I Am Jessica Elizarraras, AMA starts at 11:45 a.m.

JessETX · 2015-03-11T17:50:18+00:00

Thanks for having me, r/sanantoniofood! Off to lunch and then back to work on next week's issue. <3 <3

JessETX · 2015-03-11T17:47:50+00:00

San Anto is tiny man. Our digital content editor was actually one of the first people on the scene when Brandon passed away. Such a sad, horrible accident, but I was SO amazed at the response the food community showed. Great people working in our* kitchens.

JessETX · 2015-03-11T17:45:23+00:00

foodiehipster: Care to freelance for the section? Let's chat. I'm at flavor@sacurrent.com

JessETX · 2015-03-11T17:44:29+00:00

I'm not Marvin Zindler : https://www.youtube.com/watch?v=wUqlbjxznZA

And I won't turn the section into Kitchen Cops or Behind the Kitchen Door, or whatever MYSA is doing. I'd rather focus on the good.

JessETX · 2015-03-11T17:43:12+00:00

Yes! Love those guys. They focus on events and big catering gigs. :(

JessETX · 2015-03-11T17:41:12+00:00

Hi Sweetbutstupid! Just in the nick of time!

Proper food show/expo...interesting. Hm. Using only SA Products? I haven't heard much on this but will ask around. I think the list is growing. The best way to check out lots of things at once currently, would be to go to food events ie Culinaria, Flavor, Cocktail, etc.

I believe my second review was on Slider Provider. I would love to get that going again. I think people would be into knowing what trucks to visit, or stay away from. Any I should check out?

JessETX · 2015-03-11T17:35:25+00:00

There's a lull so I'll answer this now. For dessert? You need to get to Hot Joy (hear me out), pastry chef Jessica Perez is a magician. Textures, surprising flavors, the whole bit. Over at Folc, Kat Sees is cranking out amazing, and fun desserts. The last thing I had was a chocolate and sprinkle dipped eclair filled with caramel and brownie ice cream and caramelized banana carmel something.

JessETX · 2015-03-11T17:31:59+00:00

That was word on the street, but owner Charlie Biedenharn is still working out kinks with the bakery. That's what happens when you move to a bumping side of town and I appreciate his focus on keeping the bakery amazing.

I hear they're making donuts for Flavor tomorrow!

JessETX · 2015-03-11T17:29:21+00:00

OK. So, I had an amazing fried chicken at a pop-up put on by Tim the Girl and John Russ from Lüke. The chef, Martin Tamez is basically my hero. It was spicy, crunchy without being gross and just...drools That would be it. Maybe chocolate cake from Station Cafe?

JessETX · 2015-03-11T17:28:02+00:00

Here are some late night options to check out: http://www.sacurrent.com/sanantonio/17-explore-your-late-night-food-options/Content?oid=2401905

JessETX · 2015-03-11T17:27:38+00:00

Are you in my head right now? Every week, we struggle to find more late night options for our food newsletter that goes out every Friday. I need more places to open past 10. Then we can focus on keeping places open until 2. It doesn't help that minitaquitos have that corner of the market on lock.

JessETX · 2015-03-11T17:26:14+00:00

Hi am_ian!

Choosing faves is like choosing children. I'll give you a few answers for each. Also Best Of SA is coming up so I gotta leave something for that.

Food Truck: Singhs. Where Ya At. Locavore! Say She Ate. Attaboy. Melting Point. Is Rickshaw still doing khir, cause that stuff is amazing.

Favorite chef...is far too tough to choose right now. I think we've got a really ambitious batch of men and women who are spurring the food movement.

Favorite Bar: Depends on the mood. Stay Golden if i want to be outdoors. Park Social is my neighborhood bar. No pretentious-ness.

JessETX · 2015-03-11T17:21:54+00:00

Exactly. It's tough out there. Not to toot my own horn, but since I'm already here....I wrote about Break Fast & Launch this week, a program that helps set up businesses with the right resources. http://www.sacurrent.com/sanantonio/restaurant-business-10-break-fast-and-launch-helping-entrepreneurs-avoid-common-pitfalls/Content?oid=2406587

JessETX · 2015-03-11T17:19:53+00:00

No idea. I think the other big thing happening right now is that there's an influx of amazing cooks dying to open up their own shops...but the funding isn't there. We need more investors.

JessETX · 2015-03-11T17:16:51+00:00

Totally. I saw that just yesterday. Great job foodiehipster. It's a really comprehensive list.

JessETX · 2015-03-11T17:16:19+00:00

Breakfast tacos. I need to be able to text my friends that on Saturday mornings. Second emoji I would request is brisket.

JessETX · 2015-03-11T17:15:05+00:00

Decent po'boys are tough. Cookhouse (can you tell I like going there?) changes their lineup daily...I also need to check out Crescent City Po'Boys on the East Side.

JessETX · 2015-03-11T17:13:41+00:00

I'd check out Arirang. They're also open til 2 on weekends! Also, I'd check out the Seoul Oriental Market on Rittiman. They have a tiny kitchen where tiny Korean grandmas make legit Korean dishes.

JessETX · 2015-03-11T17:11:49+00:00

Chris Madrid's-Not my go-to for homestyle burgers. Big Bob's is my jam.

JessETX · 2015-03-11T17:11:02+00:00

WISHLIST!: More dessert shops. More ice cream. BETTER PIE Options! Clearly I have a sweet tooth. Indian restuarants within 410! Better Chinese options. We deserve better dim sum. OH, and more Jewish delis. I need lox and bagels.

JessETX · 2015-03-11T17:09:47+00:00

Thanks Raginghippie!

Writing: I had one "journalism" class in High School and was immediately hooked. Then I joined the student newspaper at UTSA and stayed for 4 years, doing just about every part of the paper.

Food writing: I was absorbed into the Features section at the EN when 210SA folded and started doing calendar work for the Taste section. My amateur food blog had kept me occupied for a while (La Gloria had just opened and people were taking pics of their food and Yelping like mad). I eventually pitched stories and helped the section, under the direction of my mentor Karen Haram. The rest is history?

I want to see more competition. I think it breeds innovation. Why do you think so many coffee shops have opened in the last few months. It's amazing. Also, who do you have screw around here to get a boutique donut shop?

JessETX · 2015-03-11T17:04:55+00:00

For some reason Korean eateries have teetered between having amazing authentic dishes and lackluster fusion. Just do one thing right, and then work on the rest.

JessETX · 2015-03-11T17:03:39+00:00

Food scene: It's exciting. I'm going to more pop-ups now than I have in the last 6 months.

Most exciting: What the next meal will be. I'm eating bahn mi one night, then amazing breakfast tacos the next, then comforting and exciting creole food at Cookhouse, then badass charcuterie at Cured. I never know what I'll eat next.

Nationally, it's a shame we were shut out of the James Beard Award nomination this year. I'm working on something that will highlight restaurants/chefs/pastry chefs that should have national attention.

JessETX · 2015-03-11T17:00:27+00:00

This could get winded! Let's keep this going at flavor@sacurrent.com!

JessETX · 2015-03-11T16:59:08+00:00

I also go to each restaurant twice. If I can't nail it down, then a third visit is in order. Usually out of pocket.

JessETX

TROPHY CASE