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Food & Drink

6 Ways to Get your Grub/Drink On This Week

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Boardwalk on Bulverde

Friday, October 4: Food truck fans can start heading to Boardwalk on Bulverde in their best lederhosen as the food truck park hosts the third annual, OctoBeer Feast. Trucks lined up for the event include Slice Brick Oven Pizza, Society Bakery, and Dirty Dawgs and Fries.  A portion of the proceeds will benefit the San Antonio Fire Museum Society. Free admission, 5-11pm Friday, noon-11pm Saturday, noon-8pm Sunday, 14732 Bulverde, (210) 402-2829,

Friday, October 4: Central Market Cooking School manager Mary Martini will host this Learn @ Lunch Oktoberfest demonstration on German-inspired dishes such as jagerschnitzel, spaetzel dumplings, braised red cabbage and German chocolate brownies. $25, noon-1pm, 4821 Broadway, (210) 368-8617,

Friday, October 4: Beethoven Maennerchor celebrates Oktoberfest the only way they know how with tons of bratwurst, hot potato salad and beer (duh). The event will span the first and second weekends in October and will include live music by house choirs and acts such as Byron Simpson, Fred Lytle, German VolksTanz, Hermann Sons Polkateers and the Air Force Band of the West. $3-$5, 5pm-midnight, 422 Pereida, (210) 222-1521,

Saturday, October 5: Texas Bar, the Cove’s outdoor tap-filled wall, will hold swinetastic grand opening with a pig roast by Tink Pinkard. The “roast master” was recently featured on the Cooking Channel’s “Man, Fire, Food.” $15 for roast, dinner served at 7:30pm, 606 W Cypress, (210) 227-2683,

Saturday, October 5: Learn about Turkish culture and support this nonprofit while upping your kitchen skills. The Raindrop Turkish House hosts cuisine classes for women only. The menu for this week includes white been stew, rice pilaf, hot sauce and kataifi, a cheese pastry soaked in syrup. $10, 10:30am-1:30pm, 4337 Vance Jackson, (979) 422-9260, email rwasanantonio (at ) to reserve a spot.

Tuesday, October 8: This is for serious foodies only. The intense four-day culinary experience will bring together the best of all of the Culinary Institute of America’s boot camps. Start with culinary basic training, Italian cuisine, bistro cuisine and desserts. Participants will receive two chefs uniforms with a jacket, pants and neckerchief. $1,750 (not a typo) with optional tool kit fees, 7am-1:30pm, (210) 554-6400

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