The wines of Cuvaison Winery will be presented with a five-course dinner at Frederick’s on Broadway Monday, April 28 through Wednesday, April 30. The meals start at 7:30 p.m. and cost $95 per person, plus tax and tip.
Cured celebrates blues great, Robert Johnson at Brews & Blues (Beer) Dinner
On Thursday, May 8, Cured will honor blues legend Robert Johnson on the evening of his birthday with a Brews & Blues Dinner, a multi-course beer-paired dinner with Brooklyn Brewery for $75 per person.
Chef Steven McHugh could not resist as a self-admitted “blues nut.” In fact, before his Culinary Institute of America days, Steve earned a jazz saxophone scholarship that sent him to college.
While Johnson hailed from Mississippi, it was here in San Antonio at the Gunter Hotel where he recorded his very first landmark album in 1936. Johnson’s influential legacy lives on as Eric Clapton has called him “the most important blues singer that ever lived.” He ranked fifth in Rolling Stone magazine’s list of the 100 Greatest Guitarists of All Time, and was inducted into the Rock and Roll Hall of Fame in 1986.
Cured is at the Pearl, 306 Pearl Parkway. Call for reservations at 210- 314-3929.
Collaborative dinner at The Granary with Scott Anderson, acclaimed chef
The Granary’s chef/owner Tim Rattray announces a rare collaborative dinner with Scott Anderson, chef and co-owner of New Jersey’s critically acclaimed Elements Restaurant on Monday, May 19.
Anderson, a two-time James Beard Foundation nominee for Best Chef Mid-Atlantic, has garnered much attention for his innovative and provocative work with ingredients, constantly keeping each dining experience fresh and exciting.
Visiting San Antonio for the first time, Anderson will partner with Rattray to present a new spring menu to guests in this seven-course dinner.
The dinner is $90 per person with available beer and wine pairing options. Seatings are at 6:15 and 9 p.m. Reservations can be made on the Open Table widget on the Granary’s home page here.
Restaurant Trends: Healthier food options and emphasis on wellness
Bartenders are finding creative ways to replicate the flavor and acidity of limes as the fruit’s price skyrockets due to a shortage stemming from a bacterial disease. According to the Culinary Institute of America’s Smart Briefs, Toby Cecchini, owner of Long Island bar in Brooklyn, has cut a house gimlet with lime cordial from the menu in favor of a lemon cordial while Stephanie Griber of Shoo-fly Diner in Baltimore relies on hard cider, vinegars and kombucha to give cocktails a boost of flavor and acidity.