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A Slice of Pie from the Past

A Slice of Pie from the Past

Last month, I was reading through the 1945 “Fireside Book of Christmas Stories” and came across a reference to a “Grandma Nadeli’s famed onion custard” pie in Jake Falstaff’s nostalgic “Merry Christmas.”

Onion Custard Pie

What exactly is that, I wondered.

The internet, of course, offered the answer. It was once an American winter favorite that predated the introduction of quiche to our culinary vocabulary. Softened onions were loaded into a prebaked pie crust and then topped with a delicious mixture of eggs, cheese and cream.

I wasn’t able to try the recipe until this week, but the end result was a rich treat, substantial enough to be a main dish, if you’re looking for a meatless alternative, one that’s perfect with a garden salad on the side. Or it could be a warming side dish with almost everything, including steak, chicken, fish and pork chops.    

I did have one problem with this recipe, which I found on Serious Eats, and it was a good reminder that recipes are guidelines, not written in stone. The original called for 4 onions without mentioning size. I somehow knew that those gargantuan yellow onions in the supermarket were too big, so I only softened three. Even that was way too much. So was the egg filling, which I made with Swiss cheese instead of Gruyere. I had enough of both left over from a deep dish pie to make a second pie.

A slice of crustless Onion Custard Pie

I did make one modification for the second pie. I omitted the pie crust and baked the remainder in a 7-by-11-inch casserole dish for a lower-carbohydrate alternative. It worked perfectly.   

What the internet did not have was a wealth of information on the author, Jake Falstaff. It seems that Falstaff was the pen name of Herman Fetzer, a Cleveland newspaperman who died in 1935. Yet the story, “Merry Christmas,” wasn’t published until 1941 as part of “The Big Snow: Christmas at Jacoby’s Corner.”

Fetzer, or Falstaff, if you will, never knew what that mere mention of Grandma Nadeli’s famed onion custard pie would result in 75 years later.

Onion Custard Pie

10 ounces pie dough or 1 pie sheet
4 tablespoons butter
4 medium onions, peeled and sliced thin
Salt, to taste
Pepper, to taste
1 1/2 cups half-and-half or heavy cream
2 eggs
2 egg yolks
1/2 cup grated Gruyère or Swiss cheese
Pinch of cayenne pepper

Roll the chilled pie dough into a 12-inch round. Line a 9-inch pie pan with the dough, folding the edges in to make double-thick sides. Press the sides in well and prick the bottom all over with a fork. Refrigerate for at least 1 hour.

Crustless Onion Custard Pie

Preheat the oven to 375 degrees. To keep the dough from shrinking while it bakes, line the shell with a piece of foil or parchment paper, then fill the tart with a layer of dried beans or pie weights. Bake for 15 minutes, or until lightly golden around the edge. Take the tart out of the oven; remove the foil and the weights. Return to the oven and cook for another 5 to 7 minutes, until the pastry is an even light golden brown.

In a heavy bottomed skillet, melt the butter over a medium flame. Then add the onions and cook until soft and golden, 20 to 30 minutes. Season with salt and pepper. Taste to make sure the onions are already delicious by themselves. Cool.

Mix together the remaining ingredients. When the onions are cool, spread them in the baked tart shell, pour in the custard mixture, and bake at 375 for 35 to 40 minutes, until the top is puffed and golden brown. Let the pie sit at room temperature for 10 minutes or so to firm up before you cut into it.

Makes 1 or 2 pies.

Adapted from www.seriouseats.com

 

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Give Your Holiday Brunch a Sweet Touch

Give Your Holiday Brunch a Sweet Touch

Chocolate Candy Cane Doughnut Bread Pudding

What did we do before Mint Twists came on the market? We tried crushing our own candy canes or peppermints, of course. And if you’re like me, you always made a mess of things. But now that you can find bags of the already-crushed candies in the aisle near the chocolate chips, you can make you’re own treats — and not just at Christmas.

This dish came about when life handed me more doughnuts than I could eat. At a recent office meeting, very few people touched the two dozen Krispy Kremes that someone had brought. Leftovers included a healthy mix of regular glazed and chocolate-glazed, which had me thinking about bread pudding.

But what would make it more holiday friendly? Chocolate and peppermint, of course. I’m obsessed with dark chocolate-coated peppermint bark, so it only seemed right to add it to the mix, especially when some of the doughnuts already had a little chocolate on them.

Enjoy this at your next holiday brunch with hot chocolate, egg nog or even an Irish coffee on the side.

 

Chocolate Candy Cane Doughnut Bread Pudding

Let the stale doughnuts soak for at least 10 minutes before baking.

10 to 12 stale doughnuts, with regular glaze or chocolate glaze

3 large eggs

3/4 cup whole milk

1 1/2 cups heavy cream

1 tablespoon vanilla

1/2 teaspoon salt

1 cup chocolate chips, preferably dark chocolate

1/4 cup crushed candy canes or Mint Twists, or to taste

Hard Sauce (optional)

Cut or tear the doughnuts in small pieces. I use a pair of kitchen scissors. Spread out in a 9-by-13-inch dish. Set aside.

In a bowl, beat the eggs slightly. Add milk, heavy cream, vanilla and salt, stirring until thoroughly mixed. Pour over the doughnut pieces. Let sit for at least 10 minutes.

While the doughnut slices are soaking, heat the oven to 350 degrees.

Sprinkle the chocolate chips over the doughnut slices and stir once or twice to make sure all everything is moist.

Shortly before you put the dish into the oven, sprinkle the crushed candy canes over the top to taste.

Bake for 30 minutes. Check to see if everything has a come together. You may need to bake up to five minutes more. If you do, turn the oven off and let it sit in there.

Serve warm. Top with Hard Sauce, if desired.

Makes 12-16 servings.

From John Griffin

Hard Sauce

This is a variation of Pioneer Woman Ree Drummond’s recipe.

8 tablespoons (1 stick) butter, at room temperature

1 1/2 cups powdered sugar

2 tablespoons Godiva Chocolate Liqueur, Kahlua Peppermint Mocha or whiskey, or to taste

In your mixer, whip the butter for a couple of minutes at medium speed. Add the sugar slowly and scrape down the sizes so everything is thoroughly incorporated. Then add the liquor and mix for a minute or two more. Use at room temperature. (If you make this in advance, refrigerate until about an hour before it’s needed. Take it out, so it can warm up.)

Makes about 2 1/2 cups sauce.

Adapted from Ree Drummond

 

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Shake Up Your Holiday Gift List with Tickets to the Cocktail Conference

Shake Up Your Holiday Gift List with Tickets to the Cocktail Conference

Gift-block. It’s a thing. It’s when you want to give someone something great, but you just can’t figure out what they’d never re-gift. So you procrastinate until a candle seems right. Ugh. This year, give an experience to remember at San Antonio Cocktail Conference, Jan. 11-15.

The San Antonio Cocktail Conference is coming. Are you ready?

Start 2017 off in fine fashion with seminars, tasting, parties and entertainment! Here are some ideas to smash gift-block to pieces:

For the Thinker: Bundle up a package of two or three tickets ($45-$55 each) to informative seminars led by cocktail experts!

For the Adventurer: Take them to Stroll on Houston Street on Saturday night. Together you’ll wander through a street full of great parties, filled with a live music, cocktails, and food at every location along the two block stroll. $85

For the Young at Heart: This year’s big opening party on Thursday night is at the incredible DoSeum, a whimsical playground where they can explore and celebrate music, entertainment, food and cocktails. $85

For the Gourmet: Send them on a four-hour tour of the SACC Tasting Suites on Saturday afternoon and give them an opportunity to experience flavors from a wide variety of large and boutique brands, plus time to talk spirits with the experts. $45

For the Bon Vivant: Friday night’s festivities at the historic St. Anthony Hotel are a stylish soirée worthy of that special friend. $100

For the Sweets Lover: Cookies and cocktails: two great things that go great together. Wednesday night’s Women Shaking It Up pays special tribute to women bartenders, women chefs and women in business, sports and leadership who shaking it up in non-traditional roles. This year’s event benefits Girl Scouts of Southwest Texas. $65

For the History Buff: Invite them to a Sunday cocktail brunch in the courtyard of the historic Spanish Governor’s Palace and immerse them in a cultural experience filled with food and drink that matches the preserved 1700’s architecture, furnishings, artworks and iconography. Includes tours of the treasured building. $55

See the schedule and buy tickets at www.sanantoniococktailconference.com. Simply print the tickets at home, enclose them in your personal card, and check another to-do item off your list.

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Treat Yourself to an Assortment of Russian Candies

Treat Yourself to an Assortment of Russian Candies

I haven’t been to Russia, but I do have some Russian blood in me, thanks to my grandfather, Ivan Woloskiewitsch. Perhaps that’s why I fell so hard for the Russian candies that I founds in the markets I visited when I was in Little Odessa in Brooklyn.

Russian candies from Sasha's.

Russian candies from Sasha’s.

Or maybe it’s because I’m a chocolate addict at heart.

Whatever the reason, I loved seeing all the bowls of various candies that you could buy in bulk. All of them come in bright, colorful wrappings that don’t always tell you what’s inside — unless you read the Cyrillic alphabet, that is. And I don’t.

Imagine my surprise when I discovered a store in San Antonio that sells these wonderful treats. It’s Sasha’s European Market at 8023 Callaghan Road, and I’ve passed the storefront for months without ever noticing it.

The store has been there for seven years, selling Eastern European specialties from ground sorrel and green garlic sprouts to wines from Russia and Georgia (not the state). If you go past the jars of celery salad and marinated pickles with prunes, you’ll find the bowls of candies in their bright array of red, blue and green wrappers. Some sport images of Red Riding Hood or bears playing in the woods. Others display pictures of what’s inside. One was even called Vodka, which needs no translation, though the actual alcohol content of the candy was fairly low.

If you haven’t tried these Russian candies before, please don’t expect to bite into something akin to M&M’s or a Mars bar. Marshmallows are used in some, jellies in others. Dried fruit, including prunes, can be seen on a label or two. Others are complete surprises. You may bite into chocolate-covered wafers filled with hazelnut cream or dark chocolate with lemon.

The candies sell for $9.99 a pound and would make a great addition to any St. Nicholas celebration on Dec. 6 or any time of the year.

For more information, call the store at (210) 348-7788.

Tim’s is expanding

Tim’s Oriental & Seafood Market, 7015 Bandera Road, is getting bigger. The store is staying put, but it’s also taking over the space once occupied by Peng’s Chinese Restaurant. The work should be completed within the next three weeks.

In the meantime, you can still get a roasted duck (just like in the film “A Christmas Story” complete with the head on) for $19. Or you can get live blue crabs, roasted pork belly, yuzu juice, fresh bitter melon or Chinese Oreos, all of the stuff that makes Tim’s one of the many unique markets in San Antonio that we return to on a regular basis.

Tim's Oriental & Seafood Market

Tim’s Oriental & Seafood Market

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8th Annual Mole Throwdown Set for Oct. 20

8th Annual Mole Throwdown Set for Oct. 20

Get your taste buds ready for one of the most delicious fundraising events you have ever attended. The 8th Annual Mole Throwdown is a culinary, Art-filled experience that blends together our efforts to promote Chicano/Latino Art and Culture in an innovative and creative way that benefits Centro Cultural Aztlan’s year-long programming.

How many styles of mole will be served at the Mole Throwdown?

How many styles of mole will be served at the Mole Throwdown?

Mole is traditionally prepared for special events, which bring together friends and families. Mole a rich tasting delightful dark sauce is infused with the flavors of chili peppers, chocolate and about 25 or more, spicy ingredients, then married with turkey or chicken.

This succulent dish will be prepared and generously donated by local restaurants and local chefs for your delicate palate that is sure to ignite the taste buds. Cerveza (beer) will be iced down and served to compliment the meal.  Tequila tasting bar will be provided by Salud Tequila Bar, and Tito’s Handmade vodka will be serving a cocktail to refresh your palate.   First year participant, Boiler House Texas Grill & Wine Garden will be serving a mole inspired cocktail and mole ice cream.  Patrons will be asked to vote for their favorite recipe, and a new winner will be announced!  Participating chefs include: Ana Sandoval & Mario Bravo, The Box Street Social, Veronica Castillo Salas, Cocina Heritage, Colibri Llevando Sabor, Francisco Cid, Jenny’s Catering, Chef Jerry Steakhouse & Catering, Los Laureles Café, Samantha Lopez, Berta Romo-Rios, and Viva Vegeria.

In addition to the sampling of mole, there will be a Silent Art Auction featuring the great works of contributing artists that have supported Centro Cultural Aztlan for over three decades. These participating artists’ contribution is their testament of pride and accomplishment, and their way to show their gratitude to an organization, which focuses on promoting Chicano/Latino Art and Culture.  Musical Entertainment and performances by Ghost Tracks, The Berts, Salute, Roger “Rabbit” Garza, Jerry Vasquez and Grupo Folklorico de Bendiciones.

The evening promises to be an exciting fundraising event sure to go down as one of the most creative ways to unite Arte, Cultura, Musica y Comida in a venue that truly supports the Chicano, Latino and Indigenous traditions such as Dia de Los Muertos, Virgen de Guadalupe Exhibit and the Lowrider Festival.

General Admission tickets for the event are only $40.00 per person. Other donation levels are available.

For online ticket sales visit: http://www.centroaztlan.org/8th-annual-mole-throwdown

For more information please call the center M-F, 9 a.m. to 5 p.m. at 210-432-1896 or come by the offices located in the Deco Building at 1800 Fredericksburg Road, Suite 103.

www.centroaztlan.org

 

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Don’t Stop at Cucumbers. Squash Can Make Great Pickles, Too.

Don’t Stop at Cucumbers. Squash Can Make Great Pickles, Too.

I spent some time with family in Louisville recently and had the chance to make some pickles with my mother, using a version of her beloved bread and butter pickle recipe, which I have feasted on since I was a kid.

Let the squash sit in a vinegar solution for 2 hours before canning.

Let the squash sit in a vinegar solution for 2 hours before canning.

The only difference this time was that we didn’t use cucumbers. We made them with fresh yellow squash that a friend of hers had given them.

The end result tastes almost exactly the same. Both are available throughout the year, so whether you get squash from the market or your fall garden, you can enjoy these year-round.

Next time, I’ll try them with zucchini.

Squash Pickles

2 1/2 pounds yellow squash, sliced thinly
1 small red bell pepper, cut in strips (see note)
1 small green bell pepper, cut in strips
1 large or 2 small onions, peeled and thinly sliced
1/4 cup salt
2 cups white vinegar or apple cider vinegar
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

Note: You’ll only need 1 bell pepper of your preferred color, if you’re using one of the large ones from the supermarket,

In a large non-aluminum bowl, add the squash, bell pepper and onion. Cover with salt and stir together. Let sit for 2 hours. Stir occasionally.

While the vegetables are sitting, combine vinegar, sugar, mustard seed, celery seed and turmeric in a saucepan and bring to a boil.

When the 2 hours are up, squeeze the vegetables dry. Then add the vegetables to the saucepan. Stir to incorporate everything together and let sit for 2 hours more.

When the 2 hours are up, bring the vegetables to a boil. Remove immediately and separate into 4 (1-pint) jars. Fill almost to the top with liquid. Seal using your preferred method or top with a jar lid and refrigerate immediately. Wait a day or two before eating.

Seal the jars, if you like, or cover and refrigerate them immediately.

Seal the jars, if you like, or cover and refrigerate them immediately.

Makes 4 (1-pint) jars. (If you aren’t sealing the lids, the pickles will keep up to 2 months in the refrigerator.)

From Annaliese Griffin and John Griffin

 

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A Trio of Bright and Bold Indian Salads

A Trio of Bright and Bold Indian Salads

cucumber-salad

My Bible study group recently decided to have an Indian themed dinner, and it fell to my lot to bring a salad. When I started to do my research, however, I couldn’t stop at one. So, I made three.

Each of these is easy to make, which is always a plus. But their greatness, individually and collectively, lies in the bold, clean flavors that will add to any meal, Indian or otherwise. I have already made the Mango Salad and the Onion and Tomato Salad twice since then.

If you’re looking for a fresh alternative to a lettuce salad, check out these options.

Cucumber Salad

2 cups cucumber, thinly sliced
2 tablespoons cashews coarsely ground (optional)
1 tablespoon mint, finely ripped

Dressing:
1 tablespoon olive oil
2 teaspoons lemon juice
½ teaspoon salt
½ teaspoon sugar
1/8 teaspoon black pepper
2 teaspoons ginger juice (see note)
1 teaspoon fennel seeds, coarsely ground

For the dressing: In a bowl, mix oil, lemon juice, salt, sugar, black pepper, ginger juice and fennel. Set aside.

For the salad: Peel the cucumber, leaving strips of skin. Slice thin, crosswise. The slices should look like half-moons.

Toss the cucumber with ground cashews, if using, and mint to coat the slices.

Just before serving, add the dressing. Mix it well.

Note: To make the ginger juice, shred the ginger using a fine shredder or zester. Squeeze the shredded ginger with your fingers to get all the juice out. Or you can place a piece of peeled ginger in a sturdy lemon juicer and press hard several times.

Adapted from ManjulasKitchen.com/Manjula Jain

Onion and Tomato Salad (Piaz aur Tamatar ka Salad)

red-onion-and-tomato-salad“Marinating the onions in salt and lemon juice reduces the pungency and makes them sweet and tangy,” says Madhu Gadia in “New Indian Home Cooking” (HPBooks, $20).

1 medium red onion, cut into 1/4-inch wedges
3 tablespoons fresh lemon juice
1 teaspoon salt, divided use
2 medium tomatoes, sliced into 1/4-inch wedges
1/2 teaspoon freshly ground black pepper

Combine the onion, lemon juice and 3/4 teaspoon of the salt in a bowl. Cover and marinate for 20 minutes or longer, stirring occasionally. (Editor’s note: Having made the recipe twice, I would suggest marinating the onion at least 30 minutes.) Drain and discard the juice.

Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt and black pepper. Toss lightly to mix.

Serve immediately or cover and refrigerate until ready to serve.

Makes 6 servings.

Approximate nutritional value per serving: 17 calories, 4 g carbohydrate, 0 g fat, 0 g saturated fat, 1 g dietary fiber, 1 g protein, 0 mg cholesterol, 182 mg sodium.

From “New Indian Home Cooking” by Madhu Gadia

green-mango-saladMango Salad (Aam ka Laccha)

“In season, the swee4t and sour taste of an underripe mango when combined with salt and cayenne peppers adds and excellent taste to any meal. It is eaten more like a pickle, in a small quantity, rather than a salad,” writes Madhu Gadia in “New Indian Home Cooking.”

1 firm, underripe mango (3/4 pound)
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Wash and peel the mango. Slice the mango flesh into 1-inch strips. Discard the seed.

Toss the mango with the cayenne pepper and salt in a bowl. Cover and marinate for 30 minutes or longer in the refrigerator.

Serve cold or refrigerate for up to 2 to 3 days.

Makes 16 servings.

Approximate nutritional value per 3 tablespoon serving: 12 calories, 3 g carbohydrate, 0 g fat, 0 g saturated fat, 0.5 g dietary fiber, 0 g protein, 0 mg cholesterol, 67 mg sodium.

From “New Indian Home Cooking” by Madhu Gadia

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Weeknight Porchetta Is Bursting with Flavor

Weeknight Porchetta Is Bursting with Flavor

This porchetta dish is easy to make.

This porchetta dish is easy to make.

What’s in a name? We’ve been asking ourselves that since Shakespeare proffered the question in “Romeo and Juliet.”

We asked it again when we spied this recipe for Weeknight Porchetta from the January 2015 issue of Bon Appetit magazine. Yes, it was the name “porchetta” that attracted our attention, but there were so many differences in approach that we were skeptical, despite Alison Roman’s introduction: “Sometimes it’s OK to cut corners. Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It’s not traditional, but it sure is delicious.”

We gave it a try anyway and was pleasantly surprised at how satisfying the dish was on so many levels.

The roasted garlic is perfect by itself, if you want an appetizer to spread on toast; or you could pair it with another cut of meat, such as a juicy steak or a thick slab of prime rib.

Roman offers this insight into why you wrap the tenderloin in bacon: “As the bacon cooks, the fat renders, basting the tenderloin with flavor and ensuring it stays juicy (all while cooking perfectly itself). To keep the bacon in place, wrap the slices around the tenderloin, tucking ends underneath each other.”

One time we made the dish, we varied it by adding slices of apples at the last minute. The slices added to the overall dish; whether you like the baked apple slices depends on your fondness for rosemary, because they absorbed a lot of the herb’s flavor.

Weeknight Porchetta

Use apple if you'd like.

Use apple if you’d like.

4 garlic cloves, finely chopped, plus 2 bulbs, halved crosswise
1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
1 tablespoon fennel seeds, coarsely chopped
1 1/2 teaspoons kosher salt
2 tablespoons olive oil, divided use
Freshly ground black pepper
1 (1 1/2-pound) pork tenderloin
6-8 slices bacon
1-2 apples, cored and cut in small slices (optional)

Preheat oven to 425 degrees. Toss chopped garlic, chopped rosemary, fennel seeds, salt and 1 tablespoon oil in a small bowl; season with pepper.

Rub garlic mixture over all tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath, so bacon stays put. Nestle halved heads of garlic around tenderloin and add apple slices, if using. Drizzle everything with remaining 1 tablespoon oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145 degrees for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Approximate nutritional value per serving: 300 calories, 15 g fat, 1 g fiber

Adapted from Bon Appetit January 2015

 

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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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Chefs for Chefs Rallies for a Great Cause

Chefs for Chefs Rallies for a Great Cause

Mole ice cream from Brindles featured a lively mix of chile, cinnamon and chocolate flavors.

Mole ice cream from Brindles featured a lively mix of chile, cinnamon and chocolate flavors.

San Antonio’s top chefs came together Sunday to help one of their own. The fourth Chefs for Chefs was held at Rosario’s North as a fundraiser for chef Ana Martinez, who was recently injured in an auto accident. Her appearance at the event was a welcome sign that she is on the road to recovery.

Ana Martinez made an appearance at the Chefs for Chefs event in her honor.

Ana Martinez made an appearance at the Chefs for Chefs event in her honor.

The local chapter of Les Dames d’Escoffier also helped one of their members by organizing the event, which offered a host of brunch treats for patrons. Davila’s BBQ in Seguin offered barbacoa with Big Red, the Boiler House served up scrambled eggs with veal brains and bacon, Frederick’s paired a fish empanada with toasted covered escargots and mushrooms in a cream sauce, who Chez Vatel Bistro .

Botika’s Geronimo Lopez and Aldaco’s both served up different ceviche dishes, while Biga on the Banks used the freshest heirloom tomatoes of the season with salmon. Mixtli offered a corn-infused treat called a chocoyota with menonita cheese. The Grill at Leon Springs offered pork in savory stock, while Jason Dady’s group dressed up deviled eggs with jumbo lump crab meat.

Those with a sweet tooth had their choice of everything from a doughnut hole flambe from Don Strange to mole ice cream from Brindles.

All of treats were all for a good cause, and the audience ate it up with gusto.

If you would like to contribute to the fund, mail a check to LDEI (Les Dames d’Escoffier International) and mark Ana Martinez’s name on the note line. For the address, click here.

The bar staff from Rosario's North kept patrons happy with bloody Marys and margaritas.

The bar staff from Rosario’s North kept patrons happy with bloody Marys and margaritas.

Luke's John Russ served up some mighty fine shrimp and grits.

Luke’s John Russ served up some mighty fine shrimp and grits.

Espresso Amore Mio kept coffee drinks brewing.

Espresso Amore Mio kept coffee drinks brewing.

Black Gold Eggs featured a cured egg yolk with a sorrel custard and Black Gold garlic caviar.

Black Gold Eggs featured a cured egg yolk with a sorrel custard and Black Gold garlic caviar.

Cured offered an array of charcuterie along with pickled cauliflower and packages of toothpicks.

Cured offered an array of charcuterie along with pickled cauliflower and packages of toothpicks.

Who can resist raspberry and pistachio macarons from Bakery Lorraine?

Who can resist raspberry and pistachio macarons from Bakery Lorraine?

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