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County Line Gives Your Favorite Cocktails a Makeover for Cooler Weather

County Line Gives Your Favorite Cocktails a Makeover for Cooler Weather

Big Ol' Vanilla Coke at the County Line

Big Ol' Vanilla Coke at the County Line

A new slate of specialty handcrafted cocktails for the fall and winter—as well as Texas craft beers—are now available at The County Line Bar-B-Q restaurant at 10101 I-10 W.
Jack Daly

Jack Daly

The cocktails were designed by the restaurant’s assistant general manager/pitmaster/chef Garrett Stephens to focus on a “playful twist on traditional fall flavors.” All beers and specialty cocktails are discounted during happy hour, which runs Monday through Friday from 3 to 7 p.m. Happy hour includes $1 off these handcrafted cocktails, as well as beer, house margaritas, Grande margaritas, Gallo Borracho margaritas, wells and all appetizers. These new handcrafted cocktails will be available through the fall and winter include:
  • Frozen Rebecca Creek and Coke: Frozen Rebecca Creek Whiskey and Coca-Cola - $6.75
  • Whirly-Gig: Bulleit Rye, Laird’s Applejack, apple cider, simple syrup and Angostura Bitters - $8.00
  • Ribs and Whiskey: Bulleit Bourbon, blood orange, chocolate bitters and simple syrup - $7.50
  • Big Ol’ Vanilla Coke: Double shot of Captain Morgan’s Spiced Rum, scraped vanilla bean and vanilla bitters, served on the rocks in a jumbo chalice with an upside-down 8 oz. Coke Classic longneck - $8.50
  • Ribs & Whiskey

    Ribs & Whiskey

    Caramel Green Apple Martini: Caramel vodka, green apple vodka, apple pucker and apple cider - $7.50
  • White Chocolate Peppermint Martini: Godiva White Chocolate Liqueur, vanilla vodka and peppermint schnapps - $8.00
  • Apples and Pears: Grey Goose Pear Vodka, apple cider and Prosecco - $7.75
  • Coco-Rum Chata Hot Chocolate: Rum Chata, Malibu Rum, hot cocoa, jumbo marshmallow, toasted coconut and cinnamon - $7.75
Past specialty cocktails that remain on menu:
  • Old Smokey: Texas Red River Rye, BBQ bitters, flamed orange and pit-smoked ice - $8
  • The John Daly: Deep Eddy Lemon Vodka, limoncello and sweet tea - $7.50
Texas draft brews include Busted Sandal 210 Ale, Saint Arnold Fancy Lawnmower, Rahr & Sons Helles Lager, Cedar Creek Dankosaurus IPA and Shiner Bock. For more information, call 210-641-1998.  

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Ready, Set, Dine! It’s Time for Restaurant Week

Ready, Set, Dine! It’s Time for Restaurant Week

Southerleigh is taking part in the upcoming Restaurant Week.

Southerleigh is taking part in the upcoming Restaurant Week.

This Saturday is the start of Culinaria's San Antonio Restaurant Week, which is otherwise known as a food and dining holiday.
Who knows what specials you'll find during Restaurant Week.

Who knows what specials you'll find during Restaurant Week.

With more than 110 restaurants participating, every appetite can be satisfied. Plus, your dining experience is a charitable one with every meal purchased during Restaurant Week going to help build The Farm. Another reason to celebrate? Restaurant Week is actually two weeks long. It runs through Aug. 27. Take a picture of your favorite meal next week and share on Instagram or Facebook with one of the hashtags: #farm #eatrepeat #SARW (or all of them!) and tag @culinariasa. That enters you to win four tickets to Culinaria's Food Truck Event on Sept. 10. Participating San Antonio Restaurant Week restaurants will craft a three-course menu for lunch and/or dinner for a prix-fixe price from two tiers; the first being a $15 lunch and $35 dinner, and the second a $10 lunch and $25 dinner. Keep an eye out for optional courses and drink pairings for your meal. Click Here for Menus and a Full List of Restaurants
Ready for Restaurant Week?

Ready for Restaurant Week?

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It’s Time for Brunch for a Great Cause.

It’s Time for Brunch for a Great Cause.

An extensive brunch by some of San Antonio's finest chefs and restaurants will be held July 31 to raise funds for one of their own.
Chef Ana Martinez

Chef Ana Martinez

Chef Ana Martinez was recently involved in a very serious car accident. She is facing a long recovery and is unable to work, so the food community in the form of the group Chefs for Chefs, is stepping in to be her support system. Get your tickets now as only 300 will be sold. They're priced at $100 apiece. Lisa Wong has donated Rosario's North, 9715 San Pedro Ave., for the event, which begins at 11:30 a.m. Your ticket includes: --Cinco Vodka Bloody Mary Bar, --Margaritas, mimosas y cerveza --Espresso Amore Mio brewing cappuccinos, lattes, macchiattos, mochas, espressos and NITRO Coffee on tap. Chefs who have agreed to participate include: --Bruce Auden/Daniel - Biga on the Banks --Jeff Balfour - Southerleigh --Jeff White -  The Boiler House --Jenn Stipp - Brindles --Blanca Aldaco - Aldaco's --Diana Barrios Trevino - Los Barrios --Johnny Hernandez - La Gloria --Di-Anna Arias - Don Strange Catering --Rico Torres and Diego Galicia - Mixtli --Geronimo Lopez - Botika --Thierry Burkle - The Grill at Leon Springs --Frederick Costa - Frederick's --Damien Vatel - Bistro Vatel --Steven McHugh - Cured --Toby Soto - Humo --Adrian Davila - Davila's BBQ in Seguin --Christina Everett - Creations Catering --Stephen Paprocki - Texas Black Gold Garlic --John Russ - Luke --Jason Dady - Tre Trattoria --Mark Vollmer - Theory Coffee --Lila Bernal - Pastry Chef --Rene Guerrero - Empanadas Chifladas --Jeremy Mandrell and Anne Ng - Bakery Lorraine To get your tickets on Eventbrite, click here. Save

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Botika Opens at the Historic Pearl

Botika Opens at the Historic Pearl

Botika is now open at Pearl.

Botika is now open at Pearl.

Chef Geronimo Lopez has opened Botika, a Peruvian-Asian restaurant, at the Historic Pearl. The menu features Chifa and Nikkei cuisine as well as inventive takes on classic dishes from Asia and Latin America.

Chaufa

Chaufa includes crispy pork belly and sofrito.

 “We have been working so hard and prepping for this day for the last several months,” said Lopez. “We are so thrilled to be welcoming the San Antonio community to our restaurant, and introducing them to this new flavor profile I think the city will really love.”

 Botika’s menu features picaderas like Tuna Tartare and Chifles, Pork Jowl Steamed Buns, and Duck Confit and Potato Salteñas as well as ceviches and tiraditos, like the Al Tumbo, deep-fried ceviche with tamarillo leche de tigre. Sushi rolls include the Costa Roll, with shrimp, crispy rice noodles, and sweet ají sauce, and the Sweet Plantain Uramaki Roll, with green onion, Neufchatel cheese, and spicy ‘crispies’.  Wok selections are led by the savory beef Lomo Saltado and the crispy pork belly Chaufa rice dish.

 The restaurant features an open kitchen and a sushi-ceviche bar with counter seating, plus an inviting cocktail lounge area with vibrant ambience. Botika’s cocktail menu includes a variety of sakes, rums, piscos, and cachaças. Cocktail selections include the Batucada (cachaça, lime, sugar, angostura), Güenazo Cooler (sake, canton, yuzu, lime, mint), Piscolero 101 (pisco, chicha morada, lemon, tonic), and more.

Piscolero 101

Piscolero 101

“Pearl couldn’t be more excited to be home to a groundbreaking restaurant concept for San Antonio,” said Shelley Grieshaber, culinary director at Pearl. “Chef Lopez’s interpretation of Peruvian-Asian cuisine is unique to this city. The flavors are an intricate blend of familiar and exotic, and the atmosphere is vibrant and fun. Prepare to be transported to a new culinary destination!”

Lopez was most recently the executive chef and an instructor at Culinary Arts at the Culinary Institute of America in San Antonio, where he led the opening of the school’s NAO restaurant (now Nao Latin Gastro Bar).  Including his home country of Venezuela, he has led the kitchen at top restaurants and resorts in six countries over the past 20 years.

 Botika, 303 Pearl Parkway, is open right now Monday through Saturday, 5 to 11 p.m. Extended hours, lunch service, and late night dining hours will be announced in the upcoming months. Due to limited initial opening hours, reservations are encouraged and can be made by calling 210-951-9393 or by visiting botikapearl.com.

Sweet Plantain Uramaki Roll at Botika

Sweet Plantain Uramaki Roll at Botika

There are several dining areas to choose from at Botika.

The interior of Botika

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Meet — and Eat — the LGBTQ Burger

Meet — and Eat — the LGBTQ Burger

The LGBTQ Burger at Grayze on Grayson. (Photo courtesy Out in SA)

The LGBTQ Burger at Grayze on Grayson. (Photo courtesy Out in SA)

In the wake of the Orlando shooting, Grayze of Grayson at 521 E. Grayson St. is cooking up something special in partnership with the San Antonio Pride Center.

In an effort to bring awareness to the LGBTQ community and raise funds for programming at the Pride Center, Grayze is offering a special, messy, monumental burger, available June 22 through July 2. 

The mile-high LGBTQ Burger -- legumes (aka refried beans), guacamole, bacon, tomatillo pickles and queso -- is available for $15. Four dollars from each burger will be donated to the San Antonio Pride Center.

For more information, call (210) 482-8776 or click here.

 

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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.     Save

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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 Save Save

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County Line Music Series Moves to Thursdays

County Line Music Series Moves to Thursdays

The popular live music series at The County Line is back, and it continues to raise food and funds for the San Antonio Food Bank.
Blue Highway Band

Blue Highway Band

But there's a difference this year. The Ancira Chrysler Jeep Dodge Ram 2016 Live Music Series, as it is officially called, is now on Thursday nights at the restaurant, 10101 I-10 W. Also new this year: full seating and dining are available on the patio beginning each concert night at 6 p.m. through the end of the concert at 9:30 p.m. Happy hour will run inside and outside of the restaurant, from 3 to 9:30 p.m. on concert days. The series is now in its 16th year and "our faithful crowds have grown up with the series,” says Mike Crenwelge, general manager of The County Line. Held on the restaurant's open-air patio, the headliner goes on at 7:30 p.m. Concerts are held rain or shine.  Free parking is available at Hallmark College, less than one block away. Here are the performers for the 2016 series to date: April 28           Prophets & Outlaws May 5              Sam Riggs May 12            Mike Ryan Band May 19            The Damn Quails May 26            Band of Heathens
Cameron Nelson

Cameron Nelson

June 2              Ruby Jane June 9              Cody Canada - solo June 16            Blue Water Highway Band June 23            John Baumann June 30            Mike & The Moonpies July 7               Matt Kimbrow July 14             Dawn & Hawkes July 21             Southern Brothers Tour featuring Adam Hood and Jason Eady July 28             Folk Family Revival Aug. 4              Cameran Nelson Aug. 11            Bri Bagwell Aug. 18           Jake Ward Aug. 25           Special Guest TBA 6/12 Sept. 1             Dale Watson Sept. 8            Harvest Thieves Sept. 15          Roger Creager The live music series is free. However, all who attend are asked to make a food or monetary donation to the San Antonio Food Bank.  Since it started, the series has raised more than 934,742 lbs. of food for the San Antonio Food Bank.  In the 2015 series alone it raised 47,278 pounds. “Live music nights at The County Line are THE place to be for all hunger fighters,” says Eric Cooper, President and CEO, San Antonio Food Bank.  “We are so very thankful to the team at The County Line for their effort and passion and making the Food Bank a beneficiary of this great concert series.  For 15 years, two great institutions have come together with food, music and philanthropy to feed Southwest Texas.” Sponsors thus far include Ancira Chrysler Jeep Dodge Ram; Rebecca Creek; Enchanted Rock Vodka; Twilight Services; KSYM 90.1 FM; Comfort Air; Red Bull; Ozarka; Hallmark College; and Pure Party Ice. The County Line continually updates the concert lineup on its website at http://countyline.com/I10Music_shedule_sponsors.html. Call 210-641-1998 for more information.

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La Frite Is Raising Money to Support Victims of the Attacks on Belgium

La Frite Is Raising Money to Support Victims of the Attacks on Belgium

musselsIn light of the recent tragedy that struck Brussels, La Frite Belgian Bistro, 728 S. Alamo St., will be donating a percentage of proceeds from their happy hour this Friday to the victims of the terrorist attack. "We encourage everyone to stop by to show their support at happy hour this Friday, March 25, between 5 and 7 p.m.," the restaurant said in a press release.

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Peruvian-Asian Flavors Coming to Botika at the Pearl

Peruvian-Asian Flavors Coming to Botika at the Pearl

Chef Geronimo Lopez and Pearl have announced the opening of Botika, a new Peruvian-Asian restaurant. Featuring Chifa and Nikkei cuisine as well as inventive takes on classic dishes from Asia and Latin America, the restaurant will open this summer 2016 at the Pearl.

Geronimo Lopez

Geronimo Lopez

 “I am thrilled to open this new culinary gateway at the Pearl,” said Lopez. “Chifa and Nikkei were born during the waves of Chinese and Japanese immigration to Peru in the late 19th and early 20th centuries.  The new arrivals improvised, combining Asian recipes with local ingredients and spices, creating entirely new and exciting flavor profiles I think San Antonio will love.”

 "We are excited for Chef Lopez to introduce this new, imaginative concept to Pearl and to San Antonio," said Shelley Grieshaber, culinary director at Pearl. "This global cuisine will be an experience that the city has yet to try, and we are delighted that Botika will call Pearl home.”

 The restaurant will feature an open kitchen and a sushi-ceviche bar with counter seating, plus an inviting cocktail lounge area with vibrant ambience and a wide variety of rums, piscos, and cachaças. Late-night dining service will also be available.

Lopez was most recently the executive chef and instructor at The Culinary Institute of America in San Antonio, where he led the opening of the school’s NAO restaurant (now Nao Latin Gastro Bar).  Including his home country of Venezuela, Geronimo has led the kitchen at top restaurants and resorts in six countries over the past 20 years.  For more information on Botika, please visit botikapearl.com.

botika

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