The Granary ‘Cue & Brew Announces its Summer Chef Collaboration Dinner Series

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The Granary ‘Cue & Brew is excited to announce its summer Chef Collaboration Dinner Series with acclaimed chefs from various culinary backgrounds. Hosted by The Granary Chef and Owner Tim Rattray, the three-part dinner series will focus on collaborative menus with nationally and internationally ranked chefs, including John Tesar of Knife Dallas, BJ Dennis of Charleston, and acclaimed Chef Bo Bech of Geist in Copenhagen.

The first dinner is scheduled for Sunday, June 10 at 6:30 p.m. is expected to be a steakhouse takeover by Chef Tesar. The seven-course menu will focus on Texas-sourced ingredients including a bacon tasting, venison tartare, oxtail ravioli, dry-aged rib eye, and more. The dinner will be $85 per person (excludes tax and gratuity) and reservations can be made via The Granary’s Open Table on its website.

Chef Tesar is a four-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant; he specializes in modern American cuisine prepared with authentic European techniques, all served up to his guests at Dallas-based steakhouse, Knife. As the chef and owner of Knife Dallas, he has mastered creating a sophisticated destination to find in-house dry-aged steaks sourced by local farms. He has over 20 years of experience in the culinary world and has been featured in Esquire Magazine (named “Best New Restaurants” for two consecutive years), Food & Wine, New York Magazine, and has appeared on “The Today Show” and “The Early Show.”

“I am extremely excited to host a collaboration series and bring chefs I admire to San Antonio,” said Chef Rattray. “I have worked with Chef John twice in the past and his sharp culinary perspective on Texas cuisine is impeccable. The Granary will be his home for the night and we’ll transform our menu into a steakhouse.”

The Granary will also team up with Chef BJ Dennis in July, who has made a name for himself in Charleston. Chef Dennis will turn The Granary’s patio into an intimate dinner similar to a Southern smoke potluck style. Chef Dennis is known for hosting several pop-up dinners, especially in Charleston, where he incorporates Gullah Geechee cooking, a style of cuisine from the culture of the descendants of West African slaves who settled on the coasts of South Carolina and Georgia. This style features rice, peanuts, okra, shrimp, crab, sand sharks, and other crops and seafood that were caught at the time. Confirmed details for the dinner including date, time, and price are coming soon.

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Award-winning Chef Bo Bech of Copenhagen will be joining The Granary in September for a unique dinner. At 24, Bo Bech joined Frank Lantz’s Krogs Fiskerestaurant in Copenhagen, his hometown. Shortly after, he spent two years abroad building his culinary career in London, Paris, and then back to Denmark. Bech soon opened Restaurant Paustian in 2004 and within four years, he received a Michelin star. After achieving his goal, Bech moved on to open Restaurant Geist in Copenhagen. Bech’s cuisine has been praised by Food & WineBon AppetitTravel + Leisure, and more. Confirmed details for the dinner including date, time, and price are coming soon.

“We have exciting new dinner concepts in store for the rest of the year,” said Rattray. “We want our guests in San Antonio to experience different types of cooking and educate them on dishes from across the state, nation, and even across seas.”

Reservations are required for guests who plan on attending any of the dinners and can be made on Open Table through The Granary’s website at www.thegranarysa.com or by calling (210) 228-0124.

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