Sure, it’s time to fire up the grills and let the flames kiss plenty of meats and veggies into deliciousness, but summer is also a time for much more. We asked three local chefs—Elizabeth Johnson at Pharm Table, Michael Sohocki from the Gwendolyn Group and Mark Weaver at Periphery—to share recipes that bring new vitality to the fresh products of South Texas.
Read more at: https://www.sanantoniomag.com/June-2019/A-San-Antonio-Summer-Meal/