Celebrate National Pepperoni Pizza Day with $10 pepperoni pizzas from Russo’s New York Pizzeria. Photo: Russo’s New York Pizzeria, used with permission.
Pepperoni pizza lovers unite. On Thursday September 20, Russo’s New York Pizzeria celebrates National Pepperoni Pizza Day with a special pizza offer. The only authentic New York-style Italian restaurant and pizzeria franchise concept is offering $10 large pepperoni pizzas to celebrate the popular food holiday. Limit one per customer, dine-in and take out only, additional toppings extra. (Russo’s New York Pizzeria, 2018)
Following the family mantra “If it isn’t fresh, don’t serve it” Russo’s only uses the finest and freshest ingredients and authentic Italian imports like Pecorino Romano cheeses from Emilia Romagna, Italy; aged-balsamic vinegar from a centuries-old vineyard in Italy; and extra virgin olive oil from Partanna, Italy. Russo’s pizzas are baked to perfection in impressive brick ovens that deliver a perfect and flavorful crust every time.
Russo’s New York Pizzeria at The Rim
17631 La Cantera Pkwy, #102
San Antonio, TX 78257
(210) 561-7616
The first Bubba Gump Shrimp Co. location in San Antonio is located along the River Walk. Photo: Bubba Gump Shrimp Co., used with permission.
Last week, Bubba Gump Shrimp Co. opened its first location in San Antonio along the historic River Walk. Inspired by the Paramount Pictures’ hit film “Forrest Gump,” Bubba Gump Shrimp Co. presents a down-home, family-friendly dining experience that perfectly captures the charm and American spirit that made the film a smash hit. Each location offers a taste of southern hospitality and friendly service that involves the guest with such activity as its famous “Run Forrest Run” and “Stop Forrest Stop” license plate signs. It also offers interactive movie trivia, a retail market with regionalized merchandise and the iconic ‘Box of Chocolates’ for purchase, as well as photo opportunities with the world-famous Shrimp Louie mascot. (Bubba Gump Shrimp Co., 2018)
Bubba Gump Shrimp Co. remains the first and only theme restaurant chain based on a motion picture, serving patrons around the world including Bali, Cancun, Hong Kong, London and Tokyo among many others, as well as major destinations across the United States like Hollywood, California; Santa Monica Pier in California; Times Square in New York City; the Las Vegas Strip; Navy Pier in Chicago; Mall of America; Miami, Florida; and San Francisco’s Pier 39.
Known for its quality seafood, Bubba Gump offers 19 different preparations of shrimp, as well as an exciting variety of fish, steak and chicken dishes, crisp salads, fun kid’s meals, creative desserts and award-winning ribs. The menu also offers signature items that include Coconut Shrimp, Grilled Seafood Trio, Jenny’s Catch with Lobster Butter Sauce, as well as appetizer favorites like Bubba’s Far Out Dip, Shrimper’s Net Catch and Run Across America Sampler. Guests can also enjoy new menu items like the BBQ Brisket Burger or the Backyard BBQ Combo with Tender Brisket, Barbecue Ribs, Grilled Chicken and Corn on the Cob.
Located at Navarro and W Crockett Street in the heart of the River Walk, it is within walking distance to nearby hotels, shops and attractions. In addition to its southern aesthetic, the restaurant will also offer riverfront dining on its outdoor covered patio. Bubba Gump Shrimp Co. will be open Sunday through Thursday from 11a.m. to 10p.m. and Friday and Saturday from 11a.m. to 11p.m.
“San Antonio is a vibrant city recognized for its historic roots and eclectic culture. We are thrilled to join this thriving community and bring our entertaining atmosphere, memorable food and beverage, array of merchandise and souvenirs along with our engaging and interactive service to the River Walk.” – Jim Dufault, VP and COO of Bubba Gump Shrimp Co.
Bubba Gump Shrimp Co.
406 Navarro St
San Antonio, TX 78205
(210) 224-4867
‘Taste of Texas’ features chefs across Texas and Native Texan inspired dishes. Photo: Independence Brewing Co, used with permission.
Friday August 3 is International Beer Day, and to celebrate, Independence Brewing Co., one of Austin’s largest and most beloved craft breweries, announces its ‘Taste of Texas’ campaigns. It features ten chefs in five cities that will create Texas-Inspired dishes featuring new seasonal brew “Native Texan.” The brewery has partnered with ten culinary experts statewide to celebrate the release of its new seasonal pilsner, Native Texan. Each of the hand-selected chefs and mixologists have been tasked with creating a Texas-inspired dish or cocktail incorporating the beer as its star ingredient. These limited-time, chef-prepared offerings will be served at choice restaurants across Texas exclusively on International Beer Day. (Independence Brewing Co., 2018)
Participating chefs and mixologists include:
Austin: Alma Alcocer (Executive Chef, El Alma); Anselmo Sanchez (Executive Chef, El Chile); Todd Duplechan (Chef/Owner, Lenoir); and Justin Gutierrez (Bar Manager, Yuyo)
As the beer has made its way from stores among the ranks of Whole Foods Market and Buc-ee’s into the hands of thirsty Texans, it has resonated with many people, bringing back memories of days spent on the water for some and evenings spent on the porch swing watching the bluebonnets bloom and the sun set for others. For Independence Brewing Co.’s co-founder, Amy Cartwright, Native Texan has meant something uniquely special to her, reminding her why she fell in love with Texas in the first place. Native Texan is now available in Whole Foods Market, Buc-ee’s, HEB, Central Market, and select restaurants and bars throughout Texas.
“To me, Native Texan is about a sense of belonging, the quality of life here in Texas, the people, and the natural beauty. It’s a beer brewed by Texans for Texans,” said Cartwright. “I’m excited to see and taste what Native Texan means to the finest culinary talents in Texas through each of their creations.” – Amy Cartwright
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.
Buddy V’s Nonna’s Lasagna al Forno. Photo” Buddy V’s Ristorante, used with permission.
National Lasagna Day is a holiday commemorated annually on July 29th to celebrate one of the most quintessential Italian dishes. A dish that is not only popular in the United States, it also has enormous popularity around the world even though there is debate among culinary historians over when this dish was created.
Straight from Buddy Valastro’s vault of family recipes, Nonna’s Lasagna al Forno is the holy grail of lasagnas and this is ultimate recipe needed to celebrate National Lasagna Day. Courtesy of Buddy V’s Ristorante at The Shops at La Cantera, this colossal dish features Italian sausage, bolognese, ricotta, provolone, parmesan and mozzarella cheese. Bring home one of the Cake Boss’ most beloved heirloom recipes. (Buddy V’s Ristorante, 2018)
Nonna’s Lasagna al Forno – Courtesy of Bryan Forgione
Béchamel Ingredients
8 oz. butter
10 oz. all purpose flour
10 oz. chicken stock
2 bunches Thyme
Salt
Method
Make roux with butter, chicken stock, and flour, cook out for a few minutes.
Add rest and simmer for 30 minutes, stirring frequently to avoid sticking to the bottom.
Strain through china cap.
Nona’s Lasagna Al Forno Ingredients
11 sheets Lasagna Pasta
1 lb. Shredded Mozzarella
4 oz. Grana Grated
½ Gallon Ricotta
1 Bunch Basil Leaves
12 oz. Marinara
1/2 lb. ground beef, Cooked
1 lb. ground Italian sausage, cooked
12 oz. Béchamel
Method
(1) Spray heavily with non-stick all sides and bottom of a pan roughly the same size as the pasta.
(2) Lay down parchment paper to cover bottom. Lay down pasta evenly covering ENTIRE bottom corner to corner, start layering –béchamel –marinara -meat –mozzarella –ricotta–grana -basil.
(3) Add a layer of pasta and push down using another pan.
(4) Repeat process until you end up with 11 sheets of pasta total.
(5) Cover with parchment and plastic wrap and put in cooler, place the pan on top and weigh it down evenly overnight.
(6) Next day, use a grill spatula to loosen up all the sides.
(7) Flip onto a parchment lined sheet pan.
(8) Cut into 4 rectangles and wrap individually.
Notes
For each layer: 1 qt. of meat, 1 qt. of béchamel, 2 cups of mozzarella, 1 cup of ricotta, 1 cup of grana, 6 oz. marinara.
Celebrate National Doughnut Day at Maybelle’s Donuts this Friday with a special Rum and Pecan doughnut. Photo: Jessica Giesey.
Maybelle’s Donuts is one of the vendors at the Bottling Dept. Food Hall at the Pearl Brewery. This Friday June 1 is National Doughnut Day and to celebrate, Maybelle’s will feature a special Rum and Pecan doughnut, a rare flavor to honor the special occasion. Business hours for Friday are 8a.m. to 10p.m. (Maybelle’s Donuts, 2018)
Jeremy Mandrell, Anne Ng and Charlie Biedenharn, co-founders of Bakery Lorraine, have teamed up again to bring artisan donuts to Pearl. After launching the bakery in 2012, the trio wanted to create an assortment of fried dough confections, from donuts to fried pies. Anne and Jeremy, who are pastry chefs by trade, were eager to make their mark on the donut world. The name Maybelle is a memorial to Charlie’s late dog of 14 years. Maybelle was adopted on the Yavapai reservation in 2001 as a stray puppy and lived a life filled with adventure and decadent treats. When working on a name for the new donut endeavor, the trio felt it was all too fitting that this donut shop bear the namesake of a great dog and a wonderful friend.
Maybelle’s Donuts
Bottling Dept. Food Hall
312 Pearl Parkway, Building Six
San Antonio, TX 78215
(210) 564-9140
Mango Chili Shrimp Ceviche perfect for grilling season. Photo: Twang, used with permission.
The weather is getting warmer, which means Memorial Day and summer are right around the corner and with it, grilling season. With Latin roots and the Mexican tradition of adding citrus + salt to foods as the inspiration for many of their products, ZAS! has recipes to bring out the flavor in summer grilling. Each ZAS! blend has been designed to pair as a marinade with certain meats and veggies. The line of premium blends brings flavors from around the world to a backyard grill, with tastes reminiscent of a street vendor in Mexico City or a mango grove in India. Twang is a family-owned and operated creator and manufacturer of premium-flavored salts, sugars and seasonings based in San Antonio, Texas. ZAS! products are available throughout the country in 46 states, in grocery stores, convenience stores and online. (Twang, 2018)
Mango Chili Shrimp Ceviche
All ceviche is tasty, but this version kicks it up a notch with the added tropical and spicy flavor of Mango Chili.
Serving Size: 4
Ingredients:
12 medium raw shrimp, cleaned and chopped
¼ cup of fresh lime juice
1 small mango, peeled and chopped
1 small avocado, cut into chunks
1 red onion, finely chopped
¼ cup of fresh cilantro, chopped
1 tomato, chopped
1 jalapeno, seeded and finely chopped
ZAS! Mango Chili Super-Seasoning
Instructions:
Toss the shrimp in the lime juice enough to cover all the shrimp. Let sit for 12-20 minutes.
Once the shrimp is opaque, add the mango, avocado, tomato, red onion, jalapeno and cilantro. Toss to combine all ingredients. Add more lime juice and let it sit in the refrigerator for another 15 minutes.
Remove and sprinkle on the ZAS! Mango Chili Super-Seasoning before eating.
Taco Fest will take place on Saturday April 14 at La Villita. Courtesy photo, used with permission.
Coming up on Saturday April 14 from 12p.m. to 11p.m., foodie and music fans will be able to enjoy the best of both worlds at Taco Fest. Taco Fest will celebrate San Antonio’s unofficial dish with tacos from over 30 restaurants, taquerias and food trucks. Every vendor will have at least one $2 taco option to give attendees a chance to sample the different taco varieties. Vendors will compete in a variety of categories from Breakfast to Puffy and there will be three music stages with national, regional and local acts. This event is for the entire family and children under 10 get in for free. VIP tickets are sold out but there are still advance General Admission tickets still available online for $20 plus fees. Advance General Admission tickets sale ends Friday April 13 after which the price will increase to $25 on the day of the event. Taco Fest will take place rain or shine. All ticket sales are final, and no refunds will be issued.
Tacos From:
Chisme, Pete’s Tako House, Mi Taquito Arandas Jalisco, Tapatio Vegan Tacos, Davila’s BBQ, Market on Houston, Little Woodrow’s, Taco Haven, The Culinary Institute of America, Soluna, Torchy’s Tacos, El Milagrito, Viva Villa, Sancho’s, Tomatillo’s, Tommy’s Restaurant, Don Pablo’s, Garibaldi Mexican Restaurant, Los Cocos Mexican Restaurant and Fruteria, La Casa de Barbacoa, Mr. Meximum, Chela’s Tacos and more.
Music By:
La Santa Cecilia, Brown Sabbath, Santiago Jimenez, Jr., Girl in a Coma, Money Chicha, Piñata Protest, Femina-X, Eddie & the Valiants, Los #3 Dinners and El Conjunto Nueva Ola.
El Conjunto Nueva Ola is a lucha libre masked cumbia group that has blown away audiences at rock festivals and music stages across the United States. With their unique brand of Cumbia Rock, they have performed at sold out crowds at The Honda Center in Anaheim and Verizon Theatre at Grand Prairie in Dallas opening for Mexican Cumbia icons Los Angeles Azules. The group continues to build a cult following with supportive fans across the country and are set to release a new music video in May 2018 and a new studio album in the Fall. (ECNO, 2018)
El Conjunto Nueva Ola will be performing at Taco Fest on Saturday April 14. Photo: ECNO, used with permission.
La Villita Historic Arts Village
S. Presa St.
San Antonio, TX 78205
Chef Steve McHugh of Cured. Photo: Cured, used with permission.
Most people prefer to eat out for Valentine’s Day, but for those brave enough to cook a homemade meal for their sweetheart, recipes can be a hassle to find. Whether for Valentine’s Day or Galentine’s Day, Beef Loving Texans asked Chef Steve McHugh of Cured to share his favorite romantic meal to make at home, Hanger Steak with Chili Pequin au Poivre. (Cured, 2018)
Chili Pequin Au Poivre Sauce
2 Tbsp. olive oil
2 Tbsp. chopped shallots
2 oz. bourbon
4 Tbsp. pickled chili pequin
2 cups veal stock or broth
1 Tbsp. stoneground mustard
1 Tsp ground black pepper
3 cups heavy cream
½ Tsp. salt
3 Tbsp. sugar
Carrot & Arugula Salad
1 lb. baby carrots, peeled and cut in half lengthwise
½ lb. arugula
3 Tbsp. olive oil
3 individual grapefruits
Salt and pepper to taste
Hanger Steak
3 lbs. Hanger Steak, salt and pepper to taste
Add the olive oil to a 3-quart pot over medium-high heat and let heat for 1 minute. Add the shallots and sauté for 1 minute. Deglaze the pan with the bourbon; add the chili pequins and sauté for 1 minute (be careful not to breath in the fumes from the peppers). Add the veal stock and reduce until one-third remains. Add the mustard, black pepper and heavy cream and reduce by another third. Finish with the salt and sugar.
Bring a pot of salted water to a boil. Once boiling, reduce to a simmer. Blanch the carrots until tender, about 1.5 minutes. Strain carrots and allow them to cool. Segment the grapefruit over a bowl to catch the juices. Keep the segments and juice separate (You should have about 4 Tbsp. of juice when complete). Mix the olive oil with the grapefruit juice to create your vinaigrette. Mix the arugula, carrots and grapefruit segments and dress with vinaigrette.
Season the hanger steak with salt and pepper. Grill the steak to the desired temperature (I prefer medium-rare). Allow the steak to rest for 4 minutes before slicing. Slice the steak against the grain and enjoy with the salad and sauce.
Cucumber Avocado Chili Lime Roll recipe by Twang. Photo: Twang, used with permission.
With the Super Bowl coming up next weekend, there is always room for one more recipe to kick it up at the watch party. This recipe for Cucumber Avocado Chili Lime Roll is from the fine folks at Twang. Twang is a family-owned and operated creator and manufacturer of premium-flavored salts, sugars and seasonings based in Texas. One of those products is ZAS!, a super seasoning line of flavor blends that enhance natural and delicious spices to everyday food. It is sure to impress party guests and football fans alike and is available for purchase online and La Fiesta Supermarkets. (Twang, 2018)
Cucumber Avocado Chili Lime Roll
Simple ingredients, fun presentation. This appetizer is a fun and creative finger food with a punch of flavor that party guests will remember.
Serves:20 rolls
Ingredients:
1 Avocado
¼ of a cream cheese block (4 oz.)
1 clove garlic
2 tsp of Lime Juice
3 Tbsp of Pine nuts
1 Tbsp of ZAS Chili Lime (and a dash for garnish)
1 cucumber
Mandolin or Potato Peeler
Instructions:
Toss all ingredients (except cucumber) in a blender or food processor. Or if you want to be traditional do it by hand, finely mince garlic and mash ingredients together with a fork until smooth and creamy. Let mixture sit in refrigerator for 10 minutes.
Use a mandolin or potato peeler to cut long thin strips from the cucumber. Be sure to leave the skin for pretty color.
Take a cucumber strip and spread a thin layer of the avocado mixture along the length of the strip. A little goes a long way so be mindful. Make sure the spread goes all the way to the end so that it sticks once rolled.
Roll it up! No toothpicks needed. Sprinkle on a dash of ZAS Chili Lime Seasoning to give it more presentation.
SA Examiner 