Cool Event Alert: HopChef Beer and Food Pairing Competition

8 Apr 89

I’m all about the puns and well, I’m all about the beer and food too. So, this seems like a perfect event. I’m sad I won’t be able to go, as it it will be a few days before Stud Muffin and I get married, and I’m sure I’ll be a ball of stress. Wait a second, maybe I should go and drink some beer to unwind.

Anywho – here are the deets if you are looking for some good food from some local chefs and for some good beer from Ommegang.

From the press release:

Brewery Ommegang will host its expanded third annual HopChef Competition on Wednesday, May 21 from 7-10 p.m. at the Cyclorama at the Boston Center for the Arts. The event will bring together Boston’s beer-forward chefs under one roof to pair dishes with Ommegang’s Belgian-style ales and compete for the title of Boston HopChef 2014. Tickets, which are now on-sale at http://hopchef2014.ticketleap.com/boston/, are the only way to take part in the HopChef action and experience samplings of each chef’s delectable dishes and a selection of Ommegang ales. 89

A lineup of six chefs from leading, local restaurants has been hand-selected to participate:

Kyle Stamps – Coda Bar & Kitchen
Julie Cutting - Cure (Portsmouth)
Johnny Sheehan – New World Tavern
Alex Jenkins -Foundry on Elm
Brian Reyalt -Franklin Cafe
Jeff Howe -Teatro

Each chef will create one dish showcasing their imaginative beer and food pairing skills. The dishes, each developed to pair with a specific Ommegang beer, will be served to a panel of judges and attendees to taste and score. The Boston judging panel includes StarChef.com’s Will Blunt, Craigie on Main Chef Tony Maws and Brewbound.com Editor Chris Furnari, with more to be announced shortly.

The HopChef winner from Boston will be invited to the Grand Finale to compete against winners from Miami, Denver, San Francisco and Philadelphia at Ommegang’s annual “Belgium Comes to Cooperstown” festival on Aug. 9, 2014. The 2014 Grand Prize winner will receive a spotlight position on the SAVEURTastemakers™ chef advisory board, a spotlight in SAVEUR Magazine & StarChefs.com editorial, a showcase with Brewery Ommegang at the StarChefs.com International Chefs Congress and a showcase station with Brewery Ommegang at the SAVEUR Summer BBQ, both in New York.

Neglected…

19 Mar

You poor, poor neglected blog. Cdog and I are sorry. We have completely abandoned you, but we have good excuses…

We’ve been traveling. I won’t name where because you wouldn’t feel bad for us…

Christen has a baby who is freaking adorable and I mean who would rather blog than play with their cute, little, cuddly monkey? However, Miss Monkey is starting to eat people food, so maybe should could write about her adventures with making baby food.

I am planning a wedding, so I haven’t been cooking the delicious things I used to because you know trying to get in wedding-day shape!

But, to hold you over until inspiration strikes again, here are some new restaurant openings that you may want to check out:

Wink & Nod – a speakeasy in the South End. It sounds fun. They are going to serve craft cocktails, and it is also home to Whisk, which is serving some good eats from Jeremy Kean and Philip Kruta. It opens tomorrow, 3/20 at 5 p.m. Find ‘em on FB or Twitter.

2014_0314Wink&Nod-50s

Courtesy of Boston Nightlife Ventures

Merrill & Co - also in the South End, at One Appleton Street. comes from the good peeps at jmCurley. I haven’t been yet, but have seen a few pictures of the place and of the food and both look pretty great. Check them out on Facebook and the Tweets.

Lilian’s Smokin’ Rack Barbecue – Apparently this company is known for its rubs and sauces, but now they will be serving up racks o’ribs right on the Greenway, well out of a truck, but you know what I mean. It will be part of the 2014 Food Truck Schedule, which is supposed to launch April 1. (Found on Eater Boston)

Italian coming to Charlestown - Legal Sea Foods has been rumored to be bringing a different concept restaurant to Charlestown for a few months now. This Globe article says that it will in fact be bringing a cozy, Italian joint to the Chuck in the spring. Also according to the article it will be called, Legal Oysteria. Seriously, I can’t wait. How nice it will be to have something new, different and not run by a degenerate. Ok, that was mean, but um, have you read the news?

Happy New Year from The Eats!

2 Jan

What a year 2013 was! Cdog had a little bambino, I’ve been planning a wedding, and so many other great things happened along the way! I know I don’t speak for myself when I say we are so blessed with such wonderful friends and family and we are so grateful for your continued support!

I know 2014 will be a fantastic year and can’t wait to see what else it brings!

We love you all! Oh and my resolution is to eat more, drink more, blog more and be merrier!

Happy New Year from Cdog and Me!

 

1380688_10101774078928527_1997508572_n

 

 

 

 

 

 

 

 

 

 

 

P.S. I was in SC for the holiday and I ate so much good (bad for me) food! Chick-fil-A, Zaxby’s, Southern Mexican (Mi Rancho), southern wings, my mom’s cookies, my mom and dad’s cooking! I may have gained a few lbs but it was totally worth it!

National Cake Day!

26 Nov

Guys, it is National Cake Day! I love days like today becuase it allows me to channel my inner fat-kid and talk about the greatness of cake. I am pretty picky about the type of cake I will eat, which is making for some interesting cake tastings for our wedding cake.

Here are a few of my all-time favorite cakes:

Party Favors, Brookline, MA - the buttercream frosting on their cakes is the most sinful thing ever, but it is sooooo good. My sister got me hooked on these cakes and we have one for every Kline/Boucher occasion. In fact, we just had one for our engagement party on Saturday. Check this out…

1464671_10151812764810897_1847291283_n

I even brought a Party Favors cake with me to South Carolina for my mom’s birthday, several years ago. I took it on the airplane with me and stowed it under the seat.

8820_739004691637_519144_n

Then there are Publix cakes: For those of you that don’t know Publix, it is a grocery store chain in the Southeast region. Not only do they have great cakes, they have an amazing sub-sandwich station. So Publix cake also has butter cream frosting and the cake is extremely moist. I hate that word, but it is the only way to describe the cake. It is just delicious. This cake is from my best friend’s wedding:

1231682_10101718324565717_264187525_n

And the last cake I will present is my favorite cake of all time! My mom makes it and yes, it comes from a box and yes, it may be funfetti, but the chocolate frosting she makes is the absolute best. She makes this cake for me each year on my birthday! I can’t remember a birthday that I haven’t had this cake. My mom loves me!

16848_774841868647_1079799_n

In honor of National Cake Day, I say, “Let them eat cake!”

Toro, Toro, Where for Art Though Toro?

13 Nov

It’s in the South End and it is delicious. Stud Muffin and I went to Toro with my sister and her hubby a few weeks ago and obviously it left an impression because I am still thinking about it.

Seven words: Maiz Asado con Alioli y Queso Cotija. Just listen to this description: Grilled corn with alioli, lime, espellette pepper and aged cheese. I can’t even begin to describe how amazing this corn on the cob truly was. I had heard about it before from people, but was always like, “yeah, right, it is just corn on the cob. how good could that be?” Boy, was I in for a pleasant surprise and from that first bite, I decided that I will try not to doubt those who explain good eats to me.

Heavenly corn. Photo cred: Instagram: Toro, NYC

Heavenly corn. Photo cred: Instagram: Toro, NYC

The word tapas makes me smile because I know that I get to eat a little bit of a lot of things, and that is exactly what we did. We had dates filled with marcona almonds and cabrales blue cheese, wrapped in ham; we had Tortilla Espanola (egg, potato and onion omelet with alioli); crispy pork belly; olives; and the guys had bone marrow. There was so much good food and I did try it all, but personal opinion, bone marrow is supposed to stay in the bone. 

If you are looking for a great place to try some great new food, I definitely recommend Toro. Disclaimer, warning, whatever you’d like to call it: THERE WILL BE A WAIT. We went on a Saturday at 6:15 p.m., we weren’t seated until 8:10 p.m. The service was great and the atmosphere was young and loud.

Good news for those not in Boston, Toro just opened up a location in New York at 85 10th Ave. 

Check them out on Facebook and Twitter or on Instagram (NY location).

And if you go to the location in Boston, for goodness sake, invite me!

Stud Muffin and me before we were full.

Stud Muffin and me before we were full. Photo cred: AMK

Robotic Bartender? Yes please! Meet Monsieur

12 Nov

Let me start off by saying, I am not writing this post because I know people involved in this project. I am writing this post because this is a damn cool product. What is said product? Meet Monsiuer, the artificially intelligent robotic bartender that makes cocktails. Yes, that is for real. Here is deal: A mechanical engineer and a computer engineer came together to co-found Monsieur after a friend complained about the lack of bartenders for a private event and the lack of consistent quality when hiring one. The idea then blossomed from there.

Monsieur can have:
12 unique profiles,
with 25 cocktails within each profile,
it can make 150 drinks without refilling, and
has the ability to make 300 different cocktails

As I stated previously, Monsieur is intelligent. That means it learns its users, it offers real-time monitoring and provides business analytics so businesses can keep track of what is being served and forecast based on trends. According to its Kickstarter page, Monsieur has a touchscreen user interface that is powered by Android and connected to a microcontroller that orchestrates thermoelectric coolers, peristaltic pumps, sensors, and other mechanical components to deliver precision mixology. Monsieur can interface with your home automation networks via WiFi, Bluetooth 4.0, or Zigbee to determine who is home and connect to users. Monsieur is connected to our cloud-based servers in order to receive new cocktail updates and theme packages and get recommendations from Monsieur peer network. We are also considering releasing a 3rd party API to allow developers to extend Monsieur even further.” I’m no sure what a lot of that means, but it sounds scientific.

If you are a bar/business/or just plain interested in having a robotic bartender: check them out on KickStarter or you can pre-order from the website.

Congrats to the team on producing one bad-ass bartender and I hope to see Monsieur in the near future!

Interested in staying on touch, find Monsieur here: Facebook, Twitter, Instagram

The Monsieur Crew, photo from: Monsieur Facebook

The Monsieur Crew, photo from: Monsieur Facebook

November isn’t just about the turkey. Two words: Peanut Butter

7 Nov

November is known for turkey, gravy, mashed taters, tryptophan – or what I like to to call trypto-couch. But did you know that November is also National Peanut Butter Lovers Month? I bet you did not. According to PeanutButterLovers.com, during November, Americas will eat more than 65 million pounds of peanut butter. That is a TON of sticky roofs of mouths!.

Photo from Southern Peanut's Pinterest Page

Photo from Southern Peanut’s Pinterest Page

Personally, I am a creamy PB fan. I don’t have time for that crunchy stuff. I love PB cups, as you may remember. I love really anything that involves peanut butter. I plan to make something involving Peanut Butter to celebrate my love for the greatness that it is this month. What will you do to celebrate? Here are some ideas from Southern Peanut Growers:

  1. Play – Go ahead, play with your food: Make peanut butter play dough. As loved ones of all ages come together for the holidays, think about making peanut butter play dough for the younger members of the family.
  2. Bake – With its rich and creamy texture, peanut butter is an excellent addition to any indulgent holiday recipe, such as Peanut Butter Breakfast Pudding with Maple-Peanut Sauce and Peanut Butter Lover’s Pie. Plus, peanut butter is naturally cholesterol free. This indulgent, healthy combo makes the naughty and the nice list.
  3. Donate – One 2-tablespoon serving of peanut butter provides 8 grams of protein, is less than 20 cents per serving and is shelf-stable for up to two years. Making a peanut butter donation is a gift anyone can appreciate. Find a food bank near you.
  4. Gift – Bake it and box it, then put a bow on it. From classic peanut butter cookies to homemade granola bars, peanut butter is an affordable, nutritious and tasty gift for friends and family.
  5. Decorate – Peanut butter cookies are the perfect way to dress up the holidays. The only limit is your own creativity. Try cookies in the shape of fall leaves, reindeer or even Santa. Move the holiday decorating outdoors by adding peanut butter and bird seed to pine cones. 

peanut-butter-cookies_scaled-300x224

More recipes are available at www.peanutbutterlovers.com. Follow Southern Peanut Growers’ FacebookTwitter and Pinterest accounts for #PBLove inspiration all month long.

I LOVE PEANUT BUTTER!

Follow

Get every new post delivered to your Inbox.

Join 138 other followers

%d bloggers like this: