A WAY TO THE HEART
9 COURSE TASTING DINNER
COMING SOON
OPEN TO THE PUBLIC
6:00PM RECEPTION - 7:00PM DINNER
PURCHASE TICKETS
Jerrel Williams
Jerrel was born and raised in Copperas Cove, Texas and is a veteran of the United States Army 101st Airborne Division and reserves in Round Rock Texas for 988th MD Battalion. He is a graduated from the Culinary Institute of America in San Antonio, Texas in 2018.
David Escamilla
David was born and raised in Laredo Texas and found his passion for cooking by making people smile with the dishes he creates. He pursued his dream in San Antonio, Texas where he became an alumnus of the Culinary Institute of America.
John Dudley
John was born and raised in Huntsville, Texas. He moved to San Antonio and graduated from the Culinary Institute of America in 2021. His passion for the culinary arts is evident in the food he creates.
Diego Gonzalez
Diego was born and raised in Laredo, Texas and found his passion for food at a young age. He moved to San Antonito and pursued a career in the medical field before returning to the culinary world follow his dream.
“We refuse to compromise on quality so all ingredients are fresh and sourced from local farmers’ markets. No matter what time of year, you can be sure you’re eating the best of the season.”
MENU
First Course: Chile
Pais De Los Poetas
Deep Fried Pork Belly Tossed in a Merquen Seasoning Over a Rustic Chili Salsa Topped with a Crab Claw Lollipop Covered in Aji Cristal Pepper Syrup
Second Course: Peru
El Pulpo
Roasted Peruvian Dry Rubbed Cornish Hen Coated with Goldenberry Duck Fat Glaze and Sauteed, Chopped, and Charred with Fennel & Maiz Morado and Finished with Spiced Chicken Velouté and Garnished with Micro Greens
Third Course: Colombia
Puerta
Rustic Garlic and Onion Seasoned Steak with Potato Stuffed Empanadas & Oven Roasted Cordillera Chicken and Coriander Stuffed Empanadas with Pacific Aji Salsa
Fourth Course: Argentina
En unión y libertad
Roasted Brined Chicken with an Earthy Spice Rub and Stuffed with Spanish Rice Over Herbal Miniature Potato Fritters Covered with a Salsa Criolla
Fifth Course: Aruba
Een Gelukkig Eiland
Finely Sliced Honey Glazed Mango, Strawberry, Kiwi and Root Vegetables Topped with Orange Zest Crème Fresh & Caviar
Sixth Course: Guatemala
La Tierra De La Eterna Primavera
Flaky Elote Tamal Wrapped in a Banana Leaf Filled with Braised Herb Lamb Topped with Microgreens
Seventh Course: Brazil
Carnival
Grilled Amazonian Seasoned Wagyu with Bahia Bacon Wrapped Scallop and Roasted Garlic Mash Puree Topped with Mohlo a Campanha & Marinated Vegetables
Eighth Course: Suriname
De Kleine Verenigde Naties
Tropical Granita with Strawberry & Coconut Jellies Topped with Coconut Foam & Strawberries and Mint Garnish
Ninth Course: Argentina
Helianthus
Milhojas with Dulce De Leche Over Chocolate Spread
PARKING AT THE ROOSEVELT LIBRARY
The Roosevelt Library has about 50 complimentary self-parking spaces available to guests. Street parking is also available. Vehicles are not to be left in the Roosevelt Library parking lot overnight. An off-duty SAPD officer will be monitoring the parking lot throughout the event. The Roosevelt Library will not be liable for theft or damages to vehicles or the contents of vehicles.
MAP TO THE ROOSEVELT LIBRARY
HISTORY OF THE ROOSEVELT LIBRARY
In 1929 the library opened as the Roosevelt Park Branch Library, San Antonio’s South side library, and in 1968 it closed. The building is located across from the Roosevelt Park which marks the beginning of the Mission Reach Ecosystem Restoration and Recreation Project, an eight mile stretch of the San Antonio River that has received designation as a UNESCO World Heritage site. Designed in the Spanish Colonial Revival style, the building’s architect was John Marriott who also designed the Carnegie Library in Delaware, Ohio. Leland Stone purchased the building in 2013 and, as heralded by SA2020, it is a “new kind of gathering space.”
Includes the nine course tasting dinner and wine and spirit paring.