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!!

Seasonal Beer Delights

The best place to enjoy a pint of thick frothy draught beer; specifically a dry stout, perhaps a pale lager, maybe even a dark ale? Why, an Irish Pub of course! From Guinness, to Harp, to Smithwick's, respectively, these winter warmer brews which hale from the great country of Ireland were paired with a four course meal of seasonal and locally sourced ingredients at The Lansdowne Pub. Located directly across from Fenway Park at 9 Lansdowne Street, this typically rowdy Pub with a reputation for chaos and rif raff was pleasantly subdued on a Monday evening. The expansive interior is tastefully designed in true Irish Pub fashion. They manage to make it feel cozy and inviting, despite the vast space. Adam and I attended this Seasonal Beer Dinner - priced at a reasonable $40 with Megan, Jen and her husband Carlos, and Meghan and her husband Eric.Upon arrival we were given a ticket for a mini pint of Guinness at the bar. Classic Gaelic sayings line the wood panels overhead. Eric translated this one for us, which means "Beer and Whiskey".A mini pint was the ideal way to kick off the evening. We introduced significant others and mingled at the refined wood bar before choosing our seats at the the community style tables.

They were set in advance, reading and waiting for diners to fill in.

Malcom Patterson, a representative for Guinness since 1994, took the stage with a microphone to announce each course and provide tasting and pairing notes. To truly understand the connection between the beer and the food, the whys and hows, is a much appreciated talking point. The gesture makes you feel like you are a part of an experience, not just a person with a ticket for a meal.

First course: Oven Roasted Duxbury Oysters with Candied Fennel

Beer Pairing: Guinness

A dry Irish stout with a smooth creamy head and silky ruby red body (appearing jet black or deep brown at times, the true color - hold it up to the light, is red) lends aromas of coffee, chocolate, toast and caramel. The infamous Dublin pint is brewed with generous hops and roasted and malted barley for a bittersweet balance and intense-flavored natural bite. Guinness was smartly paired with our first course. Two oysters on the half shell were coated in a garlic herb bread crumb and baked until golden brown, topped with candied fennel and plated over a bed of pickled cabbage. The sweetness lent from the malted barley in the Guinness as well the dry finish from the hops served to balance out the salty oysters. The delicately sweet candied fennel was an exciting topping which also served to compliment the slippery oven roasted bivalves. Unfortunately, not all the oysters served came topped with the glistening diced gems of fennel. This was likely an easy oversight in a kitchen full of plates, but a disappointment to my fellow diners none the less. The candied fennel truly impressed me, so I was bummed others missed out on the experience of the oysters as they were intended.

Second course: Roasted Winter Squash, Native Blue Cheese, Spiced Walnuts

Beer Pairing: Harp

Harp pours a clear golden-amber color with a frothy head. A light mouth feel, one may be able to detect malty flavors of green apple and pear that mingle with hints of lemon. The intensely sweet winter squash, tossed with fresh herbs, olive oil and seasoning and roasted until tender welcomes the pairing of a clean light bodied lager. Topped with locally made blue cheese, its sharpness undeniably pleasing as it mingled in the balsamic infused brown butter and melted over the soft wedges of the fleshy orange vegetable. The final touch of roasted walnuts, deep brown and generously scattered about the place, hit the palate with a spiced cayenne pepper zing. Harp lager finishes crisp and refreshing, with notes of biscuit, which serve to compliment the spice.

Third course: Braised Veal Breast, Herb Spatzel, Glazed Turnips & Local Greens

Beer Pairing: Smithwick's

Smithwick's is a deep chestnut brown ale with Irish heritage that is even older than Guinness. Malcom went on to explain that the beer has been recognized globally, winning numerous awards in best quality categories. A gentle balance of bitterness due to the hops being added later in the brewing process give way to flavors of roasted coffee and a sweet caramel finish. Smithwick's unique taste compliments the veal breast which is stuffed with wild mushrooms and paired with purple top turnips and local braised greens. My first time experiencing braised veal; while it was tender and flavorful it didn't yield that fall apart to the touch tenderness. I found myself cutting vigorously through at certain points to enjoy a bite. Veal is typically not my meat of choice and while it is encouraging to branch out, I think last nights diner affirmed that. Adam on the other hand, who thoroughly enjoys veal (often orders veal parm when we go out for Italian) loved the braised cut and cleaned his plate. Despite my love lacking in the veal department, the entree delivered in other areas. The thinly sliced circles of glazed turnip were cooked well and the toothsome spatzel made with fresh herbs was equally appealing. Smithwick's didn't overpower the strong flavors in this meal, rather it stuck a harmonious balance with the hearty vegetables, pasta and meat.

Fourth Course: Guinness Float

The third and final mini pint of Guinness, this time was poured over freshly made butterscotch ice cream. The creamy Guinness didn't easily mingle with the icy scoop of butterscotch ice cream, and we quickly realized that stirring the two together provided for the desired level of sweetness. The bitter flavors of the Guinness then faded into the background and the creamy melted butterscotch took center stage.

I understand the timing of multiple courses for large parties is tough to master! (Top Chef anyone?!) and while this wasn't flawless at every turn, overall it didn't take away from the quality of the dining experience. Everyone loved the food and the mini pints of beer, which ended up being the just the right amount for sipping without leaving one too full for the next course. I was delighted to finally check out what The Lansdowne Pub had to offer. It was clear the chef worked very hard to prepare a menu with seasonal local ingredients for such a large crowd and my many compliments are due. The pairing of beers with each course were remarkably well thought out. This Monday night dinner that was both informative and appetizing, with fun company to boot, kicked of the second week of 2011 in great form.

Pork-tastic! A Look Back on a 2010 Favorite

As I wrote my "Best of Boston Eats 2010" post deeming it the year of the appetizer, I realized that might have been a gross understatement. When I went to award the winners of my favorite pork entree this category gave me even more trouble than the aforementioned appetizers. From there things spiraled out of control and an entire post was developed re-living my year in pork dishes.Interestingly enough, Pork is deemed a "Lucky New Years Food" in many cultures. Wealth and prosperity are signified by the high fat content in pork; plus, when rooting for food, pigs push their snouts forward, which represents progress. (Supposedly, source) In honor of the year past and in celebration of the new, I present: 12 Months of Pork.

In late February I celebrated my 26th Birthday with dinner at Craigie On Main. A memorable evening with Adam at this upscale bistro in Central Square, it was here where Chef Tony Maws peaked my interest with his inventive entree of Vermont Organic Pork Three Ways: Crispy Suckling Confit, Spice-Crusted Rib and Grilled Belly. Accompanying the trio of pork would be red quinoa, autumn olives, pear puree and winter farm vegetables. And after this meal, I started a food blog. It was pork belly that I craved thereafter, satisfied by Chef Barbara Lynch at her modern Italian trattoria, Sportello. A double date night with a bottle of red wine and good company, in March I embarked on my first Restaurant Week review post featuring the Pork Belly. A crispy brittle rind exposing delicately chewy fat, the belly showcasing was all I imagined it to be. The other components of the plate were a delicate fennel and parsnip salad and salsa verde. In April I cooked Lemon Parsley Pork Chops for Adam and I, a re-creation of a hit meal served earlier in the year to some dinner guests. The chops came out juicy and zesty served with roasted fennel and a side of sauteed brussel sprouts with crunchy pecans. In May I was drinking pork themed beers (what?) at Kenmore Squares best kept secret (from the Fenway Tourist scene that is) The Lower Depths. Butternuts Porkslap, a Farmhouse Pale Ale. Not even halfway through the year and the pig obsession, unbeknown to me at the time, is in full swing. I eat with friends at Delux on a regular basis even though I don't always photograph my seasonal comfort meals in the dimly lit bar. Luckily, the Citrus-Aciote Braised Pork Tacos I ordered in June did not escape the camera! With pickled red onion, napa slaw and cilantro, this was definitely a Delux summer menu winner. But July, wonderfully hot July lent an all time favorite dish created as a special at Ten Tables in Cambridge by Chef David Punch that very evening. Tender flavorful bites of thinly sliced Berkshire Pork Chop were intensified by a saffron and chipoltle butter emulsion. Sitting over of a bed of velvety sweet creamed corn that was not too rich for a summer dish nor too light to hold up to the pork, I do believe it gained a permanent spot on the entree menu and my heart. This dinner holds a special memory above and beyond the pork, for this night was my first ever blog related dinner event. I met local bloggers who were once strangers behind a screen, and from this dinner on I was immersed into a culture related to blogging I didn't fully comprehend existed. From events, to dinners, and even a road trip - I became friends with those dining companions and many more bloggers since. Myers + Chang's Asian inspired Tea Smoked Pork Spare Ribs took things to a whole new level in mid August, at yet another blog related dinner. Fall off the bone tender with a sticky sweet glaze I decided then that I needed to branch out and eat more ribs. Come Labor Day, that's just what I did. The weekend bridging summer to fall and August to September was spent down the Cape where Gretchen's Southern food night featured Sweet and Smokey Spareribs. They were flavored with a rub of smoked paprika, brown sugar, ground clove, ground ginger and chipotle chili powder and slow cooked all afternoon, then accompanied by a meal of peanut lime slaw, white wine braised kale, root beer stove top beans and biscuits! Seriously one of the most impressive meals anyone has ever cooked for me. During the Fall season I was eating pork for Breakfast like it was going out of style (coming into style?) At Lord Hobo for brunch in late September I tried Pork Belly Hash topped with sunny side up eggs. A particularly hungover morning after a Bachelorette party, I joined the ranks of other had-one-to-manys-the-night-before at the first official Boston Brunchers meet-up! During the month of October I attended an event specifically focused around showcasing the pig at Back Bay Social Club. Kielbasa Meat Candy, Ham Crustini, Head Cheese and Pretzel Wrapped Sausages were all featured. I learned I have a strong distaste for head cheese and to this day I recall it as the only food I don't like. While the parts of the pig in October are more diversified than I've typically been focusing on in this post, how could I not include this Citysearch Boston sponsored event in such a recap! True to falls theme, pork for breakfast was served East Coast Grill style in the form of Banana Rellena. Tender, smoked, pulled and stuffed into a mushy Banana, then covered in signature Inner Beauty Hot Sauce, this dish brought the heat, the sweet and the savory on a brisk November morning. In December I was treated to Brekky at KO Catering & Pies where Sausage Rolls at 10am are not uncommon. Delicious even for breakfast, seasoned with herbs and spices and rolled in a flaky puff pastry, who knew the Australians would round out the year full of pork based eats in such fine form. Recap
January: Who knows what I ate, I didn't even blog then
February: Craigie On Main | Vermont Organic Pork 3 Ways | rich and decadently indulgent
March: Sportello | Pork Belly w/ Fennel & Parsnip Salad | simple and perfectly executed
April: My Kitchen | Lemon Parsley Pork Chops | not bad if I do say so myself
May: The Lower Depths | Butternuts Porkslap Farmhouse Ale | fun can, tasty beer
June: Delux | Citrus-Aciote Braised Pork Tacos | juicy and flavorful enhanced by pickled onions
July: Ten Tables | Berkshire Pork Chop | saffron chipoltle butter & creamed corn
August: Myers + Chang | Tea Smoked Pork Spare Ribs | fall off the bone sticky & sweet
Labor Day: Gretchen's Cape Cod Kitchen | sweet and smokey spare ribs feast
September: Lord Hobo | Pork Belly Hash | sunny side up eggs
October: Back Bay Social Club | Piggy Wiggy Social | Meat Candy, sausage pretzels, head cheese, oh my!
November: East Coast Grill | Smoked Pork Stuffed Bananas | Muy Caliente!
December: KO Catering & Pies | Sausage Rolls | Australian Brekky
My deepest gratitude to the pig and to all the chefs who cooked it in various beautiful forms. Apparently, 2010 wouldn't have been what it was without it!