Edible San Antonio December 2013/January 2014 : Page 1

December 2013/January 2014 Issue No. 2 CONTENTS 2 4 5 FOOD FOR THOUGHT Change is in the air! ABOUT THE COVER The tamale shoot at the CIA LITTLE BITES Chefs give back and other treasures 14 MEET THE CHEF  Chef Mark Bohanan: Striving for perfection 18 FARMERS MARKETS   Where and when 20 FROM THE GOOD EARTH   Holiday in bloom  Exclusive recipes to dress up your table 24 WHAT’S IN SEASON   Quick guide to the season’s local bounty   with notes from Chef Susan Johnson 25 MEET THE FARMERS   Sowing the seeds of the future 30 OPEDIBLE   Dirt 33 EDIBLE GADGETS   Ease your holiday stress Bohanan’s contribution to our holiday cocktail guide, the Slay Rye’d, tastes as great as it looks. Get the recipe for this and more in Edible Traditions. (Photo by Sophie Covo) 34 EDIBLE ART  “Las Nuevas Tamaleras” knead cultural connections 36 EDIBLE TRADITIONS  New tradition: A Scandinavian Christmas  S " tradiciones: Gastronomical delights of Las Posadas   Classic tradition: Holiday Cocktails to ring in the New Year 38 EDIBLE COOKING SCHOOL   Tried and true recipes to celebrate 44 EDIBLE DESTINATIONS  Discovering the Art of Tea in Uji, Japan 49 EDIBLE INK  “Taste Elevated at Home,”  “From the Wood-fired Oven” and revisiting a classic 51 SPIRITS IN SA  Dorćol Distilling Company brings more art to So Flo 54 LOCAL LEGAL  New law allows spirits to soar 56 LATIN ROOTS   Tamales means holidays in SA 61 FILM & FOOD  Movie review: “Hey Bartender”  Movie preview: What do heroes eat? “Now Hiring” 63 EDIBLE SOURCES   The Directory From our Latin Roots feature, Tamalera Irene Gonzales rolls her tamales. (Photo by Sophie Covo) 64 THE LAST BITE  There’s no excuse for not having an excuse ediblesanantonio.com 1

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