Let’s face it.  It has been so long since we’ve heard any positive news about the economy that Biga has taken it upon itself to produce some.

Introducing the BigAmigo Rewards Card.  The BigAmigo program will allow our friends to take advantage of special offers only available to BigAmigo Card holders.  The offers will change quarterly and will be detailed in each Biga E-Newsletter.

Interested?  The next time you are at Biga, let us know you want to sign up and we’ll take care of the rest.  It won’t cost you a thing and shouldn’t take more than a minute of your time.  Once you receive your BigAmigo Card in the mail you can use it as much as you like.  (some restrictions apply)

The BigAmigo Offer for Spring is…
One Complimentary Sticky Toffee Pudding Dessert with the purchase of two entrees.

Most of the nation has the pleasure of 4 distinct seasons.  While they enjoy a calendar flagged with Summer, Spring, Winter & Fall, San Antonio residents only recognize three seasons…hot, humid & FIESTA!

Starting as a single parade in 1890 to honor the heroes of the Alamo and San Jacinto, Fiesta has turned into a city wide celebration that has adults taking vacation days from work and allows kids to skip school for at least one day (Battle of Flowers Parade, Friday) to join in the festivities. 

This year Fiesta runs from April 16th to the 26th and marks the 50th year of the Fiesta San Antonio Commission so it is sure to be as good as ever.

With all the parades and events in the downtown area, Biga on the Banks easily becomes the meeting place where you and your friends can hash out your strategy hit everyone’s favorite part of Fiesta.  Make sure everyone has input on this strategy.  We all know that if a friend’s favorite part of Fiesta is the turkey leg at NIOSA and they don’t get it, you are sure to hear about it until next Fiesta.  It’s known as the “Fiesta whine” and will allow your neglected friend to use it as leverage to get their way for the rest of the year.

One event that Biga holds dear is the River Parade.  Sponsored by the Texas Cavaliers, this parade doesn’t only give grown men an excuse to dress in red and blue uniforms, it raises money for charities focusing on children in need.  Sounds noble, but who are we kidding?  It is Fiesta’s biggest party!

Because of our location, Biga has the best thing going on the parade route.  Not only is there a balcony for all of our guests to have a fantastic view of the floating parade but we’ll have great food too.  Think of Biga as your refuge from the crowded river banks, lined with folding chairs, strollers and people with tall hats that obstruct your view. 

We’re excited to have Jack Riccardi and Liz Ruiz back this year with KTSA’s live broadcast of the Texas Cavaliers River Parade from our very own terrace!  

The Texas Cavaliers River Parade starts about 7:30pm on April 20th.  We suggest you secure a reservation in the near future or if you are thinking to have a more casual experience, the Biga bar is not only great for cocktails but offers the full menu as well.

Saying that Biga has a talented crew in the kitchen is an understatement.  With so many chefs at different levels in their lives and careers each one brings something special to the team.  So when one of our youngest chefs gets praised for his/her outstanding performance, we can’t help feeling a little pride ourselves.

21 year old Crockett Wessels came to us from St. Philip’s College.  With a dual major in Culinary Arts and Baking/Pastry Arts and working full time at Biga, Crockett is on his way to a promising career.  …and we’re not the only ones who think so.
Recently named the winner of the 2009 Southwest Regional Chaine de Rôtisseurs Jeune Commis Rôtisseurs, Crockett out cooked his competition from 6 states and is headed to the national competition held in Scottsdale, Arizona this coming June. 

We want to congratulate Crockett on a job well done (it couldn’t have happened to a nicer guy) and wish him luck in Scottsdale.

Let's Not Forget About Our Other Young Chefs...
Crockett wasn’t the only Biga staffer who competed in the Chaine de Rôtisseurs Jeune Commis Rôtisseurs.  Halston Connella, another St. Philip’s College culinary student, was also in the running.  Even though he didn’t get the big prize, he rewards us by creating some pretty spectacular vegetarian dishes.  His latest Veggie plate was an almond and expensive mushroom stuffed zucchini with a beet puree and won high praise from vegetarians and meat lovers alike.

We’re not done bragging yet.  William McCory has been a key member of the staff for several years.  Also attending St. Philip’s, Will recently received a Bronze award in the 2009 Taste of Elegance Competition.  Sponsored by the National Pork Board, contestants are awarded for producing the most inspired pork recipes.

Being the generous chef he is, Crockett was kind enough to share one of his winning recipes with us.   

For the Cake
8 oz. butter (softened)
8 oz. sugar
3 Meyer lemons (zested)
7 ½oz. cake or pastry flour
4 large eggs
1 tsp. baking powder
1 tsp. salt

Click here for the full recipe

The great thing about crab cakes is that they’re pretty versatile.  Size them for whatever you need.  Larger crab cakes are perfect for a ‘brunchy’ entrée while mini crab cakes can be the hors d’oeuvres everyone reaches for.

Click here for the full recipe

Food Network star Chef Tyler Florence set up shop in the Biga kitchen a couple of weeks ago to host a private dinner.  Though Florence was promoting his “Sprout” brand of organic baby food, the dinner guests enjoyed Florence’s adult targeted dishes including foie gras, lamb loin and a creamy lemon dessert he calls “Lemon Mess”. 
To learn more about Tyler Florence go to  www.tylerflorence.com

Sadly, it is a sign of the times to see restaurants closing in the local market.  The latest casualties include Café Paladar, L’Etoile and Reggiano’s, we’re sorry to see you go.
Fans of Paladar will be glad to know that they can find Brian West at Silo 1604. L‘Etoile regulars will still be able to enjoy the The Grill at Leon Springs.

Express News Food writers John Griffin and Bonnie Walker will be missed after so many years of service to the restaurant community.  We thank you for supporting us.

Garrido’s
Long time Biga friend, David Garrido, is slated to open a new restaurant late spring on the ground level of the 360 Condominiums in Austin at Third and Nueces Streets.  “Garrido’s” will feature David’s interpretation of interior Mexican cuisine. Garrido's is currently under construction but promises more information soon.  You may have better luck searching “garrido’s” on facebook. 

Wimberley Brewing Company and Brew Pub
If you happen to be driving through Wimberley and realize you have a thirst that can only be quenched by a hand crafted beer, you’re in luck.  Retired San Francisco 49er, Bruce Collie, has just opened the Wimberley Brewing Company at The Junction and is already getting a great reputation for his unpasteurized, unfiltered, all grain wheat beers, pale ales and porters (just to name a few).
With the non alcoholic offerings including ginger ale, sassparilla and birch beer, convincing someone to be the designated driver shouldn’t be too hard.
This is the third restaurant Collie has opened at The Junction and there are lot of interesting things going on.  Go to www.triomarket.com to get all the details.   
  
Damien Watel’s Bistro Bakery
Damien has opened, yet another, business. His Bistro Bakery is located just off the Olmos Park Circle at 4300 McCullough and offers a wide variety of pastries and breads baked on site.  You may find yourself there twice a day, once for your morning coffee and again for some gourmet food to go come lunch time.  Bistro Bakery (210)824-3884

Frederick’s Bistro
Frederick Costa is branching out.  We all love his original location “Frederick’s” in Alamo Heights where his take on French/Asian fusion has been unmatched.  Now you can enjoy his cuisine outside of the ’09 zip code.  Look for Frederick’s Bistro at 14439 Northwest Military at Huebner Road.  For menus and more info www.fredericksbistro.net

Congratulations to Andrew Wiessman of Le Reve & Sharon Hage of York Street (Dallas) for another James Beard Nomination.  We’ll be rooting for you when the James Beard Awards are announced May 4th.
A well deserved “way to go!” to Paul Peterson from the Gage Hotel’s Café Cenizo in Marathon, Texas Tyson Cole of Uchi (Austin) who were semi-finalist in the category of “Best Chef Southwest”.

Texas Monthly Top New Restaurants
San Antonio restaurants Dough and Oloroso got some praise from Texas Monthly when they were recently included in the Top 10 New Restaurants in Texas list.  If you have yet to try either of these restaurants we encourage you to see why there is such great buzz about them both.  Look to their web sites for more details. 
www.doughpizzeria.com    www.oloroso.biz

Those interested in directly monitoring the impacts of any climate change on animals and plants in our area should visit  www.usanpn.org

Organic Foods and Local Farms in Danger
Short sighted bills proposed to help with food safety could actually make the local farmer an endangered species.  Learn how the Food Modernization Act of 2009 could affect you and what you eat. 

Farmers Market at the Pearl
We are all looking forward to the re-opening of the Farmers Market at the Pearl Brewery.  Not only will you have your pick of the freshest produce available but cooking demonstrations by your favorite San Antonio chefs will have you cooking your favorite dishes at home.  Official re-opening is May 16th.  The Pearl’s website will soon have more information about the market. Check out The Pearls Farmers Market Grand Opening on Facebook.

Win a Wild Ride to Save Wildlife!
Be sure to stop by The Witte Museum on April 9th at 6pm to give your support to the Wildlife Rescue and Rehabilitation.  Lilla and Bruce will be joined by Biga’s youngest wildlife rescuer, Andrea, who recently rescued an abandoned possum she found near her hill country home.
Those attending will enjoy an exciting vegetarian menu, drinks, live jazz and a drawing to win a Mercedes-Benz.

To purchase tickets or to get more information about this event can be found at   www.wildlife-rescue.org/events/wildride.php

Terri Hendrix at Casbeers
Terri Hendrix made Thursday nights pretty special at old Biga.  Regulars would gather at the bar as Terri strummed her guitar and sung her stories.  Now she is performing for much larger audiences but still has the charm that keeps crowds hoping she’ll play at least one more song.
Well, if you prefer Terri in a more intimate setting your in luck.  On April 11th Terri will be performing with Grammy winner Lloyd Maines at Casbeers’ new location at 1150 South Alamo in King William.  Great music, cold beer and good food makes for a perfect Saturday.More info about Terri Hendrix at www.terrihendrix.com and Casbeers at www.casbeers.com  

Bake Like a Pro
Debra Auden will be sharing some of her baking wisdom at The White Acres Ranch.  Learn the ins and outs of baking artisan breads on May 3rd.  Call Akiko White at (830)935-3306 for information.

Bobby’s Wine Picks
Biga wine director Bobby Gonzalves has a couple of suggestions the next time you find yourself at Biga…
2005 RubiconEstate, Rutherford Merlot $102
Look for black cherry and plum flavors with fine-grained tannins in this merlot.  It’s great balance of fruit and acidity makes drinkers realize what merlot is supposed to taste like.



2007 Far Niente, Napa Chardonnay.  Priced $90 on the Biga wine list.
Far Niente prefers to avoid malolactic acid in their chardonnay.  With flavors of peach, rose and tropical fruit this chardonnay has great texture and just enough acidity to be food friendly

Martin’s Cheese
Jasper Hill Farm, Constant Bliss is striking Martin’s fancy lately.  It is a raw cow’s milk cheese made in Vermont.  It is soft-ripened, rich, and buttery with a “bloomy” rind. 

Texas Hill Country Wine and Food Festival
The 24th Texas Hill Country Wine and Food Festival kicks off Thursday, April 16th.  4 days of wining and dining is just what you need to get your mind off the bad economy.  This festival boasts several events from a formal chef dinners at the Four Seasons Austin to a Sunday Fair at the Salt Lick in Driftwood, Texas.  For a full schedule of events and to purchase tickets go to www.texaswineandfood.org