SEPTEMBER 9TH, 5:30 – 730 PM

$10 Cover includes Valet and Specialty Cocktail

View Facebook Event

• Receive a 25% Discount on Dining at Las Ramblas the Night of
Sips & Salsa (valid that night only)
• Enjoy Happy Hour Prices on Drinks and Tapas until 7pm
• Salsa and Latin Jazz Music
• Salsa Instructors and Dancers from Semenya Ballroom
• September Specialty Drink & Salsa
• “Melon Pear Mojitos”
• “Mango Salsa” (with chips) – Complimentary

Enter to Win a VIP Office Party

• Register with Business Card to Win a VIP Office Party for your
company at an Upcoming Sips and Salsa
• Office Party Includes: Free VIP Room for Your Office Party,
Private Bartender, and 50% Off Full Tapas Menu.

RSVP on Facebook

Hotel Contessa Ranks 1st Amongst San Antonio Hotels and 5th for Texas

Every year Expedia releases their Insider’s Select List, highlighting “The best hotels for any destination—and any budget.” The list compares hotels using traveler’s opinions and reviews, overall value, and Expedia’s Hotel Expert input – Hotel Contessa scored a 98.6!

San Antonio is an affordable city that is perfect for short road trips if your from Texas with the family, but is also suited for big conventions like the 50,000 people who were here for Alcoholics Anonymous Convention July 1-4th! There are plenty of great sites to see from the famed Riverwalk, to the Alamo, to cultural art museums.

Thanks to all of our guests whose reviews and ratings have helped us be so successful!

Click Here to Take Survey!

Help Hotel Contessa become San Antonio’s Best Hotel by
voting for us in this year’s Readers’ Choice Survey.
It’ll take only 5 minutes of your time to fill out, make sure to
mention San Antonio and Hotel Contessa in your recent travels.
Participate in this year’s survey before May 31, 2010 and
Condé Nast Traveler will automatically enter you in a
sweepstakes to Win a 7-Day European Cruise!

Click Here to Take Survey!

Make sure to select that you have traveled to “San Antonio”
and “Hotel Contessa” in the past year!  VOTE NOW!

Fiesta San Antonio has finally started (April 15th) and will not stop until April 25th! It’s going to be a great time on the Riverwalk filled with lights, activities, festivities, and plenty of joyous celebrations.

Fiesta San Antonio started in 1891 as a one-parade event and has evolved today into one of this nation’s premier festivals with more than 100 events and an economic impact of almost $284 million for the city.

Fiesta is “The Party with a Purpose.” Each event is produced by a nonprofit organization selected by the Fiesta^® San Antonio Commission. The funds they raise provide services to San Antonio citizens throughout the year.

2010 FIESTA EVENTS NOT TO MISS!: http://www.fiesta-sa.org/events/favorites/

A Night in Old San Antonio (NIOSA)
Battle of Flowers Parade
Fiesta Flambeau Parade
Fiesta Oyster Bake
Fiestas Fantasias at Market Square
Texas Cavaliers River Parade

Come visit our wonderful Fiesta. You won’t be disappointed. We have something for everybody, and that includes you! Viva Fiesta! Visit http://www.fiesta-sa.org/ for more information.

2nd Annual RiverTini Pour-Off benefitting the San Antonio River Foundation
Saturday, March 27, 2010  5 p.m. – 8 p.m.
Hotel Contessa – 306 W. Market St. – Cedar Room, Riverside Terrace

San Antonio, Texas…The San Antonio River Foundation is holding its 2nd annual RiverTini Pour-Off on Saturday, March 27, 2010, at Hotel Contessa from 5 p.m. – 8 p.m. to raise funds for the San Antonio River Foundation and to recruit new members to Rio Vivo, its grassroots membership program. Cost is $25 at the door or $20 if you buy pre-event tickets online at www.sariverfoundation.org. Ticket purchase includes martini tasting, snacks by Hotel Contessa, live music, and a membership to Rio Vivo.

The event is in celebration of the on-going beautification along the Museum and Mission Reaches and the River Foundation’s role in helping revive the river with vibrant public art, cultural enhancements and recreational works.

Ten notable restaurants/bars are participating in this year’s event. The winning cocktail will be featured at the     River Foundation’s River Revel Gala on May 8th. Contestants are listed below:

• Aldaco’s Stone Oak    (2009 winner)
• The Grill @ Leon Springs
• Bar Rojo, Grand Hyatt
• Menger Hotel Bar
• Boudro’s
• Pavil Restaurant & Bar/Watermark Grill
• Cork Bar, Hotel Contessa
• Restaurant Insignia
• Crockett Hotel Bar
• Rosario’s

What is a RiverTini? Our partners’ riff on a classic martini – or any concoction that reflects the fresh, festive, colorful and artistic new enhancements along the San Antonio River, many of which will feature Don Julio Tequila.

Who are the judges? Resident personalities will select a winner; attendees will vote for a “people’s choice” award.

2010 judges include:
•    Cindy Taylor, President, Southside Chamber
•    Chef Johnny Hernandez, True Flavors and La Gloria
•    Meghan Vincent, Santikos Theaters Marketing Director
•    Mari Aguirre, Rackspace Community Affairs Manager
•    David Martin Davies, Texas Public Radio News & Public Affairs Director
•    Ernie Zuniga, FOX-TV Anchor and the MC for the event

To learn more about the San Antonio River Foundation or to buy tickets now, visit www.sariverfoundation.org.

PDF Download (Poster) of 2nd Annual RiverTini Pour-Off Poster

Leacy Leach walks us through the steps of making a Strawberry ‘Tini. A fun drink to unwind with and to start off your night. The Cork Bar is located in the Riverwalk level of the Hotel Contessa.

Currently, the Cork Bar has a Happy Hour called “Sangria Alegre” from 4-7pm and a Reverse Happy Hour from 10-11pm.

If you’re in downtown San Antonio on the Riverwalk, stop by the Cork Bar and say hi to Leacy. She makes great cocktails!

Kids Really Love Hotel Contessa - Kids 8 and Under Eat FREE at Las Ramblas + Parent Enjoy 25 % Off Our Best Available Rates!

For our loyal blog readers, Facebook Fans, and Twitter followers we’ve created a special rate offer for the month of March. That’s right, we know you’re taking a break soon sometime this month believe you deserve some R&R.

We have 25% OFF our Best Available Rates for the month of March, including Spring Break. Bring the kids, too, Las Ramblas has a special that you’re sure to love — Kids 8 and Under Eat FREE (with purchase of an adult entree at Las Ramblas)!

Click here for this package!

Seared Foie Gras with Almond French Toast and Berry Salsa

This month’s decadent dish comes from Andrew Gutierrez, Executive Sous Chef of Las Ramblas, a member our Award-Winning Culinary team. Andrew “Drew” Gutierrez has aided Brian West (Executive Chef) and Shane Bruns (Director of Food & Beverage) at numerous outings including New World Food and Wine Festival events and showcases, March of Dimes: Chef Auction, and Pearl Brewery tastings.

Andrew’s approach to cuisine is passionate, refined, and encompasses a variety of flavors that could excite anyone’s palate. His Seared Foie Gras with Almond French Toast and Berry Salsa is no exception. While the actual recipe may be daunting at first it’s easier than you think! A truly ideal dish to impress that special someone this Valentine’s Day or a dinner party. Here’s the Video Recipe walking through most all the parts, but please read the recipe in full before cooking as there is a decent amount of prep work that should be done before cooking the foie gras.

Please provide us with comments, questions, any feedback would be appreciative as this is our first video recipe we’ve done. Look for more to come soon!

Seared Foie Gras with Almond French Toast and Berry Salsa

Ingredients

Foie Gras

1. 2oz                  Foie Gras, cleaned and sliced
2. tt                      Fleur de Sel, large flake
3. tt                      Cracked Black Peppercorn

Berry Salsa

1. 1 oz                 Mango, small dice
2. 1 oz                 Strawberries, small dice
3. 1 oz                 Blackberries, sliced in half
4. 1 oz                 Blueberries, sliced in half
5. 1 tsp                Mint, chiffonade
6. 1 tbsp              Sugar, powered
7. 2 tbsp              Meyers dark rum

French Toast Batter

1. 2 oz                 Milk
2. 2 oz                 Heavy Cream
3. 1 oz                 Sugar
4. 1 ea                  Whole egg
5. 1 tbsp              Almond extracts

French Toast and Caramelized Banana

1. 1 ea                  Texas Toast, slice
2. 2 tbsp              Almond, slices
3. 1 tbsp              Sugar, granulated
4. 1 tbsp              Butter, whole cubed
5. ¼ ea                 Banana, sliced
6. 2 tbsp              Sugar, granulated
7. 1 tsp                Cinnamon, powdered

Saffron Honey

1. 2 oz                 Honey
2. 1 pinch          Saffron threads

Candied Almonds

1. 2 oz                 Sliced Almonds
2. 1 tbsp              Powdered Sugar
3. 1 tsp                Water

Preparation Order

Berry Salsa, Saffron Honey, French Toast Batter, Candied Almonds, Foie Gras, Caramelized French Toast and Banana

Preparation

Berry Salsa

1. Combine mango and berries in stainless steel bowl.
2. Add powdered sugar, mint, and rum
3. Toss all ingredients together and let sit for flavors to merry

Saffron Honey

1. Pour honey into small sauce pan over medium heat
2. Place saffron threads into honey
3. Warm together until saffron is steeped and color is rendered
4. Set aside at keep at room temp

French Toast Batter

1. Combine all ingredients together until well incorporated

Candied Almonds

1. Place almonds and powdered sugar in bowl and combine
2. Drizzle water over almond sugar mixture and stir to combine almonds should have tacky feel
3. Place almonds onto sheet tray and place into 350 degree oven and toast.
4. Toast for approximately 10-15 min until golden brown and crispy

Foie Gras

1. Preheat oven to 350 degrees.
2. Heat non stick sauté pan over med high heat
3. Season foie gras with sea salt and pepper
4. Lay foie gras into hot pan and sear approximately 30-45 secs until golden brown
5. Flip over foie gras slices and place in 350 degree oven 2 to 3 min until cooked medium rare. Keep in a warm place.

French Toast and Caramelized Banana

1. Heat non-stick sauté pan over medium heat

1. Cut Texas toast into round using 3 inch round cutter
2. Combine almonds and sugar onto plate
3. Combine sugar and cinnamon onto plate
4. Place butter into pan and let melt
5. Dip Texas toast into French toast batter and dredge into almond sugar mixture and place into pan.
6. Dredge banana slice into cinnamon sugar.
7. Place banana into same non stick sauté pan as toast
8. Cook toast and banana on one side until golden brown approximately 2 minutes and flip both over and cook until golden brown on the other side. Remove both from pan and reserve

Plate Presentation

1. Place Texas toast round on plate
2. Place banana on top of toast round
3. Stack foie gras slices over toast and banana
4. Spoon berries over foie gras and around plate
5. Drizzle foie gras fat over berries and around plate
6. Drizzle  saffron honey over berries and around plate
7. Garnish with candied almonds

Andrew Gutierrez - Executive Sous Chef for Las Ramblas

2010 Mud King and Queen - San Antonio Riverwalk

Congratulations to Bobby Maldonado and Suzanne Scott for being recently crowned the 2010 Mud King and Queen at the annual Mud Coronation at the David Strauss Bridge on Jan. 17th. They received a whopping 16,792 votes and showed off their skills during the Riverwalk draining.

Maldonado aka “Mud King” is a San Antonio native employed at the Pepsi Bottling Group for over 30 years as a logistic specialist. Maldonado graduated from Lanier High School in ’74 and pursues alumni and fundraising activities in his spare time. Scott aka “Mud Queen” has been the GM of the San Antonio River Authority (SARA) since Sept 07 who’s public service reaches from 1987 when she was the Community Relations and Trustee Relations Director for VIA Metro Transit. Scott received her Bachelor’s from Texas Tech University ’85 and her Master’s Degree in Urban Administration from Trinity University ’97.

Also we’d like to congratulate our good friend Bill Dante and his wife Lisa, for becoming the 2010 Mud Prince and Princess with 6,044 votes. Bill Dante has been very beneficial in helping Hotel Contessa Suites on the Riverwalk and Las Ramblas and our Executive Chef, Brian West, was featured as the January 2010 Top Chef for Dante’s new publication “Destinations San Antonio” which features many downtown Riverwalk hotels. Bill and Lisa Dante are very familiar with the communications world as Bill was a top San Antonio meteorologist for 25 years and Lisa was one of the “Barker’s Beauties” on the “Price is Right”.

2009 has passed so quickly, and now we embark on the adventure of 2010. We reminiscence the joys and memories of the past year, but know we must move forward.

The last few months of 2009 at Hotel Contessa were finished up with a plethora of great events including: Thanksgiving Brunch, River Lighting Parade, Christmas Brunch, and New Year’s Eve Dinner and Celebration!

Thank you to everyone to who joined and stayed with us for the Holidays, we hope you had a great time!