Chairwoman of band festival picnic plans Mexican theme
By KELLY MCKINNEY
kmckinney@amnews.com
The food and decorations were inspired by the restaurants Liebschutz visited in San Antonio, Texas. The bright colors, the mariachi hats and the paper flowers delighted her. Waiters made guacamole right at the table, crushing the avocados with knives in small mocajetes bowls.
She plans to make guacamole at her table, too. She'll also serve chicken enchiladas, orzo fiesta, Mexican spoonbread, white sangria and flan.
Decorations will be the same type of mariachi hats and paper flowers she saw in San Antonio.
Liebschutz's table will join several others during the festival, each bearing its own decorations. The tables vie for awards and prizes such as compact discs, posters and pens.
The awards are the Sousa, which is the "Best of Show" award; the Razzmatazz, which is awarded to the table that best reflects the festival's colorful and whimsical character; the Brass Band Festival theme, which goes to the table that best shows the spirit of the band festival; the "Off Centre," awarded to the most humorous table; the Spielberg for the most creative and novel table; and two awards of the judges' choosing.
Liebschutz has won three awards for her tables in the 17 years of the festival. One year, she had an island theme and won. She decorated with jumbie dolls, mariachi hats and a steel drum. She can't remember the other tables that won awards, but she's had tables with birdhouses, gardening tools and giant whirligigs. She had a Texas theme one year.
Liebschutz is on the festival's steering committee, which consists of several volunteers who manage the festival each year. She has coordinated the food tables the past four years. She takes the reservations, explains the rules, and collects the fees, among other things.
She stays busy, but she has fun. 
"It's just a great time," she said.
She can't wait to viva la fiesta this year.
Orzo Fiesta
12 ounces orzo cooked, room temperature
2 tablespoons olive oil
1 tablespoon white wine vinegar
3 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper
15 cherry tomatoes, sliced
3 ounces feta, crumbled
1 cup corn
Mix olive oil, vinegar, lime juice,
Chili powder, salt and pepper.
Pour over cooked orzo and toss. Add cheese, tomatoes and corn. Toss to blend.
(Adapted from "At Blanchard's Table")
Mexican Fiesta Spoonbread
2 large cans refrigerated buttermilk biscuits
16-ounce jar chunky salsa
2 cups shredded Monterey Jack cheese
1 chopped green pepper
1/2 cup sliced green onions
1 small can sliced ripe olives, drained
Cut biscuits into 8 pieces. Combine biscuits with salsa. Put in sprayed 9- by 13-inch pan. Top with cheese, peppers, onions and olives. Bake 45 minutes at 350 degrees or until edges are golden and center is set. (Do not under bake.) Let stand for 15 minutes. Cut into squares and serve with
entrée or use as an appetizer.
(Adapted from Southern Living)
Chicken Enchiladas
2 large chicken breasts, cooked
1 cup chopped onion
1 clove minced garlic
2 tablespoons margarine
16-ounce can cut tomatoes (or 2 cups fresh)
1 can diced green chilies
8-ounce can tomato sauce
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon salt, oregano, basil
8 to 12 tortillas (depending on size)
2 1/2 cups Monterey Jack cheese
3/4 cup sour cream
Cut chicken into bite-sized pieces. Saute onion, garlic in margarine. Add tomatoes, chilies, tomato sauce, sugar and spices. Simmer covered for 20 minutes. Place chicken and 2 tablespoons cheese in center of each tortilla. Roll up and place seam side down in 9- by 13-inch pan. Blend sour cream with sauce and pour over tortilla. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45 minutes.
(Adapted from "TexMex Experience")
This story ran in the Advocate on June 7, 2006.
Back to
Articles 2006
Back to GABBF home
Back to GABBF 2006