Tag Archive | "cooking class"

Learn How to Whip Up a Taste of New Orleans

Grilled Oysters Rockefeller

Now that the weather’s warmer, it’s time to return your attention to the grill. In that spirit, the County Line, 10101 I-10 W., resumes its monthly Pitmaster Cooking Class at 7 p.m. March 25.

The March theme is “A Taste of New Orleans” and will feature chef Garrett Stephens presenting a multi-course dinner inspired by the Big Easy.

Guests will be able to dine on full servings of the each of the four courses, while Stephens demonstrates how each of the dishes is prepared. All of the recipes are in a souvenir cookbook with plenty of room for taking notes.

Creole-grilled Mirliton Ratatouille

The evening begins at 7 p.m. with Hurricane cocktails, followed by the class at 7:30 featuring the following menu:

  • Grilled Oysters Rockefeller with Crispy Pancetta and Gruyère
  • Creole-grilled Mirliton Ratatouille
  • Nawlins’ Style BBQ Shrimp
  • Bananas Foster with County Line Vanilla Bean Ice Cream

The cost for the evening is $50 a person plus tax and tip. To make a reservation, call 210-641-1998 or e-mail (The last two classes have sold out a week before the event, so you may want to plan ahead.)

The next class after that will be April 29.

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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.

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Weekend Calendar: Burger Festival and More

“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

515 Villita
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
Bin 555
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
Restaurant Insignia

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

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 with the subject, Bread Class.  The class will also be held July 17.

Children’s Cooking Class
Saturday, July 10, $45
Becker Vineyards
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
Fatty’s Burgers
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.

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.

McNay Art Brunch at Auden’s Kitchen
Sunday, July 11, 11 a.m., $30 adults, $15 children
Auden’s Kitchen
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.

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