News and notes from the San Antonio food scene
Calling all culinary graduates:
Graduates of the Tourism, Hospitality, and Culinary Arts programs at St. Philip's College are looking for former students to form an alumni association. St. Philip's College has offered culinary arts education since the late 1970s; it is the only culinary arts school in San Antonio.
For more information, contact the THCA Department at 531-3315 or email email@example.com.
El Mirador, 722 S. St. Mary's, is stretching its wings into a building next door and will include an area for cigar aficionados.
Lady Bird Johnson offers her chili recipe, Ray Benson his caldo, and Troy Aikman his stromboli in H-E-B's Made in Texas cookbook, released in celebration of the San Antonio-based grocery chain's 100th anniversary.
From gingersnaps to Texas taco pie, sweet potato soup to Mexican cabbage, crawfish etoufée to baked ziti, the 250-page cookbook includes recipes from every region of the Lone Star State.
It is available in hardcover at all Texas H-E-B stories for $19.05. One dollar from the purchase of every cookbook goes to America's Second Harvest Food Banks.
There's no time like the fall for soup and wine
Dine & donate
Through November 14, Dave & Buster's, 440 Crossroads Blvd., is participating in a Dine & Donate fundraiser, which features six new menu items. One dollar from the purchase of every Dine & Donate menu item goes to American Second Harvest, a national food bank. The Dine & Donate menu includes Smokehouse Sliders, California Bar Chicks, BBQ Beef Dip, Tortilla Crusted Tilapia, Chimichurri Shrimp Pasta, and Grilled Shrimp Skewers.
Whole Foods' Bryan Gillenwater leads a class on Thursday, October 28, about preparing holiday fare with roasted harvest vegetables and a Champagne vinaigrette, sweet potatoes with lime & spiced pecans, and turkey pot pie. He will also recommend wines that can be paired with the dishes. The class runs from 6:30-8:30pm. It is offered through the Northeast Independent School Distict; to register, call 657-8866. Cost is a $10 food fee and a $20 registration fee.
Oenophiles and nubile wine
On October 30, Spicewood Vineyards will release Merlot Nouveau 2004, which signals the end of the harvest season and the beginning of the holidays. A young, fruity, and low-tannin wine, the Merlot Nouveau is intended to be drunk now and throughout the holidays.
Chef Steve Howard of Buffalo River Cuisine and founder of the Navajo Grill in Fredericksburg, will prepare food for the event, which begins at 7pm at Spicewood Vineyards, 1419 County Road 409 in Spicewood, located in Burnet County, northeast of Round Mountain. Reservations are required; call (830) 693-5328.
Don't fear the Rioja
In celebration of its 75th anniversary, The Grey Moss Inn, 19010 Scenic Loop Rd. in Grey Forest, is hosting a series of events through November. On October 31, Joe Baker of SeaZars Fine Wine and Spirits in Alamo Heights hosts a tasting of "Really Big Scary Reds." The event runs from 4-7pm and includes appetizers. Cost is $30 per person; $5 will be donated to the Cancer Therapy and Research Center in San Antonio. Make reservations at 695-8301. For more information about the restaurant, go to www.grey-moss-inn.com.
A soupçon of soup
Chef Michael Flores leads a Central Market Cooking School class on Thursday, October 28 from 6:30-9pm on "Simple & Sensational Soups for Family & Friends." Menu includes tomato garlic soup with saffron rice, pumpkin soup with nutmeg crème fraîche, Asian-style noodle soup, tortellini soup, and mushroom brie soup. Cost is $40. The classes are held upstairs at Central Market, 4821 Broadway.
Compiled by Lisa Sorg
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