WIN AMAZING GIFT CARDS TO LOCAL HOT SPOTS
FLAVORS OF TEXAS FLAVORS OF TEXAS
A Word from The Flavors of Texas Team
We hope you enjoy reading the Flavors of Texas magazine as much as we enjoy bringing it to you.
Creating a good quality magazine takes time and hard work. As busy as we are keeping up with our podcast, The More You Know, The Better It Tastes and all our social media pages, consistently putting out a magazine is tough. That is why we are so thrilled with our new editor and writer, Kimberly Suta!
Kimberly is well known in the culinary and media world—wearing titles like director, content writer, filmmaker, and foodie adventurer.
She has been the creative producer behind Homegrown Chef, a celebrated local series showcasing San Antonio’s chefs, farmers, and artisans. Kimberly has also contributed to top publications such as Edible San Antonio, USA TODAY 10Best and San Antonio Magazine. Off-camera, Kimberly offers services such PR, marketing, and scriptwriting. We are so glad she decided to join us!
In addition to Kimberly, Susie LaFredo and myself, several local industry experts also shared through their writing. This includes local influencers Robert (Rob) Morris, Rick Rodriguez, Penny Perez and local wine expert Veronique Cecilia Barretto. Enjoy!
Alan Williams
San Antonio Restaurants Group Founder
Flavors of Texas Maazine Editor
Kimberly Suta
SMOKIN’ HOT BBQ SPOTS FOR SUMMER
San Antonio's food truck scene is a vibrant tapestry of flavors, reflecting the city's rich cultural heritage and culinary creativity. The dog days of summer are here but I like to call them the “wine days of summer. ” For me they’re all about creating experiences around my favorite summertime wines!
5 MUST EXPERIENCE EVENTS
With summer in full swing, San Antonio is buzzing with experiences that blend leisure, entertainment, luxury and community
CHEF’S TABLE & TURKISH DELIGHTS
The exciting thing about being a “foodie” is learning about foods and spices from other parts of the world
Summer is the perfect season to immerse yourself in the vibrant world of South Texas farmers markets
PUBLISHERS
EDITOR-IN-CHIEF
LAYOUT & GRAPHIC DESIGN
WRITERS
Alan Willams / Susie LaFredo
Kimberly Suta
Susie LaFredo
Alan Williams
Kimberly Suta
Susie LaFredo
Robert Morris (All of SA)
Rick Rodriguez (Random Acts of Snacks)
Penny Perez (Foodie Feast)
Veronique Cecilia Barretto
“ENJOY THE ISSUE AND PLEASE SHARE IT WITH YOUR FRIENDS. BUT, MOST OF ALL, SUPPORT LOCAL! SOUTH TEXAS HAS SOME TRUE TREASURES. BE SURE TO SHOW THEM SOME LOVE.”
ALAN WILLIAMS FOUNDER, SAN ANTONIO RESTAURANTS
Entering is easy!
At The Flavors of Texas, we love supporting local and we think you do too. As a thank you for supporting San Antonio Restaurants and The Flavors of Texas magazine we are giving away a really nice gift card to three lucky people.
Somewhere in this magazine we have placed a drawing of the sun that looks like this
Once you find the sun go to this Google Form and tell us what page you found it on. Go to the Google Form here:
https://tinyurl.com/Flavors-of-Texas
One entry per person. Contest ends July 31, 2025 at 6:00 p.m. Winners will be notified by email and will be announced on the San Antonio Restaurants group.
by Kimberly Suta
Photo B-Daddy’s BBQ
Summer in Texas calls for sunshine, cold drinks and, of course, smoky, succulent barbecue! In San Antonio, four local BBQ joints are bringing the heat in the most mouthwatering ways. Whether it’s a fresh new location, a nostalgic revival or a hidden Hill Country gem, these BBQ spots aren’t just feeding folks—they’re building community, one brisket slice at a time.
Here’s your guide to four must-visit BBQ restaurants this summer. If they’re not already on your radar, they should be.
B-Daddy’s BBQ
Old Town Helotes + Bandera | Family-Owned | Live Music Vibes CLICK HERE FOR MORE INFO.
What started as a food truck born from B.R. Anderson’s tongue-in-cheek “quarter-life crisis” has become a full-blown community favorite. B-Daddy’s BBQ has earned a reputation for offering incredible Texas BBQ, live music on Saturday evenings (weather-permitting) and a welcoming, laidback vibe. It’s a destination where locals love to linger. You’ll find brisket and turkey as best-sellers, with crowd-pleasing sides like mac-n-cheese and green beans. The popular brisket grilled cheese and birria-style tacos add a twist to the enduring Texas tradition. But the road to this Helotes-based staple came with its own twists and turns.
In 2012, after years of running a corporate staffing agency, B.R. hit a breaking point. “I was in a bad spot mentally, just burnt out,” he recalled. “I said, you know what? I’m out. I’m buying a food truck. I’m gonna go sell barbecue on the side of the road.”
Although his CPA warned him, 'Do you know what the failure rate of restaurants is,’ B.R. was undeterred. “I had no plan—just a love of barbecue and the grit to make it work,” he said.
He opened for the first time on September 29, 2012, with no formal culinary training but a legacy of ‘chillin’ and grillin’’ in the backyard every Wednesday night with family and friends. “It wasn’t unusual to have 20 or 30 people at the house,” shared B.R. “We did everything—brisket, ribs, fish, veggies. I just kept going deeper into it.”
The big break came when a regular customer, who happened to be president of the San Antonio Scorpions, invited the truck to serve at the grand opening of Toyota Field. There, B-Daddy’s BBQ caught the attention of Aramark executives, who invited them to serve at the Spurs games at the AT&T Center. Their first night was a playoff game against the Lakers.
“They timed us and said, ‘You guys are faster than our concession stands,’” laughed B.R. “They told us to just plan on coming to every game.”
From there, the operation took off. At one point, B-Daddy’s was booked 32 days straight—sometimes for both lunch and dinner shifts. They ran two of
the best-looking food trucks in town, popped up at corporate campuses, apartment complexes, music festivals and even managed all food trucks for the AT&T Center.
“People started calling us the ‘food truck mafia’ because between us and two other trucks, we ran all the major events in town,” he added. But then COVID threw them off track, like it did so many of us. Still, it was already clear that B-Daddy’s had outgrown the trucks.
“We were doing more business than some restaurants,” he noted. The transition to a brick-and-mortar came naturally, especially with the help of Kyle Anderson, who partnered with his dad to open the original B-Daddy’s BBQ in Old Town Helotes, in one of the oldest historic buildings in the area— a former general store and post office turned restaurant. Interestingly, back in 1979 the building was home to another barbecue joint known as Hickory Hut Restaurant, perhaps setting the stage for its future in barbecue. “We were living in Helotes, and there was no good barbecue out
here,” said B.R. “It’s my neighborhood, so it just made sense.”
Their second location in Bandera opened in 2023. Now, with two restaurants and two trucks, B-Daddy’s BBQ has become a staple in the region. “We’re a mom-and-pop shop that still does things the old way—low and slow over live oak,” explained Kyle.
Their second location in Bandera opened in 2023. Now, with two restaurants and two trucks, B-Daddy’s BBQ has become a staple in the region. “We’re a momand-pop shop that still does things the old way—low and slow over live oak,” explained Kyle.
B-Daddy’s also uses its own custom seasoning blends which have been honed over a decade. “We’ve probably gone through five different rubs. The food we serve now is totally different than what we did in 2012. The only things that haven’t changed are the pulled pork and the turkey,” said B.R.
Their brisket, in particular, has gone through a recent renaissance. “Last year when we opened in Bandera, I started cooking again and realized it was good—but not great,” admitted B.R. “So I started tinkering. JJ and Joel— our pitmasters—tried different things. We finally settled on something eight or nine months ago, and it’s the best brisket we’ve ever put out.”
Both JJ and Joel are trained chefs and culinary school graduates, and B.R. credits them with refining the craft while staying rooted in the old-school smokehouse ways. JJ started part-time in 2014 and eventually helped open
the Helotes location, only taking a brief break to launch a BBQ concept in New York before returning.
“We don’t say we’re the best. We just say it’s the best we’ve done yet. It’s what we’re proud to serve,” smiled B.R.
Despite the grueling hours, B.R. wouldn’t trade it for the corporate world again. “I make less money and I work harder, but I’m happier,” he confided. “The best part is the people. When a customer tells you how much they loved the food—it’s something you don’t get in corporate America.”
Kyle agreed, adding: “I love being at the restaurant, and I love that it’s a family operation. Everyone who works with us… we’re all friends. It’s like a big family unit. We’re there to get a job done, but we have a good time doing it.”
So roll down the windows, San Antonio—bring your appetite and follow the scent of smoke this summer. There’s a big plate of BBQ and a timeless story waiting for you.
Bar-B-Q Republic
Southside SA | Family-Owned | Veteran-Operated - CLICK HERE
This mom-and-pop smokehouse is no stranger to starting fresh. Husbandand-wife team Oscar and Donica Torres, along with daughter Carina Ramirez, opened their doors back in August 2019 on Southton Road—just before COVID swept the country.
“I remember looking at the news, making little barbecue cup sauces… and seeing the news flash—what in the world is COVID?” recalled Donica.
After five years of slow but steady growth at that original rural spot near San Antonio’s infamous ghost tracks, the family recently leveled up. Their brand-new location on SE Military Drive which opened April 22nd is already seeing packed tables, especially on holidays like Father’s Day. The new location can accommodate 80 guests, and also features a private dining room, drive-thru and online ordering.
The beloved BBQ menu is Texas-style and smoked with pride. “Our D-Bombs —jalapeño bombers stuffed with brisket and cream cheese, wrapped in bacon—those are smoked too,” said Donica. Pitmaster, Oscar, a self-taught BBQ savant and former electrician, “just got it” after months of trial, error and family taste-testing. “He blows my cooking out of the water,” she admitted joyfully.
Besides the melt-in-your-mouth brisket, smoked chicken, turkey breast and
Augie’s Barbed Wire
Smoke House
Brackenridge Park | Beer Garden | Old-School San Antonio - CLICK HERE
If you’ve ever visited the zoo, there’s a good chance you’ve stopped by Augie’s, a San Antonio staple since 2003. With its Hill Country vibe in the heart of the city, the atmosphere is as comforting as the barbecue, which isn’t just delicious, it’s also
affordable, something Augie and his wife are very proud of. “We like to say you can come in wearing a tuxedo or flip-flops and a Hawaiian shirt, and you’ll fit right in,” says owner, Augie Cortez. This is backyard BBQ energy at its finest—think beer buckets ($25 for six), 32oz frozen schooners, spicy borracho beans, and brisket that’s trimmed to your liking— fat on or off. Other favorites include the pulled pork, pork ribs, jalapeño sausage and the Carolina sandwich.
Their team has been working the pits for nearly two decades, and Augie proudly keeps the menu consistent: “We haven’t really changed hardly
anything in 20-plus years,” he noted. “And we’ve had the same guys running the barbecue pit for 17 years.”
This summer, they’re getting ready to reopen the legendary treehouse out back—a rustic perch once used for small gatherings, birthday parties and even flamingo egg storage (back when the original owners lived there). It’s set to reopen in October, but in the meantime, the beer garden, and TVs keep the fun rolling.
Also—don’t forget to wave at Big Bacon, the biggest, cutest pig in town, stationed right by the entrance. As always, you can’t miss Augie’s!
Black Board Bar B Q
Sisterdale | Texas Hill Country | Chef-Driven - CLICK HERE
Tucked away in the charming Hill Country town of Sisterdale, Black Board Bar B Q is more than worth the scenic summer drive. Run by husbandand-wife team, Joe and Melissa Rodriguez, this rustic spot is known for its chef-curated menu and relaxed, welcoming energy where hospitality isn’t a forgotten concept.
“Black Board delivers the whole quintessential package… a meal prepared by someone who cares a lot about your experience, served by people that care, in a setting that matches the food, service and Hill Country vibes,” said Melissa.
One of their biggest summer draws is Thursday Burger Night, paired with a low-pressure open mic. “It feels more like hanging out in a friend’s living room than putting your songs out in front of an actual audience,” confided Melissa. Her dad even joins in with 70s rock and old country tunes.
The burgers themselves are next level—made from USDA Prime Goodstock by Nolan Ryan brisket trimmings, smoked and seared to perfection. “The smokiness and the char, along with the garlic tallow, is the best of both worlds,” she added.
Other burger options include the Poblano Burger (roasted poblanos, caramelized onions, melted cheese, house aioli and house-fermented Fresno pepper salsa), the towering Smoke Stack, and the indulgent Classic, all served on garlic tallow-toasted buns with a side of French fries. Add in a l
Kimberly Suta is the new editor of The Flavors of Texas Magazine and a long-time food and travel writer with deep roots in San Antonio’s culinary scene. She loves nothing more than sharing her love of food and local restaurants with friends and readers. Besides being a filmmaker, PR & marketing maven, Kimberly hosts events, including culinary tours and the St. Paul Square Dinner Club, which takes place every month and highlights a new established or up-and-coming chef. She’s also the founder of our annual Burger Showdown event, which is happening again on October 10 . You can find more info on Facebook or email her at sutapants@gmail.com. th
SUMMER IN SAN ANTONIO SUMMER IN SAN ANTONIO
5 M U S T - E X P E R I E N C E E V E N T S
5 M U S T - E X P E R I E N C E E V E N T S
by Robert Morris
All of SA
With summer in full swing, San Antonio is buzzing with experiences that blend leisure, entertainment, luxury and community. From movie nights under the stars and exclusive resort soirées to riverside escapes and one-of-a-kind hospitality innovations, the Alamo City is offering something for every kind of explorer this summer. Whether you’re a local or just passing through, here are five standout happenings you won’t want to miss.
Hulu Summer Poolside Movie Series at JW
Marriott San Antonio Hill Country Resort & Spa
Location: Sandy Beach Pool, JW Marriott San Antonio Hill Country Resort & Spa | Time: Fridays at 8:00 PM
Back by popular demand, the Hulu Summer Poolside Cinema Series at JW Marriott offers a magical way to wind down every Friday night. As dusk settles over the resort’s glowing Sandy Beach Pool, guests are treated to an open-air cinematic experience like no other. With popcorn in hand and themed cocktails in tow, resort guests can enjoy classics and Hulu originals under a Texas Hill Country sky.
Upcoming screenings include The Proposal on August 15 and The Devil Wears Prada on September 5. It’s a can’t miss event that brings together relaxation, nostalgia and resort-style ambiance in one unforgettable evening.
Evenings at Topaz: La Cantera’s Elevated Summer Party
Location: La Cantera Resort & Spa, 16641 La Cantera Pkwy
Next Event: August 21
Looking for something chic and exclusive this summer? Evenings
at Topaz offer just that. Held at La Cantera Resort’s adults-only Topaz Pool, these twilight events combine the elegance of Moët & Chandon cocktails with vibrant DJ sets, gourmet hors d’oeuvres and a lively social scene.
As a bonus, guests can book Glow, the nighttime spa experience at Loma de Vida. Think: salt-infused saunas, starlit soaking tubs and complimentary drinks. Best of all, a portion of each ticket benefits the Brighton Center, an organization supporting children with disabilities. It’s luxury for a cause—just how we like it.
Photo Cred: La Cantera Resort and Spa
Photo Cred: Son’s Rio Cibolo
Want to escape the city without going far? Son’s Rio Cibolo offers the ultimate staycation experience with upscale glamping just outside of San Antonio. Guests can choose from luxury tents, riverside cabins or shaded cabanas nestled along the scenic Rio Cibolo.
Whether you ’ re kayaking, soaking in a hot tub, playing lawn games or simply lounging in an oversized hammock, the vibes are pure summer. It’s the perfect retreat for couples, families or friends looking to unplug and reconnect with nature while still enjoying comfort and upscale amenities.
Murder Mystery Nights at Hyatt Regency Hill Country
Location: 9800 Hyatt Resort Dr, San Antonio, TX 78251
Dates: Every Saturday in August | Time: 7:00–9:00 PM
Photo Cred: Baker Street Mystery
Guests will mingle in character, follow clues and work together to crack the case—all while enjoying appetizers and an open bar. Tickets are priced at $88.50 for adults and $47.20 for children, and space is limited. Be sure to book early through Hyatt Experiences to secure your spot.
Think you’ve got what it takes to solve a crime? Channel
your inner detective at the Murder Mystery Nights happening each Saturday in August at the Hyatt Regency Hill Country Resort. Hosted in partnership with Baker Street Mystery, each evening whisks guests into a themed world—from the roaring ’20s to glamorous Hollywood—where they become part of the story.
Morgan’s Hotel™ Breaks Ground on GameChanging Hospitality Concept : 18211 Wurzbach Pkwy, onio, TX
One of San Antonio’s most innovative hotel concepts has officially broken ground. Morgan’s Hotel, founded by philanthropist Gordon Hartman, is set to redefine inclusive luxury as an “UltraAccommodating” boutique property. With over 90 oversized rooms, smart technology, private entrances and AI-powered concierge services, it’s hospitality like you’ve never experienced before.
Signature features include the Blu Room Lounge, the scenic City View Restaurant, and a deep focus on accessibility and comfort for all. Located just minutes from the River Walk, Morgan’s Wonderland and the Frost Bank Center, the hotel also has a charitable mission: 100% of net proceeds will
Photo Cred: Morgan’s Wonderland
benefit nonprofit, Morgan’s Wonderland. Construction begins soon, with a grand opening anticipated in fall of ’26.
From poolside flicks to game-changing hotels, it’s easy to see why San Antonio is the place to be. Stay curious, stay cool and most importantly—make the most of what summer in San Antonio has to offer!
Robert Morris is the founder of All of SA, a media platform that highlights people, places and events in San Antonio and beyond through the ‘Away from SA” series. He’s passionate about creating content that showcases people, community and culture.
From One Grain of Rice to Turkish Delights
Alan Williams
The exciting thing about being a “foodie” is learning about foods and spices from other parts of the world. For me, it was learning about Turkish cuisine. The herbs and fresh vegetables in Turkish food really magnifies the flavor. I had never really had it until a
couple of years ago when I was invited out to the Chef’s Table Turkish Mediterranean Grill. Right away, I was hooked. The discovery of my love for this type of cuisine is what made me want to learn the back story to this great restaurant.
When Ibrahim Karabiyik arrived in San Antonio from Turkey in 1997, he was a 22-year-old with aspirations in computer science. He enrolled at Palo Alto College, despite by
the significant challenge of not speaking any English. Determined and resilient, Ibrahim persevered, but after three years, he made the pivotal decision to leave school and pursue an entrepreneurial path—one that would evolve in unexpected ways. His first business was both unusual and memorable from a kiosk in a local mall, he hand-inscribed people’s names on grains of rice—without the aid of a microscope.
“I taught myself,” he recalls. When asked if he could still do it today, he smiles and replies, “Right now, I can’t even see the backside of my hand.”
Over the years, Ibrahim explored several ventures. From 2004 to 2008, he operated a used car dealership on San Pedro Avenue, followed by a salvage yard he opened in 2009. Though successful, these endeavors eventually gave way to a growing interest in food —a passion that would shape the next chapter of his life.
The idea of opening a restaurant emerged unexpectedly during a conversation at a Starbucks on Babcock Road. A friend proposed the concept: Ibrahim would provide the funding, while his friend would manage the business. At the time, San Antonio had only one other Turkish restaurant,
making the opportunity promising yet uncertain. Just weeks after opening Chef’s Table Turkish Mediterranean Grill, his partner abruptly left, leaving Ibrahim to take full control.
Though unplanned, this transition sparked a deeper engagement with Turkish cuisine. Growing up in Adana, Türkiye—a city known for its culinary traditions and a climate similar to San Antonio’s
Ibrahim had little experience in the kitchen. But after moving to the United States, he began learning to cook the dishes he missed, often testing recipes on friends while still managing his salvage yard.
As he took charge of the restaurant, he discovered genuine joy in introducing guests to authentic Turkish flavors, and his dedication resonated with the community. The Chef’s Table quickly developed a loyal following, and demand soon outgrew the original location. Ibrahim began planning a larger space and later opened Turkish Delight Coffee House (in June of 2024), a bakery and café offering Turkish desserts and coffee, right next door. His connection to his heritage remains strong. The restaurants feature furnishings imported from Turkey or
handcrafted by his brother, a skilled furniture maker. . even the spices are sourced directly from Turkey, as Ibrahim finds them superior to domestic alternatives.
The menu is loaded with variety, which is good, because it seems like every fan has a favorite. For me, it’s the lamb shank which is marinated for hours and then slow-cooked until extremely tender. Others love the fresh salads like the Turkish Salad, filled with diced tomatoes, cucumbers, onion and peppers, drizzled with a lemon sauce, olive oil and pomegranate vinaigrette dressing. Still, others love the pide, sometimes called a Turkish pizza. It’s a canoe-shaped dough with no tomato sauce but covered in meat or vegetables and cheese. All of these options are delicious!
Turkish Delight Coffee house located next door is also a treat.It is super cute with bright colors and a display case solidly loaded with all kinds of sweets. They do offer a variety of middle eastern desserts like baklava, but Turkish Delights also has cakes and pastries. Plus, the Turkish coffee is fantastic!
Today, Ibrahim is preparing to expand again, with plans to open a new restaurant in Houston. His goal remains consistent: to share the rich and distinctive flavors of Turkish cuisine with a broader audience.
Chef’s Table Turkish Mediterranean Grill and Turkish Delight Coffee House are located at 11851 Bandera Road, at the corner of Loop 1604 and Bandera Road.
Fresh FINDS at Local
Farmers Markets Fresh FINDS at Local Farmers Markets
by Susie LaFredo & Kimberly Suta
Alamo Heights Farmer’s Market
Alamo Heights Farmer’s Market
Brewhouse Market
Pearl Farmer’s Market
Summer is the perfect season to immerse yourself in the vibrant world of South Texas farmers markets. These local havens offer the freshest seasonal produce—think juicy heirloom tomatoes, sweet corn, ripe stone fruit and crisp okra alongside a delightful array of handcrafted goods like lavender lip balm, farmstead cheeses, baked sourdough delights, fresh-pressed juices and so much more. Strolling through a farmers market is not just about filling your basket with the freshest and healthiest foods, but supporting local growers and artisans (not to mention a sustainable food system), fostering connections and savoring the brilliant flavors of summer.
Here’s an up-to-date list of farmers markets in our area. Find the one closest to you or explore them all—it’s a yummy way to spend your weekend with family and friends!
Alamo Heights Farmers Market
Sundays, 10–2 p.m. 255 E. Basse Road (Alamo Quarry Market)
A charming producers-only market right across from Whole Foods and Williams-Sonoma, this sunny Sunday gathering features abundant fresh produce, dog treats, artisanal breads, fermented foods and skin-care goodies—often accompanied by live music that invites you to linger and explore.
Pearl Weekend Markets
Saturdays from 9–1 p.m. and Sundays from 10–2 p.m. 312 Pearl Parkway
Pearl’s flagship market splits its magic—Saturday focuses on South Texas-grown fruits and veggies, while Sunday brings crafts, specialty foods and small-batch beverages, all from within 150 miles of the Alamo City.
The Farmers Market at Herff Farm (Boerne)
Saturdays, 9–1 p.m. 33 Herff Road
A nostalgic Hill Country retreat at the historic Herff Farm, offering top seasonal produce, pasture-raised meats and charming artisanal products—plus the occasional live music under blue Texas skies.
Cibolo
Grange Farmers & Artisans Market (Cibolo)
Second, Third & Fourth Sundays, 5–8 p.m. through August 413 N. Main Street, Cibolo
Enjoy a relaxed evening market featuring house-made salsas, spiced delights, sourdough loaves and even barbecue plates— perfect for cooling down and catching a breeze before the week begins.
Sunset Ridge Farmers Market
Saturdays, 8 a.m.–noon (summer hours) Charis Park in Terrell Heights
Billing itself as San Antonio’s only regenerative farmers market, Sunset Ridge is focused on soil health and sustainability, featuring local farmers, ranchers and small producers dedicated to holistic food systems. Learn more at sunset-ridge.org.
Garden Ridge Market Days
2ndSaturdays, 9:30–2:30 p.m. 19185 FM 2252, Garden Ridge, TX 78266
This charming community market is the largest of its kind in the area with over 200 vendors, including local crafts, food trucks, farmers, free kids’ activities and live music. Make sure to check their social media for the latest updates on vendors, produce and events.
New Braunfels Farmers Market
Saturdays, 9–1 p.m. 186 S. Castell Avenue, New Braunfels, TX 78130
A lively market known for its large selection of seasonal produce, artisan foods and handmade goods—plus live music and family-friendly vibes. Details at nbfarmersmarket.com.
Helotes Market Days
First Saturday of the month • 14392 Riggs Road, Helotes, TX 78023
A festive monthly market with Texas flair featuring dozens of vendors offering produce, food, crafts, antiques and local artwork. Held every first Saturday in Old Town Helotes.
Bulverde Market Day
2nd & 4th Saturdays, 9–2 p.m. 2545 Bulverde Road, Bulverde, TX 78163
A hidden gem among Hill Country markets. Insider tip: Bluebird Bread Co. is a must-visit vendor for some of the best sourdough around.
Silk Road Cultural Heritage District Farmers Market
9–1 pm 8500 Wurzbach Road
The Silk Road Cultural Heritage District is now hosting a monthly farmers market every first Saturday at Zaatar Lebanese Restaurant featuring artisan vendors offering everything from tasty delicacies and local produce to jewelry, rugs, bags and fragrances. Find on Facebook for more details.
The Market at Shavano Park
Sundays, 10–2 p.m. 900 Saddletree Court
A relaxing Sunday stop offering locally grown produce, baked goods, flowers and handcrafted items in a serene suburban setting.
Open Air Markets & Food Truck Park
Fridays, 5–9 pm 25383 Bulverde Road
Located just north of TPC Parkway, this brand-new certified market is starting to build momentum. They’re actively seeking vendors and food trucks, so expect exciting growth ahead.
These markets showcase the best of summer in South Texas— vibrant produce and locally crafted treasures that elevate your table and support our community. Bring your reusable bags and curiosity and start your summer scouting adventures now!
Products Products Products
PURO TEPACHE
Perfect for a Summer Mixer or Cocktail!
PuroTepache is San Antonio’s answer to a summer-ready, zero-waste soda with a probiotic twist. Handcrafted at LocalSprout Food Hub, they brew using rescued pineapple rinds from local juicers like Glowers in SA and Stoke Cold Pressed in Austin. It’s thoughtfully upcycled
before going into a landfill. With just six all natural ingredients pineapple rinds, piloncillo, cinnamon, cloves, and monk fruit—it delivers only 90 calories per 12 oz can and offers probiotic functionality. Founders, Kevin Rodriguez and Emmanuel Casasola, like to tout that it comes with “all the flavor and all the function but without the funk” of other functional beverages. Founded in 2024, Puro Tepache champions its Mexican roots as “the original Mexican soda,” a richly historic drink dating back to the Aztecs, and might just be the most authentic, deliciously refreshing tepache on the shelves. It’s vegan, gluten free and bursting with a scintillating (we mean fizzy) hint of pineapple, as well as cultural, clean and, indeed, crave-worthy. For San Antonians excited to “taste the culture,” you can grab a can (or six) at a variety of restaurants, retail shops and markets in San Antonio such as Garcia Barbecue, Plantaqueria and Pullman Market.
VISIT THE WEBSITE FOR MORE DETAILS AND UPCOMING EVENTS. PUROTEPACHE.COM
RIVER WHE CREAMERY
“Whey” to Your H
Located just outside San Antonio in Schertz, River Whey Creamery crafts richly flavored, cave aged cheeses that have earned national acclaim—and a loyal following at big box stores like H‑E‑B’s Central Market and Whole Foods. Founder and chef, Susan Rigg, a Culinary Institute of America alumna, has refined the balance between both art and science in her small‑batch, raw‑milk creations, producing award‑winning cheeses like the versatile Keystone, named ‘best in its class’ by the American Cheese Society. Fan favorites, such as the nutty Gouda meets Gruyère Indigo Ridge and the complex, creamy Whey Blue offer gourmet depth on any cheese board. Beyond superb taste, River Whey invites locals and tourists alike to Tour & Tasting Days in their cave-aging facility—the perfect summer outing for food lovers to explore the cheesemaking process firsthand. They also offer hands on cheesemaking classes that vary from beginners to advanced. With a commitment to sustainability—turning the highest quality, local and grass-fed milk into soulful, artisanal cheeses River Whey is truly a shining example of Texan craftsmanship. It's not just cheese; it’s a taste of Texas terroir and culinary ambition at its finest!
CHOCOLATL
Who doesn’t like chocolate?
C the creative force behind Chocolatl. A Le Cordon Bleu–trained pastry chef with a certification from the Melissa Coppel School of Chocolatiering, Alessia's been crafting exquisite sweets for over 15 years years and was recognized as the Texas Culinary Association's Best Pastry Chef of 2024. To the delight of her many fans, she recently opened her own shop/classroom. Chef Alessia not only creates chocolate treats she also teaches a variety of classes both at her store and online! She teaches all kinds of classes from bon bons to pizza dough to Dubai chocolate, her classes are fun, interesting and affordable.
Chocolatl is an amazing place to pick up gifts too. The boxes of hand painted bon bons are stunning and delicious. Chocolatl also has a variety of the popular Dubai chocolate bars. There are so many choices!
Chocolatl is located at 18720 Stone Oak Pkwy, Suite 105 or you can order online at https://chefalessb.com/
CARAMELIZED BANANA CARAMELIZED BANANA CARAMELIZED BANANA
SUMMER CREPE SUMMER CREPE SUMMER CREPE
A sunny twist on Bananas Foster — ripe bananas flambéed in a buttery brown sugar rum sauce, layered inside a golden crepe with vanilla mascarpone cream, and topped with a drizzle of citrusy caramel and toasted pecans.
Components & Ingredients
Crepe Shell (Prep ahead or use house base)
• All-purpose flour
• Eggs
• Milk
• Melted butter
• Sugar
• Salt
• Vanilla extract
Caramelized Banana Filling
• Ripe bananas (sliced on a bias)
• Unsalted butter
• Light brown sugar
• Orange zest
• Dark rum (or rum extract for non-alcoholic version)
• Fresh orange juice (splash to brighten)
• Cinnamon
• Pinch of salt
Vanilla Mascarpone Cream
• Mascarpone cheese
• Heavy cream
• Powdered sugar
• Vanilla bean paste or extract
• Pinch of salt
Toppings
• Toasted crushed pecans
• Citrus caramel drizzle (reduce orange juice + sugar + touch of cream)
• Powdered sugar (dusting)
• Optional: Fresh mint or brûléed banana coin garnish
1. Make the Crepe Shells
Prep Time: 10 min Cook Time: 20 min
You can prep these ahead or use your house base.
Instructions:
In a mixing bowl, whisk together:
1 cup all-purpose flour
2 eggs
1½ cups milk
2 tbsp melted butter
1 tbsp sugar
¼ tsp salt
1 tsp vanilla extract
Whisk until smooth and lump-free. Let the batter rest for 15–30 minutes.
Heat a nonstick skillet over medium heat. Lightly butter the pan.
Pour in about ¼ cup of batter, swirling to coat the bottom thinly.
Cook until edges lift and bottom is golden (about 1–2 min), then flip and cook the other side briefly.
Stack finished crepes between parchment or a clean towel to keep warm.
2. Prepare the Caramelized Banana Filling
Instructions:
In a skillet over medium heat, melt 2 tbsp unsalted butter. Add ¼ cup light brown sugar, orange zest, and a splash of orange juice.
Stir until bubbly and syrupy.
Add sliced bananas, a pinch of salt, cinnamon, and 1 tbsp dark rum (or rum extract).
Cook until bananas are golden and caramelized, flipping gently.
Remove from heat and set aside.
3. Whip the Vanilla Mascarpone Cream
Instructions:
In a chilled bowl, combine:
½ cup mascarpone cheese
¼ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla bean paste or extract
Pinch of salt
Whip until soft peaks form. Chill until ready to use.
4. Make the Citrus Caramel Drizzle
Instructions:
In a small saucepan, reduce:
½ cup orange juice
¼ cup sugar
Splash of cream
Simmer until thickened and syrupy. Cool slightly.
5. Assemble the Crepes
Lay a warm crepe flat.
Spread a spoonful of vanilla mascarpone cream down the center.
Add a layer of caramelized bananas.
Fold the crepe over the filling (either roll or fold into quarters).
Drizzle with citrus caramel.
Sprinkle with toasted crushed pecans and powdered sugar.
Garnish with fresh mint or brûléed banana coins if desired.
This dish is sunshine on a plate — perfect for brunch, dessert, or impressing guests with flair.
SERVING BRUNCH + VIBES ALL DAY, EVERY DAY
FROM 8AM-9PM
��BOERNE, TEXAS
Food Trucks Food Trucks
WORTH THE STOP WORTH THE STOP
BY PENNY PEREZ
(@FOODIEFEASTSA)
TheRoadtoFlavor
San Antonio's food truck scene is a vibrant tapestry of flavors, reflecting the city's rich cultural heritage and culinary creativity. Whether you're a local foodie or just passing through, these mobile kitchens offer mouthwatering bites perfect for soaking up the summer sun. Here are three standout trucks heating up the streets and cooling us down with bold eats and sweet treats.
Mariachisss Food Truck
Where music meets mouthwatering Mexican fare
Mariachisss food truck is a celebration of flavor and festivity, blending traditional Mexican dishes with a modern street food twist. Known for its lively vibes and flavorful creations, this truck brings the energy of a backyard fiesta straight to your plate. Dig into their famous birria tacos with savory consommé, cheesy quesabirrias, and the indulgent Mariachisss fries that are topped with melty cheese and your favorite meat. Pair it all with a refreshing agua fresca and let the rhythm (and flavors) of Mexico take over.
�� 12275 Potranco Rd, San Antonio, TX 78253 follow
Mexa Cocina
Bold Mexican flavors in a familyfriendly setting
Tucked inside the Grissom Food Truck Park, Mexa Cocina delivers soulful, authentic Mexican cuisine made with love and tradition. Their slow-cooked cochinita pibil and mole enchiladas made with a rich, imported mole are the kinds of dishes that keep you coming back for more. Round out your meal with classic tacos, spicy chilaquiles and thirst-quenching agua frescas like chilaquiles and thirstquenching agua frescas like sandía and horchata. It's the perfect spot for a summer family outing, and if you prefer to dine at home, they offer delivery through Do
�� 6505 Grissom Rd San Antonio, T follow@ or u
El Churro Loco
Sweet treats to beat the Texas heat.
For dessert lovers, El Churro Loco is the ultimate summer stop. Located at the Area 51 Food Truck Park, this sweet spot specializes in made-toorder churros and churro bites, served fresh, warm and crispy with your choice of toppings. Craving something cooler? Add a scoop of flavored ice cream to your churros and
create your own dreamy dessert combo. It’s a sugar rush that’ll have you coming back for seconds.
�� 12275 Potranco Rd, San Antonio, TX 78253
Follow @elchurroloco saT
Serving up the best of San Antonio’s food scene one bite at a time, Penny Perez is the creator behind @foodiefeastsa (https://www.instagram.com/foodiefeasts a), a San Antonio-based food and lifestyle content creator with a passion for highlighting the city’s vibrant culinary scene. From hidden gems to trending food trucks, with many show-casings of must-try eats through engaging reels, mouthwatering photos and honest reviews. Follow for the best places to feast and things to eat in San Antonio.
families gathered, friends celebrated and everyone left feeling full and content, ready for the next visit. If you still wax nostalgic about your favorite Godfather’s Pizza pie, then get ready, because they’re back and just as delicious as before. This time, however, all of the Godfather’s Pizza locations in the Alamo City will be owned and operated by dream team, Levi Rodgers, a successful businessman and franchise owner, and his longtime friend and restaurant industry expert, Juan Cuellar.
For Levi, the journey to owning a Godfather’s Pizza franchise has been nothing short of a full circle moment. His love for the brand started at just 14 years old when he worked at a Godfather’s Pizza in Sacramento, California.
"I remember working at Godfather's. I thought I’d be there forever. Then, one day, an Army recruiter convinced me that there might be more to life than pizza," laughed Levi.
After years of serving in the Army, including a life-changing deployment in Afghanistan, Levi landed in San Antonio and found himself struggling with the transition back to civilian life. But as with most twists of fate, it all came together when Levi went on a business trip to Portland, Oregon with his fiancé.
"We were driving to a waterfall when I saw the highway sign with the Godfather’s Pizza logo – I couldn’t believe it. I hadn't seen that logo in 30 years," shared Levi. “I turned the car around and bought every specialty pizza on the menu, burying myself in nostalgia. Then I texted my assistant to find out who owns it. As a kid, I wanted to be a manager but now I was in a position where I could own one. ”
Levi eventually secured the rights to bring Godfather’s back to San Antonio, but he knew he needed a partner who understood the restaurant industry inside and out, someone who could bring the same level of dedication and passion to this new venture.
Enter Juan Cuellar, a seasoned restaurant operator with over 30 years of experience in managing both large and small establishments. Levi and Juan’s chemistry is undeniable, and it's clear this partnership is more than just business—it’s about fulfilling a dream, connecting with the community, and most importantly, bringing back those unforgettable memories.
"For me, it's much bigger than a slice of pepperoni," said Levi. ”When I was eating pizza with my family as a kid it was a special moment. Now, we’re creating a space where people can make their own memories."
The first of hopefully many new Godfather’s Pizza locations opened last month at 8530 Hwy. 151, Suite 101. Guests (new and old) adore the original recipes and renowned flavors, including the Classic Combo, made with pepperoni, beef, sausage, onions, black olives, mushrooms and plenty of hot, gooey mozzarella cheese, as well as the specialty pizzas, including the aforementioned Taco Pizza, made with beef, onions, specialty taco sauce, lettuce and tomato. They also toss on black olives and sour cream if you dare to order the “Super Taco.”
You’ll get full on one slice,” promised Levi, referencing the legendary portion sizes. And it's not just about size — it’s
about quality. “Everything’s made fresh daily, from the dough to the toppings. And we don’t skimp on cheese,” he assured. Godfather’s has stuck to its roots, using the same recipes from the 1980s, ensuring that each bite tastes just as good as it did when you were a kid.
As an Army veteran, Levi has chosen to honor the fallen heroes with a Fallen Hero Table — a poignant tribute to those who gave everything. “I lost my comrades in Afghanistan, and I want to make sure there’s always a seat for those who didn’t make it home. Every time we open a restaurant, there will be a table for them,” explained Levi.
With plans to open nine more locations across San Antonio, this is just the beginning. "We’re going wide, not tight,” confided Levi, referring to their plans to serve every corner of the city. And judging by the excitement building on social media, San Antonians are ready to welcome Godfather’s Pizza back with open arms and full bellies.
“Bring your kids here. Let them create their own memories. Just like I did. That’s what it’s all about,” added Levi.
by Rick Rodriguez
Summer
Summer
Snacks: A
Snacks: A Local’s Guide to Staying Local’ s Guide to Staying Cool in San Antonio Cool in San Antonio
As a San Antonio local, I’m always on the lookout for ways to cool down—and this summer, I felt more prepared than ever to take on the Texas heat! I went on a journey to find some snacks that would turn my warm heart cold (in the best way possible). I gave myself two simple rules: 1) Keep it cool, and 2) Keep it local.
With a mix of childhood favorites and one new one, I found three frozen snacks that helped me beat the heat and brought back some sweet memories along the way. So please join me, if you want to stay cool.
Paletas: A Sweet Tradition with a Local Twist
A paleta is a traditional Mexican frozen treat that resembles a popsicle but is made with natural, fresh ingredients and often features bold, regional flavors. The paleta originated in Tocumbo, a small town in the state of Michoacán, Mexico, in the early 1940s. Local families began experimenting with freezing fresh fruits, milk and sugar using simple ice and salt techniques. These families eventually opened shops called paleterías, and the treat spread across Mexico and beyond. The word paleta translates to “little stick” which is the perfect handle for this summer snack.
Lucky for us, San Antonio has a plethora of paleterías—and one of my favorites is Paletería San Antonio. This cool shop is run by a husband-andwife team who makes sure every paleta is a handcrafted celebration of flavor. They use fresh, natural and often organic ingredients, and it’s evident in every bite. Each paleta is a miniature masterpiece—colorful, sculptural and totally Instagram-worthy.
Their menu features both milk-based and water-based paletas. Some of the milk-based options include coconut, chocolate, Oreo and Fruity Pebbles, while the water-based flavors range from mangonada and watermelon to strawberrylime and cucumber-Lucas. The flavors change regularly, and you can even add toppings for an extra treat.
On my visit, I tried the Fruity Pebbles paleta, and true to its name, it felt like I was eating a bowl of Fruity Pebbles cereal on a stick. It was delicious, nostalgic and—most importantly— nice and cold.
Paletería San Antonio
510 S Alamo St, San Antonio, TX 78205 paleteriasanantonio.com
Shaved Ice: A Global Favorite with Texas-Sized Portions
Shaved ice is a frozen dessert enjoyed around the world, made by shaving a block of ice into soft, fluffy flakes and topping it with sweet, flavorful syrups. Known by different names—like Hawaiian shave ice, Japanese kakigori, Korean bingsu and New Orleans sno-balls—this treat is typically served in cups or cones and features fruity, refreshing flavors. Its signature texture allows the syrup to soak in, creating a cool, melt-inyour-mouth experience.
Shaved ice has ancient roots, with early versions appearing across China, Persia and Japan. As far back as 1000 BCE, Chinese royalty enjoyed ice flavored with fruit syrups. In 400 BCE, Persians crafted frozen treats using mountain ice mixed with grape juice or honey. By the Heian period (8th-12 century CE), Japan introduced kakigori - hand-shaved ice th
topped with sweet syrups—originally reserved for the aristocracy. Over time, this global dessert evolved from a luxury to a beloved summertime staple.
Growing up, I loved letting my shaved ice melt just enough to create a syrupy drink at the bottom of the paper cone. It was the ultimate summer snack. So, when I went looking for shaved ice this year, I knew I wanted a Texas-sized serving.
Gorilla Shaved Ice on the Southeast side of San Antonio delivered exactly what I was craving. I ordered the Gorillasized strawberry flavored shaved ice, and they handed me a massive serving that stayed cold and icy, even in the sweltering heat. As big as it was, they also offer an even larger size called the “King Kong.” Along with a wide variety of shaved ice flavors, they also serve nachos, banana splits and more. It’s a must-visit summer snack destination.
Gorilla Shaved Ice
Frozen Custard: A Creamier, Dreamier Alternative
Now, the first question that came to mind was: what’s the difference between frozen custard and ice cream? At first glance, they seem similar, but they differ in a few key ways that affect taste, texture and overall experience. Both frozen custard and ice cream are made with milk, cream and sweetener, but frozen custard includes egg yolks—at least 1.4% by U.S. standards—which gives it a richer, creamier consistency. Ice cream is typically churned with more air, resulting in a lighter, fluffier texture. Frozen custard, on the other hand, is denser and smoother due to minimal air incorporation. It’s also served slightly warmer than ice cream, which enhances its velvety texture.
To test this out, I visited The Meadows Frozen Custard, a familyrun business that serves up not just frozen custard, but a variety of creative custard-based treats. On my visit, I ordered the “Turtle,” which featured multiple scoops of vanilla custard, layered with chocolate and caramel syrup and topped with pecans. It tasted just like a cold turtle candy—rich, indulgent and absolutely delicious. I could see why it’s one of their best sellers.
The Meadows is more than just a dessert shop—it’s a community hub. With regular events and a welcoming, familyfriendly vibe, it’s the kind of place that makes you feel right at home.
The Meadows Frozen Custard 14108 Bandera Rd, Helotes, TX 78023 themeadows-helotes.com
Final Thoughts
Paletas, shaved ice, and frozen custard are definitely some of the best ways to beat the heat this summer. My snack journey took me to some amazing local spots that I hope you get to visit. Whether you’re craving something fruity, icy or
F&B INDUSTRY NEWS
by Alan Williams
New Texas Laws Every Food Business Should Know About
Note: Though we think these new laws are of interest to everyone, this article was written with the many restaurant industry members that read this publication.
Recently, there has been a lot of reporting on the changes to the restaurant industry on the national level regarding new benefits, such as no tax on tips and no tax on overtime, but big changes are coming from the state level too. The 89th Texas Legislative Session just wrapped, and with big wins championed by the Texas Restaurant Association (TRA), there’s good news for anyone in the food game.
Let’s break down the ones that matter most:
SB 1008 – Say Goodbye to Surprise Fees and Red Tape
Running a restaurant can be costly due to multiple city fees: $300 for a fridge inspection, $500 for parking approval, fines for playing music late, and various delivery permits. One longstanding restaurant was recently required to add a handwashing sink at nearly $1000, despite never needing one before.
That’s been real life for some Texas restaurant owners.
SB 1008, dubbed the Consistent Restaurant Regulations bill, puts a stop to that chaos. Starting this fall:
·Cities and counties can’t charge outrageous permit fees.
·They can’t make up new rules that contradict state guidelines.
·You don’t need a special permit just to play background music or get a late-night delivery.
The TRA called this a “game-changer,” and they’re not wrong. It brings clarity, consistency and cost control—and that’s music to any restaurant’s ears (even without a sound permit).
SB 541 – Cottage Food Law Just Got a Whole Lot Sweeter
For those who sells sourdough, jams or roasted coffee beans from home—your kitchen hustle just got a little easier.
SB 541, also known as the Texas Food Freedom Act, makes changes to what's allowed under the state's cottage food rules. As of September 1, 2025:
·You can sell more types of food (even refrigerated goods like cheesecake—with safety rules, of course).
·The sales cap jumps from $50,000 to $150,000 a year.
·Best part? You can now wholesale non-refrigerated items to coffee shops, boutiques and other retailers. That means your famous lavender shortbread could be on a café counter near you—legally!
We talked to Denise Aguirre, owner of Roundabout at 1710 Blanco Rd. Roundabout describes itself on their website as
“ ... not a bar, not quite a restaurant... we’re your in-between space.” And they carry a lot of snacks! Denise told me that there has been a lot of buzz about the new law.
“It's going to open the opportunity for many local vendors to sell their items directly to retailers. I'm looking forward to it,” she said.
Oh, and if you’re shy about putting your home address on every label, the state now lets you register and use a unique ID code instead. Privacy wins.
SB 261 – Bye-Bye, Lab-Grown Meat (for Now)
In a very Texas move, lawmakers passed a bill that bans labgrown meat. The idea? Protect traditional ranchers and keep things clear for consumers. Starting September 1, 2025, you won’t find cell-cultured beef, chicken or anything else “grown in a tank” on Texas restaurant plates or even on store shelves.
For most restaurant owners, this doesn’t change much but it’s still good to know!
Bonus: Better Support for Restaurant Workers
Behind the scenes, the TRA (Texas Restaurant
Association) also helped win childcare resources for hospitality workers—a big deal in an industry known for weird hours and high turnover. An online tool is coming soon to help restaurant employees find affordable, flexible childcare options. Anything that helps retain staff is a win.
Keep Your Eye On...
·Swipe fee reform is still in the works. If you’ve noticed those little “non-cash adjustment” charges popping up on receipts —it’s not just you. TRA and others are pushing for better rules (and maybe caps) at the federal level.
·A new food dye and additive labeling rule is coming too, requiring warnings for certain ingredients banned in Europe. It won’t hit until 2027, but smart brands will prep early.
Final Thoughts
Texas just made it a lot easier to run a food business and a thank you is warranted to the TRA. Between fewer permits, higher earning limits and more freedom to sell, these new laws are great news for restaurant owners and all industry entrepreneurs.
So, fire up the oven, turn up the background music (legally), and get ready for a new era in Texas food.
by Veronique Cecilia Barretto
by Veronique Cecilia Barretto
DAYS OF SUMMER
W I N E DAY S OF S U M M E R WINE
WINE DAYS OF SUMMER - CREATING EXPERIENCES WINE DAYS OF SUMMER - CREATING EXPERIENCES
The dog days of summer are here but I like to call them the “wine days of summer.” For me they’re all about creating experiences around my favorite summertime wines! No need to pack your bags—these summertime wine experiences can happen with a trip to your local wine retailer or grocery store.
Creating the French Summer Apéro Experience
I was very fortunate to have the experience of living in France for three years pursuing my Masters in Wine Business. One souvenir I brought home and have used countless times since is the cherished French social tradition called “apéro” a.k.a. French happy hour (other European countries enjoy this custom too). All you need are a couple wines, a few low/no-prep appetizers and most importantly good company, conversation and music.
Summertime apéro is all about rosé. One of my favorites comes from the Bandol appellation in the Provence region of France. These dry rosés are the crème de la crème of French rosés. They are blends of primarily Mourvèdre, Grenache and Cinsault grape varieties. Typical aromas are red berries, citrus notes, stone fruits like peach and apricot as well as inviting floral hints.
Bandol rosés are usually a little more expensive than other rosés on the shelves ($25 to $45 ±) but the extra dollars are well worth the taste. And fear not my budget conscious wine friends I have budget-friendly options for you to enjoy (see below). Enough reading about it let me show you the visual magic of a recent Bandol Apéro I hosted recently for a few friends. Here’s how I put together a quick and easy French Bandol Apéro:
Bandol Rosé Wines
·Château La Vivonne Organic Bandol Rosé ($24.99 at Total Wine)
·Trader Joe's Grand Reserve Bandol Rosé Lot #130 ($12.99 at Trader Joe’s)
Low/No-Prep Apps
·Smoked Salmon w/ Crème Fraîche, Red Onion, Capers, Dill
·Radishes w/ Whipped Salted Butter
·Pickled Vegetables & Cucumber Herb Salad
·Rye Crackers & Parsley Crackers
Alternative Ideas
In Spain and Italy apéro is called aperitivo. Switch your wines and apps to Spanish or Italian ones and voilà your Euro happy hour dreams have come true!
Bump Your French Summer Apéro Experience to First Class
If you’re like me and enjoy being the hostess with the mostest then let me show you how to turn your French summer apéro experience into a luxe affair. Start by sending invitations that look like first class airline tickets inviting your friends to a “First Class French Summer Apéro.” Welcome them with a French sparkling wine like a Crémant. Crémants are sparkling wines produced in eight French wine regions made just like Champagne but are a fraction of the price ($15 to $25 ±).
Next wow guests with a first-class experience of summerfriendly French wines and food pairings. Crisp refreshing white wines are a great way to start; of course a rosé (or two) is a must; and for the red wine lovers go with something lightbodied, lower in tannins and fruit forward so you can serve them slightly chilled. Feel free to pick your own wines or ask your local wine retailer for suggestions but here are my summer-friendly wines and food pairings that I used for a luxe French summer apéro I hosted recently.
Welcome Sparkling Wines (purchased from Total Wine)
·Louis Bouillot Perle d’Aurore Crémant de Bourgogne Sparkling Rosé Wine ($24.99)
·Louis Bouillot Perle de Vigne Crémant de Bourgogne Brut Sparkling Wine ($22.99)
Wine & App Pairings (wines purchased from Total Wine)
·Domaine St Germain Macon Lugny Chardonnay ($16.99)
– Honey Goat Cheese, Pear & Apricot Jam on Baguettes
·Albrecht Gewurztraminer Tradition ($24.99)
– Bratwurst, Pretzel & Honey Mustard Skewers
·Guy Mousset Côtes du Rhône Rosé ($13.99)
– Tapenade Canapés
·Domaine Pardon Cuvée Hugo Fleurie ($19.99)
– Pigs in a Blanket
·Halos de Jupiter Côtes du Rhône ($16.99)
– Glazed Cocktail Sausages
Veronique Cecilia Barretto was bitten by the wine bug 23 years ago and it never let go. She received her Masters in Wine Business from the Burgundy School of Business in Dijon France She has worked in many areas of the wine industry but since 2021 has owned a private wine events business aka her Wine Edutainment business. She hosts wine events for both residential, corporate and restaurant clientele. She also teaches the WSET (Wine & Spirit Education Trust) Certifications Levels 1 & 2 and is one exam away from completing the WSET Level 4 Diploma. Her website is www.vinouslyspeaking.com
TIMEFORSUMMER brunch brunch
Brunch just got a bold upgrade at Alamo Biscuit Co. & Panadería, now open 24/7 on the San Antonio River Walk. Whether you're craving scratch-made biscuits at sunrise or a brisket sandwich after midnight, this local gem delivers flavor around the clock. Sip handcrafted lattes from the Espresso Bar, toast with a mimosa from the full bar, and explore a menu that caters to every craving including vegetarian and gluten-free options. With vibrant patio vibes and signature concha umbrellas, it’s more than a meal—it’s a moment.
Find it at 849 E. Commerce St., Suite 197, San Antonio, TX 78205, and start planning your visit at alamobiscuitco.com.
