Well, here at Hotel Contessa it’s been a crazy past couple of weeks…

Cork Bar Wins Top Awards at 2011 San Antonio River Foundation Rivertini Pour-off

Daniel Quiroz and Jose Solis represented the Cork Bar team as they squared off at Brasserie Pavil and competed against top city bartenders and mixologists.

The Cork Bar humbly accepted the 2011 Rivertini Pour-off Champion and 2011 Rivertini Décor Awards. Their winning martini was a peach and citrus purée with cinnamon serrano simple syrup and grey goose vodka.

Las Ramblas, Cork Bar, and Hotel Contessa Take-Two at the “Best of Downtown”

Hotel Contessa wins the Downtown Alliance’s “Best of Awards” for Best Hotel Restaurant – Las Ramblas and Cork Bar and for Best Place for a Downtown Wedding at Hotel Contessa and Marriage Island.

Congratulations to everyone!

Supporting the UNIFIRST team, Brian West (Executive Chef of Las Ramblas) participated in “You Pick It”, Brisket, Chicken, and Pork Ribs divisions and competed against some of the best BBQ teams around the nation! We were able to catch the culinary athlete in action in his natural element!

New York, January 2010 …

Executive Chefs from Benchmark Hospitality International’s fine dining restaurants, luxury hotels and resorts were featured recently at the legendary James Beard House in New York City. The chefs prepared a seven-course dinner for the sold out event, featuring cuisine from around the country and the world.

Featured Benchmark Hospitality chefs were Brian West, executive chef, Hotel Contessa and its signature restaurant Las Ramblas on the Riverwalk in San Antonio, Texas; Alan Gould, executive chef of Nine18, the restaurant located at the Villas of Grand Cypress in Orlando, Florida; Peter Csikos, executive chef, The Heldrich and its signature restaurant, Christopher’s, in New Brunswick, New Jersey; Francisco (Paco) Aceves, executive chef of Stonewall Resort and Stillwaters Restaurant, located in Weston, West Virginia.

Mary Watson-DeLauder, Benchmark Hospitality’s chief sommelier, paired each of the seven courses with domestic and international fine wines. To do so she worked closely with several wineries, including Quintessa of Napa Valley (2006 Quintessa, Rutherford, Napa Valley) and Veramonte of Colchagua Valley, Chile (2007 Primus, Colchagua Valley, Chile).

Attached Photo L-R: Chefs Paco Aceves and Alan Gould, Benchmark Vice President Food & Beverage Giorgi DiLemis, Chefs Peter Csikos and Brian West in James Beard’s original kitchen at the James Beard House in New York. Missing from the photo is Mary Watson-DeLauder, Benchmark’s chief sommelier.

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Brian West prepared a Seared Muscovy Duck Breast w/ Cranberry Goat Cheese Sweet Potato Gratin & Blood Orange Molasses with Stacia Wilson (host) of KENS TV’s Morning Show on December 4^th. Bright and early, West showed off one of his signature menu items from Las Ramblas and everyone loved it! Video to come soon!

The Las Ramblas team from Hotel Contessa showed off their skills at the Culinary Institute of America opening at the Pearl Brewery right off the San Antonio Riverwalk REACH.

Pictured from the left is Director of Food  & Beverage, Shane Bruns; Executive Chef, Brian West; and Sous Chef, Jacob Campos.

The team made a delicious samplers for the hungry crowd: a Lobster Chorizo Stuffed Squid with Pickled Tenticles and Squid Ink Reduction and Micro Pea Shoot & Piquillo Pepper Salad. It truly is as amazing and as decadent as it sounds!

That’s right, we’ve got an “App” for that!

Mmmmm..... Delicious - Patatas Bravas and Crispy Leeks and Spicy Garlic Harissa (Dinner Menu)

We’ve got tasty “app”etizers as part of our Tapas selection (view menus). We have Shrimp ala Plancha with Salsa Romesco and Smoked Sea Salt which is perfect to start off the night, or try our Patatas Bravas and Crispy Leeks and Spicy Garlic Harissa (pictured). Enjoy a nice small dish on the Riverwalk in our outdoor dining, it’s picture perfect trust us – also try our our Spanish wines and Sangria which highly complement your app. Whatever your craving, we’ve got an “app” for that!

All puns aside, we do have an app! Reserve a table online now at Las Ramblas! You can check for available seating on OpenTable, from your computer or on your mobile phone. For iPhones, just go to the App Store and download the “OpenTable” app and search for “Las Ramblas”. Save time and a table using OpenTable.

Braised Lamb Shank with Spanish Sherry Demi as prepared by Executive Chef of Las Ramblas, Brian West

This decadent recipe comes from one of San Antonio’s finest chefs, Brian West, Executive Chef of Las Ramblas at the Hotel Contessa.

Ingredients

6 Lamb Shanks
1 cup red wine
3 carrots, peeled, rough chopped
15 roma tomatoes, rough chopped
3 onions, rough chopped
5 guajillos
2 oranges, cut in half
4 cinammon sticks
1 1/2 Bay leaves
1/2 ounce Fresh thyme
1/2 ounce Fresh Oregano
veal stock (enough to cover meat)
2 cups sherry
butter

Directions

Season lamb shanks and sear off in saute pan. Read More