Sunday, January 29, 2017

Reveling in the finale of Restaurant Week

I saved the best for last when it came to this round of San Antonio Restaurant Week. It was the final evening of a two weeks worth of the town's best restaurants offering amazing pre-fixed meal menus for lunch and dinner.

It was no different at J Prime Steakhouse.  It was, admittedly, my first time there. For such an establishment, my friend Miriam and I could not have been more pleased with the professionalism displayed, from the quick seating at our table to departure.

For the appetizer, Miriam went with the lobster bisque, involving minced lobster, creme fraiche, and sherry. Seeing as how I hadn't loaded up on many veggies the past two days, I chose the wedge salad, which was garnished with a parmesan trick and baby heirloom tomatoes.

For the entree, Miriam indulged in the stuffed airline chicken breast -- beautifully wrapped with chicken, stuffed with breadcrumbs, and semi-dried tomatoes with a veal demi glaze.

The chicken breast came accompanied by Miriam's choice of au gratin potato.

I was in love with the Atlantic salmon, which came served with lemon beurre blanc, and beet reduction with baby vegetables.

Given all the appetizers - and glasses of Spaten beer we were downing - what appeared to be a tightly compact main entrees, with great presentation, were plenty enough on their own.

But of course we couldn't leave out the desserts. Miriam enjoyed the petite gateau -- chocolate cake served with warm chocolate truffle, vanilla ice cream and berries. 

I went after a slice of six-layered dark chocolate mousse cake. As you can guess, it was all rich, decadent and irresistible.

Props to J Prime for the excellent execution, on a typically busy Saturday night, even in the final fading hours of Restaurant Week. And all those proceeds go to benefit Culinaria and its many educational programs.

Monday, January 16, 2017

Restaurant Week's a local foodie's delight

San Antonio Restaurant Week has long been a popular way of indulging one’s craving for local culinary delights — and giving to a worthy cause.

Restaurant Week celebrates San Antonio’s chefs, winemakers, bartenders and other culinary arts leaders through specially priced meals at more than 100 participating restaurants citywide.

The latest edition of Restaurant Week begins today, Jan. 16, and continues through Jan. 28.

With each meal ordered for Restaurant Week, these restaurants will donate $1 from each lunch menu and $2 from each dinner menu ordered. 

Participating restaurants are offering an array of prix-fixe menus, encompassing three-course lunch and/or dinner menus within two different pricing tiers: 

*Tier 1 establishments have a three-course menu, costing $15 for lunch and $35 for dinner.

*Tier 2 establishments have a three-course menu, costing $10 for lunch and $25 for dinner.

Here’s just a small sampling of Tier 1 participating restaurants: Asado Seafood and Grill, Bliss, Frederick’s Bistro, Kirby’s Steakhouse, La Frite, Ostra, Saveurs 209, Supper at Hotel Emma, The Clean Plate, and Tre Enoteca.

Culinaria’s main website has a full, updated list, including links to menus. Reservations are strongly recommended at some places. 

Proceeds to benefit Culinaria, a local nonprofit that helps to advocate for San Antonio as a culinary and wine destination by fostering community development and education.

This year is big for Culinaria, as the organization will soon announce a new location for its urban farm. 

Called The Farm, the facility is a place where food professionals, farmers, volunteers, sponsors and other supporters of Culinaria and its goal can gather to  
exchange ideas and show the community at large how people can grow their own quality food.

Construction on The Farm’s original site near Magnolia Pancake Haus had been taking place through 2016. But due to unforeseen circumstances, Culinaria had to find another spot.

In the meantime, take a gander at those menus and enjoy Restaurant Week.