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Tag Archive | "Central Market"

Get Ready for a Hot Time! The Green Chiles Are Making Their Way to San Antonio


Green chiles

Green chiles

Hatch green chiles are making their way from New Mexico to San Antonio.

Central Market, 4820 Broadway, is having its 20th annual Hatch Chile Festival, which includes roasting the green chiles at a price of $2.48 a pound.

The store is also featuring the chile in a number of ready-made dishes you can take to go, including Hatch marinated beef sirloin, Hatch and cheese corn rolls, and watermelon gazpacho with Hatch peppers.

Chuy’s restaurants will have its 17th annual Green Chile Festival Aug. 17-Sept. 6.

According to the Austin-based chain with various locations in San Antonio, “This year’s menu features six new dishes including Green Chile Pork Tamales, Bacon Wrapped Pork Rellenos and Veggie Fajitas. To cool down on a hot festival day Chuy’s will also feature a Frozen Watermelon Margarita and a Spicy Cucumber Texas Martini. The popular New Mexican Martini, made with green chile infused tequila, is always a festival favorite.”

Chuy’s guests “can also enter a chance to win free Chuy’s for a year by posting a picture of their favorite Green Chile Festival menu item to Instagram and tagging @chuysrestaurant with #GreenChileFest,” the restaurant says.

If you’re new to the wonder of green chiles, here’s an article from our files to help you get started: Hot and Hotter: 10 Ways to Use Those Green Chiles

Plus, here are some recipes from our files worth exploring:

Cold Avocado and Green Chile Soup

Green Chile Pie

Green Chile Egg Puff

Flourless Chocolate Cake with Raspberries and Hatch Green Chiles

Hatch Green Chiles Stuffed with Chived Cream Cheese

Stacked Green Chile Chicken Enchiladas

Another Chile Relleno

Happy chile eating.

 

 

 

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Cool Off with Something Sweet, Salty and Icy


While the thermometer is displaying far too much red these days, it’s nice to float away on something cool and refreshing. For me, that most often means ice cream.

mcconnell'sI’m not just talking about any ice cream here. I’m writing about McConnell’s Fine Ice Creams from Santa Barbara, California. They’ve been on the scene since 1949, but they are only now available in San Antonio at Central Market.

So, as we are continuing to move forward despite our Blue Bell withdrawals, let’s cool off with what McConnell’s has to offer, which is labeled organic with no stabilizers, no fillers, no additives. It also has a milk fat percentage of 18.5 percent, which means it’s voluptuous on the tongue.

How it feels on the tongue not quite as important, for most of us, as how it tastes, so let’s get down to the flavors: Churros con Leche, Salted Caramel Chip, Double Peanut Butter Chip and Sea Salt Cream & Cookies.

You see the word salt there. It’s front and center, as anyone who has ever made ice cream at home knows to be a key ingredient. There’s something magical about a bright burst of salty flavor mixed in with cream and the likes of chocolate, peanut butter and caramel. (Or with fresh peaches, strawberries or your favorite fruit when you’re whipping up a batch.)

McConnell's1So, know beforehand that the all-important salt will coax a smile with most every bite. Mix that with chocolate and peanut butter together, and you have something joyous on your spoon.

Bits of churros floating in a frozen sea of dulce de leche was certainly the most welcome surprise of the flavors, a combination of comfort and tongue-tingling surprise with its cinnamon and caramel flavors coalescing into a comforting whole.

I have to single out the Sea Salt Cream & Cookies as my favorite, thought all were almost equally fine. There was something about the way the folks at McConnell’s took this most tired of flavors, made all too often elsewhere with substandard ingredients, and suddenly made it fresh again with a boldness that too it to a whole new level. To quote Molly Bloom (or, more accurately, James Joyce), “… yes I said yes I will Yes.”

At $7.50 a pint, McConnell’s Fine Ice Creams are expensive. But one taste should convince you that it’s money well spent.

 

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You Can Order All or Part of Your Thanksgiving Feast


The County Line’s smoked turkey breast is available for your party.

Whether you need help with dessert or the entire meal, you can find plenty of places in town that will help you out this Thanksgiving. Ordering early always helps.

Aldaco’s, 100 Hoefgen Ave., Sunset Station, (210) 222-0561; 20079 Stone Oak Parkway, (210) 494-0561 — Aldaco’s regular tres leches cake is available year-round. The seasonal flavor is Pumpkin Tres Leches, which is available for $39.95 for a 9-inch cake. Orders must be placed in advance and picked up by the Wednesday before Thanksgiving, all day at the Stone Oak location and by 3 p.m. at Sunset Station.

Big Bob’s Burgers, 447 W. Hildebrand, (210) 734-BOBS (2627) — Big Bob’s is smoking 15-pound turkeys this Thanksgiving season. The price is $39.95. Orders should be placed by Nov. 16 with the pickup running through closing time on Nov. 21.

Central Market, 4821 Broadway, (210) 368-8607 — Chef-prepared meals, sides and pies can be ordered for all your holiday needs. Or visit the website.

Chile Beach Jams at Saglimbeni Fine Wines, 638 W. Rhapsody, (210) 349-5149 — Order a handmade pumpkin spice roll from Chile Beach Jams. Place and pick up the orders at Saglimbeni Fine Wines. Call for prices.

CIA Bakery & Cafe, 312 Pearl Parkway, (210) 554-6464 — The CIA Bakery is offering pies this Thanksgiving in addition to its breads and other desserts. Pumpkin pies are $15.50 each and apple and pecan pies are $19.50. Orders must be received by Nov. 17. They can be placed in person at the café or by calling the number listed. Pies can be picked up on Tuesday, Nov. 20, and Wednesday, Nov. 21, during business hours, 7 a.m.-5 p.m.

The County Line, 10101 I-10 W., (210) 641-1998 — Treat yourself to any of a number of specials from the County Line. A boneless turkey breast generously rubbed with coarse black pepper and slow-smoked is sold for $16.19 a pound. The average weight is 4 pounds and feeds 10-12 people. Barbecue lovers can order an Emergency Kit priced at $11.99 a person. It comes with brisket, turkey, sausage, chicken, coleslaw, beans, potato salad, bread, barbecue sauce, plates and flatware, packed family style. No advance warning necessary, but you can call in your order and it will be waiting for you by the time you get to the restaurant.  Sides available in large portions include handmade bread, red skinned garlic mashed potatoes, mac ‘n cheese, salads and green beans. Fresh harvest cobbler (Granny Smith Green Apples, candied cranberries and walnuts) will be sold for $55; it serves 25-30 people. County Line’s Bread Pudding with Jack Daniel’s Bourbon sauce is $6.99 a serving; it’s enough for two people.

Pumpkin pie with a gluten-free crust can be ordered from the CIA Bakery.

Crumpets, 3920 Harry Wurzbach, (210) 821-5454 — You can order whole turkeys and hams to go with all the trimmings but without all the work. Desserts to go are also available.

Earl Abel’s, 1201 Austin Hwy., (210) 822-7333  — Orders for takeout, from turkey or ham dinners to pies, cakes and sides, should be made by Nov. 19. All pre-orders must be paid when the order is called in. Specials include a 23-pound oven-roasted turkey or a 6- to 8-pound honey-glazed ham for $160 and $145, respectively. The turkey package serves approximately 20 to 25. The family package includes 4 quarts of cornbread dressing, 1 quart of giblet gravy, 1 quart of cranberry relish, 25 yeast dinner rolls, and a free pumpkin pie and apple pie. A ½ turkey family package is priced at $100; a whole turkey  for $100; and a ½ turkey for $65. Sides such as green beans, candied yams, mashed potatoes, creamed corn, glazed carrots and many others can be purchased for $9.50 a quart; and our dinner rolls can be purchased for 35 cents each, minimum order of ½ dozen.

New Braunfels Smokehouse, 1090 N. Business I-35, New Braunfels, (830) 625-2416 — You can order everything from smoked turkeys to sides. Also check out the website.

Paloma Blanca, 5800 Broadway, (210) 822-6151 — Pumpkin tamales are available in your choice of pineapple or raisin for $10 a dozen. Tres leches cake lovers can get Paloma Blanca’s version, which is infused with pumpkin, topped with pecans, and covered in creamy milk (a whole cake costs $34.95). Thanksgiving orders require a 48-hour notice and need to be placed by phone or online (www.palomablanca.net) by Nov. 20, as the restaurant will be closed on Thanksgiving day.

Pappy G’s, 1210 Pat Booker Road, (210) 659-7799 — Get holiday pies (sweet potato, buttermilk, pecan or cream cheese) and large orders of sides, including cornbread dressing. Orders should be picked up by 6 p.m. Nov. 21.

Ordering side dishes, such as cranberries, can take some of the work load off.

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, (830) 438-2747 — Mike’s is taking orders for savory cheesecakes to be used as party appetizers or however you want to serve them. They come in three flavors: crawfish, portobello mushroom and green chili. Prices are $75 for an 8-inch cheesecake or $90 for an 11-inch.

Two Step Restaurant & Cantina, 9840 W. Loop 1604 N., (210) 688-2686 — Beginning on Monday, Nov. 21st, Two Step Restaurant & Cantina will take orders for apple, pecan, and pumpkin pies for $24.95 each. Pies will be available for pick-up as late as Wednesday, Nov. 21, until 10:00 p.m.

Whole Foods, 255 E. Basse Road, (210) 826-4676; 18403 Blanco Road, (210) 408-3110 — Pies, turkeys, side dishes, breads — all are available for special order.

Zedric’s: Fresh Gourmet to Go, 9873 I-10 W., (210) 541-0404 — Zedric’s is offering the follow meals to go throughout the holiday season, but they are available by advanced order only: Turkey Dinner for 6-8 with Oven-roasted Turkey Breast with Gravy, Chorizo Cornbread Dressing, Herb Mashed Potatoes, Green Beans Amandine and Orange Zest Cranberry Sauce, $139.99; Rack of Lamb Dinner for 6-8 with Oven-roasted Rack of Lamb with Au Jus, Chorizo Cornbread Dressing, Herb Mashed Potatoes, Green Beans Amandine and Orange Zest Cranberry Sauce, $209.99; and Mom’s Apple Crunch Pie, $15.99. Place your Thanksgiving order by Nov. 19 with pickup from 7 a.m.-8 p.m. on Nov. 21.

 

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Beer and Food Pairings Popping Up Around the City


ED’S NOTE:The date of the Sustenio dinner has been changed to Oct. 18.

Oktoberfest is in the air. So naturally there are several events happening in the coming weeks that offer savory reminders of how wonderful food and beer pairings can be.

Brewniverse at Central Market

Central Market, 4821 Broadway, is focusing on beer every day through Sept. 25, offering tastings in the wine and beer department as well as classes adding the food element to beer appreciation.

One class, set for 6:30 p.m. Sept. 21, will focus on craft-brewed beers paired with American artisanal cheeses. “You’ll be amazed by the delicious results,” the class description promises. The cost is $45. Call (210) 368-8617.

Beer and Bacon Pairing Dinner at Whole Foods

The culinary team at Whole Foods Market at the Alamo Quarry, 255 E. Basse Road, is planning a five-course dinner pairing beer and bacon. It’s set for 7 p.m. Oct. 3.

Specialty beers from around the world will be paired with the pork favorite. The cost is $30 a person. Prepaid reservations required. Call (210) 826-4676.

Pork and  Jester King Beer at Sustenio

Sustenio at the Eilan Hotel, 17101 La Cantera Parkway, is pairing South Texas Heritage Pork and Jester King beers in a three-course dinner, from snout to tail, that’s set for 6:30 p.m. Oct. 18.

The pig for this dinner will have been fed a special avocado diet for two weeks prior to the dinner, according to South Texas Heritage Pork, a highly sought-after pork purveyor in the region.

Jester King Craft Brewery is an authentic farmhouse brewery committed to making artisan ales. “Like the small, farmhouse breweries that inspired us, we seek to embrace nature and local terroir in our brewing, giving our beers a true sense of place,” says the brewery, which is located south of Austin. “We draw water from our well at the brewery to make our beer and at times call upon naturally occurring yeast from the Texas Hill Country to shape our unique flavors. We use as many organic ingredients as possible with the majority of our beer being USDA Certified Organic. We do not rush beer to market, but instead allow it to mature naturally – often in oak barrels – prior to re-fermentation in the bottle, cask, or keg.”

The dinner begins with a meet and greet featuring folks from South Texas Heritage Pork and Jester King.

The cost is $75 a person. Call (210) 598-2950 for reservations.

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Central Market: ‘Fête du France’ Tasting Tour is Tuesday


Spend a spring evening tasting your way through France’s very best.  As Central Market celebrates the “nation of foodies,” San Antonio’s Broadway Central Market will transform into a tasting tour.  Fête du France: A French Marché is from 4-8 p.m. Tuesday (May 15).

Your $20 donation at the door benefits Les Dames d’Escoffier, an international service organization made of of women in a wide range of culinary professions. Money collected goes into scholarship funds for young woman seeking education in culinary careers. In return, you’ll receive:

• A passport to Fête du France

• A commemorative wine glass

• A keepsake tote to begin your journey

Pick up a loaf of French bread while you attend Fete de France at Central Market.

In every department, sample delicious French finds like quiche, cassoulet, wines, Champagne, 18-month aged Comte, Trois Petit Cochon paté and ham, and Brioche Vendéene. Or, create your own crepe in the CM Cooking School

There will be traditional French music, artists to capture your  likeness and street performers who will entertain you along the way.

Plus, take home a bounty of treats such as Mere de Poulard cookies, Michele Cluizel chocolates, Fallot Mustard, traditional French breads and other savory souvenirs in your complimentary tote.

All proceeds benefit the San Antonio chapter of Les Dames d’Escoffier.

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Order Some Delicious Treats for the Holidays


A display of Italian pannetonne at Gaucho Gourmet.

If you need help putting together your holiday meal or just a get-together with friends, plenty of area vendors are happy to help:

Central Market, 4821 Broadway, 210-368-8600 — Whether you’re in need of a gift basket, dessert, dinner for two, or a feast for the whole family, Central Market has options. Check the website, www.centralmarket.com, for details and placing an order.

Cooper’s Meat Market, 6002 Broadway, 210-820-3838 — Cooper’s can get you party trays, casseroles or the beef tenderloin you want for the centerpiece of the Christmas dinner. A full list of what you can order can be found on the website, www.coopersmeatmarket.com or you can place your order over the phone.

Gaucho Gourmet, 953 Isom Road, gauchogourmet.com — Order Albertengo Chocolate Pannettone from Italy or various nougats from Italy or Spain, just for the holidays. Cheeses, charcuterie and salami, duck and truffles are all available. Gift baskets in multiple themes, including paella from the pan to the ingredients are available. Or stock up on such items as Villa Reale Pistachio Sweet Cream from Italy, Edmond Fallel Tarragon Dion Mustard from France, Bon Appetit Portuguese Sardines and TartufLanghe White Truffle Salt from Italy, all described on the site. A variety of yerba mates from Argentina and the accessories needed to enjoy this drink are all available from this San Antonio site. Local orders of $50 or more include free delivery.

Italian sausages at Gaucho Gourmet.

New Braunfels Smokehouse, www.nbsmokehouse.com — Place your orders by Dec. 21 for two-day shipping or Dec. 22 for overnight shipping on everything the smokehouse produces, from Golden Smoked Chickens and a Peppered Smoked Turkey to sausages and Peppered Pork Jerky.

Tejas Steakhouse, 401 Obst Road, Bulverde, 830-980-2205 — Need pies for the holidays? Chef Julie Gutierrez makes from-scratch pies in a variety of flavors: apple, pecan, pumpkin or special requests, all for $20 apiece. Pumpkin cheesecakes cost $35. Orders can be called in or emailed to info@tejassteakhouse.com.

 

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¡Viva la Vegetable! The Cooking Show at Jump-Start is July 2


It’s a celebration of veggies on The Cooking Show, with Karimi y Comrades here on July 2. And, the audience gets to eat, too!

Described as “a globally flavored recipe that packs some punch lines,” The Cooking Show will be happening at  The Sterling Houston Theater at Jump-Start in the Blue Star Arts Complex, at the corner of South Alamo and Probandt streets.

You’ll get recipes as you enjoy special guest Jesse Borrego. The Cooking Show is hosted by nationally known Iranian-Guatemalan cook, Mero Cocinero Karimi.

In addition to this live and interactive entertainment, the whole audience gets to come to the table. The meal is sponsored by Whole Foods, Central Market and Green Vegetarian Cuisine.

Jump-Start also is hosting a First Friday Preview Test Kitchen, brought to you by the Diabetes of Democracy Project, July 1 beginning at 8 p.m.  Donations are encouraged.

The show begins at 8 p.m. Tickets are $50 and $25. To purchase tickets for The Cooking Show, call 210- 227-5867 or visit Jump Start for more information.

 

 

 

 

 

 


 

 

 

 

 

 

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Upcoming Events


March 17

Hand-on Teens Spring Break Camp: Sushi 101

11 a.m.-1:30 p.m., Central Market, 4821 Broadway, 210-368-8617 —  The Cooking School staff will help teens learn to roll their own sushi. On the menu: Miso Soup; California Rolls; Shrimp Nigiri; Tempura Shrimp Rolls; and Dessert Sushi. No raw fish will be served. Cost: $40.

March 19

Cooking Class at Sandy Oaks Olive Orchard

There’s an olive in my soup! Check out this cooking class at Sandy Oak Olive Orchard near Elmendorf. Class begins at 11 a.m. Sandy Oaks chef Cathy Tarasovic will inspire your inner soup-making creativity— plus come out to see the newly remodeled kitchen and teaching area at Sandy Oaks.  $45 per person. For more information on Sandy Oaks and to register for classes, click here.

March 20

The Spicy Indian

4-6:30 p.m., Central Market, 4821 Broadway, 210-368-8617 — Raghavan Iyer, award-winning culinary instructor and cookbook author, will lead a class in Indian spices. Savor the bounty of vibrant flavors, sensuous sauces and unusual combinations in this interactive class that includes such dishes as: Potato-Pea Cakes with a Tomato-Jaggery Sauce; Sprouted Bean Salad with Potato Croutons; Fresh Spinach-Red Lentil Soup with Chiles; Poached Catfish in Caramelized Onion Sauce; Plump Garbanzo Beans with Mango Powder, Black Salt and Pomegranate Seeds; Basmati Rice with Yogurt & Fresh Curry Leaves; and Red Bananas with Cardamom over House-made Vanilla Ice Cream. Cost: $65.

March 22

Miami Spice

6:30-9 p.m., Central Market, 4821 Broadway, 210-368-8617 —The Cooking School staff will add some spice to your cooking as you learn to blend the flavors of Florida and the Caribbean with dishes that will please your palate and expand your repertoire: Hearts of Palm and Orange Salad; Grilled Tuna with Mango-Ginger Mojo; Caribbean Rice and Black Beans; Spicy Cuban Guava-glazed Ribs; Yuca Fritters with Pickled Onions; and Key Lime Cheesecake. Cost: $45.

March 23

Learn @ Lunch: Spicy Italian

Noon, Central Market, 4821 Broadway, 210-368-8617 — Mary Martini,  Cooking School manager, will help you spice up your Italian repertoire with these easy-to-prepare and delicious-to-eat recipes in our one-hour, lunchtime class: Spiced Italian Salad with Spinach, Artichokes and Pepperoncini; Italian Sausage Bread; Pasta with Sundried Tomato Arrabbiata Sauce and Meatballs; and Italian Spiced Plum Crisp. Cost: $25.

March 24

Chiles! Chiles! Chiles!

6:30-9 p.m., Central Market, 4821 Broadway, 210-368-8617 — The Cooking School staff will utilize a variety of chiles and show you how to spice up any meal. Menu includes: Emily’s Favorite Shrimp Salsa; Rajas (Poblano Strips in a Cream Sauce); Spiced Rubbed Pork Tenderloin with an Ancho Bourbon Sauce; Chipotle Sweet Potato Gratin; Spiced Spinach; and Cajeta Crêpes with Spiced Nuts. Cost: $45.

March 25

Traditional Italian Spices

6:30-9 p.m., Central Market, 4821 Broadway, 210-368-8617 — Gina Stipo, cookbook author, culinary instructor and culinary tour leader, will lead a class that uses fresh herbs grown in the Tuscan countryside as well as those that coursed through the area during the spice trade hundreds of years ago. Stipo’s menu includes Risotto Milanese con Zafferano e Piselli (Saffron & Pea Risotto); Crespelle con Asparagi e Besciamella (Nutmeg and Black Pepper Infused Asparagus Crêpes with Besciamel Sauce); Tagliatelle con Anatra Medievo (Tagliatelle Pasta with Medieval Duck Ragu that includes Cloves, Cinnamon & Black Pepper); and Pere in Vino Rosso con Cannella Mascarpone (Pears Poached in Spice-infused Red Wine with Cinnamon Mascarpone Cheese). Cost: $65.

A Taste of New Orleans

7 p.m., the County Line, 10101 I-10 W., 210-641-1998 — Chef Garrett Stephens resumes his monthly Pitmaster Cooking Class at the County Line with a four-course dinner offering “A Taste of New Orleans.” After a reception featuring Hurricanes, he’ll lead a class in making the following menu: Grilled Oysters Rockefeller with Crispy Pancetta and Gruyère, Creole-grilled Mirliton Ratatouille, Nawlins’ Style BBQ Shrimp, and Bananas Foster with County Line Vanilla Bean Ice Cream. The class comes with a souvenir recipe book. Cost: $50, plus tax and tip.

March 26

One Dish Meals

9:30 a.m.-2:30 p.m. Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — What could be more simple and convenient than preparing a one dish meal? Whether it’s a fresh, crispy salad on a hot summer day or a hearty baked casserole served in the middle of winter, one dish meals fit the bill. In this hands-on class, you will discover easy-to-master cooking techniques and flavorful recipes for an exciting assortment of delicious, everyday selections. From slow-cooked braises to simple pasta dishes that can be assembled in minutes, you’re sure to enjoy the globally inspired cuisine featured in this class.  As a participant in this class, you will receive a CIA logo apron and a copy of the CIA’s “One Dish Meals” to take home. Cost: $250.

Olives Olé International Olive Festival

Paella at Olives Ole, by Leslie Horne, producer of Aurelia's Chorizo. Photograph by Tracey Mauer

10 a.m.-4 p.m. San Antonio Botanical Gardens, 555 Funston Place — Les Dames d’Escoffier celebrates the olive in this day-long event at the beautiful Botanical Gardens. Health and wellness seminars, international olive oil tasting, cooking demonstrations, gourmet concessions and the region’s largest olive bar will be offered. Check out the popular food booths, such as the made-on-site paella and the grilled veggie sandwiches. Purchase your own olive trees and talk to olive tree growers to find out the best variety of olive tree for your area. Cost: $15.

March 29

A Big Night

6:30-9 p.m., Central Market, 4821 Broadway, 210-368-8617 — Mary Martini, Cooking School manager, will lead a class themed after the foodie favorite, “Big Night.” You will learn to prepare the famous timpano that was arguably the star attraction in the 1996 film as well as other memorable recipes. Menu includes: Mixed Green Salad with a “Big Night” Frittata; Seafood Risotto; the Famous Timpano filled with Meatballs, Pasta and Rich Ragù Sauce; and Chocolate Grappa Cake. Cost: $50.

March 30

Wine Tasting with Riedel

6:30-9 p.m., Central Market, 4821 Broadway, 210-368-8617 — Buzz Whalen of Riedel Crystal of America, Inc., will lead a tasting in which you’ll compare four wines in your own set of Riedel Vinum Wine Glasses (which you will take home—$116 retail value) to the wines in a standard glass. Discover for yourself how the proper container enhances both the taste and aroma of each selection. Four distinguished American wines will be sampled: Sauvignon Blanc; Chardonnay; Pinot Noir and Cabernet Sauvignon. Food will be paired with each wine. Cost: $80. No discounts or coupons will be accepted for this class.

April 2

Gourmet Meals in Minutes

9:30 a.m. – 2:30 p.m., Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — With today’s hectic pace, there doesn’t seem to be enough time to prepare creative and flavorful meals. But it is possible. Inspired by the CIA “Gourmet Meals in Minutes” cookbook, this course focuses on culinary foundation techniques that will help enhance your kitchen knowledge, hone your skills, and increase your speed and efficiency. You’ll learn to prepare a variety of foolproof recipes that save precious minutes at mealtime without sacrificing flavor. Forget takeout—get ready to cook at home! As a participant in this class, you will receive a CIA logo apron and a copy of The Culinary Institute of America’s Gourmet Meals in Minutes to take home. Cost: $250.

April 9

Baking at Home: The Desserts

9:30 a.m. – 2:30 p.m., Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — Impress your family and friends with the delectable desserts featured in Baking at Home. During this class, you’ll learn fundamental techniques and simple recipes for preparing a selection of irresistible favorites. Through chef demonstrations, informative lectures and kitchen production, you’ll discover how easy it can be to create impressive, professional-quality desserts in your own kitchen. Improve your baking skills today and astonish your loved ones tomorrow!  As a student in this class, you will receive a CIA logo apron and a copy of “Baking at Home with The Culinary Institute of America” to take home. Cost: $250.

Sharpen your knife skills on April 30.

April 30

Sharpening Your Knife Skills

Since knives provide the foundation for good food, it’s essential for every cook to understand how to get the most from this indispensable implement. In this class, you’ll learn all about knife selection, maintenance, and usage. You’ll also discuss and practice proper knife care, knife handling and safety, and knife cuts. From creating a dice to producing a chiffonade, you’ll gain the skills you need to take your cooking to the next level. As a participant in this class, you will receive a copy of the CIA textbook “In the Hands of a Chef” along with a CIA logo apron to take home. Cost: $250.

May 2-6

Mediterranean Cuisine Boot Camp

7 a.m.-1:30 p.m. Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — This five-day gastronomic excursion highlights the renowned cuisines of the northern Mediterranean, including Provence, Southern Italy, and Spain, and explores many of the lesser-known but up-and-coming dishes of Greece, Turkey, and North Africa. From pasta and phyllo to tapas and tagines, you’ll study the ingredients and dishes associated with the bountiful Mediterranean table. As a Mediterranean Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. Cost: $1,750.

May 7

The Flavors of Asia

9:30 a.m. – 2:30 p.m., Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — Discover the treasures of the Asian kitchen. The styles, culinary traditions, and flavors that encompass Asian cuisine are as vast as the continent itself. In this one-day exploration of the intricacies of Asian cookery, you’ll explore the cuisines of Vietnam, Thailand, China, Japan, Korea, and India. You’ll discover intriguing new ingredients and techniques unique to the Eastern world, and also learn how to incorporate everyday food items into your Asian-inspired dishes. Then, using the cooking methods, ingredients, and flavor profiles discussed in class, you’ll prepare a variety of authentic Asian dishes. As a participant in this class, you will receive a CIA logo apron and a copy of the CIA “Flavors of Asia” cookbook to take home. Cost: $250.

May 11

Culinaria Begins, with Sip, Savor & Shop

6:30 p.m. Sip, Savor & Shop at The Shops at La Cantera, kicks off Culinaria’s lineup of events.  The Shops at La Cantera will host the annual Sip, Savor & Shop event as you sip your way through an amazing wine tasting, savor the flavors in San Antonio style with an array of restaurants showcasing their culinary talents. Then shop at the wide variety of retail outlets offering special shopping incentives and giveaways. This event will showcase the best of San Antonio’s wine, fashion and food. $35 pre-sale, $50 at the door.  Click here for Culinaria ticket purchasing.

May 12

Culinaria: Winemaker Dinners
7 p.m., various restaurants throughout the city.  San Antonio’s best chefs will be creating exquisite menus that pair up with educated winemakers for intimate dinners around the city. Seize the opportunity to gather and dine with these esteemed guests. There are many delectable options to choose from and we don’t envy the decisions you will have to make! Advanced ticket sales only. Click here for Culinaria ticket purchasing.

May 13

Culinaria: Becker Vineyards Winery Lunch
Noon, Becker Vineyards, Stonewall (off Highway 290 east of Fredericksburg)
Spring is in full swing and the Beckers host a multi-course luncheon at the winery.  San Antonio and Hill Country Stars will create amazing dishes paired with visiting winemakers who will share their winees and histories with guests, one of Culinaria’s sell-outs every year, book your seat fast! $65 pre-sale only. Click here for Culinaria ticket purchasing.

Culinaria: The Black Tie
7 p.m., Westin La Cantera Resort, Palo Duro Room.
During this formal evening chefs and winemakers host an intimate gathering where the best cuisines and wines are paired with careful consideration. A dazzling mix of entertainment and knowledge, the Black Tie is back with a vengeance and ready for your presence. We have to be honest, seating is very limited. Don’t wait on securing your tables or tickets. $250 per person or tables available. Advanced ticket sales only. Click here for Culinaria ticket purchasing.

Culinaria: Best of Mexico
7:30 p.m., Villita Assembly Building downtown.
Welcome to the fastest growing event on the schedule. Passion reigns supreme as rich flavors are infused with colorful culture! Trends are shared and demonstrated celebrating all the treasures of Mexico as chefs from Mexico and San Antonio compare and contrast all that Mexican cuisine has to offer. Spirits, (tequila!) wine, and beer play their part too — remember this haute event as you plan your weekend of celebrating in San Antonio! $50 pre-sale, $75 at the door. Click here for Culinaria ticket purchasing.

May 14

Culinaria 5K Run/Walk
7:30 a.m.; The Shops at La Cantera
Now through May 6-$25, May 7-12-$30, Race Day-$35
This is the first 5K event at the Shops at La Cantera and promises to be a hit with the running community. The smooth and fast 3.1-mile loop course will take runners past all the major shops right down the main streetscape. Runners will start in the parking lot and head south on the road that bisects the old and new sections, finishing the race along the scenic perimeter road and entering back where they started. Post race refreshments include great wine, beer and food offerings shared with good friends. All registrants will receive a cotton Culinaria t-shirt and wine glass.  Register online now. Click here for Culinaria ticket purchasing.

Culinaria: Wine/Food Seminars
(Times Pending: Check closer to the date for further information)
Whether you’re an aficionado or a novice, the wine and food seminars are both educational and your chance for a glimpse into the hot topics of what Culinaria is all about-the food and the wine. Click here for Culinaria ticket purchasing.

Culinaria: The Grand Tasting
7 p.m., The Grotto at the Henry B. Gonzalez Convention Center
It’s the event your friends will be talking about all year — and the one you’ll absolutely regret missing! Chefs dazzle your palate with trend- oriented fare and take new spins on old classics. San Antonio’s famed River Walk sets the stage for a night on the town as well as giving your heart everything it desires. An array of wines and beverages complement the cuisine and round out an event that also features lively entertainment. You will cherish the festival glass you receive that commemorates the evening you just experienced. $75 pre-sale, $100 at the door. Click here for Culinaria ticket purchasing.

May 15

Culinaria: Sunday Brunches
11:30 a.m.; various restaurants. (Check for details closer to the date.)  Start your final day of the festival week off right with one of San Antonio’s amazing brunches. You can be sure that delightful drinks will be part of the menu as well. $60. Click here for Culinaria ticket purchasing.

Culinaria: Burgers, BBQ, Beer & Texas Spirits

Noon – 4 p.m. at the Pearl Brewery. Texans love their burgers, barbecue and beer… and in San Antonio, everyone from our local hangouts to the finest of dining establishments offer their best version of the classic backyard fare. This casual event provides you the chance to sample some of the goodness. Add in craft beer, cocktails or maybe a glass of pinot and you’ve found a perfect Sunday afternoon. $35. Click here for Culinaria ticket purchasing.

May 21

Risotto: Classic Skills and Techniques Demo

10 a.m.-12:30 p.m. Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — In this culinary demonstration, you will explore the principles of risotto cookery. Besides the essential components of the perfect risotto, the class will focus on the use of seasonal and regional ingredients to prepare dishes beyond the classical Risotto Milanese. As part the session, you will taste and explore a variety of risottos and discuss preparation and ingredient options. Added bonus: Your fee for the demonstration will be credited to enrollment in a future class. Cost: $39.95.

June 4

Everyday Grilling

9:30 a.m. – 2:30 p.m., Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — Grilling isn’t just for steaks and burgers—this popular cooking technique can be used to produce a variety of foods with exotic flavors. Focusing on the lessons and recipes from the CIA Grilling cookbook, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouth-watering entrées to luscious desserts, there’s no limit to what you can prepare over the flame. Join us for this introductory class and we’ll satisfy your passion for outdoor grilling and culinary adventure. You will receive a CIA logo apron and a copy of “The Culinary Institute of America’s Grilling” cookbook to take home. Cost: $250.

South American Ceviche Demo

10 a.m.-12:30 p.m., Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — You will watch our chef-instructor prepare a variety of South American ceviche recipes. You’ll not only learn new culinary techniques and sample each of the delicious items prepared, you will also receive a copy of the recipes to take home. Our menu of the day features Columbian fish ceviche, Ecuadorian shrimp ceviche, Peruvian ceviche, and Tiradito. Added bonus: Your fee for the demonstration will be credited to enrollment in a future class. Cost: $39.95.

June 11

The Italian Table

9:30 a.m. – 2:30 p.m., Culinary Institute of America, Pearl Brewery, 312 Pearl Parkway, 210-222-1113 — Satisfy your craving for true Italian cuisine. In this hands-on class, you’ll embark on an exploration of traditional Italian home cooking inspired by The Culinary Institute of America’s new release, “A Tavola!” Emphasizing seasonal foods, handcrafted ingredients, and the flavors and textures of a perfectly cooked meal, these delicious age-old classics—from antipasti to stews, braises, and simple pasta dishes—will help you uncover the secrets of authentic Italian cooking. As a participant in this class, you will receive a CIA logo apron and a copy of “A Tavola!” to take home. Cost: $250.

If you have events to include, please e-mail griffin@savorsa.com or walker@savorsa.com.

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A Merry Christmas from SavorSA


Just as many of the rest of you, we plan a day or two of relaxation, cookie eating, gift opening, food preparation and sharing a festive meal with friends and family. We’ll  rejoin SavorSA readers on Monday.

Red Twizzlers, gummy Lifesavers, gum drops, chocolate cups and more are lavishly applied on this gingerbread house decorated by a teen at The Bridge.

The colorfully decorated gingerbread houses shown on this posting are from a Christmas party held Monday at the Roy Maas center, The Bridge, on West Avenue.  Les Dames d’Escoffier, of which I am a member, have gathered with the teens staying at the center for a Christmas party for the past three years. We help them decorate gingerbread houses (donated by Central Market), dish up and serve  a sit-down steak lunch for them, then join them around the Christmas tree to open presents and sing Christmas carols.

This event always brings home a truth to me — that it really is a greater joy to give than receive.  So we congratulate the teens on their great creativity with gum drops, pretzels, frosting and candy, and wish them an especially Merry Christmas. And, for everyone, may the year to come bring blessings in abundance.

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Order Tamales, Cheesecake, Pecan Pie and More for Your Christmas Meals


Order an entire meal or just some complementary dishes. Options range from a full spread with beef tenderloin to cheesecakes in a variety of flavors.

Give the gift of a Flying Pig cheesecake

Flying Pig Cheesecakes

Flying Pig has expanded its product line and added cookies, as well as some great new cheesecake flavors.

Some of the new cheesecakes from the San Antonio bakery are White Chocolate Truffle, rich, creamy white chocolate with an overlay of orange liqueur; Fireside Dream, bright cranberries, a subtle hint of orange and the elegant smoothness of white chocolate; Dia de los Muertos, Mexican dark chocolate, cinnamon, and smokey chipotle; Heavenly Harvest, with pumpkin, honey, and perfect spices; the Lodge, a flavor to make you think of mulled apple cider and the scent of juniper as you sit on the porch of a mountain lodge.

The new cookies come in some of the cheesecake flavors, but also flavors all their own. Ask for Mango Tango, Fire Island, Dia de los Muertos, The Lodge, Fireside Dream, German Chocolate, Turtlelly Awesome, and Tranquility, as well as Molasses and Peanut Butter flavors.

All cheesecake orders can be made with low-fat cream cheese upon request. Call 210-844-8458 or e-mail flyingpigbaking@yahoo.com for more information and delivery costs.

Mike's in the Village offers plenty of options to meet your holiday needs.

Mike’s offers everything from appetizers to desserts

Need a ready-to-serve appetizer or five? Or maybe two or three different desserts?

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, offers an array of pre-cooked options that can be catered to suit your needs.

For appetizers, consider spinach- and cornbread-stuffed mushrooms, chicken and Gouda phyllo triangles, apricot- and walnut-stuffed double crème brie en croute, crudité and vegetable platters with asparagus and roasted peppers or one of the signature crawfish cheesecakes.

White chocolate bread pudding with cinnamon rum sauce, warm cherry clafouti pudding, warm Bananas Foster over vanilla bean ice cream and  caramelized apple flan are among the dessert choices.

Call 830-438-2747 or click here.

Holiday tamales at Paloma Blanca

Paloma Blanca Mexican Cuisine, 5800 Broadway, is now taking orders for holiday tamales.

They come in four flavors: chicken verde, pork, poblano corn and black bean. Each is $8 per dozen.

Tres Leches cake is also available. It comes in your choice of vanilla, chocolate, piña colada and strawberry.

Call 210-822-6151 or visit www.palomablanca.net.

Cookies, pies and buche de Noël at Marioli

At Marioli, 18730 Tuscany Stone, chef Mariana Oliver has created an expansive holiday dessert repertoire.

The international array of cookies, sweet breads, pies, brownies and puddings is designed to appeal to any taste, no matter the country of origin.

Garibaldi pastries, for example, are a mainstay at the Stone Oak eatery.

“These are traditional sweet breads of Mexico and are often served with café de leche,” she says. “This is something that you find all over Mexico City and the rest of the country.” The shape of the dessert resembles the hat worn by the Italian freedom fighter Giuseppe Garibaldi who was dubbed the “hero of two worlds” in recognition of his military exploits in South America and Europe.

There are also Mariposa cookies, slathered with apricot or raspberry jelly between two shortbread layers that have been drizzled with chocolate as well as brownie triangles encrusted with peppermint crunches.

Also for the season is the buche de Noël, or yule log, served at Christmas in France and Belgium. Miniature pecan pies, flan, cupcakes filled with tres leches and drizzled with sweet cream, and more are available.

Marioli is open 10:30 a.m.-10 p.m. Monday-Wednesday, 10:30 a.m.-11 p.m. Thursday-Satruday and noon-8 p.m. Sunday. Call 210-496-1111 or visit www.marioli2go.com.

More options

  • Aldaco’s Mexican Cuisine, 20079 Stone Oak Parkway, 210-494-0561 — People can place orders for Blanca Aldaco’s tres leches cake, available in various flavors. These cakes serve up to 20 slices.
  • Bill Miller Bar-B-Q, various locations — Click here to order online. A 10- to 12-pound turkey with gravy and dressing costs $38.99, while an 18- to 20-pound turkey with gravy and dressing costs $59.99. Honey-glazed spiral cut ham costs $5.19 a pound. Party packs, pies and extras are also available.
  • Central Market, 4821 Broadway, 210-368-8600 — Place orders by 2 p.m. Nov. 23. Order a traditional Thanksgiving dinner that serves 6-8 for $129.99. The lavender-white hickory smoked turkey dinner for 6-8 costs $139.99. A turkey breast dinner for 4-6 costs $99.99. The glazed white hickory-smoked ham dinner for 6-8 costs $99.99. The herb-roasted rib-eye dinner for 6-8 costs $159.99. The herb-crusted beef tenderloin dinner for 6-8 costs $169.99. The vegetarian hazelnut-fig roast en croûte for 2 costs $39.99. A package of holiday side dishes for 6-8 costs $49.99.
  • The County Line Barbecue, 10101 I-10 W., 210-641-1998 — Boneless, smoked, pepper-rubbed turkey breast is available for $12.99 a pound. The breasts are generally 4 pounds and feed 10-12 people. The emergency kit of barbecue and sides is available for $11.99 a person. Ship barbecue via AirRibs by visiting www.airribs.com or by calling 800-AIR-RIBS (800-247-7427).
  • Ruth’s Chris Steak House, 1170 E. Commerce St., 210 227-8847; and 7720 Jones Maltsberger Road, 210-821-5051 – San Antonians can order the following side dishes, which serve 10-12, throughout the holidays: sweet potato casserole, green beans and roasted garlic, creamed spinach and corn pudding. Desserts for 8-10 people include pecan pie and bread pudding with whiskey sauce. Desserts for 10-12 include a whole cheesecake or a whole Chocolate Sin Cake. Orders must be picked up 24 hours in advance.
  • Whole Foods, 255 E. Basse Road, 210-826-4676 — Order your holiday meal online by clicking here.  The herb-crusted prime rib roast is priced at $42.49-$254.94. A pre-roasted whole organic turkey is $109.99. Other dishes include chipotle-glazed pork loin for $17.99, chocolate pecan pie or pecan pie for $12.99 and brie with fig spread and almonds, $11.99.

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