If you find yourself a little frantic because the only Valentine’s Day reservation still available is not a time of day that will win your date’s stamp of approval, there is something else you may want to consider.

Others in your shoes have decided to celebrate a little early.  While the 14th is almost completely booked, Biga on the Banks will start the love fest on Friday.  Enjoy our Valentine’s Day 3 course menu starting February 10th through Valentine’s Day.

Here’s what the Valentine’s Day menu will include.

Don’t let procrastination get you twice.  Make sure to secure your reservation right away. 
Call (210)225-0722. 

Auden's Kitchen Valentine's Day, Love is in the Air

Have you ever wondered what people mean when they say “love is in the air?”  Well if you ask anyone at Auden’s Kitchen they might tell you that love smells a lot like seared duck breast with cherry rhubarb chutney or fresh scallops over sweet corn polenta.  Does that surprise you?  

Maybe we should explain.  Trish and her team have been working tirelessly developing a Valentine’s Day menu and the aromas coming from the kitchen have had the staff falling all over themselves to be Trish’s taste testers.  Now that everyone agrees, we proudly present you with a menu that is worthy of your special someone.

Auden’s Kitchen Valentines Day Dinner Menu

February is Still Soup Weather

There are still some cold days ahead.  Biga’s Portabella Mushroom Soup could be just the thing to keep your chills at bay.

Portabella Mushroom Soup

Sauté onion and garlic in olive oil until onions are translucent.  Add cut mushrooms and butter, cook over medium heat for 10-15 minutes (until soft).  Add sherry and reduce until almost dry.  Add cream and reduce until thick.  Add chicken stock.  Blend in food processor or blender, then strain through a medium mesh strainer back into the pot.  Return soup to stove and bring to a boil after adding thyme, lemon juice, and salt & pepper to taste.

Lilla Shares Biga's Coffee Cake Recipe

After being featured in Texas Monthly’s Breakfast Issue last December, Biga Pastry Chef Lilla Bernal has been getting quite a few requests for her coffee cake recipe.  Try your hand at this recipe.  It is relatively simple.  The hardest part is waiting until morning to enjoy it.

Lilla’s Coffee Cake
For the crumb topping
3/4 c flour
3/4 c sugar
a healthy pinch of salt
3/4 c pecans
3 oz of cold butter, cubed

Put everything in the food processor and pulse on high until you have a crumbly meal. Set aside, in the refrigerator, while you make the cake.

For the middle layer
1/2 c sugar
1t cinnamon
1/4 t nutmeg

Combine and set aside

For the Cake
3.5 C all purpose flour
1 teaspoon baking powder
1.5 teaspoons baking soda
1/2 teaspoon salt
8 oz. butter
1 c granulated sugar
1 1/4 c light brown sugar
4 eggs
2 cups sour cream
1 teaspoon vanilla

Heat the oven to 325 degrees.

In a bowl combine all the dry ingredients, set aside. In another bowl combine the eggs, sour cream and vanilla, set aside.

In the bowl of a standing mixer with the paddle attachment, cream the butter with both of the sugars, until light and fluffy, about 5 minutes. Add alternating dry (about 1/2 at a time) and wet, until everything is combined. Don't over mix!

Grease, or no-stick spray a rectangular pan (9"x11"). Smooth in 1/2 of the cake batter, top with the cinnamon/sugar mix, then top with the rest of the cake batter. My technique for doing this is to scoop blobs of batter over the top, then smooth them out with an offset spatula. Top this layer with all the crumb topping, from step one. Bake about 35-40 minutes, until a toothpick inserted inthe center of the cake comes out clean. Enjoy!

BigAmigos is a rewards program.  When you sign up as a BigAmigo you will be eligible for discounts and special offers that are announced in this quarterly newsletter.

We’re not sure if oysters are truly an aphrodisiac, but, with Valentine’s Day around the corner we’re willing to give romance the benefit of the doubt.

Present your BigAmigo card to receive 2 chicken-fried oysters.
Entrée purchase required.  Offer available until March 15, 2012.
BigAmigo discounts cannot be combined with any other promotion or offer.

Not a BigAmigo?  No problemo.  Sign up to be a BigAmigo and once you receive your card we will extend you similar privileges.  Sign up at biga.com or in person at the restaurant.

Cheese
Chef and resident cheese fanatic, Martin Stembera says Valentine’s Day could be the perfect time share some artisanal cheese.  He offers Pyrenes Brebis, a sweetheart-of-a-cheese that couples can enjoy together.
 
Pyrenees Brebis
Pyrenees Brebis hales from France’s Beam region.  Made with pasteurized sheep’s milk, this a hard cheese with a caramel sweetness and nutty undertones.  It is on the dry side with a very rewarding butter fat flavor and texture.

Wine
Biga wine director, Bobby Gonsalves says he hates to see any cheese alone, especially on Valentine’s Day.  He offers a full bodied red to escort Martin’s cheese pick.

2008 Farrier Presshouse, Alexander Valley
The 2008 Farrier Presshouse is a Bordeaux blend that is distinctly Alexander Valley.  Full bodied and fruit forward with flavors of orange peal and black currant the Presshouse is an excellent pairing for foods with a little spice or pungent flavors like cheese.  The Presshouse is currently on the Biga wine list by the glass or bottle.

Learn more about Farrier wines at farrierwines.com

Before you know it spring will be upon us. This might be a good time to start making your plans for FIESTA. The Texas Cavaliers River Parade to be exact.

At Biga, we’ve always enjoyed the birds’ eye view of the parade from our balcony adjacent to our dining room. This year we’re considering taking the celebration to “a whole ‘nother level”. The RIVER LEVEL!

If you have a large group deserving a private area to enjoy one of San Antonio’s most exciting events, we’ve got the perfect river front space for you.  The unobstructed view of the floating spectacle isn’t the only feature that will have your crowd excited.  We’ll be sure that the Biga food is abundant and your very own bartender will make sure that your favorite drinks are on hand.

If this sounds like the party your group is looking for, send an inquiry to gather@biga.com or call (210)225-0722 and speak to our private dining department Monday through Friday 10am-5pm.

BLISS Opening This Month

Southtown will have even more to celebrate when Mark Bliss’s restaurant opens at 926 South Presa.  The restaurant will be on the intimate side with a seasonal, New American menu that encourages guests to construct their own multi course experience.

Bliss established himself as one of the best chefs in the city working in the past with us at Restaurant Biga and later originated the wildly popular Silo. Noticeably absent from the San Antonio restaurant scene for the last couple of years, Bliss has all of us wanting to be among his first guests. 

BLISS is slotted to be opened early to mid February.  Go to foodisbliss.com or the BLISS facebook page to get the most current information available.

Help us support the Cystic Fibrosis Foundation at Cavender Audi for the Uncork for the Cure event on March 8th 6-9pm. 

Bruce and the Auden’s Kitchen crew will be will be among other chefs including Thierry Burkle and Dwayne Gale serving their creations while, as the name implies, wine flows freely along with specialty beers and tequilas.

Presented by the Cystic Fibrosis Foundation (CFF) & Cavender Audi, Uncork for the Cure is a fundraiser that benefits CFF's mission to find a cure for cystic fibrosis. 100% of the proceeds will go the foundation. Events include auction, raffle, delicious food, great beer and wine.

Buy tickets, donate or get more information about the event at www.cff.org

If your travel plans include a flight on American Airlines, be sure to peruse the in flight magazine.  American Way Magazine is available to all passengers of American Airlines/American Eagle and highlights places of interest when visiting the many cities on their flight schedule.

Lucky for us, when featuring San Antonio, Bruce Auden and Biga were on the top of the list.  Look for the new issue in the seat pocket starting mid February.