Tag Archive | "Chef Stephan Pyles"

Restaurant Notes & Quotes: It’s McHugh on ‘Flay’ Thursday

Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

He came to San Antonio as an accomplished chef after 10 years as chef de cuisine for John Besh. Now, he’s a respected voice in San Antonio’s food scene.

What some don’t know is that McHugh beat cancer, and his first  gastropub, Cured, at the Pearl, is a culinary tribute to his life-affirming experience with illness. The restaurant is already drawing a steady stream of customers enjoying McHugh’s inventive cuisine.

So, will he win the first round on “Beat Bobby Flay”? Tune in Thursday (March 20) at 9 p.m. on the Food Network and watch McHugh compete in the “Beat Bobby Flay” episode that the network is calling “Fighting Irish.” McHugh will go head-to-head to outcook contestant Brian Young from Boston, while Food Network star Giada De Laurentis and “Iron Chef” judge Mo Rocca will beef up the competition for the battle.
By the way, while you might want to stop by Cured and say congrats to McHugh (if he wins) Thursday night,  don’t go there for a watch party — Cured has no television monitors and he’ll be busy with a banquet. (But, of course, he knows the ending of this episode already.)
Menu revamped at Eilan by chef Stephan Pyles

Sustenio, the AAA Four Diamond restaurant at Éilan Hotel and Spa, has launched a brand new, revamped menu inspired by the Tuscan theme of the hotel and its setting at the heart of a European-style new urban village. The hotel is at 17103 La Cantera Parkway.

The modern Mediterranean menu, created by Texas-based, James Beard Award-winning chef Stephan Pyles, is also influenced by Pyles’ passion for the food of countries including Spain, Italy and Greece, as well as Turkey, Lebanon, Syria and Morocco.

“It’s food that I love,” Pyles says. “I’ve always been fascinated by the Mediterranean diet and everything in it.”

Chef Mike Collins takes the helm at Sustenio.

“Mike has worked at some of the finest hotels and destinations in America and brings passion, leadership and a proven history of culinary excellence to Sustenio and the hotel,” said Robert Fagen, general manager of Éilan. Collins most recently oversaw the culinary offerings at a AAA Four Diamond Resort in Maui.

“My goal is to create a dining experience that is fun, creative and most importantly one that pairs excellent food with exceptional service,” said Collins.

Crumpets April Wine Dinner

The wines of Chile will take center stage Friday, April 11, as Crumpets presents its monthly wine dinner.  Dinner begins at 7 p.m. To make your reservations call: 210-821-5600. Cost is $70  per person plus tax and gratuity.


Chilean Ceviche with Cono Sur Bycicleta Sauvignon Blanc

Empanada Tipica de Chile with Ventisquera  Carmenere

Ancho Honey Glazed Salmon with Cono Sur Bycicleta Chardonnay

Marinated Grilled Flank Steak, Chimichurri Sauce with Ventisquera  Cabernet Sauvignon

Leche Quemada Flan with Los Hermanos Moscato
















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Éilan Opens ‘Ripe,’ Sunday — New Farmers Market

When Ripe: A Spirited Market at Éilan opens Sunday, it will become San Antonio’s newest farmers market. Ripe will be open for four “premier” dates this summer, on June 23, July 21 and August 18. Sept. 8 will be the Ripe’s first regular, weekly Sunday market. The market will be open from 10 a.m. to 2 p.m.

Ripe has been envisioned as a vibrant, new gathering spot for food, music, art and culture—and a delicious place to linger on a Sunday afternoon. An ongoing calendar of events will round out the seasonal fun all year long.

Ripe Logo Final MAIN

Located on the Promenade at the The Éilan Hotel & Spa on La Cantera Boulevard the market will offer popular fresh market fare such as sun-ripened tomatoes, artisan cheeses, free-range eggs. A patio surrounding a bubbling fountain will feature an array of vendors; ascend the stairs for more shopping and live music under a gazebo outside of Sustenio. In addition to shopping for fresh farm product, a circular drive at the base of the resort will feature a food truck rodeo, perfect for having a snack or a casual Sunday dinner.

Stephan Pyles

Stephan Pyles

In connection with the new market will be Saturday evening market dinners created by celebrity chef Stephan Pyles and his culinary team at Sustenio. The market dinners will make the most of that week’s bounty, and showcase top Texas farmers and artisans including Marianna Peeler of Peeler Farms in Floresville; Farmhouse Delivery and Easy Tiger Bakeshop (both in Austin) and Paula Lambert of The Mozzarella Company in Dallas.

Eilan is at 17103 La Cantera Parkway.

See schedule below.

Saturday, June 22:   Hall Cabernet Wine Dinner

Sunday, June 23:  10 a.m. – 2 p.m., Peeler Farms Egg Brunch (first Ripe at Éilan)

Saturday, July 20: Crazy Caprese Mozzarella dinner with Paula Lambert of The Mozzarella Company in Dallas

Sunday, July 21:   10 a.m. – 2 p.m., 2nd Ripe @ Éilan

Saturday, August 17:          Market dinner (Featured Farmer TBA) with Stephan Pyles’ corporate chef Kyle Barham

Sunday, August 18:            10 a.m. – 2 p.m., 3rd Ripe @ Éilan

Saturday, September 7:      Farmhouse Delivery Market Dinner with Stephan Pyles

Sunday, September 8:        Weekly Ripe Launches

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