Archive | March, 2012

Two Salads, One Dressing

Two Salads, One Dressing

Crunchy Cabbage Salad uses both red and green cabbage.

OK, I have to admit that I laughed when I first saw Suzanne Somers’ “The Sexy Forever Recipe Bible” (Three Rivers Press, $21.99). Who would want to cook their way through any of the 400 or so recipes that Somers has supposedly compiled? This is another one of those celebrity cookbooks ghost written by who knows who, right?

Then I opened the book and was pleasantly surprised by how many recipes I wanted to make: Pork Paillards with Caper Butter Sauce, Braised Pork Chops with Purple Cabbage, Pan-fried New York Steaks with Fried Elephant Garlic, Crispy Mesquite Salmon, Chicken with 40 Cloves of Garlic, to name a few. All used only a few ingredients, most easily found, and came with easy-to-follow instructions that emphasized the freshness of the dish.

But it was the salad section that really scored. Ingredients like baby artichokes, hearts of palm, fennel, warm goat cheese and more are all included in this robust selection, accompanied by a series of lively dressings. These include the recipes below for Crunchy Cabbage Salad and Green Beans and Hearts of Palm, both of which use her Red Wine Vinaigrette.

If you take the time time to read the front of the book, you’ll also learn that each of the recipes is coded so you can find out if the dish is gluten-free, dairy-free, egg-free, vegetarian or vegan. All of the recipes are sugar-free, though some sweeteners are used, and Somers offers substitutes for her all-natural SomerSweet.

That care mixed with some really good-looking recipes make realize that the last laugh is with Somers. By the way, “The Sexy Forever Recipe Bible” is Somers’ 21st book, so she must be doing something right.

Green Bean Salad and Hearts of Palm

Sea salt
1 pound green beans
1 (14-ounce) can or jar hearts of palm, drained
2 roma tomatoes, seeded and chopped
2 small red onions, thinly sliced
1 bunch flat-leaf parsley, chopped
2 ounces crumbled feta cheese
1 cup Red Wine Vinaigrette (recipe follows)
Freshly ground black pepper

Bring a medium saucepan of salted water to a boil. Add the beans and boil 3 to 4 minutes, until tender. the beans will change from light to dark green. Drain and plunge the beans into a bowl of ice water; the ice bath stops the cooking process, sets the flavor, and helps the beans retain their dark green color. Slice the blanched green beans on the diagonal into 1-inch pieces and place in a large salad bowl.

Slice the hearts of palm on the diagonal into 1-inch pieces. Add the hearts of palm, tomatoes, onions, parsley and feta to the bowl. toss with the vinaigrette and season with additional salt and pepper.

Makes 4 servings.

From “The Sexy Forever Recipe Bible” by Suzanne Somers

Crunchy Cabbage Salad

1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1 bunch flat-leaf parsley, chopped
1 medium red onion, thinly sliced
1 cup Red Wine Vinaigrette (recipe follows)
Sea salt, to taste
Freshly ground black pepper, to taste

Combine cabbage, parsley, onion, and vinaigrette in a large salad bowl. Refrigerate for at least 1 hour to let the flavors combine. Season to taste with salt and pepper, and serve.

Makes 6 servings.

From “The Sexy Forever Recipe Bible” by Suzanne Somers

Red Wine Vinaigrette

1/2 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/3 cup extra virgin olive oil.

Combine the vinegar, oregano, lemon juice and salt and pepper to taste in a small bowl. Add the olive oil in a slow stream, whisking constantly until the oil is emulsified.

Store in an airtight container in the refrigerator for 2 to 3 weeks.

Makes about 1 cup.

From “The Sexy Forever Recipe Bible” by Suzanne Somers

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Seeing Red: Strawberries by the Bushel in Poteet, April 13-15

Seeing Red: Strawberries by the Bushel in Poteet, April 13-15

It's strawberry time. Enjoy.

The annual Poteet Strawberry Festival will have lots of those juicy red berries for you, but so much more.

The festival has 14 areas of  “continuous entertainment”, as well as dances, rodeo and bull riding, a parade, fireworks, The Taste of Texas Food Show, a carnival, contests and more.

The festival hosts around 100,000 people each year.  Tickets are $12.50 for 1 day per person or $10 each for 2 or more tickets if you purchase them ahead of time. At the gate they are $15 per day per person.  (Ticket prices are for persons 13 and older.)

Poteet is about 25 miles south of San Antonio on Highway 16. For more information check out the website.



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Beer of the Week: Pilsner Urquell

Beer of the Week: Pilsner Urquell

Pilsner Urquell

I remember visiting the town of Pilsen, or Plzen, in the Czech Republic about 20 years ago. My sister and brother-in-law had taken me to Prague and we drove through on our way back to their home in Germany. There wasn’t time to tour the beer museum there, but there was time to have a cool, refreshing stein of Pilsner Urquell.

This is the beer that is the standard of all pilsners, and it’s a beauty.

Pour it into a tall, thin glass and enjoy the luscious yellow color that suggests straw in the summer. The head builds but settles so quickly it’s fairly negligible.

The nose is filled with yeast with some grassy, floral hops underneath.

Your first sip is filled with malt and yeast. It’s only on a second sip that you get a hint of sweetness —lemon and honey, maybe — as well as bitter hops and a touch of straw to match the color. The finish is clean and slightly bitter, drawing you back for more.

It’s not terribly complicated. It’s more about pure liquid refreshment. And in that, Pilsner Urquell delivers.

It also goods great with food. At the Lion and Rose, think fried for some fun match-ups. Try Chips and Petals (fried potato coins and onions), Limerick Fries (fried green beans) or Bloke’s Mushrooms. The Fish, Feather and Shell (fried fish, chicken strip and shrimp) would work just fine, but so would a pairing with a salad or even Parmesan-crusted Tilapia. Just forget about the dessert; it’s a little too bitter for sweets.

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Just Get to the Point

Just Get to the Point

Denise Aguirre owns the Point Park and Eats on Boerne Stage Road with Noel Cisneros.

Denise Aguirre and her partner, Noel Cisneros, recently opened the Point Park and Eats, “an artsy-eatsy kinda place,” at 24118 Boerne Stage Road.

A customer stops at Kitchen Fusionz for an Asian-flavored snack.

The art is inside the old house on the property. The walls display pieces while the vending machine is loaded with art objects you can buy for $5 apiece.

The eats are food trucks that fill the parking area on one side. Mexican huaraches, Kobe beef burgers, fried rice and egg rolls, you name it and you’ll likely find it from one of the vendors parked in the lot. And you can eat the food in a large outdoor space filled with colorful chairs and under a serene canopy of trees.

On the side of the house facing the trucks, you’ll also find a drink stand where Aguirre and others are selling beer and wine, the sales of which cover the costs involved in operating the place. The special Blanco brew, Firemans #4 from Real Ale, is on tap, and there’s a fruity sangria if you’re looking for something to kick back with on a summer evening.

We talked with Aguirre about her plans for the park, including wine classes on the first Wednesday of the month.

SavorSA: Where did the idea for the park come about?

Denise Aguirre: I’ve always wanted to open a bar. When we would hang out in Austin, we would see the food truck parks and knew it would make sense to incorporate that into the bar idea. There weren’t really any San Antonio trucks at the time, but we figured it would eventually catch on.

Fish tacos and fries from Skinny Cat Catering.

SSA: How long have you been working on the project?

DA: In early 2010 our ideas turned into serious discussions and plans. In July 2010, I started looking for locations and worked with a couple of Realtors. One location fell through in the September/October time frame. We then found the Boerne Stage Road property and almost bought it, but someone beat us to it. The guy who ended up buying it called us and asked if we wanted to lease it. It was a sign! We signed the lease in January, then all the red tape bureaucracy started with the city and the county.

SSA: Why incorporate art?

DA: I’m not an artist — wish I was. So, all I can do is live vicariously through them. We attend First Friday quite often and the annual Southwest School of Arts Fair, and we love the vibe and energy from that type of environment. Luckily when we found the Boerne Stage property, the house was a perfect setting. It just fell into place. I want to be surrounded by creative people. Food in itself is an art, and I’m really inspired by what the chefs create. It just seems to be a natural fit.

An asada-filled torta from Texasada Mexican Street Food.

SSA: How many different trucks have you had visit so far and do you know who is scheduled for the coming weekend?

DA: MARS Mobile Kitchen, Bistro Six, Kitchen Fusionz, Texasada Mexican Street Food, Fat Bellies Cajun, Skinny Cat Catering, Crepe Nation, Chelas Tacos and Blazing Burgers have all visited the park.

Friday (tonight) we have: MARS, Kitchen Fusionz, Skinny Cat, Fat Bellies and Crepe Nation. Saturday: MARS, Kitchen Fusionz, Texasada and Fat Bellies. Sunday: Blazing Burgers and Kitchen Fusionz.

SSA: Next Wednesday, and on the first Wednesday of the month thereafter, you’re starting up a wine education program. What can you tell us about that?

DA: I’m still working out the details with my wine rep. She is on vacation and won’t be back until later in the week. Basically, I have asked her to come educate our guests on a different aspect of wine. That part will be free. We will sample 4-5 wines. There will be a fee for that. I will be selling the limited edition art poster and a bottle of wine for $25 (the wine is to be determined). The tasting fee will go toward the $25 bottle purchase. MARS Mobile Kitchen will be at the park that evening and has prepared a menu that will complement the wine we are sampling.

The Point has featured trucks offering everything from Cajun cuisine to tacos and burgers.

SSA: How are people the neighborhood reacting to the Point?

DA: One hundred percent of the guests I spoke to love it! They were all from the community and they were all just waiting for us to open. It was very encouraging to know they supported us and were happy to have us here. They love having a place in their backyard that they can call their own. It’s their hangout place. We already have regular customers in just two weekends! One of our new friends, Craig Harley, even displayed an art piece inside. We had people ride their bikes in, jog in and even walk from their neighborhoods. In one case, a guy even hopped his fence to get to the park. That is exactly the goal I set out to accomplish.

For more information on the Point Park and Eats, click here.


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A Free Cocktail at the Esquire – No Fooling

A Free Cocktail at the Esquire – No Fooling

The Esquire Tavern is celebrating its first birthday on April Fool’s Day. And it’s offering a free drink to every patron that evening.

The bar, at 155 E. Commerce St., opened a year ago under new management, restoring to the River Walk a landmark known for the oldest wooden bar in San Antonio and the supposedly the longest bar in the state. Excellent cocktails and great bites have been hallmarks of its return.

Award-winning head barman Jeret Peña is creating a special spring concoction called Fool’s Punch for the occasion. It’s made with ginger beer, cucumber, lemon, mint and gin, making it a 19th century cocktail with a very modern twist.

The party Sunday will be from 3 to 8 p.m.  For more information on the Esquire, click here.


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Scott Cohen and Foie Gras – It Happens Saturday

Scott Cohen and Foie Gras – It Happens Saturday

Chef Scott Cohen

Silky, seductive foie gras is a foodie favorite, to be sure. But how do you cook it?

Find out at 11 a.m. this Saturday when former San Antonio chef Scott Cohen returns to give a demonstration. He’ll be at Gaucho Gourmet, a food warehouse at 935 Isom Road.

Gaucho Gourmet sells Hudson Valley Foie Gras in 2-ounce portions. It also has an array of Italian, Spanish and Argentine foods as well as a few items from the rest of Europe not available elsewhere.

While he is at Gaucho Gourmet, Cohen will also be signing copies of his “Texas Hill Country Cookbook,” which features recipes he served when he was executive chef of Las Canarias at the Omni-La Mansión del Rio. He is currently teaching at Le Cordon Bleu culinary academy in Austin.

Gaucho Gourmet is open to the public from 10 a.m. to 2 p.m. Saturdays. For more information on it, click here.

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It’s Almost Easter. Time to Get Your Bonnet and Your Brunch Reservations.

It’s Almost Easter. Time to Get Your Bonnet and Your Brunch Reservations.

The Easter Bunny is coming, and he’s bringing plenty of wonderful treats for your special holiday meal. Here are a few choices that await you, in various price ranges.

Prices do not include tax and tip. Reservations are required.

Achiote at the Grand Hyatt, 600 E. Market St., (210) 451-6171 — The Easter buffet is from 11:30 a.m. to 5 p.m. Features include a sushi station and a salad station plus the following chef-carved meats: Slow Smoked Prime Rib and Bone-In Ham. Entrees include Chicken Habanero Cassoulet, Roasted Loin of Pork with Ancho Ginger Glaze, Tomatillo Hominy Pozole Verde, Pan Seared Salmon with Cactus Tequila Ginger Butter Sauce, Valencia Seafood Paella, Tri-Color Potato Medley, Baby Seasonal Vegetables and Sesame Asparagus. A custom egg station, an array of traditional breads and desserts round out the meal. Cost is $42 for adults and $21 for children ages 4-12.

Biga on the Banks, 203 S. St. Mary’s St., (210) 225-0722 —Easter brunch hours will be 10 a.m.-4 p.m.The buffet will include appetizers, salads and desserts, while one entree is chosen from the menu. Entree options include: Maine Lobster omelet, poblano rajas, caramelized onion stuffed “Biga” potato, asparagus, avocado, guajillo salsa; Organic Egg Benedict, dill muffin, baby greens, Country bacon, red Hollandaise; Sautéed East Coast flounder, heirloom tomatoes and fennel, sherry brown butter; Roasted ribeye of beef, baked potato gnocchi, broccolini, black pepper beef sauce; Duck confit and mushroom risotto, Frisee, truffled duck jus; Zucchini burger, Fennel seed bun, heirloom tomato, lettuce, grilled onion, basil aioli and root vegetable chips. The selection of desserts: Carrot cake, cream cheese icing and candied carrots; Fresh blueberry baby tarts; Eclairs, Tiramisu, Texmati rice pudding; Torta Divina; and Sparkling strawberry fruit soup. There will also be kids desserts. The prices are $54 for adults and $27.50 for children under 12.

Bin 555,555 W. Bitters Road, (210) 496-0555 — The Easter brunch hours are 11 a.m.-4 p.m. Begin with an apertif Cava Rose and Blood Orange Mimosa ($10). The four-course special begins with choice of appetizer: Mixed Field Greens with Candied Pecans, Texas Goat Cheese and Champagne Vinaigrette; Lobster Bisque with Chives and Smoked Butternut Squash; Sous Vide Farm Egg with Spring Vegetable Ragout and ecorino Romano “Frico”; and Buttermilk Biscuits with Shaved Serrano Ham and Strawberry Jam. Entree choices: Duck Confit with Thai Red Curry, Coconut Foam, “Cracklins” and Basil; Heirloom Tomato, Avocado and Steamed Eggs with Extra Virgin Olive Oil and Black Pepper; Seared Salmon with Cauliflower Cous Cous, Orange-Carrot Puree, Miso and Charred Cumin; and Sous Vide of Beef Tenderloin Petite Filet with Caramalized Onion Puree, Blue Cheese Spoonbread, Roasted Leeks and Buerre Rouge ($5 Additional Supplement for Filet). After a cheese plate served family style, choose from Nutella and Dark Chocolate “Soufflé” Cake with Hazelnut, Raspberry and Smoked Pistachio; Strawberries with Mascarpone, Basil and Black Pepper; or Passion Fruit “Cheesecake” with Candied Lemon, “Blondies”, Blueberry and Pink Peppercorn. Cost is $29.95 a person or $11 for the children’s menu. An 18 percent tip will be added to all checks.

The Bright Shawl, 819 Augusta St., (210) 225-6366 — Easter Brunch will be from 10:30 a.m. to 3 p.m. The meal will include: Breakfast Buffet with Omelets-to-Order Station, Waffle Station with Maple Syrup, Strawberry Compote and Chantilly Cream. Traditional Eggs Benedict with Hollandaise, Smoked Bacon and Maple Sausage, Home-baked Biscuits and Gravy, Assorted Breakfast Pastries, Breads, Butter and Preserves. Spring Favorites: Trimmings for a Classic Caesar Salad and Bright Shawl House Salad. Chef’s Carving Table: Slow-Roasted Pineapple Glazed Ham. Entrée Favorites: Fried Southern Style Chicken, Lemon-Pepper Fish, Yellow Fluffy Rice, Roasted Garlic Mashed Potatoes with Gravy, Steamed Broccoli Spears. Grand Dessert Buffet features Cakes, Tarts, and Petit Fours plus Fresh Easter Bunny Cookies and Brownies. Prices are $19.95 for adults, $12.95 for children ages 6-12, and $14.95 for senior citizens. Coffee and tea are included in the buffet price.

Crumpets, 3920 Harry Wurzbach Road, (210) 821-5600 — Easter hours are 11 a.m. to 4 p.m. Menu specials include Breast of Chicken with Champagne Sauce ($29.50), Fresh Salmon Filet with Lemon-Butter and Capers ($36.50), Shrimp Lyonnaise with Wild Rice Blend ($36.50) , Tenderloin of Beef Savoy ($36.50), and Veal Scalloppini with Mushroom and Cognac Sauce ($36.50). The following is served with appetizer, cup of soup and house salad, fresh vegetables and dessert: Trilogy of Lobster Tail with Lemon Butter, Rack of Lamb Provençal and Tenderloin of Beef with Rossini Sauce ($49.50). Children’s menu available.

Frederick’s Restaurant, 7701 Broadway, (210) 828-9050; Frederick’s Bistro,  14439 N.W. Military Highway, (210) 888-1500 — Call for hours. Soups include Beef Barley & Vegetables ($6) and Cold Cucumber, Smoked Salmon & Dill ($7). Appetizers include Assorted Pate Plate ($8), Shrimp Cocktail & Jumbo Crab Meat & Cocktail Sauce ($11), Baked Oysters Casino ($9), Baked Brie & Goat Cheese in Puff Pastry ($9), Spring Rolls served in a Lettuce cup with Fresh Mint & Cilantro ($10), Crab Cake served with Mixed Greens & Tartar Sauce ($11); and Frivolites Of Smoked Smoke Salmon & Salmon Roe ($10). Salads: Roquefort & Walnut Salad ($8), Caesar Salad, ($8), Tomato & Cucumber Salad ($9), Frederick’s Salad with Mixed Green, Fresh Corn, Black Beans & Artichoke Heart ($9). Main courses: Lobster & Lump Crabmeat with Asparagus & Grand Marnier Dressing ($35), Parmesan Crusted Rainbow Trout with Avocado Relish ($18), Fresh Baked Norwegian Salmon Dijonnaise ($19), Grilled Lamb Chops with Garlic & Fresh Thyme Sauce ($21), Beef Filet Mignon with Jumbo Shrimp & Béarnaise Sauce ($31), Grilled Chicken Breast with Sun-dried Tomato & Artichoke Hearts ($17), Eggs Norfolk w/ Smoked Salmon & Crabmeat ($18), and Shrimp with Tomato & Garlic Sauce ($18). The children’s menu: Chicken Breast with Fries ($13) and Grilled Salmon and Fries ($14).

The Grill at Leon Springs, 24116 I-1o W., (210) 698-8797 — The Easter brunch buffet will include 18 assorted salads, waffle station, omelet station, meat-carving station and three main courses. The price is $25.95 for adults or $32.95 with mimosas added; or $11.95 for kids under 12.

Hilton Palacio del Rio, 200 S. Alamo St., (210) 224-3357 — There will be three seatings for the annual Easter brunch and petting zoo: 11 a.m., 12:30 p.m. and 2 p.m. There will be a brunch buffet and Champagne as well as Easter baskets for each table, an appearance by the Easter Bunny, a live piano player and complimentary valet parking. The petting zoo will include rabbits, chickens, sheep, a miniature goat and a potbelly pig. Cost is $34.95 for adults, $30.95 for seniors and $16.95 for children 6-10.

Hyatt Hill Country Resort, 9800 Hyatt Resort Drive, (210) 1234 — Easter brunch hours are 10:30 a.m. to 2:30 p.m. For breakfast lovers, there will be pancakes, muffins and croissants, eggs benedict with shaved ham, an omelet bar to include a selection of seasonal ingredients. At the artisan bread, cheese & fruit kiosk: freshly baked rustic hearth breads, tapenade and bread dips, handcrafted cheeses with dried fruit and nuts, and seasonal fruit offerings. Salads and seafood options include local and seasonally inspired salads, hand-shucked oysters, chilled shrimp, smoked gulf mussels, oak-smoked salmon, rémoulade, jalapeño mignonette and plum tomato cocktail sauce, and smoked salmon with bagels, chopped egg, red onion, capers and cream cheeses. The carving station will have slow-roasted beef steamship au jus, sea salt enhancements and creamy horseradish, maple-glazed ham and cumin-crusted turkey. Entrées and sides: Pan-roasted “catch of the day” with three bean stew and poblano tomatillo sauce, mesquite charred chicken with sweet pepper marmalade, griddled new potatoes with fresh herbs, pecan smoked sausage, spring vegetables as well as a chef-attended pasta bar. Desserts: chocolate brownie cobbler, mousses, ice cream sundae bar, cakes, pies, tortes and pastries, and crème brûlée. Prices: Adults – $49.95; Seniors – $39.95; Children – $23; and children under four. There will be a children’s buffet.

Las Canarias at La Mansion del Rio, 112 College St., (210) 518-1063 – There are extended hours for the Champagne Brunch: 10 a.m. to 4 p.m. The cost for the brunch is $69.95 per person and $34.95 for children ages 6-12 years. The regular à la carte dining at Las Canarias will resume at 5:30 p.m.

The Lion and Rose, various locations — The brunch will include such options as Eggs Benedict, Irish Hash and Eggs, Wimbledon French Toast, a Breakfast Burger and more. The Westlakes location will feature bagpipe players at 1 p.m.

Luce Ristorante e Enoteca, 11255 Huebner Road, (210) 561-9700 — Easter lunch will be from noon to 4 p.m. The three-course special includes choice of Zuppa di Aragosta (Lobster Bisque), Caesar Salad or Caprese with tomato slices and fresh mozzarella to start. Second course choices: Agnello Scottadito (Parsley and Garlic Brined Australian Lamb Chops) or Pesce alla Luce (Pan Seared Chilean Sea Bass, Shrimp and Asparagus Risotto) Dessert: Spumoni, Crème Brûlée or Chocolate Lava Torta with Vanilla Gelato. Cost: $29.95. An a la carte menu also available.

Lüke, 125 E. Houston St., (210) 227-5853:  Easter hours are 10 a.m. – 11 p.m. Celebrate with our Sunday jazz brunch from 10 a.m. – 3 p.m. Brunch menu specialties include fried shoulder pork chop on biscuit, pork grillades, a crabmeat and avocado omelet and fried Texas quail and waffles. Visit for more information.

Max’s Wine Dive, 340 East Basse Rd., Suite 101, 210-444-9547: All Easter weekend: Giant Pecan Praline Cinnamon Rolls,$6; Classic Style House Mustard and Chive Deviled Eggs, $4; Asparagus, Pancetta, and Cheddar Quiche,$9; Guajillo-Rubbed Grilled Ham Steak with two Fried Farm Eggs, Caramelized Pineapple Relish, Maple Lacquered Yams, $19.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — Easter brunch is from 11 a.m. to 2 p.m. with an omelet station offering everything from bacon to crawfish etouffée for your eggs. Buffet items and carved-to-order items include prime rib, broiled salmon, French toast and gumbo. Sides include roasted new potatoes, grilled asparagus, assorted fruit and a salad bar. Desserts: Bread pudding with cinnamon rum sauce and strawberry shortcake with black pepper-Balsamic syrup. The cost is $39.95 for adults or $15 for children under 10.

Morton’s the Steakhouse, 849 E. Commerce St., (210) 228-0700 — The Easter dinner special is a three-course meal consisting of a choice of Lobster Bisque, Ahi Tuna Tower, Jumbo Shrimp Alexander, Caesar Salad, Morton’s Salad or Chopped Spinach Salad, followed by a choice of 6-ounce Center-Cut Filet Mignon served with Steamed Asparagus Spears; Honey-Chili Glazed Salmon Fillet with Vegetable Relish; or Chicken Bianco with Artichokes, Capers & White Wine Sauce. Dessert choices: Vanilla Bean Crème Brulee, Double Chocolate Mousse or Individual Souffle. Cost: $59 a person.

Myron’s Prime Steakhouse, 10003 N.W. Military Hwy., (210) 493-3031 — Holiday hours begin at 11 a.m. and continue into the evening. The regular menu will be offered. Seating is limited.

Oro at the Emily Morgan, 705 E. Houston St., (210) 225-5100 — Easter brunch will be served 10 a.m.-4 p.m. The brunch buffet includes omelets made to order,Texas Blueberry Buttermilk Pancakes, Spiced Maple Syrup, Applewood Smoked Bacon and Sausages, Home Style Potatoes with Garlic Sea Salt, Fresno Pepper and Aged Cheddar Biscuits and Cracked Pepper Gravy. Chilled items: Seasonal Fruit and Berries, Mixed Lettuces with Roasted Tomatoes and Local Goat Cheese, Blanched Asparagus with Shaved Parmesan, Bacon Aioli,  Grilled Baby Portabello, Spring Tomato and Aged Balsamic. Warm items: Truffled Garlic Yukon Gold Potato Puree, Garden Asparagus and Wild Mushrooms with Pickled Onions, Sautéed Texas Squash and Zucchini with Roasted Tomato, Dried Cranberry and Apricot Studded Wild Rice. Main items: Achiote Honey Rubbed Pit-Style Ham with a Cinnamon Walnut Sauce, Hickory Smoked Prime Rib with Natural Jus and Horseradish Crema, Herb Seared Scottish Salmon with a Gorgonzola Cilantro Cream, and Coriander Mustard Smeared Pork Loin With A Grilled Apple and Garlic Veal Sauce. Sweets: Pumpkin Pie, Assorted Cookies and Blondies, Lemon Ice Box Cake and Strawberry Shortcake. Complimentary valet parking. Prices:  $39.95 for adults, $19.95 for children.

Ostra at the Mokara, 212 W. Crockett St., (210) 396-5817 – The regular à la carte menu will be available during breakfast and lunch hours, with featured Easter Sunday specials during dinner service beginning at 5:30 p.m.

Q on the Riverwalk, 123 Losoya St., 210-362-6325: Easter Brunch, 11 a.m. – 3 p.m. Adults: $42 per person; Children: ages 0-3 Free; ages 4-12 $21 pp. Menu: Antipasto and cheese display of domestic and international cheese; cured meats and grilled vegetables. Salad bar: Hearts of Romaine, Baby Spinach, mesclun greens, house blend, tomato, bacon bits, hearts of palm, croutons, Parmesan cheese, green onions with House dressing, ranch or bleu cheese dressing. Also, Cucumber Salad; Red Onion and Heirloom Tomato Salad with Cilantro Vinaigrette; Roasted Fennel, Red Peppers, and Texas Orange Segments; Grilled Artichokes, Roasted Red Pepper, and Tomato Salad Topped with Feta Cheese. Roasted and Hand-Carved Meats: Roasted Leg of Lamb with Rosemary, Sweet Lemon Preserves, and Mint Tzatziki; Texan Wild Boar Ham with Whole Grain Mustard, Cherry and Pineapple Marmalade. Entrees: Ancho Chili Mustard Crusted Red Fish with Tomatillo Salsa; Corn Bread Muffins Topped with Chorizo and Eggs and a Chipotle Hollandaise Sauce; Pancakes with Blackberry Raspberry Compote and Bourbon Orange Compote. Custom omelet stations and fresh egg dishes. Traditional Holiday Sides: Bacon and Sausage; Three Cheese Mac n’ Cheese; Breakfast Potatoes. Traditional Bread Table: Blueberry Muffins, Banana Nut Muffins, Muesli Bread, French Baguettes, Croissants, Ciabatta. Dessert buffet: Mini Cookies, Napoleons, Mini Mousse Shooters, Coconut Mini Flan, Crème Brulee, Pot De Crème, Opera Cake, Pear Tart, Fruit Tart, Mini Cheesecake, Mini Strudel’s & Macaroons.

Roaring Fork, 1806 N. Loop 1604 W., (210) 479-9700 — The Easter Brunch from executive chef Matt Inouye will be 10 a.m.-4 p.m. The specialty a la carte menu features a selection of breakfast items, signature side dishes, hearty entrees and tasty desserts. Menu items include: Chicken and Waffles; Pancakes in Pulled Pork; Fresh Baked Warm Cinnamon Rolls; Breakfast Flatbread with Fried Eggs, Elgin Sausage and Bacon; Cast Iron Skillet of Green Chile Pork with Oven Roasted Sunny Side Up Eggs; Chicken Enchiladas and Eggs with Black Beans; Carnitas Benedict with Poached Eggs, cornbread and Chipotle Hollandaise; Elgin Sausage Migas with White Cheddar and warm buttered tortillas; and the  full menu and regular brunch menu. Mimosas and Bloody Mary cocktails will be priced at $5.00 each. Cost for the brunch is $29 per person.

Tre Trattoria, 4003 Broadway, (210) 805-0333 — Easter hours for the four-course brunch are 11 a.m.-4 p.m. Start with a Pomegranate, Pineapple Juice, Vodka Martini Topped with Ruffino Prosecco ($10). The meal begins with a choice of Slow Roasted Caprese; Simple Mixed Field Salad with Shaved Fennel, Cherry Tomato and Red Wine Vinaigrette; Yukon Gold Potato Bisque with Smoked Paprika Crema and Basil; or Toasted English Muffin with Italian Sausage, Organic Fried Egg and San Marzano Jam. Second Course choice: House Made Tagliatelli with Oyster Mushrooms and Thyme; Spinach and Bacon Frittata with Calabrese Salsa and Roasted Squash Escabeche; Crispy Skin Rainbow Trout with Brussel Sprout Hash and Salsa Verde; and Duck Confit Leg with Polenta Waffle Maple Agrodolce and Aruglula. After a Cheese plate served family style, enjoy your choice of Nutella X 3, Local Strawberry and Mint Parfait, or Olive Oil cake with House Made Apple Sauce. Cost is $37.95 for adults or $11 for the children’s menu. An 18 percent tip will be added to all checks.

Tre Trattoria at the Fairmount, 401 S. Alamo St.,  (210) 223-0401 — A four-course Easter brunch is 11 a.m.-4 p.m. Start with your choice of the following appetizers: Slow Roasted Caprese with Mozzarella and Basil; Mixed Field Greens with Shaved Fennel, Grape Tomatoes, Red Wine Vinaigrette; Yukon Gold Potato Bisque with Celery Heart and Parsley Salad; and Toasted English Muffin with House Made Italian Sausage, Fried Egg, San Marzano Jam. Entrée choices: Tagliatelle, Thyme and Wild Mushrooms; Nutella Stuffed French Toast with Caramelized Bananas, Nutella Chantilly; Grilled Tuscan Ribeye with Roasted Rosemary Potatoes, Charred Green Beans, Tarragon Butter ($12 beef supplement); Pan Roasted Salmon with, English Peas, House Made Ricotta Cheese, Pickled Mustard Seeds, Roasted Spring Onions; and Crispy Duck Confit, Polenta Waffles, Baby Arugula, Maple Agrodolce. After a cheese course (served family style, enjoy your choice of Nutella x 3 or Strawberry and Mint Parfait. The cost for the four-course meal is $39.95 a person. The regular menu will be served after 4 p.m.

Two Step Restaurant and Cantina, 9840 W. Loop 1604 N.,(210) 688-2686 — The Easter Bunny will put in an appearance during brunch. In addition to the regular menu, there will be a Scotch egg special for $6.95 on both Saturday and Easter Sunday.

Westin La Cantera, The Westin La Cantera Hill Country Resort, 16641 La Cantera Parkway, in the San Antonio Grand Ballroom 10:30 a.m. to 2 p.m.  For reservations call 210-558-2439. The annual Grand Ballroom brunch this holiday features a variety of seasonal specialties and traditional fare. Our buffet features cuisines sure to please any palate, including carving stations, fresh seafood, local favorites and a chocolate fountain with decadent dessert display. Everyone in the family is sure to enjoy live music, children’s activities and more. Adults, $52 pp;  Child $25 (6-12), Senior $40. Children 5 and under are free.

Z’Tejas Southwestern Grill, 15900 La Cantera Parkway, Suite 25100, will open from 10 a.m. – 10 p.m. on Easter Sunday. The Easter Bunny will have treats for children and pose for complimentary photos until 3p.m. Z’Tejas’ new brunch menu, which features a jalapeño bacon stuffed relleno served with scrambled eggs and a chorizo pork scramble skillet will be available from 10 a.m. – 3 p.m. To receive a special 20 percent off discount for Easter dinner, follow Z’Tejas on Facebook at or on Twitter at @ZTejas. For reservations, call 210-690-3334.

John Griffin contributed to this report.

Restaurateurs, if you want to be included in our lists, email or

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County Line Music Series Strikes a Welcome Note on Wednesdays

County Line Music Series Strikes a Welcome Note on Wednesdays

Kyle Park

The County Line, 10101 I-10 W., has resumed its popular music series on Wednesday nights. The

Now in its 12th year, the series has featured some of the best Texas and national country musicians.

All of the shows are free, but those who attend are asked to bring donation of either food or money for the San Antonio Food Bank. Since it started, the series has raised more than a half million pounds of food, with last year’s series alone bringing in more than 50,025 pounds.

This year’s lineup includes:

  • March 28 – Hudson Moore with Jonathan Garcia Band
  • April 4 – Stoney LaRue (solo acoustic) with James Delgado
  • April 11 – Two Tons of Steel with Rockn H. Band
  • April 18 – Cody Johnson with Jeffery Charle
  • April 25 – Cody & Willie Braun of Reckless Kelly with James Pardo
  • May 2 – Roger Creager with John David Kent
  • May 9 – Charlie Robison
  • May 16 – TBD
  • May 23 – Kyle Park with Bri Bagwell
  • May 30 – TBD

    Roger Creager

  • June 6 – Jason Boland & The Stragglers with James Delgado
  • June 13 – Brandon Rhyder with Jonathan Garcia Band
  • June 20 – Bart Crow Band
  • June 27 – Dirty River Boys with Kyle Reed
  • July 11 – Whiskey Myers
  • Aug. 15 – Cory Morrow

Held on the restaurant’s open-air patio, the concerts feature an opening act at 6:30 p.m. with the headliner playing from 8 to 10 p.m. Drink specials run from 3 to 7 p.m. on concert days. Concerts are held rain or shine.

“We are excited and extremely grateful to have this continued partnership with County Line BBQ again this year,” says Eric Cooper, San Antonio Food Bank President and CEO. “Over the past 11 years, this effort has collected more than 50,047 pounds of food that has gone to help feed thousands of hungry individuals in Southwest Texas.”

The County Line continually updates the concert line-up on its website. Click here for details.

Call (210) 641-1998 for more information.


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It’s Easy to Eat Well When It’s for a Good Cause

It’s Easy to Eat Well When It’s for a Good Cause

The SA Chef Coalition included Il Sogno sommelier Gabe Howe (front left) and David Gilbert of Sustenio, while the back row features, from right, John Brand, Michael Sohocki, Steven McHugh, Jason Dady, Chad Carey, Andrew Weissman and Jesse Perez.

The founding members of the SA Chef Coalition want what every chef wants: They want people to have a good meal and come back for more.

Braised beef cheeks with garlic, tomatoes and kale.

But they want something more.

They want that meal to showcase the best produce and meats of the immediate region, and they want the food prepared in way that reflects the finest San Antonio has to offer.

To that end, the group of chefs got together for a family-style dinner under the loquat and oak trees that line the patio of Tre Trattoria on Broadway. Guests had to bring their own plates, silverware and wine glasses, while God provided perfect weather. The food, meanwhile, came from farms such as Oak Hills and My Father’s Farm.

The chefs lineup included John Brand of Las Canarias and Ostra, Chad Carey of the Monterrey, Jason Dady of Tre Trattoria and Bin 555 among other ventures, David Gilbert of Sustenio, Steven McHugh of Lüke, San Antonio native Jesse Perez, Michael Sohocki of Restaurant Gwendolyn and Andrew Weissman of Il Sogno and the Sandbar.

The evening began with Rebecca Creek whiskey sours and a series of appetizers that ranged from an array of charcuterie, a little bit of everything from oxtail terrine to calf’s liver sausage, to a carrot purée and grilled spring onions.

Salt and pepper breadsticks.

Two salads, one featuring fresh greens while the other boasted several types of beets, preceded a main course of chicken, braised beef cheeks and numerous side dishes, such as creamy polenta, grits and a farro dish. Dessert features strawberries and whipped cream with a colorful Pop Rocks-influenced topping.

The chefs are planning future events that will include more San Antonio chefs, Dady said.

Each of the dinners will benefit a local charity, with the proceeds from the first dinner going to help the culinary programs at three area high schools, Perez said.

For details on more Chef Coalition events, follow SAChefCoalition on Twitter.

Until then, “get off your asses and get out and eat,” Dady said.

(Photographs by John Griffin and Bonnie Walker.)

Patrons enjoy the perfect weather and a family-style feast of local food.

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Pop-Up Farmers Market & Feast is Wednesday

Pop-Up Farmers Market & Feast is Wednesday

Pop-up Farmer’s Market & Feast with chefs Jason Dady & Andrew Weissman is Wednesday, (March 28) at BIN 555, at  555 W. Bitters Road.

The farmers market is open 5-9 p.m. The family-style dinner is 6:30 p.m. with “market inspirations.”  Cost is $50 per guest, includes wine.

Make reservations at

Attend this event to support your local farmers, including Oak Hill Farms, Cora Lamar; Hilltop Place Ranch, Mary Walker & Valerian Chyle; Rancho Ojo de Agua, Susana Canseco; Braune Farms, Julie Braune; South Texas Heritage Pork, Kelley and Mark Escobedo; Hartman Farms, Lori Hartman.

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