Bruce Auden’s grilling tips
A five-time James Beard nominee for Best Chef Southwest, London-born Bruce Auden has trained some of the best rising talent in SA at his famed New American restaurant Biga on the Banks and at his new endeavor, Auden’s Kitchen, where he continues to experiment. What is your favorite grilling style? Up at the house…
Three to watch: Brooke Smith, The Esquire Tavern
Behind the kitchen door with exciting young local chefs
Africa’s mark on San Antonio’s Chili Queens
The San Antonio Chili Queens are long gone from Haymarket Plaza, where their tables laden with tamales and steaming tortillas alongside pots of fragrant chili once stood. They were shut down in the late 1930s by a health department that didn’t approve of open-air kitchens. Robb Walsh, author of numerous books on regional cuisine, including…
Three to watch: Jason Garcia, Ocho Lounge
Behind the kitchen door with exciting young local chefs
Q&A: Luca Della Casa
Since graduating from the unofficial School of Andrew Weissman, Piemonte, Italy, transplant Luca Della Casa has found an unlikely niche market by catering some of SA’s most delicious dinner parties. What brought you to San Antonio? I was living in Spain, in the Canary Islands, and a good friend of mine met a girl…
