Tag Archive | "restaurant week"

Savory Options Rule at Boiler House During Restaurant Week

It was easy to choose the Boiler House as the first meal for Culinaria’s Restaurant Week: Of all the menus posted, it was the only one that offered three savory courses for the $35 price. Dessert could be had for an extra $6, but for three people who didn’t want — or need — a dessert, we found ourselves sitting pretty.

Salmon Ceviche is one Restaurant Week option.

Salmon Ceviche is one Restaurant Week option.

Our meal started with a choice of braised pork belly with a Kraken rum demi-glaze and house-made mustard, a variation on Chef Jeff Wayne White’s recipe, which we recently ran on SavorSA, or an attractive tower of salmon ceviche.

I started with salmon, and on yet another day that topped 100 degrees, I found the cooling mixture of diced raw seafood, avocado and cilantro-lime sauce to be perfectly refreshing. The pork belly, which my friends ordered, was substantial and deliciously porky, especially when a touch of the outrageously good whole-grain mustard was applied.

For an extra $25, you could get wine pairings for each course, the first of which was a Vanishing Point Pinot Grigio, bright and clean with a light fruitiness the complemented the pork while cutting through the silky voluptuousness of the avocado.

Cool off with a crisp local greens salad.

Cool off with a crisp local greens salad.

The second course was a local greens salad with plenty of applewood smoked bacon, nuts, cheese and tomatoes. A green goddess dressing had a surprising hot pepper tingle that worked well with the black peppery arugula in the mix of greens. The matching McDaniel Chardonnay was pleasantly clean and bracingly cold, balanced well with its oak flavor.

Main course options included a roasted salmon, a Kurobuta pork chop and prime rib.

One friend went for the pork chop, a massive piece of meat that was rich but slightly dry, despite a mention on the menu of a buttermilk brine; there were no complaints about the creamy white beans with the ham hocks that filled out the plate or the touch of red onion jam on the side. The pork came with a glass of Guard Shack Red Blend.

Prime rib arrives in an onion-flavored jus.

Prime rib arrives in an onion-flavored jus.

A generous slab of prime rib arrived with no side dishes, and it didn’t really need any. I had a delicious crust, with plenty of salt and the meat was tender, set in an onion-rich jus. The two of us who ordered the prime rib would have enjoyed our cuts cooked a little less, but we weren’t asked how we wanted it. The beef was paired with a fairly indifferent Wire Ridge Cabernet Sauvignon Blanc.

For an extra $9, you can add a trio of oysters Rockefeller to any plate, and I would suggest you add them, because they were the highlight of the evening. A welcome touch of heat cut through the cheesy sauce, which had coated spinach, garlic and, of course, the oysters. A little leftover Chardonnay was a perfect partner.

If you haven’t been to the Boiler House yet, which my friends hadn’t, don’t let Restaurant Week pass you by. It’s a great introduction to this lively newcomer to the Pearl Brewery.

The Boiler House Texas Grill & Wine Garden
312 Pearl Parkway
(210) 354-4644
Lunch, dinner daily




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Restaurant Notes & Quotes: Biga, Kirby’s and Sea Island

Kirby’s Alaskan King Crab Cake part of their Restaurant Week menu.

Restaurant Week extensions

Culinaria’s Restaurant Week last week was a hit — and at least three restaurants will be extending their Restaurant Week offerings. These include Biga on the Banks, 203 S. Saint Mary’s St.; Auden’s Kitchen, 700 E. Sonterra Blvd;  and Kirby’s Prime Steakhouse, 123 N. Loop 1604 E.

Restaurant Week featured special menus at lunch, for $15 and dinner, for $35. You can check out their menus by clicking here.

“A to Zealand” at Rock San Thai and Sushi Restaurant

Chef Rocky Niravong has planned a great four-course dinner to accent wines from
Argentina and New Zealand. Dinner begins with a Pinot Gris from New Zealand and move to two great reds from Argentina.  The finish will be a Late Harvest Sauvignon Blanc from Marlborough.  Cecil Flentge will be there to discuss the wines as you enjoy the special dishes Niravong has for the night.

Event is Saturday, September 15, 7 p.m., $39.95 per person, not including tax or tip. For reservations call: 210-561-0011. Rock San Thai and Sushi Restaurant is at 5238 De Zavala Road.

Kids Eat Free, Mondays at Sea Island

Check out Sea Island Shrimp House’ new promotion, kids eat free every Monday, now through through Sept. 30. The promotion, which is valid every Monday all day, includes one free kid’s meal with the purchase of one adult entrée.  The kid’s meals feature one of four entrées and include a hush puppy, a choice of a side dish or Mott’s Applesauce and a free fountain drink. The entrees are Shrimp Bites, Fish Bites, Hamburger and Chicken Tenders.

Each Kid’s Meal costs $4.95 when ordered off of the menu, so a family of four ordering two adult entrées dining with two children 12 or under could save $9.90.

Mango Pork Carnitas Tacos at Barriba Cantina.

Music, Mexican street food on the River Walk

Barriba Cantina on the San Antonio River Walk is open from 11 a.m. to 2 a.m., seven days a week, and features Mexican street food that is available until closing time.  Happy hour specials are available every Monday through Friday between 3 – 6 p.m. ($4 drafts, $4 wells and $2 off all Barriba Cantina signature cocktails).

Barriba also offers live music seven days a week, and during the day on Fridays, Saturdays and Sundays.  There is no cover charge for the music. Music schedules are updated regularly on Barriba Cantina’s website. See what’s coming up!

The Hangar introduces new Smoked Meat Sandwich

The Hangar, a local bar and restaurant in the Alamo Heights area, at 8203 Broadway, introduced a new Smoked Meat Sandwich this month. Their cooks season a slab of brisket, then it is rubbed and cured for five days, then slow-cooked for five hours. It is served on rye bread with mustard, a pickle spear and home-cut fries. The sandwich is available Fridays through Sundays until they run out.





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Enjoying a River Walk Idyll at Fig Tree

Tempura squash blossoms

Culinaria’s annual Restaurant Week came to a close with an impressive dinner at Fig Tree Restaurant, offering a rewarding finale to eight days of special tastes from some of the city’s finest restaurants.

It’s always a treat to dine at Fig Tree, with its spectacular view of the River Walk, and this meal was certainly no exception.

Our evening  started with a delightful amuse bouche of a fried pepper Jack ball with the tiniest bit of heat serving as a hint of bold flavors to come.

It would be hard to say which of the appetizer options was better, a dilemma that happily presented itself through all three of the meal’s courses.

Was the better dish the tempura-battered squash blossom stuffed with goat cheese? This was a happy blend of crispy hot dough on the outside while the cheese largely stayed cool and creamy at the center of the blossom. A tomato coulis added a welcome acidic brightness.

Watermelon soup

Or was it the watermelon soup with lime and jalapeño? This simple yet artful blending of three fresh flavors worked so well that you had to wonder why the trio hasn’t become a summertime mainstay throughout the state.

The main course options both had roots in northern Africa, with touches of general manager Moe Lazri’s heritage filling the dishes.

Grilled cobia

Grilled cobia was firm yet supple with the freshness of the fish making itself apparent in every bite. A chermoula sauce with garlic and preserved lemon worked well with both the fish and the caponata on the plate. Every detail of the dish merged into a richly satisfying whole.

And yet I would have to give the prize here to a tagine filled with tiny pearls of buttery couscous on which lamb, merquez sausage and a vegetable medley of zucchini, carrots, turnips and garbanzo beans as well as white raisins had been arranged. The presentation of the dish was particularly dramatic with the conical dish placed in the center of the table, and a miniature version filled with spicy harissa next to it.

Lamb, merquez sausage, turnips and more over couscous

We helped ourselves to spoons of fork tender lamb with a touch of jus, well-seasoned sausage and the delicate pasta, all made even more inviting with a touch of harissa adding a fruity and fiery touch. Yet the turnips were what won over everyone at the table — and they drew us back for seconds and thirds until they had run out. That is a sentence I never thought I’d type, but even the two non-turnip fans, myself included, were drawn to cubes of the firm, slightly sweet root vegetable.

Chef Byron Bergeron stopped by our table and explained the lengthy process by which the couscous had been made, according to Lazri’s instruction, and every forkful made it clear that it was worth the effort. (The chef also announced that he would be leaving Fig Tree at the end of the month, with his assistant Chris Spenser taking over. So, you have a few more days of sampling Bergeron’s distinctive cuisine.)

Almond Tart

Both dessert options pleased. Peach Melba featured the expected fresh peach and raspberry, but it was the pristine vanilla ice cream that sent spoons back into the glasses for more until the last drop could be scraped from the bottom. An almond tart was filled with several forms of nutty richness, from a not-too-sweet marzipan in the base of the tart crust to toasted slivers on top. A dollop of whipped cream and diced poached pears added color, texture and flavors, but they were surprisingly not needed, at least in the opinion of this almond fanatic.

A bottle of 2008 Simi Merlot was a nice companion to the lamb with the jus, the couscous, the squash blossoms and, well, even the hot buttered rolls, which had a dense crust and yet was so fluffy inside.

Service deserves a special mention for being among the most professional, best informed and least obtrusive that we have experienced recently.

This year’s Restaurant Week ably demonstrated how the celebration has grown in just a few short years. I may need to go on a diet, but I’m also ready for another run.

Fig Tree Restaurant
515 Villita St.
(210) 224-1976




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Auden’s Kitchen Conjures Welcome Comparisons of Home

Marinated grape tomato and watermelon salad

Sampling the menus around the city for the past few days during Culinaria’s Restaurant Week has been a great way to taste the wide variety we have here. By Friday evening, I was hankering for a bit of comfort food, so I headed off for Auden’s Kitchen for three courses of food that reminded me of home.

The menu was perhaps a little bit fancier than Mom would have made, but the spirit in the approach of Bruce Auden’s staff was similar.

Take the salad that started the meal as a perfect example. It was made of marinated grape tomatoes and watermelon tossed with greens  (and reds, if you count the radicchio), feta cheese and bits of crisp pancetta. The greens  were so fresh that they reminded me of the lettuce we would pick from our backyard garden. The balsamic in the dressing added a sweet touch, which also echoed Mom’s. Several slices of ripe avocado on top added a creamy touch.

Smoked pork tenderloin with braised red cabbage

Two thickly cut slabs of pork tenderloin arrived atop a bed of braised red cabbage flavored with applewood-smoked bacon, providing an appealing pair of ways to enjoy pork. As good as the smoked pork was, tender and moist, with a demi-glace adding flavor, the cabbage was the real star of the plate, upstaging even the crispy potatoes, which were good, if not memorable. The size of the vegetable servings were also generous, prompting another memory of home.

A ginger peach cobbler arrived warm and showcasing a harvest of fresh peach slices. Dumplings swimming in a thick, sweet, buttery sauce held it all together. This dish was perhaps the closest to Mom’s, though I could have wished for a little more ginger in the mix. I doubt anyone would have even remembered the ginger, however, when spooning up that first taste of firm peach and silky sauce.

Ginger peach cobbler

A glass of house wine was included with the Restaurant Week price. I chose the Sauvignon Blanc and was rewarded with a New Zealand-style explosion of passion fruit flavor with a brightly acidic base. The food may have been a little sweet for the wine, but it was a treat on its own.

Auden’s Kitchen offered an extra bit of comfort Friday night by showing a movie in its courtyard. Those not afraid of the heat, and that included a few kids, enjoyed “Labyrinth.” The series continues next week just after dark.

“Labyrinth” on the patio screen.

Culinaria’s Restaurant Week, however, continues only through this evening. That leaves you with one last chance to try a multi-course lunch for $15 or dinner for $35. For a list of participating restaurants, click on the Culinaria ad above.

Auden’s Kitchen
700 E. Sonterra Blvd.
(210) 494-0070


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Tre Trattoria Makes a Savory Case for Basil, Even in Sweets

Golden beets, farro and white bean salad

Whenever I visit Tre Trattoria, I find myself incapable of saying no to three of chef Jason Dady’s antipasti. One is a farro salad with the crunchy whole grain tossed with sautéed onion, celery and carrot and coated in a simple, effective vinaigrette. Another is his white bean salad, which gets a lift from parsley and lemon in a gremolata. The third is the golden beet salad with slender bites of orange adding a sweet-tart edge.

So, you can imagine how pleased I was to find the three dishes making up one option as the first course Tre Trattoria in Alamo Heights is offering during Culinaria’s Restaurant Week. It was a winning antipasti selection and a great way to start the evening. Also good was the roasted Caprese salad in which creamy fresh mozzarella was paired with a roasted tomato and plenty of a rich green basil sauce on the plate.

Tagliatelle with oyster mushrooms

My friend chose the house-made spaghetti with garlic, peperoncino  and salty ricotta salata strips but without the anchovies for her pasta course. The garlic was intense, just as she liked it, and it proved a nice partner with the Italian Merlot that we were sharing.

I preferred my rustic tagliatelle , which had fairly good noodles, but, even though they were made in house, they couldn’t hold a candle to the oyster mushrooms in a thyme-flavored sauce sauce that flavored the whole plate.

We both shared the same entrée, grilled ahi tuna over eggplant caponata. When the dish was served, we both were fearful that the fish had been cooked longer than the rare we had ordered it, but the center of both servings was beautifully red and the flavor richly satisfying. The eggplant was the perfect complement with robust flavors of garlic and basil.

Grilled tuna with eggplant caponata

Basil is a flavor we associate with Italian cuisine, but how many of us would have thought of using it in a dessert? Yet there was a chiffonade of basil sprinkled over the top of the ricotta cake. And it worked beautifully. When I first read of the dessert on the menu, I thought it might be cheesecake, but the waitress explained that it was more like a sponge cake. That wasn’t quite right either. Maybe more like a polenta cake, but then again not really. All that mattered is that it was good, especially with a dollop of mascarpone on top and more of those slender slivers of orange.

Ricotta cake with mascarpone

Also offered was Dady’s signature Nutella x 3, which has always been one of the most seductive treats in town, and Thursday’s sample was no exception. The consistency achieved in dishes such as that confection as well as the antipasti have always made Tre so comfortably reliable and rewarding.

Time is running out on Culinaria’s Restaurant Week. Special lunches are priced at $15, while multi-course dinners cost $35. For a list of participants, from Biga on the Banks to Ruth’s Chris Steak House, click on the Culinaria ad above.

Tre Trattoria
4003 Broadway
(210) 805-0333

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All the Possibilities – and a ‘Pastel Imposible’ – at RoMo’s Café

Romo’s Cafe on Culebra Road

There are always lessons to be learned — and sometimes learned again — when dining out. One is: Never get your heart set on having a single dish. You never know, but the kitchen might be out of it, the menu might have changed, the chef might not be in the house — the variables are practically endless.

That happened to me Wednesday when I went to RoMo’s Café on Culebra for Culinaria’s Restaurant Week. I had looked at the three-course menu, and the image I had formed of the kale soup was so strong that I just had to have a bowl.

“Oh, we’re not offering that tonight,” the waitress said immediately after I placed my order. “Tonight we have a cream of asparagus instead.”

Bummer. It sounded good, but I went with the carpaccio, which is usually my first choice when I see it on the menu. And am I glad I did.


The plate arrived at the same time as the amuse bouche, which was a pair of lobster ravioli. Since the beef was served cold and the pasta hot, I ate the latter first, as it was meant to be. The ravioli were coated with a luxurious beurre blanc that matched the sweetness of the lobster meat. The pasta itself was too thick, however, and somewhat gummy where the sheets were pressed together. It was a slight misstep, and it didn’t keep me from focusing on the carpaccio.

Here was a beautiful plate on which chef Rob Yoas had arranged three paper-thin slices of raw beef in a ring around a poached egg yolk that burst open with just a touch of the fork. The deep yellow yolk ran around the plate, adding as much to the flavor to the exquisite beef as the salty capers that were sprinkled around the plate. I doubt the kale soup could have been that good.

Seafood Cioppino

From among four choices for a main course, including pork belly with beet mash and spinach or braised short ribs, I opted for the seafood cioppino, which featured a light, unctuous wine sauce with a firm piece of redfish that was perfectly prepared before being served over a bed of equally firm, briny and sweet shrimp. Cubes of potatoes, added to the stew perhaps in lieu of the mussels that don’t agree with me, were undercooked and went largely uneaten. An icy cold glass of off-dry Pinot Grigio, included with the price of the dinner, was a pleasant complement.

Pastel Impossible

My choice for dessert was a Pastel Imposible, also known as chocoflan, which is chocolate cake and flan in one. Add English date sponge, as the menu called it, and a creme anglaise, and you have plenty of disparate elements that all seem to coalesce into a satisfying whole.

As much as I enjoyed the food, I would be remiss if I didn’t mention several missteps in the service, such as the one I mentioned earlier about two plates appearing at the same time. All were at odds with how sophisticated the food at RoMo’s Café can be. I mention this only because I’ve encountered the same problem at other visits there. Attention must be paid to more than the food.

Culinaria’s Restaurant Week continues through Saturday. Multi-course lunches are priced at $15, dinners at $35. The list of participants can be found by clicking the Culinaria ad at the top of the page. Where to next?

RoMo’s Café
7627 Culebra Rd.
(210) 521-7666


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Alfresco Dining in This Heat? It Works at Zinc. At Least for One.

Zinc on North Presa Street

When I walked into Zinc Bistro & Wine Bar early Monday evening, the temperature was hovering in the mid-90s. The bar area was filled with people having a great time over their drinks and plates of food, and the air conditioning was blowing a welcome sense of calm. Yet something was calling me to the deserted courtyard out back, still warmed by the sun.

Soon, I was settled at a table near the water fountain with its tranquil burbling while I enjoyed a slight breeze in the air. An icy cocktail helped, and I almost instantly felt some blessed relief from the rush hour traffic out front. The only activity around was the line of servers passing from bar to kitchen and a trio of overfed pigeons strutting around waiting for any crumb.

Wild mushroom and arugula soup

There were few to be had from my table. Zinc’s Restaurant Week menu features a series of choices, starting with a salad or the soup of the day. I opted for the latter, a wild mushroom soup with fresh arugula added at the last moment. The broth was a light gray color and did not look terribly appetizing, yet the mushrooms were earthy and ephemeral, accented by the slight, complementary addition of bacon. And the crunch of the fresh arugula with its peppery note offered a pleasant contrast in texture while contributing to the depth of flavors in the soup.

Seared scallops

Steak or seafood for the main course? OK,  so the infamous “crack” burger wasn’t an option. That’s my usual favorite at Zinc. But I was willing to lookpast that. I went with briny scallops, which were well seared, almost caramelized, and placed atop a welcome bed of sautéed spinach. A generous ring of julienned squash, zucchini, carrots  and jícama added a good crunch, though the sauce was somewhat wan.

Dessert was a heaping portion of bread pudding with plenty of fresh peaches and brown sugar. A scoop of caramel streaked ice cream melted into the top while the serving cup was surrounded by crushed brittle. It was large enough to share with two or three people, though served for one.

Bread pudding

Zinc has a $15 Restaurant Week lunch menu, while the dinner menu is priced at $35 a person. Where to next? For a list of participants, click on the Culinaria ad above. And don’t forget that parking in city lots downtown is free on Tuesday nights.

Zinc Bistro & Wine Bar
207 N. Presa St.
(210) 224-2900

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Quail, Crab and Pork Show That Kirby’s Appeal Extends Beyond Beef

Kirby’s Tenderloin Yakitori

The road through Restaurant Week led us to Kirby’s Steakhouse Sunday, which proved to be a lucky move. Not only did we have a wonderful dinner at the steakhouse, known for its prime cuts and dimly lit dining rooms, but we also enjoyed a nice surprise concerning the bottle of wine we ordered: The steakhouse on Loop 1604 offers 50 percent off  all bottles under $200 every Sunday evening.

The special menu for Restaurant Week, which Kirby’s actually offers through Sept. 1, is varied and includes a number of options not on the regular menu. You can also get larger portions for a  little extra.

Achiote Chile-glazed Texas Quail

Instead of larger portions, we opted to split an additional appetizer, a moist quail in a lightly spicy ancho chile rub that costs a $7 extra. The exceptionally tender meat cut easily with a butter knife, and we enjoyed dredging it in a bing cherry balsamic reduction that offer a fruity balance to the ancho’s heat.

Among the appetizer choices, my friend opted for the crab cake, made with plenty of crab meat and topped with a garlic butter sauce. Two skewers of beef tenderloin yakotori, with a smoky layer of paprika seasoning each bite, were served over a honey-ginger sauce; the sauce was a tad too sweet for my taste and distracted from the excellent beef flavor; thankfully, it was easy to avoid.

Among the half-dozen entree options, including a pair of beef options, my friend had her sights firmly set on the generous Australian rack of lamb with a shiitake-veal demi-glace. It was served perfectly medium rare as ordered, while the combination of mushrooms and veal added a welcome earthiness.

Alaskan king crab cake with

The herb-crusted pork tenderloin, served medium, as recommended, was juicy and satisfying, with sage coming through the herb blend beautifully. I wish I could say the same for the bland dressing on the side, which bore no trace of the promised mushroom flavor. It was the lone misstep of the evening.

The meals came with a welcome plate of sautéed vegetables, including squashes, carrots and broccoli, as well as mashed potatoes and mushrooms.

Instead of the advertised desserts, Kirby’s chef willingly made us two dishes of mixed berries for this pair of diabetics. The medley of strawberries, blackberries and raspberries went well with the last vestiges of the Cabernet Sauvignon we had ordered with dinner. On sommelier Sam Miller’s recommendation, we chose a 2006 Forefathers Lone Tree Vineyard Cab, which was opened beautifully in the glass, revealing some luscious dark berry and red fruit flavors blended with some soft tannins. It was a welcome accompaniment to the entire meal.

Mixed berries with chantilly cream.

Culinaria’s Restaurant Week continues at about three dozen places around town. Lunches cost $15, while dinners are priced at $35. For a list of participants, click on the Culinaria ad above.

Kirby’s Steakhouse
123 N. Loop 1604 E.
(210) 404-2221

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Work Up an Appetite: Restaurant Week Begins Saturday

Are you hungry? You should be. Culinaria’s Restaurant Week begins Saturday.

Restaurants across town will be participating in this growing event, which includes three-course lunches for $15 or three-course dinners for $35. Those are great prices if you want to try new places or visit old friends.

A few of the participants include Antlers Lodge at the Hyatt Hill Country, Bin 555, Biga on the Banks, Fogo de Chao, Paesanos 1604, Perry’s Steakhouse, Ruth’s Chris Steakhouse on Commerce, the Palm and Zinc.

Here are a couple of sample menus:

  • Bella on the River, 106 River Walk, offers choices of Toasted Bruschetta with Zucchini Puree and Grana Padano or Warm Caprese Salad; Swordfish Steak with creamed leeks or Petite Filet Mignon with pea shoots and trumpet Royale mushrooms; and Mascarpone Parfait or Nutella Creme Brule. French roast coffee and hot or iced tea included.
  • Fig Tree, 515 Villita, is offering choices of Tempura Squash Blossoms Stuffed with Goat Cheese or Watermelon Soup; Couscous Garni with Merquez or Grilled Cobia with Chermoula Sauce; and Almond Tart or Peach Melba.
  • From Ostra at the Mokara Hotel, 212 W. Crockett St., you get your choice of Baby Spinach and Radicchio Salad or Corn and Poblano Soup, followed by Blackened Redfish. Tres Leches Cake with Fresh Berries is dessert.

For a full list of participants, click here.

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Culinaria Announces Restaurant Week, Rambling Rosé

August, believe it or not, is coming up fast. And, Culinaria reminds us that Restaurant Week, an event that highlights some of San Antonio’s favorite restaurants offering great prices. Here’s the bottom line: You get a three-course meal for $15 at lunch and $35 at dinner. These are chef-created menus specifically for Restaurant Week, and it’s Aug. 18-25.

Keep informed by visiting Culinaria events here, or follow Culinaria on Twitter, @culinariasa, for updates. They’ll be announcing participating restaurants soon. SavorSA, @mysavorsa will also be tweeting updates as we receive them.

Restaurant Week reservations are not required; however making them is a good idea. Make your reservations by calling the participating restaurants.

Rosé wines come in all shades of pink, from ultra-pale to deep rose. These wines are poured at Becker Vineyards, at Culinaria's summer event, Rambling Rosé.

Rambling Rosé

In the hottest part of the summer, Culinaria reminds you that a perfect summer wine, especially for Texas’ spicy food, is a great, dry rosé. Rambling Rosé will again be hosted by Becker Vineyards, Aug. 18. You’ll participate in a blind tasting of a varied selection of rosés along with a panel who will help guide you through the palate of flavors.

Chef John Brand of Las Canarias at the Omni La Mansion del Rio Hotel and Ostra at Mokara will provide tastes of food that goes well with a cool glass of rosé to complete the day.

There are two sessions: 1 p.m. and 3 p.m. The cost is $25 per person. Click here to make your reservations. Becker Vineyards is off Highway 290, near Stonewall, on Jenschke Lane.

 Cinema Culinaria

Every Thursday between now and Aug. 16,  EZ’s Brick Oven & Grill is partnering with Culinaria to present Cinema Culinaria. Check out Culinaria’s list of foodie movies, then enjoy a snack at EZ’s Sunset Ridge Shipping Center location, 6498 N. New Braunfels Ave. No reservations or ticket necessary, just come and enjoy.


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