Thursday, September 12, 2013

Over the Top Cake Shop


Just a portion of their many sprinkles and decorative candies.

Bakers, rejoice! You now have a one-stop-professional-shop for all things cake. The retail arm of Johnson Brothers Bakery Supply, Over the Top Cake Supplies stocks a full range of pans, cake boxes and bases, sprinkles in a rainbow of colors, candy-making supplies, decorations, kits, and even fondant. They opened on July 11.

Glimmer Glaze

Over the Top is the only shop in town that carries Fondx and Glimmer Glaze. A flavored glaze that comes in a wide range of colors, decorators can use Glimmer Glaze to give a cake a special sheen. They’re offering a class on Glimmer Glaze on Thursday, September 19 from 6-8pm ($40). Call the shop to register.

Just about any size and shape of cake pan you need

The friendly and helpful retail manager Chelsey Cure knows all the products in the store, and she can special-order any items not currently in stock. In addition to hands-on classes (they’re hosting a “Sugar Skulls” class tonight with one of the nation’s leading decorators), they feature demos and other presentations. “Like” them on Facebook to get all the latest details. Space is limited, so register early to ensure a spot.

They have two shelves of decoration kits and can order more.

The Taste section of the Express-News profiled Chelsey and owner Kevin Johnson in August. If you’re a digital subscriber, check it out.

A wide variety of fondant products

It’s a bit tricky to find (address below). Located along the IH-35 frontage road on the west side between Weidner and Thousand Oaks, the shop is tucked into a large warehouse complex. They have a small sign out front, but it’s easy to miss. Heading south, you’ll pass a Quality Inn, then a Yamaha boating center. The next driveway is the warehouse complex, but use the second gate and head toward the back. If you pass the Kingdom Life Church, you’ve just missed it.

Cake bases of every size and shape

We don’t bake often, but I’m glad to know that we have somewhere local that can get us the special supplies and ingredients we need when we do bake.


Over the Top Cake Supplies, 210-561-1300, 10731 IH-35 N, San Antonio, TX 78233

Wednesday, September 4, 2013

Opie’s BBQ: A Texas Monthly Top 50

I'm happy to be back to Alamo A La Carte after a long sabbatical. I'm planning many more posts about food, travel, and arts, particularly in central Texas. I hope you'll join me (or rejoin me). 


Labor Day provides a great opportunity for a barbeque road trip, as long as you’re careful to check if your target joints are open on Mondays (many aren’t). So we headed to Spicewood (about an hour and a half north of San Antonio) to try Opie’s BBQ. The air was redolent with mesquite smoke as we drove up.


Judging from the number of cars, we weren’t alone. I love places that keep their meats in an indoor “pit” (like Schoepf’s and Cooper’s). They lift the lid, and you choose (if you can) from the many smoky selections. We picked out some baby backs, sausage, and brisket. We’ve heard raves about their spicy corn and tater tot casserole, so those came home too. We helped ourselves to onions, jalapenos, pickles, and sauce at the center island (bread and beans were also available; we’ll need to return on the weekend to try their butter beans).

I met head pitmaster Marco Oglesby out back. (One really has to love this job to put in the hours required, but one must have a special love to do so in the August heat.) He said they try to estimate how much meat they’ll need and get everything going hours before service. It’s not like he can cook it to order; once they’re out of product, they’re out. “We try to stay open as late as we can,” he said.

The fork-tender brisket, with its defined pronounced smoke ring, fell apart as I cut. The meat had a great body. The ribs were sweet and peppery with an intense bark, and very tender.

A bit of onion and mushroom gave the creamy tater tot casserole some texture and had just the right amount of cheese. The cream in the spicy corn helped to offset the kick from the jalapenos. The corn was fresh and crunchy, with a touch of smoke.



I highly recommend a road trip. As with most popular BBQ joints (especially those on the TM Top 50 list), the earlier you get there, the better choices you’ll have. What are your favorite BBQ joints?

Thursday, November 8, 2012

Dallas Treats: Scardello and Rise No. 1




Since the Chihuly exhibit at the Dallas Arboretum (see previous post) took only one morning, we spent a pleasant day sampling some fabulous Dallas food.

Scardello Artisan Cheese @scardellocheese has won the “best cheese shop” award for the past two years from Dallas Magazine, a well-deserved honor. 


Their cheese case includes around 150 varieties from Texas, US, and around the world. The friendly staff will offer you samples of anything, and he’ll put the label next to it so you can read about what you’re trying. (If you really want to annoy him, and I did, keep taking the small piece of waxed paper and wadding it up between tastings.) They’ll cut any size you want, even off the wheel.



Labels include the cheese’s name, type of milk, its maker, and a brief description. Just tell them what you like (“funky,” “your best blue”), and they’ll make a recommendation (along with a wine pairing to complement your selection).


They host wine tastings, beer and cheese pairings, and other events throughout the month. In fact, this weekend, our local friends from Ranger Creek @rangercreek will pair their La Bestia with a Gruyere.

Grab a loaf of crusty bread, some choices from their charcuterie, and a few brownies from Oh Brownie @ohbrownie (try the gourmet sea salt and caramel) to complete your meal.

We would have eaten lunch there, but we had reservations at Rise @risesouffle, a floating-away-good soufflé restaurant on Lovers Lane.


 

Styled after a French bistro, the menu includes traditional French appetizers, salads, and cheese, in addition to their ethereal soufflés. Play some Scrabble on the table while you await your appetizers.



Bruce’s artichoke Andrée (served steamed with “Hedda’s family sauce”) was earthy, and the creamy sauce nicely offset the leaves. He ate all the tender inner leaves, which got tougher as he moved outward.



Soupe a l’oignon grantinée? Yes please! This onion soup had a marvelous depth of flavor from the caramelized onions and would hold up just fine in France.



Their entrée soufflés run the gamut from traditional (like my jambon and Gruyere) to the more adventurous. Bruce’s salty and garlicky esgargot soufflé arrived on a traditional escargot dish. All of them were lick-your-bowl delicious. My sister worried that my ten-year-old nephew would wolf down their shared soufflé while she took the five-year-old for a potty break.



Your server will recommend that you order your dessert in advance, since soufflés do take time (and they’re all cooked to order). Our table communally devoured (hey, we’re family) soufflés of chocolate, raspberry, and a seasonal pumpkin selection.

Remember that soufflés take time to prepare. Summon your inner Frenchman and relax and enjoy the wait.



Wednesday, November 7, 2012

Alamo A La Carte Bulletin: 281 Frontage Closure This Weekend!



Attention drivers! The northbound 281 frontage road will be closed between the entrance ramp from Nakoma and Country Parkway this weekend (November 9-11) while crews install a drainage culvert. The closure runs from Friday at 10pm until Monday at 5am.

Read the latest update from TxDOT on the progress of Wurzbach Pkwy.

Friday, November 2, 2012

Texas Renaissance Festival: Lift Up Your Cares





Thirty-eight years ago, the Texas Renaissance Festival  @texrenfest opened with three stages and 15 acres near Magnolia (north of Houston). Today, the festival has exploded to 60 acres, seven themed villages, 400 shops, tasty food, live entertainment for all ages, evening fireworks, and just a jolly good time.


As you arrive at the site, you’ll notice many attendees in full costume. If your ten-year-old (or husband) just can’t bear the visit in her Hello, Kitty shirt, stop by the costume rental near the entrance. Dress code is, uh, flexible. You’ll see some folks (who should know better) in skimpy chain mail, as well as Star Wars stormtroopers and World War I uniforms. Go figure.
Bacon on a stick? Why, yes please!


While wandering through the grounds, you hear music from familiar sources (like brass ensembles) and period instruments (such as dulcimers). The aromas of roasting meat and grilled corn whet your appetite. Hawkers in nearby booths call loudly for your patronage. Costumed cast members enact vignettes tied to the weekend’s theme.



Our favorite shows (see my YouTube video for highlights):
 
  • Cast in Bronze: Most carillons reside in stationary perfection atop bell towers. This 4-ton behemoth is mounted on a heavily modified gooseneck trailer. You won’t hear music like this in many places.
 
 
  • The Ded Bob Sho: A snarky skeleton “dummy” and his masked companion Smuj. We missed his usual left-leaning political zingers. (Maybe he didn’t want to risk his substantial tip income in this heated election year.) Nevertheless, we always enjoy getting “Bobmotized.”
 
  • Arsene: This French mime makes his show out of being a poor magician and good-naturedly harassing audience members. Warning: do not show up late or fail to applaud. You might lose your shoe!
 
  • Royal Falconer: These beautiful birds demonstrate hunting skills (“meeses-pieces” serving as bait) and chase presenters around the stage.
 
 
 
Food choices include everything from turkey legs (of course) to pierogies to fried crawfish. Even at this meat-fest, vegetarians won’t starve, with choices like hummus, Greek salad, and falafel (hang out near the Greek Agora for the most options). The Brigadoon Brewery brews their Whiskey Barrel Ale right there on site. This dark and tasty brew is full of caramel flavor and very little hoppiness.
 
 
 
Between shows and food, browse the nearly 400 shops. Whether you fancy ethereal wind chimes, delicate jewelry, or soft leather moccasins, you’ll find something to suit your taste.
 
Logistics:
  • Unless you enjoy excessive heat and humidity, choose a weekend in late October through mid-November (Thanksgiving weekend attracts half the city of Houston).
  • You can purchase a two-day pass, but one day works just fine. To make a weekend of it (and you should), visit the wineries in nearby Montgomery, Southern Star Brewing in Conroe, and The Woodlands for more great shopping.
  • You’ll find plenty of hotels in the Magnolia and north Woodlands area; plan on a half-hour drive to the site. You can camp onsite, but expect rowdy crowds and a general lack of facilities (other than Porta Potties). Warning from personal experience: carefully minding the speed limit in Magnolia is an excellent idea.
 
 
 
  • Print a schedule online (or purchase a program onsite), and spend a few minutes planning your day so you don’t miss a favorite performance.
  • Purchase your tickets online so you don’t waste your time at the ticket booth queues.
  • Parking is free. “King’s Preferred” close parking costs $10 and is a wise investment in post-event walking avoidance if you arrive around lunchtime or after.
  • Make wise clothing choices based on the weekend’s weather. Only a couple of pubs feature “ice dragons” (air conditioning), and the site provides little cover (and swamp-like conditions) during rain. And did I mention that Houston mosquitoes can carry off small animals?
  • The festival runs every weekend in October and November (plus the aforementioned to-be-avoided Thanksgiving Friday).