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Restaurant Notes & Quotes: Chefs’ Coop Dinner and More

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Z Tejas skillet pan cropped

 

 

 

 

 

 

 

 

Z Tejas Southwestern Grill’s Cool New Summer Items

Z Tejas announces a few new temptations on their menu. These include four new entrees, along with Two Berry Delicious Skinny Cocktails and a twist on a dessert classic, S’mores Cake with a Root Beer Float.  Z Tejas is at the Shops at La Cantera. (210) 690-3334.

 

Fig Tree Dining RoomFig Tree welcomes new chef, Laurent Rea

“I’ve known Laurent for some time now, since he worked at L’Etoile. I’ve been very interested in him and his talent, and we are all very glad to have him here, now, at the Fig Tree.”  — Moe Lazri, general manager, Little Rhein and Fig Tree. See more on the Fig Tree Bastille Day celebration this week here.

 

Enjoy a taste of Italy at Crumpet’s Vintner Dinner Friday

Fine dining and wine tasting will come together on Friday, July 12, at 7 p.m. Crumpets Restaurant & Bakery will be hosting a wine dinner featuring five Italian wines for guests to enjoy along with a specially prepared Italian inspired gourmet menu by chef/owner Francois Maeder.

The cost of this event is $70 per person, plus tax and tip. Seating is limited and reservations are required. For more information and to make reservations, call (210) 821-5600. Crumpets is at 3920 Harry Wurzbach.

The menu (wines listed first, per course):  Ca De Meo Gavi, Gamberetti con Salsa Crema d’anglio;  Tenuta del Buonamico Bianco-Montecarlo, Indiva Brasato con Proscuitto Mozzarella; Macato La Giareta Cabernet Franc, Raviolo Frito de Carne;  David Sterza Valpollcella Superiore Ripasso, Vitella del Piemonte; Villa de Filicaja Vin Santo Del Riserva, Meringa con gelato e lampone freschi.

Johnny Hernandez addresses CIA SA grads

Johnny Hernandez chef

Johnny Hernandez

Ten students at the Culinary Institute of America, San Antonio, received their associate in applied science diplomas during commencement ceremonies at the Pearl complex last week.

San Antonio native Johnny Hernandez, a 1989 graduate of the CIA at the college’s main campus in Hyde Park, N.Y., was the keynote speaker at the ceremony. He is executive chef and owner of La Gloria Ice House, Casa Hernán, Frutería Botanero, and True Flavors Catering. He’s also working on his first cookbook and memoir, México Mi Gloria. He was named one of the Five Top Latino Chefs in the United States by Siempre Mujer magazine in 2011.

Hernandez has also opened a La Gloria restaurant at the San Antonio International Restaurant earlier this week.

This was just the second AAS in culinary arts graduation at the San Antonio campus, with the first having been in April. The 10 graduates join the ranks of accomplished CIA alumni, which number more than 45,000 since the college’s founding in 1946.

Chefs’ Cooperative, Peeler Farms Dinner

Peeler Farms and the Chefs’ Cooperative invite you to a once-in-a -lifetime event to showcase all that is Texas and to “give back” to the farm. This event is on Aug. 10 at The Emily Morgan Hotel, 705 E. Houston St. It begins with a 5 p.m. reception and dinner following at 6.  The price is $75 per person, plus tax and tip. All proceeds go directly to Peeler Farms.

For reservations, call  (210) 225-5100. Also available are free valet parking and reduced rates on hotel rooms.

Here’s the menu the chefs have planned:

Reception:  Jeff White presents Charcuterie — Head cheese with porcini aioli, Smoked lamb belly rillette with candied green apple, Suckling porchetta with grain mustard and sweetbread; Pistachio mortadella with rocket emulsion

First: Stephen Paprocki presents Cheese: Farmhouse white cheddar;  Texas lavender and honey montasio; Alamo Ale; mozzarella quick cheese with pickled Texas citrus. This course features products from Alamo Beer, Duff Distributing and Fall Creek Vineyards.

Second: Alex Altamirano presents: Texas sweet white shrimp tempura, cucumber jicama escabeche, and cilantro ginger aioli.

Third: Tyler Horstmann presents Peeler Farms “golden egg.”

Fourth: Laurent Rea presents Broken Arrow Ranch venison tartar, Sun choke hummus, peach mostarda.

Fifth: Chris Cook presents Peeler Farms Young Chicken Confit, minted squash and watermelon water.

Sixth: Jeret Peña presents “Pinky Swear” with rye whiskey, grapefruit, Texas honey and pink peppercorns.

Seventh: Isaac Cantu presents Texas mushroom-crusted Hill Country Beef with honey-carrot puree, watercress and iconic Cabernet jus.

Eighth: Melissa Beverage presents Country bread pudding and peach ginger compote with a blackberry goat’s milk ice cream.

The Settlement is a new Don Strange catering venture

The Barn at The Settlement will be completed soon.

The Barn at The Settlement will be completed soon.

Renowned caterer Don Strange of Texas has launched a new destination venue called The Settlement, which is nestled in the foothills of the Texas Hill Country near Highway 281. It offers the beauty of the countryside and the convenience of easy travel from San Antonio as well as a variety of venue settings, from intimate to large scale.

Situated on 78 acres on Bulverde Road, The Settlement dates to 1850 but has all of the conveniences of a modern event facility, making it ideal for people who want to give their event a touch of Texas charm and the natural beauty that can only be found in the Texas Hill Country.

For more information, call (210) 434-2331 or email info@donstrange.com.

 

 

 

 

 

 

 

 

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