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There's never been a more delicious time to embrace life as a Texan. In an effort to help local food banks serve a growing number of Texas families, the Texas Department of Agriculture will be having their second GO TEXAN Restaurant Round-Up. The event celebrates locally produced foods and the expanding Texas wine industry, with many participating restaurants donating a portion of the day's proceeds to Texas food banks, which are seeing heavier demand due to current economic challenges.The initiative, which will be taking place from September 28-October 2, is dedicated to getting more Texas items on our menus. The program also highlights the benefits of buying local, such as consumer confidence; supporting local farmers and ranchers; fresher products and longer shelf life (locally grown produce is usually picked the same day it is bought and therefore lasts longer); and lower costs (restaurants save in fuel costs associated with transportation when they buy locally, lowering the cost of menu items).
Participants, ranging from cafes to five-star dining establishments and everything in between, will create Texas-focused menu items and special promotions to encourage consumers to participate."Some of the highest quality
ingredients, from produce and seafood to wine, can be found right here in Texas,” said Chef James Robert of the Eddie V’s restaurant group, including Roaring Fork, and Wildfish, also participants in San Antonio. Other restaurants include local favorites such as Paloma Blanca, Acenar, The Barn Door Restaurant, Biga on the Banks, Boardwalk Bistro, Citrus at the Hotel Valencia, The Cove, Earl Abel’s, La Hacienda De Los Barrios, Los Barrios, McDonald’s, Paloma Blanca, Roaring Fork, Texas Farm to Table, Vela Wine Bar, and Wildfish Seafood Grille.
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It's time to bid farewell to
one of the best restaurants that the country and San Antonio have to offer. The
much-revered Le Reve will be closing its doors very soon. The
restaurant's owner, Andrew Weissman, recently opened Italian restaurant Il
Sogno, and is in the process of moving another one of his restaurants (and Le Reve’s neighbor) Sandbar to the
Pearl Brewery. Add his other restaurants (family-friendly Big’z Burgers
and downtown coffee shop Sip) into the picture, and the acclaimed
chef/restaurateur has a lot on his hands. He also cited spending more
time with his family as an important factor in the decision. (There are
also rumors of a yet-to-be revealed restaurant currently under works, also at
the Pearl Brewery.) Restaurants such as these are quickly adding to the
Brewery’s status as our city’s foodie central.
The restaurant has topped
national lists such as one of Gourmet Magazine’s Top 50 Restaurants in the
country and Forbes Traveler’s Best French Restaurants in the US. It’s
garnered attention from newspapers such as The New York Times, San Francisco
Chronicle, and USA Today (among many other publications). The menu, which
offers meals served/sold by the course (either three, four or five and which
run $85 and up) is designed according to season and will be missed by locals
and travelers alike. Give your taste buds the last chance to sample why
this restaurant has such an acclaimed reputation by paying a visit before its
doors close for good on November 1.
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Truth be told, a raw food diet may not necessarily sound very appealing, but, just like the raw food, it's what's underneath the surface that counts. The more the raw food diet movement spreads, the smaller the waistlines and health issues of its devotees get. "Raw" means food that is unprocessed, unrefined, and untreated with heat. Fresh fruits, vegetables, and natural fats (i.e. avocados, nuts, and seeds) comprise the three raw food groups. The concept isn't as radical as it sounds, and only suggests that fresh fruits and vegetables should be the majority of our diet, and prepared in a way that maximizes nutrient content. Heating food above 116 degrees Fahrenheit is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Cooking is also thought to lessen food's nutritional value. At least 75% of the diet must be living or raw.
One of San Antonio’s more notable gourmet raw foods chefs, Christa Emrick, has invited Victoria Boutenko, a raw foods researcher/expert to visit and educate the city, resulting in four hours of information about raw food. Victoria ’s expertise of raw food and green smoothies, along with her latest research on the Raw Food Lifestyle, will be presented, accompanied by smoothie samples, books, and CDs. Boutenko is also bringing her son, Sergei, who will talk about wild edibles. To venture into the culinary unknown for a chance to look and feel as healthy as you can possibly get, call (210) 824-6963, or visit www.sanantoniohealthcoach.com for ticket information.
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For any burger lover, it's a little hard to look at the
cover of the August issue of Texas Monthly Magazine without salivating. No ladies, Mathew Mcconaughey isn't shirtless
on the cover: it’s their first annual Best Burgers in Texas issue. The taste testers covered 12,000 miles and
ate at more than 250 restaurants to find the top 50 burgers in the state. Now
that’s a Whopper. Out of the entire
state, San Antonio had six burgers listed (the listings are based on particular
burgers and not on the actual restaurants).
In a nutshell, the list of the hometown champions and their rankings
are as follows:
5. The Cove- Texas Burger (Organic)
18. Fatty’s Burgers- Ref Burger
19. MoMak’s Backyard Malts and Burgers- Classic Burger
21. Big’z Burger Joint- Big’Z Famous No. 1
30. Roaring Fork- Half Ass Burger
22. Bracken Store Cafe- Bean and Frito Burger
49. Gourmet Burger Grill- The Hamburger
Thanks to the folks at Texas Monthly, this list should be
helpful when trying to decide what burger to sample when you’d like to branch
out from your typical burger joint.
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