Archive | June, 2014

Sandy Oaks Debuts Garden Brunch at the Orchard.

Sandy Oaks Debuts Garden Brunch at the Orchard.

MimosasAdd Sandy Oaks to the list of great San Antonio Sunday brunches. The ranch’s Executive Chef Chris Cook, has created a new brunch menu that will be offered from 11 a.m. to 3 p.m. Complimentary mimosas or a glass of champagne, live jazz in a serene and beautiful country setting — enjoy these and more in one of the most inviting and interesting (it is a working ranch producing olives, olive oil and other products)  in the San Antonio area.

Brunch is $10 for children and $25 for adults. The kitchen, as well as the ranch, places an emphasis on buying Texas/local products with an emphasis on the same sustainable methods and philosophy practiced at Sandy Oaks Olive Orchard.

Sandy Oaks’ gift shop and olive tree nursery are now also open Sundays (11 a.m. to 4 p.m.), so this 25-minute trip from downtown San Antonio is an eating destination — and also a place to browse through a well-stocked gift shop or just relax for a drink on the patio that gives you a pretty view to the meadows and pastures, as well as the olive tree orchard that thrives on this 260-plus-acre ranch.

If you haven’t visited Sandy Oaks, this is a perfect time to get acquainted! Visit Sandy Oaks website for more information and directions by clicking here.

Sandy Oaks 3




Sandy Oaks Brunch Menu:

Cold Selections:
Seasonal fruit and berries with Queen Bee honey Greek yogurt
Imported and domestic cheeses with dried fruits and pickled vegetables
Young lettuces with Texas pecans, goat cheese, and white balsamic vinaigrette
House pulled mozzarella and heirloom tomato, garden basil pistou
Southern style Biscuits croppedHouse-smoked sustainable salmon with preserved lemon
House-made classic cheesecake and garden peach cobbler

Hot Selections:
Farm-fresh scrambled eggs
Migas with pico de gallo and queso fresco
Garden vegetable quiche
Applewood smoked bacon and country sausage
House buttermilk biscuits and cracked pepper cast-iron gravy
Orchard potatoes with caramelized onions and peppers
Truffled goat cheese whipped potatoes
Herb-seared breast of chicken with garden tomato, caper, and house olive sauce



One of the first commercial olive orchards in Texas, Sandy Oaks Olive Orchard, owned and operated by Saundra C. (Sandy) Winokur, lies just off of I-37, 20 minutes south of San Antonio, Texas. While best known for olive trees and products, Sandy Oaks is also celebrated for its emphasis on hospitality and education.


Sandy Oaks patio and jazz cropped

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Can Luca Della Casa Complete His Transformation on ‘Star Salvation’?

Can Luca Della Casa Complete His Transformation on ‘Star Salvation’?

Luca Della Casa, executive chef of Silo and Nosh in San Antonio, continued his path to salvation and a chance to get back on to “Food Network Star” Sunday night.

Luca Della Casa

Luca Della Casa

Did he make it? Click here to find out.


For those who don’t have time or bandwidth to watch the clip, you’ll be pleased to learn that Della Casa did survive, but not as forcefully as he did the week before. The challenge was to create a savory dish with caramels and tell a story that would relate why the dish had personal meaning to the chef.

Della Casa made a surf and turf salad with mushrooms and shrimp as well as arugula, sunchokes and a balsamic vinaigrette. The mushrooms and shrimp are a combination used a lot in his hometown in Italy, so it had some personal relevance, though he said out what what many of us don’t like, which is forcing sugar into a savory dish.

Before the plates were served, Della Casa said he thought the bite he tasted was underseasoned. So did the judges. But Della Casa managed to survive and he’ll be headed for the “Star Salvation” finale, which is next Sunday.

Meanwhile, in the polls, Della Casa is in third place, behind Reuben Ruiz and Larry McNab. To vote for him or your favorite, click here.



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Make a Breakfast of Carne Adovada with Eggs

Make a Breakfast of Carne Adovada with Eggs

“One of the glories of New Mexican cooking, carne adovada is meltingly tender pork marinated and braised in freshly ground red chile sauce,” write Cheryl Alters Jamison and Bill Jamison in “The Rancho de Chimayó Cookbook” (Lyons Press, $24.95). “Nothing makes a more thrilling start to the day in home kitchens, the dish usually would be made a night or two ahead for dinner, since it slow bakes for several hours and improves with a day or two’s age. Pairing it with creamy eggs creates a perfect match of soothing and rousing.”

Carne Adovada with Eggs

Carne Adovada with Eggs

Carne Adovada with Eggs

3/4-1 cup Carne Adovada, warmed (see related recipe here)
Canola or vegetable oil for frying
2 large eggs
Salt, to taste
Black, pepper, to taste

Pour a thick film of oil into a heavy medium skillet over medium heat.

Eggs are most often prepared sunnyside up for this dish. Crack the eggs into the skillet and sprinkle with salt and pepper to taste. Fry until the whites have set.

Quickly spoon carne adovada onto a plate in a lery about 1 inch thick. Top with eggs. Serve immediately.

Makes 1 serving.

From “The Rancho de Chimayó Cookbook” by Cheryl Alters Jamison and Bill Jamison

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Savor the Intoxicating Flavors of the Rancho de Chimayó

Savor the Intoxicating Flavors of the Rancho de Chimayó

Long before I ever visited New Mexico, friends told me of the special red chile that comes from the town of Chimayó, which the locals would string together in ristras to dry in the sun.

Sharon Stewart’s photographs fill the cookbook.

That may seem odd given how many chiles, both red and green, are harvested throughout the state, but you’ll find Chimayó chile powder sold in in towns throughout the region and often at prices higher than others from across the state. That little extra is worth it to those who like the balance of sweetness, heat and intensity that marks the heirloom chile.

It’s also one reason that many travel to the tiny town each year to stock up. Another is the Rancho de Chimayó Restaurant, which the Jaramillo family has been running for almost 50 years. In honor of its approaching golden anniversary, Cheryl Alters Jamison and Bill Jamison’s “The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico” (Lyons Press, $24.95) has been reissued and updated — and what a pleasure it is to have.

This was one of the Jamison’s earliest books, before they went on to write “Texas Home Cooking,” “Smoke and Spice” and others in a career that has earned them four James Beard Awards. For this edition of “The Rancho de Chimayó,” they have gone back to update their history of the restaurant, which Arturo and Florence Jaramillo, opened in 1965, and expanded on the number of recipes included.

rancho cookbook1The entire volume speaks to a culture that embraces its history in both the foods that are served and the methods used, from using chicos instead of pinto beans when available to secrets for making tamales. The Chile con Queso recipe is made with Velveeta, which may not seem traditional, but the Jamisons remind us that this processed cheese food dates back to the 1920s and quickly became a staple in New Mexican homes because it melts so easily and smoothly, so they still use it in this dish even as more and more cheeses are becoming available.

The authors also offer a fascinating story of the Chimayó chile itself. It seems that the chile was so sought after in the 1880s that residents would trade it for what they needed. In dealing with the folks from San Luis, “they would exchange 140 pounds of wheat or 16 pounds of beans for two of the scarlet ristras,” they write. “Their potatoes fetched far less, only a ristra and a half for a full sack.” The Depression hit Chimayó hard and the price of the chile took a nosedive, when a ristra went from about $1 apiece down to 35 cents.

rancho signIn the restaurant, you’ll find chiles in most every dish, which is one way in which it separated itself from the crowd and drew the attention of food writers and chile lovers alike. Most have taken to its signature dish, Carne Advocada, which takes a little time to prepare but is worth every step. The end result, whether you make it with Chimayó chiles or what you can find at the market, is rich and deeply satisfying. You control the level of the heat in the dish, by using chiles only as hot as you can handle.

This is a stew that tastes better a few days after you prepare it, so don’t be in a rush to eat it. Also, save a little of the adovada leftovers to be used for breakfast with a fried egg on top. Fans of New Mexican cuisine know that the fried egg appears on stacked enchiladas there, so this seems like a natural variation. Corn tortillas on the side of that bowl, to sop up every last bit of that thick sauce and any egg yolk, would also be a great idea.

A few other recipes I’ve enjoyed were the restaurant’s Classic Margarita, made only with tequila, triple sec and lemon juice (not lime). That’s right: No syrup, no agave nectar and no sugar to pollute the flavors. Plus, their Sour Cream Apple Pie with a streusel topping is both easy to made and disappears quickly, especially when you serve it with a scoop of ice cream on the side. The book recommends vanilla, but we tried it with both cinnamon and dulce de leche, both of which gilded the lily quite well.

By the way, the restaurant has its San Antonio connections, which extend beyond those of us who make regular trips there. Laura Ann Jaramillo Ross, the original owners’ daughter, and her daughter, Lauren Belen Jaramillo Ross, live in town. They, too, are said to visit Chimayó regularly. And who wouldn’t, when there are Chimayó chiles and Carne Adovado to be had?

Sample some of “The Rancho de Chimayó Cookbook” with these recipes:


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Rancho de Chimayó’s Carne Adovada Is a Treasure for Chile Lovers

Rancho de Chimayó’s Carne Adovada Is a Treasure for Chile Lovers

“Connoisseurs generally consider the village of Chimayó’s heirloom red chile to the best available. Its flavorful balance of sweetness and heat is one of the secrets to Rancho de Chimayó’s signature dish, Carne Adovada,” write Cheryl Alters Jamison and Bill Jamison in their updated “The Rancho de Chimayó Cookbook” (Lyons Press, $24.95). “Not enough true Chimayó chile is grown today to use in all of the restaurant’s dishes, so it is saved for this specialty. Another variety of New Mexican red can be substituted in the recipe, of course, but the resulting flavor won’t be quite as complex. The dishes reaches a peak of flavor when the preparation is spread over two days, so that the pork can marinate in the red chile overnight. Carne adovada is among the spiciest and most popular items on the restaurant’s menu and, like the local chile, is considered nonpareil. Accompany the meat with beans and posole or chicos.”

Carne Adovada

Carne Adovada

Carne Adovada

Chile Sauce and Marinade:
1 tablespoon canola or vegetable oil
4 garlic cloves, minced
8 ounces (about 25) whole dried New Mexican red chile pods
4 cups water
2 tablespoons diced yellow onion
1 tablespoon crushed chile pequin (dried hot New Mexican red chile flakes)
1 teaspoon garlic salt
1/2 teaspoon crumbled dried Mexican oregano

3 pounds thick boneless shoulder pork chops
Shredded romaine or iceberg lettuce and diced tomato, optional

Warm the oil in a large saucepan over medium heat. Add the garlic and sauté until just golden. Immediately remove from the heat.

Break the stems off the chile pods and discard the seeds. It isn’t necessary to get rid of every seed, but most should be removed. Place the chiles in a sink or large bowl, then rinse carefully and drain.

Place the damp pods in one layer on a baking sheet and toast in the oven for about 5 minutes, watching carefully to avoid burning them. The chiles can have a little remaining moisture. Remove them from the oven and let cool. Break each chile into two or three pieces.

Purée in a blender half of the pods with 2 cups of water. You will still be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Pour into the saucepan with the garlic. Repeat with the remaining pods and water.

Stir the remaining sauce ingredients into the chile sauce and bring to a boil over medium-high heat. Simmer for 30 minutes, stirring occasionally. The sauce will thicken but should remain a little soupy. Remove from the heat. Cool to room temperature.

Trim the fat from the cut and cut it into 1- to 2-inch cubes. (If you plan to use the meat in burritos, the cubes should be on the small size.) Stir the pork into the chile sauce and refrigerate overnight.

The next day, preheat the oven to 300 degrees. Oil a large baking dish that has a cover.

Transfer the carne adovada and its sauce to the baking dish. Cover and bake until the meat is completely tender and sauce has cooked down, about 3 hours. Stir once about halfway through. If the sauce remains watery after 3 hours, stir well again and cook uncovered for about 15 minutes more.

Serve hot, garnished with lettuce and tomato, if you wish.

Ahead-of-time note: Carne adovada is a perfect make-ahead dish. It will keep improving for at least several days. Add a couple of tablespoons of water before reheating in the oven or on the stove.

Variation: Chicken adovada can be made in a similar fashion. Use 3 pounds of chicken breasts cut into cubes as above. Bake for 2 to 2 1/2 hours until very tender.

Makes 6-8 servings.

From “The Rancho de Chimayó Cookbook” by Cheryl Alters Jamison and Bill Jamison

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A Sour Cream Custard Is a Welcome Addition to Apple Pie

A Sour Cream Custard Is a Welcome Addition to Apple Pie

Sour Cream Apple Pie

Sour Cream Apple Pie

You might not think that you can improve on apple pie, but this recipe from the Rancho de Chimayó Restaurant in Chimayó, N.M., makes a powerful argument. The streusel topping alone will be enough to entice some, but it’s the custardy filling with eggs and sour cream that really takes it over the top.

The recipe is one of many in Cheryl Alter Jamison and Bill Jamison’s 50th anniversary edition of “The Rancho de Chimayó Cookbook” (Lyons Press, $24.95). They explain its harvest-time appeal, when apples are at their freshest: “Chimayó cooks need a supply of tasty apple recipes for the period in late summer when the orchards are brimming with fruit. This streusel-topped pie needs no accompaniment, though a bill ball of vanilla ice cream can gild the lily if you wish.”

Cinnamon and dulce de leche ice creams also work beautifully. And apples at any time of year will make this pie a welcome treat.

Sour Cream Apple Pie

Pie Crust:
1 1/2 cups flour
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter, well chilled, cut in small cubes
4 tablespoons lard or vegetable shortening, well chilled
3-4 tablespoons ice water

1 1/2 cups sour cream
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups sugar, divided use
3 tablespoons plus 1/3 cup flour, divided use
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 – 1 1/4 pounds tart or tangy baking apples
1 teaspoon ground cinnamon
Pinch of salt
4 tablespoons (1/2 stick) unsalted butter, well chilled, cut in small cubes

Sour Cream Apple Pie with a streusel topping.

Sour Cream Apple Pie with a streusel topping.

Grease a 9-inch pie pan.

Prepare the pie crust. In a food processor, pulse together the flour and salt, then scatter the butter over the flour and quickly pulse several times just to submerge the butter. Scoop the lard into small spoonfuls and scatter them over the butter-flour mixture; pulse again quickly several more times until they disappear into the flour, too. Sprinkle in 2 tablespoons of the ice water and pulse again quickly, just until the water disappears.

Dump the mixture onto a work surface. Lightly rub the dough with your fingers, adding more water, 1 tablespoon at a time, as needed. When the dough holds together when compacted with your fingers, it’s ready. Pat the dough into a fat disk, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out the dough with a floured rolling pin on a floured work surface into a thin round about 2 inches larger than the pie pan. Arrange the crust in the pie pan, avoiding stretching it. Crimp the edge evenly, and refrigerate the crust for at least 15 additional minutes.

Preheat the oven to 357 degrees.

Prepare the filling. Whisk together in a medium bowl the sour cream, eggs, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg and salt until smooth. Peel and core the apples, then slice them very thin. Arrange the apple slices in the pie shell. Pour in the sour cream mixture, coating all of the fruit.

Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees and continue baking until the filling is puffed and golden and the apples are tender, 40 to 45 additional minutes.

While the pie bakes, stir together in a small bowl the remaining 1/2 cup sugar and 1/3 cup flour with the cinnamon and pinch of salt. Blend in the butter with your fingertips until the topping mixture forms small clumps.

Remove the pie from the oven. Increase the oven temperature to 400 degrees. Scatter the topping evenly over the top of the pie and bake until browned lightly, 8 to 10 minutes.

Cool the pie on a baking rack for at least 45 minutes. Serve warm or at room temperature.

Makes 1 pie serving 8 or more.

From “The Ranch de Chimayó Cookbook” by Cheryl Alters Jamison and Bill Jamison


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Fire Up the Fourth — and Chill with These Creative Cocktails

Fire Up the Fourth — and Chill with These Creative Cocktails

In the middle of summer, we anticipate the Fourth of July for fireworks, wienie roasts and barbecue, cooling off in the pool, going to a parade (or participating in one) and thinking about what Independence Day means. Cold beer, a glass of wine and any one of these cocktails are another fun part of having a day off — which this year is happily on a Friday.

Take a look at some new options below and you might want to head to the Quarry Farmers and Ranchers Market to pick up some of the fruits, juices and vegetables for your cook-out – or a bottle of Peach Shrub, made with fresh peaches, to add a deliciously different kick to a new cocktail.

Whatever your choice, celebrate with abandon — and drive with care!


ISummer Peach Shrub croppedce down summer with new Peach Shrub

This drink, The Texas TwoStep,  is based on a locally made product called Shrub Drinks. These are artisan vinegars with a long history, now making their way back into the craft beverage scene.

This Summer  Peach Shrub is now in production and available Sundays at the Quarry Market Farmers and Ranchers Market. Read more about Shrub Drinks, produced by Cynthia Guido and Cathy Tarasovic by clicking here.

The Texas Two Step

3/4 ounce Shrub Drink (Summer Peach Shrub)
1 1/2 ounce small batch bourbon whiskey
1/2 ounce fresh lemon juice

Combine ingredients in a shaker with ice and shake well. Strain into an old fashioned glass filled with crushed ice.

Photo and recipe courtesy Shrub Drinks

Herradura Tequila and Bohemia. Beer and tequila are San Antonio traditional favorites. Fortunately, Herradura Tequila and Bohemia beer have you covered on the cocktail front as well with these two Independence Day-themed cocktails.

July 4 Bohemia Fireworks cocktailBohemia Fireworks

2 strawberries
1.5 ounce Bohemia
1.5 ounce spiced rum
.5 ounces simple syrup
½  ounce lemon

Muddle the strawberries and add the rest of the ingredients. Shake all ingredients and pour over ice in a collins glass. Top with Bohemia beer



Raz White and BlueHerradura’s Red, White and Blue Berrries

1½ ounce Herradura Silver
2 ½ ounces coconut water
¼ ounce agave nectar
½ ounce lime juice

Place all ingredients in to a cocktail shaker filled with cubed ice. Shake hard and strain over crushed ice in to a tall glass. Garnish with raspberries and blueberries.




July 4 Cocktail Raz White and Blue


Raz, White & Blue
8 ounces Bud Light Lime Raz-Ber-Rita

Muddle blueberries and pineapple in a mixing glass. Add ice and pour in Bud Light Lime Raz-Ber-Rita. Stir, garnish with blueberries and pineapple and serve in a mason jar.


July 4 Cocktail CenturionCenturion Spritz

2 ounces Prosecco
.75 ounces Beefeater Gin
.5 ounces Cocchi Rosso
.5 ounces Cappelletti Aperitivo

Build in a rocks glass filled with ice
Garnish with half an orange wheel


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Starfish Opens: A First Look

Starfish Opens: A First Look

Diego Fernandez, chef at Starfish.

Diego Fernandez, chef at Starfish.

Starfish has opened on South Alamo, and the soft opening went well, says  co-owner Rene Fernandez. Fernandez is also co-owner of Azuca next door. But his partner at Starfish is his son, Diego, a CIA-educated chef — and Starfish is his stage.

The interior of Starfish.

The interior of Starfish.

“I didn’t want to push him into (cooking), but he discovered that he had a passion for it,” Fernandez says. Starfish will be largely in the younger chef’s hands — and the food we sampled on Wednesday showed both training and passion.

The Southtown restaurant is relatively small, with a bar along one side, rustic exposed brick walls and wood floors contrasted with sparkling dishware and white linen napkins. There is a patio with extra tables. Colorful local artwork adds to the bistro feel while artisan chandeliers look like translucent jellyfish that accent some of the tropical touches you’ll find on the menu. We liked the open cooking area where the searing, chopping and plating goes on, keeping customers close to the action.

Banana and chocolate.

Banana and chocolate.

Starters such as a colorful escabeche (pickled vegetables) and a crabcake of abundant proportions started our lunch. The poke, a sort of Hawaiian ceviche,  was absolutely fresh and swimming in a bright, sesame-scented sauce. Baked clams with plenty of shallot and crumbs appeared with a touch of lime foam on top. Breads are made on site by pastry chef, Marita Fernandez, and Diego Fernandez’s sous chef is  Michael Martinez.

While the accent is on seafood, as one would expect, we also had tastes of a juicy and tender bone-in pork chop at lunch, as well as a sage-perfumed Chicken Ballotine on the non-fish side. Scallops were served with a dousing of seafoam and a vibrant contrasting smear of dark, beet gel on the plate. The scallops were moist inside, with an expertly seared crust. A firm piece of black drum had a nice sear on top while braised endive practically melted on the tongue; light gnocchi completed a lovely plate.

Sea scallops with beet gel.

Sea scallops with beet gel.

For dessert, banana met chocolate  in a lively presentation that included scoops of chocolate mousse alongside a slab of banana bread drenched in chocolate more chocolate. A torched banana with a caramelized exterior and peanut butter crumble finished off the playful jumble of textures and bold flavors.

Starfish will be open for dinner only now through Sunday. The crew will take a day off on Monday, then start a regular week with lunch and dinner service.

 Starfish is at 709 S. Alamo St. Call 210-375-4423 for reservations.

Photos by Bonnie Walker and John Griffin

Breads at Starfish are made in-house.

Breads at Starfish are made in-house.

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‘Everything’s Peachy’ at Quarry Farmers Market

‘Everything’s Peachy’ at Quarry Farmers Market

Peaches Quarry Market 2 cropThe Quarry Farmers & Ranchers Market is celebrating this year’s crop of sweet and juicy Fredericksburg peaches with special fruit treats from market vendors as well as copious amounts of at least seven or eight different varieties of peaches from Engel Farms including freestone, semi-free and cling.

For two Sundays, June 29 and July 6, the market will celebrate “Everything’s Peachy” and honor the peak of peach season with plenty of Engel Farms’ peaches along with edibles made from the farm’s fruit.

To kick off the celebration on June 29, shoppers may purchase handmade peach cobbler pie from Vintage Heart Farm, peach and amaretto sorbetto from A La Mode, peach shrub from Shrub Drinks and a sweet breakfast treat from LocaVore food truck—blue corn crepes filled with almond-tangelo mousse topped with peach jam and sprinkled with cinnamon spiked powdered sugar. For all of our four-legged friends, choose from peach granola bone dog treats and peach-banana-peanut butter ice cream from Katie’s Jar.

Peach Ice Cream Recipe

A sweet year for peaches

After 2012’s bumper peach crop and last year’s late freeze and hail which wiped out the 2013 crop, Engel Farms owner John Engel is happy with this year’s bounty.

“This year’s combination of a real winter with lots of ‘chill’ hours and the late rains put the trees in good condition for a nice crop,” he says. “Almost every afternoon, we are getting good, but not scorching sun which makes for complex sugars in the fruit and that is just the way we want it.”

The 45-acre peach orchard of 4,500 trees on his family farm in Fredericksburg harvests peaches from late May through September providing shoppers with peaches throughout the summer. During the two-week celebration, shoppers will enjoy Harvester, Red Globe, Loring, Bounty and Majestic varieties, all of which are premium peaches.

The best of every season

Quarry Farmers & Ranchers Market vendors are small, independent farmers, ranchers and artisans dedicated to providing fresh products to discerning shoppers who understand seasonality and embrace the growing local food movement. Our farmers proudly grow sustainably without chemical fertilizers and pesticides and our ranchers raise animals on pasture or grass without hormones or antibiotics.

The Quarry Farmers & Ranchers Market is held Sundays, rain, wind, cold or heat, from 9 a.m. – 1 p.m. in the parking lot at the Quarry near Whole Foods.

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Grab That Coconut — SA’s Texas Tiki Week Arrives

Grab That Coconut — SA’s Texas Tiki Week Arrives

Tiki with Bartender cropped

All Tiki Photos Courtesy David Rangel.

This week, your favorite drinking and eating establishments want to interest you in fruity, boozy cocktails that are not only delicious, but comparable to a vacation in a glass.

Or – you know – a coconut.

In San Antonio, it’s time for Texas Tiki Week, going now through Sunday, June 29. (See Schedule below.)

These days, tiki is no longer considered tacky, and with the support of the United States Bartender’s Guild, high-end versions of these delightfully potent libations are appearing in your favorite craft cocktail bars in San Antonio.

In San Antonio, popular establishments doing tiki include Hot Joy, Bohanan’s and Blue Box at the Pearl.

Most notable, though, are The Brooklynite (a proponent of Tiki Tuesdays since its inception in 2012) and El Mirador (under new ownership); both of which are participating in this year’s Texas Tiki Week.

The Brooklynite will launch its new tiki menu this week. El Mirador will hold an educational seminar with Wahaka Mezcal before an Agave Tiki hour on the newly-renovated back patio.

The Esquire owners now own El Mirador, and bar manager Houston Eaves had the following to say about his excitement for Tiki Week:

Tiki with flame cropped“We are going to be hosting our event at El Mirador, instead of The Esquire. Texas Tiki Week is a way to involve our community in a lot of fun, educational, and philanthropic events (with rum!). It exposes consumers to a really fun part of American history that may be a bit misunderstood. Tiki drinks have gone full-circle. They began with fresh, tropical fruits, and a variety of rums, then got dumbed down to bottled mixes & sub-par rums. [Now] we are embracing the fresh and quality ingredients available to us, as well as innovative culinary technique. This is a week to celebrate the kitschy, contagious fun of Tiki!”

Jeret Pena owner of The Brooklynite adds, “Our focus is to go back to the basics of tiki vs. the modern flavors, weird colors and hyped out vibe.  The goal is to focus on the classics and still make them fun!”

Schedule for Tiki Week

The Esquire Tiki Week menu will be running now through Sunday featuring drinks like:

IMPROVED DAIQUIRI:  3-island rum, overproof Jamaican rum, lime, sugar, absinthe. WAKING THE DEAD:  bonded bourbon, espresso-fernet, italian vermouth, pineapple, lemon. MAI TAI: 3-island rum, jamaican rum, demerara 151 rum, curacao, orgeat, lime.  SINGAPORE SLING: dry gin, benedictine, cherry heering, lime, mineral water. SEA OF CONFUSION: Jamaican rum, demerara 151 rum, pear brandy, chartreuse, zucca rabarbaro, passion fruit, lemon, angostura bitters.

Wednesday (6/25) Agave-Tiki @ El Mirador (new concept)

3-5 p.m. Educational Seminar with Wahaka Mezcal for Industy only

5-7  p.m. Agave-Tiki Happy Hour

Texas Tiki Week croppedThursday (6/26 – 6/29)  Tiki Late Nite @ Hot Joy starting at 11 p.m.

Late night tiki menus (food & drink)

Sunday 6/29 – Blue Box

Bacardi Blender Bowl @ The Blue Box

Starting at 1 p.m. -3 p.m.

Bohanan’s will be hosting the closing SA party on Sunday (6/29) at 4 p.m. in their courtyard. With tiki snacks and guest bartenders making tiki drinks.

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