Tag Archive | "macarons"

No Doubt About It, San Antonio Loves Fiesta

San Antonio native Kathleen Burke takes Fiesta seriously. She volunteers each year at Fiesta Oyster Bake and NIOSA, plus she gets in a number of parties with friends.

Kathleen Burke models her food truck hat.

Kathleen Burke models her food truck hat.

Kathleen Burke's Fiesta food truck hat.

Kathleen Burke’s Fiesta food truck hat.

One of her traditions is to make a hat each year reflecting some aspect of city life.

This year, her theme is the San Antonio food truck scene, and she’s decorated her hat with the likes of Where Y’At, Winner Winner Chicken Dinner, the Smoke Shack, Panini Street, Wheelie Gourmet and the DUK Truck among others.

She’s also paid homage to the Alamo Street Eat Bar by decorating an apron with the food truck park’s logo. Her secret for getting the images right? She printed out what images she could find on the trucks’ websites.

What are your favorite Fiesta events and traditions?

Celebrate Fiesta at Ocho with tequila juleps and pork empanadas

The folks at the Havana Hotel are in full Fiesta mode. In additional to decking the halls and selling medals, the hotel’s restaurant-bar, Ocho, is serving up a selection of special antojitos and cocktails. Executive chef Toby Soto’s lineup includes:

  • Sandia – vodka, fresh muddled watermelon, sugar, soda
  • Tequila Mint Julep – tequila, fresh muddled mint, sugar, soda
  • Havana Sweet Papa Picadillo – miniature sweet potato balls filled with seasoned ground beef, coated in bread crumbs and fried, served with salsa roja
  • Achiote Pork Empanadas – served with salsa verde
  • Tostones – twice fried plantains served with roasted tomato garlic aioli

For more details, click here.

In the meantime, here’s a recipe for the Tequila Mint Julep in case you want to get some Fiesta spirit at home.

Tequila Mint Julep

Tequila Mint Julep

Tequila Mint Julep

2-3 fresh mint leaves, plus a sprig for garnish
1 1/2 ounces blanco tequila
1 ounce simple syrup
Club soda

Muddle 2-3 leaves of mint, to taste, in the bottom of a cocktail shaker. Add tequila, simple syrup and crushed ice. Shake until cold. Pour into a rocks glass. Top with club soda. Garnish with a mint sprig.

Makes 1 cocktail.

From Toby Soto/Ocho at the Hotel Havana

Biga offers two ways of seeing the parade

Biga on the Banks, 203 S. St. Mary’s St., is offering two ways of enjoying Monday’s Texas Cavaliers River Parade.

The regular Biga dinner menu will be available to those who reserve a table in the main dining room. Between courses, guests can visit the balcony to get a bird’s eye view of the parade floating on the river below. No outdoor seating will be available for the river parade so all guests can get a view.

More casual is a new feature the restaurant is offering. It’s a Fiesta River Parade Reception, and it offers views of the parade as well as food stations to enjoy through the evening. On the menu are warm Maria’s Tortillas you can fill with ingredients such as picadillo chorizo, pulled chicken, guacamole and house roasted salsa. Molasses rubbed beef, carved to order and served with poblano and corn mashers and spicy slaw are at another station. Veggie and chicken fajitas, Spanish rice, borracho beans and house made pico de gallo, guacamole, salsas and more will also be offered as well as desserts including tres leches layered with citrus and berries, Kahlua chocolate mousse and cookies. A full bar will be on hand.

The cost for the reception is $57 for adults and $30 for children ages 12 and under. Twenty percent tip and tax will be added.

Reservations are a must for both options and a credit card will be needed to secure your reservation. Food, tax and tip will be billed in full to the credit card on file.

Call (210) 225-0722.

Bakery Lorraine's Fiesta margarita macarons.

Bakery Lorraine’s Fiesta margarita macarons.

Bakery Lorraine adds a splash of Fiesta color

Bakery Lorraine, 511 E. Grayson St., is known to many for its macarons, delectable French meringue treats in assorted flavors and pastel colors.

For Fiesta, the bakery has upped its game by making margarita macarons, which come in much brighter colors than usual.

Call (210) 862-5582 for more details.


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Bakery Lorraine Has Found a Home

Macarons from Bakery Lorraine

Bakery Lorraine has a home.

The bakery, known for the mouthwatering baked goods offered each Sunday during the Quarry Farmers and Ranchers Market, has opened in a permanent home at 511 E. Grayson St.

Macarons from Bakery Lorraine

The building is a 1920s craftsman-style home  in the Government Hill Historic district and will feature 12 tables plus benches on the porch.

Bouchon Bakery alums and sweethearts, Anne Ng and Jeremy Mandrell, originally created Bakery Lorraine as a “passion project” of sorts as an aside to their tech-centered jobs in San Antonio. Ng and Mandrell were introduced to hospitality aficionado, Charlie Biedenharn, who joined the two to round out the Bakery Lorraine team. When the unoccupied home on the soon-to-be-bustling Grayson Street opened up, the team knew Bakery Lorraine was meant to be.

The couple describes their shop as a place for “open minded people who have a love for food.”

Offerings include seasonal Parisian macarons, tarts (sweet and savory), pies, cookies, muffins, Viennoiseries (including croissants, pain au chocolat, Danish and pain aux abricots) and scones. The bakery will also feature a bread program with baguettes, brioche and sourdough boule. Lunch is covered by way of prepackaged cold sandwiches (using house-made bread), salads, quiche and savory tarts.

The bakery will host 12 seats in the shop, with a few outdoor perches on the porch.

Bakery Lorraine’s hours are 6:30 a.m.–6:30 p.m. Tuesday-Sunady.

For further information visit or call (210) 862-5582. Facebook: Twitter: @BakeryLorraine.

Bakery Lorraine will also continue to host their stand at the Quarry Farmers & Ranchers Market on Sundays at 255 East Basse Road.

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