It was a perfect fall day for Culinaria’s Totally Tejas at Rio Cibolo Ranch Sunday. The cool, crisp air meant that sitting outdoors under towering trees, listening to music, or taking a short barge trip on the creek were comfortable and inviting.

Two Bros. BBQ at Totally Tejas: serving up smoke and brisket.

Indoors, there was walkabout salsa competition going on, so the buzz of the day was who had what, and what direction to go to find it in the large hall. Arts and crafts, from handmade chocolates to jewelry, a silent auction, a lariat artist and plenty of wine samples flowed.

Jesse Perez, chef at the Alamo Cafe, had a creamy, green salsa with specks of habanero in it that was getting raves; the Food Bank cooking crew was there, too, with a more traditional salsa that topped some tasty little pork empanadas. One salsa was made with green grapes; others were of the straight-ahead tomato and chile variety.

“It couldn’t have been a better day for Totally Tejas. We’re glad so many drove out to attend,” said Suzanne Taranto, Culinaria president. This is Culinaria’s final event of 2011. The next event is the 5K Run at The Shops of La Cantera, May 12. The festival’s major Festival Week is May 16-20.

Alamo Cafe chef Jesse Perez took top honors for salsa, while the Food Bank came in a very close second place.

Perez’ habanero salsa won the contest, with the Food Bank coming in a very close second — it was almost a draw, said Taranto.

The Texas Heritage Riders, in full regalia on handsome steeds, lined the drive up to the parking area. Two Bros. BBQ added a smoky seasoning to the air, serving pit-smoked brisket.

If there had been a food contest, we think Paloma Blanca would have edged out the other contenders. They were pouring a delicious, warm, Creamy Poblano Soup that had a true blast of genuine poblano flavor.

On the sweet side, Flour Power Bakery served an orange creamsicle cake that certainly won our own, personal “best dessert” award.

It was a great day to be in the country.

Rollin' on the river: Totally Tejas barge ride on Sunday

Paloma Blanca servers had one of the tastiest treats at the festival.

Move fast, and you can get half-off ticket prices for adults for Culinaria’s popular Totally Tejas, happening at Rio Cibolo Ranch next month.

Adult tickets are $35 for the event, which is from 1-5 p.m Oct. 30.

But, if you go to Culinaria’s website Tuesday or Wednesday by 5 p.m. (Sept. 13 and 14) you can buy adult tickets for $17.50.  Children’s tickets will be regular price: $10 for under 21. The event is free to children five years and under.

This year’s event will incorporate a new Latin flair into the mix, with a salsa competition and other salsas incorporated as well. Experience all things Texas, from the food and wine, to the ranch activities, the entertainment throughout the day and educational seminars.  Totally Tejas will feature products from Texas vendors, giving attendees the the opportunity to shop for the holidays early, or taste what is new at this spicy event.

For more information, call Culinaria at 210-822-9555.

Jesse Perez

Culinaria presents several of the city’s best chefs at the exclusive event, Chefs & Cellars, which is set for Sept. 18.

Five chefs will be featured this year — John Brand, Jason Dady, Johnny Hernandez, Jesse Perez and Andrew Weissman. Each will be cooking a multi-course meal for 12 guests. Each course will be paired with fine wines donated from local residents’ private cellars.

The meal will be presented at the Culinary Institute of America. Tickets cost $300 a person. So, get your tickets before they’re gone. this event always sells out, and for good reason. Call 210-822-9555.

The food, wine and spirits festival has scheduled its Hole in One Golf Classic for noon Oct. 18 at the Quarry Golf Club. The event begins with registration and lunch, followed by a shotgun start at 1:30 p.m. Fine wine and food will be featured at a reception afterwards.

The cost is $125 a person. Corporate foursomes cost $1,000 and come with team recognition and other perks.

The ever-popular Totally Tejas returns to Rio Cibolo Ranch from 1 to 5 p.m. Oct. 30.

A salsa cook-off and salsa dancing has been added to the festival this year, and salsa dancing will also be featured. Texas vendors, plenty of food and wine will also be on hand as well as ranch activities, live music and more. The cost is $35 for adults, $10 for those ages 6-21, and free for thsoe ages 5 and under.

And here’s a last reminder that Culinaria is presenting Rambling Rosé this Saturday at Becker Vineyards. Seminars are 2 and 4 p.m. Dr. Richard Becker, Westin La Cantera sommelier Steven Krueger and SavorSA’s Bonnie Walker and John Griffin will be among those on the panel this year.

For more information on Culinaria events, click here.

The crowd enjoys Totally Tejas at Rio Cibolo Ranch.

Smoke infused the warm, muggy air out at Rio Cibolo Ranch Sunday afternoon, as barbecue cookers were fired up across from the main pavilion. Couples with kids, extended families, even a few family dogs, had made their way out to Zeuhl Sunday to enjoy this closing event of Culinaria.

The festival, with a new name and partner, the Valero Texas Open, had performed a quick turnaround from its 2009 festival in November.

“It’s amazing. This was the best festival ever,” said Suzanne Taranto, Culinaria president, as the afternoon drew to a close.  Taranto, along with staff members Ginger McAnear and Christina Higgs, were grateful for the success, but already thinking about new events to launch at Culinaria 2011.

Totally Tejas spreads out around the main pavilion at the ranch. Most of the action was inside, where people sold arts and crafts, and festival goers tasted cheeses and cold cuts from H-E-B, and sampled beers and wines from Texas, as well as wines from other domestic and international wineries. Texas Tide played pop and country tunes, while the barbecue teams outside prepared for the second annual Totally Tejas barbecue competition.

One of the smoked chickens entered in the barbecue contest

Judges (chef Tomme Johnson of The Grill at Leon Springs, Craig Cristopher of Rio Cibolo Ranch, John Griffin and myself) sampled chicken, brisket and ribs, judging on taste and texture. Then, they walked around to check out the barbecue stations and see who looked the best (or acted the most hospitable).

The top awards were presented:

Chicken:

1. FJK Ranch (San Antonio)
2. Smoky Bones
3. Two Bros. BBQ Market

A boy shows his parents a wagonload of cactus at Rio Cibolo Ranch.

Ribs:

1. Smoky Bones (Seguin)
2. BBQ Nation
3. FJK Ranch

Brisket:

1. Smoky Bones
2. Cactus Cookers
3. BBQ Nation and Two Bros. BBQ Market (tie)

Most  hospitable team award winner was Pig Pen Smokers from New Braunfels.

BBQ Nation offers 'cue and cheer at Totally Tejas.

The day drew to a close at Rio Cibolo Ranch, where the final event of this year’s New World Wine & Food Festival took place on Sunday. Rain had been forecast but never materialized. A first-ever Texas Regional Barbeque Showdown was fun for the SavorSA judges who participated. But, it was a real treat for people who sampled the peppery pork ribs, succulent chicken and flavorful brisket outside at the smokers all afternoon.

This popular event was as well-attended as ever. And, in fact the  festival was a success — even in this year with an economy in the doldrums.

Brandon Garza cutting ribs for the Beko 1 Team

“We had more people at the festival than we expected this year,” said festival president and CEO, Suzanne Taranto. “Everything has been so great.  Saturday night at the New World Grand Tasting the chefs really stepped up their game. On Friday, the Black Tie was sold out. The (new) Bubbles Event on Thursday was crazy;  people just about killed us to get tickets,” she said, joking. The event, at the top of the Watermark Hotel, marked the anniversary of the festival.

While barbecue, music from Texas Tide and hayrides were big attractions outdoors at Totally Tejas, inside, in the sprawling pavilion, there was more. The fare ranged from salami, cheese and prosciutto to sushi, wild mushroom tarts, from H-E-B,  Shypoke Eggs from Timbo’s, pulled pork and  crab cakes.  Wines poured were from Texas to New Zealand and all parts in between. Vodka with muddled berries was a big draw, as were icy bottles of St. Arnold beer and root beer.

Best Ribs: Wack 'Em & Stack 'Em

Best Chicken: Beko 1 (Ben E. Keith Foods)

Best Brisket: Two Bros. BBQ

Late in the afternoon, the winners of the Texas Regional Barbeque Showdown were announced. This contest pitted San Antonio restaurants against amateur barbecue teams.  The winners were Wack ‘Em & Stack ‘Em, getting top prize for their ribs; Beko 1 (Ben E. Keith Foods) took first prize for barbecued chicken. San Antonio restaurateur Jason Dady (Two Bros. BBQ) took top honors for his team’s brisket.