Culinaria helps hospitality industry

Culinaria is helping out the hospitality industry with several programs. Photo: Culinaria, used with permission.

The hospitality industry is one of the major industries in San Antonio and amid the COVID-19 pandemic, it is an industry struggling more with each passing day. With many furloughed and inevitable restaurant closures, the situation will most likely get worse before it gets better. Culinaria, with its mission to promote San Antonio as a culinary destination for food and wine, is stepping in to help. The other component of its mission is to offer support to the industry it serves in times of financial hardship. In the past, fundraising was structured through events to benefit a specific individual or family, but now, at this time an event is not an option, and the need to assist others is of growing importance. (Culinaria, 2020)

Culinaria has initiated three tiers of assistance to address short and long-term needs for individuals and restaurants/bars in the San Antonio area.

HospitALLity House focuses on short-term needs by ensuring those in the hospitality industry receive a hot meal. Service is provided Monday through Saturday at Alamo BBQ from 4p.m. to 7p.m. and several other restaurants have stepped in to help with meals at their locations. Food donations and monetary contributions from generous businesses and individuals have helped keep this program going. It has already fed more than 12,000 in its first two weeks of operation.

Culinaria Family Meal Kits are networked through chefs for distribution to furloughed workers. Hospitality businesses who have employees in need can email Culinaria to be included in the kit distribution.

For long-term needs, an Emergency Relief Fund has been established and will issue funds to hospitality workers in need of financial assistance. Individuals and businesses are encouraged to donate to the Emergency Relief Fund through PayPal or Venmo online. An application process is available online and the current need is greater than the resources available, so Culinaria will continue its outreach to raise enough funds to assist more individuals and to later provide relief for restaurants and bars to reopen.

Culinaria’s social media channels will be posting the locations and times where hospitality industry workers can get the hot meals.

In addition, Culinaria is offering the Restaurant Weeks To-Go, to promote restaurants that have remained opened for to-go, curbside and delivery services. A complete listing of those restaurants, menus (when available) as well as restaurant websites and phone numbers is available online.

Some of the key support includes contributions from Chef Jason Dady, Silver Eagle, Tito’s Handmade Vodka, Sysco, Alamo BBQ, Bakery Lorraine, Chef John Brand and Hotel Emma, Gaucho Gourmet, Cheesecake Factory, Panifico Bake Shop, Hush San Antonio, San Pellegrino and Texana Brands

“This is definitely an unprecedented time for us all and our hope is to support furloughed industry workers that have helped put this city on the map as a culinary destination.”- Suzanne Taranto-Etheredge, President/CEO of Culinaria.

Culinaria 5K Wine and Beer Run at The Shops at La Cantera

culinariawinerun19 — This year’s Culinaria 5K Wine & Beer Run will be on Saturday March 16. Photo: Culinaria, used with permission.

Coming up next month is the Culinaria 5K Wine & Beer Run, a 3.1-mile trek through The Shops at La Cantera with the scenic hill country as a backdrop, which makes for a one-of-a-kind experience unlike any other run in Texas. All 5K Wine & Beer Run participants will be able to enjoy a post-run celebration that promotes healthy lifestyle including delicious eats, irresistible drinks, wine and beer tastings, activities, shopping and more. (Culinaria, 2019)

Scheduled for Saturday, March 16, the pre-race festivities will begin at 7a.m. with the race starting at 8a.m. The cost ranges from $40 to $55. This event is open to all types of runners, including teams with a minimum of 10 participants. For more information or to register visit Culinaria online.

Friends, family members and visitors can enjoy the race day reception by purchasing a Race Reception ticket. Tickets are $20 for ages seven and up to take part in the after party and enjoy the food and festivities after the conclusion of the race. Not into running? Sign up to be a volunteer and enjoy a different side of race day. Packet Pick-Up is a must for registered participants in the Culinaria 5k; as that is where they will receive the bib, timing chip and t-shirt. Anyone who is not registered, or running is welcome to register at Packet Pick-Up, space available. Check Culinaria for time and location. This is an event that runners and non-runners alike will enjoy – so toast to a race well ran and dig in with Culinaria.

As a non-profit organization, Culinaria has been promoting San Antonio as a premier destination for culinary, beverage and hospitality to an international audience, while also serving as a resource for educational opportunities in those fields. Events that make up Culinaria include Restaurant Week, a 5k Wine & Beer Run, the Wine + Food Festival and the Hallowine Run as well as smaller events with several community partner events.

The Shops at La Cantera
15900 La Cantera Pkwy.
San Antonio, TX 78256

Culinary Institute of America announces new restaurant in San Antonio

savorinterior — SAVOR is coming to the Pearl this January. Photo: Clayton & Little, used with permission.

The Culinary Institute of America (CIA) in San Antonio is excited to announce SAVOR, a brand-new restaurant coming to Pearl this January. The seasonal Modern-American concept is based on the CIA’s curriculum which teaches cuisines and techniques from around the world. The college’s world-class chefs and hospitality instructors will lead the students, who will prepare and serve dinner as part of their associate degree studies. Upon graduation after this class, students may go on to pursue their bachelor’s degrees in management, culinary science or applied food studies at the college’s New York campus. SAVOR is the newest member of the CIA Restaurant Group. (The Culinary Institute of America, San Antonio, 2018)

Before students join SAVOR, they have studied the cuisines and cultures of the Americas, Asia, the Mediterranean and Europe. Most menu items at SAVOR will be locally sourced and the CIA team relies on relationships with farmers and producers to create an array of fresh dishes. SAVOR’s menu style allows guests to build a customized three or four-course meal, including options such as honey-chili roasted chicken with fat rice and Asian lime; grilled Gulf shrimp with polenta, olives, and tomato; and Berkshire pork schnitzel with a sunny egg, chamomile apple and red sauerkraut. The purpose of this menu format is to educate both students and patrons on various cuisines. CIA faculty overseeing SAVOR are Chef Uyen Pham and service instructor Samantha Fletcher.

The bar and lounge area will feature a menu of smaller and shareable plates such as caviar, potato and soft egg with leeks and pumpkin seeds; roasted cauliflower and Brussels sprouts with toum garlic dip and chicken cracklings; and crisp-fried wings with miso-chili paste, pickled cucumber and toasted sesame. The beverage program will feature classic cocktails like a Negroni, a Manhattan and a dirty martini along with New World and Old-World wines and local favorite craft brews. The restaurant will be open for dinner Tuesday through Saturday.

SAVOR’s 2,500 square feet and 62-seat layout ensures that the ingredients, learning and great food are the focal points of the restaurant. Clayton & Little are the lead architects on this project and designed the modern industrial interior to highlight the open kitchen.

“We are thrilled to have SAVOR join the Pearl community. As a graduate of the CIA, I understand the hard work these students put in to make this a special experience for the guests, and I am excited the restaurant will bring flavors from all across the globe to our city.” – Shelley Grieshaber, culinary director for Pearl and previously director of education for the CIA in San Antonio.

SAVOR
200 E Grayson St., Suite #117
San Antonio, TX 78215

James Beard Foundation Celebrity Chef Tour Dinner at Hotel Emma

hotelemma2-pg — The James Beard Foundation Celebrity Chef Tour dinner will be held at Hotel Emma this Sunday October 28.

On Sunday October 28, the James Beard Foundation’s Celebrity Chef Tour Series is headed to Hotel Emma at the historic Pearl to serve up a night of fine dining. Eight renowned chefs from around the country will showcase their culinary talents at the event, each featuring a signature dish. The evening will consist of dinner and dessert followed by a Q & A with the event’s chefs. Tickets are on sale online and are $175 for James Beard Foundation members and the general public. (Hotel Emma, 2018)

The night will begin at 6:30p.m. with a cocktail reception hosted by Hotel Emma’s Chef John Brand followed by a multi-course dinner with wine pairings and ending with a decadent dessert course, all benefitting the James Beard Foundation. The dinner will feature dishes from special guests including Charleen Badman from FnB in Scottsdale, Arizona; Rick Lopez from La Condensa in Austin, Texas; Steven Redzikowski from Oak in Boulder, Colorado and Acorn in Denver; Daven Wardynski from Omni Amelia Island Plantation Resort in Amelia Island, Florida and hometown chefs Tim McDiarmid from Tim The Girl and Steve McHugh from Cured.

The James Beard Foundation’s Celebrity Chef Tour showcases tastes from the country’s top chefs in cities across the nation for an interactive culinary experience to remember. The event is sponsored by Tito’s Handmade Vodka, US Bank, Whispering Angel Rosé and popular San Antonio bakery-café La Panaderia as the local sponsor. Brothers David and José Cáceres will provide loaves of their freshly baked kamut , birote and telera rolls for the dinner and will be in attendance to support their local chefs.

Hotel Emma
136 E. Grayson
San Antonio, TX 78215

‘Cowboy Barbecue’ book signing at Hotel Emma

Hotel Emma will be hosting a book signing this Saturday with Adrian Davila, author of ‘Cowboy Barbecue.’ Courtesy photo, used with permission.

Adrian Davila, third generation pit master of Davila’s BBQ, a nationally recognized restaurant in Seguin, will feature his latest cookbook, ‘Cowboy Barbecue: Fire & Smoke from the Original Texas Vaqueros,’ at Hotel Emma at a special book signing. In addition, Adrian will feature complimentary unique recipe samples to try from his cookbook. This event is free and open to the public and will take place Saturday October 27 from 11a.m. to 1p.m. (Hotel Emma, 2018)

In ‘Cowboy Barbecue,’ Adrian celebrates the traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle of his own family history. For three generations, Davila’s BBQ in Seguin, TX has infused classic brisket, ribs and sausage with Latin flavors and ingredients. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground on a spit and more. Here, Mesquite Brisket is rubbed with fiery dose of cayenne; Vaquero Chili con Carne is served with Jalapeño Cheese Corn Bread; Smoked Pulled Pork is cooked low and slow, sweetened with Dr Pepper; and everything that goes with barbecue sauce can also be served with tomato, onion, and serrano salsa – fire-roasted of course.

Larder
Hotel Emma,
136 E. Grayson
San Antonio, TX 78215

Music and Cocktails weekend at La Cantera Resort & Spa

nightowls — The Nightowls will be performing on Saturday September 15 as part of the Music and Cocktails weekend at La Cantera Resort & Spa. Courtesy photo, used with permission.

La Cantera Resort & Spa, a part of the Destination Hotels collection, in partnership with the San Antonio Cocktail Conference present a Music and Cocktails weekend from Friday September 14 through Sunday September 16. Friday and Saturday events will benefit children’s non-profits through Houston Street Charities. The weekend event includes tastings, seminars and free music. (La Cantera Resort & Spa, 2018)

Schedule of events:
Friday, September 14 – 8p.m. to 10p.m.
Free jazz concert by saxophonist Roger Tamez on Plaza San Saba. Space is available on a first-come, first-served basis and is limited to 1,000 people.

Saturday, September 15, Cocktail Seminars – 11a.m. to 4p.m.
$50 per person
o Texas Cocktails, presented by Nico Martini, author of Texas Cocktails and Chris Caldwell, resort Beverage Manager.
o Coffee Tequila Martinis Deconstructed, presented by Juan Pablo DeLoera, Avion Tequila.
o Japanese Whiskey & Mizuwari (Highball) History, presented by Rashidi Barrett, Beam Suntary.

Saturday evening – 8p.m. to 10p.m.
Free concert by The Nightowls on Plaza San Saba. Space is available on a first-come, first-served basis and is limited to 1,000 people.

Sunday, September 16 – 10:30a.m. to 3p.m.
Gospel Brunch at Signature Restaurant, $50 per person
Live music by Wesley Bray and the Disciples of Joy. A pre-fix Southern style menu inspired by Chef Andrew Weissman, Bourbon Punch, Champagne and hand-crafted cocktails.

Tickets for the seminars can be purchased a la carte and guests can opt for a one or two-night stay at La Cantera Resort & Spa, the ideal retreat for sophisticated fun, poised at the pinnacle of 550-acres. It offers a pristine oasis with stunning views of the Texas Hill Country, an ideal backdrop for a weekend to celebrate music and mixology.

Cocktail Seminars tickets are $50 per person and are available online. Gospel Brunch is $50 per person, for reservations call (210) 247-0176.

La Cantera Resort & Spa
16641 La Cantera Parkway
San Antonio, TX
(210) 558-6500

International Chef Bo Bech at The Granary

The finale of The Granary’s 2018 Guest Chef Dinner Series is this Thursday, September 6. The Granary ‘Cue & Brew is hosting world renowned Chef Bo Bech from Copenhagen for an exclusive one-night only event. The dinner will be guided by a “Fire and Ice” theme, and Chef Bo Bech will collaborate with Chef Tim Rattray on a 6-course menu for this special evening. All-inclusive tickets are available online for $225 and includes meal, wine pairing, tax and gratuity. Reservations are required and extremely limited. (The Granary ‘Cue & Brew, 2018)

Bo Bech, of Geist restaurant in Copenhagen, is an award-winning chef. Well-known in his home country as the fiery TV host of Denmark’s answer to Kitchen Nightmares, Chef Bech is a trailblazer of the Copenhagen food scene, offering his own take on new Nordic cuisine. After working in the kitchens of Alain Passard (restaurant l’Arpege), Michel Roux (Le Gavaroche) and Marco Pierre White, he first made his name in Copenhagen at Restaurant Paustian, where he was awarded a coveted Michelin star. Bech then opened the acclaimed restaurant, Geist, in 2011. Chef Bech also released his first book in 2017, ‘What Does Memory Taste Like?’, a tribute that chronicles the evolution of his personal cuisine.

Fire & Ice Dinner Menu:
Eggs & Oysters
– black pepper

Avocado & Caviar
– almond oil

Lobster & Figs
– piment d’espelette

Hen of the woods & Cocoa beans
– mushroom broth

Beef cheeks & Ricotta gnocchi
– coarse mustard
– fennel pollen

Zucchini flowers & Pistachio
– lime

The Granary ‘Cue & Brew
602 Avenue A
San Antonio, TX 78215
(210) 228-0124

Upcoming Ole, San Antonio events at Pearl

luisgallo — Luis Gallo will perform at the Pearl on Monday September 3 as part of the ongoing Ole, San Antonio celebration which ends on September 16. Photo: Pearl, used with permission.

To celebrate San Antonio’s Tricentennial and its Spanish heritage, Pearl has been hosting Olé, San Antonio: When San Antonio Meets Spain. This summer-long celebration commemorates the city’s 300th anniversary and runs until Sunday September 16 with events and activities related to four main pillars: gastronomy, music and dance, arts and architecture. Events include new programming while also incorporating existing Pearl activities. (Pearl, 2018)

Events scheduled for Olé, San Antonio for Monday September 3 through Sunday September 16:

Monday, September 3: Luis Gallo: Caminos de la Guitarra at 6p.m.
· Stemming from Madrid, Luis Gallo, a well-versed guitarist in jazz, classical and flamenco genres will perform his latest project–Caminos de la Guitarra (“Paths of Guitar) at Pearl Park. This event is free and open to the public with food and drink available for purchase in the Bottling Department.

Wednesday, September 5: Master Class: Queso (Cheese) at 10:30a.m. and 5:30p.m.
· Hotel Emma will host its final Master Class: Queso (Cheese). Expert Max McCalman will be the cheese connoisseur of the day, talking through the range and traditions of Spanish cheeses. There will be a short documentary, lesson from the expert and a cheese and wine pairing. Larder and Sternewirth will be carrying tapas and dishes specifically designed to highlight Spanish cheeses. Tickets are $25 and available online.

Thursday, September 6: Federico Garcia Lorca Cava Reception at 5p.m.
· Join Pearl for a cava reception and program celebrating the creative works of Federico Garcia Lorca with actor, playwright, and musician Jose Ruben DeLeon. This event is located at Galería Olé (302 Pearl Parkway, Suite 110) and is free and open to the public.

Thursday, September 6: First Thursday Night Market Olé Edition at 4p.m.
· For this First Thursday Night Market Olé Edition, acclaimed Spanish guitarist, Luis Gallo, will collaborate and perform with students from the Guitar Program at The University of Texas at San Antonio (UTSA). Night Market goers will be able to purchase items from their favorite vendors with Spanish-themed goods. This event is free and open to the public.

Friday, September 14: Flamenco Tablao: Luis Gallo and Aaron Prado + Chef Johnny Hernandez at 6p.m.
· Journey into Spain as Pearl Stable transforms into a Spanish-inspired “tablao” to showcase dynamic entertainment and great culinary fare. Performances will include The Aaron Prado Trio and Luis Gallo. Chef Johnny Hernandez will begin the evening with passed tapas and dinner served family-style. Bar services includes beer, Spanish wines, and signature Spanish cocktails. Tickets are $150 and available online. This event is located at Pearl Stable.

Sunday, September 16: Mariachi Lab at 1p.m.
· Olé’s spectacular finale, Mariachi Lab, will return for the second year. Showcasing mariachi talent from across San Antonio including high school, college, all-female and top-level professional performers. There will be multiple live performances throughout the day. Pearl Stable will host a ticketed event with performances by all-female groups such as Mariachi Flor de Jalisco, Damas de Jalisco, Las Coronelas and Las Altenas. Tickets for the Stable event are $25 and are available online. All other performances are free and open to the public. This event will be held at various locations around Pearl.

Pearl
303 Pearl Pkwy
San Antonio, TX 78215
(210) 212-7260

Collaboration dinner at Pearl with guest chef from Madrid

dinnerseriesaug18 — The Intercambio Dinner Series with Chef Jorge Fernandez of Madrid, Spain will be on Wednesday, August 29. Photo: Pearl, used with permission.

As part of Olé, San Antonio programming this summer, the Pearl invites exemplars of the Spanish culinary scene—from Michelin-starred to up-and-coming Market chefs—to participate in intercambios, exchanges, with Pearl counterparts. Chef Jeff Balfour of Southerleigh Fine Food & Brewery is hosting a Spanish dinner paired with Southerleigh brews and Spoetzl Brewery’s special limited edition Olé brews with Chef Jorge Fernandez Rodríguez of Madrid, Spain on Wednesday August 29 at 6:30p.m. The dinner includes a welcome reception curated by Southerleigh’s Chef Jeff Balfour and a 5-course seated dinner by guest Chef Jorge Rodríguez. Tickets are $80 per person plus tax and gratuity and includes beer pairings. Reservations are limited and can be made by calling Southerleigh at (210) 455-5701. (Pearl, 2018)

Chef Jorge Fernández Rodríguez of Gastrochigre in Madrid focuses on the gastronomy of the Asturias region and aims to make high-end cuisine more accessible and available to the general public.

The special menu available for one night only will include:

Welcome Reception: menu by Chef Jeff Balfour includes Machacado tortilla, Summer squash terrine on pan tomate, Puffed egg with jamón, Mexican chorizo and gulf crab croquette, Bacalao Magdalena and Mini picadillo rellenos.
Beer Pairings by Spoetzl Brewery, makers of Shiner includes Las Canarias Ale and Tenerife Ale.

Seated Dinner: menu by Chef Jorge Fernández Rodríguez includes Sweet and sour pig ears salad, “Callos” (tripas) with kale kimchi, mushrooms and vermicelli noodles, Deep fried hoisin duck with spicy carrot hummus, Rice and beans Asturias style with saffron scented beef cheek, and Rice pudding with chocolate and stout beer.
Beer Pairings by Southerleigh Brewing Co. includes Blood orange lime infused kettle sour, Sake style rice beer, Honey orange cream ale, Russian imperial stout and Microlot Katz Coffee (non-alcoholic coffee to be served with dessert).
*Beer pairings subject to change depending on availability

Southerleigh Fine Food & Brewery
136 East Grayson, Suite 120
San Antonio, TX 78215

San Antonio Food Trails coming soon

sweetfirekitchen — San Antonio Food Trails is a food destination guide for visitors and locals alike. Photo: SweetFire Kitchen, used with permission.

San Antonio is fast becoming a foodie destination for visitors as well as locals. Culinaria is teaming up with Visit San Antonio to create a flavorful and fun culinary adventure. ‘San Antonio Food Trails’ is a call for the city’s finest for Best Margaritas, Tacos and BBQ Joints. In September, Culinaria will unveil this new, delicious and exciting concept. The trails will be a categorized journey to restaurants that offer some of the region’s best local cuisine, as decided by a committee of leading local restaurateurs, foodies and culinary ambassadors. (Culinaria, 2018)

Chef Johnny Hernandez noted that most people use their smart phone to plan their visits to different cities. San Antonio Food Trails is designed to be a convenient way for the savvy travel planner to get the most out of their culinary adventure to the Alamo City, while also providing locals with a new way to explore the tastes of their community. “One of our target markets are visitors to San Antonio, so a central walkable tour in San Antonio would be ideal in the coming months after our initial trails are announced,” Chef Johnny Hernandez said.

The list of restaurants that make up the inaugural San Antonio Food Trails will be unveiled this fall. Trails will be divided into four categories: margaritas, BBQ, tacos and a non-judged “Where the Local Chefs Eat” section. Ten to 12 stops will be identified for each of the Food Trails.

To be considered for a designation on one of the recognized San Antonio Food Trails, the eatery must meet the following criteria:

Locally owned and located within Bexar County
Must make efforts to source locally, within 150 miles
Participate in city efforts to promote culinary events in San Antonio
Must be established as a business by designated city, county or state entities
Must have an active website and/or social media viewable to the public

To apply, visit Culinaria online and download an application.

Restaurants on the San Antonio Food Trails will be on a two-year rotation to give ample time for patrons to go on several “food crawls.” Explore, mix-and-match experiences and share your experiences. The San Antonio Food Trails are sure to be a conversation centerpiece for any lover of great local cuisine.

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.

“We feel San Antonio has a lot to offer. We wanted to make it easier for visitors and locals to get to these places they might have never visited otherwise.” – Celebrity Chef Johnny Hernandez, who is helping lead development of the San Antonio Food Trails.

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Category: Culinary Events