A sneak peek of what's to come this weekend.
Beignets are what's for breakfast this weekend as Michael Grimes of Southern Grit Flavor visits with chef Ben Annotti of Oak & Salt
. Grimes will take over the wee kitchen space for a beignet pop-up for all to enjoy with Estate coffee this Sunday from 9 a.m. to 2 p.m. (or sell-out).
Grimes, a native of St. Louis, moved to San Antonio in 2008 and has done his fair share of kitchen work. He first worked at WD Deli while attending St. Philip's culinary program, and later moved to the late Auden's Kitchen and Biga on the Banks. He also worked for the San Antonio Food Bank as a instruction volunteer and at Haven for Hope before hopping over to The Granary and Whole Foods prepared foods department.
Southern Grit Flavor was born eight months ago, with his first barbecue sauce, beloved by friends and family. Currently, folks hoping to try it can buy it from Truckin' Tomato, Melissa Guerra, Oak & Salt or during the Mid-Week Market at 503 Chestnut.
When he's not making sauce, readying for the market or hosting pop-ups, Grimes is also a part-time bee rescuer.
For Sunday's beignet pop-up at Estate, Grimes will be using his own recipe that uses buttermilk and half-and-half along with a hint of rose water for Carnaval-style beignets. An order of three, hand-rolled to order beignets will cost $5. Visit Southern Grit Flavor
on Facebook for more details.
1320 E. Houston St., (210) 667-4347.