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Tag Archive | "Cured at Pearl"

Hot Joy Makes Bon Appetit Top 10 List


Congrats to one of San Antonio’s newer restaurants, the all-over-the-plate inventive Hot Joy at 1014 S. Alamo St.

Hot Joy logoBon Appetit released its Top 10 Best New Restaurants — and right at No. 7 is Hot Joy.  It edges out an Austin food truck called Thai-Kun, at No. 8. (This is something we’d like to see become a trend!)

Described by writer Andrew Knowlton as a pan-Asian stoner-food temple in San Antonio, the slide show starts with Hot Joy chicken wings and meanders through the menu by chef Quealy Watson. Chad Carey is one of the restaurant owners.

Watson may not have ever been to Asia, but the food of this restaurant is described as a “new sub-genre” which, “when executed with passion and skill, rewards the pleasure center of the brain just as much as some preciously foraged $100 tasting menu.”

Before choosing their top 10 best, Bon Appetit also placed San Antonio’s Cured, at the Pearl and owned by chef Steven McHugh, to the top 50 best new restaurants in the country.

The other 10 restaurants can be seen here, with slideshows, at this link.

 

Hot reds and cool stone welcome guests to San Antonio's Hot Joy.

Hot reds and cool stone welcome guests to San Antonio’s Hot Joy.

 

 

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Put on Your Aprons: Cooking Classes in SA


Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

Kiddie Corner at Cured with Chef Steve McHugh

Chef Steve McHugh of Cured will be offering cooking classes for kids ages 7 to 12 at the Pearl Farmers Market on Saturday, July 26 at 9 a.m.

Children will shop the market for seasonal produce and learn how to safely prepare each ingredient and create dishes they can easily reproduce at home.

The class will last for 30 minutes and cost $15 per child. All proceeds will be benefit Share Our Strength’s No Kid Hungry campaign to end childhood hunger.

To reserve your spot please call 210.314.3929.

Summer in Tuscany at Sur La Table

Rustic yet refined, Tuscan cooking is famous for using simple ingredients and preparations to create delicious, authentic flavors. Our instructor will teach you the techniques behind these satisfying recipes as well as a few tips to make their preparation a breeze.

Great cooking isn’t about recipes—it’s about techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors. Class time is 3:30-5:30 p.m., July 27. The cost is $69. Reserve you place by phone (18 years old and older) at 800-243-0852.  Sur La Table is at the Shops at La Cantera, 15900 La Cantera Parkway.

In this class you will:

  • Learn fundamental skills for a lifetime of great cooking
  • Work side-by-side with other students to prepare each dish
  • Interact with classmates and the instructor for a rich learning experience
  • Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
  • Held in our professional teaching kitchens, each class is led by an experienced chef instructor
  • Hands-on classes are limited to 16 participants
  • Students receive a 10 percent discount coupon to use the week after the class

Cooking at Central Market: Stone Fruits

Join Sustenio chef David Gilbert at Quarry Farmers & Ranchers Market for a tour of the offerings at hand Sunday (July 15) and then brunch.

Hannah Smith, CM Cooking School Instructor, will demonstrate three healthy recipes that are also a delicious way to use these summer fruits. The class is for students ages 18 and older. The cost is $25. These recipes will be demonstrated:

  •  Summer Stone Fruit Gazpacho;
  •  Brandied Peach &  Pork Kebabs;
  •  Burrata Stone Fruit Salad; and
  •  Roast Plums with Almond Crunch, Basil Syrup & Cream.

 

Class is 12-1 p.m. Aug. 1. To reserve a place call 210-368-8617. Or follow this link.

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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.
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Pop-up In the Park — Culinaria features local top restaurant chefs
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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 FastCasual.com.
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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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Restaurant Notes & Quotes: Free Jet’s Pizza, ‘Firehouse Menu’ at Cured


Chef Steven McHugh at Cured

Chef Steven McHugh at Cured

Chef Steve McHugh’s gastropub, Cured at Pearl Brewery in San Antonio is “fired up” for its anticipated reopening this Thursday with something ‘Hot!’ – the “Firehouse Menu” – following closure for repairs due to a small fire on Friday (March 28).

A smoldering stud within the back wall behind the Chef’s Bar caused a piece of insulation to ignite within the contained space. Small amounts of smoke gathered in the air conditioning vents and caused a slight smell to permeate through the dining room. Thanks to the fast response and diligence of San Antonio’s Fire Department there were no injuries and the 110-year-old historic building suffered only minor cosmetic damage to the wall, which is undergoing complete repair.

With the reopening, Cured will present a special “Firehouse Menu” featuring charred, blackened and smoked dishes and cocktails that give a playful nod to the heat of last Friday’s event.

La Fonda Alamo Heights closed

La Fonda Alamo Heights, at 6402of N. New Braunfels Road is closed as of Monday, March 31. The restaurant has been serving Mexican food since 1958.

Also, Mid Point Grill, locating at 1017  N. Flores St, where Green Vegetarian had its start, is now looking for workers. They ask that you apply at that location in person.

 

Ranger Creek beerRanger Creek at La Cantera Resort

A four-course dinner should ease those hunger pangs and quench your thirst for Ranger Creek beer. The four-course dinner features San Antonio Ranger Creek Brewing & Distilling with each course. Each one of Ranger Creek’s creations begins by using local ingredients. This practice ties modern breweries back to older pre-Prohibition breweries that had no choice but to use what was easily grown and readily available.

Raw Texas honey and Texas mesquite wood are just a few of the ingredients used to make each brew unique and distinct. The dinner is Saturday, April 5. It begins at 6:30 p.m. with dinner at 7 p.m.  (View the full beer dinner menu here.)

  • Reception starts at 6:30 p.m.
  • Dinner served at 7 p.m.
  • The La Cantera Resort Grille

Make your reservation by calling the Resort Concierge at 210-558-2439. $45 per person. Price includes drinks. Tax and gratuity not included.

Fly over to Jet’s for free pizza on Saturday
Deep Dish pizza at Jet's

Deep Dish pizza at Jet’s

San Antonio’s first Jet’s Pizza has landed at 20079 Stone Oak Parkway, in a 1,700 square foot space in the Alta Vista Plaza at the cross street of Hardy Oak.

Jet’s, a Michigan-based chain with a fanatical following, is best known for its signature deep-dish square pizza, available in small, large or party tray.

Jet’s Pizza will give away free slices of its signature deep-dish square pizza with two slices of free deep-dish Jet’s Bread on Saturday, April 5, from 11 a.m. to 3 p.m. (Offer valid at this location only. One offer per person.)

Jet’s prepares its dough fresh daily at each store and uses only the best ingredients for its sauce, premium mozzarella cheese, dough and toppings. Customers can “flavorize” their crust for free from a choice of eight flavors: butter, poppy seed, Parmesan, garlic, Cajun, Romano, sesame seed or Jet’s Turbo Crust.

Salads, subs, wings and breadsticks are also on the menu, along with hand tossed round or New York-style thin crust pizza and Jetzee Subs made with the same great tasting pizza dough.

“Deep dish pizza is not as common in the south. We’re using this free slice giveaway as a chance to introduce our exceptional product to San Antonio. We’re confident that once people try our deep dish, they’ll be hooked,” said store manager Britt Higby.

For carry out or delivery, phone (210) 497-1900. Online ordering is available at www.jetspizza.com. Open Monday through Thursday, 11 a.m. to 10 p.m., Friday and Saturday, 11 a.m. to 11 p.m. and Sunday, noon to 10 p.m.

Put Sustenio’s four-course Mediterranean dinner on your calendar

Fresh after completely revamping the menu at Sustenio, chef Stephan Pyles is continuing to explore the flavors of the Mediterranean by hosting a special four-course dinner paired with wines from the region on Sat. April 12.

The dinner begins at 7 p.m. in the private dining room at Sustenio. The cost is $75 per person, excluding tax and gratuity. Reservations are available on a first-come, first-served  basis for 40 guests and can be made by calling Sustenio at (210) 598 -2950.

The menu includes a first course of Nantucket Bay Scallops with Olive Oil Poached Potatoes and Tomatoes, Crispy Artichokes and Grape Leaf Vinaigrette, served with a 2012 Boutari Moschofilero from Greece.

For the second course, Pyles will serve Mar i Muntanya, Braised Pork Belly and Calamari with Black Rice, paired with La Colombina 2007 Rosso di Montalcino from Tuscany, Italy.

Shawarma Marinated Lamb Loin with Black Olives, Mediterranean Couscous Fritter and Labneh Foam will be accompanied by M. Riscal Reserva Rioja, a 2007 Spanish Tempranillo.

For dessert, Almond-Orange Cake with Almond-Rose-Gum Mastic Ice Cream will be paired with N.V. Ruffino Prosecco from Veneto, Italy.

Sustenio is located within Éilan Hotel & Spa, 17103 La Cantera Parkway.

 

 

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Cured to Open at Pearl Before Christmas


Kit Goldsbury and Stephen McHugh cropped 2

Kit Goldsbury of Silver Ventures and chef Steve McHugh at preview of Cured, the Pearl restaurant to open soon.

Chef Steve McHugh’s new restaurant, Cured, will open before Christmas, a restaurant spokeswoman said today.

McHugh, the farm-raised chef who has worked in several legendary New Orleans kitchens and also served as the chef de cuisine of Lüke San Antonio, says his new restaurant will feature house-made bitters for the bar, vinegars for pickling, and cured meats for charcuterie.

The dishes at Cured will make use of the purest regional ingredients, paired with the organic methods that McHugh credits, in part, for his own renewed health as he was diagnosed with and recovered from non-Hodgkins lymphoma. McHugh’s menu is built on a foundation of lovingly hand crafted, time-consuming, cured foods, from charcuterie to pickles.

The pickles — essentially cured vegetables — are everywhere, from the Masa Fried Oysters with Tarragon and Pickled Tapioca; to the Cabrito Sliders with Chayote Pickle and Onion Sprout; even the Brewery Frank boasts an accompaniment of Nopalito Relish and House Made Ketchup.  Eleven different cured meats grace the Charcuterie list, from South Texas Heritage Pork Coppa to Hogshead Cheese to Bacon and Frog Leg Rillettes — order selections of three, six, or nine choices to sample a good range of McHugh’s passion.

One dollar from the price of each charcuterie board is donated to a different charity rotating on a quarterly basis.

The restaurant’s renovated historical building, built in 1904 as Pearl’s Administration Building which included the president’s office, will embody the perfect blend of a contemporary and historical atmosphere.

Cured is located at 306 Pearl Parkway, Suite 101, San Antonio, Texas 78215. For more information, please visit Cured’s website here.

Pearl, located north of downtown San Antonio, provides a unique experience as a top culinary and cultural destination. The mixed-use space features retail, dining, picturesque green spaces and paseos, a riverside amphitheater, and the third campus of the Culinary Institute of America.  As a former brewery operating from 1883 to 2001, Pearl reflects a vivid past while embracing the future with LEED-certified complexes mixed with historic architecture. 

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