Dishin With SA Gold 2023 Summer Edition

Dishin With SA Gold

SMASHIN CRAB

SanAntonio’sFIRST, HOME-GROWN,FULLSERVICECajun

SeafoodRestaurant

SMASHIN CRAB is San Antonio’s FIRST, HOME-GROWN, FULLSERVICE Cajun Seafood Restaurant specializing in Seafood Boils. That’s right, in case you didn’t know SMASHIN CRAB, was founded right here in Alamo City.

The original SMASHIN CRAB location was established in April of 2017, off Bandera Rd right outside of Leon Valley. SMASHIN CRAB operates as a southern “Cajun” style seafood restaurant boasting Chargrilled Oysters, Po’Boys, Gumbo and Red Beans & Rice as menu item mainstays. However, the true stars of the menu are the seafood boils (Crab, Crawfish, Shrimp, Mussels, etc.) accompanied with their signature sauce and spice blends. These Cajun delights are provided to their treasured guests in a lively, casual, family friendly environment on a dine-in or take-out basis.

SMASHIN CRAB’s service-nature coupled with delicious food assists in providing a rewarding dining experience for the entire family to enjoy. Whether it’s eating on butcher block paper, using your hands as utensils for their peel & eat options, leaving your signature on their pine laced walls, or listening to the sounds of Second Line Brass Bands and Zydeco tunes; their main objective: to help their guests celebrate with food! As a result, SMASHIN CRAB has been well received in the San Antonio metropolitan area.

SMASHIN CRAB was initiated in the spirit of introducing Cajun style cuisine specializing in Seafood Boils to the San Antonio market, as there was no other restaurant concept offering both in a full-service environment. With family roots extending from Shreveport, Lafayette and New Orleans, and the use of closely guarded family recipes, the ownership group took the entrepreneurial risk of bringing the SMASHIN CRAB concepts to life. SMASHIN CRAB opened its’ 2nd restaurant in the Stone Oak neighborhood of San Antonio in April of 2018.

Like many other restaurants, SMASHIN CRAB was greatly impacted by COVID, resulting in a layoff of approximately 50 employees. In a focused effort to save the organization and bring their employees back, the ownership group had to be innovative and forward thinking.

To achieve such action (thinking outside the box), they required a change to their service model to quickly comply with recommended and mandated practices designed to keep their guests and employees safe from the virus spread. The change manifested by way of operationally pivoting from a traditional dine in restaurant, to one that provided options related to online ordering, delivery service and curbside pick-up. Even more so, SMASHIN CRAB collaborated with a local company to build 2 food trucks and introduce mobile vending around San Antonio and surrounding cities.

For our guests not comfortable with dining out, SMASHIN CRAB also developed a take home “Boil Kit”. The purpose of which was to provide a meal prep option whereby their guests could enjoy preparing SMASHIN CRAB in the safety of their own homes.

These changes coupled with the sustained demand for their delicious seafood and cocktails by their treasured guests, enabled SMASHIN CRAB to bring back a large portion of their Krewe Members and continue operating, when many other companies were not as fortunate. Despite the tough times, they continued to grow during this period by opening their 3rd location in the Alamo Ranch neighborhood of San Antonio in November 2020.

In their charge to further think outside the box, growth also came in the form of purchasing a 12,000 square foot Commissary/Warehouse

(Known as SMASHIN CRAB COMMISSARY AND CATERING CO.) located at 5826 Hawk Springs Bldg. #2.

The SMASHIN CRAB Commissary/Warehouse contains a commercial kitchen, refrigerator, freezer, a conference room, offices, and dry storage space. The Commissary/Warehouse was originally purchased to provide a place for SMASHIN CRAB to portion seafood (by weight) and batch produce all of their recipes for delivery to each of their locations. The result of which would help to ensure product consistency from one location to another.

However, the Commissary/Warehouse has proven to be of strategic value to SMASHIN CRAB in that it provides for the following:

An opportunity to reduce their own overall “cost of goods” to maintain, and in many instances, beat out competitor seafood market prices.

An opportunity to be the licensed food establishment/approved commissary required for mobile food units in the City of San Antonio.

An opportunity to leverage their Krewe members to assist other businesses with food preparation in their commercial kitchen.

An opportunity to rent refrigeration space to other businesses in an effort to help them reduce their overall “cost of goods” by negotiating directly with vendors on minimum purchase requirements.

An opportunity to act as a Purchasing/Procurement conduit for groceries and paper items for other businesses. Smashin Crab Commissary and Catering Co. has vendor relationships of all kinds. As a result, they often help their customers save money by purchasing their required items (at an equal or lower cost, depending on the item) and having them delivered to their commissary for immediate customer pick up or delivery.

An opportunity to rent (specified time allocation) or lease (recurring short or long term) space in their commercial kitchen to businesses, during times when they are not in production for SMASHIN CRAB. As of today, they currently lease space to two local restaurant groups and have availability for others.

An opportunity to rent their conference room to caterers, wedding planners, and others for client meetings and tastings.

An opportunity to rent space in their commercial kitchen for use as a ghost kitchen by small restaurant groups to bring new and/or established restaurant concepts to market using third party delivery services (i.e., UberEats, DoorDash, GrubHub)

An opportunity to offer quality catering options and services. Options that of course include SMASHIN CRAB’s standard menu items, but also include a variety of other culinary cuisines, to include Italian, American, Mexican, Puerto Rican, Soul Food Greek and Mediterranean options to name a few “Catering provides us with

All of these options have proven to be a valuable resource for small restaurant groups, food trucks, chefs and caterers who need or struggle with space, staff, or equipment limitations/restrictions.

In the span of 6 years, SMASHIN CRAB has taken this San Antonio Home-Grown Cajun concept; born of the idea of a few individuals to - 3 full-service restaurant locations, 2 Food Trucks and a 12,000 square foot Commissary/Warehouse.

They have managed to survive the worst pandemic in our lifetime and continue to deal with supply chain issues, inflation concerns and an uncertain economy. When the CEO was asked how they have managed to continue to stay in business? His response was: “Make no mistake about it, we are still working hard to stay in business, but we have managed to do so, with a lot of prayer and sleepless nights. Most importantly, along with our owner/operators, we have survived with the help of the BEST crew in the business and the continued support of the San Antonio Community".

Consumer culinary preferences have vastly expanded in recent years. In a food service environment where restaurant titans have struggled to maintain their once reveled positions in the marketplace, there have been no shortages of new restaurant concepts seeking to fulfill the growing palates of the American Consumer. One such concept is SMASHIN CRAB. With the support of those previously mentioned and the likes of Tanji Patton of GoodTaste with Tanji, San Antonio Restaurant Group (Alan Williams), David Elder of Elder Eats, Shelly Miles of SA Living, and countless others, we maintain a spot in the race to make that true. For that, we offer a heartfelt THANK YOU f

Awards Received

Best Seafood – 2018, 2019

Best Crawfish – 2020, 2021, 2022

Best Food Truck - 2021

Blue Plates – Bandera, Stone Oak

Links

www.smashincrab.com

@smashincrab

www.facebook.com/s ssar

SMASHIN CRAB

We all love going out to visit restaurants to partake in good food, however we know with drinks, the cost adds up. Especially when ordering alcoholic beverages. I asked San Antonio Restaurant members for a list of their favorite places to eat that allow beer and wine to be brought in. Here is that list. We hope this is helpful! All of these restaurants are San Antonio Restaurant Gold Approved!

1. Green Vegetarian Cuisine is a vegan/vegetarian restaurant serving Southern Comfort food made with 100% plant-based ingredients. 255 E. Basse Rd. Suite 940. No fee for bringing in your own beer or wine.

2. Stixs & Stone is famous for its Asian/Mexican fusion dishes. My favorite menu item is the barbacoa served in a tortilla infused with Big Red but every dish I’ve had has been delicious. Leave room for churro bread pudding! 5718 B Wurzbach Rd. No fee for bringing in your own beer or wine however the rules include no large bottles or handlebars, the party must order food, and everyone must order a dish, 1.5to-2-hour time limit depending on how busy they are, and they reserve the right to cut anyone off.

3. Sichuan House is the older sister to Dashi serving Sichuan and Asian fusion dishes. The food here is amazing with delicious spices added to maximize the flavor in every bite! 3505 Wurzbach rd. Suite 103. You are welcome to bring in your own wine, however there is a $10 corkage fee per bottle.

4. Chef’s Table Turkish Mediterranean Grill is a treat for all senses. This small restaurant is beautifully decorated with all items being shipped from Turkey. Even the plates and silverware are from Turkey! And the food is incredible! 1546 Babcock Rd. #102. No fee for bringing in your own beer or wine.

5. The Jerk Shack is led by Chef Nicola Blaque who is famous in San Antonio for her Jamaican cuisine. The jerk chicken and oxtail soup are wonderful but do not miss the fried chicken which has been named the best fried chicken in America! 10234 Hwy 151, Ste 103. No fee for bringing in your own beer or wine.

6. Zaatar is known for serving up excellent Lebanese food. Everything from the Lentil soup to the gyro’s are delicious. My favorite is the Chicken Shawarma wrap. 9323 Wurzbach Rd. No fee for bringing in your own beer or wine.

7. Benjie’s Munch is the place to go to get some of the best and most creative comfort food around. Wonderful burgers, tacos, salads, and …. everything! 1218 W. Bitter #107. No fee for bringing in your own beer or wine and upon request, they will provide you with a bucket of ice.

8. Lala’s Gorditas make their own stone ground masa every single day. Mexican food cannot be any fresher than this! Lala’s is a cute taco stand with picnic tables and shaded areas and brought to you by the family with the longest history of making Tex Mex in San Antonio. 1600 Roosevelt. No fee for bringing in your own beer or wine.

9. Café Vida serves up Mexican food, leaning on the healthy side! Finally, a place to get your favorite Mexican flavors but made in a healthier way. Breakfast and lunch are available along with a vast selection of smoothies. 19179 Blanco Rd. Suite 109-1. No fee for bringing in your own beer or wine.

10. Mr. Juicy – If you want to bring your own beer or wine to enjoy alongside one of Chef Andrew Weissman’s “juicy” burgers or delicious chicken tenders, feel free. But do not wait too long. Mr. Juicy used to sell beer and wine but recently stopped, only because the restaurant recently applied for a full liquor license. Until then, cheers! 3315 San Pedro. No fee for bringing in your own beer or wine.

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Alamo Biscuit Co, & Panaderia is very well known for their delicious scratch made biscuits and panaderia items, signature cocktails and now their fabulous interactive mural and concha bike has made them the 'it' photo op spot in San Antonio!

If you're looking for a place to enjoy a delicious breakfast, lunch or brunch that include a variety of biscuit benedicts, sweet and savory biscuit flights, housemade barbacoa, mimosas, happy hours and admire some stunning art while you are there, you might want to check out the new wall mural at Alamo Biscuit Company.

The mural, which covers the entire side of the building, features colorful images of San Antonio landmarks and icons, such as the Alamo, the River Walk, and the Spurs logo. Texas-based artists Jonah LaMonica and Nicholas Monroe of Scribewerks spent months bringing Alamo Biscuit’s owner John Vale’s vision to life. Nicholas says he wanted to capture the spirit and culture of the city in his artwork.

The mural has been attracting a lot of attention and praise from customers and passersby’s, who often stop to take photos and selfies in front of it. The most popular feature of the mural is the interactive Concha Bike that visitors can sit on for the most memorable photos!!

John Vale says he's thrilled with the mural and hopes it will inspire more people to visit his restaurant and support local businesses and artists.

Wine & Cheese: Wine & Cheese: A Match Made in A Match Made in Heaven Heaven

Whether you are planning to break open the box of Franzia and get out some tortilla chips and Rico's- or you're a self proclaimed brie and bubbles expert- buckle up for some fun cheese tips sure to impress your friends and family this summer!

Let's start with the basics. Like wine, cheeses come in a wide variety of textures, flavors, and sizes. My favorite place to find "new to me" cheeses are in the orphan basket, available at most major grocery stores. These are small cuts of varying cheeses, and usually cost less than $5 per chunk. Snag a few on your next grocery roundup and you may just be surprised with what you fall in love with! The go to's for any cheese loving crowd always include brie, aged cheddar, and bleu cheese. This gives you a beautiful bounty of mouthfeels with each different creamy, pungent, or sharp bite.

Let's start with brie! Break out the Moscato for this one folks. This creamy, soft cheese is the perfect pairing for any sweet, light, and fruity wines. While I prefer a triple creme, a double creme brie works just fine. Brie is best served at room temperature or baked! Always add a little honey on top. Serve with crackers or bread and your favorite seasonal fruit. Peaches, wrapped with prosciutto, served alongside your brie would be a wonderful surprise for your guests!

Charcutier, Mallory Jochen Owner, Honey & Pickle

Anytime I have a request for a simple or neutral cheese, aged cheddar is my go to. The cheese crystals inside this one will keep you coming back for more. Paired with a bold wine like Cabernet Sauvignon, aged cheddar's earthy flavors will become a quick crowd pleaser. These cheeses are slightly harder to cut in uniform pieces, so break that baby up into chunks and serve alongside your favorite charcuterie. A simple salami goes a long way! Word to the wise, keep any leftover bits of aged cheddar to add into your scrambled eggs, mashed potatoes, or mix into your next salad!

Bleu cheese is my sweet summer child. You would not believe how many times my clients tell me they are allergic to bleu's simply because they don't like them. This pairing is for all you naysayers out there. With one of the more complex flavors, this funky, salty, creamy cheese pairs well with Port, Rieslings, Prosecco, or even scotch for you non wine drinkers. All of these options will bring a sweet balance to your new favorite cheese. Serve your bleu with fresh honey or honeycomb and chocolate. Sounds weird? Of course it does, but I promise this is a pairing you won't forget!

As the owner and familiar face behind Honey and Pickle, a small local charcuterie business, I have had the opportunity to share fun pairings with my clients for the last two years. While there are more cheese than we could cover in one go, I look forward to sharing more of my favorite finds with you all! Follow along with me on Facebook and Instagram, and reach out to order for your next celebration!

TheMoreYouKnow, TheBetterItTastes

Susie LaFredo Alan Williams

Chef Leo Davila

Chef Nicola Black

Chef Ceasar Zepeda

Houston Carpenter Amado & Will De la Torre

Priscilla Caballero Estrella Jeremiah Burns

FRIED CHICKEN SALAD

"A family favorite in our house that everyone loves is this Fried Chicken Salad! You can whip this up in no time and even the pickiest eater I have loves it!"

Courtesy of Braunda Smith

Ingredients

6 Croissants

1 lb of chopped chicken tenders

2 tbs tarragon

1/2 tsp smoked paprika

Sprinkle cayenne

2 tbs parsley

½ cup mayo

½ cup sour cream

1 tbs stone-ground mustard

3 stalks of celery (diced)

½ of a sweet onion (diced)

Salt & White Pepper to taste

Prep Time

20 Mins

Cook Time

0 Mins

Serving Size

4-6

Instructions

RECIPESFROM

Make your dressing by mixing together ½ cup of sour cream, ½ cup mayo, dry seasoning, reli, mustard, parsley and tarragon. Place in fridge.

Dice up onion and celery to desired size and add to a large bowl. Dice fried chicken into about quarter-inch cubes and mix in with celery and onion.

Mix dressing in with the chicken, celery, and onion. Serve on croissants. Enjoy!

WatermelonSangria

Courtesy of Chef Ceasar Zepeda

Thissangriaisrefreshing,lightandperfectforthehotsummermonths! Thiseasyrecipeisperfectforentertaining,andit'sespeciallybrunch friendly.

1bottlewhitewine

16ozfreshwatermelonjuice(strained)

16ozpineapplejuice

16ozwatermelonvodka

32ozsprite

6ozsimplesyrup(2partssugarto1parthotwater)

Serve over ice with a chile Limon or a tajin rim, a triangle slice of watermelonontherimandasprigofmintwillmakeitextraspecial!

ButterChicken

NickZimmerle

FishCityGrill

"I have this on special at Fish City Grill often. Typically, I sauté garlic, yellow onions, and red bellpeppersasthevegetables."

Yields12to14servings

Ingredients:

2tablespoonsblendedoil

4largeyellowonionssliced

8cupscrushedtomatoes

1quartheavycream

3/4cupturmeric

3/4cuppaprika

11/4cupchilipowder

2teaspoonscayennepepper

2teaspoonsgroundginger

2teaspoonscinnamon

21/2tablespoonskoshersalt

1/2cupsugar

Recipe:

1. Add blended oil and yellow onions to a small stock pot, salt them with 1/2 tablespoon of kosher saltandsweatdownuntilcarmelizedonmediumheat

2.Blendonionsandcrushedtomatoesuntilsmooth

3.Addmixturebacktostockpotandbringtoasimmer

4. Add spices, remaining salt, and sugar to make sure and stir thoroughly and bring back to a simmer

5.Addheavycreamandbringbacktoasimmer.

6.Ladlemixtureintoacontainerandchilluntilreadytoserve

7. Sauté your favorite vegetables, protein and your homemade curry and serve over rice and garnishwithfreshherbs

HUNG FONG

By: Alan Williams

I love learning about restaurants around San Antonio that have withstood changes in tastes through time. One of the more interesting stories is about Hung Fong, the oldest Chinese Restaurant in Texas and one of the oldest in the United States. Mr. K.A. (Kok An) Huey traveled to the United States in 1916 as a chef, hoping to pass his knowledge of traditional Chinese cooking down to his children. It appears he was only 16 at the time. In 1939 Mr. Huey opened Hung Fong at 3624 Broadway and it quickly became popular with both soldiers from nearby Ft. Sam and San Antonio locals.

Because of tough immigration laws, Chef Huey had a very difficult time bringing his sons to the United States. He finally sought help from San Antonio’s former mayor and Congressman Maury Maverick Sr. When one son finally made it to the United States, the son was so grateful to Mayor Maverick, he legally changed his name to Maury Maverick Huey. A few years later Maury Maverick Jr., a local activist and newspaper columnist for the Express-News helped Mr. Huey bring the rest of his children here. The oldest of the three boys then changed his name to Maury Maverick Huey Jr.

The Huey family continue to display their thankful nature through the two neon flags that have been mounted to the ceiling over the dining room for many years.

One is the flag of China and the other is the flag of the United States. The family had the flags installed to serve as a reminder of how the United States aided China during World War II and they are still displayed today.

Hung Fong is now 84 years old. In 1983 the family opened a sister restaurant, Ding How at 4531 Northwest Loop 410. Then in 1991 they opened the Maverick Café which served both Chinese and Mexican food. Maverick Café lasted about ten years before closing, but Ding How and the original Hung Fong are still going strong!

Hung Fong is at 3624 Broadway. Ding How is at 4531 Northwest Loop 410

San Antonio Restaurants Gold Club San Antonio Restaurants Gold Club

It’s Friday night and once again no one can decide where to go eat. There must be an easier way! Actually, there is! San Antonio Restaurants Gold Club! We have already picked out the best local restaurants in the San Antonio Area and deemed them “Gold Approved”!

When you join the San Antonio Restaurants Gold Club you will get an app on your phone listing over 75 great local restaurants. And as a Gold Member, when you go to any of those restaurants you can get a perk to make it even better! It might be a free dessert or perhaps a discount off your bill. All because you are a member of the best club in town!

Join now for only $8.88 per month (plus tax). No contract to sign so there is nothing to lose! It’s as easy as 1, 2, 3!

1.Download the free app by searching 'San Antonio Restaurants' in the Apple of Google Store.

2.Click on the button that says “Gold Club” and sign up.

3.Discover great local restaurants and save money!

Tis The Season.... Tis The Season.... For Paletas! For Paletas!

The summer heat in South Texas is no joke. The temperature can easily reach over 100 degrees Fahrenheit, and the humidity makes you feel like you're swimming in a pool of sweat. But don't despair, there's a delicious way to cool off: paletas! Paletas are Mexican popsicles made with fresh fruit and natural ingredients. You can find them in a variety of flavors, from mango to coconut to watermelon. Some even have chili powder or chamoy for a spicy kick. They are cheap, refreshing, and satisfying. And they are healthier than the sticky, syrupy popsicles you may have grown up with. Paletas are often sold by street vendors but increasingly you can find snack shops specializing in paletas and other goodies!HereisalistbasedonreviewsfoundonSanAntonioRestaurants.

Tropicana Ice Cream Shop – Tropicana offers three locations, and all serve ice cream, paletas, Mangonadas with fresh fruit, and drinks. San Antonio Restaurants member, Renee Irby said, “La Tropicana (offers) great snacks, clean, and great service.” 8223 Marbach Rd #119, 8214 FM 78 Suite 101, and11019CulebraRdSuite118

El Paraiso Ice Cream – The oldest Paleteria in San Antonio and the place I first learned about them around 1985. El Paraiso makes paletas not just to be sold in the store but is a major wholesaler. The treats they make here are not only refreshing and delicious they are very cost affordable. For the first 35 years paletas went for $0.50 each. Only because of the economy in the last few years have they had to adjust the price twice. Paletas now go for $0.60. San Antonio Restaurants member, Natalie G. Taylor said, “I love this place! Their paletas are fabulous and the (number) of flavors is amazing.” 1934 Fredericksburg Rd.

Paleteria – Run by a local husband and wife team, Joey and Cecy Rodriguez. The Paleteria makes a large variety of paleta flavors which they change regularly. They use only fresh ingredients and strive to make them delicious, healthy, and beautiful!

510SAlamoSt.

Holypops – Holypops takes the traditional paleta and, as Chef Emeril Lagasse used to say,kicksthemupanotch!Infact,Holypops kicks them up a couple of notches. You start with the paleta then decorate it with everything from chamoy to Fruity Pebbles. They offer more than 40 flavors of paletas and 30 plus toppings! 19141 Stone Oak Pkwy Suite 303, 5615 Lone Star Pkwy (Alamo Ranch).

8811 Fredericksburg Rd

Tostadas Tipo la Siberia - shredded chicken breast, avocado, pico, cilantro & jalapeño cream, pickle chiles & watermelon rinds! So good and refreshing!

The 'Slide Chicks'

Thebestwaytocelebratesummeris withgoodfoodandgoodcompany.

Whetherit'sapicnic,abarbecueor betteryetatagreatlocalrestaurant, summerandfoodbringspeople together.

Happy,happysummerfromtheSan AntonioRestaurantsTeamtoyouand yours!!