Bring your appetite for these starters and entrées, because they bring their A-game! A new menu from Sous Chef Stephen Gonzalez at Francesca’s at Sunset has my attention. One of the most beautiful settings in San Antonio for dinner just became a whole lot more localized. Community-supported agriculture means ingredients (save for the seafood) come from within a 200 mile radius — or less!
And speaking of that seafood…it’s flown in fresh from Hawaii and the Gulf of Mexico. Like their Line Caught Hawaiian Swordfish in a bed of sautéed mushrooms, zucchini and squash with cauliflower squid ink puree [above].
In the video, Chef Gonzalez shows you how to make the citrus seared scallops shown below. We also share some fun facts about each dish. For example, the marinated quail breast we preview comes from Bandera, Texas and incorporates fresh, local plums in both the sauce and presentation. Try something new tonight!
Koch Ranch Ancho Goat Albondigas
with Coconut Curry Corn Sauce and Grilled Flatbread
Rio Grande Valley Citrus Seared Scallops
on a bed of Spinach Carrot Puree with Grilled Scallions and Navel Orange Supremes
Plum and Miso Marinated Quail Breast
marinated in a Plum and Miso Emulsion on a bed of Wilted Greens