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Hot: Burgers, BBQ Sizzle for Crowd at Culinaria Finale


Culinaria 2014 Girls in line BBBThe sizzle of burgers, pits smoking, and the merciful existence of ice cold beer, water and lemonade gratified the hundreds of folks, who turned out for Culinaria’s Burgers, BBQ & Beer on Sunday.

Set with the backdrop of the historic Pearl Brewery building, the final event for Culinaria festival week showcased the works of cooks, chefs, helpers and beverage pourers and offered everything from spicy chicken wings and spicy  crawfish to grilled sliced Spam on burgers, brisket burgers and brisket quesadillas.

Chef Jason Dady and his crew from Two Bros. BBQ Market were serving up portions of brisket — and it was classic, with salty, peppery crust and luscious, tender meaty interior. No sauce for me, thanks — the beefy flavor on that ever-more-pricy cut of meat should not be muffled in any way!

Jesse chorizo burger Culinaria 2014

Arcade Midtown Kitchen’s triple-heat Green Chile and Chorizo Burger.

One really hot burger, courtesy of chef Jesse Perez from Arcade Midtown Kitchen was the chorizo burger topped with green chiles, dressed with a spicy sauce and salty crumbles of cotija cheese. I’d have eaten two, yes, but there was quite a bit more to come.

I was impressed with Green Vegetarian’s Earth Burger — my first taste. Once upon a time, a veggie burger was made with cooked, mashed soybeans, topped with slivers of onion and carrot and alfalfa sprouts. They were edible.  The Earth Burger has a good springy (I won’t say meaty) texture and flavor, and are a major leap above those we “enjoyed” back in the day.

Kiolbassa, it ain’t burger, but sausage is quite a classic barbecue item here in Texas. Far be it from me to pass up a bite or two of their good jalapeño or garlic sausage.

Brisket Burgers

Brisket Burgers

The Grand Hyatt put out brisket burgers, a using the flavorful brisket (85 percent) with a leaner cut (like strip loin) ground together after a little while in the smoker, then shaped and slapped on the grill over more smoke. I thought it was one of the most flavorful bites to be had.

Alamo Cafe brought brisket, for which we thank them. Not a purist’s version of Texas ‘cue, but a nice pair-up with Tex-Mex.  They served brisket quesadillas, cut into wedges and served with a refreshing spoonful of sour cream. They get two solid  “noms” for that dish.

 

After the event ended, the winners were in for popular votes for barbecue and burgers: Magnolia Pancake Haus and Jesse Perez for his Chorizo and Green Chile Burger. It was a great ending for an event that director Suzanne Taranto Etheredge said was the “best ever.”

Spicy crawfish from Luke sizzled with flavor.

Spicy crawfish from Luke sizzled with flavor.

 

 

 

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Dishing The Dish: Three Perspectives on Porky Heaven


Today, we introduce a new feature on SavorSA that will focus on some of great work that’s being done in restaurants around town. It’s called The Dish and it will shine a light on a culinary creation that’s worth singling out for praise. It could be something seasonal, a new sensation or an old favorite. The sole point is to make you aware of the savory treats in SA.

If you have any favorites you’d like to share, either post them below or email walker@savorsa.com or griffin@savorsa.com.

This initial effort features three pork-related dishes to wet your appetite. Each illustrates porcine perfection in a unique way.

Pig Face Wood-Fired Pie at Bin 555

Pig Face Wood-Fired Pie
Bin 555 at the Alley
555 W. Bitters Road
(210) 496-0555

Who can resist a pizza baked in a wood-fired oven that’s hot enough to scorch the bottom of the dough, giving it a slightly burnt taste that’s practically irresistible?

That’s just the beginning, though, of the joys of this pizza from chef Robbie Nowlin, who creates his own house-made torchon using, you guessed it, the whole pig’s face.  The meat is cured in salt, pink salt, white pepper and sugar for one day. Then parts are braised before being added back to the torchon before it’s ready to use.

Then come toppings of slivers of radish, strips of pecorino and, in an inspired touch, pickled mustard seeds. The chef finishes it off with leaves arugula just before serving that add a fresh green vibrancy as well as a peppery bite.

I had a couple of leftover slices for breakfast the following morning. The radish flavor intensified, giving the pizza a welcome wake-up bite.

Using the pig’s head is, like using a cow’s head in barbacoa, a wonderful way to use as much meat on an animals as possible without letting it go to waste. Place another of these beautiful pizzas in front of me, and you’ll see another example of food not going to waste.

The 50/50 Burger at Big Bob’s.

The 50/50 Burger
Big Bob’s Burgers
447 W. Hildebrand Ave.
(210) 734-2627

Bacon cheeseburgers have long been justifiably popular, but why not take that experience to a whole new level by adding the bacon to the burger and not just on top of it?

That’s the appeal of this burger, which is made up of equal parts ground chuck and ground bacon. So, all that pork goodness fills every bite, while the chuck gives it a sturdy structure with plenty of meat and fat for the required beefiness and juiciness. Add a slab of sharp cheddar and chef Robert Riddle’s grilling, which lends it a smoky flavor, and you have a big fat phenomenon.

Of course, you could crown that combination with crisp bacon strips, but I can’t decide if that’s a bit too much or just a deliciously new means of satisfying my inner oinker.

A word of caution to those Texans who want their beef dead done: The whole patty is pinker than you may be used to. The grilling on the outside adds a little blackness, but the center is pinker than you may want. That’s from the addition of bacon, not the cooking technique.

For those of us keeping low-carb, Big Bob’s also offers the burger on a salad with artichoke hearts, garbanzos, olives, pepperoncini and more laid over a mound of spring greens. Good and healthful, just the way I like it.

The Peacemaker Po’Boy
Where Y’at
Alamo Street Eat-Bar
609 S. Alamo St.
(210) 420-0069

The SA food truck scene is burgeoning with exciting new flavors to please most any palate. Place this po’boy from Pieter Sypesteyn at the top of your must-try list.

The chef starts with an unbeatable combination of corn meal-breaded oysters and crunchy pork belly, braised in root beer before being deep-fried, both of which add a mouthwatering saltiness that enlivens the layers of mustardy coleslaw, pickles and fresh jalapeño slivers, all slathered with the right amount of creamy rémoulade.

Yet, as special as the combination of pork and seafood is, not to mention the pristine freshness of the other ingredients, were, the real stars of the sandwich were thick slices of perfectly ripe, old-fashioned tomato, which brought everything together in one incomparable whole. Not surprisingly, the tomatoes were from Cora Lamar’s Oak Hills Farm, by way of the Pearl Farmers Market. There’s a reason people rave about local food, and a tomato that tastes like a tomato is it. .

NOLA snobs may turn up their noses at a po’boy not made back at home because of how special the bread there is, but this is that bread. It’s Gambino’s French Bread, imported from the Quarter. For those don’t know the type of bread a po’boy should be served on, think of a baguette, yet one with a crackly exterior that is not too dense and a center that is not too fluffy. In short, it’s sturdy enough to hold its choice filling without falling apart into a soggy mess. Plus, Sypesteyn toasts the bread first and the rémoulade just melts into it.

I made the mistake of getting the half version of this beauty the first time I tried it. I’ve make peace with myself about that and will never let it happen again.

 

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Big Lou’s Burgers & BBQ to Open Oct. 28


The sign out front of the future home of Big Lou's Burgers & BBQ.

Big Lou’s Burgers & BBQ will open Oct. 28 at 2014 S. W.W. White Road, in the building next door to its parent restaurant, Big Lou’s Pizza.

If you have a huge appetite, you could try the Super Big Lou’s Burger, a 66-ounce, 14-inch burger. It could feed up to seven people or one with a truly grandiose appetite. And if that’s not enough, you could always go next door for Big Lou’s 42-inch pizza.

The rest of the new restaurant’s menu will include brisket, sausage, jumbo wings, onion rings and 16 different draft beers.

The restaurant will be open Oct. 28 from 11 a.m. to midnight.

For more information please call 210-337-0707.

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Coming Soon: Big Lou’s Burgers & BBQ


The sign out front of the future home of Big Lou's Burgers & BBQ.

The sign out front of 2014 S. W.W. White Road says it call: Coming soon … Big Lou’s Burgers & BBQ.

Well, almost all. It’s opening at the end of October.

If Big Lou’s does burgers and barbecue with any of the care and attention it (he?) lavishes on pizza, lasagna and chicken, then look out, W.W. White drivers. The traffic will be getting heavier in that neighborhood.

Big Lou’s Pizza is nearby at 2048 S. W.W. White Road.

 

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Inside-Out Burgers with Avocado and Sprouts


What’s a Labor Day party without grilling some burgers? Give yours a twist this year by cooking the cheese inside.The following recipe from “Good Housekeeping Grilling” (Hearst Books, $24.95) also gains from the addition of guacamole, lime, cilantro, sprouts and tomatoes, all welcome additions to any burger.

Inside-Out Burgers With Avocado and Sprouts

1 1/2 pounds lean (90%) ground beef
2 ounces shredded sharp cheddar cheese (1/2 cup)
1/2 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon pepper
1 ripe avocado
1 tablespoon fresh lime juice
1 cup alfalfa or radish sprouts
1/4 cup loosely packed fresh cilantro leaves, chopped
4 multigrain hamburger buns, split
2 small tomatoes, each cut into 4 wedges

Lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot, or prepare outdoor grill for covered direcct grilling over medium heat.

Meanwhile, on a work surface, shape ground beef into 3 1/2-inch patties, handling meat as gently as possible for best texture. Place cheddar in center of 4 patties, leaving a 1/2-inch border around each patties edge. top with remaining 4 patties, and press edges together to seal. Lightly sprinkle burgers with 1/2 teaspoon salt and pepper to season both sides.

Place burgers in hot grill or on hot rack, and cook 12 minutes for medium or to desired doneness, turning burgers over one halfway through cooking.

Meanwhile, in a small bowl, mash avocado with lime juice and remaining 1/2 teaspoon salt. In another owl, combine sprouts and chopped cilantro.

Serve burgers on buns topped with sprouts and avocado mixture. Serve tomato wedges on the side.

Makes 4 burgers.

Approximate nutritional value per serving: 480 calories, 36 g protein, 25 g carbohydrate, 27 g fat, 102 mg cholesterol, 730 mg sodium.

From “Good Housekeeping Grilling”

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The Texas Version of the Three B’s: Burgers, BBQ and Beer


Esquire Bar owner Chris Hill looks on while guests sample a burger.

The tangy aromas of smoke and meat were in the air, as the sun shone brightly on Burgers, BBQ and Beer, Culinaria’s last event of a highly popular 2011 festival.

How popular? Many events sold out and, at Saturday night’s Grand Tasting the Culinaria store was bought out. “No more T-shirts, nothing left. That’s amazing,” said Suzanne Taranto Etheredge, president and CEO of the festival.

By noon Sunday, the parking lot at the back of the Pearl Brewery was filling up with people drawn in by the scents of smoke, bacon frying and just-opened bottles of beer. As part of the ticket price, hundreds of festival-goers were able to pick up some of the city’s most innovative, chef-cooked burgers and not-your-everyday ‘cue. The perfect weather was thrown in at no added cost.

You could even shop. Melissa Guerra’s stand offered a few items from her store, including $69 leather huaraches in a startling shade of purple.  Her Tienda de Cocina offers Mexican cooking supplies, ingredients, dishes, cookbooks and more.

Or, you could stop at Al’s Gourmet Nuts where author Travis Poling was signing his book on Texas brews, “Beer Across Texas.” The event also  marked the beginning of the first ever San Antonio Beer Week. Click here for information on this series of events.

Oyster barbecuer "Moose" offers bivalves in a spicy sauce on the half shell.

Stephen McHugh, chef at Lüke on East Houston Street, and his crew, served barbecued oysters on the half shell accompanied by an herb-buttered crouton. The bivalve, simmering in spicy juices, went down easily with sips of cold beer. The Two Bros. team of Jason Dady and Jake Dady offered their spicy pork deshabrada, or pulled pork. Ben E. Keith invited one and all to sample conventionally pit-smoked fajitas, bacon-wrapped jalapeños, beef tenderloin and chicken, with all the trimmings. Jesse Perez brought out his smoker and prepared meaty chicken drumsticks in what he called an “old school” barbecue with chipotle and a touch of habanero, another recipe that called for the clean, refreshing taste of an icy beer.

Patricia Wenckus, chef at Auden's Kitchen, with Perny Shea, catering and sales manager.

Patricia Wenckus, chef at Auden’s Kitchen in Stone Oak, and Perny Shea, catering and sales manager for chef Bruce Auden at Biga on the Bank, put up a good fight against smoke pouring off the grill. “It doesn’t matter where I go, it’s coming after me,” said Wenkus, laughing. Her offering of the day was a lamb burger with handmade potato chips on the side.  Chef John Brand from Las Canarias at La Mansion del Rio was grilling Wagyu beef sliders, with toppings that ranged from yellow cheese and pickles to black truffle mayo and foie gras mousse.

Jeff Balfour of Citrus created this pork boudin burger with pickled shrimp slaw.

Beef and lamb weren’t the red meats of choice for burgers at the event, however. Shrimp and pork burgers were passed out. Two of the most popular burgers were pork, including Jeff Balfour’s pork boudin sausage burger topped with pickled shrimp in a tangy coleslaw mix.  Another grilled pork burger was topped with brisket bacon, a smoky-beefy-chewy and delicious creation from the JW Marriott.

Brian West of Las Ramblas in the Hotel Contessa served up a mixed seafood burger with crispy salmon skin.

Timbo’s, located next to the Pearl Brewery complex, is known for its big burgers. But that wasn’t on its menu Sunday. The restaurant offered its delectable Shypoke Eggs with tomato melted under the cheese.

Max, a standard poodle, waits for a treat at the Pearl amphitheater.

Next to the parking lot, the amphitheater overlooking the Museum Extension of the River Walk was a comfortable resting place for weary moms and dads or anyone wanting to get out of the sun while sipping on an icy mix of locally made Dripping Springs vodka and cranberry juice. A few even got up to dance to the music of Ken Little and Rodeo Ho Ho, and even the pooches on leashes got a few tastes of some of the festival fare — if they were lucky.

Though the festival ended Sunday, more stand-alone Culinaria events will be happening later this year. For a look at what is coming up, go to www.culinariasa.com.

Photographs by Bonnie Walker

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Firewater Grille Opens Near North U.S. 281


Firewater Grille has opened at 26108 Overlook Pkwy. off U.S. 281 North.

The menu specializes in American favorites, such as the appetizer array of a slider sampler plate, Maryland crab cakes, Hot Firewater Wings, fried pickles and Shiner Bock-battered onion rings.

Entrées range from Lemon Basil Shrimp and Herb Mahi Mahi to Peppercorn Rib-eye and Flat Iron Steak Diane. There are also burgers and sandwiches, such as the Monte Cristo and Thanksgiving, a layering of turkey, mashed potatoes, cornbread stuffing and gravy on a roll with cranberry marmalade on the side.

The restaurant has a full bar with house cocktail list as well as five TV screens in the bar area. Live music on the patio begins at 8 p.m. Thursdays, Fridays and Saturdays.

The restaurant is open 11 a.m.-11 p.m. Sunday-Wednesday and 11 a.m.-2 a.m. Thursday-Saturday. Call 210-481-7645 or click here for more information.

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Fattboy Burgers Are Fat and Phat, Indeed


The burgers at Fattboy Burgers are fat and juicy.

Fattboy Burgers & Dogs sells, you guessed it, burgers and hot dogs. Big, fat burgers and dogs. It’s simple, yet it works. Beautifully.

The meat for the burgers is Angus beef, never frozen, so it has a fresher taste that seems to burst in your mouth. Plus, you can get it topped with any number of wonderful toppings, including grilled mushrooms, grilled jalapeños, grilled onions and relish. A few others, such as avocado, are available for slightly extra.

If you’ve been longing for the fabled burger that drips down your hands when you bite into it, this is it. Some might call it greasy, but the better word is juicy.

If anyone still remembers the slang word, “phat,” it applies.

The all-beef hot dog is served sizzling hot with plenty of onion, relish and mustard as ordered, and is an old-fashioned pleasure.

The fries are full of real potato flavor, but they are cut in different sized pieces, leaving the larger ones a little limper than the crunchy, tinier pieces.

There’s also a chicken sandwich on the menu, and it may be as good as the burger, but why bother?

One drawback: On both visits, I ordered a burger with bacon and made no mention of cheese. Both times the burger arrived coated with cheese. On the first visit, the owner apologized for the mistake. I realize I’m in a minority on cheeseburgers, which means that I’ll have to be more specific on my next visit, which I hope is soon.

Fattboy Burgers & Dogs
2345 Vance Jackson Road
210-377-3288
Open for lunch and dinner Monday-Saturday
www.fattboyburgers.com

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Restaurant Notes: Fattboy Burgers & Dogs Opens


A Fattboy burger and fries

Fattboy Burgers & Dogs has opened at 2345 Vance Jackson Road.

As you can tell by the name, burgers and hot dogs are the game here. In fact, they’re the only items on the menu outside the fries and drinks.

But you can get a Slimburger (a quarter pound of beef) or a Fattburger (1/2 pound) with cheese, with bacon or which bacon and cheese.

All burgers come with your choice of mayo, ketchup, mustard, lettuce, tomatoes, pickles, grilled onions, grilled mushrooms, relish, raw onions, grilled jalapeños, grilled bell peppers, A1 or barbecue sauce.

The hot dogs are made by Hebrew National.

Frank Torrez is the Fattboy of the name and he started out with Tio Frankie’s Mexican Restaurant before opening the burger joint, where his slogan is “Shut up and eat.”

Hours are 11 a.m.-10 p.m. Monday-Saturday. Visit www.fattboyburgers.com or call 210-377-3288 (FATT).

In other restaurant news, The Friendly Spot at 943 S. Alamo St. is now open daily from 11 a.m. to midnight. The open-air Southtown joint, which serves up interior Mexican food, is now boasting a beer list with 150 different craft bottlings.

Movie nights are every Wednesday.

Call 210-224-2337 (BEER) or visit thefriendlyspot.com for information.

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Weekend Calendar: Burger Festival and More


“You can find your way across this country using burger joints the way a navigator uses stars.”
~ Charles Kuralt

Cheese or chili?  Jalapeños or plain?  How do you like your burger?  Check out Fatty’s Burger Festival. Or, if burgers aren’t your thing, enjoy some of the other great weekend activities.

“A Taste of Provence” Tasting Menu
Through July 31, $48 plus tax and gratuity, $12 additional for wine pairings
Fig Tree Restaurant

515 Villita
This French inspired meal starts with your choice of Zucchini Blossom Beignets or Terrine de Légumes.  Next, select either Blue Prawns Provençal or Grilled Mediterranean Sea Bass.  The main course options are Pan-seared Herb-marinated Lamb Tenderloin or Grilled Lamb Chops with Roasted Garlic Créme.  Dessert choices are Hill Country Peach Croustade or Poached Fruit of the Day a la mode.  The optional wine pairing includes Chateau Routas, Rosé Var 2008; Mas de la Dame, Rose du Mas 2009; and Mas de la Dame, Rouge 2006.  For reservations, call 210-224-1976.

“Farm to Table” Prix Fixe
Through Saturday, July 17, $25, $10 additional for Becker Vineyards wine pairings, all plus tax and gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
Start with Bluebonnet Hydroponic Farm’s Arugula Salad with Sherry Braised Sweet Onions, “Smoked” Watermelon and Chevre.  Gulf Shrimp with Lamb’s Stone Ground Grits, Pickled Gypsy Peppers and Saffron Braised Fennel will be followed by Roulade of Texas Quail with Sweet Corn Puree, Summer Squash, and Honey Jus. Dessert is “Peaches and Cream” – Fredricksburg Peach “Panna Cotta” with Liquid Nitrogen Vanilla Chantilly, Pecan Nougat and House Brandied Peaches.  Call 210-496-0555 for reservations.

“A Tasting of Halibut” Prix Fixe
Through Saturday, July 17, $29 plus tax and gratuity
Restaurant Insignia

401 S. Alamo
The four course meal includes a glass of wine and starts with Halibut “Tar Tare” with Spicy Globe Basil, Red Pepper, and Tomato Coulis.  Halibut “Bouliabase” with Summer Vegetables, Saffron Broth, and Ciabatta Crostini will be followed by Pan Seared Halibut with Roasted Fingerling Potatoes, Asparagus, Pearl Onion, and Parsnip Puree. Dessert is Chef Jason Dady’s Chocolate Nutella Soufflé with Nutella Mousse.  For reservations, call 210-223-0401 and indicate that you want this menu.

New Summer Tastings Prix Fixe
Through Saturday, July 17, $35 plus tax and gratuity
The Lodge Restaurant of Castle Hills
1746 Lockhill Selma
The five course dinner starts with All Day Braised Snake River Farms Pork Belly with “Fresh Corn Polenta,”Sofrito “Marmalade,” Cayenne Syrup, and Micro Cilantro.  The next course is Hearts of Palm and Baby Beet Salad with Marcona Almonds, Baby Arugula, Texas Grapefruit, and Ruby Red “Gel”.  Pan Seared Atlantic Salmon with Tomato-Garlic Ragout, Preserved Lemon, Baby Turnips, and Sauce “Gribiche” will be followed by Cast Iron Seared Beef Tenderloin with Brussels Sprouts, Onion Petals, Potato-Pepper Brunoise, and Sauce “Blanquette”.  Dessert is Crème Fraiche Cheesecake with Pine Nut Praline, Strawberry “Consommé,” and Micro Cilantro.  For reservations, call 210-349-8466 and reference this dinner.  Please note, The Lodge will be closed on Monday, July 12.

Cooking Demonstrations at the Pearl
Pearl Farmers Market
200 East Grayson
In addition to fresh produce, cooking demonstrations and musical entertainment are on the agenda at the Pearl Farmers Market.  Chef Luca Della Casa of Il Sogno will offer a cooking demonstration at 9:30 a.m.; the market’s general hours are 9 a.m. until 1 p.m.   The market also features a changing chef’s table lunch menu by chef Johnny Hernandez, “representing what is seasonal and regional in our cuisine.” Hernandez serves the meal family-style and discusses each vendor and their seasonal ingredients. For information or reservations, go to www.mesalegre.com.

Artisan Baking Class
Saturday, July 10, 1 – 4:30 p.m., $65
4050 Fischer Store Road
Wimberley, TX 78676
Learn how to make rustic bread starting with a biga, or poolish.  Debra Auden of Biga will teach this hands-on class; participants will take home their own sourdough starter.  Class size is limited to eight students.  To register, e-mail debra@biga.com with the subject, Bread Class.  The class will also be held July 17.

Children’s Cooking Class
Saturday, July 10, $45
Becker Vineyards
464 Becker Farms Road
Stonewall, Texas 78671
Chef Lori Hinze will teach this class in the Lavender Haus Kitchen.  Call 281-917-1721 for information and registration.

All American Burger Festival
Saturday, July 10, free admission
Fatty’s Burgers
1624 E. Commerce St.
Watch others overindulge at burger-eating contests and enjoy a few on your own.  Two outdoor stages will host 10 regional and local bands.  Chris Madrid and Katherine Shields will be honored for their San Antonio hamburger experience.  The event will help raise funds for scholarships for District 2 high school graduates and St. Philips College students.  www.saburgerfest.com

Winery U: Your Nose Knows! An Introduction to Tasting Wines
Saturday, July 10, 10:30 a.m. – 12:30 p.m., $30 ($25 if registered for all 4 classes)
Dry Comal Creek Vineyards and Winery
1741 Herbelin Road, New Braunfels
Learn the basics of being a sommelier — how to swirl, sniff, and taste wine.  Participants will receive course materials, additional informational materials, a Winery U diploma, and possible surprises.  Preregistration is required and the class is limited to 30 participants.  www.drycomalcreek.com

McNay Art Brunch at Auden’s Kitchen
Sunday, July 11, 11 a.m., $30 adults, $15 children
Auden’s Kitchen
700 E. Sonterra Blvd.
Start off with brunch at Auden’s Kitchen and then take a chartered bus to the McNay to see the exhibit, Neither Model Nor Muse: Women as Artists. Participants will also have the opportunity to join the public tour, McNay Architecture. The event is limited to 36 people. For reservations, call 210-494-0700.

Maine Lobster Sunday Dinner
Sunday, July 11, 6 p.m., $50, $20 additional for wine pairings, all plus tax and gratuity
The Lodge Restaurant of Castle Hills

1746 Lockhill Selma
This five-course dinner welcomes you with a selection of assorted hors d’œuvres and chef Jason Dady’s Summer Cocktail Mixology.  The first course is Deconstructed Lobster Salad with “Claw” and Garden Inspirations, followed by Thai-inspired Lobster “Bisque” with Coconut Milk, Basil and Avocado.  The third course, “Bahn Mi” of Lobster with French Butter Roll, Carrot-Daikon Slaw and Ginger Aioli, will be served before Butter-poached Lobster Tail with Celery Root Ravioli, Beurre Rouge, Black Garlic and Yukon Coins.  Dessert is “Peaches and Cream.”  Seating is limited; for reservations, call 210-349-8466 and mention this dinner.

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