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Meatopia! And, New Chef at MAX’s

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Salt and pepper are all you need to season that steak, Jason Dady says.

Meatopia: This weekend: Don’t miss the meat extravaganza

Just a reminder!

The spectacular meat-centric culinary event, Meatopia proper, is an immense, exciting, celebration of meat and meat cookery, featuring 32 chefs from Texas and around the country, cooking beef, pork, veal, chicken, duck, quail, bison and many other animals, from snout to tail, nearly all of which come from dozens of independent farms throughout Texas and the U.S.

This Sunday, Meatopia at the Pearl begins with the VIP opening from noon – 1 p.m. The Festival gets underway at 1 p.m. and serves its world of meat until 5 p.m.  The Pearl is at 303 Pearl Parkway.  Tickets are available at $75 general admission and $125 for the VIP opening. Go to www.atpearl.com/meatopia.

New chef at MAX’s Wine Dive

MAX’s Wine Dive San Antonio announced their new executive chef, Justin Johnson.  He was born in Longview, Texas and raised in Corpus Christi, later moving to Austin. He now calls San Antonio home.

Johnson’s culinary journey began after receiving his first big break working in an administrative capacity for a brand new restaurant concept in Corpus Christi. In this role, he fostered his knowledge of the restaurant industry. Then, he moved to Austin where he found his true calling in the kitchen at MAX’s Wine Dive.

Justin Johnson MAX's

Justin Johnson

While working at MAX’s,  Johnson studied under the watchful eye of Executive Chef Erica Beneke.  He drew inspiration from her skills and knowledge of culinary arts, and quickly rose from line cook to events coordinator.  After bringing the events side of the restaurant to a height it hadn’t seen before, he was offered the position of sous chef where he truly began to shine.

Some of the dishes Johnson plans to introduce include: Chicken Wrapped Quail Legs, fried quail legs, cayenne hot sauce, bleu cheese vinaigrette and blueberry coulis as well as Porkettes 12, braised pork, smoked apple charred corn relish and brandy molasses on a toasted baguette. Johnson also brings his own version of a “winner, winner chicken dinner” with his take on Cracklin’ Chicken, rosemary marinated chicken, smoked apple bacon stuffing, and cranberry glacé. The new menu is available now.

MAX’s Wine Dive is at 340 E Basse Road, Suite 101.

 

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