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First Course Fodder: NAO’s six-course alumni dinner, Whole Foods Quarry Bar and Sustenio’s New Chef

February 20, 2014
A little something you might expect from Nao. (Courtesy)

A little something you might expect from NAO. (Courtesy)

It’s back to school for six of San Antonio’s most impressive chefs. NAO New World Flavors at The Culinary Institute of America at San Antonio will bring back six of their alumni for a six course dinner Thursday, March 13 at 7 p.m.

Enjoy food and dish commentary from chefs Geronimo Lopez and Alain Dubernard of NAO Restaurant, Johnny Hernandez of La Gloria, Andrew Weissman of Il Sogno, Steve McHugh of Cured and Michael Sohocki of Restaurant Gwendolyn with wine pairings. The dinner is $100 per person with a reception at 6 p.m. and dinner at 7. Call (210) 554-6484 for reservations.

Here’s to drinking and grocery shopping. Whole Foods at The Quarry (255 E Basse) is launching their new Quarry Bar Friday, February 21 from 6 to 9 p.m. Local beer on tap, Texas wine list and $3 pints are happening all night.

There’s a new chef in town at Éilan Hotel. Éilan Hotel Resort and Spa has announced the welcome of executive chef Mike Collins to Sustenio. Collins’ cuisine is influenced by California’s wine country, Creole and Caribbean and Hawaiian traditions.

Texas Land and Cattle is sticking to the name with a partnership with Hartley Ranch in Stephenville, Texas to serve genuine Angus beef steaks. This is a commitment for Texas Land and Cattle to serve the best in Texas-bred beef.

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