2016 Culinaria Burgers, BBQ, & Beer
Literally on top of the Hill Country, event attendees had an almost 360 view of the beautiful Hill Country below while they explored Burgers, BBQ, and Beer from many different local restaurants including the Jason Dady brothers (Shuck Shack), John Brand (Supper at Hotel Emma), and many more that I tried for the first time. This outdoors, family friendly event is a nice, casual note to end an intense Culinaria Festival week of non-stop gourmet events.
I love running into favorite chefs, foodie friends, and letting my daughter and husband expertly share their opinions on which unofficial winners stood out. My husband likes it because I think it represents what Texas means to him – beefy burgers, cold beer, and talking to friendly strangers. So much so that Priest Holmes, 90s Longhorn football player empathized the point by adding football to the mix.
This year was the first time for the event to be hosted at LaCantera Resort and the space really opened up the event. Y’all know how much I love the Pearl and downtime but the parking lot of the resort afforded much more room and space to stand in line, wander with friends and family 4 deep, and not be on top of each other. They probably had enough space for twice the amount of booths. 🙂
Congratulations to the amazing Culinaria team for putting together another amazing Culinaria Festival Week! Remember that the money raised is invested in the San Antonio community through culinary scholarships and contributions to the new Culinaria community garden. The chefs dedicate their time and money and product to these events and don’t forget to tell them how much you appreciate them too.
Audible Football Moment
Although the focus of this blog post is on Culinaria and the celebration of food in San Antonio, my husband wanted to make sure we did not under play (get it??) Priest Holmes and his contributions to football both at UT Austin and as a Super Bowl champion and 3x Pro Bowl Selection,ranks 15th in all-time rushing touchdowns in the NFL. One of the words my husband used to describe his career achievements(who started ahead of Ricky Williams) were “bad ass.” Holmes was gracious when Jonathan thanked him for his contributions to football and making my husband’s year.
Jonathan has always been the biggest fan of Geekette Bits and one day I connected the way I feel for chefs, with the passion and ability to recount dishes served by year and event is the same way he feels about UT Football players (and their post Longhorn careers.) Check out Priest Holmes Foundation and learn about his contributions to the kids of San Antonio focusing on Encouraging education, Enhancing the lives of children, and Empowering our youth. (My kind of guy!)
Experience like a Pro
Having attended this event for almost a decade now (at least five years???) I have learned a few recommendations:
- It is HOT!
- Wear cool clothes
- Dump water on yourself
- Wear a hat, bring an umbrella to shield from sun
- Bring sunscreen or borrow some from registration
- Bring tupperware!
- You will never be able to eat every single thing and you’ll want to. Give yourself a fair chance by bringing tupperware, ziplock baggies, and a bag to carry your goodies in. Chefs will appreciate you not wasting their food
- Think Tailgating
- There will be chairs, etc but you could also easily bring your own
- Use shuttle to event, easy parking
- If you don’t like lines and are willing to chance chefs running out of food, don’t try to go in the first hour.
- Truly kid friendly
- I think Jaden was in elementary school when we first started
- Tickets great price $10 for <21 years olds…great way to introduce them to a lot of different foods, starting with something they’re familiar with
- Military discount
What We Tried
As it is impossible to try them all, (looking forward to leftovers in my tupperware for dinner tonight!)
- Dady brothers were trying out some Korean inspired short ribs with sesame seeds that were perfectly crusted. As a Korean foodie, I feel confident in my endorsement
- Supper chef John Brand’s team had a roasted corn chilled salad that complimented their wagyu beef burger delightfully
- Francis Bogside offered two choices, a pastrami sandwich that they sous vide for 3 days after brining meat for a month!
- Zinc chef Robbie Nowlin had a burger with a parmasean chip inside deepening the umami
There were probably over 20 restaurants represented in addition to the ice-cold free flowing beer, wine, and cocktails.
What did you try? What were your favorites?