Category: Culinary News

Taco Cabana launches new 5 under $5 menu options

Taco Cabana celebrates 2023 with all new 5 under $5 menu options. Photo: Taco Cabana, used with permission.

Launching Wednesday, January 11, 2023, Taco Cabana invites guests to kick off 2023 with its all-new, 5 under $5 menu offerings. Guests can choose one of five options including Bean and Cheese Nachos for $4.59, a Cheese Enchilada Bowl for $4.99, a three-pack of Chicken Flautas for $4.99 , a Taco Duo starting at $4.49 with tasty fillings like shredded chicken, ground beef and chicken fajita, or the recently launched Double Crunch Pizza for $4.99. (Taco Cabana, 2023)

The Double Crunch Pizza is TC’s latest menu innovation, crafted with two crispy tortillas blended with corn and flour, layered with seasoned ground beef, refried beans, chipotle ranch dressing, Monterey Jack & cheddar cheese, topped with pico de gallo, shredded cheese and drizzled with sour cream. TC’s 5 under $5 offerings will be available at all TC Texas locations. 

Just in time for the Lenten Season, Taco Cabana’s delicious Shrimp Tampico Quesadillas and Shrimp Tampico Tacos return February 22, 2023 for a limited time. Both Shrimp Tampico Quesadillas and Shrimp Tampico Tacos will be served with TC’s uniquely satisfying Pineapple Chipotle Salsa. 

“Taco Cabana has long been known to deliver value across the entire TC menu. In today’s environment, we recognize that many of our guests are specifically seeking menu items at a greater value, and we wanted to prominently feature a select number of current TC items under $5, as well as offer new culinary options under $5 like the enchilada bowl and the newly launched, hugely popular Double Crunch Pizza (DCP). We also look forward to bringing back a TC classic favorite, Shrimp Tampico, in February.” – Ulyses Camacho, Taco Cabana’s Chief Operating Officer

Taco Cabana’s 5 under $5 menu options and Lenten Season offerings are available in-restaurant, via online ordering for front counter and curbside pick-up, in the drive-thru or by mobile order when using the MY TC!® App or online.

Taco Cabana, a subsidiary of YTC Enterprises, LLC, was founded in 1978. The brand specializes in Tex-Mex-inspired food including enchiladas, fajitas, quesadillas, flautas, tacos, flour tortillas and a selection of made-from-scratch salsas and sauces. Restaurants feature open-display cooking, a selection of bottled beer and $3 tequila margaritas, patio dining, drive-thru windows, curbside pick-up, delivery and catering. As of January 5, 2023, Taco Cabana operates 143 company-owned restaurants in Texas.

Texas Wine Revolution announces second annual Texas Wine Auction

The event, set for April 29, 2023 will showcase Texas grown wines, a chef-curated dinner, live music, and more to raise funds to support local organizations. Courtesy photo, used with permission.

Texas Wine Revolution (TWR), a 501(c)(3) nonprofit organization, is pleased to announce its second annual Texas Wine Auction that will take place on Saturday, April 29, at Vista Oaks Event Center in Fredericksburg, Texas. Tickets are now on sale for the event, which will feature an evening of live and silent auctions, musical performances, and culinary delights with wine pairings presented by Texas chefs and wineries. (Texas Wine Revolution, 2022)

“I couldn’t be more excited to build upon the success of our inaugural auction. We are closer than ever to achieving our goal of providing access to health services to the hospitality workers that really need it and continue our effort to help Texas wine reach new heights. The Texas Wine Auction team has been working tirelessly to create an amazing event that will continue to get bigger and better each year, all for a great cause.” – Dave Bryant III, Texas Wine Auction Chairperson.

This year’s event will have eight chefs providing various dishes with a chef competition and prizes including overall Best in Show. Chef Angie Ragan, Gordon Ramsay’s Next Level Chef Fox Season 1 Semi-Finalist and Owner and Executive Chef of Salt by Angie; and Chef Roshni Gurnani, most recently featured on Alex vs. America, will be featured at the event with other chefs being announced later this year.

The Texas Wine Auction was developed to bring together a collective of Texas wineries and winemakers to showcase the beauty of Texas-grown wine and raise money for some incredible organizations. Much of the hospitality community operates on an hourly, rather than salaried, basis, which makes the need to provide support and quality health options greater to those hard-working employees who do so much to grow the world-class wine and tourism industry that attracts millions of visitors each year.

Sponsored in part by Dr. Robert Ebeling III of the Friendship Lane Center for Cancer, all proceeds from the event will be filtered through TWR to go directly to beneficiaries, including Texas A&M AgriLife Extension Programs, to fund research and development initiatives for winemaking and grape-growing practices to further the Texas Wine industry. Proceeds will also go toward making an impact on the hospitality community through the funding and operation of a mobile medical unit focusing on wellness and preventative care benefiting employees of restaurants, wineries, vineyards and other hospitality personnel.

Featured wineries, Inwood Estates and William Chris Vineyards, will showcase their wines alongside Ab Astris, Kalasi Cellars, Kerrville Hills Winery, Pedernales Cellars, Texas Heritage, Texas Wine Collective, Becker Vineyards, Brennan Vineyards, Calais Winery, Chateau Wright, Hawk’s Shadow Winery, Hidden Hangar, Lost Draw Cellars, Reddy Vineyards and many more to come.

Guests will have nearby accommodations available as well as complimentary transportation to the auction from various pick-up points around Fredericksburg. Additional details regarding accommodations and transportation will be announced on the website at a later date.

Texas Wine Revolution is a 501(c)(3) nonprofit organization dedicated to cultivating consumer education and awareness of Texas-grown wines as well as giving back to the industry and communities we operate within. In 2022 Texas Wine Revolution announced its inaugural Texas Wine Auction, an event supporting community and industry through a showcase of Texas wine and world-class cuisine presented by top culinary talents from around the country.

Bakery Lorraine launches December specials for the holidays

Bakery Lorraine’s pecan pie. Photo: Bakery Lorraine, used with permission.

Bakery Lorraine is ready for the holiday season and they have some new menu offerings that are sure to be the envy of every holiday party. Their specialty items include Bûche de Noël, specialty apple pies, whiskey pecan pie, and more. No masterpiece is made instantly, so their specialty desserts will require at least a 72 hour advance notice. Their delectable desserts are available for takeout to share with family and friends at home and you can check for availability and order online or you can call a location directly to place an order. (Bakery Lorraine, 2022)

December 2022 Menu:

  • Redberry Tart (December fruit tart) – Vanilla mascarpone filling with fresh raspberry 
  • Chocolate Caramel Tart – Caramel filling topped with a chocolate ganache and mini chocolate macaron
  • Mocha Tart – Coffee mousse, Irish cream and salty caramel, enrobed in a chocolate almond magic shell
  • Rum Cake – Sour cream cake, heavily soaked in rum glaze and topped with gold flakes (does contain alcohol)
  • Gingerbread Man – Spicy gingerbread cookie dipped in dark chocolate
  • Opera Cake- Almond sponge soaked in an espresso-brandy syrup, layered with chocolate ganache and coffee buttercream
  • Red Velvet Cake – Layered with a light cream cheese frosting
  • December Macaron Flavors – White chocolate peppermint, caramel apple, angel food, eggnog, pistachio, raspberry, chocolate, earl grey, dark chocolate cassis, and gingerbread
  • Bûche de Noël (Available December 12 – 24) for $48 – Black forest Christmas log: Tart cherries, vanilla mousse, chocolate sponge cake soaked in a spiced kirsch syrup *decorative mushrooms may vary*
  • Apple Cranberry Pie (Available December 12 – 24) for $28
  • Dutch Apple Pie (Available December 12 – 24) for $28
  • Whiskey Pecan Pie (Available December 12 – 24) for $26

Bakery Lorraine will also feature the following macarons throughout the month of December:

  • Pistachio
  • Earl Grey
  • Raspberry
  • Angel Food
  • Cassis
  • Eggnog
  • Chocolate
  • Caramel apple
  • Peppermint 
  • Gingerbread
  • Hazelnut
  • Orange Dark Chocolate

Bakery Lorraine is a San Antonio favorite and nationally recognized pastry shop famous for its colorful macarons and exquisite French pastries. Owned by chefs Anne Ng, Jeremy Mandrell, and operator Charlie Biedenharn, Bakery Lorraine was named one of the best new bakeries in the U.S. by Food & Wine as well as one of the “13 Destination Bakeries” by Conde Nast Traveler. Bakery Lorraine serves handmade French pastries and macarons using the finest ingredients. The bakery serves an all-day menu including items like its Croque Madame, the quiche Lorraine, an assortment of salads and soups, and artisan sandwiches. Bakery Lorraine has four locations in San Antonio including one in the Historic Pearl district, one in the Medical Center, one in the RIM shopping center, and one inside The DoSeum. Bakery Lorraine also has an Austin location at the Domain Northside, and their newest location is located in Boerne.

 

Austin musician launches direct trade chocolate brand made with sustainably harvested cacao

Joaihú Craft Brazilian Cacao is a direct origin, craft chocolate company whose mission is to create the finest Brazilian tree-to-bar chocolate. Photo: Joaihú, used with permission.

Joaihú, a Direct Origin, Tree To Bar chocolate from the old-growth rainforest in Bahia, Brazil, hit shelves in stores this month throughout Central Texas and is available online across the US. CEO, Austin native, and songstress Kate Robberson says, “The story behind Joaihú is rich, much like the flavor it draws from the soil of the Atlantic Coastal Rainforest. It’s an honor to continue to build bridges between communities through sharing culture, art, and now chocolate.” Robberson’s business partner and Joaihu’s Co-founder, Charles Stewart, are explorers at heart. They have each traveled the world pursuing their individual passions: biology, music, community building, language, herbal medicines, and eventually –– cacao. They saw how deforestation and other unsustainable harvest methods were running rampant in the region and wanted to create a better, more equitable way for the earth and local community to share the tradition and artistry of chocolate. From there, the two chose to plant their chocolate grove in a climate that would yield craft-quality cacao and simultaneously allow them to bolster climate protection efforts. (Joaihú, 2022)

Joaihú is an ancient Tupi word that means “to love and be loved.” It is a verb, a way of being, a mutual care and respect that serves as the guiding philosophy for how the company treats its workers, its customers, and the earth. Joaihú is also the middle name of Stewart’s newborn son. He and Robberson ensure their entire team works in only the safest conditions and earns more than fair wages.

“I built this business with my son in mind. I want it to be sustainable –– not just ecologically, but in every aspect: socially, economically, environmentally, personally –– so that it will not only benefit my family, but the community at large, for generations.” – Charles Stewart

Joaihú’s farm, Fazenda Boa Vista, enjoys sweeping views of the rainforest and ocean, far from harmful toxins and pollution. To honor the precious surrounding ecosystem, Stewart enlisted a pair of visionary farmers to mentor him and help strategically design an agroforestry project that supports the forest’s natural rhythms. Their farmers are intentionally trained to be minimal and non-invasive in their maintenance of the grove, carefully trimming rotting limbs and only using organic methods of fertilization to keep the trees healthy and strong. 

The farm’s zero carbon footprint, regenerative agriculture practices and encompassing state-recognized wildlife preserve all speak to Joaihú’s commitment to serve as stewards of the earth. Joaihú aims to work in harmony with nature, respecting the give and take between harvest and growth instead of trying to standardize it.

Joaihú produces one of the purest expressions of Brazilian cacao on the market. Their award-winning chocolatier, Diego Badaró , minimizes additives to focus on the cacao trees as the primary source of flavor, meaning that vintages differ. Joaihú currently offers three percentages of chocolate ranging in intensity from 75% to 85% and 100%. The 100% bar is considered medicinal grade –– one of the most authentic Brazilian cacao bars available on the market. Each is wrapped in fully compostable packaging and share the complex and vibrant nutrient-rich flavors imparted by the Atlantic Coastal Rainforest.

Joaihú will be having a brand launch party on December 3, 2022 at Central Market North (4001 N Lamar Blvd) in Austin, Texas from 6p.m. to 9p.m. to celebrate the release of the chocolate in-stores.  The event will showcase the Brazilian culture the founders fell in love with, featuring live musical performances from Grupo Massa from 5:30p.m. – 6:30p.m. and Ley Line from 7p.m. – 8p.m. Guests will be able to enjoy Joaihú’s three chocolate expressions at the event while getting to experience an authentic aspect of Brazilian life. 

Joaihú Craft Brazilian Cacao is now distributed in stores across Central Texas, including Central Market, Tiny Grocer, Thom’s Market, Quickie Pickie, Try Hard Coffee, and Dia’s Market. It is also available online nationwide with direct-to-consumer shipping .

Family Meal Benefit dinner in El Paso to benefit El Pasoans Fighting Hunger

El Paso native chefs return home for an evening of cooking and camaraderie, all for a good cause. Photo: Google

On Sunday, November 13, ten chefs will return home to El Paso to host “Family Meal,” a special collaborative benefit dinner. Proceeds from ticket sales will go to El Pasoans Fighting Hunger, a group actively procuring and distributing food to combat the hunger crisis in the region.

“El Pasoans Fighting Hunger (EPFH) is El Paso’s only food bank and a member of Feeding America, the nation’s largest hunger relief network. The Food Bank is the distribution center for over 132 partner pantries across the borderland region and collaborative hub for hunger initiatives that assists in SNAP applications and nutrition education. EPFH also distributes healthy and nutritious food to 235 client choice mobile pantries, which provide food to underserved/unserved communities. We currently serve 200,000 food insecure people with 1 in every 3 children and 1 in every 4 adults unsure of where their next meal will come from.” -EPFH

The evening is designed to expose local and expat talent—chefs, artists, and musicians—while bringing El Paso natives together for an evening of cooking and camaraderie, all supporting a good cause. The event will be held at Ardovino’s Desert Crossing (1 Ardovinos Dr, Sunland Park, NM 88063), and tickets are available at elpasofamilymeal.com. Tickets for Family Meal are $250 per person and will include six courses in a family-style setting along with passed appetizers, wine pairings, coffee, and a chef demo.

“Family Meal is an important part of the day for restaurants. It is a way to bond with your family away from home. This benefit dinner, in turn, is meant to transform that experience and help our extended (local and migrant) families as well as bring to light the vast amount of talent and generosity this city has to offer. El Paso is one part of a large international and bi-national metropolis encompassing Ciudad Juarez, Mexico, and Las Cruces, New Mexico. What affects one family affects us all.” – Mixtli Chef Rico Torres

Confirmed chefs include:
Rico Torres, Founder, Food and Wine Best New Chef 2018, James Beard Best Chef Semi-Finalist 2019, Best Restaurant 2022, Mixtli (San Antonio, TX)
Andre Natera, Author and Podcast Host, Chef’s PSA (Austin, TX)
Alan Delgado, Star Chefs Rising Star 2020, (New York, NY)
Gabe Erales, Top Chef-18 Winner, Bacalar, (Austin, TX)
Jaime Daniel Calleros, Executive Chef, Ardovino’s Desert Crossing (Sunland Park, NM)
Jake Rojas, Tallulah’s Taqueria (Providence, RI)
Omar Flores, James Beard Semi-Finalist Best New Restaurant 2013, Best Chef Southwest 2015, 2016, Whistle Britches and Muchacho (Dallas, TX)
Melissa Valenzuela, Mixtli, (San Antonio, TX)
Andres Padilla, Chicago Tribune’s Dining Out Award 2015, Opening Executive Chef at Plaza Hotel/Ambar 2020, Culinary Director of Cruz Blanca (Chicago, IL)
Emiliano Marentes, James Beard Outstanding Chef Semi-Finalist 2022, El Emi, (El Paso, TX)

The Native El Paso chefs will return for a weekend of camaraderie and cooking under the scenic landscapes at Ardovino’s Desert Crossing, which features views of all three cities. The evening will include live-fire cooking, wine, specialty cocktails, live music, plus a special Chef Demo from Top Chef-18 Winner, Gabe Erales. The event will also feature a live auction, farewell coffee service, and a photo opportunity with the talent.

Taco Cabana launches new limited-time menu

Taco Cabana’s limited-time menu includes spicy pork flautas, Oreo churros, Chicken Tortilla Soup, and the Catering Holiday Party Pack. Photo: Taco Cabana, used with permission.

Starting Wednesday November 9, 2022, Taco Cabana delivers for the holiday season with the launch of three new menu items, including the all-new Spicy Pork Flautas, Chicken Tortilla Soup, and Oreo® churros. TC continues its tradition of culinary innovation, building on its popular flauta repertoire, with the launch of its tantalizing Spicy Pork Flautas made with Guajillo peppers in a three-pack with one dipping sauce or a six-pack with two dipping sauces. TC’s signature queso, sour cream and/or fresh guacamole are the perfect complement for these flautas with a little kick. (Taco Cabana, 2022)

A returning brand favorite, TC’s beloved Chicken Tortilla Soup will soon be available in a small serving for $4.49 or a large serving for $6.29. Featuring a savory broth made with shredded chicken and topped with crispy corn tortilla strips, a blend of jack and cheddar cheeses and served with lime wedges and a side of rice, this warm soup is the perfect seasonal snack no matter the temperature. 

Another perfect addition for the holiday season, TC is proud to announce the co-branding launch of the all-new Oreo® churros, which can be coupled with any order in a pack of five for just $2.99. The churros pack all the craveability of an Oreo® cookie in five bite-size pieces. TC’s Spicy Pork Flautas, Chicken Tortilla Soup, and Oreo® churros are available for a limited time while supplies last.

Taco Cabana invites guests to celebrate the upcoming holiday season with its Catering Holiday Party Pack and holiday gift cards. Ideal for any celebration, the Catering Holiday Party Pack feeds up to 10 and includes the choice of steak fajita, chicken fajita, or mixed fajita, and is served with Mexican rice, black or refried beans, shredded cheese, guacamole, salsa roja, Pico de Gallo, sour cream, and lettuce. Available for just $139.99, the Catering Holiday Party Pack also includes chips and queso, 10 churros, one gallon of tea and 20 tortillas, making it the ultimate package for any event. 

TC gift cards make an easy holiday gift enjoyed by all ages. Now through Saturday, December 31, 2022, for every $25 spent toward Taco Cabana gift cards, guests will receive a complimentary $5 Holiday Guest Appreciation Card; e-gift cards are also available for purchase. TC gift cards in the amount of 10 or less can be ordered online and in-bulk for large quantities of more than 11 gift cards. The Holiday Guest Appreciation Cards can be redeemed at any Texas TC location beginning two hours after purchase/activation and will remain active until March 31, 2023. 

For TC fans looking for a classic selection of menu items to enjoy with family and friends for the holiday season, Taco Cabana’s delicious Enchilada Plates are available with cheese, shredded chicken or ground beef and a choice of sauce including Tex-Mex, Green Sauce or Queso. TC’s first-ever Hatch Chile Smoked Pulled Pork menu options also remain available, including a three-pack of Street Tacos served with Hatch Chile Ranch for $4.99, a breakfast bowl for $5.49 and a Crunchy Burrito served with tortilla strips and Hatch Chile Ranch for $8.59. 

Guests 21 years of age or older can enjoy TC’s seasonal Hatch Chile Margarita for $4 alongside Taco Cabana’s 12 permanent Margarita Headquarters options available for $3 each all-day, every day.

All menu items can be ordered in-restaurant, via online ordering for front counter and curbside pick-up, in the drive-thru or by mobile order when using the MY TC!® App or online. Guests can place an order for the Holiday Party Pack by calling 855-4MY-TACO or online.

Taco Cabana, a subsidiary of YTC Enterprises, LLC, was founded in 1978. The brand specializes in Tex-Mex-inspired food including enchiladas, fajitas, quesadillas, flautas, tacos, flour tortillas and a selection of made-from-scratch salsas and sauces. Restaurants feature open-display cooking, a selection of bottled beer and signature tequila margaritas, patio dining, drive-thru windows, curbside pick-up, delivery and catering. As of October 24, 2022, Taco Cabana operates 144 company-owned restaurants in Texas.

 

 

Carriqui celebrates Día de los Muertos with curated dinner and performance

Executive Chef Jaime Gonzalez will curate a special four-course meal for the holiday and San Antonio musician Azul Barrientos will perform during the ticketed dinner. Photo: Carriqui Botana Platter, by Jody Horton, used with permission.

Potluck Hospitality is excited to announce that Carriqui will be honoring those who have passed with a specially curated ticketed dinner on Wednesday, November 2 from 7p.m. to 9p.m. for Día de los Muertos. The event will include a four-course meal curated by Executive Chef Jaime Gonzalez and a guided musical performance from beloved local talent, Azul Barrientos. (Carriqui, 2022)

The experience includes welcome cocktails and appetizers beginning at 6p.m. and dinner beginning at 7p.m. The four-course meal includes squash blossom and kale salad with watermelon, confit fish tamal wrapped in banana leaf, beef short rib barbacoa with calabaza, and a tequila lime cheesecake with coconut graham cracker crust and marigolds.

Availability for the dinner is limited. Tickets are available for $150 each through Tock. Complimentary valet, 20% gratuity, and the welcome cocktail are included in the price per ticket. Additional alcoholic beverages are available for purchase.

Wednesday, November 2
Welcome cocktails and appetizers: 6p.m.
Four-Course Dinner: 7p.m. – 9p.m.

Carriqui
239 E Grayson St.
San Antonio, TX 78215

Founded in 2022, Potluck Hospitality conceives, operates, manages, and partners on culinary and experiential brands in San Antonio, TX. Potluck Hospitality concepts include Best Quality Daughter, Brasserie Mon Chou Chou, Carriqui, Food Hall at Bottling Dept., Ladino, and Stable Hall (coming 2023). Potluck’s team is made up of chefs, designers, strategists in culture-crafting, brand, and finance that all share a love of food and gathering. Potluck Hospitality’s name pays tribute to memorable experiences with great food, great music, and great company–where everyone has something to contribute. Being together, sharing meals, and communally experiencing music is elemental to what it means to be human.

Bakery Lorraine celebrates Halloween with spooky treats

Bakery Lorraine’s Lemon Meringue Mummy Tart. Photo: Bakery Lorraine, used with permission.

Bakery Lorraine is excited to announce that their Halloween treats are back this year for some spooky fun everyone can enjoy. From Friday, October 28 until Monday, October 31, fun Halloween treats will be available at all Bakery Lorraine locations. The delectable pastries are sure to satisfy any Halloween sweet tooth craving whether at a Halloween themed party, welcoming trick-or-treaters, or just enjoying a solo spooky treat. (Bakery Lorraine, 2022)

Their Halloween offerings include the below pastries:

• Black Cat Tart ($6) – Chocolate mousse tart with vanilla filling
• Lemon Meringue Mummy Tart ($6) – Lemon curd topped with meringue and two chocolate chips for the mummy’s eyes
• Chocolate Caramel Tart ($6) – Caramel filling topped with chocolate ganache
• Voodoo Doll Gingerbread Cookie ($5) – Gingerbread cookie dipped in a rich dark chocolate
• Ghost Moon pie ($5) – Homemade graham cookies with a honey marshmallow filling dipped in a white chocolate
• The Great Pumpkin Mac – Pumpkin spice macaron shell with a creamy buttercream center. Macarons are priced at $2.65 each or available to be included in their assortment boxes. Assortment boxes can be purchased in two different sizes, holding 6 macarons for $14.00 or 12 macarons for $26.00.

Bakery Lorraine also recently announced that its new Boerne location will officially open to the public on Tuesday, November 1, 2022. Bakery Lorraine in Boerne will feature the bakery’s full menu including macarons, pastries, sandwiches, salads, and more.

Owned by chefs Anne Ng, Jeremy Mandrell, and operator Charlie Biedenharn, Bakery Lorraine has quickly become a sensation in San Antonio. It was named one of the best new bakeries in the U.S. by Food & Wine as well as one of the “13 Destination Bakeries” by Conde Nast Traveler and recently made Southern Living’s list of the South’s Best Bakeries in 2022.

In addition to the famous Parisian macarons and divine pastries, like the pain au chocolat, the Boerne location will also feature breakfast items, including the breakfast parfait, the quiche Lorraine, and breakfast sandwiches. Bakery Lorraine will offer a variety of savory lunch dishes, including an assortment of salads and soups, and artisan sandwiches. Bakery Lorraine also offers wine and beer service.

Grand Opening – Tuesday, November 1, 2022
Regular hours of operation are as follows:
Monday – Thursday: 7a.m. to 6p.m.
Friday – Sunday: 7a.m. to 8p.m.

Location:
Bakery Lorraine
134 Oak Park Dr.
Boerne, TX 78006

Bakery Lorraine serves an all-day menu including items like its Croque Madame, the quiche Lorraine, an assortment of salads and soups and artisan sandwiches. Bakery Lorraine has four locations in San Antonio including one in the Historic Pearl district, one in the Medical Center, one in the RIM shopping center, and one inside The DoSeum. Bakery Lorraine also has an Austin location at the Domain NORTHSIDE.

Culinaria’s Tasting Texas Wine + Food Festival

Tickets are still available for some events for
San Antonio’s premier wine and food festival, taking place October 27-30. Photo: Culinaria, used with permission.

Culinaria is back for a four-day Tasting Texas Wine + Food Festival, October 27-30, in partnership with Visit San Antonio (VSA) and the iconic James Beard Foundation (JBF). Culinaria welcomes renowned and up-and-coming Texas chefs as well as national all-stars focusing on platforms that will showcase their diversity of culinary talent and heritage at events ranging from walk-around tastings, intimate dinners, outdoor lunches, hands-on workshops, educational panels, and more. (Culinaria, 2022)

Festival attendees can customize their gastronomic experience by choosing between all-inclusive festival packages or a-la-carte event options starting at $100. Sportscaster and former San Antonio Spur Sean Elliott and his wife Claudia Zapata Elliott co-chair Culinaria host committee, an elevated sponsor package of $5,000 that includes recognition as an official host of Culinaria Tasting Texas Wine + Food Festival and VIP access to events. Culinaria Tasting Texas Wine + Food Festival will showcase James Beard Award Winners, nominees, and other titans of the food and beverage industry including:

GUEST CHEFS

  • Rick Bayless, past winner of Bravo’s Top Chef Masters, host of “Mexico, One Plate at a Time” highly-rated Public Television series, and owner of Frontera Grill. See Chef Bayless in action at Agave, Saturday evening and at The Collective Grand Tasting on Sunday.
  • Alex Raij, Txikito, New York
  • Michelle Wallace, Gaitlins BBQ Houston
  • Tony Luhrman, El Topo Houston
  • Hugo Ortega, H Town Restaurant Group, Houston
  • Ruben Ortega, H Town Restaurant Group, Houston
  • Bobby Matos, State of Grace, Houston
  • Alex Au-Yeung, Phat Eatery, Katy, TX
  • Keisha Griggs, Ate Kitchen, Houston
  • Emiliano Marentes, Elemi, El Paso
  • Karla Espinoza, Mad Houston, Houston

LOCAL SAN ANTONIO CHEFS

  • Jason Dady, Dady Restaurants
  • Jeff Balfour, Southerleigh Hospitality
  • John Brand, Hotel Emma
  • Laurént Rea, Mon Chou Chou
  • Kristina Zhao, Dashi
  • PJ Edwards, Meadow
  • Geronimo Lopez, Botika
  • Elizabeth Johnson, Pharm Table
  • Esaul Ramos, 2M Smokehouse
  • Andres Farias, Mokara
  • Stéphane Leopoldo, Signature Restaurant
  • Camille De Los Reyes, Sari Sari

Visit Culinaria online for more information, including a complete list of chefs.

TASTING TEXAS EVENT HIGHLIGHTS

  • The Collective Grand Tasting: Friday, Saturday, Sunday, noon to 6p.m., Travis Park
    • The Collective is an expanded Grand Tasting event located at Travis Park featuring more than 100 chefs, restaurants, hundreds of beverage brands, Texas Wine Garden, live fire activations, cooking demonstrations, educational seminars, mercantile market, and more.
  • Southern Hospitality: Friday, 7p.m. to 9p.m., Pearl Brewery
    • Mashup of food and beverage celebrating the “Y’all Means All” culture of

Texas. From biscuits and gravy to hearty enchiladas and, of course, top-shelf cocktails, in a walk-around tasting event granting guest all-access to a front row seat of hospitality the Texas way.

  • Celebrate Agave: Saturday, 7p.m to 9p.m., Travis Park
    • Aged, sipped, neat, or mixed, this walk-around tasting event celebrates all things agave and the cuisines that embrace it.
  • Lunches and Dinners: Thursday, Friday, and Saturday
    • Festival goers will have exclusive access to unique chef collaborations at dinner and lunch events held at varying locations across the city.
  • Seminars and Workshops: Thursday, Friday, Saturday, times and locations vary
  • With a theme to satisfy every interest, attendees will be able to sign up for seminars and workshops across a range of topics, including hands-on, small-group activities—from crafting cocktails and smoking meat—to panel discussions on women in the beverage industry, and concise eating and drinking.

TICKET PACKAGES

  • Super VIP – $1,025
  • Choice of one dinner on Thursday night plus Southern Hospitality, VIP Access to all three days of The Collective, Celebrate Agave, VIP Parties and VIP Only Seminars.
  • The Weekender – $600
  • General Admission to The Collective (all three days), Celebrate Agave and Southern Hospitality/
  • Just the Collective – $300
  • All three days of The Collective. Enjoy this all-inclusive and immersive experience. All food and beverage are included. You’ll only need one ticket to enjoy it all.
  • Individual Tickets – starting at $100

“Culinaria is a lover of all things wine and food. We curate experiences for those who love to enjoy amazing pairings, in all forms. We can’t wait to welcome locals and visitors to the great city of San Antonio to experience the confluence of culture found across the culinary landscape.” – Suzanne Taranto-Etheredge, President and CEO, Culinaria.

Culinaria is an independent, not-for-profit organization, committed to promoting San Antonio as a premier food and wine destination, while fostering community growth and enrichment within the city we call home. For the past 22 years, Culinaria has been promoting locally sourced food and wine experiences in the San Antonio region through community events and culinary education opportunities, including Restaurant Weeks, a festival, and many others. Proceeds from events directly support this mission, enabling Culinaria to be a largely self-sustaining organization

 

1666873394

  days

  hours  minutes  seconds

until

Tasting Texas Food + Wine Festival

Pharm Table welcomes Scott Ota as Resident Sommelier

Pharm Table in San Antonio will be hosting two Wine Wednesdays. Photo: Google

Pharm Table, San Antonio’s nationally recognized plant-forward restaurant in Southtown, has added a notable new member to its team as Resident Sommelier, Scott Ota. Scott is one of San Antonio’s most celebrated sommeliers and brings his expertise of almost two decades within the restaurant and wine industry to Pharm Table, where he has built the restaurant’s new wine program from the ground up. (Pharm Table, 2022)

Under Scott’s leadership, Pharm Table’s dinner menu now features a small, grower-focused wine list of over 25 selections, with numerous sustainable, biodynamic and organic options. To encourage food and wine pairings, wines by the glass are available in a 3 ounce and a 5 ounce pour. Each wine has been hand-picked by Scott, taking into account flavors that pair especially well with the restaurant’s fresh, plant-forward fare. When selecting wines, Scott focuses on producers that mirror Pharm Table’s ethos of strong sustainable and regenerative farming practices, placing a special emphasis on highlighting female winemakers and owners.

Scott is well-known throughout Texas as an Advanced sommelier, having reached level III certification by the Court of Masters Sommeliers. Some of his most notable accolades include being named one of Wine & Spirits Magazine’s 2014 “Best New Sommeliers” and one of Food & Wine Magazine’s 2018 “Tastemakers to Revolutionize the Business,” among others.

Pharm Table now hosts periodic “Wine Wednesdays” tasting events that are curated and led by Scott. The evening event features a selection of approachable wines and small bites, and each one centers around a different theme, such as female winemakers, a specific varietal, or a specific region of the world.  The next two events will take place on September 28 and October 19. Tickets for the September 28 event are available now for purchase.

Pharm Table is an entirely unique concept and one of just a few true anti-inflammatory restaurants of its kind. Its philosophy is to help heal the body through food by blending the principles of Ayurvedic medicine with naturally healthful and gourmet global cuisines. Featuring local San Antonio heritage foods as well as a fusion of diets from the East, West, and Mesoamerica, the evolving menu is shaped by locally sourced produce and a global spice library and is free of dairy, refined sugar, wheat, and processed foods. While plant-centric, the menu also offers diners a selection of sustainably raised meats and fish. In addition to physical health, soil health and regeneration is a top priority at Pharm Table, and it is the first commercial restaurant composter in San Antonio. Supporting local businesses is also a priority, and Owner and Executive Chef Elizabeth Johnson partners with numerous local farmers along with supplying produce from her own backyard organic micro-farm.

Resident Sommelier Scott Ota. Courtesy photo, used with permission.