SA Chefs Cook for Chefs Brunch at Rosario’s North to Benefit Chef Ana Martinez Sunday, July 31st 2016
SA Chefs Cook up a feast you don’t want to miss. San Antonio’s best chefs and restaurateurs coming together under one roof for an honorable cause on July 31st at Rosario’s North 11:30am to 3pm. Buy tickets. Your ticket includes: Cinco Vodka Bloody Mary Bar, Top Shelf Margaritas, Mimosas Y Tecate Cerveza.
A dine around BRUNCH by some of San Antonio’s Finest Chefs and Restaurants coming together to raise funds for one of our own. Chef Ana Martinez was involved in a very serious car accident. She is facing a very long recovery and is unable to work. The amazing food community is stepping in to be her support system. Only 300 tickets will be sold.
WHERE: Rosario’s North – Rosario’s North, 9715 San Pedro Avenue, San Antonio, Texas 78216 9715 San Pedro Avenue,, San Antonio, TX 782216 – View Map
TICKETS: Price of tickets is $100. *All food and drink is included in one ticket price*
A special thanks to Lisa Wong for donating her entire restaurant, Rosario’s for our event!
If you love food, you don’t want to miss what these SA chefs cook for this BRUNCH complete with Mimosas, Bloody Mary, Beer, Wine, Margaritas and silent auction. Just take a look at the lineup of chefs and restaurant that will be providing their food and drinks:
Espresso Amore Mio will be serving fabulous Cappuccinos, Lattes, Macchiattos, Mochas, Espressos and NITRO Coffee on tap!
Music by Stephen Doctor
Bruce Auden/Daniel – Biga on the Banks~slow cooked organic salmon, texas tomato juice, sourdough, dill sauce, egg crumbles
Jeff Balfour – Southerleigh~Crispy Pork Trotter Scotch Eggs with “Brewery” Lacto Fermented Pickles
Jeff White – The Boiler House~Scrambled Veal Brains,”Bacon and Eggs”, Lardons, Smoked Corn Johnny Cakes,Whipped Sorghum
Jenn Stipp – Brindles~ Mole` Icecream
Blanca Aldaco – Aldaco’s~Sopes con Chorizo y Papa
Diana Barrios Trevino – Los Barrios~Pollo Poblano
Johnny Hernandez – La Gloria~ Smoothie Bar
Di-Anna Arias – Don Strange Catering~Donut Flambe`
Rico Torres & Diego Galicia – Mixtli~Chochoyote (landrace corn Olotillo Blanco) Queso Menonita, and Aged Chilmole
Geronimo Lopez – Botika~Ceviche Cartellero Sweet potato –cashew puree, lechede pantera (pisco)crunchy edemame, green onion, cilantro
Thierry Burkle – The Grill at Leon Springs~
Frederick Costa – Frederick’s Restaurant and Frederick’s Bistro~French escargot with Spanish chorizo shiitake mushroom garlic butter………….Fish Empanadas with Chimichurri
Damien Vatel – Bistro Vatel~Smoked Salmon Poached Egg
Steven McHugh – Cured~Housemade Charcuterie Board
Toby Soto – Humo~Huaraches de hortailizas ahogado
Adrian Davila – Davila’s BBQ in Seguin~~“Barbacoa and Big Red” A whole BBQ Borrego (aka Lamb). Deshebrada(shredded) over grilled polenta, mixed greens as garnish, finished with a Big Red BBQ sauce
Christina Everett – Creations Catering~~ roasted potatoes with sautéed peppers
Stephen Paprocki – Texas Black Gold Garlic ~Texas “Black and Gold” Egg Sorrell Custard, Cured Egg Yolk and Black Garlic Caviar
John Russ – Luke~‘Gulf shrimp and Cheesey Grits’
Jason Dady – Tre Tratoria~King Crab Deviled Eggs with Calabrese, Kewpie, Chive and Smoked Mustard Seeds
Lila Bernal – Pastry Chef~Fun sized donuts:Maple/bacon/walnut, Triple chocolate Bismarck, Blueberry Lemon glazed
Rene Guerrero – Empanadas Chifladas~Savory Empanadas
Jeremy Mandrell and Anne Ng – Bakery Lorraine~Parisian Macaron