One hundred percent of the proceeds of the Teddy Bear Brunch will go to the Children’s Bereavement Center. Photo: La Cantera Resort & Spa, used with permission.
In observance of Children’s Grief Awareness Month, La Cantera Resort & Spa is hosting the ultimate Teddy Bear Brunch experience at Signature Restaurant at La Cantera Resort & Spa on Saturday November 13 from 10a.m. to 2p.m., reservations required. Benefitting Children’s Bereavement Center, this brunch aims to educate, advocate and raise awareness about the needs of grieving children, teens, and their families by focusing on the good works of Children’s Bereavement Center of South Texas. (La Cantera Resort & Spa, 2021)
For most children and adults, the Teddy Bear is a symbol of love and security, a source of comfort when they sleep and a form of protection when they are awake and feeling vulnerable. Build-A-Bear Foundation has donated 100 Teddy Bears to the Children’s Bereavement Center via the Teddy Bear Brunch. La Cantera is hoping to match that gift by asking guests to bring a brand-new Teddy Bear for donation to the Center.
Children’s Bereavement Center of South Texas is so much more than a place where grieving children go to heal; it is a place of transformation. The Center serves thousands of children, caregivers, and community members through ongoing counseling, education, and support groups provided at no cost to the children and families served. Because Teddy Bears are an important part of the mission at Children’s Bereavement Center, every child starts their journey at the Center with a bear, to remind them that they are not alone in their journey through grief.
The Resort’s goal is to collect 100 Teddy Bears matching the Build-A-Bear Foundation donation for a total of 200 bears for the Center’s Holiday gift exchange with the children they serve.
One hundred percent of proceeds from the Teddy Bear Brunch will benefit Children’s Bereavement Center. Tickets are $75 for adults, $45 for children, please call Signature 210-247-0176, Tuesday through Sunday after 1p.m. to make reservations.
Project Pollo will be passing out FREE Chikn’ sandwiches during the Pollo Patrol National Roadshow. Photo: Project Pollo, used with permission.
November is World Vegan Month, and in honor of the occasion, Project Pollo is flying the coop to giveaway a total of 10,000 sandwiches during a coast-to-coast roadshow. From November 1 through 23, the Project Pollo wrapped van will travel the U.S., making converts out of carnivores one city at a time. Dubbed the “Pollo Patrol,” this mobile kitchen will be passing out FREE Chikn’ sandwiches made with house breaded crispy Chikn’ strips topped with house-made aioli and dill pickles. The concept is the answer to the often asked, “when will you open in my city,” question, and it’s all part of the company’s commitment to making vegan fare accessible, delicious, and affordable to everyone. (Project Pollo, 2021)
Going mobile is not new to Project Pollo. Some may recall that the popular chain got its start as a food truck near San Antonio, Texas before spreading its wings to brick and mortar locations across the state. For the past year, this plant-based fast-food chicken concept has had the fast-food industry squawking about its unprecedented growth of 12 locations in just over 12 months with plans to spread its wings to 100 stores nationally by 2024. The rebellious recipe for success lies in challenging industry norms with a combination of plant-based affordability, convenience, sustainability, and deliciousness that attracts the adamant vegan and the curious carnivores. Named one of the top 15 vegan fast-food chains in the US by VegNews, the first-of-its-kind concept is the brainchild of entrepreneur, Lucas Bradbury, who recently made the list of 28 Young Restaurant Leaders to Watch by QSR Magazine. More than just a restaurant, Project Pollo is a company that gives a cluck. With a motto of people over profits, the stores have given away more than 9,000 vegan sandwiches, burgers, and hot dogs and saved as many as 239,782 chickens to date.
You do not have to hunt and peck to find out where these trucks will roost. Just follow their journey on social media @projectpollo for specific locations and updates.
Scheduled cities include:
• New Orleans, LA ((November 1 – 2) • Athens, GA (November 4) • Atlanta, GA (November 5 – 6) • Charlotte, NC (November 8 – 9) • Nashville, TN (November 10 – 12) • Phoenix, AZ (November 15 – 16) • Los Angeles, CA (November 17 – 18) • Las Vegas, NV (November 19 – 20) • Denver, CO (November 22 – 23)
Texas resident: to kick things off, this offer will be available at all Project Pollo locations across the Lone Star State during store hours on November 1, also known as World Vegan Day.
Smoke & Embers: The Art of Vaquero BBQ is this Thursday, October 7 at the Briscoe. Photo: Briscoe Western Art Museum, used with permission.
There is no doubt that good Texas barbecue is a masterpiece to be admired, but is your barbecue museum-worthy? Join the Briscoe Western Art Museum for “Smoke & Embers: The Art of Vaquero BBQ” as acclaimed pit master, author, and chef Adrian Davila leads an in-depth, hands-on demonstration of the history and techniques behind the cuisine that once kept vaqueros and cowboys fed. (Briscoe Western Art Museum, 2021)
“Smoke & Embers: The Art of Vaquero BBQ” is this Thursday, October 7, from 6:30p.m. – 8:30p.m. Third generation pit master Davila will guide guests through perfecting Texas barbecue on the pit in the Briscoe’s McNutt Sculpture Garden, discussing and exploring barbecue and traditional vaquero cooking methods on the range.
The evening is a perfect side to complement the Briscoe’s fall exhibition, Vaqueros de la Cruz del Diablo: Contemporary Photography of the Northern Mexican Cowboy. Making its United States debut at the Briscoe, Vaqueros de la Cruz del Diablo features celebrated photographer Werner Segarra inviting audiences to peer into the world of the Norteño Cowboys from Sonora, Mexico – not as a casual tourist, but as an intimate observer. With almost sixty images spanning more than twenty years of the lives of the vaqueros, Segarra’s images highlight the expansive landscape, their daily work, and the intimacy of their homes, not merely documenting the vaquero, but celebrating his subjects and their way of life. The exhibition opened to the public September 25, 2021 and will run through Monday January 24, 2022.
The Art of Vaquero BBQ is $55 for museum members and $65 for non-members. In addition to the barbecue presentation and hands-on pit demonstration, the evening includes a three-course tasting to enjoy with wine and beer, and Davila’s special Dry Rub to take home. Space is limited on a first-come, first-served basis and tickets must be purchased in advance.
A world-recognized barbecue pit master and author, Davila is a third-generation pit master, chef and restaurateur at his family’s acclaimed Davila’s BBQ in Seguin. Davila has been featured as a guest chef on Food Network’s “The Kitchen” and “Barbecue Beatdown,” and at restaurants La Fama Barbecue and The Ugly American, in Bogota, Colombia. His book, “Cowboy Barbecue: Fire & Smoke from the Original Texas Vaqueros,” celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history, goes beyond standard grilling and offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. The book will be available for purchase and Davila will be signing copies during the event.
Davila’s BBQ’s special dry rub is available in more than two hundred H-E-B stores across Texas after Davila was named a finalist in the grocery chain’s Quest for Texas Best competition. Invented by Davila’s grandfather, the dry rub is used on all of Davila’s BBQ’s meats, including lamb, pork, brisket, and chicken. In addition to taking home Davila’s BBQ’s rub, there will be a raffle during the event and the prizes will include a Davila’s Decadent Dinner for four at the restaurant that includes a behind-the-scenes pit tour, two bottles of Davila’s BBQ sauces and a $25 gift certificate for a return visit. The dinner is a complete meal for four hungry people, featuring a wide array of menu items and a few off-menu items for everyone to enjoy.
The Briscoe Western Art Museum: Preserving and presenting the art, history and culture of the American West through engaging exhibitions, educational programs and public events reflective of the region’s rich traditions and shared heritage, the Briscoe Western Art Museum is located on the San Antonio River Walk at 210 W. Market Street in the beautifully restored 1930s former San Antonio Public Library building. Named in honor of the late Texas Gov. Dolph Briscoe Jr. and his wife, Janey Slaughter Briscoe, the museum includes the three-story Jack Guenther Pavilion, used for event rentals and programs, and the outdoor McNutt Sculpture Garden.
Adrian Davila. Photo: Briscoe Western Art Museum, used with permission.Photo: Briscoe Western Art Museum, used with permission.
Taste of the Dominion 2021 will take place October 7, 2021. Photo: google
After a one year hiatus, Taste of the Dominion, San Antonio’s favorite restaurant tasting, returns on Thursday, October 7, 2021 from 6p.m. to 9p.m. Sponsored and held annually at the exclusive Dominion Country Club, the event features more than 20 restaurants, alcohol tastings, and a silent auction – all benefitting the San Antonio Food Bank. (San Antonio Food Bank, 2021)
The event is a largely-outdoor event and is one of the few times non-members can visit the Club. Tickets for the event are going fast and available for $50 each.
Silent auction highlights include: · 5 days in a luxury 3-bedroom condominium in Beaver Creek, CO starting at $2,400 · Private wine class for 20 at Total Wines starting at $500 · Whataburger mixed basket with custom sneakers starting at $750 · Private dinner for 10 at Carrabba’s starting at $500 · A Night on the Town in Gruene (4) Gift Certificate Bundle: (Appetizers for 4 at Cantina Del Rio, Appetizers for 4 at Mozie’s, Dinner for 4 at the Gristmill River Restaurant & Bar, Admission for 4 to Gruene Hall, a $25 Gift Certificate from The Grapevine, and a $60 Gift Certificate from Cotton Eyed Joe’s.) starting at $295
Parking for guests is conveniently located next to the Dominion Country Club at Raymond Russell Park (free shuttle). Tickets will sell out so get yours soon.
Dominion Country Club 1 Dominion Drive San Antonio, TX 78257 (210) 698-3364
The San Antonio Food Bank is a 501c3 non-profit organization providing millions of pounds of food to over 530 charitable organizations in Southwest Texas serving those in need. In addition to food distribution, the San Antonio Food Bank provides numerous programs that not only solve the immediate problems of hunger, but help individuals and families gain long‐term food security.
This Oktoberfest Wine & Dine dinner will raise funds for San Antonio Food & Wine Alliance. Photo: google
On Sunday, September 19, Cured will be hosting an Oktoberfest Wine & Dine dinner to celebrate San Antonio’s unique German heritage. Multi-James Beard Award-nominee Chef Steve McHugh has created an extraordinary five-course dinner in collaboration with Chef Todd Pulsinelli, the acclaimed chef of chic New Orleans hotel The Chloe. (San Antonio Food & Wine Alliance, 2021)
The intimate dinner is on track to sell out as a key fundraiser for the San Antonio Food & Alliance’s (SAFWA) Culinary Grant Program in South Texas. Tickets include a five-course dinner paired with Lone Star Beer and German and Austrian wines selected by acclaimed sommelier and board member Paula Rester-Salinas. Additionally, Rester-Salinas has crafted a refreshing welcome cocktail with Tito’s Handmade Vodka, Nikolaihof Elderflower Syrup, muddled blackberries, freshly-squeezed lemon juice, and Mountain Valley Sparkling Water.
The culinary powerhouse team of McHugh and Pulsinelli will present a fresh take on German classics while sharing their inspiration and culinary philosophy with guests.
The menu includes: ● First Course of Presskopf of Local Pork with Gribiche Vinaigrette and Arugula Paired with Lone Star Das Bier Y’all ● Second Course of Blackened and Pickled Beet Salad with Smoked Trout Croutons and Horseradish Cream Paired with Selbach Incline Dry Riesling (Germany) ● Third Course of Quail Schnitzel with Fennel Choucroute, Sweet Potato Mustard, and Blackberry Jam Paired with Berger Grüner Veltliner (Austria) ● Fourth Course of Slow-Cooked Wild Boar Sauerbraten with Schupfnudeln ● Red Cabbage and Jus Natural Paired with Schloss Gobelsburg Zweigelt (Austria) ● Dessert Course of German Bee Sting Cake with Bavarian Cream Filling and Honey Almond Topping Provided with Coffee Service
The Oktoberfest dinner at Cured launches the Wine & Dine series in San Antonio. In the unique dinner format, attendees get an up-close-and-personal opportunity to understand each chef’s inspiration and culinary philosophy with specially designed menus expertly paired with top-tier wines and spirits. Previous Wine & Dine dinners have featured culinary legends Jacques Pépin, Lidia Bastianich, Emeril Lagasse, and more.
The exclusive dinner kicks off with a cocktail hour at 5:30p.m., followed by dinner at 6:30p.m. A limited number of tickets are available now via the SAFWA website for $225.
In addition to hosting the Oktoberfest Wine & Dine dinner, the Alliance will greet guests at the Pearl Farmers Market from 9a.m. – 1p.m. on Saturday, September 18. Guests who stop by the booth can register to win an artisan gift basket overflowing with local goodies from Alamo Gristmill & Spice, Byccombe Natural Solutions, Gourmet Texas Pasta, Pearl Goods, Swift River Pecans, Tio Pelon’s Salsita, Wildflower Caramels, and more.
All funds raised will benefit the host city’s culinary communities through SAFWA’s programming, including the Culinary Arts Career Conference for high school students and a unique grant program supporting culinary innovation and community giveback. As a continuation of its dynamic decade of success in supporting and cultivating Austin’s culinary businesses and nonprofits, the Austin Food & Wine Alliance (AFWA) expanded statewide in September 2020 to replicate its mission in Texas’ major cities, a move that will support pandemic recovery over the next several years. The newly formed Texas Food & Wine Alliance is the umbrella organization overseeing the AFWA, SAFWA, the Dallas Food & Wine Alliance, and the Houston Food & Wine Alliance.
SAFWA enjoys tremendous community support with H-E-B as a presenting sponsor and key supporters of Barton Springs Mill, Mountain Valley Spring Water, Pabst Brewing, Side Street Hospitality, Skurnik Wines, Sysco, Tender Belly, Tito’s Handmade Vodka, and Vital Farms.
The San Antonio Food & Wine Alliance is a 501(c)3 nonprofit organization dedicated to fostering awareness, support, and innovation in the South Texas culinary community through grants, educational programming, and events. Guided by an all-volunteer board of directors and committees made up of culinary- and community-minded professionals, the Alliance’s commitment is to support, inspire, and showcase Texas and beyond through the power of our diverse culinary communities.
For the first annual Taco Rumble, 19 celebrated San Antonio and Austin restaurants will bring their boldest flavors to the competition. Photo: google
An acclaimed crew of San Antonio and Austin restaurants will battle for the championship belt during the San Antonio Food & Wine Alliance’s (SAFWA) first annual Taco Rumble on Thursday, July 15, from 7:30-10 pm, presented by H-E-B. Limited tickets for the sure-to-sell-out event are available online for $65. (San Antonio Food & Wine Alliance, 2021)
The electric competition, the first in-person event for the recently formed nonprofit, will be held at The Espee, located east of Downtown San Antonio. Formerly known as Sunset Station, this historic spot offers a convenient rideshare location.
The menu for Taco Rumble promises to be a true taco lovers delight. Guests can indulge in a dizzying array of styles and flavors, ranging from traditional to new school. Competing to be the taco supreme will be:
Asador, Austin (Chef Joe Becerra) — Grilled Mushroom Taco with Mole Amarillo
¡Bucho! Tejano Street Fare, San Antonio (Chefs Gino Vidal & Jerry Moreno) — Chino Latino Poke Taco with a Tejano Furikake-Dusted Crispy Wonton Shell, Avocado, House Tuna Tartare, Habanero-Mezcal Aioli, & Micro Cilantro
Carnitas El Guero, Austin (Chef Gustavo Reyes) — Traditional Carnitas Taco
Carnitas Lonja, San Antonio (Chef Alex Paredes) — Michoacán- Style Carnitas Taco with Fresh Corn Tortillas
Eldorado Café, Austin (Chef Joel Fried) — Thunderosa Taco with Sirloin, Bacon, Roasted Jalapenos, Sautéed Green Chile and Onion Rajas, & Melted Jack Cheese.
La Fonda de Jaime 2.0, San Antonio (Chefs Jaime Hernandez & Pedro Rebollo) — Birria 2.0 Taco
La Generala, San Antonio (Chef Blanca Márquez ) — Costilla Taco with Pork Ribs Cooked in Signature Blend of Spices & Chiles
Jason Dady Catering, San Antonio (Chef Esteban Valdez) — Smoked Beef Short Rib Taco with Sikil Pak (Mayan Pepita Dip), Avocado, Oaxaca Cheese, & Salsa Macha
Lala’s Gorditas, San Antonio(Chef Steven Anthony Pizzini) — Puffy Tacos Norteño with Shredded Chicken, House Adobo Sauce Curtido, Crema, & Salsa Verde
Milpa (Chef Jesse Kirk), San Antonio — Taco Arabe with Shawarma-Style Pork, Crema Mexicana, Cucumbers, Cilantro, & Chile Arbol Salsa; Flor de Jamaica Taco with Hibiscus Flower con Sazon, Avocado Spread, Cilantro, Queso Fresco, & Salsa Habanero
Naco Mexican Eatery, San Antonio (Chefs Francisco Estrada & Liz Estrada) — “Mexican Grandmother” Dry Fideo Taco with Cream, Avocado, & Chicatanas (Mexican Flying Ants) Roasted Salsa on Heirloom Blue Corn Tortillas.
Paprika, Austin (Chef Margarito Pérez) — Taco de Suadero with Brisket Confit, Cilantro, Onion, and Salsa de Arbol
R19 Taqueria, Austin (Chef Christopher Haydostian) — Báhn Mì Tacos with Twice Cooked Pork Belly, Pickled Jicama Tortilla, Traditional Vegetables, Herbs, & Hanoi Vinaigrette
Trill Foods, Austin (Chef Nick Belloni) — Charred Broccoli Taco with Lime, Queso Oaxaca, Smoked Scallop XO Sauce, & Lobster Tortilla
Austin Taco Mafia (Chef Luis “Beto” Robledo of Cuantos Tacos, Chef Anthony Pratto of Discada, Chef Edgar Rico of Nixta Taqueria, & Chef Gerardo Guerrero of La Tunita 512) — Campechana Taco with Arrachera (Skirt Steak) & Longaniza Confit, Salsa Verde, Habanero Pickled Onions, Cilantro, and Epazote Marbled Tortilla
Tempering the spice will be a delectable variety of sweet treats from San Antonio favorites, including:
Bakery Lorraine (Chefs Anne Ng & Jeremy Mandrell) — Assortment of Mexican Chocolate, Churro, & Piña Colada Macarons
Paletería San Antonio (Chef José Rodriguez) — Assorted Artisan Paletas
In addition to showcasing the best intaco craftsmanship, Taco Rumble will feature an impressive selection of wines, craft beers, and premium spirits tastings including Chawar Andean Agave, Bribón Tequila, Dandy Rosé, Dahlia Tequila, Doña Vega Mezcal, Lone Star Rio Jade, Lone Star Seltzer, Mijenta Tequila, Milagro Tequila, Pearl, Tito’s Handmade Vodka, and more.
The unique VIP experience includes early entry from 6:30p.m. to 7:30 p.m., a stainless-steel YETI wine tumbler, and access to an exclusive agave spirits lounge with a tour of Mexican street fare from celebrated San Antonio restaurant Cuishe Cocina Mexicana and tastings of fine spirits from Chacolo, Gusto Histórico, Patrón, Real Minero, Rey Campero, Sotoleros, and Uruapan. The Taco Rumble VIP experience is $150, and only 100 passes are available.
An esteemed crew of celebrity judges including Texas Monthly Food Editor Pat Sharpe, San Antonio Express-News Food Critic Mike Sutter, Latin Grammy Award-nominated musician Gina Chavez, San Antonio-based blogger and influencer Stephanie Guerra, and Texas Eats host David Elder of San Antonio’s KSAT. Event attendees also will have the opportunity to vote for their favorite taco as part of the final score.
Taco Rumble is a fundraiser for the San Antonio Food & Wine Alliance, the culinary nonprofit dedicated to fostering awareness, support, and innovation in the South Texas food and beverage community. SAFWA is the culmination of 34 years of pride, innovation, and talent that reflects the unique culinary landscape of the great state of Texas. Beginning with the Texas Hill Country Wine & Food Festival — one of the nation’s longest-running food fests with 26 years —the organization transitioned to the Austin Food & Wine Alliance in 2011 to be the sole beneficiary of the Austin Food + Wine Festival. In 2020, the nonprofit formed a statewide organization and expanded throughout Texas’ major cities including San Antonio, Dallas, and Houston.
Proceeds from the signature tasting event will help SAFWA give back to the local culinary community through a vibrant grant program for chefs, farmers, artisan producers, and nonprofits by funding projects focused on culinary innovation that support the community.
SAFWA hosts engaging culinary events throughout the year to raise funds for grants that will be awarded specifically to the San Antonio culinary community. The unique grant program that started with the Austin organization has now extended to Texas’ top cities and is the nation’s first based on culinary innovation and community giveback. Since 2012, the Austin Food & Wine Alliance has awarded $367,500 in grants to fund local culinary projects.
The Alliance continues to win tremendous community support with H-E-B as presenting sponsor and other key supporters, including American Lamb Board, Bribón Tequila, Chawar, Canopy by Hilton, Doña Vega Mezcal, El Silencio Mezcal, The Espee, Fever-Tree, FreshPoint, Giant Noise, Heavy Métl Premium Imports, Mijenta Tequila, Milagro Tequila, Mountain Valley Spring Water, Pabst, Patrón Tequila, Sage & Honey, Siete Foods, Sysco, Tender Belly, Texas Beef Council, Tito’s Handmade Vodka, Twang, Unifresh, and US Foods.
The San Antonio Food & Wine Alliance is a 501(c)3 nonprofit organization dedicated to fostering awareness, support, and innovation in the Central Texas culinary community through grants, educational programming, and events. Guided by an all-volunteer board of directors and committees made up of culinary- and community-minded professionals, the Alliance’s commitment is to support, inspire, and showcase Texas and beyond through the power of our diverse culinary communities.
Acclaimed San Antonio and Austin restaurants battle for tortilla title and ultimate bragging rights. Courtesy photo.
The sparks will fly as an all-star crew of San Antonio and Austin restaurants clash during the San Antonio Food & Wine Alliance’s (SAFWA) first annual Taco Rumble on Thursday, July 15, 7:30p.m. to 10pm., presented by H-E-B. Tickets for the sure-to-sell-out event are up for grabs at $65. (San Antonio Food and Wine Alliance, 2021)
The sizzling competition, the first in-person event for the recently formed nonprofit, will be held at The Espee, conveniently located east of downtown San Antonio. Formerly known as Sunset Station, this historic spot was a central connection on the Southern Pacific Railroad’s Sunset Limited train route and the filming location of Selena’s “No Me Queda Mas” music video.
Some of the state’s most acclaimed restaurants will turn up the heat in celebration of one of Texas’ most beloved dishes. Firing up the comal will be San Antonio favorites ¡Bucho! Tejano Street Fare, Carnitas Lonja, Chela’s Tacos, La Fonda de Jaime 2.0, La Generala, Jason Dady Catering, Lala’s Gorditas, Milpa, and Naco Mexican Eatery. Representing Austin will be Asador, Carnitas El Guero, Eldorado Taco y Torta Co., Paprika, R19 Taqueria, Texsueño, Trill Foods, and the Austin Taco Mafia — a collaboration between acclaimed Central Texas taquerías Cuantos Tacos, Discada, La Tunita 512, and Nixta Taqueria, an Austin Food & Wine Alliance grant winner.
Adding a little sweetness to the rivalry, three of San Antonio’s favorite dessert shops, Bakery Lorraine, Lick Honest Ice Cream, and Paletería San Antonio, will provide refreshing treats. The dazzling evening will also feature a raucous live set from popular San Antonio entertainer DJ Catwalk.
An esteemed crew of celebrity judges, including Texas Monthly Food Editor Pat Sharpe, San Antonio Express-News Food Critic Mike Sutter, Latin Grammy Award-nominated musician Gina Chavez, San Antonio-based blogger and influencer Stephanie Guerra, and Texas Eats host David Elder of San Antonio’s KSAT. Event attendees also will have the opportunity to vote for their favorite taco as part of the final score.
In addition to showcasing the best in taco craftsmanship alongside an impressive selection of wines, craft beers, and premium spirits tastings, Taco Rumble will also feature a unique VIP experience that includes early entry from 6:30p.m. to 7:30 p.m., a stainless-steel YETI wine tumbler, and access to an exclusive agave spirits lounge, with bites from celebrated San Antonio restaurant Cuishe and tastings of fine tequilas and mezcals from Heavy Métl Premium Imports and Patrón Tequila. The Taco Rumble VIP experience is $150, and only 100 passes are available. Tickets are expected to sell out and are available for purchase now.
Taco Rumble is a fundraiser for the San Antonio Food & Wine Alliance, the culinary nonprofit dedicated to fostering awareness, support, and innovation in the South Texas food and beverage community. SAFWA is the culmination of 34 years of pride, innovation, and talent that reflects the unique culinary landscape of the great state of Texas. Beginning with the Texas Hill Country Wine & Food Festival—one of the nation’s longest-running food fests with 26 years—the organization transitioned to the Austin Food & Wine Alliance in 2011 to be the sole beneficiary of the Austin Food + Wine Festival. In 2020, the nonprofit formed a statewide organization and expanded throughout Texas’ major cities, including San Antonio, Dallas, and Houston.
Proceeds from the signature tasting event will help SAFWA give back to the local culinary community through a vibrant grant program for chefs, farmers, artisan producers, and nonprofits by funding projects focused on culinary innovation that supports the community.
The San Antonio Food & Wine Alliance is a 501(c)3 nonprofit organization dedicated to fostering awareness, support, and innovation in the Central Texas culinary community through grants, educational programming, and events. Guided by an all-volunteer board of directors and committees made up of culinary- and community-minded professionals, the Alliance’s commitment is to support, inspire, and showcase Texas and beyond through the power of our diverse culinary communities.
There is an open call for restaurants who wish to participate in the upcoming Culinaria Restaurant Weeks in August. Photo: Culinaria, used with permission.
The biggest celebration of dining is back this August 14-28 with San Antonio Restaurant Weeks. The organization behind Culinaria, a bi-annual event, is issuing a call for restaurants to participate. “It’s a challenge for us to connect with every individual restaurant in San Antonio, so, we want to make sure that the opportunity is open to all,” says Suzanne Taranto-Etheredge, President and CEO of Culinaria. (Culinaria, 2021)
For participation, restaurants agree to offer patrons a three or four course fixed price menu that is $20 for lunch and/or dinner for $35 or $45. Restaurants must offer both dine-in and take-out and can sign-up online to participate. Culinaria benefits from a donation back from each of the menus purchased and uses funds to support its mission of promoting San Antonio as a culinary destination while also supporting the hospitality industry and community.
“The fun of Restaurant Weeks is that it gives our audience a chance to visit old favorites or discover a new find that they have been wanting to try and just haven’t make it yet. In turn, it’s giving restaurants a boost in dining in what is typically a slower time for them during the end of the summer season.” – Suzanne Taranto-Etheredge
Culinaria is an independent, not-for-profit organization committed to promoting San Antonio as a premier wine and food destination while fostering community growth and enrichment. Culinaria is a registered 501 c (3) tax-exempt organization. A volunteer board of directors who represent the community and guide the organization in its mission to champion the wine and food industries governs Culinaria.
Black Restaurant Week San Antonio 2021 will be bigger and better with support from Tim Duncan and Spurs Give. Courtesy photo, used with permission
Now in its 3rd year, Black Restaurant Week San Antonio is set for February 21-28 with more than 30 Black-owned restaurants, food trucks and food related businesses participating. This year the proceeds will support the San Antonio Food Bank. (San Antonio Food Bank, 2021)
This is an early notice that Black History Month will have another anchor event in the city with Black Restaurant Week San Antonio (BRWSA) 2021. More than 30 Black-owned restaurants, food trucks and businesses will be a part of BRWSA and each will have a special that is a give-back as a part of the week. With funds from the Tim Duncan Foundation, Spurs Give, and BRWSA participants, each special will give back 21 meals to kids and seniors facing hunger. Details about this special community event will be forthcoming.
Black Restaurant Week San Antonio was started in 2019 to focus support on and highlight Black owned businesses and Black professionals in the culinary field in San Antonio. The goal is to not only bring awareness but to celebrate “Cuisine, Culture and Community” through an assortment of events and charitable giving.
The San Antonio Food Bank is a 501c3 non‐profit organization providing millions of pounds of food to over 530 charitable organizations in Southwest Texas serving those in need. In addition to food distribution, the San Antonio Food Bank provides numerous programs that not only solve the immediate problems of hunger, but help individuals and families gain long‐term food security.
Spurs Give: We are a family – a team – passionate about sports. We are passionate about what sports can do for our community – especially our youth. At the heart of it, we believe sports can provide a family with a common goal, and a hope for a better future. We are Spurs Give – the official 501(c)(3) nonprofit organization of Spurs Sports & Entertainment. Since our founding in 1988, we have invested $30+ million in our community. Through our players’ passions, our grants, and our impact programs, we are changing lives and leaving a lasting impact. You give. We give. Spurs Give.
Culinaria Restaurant Weeks will be a month long promotion to support local eateries. Photo: Culinaria San Antonio, used with permission.
Culinaria Restaurant Weeks’ bi-annual event to promote local eateries begins January 2 and runs through January 31, 2021 and is offering three course lunch and dinner menus for both dine-in and to-go. Due to the current situation limiting capacity to 50% for dine-in, Culinaria encourages to-go and curbside pick-up. Three course lunch menus are $20 and dinner menus are $35 and $45, and most also offer bar beverages for take-out. (Culinaria, 2020)
Guest safety and satisfaction is a priority. All participating restaurants are enforcing safety procedures and protocols when it comes to sanitizing and service.
Reservations are required for those preferring to dine-in. For a complete list of participating restaurants and to view menu options visit Culinaria online. While there, visit the Hospitality Fund tab for information on how you can help furloughed workers and businesses on the financial brink.
“Restaurants are continuously adapting, so keep in mind that hours are subject to change along with availability of some menu items. Restaurant teams are working hard to provide the best experience and service while working under unusual circumstances,” says Suzanne Taranto-Etheredge, president and CEO, Culinaria.
“The mission of Culinaria has always been to promote San Antonio as a culinary destination, and, to support the restaurant and hospitality community when they need us in times of financial hardship or family emergencies, as they have been there for the community in times of hardship – natural disasters, flood and hurricane relief. So, we ask the community to give what you can to help restaurant owners keep their establishments operational. Donations are 100 percent tax deductible.” – Suzanne Taranto-Etheredge.
SA Examiner 