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Tag Archive | "Crumpets Restaurant & Bakery"

Finer Dining: Scotch Dinner, Passport New Zealand, Karbach at Boiler House


Scotch glass illustrationCrumpets’ Single Malt Scotch Tasting and Dinner

Join other lovers of single malt Scotches in this dinner and tasting at Crumpets Restaurant & Bakery on Friday, (Jan. 31) at 7 p.m.

Chef Francois Maeder will prepare each course to serve with a different Scotch. The menu includes: Aperitif — Oban 14 year; Glenkinchie 12 year served with Baked Brie; Talisker 10 year with Smoked Salmon Canapes; Cragganmore 12 year with Prociutto-stuffed Mushroom; Lagavulin 16 year with Lamb Chops with fresh rosemary and Dijon mustard; Dalwhinnie with Chocolate Florentine for dessert.

Reservations are required. The price is $55 per person plus tax and gratuity. Please call 210-821-5600. Crumpets is at 3920 Harry Wurzbach Road.

Sandy Oaks Passport Dinner sets sail for New Zealand

Sandy Oaks Olive Orchard invites you to come out and enjoy an evening of pairing olive oils, wines, cheeses and typical dishes that best display the gastronomic arts of some of the worlds finest olive-growing regions.

oliveoilThe next dinner features the food of New Zealand, renowned for its bountiful fresh produce, lamb and of course, olives and world-famous wines.

The dinner will be on Feb. 7, at Sandy Oaks, 25195 Mathis Road, Elmendorf. This is just a 25-minute drive from downtown San Antonio. The dinner begins at 7 p.m. and costs $65 per person. To make reservations call (210) 621-0044. For photos, information on the olive tree nursery, gift shop, the Kitchen at Sandy Oaks restaurant and more, visit the website at www.sandyoaks.com.

Boiler House has fun and Karbach on tap

Boiler House at the Pearl, 312 Pearl Parkway, is having a Karbach beer dinner at 6:30 p.m. Thursday.

In honor of the dinner, chef Jeff White has created five courses of playfully named dishes to go with the playfully named beers.

beer icyThey include Jonny’s Beer Nuts and Deconstruction Zone Pastrami Sandwich with duck pastrami and foie gras spread paired with Karbach Hopadillo Negro IPA, followed by Strong Man Chowder with Karbach Weekend Warrior Pale Ale.

That’s How Jeff Rolls, a lobster salad with cider beer bacon on a bun, will be served with Karbach Weisse Versa Wheat, while Pig in a Poke, melted pork shoulder, will be with Karbach Rodeo Clown Double IPA. An Ice Cream Manwich and the Karbach Hellfighter Imperial Porter close out the meal.

The price is $55 a person plus tax and tip. For reservations, call (210) 354-4644.

 

 

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Restaurant Notes & Quotes: Chefs’ Coop Dinner and More


Z Tejas skillet pan cropped

 

 

 

 

 

 

 

 

Z Tejas Southwestern Grill’s Cool New Summer Items

Z Tejas announces a few new temptations on their menu. These include four new entrees, along with Two Berry Delicious Skinny Cocktails and a twist on a dessert classic, S’mores Cake with a Root Beer Float.  Z Tejas is at the Shops at La Cantera. (210) 690-3334.

 

Fig Tree Dining RoomFig Tree welcomes new chef, Laurent Rea

“I’ve known Laurent for some time now, since he worked at L’Etoile. I’ve been very interested in him and his talent, and we are all very glad to have him here, now, at the Fig Tree.”  — Moe Lazri, general manager, Little Rhein and Fig Tree. See more on the Fig Tree Bastille Day celebration this week here.

 

Enjoy a taste of Italy at Crumpet’s Vintner Dinner Friday

Fine dining and wine tasting will come together on Friday, July 12, at 7 p.m. Crumpets Restaurant & Bakery will be hosting a wine dinner featuring five Italian wines for guests to enjoy along with a specially prepared Italian inspired gourmet menu by chef/owner Francois Maeder.

The cost of this event is $70 per person, plus tax and tip. Seating is limited and reservations are required. For more information and to make reservations, call (210) 821-5600. Crumpets is at 3920 Harry Wurzbach.

The menu (wines listed first, per course):  Ca De Meo Gavi, Gamberetti con Salsa Crema d’anglio;  Tenuta del Buonamico Bianco-Montecarlo, Indiva Brasato con Proscuitto Mozzarella; Macato La Giareta Cabernet Franc, Raviolo Frito de Carne;  David Sterza Valpollcella Superiore Ripasso, Vitella del Piemonte; Villa de Filicaja Vin Santo Del Riserva, Meringa con gelato e lampone freschi.

Johnny Hernandez addresses CIA SA grads

Johnny Hernandez chef

Johnny Hernandez

Ten students at the Culinary Institute of America, San Antonio, received their associate in applied science diplomas during commencement ceremonies at the Pearl complex last week.

San Antonio native Johnny Hernandez, a 1989 graduate of the CIA at the college’s main campus in Hyde Park, N.Y., was the keynote speaker at the ceremony. He is executive chef and owner of La Gloria Ice House, Casa Hernán, Frutería Botanero, and True Flavors Catering. He’s also working on his first cookbook and memoir, México Mi Gloria. He was named one of the Five Top Latino Chefs in the United States by Siempre Mujer magazine in 2011.

Hernandez has also opened a La Gloria restaurant at the San Antonio International Restaurant earlier this week.

This was just the second AAS in culinary arts graduation at the San Antonio campus, with the first having been in April. The 10 graduates join the ranks of accomplished CIA alumni, which number more than 45,000 since the college’s founding in 1946.

Chefs’ Cooperative, Peeler Farms Dinner

Peeler Farms and the Chefs’ Cooperative invite you to a once-in-a -lifetime event to showcase all that is Texas and to “give back” to the farm. This event is on Aug. 10 at The Emily Morgan Hotel, 705 E. Houston St. It begins with a 5 p.m. reception and dinner following at 6.  The price is $75 per person, plus tax and tip. All proceeds go directly to Peeler Farms.

For reservations, call  (210) 225-5100. Also available are free valet parking and reduced rates on hotel rooms.

Here’s the menu the chefs have planned:

Reception:  Jeff White presents Charcuterie — Head cheese with porcini aioli, Smoked lamb belly rillette with candied green apple, Suckling porchetta with grain mustard and sweetbread; Pistachio mortadella with rocket emulsion

First: Stephen Paprocki presents Cheese: Farmhouse white cheddar;  Texas lavender and honey montasio; Alamo Ale; mozzarella quick cheese with pickled Texas citrus. This course features products from Alamo Beer, Duff Distributing and Fall Creek Vineyards.

Second: Alex Altamirano presents: Texas sweet white shrimp tempura, cucumber jicama escabeche, and cilantro ginger aioli.

Third: Tyler Horstmann presents Peeler Farms “golden egg.”

Fourth: Laurent Rea presents Broken Arrow Ranch venison tartar, Sun choke hummus, peach mostarda.

Fifth: Chris Cook presents Peeler Farms Young Chicken Confit, minted squash and watermelon water.

Sixth: Jeret Peña presents “Pinky Swear” with rye whiskey, grapefruit, Texas honey and pink peppercorns.

Seventh: Isaac Cantu presents Texas mushroom-crusted Hill Country Beef with honey-carrot puree, watercress and iconic Cabernet jus.

Eighth: Melissa Beverage presents Country bread pudding and peach ginger compote with a blackberry goat’s milk ice cream.

The Settlement is a new Don Strange catering venture

The Barn at The Settlement will be completed soon.

The Barn at The Settlement will be completed soon.

Renowned caterer Don Strange of Texas has launched a new destination venue called The Settlement, which is nestled in the foothills of the Texas Hill Country near Highway 281. It offers the beauty of the countryside and the convenience of easy travel from San Antonio as well as a variety of venue settings, from intimate to large scale.

Situated on 78 acres on Bulverde Road, The Settlement dates to 1850 but has all of the conveniences of a modern event facility, making it ideal for people who want to give their event a touch of Texas charm and the natural beauty that can only be found in the Texas Hill Country.

For more information, call (210) 434-2331 or email info@donstrange.com.

 

 

 

 

 

 

 

 

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Restaurant Notes & Quotes: Fig Tree Tasting Menu, Barriba Cantina to Open


Chef John Besh, right, of Lüke New Orleans and Lüke San Antonio.

Notable Quote
“When I speak of one of our chefs doing good acts through food it’s not about Besh, but it’s about what we can all do each day.”

— Chef John Besh,on Twitter, talking about Lüke San Antonio chef Steven McHugh cooking jambalaya for those involved in the Bastrop area fire.

 Z’Tejas Chile Fest to benefit San Antonio youths

Between  now and Sept 25,  Z’Tejas offers dishes featuring the popular Hatch green chiles. One dollar of every entrée sold from the Chile Fest menu will benefit the Boys & Girls Clubs of San Antonio. This is the first year for Z’Tejas’ new location at The Shops of La Cantera to participate in the annual event.

Barriba Cantina coming soon on the River Walk

Serving Mexican street food and offering catering and live music, Barriba Cantina, from The County Line Bar-B-Q restaurant, will open Sept. 12 on the River Walk, 111 Crockett St.

Barriba Cantina will be on the second and third floors of the same building that houses The County Line. It will have balconies and patios overlooking the river, while the second floor will offer large meeting spaces, also with river and San Antonio skyline views.

Open from 11 a.m. to 2 a.m. Sunday – Saturday, Barriba will serve food such as Mango Pork Carnitas (slow-cooked lean pork with a blend of traditional Mexican seasonings, garnished and served on corn tortillas; Baja Pescado (tilapia seasoned with a mild ancho chile rub, served on corn tortillas); and Tacos Del Rey (beef marinated with mild chipotle chiles and a blend of Mexican spices).  The Tacos del Rey were created in honor of Randy Goss, the late owner of The County Line.

On the drinks menu: Bango Mango Martini (pineapple infused Sauza Tequila, mango, lime juice and Dulce Vida Organic Agave Nectar) and Berriba (Bacardi, Triple Sec, pineapple juice, blueberries and raspberries).  A to-go menu will eventually be added.

Barriba will also offer live acoustical music everyday from 10 p.m. – 2 a.m., with a cover charge after 10 p.m. (cover charge will vary based on musicians).  Music schedules will be updated regularly on Barriba Cantina’s Facebook page.

Fig Tree tasting menus through September

The Fig Tree Restaurant is offering its popular tasting menu through September. The prix fixe price is $39, and there is complimentary parking at the restaurant, in La Villita. The menus will change weekly. To see what is being served, check this website. To make reservations, call 210-224-1976.

Fishland Fish Market to move next door

Fried fish at Fishland.

Fried fish at Fishland Fish Market, 4941 Walzem Road, is closing for a few days while the owners pack up and move to a larger space next door. The move will give them more room for customers to dine in and enjoy the fried fish, shrimp and oysters on the menu.

The new place will open Thursday (Sept. 15), so be patient while waiting for some of that drum, tilapia or sole.

The phone will still be 210-655-3232.

SavorSA reviewed this gem close to two years ago, on Sept. 10, 2009, and the praise still holds true.)

Take tour of Northern Italy at Tre Trattoria downtown

Italian red wine on the pairing menu

Chef Jason Dady takes you on a tour of the flavors of Northern Italy paired with wines from that region, on Sept. 16. Priced at $40 per person, this four-course wine pairing dinner begins with a cocktail reception and seasonal hors d’oeuvres at 6:30 p.m. Dinner begins at 7 p.m. at 401 S. Alamo St., at The Fairmount Hotel. For reservations: 210- 223-0401 or email downtown@tretrattoria.com.

On the menu: first Course, Baby Arugula, toasted walnuts, gorgonzola, roasted grapes with NV Tervisol Prosecco; second course, Risotto Milanese with ‘08 Pieropan Soave Classico; third course,  Bistecca alla Fiorentina, sweet corn crema, roasted mushrooms, goat cheese polenta and radicchio marmelatta with ’06 Sanguineti Nessum Dorma. For dessert,  Lemon Panna Cotta, blueberry and thyme shortbread with  ’06 Ceretto Moscato D’Asti

Country French Wine Dinner at Crumpets Restaurant & Bakery

Crumpets, at 3920 Harry Wurzbach, offers this wine dinner featuring premier French vineyards matched with French fare. 7 p.m. Sept. 16, $70 per person. Make reservations at 210-821-5600. Or send email to crumpets@aol.com. Seating is limited, so make reservations soon.

Wine and food pairing: Macon Lugny “Les Charmes” with Vol au Vent St. Jacques; Ragotiere Muscadet with Paté Mousseline aux Truffles; Georges Duboeuf Beaujolais Villages with Escalope de Veau aux Cognac; Chateau Larose Trintaudon Bordeaux with Filet de Bœuf aux Poivres; Les Clos de Paulilles Banyuls with Mille Feuille de Deux Crèmes for dessert.

Frances Strange to be guest on KCWX cable channel 4

Don Strange of Texas: His Life and Recipes

What do Paula Abdul, Kim Kardashian, Ivanka Trump and Frances Strange have in common? They all have the distinction of being celebrity guests on the national syndicated lifestyle show from “Better Homes and Gardens Magazine,” titled simply, “Better.”

Now, San Antonio author Frances Strange will head to New York City to tape her “Better” segment, which is scheduled to air in San Antonio Sept. 23 at 7 a.m. on KCWX, local cable channel 4.

Tune in to catch Strange dishing about her famous cookbook “Don Strange of Texas: His Life and Recipes,” sharing her secrets for entertaining and preparing her best Texas-style recipes including Shrimp and Crab Corn Cakes, Pan de Campo, and the cool Café Mystique iced beverage.

 

 

 

 

 

 

 

 

 

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