Archive | August 12th, 2011

Bring a Healthy Appetite: Chefs & Cellars Set for Sept. 18

Bring a Healthy Appetite: Chefs & Cellars Set for Sept. 18

Jesse Perez

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

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

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

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

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

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

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

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

For more information on Culinaria events, click here.

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Beer of the Week: Bard’s Sorghum Malt Beer

Beer of the Week: Bard’s Sorghum Malt Beer

Bard's Sorghum Malted Beer is gluten-free.

Beer of the Week is sponsored by the Lion & Rose. Each week, we introduce you to a wonderful brew that’s a little bit different and well worth seeking out.

Bard’s Sorghum Malt Beer

Can you make a beer without wheat, barley, rye or oats? The folks at Bard’s have. Their gluten-free brew is made with malted sorghum, a grass raised for its grain.

The beer was created by two men who live with celiac yet wanted to knock back a few cold ones with their friends on occasion.

The end result is a lager with a reddish, copper-colored hue and a honeyed aroma. There was a decent foam after pouring it into the glass that carries over into a pleasant fizz on the palate.

The taste is fruity sweet without being sugary (or like sorghum molasses, if the name makes you think of that). There’s a pleasant tart apple quality; but don’t think of hard cider. Bard’s has a rich mouthfeel that gives it heft. The spiky finish carried a tingle that made me want to drink a little more.

All in all, it’s a real treat for someone keeping gluten-free. With only 14 grams of carbohydrates a bottle, it’s also a good option for those looking to cut back in that department as well.

The Lion & Rose has had such a call for gluten-free food that the local chain has added a gluten-sensitive menu. Dishes range from some spicy naked chicken wings and a series of salads to several steaks, grilled shrimp and chips, grilled jerk chicken and the Central London Chicken Curry. the demand, so far, for gluten-free beer hasn’t been as great, says bartender Stephanie Sansonetti, who works at the 700 E. Sonterra Blvd. restaurant.

Perhaps it’s because they haven’t tried Bard’s yet. It’s good enough to enjoy, even if you aren’t keeping gluten-free. The cost at the Lion & Rose is $4.50 a bottle.

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