Supper, an American Eatery

Supper, the Hotel Emma restaurant led by Chef John Brand, will focus on comforting and seasonally fresh greenmarket cuisine. The eatery will embody the sensibilities of both the farm table and bistro table. The cuisine will represent Brand’s elemental Midwestern approach in the kitchen peppered with South Texas’ multicultural food ways and the unique bounty of San Antonio’s year-round producers.

Hotel Emma's photo.

Aztec Warrior Pudding

Inspired by ancient grains and flavors of Mesoamerica.  Amazing breakfast, lunch or snack and its super healthy even if you have to add a little agave or honey too but not necessary.  Makes one pint jar, shake well and refrigerate at least 6 hours or overnight or a couple days in advance.  Additions could be diced mango, fresh apple, dried fruit or a few more nuts.   Eat chilled with a spoon and share.

Pudding

20 g chia seed

40 g organic quick oats

20 g hemp hearts

30 g cooked red quinoa

15 g sliced almonds

10 g goji berry

15 g raw pumpkin seed

300 g coconut milk with vanilla (almond) – not the Silk brand

Mix well in a mason jar, shake and refrigerate about 6 hours, stir well and enjoy.

pudding

 

 

Ha! funny and sad food felonies

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The chef used this because he didn’t know how to stabilize whipped cream for banquets

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instant refried, in Texas, right next to the Rico’s

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sad

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be a man, get a whisk, water bath and emulsify

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lazy man butter

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in a pan of vegetables

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straight from the pirates of sea bass

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cheap hotel butter

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these were used to thicken mashed potatoes

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soup thickener

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sodium bomb

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did not know this existed

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breakfast in the south

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thanksgiving prep