Archive | May, 2016

Koch Ranches Plans a Pop-Up Feast

Koch Ranches Plans a Pop-Up Feast

When North Carolina “Brew Chef” Tim Schaeffer contemplates the elements of a menu, he begins with the beer.

KochRanches_Logo-header“I’ll pop a beer, take a sip and start to think about what food will work with this,” Schafer says.

Koch Ranches owner Tony Koch sent Schaeffer a case of beer from 5 Stones Craft Brewery, one of the lines sold at the Koch Ranches Gourmet Country Store, 2114 Mannix Drive, and asked him to create a menu that would use grass-fed and finished beef, wild feral boar, chicken, goat and sheep raised on the Koch ranch.

Schaeffer’s pop-up dinner will be June 11, 6:30 to 9:30 p.m. at the Southwest School of Art, 300 Augusta St.

All of the meats used for this event are born and raised on feedlot-free Koch Ranches. They are hormone free, antibiotic free and grass and forage fed and finished. Produce used is organically farmed and high-fenced to prevent animals from contaminating the plants.

The evening begins with a cocktail reception and a display of Koch Ranches specialty meats and local cheeses. Other bites include:

Koch Ranches “Hawaiian”-Style Lamb Meatballs
Accented by a 5 Stone Brewery “Aloha Pina” beerbecue sauce and grilled pineapple

Koch Ranches Grilled Goat Kabobs
Seasoned with Moroccan spices and brushed with a minted pomegranate glaze

Koch Ranches “Back Rubbed” Beef on “Toast”
Grass-fed flat iron steak seasoned with coffee, cocoa and ancho, grilled, sliced and topped with ale caramelized sweet onions, Gorgonzola and beer balsamic glaze set on roasted garlic crostini

The dinner menu:

Chile Rellenos Especiales
Roasted Poblano chile filled with Koch Ranches wild boar chorizo, roasted corn and peppers, cactus and queso blanco plated with roasted chile salsa verde and red chile crema

Wild Mushroom “Cappuccino”
Wild mushroom soup topped with white truffle foam, “jerky dust” and parmesan croustade

Koch Ranch Lamb Bolognese
Tender lamb simmered in dark beer, red wine, Texas Black Gold Garlic, tomatoes and herbs served over cracked pepper pappardelle pasta and accented by aged goat cheese

Gourmet Lemoncello Sorbet

Koch Ranches Grass-Fed Beef Wellington
Grilled tenderloin wrapped in spinach and wild mushroom duxelle baked in puff pastry and accented by a green peppercorn cognac demi-glace and plated with herb roasted potato medley, ale roasted root vegetables and crispy leeks

An Assortment of Koch Ranches’ Sweets

Wine from Messina Hof will also be served. Tickets to this six-course event are $75 and can be purchased by calling 210-858-9795.




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Ghirardelli Brings Its Chocolate to the River Walk

Ghirardelli Brings Its Chocolate to the River Walk

Ghirardelli Chocolate Company has opened a store at the Shops at Rivercenter, 849 E. Commerce St.

Ultimate Double Chocolate Cookies

Ultimate Double Chocolate Cookies

It features chocolate, of course, in the form of gifts as well as a fountain, where guests can enjoy Ghirardelli World Famous Hot Fudge Sundaes, shakes and floats and a full line of espresso beverages.

Store hours are Monday through Thursday, 10 a.m. to 10 p.m.; Friday and Saturday 10 a.m. to 11 p.m.; and Sunday 11 a.m. to 9 p.m. For more information, click here.
“As we continue to expand our restaurant and retail division, Ghirardelli Chocolate is honored to open our flagship location in Texas, bringing visitors and shoppers an unforgettable, sweet experience,” said Marty Thompson, president and CEO of the Ghirardelli Chocolate Company. “We have been bringing quality chocolate to the public for over 164 years and are excited to continue this tradition in the great state of Texas.”

To celebrate, here’s Ghirardelli’s recipe for Ultimate Double Chocolate Cookies. They’re easy to make and easier to devour.

Ultimate Double Chocolate Cookies
12 ounces Ghirardelli Semi-Sweet Chocolate Chips
10 ounces Ghirardelli 60 Percent Cacao Bittersweet Chocolate Chips
6 tablespoons unsalted butter
3 eggs
1 cup sugar
1/3 cup flour
1/2 teaspoon baking powder
1 cup chopped walnuts
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm.

Heat oven to 375 degrees. Unwrap dough; with sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

Makes 2 dozen cookies.

From Ghirardelli Chocolate



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