S.A. chef event to feature more than 20 dishes and drinks

October 5, 2018

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

Shrimp mojo

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

Fermented micheladas

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.


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