If you have an event that you would like to share with us, please email the details to events@savorsa.com.
Past events have been moved to the bottom of this page.
March 2010
Lenten Lunches
Thursday & Friday, March 11 & 12, 11 a.m. – 1 p.m., $10 adults, $5 children
St. Mark’s Episcopal Church
315 E. Pecan St.
Favorite lenten meals are served cafeteria style with proceeds funding the church’s outreach programs. http://stmarks-sa.org
Alice in Wonderland Madhatter Brunch
Saturday, March 13, 11:30 a.m., $40
Alamo Drafthouse – Park North
618 NW Loop 410
Enjoy the movie in 3D with a three course brunch with wine. The meal starts with Shrimp Ceviche in chilled cucumber cups, served with Wycliff champagne. The next course is Eggs Benedict over sliced honey-cured ham and toasted sourdough bread with piquant green onion butter, paired with Kendall Jackson Chardonnay. Dessert is Apple & Walnut Mini Tea Cake, served with hot Earl Grey Tea and honey. Purchase tickets in advance at the box office. More information is at http://www.drafthouse.com/parknorth/shows.php?id=476.
Tomatoes, Peppers, and More – Gardening Class
Saturday, March 13, 1 – 3 p.m., $20
San Antonio Botanical Garden
555 Funston
Learn how to improve your success in your vegetable garden with tips from David Rodriguez, Extension Horticulturist with Texas AgriLife Extension Service. www.sabot.org
Help Haiti Benefit Concert
Saturday, March 13, 5 p.m., $25 presale, $35 at the door
Cool Café on the Riverwalk (in the Havana Hotel)
123 Auditorium Circle
San Antonio musicians, comedians, and artists will perform at this event with all proceeds benefiting the Haitain relief effort by the Red Cross. There will also be a silent auction to tempt your wallet. Sponsored in part by Spurs Public Relations and Tyman Productions. www.coolcafesa.com
Cocina de las Americas Paella Cook-Off
Sunday, March 14, 11 a.m., $40 / $20 ages 21 and under
Pearl Brewery
312 Pearl Parkway
Chefs from across the United States and Latin America will duel in an “Iron-Chef” type competition for the ultimate Paella. There will be live entertainment and an array of tapas from the Culinary Institute of America San Antonio (CIA-SA) students, as well as Spanish wines and sangria. The event benefits the CIA-SA and is sponsored by San Antonio Hispanic Chamber of Commerce, New World Wine and Food Festival, and H-E-B. Tickets can be purchased online at nwwff.frontgatetickets.com. www.ciacocinadelasamericas.com
Gospel Brunch with a Texas Twist
Sunday, March 14, 10:30 a.m. – noon, $25 adults, $12.50 children. all plus service charges
Gruene Hall
1281 Gruene Rd.
New Braunfels, TX
Enjoy a “New Orleans style gospel brunch with a Texas twist.” For tickets, see https://tickets.gruenehall.com/Event.asp?EventID=631.
Old World Wine Class
Tuesday, March 16, 6 – 7:30 p.m., $40
Vela Wine Bar at Paloma Blanca
5800 Broadway
Carole Wong, DWS will lead you through an exploration of Italian and French wines, which will be paired with appetizers. The wines include: Prosecco, Zardetto, Veneto, Italy NV; Riesling, Trimbach, Alsace, France 2007; Pinot Noir, Girardin Emotion de Terroirs, Burgundy, France, 2006; Sangiovese, Antinori Peppoli Chianti, Tuscany, Italy 2006; and Château Chambeau Lussac, St. Émilion, Bordeaux, France 2005. Space is limited; to make a reservation, call (210) 822-6151 or email nelly@palomablanca.net. www.velawinebar.com
Stone Werks Big Rock Grille’s St. Patrick’s Day Bash
Wednesday, March 17, 4 p.m. – 1 a.m.
Stone Werks Big Rock Grill at the RIM (RIM location only)
5807 Worth Parkway
Tents will be set up outside with freshly grilled food stations and of course- beer! There will be live music by Billy Morgan & The Barn Burners and The Texas Chili Peppers. On Thursday through Saturday, the tents will be gone, but there will be live music. A portion of the proceeds from the March 17 – 20 will be donated to Transplants for Children. For more information, call (210) 558-9898.
Krupp Brothers’ Wine Dinner
Wednesday, March 17, 6:30 p.m., $60 plus tax and gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
This five course meal features two of winemakers’ labels- Black Bart and Verasion, and all wines are from Stage Coach Vineyard, Napa. To start, enjoy Asian Pear with “Shattered” Honey, Fennel, Marcona Almonds and Wild Flowers, paired with 2006 Black Bart’s Bride. The next course is Roasted Baby Beets with Kalamata Olive “Soil”, Spring Onions and Wood Sorrel, served with 2006 Verasion Merlot. The third course is House Made Duck Sausage with Toasted Brioche and Bacon-Blueberry Jam, matched with Black Bart Bounty Syrah. The fourth course is Seared Beef Tenderloin with Sage Roasted Fingerling Potatoes and Black Cherry “Bordelaise”, served with Verasion Synchrony. Dessert is Frozen Apricot Mousse with Pine Nut Puree and All Spice Scented Créme Fraiche, paired with Black Bart Marsanne. More on the wines is at www.kruppbrothers.com. For reservations, call (210) 496-0555.
Persian New Year (Norouz) Dinner
Friday & Saturday, March 19 & 20, $40 plus tax and gratuity
Shiraz
4230 McCullough Ave.
The first day of Spring also ushers in the Persian New Year. Celebrate with a five course feast that starts with Feta Cheese & Herbs (representing Prosperity and Reminder Against Greed). The next course is Walnut Herb Cakes with Fresh Cream (symbolizing Fertility and Rebirth). The third course is Saffron Mahi-Mahi with Herb Laced Wild Rice (representing Anahita, Angel of Water and Purity). The fourth course is Stuffed Cornish Hen with melange of Nuts, Berries, Noodles & Rice (symbolizing harmony and charm). The meal ends with Honey Glazed Baghlava (representing Sweetness, Love and Happiness). Belly dancing will accompany the meal. For $15, the meal will have three glasses of wine matched to it. Seatings are between 5 and 10 p.m. Dietary restrictions can be accommodated with advanced notice. For reservations, call (210) 829-5050. www.dineatshiraz.com
“Bistros and Brasseries” Cooking Class
Saturday, March 20, $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
Explore the casual fare of seasonal and regional bistro and brasserie favorites. Instruction covers beef stew with red wine, creamy leek and cheese tart, and chocolate mousse. There will also be chef demonstrations of omelets, crêpes, and sandwiches including croque monsieur. Students will receive a CIA logo apron and a copy of the CIA’s “Bistros and Brasseries” to take home. http://bit.ly/90aloM
(512) Spring Open House
Saturday, March 20, 2 – 5 p.m., free
(512) Brewing Company
407 Radam, F200
Austin, TX 78745
Enjoy three free tastes- your favorites or the seasonal offering (512) ALT, a German style amber ale. www.512brewing.com
Wine 101
Saturday, March 20, 4 p.m., $20
Copa Wine Bar
19141 Stone Oak Pkwy
Learn the basics of wine and enjoy cheese paired to match the wine samples. For reservations, call (210) 495-2672.
“Four Course, Three-Star Flavor” Wine Dinner
Monday – Wednesday, March 22 – 24, 7 p.m.
Frederick’s Restaurant
7701 Broadway
Chef Michel Costa has designed a meal featuring recipes from three star Michelin French chefs. For the first course, enjoy Scallop Ravioli with Caviar (adapted from Joel Robuchon), served with Trinchero Sauvignon Blanc, Mary’s Vineyard. The next course is Sauteed Cod with Lentil & Mustard Dijon Butter (adapted from Regis Marcon), paired with Folie a Deux Chardonnay. The third offering is Beef & Lamb Skewer over Couscous with Harissa Sauce (adapted from Georges Blanc), matched with Joel Gott Zinfandel. The dessert is Huasteco Coffee Souffle with Kahlua Sauce (adapted from Alain Llorca), served with Terra d’Oro Zinfandel Port. Reservations are required; please call (210) 828-9050.
“Sparkling Wines and Sushi Time!” Dinner
Tuesday, March 23, 6:30 p.m., $39.95 plus tax and gratuity
Rock San Thai and Sushi Restaurant
5238 DeZavala Rd.
Explore the pairing of sparkling wines with sushi, thai dishes, and dessert. For reservations, call (210) 561-0011.
Literary Feast “A Novel of Epicurean Adventures”
Tuesday, March 23, $50 plus tax and gratuity
Restaurant Insignia
401 S. Alamo
This event, part of the 2010 Literary Feast Series, is based on the Idwal Jones book. Enjoy a multi-course meal while following Jean-Marie Gallois’ culinary adventures. The menu is: Crawfish Bisque with “Gumbo Oil”; Sous Vide of Turkey Breast with Oxtails, Chestnut and Celery Root Puree; Mint “Marinated” Lamb Loin with Flageolet Beans and Natural Jus; and Vanilla Poached Peaches with Almond and Blood Orange Scented Zabaglione. Reservations are limited and must be confirmed; call (210) 225-4728 x 11. www.literaryfeast.org
“The Wines of Ruffino” Wine Dinner
Wednesday, March 24, 6:30 p.m., $50 plus tax and gratuity
Tre Trattoria
4003 Broadway
The five course dinner will be hosted by Alfredo Saurini, wine educator and speaker from Ruffino Winery. At reception, you will be greeted with Passed Hors D’Oeuvers and Aperol Spritzers. The first course is “House” Charcuterie Plate with Traditional Accompaniments, served with Lumina Pinot Grigio. The next course is Lump Crab, Blood Orange, Grapefruit, and Celery Heart Salad, matched with Borgo Sauvignon Blanc. The third course is Braised Pork Cheek with Herbed Risotto and Stone Fruit, paired with Chianti Superiore. Afterwards, Grilled Flank Steak with Escarole, White Bean Ragu, and Salsa Rustica will be served with Chianti Classico Santedane. The dessert is Pecorino with Sour Cherry Marmelata and Crushed Hazelnuts, paired with Modus. For reservations, call (210) 805-0333.
Cooking Class by Mike Behrend
Thursday, March 25, 6 – 7 p.m., $10 donation
Whole Foods – Quarry
255 E. Basse Rd.
The chef / owner of Green Vegetarian Restaurant will show “Health Starts Here” recipes with his own flair. The $10 donation for the class goes to Whole Planet Foundation. Sign up at the Guest Services Desk or call (210) 826-4676.
Recipe for a Cookbook
Thursday, March 25, 6:30 – 8:30 p.m., $27
Churchill High School, Rm. A101
12049 Blanco Rd.
This NEISD continuing education class is taught by cookbook author Gloria Chadwick, who will instruct you in how to make your collection of recipes into a published book. “Recipe for a Cookbook: How to Write, Publish, and Promote Your Cookbook” will be available for $14.95. To sign up, see http://bit.ly/asdKs7.
UK Dinner
Thursday, March 25, 7 p.m.
Copa Wine Bar
19141 Stone Oak Pkwy
This “Beer & Dine” UK dinner will feature beers paired with traditional United Kingdom dishes. For reservations, call (210) 495-2672.
Past Events
Wine Dinner – ‘Red, White and New’
July 4-5, 11:30 a.m. sharp to 1:30 p.m.
Dry Comal Creek Vineyards and Winery
1741 Herbelin Road, New Braunfels
A celebration and private tasting of four new wines. This event will feature wine and food pairing instructions and recipes by caterer Jordan Russell. To register: http://tinyurl.com/nhjk5aSpecial Summer Selections Wine Dinner
July 8, 6:30 p.m. $55 plus tax & 20% gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
This five-course dinner welcomes you with a section of seasonal hor de’ oeuvers paired with a Prosecco and Estate Garden “Cocktail.” The courses are as follows: Baby Octopus with House-cured Guanciale, Salsa Verde, and Vin Gris Gastrique (served with 2004 Saitsbury Vin Gris of Pinot Noir); “Salad and Sandwich” (served with 2006 Rodney Strong Chalk Hill Chardonnay); Pan Seared Salmon with Summer “Fricassee” and Sauce Soubise (served with 1999 Merryvale Beckstoffer Vineyards Las Amigas Merlot); Cast Iron Seared Beef Tenderloin with Bone Marrow “Pudding”, Turnips, Applewood Smoked Bacon Lardons and Chimmichurri (served with 2005 White Oak Napa Valley Cabernet Sauvignon); and Dark Chocolate-Nutella Soufflé Cake with Milk Sorbet and Peanut Nougat (2003 Fonseca Unfiltered Ruby Port). For reservations, call (210) 349-8466.Bastille Day Celebration Lunch
July 14, $22 plus tax and gratuity
Soleil Bistro & Wine Bar
14415 Blanco Rd, # 105
This lunch begins with your choice of Smoked Salmon Terrine with Mixed Green Salad or Chilled Avocado and Coriander Soup. Entree choices include Shrimps Flambees au Pastis with basil risotto or Chicken Breast Farci au Brie with Pomme Lyonnaise. Afterwards, select Chocolate Mousse or Strawberry Tart. There is a selection of French wines at $5 per glass and $15 per bottle. Reservation requested, call (210) 408-2670.Bastille Day Dinner Celebration
July 14, $37 plus tax & gratuity
Soleil Bistro & Wine Bar
14415 Blanco Rd, # 105
The choice of appetizers includes Smoked Salmon Terrine with Scallop Ceviche, Beef Carpaccio with Parmesan Flan, Chilled Avocado and Coriander Soup. This course will be followed by Salad Soleil and your choice of Plats de Resistance: Shrimps Flambees au Pastis with basil risotto, Veal Medaillons over Vegetables Blanquette, and Chicken Breast Farci au Brie with Pomme Lyonnaise. To finish the meal, select from Tiramisu or Strawberry Tart. There is a selection of French Wines priced at $5 per glass, $15 per bottle. For reservations, call (210) 408-2670.
Bastille Day Dinner Celebration
July 14, $37 plus tax and gratuity
Frederick’s Restaurant
7701 Broadway, Suite 20
Appetizer choices include: Escargot with Spanish Chorizo; Crispy Calamari with Spicy Noodles; and Oyster Casino. The main course selections are Chicken Breast with Goat Cheese, Sundried Tomato and Artichoke Hearts, Fresh Halibut Veronique, and Petit Beef Tenderloin with a Pepper Corn Sauce. For dessert, the offering is Ginger Creme Brulee with a Rum Euphoria. Some of the French wine selections are from Pierre Amadieu, Fontvillac, Louis Jadot and others. Please call for reservations at (210) 828-9050. If you have any special dietary needs, please let them know so they can be accommodated.Wine Dinner – ‘Red, White & Seafood ‘
July 16, 6:30 p.m. $39.95 plus tax and tip.
Rock San Thai and Sushi Restaurant
5238 DeZavala Road.
Red & white wines are served with a four-course dinner at the restaurant. Aperitif – Casas del Bosque Estate Sauvignon Blanc. 1st Course – A Melange of Sushi, w/Ravines Dry Reisling. 2nd Course – Crabcake w/Beurre Blanc, w/Alsace Willm Pinot Gris. 3rd Course – Curried Salmon, w/Casa Viva Pinot Noir. 4th Dessert – Fried Peach Roll, w/Kalyra Late Harvest Muscat. Call (210) 561-0011 for more information and reservations.Wine Dinner – “Pacific Northwest”
July 16, 7 p.m., $35 plus tax & gratuity
Bianco Pasta * Vino
7115 Blanco, Suite 110
Sample wines from Avery Lane, Pendelum, and Primarius. For reservations, call (210) 524-2416.July Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. The following are scheduled for July: 18th – Chef Gabriel Ibarra of Cappy’s Restaurant; 25th – Chef Patrick Evans Edward & Chef Josh Kirk of Ciao2. No times are specified for the demonstrations, but the market’s general hours are 9 a.m. until 1 p.m. The market also features a changing chef’s table lunch menu by Chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.Raw Food Cuisine Night
July 18, 5:30-9 p.m., $30
Shiraz Restaurant
4230 McCullough Ave
Light Summer Fare is the theme for this month’s Raw Food cuisine selections. Chef Christa Emrick will highlight a four-course meal, while items may also be selected a la carte. The menu selection includes: Pineapple Cucumber Gazpacho with a Kick, Marinated Portobello Mushroom, Salad Sampler, Dandelion Salad with Orange Miso Dressing, Sweet Pepper Salad, Waldorf Salad with Pine Nut Mayo, Shortbread with Strawberries. For more details call (210) 710-4793.2nd Annual Art Tour & Wine Tasting
Saturday, July 18, 3 p.m. $20
AT&T Center
This event showcases the AT&T Center’s premier art collection, with 200 works by artists with Texas roots, making it the largest of any professional arena in the United States. During this event people are able to visit with the artists as they sample fine wines throughout all four levels of the arena, including areas typically closed off to the general public. Self-guided tours will be held from 3 – 6 p.m.; guided group tours will also be available. General admission is $20, which includes a commemorative wine glass. An exclusive three-course dinner with wine pairings will also be held beginning at 6 p.m. in the Terrace Restaurant at the AT&T Center. Artists including Gary Sweeney, Mark Schlesinger, Chuck Ramirez, Gini Garcia and Waddy Armstrong from collection will also be in attendance to mingle with guests and speak about their artistic visions. The dinner is an additional $75 per person and space is limited. Tickets are available through Ticketmaster, the AT&T Center Box Office, or 1-800-745-3000.Vegan Italian Cooking Class
Tuesday, July 21, 6 – 7 p.m., $10
Whole Foods Market – Quarry
255 E Basse Rd.
Join Gini, former San Antonio restaurateur for an evening of Italian goodies made without animal products. The menu will most likely be vegan lasagna & a chocolate dessert. Please call (210) 826-4676 for reservations. All proceeds will go to Whole Planet Foundation.Free Movie Screening: “King Corn“
Tuesday, July 21, 6:30 p.m.
C4 WorkSpace
108 King William
San Antonio, TX 78204
King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. Find out more about the film on its website. Seating is limited at this event & RSVPs are a must. To reserve your seat, contact Sharon Griffin at (210) 824-6963 or www.sanantoniohealthcoach.com. Donations to defray the cost of the screening space will be welcomed, though not required.Wine Dinner “Taste of Spain”
Wednesday, July 22, 6:30 p.m., $60 plus 18% gratuity, $75 for “double wine”
Bin 555
555 W. Bitters Road (Artisans Alley)
You will be welcomed with Chef Dady & Staffs’ Seasonal Hor d’Oeuvres with Cristalino – Cava (Brut & Rosé). The first course is “Ajo Blanco”, an almond, garlic, and grape gazpacho, which will be paired with Esperanza Verdajo – Viura. Following this course is Braised Rabbit and Scallion Croquettes with Romesco Sauce and Aioli with Salneval – Albarino. The third course is “Deconstructed” Paella with Grilled Shrimp and Roasted Tomato Coulis complemented with Valdemar Madurana – Tempranillo. Slow Roasted Beef Tenderloin with Cabrales Blue Cheese and Smoked Mashers will follow along with Conde de Valdemar Reserva – Rioja. The final course is Dark Chocolate Torte with Olive Oil, Valencia Oranges, and Sea Salt, served with Sandeman – Madeira. Call (210) 496-0555 for reservations.“Terrific Tomatoes with Johnny Carino” Cooking Class
Thursday, July 23, 6:30 – 9 p.m., $65
Central Market Cooking School
4821 Broadway St.
Back by popular demand, Johnny Carino, chef and host of PBS TV show, will share some of his fabulous Italian recipes featuring tantalizing tomatoes. Menu includes: Fresh Spicy Tomato Cocktail served with Celery Sticks; Chilled Tomato Gazpacho with Poached Vanilla Lobster; Peppered Bacon-Wrapped Shrimp stuffed with Crabmeat & Smoked Cheese, served with Peppered Tomato-Onion Relish; Stuffed Tomato with Summer Herbs & Panko; Sautéed Yellow Fin Potatoes with Mushrooms, Cracked Pepper & Onions; and Fresh Tomato & Berry Cobbler with Vanilla Bean Ice Cream.
Toad Hollow Vintner Dinner
Friday, July 24, 6:30 p.m.
Messina Hof Winery and Resort
4545 Old Reliance Road
Bryan, TX 77808
An evening of Toad Hollow wines, along-side Messina Hof wines. At the reception, you will be greeted with Messina Hof Riesling 2008 and Toad Hollow Risque. The first course is Oven Roasted Cherrystone Clams with a Charred Tomato-Dashi Broth and Crostini served with Messina Hof Sauvignon Blanc 2006 and Toad Hollow Chardonnay. The next selection is Lolla Rossa Caesar Salad wrapped in Prosciutto, Egg and Reggiano paired with Messina Hof Barrel Reserve Pinot Noir 2007 and Toad Hollow Pinot Rose. Following this is Three Mushroom Solera in Focaccia Boule served with Messina Hof Private Reserve Shiraz 2006. The main course is Pan seared Veal Medallions with Texas Sherry, shitake mushrooms and Capellini aglio served with Messina Hof Paul Bordeaux 2006 and Toad Hollow Erik the Red. Dessert is Port wine Chocolate Mousse Cake topped with spun sugar with Messina Hof Paulo Port 2004. To make your reservations today, call (800) 736-9463 ext. 234.“Mediterranean, Hot & Spicy” Cooking Class
Friday, July 24, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Influenced by her travels throughout the Mediterranean as well as her own Greek heritage, Aglaia Kremezi, chef, author & culinary tour leader, combines two of our favorite food trends: a reliance on grains, legumes, vegetables, olive oil and fish to create food bursting with color, flavor and aroma and our love of all things spicy. Age-old culinary traditions that evolved in home kitchens inspired these dishes that she not only loves to cook and eat, but will teach you to make: Basic Greek Bread with Greens; Dukkah (Egyptian Nut & Spice Mixture); Harissa (North African Pepper Sauce); Calabrian Sweet & Sour Eggplants; Garlic, Potato & Almond Sauce; Moroccan Skillet Shrimp with Chermoula; Albanian Baked Rice with Feta, Sweet & Hot Peppers; and Oriental Orange Cream.COCO’s One Year Anniversary Champagne Night & Dinner
Friday, July 24
COCO Chocolate Lounge & Bistro
18402 US 281 N, Suite 114
Join them for an evening of champagne celebration and values. The evening’s signature cocktail, the “Piscine”, will be made of pomegranate ice cubes and Piper Heidsieck. Other champagne cocktail specials include Champagne Royal and Flirtini. Bottles of champagne will be discounted $20. The dinner specials will be a fish special crafted with a champagne sauce. Complimentary chocolate covered strawberries will be given to all patrons. A DJ’ed party runs from 10 p.m. – 2 a.m. For reservations, call (210) 491-4480 or see their website.Summer Wine Dinner
Friday, July 24, 7:30 p.m., $65 all inclusive
Houston St. Bistro
204 E. Houston
The first course is Ahi Tuna Tartar with Wasabi Sesame Seed Cream Cheese & Chili Oil, paired with Bezinger Sauvignon Blanc, Sonoma. Next, a Watercress Salad with Crispy Pancetta Bacon, Gorgonzola Cheese and Warm Bacon Dressing will be paired with Le Crema, Sonoma. The third course is Open Faced Beef Wellington with Bordelaise Sauté, Black Truffle Mash, and Baby Vegetables served with Freemark Abbey, Napa. The final selection is Chocolate Parfait with Strawberry Coulis and Chantilly Cream with Taylor 10 Port. For reservations, call (210) 476-8600.Gourmet Chili Pepper and Salsa Festival
July 24 – 26
Wildseed Farms
Between Fredericksburg and Stonewall, TX
Several fields of the farm have been planted in peppers: chilis for ristras and drying, specialty and ethnic peppers, sweet and hot peppers, southwestern style chilis, ornamental peppers and more. Admission, adults 12+ $8; children under 12 is $4. Two and three day passes are also available. The admission includes everything at Wildseed Farms: Festival grounds, Hot Air Balloon Show, Guest Chefs and Speakers, Butterfly Haus, Market Center, Brewbonnet Biergarten, colorful wildflower fields, spicy pepper fields. Pick you own flowers and/or peppers, $3.50 per container. The Balloon Show includes a Balloon Glow Friday and Saturday, and a Balloon Launch Saturday and Sunday mornings at 6:30 a.m. More information is at http://www.tex-fest.com.The Family Table with Guest Chef
Saturday, July 25, 10 – 11 a.m., $15 per Family
Whole Foods Market – Quarry
255 E Basse Rd.
Join Michael Sohocki, Chef at the Cove, for a fun filled class fit for a family! This class will feature recipes from the Cove’s menu and a few new ones. Please call (210) 826-4676 for information.
“A Study in Lobster” Summer Dinner
Sunday, July 26, $37, Seatings from 5-8 p.m.
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
The first course is Summer Lobster “Chowder”, which will be followed by Lobster Claw Salad with Estate Garden Herbs and Summer Inspirations. The third course is Parsnip Agnolotti with Lobster Bisque and Mint Coulis. The next offering is Sous Vide Lobster Tail with Sweet Potato and Vanilla-Apricot Puree. The dinner will conclude with Strawberries with Toasted Brioche, Balsamic and Sweet Basil Crème Anglaise. Reserve your table, (210) 349-8466.“You Don’t Have to be a Diabetic to Love this Cookbook”
Monday, July 27, 6:30 – 9 p.m., $75
Central Market Cooking School
4821 Broadway St.
Tom Valenti, Author, Chef/Restaurateur, Ouest and West Branch, New York City will teach this class, which includes one copy of the cookbook. Fourteen years ago when famed chef-restaurateur Tom Valenti was diagnosed with diabetes,his culinary life flashed before his eyes. His response was to develop a diabetic-friendly cuisine that does not skimp on flavor. As he demonstrates these dishes from his most recent cookbook, he’ll prove that healthy eating doesn’t leave foodies feeling deprived: Asian Shrimp Toast; Salmon Carpaccio; Fresh Fettuccine with Asparagus, Parmesan & Black Pepper; Grilled Tuna with Red Pepper Purée, Black Olive Relish & White Bean Purée; and Stuffed Chicken Breasts with Basil, Goat Cheese & Sun-Dried Tomato.Frescobaldi Wine Dinner
Tuesday, July 28, 6:30 p.m., $55 plus tax & 18% gratuity
Tre Trattoria
4003 Broadway
You will be greeted with Chef Jason Dady’s Staffs’ Seasonal Hors de Oeuvres with Villa Sandi Prosecco. The first course is House Made Burrata with Grilled Ciabatta and Local Grown Basil served with Attems Pinot Grigio. Rosso Risotto with Blue Cheese Fondue will be next, paired with Tenuta di Castiglioni IGT Rosso. The third course is Pork Spare Ribs with Italian Sausage, Barlotti Beans, and Extra Virgin Olive Oil, which will be accompanied with Nipozzano Chianti Rufina Riserva. After this course will be Wild Mushroom Braised Short Rib with Horseradish Potato Puree and Caramelized Onions, paired with Lucente (Sangiovese & Merlot). The evening will conclude with Lemon Parfait with Almond Biscotti and Fresh Berries and Pomino Vin Santo. For more information & reservations, call (210) 805-0333.Grand Gusto Event
Tuesday, July 28, 6:30 – 9 p.m., $10 minimum suggested donation
Plaza Ciel
20626 Stone Oak Parkway
Complimentary food, beverage and door prizes will be provided. Proceeds from the donations will benefit Autism Speaks. For more information, visit info@tejedaagency.com.University of Wednesday….Make Your Own Mozzarella
Wednesday, July 29, 6 – 7 p.m., Free
Whole Foods Market – Quarry
255 E Basse Rd.
Learn how to make mozzarella cheese from scratch. For more information, call (210) 826-4676.“Tantalize Your Taste Buds” Argentine Wine Dinner
Wednesday, July 29, Seatings from 6 – 9 p.m., $55
Shiraz
4230 Mccullough Ave # 2
The dinner commences with an aperitif: Escondida, Torrontes, Maipu, Argentina. The first course is Jumbo Lump Crab & Quinoa salad with Lemon-Herb dressing served with Pulenta, Estate Sauvignon Blanc, Mendoza. The following course will be Saffron Seafood Bisque paired with La Flor, Rose of Malbec, Mendoza. After this, the next course is Beef Tenderloin with Olive Mushroom sauce served with Dolium, Petite Reserve, Syrah, Mendoza. Dessert will be Dark Chocolate Truffle served with Dolium, Petit Reserve Malbec, Mendoza. Dietary restrictions will be gladly accommodated with advanced notice. For reservations, call (210) 829-5050 or email dineatshiraz@yahoo.com.1st Annual Bulls & BBQ Festival
Friday, July 31, 5 – 11 p.m., $9 Tickets
Sombrilla Patio, AT&T Center
This event is held in conjunction with The Professional Bull Rider’s Invitational and will feature five award winning BBQ teams from across the USA. Different styles of BBQ will be represented and available for sale. There will be a variety of live music. If you purchase a ticket for the bull riding event, entry is free to the festival. Tickets are available at the AT&T Center Box Office, Ticketmaster, or charge by phone at (800) 745-3000.August 2009
(512) Brewing Company First Anniversary Celebration
Saturday, August 1, 2 – 5 p.m.
(512) Brewing Company
407 Radam, F200
Austin, Texas 78745
The brewery has opened its doors for a fun afternoon of music, hourly tours, and schwag. They have crafted a new Belgian-style strong ale for the occasion made with Organic base grains,
Forbidden Fruit yeast, domestic hops and local Good Flow wildflower honey.
3-Course Chef Menu
Friday, July 31 through Saturday, August 8 (closed Sunday, August 2), $30
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
An evening of Chef Dady’s inspiration. To reserve your table, call (210) 349-8466.Frei Brothers Winery & Star Gazing Vintner Dinner
Saturday, August 1, 6:30 p.m.
Messina Hof Winery and Resort
4545 Old Reliance Road
Bryan, TX 77808
Paul Bonarrigo as well as Monique Studak of Frei Brothers Winery will host this wine dinner highlighting Frei Brothers wines, along-side Messina Hof wines while star gazing with Bill Studak from NASA. At the reception, you will be welcomed with Messina Hof Merrill’s Vineyard Riesling 2006 and Frei Brothers 2007 Cabernet Sauvignon, Dry Creek. The first course is Baked Shrimp Oregenate over Capellini in Clam Broth served with Messina Hof Pinot Grigio 2007 and Frei Brothers 2007 Pinot Noir; Russian River. The second course is Baby Lolla Rossa Salad with Watercress and a fresh Basil-Lemon Balsamic Vinaigrette, paired with Messina Hof Gewurztraminer 2008 and Frei Brothers 2007 Sauvignon Blanc; Russian River. The next course served is Stracciatella Romano offered with Messina Hof Muscat Canelli 2007 and Frei Brothers 2007 Syrah; Russian River. The main course is Mediterranean Seafood Grill – Shrimp, Scallops and Lobster finished with a Sundried Tomato-Kalamata Olive Beurre Blanc, served with Arborio rice and grilled asparagus, paired with Messina Hof Barrel Reserve Pinot Noir 2007 and Frei Brothers 2007 Chardonnay; Russian River. Meyer Lemon Chiffon Cake served with Messina Hof Merrill’s Vineyard Riesling 2008 will conclude the evening. To make your reservations, call (800) 736-9463 ext. 234.
“Surf and Turf Inspirations” Summer Dinner
Sunday, August 2, $30, Seatings from 5-8 p.m.
Bin 555
555 W. Bitters Road (Artisans Alley)
The first course is Seared Diver Sea Scallops with Braised Short Ribs and Meyer Lemon Beurre Blanc, which will be followed by Pan Roasted Salmon with “Pulled Pork”, Pickled Red Onions, Baby Arugula and “BBQ Sauce”. Following this course is Sous Vide of Beef Tenderloin with Lobster Béarnaise and Yukon Gold Potato Confit. The dinner will conclude with Traditional Basque Cake with Vanilla Bean-Saigon Cinnamon Chantilly. For reservations, call (210) 496-0555.
Summer’s End Wine Dinner
Thursday, August 6, Available from 6 – 9 p.m., $55 plus tax & gratuity.
Riposa Bistro & Wine Bar
8685 US 281 N., Spring Branch, TX 78070
Start off the evening with Mionetto, Prosecco, Italy. The appetizer course is Eggplant Napoleon, layered eggplant with goat cheese and pine nuts served with La Flor, Rosé of Malbec, Argentina. The salad course is a choice of either Caesar Salad or Adriatic Salad, which is mixed baby greens, olives, tomatoes, roasted peppers, and feta in a balsamic dressing. The wine to accompany the salad is Dry Comal Creek, Bone Dry French Colombard. The entrée is your choice of Norwegian Salmon stuffed with crab & roasted peppers, baked in phyllo, Fillet Mignon, or Chicken Montenegro, chicken & crepe pasta with goat cheese, roasted peppers & spinach in a blue cheese sauce. The course’s wine offerings are Arauco, Reserve Chardonnay, Maule Valley or Chateau Chevalier de Larquey, Bordeaux. For dessert, it is chef’s choice of selection served with Schwarzmeer, Muscat, Thracian Valley. All wines are available for purchase to take home. Located about 20 min. north of 1604. Reservations required; call (830) 228-4415.“Food & Wine of South America”
Friday, August 7, 6:30 – 9 p.m., $55
Central Market Cooking School
4821 Broadway St.
Heidi Holcomb, CM Beer & Wine Manager & CM Cooking School Staff Experience the flavors of the best food that South America has to offer paired with quality wines from the region. Menu includes: Steamed Clams & Shrimp with Chorizo; Salpacio Salad; Argentinean Stuffed Flank Steak (Matambre); Chipotle Roasted Potatoes; and Dulce De Leche Cookies.“Smoky Flavors with Chef Jason Dady” Cooking Class
Saturday, August 8, 11 a.m. – 1:30 p.m., $55
Central Market Cooking School
4821 Broadway St.
Discover the intriguing smoky flavors of Chef Dady’s award-winning “New Texas Cuisine” in this menu that includes: Smoked Trout Salad with Roasted Fingerling Potatoes, Crispy Bacon, Frisée & Creamy Tobikka Caviar with Horseradish; Smoked Chicken with Orecchiette Pasta, Sweet Corn & Toasted Garlic Breadcrumbs with Parmigiano-Reggiano; Seared Quail with Roasted Asparagus, Smoky Olive Oil Smashed Red Potato & Ancho Chile Vinaigrette; and “Tarte Tatin” with Cinnamon Ice Cream.Festival of Cheese
Saturday, August 8, 5:30 – 9:30 p.m., $75
Hilton Austin
500 E. 4th St.
Austin, TX 78701
This festival is a rare opportunity to experience and taste more than 1,000 artisan and specialty cheeses from producers throughout North America. The Festival presents the cheeses entered in the American Cheese Society’s Annual Judging & Competition, which coincides with the Society’s Annual Conference in Austin, Texas August 5-8, 2009. In addition to the award-winning cheeses, there will be wines, beers and specialty foods that complement the stars of this event. www.cheesesociety.orgSalsa Fest
Sunday, August 9, 3 – 11 p.m., free
A celebration of the hot stuff with a competition for the best salsa in the city. Live music by KC and the Sunshine Band. http://sanantoniosalsafest.com/“A Visit to Milan” Summer Dinner
Sunday, August 9, $30, Seatings from 5-8 p.m.
Tre Trattoria
4003 Broadway
The evening will begin with House Made Ricotta with Toasted Walnuts, followed by Risotto Milanese with Saffron, Fresh English Peas and Pecorino Romano. The third course is Eggplant Milanese with House Pulled Mozzarella and San Marzano Fresca. Afterwards, Veal Milanese with Citrus “Butter,” Pickled Onions and Mixed Greens will be served. Dessert is Lemon Parfait with Almond Biscotti and Fresh Summer Berries. For reservations, call (210) 805-0333.Wine Dinner – ‘California Dreamy’
Thursday, August 13, 6:30 p.m. $39.95 plus tax and tip.
Rock San Thai and Sushi Restaurant
5238 DeZavala Road.
Wines from different regions in California are served with a four-course dinner at the restaurant. The meal consists of Domaine Chandon Sparkling of Russian Valley as Aperitif; Samantha Starr Chardonnay of Monterey served with Sushi; William James Pinot Noir of Santa Barbara served with Asparagus Soup with Crabmeat; Four Vines Zinfindel from the North Coast served with Lamb Rack w/Demi Glaze; and Dan Aykroyd Cabernet Sauvignon, Sonoma County, served with Dark Chocolate Strawberry Dessert. Call (210) 561-0011 for reservations.“A Tribute to Julia” Cooking Class
Friday, August 14, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Celebrate Julia Child’s birthday with special class by recreating her recipes and sharing her inspiration, all paired with wine!Seven Course Wine Dinner
Friday, August 14, 7:30 p.m., $65 plus tax & gratuity
Houston St. Bistro
204 E. Houston St.
To begin the evening, the Amuse Bouch is Watermelon with Moet Shooter. The first course is Potato-Sorrel Hash with Citrus, paired with Murphy Goode Sauvignon Blanc, Alexander. Next will be Gazpacho with Green Tomatillo & Lobster, served with Los Alisos Chardonnay, Los Alamos. The third course is Pan-Seared Sea Scallops with Red Pepper-Honey-Mustard Reduction & Tobacco Onions paired with Freemark Abbey Chardonnay, Napa. The fourth course is Rolled Salmon, Truffle-Mushroom-Asiago Spread with Byron Pinot Noir, Santa Maria. The meal will pause with an intermezzo of Pineapple-Coconut Sorbet. The fifth course is Braised Pork Loin with Grilled Vegetables & Cheese Grits, served with Ray’s Station Merlot. Next will be French Brie & Fresh Goat Milk Cheeses with Toasted Almonds, Grain Mustard & Honey, paired with Silver Palm Cabernet Sauvignon, Bordeaux. The seventh course is Mixed Berries & Chantilly Cream with Puff Pastry, served with Charles De Cazanove Rosé, Reims. For reservations, call (210) 476-8600.Julia Child Special
Friday & Saturday, August 14 – 15
COCO Chocolate Lounge & Bistro
18402 US 281 N, Suite 114
The owner of COCO himself will prepare a dish in honor of Julia Child’s birthday, Boeuf Bourguignon, specially priced at $19. For reservations, please call (210) 491-4480 or email sa-coco@att.net.Heirloom Tomato Celebration
August 14 – 30
Piatti
255 E. Basse Road, Suite 500 (in the Quarry)
During the last two weeks of August, Piatti is offering cocktails, antipasti, primi, secondi, and dochi featuring this seasonal crop. Some dishes include Cacciucco Alla Livornese, a traditional Tuscan fish stew of cod, shrimp, calamari, clams, mussels & heirloom tomatoes with tomato conserva & grilled scallion bruschetta and Baba a Rum, rum syrup soaked currant cake with peaches poached in tomato syrup & basil ice cream. The full menu is available online.Rambling Rosé
Saturday, August 15, 2009, noon
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
This preview event to the New World Wine and Food Festival features a blind tasting of rosé wines that are a summertime favorite and will include Texas wines as well as some from around the globe. Participants will taste through the wines with a panel of experts learning more about the individual wines through the process. Once the tasting is complete, the wines will be revealed. The day also features food to complement the rosé wines as well as a tour of Becker Vineyards. The date falls in line with the Harvest Wine Trail, which is part of the Texas Hill Country Wine Trail. Tickets are $20 per person or $25 at the door. Advance ticket purchases are encouraged as there is limited seating for each of the sessions with the first session taking place at noon. For more information or to purchase tickets, contact (210) 822-9555 or at info@nwwff.org.Cooks’ Reunion at the Beard House
August 15, 7 p.m., $125 JBF Members, $165 General Public
The Beard House
167 West 12th Street
Chef Jason Dady of San Antonio will join Daniel Patino and Christopher Lee at an event reuniting these former classmates. For more information & the full menu, see http://tinyurl.com/dadybeard.Bergheim Cellars’s First Anniversary Celebration
Saturday, August 15
Hwy 46 & 3351
More information will be posted as it becomes available.
Winery U Class
Saturday, August 15, 10:30 a.m. – 12:30 p.m., $30
Dry Comal Creek Vineyards
1741 Herbelin Road, New Braunfels, TX 78132
Learn about the two fundamentals in the pairing of food and wine that will provide if not that proverbial “zing,” then at least a pleasant dining experience. Besides enduring wonderful personalities and receiving a nifty Winery U! diploma at the end of class, each participant will get to taste wine, receive printed course materials, additional informational materials, and maybe even a surprise or two? Pre-registration is required & limited to the first 30 people. Cancellation and refund policy is posted on their website. Discounts for purchasing series of classes.Chilean Vintner’s Grand Finale Dinner Featuring Santa Rita Estates
Saturday, August 15, 6:30 p.m.
Messina Hof Winery and Resort
4545 Old Reliance Road
Bryan, TX 77808
Complete the 2009 Harvest Season with a magnificent wine dinner with Doug Oldani with wonderful wines of Santa Rita Estates, along-side your favorite Messina Hof wines. At the Reception, you will be greeted with Messina Hof Almond Sparkling Santa Rita Medalla Real Chardonnay. The first course will be Mushroom and Fontina cheese stuffed Anaheim pepper, paired with Messina Hof Texas Hold’em Red and Santa Rita Medall Real Cabernet Sauvignon. The next course is Lentil bean and Chorizo soup served with Messina Hof Private Reserve Pinot Noir 2007 and Santa Rita Reserve Merlot. Afterwards will be Citrus-Avocado Salad, paired with Messina Hof Texas Hold’em White and Santa Rita Reserve Sauvignon Blanc. The main course is NY Strip Steak with Pebre sauce served with chile con pappas and grilled vegetables, which will be accompanied with Messina Hof Paulo Meritage 2006 and Santa Rita Reserve Camenere. The final offering is Cream Caramel with Prickly Pear Sauce with Messina Hof Solera. To make your reservations, call (800) 736-9463 ext. 234.August Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. The following are scheduled for August: 15th – Chef Scott Cohen of Brasserie Pavil; 22nd – Chef Andrew Gutierrez of Las Ramblas at the Hotel Contessa; 29th – Chef Jeff Balfour with Citrus at Hotel Valencia. No times are specified for the demonstrations, but the market’s general hours are 9 a.m. until 1 p.m. The market also features a changing chef’s table lunch menu by Chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.“Skill Development Boot Camp”
Monday & Tuesday, August 17 & 18, 2 – 8:30 p.m., $625
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
This program offers an accelerated, comprehensive lesson in culinary arts; topics include knife skills, principles of product identification, basic cooking methods, basics in food and wine paring, and a campus tour. You will be supplied with a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.San Antonio Restaurant Week
August 17 – 21
Dine out and help the United Way who will receive $5 from each designated menu item. Participating restaurants include: Biga on the Banks, Boardwalk Bistro, Brasserie Pavil, Bravo! Cucina Italiana, Buffalo Wild Wings, España Bar de Taps, Roaring Fork, Wildfish Grille, Kirby’s Steakhouse, La Hacienda de Los Barrios, Los Barrios, Meson European Dining, Milano Ristorante Italiano, Smashburger, Valentino’s, and Zios. More information is at http://tinyurl.com/SARestWeek.“Raw Salads Anyone” Cooking Class
Tuesday, August 18, 6 – 7 p.m., $10
Whole Foods Market – Quarry
255 E Basse Rd.
Learn more about the raw food diet, which is based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, dried fruit, and seaweed.Chef Dady’s Prix Fixe Menu
August 18, 20, 21 & 22, $30 plus tax & gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
A three course meal served with a glass of wine. Seating is limited. Reserve your table at (210) 349-8466.Fisher Winery Dinner
Wednesday, August 19, 6:30 p.m., $75 plus tax & 20% gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
This event, hosted by Scotti Stark, will commence with a selection of Chef Jason Dady’s Staffs’ Seasonal Hors de Oeuvres and 2008 Fisher Rosé. The first course is a Pan Seared Diver Scallop with Summer “Palate” and Goat Cheese Butter Beurre Blanc served with 2006 Fisher Mountain Estate Vineyard Chardonnay. Following this course, they will offer Parsnip Agnolotti with Oxtail Ragu paired with 2005 Fisher Cameron Red Wine and 2005 Fisher Estate Vineyard Cabernet Sauvignon. The third course is “Deconstructed Shish Kebab” with 2006 Fisher UNITY Cabernet. The next offering is Sous Vide “Rack of Lamb” with Summer Fricassee, New Crop Potato and Minted Natural Jus served with 2005 Coach Insignia Cabernet Sauvignon. The final course is “Cheese, Crackers and Chocolate” served with 2006 Hidden Terrace Syrah. For information & reservations, call (210) 349-8466.“Hors d’Oeuvre Boot Camp”
Wednesday & Thursday, August 19 & 20, 2 – 8:30 p.m., $625
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
This course will teach the basic principles of hot & cold hor d’oeuvres and will share trade secrets to enable you to prepare a comprehensive assortment of small bites. You will also learn hor d’oeuvre selection, quantity calculations, and presentation techniques including garnishing and plating. There will also be a tour of the CIA campus. Also included is a chef’s uniform that includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.Cooking Class with Mike Behrend
Thursday, August 20, 6 – 7 p.m., $10
Whole Foods Market – Quarry
255 E Basse Rd.
Mike Behrend, Professional Chef and owner of Green Vegetarian Restaurant will share some of his flavors and textures of Vegan cuisine. For more information, call (210) 826-4676.Mediterranean Wine Dinner
Thursday, August 20, 7 p.m., $30
Bianco Pasta * Vino
7115 Blanco, Suite 110
The dinner features wines from Italy, Spain and Portugal.Rene Barbier; Castello Monaci Kreos; Restoration Old Vine Red; Castello Monaci Piluna Primitivo; and Baroncinin Il Santo Vin Santo. For reservations, call (210) 524-2416.Concha Y Toro Vintner Dinner
Friday, August 21, 7 p.m.
Crumpets Restaurant
3920 Harry Wurzbach Rd
The dinner begins with Gorgonzola Puff Pastry Tart served with Terrunyo Sauvignon Blanc. Afterwards, Canadian Scallop Ceviche will be paired with Amelia Chardonnay. The main course is Lamb Loin with Curry-Sun Dried Tomato Sauce & Steamed Asparagus with Hollandaise matched with both Marques de Casa Concha Cabernet Sauvignon and Marques de Casa Concha Carmenere. The evening will finish with Raspberry Sorbet with Swiss Chocolate Sauce served with Late Harvest Sauvignon Blanc. Call (210) 821-5600 for reservations.2009 Hatch Chile Festival
August 21 – 23 & 28- 30
Central Market
4821 Broadway St.
The grocer in Alamo Heights is celebrating the harvest of hatch chilis with a variety of demos and specials. Please see our article for specifics.Coffee Workshop
Saturday, August 22, 9 – 11 a.m., Free
The Brown Coffee Co.
1702 W Kings Hwy
Come see the world of coffee from the Brown perspective.
http://www.browncoffeeco.com/Brown_Events_RSVP_Page.phpFall Creek Vineyard’s 20th Annual Grape Stomp
Saturdays, August 22 & 29, 11 a.m. – 5 p.m., Free
Tow, Texas (Off Hwy 29)
Families enjoy winery tours, live local music on the vineyard patio, castle bounce, a play house, hayrides, chain-saw ice carving, and your own “bare” feet grape stomping, “I Love Lucy”-style with the video playing, in wine barrels. Receive a free souvenir wine glass with $4 wine tasting. Special chef’s lunches ($22 inclusive with two glasses of wine) on both days with two seatings, 11:30 a.m. & 1:30 p.m. by reservation at (325) 379-5361. August 22: 1st course (Chef/owner Leu Savanh, August E’s Restaurant, Fredericksburg) Signature Crab Cake Stacks made of Sweet, Tender Lump Crabmeat, Butter Crostini, Avocado, Tomato, and a Wasabi Mayo Emulsion; 2nd course (Chef/cookbook author Michael Flores, San Antonio) Chile Pasilla Lamb on Preserved Lemon and Olive Couscous with a Fried Eggplant Jam. August 29: 1st Course (Chef/owner David Garrido, Garrido’s in Austin) Shrimp Tostados with Mango Aioli and Julienne Vegetables with Pumpkin & Watermelon Salad; 2nd course (Chef Brian Hay, featured on TV Show “Austin Cooks” & Program Director of ACC’s Culinary Arts Program) Puffed Pastry with American style Beef Tenderloin, Canadian Brined Pork Loin on Fried Greens with Smoked Corn Salsa, Habanera Cream Sauce and Cabernet Cranberry Sauce. Other food will be available for purchase and there will be live music. Another event is “Hot and Getting Hotter – 4 Wines to Take the Heat” with Texas Culinary Academy Professor and Author, Jane/”Miss Jane” Nickles, at 1 & 3 p.m. both days at a cost of $21 per person by reservation. There is also a private 3-course seated dinner in the winery dining room with owners Ed & Susan Auler for 12 lucky persons will be offered on Aug. 22 at $82/person, inclusive of a fabulous menu paired with library wines, commencing with appetizers at 5 p.m. and concluding by 8 p.m. www.fcv.com
Chuy’s 21st Annual Green Chile Festival: Feeding the Fire
August 24- September 13
All Chuy’s Locations
San Antonio Locations: 18008 US Hwy 281 at Loop 1604 & 14855 IH-35 N (exit 173) in Selma
This year, Chuy’s wants you to feed your fire while remembering our fire departments. There will be five new food items and one new drink for the celebration including Steak Tampiqueña; beef Tacos Norteños with Mexican slaw; Green Chile BBQ Chicken; and Mexican Mojito, made with Cuervo Tradicional Tequila. Firefighters in uniform will receive a 50% discount. Fire department themed merchandise will be available for purchase.Grand Gusto Event
August 26, 6 – 9 p.m., $10 suggested minimum donation
Ajuua Cuisine de Mexico
11703 Huebner Rd. #208
In addition to complimentary food, guests will receive one free cocktail with their donation. Door prizes will also be available. Proceeds from this event benefit ChildSafe (Hope and Healing for Sexually Abused Children). For more information, please email info@tejedaagency.com.“A Culinary Tour of the Caribbean” Wine Dinner
Thursday, August 27, 7 p.m., $30 plus tax & tip
Copa Wine Bar
19141 Stone Oak Pkwy
The four course dinner commences with Cod Fritter with a Sweet Chili Sauce paired with New Age Torrontes Cocktail. This course will be followed with Calypso Salad served with Brix Sweet Shiraz. The main course is Mofongo with Jerk Pork Roast matched with Willamette Valley Whole Cluster Pinot Noir. To end the meal, dessert will be Pineapple Snow served with Deseado Sparkling wine cocktail. For more information, call (210) 495-2672.Alamo City Cerveza Fest
August 28 & 29
Freetail Brewing Company, 4035 North Loop 1604 W, and
Blue Star Brewing Company, 1414 S. Alamo
On Friday, the event begins at Freetail with the opening reception and Brewer’s Olympics, with activities including a malt sack race and bobbing for corks in beer. The venue switches to Blue Star on Saturday; there will be home brew judging, lunch & talk on water chemistry with John Palmer (author of the definitive book “How to Brew”), a pub crawl to other locations, an official dinner with additional speakers, and more. Details for entering the competition and participating in the festival are at http://www.bexarbrewers.org.13th Annual Grape Stomp
August 29, 30 & September 5, 6
Saturdays 10 a.m. — 6 p.m. Sundays Noon–6 p.m.
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
“Stomp me, crush me, make me wine!” will be the battle cry of the 13th Annual Grape Stomp. Barrels will be cut in 1/2 with wine grapes poured inside to stomp. Some people like to purchase t-shirts and put their “stomp” prints on the back as a souvenir. Free admission.The 2009 ‘Austin Chronicle’ Hot Sauce Festival
Sunday, August 30, 11 a.m. – 5:30 p.m., free admission
Waterloo Park at 12th and Trinity
Austin, TX
The day centers around a blind-tasting competition for hot sauce from individuals, restaurants, and commercial bottlers. Loads of foods available including some from Buffalo Billiards, Curra’s, Matt’s Famous El Rancho, Santa Rita Tex Mex Cantina, Sun Garden Shaved Ice, and Torchy’s Tacos. There will be live music throughout the day. No dogs or coolers allowed. Free admission if you bring three nonperishable food items for the Capital Area Food Bank of Texas.Grow Food Right in Your Own Backyard (Or Someone Else’s)
Sunday, August 30, 1 – 4 p.m.
Pearl Stable
312 Pearl Pkwy, #2
Join Green Spaces, Texas Public Radio, and the Culinary Institute of America at the Pearl Stable for an afternoon of gardening and cooking tips. For more information, call (210) 222-8430.“Desperate Housecooks: Meals Without Recipes” Cooking Class
Thursday, September 3, 6:30 – 9 p.m., $55
Central Market Cooking School
4821 Broadway St.
Lauren Browning, Chef / Instructor of Culinary Dynamics, will teach you to master a few principles of cooking to give you the confidence to cook without recipes. You will learn how to balance flavors & ingredients while cooking: Homemade Dried Cheery Flatbread with Pistachio Pesto; Brined Cornish Game Hens with Hazelnut & Bacon Stuffing; Green Beans with Mustard Better & Pickled Red Onions; Pumpkin Polenta; and Pomegranate Créme Brûle.First Thursday
Thursday, September 3, 6 – 9 p.m.
Ciao2
20626 Stone Oak Pkwy, #102
This Vatel restaurant will be providing spaghetti & meatballs samples. There will be live music by Latin music player Alex Nicholas and kids activities, such as balloons and face painting.Children’s Shelter Benefit
Thursday, September 3, 5 – 11 p.m., $20
COCO Chocolate Lounge & Bistro
18402 US 281 N, Suite 114
Enjoy an evening at COCO while helping a worthy cause. The $20 donation includes one drink, free chocolate fountain, and free appetizers. At least 50% of proceeds will benefit the charity directly. Please RSVP by calling (210) 861-9414.
Kerrville Wine and Music Festival
September 4 – 6
Quiet Valley Ranch (9 miles south of Kerrville on TX Hwy 16)
Celebrate the art of songwriting and winemaking! The festival will showcase the newest and best wines from Texas, as well as performances by dozens of the world’s best songwriters. On Saturday, there will be a “Texas Port & Sherry” seminar and on Sunday, the seminar will be “Vintner’s Choice – Texas Reds.” Pre-paid reservations required. The fee for each seminar is $7 per person (if purchased in advance) or $10 (if purchased during the festival) and includes a souvenir festival wine glass. You must have festival tickets in order to attend the wine seminar(s). There will also be wine tastings from participating winerys like Becker Vineyards, Brennan Vineyards, Fall Creek Vineyards, Llano Estacado, Texas Hills Vineyard, and Haak Vineyards & Winery. The Kerrville Wine & Music Festival features three, 6-hour evening concerts and two, 2-hour afternoon concerts by two dozen singer-songwriters. A variety of food items ranging from bar-b-que to vegetarian selections are available in the theater at our food service pavilion during main stage performance nights. More detailed information is at http://www.kerrville-music.com.13th Annual Grape Stomp
August 29, 30 & September 5, 6
Saturdays 10 a.m. — 6 p.m. Sundays Noon–6 p.m.
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
“Stomp me, crush me, make me wine!” will be the battle cry of the 13th Annual Grape Stomp. Barrels will be cut in 1/2 with wine grapes poured inside to stomp. Some people like to purchase t-shirts and put their “stomp” prints on the back as a souvenir. Free admission.Wine FAQ: Answers to Questions You Might Not Have Even Thought To Ask
Saturday, September 5, 10:30 a.m. – 12:30 p.m., $30
Dry Comal Creek Vineyards
1741 Herbelin Road, New Braunfels, TX 78132
Demystify wine- learn answers to such questions as, “What are wine legs?” Besides enduring wonderful personalities and receiving a nifty Winery U! diploma at the end of class, each participant will get to taste wine, receive printed course materials, additional informational materials, and maybe even a surprise or two? Pre-registration is required & limited to the first 30 people. Cancellation and refund policy is posted on their website. Discounts for purchasing series of classes.First Annual International Chili Society “San Antonio Heroes’ Cook-Off”
September 5 & 6, 10 a.m. – 5 p.m., free
Cowboys Dancehall
3030 NE Loop 410 @ I-35
Live music both days. Bikers will have a group ride to Gruene during the day. There is a $5 fee to participate in the people choice tasting. Other foods will be available for sale. Proceeds benefit Soldiers’ Angels events in San Antonio. For specific times & details or to enter, see http://tinyurl.com/mjb2glThird Annual Meat Me at Pearl 3rd Annual Cinco de Guyos BBQ Cook-Off
Sunday, September 6, 9 a.m. – midnight, $15 (kids under 10, free)
Pearl Brewery
The Cinco de Guyos are getting the pits warmed up for the Third Annual Meat Me at Pearl BBQ Cook-Off. They are expecting 50 cooking teams and 2,000 guests as they prepare some of the best smoked meat San Antonio has to offer. As usual, the real goal is to raise money and this year all the proceeds benefit KIPP Aspire Academy. Sponsorships available for competition. The ticket price includes all-you-can-eat buffet featuring brisket, sausage, and sides. There will be activities for kids of all ages. To purchase tickets, contact Will Brown at (210) 852-6186 or will@creativelink.com. More information is at http://www.cincodeguyos.com/.First Sundays for Families at SAMA: Culinary Creations
Sunday, September 6, 1 – 5 p.m.
San Antonio Museum of Art
200 West Jones Avenue
You don’t have to be a chef to have fun with food! Create and photograph tasty desserts, paint a still-life and discover how food can be used to create original works of art. Enjoy live music by The Flames of Red. Free for children 12 and under. More information is at http://www.samuseum.org.Whine Run/Walk
Monday, September 7
Vintage Oaks at the Vineyard
1110 Vintage Way, New Braunfels
An annual tradition of the San Antonio Road Runners and Dry Comal Creek Vineyards, this 5K features the picturesque rolling hills of the Texas Hill Country in the lovely Vintage Oaks at the Vineyards. On your mark – this run is sure to leave you ‘whining’ for the finish line. The after-party features Dry Comal Creek Vineyards’ wine and famous iced Sangria. Register online at www.saroadrunners.com. Walk ons also welcome race day. www.vintageoakstexas.com. www.drycomalcreek.com
“Dessert University” Cooking Class
Tuesday, September 8, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Roland Mesnier, former White House Pastry Chef, has over 25 years of experience in the White House kitchens, creating delectable dessert for the families of five presidents and various heads of state. Learn some of his techniques with the following menu: Wed Wine Sorbet with Poached Peaches & Sabayon; Chocolate Meringue Mousse; Boston Cupcakes; and Papaya Filled with Lime Mousse & Raspberry Sauce.
The Culinary Institute of America, San Antonio Entry Deadline
Tuesday, September 8, 2009
Interested in augmenting your cooking skills? The 30-week Culinary Arts Certificate Program will enable you to build your culinary skills, discover the secrets of the professional kitchen, and be prepared for better career opportunities.
The Culinary Institute of America, San Antonio
312 Pearl Parkway, Building 3
San Antonio, TX 78215
Call for more information: (210) 222-1113
http://www.ciachef.edu/sanantonio/culinarycert/“Fabulous Flavors from The Lodge” Cooking Class
Wednesday, September 9, 6:30 – 9 p.m., $55
Central Market Cooking School
4821 Broadway St.
Jason Dady, Chef / Owner of The Lodge, Bin 555, Tre Trattoria & Two Bros BBQ, will show dishes in the Lodge’s style. The menu is based on seasonal ingredients and will be available on the cooking school’s website two weeks prior to class.
Summer Beer Dinner
Wednesday, September 9, 7 p.m., $40 plus tax & gratuity
Freetail Brewing Co.
4035 North Loop 1604 W
San Antonio, TX 78257
The first course is Warm Pear, Gorgonzola & Walnut Arugula Salad w/ Rye Wit Balsamic-Honey Dressing paired with Morning Wit. The next offering is Warm Oysters with a Morning Wit Sabayon paired with Verano Sin Fin Saison. The third course is your choice of the following paired with Freetail Amber Lager: Pork Spare Ribs w/ Nacho Sancho Ancho BBQ Sauce, German Potato Salad and Porter Baked Beans or Baked Halibut w/ Nacho Sancho Ancho Glaze, Roasted Potatoes and Asparagus. To satisfy your sweet tooth, the next course is Peach Raspberry Cobbler w/ Bat Outta Helles Vanilla Bean Ice Cream served with Witicus Double Rye Wit. The evening will end with Rye Wit Macerated Fruit paired with Nacho Sancho Ancho. Tickets go on sale beginning August 10.Dos Equis Pachanga del Rio, “Taste of the River Walk”
Friday, September 11, 5 – 8:30 p.m., $25 presale, $30 day of event
San Antonio River Walk
Enjoy sampling culinary treats from 20 participating River Walk establishments. Afterwards, there is a post-party at The Buckhorn Saloon & Museum, 318 E. Houston St. from 8:45 – 11 p.m. with prize drawings and live music. Tickets available through the Paseo del Rio Association offices. For more information, call (210) 227-4262.“Breakfast & Brunches” Cooking Class
Saturday, September 12, 9:30 a.m. – 2:30 p.m., $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
CIA staff will teach breakfast breads and egg cookery; you will learn how to prepare items such as buttermilk pancakes and eggs Benedict. As a participant, you will take home a copy of their “Breakfasts & Brunches” cookbook, as well as a CIA logo apron.2nd Annual Great Grape Stomp Off
Saturday, September 12, noon – 6, $25 adults, $10 children
Vintage Oaks at the Vineyard
1110 Vintage Way, New Braunfels
This annual event hosted by the Texas Hill Country Wineries and Vintage Oaks allows couples to test their foot stomping & juice grinding abilities. Ther will be over 100 teams scheduled to crush over 1,000 pounds of grapes. Not up for stomping, then come for the wine featuring award-winning Texas wineries pouring the best they have to offer. Food, games & live music also make the event festive for all ages. Tickets available at www.texaswinetrail.com or at the gate. www.vintageoakstexas.com“Men in White: Favorites from Las Ventanas” Cooking Class
Saturday, September 12, noon – 2:30 p.m., $70
Central Market Cooking School
4821 Broadway St.
Chef Juan Pablo Loza or Las Ventanas al Paraiso in Los Cabos, Mexico, will share tips on Mexican cuisine. The class menu will include Cold Cucumber Shot with Jicama & Shrimp; Duo of Ceviches with Guacamole; Tostadas de Tinga; Fish Fillet cooking in Newspaper with Mediterranean Bell Peppers; and Chocolate Fondue with Spices.Cooking with Aldaco’s: Tortilla 101
Saturday, September 12, noon, $45 or $40 each for groups of 6 or more
Aldaco’s Restaurant
100 E. Hoefgen (in Sunset Station)
Learn from their Executive Chef some of their specialties: Traditional Enchiladas Verdes; Jalapeño Appetizers; Tortillas; and The Perfect Margarita. Class includes and enchilada lunch and 2 margaritas. Register online at www.aldacos.net.Wines of Spain (Ole!)
Saturday, September 12, 4 – 5:30 p.m.,$20 plus tax & gratuity
Copa Wine Bar
19141 Stone Oak Pkwy
Enjoy Spanish wines with cheese pairings. Call (210) 495-2672 for reservations.Blues, Wine & Art
Saturday, September 12, 5 – 8 p.m.
Tin Roof Steakhouse
470 S. Main Street
Boerne, TX 78006
An evening of art from young Texas artists, wine specials, and music from Mark Searcy Band.A Conversation with David Halliday
Sunday, September 13, 1 p.m.
San Antonio Museum of Art
200 West Jones Avenue
The nationally acclaimed photographer will speak at his exhibit “Culinary Delights”, part of 2009 FotoSeptiembreUSA. Free with museum admission. The talk will be in the auditorium; there is limited seating.Abita Beer Tasting Dinner
Sunday, September 13, 6:30 p.m., $48 plus tax and 20% gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
You will be greeted with hors d’oeuvres including House Made Red Potato Chips with Sel Gris and Sous Vide Pork Belly “Sliders” with Braised Fennel, Tomato Confit & Horseradish, served with Abita’s “Turbodog”. The first course is Seared Diver Sea Scallop “Rueben” with Pastrami, “Kraut”, Toasted Rye and 1000 Island “Beurre Blanc” paired with “Andygator”. Following this course is “Jackamo” IPA Yukon Gold Potato and Vermont Cheddar Bisque with Chive Mascarpone served with “Jockamo IPA”. The third course is “Fish and Chips”: Teff Crusted Red Snapper with Yellow Cherry Tomatoes, “Tartar” Sauce and Fried Garlic Chips” paired with Abita’s “Amber”. The next course is Roasted Cornish Game Hen with Glazed Turnips, German Butter Ball Potatoes, Baby Carrots and Natural “Jus” also paired with “Amber”. The fifth course is Mini Abita Root Beer Float with House Made Vanilla Ice Cream served with “Abita Root Beer”. The final course is “Coffee and Cigarettes”: Coffee Pot du Crème with Tobacco Foam and Cocoa Nibs, paired with “Abbey Ale”. For reservations, call (210) 349-8466.2009 Farm and Food Leadership Conference
September 14 & 15
Pearl Brewery
This gathering of non-profit leaders, farmers and ranchers, farmers market organizers, local foods activists, and more will feature speakers on issues critical to both farmers and consumers, including: Keynote address by Sally Fallon on the Health and Economic Benefits of Raw Milk; Food Safety Bills: What’s Happening in Congress?; Genetically Modified Foods and Their Impact on Mammal Health; National Animal Identification System (NAIS); Organic Certification: How do Farmers and Consumers Make the Choice?; and Climate Change and Agriculture. Registration deadline is September 1. More information is at http://tinyurl.com/mu6y9l.
“Central Market Challenge” Cooking Class
Monday, September 14, 6:30 – 9 p.m., $75
Central Market Cooking School
4821 Broadway St.
Tre Wilcox, Private Chef and “Top Chef” Contender, will demonstrate & show tips on cooking Seared Bigeye Tuna with Avocado, Radish & Grilled Tomato Foam; Poached Main Lobster with Scallion Risotto & Citrus Beet Vinaigrette; Cilantro Marinated Chicken with Jicama Slaw & Chipotle Sauce; Grilled Berkshire Pork Chops with Tuscan Kale, Mushrooms & Truffle Potato Sauce; and Strawberry Dessert.Estée Lauder Girls Night Out For A Cause
Monday, September 14, Seatings from 5 – 10 p.m., $37 plus tax & 18% gratuity
The Melting Pot
14855 Blanco Road
The restaurant is partnering with Estée Lauder for a night of fun & fondue and to raise Breast Cancer Awareness. Enjoy a four-course fondue dinner complete with a cheese fondue prepared table side, specially prepared entrée and unforgettable chocolate fondue dessert. There will be Estée Lauder raffle baskets, door prizes, wine specials & more. A portion of the proceeds will go
directly to the Estée Lauder Breast Cancer Awareness Campaign. Reservations required with
credit card guarantee; call (210) 479-6358 for information.Sweet Potato Vegetarian Recipes – Cooking Class
Tuesday, September 15, 6 – 7 p.m., $10
Whole Foods Market – Quarry
255 E Basse Rd.
Mike Behrend, Chef & Owner of Green Vegetarian Restaurant, will share some of his sweet potato recipes. All proceeds go to the School Lunch Revolution.“A Taste of Veneto” Wine Dinner
Tuesday, September 15, 6:30 p.m., $58 plus tax & 18% gratuity
Tre Trattoria
4003 Broadway
Experience the Veneto Wine Region in a five course dinner. You will be greeted with Chef Jason Dady’s Seasonal Hors’ de Oeuvres and 2008 Tommasi Chiaretto. The first course is Summer Bean Salad with Grapefruit. Toasted Hazelnuts, Extra Virgin Olive Oil, Heirloom Tomato and Celery Hearts, paired with 2008 Anselmi San Vincenzo. The next course is Slow Braised Pork Shoulder with Golden Parsnips,Creamy Farro and Charred Onion Jus, served with 2006 Bertani Valpolicella Secco. The third course is Crispy Duck Confit with Figs, Rosemary Polenta and Natural Jus, matched with 2007 Bertani Due Uve Rosso. Next will be Veal Involtini with Capanota and Amarone Reduction, paired with 2004 Giuseppe Lonardi Amarone. Dessert is Grilled Peach with Basil-Lime Mascarpone Chantilly and NV Trevisol Prosecco. To make your reservation, call (210)
805-0333.Late Summer Vacation Wine Tasting
Tuesday, September 15, 7 p.m., $18 inclusive
Scenic Loop Cafe
25615 Boerne Stage Rd.
Tour the Monterey, Lodi, Mendocino and Amador County wine regions of California. This exclusive social event encourages all guests to meet, mingle and enjoy! Beach and resort attire is totally acceptable for this casual event. Wine expert Frank Batchelor, WD3 Wines, is showcasing five wines to include two reds, one white and two sparkling. Two surprise dessert aperitifs will be sampled also. Each guest will be served all the wines and our chef will prepare appetizers to compliment the wine selections of the evening. To reserve your space, call (210) 687-1818 or email lori@scenicloopcafe.com.“Yo! Yogurt!” Cooking Class
Wednesday, September 16, 6:30 – 9 p.m., $60
Central Market Cooking School
4821 Broadway St.C
Terry Conlan, Executive Chef of Lake Austin Spa, will show how flavor can be independent of fat & calories. She will prepare a spa speciality menu of Chilled Tomato & Yogurt Soup with Curry & Basil; Bulgur & Crab Fritters with Lemon & Mint; Fattoush; Grilled Salmon with Cucumber Beet Tzatziki; Shredded Lamb in Phyllo with Yogurt Sauce; and Blueberry Walnut Yogurt Cake.“Tour of Asia” Wine Dinner
Thursday, September 17, 6:30 p.m., $39.95 plus tax & gratuity
Rock San Thai and Sushi Restaurant
5238 DeZavala Road
Chef Rocky Niravong will take you on a culinary journey through different countries in Southeast Asia with wines matched to each dish to enhance the experience. Call (210) 561-0011 for reservations.Vertical Wine Tasting with Burgess Cellars Winery
Friday, September 18, Four seatings: 6, 7, 8 & 9 p.m., $25
Private Dining Room at Francesca’s at Sunset
The Westin La Cantera
16641 La Cantera Parkway
Cabernet Sauvignon, 1995, ‘96, ‘97, ‘98, and current release 2005 (3 oz pour of each vintage). Jim Callahan of Burgess Cellars will be the special guest. There is a maximum 10 guests each seating. Participants of the first three seatings are encouraged to have dinner in the dining room immediately following tasting; pricing is separate.. The last seating segues into dinner off the menu with Mr. Callahan. Each seating includes canapés and bread service. Dinner following tastings is encouraged, but not required. Make your reservation at (210) 558-2253. www.burgesscellars.comMovies In The Vineyard
Friday, September 18, 8 p.m.
Messina Hof Winery and Resort
4545 Old Reliance Rd.
Enjoy a screening of “Under the Tuscan Sun”. Food will be available from The Vintage House Restaurant including: Paulo Antipasta Platter, Texas Cheese Plate, Tempura Fried Calamari, Pizzas, Sicilian Po-Boy, and Black Forest Reuben Sandwich. Wines available by the glass and bottle.Bring your lawn chairs or blankets. Other dates: September 25th To be Determined; October 9th “Monster House” (Family Night); October 16th “Clue”; and October 23rd “Young Frankenstein”. Titles of movies are subject to change. For more information, call (800) 736-9463. http://www.messinahof.com4th Annual Austin Chocolate Festival
September 18 & 19
Monarch Event Center
6406 North IH-35, Suite 3100
Austin, TX 78752
Check out a wide variety of local chocolatiers and chocolate artisans including but not limited to: restaurants, bakeries, chocolatiers, patisseries, authors, and catering companies. Visitors to the festival will be able to taste the wares of the vendors and take home samples. Guests will also be able to to purchase their favorite chocolates from participating vendors. During the festival there will be competitions for the vendors consisting of several categories such as Best Truffle, or Best Chocolate Sculpture. The competition results will be based upon votes made by the public and a panel of professionals. Proceeds benefit Susan G. Komen for the Cure. Tickets for the Austin Chocolate Festival are available in 2 hour time slots for both Friday and Saturday. Guests will be able to participate and judge in one of the competition categories and will be able to attend a demonstration provided by one of the festival participating vendors. Admission is $37.89 (including 8.25% tax). More information is at http://austinchocolatefestival.com/South Padre Island Seafood and Music Festival
September 18, 5 p.m. – 12:30 a.m.; September 19, 11 a.m. – 12:30 a.m.
South Padre Island Convention Center Outdoor Stages
7355 Padre Blvd.
South Padre Island, TX 78597
The festival offers a large variety of delectable seafood and sides from the coastal region’s most esteemed seafood restaurants and vendors, as well as traditional festival foods. There will be celebrity chef exhibitions and features musical performances from Kevin Fexowler, Ryan Bingham, Cory Morrow, Jason Boland, Billy Joe Shaver, Bob Schneider, Bowling for Soup, Michael Salgado, Ruben Ramos & the Mexican Revolution, and more. This event benefits Sea Turtle Inc. whose work helps protect, rehabilitate, and conserve endangered sea turtles. Tickets are $20 per day, $40 two day pass, $300 VIP Badge. Children 8 and under are admitted free. More information is at http://www.southpadreseafoodandmusicfest.com.Pinot Envy – Wine Class
Copa Wine Bar
19141 Stone Oak Pkwy
Saturday, September 19, $20 plus tax & tip
Come explore Pinot Noir! The class will have a cheese pairing. Class size is limited; please call for reservations, (210) 495-2672.Kiolbassa and Kabernet
Saturday, September 19
Fredericksburg Wine Road 290 Wineries
Top local restaurants will work wonders with Kiolbassa. All nine of the wineries will be participating: Becker Vineyards; Chisholm Trail Winery; Fredericksburg Winery; Grape Creek Vineyard; Pedernales Cellars; Rancho Ponte Vineyard; Texas Hills Vineyard; Torre di Pietra Vineyards; and Woodrose Winery. There is no additional cost for this event, but regular winery tasting fees still apply and vary by winery.27th Annual KISS Margarita Pour-Off
Saturday, September 19, 2 – 11 p.m., $22 at the door
Sunken Garden Theater
Enjoy live music while searching for San Antonio’s best margarita. A portion of the proceeds goes to KISS Kids Charities. Must be 21 or older to enter. More information is at http://kissrocks.com/event_guide/mpo_2009.html.Basic Wine 101
Tuesday, September 22, 6:30 – 9 p.m., $21 + $18 fee
Patriot Heights
5000 Fawn Meadows
Wine terms, tasting techniques, reading labels, how do I find what I like? Does it have to be expensive? What should I like? Why do they always smell the wine? This is a casual class to give you some tools to relax with wine and enjoy it as a ‘hobby’. Light food and informational handouts. Cecil Flentge, of SavorSA.com will lead discussion and answer your questions. Part of the Northside ISD Adult & Community Education. Registration and more information at http://tinyurl.com/Flentge.
“Positively Ageless” Cooking Class
Tuesday, September 22, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Cheryl Forgerg, R.D., Chef & Nutritionist for “The Biggest Loser”, has created recipes that have won the James Beard Award. She will discuss her 28-day plan for a younger-looking, slimmer and sexier self. She will detail items you should stock in your pantry and preparation of tasty and healthy meals. She will demonstrate a healthy menu suitable for holiday entertaining including Grilled Shrimp with Curried Tomato Dipping Sauce; Miniature Lebanese Kebabs with Tahini Yogurt Sauce; Candied Nuts; Zippy Hummus with Whole Wheat Pita Chips & Fresh Vegetables; Indian Olives with Citrus & Panch Puran; and Gingerbread Bites with Dried Cherries & Toasted Pecans.University of Wednesday…How to Make Fresh Pasta
Wednesday, September 23, 6 – 7 p.m., Free
Whole Foods Market – Quarry
255 E Basse Rd.
Learn how to make your own fresh pasta at home. For more information, call (210) 826-4676.“A Tasting of the Best” Wine Event
Wednesday, September 23, $60
Bin 555
555 W. Bitters Rd (in Artisan’s Alley)
Featuring Quintessa, Illumination, Faust and San Antonio’s first tasting of Ritual Pinot Noir and Cruz Andina Malbec. Randy Wooldrige of Huneeus Vintners will guide you thorough this premier tasting, introduce their new vintages and provide tips on distinguishing flavors. Limited seating; for reservations call(210) 496-0555.2009 Free Live Music Series at The County Line
Wednesdays, 7 – 10 p.m., Free, but donations taken
The County Line
10101 IH-10 West
An evening of great live music! All customers are asked to make a food or monetary donation to the San Antonio Food Bank. Over the past nine years, the event has raised 414,000 pounds of food. Upcoming performers are: September 23 Kyle Park; September 30 Eleven Hundred Springs; October 7 Zack Walther & The Cronkites; and October 14 Cory Morrow. Traditional, smoke-cooked Texas BBQ is available for purchase. For more information, call (210) 641-1998.“Our Big Fat Greek Wine Dinner”
Thursday, September 24, $40 all inclusive
Copa Wine Bar
19141 Stone Oak Pkwy
An evening of great wine, great food, possibly plate breaking! OPA! The meal will consists of Greek Orzo Salad, Souvlaki, and Moussaka. Wines will be paired to the courses. Call for reservations, (210) 495-2672.Taste of the Heights
Thursday, September 24, 7 – 10:30 p.m., $35 in advance or $40 at the door
Witte Museum
3801 Broadway
Forty restaurants will be providing food & beverages for this fundraiser including Tre Trattoria, Vela Wine Bar, Tong’s Thai, Sushi Zushi, Fleming’s Prime Steakhouse, Janies Pies, and Barbaresco. A full list is available here. Live music by Eric Gerber and Slim Richey & the Dream Lovers. Advance ticket sales are at select Alamo Heights area banks. For more information, see their website.29th Annual Medina Lake Cajun Festival
Saturday, September 26, 2009, 11:30 a.m. – 10 p.m.
Lakehills Civic Center
Lakehills, TX
Includes a gumbo cook-off. “If you would like to compete, the entry fee is $35, at least 15 gallons of gumbo, and the cooked rice to go with it. Call (830) 751-3130 to enter. There are two categories: professional and amateur.” Cuisine: “The Cajun Festival has built its reputation for featuring an incredible array of Cajun delicacies, authentically prepared, with strict attention to Cajun tradition and exacting recipes by volunteer cooks. No expense or effort is spared in the preparation.” Much more information is on the website: http://www.cajunfestival-medinalake.comNWWFF: Chefs & Cellars at the Culinary Institute of America SA
Sunday, September 27, 5 p.m., $300
The Pearl – Culinary Institute of America SA
Exclusive and amazing, the lap of luxury awaits you at this high-end elite event. Chefs entertain 12 guests each inside the Culinary Institute of America’s San Antonio location. Private cellar owners try to outdo one another with rare and fine wines being poured and discussed. 48 guests. 4 chefs. Rare & fine wines. http://nwwff.orgRobert Mondavi Wine Dinner
Monday, September 28, $99
Cypress Grille
170 S Main St # A
Boerne, TX
This private five course meal will be paired with five Robert Mondavi wines. Space is limited to 25 guests. For reservations, call (830) 248-1353.“Cocktail Party from the Pastry Queen” Cooking Class
Monday, September 28, 6:30 – 9 p.m., $55
Central Market Cooking School
4821 Broadway St.
Rebecca Rather, Cookbook Author & Chef / Owner of Fredericksburg’s Rather Sweet Bakery & Cafe, will share recipes including Savory Double Cheese Slice & Bake Cookies; Mary’s Crawfish Pies; Maple Pecan Butter Thins; Black & White Bars; and Cinnamon Crescents.GO TEXAN Restaurant Round-Up
September 28 – October 2
Various locations
Participating restaurants throughout the state will be offering special dishes and wines from the lone star state. For more information, see our upcoming article or the GO TEXAN website.South African Wines- A New Kind of Diamond
Tuesday, September 29, 6:30 – 9:30 p.m., $21 + $18 wine fee
Rock San Thai and Sushi Restaurant
5238 DeZavala Road
Great wines from different wine regions of The Republic of South Africa! Cecil Flentge, of SavorSA.com will present a fun evening of wine tasting. We will be offering samples of both white and red wines from South Africa. 350 years of wine making is some serious experience! Chef Rocky Niravong will prepare several dishes to pair with the wines. Part of the Northside ISD Adult & Community Education program. To register, go to http://tinyurl.com/nloepw
12th Annual Kerrville Wine Tasting
Tuesday, September 29, 6:30 – 9:30 p.m., $60
Bank of the Hills
1075 Junction Hwy
Kerrville, Texas
KLRN invites you to sample a medley of wines of the world, accompanied by hors d’oeuvres by Chefs at Large. The evening will have live music by Fiddle Chick and the Wild Turkeys and a silent auction. Tickets are available online at http://www.klrn.org/Wine/Kerrville.aspx. For more information, call (800) 627-8193.Petroni Vineyards Wine Dinner
Tuesday, September 29, 7:30 p.m., $90 plus tax & gratuity
Oloroso
1024 S Alamo St.
Multi-course wine pairing dinner with special guest Lorenzo Petroni, founder of North Beach Restaurant – one of San Francisco’s most famous Italian fine dining establishment – and owner of Petroni Vineyards, Sonoma Country. Chef Josh Cross of Oloroso will prepare a Tuscan-style menu paired with Petroni’s wines. Call (210) 223-3600 for reservations.“Easy Cooking for Hard Times” Cooking Class
Wednesday, September 30, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Cookbook author Clifford Wright will show simple meals that can almost always be prepared ahead with healthy vegetables and easy clean-up. The menu includes Turkey Meatball Casserole; Crab Meat & Shrimp Casserole; Baked Rigatoni with Sausages; Baked Fennel & Tomato Casserole; and Sicilian Rice Pudding.Grand Gusto
Wednesday, September 30, 6 – 9 p.m., $10 minimum donation
The Grill at Leon Springs
24116 IH-10 West
Complimentary hors d’oeuvres, door prizes, and live music. Proceeds benefit The American Parkinson Disease Association. Grand Gusto hostess is Shavonne Conroy who has appeared in Law and Order and Late Night with David Letterman. More information is at www.grandgusto.org.Benvenuto ad un Poco Gusto Dell’Italia – Cooking Class
Thursday, October 1, 6:30 – 9:30 p.m., $21 + $12 food fee
Plan to get your hands dirty as John Jay High School Culinary Arts students under the direction and guidance of Chef Timothy Kelly, help you make your own pasta. The evening will be full of excellent Italian cuisine and you’ll come away satisfied and enlightened. John Jay High School. Part of the Northside ISD Adult & Community Education program. To register, go to http://tinyurl.com/nloepwTexas Bluebonnet Wine Trail “Meet the Winemakers’ Dinner”
Friday, October 2, 6:30 p.m.
Messina Hof Winery and Resort
4545 Old Reliance Rd.
The dinner will start with Timbale Paccheri filled with Shiitake Mushroom Ricotta & Golden Tomato Sauce. A Baked Estate French Onion soup will follow, made with Texas Gruyere. The salad is Baby Bibb Lettuce with Creamy Texas Pecan Dressing. The entrée is Petite Filet Aux Poirve served with Roasted Tri-color potatoes and steamed asparagus. The meal will conclude with Tiramisu. For more information and reservations, call (800) 736-9463 ext. 234. http://www.messinahof.com“Dinner at Palazzo Peruzzi in Florence” Cooking Class
Friday, October 2, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Rolando Beramendi, Chef / Founder of Manicaretti, has collaborated with other well-known chefs in the new “Mediterranean” style of American cuisine. He will demonstrate Pinzimonio (Assorted Vegetable Crudités served with a Sampling of Olive Oils); Spaghetti Cacio e Pepe (Spaghetti with Cheese & Pepper); Risotto Verdissimo (Very Green Risotto); Involtini di Melanzane con Salsa di Agrumi (Baked Eggplant Rolls with Citrus Sauce); and Sbrisolona (Crumbly Almond Cake).Oktoberfest San Antonio
October 2 & 3, 9 & 10, 5 p.m. – midnight, $5 adults, $3 advance tickets & free admission (see below)
Beethoven Maennerchor’s Halle und Garten
422 Pereida St.
The Beethoven Maennerchor, one of the oldest German singing societies in Texas, hosts this taste of the Fatherland. Enjoy German foods and beverages with traditional entertainment. A full schedule is at their website/ over two weekends, Oct. 2-3 and 9-10. Food available for purchase includes bratwurst, Reuben sandwiches and potato pancakes. Free admission for club members, children, and active and retired military with ID.Fredericksburg Oktoberfest
Friday, Oct. 2, 6 p.m.-midnight, Saturday, Oct. 3, 10 a.m.-midnight, and Sunday Oct. 4, 11 a.m.-6 p.m.
Marktplatz, downtown Fredericksburg
www.oktoberfestinfbg.com
Fredericksburg will transform its downtown Marktplatz to its vision of Munich this weekend. Three covered stages will be set up providing German entertainment including The Tuba Meisters, Oma and the Oompahs, and Havlak-Batla Polka Time Band. Over 45 artisans will be selling a variety of art and collectibles and another tent will house fine art from Hill Country artists. German foods like kraut and strudel will be available as well as Mexican-American and Cajun dishes. Admission is $6 for adults and $1 for children ages 6-12. Children under 6 years will be admitted free. Two- and three-day passes are also available.Fifth Annual Texas Fall Fest & Wine Auction
October 2 – 4
Friday, 6:30 – 9 p.m. begins with a “Lakeside Sunset Stroll” at Lakeside Pavilion in downtown Marble Falls. The 3rd annual “Chef’s Taste-Off” will feature Pat Sharpe, Wes Marshall and Denman Moody judging dishes. Author and Chef Rebecca Rather and Terry Thompson-Anderson will be signing their latest cookbook. “Ninety Days in Texas Wine Country” by Rick Vanderpool will be available for sale and signing. The evening’s events are $40 per person. Saturday, October 3rd, 6:30 – 10:30 p.m. is the Celebrity Chef Dinner & Wine Auction at Spicewood Vineyards, which is priced at $95 per person. Sunday, October 4th, noon – 4 p.m. is Farm to Table & Wine Fair. The event is $15 per person and will be held at “Fare Grounds” of Fall Creek Vineyards in Tow, Texas. More information is at http://www.texasfallfest.com.Central Market’s ‘Found in Italy’ Italian Festival
October 2 – 4
Central Market
4821 Broadway St.
The buying team from Central Market returned from Italy and is showcasing the goods it found. Samples will be available throughout the store from 11 a.m. until 5 p.m. including sautéed butternut squash with ricotta salata, risottos, unfiltered Sicilian olive oils, Italian wines, tiramisu, our Italian breads made on site and, gelato. There will also be wine samples including Riondo Proseccos, Si Soave, and Nobilissimo Pinot Grigio. Sipa Rustica, unfiltered Sicilian Extra Virgin Olive Oil, will be available to sample and is exclusive to Central Market.October Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. The following are scheduled for October: 3rd- Chef de Cuisine Robbie Nowlin with The Lodge Restaurant; 10th- Chef Hinnerk Von Bargen, Instructor CIA San Antonio; 17th– Whole Foods; 24th- Chef/Owner Josh Cross with Oloroso; and 31st– Chef/Owner Mike Behrend with Green. No times are specified for the demonstrations, but the market’s general hours are 9 a.m. until 1 p.m. The market also features a changing chef’s table lunch menu by Chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.“CIA Favorites” Cooking Class
Saturday, October 3, 9:30 a.m. – 2:30 p.m., $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
Sample some of the CIA’s all-time favorite recipes in this class, which features dishes straight from the pages of their cookbook including savory starters, hearty entrées, and decadent desserts. Through chef demonstrations and kitchen production, you’ll learn a variety of cooking skills and helpful tips and discuss basic cooking methods, ingredient selection, and plating techniques. Prepare to take a deeper look into the fundamentals of cooking as you taste some the most popular creations. Participants will receive a CIA logo apron and a copy of The Culinary Institute of America Cookbook to take home.“The Grape Adventure or… How Wine is Made” Wine Class
Saturday, October 3, 10:30 a.m. – 1:30 p.m., $30
Dry Comal Creek Vineyards
1741 Herbelin Road, New Braunfels, TX 78132
Winemaking can be a complicated business, with all of the modern science and technology involved. Learn how grapes are planted, harvested, and made into that luscious juice we call wine! Besides enduring wonderful personalities and receiving a nifty Winery U! diploma at the end of class, each participant will get to taste wine, receive printed course materials, additional informational materials, and maybe even a surprise or two? Pre-registration is required & limited to the first 30 people. Cancellation and refund policy is posted on their website. Discounts for purchasing series of classes.“Duck Delights from Zocca Cuisine d’Italia” Cooking Class
Monday, October 5, 6:30 – 9 p.m., $50
Central Market Cooking School
4821 Broadway St.
Chip McMullin, Executive Chef and Jeff Wiley, Chef de Cuisine will show off some specialties from their Riverwalk restaurant including Arancini (Crispy Bites of Saffron Risotto); Arugula Salad with Lemon Poached Fennel, Pistaschios & Black Olive Citronette; and Olive-Crusted Ahi Tuna, Confit of Vegetable Ragoût & Capocollo Jus.“Versatility of Kale” Cooking Class
Tuesday, October 6, 6 p.m., $10 donation
Whole Foods Market – Quarry
255 E Basse Rd.
Chefs Mike and CeCe of Green Restaurant will teach many ways to prepare this healthful green. Proceeds go to The School Lunch Revolution.Red, White & Italian – Wine & Food Class
Tuesday, October 6, 6:30 – 9:30 p.m., $21 + 18 food fee
Gianni’s Italian Cuisine
2602 N. Loop 1604 West
Italy has made great wine for thousands of years. But it seems we only know Chianti and Pinot Grigio! In this class Cecil Flentge, of SavorSA.com, will take you thrugh a tasting of other red and white Italian wines and pair them with the outstanding dishes at Gianni’s. Part of the Northside ISD Adult & Community Education program. To register, go to http://tinyurl.com/nloepwReal Ale Beer Dinner
Tuesday, October 6, 6 p.m., $45 plus tax & gratuity
Brasserie Pavil
1818 N. Loop 1604 West (at Huebner)
Celebrate Oktoberfest with a five course meal paired with beers. Real Ale owner & founder Brad Farbstein will be in attendence. At the reception, you will be offered Artichoke – Gruyere Dip with house made Salt & Vinegar Chips and Honey – Ginger Chicken Lollipops, paired with Real Ale Oktoberfest. The first course is Homemade Smoked Salmon and Beef Carpaccio with Toasted Pepitos, Arugula,Lemon Aioli and Pink Peppercorn Dust, served with Real Ale Fireman’s #4 – Blonde Ale. The next course is Macaroni and Cheese with Duck Confit and Sun Dried Cranberries, matched with Real Ale Rio Blanco Pale Ale. The third course is Fresh Steamed Littleneck Clams in White Wine with Frits, paired with Real Ale Full Moon Rye Pale Ale. The following course is Braised Lamb Shank and White Beans with Spanish Chorizo, Roasted Pumpkin and Harrisa with Real Ale Brewhouse Brown Ale. The fifth course is Warm Banana Crepe Flambé over Vanilla Ice Cream, Toasted Chopped Pistachios with Chantilly Whipped Cream, served with Real Ale Sisyphus Barley Wine. For reservations, call (210) 479-5000.German-Inspired, Bi-Annual Fund Raiser
Wednesday, October 7, 11 a.m.-2 p.m.
Community United Church of Christ
4443 Hunnicut Drive (corner of I-10 and U.S. 90 and W.W. White Road)
The church will be serving a German-style meal including traditional sausage, potato salad, green beans, sauerkraut, applesauce, and desserts, for $7. Proceeds from this year’s event, its 75th anniversary, will go to their mission projects. The meal is either all-you-can-eat or available as one plate for takeaway. www.gocommunityucc.orgCelebrate Fall with Alamosa Wine Cellars
Friday, October 9, 7:30 p.m. reception, dinner to follow, $55 plus tax & gratuity
The Palmer Course Clubhouse
17865 Babock Road (across from Crown Ridge)
Alamosa Proprietor and Winemaker Jim Johnson will share his experiences making Texan wines. Westin’s Executive Chef John Armstrong has crafted a menu to match the selected wines. The meal includes: artisanal breads, cheeses & dried fruits; Pecan Smoked Brisket of Buffalo with Pumpkin Seed Cowboy Candy Toast, Crispy Spiced Sweet Potato, Gonzales Wild Mushrooms, Panhandle Pumpkin Gnocchi, and Mustard Oil; Canella Dusted Amber Agave Glazed Apricot, Coriander Axis Venison with Fall Mini Greens; Texas Redfish with Truffle Infused Creamed Bi-colored Corn; and Caramelized Pears with Pear Chantilly Cream, Light Almond Biscuit. Wines include: 2008 Viognier Texas High Valley Block, Cherokee Creek Vineyard; 2006 Palette; 2004 Texacaia; 2004 El Guapo; and 2002 Texas Port. More information on the wines is at www.alamosawinecellars.com. Please call (210) 558-2253 for tickets or visit www.westinlacantera.com.23rd Annual Gruene Music and Wine Festival
October 9 – 11
Gruene Hall
1281 Gruene Rd.
Events include “Rockin’ with Texas Wine & Food”, “Texas Tastings & Tunes” with samples over 40 wine and food producers, and “Texas-Style Music Festival” with beer tastings. Proceeds benefit the United Way of Comal County. http://www.gruenemusicandwinefest.orgLeon Springs Family Green Fest
Saturday, October 10
Leon Springs Farmer Market (Located at the Leon Springs Baptist Church, 24133 Boerne Stage Road behind the HEB)
The Festival’s ‘green’ theme will center on the promotion of healthier lifestyles – both for people and the planet. A variety of profit, non-profit, and government-based vendors will showcase a range of products, from Vegan foods to state-of-the-art solar energy options.Becoming More Wine Savvy – Tasting Class
Saturday, October 10, 2 – 4:30 p.m., $25
Soleil Bistro & Wine Bar
14415 Blanco Road (at Cadillac Drive intersection)
This fun seminar will give you tips to better appreciate wine. Discuss and taste wines while learning wine terms, tasting techniques, wine label reading and selection of wine for dinner! This is a casual class to give you some tools to relax with wine and enjoy it as a “hobby”. Informational handouts and Soleil will have all the wines sampled for sale at a low retail cost. No food included. Cecil Flentge, of Grapes and Groceries, will lead the discussion and answer your questions during this trip into the world of Fermented Grape Juice. Make reservations at http://www.soleilbistro.net/index.php or (210) 408-2670.
Wine 101 – California’s Sonoma Country – Tasting Class
Saturday, October 10, 4 – 5:30 p.m., $20 plus tax & gratuity
Copa Wine Bar
19141 Stone Oak Pkwy
Learn more about this wine region. Wines will be accompanied with cheese pairing. For reservations, call (210) 495-2672.The 33rd Annual Taste of San Antonio Showcase Dinner
Tuesday, October 13, 6 – 9 p.m.
The showcase dinner at Pearl Stable features Chef Kent Rathbun, Dallas restaurateur and Iron Chef competitor. His restaurants include Abacus, Jasper’s, and Rathbun’s Blue Plate Kitchen. To purchase individual and group tickets, call (210) 734-7663. http://www.tasteofsanantonio.comThe Wines of Ceretto
Tuesday, October 13, 6:30 p.m., $65 plus tax & 18% gratuity
Tre Trattoria
4003 Broadway
Winemaker Federico Ceretto will be in attendance at this five course dinner. At reception, you will be greated with Chef Jason Dady’s Seasonal Hors’ de Oeuvres, served with 2007 Ceretto Arneis Blange. The first course is Pear Salad with House Smoked Bacon Lardons, Smoked Trout, Walnuts and Arugula, paired with 2007 Ceretto Arneis Blange. The next course is House Made Porchetta de Testa with Wild Mushrooms, Cranberry Bean Puree and Mustard Jus, matched with 2004 Ceretto Monsordo Rosso. The third course is Slow Roasted Leg of Lamb with “Eggplant Ravioli”, Lamb Ragu, Golden Raisins and Pine Nuts, paired with 2004 Ceretto Barbaresco Asij. The next course is Grilled Tuscan Ribeye with Veal Liver Risotto, Red Wine Jus and Blue Cheese, matched with 2004 Ceretto Barolo Zonchera. The dessert is Lemon Parfait with “Biscotti” and Fresh Berries, paired with Ceretto Moscato d’ Asti. For more information & reservations, call (210) 805-0333.Twitter Tuesday
Tuesday, October 13, 6 – 8 p.m.
Brasserie Pavil
1818 N. Loop 1604 West (at Huebner)
Complimentary appetizers and happy hour specials all night. Oasis Spa will provide complimentary spa treatments and music will be by @Alessio. In addition, there will be complimentary beer samplings and various drawings including the grand prize, a live cooking demo in the kitchen for 10 people that very night. Reserve your spot at http://twtvite.com/4pik4d.Fall Prix Fixe Menu
October 13 – 15, $30
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
Enjoy this three course meal of The Lodge’s signature dishes. For the appetizer course, choose from a Seared Diver Sea Scallop or Grilled Texas Bobwhite Quail. The main course is your choice between Fresh Pan Seared Atlantic Salmon or Cast Iron Seared Petite Beef Tenderloin Filet. The dessert course is your choice of Souffle Inspired Nutella Chocolate Cake or House Made Mascarpone Sherbet with Macerated Strawberries. For reservations, call (210) 349-8466.Wines & Cheese of the World
Wednesday, October 14, 6:30 – 9:30 p.m., $33 + $18 fee
Republic House Restaurant
12333 West Ave
If you want to know what cheese & wine to have at your holiday party, SavorSA’s Cecil Flentge will show you how to match wines & cheeses from many countries. Sampling cheeses and a list of wines will be available. This class is part of the NEISD Community Education Classes. Register online at www.communityed.neisd.net.University of Wednesday… Fall in to Beer 101
Wednesday, October 14, 6 – 7 p.m., Free
Whole Foods Market – Quarry
255 E Basse Rd.
Sample beer and learn how it is made. Sign up at the Guest Services Desk or call (210) 826-4676. Classes are held in the Community Classroom.San Antonio University Health System- Pediatrics Benefit
Thursday, October 15, 5 – 11 p.m., $20 donation
COCO Chocolate Lounge & Bistro
18402 US 281 N, Suite 114
Make a difference in a child’s life! Enjoy one drink, free appetizers, and chocolate fountain for your contribution. A minimum of 50% of door contributions will benefit the hospital. Reserve your spot by emailing lebourgf@earthlink.net.La Dolce Vita Food & Wine Festival
Thursday, October 15, 6 – 9 p.m., $100
Austin Museum of Art
The 20th anniversary of this festival, inspired by Fellini’s “La Dolce Vita” will have you explore a night of culinary decadence with more than 50 of Austin’s prestigious chefs preparing fine food and great wine by Twin Liquors and Texas wineries. A Cigar and Scotch Lounge VIP add-on is also available. Live music and more. For tickets and more information, see www.amoa.org/LaDolceVita or call (512) 495-9224, ext. 223.Creole Sunday Brunch – Cooking Class
Thursday, October 15, 6:30 – 9 p.m., $55
Central Market Cooking School
4821 Broadway St.
Lou Lambert, Owner / Executive Chef of Lambert’s in Austin & Ft. Forth, will be demonstrating some of the current Sunday brunch favorites at his restaurants: Citrus Scones with Orange Honey Butter; Fried Green Tomatoes with Blue Crab Rémoulade & Tomato Vinaigrette; Smoked Salmon Benedict with Dill Hollandaise; Barbecued Shrimp & Green Chile Grits Soufflé; and Red Velvet Cake with Mascarpone Icing.Greek FUNstival
October 16, 6 – 11 p.m.; October 17, noon – 11 p.m.; October 18, noon – 7 p.m., $3 admission ages 12 and up
Grounds of St. Sophia Greek Orthodox Church
2504 N. St. Mary’s
A celebration of Greek culture through music, dance, wine, and food. Greek gift items are available in the “Plaka” (Town Square) as are tours of the historic St. Sophia Greek Orthodox Church (1926) with Greek Orthodox religious icons. For more information, see http://www.stsophia.tx.goarch.org/funstival/index.htm.San Antonio Herb Market
Saturday, October 17, 9 a.m. – 5 p.m., free
Pearl- East Parking Lot of Full Goods building
200 East Grayson St.
The 2009 location of the market is at the Pearl, not Aggie Park where it has been for many years. Don’t miss this great opportunity to replenish your herb garden! It is being held concurrent with the Pearl Farmers Market. Some featured events include Chef Michel demonstrating Shrimp with Bay (11:30 a.m.) and Mark Bluementhal “Herbs: Pathways to Health” (1:30 p.m.). More information is available at their website: http://www.sanantonioherbmarket.org/An Evening with Rembrandt
Saturday, October 17, $125
Little Gretel
518 River Road (Hwy. 46)
Boerne, Texas
Admission includes viewing etchings of Rembrandt Harmenszoon van Rijn, five-course gourmet dinner with a glass of Champagne, period music, and a gift. For reservations, call (830) 331-1368. More information is at www.littlegretel.com.Cuban Pig Roast
Saturday, October 17, 6 – 10 p.m., $35
Rain Lily Farm
914 Shady Ln
Austin, TX 78702
A traditional Cuban Pig Roast featuring a Full Quiver hog marinated in local citrus, garlic & herb mojo and fresh seasonal sides from the farm. BYOB. Reservations required, please email info@farmhousedelivery.com or call (512) 529-8569.SA Current Alefest 2009
Saturday, October 17, $35 regular admission ($25 for advance ticket), $50 VIP admission ($45 for advance ticket)
Hemisfair Park
200 S. Alamo St.
Doors open at noon for VIPS, 1 p.m. for all others.
Enjoy your choice of more than 100 beers from the leading Texas brands to a full range of premium beers. There will be live music by The Spazmatics. Must be 21+ to enter. To purchase tickets, call (210) 227-0044. More information is at http://www.currentalefest.com/.Le Midi Grand Opening
Sunday, October 18, 6 – 9 p.m.
Le Midi
301 East Houston St.
San Antonio, TX 78205
The downtown Provencale restaurant by the owner’s of Soleil will officially open. Lunch service will start the following day. For more information, call (210) 858-7388.“Fisher Winery Dinner”
Monday, October 19, $75 plus tax & 20% gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
At this wine dinner hosted by Scotti Stark, you will be greeted with a selection of seasonal hor d’oeuvres and the 2008 Fisher Rosé. The five course dinner includes: Pan Seared Diver Scallop with Summer “Palate” and Goat Cheese Butter Beurre Blanc (with 2006 Fisher Mountain Estate Vineyard Chardonnay); Parsnip Agnolotti with Oxtail Ragu (with 2005 Fisher Cameron Red Wine & 2005 Fisher Mountain Estate Vineyard Cabernet Sauvignon); “Deconstructed Shish Kebab” (with 2006 Fisher UNITY Cabernet); Sous Vide “Rack of Lamb” with Summer Fricassee, New Crop Potato and Minted Natural Jus (with 2005 Coach Insignia Cabernet Sauvignon); and “Cheese, Crackers and Chocolate” (with 2006 Hidden Terrace Syrah). For reservations, call (210) 349-8466.Wild, Wild, Witte – 39th Annual Game Dinner
Monday, October 19, 6 – 10:30 p.m.
Witte Museum
3801 Broadway
For more information, please call Tisha Cortines at (210) 357-1922 or tishacortines@wittemuseum.org.Sweet & Savory Italian Baking – Cooking Class
Monday, October 19, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Nick Malgieri, a famed Italian baker, will demonstrate the following: Focaccia con le Patate (Crisp Focaccia with a Thin Potato & Gruyere Topping); Torta di Zucchine alla Genovese (Cheese & Herb-Scented Zucchini Pie from Genoa); Torta di Nocciole alla Veronese (Marsala-Scented Hazelnut Cake from Verona); Zuccotto alla Ricotta (Dome Cake filled with Ricotta Mousse dotted with Chocolate & Pistachios); Torta di Mandorle e Amarene (light tart with almond & sour cherry filling); and Biscotti Toscani.Vegetarian Cooking Class
Tuesday, October 20, 6 – 7 p.m., $10
Whole Foods Market – Quarry, Community Classroom
255 E Basse Rd.
Mike Behrend, Chef and Owner of Green Vegetarian Restaurant, will share some of his recipes. Sign up at our Guest Services Desk or call (210)826-4676.“A Taste of Napa” Wine Dinner
Tuesday, October 20, 6:30 p.m., $50
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
An five course dinner of Napa Valley wines and food pairings. For reservations, call (210) 349-8466Wines and Cheese of the World
Tuesday, October 20, 6:30 – 9:30 p.m., $21 + $18 food fee
Homewood Residence at Castle Hills
1207 Jackson-Keller
In this class, cheeses from different countries will be matched with wines from many countries. Cecil Flentge, of SavorSA.com, will lead you through the pairings and answer your food and wine questions. Learn how the cheeses differ, how the wines differ and how they can ‘go together’! If you want to know what cheese-wine to have on your holiday list, come to class and find out! Part of the Northside ISD Adult & Community Education program. To register, go to http://tinyurl.com/nloepwWine Tasting
Tuesday, October 20, 7 p.m., $20
Scenic Loop Cafe
25615 Boerne Stage Rd.
Frank Batchelor will showcase five wines while the restaurant’s chefs pair appetizers with them. For reservations, contact (210) 687-1818 or lori@scenicloopcafe.com.2009 Express-News Book & Author Luncheon
Wednesday, October 21, $80 each or $800 for a table of 10 people
Marriott Rivercenter Hotel
889 East Market Street
Autograph sessions begin at 10 a.m.; the program starts at 11:30 a.m. Six authors will each speak about their books for 10 minutes. One of the authors featured is IACP award-winning cookbook author Rebecca Rather who is co-authoring a new book, Pastry Queen Parties, to be released in September. For more information, call (210) 450-1152.Peachy Canyon Wine Dinner
Wednesday, October 21, 6:30 p.m., $55
Bin 555 (in Artisan’s Alley)
555 West Bitters
The five course dinner will feature wines from Peachy Canyon, a small winery in Paso Robles on the central coast of California. The first course is Olive Oil Poached Halibut with Macadamia Nuts, Mint and “Carbonated” Grapes, served with 2008 Viognier. The next course is Braised Pork Belly Pizza with Brie – White Pepper Cream Garnished with Estate Basil, served family style, paired with 2006 Incredible Red. The third course is Sage-Smoked Texas Bobwhite Quail with Serrano Ham, Sweet Corn and Charred Onion, matched with 2006 Cirque du Vin. The fourth course is “Crispy” Lamb Shank with Vanilla Infused Butternut Puree, Watercress and Sour Cherry Lamb Jus, served with 2004 Petit Sirah. For dessert, they are offering Nutella and Dark Chocolate Torte with Blackberry “Mousse,” Hazelnut Crumble and Fennel Seed Nougatine, served with 2006 Especial Zinfandel. For reservations, call (210) 496-0555.Texas Wines – So Are They Any Good? – Tasting Class
Wednesday, October 21, 6:30 – 9:30 p.m., $21 + $18 wine fee
Patriot Heights
5000 Fawn Meadows
This is the most frequently asked question to SavorSA’s Cecil Flentge who says that the answers have changed over the years. Join him for a tasting of red & white Texas wines so you can have the answer too! Snacks and printed wine list. Part of the Northside ISD Adult & Community Education program. To register, go to http://tinyurl.com/nloepwFirst Annual Slow Food Austin Fundraiser
Wednesday, October 21, 6:30 – 8:30 p.m., $50 ($40 Slow Food members)
Barr Mansion
10463 Sprinkle Road
Austin, TX 78754
Cathy Strange, Global Cheese Buyer for Whole Foods Market, will lead an educational presentation and tasting of raw-milk Presidia cheeses complemented by local honey from Round Rock Honey and a sampling of the hand-crafted beers of Austin’s (512) Brewing Company. Owner and brewer Kevin Brand will also speak. In addition, you will also enjoy an evening of live music, mingling and a silent auction featuring goods and services from local businesses who share the Slow Food philosophy. Get your tickets in advance at www.slowfoodaustin.org to ensure a seat at the table in the beautiful Barr Mansion setting.Cooking Class
Wednesday, October 21, 7 – 9 p.m., $50
La Focaccia Italian Grill
800 S. Alamo (at Presa)
The evening’s cooking demonstration and menu include Pea Soup, “Versatility of Pizza Dough” (Focaccia Bread, Pizza, and Calzoni), and Spinach Raspberry Salad. The price includes the demonstration, recipes, focaccia bread, and a multi-course sampling dinner with wine. For reservations, call (210) 223-5353.7th Annual Film & Food Party
Wednesday, October 21, 7 – 10 p.m., $85 / $70 for AFF Members
Driskill Hotel
604 Brazos
Austin, TX
An evening of cocktails and cuisine created some of Central Texas’ most notable restaurants including The Belmont, Carmelo’s Ristorante, Driskill Grill, Eddie V’s Edgewater Grille, and Garridos. There will also be silent and live auctions. All proceeds from the ticket sales and event auctions benefit AFF’s Young Filmmakers Program. For more information, see http://www.austinfilmfestival.com/new/film_food.Willkommen Zu Einem Wenig Geschmack von Deutschland – Cooking Class
Thursday, October 22, 6:30 – 9:30 p.m., $21 + $12 food fee
Chef Timothy Kelly and his Culinary Arts students will be guiding you through some of the national dishes of Germany. You will learn to prepare the popular Schnitzel and make Sauerkraut from scratch. Other regional dishes passed down by generations and adapted to modern kitchens will give you a glimpse of what today’s population eats. John Jay High School. Part of the Northside ISD Adult & Community Education program. To register, go to http://tinyurl.com/nloepwEuropean Grand Tour Wine Dinner
Friday, October 23, 6:30 p.m., $55 plus tax and gratuity
Fleming’s Prime Steakhouse & Wine Bar
255 East Basse Rd. (in the Quarry)
Be transported on a flight of culinary fancy to the grand and glamorous cities of Europe. Start at “Castles in Spain”: Passed Hors d’oeuvres, Herb Roasted Scallop Risotto Cake with Gazpacho Salsa, paired with Segura-Viudas, Brut Cava Aria Estate NV. Journey to “Villages of Tuscany” with Panzanella Salad on Arugula, served with a Trio of Bruschetta, with Maso Canali, Pinot Grigio Trentino Italy, 2007. Travel to “Paris by Night”: Bistro Steak with Cabernet Butter Sauce, Truffle Pomme Frites and Ratatouille Lasagna, paired with Château Sénéjac, Haut-Médoc France, 2006. End the evening at “The Austrian Alps” with Raspberry Linzer Torte, coffee, and tea.Joe’s Sausage & Peppers – Italian Style
Saturday, October 24, 11 a.m. – 4 p.m.
Joe Saglimbeni Fine Wines & Spirits
638 W. Rhapsody
New York style tailgate eats and complimentary wine tastings. Donations accepted for the San Antonio Food Bank. For more information, call (210) 349-5149.Fredericksburg Food & Wine Fest
Saturday, October 24, noon – 7 p.m.
$20 Adults • $5 under 21 • Under 12 free
Downtown Fredericksburg, Texas, on Marktplatz (100 block of West Main Street).
Taste Texas – Guest Chefs, 25 wineries, 50 specialty booths, 100 different wines, all in one day! The Fredericksburg Food and Wine Fest will be in its 19th year in 2009. It is a full-course celebration of Texas food, wine, music, specialty booths, food court, and fun for all. http://www.fbgfoodandwinefest.com/Oktoberfest Austin
Saturday, October 24, noon – 10 p.m., free admission with donation to food bank
Waterloo Park, Austin
Though not a true traditional celebration, this event will feature a microbrew beer garden and live music by bands including Brave Combo and Nakia and his Southern Cousins. Free admission with the donation of two cans of food to the Capital Area Food Bank. www.oktoberfestaustin.com5th Anniversary of Independence Brewing Company
Saturday, October 24, 4 – 9 p.m., Free
Independence Brewing Company
3913 Todd Lane #607
Austin, TX 78744
Free wristband for three samples, plus one ticket for a sample of Convict Hill Oatmeal Stout or Jasperilla Old Ale. Live music. Food by Mangia Pizza is available for purchase including vegetarian and “carnivore” options. Beers available include 5th Anniversary Beer, Jasperilla Old Ale 2008, Jasperilla Old Ale 2008 aged on light oak, Jasperilla Old Ale 2008 aged on toasted oak, Convict Hill Oatmeal Stout, Austin Amber, Bootlegger Brown Ale, Freestyle Wheat, and Independence Pale Ale. Anniversary glasses available for $10. Collapsible chairs, bottled water, and snacks are welcome. Photo ID is required. Do not bring outside glassware or any other alcoholic beverages. Cash only. More information is at http://tinyurl.com/indbrew.Dungeness Crab Dinner at Dry Comal Creek
Saturday, October 24, 6:30 p.m., $85 per person / $160 per couple
Dry Comal Creek Vineyards
A dinner of fresh Dungeness crab overnighted from the Northwest, paired with the vineyard’s wine. Mallots will be provided for you to crack open your crab. The first course is Poblano Bisque with Tortilla Threads, Avocado & Queso Cheese, paired with your choice of 2008 Demi-Sweet French Colombard or 2007 Unoaked Cabernet Sauvignon. The next course is Classic Caesar Salad with Firecrackers and Sourdough Bread served with Normandy Butter, matched with your choice of 2008 Sauvignon Blanc or 2008 Cabernet Sauvignon. The main course is Dungeness Crab & Lemon Butter, Grilled Corn with Lavender Butter, paired with 2008 Bone Dry French Colombard. Trio of Handmade Truffles (Raspberry, Coffee & Honey) served with your choice of Comal Red IX or 2007 Orange Muscat. There will be 1096 Port, Dark Roast Coffee, and Cigars on the Patio. Live music will be by Brenda Varné. Only sixty seats are available; make your reservations at their website.Slow Food Feast in the Field
Saturday, October 24, 7 – 11 p.m., $100 donation
Green Gate Farms
Austin, TX
The third annual Austin Discovery School / Slow Food Feast in the Field fundraiser is a multi-course gourmet dinner prepared by Chef Jesse Bloom of Ecstatic Cuisine using fresh local vegetables and meats from Green Gate Farms, and served in the field under the stars. Proceeds will benefit the Austin Discovery School– a local elementary school that teaches children to become junior master gardeners using an outdoor curriculum. Sponsored by Slow Food Austin. Tickets & more information is at http://slowfoodaustin.org/.Sunday Morning Jazz Brunch
Sunday, October 25, 10 a.m. – 1 p.m., $39
Hyatt Regency Hill Country Resort
9800 Hyatt Resort Drive
San Antonio, Texas, 78251
Join Hyatt Regency Hill Country Resort and Spa and KQXT-FM to celebrate the 20th anniversary of the Sunday Morning Jazz with David Munoz with a delicious brunch and live performances by Slim Man and San Antonio’s own Joe Posada. For reservations, call (210) 767-7999.Green Corn Project’s 11th Annual Autumn Celebration
Sunday, October 25, 12 – 4 p.m., $35 pre-event, $40 at the door, children under 12 years admitted free.
Boggy Creek Farm
3414 Lyons Rd.
Austin, TX
Over twenty top Austin restaurants will create signature dishes for you to savor. Watch chef demonstrations on the back porch of this 1840s historic farmhouse (food samples and recipes provided, of course!) and enjoy live music on the front porch provided by local artists. Bid on silent auction goods and services from top Austin businesses. To purchase tickets, go to greencornproject.org/gc/fundraiser.2nd Annual Green Block Party
Sunday, October 25, 4 p.m.
Green Vegetarian Cuisine & Coffee
1017 N. Flores
The event will include live music, free food, face painting, and a farmers market. A new menu from the restaurant will be launched, but comfort food items will remain. Donations of canned goods to go to “food not bombs” and other proceeds to go to Primarily Primates.“A Study in Sous Vide” Sunday Dinner
Sunday, October 25, 7 p.m., $45
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
French for “under vacuum”, sous vide is a method for cooking that is intended to maintain the integrity of ingredients by heated them for an extended period of time at relative low temperatures. This five course dinner will have each course prepared with this technique. The first course is Sous-Vide Maine Lobster Tail with Butternut Squash, Roasted Cauliflower, Black Garlic Coulis and Vanilla Potato “Maxim”. The next offering is Sous-Vide Baby Beet Salad with Organic Arugula, Red Radish, Goat Cheese “Mousse” and Garlic Chips. The third course is “The Whole Rabbit”. The next course is Sous-Vide Beef Tenderloin with Bone Marrow-Yukon Gold Agnolotti, Globe Carrots, Turnips and Sauce “Bordelaise”. Guatemalan Coffee Pots Du Crème with Hazlenut “Crunch” completes the meal. For reservations, call (210) 349-8466.One Year Anniversary Celebration of Chama Gaúcha
Chama Gaucha Brazilian Steakhouse
18318 Sonterra Place
October 25 – 30
To celebrate this milestone, the all-you-care-to-eat dinner will be reduced to $28, to commemorate its opening on the 28th. In addition, there will be $3 capirinhas and more. For more information, call (210) 564-9400. www.chamagaucha.comDinner at Mac & Ernie’s Roadside Eatery – Cooking Class
Monday, October 26, 6:30 – 9 p.m., $55
Central Market Cooking School
4821 Broadway St.
Naylene Dillingham-Stolzer, Chef / Owner of this Tarpley restaurant, will demonstrate some of her innovative country gourmet cooking: Ancho Chile-Honey Basted Quail; Grilled Salmon with Arugula Sauce; Orzo Salad; Lamb Kebabs with Yogurt-Tahini-Mint Sauce; Mac & Ernie’s Salad; and Naylene’s Mother’s Red Velvet Cake.Teacher Appreciation
October 25 – 27, $27 + tax & 18% gratuity
The Melting Pot
A four course dinner including your choices of cheese fondue, salad, entrée (Teriyaki Sirloin, Breast of Chicken, White Shrimp and Spinach Artichoke Ravioli), and chocolate fondue. Drink specials available. More details at http://tinyurl.com/ykyg3wf.Mondavi Wine Dinner
October 26 – 28, 7 p.m., $60 plus tax & gratuity
Frederick’s Restaurant
7701 Broadway, Suite 20
Chef De Cuisine Michel Costa has crafted this four course meal, which begins with Jumbo Sea Scallops Sauteed over a bed of Domestic Mushrooms with Butter, paired with Robert Mondavi “Private Select” Fume Blanc. The second course is Fresh Dover Sole Filet Rolled with Jumbo Crab and Spinach with Red Bell Pepper Sauce and Cervil, served with Robert Mondavi Carneros Pinot Noir. The next course is Small Veal Tender with Chanterelles Ragu Port Sauce, matched with Robert Mondavi “Private Select” Cabernet Sauvignon. The dessert is Poached Pear with Chocolate Sauce over Biscuit Cardanone, paired with Robert Mondavi Moscato di Oro. Dietary needs can be met. Reservations are necessary; call (210) 828-9050.Grand Gusto: S.G. Komen Breast Cancer Foundation Benefit
Tuesday, October 27, 6 – 9 p.m., $15 minimum donation
COCO Chocolate Lounge and Bistro
18402 US 281 N, Suite 114
For your donation, you will receive complimentary hors d’oeuvres and one cocktail. There will be door prizes and live music. Shavonne Conroy will be hostess. www.grandgusto.org“How to Make Gnocchi Like an Italian Grandmother” – Cooking Class
Tuesday, October 27, 6:30 – 8:30 p.m., $27 + $10 fee
Karen Newton will teach you how to make gnocchi from scratch paired with gorgonzola sauce, salad, and dessert. This class is part of the NEISD Community Education Classes. Register online at www.communityed.neisd.net.Great Wine in South America
Tuesday, October 27, 6:30 – 8:30 p.m., $21 + $18 fee
Rock San Thai and Sushi Restaurant
5238 DeZavala Road.
Argentina and Chile have been winning awards for years now We know that they make some great Cabernets and Chardonnays, but now they are doing so much more! This class will showcase some of the less-known wines from these countries. Cecil Flentge, of SavorSA.com will share some lovely wines as Chef Rocky Niravong presents outstanding dishes to match them. Part of the Northside ISD Adult & Community Education. Registration and more information at http://tinyurl.com/Flentge.Tastes of the Hood
Wednesday, October 28, 5 – 7 p.m., $25
Azuca Nuevo Latino Restaurant
713 S. Alamo
This Bonham fundraiser from the Friends of Bonham Academy and Azuca Nuevo Latino features Latin drink samplers with mojito making demonstrations, and chef’s choice special appetizers. For reservations, contact Momo Brown at momo4design@yahoo.com or buy tickets online at http://www.friendsofbonham.org/azuca.htm.“Girls Night Out! Celebrating Texas Wine Month and Breast Cancer Awareness”
Thursday, October 29, 5:30 – 9 p.m., $25 inclusive
Dry Comal Creek Vineyards
1741 Herbelin Road
New Braunfels, TX
The vineyard is sponsoring its first GNO in honor of mothers, sisters, aunts, cousins, and friends that have been touched by breast cancer. Enjoy one free glass of non-reserve wine in an engraved glass for you to take home. Well-Seasoned Catering will offer food and there will be prize drawing, bottle & glass wine discounts, and opportunities for early holiday shopping. $5 from each ticket sold goes to The Breast Cancer Site to fund mammograms. More information is at http://tinyurl.com/yjspwon.Jingu House, Japanese Tea Garden Fund-raiser
Thursday, October 29, 7 p.m., $40 for one person $75 for two people
Water Street Oyster Bar
7500 Broadway
Enjoy a seafood buffet and cash bar while learning about the progress of the Jingu House at the Japanese Tea Garden, which will be reopened as the Bamboo Tea Room. Tickets can be purchased online at http://www.saparksfoundation.org/proceeds_benefit.html.Wine & Dine Dinner
Thursday, October 29, 7 p.m., $40 inclusive
Copa Wine Bar
19141 Stone Oak Pkwy
Enjoy four courses inspired by New Orleans, paired with wines. The first course is Barbecue Shrimp, paired with Chateau de Sancerre. The next course is Boudin Balls served with Red Bicyclette Rose. The main course is Crawfish Etouffée, matched with Moillard Les Violettes Cotes du Rhone. Dessert is Tableside Bananas Foster with a glass of Toad Hollow Risque. For reservations, call (210) 495-2672.“Soup’s On” – Cooking Class
Friday, October 30, 6:30 – 9 p.m., $65
Central Market Cooking School
4821 Broadway St.
Meredith Deeds, award winning cookbook author, will teach you: Tom Kha Gai (Thai Chicken, Coconut & Lemongrass Soup); Black Bean, Butternut Squash & Poblano Chile Soup; Cast-Iron Jalapeño Cornbread; Roasted Tomato & Pesto Soup; Steakhouse Steak & Potato Soup; Herbed Popovers; and Orange-Muscat Dessert Soup with Mascarpone Cream.Wild, Wild West Murder Mystery Dinner
Friday, October 30, 7 p.m., $95
Antlers Lodge, The Hyatt Regency Hill Country Resort and Spa
9800 Hyatt Resort Dr
San Antonio, TX 78251
Dallas-based Lagniappe Productions sets up this late 1800’s Texan mystery where laughs fly like bullets and hilarity is the law of the land. Included in the 90 minute show is a three-course dinner with choice of entrée. Room packages are available. Reservations are required; please call (210) 520-4001. hillcountry.hyatt.comHalloween Murder Mystery Wine Dinner – “Murder at the Juice Joint”
Friday, October 30, 6:30 p.m., $69.95 plus tax and gratuity
Messina Hof Winery and Resort
4545 Old Reliance Road
Bryan, Texas
With the passing of prohibition and organized crime on the rise, The Juice Joint, a swanky speakeasy run by Rosie Marie, has been nothing but jumping. To celebrate its success, Rosie is planning a party to remember at the exclusive nightspot… and you are invited! To start, enjoy Almond Crusted Fried Brie with Raspberry-Port Wine sauce, served with Unoaked Chardonnay 2007. The salad Baby Field Greens with Lemon-Basil Vinaigrette and Dried Cherries, paired with Muscat Canelli 2007. The main course is Beef Wellington with Cabernet Mushroom Sauce, Roasted Potatoes, and Turned Fresh Vegetables, served with Private Reserve Cabernet 2005. The meal concludes with Baileys Irish Crème Mousse Cake, paired with Private Reserve Port 2005. Call (800) 736-9463 ext. 234 for reservations.Three Course Prix Fixe
October 30 & 31, $30 plus tax and gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
No tricks- just treats. Reservations required; please call (210) 349-8466.Wurstfest
October 30 – November 8
Landa Park
180 Landa Park Dr.
New Braunfels, TX 78130
Celebrate all things sausage! Opens on weekdays at 5 p.m. and 11 a.m. on weekends. Closes at midnight on Thursday & Friday, 10 p.m. Sunday through Wednesday, and 1 a.m. on Saturday. Admission is $8 or $6 is you purchase by October 30. Children 12 and under are free. http://www.wurstfest.com(512) Halloween Open House
Saturday, October 31, 1 – 4 p.m., free
407 Radam, F200
Austin, TX 78745
The brewing company invites you to taste its new seasonal beer, the Bruin, which is a Double Brown Ale. There will also be a costume contest with prizes. For more information, see www.512brewing.com.
Halloween Party
Saturday, October 31, 5 – 10 p.m.
The Cove
606 W. Cypress
Celebrate with a haunted house, goody bags for children 10 and under, kid’s pumpkin decorating, face painting, and human and pet costume contests. There will be live music and the restaurant and bar will be open for dining. http://thecove.us/
Day of the Dead Celebratory Brunch
Sunday, November 1, 10 – 2 p.m., $38.95 plus tax and gratuity
Las Canarias
Omni La Mansión Del Rio
112 College St.
Mumm Champagne will be flowing at this special brunch inspired by Rosita Fernandez, “San Antonio’s Rose”. The cultures of Mexico influence this menu with appetizers including Agave Nectar and Mezcal Cured Salmon Chives; Ceviche with Redfish and Tuna; Tequila and Lime Marinated Colossal Shrimp and Crab Claws with Horseradish and Chipotle Cocktail Sauce; and Grilled Chayote Squash and Nopalitos. The entrée selection includes Handmade Gorditas, Made to Order; Lamb Albondigas; San Antonio Lobster Paella; Achiote Rice and Frijoles Charros, amongst others. To satisfy the sweet tooth, indulge in Sopapillas with Orange Honey and Cream; Las Canarias Tres Leches; Strawberry Margarita Tarts; Caramel Flan with Fresh Berries; Dulce de Leche Bavarian with Coconut Pecan Cake and more. Make your reservations at (210) 518-1063.
Dia de Los Muertos- 3rd Annual Fundraiser
Sunday, November 1, 3 – 6 p.m., $25
StoneMetal Press Printmaking Center
Blue Star Art Complex, First Floor, Bldg B
1420 S. Alamo
Honorary host Terry A. Ybáñez de Santiago will present a gallery talk and slide presentation with music by Henry Brun and the Latin Players. There will be cocktails and an appetizer buffet by Torres Taco Haven, dancing and door prizes! Make reservations online http://www.stonemetal-press.com/Dinner with Lidia
Sunday, November 1, 6 p.m., $175
St. Anthony Hotel
300 E. Travis St.
PBS Chef Lidia Bastianich returns to San Antonio for the first dinner in the KLRN Chef Series. The host of “Lidia’s Italy” and cookbook author will demonstrate a few of her favorite recipes over a four course meal. She will even impart a few secrets to Italian cooking during the evening, which includes the demonstration, four-course meal with wine, and an autographed copy of her latest book, “Lidia Cooks from the Heart of Italy”. Tickets can be purchased at http://www.klrn.org/chef/November Beer Dinner
Tuesday, November 3, 6 p.m., $55 plus tax and gratuity
Brasserie Pavil
1818 N. Loop 1604 West (at Huebner)
Travis Polling, author of “Beer Across Texas”, will host this five course dinner. You will be greeted with North Coast Scrimshaw Pilsner from California and Smoked Gouda Stuffed Mushroom Caps. The first course is Maredsous 8 Abbey Ale Dubbel from Belgium with Shitake Mushroom Pissaladiere with Mozzarella, Tomato, and Green Olives. The next course is Stone Pale Ale of California with Crispy Fried Chicken Goujonette “Little Strips” with Artichoke, Morel Mushroom Dip. The third course is Saison Dupont, Farmhouse Ale, from Belgium, with House Smoked Quail Pastrami on Rye with Goat Cheese and Pickled Chanterelle. The fourth course is Unibroue “La Fin Du Monde” Belgian Style Triple from Canada, with Braised Short Rib and Apple Smoked Grilled Bacon-Wrapped Shrimp with Roasted Brussel Sprouts Leaves, Pearl Onions, and Wild Mushroom Ragout. The final course is Brackenridge Vanilla Porter from Colorado with Spiced Pumpkin Cheese Cake with Amaretto Whipped Cream. For reservations, call (210) 479-5000. www.brasseriepavil.comCelebrate the Season, Texas Style – Cooking Class
Tuesday, November 3, 6:30 – 9 p.m., $60
Central Market Cooking School
4821 Broadway St.
Rebecca Rather, Chef / Owner of Rather Sweet Bakery & cookbook author, will demonstrate recipes from her latest cookbook including Pork & Tomatillo Quesadillas with Ancho Dipping Sauce; Rosa’s Red Posole; Cheese Enchiladas with Chili Gravy; Chubby’s White Pralines; and Key Lime Coconut Cream Cake.University of Wednesday… Combat Cold and Flu Season
Wednesday, November 4, 6 – 7 p.m., Free
Whole Foods Market – Quarry
255 E Basse Rd.
Get ideas and tips on natural ways to boost your body’s immune system. Find out which ingredients help your immune system, as well as beneficial herbs and supplements. There will also be recipes for healthful soups and smoothies.Cooking Class
Wednesday, November 4, 7 – 9 p.m., $50
La Focaccia Italian Grill
800 S. Alamo (at Presa)
The evening’s cooking demonstration and menu include Shrimp Au Gratin, Asparagus with Citrus, Fettuccine Alfredo, and Veal Piccata. The price includes the demonstration, recipes, focaccia bread, and a multi-course sampling dinner with wine. For reservations, call (210) 223-5353.Fashiontini
Thursday, November 5, 5:30 p.m., $10 regular, $40 VIP
Hotel Valencia Riverwalk
150 E. Houston St.
Enjoy a runway show by Miss Roxy Derek and Elegant Furs. “Great Day SA” Producer & Resident Fashionista, Cassandra Lazemby, will be be emcee as you enjoy signature martinis. A portion of proceeds from the evening will benefit Marrow Match, a local profit organization. The VIP option includes admission to Fashiontini events until May 2010 and VIP seating. You can also choose between two after-parties: three courses at Citrus for $35 or happy hour buffet at Vbar for $10. There are special door prizes. More information is at www.hotelvalencia-riverwalk.com.Plaza Ciel First Thursday
Thursday, November 5, 6 – 8 p.m.
Ciao2
20626 Stone Oak Pkwy
The restaurant will be offering free tastings of spaghetti and there will be live music by Melissa Ludwig Band. The kitchen will open to anyone who wants to order from menu. www.plazaciel.comThirty Minute Pasta – Cooking Class
Thursday, November 5, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Giuliano Hazan, IACP 2007’s Cooking Teacher of the Year and contributor to Cooking Light, will demonstrate quick dishes that will facilitate week night pasta. Demonstrated items include Fusilli with Yellow Squash and Grape; Linguine with Pink Shrimp Sauce; A Quick & Simple Meat Sauce; Lemon Scented Almond Cookies; and Pineapple Ice Cream.November Night to Remember
Thursday, November 5, 6:30 p.m., $100
The Victorian Room at The Driskill Hotel
604 Brazos St.
More information will be posted as it is received. www.texaswineandfood.orgLebanese Festival
November 6th, 6 – 11 p.m.; 7th, noon – 11 p.m.; 8th, noon – 6 p.m.; $3 adults (12+); $1 children under 12
Grounds of St. George Maronite Church
6070 Babcock Rd.
This family friendly celebration of Lebanese culture will include authentic Lebanese food & pastries, indoor stage performances by the Lebanese dance troupe, instruction in the traditional folk dance Dabke, Lebanese Bazaar & Oasis, and much more. For festival information, call (210) 690-9569 or see www.stgeorgesa.org.November Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. November 7th: Chef Mark with SOGO; November 14th: Go Texan demo with Chef Scot of Bon Appetit; November 21: Chef Hinnerk Von Bargen with Culinary Institute of America; and November 28: Chef from Central Market. There will be live music at the market; bands include Melissa Ludwig Band, 350 Z’s, Hillbilly Social Club, and Jose and Mallory. On November 14th, there will be a Gardening 101 Seminar with Malcolm Beck, Gardenville from 10:30 a.m. – 1 p.m. No times are specified for the demonstrations, but the market’s general hours are 9 a.m. until 1 p.m. The market also features a changing chef’s table lunch menu by Chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.13th Annual “We’ve Got You Covered”
Saturday, November 7, 8 a.m. – 5 p.m.
Wal-Mart Supercenter at IH-10 @ De Zavala Rd.
5555 De Zavala Rd.
Each year, the event fills 2 to 4 forty-foot trailers with donations of new and used clothing, blankets, canned foods, sugar, coffee, baby formula, diapers, personal hygiene products, towels, sheets, paper goods and car seats for babies. 100% of everything donated goes directly to the people who need these items the most. There will also be a blood drive from 9 a.m. until 3:30 p.m. More information is at http://wevegotyoucovered.org/.11th Annual Teach a Friend to Homebrew Day
Saturday, November 7, 9 a.m. – 3 p.m., Free
C4 Workspace
108 King William
The American Homebrewers Association’s (AHA) and Original Gomez Brew Club of San Antonio is hosting this event for the first time in San Antonio. They hope to introduce the homebrewing hobby to locals and foster relationships between homebrew supply shops and homebrew clubs. Attendees can expect to learn about brewing and sample beers. More information is on Facebook at http://tinyurl.com/sabrew.“Baking at Home – The Desserts”
Saturday, November 7, 9:30 a.m. – 2:30 p.m., $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
This class taught by CIA staff will show you fundamental techniques and simple recipes with chef demonstrations, informative lecture and kitchen productions. You will receive a CIA logo apron and a copy of “Baking at Home with The Culinary Institute of America” to take home.Der Kuchen Laden presents Harald Wüsthof
Saturday, November 7, 10 a.m. – 2 p.m., free
258 E. Main St.
Fredericksburg, TX
Harald Wüsthof, the 7th generation owner of the German Wüsthof knife company, will be at this event featuring music, a book signing, and food & drink. For more information, call (830) 997-4937. littlechef.com“Your Nose Knows! An Introduction to Tasting Wines” Wine Class
Saturday, November 7, 10:30 a.m. – 12:30 p.m., $30
Dry Comal Creek Vineyards
1741 Herbelin Road, New Braunfels, TX 78132
There are lots of ways to learn about wine: Classes to take and books to read and even videos to watch. But nothing beats learning about wines like “sensory evaluation” – the process of using all five of your senses to develop an appreciation for one of the true miracles of nature. Learn to swirl, sniff and taste wine like a true sommelier! Besides enduring wonderful personalities and receiving a nifty Winery U! diploma at the end of class, each participant will get to taste wine, receive printed course materials, additional informational materials, and maybe even a surprise or two? Pre-registration is required & limited to the first 30 people. Cancellation and refund policy is posted on their website. Discounts for purchasing series of classes.Tamale Class
Saturday, November 7, 11 a.m. – 1:30 p.m., $50
Central Market Cooking School
4821 Broadway St.
Learn to make this San Antonio classic! This hands-on class will have you making masa, cleaning the husks, and assembling fillings including Spicy Pork, Chicken Mole, Black Bean & Corn, and Chocolate.First Ever Bin 555 Holiday Food Challenge
Saturday, November 7, 4 p.m., $5 suggested donation
Bin 555 (in Artisan’s Alley)
555 West Bitters
Who makes the best holiday dish of all? You decide! The highly anticipated Chef “smackdown”, hosted by Chef Jason Dady of Bin 555 will include restaurant contestants from Bin 555, Two Bros. BBQ Market, Tre Trattoria, The Lodge at Castle Hills and La Hacienda Los Barrios. Each team will prepare sample holiday-inspired dishes in a contest that promises to be tasty and exciting. Event guests will enjoy tastings of all of the dishes and then cast their ballot for “Best Dish.” 100% of the proceeds benefit the American Heart Association. The event is part of 2009 Holiday Light Up celebration at Artisan’s Alley. For more information, call (210) 494-3226.An Evening of Giving, Texas Style
Saturday, November 7, 5 – 9 p.m., $25 presale, $35 at the door
The Fairmont
401 S. Alamo
This fundraiser for Heart of Texas Lab Rescue will have you sample exotic wines, wild root beer, delightful beer, wonderful iced tea and snack on amazing delectables. Special room rates for those wishing to spend the night. Artist Sheila Wedegis will be in attendance and a silent auction will be offered. Some of the donors include Scenic Loop Cafe, Freetail Brewing, Cowgirl Granola, and Whole Foods. For more information and tickets, see http://ow.ly/t8t0.Under Dog Wine Merchants Wine Dinner
Saturday, November 7, 7p.m., $59 plus tax and gratuity
Liberty Bistro
200 N. Seguin Ave
New Braunfels, TX 78130
Enjoy this six course dinner with wine pairings. The first offering is Shrimp, Avocado, Turnips and Apples in Citrus Vinaigrette, served with Kalefely Riesling. The next course is Tuscan White Bean Soup, matched with Albino Pinot Grigio. The third course is Center-cut Porkchop with Bleu Cheese Cream Sauce, paired with Chockstone Shiraz. The following course is Braised Beef Short Ribs over Polenta, served with Cardinal Zinfandel. The fifth course is Chicken Chaussier over Celery, served with Canis Major Cabernet. The final course is Liberty Bistro Holiday Pie. For reservations, call (830) 624-7876. www.mylibertybistro.com1st Annual Backyard Smokeoff
Sunday, November 8
Sunken Gardens
Dozens of teams will compete for the bragging rights of best smoked meat in San Antonio. The event benefits Arts San Antonio. http://augiesbs.com/smokeoff.aspSip, Savor & Shop
Sunday, November 8, 2 p.m., $25
The Shops at La Cantera
The newest event of the NWWFF festival is your guide to what to wear to some of the events and so much more. Enjoy wine tasting, hors d’oeuvres, shopping discounts & gifts. They are also highlighting your Festival Fashion Guide as well as cooking demos, live entertainment & door prizes. http://nwwff.orgSustainable Food Center Chef Series: Autumn Harvest
Sunday, November 8, 6 p.m., $150
La Condesa
400-A W 2nd Street
Austin, TX 78701
Ingredients from Austin Farmers’ Market will be transfored into a multi-course tasting menu from La Condesa, Uchi, Trio and more. Participating chefs include: Rene Ortiz, executive chef at La Condesa; Tyson Cole, executive chef at Uchi; Shawn Cirkiel, executive chef at Parkside; Todd Duplechan, executive chef at Trio; Jesse Griffiths of Dai Due Supper Club; and Laura Sawicki, pastry chef at La Condesa. All proceeds benefit Sustainable Food Center. For more information and tickets, please visit www.sfcchefseries.eventbrite.com.Man’s Temptation: An Evening with Kermit Lynch
Monday, November 9, 7 p.m. (doors open at 5 p.m., $20)
Vino Vino
4119 Guadalupe St.
Austin, Texas 78751-4222
Singer, song-writer, and wine industry legend Kermit Lynch will play selections from his new album Man’s Temptation (Dualtone) and talk about his music, his life, and his wines. The price includes one glass of wine. There will also be a menu available inspired by his travels and wines. All in-stock Kermit Lynch wines will be available by the glass and retail sale. Reservations required as space is limited; contact (512) 465-9282 or jeff@vinovinotx.com.San Antonio New World Wine & Food Festival
November 10-15, 2009
Various locations
The 10th anniversary of this festival will include a black-tie event, several brunches & lunches including a winery lunch at Becker Vineyards, grand tasting, winemaker dinners, and “Totally Tejas”- an event for the whole family. A brief summary of events follows: NWWFF Golf Outing at The Quarry Golf Club (November 10); Burgers & Beer at BIN 555 (November 10, 7 p.m.); Texas Vintner Cruise at Hotel Valencia (November 11, 6 – 7:15 p.m. with cruises leaving every 15 minutes); The Bubbles Event on the rooftop of The Watermark (November 12, 6 p.m.); Winemakers Dinners at various locations (November 12, 7 p.m.); Becker Vineyards Winery Lunch (November 13, noon); The Black Tie at the Omni La Mansion del Rio (November 13, 7 p.m.); The Best of Mexico at The Vault (November 13, 7:30 p.m.); Winemakers Lunches at various locations (November 14, 1 p.m.); New World Grand Tasting at the Grotto at the Henry B. Gonzales Convention Center (November 14, 7 p.m.); Brunch at Biga on the Banks (November 15, 11 a.m.); and Totally Tejas (November 15, 1 – 6 p.m.). Winemaker Dinners will take place at BIN 555, Brasserie Pavil (beer tasting dinner), Boudro’s, Citrus, Francesca’s at Sunset, Grey Moss Inn, Kirby’s Steakhouse, Las Canarias, The Lodge, and The Quarry Restaurant. The detailed schedule is at www.nwwff.org/information/the-schedule. Event prices vary. http://www.nwwff.org/Secret Sauces from Around the World – Cooking Class
Tuesday, November 10, 6 – 9 p.m., $60
Red Rooster Café
386 W. San Antonio St.
New Braunfels, TX 78130-7939
Executive Chef Bruce Pike and Assisting Executive Chef Betty Maxwell will instruct you in the preparation of a five course meal, during which you will enjoy the meal and wine tastings. The menu includes Incredible Shrimp, Patrician Salad, Sorbet, Chicken Picata with Pasta in Salsa Crudo, and Peach Melba. A recipe booklet is included and a video of the class is available for purchase. $25 deposit is required for reservation. For more information, call (830) 609-2311. www.TheRedRoosterCafe.comThe New Thanksgiving Table – Cooking Class
Tuesday, November 10, 6:30 – 9 p.m., $70
Central Market Cooking School
4821 Broadway St.
Diane Morgan, Culinary Instructor and Cookbook Author, will show you tips to make holiday meal preparation stress-free. The menu includes Buttermilk-Brined Roasted Turkey with Applejack Giblet Gravy; Sourdough Stuffing with Roasted Chestnuts & Apples; Honey & Chipotle Glazed Sweet Potato Spears; Iron0Skillet Succotash; Framboise Cranberry Sauce; and Old-Fashioned Pumpkin Pie with a Pecan Pastry Crust.
Glass Night & Meet the Brewer
Tuesday, November 10
The Tap Exchange
22250 Bulverde Rd, #106 (at Evans Rd.)
The brewer from Austin’s Independence Brewing Co. will be attending “keep the glass night” featuring their Bootlegger Brown on tap, as well as Austin Amber, Pale Ale, and Freestyle Wheat. For more information, see www.thetapexchange.com.Pie Potpourri – Cooking Class
Tuesday, November 10, 6:30 – 8:30 p.m., $27 + $6 fee
Johnson High School
Shauna Gurwell will demonstrate several types of pies & crusts including a creamy no-bake pie, fruit-filled pie, and cheesecake. The class is hands-on and you will leave the class with your own pie. This class is part of the NEISD Community Education Classes. Register online at www.communityed.neisd.net.2nd Annual Burgers & Beer
Tuesday, November 10, 7 p.m., $35
Bin 555 (in Artisan’s Alley)
555 West Bitters
Relax on patio enjoying variations on the classic backyard burger. Ben E Keith beers will be served during this casual discovery of gourmet delights. Part of the New World Wine and Food Festival. Tickets can be purchased online at http://bit.ly/4yq6dE.University of Wednesday… Top Ten Wines
Wednesday, November 11, 6 – 7 p.m., Free
Whole Foods Market – Quarry
255 E Basse Rd.
Taste affordable great wines for celebrating the season. Sign up at the Guest Services Desk.Vegetarian Friendly Holiday Appetizers
Wednesday, November 11, 6:30 – 9 p.m., $40
Central Market Cooking School
4821 Broadway St.
Steve Wegner, CM Cooking School Chef, will demonstrate appetizers that will please vegetarians and non-vegetarians alike including Pisto Manchego (Spanish Vegetable Ragout); Sweet & Spicy Rosemary Nut; Piquillo Pepper Cheese with Cucumber Bowls; Sesame-Citrus Cracker Chips; White Bean Hummus; and Chocolate Dipped Figs.Texas Vintner Cruise
Wednesday, November 11, $55 at the door, $50 in advance
Hotel Valencia
San Antonio Riverwalk
Enjoy a river barge cruise while learning from Texas winemakers and sampling their wines. After returning to dock, you will enjoy tapas style bites from chefs including Chef Jeffrey Balfour of Citrus, Diana Barrios Trevino of La Hacienda and Los Barrios, and Chef Michael Flores of Mis En Place. Boats start at 6 p.m. at 15 minute intervals from Hotel Valencia. Please arrive 20 minutes prior to your scheduled time for check in. See www.nwwff.org for tickets and more information.Wine Pairing Dinner
Wednesday, November 11, 7 p.m., $45 plus tax and gratuity
Mike’s in the Village
2355-3 Bulverde Road
Bulverde, Texas 78163
The first course is Saffron Scented Fish Soup, served with Vini, Sauvignon Blanc, Thracian Valley, Bulgaria. The next course is Wild Mushroom Pasta Rolls with a White Wine Sauce, paired with Vinchio Vaglia Serra, Cortese, Piedmont, Italy. The next course is Veal & Beef Meatballs in Almond, Garlic & Parsley Sauce, matched with Lagar Alto, Tempranillo, La Mancha, Spain. The following course is Spinach Dumplings in Gorgonzola Sauce, paired with Vino de Vida, Garnacha, Lecera, Spain. Dessert is Chocolate Glazed Almond Florentines, served with Ravazzi, Pogetto, Tuscany, Italy. Wines will be available for purchase after the meal. Reservations are required; call (830) 438-2747. www.mikesinthevillage.comQuarry Village Red Carpet Event
Thursday November 12, 5 – 8 p.m.
Quarry Village
320 E. Basse Rd.
Paloma Blanca will be catering this event with proceeds going to Any Baby Can. Complimentary wine will be served and there will be shopping discounts at Bath Junkie, Amar Cosmetics, Starbucks, and The Shoe Club / Cork. Music by Steven Lee Moya.
Brown Estate Vineyards
Thursday, November 12, 6:15 p.m., $95 inclusive of tax and gratuity
The Wine Cellar at Boudro’s
207 N. Presa
This dinner features some limited addition wines which are only available at the Napa winery. Start off with Parmesan Tuile with Chipotle Goat Cheese and Piloncillo, Poached Lobster Medallion Croutons with Bernaise Sauce, and Paté with Calvados Persimmon Jam and Pistachio, all served with 2007 Betelgeuse Rosé. Next, enjoy Pan-Seared Sea Scallop with Sweet Potato Gnocchi, Crispy Sweetbread, and Brown Butter, paired with 2007 Brown Estate Chardonnay. The next course is Roasted Moulard Duck Breast with Grilled Belgian Endive, Sweet Corn and Huckleberries, matched with 2006 Chaos Theory Proprietary Red Wine. Following this offering is Braised Beef Shortrib with Farro Salad, Escarole, and Wild Mushroom in Cabernet-Marrow Jus, served with 2004 Brown Estate Cabernet. Next is a Cheese Plate consisting of Spanish Manchego, St. Andre Triple Cream Brie, Drunken Goat, and Maytag Blue with Sundried Fruits, paired with 2007 Brown Estate Zinfandel. The dessert is Meyer Lemon Polenta Cake with Blackberry Zinfandel Compote, matched with 2006 Brown Estate Arrested Zinfandel Late Harvest. Part of the New World Wine and Food Festival. All reservations must be prepaid; call (210) 224-1313.Chalk Hill Winery Winemaker’s Dinner Menu
Thursday, November 12, 6:30 p.m., $60 plus tax and gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
As you arrive, you will be greeted with Chef Jason Dady’s Assorted Hors’ de Oeuvres and a Fall Inspired Vodka Cocktail. The first course is Diver Sea Scallop “Crudo” with Granny Smith Consommé and Celery Leaf, paired with 2005 Chalk Hill North Slope Pinot Gris. The next course is Spice Marinated Grilled Pear Salad with Frisee, Valdeon Bleu Cheese and Pickled Red Onion “Marmalade”, matched with 2006 Chalk Hill Sonoma County Sauvignon Blanc. The third course is Espresso Dusted Lamb Loin with Smoke Potato Puree, Roasted Fennel and Cippolini, served with 2006 Chalk Hill Cabernet Sauvignon. The evening will conclude with “Basque Cake” with Candied Pecan Filling and Butterscotch Ice Cream, partnered with 2006 Russian River Valley Chardonnay. For reservations, call (210) 496-0555.Hall Winery Winemaker’s Dinner
Thursday, November 12, 6:30, $85 plus tax and gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
Start the evening at reception with Chef Jason Dady’s Assorted Hors’ de Oeuvres and a Pomegranate and Estate Sage Apertif. The first course is Scallop “BLT”: Slow Roasted Tomato Jam, Romaine, Housecured Guanciale and Lemon Scented Bone Marrow Aioli, paired with 2008 Hall Sauvignon Blanc. The next course is Pan Roasted Duck Breast with Brown Butter Yukon, Baby Beets and Black Garlic Coulis, matched with 2005 Hall Merlot. The third course is “Coq au Vin”: Sous Vide of Guniea Fowl with Braised Mushroom, Pearl Onion and Italian Parsley, served with 2005 Hall Cabernet Sauvignon. The next course is Boneless “Rack of Lamb” with Celeriac Agnolotti, Roasted Root Vegetables and Bordelaise, partnered with 2005 Kathryn Hall Napa Valley Cabernet Sauvignon. Dessert will be “A Study in Tea”. Reserve your table by calling (210) 349-8466.Ravines Wine-maker’s Dinner
Thursday, November 12, 7 p.m., $65 plus tax and gratuity
Grey Moss Inn
19010 Scenic Loop Road
Helotes, TX 78023
This event, part of the New World Wine and Food Festival, features the wines from a New York Finger Lakes region boutique winery. Lisa Hallgren will host the dinner which starts with Grilled Caribou Sausage with Point Reyes Blue Cheese & Pepperberry Jam, Pulled-Pork and Collard Green Ravioli, and Diablo Shrimp on Crostini with Sun Dried Tomato Cream Cheese and Cilantro Oil, all paired with 2007 Dry Riesling and 2007 Dry Pinot Rosé. The first course is Pineapple-Chipotle Glazed Rainbow Trout, served with 2007 Sauvignon Blanc and 2007 Chardonnay. The second course is Sautéed Duck Breast with Orange-Cherry Gastrique, served with 2007 Pinot Noir. The next course is Bison Short Ribs with Hoisin-Ginger Glaze and Truffle-Basil Mashed Potatoes, matched with 2006 Cabernet Franc. The dessert will be Twinkie-Tiramisu with Vin d’Paille, a dessert wine exclusively available at the winery. For reservations, call (210) 695-8301.Champagne Tasting and Lecture, “A Taste of Place”
Thursday, November 12, 7-9 p.m., $75
Bihl Haus Arts
2803 Fredericksburg Rd.
Dr. Kollen M. Guy, author of the award winning book “When Champagne Became French” (John Hopkins, 2003), will host an evening all about Champagne. The evening will include hors d’oeuvres and the tasting of both New and Old World sparkling wines and French champagne. Tickets and more information are at http://www.hhcinfo.org/events.htm.A Simple Tuscan Meal – Cooking Class
Saturday, November 14, 11 a.m. – 1:30 p.m., $70
Central Market Cooking School
4821 Broadway St.
Giuseppe Mazzocchi, Member of the Italian Chef’s Federation and Les Toques Blanches International, will introduce you to traditional Italian dishes: Savory Artichoke Tart with Asiago Fondue; Florentine Gnudi with White Ragu; Pork Loin with Roasted Sage Potatoes in Extra Virgin Olive Oil; and Panettone Flambé with Sabayon.Gingerbread Design Challenge
Saturday, November 14, 11 a.m. – 2 p.m., free
Ingram Park Mall
6601 NW Loop 410, 78238 (near IBC Bank entrance)
The San Antonio Children’s Museum, American Institute of Architects San Antonio and the West East Design Group are hosting a timed “Iron Chef” style competition to create gingerbread houses from sheet pans of Gingerbread, courtesy of Grand Hyatt San Antonio. Royal icing and assorted surprise decorations will be available to the teams, which include SAISD and several architectural firms. Spectators can vote for “People’s Choice” and “Kids’ Choice” awards. The completed houses will be on view at San Antonio Children’s Museum with the price of admission from November 19 – December 31.Rock ‘n’ Roll San Antonio Marathon Pre Race Day Pasta Dinner
Saturday, November 14, 4 – 8 p.m., $16.50 for adults, $10.50 for children under age 10, free under age 3, all plus tax and gratuity
Historic Sunset Station
1174 E. Commerce
Even if you are not carb loading for the race, you can enjoy this buffet including: Mexican Caesar salad; three types of pasta with a variety of sauces; garlic bread; dessert and your choice of iced tea, lemonade, water or coffee. Limited seating; purchase your tickets at Ticketmaster, the Rock ‘N’ Roll San Antonio Health & Fitness Expo, or at the Sunset Station box office.Wine Tasting
Saturday, November 14, 5 p.m., $85 plus tax & gratuity
COCO Chocolate Lounge & Bistro
18402 US 281 N, Suite 114
Taste at least eight Bordeaux and Bordeaux-style international meritages tasting. The wines selected by the sommelier are ranked in the top 5% by leading publications, wine experts, or wine guides, most with ratings of 95 or above. Vintages will range from 1994 to 2005 with market prices in the $100 – $400 / bottle. A “mystery wine” will be served and the individual who comes closest to identifying the wine will win a $100 gift certificate. Premium cheese and light fare will accompany the wines. There will be a maximum of 20 participants, by reservations only. For more information, call (210) 491-4480.“Prestige Wines” Wine Dinner
Saturday, November 14, 7 p.m., $59 plus tax and gratuity
Liberty Bistro
200 N. Seguin Ave
New Braunfels, TX 78130
The first course is Antipasto served with Tomero Torrontes, Mendoza. The next course is Smoked Shrimp in a Citrus Vinaigrette, matched with Altozano Vedego / Sauvignon Blanc Vino dela Tierra de Castilla. The third course is Rosemary Pork Roast, paired with Milbrandt Vineyards ‘Legacy’ Merlot, Columbia Valley. The next course is Hangar Steak Tagliata with Arugula and Rosemary Grits, served with Vistlba Corte C Malbec / Merlot, Mendoza. The fifth course is Brie Stuffed Ravioli Almodine, matched with Justin Cabernet. Dessert is Liberty Bistro Holiday Pie. For reservations, call (830) 624-7876. www.mylibertybistro.comMarathon Brunch
Sunday, November 15, 11:30 a.m. – 3 p.m., $35 for adults, $20 for children, plus tax and gratuity
Biga on the Banks
203 South St. Mary’s St.
Whether or not you run twenty-six miles to get there, Biga welcomes you to a post-marathon brunch. All marathoners wearing their medal pay only $26.20 plus tax and gratuity. Some of the entrées include: Grilled Salmon with fall veggies, spätzle dumplings, and pistou; Free Range Eggs Benedict on sweet corn biscuits , hydroponic watercress, prosciutto, tomato confit, and truffled holandaise; and Seared Beef Tenderloin Medallions with au gratin potatoes, asparagus, smokey mushrooms, blue cheese or jalepeño bernaise. To make reservations, go to www.biga.com.21st Annual Lone Star Vegetarian Network Vegetarian (Vegan!) Chili Cook-off
Sunday, November 15, 11:30 a.m. – 4 p.m., $7 adults, $3 children 6-12, free for children 5-
Austin Farmers Market
6701 Burnet Road
Austin, TX 78757
Taste all the delicious vegan chilis at this event which also includes great door prizes, live music, vendors, educational booths and exhibits. The cook-off is open to all interested entrants. More information is at http://www.lsvn.org/.
Czech Specialties
November 15 – 23
Little Gretel Restaurant
518 River Road
Boerne, TX
Executive Chef Jan Michalek, Senior Manager of the Czech Culinary National Team of the Czech Republic has selected a special team of chef’s to appear at this Hill Country restaurant. Team members have competed at IGEHO Stuttgart, Glasgow, ScotHot, Chicago, FHA Singapore, Ukraine, and Olympics IKA in Erfurt, Germany. From 7:30 a.m. until 2:30 p.m., enjoy “Czech Pastry and Baking for the Holidays”. From 5 – 9 p.m., they will offer “Czech Vintage and Traditional Cuisine”. For more information, see www.littlegretel.com.Vegan Thanksgiving by Green’s Mike Behrend
Tuesday, November 17, 6 – 7 p.m., $10
Whole Foods Market – Quarry
255 E Basse Rd.
The chef / owner of Green Vegetarian Restaurant will be showcasing a Vegan Thanksgiving. Sign up at the Guest Services Desk.Under a Tuscan Christmas Tree – Cooking Class
Tuesday, November 17, 6:30 – 9 p.m., $65
Central Market Cooking School
4821 Broadway St.
Sarah Fioroni of the farm Fattoria Poggio Allora Agriturismo, Tuscany, Italy, will share wine and stories of farm life while demonstrating Prosciutto & Salami Plate; Tomato Bruschetta; Winter Valariana Salad; Pasta All’ Ortolana (Pasta with Garden Vegetables); Tuscan Herb Roast Chicken; Roasted Potatoes; Green Salad; and Torta Della Nonna (Grandmother’s Pie).“Hidden Treasures” Wine Dinner
Tuesday, November 17, 6:30 p.m., $43.50 plus tax and gratuity
Tre Trattoria
4003 Broadway
Underdog Wine Merchants welcome you to the last wine dinner of the year at Tre Trattoria. At reception, you will be greeted with Chef Jason Dady’s Seasonal Hors’ de Oeuvres, paired with Albino Armani Incontro Soave D.O.C. The first course is Polpette di Baccala, Herb Salad, Almond Apricot Sauce, and Espellete Pepper, matched with Prima Mano Fiano Greco. The next course is Red Wine Braised Chicken Thighs with “Ragu” of Mushrooms, Pearl Onions and “House” Bacon, partnered with Albino Armani Foja Tonda Casetta I.G.T. Rosso. The third course is Slow Braised Wild Boar Ragu with Blue Cheese Polenta, served with Prima Mano Primitivo I.G.T. The following course is Braised Beef Short Ribs, Red Potato Mashers, and Caramelized Red Onion Jus, partnered with Albino Armani Amarone della Valpolicella Classico D.O.C. The dessert is Fall Pear “Parfait”, paired with A Mano Moscato I.G.T. For reservations, call (210) 805-0333.Grand Gusto
Wednesday, November 18, 6 – 9 p.m., $15 minimum donation
Buddha Rok
18360 Blanco Rd.
Enjoy complimentary appetizers, cocktails, live music, and door prizes while helping the San Antonio Food Drive. For more information, see www.grandgusto.org.Scalloping Gourmet: Let Bivalves be Bivalves! Cooking Class
Wednesday, November 18, 6:30 – 9 p.m., $65
Central Market Cooking School
4821 Broadway St.
Terry Conlan, Executive Chef of Lake Austin Spa Resort, will illustrate his mastery of creating flavor without adding excessive fat by demonstrating Coquilles St. Jacques; Black Mussels with Saffron Chorizo & Roasted Peppers; Sea Scallops with Tangerine Beurre Blanc & Celery Root Slaw; Little Neck Clams with Parsnips, Bacon & Cream; Sea Scallops with Curried Apple-Ginger Purée & Arugula Salad; and Warm Meyer Lemon Pudding Cakes.Italian Regional Wine Tasting
Wednesday, November 18, 7 p.m., $45 plus tax and gratuity
Mike’s in the Village
2355-3 Bulverde Road
Bulverde, Texas 78163
An evening of sampling Italian wines. The evening starts with Crostini Assortments with Artichoke & Pecorrino Romano Spread, and Mozzarella, Roma Tomato & Basil, all served with Vini Palazzi Pino Bianco. The first course is Smoked Chicken Risotto, paired with Vini Palazzi Pinot Grigio. The next course is Grilled Fish with Squash & Red Bell Pepper, served with Amadeo Chianti. The third course is Spinach Dumplings in Gorgonzola Sauce, matched with Vini Palazzi Cabernet. The dessert is Chocolate Glazed Almond Florentines, served with Vini Palazzi Merlot. Wines will be available to purchase at a discount. Reservations are required; call (830) 438-2747. www.mikesinthevillage.comA Slow Taste of Tuscany
Wednesday, November 18, 7 p.m., $85 plus tax and gratuity
Primizie Osteria
1000 East 11th Street, Ste. 150
Austin, TX 78702
The evening includes a four-course feast featuring local ingredients, an autographed copy of Douglas Gayeton’s “Slow: Life in a Tuscan Town” ($50 value), and a contribution to Urban Roots. Reservations must be made by November 6th at http://primizieaustin.com/.Girls Night Out
Thursday, November 19, 6 – 8 p.m.
Vela Wine Bar
5800 Broadway St.
Enjoy a complimentary glass of champagne and chocolate covered strawberries while viewing a fashion show with merchandise from The Shoe Club, a boutique in Quarry Village. There will be a raffle as well as a 20% discount on items featured in the show. For more information, call (210) 822-7120. www.velawinebar.comVegetarian Thanksgiving – Cooking Class
Thursday, November 19, 6:30 – 9 p.m., $45
Central Market Cooking School
4821 Broadway St.
Justin Sparkman, CM Cooking School Chef, will produce a menu featuring seasonal produce. Dishes include: Apple, Fennel & Walnut Soup; Potato & Belgian Endive Salad with Toasted Hazelnuts; Smothered Beans; Savory Millet & Sweet Potato “Polenta” with Peppers & Onions; and Walnut Tart with Maple Whipped Cream.Beaujolais Day Celebration
Thursday, November 19, $35 plus tax and gratuity
Soleil Bistro & Wine Bar
14415 Blanco Rd, # 105
Enjoy a five course menu in celebration of the release of the 2009 Beaujolais. The meal consists of Pate Campagne; Beet and Goat Cheese Soup; Beef Bourguignon; Cherry Sorbet; and Chocolate and Hazelnut Mousse. Beaujolais Nouveau will be available at $5 per glass or $18 per bottle. For reservations, call (210) 408-2670.Beaujolais Nouveau Celebration Dinner
Thursday, November 19, $55 plus tax and gratuity
Le Midi
301 East Houston St.
Chef Nicolas Lebas’ is preparing a celebratory four course dinner to commemorate the 2009 Beaujolais Nouveau release. The first course is French Onion Cream with a Fricasee of Porcini Mushrooms. This soup is followed by Roasted Beet Salad with Grilled Quail and Crottin de Chavignol. The next course is your choice of Braised Oxtail Roulade with Truffle Polenta and Cippolini Onions, or Seared Halibut, Shellfish, and Froglegs in a Sherry Sauce with Celery Root Gallette. Dessert is Prune Tart with Marsala Coulis. For reservations, please call (210) 858-7388.Beaujolais and BBQ
Thursday, November 19
Copa Wine Bar
19141 Stone Oak Pkwy
The wine bar is celebrating the new release with a special dinner of Chargrilled Boneless Pork Ribs and Spicy Baked Potato au Gratin. The plate is priced at $9 and is first come first served.Downtown Alliance’s 6th Urban Spaces Tour
Friday, November 20, Tours start at 4 p.m. and leave every 30 minutes
Discover downtown’s exciting living, work and cultural spaces on downtown’s near west side between Main Plaza and Market Square, including some of the best penthouse views. The tour starts at The Morris Apartment Main Plaza Penthouse, which is across from Main Plaza; food and drinks will be served along the way, featuring catering from Mi Tierra and Alamo Golden Ale from Alamo Beer. The tour culminates with an ending reception featuring the Henry Brun Band. Urban Spaces Tour 6-pack for six people saves $25. Space is limited; reserve your preferred time slot. For more information and to purchase tickets, please visit www.downtownsanantonio.org/urbanspacesMurder Mystery Dinner: “Caught in a Spanish Web”
Friday, November 20, 6:30 p.m., $69.95 plus tax and gratuity
Messina Hof Winery and Resort
4545 Old Reliance Road
Bryan, Texas
A murder at a luxury hotel in Spain? Who did it? Find out at this four course mystery dinner. The first course is Savory Crabmeat and Corn Soufflé, served with Pinot Grigio 2007. This appetizer is followed by a salad, Baby Boston Lettuce with Fresh Tomato-Basil Vinaigrette and Feta Cheese, paired with Gewurztraminer 2008. The entrée is Petite Veal Chops with Solera Butter Sauce, served with Roasted Tri-color Potatoes and Brussels Sprouts, matched with Private Reserve Merlot 2004. Dessert is Chocolate-Port Cheesecake, served with Private Reserve Port 2005. For reservations, call (800) 736-9463 ext. 234.Leon Springs Farmers Market
Saturday, November 21, 8:30 a.m. – 12:30 p.m., free
Leon Springs Farmer Market (Located at the Leon Springs Baptist Church, 24133 Boerne Stage Road behind the HEB)
In addition to fresh produce, there will also be a cooking demo by Chef Armstrong from the Westin La Cantera. He will be preparing some unique dishes for Thanksgiving.La Tamalada: Old-Fashioned Tamale Making
Saturdays, November 21 & December 12, 9 a.m.- noon, $25 museum members, $35 non-members
Witte Museum
3801 Broadway
Experience the tamale making techniques, while learning more about this San Antonio tradition. Class size is limited to 20 participants per session. To register, call (210) 357-1910.An Elegant & Easy Holiday Brunch – Cooking Class
Saturday, November 21, 11:30 a.m. – 1:30 p.m., $45
Central Market Cooking School
4821 Broadway St.
Make holiday entertaining easy with make-ahead brunch. The menu includes Citrus Salad; Bagels with Sautéed Leeks, Bacon & Cheese; Smoked Salmon Casserole; Overnight Cream Cheese Cinnamon Rolls; and Pumpkin Apple Sauce Muffins.
Tuck Beckstoffer Wines
Saturday, November 21, 7 p.m., $59 plus tax and gratuity
Liberty Bistro
200 N. Seguin Ave
New Braunfels, TX 78130
The first course is Smoked Salmon Soup, served with 75 Wine Company Sauvignon Blanc. The next course is “Johnny Appleseed Salad”, paired with Hogwash Rosé. The third course is Whole Wheat Pasta in Red Sauce with Robust Meatballs, matched with Victory Vineyards Zinfandel. The next course is Coq au Vin, served with 75 Wine Company Cabernet Sauvignon. The fifth course is Steak au Poivre, paired with Luchador Shiraz. Dessert is Liberty Bistro Holiday Pie. For reservations, call (830) 624-7876. www.mylibertybistro.comThanksgiving Take Out Menu from SOGO
Pick up by Wednesday, November 25
SOGO
19903 Stone Oak Parkway
The holiday meal for 6 – 8 people costs $159.99 and includes Whole Roasted Tom Turkey (Brined with Canella, Cider, Sugar, Salt, Cilantro, and Clove); Fresh Herb Bread Stuffing; Roast Garlic Mashed Potatoes; French Green Bean Casserole; Cranberry-Orange Compote; Turkey Gravy; House-Baked Dinner Rolls with Whipped Butter; and your choice of Home-Made Chocolate-Chip Pecan Pie, Apple Pie or Pumpkin Pie. All items are also available á la carte. Reserve your meal at (210) 494-8222 or online at www.sogo-sa.com.Thanksgiving All Day Brunch
Thursday, November 26, 11 a.m. – 8 p.m.
Biga on the Banks
203 South St. Mary’s St.
More information will be posted as it becomes available. www.biga.comThanksgiving at Boudro’s
Thursday, November 26, 11 a.m. – 11 p.m., $37 for adults, $15 for children’s turkey dinner, all plus tax and gratuity
Boudro’s
421 E. Commerce
Start the evening with an amuse bouche- Chicken Liver Paté and Persimmon Jam. Choose between Corn & Crab Chowder with Pumpkin, Poblano, and Parmesan Croissant Croutons or Beet Salad with Watercress, Fresh Goat Cheese, Grapes, and Orange Sherry Vinaigrette. The main course selections are Achiote Butter-Basted Turkey Breast with Wild Mushroom, Parmesan, and Celery Root Sour Dough Stuffing or Herb-Roasted Niman Ranch Pork Chop. Alongside the entrées will be Jalepeño Cornbread, Cranberry Scones, Carmamelized Onion-Sage Rolls, and Rosemary and Grape Kolaches. Dessert is Sweet Potato Pecan Pie with Chantilly Cream, Mexican Chocolate Cheesecake with Candied Orange and Cajeta Sauce, or any dessert on the regular menu. For reservations, call (210) 224-8484.Three Course Thanksgiving Meal at Brasserie Pavil
Thursday, November 26, 11 a.m. – 9 p.m., $34.95 plus tax and gratuity
Brasserie Pavil
1818 N. Loop 1604 West (at Huebner)
Your meal includes a choice of appetizer: Roasted Butternut Squash Soup with Toasted Salted Pine Nuts; Pavil Maison Salad Mix with Cherry Tomatoes, Red Onions, Bacon, Bleu Cheese, Garlic Granola, and Lemon Basil Dressing; or Classic Caesar Salad. Entrée selections include: Grilled Chicken Breast Dijonaise over Baked Cauliflower and Carrots Vichy; Steak Au Poivre Peppered Steak with Griddled Asparagus, Morel Mushrooms, Haystack Potatoes and Cognac-Green Peppercorn Sauce; Roast Turkey with Mushroom Sour Dough Stuffing; Cranberry Red Onion Relish, Roasted Brussel Sprouts and Turkey Giblet Gravy; Rainbow Trout, Pan Fry with Roasted Almonds, Ratatouille and Couscous; Sea Scallops Beurre Noir with Griddled Asparagus, Tomato and Golden Brown Potatoes; or Fettuccini with Pulled Braised Lamb with Tomatoes, Mushrooms, Garlic and Parsley White Wine Sauce. End the meal with your choice of Gâteau au Chocolat; Pumpkin Cheese Cake with Amaretto Whipped Cream; or Classic Crème Brulee. A la carté items are available at additional charges. Reservations for parties of seven or more must be booked by a manager. For reservations, call (210) 479-5000.Thanksgiving Buffet at Chaps Restaurant
Thursday, November 26, 11 a.m. – 3 p.m., $40 for adults, $36 for seniors, $20 for children, free for children under age three, all plus tax and gratuity
Chaps Restaurant at the Riverwalk’s Hyatt Regency
123 Losoya
The buffet includes selections of antipasti, hors d’oeuvres, cheeses, pates, and charcuterie. A number of salads will be available including Fresh Tropical Fruit Cocktail and Red Beet and Celery Root Slaw in Olive Oil and Fresh Lemon. There will be carving stations for Roasted Tom Turkey, Roasted Berkshire Steamship Ham, and Prime Rib of Beef in a Peppercorn & Rock Salt Crust. Vegetable selections include Grilled Acorn & Butternut Squashes with Honey Butter and Sautéed Brussel Sprouts and Roasted Carrots. A varitey of traditional breads will accompany the meal. Desserts include Caramel Flan, Opera Cakes, Crepes Suzettes, Chocolate Pot de Créme, and more. Call (210) 222-1234 ext. 4240 to make reservations.Thanksgiving at Crumpet’s
Thursday, November 26, 11 a.m. – 4 p.m.
Crumpet’s Restaurant & Bakery
3920 Harry Wurzbach
Holiday fare will be offered during the day’s abbreviated hours. Catering and take-out meals are available. For reservations, call (210) 821-5600.Thanksgiving at Green
Thursday, November 26, 11 a.m. – 3 p.m.
Green Vegetarian Restaurant
1017 N. Flores Ave.
Enjoy a vegetarian Thanksgiving. E-mail mike.behrend@greensanantonio.com for reservations.The Thanksgiving Brunch
Thursday, November 26, 10:30 a.m. – 2:30 p.m., $42.95 adults, $21.50 children, $35 seniors (60+), children ages 4 and under are freely admitted
Hill Country Ballroom
Hyatt Regency Hill Country Resort and Spa
9800 Hyatt Resort Drive
Executive Chef Troy Knapp offers a holiday menu beginning with Seascape starters: chilled shrimp crab claws; freshly shucked mussels and oysters; and smoked fish. The fall harvest influences the salad selections and soups- butternut squash, roasted eggplant bisque or a toasty tomato soup, served with artesian breads. The house specialties include roasted pork loin with warm fruit chutney, roasted beef sirloin with port wine pomegranate sauce, brown sugar-glazed salmon with roasted fruit, and all the traditional trimmings. The special children’s menu includes a gnocchi and pasta bar. There is also carved-to-order citrus-coriander basted turkey or maple-baked ham, and a cranberry bar featuring port wine and black fig cranberry chutney, orange-cinnamon cranberry marmalade, and tequila-jalapeno cranberry marmalade. For reservations, call (210) 767-7999.Thanksgiving at Mike’s in the Village
Thursday, November 26, 11 a.m. – 4 p.m.
Mike’s in the Village
2355-3 Bulverde Road
Bulverde, Texas 78163
The menu includes Pumpkin Soup with Creole Lobster; Deep Fried Cajun Turkey Brined in Cayenne and Brown Sugar; Oyster-Corn Bread Dressing; Creamed Collard Greens; Sweet Potatoes with Pecans & Brown Sugar Butter; and more. Call for reservations, (830) 438-2747.Thanksgiving at Messina Hof Winery and Resort
Thursday, November 26, 11 a.m. – 5 p.m., $49.95 plus tax and gratuity
The Vintage House Restaurant
Messina Hof Winery and Resort
4545 Old Reliance Road
Bryan, Texas
Enjoy a traditional holiday feast starting with your choice of Pumpkin Bisque or New England Clam Chowder. Next, choose Messina Hof Champagne Salad or Messina Hof House Merlot Salad. The entrée selection is: Roast Turkey with Giblet Gravy served with Seasoned Cornbread Stuffing and Green Bean Casserole; Prime Rib of Beef au Jus served with Roasted Garlic Mashed Potatoes and Cabernet Mushrooms; or Baked North Atlantic Cod with Fresh Dill and Cornichon Butter Sauce and served with Jasmine rice & Green Bean Casserole. For dessert, enjoy your choice of Pumpkin Cheese Cake, Chocolate Mousse Cake or Tiramisu. Wine is not included. Call (800) 736-9463 ext 231 for reservations.Couples in the Kitchen: Wine & Fondue Party – Cooking Class
Friday, November 27, 6:30 – 9 p.m., $60
Central Market Cooking School
4821 Broadway St.
Planning a romantic dinner for two or a fun stress-free way to entertain? Try this menu of assorted fondues and wine pairings including Swiss Cheese Trio Fondue with Vegetable Medley, Assorted Breads & Fruit; Combination Fondue Kebab with Seafood, Poultry, Beef Tenderloin & Vegetables; and Dark Chocolate & Raspberry Purée Fondue.Holiday River Parade Menu
Friday, November 27, $75 adults, $45 children 12 and under, all plus tax and 16% gratuity
Boudro’s
421 E. Commerce
Start the evening with Smoked Tomato Salsa with Tortilla Chips. Enjoy freshly prepared guacamole and Southwest Caesar Salad. Choose between Blackened Gulf Fish Fillet, Sautéed Boneless Breast of Chicken, or Mesquite Grilled Texas Quail. The children’s entrée is Boudro’s Burger with Fries. Dessert is from the regular menu. The price includes iced tea. Seating options are dinner seating inside the restaurant with after dinner parade viewing from rows of chairs along the river or dinner seating on the covered patio or outside patio with parade viewing from those seats. Pre-paid reservations are required; please call (210) 224-1313.First Annual Serengeti Wine To Wildlife Festival
Friday & Saturday, November 27 & 28, prices vary
The Serengeti Resort
408 Fuller Dr.
Bergheim, Texas
Sample South African Barbeque and wines from while enjoying traditional music and more in the Texas Hill Country. Adult day pass (valid for events 11 a.m. – 6 p.m.) tickets include five wine and food tastings and are $20 per day or $30 for both days. The Friday night concert by Collin Raye will raise funds for the Bexar County Family Justice Center and the Kendall County Women’s Shelter; tickets are $30 in advance and $35 at the door. A pass to all the events on Friday is $50. On Saturday night, they are hosting a Safari Base Camp Dinner Experience; the $50 per person admission includes enjoying South African Braai underneath the canopy of trees. The dinner includes suckling pig, grilled meats and vegetables, and other dishes perapred with “South African flair.” Dinner entertainment includes a fire throwing show set to African drum music. More information and tickets are available at www.serengetiresort.com.Freetail Brewing Co. First Anniversary Celebration
November 27 – 29
Freetail Brewing Co.
4035 N Loop 1604 W. Suite 105
Music, special beers, bottle releases and more. More information at www.freetailbrewing.com and http://tinyurl.com/yb8oqy9.“It’s a Fall Creek Christmas”
Saturday, November 28, 11 a.m. – 5 p.m., $22
Fall Creek Vineyards
1820 County Rd. 222
Tow, Texas 78672
Start early on Christmas celebration! Enjoy an artisan fair and post-Thanksgiving lunchtime feast which runs from 11:30 a.m. to 1:30 p.m. The menu, catered by Dream Dinners at Mesa Woods, Austin, includes Toasted Pecan Chicken Breasts, Marinated Mixed Vegetable Salad, Roasted Garlic Mashed Potatoes, Rustic Country Roll, and Luscious Lemon Bars. There will be unique artisan wares including: Debbie Hastings, Lakeshore Fine Art at Buchanan Dam; Riverbend Gallery of Marble Falls; Westshore Wind Spirals by Ralph Moresco; Unique Aprons by Violet Atkins; items from Wildways Studios; and wine posters hand signed by Rick Vanderpool. Reservations required for lunch; please call (325) 379-5361. www.fcv.comDecember Belgian Ale Dinner
Tuesday, December 1, 6 p.m., $45 plus tax and gratuity
Brasserie Pavil
1818 N. Loop 1604 West (at Huebner)
Guest speaker Luc “Bobo” Van Mechelen from Chimay will guide you throughout this five course dinner. At reception, you will be greeted with Citrus Ginger Shrimp Skewers with Honey Aioli, paired with Blanche De Bruxelle, Witbier. The next course is Chicken Lollipops with Huckleberry Jalapeno Glaze, served with Orval, Trappist Ale. The following course is Steamed Pei Mussels with Proscuitto and Garlic Cream, served with Frites and Chimay White, Trappist Ale Tripel. Afterwards, you will enjoy Venison Carpaccio with Shaved Parmesan and Passion Fruit, matched with Chimay Red Premiere, Trappist Ale Dubbel. The penultimate offering is Smoked Carnival Style Duck Leg with Braised Celery Root, Winter Vegetables and Pomegranate Jus, partnered with Chimay Grande Reserve, Trappist Strong Dark Ale. Dessert is Port Cherry Cinnamon Bread Pudding with Vanilla Ice Cream and Truffled Caramel, paired with Maredsous 8%, Abbey Ale. For reservations, call (210) 479-5000.Sip & Swirl Holiday Wine Tasting
Tuesday, December 1, 7 – 9 p.m., $22
Scenic Loop Cafe
25615 Boerne Stage Rd.
This wine tasting may help you find wines for you own holiday table. This festive, casual atmosphere will feature gourmet appetizers and wines including Mandolina’s Barbera, Sangiovese & Pinot Grigio. There is limited seating; please call for reservations, (210) 687-1818 or email lori@scenicloopcafe.com.Glenlivet Single Malt Scotch Dinner
Tuesday, December 1, 7 p.m., $99 plus tax and gratuity
The Palm
233 E. Houston St.
Warm up your palate with a Lobster Shooter amuse bouché. The first course is Grilled Jumbo Shrimp paired with Glenlivet Nadurra 16 Year Old. The next course is Arugula, Endive, and Radicchio Salad matched with Glenlivet 15 Year Old. The main course, served with Glenlivet 18 Year Old, is your choice of Filet Mignon with Mushroom Ragout and Roquefort Pommes Frites; Atlantic Salmon Filet Oscar with jumbo lump crab meat, asparagus, fresh tarragon, and hollandaise sauce; or 12-Ounce New York Strip with horseradish whipped potatoes, crispy shallots, and scotch infused demi-glace. Family style sides will include Creamed Spinach and Half-and-Half (Cottage Fries and Onion Rings). Dessert will be Warm Chocolate Brioche Pudding with Black Cherry Ice Cream, matched with Glenlivet 21 Year Old. For reservations, call (210) 226-7256. www.thepalm.comAmerican Artisanal Cheeses – Tasting Class
Wednesday, December 2, 6:30 – 9 p.m., $60
Central Market Cooking School
4821 Broadway St.
Clark Wolf, Cheese Expert, Author, and Consultant, will guide you through a modern “Cheese Tasting 101″. The cheese making process from milk to table will be discussed, as well as myths and magic of pairings with wine, beer, cider, nuts, fruit, and more.Wassilfest 2009
Thursday, December 3, 6 – 9:15 p.m., free admission
Downtown Main Plaza (San Antonio St. at Seguin St.)
New Braunfels, TX
Enjoy entertainment, holiday lights, food and of course Wassil! More information is at http://www.nbtexas.org/CurrentEvents.aspx?EID=1923.Bluebonnet Wine Holiday Trail Kick-off Dinner
Friday, December 4, 6:30 p.m., $69.95 plus tax and gratuity
The Vintage House Restaurant at Messina Hof
4545 Old Reliance Road
Bryan, TX
You will be greated with Bernhardt Winery’s Blanc du Bois. The appetizer is Savory Caraway-Cheddar Cheesecake with Port Reduction, paired with Messina Hof’s Reflections. The next course is Roasted Eggplant Soup, matched with Pleasant Hill’s Sangiovese. The salad will be Baby Field Greens with a Raspberry-Blue Cheese Vinaigrette and Candied Walnuts, partnered with Retreat Hill’s Blazin’ Blush. The main course is Stuffed Dover Sole En Croute with Bouquet of Fresh Fall Vegetables, served with Windy Winery’s Desert Rosé. The dessert will be Gingerbread Caramel Mousse Cake, matched with Cork This!’s Blonde. For reservations, call (800) 736-9463 ext 231 or ext 238.December Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. The following are scheduled for December: 5th – Andrew Gutierrez; 12th -Acenar’s Chef James Sanchez; and 19th – Johnny Hernandez and Melissa Guerra. On December 19th, the Farmers Market will be expanded to the Pearl Holiday Festival (for more detailed information, please see our article and the listing below). Demonstrations start a 9:30 a.m.; the market’s general hours are 9 a.m. until 1 p.m. The market also features a changing chef’s table lunch menu by Chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.“Soups” – Cooking Class
Saturday, December 5, 9:30 a.m. – 2:30 p.m., $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
In this class, you’ll learn the fundamental techniques and characteristics of various soup categories as you prepare a selection of satisfying bowls based on a variety of meats, legumes, and seasonal vegetables. As a participant in this class, you will receive a CIA logo apron and a copy of The Culinary Institute of America’s Book of Soups to take home.Texas Bluebonnet Wine Trail: Holiday Wine Trail
December 5 & 6, 12 & 13, $30 for one, $50 for two
Various locations
Take a drive to wine country and sample wine and food pairings at each of the trail’s wineries. If you visit four of the wineries on the trail, you will receive a commemorative Pinot Noir glass. Participants include Bernhardt Winery, Colony Cellars, Cork This! Winery, Messina Hof Winery & Resort, Pleasant Hill Winery, Retreat Hill Winery & Vineyard, and Windy Winery. Tickets are good for both weekends, but only one visit per vineyard included. To purchase tickets, see http://bit.ly/8zWq23.Port & Stilton Tasting, and Port Shots, too!
December 5, 6, 12 & 13, Saturdays 10 a.m. – 6 p.m.; Sundays, Noon-6 p.m., Free
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
Sample the Vintage Port with a strong, delicious and pungent blue cheese! There will also be Port Shots: sample caramel, shoot some port and chase it with chocolate! Delightfully wicked! Live music will be as follows: Dec. 5 Raggedy Cats; Dec. 6 Scooter Pearce; Dec. 12 Chad Hudson; and Dec. 13 Doug Anthony. More information is at www.beckervineyards.com.Edible Austin Eat Local Week—Urban Farm Bicycle Tour
Saturday, December 5, 9:30 a.m. – 12:30 p.m., $25 individual, $45 two or more people
Uncover Austin agriculture on a family-friendly bicycle tour, with optional stops at Boggy Creek Farm, Zhi Tea, Rain Lily Farm, Hands of the Earth Farm, and more. Sample products and enter to win prizes including a cruiser bicycle. The tour starts at Bicycle Sport Shop (S. Lamar), Austin Farmers’ Market (downtown), and Sunset Valley Farmers’ Market. Tours are 10, 14, and 24 miles. More information and tickets are at http://tinyurl.com/austinbike.Herbs to Delight the Eyes & Palette – Cooking Class
Saturday, December 5, 10 a.m. — 1 p.m., $37 + $10 food fee
San Antonio Botanical Garden
555 Funston
Explore the garden with herbalist Diane Lewis to learn best practices of herb harvesting. Afterward, learn how to create simple and delicious dips, spreads, salsa, salad dressings, and more. Also, learn how to preserve fresh herbs in tasty vinegars and pesto. These recipes are different than those in Diane’s previous classes. To register, call (210) 657-8866 or visit www.communityed.neisd.net.Second Annual La Gran Tamalada- Tamale Workshop
Saturday, December 5, 11 a.m. – 3 p.m.
Guadalupe Theater
1301 Guadalupe St.
Carmen Tafolla, Olga Garza Kauffman, “La Susie” Mendiola, and Ellen Riojas Clark will teach tamal history and tamal making. The event welcomes families. For more information, call (210) 271-3151. www.guadalupeculturalarts.orgHoliday Cooking Class
Saturday, December 5, noon, $45
Aldaco’s at Sunset Station
100 E. Hoefgen
Aldaco’s Executive Chef, Richard Jimenez, will share chef secrets, tips and tricks of the trade while you enjoy an enchilada lunch with two margaritas. The lesson will include six simple holiday hors d’oeuvres, Enchiladas Verde, Guacamole, and three varieties of margaritas. To make reservations, call (210) 222-0561. www.aldacos.netIndependence Brewing Co. First Saturday Brewing Tour and Tasting
Saturday, December 5, 1 – 3 p.m., free
Independence Brewing Co.
3913 Todd Lane #607
Austin, TX 78744
The tour and beer tasting is from 1 – 2 p.m. and they will remain open until 3 p.m. Food and merchandise are available for sale and you can bring your own lawn chairs. Dogs welcome in front parking lot, but not in the production facility. More information is at http://www.independencebrewing.com/events/brewerytour.html
Rape Crisis Center Benefit
Saturday, December 5, 2 – 4 p.m., $50
COCO Chocolate Lounge & Bistro
18402 US 281 N, Suite 114
Relax during the busy holiday season at this benefit and enjoy wine and chocolate pairings. Tickets are available at www.rapecrisis.com.“A Perfect Stranger Close to My Heart” Benefit
Sunday, December 6, 4 p.m., $30 inclusive
Aldaco’s Mexican Cuisine
20079 Stone Oak
Join Blanca Aldaco in her efforts to raise funds to help a local man who must leave his family three weeks each month for health treatments. 100% of the proceeds will go to the family. The price includes 2 cocktails (mojito, margarita, beer or wine), fajita buffet, tax, and gratuity. For reservations or donations, call Jillian at (210) 494-0561.Holiday Sushi Party – Cooking Class
Monday, December 7, 6:30 – 9 p.m., $50
Central Market Cooking School
4821 Broadway St.
William “Goro” Pitchford, Chef / Owner or Godai (Big Goro) Sushi, is offering a hands-on class to learn different styles of sushi, practice rolling techniques, and pick up simple presentation tips. The menu will include a variety of sushi and maki to be determined by the selection of seafood available on the day of the class.A Vegetarian Christmas – Cooking Class
Wednesday, December 9, 6:30 – 9 p.m., $45
Central Market Cooking School
4821 Broadway St.
Justin Sparkman, CM Cooking School Chef, has crafted a menu to please vegetarians and non-vegetarians alike including Creamy White Bean-Garlic Soup with Rosemary; Frisée Salad with Garlic Croutons & Mustard Vinaigrette; Wintry Root Vegetable Risotto with Red Beans; Balsamic Glazed Beets & Greens; and Pear-Cranberry Crisp with Soy Ice Cream.Holiday Dinner Party from Lambert’s – Cooking Class
Thursday, December 10, 6:30 – 9 p.m., $60
Central Market Cooking School
4821 Broadway St.
Lou Lambert, Owner and Executive Chef of Lambert’s in Fort Worth and Austin, will showcase his innovative talents in this holiday menu: Roasted-Beet Salad with Shaved Fennel & Candied Shallot Vinaigrette; Port Arthur Oyster & Shrimp Stew; Grilled Butterflied Leg of Lamb with Kalamata Olive Demi & Garlic Whipped Potatoes; and Cajeta Carmalitas with Mocha Ice Cream.Tana Wheeler Benefit
Friday, December 11, 7 – 10 p.m., donations
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
Grand Winery Tour at 8 p.m.; Silent Auction 7-9 p.m.; Music by Ten Foot Roosters. Proceeds will benefit Ms Wheeler, a teacher and single mother of two children in Johnson City, who has stage 2 breast cancer. For more information, email Chris at beckerlavender@beecreek.net.La Tamalada: Old-Fashioned Tamale Making
Saturday, December 12, 9 a.m.- noon, $25 museum members, $35 non-members
Witte Museum
3801 Broadway
Experience the tamale making techniques, while learning more about this San Antonio tradition. Class size is limited to 20 participants per session. To register, call (210) 357-1910.Wine School
Saturday, December 12, 4 – 6:30 p.m., $20
Copa Wine Bar
19141 Stone Oak Pkwy
Sample six Italian wines along with a small cheese plate with discussion led by Denise Eadson of Republic’s Diamond wine division. For reservations, call (210) 495-2672.Christmas Gospel Brunch with a Texas Twist
Sunday, December 13, 10:30 a.m. – noon, adults $25, children $12.50
Gruene Hall
1281 Gruene Rd
New Braunfels, TX
Be inspired at a New Orleans style gospel brunch with buffet by The Gristmill and entertainment by Bret Graham and The Gospel Silvertones. The menu includes Oven Roasted Turkey Breast; Seasoned Roast Beef; Falls City Pepper Bacon; Migas; Buttermilk Biscuits and Gravy; and more. The meal includes one champagne drink; other bar beverages available at additional cost. Cowboy Kringle will be making a special appearance. Tickets are available at http://tickets.gruenehall.com/Where the Bison Roam – Cooking Class
Monday, December 14, 6:30 – 9 p.m., $65
Central Market Cooking School
4821 Broadway St.
Terry Conlan, Executive Chef of Lake Austin Spa Resort, will show his expertise in building flavor without fat in the following menu: Bison & Potato Hash Cake with Sunny Side Egg; Buffalo Hunter Burger; Bison & Black Bean Chile; Pink Adobe Strip Steak with Green Chile & Caramelized Shallot Pan Sauce; Short Rib with Bourbon Reduction & Winter Greens; and Grange Chocolate Cake with Orange Sauce.Holiday Entertaining – Cooking Class
Tuesday, December 15, 6:30 – 9 p.m., $60
Central Market Cooking School
4821 Broadway St.
Molly Fowler, The Dining Diva & cookbook author from Houston, will give detailed instructions for stress-free entertaining with a Texas menu: Baked Oysters with Caramelized Onions & Bacon; Salad of Mixed Greens with Spicy Cranberry Vinaigrette; Stuffed Beef Tenderloin with Zesty Red Wine Reduction; Green Chile Mashed Potatoes; and Pecan Truffle Tart.Johnny Carino Holiday Italian Feast – Cooking Class
Wednesday, December 16, 6:30 – 9 p.m., $65
Central Market Cooking School
4821 Broadway St.
The restauranteur and star of PBS’s “Break Me Off A Piece of That” will demonstrate: Carino Family Warm Minulata; Sausages & Olives with Olive Oil & Herbs; Seafood Stew with Shellfish & White Fish in a Fellel & Saffron Broth Topped with Baby Winter Greens; Pork en Croûte with Wild Mushroom Farce & Port Wine & Cranberry Reduction; Cranberry & Orange Chutney; Braised Fennel & Spinach with Slivered Garlic; and Holiday Cannoli with Rum Candy Fruit & Warm Chutney of Dried Fruits.Vegetarian Holiday Classics Cooking Class
Thursday, December 17, 6 – 7 p.m., $10
Whole Foods Market – Quarry
255 E Basse Rd.
Mike Behrend, Chef and Owner of Green Vegetarian Restaurant, will show you how to create your own festive vegetarian table. Sign up at the Guest Services Desk or call (210) 826-4676.Grand Gusto
Thursday, December 17, 6:30 – 9:30 p.m., Minimum $10 donation or a new unwrapped gift
Ajuúa! Cuisine de Mexico
11703 Huebner Rd., #208
At this holiday party, enjoy complimentary appetizers, cocktails, music, and entry for a grand prize. Proceeds benefit Elf Louise Christmas Project. www.grandgusto.orgHoliday Cheer with Beer – Cooking Class
Friday, December 18, 6:30 – 9 p.m., $55
Central Market Cooking School
4821 Broadway St.
John A. Tamez, CM Cooking School Chef, along with CM beer & wine experts, will illustrate pairing foods with beers. Menu includes: Fennel, Potato & Smoked Salmon Soup; Roasted Beets, Toasted Walnuts & Watercress Salad with Creamy Horseradish Dressing; Standing Rib Roast with Spinach-Porcini Stuffing; Golden Winter Roasted Vegetables; and Eggnog Flan on Cinnamon Crust.Christmas Murder Mystery Dinner – “Twas the Night for Murder”
Friday, December 18, 6:30 p.m., $69.95 plus tax and gratuity
Messina Hof
4545 Old Reliance Road
Bryan, TX 77808
The story basis for the evening is, “Although his greeting cards spread warmth and cheer, North Pole had a frosty demeanor. No one was sad when his body was found under the tree on Christmas Morning.” Dress as your favorite Christmas character. The meal includes Cajun B.B.Q. Shrimp with Cheddar Cheese-Chive Grit Cake; Cream of Roasted Eggplant Soup; Salad of Baby Field Greens and Lolla Rossa with Greek Vinaigrette and Feta Cheese; Baby Veal Chops with Brandy-Green Peppercorn Sauce, Parmesan Risotto, and Spinach Soufflé; and Grand Marnier Chocolate Cake. For more information and reservations, call (800) 736-9463 ext 234.Floore’s Country Store & Robert Earl Keen Benefit for SA Food Bank
Ongoing until December 18 & 19
John T. Floore’s Country Store
14492 Old Bandera Rd.
Singer Robert Earl Keen has partnered with the San Antonio Food Bank, Floore’s Country Store, and KCYY radio to obtain food donations to raise food donations during this holiday season. If you bring in three non-perishable food items prior to the show, you’ll be entered to win a meet-and-greet with Robert Earl Keen. There will be two winners, one on the 18th and one on the 19th, who will be selected during those concerts. Following the show, they will meet the star.Pearl Holiday Festival
Saturday, December 19, 9 a.m. – 4 p.m., free admission
The Historic Pearl Brewery
200 East Grayson
In addition to the regular Farmers Market, there will be an artisans’ gift market, entertainment, and arts and crafts. Find holiday desserts, hams, turkey, and tamales and enjoy pictures with Santa, Gingerbread Houses, Holiday Fun Run / Walk (9 a.m.), Holiday Hair, Hand / Chair Massages, and Pearl Tours (10 a.m., 12 p.m., 2 p.m.). Detailed information is in our article. www.eventsatpearl.comLegacy Outdoor Market
Sunday, December 20, 10 a.m. – 3 p.m., free admission
18402 Hwy 281 (Northeast corner of 281 & 1604)
Enjoy the farmers market and live music, as well as an arts & crafts market. http://legacyoutdoormarket.com/Christmas Eve Buffet
Thursday, December 24, 5 – 10 p.m., $25 plus tax and gratuity
Achiote River Cafe at Grand Hyatt Hotel
600 E. Market St.
The meal will include Pan Latino Mixed Salads, featuring unique Composed Latin Salads and the signature salad bar. A carving station offers Apricot Glazed Bone-In Ham with Traditional Accompaniments. Buffet selections include Stewed Chicken with Tomatillo Sauce; Roast Strip Loin with Wild Mushroom Demi Glace; Pan Seared Salmon with Mango-Papaya Salsa; Roasted Pumpkin Soup; Roasted Garlic Mashed Potatoes; and more. Festive beverages include assorted Aguas Frescas and Warm Cinnamon Apple Cider. There will also be a dessert station with assorted holiday desserts by Chef Daniel. For more information, call (210) 224-1234. www.achioterivercafe.comChristmas Eve Dinner
Thursday, December 24, 5:30 – 8 p.m.
Biga on the Banks
203 S. St. Marys St.
Enjoy a holiday dinner with Christmas carols sung by Bett Buttler. There will be Christmas crackers and paper hats to be worn until dessert as tradition dictates. Special holiday coctails include Egg Nog spiked with Maker’s Mark and Biga Poinsettias (Champagne, Cointreau and Cranberry Juice). For reservations, call (210) 225-0722.Pre / Post Christmas Dinner
Thursday & Saturday, December 24 & 26, $30, $45 with matching wine pairings, all plus tax and 18% gratuity
Bin 555
555 W. Bitters
The first course is your choice of Winter Squash Chowder with Spiced Crouton and Candied Sage or Untraditional Caesar Salad with Grilled Red Onions. Next is Grilled Cheese Sandwiches with Sweet Tomato Jam, followed by Spanish Mojo Glazed Grilled Salmon with Oven Roasted Tomato, Pine Nut, Baby Spinach and Chorizo Ragout. The fourth course is your choice of the following: Grilled Texas Bobwhite Quail with Roasted Corn, Applewood Bacon and Smoked Tomato Coulis; Chicken Speidino with Red Pepper Sofrito and Fresh Oregano; and Veal Meatballs with Cinnamon and Peach. For dessert, select either Dark Chocolate and Nutella Torte with Hazlenut Ganache and “Winter Fruits” or Warm Spanish Basque Almond Cake with Cinnamon-Vanilla “Chantilly”. For reservations, call (210) 496-0555.Christmas Eve Dinner
Thursday, December 24, 5:30 – 10 p.m.
Crumpet’s Restaurant & Bakery
3920 Harry Wurzbach
A limited menu is available including first courses such as Mousse Truffle Paté, Stuffed Artichoke, and Nova Scotia Smoked Salmon. Entrées include Breast of Chicken with Montrachet Sauce; Fresh Rainbow Trout; Shrimp Lyonnaise with Wild Rice Blend; and Veal with Chanterelles Mushrooms and Cognac Sauce. The “Trilogy” will be offered for $39.50 plus tax and gratuity, which includes appetizer, soup and house salad, Lobster Tail, Rack of Lamb and Tenderloin of Beef. For reservations, call (210) 821-5600.Christmas Eve Dinner
Thursday, December 24, $49.99 plus tax and gratuity
The Fig Tree
515 Villita St.
The holiday meal starts with an Amuse Bouche and continues with Butternut Squash Bisque with Cambazola Cheese and Brown Sugared Pecans. The next course is Field Greens with Dried Cranberries, Goat Cheese, Aged Sherry Vinaigrette. The main course is your selection of Braised Wagyu Beef Short Rib with Smashed Yukon Gold Potatoes and Glazed Root Vegetables; Roasted Goose Crêpe with Chestnut Purée, Marinated Prunes, and Buttered Brussels Sprouts; Veal “Panée” with Sherry Butter, Grilled Forest Mushrooms, Israeli Couscous; and Hickory Scented Wild Salmon “ Benedict” with Haricots Verts, Pickled Shallots and Bagel Chips. The evening’s dessert is Buche de Noël. For reservations, call (210) 224-1976.Christmas Eve Dining
Thursday, December 24
Fogo de Chão
849 E. Commerce St.
The Brazilian steakhouse will be open on Christmas Eve, but closed for Christmas day. Enjoy unlimited servings of 15 cuts of delectable fire roasted meats that are brought tableside by gaucho chefs, as well as an extensive salad bar. Lunch with meats is $24.50 for adults; salad bar only is $19.50. Dinner with meats is $38.50 for adults; salad bar only is $19.50. Children ages five and under eat for free and those ages six to ten eat for half-price. For reservations, call (210) 227-1700.Christmas Eve Dinner
Thursday, December 24, $44.99 plus tax and gratuity
Little Rhein Steak House
231 S. Alamo St.
Your meal starts with a Holiday Bread Basket featuring Cranberry Cornbread. The soup course is Pumpkin Bisque with Apple Compote, Cardamom Crème Fraiche; the salad course is Caesar Salad with Gulf Shrimp and Sour Dough Crouton. The main course is your choice of: Traditional Butter Basted Free-Range Turkey with Onion Stuffing, Sweet Potatoes, Sweet Corn Flan and Cranberry Sauce; USDA Prime Rib with Au Jus, Horseradish Cream, Asparagus and Gratin Potatoes; and Wild Grilled Salmon with Hollandaise Sauce and Roasted Fall Vegetables. For dessert, choose Pecan Pie with Chantilly Cream or Apple Pie á la Mode. For reservations, call (210) 225-2111.Pre / Post Christmas Dinner
Thursday & Saturday, December 24 & 26, $50, $70 with matched wine pairings, all plus tax and 18% gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
Start off with Chef Jason Dady’s Seasonally Inspired Amuse Bouche. The first course is your choice of Creamy Maine Lobster Bisque with Saigon Cinnamon or Sous Vide Rabbit “Roulade” with Dijon Emulsion, Red Radish and Herb “Salad”. The second course is “Salad and Sandwich”: Grilled Cheese and Mixed Field Greens with Champagne Vinaigrette; this is followed by Pan Roasted Salmon with Roasted Cauliflower, Tarragon, Root Vegetables and Citron-Golden Raisin Coulis. The fourth course is your choice of Slow Braised Pork Belly with Butterscotch Glaze, Parsnip Puree, Pearl Onion and Chervil or Cast Iron Seared Beef Tenderloin with Bone Marrow Agnolotti, Parisian Vegetables and Bordelaise Sauce ($10 Beef Supplement). Dessert is your choice of Dark Chocolate “Soufflé” Cake with Nutella Ganache and Peanut Butter Mousse or “Pecan Pie” vs. “Pumpkin Pie”. For reservations, call (210) 349-8466. www.thelodgerestaurant.comChristmas Eve Dinner
Thursday, December 24
Luce Ristorante e Enoteca
11255 Huebner Rd, # 200
Enjoy selections from the dinner menu or special fresh seafood. For reservations, call (210) 561-9700. www.lucesanantonio.comPre / Post Christmas Dinner
Thursday & Saturday, December 24 & 26, $30, $45 with matching wine pairings, all plus tax and 18% gratuity
Restaurant Insignia
401 S. Alamo
Start with your choice of Housemade Buttermilk Biscuit with Country Style Ham, Honey and Pear Mostrada or Wagyu Meatballs with “Maria’s Mole”, Red Onion, Cilantro and Queso Fresco. The second course is Caesar Salad with Black Pepper Croutons and Parmigiano Reggiano. Next is Wood Oven Roasted Salmon with Warm Potato Salad, “Creamed Corn” and “Souse”. The main course is your choice of Cast Iron Fried Chicken and Piloncillo Waffles, Haricot Vert and Maple Gravy or Petite Filet Mignon with Caramelized Onions, Potato Confit and Shiner Bock Jus ($10 Beef Supplement). Dessert choices are “Santa’s Cookies and Milkshake” and Key Lime Pie Parfait. For reservations, call (210) 223-0401. www.restaurantinsignia.comChristmas Eve Celebration
Thursday, December 24
Soleil Bistro & Wine Bar
14415 Blanco Rd.
The restaurant will offer a limited menu with appetizer selections including Smoked Salmon Terrine and Truffled Mushroom Cream Soup. Entrée options include Roasted Salmon with Fingerling Potatoes and Dill Cream Sauce; Wild Boar Osso Bucco over Chile Potato Puree and Sage Orange Jus; Filet of Angus Beef with Rosemary Gratin Potato, Asparagus Fricassee and Green Peppercorn Sauce; Seared Chilean Seabass over Saffron Couscous with a Citrus Zest Beurre Blanc; and Roasted Mushroom and Asparagus Risotto. Dessert selections are Banana Napoleon and Molten Chocolate Cake. For reservations, call (210) 408-2670.Christmas Day Buffet
Friday, December 25, noon – 9 p.m., $25 plus tax and gratuity
Achiote River Cafe at Grand Hyatt Hotel
600 E. Market St.
This buffet starts with Pan Latino Mixed Salads, featuring unique Composed Latin Salads and Signature Salad Bar. The carving station will be Slow Roast Prime Rib with Traditional Accompaniments. Buffet selections include Chipotle-Apple Cider Glazed Pork Loin; Poblano-Cranberry Glazed Salmon; Herb Crusted Leg of Lamb; Roasted Pumpkin Soup; Saffron Rice; and more. Drinks include Aguas Frescas and Warm Cinnamon Apple Cider. To end the meal, enjoy assorted holiday desserts by Chef Daniel. For more information, call (210) 224-1234. www.achioterivercafe.comChristmas Day Brunch
Friday, December 25, 10:30 a.m. – 5 p.m., adults $35.95, children ages 7 – 16 $13.95, free for children under age 6, all plus tax and gratuity
Las Ramblas at Hotel Contessa
306 W. Market St.
A carving station will offer Fruita Mastarda Rotisserie Prime Rib with Natural Jus; Leg of Lamb Roulade with Oyster Stuffing and Mint Rosemary Jus. Some of the items on the main buffet include: Rotisserie Turkey with Giblet Gravy; Maple Bourbon Glazed Spiral Ham; New England Lobster Sherry Bisque; Green Bean Casserole; House Made Pancetta with Brussels Sprouts & Glazed Carrots; Spicy Cornbread Pudding; Soffrito Salmon with herb goat cheese gratin; and Cranberry Goat Cheese Scallop Sweet Potatoes. There will be a chilled Seafood Display including Boiled Shrimp, Snow Crab Claws, Oysters, Crawfish, and more. A waffle station will create Belgian Waffles with assorted Gelatos, topped with Bananas Fosters or Cherries Jubilee. To conclude the meal, sample some of the many selections from the Pastry Chef’s Table. For reservations, call (210) 298-8040.Christmas Prix Fixe Dinner
Friday, December 25, $40 plus tax and gratuity
Le Midi
301 East Houston St.
The holiday meal starts with your choice of Roasted Tomato Basil Soup with Jumbo Lump Crab or Mache Salad with House Smoked Duck, Pickled Shitake Mushrooms, Apples, Candied Walnuts and Hazelnut Vinaigrette. The next course is your choice of the following: Pan-seared Grouper over Mustard Lentils and Crispy Potatoes; Roasted Cornish Hen, Herb Gnocchi, Fricasee of Mushrooms and Rosemary Jus; and Beef Tenderloin, Duck Fat Sauteed Fingerling Potatoes, Carrot Puree and Pinot Noir Portobello Sauce. For dessert, select either Pear Frangipane Tart or Grand Marnier Chocolate Mousse. Please note, the restaurant will be closed for Christmas Eve, December 24th. For reservations, please call (210) 858-7388.Sharpen Your Knife Skills – Cooking Class
Saturday, December 26, 10 a.m. – 12:30 p.m.
Central Market Cooking School
4821 Broadway St.
The Central Market Cooking School Staff will show you how to sharpen, align, and care for your knives as well as classic cuts that will facilitate prep work. A light meal will be served. Bring your favorite chef’s knife or purchase a knife at the Cooking School.Boxing Day Celebration
Saturday, December 26, 10 a.m. – 6 p.m., free admission
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
Enjoy complimentary holiday hors d’oeuvres, yuletide music, and a fireside reading of Charles Dicken’s “A Christmas Carol”. Music by Raggedy Cats.New Year’s Eve Dinner
Thursday, December 31, $40 plus tax and gratuity
Ácenar Mexican Restaurant
146 E. Houston
The restaurant will offer a chef-inspired, three-course Prix Fixe menu, including a complimentary glass of champagne. For the first course, select Poblano Corn Bisque with Huitlacoche Relish and Queso Fresco or Fried Huitlacoche Quesadillas with Roasted Tomatillo and Avocado Salsa. Entrée options are: Braised Beef Short Ribs with Roasted Corn and Poblano Rice and Chipotle Arbol Barbecue Sauce; Chile Seared Mahi Mahi with Mushroom Blue Corn Tamale, Roasted Tomato Broth, and Yellow Tomato Salsa; Grilled 12 oz. Rib Eye with Two Bacon-wrapped Shrimp, Jalapeño Potatoes, and Fried Rajas and Onions. Dessert is your choice of Warm Chocolate Champurrado with Cajeta Churros or Apple Strudel with Strawberry Champagne Sorbet. The regular menu will also be available. For reservations, call (210) 222-2362.New Year’s Eve Buffet
Thursday, December 31, 5 p.m. – midnight, $35 plus tax and gratuity
Achiote River Cafe at Grand Hyatt Hotel
600 E. Market St.
Start off with Pan Latino Mixed Salads featuring unique Composed Latin Salads and Signature Salad Bar. A carving station will offer Roasted Strip Loin of Beef served with traditional accompaniments. Buffet selections include Stewed Turkey with Tomatillo Sauce; Jamaica Jerked Pork Loin with Pineapple Salsa; Valencia Paella; Tomato Bisque; Sweet Plantains; and more. Included in the meal are assorted Aguas Frescas and Holiday Desserts by Chef Daniel. For more information, call (210) 224-1234. www.achioterivercafe.comNew Year’s Eve
Thursday, December 31, $44 plus tax and gratuity
Aldaco’s
100 E. Hoefgen (in Sunset Station)
Enjoy the fireworks from Sunset Station’s twinkling plaza. A four course dinner with wine and cocktail pairings is available; it includes an appetizer, soup or salad, choice of main course (Achiote Grilled Pork Chop, Pepita Encrusted Baked Salmon Filet, or Grilled Rib Eye Steak with Melting Green Peppercorn-cilantro Compound Butter), and dessert (Tres Leches or Flan en Tierra). Reservations include party favors, free parking and champagne toast at midnight; call (210) 222-0561.New Year’s Eve
Thursday, December 31, $75 plus tax and gratuity
Antlers Lodge at the Hyatt Regency Hill Country Resort and Spa
9800 Hyatt Resort Dr
San Antonio, TX 78251
Start with your choice of: Braised Venison Shank, Texas Quail, Chorizo Grits, Roasted Tomatillo Salsa; Shrimp & Crab Cocktail with Cilantro-Cabbage Slaw and Chipotle Salsa; Goat Cheese Chile Relleno with Oak Smoked Eggplant Puree, Chile Oil, and Micro Cilantro. Antler’s Wedge Salad and Lobster Bisque will both be served. For an entrée, select from the following: Prime New York Strip with Roasted Garlic-Herb Butter, Grilled Asparagus, and Horseradish Mashed Potatoes; Chilean Seabass with Chimichurri, Olive Polenta, and Roasted Tomato-Poblano Salsa; Bison Tenderloin with Amber Ale Sauce, Chipotle Smoked Corn, and Smashed Fingerlings; Wine Braised Free-range Chicken with Wild Mushrooms, Bacon, Cippolini Onion, and Herb Spatzle; Free Form Lasagna with Smoked Eggplant Puree, Organic Vegetables, Local Goat Cheese, Chimichurri, and Red Pepper Cream Sauce. To end the meal, try either “Coffee and Donuts”, espresso créme brulée, hazelnut foam, and warm beignets, or Pastry Chef’s Selections of Petit Fours Accompanied by a Strawberry Bellini. For reservations, call (210) 520-4001 or see opentable.com.New Year’s Eve
Thurday, December 31, $65 for early seating, $100 for party including midnight toast, plus tax and gratuity
Biga on the Banks
203 S. St. Marys St.
The early seating from 5:30 – 7 p.m. will include four courses. The guests seated after 7:30 p.m. will enjoy a five course dinner with live music, party hats & horns and a champagne toast. Sample entrées include: Miso Baked Wild Striped Bass; Seared Natural Sea Scallops with White Bean Pancetta and Crab Ragout; Pepper Seared Ahi Tuna, served rare; Rosemary Braised Veal Cheeks with Buttery Saffron Pappardelle Noodles; Smoke Roasted Whole Poussin or Boudin Stuffed Quail with Truffled Chanterelle Mushroom Risotto; Grilled Beef Tenderloin or Bone on Angus Ribeye; and Tomato Ginger-crusted Australian Lamb Rack. For reservations, call (210) 225-0722.New Year’s Eve Dinner
Brasserie Pavil
1818 North Loop 1604 W (at Huebner)
The restaurant will be open during its normal operating hours and will be serving its regular menu. There will be specials on selected wine and champagne. For reservations, call (210) 479-5000.New Year’s Eve
Thursday, December 31
Chama Gaucha
18318 Sonterra Place
The Brazilian steakhouse restaurant will be open and celebrating the New Year at midnight. Reservations recommended; call (210) 564-9400. www.chamagaucha.comNew Year’s Eve Tasting Menu
Thursday, December 31, $75 per person plus $30 for wine pairings, plus tax and gratuity
COCO Chocolate Lounge & Bistro
18402 US 281 N, Suite 114
Enjoy a Grand Tasting Menu and dancing to live band music. The amuse bouché is Black Truffle Consommé. Starters include your choice of Roasted Tomato and Crab Bisque; Mesquite Smoked Quail; and Scottish Smoked Salmon. The palate cleanser is Trou Normand: Green Apple Sorbet with 25 year old Calvados. Main dishes are your choice of Pan Roasted Grass-Fed Filet Mignon; Poularde (Fat Hen) with Creamy Morel Sauce; and Medallion of Wild Caught Coho Salmon. Dessert choices are Duo of Opera Cakes; Créme Brulee; or Warm Nutella Tart. Afterwards follows an assortment of Chocolate Truffles. French champagne toast at midnight and party favors are included. For reservations, call (210) 491-4480 or see their website.New Year’s Eve – Roaring Twenties
Thursday, December 31
Cool Cafe
Havana Hotel
123 Auditorium Circle
Celebrate on the riverwalk with the regular menu and drink specials. Dress to party like it is 1920. No cover. For more information, call (210) 224-2665.New Year’s Eve Dinner
Thursday, December 31, 5:30 – midnight?
Crumpet’s Restaurant & Bakery
3920 Harry Wurzbach
Prix Fixe meals are available at different pricing levels. On these menus, some of the appetizers are Mousse Truffle Paté and Nova Scotia Smoked Salmon with Cream Cheese. Soup choices are Cream of Mushroom and New England Clam Chowder. Some entrées choices are Fresh Rainbow Trout Almondine, Beef Wellington, and Wild-Caught Alaskan Salmon Fillet, Charbroiled with Lemon Butter and Capers. The “Trilogy” will be available: appetizer; soup; house salad; Lobster Tail with Garlic Butter; Rack of Lamb Provençal; Tenderloin of Beef Rossini; and Raspberry Crème Brulée. For reservations, call (210) 821-5600.New Year’s Celebration
Thursday – Saturday, December 31 – January 2
Fleming’s Prime Steakhouse & Wine Bar
255 East Basse Rd. (in the Quarry)
Veuve Clicquot Brut Champagne Yellow Label NV will be available by the glass and specials will be on the menu: Wagyu Filet and Cold Water Lobster Tail ($75.95) and Maine Lobster and Seafood ($69.95). For more information and reservations, call (210) 824-9463.New Year’s Eve & Day Dining
Thursday, December 31 & Friday, January 1
Fogo de Chão
849 E. Commerce St.
The Brazilian steakhouse offers unlimited servings of 15 cuts of delectable fire roasted meats that are brought tableside by gaucho chefs, as well as an extensive salad bar. Lunch with meats is $24.50 for adults; salad bar only is $19.50. Dinner with meats is $38.50 for adults; salad bar only is $19.50. Children ages five and under eat for free and those ages six to ten eat for half-price. For reservations, call (210) 227-1700.New Year’s Eve
Thursday, December 31
Francesca’s at Sunset
The Westin La Cantera
16641 La Cantera Parkway
This evening, there are two seatings featuring innovative cuisine by Chef de Cuisine Erne Estrada: the first with menu favorites and the second with a special menu. Both seatings will feature the Charles Heidsieck Brut Reserve and the next will feature Charles Heidsieck Champagne Charlie Cuvee, Brut, 1985. Live music by Almost Heaven Duo, harp and flute performing classical & holiday music. There will also be other activities and door prizes. For reservations, call (210) 558-2253.New Year’s Eve
Thursday, December 31
Frederick’s Bistro
14439 Northwest Military Drive, Suite 100
Frederick’s Restaurant
7701 Broadway, Suite 20
Say goodbye to 2009 with a French Fusion Dinner. There is an early seating available at the Bistro only from 5 – 7 p.m., priced at $45 per person. Afterwards, the meal is available at both locations for $75 per person. They will stay open after midnight to welcome the New Year. First course options are: Beef Sirloin Carpaccio with Roasted Pepper Pesto; Stuffed Quail and Foie Gras Terrine Platter; Tuna and Salmon Tartare Spring Mixed with a Soy Vinaigrette Dressing; and Assorted Seafood Delicacy – Lobster, Crab, Shrimp Cocktail, Oysters on the Half-Shell with Caviar and Smoked Salmon. The next course is String Bean Salad with Vinaigrette Dressing and Foie Gras. Main course selections include: Pommegrate Glazed Duck Breast over a bed of Wild Rice Risotto; Beef Tournedo “Rossini” with European Foie Gras with Sauce Perigourdine and Truffle Mashed Potatoes; Sea Bass and Jumbo Lump Crab Meat Napoleon with Champagne Caviar Veloute and Fingerling Potatoes; and Grilled Main Lobster with Fresh Herbs, Sundried Tomatoes and Cognac Butter served on a nest of Spicy Linguini. A special assortment of desserts will conclude the meal. Reservations are suggested; call (210) 828-9050.New Year’s Eve
Thursday, December 31
Godai Sushi Bar & Restaurant
11203 West Ave
If you are craving a bit of sushi or tempura on New Year’s Eve, they will be open from 5 – 10 p.m. Their wine list includes sparkling options such as 1999 Pierre Jouet “Fleur” Champagne and they also have beers and sake. For more information, call (210) 348-6781. www.godaisushi.comNew Year’s Eve Prix Fixe Menu
Thursday, December 31, $90 plus tax and gratuity
Le Midi
301 East Houston St.
Start off the meal with Half-Dozen Tatamagouche Oysters. The second course is Tomato Tartlet, Fine Herb Goat Cheese, Nicoise Olives, and Fresh Basil Leaf. The next course is Nutmeg Scented Cabbage Soup with American Caviar. The fourth course is your choice of the following: Squab Breast over Butternut Squash Puree, Chanterelles, and Caramelized Pears; Chilean Sea Bass over Green Pea Ravioli, Eggplant Chips, and Black Olive Crème Fraiche; Lamb Sirloin Steak, Tartiflette, Provencal Vegetables, and Thyme Jus; and Roasted Scallops, Fennel Puree, Lemon Zest Confit, Green Asparagus, and Smoked Tomato Coulis. The fifth course is Cheese Assortment with Camembert, Bleu, and Chavignol. The dessert is Prune Clafoutis with Cinnamon Whipped Cream. The dinner includes a Champagne toast. For reservations, please call (210) 858-7388.New Years Eve
Thursday, December 31, $55 plus tax and gratuity
Liberty Bistro
200 N. Seguin Ave
New Braunfels, TX
Enjoy a five course meal with live jazz, starting with Potato Soup with Smoked Salmon. The next course is Black Eyed Pea Salad followed by Coq au Vin. The fourth course is Osso Bucco over Risotto. Dessert is Chiffon Cake with Lemon Curd and Butter Cream. For reservations, call (830) 624-7876. www.mylibertybistro.comNew Year’s Eve
Thursday, December 31, $100, $150 paired with wines, all plus tax and 20% gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
Begin the evening with an Amuse Bouche of Chef Jason Dady’s Winter Inspiration. The first course is your choice: Pan Seared Diver Sea Scallop with Yukon Gold Potato Mousseline, Preserved Lemon, Toasted Brioche and Red Sea Salt; Foie Gras Terrine “Holiday Style” with Butter Toasted Brioche; Slow Cooked Sweet Tomato with Saint Andre Grilled Cheese and Baby Arugula; or Braised Snake River Farms Pork Belly with Butterscotch Glaze, Pearl Onions, Chervil and “Butterfinger”. Second course options are: Roasted Butternut Squash Soup with House made Crème Fraiche and “Cinnamon Toast Crunch”; Local Mixed Field Greens with Goat Cheese, Tart Apples, Candied Pecans and Champagne Vinaigrette; Root Vegetables “Sous Vide”: Globe Carrots, Baby Red and Golden Beets, Shaved Radish and Toasted Pumpkin Seed Oil. The next course is Parsnip Agnolotti with Braised Oxtail and French Breakfast Radish. The fourth course is Maple Syrup Glazed Veal Sweetbreads, Brussels Sprouts-Pomegranate “Salad” and Macadamia Nuts. Choose from the following for the fifth course: Sous Vide of Rabbit Saddle with Globe Carrot, Wild Mushroom, Pearl Onion and Natural Jus; Pan Roasted Guinea Fowl with Belgium Endive, Purple Potato and White Asparagus; Pan Seared Salmon with Caramelized Cauliflower, Root Vegetables and Citron-Sultana Emulsion; Cast Iron Seared Beef Tenderloin with Truffled Yukon “Pave”, Baby White Turnips and Béarnaise Mousseline. Dessert choices are Dark Chocolate and Nutella Soufflé Cake with Walnut Crumble and Applewood Bacon-Salted Caramel Ice Cream; Deconstructed Almond Cheesecake with Candied Pear Jam, Sauternes Gelee and Pomegranate Gastrique; and “Banana Crème Pie” with Toasted Coconut Crème Anglaise. For reservations, call (210) 349-8466. www.thelodgerestaurant.com“Stir Things Up” New Year’s Eve
Thursday, December 31, $60 plus tax and 18% gratuity
The Melting Pot
14855 Blanco Rd.
Start with your cheese fondue choice: Smoked Salmon and Vodka; Swiss Cheese Fondue; Loaded Baked Potato; and Cheddar Cheese Fondue. A Salad Strawberry Almond Salad is next, followed by Fondue Feast: Twin Lobster Tails, Filet Mignon, Honey Orange Marinated Breast of Chicken, NY Strip Florentine, Shrimp Diablo, Spinach and Artichoke Ravioli and Sun Dried Tomato Ravioli, all accompanied with a variety of fresh vegetables, savory dipping sauces, and your choice of cooking style. Dessert is your choice of Caramel Nut Milk Chocolate Fondue or White Chocolate Apple Cobbler Fondue. Each couple will receive a Champagne Toast And a Melting Pot Gift Bag. Reservation with credit card guarantee are required; call (210) 479-6358.New Year’s Eve “A Night at the Oscars 2009″
Thursday, December 31, 9 p.m. to 12:30 a.m.
Messina Hof
4545 Old Reliance Road
Bryan, TX 77808
Enjoy an evening of food, wines, live music, gaming, and dancing! Dress like you are walking down the red carpet for this special night. Appetizers include assorted Texas Cheeses featuring Veldhuizen Dairy, Wateroak Farms, and On Common Ground Dairy. The Antipasta Display will include Candied Bacon; Stuffed Monterey Mushroom Caps; Texas Gulf Shrimp; Roulade of Lucky B Bison; and more. Other selections include Nolan Ryan Beef Prime Rib Carving Station with a Cabernet Demi Glace; Lonestar Goat Cheese and Spinach Stuffed Chicken Breast with a Pinot Grigio Beurre Blanc; Stuffed Quail; and others. A large variety of desserts will conclude the meal. Wines will be from the vineyard. Prices are as follows: before December 14th, $235 per couple, $125 per person; after December 14th, $285 per couple, $150 per person. For more information or reservations, call (979 )778-9463 ext.234. www.messinahof.comNew Year’s Eve
Thursday, December 31, $85, $115 with matching wine pairings, all plus tax and gratuity
Restaurant Insignia
401 S. Alamo
For the first course, select either Creamy Lobster Bisque with Black Pepper Mascarpone or Beef TarTare x 3. The second course is “Greek Salad”. Next, choose either Pan Seared Crab Cake with Thai Red Curry, Avocado and Red Pepper-Fennel “Slaw” or Pan Roasted Foie Gras with Blueberry Pancakes and Vanilla Infused Local Honey. The fourth course is “Lobster Enchilada”, followed by your choice of Cast Iron Fried Chicken with Piloncillo Waffles and Maple Gravy; Pan Seared Black Bass with Fingerling Potato, Picholine Olives and Green Peppercorn Jus; or Beef Tenderloin with Yukon Gold Confit, Caramelized Onions and Shiner Bock “Bordelaise”. Dessert selections are Dark Chocolate Nutella Souffle Cake with Blackberry Jam and Blood Orange-Chocolate Mousse or Deconstructed “Tres Leches” Cheesecake. For reservations, call (210) 223-0401. www.restaurantinsignia.comNew Year’s Eve
Thursday, December 31
Rosario’s Mexican Cafe y Cantina
910 S. Alamo
The regular dinner menu will be available and there will be no cover. No reservations will be taken; it is “first come, first served.” There will be live music by Vivir Trio Unplugged from 8 – 11 p.m. Afterwards, the t.v.’s will be tuned to the downtown San Antonio celebration.New Year’s Eve Celebration
Thursday, December 31, $60 dinner, $90 dinner and Champagne Midnight Toast Party, all plus tax and gratuity
Soleil Bistro & Wine Bar
14415 Blanco Rd.
To start, select either Duo of Salmon (House Cured Salmon and Smoke Salmon Terrine with Caviar) or Seared House Made Foie Gras with Apricot Chutney over Brioche. The salad is Butter Lettuce with Fresh Tarragon. Entrées include Poached Lobster Tail with Truffle Orchiette Mac & Cheese; Seared Chilean Sea bass with Saffron Israeli Couscous and Sun Dried Tomato Butter; Seared Duck Breast with Foie Gras Risotto and Apricot Sauce; and Wild Boar Osso Buco with Petit Legumes in a Sage Demi Glaze. Mint Lime Granite will be served to cleanse your palate. Desserts include Strawberry Foster Napoleon and Profiteroles Maison. The Champagne Midnight Tast Party includes free drinks after 10:30 p.m. and music until 2 a.m. An early bird four course dinner is available. Reservation are required; please call Jean-Francois at (210) 408-2670.New Year’s Eve
Thursday, December 31, $55, $80 with matched wine pairings, plus tax and gratuity
Tre Trattoria
4003 Broadway
Start your meal with Chef Jason Dady’s Antipasti Inspirations. The second course is your choice of the following: Quail “Saltimbocca” with White Polenta and Natural Jus; Creamy Crab and Roasted Garlic Soup with “Gremelota”; and Slow Oven Roasted Caprese Salad with Basil Oil and House pulled Mozzarella. For the next course, select Pan Roasted Gnocchi with Duck Confit, Bosc Pear, Blue Cheese Crema and Tarragon “Pesto”; Lobster Ravioli with Lemon, Pinenut, Spicy Bushel Basil and Toasted Breadcrumbs ($15 supplement); or House made Spaghetti with San Marzano Tomato-Vodka Sauce. The fourth course is one of the following: Seared Ahi Tuna with Zucchini, Sultana, “Salsa Verde” and Lemon Aioli; Classic Osso Buco; or Tuscan Marinated Ribeye ($10 Supplement). For dessert, select Nutella x 3 or Roasted Apple Galette with Cinnamon Ice Cream and Candied Pecans. For more information & reservations, call (210) 805-0333.New Year’s Eve Dinner
Thursday, December 31
Watermark Grill
18740 Stone Oak Pkwy
The restaurant’s regular menu will be available, which includes raw bar, seafood options, and steaks. For reservations, call (210) 483-7600.January Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. The following are scheduled for January: 2nd – Cora Lamar; 9th – Chef Hinnerk Von Bargen, CIA; 16th – Chef Jeff Balfour, Hotel Valencia; 23rd – Chef Mark Arriola, SOGO; and 30th – Chef Tom Stevens, Cypress Grille. Demonstrations start a 9:30 a.m.; the market’s general hours are 9 a.m. until 1 p.m. The market also features a changing chef’s table lunch menu by Chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.January Beer Dinner
Tuesday, January 5, 6 p.m., $45 plus tax and gratuity
Brasserie Pavil
1818 N. Loop 1604 West (at Huebner)
The beers from Saint Arnold Brewery will be paired with the meal’s five courses.
At reception, you will be greeted with Spoons of Tuna Ceviche with Avocado and Poblano Pepper and a glass of Brown Ale. After being seated, the next course is Personal Fondue with Seared Steak and Crudité, served with Lawnmower. Following this course is Braised Pork Belly Lola Rosa and Candied Pecans with Beemster Cheese and Beaujolais Reduction, matched with Texas Wheat. Served next is Four Cheese Pissaladiere, matched with Amber Ale, and then Grilled Skirt Steak with Roasted Pumpkin Puree, Balsamic Asparagus and Rosemary Madeira, served with India Pale Ale. Dessert is Strawberry Shortcake with Jalapeno Mint Anglaise, paired with Christmas Ale. For reservations, call (210) 479-5000.Wine FAQ
Saturday, January 9, 10:30 a.m. – 12:30 p.m., $30 or $25 per class if registered for all four classes
Dry Comal Creek Vineyards and Winery
1741 Herbelin Road, New Braunfels
This class will answer your questions about wine. You will receive a Winery U! diploma at the end of class, printed course materials, additional informational materials, and perhaps some surprises. Pre-registration is required and the class size is limited to 30. For more information or to sign up, see http://bit.ly/7UkZ4u.The Accidental Tourist’s Literary Feast ~ Table Travels
Thursday, January 14, $800 per table of eight guests
Grand Hyatt San Antonio
600 E. Market St.
Decorate one of twenty tables with the theme of your choice of book’s location. Whether it is the grandeur of the old South inspired by “Gone with the Wind” or a proper English table that would cheer the Brontë sisters, use your imagination for this fun competition. NYC interior designer Todd Romano will judge the grand prize, as well as two additional winners. Tables, chairs, chair covers, cloth napkins, glassware, utensils, plates, and a four-course meal by Chef Jeffrey Axel will be provided by the Grand Hyatt. Table hosts can bring their own dishes, silver, cystal, and more, but must assume responsibility for the items before and after the event. Bring a centerpiece, guest favors, and whatever items you’d like to incorporate into your design. Have your guests dress based on your table’s theme. Complimentary valet parking. The schedule is as follows: 2 – 5:30 p.m. table set-up; 6:30 – 7:30 p.m. cocktail reception and judging with music by Henry Brun; 7:30 – 9 p.m. dinner, guest speaker Todd Romano, and announcement of winners; 9 – 10 p.m. post celebration. For more information, call (210) 225-4728 x 11.All About Chickpeas – Cooking Class
Thursday, January 14, 6 p.m., $10
Whole Foods Market – Quarry
255 E Basse Rd.
Chef Mike Behrend of Green Vegetarian Cuisine & Coffee will teach this class on chickpeas. To sign up, please call (210) 826-4676.Citrus Fest
January 15 – 24
Central Market
4821 Broadway St.
A broader selection of citrus is available including: Minneola tangelos; pummelos; sweet limes; Buddha’s hand; yuzu; and kumquat. There will be demonstrations throughout the store including Volcano Blood OJ; Balconi Lemon Cakes with San Pellegrino; Berto’s Ice Cream; and Randy’s Key Lime Pies. For more information, call (210) 368-8600.“Sharpening Your Knife Skills”
Saturday, January 16, 9:30 a.m. – 2:30 p.m., $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
Learn proper knife selection, maintenance, and usage, as well as techniques like chiffonade and dice. Participants receive the CIA textbook “In the Hands of a Chef”, along with a CIA logo apron to take home.Battered Women’s Shelters Benefit Lunch
Saturday, January 16, 1 – 3 p.m., $25
Scenic Loop Cafe
25615 Boerne Stage Rd.
Scenic Loop Cafe, Hip Dingo & Little Black Dress Society present a fashion show to raise funds for Battered Women’s Shelters. The meal includes Sonoran Chicken Salad with Avocado on a Bed of Greens and Sourdough Bread. Coffee, tea, and soda will be provided and there is also a cash bar available. Tickets can be purchased by calling (210) 687-1818.2010 Wine and Rodeo
Saturday, January 16, 6:30 p.m., $100 for individual ticket, $1,500 for table of 10, $4,000 for Golden Corral table
Multi-Purpose Facility at Freeman Coliseum Grounds
3201 E. Houston
Enjoy award winning wines from the first annual S.A.L.E. wine competition. Special ticketing required for entry into the Cattleman’s Club, where premium spirits will be served. For more information and tickets, see http://www.sarodeo.com/annual/go_western_gala.html.Vallformosa Spanish and Argentinean Wine Dinner
Saturday, January 16, 7 p.m., $55 plus tax and gratuity
Liberty Bistro
200 N Seguin Ave
New Braunfels, TX 78130
The first course is Pear Salad with Bleu Cheese, Walnuts & Liberty Vinaigrette, which will be followed by Gnocchi with Spinach, Mushrooms, Onion, and White Wine Lemon Butter Sauce. The third course is Spanish Style Steamed Mussels; afterwards will be Beef & Pork Skewers with Chimichurri Sauce. Dessert will be Eclaires. For reservations, call (830) 624-7876.Wine Dinner
January 18, 19 & 20, 7 p.m., $65 plus tax and gratuity
Frederick’s Restaurant
7701 Broadway, Suite 20
Enjoy French fusion favorites paired with white and red wines from California, Australia and Italy. The first course is Tartare of Ahi Tuna and Salmon with Wasabi and Kobiko Eggs, paired with Clos de Bois Riesling, California. The next course is Asian Beef Salad, served with Estancia Pinot Noir, California. The third course is Sonoma Rabbit Filet and Legs with Honey and Leeks, matched with Barossa E Minor Shiraz, Australia. The dessert is Stacked Puff Pastry with Cherry Confit, served with Ceretto Moscato d’Asti Santo Stefano Belbo Italy. For reservations, call (210) 828-9050.Mollusks, Mudbugs & Mardi Gras – Cooking Class
Wednesday, January 20, 6:30 p.m., $65
Central Market Cooking School
4821 Broadway St.
Terry Conlan, Executive Chef of Lake Austin Spa Resort, will show you a Cajun-inspired meal without excessive fat including: French Crayfish Boil; Crispy Oysters Rockefeller; Eggplant & Crawfish Gratin; Oysters Mosca with Demi Glace & Crispy Crumbs; Beef Tenderloin with Crawfish Bordelaise; and Cointreau & Raspberry Crêpe Cake. For reservations, see http://bit.ly/73hcTV.La Focaccia Cooking Class
Wednesday, January 20, 7 – 9 p.m., $50 (cash or checks) plus tax and gratuity
La Focaccia Italian Grill 800 S. Alamo (at Presa)
Chef Luigi Ciccarelli will demonstrate the following: Escargot in a White Wine, Butter, Garlic Sauce with Fresh Basil; Mixed Field Green Salad with Arugula and Radicchio; Bread-Crusted Rack of Lamb in a Demi Glace; and Fettuccine in a Porcini Mushroom Butter Cream Sauce. Recipes will be provided, as well as dinner and wine. Please call (210) 223-5353 for reservations.Spanish and Argentine Wine Tasting
Thursday, January 21, 6 – 8 p.m.
Vela Wine Bar at Paloma Blanca
5800 Broadway
Some of the featured wines include: Martin Códax Ergo 2007 Tempranillo Rioja; Las Tocas Viñas Viejas de San Alejandro 2007 Garnacha; Don Miguel Gascón 2008 Malbec; and Alamos 2008 Malbec. For more information, call (210) 822-7120.Zin-Din Two Thousand Zin Ten
Thursday, January 21, 7 p.m., $90 plus tax and gratuity
Grey Moss Inn
19010 Scenic Loop Road
Helotes, TX 78023
The dinner’s appetizers are: Figs & Cambozola en Crostini with Fig-Zin syrup; Asparagus & Tomato Stuffed Pork Loin with Red Pepper Drizzle; Rock-Shrimp Spring Rolls with Honey Orange Chili Reduction; and Chicken Fried Steak Strips with Red Eye Gravy. The courses are: Pan-Seared Scallops with Roasted Garlic Risotto & Pea-Sail Pesto; Chorizo-Stuffed Quail on Gouda Polenta; Andouille Mussels Braised in Herbed White Wine with Rainbow Micro-greens; and Fire Roasted New York Strip Loin with Roasted Roma Tomato and Jackson Square Sauce. The dessert is Zin Candy Apples. The wines are as follows: Victory, California Parcel 31, 2007; Campus Oaks, Lodi, Old Vine, 2007; Trinatas, Contra Costa County, 2006; Graziano, Mendocino, 2006; Stephen Vincent, 2007; Storr’s Rusty Ridge, Santa Clara, 2005; Dry Creek, Heritage Clone, Sonoma, 2007; Brown, Napa, 2007; Lapis Luna, “Shoup Vineyard” Lodi, 2005; Orfila “Gold Rush” Old Vine, 2005; Daniel Gehrs, Santa Ynez, 2005; Joel Gott, California, 2007; Rosenblum, Contra Costa County, 2007; and Earthquake! Lodi, 2006. Dinner pricing for designated drivers without any wine is $58 plus tax and gratuity. Please call for reservations at (210) 695-8301. Reservations must be guaranteed with a credit card or payment and can be canceled until noon on the 21st.
“Sushi Styles” Wine Dinner
Thursday, January 21, 6:30 p.m., $39.95 plus tax and gratuity
Rock San Thai and Sushi Restaurant
5238 DeZavala Rd.
Chef Rocky Niravong will take you on a culinary journey through different styles of sushi with wines to match each dish. Call (210) 561-0011 for reservations.Restaurant Opening – TOST
Friday, January 22
TOST (formerly Soleil Bistro & Wine Bar)
14415 Blanco Rd.
The owners of Le Midi have redesigned Soleil as a French Colonial restaurant featuring a mix of French and Asian cuisine by Executive Chef Nolan Pierce. The restaurant will be open on Friday and Saturday, but will be closed on Sunday and Monday. They will again be open on Tuesday. The full menu will be available from 3 – 10 p.m. and appetizers will be available until midnight once they get their liquor license. Some of the appetizers on the menu include Scallop Ceviche; Panko Crusted Calamari; Escargot “Tempura” Style Tossed with Mint, Red Onion, and Soy Glaze; and Chicken, Lemongrass Soup with Vegetables. Entrée selections include: Orange Glazed Grilled Flat Iron Steak, Peanut Vermicelli, and Broccolini; Seared Flounder with Petite Vegetables and Classic Beurre Blanc; and Tiger Shrimp Stir Fried with Bell Pepper, Mushrooms, and Ginger Atop Green Onion Risotto. For more information, call (210) 408-2670.Mondavi Wine Dinner
Friday, January 22, 7 p.m., $69.95 plus tax and gratuity
Myron’s Prime Steakhouse
136 N. Castell
New Braunfels, TX
The dinner begins with Blue Satin Soup and Robert Mondavi Napa Chardonnay. The next course is Ahi Tuna paired with Robert Mondavi Carneros Pinot Noir. Afterwards, Spicy Barbecue Salmon will be matched with Robert Mondavi Napa Merlot. Tenderloin with Gruyere Mashed Potatoes will be served with 2005 & 2006 Robert Mondavi Reserve Cabernet Sauvignon. Dessert is Honey Panna Cotta with Fresh Raspberries and Robert Mondavi Napa Moscato d’ Oro. For reservations, call (830) 624-1024 or email myronsprimetime@sbcglobal.net.Opus One Vertical Tasting Wine Dinner
Friday, January 22, 7 p.m., $125 plus tax and gratuity
Crumpet’s Restaurant & Bakery
3920 Harry Wurzbach
Start with the 1998 vintage and Pheasant Pate en Croute. Next, enjoy the 1999 with Racelette Cheese over Feuillette. The 2000 will be served with Garlic Shrimp with Roasted Pepper Sauce. Next is the 2001 with Ostrich Filet with Morel Mushroom Sauce. The 2002 will be paired with Black and White Double Chocolate Mousse. Seating is limted; for reservations, call (210) 821-5600.Gluten-free Shopping Tour
Tuesday, January 26, 6 – 7 p.m., free
Whole Foods Market – Quarry
255 E Basse Rd.
Anne Allen will guide you through the store’s aisles, providing information about buying gluten-free products and answering questions. Sign up at Guest Services Desk or call (210) 826-4676.Ravenswood Wine Dinner
Wednesday, January 27, $60 for single pours, $75 for double pours, all plus tax and gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
Be greeted with a Svedka vodka cocktail and start the meal with Seared Diver Sea Scallop with Honey Crisp Apples, Hydroponic Bibb Lettuce, and Vanilla Brown Butter, matched with 2006 Sonoma County Chardonnay. The second course is “Mole Negro” Chicken Noodle Soup with House Made Egg Noodles, Roasted Chicken, Cilantro, Peanuts, and Guajillo- Chocolate Broth, paired with 2006 Sonoma County Merlot. The following course is House Cured Lomo Wrapped Veal Sweetbreads with Charred Red Onion Pancake and Salted Blueberry Caramel, served with 2006 Belloni Zinfandel. The fourth course is “Twizzler Glazed” Duck Breast with Pickled Strawberries, Toasted Farro, and Aromas of Mint and Eucalytous, matched with 2001 Gregory Vineyard Cab-Merlot. The final course is “Cherry Pie” Black Cherry Gelee, Pecan-Pie Crust Crumble, and Black Pepper Chantilly, partnered with 2006 Barriccia Zinfandel.
Call (210) 496-0555 for reservations.Artisan Breads Every Day – Cooking Class
Thursday, January 28, 6:30 – 9 p.m., $65
Central Market Cooking School
4821 Broadway St.
Peter Reinhart, Award Winning Author and Instructor at Johnson & Wales University, will demonstrate Sticky Buns 3 Ways (Honey Almond Buns,Classic Philadelphia-Style & Caramel Pecan); Crumb Cake; Fruit-Filled Kolache; Thumb-Print Rolls; Vanilla Challah; and Cinnamon-Chocolate Babka. You will also learn dough hearth bread variations. For reservations, call (210) 368-8617.Wine Dinner
Thursday, January 28, 7 p.m., $40 all inclusive
Copa Wine Bar
19141 Stone Oak Pkwy
Four courses with wine featuring Croquetas de Pollo, Paella Valenciana, Ensalada, and Churros con Chocolate. For reservations, call (210) 495-2672.Cooking Healthy with Chef Sarah
Friday, January 29, 11:30 am – 12:30 pm, free
Green Fields Market
19239 Stone Oak Parkway (at Huebner)
Chef Sarah Penrod, personal chef and owner of Chef for Life, will show you how to prepare two soups: White Cheddar and Tuscan Bean. Call (210) 495-4644 for more information.“The Red Wines of Bordeaux”
Sunday, January 31, 3 – 4:30 p.m., $19.95 plus tax and gratuity
Messina Hof Winery & Resort
4545 Old Reliance Rd
Bryan, Texas 77808
Beginners and connoisseurs can learn about the diverse wines produced from Bordeaux grapes, from dessert wines, rosés, whites, and ce´mants. Participants will take Messina Hof wines made from the Bordeaux grape: Barrel Reserve Cabernet Sauvignon; Private Reserve Cabernet Sauvignon; Paulo Cabernet Sauvignon; and Sauvignon Blanc. Light cheeses will be served. For more information or reservations, call (800) 736-9463 ext. 224.Sushi Party – Cooking Class
Monday, February 1, 6:30 – 9 p.m., $50
Central Market Cooking School
4821 Broadway St.
William “Goro” Pitchford, Chef/Owner of Godai (Big Goro) Sushi, will show you hands-on about different sushi styles, rolling techniques, and presentation. The menu will consist of a variety of sushi and maki and will be based on what seafood is available in the market on the class day.Stone Brewing Company Beer Dinner
Tuesday, February 2, 6 p.m., $45 plus tax and gratuity
Brasserie Pavil
1818 N. Loop 1604 West (at Huebner)
You will be greeted at this five course dinner with Honey and Coriander Glazed Beef Skewers with Ginger Chile Soy, paired with Pale Ale. Next, enjoy Mini Crab Wellingtons with Dijon Nutmeg Cream, served with India Pale Ale. The next course is Shaved Arugula and Fennel Salad with Fresh Figs and Goat Cheese, Toasted Almond Ver Jus Vinaigrette, partnered with Ruination. Afterwards, enjoy Scallop Ceviche with Basil, Avocado, and Pineapple, matched with Arrogant Bastard. Smoked and Grilled Lamb T-Bone with Truffled Polenta and Sautéed Asparagus, Cabernet Wine Mint Reduction will be served with Oaked Arrogant Bastard and the meal will end with Chocolate and Banana Brownie Cake with Vanilla Bean Gelato, served with Smoked Porter. For reservations, call (210) 479-5000.“Basic Wine Tasting – and Enjoying!” Class
Tuesday, February 2, 6:30 – 9:30 p.m., $18 materials fee + $21 Northside School District Adult & Community Education (NISD) fee
Rock San Thai and Sushi Restaurant
5238 DeZavala Rd.
Cecil Flentge, of Grapes & Groceries, will guide discussion and answers your questions about wine. This casual class will give you tools to relax with wine. Chef Rocky Niravong will prepare several dishes to complement the wines. The materials fee is payable to the instructor. To register, please call (210) 397-8100 or see www.nisd.net/ace.February Wine Tasting
Tuesday, February 2, 7 – 9 p.m., $22 plus tax and gratuity
Scenic Loop Cafe
25615 Boerne Stage Rd.
Enjoy a casual and social wine tasting featuring five wines and gourmet appetizers. Talk with other wine enthusiasts while tasting selections from Ambiente’s Chris Jordan. The first wine is French Rosé, Brut D’ Argent, a blend of Grenache & Cinsault. The next wine is 2008 CA’ Del Sarto Pinot Grigio, which will be followed by McMannis Chardonnay and then Ramsey 2006 Pinot Noir. The last wine is McManis 2008 Cabernet Sauvignon. The accompanying appetizers will be served buffet style. Reservations are encouraged; call (210) 687-1818.660 Curries
Wednesday, February 3, $65
Central Market Cooking School
4821 Broadway St.
Raghavan Iyer, IACP Award Winning Culinary Instructor and author, will teach from his latest book, which was named in the top cookbooks of 2008 by the New York Times and others. The menu will include Flame-Toasted Lentil Wafers with Avocado- Tamarind Chutney; Tapioca Pearl Fritters with Peanuts, Ginger & Chiles with Coconut Sesame Seed Sauce; Halibut Smothered with Coconut, Garlic & Chiles & Steamed in Banana Leaves; Yukon Gold Smashed Potatoes with Roasted Red Chiles; Red Bell Peppers & Spinach with Toasted Chickpea Flour; and Cadbury’s Double Chocolate Ice Cream.Winery U: A Lone Star State of Wine
Saturday, February 6, 10:30 a.m. – 12:30 p.m., $30 ($25 if registered for all 4 classes)
Dry Comal Creek Vineyards and Winery
1741 Herbelin Road, New Braunfels
A look at the state’s history of wine, the regions of cultivation, and the grapes grown. In this class, you will sample wines from across the state. Participants will receive course materials, additional informational materials, a Winery U diploma, and possible surprises. Preregistration is required and the class is limited to 30 participants. www.drycomalcreek.comMichael Flores Cooking Demonstration
Saturday, February 6, 11 a.m., $45
Sandy Oaks Olive Orchard
25195 Mathis Road
Elmendorf, TX 78112
Michael Flores, Chef, Author, and TV Personality, will be conducting a cooking demonstration of a three course menu, which features the orchard’s famous olives. The first course is Chiffonade of Spinach Tossed with Warm Olive Oil Vinaigrette of Mexican Chorizo, Purple Onion, Mushrooms and Mango, followed by the main course, Swordfish Poached in Olive Oil with Greek Skordalta Sauce and Fried Eggplant Jam. Dessert will be an Olive Orchard Mud Pie. Two glasses of wine and olive leaf tea are included with the meal. Preceeding the cooking demonstration and lunch, visitor can tour the orchard which has over 10,000 olive trees and enjoy an olive oil tasting. For reservations, call (210) 621-0044.Visiting Chef Cooking Party
Sunday, February 7, 2:30 p.m., $69.95 plus tax and gratuity
Messina Hof Winery and Resort
4545 Old Reliance Road
Bryan, TX 77808
Chef Brett Montgomery, who is currently Executive Chef at Houston’s Renaissance Greenway Hotel, will demonstrate how to prepare: Roasted Organic Pumpkin Soup with Cinnamon Shards; Southwest Jicama Salad with Smoked Bacon Shrimp; Free Range Chicken with Cowboys Beans, Braised Vegetables, and Natural Jus Lie; and Texas Pecan Tartlet with BlueBell Vanilla Bean Ice-Cream and Bourbon Caramel Drizzle. Each course will be paired with wines from Messina Hof. For more information or reservations, call (800) 736-9463 ext. 224.Slam Dunk for Life Super Bowl Fundraiser
Sunday, February 7, 5 p.m., $50 adults, $25 children ages 12 and under, all plus tax and gratuity
Fleming’s Prime Steakhouse & Wine Bar
255 East Basse Rd. (in the Quarry)
Enjoy unlimited “football” food, beer, and wine during the game. All of the evening’s proceeds will benefit Slam Dunk for Life and Touchdowns for Life, which enable at-risk youth to attend these summer camps. For reservations, call (210) 824-9463.“Exploring Italian Wine” Class
Tuesday, February 9, 6:30 – 9:30 p.m., $18 materials fee + $21 Northside School District Adult & Community Education (NISD) fee
Gianni’s Italian Cuisine
2602 N. Loop 1604 W (Bitters & 1604)
Cecil Flentge, of Grapes & Groceries, will guide you through a tasting of many red and white Italian wines, which will be paired with Italian dishes from Gianni’s. The materials fee is payable to the instructor. To register, please call (210) 397-8100 or see www.nisd.net/ace.Barry Callebaut Chocolate Academy
Tuesday, February 9, 6:30 – 9 p.m., $65
Central Market Cooking School
4821 Broadway St.
Amanda Snouffer will explain the best uses for milk, semi-sweet, dark and white chocolates. She will show how to temper chocolate and to make chocolate decorations. Confections include: Chocolate Truffles; Chocolate Fondue; Hot Chocolate; Chocolate Raspberry Pâte de Fruit; and Soft Chocolate Caramels.High Fashion for Haiti
Wednesday, February 10, 6 – 9 p.m.
Vela Wine Bar at Paloma Blanca
5800 Broadway
Enjoy Vela’s food & wine while viewing hand-crafted jewelry from Dallas-based Cassandra Collections. 10% of the proceeds from anything purchased during the event will be donated to Doctors Without Borders to help the victims in Haiti. There will be Happy Hour pricing during the event with $5 pricing on glasses of wine, appetizers, and cocktails. No reservations necessary. For more information, call (210) 822-6151.Italian Sauce Class
Wednesday, February 10, 7 – 9 p.m., $50 plus tax and gratuity, cash & checks only
La Focaccia Italian Grill
800 S. Alamo (at Presa)
Chef Luigi Ciccarelli will show you the basic methods to prepare traditional sauces: Beef Stock, Béchamel Sauce, Pesto, and Marinara. A sampling dinner is included featuring Veal Marsala, Shrimp Marinara, Tortellini Pesto, Asparagus Parmigiana, and wine. For reservations, call (210) 223-5353.David Arthur Vintner Dinner
Wednesday, February 10, 7 p.m., $75 plus tax and gratuity
Grey Moss Inn
19010 Scenic Loop Road
Helotes, TX
David Long, co-founder of David Arthur Vineyards, will guide you though some of their wines that are all rated 91 and above. The wines vary in retail price from $50 – $145 per bottle. The meal starts with Crawfish Beignets with Pepper Berry Reductions and Chicken-Fried Pork Strip with Baby Bok Choy & Asian Plum Sauce, served with 2007 Napa Sauvignon Blanc and 2006 Napa Merlot. Entrée selections include Blackened Sea Bass with Okra-pepper Medley & Saffron Rice (Meritaggilo, 2006 Napa); Wild Boar Rib Chop with St. Louis Style Ginger BBQ Sauce (Cabernet Sauvignon, 2006 Napa); and Pepper Fillet of Beef with Bernaise Sauce, Grilled Beefsteak Tomato, and Horseradish Mashed Potatoes (Elevation 1147, 2006 Napa). Dessert is Tart Lemon-Ricotta Pie. For reservations, call (210) 695-8301.Pre-Valentine’s Party
Thursday, February 11, 6:30 p.m.
Vela Wine Bar at Paloma Blanca
5800 Broadway
Celebrate Valentine’s Day early with complimentary chocolate fountain and 20% off bottles of champagne. For more information, call (210) 822-6151.Sweethearts’ Specials
Thursday, February 11 – 14, $75.90 per couple plus tax and gratuity
Brasserie Pavil
1818 N. Loop 1604 West (at Huebner)
The prix fixe includes: Grilled Sliced Tenderloin for Two “Chateau Briand” served with asparagus, creamy cauliflower garlic mashers, and wild mushroom green peppercorn sauce; Chocolate Fondue with Strawberries, Meringue, and Black Licorice; and two 3 oz. tasters of Lindeman’s Framboise Lambic Beer. These items are also available á la carté. The regular menu will also be available. For reservations, call (210) 479-5000.Seafood Lovers’ Dinner
Thursday, February 11 – 14, $75.90 per couple plus tax and gratuity
Watermark Grill
18740 Stone Oak Pkwy
Enjoy the Northeast Coast Lobster Bake for Two, which includes Main Lobster, Shrimp, Clams, Mussels, Chorizo, Potatoes, and Corn Wheels. Dessert is a trio for two of Double Chocolate Cake, Toasted Banana Almond Semi Fredo, and Raspberry Sorbet. This prix fixe is available for lunch, brunch, and dinner. For reservations, call (210) 483-7600.Valentine’s Weekend Dinner
Friday through Sunday, February 12 – 14, $55, $75 with wine pairings, all plus tax and gratuity
Biga on the Banks
203 S. St. Mary’s St.
Treat your Valentine to a three course dinner, which starts with Truffle Mushroom Duxelle amuse bouche. For the first course, choose from the following: Rep Pepper and Tomato Bisque with Aioli Crouton; Gulf Shrimp Ceviche with Avocado, Tequila, Corn Chips, and Micro Cilantro; Heirloom and Vine Ripe Tomatoes House Pulled Mozzarella Salad with Basil Pesto, Balsamic Olive Oil, and Sea Salt. Main course selections are Grilled Beef Tenderloin with Balsamic Glazed Onions, Horseradish Smashed Potatoes, Amish Blue Crumbles, Broccolini, and Steak Sauce; Sautéed East Coast Flounder with Herb Fennel and Navy Bean Relish; or Hot Smoked Salmon or Shrimp. For dessert, select the Cookie and Truffle Plate for Two; Creme Fraiche Mousse on Macadamia Nut Sponge Cake; or Flourless Chocolate Cake with Dark Chocolate Ganache. For reservations, call (210) 225-0722.Valentine’s Weekend Dinner
Friday & Saturday, February 12 & 13, 5 – 11 p.m.; Sunday, February 14, 5 – 9 p.m.
Bohanan’s Prime Steaks and Seafood,
219 E. Houston St., 2nd floor
If you choose, start your evening with a crafted cocktail at their 70-foot cherry wood bar or head to the dining room for dishes including East Coast Noank Oysters, 10-ounce Fresh Australian Cold Water Lobster, and a full selections of USDA Prime Beef. For dessert, enjoy hand-dipped chocolate tuxedo California long stemmed strawberries or tableside presentations of Bananas Foster, Cherries Jubilee, or Strawberry Imperials. For reservations, call (210) 472-2600. www.bohanans.comValentine’s Weekend Dinners
Friday – Sunday, February 12 – 14
COCO’s Chocolate Lounge & Bistro
18402 US Hwy 281, Suite 114
On Friday through Sunday, there will be a special menu of chocolate aphrodisiacs available. On Sunday from 10:30 a.m. – 2 p.m., there will be brunch with two buffets and a la carte. The starter buffet includes savory dishes, smoked fish, cured meats, salads, and cheeses. The dessert buffet will feature a number of the restaurant’s chocolate and classic desserts. The price for one buffet is $16; for both, it is $19.95. Juice is included, but prices do not include tax and gratuity. Other options include sweet and savory crepes, Eggs Benedict, Roast Chicken Breast, and Brioche French Toast and Eggs. “Bottomless” champagne and mimosas are available, as well as other drinks. There is also a children’s brunch menu which includes French Toast and Croque Monsieur. On Sunday night, embark on an “Odyssey in French Love” for $65 plus tax and gratuity. The six course meal starts with Candied Ginger Pate de Fruit with Spicy Pineapple Compote. For the next course, select from the following: Rainbow of Heirloom Tomatoes; Salade of Endive, Mixed Lettuce and Serrano Ham; Warm Fresh Herb Goat Cheese “Kisses”; or “Embracing Shrimp” dressed with white chocolate beurre blanc and lobster sauce. Enjoy Mon Cheri Intermezzo – Chocolate Vodka and Cherry Vodka Granite before choosing from the following: Savory Duck Confit in a Pasta Mille-Feuilles; Provence Herb Roasted Tenderloin of Beef; Lobster Tail and Crab Thermidor; or Sweet Red Chili Glazed Halibut. For dessert, selections include Chocolate Raspberry Napoleon; COCO Signature Cake “The Kiss”; or French Beignets. Chocolate truffles will follow the dessert. For reservations, call (210) 491-4480. www.sa-coco.comPre-Valentine’s Day Dinner
Friday and Saturday, February 12 and 13, $50 plus tax and gratuity
Frederick’s Broadway and Frederick’s Bistro
7701 Broadway and 14439 Northwest Military Dr.
Celebrate your love with a three course dinner, starting with your choice of Asian Beef Salad or Mushroom and Brie Soup. Selections for the main course are Veal chop with Shitake Mushrooms and a Port Wine Sauce; Chilean Sea Bass with Raspberry Veronique Sauce; Prime Rib Eye Steak with Peppercorn Sauce; or Grilled Main Lobster (half) with Fresh Herbs over Spicy Linguine. To finish the meal, decide on one of Frederick’s desserts. For reservations, call (210) 828-9050 for Frederick’s Broadway or (210) 888-1500 for Frederick’s Bistro.Pre-Valentine’s Day Dinner
Friday and Saturday, February 12 and 13
Gianni’s Italian Cuisine
2602 N Loop 1604 West, Ste 209
In addition to the regular menu, they will have entrée specials including Osso Buco, Surf & Turf, Veal Chops, and Red Snapper á la Venice. Appetizer specials include Stuffed Mushrooms, Baked Mussels, and CLams Oreganata. Nona’s Cheesecake and Cold Sabayon will be featured desserts. For reservations, call (210) 233-9240.Valentine’s Weekend Specials
Friday – Sunday, February 12 – 14
Shiraz
4230 McCullough Ave.
On Friday and Saturday, enjoy a four course “Pre Valentine’s Dinner for $45 plus tax and gratuity. The meal starts with your choice of Hamous, Stuffed Kofta Kabobs, or Grilled Shrimp in Saffron Sauce. The next course is Organic Field Green Salad. Entrée selections are Rack of Lamb with Raspberry Chipotle Sauce served with Oven Roasted New Potatoes and Grilled VeggiSs; Black Angus Tenderloin topped with Brandy sauce, served with Oven Roasted New Potatoes and Grilled Veggies; Breast of Chicken in a Walnut Pomegranate Sauce; Mahi-Mahi with Saffron Lemon Sauce over Dill Rice and Vegetables; or Moroccan Crepes (vegetarian) Stuffed with Organic Spinach and Chick Peas served over Rice Pilaf. Dessert choices are Chocolate Cake or White Chocolate Raspberry Cake. On Valentine’s Day, a special five course meal, priced at $60 plus tax and gratuity, includes a glass of Champagne and starts with your choice of Roasted Eggplant; Stuffed Kofta Kabobs; or Grilled Shrimp in Saffron Sauce. The soup course choices are Saffron Seafood Bisque and Roasted Tomato. The third course is Organic Field Green Salad. Entrée choices are: Rack of Lamb with Barberry Wine Sauce, served with Oven Roasted New Potatoes and Grilled Veggies; Black Angus Tenderloin topped with Jumbo Lump Crab Meat and Brandy Sauce served with Oven Roasted New Potatoes and Grilled Veggies; Grilled Chicken with Sundried Tomatoes and Artichoke in a Light Lemon Cream Sauce; Jumbo Shrimp with Roasted Walnuts and Cranberries over Basmati Rice; or Moroccan Crepes (vegetarian) Stuffed with Organic Spinach and Chick Peas, served over Rice Pilaf. For dessert, select Cranberry Pomegranate Sorbet; Chocolate Cake; or White Chocolate Raspberry Cake. Dietary needs will be accommodated. Vegetarians and vegans also accommodated. For reservations, call (210) 829-5050 or email dineatshiraz@yahoo.com.Valentine’s Weekend Specials
Friday through Sunday, February 12 – 14
All Stone Werks locations (Quarry – 7300 Jones Maltsberger Rd., 1604/Blanco – 1201 N. Loop 1604 W., The Rim – 5807 Worth Pkwy.)
In addition to the regular menu, there will be some specials. Appetizer specials include Belgian Endive Salad and Big Rock Lobster – tempura fried lobster tail topped with dual sauces. Main course specials include Grilled Alaskan Halibut Steak, served with potatoes au gratin glazed baby carrots and topped with an avocado relish; Boursin Stuffed Filet and Colossal Shrimp, served with truffled potatoes and sautéed asparagus; Lobster and Fettuccini in a Truffle Herb Cream Sauce; Herb Roasted Rotisserie Chicken with mashed sweet potatoes and sautéed asparagus; and Hickory Rubbed Rotisserie Prime Rib, sliced thick to order, with garlic whipped potatoes and sautéed asparagus.Chocolate Day
Saturday, February 13, 10 a.m. – 2 p.m., price is included in garden admission
San Antonio Botanical Garden
555 Funston
Learn more about this favorite treat. Sample some sweets and view the origin of chocolate, the cacao tree. www.sabot.orgSecond Saturday Art and Wine
Saturday, February 13
Boerne, TX
Park your car and enjoy free trolley service as you check out the art and wine at these participating locations: Boerne WineSeller; Carriage House Gallery; COSAS; Gallery 605; Dodging Duck Brewhaus; Garden Path Gallery; Highland House Gallery; J. R. Mooney Galleries; The School at Majestic Ranch; and Smilovici’s Galleria. Detail are at www.secondsaturdayartandwine.com.Chocolat & Dinner
Saturday, February 13, 8:30 p.m. & Sunday, February 14, 7:30 p.m., $50 plus tax and gratuity
Alamo Drafthouse Cinema- Park North
618 NW Loop 410
Enjoy a five course dinner with wine pairings while watching Chocolate starring Juliette Binoche and Johnny Depp. The meal starts with Imported Cheese Sampler, served with spicy hot cocoa. Next is Seasoned Fried Green Tomato Appetizer with Balsalmic Reduction, paired with Whitehall Sauvignon Blanc. The third course is Creamy Shrimp Bisque served with Gott Chardonnay. The main course is Cocoa Encrusted Lamb with Baked Gorgonzola Bites served with Napa Red Zinfandel. Dessert is White Chocolate Mousse Cup with Orange Zest Topping, paired with Fonseca Bin 27 Port. For tickets, see http://www.drafthouse.com/parknorth/shows.php?id=455.Valentine’s Weekend Specials
Saturday and Sunday, February 13 & 14, $40 plus tax and gratuity
Aldaco’s
1174 E. Commerce
For the first course, select either Garlic and Herb Marinated Calamari and Bacon-Wrapped Shrimp with Black Bean Cream Sauce or Chipotle-honey Grilled Quail Legs with Creamy Manchego Risotto. Next, choose either Arugula Pomegranate Salad or Creamy Roasted Corn Soup. Entrée selections are Tortilla-crusted Cod with Confetti Rice and Grilled Asparagus; Ribeye Steak with Roasted Poblano Butter and Papas Bravas; or Pineapple Mojito Grilled Chicken Breast with Roasted Garlic and Poblano Mashed Potatoes and Sautéed Vegetable Medley. Dessert options are Mexican Chocolate Cake with Chipotle-Raspberry Sauce or Capriotada, a Mexican bread pudding with vanilla ice cream and cajeta-caramel sauce. Free parking is available. For reservations, call (210) 222-0561.Valentine’s Weekend Dinner
Saturday & Sunday, February 13 & 14, $32 plus tax and gratuity
Luce Ristorante e Enoteca
11255 Huebner Rd. (in The Strand)
Enjoy live piano music by Paul Schaffenberger with a three course prix fixe. Appetizer options include Insalata di Mare; Carpaccio Cipriani; Calamari e Zucchine Fritti; and Salumi e Formaggio Misti. Entrée selections include Linguine ai Vongole; Gnocchi di Gorgonzola; Vitello Piccata; Agnello Scottadito; and Osso Buco. A dessert selection will be included. For reservations, call (210) 561-9700. www.lucesanantonio.comValentine’s Weekend Dinner
Saturday and Sunday, February 13 & 14, $120 / $130 per couple, plus tax and gratuity
The Melting Pot
14855 Blanco Rd.
Enjoy a five course fondue feast. The higher priced dinner includes lobster. For more information and reservations, call (210) 479-6358.Valentine’s Day Dinner
Sunday, February 14, $45 plus tax and gratuity
18 Oaks at JW Marriott San Antonio
23808 Resort Parkway
Start off this meal with your choice of French Onion Soup or Steamed Clams in Tomato Broth. Select for your salad either Steakhouse Wedge or Whole Leaf Caesar. For your entrée, choose either 8 oz. Filet Mignon or Grilled Diver Scallops with Jalepeño Honey, both served with sides. For dessert, opt for Trio of House Made Ice Cream or Warm Apple Crisp. The full menu will also be available and there will be margarita and Becker wine specials. For reservations, call (210) 403-3434.Valentine’s Day Dinner
Sunday, February 14, $75 plus tax and gratuity
Antlers Lodge at Hyatt Hill Country Resort and Spa
9800 Hyatt Resort Dr.
The romantic dinner starts with the chef’s choice of amuse bouche followed by a glass of Gruet, Blanc de Blancs and your choice of Baked Oysters with Chorizo, Cave-aged White Cheddar and Crème Fraiche or Shrimp and Black Bean Empanada with Charred Tomatillo Sauce. For the main course, the options are Braised Pork Belly, Celery Root Puree, Maple-glazed Apples and Crisp Apple Chips; Prime Filet, Roasted Poblano Chiles, and Smoked Cheddar “Mac & Cheese”; or Seared Sea Bass with Warm Green Gazpacho and Creamy Grits. The sweet end to the evening is Baked “Hot Chocolate” with Pasilla Chile and Sweet Pecan Ice Cream. For reservations, please call (210) 520-4080.Valentine’s Day Dinner
Sunday, February 14, $63 plus tax and gratuity
Azúca
713 S. Alamo
The 7th Aphrodisiac menu by Chef Rene Fernandez is four courses, which starts with Seductive Kama Sutra, a selection of Latin appetizers that include Creamy Guacamole, Crab Cakes with Coriander Rémoulade, and Fried Yuca with Mojo and Crispy Tostones in Garlic Butter. The next course is your choice of Magic Lover’s Elixir (Mussel and Chorizo Chowder) or Sweet Heart Salad (Hydroponic Red Oak, Arugula, and Radicchio with Goat Cheese Crostinis, Sundried Figs, and Candied Almonds). Entrée selections are Aphrodite Desires (Long Island Duck Confit, Braised in Pinot Noir); Eros Pick (Beef Tenderloin en Croûte); and Casanova’s Preference (Caribbean Lobster Thermidor, $12 surcharge). Dessert is Cupid’s Indulgence – Chocolate and Strawberry Layer Cake with Heart Almond Cookies, Chocolate Covered Strawberries, and Chocolate Sauce. A glass of Marquis de la Tour sparkling wine is included. For reservations, call (210) 225-5550. www.azuca.netValentine’s Day Dinner
Sunday, February 14, $55 plus tax and gratuity
Barbaresco
9715 San Pedro
Start your dining experience with Appetizers Combo including Chicken Fried Oyster and Macadamia Scallops. Next, enjoy either the Siena Salad, composed of mixed field greens with diced mango, apple, pecans, cashews, and goat cheese with honey-yogurt dressing or Clam Chowder, prepared in the New England style. Choose from the following entrées: Alaskan Halibut, topped with creamy lemon sauce on sautéed spinach; Piccolo Filet, an 8 oz. tenderloin broiled with Béarnaise sauce, served with mashed potatoes and sautéed vegetables; Chicken Casserole, a half chicken roasted in a cast iron pot, then steam in its own juices with potatoes, garlic, and rosemary; and Veal Osso Bucco, braised with Sangiovese wine sauce, served on a bed of creamy pepper and bacon Israeli coucous. Dessert is either Strawberry Cheesecake with Chambord chocolate mousse and chocolate dipped strawberries or Butterscotch Créme Brûlée with caramel corn and simple syrup whipped cream. For reservations, (210) 231-0989.Valentine’s Day Dinner
Sunday, February 14, $55 without wine, $80 with matching wines, all plus tax and gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
“Para Picar” (for starters), you will start this romantic meal with “Love Birds”- Quail, Chicken, and Duck Croquettes with Sweet Corn Créma and Spanish Paprika Oil. For the first course, choose from the following: Mixed Field Greens with Shaved Fennel, Red Radish, Goat Cheese, and Basil & Orange Vinaigrette; Untraditional Style Caesar Salad with Sourdough Croutons, Grilled Red Onions, and Parmesan; or Winter Squash Chowder with Spiced Crouton and Candied Sage. For the next course, select from: Wood Oven Baked Littleneck Clams with House Cured Pancetta and Truffled Potato Foam; French Brie “Strudel” with Roasted Mushrooms and Pearl Onion and Thyme Gastrique; “Chicken and Waffles” (Chicken Confit Rillette with Mini Sourdough Waffle, Cripsy Skin, and Maple Jus; or Lamb Meatball with Fennel, Cucumber, Yogurt, and Blood Orange Aioli. The third course is Grilled “Caprese” Chevre Sandwiches with Sweet Tomato Marmalade. The fourth course is your choice of Spanish Mojo Glazed Grilled Salmon with Oven Roasted Tomato, Pine Nut, Baby Spinach, and Chorizo Ragout; Cast Iron Seared Beef Tenderloin with Caramalized Onion Puree, Roasted Baby Beets and Malbec Reduction; Duo of Berkshire Pork: Grilled Tenderloin and Braised Belly with White Cheddar Grits and Roasted Garlic-Honey Jus; or Butter Poached Lobster Tail with “Deconstructed Paella”: Crispy Rice, Roasted Peppers, Saffron Froth, and Chorizo Oil ($10 Lobster Supplement). For a sweet end to the meal, select from the following: Dark Chocolate and Nutella “Soufflé” Torte with White Chocolate-Mascarpone Mousse and Sour Cherry Coulis; “S’Mores” for Two; or “Red Velvet Cake” with Cream Cheese Ice Cream. Call (210) 496-0555 for reservations.Valentine’s Day Dinner
Sunday, February 14, $45 plus tax and gratuity
Ciao2
20626 Stone Oak Pkwy
Chef de Cuisine Luis Najera has crafted this meal, starting with your choice: Melon “Tiles” w/ Spanish Blue Valdeon Cheese, Arugula, Pistachio Crumble, Grapefruit Gastrique; Cauliflower Cream, Roasted Purple, Yellow and Orange Cauliflower; or Roasted Half Texas Quail w/ Spanish Chorizo Polenta and Frisee. Main course selections are Roasted Cornish Hen w/ Prosciutto-Vegetable Ragout, Smoked Paprika Jus; Monkfish “Osso Bucco”, Gremolata Risotto, Saffron Espuma; and Seared Rib Eye w/ Yukon Au Gratin, Grilled Pearl Onions, Honey Demi Jus. Dessert choices are “Unusual Smores”: Chocolate Pudding, Caramelized Marshmallows, and Graham Cracker Pie Crust or Cannoli Duo: Bittersweet Chocolate / Vanilla with Strawberry Coulis. For reservations, call (210) 481-7031.Valentine’s Day Dinner
Sunday, February 14, $35 plus tax and gratuity
Cibolo Moon at JW Marriott San Antonio
23808 Resort Parkway
Start your meal with either Tequila Shrimp with Red Chili Butter or Warm Goat Cheese, Peach Jam, and Spiced Pecans. For your salad, choose Iceberg Wedge with Brazos Valley Blue Cheese and House Smoked Bacon or Gulf Crab Salad with Avocado and Chile Lime Chips. Main course selections are Carved BBQ Brisket or Redfish on the Half Shell; both are served with choice of side. For dessert, choose either Pot Luck Banana Pudding or Classic Strawberry Shortcake. The full menu will also be available and there will be margarita and Becker wine specials. For reservations, call (210) 403-3434.Valentine’s Day Brunch & Dinner
Sunday, February 14
Crumpets
3920 Harry Wurzbach
From 11 a.m. – 3 p.m., enjoy a seated brunch with entrées including: Organically Raised Veal Scalloppini; Eggs Benedict; and Beef Ribeye or Filet with Green Peppercorn or Bordeaux Mushroom Sauce. The “Trilogy” will also be available; priced at $34.50, it includes Lobster Tail, Rack of Lamb Provençal, and Tenderloin of Beef with Rossini Sauce. From 5 until 10 p.m., there are prix fixe available at $35 – $55. All meals start with your choice of appetizer (Norwegian Smoked Salmon with Cream Cheese or Veal Scalloppini with Morels Mushroom and Cognac Sauce) and soup ( Cream of Mushroom or Clam Chowder.) The price is based on entrée selection; some items include Shrimp Lyonnaise with Wild Rice Blend; Fresh Rainbow Trout Almondine; and Tenderloin of Beef Savoy. The “Trilogy” will also be available, priced at $55. All prices do not include tax and gratuity. For reservations, call (210) 821-5600. www.crumpetsa.comValentine’s Day Dinner
Sunday, February 14, 3 – 9 p.m.
Earl Abel’s
1201 Austin Highway
Some of the appetizer specials are Baked Brie with Caramelized Fig Preserves and Crab Stuffed Mushrooms. The evening’s salads include Heirloom Tomato, Whole Leaf Caesar, and Wedge of Iceberg Lettuce. Soup specials are Asparagus Bisque, Chilled Strawberry Soup, and Sweet Corn Chowder. Entrée specials are Twin Jumbo Lump Crab Cakes served with Jalapeño Cheese Grits & Mango Relish; 10 oz. Niman Ranch Rib Eye served with Butter Mashed Potatoes & Grilled Vegetables; and Chicken Picatta served with Butter Mashed Potatoes & Vegetable. Desserts include their Signature Chocolate Éclair and “Be Mine” Red Velvet Cake with Mascarpone Icing. For reservations, call (210) 822-3358. www.earlabelssa.comValentine’s Day Dinner
Sunday, February 14, $69 plus tax and gratuity
The Fig Tree
515 Villita
The romantic dinner starts with Crab and Avocado Martini with Lemon Parsley Foam, followed by Duck Confit with Frisée, Roasted Shallot Vinaigrette, and Chévre Mousse Crostini. Cranberry Champagne Granité will cleanse your palate before your choice of entrée: Cold Water Lobster with Truffle Scented Asparagus Risotto or Braised Kobe Beef Short Rib with Winter Vegetables, Smashed Yukon Gold Potatoes, and Natural Jus. To end the meal, enjoy a glass of champagne and Neapolitan Chocolate Bombe. The entire á la carte menu also available and items from the prix fixe can be ordered individually. The restaurant opens at 6 p.m.; patio seating and valet are available. For reservations, call (210) 224-1976.Valentine’s Weekend Dinner
Friday – Sunday, February 12 – 14
Fleming’s Prime Steakhouse & Wine Bar
255 East Basse Rd. (in the Quarry)
Special sharing dishes will be available including: Saucy Glazed Porterhouse Steak with Cognac Mushroom Glaze ($98); and Blue Cheese Crusted Filet Mignon & Lobster en Fuego ($89). Both include your choice of salad. For dessert, share Red Velvet Cake with Two Chocolate Dipped Strawberries ($9.50). Dinners will receive a $25 gift card for their next visit that expire on March 31. For reservations, see http://bit.ly/5Uvmwy.Valentine’s Day Dinner
Sunday, February 14, $80 plus tax and gratuity
Frederick’s Broadway and Frederick’s Bistro
7701 Broadway and 14439 Northwest Military Dr.
Start your four course romantic meal with your choice of Beef Sirloin Carpaccio with Roasted Pepper Pesto; Stuffed Quail Foie Gras Terrine Platter with Salad Gourmande; Spicy Tuna Roll with Daikon and Pickled Ginger Relish; or Assorted Seafood Delicacy – Lobster, Crab, Shrimp Cocktail, Oysters on the Half Shell with Caviar and Smoked Salmon. The second course is Frederick’s Winter Salad with Champagne Vinaigrette. Main course selections, which are served with fresh, seasonal vegetables, include Veal Loin stuffed with Herbs and Cheese served over a Mushroom Risotto; Beef Tournedo “Rossini” with European Foie Gras with Sauce Perigourdine and Double Baked Yukon Gold Potatoes; Sea Bass and Jumbo Lump Crab Meat Napoleon with Champagne Caviar Veloute and Creole Rice; or Gratinated Lobster, Shrimp and Crab Newberg with Roasted Garlic Mashed Potatoes. To end the meal, select from the tray of Frederick’s desserts. For reservations, call (210) 828-9050 for Frederick’s Broadway or (210) 888-1500 for Frederick’s Bistro.Valentine’s Day Dinner
Sunday, February 14, 3 – 10 p.m.
Gianni’s Italian Cuisine
2602 N Loop 1604 West, Ste 209
In addition to the regular menu, there will be specials including Chicken Milano, Steak Diane, Sausage and Peppers, Veal á la Gianni, Osso Buco, Red Snapper and more. For reservations, call (210) 233-9240.Valentine’s Day Dinner
Sunday, February 14
Grey Moss Inn
19010 Scenic Loop Rd.
Helotes, TX
The regular menu will be available, as well as specials from Chef Lionel including Texas Gulf Red Fish with Herbed Tomato Beurre Blanc & Spicy Grits and 20 oz. Mesquite Grilled “Sweetheart” Ribeye for Two with Sautéed Mushrooms and Special Green Chile, Sundried Tomato & Chorizo Twice Baked Potato. For reservations, call (210) 695-8301. www.grey-moss-inn.comValentine’s Day Dinner
Sunday, February 14, $90 plus tax and gratuity
Las Canarias
112 College St.
Celebrate this romantic evening by starting with your choice of Strawberry Beignets with Triple Cream Brie or Duck Confit Crespelle with Fresh Fig and Lingonberry Sauce. The second course selections are East Coast Oyster Trilogy- Fresh, Country Fried, and Saffron Poached; and Avocado Panna Cotta with Crème Fraîche and American Caviar. For the main course, choose from the following: Freshwater Lobster Tail and Tournedo of Prime Beef Tenderloin with Fresh Mascarpone and Chervil Ravioli, Porcini Mushroom and Madeira Sauce; Fillet of Mediterranean Bronzini with Dungeness Crab Stuffed Piquillo Peppers, Marinated Fennel Salad and Grilled Artichoke Bisque; or Chateaubriand of Prime Beef Tenderloin with Asparagus and Sauce Béarnaise. To conclude the meal, choose either Valrhona Burnt Caramel Crème au Chocolate with Jivara Ganache Golden Figs or Chef’s Selection of Artisan Farmer and International Cheeses with Dried Fruits and Toasted Nuts. For reservations, call (210) 518-1000.Valentine’s Day Dinner
Sunday, February 14, $68 plus tax and gratuity
Little Rhein Steak House
213 S. Alamo
To start this special dinner from Executive Chef Oscar Molina, select from the following: Shrimp and Crab Cocktail; House Smoked Salmon; or Appetizer Tray (for two or more guests). Salad options are Beefsteak Tomatoes with Blue Cheese Crumbles or Winter Field Greens with Basil Vinaigrette. Main course selections include: Prime Rib Eye; Filet Mignon; Fresh Norwegian Salmon; and Cold Water Lobster Tail; all are served with asparagus, sautéed wild mushrooms, and Au Gratin potatoes. For dessert, enjoy a glass of champagne and choose either NY Style Cheesecake or Little Rhein Mudball. The restaurant opens at 5 p.m.; patio seating and valet are available. For reservations, please call (210) 225-2111.Valentine’s Day Dinner
Sunday, February 14, $100 without wine, $140 with matching wines, all plus tax and 20% gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
The evening begins with an Amuse Bouche, Chef Dady’s Seasonal Inspiration. The first course is your choice of the following: Pan Seared Diver Sea Scallop with Potato Mousseline, Preserved Lemon, Toasted Brioche, and Red Sea Salt; Shrimp and Crab “Veloute” with Saffron Foam, Spanish Chorizo, and Bell Pepper Brunoise; A Tasting of Farmers Market Vegetable Terrine with Extra Virgin Olive, Black Olive Tapenade, and House made Ricotta; Hudson Valley Foie Gras Terrine with Strawberry-Fennel Jam, Candied Hazelnuts, “Sour Cream”, and Toasted Brioche (Foie Gras Terrine- $15 Supplement). For the next course, choose: Baby Romaine Hearts with Grilled Red Onion, Sourdough Croutons, Fried Capers, and Garlic-Anchovy Aioli; Local Mixed Field Greens with Goat Cheese, Tart Apples, Candied Pecans, and Champagne Vinaigrette; or Sous Vide Artichokes and Red Olive Salad with Olive Oil, Toasted Garlic “Chips”, and Balsamic Reduction. The third course is your choice of Maple Leaf Farms Duck Confit with Orecchiette Pasta, Sweet Corn, Italian Parsley, and Toasted Garlic Breadcrumbs; “Chicken and Dumplings” with Petite Pan Seared Potato Gnocchi, “Mirepoix”, and White Truffle Crèma; or Roasted Squash “Agnolotti” with Parisian “Roots”, Pearl Onion, Chervil, and Brown Butter Emulsion. The next course is Veal Sweetbreads “Wellington” with Wild Mushrooms, Spinach, and Thyme Scented Jus. For the fifth course, select either Pan Roasted Duck Breast with Butternut Squash, Celery Root, Brussel Sprouts, and Bing Cherry Reduction; Sous Vide “Head to Tail” Rabbit with Butter Poached Carrots, Butterleaf-Parsley Coulis, and Natural Juices; Pan Roasted Striped Bass with Classic Italian Risotto, Lobster Broth, Herb Salad, and “Salsa Verde”; or Cast Iron Seared Beef Tenderloin with Seared Corn “Pudding”, Poached Asparagus and Foie Gras Bordelaise ($15 Beef Supplement). To conclude your meal, choose from the following: Coconut “Sponge” Cake with Passion Fruit-Cream Cheese “Icing”, Rum Braised Pineapple, and Micro Cilantro; Blackberry Tart with Lemon Bavarian Cream, Pine Nut Crust, and Japanese Yuzu Chantilly; or Dark Chocolate “Soufflé” Cake with Banana Crème Anglaise, Cocoa Nib Coulis and Toasted Peanut Nougatine. For reservations, call (210) 349-8466.Valentine’s Weekend Dinner
Saturday & Sunday, February 13 & 14, $50 plus tax and gratuity
Mike’s in the Village
2355-3 Bulverde Road
Bulverde, Texas 78163
This five course meal starts with Lobster Bisque with Fresh Herbs & Sherry, followed by Organic Mixed Greens and Classic New Orleans Oysters Rockefeller. For the main course, select one of the following: Pan Seared Yellow Fin Tuna over Soba Noodles, Tossed with Asian Vegetables & Spicy Honey Soy Glaze; Tender Filet Topped with Wild Mushroom & Gorgonzola Sauce, Brabant Potatoes & Sauteed Haricots Verts; or Seared Duck Breast with Fresh Cherry, Port Wine Sauce, Savory Wild Mushroom Bread Pudding & Sauteed Haricots Verts. For dessert, choose either Double Chocolate Cheesecake with Strawberry & Brandy Sauce or Raspberry Triffle with Creamy Chambord Sauce & White Chocolate. For reservations, call (830) 438-2747.Valentine’s Day Dinner
Sunday, February 14, $36.95 for 5 p.m. seating, $42.95 for 7 and 9 p.m. seatings, $24.95 for children ages 9 and under, all plus tax and 20% gratuity
Paesano’s Riverwalk
111 W. Crockett
An optional appetizer sampler for two can be added to your dinner for an additional $14.95, which consists of Parmesan Crusted Artichoke Hearts; Giant Calamari with Duet of Sauces; and Crab Cake Croquettes. A Caesar Salad will proceed your choice of entrées including Shrimp Paesano; Blue Cheese Herb Crusted Tenerloin & Port Wine Demiglace served over Garlic Mashed Potatoes; Parmesan Crusted Chicken Breast with Linguini Lemon Butter and Capers; Cheese Tortellini with Basil Pesto Cream and Pine Nuts; or Baked Salmon Stuffed with Lump Crab and Wrapped in Puff Pastry served with Baby Spinach. Dessert is Fantasia Di Limoncello, made with lemon liqueur soaked ladyfingers and sweetened mascarpone cheese. The children’s menu is Lasagna; Manicotti; or Spaghetti with Butter or Tomato Sauce. Reservations are guaranteed and not subject to cancellation; for reservations, call (210) 228-0367. At the 1604 location, they are offering a bottle of Dom Perignon & Shrimp Paesano for two, served with salad and fresh bread for $200.00 plus tax and gratuity.Dia de San Valentin
Sunday, February 14, 6:30 p.m., $49.95 plus tax and gratuity
Paloma Blanca Mexican Cuisine
5800 Broadway St., #300
Treat your Valentine to a three course coastal Mexican cuisine dinner with complimentary glass of Champagne. Adults only please. Start with your choice of Ensalada Doña Sulema (baby spinach infused with sliced apple, toasted almonds and cilantro-chipotle dressing, topped with raspberries & shaved queso fresco) or Crema del Cielo (light corn cream soup topped with roasted bell peppers & poblanos). For the main course, choose either Carne a la Rivera (grilled 6oz Ribeye with Gulf Coast shrimp in cilantro sauce served with chipotle-requeson mash potatoes and sautéed mango pico de gallo) or Snapper Orozco (char-grilled snapper drizzled with white wine-mojo de ajo served with sweet potato puree and poblano corn white rice). Dessert options are Chocolate Love Volcano (dark chocolate cake with molten Kahlúa chocolate center, served with strawberry ice cream and cajeta) or Empanadas de Amor (mini Guava & cream cheese empanadas served with Mexican vanilla ice cream). For reservations, call (210) 822-6151.Valentine’s Day Dinner
Sunday, February 14, $40 plus tax and gratuity
Piatti
255 E. Basse Rd., #500
This three course meal starts with your choice of items including Capasante (Pan Seared Diver Scallops in Lemon White Wine with a Sweet Potato Nest); Scampi Brushetta (Sautéed Texas Gulf Shrimp in Lemon Caper White Wine Sauce over Fresh Grilled Bruschetta Bread); and Verduri Fritti (Flash Fried Asparagus, Zucchini, Squash, Carrot & Mushrooms with Lemon Caper Aioli). Secondi selections include several pastas (Farfalle Alfredo, Rigatoni, and Ravioli Agosto), as well as other dishes like Pesca Speidini (Grilled Swordfish “Kabobs”), Pollo Parmesano (Lightly Breaded Chicken Breast Topped with Marinara and Buffalo Mozzarella), and Bistecca (Grilled Ribeye Steak Topped with Gorgonzola and Garlic White Cheddar Scalloped Potatoes.) For dessert, choose from the following: Cioccolata (Lavender Chocolate Tart with Hazelnut Crust); Tiramisu; or Torta Formaggi (House-made Hazelnut Crusted Cheesecake with Pomegranate Raspberry Sauce). For reservations, call (210) 832-0300.Valentine’s Day Dinner
Sunday, February 14, $65 without wine, $90 with matching wines, all plus tax and gratuity
Restaurant Insignia
401 S. Alamo
Start the evening with your choice: Creamy Lobster Bisque with Black Pepper Mascarpone; Fried Oysters Three Ways; or “Biscuits and Ham”. The second course is Apple and Riesling Poached Pear Salad with Grilled Endive, Celery Hearts, Pecorino Romano, and Applewood Smoked Bacon Vinaigrette. The next course is your choice of either Pan Seared Crab Cake with Thai Red Curry, Avocado, and Red Pepper-Fennel “Slaw” or “Love Birds”: Texas Quail Roulade and Fried Cornish Game Hen with Cherry Demi and Parsnip Puree. The fourth course is “Lobster Enchilada”, which will be followed by your choice of Pan Roasted Duck Breast with Butternut Squash, Pearl Onion, Baby Beets, Celeriac, and Pomegranate; Pan Seared Black Bass with Fingerling Potato, Picholine Olives, and Green Peppercorn Jus; Beef Tenderloin with Yukon Gold Confit, Caramelized Onions, and Shiner Bock “Bordelaise” ($10 beef supplement). For dessert, select either Dark Chocolate Nutella Souffle Cake with Blackberry Jam and Blood Orange-Chocolate Mousse or Deconstructed “Tres Leches” Cheesecake. For reservations, call (210) 223-0401.Valentine’s Day Dinner
Sunday, February 14
Roaring Fork
1806 N. Loop 1604 W.
In addition to the regular menu, Valentine specials will be offered including an appetizer of Three Bacon wrapped U-12 Scallops with a Caramelized Red Onion and Apple Compote, Sherry Reduction ($15). The entrée special is 12 oz. Rotisserie Prime Rib served with Rosemary / Roasted Garlic Mashed Potatoes and Jus ($20). For a sweet end to the meal, the dessert special is Bananas Foster Bread Pudding ($6). For reservations, call (210) 479-9700.Valentine’s Day Dinner
Sunday, February 14, 5:30 – 9:30 p.m., $60 plus tax and gratuity
TÖST Café & Bar
14415 Blanco Rd.
This four course meal starts with Champagne “TÖST” and Amuse Bouche. The next course is your choice of Champagne Brie Soup with Grilled Shrimp or Duo of Salmon Terrine and American Caviar. The main course options are Pan Seared Angus Filet with Asparagus, Sautéed Fingerling Potatoes and Truffle Hollandaise; and Black Bass en Papillotte with Vegetables and Tea Scented Jasmin Rice au Jus. For dessert, choose either Dark and White Chocolate Mousse or Strawberry Napoleon. Each lady will receive a red rose. For reservations, call (210) 408-2670.Valentine’s Day Dinner
Sunday, February 14, $55 without wine, $80 with matching wines, all plus tax and gratuity
Tre Trattoria
4003 Broadway
Your meal will start with Chef Jason Dady’s Antipasti Inspirations. The second course is your choice of Butternut Squash Bisque with White Truffle Oil and Toasted Pinenuts; Roasted Fennel, Baby Arugula, Fingerling Potato, Orange and Mustard Vinaigrette; or Creamy Orzo, Oysters, Chiles, and Almonds. The next course is your selection: Wild Mushroom Ragout with “Farrotto”, Toasted Walnuts, and Pecorino Romano; Creamy Crab Ravioli with Lemon, Basil, Lobster “Bisque” and Dark Rye ($15 supplement); Slow Roasted Pork Ragu with Grilled Garlic “Toast”, Parmigiano Reggiano, and Fried Egg. For the fourth course, select from the following: Pan Seared Market Fish with Braised Endive, Honey, Grapefruit, and “Panzanella”; Slow Braised Organic Free Range Chicken Thighs, Gaeta Olives, White Polenta “Pudding”, and San Marzano Tomato; or Tuscan Marinated Ribeye ($10 Supplement). The meal concludes with Nutella x 3 and Chef Weaver’s Valentine Surprise. For more information & reservations, call (210) 805-0333.Valentine’s Day Dinner
Sunday, February 14, $30.95 for 5 p.m. seating, $39.95 for 7 p.m. and 9 p.m. seatings, $19.95 per child ages 9 and under, all plus tax and 20% gratuity
Zuni Grill
223 Losoya St.
An optional Appetizer Sampler for Two featuring Chicken Flautas, Scorpion Shrimp, and Calamari can be added to the meal at an additional $14.95. The salad is Haystack Field Greens, which includes Crisp Tart Apples and Jicama Mango Slaw, served with Prickly Pear Vinaigrette. The entrée choices include Pan Seared Salmon with Southwestern Potatoes and Asparagus; Prime Sirloin Chimichurri atop Charro Black Bean Purée and Asparagus; Grilled Chicken Tuscany Pasta with Cilantro Pesto Cream Sauce, Pine Nuts, and Bacon; or Grilled Veggie Fajitas. Dessert is Cheesecake Brulee. The meal price includes iced tea and assorted soft drinks. The children’s meal is either Burger or Chicken Tenders; both served with fries. For reservations, call (210) 227-0864.Celebrate Chinese New Year – Cooking Class
Monday, February 15, 11 a.m. – 1:30 p.m. and 6:30 – 9 p.m., $75
Central Market Cooking School
4821 Broadway St.
Martin Yan, Chef and host of Yan Can Cook!, will teach you ways to welcome the Year of the Tiger. He will demonstrate: Gold Coin Mushrooms; Pomelo & Radish Salad; Imperial Sweet & Sour Fish; and Red & Gold Fried Rice.KLRN’s 30th Annual Fine Wine and Cuisine Tasting
Monday, February 15, 6 – 8:30 p.m., $40 in advance, $45 at the door
Alamodome
Dozens of San Antonio’s restaurants and caterers will be offering cuisine from around the world as you listed to the Bob Bass Band. The Alamodome will be decorated to represent some of the major wine regions; fill your commemorative glass with vintages from around the corner or the opposite side of the planet. More information and tickets can be found at http://www.sawinefest.com/10FWC.html.Winter Beer Dinner
Monday, February 15, 7 p.m., $45 plus tax and gratuity
Freetail Brewing Co.
4035 N. Loop 1604 W.
This four course dinner starts with assorted cheese paired with La Rubia and Torpor Porter. The second course is Spinach Salad with Strawberries, Orange Slices, and Candied Walnuts with Rye Wit Raspberry Dressing, matched with Spiced Rye Wit. The next course is Porter Braised Short Ribs with Wasabi Mashed Potatoes, paired with Double Secret IPA and Gnome-Brewed Version of Freetail Ale. The meal concludes with Chocolate Stout Cake with Rye Wit Raspberry Compote, served with Old Batch Rochetail. Seating is limited. For reservations, call (210) 395-4974.KLRN’s 16th Annual Wine Opener
Friday, February 19, 7 – 9:30 p.m., $150
The St. Anthony Hotel
300 E. Travis
Enjoy gold medal winning wines and fine cuisine while listening to Henry Brun and the Latin Playerz. More information and tickets are at http://www.sawinefest.com/10Open.html.Death by Chocolate II
Friday, February 19, 7 – 9 p.m., $35 plus tax
Boerne Wine Seller
412 River Road, Suite 104
Boerne, TX
Experience an evening for mystery lovers and foodies. Author Bob Doerr who writes the Special Agent Jim West Mystery / Thriller books has created a mystery game especially for this event as chocolate and food is paired with a variety of wines. He will be participating in the game and available for book signing. There will be prizes to those who solve the mystery. For reservations, call (830) 816-5432.The Flavors of Asia – Cooking Class
Saturday, February 20, 9:30 a.m. – 2:30 p.m., $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
Explore the cuisines of Vietnam, Thailand, China, Japan, Korea, and India while discovering ingredients and techniques unique to the Eastern world. Learn ways to create Asian-inspired dishes for everyday meals and a variety of authentic Asian dishes. Participants will receive a CIA logo apron and a copy of the CIA Flavors of Asia cookbook. For more information, see http://bit.ly/6R0scJ.Asian Festival – Year of the Tiger
Saturday, February 20, 10 a.m. – 5 p.m., prices vary
Institute of Texan Cultures
851 Durango Blvd.
Travel to the far East without leaving downtown San Antonio! The festival includes cuisines from across the continent including Chinese, Japanese, Thai, Vietnamese, Pakistani, Filipino, and Polynesian. For those wanting to learn to cook Asian specialties, there will be cooking demonstrations. Dance groups and martial arts demonstrations will entertain and there will be activities like origami for children. Online tickets are adults (13+), $8; children (6-12), $4; children (5 and younger), free. UTSA faculty, staff, and student pricing is $6 adults; $4 children. At the gate, tickets are $2 more for adults and $1 more for children. There are group rates available. To purchase tickets online or for more information, see http://www.texancultures.com/events/asian.html.A Day in Julia’s France – Chef Patrick Santé Cooking Class
Saturday, February 20, 1 – 3 p.m., free
Sun Harvest
8101 Callaghan Rd (Callaghan and IH 10)
Learn how to make this satisfying dish at home. More on Patrick Santé can be found at www.sante-foods.com. Seating is limited; to register, call (210) 684-9581.Beer and Cheese Tasting Seminar
Saturday, February 20, 2 p.m., $15 plus tax and gratuity
Freetail Brewing Co.
4035 N. Loop 1604 W.
Jason Davis will lead this informative class and discussion, pairing rich, flavorful cheeses with a variety of beers. No reservations are required.KLRN’s 13th Annual Champagne Brunch
Sunday, February 21, 11:00 a.m. – 1:30 p.m., $75
The St. Anthony Hotel
300 E. Travis
Start Sunday off with sparkling wines, multi-course brunch by Chef David Bull, and music by The Jim Cullum Jazz Band. More information and tickets are at http://www.sawinefest.com/10Brunch.html.Chinese New Year Banquet
Sunday, February 21, 6 p.m., $50
Golden Wok
8822 Wurzbach Rd.
Celebrate the year of the Tiger with an authentic menu. For reservations, call (210) 615-8282.The Basics of Understanding and Enjoying Wine
Starts Monday, February 22, 7 p.m.
International Language Center at San Antonio (ILCSA), $300
110 Gallery Circle
Cecil Flentge teaches this four session series will further your appreciation of wine. Topics covered include basic types of wine, wine regions, history, and wine styles. Wine terms, styles of wine glasses, wine labels, food pairings, and tasting techniques are also included. More information is at http://www.ilcsauag.com/about.html (click on courses)Mexican Cuisine Boot Camp: Appetizers and Hors d’Oeuvre
Monday & Tuesday, February 22 & 23, 7 a.m. – 1:30 p.m., $795
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
This course will teach you both sophisticated and casual antojitos, Mexican small plates. You will learn to make tortillas, tamales, tacos, soups, and moles. You will study regional culinary applications of corn, as well as the history and usage of huitlacoche. Prepare and taste dishes made with fresh and dried corn along with complementary dishes. Participants will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. For more information, see http://bit.ly/7lonpf.Palm Bay Imports Wine Dinner
Tuesday, February 23, 6:30 p.m., $55 plus tax and gratuity
Tre Trattoria
4003 Broadway
The first course is Polpette di Baccala, Braised Radish and Saffron Aioli, served with Aneria Prosecco. The next course is House “Charcuterie” Plate, paired with 2008 Anselmi Capitel Croce. The third offering is Jumbo Lump Crab Ravioli with Red Endive, Black Currants, Black Mission Fig Broth and Hazelnuts, served with 2007 Bottega Vinia Pinot Noir; next is Braised Lamb Ragu with Spiced Parsnip Purée, Roasted Porcini, and Blackberry Jus, matched with 2004 Col D’Orcia Brunello. Dessert is Spiced Apple Cake with Apricot and Orange Marmalata with Ginger Vanilla Gelato served with 2006 Planeta Moscato. For more information & reservations, call (210) 805-0333.“Pork Rules” Wine Dinner
Tuesday, February 23, 6:30 p.m., $39.95 plus tax and gratuity
Rock San Thai and Sushi Restaurant
5238 DeZavala Rd.
Chef Rocky Niravong will create a menu of Asian pork presentations with wines to match. Call (210) 561-0011 for reservations.“A Study in New York Strip”
Tuesday – Friday, February 23 – 26, $45 plus tax and gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
Explore different preparations of New York Strip paired with wine in this four-course prix fixe. For reservations, call (210) 349-8466.“Taste of France” Wine Dinner
Wednesday, February 24, 6:30 p.m., $55 plus tax and gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
This five course dinner features wine from Laboure-Roi of Burgundy. The first course is Tatamagouche Oyster with Pinaplle “Migonette”, Tarragon, and Chive, served with Le Sangliers Chardonnay Reserve. The next course is Beurre Blanc Poached Shrimp with Salade de Citron, matched with Pouilly Fuisse Vallon d’Or. The following offering is Pate de Campagne with House Mustard and Pickled Vegetables, served with Les Sangliers Pinot Noir Reserve. The main course is Whole Rasted New York Strip with Yukon Gold Potato-Leek Gratin, Carrot Purée, and Sauce Bordelaise, served with Côte de Nuits Villages “La Belle Masure”, 2007. For dessert, enjoy Blackberry Tart with Balsamic Granite, paired with Bourgogne Maximum Pinot Noir. For reservations, call (210) 496-0555.Mexican Cuisine Boot Camp: Puebla and Oaxaca
Wednesday – Friday, February 24 – 26, 7 a.m. – 3:30 p.m., $1,195
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
This three day course will explore traditional cooking from Puebla and Oaxaca; you will prepare and sample dishes made using indigenous ingredients. Chiles will be covered in depth, and you will learn ancient and modern techniques for the preparation of salsas, moles, and more. Participants will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. For more information, see http://bit.ly/8EakUo.Louis Martini Vineyards Vertical Wine Dinner
Friday, February 26, 7 p.m., $65 plus tax and gratuity
Crumpets Restaurant
3920 Harry Wurzbach Rd.
Start the meal with Crabmeat Stuffed Mushroom and a glass of Napa Valley Chardonnay 2006. Next, enjoy Veal Lugano, scalloppini with goat cheese and fresh tomato sauce and capellini, served with Ghost Pine Winemaker Blend 2006. The third course is Individual Beef Wellington made with Natural Australian Tenderloin, matched with Napa Cabernet Sauvignon 2006. The meal will end with Fresh Berry Crème Anglaise, paired with Louis Martini Gnarly Vine Zinfandel 2006. For reservations, call (210) 821-5600.Food Allergy Cooking Class
Saturday, February 27, 1 – 3 p.m., free
Sun Harvest (281 / 1604 location)
17700 US Hwy 281 N., Ste 200
Chef Patrick Santé will teach how to identify the symptoms of food allergies, which include IBS, migraine headaches, asthma, acid reflux, skin irritation, and sinus problems. Recipes will also be provided. More on Patrick Santé can be found at www.sante-foods.com. Seating is limited; to register, call (210) 684-9581.Smoked Ribs & Blind Chardonnay Tasting
Saturday, February 27, $35 plus tax and gratuity
Two Bros. BBQ Market
12656 West Ave.
This event is part one of the Swine & Wine Festival. Sample a variety of chardonnays while enjoying lip-smacking ribs and the music of Brad Turner. For more information, call (210) 496-0222. www.twobrosbbqmarket.comLouis Jadot Winemaker’s Dinner
Monday, February 28, 7 p.m., $125 plus tax and gratuity
The Dashiell House at The Fig Tree & Little Rhein Steak House
231 S. Alamo
Jacques Lardiere, distinguished Louis Jadot Winemaker, will be welcomed at this dinner featuring the label’s wines. At reception, you will be greeted with Beaujolais Rose. The first course is Vol au Vent of Snails in Chablis Sauce, served with Pernand Vergelesses Clos de la Croix Blanc 2006. The next course will be Oven-Roasted Vegetables Terrine, paired with Chassagne-Montrachet Morgeot Clos de la Chappelle Duc de Magenta 2006. The third course is Paupiettes of Dover Sole with Shrimp Mousseline, partnered with Puligny-Montrachet La Garenne Duc de Magenta 2006. The following option is Roasted Hill Country Quail Stuffed with Black Truffles Paté, matched with Savigny Les Dominodes 2006 and Pommard Epenots 2006. After this course is Braised Wagyu Short Rib Bourguignonne, served with Gevrey Chambertin Lavaux St. Jacques 2006 and Clos Vougeot 2006. The Burgundy Cheese Plate with Chaource, Epoisses, and Aisly Cendre will be matched with Moulin en Vent Grand Carquelin 2006 and Morgon Chateau des Lumiere Cote de Py 2006. The dinner will conclude with Mignardises and Coffee Services. There are limited seats to this dinner; please make reservations to Pat at (210) 224-1976.Culinary Boot Camp – Basic Training
Monday – Friday, March 1 – 5, 7 a.m. – 1:30 p.m., $1,750
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
This five-day course explores cooking fundamentals including: hands-on training in knife skills; kitchen terminology; dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming). Additionally you will taste wines, learn about wine and food pairings, tour the CIA campus, and take a practical examination at the end of the week like a professional. Participants receive two chef’s uniforms; paper chef’s hats, side towels, and aprons will be provided in class. http://ce.culinary.edu/ciachef/CourseListing.asp?master_id=1407&course_area=AE&course_number=1461&course_subtitle=00“Great Wine From Argentina & Chile” Class
Tuesday, March 2, 6:30 – 9:30 p.m., $18 materials fee + $21 Northside School District Adult & Community Education (NISD) fee
Rock San Thai and Sushi Restaurant
5238 DeZavala Rd.
Cecil Flentge, of Grapes & Groceries, will guide you through a tasting of wines from these South American countries and Chef Rocky Niravong will prepare several dishes to match the wines. The materials fee is payable to the instructor. To register, please call (210) 397-8100 or see www.nisd.net/ace.Girls Night Out for a Great Cause
Wednesday, March 3, 6 – 9 p.m.
Vela at Paloma Blanca
5800 Broadway
View the spring collections from Stella & Dot jewelry and enjoy an extended Happy Hour with $5 glasses of wine, $5 appetizers, and $5 cocktails. 10 percent of all Girls Night Out proceeds will be donated to CASA (Child Advocates San Antonio). For more information, call (210) 822-6151. www.velawinebar.comFine Wines of March
Thursday, March 4, 7 – 9 p.m., $25 plus tax and gratuity
Scenic Loop Cafe
25615 Boerne Stage Rd.
Scott Moore with Glazers will lead this tasting. Wine include 2008 Alamos Chardonnay Mendoza; 2008 Kris Pinot Grigio; Pierre Sparr Riesling; and Biltmore Estate Century Red Wine. Reservations are suggested; call (210) 687-1818 or email kim@scenicloopcafe.com.Cookbook Swap
Saturday, March 6, 9 a.m. – 1 p.m., free
Pearl Studio at Pearl Farmers Market
200 E. Grayson
Bring your unwanted cookbooks to this exchange and select some new ones for your library. Cookbook authors including Michael Flores will be on hand to autograph.Winery U: Wines Down Under
Saturday, March 6, 10:30 a.m. – 12:30 p.m., $30 ($25 if registered for all 4 classes)
Dry Comal Creek Vineyards and Winery
1741 Herbelin Road, New Braunfels
Take a multimedia tour and taste samples of the Southern Hemisphere’s major winegrowing countries: Argentina, Australia, Chile, New Zealand and South Africa. Participants will receive course materials, additional informational materials, a Winery U diploma, and possible surprises. Preregistration is required and the class is limited to 30 participants. www.drycomalcreek.comChuck Wagon Cook-Off & Heritage Gathering
Saturday, March 6, $20 dinner tickets, $5 general admission
The Agricultural Heritage Museum
102 City Park Rd.
Boerne, TX
The entire family can enjoy the chuck wagon cook-off contest, a western tradeshow, live music, cowboy poetry, and more. There is a limited number of meal tickets, which includes Chicken Fried Steak, beans, bread, potatoes, and cobbler. For information, call (830) 249-6007 or see http://bit.ly/cSujuT.Salsa & Scholarships
Sunday, March 7, 5 – 8 p.m., $25 presale, $35 at the door (children 12 and under are admitted without charge)
La Hacienda de Los Barrios
18747 Redland Rd.
Incarnate Word High School and Viola’s Huge Heart Foundation invite you to enjoy food, music, silent auction, and more, while raising money for scholarships. For more information or to purchase tickets, call (210) 832-2143 or see www.incarnatewordhs.org (click on the “giving” tab).Oscar Night® America Party
Sunday, March 7, 6 p.m., $100 per person $1,200 for a table
St. Anthony Hotel
300 E. Travis
KSAT 12 is hosting this “Hollywood-style” evening including dinner, Oscar viewing, silent auction and more, which benefits the Special Olympics Texas. For more inforation, call (210) 530-9898.Oscar Night at Copa
Sunday, March 7, 6:30 red carpet, 7 p.m. show begins
Copa Wine Bar
19141 Stone Oak Pkwy
This event ponsored by Moet Chandon, will have trivia, prizes, $20 Italian buffet, and Moet Chandon specials. For more information, call (210) 495-2672.“Wines and Cheeses of the World” Class
Tuesday, March 9, 6:30 – 9:30 p.m.
Homewood Residences at Castle Hills
1207 Jackson-Keller Rd.
Cecil Flentge of Grapes & Groceries will show you how to match wines with cheeses. You will learn how the wines differ and how they can “go together.” The materials fee is payable to the instructor. To register, please call (210) 397-8100 or see www.nisd.net/ace.La Focaccia Cooking Class
Wednesday, March 10, 7 – 9 p.m., $50
La Focaccia Italian Grill
800 S. Alamo (at Presa)
Chef Luigi Ciccarelli will demonstrate the following menu: Zuppa di Pasta e Faggioli; Authentic Caesar Salad; Scaloppine di Maiale alla Pizzaiola; and Crostata Bellavista. The event includes recipes, dinner, focaccia bread, and wine. Cash and checks only. For reservations, call (210) 223-5353.Mistology: The Art and Science behind the Cocktail
Thursday, March 11, 6 – 8 p.m., $10 general admission, $8 museum members
McNay Art Museum
6000 N. New Braunfels
Steven Hughes and Tim Laird will give an interactive presentation about cocktails, which benefits the museum. For reservations, call (210) 805-1763.Una Noche en Andalucía, A Night in Southern Spain
Thursday, March 11, 6:30 p.m., $5 admission
Aldaco’s at Sunset Station
100 E. Hoefgen
Flamenco Dancers and Spanish guitar will make you feel as if you were in Spain. Assorted tapas, Spanish wines, and sangria will be available for purchase. There is limited seating and reservations are required; please call (210) 222-0561. www.aldacos.net
