Tag Archives: Landrace

Thompson San Antonio – Riverwalk’s Landrace Dinner Series is Back – Featuring Blackland Distillery on April 21

The Thompson San Antonio – Riverwalk Dinner Series are officially back! This month, the hotel’s signature restaurant Landrace has partnered with Texas based distillery, Blackland Distillery.

Blackland is a grain to glass distillery in Fort Worth, Texas that uses North Texas grains from TexMalt, a Fort Worth craft malt house that partners with local Texas farms to grow, produce, and source high quality grains from Texas farmers and supplies breweries and distilleries all over the state of Texas.

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F&B News from Thompson San Antonio – Riverwalk

The Thompson San Antonio – Riverwalk signature restaurant Landrace is hosting its second dinner of the Landrace Dinner Series featuring the Duckhorn Portfolio this Thursday, September 16. The incredible menu can be found here – highlights include Papalo Cured Gulf Tuna, Seared Duck Breast, Texas Wild Boar two ways, and more, all featuring a variety of wines from Napa Valley’s Duckhorn Vineyards. One can book their reservation online here or call 210.942.6026 to reserve a seat.

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Landrace at the Thompson San Antonio

Landrace, a new destination restaurant helmed by James Beard Award finalist Chef Steve McHugh, opens today in San Antonio’s Arts District. Years in the making, McHugh’s follow-up to his award-winning restaurant Cured honors the pastoral beauty of foods that can be traced back to the land where they are naturally shepherded over time, with seasonal menus that celebrate regional Texas ingredients and heritage growers close to home.

“I became a better chef when I moved to Texas and gained a deep understanding of the unique products that are grown here,” said McHugh. “Landrace is a dream realized for me, and I have been refining the concept for some time. The menu showcases my commitment to local ingredients and the unique products grown in South Texas and the Hill Country. I’m excited to celebrate the natural flavors and nuances of the seasons in collaboration with Texas’ heritage farmers and growers.”

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