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Culinary Notes: Taste New Texas Product; Meet Diana Kennedy; CIA Graduation

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Lori Krieger

Lori Krieger

Gaucho Gourmet: New condiment line and cheese counter

Taste Elevated owner and Texas native Lori Krieger will be part of the popular Gaucho Gourmet Saturday scene this weekend as Taste Elevated owner Lori Krieger demonstrates tastes and pairing samples of her new line of condiments.

The store, at 935 Isom Road, is open Saturday, Nov. 2 from 11 a.m. – 2 p.m.  Show your support for Texas products by sampling these flavorful toppings and ingredients Krieger developed, and which are being produced by Fisher & Wieser in Fredericksburg.  Krieger’s lineup of versatile condiments are a perfect fit to many of Gaucho Gourmet’s charcuterie products including cured meats and cheeses.

Gaucho Gourmet also will have its new cheese counter ready for shopping — just before the holiday season really gets into year. Buy Parmigiano Reggiano DOP at $9.95 a pound, as well as these new cheeses: Piacentino sheep’s milk cheese with saffron and black pepper, Brillo DeVino wine-seasoned Pecorino cheese and more.

Diana Kennedy book photoDiana Kennedy at Guadalupe, Liberty Bar

Diana Kennedy, “the Julia Child of Mexican cuisine,” visits San Antonio for a rare book signing and Q&A event at the historic Guadalupe theater. The event is hosted by the Guadalupe Cultural Arts Center in partnership with Liberty Bar.

Admission is $5 or guests may choose to donate two canned food items. All food donations will benefit the Inner City Development. Copies of her latest book, “My Mexico”, will also be on sale for $40.

Have dinner with Kennedy at the Liberty Bar that evening, from 5:30-8:30 p.m.  The $100 per-person cost includes, dinner, wine and a copy of her latest book.  All proceeds from the evening will benefit the Guadalupe’s Palabra Punch Literature series.

Tickets for the Liberty Bar event may be purchased at the Guadalupe and Liberty Bar or by phone at 210-271-3151. Or click here.


CIA Graduates 11 with AAS degrees this month

cia1Eleven graduates received their Associate in Applied Science (AAS) degrees in culinary arts during the commencement ceremony at the Pearl complex earlier this month.

This was the third AAS graduation at the San Antonio campus. The 11 new alumni can continue their studies in the CIA’s bachelor’s degree programs in culinary arts management or culinary science at the Hyde Park campus.

In addition to earning an AAS in culinary arts, as of this fall, students at the CIA San Antonio can major in baking and pastry arts. As part of their studies, during sophomore year, students work in one of the two public restaurants on campus—Nao: New World Flavors or the CIA Bakery Café.

Andrew Weissman, a graduate of The Culinary Institute of America (CIA) and chef/owner of a group of San Antonio restaurants, was the commencement speaker.

“Develop a work-life balance,” said Weissman, a four-time nominee for the James Beard Foundation Award as Best Chef: Southwest.

“But you must also realize there must be sacrifice and struggle to achieve your dreams. Be prepared to commit. This effort will create empathy so when you become a leader, you will better understand those you lead.” Weissman earned his culinary arts degree from the CIA’s Hyde Park, NY campus in 1996.











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