25 minute read
LITTLE BITES
MORE CULINARY ADVENTURES AT THE WITTE BUGS FOR DINNER!
The Bug Bites dinner returns to the Witte at 7 p.m. on March 26, and this season, the collaboration between the Chef Cooperatives and the Witte will be a veritable feast. Come spend an unforgettable evening with Chef Stephen Paprocki, Chef Robert Nathan Allen and the $IFGCooperatives as they curate an unforgettable evening experience using insects. Explore the untapped culinary potential of this global delicacy with carefully crafted tastes from more than 25 local chefs in the Valero Great Hall and Texas Wild Garden. And, while you’re there, see the Witte’s newest wonderful exhibition, Backyard Adventures.
SUSTAINABLE FOOD
During the dinner, learn how edible insects exist in kitchens around the world today and why they are considered the future of food. It turns out that insects are 80 percent protein by weight, contain energy-rich fats and are loaded with micro-nutrients. Plus, they have a tiny carbon footprint.
From “coffee-blackened chapulines street tacos with avocado crema, pico, cilantro and lime” and “roasted orange-ant mole, beet labneh stuffed squash blossom, ant-sumac dried tangerines and oranges with antsalt as garnish” to “Classic Cricket Carrot Cake with luscious .ascarpone frosting, goat milk Cajeta drizzle topped with Candied Cricket Crumble” and so many more creative dishes, chances are you’ll soon consider the highly sustainable bug bites dinner fit for a gourmand.
The menu will include all kinds of creatures prepared in so many delectable ways – but for the faint of heart, there will also be less adventurous non-buggy bites, too.
NO BUGS IN THE DRINKS
There may not be any bugs in the drinks, but you will certainly enjoy washing your bug bites down with local refreshments from sponsors Whiskey Republic, Dripping Springs, Devil’s River Whiskey and Alamo Beer while dancing the night BXBZ with DJ Four 40 Entertainment. You’ll also get to build your own beer garden and take home your design as a souvenir.
Join the Witte on March 26 and help create the world’s largest bug tasting event in North America. 5IJT EJOOFS TFMMT PVU RVJDLMZ FWFSZZFBS TPEPOUXBJUUPQVSDIBTFZPVSUJDLFUT Tickets are available at CJUMZ#6(#*5&4. 1MFBTF OPUF UIJT TQFDJBM FWFOU JT SFTFSWFE GPSHVFTUTBOEPWFS For more information, call Witte Reservations at 210.357.1910.
Sandra Spalding of Twin Liquors shares insights at SACC. (Photo courtesy)
LESSONS LEARNED AT 2020 SACC
The 2020 San Antonio Cocktail Conference (SACC) wrapped up last month, featuring five days of parties BOE seminars DFMFCSBUJOH DSBGUDPDLUBJMT/PXJOJUTOJOUI year, SACC brings together some of the world’s best bartenders, mixologists, industry professionals, as well as cocktail enthusiasts looking for an exciting new drink.
We overheard rum drinks could trend in 2020, so we caught up with Sandra Spalding, Twin Liquors’ director of marketing and community, who was at SACC hosting a seminar titled “WSET – A Systematic Approach to Tasting Spirits” and she shared her thoughts about Wine and Spirit Education Trust (WSET) certifications, and of course, rum.
Ms. Spalding has worked in hospitality for more than 25 years. Originally from Southern California with a degree in art history, she and her husband moved to Austin around 2000. In Austin, she accepted a position at Twin Liquors, recognizing in the family-run company a kindred spirit and shared vision. And for the last 12 years, she’s also been immersed in the world of nonprofits, touching around 450 events per year through Twin Liquors’ community outreach.
Her seminar at SACC was an overview of the WSET and was set up for people who are interested in pursuing further accreditation by WSET, and to give wine enthusiasts a sense of what the tasting component and certification process is like. Ms. Spalding hosted the seminar alongside Rob McCaughey, Senior Business Dev Manager, Spirits and Sake at WSET.
FEJCMF4": What demographic is most interested in the Twin Liquors Wine Academy for WSET certifications? Older or younger? Male or female? 4BOESB Twin Liquors currently offers WSET Level 1 Wine, Level 1 Spirits, Level 2 Wine and Level 2 Spirits. We offer the certifications to our staff and hope to open up classes to the public in the future. FEJCMF 4": Are the certifications just for people who want to work in the industry or be professional sommeliers? Or would a hobbyist benefit?
4BOESB While folks in the industry pursue the WSET certification for more formal education, hobbyists are also welcome to take the class. In fact, when we hosted a public event in the fall of2019, we had a great response from hobbyist-level men and women alike. The age range seemed to be people in their 30s and 40s. FEJCMF4" : What do you think is going to be the big new cocktail or spirit of 2020? 4BOESB With an increase in consumer’s spirit education, I think we’ll see more open to experiencing rum in 2020. This specific spirit frequently confuses consumers and is often la-beled as sweet, since it is made with molasses or cane juice. However, spirits are vinified dry, so while some distillers can add sugar postdistillation, many rums are very dry. With so many styles available from all over the world, I believe with continued education, folks will be able to understand that there is a rum for every type of palate, and we’ll continue to see the category grow. FEJCMF4": Do you have a favorite place to drink when you visit San Antonio? 4BOESB So many great spots! I love to relax at La Cantera Resort & Spa, and when I want to get into the mix of it all, I head downtown to Bohanan’s. _ /PJ .BIPOFZ
Raucous and joyful, Uhe Pontiac takeover of Jet-Setter was a great success. (Photo by Noi Mahoney)
THE PONTIAC TAKEOVER OF JETSETTER BROUGHT A TASTE OF HONG KONG TO SA
The line to get in wrapped around the block when Te Pontiac, famed Hong Kong bar, took over San Antonio’s Jet-Setter for one night, serving up Jack Daniels-inspired drinks in an Asian wonderland during the San Antonio Cocktail Conference. Te pop-up, which took place Jan. 17, was a unique experience from the moment patrons arrived at the front door, where women in flight attendant uniforms greeted guests with mini-suitcase gifts upon entering “Honk Kong,” to when they descended the steps into the bar decorated with red lanterns and willow trees, a DJ spinning cool beats and an additional underground backbar (complete with graffiti on the walls) serving up Jack Daniels straight. Meanwhile, in keeping with the theme, restaurateur Kristina Zhao of Sichuan House put together a terrific menu of Asian-inspired street food eats delivered from a one-night food truck at the entrance – with a team that included local Chefs Michael Grimes and Teddy Liang. Te pop-up bar was led by Te Pontiac co-owner and “Queen of the Bar” Beckaly Franks and her assistant Arlene Wong, who flew in from Hong Kong for the event. Te Pontiac has been named one of Asia’s 50 Best Bars for four consecutive years, from 2016 to 2019, and was ranked as the best late-night watering hole in Hong Kong’s central district by Conde Nast magazine.
Benjamin Krick, who launched Jet-Setter and later, Pastiche, with co-owner Lucas Bradbury, said the idea for Jet-Setter’s Hong Kong takeover was inspired when he visited Te Pontiac several years ago. “We really wanted to take the international concept of Jet-Setter to a whole new level, bringing the best bars from around the world, especially those that I had visited,” Mr. Krick explained. “When I went to Southeast Asia, I met Beckaly at Te Pontiac and loved their service.” Mr. Krick said he’s always loved the concept of hosting pop-ups, something he used to do at his former cocktail bar, Juniper Tar.
“At Juniper Tar, I brought the best bars from Mexico and the best bars from Puerto Rico, but unfortunately, Juniper Tar closed,” Mr. Krick said. “So, this year, we wanted to come back even stronger.” Te Pontiac is a rock n’ roll craft cocktail bar that evokes a “Coyote Ugly” feel with its predominately female staff and rocker chic vibe, but still exudes an air of continental class in keeping with Jet-Setter’s international style.
PARALLEL MISSIONS
“We planned this event for months, and here we are with over 1000 RSVPs,” Mr. Krick said. “What Beckaly is doing is kind of trailblazing in Hong Kong – we’re on the same mission here in San Antonio.”
Along with Hong Kong-inspired decorations, LGBT rainbow flags around the bar were part of setting the scene to replicate Te Pontiac in Hong Kong, but also intended to underscore the fact that Jet-Setter supports all people. “Te Pontiac separates itself with their ideals and beliefs in a country that is very strict in very many ways. Tey stand for what they believe in,” Mr. Krick added. “So today, we just mimicked what we could of their actual bar at home. We wanted to have that entire feeling here, as if you were in Te Pontiac in Hong Kong.” ~ Noi Mahoney
Celebrity Chef Melissa Cookston recently shared her award-winning recipe from her cookbook, “Smokin’ in the Boys’ Room.” We thought this grilled lamb would be perfect for any spring holiday.
“I believe the best flavors can be achieved by setting up a 2-zone grill and giving the lamb just a little bit of smoke flavor before finishing it off with a quick sear,” Chef Cookston explained. “If you have a gas grill, a 2-zone fire is as simple as turning one side to low (or off, depending upon the size of the grill) and one side to medium-high or high. With a charcoal grill, it’s almost as easy.
Simply use 80 percent of your coals on one side of the grill, placing approximately 20 percent on the other just to provide some heat.”
SMOKEGRILLED RACK OF LAMB
INGREDIENTS 'PS3BDLPG-BNC 2 racks of lamb, frenched 2 tablespoons Memphis Barbecue Company Ultimate BBQ Rub 2 tablespoons Dijon mustard 1/2 cup Memphis Barbecue Company Original BBQ Sauce 'PS.BSJOBEF 1/2 cup olive oil 1 tablespoon red wine vinegar 1 tablespoon fresh rosemary, coarsely chopped 1 tablespoon Italian parsley, chopped 1 tablespoon kosher salt 1 tablespoon coarse ground black pepper 1 teaspoon fresh oregano, coarsely chopped 5 to 6 fresh basil leaves, chopped
DIRECTIONS In a small bowl, whisk together all marinade ingredients. Place racks of lamb in large resealable plastic bags and pour in marinade. Seal tightly, pressing out as much air as possible, UIFO marinate 4-6 hours, turning the bags every 2 hours. Prepare a grill for a 2-zone fire. As grill is heating, remove racks from marinade, discarding marinade. Pat racks dry, taking time to clean the 'SFODIFE bones. Brush meat with mustard, then sprinkle with BBQ Rub. Cover bones with a piece of foil to ensure they don’t char, then UBLFPVU of fridge 30 minutes before placing on grill. Place lamb on cooler part of the grill, using 1-2 chunks of cherry or pecan wood in the grill if possible. Allow to cook for 30 minutes to 1 hour (will depend on type of grill and temperature) or until internal temperature reaches 125°F. Place racks on hotter part of grill and sear, brushing with BBQ Sauce. Remove racks when temperature reaches 135°-140°F. 5his will give you a rack of lamb with medium doneness. Remove from grill, allow to rest, and slice between the bones to cut into chops. For more recipes or to learn more about Chef Cookston, visit melissacookston.com.
CHEF JULIA CHILD
RETURNS TO THE SCREEN
Nine of America’s most popular chefs – José Andrés, Rick Bayless, Carla Hall, Vivian Howard, Sara Moulton, Jacques Pépin, Éric Ripert, Marcus Samuelsson and Martha Stewart – pay USJCVUFUPUIFPSJ HJOBM57$IFGJOBOFX six-part series presented by PBS.
When Julia Child’s seminal show The French Chef debuted in 1963, not a soul imagined she would change the way Americans thought about cooking forever. But with her charm, distinctive voice and infectious passion for French cuisine, she demystified classic dishes and empowered and inspired millions of home cooks and professional chefs.
Part of PBS’s 50th anniversary celebration of the iconic personalities that shaped both broadcast history and pop culture, DISHING WITH JULIA CHILD is a delightful look at the friendly chef through the eyes of today’s professionals. Many are PBS personalities who continue Chef Child’s legacy, bringing a sense of fun and the joy of cooking into American homes.
An affectionate look at a true pioneer, the nine renowned chefs gather to screen and delight in favorite episodes of Chef Child’s iconic show. As they watch and share memories, anecdotes and a few laughs, they also discuss the immeasurable impact she’s had on their lives, careers and the American food scene.
“DISHING WITH JULIA CHILD showcases how pioneering and timeless Julia Child’s television teaching is. The Foundation is thrilled PBS has connected some of
+VMJBT JDPOJD FQJTPEFT UP UIF TUSFBNJOH BHF UISPVHI UIF FZFT PG chefs who embody her legacy,” Eric W. Spivey, chair of The Julia Child Foundation for Gastronomy and the Culinary Arts, explained.
And, of course, they may be introducing a whole new audience to the talented, charming and down-toearth chef who generously shared a wealth of information in every episode.
Starting Feb. 28, the six half-hour episodes of the new program will stream exclusively on PBS Passport and PBS Living on Amazon Prime Video channels and Apple TV. The series XJMM IBWF its broadcast premiere on three consecutive Friday nights April 3 "QSJM April 17 GSPN QN UP QN &5 (check local listings) on PBS, PBS.org and the PBS Video app.
“We are more than excited to be bringing for the very first-time original content to the PBS Living Prime Video Channel,” Andrea Downing, co-president of PBS Distribution, said. “Julia Child pioneered what cooking shows have become today and to get a once-in-alifetime look at how she impacted the master chefs of the modern age is truly a treat.”
Jerry Liwanag, vice president of PBS Fundraising Programming, agrees.
“This nostalgic series is just one example of the rich food and culture programming that PBS makes available to audiences across multiple platforms,” he added.
This walk down memory lane is truly worth your time … FOKPZBOE #PO"QQÏUJU
SouthBites will be back @SXSW2020, too. (Photo by'SFEFSJDCovo)
edibleSan Antonio THE WINTER ISSUE T here’s always a little something for everybody at South by Southwest Conference (SXSW) in Austin, which takes place from March 13 to March 22, but this year, food is a headliner. Enjoy more than 50 food panels, at least two great live foodie podcasts, two foodie films and an entire trade show devoted to the Future of Food. On March 14, visit #FutureFoodSXSW and explore technologies, innovations and ideas being proposed to build a better future food system. This official SXSW event will be open to the public (SXSW badge-holders will have priority) at the WeWork Food Lab in the SXSW Building and will feature acclaimed and up-and-coming chefs cooking one-bites with future food JOHSFEJFOUT (think seaweed, kelp, bugs and more) and startups sampling forward-thinking food and beverages. Learn even more at several panel sessions from food systems experts and industry leaders and future food-focused activations. On March 15 at 5 p.m., Bon Appétit Editor-in-Chief Adam Rapoport will bring the #1 podcast in food – the Bon Appetit Foodcast – with interviews with chefs, writers and anyone who has something cool to say about food. In this live edition, Adam will be joined by Chefs Gabe Erales and Philip Speer of Austin’s Comedor to discuss a wave of sober chefs seeking to make the restaurant industry healthier and more supportive. Carla Lalli Music and Andy Baraghani from the BA Test Kitchen will appear on stage for a fun ‘Ask Us Anything’ session. And they promise no (foodie) question is off limits! Bonus for teachers or parents: The Muse School will present a free hands-on workshop during SXSW EDU GSPNBN UP QN PO.BSDI BU UIF"VTUJO$POWFOUJPO$FOUFS 5he Cactus Makes Perfect session will teach participants to weave academics into cooking, with the opportunity to make tortillas and nopal salads. Two food-related documentaries, Donut King and Uncorked, will premiere at SXSW this year. And there are so many food panels, we decided to list them for you. In the meantime, hurry up and get your badges at SXSW.com and enjoy exploring the future of everything this year. _"OHFMB$PWP THE LIST! FOOD PANELS @SXSW 2020 21st Century Proteins In A Changing Climate Meet Up ...................................................... Mar 15 Africa Nourishing the World: Leveraging Innovation & Tech .............................................. Mar 18 The Amazing World of Dairy Happy Hour ........................................................................... Mar 15 Aquaculture: Using Popular Media to Save Wild Salmon ....................................................Mar 14 Bon Appétit Foodcast ......................................................................................................... Mar 15 Bugs & Kelp, the Future Foods Feeding Us in 2030 ...........................................................Mar 14 Building a More Compassionate Society Through Food .................................................... Mar 16 Chinese Food: A Chef, A Scholar, Some Stories ................................................................. Mar 16 Computational Creativity for Gastronomy ...........................................................................Mar 17 Curating Taste: Producing Unscripted Content ...................................................................Mar 17 The Data-Driven Food System: From Soil to Supper ...........................................................Mar 14 A Data-Driven Look at America’s Food Neuroses .............................................................. Mar 15 The Donut King (FILM) several showings ............................................................................Mar 14 Elevating Our Food System With Vertical Farming ..............................................................Mar 17 Empowering Minority Founders in a Food Revolution ....................................................... Mar 15 Extreme Food Localism Interconnects the World ................................................................Mar 17 Farmers: On The Front Line of a Changing Planet ............................................................. Mar 16 Featured Session: Hot Takes from the Bon Appétit Test Kitchen ....................................... Mar 15 Featured Notes From a Young Black Chef with Kwame Onwuachi .................................... Mar 15 Feeding the Force: Innovating the Army’s Supply Chain ...................................................Mar 20 From Next to Now: African Food Culture ........................................................................... Mar 16 From the Soil to the Soul .....................................................................................................Mar 14 The Future of Consumer Packaged Goods (CPGs) Meet Up .............................................. Mar 15 The Future of Food by Texas A&M University ..................................................................... Mar 15 The Future of Food @ SXSW ................................................................................................Mar 14 The Future of Hospitality .................................................................................................... Mar 16 Gastronomic Sciences Meet Edo Sustainability ................................................................. Mar 15 The Genius Life Podcast with Max Lugavere and Molly Maloof ......................................... Mar 16 How Instagram Became Your Personal Chef by The UT Austin ........................................... Mar13 Incidental Startup – Creating Solutions as Necessity .........................................................Mar 14 Innovation Drives Wellness ................................................................................................ Mar 16 Innovation in Food Tech ..................................................................................................... Mar 15 Kwame Onwuachi Book Signing ........................................................................................ Mar 15 Making a Diference: Tech to Feed the Future ....................................................................Mar 17 Making Farming Fun Again ..................................................................................................Mar 17 Multi-Purpose Jelly Food: From Emergency to Gastronomy ...............................................Mar 17 Nature Tech Meets Body Tech .............................................................................................Mar 17 Optimize Your Gut, Settle Your Mind ...................................................................................Mar 14 Pizza: From Old Napoli to New Japan .................................................................................Mar 17 The Plant-Based Future Will Save Small Businesses .......................................................... Mar 16 Reimagining Sustenance: Food Equality for All .................................................................. Mar 16 Rethinking Food Technology with Gen Z ............................................................................ Mar 18 Reviving Japanese Sake, Food & Farm Traditions ..............................................................Mar 14 The Science of Plant-Based Eating ......................................................................................Mar 13 Team First: Inclusivity in Restaurant Culture ...................................................................... Mar 16 Today’s Dad, Disconnected Until Purposeful ...................................................................... Mar 15 Trend to Revolution: The Rise of Plant-Based Everything ...................................................Mar 13 Umami Revolution: How Natto Will Save Us All ...................................................................Mar 17 Uncorked FILM ................................................................................................................... Mar 19 The US/Mexico Border and the Food System ..................................................................... Mar 16 What’s in an Egg? Decoding Labels for Social Good ...........................................................Mar 14 The Whole Truth about Whole Grains ..................................................................................Mar 14 Why Open-Source Technologies Will Help End Hunger ......................................................Mar 14 William Li Book Signing ...................................................................................................... Mar 18 FOOD HEADLINES SXSW
亚 洲 超 市 亚 洲 超 市 Asia Asia M a k e THE ORIGINAL ASIA SUPERMARKET THE ORIGINAL ASIA SUPERMARKET et. 1997 et. 1997
make days
sun. 10 am - 8 pm sun. 10 am - 8 pm mon. tue. wed. fri. sat. 10 am - 9 pm mon. tue. wed. fri. sat. 10 am - 9 pm
thurs. 9 am to 10:30 pm thurs. 9 am to 10:30 pm
5732 Evers Road San Antonio, Texas 78238 asiamarketsatx@gmail.com 5732 Evers Road San Antonio, Texas 78238 asiamarketsatx@gmail.com
Just 4.2 miles from downtown Fredericksburg, the estate features 40 acres of vineyards and 4 boutique Texas brands including the wines of 1851 Vineyards.
The historic farm, settled in 1851, is the location of the first Pioneer Flour Mill, founded by Carl Hilmar Guenther.
WWW.SLATEMILLWINECOLLECTIVE.COM
Tasting Room Hours Thursday-Saturday: 11-6pm Sunday-Monday: 12-5pm
Wine tastings are available during open hours and private cellar tours are available by appointment.
info@slatemillwinecolletive.com
Marsha, Emmit and Luis Morales ofcially open SayTown. (Photo by Angela Covo)
SAYTOWN OPENS AT PEARL BOTTLING DEPT
Luis and Marsha Morales, owners of Humble House Foods, just opened their latest family venture, SayTown Tacos, a brick and mortar space at Pearl Bottling Dept. Entrepreneurship was always in the cards for Mr. Morales, his father, Luis Morales, Sr. shared.
“I remember when he was a little boy, we used to go across the border to buy candy,” he said. “He could never get enough, and I wondered where it was all going.”
It turns out, even as an elementary school student, young Luis was building a business, selling the candy he saved to his friends. As his business grew, the principal got wind of it and called his father, who was happy to learn he wasn’t actually eating all that candy.
Dad told him to stop selling the candy to the kids at school. But the next time they went to Mexico and picked up treats, little Luis still said he needed more. Tey got the extra treats, but Mr. Morales, Sr. never heard from the principal again.
He was a little concerned, so he checked in with Luis to make sure he had stopped selling the candy to his friends. Mr. Morales, Sr. couldn’t help but laugh when he got his answer.
“No problem, Dad, the teachers are buying it,” little Luis said. Fast forward a decade (or two) later, and while his taste in food changed – little Luis grew up to be a great chef and a local food champion – his entrepreneurial skills only grew. From one little booth at Pearl Farmers Market where he and his now-wife Marsha cooked up a storm using ingredients from the farmers to showcase their delicious pesto, hummus and other sauces, to an expanded line that included his now famous Humble House sauces, to placing in H-E-B’s Quest for Texas Best, the hard work, passion and honor he conducted his small business with was paying off. Te little farmers market stand doubled in size, then tripled. H-E-B picked up his sauces, the booth turned into a gorgeous huge food trailer. And now, from their sparkling kitchen at Pearl Bottling Dept., Mr. and Mrs. Morales – and their beautiful baby boy Emmit – will offer six unique taco options including the “Riverwalk-O-Taco” made with fresh flour tortillas, chicken, pickles, cheese and crema, the “Fiesta Fuego” which consists of homemade corn tortillas, pork, vegetables, cheese, cilantro and lime, the “Popfather,” paying homage to Coach Popovich of the San Antonio Spurs with a crispy tortilla, potatoes, vegetables, crema and cheese, and other options. Te menu also includes select sides like rice and beans, buñuelos, aguas frescas (you have to try the Mexican chocolate milk, but our favorite, hands-down, is the Strawberry Hibiscus) and delicious desserts at affordable prices. SayTown is open every day starting at 11 a.m., and while they no longer sell at Pearl Farmers Market, you can still pick up Humble House Hot Sauces at H-E-B and all their products online at HumbleHouseFoods. com. For more information about SayTown, visit SAYTOWN.com.
The Esquire, an institution on the San Antonio Riverwalk for nearly 90 years, just announced Alexander Villarreal will take over as Bar Manager and Emilio Baez will be the new Sous Chef for Downstairs at Te Esquire Tavern. Mr. Villarreal is an avid homebrewer and enthusiastic cook from South Texas with a background in literature and creative writing. He finds inspiration for his cocktails in the most ethereal places, creating concoctions like “Permanent Moonlight” and “Letters, 2008-2011,” which currently grace the menu.
“Alexander has been working with us at Te Esquire for more than 4 years, and since the beginning his passion for sharing delicious things to eat and drink has been clearly evident,” Houston Eaves, Beverage Director at Te Esquire Tavern, said. “Alexander’s dedication to his professional growth has been exciting to witness and foster. We are thrilled with his shared commitment to excellence which has garnered us thousands of happy guests and many accolades over the years, notably nominations for Outstanding Bar Program by the James Beard Foundation. We look forward to seeing where he takes us next!”
Chef Baez comes to Downstairs at The Esquire with PWFS ZFBSTFYQFSJFODFBOEIBTXPSLFEJO TPNFPG UIFNPSFQSPHSFTTJWF kitchens around town alongside chefs who labored tirelessly to prove San Antonio is serious about high quality, compelling food service. Not only did he earn a bachelor’s degree in Culinary Gastronomy from the Culinary Institute of America (CIA), he also won back-to-back first place awards in the 2012 and 2013 South Texas Heritage Pork Competition.
“Most recently, Emilio was working as Head Butcher in a small independent meat market, but he missed the demanding environment of a full-service restaurant kitchen and really looked forward to getting back to that,” Garry Baker, Director of Operations for The Esquire Tavern, explained. “If he’s not in the kitchen, he’s pouring over his library of cookbooks or at the farmers market, early in the morning, hand-selecting foods that he genuinely looks forward to sharing with our team and our guests. We’re very excited to be working with this guy. There’s great chemistry here.”
'PS NPSF JOGPSNBUJPO BOE VQEBUFT BCPVU 5IF &TRVJSF 5BWFSO WJTJUXXXFTRVJSFUBWFSOTBDPN /05& 5IF&TRVJSF5BWFSOJTDVSSFOUMZDPOTJEFSJOHRVBMJGJFEDBOEJEBUFTGPSUIF &YFDVUJWF$IFGQPTJUJPO *GZPVUIJOLZPVNBZCFBHPPEGJU FNBJMBDPWFSMFUUFS BOESÏTVNÏUPJOGP!FTRVJSFUBWFSOTBDPN Charcuterie at Te Esquire (Photo courtesy) NEW TALENT AT THE ESQUIRE
)*4503*$#"3
The Esquire Tavern is more than just a bar that serves libations and elevated American fare it’s a slice of San Antonio’s history. This downtown Uavern has been serving drinks to locals, WJTJUPSTBOE celebrities for NPSFUIBO 80 years. 5IFZ first opened UIFJS doors in 1933 on Repeal Day, a day which celebrated the end of America’s 13-year-long alcohol prohibition. Lauded as the oldest bar on the San Antonio River Walk BOE still holding the title of the longest bar in Texas The Esquire Tavern is a venue of untouchable historic significance XJUI many remarkable tales to tell. One needs only to step foot into this cherished bar to experience the dedication to preserving its history and excellence, which is evident in every brick, bulb, plate and, of course, cocktail. Although completely renovated in 2011, The Esquire Tavern still retains its vintage classic furnishings dusky lighting BOE rustiD atmosphere. Located along the River Walk, guests can sit outside and take in festive surroundings and sultry San Antonio evenings.
HEMP CULTIVATION/MANUFACTURING LICENSING UPDATE
BY HEATHER FAZIO
Since June, the Texas Department of Agriculture (TDA) has moved forward with drafting rules for the regulation and licensing of hemp cultivation and manufacturing.
Earlier this year, TDA’s plan for regulation was approved by the USDA, but the department must formally adopt their hemp rules in order for hemp production businesses to become licensed to operate. Tis is expected to happen in the next few weeks.
“Early-mid March,” according to TDA Commissioner Sid Miller.
5&9"4 3&(6-"5034 4&&, 50 #"/ 4"-&4 0' $#% 7"1& 130%6$54'-08&3 Last year, both the state and federal governments legalized lowTHC (0.3%) cannabis, defining it as hemp. Consumable hemp is now completely legal to possess and use, including oils, edibles, hemp flower and vape cartridges. These products are widely available throughout the state and have been a blessing to many Texans who can benefit from cannabis, but do not qualify to participate in the Compassionate Use Program.
In December, we reported that draft rules proposed by the Texas Department of State Health Services (DSHS) would ban in-state retail sales of consumable hemp products intended for smoking (hemp flower).
i3VMF f ."/6'"$563& 0' 4.0,"#-& )&.1 130%6$5 B 5IF QSPDFTTJOH NBOVGBDUVSJOH BOE SFUBJM TBMF PG DPOTVNBCMFIFNQ QSPEVDUTGPSTNPLJOHJT QSPIJCJUFEw
State law, as instituted with the passage of HB 1325, does prohibit the in-state manufacture of hemp products intended for smoking. However, the law does not prohibit in-state retail sales of products manufactured outside Texas, as long as those products are cultivated and manufactured in compliance with federal law.
But the proposed rules would also ban hemp/CBD vape products!
How was this overlooked? Because “smoking” is defined in the new law as “burning or igniting a substance and inhaling the smoke or heating a substance and inhaling the resulting vapor or aerosol.”
If adopted, these regulations would ban Texas businesses from selling hemp flower and hemp/CBD vape cartridges, cutting them out of this thriving market and pushing consumers to outof-state retailers.
I do not believe they have the authority to do this. DSHS is still accepting input on these proposed rules and there is time for revision before they are made final. If you are concerned about this issue, visit actionnetwork.org to send DSHS a quick email. Or email them directly at DSHSHempProgram@ dshs.texas.gov to share your thoughtful feedback.
None of the rules up for consideration would ban consumers from possessing these products or from purchasing them online from other states.
4QFDJBMUIBOLTUP)FBUIFS'B[JP UIF%JSFDUPSPG5FYBOTGPS 3FTQPOTJCMF.BSJKVBOB 1PMJDZ GPSUIJTVQEBUF "O BEWPDBUF PG JOEJWJEVBMMJCFSUZ BOE QFSTPOBM SFTQPOTJCJMJUZ TIF IBT XPSLFE UPXBSE MJNJUFE HPWFSONFOU TJODF
To learn more, visit TexasMarijuanaPolicy.org.
