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MENU:
Gluten Free Brazilian Canapés with Chickpea and Black Bean spreads, featuring Cocina Mexicana Cilantro Sauce by AYON'S BAKERY
Shaved Zucchini with Lemon Infused Olive Oil, Marcona Almonds and Mint
Ratatouille with Fresh Ricotta and Garlic Toast Points
Grass Fed Beef Bourguignon over Wilted Spring Greens
Mason Jar Fruit Cobbler with Rose Geranium Boozy Milkshake with a Candied Pecan Pork Skin by PARTRIDGE IN A PIE TREE
PLEASE JOIN US FOR DINNER MAY 19TH
ALL PROCEEDS FROM THIS SOCIAL WILL BE GOING TO THE CIRCLE SCHOOL, SAN ANTONIO'S UNIQUE FAMILY RUN CO-OP.
GUEST ARTIST: ANDY BENEVIDES
MUSIC: DJ RASTA MIKE
TIME: 6-11PM
TICKETS ARE $100 ALL INCLUSIVE
LOCATION AS ALWAYS SENT ON THE DAY BEFORE THE EVENT
Thank you to our generous liquor sponsors:
El Perrito Tequila
Glazer's Distributors
METAMORPHOSIS #10
Join sps for a very special cocktail/ dinner stroll
with a very special host at a very special place in San Antonio.
No room for our usual setup but you will want to follow
your curiosity and appetite throughout the space.
Guest Chefs and Dishes:
Kyle Destephano:
Poached Pork Loin with Warm Greens and Pig Ear Bacon Bits
Partridge in a Pie Tree:
Hand PIES of
Deep fried stone fruits and pork belly with lavender creme fraiche
Chicken Liver Mousse with White Mulberry Jam
Texas citrus and dill piickled green plums, baby Brussels and carrot
Hugh Daschbach:
Blackened Shrimp with summer vegetables and homemade remoulade dressing
Ayon's Bakery:
Dark Plum Spice Cake
Lemon Cake topped with Fresh Blackberries, Lychees and Cream
Raspberry Swirl Brownies
Mariah Delaye Lange:
Salad of Watermelon, Goat Feta, Arugula and Pickled Watermelon Rind
Thank you to Norma and Raul for our artist sponsor.
Guest will take home a hand blown cocktail glass valued at $35 by
Guest artist: Justin Parr
Date/Time: May 4, 2012 7pm till 11pm
You will receive location via email Thursday (hint-Mahncke Park area)
Tickets limited
$75.00 each
"HEAD CASE"
Menu:
Specialty Cocktail
Mezcal, Texas grapefruit, ginger, lemon
Crostini with Poteet strawberry, chevre, balsamic
Tourtiere by Partridge in a Pie Tree:
San marzano and Texas greenhouse heirloom tomato with lavender chow chow
Secco Sparkling Rose, Italy
Texas Gulf Coast Shrimp
cilantro pumpkin seed pesto l black eyed peas l beet reduction
The Doctors' Riesling 2010, Marlborough
Spring Root Vegetables
grilled radicchio l beet stained egg l bacon sherry vinaigrette
Chilensis Pinot Noir Reserva 2010, Chile
Heritage Pork Shoulder
wild greens l polenta l rosemary citrus pork jus
Grand Serres Cotes du Rhone Villages 2007, France
Dessert by Ayons Bakery
Poteet strawberry Eton Mess and assorted cookies
Elena Muscato, Italy
Thank you to Emprendedora for sponsoring the MEZCAL. It's going to be SO MUCH FUN!!!
Guest Artists: Nate Cassie and Angelina Mata
After Party with Henry and the Invisibles
6:30 seating includes 5 course meal, wine, cocktails and after party-SOLD OUT!!!
9:00 entry includes open bar, fashion show, late night food and fun
Fashion Show at 9:30
"NOT JUST PRETTY" BLOG POST BY MAMA2AIDAN
http://mama2aidan.wordpress.com/2012/01/26/pop-up-dinner/
Not Just Pretty
Guest Artists: Elizabeth Carrington and Rachel Ziegler
Guest Pastry Chef: Ayon Wen-Waldron
DJ: DJ Nelly
Tickets and info HERE
The World Ain't Ending Yet
A New Year's Eve Extravaganza...
Cocktail Party with Fancy Foods, DJ, Dancing and all kinds of FUN. In Southtown.
Menu
Vodka, Fresh Grapefruit and Cardamom Rose Syrup.
Whiskey, Bitters and Ginger Beer.
Crostini with Herb Butter, Radish and Hibiscus Sea Salt.
Crostini with Black Eyed Pea Puree, Kale and Candied Fig.
Crostini with Ricotta, Local Honey and Thyme.
Endive with Smoked Salmon, Pickled Beets, Capers, Creme Fraiche and Chives.
Bacon Wrapped Figs.
Late night Pork Sliders with Serrano Coleslaw.
Mascarpone Cream Tarts with Preserved Cherries.
Whole Grain Farro Pasta with Praline Pesto
Ingredients
- 1 (8.8-ounce) package whole-grain farro (Rustichella d’Abruzzo recommended)
- 1 1/2 cups roasted pecans
- 2 cups tightly packed dried basil leaves
- Squeeze of lemon juice
- 4 large garlic cloves
- 1 cup olive oil
- 4 ounces (1 cup) Parmigiano-Reggiano cheese
- Salt, to taste
- Pepper, to taste
Directions
- Heat oven to 400 degrees.
- Roast pecans on a cookie sheet about 8 minutes, being careful not to burn.
- Cook pasta to al dente, drain and rinse in cold water; set aside.
- Combine pecans, basil, lemon juice and garlic in a food processor or mortar and pestle, adding the olive oil as needed to achieve the desired consistency.
- Mix the pesto into the pasta and bake in the oven until hot.
- Remove from oven, put into a serving bowl and shave Parmesan over the top.
- Add salt and pepper, to taste.
Special Projects in San Antonio Express News
Special Projects Social is full of surprises
Imagine making dinner reservations at an unknown location. The address is revealed the day before. You arrive at a home of someone you've never met and walk in with people you don't know.
This is the Special Projects Social, a pop-up dinner series in the downtown area that held its first event during Contemporary Art Month in April and hosted the seventh dinner earlier this month at artist and co-founder Peter Zubiate's home with his partner Katie Pell, who is also an artist.
Sides
Menu
Pork roast, chilies, coffee, chocolate, herbs, almonds, apricot, cherry, fig, cilantro chutney
Beef brisket with peppercorn-herb crust
Coleslaw with serrano cumin dressing
Corn with shrimp butter
Potato salad with tarragon & creme fraiche
Mac with gruyere, cheddar, & reggiano cheese
Apple crumble with vanilla ice cream