Italy

Tag Archive | "Umai Mi"

Monterey, Umai-Mi Good Tastes Coming Up!


The Monterey sign featured
New chef at The Monterey
Luis Segovia, The Monterey’s chef de cuisine, is a taco-loving, Culinary Institute of America Hyde Park grad who previously worked at San Antonio’s The Sandbar Fish House & Market and Il Sogno. Luis makes some pretty killer Beef Tongue Tacos with pickled bell peppers and cotija cheese. They’re on the menu now, along with the likes of Szechuan Queso Dip, a French Fry Po-Boy and a Smoked Sausage Corn Dog.
And because its summer in Texas, the Monty is serving three takes on mariscos: Charred Squid (jicama, mango, lime vinaigrette, green curry, crispy onions), Grilled Shrimp Aguachiles (lime, jalapeño, cucumber, avocados, red onion) and Campechana El Monty (shrimp, bay scallops, fish collar pickled onions avocado). In true El Monty fashion, this new menu is not one that stays within the lines.
The Monterey is located at 1127 S St. Mary’s St, San Antonio, TX 78210, in the King William neighborhood. The restaurant is open Tues-Thurs: 6pm-11pm, Fri and Sat: 6pm-12am, and Sun: 10am-2pm. For further information please visit www.themontereysa.com.

 

Chef Rebecca MassonChef Rebecca Masson teams up with Jason Dady at Umai Mi

Chef Rebecca Masson, acclaimed chef at Houston’s Fluff Bake Bar, will join Jason Dady at Umai Mi – Modern Asian Restaurant & Bar on July 15 at 6:30 p.m.

This is part of a guest chef series, and a chance for you to get some tastes from a Houston chef without making the drive!

This six-course meal is limited seating and you’ll want to make reservations soon at 210-496-0555. Umai Mi is at 555 W. Bitters at The Alley on Bitters.

The cost is $60 per guest, plus tax and gratuity; $30 beverage pairing available;  You can also donate $25 to Rebecca’s Charity Lucky Dog Rescue in exchange for a free high five and a fluffernutter

 

 

 

 

Posted in Daily Dish, Events, NewsComments Off on Monterey, Umai-Mi Good Tastes Coming Up!

Dady, Wiseheart Team Up for Umai Mi Chinese Feast


Andrew Wiseheart, chef at Austin's Contigo.

Andrew Wiseheart, chef at Austin’s Contigo. Photo Courtesy Austin Food & Wine Festival.

Jason Dady, chef and owner of Umai Mi in San Antonio, and Andrew Wiseheart, co-owner and executive chef at Contigo restaurant in Austin, will be cooking together during this one-of-a-kind event here on March 18.

The two chefs were both inspired by their parents’ favorite Chinese dishes they were introduced to when they were young. They’ll be alternating courses of an Asian-inspired dinner called “My Parents’ Chinese” featuring items such as kung pao pickled shrimp and a version of orange chicken that includes blood orange, red-pepper jam, green onions and crisp duck skin.

The six-course menu, with wine, will be at Umai Mi – Modern Asian Fare at 555 W. Bitters Road (in back of The Alley shops on Bitters).

The reception begins at 6:30 p.m. with dinner beginning at 7. Dinner is $55 per person. For reservations call Umai Mi at 210-496-0555.

Chinese to-go box

Posted in EventsComments Off on Dady, Wiseheart Team Up for Umai Mi Chinese Feast

SACC Starts at Majestic with a Splash (or Two)


The throngs on the first floor of the Majestic Thursday.

The throngs on the first floor of the Majestic Thursday.

By John Griffin & Bonnie Walker

Here’s a great way to ring in the new year (in case you didn’t do it quite right a couple of weeks back.)

Dress up, go downtown, then join several hundred other people at a historic theater, wander from cocktail table to bar to a balcony to catch some fresh air.

Then, go back inside and do it again.

That was the scene Thursday night at the Majestic during the opener for the third annual San Antonio Cocktail Conference.

Hundreds of people wandered through the four floors of the theater, sampling everything from rum punches and French 75s while sampling bites from Feast, The Friendly Spot, the Monterey, GauchoGourmet, TasteElevated and Restaurant Gwendolyn. Jason Dady offered a sneak peak of his new restaurant, Umai Mi, by offering tamarind-glazed brisket with spicy peanuts and pickles. It’s supposed to open next week, Crystal Dady said.

Meanwhile, people were enjoying a host of cocktails, some elaborate and some simply delicious.

The Cointreau Rickey (recipe below) would be a perfect refresher on a hot summer’s day, and all you had to do to make one was mix the orange liqueur with fresh squeezed lime juice and soda. You could muddle your own additions to the drink, including cucumber, mint, raspberries, strawberries and basil leaves.

Treaty Oak Rum out of Austin mixed up a daiquiri, while Magellan’s Last Word was a voyage of sweet and tangy with its mix of Magellan’s Gin, Maraschino, lime juice and Chartreuse.

SACC 2014 Cigarmaker

Cigar-maker draws a crowd.

Out on the balcony a cigar-maker was flattening and cutting leaves of tobacco and fashioning smokes, trying to keep up with the audience of interested onlookers.

While munching on a cocktail cupcake from Gigi’s Cupcakes or snacks from the Art Institute, you could sip a Cutty Side Scuttle created by Benji Pocta of Chino Chinatown in Dallas. The winning drink featured Cutty Sark, lemon juice, simple syrup, ginger beer, Sandeman Port and Angostura Bitters.

Next to him, Ryan Sumner of Driftwood in Dallas was mixing up Judy Is a Punch cocktails complete with umbrellas and skewers of mint, lime and a marinated cherry. The drink featured Brugal Extra Dry Rum, lime, grenadine, Demerara, Allspice Dram and Herbsaint.

Of course, all of the fun was for a good cause. The San Antonio Cocktail Conference is a fundraiser for two children’s charities, HeartGift and ChildSafe San Antonio. Plenty of events remain from today through Sunday. For more information on the conference, click here.

For a Cointreau Rickey, use a siphon or club soda.

For a Cointreau Rickey, use a siphon or club soda.

Cointreau Rickey

2 ounces Cointreau
1 ounce fresh lime juice (about 1 lime)
4 ounces club soda

Simply pour Cointreau and fresh lime juice into glass and fill with ice. Top off with club soda and stir.

Variation: For a Cucumber Mint Rickey, muddle 3 slices cucumber and 5 mint leaves in the bottom of your glass. Add the ingredients above .Garnish with a sprig of mint.

Makes 1 cocktail.

From Cointreau

Judy Is a Punch

Judy Is a Punch

 

Posted in Drinks, FeaturedComments Off on SACC Starts at Majestic with a Splash (or Two)