A few weeks ago I had some business to attend to and I was thinking out loud at Aldaco’s while having a wonderful lunch and Blanca, the owner and also one of my favorite hostess (she greets you like you just walked into her home – which as much time as she spends there making sure all her guest feel that Texas Hospitality – I guess it is an extension of her home) suggested that she helps me make contact with the gentleman that I have needed to talk to about business. It turns out that he also was a friend of hers and someone who, like me, always loves having a reason to have dinner at Aldaco’s. So she made a call and the next thing I know I was scheduled to have a business dinner in two nights from that evening. Now this isn’t even the highlight of the story. The highlight would be the Avocado Margarita. I had gotten there a little early, Blanca came over and started to tell me about this Avocado Margarita. Well, I guess I seemed a little skeptical so the next thing I know Blanca has had one of this heavenly concoctions sent to me. Now being the gentleman I am, I tried a sip to let her know that I was going to support her new drink and……….. I cannot tell you the sensation and surprise that I felt – this drink was decedent, sinful and just about one of the tastiest drinks I have had. I mean, just imagine a warm Texas afternoon, sipping on this Margarita that is very smooth, almost a milkshake consistence, with a cooling effect followed by just a hint of tequila tickling the back of your throat. Now accompany that with a nice plate of Shrimp Quesadillas (grilled corn tortillas filled with white cheese, shrimp, pico de gallo and guacamole) and what can I say - Business meetings don’t get much better than this.

11  out of 12 found this valuable. Do you find this valuable? Do you?    

• Post reply

Show Last Reply

For anyone reading this that is already in the Food Industry you will already know this and probably have similar stories to tell, but for those of you outside the food family, you don’t know what you are missing. Now you might have noticed that I used the terms – Food Family – well, that’s because, that is what it is. In many ways the Food Industry is just one big extended family, with all its ups and downs, its crazy relatives and - its sense of belonging.
Now I was having an off day on Friday and just couldn’t get myself out of this “Bland Gravy” day I was having, now that in itself is rare because I am definitely a “Life is Peachy” type of guy. Well, it was a typical day in every other aspect, which meant I was moving like a bean in a coffee grinder, and I really didn’t have time to sit and ponder why I felt like a soufflé that had just fallen. So I was at one of my first stops, a great little Farmers Market at the Pearl Brewery here in San Antonio, when I ran into Margaret from “Al’s Gourmet Nuts”, great gifts and really fun to cook with, who quickly realized that the only thing spicy about me that morning was the handful of Al’s CINNAMON PECANS that I had in my hands. Next thing I know she is talking to me about helping them with recipes and maybe even being their Demo/Corporate Chef, well, if you know me, that was like the Caramelize sugar on a wonderful Vanilla Bean Crème Brule`. That gravy was beginning to taste a little better.

 out of  found this valuable. Do you find this valuable?    

• Post reply

Awakening!!!! - that was the state of my taste buds this week-end when I had the opportunity – no wait – privilege to taste some of the cheeses from CKC farms. Chrissy Omo, a very talent young artisan cheese maker from Blanco, Texas and her mother, explained to me about the cheeses they are producing with a passion that is only rivaled by the flavors of the exquisite feta I had just tasted. I look forward having the pleasure of tasting some of the other goat cheese that I have heard about - especially the baby-blue. – Soigne! CKC Farms "Farm Fresh Goat Cheese"
17505 FM 32 , Blanco, TX 78606 , 830-833-5669

 out of  found this valuable. Do you find this valuable?    

• Post reply

San Antonio is know as having a passion for its past and belief in its future. Well, that is reflected in its culinary scene that embodies some of the best in the world while paying homage to the tradition and culture that is San Antonio. While sometimes overlooked by the rest of the culinary world, San Antonio has played a large role in the Southwest and Mexican( or should I say Tex-Mex) cuisine scene of today. This City is home to Chili, Fritos and some would say – the Breakfast Taco. We have our own take on local favorites such as Barbacoa, Menudo, Cabrito, Fajitas, the Margaritas(ever had an Avocado Margarita) and the list goes on.
If the city’s impact on Mexican food isn’t enough, well let’s look at some of our standings such as one of the nation’s top restaurant – Le Reve/Chef Andrew Wiesmann, one of the Best Steakhouses – Bohanan’s/Chef Mark Bohanan or one of the top places to have Breakfast – Magnolia Street Pancake Haus/Chef Robert Fleming. Add those to the list of the other fine Chef’s we have such Biga’s, Chef Bruce Auden, Silo’s Chef Mark Bliss and Gus ?, the Lodge’s Chef Jason Dady, LaMansion and Pesca’s Chef Scott Cohen, Caliza Grille’s Chef Chip McMullin, L’Etoile, Chef Thierry Burkle, Pasion’s Chef Rene Fernadez, and Bistro Vatel’s Chef Damian Watel(whose family name is part of the culinary history of France). Now that is such an abbreviated list of the creative and Talented Chef’s in town and doesn’t even begin to include the many up and coming Chef’s that are sharpening their skills in many of San Antonio exciting restaurants.
( this article continues on the next comment or read it in its entirety a www.safoodie.com)

0  out of 1 found this valuable. Do you find this valuable? Do you?    

• Post reply

San Antonio is know as having a passion for its past and belief in its future. Well, that is reflected in its culinary scene that embodies some of the best in the world while paying homage to the tradition and culture that is San Antonio. While sometimes overlooked by the rest of the culinary world, San Antonio has played a large role in the Southwest and Mexican( or should I say Tex-Mex) cuisine scene of today. This City is home to Chili, Fritos and some would say – the Breakfast Taco. We have our own take on local favorites such as Barbacoa, Menudo, Cabrito, Fajitas, the Margaritas(ever had an Avocado Margarita) and the list goes on.
If the city’s impact on Mexican food isn’t enough, well let’s look at some of our standings such as one of the nation’s top restaurant – Le Reve/Chef Andrew Wiesmann, one of the Best Steakhouses – Bohanan’s/Chef Mark Bohanan or one of the top places to have Breakfast – Magnolia Street Pancake Haus/Chef Robert Fleming. Add those to the list of the other fine Chef’s we have such Biga’s, Chef Bruce Auden, Silo’s Chef Mark Bliss and Gus ?, the Lodge’s Chef Jason Dady, LaMansion and Pesca’s Chef Scott Cohen, Caliza Grille’s Chef Chip McMullin, L’Etoile, Chef Thierry Burkle, Pasion’s Chef Rene Fernadez, and Bistro Vatel’s Chef Damian Watel(whose family name is part of the culinary history of France). Now that is such an abbreviated list of the creative and Talented Chef’s in town and doesn’t even begin to include the many up and coming Chef’s that are sharpening their skills in many of San Antonio exciting restaurants.
( this article continues on the next comment or read it in its entirety a www.safoodie.com)

1  out of 2 found this valuable. Do you find this valuable? Do you?    

• Post reply