Archive | July, 2011

Make Your Own Flip Happy Crêpes

Make Your Own Flip Happy Crêpes

People of all ages enjoy crepes.

With the Food Truck Throw Down happening until 11 p.m. Sunday at the Boardwalk on Bulverde, 14732 Bulverde Road, I thought it was a good time to run the recipe for the basis of one of my favorite food truck items, the crêpes from Flip Happy Crêpes in Austin.

I’ve stopped by the truck several times over the last few years and have never had a bad crêpe. I must point out that the vegetarian crêpe is often not available, which doesn’t matter too much to me, as that is usually the least interesting option of the day at the truck. And when I say the same to the person taking my order, he or she usually smiles and points out how good the salmon is that day or something to that effect.

This recipe is included in “Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels” by Heather Shouse (Ten Speed Press, $20), which also has information on food trucks from Marfa as well as Chicago, Milwaukee, New York and Washington, D.C., among other spots.

I wish Flip Happy had come down from Austin, but it didn’t. Another crêpe truck did, and the offerings are just as good. So, if you want  to make your own, try the recipe below. If not, head out to Boardwalk on Bulverde today or make your own trek to Austin.

Flip Happy Crêpes

6 large eggs
3 cups whole milk
1 cup water
3 1/2 cups flour
3/4 cup unsalted butter, melted, plus more for cooking the crêpes
2 (16-ounce) jars Nutella, for serving
Fresh slices strawberries, for serving
1 cup heavy cream (optional)
1 teaspoon vanilla (optional)
1 tablespoons powdered sugar (optional)

In a large bowl, whisk together the eggs, milk and water. Whisk in the flour until blended. Add the melted butter and mix again just until combined, being careful not to overmix.

Heat a 12-inch nonstick skillet over medium-high heat. Coat with about 1 tablespoon melted butter. Pour in 1/3 cup of the crêpe batter, swirling the pan to spread it evenly over the bottom. Cook for about 2 minutes, until the underside has golden brown spots all over, then flip and cook until spekled on the second side, about 1 minute more. Transfer the crêpe to a plate and cover with a kitchen towel while you repeat the process to make the remaining  crêpes.

To assemble, spread about 1 1/2 tablespoons Nutell inside each warm crêpe. Fold in half, then fold in half again to form a triangle. Top with the strawberries. If you want to finish it with a dollop of whipped cream, in a large bowl, whip the cream until it thickens slightly. Add the vanilla nd powdered sugar and continue whipping until it forms soft peaks. Spoon the cream on top of the crêpes and serve.

Makes about 20 (12-inch) crêpes.

From “Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels” by Heather Shouse

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Food Trucks From All Over Converge on Boardwalk on Bulverde

Food Trucks From All Over Converge on Boardwalk on Bulverde

The Throw Down offers fun and flavors for all ages.

What’s your preference? Pulled pork? Shrimp ceviche? Asiago macaroni and cheese? Pakistani samosas stuffed with beef or vegetables? Fresh berries atop a fluffy mound of whipped cream? Red velvet cupcakes?

You can sample all of these treats at more this weekend at the Boardwalk on Bulverde  where the first Food Truck Throw Down and Music Festival runs through Sunday evening. About 25 food trucks from across town and around the state have converged on the site, serving up everything from Colombian snacks to French-style crêpes.

Tacos were certainly popular Friday evening as hundreds of people strolled into the food truck park after work and as the sun began to set. Barbecued meats, from naked chicken wings (available with a truly spicy sauce, if you dare) to sausage sliders, were also drawing lines, but a great many were also happily trying jumbo dill shrimp and Ahi tuna.

Meagan Siddiqui prepares an order at Rickshaw Stop.

At Rickshaw Stop, San Antonio’s only Pakistani food truck, owners Meagan and Sameer Siddiqui were serving up beef bihari kebabs made from Sameer’s grandmother’s recipe. He wouldn’t divulge the secret ingredients, but he did say the eye of round was marinated at least 24 hours in yogurt and papaya juice to break it down and make it tender. The rest of the spices give it an Asian edge that will make you want  to return for more.

But are San Antonio street food customers ready for Pakistani food? Meagan admitted it has been a challenge, a word echoed by several food truck vendors, but the majority of tasters do enjoy it once they try it, they all say. At Rickshaw Stop, Meagan has had to come up with Mexican food analogies to get many to try her dishes. The samosa are kind of like empanadas, she’s told customers, while the beef kebab with onions on top and wrapped in a flatbread is akin to a taco.

Those descriptions have helped people venture out of their comfort zone.

And comfort food is what most food trucks are about, chef Brian West said. Friday was his first visit to Boardwalk on Bulverde, and he loved the tasting the bacon-wrapped shrimp, the asiago macaroni and cheese, and the cupcake he tried. But he would like to see the food trucks “push the envelope a little more. I’d love to see more modern cafe food,” he said.

A trio of tantalizing tacos from Davila's BBQ: pork belly (left), short rib and carnitas.

“I’m a big believer in San Antonio,” added West, who used to own Cafe Paladar on Sonterra Boulevard.

Pork belly was one of the dishes West wanted to try, and it was served two ways Friday night at the Throw Down, but it wasn’t necessarily easy to find. Less than two minutes after West walked away, Adrian Davila of Davila’s BBQ in Seguin mentioned to me that he had an unadvertised special of a pork belly taco. So, I had to get one, as well as the carnitas taco that arrived with mango salsa and the short rib taco with a spicy salsa. All three could make your toes curl in delight.

Davila’s, which has been in business since 1959, has two restaurants in Seguin as well as the truck. And the flavors it served up may well justify a road trip.

Menudo-dusted calamari, pork belly and hominy.

Pork belly was part of another fascinating dish: menudo-dusted calamari, pork belly and hominy, served in a jumbo cup with a slice of lime. This was one of three dishes offered at Tapa Tapa, a relatively new San Antonio truck run by Culinary Institute-trained Rudolfo Martinez. Shrimp ceviche and watermelon-mint Pop Rocks (remember those?) were the other two. I started with the ceviche, which I liked so much that I had to return for the calamari, which was, indeed, dusted with a powdered form of menudo. Go figure, and go get some.

In addition to his truck, Martinez is working with the owners of Tin Can Tacos and Wheelie Gourmet, both fixtures at Boardwalk on Bulverde. One of the owners involved in those trucks, Manny Olivarez, said diners should expect a few changes in the next month or more.

The current truck that houses Wheelie Gourmet, a Mediterranean food vendor, is becoming the Purple Cow, which will offer ice cream and gourmet desserts. A truck truck is being customized for Wheelie Gourmet.

The group is also working on its first restaurant, Counter Culture, which will open in late August at the Spectrum Athletic Club, 21044 U.S. 281.

“It will feature a lot of things you’ve never seen in San Antonio,” Olivarez said. “But it will not be so eccentric as to scare people away. We have to remember who we’re serving. It will be health conscious, and it will be in keeping with our Mediterranean-Latin menus.”

Melissa Rogers operates the Kake Deva truck.

Melissa Rogers brought her Kake Deva truck to the gathering. The bright pink truck with eyelashes over the headlights, dubbed the Big Pinkie by kids who loves its ice cream and candy novelties, can usually be found driving through Kitty Hawk, down Toepperwein and into Converse.

Younger fans like most anything sweet that Rogers sells as well as the cucumbers with Lucas flavoring of chile and lime, while their parents enjoy the nostalgia that comes with certain items she has, whether it’s a Big Dipper ice cream cone or a Fudge Bomb Pop of bananas and chocolate. “Anything with Super Mario Brothers sells,” she says. “People love the Betty Boop candies, too. So many people tell me, ‘I have a sister who collects anything Betty Boop.'”

When Rogers isn’t driving the truck, she also makes and decorates cakes for special orders, ranging in style from wedding cakes to a cake decorated to look like an XBox. (Click here for more on Kake Deva.)

Choices abound at the Food Truck Throw Down.

Both the Kake Deva and Boardwalk regular Saweet Cupcakes offered cupcakes to the crowds, but there wasn’t real duplication as their flavors were different.

Duplication can be good, though. If you wanted to sample various approaches to pulled pork, you could wander from K-Hill to the Smoke Shack to Davila’s BBQ. Or you could spend the day sampling from as many booths as you can. The choice is yours. Enjoy.

The Throw Down and Music Festival continues 11 a.m.-11 p.m. Saturday and Sunday at Boardwalk on Bulverde, 14732 Bulverde Road. Click here for more information.

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Griffin to Go: Kids! Why Can’t They Be Like We Were …

Griffin to Go: Kids! Why Can’t They Be Like We Were …

To some diners, that's just not a pretty sight.

Kids are a touchy issue when it comes to dining. Parents looking for a little time off from kitchen duty can often be seen at restaurants trying to get a moment’s peace and quiet, while the kids play. Sometimes it’s in the aisles, though a few places offer some diversion. Willie’s Ice House, for example, offers a sandbox for the tots. Others offer crayons and pictures to color or arcades filled with video games and occasionally and old-fashioned pinball machine.

But what happens when the restaurant is not equipped for kids? I recently sat behind a small child who was about 2 years old and who delighted in shrieking at the top of his lungs. His slightly older brother noisily tried to get him to hush, which caused the youngster to scream all the louder. Dad was seemingly oblivious to all this because he let both kids raise a ruckus without saying a word.

I was ready to either to clobber one of the kids or ask for my money back — I face enough stress elsewhere, whether it’s in the traffic coming home from work each evening or listening my parrot’s deafening squawking  — but the little dears thankfully left before I could inaugurate a re-enactment of “Sweeney Todd” with me as the barber.

It seems that a growing number of diners have had enough of the noise from unruly youngsters. A national website, Happily Childfree, lists restaurants around the country that “don’t cater to the Chuck-E-Cheese crowd.” It starts off with a list of places to avoid, which is strange, because five places in Manhattan, including Gramery Tavern and Cafe Boulud, are displayed followed by one place in San Antonio: Gourmet Burger Grill.

I haven’t had any enfant terrible problems at GBG. But I was pleased to find at least one place in town singled out for praise: Alamo Draft House, which does not allow children under age 6.

What's your opinion on allowing children in restaurants?

In days gone by, higher end restaurants were not places where children ran amok or made too much noise, with the exception of whatever restaurant was twirling atop the Tower of the Americas. But children are popping up with greater frequency at linen table-topped places. At Chama Gaucha Brazilian Steakhouse recently, a family with three children sat across the aisle from us. They were made to feel as welcome as we were, and the younger set were model diners.

It reminded me of an evening at the fondly remembered Le Rêve. Dinners there could last more than three hours on occasion, depending on how much food you ordered and how much fellowship you wished to share. So, imagine my surprise when I saw a table with a mother and her two children. Both of them ate everything set before them and appeared to love every last bite. In fact, they behaved far better than most of my party did. So, who’s to say what should be the grounds for allowing children into a restaurant? And should it be by age?

I know you all have opinions on the subject. Please post them below.

Posted in Featured, Griffin to Go7 Comments

Salad: If We Like it, Why Are We Eating Less?

Salad: If We Like it, Why Are We Eating Less?

Americans are not eating enough salad. That’s because, according to at least one food marketing research group, it takes labor to prepare.

As one chef observes, even boxed salad mixes aren’t a solution, and might be part of the problem as we slink around avoiding salad. This chef was quoted earlier this week in the Chicago Sun-Times as saying that boxed greens sit around too long, get slimy and end up being so unappetizing we don’t use them anyway.

Red and gold beets, roasted and tossed with sliced onions and olive oil, make a simple but good salad.

There is even hard data to tell us we are eating way less salad than we used to. In the Wall Street Journal, market research firm, NPD Group, was cited as saying Americans are eating salad with our meals 20 percent less frequently than we did in 1985.

Oh, let’s think back to 1985. There were far fewer ready-made salad products (if any) on grocery shelves back then. In 1985, you were doing well to find some romaine or red-leaf lettuce to put with your iceberg lettuce, much less mesclun or arugula and herbs or triple-washed baby spinach. If you were so inclined and industrious, you could grow your own. Or, pick some up at a well-stocked farmers market.

Oh, wait. I don’t remember any of those being around in 1985, either.

So, what’s the big deal about salad?

Eating salad is good for you. If you make it right and don’t add a lot of cheese or sugary dressing, it isn’t high in calories, but it does contain fiber and vitamins. Add colorful vegetables, and it is a nutritional hero. Toss in a hard-boiled egg or protein-rich grain, such as quinoa, and it’s Iron Man, Hell Boy and Wonder Woman rolled into one.

Salad Nicoise at The Pomegranate, composed salad with grilled fresh tuna.

Really? So why are so many Americans guilty of salad avoidance?

I think the marketing research group is right. We find preparing it a pain. It seems so much easier to slap a meat patty in the pan, season it with salt and smother it with salsa or steak sauce than it is to compose a salad.

If this starts to sound preachy, the preachy-ness is aimed straight at myself. Even I, a true salad devotee, succumb to laziness  when it comes to preparation. I’ll skip salad because the thought of all the slicing and dicing and lettuce washing and preparation of dressing makes me feel whiny. I’ll paw around in the refrigerator to find the boxed baby spinach only to see a slime-puppy or two in there and lose my motivation. I’ll look around for an avocado or a can of petite artichoke hearts and, not finding them, say, “Well, humph, I guess no salad tonight.”  Then I haul my lazy ass back to the living room, pick up my cell and spend a few minutes on Angry Birds. Because, you see, even an idiotic game is better than taking those vegetables out of the the fridge and preparing them.

My husband will come home and wonder about dinner and I”ll say, “Oh, would you like a salad?” He’ll say, “Only if you make it.” Then I stare at him until he says, “Or, we could go out.”

Replay this scenario around the nation and you have a country that is eating 20 percent less salad.

How do we fix this situation?

I am not sure there is any one solution. But because I am a food writer (and lover of salads), I keep trying to find it. Here, I’ll share some of the Salad Strategies (for mostly vegetable salads) my inner adult uses to outwit the lazy child:

Damien Watel's Watermelon, Tomato and Feta Salad

1 . Plan ahead. Oh, I know—boo-rring. But in truth, putting those salad ingredients into your shopping cart is strategy No. 1. Just get ’em in there. You can deal with the consequences when you get home. Choose from any of these: colored peppers, lettuces of varying kinds, the darker the better, sweet onion or red onions, beets, summer squashes, vine or Roma tomatoes, asparagus, broccoli, eggplant, green beans, carrots, sprouts if you like them, fresh corn, cucumbers and even watermelon. And, don’t forget the avocados (as if you would).

2. This is a corollary to No. 1. Get some ingredients to keep around in cans and jars: I always keep a can or two of small artichoke hearts (not marinated) on hand because they are so good in a salad. Toss into the cart some hearts of palm (true salad deliciousness here), good albacore tuna, anchovies, sliced beets, olives, pepperoncini, sweet pickled pepper rings, a jar of roasted red peppers, garbanzo beans, black beans, bean salad …
3. Get a strong-flavored, salty cheese that crumbles: You’ll have this for dressing, if you want, or for sprinkling on top of your salad for a little extra flavor —not because you want cheese salad. Suggestions are cotija ( in the Mexican cheese area), feta cheese, shredded Parmesan, asiago, Roquefort or a good blue cheese. Bacon, too, bears mentioning.

4. Now, go home and have a barbecue. Really. Put some of the squashes, sliced in half lengthwise and lightly oiled with olive oil, eggplants, asparagus, corn on the cob, onions, whole heads of garlic — whatever else sounds good on the grill before you do the meat. Make enough grilled vegetables for dinner and for saving over the next couple of days for salads. If you vary roasted veggie salads with fresh, salad becomes more interesting.
5. For flavor, I use plenty of olive oil, garlic, and fresh herbs like dill, chervil, thyme or cilantro in any salad. I rub the salad bowl with a fresh garlic clove, then mince it up and toss into the salad. If you have good, juicy, vine-ripened tomatoes with plenty of acidity, then you can dispense with an acid and use only a good quality olive oil. At the most, just use a few drops of red wine vinegar or lemon.

Think about flavors, but also about color and texture. Then, consider all the great things in your salad and enjoy — with or without that slab of meat on the side.






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White Wines to Ease Your Way Through Summer

White Wines to Ease Your Way Through Summer

By Cecil Flentge

Some people talk of beverages to ‘beat the heat’ this time of year.  That is a battle this Texas boy knows he can’t win, so I will settle for achieving a comfortable co-existence.  These are five white wines I have recently enjoyed drinking and pairing with food.

Italo Cescon, Pinot Grigio, Veneto, Italy 2010

A light, delicious choice for a shrimp salad or simply sipping.

The story on the back of the bottle talks of grandma tying a bit of grapevine on the bottle to show the connection to the vineyard.  That is cute and makes the label distinctive, but the wine would speak for itself.

Fact: Clean peach and raisin nose with a slight tart quality keeping the even flavors lively.  A satisfying and appropriately short finish.

Feeling: This is the ‘go to’ wine for cooling down and wakening your taste buds for dinner.  Maybe a cold and spicy shrimp salpicon salad with the chilled shrimp, a little crumbled cotija cheese, the crisp lettuce and peppers, and those spicy chopped jalapeños — um, um, good! CostCo Liquors has this wine for $10.

Willow Crest, Pinot Gris, Yakima Valley, Washington 2009

While Pinot Gris and Pinot Grigio is the same grape, the styles of wine can be very far apart.  Available at CostCo for $10.

Fact: Orange and lime are the first aromas blending into grapefruit and nectarine that continue and delight the tongue.  The balanced acidity finishes out with mineral, orange and melon.

Feeling:  Broiled halibut with julienned red jalapeños, shallots and lime in a butter sauce and a cold glass of Pinot Gris to share with my favorite woman in the whole world.

L.A.Cetto, Chenin Blanc, Valle de Guadalupe, Baja California, Mexico 2009

Apple, mineral and more in this cool Chenin Blanc.

Even with our proximity to Mexico, we do not see many wines from our southern neighbor despite their 350 years of winemaking experience.  So when I ran across this gem in ‘my’ H-E-B, I had to give it a try.  At $10, it wasn’t too big a risk and now I will have to go back and try the L.A. Cetto Cabernet Sauvignon.

Fact:  Beautiful and generous nose of nectarine, mineral-salt, served with sun ripened limón.  The nectarine continues on the palate blending with apple, mineral, and finishing with dried apricot. Just a tiny bit off-dry, serve very cold.

Feeling:  Pulling a dripping bottle of this wine out of a cooler as I sit near the shore in the late afternoon.  Maybe it is time for another apricot?

Stellina, Prosecco, Veneto, Italy

More like Champagne than Asti Spumante, Prosecco is a great value.  This wine is available at Don’s & Ben’s, Whole Foods, and World Market for about $15.

Fact:  Apple, peach, and toast on the nose with good acidity and a bit of peach flavor, this could almost be a sparkling Sauvignon Blanc.

Feeling:  Reward yourself for just being you!  Pour some bubbly and watch the stars float up in your glass as you have some chicken fajitas.

Roux Pere & Fils, Pouilly Fuisse, Burgundy, France 2009

A find: Chardonnay with low oak.

Once a darling of Chardonnay drinkers, it has been lost and found, a rich Chardonnay with low oak.  This can be found at CostCo for around $11.

Fact:  Ripe apple with honey-oak on the nose.  More apples and a pear or two with oak and a soft touch of mineral for the palate.  Smooth on the tongue and enough acidity to keep it from clinging.

Feeling:  It does not demand that you pay attention to it, you just go ahead and enjoy yourself.  This is the drink for popcorn, Cornish hens, or broiled sea bass.


Cecil Flentge is a San Antonio wine educator for professionals or novices and a cooking instructor. Restaurant events or home tastings.
Questions? Email



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Chuck Ramirez Focused on Coconut, Kirby’s Snuffs Smoking, and More

Chuck Ramirez Focused on Coconut, Kirby’s Snuffs Smoking, and More

Coconut Series: White Coconut by Chuck Ramirez

Thoughts of September, photos and a break in the weather

We haven’t even hit August yet, but thoughts of September and a break in the heat have been filling our minds lately. And September in San Antonio always means Fotoseptiembre, the annual photography exhibit at Blue Star Contemporary Arts Center.

This year’s opening will be, go figure, on Sept. 1 from 6 to 9 p.m. at the center, 116 Blue Star.

This year’s event includes photographs from the late Chuck Ramirez as well as Carlos Betancourt, Rodolfo Choperena and Debra Sugerman. And on the menu will be some food images, including Ramirez’s Coconut series. The image, White Coconut (right), is icy and cooling in its own right.

For more information, call 210-227-6960 or visit

Kirby’s is going smoke-free

Kirby’s Prime Steakhouse, 123 N. Loop 1604 E., is going smoke-free as of Aug. 1. That includes the bar as well as the dining area.

That means no smoking during the monthly Scotch tasting, which happens from 6 to 8 p.m. Aug. 2.

This month’s selection includes four from Glenfiddich, including the 15-year-old, the 18-year-old, the 21-year-old and the Snow Phoenix Limited Edition.

A brand ambassador from Glenfiddich will be on hand to answer questions.

The cost is $25 a person, and reservations can be made by calling 210-404-2221. Click here for more information.

Crumpets celebrates the wines of Banfi

Chef Francois Maeder of Crumpets Restaurant & Bakery, 3920 Harry Wurzbach Road, will host a wine dinner showcasing Castello Banfi of Italy at 7 p.m. July 29.

The dinner begins with the Centine Bianco paired with Ricotta Tortellini Alfredo, followed by Pinot Grigio San Angelo and Shrimp with Sautéed Peppers, Tomatoes, Onion, Garlic and Basil.  Rosso Montalcino and Eggplant Piemontese precede  Colle Pino Toscana Merlot and Sangiovese with Veal Marsala. Dessert brings Brachetto D’Acqui Rosa Regale and Meringue with Raspberry Sorbet and Zabaglione Cream.

Cost is $70 a person plus tax and tip. Seating is limited, and reservations are required. For more information or to make reservations, call 210-821-5600 or visit



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Bulverde Food Truck Throwdown Friday – Sunday

Bulverde Food Truck Throwdown Friday – Sunday

It’s time for good eats and cold beer at the Food Truck Throwdown at the Boardwalk on Bulverde.

Miller Lite sponsors this food and music fest  this weekend. Visitors won’t lack for choices — there will be about 25 food trucks to sample from in this mobile vending park.

Bring the family, as the event is open to all ages. It will be happening from 11 a.m. – 11 p.m. at 14732 Bulverde Road all three days. Attendees will also get to choose their favorite truck, and a People’s Choice will be awarded.

There is a $200 entry fee for food trucks, and you can call 210-402-2829 for more information or to register your truck.

Check for more information here.

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Texas Wineries Shine at Various Competitions

Texas Wineries Shine at Various Competitions

Texas wines have shown well in recent competitions.

It’s been a good season for Texas wineries in competitions. Numerous producers from the Hill Country, the High Plains and beyond have brought home gold, silver and bronze medals. There was even a double gold for Flat Creek Estate.

Here are some of the winners of three competitions, the Long Beach Grand Cru, the San Francisco Chronicle Wine Competition and the San Francisco International Wine Competition.

Congratulations to all of these wineries, who were competing against the likes of Italy’s Castello Banfi, France’s Champagne Collet and Nicolas Feuillatte, Washington state’s Col Solare, and Napa Valley’s Newton Vineyards and Stag’s Leap Wine Cellars:

2011 Long Beach Grand Cru

Becker Vineyards:

  • 2009 Barbera Reserve – Bronze
  • 2009 Claret – Bronze
  • 2009 Merlot Reserve – Silver
  • 2010 Albariño – Bronze
  • 2010 Cabernet Sauvignon/Syrah Reserve – Silver
  • 2010 Grenache Reserve – Silver

2011 San Francisco Chronicle Wine Competition

Bar Z:

  • 2004 Newsom Vineyard Texas High Plains Cabernet Sauvignon – Bronze

Becker Vineyards:

  • 2009 Fumé Blanc – Bronze
  • 2009 Texas Provencal – Bronze
  • 2008 Texas Claret – Silver

Brennan Vineyards:

  • 2009 Texas Viognier – Gold
  • 2008 Texas Cabernet Sauvignon – Silver
  • 2008 Texas Austin Street Red – Bronze

Bruno Collection:

  • Texas Cardinal Cranberry Wine – Silver

Grape Creek Vineyards:

  • 2009 Muscat Canelli – Silver
  • 2009 Texas Cuvée Blanc – Bronze
  • 2009 Cabernet Blanc – Bronze
  • 2008 Bellissimo – Silver
  • 2008 Mosaic – Bronze
  • 2008 Cabernet Trois – Bronze
  • 2008 Texas Cab/Syrah – Silver
  • Texas Port – Silver

McPherson Cellars:

  • 2009 Viognier – Silver
  • 2009 Texas Rosé of Syrah – Gold

Singing Water Vineyard:

  • 2008 Texas Texas Reserve – Bronze

White, red, sweet and dry - Texas has won wines in all categories.

2011 San Francisco International Wine Competition

Brennan Vineyards:

  • 2009 Buffalo Rhône – Silver
  • 2010 Viognier – Bronze

Duchman Family Winery:

  • 2009 Vermentino – Silver
  • 2009 Bianco – Silver
  • 2009 Dolcetto – Bronze
  • 2009 Aglianico – Bronze

Flat Creek Estate:

  • 2010 Viognier – Double Gold
  • 2009 Syrah – Gold
  • 2010 Pinot Grigio – Silver
  • 2010 Muscat Canelli – Silver
  • 2010 Rosé of Sangiovese – Bronze

Lone Oak Winery:

  • 2008 Tempranillo – Bronze

Pilot Knob Vineyard:

  • 2010 Sweet Rosé – Silver
  • 2010 Viognier – Bronze

Sandstone Cellars Winery:

  • 2009 VIII Red Blend – Silver
  • 2006 Touriga IV – Bronze

Sister Creek Vineyards:

  • 2010 Muscat Canelli – Silver
  • 2009 Red Blend – Silver
  • 2009 Cabernet Sauvignon/Merlot/Sangiovese – Bronze
  • 2009 Red Blend – Bronze

Torre di Pietra:

  • 2009 Blanc du Bois Reserve – Bronze

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SavorSA a ‘Must Read’ Blog: San Antonio Magazine’s Insider’s Guide

SavorSA a ‘Must Read’ Blog: San Antonio Magazine’s Insider’s Guide

SavorSA is one of three local blogs deemed “must read” in the new August/Newcomer’s Guide edition of San Antonio Magazine.

The latest issue of San Antonio Magazine, a trove of info for newcomers to our city.

Thank you and muchas gracias! We humbly and gratefully accept this recognition. And, we thank our readers who help keep us on track and being our extra eyes and ears (and taste buds!) in the community.

We are also honored to be named along with our colleagues and friends, Rene Guzman (Geek Speak) and Debi Pfitzenmaier (SABusyKids).

Here’s what San Antonio Magazine says:

For foodies

Billing itself as a “one-stop center for all things related to food and wine,” it showcases the blogs of its founders, John Griffin and Bonnie Walker. Serious eaters and casual diners can get an interesting take on the city’s food scene.

They write: “The Grilled Cheese Sandwich at The Monterey, however, was purely an adult pleasure: stacked and tall, toasty and dripping with cheese and inviting you to smash your face in.”

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Local Dish App Available Now on SavorSA

Savor SA now has a quick, convenient way for you to find out what’s cooking in your neighborhood! Follow suggested local bloggers to find out their favorite spots in your hometown! This app is currently only available for the iPhone and iPad.

Traveling? Change your city to read blogs relevant to the city that you’re visiting to find the best places to eat from folks who know!

After you find the review of the restaurant that served the best Crème Brûlée EVER, be sure to share it by posting a link to Facebook or emailing it out to your friends! Read more about this App and view images.

SavorSA thanks fellow food blogger An Average Joe in San Antonio for providing this app.


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