Flicks and Food

The Bright Shawl Brunch Going on Summer Vacation

Johnnie — Tue, 15 May 2012 17:52:22 +0000

While families travel and enjoy a leisurely summer season, The Bright Shawl Sunday Brunch is also going on summer vacation. Sunday Brunch offerings will conclude with a bang on May 13 as The Bright Shawl delivers its delectable Mother’s Day Brunch. The regular Sunday Brunch will resume after Labor Day.

The Bright Shawl isn’t taking the entire summer off, however. You can still enjoy its fabulous lunch Monday through Friday from 11 a.m. to 2 p.m. throughout the summer. The Bright Shawl offers a daily lunch special with its buffet, as well as menu items. Named a Texas landmark in 1973, the charming limestone cottage provides the perfect setting for a great lunch break during your busy day.

The Bright Shawl is located at 819 Augusta Street, near downtown San Antonio. The restaurant offers free and convenient parking, so there’s no easier way to enjoy your lunch hour than at The Bright Shawl. For more information about The Bright Shawl’s lunch or brunch, please visit the Bright Shawl website, www.brightshawl.com. For updates on the daily lunch specials, you can also follow The Bright Shawl on Facebook. For Mother’s Day Brunch reservations, please call The Bright Shawl at 210-225-6366.

About The Bright Shawl: The Bright Shawl, a fabulous restaurant and meeting space located central to downtown San Antonio at 819 Augusta Street, is open to the public for lunch weekdays, 11 a.m. – 2 p.m., and for Sunday Brunch, 10:30 a.m. – 3 p.m. This charming limestone cottage also offers an assortment of meeting rooms to accommodate groups both large and small and is available for rent daily. The original facility housing The Bright Shawl was named a Texas landmark in 1973 and the restaurant itself has been in continuous operation since 1925. For more information, visit www.brightshawl.com.

For More Information:
Inge Minidis, General Manager
The Bright Shawl
210-225-6366
inge@brightshawl.com

Dawn Robinette, APR
The CE Group
210-564-9417
drobinette@cegroupinc.net

Spring into MAX’s for Tastes of the Season

Johnnie — Thu, 10 May 2012 17:10:41 +0000

Global Flavors and Bright Dishes Fill Executive Chef James Moore’s Spring Menu

With the warm weather rolling in, it’s clear that spring has sprung—and the temperature isn’t the only thing heating up this season. Executive Chef James Moore is serving up a sunny springtime menu filled with fresh, crisp flavors and international influence.

“This is easily the most diverse menu I’ve created so far,” says Chef James. “Spring represents brightness and a rejuvenation of life, and I wanted to reflect this throughout the menu, building big, global flavors within the profiles of the dishes.”

Pairing brightness with food
As San Antonio’s number one hangout, MAX’s is known for its comforting and exciting atmosphere—an attitude that totally translates into this new menu.

When building the spring selections for MAX’s, Chef James drew upon the vibrancy and freshness that the season brings. He wanted to incorporate spring legumes, herbs, citrus, vivid colors and aromas into his dishes, providing complex compositions that leave a bright lasting impression. These new dishes are a perfect complement to the “Classics” like the fried chicken, Kobe burger, and MAX ‘n Cheese, which are always on the MAX’s menu.

Chockfull of tasty plates, Chef Moore’s seasonal set of choices is the perfect way to welcome spring. From the Moroccan-style swordfish and Greek-inspired lamb to the hearty double cut pork chop stuffed with bright Italian influences, the new menu items are refreshing and full of international flavors – perfect for pairing with one of MAX’s many wines from around the world.

With more than 20 years of culinary experience, MAX’s talented chef has harnessed the fresh, bold bites of spring, crafting a menu that will once again excite and invite patrons to visit this Alamo City favorite.

Formed in Houston in 2003, Lasco Enterprises is the parent company for MAX’s Wine Dive (Houston, Austin and San Antonio), The Tasting Room Wine Cafés, Lasco Events & Catering, Boiler House Texas Grill & Wine Garden, and The Black Door, and now has more than 300 employees in three cities. MAX’s Wine Dive San Antonio was named “Best Wine Bar” by the San Antonio Current in its 2011 “Best of San Antonio” issue. The San Antonio Express News’ Critics Choice Awards recognized Max’s Wine Dive for “Best Fried Chicken in San Antonio” in 2011. MAX’s Wine Dive San Antonio was also named a 2011 “Best Places to Work” winner by the San Antonio Business Journal. In 2010, Inc. 5000 named Lasco Enterprises one of the fastest growing private companies in the U.S. Lasco was named as one of the “Best Companies to Work for in Texas” by the Best Companies Group in 2011 and 2012. The Houston Business Journal named Lasco Enterprises to its Fast 100 list of fastest-growing private companies in Houston in 2009, 2010, and in 2011. In 2009, the publication awarded Lasco the Houston Business Journal’s “Enterprise Champion” award for the company’s commitment to its employees, the communities in which it operates, and for its contributions to its industry. For more information, visit www.lascoenterprises.com; www.maxswinedive.com. Like us on Facebook! Enter “MAX’s Wine Dive – San Antonio”. Or follow us on Twitter under “@maxssanantonio”.

For more information:

Jonathan Horowitz
Chief Brand Officer
Lasco Enterprises, LLC
Phone: 713-906-4802
jonathan@lascoenterprises.com

Valerie Grant
The CE Group, Inc.
Phone: 210-731-0764
Cell: 210-410-989
valerie@cegroupinc.net

A Sampling of
Executive Chef James’
Spring Menu

Shrimp Potstickers $13

Hamachi Tartare $15

Late Harvest Malbec $19
Foie Gras Terrine

Red Apple & Gorgonzola- $23
Stuffed Double Cut Pork Chop

Lamb Kefta Gyro $17

Portobella & Black Bean $15
Hippie Burger

‘Ras al Hanout’ $22
Blackened Swordfish

Oxtail & 3 Cheese Raviolis $21

Heirloom Tomato & $12
Chèvre Tartlett

Baby Spinach & Berry Salad $14

RiverTini Pour-Off Stirs Up Fun and Funds for the River

Johnnie — Thu, 10 May 2012 16:13:35 +0000

Competition to Create the City’s Best Martini Heats Up

Annual River Foundation Event Flows June 19

Shaken, on the rocks or with a twist—there’s no telling what this year’s competitors will offer up as their interpretation of the San Antonio River in a martini glass during the Fourth Annual RiverTini Pour-Off, an event that benefits the San Antonio River Foundation. The fundraiser is scheduled for June 19, 5:30 p.m. to7:30 p.m. at the Hyatt Regency San Antonio, 123 Losoya Street. The Hyatt Regency is the perfect location for the event: the San Antonio River literally flows through the hotel’s first level.

“We can’t imagine a better way to enjoy RiverTini than being on the river we’re working to enhance,” said Estela Avery, Executive Director of the San Antonio River Foundation. “It’s the perfect backdrop to showcase drinks designed to reflect the spirit, culture and vitality of the river that flows through our city.”

The RiverTini Pour-Off is an annual competition featuring some of the city’s top bars and restaurants mixing specialty martinis that reflect the fresh and lively spirit of the San Antonio River. Sponsored by the Hyatt Regency San Antonio and Republic National Distributing Company, all proceeds from the event benefit the San Antonio River Foundation. The event raises funds for the San Antonio River Foundation and celebrates the on-going efforts to bring recreation, public art and educational opportunities along the San Antonio River expansions, the Mission Reach and the Museum Reach.

A non-profit organization, the San Antonio River Foundation’s mission is to enhance the natural beauty, recreational use and public appreciation of the entire San Antonio River and its tributaries through Bexar, Wilson, Karnes and Goliad counties. The River Foundation works to provide amenities and enhancements not funded by public monies; opportunities that will allow residents and tourists alike to enjoy the river’s natural beauty, immerse themselves in its history and become thoughtful stewards of its future.

The Foundation’s ambitious projects range from installing exciting urban art pieces by renowned artists to creating unprecedented opportunities for education, recreation, reflection and interaction with nature along the entire river. The Foundation is the only non-profit involved in the San Antonio River Improvements Project.

Tickets for the event are $50 each and are on sale now through the event’s website, www.rivertini.com, as well as the River Foundation’s website, www.sariverfoundation.org. Tickets include entrance to the event to sample the creative martini masterpieces and fabulous hors d’oeuvres, as well as the opportunity to win fun door prizes. All guests must be 21 years or older. To keep up with the latest on RiverTini, follow RiverTini on Twitter, @rivertini, or on Facebook, Rivertini. Questions? Please contact Karen Kimbell with the San Antonio River Foundation at 210-224-2694 or via email at karen.kimbell@sariverfoundation.org.

Past martini concoctions have included such unique ingredients as sushi, pop-rocks, chocolate, cucumber and more—and who knows what this year’s competitors will dream up? There are 18 RiverTini Pour-Off competitors, each determined to claim the trophy: an oversized martini glass etched to commemorate the event. The 2012participants include last year’s champion, Cork Bar at Hotel Contessa; as well as Ácenar, Bohanan’s Restaurant & Bar, Brio Tuscan Grille, Coco Chocolate Lounge, Drink Texas, Esquire Tavern, Feast, Lüke San Antonio, Oro at Emily Morgan Hotel, Q on the Riverwalk at Hyatt Regency San Antonio, Achiote River Café at Grand Hyatt San Antonio, Quarry Hoffbrau, Ruth’s Chris Steak House, Soho Wine and Martini Bar, Tiki Bar Cocktail Lounge at El Tropicano Hotel, V-bar at Hotel Valencia, and Zinc Bistro & Wine Bar.

The martinis will be critiqued by a panel of five judges: Chef David Kellaway, Managing Director of the Culinary Institute of America; Cassandra Lazenby, co-host of FOX 29’s Daytime@Nine; Jennifer McInnis, Wine and Spirits Writer for the San Antonio Express News; Richard Ojeda, El Rey Feo 2012; and Robert Olivarez with Republic National Distributing Company. The judges will be sequestered at a head table and will receive hand-delivered, full presentations of each martini.

Martinis will receive numerical scores on a 1 to 5 scale (1 being poor and 5 being great) based on flavor, uniqueness and appearance. Appearance will include beverage color, serving glass and garnish. Flavor scores will be based on overall initial flavor, mouth feel and aftertaste. Uniqueness refers to the “gee, I’ve never had a martini like this before” feeling.

And be sure to bring your smartphone with you: this year’s RiverTini guests can take home the martini recipes with the simple click of a button. Using QR code technology, all participant booths will have a QR code on the table. Guests are encouraged to capture the code to have their favorite RiverTini recipes at their fingertips.

Another treat in store for RiverTini guests: in conjunction with the Downtown Tuesday initiative, parking for RiverTini is free at all city-operated downtown lots, garages and meters from 5p.m. to 2 a.m. Hyatt Regency San Antonio will offer discounted pricing for RiverTini attendees, $6 for self-parking and $10 for valet.

Prizes and Pre-Parties, Oh My!

The fun of RiverTini doesn’t end with fabulous cocktails and tasty hors d’oeuvres. As part of RiverTini, the River Foundation is conducting a raffle of fabulous prizes. RiverTini raffle tickets are $100 a piece. Don’t wait until RiverTini to purchase your ticket—there probably won’t be any left as only 225tickets are available. Raffle tickets can be purchased by contacting the River Foundation at 210-224-2694. Tickets may be charged over the phone, or you can mail a check to the River Foundation at 100 E. Guenther, San Antonio, TX78204, and your tickets will be held for you to pick up at the River Foundation offices. If you chose not to pick up the tickets, your stub will be held for your and you’ll be notified if you are one of the winners. And you don’t have to be present at RiverTini to claim your prize, so if you’re not lucky enough to be able to make RiverTini, you may still be a winner. Raffle prizes include:

Summer in Vail (value – $4,500)

Experience heavenly Vail, Colorado in the summer. You and a guest will enjoy a four-night stay at Coldstream Condominiums in the Cascade Village area, donated by Robert Oliver. With nearby hike and bike trails and Gore Creek, which runs the length of the valley, you’ll find plenty of leisurely outdoor activities. Two round-trip air fare tickets donated by Alamo Travel will get you there and back!

Perfectly Prada (value – $1,430)

Show off your sleek and classic style with a Prada Black Shopping Tote with gold trim and buckle donated by Saks Fifth Avenue.

Private In-Home Dinner (value – $1,200)

Enjoy an amazing 4-course dinner for 12 by Vino30. Lavish and elegant or informal and festive, this is a great opportunity to host friends for an unforgettable evening of perfectly paired wines and outstanding food in the comfort of your own home. Let Vino30 and their private chef take care of the work and enjoy being host!

Pearl Vine Necklace (value – $1,200)

Pair this elegant vine drop-necklace with just about anything in your closet for a sophisticated look with a touch of mother nature. Crafted from 14K gold with pearl and donated by James Avery.

San Antonio Stay-cation (value – $800)

Get away from it all without the hassle of travelling across the globe. You and a friend will enjoy a two-night stay in the private condominium of Sally Buchanan, located in the heart of downtown on the top floor of the Casino Building. During your time away from home, experience total relaxation with a 50-minutemassage for each of you at Mokara Spa (includes complimentary valet parking).Don’t forget to eat! Delight in breakfast for two at the Original Mexican Restaurant, lunch for two at Rooftop Cafe, and dinner for two at Boudros.

And if you just can’t wait until June 19 to toast the River, some of the participating bars and restaurants will be holding pre-event happy hours, specials and more to get everyone in the mood for the big night. Bohanan’s will be doing it up on May 30th, while Ruth’s Chris Steak House will host a pre-RiverTini happy hour on June 7thfrom 4:00 p.m. to 7:00 p.m. To keep up with these events and be in the know on all things RiverTini, be sure to like RiverTini on Facebook and follow RiverTini on Twitter (@rivertini).

About the San Antonio River Foundation

The mission of the San Antonio River Foundation is to enhance the natural beauty, recreational use and public appreciation of the entire San Antonio River and its tributaries through Bexar, Wilson, Karnes and Goliad counties. Established in 2003, the foundation’s primary focus has been the San Antonio River Improvements Project, one of the country’s most exciting public works projects creating the longest linear urban park in the nation. The $400 million budgeted for the 15-mile project is slated to cover basic infrastructure needs; the San Antonio River Foundation’s role is to augment public funds with donations from corporations, foundations and individuals to fund the enhancements and additional amenities that will make this linear park world-class. For more information, visit www.sariverfoundation.org.

New Salads and Sandwiches on Bohanan’s Lunch Menu

Johnnie — Thu, 10 May 2012 15:13:34 +0000

“The lunch menu continues to evolve. Our new selections reflect the light, fresh tastes of summer while providing the favorite flavors our customers know and love.” – Chef Heather Nañez

Whether you’re a regular diner or first-time guest, the lunch menu at Bohanan’s Restaurant & Bar is sure to leave you coming back for more. When you take a look at the items on the menu, you’ll immediately notice that it is chock-full of fresh flavors, tasty dishes and seafood-inspired options. Featuring several new plates and beloved fan favorites, Chef Heather Nañez has created the ultimate menu to satisfy your mid-day cravings.

Not your ordinary salad

Take your taste buds on a bright Mediterranean adventure with the refreshing Mediterranean Salad with Tuna. An impressive presentation of seared sashimi grade tuna with romaine lettuce, olives, cherry tomatoes, hearts of palm and cucumber, this is not your average lunchtime salad. Also newly featured among the salads is the Wedge Salad with its crisp Kurobuta bacon and delicious Maytag Blue Cheese crumbles.

“I was inspired by two summer salads—the Niçoise and Greek salads—and paired them in one presentation to create the Mediterranean Salad,” says Nañez.“I’ve always loved olives and tuna together. They really are the perfect combination.”

Seeing seafood

In the mood for a sandwich and chips? Chef Nañez has added two new sandwich selections that are bursting with fresh seafood. If you’re a lobster lover, the Traditional Maine Lobster Roll is a must. Featuring coldwater lobster salad on an artisan bun, this sandwich takes you on a culinary journey from Texas to the Atlantic Coast.

For BLT enthusiasts, the new Crab BLT is right up your alley. With crab salad, hydro lettuce, heirloom tomato, avocado and Kurobuta bacon sandwiched between two pieces of grilled sourdough bread, this delightful specialty fuses two of Bohanan’s best-selling lunchtime items—the Kurobuta BLT and Crab and Avocado Salad.

The lunch menu is available at Bohanan’s Restaurant & Bar Monday through Friday from 11a.m. to 2 p.m.

Bohanan’s Prime Steaks & Seafood is located in the Heart of Historic downtown San Antonio at 219East Houston Street, 2nd Floor. Linger over lunch, available downstairs Monday through Friday from 11 a.m. to 2 p.m. or enjoy during dinner, available downstairs and upstairs, beginning at 5 p.m. Valet service is available for Lunch & Dinner. Telephone:210-472-2600; Catering: 210-885-0538. www.bohanans.com.

Profile of a Foodie Film Buff (Part II)

Tinseltine — Mon, 07 May 2012 17:33:26 +0000

I hope you had an opportunity to read Part I of Tinsel & Tine’s interview with movie theater turned restaurant owner Tom Brandt also posted to Flicks and Food.

The focus of the first post was on Tom’s career and family history owning movie theaters and his love of film and the cinema. Part II focuses on Brandt’s passion for his newest venture, Oaxaca Kitchen (New Haven, CT), the restaurant he co-owns with chef Prasad Chirnomula.

T & T: What makes Oaxaca Kitchen unique besides Chef Prasad?

Pato a la Brasos

TB: We are not the normal Tex Mex style of cuisine found in this part of the country. Our cuisine is all about the traditional home style Mexican Cuisine. Like our Beef Barbacoa, served in parchment paper, so tender the meat just falls apart. And our Fire Grilled Duck with Pistachio Mole, the Ceviche Veracruz topped with tomato lime sorbet and I’d be remiss if I didn’t mention the Mole Rojo which is a chocolate chili red mole with fire grilled chicken.
We also feature a selection of designer Tacos filled with choices such as: Baha Red Snapper, Pork Belly and Duck Confit. And we create our own hot sauces in the kitchen ranging from not so hot to “Ouch”. The deserts are also spectacular featuring the Ultra Moist Tres Leches and The Pepita scented Caramel custard.

T & T: I’m salivating! I’d have to order all three tacos. Were you wild about Mexican Cuisine before Oaxaca Kitchen?

Gaucamole in Oaxaca Kitchen

TB: I really got into the Mexican cuisine when I lived in Santa Fe, NM but had not had the opportunity to really experience the traditional style of Oacxaca cuisine until I met Chef Prasad. I immediately fell in love with it and all its complexities.

To this day, I always have a supply of green Hatch chilis in my fridge ready to be served with just about everything. Yes, I am addicted to the heat.

Brandt’s friend and partner, Prasad is an award winning chef with recognition from the James Beard Foundation. The New York Times recently rated Prasad’s Indian Restaurants, Thali India “Best Indian restaurant in the New York area. Brandt is also now a part of the Thali chain and together they have opened a second Oacxaca Kitchen.

Prasad and Tom in Oaxaca Kitchen with Plantains and Roasted pork belly

T &T: So even though Prasad is the Executive Chef, you also like to cook, right?

TB: I love to cook and take cooking classes. My wife Sue and I just participated in a class in Santa Fe, NM focusing on Local New Mexican food.

Tom’s wife Sue is a ceramic artist and photography teacher at the Wilton, Connecticut high school. I envy them their companionship and the fun they have traveling, mountain biking, camping, skiing, wine tasting, attending music festivals, etc… Brandt says together they share a love for great art and food!

Sue with Chef Prasad at James Beard Dinner hosted by Prasads Thali restaurant

T &T: You seem to be hands on at Oaxaca, what do you like about the restaurant industry?

TB: It’s all about the interaction between the waitstaff, kitchen and customers; and the madness that ensues each day as the place gets humming with people and the Mexican music builds in the background while the aromas of freshly roasted spices fill the air. It’s quite a rush to see all these pieces come together with the ultimate goal being the great reviews of our satisfied customers.

T &T: The name Oaxaca (which I looked up on Wikipedia, is a town or district in Mexico) is very hard to pronounce – did you worry this could be a detraction for the success of the place?

TB: Not for a minute. It’s a great conversation topic. Only 1 in 50 pronounce it right the first time. It sounds like Wa-Ha-Ca.

T &T: You told me you see the similarities between the theater and restaurant business; that mainly at the core they are both about entertaining the public outside of their home. But what hadn’t you thought about before embarking on restaurant ownership?

TB: The hours. It is the most time consuming endeavor that I have ever experienced, but also the most rewarding!

T &T: Would you consider investing in another restaurant? And if so, what type of cuisine or theme? Or would it depend on meeting another amazing chef?

TB: For the time being, I am focused on the existing chain of 4 Thali Indian restaurants and 2 Oaxaca Kitchen Mexican restaurants. I would definitely consider investing in another restaurant in the future. We are currently looking into NYC for our next signature location. As far as working with another chef, — probably not. I am lucky to be able to work with someone who is a great friend first and a business partner second. I am not sure that I would want to press my luck.

Tom’s favorite dish at Oaxaca is the Mole Rojo (previously mentioned). And at Thali, he can’t get enough of the Konkan Crab appetizer, which is lump crab meat mixed with coconut milk, ginger, garlic, mustard seeds and Serrano Chilis.

One of the Thali restaurant is located on Yale University’s campus and the students really go for the Dean’s Dosa, a 5 foot long ultra thin crispy crepe filled with curried potatoes. “When it is served, it resembles a piece of folk art.”, says Brandt.

6′ long Deans Dosa crepe with curried potato filling at Thali Too in New haven, CT

There are some people in this world who are just too talented and accomplished and Tom seems to be one of them. (said jokingly). When I asked him about his libation preference, I found out he helped to create the specialty cocktails for the restaurant. On top of which, he and Sue have an extensive wine cellar, mostly collecting bottles from boutique vineyards in CA.

TB: My absolute favorite is the Oaxaca Margarita aka the “OMG” which is made with fresh squeezed lime juice, El Jimador Anejo Tequilla, Tuaca, Agave Syrup and a splash of OJ. Rocks and salt. “Bring it on!”

Oaxaca Kitchen Bar

Thank you Tom so much for visiting with me and my readers. It truly meant a lot that you reached out to say my food and film / food in film concept struck a chord with you; give me your assessment of the symbiosis of film and food?

TB:I love your concept and what you are all about. You have single-handedly combined all my interests into one blog. It inspired me to reach out to you in hopes of further developing the possibilities of throwing food and film events that not only involve recreating the food from the movie, but also to include the actors, writers and critics into the mix as well.TB cont: There are many movies with memorable food scenes. It would be a fantasy for many people to experience the re-creation of those meals by professional chefs in addition to screening the movie in advance of the meal. You inspired me to work on this kind of event. I am considering starting with the food from the movie “Like Water for Chocolat” and continuing from there.

Needless to say, this concept is a fantasy for me! I love the idea of lending my passion, energy and blog in some capacity to help create these food and film events.

So stay tuned readers, this could be Tinsel & Tine’s big break!

Profile of a Foodie Film Buff (Part I)

Tinseltine — Mon, 07 May 2012 16:50:40 +0000

I have two friends who are extremely supportive of Tinsel & Tine. Like most of my loyal, yet silent audience, these friends are not the type to write comments; instead they talk up my blog to people they meet, which is a far more valuable contribution.

One such mention, attracted a reader who contacted me to say how much he liked my concept of Film and Food, particularly the two art forms in combination – for example, The Babette’s Feast post. Upon further conversation, he revealed to me that his career path has taken him from owning movie theaters, to restaurants. Immediately, I asked if I could do an interview, as I was fascinated to meet someone who combined both of my interests in a lucrative manner.

So here is Part I of my two part interview with Thomas Brandt:

Film Buff and Foodie:

After my initial conversation with Tom, I envisioned him owning two, maybe three small, independent art house movie theaters, like Jenkintown Hiway, or Bryn Mawr Film Institute, for those familiar with Philly suburb movie houses. Turns out, Tom Brandt is part of a long tradition of theater franchising.

T & T: Tell me a bit about your movie theater origins?

TB:I was born into the theatre business 48 years ago as my family owned and operated movie theatres for 3 generations, since the 1920’s under the name of Brandt Theatres and Trans-Lux Theatres.The first theatres were actually newsreel theatres in NYC where you could watch the news standing up in a small auditorium with rear screen projection. The chain grew at times to over 100 screens that were mainly located on the east coast with a concentration in New York City and Connecticut.

TB cont: My family has also been involved with Broadway theatres in Times Square at 42nd street, dating back to the early 1940’s. My grandfather was one of the original founders and board members of the American Theatre Wing which is the organization that is best known for producing the Tony Awards.

T & T: That really is quite a legacy. How did you start in the family business?

TB: I began my career as a theatre usher, box office cashier and concessionaire (I made the best popcorn…hints of a future involved with food) and over time worked in every position possible in the theatre from operations to being involved with the booking of films through the movie studios as well as designing and building modern multiplex theatres.

T & T: Your bio mentions Storyteller Theaters?

TB: Yes. The Trans-Lux movie chain was sold in the mid 1980’s and after changing hands a few times is currently owned by Bowtie cinemas. In the early 1990’s, I helped acquire a small chain of theatres located in the desert southwest. These theatres were eventually renamed Storyteller Theatres and over time expanded into markets in New Mexico, Arizona, Colorado and Wyoming. The total screen count was up to 70 when sold to a private equity firm based out of California. I stayed on for the next 4 years and operated as the CEO of the chain.

T & T: So, you’ve been an investor and CEO in this movie business, but would you consider yourself a film buff?

TB:I have always loved the art form of cinematic presentation. My favorite place to be as a child was watching a double feature with a cartoon before the show at the now demolished Tran-Lux 85th street theatre. That love of film translated into spending quite a bit of time at film festivals such as Telluride and Sundance where there is a majority of independent and foreign film product which is my true passion.TB cont: The Theatre business has always been a great investment, but is totally subject to the quality of films being put out by Hollywood. There are good years and there are bad years, like any industry. Final answer: Film Buff!

T & T: Favorite film?

TB: Cinema Paradiso and Life is Beautiful

I asked Brandt what his strategy was for growing StoryTeller Theaters in the face of so much competition from bigger chains like Regal and AMC.

TB: While I am no longer involved with Storyteller Theatres, the answer to that question is simple. Find smaller markets with no competition where you are the only game in town. Exclusivity in a particular market is the key to the business. It is difficult to compete against the “Big Guys”, so my philosophy was to focus on smaller markets in vacation towns.

T &T: One of my reasons for starting Tinsel & Tine is because being in a movie theater is a happy place for me; however, movie prices are now daunting. In your opinion,will there ever be a cap or will we one day pay $20 a pop to see a movie?

TB: I think movie theater prices are high, but not in comparison to other forms of entertainment. The average cost of a movie is about $8 as compared to a $100 concert, sports games and dining out. As the film companies costs increase with inflation, they pass the cost onto the theaters through higher film rental %’s and in turn the theaters are forced to charge more for admission. $20 is a possibility, but not for awhile.

When asked what he’d like to see added to movie concession stands, his answer was Tacos, which ties into part II of our interview.

When asked what has been the most surprising thing he’s learned about being in the movie industry? …. Bacon and egg flavored, being the exception – It’s all about the Popcorn sales!!!!!!!

Come back next week when we discuss Tom’s move into the restaurant business, Oaxaca Kitchen, featuring traditional home style Mexican Cuisine.

TREAT MOM LIKE A QUEEN AT THE BRIGHT SHAWL

Johnnie — Tue, 01 May 2012 15:48:34 +0000

What better way to celebrate the mothers in your life than by treating them to a fabulous brunch in classic Texas elegance at The Bright Shawl? In addition to the traditional brunch fare offered by the Bright Shawl every Sunday, the Mother’s Day buffet will also feature an omelet station, as well as a waffle station and a carving station. A grand dessert buffet will put a sweet ending to this wonderful family day at The Bright Shawl.

Mother’s Day Brunch at The Bright Shawl is offered 10:30 a.m. – 3:00 p.m., and the restaurant also serves lunch Monday through Friday 11:00 a.m. – 2:00 p.m. Named a Texas landmark in 1973, the charming limestone cottage provides the perfect setting for a family brunch. The Bright Shawl is located at 819 Augusta Street, near downtown San Antonio. The restaurant offers free and convenient parking, giving Mom even less stress on her big day.

A buffet offering, prices for the Mother’s Day Brunch at The Bright Shawl are $28.95 for adults, $19.95 for Seniors (age 65 and up), children ages 6 to 12 are $12.95, children ages 3 to 5 are $7.95 and children under 2 are free. Coffee, teas, orange juice, a glass of champagne or a mimosa are included in the buffet price. Prices do not include taxes or gratuity.

Reservations are highly recommended, especially for parties of 10 or more. Reservations are available from 10:30 a.m. to 2:30 p.m. For more information, please visit www.brightshawl.com or call 210-225-6366.

Mother’s Day Brunch

Healthy Choice Buffet
Fresh Fruit Salad, Vanilla Yogurt, Granola, Oatmeal, Brown Sugar, Raisins, Milk

Continental Buffet
Assorted Bread, Muffins, Croissants, Butter & Cream Cheese Spread

Cold & Salad Table
Assorted Cheese Display – Crudités – Ceviche
Deviled Eggs, Chilled Shrimp and Orzo Salad, Crabmeat Salad, House and Caesar Salad

Breakfast Buffet
Eggs Benedict, Sausage, Bacon, Breakfast Potatoes, Biscuits & Gravy, Seasonal Quiche

Savory Buffet
Selections of Seasonal Poultry, Fish/Crab Cakes, Vegetables and Wild Rice,
Selection of Pasta, Italian Sausage with Peppers and Onions, Meatball Marinara, Garlic Bread

Omelet Station
Traditional Options with Seasonal Specials

Waffle Station
Original Belgian Waffles with Assorted Toppings

Carving Station
Beef Roast, Au Jus, Horseradish Cream

Children’s Bill of Fare
You can order you own personal Chicken Tenders with French Fries

Dessert Table
Assorted Cakes, Brownies, Fruit Pies, Bread Pudding with Jack Daniel Sauce, Chocolate Mousse

NOTE: All Brunch selections are subject to change.
Tax and Gratuity not included (added to parties of 6 persons and up)

About The Bright Shawl: The Bright Shawl, a fabulous restaurant and meeting space located central to downtown San Antonio at 819 Augusta Street, is open to the public for lunch weekdays, 11 a.m. – 2 p.m. This charming limestone cottage also offers an assortment of meeting rooms to accommodate groups both large and small and is available for rent daily. The original facility housing The Bright Shawl was named a Texas landmark in 1973 and the restaurant itself has been in continuous operation since 1925. For more information, visit www.brightshawl.com.

FOR MORE INFORMATION:

Inge Minidis, General Manager
The Bright Shawl
210-225-6366
inge@brightshawl.com

Dawn Robinette, APR
The CE Group
210-564-9417
drobinette@cegroupinc.net