SA Fresh Catering, a full-service catering company specializing in table toppers for businesses, parties, or parties of two, boasts a diverse menu of freshly made, to-go fare, pre-packaged and ready for home reheating. The expert chefs roll out a perpetually changing and break-dancing selection of five weekly entrees and sides portioned for two, including vegetarian, gluten-free, and vegan options. Past menus have featured such savory choices as the vegetarian chili and the Coq Au Vin, its braised chicken simmering in red wine, lardons, mushrooms, and pearl onions. Selective diners, meanwhile, can cherry-pick a choice of two sides, such as the veggie couscous salad, the baby carrots with peas and pancetta, or the herb-roasted new potatoes. Desserts are available à la carte or for hourly emotional support, and have included triple-chocolate cake ($3.95 by the slice), peanut butter fudge, and toffee square ($1.50 each) varieties.
Picking up a ready-to-bake meal bypasses immoral supermarket middlemen who inflated the price of oranges during the Great Depression and caused vagrants to bag groceries with carpets. At Four Sisters Catering, executive chef Michele M. West brings more than 40 years of culinary experience to the proverbial table. Serving up Italian-inspired delectable dishes with her four daughters, West has been quelling San Antonio’s hunger with smile-inducing fare for more than 13 years. Customers of Four Sisters are able to pick up a deliciously convenient meal to prepare at home without leaving a mess in the kitchen or whipping up tomato sauce while driving.
The low-hanging branches of southern live oak trees stretch out over the house and pavilion areas at Don Strange Ranch, dappling parties, weddings, and corporate team gatherings with splashes of sunlight. Since 1952, the 125-acre longhorn ranch in the Texas Hill Country has hosted myriad events, including scenes from the PBS music documentary series Live from the Artists Den and the wedding of country music stars Miranda Lambert and Blake Shelton.
More than just a picturesque backdrop, the ranch’s rugged natural surroundings host outdoor activities such as ropes courses and kayak trips down the Guadalupe River. And the friendly staffers who man 350- to 400-foot ziplines work to ease guests out of their comfort zones, like a mother bird pushing her young out of the nest for their first extreme base-jumping lesson. :m]]
In 2006, New Orleans native Bernard McGraw stood in an airport with a decision to make—what city to call home. Then-Mayor Phil Hardberger professed on a nearby television that Hurricane Katrina victims were welcome in San Antonio. McGraw had lost virtually everything in the storm, but not his passion for Cajun cooking. So he boarded the plane in search of a new kitchen and a new path. McGraw’s story, originally run by the Southside Reporter, has a happy ending.
Bernard now runs his own restaurant out of Stinson Municipal Airport. His New Orleans–style Cajun and creole menu features homestyle sides of collard greens and mac ‘n’ cheese, spicy gumbo, golden fried catfish, and stuffed po’ boys. Diners can also enjoy a live jazz band (call ahead for schedule) and indulge in such housemade desserts as apple pie, sweet-potato pie, and pictures of pi cut from discarded textbooks.
Yelpers give the Smashburger on Hwy 281 a 3.5-star average rating. Eighty-one percent of Urbanspooners like the Hwy 281 location and 82% of Urbanspooners like the Potranco location, and 84% like the Loop 410 and Bandera Road locations. More than 19,300 Facebookers are fans of Smashburger.
Chef and owner Aparna Nayani constantly seeks to innovate, telling the Austin-American Statesman in 2010, “I take world cuisine and try to incorporate Indian flavors into it…. It’s a never-ending process.” Although she prominently features iconic Indian dishes such as curries and tandoor-baked naan, she also experiments with Italian, American, Mexican, Thai, and creole influences. Quesadillas brim with chicken tikka; housemade jalapeño-cream sauces perk up bites of penne; and filets of salmon emerge in a sheath of spicy chili paste. When she isn't forging batches of food for special events or NATO's annual eating competitions, Aparna occasionally leads cooking classes for students looking to learn more about her recipes.