Hi, my name is Terin Quijano. I am a new member of the State and Allen Management team, and would like to just take a moment to tell you a little about myself.

I was born in Austin, Tx, but moved to a few other places before returning to Texas over a year and a half ago. The Texas spirit, sunny weather, and friendly people drew me back to this great state. I have thoroughly enjoyed my time back and plan to stay for a very long time.

My background consists of a variety of experiences as well as different food and beverage industries, which has allowed me to be a versatile and dynamic manager. The one thing I have learned in my diverse experiences, though, is that the common denominator is service. This is the direction I plan to take as manager. I look forward to bringing positive and motivating energy to the staff that will be geared to increase professionalism and friendliness. This, coupled with higher service standards, will not take away from the causal, relaxed atmosphere. Instead, it will enhance the overall experience that everyone has grown to love about their neighborhood restaurant.

Service includes several aspects. I am especially excited about one, which is the presentation of our food. Executive Chef Joey Ryholt has been working on a new menu that is absolutely enjoyable, you will want to return daily to try everything. It is mixed with all of your favorite items that you know and love, as well as his new creations that have passed your tests with flying colors. It is my responsibility to train the staff to become fully knowledgeable of all food and drinks in detail so that any questions you may have will be answered diligently and confidently. I aim to do just that in order to connect you, the guest, to your most enjoyable meal.

I look forward to meeting all of you, and hope you enjoy your experiences here at State and Allen!

HOHOHO!!! Is it Christmas already? Well not quite yet, we have that crazy bird holiday first. But how much decorating do you really do for Thanksgiving? Don’t get me wrong, I love Thanksgiving dinner and we will have lots of Thanksgiving drink specials to keep everyone warm with the long awaited chill in the air. How about a pumpkin pie martini or some adult hot chocolate drinks.

But the real fun comes with Christmas decorations for me. With our new restaurant, The Nodding Donkey, opening down the street and all of the Rangers excitement, Halloween (which is my second favorite holiday to decorate for) kind of came and went without a lot of hoopla. I will not let that happen with Christmas.

So I guess what this is about is asking for your forgiveness if things start looking ‘a lot like Christmas’ a bit early around here. I don’t want to let time get away from us. We’ve got some delicious drink specials for Christmas. Our kitchen will be cranking out some amazing food specials and you can expect our new menu out in the next couple of weeks.

But mostly there will be candy canes, wreaths, garland, trees, santas, angels and anything else you can think of that screams Merry Christmas and Happy Holidays!!!

We already have a lot of holiday parties booked, people must be able to sense our holiday spirit. Make sure you book yours soon as well.

The moral of this story is…..

when you think Christmas- think State & Allen!

Holiday Drink Recipes

By

Johnny Lopez

Catering Director

Savory Catering

From our last blog entry, I had introduced Pastry Chef Penelope Carlton to our growing staff of employees. You can get our desserts/pastries off of our web-site at www.savory-catering.com.

Here are four of our favorite holiday recipe drinks to accompany any or all of your holiday festivities...

Gingerbread Martini

           INGREDIENTS:

• 1 ½ ounces Grey Goose La Piore
• ½ ounce D’Sarrono Amaretto
• ½ ounce Simple Syrup
• ½ teaspoon of Molasses
• 2 inch thick slice of freshly peeled ginger
• A pinch of cinnamon
• A pinch of clove
• A pinch of allspice
• Crystallized ginger, for garnish

Preparation:

Place the ginger, molasses, simple syrup and spices in the bottom of the shaker glass. Muddle well. Add ice and the rest of the ingredients. Shake vigorously until the outside of the shaker glass is frosted. Strain into martini glass garnished with the crystallized ginger.

Pom-mango-tini

   INGREDIENTS:

• 1 ½ ounce vodka
• ¾ ounce Rose’s Cocktail Infusion/ Pomegranate Twist Mix
• ¾ ounce Rose’s Cocktail Infusion/ Mango Twist Mix

Preparation:

El Cranberry Cobbler

           INGREDIENTS:

• 1 ½ ounces Grey Goose L’Citron
• ½ ounce Triple Sec
• 2 - inch thick slices of freshly peeled ginger
• 1 - teaspoon sugar
• 6-10 fresh cranberries
• Long strands of orange zest, for garnish

Preparation:

Place the sugar, ginger and cranberries in the bottom of the shaker tin and muddle. Add Grey Goose L’Citron, Triple Sec and ice and shake vigorously. Pour drink, including ice, cranberries and ginger into rocks glass. Garnish with a strip of orange zest.

The Snowflake

          INGREDIENTS:

• 1 ½ ounces “New” Whipped Vodka
• 1 ounce Peppermint Shnapps
• ½ ounce Simple Syrup
• ½ ounce cream
• A sprig of fresh mint, for garnish

Preparation:

Fill shaker tin with ice and all ingredients. Shake vigorously until the outside of the shaker is frosted over. Strain into rocks glass and use the remaining ice for your cocktail.

We have been very busy since last I wrote, because as y’all might have heard we have opened a new place down the street called; “The Nodding Donkey”

WOW has it been packed! Thanks for everyones support.

Some more new things to soon come out around the first of November, State and Allen will feature a bunch of new items including a Guajillo ginger marinated roasted chicken with fried plantains, a spinach veggie wrap for the no meaties.

I’ve been running a ravioli and pork chop au poivre with fries sweet potatoes as specials, they will make their  way to the menu as well. There many new dishes to taste

I don’t want to give it all away In hopes that y’all will come down and try’em! Hopefully you will love the flavors as much as I do!

Until next time...

Chef Joey