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Tag Archive | "Chefs for Chefs"

Chefs for Chefs Rallies for a Great Cause


Mole ice cream from Brindles featured a lively mix of chile, cinnamon and chocolate flavors.

Mole ice cream from Brindles featured a lively mix of chile, cinnamon and chocolate flavors.

San Antonio’s top chefs came together Sunday to help one of their own. The fourth Chefs for Chefs was held at Rosario’s North as a fundraiser for chef Ana Martinez, who was recently injured in an auto accident. Her appearance at the event was a welcome sign that she is on the road to recovery.

Ana Martinez made an appearance at the Chefs for Chefs event in her honor.

Ana Martinez made an appearance at the Chefs for Chefs event in her honor.

The local chapter of Les Dames d’Escoffier also helped one of their members by organizing the event, which offered a host of brunch treats for patrons. Davila’s BBQ in Seguin offered barbacoa with Big Red, the Boiler House served up scrambled eggs with veal brains and bacon, Frederick’s paired a fish empanada with toasted covered escargots and mushrooms in a cream sauce, who Chez Vatel Bistro .

Botika’s Geronimo Lopez and Aldaco’s both served up different ceviche dishes, while Biga on the Banks used the freshest heirloom tomatoes of the season with salmon. Mixtli offered a corn-infused treat called a chocoyota with menonita cheese. The Grill at Leon Springs offered pork in savory stock, while Jason Dady’s group dressed up deviled eggs with jumbo lump crab meat.

Those with a sweet tooth had their choice of everything from a doughnut hole flambe from Don Strange to mole ice cream from Brindles.

All of treats were all for a good cause, and the audience ate it up with gusto.

If you would like to contribute to the fund, mail a check to LDEI (Les Dames d’Escoffier International) and mark Ana Martinez’s name on the note line. For the address, click here.

The bar staff from Rosario's North kept patrons happy with bloody Marys and margaritas.

The bar staff from Rosario’s North kept patrons happy with bloody Marys and margaritas.

Luke's John Russ served up some mighty fine shrimp and grits.

Luke’s John Russ served up some mighty fine shrimp and grits.

Espresso Amore Mio kept coffee drinks brewing.

Espresso Amore Mio kept coffee drinks brewing.

Black Gold Eggs featured a cured egg yolk with a sorrel custard and Black Gold garlic caviar.

Black Gold Eggs featured a cured egg yolk with a sorrel custard and Black Gold garlic caviar.

Cured offered an array of charcuterie along with pickled cauliflower and packages of toothpicks.

Cured offered an array of charcuterie along with pickled cauliflower and packages of toothpicks.

Who can resist raspberry and pistachio macarons from Bakery Lorraine?

Who can resist raspberry and pistachio macarons from Bakery Lorraine?

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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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Chefs for Chefs: Serving Up Some TLC


The chefs gather for a group photo.

The chefs gather for a group photo.

When a member of the San Antonio restaurant community is in need, a number of restaurants have shown themselves willing to pitch in to help out.

Jesse Perez serves one of the brunch patrons.

Jesse Perez serves one of the brunch patrons.

That’s the basis of the 2-year-old event, Chefs for Chefs. The first year, the effort was to benefit the young daughter of a chef who has been battling a brain tumor. This year, one of the beneficiaries will be Steve Silbas, the beloved former owner of Casbeers who’s in need of a kidney transplant.

Smoked Trout and Kale Tart

Smoked Trout and Kale Tart

With that in mind, chefs from throughout the city showed up at Biga on the Banks Sunday morning to put on their best for the brunch.

You would never have known that chef John Russ from Lüke hosted hundreds from the San Antonio Cocktail Conference until the wee hours of the morning before showing up to serving a spicy shrimp and grits dish. Or that Jason Dady had just opened his new restaurant, Umai Mi, a day before arriving to serve his Asian-spiced deviled eggs, a taste of the new menu.

Steve Silbas

Steve Silbas

Jesse Perez from Arcade Midtown Kitchen offered chicken tinga, while Steve McHugh’s Cured showcased their house-cured meats. Damien Watel of Chez Vatel Bistro presented a veal roulade with mashed potatoes. Mark Bliss served a bright orange trout roe with blini that matched the color of the bacon-topped soup that Lisa Watel of Bite served at the neighboring table. Ceviche from Aldaco’s, smoked trout with kale from John Brand of Omni La Mansion del Rio and a lettuce wrap with mahi-mahi from Zedric’s: Fresh Gourmet to Go were among the other treats. Ron Smith of FreshPoint served up some fine Brazos Valley Cheese, while Casbeers was on hand, too, with their famous enchiladas.

Colorful desserts

Colorful desserts

Jeff Wayne White of Boiler House and Diana Barrios Treviño of Los Barrios, La Hacienda de Los Barrios and Viola’s Ventanas had tables as well as Bruce Auden’s team from the host restaurant, Biga. Daniela Borquez of D’Sweets Creations provided the mouthwatering array of desserts. Others pitching in included Lisa Filip, Mercedes Zachary and Fabien Jacob.

For those who remember the story last year of the young girl who was behind the first event, the team at Biga released the following update: “Emma, the daughter of Biga on the Banks’ Executive Sous Chef Daniel, was diagnosed with an aggressive brain tumor and went through radiation. Today, she has made great progress and continues to work on strengthening her immune system while getting better one day at a time. Team Emma inspired this amazing event last year and we hope that we will be able to help many more families in our culinary community for years to come.”

Mark Bliss of Bliss greets a guest.

Mark Bliss of Bliss greets a guest.

Damien and Lisa Watel talk with a patron.

Damien and Lisa Watel talk with a patron.

Jeff Wayne White of Boiler House. Behind him are Lisa Filip and Mercedes Zachary.

Jeff Wayne White of Boiler House. Behind him are Lisa Filip and Mercedes Zachary.

 

 

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A Second Chefs for Chefs Brunch Will Be Held on Jan. 19


The men and women who work in the city’s dining establishments put in a lot of effort in what they do, including many hours in the kitchens, often at a sacrifice of time they could be spending with their own families.

A scene from the first Chefs for Chefs at Biga on the Banks.

A scene from the first Chefs for Chefs at Biga on the Banks.

Last year, San Antonio stepped up to the plate to help one of those families who needed a little support back from the community. And the time has come to do it again. A second Chefs for Chefs Brunch is being planned to help others in need.

The benefit brunch with pleny of food stations will once again take place at Biga on the Banks, 203 S. St. Mary’s St. The event will be from 11 a.m. to 2 p.m. Jan. 19.

The lineup of participating chefs will be announced soon, but tickets are on sale now at $125 apiece. Only 300 are available. Last year, they went fast.

Tickets are for sale through Culinaria. Click here for more information.

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It’s Emma’s Day at Biga on the Banks


Chefs for Chefs, on behalf of Emma Dirmeyer, attracts about 340 people.

Eight-year-old Emma Dirmeyer has hundreds of friends she didn’t know she had.

Emma Dirmeyer

She met quite a few of them Sunday at Biga on the Banks, which staged a huge party in her honor.

Emma is the daughter of Biga’s sous chef, Daniel Dirmeyer, and she has a brain tumor that is forcing her to undergo radiation five days a week.

Steven McHugh’s roe-topped eggs.

To help her family with the cost of the medical bills, a number of her father’s associates in the city’s’ culinary community joined together for a fundraiser that featured fine food, wines and cocktails, and an overwhelming sense of generosity.

Chefs for Chefs drew about 340 people to the event. They went from food station to food station in order to sample the likes of Damien and Lisa Watel’s Venison Bourguignon or Diana Barrios Treviño’s mini churrasco steaks in chimichurri sauce. Gabriel Ibarra from Cappy’s offered ropa vieja sandwiches, while Chad Carey of the Monterey plated pulled pork on grits.

A few chefs who worked their way through Biga owner Bruce Auden’s kitchens through the years were on hand, including Mark Bliss of Bliss, who was serving up Nancy Fitch’s French toast with duck sausage and berries, and Zach Lutton of Zedric’s Healthy Gourmet to Go! with his seafood tamales, which he promised were lard-free despite their rich flavor.

Mark Bliss enjoys a glass of sparkling wine.

Of course, with so many chefs in one restaurant, some shop talk was inevitable. Jesse Perez offered Aurelia’s Chorizo hash while telling inquiring patrons that his Arcade Midtown Kitchen should be open by the second week of February.  Andrew Weissman served up a Thai Laab Salad and mentioned that Minnie’s Tavern, his new place in the Josephine Street space that once house Liberty Bar, would be open around the same time.

Other participants include Blanca Aldaco, Jason Dady, Luca della Casa, Lisa Filip and Steven McHugh.

A perfect day for the patio.

From the home team of Biga and sister restaurant, Auden’s Kitchen came everything from fried chicken to a series of salads, spreads and charcuterie. Meanwhile, Biga’s pastry chef Lilla Bernal offered a dessert area that had everything from personal creme brulees to cookies left everyone, including Emma, with a smile.

The Monterey’s pork and grits.

Emotions ran high for the entire Dirmeyer family, all of whom were on hand for the event. The same was true for the Biga family, including Perny Shea and Auden, whose voice broke as he thanked everyone for helping to make a different in Emma’s life.

All of the proceeds from the event will go to support Emma. Beyond the chefs and restaurants donating time and food for the event, a great many organizations donated items for a silent auction as well as food, wine and spirits. A few even held their own fundraisers; one was Groomer’s Seafood, which donated 10 percent of its sales Friday to Team Emma. The final amount from the event won’t be known for several days, but donations are still being accepted through Culinaria, which can be reached by clicking here.

Biga chef Bruce Auden (right) talks with former employee Zach Lutton, now owner of Zedric’s Fresh Gourmet to Go!

 

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