May (all Saturdays)

Tour of Sandy Oaks Olive Orchard

Saturdays, 11 a.m. Sandy Winokur, founder and owner of Sandy Oaks Olive Orchard will give you a brief history of the olive industry from ancient times to the new Texas olive industry. Learn about the numerous varieties of olive trees grown and sold at Sandy Oaks. Visit the facility where many of the products we sell are produced, including our olive oil. Sample our culinary and skin care products. The tour lasts about 30 to 45 minutes and is free.  No reservations required.

Saturdays, 1-3 p.m. After a tour of the orchard, stay for lunch and enjoy our chef’s Special-of-the-Day.  Beverages are also available. Sandy Oaks is in Elmendorf, about a 25 minute drive from downtown San Antonio. The address is 25195 Mathis Road. 210-621-0044

May 16-20
Culinaria

One of the most popular food and wine festivals in the country, Culinaria started this year’s festivities with a 5K run in March. Now, the main event approaches, with five days of fun!

• May 16 — Sip, Savor and Shop at the Shops at La Cantera. Fashion shows, tastes of fine food and wines from around the world are served up among the shops, many of which are offering discounts to attendees. $35 in advance or $50 at the gate.
• May 17 — Winemaker dinners. The lineup hasn’t been completed yet, but you can expect some lively food and wine pairings.
• May 18 — Best of Mexico. The event returns to La Villita, where there’s plenty of room to mix and mingle while sampling wines, tequilas and an array of dishes from local restaurants and visitors showcasing the best Mexico has to offer. $50 in advance or $65 at the door.
• May 19 — The Grand Tasting at the Henry B. Gonzalez Convention Center. Last year’s event was a sellout with plenty of lengthy lines for food. To avoid that this year, the number of tickets will be reduced, so the event won’t be too crowded. $100 in advance or $125 at the door.
• May 20 — Burgers, BBQ and Beer at the Pearl. Restaurants from throughout the city and the area will be on hand to serve up some tasty treats paired with craft beers, some cocktails and wine.$35 in advance or $50 at the gate.

For prices or more information, call (210) 822-9555 or click here.

May 19

Risotto Demo at Gaucho Gourmet with chef Luca Della Casa

Reserve a spot now as Gaucho Gourmet, 935 Isom Road,  presents another cooking demonstration to the public.

This demo is All about Risotto” featuring Chef Luca Della Casa. Chef Della Casa, a native of Torino, Italy has a long trajectory in the fine culinary scene of Italy and Spain working extensively in Torino and Lanzarote. When he came to San Antonio in 2005 as an adventure, he continued his culinary career as executive chef at Sage restaurant, and since has led culinary teams at some of the city’s top restaurants. These days, Della Casa is sharing his passion for contemporary and healthy Italian cuisine as a private and consultant chef.

For our “All About Risotto” cooking demo, Della Casa will present the three best rice varieties to cook risotto: Vialone Nano, Carnaroli and Arborio, talk about the differences in properties and uses, share cooking techniques and recipes. Customers will be able to watch

As you know, space is limited so this time please call at 210-277-7930 Mon.-Sat. between 8am and 6pm or email us with your name, phone and how many people in your party to sylvia@gauchogourmet.com.  There is now charge for the demonstration. Visit the Gaucho Gourmet website here.

May 20

Fine Swine and Artisanal Food Fest

From 2-8 p.m., at South Texas Heritage Pork Farm, students from the Culinary Institute America-San Antonio and the Art Institute of San Antonio, will be exhibiting their skills in a heritage hog cook-off.

There will be live music, a raffle with the top prize of a whole heritage roaster hog, pie-eating contest, tastings from local food trucks and vendors (additional items can be purchased from the vendors), cooking demos, showing of a food documentary, “Farmageddon”  plus tastings from the culinary students and the watching of the final judging.

Beer and wine will be available for purchase.

Tickets are $35 for general admission and $75 for VIP tickets. The address is 4268 County Road 404, in Floresville.

VIP tickets include all general admission amenities plus additional food and drink pairings, a VIP parking pass and VIP seating in the judging area located on the farms expansive patio. VIP seating while be located in the heart of all the culinary cook-off action. VIP seating is pre-sale only, limited seating available.

Tickets available on line here.

May 19-May 27

The food truck parks in San Antonio area are getting ready for some fun in the next few weeks:

The Point Park & Eats, 24188  Scenic Loop Road, is having a crawfish boil on May 19.  From noon until 11 p.m., crawfish will be served up every two hours or until the little crustaceans run out.

Fat Bellies and Crepe Nation are  the presenters of the feast with Kitchen Fusionz, Takoryia and the Frigid Frog adding support. Abita beer is sponsoring the event. Live music and beer are on tap for the day. Call (210) 251-3380 for details.

Boardwalk on Bulverde, 14832 Bulverde Road, is hosting a three-day Kitchens 4 Cancer fundraiser May 25-27.

The  event benefits Livestrong, the Lance Armstrong Foundation that helps people with cancer.

Trucks include Rickshaw Stop, Toastie Buns, KC’s Cones, Guilty Pleasures, Spice Runner, Taco King, Lagniappe Today, Sabor Colombiano, Alex’s BBQ, R&R Chicken Wings, Skinny Cat, Peachwave, Society Bakery and Winner Winner Chicken Dinner are among the participating trucks.

The event begins at noon May 25 and runs through 8 p.m. May 27. For more information, call (210) 402-2829.

June 19

River-Tini Pour-off

Tuesday, June 19 from 5:30 to 7:30 p.m., Hyatt Regency San Antonio will host the San Antonio River Foundation’s fourth annual RiverTini Pour-Off.

An annual competition featuring some of the Alamo City’s top bars and restaurants mixing fresh and lively specialty martinis, RiverTini raises funds for the River Foundation.and celebrates the ongoing efforts to bring recreation, public art and education along the San Antonio River expansions.

All proceeds from the Pour-Off will directly benefit the River Foundation’s projects. The RF is the only non-profit involved in the San Antonio River Improvements Project.

Tickets are now on sale for $50 each and include martini samples from all participants and hors d’oeuvres. All guests must be 21 years or older. For more information about this year’s RiverTini Pour-Off or to purchase tickets, click here.

Locavore Series: South Texas Heritage Pork

6:30; Friday, Jan. 27

The second class in Sandy Oaks Olive Orchard’s Locavore Cooking Class Series will feature Kelley and Mark Escobedo of South Texas Heritage Pork. Join them for a brief tour of the orchard. Then stay and learn why the heritage pigs raised by the Escobados are the best at market and on your plate.

A three-course dinner, with wine, will be prepared and served.  The recipes, from chef Cathy Tarasovic, will be available to take home with you so you can reproduce the tasty flavors of this meal. $55 per person. Seating is limited, so call and reserve your place at 210-621-0044.

On the menu: Salad: Asian Cellophane Noodle Salad with South Texas Heritage Roast Pork;
Entrée: South Texas Heritage Fresh Ham Steak, with SOOO’s Olive Leaf Tea Jelly Glaze and
Confetti Root Vegetable Mashers; Dessert: Pear-Ginger Turnovers served with SOOO’s Special Olive Oil Ice Cream. Pastry made with South Texas Heritage pork lard.

Sandy Oaks is about 20 minutes drive south from downtown San Antonio, in Elmendorf. The address is 25195 Mathis Road. for more information or directions click here.

The Christmas and New Year season is a time that we often express the hope for peace.

The olive tree is a symbol of peace — and there is no better place to find one  (from a choice of many varieties that grow well here) than the nursery at Sandy Oaks Olive Orchard.

Sandy Oaks, a 25-minute-drive from downtown San Antonio (I-37 to Hardy Road exit) to Elmendorf, will be open Saturday until 2 p.m. offering trees as well as olives, olive oil and olive products at the new gift shop.

For extra good luck, try some of chef Cathy Tarasovic’s black-eyed peas. And, pick up some of Sandy Oaks’ special, fair-trade coffee blend for a good start to the new year.

For more information on what is offered at the olive orchard, and for directions to Sandy Oaks, click here. Sandy Oaks Olive Orchard is at 25195 Mathis Road.

Bean pot, a traditional item that is usally in stock at Tienda de Cocina.

From Mexican dishes, cookware and table decor to olive oil-based lotions and soaps, there are ideas aplenty in and around San Antonio to surprise the foodie on your Christmas list.  (We mean surprise in a good way!) While we hate to use that phrase “last-minute gifts,” the one-week countdown is here, and that last minute is getting closer all the time!

Diana Barrios Treviño’s popular book, “The Barrios Family Cookbook,” has been selling well and for good reason. The recipes are not complex, but the results taste like genuine San Antonio Mexican food. The book can be purchased at most bookstores or at the Los Barrios restaurants. These are Los Barrios Mexican Food at 4223 Blanco Road, or La Hacienda de los Barrios at 18747 Redland Road.

'Los Barrios Family Cookbook', plus a tortilla warmer and Corkcicle, is a basket suggestion from Diana Barrios Trevino.

Treviño suggests adding a tortilla warming pad to the basket. Place tortillas into this cloth folder, pop it into the microwave and tortillas will come out soft and warm, with not dried edges. “I use this all the time at home — you have to separate the tortillas, not just take them from the package to the warmer, but it works really, really well,” she says.

Along with the tortilla warmer and book, put another handy item into the basket — a Corksicle. This is something to keep in the freezer for those times you need to cool a bottle of wine down fast. A long plunger, with a cork on top, dips right into the bottle and brings on a good cellar temperature in just a few minutes.

Anyone who has gone into Melissa Guerra’s Tienda de Cocina, in the Full Goods building at the Pearl Brewery,  knows that it’s easier to walk in than it is to leave. The array of colorful dishware, traditional and contemporary cookware, books, tablecloths, embroidered purses, glassware and so much more is fascinating, and a great way to spend part of an afternoon.

We’d suggest an earthenware bean pot, a package of organic beans sold at the store, near the cookbook section, and one of Guerra’s cookbooks as a good place to start.  Then, tuck a colorful cooking utensil, such as a stirring spoon or garlic press into the package as well.

Dishes with olive motifs, olive wood cheese boards, rolling pins and more at Sandy Oaks.

If you have time, take a pretty drive south of town on I-37 to Sandy Oaks Olive Orchard.  Along the way the trees are shades of bronze, muted orange and sometimes bright yellow. It doesn’t take long to get to this peaceful and lovely working olive plantation — less than 30 minutes from downtown, in fact. (Take the Hardy Road exit, turn east and follow the signs, turning left on Mathis Road.)

The property has an orchard of more than 11,000 olive trees, as well as a large barn, housing meeting areas, two kitchens and the commercial olive press. There is a spacious gift shop in a new, two-story building next to the barn. Here, you’ll find a kitchen bar area where visitors are invited to sample olive oils, balsamic vinegars, granola made on premises and more.  During these cool days there will be a fire in the fireplace and a pretty view into a large nursery that houses quite a few varieties of olive trees.

It's easy to fill up your own basket with gift items, such as mine, above, but Sandy Oaks will also put together pretty gift baskets for you.

Sandy Oaks offers a number of different gift basket ideas, but you’re also welcome to choose your own ‘ingredients” from the many items on sale. Excellent skin lotions, healing salve and soaps, all made with olive oil, are fragrant and gentle on the skin. The healing salve ($10) is good for cuts and scratches, minor burns and insect bites. Olive leaf tea, aroma oil made from olive oil, olivewood cheese boards and beautiful French pottery with an olive motif, are just a few more ideas.

I put together a basket for a chef (my brother) that has the healing salve for kitchen scrapes and burns, a Chef’s Cinnamon scrub soap, and a bottle of Sandy Oaks Extra Virgin Olive Oil, that makes a very good finishing oil. A similar basket for another friend will contain the same items, with the addition of a potholder with an olive design, and a bag of fair trade organic coffee. Visit Sandy Oaks on the web by clicking here.

Interior at Sandy Oaks new gift shop is spacious and fragrant, with a working fireplace and a kitchen area for olive oil tasting and more. It's also a unique place to shop for gifts.

Here are just a few more thoughts on  gifts that will entertain or educate your favorite food aficionado.

• Cooking classes: Central Market, the Culinary Institute of America and Sandy Oaks have classes with a wide range of appeal and cost.

• Buy a basket, a pretty Christmas-themed towel (or whatever is appropriate) and fill it with artisan cheeses, a package of good crackers and a mixture of olives. This is something we’ve found appeals to guys as much as, or more so, than our female friends.

• Choose a cookbook (there are many lists on the Internet now naming the “best of” 2011).  We like John Besh’s newest book, “My Family Table,” and Anne Burrell’s “Cook Like a Rock Star.” Find a recipe that has some unusual ingredients in it, then put those into the gift bag with the book.

Happy shopping!

Fresh ginger

We had a slice of very good, spicy ginger cake Saturday at Sandy Oaks Olive Orchard. We came home and searched the recipes for something that sounded similar.

The cake at Sandy Oaks, made by chef Cathy Tarasovic, was made in a Bundt cake pan and drizzled with a powdered sugar icing.  This is a smaller recipe, and calls for a 9-inch cake pan. But, it has ginger three ways: candied.crystallized, powdered and fresh. The brown sugar and mild (lighter brown) molasses give it a dark, spicy color.

We thank author Tish Boyle, and her blog, Sweet Dreams, for this recipe.  The original recipe was published in “The Cake Book” by the same author. In the book, though, the recipe didn’t list the leavening in the ingredients. (Who knows why these things happen? We think computer gremlins.)

This is the corrected version. The alternate measurements (ounces, grams) are left in, as most professional bakers consider them the most accurate.

This recipe came with a Strawberry Rhubarb Compote as well. If you want to make the compote, here is the link.

Fresh Ginger Spice Cake 

2 1/2 cups (10.7 oz/302 g) all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup finely (1.9 oz oz/53 g) chopped crystallized ginger

1 cup (240 ml) mild molasses

3/4 cup (5.7 oz/163 g) firmly packed light brown sugar

2 large eggs

1/3 cup (2.8 oz/79 g) peeled, finely chopped fresh ginger root

1 cup (2 sticks/8 oz/227 g) unsalted butter, cut into tablespoons

1 cup (240 ml) water

2 teaspoons baking soda

Confectioners’ sugar for dusting top of cake

Vanilla ice cream for serving, if desired

Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease the bottom and sides of a 9 1/2-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit.

In a medium bowl, whisk together the flour, ground ginger, cinnamon, and salt. Place the crystallized ginger in a small bowl and add 2 tablespoons of the flour mixture. Stir to coat the ginger pieces and set aside.

In a large bowl, whisk together the molasses and brown sugar, breaking up any large lumps of sugar. Whisk in the eggs until well blended. Whisk in the finely chopped gingerroot.

In a small saucepan, combine the butter and water and cook over medium heat, stirring occasionally, until the butter is melted. Stir in the baking soda – the mixture will fizz a bit. Remove the pan from the heat and whisk about 1/2 cup of the mixture into the molasses mixture until blended. Whisk in the remaining butter mixture. Whisk in the flour mixture just until blended. Whisk in the flour-coated crystallized ginger. Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. Set the pan on a wire rack and cool for 20 minutes.

Remove the side of the springform pan and invert the cake onto the wire rack. Peel off the parchment paper, re-invert the cake and let it cool completely.

Dust the top of the cake with sifted confectioners’ sugar before serving.

For serving, if desired, serve a slice of the cake with ice cream, or the compote.

Makes one 9-inch cake, serving 10

Storage: at room temperature under a cake keeper or covered with foil for up to 5 days.

From “The Cake Book” by Tish Boyle.  (http://bit.ly/kMkOQf)

Nov. 19 and 26
Souper Saturdays at Sandy Oaks Olive Orchard

It’s getting to be that time of year that we want to spend relaxing time with family and friends. At Sandy Oaks Olive Orchard, a 30-minute drive south from downtown San Antonio to Elmendorf, take a complimentary tour of the orchard and stay for lunch featuring chef Cathy Tarasovic’s savory soups du jour.  Soup’s on from 12-3 p.m. $10. No reservations required. Your dish includes a homemade roll and iced tea. Wine, beer and beverages are available by the glass.

This Saturday – soups are Guatamalan Albondigas, Root Vegetable Chowder (vegetarian).
November 26 -  soups will be Portuguese Caldo Verde, Green Chili Corn Chowder (vegetarian).

Friday, Dec. 9
Passport Adventure – Texas

6:30 p.m. orchard tour; 7 p.m. dinner. There’s no place like home for the holidays! Sandy Oaks returns to its roots to celebrate Texas. At this event will be a tasting of Sandy Oaks’ own olive oil, among others produced here in the Lone Star state. Sip sensational Texas wines and share Texas holiday fare to showcase our bounty of Olives with a Texas Accent. This Passport Adventure dinner is $35. Reservations required. Call 210-621-0044. Sandy Oaks Olive Orchard is at 25195 Mathis Road. Click here for more information and directions.

A few of the French wines served at the Sandy Oaks Passport dinner.

It doesn’t involve a flight over the Atlantic — just a pleasant drive into the countryside south of San Antonio.

But, at Sandy Oaks Olive Orchard’s upcoming dinners, you’ll experience wines, food and especially olive oils that abound in the Spanish region of La Rioja. (And, you’ll do so for one of the best wine dinner prices around — $35 per person.)

The next Passport Adventure at the orchard will feature not just dishes from Spain, but also wine, olive and olive oil tastings and information on the products that come from this famous area. The event will be held on two evenings, tonight and Saturday beginning at 7.

Harvest has just ended at the orchard, one of the first commercial olive-growing ventures to be established in Texas. Owned and operated by Saundra Winokur, Sandy Oaks is about 30 miles south of San Antonio, set in a peaceful farming area dotted by ancient live oaks.

Appetizer of crostini with goat cheese spread and tapenade, made of olives.

While Sandy Oaks is known for skin care products, olives and olive oil, and even olive leaf products, it also has cooking classes, tours and educational seminars — and lunches and dinners.

Tables are set as guests tour the olive orchard prior to the Provence dinner in August.

In August, the Passport Adventure Series drew a crowd to stylish setting in the ranch’s spacious barn. The theme was dinner in Provence, France. Chef Cathy Tarasovic, assisted by Cynthia Guido, led the cooking team in making and presenting a sumptuous meal with educational highlights.

While France isn’t a major producer of olive oils, its products are of high quality.  We tasted a series of the oils from Provence, noting the tastes and aromas, almost as one does with fine wines.

Tasting the oils, along with food, cheeses, olives and wines from the region, it was abundantly clear how agricultural products from a certain climate or region, grow up with a delicious, natural affinity for one another.

Summer flavors of eggplant, zucchini, tomatoes and more are served in this elegant version of the Provencal dish, Ratatouille

The meal included an appetizing presentation of the vegetable dish, Ratatouille. Summer vegetables were cooked in olive oil, drizzled with oil at the finish and beautifully garnished with microgreens and tomatoes.

The second course was Daube de Boeuf Provençal, an aromatic, slow-cooked dish of tender beef made with wine which was accompanied by a creamy purée of parsnips and potatoes. At the end of the meal, Almond Nougat and Calisson d’Aix were small, sweet bites that made a perfect finish.

While we learned wine names, olive types and brands of oils during the tasting, we didn’t have to take notes — these were provided by the Sandy Oaks team. And, the same materials will be handed out for the upcoming dinner in Rioja, Spain.

If you’d like to attend this next Passport Adventure Series, make your reservations by clicking here. Or, you can call Sandy Oaks at 210-621-0044.

Olives and cheese plates await one more type of cheese as they are set up in the Sandy Oaks kitchen.

Completed cheese plate, with olives.

Linda Perez will be the first producer at the Sandy Oaks new locavore cooking series.

Linda Perez of L&M Grass-Fed Beef will kick-off Sandy Oak Olive Orchard’s first Locavore Cooking Class, part of a new series that highlights area farmers and producers discussing their products. Perez’s class will be 6:30-9:30 p.m. Sept. 30.

A full slate of guest presenters will headline the series, says Saundra Winokur, owner of the Sandy Oaks near Elmendorf. The list is currently being compiled, and will be released soon. “We’re really excited about this series. It’s going to fun especially because we’ll be promoting people working locally,” she said.

This evening series will combine the expertise of South Texas producers of sustainable agricultural comestibles with demonstration of creative recipes featuring their fresh locally produced foodstuffs.

Perez’ background in education, nutrition and public health, and her years of experience working and living in African countries led to the ranching philosophy she has practiced over the last 17 years here in South Texas.

Dinner with two glasses of wine (or beer) is included in this evening class.  You’ll also be able to sample preparations that use Perez’s L&M Grass-Fed Beef.  Class size is limited,  fee is $45 per person. Payment is required to secure your reservation. Call 210-621-0044.

A new taste sensation: Sandy Oaks' Olive Oil Ice Cream

Deliciously confusing? Perhaps at first glance, but after one bite of an ice cream sundae, built to your specifications — you won’t care what day of the week it is.

Sandy Oaks has developed a signature Olive Oil Ice Cream, which makes this creamy treat different from other ice creams. You decide how to  gild the lily. Choose from fresh peaches with basil, balsamic strawberries, toasted almonds, Sandy Oaks dark chocolate sauce or their crunchy Gourmet Granola, developed by Sandy Oaks chef Cathy Tarasovic.  This is one Saturday you’re sure to remember for its sundae!

Saturday Sundaes at Sandy Oaks are Sept. 3 and 17, from noon – 2 p.m. $7.50 per person. Contact Sandy Oaks Olive Orchard, in Elmendorf, at 210-621-0044. The olive orchard, gift shop, olive tree nursery and much more are at 25195 Mathis Road. Check here for more information.

This flavorful dish, served by chef Cathryn Tarasovic at Sandy Oaks Olive Orchard, is a perfect addition to a spread of tapas or mezze.

Sandy Oaks Spanish Chorizo and Chicken in Sherry Cider Vinaigrette

We had it at Sandy Oaks’ recent Mezze Day Delights, where the mezze plates were served with cool glasses of sangria, on a shaded patio overlooking the ranch’s live-oak dotted pastures and the olive tree nursery.

Serve this dish with slices of French bread, pita bread or Spanish breads. Accompany it, if you like, with a variety of olives, hummus, fresh fruit or other Mediterranean-influenced snacks.

1  tablespoon Sandy Oaks Extra Virgin Olive Oil
1  pound boneless skinless chicken thighs, trimmed of fat and diced into 1-inch cubes
Salt, to taste
Pepper, to taste
1 large shallot, peeled and minced
4 large garlic cloves, peeled and thinly sliced
1 package Aurelia’s Spanish Chorizo, thinly sliced on the diagonal
2  tablespoons sherry vinegar (more if needed to balance the flavors)
2  cups apple cider
2  cups green grapes, washed and sliced in half lengthwise
1  small  red bell pepper, trimmed and finely diced
1/4 cup Italian parsley, coarsely chopped

Heat a large sauté pan over high heat and add the olive oil.  Season the chicken with salt and pepper and then place it in the hot pan.  Sauté the chicken until nicely browned and cooked through.  Remove to a plate.

In the same pan, wilt the shallots and garlic, then add the chorizo and sauté until it also nicely browned.  Remove to the plate with the chicken.

Deglaze the pan with the sherry vinegar, scraping up the browned bits on the bottom.  Next add the apple cider, bring to a boil and reduce by half.  Return the chicken and chorizo to the pan and heat through to meld all the flavors.  Taste and adjust the seasonings.  Add more sherry vinegar if necessary to balance the flavors.  Set aside to cool (to room temperature).  Just before serving stir in  the grapes, chopped red pepper and parsley.

Makes 4 servings

From Cathryn Tarasovic/”Master Cook”

Photograph by Bonnie Walker