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Archive | July 9th, 2014

NAO Visits the Yucatan; Ocho Celebrates Hemingway’s Birthday

NAO Visits the Yucatan; Ocho Celebrates Hemingway’s Birthday

Ocho, Library Foundation to celebrate Hemingway’s birthday with food, drink

Ocho and the San Antonio Public Library Foundation’s First Edition Society will be celebrating the the birthday of beloved author, occasional Cuban resident and renowned cocktail enthusiast Ernest Hemingway with a special event on July 19, from 7-11:30 p.m.

PrintThe event is free to attend and will provide appropriately themed food and drink specials to celebrate the occasion along with live music from Tiburon.

VIP tickets are available for $30 with a portion of proceeds benefiting the SAPLF and San Antonio libraries. VIP guests will enjoy complimentary drinks and hors d’oeurves, and will be able to enjoy VIP terrace access.

Ocho is at the Hotel Havana, 1015 Navarro Street.

VIP tickets are $30 and can be purchased at SAPLF.org by clicking on the events calendar. VIP tickets may also be purchased by calling 210-225-4728, ext. 10.

Nao Presents:  A taste of the Yucatan now at Nao

SAN ANTONIO — Nao has begun its Yucatan menu, a part of the Culinary Institute of America San Antonio  restaurant’s exploration of Latin America cuisines.

Nao diners have explored the flavors of Chile, Argentina, Brazil, Oaxaca, Peru, Venezuela, and the Spanish Caribbean through the restaurant’s Celebration of Cuisines program, and they will now step deep into the heart of southern Mexico. This Yucatan-inspired menu offers three courses for $42 and will run until Monday, Sept. 8.

Chef Geronimo Lopez and the Culinary Institute of America San Antonio students will bring this region’s most celebrated flavors from the Yucatan, where spicy Mexican chiles meld with cool Caribbean flavors often ending in a celebration of Mexican cacao.

Many of Mexico’s most important dishes, techniques, and flavor combinations were born in the Yucatan, and Nao will commemorate this culinary hot-spot by transforming the restaurant through food and culture.

Geronimo Lopez

Geronimo Lopez

“This menu is truly representative of the Yucatan and you can taste the rich Mayan influence that remains intact in every dish,” says Lopez. “Our goal is to give you a glimpse of that beautiful ancestral heritage through this dining experience.”

The special Yucatan tasting menu features an appetizer, main course and dessert for $42. The dinner begins with a choice between venison “tzic,” a crispy corn tostada with pickled onions, radishes, cilantro, and avocado; or a traditional pickled salad of lima beans, chayote and pearl onion “escabeche.”

The menu continues with two main course options, the seafood “pibxcatic,” featuring stuffed chiles with crab meat, lobster knuckles, shrimp, tomato and “hojasanta” sauce; or roasted pork tenderloin served with black “recado” sauce, black bean relish, sweet plantain puree, goat cheese, and corn dumplings. For dessert, diners can enjoy a cacao nib “nicoatole,” a cacao-corn pudding served with sapote fruit ice cream and anise sauce.

Nao’s beverage manager, Tim Bryand, will craft a Yucatan-inspired cocktail, the Ix Chel, to accompany this menu. The cocktail is made with Blanco Tequila, Yucatan Tangerine Liqueur, lime, orange, and Xtabentun spray.

Nao is a restaurant and CIA classroom dedicated to the exploration, preservation and celebration of the authentic cuisines, cultures and bounty of Latin America. Nao is open for dinner on Tuesday to Thursday from 5-9 p.m.  and on Friday and Saturday from 5-10 p.m. Nao also offers a pop-up taco stand at the farmers’ market on Saturday from 9:30 a.m. to 1 p.m.; and happy hour on Tuesday to Thursday from 4:30 to 6:30 p.m, and on Friday and Saturday from 4:30 to 6:30 p.m.

Gaucho Gourmet offers can sugars — now with natural flavors

Gaucho Gourmet Flavored sugarsGaucho Gourmet announces its organic, fair-trade certified pure cane evaporated sugar — but with an added zing. These sugars have natural flavors added to bring out the best taste possible without adding anything extra.  Use these sugars for sprinkling, baking, on hot or cold drinks, and anywhere else you need a pop of flavor.

Get these bulk sugars that you can now buy in home-sized quantities, but also with bulk sizes and pricing to stay stocked! Some examples include Raspberry Cane Sugar, Coconut Cane Sugar and Lemon Cane Sugar.

Other suggestions now are caciocavallo, a stringy, semi-hard Italian cheese that’s great for sandwiches and more of the popular imported burrata DOP.

 

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Wine Week: Central Market, Wine Tastings and More

Wine Week: Central Market, Wine Tastings and More

Wine On IceCentral Market’s Wine Week begins today (Wednesday, June 9) in all Central Market locations throughout Texas, where devotees can discover a wide range of wines, find fresh new favorites and meet winemakers who will be sharing their wine expertise and insights.

On Thursday, July 10 from 5 p.m.- 8 p.m., customers can “let the good times stroll” with an in-store adventure to discover new ways to enjoy favorite wines, sample foods that pair beautifully with the selections and chat with Central Market experts at numerous unique tasting stations.

In addition to learning more about the flavors, aromas and production techniques for a variety of wines that range from cava to cabernet, customers who purchase the $10 admission will also receive a special gift bag that includes a wine glass, corkscrew, a Central Market Wine Guide and a Central Market Wine Event Guide

For a complete schedule of winemaker events here in San Antonio, visit http://bit.ly/SAWineWeek.

This week will feature nine meet-and-greet events with winemakers, including Thomas Houseman of Anne Amie, Adam Lee of Siduri Wines, Charles Smith of Charles Smith Wines, Tony Leonardini of BNA Wine Group, Giorgio Flessati of Falernia, Rocio Gonzalez of Mollydooker Wines, Hector Durigutti of Lamadrid and representatives from Bello Wines and Bouchon Winery.

Reserve a $10 wine stroll entry online at centralmarket.com/cooking-school.

 

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Ask a Foodie: What Do You Do with Bok Choy?

Ask a Foodie: What Do You Do with Bok Choy?

Q. Suggestions for what to do with bok choy? Do I eat the the stalk, leaf, or both?

— Valerie

Bok choy

Bok choy

A. Bok choy, occasionally spelled choi, is an Asian member of the cabbage family. According to About.com, “Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or ‘white vegetable.’ Another common name is white cabbage.”

You can use it like cabbage in a stir-fry with water chestnuts, snow peas, carrots, celery and onions, not to mention your choice of meats or tofu. It would go well with pork, beef, chicken or shrimp. Add some basil and chile oil for a Thai-style dish that can be served over rice or with your choice of noodles added.

Even more simple would be to sauté it in your choice of butter, olive oil, coconut oil or bacon drippings. Treat it like brussels sprouts and toss in some bacon and a touch of orange zest for added flavor.

If you didn’t want to cook it, you could use it raw in a coleslaw. Bok choy is also good cut in half lengthwise, lightly oiled and seasoned and cooked, cut side down on the grill. And, you can juice it as well.

To get you started, here’s an easy recipe from “Joy of Cooking.” It calls for baby bok choy. If yours are a little larger, the cooking time will be longer.

Baby Bok Choy with Soy Ginger Sauce

4 baby bok choy
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon slivered peeled fresh ginger

Rinse the bok choy, then cut lengthwise in half.

Steam cut side down over boiling water for 4 to 5 minutes. Remove with a pair of tongs to a platter.

In a small bowl, mix soy sauce, vinegar, water and ginger. Spoon the sauce over the bok choy and serve. Allow 1 to 2 whole baby bok choy per person.

Makes 2 to 4 servings.

From “Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

 

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