“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
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
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
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 email@example.com with the subject, Bread Class. The class will also be held July 17.
Children’s Cooking Class
Saturday, July 10, $45
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
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
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.