Krakatoa Hot Chips now available in Texas stores

There’s a new brand of hot chips for spice lovers. Courtesy photo, used with permission.

Amplify Snack Brands, the Austin-based company that brought you SkinnyPop Popcorn, Pirates Booty Puffs, and Paqui Tortilla Chips, recently announced the launch of Krakatoa Hot Chips, a new line of spicy kettle-cooked potato chips. Made by spice lovers for spice lovers, Krakatoa Hot Chips are explosively spicy chips made with real peppers sourced from all over the globe. (Krakatoa Hot Chips, 2020)

Named after Mount Krakatoa, a volcano infamous for its explosivity, Krakatoa Hot Chips’ spice intensity goes far beyond the generic “mild, medium, and hot” measurements of heat. Instead, each flavor’s level of spiciness is measured in quantifiable Scoville Heat Units (SHU), ranging from 5,840 to 38,700 heat units per chip.

Krakatoa Hot Chips is a product under the Amplify Snack Brands family of brands. Amplify Snack Brands is dedicated to sharing a simple, tastier idea of what a good snack should be. Other brands from Amplify Snack Brands include SkinnyPop, Paqui, Oatmega, Pirate’s Booty and more.

For true heat fanatics, each flavor’s spice level has been carefully crafted to hit at different moments, vary in duration, and, most importantly, range in epic heat. Each flavor incorporates different chili peppers, from mild jalapeños to the fearsome ghost pepper, which results in distinct heat-intensive experiences across each chip flavor. From a slow burn with a delayed build to a quick yet searing roar of heat, spice lovers can test their bounds as they indulge in the true joy of blazing spice. Krakatoa Hot Chips are available in five different flavors, including:

Sour King – Zesty lime with serrano pepper (5,840 SHUs)
Hot Hot Honey Pot – Spicy honey with scorpion chili (6,360 SHUs)
Mustard’s Revenge – Hot Dijon mustard with cayenne pepper (9,490 SHUs)
Kung Pow! – Thai chili with Szechuan pepper (14,500 SHUs)
Black Magic – Creole heat with ghost pepper (38,700 SHUs)

Krakatoa Hot Chips are currently available regionally in Texas and surrounding states, including in select Kroger and Walmart locations.Can’t wait to turn up the heat? Use the store locator to find a hot spot near you.

Krakatoa Hot Chips is an all-new line of chile-infused kettle-cooked potato chips created by spice lovers for spice lovers. Made with real peppers sourced from all over the globe, Krakatoa Hot Chips are never made with artificially enhanced spices and are certified gluten-free and Non-GMO Project verified. Krakatoa Hot Chips are available in five inventive flavors that expand beyond the generic “mild, medium, and hot” paradigm. Each flavor is measured by the intensity of the heat (in Scoville Heat Units), the location of where the spice hits, and the duration of how long it will last.

“Every flavor of Krakatoa not only uses a combination of awesome, tongue-tingling peppers, but we also measure the exact heat intensity in Scoville Heat Units of every bite. Nobody else is doing that! We’re proud to celebrate spice lovers and excited to spread the fire.” – Jeff Day, creator of Krakatoa Hot Chips.

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.

La Cantera Resort & Spa chefs share Easter recipes

www.joshhuskin.com — Chef Robert Carr, executive chef at La Cantera Resort & Spa. Photo: La Cantera Resort & Spa, used with permission.

La Cantera Resort & Spa temporarily closed Resort operations on Friday, March 20 due to the COVID-19 pandemic. The Resort continues to monitor information and guidance from a host of sources. With Easter coming up, Chefs Carr, Hinojosa, Silva and Proa at SweetFire Kitchen, Grille 254 and Primero Cantina, La Cantera Resort & Spa, share recipes for Family Easter Feast at Home. (La Cantera Resort & Spa, 2020)

Chef Robert Carr, executive chef, La Cantera Resort & Spa, started his journey to culinary excellence at the age of 13. Inspired by cooking lessons from his grandmother, Chef Carr learned the art of perfectionist, made-from-scratch cooking as a young apprentice under the tutelage of an English chef at the Wichita Country Club in Kansas. Below he shares a recipe that is a family favorite that he will make for his family this Easter.

Warm Butter Mochi

Mochiko Flour	4	cups
Baking Powder	3	t
Granulated Sugar	3	cups
Butter, melted & cooled	1/2	cup
Whole eggs	4	each
Coconut milk	12	oz
Evaporated milk	12	oz
Vanilla extract	2	t

o Combine all dry ingredients together

o Combine all wet ingredients together

o Mix dry mixture into the wet mixture

o Mix until homogeneous. Mix thoroughly

o Pour batter into baking dish and bake for 1 hour at 350 degrees or until cake is golden and just browned

o Serve warm with vanilla ice cream and berries

Gabriela Hinojosa, Chef de Cuisine, SweetFire Kitchen, La Cantera Resort & Spa, grew up in Monterrey, Mexico, spending summers on her grandmother’s farm where she helped pick fresh fruits, vegetables and herbs used for family meals. That experience helped shape her love of cooking, which she pursued at the Culinary Institute of America in Hyde Park, New York and then through an internship under the tutelage of master chef Peter Timmins at The Everglades Club in Palm Beach, Florida. Below Gabriela shares one of her Grandma’s recipes, a popular dessert at most Mexican Family Easter Feasts.

Capirotada (Mexican bread pudding)

7 Bolillo bread slices

1/2 lb. Butter

1/2 cup Raisins

1 ½ cups Milk

1 ½ 5 cup Piloncillo (Mexican brown sugar cone)

2 Cloves

1 Cinnamon stick

½ cup Panela cheese

½ cup Peanuts

½ cup Coconut flakes

Preheat oven 350F
In a pot place milk, piloncillo, cinnamon stick and cloves to make a caramel
While making caramel
Slice bolillo and start toasting with butter until golden brown
Start assembling bread on a deep oven pot- slices of bread- some caramel peanuts, cheese, raisins, and coconut flakes – another layer of bread and repeat process until all ingredients are used

Make sure you use enough garnish on top, then cover with foil and bake for 45 minutes. Serve warm and enjoy.

Giovanni Silva, Chef de Cuisine, Grille 254, La Cantera Resort & Spa, grew up working at his parents’ restaurant in Mexico. He went to culinary schools in Colorado and California and finished formal training at Colegio Gastgronomico de Guadalajara in Mexico. Silva then embarked on his cooking career on the ocean, working first as a chef on a Royal Caribbean cruise ship and later as chef de cuisine for an Italian specialty restaurant on a Holland America ship. Below, Chef Gio shares one of his Mother’s favorite vegetarian dishes.

Potato cakes with cabbage and carrot salad

Ingredients Potato pancakes:

4 Idaho potatoes

1 egg

1 cup flour divided in two

¼ cup Canola oil

Pinch of Salt and pepper to taste

Boil the potatoes in water until tender, about 45 minutes
Once soft and cooled, peel and mash; then season with salt and pepper
Add the egg and half of the flour until it forms a moldable paste
Heat half of the oil in a sauté pan at medium heat
Form little discs of potato paste and dust them with the rest of the flour
Pan fry in the heated oil until golden brown

Ingredients for salad:

¼ head of green cabbage sliced thinly

1 carrot sliced thinly

½ yellow onion sliced thinly

2 tbsp mayo

1 tbsp sour cream

1 tsp mustard

Pinch of Salt and pepper to taste

Mix all ingredients, season with salt and pepper and refrigerate for one hour.

Abraham Proa, Chef de Cuisine, Primero Cantina, La Cantera Resort & Spa, spent time under the mentorship of famed Chef Andrew Weismann at both Signature at La Cantera Resort and Spa and at the former Il Sogno at The Pearl before taking on his current role heading Primero Cantina. The Mexico native said he did not see becoming a chef as a career until the restaurant boom of the 2000s, when he recognized the opportunity. He moved to Las Vegas and worked at the French restaurant at The Cosmopolitan when it was named the Best Restaurant in Las Vegas. Below Proa shares one of his family’s favorite Easter recipes.

Migas Casserole

8 Large eggs

¼ cup Milk or half-and-half

1 tsp Kosher salt

½ tsp Black pepper

⅓ cup Canola oil

4 Corn tortillas cut in trips or triangles

½ Medium yellow onion, diced

4 Jalapeño peppers, seeded and diced

1 cup Shredded cheddar or Monterey jack cheese

1½ cup Salsa, for topping

¼ cup Cilantro, for garnish

In a bowl, whisk eggs with milk. Stir in the salt and pepper.
In a large iron skillet, beat up oil on medium high, and place tortilla strips into the skillet, cooking for about 3 minutes, turning once. Remove the tortilla strips with a slotted spoon to a paper towel lined plate. Drain the oil from the skillet leaving 2 tablespoons in the skillet.
Add the onions and jalapeno to the pan and cook for a couple of minutes.
Add the egg mixture and tortilla strips to the skillet and let the eggs sit for about one minute or until set on the bottom and then gently stir. Sprinkle cheese on top of eggs and continue to cook until melted.
Top eggs with salsa and cilantro. Serve with flour tortillas and refried beans.

San Antonio Food Bank mega distribution sites

The COVID-19 crisis continues to strain the donated food supply generally available to the San Antonio Food Bank. Limited donated food availability is demanding the Food Bank adapt its distribution methods to ensure equitable food access across the Food Bank’s 16-county service territory. The Food Bank is now consolidating the weekly mobile distributions it fulfills and supports during normal business operations to only a handful of “mega distribution sites” for the remainder of the COVID-19 response effort. (San Antonio Food Bank, 2020)

These mega distribution sites are intended to get emergency food to households in immediate need. The Food Bank hopes that its network of 500+ food pantries across the region, along with the many programs and services offered by the Food Bank will continue to meet ongoing needs.

Individuals seeking immediate help can sign up online for an upcoming mega distribution at or by calling the Food Bank’s helpline during normal business hours: 210-431-8326. Pre-registration is required.

This new distribution effort also means a new opportunity for volunteers to engage in acts of service during the COVID-19 crisis. Volunteers will be asked to follow the strict safety protocols put in place by the Food Bank as a response to this crisis. Those interested in volunteering at a public distribution can sign up online and click on “volunteer sign up.”

Special market hours at La Gloria for medical professionals and first responders

lagloriamarket — La Gloria Grocery Market has special hours designated for medical professionals and first responders. Photo: Pearl, used with permission.

Starting on Thursday, March 26, La Gloria at Pearl has started offering a special time for the medical community to shop at the La Gloria Grocery Market. Due to the current limited offerings and hours at grocery stores in the later part of the day, the La Gloria Market will be extending its hours from 6p.m. to 9p.m. for medical professionals and first responders only. Customers must show a valid medical ID to enter the La Gloria Market during these hours. (Pearl, 2020)

There will also be an online ordering system and curbside pick-up starting on Monday, March 30. This service will be exclusively provided for medical and first responders. La Gloria will be requesting a valid medical ID at time of pickup.

The La Gloria Market carries essential items like toilet paper, cleaning supplies, dairy products, fresh produce, bottled water and pantry items. La Gloria is also offering to-go meals, family style meals and more.

“I feel like La Gloria has long been a community dinner table of folks from all parts of San Antonio and I’m very happy that during this difficult time we can continue to serve our city through our new Grocery Market. Most importantly, we all know that medical workers and first responders are on the front line of this effort to beat COVID-19 and we want to make it convenient and easy for them to do their shopping.” – La Gloria Chef and Owner Johnny Hernandez.

Culinaria launches Restaurant Weeks To Go

culinariaglass — Culinaria has launched ‘Restaurant Weeks To Go’ to meet the needs of the community. Photo: Culinaria, used with permission.

This week, Culinaria launched ‘Restaurant Weeks To Go’ in response to the COVID-19 (Coronavirus) measures restricting gatherings. Restaurants are adapting and evolving to best fit the needs of the dining community. During this time, it is important to stimulate the economy and a community which has put San Antonio on the national map as a culinary destination, named UNESCO Creative City of Gastronomy in 2017, an honor shared by only two cities in the U.S. ‘Restaurant Weeks To Go’ will run indefinitely until they are assured that the COVID-19 crisis is behind us. (Culinaria, 2020)

Culinaria is also organizing a donation-based EMERGENCY RELIEF FUND to help restaurants on the financial brink, cover operating costs during the COVID-19 pandemic. A complete list of participating restaurants, menus and information on the Emergency Relief Fund is available online.

“Participating restaurants have $15 lunch, $30 dinner three-course prix-fixe menus, and some are also offering family meals. 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, president and CEO, Culinaria

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.

Full Belly Cafe and Bar is now open to the public

pecanpiefrenchtoast — Pecan Pie French Toast. Photo: Full Belly Cafe and Bar, used with permission.

Full Belly Cafe and Bar, a fresh new dining concept by local hospitality veterans Blade Haddock and James Moore, is now open to the public, serving a menu of hearty, seasonal American cuisine with a global spin for breakfast with lunch, weekend brunch and dinner service rolling out shortly. Following the announcement of the project last month, San Antonio’s culinary community has eagerly awaited the addition of a new, chef-forward dining destination. (Full Belly Cafe and Bar, 2020)

The restaurant has undergone extensive remodeling to achieve an eclectic, highly artistic look and feel that harkens back to the late 60s and early 70s design eras. Upon entering the space, guests will notice floor-to-ceiling custom wooden shelving along the front wall, accenting the entrance with modern, 3D geometric patterns. Hand-blown glass fixtures by Jenny Garcia of Garcia Glass, a local three generation female owned glassblowing studio, are featured throughout the space.

With a seating capacity for 80 people inside and plans to revamp a covered patio that will seat an additional 50 people outdoors, Full Belly Cafe and Bar is welcoming diners to enjoy a chef-crafted opening menu that features dishes including Pecan Pie French Toast and Eggs Benny with Espresso Rubbed Pork Belly, Red Eye Gravy and Hollandaise on House Crumpet. When lunch begins, there will be a Bulgogi style Beef Cheek Sandwich with Vinegar Slaw, Herb Salad and Golden Beet Aioli as well as a Fried Paté Sandwich and Confit Duck and Spinach Salad.

In addition to the evolving menu of seasonal American cuisine, freshly baked pastries and a specialty coffee menu are designed to make Full Belly a go-to for morning fuel. Whether dining in or grabbing to-go, on any given day patrons will find delicious goodies made by Pastry Chef Deanna Lansing including her signature “Belly Puffs”, which are a cross between a croissant and a cream puff filled with mascarpone Chantilly cream, along with other gourmet donuts, breakfast hand pies and breads from scratch.

Full Belly Cafe and Bar is now open for the following services:

Tuesday, February 11 through Saturday, February 15 – Open for breakfast from 7a.m. to 10:30a.m.
Sunday, February 16 – Closed
Monday, February 17 through Friday, February 21 – Open for breakfast and lunch from 7a.m. to 3p.m.
Saturday, February 22 and Sunday, February 23 – Closed
Starting February 24, full hours will be 7a.m. to 3p.m. Monday to Friday for breakfast and lunch, 5p.m. to 10p.m. Tuesday to Saturday for dinner, and 8a.m. to 4p.m. Saturday and Sunday for brunch. Late night hours and happy hour will roll out the first week of March.

Founded by veteran restaurateurs Blade Haddock and James Moore, Full Belly Cafe and Bar is a contemporary American restaurant with a global spin located in San Antonio. Embracing its motto to “Feed your Soul. Fill your Belly.” Full Belly offers a variety of hearty, seasonal dishes alongside an extensive chef influenced bar program and specialty coffee menu for a complete all-day dining experience.

Full Belly Cafe and Bar
427 N. Loop 1604 West #202
San Antonio, TX 78232

Shake Shack launches Classic Comfort Menu

shaketrio — Shake Shack’s Shake Trio. Photo: Shake Shack, used with permission.

In honor of the New Year, Shake Shack is launching its limited edition Classic Comfort Menu which will include a trio of shakes – Cookie Butter, Malted Milk Chocolate and Frozen Hot Chocolate – as well as an old favorite with an updated, Texas spin, The ShackMeister Burger. Exclusively available at the Texas Shacks, Shiner Bock-marinated crispy shallots will top the 100% Angus beef Burger. (Shake Shack, 2020)

The trio of shakes will be available from January 7 through March 16 and the ShackMeister Burger will be available from January 7 through March 31 at all Texas Shacks.

The award winning ShackMeister Burger, which was originally created in 2014 for South Beach Food and Wine Festival, was a spin-off of Shake Shack’s take on onion rings. A classic Shackburger topped with shallots marinated in Shiner Bock (exclusive to the Texas Shacks) and fried until crispy. The ShackMeister is the perfect combo of bitter and sweet. This is the first time the original ShackMeister Burger is making its return to U.S. menus. Pro tip: Looking for more shallots? You can add them to either your fries or dog at any Shack.

Classic Comfort Menu

Cookie Butter: vanilla frozen custard and cookie butter mixed and topped with whipped cream and cookie crumbles
Malted Milk Chocolate: chocolate frozen custard and Ghirardelli sweet cocoa powder mixed and topped with whipped cream, cocoa powder and miniature marshmallows
Frozen Hot Chocolate: vanilla and chocolate frozen custard malted and topped with whipped cream and crushed milk chocolate
ShackMeister Burger: Exclusive to Texas Shacks, Shiner Bock-marinated crispy shallots and ShackSauce will be placed on a 100% Angus beef cheeseburger – no added hormones or antibiotics, ever

Since 2004, Shake Shack’s mission is to Stand For Something Good^®, from its premium ingredients and caring hiring practices to its inspiring designs and deep community investment. With its fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community gathering place with widespread appeal. Since the original Shack opened in 2004 in NYC’s Madison Square Park, the company has expanded to more than 220 locations in 26 U.S. States and the District of Columbia, including more than 70 international locations across London, Hong Kong, Istanbul, Dubai, Tokyo, Moscow, Seoul and more.

Shake Shack
3003 Broadway St.
San Antonio, TX 78209
(210) 469-3732

Shake Shack
7427 San Pedro Ave. Suite 107
San Antonio, TX 78216
(210) 277-4770

Thanksgiving specials from Bakery Lorraine and La Panaderia

panaderiacroissants — La Panaderia’s Tequila Apple Pie Croissants. Photo: La Panaderia, used with permission.

Thanksgiving is right around the corner and Bakery Lorraine and La Panadería are making it easier than ever to make dessert the star of the big day with delicious pies and croissants for sale. (Bakery Lorraine, La Panadería, 2019)

Bakery Lorraine will have Thanksgiving pies available for order at all of their locations across the city and in Austin. Pies can be purchased for $26 each and customers are able to place orders now through Sunday, November 24. Pick up day will be Wednesday, November 27, the day before Thanksgiving and pick up time will vary based on location. There will be additional pies for sale that Wednesday on a first come first serve basis. Orders can be placed on the Bakery Lorraine website under the “store” tab. From there, customers can set their preferred pick up time and location.

Pie flavors include:
- Roasted In-House Pumpkin Pie
- Dutch Apple Pie
- Jack Daniel’s Pecan Pie
- Apple Cranberry with Christmas Spice

La Panaderia is serving up their scrumptious Tequila Apple Pie Croissant this Thanksgiving. The unique pastry is made with a double baking technique and filled with caramelized apples and topped with a sweet crumble. The Tequila Apple Pie Croissant is a spin on the classic American dessert and a delicious blend of cultures.

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