By Emily Reynolds
More and more we are seeing the arts collide here in San Antonio — and the results are delicious.
That’s because along with the thriving visual and musical fine arts, the culinary arts are experiencing a renaissance as well.
Chefs such as John Russ of Luke and Alamo City Provisions, are working with art galleries to host well-rounded dinner events. The national dinner series, Dinner Lab, is joining forces within unique, creative dining spaces, and The Witte Museum is now hosting a series of dinners with cocktail pairings in their new H-E-B Body Adventure kitchen.
San Antonio is truly embodying the moniker ‘a city on the rise and our culinary pioneers are making that happen one bite at a time. Read more about these exciting events below; check out the calendar of upcoming events that follows.
Chef Zach Lutton of Salud!, right.
It is within the spirit of collaboration that The Witte Muesum crafted Salud! Culinary Nights, a series of tasty, interactive evening programs where adults can meet top local chefs, farmers, ranchers and food historians in an intimate setting.
Each program also features wine, beer or cocktail pairings from the finest Texas winemakers, brewers and mixologists.
The last dinner featured a three-course meal from Zedric’s. Executive chef/owner Zach Lutton created a healthy meal with vibrant flavors, giving life to one of the three key themes of the H-E-B Body Adventure: addressing healthy foods and eating habits.
The name “Salud!” came from the idea of how we raise a glass and toast prior to a great conversation over dinner with friends. Salud endeavors to make sure that is how guests feel when they attend these events. The Witte’s goal is to host Salud! monthly, with breaks during the holiday season and Fiesta.”says Kim Biffle of The Witte.
Alamo City Provisions
This group is also painting the town red with a stellar lineup of chefs and cool spaces to eat, drink and taste at.
John Russ (right) is part of Alamo City Provisions.
“There is such as wealth of hidden creativity surrounding us in San Antonio. We are thrilled to be opening more opportunities for people to explore and enjoy. It is so important to the sustainable development of the community. We are committed to creating something that is organic in nature as well as pleasant, relaxed and thoughtful,” Russ says.
“Alamo City Provisions curates the simple expressions of music, cocktails, food and physical art into an experience that is inviting and honest,” he says, explaining the vision behind the Alamo City Provisions dinner series.
With a national reputation, hosting dinners in cities such as New Orleans, New York, Austin, and now San Antonio, Dinner Lab is here to stay.
Memberships are rising daily and there is no better time to purchase one. In fact, in purchasing one membership, you are actually purchasing two. Membership includes access to traveling chef dinners, happy hours, and exclusive wine and dine opportunities.
Dinner Lab is still accepting memberships in San Antonio, and includes access to all of Dinner Lab’s dinners. The current chef lineup is touring the states with hopes of owning their own restaurant at the end of the rainbow.
Mark Your Calendars:
Alamo City Provisions: Their next dinner is set for Sept. 21, The Inn at Craig Place, 117 West Craig Place; 6 p.m. champagne reception, followed by dinner at 6:30 p.m. This is a four-course plated dinner with wine pairings. Tickets may be purchased here.
Salud!: Next dinner is set for Oct. 8, and classes are limited to 60 guests per evening and tickets start at $50 per person, $45 for members and include a souvenir wine glass. For more information, please call Witte Reservations at 210.357.1910 or visit www.WitteMuseum.org.
Dinner Lab: The next dinner is set for Sept. 24, but before that check out the membership link here. Dinner will include: Corn Chowder with crispy arepa | pancetta | scallion; Country Pork Roulade with celery apple slaw | grain mustard | espelette almond crumble; Falafel with Arugula and cucumber ribbon | creamy tahini | pickled onion; Halibut with Tomato Marmalade | olive | yellow squash purée | fingerlings | chorizo: and Vanilla Marinated Pineapple Lime | cilantro | espelette yogurt. These all prepared by visiting chef, Aaron Grooskopf. Grooskopf is one of the three chefs that has emerged from the field of the Dinner Lab tour. He distanced himself from other top ranking chefs across the country with a resume that includes Per Se, 5th Floor, and Rubicon to name a few.