San Antonio Current - Flavor, Summer 2015 by Chava Communications

SUMMER 2015

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Publisher: Michael Wagner Associate Publisher: Lara Fischer Editor-In-Chief: Hernán Rozemberg Flavor Editor: Jessica Elizarraras Art Director: Eli Miller EDITORIAL Contributing Writers: Ron Bechtol, Tommie Ethington, Lance Higdon, Ainsley Caffrey Contributing Photographers: Danny Batista, Lizzy Flowers, Casey Howell, Josh Huskin, Sara Luna Ellis, Dan Payton, Louie Preciado, Bryan Rindfuss Digital Content Editor: Albert Salazar Interns: Felicia DeInnocentiis, Sebastian Oates ADVERTISING Sales Manager: Chelsea Bourque Promotions Manager: Nina Duran Marketing & Events Director: Ashley Quinn Promotions Coordinator: Caleb Eckart Account Manager: Zach Yurcheshen Senior Account Executive: Carlos Aguirre Account Executives: Mallory Jochen, Blanca Morales, Alexa Perez, Joe Rodriguez, Elizabeth Martínez PRODUCTION Production Manager: John Mata Graphic Designer: Tina Corbeil Production Interns: John Pastrano, Joseph Drake, Brad Davis, Ian Wardzinski, Mike Lugo, Staci Collins CIRCULATION Distribution Manager: Caleb Eckart Distribution: Pam Clepper, Gabriella Gutierrez, John Miller, Michael Carrillo,Terry McClelland, Joe Dominguez, Alfredo Gutierrez, Oscar Alpizar BUSINESS Operations Manager: Sarah Estrada Office Assistant: Tara Caballero San Antonio Current 915 Dallas St. San Antonio, Texas 78215 Editorial: (210) 227-0044 / Fax: (210) 227-7755 Advertising: (210) 227-0044 Fax: (210) 227-7733

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CONTENTS

On The Cover The tasty dogs on the cover are some of Frank’s biggest hits. Get a sneak peek at the upcoming eatery inside the ol’ Casbeers at the Church and the guys behind it on page 14. This is one Austin transplant we’re ready to visit ASAP. Opening fall 2015. Photography by Louie Preciado Art direction by Eli Miller

12. SA’s Summer Love We pick the brains of three of the city’s best hot dog carriers on why this delicacy persists and pack grilling secrets from the city’s smokiest chefs out of Boiler House Texas Grill & Wine Garden, Smoke: The Restaurant and Shuck Shack

21. Grilling Safety Learn how to keep yourself, your food and your grill clean. A quick read can save you from a bacteriaridden meal

24. 12 Hot Restaurants Texas summers get hot, but that shouldn’t keep you from these delicious restaurants. The heat only helps complement these new eateries and their must-have meals

50. Cheap Eats Here’s our list of 32 restaurants to visit when you’re on a budget, from baller-friendly to taco-specific

62. Boozy Nostalgia Before we could drink freely, milkshakes were a go-to treat. Area bars and theaters are bringing that guilty pleasure to another level

72. Six Summer Beers We Love Brews for your next cookout, river trip or dip in the kiddie pool

74. Hangover Helpers Full-blown snacks inside some of the city’s most ridiculous bloody mary and michelada concoctions

88. Grillin’ & Grapes 10 wines to pair with your summer grilling sessions, from burgers to veggies

92. Wild Chef Skip the s’mores and charred wienies on your next camping adventure

95. The Art Of Canning Taste the fruits of your summer harvest for months to come with canning tips from area pros

100. Food Lover’s Calendar 15 culinary events to pencil in for the next six months

107. Advertising Index 8

SUMMER FLAVOR 2015 /// sacurrent.com

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Welcome To Summer Flavor SA’s Restaurant & Bar Scene’s Ongoing Boom We can’t blame you for not keeping up with the deluge of openings going on in our fair city. Since our last Flavor in December 2014, more than a dozen eateries joined the ranks, with more coming in the next few months. With this edition of the San Antonio Current’s Ultimate Food Lover’s Guide, we share with you restaurants we’re crazy for, including a few on the city’s East Side, a certain major brewery at The Pearl and even one that requires a road trip. The influx of restaurants and bars also called for an expansion of spots on our list. On the trend side of things, we can’t help but find great hot dogs in the city. We profile a hot dog OG, along with newcomers to downtown and the San Antonio area with the addition of the upcoming Frank. Grilling aficionados can look forward to tips from four of the city’s most versatile chefs, along with safety guidelines for keeping things clean and healthy when you’re having pals over for a casual cookout. For those on a budget — and really, who isn’t? — we’re sharing a list of the best food deals around town, be it from fancy restaurants to laid-back taquerias. For the locavore, we’ve gathered up hot markets to check out along with tips on canning those summer harvests. We didn’t forget our local boozehounds and hop fans. Read about wines that are perfect for grilling, beers with which to chill in your kiddie pool, crazy micheladas and bloody marys to drink right now and boozy milkshakes that make us feel like young adventurers again. And we’re looking to the future, with camping essentials for the gourmet hiker (it’s not all s’mores and hot dogs) heading to Lost Maples this fall and a culinary calendar that will help you look forward to more than a dozen food- and booze-friendly events. Stay hungry, San Antonio. Jessica Elizarraras Food and Nightlife Editor

sacurrent.com /// SUMMER FLAVOR 2015

SA’s Summer Love Gourmet — And Insane — Dogs In Town Jessica Elizarraras Our great city still has a long way to go before carts line downtown sidewalks and grabbin’ a hot dog for lunch becomes commonplace. Until then, inroads are being laid through San Antonio with more than the usual suspects. Though a chili cheese dog, a brightly colored Chicago dog or a ‘kraut-filled New Yorkstyle dog have been found in Saytown for years (we’ll tell you where to get those later), a new wave of dogs has invaded the city’s core. And we’re more than excited about it. The San Antonio Current sat down with the guys behind the three concepts that San Antonians should jot down as each adds more flavor than the next to the area’s landscape. Here’s the scoop on all the doggies.

DANNY BATISTA

SUMMER FLAVOR 2015 /// sacurrent.com

The OG Gourmet Dog It would be foolish to write about hot dogs without checking in on chef Kris Martinez, who introduced RockerDogz Gourmet Street Dogz in 2011. “When I came, I changed the way people experienced hot dogs. It gained momentum because there was nothing like it,” Martinez said. Sure that sounds a little boastful, but the dogs have amassed a following for a reason — and without a brick-and-mortar location. Instead, Martinez has persuaded San Antonio bar-goers and scenesters to chow down on upgraded dogs made out of a tiny cart. “When I started out at the St. Mary’s Strip, people flipped. It was the scene of nightcrawlers and locals that really helped,” he said. He’s pulled late-night shifts that extend past 2 a.m. for the last four years. Martinez’s culinary journey didn’t start with the opening of the cart. It actually began off the side of a snow-covered mountain in Steamboat Springs, Colorado, where the then 26-year-old lied on a job application. “I was a snowboard bum. I got into cooking because I had gotten a job working at the ski resort, flipping burgers ‘cause it was easy,” Martinez said. “I said I was a great snowboarder … I had three weeks learning how to snowboard and spent three weeks busting my ass.” He later began washing dishes at a French restaurant where curiosity and a taste for fine dining led him down this career. Martinez eventually relocated to Los Angeles, where he jumped on board with Tada Catering, a service that had him on a 12-person team that catered the Vans Warped Tour. They prepped lunch and dinner out of an 18-wheeler mobile kitchen for more than 600 people daily. Martinez eventually returned to San Antonio and served as banquet chef for Sunset Station, pushing the boundary with nitrogen margaritas and other treats. He decided to branch off on his own in 2011 by opening RockerDogz and serving gourmet dogs outside of the long-gone Pedicab Bar and Grille and the St. Mary’s Strip, often setting up shop outside of Hi-Tones. Because of the cart’s size, the menu was and has always been limited. The Thai Kickboxer, inspired by his days backpacking through Thailand, includes a tomato, Serrano, mustard and sweet chili glaze, red cabbage slaw and a cilantro, mint, Thai basil, sesame vinaigrette, cucumber slices and Sriracha dots. The Nori dog packed in more Asian flavors, including seaweed salad, crab meat, avocado, eel sauce, spicy mayo and nori strips. Other classics included the creamy Bella Blue, a barbacoa hangover cure and a carne guisada number with spicy avocado sauce. “People get pissed off at me all the time because I don’t have what they want. They have to understand I have a small cart,” Martinez said. Though plans for a permanent location fell through this summer, you can still find Martinez’s cooking around town as he and Angel Castorena of The Korova on Martin Street partner to open Droogs & Lolitas, a full-service kitchen that’ll open for lunch and provide food during nighttime shows. A patio overlooking the river is in the works, as is the menu, which will include playful takes on grilled cheese and other sandwiches. “Cooking at Korova reminds me of my Warped Tour days, but I get to go home at night,” Martinez said. Don’t count out RockerDogz just yet, either. Martinez is hopping around downtown spots like Southtown 101 off Presa Street, The Phantom Room on St. Mary’s and Clamp Light Artist Studios and Gallery on Blanco. “It’s still out there, I can’t let it die out. There’s no way I will let it. There’s no date on it … a brick and mortar will come. I believe it. If anything, I’m the OG of it, gotta keep it rolling,” Martinez said.

Pro-Tips “Lately I’ve been grilling a lot of whole fish. I find that the fish come out best when I leave the scales on and stuff the cavity with herbs, lemons and garlic. They trap the steam in the fish, cooking it more evenly and keeping it moist.” Josh Cross Chef at Toro Taco Bar

JEREMIAH TEUTSCH

sacurrent.com /// SUMMER FLAVOR 2015

Though progress has been almost painfully slow, Southtown will get its first hot dog joint inside the long-closed San Antone Café & Concerts this fall. The building, at the corner of Wickes and South Alamo, once known as Casbeers at the Church, was leased by Barbara Wolfe and husband Steve Silbas in 2008. Known for bringing legendary San Anto acts to Southtown, the restaurant shuttered in May 2011 and both Silbas and Wolfe have since passed. The building’s history is even more compelling than its most recent iteration. Originally built in 1912, the church housed the Alamo Methodist Church until the early 1960s, later serving as the Green Room Dinner Theatre in the ’80s. It was this elaborate history — along with a few ghost stories, to boot — that helped seal the deal for new owners Daniel Northcutt and business partner Geoff Peveto, who are bringing their sausage-filled concept Frank to the church. “We knew we wanted to come here. We’ve looked at projects in Louisville, Venice Beach, [but] it didn’t feel right. We feel like it’s timing for Geoff, myself and my family,” Northcutt said over a beer at Madhatter’s. “We fell in love with the place and with the history. Then we started looking at the neighborhood from a creative level, where we’re finding legitimate neighbors.” The area’s solidified food scene was also a draw. A quick jaunt through Southtown is usually filled with stops through Blue Star Arts Complex, Feast, Hot Joy, Liberty Bar, B&D Ice House, The Friendly Spot, The Monterey, Bliss and all the way to Alamo Street Eat Bar. At this point, you can’t possibly go hungry in King William. Their mutual love of music brought them together — Peveto is an acclaimed graphic artist, who has worked on album art for Modest Mouse, The Hold Steady, Death Cab For Cutie and Lucero to name a few. Northcutt on the other hand, has been working in and out of kitchens since he was 13, when he started bussing tables at La Casa Blanca in San Angelo for his brother-in-law. He dove into the music world and staffed the bars and retail operations for Fun Fun Fun Fest with Transmission Events and went on to become the food and beverage manager for Mumford & Sons’ Railroad Revival Tour. For those unfamiliar with Frank, the eatery opened in 2006 at 407 Colorado St. in downtown Austin. Six years later, Frank (Northcutt often speaks of the eatery as a living, breathing organism) is known for its cross-cultural take on dogs, waffle fries and laid-back cocktails. “I always say there are only two people who open a restaurant: It’s in your blood or you’re stupid. It’s been in my blood since I was 13 and Geoff is stupid,” he joked. Frank is modeled after all the Southern joints Northcutt and Peveto visited in their early days growing up in Texas and Oklahoma. “We opened up a joint we wanted to hang out in. It’s definitely a clubhouse, hangout type of feel,” Northcutt said. Hanging onto a high-end, low-brow mantra, the pair and their staff are now synonymous with crazy sausage-creations. Their five best-selling items include the Jackalope (custom-made smoked antelope, rabbit, pork sausage with cranberry compote, Sriracha aioli, and cheddar on a Frank bun); the Texalina (pork and beef sausage dressed with grilled horseradish coleslaw, Carolina mustard barbecue sauce and white cheddar on a Frank bun); the Notorious P.I.G (smoked pork, bacon, jalapeño, sage sausage dressed with mac ‘n’ cheese, and Dr. Doppelganger barbecue sauce on a Frank bun); Chicago dog; and chili cheese dog. Sausages are made in house or by Hudson Sausage Co., and the proteins aren’t limited to the usual. The most recent additions to the menu include sausages made with kangaroo, 14

SUMMER FLAVOR 2015 /// sacurrent.com

LOUIE PRECIADO

The Newcomer

duck and alligator. “What’s synonymous for me in all of that is creativity. It’s obvious when you step back and take a look at it. Especially with food and beverage these days. You have to have a good product and dip into nostalgia and take people to another place,” Northcutt said. The creativity needed to create these dogs, fries, insane brunch items (which they hope to start soon after opening) and drinks runs the gamut from drinking sessions with the guys to long text message threads where the staff, Peveto and Northcutt bounce ideas off one another. “No one gets their feelings hurt … they’re super receptive, [the process] is super creative. You can turn any sandwich, entree, fare, into a dog, or a fry or sausage concept. That was one of the biggest draws about opening Frank,” Northcutt said. “I love the fact that you can take something so classic and so simple and do whatever you want with it.” As construction continues inside the church, you can see more of Northcutt, his family (which has relocated to the neighborhood from Austin) and Frank partaking in upcoming events. The kismet isn’t lost on Northcutt. “We got lucky. This was at one point a German settlement and this was known as Sauerkraut Bend. We knew a guy involved in it, decided to take a road trip, drink a few beers,” he says. “It turned into a long Friday night ramble and the start of a beautiful friendship. ‘Holy shit, these are my people in San Antonio!”

Pro-Tips “I like to grill things that aren’t too complicated or overwhelming: One is beer can chicken, because there is always plenty of beer next to the grill. Your grill should be very hot if you are going to do fish or steaks. If you are doing burgers, place a plancha on the grill and sear the burgers so they stay juicy. Skirt steak with grilled veggies is always a crowd pleaser. Always include a dish that involves whiskey so the chef can sample as well.” Jeff White Executive Chef at Boiler House Texas Grill & Wine Garden

JEREMIAH TEUTSCH

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Over by River Road, the quiet launch of Pugels had local foodies abuzz this summer. What was the joint? How do you pronounce it? What were they serving? Turns out the cloak of suspense was intentional as John and Brandon Pugel are trying to gain attention for more than just their awesome hot dogs. We’ll get to the full menu in a minute, but even the Pugels have to acknowledge their superior product. “Brandon staffed really good people that are focused on service first, good quality and cleanliness,” John said. The elder Pugel knows his way around quality product, though. He’s director of sales at Vistar, a national vending distributor that supplies product to big-time sporting and concert venues. Clients include the San Antonio Missions, Spurs, Cowboys, San Francisco 49ers, New York Giants and the Yankees. “I’ve been around food service so we know the hot dog business because our company sells them to everyone under the sun,” John said. His connections with high-caliber vendors has helped him connect them to their first venture, the Original San Antonio Hot Dog House, which opened in 2012 at 1218 W. Bitters Rd., Suite 107 – and now Pugels. Wieners are sourced out of Chicago through the Eisenberg Sausage Co., while their Polish sausage comes via Usinger’s, Wisconsin’s oldest sausage makers who’ve been handling meat since the 1880s. The pillowy buns are shipped in daily out of New World Bakery in Kyle, Texas. The younger Pugel isn’t by any means a slacker. At 29, Brandon has held his fair share of management-level positions. He moved to San Antonio in 2005 to work at Red Robin, working at all four locations in town before spending time at Champps Kitchen and Bar and Fuddrucker’s. He rejoined Red Robin in 2011 as one of the company’s youngest general managers in the region. It was in these corporate kitchens that he developed his eye for a great product. Since opening the Original San Antonio Hot Dog House and bringing chef Michael Bashford on board, Brandon has focused on making the joints as addicting as possible. All sauces are homemade, corn dogs are hand-dipped and fried, and there’s no limit on toppings you can add to your dog. Visits to Pugels should include staples such as the S.A. Dog, a bacon-wrapped frank with creamy blue cheese sauce and a dose of fresh-grilled bacon bites, which was a highlight of the last two San Antonio Cocktail Conferences. The LA Dog is a subdued version of the Cali favorite where a bacon-wrapped hot dog meets avocado slices, jalapeños, mustard and cheese. Daily specials have turned into menu must-haves such as the Reuben dog, where Brandon and co. have really outdone themselves. It comes with house-smoked corned beef (they smoke at least six 12- to 15-pound briskets a week), sauerkraut, Swiss cheese and a house-made Thousand Island dressing, a creamy aioli with ketchup, julienned onions and a hint of neon relish. “I’m actually addicted to that stuff, I use it for my fries, everything,” Brandon said. Moving to the area was a no-brainer. The Mulberry and St. Mary’s intersection is already plenty popular with Augie’s Barbedwire Smokehouse and SA Pops down the way and Trinity favorite Bombay’s next door, but the area will see an influx of foodie joints with the opening of Pizza Classics and The Fairview Coffee Bar & Grub this summer. “We’re still figuring out the neighborhood,” Brandon said as John added: “We want to be a destination area so people stay for hours. A little foodie area.” Differences abound between Pugels and the original location.

DANNY BATISTA

The Father-Son Team

For starters, sales of the store’s vegetarian-friendly garden dog have tripled, while the Reuben dog and sandwich have doubled. The growth comes albeit with a smaller kitchen. “We condensed the menu down a little bit; we lost a couple of items,” Brandon said, though with 25 dogs available, there’s still plenty to choose from. “We use up every inch.” Stopping by for lunch might mean squeezing into the small former filling station during peak hours. If hot dogs aren’t your jam, you don’t have to skip out on the upcoming happy hour at Pugels. Named so that folks wouldn’t immediately associate the shop with hot dogs, Pugels’ line of cold-cut sandwiches, burgers and nachos are also gaining traction even deep into peak hot dog season. Handmade patties, sweet buns, grilled onions and signature pickle-based mayonnaise house sauce probably helps in that regard. As the school year approaches, the tiny corner shop is gearing up to beef up their specials — Brandon teased a drool-worthy Elvis Presley dog, with caramelized peanut butter, honey, grilled banana and bacon-wrapped wiener along with a balsamic dog with homemade vinaigrette, and a Boston baked bean dog. “We’ve got so much more to offer,” Brandon said.

Pro-Tips “For the perfect sear, dry meat completely and then just before it goes on the grill, add seasoning (add dry rub if using one) and lightly oil by putting cooking oil on your hand and patting it over the meat. You do not want it dripping as this will cause flare-ups (the worst thing that can happen). Place it on the hot part of the grill and allow it to sear. Don’t move it! This should take up to five minutes. Turn once and allow the other side to sear — again don’t move it! Your patience will be rewarded. The goal is to create a dark crusty surface that adds contrast to the moist center.”

JEREMIAH TEUTSCH

Brian West Executive Chef at Smoke: The Restaurant sacurrent.com /// SUMMER FLAVOR 2015

Dogs To Try Alamo Hot Dog Co. Corner of Crockett & Presa St., Commerce & Navarro St., Market & St. Mary’s St. (210) 831-2409; @alamohotdogco Since 2008, this little hot dog cart has dished out baconwrapped goodies off downtown corners. Cooked up fresh by father-son team John and Matthew Tristan, the cart has served as a staple for a busy downtown workforce and late-night revelers. Open for lunch, dinner and late-night only.

Augie’s Barbedwire Smokehouse 3709 N. St. Mary’s St., (210) 735-0088 augiesbarbedwiresmokehouse.com Augie’s dogs only come in one size — half pound and foot-long. Feeling ravenous? Try the chili cheese version and call it a day.

Donnie’s Chicago Style Italian 4939 NW Loop 410, (210) 562-3661 donniesbeef.com You’ll find more than hot dogs at Donnie’s, but if you’re not in the mood for pizza, give the loaded hot dogs a try. Fresh-grilled onions and peppers make all the difference.

Fattboys’ take on the hot dog. C

Fattboys Burgers & Dogs Multiple locations, fattboyburgers.com Toppings are the name of the game at Fattboys. They’ve got the ingredient palette to help you create any masterpiece you might have in mind — be it Botticelli, Picasso or Pollock. The Fattdog is as customizable as their burgers, with oodles of toppings to choose from, and it’s sliced lengthwise before grilling to create toastier edges.

Jerry’s Chicago Style Hot Dogs 149 E. Commerce St., (210) 465-8200 Who needs gourmet, when you can have the classics at Jerry’s Chicago Style Hot Dogs, a quaint and narrow shop that’s been dishing dogs up since 2004? With more than 10 years under its belt, the joint has street cred as owner Jerry Cahue, a Chicago transplant, knows how to replicate his hometown eats. Stop in for Vienna dogs with neon relish, mustard, white onion, pickle spear, tomatoes and more.

Shuck Shack 520 E. Grayson St., (210) 236-7422 Jason Dady is dipping into the hot dog market with a Tijuana Dog, first previewed at this year’s Burgers & Beer event as part of Culinaria. With his fifth concept, Dady is taking us to the coast with seafood dishes and oysters. The Tijuana dog is a bacon-wrapped 44 Farms beer wienie with crema, bacon bites, pineapple chunks and more. Don’t miss this one.

Wrigleyville Grill 602 NW Loop 410, Suite 146, (210) 369-9833 wrigleyvillegrill.com Jimmy Tingas, another Chicago native is bringing the Windy City’s staple to San Antonio. This time the Park North area gets a dose of diggity dogs ranging from traditional Chicago style to a “cheezy” beef dog with giardiniera peppers and velvety cheese sauce. 18

SUMMER FLAVOR 2015 /// sacurrent.com

Pro-Tips “Hardwood charcoal and grill over bright red, very hot coals. Look for white smoke (good), not dark grey/black (bad). Move steak if fat rendering causes darker smoke. Grill until heavy crust is formed. Flip. Repeat and allow to rest. Rest for minimum of 15 minutes. Serve with large crystal sea salts. For doneness, I use the middle of my palm and push down (for rare). The closer to your thumb, the pushback gets firmer (medium well). Grill summer fruit — it’s a great pairing with steaks or pork. Spray grill grates with nonstick prior to fruit, so sugar won’t stick. For dogs, blanch the bacon first. This renders off some of the fat and allows bacon to crisp up better once on grill while also preventing major flare-ups. Use a small toothpick to hold together. Turn often. Drink a lot of rosé or grapefruit-vodka tonics. Repeat weekly.” Jason Dady Executive Chef and Owner at newly opened Shuck Shack, Tre Enoteca, Tre Trattoria, DUK Truck and Two Bros. BBQ Market

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STATUS:

San Antonio Treasure De-Classified OPERATION: McNay Art Museum Outreach

CASE NO: 178423671895431-001 DETAILS:

REFERENCES:

MARC CHAGALL CONTACT:

Dream Village 1929

6000 North New Braunfels Avenue San Antonio, TX 78209 mcnayart.org / (210) 824-5368 OIL ON CANVAS. BEQUEST OF MARION KOOGLER MCNAY, 1950.24.

We used to be San Antonio’s best-kept secret, now we’re telling all. The McNay is an intriguing destination offering world-class art, as well as diverse and diverting experiences for everyone. Avenues to hike and bike, lawns for picnics, quiet courtyards for relaxing, surprise and inspiration around every corner. Now that you know, McNay. welcome to The

Grilling Safety Or How To Not Give Yourself Salmonella Be clean. The Spurs want some nasty, but not us. Wash your hands and scrub your utensils before you begin to prepare your food. Would you rather spend the night over the toilet or just 20 seconds over the sink with soap and water? Make sure your ingredients are prepared before you begin cooking. Make things easier for yourself so you’re not scrambling around the kitchen. That’s how accidents happen. Nobody cries over spilt milk, but you can definitely cry after accidentally touching a steaming surface. Barring your favorite chef’s recommendation to let your meat sit out for a few minutes, always keep your food in the refrigerator until it is ready to be used. That’s how bacteria start growing. And once bacteria make their presence felt, it’s hard to reverse it, especially if the food is in the “Danger Zone” between 40 and 140 degrees, seen as a garden for bacteria growth. Keep your perishables refrigerated or in a nice cool spot. Dairy, meats, poultry, fish – don’t leave them out. Make sure to stick them back in the fridge within two hours; under one hour if the temperature is greater than 90 degrees. Don’t trust Dad’s “special grilling instructions.” Make sure you always follow the manufacturer’s directions when grilling. If you don’t, you might grill your finger instead of the hot dogs.

Cross Contamination Is Real

When preparing a meal, make sure to have separate sections to keep raw and cooked food apart to prevent cross-contamination.

Throw away marinades that have come in contact with raw meat juices. Do not use on cooked meats! Clean your cutting boards and utensils between uses with hot and soapy water, don’t skimp on cleaning with just one or the other – possible salmonella isn’t worth it. Transfer cooked meats off the grill onto a clean plate or tray.

Charcoal & Gas

Don’t know if your grill is hot enough? An easy trick to gauge this is to hover your hand over the grill. You’ll know it’s hot enough when you can’t keep it there for more than two seconds. For charcoal grilling, use commercial charcoal briquettes or aromatic wood chips and follow manufacturer’s instructions accordingly for safe use. Gas grills have hot and cold spots that vary among grills. Refer to your grilling manual for help.

Meat & Poultry

Make sure to thoroughly thaw your meat or poultry before cooking. Prevent gas flare-ups and fires by trimming the fat off meat before cooking. Marinate your meats safely by refrigerating them in glass or plastic food-safe containers. Don’t forget about your food thermometer! Use it to gauge the appropriate internal temperature of whatever you’re grilling.

USDA’s Recommended Safe Minimum Internal Temperatures

Grilling Safety Or How To Not Give Yourself Salmonella Fish: 145 degrees Pork, Beef, Veal, Lamb — Roasts, Steaks and Chops: 145 degrees , but don’t forget the 3 minute rest time! Pork, Beef, Veal, Lamb — Ground: 160 degrees Turkey, Chicken and Duck—Roasts, Pieces and Grounds: 165 degrees Hot dogs: Keep ‘em hot! Reheat them until they are steaming hot! Modified from the USDA’s Grill It Safe guidelines

sacurrent.com /// SUMMER FLAVOR 2015

520 E GRAYSON 210.236.7422

SUMMER FLAVOR 2015 /// sacurrent.com

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SUMMER FLAVOR 2015 /// sacurrent.com

NICK SIMONITE

DAN PAYTON

Snapper throats are an early hit.

12 Hot Restaurants Where To Eat And Drink Right Now 1. Southerleigh Fine Food & Brewery 136 E. Grayson St., Suite 120, (210) 455-5701 southerleigh.com At three months in, Southerleigh, the latest eatery to debut inside the Pearl, is hitting its stride. The overwhelming task of training a massive back-of-the-house crew and a knowledgeable service staff, inside what was arguably the most hotly anticipated restaurant of the year, didn’t fall on deaf ears with chef Jeff Balfour or general manager Philippe Place. On the back end, Balfour and co. are delivering coastal fare that impresses almost as much as the renovated Pearl brew house the eatery is housed in. Stop in for a bangin’ lunch, where you’ll find sizable sandos and Current favorite Cellerman Pail specials with the kitchen’s greatest hits at almost ridiculous prices. The

entire deal is sweetened by the expert service of Place and his knowledgeable servers. Visits to Southerleigh involve gawking at the restaurant and its various dining pockets for several minutes on end. Exposed parts of the former Pearl brew house add a certain sense of nostalgia as diners enjoy several levels of dining within the same space that once provided brews to San Antonio and abroad. The brew tanks — don’t worry, these are much, much newer — are whirring again as Les Locke and a small army of brewers create playful libations available by the full-size pint or lunchtime pour. Sneak one in before going back to work. We won’t tell. Where Southerleigh really wins us over is with its snack line, perfect for guzzling down one of Locke’s creations. The chicken cracklins are addictive, while the snapper throats (fried collars) require some digging to tasty, buttery results. Did we mention Southerleigh’s known for its house-made bread? We’re partial to the fresh pretzels with tangy beer cheese and the bacon- and onion-jam topped deviled eggs. At Southerleigh, you’ll go for the snacks, and stay for the service, brews, boils and history lesson to boot. sacurrent.com /// SUMMER FLAVOR 2015

BUEN APETITO La Paloma Riverwalk Restaurant, a blending of culture and time, is housed in a historic building erected circa 1900. It is set on the most charming and oldest stretch of the San Antonio River walk. La Paloma offers indoor and riverside seating, scenic views of pedestrian bridges and the shade of 100 year old sprawling Cypress and Magnolia trees.

210.212.0566 | 215 Losoya San Antonio, TX 78205 | LaPalomaRiverwalk.com Reservations: 210.212.0566

1423 MCCULLOUGH AVE. | 210.226.7556 26

SUMMER FLAVOR 2015 /// sacurrent.com

Kombucha and veg-friendly dishes are a must.

2. Alchemy Kombucha And Culture 1123 N. Flores St., (210) 320-1168 alchemysanantonio.com What do you get when you combine fermented tea, cocktails, food, a communal patio and occasional live music? Usually, a total mess, but at Alchemy Kombucha & Culture the array of ingredients seems to work. Let’s break it down for you. On one end, owners Kevin Rayhons and Tim Trofimenkov are brewing fizzy and potent Element Kombucha using Trofimenkov’s mother’s recipes. Get a flight and sample all four out of square shot glasses and dive into the fizzy flavors all sourced from China. We’re partial to the earthy green tea, and peachy milk oolong. Those looking to find a sweeter

version can lean toward the rosy-tinged jasmine hibiscus, or head in the opposite direction and try the Smokey Black. Not ready to make the pungent plunge into the fermented stuff? Try the cocktails made by Joseph Hernandez, Javier Gutierrez, Cisco Garcia and Justin Cruz of Milan & Turin. Find light and fizzy turns like the fruity Fixed Element with cucumber, Pimm’s No. 1, jasmine-hibiscus kombucha and raspberries, or the Sherryforward Devil Makes Three with blueberry jam, lime, bay leaf gomme and Smokey Black. You’ll need something to soak up all the booze (remember kombucha has the slightest hint of alcohol already in it), and that’s where Brandon McKelvey and Mark “Wildcat” Garcia’s fare comes to the rescue. Vegans, vegetarians and omnivores can all coexist here, as the produce-driven fare shines and animal proteins are handled with care. Already a hangout for service industry folks looking for a fun spot to eat on a Monday, Alchemy’s aiming to please for lunch and late night. sacurrent.com /// SUMMER FLAVOR 2015

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“We make sexy BBQ and amazing DRINKS.” 28

SUMMER FLAVOR 2015 /// sacurrent.com

- Chef Brian West

DAN PAYTON

3. Smoke:

The Restaurant 700 E. Sonterra Blvd. (210) 474-0175 smoketherestaurant.com Good brisket in Stone Oak? Could it be? Though we may have been doubtful at first, chef Brian West and his crew of cooks and servers are helping change the reputation of Loopland — one sausage link at a time. Opened by the same folks behind China Garden, Smoke occupies the space that once housed Auden’s Kitchen, so to say that expectations are running high would be a bit of an understatement. Though you might not find the fish ‘n’ chips, you can find fun takes on snacks and, of course, full-blown barbecue boards. Start with the bread basket, baked in house, and dive into the brisket poutine for a sinful starter of crisp tater tots, brisket bits, chipotle aioli and a fried egg (naturally). What could be a heavy dish that leaves you feeling sluggish is instead a delight that we’re ready to eat again. Feeling more than peckish? Order the “Sexy BBQ Meatloaf” for a generous helping of skin-on buttermilk mashed potatoes that serve as a vessel for the loaf, a moist mix of brisket and bratwurst topped with a tasty tomato sauce. And when it comes to the barbecue itself, try one of everything. Brisket comes lean or fatty, served thick and alongside sliced Texas Toast. The Dr. Pepper pork ribs, less sweet than we would have guessed, are meaty and toothsome, while the turkey will put your mom’s Thanksgiving Day bird to shame. Try all six sauces West and co. whip up, and try not to sneak some home to go. Though we didn’t stick around for desserts, also made in house, we’re aching to go back and try the homemade and rustic sweets as well as a Sunday brunch that has our names all over it.

Bow-chicka-wow-wow – Smoke’s Sexy BBQ Meatloaf.

sacurrent.com /// SUMMER FLAVOR 2015

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SUMMER FLAVOR 2015 /// sacurrent.com

DAN PAYTON

Clear your sinuses with Attagirl’s Nashville-style hot chicken.

4. Cullum’s Attagirl 726 E. Mistletoe Ave., (210) 601-5353 facebook.com/cullumsattagirl It’s all about the chicken at Chris Cullum’s Attagirl. The cozy eatery, which opened in April on the corner of Mistletoe and Kings Court, offers an eclectic range of beers on tap, a casual indoor/ outdoor space and food rooted in family tradition. His inspiration is his grandmother, a butcher who once served fried chicken out of a double-wide trailer in Port Aransas. “Many of the recipes we use are slightly modified from her original recipes. It’s what she would cook for me and my family growing up in Helotes,” said Cullum, adding that he also uses her original butcher’s knife in the kitchen. “She’s long gone now, but Attagirl is a tribute to her and her chicken shack.” Currently, the menu offers two varieties of fried chicken. There’s spicy Nashville-style slathered in cayenne paste and topped with pickles, and Southern-fried, soaked in buttermilk and drizzled with

honey. A third variety rotates every few days along with specials like the fried chicken bologna sandwich. The kitchen is small — the wings are cooked in fryers behind the wraparound bar — but that hasn’t stopped Cullum from thinking of new ways to expand the menu, including a brunch kicking off this summer. “We’ll have chicken and waffles, chicken sausage and Sunny D mimosas,” said Cullum, describing his style as Southern homestyle cooking. “We’re using white bread and pimento cheese, and Miracle Whip is on its way. People have been fighting me on that, but you will see Miracle Whip here — you can’t resist the tangy zest.” Like his other culinary adventures, Attaboy food truck and Tucker’s Kozy Korner, Cullum hopes Attagirl will become a neighborhood establishment. “We love being the spot off St. Mary’s and being able to cater to the neighborhood and the industry folks who just want to come in and enjoy a beer,” Cullum said. “We don’t plan to have big signage or do a lot of promotion. We just want to be the place on the corner.” sacurrent.com /// SUMMER FLAVOR 2015

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SUMMER FLAVOR 2015 /// sacurrent.com

Huge patio & party room for events.

12403 West Ave • (210) 342-4040 tilotexmex.com • Order Online

DANNY BATISTA

Dainty and authentic French treats galore at La Boulangerie.

5. La Boulangerie 207 Broadway, (210) 223-0209 laboulangeriesa.com Much like sister location Saveurs 209, La Boulangerie brings a bit of the French lifestyle to downtown San Antonio. Though we’d kill for patio seating, the modestly sized indoor space is just as inviting as al fresco dining would be. Pallet furniture is bestowed with bright tangerine and soft pink cushions and light fills the smallish space. Come mornings, the heavenly scents of fresh-baked pastries fill the air (actually the aroma lasts throughout opening hours). Chef Caitline Nykiel, along with parents Sylvian and Sylvie pack in the Parisian delicacies. You’ll find take-home bread loaves for tasty

sandwiches and perfectly ornate pastries and tarts. Fall for the thick and custardy Parisian flan with flaky crust or take in one of the Viennoiseries like the house croissant, chocolate croissant, raisin roll and apple turnover. Take a slightly less guiltridden route with the two-bite Madeleine or Financiers. But the Francophile dream doesn’t end at delicate desserts — La Boulangerie also serves as a quickie lunchtime stop for busy downtowners or quaint tea time café for ladies who lunch. Grab a quiche Lorraine or rotating quiche of the week or get down with the no-fuss sandwiches. The ham and creamy Comté cheese is a simplistic joy, while the chicken, tomato, basil iteration delivers more layers of flavor. Don’t let your so-so French pronunciations keep you from stopping by this Broadway gem. The Nykiels are ready to educate the masses inside their warm space that asks you to put down the phone and concentrate on the task at hand. sacurrent.com /// SUMMER FLAVOR 2015

Stop in for our Daily Happy Hour specials, Burger of the Week, Weekend Brunch, and our AWESOME new menu!

4642 RIGSBY RD | (210) 648-3303 34

SUMMER FLAVOR 2015 /// sacurrent.com

SARA LUNA ELLIS

Fall in love with the fish tacos at Amaya’s.

6. Amaya’s Cocina 1502 E. Commerce St., (210) 265-5449 facebook.com/amayastacos Growth on the city’s East Side is bubbling up like a simmer in a meaty carne guisada, which coincidentally you can find inside Amaya’s Cocina. Opened by brothers Ruben and David Arciniega, Amaya’s is part taqueria, part café and full-time playground for the younger Arciniega and fellow chef Joel “Tatu” Herrera to create inventive twists on classic fare. A visit during breakfast means enjoying fresh-cracked eggs enveloped inside hand-rolled tortillas. But where Arciniega and co. really let loose is by setting ground rules as to how they’re providing colorful, healthful dishes on their menu. Current favorites include the tilapia fish tacos with tangy red

cabbage slaw and a creamy poblano sauce, and a veganfriendly sopa de elote that’s as velvety as it is hearty. The menu is tight, made to order and includes standard fare such as the aforementioned carne guisada found in the East Commerce plate. Instead of an oily, over-seasoned dish, the carne guisada scores points for being lean and hearty, as Arciniega lets the meat’s natural flavors shine. Vegetarians fret not — you can nosh on the “Hackberry Tacofication” of roasted root veggies atop corn tortillas and finished off with a dose of house-made chunky pea salsa. These aren’t your grandma’s tacos, and they don’t have to be when the guys are cranking out weekly dinners on Sunday and Monday evenings. There’s the faux-fideo made with zucchini instead of vermicelli and cooked in a light tomato sauce that pairs with a tender London broil. The menu’s about to get a quick revamp, so head in for your last chance at some of these items or take in whatever’s cooking at Amaya’s. It’s bound to be good. sacurrent.com /// SUMMER FLAVOR 2015

A Great Restaurant With A Fine Hotel Attached.

Citrus is no typical hotel restaurant. Our daily menu is equal parts inspiring, tantalizing and deliciously

markets and provisioners for the freshest and finest ingredients. All so that you may enjoy a meal

ack for. Who knows, you might even choose to stay the night so you can dine here again sooner.

O, TX

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E xecutive Chef, Jef fer y Balfour A CULINARY JOURNEY TRANSCENDING THE SENSES.

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150 E HOUSTON ST, SAN ANTONIO, TX | 210.227.9700 | HOTELVALENCIA-RIVERWALK.COM

SUMMER FLAVOR 2015 /// sacurrent.com

LIZZY FLOWERS

7. Mezcalería Mixtli 5313 McCullough Ave. (856) 630-5142 mezcaleriamixtli.com Cue the Etta James classic because San Antonio has its own mezcal bar, at last. After the success of their train car concept, the guys of Mixtli have extended their interior Mexican fare with a smoky bar selection inside a larger interior (though not by a whole lot when it comes to rowdy weekend nights). For those still not in the know, mezcal, other than being a gift from the Aztec god CentzonTotochtin (one of several party deities), is an agave variant. Basically, the tequila you’ve been drinking is a watered down mess compared to the smoky, grassy wonders of mezcal. You can try upwards of 70 types, from several Mexican states at the Mezcalería with co-owner and bar manager Jesse Torres. Even if you’re not into sipping tiny clay copitas, Torres has crafted a menu that introduces newbies to the fine spirit, further educates aficionados and keeps mezcal lovers more than happy. Try La Guadalupana, a fizzy number served in a flute that rivals a French 75, or go the boozy route with a Mariposa Negra, Torres’ nod to an Old Fashioned made with Olmeca Altos tequila reposado, Averna, Demerara syrup, licorice root tea and Orinoco bitters. All the booze requires great food and you won’t have to leave the premises to find it. Order the beef cheek and get to taco making with this fragrant and hearty barbacoa. Or keep things simple with an order of crunchy chicharrones and douse it with Valentina hot sauce. It’s the bar we never knew we needed but now can’t live without. Our bar has come along.

Try La Guadalupana.

sacurrent.com /// SUMMER FLAVOR 2015

WE cater! • 3714 Broadway • 11 am -9 pm • 210.957.1430 38

SUMMER FLAVOR 2015 /// sacurrent.com

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DAN PAYTON

Guacamole, chorizo and chicharrones at Toro Taco.

8. Toro Taco Bar 114 Brooklyn Ave. torotacobar.com The dichotomy of Toro Taco Bar is almost laughable. Where the heck else are you going to find fresh sea urchin at a taco joint? Turns out chefs and business partners Josh Cross and Rick Frame are just doing what comes naturally inside their tiny near East Side kitchen — making insane tacos and leaving any notion of pretention at the gate. Opened this past March, Toro Taco is an urban oasis come sundown. Made almost entirely by hand by Frame, the joint’s patio has turned into a refuge for downtown dwellers looking for a fun

bite, a cold beer and Texan tunes. Seven nights a week, Cross and a growing lineup of cooks whip up Tex-Mex favorites with a twist. Grab a few pals and load up on the chunky guacamole or gooey house queso. Spice things up with the chorizo-topped or roasted garlic versions with warm, crunchy tostadas. Sure, you can fill up on the Valentina-laced chicharrones or keep things light with a squash-filled quesadilla, but it wouldn’t be right to pay the toritos a visit without a go at those tacos. Yes, the cabrito and lengua tacos are great, but trust in Cross and his knack for stellar specials like the smoked achiote mollejas (sweetbreads) or the snapper he smokes fresh from the tanks of Groomer’s Seafood. When it comes to cool beverages, you’ll find a full bar, a growing list of Mexican brews and a choice of white or red house vino to wash down your dinner. Stay tuned for a soon-to-start brunch. sacurrent.com /// SUMMER FLAVOR 2015

Smokey Mo’s Bar-B-Q

Brisket - Turkey - Sausage Chicken - Pork Loin - Ribs - Sides San Antonio • (210) 481-3835 20210 Stone Oak Pkwy (near Stone Oak & Evans) San Antonio, TX 78258

Spring Branch/Bulverde • (830) 438-8330 19851 Hwy 46 W (Just east of 281 on Hwy 46) Spring Branch/Bulverde, TX 78070

San Antonio • (210) 494-9090 22106 Bulverde Rd (Corner of Evans & Bulverde) San Antonio, TX 78259

Boerne • (830) 331-2633 1685 River Road (The Ranch at Cibolo Creek) Boerne, TX 78006

We Cater! No Order is too big!

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l a n r e t a Twins Fr Great Food: Your Place. Or Ours.

CENTRAL: 4200 Broadway @ Hildebrand • (210) 826-0800 MOBILE RESERVATIONS: www.cheesyjanes.com 42

SUMMER FLAVOR 2015 /// sacurrent.com

LIZZY FLOWERS

Get your fill of smoked meats at Dignowity.

9. Dignowity Meats 1701 E. Houston St. dignowitymeats.com If San Antonio is to be a #CityOnTheRise, then it’s about time we start demanding more on-the-go lunch options. What’s more fast-paced than a sandwich? A hot dog cart (but that’s another story, which you can read on page 13) but until those are ubiquitous across the city’s downtown, we’ll stick to the sandwiches found at Dignowity Meats. Opened by longtime best buds Shane Reed and Andrew Samia, Dignowity offers a casual lunch from 11 a.m. to 3 p.m. and we’re still waiting for that four-hour window to expand. Get there early if you want to take advantage of the full menu of smoked

meats and structurally sound sandwiches created by the duo also responsible for the Crazy Carl’s food truck. Even after having their slicer stolen in early spring, the sandos were still on point. We’re fans of the classic turkey caprese on ciabatta, a formidable bite made of freshly sliced turkey breast, balsamic mayo, house pesto, tomatoes and mozzarella. Take down a salumi if you’re feeling spicy, as it combines hot sopressata and salami, along with a bright olive relish and a tangy house giardiniera. Though we’d be more than happy with a bag of chips and a Coke, Dignowity Meats helps seal the deal as our favorite casual joint with creamy sharp cheddar mac that also makes an appearance in the Burnt End Melt sandwich — brisket bits, mac and sliced pears, because casual doesn’t always means basic. Place your order at the window, plug into the Wi-Fi or take it to go and enjoy it at your desk — sure beats last night’s leftovers. sacurrent.com /// SUMMER FLAVOR 2015

the closest you ll get to new york.

Home of the Big Poppy & the Best NY stlye Cheesecake around!

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7115 Blanco Rd ste#10, San Antonio, TX (210) 366-4000 www.PoppysPizzaSA.com

SUMMER FLAVOR 2015 /// sacurrent.com

HOURS: TUE–THURS: 2PM – 11PM | FRI-SUN: 12PM-1AM

BRYAN RINDFUSS

The Franken-taco is worth the drive south of SA on I-37.

10. Raul’s Enchilacos 101 Creekwood Dr., Floresville (210) 394-8437 facebook.com/raulsenchilacos Perhaps we’ve included Raul’s Enchilacos for multiple reasons. Maybe it’s to help convince partners Raul Vela IV and Saam Miremadi that San Antonio needs them inside 1604? Maybe it’s because the signature enchilaco is the most wholeheartedly stoner food we’ve ever enjoyed? Maybe it’s because the barbacoa tacos were some of the best we’ve ever had? It’s definitely a combination of all three, and even if Vela and co. don’t make it to San Anto within the next few months, a trip to the bright teal roadside building is in order … like yesterday. Vela and Miremadi made sure you can’t miss your destination — “TACOS” is written in bright red block font on the backside of

the building. The trip is but a jaunt down I-37 South to Floresville so it’s best to carve out some time if you’re heading there. Park along the gravel-lined spots and head inside. No, you won’t be overwhelmed by an expansive space. Instead you’ll find a teensy building filled with fun Mexi-arte from luchadores in shiny masks to bright bottles of Tabasco. Do your best to take in the giant, wall-sized chalkboard menu that, though large in size, keeps items to a minimum. You’ll find the now legendary enchilaco — the lovechild of a taco and an enchilada with your choice of meat — as the star. And though it’s not necessarily groundbreaking, the enchilaco is made with care and quality ingredients. Tortillas are sourced in San Antonio, salsas are made daily and meats are prepared expertly. But don’t overlook the street tacos or the nachos for that matter. An order of the Tres Hombres, topped with pulled pork, barbacoa and chicken and a pineapple-laced pico de gallo, is more than enough to feed a crowd. Get an order of street tacos for the road. sacurrent.com /// SUMMER FLAVOR 2015

PLANT-BASED TEX-MEX,

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SUMMER FLAVOR 2015 /// sacurrent.com

CASEY HOWELL

11. Biryani Pot 9386 Huebner Rd., Suite 109 (210) 561-8874 biryanipotusa.com Hyderabad was once a princely state during British rule of India. These days the cuisine rules and it is typified here by Biryani Pot, a simple but colorful café near the Medical Center. A good place to start is with the street-foody egg bonda, a hardboiled egg that’s dipped in seasoned chickpea batter, deep fried and lightly dusted with chili powder. Those wanting to turn up the heat can do so with the gobi Manchurian, a popular Indo-Chinese dish with a crunchy flour and cornstarch coating and a saucy, sweet-sour-spicy kick. More batter coats the individual kernels in BP’s masala pepper corn — aromatic, addictive, and in need of nothing but restraint. Beer would be good here, but, it not being available, an unusually complex salted lassi, perfumed with cinnamon and cardamom, does the job perfectly. Goat bounds to the fore in the entrée section with the earthy-herby house special curry, generously portioned, deeply red with chilies and only marginally bony. For a less assertive take on our favorite can-chomping scavenger, consider the creamy kurma with yogurt and cashews. The meat in this dish was less abundant, but the overall impression was of greater luxury. BP’s fish curry with curry leaves and black mustard seed shows off the style of the larger Andhra region which Hyderabad is a part of. And as it’s in the name, a biryani: the chicken dum (the term refers to an ancient, slow-cooking technique for meats) is suggested for its impeccable, long-grain rice, moist, marinated chicken and delicate spiciness. The friendly staff can help newbies navigate other dishes such as the various masalas and kurmas as well as curries and kormas. A mild raita, not on the menu, can be supplied by the kitchen as an accompaniment to any of the above dishes. Go for it.

Try the fried cauliflower.

sacurrent.com /// SUMMER FLAVOR 2015

LIZZY FLOWERS

Call it Tre North and get there ASAP for tender, wood-fired chicken.

12. Tre Enoteca 555 W. Bitters Rd., (210) 496-0555 facebook.com/treenoteca By all means start with Tre’s luscious lobe of freshly pulled mozzarella. It shimmers with olive oil, sparkles with sea salt, springs back from the touch … and it just plain tastes good wrestled atop a slab of assertively grilled bread. And this is only the beginning at this latest iteration of Jason Dady’s much-massaged location in Artisan’s Alley. The newly opened-up space has shed almost all traces of its most recent Asian-esque guise, there’s now a bar with a space more its own, and the overall feeling is at once rustic and airily contemporary. Perfect for pizzas that, while nodding to tradition, sport toppings 48

SUMMER FLAVOR 2015 /// sacurrent.com

such as prosciutto, mint and ricotta with black cumin cream. Pastas also seem to straddle two worlds, a case in point being a plate of fusilli with hand-ground pistachio pesto, cherry tomatoes and Parmesan; it only needed a drizzle of olive oil to bring everything together. With the new concept (which admittedly combines dishes and concepts from both Tre Trattoria and the old Bin 555) also came a new toy, a pasta extruder. It was spitting out squid ink rigatoni one night, and if the tubes tended to collapse with cooking, a lamb ragu with black truffle cream saved the day. A Washington State cabernet could be contemplated here. However, diners in the mood for something more comforting than confrontational are not neglected. The wood-fired, freerange chicken served in a nest of arugula with piquillo peppers, lardons and fingerling potatoes can simply be enjoyed without any need for examination. Same goes for old fave, Nutella tart.

Fresh. Local. Vegan. 620 South Presa Street, San Antonio, TX 78210 • 210.228.0073 www.facebook.com/SenorVeggie • www.SenorVeggie.us

Authentic Thai Cu isine

226 W Bitters Rd #124 • (210) 545-3354 • saebthainoodlesa.com sacurrent.com /// SUMMER FLAVOR 2015

Cheap Eats We’ve Rounded Up Some Of The Least Expensive, But Plenty Delicious Bites Around Town CASEY HOWELL

Baller El Siete Mares 3831 W. Commerce St. (210) 436-6056 elsietemaressa.com At El Siete Mares you can find delicious weekday specials. The menu includes enchiladas de camarón, which comes with two shrimp enchiladas topped with tomatillo sauce and mozzarella cheese. The $5.99 special is served with rice, salad, French fries and shrimp-based garlic soup.

Guillermo’s 618 McCullough Ave. (210) 223-5587 guillermosdowntown.com Guillermo’s is an Italian-American favorite where 99 percent of their lunch menu is under $15. For $9.99 you can get a gourmet sandwich like the meatball, provolone and feta with a side salad or spinach bow-tie pasta salad. Mamma mia, that’s a spicy deal!

Hot Joy 1014 S. Alamo St. (210) 368-9324 hotjoysa.com Fried chicken on steroids is how we like to describe Hot Joy’s hot fried chicken. The chicken is served with chili oil, Szechuan peppercorn, sour chilies, and blue cheese for only $13.99. On the Hot Joy menu, the meal is listed under the “Large” category. It’s safe to say this is a hot deal. Or stop by on Wednesdays when the eatery has their signature twice-fried crab fat caramel wings and other fun iterations for $5.

Can’t beat it: $5 wing Wednesdays at Hot Joy.

Lüke San Antonio 125 E. Houston St. (210) 227-5853 lukesanantonio.com Normally it would be hard to walk out of Lüke’s without dropping a President Grant, but the restaurant does offer daily express dishes for $10 such as Monday’s Tabasco honey-fried chicken with red beans and rice or Thursday’s pork jambalaya. Pick one up for a power-lunch special.

Osteria Il Sogno 200 E. Grayson St. (210) 223-3900 Osteria Il Sogno, San Anto’s primo destination for authentic Italian cuisine, has a fun secret. The margherita pizza, originally priced at $14, is a steal if you get to it fast enough, dropping to $6 if you get there at 6 p.m., $7 at 7 p.m., etc.

The Monterey 1127 S. St. Mary’s St. (210) 745-2581 themontereysa.com Every Tuesday between 6 and 10 p.m. The Monterey offers a $5 burger special. The burger is a bacon cheeseburger with house pickles, lettuce, tomatoes and onions. The special includes fries, but we were sold at the mention of bacon. Be prepared for a long wait.

Tribeca Di Olmos 4331 McCullough Ave. (210) 320-0698 tribecadiolmos.com Tribeca Di Olmos is a restaurant that specializes in American cuisine. Pizza, seafood, steak; you name it, they got it. At Tribeca, you can also find delicious pastas including pesto tagliatelle with chicken. The $14 dish is served with parmesan cheese and wild mushrooms. Yum.

Sushi Zushi

Try the specials at Tribeca. 50

SUMMER FLAVOR 2015 /// sacurrent.com

Multiple locations sushizushi.com At Sushi Zushi, you can try the sushi sampler. For $14 you can purchase an assortment of nigiri and maki-zushi, including tuna, salmon, yellowtail, octopus and shrimp. You will also receive your choice of a California, Philadelphia, spicy tuna or spicy salmon roll.

Pizza Italia 3023 Thousand Oaks Dr., Suite 101 (210) 494-8646 pizzaitaliasa.com Want just a taste? Pizza Italia serves by the slice for $1.99 each. Add a house or Caesar salad and a soda and you’ve got yourself an easy $6 lunch. The pizzeria also offers a large pepperoni pizza for $7.99 on Mondays after 5 p.m.

Qué Tortas 7500 Eckhert Rd. (210) 680-1826 At Qué Tortas, not only can you get the daily special, which includes a stuffed torta, a drink and a serving of fries for $9.99, but you can also purchase a tray of taquitos for only $4.99. Is this Qué Tortas or Qué Oferta?

Radicke’s Bluebonnet Grill Pizza fit for kings and queens at Royal Pizza.

Casual Burger Boy 2323 N. St. Mary’s St. (210) 735-1955 burgerboy.com There are several reasons Burger Boy has become a revered establishment in San Antonio. Quality food and low prices are two of those reasons. Try the Bates Special, which includes a burger boy, regular fries and a regular drink, for only $4.59. If you’re feeling extra hungry, you can also upgrade to the Working-Man Special, which includes a double-boy, large fries and drink for $6.29.

El Pollo Regio Multiple locations elpolloregio.net Make sure to try El Pollo Regio’s chicken combo for only $6.99. The meal includes four pieces of chicken, a side of rice, beans, four corn tortillas, grilled-onions, two salsas and a 12-ounce drink. It’s all in the name; El Pollo Regio’s chicken is royally delicious.

Laguna Madre’s Multiple locations lagunamadreseafood.com The Fisherman’s Platter at Laguna Madre’s includes a fried cod fillet, four fried shrimp and four fried oysters. Also included with the platter are fries, coleslaw, bread and hushpuppies. All that seafood for only $13.95 sure sounds like a catch. Visit all three locations — 5123 Rigsby Ave., 402 SW Military Drive, 10614 Westover Hills and 18195 U.S. Hwy. 281

Lung Fung 14530 Brook Hollow Blvd. (210) 494-4607 Lung Fung is a North Side restaurant and buffet that serves Chinese favorites for under $10. The restaurant offers personal dinners that include soup, crab Rangoon, an eggroll, rice and chicken teriyaki with an extra choice of meat for only $9.95, or two extra meats for $11.95.

237 N. W.W. White Rd. (210) 337-4007 Radicke’s Bluebonnet Grill specializes in good old Southern home-style cuisine. The menu often includes items such as chicken-fried steak, fried pork cutlets and hamburgers with onions and gravy. Try the daily special for $7.95, which also comes with two veggies and a homemade bun.

Royal Pizza 4415 De Zavala Rd. (210) 399-2220 royalpizzasanantonio.com Where else can you get away with four slices of pizza and a soda for just $3.99? That’s less than a dollar per slice. Royal Pizza also offers a ‘za world tour of over 50 specialty recipes, all named for and inspired by a European city, for around $10.

Rudy’s Seafood’s 4122 S. Flores St. (210) 532-1315 rudysseafood.com Rudy’s Seafood’s Fish and Shrimp Combo includes fish, shrimp, fries, a small cup of tartar, coleslaw and two slices of bread for $11.57. And that’s including tax! We’d carry Rudy out of the restaurant if I could. Rudy! Rudy! Rudy!

Thai Spice and Sushi 8327 Agora Pkwy., Selma (210) 658-1665 thaispicesushisa.com From 11 a.m. to 3 p.m. Monday through Friday (noon to 3 p.m. on weekends), you have your choice of 24 menu items that come with rice, a spring roll and the soup of the day for $7. Don’t forget to bring a friend to help roll you away from the table afterward.

Youz Guyz 316 Pat Booker Rd., Universal City (210) 659-8930 youzguyzcheesesteaks.com Ten dollars gets you 10 inches at this Philadelphia eatery, as in a meal consisting of a 10-inch original Philly cheesesteak, fries and a drink. The establishment delivers friendly and speedy service too … as long as you’re not a New York Rangers fan.

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W h er e M e x ic a n s tr ee t f o o d u l F o o d m ee ts L a ti n S o

8142 BROADWAY ST• SAN ANTONIO, TX 78209 • (210) 930-9399 • betosaltmex.com SUMMER FLAVOR 2015 /// sacurrent.com

DAN PAYTON

Military Discounts • Private Patio for events • Catering Available

1302-1 Austin Hwy San Antonio, TX 78209 Phone: (210) 474-6699

L & L signature Grill Mix Plate

Open daily 10a-9p 1302-1 Austin Hwy Sa, TX 78209 | 210.474.6699

Go for the sandos at Fratello’s.

Healthy-ish Fratello’s Deli 2503 Broadway (210) 444-0277 fratellosdeli.com Looking for something cool to satisfy you in the summer heat? Check out Fratello’s Deli where you can find a number of cool gourmet entreés. For under $10 you can try several different types of panini freddi: Calabrese, Romano, Muffaletta and the list goes on.

ORDER TO GO:

Tue-sun: 11am-4pm • closed Mondays 623 URBAN LOOP, SA, TX 78204 • 210-800-3487

MAAR’s Pizza and More 14218 Nacogdoches Rd. (210) 599-7400 maarspizzaandmore.com MAAR’s Pizza likes to remind its customers that their pizza and pasta is made with 100 percent extra virgin olive oil and 0 percent trans fat is used in all of their fried food. That sounds pretty healthy to me. What’s even better about MAAR’s pizza is that you can get a 14-inch pizza for only $14. Also, they provide free Wi-Fi. I know, that sounds out of this world. Continued on page 55

The Most Appreciated lunch from the land of the tequila + the mariachi RO-HOPORKANDBREAD.COM sacurrent.com /// SUMMER FLAVOR 2015

2503 Broadway St, San Antonio, TX 78215

(210) 444-0277

SUMMER FLAVOR 2015 /// sacurrent.com

Mon Nights

Continued from page 53 (Cheap Eats)

Open Mic & Jam 7-11pm

Tues. & Thurs Nights

Karaoke/DJ, 6pm- 10pm

Wed. Nights

Comedy Show & Open Mic 7pm-9pm FREE Wine Tastings

Fri. & Sat.

Get your gluten-free fix at Max’s.

Live Bands 7pm-11pm

Max’s Wine Dive 340 E. Basse Rd. (210) 444-9547 maxswinedive.com Max’s Wine Dive in the Quarry specializes in wine, but you can also find some delicious eats, including pulled pork stuffed peppers. The gluten-friendly meal ($12.75) is stuffed with pulled pork and cotija and topped with chipotle aioli and cilantro chimichurri.

Covered Patio • Beer and Wine • Drive Thru Catering & Delivery • Live Bands

Like us on

HAPPY HOUR 4-7PM 110 N. Crossroads Blvd • 210-732-7300 • CrossroadsBBQSA.com

Pho Cong Ly 300 W. Bitters Rd. (210) 499-5572 phocongly.com The bowls of pho are huge. They’re probably big enough that Godzilla and King Ghidorah might think they are the Pacific Ocean and start fighting. It’s kind of scary. But what’s not scary is the price. Each of the 22 different types of pho goes for just $7.85.

Panchos and Gringos 900 Nolan St. (210) 227-6700 People often stop at Panchos and Gringos for the restaurant’s amazing breakfast and lunch. We’ve even heard the words “best pancakes” thrown around a few times. Whenever you stop, make sure to also try the eggs Florentine. The company takes pride in making sure its eggs are extra fluffy and extra filling.

Taste of Malabar 5999 De Zavala Rd., Suite 109 (210) 561-4409 A $10 budget can get you far at Taste of Malabar, also known as Taste of India. The restaurant offers 12 vegetarian meals for $9.95 along with many chicken and tandoori specials. You can also try their vast assortment of naan bread for $1.50-$2.50 each. Continued on page 59

San Antonio’s Best

Turkish Grill LUNCH & DINNER SPECIALS OPEN 11AM-10PM EVERYDAY

8507 McCullough #B13 • 210-399-1645 (LOCATED BEHIND NORTHSTAR MALL)

sacurrent.com /// SUMMER FLAVOR 2015

Rodriguez Butcher Supply Co.

FOOD & KITCHEN EQUIPMENT

1715 W COMMERCE ST • MON-FRI 8AM-5PM • (210) 223-6131

Providing Innovative Culinary Equipment

Since 1949! @the_homebutcher

SUMMER FLAVOR 2015 /// sacurrent.com

From Home cook to Executive chef, We have the LARGEST selection of

Kitchen cutlery in Texas!

The most complete, chef driven knife selection in Texas. - Chef Robbie Nowlin

Left to right: Chef Robbie Nowlin, Chef Jason Dady, and Chef Stefan Bowers

sacurrent.com /// SUMMER FLAVOR 2015

3938 S Zarzamora St SA,Texas 210.932.2500 | Alamopizza.net

af es RESTAURANT & BAR

GREAT FOOD! Happy Hour 11a-6p & 9p-11p Daily Lunch Specials • Dinner & Dancing

NEW ERS! OWN Like Us on Facebook for Upcoming Events & Theme Nights!

1039 NE Loop 410 (Between Nacogdoches & Broadway) • 210.826.7118 www.RafflesRestaurantandBar.com

SUMMER FLAVOR 2015 /// sacurrent.com

Continued from page 55 (Cheap Eats)

OPEN DAILY FULL BAR SERVICE

HAPPY HOUR 3-6 $2 off Appetizers, Spirits, and Cocktails $1 off Beer and Wine

The miracle here? Good extra-cheap tacos.

Tacos

DINE-IN, PICK UP, DELIVERY & CATERING

El Milagrito Café 521 E. Woodlawn Ave. (210) 737-8746 elmilagritocafe.com Between Monday and Friday at El Milagrito Café, you can purchase the restaurant’s daily lunch special. For only $5.99, the specials include not only an authentic Mexican entrée, but also a drink to go with it. As a bonus, all plates are served with rice, refried beans, salad and two handmade tortillas.

12651 Vance Jackson Rd #108 @ De Zavala

210•558•2018

Los Robertos Tacos Multiple locations losrobertostacoshop.com Everyone knows breakfast is the best meal of the day, and so does Los Robertos by making its breakfast tacos three for $2.99 between 5 a.m. and 4 p.m. You can also catch their assorted weekday specials that don’t max $6.99, or six carne asada tacos for $6.50.

Mama Margie’s Mexican Café 10927 Culebra Rd. (210) 277-7090 mamamargies.com Mama Margie’s Mexican Café has served San Antonio some of the cheapest, yet most delicious, tacos one can find. But did you know that the chain’s Culebra store also serves $6.99 daily specials that include entreés such as the beef enchilada plate, the chicken fajita plate and the carne guisada plate?

Taco Cabana Multiple locations tacocabana.com What could possibly be better than bean and cheese nachos washed down by a beer or margarita? Getting bean and cheese nachos washed down by a beer or margarita for only $3. Between 4 and 7 p.m., Taco Cabana’s happy hour allows customers to get the perfect mid-day pick-me-up. Continued on page 61

BETWEEN 8A-2P | 210.737.8646

521 E Woodlawn Ave. SA, TX 78212 sacurrent.com /// SUMMER FLAVOR 2015

SAN ANTONIO’S OLDEST AUTHENTIC FULL MENU JAPANESE RESTAURANT

“OPEN 7 DAYS A WEEK-SINCE 1970”

SIZZLIN’ SUMMER

HAPPY HOUR $3 DRINKS | APPETIZERS | SUSHI | ROLLS SUSHI BAR ONLY | DINE IN ONLY 1032 S. Presa · TacoHavenSouthTown.com

Thank you, San Antonio! 2008 2009 2011

tonio

san an

WINNER BEST BREAKFAST TACOS

“The 64 Best Tacos in the Country” - Rachel Ray

9030 WURZBACH RD. | 210.615.7553 FUJIYAJAPANESEGARDEN.COM 60

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210.822.9533 • 145 E. HILDEBRAND & McCULLOUGH

Continued from page 59 (Cheap Eats)

e 0 u c e b r A Ba since 195 n o i t i d Tra

Taco time at Taps y Tapas.

Taquería Chapala Jalisco Mexican Restaurant 1819 McCullough Ave. (210) 735-5352 Large portions with itty-bitty prices, Taqueria Chapala Jalisco Mexican Restaurant serves specials such as three tacos for just $2.99. The taquería serves breakfast all day with ample servings of chorizo, eggs and bacon to go around.

Taquería Datapoint 4063 Medical Dr. (210) 615-3644 It might be possible for Taquería Datapoint to have too many deals. They sell all tortas for $4.75, all burritos for $4.50 and all orders of mini taquitos for $6.50. For plates that keep both your stomach and wallet full, try out the combination or cheese enchilada plate for $7.50.

Taps Y Tapas 1012 N. Flores St. (210) 277-7174 tapsytapas.com Ten dollars can go a long way during Taps Y Tapas’ Social Hour. You can either get three tacos and two tallboys, two tacos and two pints, or one taco, two pints and a tallboy. There are different ways to mix it up at Taps Y Tapas, see which suits you the best.

1150 Austin Hwy. SA,TX 78209 | 210.828.2829 sacurrent.com /// SUMMER FLAVOR 2015

DANNY BATISTA

The shake lineup at Bowlero. 62

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Boozy Nostalgia An Open Letter To Alcoholic Milkshakes Jessica Elizarraras For some, the idea of hooch and dairy might make them queasy. But for those with an iron gut, a high-tolerance for lactose or just an insatiable craving for a milkshake, we know where you can jack up dessert with a little bit of tequila … or vodka … mezcal works … even beer. Read on for where to find these boozy, creamy creations around town.

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BLUE BOX custom crafted cocktails

3 1 2SUMMER P eFLAVOR a r l2015 P/// sacurrent.com k w y, S a n A n t o n i o, T X 7 8 2 1 5 â&#x20AC;˘ ( 2 1 0 ) 2 2 7 - 2 5 8 3

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boba-ology NOW OPEN

HOOKAH & BUBBLE TEA 6565 BABCOCK RD STE. #23 (AT DE ZAVALA) 210.384.2974

boba tea fresh juice bar 8002 CALLAGHAN RD. STE.#105 ( AT IH 10W) 210.265.3706

7220 Louis Pasteur Dr. # 125 210.854.4771 suckithookah@hotmail.com

funcdist.com

:PTFunctional

Prevent

Hangovers

With Party Aid! Keep The Party Going,

without regretS A trio of Alamo Drafthouse’s adult shakes. Much to the chagrin of my waist and my dentist, I’ve got a bit of a sweet tooth. So it stands to reason that I’d be jazzed for saccharine desserts that also happen to be fully loaded with some sort of spirit. My first foray into the world of boozy shakes and cocktails was some years ago at Alamo Drafthouse. Though menus vary from theater to theater, a few staples persist such as the stout shake, usually made with thick Guinness and a few scoops of vanilla ice cream. The porter shake is similar enough and at $7-$8, found under “Adult Shakes,” is definitely just as filling as any other item menu. The selection is plenty to work with but the release of blockbuster flicks calls for fun specials from the kitchen like a strawberry and cheesecake bite shake during May’s Pitch Perfect 2. Acascrumptious, indeed. The nostalgia kicks into high gear at Bowlero (13307 San Pedro, 210-496-3811) where bright arcade games, a ropes course and glow-in-the-dark bowling lanes are paired with a full bar. At $9 each, the shakes aren’t cheap, but they’re stacked with Stoli vodka. I grabbed a seat along the massive bar, found the “Spiked Milkshakes” menu and ordered a favorite combination of mine — literally anything salted caramel. Cheekily labeled as a “Salt & Caramel, Push It Real Good,” the shake was a combination of vanilla ice cream, chocolate syrup, caramel sauce and Stoli Salted Karamel, topped with fluffy whipped cream and served in a frosty Mason jar mug. Though not overwhelmingly sweet, all things considered, the dessert is nuanced. The shake options abound at Bowlero, where you can find almost as many activities as you can menu items. The Sticky Icky PB&J (Stoli’s Sticki honey-flavored vodka, vanilla, grape jam, creamy peanut butter and whipped cream) also got the job done but did have me wishing the Continued on page 69

100% All Natural Vitamin Supplement Beverages Gluten Free Certified Paleo Certified Low Gi Sweetened with 100% Raw Organic Blue Agave Ultimate in Re-Hydration Prevent/Cures Hang Overs Great for Daily Consumption

FIND US AT: Email Patrick@funcdist.com or

call 210-605-0159 to carry in your store sacurrent.com /// SUMMER FLAVOR 2015

WANNA HAVE SOME FUN IN YOUR MOUTH?

WE DELIVER!

3 area locations 11255 Huebner Rd, San Antonio, TX 78240 15139 Bulverde Rd, Ste 103, San Antonio, TX 78247

STONERIDGE MARKET PLACE 281 AND EVANS RD 210.591.0094

5317 mCCULLOUGH aVE. SATX 210.591.0093

812 S. PRESA IN SOUTHTOWN 210.591.0095

urthjuicebar.com

AHOGADA

S U O R U T N E V AD

S A T R O T

BREAKFAST, BRUNCH, & LUNCH

LA VALENCIANA

TUE-SAT 8:30AM-2:30PM • SUN BRUNCH 9AM-2PM

2211 NW MILITARY HWY, SATX

Continued from page 67 (Boozy Shakes) SARA LUNA ELLIS

HANDCRAFTED SWEETS MADE FROM SCRATCH.

French Macarons made daily

WE ALSO MAKE CUSTOM CAKES Get cheeky with Mixtli’s Beso Totonaca.

Chocolates,Cakes & Fine Candy by chef Susana

peanut butter had been chunky for once. And there was still more to try in the “Big Coconuts & I Cannot Lie” and “Naughty By Berry.” I’m saving it for next time if I bowl higher than a 140. If the neon lights and Bowlero’s sheer size is a turnoff, I’d suggest visiting Olmos Bharmacy (3902 McCullough Ave., 210-822-1188), one of the few soda fountains left in town where you can still get malts made to order while sitting on quaint swiveling stools. Go for the Guinness shake with chocolate ($6) instead of vanilla for darker notes that bounce off the rich beer. Split it with a beau and take in one of the live acts lined up weekly. The youthfulness of alcoholic shakes has also trickled into the cocktail scene. At Alchemy Kombucha and Culture (1123 N. Flores St., 210-320-1168) the dairy of choice is yogurt that’s used to make their popular mango lassis. Creator Javier Gutierrez wanted to keep along with the culture portion of the restaurant. “I had been messing around with yogurt cocktails while experimenting with the menu at Brooklynite,” Gutierrez said. “Considering that we were going to start incorporating fermented tea into our cocktails when we started our project with Alchemy, using a cultured product just made sense,” he added. Paired with one of their spicier dishes, the lassi — mango puree, yogurt, turmeric, black cardamom and mint — turns into a great pairing, and it’s just as good on its own for dessert. Another bartender tinkering with milky cocktails is David Naylor of Park Social (224 E. Olmos Drive, 210-8220100), who recently experimented with a cookies and cream concoction using pecan milk infused with chocolate chip cookies, blended and strained to create a cereal milklike flavor, and topped with rum, bourbon and simple syrup over crushed ice. The cookie garnish was a nice touch. At Mezcalería Mixtli (5313 McCullough Ave., 856-6305142), bar manager and co-owner Jesse Perez wanted to offer a cute beverage that reminded folks of a simpler time. The layered and smoky drink, which combines Del Maguey Crema de Mezcal, evaporated and condensed milks, vanilla and cinnamon is part rompope, part horchata and full-on flavorful. The tiny clay jarrito it’s served in makes this drink one of my favorites around.

who graduated from Le Cordon Bleu Paris

(210)545-2200 • 946 N. LOOP 1604 W. SUITE 145 CANYON CREEK (NEAR HOULIHAN’S RESTAURANT)

Cookies, Brownies, and More!

sacurrent.com /// SUMMER FLAVOR 2015

MON 5-8p • Tues-Fri 2-8P Sat 12-8p • Sun 2-8P

r u o r o f ask a

FRESH HOUSEMADE ICE CREAM, GELATO, & SORBET ALL NATURAL HANDCRAFTED ARTISAN PALETAS

n a n a B Split!

banana splits, sundaes, shakes, malts and floats

3420 N. ST MARY'S ST., STE. 101 SAN ANTONIO, TX 78212 • 210.882.8903 LOCATED NEAR THE SAN ANTONIO ZOO & AQUARIUM AND BRACKENRIDGE PARK

y l l a ci Espe ! u o Y For

18402 US HWY 281 N., suite 107, SA, TX 78259 • 210.277.0308 • Cakeartsa.com

DIY Boozy Shakes 4 Adult Desserts We’re Making

Boozy Key Lime Pie Shake

Ingredients 2 tablespoons milk ¼ cup lime vodka 2 cups vanilla ice cream 1/3 cup whipping cream ½ cup of crushed graham crackers, for garnish Whipped cream, for garnish How to: Mix the ice cream, milk, vodka and cream in a blender until smooth. Stir in graham crackers after blending and pour mixture into chilled glasses. Top with whipped cream and crushed graham crackers to taste. Serves 3-4.

Kahlua Cookie Dough Milkshake

Ingredients 2 cups cookie dough ice cream 1 cup cookies ½ cup milk 1 ounce Kahlua coffee liqueur Crumbled cookie for garnish How to: Combine cookies, ice cream, milk and liqueur in a blender. Blend until smooth. Pour into glass and garnish with crumbled cookies to taste. Serves 2.

Salted Caramel Milkshake (featured)

Ingredients 1 cup French vanilla ice cream 1/3 cup dulce de leche caramel sauce 1 ounce 1800 Tequila silver 3 ice cubes Whipped cream, sea salt and orange peel, for garnish How to: Blend ice cream, dulce de leche caramel sauce, tequila and ice cubes in blender on medium speed until thick and smooth. Pour mixture into glass and top with whipped cream, sea salt and a candied orange peel. Serves 1.

Coffee Liqueur Milkshake

Ingredients 1 ounce coffee-flavored liqueur 1 ounce whipped cream-flavored vodka 2 cups chocolate ice cream 1 teaspoon espresso powder, optional How to: Add all ingredients into blender and blend until smooth and creamy. Pour into glass and top with extra espresso powder to taste. Serves 2. Modified from sheknows.com, damndelicious.net, steaknpotatoeskindagurl.blogspot.com. sacurrent.com /// SUMMER FLAVOR 2015

Six Summer Beers We Love Different Tastes To Take On The Heat Lance Higdon While beer is a year-round preoccupation for most of us, there’s something to be said for drinking seasonally. I took a look at six of the brews most palatable for the typical scorching South Texas summer, keeping an eye on the ideal plates to accompany them. If by chance they’re sold out (Spec’s forbid!) or perhaps evaporated by August, we provide you with some worthy substitutes. Just don’t spill any in the kiddie pool.

SUMMER FLAVOR 2015 /// sacurrent.com

Branchline Evil Owl American Amber Evil Owl carries more hops than your average amber, lending ‘Murican bravado to a quintessentially laid-back style. An ideal brew when you need a few cans of something reliable to help wash down some spicy eats. Eat it with at least two jalapeño-andcheddar-cheese-laden hot dogs at your tío’s backyard cookout. Beer Buds: Saint Arnold’s Amber, Ommegang Rare Vos.

Independence Redbud Berlinerweisse Brewed in Austin by SA native son Brannon Radicke, Redbud is the most recent Texan take on the hometown beer of the German capital. High in carbonation and low in alcohol (4.5 percent ABV), it sports the wheaty, lactic-acid tang of a classic Berlinerweisse, overlaid with lemony zest and mild salt savor. Try it with a doggiebag of Vert’s kebaps and fries. Beer Buds: Freetail Yo So Un Berlinerweisse, Dogfish Head Festina Peche.

Ranger Creek Red Headed Stranger Red IPA

Boulevard Hibiscus Gose

Named for Abbott’s favorite native son, Ranger Creek’s Willie Nelson tribute mirrors its ginger namesake in all the important ways: medium in body, sweet but complex in substance and really heavy on the green stuff. Try it with a bowl of Shotgun Willie Chili at the Labor Day picnic, listening to “Blue Eyes Cryin’ in the Rain.” Beer Buds: Green Flash Hop Head Red, Odell Runoff.

Kansas City brewery rides the sour beer wave this summer, taking on Leipzig’s native sour style while adding a Midwestern twist. As its name implies, Hibiscus Gose reins in its lambic funk with coriander and the floral temper of hibiscus flowers. Try it with a long tray of Gulf oysters, iced down and raw. Beer Buds: DeStihl’s Here Gose Nothin’, Real Ale Gose.

Saint Arnold’s Endeavor IIPA

5 Stones Norma Jeane American Blonde

Boldly going where the Houston microbrewery had never gone before, Endeavour started out as the 11th entry in the venerable Divine Reserve series, proving so popular that it became a yearround offering. You could say this Imperial IPA’s citrus-soaked, malt-forward boldness is out of this world (please don’t)! Try it with space chips and cosmic queso. Beer Buds: Southern Star Valkyrie, Karbach Rodeo Clown.

Cibilo’s favorite brewery always strives to be seasonal with their ingredients. With Norma Jeane, they pitched a few pounds of vanilla beans and Poteet strawberries with the boil. As alluring and complex as its honey-voiced namesake, the 750 milliliter bottle makes this one an ideal picnic share. Try it with mixed fruit and marscapone. Beer Buds: 5 Stones Lightning Bug, Jester King Commercial Suicide. sacurrent.com /// SUMMER FLAVOR 2015

Hangover Helpers Chamoy-Soaked Micheladas And Bloody Marys To Help You Get Over La Cruda Jessica Elizarraras Whether you partied too hardy down the St. Maryâ&#x20AC;&#x2122;s Strip the night before or just love the salty, often briny cure-alls found in bloody marys and beer-filled micheladas, donâ&#x20AC;&#x2122;t skip this list. Even better are the crown jewels or accoutrements atop said beverages that make for a fun appetizer or snack before you dig into your go-to breakfast taco cure. Below are the some of the five craziest bloodies and micheladas in SA, with varying degrees of oomph. 74

SUMMER FLAVOR 2015 /// sacurrent.com

LIZZY FLOWERS

1. Bite Restaurant 1012 S. Presa St., (210) 532-2551 biterestaurantsa.com Oh, Southtown. You never let us down. And certainly choices abound — there’s a solid michelada around every bend, from The Monterey to Liberty Bar and then some. But at the corner of Presa and Eager Street you’ll find Lisa AstorgaWatel’s Bite Restaurant, an impish little eatery that has packed in big, whimsical flavors since its opening in late 2012. With no more than maybe 35 seats total, Bite’s made a name for itself with it’s laidback brunch and over-the-top breakfast cocktails. The mimosa, complete with a cookie-, marshmallow- and gummy-stacked skewer is a favorite for brunchers with a sweet molar, but if you’re looking for that salty cure, opt for the house bloody mary. Sure, the option to stack your own bloody is available on Saturdays and Sundays, but have some trust in your bartender’s skills. The tomato juice base is light and spicy, and this ornate bloody is finished off with Reyka Icelandic vodka. On weekends, the barkeep spends an hour and a half prepping the fixins for this drink-turned-appetizer that are then displayed from a pineapple top. Our most recent visit included a cucumber slice, cube of Swiss cheese, cured Lil’ Smoky, wee gerkin, chubby olive, thin pepperoni slice, fresh snap pea and a single Day-Glo orange cheese ball. But wait — there’s more. A fresh celery stick, pretzel rod and a few strands of cucumber shavings are the finishing touches to this Mason jar drink that’ll stave off that hangover for just a little longer. Brunch runs 11 a.m. to 2 p.m. every Saturday and Sunday.

Check out Bite’s house bloody.

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r e m m SuIN THE CITY HAPPY HOURS SPECIALS MON-FRI 4-7 PM

LIVE MUSIC ON THE PATIO FRI & SAT EVENINGS

9715 San Pedro Ave. • rosariossa.com • 210-481-4100

RELAX, EAT, DRINK.

HOT TOWN. GREAT BAR.

155 EAST COMMERCE STREET SAN ANTONIO, TX 7 8 2 0 5

210-222-2521

HOURS Sun-Wed: 11:30am-12am Thurs-Sat: 11:30am-2am

www.esquiretavern-sa.com 76

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LIZZY FLOWERS

Adult beverages to enjoy in a very non-adult setting.

2. My Friend’s Backyard Sports Bar 442 W. Hildebrand Ave., (210) 573-5227 Just two years ago, Bar Central was an … interesting establishment. Entry for males wasn’t available without a patdown, and a dress code kept people somewhat in check. But that was before a massive makeover by the same owners turned the nightclub into an urban oasis that welcomes chill folks in for a fun time. Changes primarily included the addition of a giant wraparound patio that looks onto Hildebrand, which features pallet furniture, outdoor games like giant Jenga and larger-than-life beer pong, several swings and a basketball hoop. Though major changes weren’t necessarily made to the inside of the bar — the

corner shower/water feature still stands proudly, and bright neons still hang — but the lights are turned on bright and the bar setup has added a few Saytown favorite flavors to beef up its cocktail selection. Don’t go in expecting a Manhattan, by any means. Instead, bartenders at My Friend’s Backyard Sports Bar are adding tamarindo goodies, pickles and even chamoy, to the offerings. Take for instance the signature drink, known as both La Loca and ‘Ta Loca, probably because it takes a certain level of nuttiness to order one. Passionately hot pink and rimmed with chili powder, the Franken-cocktail switches out any sort of tomato and packs in a tart-salty explosion with sour mix and watermelon Pucker, vodka and a healthy dose of chamoy found both at the bottom of the fishbowl and along its rim, with chili powder, obviously. Ask for the michelada version with tamarindo candy and dill pickle and head to the back patio. The patio is your playground, but the bartenders get their game on inside with adult-variations on raspa classics. sacurrent.com /// SUMMER FLAVOR 2015

award winning happy hour - gift cards - wine down wednesdays with half price bottles of wine - two great patios for large group dining 15900 La Cantera Pkwy San Antonio, Texas 78256 (210) 877-5355 www.konagrill.com

SUMMER FLAVOR 2015 /// sacurrent.com

DAN PAYTON

Need some tomato juice with your barbecue sampler?

3. Smoke: The Restaurant 700 E. Sonterra Blvd., (210) 474-0175 smoketherestaurant.com Stone Oak found itself a winner in Smoke: The Restaurant. Opened by Adrian Martinez and Javier Sandoval of the China Garden empire, and chef Brian West (an Art Institute of Houston alum and 20-year veteran of the culinary industry), the eatery’s making strides in satiating the area’s hunger for beefy, smoky ‘cue. This obviously extends into the cocktails where bar manager Jeff Reinsfelder knew a puny bloody mary wasn’t going to cut it

for the Loopland fans. Sure, a regular bloody is available, but if guests are feeling extra carnivorous and thirsty, they can look to the “Extra Bloody,” a bigger, badder, gasp-worthy cocktail. Available only for Sunday Brunch, where you can pair it with chef’s “Philthy Little Benedict,” the Extra Bloody packs in more vodka, more tomato mix (a signature blend creator Matt Dulaney isn’t too keen on sharing), pickled shrimp, a Dr. Pepper pork rib, house sausage and a slice of brisket. The bar makes use of chef’s pickled stock of veggies — a combination of jalapeño and cherry tomatoes was a recent favorite — but drinkers may also find beets and carrots. Over-the-top? Yes, but we’re not complaining. “The biggest looks we get are from people who see it go through the restaurant,” Dulaney said. Barbecue, booze and a blend of the two — turns out everything really is bigger in Texas. sacurrent.com /// SUMMER FLAVOR 2015

JOIN US EVERY MONDAY - THURSDAY FOR A 3 COURSE MEAL FOR ONLY $35 Summer prix fixe menu available from Monday, August 3 - Wednesday, September 30 (210) 227-5853 • WWW.LUKESANANTONIO.COM 80

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LIZZY FLOWERS

4. Mariscos El Bucanero Multiple locations elbucanerosa.com Though Spielberg’s Jaws (which turned 40 this summer) may have terrified us enough to keep us out of the ocean, we can’t deny a penchant for seafood and all the crustaceans that can be found along with it. That being said, the michelada Bucanera at Mariscos El Bucanero sends chills down our spine in the most enticing of ways. Found at both locations — the faux-original at 16505 Blanco Rd. (the first was off South W.W. White Rd.) and the latest location at 13802 Embassy Rd. — the drink isn’t for the faint of heart. If anything, the michelada Bucanera is for those in the mood for a botanita. Once you grab a table inside the “Under The Sea”themed joint — wait times are longer during prime times, so plan accordingly — you’ll want to dabble in other frozen cocktails. But if you’re hungry for more, stick with the michelada. The massive fishbowl that arrives at the table is daunting enough without the ring of shrimp and cucumber slices that surround it, along with two juicy lime slices. Inside the goblet is a tomato juice akin to V8 or Clamato, with an extra dose of lime and the piece de résistance, your beer of choice. Go with Mexican cerverzas, of course, as El Buc’s selection includes everything from Dos Equis and Modelo Especial to darker, richer Bohemia. Served upside down in Dos-a-rita fashion, the drink requires some patience. Take your time with it and snack on the cold tail-on shrimp and cucumbers with chile as you slowly release more of the brewski into your beverage. It’s time well spent and it’ll help you forget that pesky Bruce. Behold la michelada Bucanera.

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San Antonio Restaurant Week is a celebration of amazing San Antonio restaurants – your chance to try out as many of those restaurants you’ve always wanted to try or to visit an old favorite. Participating restaurants will offer a prix-fixe menu – encompassing a threecourse lunch and dinner – for one of two different tiers.

Reservations are not required to participate – but, are a good idea – and can be booked directly with the restaurants. For a complete list of participating restaurants and more information on Culinaria’s charitable programs, visit www.culinariasa.org. Twitter: @culinariasa Facebook.com/CulinariaSanAntonio Instagram: @culinariasa

SUMMER FLAVOR 2015 /// sacurrent.com

sacurrent.com /// SUMMER FLAVOR 2015

JAMESON BACON BURGER

Full Bar opens at 7am! Serving Breakfast!

STREET TACOS

FLATBREAD PIZZAS

CLUBHOUSE SALAD

ENJOY NEW EXCITING MENU ITEMS INCLUDING

• WHISKEY STEAK • BLACK ANGUS BURGER • SEARED AHI TUNA • ALONG WITH OUR BRITISH FAVORITES!

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ALAMO HEIGHTS: 5148 Broadway • 210-822-7673 LIVE OAK: 8211 Agora Pkwy #112 • 210-547-3000 PARK NORTH: 842 NW Loop 410 • 210-798-4154 OPENING SOON IN THE RIM: 17627 La Cantera

thelionandrose.com

SUMMER FLAVOR 2015 /// sacurrent.com

Sun: 11 am - 2 am | Mon-Sat: 7 am - 2 am 5562 Fredericksburg Rd. In the Medical Center

B U P T S TEXA OPEN 7 DAYS A WEEK MONDAY-SATURDAY • 8AM-2AM SUNDAY • NOON-2AM POOL•DARTS•SPORTS•FREE WIFI

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121 BROADWAY • 210.271.1058

LIZZY FLOWERS

The snack-filled michelada at On The Rocks.

5. Lüke / On The Rocks 125 E. Houston St., (210) 227-5853, lukesanantonio.com 270 Losoya St., (210) 228-0000, ontherockspubsatx.com If you’re heading downtown for a hangover fix, we can suggest two options: the tub-size bloody mary from Lüke San Antonio and the laid-back, mini appetizer-turned-michelada at On The Rocks (pictured above). The mantra at Lüke San Antonio is local, so it stands to reason that the cocktails would ascribe to that concept, too. The Rebecca Creek bloody mary with an Alamo Golden Ale chaser couldn’t be more San Antonio if it tried. The party starts with a

dose of lime and Enchanted Rock ultra-premium vodka made using a copper still off Bulverde Road. Follow that with a dash of horseradish and a helping of Zing Zang’s. Bartenders go to work topping the 28-ounce beverage with a skewer of house-pickled veggies. The lineup changes often, and according to season, but a recent visit included wee onions, pickles, carrots, green beans and olives. And because Lüke knows seafood, drinkers will also find two hefty Gulf shrimp. At On The Rocks, the list of secret ingredients used for their house tomato sauce is kept under wraps and used for both bloodies and micheladas. Go for the latter, and ask for any beer specials. Our visit included a spicy Chili Devil Mexican beer that helped tie the michelada together with more heat. Rimmed with chili powder and kosher salt, the drink comes equipped with a short skewer and filled with a small charcuterie board’s-worth of meats, cheeses, olives and pickles. Toppings vary, but you’ll be set with a quick snack, whether you’re getting the party started for the evening or coming down from the night before. sacurrent.com /// SUMMER FLAVOR 2015

LOUIE PRECIADO

Bloody Accessories Pump up your bloody or michelada game with spices from Oak & Salt Quality Goods shop (opening this fall on the West Side, but also available at oakandsalt.com), Jeannie’s Party Poison and Twang’s greatest hits.

6 8 7

1. Spiceologist’s Rasta Rub Jamaican Jerk, $11, Oak & Salt Quality Goods 2. Amola’s Molten Hot Salt, $10, Oak & Salt Quality Goods 3. Twang Beer Salt Lime & Hot Lime, less than $2, your nearest H-E-B, Corner Store or Valero 4. Jeannie’s Party Poison, Chilosa Michelada & Bloody Mary Mix, $20, facebook.com/jeanniesdrinkmixes 5. Bourbon Barrel Red Clay Southern Hot Sauce, $8, Oak & Salt Quality Goods 6. Harissa Entube Chili Paste, $7.50, Oak & Salt Quality Goods 7. Amola’s Bacon Salt, $10, Oak & Salt Quality Goods 8. Bourbon Barrel Aged Worcestershire Sauce, $7, Oak & Salt Quality Goods 86

SUMMER FLAVOR 2015 /// sacurrent.com

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19141 Stone Oak Pkwy #113

(SW corner of Stone Oak & Huebner)

210.404.1818 www.TRILOGYPIZZA.com

SweetWater Brewery • Georgia • SweetWaterBrew.com

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7/13/15 12:15 PM

Grillin’ & Grapes Buzzin’ Classy At Any Backyard Barbecue Ron Bechtol It’s not just beef we’re burning on the grill these days — from pizza to pineapple, it’s all fair game. And it’s not just beer we’re drinking, either. Wines of all kinds work. White and sweet? You bet. Red and fizzy? Absolutely — all at $20 or under, and found at local wine shops.

Burgers :

Assuming no flaming jalapeño component, malbec is a go-to choice. The modestly priced, but shamelessly fruity, Decopas 2014 Mendoza Malbec from Argentina has dark plum and black pepper in spades, plus soft tannins that don’t demand much of the drinker. A few more bucks get you the classier Aruma 2013 Malbec, a collaboration between Argentina’s Catena and France’s Barons de Rothschild. And some searching will turn up an inky Cahors from malbec’s French birthplace — in which case, add bacon.

Hot Dogs: Dogs and Domaines? Why not. The crus bourgeois from Bordeaux’s left bank represent real value, and the 2010 Château Donisson Listrac-Medoc’s steely, dark fruit (cassis and black raspberry — not that you have to care) will play nicely against a beefy dog. There’s some tannin here, so decant this one and consider slitting the pup and sliding in a slice of bleu cheese. Château Donisson is uncharacteristically merlot-dominant; other leftbankers will emphasize cabernet. You might consider grainy Dijon mustard, too. Pork Ribs: I’m assuming a glaze with some sweetness here. And I’m proposing what might seem a strange drinking buddy: a fizzy red from Northern Italy. Lambruscos are regaining some of their previously damaged reputation thanks to wines such as the non-vintage Puianello Lambrusco dell’ Emilia Rosso Amabile. The wine is a lively ruby color, it’s got fruit for miles, and its moderate sweetness paired to a buzzy spritz both cuts through and complements the sweet, fatty ribs. Chicken & Other Fowl: Chardonnay, especially the CA kind,

has taken it in the tuckus from writers lately, but grilled chicken may just be its soulmate. A Cali chard such as the 2013 Sean Minor 4B Central Coast, with Granny Smith and pear components, butter notes from malolactic fermentation, but only modest oak and tannin, will cruise right along with a chick. The more mineral-heavy French standout, Jean Marc Brocard’s 2012 Kimmeridgien Bourgogne, should sing, too.

Grilled Veg: Yup, rosé was inevitable, and here’s where to put it. Any number of pink possibilities from Spain and South Africa will work just fine, but let’s go to the motherland — Southern France. A personal fave is the almost-cheap 2010 Marrenon Grand Toque Rosé Luberon ; its dominant syrah lends, spice, its terroir yields minerality, blah, blah, blah…Try also the grenache-heavy 2014 Domaine Guy Mousset Côtes du Rhône if a little herby strawberry appeals. Skewered, Spicy Shrimp :

There are also lots of options here. Texas viognier is one such — the pioneering bottlings from Becker Vineyards are especially to be prized for their floral, honeysuckle and melon attributes. A new and intriguing release from Pilot Knob is made in Texas from CA grapes matured in acacia wood barrels. But if your shrimp are seriously spicy, go instead with Washington State’s Kung Fu Girl Riesling — it wraps its floral frame in gossamer sweetness. The chile doesn’t stand a chance.

SUMMER FLAVOR 2015 /// sacurrent.com

sacurrent.com /// SUMMER FLAVOR 2015

SHERLOCK’S BAKER ST. PUB & GRILL

NEW FOOD. NEW HANDCRAFTED COCKTAILS. SAME GREAT LOCAL BREWS. Full Menu until 2 a.m. 16620 US 281 N Located in Park Oaks Shopping Center

210.572.9307 | sherlockspub.com 90

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Wild Chef

A Guide To Gourmet Camp Cooking

For the first time in years, Texas’ outdoor enthusiasts can revel in the burn ban being lifted across most of the state. This means aspiring campfire chefs can cook over an open flame when venturing into the backcountry or road-tripping to surrounding parks. To make the most of the culinary opportunity, we turned to Kayla Luckey, a self-described foodie who works at SA’s REI store (which supplied the items pictured) and teaches free monthly camp cooking classes once a month at the store.

Outfit Your Outdoor Kitchen Every good chef needs proper equipment and camp cooking is no exception. While Luckey notes that most things you would use in a regular kitchen can be used outdoors, there are products that make cooking in the confines of a campsite —or out of a backpack — easier. Camp-friendly cookware is at the top of the must-have list. Luckey recommends the GSI Outdoors Bugaboo cooksets or Sea to Summit X Pot series. Both are compact and feature multiple size pots, pans with foldable handles and built-in strainers. They’re durable, heat-resistant and, in the case of the X Pot, collapsible. For ambitious chefs looking to prepare multi-course meals, you may need additional cooking surfaces. This is where a camp stove comes in. Coleman Stoves reign supreme, but Luckey also likes the MSR Pocket Rocket for backpackers concerned about weight. The Jetboil, while primarily used for boiling water, becomes a gourmet French press given the right accessory. Other essentials include a foldable aluminum table for easy sanitation if you’re car camping, a food thermometer, mini spice rack, egg holder and a headlamp or lantern. For clean-up purposes, check out the Sea to Summit Kitchen Sink and biodegradable soap. Wash the cleaner items first and be sure to throw away dirty water at least 200 yards away from other water sources. Obey The Laws Of Nature & Texas Think twice before picking berries or digging up mushrooms, as most state and national parks forbid foraging. Gathering firewood is also illegal in Texas, so buy it or bring it with you. REI stresses the seven “Leave No Trace” principles, which include minimizing the impact of your campfire, respecting wildlife and disposing of

waste properly (that means packing it out, not lighting it on fire). “Clean up the first night or you’ll have a recurring problem with bugs and raccoons,” says Luckey, who also uses Loksak Opsaks for food storage. “They’re odor-proof bags originally developed by the military.” She also recommends removing excess packaging beforehand and writing instructions on the bag, as well as using leftovers. “There’s nothing better than steak in the evening and steak and eggs for breakfast the next morning,” Luckey says.

Get To Cookin’ “There’s no such thing as a diet when I’m camping,” says Luckey, who looks to sites like Dirty Gourmet or America’s Test Kitchen for recipe ideas. Some of her tried-and-true favorites — which she often modifies for the outdoors (see sidebar). But first you need to ensure your ingredients will stand up to camping conditions. “In Texas, it’s almost impossible to keep something fresh in a backpack for longer than a day,” Luckey says. “With car camping, you have more flexibility.” For herbs and delicate vegetables, like tomatoes or avocados, Luckey stores them in a hard container to prevent bruising or wilting. Hard cheeses usually fare well despite the heat and food safety is key when cooking meats. “Keep [meats] below 40 degrees for storage and above 140 degrees [160 degrees for chicken] for a cooked temperature. Also be cognizant of crosscontamination with utensils and cutting boards,” Luckey says. “Ultimately, I think there are no bad foods to cook with outdoors, only inappropriate and inefficient cooking methods … If I knew I was going somewhere I wouldn’t have a campfire, I’d probably avoid baking potatoes or roasting corn, or really anything to do with a Dutch oven like stews or baking biscuits.” As far as experimenting goes, she advocates for making recipes at home first. “If you’re comfortable winging it and coming up with your own recipes at home, go ahead and do that outside,” Luckey says. “But if you aren’t used to it, don’t start when you’re camping.” Prepare ahead of time — by mincing garlic, cutting up peppers or making sauces and freezing them to unthaw later — and factor in cooking time. “Things cook differently out there,”

Luckey says. “If you’re making a new recipe, don’t come back from your hike at 6 p.m., come back early and let yourself relax and enjoy the process.” Another tip for enjoying yourself? Wine. There are-fillable carafes so you don’t have to pack the bulky bottle. Cheers to that! – Tommie Ethington

Impress with a ThreeCourse Campfire Feast Appetizer “I’d probably do a cold appetizer, like crostinis — you’d grill the toasts, but the rest could be cold — crudites or a charcuterie board,” Luckey says. Other gourmet snacks — such as buffalo jerky, Gouda moon cheese and almonds with cranberries, honey and sea salt — can be picked up at REI. Entrée Poached Trout with Herb and Caper Vinaigrette, serves 4 The original recipe from America’s Test Kitchen calls for salmon, but Luckey substitutes trout caught from one of the ponds or lakes stocked year-round by the Texas Parks and Wildlife Department. 2 lemons 2 tablespoons fresh parsley leaves, stems reserved 2 small shallots, minced ½ cup dry white wine ½ cup water 1 skinless fish fillet (1 ¾ to 2 pounds), about 1 ½ inches thick, cut crosswise into 4 equal pieces 2 tablespoons capers, rinsed and chopped 1 tablespoon honey 2 tablespoons extra-virgin olive oil Salt, to taste Pepper, to taste Lay thin lemon slices across bottom of frying pan, like cobblestones. Place the parsley stems, some shallots and trout fillets — skinned side down — on top. Add wine and water. Bring liquid to a simmer, then reduce heat and cover. Cook for approximately 11-16 minutes or until temperature is 125 degrees (sides of fish should be opaque and the center translucent). Remove fish and simmer remaining liquid for 4-5 minutes or until it’s slightly thicker. Combine remaining shallots, parsley leaves, capers, honey and olive oil in bowl. Strain cooking liquid into bowl and whisk. Spoon vinaigrette over salmon. sacurrent.com /// SUMMER FLAVOR 2015

MOLINAS SAN ANTONIO COUNTRY STORE 700 N. ALAMO | 210.444.0711

Authentic Mexican Food 19141 Stone Oak Parkway, Ste. 803

210-490-2011

@VIDAMIACUISINE

VIDAMIAMEXICANCUISINE

@VIDAMIACUISINE

The Art Of Canning Tommie Ethington

LIZZY FLOWERS

There isn’t much in the way of traditional art hanging on the walls of Cured, the farm-to-table restaurant housed in the Pearl Brewery’s former administration building. Slabs of hanging meat take center stage, while a nearby shelf displays canned beets, banana peppers and a summer peach jam that often accompanies their staple charcuterie board. “Having [those jars] on my wall is better than any kind of art I could go out and buy,” said chef Steve McHugh, owner and self-described Wisconsin farm boy who learned to can not at the Culinary Institute of America where he graduated from, but in his family’s kitchen growing up. “My mom and dad did it out of necessity. It was a time when pretty much everyone they knew was poor and they didn’t have the kind of outlets for food we have now,” McHugh said. “Today, it’s more of a niche as we as a society are really getting back into food and thinking about what we’re eating.” Connie Sheppard, who works for the Texas A&M AgriLife program, grew up on a farm on the outskirts of San Antonio and has been teaching locals about urban agriculture for the past 31 years. She said her students’ reasons for wanting to learn about food preservation vary. “There are people who remember their grandma canning and they want to revisit those memories and family ties, or people that want to can to accommodate special diets or food allergies,” Sheppard said. “Others want to make extra money by selling their product at a farmer’s market and some are just really dedicated to the local food scene and want to know how to make the most of the produce they buy.” Through her monthly classes (find a full schedule at backyardbasics.tamu.edu), Sheppard connected with Di-Anna Arias, vice president of sales and culinary vision at Don Strange of Texas. Arias helped Sheppard coordinate classes at the Don Strange Ranch and uses her own knowledge of canning, picked up from her grandmother, to create special garnishes, sauces and jams for the company’s catering events. “We’ve really gotten into [canning] in the last three or four years. It’s something I wanted to have our kitchen experiment with and we’ve made some unique condiments and pickles to serve alongside dishes,” Arias said. “Our customers have really enjoyed it.” Whether it’s being served next to pork pâté at Cured, in a class or at a catering event, all three canning nuts agree that good canning starts with advanced planning and the right resources. “Be careful of what you find on the internet — just because there’s a recipe online doesn’t mean it’s scientifically going to work,” said Arias, adding that there are a few tried-and-true resources every canner should reference including the National Center for Food Preservation and the Ball canning book. “I call it the ‘canning bible,’” Arias said. The method — as well as proper sterilization of your kitchen — is also important. “You can use a pressure canner or a water bath — it depends on the acidity of the produce and the type of germs it carries,”

Don’t be afraid to ask questions at the market. said Sheppard, noting that pickles and jams are among the simpler and cheaper things to can. “Any pot can be made into a water bath and that’s a more economical and easier way for people to start off.” As canned goods become more popular at local farmers markets, the trio said it’s important for consumers to ask questions. “Whoever you buy from needs to be able to tell you how it’s processed, so you know you’re buying a safe product,” Sheppard said. “It needs to be in a canning jar and the jars need to be sealed. If the seller can’t explain how it’s processed — walk away.” Sally Drew, co-founder of HGD foods, has been selling her jams, salsas and pickles at the Pearl Farmers Market since she helped start the market six years ago. Her advice is to source quality, seasonal produce from local growers. “It’s really important for me to know who the farmer is and what they’re packing,” Drew said. “Almost every farmer here at the Pearl is chemical free. I like buying from them because I know what their dirt looks like and I know how their family harvests. Plus, it’s putting money back into the pocket of the people I work with.” According to McHugh, buying from area farmers also gives his team a better appreciation for the growing process. “With my employees, I really try and get them to understand what these farmers are doing. There’s a whole chain of people who work really hard to raise that beautiful animal or tomato or cauliflower and if you ruin it, you’ve wasted a lot of people’s time and energy,” McHugh said. “I love being able to give someone something made by hand using techniques that are hundreds if not thousands of years old. It’s a science and an art form that takes people back to a different time.” sacurrent.com /// SUMMER FLAVOR 2015

Thanks For Vaping

16350 Blanco Rd. Suite 117 San Antonio, TX 78232 (210) 479-2770 96

Thanks For Vaping 2

7303 San Pedro Ave Suite 101 San Antonio, TX 78216 (210) 979-VAPE

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SUMMER FLAVOR 2015 /// sacurrent.com

15069 IH-35N Selma TX 78154 (210) 651-0055

LIZZY FLOWERS

You can find natural, fresh lemonade at various markets.

Harvest Season 7 Farmers Markets To Check Out Now

5238 De Zavala Rd.SA,TX 78249

Downtown location coming soon:

315 E. Commerce st #102 SA,TX 78205 888 935 2412 • kevasmoothie.com

Whether you’re a hipster, a farm-to-table enthusiast or someone who just enjoys marveling at the core strength it takes to do acro-yoga, there’s something for everyone at the local markets popping up around San Antonio.

For Social Butterflies:

Pearl Farmers Market Saturdays 9 a.m. – 1 p.m., Sundays 10 a.m. – 2 p.m. 312 Pearl Pkwy. | atpearl.com This market celebrated its sixth anniversary in 2015 and shows no signs of slowing down. Rain or shine, it’s always bustling with activity as families, couples and dogs stroll through the stalls checking out artisan breads, scented soaps and organic produce. After filling your canvas bag with goodies, shop around at the nearby boutiques, watch as acroyogis defy gravity on the lawn near Local Coffee or visit the information booth for a free, guided tour of the historic grounds.

Comeback Kids:

The Back Yard Market Sundays, 9 a.m. – 1 p.m. 5300 McCullough Ave. facebook.com/pages/the-back-yard-market Now on its third life (after having previously been the Quarry Farmers & Ranchers Market and then The Yard Farmer’s Market), this resilient band of vendors are rebuilding using a co-op sort of governing system and the cozy locale of the Yard shopping center. Fresh bagels, cleaning supplies by Organic Chix and take-home Indian food are all part of the draw. Continued on page 99

sacurrent.com /// SUMMER FLAVOR 2015

SAN ANTONIO JUST GOT A WHOLE LOT FRESHER

When it comes to food there’s the Easy Way and then there’s the RIGHT Way. At Kneaders Bakery and Café, we only do things the Right Way, even if it’s also that Hard Way. Our bakers are in hours before dawn crafting authentic artisan hearth breads using only a handful of ingredients right in our restaurant. Only the freshest produce comes into our kitchens for use in our delicious sandwiches and gourmet salads. We even slow-roast and hand-pull our turkey every night to bring out that unbeatable flavor. And if that’s not enough we also scratch-prepare 42 different kinds of pastries every single morning. Come experience the Right Way, with Kneaders. Dine in, take out or drive through.

SUMMER FLAVOR 2015 /// sacurrent.com

210-495-1000 21639 Hardy Oak Blvd | San Antonio kneaders.com

Continued from page 97 (Harvest Season)

Locavores Only:

Youthful Changemakers:

Experience Tea s

From Around the

Sam Houston High School Farmers Market 3rd Saturday of the month, 10 a.m. – 1 p.m. 4635 E. Houston St. | safoodbank.org A new addition to the Eastside, this market is inspired by a group of students who, after researching “food deserts” for a class project, pitched the idea to the East Side Promise Neighborhood Committee with the help of the San Antonio Food Bank. Now, they’re working on providing bicycle deliveries to homebound residents in the neighborhood.

Mid-Week Recharge:

Main Plaza Farmers Market Tuesdays, 10 a.m. – 1 p.m. 111 Soledad St. | mainplaza.org This smaller market, which takes place during the summer, partners with the San Antonio Food Bank to break up the workweek for downtown dwellers and tourists alike. Cooking demonstrations take place every second Tuesday of the month while vendors offer healthy, alternative lunch items. Be sure to check out the Food Bank’s Catalyst Catering booth, which serves up a hot meal each week. Past favorites include fish tacos with pineapple salsa and Irish colcannon cakes.

Wo rld!

Dignowity Hill Farmers Market The 2nd and 4th Sunday of the month, 9 a.m. – 2 p.m. Dignowity Hill Park | dignowityhillfarmersmarket.com Started by an East Side school teacher determined to introduce fresh and affordable ingredients to local residents, this growing grassroots market offers more than just food. Health expos, free pet care, cooking demos and book giveaways are common, as is buying produce grown just down the street at the community garden. Visitors can also buy plants if they want to start gardens of their own.

Craftiques Mall 6751 Bandera Rd San Antonio, TX (210) 523-0232

Garden Tea Lounge located @ 2375 NW Military Hwy San Antonio, TX (210) 541-9960

CraftiquesMall.com

For Looplanders:

Hill Country Farmers Market 10 a.m. – 3 p.m. Fridays: St. Andrew’s Lutheran Church, 16320 Huebner Rd. Saturdays: Deerfield Neighborhood, 16607 Huebner Rd. Sundays: The Rim Shopping Center, 17503 La Cantera Pkwy. | hillcountryfarmersmarket.org This roaming market boasts fresh seafood from the Gulf, farm-raised beef, gourmet pastas, roasted nuts and more. But the most unique vendor award goes to the veteran who works out of his trunk to sharpen “anything that cuts” starting at just $2. That alone might just be worth a visit. — Tommie Ethington

For Just About Everything:

Castle Hills Farm To Market Sundays 10 a.m. – 2 p.m. 2211 NW Military Hwy., (210) 259-8359 Launched by C’est La Vie Baking Co. owner Taylor Becken, the market has just about everything under the sun. Located in the same shopping complex as the baking shop and other business offices, the Castle Hills Farm to Market carries ready-made Indian meals, Filipino noodles, paella made on the spot by Cocina Heritage Catering, The Pickle N’ Jam Factory, sudsy homemade soaps via Soapzees, produced out of Austin’s Johnson’s Backyard Garden, excellent coffee via Theory Coffee.

442 W. HILDEBRAND sacurrent.com /// SUMMER FLAVOR 2015

Take your pick: Plenty of food-related events to choose from this fall. Don’t forget about Wurstfest!

Food Lover’s Calendar

Brews and Blooms

15 Ways To Get Your Drink/Grub On This Season

This hoppy event brings together two beautiful things: flowers and beer. When the heat of summer begins to fade (it will happen, promise), the San Antonio Botanical Gardens provides the perfect setting for a relaxing evening, complete with food truck fare and music. $15-$25, September 12, sabot.org.

August

October

Culinaria Fall Restaurant Weeks

Oktoberfest At Beethoven Maennerchor

During this year’s Culinaria, San Antonians can grub on some of the best food from the finest restaurants in the Alamo City for two entire weeks. Restaurants will feature three-course prix-fixe menus for lunch and dinner ($10$15 and $25-$35, respectively). Some of the participating restaurants thus far are Cured, Bliss, The Esquire Tavern and Bavarian Brauhaus, to name a few. For each meal, restaurants donate to Culinaria, which provides the means for students to enter into culinary fields. Multiple locations, August 15-29, culinariasa.org.

Raspafest

Very few things are as refreshing as a raspa, and now they have their own festival thanks to Big Daddy’s Eats and Treats. The second annual festival will have food, music, fun and games at Rosedale Park. Warning: your tongue will probably change colors several times over. $7-$10, August 15, bigdaddyseatsandtreats.com.

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September

SUMMER FLAVOR 2015 /// sacurrent.com

If you can’t make it to Wurstfest, don’t fret, you can eat all the brats and drink all of the Spaten Oktoberfest your belly desires at Beethoven’s two-weekend long Oktoberfest (October 2-3 and 9-10) here in SATX. Prost! Prices vary, beethovenmaennerchor.com.

Gruene Music And Wine Festival

The celebration began in 1987 as a one-day event and has now become a four-day party that celebrates Texan, German and Americana music, wine, beer and food. Get some liquid courage and jump on to this storied dance floor. Prices vary, October 8-11, Gruene Hall, gruenemusicandwinefestival.org.

Greek FUNstival

The 55th Annual FUNstival brings Greek culture to SA in mid-October at St. Sophia Greek Orthodox Church. With music, dance, food and wine the festival will have you saying “opa!” $3, October 16-18, stsophiagoc.org.

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SUMMER FLAVOR 2015 /// sacurrent.com

The final stretch of 2015 includes Día de Los Muertos, two beer festivals and lots more.

San Antonio Beer Festival

Beer lovers, rejoice! With over 250 brews, from porters and stouts to ciders and pale ales, the 10th annual Beer Festival takes over Maverick Park on October 17. Bring a blanket or lawn chair and enjoy live music while sipping on a cold beer. Sounds like a great way to spend a Saturday. $40-$80, October 17, tickets on sale now at sanantoniobeerfestival.com.

Lebanese Food Festival

Experience the Lebanese culture with entertainment, dance, music and food. But let’s focus on the food: hummus, baklavas, falafels and plenty of pita bread to go around. $1-$3, October 23-25, St. George Maronite Church, stgeorgesa.org.

November Día De Los Muertos

This traditional Mexican holiday commemorates departed loved ones. Altars (ofrendas) are set up around the city where beautiful art is displayed and poetry readings and calavera processions take place. People place skulls, marigolds and the departed person’s favorite food and drinks on the altars. Prices vary, November 2, multiple locations.

3rd Annual Tango of the Vines

Tango of the Vines showcases some of the tastiest wine from the Texas Hill Country (yeah, we can make wine too, California!). This festival takes place at the Lambermont Castle. Relax in the outdoor gardens, sample food from local restaurants and sip on the nectar of the gods. Proceeds from the event benefit the Amniotic Fluid Embolism Foundation. $60-$100, November 6, afesupport.org.

Wurstfest

German history runs deep in the Texas Hill Country. Celebrate

it with lots of beers, music, carnival rides and, of course, sausage (which puts the wurst in wurstfest). The 10-day festival takes place in New Braunfels. Get those lederhosens ready, y’all. Prices vary, November 6-15, wurstfest.com.

Diwali

Knowns as the festival of lights, Diwali coincides with the Hindu New Year and celebrates the victory of light over dark, good over evil. This free event features Indian music, dances and cuisine, vendor booths and a lighting ceremony. November 14, La Villita, diwalisa.com.

Untapped Festival

Untapped Festival has already taken place in Dallas, Forth Worth, Austin and Houston, and now San Antonio joins that list. The festival, which combines indie music and beer, comes to San Antonio. Details are still in the works, but you will definitely want to stay tuned, because this festival is sure to be kickass. Price vary, November 21, untapped-festival.com.

December La Gran Tamalada

The Guadalupe Cultural Arts Center hosts this annual community event, which brings together the tradition of making tamales with storytelling. Cultural experts show participants how to make the delicious golden-wrapped tamales, so you can take the tradition home with you. Free, date TBA, guadalupeculturalarts.org.

Tamales! at Pearl

Here in South Texas, winter (or even Christmas dinner) isn’t complete without some tamales. Tamales! at Pearl features over 40 vendors selling their yummy wrapped treasures for $1-$5. Lines do tend to get crazy, so head out there early to snag some of the best tamales in San Anto, and don’t forget to take cash! Free, usually the first week in December, atpearl.com. sacurrent.com /// SUMMER FLAVOR 2015

103

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ADVERTISING INDEX

Advertising Index

Far West Side

Far East

Far North Central

Far Northeast

Northeast

North Central

Northwest

South Side

South San Anontio

Inner West Side

Central

Alamo Heights / Terrell Hills

East Side

Downtown sacurrent.com /// SUMMER FLAVOR 2015

107

Downtown

Señor Veggie

Alamo Ice House

Taco Haven Southtown

802. N. Alamo St., (210) 758-5151 American

Blue Box 312 Pearl Pkwy., (210) 227-2583 Pub/Cocktail/Wine

De Novo 100 Villita St., (210) 225-1234 Modern

Frank 1150 S. Alamo St. Hot Dogs

Friendly Spot 943 S. Alamo St., (210) 224-2337 American

Citrus at Hotel Valencia 150 E. Houston St., (866) 842-0100 Modern

Juniper Tar 244 W. Houston St. Cocktails

Kimura 152 E. Pecan St., (210) 444-0702 Asian

La Paloma 215 Losoya St., (210) 212-0566 Mexican

Lick Honest Ice Creams

1032 S. Presa St., (210) 533 2171 Mexican

Texas T Pub 121 Broadway, (210) 271-1058 Pub/Cocktail/Wine

The Esquire Tavern 155 E. Commerce St., (210) 222-2521 American

Tobin Center for the Performing Arts 100 Auditorium Circle., (210) 223-8624 Venue

Alamo Heights/Terrell Hills Beto’s Alt-Mex 8142 Broadway, (210) 930-9393 Global

Broadway 50/50 5050 Broadway, (210) 832-0050 Pub/Cocktail/Wine

Bun ‘n’ Barrel 1150 Austin Hwy., (210) 828-2829 American

Cheesy Janes 4200 Broadway, (210) 826-0800 American

Flair Mexican Street Food

312 Pearl Pkwy. #2101, (210) 314-8166 Coffee/Desserts

6462 N. New Braunfels Ave., (210) 997-0193 Mexican

Mission Restaurant Supply

Fratello’s Deli

1126 S. St. Mary’s St., (210) 354-0690 Retail

2503 Broadway St., (210) 444-0277 Italian

Molina’s

L&L Hawaiian

700 N. Alamo St., (210) 444-0711 Mexican

1302 Austin Hwy., #1, (210) 474-6699 Global

River Center Comedy Club

SA Pops

849 E. Commerce St., (210) 229-1420 Venue

3420 N. St. Mary’s St., (210) 736-2526 Dessert

Rocket Fizz

Shuck Shack

513 E. Houston St., (210) 229-1077 Dessert

520 E. Grayson St., (210) 236-7422 Seafood

Ro-Ho Pork & Bread

Smoke Shack

623 Urban Loop, (210) 800-3487 Mexican

3714 Broadway, (210) 957-1430 American

Rosario’s

Tong’s Thai

910 S. Alamo St., (210) 223-1806 Mexican 108

620 S. Presa St., (210) 228-0073 Vegetarian

SUMMER FLAVOR 2015 /// sacurrent.com

1146 Austin Hwy., (210) 829-7345 Asian

Vegeria

Poppy’s Pizza

8407 Broadway, (210) 826-4223 Vegetarian

7115 Blanco Rd., (210) 366- 4000 Pizza

Central

Saeb Thai

Armadillos Texas-Style Burgers 1423 Mccullough Ave., (210) 226-7556 American/Burgers

El Milagrito 521 E. Woodlawn Ave., (210) 737 8646 Mexican

Lily’s Cookies 2716 McCullough Ave., (210) 832-0886 Dessert

Laugh Out Loud Comedy Club 618 NW Loop 410, (210) 541-8805 Venue

Mediterranean Turkish Grill

226 W Bitters Rd. #124, (210) 290-9670 Asian

Thai Topaz 2177 NW Military Hwy., (210) 290-9833 Asian

Thanks For Vaping Multiple locations, (210) 979-VAPE Retail

Tilo’s Tex Mex 12403 West Ave., (210) 342-4040 Mexican

Wurzbach Ice House 10141 Wurzbach Rd., (210) 877-2100 Pub/Cocktail/Wine

8507 McCullough, (210) 399-1645 Mediterranean

Far North Central

My Friend’s Backyard

Delice

442 W. Hildebrand Ave., (210) 573-5227 Pub/Cocktail/Wine

946 N. Loop 1604 W, #145, (210) 545-2200 Coffee/Desserts/Bakery

Taco Taco

Home Consignment Center

145 E. Hildebrand Ave., (210) 822-9533 Mexican

17603 La Cantera Pkwy., (210) 558-3968 Retail

URTH Juice Bar

Kneaders

5317 McCullough Ave., (210) 272-0467 Alternative

21639 Hardy Oak Blvd., (210) 495-1000 American

North Central

Lion & Rose

Brindles 11255 Huebner Rd., (210) 641-5222 Dessert

Craftiques Mall

Multiple Locations Pub/Cocktail/Wine

Punta Del Cielo 115 N. Loop 1604 E., (210) 885-9109 Coffee, Dessert & Bakery

2375 NW Military Hwy., (210) 541-9960

Trilogy Pizza

Keva Smoothie Co.

19141 Stone Oak Pkwy., Suite 113, (210) 404-1818 Italian

5238 DeZavala Rd., (210) 251-4848 Alternative

Vida Mia

Kogi Korean

19141 Stone Oak Pkwy., Suite 803, (210) 490-2011 Mexican

12651 Vance Jackson Rd., (210) 558-2018 Asian

Malinalli Cafe

2211 NW Military Hwy., #131, (210) 209-3463 Modern

Mildfire Coffee Roasters

South Side Alamo Molino 2600 Commercial Ave., (210) 921-0295 Mexican

15502 Huebner Rd. #101, (210) 492-9544 Coffee, Dessert & Bakery sacurrent.com /// SUMMER FLAVOR 2015

109

Alamo Pizza 3938 S. Zarzamora St., (210) 932-2500 Italian

South San Antonio Texas Pride BBQ 2980 E. Loop 1604 S., (210) 649-3730 American

Northwest Boba-ology 7220 Louis Pasteur Dr., (210) 854-4771 Bubble Tea

Brindles 11255 Huebner Rd., (210) 641-5222 Coffee, Desserts & Bakery

Fujiya

Retama Park 1 Retama Pkwy., (210) 651-7000 American

Smokey Mo’s 22106 Bulverde Rd., (210) 201-7461 American

Smoke: The Restaurant 700 E. Sonterra Blvd., (210) 474-0175 American

East Side Pollos Asados Los Nortenos 4642 Rigsby Ave., (210) 648-3303 Mexican

St. Philip’s College: Phoenix Program 1801 Martin Luther King Dr., (210) 486-7132 Education

9030 Wurzbach Rd., (210) 615-7553 Asian

Inner West Side

Highlander

Chunky’s

5562 Fredericksburg Rd., (210) 340-4577 American

4602 Callaghan Rd., (210) 433-9960 American

Kona Grill

Crossroads

15900 La Cantera Pkwy., (210) 877 5355 Asian

110 N. Crossroads Blvd., (210) 732-7300 Barbecue

Luna Rosa

Rodriguez Butcher Supply

2603 SE Military Dr., #107, (210) 314-3111 Global

1715 W. Commerce St., (210) 223-6131 Retail

Suck It

South Texas Spice

6565 Babcock Rd., (210) 384-2974 Bubble Tea

2106 Castroville Rd., (210) 598-6374 Retail

Northeast

Miscellaneous

Raffles

Bud & Burgers

1039 NE Interstate 410, (210) 826-7118 American

budweiser.com

Sherlock’s Baker St. Pub & Grill

7230 NW Loop 410, (210) 681-2254

16620 U.S. 281 N., (210) 572-9307 Pub/Cocktail/Wine

Cosa-Metro Health

Southern Girls 6060 Montgomery Dr., (210) 530-1105 American

Far Northeast Cake Art 18402 San Pedro Ave., (210) 277-0308 Dessert

Caliente Harley-Davidson

sanantonio.gov

Culinaria culinariasa.org

Glazer’s 6903 Blanco Rd., (210) 541-8484

Sweetwater Brewing sweetwaterbrew.com

Tito’s Handmade Vodka titosvodka.com

110

SUMMER FLAVOR 2015 /// sacurrent.com

WHAT TO DO IN AN ARREST SITUATION

- WAIVE YOUR RIGHTS - CONSENT TO A SEARCH - ACT FOOLISH ON CAMERA - TAKE ANY POLICE TESTS - CONFESS TO ANY CRIME - RESIST ARREST OR SEARCH - FIGHT WITH THE COPS

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SUMMER 2015 SAN ANTONIO’S ULTIMATE FOOD LOVER’S GUIDE

Fan astic!

OPENING FALL 2014

sacurrent.com /// SUMMEr Flavor 2014

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