S.A. chef event to feature more than 20 dishes and drinks
If you are in the mood for a little smoked beef cheek or some Taiwanese scallion pancakes and want to wash it down with a chai spice milkshake or a locally made beer, there’s an event loaded with tasty bites that might be up your alley.
The San Antonio Chef Cooperatives, a nonprofit group of 18 area chefs and food and beverage business owners, are putting on a “Bites for Business” event Nov. 9 at LiftFund US (2007 W. Martin St.) that will benefit Launch SA. And for the $45 cost of a ticket, patrons will have access to a menu lineup of 18 items, as well as wines from three area vineyards and three local breweries.
Launch SA, located at 600 Soledad St., is an organization that provides workshops, mentoring, programming, support and resources for small business owners and food companies that are just getting started.
Stephen Paprocki, president of the Chef Cooperatives, said the decision to benefit Launch SA with the event, which will be held from 6 to 10 p.m., was due to the amount of food industry workers and entrepreneurs who have gone through Launch SA and its Break Fast & Launch program.
The menu will include:
Southern pad Thai: Fermented green tomatoes, cured chicken feet, collards and beet, tamarind pecan sauce
Seasonal veggie tostada: Wilted collard bean sprout, cauliflower crumble, squash sour cream, cranberry dust
Smoked beef cheek: Potato and pimiento cheese pierogi, hot pepper relish, avocado
Pear, black garlic and bourbon-glazed pork shank: Pumpkin pie puree and spiced pepitas
Boudin noir: Roasted apple and fennel compote, sweet potato puree, Brush Fire Farms chile pequín pepper jelly
Wing Dinghies: Coffee-blackened, black garlic and River Whey Creamery Keystone-crusted
Tejas Jahl Muri: with Lil’ Reds Boiled Peanuts, black garlic, heirloom tomatoes and chiles
Cordero picado (chopped lamb)
Taiwanese scallion pancakes: Szechuan hoisin sauce, pineapple chile pepper jam, peanut crumble, pickled cucumbers, sauteed fried sweet potato leaves, bean sprouts, julienne carrots
Pasilla, Black Gold Garlic and honey-roasted pork shoulder: Roasted butternut, parsnip and apple, spicy capicola, cream sherry and sage glaze, pasilla-orange pecan butter
Tostaditas de pernil rostisado (roasted pork leg): Ancho chile hibiscus mojo, chorizo, porcini, frijoles refritos, duck fat achiote aioli, charred piña pico, black garlic salsa quemada
Twice Cooked Pork Belly: Caramelized pumpkin, pickled cucumbers and hot pepper drizzle, sweet potato grits
Ancho-braised Akaushi short rib: Honeydew cheesy pop-over, whipped butternut butter
Peanut-brined and braised boar: Hoecakes, cilantro jalapeño dipping spread, candied Fresno chiles
White chocolate beet brownies: Crème fraiche, Orange Julius and pistachio mint confetti
Chai spice milkshake: White chocolate pumpkin truffle, meringue cookies, edible glitter, marigold
Texas Wines: Kuhlman Cellars, Farmhouse Vineyards and Vinovium
Texas Breweries: Islla St. Brewing, Community Beer Co., Freetail Brewing Co.
For tickets, and additional information, go to chefcooperatives.com/events.