Jazz'SAlive Happy Hour at Home

Who says you have to leave the house to have fun? The spirit of Jazz'SAlive is still alive with a Happy Hour at Home, and a chance to enjoy the jazz VIBES without the virus! Owner of Barbara, Chad Carey, talked with Denise about the upcoming event!

CLICK HERE to get your tickets!

San Antonio Parks Foundation
Jazz'SAlive Happy Hour at Home
Now through Sunday
Pickup Totes @ Barbaro
(210) 212-8423
SAParksFoundation.org
FB: @SAParksFoundation

ABOUT

Since we can’t gather at Travis Park to celebrate this year’s Jazz’SAlive, let’s keep Jazz’SAlive with a Happy Hour at Home! Enjoy a curated bottle of Château Fontanès’ Cabernet Sauvignon, a charcuterie soiree for 2, music for the moment and some fun surprises safely sealed in a souvenir canvas keepsake tote.

The San Antonio Parks Foundation has partnered with Barbaro to offer this Jazz’SAlive fundraiser, which is available for delivery or pickup.

These make great gifts for clients and friends! Order yours today, as quantities are limited!

More about the wine:

The Château Fontanès’ Cabernet Sauvignon (from the charming & open 2018 vintage) is imported by the legendary Kermit Lynch. From Kermit: “Cabernet Sauvignon is a transplant to the sunny Languedoc—one that has proven to work extremely well in the garrigue-infested limestone rubble that makes up the Pic Saint Loup appellation. This biodynamic rendition is one of the rare Cabernets to provide a very elemental form of pleasure, not unlike the feeling of lifting a fistful of sumptuous-looking blackcurrants straight to your face.”

The charcuterie board elements include:

Cheeses delivered fresh from Murray’s in New York City. They’re wonderful people who fanatical about bringing the best cheeses from all corners of the world.

Castelrosso: This tri-layered Italian wonder is a cross between a smooth, creamy-driven French tomme and a firm English Cheddar. Farmers in Italy's Piedmont region use pasteurized cow's milk to form each squat cylinder reminiscent of the medieval Italian cheese Castelmango. The cheese's innermost core remains dense, with the flavor of browned, buttery lemon bar, fresh from the oven.

Pecorino Calabrase: Has that famous pecorino flavor and is both sweet and salty. In the southernmost part of mainland Italy, Calabria's version of a Pecorino is the perfect table cheese. Ivory colored and aged for 8 months to a firmness, the aroma of lamb-wool wafts through the air.

Barbaro sources their artisan cured meats from Salumi, the legendary Seattle restaurant founded by Armando Batali. For over 20 years Salumi has been making cured meats by mixing old world techniques with modern thinking, new world flavors, and a belief that eating well is what we live for.

Coppa: Originating from Emilia Romagna, this cured meat is made from the muscle starting at the top of the shoulders of a hog, near the neck.

Mole Salami: This longtime favorite was inspired by the magical fusion of sweet, savory, and spicy flavors made famous in the kitchens of Mexico.

Sopressata Salami: The vibrant red of this Hot Sopressata is a not-so-subtle hint that you’ll get a tasty kick from the cayenne pepper!

Chicken Liver Pâté: Made in-house at Barbaro by chef Mara Serna, our completely decadent pate is smooth & creamy, with red wine, onions, and plenty of butter!

Texas honey with just a hint of honeycomb for a golden drizzle of goodness.

Little Death “Garrigue” Almonds - “Garrigue” is a wine concept that refers to the aromas of low-growing dried & fresh herbs (think thyme, rosemary, lavender, and other wild things!). We roast our almonds with salt, extra-virgin olive oil, and a mix of fresh & dried herbs from our tiny garden.

A selection of fruits from Texas Farms sourced at the peak of their seasonality! Summer means Fredericksburg peaches and juicy grapes.

Extra Fine Bakery house made crisp and delicious crackers to hold a mouthful of yumminess!

Order yours today! When 150 are gone, they're gone.