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

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!

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.

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

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

Lady in Red Martini - Recipe by Daniel Quiroz of The Cork Bar, Hotel Contessa

This month as a special treat, we’ve devised a spectacular uplifting drink that is ideal for the Holiday season. The uniquely named “Lady in Red Martini” was concocted by The Cork Bar’s Bartender, Daniel Quiroz.

If you’re more in the mood to relax in an ambient setting juxtaposed against the River Walk, we suggest joining Daniel Quiroz at The Cork Bar for one of his signature creations!

Be sure to keep tabs on Daniel Quiroz at The Cork Bar at the Hotel Contessa in downtown San Antonio on the Riverwalk!

Ingredients

1 1/4 oz Vodka
1 oz Cointreau
3/4 oz Cranberry Juice
1/4 oz Lime Juice
1/4 oz Simple Syrup

Directions

Fill pint glass with ice, add all ingredients to martini shaker.
Shake vigorously for 1 to 2 minutes.
Strain into chilled martini glass.
Garnish with blood orange wheel.