Tag Archive | "cooking classes"

Cooking Classes Get Two Area Barbecue Joints All Fired Up

Texas Pride Barbecue is bringing back the Friday Fish Fry starting March 2.

Texas Pride Barbecue, 2980 E. Loop 1604, Adkins, will start its regular fish fries back up on March 2.

The weekly event includes fried pollock or shrimp with hush puppies, fries and more (or you can order barbecue inside and bring it around back). Live music, room for dancing and bucket of longnecks all help make the evening pass in a most agreeable manner.

There’s no cover charge, just plenty of fun.

The restaurant is also going to start up cooking classes in mid-April.

For more information, call (210) 649-3730 or click here.

Meanwhile, Garrett Stephens will resume his popular Pitmaster Cooking Class on March 30 at the County Line, 10101 I-10 W.

Garrett Stephens

Class participants will receive a full serving of each of the three courses as Stephens demonstrates how to prepare each dish and takes questions from the guests as he cooks. Everyone receives a recipe book, with space to take notes.

A cocktail reception featuring frozen mojitos made with Steve’s Frozen Chillers and Cruzan Light Rum, both of which are sponsors, begins at 7 p.m.; the class/dinner begins at 7:30 p.m.

The theme for the March 30 menu is “Pigging Out Cuban Style” and includes:

  • Cuban chopped salad with sour orange vinaigrette featuring smoked pork belly with a mango-cilantro glaze
  • Slow-smoked whole suckling pig in Cuban Mojo served with Cuban black beans and rice
  • Grilled plantains with brown sugar coconut rum glaze, mango puree, and vanilla bean ice cream

Since the grill will be fired up, the cooking class will be held outside on the restaurant’s shaded patio; in case of rain, the class will be moved inside.

The cost for the evening, including meal, class and cocktails, is $50 a person.  To make a reservation, call (210) 641-1998 or email


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Sur la Table Is Open; Perry’s Under Contruction

A worker cleans the windows at Sur la Table in the Shops at La Cantera.

A peek through the window of Sur la Table.

Sur la Table opened Friday in San Antonio. The store’s phone number is 210-978-5580.

The store, which bills itself as the place “for all of your cooking needs,” is located in the Shops at La Cantera, 15900 La Cantera Parkway, in between Barnes & Noble and Z’Tejas, though on the other side of the walk.

Sur la Table offers the latest in culinary equipment, with cookware brands such as All-Clad, Demeyere, Emile Henry, Le Creuset, Lodge, Mauviel, Scanpan and Staub. Cutlery, appliances, linens, food and more will also be on sale.

Perry's Steakhouse is opening soon.

Cooking classes will be held on a regular basis. Visit the store’s website for details.

In the meanwhile, things are busy at the Shops as expansion continues.

In that same arm of the plaza, Perry’s Steakhouse in under construction on one side of the Yard House with a planned opening of in November, despite a sign out front saying it will open in Octomber. On the other side, a Cheesecake Factory is planning on opening at some future date.

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CIA Helps You Learn How to Bake at Home

The Culinary Institute of America’s San Antonio campus is offering food enthusiasts a day-long baking program that will give you a head start on the holidays.

The class runs from 9:30 a.m. to 2:30 p.m. Nov. 6 at the school on the Pearl Brewery campus.

“Impress your family and friends with the delectable desserts featured in ‘Baking at Home,'” the course outline says. 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!”

Students will receive an apron with a CIA logo as well as a copy of the cookbook “Baking at Home with the Culinary Institute of America.”

The cost of the class is $250 a person. The class will again be offered April 9, 2011.

To register, click here. For a full list of upcoming CIA classes open to the public, click here.

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Weekend Calendar: Folklife, Wine Dinners, Classes and More

“Red meat is not bad for you.  Now blue-green meat, that’s bad for you!”
~Tommy Smothers

Spectacular dinners, creative cooking classes, and snacking on more than 40 cuisines can be penciled into your weekend calendar.

A Night Inspired by the Passion of Chef José Andrés
Thursday, June 10, 6:30 p.m., $65 plus tax and 18% gratuity
Bin 555
555 W. Bitters Road (Artisans Alley)
The first course is Bagels and Lox, a crispy bagel cone with salmon roe, mascarpone and chives. The next course is Guacamole with Hass avocado, tomato granité, tomato and lime segments, with house-made corn chips and cilantro. Third is Asparagus, Quail Eggs 63*C, Mushrooms and Frisée, followed by Deconstructed New England Clam Chowder. The next course is Lobster Americaine, butter-poached Maine lobster with a pipette of lobster bisque. Boneless Chicken Wing with Spanish Green Olive Purée will be followed by Beef Hangar Steak with Piquillo Pepper Confit. The meal concludes with Pineapple and Fennel Salad with Coconut and Chilled Pineapple Soup.   The price includes two selected glasses of wine.  Call 210-496-0555 for reservations.

Blackbird Wine Dinner
Thursday, June 10, 7 p.m., $150 plus tax and gratuity
Bohanan’s Prime Steaks and Seafood
219 E. Houston St.
Michael Polenski, the winery’s proprietor, will discuss the Merlot-based wine, which will be paired with this six -course meal prepared by chef Mark Bohanan.  The first course is Fredericksburg Peaches with Basil-infused Youngblood Honey, matched with 2009 Blackbird Arriviste Rosé; which will be followed by Butter-poached Cold Water Lobster and Cantaloupe Sashimi with Citrus Sea Salt, paired with 2009 Maisonary Vineyard Sauvignon Blanc. The third course is Texas Rio Star Grapefruit Sorbet with Bruléed Grapefruit Supremes.   The next course is Manchester Farms Quail Stuffed with Spinach Chorizo on Haricots Verts finished with Berry Lacquer, complemented with 2004 and 2007 Blackbird Illustration Cabernet Sauvignon.  The fifth dish is Grilled and Roasted Prime Beef Tenderloin, Cippolini Onions, and Red and White Fingerling Potatoes, paired with 2006 and 2007 Blackbird Contrarion Cabernet Sauvignon.  Dessert is Chocolate Decadence Petits Fours, paired with 2007 Blackbird Arise Merlot.  Valet parking is available.  For reservations, call Jenny Rabb at 210-324-5645.

Texas Folklife Festival
Friday, June 11, 5 p.m. – 11 p.m.; Saturday, June 12, 11 a.m. – 11 p.m.; Sunday, June 13, 12 p.m. – 7 p.m.; Adults $15 ($10 in advance), Children ages 6 – 11 $5 ($5 in advance), Children 5 and under free
Institute of Texan Cultures
801 S. Bowie St.
More than 40 different cultures will gather celebrating their costumes, dance, and food.  Advance tickets are available at: H-E-B stores, Ft. Sam Houston, Lackland Air Force Base, Randolph Air Force Base, UTSA’s Fiscal Services offices, and the Institute of Texan Cultures Museum Store.

Cooking Demonstrations at the Pearl
Saturday, June 12
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, local chefs will be offering cooking demonstrations and sharing tips and recipes for using fresh seasonal produce. Chef Brian West of Las Ramblas will be performing this week’s demo.  Demonstrations start a 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

“CIA Favorites
Saturday, June 12, 9:30 a.m. – 2:30 p.m., $250
Culinary Institute of America (CIA) San Antonio
312 Pearl Parkway, Building 3 (In the Pearl Center)
Learn some of the CIA’s favorite recipes including appetizers, entrées, and desserts.  Participants will receive a CIA logo apron and a copy of “The Culinary Institute of America Cookbook”.

Raw Culinary Arts Cooking Class
Saturday, June 12, 2 – 4:30 p.m., $50 plus $15 food fee
8618 Brookhaven St.
The menu includes: Green Monster Smoothie; Nut Burgers without the Grease; Kale Chips; and Fajitas with Guacamole.  For reservations, call 210-710-4793 by June 10th.

Second Saturday Art & Wine Galleries Tour
Saturday, June 12, 4 – 8 p.m.
Boerne, Texas
Galleries and wine shops will exhibit art and have wine samples.  At Boerne WineSeller, 412 River Rd., there will be an artist reception for Janice Joplin from 2 – 8 p.m.  A free trolley will shuttle you between all of the events. 

Gospel Brunch with a Texas Twist
Sunday, June 13, 10:30 a.m. – noon, $25 adults, $12.50 children
Gruene Hall
Gruene Historic District
New Braunfels, TX
“A New Orleans style gospel brunch with a Texas twist.”  More information is at

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