Chef Pedro Cuellar’s daughter, Myka, is the inspiration behind the six-course menu planned for the Rivard Report’s next installment of Story to Table, our monthly culinary event series.

Known as Chef Pedro by his peers, this single father has happily learned to accommodate Myka’s vegetarianism over the years by adapting his skills to create flavorful, filling meals – without the culinary temptations of meat.

On Tuesday, Feb. 23, join us for dinner and drinks at Grayze, 512 E. Grayson St. where we’ll hear from Chef Pedro himself and sample some of the freshest vegetarian dishes in San Antonio.

Mission Restaurant Supply‘s sponsorship of the event allows all proceeds from tickets – $45 each, which includes a craft cocktail – to go back to the restaurant and allows us to keep prices affordable so this event is as accessible as possible.



(starting at 6:30 p.m.)

Amuse Bouche
Bloody Mary Gazpacho Shooter
The Walrus & Me Cocktail- aperol, grapefruit, rose, lime soda

– Sous Vide Street Corn, porcini butter, chile Kewpie, parmesan, corn dust, cascabel powder, watercress
– Ratatouille Antipasta Salad, smoked squashes & zucchinis, balsamic roasted onions, eggplant puree, mixed tomato relish, grilled fennel, herbs, roasted garlic toast

– Ramen Noodles, green chili mex-asian broth, tofu chorizo, mixed mushrooms, cilantro
Paired with a cocktail
– White Bean Burger Slider, portobella bacon, french onion mayo tossed romain
Paired with a cocktail

– Cast Iron Fruit Crumble, Mascarpone Ice Cream, Sunflower Quinoa Granola

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Jaime Solis

Jaime Solis is the director of development and advertising sales for the Rivard Report. You can contact him at