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Archive | January 17th, 2013

Ruth’s Chris’ 20th Anniversary Bash; Bin 555 Wine, Food and More

Ruth’s Chris’ 20th Anniversary Bash; Bin 555 Wine, Food and More

On January 20, 2013 Lana Duke, owner of the San Antonio locations of Ruth’s Chris Steak House, will host a 20th anniversary celebration at the Concord Plaza location to say thank you to San Antonio for enjoying her sizzling steaks over the past 20 years.

Duke, who was raised in the Canadian foster care system, will include some of San Antonio’s foster children in her celebration. Tickets for the 20th Anniversary Celebration will be $65 and a portion of the proceeds will benefit the Texas Cavaliers and Roy Maas’ Youth Alternatives.

Ruth’s Chris has partnered with Glazer’s, the largest wine and spirits distributor in the state, and will be offering food stations and specialty drinks — along with tray-passed hors d’oeuvres, a live jazz band, and of course the famous New Orleans Second Line will happen as well. All guests will receive a limited edition 20th anniversary medal.

Specialty cocktails will include Patron Margaritas; Ultimate Vodka Classic Martini-Dirty 1888 with blue cheese olives and chilled vodka shots; Classic Manhattan with 20-year-old Tawny Port; Patron XO Café and Stag’s Leap Wine.  The restaurateur also will be making a donation to the Cavaliers & Roy Maas at the end of 2013 for Stag’s Leap sales ($1 for each glass; $2 for each bottle; $4 each magnum.

The celebration will be at the Concord Plaza, 7720 Jones Maltsberger;  4-7 p.m.  $65 per person. Contact Kathleen at 210-821-5051 or  email kathleen@ruthschrisSA.com.

Bin 555 hosts an Evening of Food, Wine and Conversation

An Evening of Food, Wine and Conversation with master sommelier Brian Cronin, featuring wines from Murphy-Goode, Arrowood, Hartford Court, Matanzas Creek and Atalon Vineyards.

The event will be Wednesday, Jan. 23, 2012. The reception is 6:30 p.m.; dinner  is at 7 p.m. Cost $55 per person plus tax and an 18-percent gratuity.

BIN 555 Restaurant & Wine Bar is at 555 Bitters Road. For reservations, call 210-496-0555.

 

 

Get them while they last — your Wine Trail Season Pass

2013 Wine Trail Season Passes will again be limited to 100 passes only.  Your elite pass gives you an unparalleled wine experience all year.  Singles pass cost $179 and couples passes cost $334.  This includes the discount on all Trails, Kick-off Tastings and your complimentary wine glass per person.

Logo wine glasses
Discount on trails and tastings
Guaranteed trail and tasting tickets
Discounts to other events
32 wineries, 4 trails, 4 tastings

Contact Texas Wine Trails here.

Phone is 872-216-9463.

 

 

 

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Goat Cheese Log an Easy Addition to a Party

Goat Cheese Log an Easy Addition to a Party

Goat Cheese Log

The holidays may be over, but entertaining hasn’t stopped. Super Bowl is just around the corner. That means it’s time to store a few easy recipes for something elegant to serve when guests drop by. That’s where this Goat Cheese Log recipe from food and wine writer Keith Wallace comes in handy. It’s in his new cookbook, “Corked & Forked: Four Seasons of Eats & Drinks” (Running Press, $23).

As Wallace writes, “The infamous cheese log is pretty much the lowest point of culinary preparations: Any recipe that calls for a “cheese product” instead of cheese should be avoided like the plague. To reclaim this recipe, we use a log of Bücheron, which is a classic style of goat cheese in the shape of a log.”

When I tried it, I took Wallace’s process a step further and rolled the cheese on foil, instead of on a sheet tray. It made it easier to handle, so that more of the fruit-nut mixture stuck to the cheese and it meant there was no cleanup. Plus, I could leave the cheese in the foil in the refrigerator until it was time to serve.

I didn’t have dried cranberries on hand, so I used dried blueberries. Dried cherries, currants, raisins or diced dates would also work.  I also didn’t have a full 3 pounds of goat cheese, so I cut up the fruit to fit what I had.

Goat Cheese Log

1 Bücheron log (about 3 pounds) or a large log of goat cheese
8 ounces pine nuts, roasted
1/2 cup dried cranberries
1/2 cup dried figs, diced

Eliminate cleanup with a sheet of foil.

Remove the cheese from its wrapper and pat dry. Cover the bottom of a sheet tray with a sheet of aluminum foil, then cover the foil with the pine nuts, cranberries and figs, and blend thoroughly. Gently lift the cheese and place it over the mixture at one edge. Roll the foil over the cheese and the fruit-nut mixture, making sure to press hard enough to embed everything into the outer layer of the cheese. If there are any leftover pieces, you can add those to either end. Place on a serving platter and refrigerate until ready to serve.

Makes 12 servings.

Adapted from “Corked & Forked: Four Seasons of Eats & Drinks” by Keith Wallace

 

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