Guacaholics Anonymous 2

Hey - there could be worse things to be addicted to. The Second Annual 'Guacanon' as it is commonly abbreviated, was held at Poe's Kitchen at The Rattlesnake with proceeds to benefit Lovin' Spoonfuls and Community Servings, two local hunger relief organizations.I ended up scoring tickets at the last minute through Urban Daddy but had I known about the event before hand (which apparently sold out in 5 minutes) I'd say it's easily worth shelling out the small price of a ticket ($10) to feast on the avocado in its finest form. I brought my sister along as my plus one; we had a great time sipping margaritas and sampling each and every guacamole offered, starting with the amateur guacmakers, who just so happened to be a trio of friendly faces. Justin prepared an Asian influenced batch, made with ginger, scallions, water chestnuts and sriracha. It proved one of the most original and inspired guacs I tasted all night.The girls of We Are Not Martha prepared an equally fantastic Bacon Guac with grilled corn, onions and queso blanco. Besides Poe's Kitchen, the other Boston based Mexican restaurants shelling out green goodness by the cup or spoon full included local chains Anna's Taqueria and Boloco, tequila havens Temazcal and Papagayo, Brighton and Fenway taquerias, El Pelon and La Verdad; respectively, Back Bay's Zocalo and Inman Square's Ole. A good majority of these restaurants boast award winning versions and justifiably so. I reviewed Zocalo's guac on a recent visit, tonight's batch did not dissapoint. Otherwise - I was sampling all these creations for the first time!Temazcal's guacamole mountains were laced with a serious amount of onions adding a super sharp, pungent zing to their batch. I adored the versions that incorporated summer fruit lending a welcome sweetness and juicy texture. Poe's was defined by huge chunks of peaches, while Ole went the route of adding mangoes. Also in Ole's mango infused version - sliced almonds! Diverse guac at a scene like tonight is easy to love. Smokey bacon, sweet corn and juicy tomato, I tasted all these components incorporated into creamy and luscious, thick and chunky avocado goodness. My sister and I both agreed La Verdads was our absolute favorite. With serrano chiles, charcoled corn, cilantro and salsa roja, it's slow burning spice took the creamy avocados to another level. The event saw a huge turnout. I think it's pretty fantastic that these Boston restaurants along with the guacaholic community came together to raise money for local hunger relief organizations. I'm officially looking forward to Guacanon 3!

Summer Lunch Series Part 4: Towne Stove & Spirits

Since the highly anticipated opening in late July of 2010, Towne fast became a Back Bay hot spot, their kitchen producing a variety globally inspired dishes that saw praise and criticism alike. I had heard plenty about the collaboration between the Lyons Group and duo of high caliber chefs that have long shaped the dining scene in Boston, Lydia Shire and Jasper White, to know this trendy venue was a must visit at some point in time. Even though that some point is a just shy of a year later and I was only stopping by for lunch on the patio, its easy to see why this exuberant two story space housing multiple bars and dining rooms is (pun intended) the talk of the towne. The patio situated in the courtyard directly underneath the Prudential Center on Boylston Street is a uniform expanse of heavy woven iron tables and chairs dotted with bright orange Aperol umbrellas. Green shrubs line the perimeter backed by brown rattan banquet seating. Only a few patrons were enjoying the outdoor space with a few more noted indoors, it was a quiet weekday afternoon. As I browsed the spirits menu and nothing particular caught my eye, I realized it was because I was craving a beer. I ordered the Notch Session Pils ($6) from Notch Session Brewing Co. in Ipswich, MA. My waiter explained this beer is lower in alcohol content because it is meant to be consumed in "sessions" or in other words, one after another. Sounds good to me, even thought I only planed on drinking one. I can always appreciate a knowledgeable waitstaff. The one page brightly colored laminated menu depicted the day-of-the-week specials and three divided sections: "soup+more", "garden+more" and "farm+sea". Seafood options seemed over priced with a Lobster Cobb salad set at $21, the Tuna Nicoise for $19 and the Crab Cake a whopping $19 as well. Perhaps they were worth it, but I wasn't in the mood to find out. The Deluxe 8 oz. All American Bacon Burger 70/30 ($16) took on a lengthy title and a little more appeal with a lower price point. Just like that, my burger craving took hold. The thick patty is a ground skirt (70%) and shortrib (30%) combo and the menu recommends you order it rare! I intended to go with my typical medium rare but figured why not have it as the chefs intended. They didn't steer me wrong. The burger was intensely juicy and well seasoned. The melted cheddar cheese was evenly proportioned and criss-crossed slices of bacon draped over the edges were greasy and lightly crisped. The stimulating presentation with a rainbow of colors in effect offered toppings including red onion and an entire perfectly ripe avocado half lending an ideal cool creamy contrast to the thick salty bacon. I generously stacked some on. The crisp dill pickle hit the spot. The toasted bun was warm and buttery with poppy seeds speckled in its crevices. Oh and lets not forget that sweet pepper relish. This took it over the top with just a dallop of sweetness, it wasn't overpowering to the components that make a burger a burger, it was simply there to add something different. Something new. I appreciated its presence. The pile of french fries is massive and you will be happy to know they are everything you want them to be. Good fries should strive to elevate a burger entree, these do just that. As far as their burgers and beer goes, I'm definitely a fan. Not to mention, the patio set just a few hundred feet back from the hustle and bustle of Boylston under a towering Prudential Center was an extremely peaceful location during this hour. The first July lunch was definitely a happy success. Way to go, Towne!Have you been to Towne? What did you think?

Four Seasons Burger Cooking Class

What luxury hotel chain invites bloggers and related media writers to an evening of cooking, eating and drinking in their kitchen under the tutelage of the executive chef? Why, that would be the Four Seasons, specifically the warm and friendly Kristan Fletcher, Director of PR and the amazingly generous, super fun and down to earth executive chef Brooke Vosika. But this wasn't just any cooking class, it was actually a complimentary burger cooking class in honor of the upcoming month of May being National Hamburger Month.

What's all the fuss about a burger anyways? The Four Seasons Bristol Lounge just so happens to serve up, arguably, one of the best burgers in the city. The Bristol Burger is two time winner of the Boston Burger Battle and the biggest selling item on the menu. I'd say that's reason enough to celebrate all May long! Several local bloggers and I (some of whom I was finally meeting for the first time, others with whom it was fantastic to catch up!) were given the opportunity on the evening of Tuesday April 5th, to create our very own burger. Here's a look at what went down:

A warm welcoming from the Chef included a run down of the evenings agenda - we're creating our very own burgers! and what goes into the makings of The Bristol Burger. Wines were filled promptly upon arrival to encourage creativity. Refills were plentiful.

The burgers are made of fresh ground chuck (a ratio of 80% meat to 20% fat.)

The patty is coated in olive oil and seasoned with fresh salt and hand ground pepper, and grilled to order. Chef Vosika believes strongly in a simple preparation with house made ingredients.

Back in the front of the kitchen we were given an explanation of the toppings available to us. Cheese galore, bacon, mushroom, onion and house made pickles were among them.Roasted garlic, house made ketchup, mustard, pesto, mayo, balsamic vinegar and fresh vegetables round out the bunch.
Decisions, decisions. We were not limited to the ingredients that sat before us, either. The kitchen stressed that they could provide more ingredients upon request and they certainly came through with whatever we needed. In an organized fashion we were each given a number 1-10 (in the order we were standing, I was 10!) to choose our toppings wisely and invent our burgers. We were instructed to create one large burger and then chef would replicate mini-burgers for the group to sample and share. So, what did we do in between our turns? Drink more wine, encourage burger topping creativity and eat amazing appetizers like Buffalo Brussel Sprouts which are crispy fried with house-made hot sauce and served with creamy Berkshire Blue Cheese.

Avocado Fries are served with shaved jalapeño, aged cheddar and cilantro dipping sauce. I've basically died and gone to heaven. Fried Brussel Sprouts and Avocado Fries? What incredible transformations to happen to my favorite green vegetable and fruit, respectively. French fries at The Bristol Lounge come in three forms (left to right) BBQ, Sweet Potato and Truffle Parmesan. Outstanding. They might also have the best fries in this city.

Did I forget to mention there were house made salt and pepper chips?

I watched as "sous chefs" (hey, that's what our aprons said!) went to town mixing aiolis and requesting more ingredients; topping burgers with everything from prosciutto and tomato, to bacon and avocado, mushroom and onion, jalapeños, house made pickles and even french fries.

It was definitely a lot of fun to taste what everyone else created.

Eventually, it was my turn. On an instinctual whim I chose my ingredients: Fennel Slaw, Goat Cheese, Sauteed Mushrooms and Lettuce on a Grilled Bun. 
Chef encouraged my choices (maybe he could tell I was a bit hesitant) stating that the goat cheese and fennel will work really well together. When I inquired about the addition of lettuce he responded that the lettuce would balance out the strong fennel taste. Perhaps trusting my instincts paid off so far. Even though the mash up of ingredients sounded good in my head, the chef affirming my choices made me feel confident in my burger.  I put it together, fennel slaw down first as the base, then the patty layered with the melted goat cheese, next the sauteed mushrooms and finally two leaves of lettuce. The verdict? I felt like I used a little too much goat cheese, but I did enjoy how well all the ingredients tasted together. So did Adam when I brought the big guy home for him to feast on! I was stuffed, but later I managed to enjoy some macaroons from the Four Seasons parting gift-bag.

We were delighted to learn that each of our burgers will be featured on the menu for one day in the month of May. My namesake burger will served on Tuesday May 3rd! (Soo I guess I'll get to dine out and be my own food critic, weird!) Care to join me?

Did I mention the Four Seasons is a gorgeous Boston landmark situated overlooking the Public Garden? That the Bristol Lounge features elegant living room-esque dining with big couches and floor to ceiling windows? If you come in and order my burger it would also be the perfect excuse to try the avocado fries and buffalo brussels sprouts.

Thanks so much to everyone at the Four Seasons, especially Kristan and Chef Vosika, for hosting such a memorable and more importantly a super fun evening in the kitchen. Can't wait to see you in May!