Archive | August 10th, 2011

San Antonio and Top Chef: It’s Official

San Antonio and Top Chef: It’s Official

So, here it is: We have now official information about the Bravo TV “Top Chef” filming in San Antonio — maybe one of the worst-kept “secret” events in town over the past couple of months, but exciting nevertheless to us all. Those invited attended film sessions, in various places, but were contractually bound to keep it their lips zipped.

Yesterday, the San Antonio Convention and Visitor’s Bureau released this account:

“The Emmy and James Beard Award-winning No.1 food show on cable, ‘Top Chef,’ will head to San Antonio for part of the ninth season. The Bravo series filmed the majority of the episodes for ‘Top Chef: Texas’ in San Antonio. Scheduled to air this fall, the series will drive major positive exposure for the city.

“’Top Chef’ provides an innovative way to promote San Antonio’s growing stature as a culinary destination to a broad audience,” says Mayor Julián Castro. “Our city’s historic character and unique cuisine will be highlighted in a creative way.”

Part of an overall approach that integrates multiple strategies to promote the city to national and international visitors, the “Top Chef: Texas” season is a result of a partnership among the San Antonio Convention & Visitors Bureau, the State of Texas Economic Development & Tourism division and the producers of the culinary competition phenomenon. The City and its burgeoning culinary scene will be well-positioned in the San Antonio episodes that may feature regional ingredients or local foods and other surprises.

“Top Chef All-Stars,” the eighth season of the series, averaged more than 3.2 million total viewers, 2.2 million adults 18-49 and was the No. 1 food show on cable among adults 18-49.  The show airs in 20 countries and also brings exposure for San Antonio through sweepstakes, digital media and other opportunities.

Season nine will also showcase many surprising twists and turns and never-before-seen challenges and events.  Returning to the judges table is host Padma Lakshmi and head judge, chef Tom Colicchio, alongside judges Gail Simmons and, new this season, famed chef and restaurateur Emeril Lagasse and critically acclaimed chef Hugh Acheson. “

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Chef Curtis Stone at Hotel Indigo Today

Chef Curtis Stone at Hotel Indigo Today

Hotel Indigo’s Locals Know Best campaign and celebrity chef Curtis Stone are in San Antonio to uncover what locals believe are the best neighborhood dishes and hidden foodie favorites. The event is today from noon-1:30 p.m. at the hotel, 830 N. St. Marys.

Curtis Stone and Hotel Indigo will be hosting a live Locals Know Best Dish on the Dish event at the hotel’s River Walk location, where locals can meet Curtis Stone and expound on what makes their favorite local dish the best in their neighborhood.

Consumers are invited to enter the Locals Know Best promotion by attending the Dish on the Dish event by checking this website. Applicants will be asked to share their favorite local dish and also enter for the chance to win a VIP trip for two to New York City to experience some of the most diverse foods, neighborhoods and dishes in the country.


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Gluten-free Cinnamon Oat Pancakes

Gluten-free Cinnamon Oat Pancakes

Those who avoid gluten don’t necessarily wish to avoid pancakes. So, here is a recipe that makes use of oats, sweet rice flour, and gluten-free all-purpose flour.

The ingredient list includes the added health benefit of cinnamon. As little as 1 gram of cinnamon a day has been shown to help reduce blood pressure. While large amounts might be toxic, tests have shown that amounts of 3 to 6 grams of cinnamon were found to be safe. This amount is equal to about 1 to 2 teaspoons taken on a daily basis. So, shake a little more cinnamon on top of those pancakes!

You can take cinnamon in capsules, but also consider adding the spice to orange juice, oatmeal, meats and coffee before brewing. The active components are not destroyed by heat.

Read more about cinnamon here.


Gluten-free Cinnamon Oat Pancakes

1 cup certified Gluten Free oats
1/2 cup sweet rice flour
1/2 cup gluten free all purpose flour (such as Bob’s Red Mill)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons brown sugar, packed
1 1/2 cups buttermilk
2 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract

In a small bowl, combine the oats, flours, baking soda, salt and cinnamon. Stir to combine. In a separate bowl combine the buttermilk, vanilla and the butter. Stir to combine.

Preheat a non-stick frying pan, cast iron pan or griddle to medium low. Pour the mixed wet ingredients into the dry and stir, but not too much — lumps are okay!

Portion out the batter into the pan, wait for bubbles to form on the sides and top. Flip the pancake and continue to cook until cooked through.

Remove and serve with butter, syrup, etc.

Makes 10 medium-sized pancakes


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