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Tag Archive | "Jason Dady"

Bye-Bye Bin 555, Hello Umai Mi


Chef Jason Dady’s Bin 555 is about to undergo a transformation — a new restaurant will take its place, same location, called Umai Mi.

BIN 555 has served San Antonio on the north side for eight years. As a proper farewell to BIN 555  Dady will roll out a new “BIN Bye, Bye, Bye” menu consisting of some of the most asked-for dishes that have been served out of this San Antonio staple, as well as some brand new ones.

Bin 555

Bin 555

Some of the dishes being served include: creamy Crab Dip Gratin, Seared Diver Scallop with Spinach, Chorizo and Spicy Peppers, Veal and Cinnamon Meatballs with Peach, Cinnamon and Brown Sugar, Crispy Brussels Sprouts, Mojo Glazed Salmon Chorizo, Roasted Peppers and Baby Spinach. Decadent desserts that are reappearing include Banana Fritters and Peanut Butter Mousse as well as classic Spanish Basque Cake.

The BIN Bye Bye Bye menu will be available Dec. 1- 31.

Meanwhile, a Thanksgiving Eve Prix Fixe menu is Wednesday, and Christmas Eve and New Year’s Eve dinner menus all will be within the BIN 555 concept.

Also, The Holi-Dady Days of Giving continue with The Jason Dady Restaurant gift card incentives — for every $100 in gift cards purchased patrons will receive a $25 voucher. These gift cards will be available at all Jason Dady Restaurant locations including BIN 555.

BIN 555 opened in 2004, and has been located at Artisan’s Alley in North San Antonio.  BIN 555 offers an extensive wine list with boutique and eclectic New World wine selections. Wine Dinners, wine tastings and exclusive events scheduled monthly. The BIN concept holds a modern American menu and features avant garde techniques with seasonal ingredients purchased from local purveyors. Open for lunch and dinner Monday- Saturday and Brunch on Sundays. For more information can be found at www.bin555.com as well as www.facebook.com/Bin555  @bin555 on twitter or calling 210-496-0555.

 

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Get Your Thanksgiving Meal Delivered or Celebrate the Night Before


You don’t have to celebrate Thanksgiving on just one day or in just one place. Several restaurants are offering Thanksgiving Eve meals, just so you can get in some extra time with friends and family, which is truly something to be thankful for. Or, if you need the meal to be delivered to your home, that can be arranged, too.

Kale is a seasonal item you can serve at Thanksgiving.

Kale is a seasonal item you can serve at Thanksgiving.

Tim the Girl is offering special delivery for holiday meals. You can order the full meal, except for the turkey, for $300. The menu includes:  Brussels Sprouts with Bacon and Candied Pecans; Mashed Potatoes; Tarragon Gravy; Sage Wild Rice and Multigrain Dressing; Cider Braised Purple Cabbage; Sautee of Shaved Kale with Lemon Zest; Chili and Maple Roasted Sweet Potatoes; Golden Beet and Turnip Puff; and Cranberry Relish.

“Everything you need for a fabulous Thanksgiving feast but the turkey,” she writes. “Stick one in your oven in the morning so when your guests arrive and you pull it out, along with all the fixings by Tim the Girl, they will assume you’ve been working for days!”  Each dish feeds 6-8. Delivery is Wednesday, Nov. 27.   Call (646) 241-6907.

Tre Trattoria Downtown, 401 S. Alamo St., is having a ‘Tre-Giving’ at 6:30 p.m. Nov. 23. Jason Dady and Becker Vineyards are presenting a wine dinner in which the proceeds will be used to buy Thanksgiving dinners for three families in need. The five-course meal, which features dishes such as Seared Duck Breast with Roasted Chanterelles, Padron Peppers, Taleggio Fondula and Saba, will be paired with Becker wines. The cost of the dinner is $75 plus tax and tip. Call (210) 223-0401.

Tre Downtown as well as Tre Alamo Heights, 4003 Broadway and BIN 555, 555 W. Bitters, are all having Thanksgiving-Eve Prix Fixe Menus, so you don’t have to cook the night before the big meal. Each menu will offer three courses with options for each course. The menus will be in addition to the regular dinner menus and the cost varies per restaurant. At both Tres, the price is $34.50 a person while the dinner at BIN 555 is priced at $28.50 a person.

 

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Dady Takes People’s Choice Prize in Smoke@ICC Competition


Dady NY chickens and riverscape cropped

View off Chelsea Pier where StarChefs competitor takes finished quail from pit.

 

By Emily Reynolds

NEW YORK — Texans showed their stuff here at last weekend’s StarChefs event, and San Antonio’s Jason Dady won a coveted award.

In fact, it appeared that New York City’s Chelsea Pier was transformed to a Texas barbecue joint for an evening. Picture the waft of meaty smoke, swirling the air with eagerness and hopes of winning the grand prize — a trip to Korea.

Dady NY plating bbq

Chef Jason Dady plates barbecue samples at the StarChefs competition in New York.

This was the first ever Smoke@ICC competition. The event was seen as a kick-off to the 8th annual StarChefs International Chefs Congress. The competition pitted teams from across the country against each other. But it was the Texas teams that made us all proud,  particularly those from Austin and  San Antonio.

The competition featured a judges-only categories including: Regional American (quail), New World (lamb), Asian Barbecue (pork), and best in show categories (beef).   The best in show was category was the only sample offered to the crowd.

“What a great experience Smoke@ICC was. Taking Texas barbecue to the Big Apples and coming out on top of the People’s Choice was such an honor — and also a validation that the best barbecue is from Texas,” said chef Jason Dady, owner of Jason Dady Restaurants, which includes Two Bros. BBQ Market.

New York’s barbecue lovers sampled the Australian Wagyu beef brisket and chose their favorite. That winner received the People’s Choice Award. However, it was up to the judges as to who received the grand prize.  As the crowd enjoyed the gorgeous sunset with a side of Waygu beef and waterfalls of craft beer, it was up to the judges who was going to Korea.

Teams from San Francisco, New York, Philadelphia and, of course, Houston, Austin and San Antonio worked from 6:30 a.m. to 6 p.m. making their smoked meats as perfect as possible. Crowds of attendees began sampling the variety of beef done 10 ways, and guzzling all-you-can-drink beer, as the judges tasted the quail, lamb and pork.

At the end of the evening the drum roll began and Dady took home the People’s Choice crown.  Dady’s bites of brisket with a sweet tamarind glaze were topped with umami salted peanuts. The simplistic yet flavorful morsels of brisket popped with Asian inspiration and were packed with Dady’s signature, a whole lotta flavor.

It was the visions of beautiful Bloody Marys and beef tacos that led Austin’s Josh Watkins from The Carillon down the path to the Grand Prize. We think both Watkins and Dady did us proud, showing the East Coast barbecue crowd what Texans can do.

And, that’s not all!

While Dady and crew were in New York, Two Bros. was represented at the San Antonio Stock Show & Rodeo Bar-B-Que Cook-Off last weekend as well.

Two Bros. BBQ Market team smoked up 80 briskets to serve attendees barbecue at the big tent all day. Crystal Dady trained the big team of volunteers who stocked two long tables all day with plated brisket, coleslaw, beans and sausage, dessert brownies and iced tea.

Outside, the pits were blasting while pitmaster Emilio Solis handled the restaurant’s competition entries. At the end of the day, the crew took home sixth place for their ribs — a category that is almost as hotly contested as the brisket among the 200-300 contestants at the competition.

StockShow barbecue Emilio Solis

Emilio Solis, Two Bros. BBQ Market, manned the pits at the San Antonio Stock Show & Rodeo Barbecue Cook-off last weekend. (Photo by Bonnie Walker)

Emily Reynolds is a San Antonio free-lance writer, PR professional and blogger.

Photos by Emily Reynolds

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Tre Trattoria Dishes Up Four Courses of Flavor During Restaurant Week


As the extension of Culinaria’s Restaurant Week nears its end, wonderful flavors keep pouring forth from participating kitchens. On Thursday night, several friends and I settled in to Jason Dady’s Tre Trattoria Alamo Heights location for four courses of welcome rustic Italian dishes, priced at $35.

Tre Trattoria's Caesar Salad

Tre Trattoria’s Caesar Salad

We started with a pair of favorites, an old-fashioned Caesar with plenty of garlic and a punch of anchovy in the dressing, not to mention a fried Parmesan wafer perched on top, and a trio of antipasti that included silky golden beets, a refreshing white bean salad and the delightful crunch of farro salad.

As generous as these starters were, we were surprised at the size of the pasta dishes that followed. A heaping serving of handmade tagliatelli was tossed with earthy oyster mushrooms and pecorino to create a dish with an almost meaty intensity. Deftly made gnocchi seemed both light and substantial with a gorgonzola cream sauce adding a rich tang.

Tagliatelli with oyster mushrooms

Tagliatelli with oyster mushrooms

Our main course choices included a 5-ounce salmon fillet with orzo as well as a delicate rainbow trout with a parsley-caper salsa on top. One of my favorite dishes, roasted organic chicken, was served just the way I like it, with crisp skin and succulent meat down to the bone. A touch of chile rubbed into the skin made it even better, while the caponata on the side won raves all around. (A Tuscan ribeye for $20 extra is also available.)

For dessert, the popular choice was the signature Nutella x 3, with its airy mousse alongside a dense tart with ganache, all filled with that one-of-a-kind chocolate-hazelnut combination. But the other option, ricotta cake with mascarpone, was a welcome surprise to my friends, who had not tasted it last year on the same menu. The name might lead you to think of cheesecake, but it was more like a warm, rustic yellow cake (like a rum cake without the rum, as our server described it). A chiffonade of basil and slivers of orange on top worked together to create an equal to the mighty Nutella dish that left us all satisfied.

Roasted Organic Chicken with Caponata and Charred Lemon

Roasted Organic Chicken with Caponata and Charred Lemon

As good as the food was, special mention must be made of the service. One of my friends, who was using a cane, needed a little assistance navigating the restaurant and its environs. Dady’s staff went out of their way to accommodate her. It’s what any good restaurant should do, though not enough follow through.  That attention to a patron’s needs earns a lot of respect, Restaurant Week or not.

Culinaria’s Restaurant Week continues through Saturday at the following places:  Azuca, Biga on the Banks, Bin 555, Boardwalk Bistro, the Boiler House, Kirby’s Prime Steakhouse, Myron’s Prime Steakhouse, and both Tre Trattorias.

Ricotta Cake with Mascarpone

Ricotta Cake with Mascarpone

Tre Trattoria Alamo Heights
4003 Broadway
(210) 805-0333
Lunch or brunch and dinner daily.
www.tretrattoria.com

 

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Big Apple Gets Some Texas-Sized Flavor


By Emily Stringer

Two of San Antonio’s local top chefs, Jason Dady of Jason Dady Restaurant Group and Jesse Perez of Arcade Midtown Kitchen, gathered with friends in New York recently to show how off their culinary skills, Texas style.

Jesse Perez, San Antonio chef and owner of Arcade, prepares for featured dinner at The Beard House in New York City.

Jesse Perez, San Antonio chef and owner of Arcade Midtown Kitchen, prepares for featured dinner at The Beard House in New York City.

Perez, whose restaurant is in the Pearl Brewery, debuted his culinary talents at the city’s prestigious James Beard House.

Perez is an award-winning chef known for his Latin-influenced cuisine, and he took pride in showcasing a fan favorite, his Lobster Tacos. Succulent, chunks of lobster were dressed with ají amarillo and sweet potatoes, then finished with a raja-corn relish and poblano crema.

Diners at The Beard House also welcomed Perez’s Crusted Akaushi Beef with creamy potato-turnip purée, caramelized brussels sprouts and a decadent pasilla chile-fig mole. The fig mole was the hit of the dinner: Diners commented on the flavor balance melding perfectly with the Akaushi beef.

Perez closed out his meal with a toast and a thank you to all the San Antonio diners who had traveled to New York to support him. His Latin style and honest food philosophy was surely the talk of the city that evening.

The following evening, Jason Dady showed a whimsical side to his culinary talents at New York’s City Grit, which bills itself as “a culinary salon.”

City Grit is brain child of Sarah Simmons, recently named one of America’s greatest new cooks by Food & Wine magazine. The salon describes itself as a place where an “inspiring chef” hosts a dinner showcasing his or her talents so that new flavors can be integrated into the New York culinary scene.

Dady’s dinner was a fusion of dishes from his restaurants. He showcased a bone marrow mousse and luxardo cherry jam macaron as an amuse bouche. This savory take on a dessert had a decadent, melt-in your-mouth texture and represented something one would see on the BIN 555 menu.

Bahn Mi for City Grit by Jason Dady.

Bahn Mi for City Grit by Jason Dady.

Dady’s Bahn Mi brought together giant shrimp, crisp pork belly,  buttered toast rounds, cucumber and carrot daikon pearls, before being finished off with a touch of Red Boat fish sauce vinaigrette.  Dady’s fourth course represented a bite from Tre Trattoria  and Two Bros. BBQ Market  — a tasting of eggplant with figs and some crisp Brisket Bark coming together for a true taste of Texas.

Dady and Perez attracted national attention with their meals in New York in June —  but you can try out their culinary talents here in San Antonio. Arcade Midtown Kitchen is at the Pearl, 303 Pearl Parkway. Dady’s restaurants are Tre Trattoria Downtown and Tre Trattoria Alamo Heights, Two Bros. BBQ Market and Bin 555.

Emily Stringer is a San Antonio blogger and freelance writer. Contact her at emily@definingdelicious.com

 

 

 

 

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Be Thankful a Day Early — Several Feasts Planned for Thanksgiving Eve


Several restaurants in town are celebrating Thanksgiving a day early with feasts set for Wednesday evening. The night before Thanksgiving is traditionally the biggest night for bar business across the city. It’s also a chance to avoid having to cook a big meal the night before the big meal. So enjoy any of the following offerings:

Bin 555 at the Alley on Bitters, 555 W. Bitters Road, (210) 496-0555 — The special is a three-course prix fixe for $25, or $40 with wine pairings. Menu items include a choice of Autumn Squash Chowder or Butterleaf Salad, followed by Pan-seared Salmon served with Pearl Farmers Market vegetable, Miso Buerre Blanc, Garlic Chip and Black Garlic Coulis; Holiday-spiced Porchetta with Sweet Potato Brussels Sprouts Hash and Orange Apple Chutney; or Vital Farms Chicken Breast with Apple Fennel Sage Sausage, Pecan, and Cornbread Dressing, Potato Galette. Dessert is either Jason Dady’s Nutella Trio or Cafe Bread Pudding.

Tost BistroBar, 14415 Blanco Road, (210) 408-2670  — Tost is offering a three-course special on Wednesday featuring a choice of Tost’s Signature Brussels Sprout Salad or Butternut Squash Bisque swirled with Maple Creme Fraiche, followed by a choice of Turkey Roulade with Cornbread Stuffing & Cranberry Gastrique or Lamb Shank with Baby Carrots, Mashed Potatoes, Horseradish Creme and Aus Jus. Dessert is Pumpkin Mousse topped with Candied Pecans. The cost of the meal is $35 plus tax and tip.

Tre Trattoria Alamo Heights, 4003 Broadway, (210) 805-0333 — The special dinner begins with antipasti served family style, followed by a choice of Slow-roasted Caprese, Roasted Butternut Squash Bisque or Snapper Crudo. Second course is Pumpkin Ale-braised Beef Short Rib Ragu, Roasted Local “Half” Chicken or Grilled Crispy Skin Rainbow Trout. Dessert is either Nutella x 3 or House-made Pumpkin Bread with pecan ice cream. The price is $34.50 per guest plus tax and 18 percent tip.

Tre Trattoria Downtown,401 S. Alamo St., (210) 223-0401 — The multi-course special includes choice of Frisse and Buffalo Burrata Salad or House-cured Salumi Plate, followed by choice of Pasta a la Amatriciana or Slow-roasted Cornish Hen. Dessert is either Nutella x 3 or house-made Walnut Torte with Pumpkin Chantilly. The price is $25 a person plus tax and 18 percent tip.

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Try It. It’s Good for You. And It Tastes Great.


Chef John Brand and his son, Malachi, prepare amaranth-crusted avocado.

Fall announced its arrival Sunday with temperatures dropping to the 50s and a definite nip in the air.

Mela offers two types of Indian chicken.

Yet that didn’t stop hundreds of people from reaching the Pearl Brewery Sunday on bike, on foot and in their cars for the first Feastivál, a tribute to healthy eating that Culinaria presented with H-E-B.

While they sipped wine and sampled healthy snacks from area restaurants and food purveyors, they listened to Dan Evans, a country singer who lost 136 pounds on TV’s “The Biggest Loser” and worked up some warmth doing a few zumba steps. Cooking demonstrations and wine seminars were on the menu as well.

Some of the snacks included a lemon seafood salad from chef Jeffrey Balfour at Citrus in the Hotel Valencia, amaranth-crusted avocado from chef John Brand of Las Canarias and Ostra, chicken tikka and tandoori chicken from Mela, black beans and brown rice from EZ’s, and guacamole with mango salsa on a jicama base from Paloma Blanca. Mike Behrend’s Green Vegetarian Cuisine offered a mixed plate with a pea, baby lima, edamame and carrot salad tossed with a touch of truffle oil.

Citrus’ Jeffrey Balfour presents a lemony seafood salad.

Jesse Perez, whose Arcade is opening at the Pearl later this year, offered a warming cup of butternut squash soup with feta. Steven McHugh, whose restaurant at the Pearl will opening the spring, offered roasted beets with blood orange over an avocado-ricotta spread. The two bros., Jason and Jake Dady, were on hand with smoked turkey from their Two Bros. BBQ Market.

A group of students from the Culinary Institute of America lit the fire pit and drew diners with tea-smoked salmon over vegetable couscous.

H-E-B, Zeric’s, Brio Tuscan Grille, and Eoni, which makes Bazookie whole grain and fruit bars, also offered tasty treats.

“It was amazing and healthy,” said Culinaria CEO Suzanne Taranto Etheredge, adding that both sponsoring organizations were pleased with the turnout and the fact that word is getting out that healthful food can taste great.

A group of students from the CIA dishes up tea-smoked salmon at the fire pit.

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Culinaria Is Planting the Seeds of a New Project


Getting kids to garden their own vegetables is one goal of Culinaria’s proposed project.

Culinaria has announced plans for a community educational center and gardens.

The project is still in the early planning stages, and it doesn’t even have an official name yet. But among the ideas discussed so far are areas where people from the community could take part in learning how to grow food, how to know when it becomes ripe and how to prepare it. Everything from planting the seeds to cooking demonstrations of harvested foods would be included.

It’s a logical move for the organization, which is known for its food and spirits festival as well as its fundraising efforts on behalf of local charities. “We are expanding,” said Culinaria’s CEO, Suzanne Taranto Etheredge. “We wanted to create something meaningful, sustainable in San Antonio that is for everyone.”

On Saturday, chef Jason Dady of Bin 555, Tre Trattoria and Two Bros. BBQ Market earned the first donation to the project. He placed second in H-E-B’s first Food Truck Face Off, which carried with it $5,000.

“I’m excited about it,” Dady said of the project. “This can be tremendous. … I’m most excited by the great opportunity to partner with schools, so that students learn more about where their food comes from. They can see it, feel it and taste it.”

One plan is for students of all ages, from elementary schools on up, to get their hands in the soil, planting and tending fruits and vegetables. High school students might be able to take part in culinary programs led by any of the chefs who work with the organization.

But the gardens aren’t just for kids, Etheredge said. “We want adults to come out and plant, too.”

The food raised in the garden would also be used to help those in community in need, though the details of how that aspect would operate have not been worked out yet, she said.

“We are just in the planning stages,” she said. “Next would be the capital campaign” to raise money for the facility with a kitchen, pergolas and shaded areas in addition to the gardens. That way, the chefs involved would be able to offer everything from cooking demonstrations to dinner in the garden.

“There are hundreds of chefs in the city that we deal with,” she said. “And we want them to have ownership of this process.”

Already there has been such a surge of enthusiasm from board members, including Dady, that Culinaria is energized about proceeding with the plan, Etheredge said. When she presented the idea to the board recently, “they freaked out — they were so happy.”

No site has been chosen for the center and gardens, though members of Culinaria have already looked at five or six spots and are “continuously looking at others,” she said.

The next crucial step will be to develop partners within the community who will assist in getting the project launched. ”

The center and gardens will be the legacy of Culinaria’s commitment to the community, “something tangible that we could be a part of,” Etheredge said. But, she added. it won’t replace any of the current functions of the organization, including its many events, from the 5K run to the upcoming Feastivàl on Oct. 7. It will also still raise money for charities within the city.

“This will just enhance our mission,” she said. “We really want to change the culture of food in San Antonio.”

There has been a growing trend in eating local and sustainable foods, but Dady would like to see it go beyond the trend. He thinks the educational center and garden project can do that.

“We want it to be the way we eat,” he said.

 

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H-E-B Rounds Up Some Food and Fun, All in the Name of Charity


Where Y’at serves up New Orleans barbecue shrimp.

Shoppers in the area of Loop 1604 and Blanco Road know the H-E-B Plus there as a dependable source of great food to cook with. On Saturday, the store proved it once again, only this time the food was free and it was ready to eat.

Jason Dady serves up his nachos while his daughter, Tessa, watches. Saturday was her birthday.

The parking lot of the supermarket was the site of the first H-E-B Food Truck Face Off, and it brought four of the city’s mobile kitchens together for a friendly competition.

The competitors all had to use H-E-B products in their dishes, which were served up to hungry lines of people until their supply ran out.

The crowds enjoy the free food.

By the time the judges’ had finished their work, Pieter Sypesteyn of Where Y’At had taken first place for his New Orleans barbecue shrimp, made with Chimay ale and baguette, both included among H-E-B’s Primo Products.

His victory meant that Gordon Pictures, a Christian movie production ministry, would take home $10,000 from H-E-B. Sypesteyn also won the people’s choice award, which brought another $500 to the charity.

Jason Dady and his DUK Truck took second place with Not’Cho Dady, nachos made entirely with H-E-B Primo Products. His $5,000 prize will be going to Culinaria’s new educational center and community gardens.

Johnny Hernandez brought his True Flavors catering wagon out and made pulled pork tacos, which earned $2,500 for the Culinary Institute of America’s San Antonio campus.

Michael Anthony Romo and his MARS Mobile Kitchen also served up an heirloom tomato and watermelon gazpacho.

This is the first of H-E-B’s Face Offs. The reaction from the crowds should guarantee it won’t be the last.

Johnny Hernandez (center) and his team make pork tacos.

MARS Mobile Kitchen offers heirloom tomato and watermelon gazpacho.

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H-E-B, Food Trucks Team Up for Charity


Pieter Sypesteyn of Where Y’At

This Saturday morning, you can do your grocery shopping, have a snack or two, and help a local charity.

The parking lot in front of the H-E-B Plus at the corner of Loop 1604 and Blanco Road will be the setting of a Food Truck Face Off, featuring four mobile kitchens competing against each other. The fun starts at 10 a.m.

Each of the chefs will be using H-E-B products in their food. After their efforts are judged, the winner will be able to designate a charity to receive a donation.

The participants include Jason Dady’s DUK Truck, Johnny Hernandez’s True Flavors, Michael Anthony Romo’s MARS Mobile Kitchen and Pieter Sypesteyn’s Where Y’At.

The public can enjoy food from the trucks until noon.

 

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