David Elder hits up the State Fair of Texas in search of the wildest food items
David Elder continues the haunted tours this week at the San Antonio Museum of Art in downtown San Antonio.
After that, David heads over to Seguin to check the menu at one of the newest BBQ joints in the area, Schulze’s Pit Room. He catches up with owner, Kayla Gray, to discuss their smoking techniques, learn about the gorgeous new build-out, and of course sample some extraordinary smoked meats, sides, and desserts.
After the frights, David checks out the menu at Tre Trattoria, located on the SAMA grounds. Tre Trattoria is a trendy Italian restaurant with a River Walk balcony and a menu inspired by the hills of Tuscany. He then heads into the kitchen to help make a scratch-made pasta dish. David then heads to Curry Boys BBQ on the St. Mary’s strip and talks with co-owner and chef, Andrew Ho, about the restaurant’s recent nomination for the James Beard Award, Best Chef, Texas, and learns how to prepare their popular brisket curry bowl.
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