Tag Archive | "The Boiler House Texas Grill and Wine Garden"

Chef Cooperative Dinner Benefit’s My Father’s Farm

root vegetables beets parsnipsOn Jan. 9, the Chef Cooperative presents Top Chefa Cooperative Dinner at the Boiler House to benefit My Father’s Farm. My Father’s Farm is a 52-acre organic farm that produces fruit and vegetables.  The meal costs $92.82 per person. The Boiler House Texas Grill & Wine Garden is at 312 Pearl Parkway, at the Pearl Brewery. To read more about the Chef Cooperative, see their website at Go to the Events page for link to buy tickets, or buy here.

Menu for Top Chefa Cooperative Dinner:

Slow Smoked Brisket: Smoked over mesquite coals with pecan and cherry wood, Drunken Texas Onion, Texas Olives and Pure Luck Goat Cheese Pissaladiére

Beer: Alamo Golden Ale
Stephen Paprocki and Kathy Pullin

Fruits de la Terre
Roasted Fall Salad

Wine: 2012 Picpoul Lutton
Tyler Hortsmann and Zack Lutton

Loncito’s Lamb Two Ways
Lamb Tartar with Quail Egg and Rosemary Phyllo and
BBQ Lamb Ribs, Prickly Pear, Potato Salad Purée and Cabbage Butter

Wine: 2011 Mourvedre, Reddy Vineyards
Chris Cook and Alex Altamirano

Achiote Broken Arrow Quail: Served with silk creamed corn, bacon-baby cabbage, and smoked sea salt

Wine: 2011 Tempranillo, Newsom Vineyards
Isaac Cantu and Toby Soto

Dorkol’s Flip
Jeret Peña and Timothy Bryand

Corned Pork Belly Sous Vide: With clams, crusty bread, squash blossoms, English peas and goat milk cream

Wine: 2010 Texas Tannat
Jeff White & Laurent Rae

Cold Cheese Board: Wine and cheddar ice cream, chocolate speck truffle, honey and fig ice cream, rosemary pastry crisps

Wine: Petite Syrah (Port-Style)
Melissa Beverage and James Whitson

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Coming Up: Food Bank’s Harvest of Hope, Boiler House, More

Harvest of Hope,  Sept. 15

Hosted at the Westin La Cantera Resort, Harvest of Hope is a tasting event that benefits the San Antonio Food Bank. September is Hunger Action Month, and you can check out many ways to help those who are in need of food for themselves and families. Click here.

At Harvest of Hope, guests are invited to sample signature dishes prepared by San Antonio’s finest chefs, restaurants, hotels and catering companies, while listening to live music and bidding on fabulous silent auction items.

To purchase tickets for $100 or to sponsor a table, please contact Jennifer Carter, special events coordinator, at (210) 431-8309 or

One Lucky Duck sign

One Lucky Duck Juice Bar and Takeaway Now Open at Pearl

The first franchise of One Lucky Duck Juice Bar and Takeaway outside of New York City has opened in San Antonio. One Lucky Duck offers fresh and premade juices, shakes, and salads, in addition to various other chef-driven menu items from Pure Food and Wine in NYC.

Some of the healthful, delicious options at One Lucky Duck include vegan cookies and macaroons, granola, and nut bars, as well as to three- and five-day cleansing options. Stop by and explore the newest addition to the Pearl culinary scene. Hours are 7 a.m. – 5 p.m. Monday through Saturday, 9 a.m. – 3 p.m. Sunday. They are at 303 Pearl Parkway. 210-223-DUCK (3825).

Be There: Boiler House Texas Grill & Wine Garden Fall Preview Wine Event

wine bottleBoiler House Texas Grill & Wine Garden is introducing fall and seasonal wines with a Fall Wine Preview Event. On Sept. 9, come and taste 20 wines including reds, whites and bubbles, from the Discoveries and Selections portfolio specifically blended for Lasco Enterprises, the parent company of Boiler House.

Featured wines include Guard Shack Zinfandel, Retrospect Cabernet and Meritage and Max and Jacques Pinot Noir.

Chef Jeff White will pair the wines with Texas-Ranch style tapas highlighting the restaurant’s signature breads and spreads as well as gourmet sliders including Green Chili Pork with green goddess slaw; Prime Rib with horseradish crème fraiche; and BBQ Short Rib with house-made pickles and lemon aioli. 210.354.4644

Boiler House Texas Grill & Wine Garden is at 312 Pearl Parkway. To come to this Sunday, Sept. 8 event, 2-6 p.m, is $45 per person, not including tax or tip.

Reserve your seat by calling the Boiler House directly at 210.354.4644.

Kevin Sousa, Pittsburgh restaurateur

Kevin Sousa, Pittsburgh restaurateur


The Granary ‘Cue & Brew at Pearl, Kevin Sousa — Guest Chef Collaborative Dinner

The Granary ‘Cue & Brew at the Pearl announces their next Guest Chef Collaborative dinner. The dinner, Monday, Sept. 9, will be star James Beard nominee and chef, Kevin Sousa from Pittsburgh, Penn. Sousa’s restaurants include Salt of the Earth, Union Pig & Chicken and Station Street Hot Dogs.

Seatings will be available at 6 p.m. or 8:30 p.m. Cost is $69 per person. Beer & wine pairings are extra. Look forward to seven “innovative” courses. Check The Granary website here for more information, and to make reservations on Open Table.


FratellosOpen now: Fratello’s on Broadway

This Italian deli also make pizzas, salads, panini, antipasti, soups and more.  An Italian Market offers “fresh baked breads, cookies and pastries, as well as an assortment of gelatos.  Fratello’s will offer imported Italian pastas, San Marzano tomatoes, olive oils and vinegars. Check out the website at 210-444-0253.


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One of Summer’s Pleasures Is Corn Hot Off the Grill

Sprinkle cheese, drizzle crema and shake plenty of spices over your corn.

Sprinkle cheese, drizzle crema and shake plenty of spices over your corn.

I haven’t been able to get enough grilled corn this summer. I even forgo throwing meat on the grill, preferring to make a couple of ears the centerpiece of my lunch or dinner plate. All it takes is a little butter or crema, salt, pepper and lime, and I’m all set.

One method of grilling corn has you soaking it before placing it over the flames.

One method of grilling corn has you soaking it before placing it over the flames.

For those who have never grilled corn before, it’s not hard. But you don’t just throw an ear on the grill the way you would a red pepper.

You can grill corn essentially two ways:

  • Shuck the corn, spray or brush the ears with a little oil and place them on a grill that’s fairly hot. Turn the ears regularly and in about 12 minutes, they’re ready to eat.
  • Or you can soak your ears of corn in water for about 15-20 minutes, then pull back the husks, making sure they stay attached, and remove all the silk. Spread some butter on each ear and salt before wrapping the husk back around it. Wrap in foil and place on the grill for about 15 minutes or so, turning regularly as it cooks.

What’s the difference?

Wrap the soaked ears in foil before placing on the grill.

Wrap the soaked ears in foil before placing on the grill.

The first method gives you plenty of grill-darkened kernels, which is visually appetizing to those of us who love grill marks and a few blackened kernels added to the yellow and while. It also tastes great because some of those kernels will caramelize in the heat, adding a sweetness as well as a chewiness. A few kernels get so hot, they will pop as they cook.

The second method steams your corn until it is truly tender while keeping each ear a pristine yellow and white. Each kernel pops in your mouth with plenty of steaming hot juice.

So, which is better?

That’s up to you. Which do you like better?

I asked Jeff White, executive chef at the Boiler House Texas Grill and Wine Garden, if he had a preferred method, and he said it really depended on your situation.

Used grilled kernels in your own corn in cup.

Used grilled kernels in your own corn in cup.

If you’re grilling corn for your family and you’re going to eat it immediately after removing from the grill, then the strip away the husks and get some char marks on those kernels, he said. But if you’re grilling corn to be served later, then steam them on the grill inside their husks; they’ll hold up better in a steam tray.

Once the corn is finished, you can get as fancy or as plain as you want. If you’ve been to any festival around San Antonio that sells roasted corn, you know how elaborate the toppings can get. From buckets of butter to various kinds of spices, the array is extensive.

A Mexican-style elote would likely feature cayenne or some type of chile powder, a little drizzle of crema or a smear of mayonnaise, a sprinkling of cotija cheese (Parmesan will work) and lime juice. Or you could make your own border-style corn in cup with the kernels cut off the cob and served in a similar cheesy cream topping. You don’t need hard and fast recipes for these, just add the ingredients you like.

By the way, if you’re concerned about getting non-genetically modified corn, you can check out your local farmers markets and ask. Or you can go to Trader Joe’s or Whole Foods, both of which have said their produced is GMO-free, though it still wouldn’t hurt to ask.


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2012 Was a Year of Eating Well

The Pearl has become a food lover’s center for festivals as well as restaurants.

Bliss is aptly named.

As we approach the end of 2012, it’s time to look back on the many great flavors that we sampled. The list is lengthy, thanks to a decided upturn in culinary offerings across the city, both on the dining scene and for the food lover in general.

One of the biggest food stories of the year was the continued growth of the Pearl Brewery, which saw the opening of three praise-worthy eateries and a trendy bar. It also was the location of an increasing number of food festivals, meaning thousands from all over the city were showing up on a regular basis for cooking demonstrations at the Saturday farmers market, for paella, burgers and barbecue or tamales, and for the restaurants, all in the quest of good food.

A glimpse into the kitchen at the Granary.

The list of new restaurants includes the Granary ‘Cue and Brew, which restored beer making to the premises. Artisan barbecue, fine brews and an irresistible condiment known as ‘cue butter all made this a welcome addition. The Boiler House Texas Grill and Wine Garden delivers on the belief that quality grilled meat is prerequisite in the Lone Star State, and the massive setting, covering two stories, is epic enough to complement chef James Moore’s ranch-style fare.

The most intriguing addition, though, is NAO, the Culinary Institute of America’s full-service restaurant, which has provided San Antonio with its broadest and most authentic taste of South and Central American cuisines to date. These exciting flavors, from seafood stews and roasted meats to an inviting cocktail program, have somehow not been able to secure a foothold before in a city that values its Tex-Mex above all; yet in just a few months, NAO has developed a local following, and its client base should grow as word continues to get out to the rest of the country that the school has a campus and a destination restaurant here. When the visiting chef series returns, with culinary stars from countries as diverse as Brazil, Peru and Argentina, you’d be wise to make your reservations as soon as possible.

The CIA’s flagship restaurant in San Antonio.

NAO is also built on the concept of small plates, which has also not been widely popular in San Antonio. Yet Bite in the Southtown area and a revitalized Nosh on Austin Highway are joining in the effort to break that mold.

Southtown continued to attract diners from across the city, as Mark Bliss returned with a new restaurant, the aptly named Bliss. The warmth of the place, the impressive setting and the comfort of the food, especially when enjoyed at the chef’s table in the kitchen, all help place it among the city’s best.

Johnny Hernandez opened two distinct venues in the Southtown area, if not Southtown proper. They include the Frutería at the Steel House Lofts, where you can get everything from market-fresh fruit for breakfast to an impressive array of, you got it, small plates for dinner, and Casa Hernán, an airy catering facility and brunch spot in his own home.

Another welcome addition to the Southtown scene was the Alamo Street Eat Bar, a food truck park that featured crazy good burgers from Cullum’s Attaboy, the Peacemaker combination of pork belly and fried oysters from Where Y’At and the DUK Truck’s duck confit tacos. Add Zum Sushi, The Institute of Chili, Wheelie Gourmet and a few other visitors, as well as a great beer lineup, and you’ve got some wonderful fresh treats. And what do food trucks provide but small plates, albeit from different plates, giving you the feel of being on a tapas trail?

An “Eat Street” crew films at the Point Park & Eats.

Another food truck park that opened up north in Leon Springs was the Point Park & Eat, which also offers a great beer selection and a wide array of foods from a lineup that has changed in the months that it’s been open. The culinary confections come from trucks such as Skinny Cat, Gourmet on the Fly, Blazin’ Burgers and Say-She-Ate.

Television continued to discover may of these culinary gems. Say-She-Ate was one of four food trucks filmed for the TV series, “Eat Street.” The others include Rickshaw Stop, Tapa Tapa and Society Bakery. Meanwhile, PBS celebrity chef Ming Tsai came to town to film segments of “Simply Ming” with Diana Barrios Treviño from Los Barrios, Elizabeth Johnson of the CIA, John Besh of Lüke (visiting from New Orleans) and Johnny Hernandez at La Gloria.

Sustenio, with Stephan Pyles’ blessing and David Gilbert’s gifts, made people realize the Eilan Hotel Resort and Spa off I-10 was not just a pretty façade. Its menu, with much of the dishes derived from local meats and produce, features an exciting array of ceviches that captured the freshness of the sea and a number of dishes using South Texas Heritage Pork products.

The $13 Burger at Knife & Fork.

The gastropub movement continued with the opening of Knife & Fork in the Stone Oak area. An outgrowth of the Bistro Six food truck, it offered a $13 Burger worth every cent, an extensive cocktail program and a laid-back atmosphere.

Meanwhile, the bistronomy craze — a hybrid of “bistro” and “gastronomy” — could be found in Laurent’s Modern Cuisine on McCullough Avenue. Next door to the still-vibrant and dependable Bistro Vatel, it proved that a segment of San Antonio does love its French food.

For those who enjoy a meal every now and then at home, the number of gourmet groceries grew, thanks to the addition of Trader Joe’s in the Quarry Extension and a second Whole Foods on Blanco Road, north of Loop 1604. The food warehouse Gaucho Gourmet expanded its hours to the public to six days a week, while Groomer’s Seafood reeled in even more seafood lovers, especially when lobsters hit a mouthwatering low of $5.95 apiece.

Classic cocktails have made a comeback.

San Antonio lifted it spirits high during the year. Distilled spirits, that is. Mixed drinks, both shaken and stirred, got a huge boost from the first annual San Antonio Cocktail Conference. But it didn’t stop there. The Blue Box in the Pearl and the downtown Brooklynite joined the likes of Bar 1919 in the Blue Star Complex and the bar at NAO as havens for hand-crafted classic cocktails. A rye sour shaken with traditional egg white, a real martini made with gin and a pisco sour bright with freshly squeezed citrus were all incentives that made exploring these nightspots fun.

Expect beer’s popularity to soar in the new year. Beyond the excellent brews at the Granary, we await Alamo Beer’s ambitious plans for a downtown complex that will feature a restaurant as well as a brewing facility as well as the launch of Branchline Brewery.

What else can we expect? The Pearl will continue to expand with the openings of Jesse Perez’s Arcade Midtown Kitchen and an as-yet-unnamed venture from Steven McHugh as well as the move of Green Vegetarian Cuisine, all of which will add to the draw of the campus. Culinaria has announced plans for a community garden center offering food and agricultural education for the city. Andrew Weissman is taking over the former Liberty Bar site on Josephine Street.

With these strides forward on so many fronts, the city’s culinary scene should continue to offer some enticing new flavors for anyone with a healthy appetite.

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