Alamo A La Carte

Construction Update: Dough Pizzeria

2012-02-08T14:39:00.004-06:00

On a recent visit, I asked Nancy about the progress of the renovations at the San Antonio Dough Pizzeria (@doughpizzeria). The only sign of construction is the blacked-out windows of the former State Farm office next door. From inside, there's no indication of construction.

Nancy said their number one reason for building the expansion was to "get people out of the heat." The new space will have several hi-tops for waiting customers. The hostess stand will also move into the new space (you'll enter through the old State Farm office), and they plan a few more tables, both inside and out.

The current wine wall will be torn down and replaced with a wine wall in the new space.

They hope to open the new expansion in April.

A New Addition to the Hwy 290 Wine Trail: Messina Hof

2012-01-30T17:26:00.000-06:00

On our most recent wine tour with friends Tom and Mary, driver (and hubby) Bruce spied a billboard for Pedernales Falls Winery that provided needed directions. Simultaneously, Tom and I both shouted, “Messina Hof!?!” (@messina_hof #mhhillcountry ) Bruce was baffled; “it’s just a billboard” he thought. “TURN AROUND!” we both told him. “There’s a Messina Hof back there!” So turn back he did. (We visited Pedernales, one of our favorites, later that day.)

We discovered that it didn’t open for another half-hour, so we planned to visit Pedernales, then come back. As we walked back to our car, general manager Steve Warren popped his head out and said, “We’ll open early for you!” in his gentle Texas drawl. He didn’t have to ask twice.

We adore Messina Hof’s wines, but even for us Aggies, their main location in Bryan puts it out of range for a day wine trip from San Antonio. So we were ecstatic to find a new, nearby location. With the Texas Hill Country ranking as the second most visited wine region in the US (behind Napa), owner Paul Bonarrigo executed a genius business move by opening here.

They opened three months ago, and it’s clear from the site that they have further building plans. Four small B&B cabins sit out back (pictured at right), and they soon begin work on their on-site winery building. Once spring rolls around, some landscaping will make the place even more inviting. They just planted their first vines (Lenoir).

Five tastes and a souvenir wine glass cost $5—a tough decision with 45 to choose from. I focused on whites, while Bruce tried a variety of their excellent ports. The aromas of French oak permeated the rich and buttery chardonnay. The Beau (a blend of shiraz and muscato) is fruity and light, a perfect summer sipping wine. With the exception of their sparkling wines, all their grapes come from Texas (at this location; not in Bryan).

Their large tasting room features two tasting bars and a small seating area. They also have a special events room available for reservation.

Messina Hof is known for their ports; unfortunately, neither Tom nor I enjoy ports or sherries. But Steve (that's him on the left) was persistent. He insisted that we both try the Solera sherry. We were both floored (and both came home with a bottle or two). I have rarely tasted a wine with so many complex flavors—vanilla, cherry, almond, creamy, and some chocolate. It was quite simply amazing.

You will definitely want to plan a visit soon to this new addition.

The New Twin Liquors Marketplace

2011-11-27T14:23:00.012-06:00

Twin Liquors recently opened its newest Marketplace in the old Conn’s building (on the west side of 281 between Bitters and Nakoma). This impressive 15,000-square foot store provides an excellent selection of beer, wine, liquor, cigars, and barkeeping tools and accessories.

We began shopping at the Twin Liquors at the Alon Center when it opened a few months ago. Their pricing can’t be beat; on most items, “case pricing” applies if you buy two of any item. They also have weekend specials .The staff at both locations is very friendly and helpful, without being intrusive.

The large, open entry area at the Marketplace invites you in; on the first visit, it’s difficult to know where to start browsing. (Oddly, both stores, the Marketplace and Alon, smell of insecticide.) The many racks of wine line up smartly in straight rows, like a squad of marching Marines.

The humidor stocks a wide variety of cigars, as well as premium scotches (arranged on high shelves to prevent accidental breakage). I can’t abide cigarettes, but the aromas of cigar and pipe tobacco take me back to my grandfather’s house. The Marketplace hosts “Wine 101” classes in their spacious classroom (separated by a glass wall) on the first and third Wednesdays of the month from 6:30-8:00. On Thursdays, Fridays, and Saturdays from 3:00-8:00, they sample a variety of wines and liquors at their tasting bar (which even has a little seating area).

They stock “fine wines” (roughly $75/bottle and up) in a glassed-off room at the right rear of the store. Their current selection is a little thin (especially from France), but they plan to add more. Frankly, we just can’t see spending several hundred dollars on one bottle of wine or scotch, I don’t care how rare or divine it is.

Some up-front displays of Texas liquors would be a nice addition. Ranger Creek .36 anyone?

The building holds an additional 7,000-sf of storage, and they plan to open wholesale operations after the first of the year.

I always like to see a big, long-vacant building claim a new tenant. Driving by the near-deserted Olmos Creek Center (NW Military and Huebner, where the old H-E-B used to be) is just a bit depressing.

I highly recommend a stop at the Marketplace!

Second Edition: Glutton's Tour of Houston--Unexpected Surprises

2011-10-21T20:23:00.019-05:00

I love coming across unexpected surprises when I travel—even to very familiar places like Houston. On the one hand, I enjoyed (most of) the restaurants we visited, but situations I didn’t anticipate led to some of the best moments. Here are a few from our recent Glutton’s Tour:

“Dinner and a show” at El Real Tex-Mex @ElRealTexMex : No, I’m not talking about the silent Western movie or football game inside. Sit outside, close to the front rail along Westheimer, and enjoy watching the parade of humanity. A not-particularly-fit woman runs for the bus at the curb up the street (and makes it!), the cyclist jumps out of his skin when he hears the squealing car tires (he avoids catastrophe), a couple of drug addicts cautiously step off the bus just in front of the restaurant (there’s a fence and they move along). Make a game of counting the car honks (we heard four) and screeching tires.
Meeting the chef @thefrenchcowboy: After a marvelous meal (see future post) with a very knowledgeable server at Philippe Restaurant, Chef Philippe Schmit left the kitchen and stopped by our table to chat. He is quite personable (with that charming French accent) and was truly pleased that we enjoyed the meal.
Finally breaking my hex on sports: Regular readers know of my love for the Tour de France. I even play along a own fantasy team. This year, I expected the Cyclists Union to ring my doorbell and ask me to quit choosing riders for my team. By the time they reached Paris, only five riders on my team of ten remained upright on the bike. Complete carnage. Then along comes the American League Championship series. I turned off a couple of games when the Texas Rangers went south upon my tuning in. My friend Shauna enjoined me to switch off and offered to text me the score. Upon returning to my hotel on Saturday night (a week ago), I hesitantly tuned in….and happily watched the Rangers decimate the Tigers 15-5 to win the pennant. Finally I am no longer the bane of professional sports.
Watching and learning from the crepe chef at Melange Creperie @melangecreperie: You can't often see the chef prepare your food in most restaurants; even “open kitchens” provide only a partial view. But we enjoyed watching our crepes (and the orders ahead of us) come together—from bubbling dough on the griddle to slicing the bananas to folding the finished product into perfect thirds.

Next up: Failing to meet expectations

Second Edition: Glutton's Tour of Houston--The Sweet Stuff

2011-10-20T13:41:00.017-05:00

My sister Robyn and I recently embarked upon another Glutton’s Tour in Houston. (She also posted about the trip on her blog The Burbanist.) We grew up there and enjoy visiting every once in a while. Neither one of us miss the traffic, which snarls worse on every visit. I wonder when they’ll pave over the entirety of west Houston to make IH-10 25 lanes wide….and it would still jam up. We generally confine our visits to the fun and funky areas inside Loop 610, though, so we avoid the worst of it. Over the next several posts, I’ll share the highlights of the trip.

I usually eschew desserts at the end of a meal. But on this trip, the sweet stuff provided the culinary high points.

Banana Nutella Crepes from Melange Creperie @melangecreperie : We patiently stood in front of the small cart on the corner of Westheimer and Taft with ten other people (and one enormous but laid-back dog) while noisy traffic whizzed by behind us. Our chef took individual orders and prepared the crepes fresh, two at a time. Given the serving size (and our plans to visit several other places that day), we decided to split one. We watched in awe as our chef ladled out the batter and spread it thin over the griddle. He expertly flipped it after a few seconds (my attempt to do so would resemble a wadded-up piece of paper), then added the fillings. Our crepe was perfectly thin, with crispy edges, a tender center, and pleasantly warm to the touch. The sweetness of the slightly overripe bananas paired well with the Nutella. Get there early. His small cart doesn’t hold much, and once his ingredients are gone, you’re out of luck. ht

French Cowboy Churros at Philippe Restaurant @thefrenchcowboy : Churros? At a French restaurant?? Why, yes. After a marvelous meal of monkfish, foie gras, and soup in this elegant restaurant on Post Oak, we split an order of cinnamon churros, salted caramel ice cream, and spicy chocolate sauce. The churros were airy and light, and not oversweet. We alternated dipping the churros into the luscious ice cream, then the sauce, which had just the right “kick.” We left not a crumb.

Petit Fours from Moeller’s : I’ve posted about Moeller’s previously. This small shop was my Frannie’s “go-to” spot when she didn’t feel like fixing dessert on her own or needed a girly birthday cake for one of her three granddaughters. Based on past experience, we arrived early on Saturday morning so we could snag the coveted white petits fours and a tray of cheese straws. Over twenty boxes on the table at the rear held pre-ordered cakes ready for pick up. When I asked my husband if I should bring back vanilla or chocolate, he replied “yes.” They didn’t last two days.

Next up…. unexpected surprises.

A New Kitchen Store Comes to San Antonio: Welcome Sur La Table!

2011-10-18T16:05:00.011-05:00

Yes, San Antonio foodies can shop at the restaurant supply stores and Williams-Sonoma, but I have always coveted a kitchen store, like Kiss the Cook in Wimberley. And now, we have one! Sur La Table (@sur_la_table) opened at the Shops at La Cantera last Friday (located in the long, narrow section anchored by Barnes & Noble, just to the east of the original complex.)

The store displays rack upon rack of steel shelving filled with stacks of kitchen, baking, and bar equipment. They stock everything from pots, pans, and utensils, to more unusual items like a molcajete (a Mexican stone mortar and pestle) and tagines. Bakers will enjoy their extensive baking section, including cookie cutters in any imaginable shape. If you’re looking for a specific utensil (a particular type of whisk, or an offset spatula, say), I’m sure they carry it.

When I visited, the sounds of electric drills and hammers rang out as a construction crew worked to get the spacious cooking school ready to open next week. The school will offer both sit-down and hands-on classes. Currently on the schedule: “The Fearless Baker: A Three-Part Series for the Beginning Baker” and “Satisfying Fall Soups and Stews.” You can find a list of classes on their website. We’ll sign up for one soon.

If you love playing around in the kitchen as much as we do, I recommend a visit….and bring your wallet.

Meeting Chef Anne Burrell

2011-10-10T17:28:00.010-05:00

Chef Anne Burrell (@chefanneburrell) visited H-E-B’s Alon Market today to sign her new cookbook, “Cook Like A Rock Star.”

Chef Anne looks (and sounds) just like she does on Food Network (@foodnetwork), with her wild, white hair and broad smile. She was very friendly and approachable, and offered a handshake so I could introduce myself. “Are you a Marine Mom?” she asked. Why yes, Chef Anne, I am. I told her how much we are looking forward to watching her on “The Next Iron Chef.” “But I know you can’t talk about it,” I said. She replied, “I can’t, but I’ll accept any best wishes.” We’ll be rooting for her, as she is one of our favorites. (Wish I had ditched the purse somewhere.) After her visit, she tweeted “Thanks to all the H-E-B’s that I did signings at. Everyone was very kind and delightful—thank you!” Pretty classy and gracious.

“Rock Star” mainly targets new cooks; she wants to make cooking approachable and not so intimidating. “A recipe might tell you to brown a piece of meat and then deglaze the ‘fond.’ But what the hell is ‘fond’?” she says in her introduction. She calls it “the crud on the bottom of the pan.” But she refuses to give up mise en place (having all your ingredients prepped and measured before taking the first cooking step). Rather than the standard recipe format, her recipes start out with a small story, then mise en place, and only then, cooking instructions. “This is how I cook and how professionals cook, and it’s how you should cook, too.” The cookbook contains instructional sidebars (how to make stock, for example) and fun handwritten tips (“I like fresno peppers because they’re medium hot”). I’m most looking forward to making just about everything in the “Piccolini” section. “Piccolini” means very small in Italian, but she defines it as “my little nibbles.” They’re tapas-sized dishes that will work well either to start a meal or for entertaining a houseful of people.

We now have a new addition to our growing collection of signed cookbooks. Of these authors, I’ve only met Chef Anne and Chef Rick Moonen (read my post about the fabulous seafood dinner he prepared at the now-defunct Watermark Grill); the others we purchased pre-signed. I hope to get the Tex-Mex book signed this weekend on my Glutton’s Tour of Houston, part 2.

If you ever have the chance to meet Chef Anne, I highly recommend you stop by. We’ll be cheering you on when “The Next Iron Chef” starts!

Laura’s Lists: My Top Five Texas Bakery Bites

2011-10-01T17:00:00.033-05:00

I adore finding great bakeries. The best ones have bakers who work long, hard hours to produce delights that melt in your mouth, have a marvelous crustiness, or satisfy your sweet tooth. The aromas of baking bread remind many of home. The only time my mom baked bread was when a tropical storm approached and all the Mrs. Baird’s disappeared from Houston grocery store shelves. To this day, the smells of baking remind me of hurricane prep….and I still love that first warm, chewy bite.

These are my five (OK, well, six) favorite Texas bakery bites (in no particular order). It’s certainly not an exhaustive list (Rebecca Rather’s cakes in Fredericksburg spring to mind, but I haven’t tried them yet). Where are your favorite bakeries?

1) Petits Fours from Moeller’s Bakery in Houston

This 80-year-old storefront produces amazing sweet and savory items. (I first wrote about them in my “Glutton’s Tour of Houston” entry.) Easter at my Frannie’s house was not complete without a plateful of vanilla and chocolate petits fours. The icing melts as soon as it hits your tongue, revealing a fluffy, light cake underneath. And they’re pretty, too. I always bring home a box when I visit Houston.

Also try: Cheese straws. Buy four or five trays. Really. Who cares about tummy aches?

2a) Tie: Sausage Kolaches from The Czech Stop in West, along IH-35

Somehow, I didn’t discover this place until a few years ago (despite the fact that I regularly drive from San Antonio to DFW). It’s easy to whizz right by it, since it’s inside a non-descript Shell gas station. But hit the brakes, find a place to park (sometimes tough), and pop inside. (I wrote about them in my “Finishing Off the Hill Country Wine Trail” entry.) The airy dough surrounds a well-seasoned sausage bite bathed in cheese. They also churn out a wide variety of sweet kolaches. No matter what time of day you visit, the bakers are hauling out tray after tray from the ovens.

Also try: Jalapeno Cheese Summer Sausage. Buy several; they freeze well.

2b) Tie: Sausage Kolaches from Naegelin’s Bakery in New Braunfels

I can’t decide which I like better. They’re both kolaches, but in this version, the Pillsbury-croissant-like dough (but way better) hugs the filling. Look for ones where the cheese has melted out the end to get a bonus cheese crunchie, which offsets the pleasantly chewy dough. During summer family vacations growing up, Dad woke at 5:30 am and brought us back a boxful right out of the ovens. Food hugs.

Also try: Gingerbread men. They remind me of the ones my Grandmama bought me at the (old) Rice supermarket on Post Oak in Houston.

3)Salted Caramel Chocolate Cupcake from SaWeet Cupcakes @saweetcupcakes in San Antonio

The pink SaWeet van entered the San Antonio food truck market early, in 2009. Right now, they mostly hang out at the Boardwalk on Bulverde, but I’ve also found them at the Pearl Brewery, the Legacy Outdoor Market, and other locations. Find out where they are by following them on Twitter. (Logistical note: they bake in a commercial kitchen, then load up for their destination.) They create a wide variety of flavors, but I’ll buy the Salted Caramel Chocolate cupcake every time I see it on their menu. They lightly salt the fluffy buttercream on top, and the moist, tender chocolate cupcake bursts with a gooey caramel center.

Also try: Well, just about any of their cupcakes. Coconut is a crowd-pleaser and disappears quickly from the menu.

4) Chocolate Cream Pie from Koffee Kup in Hico

One of life’s dilemmas: on a drive to DFW, cross over to IH-35 (from 281) at Evant to visit Czech Stop, or continue on 281 to pick up a pie at Koffee Kup Restaurant in Hico (HIGH-co, not HEE-co). This family-owned restaurant opened in 1970, and in addition to a full-service restaurant, prepares hundreds of pies a day for take-out. Their meringue pies sport toppers that remind me of Anne Richards’ bouffant hairdo (but taste way better). They carefully pack the pies so they arrive undamaged to your final destination. Bright fruit, creamy fillings, and even an egg custard pie!

Also try: Sitting down for breakfast, lunch, or dinner.

5) Mango Cake from the CIA Bakery and Café @ciabakerycafe

When the Culinary Institute of America (the other CIA) announced the opening of a third campus in San Antonio a few years ago, the foodie world here just about collectively fainted. Really? The CIA? Here? Then we fainted again when they opened their CIA Bakery Café this past spring. It may be a tired phrase, but the desserts are (almost) too pretty to eat. Their mango cake is light and fluffy, with delicate tropical flavors and not overpoweringly sweet. The San Antonio Express-News dining critics chose them as the best San Antonio bakery in the recent Reader’s Choice poll. Well deserved.

Also try: Enrolling in one of the CIA’s new “cooking enthusiast” classes.

Time to Thank a Texas Firefighter

2011-09-14T16:38:00.006-05:00

According to the Texas Forest Service, in the past seven days, Texas firecrews have responded to 149 fires covering 17,334 acres. They estimate that nearly 2,000 homes have been destroyed since Labor Day weekend. San Antonio (and other) firefighters are running pillar to post, putting out grass fires and protecting homes. We all nervously scan the horizon on a daily basis, hoping not to find yet another smoke plume or smell burning grass on the wind.

So have you thanked a firefighter today?

San Antonio Express-News crime reporter Eva Ruth Moravec (@evaruth) frequently covers fires and has a great relationship with the department. I asked her what I could do to thank our local firefighters. She gave me the phone number of the Public Affairs Office; Public Information Officer Melissa Sparks offered the following suggestions:

In San Antonio, any homeowner can request a smoke detector by calling 2-1-1. The San Antonio Fire Department (SAFD) sends out a crew to explain the need for smoke detectors, installs it, shows how to operate it and demonstrates how to test the detector, all at no cost to the homeowner. Drop off smoke detectors to any station and let the crew know they’re a donation for the smoke detector installation program. Include a note to let them know how much you appreciate their service.

Bexar County Rehab helps SAFD and other county Fire Departments by deploying air-conditioned buses (so crews can cool off), porta-potties, water and snacks for prolonged incidents. “They are an invaluable resource during these long incidents we find ourselves at these days,” said Melissa. Contact Bobby Briggs at 210-695-8598 or rvbriggs@satx.rr.com for their current needs.

Burned Out Survivors assists victims of fires (much like the Red Cross, but BOS supports only those who have lost homes or possessions to fire). They provide clothing, furniture and monetary assistance for anyone who has suffered a fire loss.

So head out to Lowe’s, buy a few smoke detectors, and drop them off at your local station. Call Bobby Sparks to see what Bexar County Rehab needs to support these hard-working guys and gals. Contact Burned Out Survivors and find out what they’re running low on. If you don’t live in San Antonio, call your local fire department’s Public Affairs office to find out what they need.

Too often, these brave men and women go about their business without knowing how much we appreciate their efforts. It’s time to change that.

Please pass this along to your family and friends. I’ve never had a message “go viral” before—I’d love it if this turned out to be the first!

The Debut of Laura's Lists: This Edition, Vegetarian Lunches

2011-09-11T16:37:00.012-05:00

A few months ago, I changed the way I eat. (I don’t believe in diets; you either change the way you eat or you don’t.) I replaced white bread and pasta with whole grain bread/pasta, white rice with brown rice, and potatoes with….well, I haven’t figured out that one yet. (I don’t eat a lot of sweets, so reducing sugar doesn’t require much of a sacrifice.) Note that I said “replace” and not “eliminate”… I still occasionally enjoy French fries and the crisp and tender crust of Dough pizza. We also observe Meatless Monday (which, due to schedule issues, moved to Tuesday), and I set a goal to eat meat only once per day. (The notable exception: bacon when Bruce fixes breakfast on some Saturdays. I could never actually go vegetarian. My DNA includes a gene requiring periodic bacon intake. Sorry Karen.)

I’ve discovered that whole grains and brown rice have a rich, nutty flavor—much more complex than plain white bread. They keep me feeling fuller longer, reducing the afternoon snack craving. And I’ve lost ten additional pounds (with irregular exercise) since starting the plan. (Please check with your doctor before making any major diet changes.)

I’ve been searching for good places for a vegetarian lunch, with some specific requirements. Hu-Hot, for example, has great potential, with its colorful display of veggies and noodles and the aromas of griddling peppers and onions. But they only serve white rice, and all of their noodles are wheat- or rice-based. I don’t care for roasted vegetables or Portobello mushrooms, frequent denizens of vegetarian menus. And “eating vegetarian” requires more planning than just throwing a bunch of veggies on the plate. Do that, and your tummy will be rumbling in a couple of hours.

I’ve selected my top five (in no particular order) places for a vegetarian, whole-grain lunch. The good news: more and more places have added whole grain options to their menus. I hope the trend continues.

1) Freebirds World Burrito @freebirds_wb: Opening in Texas in 1991 directly across from the main campus of Texas A&M, Freebirds provides many choices. Not only do you choose your fillings (with plenty of vegetarian options), you also choose your wrap….and one choice is whole grain. I always order the smallest burrito, and I still can’t finish it. Very filling and satisfying without the heaviness that leads to the afternoon snoozles.

2) California Pizza Kitchen @calpizzakitchen: you can request whole grain crust on all their pizzas, and many of their pasta selections can be ordered with whole grain. My favorite: the white pizza topped with several rich and creamy cheeses.

3) Carrabba’s Italian Grill @carrabbas: they also offer a whole-grain pasta option on all their signature pastas, many of which are vegetarian.

4) India Oven: their fabulous lunch buffet always includes at least one vegetarian choice. I order the whole grain naan and skip the white rice. The earthy, exotic aromas of garam masala and turmeric make for an interesting change of pace.

5) Jason’s Deli @jasonsdeli: their menu includes several vegetarian soups, vegetarian sandwiches with a whole-grain bread option, and a marvelous salad bar. I skip the diced ham and turkey and fill my plate with hard-boiled eggs, chickpeas and sunflower seeds, all good vegetarian sources of protein.

I hope Hu-Hot and India Oven (and others) start serving brown rice soon. I greatly anticipate the opening of Green Vegetarian Cuisine’s new restaurant nearby.

Please send your suggestions…..I’m always looking for new places!

Planning for Texas Wildfires: Be Prepared

2011-09-07T20:01:00.008-05:00

Like many others, we prepped an “emergency kit” in the aftermath of 9/11, which has sat unused all these years. San Antonio experiences very few natural disasters…no tornadoes or earthquakes, and even hurricanes have spent their fury before they arrive here. But we can’t avoid wildfires any more than anyone else in this worst-ever drought. This afternoon, a wildfire in Camp Bullis (15 miles away, pictured) forced evacuations in Fair Oaks Ranch. We could see the smoke for miles and occasionally caught a whiff of burning grass.

The recently opened Hardberger Park abuts our neighborhood on two sides. If some moron tosses a cigarette butt while walking along the hiking trails, the police will start ringing doorbells in our neighborhood first.

Bruce asked last night (as we watched the Bastrop photos in horror), “What would we take if they told us, ‘You have one hour to get out’?” Given my terror of fire, I want…no, need… to plan this out before that moment comes, because I’ll be a basketcase if it happens.

We made a “primary” list (“you have an hour to pack up”) and a secondary one (“you better start getting ready”). Due to privacy concerns, I won’t post the lists but the Texas AgriLife Extension Service has a comprehensive list for a “grab and go” box.

Some other suggestions:

Make your own personal list ahead of time. If the doorbell rings, you don’t want to flail about figuring out what to take and what to leave.
If you have pets, make sure to grab their food and medications. You’ll also need a crate if you plan to stay in a hotel.
Keep your gas tank at least half-full so you don’t waste time at the filling station.
Figure out where you’ll go ahead of time. Keep in mind that nearby hotels a) may not be far enough away and b) will fill more quickly.
Clear the outside of your home of combustible materials. If you have plywood, firewood, dead plants, or other flammables, throw them out.

The FEMA website also provides some excellent suggestions.

We’re all naturally inclined to think, “It can’t happen to me.” But with friends in the just-evacuated (and now safe) Fair Oaks Ranch and another friend with a fire-damaged home in Austin, I know that attitude is foolish. I plan to be prepared.

San Antonio’s First Division I Football Team Makes its Debut

2011-09-05T17:47:00.010-05:00

Dear UTSA: Are you sure you didn’t secretly play football last year somewhere? Because you sure didn’t look like a first-time football team in your inaugural game last Saturday.

I attended Texas A&M, but I miss the spirit and enthusiasm college football. So I made my way downtown with 56,000 others to witness a bit of history. Visit my YouTube channel for a short video.

VIA prepared well for the horde, with 20+ buses queued at the Crossroads Park and Ride. One lot filled by 10:30 am. Almost everyone sported some form of orange and blue. And the range of ages surprised me—kids all the way up to retired folks. I saw more alums than students. UTSA car flags flapped wildly on the drive to the Alamodome. This town was ready for some football!

I arrived just in time to see the Spirit of San Antonio band march through the plaza, to huge cheers from the crowds. As I meandered through the parking area, the aromas of grilled meat and onions (and a whiff of funnel cake) wafted on the air. Tailgate hosts distributed beer, sodas and water aplenty (I even saw a bottle of Jim Beam). Hip-hop, rock, and country music blared as I wandered past the pavilions. The sun beat down relentlessly (92 degrees already at 11:00 am), heating up the asphalt. The lot provided little shade, except under the tailgate pavilions. The welcome breeze cooled my face, but sweat still streamed down the back of my legs.

I wanted to spend more time in the tailgate area, but the heat drove me under cover at CPS Energy’s pavilion. Sea World brought Bugs Bunny and Daffy Duck; the actors must have sweltered in those costumes.

Once the doors opened, I found my seat in the rafters. The band marched into the stadium to raucous cheers. As a former marching band member, it warms my heart when the crowd cheers for the band. (The Express-News said they expected 150 to volunteer. When 220 showed up, a mad scramble for more uniforms ensued.)

A deafening roar went up as the football team ran onto the field. In my experience, the only other stadium this loud is Kyle Field. The crowd booed as the opposing team entered the stadium, which saddened me. I think it’s poor sportsmanship to boo the opposing team; if there’s no opponent, there’s no game.

UTSA won the coin toss (huge cheers again) and elected to receive. They got right to business, scoring on their first three possessions. I’ll leave it to the experts at the San Antonio Express-News for details on the game. But QB Eric Soza and WR Kam Jones executed some amazing plays, finding holes and making catches. Soza found his target nearly every time; one pass bounced off the receiver’s chest. They all played like young men who, well, have waited a long time to play. Coach Larry Coker prepped them well and made sure they channeled their enthusiasm in the proper direction. With every successful play, the crowd roared even more.

Overall, I was impressed with both the team and the crowd. Families would enjoy future home games, and ticket prices are reasonable. A fine addition to the San Antonio sports scene.

From a loyal Aggie…..Go Roadrunners!

A Sad Day for San Antonio Foodies: The Lodge Restaurant Closing 12/31

2011-09-01T19:34:00.014-05:00

Chef Jason Dady (@chefjasondady) tweeted today, “120 more days of awesomeness and kicking ass. The Lodge Restaurant of Castle Hills last day of service will be Dec 31st.” That intake of breath you heard around 3:30 this afternoon was collective hyperventilation. San Antonio Express-News dining critic Ed Tijerina (@etij) chatted with Chef Jason this afternoon and posted to the Food Flash blog within a couple of hours.

Shortly after his first post, Chef Jason tweeted, “Fine dining is on life support and I don't want to be here when it dies. We are gonna finish strong and then move on #greatthingsinfuture.” While greatly saddened by the closure of my favorite restaurant, I find my excitement growing at his next venture.

We’ve dined at The Lodge almost since it opened; it impressed from the very first. The wait staff always presents us with one work of art after another; the dishes look as pretty as they taste. Each one features a range of textures; he first delights us with delicate flavors then surprises us with bold ones.

Chef Jason also carefully listens to his customers. After a few visits, I mustered the courage to comment on the hard wooden chairs. The Lodge encourages a relaxing dining experience, and the unforgiving seats didn’t complement the meal. Sure enough, the next time we visited, the seats sported a cushion.

A fabulous artist with food, Chef Jason is always gracious and open, willing to share tips and techniques with us noodlers. A couple of years ago, he offered several Dady’s Underground Kitchen (DUK) events at private homes. We snagged the first one, and it was one of the finest meals that we (and eight of our lucky friends) have ever eaten. Chef Jason brought one helper (who served and washed the copious dishes), and they prepped and presented five courses. In between courses, he invited us into the kitchen to watch him work. Most chefs would bristle at the presence of rank amateurs in their kitchens. But Chef Jason shared his tips and ideas and even sipped a glass of wine as the dishes percolated.

Whenever we see him, he always takes a moment to thank us for coming and explain a little about the dishes we’re eating. He has even invited us back to the kitchen a couple of times!

He’s planning a huge Celebration Dinner on New Year’s Eve, as well as a special dinner in October to commemorate The Lodge’s tenth anniversary. I would recommend making reservations soon.

One thing I know for sure…even after 12/31, Chef Jason will remain one of San Antonio’s leading chefs. Next week, he and other prominent local chefs (including Andrew Weissman and Rebecca Rather) are cooking a benefit dinner for Foodways Texas.

Thanks for all the birthday, anniversary, and special occasion dinners, Chef Jason, and I’ m sure we will see you very soon!

My Hatch Tres Leches Cupcakes

2011-08-28T16:07:00.009-05:00

Every year, Bruce and I enter a recipe into the Central Market Hatch Recipe Contest. A variety of Anaheim pepper grown in southern New Mexico, a Hatch chile tastes robust and earthy. The aromas of charring pepper skins, as they roll around in the huge circular roasters, smell smoky and tickle the back of your throat with just a touch of heat. Either Bruce or I (only one entry per household, unfortunately) have qualified as a finalist every year since the contest started in 2007; we won in 2008 and 2009. We even drew a mention in the Taste section of the San Antonio Express-News on Sunday, August 21!

Throughout the year, I keep a notebook handy, and when I see something on Food Network or have an idea that could we potentially “Hatch-ify,” I jot it down. Each summer, we develop 5-6 recipes. Actually more than that….we’ve sent several subpar concoctions down the disposal. We invite our friends over and ask them to share very candid comments about what they like and don’t like. (While we enjoy hearing “I loved it!” that doesn’t help us improve the dish.) Their comments make our recipes better every year, and they always lead us to the best recipe to submit. Our feet ache and our backs throb at the end of the evening, but our hard work pays off with content friends.

The San Antonio judges have demonstrated favoritism towards desserts. A ceviche won in 2007, but that year, they presented the dessert (Bruce’s, actually) mid-meal, which hurt its chances; they now serve desserts at the end, a desirable presentation spot. Desserts have won every year since. Last year, I placed third with a Hatch Bacon, Lettuce and Tomato Sandwich with a Hatch Tomato Bisque.

We developed four non-dessert recipes and two desserts this year. (No, I will not tell you the other recipes. We often refine and recycle for the following year.) I don’t know where the inspiration came from (those who know me will tell you I do not generally eat desserts), but I came up with a Hatch Tres Leches Cupcake. I have a video on my You Tube channel to show you how to make them.

The cupcake part was easy….can you think of a hotter (no pun intended) food trend? I researched tres leches cake and icing recipes and developed the recipe below.

Important tip: when peeling hot Hatch chiles, wear latex gloves, lest the capsaicin migrate from your hands into your eyes or other, um, sensitive parts. You only make that mistake once.

The recipe calls for a whopping 2 ½ cups of hot Hatch chile, plus 5 raw ones. This sounds like a powerful lot of hot. But remember, fat neutralizes the capsaicin that gives chiles their heat; any recipe (like tres leches) heavy in fatty ingredients needs a LOT of chile for the heat to break through.

My competition this year:
• Hatch meatballs
• Gluten-free Hatch chile stew
• Hatch lamb burgers
• Hatch pickled peaches
• Hatch apple pie

I always enjoy meeting and chatting with the other contestants. One, a native of Albuquerque, had a fiancé who flew him out some chiles that she picked up in Hatch.

Contestants prepare the recipes ahead of time and bring them to the contest ready to serve. (We’ve developed more than one recipe that we’ve tossed because it wouldn’t survive the transport to Central Market and the wait before judging.) We then each present our dish to the judges. As a repeat contender, they allowed my dessert to go last.

The judges’s reaction to a dish tells you a lot about the final result. Watering eyes, a flush face, and a quick grab for the milk means you’ve gotten their attention. After five years of competition, we’ve learned that it’s not enough for a dish to taste like Hatch; it must also pack a punch of heat.

This year, I placed fourth. The peaches won third, the stew second, and the apple pie won.

We truly enjoy our summers of Hatch recipe development and already have plans to enter next year!

Hatch Tres Leches Cupcakes

For the cupcakes:
• 1 ¾ c cake flour
• 2 t baking powder
• 6 large eggs, separated
• 1 ½ c sugar
• ½ c whole milk
• ½ c hot Hatch puree
• 1 t vanilla

For the soak:
• 12 oz can evaporated milk
• 14 oz can sweetened condensed milk
• 1 c heavy cream
• 1 ½ c hot Hatch puree

For the icing:
• 8 oz mascarpone
• 1 c ricotta
• 2 T hot New Mexico chile powder
• ½ c sugar
• ½ c hot Hatch puree

For the pecan topping:
• 2 c water
• 2 c sugar
• 5 raw hot Hatch chiles, roughly chopped
• 1 c crushed pecans

Preheat oven to 350. Spray a muffin tin with cooking spray. (Do NOT use muffin cups.) A silicon muffin pan is ideal; the cupcakes come out cleaner.

For the cupcakes: Sift together the flour and baking powder and set aside. In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar (with the mixer running) until stiff peaks form. Scrape the sides of the bowl mid-way through. Add the egg yolks one at a time, mixing each one in before adding the next.

Add the flour/powder mix, alternating with the milk and chile puree. Add the vanilla.

Fill each muffin cup about 2/3 full. Bake until golden, about 25 minutes. Allow to cool fully.
For the soak: mix all ingredients together. Pour into a 13x9 baking dish. When cupcakes have cooled, use a skewer to poke the cupcakes 4-5 times. Place them into the baking dish, cover, and refrigerate for at least 4 hours or overnight. Turn the cupcakes once.

For the icing: mix all ingredients together. Chill for at least an hour.

For the pecan topping: mix the sugar and water together and bring to a boil. Add the chopped chiles. Slightly reduce heat and keep on a low boil for about 30 minutes or until the chiles turn translucent. Strain, reserving the liquid (discard the chiles; they’ve given their all). Stir the chopped pecans into the syrup. Remove the pecans and lay them out on a silicon baking sheet. Bake until they just turn brown, about 10 minutes. (Watch carefully; it’s easy to burn them.) Cool thoroughly and remove from baking sheet.

To assemble: Remove the cupcakes from the soaking liquid and allow to drain on a rack for about 15 minutes. (Reserve some of the liquid for serving.) Ice each cupcake, then sprinkle the candied pecans on top. To serve, spoon a bit of the soaking liquid onto a dish and place cupcake atop.

Does Building a Salt Dome Over Trout Really Work?

2011-08-14T16:00:00.017-05:00

My aversion to preparing fish originates with an unfortunate episode with a monkfish. An unsightly creature with a wide toothy mouth, broad body, and overall sliminess, we bought a filet and pan-fried it. Owing to a poor filet selection, lack of cooking finesse, and non-existent kitchen ventilation, disaster ensued. Not only did the offending monkfish end up in the garbage, the entire house stank….no, reeked…..of fishy fish for days. Long-dead, super fishy-fish. We fled the house to escape the stench.

Recent fish efforts have met with more success, so we attempted a technique we’ve never tried before.

I read every issue of Fine Cooking (@FineCooking) cover to cover, with its informative how-to’s and flexible recipes that produce multiple dishes instead of just one. They featured the salt-crust fish method in the Apr/May 2011 issue.

H-E-B Central Market’s fish counter here in San Antonio normally only stocks whale-sized whole fish…much too big for the two of us. We selected a rainbow trout with bright eyes and firm flesh from the nearby H-E-B Alon Market instead.

Crafting a salt dome over the trout traps steam and the redolence of the aromatics so they don’t float away unused on the air. Cracking the crust sounded like thumping on a hollow stump. The moist, tender, flaky trout tasted not the least bit “fishy” or salty. It required no additional seasoning once removed from the crust.

We completed our meal with some roasted fennel and a grilled fig salad with a tangy garlic chile vinaigrette.

What we learned:

If you have even a wee cut on your hands, either wear latex gloves or have your partner crust the fish to avoid owies.
Our trout weighed in at just under ¾ lb—too small for a satisfying meal for two. We will purchase a larger specimen next time.
No matter how carefully you remove the flesh, bones may still lurk, so use caution.

We definitely plan to add this new technique to our repertoire!

Big Changes in Store for Laura

2011-08-08T16:27:00.006-05:00

Many of you know I own an association management firm, Bray Communications. Over the past eighteen months, my entrepreneurial passion has waned (much like our ever-decreasing aquifer), and the days have moved from “fun” to “drudge.” Never a good sign.

In the last eight weeks, three of my top four clients abruptly cancelled their contracts. Mom always spoke of “finding the arrows” to your life’s path; the arrows that appeared this summer clearly illuminated one choice—time to move on.

As I shut down association management operations, I will find new solutions for the five remaining clients. Fortunately, my four-year employee Melodie expressed a great desire to take over the contracts, and I have strongly encouraged my clients to continue working with her.

I greatly anticipate my September visit to see sisters and nephews without worrying about needy boards of directors, whiny members, or calls from “Chatty Cathy” prospects.

So….what’s next for Laura? I don’t really know, but I plan to enjoy finding out.

For now, I will take some time off and figure out where my path leads. I know for sure that I must find something. I just don’t know yet what that “something” is. I feel like I’ve bought a coloring book and need to find my crayons to start filling in the pictures.

I have two book projects in the works (a historical fiction novel and a secret!), and I will devote a lot of energy to my two blogs, Alamo A La Carte and Mighty Marine Mom. While fulfilling, I need a goose that lays at least a small golden egg.

I covet your thoughts and ideas as I find my crayons. Maybe “the next thing” hasn’t even crossed my mind.

Many, many thanks go to my wonderful and supportive friends, not one of which has said, “What?? Are you crazy??” I deeply appreciate the rock of support and encouragement from my family (sisters, nephews, and in-laws). I find constant inspiration in our son Sean, who has excelled at US Marine Corps boot camp and plans to serve his country. Once he recovers from his initial shock at my decision (I won’t tell him until we see him next week), he too will give me lots of hugs and support.

Most of all, thanks and love to my amazing husband of 28+ years, Bruce. When I lost the three clients, I faced the daunting task of finding others to replace them. But that felt like a zombie had passed by and stolen my soul. I worried about telling Bruce; I needn’t have. He has been loving, supportive, and completely understanding. I love you very much…..even when you miss your aim at the bowl and blop chocolate mousse on my shoe.

Sometimes the best journeys don’t involve a map. Stay tuned!

My Spiffy New Logo!

2011-08-01T15:31:00.003-05:00

Many, many thanks to my talented friend Shauna Forkenbrock, who designed the spectacular new logo you see above! She also designed the new header for my other blog, Mighty Marine Mom.

If you'd like to get in touch with her about design work, please visit her website.

Thank you SO much, my dear friend!

San Antonio's Own Food Truck Throwdown

2011-07-30T18:34:00.019-05:00

The Boardwalk on Bulverde, San Antonio's first food truck park, hosts a Food Truck Throwndown until Sunday, July 31 at 11pm.

Yes, it's hot. You need to go anyway.

I've posted a video (my first ever on Alamo A La Carte!) on my You Tube channel.

Located at 14732 Bulverde Rd (about a mile north of Thousand Oaks), the Throwndown features 25 food trucks from San Antonio and Austin, as well as games for the kids and a local radio station. Evenings feature live entertainment, but to my mind, the food headlines the event.

Food ranges from chef-driven to barbeque to crepes (sweet and savory), and everything in between on the street food spectrum. Mexican and Tex-Mex food trucks made a strong showing.

A partial listing of participants:

DUK Truck

Tapa Tapa

Saweet Cupcakes

Crepe Nation

Bistro Six

Rickshaw Stop (serving Pakistani street food and kabobs)

The most unusual dish I saw (from Tapa Tapa) featured menudo-dusted calamari with pork and hominy. I saw many attendees enjoying it.

Your best strategy: purchase your drink or beer tickets on the way in, then wander around and check out all the menus. Then decide what you want to sample; try as many as you can.

A hot Texas afternoon pretty much crushes my appetite, so I knew I could only try one. Loyal readers will feel no surprise that I sought out Chef Jason Dady's DUK Truck.

His menu featured a pulled pork bahn-mi (a Korean-style sandwich), Mexican style shrimp cocktail, and a Thai style green curry. I opted for the DUK confit tacos (pictured above).

A thick, cool crema surrounded the duck confit, topped with bacon, finely diced pineapple, garlic crisps, and cilantro. A slice of roasted jalapeno provided a refreshing kick. The acidity of the pineapple balanced well with the richness of the duck, and the garlic crisps provided a nice crunchy note.

The tacos formed the perfect street food bite. Easy to pick up with one hand, the filling held together well and didn't dribble down my arm.

FYI....Joe Saglimbeni Fine Wine (638 W. Rhapsody) hosts the DUK Truck from noon to 3:00pm every Saturday during August. I highly recommend a visit.

Since Bruce couldn't attend, I brought him back a present of Saweet Cupcakes (salted chocolate caramel and red velvet). Delightful, rich, and creamy.

If you visit the Boardwalk during the day, prepare yourself for the heat. Bring a hat and sunscreen, and stay hydrated. The site features several shaded sitting areas, but you'll spend most of your time out in the sunshine.

If you can't make it this weekend, the Boardwalk is open Thursday-Saturday from noon-3:00pm and 6:00pm-close, and on Sunday from noon-4:00pm. You won't find 25 trucks, but the site hosts several "regulars."

Come partake of this latest "hot" food trend!

Bin 555's Marvelous New Menu

2011-07-26T10:36:00.009-05:00

Last Friday night, we visited Bin 555 to sample Chef Jason Dady's and Chef PJ's new menu. What a treat!

They based the old menu on Spanish tapas; Chef Dady felt that the "Spanish tapas" label was too restricting. So they set about developing a "flavors of the world" menu.

Don't worry....your favorite old stand-bys, such as patatas bravas and the grilled goat cheese sandwiches, are still there. But you'll want to give this new menu a try!

I started out with an off-menu special of fresh summer gazpacho with a sweet corn and jicama relish. The chilled soup was the perfect way to start a meal on a hot summer evening.

The flavor of the naan bread with zahtar and cardamom butter (pictured) just burst in the mouth. Chef Dady told us this is not a flavor profile that we're used to, so it surprises people. The cardamom was wonderfully floral, and the zahtar (I had to look it up; a Middle Eastern spice) added an exotic touch.

We also tried the sweet corn "pot de creme." (I wish I could give exact titles of the dishes. I didn't write anything down, thinking that I could get them off the website. But the online menu hasn't yet been updated. Hopefully soon. The descriptions alone will start your mouth to watering.) This looks like a soup, but it has the consistency of a chocolate pot de creme. Creamy, cool, delicious, and full of summer tastes.

We also tried a dish of steamed eggs (fluffy and light, and garnished with candied bacon, always a bonus), Korean barbeque tacos with kim-chee (that kim-chee has a bite!), and DUK steamed buns (airy buns filled with savory barbecue duck). We wanted to try dessert, but we were simply too full.

I highly recommend a visit...and soon! You'll need to make several return visits to give everything a try!

Food, Friends, and Fun!

2011-07-17T18:38:00.016-05:00

What a weekend! Friday evening and Saturday morning with amazing friends, and a Sunday cooking up Hatch ideas! I was in seventh heaven on Sunday night and didn't particularly look forward to returning to work on Monday.

How many of you can say you have a lifelong friend? I mean....really lifelong? Some of you, maybe, I'm sure, but not many. I am one of the lucky ones.

Lynn (pictured) and I have been friends since we were two years old. Our dads worked together at Humble Oil and Refining (now ExxonMobil), and our moms were pregnant with our younger siblings at the same time. Lynn and I were bestest, best friends; we were in the same first grade class.

Our families moved to Houston together, but they only stayed a year and moved to New Orleans. We kept in touch via snail mail (remember that?) over the next few years.

When my grandmother asked where I wanted to go on my seventh-grade trip, I hesitated not a bit. "New Orleans!" Grandmama looked somewhat surprised (not your typical seventh-grader's travel request, after all), so I explained why.

A few weeks before our trip, Lynn's father died in a tragic accident. The family moved to Scottsdale shortly thereafter; I never did get to see her. I enjoyed the trip, but the soul had gone out of it.

We saw each other a few times over the years, and I asked her to be a bridesmaid. The older we got, the longer it went between visits. She last visited over 15 years ago when we were in Virginia. Then we kinda lost touch.

When she found me a couple of years ago on Facebook, I cried and cried. We re-established contact and invited each other to visit when in town (she's in Colorado). And lo and behold, she visited San Antonio.

The best thing about lifelong friends is how easily you slip back into conversation, even after all the years. We had a great time catching up with each other.

We all enjoyed a fabulous dinner at Tre Trattoria (@tretrattoria). You definitely want to go with friends and order several dishes to share. They aren't "small plates" (like Bin555), but the dishes are meant to be passed around the table. The entrees come in both small (two servings) and large (four servings) sizes. We devoured a chef's market salad with black cherries, cannellini beans, asparagus, and wagyu meatballs with house-made pasta. The sweet onion sformato (sort of like a souffle, but not as airy) tasted smoky and fresh. We were simply all too full for dessert.

Lynn and I both promised each other that it won't be 15 years before our next visit!

The very next morning, our friends Shauna and Mike arrived bright and early at 7:30 am so we could enjoy watching a stage of the Tour de France. We had the TV, Mike's iPad, Shauna's iPhone, and my laptop all tuned into the action. Although the stage was not as decisive as expected, we still had a great time sharing all the hilarious comments on the various feeds. (From Twitter: "Confirmed: Jens Voight crashes on the descent; mountain suffers a broken collarbone." He was fine.)

Since he doesn't really care about the Tour, Bruce agreed to fix us a fabulous breakast (pictured). Cheesy grits with peppers, salmon croquettes, poached eggs, and hollandaise sauce, accompanied by an asparagus salad with vinaigrette and goat cheese toast. The acidity of the asparagus salad perfectly offset the richness of the salmon and eggs.

This is definitely another date next year!

And our Hatch experiments? Well, you'll just have to wait for a report on that one. :-) Everything is still top-secret.

I am truly blessed to have such great friends. They have made all the difference in getting through this challenging summer (see my other blog, Mighty Marine Mom), and I love them dearly.

Finishing Off the Hill Country Wine Trail (Part 2)

2011-07-10T17:34:00.018-05:00

Our next stops on Saturday: Pillar Bluff and Texas Legato. They share the land, but not the vines. The winemakers are twin brothers, but the wines were vastly different. The staffs at both tasting rooms were very friendly, even more so than most tasting room staff. We enjoyed the chenin blanc and Founders red at Pillar, and the Family Reunion at Legato. We also had a delicious wine slushy at Pillar Bluff and brought back the mix for our next party. Texas Legato served some Ghiardelli brownies made with their port (instead of water); a definite "must-try" for our next gathering. Yum!

On the way to our next stop, we discovered an unlisted vineyard, Fiesta Winery (on FM 580 outside of Lampasas; tasting room is pictured). Only open 9 months, they serve several varieties flavored with different syrups. "It's differ'nt than ev'body else," said winemaker Stephen Baxter, sounding (and looking) just like my dad. "It's our niche." I am not normally a sweet wine fan, but these were not overpowering and very tasty. I'm sure they'll appear on the wine map soon.

Last stop of the day was Alamosa Wine Cellars, just outside San Saba; we brought home some El Guapo (a red) and Scissortail (a white).

We enjoyed a terrific Texas diner dinner at Blue Bonnet Cafe in Marble Falls. I even got a piece of pie (chocolate meringue); desserts are unusual for me. If you haven't made a stop there, you need to rectify this error post-haste.

On Sunday, we booked passage on the Vanishing River Cruise on Lake Buchanan. I worried a bit about the lake level. Turns out that they can't do their signature cruise (Canyon of the Eagles and waterfalls), but we got a cool tour of a normally submerged old town. We packed our own lunch (no wine allowed, unfortunately), and set off.

When the dam was built in 1937, the old town of Bluffton was relocated. From 1937-2007, the old town only reappeared four times. From 2007 until now, it has appeared three times. Any doubt we're in a prolonged drought?

Even all these years later, a casual walk on the sandbar reveals many "found" items (pictured). 75 years underwater washed all the color out of the stone foundations and any metal, so any flash of color—blue glass, green pottery, shoe parts—stands out immediately. Bruce and I found an old pulley and an iron bolt of some kind. It's nearly impossible to imagine such a move in this day and age; can you imagine the lawsuits? Another advantage of a river cruise: no dust. Any time a breeze blew up on land, a teaspoon of grit landed in my contacts-laden eyes. Not fun.

Our last stop before heading home was Perissos Winery, near Inks Lake State Park. The owner is an architect, and the grounds and working tasting room show it....everything neatly in its place. He even labels his vines (pictured).

I said at the beginning that this "finishes" the Texas hill country wine trail, but that's probably untrue, as Fiesta Winery showed. My guess is that one or two new ones open each year.

I highly recommend a visit to this northern region. You can do the trip in one day from San Antonio, but it made for a much more relaxing, restful, and enjoyable weekend staying in the area.

Finishing Off the Hill Country Wine Trail (Part 1)

2011-07-10T17:33:00.021-05:00

Over the past several years, we've visited nearly all of the wineries on the Texas Hill Country Wine Trail. But we never could quite make the ones on the northern-most edge of the tour; just too far for a day trip. So we took a long weekend to complete the circuit.

Bruce found us a lovely old B&B in Burnet (the Airy Mount Inn), where we stayed in a coverted farmhouse. Unfortunately, the nappy carpet in our second floor room harbored flocks of sticker-burrs, like little pebbles with thumbtacks pointed straight up. After one punctured my heel, I deployed shoes. We figure a small, annoying, long-haired dog (say, a shih-tzu) paid a previous visit, rolled around in the dessicated grass outside, then came in and shed stickers like comet dust. Other than that, we found the inn quiet, comfortable, and private.

On the way up, we stopped by our favorite Hill Country winery, Flat Creek Estate. It's about half an hour outside of Marble Falls (a two-hour drive from our house). So we don't get here on most of our day trips with friends. We arrived at 11:00 so we could try their new bistro (Friday-Sunday 11:00 am-4:00 pm).

Chef Sean Fulford's full menu includes both lunch and brunch items. We ate our meal in a very pastoral setting, overlooking the well-stocked kitchen garden and watching a couple of hummingbirds having a snack just outside the window. My grilled cheese was rich, buttery, and tasty, and I am certain that the lettuce was in the ground not a half hour before. Bruce's quail (pictured above) featured mustard seed flowers and a balsamic reduction.

After lunch, we meandered down to the tasting room. We love all their wines, particularly the Super Texan and their almond sparkling wine. I am not a "super-taster" and usually can't accurately describe flavors like "black cherry" or "tobacco." I just know what I like. I recommend visiting their websites and letting their experts describe the wine.

Two other wine tour recommendations:

Take a cooler, especially in the summer. Despite growing well in it, wine does not like Texas heat. You do not want to spend your hard-earned dollars purchasing several bottles, then pouring them down the drain at home because they were overheated in the car.

More and more stores (especially Central Market and Gabriel's Liquors) are carrying Texas wines....a good thing. So find out from the tasting room staff which wines they only sell at the winery. Concentrate your purchases on these varieties.

All the vineyards featured a welcome splash of green in the midst of a drought-weary region. Only the prickly pears seem to thrive right now, absent irrigation.

Next we headed to the other side of Lake Buchanan to visit Fall Creek. Lake Buchanan looks positively piteous. It's down 21 feet. We quit counting the number of high-and-dry docks, with water nowhere around. (There's not a lot more useless-looking things, let me tell you.) It is going to take a powerful lot of rain to fill it back up again.

The entry into Fall Creek featured a long, cooling drive through the vineyard (pictured). Our favorites included their riesling and Ed's Sweet Red. You can enjoy a glass of wine and a cheese plate on their lovely patio (complete with fans and misters), but at 100 degrees, we decided it was way too hot.

Suppertime! Burnet is surprisingly bereft of (non-chain) places to eat. We finally found the Burnet Feed Store BBQ; nothing spectacular to report.

Our Saturday started out with lots of Tour de France text updates from my friend Shauna. (I am a Tour fanatic; when I am away, I deputize someone to keep me updated, since my smart phone took a swim in the toilet.) We took an unplanned side trip to The Czech Stop, on IH-35 in West (just north of Waco).

The Czech Stop occupies a non-descript storefront behind a gas station. You might easily drive past it...until you notice the hordes of cars and streams of people going in and out. The aromas of freshly baked bread wafts out the front door. They have some of the best kolaches in Texas, in huge variety. Their sausages and sandwiches are equally fabulous. We bought too much, then headed back into wine country.

Another post tomorrow with the rest of the trip!

CIA Bakery Cafe and the Pearl Farmers Market

2011-06-25T17:00:00.011-05:00

I planned to start this post with "San Antonio's best-kept secret," but now that the SA Express-News (@mysa) has chosen them as the 2011 Critic's Choice Best Bakery, it's not so secret anymore.

The CIA Bakery Cafe (@CIABakeryCafe) occupies a corner of the SA campus of the celebrated Culinary Institute of America at the Pearl Brewery. It started quietly, but they're beginning to attract a crowd.

Every inch of their small space counts. They serve fresh breads (slicing available) cookies, pastries, and almost-too-pretty-to-eat desserts (pictured). Not to mention delicious coffee, aguas frescas, and a daily lunch (starting at 11:00 am). I have been fortunate to visit France many times, and the CIA's croissants would fit in perfectly at any Parisian bistro—light, flaky, and buttery. And that is not easy to accomplish.

If you visit during the week, it's a meal and a show. A large picture-window overlooks the culinary training kitchen, which this particular amateur chef covets greatly.

My only wee small criticism: they could do with a cute sign above their door. The only reason you'll know they're there is either the line out the door or the many people occupying the outside tables.

They're open Tues-Sat 7:00 am-5:00 pm; they open on Sunday at 8:00 am. They've recently started "late hours" on Fridays and Saturdays, staying open until 8:00 pm.

The Pearl Farmer's Market (open Wednesdays 4:00-7:00 pm and Saturdays 9:00 am-noon) continues to impress. Two pieces of advice:

From May through September, get there before 10:00 am. Not only will you have the best pick of items, you'll be done by the time the heat/humidity starts.

Same time period: bring a cooler, especially if you plan another errand or two afterwards. Charcuterie products and the Texas heat do not make good partners. (BTW, this is good advice for wine touring also.)

My haul included caraway rye bread from Sol Y Luna Bakery, fresh tomatoes, a new basil plant (mine being a little, um, scrawny), fresh mozzarella from Humble House, onions, and several other items. Of course there was a caprese salad this weekend.

Hours are Wednesday from 4:00-7:00 pm, and Saturdays from 9:00 am-noon. It's the peak of the season. You really do need to go out there and have a look around!

Pin Collecting at Disney

2011-06-10T19:59:00.010-05:00

OK, so this is not the "Disney post" you expected. But good info nonetheless, I hope.

As an inveterate traveler, I have collected pins for some time. They provide a good record of my travels without taking up a lot of shelf space. So when I arrived at Walt Disney World earlier this week, I naturally picked up one or two.

It wasn't long before I noticed many people (probably about 15%, not counting cast members; men, women, boys, girls, didn't matter) walking around with pin lanyards. Lanyards? In this heat? Really? And most of them had 10-12 pins. What is going on here?

Turns out that about ten years ago, Disney initiated pin trading. This is an Olympic-proportion endeavour. (I do not mean this figuratively. Olympic Pin trading is big business.) All the parks have muliple "pin stations," with usually one monster pin shop in the middle of the park. You can pick pins for parks, characters, rides, themes, whatever suits your fancy. It wasn't long before a lanyard graced my neck.

I finished the week with 12 pins, plus a Fantasia pendant. My nephew Thor also collects pins, and he ended up with an impressive and thoughful collection. (His favorites are pictured.)

I asked him to write up his "pin collecting" hints. His advice:

Get several pins that you really like and some others. Some are for trade; keep your favorites. If you follow this, you will have a great pin collection.
If you decide to get a lanyard, never get one that has a bunch of cartoons or stuff on it. Get a very calm one with not much going on, so people can actually see your pins.
Bigger is not always better. You can also find really cool small pins.
Buy only at stores that have a good selection.
Always, always, always trade. If you do this, you will have cool pins. (Note from Auntie: if someone is displaying a lanyard or belt flap, it means "I am willing to trade.")
Cast members will trade nearly every time.

Good hints indeed. Good luck! (And more later on the trip, including some sage advice on trip timing if your schools release late-May/early-June.)

T-Minus Two Days and Counting!

2011-06-03T15:38:00.004-05:00

As I write this, I'm less than 48 hours away from leaving for Disneyworld. My travelling companions (sister and two young nephews) drive in tomorrow. (Due to the ridiculous Wright Amendment, it was cheaper to fly Southwest from here, and we can get a direct flight.) Bruce will take us to the airport around lunchtime on Sunday.

When I was growing up, I would often get sick right before an exciting event or trip. It used to drive Bruce nuts (this persisted into my college years). With much patience and time, he taught me how to get over it and just get on with the trip.

I am sorry to report that "trip flutters" are back. And this is not a good thing, since I have several work-related items I need to finish before leaving. Hopefully things will settle down soon.

We found out that Star Tours (a favorite ride of our group) just recently re-opened after a long refurbishment. And in June, Hollywood Studios has "Star Wars Weekends." So we'll plan to spend at least part of next Friday there.

My sister managed to find an online grocery store that will deliver to our Disney hotel. So we'll get some breakfast and snack items at much better prices than at the park. We have a meal plan for other meals.

We've been watching the weather carefully, and so far (knock wood), all looks good. I don't mind it raining while we're there; I just don't want the hassle of weather-related flight delays.

What I'm looking forward to the most: spending time with my precious nephews, of course. As far as rides/attractions go, I want to ride Everest (not there the last time I was there), Star Tours, Haunted Mansion and my all-time favorite, Space Mountain. 9-year-old nephew Thor has almost snookered me into Tower of Terror, which I swore I would never ride again.

All that's left is the packing!

Hot 'n Spicy Just Down the Street

2011-05-25T18:49:00.006-05:00

When both Ed Tijerina (restaurant reviewer for the Express-News, @etij) and Chef Jason Dady (@chefjasondady) recommend a place, one tends to sit up and take notice. So I buzzed just down NW Military Hwy to Sichuan Cuisine (2347 NW Military, just north of Lockhill-Selma).

Generally speaking, I am not a fan of Chinese food. But I am beginning to learn that if I say "I don't care for xxx food," it usually means I've just eaten bad xxx food. I don't know much about Chinese cooking, but I do know (if for no other reason than watching Chef Kenichi on the original Iron Chef) that it's spicy. I can only do so much spicy, and this place suited my palate just fine.

For starters, they don't have a liquor license, so BYOB. (Ed also recommended, in his review, bringing your own glassware.) The spacious interior was rather plain, and Anthony Bourdain played on the television (an odd choice, given the weird things he eats sometimes).

I immediately noted their spice levels: one chili="hot and spicy," two chilis="medium spicy," and three chilis="extra spicy." I decided to stay at the one chili level.

The menu is quite extensive, with stand-bys like General Tso's chicken and more unusual fare (kung pao duck tongue, various dishes with tripe, and a pork intestine and pork blood cake). Vegetarians will be happy here; there's an entire section of tofu dishes (although some have meat) as well as a section of vegetable dishes.

I started out with sliced pig ear in hot chili oil (bottom right of above photo). I enjoyed the texture. Instead of having a lot of flavor of its own, the pig ear carries the flavor of the hot chili oil. It was spicy, but pleasingly so.

I ordered the house special bean soup for my entree. And here's where I have two pieces of advice:

The portions are enormous. (My soup easily could have fed three to four people.) It would have been nice, given that I was dining alone, if my waiter had advised me of the size of the bowl when I ordered. Other entrees appeared to be of a more normal size, although it looked to me like there would be plenty to share.

Unless you are extremely familiar with Sichuan cuisine or the specifics of a particular dish (which I am not), I advise asking the waiter what the dish includes. To my surprise, my soup included shrimp and tilapia. Which is fine for me, but would have necessitated a send-back for my husband, who cannot eat shrimp.

I had to ask the waiter about the tilapia. It was amazingly tender and didn't taste like fish at all; quite delicious. The waiter told me that in Sichuan province, they like their meats tender. The broth had a pleasant earthy flavor, and I brought home a lot.

They're open seven days a week from 11:00 am to 10:00 pm. I highly recommend a visit.

Please Permit Me a Slight Detour

2011-05-24T19:32:00.002-05:00

Some of you know that my son Sean reported to US Marine Corps boot camp this week. I have started a new blog, Mighty Marine Mom, to chronicle the summer (he graduates August 19).

For the most part, I won't belabor his (and my) Marine journeys here; that's why I started the other blog. But I thought some of you might be interested, so I wanted to post here.

Next up on Alamo A La Carte: traveling to Disney with two young nephews, and guest tweeting at the KLRN Blazing Gavels Auction! Along with anything else I happen to discover.

Prepping for the Big Trip

2011-05-05T20:09:00.007-05:00

My sister Robyn and her family usually visit Walt Disney World for about a week each year. This time, for various good reasons, her hubby couldn't take the time from work. And Robyn can't really manage both her sons ("Thor," age 9, and "Loki," age 4; of course those aren't their real names) by herself. Well, sure she can, but not at a theme park. Poor Thor wouldn't be able to ride anything that Loki couldn't ride. And Thor does enjoy his rides.

I'm not sure how the idea crossed her mind, but a few months ago, she called and asked if I wanted to tag along. I had been considering a fanciful trip around this time anyway (given that my son Sean will be in USMC boot camp and I will be wanting to think about other things), so it took me all of two seconds to say "Sure!!" (Side note on the USMC item: as soon as Sean approves my first post, I'll launch a new "Marine Mom" blog....stay tuned!)

I haven't been to WDW for probably 15 years. Needless to say, it has changed. A lot. Early hours and Fast Passes didn't exist then. (And I'm amongst that demographic that remembers "E ticket rides," so I go back a bit.) Heck, there wasn't even an Animal Kingdom last time I was there. I've wanted to return for some time, but I'm much more of a Disney fan than Bruce, so it has never happened.

And there's a lot to be said for doing WDW with young ones. My nephews and I are very close, even though I'm in San Antonio and they're in north Texas. I don't know if I'm more excited or they are.

I am not worried about travelling with "the boys," or being around three people for six days straight, or even the daily noise. (I work from home, so I'm accustomed to long periods of silence and solitude. Katie the Beagle is a loving and playful companion but isn't much on conversation.) What worries me is my stamina.

WDW may boast a monorail, an impressive bus transportation system, and even boats. But what I do remember from last time is that you walk.

A LOT.

And for six days.

Hmmmm.

My exercise program has fallen by the wayside of late, an unacceptable state of affairs for this trip. So I have resolved to restarting my 3x/week gym visits from now until the day I leave. (And hopefully beyond, but I'll cross that bridge when I get to it.) That's the only way I'll have a chance to keep up with big, strong Thor and uber-enthusiastic Loki...not to mention their mother.

I just hope they don't leave the doddering 50-year-old aunt/sister in the boats at "Small World." Please. Anything but that.

Glutton's Tour of Houston, Part 2

2011-04-10T12:53:00.023-05:00

Waddling back after a fairly early evening yesterday (we capped the day with a walk through the much-expanded Galleria), we got a good night's rest in preparation for today's tour.

We journeyed down Westheimer in search of a good breakfast stop, that particular destination not having been pre-planned. We didn't want anything huge or fancy, given the rest of the day's plans. Luckily we found the Empire Cafe.

As we lined up to order at the counter, several temptations awaited us, including foccacia eggs, omelettes, and frittatas. Taking the "simple" route, I chose hot polenta (I love polenta, but have never had it hot for breakfast), and Robyn got some toast and coffee. The polenta arrived drizzled with a caramel sauce and almonds; a satisfying way to start the day.

Our mom and grandmother lived in this neck of the woods, and we spent some time driving around old stomping grounds. The neighborhood has improved over the years, I'm very happy to report.

We headed for an early lunch, since we had hair stylist appointments at 12:30 with Mom's former hairdresser Stefano. (His salon is Salon Stefano; highly recommended if you're in town.) We did a lot of research before the trip, finally deciding a lunchtime destination of El Real Tex-Mex, Chef Bryan Caswell's newest venture. We got lucky...it had only been open two weeks at the time.

I can hear you now: "Who needs another Tex-Mex restaurant?" You do....you really do. I can all but guarantee this place will show up, and soon, in the dining pages of Texas Monthly.

They converted the old Tower Theater on Westheimer, with seating both inside and out. It's a funky, retro, and fun place to eat. Every time we drove by it, the patio was full to brimming.

For starters, they make everything...and I do mean everything...from scratch. They even render their own lard and blend their own chili powder.

We ordered a few selections to share, including green chile posole (the best I've ever had; sorry San Antonio), a puffy taco, and a cheese enchilada. All very standard Tex-Mex fare, but elevated to a new level here. You must stop here when you visit Houston (or if you live there).

More driving around in the afternoon, a quick stop by Rice University, and a stop back at the hotel for a post-dining snooze. Then out again for dinner. This evening's stop: Indika.

Decorated inside with warm colors and Indian accents, the dining room smelled amazing the minute we walked in. As usual, our modus operandi involved ordering several small items and sharing. We chose a crabmeat samosa and a butternut and lentil soup. For our entree, we chose a vegetarian sampler (pictured). We never found out what everything was, but the things that look like carrot sticks are actually pickled turmeric. We also enjoyed green beans, barley, paneer in a green sauce, and fried onions. I've already recommended the place to my vegetarian friend when she visits Houston.

A quick aside to the dining experience. We travelled to Houston to accept a posthumous award on behalf of our father. Twenty years ago, he co-wrote a paper for the American Association of Petroleum Geologists (AAPG) about locating oil under sub-sea salt domes. At the time, seismographs couldn't read through salt domes, and everyone told him he was nutz. Technology improved, and guess what they found about five years ago?? Yup...oil. Lots of it. His co-author told me that this discovery "will have a profound impact on world oil supplies in our lifetime." And our daddy was one of the first ones to propose it! The AAPG presented Dad and his co-author with an award for the paper; my sisters and I were honored to accept it on his behalf, and the plaque is currently with my sisters (pictured; Robyn on left, Mary on right....oh, and me in the middle).

We completed our dining experience with a great little pizza joint just outside of downtown called Piola. Since I'm avoiding white flour products right now (hard to argue with a ten-pound weight loss), I always appreciate a pizza joint that serves whole wheat crust.

So don't miss the dining experience in Houston. We only scratched the surface and we look forward to returning!

A Glutton's Tour Through Houston, Day 1

2011-04-10T09:19:00.018-05:00

Burp. (And thanks to Robyn for the inspiration for the title.)

My youngest sister and I met each other in Houston this weekend to accept a posthumous professional award on behalf of my father (my other sister is joining us today). The awards ceremony not being until this afternoon, Robyn and I decided to explore the Houston dining scene.

First stop....James Coney Island. OK, OK. Not your normal "dining tour of Houston" stop. But if you know someone from Houston (who doesn't still live here), ask them about "JCI" and see how much they rave. They were, of course, delicious and brought back lots of memories. "It was exactly as I remembered it," said Robyn. "I kind of wondered what people were thinking of us, taking photos of hot dogs."

Next stop....Moeller's Bakery in Bellaire. Talk about memories.....Sunday meals at our grandmother's house weren't complete unless Moeller's famous petits fours (pictured) were on the table. They simply melt in the mouth. We also sampled some molasses cookies, cheese straws, and macaroons.

Before heading to dinner, we stopped at Chef Bryan Caswell's Reef for drinks. Chef Caswell is a James Beard award nominee this year, and Reef (pictured, just before dinner service) is his flagship seafood restaurant just outside downtown. "I had a delicious pear martini," said Robyn. We wanted to try some food too, but we had other destinations on our agenda.

After enjoying our drinks, we headed to dinner at Kata Robata. I've written about this restaurant before (see http://tinyurl.com/3bl2zdu). I enjoyed it so much that I told Robyn we had to go back for dinner.

Our choices this time included miso gyoza, pork belly don (a rice dish), chawanmushi with salmon roe, hamachi kama (tuna shoulder), and donuts filled with red bean paste. Our MO for the weekend was to order several plates and share them, so we each tasted everything. "I was struck by how many Japanese were in the restaurant," said Robyn.

Chawanmushi is a Japanese egg custard and takes some time to prepare. But it was worth the wait....smooth, creamy and rich. I had never tried hamachi kama (pictured). After figuring out where the meat was, we discovered it was rich, fatty, and delicious. The donuts with sweet red bean paste were a perfect end to the meal.

Our day 2 included stops at the Empire Cafe, Chef Caswell's brand-new El Real Tex-Mex, and Indika, all in the trendy Westheimer/Montrose area. More on that tomorrow.

Our Meatless Monday Adventure

2011-02-22T15:36:00.004-06:00

I’m not a huge fan of New Year’s Resolutions….you either make a change or you don’t. A few years ago, we set a goal to attend one live theatre/music performance a month, and we’ve been pretty successful. This year, inspired by a column by the Express-News’s Claudia Zapata, I asked Bruce if he’d be willing to try “Meatless Mondays.”

For carnivores, we’re pretty knowledgeable about vegetarian cooking; one of our best friends is a vegetarian, and we’ve enjoyed learning how to cook for her. I’ve learned from experience that a good, satisfying vegetarian meal takes more than slapping three different vegetables together on the plate. You’ll find yourself hungry not very long after. Adding proteins (such as legumes or eggs) or whole grains makes for a much more satisfying meal.

Vegetarian cooking also requires a lot more prep work, we’ve discovered. You don’t have to do much to ground meat to cook it. But nearly all vegetables (assuming they’re fresh and not out of a can) require chopping or grating or some other kind of prep. We prepare as much of our Monday dinner ahead of time as possible. (We have an orchestra rehearsal on Monday evening, so don’t have much time for a complicated dinner.)

I’m not on the way to becoming a vegetarian (I’m a Brooks Woman; the need for bacon is encoded in our genes), but it’s a fun and educational way to change your eating habits.

I asked Karen, our vegetarian friend, for her insights:

LB: How long have you been a vegetarian?
Karen: Since I was 13—so 22 years!

LB: Why did you become a vegetarian?
Karen: At that age, I was very much into the environmental scene. I read about the life of an animal on a farm being raised for slaughter. Of course the actual killing of the animals bothered me, but more so the conditions under which they are bred, kept, and raised. I just decided that I didn’t need to contribute to that.

LB: What roadblocks did you face?
Karen: Of course it is hard at first just giving up flavors that you enjoy. One of the hardest things is giving up food-based experiences. I will never get to eat a hot dog at a baseball game or from a street vendor in NY, for example. I will not get to try escargot or eat seafood in the Mediterranean. Those are things I will miss getting to do in my life.

LB: What are your favorite sources of protein? We really have to think about this...a lot. If we don't, we're hungry an hour after dinner.
Karen: Beans and eggs are great (not together; blech), and so is dairy. There are also more and more “super grains” like bulgur and quinoa that provide a great deal of protein. The trick is to get a wide variety of sources built in to your diet so that you aren’t getting just one form of protein.

LB: Going out to dinner must be difficult. I know you avoid barbeque and seafood places. Other places, like Gourmet Burger Grill and Hu-Hot, have some good choices for vegetarians. I’ve also learned that you have to be careful for “sneaky” ingredients (most soups, for example, start with chicken broth).
Karen: Eating out can be limiting. There just are not a wide variety of healthy, filling, satisfying choices out there for vegetarians. You can usually find something in one of those categories but not all three (i.e., a dinner salad or bean and cheese nachos). Surprisingly, burger places tend to be a good bet. Gourmet Burger Grill, Red Robin, Chilies, Culvers, Burger King, and Long Horn Café all have either a garden burger or Boca burger that you can substitute for meat and then top with any of their regular burger toppings. These substitutes are not always listed on the menu, so don’t be afraid to ask. Things that can bite you are beans and rice at Mexican restaurants (lard and chicken stock respectively), Asian foods that contain fish sauce, and sauces in general (since they are often made ahead and then thinned with a little stock of some kind). VERY sneaky!!!!

LB: What do you enjoy about being a vegetarian?
Karen: I enjoy the physical benefits of being able to eat more and not worry so much about fat, cholesterol, calories (I still have to pay attention, but not as much). I enjoy knowing that I am living my life in a way that is good for me, good for my fellow creatures on Earth, and good for the planet itself. I enjoy being forced out of a rut of “meat and potatoes” and trying new ingredients (especially vegetables) that I would have never eaten if I was cooking with meat. A general sense of smug satisfaction when eating with meat-eaters is a perk too! ;)

Making Gnocchi!

2011-02-05T16:19:00.016-06:00

My past attempts at gnocchi all had one thing in common: abject failure. Either the taste or texture (or in one particularly egregious case, both) more resembled school paste than anything approaching good eats. So when Chef Mary Martini at the Central Market Cooking School offered a hands-on class, we promptly signed up.

The hands-on aspect played an important role in this class (much like the pasta making class we took a few months ago). It's not enough to watch it being done and take notes. You need to feel for the right texture, with expert guiding hands behind you ("it needs more flour").

I always appreciate that Chef Mary starts spot on-time, even if one or two people haven't yet arrived. Lesson one: how to pronounce the word. "I won't teach you how to cook it until you say it right," she said. It's not NOH-key or (making any Italian within a 100 yards cringe) "guh-NOCK-ee. It's "NYAH-key." "You have to say it through your nose," she suggested.

Her recipe starts with three pounds of russet potatoes. We asked about other types of potatoes, but she didn't recommend them; russets have the best amount of starch. Boil them whole, skins on, and remove from the pan. Leave them until they've cooled enough to handle.

Next step: breaking down the potatoes. She had a variety of tools on hand—a potato ricer, a box grater, and a food mill. We ended up using the box grater, because we didn't care for their ricer. We adore our ricer at home, though (pictured above). If you don't have one of these, get one soon. They make for terrific mashed potatoes. (In this one case, we are in disagreement with Alton Brown, who doesn't like the texture of riced potatoes.)

Make a little volcano crater with the potatoes, and put an egg and a bit of parmesan in the center. Start mixing the ingredients together, adding flour as you go. The flour holds everything together, but the less you use, the lighter the gnocchi. (If you don't add enough, they'll disintegrate when they hit the water.) Once the dough is not too tacky, tear off a piece and roll it into a snake (sprinkle your surface with some bench flour). Use a bench scraper or butter knife to cut off a half-inch piece. Cut three or four pieces and put them into a pot of boiling water to make sure they'll hold together. Once you're sure the dough consistency is correct, cut the rest of the gnocchi (at right). As you add them to the water, stir so they don't all glob onto the bottom of the pan and make a mess. They'll float to the top; leave in about another minute. Remove them into a marinara or cream sauce (on a low burner nearby).

If you want to freeze them, cook them for a little shorter time (removing when they float to the top), remove them to a colander, and rinse with cold water (to stop the cooking process). Let them dry (we spread ours out on parchment paper), and put them into small resealable freezer bags (one layer each). You'll need to reboil them to defrost and finish cooking them.

They....or we, I guess....prepared three varieties with three different sauces:

plain gnocchi with a marinara sauce
stuffed gnocchi with a vodka cream tomato sauce
spinach and ricotta gnocchi with a gorgonzola cream sauce (our favorite)

Besides learning how to make gnocchi, I also learned how to make a quinelle from baking expert Chef Steve Werling. Yet another skill that requires a hands-on class. The chefs on TV make it look so simple, but when I tried it, I more or less wrapped my arms around themselves. This is NOT right, I told Steve. He showed me, then got my hands positioned right, then...voila!!... a perfect little football-shaped spinach gnocchi!

Chef Mary encouraged everyone to try these new skills at home as soon as possible. "If you wait a month," she said, "you'll have forgotten everything." We're trying ours tonight for our next Meatless Monday!

Learning from Chef Steve McHugh

2011-01-21T10:19:00.022-06:00

Mary Martini of the San Antonio Central Market cooking school wasted no time in getting Chef Steve McHugh of the new downtown restaurant Lüke (see my blog post about their grand opening) on the schedule. I hadn't planned to blog...but nearly as soon as he opened his mouth, I was scribbling down notes.

"We're often asked, 'Why San Antonio?'" he said, when Chef John Besh could have opened a restaurant anywhere. "Chef Besh feels that San Antonio and New Orleans have similar cultures. There's a lot of history and a lot of tourism. Plus, San Antonio just opened its arms after Katrina. Many of our New Orleans employees evacuated here and stayed. My pastry chef, in fact, is one of them."

Chef Steven moved to San Antonio ten months ago, when he was diagnosed with lymphoma. "Most of the doctors fled New Orleans after Katrina, and San Antonio was recommended to us for treatment," he said. "I've been in remission for five months. I wanted to stay here since I was cured here."

Both in New Orleans and here, Chef Besh's restaurants seek to be a part of the community and use local ingredients as much as possible. Lüke's menu in New Orleans, for example, doesn't include the sausages on Lüke's menu (all house made and cured). They wanted to have some items that appeal to the local German culture. "We use only Gulf shrimp and mostly Gulf seafood," said Chef Steven. Chef Besh wouldn't be caught dead using Chinese crawfish or Vietnamese shrimp.

Chef Besh's restaurant August in New Orleans opened only a month after Katrina, one of the first businesses to reopen. "Many of our employees couldn't get back," said Chef Steven. "We had no bartenders; we asked customers to pour their own drinks and use the honor system. We had to add up all the tickets by hand since we had no computers.

"We were forced to buy a lot of product locally, since Sysco and the big seafood distributors weren't yet operating. It taught us a lot. Since then, we've become a very localized company. You'll see me a lot at the Pearl Market. We now have a farm outside of New Orleans. We want to keep as much of our money local as possible."

Someone asked if it was pronounced "luke" (like the name) or "loo-kay." He pronounces it "luke," but he said really the proper way is "loo-kay." "I don't really care, though, as long as you come to the restaurant."

Another hallmark of Chef Besh's restaurants is their hospitality. They want everyone, both casual tourist and suited businessman, to feel comforable. The entire staff, from the hostesses to the wait staff, is very welcoming and accomodating. Chef Steven often leaves the kitchen to chat with diners and find out how they're doing.

We got an example of that hospitality during the class. Bruce (to his great regret) cannot eat shrimp, so he quietly told one of the assisting chefs to just serve him the grits (which are shrimp/broth-free). Unfortunately, he can't even sample the marvelous sauce, since it's based on shrimp stock. Either the assisting chef quietly told him, or Chef Steven overheard...because when the time came to demonstrate and serve, he prepared a shrimp-free version of the sauce, just for Bruce. Needless to say, we were quite impressed.

The menu included a candied beet salad with Hill Country cheese, a simple pork tartine, jaeger schnitzel, a warm berry tart, and Lüke's famous shrimp and grits.

The beets were pickled and served with a local blue cheese and candied pecans. "People who don't like beets like this," he said. A tartine turned out to be just a fancy word for a sandwich. He said that this recipe works well for a picnic, as it's served at room temperature. For the shrimp and grits at the restaurant, they use a special-order white grits and cook them for four hours. For this class, they used an Arrowhead Mills Organic Yellow Corn Grits, and stirred in a generous helping of mascarpone and butter. The sauce includes andouille sausage. The entire menu was delectable and easy to prepare at home.

I hope you enjoyed the class, Chef Steven, and will return soon to demonstrate more of your dishes! Welcome to San Antonio!

Don't Miss Central Market's Citrus Fest

2011-01-16T17:21:00.006-06:00

You've still got this weekend to make it to the Citrus Fest at
Central Market (twitter.com/@centralmarket).

As usual with their festivals, there are a number of sampling stations and recipes throughout the store. In the produce section, citrus of all kinds has been moved front and center. Also featured is a tasting bar with several varieties of oranges (pictured).

A large table holds several unusual varieties of citrus that CM doesn't normally carry. A vendor nearby is on hand to answer your questions about etrog citron, limequats, buddha hands, bergamots (a sour orange), pink lemons and rangpur limes, among others.

Don't miss stopping by the bakery to pick up a loaf of lemon bread, a variety I've never seen there before. It's a wonderfully light, egg-based bread that melts in the mouth. They have whole loaves at the table, but if you want it sliced, you can hand it behind the counter.

Naturally our favorite festival is the Hatch festival (end of August), but this is one of our other favorites. Don't miss it!

Note to San Antonio CM patrons: work on the parking lot has resumed, much to everyone's dismay. They've posted light-hearted signs in the store, trying to explain "why the heck are you doing this?!?" (Their lot is the roof of a postal sorting facility, and it leaks.) The main entrance is closed, and probably a third of the lot is closed off. To encourage you to use valet parking (free), they'll give you a $5 coupon, good on your next visit. Weather permitting, work should be done by March.

Chef Jason's Newest Opening: Tre Trattoria Downtown

2011-01-16T17:18:00.011-06:00

Earlier this week, Chef Jason Dady (twitter.com/@chefjasondady) started teasing his Twitter followers with mysterious posts like "T-minus 48 hours" and "T-minus 24 hours." He stubbornly ignored all inquiries; WHAT happens in 24 hours??? Then Friday evening, he posted, "T-minus 19 hours"....and a photo showing the logo for Tre Trattoria Downtown.

He told us that when he opened Restaurant Insignia (at the Fairmount Hotel), he was hoping to draw downtown tourists to chef-driven food. But he has discovered that's not what they want. "Put a big plate of pasta in front of them, and they're happy," he told us. Timing things carefully to catch a lull between conventions, he closed Insignia on Wednesday, thus commencing a mad 48-hour rush to convert the menu and restaurant to Tre Trattoria Downtown. (He's been planning the change for months, but kept it very quiet.)

The lunch and dinner menu is very similar (if not identical) to the original Tre Trattoria on Broadway (which is still open). But the downtown location also features brunch on Saturdays and Sundays from 10:00am to 3:00pm. We headed downtown yesterday to be one of the first to sample the new menu.

An extensive list of $1 mimosas (for the first two) remains, as does the barbeque bloody mary (which proved too spicy for me on this visit). But the brunch menu has been reworked to reflect a Tuscan theme.

Featured menu items include a breakfast panini, a chef's daily frittata, and a breakfast pizza. Bruce thouroughly enjoyed his steak and eggs, featuring a filet, hollandaise, and perfectly cooked potatoes. My creamy mascarpone polenta (pictured) melted in the mouth. Others raved on Twitter about the biscuits. We are looking forward to trying all the other items; they all sounded delicious.

Good luck, Chef Jason, on your newest venture!

Our Duck Confit Adventure

2010-12-25T17:31:00.006-06:00

Bruce has wanted to get his hands on duck fat for years. You can get wee little containers at Central Market; he wanted *pounds* of it. Inveterate 'net surfer that he is, he found Hudson Valley Foie Gras (www.hudsonvalleyfoiegras.com). He ordered 6 lbs. Why? Because the shipping cost is rather high (shipped overnight in a styrofoam cooler), so it made more sense to distribute that cost over more duck fat. He knew we could find happy homes for it. (We did; @forkyshauna and @ohmypuddin both took some.)

Once duck fat was in hand, he started looking around for duck confit recipes. I told him my new favorite cooking magazine, Fine Cooking (@finecooking, www.finecooking.com/) ran a fabulous piece on confit a few issues ago. He found it on the web, we picked up a duck at Central Market, and he started planning Christmas dinner.

First step: He disassembled the duck (pictured). The recipe said to take the skin off the breasts, and save the other skin for rendering. (More on this later.) He rubbed the pieces down with bay leaves, thyme, garlic, and salt/pepper, and into the fridge it went for 24 hours. We also started defrosting the duck fat.

Second step: Rendering the skin. He cut up the skin (there was quite a bit) into equally sized pieces, popped them into a saucepan, and slowly rendered them for about an hour. He drained the fat, and saved it to add to the confit. We saved the crispy skin for other applications. ("The crisped skin may be eaten or discarded," said the recipe. DISCARDED?!?!? The food gods would strike us down.)

Third step: Not wanting to waste any part of the bird, I asked him to save all the bones and giblets. Once the rendering was complete, I deglazed the pan with some wine. (This step wasn't in the recipe. But there was way too much yummy fond in the pot to go to waste.) I covered the bones, giblets, onion, garlic, sage and thyme with water and let it simmer for an hour. I drained the pot and saved the broth for giblet gravy. (The bones, alas, having given their all, were discarded, much to Katie the Beagle's dismay.) Once the giblets cooled, I chopped them up for the gravy.

Fourth step (hey no one said this was easy): Cooking the bird. Bruce melted the duck fat in a pot and put in the pieces. He heated it over the stove to make sure everything was melted, then into a 275 degree oven for three hours. The duck cooled (in the fat) on the stove for several hours. When he removed the pieces, they literally fell off the bone. He placed them into a container and into the fridge. The strained duck fat went back into the freezer. (Yes, you can re-use.)

Fifth step: Finishing and serving. His first thought was to saute the whole pieces, but the meat was just too tender. So he removed all the meat from the bone and used the residual fat in the container to saute it. Ready to serve!

Verdict....crazy delicious and not the least bit greasy. Really. At all. Just succulent, tender meat. We are looking forward to duck wraps next week for dinner.

Be adventurous....don't let a multi-step process scare you! We loved our results.

Two Notable Grand Openings

2010-12-14T16:28:00.015-06:00

Chef John Besh's Lüke held its grand opening last Thursday. Chef Besh (pictured), ever the gracious host, mingled with the crowd, chatted with nearly everyone, and posed for endless pictures.

Oh, and about the food.... simply marvelous. Lüke's menu is reminiscent of a French brasserie, but he and Chef Steve McHugh (@chefstevemchugh and @chefjohnbesh on Twitter) took pains to feature local ingredients. There's house-made sausage, local beers, and locally sourced produce. A Besh menu would be incomplete without his famous shrimp and grits. The downstairs bar area feels like a neighborhood pub; I'm certain it will quickly become a downtown favorite. The open kitchen provides dinner and a show for those seated on the second floor.

The grand opening featured a paté board (with buffalo, rabbit, and pork belly flavors), an amazing raw bar (the poor waitstaff kept running out to restock the oysters), shrimp and grits (smooth, creamy, and delicious), steak tartare with a quail egg, shrimp jambalaya, flammenkuchen (an onion tarte), and much, much more. Many of my foodie Twitter friends attended (see @ohmypuddin's blog post at "I Go Right for the Blogular"), as well as Ken-David Masur from the San Antonio Symphony. (When we introduced ourselves and told him we had sung "Carmina Burana" with him and the symphony, a nice conversation ensued.)

I'm looking forward to our first dinner visit!

Another local grand opening: Ranger Creek Brewing and Distilling (@rangercreek on Twitter). Their whiskey won't be ready until the spring, but they have several beers ready to go. The Smoked Porter has a rich, smoky taste that I really enjoyed.

Dennis (one of the owners) told me that he and his partners couldn't decide whether to brew beer or distill bourbon, so they decided to do both.

Their 6,000-square foot "brewstillery" (located near IH-35 and Thousand Oaks) houses equipment special-ordered from Germany. They overbuilt their cold room, based on feedback from an Austin brewery that quickly ran out of space. They smoke their own malt in a smoking room out back.

While they cannot sell their product to the public, they welcome you to visit for a tasting and tour. In addition to Lüke and Freetail Brewing, several other local restaurants feature their products.

Sean’s Terrible Horrible No-Good Very-Bad Day

2010-12-06T09:47:00.004-06:00

I tweeted a few days ago about watching “Independence Day” and thinking of my son, who busted a lip and a front tooth while watching it 14 years ago. “Long story” I said. And here it is.

The day didn’t even start well. Excited about playing Aslan in his summer camp’s production of “The Lion Witch and the Wardrobe,” he bravely donned the costume I made….in which he more resembled a daisy than a lion. During the play, one of the kids untied him, and the plastic end of the jump rope whipped around and smacked him right in the kisser. That should have been a warning.

Since Sean was only 10 at the time, Bruce and I pre-screened ID4 to ensure appropriateness. Only one “boo shot” (a family term): when the alien wakes up in the isolation room and starts running amok. Sean always trusted our “boo shot” judgment, and he and I went out for a pit stop right before the scene started.

I waited in the lobby, and after a while, an usher came up and asked me if I had a blond-headed son. Why yes, I do. “You better come with me,” he says. Oh dear.

Turns out Sean got into too big of a hurry, ran to the bathroom, and tried to open the heavy metal door. With his face. Gashed lip, broken front tooth, blood everywhere, howling 10-year-old. I had him sit with the usher so I could retrieve Bruce from the theater.

Four stitches and several dentist visits later, repairs were complete. He boasts a wee scar on his lip, and half of his left front tooth is fake, although you can’t tell by looking at it. Our church pictures that year feature him in his Webelo uniform with a closed-lip smile, so the big ugly silver brace wouldn’t show (the dentist removed it later). I always warned the youth director about the tooth prior to the ski trip, knowing that if he face-planted on the slope, the fake tooth would snap clean off. Youth director panic was not required, I told her. Sure enough, he came home one year all snaggle-toothed and very proud of it.

He calls it “the cursed movie” to this day (he’s now 25; pictured). And I think of him every time I watch it.

Houston Dining: Kata Robata

2010-12-01T20:18:00.013-06:00

On a hunt for a good dining option during my Houston workshop, I found a jewel: Kata Robata (Kirby at Alabama, near River Oaks). It's right across the street from Ninfa's, a Houston Tex-Mex institution and hard to resist. But I've wanted to explore robata for some time.

Open since May 2009, the restaurant features sushi, grilled items, and Japanese-style tapas. Today's daily features included foie gras and unagi (eel) and bichotan beef tongue. The music wasn't too loud, and the subdued lighting and soft background music made for a pleasant atmosphere.

(Observation #1: I always get heightened attention at a restaurant when I start scribbling in my little notebook.)

The meal started with a warm hand towel, which I always appreciate when coming straight from work. (Note to restaurants with any kind of bar...sushi, pizza, beverage, whatever. Please install purse hooks underneath so I don't have to go way down to the floor from my high stool to retrieve it.) I took longer than usual to peruse the unusual offerings on the menu.

To start, I chose an uni chawanmushi. The server explained that this traditional egg custard took 20 minutes to prepare. Not being in a hurry, I enjoyed watching the sushi chefs and sipping my wine.

The small bowl of fish broth, egg custard, and uni (sea urchin roe; pictured) was decadent and smoky, without being too heavy. The broth included shrimp, chicken, and too-large shiitake slices. Overall, though, it was delicious and a great starter.

(Observation #2: When they notice you scribbling in your little notebook, they don't take the menu away, to facilitate taking of notes.)

My helpful server Blake waited to put in my next order until I started my soup. I am a complete sucker for foie gras, so I had to try it. Chef prepared the terrine with some smoked eel broth and served it with pickled apples, a perfect complement. The hibiscus added another layer of texture and flavor.

(Observation #3: single diners, often sufferers of inattentive or too-fast service, improve their evening immeasurably when they start taking notes.)

Only two smallish dishes, but I have a wee appetite (especially for a foodie), and foie gras is beyond rich. So I declared victory.

I highly recommend a visit if you're ever in the medical center, Rice University, or Galleria area. What a treat!

Cooking with Fresh Ingredients from the Pearl Farmers Market

2010-11-14T17:50:00.023-06:00

When it comes to writing recipes, I need an outside inspiration before I'll make the effort. Take Central Market's Hatch Recipe contest, for example. There's a contest worth spending some time in the kitchen and taking the trouble to write down every blasted little thing you're putting into the concotion. (And scratching it out when it turns out to be a mistake.)

This weekend, I was inspired by a request from the Pearl Farmers Market for food blogs featuring recipes using ingredients from the market. I have never posted recipes on my blog before (not counting Hatch recipes, of course). So I decided, after our visit to the market this weekend, to come up with some recipes to share, based on what we found. Ingredients marked with a ** were sourced at the market.

I hope you enjoy!

Green Bean and Fennel Salad

Salad:

½ lb green beans, trimmed**
¼ c raw slivered almonds
¾ c fennel fronds (stems removed as much as possible), roughly chopped **

Dressing:

2 T champagne, cognac or wine vinegar (the better the vinegar, the better the dressing)
1 t Dijon mustard
¼ t salt
1 t sugar
7 T extra virgin olive oil (see note on vinegar)
1 T chopped fresh chives
1 T chopped fresh oregano
2 shallots, finely chopped

Blanch beans in boiling, salted water. Check after 8 minutes; they should be crisp/tender. Remove from water and place in an ice bath to stop cooking.

While beans are blanching, toast almonds in a skillet. (I don’t like toasting almonds in an oven; too easy too forget.) Remove from heat when they develop a little color and you start smelling the oil. If you’re across the kitchen and smell them, it’s too late.

Place blanched beans, almonds, and fennel in a large bowl.

To make the dressing, mix the first four ingredients together thoroughly. Slowly drizzle in the oil while whisking constantly. Stir in the herbs and shallots. Taste for seasoning.

Toss dressing with salad. (Do not overdress. If you have leftover dressing, put it on tomorrow’s green salad.) Chill for at least 30 minutes before serving.

Scalloped Potatoes with Fennel

3 slices bacon, chopped
¾ c onion, chopped
2 cloves garlic, chopped
2 T sage, roughly chopped (divided)
1.5 c cream
1 T salt
Several grinds fresh pepper
½ lb red potatoes, thinly sliced (a mandolin works well) **
1 large fennel bulb, thinly sliced (mandolin again) **
¾ c parmesan cheese
¾ cup fennel fronds, roughly chopped (remove as much of the stems as possible) **

Preheat oven to 375. Spray a small casserole dish with cooking spray.

Render the bacon in a skillet. While the bacon is rendering, add the sage, salt, and pepper to the cream and slowly heat. (Do not let it boil.) Simmer gently until you’re ready to assemble the dish.

When bacon is fully rendered, remove to paper towel to drain. Sauté the onions in the bacon fat until soft, about 2 minutes. Add the garlic and sauté another minute. Add half the chopped sage and rendered bacon; remove from heat.

Place 1/3 of the potatoes in the casserole. Top with 1/3 of the fennel. Then layer 1/3 of the onion/bacon mixture and 1/3 of the parmesan. Repeat 3 times. Top with a little more parmesan.

Cover and place in oven until potatoes are tender and most of the liquid has been absorbed (one hour to one hour, 15 minutes). Remove foil and continue baking 15 minutes until the top is golden brown. Remove from oven and garnish the top with chopped fennel fronds.

A Spectacular Evening with Chef Rick Moonen

2010-10-28T18:36:00.011-05:00

In late October, Watermark Grill invited Top Chef Masters finalist Chef Rick Moonen (www.twitter.com/rickmoonen) to prepare a menu featuring sustainable fish. What a meal we enjoyed!

Chef Moonen defines "sustainable" as "not taking an active role in the extinction of a species." So everything he serves is either farm raised or fished in a responsible, sustainable manner. (I found it interesting that his definition doesn't include transportation distance; one of our selections started in Iceland.)

The menu (in collaboration with Watermark's Chef Tyler Horstmann):

Thai Style Shrimp Wraps and Lobster Corn Dogs (the corn dogs won our table's vote)

Oyster Martini with Black Olive Pearls (I would never have thought "gee, olives go with oysters." I guess that's why he's the Top Chef and not me.)

Grapefruit-Pomegranate Icelandic Arctic Char Ceviche (char is one of our favorites, and it worked surprisingly well with the acidic grapefruit)

New England Steamed Dinner with Alaskan Halibut (our favorite; rich, with potatoes and cabbage, and a light halibut on top)

Hapuka (a firm-fleshed fish) with Wild Mushrooms and Herbed Shellfish Vinaigrette

"An American Classic" for dessert (more on this later)

Watermark's sommelier paired each couse with a sustainable wine.

Chef Moonen is just as approachable in person as he seemed on "Top Chef." Before the meal began, he circulated through the restaurant, signing cookbooks and having his photo taken. He said this was his second trip to San Antonio. He made the Central Market hop tour a couple of years ago when his cookbook came out.

Most diners had not heard of Hapuka, a firm-fleshed fish that reminded me of swordfish. Chef Tyler explained that it's a deep water fish from New Zealand and Australia. It stands up well to the grill.

As for dessert....our "American Classic" looked like a burger, fries with ketchup, and Coke float. It looked like a dish that could have appeared on "Top Chef," and in fact Lynn (one of my dining companions) seemed to recall seeing it on the show. Only the Coke float was "for real," of course. Two light-as-air macaroons sandwiched some smooth chocolate for the "burger," and the "fries" were breaded and fried apple sticks with a raspberry coulis.

Chef Moonen's dining philosophy: "Enjoy. Smile. Laugh. Ask questions." Hard to argue with that. Come back soon, Chef!!

Coming Soon: Lüke, by Chef John Besh

2010-10-06T20:05:00.011-05:00

Prepare your palates, San Antonio...Chef John Besh's Lüke Restaurant opens within a few weeks on the Riverwalk.

Rather than developing the same exact restaurant and menu as the original in New Orleans, Chef Steve McHugh (www.twitter.com/chefstevemchugh) has modified the Alstatian-style restaurant to meet local needs and flavors. The menu will include many local ingredients, such as quail, beef, and a wide variety of produce.

They invited the local food blogging community (hey, that's me!) to a special preview tasting tonight, across the river from the restaurant. It's located in the new Embassy Suites downtown, just across the street from Acenar and the Hotel Valencia. Their chefs prepared a variety of house-made sausages (not on the menu in New Orleans but added here due to the strong German community), Texas fried quail with Hill Country honey, Chef Besh's famous creamy shrimp and grits, and a decadent bread pudding for dessert. Their bar will feature Texas wines and beers (as well as French, German and Belgian beers).

We had to don hard hats for our restaurant tour, as construction is still very much underway. Keith Zars Pools designed the $2 million indoor/outdoor water feature, a future bridal photo location for-sure. Oddly for a Riverwalk restaurant, there's no river seating, although the large curved picture window overlooks the river, and there are two small outdoor dining patios. The glassed-in kitchen (which was unfortunately inaccessible due to welding work) features VIP seating; manager Victor told us those are the most popular seats in the New Orleans location.

Chef Steven (and most of the other senior staff) moved to San Antonio several months ago and has been overseeing the (slow) construction work. Their current plan is to have a "soft" opening at the end of October, with a grand opening about three weeks after that. But all depends on construction progress.

Hours will be 11:00am-11:00pm, 365 days a year. Valet parking will be avaialble for $7, and the restaurant is within easy walking distance of the Majestic. In fact, they've already arranged with the symphony to have pre/post-show sessions with the new conductor. I strongly recommend reservations, available online through Open Table.

Really looking forward to this one!

October: A Banner Month for San Antonio Foodies!

2010-09-27T14:30:00.010-05:00

October looks to be a banner month for San Antonio food lovers:

Our local branch of the Culinary Institute of America (at the Pearl Brewery) holds its grand opening on Saturday, October 9. The event includes cooking demos, tours of the facility, competitions and live entertainment. In the past several months, they’ve also started to offer “culinary enthusiast classes,” for foodies who want to learn about a subject in-depth. Upcoming offerings include “Bistros and Brasseries,” “The Italian Table,” and “Baking at Home.” RSVP for the grand opening and register for classes on their website.
Renowned Chef John Besh (who once competed on Food Network’s “The Next Iron Chef”) opens his newest restaurant, Lüke, some time in October. (I’ve heard an October 15 date, but having driven past the location today, that date seems rather, um, optimistic.) Lüke features “French and German Old World cooking” and will include fresh local ingredients from the Hill Country. The restaurant is (well, will be) located in the new downtown Embassy Suites hotel, just across from the Majestic Theatre. San Antonio, we have a new pre-show dining option.
An anonymous (but knowledgeable) source told me that Restaurant Pavil will welcome a new chef (a “top 100 master chef in the US,” the source said) to the kitchen in mid-October. My source was not allowed to reveal the name just yet, but he was apparently in the kitchen within the past month, sampling some of his recipes. “When San Antonio finds out,” said the source, “the lines will be out the door.” Pavil is currently open for breakfast pastries and dinner; it plans to open at lunchtime in November.

Victoria: Whale Watching and Some Great Food

2010-07-12T16:22:00.009-05:00

Long layover at DFW, so a good excuse to compose the next installment in the Victoria Chronicles.

Bruce booked only one excursion when planning the trip — a whale-watching expedition. After a quick breakfast, we boarded the Ocean Magic II for a trip out to the bay.

The waters around Victoria host a large number of orcas year-round. We took a 30-minute boat ride out to prime watching grounds. Even as warm as Thursday was, this smart cookie remembered to bring her windbreaker. During the speedy trip out, Bruce regretted leaving his back at the hotel.

In addition to running the larger boat (with an enclosed cabin and small snack bar), "Prince of Whales" also runs open Zodiac boats for whale watching, seating sixteen. Bruce wisely chose the less adventurous but more comfortable enclosed boat for our trip.

We spent the morning tracking several pods of orcas. The above video shows three surfaces, the last one being the best. (Forgive my lack of video skills; this is the first time I have used my new camera to post a video, and I have a lot to learn.) After about an hour and half, we headed back toward land, but not the harbor. Turns out other boats had sighted a gray whale at one end of the island, and we saw that animal a few times.

After docking at the inner harbor, we took one of the handy water taxis across the bay to Spinnakers, a "gastro brewpub" recommended by our travel guide. It did not disappoint. I selected a "flight" of their microbrews: Scottish ale, nut brown ale, a hefeweizen, and Spinnaker Ale (the best). Their menu is extensive and nearly all locally sourced — a hot British Columbia food trend, we came to learn. Bruce had a seafood chowder (the best I've ever tasted) and a marvelous fish and chips; I enjoyed a lentil soup and smoked fish.

After lunch, we took the water taxi back to the inner harbor and enjoyed an afternoon of shopping along the roads leading out from the harbor. We found an Irish store, a hat store (two new hats to add to the collection), and several stores featuring First Nations (the Canadian version of "Native American") art, making several purchases along the way.

Our dinner deserves its own post; more on this later.

Victoria, British Columbia: He Brought Me Back!

2010-07-09T18:35:00.009-05:00

First of all, I hear you asking, "Why are you sitting around your hotel room writing a blog when you could be out enjoying Victoria?" Two reasons: 1) Victoria is a very walkable city (more on this later)...which wears a body out. One must take breaks now and again. 2) Victoria is currently suffering a heat wave. They are all melting at 81 degrees. This sound positively glacial to those of us in Texas...but the upshot is, most shops/pubs don't have AC. The only place to reliably cool down is the hotel room.

Two years ago, Victoria was a short, last stop on our 25th anniversary Alaska cruise. We debarked at 6:00pm, decided to pub crawl on our own, and I instantly fell in love. I made Bruce promise that he would bring me back, since we had only a very few hours. So when I laid the "mystery trip" on him (see last post), this was the result. (Yes, I had guessed it.)

We flew into Vancouver and took the 1.5-hour ferry ride across to Vancouver Island. After finally figuring out how to check into our hotel, we quickly got settled and headed out.

If you come here (and by all means, you should), I highly recommend a hotel downtown or very near downtown. Victoria is one of the most walkable cities in North America, by design. It has a very English, European feel (also by design). After leaving the car with the valet yesterday at check in, we haven't retrieved it since. (We will tomorrow, for a day in wine country, and on Sunday, for a day in Vancouver.)

Most shops, pubs, and restaurants in the downtown area cluster around the inner harbor and the main boulevards that branch off it. We quickly found my favorite pub, Irish Times (photo), where we enjoyed two Canadian beers and a dozen delicious Effingham oysters. We wandered down the main street (Government St) and rediscovered the lovely Empress Hotel, built in 1908. Their Bengal Lounge feels like an Imperial outpost in India (unfortunately, right down to the heat; no AC dearies). Bruce felt compelled to enjoy a gin and tonic. We also ordered a delicious lamb satay with a sprouted bean salad.

We planned one more pub stop, but couldn't find a cool (as in temperature) one, and by 8:00 local time, the walking, heat, and a 4:30am wake-up call had taken their toll. We dragged ourselves back to the hotel after a marvelous day.

Next post: our day of whale watching and a terrific meal at a local "gastro" brew pub.

Our Mystery Vacation...to Me, Anyway

2010-07-07T16:03:00.005-05:00

A few months ago, my fabulous in-laws called with a can't-miss offer...a nearly free week at their condoshare in Maui. If you haven't been, you need to go and soon. Friendly people, breathtaking natural beauty, cooperative and beautiful weather—it has it all. I am usually ready, at the end of a vacation, to get home to my own bed. Six years ago, Bruce had to drag me off the island kicking and screaming. Imagine my irritation, then, when we compared schedules and could not find one week between March and September that we could both take off.

In a fit of pique, I told Bruce, "I'll give you some dates. I want you to book us a long 5-day weekend somewhere. You make all the arrangements. Here's your budget. Don't tell me anything else." So he did.

We leave tomorrow, and it is ridiculous how excited I am. Yes, I could find out if I wanted (I pay the bills, and the airline ticket is listed on the Amex statement). But what fun is that?

I have a few guesses, which I am keeping to myself. I must say, though, that my latest guess, based on the few things that Bruce has told me, is looking very good.

He told me to pack a swimsuit (which I would have done anyway) and a light jacket. He has made only one arrangement at the final destination; he didn't want to overplan. Fine with me. He says the weather is looking good.

My only complaint (and it's a small one)....I'll miss five days of the Tour de France. But Shauna promises to send me text updates on important developments.

I'll blog at least once or twice while there. Wish me "bon voyage!"

Hurricane Memories

2010-06-29T18:23:00.006-05:00

A bit off-topic, but I find myself wandering down Memory Lane with the approaching storm. I wanted to share some hurricane memories with you…..nice ones, as it turns out.

I grew up on the Gulf Coast, in Houston; hurricane tracking is in my blood. Every summer, my dad picked up a Gulf tracking map at the grocery store at the start of the season. When a storm spun up, he’d religiously watch the evening news on KPRC, both at 6:00 and 10:00, and carefully record the latitude and longitude, read out by weatherman Doug Johnson, of any Gulf storms. Dad then sat at his desk (now upstairs in my study) and carefully recorded the new coordinates on a map. The National Hurricane Center website maps all hurricane tracks for the past several years at the click of a mouse. I remember tracks meticulously penciled in, tacked to Daddy’s office closet door. (And yes, he’d save them over the years so he had a history. It will not surprise you to learn that Daddy was a scientist…a geophysicist.)

In all the years I lived in Houston (1968-1979), a hurricane never landed. We did, however, experience some depressions and storms. One year, a tropical storm landed on the night of our annual cherished tradition, an excursion to a game between the Astros and the Cincinnati Reds. Now, mind you, these were the classic Reds….Johnny Bench, Joe Morgan, Pete Rose (when he was “Charlie Hustle” instead of “Wagered on the Game”). I hovered at the front door, watching the rain come down in sheets and worrying what Daddy would say about heading out to the game when he got home. When he arrived and declared the trip off, I just burst into tears, completely involuntarily. Really. I wasn’t (and still am not) given to fits of sobbing, but I just couldn’t help it. Bless his heart, most dads are mostly helpless in the face of such fits, and off to the game we went.

We walked to the Astrodome from our car in the midst of this roaring storm. The umbrella lasted about five minutes before turning inside-out and collapsing; we were soaked through by the time we got in. Then we froze to death in the air conditioning. I must say…..those were the best seats we ever had at an Astros game; the place was deserted. We quickly abandoned our second tier seats and sat right along the first-base line. It was fun to listen to the players banter back and forth, something I’d never heard before from distant seats. And we also learned a peculiarity of the Astrodome…it leaked like a sieve. Probably still does.

And it’s not just father-memories. A storm was the only event that drove Mom to bake bread from scratch. To this day, the smell of baking bread reminds me of an approaching storm.

My heart goes out to those in the storm’s path. Here’s hoping this is a light one.

The Great Father's Day BBQ Subterfuge Caper!

2010-06-21T14:54:00.012-05:00

Ok, technically, this isn't really about San Antonio food/arts/travel (although it does involve a barbeque grill). But I hope you'll enjoy a fun story about friends, misdirection, and surreptitious deliveries.

Bruce has been making noise for months now about needing a new grill. Note the very correct use of the word "need" rather than "want." The trusty old grill had served well for 12 years, but was beginning to get a little, well, rusty, in a very literal sense. Burning down the house when the bottom gave out is not how I want to accomplish "a memorable meal."

He expressed a desire for a dual gas/charcoal grill, and I burned a lot of gas running hither and yon trying to find such a thing. (He really wanted a smoker too, but I gave up on a three-fer pretty quickly.) Finally located a suitable model at both Alon Market and Lowe's.

Next step....I needed to have him remove two of my minivan seats. (Two asides here. One: yes we have a truck. But I loathe driving it; the game would have been up in a flash if I'd asked to use it for any reason. Two: as it turned out, I should have had him remove all four seats. There is a reason I never pack the car when we go on vacation. My spatial skills, to his enormous irritation, are completely nil. More on this later.) This one was easy. I simply told him I needed to make a "client stuff delivery" on Friday. While technically true, I really didn't need the entire back of the van. But he didn't know that.

Next....I needed to get him out of the house on some reasonable pretext that wouldn't arouse his suspicions. I enlisted the aid of friends Karen and Kyle, and we quickly settled on Kyle asking Bruce to go see a movie, something they often do. He called on Friday and gave Bruce some cockamamey story about Karen kicking him out during housework (or maybe not so cockamamey, I don't know), and the date was set.

Next...enlist aid of friend to go pick up grill and get it to house. I picked up Tom just after Bruce left, and we headed for Alon. It quickly became apparent to Tom, Dave the drugstore manager, and the bagger that this crazy woman had no idea what she was doing. There was no way that grill was going into that space. I was contemplating options (such as running home and taking out the other two seats, and going up to the Palladium to switch the van with the truck), when Tom saved the day. They tilted the grill sideways and managed to cram it into the back of the van. It stuck out the back a bit. Helpful Dave comped out a skein of nylon rope and helped Tom tie down the liftgate. And we were off!

Bless him, Tom managed to get the grill out of the back of the van pretty much solo, as it was way too heavy for me. Once out, he rolled it into the backyard and onto the deck. Took the old grill off and rolled it to the side of the house, where Bruce was unlikely to find it. We covered the new grill with the old blue tarp, making it look like a "grill under tarp" just like the old one. From inside the house, Bruce wouldn't notice anything different. And I thought it unlikely that he'd go outside on Saturday afternoon. Got everything put back normally on the deck, and a very grateful Laura dropped Tom at home.

I actually managed to surprise him! I woke up early on Sunday, as he was getting ready to leave for church. I had to tell him before church, as there were way too many people there with beans to spill. He was totallly confused about why I was getting up and dressed. He followed me out to the deck, and as soon as he stepped out there, he could tell the grill was different. He was totally surprised!

As it turns out, we discovered that the grill has an attachment that adds a side smoke box, so I found him a three-fer after all!

It's always nice when one can surprise one's spouse of 27 years. And the entire episode simply confirms that I have no business figuring out if my van is big enough to carry something home.

My Star Turn on YouTube!

2010-06-20T11:27:00.005-05:00

I finished my stint on Saturday night as the Guest Tweeter at KLRN's Blazing Gavels auction. What a blast! I hope to return for next year's auction ...although in what role, I have no idea. The apps and how we use them will have changed drastically in a year, and there's no way to predict now what social media's role will be.

Another Guest Tweeter was Alan Weinkrantz (www.twitter.com/alanweinkranz), who had so much fun, he returned for several nights. He wandered the studios with his digital camera, documenting some great behind-the-scenes action and posting it to YouTube. You should check out his work...fascinating stuff.

I modestly direct your attention in particular to the video he posted about my Guest Tweeter stint. I've never been on YouTube before (at least, not knowingly). I must say, it's pretty cool.

For those of you in San Antonio still looking for bargains, their After-Auction Auction is Tuesday, June 29 at 6:00pm at the studio.

The "In-Studio" Experience at KLRN's Blazing Gavels Auction!

2010-06-11T14:49:00.031-05:00

We've enjoyed KLRN's Blazing Gavels auction for years; we've bought wine, vacations, art...all sorts of cool things. They had a Twitter account last year but really didn't do much with it. This year, rather than tweeting themselves, they decided to ask members of the San Antonio social media community to come into the studio and serve as "guest tweeters." I was flattered and honored to be asked to do so Friday night!

As much as we've watched the auction, I've never been in studio during the events. I previewed the new digs a couple of days ago (see my last blog post). I've heard it's very exciting, so I was really looking forward to it. And here I am:

5:05pm: arrived at the station early. Each night a restaurant donates dinner for volunteers. Tonight we enjoyed salad and pasta; very tasty.

5:20pm: into the studio with Katrina, who helps set up my station and get me logged onto the various accounts. She offers a few suggestions on what to post, but for the most part, I'm on my own.

6:07pm: went on air a few minutes ago with lots of hoops and hollers from the USAA volunteers. There's so much activity that it's tough to know what to focus on. Can't hear Steve (the announcer), which is oddly disorienting.

6:20pm: found out they plan to do a little interview with me later this evening. I hope my tongue doesn't decide to get all tied in knots.

6:30pm: Bonnie Walker of the great blog SavorSA just sat down next to me! She's reading one of the wine boards later. Trying to figure out how to pronounce all those foreign words. Oh...and she's co-editing a new foodie magazine, San Antonio Taste. Look for it at HEBs.

6:50pm: starting to feel the rhythm and keep my eye on things I want to bid on. I'm allowed, but I have to call from outside the studio. I think I may have gotten a Texas red wine package, but just like everyone else, I won't know until they call.

7:30pm: wandering around the studio. Lots of wine lined up in the back. At any given time, there's at least one board with open bidding on wine packages.

7:50pm: I've just about decided that bidding will have to wait until I'm not tweeting. Too much going on.

8:10pm: snack break. Headed up to snack room for some soda, popcorn and chips.

8:15pm: sandals may be cute, but an unwise choice in a chilly studio. My toes is froze.

8:40pm: Ellen stopped by to say goodbye and asked me to come back! She also asked me to put a bug in Chef Jason Dady's ear about donating some gift certificates for his restaurants. I'll see him Monday night at a cooking class, so I'll ask!

8:55pm: about to do my on-camera interview. Boy, I hope the words all come out right.

9:15pm: done! Everyone said it looked fine. Hope so. I recorded it at home and will look later. That's nerve-wracking!

9:45pm: tonight, USAA volunteers man the phones. Shift changes at 10:00, and new folks are trickling in.

9:55pm: winding down. Last night's guest tweeter made it to 11:00. Not this tired bear.

10:00pm: finally got to meet the awesome Steve Alwais, the voice of Blazing Gavels!

10:05pm: signing off! They want me to send a "guest" entry for their blog. Will do so tomorrow!

And to finish the night, a much-appreciated escort out to my car by a nice deputy sheriff.

Many, many thanks to KLRN, Ellen, and Katrina for a fabulous evening!

It's Almost Time for Blazing Gavels!

2010-06-09T10:14:00.009-05:00

It's almost here! The 44th annual Blazing Gavels Auction (sponsored by KLRN) is June 10-19.

This year's auction features a spiffy new set. Students at the International Academy of Design and Technology designed the colorful murals (pictured), which were painted by students from the Blue Star Mosaic program. They give the set a marvelous sense of color and movement. KLRN's engineers worked hard to design a new set in about half the space. (KLRN now rents part of its studio to another production company.) But there's still plenty of room for volunteers to move around...and for three rows of phones!

The auction features hundreds (if not thousands) of items...everything from gift certificates to food to wine to travel to......you name it. The most valuable prize this year is a Harley Davidson motorcycle, valued at $15,000. You can bid on the more valuable items on their website.

I highly recommend calling the station (210-270-9000) to get a speed bid number. This makes it easy for you to bid on multiple items (and multiple times, as you compete with other bidders).

This year's auction also features social media. They have a Facebook page and a Twitter account (www.twitter.com/KLRNauction); the Twitter account will have "guest" Tweeters each night. I'm honored to say I'll be the "guest Tweeter" on Friday, June 11. They'll also feature social media-only items each night, with the biggest prize being an iPad (donated by Rackspace). You'll only be able to bid on these items via Twitter or Facebook.

They're still looking for volunteers for a few shifts, particularly the late-night shift (9:30 pm until it's done). Call 270-9000 to volunteer.

The fundraising goal this year is $402,000, which represents about 8% of KLRN's annual budget.

Tune in June 10-19 at 6:00 pm, or visit their website. Bid high, and bid often!

Cafe Phoenix in Port Aransas...You Gotta Go!

2010-06-07T15:20:00.007-05:00

During our recent coast trip, I flipped through the dining pages of Texas Monthly to find a good candidate for Saturday dinner. They recommended a new fine dining place....in Port Aranasas of all places. Really. So we had to give it a try.

Cafe Phoenix (229 Beach St) truly impresses. It's not much to look at from the outside; the inside is quite modest as well. The dining room seats only 28 or so, so dinner reservations are highly recommended. Chef Tiana Worsham opened two years ago with lunch service, and added dinner about a year ago. Her menu changes several times a week, based on what's fresh and in season. She also includes a few off-menu specials, such as the soft shell crab appetizer (pictured)....some of the best soft shell I have ever put in my mouth.

Our salads arrived fresh and crispy. Both dressings are house-made; we may have to try and come up with our own recipe for creamy celery seed. Just a hint of celery flavor. Delicious.

My husband chose a pan roasted Chilean sea bass over warm jumbo lump crab and asparagus salad with a wasabi citrus reduction, served with mashed potatoes. The fish was tender and flaky, and the wasabi citrus complemented it well. I chose a red snapper topped with avocado, gremolata bread crumbs, and a lemon beurre blanc. It melted in the mouth. At another table, we saw the grouper entree; the parchment paper made for a beautiful presentation. The menu also featured a filet and New Zealand rack of lamb, for you non-seafood eaters (but you don't know what you're missing!).

We completed our meal by sharing a keffir lime creme brulee....and we got the last one!

Her lunch menu features salads, sandwiches, and a couple of entrees. There are a couple of options for vegetarians.

The restaurant encourages patrons to BYOB, as they don't have a liquor license. They're closed on Sundays and Mondays.

There are at least five other restaurants on that corner, and all but one share parking lots. If you try to park in the bar lot next door, though, be prepared to get shooed off by the grumpy owner, who jealously guards his turf.

We will definitely be return patrons on our next island visit!

Volunteering at the Central Market Cooking School!

2010-04-29T16:20:00.009-05:00

Regular readers and friends know that Bruce and I take classes at the Central Market Cooking School at least a couple of times a month. After several years of sitting and learning, we finally took the plunge and signed up to volunteer.

I must admit...I was a bit skeptical, although excited. Neither Bruce nor I have any waitstaff experience whatsoever, and I was mortified about the possibility of dropping ribs into an attendees lap or giving someone an unexpected shower with the water pitcher. Gratefully, neither occurred.

Volunteers help with class set-up, serve water and individual plates during the class, wash dishes, then clean up afterwards (all with the help of the paid staff, of course). It's a lot of work...we were there five hours, and my hips griped at me mercilessly the next day (despite having worn my comfy, brand-new Crocs). But we really enjoyed it. Even though we were busy, we still picked up some tips from the instructors and sampled some of the dishes after class. Volunteers receive more "punches" on their chefs club cards than regular attendees, so we'll get some class discounts to boot. And I covet their commercial dishwasher; everything all clean and sanitized in less than a minute!

We're hoping that next time, they'll let us help prep and plate the food. It'll also run more smoothly when we don't have to open every single drawer to figure out where the (*#&%(*#& tongs go.

Before you can volunteer, you must sign up for an orientation, which are provided every few months. Just ask at the Cooking School desk for an application, and they'll call you when the next class is scheduled.

Sogo Market Cafe in Stone Oak

2010-04-02T12:23:00.006-05:00

At the recommendation of friends and tweeps, I visited Sogo Market Cafe (Stone Oak Pkwy and Hardy Oak) for lunch today. What a terrific neighborhood restaurant. It won the 2009 San Antonio Express-News Critic's Choice award for best North Central neighborhood restaurant.

The menu includes soups, salads, sandwiches, pizza and a couple of heartier entrees (today's features were roast pork and a half chicken). Their standard menu features about ten sandwiches and eight salads, as well as their "daily blackboard" of changing specials. They also serve a variety of yummy-looking cupcakes, cakes and cookies. (These same folks operate Saweet Cupcakes, whose bright pink van can be found most Saturdays at the Pearl Farmers Market.)

I'm rather a conossieur of BLTs, so I tried their "PELT" which featured prosciutto and a fried egg. I've got to say it was one of the best BLTs I've had. The proscuitto was nice and salty, offset well by the egg. The cup of French lentil soup was warm and delicious, flavored with bits of ham.

I found the relative lack of vegetarian entrees rather surprising, although with a chef-driven resturant such as this, I'm sure they would be happy to make something to order. There were only two vegetarian salads on the menu, for example. (And since my favorite vegetarian loathes beets, she would have only one choice.) You can, however, make your own sandwich or salad from their variety of fresh ingredients.

They've recently opened on Sundays from 10:00am-8:00pm (brunch served from 10:00am-3:00pm), and kids eat free on Saturdays. Stop by and give it a try!

The Beautifully Restored Mission Concepcion

2010-03-26T15:25:00.007-05:00

Quick...name the nearest national park to San Antonio. Carlsbad Caverns, you say? Wrong. What about Big Bend? Nope. It's the often-overlooked San Antonio Missions National Historical Park along the San Antonio River south of downtown.

Several years ago, the Archdiocese of San Antonio launched the Las Misiones campaign to raise funds for the restoration of the missions. (Even though they're a national park, some also function as working churches.) Their first project: to restore the deteriorating interior of Mission Concepcion.

They removed the paneling installed in 1859 and discovered the original frescoes underneath. After noting the original colors and artwork, they set about restoring those original frescoes. The volunteer docent told me the walls now look as they did on Dedication Day in 1755.

The work is beautiful and understated. There are a couple of spots along the top of the wall where the restorers left uncovered the original, faded frescoes, so you can get an idea of what they looked like.

The capital campaign kicks off just as the US Army Corps of Engineers begins work on the restoration of the San Antonio River's "Mission Reach" section, along which Concepcion is situated.

Besides the interior, the mission grounds are lovely and well worth a visit.

Note: the most direct route to the mission (from Southtown on St. Mary's, then on Mission Road) includes a detour (resulting from the Mission Reach work). Your most direct route is from Steves Ave.

Visit "Africa Live TWO" at the San Antonio Zoo!

2010-03-26T15:10:00.008-05:00

I am a huge fan of our fabulous San Antonio Zoo, so when I heard that Phase II of "Africa Live!" had opened, I wanted to rush right out. But after hearing about 18,000+ crowds during spring break, I decided it could wait a week.

The key feature of Phase I is the enormous hippopotamus tank, a vast improvement over their old habitat (in which you mostly just saw their snouts). The tank has an underwater viewing area so you can view them in their natural habitat. (The vast plumbing system, set out back of the building, always fascinates me. Their original river habitats naturally flush and refresh their surroundings. Minus that flowing water, a rather robust plumbing system is obviously required to, um, keep things tidy and fresh.) The new section is out the back door of the Phase I building.

Walking outdoors into an enormous aviary, you're immediately surrounded by African birds, some flying around, some on the ground. Pictured is a blue-bellied roller. (My camera has a nice zoom, but I really was that close.) Other birds include starlings, ibis, egrets, and guineafowl. Colobus monkeys frolic in a glassed enclosure on the side. And the peculiar okapi (an odd mix of zebra, giraffe, and elk) has a nice open enclosure as well.

As you walk through the exhibit past the African wild dog enclosure, you come out at the existing elephant display. A new restaurant, Baraza Cafe, features grilled items and a nice overlook into the Phase II area.

You can view all of the exhibit from above as well. Continue on around, turning right across from the red river hog's home. There's a nice, small overlook area that provides a great view of the entire exhibit.

Zoo hours are 9:00 am - 5:00 pm year-round. Warning: parking can and does fill up on pretty weekends. I was there on a Friday, and the two closest lots filled and closed by noon.

Celebrate Kurosawa's 100th Birthday with "Rashomon"

2010-03-21T15:42:00.011-05:00

The 100th birthday of legendary Japanese film director Akira Kurosawa is this coming Tuesday. To celebrate, TPR's Nathan Cone (master programmer of TPR's "Cinema Tuesdays" series; more on that later) has scheduled a special screening of one of the best of Kurosawa's films, "Rashomon" (Tuesday, 3/24 at the Bijou at Crossroads at 7:30pm).

Kurosawa directed thirty films in his fifty-year career. Probably his most recognizable film (to American audiences anyway) is "The Seven Samurai" which was subsequently re-made as the American western "The Magnificent Seven." His favored leading actor (and the lead in this film as well) was Toshiro Mifune, whom you will recognize as Toranaga from the mini-series "Shogun" or Adm. Yamamoto from "Midway."

Kurosawa's work influenced many modern directors. I love watching his films and discovering scenes from "Star Wars." George Lucas was and is a committed Kurosawa devotee, and I find a "Star Wars" scene in nearly every Kurosawa film I watch (including the speeder bike chase; yes, really).

The plot for "Rashomon" involves a brutal crime and the different recollections of the action from four different (and one very surprising) witness.

Tickets are $10 for TPR members, $12 for non-members. You can purchase online or at the door.

And speaking of Cinema Tuesdays, if you haven't attended yet, you've missed a treat. Running on Tuesday nights during the summer, Nathan puts together an always-interesting package of classic films. This year's features include "Goldfinger" and "Dr. Strangelove." I plan on purchasing season tickets. The fun begins Tuesday, June 1.

Have You Tried Gourmet Burger Grill?

2010-03-20T17:17:00.006-05:00

We had a sample of Gourmet Burger Grill's wares at last year's New World Wine and Food Festival's "Burgers and Beer at the Bin" event. They featured a delicious, juicy lamb burger, but we had never gotten around to visiting the actual place. We fixed that error recently.

We visited the shop near Huebner Oaks (in same strip center as Papouli's and Freebirds); they have another location at the Legacy shopping center (northeast corner of 281 and Loop 1604). Immediately their extensive menu impressed me. Not only did they feature traditional burgers and the aforementioned lamb burgers, kobe beef, ahi tuna, crab cake, and chicken breast make an appearance. Our favorite vegetarian recently declared this her "new favorite spot;" not only were there two vegetarian choices (portobello mushroom and a vegetarian burger), their lengthy a la carte choices allowed her to build her very own specialty burger.

Bruce's kobe beef burger was moist and delicious, and my chile burger (the day's special) was flavorful without being too messy. I appreciated that the lettuce, tomato, and onion appeared on the side. I'm not a huge lettuce fan, but I rarely bother to order without the lettuce. All burgers come on artisanal white bread; whole wheat bread and a lettuce wrap are available on request. The menu also features a selection of wine and beer.

Texas Monthly named their lamb burger #49 on their 2009 list of 50 best burgers in Texas. Well deserved! You ought to check it out!

Dady's Underground Kitchen (DUK) #8!!

2010-02-24T15:03:00.015-06:00

Allow me to cause your mouth to water with last night's menu:

Hors d'oeuvres: Proscuitto di Parma wrapped greens; Meyer lemon and ricotta crostini with olive tapenade; romaine with Spanish piquillo peppers, cherry tomato and chevre; "what's in your fridge?" (more on this later)

First course: jumbo lump crab salad with Minneola tangelo, baby arugula, heirloom tomato, avocado, and blood orange vinaigrette

Second course: "bahn mi" with Meyer lemon and jalapeno-cucumber salad

Third course: pan roasted duck breast with Okinawa purple sweet potato, bosc pear, zucchini and raspberry gastrique

Fourth course: nutella parfait (pictured)

Hungry? Of course you are. This was Chef Jason Dady's (www.twitter.com/chefjasondady) eighth edition of his now-famous "Dady's Underground Kitchen."

We were honored to host the first edition last August, so this time, we visited the home of our friends Mike and Shauna. Each of the five couples brought two bottles of wine and enjoyed the starters in the kitchen while watching Chef Jason work and share his expertise. His excellent server Josh served the wine and the four main courses in the dining room.

For the "what's in your fridge?" starter, Chef Jason stuck his head into Shauna's pantry and fridge, pulled out a few things, and made an appetizer on the spot. (I am very grateful I didn't have to suffer this at my DUK; would have had a heart attack.) He whipped up a delicious apple, dried cherries and green chile chutney atop a cracker.

The crab salad was delicious and light. Opinions were somewhat mixed, but most agreed that the "bahn mi" (a Korean-style sandwich) was the big winner (see dessert caveat below). One guest even suggested he turn it into sliders and put them on the menu at Bin 555.

Before he served the dessert, he asked us our favorites, because "once you taste the dessert, THAT will be your favorite." I am not a big dessert person, so I was skeptical. But he was right. I've never heard so many oohs and aahs over a dish. Our group was only the second time he has served it (the first was a special event the Saturday night prior). Be watching for this fabulous concoction to appear soon on one of his menus (he wasn't sure which one just yet).

Some of Chef Jason's thoughts (these are paraphrases, not exact quotes):

Great cooking is all about the balance of acid and salt.
I enjoy doing these because it breaks down the barriers between chef and diner.
It's all about showing that a "regular" kitchen can produce great food.
The bahn mi was outside my comfort zone; I usually don't cook with Asian flavors.

It's clear that Chef Jason enjoys (and is very talented at) cooking, but he is also extraordinarily gracious in sharing his knowledge and expertise. Everyone there learned something last night. We are pleased and honored to have participated twice and hope to do so again in the future!

Oscar Shorts!

2010-02-20T15:06:00.004-06:00

Every year, Santikos Theaters earns its way into the hearts of San Antonio Oscar fans by showing the Oscar-nominated short films, most of which go unseen by average Oscar viewers. We planned to view both the animated and live-action shorts on Friday night, but an unexpected tow truck deployment delayed our viewing of the animated films until Saturday.

First impression: Dear Bijou, please fix your projector. If you're going to use DVDs to show films (is that an oxymoron?), your projector needs excellent color balance and sharp projection. Yours didn't (and probably won't today). We still enjoyed the show, but it's distracting.

Setting that aside, here are my impressions of the live-action nominees, without giving away important plot points. Overall, it was a rather sobering collection; no hilarious "West Bank Story" from years past. Glad we're going to see the animated ones last.

"Kavi" (India): about a struggling Indian family. Very poignant, mostly because you know what they're showing (in this fictional film) does happen in the real world. The dicey projector made the subtitles difficult to read at times.
"The New Tenants" (Denmark, but in English): One of the two funny shorts (but very darkly funny), it follows a couple who've just rented a new flat, and their gradual discovery of what happened before they moved in. Watch carefully toward the end (the fellow with the wild hair), and you may recognize a versatile, chameleon-like American actor. I didn't catch it until the credits.
"Miracle Fish" (Australia): Something unexpected happens to Joe while he's at school on his birthday. It was a little draggy-poo in the middle. Just like a short story needs to make every word count, a short film needs to make every second count, and this one didn't.
"The Door" (Ireland): We watch a family as a well-known disaster unfolds. The projector problems made this one a lot more blue (and oddly, more eerie) that it probably really was. This is my pick for the Oscar.
"Instead of Abracadabra" (Sweden): Thankfully, the DVD producers put this one last, as it's by far the lightest (but it does still have its moments). We follow a family whose 25-year-old son needs to get a real job.

Nominated shorts are at the Bijou all week. I highly recommend a visit I'll post again tomorrow about the animated shorts. (I can't wait!!! "Wallace and Grommit"!!!!)

A New Liquor Store in Town: Spec's

2010-02-13T18:06:00.015-06:00

(Author's Note: My apologies for the long absence. The last two months have been pretty personally challenging; hopefully, all that is behind me. I plan to post at least once a week....there's a LOT going on in and around San Antonio!!......LB)

Attending a recent Tweetbabes event at Bin555 last week, @bkearney asked me if I'd yet been to the new Spec's Liquor. Why no, no I haven't, I replied. A good field trip for a Saturday. (On IH-35, just outside of 1604, across from The Forum shopping center. Coming from town, exit Forum Pkwy and turn around. We wasted half a tank of gas trying to get there on various feeder streets; can't be done.)

Having grown up in Houston, I am familiar with Spec's and its bespectacled rabbit icon. I had no idea they'd opened a store here. They have over 50 stores in Houston, Austin, Beaumont (and now here); the same family has owned and operated it for over 45 years.

The store features a huge selection of liquor, wine, beer, cigars, and gourmet foods. We found cachaca (a Brazilian rum-like liquor we discovered last year in New York), a huge selection of whiskey and bourbon, and even our "corn squeezins" (an awful bottled Georgia moonshine we inflict on our friends). Post-visit, we realized we'd forgotten to look for absinthe, but I'm sure they have it.

Prices are comparable to other area stores, with a 5% discount offered for cash payments.

I highly recommend a visit!

The Wonderful new "Taste" Section in the Express-News

2009-11-29T10:31:00.009-06:00

I am a child of my generation....I really enjoy the newspaper. I spend all day in front of a computer. Other than breaking news, I don't want to sit more hours in front of a screen, reading in-depth analysis or local stories. I've been saddened over the years to watch our newspaper get smaller and smaller.

I was ecstatic, therefore, when editor Robert Rivard (www.twitter.com/editorrivard) announced several weeks ago the expansion of the Sunday "Taste" section. A few years back, the Express-News moved "Taste" from Sunday to Wednesday and shrunk it considerably, much to my disappointment. So I couldn't wait to see the new version last week...the first time in years, to my knowledge, that the paper has actually expanded.

The section is a hit! Editor Karen Haram (www.twitter.com/mySA_Food) strikes just the right balance between recipes, features on local foodies, beer/wine/healthy eating columns, chef profiles, and of course, restaurant reviews. I often tell Bruce I won't visit a restaurant until the Express-News has reviewed it. (Unless it's one of Chef Jason Dady's, of course.) I am particularly enjoying Pat Mozersky's column on "Chef's Secrets."

Today's section includes:

Local meat markets
Recipes for hearty winter soups
Healthy remakes for holiday foods
Reviews of Francesca's at Sunset and Global Inspiration
An interview with Patricia Reisz of Patty Lou's Restaurant

If you don't subscribe, it's worth picking up a Sunday paper just for this fabulous section.

Happy eating!

Chef Jason Dady's New Venture: Restaurant Insignia

2009-10-18T10:41:00.015-05:00

So my "regularly scheduled" blog post for the weekend was pre-empted by a totally unexpected email on Friday afternoon.

I've been anxiously awaiting the grand opening announcement for Restaurant Insignia (Chef Jason's new downtown place; www.twitter.com/chefjasondady) and even brazenly asked for an invite a few weeks ago on Twitter. Imagine my surprise, then, when I received one!

Chef Jason invited all four Dady's Underground Kitchen hosts (see earlier post), as well as several others, to a "soft opening" on Friday evening. After meeting friends for drinks at Tre Trattoria, Bruce met me downtown (his evening plans having been hastily rearranged.)

The restaurant is located adjacent to the Fairmount Hotel, at S. Alamo and E. Nueva. Turn south on S. Alamo from Commerce and use the Fairmount's valet parking (Restaurant Insignia will validate one hour of parking for every $25 spent). According to Chef Jason, the cuisine is "Modern American with Texas Roots." The decor was warm and inviting, with a bright central bar area. We joined about 50 other invited diners, including @cmfoodie's Mary Martini and @SavorSA Bonnie Walker.

We were pleased to discover that our favorite waiter from @Bin555, Derek, had received a promotion to General Manager of Restaurant Insignia. Our server Ashley handed us a menu and informed us that the Chef would be making the selections. After watching the activity for several minutes, Bruce correctly observed that this evening was a "stress test." Chef Jason was testing his wait staff and kitchen by serving nearly everything on the menu to different tables.

For starters, he has developed a marvelous "chef-inspired" cocktail menu. Bruce enjoyed a licorice drink; I unfortunately failed to record the name, but it was delicious. Our "snack" of garlic fries with a harissa aioli began the meal perfectly.

Next, Chef sent out a tuna tartare "poke" with a pineapple mojo. (Here was the only service hiccup of the evening. For all other courses, he sent out one dish for Bruce and I to share. In this case, we got two, which given the amount of food served during the evening, was one too many.) The flavors and textures were perfectly balanced. A wedge salad followed. Bruce described it as a "BLT without the bread." A light dressing complemented the balsamic bacon very well.

The sous-chef in charge of the wood-fired oven kept busy all evening, and a "bacon and egg" pizza arrived next. The crust was tasty and crunchy, and the toppings of quail egg, red onion, bacon and pancetta all blended. Our entree was cast-iron fried chicken with piloncillo waffles and a maple gravy. It sounds super-sweet, but wasn't. As with all his other creations, the flavors all balanced, and the maple in the gravy was perfectly subtle.

Bruce chose a "tres leches" cheesecake for dessert (marvelously light), and I chose a classic Chef Jason nutella mousse cake.

Throughout the evening, Derek and Chef Jason wandered around the restaurant, making sure everyone was enjoying their experience and their meal. I saw a lot of happy diners. Several (myself included) snapped photos throughout the evening.

Restaurant Insignia opens Monday (October 19) for dinner at 5:00 pm. Regular hours will be Sunday - Thursday, 11:00 am - 10:00 pm, and Friday-Saturday, 11:00 am - 11:00 pm.

Good luck to Chef Jason as he begins his new adventure!

Galveston: Day 2

2009-10-11T19:53:00.012-05:00

A much slower pace today than yesterday. After a tasty morning breakfast at Miller's Seaside Grill, we headed out to Moody Gardens. I have always wanted to visit and have never been.

Much to our disappointment, the Rainforest Pyramid is closed for renovations until next April. We purchased tickets for a "Dolphins and Whales" IMAX and the aquarium. Unfortunately, neither one of them measured up.

The film featured beautiful cinematography and soothing music, but just wasn't very interesting. And the aquarium was much smaller than either one of us expected. I guess after having experienced the Baltimore National Aquarium and the one in New Orleans, it's tough for anything else to meet the standard.

Next we headed out to Bolivar Peninsula. I spent many summers there, and I wanted to see how it was faring after the storm. We found more houses that we expected, but poor Gilchrist had just about been wiped out. Lots of blank slabs and stilts holding up nothing. We discovered a bit of rebuilding, but also several families living in trailers on their slabs. A little sad. But I do always enjoy the ferry ride. Took some cool photos, which will be posted to my Facebook page soon.

Next destination: The Strand, Galveston's historic shopping district. I had heard that 80% of businesses had returned, and on previous passes through the area, things seemed pretty much back to normal. But I must say we were disappointed in the shops we found. Mostly touristy t-shirts and sunglasses, and more empty storefronts than we expected.

We did find a lovely wine bar...Bacchus. Bruce had a white wine flight, I a red wine flight, and we discovered a marvelous new sauvignon blanc. Go look for Warwick from South Africa. Delicious!

Dropped back by the hotel to change and check out restaurants. After getting in late Friday night and a sub-par meal last night, we were really hoping to find something delicious. And we did!

Olympia Grill on Pier 21 serves terrific Greek food and wines. We started out with an appetizer dip combination. They brought out an enormous platter of tzatziki, hummus, feta, Kalamata olives, skordayia, and melitzano salata....a delicious eggplant dish. (Yes, eggplant. Those who know and love me are presently shocked into insensibility.) WAY more than we could eat....now sitting in take-out containers in our hotel room. A lovely light lentil soup followed. Bruce had a perfectly grilled red snapper. Tender and flaky and not in the least fishy. I had souvlaki with tzatziki; again, perfectly cooked. Our excellent server Nicole talked us into a baklava to take home. YUM!

We head home tomorrow after a fun trip.

Galveston: Day 1

2009-10-10T20:59:00.012-05:00

We began our day with some made-to-order omelettes and super-fresh berries at the Hotel Galvez. SUCH a classy hotel....le grande dame of all Galveston hotels. A National Historic Landmark, it was completed in 1911 after civic leaders decided they needed something to bring back tourists after the devastating 1900 hurricane. The loggia in the lobby channels the 1910s.

Our bay fishing trip started at 1:30, so we didn't have a lot of time in the morning. Decided to drive around and get the lay of the land. For the most part, I'm pleased to report that "GALVESTON IS BACK!!!" We only saw the occasional beat-up building. Most hotels, restaurants, stores, etc., have rebuilt and are open for business, so come on down! I know there are areas of town that have not been so fortunate; we just haven't seen them yet.

In a happy coincidence, Bruce's brother, sister, and her husband picked this weekend to visit their parents in Conroe, and they booked a bay fishing trip for Saturday. We joined Steve, Sandy and Dom for an afternoon of fishing.

We benefitted from the morning bay fishing outing, which had to make two stops before landing on a school of red drum. Our captain beelined for the spot, and the boat ended up taking a whopping 37 drum! If yours is longer than 28" (and most are), you must use the "red drum tag" on your fishing license. Bruce bagged a 30" and one just under 28". They're beautiful fish. I also caught the biggest fish I've ever reeled in.... an 18" gaff-fin catfish, which the deckhand helpfully unhooked for me. (Them gaff-fins HURT. Bruce got pegged with a wee one several years ago and chummed the water for half an hour. Anticoagulants, don't you know.) Sandy and Steve pulled in a couple of good-sized catfish, and Dom got his own red near the end of the trip. We also saw a couple of sharks and an enormous stingray...have no idea how he got it on board.

Paid a nice fellow to clean our fish (we have a lot of red drum to eat!) and headed back to the hotel to clean up a bit. (Dead-squid-bait has a gift of scent that just keeps on giving.) We heard someone recommend Fishtales for dinner, just down the street from our hotel. Enjoyed a couple of lovely beverages, some fresh Gulf oysters, and my crawfish po-boy. Bruce's Mahi disappointed, as did the service.

We're looking forward to Moody Gardens tomorrow (I've never been) and perhaps other indoor activities, given the weather forecast.

Let's Go Camping! Part 2

2009-10-07T15:58:00.007-05:00

Here's part 2 of my car-camping suggestions.

Other essentials:

Rain gear: Even if you don't think it's going to rain, bring it anyway.

Bug spray: Essential. We also like to bring an area fogger and fog around our dining/campfire area in the evening. If you are a bug-o-phobe, either get over it or consider alternative recreation. Expect them to show particular interest in your evening lanterns.

Sunscreen/Hats: I mean, really, you're outside all weekend.

If going in the cooler months, make sure to check evening temperatures and pack accordingly. You may need an extra blanket or two.

First aid kit

Making your site more liveable

Camp chairs: Most sites have a picnic table, but it’s not comfortable for long-term relaxation. We bring a couple of collapsible chairs and set them up around the campfire at night.

Dining canopy: After experiencing a couple of campouts with rain and not-shady sites, we purchased a canopy. That way, you can get out of the sun or keep dry in the rain without having to hole up in your tent.

Bring a small, portable cooler that you can take along on hikes/excursions to keep sodas and lunch cold.

La Toilette: At most sites, you will share a bathroom facility with the other sites nearby. They’re very basic with toilets, a sink, and a couple of showers. You’ll need to bring your own toiletries and towels (they usually provide toilet paper, but we have an emergency stash). I have a plastic caddy I use to transport my necessaries to the facilities for my morning shower. Prime-time at the showers is 8:00-9:00am, so get there early. We find a couple of trees to run a clothesline at the site to dry towels, swimsuits, etc.

Other useful tips:

We have all our gear in a series of about 5-6 bags and plastic bins. We simply make a quick check, throw it all in the truck, and we’re ready to go. We developed this after several frustrating trips where we had to search all over the garage for this and that, then ending up in the back of beyond missing something as basic as chair.

We usually go places after breakfast and return for dinner. After packing the food in the truck, we put lanterns, the Coleman stove, chairs, etc., in the tent and close it up. No, you cannot lock a tent. In 25 years of camping, no one has ever “messed” with our stuff. It’s kind of a “camping code.” Having said that, I wouldn’t leave the family jewels in there, either.

Most sites have a fire ring, and some campsites sell firewood. We usually bring a bundle of our own and some charcoal. During a burn-ban, they’ll usually allow charcoal fires. I am looking forward to the lifting of the burn ban….nothing better in this world than an evening around the campfire.

It’s a cliché, but when you depart, make absolutely certain the campfire is completely out and leave the site cleaner than you found it.

Next on Alamo A La Carte: our Columbus-Day-weekend trip to Galveston!

Let's Go Camping! (Part I)

2009-10-04T16:04:00.012-05:00

My seven-year-old nephew recently experienced his first Cub Scout campout and became instantly hooked. My sister and her family now find themselves in camping-gear-acquisition mode, and I shared some of our tips, developed over 25 years of camping. I thought, "Hmmm, this might be a fun blog post." It's lengthy, so it'll be 2-3 parts.

I'm sure many of you already enjoy camping. But if you don't/haven't, I highly recommend it. Spending nearly 100% of a weekend outside is highly rejuvenating. You don't need a lot of gear, and in fact, can borrow from friends if you just want to give it a try for a time or two. Texas has many, many parks suitable for tent camping, in all areas of the state.

For starters, we always make campsite reservations at parks with tent-only campgrounds, with water (but no electricity) at the site and nearby flushies/showers. (And I highly recommend reservations; nothing stinks more than getting all geared up and finding out there are no sites available.) You *can* tent camp at an RV site (has electrical hookups), but we don’t like these, as many RVers bring televisions and whatnot, which doesn’t really seem like “camping” to us. And you want water at your site….very useful for cooking, cleaning, and dousing your evening campfire. Otherwise you’ll have to pack in water or lug it from a tap nearby.

1) The Basics

**A tent: You will need some kind of shelter. We like a tent big enough to stand up and move around in. I recommend one with a “fly” (a piece that goes over the top of the tent) as it promotes good air circulation while keeping rain out.

**Something to sleep in/on: You don’t necessarily need sleeping bags, but on cooler evenings, sleeping all snuggled up inside something has definite merits. I use a camp cot, and Bruce brings an Aero bed. (Our only electrical item, inflated using a car battery adapter. He can’t sleep on the ground without ruining his back for days.)

**Food and a means to cook it: Yes, you can do cold cereal and sandwiches, but that doesn’t make for a very interesting campout in our book. We carefully plan all our meals and buy food ahead of time, just in case the surrounding area doesn't include a grocery. We like a hot breakfast (cooked on the Coleman stove), sandwiches/fruit for lunch (we’re usually out somewhere enjoying the scenery), and a campfire-cooked dinner.

You can bring regular dishes and cooking utensils from your kitchen and use paper plates/forks. We have a plastic bin with basic cooking supplies (pots, a griddle, can opener, knives, cutting board, etc., plus a set of camp dishware). We developed this strategy after one too many campouts where the can opener or cutting board didn’t make it out of the kitchen into the truck.

IMPORTANT note about food: we have a plastic bin for non-perishables and a cooler for perishables (refilled daily with ice). DO NOT store food, even in coolers/plastic bins, in your tent; don’t even take food in there. This is *particularly* important if you camp in bear habitat; but you don’t want raccoons in your weekend abode, either. We keep food in the cab of our truck at all times, except when we’re actually cooking. Raccoons are devious little devils and can get into most anything. A corollary: keep trash carefully confined in a trash bag, and take it to the dumpster *immediately* after the meal. Campground raccoons have learned where to look for treasure, and you don’t want that to be in your site.

**Lanterns/lighting: With no electricity, you’ll need a lantern or two (either battery or kerosene operated) for light in the evenings. Most tent sites have poles with hooks specifically designed for lanterns. We have a battery-operated model for inside the tent. (NO kerosene-fueled anything in the tent.) You’ll also need flashlights for evening trips to the facilities and for exploration.

Next: optional items to make your site more pleasant

Attention All Foodies! Book/Movie Recommendation

2009-10-01T17:41:00.008-05:00

If you missed "Julie and Julia" in theatres recently, you missed a jewel. An absolute must-see for all foodies, this charming film (written and directed by Nora Ephron) deftly weaves together two completely separate narratives.

The first is "My Life in France," Julia Child's enjoyable memoir about how she came to fall in love with la belle France, her years in Europe, and the struggles she faced in first learning to cook, then publishing her most famous cookbook, "Mastering the Art of French Cooking." Surprisingly, she didn't write the memoir until the last years of her life, and in fact, the book wasn't finished and published until after her death.

The second is "Julie and Julia" by Julie Powell. Julie, in a dead-end job, decided to cook every recipe in "Mastering the Art" in one year and blog about her experiences. The blog turned out to be hugely popular, and this memoir resulted.

I'm not sure whose idea it was to combine the two books, but whoever it was is a genius. Director Ephron brilliantly shifts between the two stories, without clunky tools like subtitling "Paris 1948" (intelligent film-goers can see the styles of cars and the Eiffel Tower and figure that out, thank you). There are occasional poignant scenes and several hilarious ones (two of my favorites, without spoiling anything, involve Julia and onions and Julie and lobsters). Meryl Streep nails her performance, as always. It must be tough to portray a real character that so many filmgoers have living memory of, but she pulls it off. And I'm really beginning to like Amy Adams.

After the movie, we purchased "Mastering the Art" (had to order it online and wait six weeks for volume 2; the bookstores were completely unprepared), one of the most unique cookbooks we've ever seen. Not just recipes, but instructions on how to whisk an egg, turn an omelette, dissect a chicken, etc. A true learning experience. We won't do a recipe a day, but so far, we've tried classic French onion soup (a success) and a classic hollandaise. Not so much. It broke. People always ask, "What does a broken sauce look like?" and the pros always reply, "You'll know when you see it." Uh, yeah. One minute, it's a lovely sauce. The next second, it doesn't resemble anything remotely edible. Yuck.

The movie isn't out yet on DVD, but be watching for it soon. And the bookstores are now full of all things "Julie and Julia," so you shouldn't have any trouble at all finding the books. As Julia would say, "Bon appetit!"

Upcoming blog posts:

Columbus Day weekend in post-Ike Galveston
Enjoying once again the Texas Renaissance Festival

Our Most Recent Class at the CM Cooking School: Beef and Brews

2009-09-23T19:28:00.010-05:00

I've blogged about the Central Market Cooking School before, but it's so good it's worth another post.

Our most recent class was led by one of our favorite instructors, Chef John Tamez. We really enjoy his expertise and teaching style.....and his favorite ingredient is bacon. Definitely a winner in my book!

Our menu last Friday evening included:

Beef Stew Topped with Black Pepper Biscuit Crust (beer pairing: The Kaiser from Avery Brewing in Boulder, CO)
Braised Veal with Olives and Herbed Rigatoni (beer: Sisyphus, a barleywine from Real Ale Brewing in Blanco)
Seared Rib-Eye Steaks with Wilted Greens and Balsamic Vinegar (beer: St. Bernardus Abt 12 from Watou in Belgium)
Braised Short Ribs (beer: Dogfish Head from Dogfish Brewery)

Oh, and Chocolate Stout ice cream for dessert. (Which should sound a little familiar to you if you've been paying attention to the Hatch thread.)

Everything was delicious, but we knew this would be a heavy meal going in. I brought home two doggie bags. (Two observations about classes featuring beer: 1) Bruce and I are totally mystified as to why non-beer-drinkers take this class; there are always more than a few who pour out their beer samples. 2) The percentage of males in beer classes is significantly higher than in others. :-) )

For most CM classes, you sit classroom-style and watch as the chef prepares the dish, explains all the steps, and provides cooking tips. (Usually all of the CM Cooking School chefs are there to assist, having prepared the meal for the entire class earlier in the day.) There are also hands-on classes, where you get to participate in making the dish; "learn at lunch" seminars, shorter classes during the lunch hour; and frequent classes from guest chefs.

Their new online reservation system makes it easy to see which classes are open and which have a waiting list. (Darn it....my "hands-on tamales" class is sold out.) Many hands-on classes (such as pasta making and tamales) sell out fast, as do classes by popular chefs like Chef Jason Dady (www.twitter.com/chefjasondady). So keep tabs on when they release the calendar and sign up early for these.

One caveat to the online reservation system....Bruce signed us up for four classes when the fall calendar opened, thinking we'd be charged for each one, one at a time. Nope....one big monster charge on the credit card. Just be prepared.

We are ardent foodies, but we learn something every single time we attend. Beginners will learn even more. Sign up today!

Singing With the Symphony: A Fabulous Experience

2009-09-20T12:15:00.006-05:00

Apologies for the lack of posts this week. Besides a just-plain-busy workweek, my evenings filled up with four music rehearsals, a Central Market cooking class, and one spectacularly fun performance…. “Carmina Burana” for the San Antonio Symphony’s 70th anniversary gala.

I do not normally sing with the choir. I joined last August so I could participate in a trip to New York to sing John Rutter’s “Gloria” in Carnegie Hall. (Another marvelous experience.) I love to sing, but I love handbell ringing and playing flute/piccolo more, and three rehearsals a week is one too many. So I was going to quit after “Gloria.” But then SA Symphony conductor Ken-David Masur asked the University UMC choir (and three others) to sing “Carmina.” That being my very favorite piece of vocal music, I could hardly decline.

We rehearsed Wednesday nights, as usual, after preparing our pieces for the following Sunday’s worship. We didn’t have to prepare the entire suite (about 45 minutes long). The Mastersingers and soloists handled most of the songs, and the “guest” choirs joined in on about ten others (we sang seven). Ours were in Latin (not bad) and something-other-than-modern German (doesn’t exactly roll trippingly off the tongue; “Von deme mere unze an den Rin.” Really.) We all sang the most famous selection, “O Fortuna.” You might not think you know “Carmina,” but you do. “O Fortuna” has been in about a million movies (“Excalibur” as the knights ride through the woods), commercials, and television shows.

The entire ensemble (more than 400 vocalists) rehearsed together only four times (only once with the symphony). Tuesday night’s rehearsal was, um, something less than auspicious. The Mastersingers stood on stage, but the rest of us were scattered throughout the audience seating section of the Majestic. (We stood in two groups on the main floor, just behind the Children’s Chorus; the other two choirs were up in the mezzanine.) In such a case, you cannot listen and sing; if you wait until you hear the others, you are late. It’s critical to watch the conductor’s baton and stay with that beat. It was difficult to stay together, being separated, and our pitches kept going flat. But my professional musician friend reassured me that the first rehearsal in a new space often experiences such problems.

Wednesday night’s rehearsal went better. Thursday night, the symphony accompanied us (rather than a piano). What a difference! Ken-David is a fabulous conductor and was very respectful of the difficulties we faced singing at a distance from the stage. But he was also very exacting and very emotional. His instructions on the feelings behind the words made a huge difference in the performance.

Thursday night’s rehearsal reassured us in other ways, too. At the end of one song, Ken-David cut off twelve measures too early, sending the entire symphony and Mastersingers into fits of confusion. A hurried conversation between the concertmaster and Ken-David finally resulted in the conductor’s astonished “Did I really do that?!?” Hilarious. Almost immediately afterward, the baritone soloist sang his first note, then totally blanked. For us “noodlers,” it was tremendously comforting to know that the pros goof up too.

Saturday night arrived, and we all gathered at the Empire for a quick warm-up. The “guest” choirs (including the San Antonio Choral Society and the Alamo Heights UMC Chancel Choir) then took their seats in the audience and were treated to an amazing performance by violinist Gil Shaham. I didn’t know a person could move his fingers that quickly. Intermission, then showtime!

I felt the performance went very well. Everyone stayed together and really felt the emotion behind the words. I have to tell you….it’s a heady feeling to sing that last note and have the entire audience shout and leap to their feet. It was pretty cool. There were three curtain calls; Ken-David was gracious enough to include the guest choir directors on stage with him and the soloists.

While it was a lot of work, it was also incredibly fun. I hope we have the opportunity to do more of this kind of thing in the future. And if you haven’t purchased your tickets for the new SA Symphony season, go click on the link and do so right now!

Chef Jason Dady Cooks at My House! Really!

2009-09-10T18:14:00.009-05:00

Recently, Chef Jason Dady (www.twitter.com/chefjasondady) tweeted about "Dady's Underground Kitchen," whereby he comes to your house to cook for five couples. I quickly found four other interested couples and booked a date.

I just about drove Bruce bananas with preparations. "I haven't seen this level of cleaning since the Corps," he moaned. I might not have the snazziest kitchen, but I was gonna have the cleanest one, by golly. Let me tell you....it gleamed.

Chef Jason arrived at the house about 4:00 pm on the appointed day, with helper Josh. They quickly unloaded all the supplies. (He brought food and wine glasses, couples brought wine, and he used our plates/silver/pots-and-pans.) The only equipment he brought (other than his knives, of course) was a sous vide rig. (Post a comment if you want to know more about this.)

He didn't fully develop the menu until he visited Central Market that morning to see what was fresh. Our menu:

Hors d'oeuvres: Foie gras terrine mousse with sea salt; "smoked" popcorn; grilled chevre sandwich with cherry tomato jam; Thai crab salad
First course: Fresh seasonal figs with basil goat cheese mousse, saba, honey, and proscuitto de parma
Second course: Butter poached scallop with house-cured guanciale, fresh Texas peas, white polenta, and lemon beurre blanc
Third course: Sous vide pork tenderloin with oca potato, summer asparagus, dijon emulsion and "sauce"
Fourth course: Brioche french toast, brandied peaches, and vanilla bean chantilly

And yes, it tasted just as good as you think it would.

By the time our friends arrived at 6:00 pm (each with two bottles of wine), he had an hors d'oeuvre ready, with Josh bringing out the other three as we gathered and chatted. He encouraged us to come into the kitchen, watch him cook, and ask questions. He is very personable and very willing to share hints, tips, and an occasional secret. In addition to a fabulous meal, we all learned a lot.

The foie gras just melted in your mouth, and the popcorn was simple but delicious. We both very much enjoy his scallops and were not disappointed this time. The whole meal was an incredible journey. Best piece of advice he shared: "Cooking is all about balancing salts and acids, temperature control, and time management."

And Josh did the dishes!

We all hope he continues this, as he has time (opening a new restaurant downtown this fall!). It was a very great pleasure to not only eat a fabulous meal, but to meet and get to know this incredible local chef.

Up Into the Mountains We Go/Final Comments

2009-09-07T20:43:00.009-05:00

Today we planned a day-trip to Cloudcroft, about an hour and a half east of Las Cruces. After going up and over the mountains to the east of Cruces, we were down in the valley and quickly into the White Sands Missle Range.

The range still shuts down once or twice a week for an hour or two for missile tests. Fortunately, we missed that part. We did, however, get stopped at yet another border patrol checkpoint, where they just waved us through.

We had visited White Sands National Monument before, but it was worth a quick stop for facilities, a new pin for my collection, and fabulous photos.

After passing through (unremarkable) Alamogordo, we visited a winery we'd met the day before. Not only did Heart of the Desert have great wines (including a pistachio rose!), their large pistachio grove out back (the oldest and largest in NM) produces a huge crop of nuts. I forgot our notes on which wines we liked, so we were obliged to taste again.....darn. :-) Also found a fabulous new chile shirt.

Next we headed up the road to Cloudcroft. A sign at the beginning of the drive warned that we would gain 4,315 feet in 16 miles. Wow. The above photo is just outside the one tunnel. Look closely and you'll see White Sands in the background.

A nice drive up with many scenic vistas. The village is quite small, and we quickly found the best place in town to eat lunch....Rebecca's at The Lodge.

The Lodge was originally built in the late 1800s and rebuilt after a fire in 1909. The railroad owned the lodge; they had a line up here to transport timber. Rebecca's boasts fabulous views and terrific food. My blue corn chile rellenos with red chile hominy was delicious! Poor Bruce though...the altitude (about 9,000 feet) was really tearing him up.

We wanted to take advantage of the many surrounding hiking trails, but lightning moved in, and neither one of us wanted to be hiking on a mountain in lightning. So we headed back to Las Cruces.

We have thoroughly enjoyed our trip, and I hope you have enjoyed the travelogue. My favorite part is the bounty we're bringing back to share with friends:

Roswell Alien Amber Ale
>12 bottles of wine
Chiles (yes more)
Chile powder
Hatch sweet onions
Pistachios
Cookies

The drive back is long and warrants an entry only the first time through, so I'll see you again soon with a post on a different topic.

Today's New Mexico Bounty

2009-09-06T18:04:00.010-05:00

By happenstance, we discovered a Labor Day weekend wine festival just outside of town. We enjoyed a lazy Sunday morning (no alcohol sales before noon, don't you know) before sallying forth.

Had an unexpectedly difficult time finding somewhere for an early lunch. Those who know and love me understand that I am worse than a four-year-old when my tummy is grumbling and we can't find food. Bruce was ready to go into the fields to harvest anything he could find. Fortunately, we landed at El Comedor for a nice New Mexican repast.

The Southern New Mexico Wine Festival is held every Labor Day weekend at the Southern New Mexico Fairgrounds just outside of town. Surprisingly, no charge for parking and only $13/each for admission. We were surprised to find 13 southern NM vineyards represented. And all very reasonably priced. The most we paid for a bottle was $21.Our favorites:

St. Clair's Mimosa: a Mimosa already in the champagne bottle. Tasty as well as pretty.
DH Lescombes Royal Kir: flavors of black currant. Yum!
Luna Rossa's Nini: a nice medium-bodied red

We first did a "circuit" tasting and made notes of the wines we wanted to come back for. Interspersed were food and craft (needed more) vendors, including a hat maker where I purchased a fabulous new shady hat. Sounds odd, but it's like wearing a parasol on my head....terrific for hot sunny days.

Three discoveries:

New Mexico has a state cookie: Biscochitos. Really. Melt in your mouth yummy.
Who knew New Mexico had so many good wines?
Near-miss rain in SA just steams things up. Near-miss rain here cools things off quite nicely, thank you.

Overall, we found this festival much better organized than the Hatch one, and very laid back and enjoyable. Great salsa music, too. Lots of people, but all polite and just enjoying the wine. This plus Hatch makes for a good southern-NM destination weekend.

Our Visit to Today's Hatch Chile Festival!

2009-09-05T19:44:00.011-05:00

After an excellent breakfast of menudo (me) and eggs benedict (Bruce), we headed up Hwy 185 to Hatch (no boring interstates for us). We were very surprised to see so much agriculture in the desert of southern New Mexico (all driven by the Rio Grande, of course). We saw cotton, chiles, pecans, corn, and a bunch of stuff us city-folk couldn't identify. Field after field.

Came to a screeching halt in Hatch itself. Hatch is a teeny town, population less than 2,000. Their poor little village is completely overwhelmed on Labor Day weekend with cars. The fun part....the entire town joins the festitivies. Seemed like every other house or business on the way in had a chile roaster or gift shop or produce stand (or all three) out front. The festival is out at the airport, about a mile and a half outside town. Traffic jam the whole way.

Parking logistics did not appear to have been worked out in advance, so actual parking took a little time. Once settled, though, our first stop was the row of 8-10 local farmers, each one of which had a big roaster rolling out back. The smell of roasting chiles permeated the air throughout the festival. Not being in need of actual chiles (see previous post on Central Market's festival), we still found a lot to admire.

Ristras (upper right) were everywhere. For the uninitiated, a ristra is a braided collection of fresh or dried chiles. Some use it as decoration, but you can cook with the chiles. You can purchase fresh or dried; if fresh, the chiles will dry over time. We bought a beautiful tri-colored circular one for our kitchen.

We also visited several food and craft vendors and had green chile enchiladas (flat) for lunch. Very good flavors.

Unfortunately, we felt that the festival had grown too fast too quick, and it just didn't seem organized or well-planned. We are used to Fiesta (poor comparison, I know), but even the Becker Lavendar Festival is better organized than this one. Having said that, we are both glad we came. After all, the reigning San Antonio Hatch King and Queen can hardly say they've never been to the real Hatch festival.

Visited a late-1800s frontier fort (Ft Selden) on the way back. Douglas MacArthur spent a few years there as a young boy, when his father was posted there as a captain. There's very little left of it now, mostly snaggle-toothed walls. The ranger told us it will be gone in 40 years. It's not the rain. It's the erosion at the base of the walls from the moisture in the soil; it will completely undermine what's left at some point.

Made a bonus discovery today....the Southern NM Wine Festival is this weekend also! A blog from there tomorrow. FYI....I'm tweeting (with pictures) throughout the day. Follow me at www.twitter.com/laurabray.

Welcome Back to New Mexico!

2009-09-04T20:33:00.008-05:00

We arrived this afternoon in Las Cruces, a nine-hour drive from San Antonio. That's one L-O-N-G drive, but we stopped in a few places, and started off right with breakfast at Bear Moon Bakery in Boerne.

White-knuckle portion of drive was just outside of Fort Stockton, headed into mountains, when we ran into a torrential rainstorm. That's the most rain we've been in for two years. At times, it was difficult to see out the front windshield. Then we had to try and pass a yutz who kept floating into our lane. Fortunately it didn't last long.

Once we got settled into our hotel, we went looking for some authentic New Mexican food. You would think it's not much different from Tex Mex, but you would be wrong. The dishes sound the same (enchiladas, chile relleno), but the flavorings are totally different. Lots of red and green chile sauces. Plus their enchiladas are flat and served "pancake" style (most of the time).

We ate at La Posta de Mesilla (pictured). We knew we'd picked well; as early as 5:00 pm (6:00 for us Central-time people), there was already a waiting list. It's an old stagecoach stop in historic Mesilla, once the largest town in the southwest between San Diego and San Antonio. I nearly had to take the chips and salsa away from Bruce. They were that good. After some fabulous margaritas, I enjoyed two tostadas compuestas, filled with beans and pork in a flavorful red chile sauce. Bruce had a combination plate with a taco, chile relleno (it had quite a kick!), and an enchilada with a beef and green chile sauce.

After such a long drive, we're both pretty beat, so an early evening for us. We head to the Hatch Chile Festival tomorrow! We're taking the scenic route up the river road, rather than the boring interstate.

I'm Back with a Report on the Hatch Chile Cookoff!

2009-09-01T19:55:00.009-05:00

(Author's note: I'm back after a six-week burnout-induced absence. Unless and until I'm able to write full-time {still a dream of mine}, posting three times a week is probably a more reasonable goal than daily.......Laura)

The Brays have defended their Central Market Hatch Chile Ruler title! Bruce's "Nowhere Left to Hide Hatch Fudge Sundae" won the day at Sunday's Hatch Chile Taste-Off in San Antonio. One of the judges was Tanji Patton (pictured). Since I can't post a PDF using my blogging tool, you can find the recipe on Tanji's fabulous foodie site. The dish has five parts: a Hatch ice cream made with Young's Chocolate Stout, Hatch hot fudge, candied Hatch chiles, candied pinon, and a Hatch syrup (a reduction of the syrup that candied the Hatch and pinon).

Other dishes included a green chile stew, potato salad, a two-sided chile soup with ceviche, a flourless chocolate cake, and fried plantains with a raspberry coulis. The soup was easily the prettiest dish out there, and the competition between that dish and Bruce's was apparently very close. As defending champion, I got to crown (and kiss!) the winner. (OK, I wouldn't have kissed the soup guy.)

We had an amazing 13 friends and family in the tasting area, cheering us on. The fabulous crown was made by CM's floral department. Those are fresh chiles on there!

In addition to bragging rights, he won a $100 CM gift card, a nice gift basket, and a year's supply of roasted chiles. Our freezer is full to bursting.

Bruce was a finalist in the inaugural 2008 contest with a creme brulee, and I won last year with a key lime pie (sadly, only one entry per household). We've established a dynasty here! On to 2010!

The Vex’s Eleventh Season Opens This Fall

2009-07-17T15:34:00.009-05:00

The Sheldon Vexler Theatre at the Jewish Community Center opens its eleventh season this fall. As mentioned in a previous post (see May 7), the Vex is our favorite community theatre, consistently producing top-notch shows with excellent performances and technical details.
Their 2009-2010 season includes:

Run for Your Wife: A hysterical British farce involving the chaos that surrounds the life of a man trying to balance having more than one, well, wife.
Orphans: An emotionally-charged drama about a domineering older brother, a troubled younger one, and a mysterious stranger who disrupts their lives.
Jake’s Women: Neil Simon’s play about writer Jake, his struggling marriage, and the real and imaginary women he talks with to resolve his issues.
Rent: A 1996 Tony winner for Best Musical, this New York-based drama explores themes of urban living, homelessness, AIDS, and how friendships develop through adversity.

The SA Express-News ran an excellent article about their new season a few days ago….check it out.

Season tickets, called “VexFlex” passes, are reasonably priced ($54 for seniors, military and members; $62 for non-members) and, as their name implies, allows you some flexibility. Each pass includes four shows. You can use one-per-show, or take three friends to one show….completely up to you. Season tickets are now on sale; call the box office at 210-302-6835. Individual tickets are $18, $16 for senior/military/JCC members, and $12 for students.

Great Burgers! Five Guys Burgers and Fries

2009-07-11T15:45:00.007-05:00

On our ongoing quest to hit all the "Critic's Choice" restaurants from the SA Express-News Reader's Choice awards, today we paid a (post-Tour de France) visit to Five Guys Burgers and Fries (in the new Quarry Village, just behind Quarry Market). Our first indication that we'd made the right choice....it was packed at 1:30pm. Bruce pounced on a table while I parked the car.

You'll need to be in the mood for burgers or hot dogs (veggie burgers and grilled cheese also available), as the menu limits itself to those items. But wow, they do those items well.

Bruce ordered a bacon cheeseburger, and I had the "little" bacon cheeseburger. Turns out the only difference is the number of patties....two patties is "regular," one is "little." One was plenty for both of us. All toppings are free and include the standard mustard/mayo/ketchup, along with relish, grilled onions or mushrooms, jalapeno peppers, barbeque sauce, and more. Oddly enough, the relish really made my burger....just the right hint of sweet to offset the burger.

They cook all burgers well-done, but they're not in the least dry. We ordered a large fries, which were perfectly cooked (soft inside, not greasy in the slightest), but a small order would have sufficed.

Note to those with peanut allergies....this is not the place for you. They serve peanuts-in-the-shell in open containers, and they cook their fries in peanut oil.

My only criticism....they needed more staff bussing tables. Everyone was pretty good about throwing out their own trash, but almost all of us were wiping down our own tables with napkins. And the floor required a broom and dustpan.

Other locations include the Galleria (Houston), Southlake Town Square, and in Austin on Guadelupe St. Visit their website for a menu, directions to locations, and more details.

UPDATE! Holiday-Themed Theatre: Go See "1776" This Weekend

2009-07-02T09:45:00.006-05:00

The first Continental Congress as a musical? Yes! Believe it or not, "1776" is a surprisingly intelligent and stirring portrayal of the historic events that July, starring my friend Kyle Andrews as John Adams (pictured). It runs for the next three weekends at the Cailloux Theatre in Kerrville. Showtime on Thursday, Friday, and Saturday is 7:30 pm, and Sunday shows start at 2:00 pm. The show on Saturday, July 4 starts at 5:00 pm. Tickets are $15 for adults, $5 for children 14 and under. Be aware that there is some “coarse” language, slavery is addressed, and it's not an action-packed romp filled with dance numbers and special effects--so it may not be the ideal show for young ones. And it's a long show....about 2 1/2 hours.

We thoroughly enjoyed the show. In addition to a great venue, strong performances were turned in by Jeff Cunningham (Benjamin Franklin), Max Smith (Thomas Jefferson), Jeffrey Brown (Edward Rutledge), and Kyle.

Come celebrate our nation's birth with a show in Kerrville!

(Many thanks to Karen Andrews for a good deal of this post.)

Lovely Chamber Music at the Cactus Pear Music Festival

2009-06-29T08:13:00.001-05:00

In its thirteenth season, the Cactus Pear Music Festival features four different programs from July 9-19. The chamber music festival was founded by Stephanie Sant'Ambrogio, former concertmaster of the San Antonio Symphony; she wanted to fill the classical music void left when the Symphony went on its summer hiatus.

This year's schedule features 16 artists (including Sant'Ambrogio) and works by Haydn, Mendelssohn, Bach, and Ravel. This year's concerts:

Thursday, July 9, Travis Park United Methodist Church, 7:30pm

Friday, July 10, New Braunfels Presbyterian Church, 7:00pm

Saturday, July 11, Travis Park United Methodist Church, 7:30pm

Sunday, July 12, First Presbyterian Church (New Braunfels), 2:30pm

Wednesday, July 15, First United Methodist Church (Boerne), 7:00pm

Thursday, July 16, Travis Park United Methodist Church, 7:30pm

Saturday, July 18, Travis Park United Methodist Church, 7:30pm

Sunday, July 19, First United Methodist Church (Boerne), 2:00pm

Tickets are $20 for adults, $10 for students, and $70 for season tickets.

CPMF also sponsors a Young Artists Program, where young musicians spend two weeks learning from professionals.

You can order CDs from past seasons on their website.

San Antonio Missions National Historical Park

2009-06-26T17:27:00.004-05:00

Many San Antonians don’t realize it, but there’s a national historical park in our midst. The San Antonio Missions National Historical Park features four colonial Spanish missions and related exhibits, such as an acequia (an irrigation system).

The park features four major missions, in varying stages of restoration. (Mission San Antonio de Valero, better known as the Alamo, was also a Spanish colonial mission. Since it’s owned by the State of Texas and operated by the Daughters of the Republic of Texas, however, it’s not part of this park.) All were built in the early 1700s.

Mission San Jose is the largest and best-preserved. The only mission to still hold public worship services, it was built in 1720 and feature the famous “Rosa’s Window.” On my visit to Mission San Juan (pictured), I was surprised to find signs indicating the presence of a community of Franciscan monks. The church and convento are the only major structures still standing. Other stops include Mission Concepcion and Mission Espada.

3” tan obelisks mark the driving trail. They’re clear in some places; not so much in others. Make sure you have a good map (available at the visitor’s center at San Jose and at all of the mission stops).

Admission to the park is free.

A Weekend for Beer Lovers at Central Market

2009-06-25T09:23:00.004-05:00

H-E-B's Central Market holds many weekend festivals (our favorite, of course, being the Hatch Chile Festival the last two weekends in August). They're having another fun one this weekend (June 26-29)....The Brewer's Tour.

All stores are hosting a rotating schedule of brew masters from around the country to share recipes, beer pairings, and "just plain ol' beer." They have an extensive selection of over 400 different beers.

This weekend in San Antonio, for example, the brewmasters from Alamo will visit Friday from 4:00-7:00pm; on Saturday, they welcome Alamo from 11:00am-2:00pm and Spaten from 2:00-5:00pm; and on Sunday, Alamo (noon-3:00pm) and Spaten (2:00-5:00pm) again. See the blog link for schedules for other stores.

Browse the Exhibits at the San Antonio Museum of Art

2009-06-23T07:49:00.002-05:00

Housed in the historic Lone Star Brewery (built 1884), the collections of the San Antonio Museum of Art represent a wide variety of cultures. From Greek/Roman to Latin American to Asian, the collections span the globe.

The building features two distinctive towers, now connected by a glass walkway. When the museum was renovated, the builders put the original steel walkway into storage, rather than just throwing it away. It now serves as a pedestrian bridge over the new Museum Reach section of the Riverwalk (see previous post).

My personal favorites: the Dale Chihuly glass sculpture “Persian Ceiling” (located in between the main lobby and special exhibits wing) and the Medicine Buddha Sand Mandala (pictured). Monks usually ritually destroy these stunning creations shortly after completion, to represent impermanence. When a group of Buddhist monks prepared this piece in 2001, the museum obtained special permission from the 14th Dalai Lama to preserve it. It’s one of only four mandalas in the United States. (Funny personal story: this blogger’s son, when younger, looked puzzled when viewing the mandala. What’s the problem, I asked? How did they transport that thing, intact, from Tibet to here on an airplane?! he asks. LOL. Uh, no dear, created here.)

The museum is open Tuesday through Sundays, and admission is $8 for adults, $7 for seniors, and $3 for children (4 to 11). Tuesday evenings from 4:00-9:00 pm, admission is free.

On a Quest: Update on SA Express-News "Reader's Choice" Restaurants

2009-06-21T15:29:00.012-05:00

Sorry, fans, about the lack of posts this week. Crazy busy. Hoping to work a bit ahead so I can post several times next week. (Oh, and Happy Father's Day, and Happy Birthday to this blogger's sister!)

As previously posted, Bruce (who still owes me an entry on Freetail Brewing Company) and I are on a quest to hit as many of the SA Express-News "Reader's Choice" restaurants as we can. I have an update on two more:

Pasha (Critic's Choice, Best Greek/Middle Eastern): Located in a former Taco Cabana at Wurzbach and Bluemel, the hot, steaming, fresh pita bread boded well for our meal. The menu features a wide variety of gyros, kabobs, and other traditional Greek/Mediterranean fare, such as moussaka. Besides just being downright pretty (pictured), Bruce's cabob combo was expertly flavored and very tender. I recommend foregoing the wraps and just enjoy the pita on its own, perhaps with some mast-o khiyar dip. Another good place to take our favorite vegetarian.

Good Time Charlie's (Critic's Choice, Best Chicken-Fried Steak): I'm a fifth-generation Texas and therefore a connoisseur of good chicken-friend steak. Requirements: tender meat, crunchy (not greasy) crust, flavorful cream gravy. And although I like leftovers, a reasonable portion size also lands in the "plus" column. Good Time Charlie's meets the challenge. The cream gravy was some of the best I've tasted. We struggled to identify the flavor; we're pretty sure it was made with buttermilk. The diner-style menu features burgers, dogs, pork chops, and seafood, and the atmosphere is informal and family-friendly.

Watch for future posts on Mama Lee's Soul Food, Coco Chocolate Lounge and Bistro, and more.

San Antonio Summer Travel Pass

2009-06-16T12:14:00.005-05:00

Just in time for summer travel, San Antonio Attractions announces a seven-day attractions pass for many popular local tourist draws. Three different seven-day passes are available:

Super San Antonio ($99 adults/$69 children 3-11): Includes a one-hour Alamo Trolley Tour, Tomb Raider 3D, Natural Bridge Caverns, Splashtown, and many more.

Museum Pass ($39 adults/$29 children): Features many San Antonio-area museums, including the McNay, the San Antonio Museum of Art, the San Antonio Children's Museum, and more. (Note that many museums are closed on Mondays.)

Downtown Pass ($79 adults/$39 children): Features downtown-attractions such as the IMAX Theatre Rivercenter, UTSA Institute of Texan Cultures, the Buckhorn Saloon and Museum, and more.

The passes are activated the first time you use it and are then valid for seven consecutive days. You may visit each attraction only once.

Their new three-day pass ($89 adults/$69 children) includes eight attractions, including the Buckhorn, Guiness World Records Museum, and more.

To purchase, visit their website, or the Visitor Information Center at 317 Alamo Plaza, directly across the street from the Alamo. Happy traveling!

Stroll Through the San Antonio Botanical Gardens

2009-06-13T08:21:00.002-05:00

Located just off Broadway at 555 Funston, the San Antonio Botanical Garden features a wide variety of flowers and plants, with a particular focus on plants native to Texas. They’re open from 9:00 am-5:00 pm every day except Thanksgiving, Christmas, and New Year’s.

Admission is $7 for adults and $4 for kids (ages 3-13). Make sure to visit their website before you go to print out their extensive birding checklist, including several species of hummingbirds, flycatchers, warblers, and many more.

The garden path includes sections on the Hill Country, South Texas, East Texas Piney Woods, Texas Nature Trail, and the Palm and Cycad Pavilion (which is that metal-and-glass contraption you can see from Broadway).

Grab a quick bit to eat at their bistro (Tuesday-Sunday 11:00 am-2:00 pm).

During the summer, they feature “Summer Concerts Under the Stars” on June 25, July 9, and July 23 at 7:00 pm. General admission is $5. Bring blankets and lawn chairs. No outside food or drink is allowed, but you can call in advance (368-8686) by Wednesday at noon to order a Central Market picnic box (pick up at the Garden when you arrive).

The San Antonio Farmers Market Association visits every Thursday from 8:00 am- 1:00 pm. The market features a wide variety of local fresh fruit and vegetables.

Through June 26, you can also enjoy viewing the work of Icelandic sculptor Steinunn Thorarinsdottir. (Thank goodness for copy/paste. What a name.) His freestanding aluminum and iron sculptures are featured in the overlook area.

Enjoy a Tasting at Sister Creek Vineyards

2009-06-11T19:45:00.003-05:00

An easy (and pretty) 30-minute drive from north San Antonio, make sure to stop at Sister Creek Vineyards in Sisterdale on your weekend Hill Country drive. Housed in an old cotton gin, the winery produces wines with grapes from the High Plains (mostly), including award-winning Muscats and other varieties.

A tasting is free for three wines; for $5, you get a taste of 8 for $5 (plus tax). $2.50 gets you two one-ounce pours of the Meritage blends. All their wines are very reasonably priced. They encourage guests to take a self-guided tour of the winery.

We enjoyed a 2007 Meritage blend of three grapes (cabernet, merlot, and sangiovese). Only available since March, they’re hearing great feedback. The Meritage blends are available only at the vineyard.

In July 2002, their small vineyard drowned under 8 feet of water (from that summer’s 43” of rain). The vines developed root rot, destroying all of them. They were on track this year to harvest once again, but a few weeks ago, a hard freeze killed them all again. Our host said, “we’ll be feeding birds and raccoons this year.” Such are the vagaries of the wine business.

San Antonio Film Festival

2009-06-11T17:34:00.004-05:00

Think you gotta go to Hollywood or Austin for an indie film festival? Think again!

The San Antonio Film Festival celebrates its 15th year with an eclectic lineup. Held June 25-28 with two daily screenings (daytime 2:00-5:00 pm; evening 7:00-11:00pm), the Festival will award nine jury prizes. Many of the films are “shorts” of less than 10 minutes. You’ll of course see several of these during a screening.

The Festival accepts entries from around the world. Some of this year’s features from San Antonio:

“The Thing Walking Outside,” directed by Valdemar Belmares. An eight-minute short about children and their imagination.

“Shaken,” directed by Sylvia Rincon. A 15-minute film about a family dealing with long-term illness.

“Death Rattle,” directed by A.J. Garces. A short film based on Amparo Garcia Crow’s award-winning story.

There are also several longer features.

The festival is held at the Instituto Cultural de Mexico (600 Hemisfair Plaza Way). Tickets are sold at the door only, and seating is limited, so arrive early. Day screenings are $10; evening screenings are $15.