Trending
MOST READ
Easy Green: 10 quick ways to make money in college

Easy Green: 10 quick ways to make money in college

College Issue 2014: Sell clothes. Plato’s Closet is a great place to take your gently worn apparel in exchange for cold, hard cash. They accept clothes, shoes and... By Brittany Minor 8/18/2014
SAPD Issues Thousands of Tickets for Homelessness

SAPD Issues Thousands of Tickets for Homelessness

News: Data and records obtained by the Current show that between January 1, 2013, and early October of this year the San Antonio... By Alexa Garcia-Ditta and Elaine Wolff 10/22/2014
6 Sinfully Good Grilled Cheese Sandwiches in SA

6 Sinfully Good Grilled Cheese Sandwiches in SA

Food & Drink: Cheesy Jane’s. Multiple locations, cheesyjanes.com. If the name is any indicator, this San Antonio staple doesn’t mess around when it comes to... By Tommie Ethington 10/22/2014
Alamo Ice House Brings Hill Country to Downtown

Alamo Ice House Brings Hill Country to Downtown

Food & Drink: There was a special kind of draw at Alamo Ice House on a recent Tuesday evening. A handful of weeks after opening its... By Jessica Elizarraras 10/22/2014

Best Local Artist

Best of SA 2013: 4/24/2013
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Feasting Outside the Box at Hot Wells

Photo: Photos by David Rangel, License: N/A

Photos by David Rangel

Big bites and lots of history will be served up at Hot Wells

Photo: , License: N/A


Trying to interview artist Justin Parr and chef Robbie Nowlin at the same time was a feat in not letting the chat devolve into a love-in. These guys have serious platonic crushes on each other. Their mutual respect and giddy camaraderie helps when planning Hot Wells’ first public dinner, a Harvest Feast that will welcome several hundred to the ruins of one of San Antonio’s first resort hotels.

For those unfamiliar, Hot Wells Hotel & Bathhouse has been reinvented several times over. First used for the nearby springs’ therapeutic benefits, the original hotel burned down and was rebuilt bigger and better in the early 1900s and later used as a trailer park and motel. A fire in 1998 destroyed the building before developer James Lifshutz took over the three-acre site a little more than a decade later. Parr, owner of Fl!ght Gallery in Blue Star, entered the picture when he asked Lifshutz if he could have a garden on the Hot Wells property.

“I’ve been there for two years in a shipping container that my friends and I built up to code,” said Parr, 33. “I love seeing things grow and being able to walk outside, pick some heirloom tomatoes, some basil—the food is still alive when you eat it.”

The avid gardener eventually became good friends with Nowlin, who’s spent time at Omni La Mansion’s Las Canarias, The French Laundry and in Jason Dady’s The Lodge. The idea of cooking for the masses at Hot Wells started growing and in 2013, Nowlin invited a few chefs to help prepare an eight-course dinner for 60 guests during a private event last summer that used part of Parr’s garden bounty.

The success of the first dinner sparked an interest in a bigger affair. This year’s Harvest Feast will be open to the public and Nowlin, Parr and Hot Wells Conservancy’s Cindy Taylor are working on making sure the fundraiser runs smoothly. Or as smoothly as it can while having more than 17 chefs, each with their own tent, a food truck and several bar stations.

“I had never rented Port-a-Potties before this,” laughed Nowlin.

As for the lineup, expect to find Christopher Lara (Las Canarias), Stefan Bowers (Feast), Ernie Estrada (Ostra), Mark Weaver (Jason Dady Restaurant Group), Zach Lutton (Zedric’s), Brandon McKelvey (Say She Ate), Jesse Perez (Arcade), Zach Garza (The Fruteria) and Jeff White (Boiler House Texas Grill & Wine Garden), along with cocktails by Javier C. Gutierrez and Joseph Hernandez (Boulevardier Group).

Attendees will also find tents for NAO, Rosella Coffee Co., Houston’s Rebecca Masson of Fluff Bake Bar—who will be serving up her lauded French macarons—and a still-unnamed secret chef who’s flying in for the night.

Chefs will draw inspiration for their bites from Parr’s 2,000 square-foot garden, where he’s grown heirloom tomatoes and watermelon, red, yellow and white onions, carrots, fennel, Swiss chard (Weaver already called dibs on this particular ingredient) and a bevy of herbs including thyme, sage and basil.

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus