Bristol Lounge Burger Bash

It has been a good week around here. Last night 20 of my closest friend and family members gathered at The Four Seasons Bristol Lounge in honor of the burger I created last month being on the menu!Presenting The Daisy Burger ($21). May is National Hamburger Month and to liven things up around The Bristol, Executive Chef Brook Vosika and and PR Coordinators extrordinaire Kristan Fletcher and Lei-Ann Field invited myself and some other local bloggers to a burger cooking class back in April; where we created and named original burgers of our own. At class we learned our burgers would be featured on The Bristol Lounge menu for one day only and on that day we were allowed to come in and enjoy our burger and a glass of champagne compliments of the chef. I'd like to note this is a $22 glass of champagne (half drank in the photo). Pretty sure I've never drank one that expensive. High Rollers hang at the Four Seasons, didn't you know ;)
It was melted goat cheese-fennel slaw-sauteed mushrooms-and lettuce on a toasted brioche bun burger bash of many introductions, fancy drinks, complimentary appetizers (Buffalo Brussel Sprouts and Avocado Fries for all, score!) and fantastic company. Any excuse for a party, right? I even made a speech upon audience request. It meant a lot to me that everyone came out to celebrate. This delightful if I may say so myself plate boasting my burger creation and Parmesan truffle fries awed and impressed. Not going to lie, I was a little nervous, despite the fact that I knew the execution would be spot on, and it was.Even those doubting the intense goat cheese and fennel combination cleaned their plates (or took half home for lunch the next day - this burger patty is massive, I couldn't even finish it all!)Table #1 -My fam, Adam's fam, friends Douglas & Ruby.Extra Toppings.Table #2 - My Dad and a whole lot of my favorite people! (Please note Michelle photographing her plate - true to food blogger form!)I took off the tomato, but enjoyed the addition of pickles (always!) and a little onion for some extra crunch!
My sister and my Mom show off their plates.
Chatting it up after the meal with the sous chef who cooked our burgers this evening, Anthony Welch. Below with my best friend from Cape Cod, Jen!The fam and I enjoyed a leisurely stroll home through the Public Garden in all its green weeping willow and cherry blossom glory. And Adam and I had a nightcap back in the North End at Artu.Very special thanks to: Our waitress, Trish, who was on top of things and took great care of us all night long, everyone at The Four Seasons for the continued hospitality from my time in the kitchen in April, to the reservation planning, to the special care and consideration at the actual event and of course my amazing friends and fam who came out to support! I love you guys and hope you all had as much fun as I did!!

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!