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Archive | May 15th, 2014

Keep on Food Truckin’

Keep on Food Truckin’

Messina Hof was one Texas winery pouring at Culinaria's food truck event.

Messina Hof was one Texas winery pouring at Culinaria’s food truck event.

A ham crepe filled with rosemary-scented Israeli couscous. A BLT crowned with a deep-fried soft shell crab. Beignets hot out of the fryer with a generous dusting of powdered sugar on top.

The line at Say.She.Ate waits patiently to eat.

The line at Say.She.Ate waits patiently to eat.

These were but three of the delectable treats people could sample during Culinaria’s third annual food truck event, which was held Thursday evening in the parking lot of the Alon Market off Northwest Military Highway. The event is part of this year’s Festival Week, which continues through Sunday.

A large crowd of people of all ages could be found strolling from truck to truck or from table to table in order to sample wines from Texas, California, Oregon, Italy, Portugal and other corners of the world. H-E-B also offered samples of charcuterie, fresh fruit, guacamole and more to pair with their wines.

There were plenty of activities for children, too, but the trucks were the main feature of the evening, as people stood in lengthy lines to try dishes such as the duck fat fries from Say.She.Ate and the duck confit tacos from Duk Truck.

Want sriracha in your Whoopie Pie?

Want sriracha in your Whoopie Pie?

SpiceSea Gourmet, Cheezy Jane’s, Crazy Carl’s, Slider Provider, YAO, Bite Street Bistro, Where Y’At, Crepe Nation, Rickshaw Stop, Stout’s Pizza, Dixieland BBQ, K Hill BBQ Company and Saweet Cupcakes were among the other trucks vying for people’s attention. The Whoopie Pie truck handed out samples of its sriracha-laced desserts.

A breeze made the temperate day even more enjoyable, aided by a refreshing beer or samples of well-chilled white wine, such as the Vermentino from Bending Branch Winery in Comfort  or the Chardonnay from Oregon’s A to Z Wineworks (also known as Gregg Popovich’s winery).

Culinaria continues Friday at 7 p.m. with the Best of Mexico at the Shops at La Cantera, 15900 La Cantera Parkway. For more information on this year’s festival, click here

Bite Street Bistro offers a soft-shell crab BLT.

Bite Street Bistro offers a soft-shell crab BLT.

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Notes & Quotes: Dinners, Balfour New Resto at Pearl

Notes & Quotes: Dinners, Balfour New Resto at Pearl

Join Hotel Havana’s Ocho and Shiner Beers for an evening celebrating Texas’s agricultural bounty. On Friday, June 4, at 7 p.m. Ocho will team up with Loncito Cartwright, a sixth-generation Texas rancher who will share the story of his family’s ranching evolution.

Peaceful PorkOcho’s executive chef, Toby Soto, designed a special five-course menu featuring offerings from Loncito’s Twin Oaks Ranch and seasonal ingredients of the region. The dinner features beer pairings along with each course selected and presented by Terry Fagan of Shiner Beers.

First Course: Texas redfish taquitos with roasted tomato and cilantro slaw served with avocado and queso fresco salad. Second Course: Smoked carrot bisque with sweet pea crema and melted leeks
. Third Course: Charred broccoli and roasted beet escabeche
. Fourth Course: Cast-iron seared sweet potato and purple kale pork roulade, Michelada gelee, herb-battered mushrooms, shaved asparagus, white cheddar fonduta
. Fifth Course:  Buneulo banana cheesecake and caramelized strawberries on a cocoa crisp drizzled with Cajeta de Cabra

Ocho is at 1015 Navarro St. Dinner is $75 per person, including tax and tip. Seating is limited and reservations are strongly recommended. Call 210-222-2008.

SA chef Jeff Balfour will open Southerleigh this fall at Pearl

Chef Jeff Balfour’s new restaurant, Southerleigh Fine Food and Brewery, that is set to open on the ground floor in the historic Pearl brewhouse in fall 2014.

Influenced by the coastal classics of Balfour’s upbringing in Galveston and married with the comfort of southern cuisine, Southerleigh will be a culinary intersection of cultures that make up the historic cuisines of Texas. ”

Guests at Southerleigh will be able to enjoy seasonally-shifting and playful menu items including: hand-rolled pretzels, Texas Longhorn jerky, wood-fired meats, traditional shellfish boils, beer braised meat and more.

Jeff Balfour at Paella Challenge

Jeff Balfour at Paella Challenge

Balfour will craft a cuisine of both modern wit and famous Southern charm,” according to Pearl.

Southerleigh will also house a custom manufactured brewery designed by Portland Kettle Works. Brewer William Les Locke Jr. developed his philosophy for beer and ability to create drinkable art as the former head brewer of Branchline Brewing. The brewery will have a 15-barrel brew house, six serving tanks, and an extensive firkin/wood barrel-aging program. Southerleigh plans to offer up to 21 different beers on tap, including one hand engine, that will be sold by the glass, bottle, or growler.

Austin-based architects Clayton & Little and Interior Designer Joel Mozersky of Austin’s One Eleven Design, have worked together to honor Pearl’s historic brew house while also reflecting Chef Balfour’s coastal southern cuisine.

Frederick’s on Broadway hosts 3-day Joel Gott wine dinner

Joel Gott’s wines will be featured from June 2 through June 4 at Frederick’s on Broadway, 7701 Broadway. The price is $95 per person plus tax and gratuity.

A representative from Trinchero Family Estates will be on hand to discuss the wines. Joel Gott wines served with the five-course meal from chef de cuisine Javier Landaverde. Call for reservations at 210-828-9050.

Aldaco’s Dominion opens today

Aldaco shrimp enchiladasAldaco’s, on Dominion Drive, has opened. Two soft openings on Tuesday and Wednesday nights brought in owner Blanca Aldaco’s many fans and showcased the new restaurant. Colorful art, a stylish bar and rustic, oak-shaded patios were some of the highlights of the new restaurant.

Dishes such as Shrimp Enchiladas, Queso Flameado, Grilled Queso Panela, Chile Relleno and Fajitas, paired with two of Aldaco’s famous avocado margarita and prickly pear margarita are the same favorites you find at the two other Aldaco’s restaurants in San Antonio.

 

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Quarry Farmers Market Celebrates 3rd Birthday Sunday

Quarry Farmers Market Celebrates 3rd Birthday Sunday

Peaches making their ways to market.

Peaches making their way to market.

Happy third birthday to the Quarry Farmers and Ranchers Market.  That’s this coming Sunday (May 18), and you’re invited to stop by, do your shopping and enjoy some birthday specials.

Since debuting in May 2011, the market has grown from just 10 members to more than 30 farmers, ranchers and artisan food producers. Check out seasonal changes, says market president Heather Hunter.

“The bounty of summer is just really starting to kick in now. We’ll have blackberries, okra, 1015 onions, heirloom tomatoes and herbs, lots of herbs,” she said.

Also in early June get ready for a gelato maker, with three year’s of study in Italy honing his delectable craft, to join the vendor list.

Roast pig on the menu for Sunday, May 18 at Quarry Market.

Roast pig on the menu for Sunday, May 18 at Quarry Market.

On Sunday, for each year of the market’s history, one spectacular dish will be ready to taste or buy for takeaway, says Hunter.

• Get ready for a whole pig roast by the market’s newest addition,  SA Food Bites. Jaime Trevino will be roasting an 80-pound heritage pig from Peaceful Pork, and serving it with cilantro lime rice and Cuban black beans. (Shoppers can purchase pork by the pound or by the plate.)

• Nacho Gallego and Marisa Bushman, of La Mancha Specialties, will be making a classic Spanish paella with seafood as well as La Mancha chorizo.

• Ming Qian of Ming’s Thing will make a market favorite, Jian bing (Chinese crepe filled with your choice of sloppy wang, sausage or pork belly).

To end the celebration on a sweet note, Frio Farm will be making their famous bourbon pecan pies.

Quarry Market is in the parking lot of the Quarry, Basse Road and Highway 281, near Whole Foods. It is open from 9-1 every Sunday.

 

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