Posts Tagged With: grilled asparagus

Fun, Food and Fund Raising

Steven Raichlen and I at the Showcase Dinner.

Steven Raichlen and I at the Showcase Dinner.

The SARA, San Antonio Restaurant Association, Showcase Dinner was a huge success once again this year. This years guest chef was Steven Raichlen and he helped to make the evening at the historic Pearl Stables just north of the down town, fantastic. The evening started with drinks and hors d’oeuvre that were prepared by Chef Johnny Hernandez and True Flavors Catering. Chef Hernandez and his people did an excellent job preparing the foods that Mr. Raichlen had chosen for the evening. Upon arriving I met my friend Ruben Sepulveda and his lovely wife Cheryl, who had graciously invited my wife and I to be their guest. My first tasting was Steve’s Buffla-Q Shrimp, I could have just continued with them and been so happy. Next I tried some Finger Burner Lamb Chops and then some Bacon-Grilled Dates, along with some Gentleman Jack to wash them down.

 The meal started with a Grilled Caesar Salad, and we were able to enjoy it while Steven was on stage showing us how to make the shrimp hors d’oeuvres and each of the other courses as we enjoyed them. The main course was a grilled New York Strip with Jack Daniels/Dr. Pepper BBQ Sauce and Hell Fire Peppers, it was served with  a Smoked Stuffed Potato, Pimenton Grilled Asparagus and a Oaxacan Grilled Corn Flan. The dessert was an excellent Grilled Pound Cake with Fresh Berry Salsa and Tequila Whipped Cream.

 I had a chance to meet Mr. Raichlen during the meal and again the next day at the CIA. It was a true pleasure, he was a very nice man and was sincerely seeing that you enjoyed your evening and his meal. I was able to pick up an autographed copy of his new book BBQ Planet to go along with his other books that are in my library of cookbooks.

Thanks Mr. Raichlen for a wonderful evening and to SARA for the hard work they put into this scholarship fund-raising event for the culinary students of San Antonio.

Categories: Appetizers, BBQ, Dessert, Entrees, Grilling, Hors d'Oeuvres, Side Dishes, Texas Style Cuisine | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Bright Minds Deserve a Bright Future

The Pearl Stables were pack tonight at the Harlandale Education Foundation 2nd Annual Scholarship Gala. I believe about $100,000 was raised for scholarships. Chef Johnny Hernandez and True Flavors Catering prepared a wonderful meal. We started with a beautiful spring mix salad, served in a cucumber vase, with an Aged Sherry and Herb vinaigrette.

Our second course as a  Beef Short Rib braised in Mexican Vanilla, Cloves and Cumin. It was served along with a Creamy Manchego and Garlic Risotto and Grilled Asparagus and Carrot Ribbons.

We finished off the meal with a great dessert, called Belle Helen. It was a sweet pear compote with pear financier and a caramel mousse on a crisp almond cookie base topped with dark chocolate drizzle and white chocolate velvet.

The evening was a total success, friends, family, business professionals, educators and alumni all came together to invest in our greatest natural resource. A Young Mind

Categories: Texas Style Cuisine, Uncategorized | Tags: , , , , , , | Leave a comment

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