Tag Archive | "Chefs 4 Chefs"

It’s Time for Brunch for a Great Cause.

An extensive brunch by some of San Antonio’s finest chefs and restaurants will be held July 31 to raise funds for one of their own.

Chef Ana Martinez

Chef Ana Martinez

Chef Ana Martinez was recently involved in a very serious car accident. She is facing a long recovery and is unable to work, so the food community in the form of the group Chefs for Chefs, is stepping in to be her support system. Get your tickets now as only 300 will be sold. They’re priced at $100 apiece.

Lisa Wong has donated Rosario’s North, 9715 San Pedro Ave., for the event, which begins at 11:30 a.m.

Your ticket includes:

–Cinco Vodka Bloody Mary Bar,

–Margaritas, mimosas y cerveza

–Espresso Amore Mio brewing cappuccinos, lattes, macchiattos, mochas, espressos and NITRO Coffee on tap.

Chefs who have agreed to participate include:

–Bruce Auden/Daniel – Biga on the Banks

–Jeff Balfour – Southerleigh

–Jeff White –  The Boiler House

–Jenn Stipp – Brindles

–Blanca Aldaco – Aldaco’s

–Diana Barrios Trevino – Los Barrios

–Johnny Hernandez – La Gloria

–Di-Anna Arias – Don Strange Catering

–Rico Torres and Diego Galicia – Mixtli

–Geronimo Lopez – Botika

–Thierry Burkle – The Grill at Leon Springs

–Frederick Costa – Frederick’s

–Damien Vatel – Bistro Vatel

–Steven McHugh – Cured

–Toby Soto – Humo

–Adrian Davila – Davila’s BBQ in Seguin

–Christina Everett – Creations Catering

–Stephen Paprocki – Texas Black Gold Garlic

–John Russ – Luke

–Jason Dady – Tre Trattoria

–Mark Vollmer – Theory Coffee

–Lila Bernal – Pastry Chef

–Rene Guerrero – Empanadas Chifladas

–Jeremy Mandrell and Anne Ng – Bakery Lorraine

To get your tickets on Eventbrite, click here.


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It’s a Lively, Laid-Back Picnic for Chefs 4 Chefs

Waiting for the event to start: Culinaria CEO Suzanne Taranto Etheredge (from left), Daniel Durmeier and Bruce Auden of Biga on the Banks and Jason Dady of Two Bros. BBQ Market and other restaurants.

Waiting for the event to start: Culinaria CEO Suzanne Taranto Etheredge (from left), Daniel Durmeier and Bruce Auden of Biga on the Banks and Jason Dady of Two Bros. BBQ Market and other restaurants.

Chefs 4 Chefs, the local organization of chefs helping other chefs in a time of need, staged a pop-up picnic Monday night in the sprawling patio area at Two Bros. BBQ Market.

Jesse Perez and his staff from Arcade Midtown Kitchen get chicken ready for the smoker.

Jesse Perez and his staff from Arcade Midtown Kitchen get chicken ready for the smoker.

Though the throngs filled out three stretches of picnic tables stocked with plastic ware, disposable plates and paper boats, the menu was not like most picnics you’ve probably been to in the past.

Texas Shrimp with Chile-Lime Rice Noodles.

Texas Shrimp with Chile-Lime Rice Noodles.

Instead of cold fried chicken, Jesse Perez of Arcade Midtown Kitchen offered Marinated Smoked Chicken. The watermelon was there, but Mark Bliss’ team from Bliss featured it in a salad with crab meat and a crackling sprinkle of salt. Robbie Nowlin from Las Canarias offered deviled eggs with touch of curry and a piece of crispy fish skin on top.

Curried Deviled Eggs with Crispy Skin

Curried Deviled Eggs with Crispy Skin

Stefan Bowers of Feast spiced up corn on the cob with green onion-chile butter, while Jorge Hernandez of Qui in Austin offered a Spanish potato salad complete with fish roe on top. Steve McHugh offered some of his  Cured charcuterie while Mark Weaver of Tre Trattoria was in charge of an artisanal cheese plate.

Crawfish Boil

Crawfish Boil

Bruce Auden of Biga on the Banks offered a summer rice noodle bowl spike with chile and lime before being tossed with Texas shrimp, cilantro and peanuts. The evening’s host, Jason Dady, offered a crawfish boil with sausage, mushrooms and potatoes. Emilio Soliz of Two Bros. closed out the savory dishes with cherry-glazed baby back ribs and mustard-smoked pork butt.

For those with a sweet tooth, John Russ of Luke offered Ms. Cora’s Strawberries with rum-soaked pound cake and whipped cream, while Johnny Hernandez sent along Fruteria fruit cups, which many of the attendees were planning on having Tuesday morning for breakfast.

The money raised from the event will go to help a local chef who is dealing with cancer and, as a result, unexpected medical bills. Culinaria helped organize the event, which featured Branchline beers and numerous wine selections.

Happy, hungry patrons.

Happy, hungry patrons.

The Chefs 4 Chefs

The Chefs 4 Chefs


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Restaurant Notes & Quotes: Culinaria Pop-Up, Chefs Collaborative & More

Wine dinners at Fredericks, Broadway with Cuvaison wines

Chefs and Cellars wine glass

The wines of Cuvaison Winery will be presented with a five-course dinner at Frederick’s on Broadway Monday, April 28 through Wednesday, April 30. The meals start at 7:30 p.m. and cost $95 per person, plus tax and tip.

Chef de cuisine Javier Landaverde’s dinner pairs Cuvaison Chardonnays, a Pinot Noir, Cabernet Sauvignon and a late harvest Sauvignon bland with these courses: Lobster with Lobster Sauce and Mushrooms; Fresh Halibut with Leeks, Potatoes and Truffle Oil, Grilled Quail with Spring Garden Salad, Veal Loin with Porcini Mushroom Sauce and dessert, a Chocolate Raspberry Bon Bon.
Frederick’s is at 7701 Broadway St. Make reservations at 210-828-9050.
Pop-up In the Park — Culinaria features local top restaurant chefs
Some of San Antonio’s most popular chefs team up for a special pop-up event on the patio at Two Bros BBQ Market on on April 28. (This has been changed from the previous location, which was Brackenridge Park.) Two Bros BBQ Market is at 12656 West Ave.
This Chefs 4 Chefs event will run from 7-9 p.m. with drinks, live music and a silent auction, too.  Participating Chefs Include: Jason Dady – Umai Mi, Tre Trattoria, Two Bros. BBQ; Jesse Perez – Arcade Midtown Kitchen; Stefan Bowers – Feast; Robbie Nowlin – Las Canarias; Mark Bliss – Bliss;  Bruce Auden – Biga on the Banks;  Johnny Hernandez – La Gloria, The Fruteria;  Steve McHugh – Cured; Jorge Hernandez – Qui.
To order tickets, which are $50 with a $3.74 fee, connect to this link.

Robert Johnson, bluesman

Robert Johnson, bluesman

Cured celebrates blues great, Robert Johnson at Brews & Blues (Beer) Dinner

On Thursday, May 8, Cured will honor blues legend Robert Johnson on the evening of his birthday with a Brews & Blues Dinner, a multi-course beer-paired dinner with Brooklyn Brewery for $75 per person.

Chef Steven McHugh could not resist as a self-admitted “blues nut.” In fact, before his Culinary Institute of America days, Steve earned a jazz saxophone scholarship that sent him to college.

While Johnson hailed from Mississippi, it was here in San Antonio at the Gunter Hotel where he recorded his very first landmark album in 1936. Johnson’s influential legacy lives on as Eric Clapton has called him “the most important blues singer that ever lived.” He ranked fifth in Rolling Stone magazine’s list of the 100 Greatest Guitarists of All Time, and was inducted into the Rock and Roll Hall of Fame in 1986.

Cured is at the Pearl, 306 Pearl Parkway. Call for reservations at 210- 314-3929.

Collaborative dinner at The Granary with Scott Anderson, acclaimed chef

The Granary’s chef/owner Tim Rattray announces a rare collaborative dinner with Scott Anderson, chef and co-owner of New Jersey’s critically acclaimed Elements Restaurant on Monday, May 19.

Scott Anderson chefAnderson, a two-time James Beard Foundation nominee for Best Chef Mid-Atlantic, has garnered much attention for his innovative and provocative work with ingredients, constantly keeping each dining experience fresh and exciting.

Visiting San Antonio for the first time, Anderson will partner with Rattray to present a new spring menu to guests in this seven-course dinner.

The dinner is $90 per person with available beer and wine pairing options. Seatings are at 6:15 and 9 p.m. Reservations can be made on the Open Table widget on the Granary’s home page here.

Restaurant Trends: Healthier food options and emphasis on wellness

O.O.Veggie Pita by Tracey MauererThe National Restaurant Association’s What’s Hot Chef Survey of 2014 emphasizes a trend in restaurants toward healthier food options. In fact, this trend is their No. 7 out the top 20 trends.

The average American now places more emphasis on healthy food decisions than ever before. According to the Futures Company, 73 percent of Americans (16 and older) say they are more interested in healthy eating practices than they were a few years ago.
This convergence of other key factors in making for succcessful restaurant experiences include sustainability, atmosphere, authenticity, flavor, texture and taste. — By corporate chef Cristi Shipley via
The great lime shortage…
Lime prices are on the rise.

Lime prices are on the rise.

Bartenders are finding creative ways to replicate the flavor and acidity of limes as the fruit’s price skyrockets due to a shortage stemming from a bacterial disease. According to the Culinary Institute of America’s Smart Briefs, Toby Cecchini, owner of Long Island bar in Brooklyn, has cut a house gimlet with lime cordial from the menu in favor of a lemon cordial while Stephanie Griber of Shoo-fly Diner in Baltimore relies on hard cider, vinegars and kombucha to give cocktails a boost of flavor and acidity.

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Beneficiary of Chefs 4 Chefs Fundraiser Dies

Emma Dirmeyer

Emma Dirmeyer

In January 2013, the Chefs 4 Chefs fundraiser was born out of the desire on the part of local chefs to help Emma Dirmeyer, daughter of Biga on the Banks sous chef Daniel Dirmeyer. The young girl had been diagnosed with a brain tumor and was going through a strenuous series of radiation treatments.

More than a year later, Emma, 9, lost her battle on Wednesday. It was one day after the other beneficiary of this year’s Chefs 4 Chefs, Steve Silbas died.

“Two of our beneficiaries from Chefs 4 Chefs have passed away,” Suzanne Taranto Etheredge, president and CEO of Culinaria, posted Wednesday on Facebook. “Steve lost his battle yesterday morning and Sweet Emma passed away this morning. We are devastated by the news and wanted to let you all know, as I know how incredibly grateful they all are for the support from their Culinary family.

“We’ve learned through this process, how incredibly broad all of our chefs, volunteers and staff’s shoulders are. We thank you for helping with that weight and hope you’ll take a moment to think of their loved ones today.

“We are so very sad today, but thankful we could be a part of their journey, if even for a little while.”

A small, private service is being planned, according to another post on Facebook. It “will be followed by a Celebration Party! All will be welcomed to the party! We will post more details in the coming days,” the post reads.

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Steve Silbas, Former Owner of Casbeers, Dies

Steve Silbas has gone to join his Barbara.

Steve Silbas

Steve Silbas

Silbas, the former owner of Casbeers and a leading proponent of showcasing live music in San Antonio, died Tuesday.

Silbas had been in the news recently as one of the beneficiaries of this year’s Chefs 4 Chefs, a fundraising event to help those from the city’s restaurant community in need. Big Bob’s Hamburgers hosted another fundraiser on his behalf, featuring many of the area musicians who got a start playing at Casbeers, which was also known for its irresistible enchiladas.

At the time of the two events, Silbas had been in need of a kidney transplant. He suffered other physical problems since then, which resulted in his being hospitalized more than a week ago.

Silbas’ wife, Barbara Wolfe, who ran both Casbeers and Casbeers at the Church with him, died last December.

Social media featured an outpouring of grief and remembrances of the couple.

“Losing brother Steve Silbas is another gut punch on top of the loss of his wife/partner Barbara Wolfe,” local music writer and musician Jim Beal posted on Facebook. “As a team, Steve and Barb were among the very best friends musicians and music fans could ever have. And, they were among the most generous and giving persons inside and outside the music/restaurant whirl. Words, even carefully considered words, just are not enough to convey the love and respect me and mine have for Steve and Barb.”


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