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.
The highlands of Jalisco are home to the blue agave maturing for harvest in 7-10 years. There are more than 160 varieties of agave but only the blue represents the best for tequila.
The jimadors harvest roughly over 300 pinas per day using this tool called a ‘coa’, a heavy flat blade hoe tool.
The heart of the agave or piña can cause a bit of an allergic reaction if exposed to the skin, the core is similar to fresh hearts of palm but can make your throat itch.
The result is a cross between artichoke and a pumpkin, it tastes as delicious as the aroma. The cooked agave is run through the mill to remove all the sugars leaving only a fibrous organic waste that is later composted. The resulting brown liquid is fermented similar to a beer with proprietary yeast and distilled twice, first in a pot and finally in a column.
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.
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.