With a little help from talented friends in the restaurant industry, WB Liquors, located in the Colonnade at 9801 IH 10 West at Wurzbach Road, will be bringing the flavors from some of San Antonio’s most creative commercial kitchens and melding them with the creative output of the bar.
Savory Saturday at the WB will feature some of the Alamo city’s top chefs pairing cocktails, brews and wines with their culinary creations. The first Savory Saturday will be this coming weekend, on Saturday from 2-4 p.m.
Jeremy Gibbony, executive chef at Drew's American Grill.
The featured chef will be Jeremy Gibboney of Drew’s American Grill. Pastry Chef Melissa Beverage and sommelier and mixologist Robert Millican will join him.
Drew Glick, partner in the new eatery that just opened three weeks ago in Stone Oak will lead the team in a food pairing discussion featuring demonstration and tasting.
Trends seen in a growing number of restaurants and bars today have created a favorable environment for the pairing of food and spirits. The popularity of small plates, tapas and sliders give greater opportunity for multiple tastings paired with diverse cocktail experiences.
A tailgate party is scheduled after the Savory event, from 4-7 p.m. as well. Take this opportunity to meet Rebecca Creek Distilleries’ co-owner Mike Cameron and have one of the first bottles of the new Rebecca Creek Fine Texas Whiskey autographed.
Door prizes with no purchase necessary will be awarded throughout the day including private tours of Rebecca Creek Distillery, tour and overnight stay at a Hill Country bed and breakfast courtesy of Becker Vineyards, a $150 gift certificate to Drew’s American Grill in Stone Oak and a drawing for a Big Green Egg Grill.
“We are delighted to host such culinary artisans at WB Liquors in an educational and informative pairing of food and beverage,” said WB’s president John Hermann.
Each chef will be given a wine, beer or spirit to incorporate into food preparation or to pair with a dish of their choosing. Chefs Gibboney and Beverage will be working with Rebecca Creek Fine Texas Whiskey, a new product being produced here in San Antonio at Rebecca Creek Distillery. Mixologist Millican will be creating a spirited beverage using the whiskey and share the exclusive cocktail recipe – printed on WB cocktail cards - with patrons attending Savory Saturday.
Rebecca Creek Whiskey featured at Savory Saturdays this weekend.
The Rebecca Creek Fine Texas Whiskey is produced from natural, local barley and limestone-filtered water before being distilled in copper tanks and matured charred oak for maximum effect.
“We're everything Texas here. When it's possible, we use Texas products. Our grain comes from Texas, our bottles are from San Antonio, and our company vehicles are manufactured in Texas. We know Texans are loyal to Texan products. There's a lot of loyalty here,” said Steve Ison, CEO of Rebecca Creek Distillery.
Chef Gibboney will also pair savory selections with Becker Vineyards Merlot Iconoclast and Becker Chardonnay.
Located in the Texas Hill Country between Fredericksburg and Stonewall, Becker Vineyards was established in 1992 by Richard and Bunny Becker. The vineyard was planted on a site of native Mustang grapes much prized for winemaking by German neighbors and their ancestors. Also planted on site is a three acre lavender field reminiscent of the wine country of Provence, France.
On the bar scene, the finely crafted classic cocktail is shaking things up at trendy “pre-prohibition” inspired bars and restaurants where “bar chefs” are formulating herb and food infused artisan cocktails. From muddling cucumbers, potatoes and herbs with vodka and tequila concoctions to garnishing with bacon-stuffed olives, almost anything goes.
In cooking, spirits, wine and beer have been used to complement the flavors of food for centuries, but spirit pairings are still in its infancy. The wine glass and the beer stein will always be part of the place setting, but diners may soon see the double Old Fashion glass joining them on the table.