Hot Wells Harvest Feast Is Coming Up 

click to enlarge Put your gastronomical and archaelogical skills to the taste at the same time. - DAVID RANGEL
  • David Rangel
  • Put your gastronomical and archaelogical skills to the taste at the same time.

Last year as the Spurs gathered a few thousand of their most passionate fans at the Alamodome to celebrate a fifth championship, a few hundred foodies gathered to support the Hot Wells Conservancy's second Harvest Feast. Let's just say organizers chef Robbie Nowlin and artist best friend Justin Parr won't have to compete with basketball celebrations this year during the third annual shindig on June 3 from 6 to 9 p.m.

Tickets ($75 per person and $125 for pairs) are still available for this extremely casual affair that highlights the ruins of Hot Wells while preserving its future. For those unfamiliar with the food-lover's feast, Parr, who doubles as caretaker of the grounds, has an ever-growing garden that's harvested for the event. This year's crops include fennel, summer squash, zucchini, rosy peaches, along with two dozen pepper plants and three dozen heirloom tomato plants.

Much like Harvest Feast 2.0, the event is open to the public and takes up the nooks and crannies within the ruins, the lawn and even Parr's garden. You'll find tented booths alongside broken-down walls and tall bar tables. Other than the laidback vibe and the access to South San Antonio's history, the biggest draw should be that the chefs put their best foot and food forward for their friend, Nowlin.

This year's huge list of participants includes 16 returning chefs along with a few new names, including Brooke Smith of Esquire Tavern, John Fahle of Outlaw BBQ, Quealy Watson of Hot Joy, Tim McDiarmid of Tim The Girl, Mark Weaver (formerly at Tre Trattoria), Luis Colon of Folc, Harris Esparza of Compass Group and Halston Connella of Citrus.

Rebecca Masson of Houston's Fluff Bake Bar, PJ Edwards of Austin's Gardner and Andrew Wiseheart of Contigo will round out the list of out-of-town chefs in attendance. Parr will also join the party with a kimchi/sauerkraut made from the garden.

The addition of more cocktails, wine and beer only help sweeten the deal that also includes a shuttle to and from Mission County Park, where parking is being relocated. Heels are strongly discouraged, for once. Email Hot Wells Conservancy executive director Cindy Taylor ( for reservations and tickets.

Finally in food truck news, Daniel Dominguez has rebooted the Stay For the Food Truck with a new name and menu. The Hot Box is hitting up downtown spots like 1800 Broadway and The Brooklynite with duck tacos, Wagyu burgers, Akaushi scotch eggs and fanciful nachos with smoked cheddar cheese, jicama salsa and choice of meat. How about it?



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