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 : First Known As Antonio’s Table
  BWy Angie Bridges
hat I learned from the traditional Spanish kitchen I learned from my beautiful
mom Carmen. However, most of my love for entertaining guests I learned from my dad, Antonio Valdez. With a booming laugh and a presence you just couldn’t ignore, he showed me how to truly invite someone to our table with a flair. Always a gracious host, I feel lucky to have been exposed to countless of their dinner parties always brimming with plenty of food, and drink, laughter and music.
As a teenager, I remember having some trepidation when inviting friends over because you never knew what exotic treat Mr. Valdez might be serving. If it was springtime and Greek was on the menu, it wasn’t uncommon to have an entire roasted leg of lamb proudly presented to you. Japanese? What else but an entire Peking duck? Vietnamese? But of course a whole fish. (Presentation is everything!)
As we get back to some normalcy after the last year and a half, I challenge you to bring back the art of a good dinner party. Not a huge function that you can’t enjoy, but a group of 6 total where people have the chance to talk, and enjoy conversations and whatever food you may be serving. Does
cooking make you nervous? Then head over to one of MANY wonderful food stores that are all over our city and buy prepared and heat and eat options and let’s get back to learning about each other and swapping stories.
Though my dad is no longer with us for many years, I’d still like to thank him this Father’s Day by sharing the memories I have of him and the knowledge and love for entertaining around the table he graciously gave me. There’s a quote from Voltaire that every time I read reminds me of him that says. “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”
This month I’m sharing a simple chicken dish that my dad particularly loved and I still make to this day.
Ciao for Now, Your Qui Qui (my dad’s nickname for me) Happy Father’s Day! Chicken Tarragon
You’ll Need: I whole chicken cut up in pieces (Or chicken breast or thighs-about 2 lbs.), 1 whole white onion chopped, 1, 8 oz. package sliced mushrooms, 4 clove4s of minced garlic, 2 TBS olive oil, 2 TBS flour, 1 TBS dried tarragon, 2 C chicken broth, 1 C dry white wine, 2 TBS butter, and salt & pepper to taste
Directions: Heat a large skillet over medium high heat and add olive oil. Season your chicken with s&p (or your favorite all- purpose seasoning) and brown it all over until golden (but not cooked all the way through and set aside. Meanwhile add onions, mushrooms and garlic to pan and sprinkle all over with flour and tarragon. Cook for about 5 minutes until softened. Place browned chicken and add the chicken stock and broth and bring to a simmer. Cover, and cook for about 30 minutes stirring occasionally. Add butter to sauce
and mix well and then turn off heat. Serve this over mashed potatoes (dads favorite) or just with a few slices of toasted French loaf. Enjoy!
Angie Bridges is owner of Copa Wine Bar in
Stone Oak along with
her husband, Jeff Bridges. Angie is also the founder of the Taste of the Northside Fiesta event and is the original Queen of the Vine.
     A Clean Deck Is A Beautiful Deck!
NBy Alissa Reinhard
othing says summer more than dinner fresh off the grill, children splashing in the pool,
and everyone gathered on the back deck or patio, lounging around the table with a cool drink in hand, shaded under an oversized umbrella. A beautiful deck is a clean deck, and from what I’ve learned from Barry Hagendorf of Deck and Patio Care – proper cleaning and sealing techniques are paramount.
Proper cleaning procedures first require all items from the deck. Chances are your deck has been sealed before, especially if it’s older. As a result, the surface of the wood usually has a layer of old sealer, dirt, mildew and mold directly below the sealer layer of wood.
Deck and Patio Care begins by spraying an environmentally safe, biodegradable stripping agent on the wood. Once saturated, Deck & Patio Care will powerwash the deck, including all railings and sides.
• Improved posture & relaxation • Increased sports performance • Reduced recovery time
First time visit only
StretchLab Stone Oak
18415 Blanco Rd. Suite 102 | San Antonio, TX 78258 | (210) 782-9592 |
 After powerwashing is finished, the technicians will apply an oxalic-based wood brightener which neutralizes oxidations tannic acid in the wood.
Once dry, the sealing process begins. The wood is sprayed with Ready Seal – an oil-based penetrating sealer. Normally, the first application will penetrate 1/8-1/4 inch into the wood. As the deck ages, the sealer will be pulled down into the wood. Resealing is recommended every 10-15 months after the previous seal. After the third year, you can reseal every other year.
With nearly 30 years of experience, Barry Hagendorf and the experts at Deck and Patio Care can professionally clean and seal your deck, patio and outdoor space preparing it for countless summers to come. For more information, or to schedule your cleaning or sealing, visit or call 210-822-9147.
June 2021

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