Rattlesnake-Boston

Burrito Bowl Numero Dos

February 24, 2012

I had such a great time at the first Burrito Bowl last year that when this year’s event was announced I knew I had to go. Emily and I ended up buying tickets for the Feb 4th event right after they went on sale, which was a good thing since this was a sell out event. As with last year we arrived nice an early and still had to wait in long line to get into The Rattlesnake Bar and Grill, the hosting restaurant. It was clear that people were amped to attend the Burrito Bowl 2, and rightfully so!

Like the first year, there were several stations set up around the restaurant for people to chat with the chef and grab a burrito. There were 9 stations set up featuring places such as Boloco to Taranta.

Great Presentation for the Texas “7 Layer Dip” Burrito from Chef Jon Gilman from Church.

It was really obvious that this burrito was themed around Seattle because it had a spicy seafood mixture in there and was accompanied by a salsa roja. Andy Husbands (Tremont 647) is from Seattle so maybe he had unfair advantage getting a city that he knows so well, but in the end I am glad because it was so good. And I was not the only one to think so being that Andy’s burrito won Judge’s pick! Congrats!

Since The Rattlesnake is one of our favorte places to eat it was no surprise that Brian Poe made a great burrito. This had Velveeta in it! ha!

This ‘burrito’ was made to represent Pittsburg. hmm this? Pittsburg? Well, the Steeler’s heavenly locked Troy Polamalu is Samoan, which is what inspired this burrito. It was not my favorite because the pineapple pork was a bit hard to eat without cutting, however itw as vary flavorful.

Both Emily and I voted that the Korean-inspired burrito from Marc Orfaly of Pigalle was our favorite. We enjoyed the kimchi and soy aioli that topped the pork burrito. I have not had much kimchi before but really liked the flavor it added to the burrito. It was clearly Asian but still very subtle.

Brian Roche of Lolita Cocina and Tequila Bar made a San Francisco-inspired burrito, which was voted by the crowd as the favorite securing his win for Burrito Bowl II! Congrats!

I already can’t wait to attend next year’s event.

BTW… here I am (with my Heidi braids) on the Boston.com website 🙂

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Ole! First Annual Burrito Bowl Recap

February 8, 2011

When I first saw a tweet about the First Annual Burrito Bowl at Rattlesnake Bar I knew that I would have to rush to get tickets to attend this event. Thankfully I did because the event sold out and was a blast.

It’s no secret that Rattlesnake is one of my favorite places in Boston. So I obviously could not miss a chance to go there, while enjoying this burrito battle. The premise was simple, top chefs in the Boston area “serving up an edible homage to their favorite NFL team” making burritos to be judged by a panel and by the public.

Natalie, Jason, Price and I arrived early to grab some seating for us since we knew it would be packed. Emily and Peter followed shortly thereafter to pile in the booth after us. We all took turns supervising bags and coats while roaming around taking bowls back to sample together. An afternoon as simple as sampling the various burritos and enjoyed some beers and margaritas* results in some heated debate regarding the burritos.

– The frito pie inspired one was really good, however not really a burrito!

– The one with the roasted pig was fatty and there was some idenitifiable thing in the rice that was really chewy. However, it had a good slaw on it. Also, it had a QR code on it directing you to the recipe, which is fun and creative

– The New Orleans Saint’s one was a favorite since they fried each piece of fish at the station so it was hot and crispy. I would love this as a whole dish.

-The only one that resembled a burrito was submitted by Brian Poe (host) and consisted of chicken braised in duck fat. The sauce served with that was amazing.

Seeing a packed restaurant with people buried over bowls of burritos and chefs conversing together about their recipes just proves that food is a great connector. It certainly brought us all together to enjoy a rainy Saturday afternoon.

The line up:

Jason Hutchinson of Boloco, Laura Henry-Zoubir of Church, Jason Santos of Gargoyles on the Square, Erwin Ramos of Ole, Brian Poe of Poe’s Kitchen at The Rattlesnake, Jose Duarte from Taranta, Andy Husbands of Tremont 647.

The winners:

Judged: The roasted pig buritto bowl from Jose Duarte (Taranta)… not my favorite

People’s Choice: Frito Pie burrito from Jason Santos (Gargoyles on the Square)… not a burrito!

UPDATE: RECIPES FROM THE EVENT! FIRST ANNUAL BURRITO BOWL RECIPES

I really enjoyed the event. It gave me the opportunity to see food bloggers Jacki and Meesh from Just Add Cheese and Bianca from Confessions of a Chocoholic. Getting a chance to taste different plates from great restuarnts I have not been to was a great experience. Plus I can’t deny that I enjoyed the 3 margaritas I had.

*Uber excited that the Cranberry Ginger Margarita that I created and won for the 20th anniversary event is now on the newly revamped drink menu!!!*

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Almost legal

October 19, 2010

Last night Price and I went to The Rattlesnake‘s 20th Anniversary Party. We had a blast celebrating this occasion at one of our favorite places in Boston. Oh you wonder how did we get on the list? Well I’ll tell you… I WON THE MARGARITA CONTEST!!!!!! w00t w00t!!! I won the contest with the Cranberry Ginger Margarita recipe that I previously posted about. I was so excited to get the email saying that I won. The best part was that part of the contest prize was that a donation would be put in your name to the Dana Faber Cancer Institute. But I asked Chef Brian Poe if it could be made in my mom’s name since she survived breast cancer and he agreed.

We enjoyed the food that included some of our favorite things on the menu, like Grilled Corn Bread, Prosciutto-Wrapped Blackened Tuna, Hudson Valley Duck Tacos, and Horseradish & Red Wine Braised Beef Short Rib Tacos. The beef short rib tacos are only on the menu for a short period of time so I know I will have to get them again before my luck runs out. What I really appreciate about the food there is how well it all comes together, like I would never think a lavender oil would make sense with a lobster stuffed grilled avocado but it really does.

Besides the food, they had an open bar! Since I had a coughing fit the minute we walked in, I stuck with some water at the start of the night. While we were seated and enjoying the food a waitress came up to us asking if we wanted any drinks. I was planning on going with a Raspberry Margarita, one of their “Pink” drinks that was featured. BUT THEN… she went on to tell us about “another margarita that’s really good. A Cranberry Ginger Margarita.” So she is rattling on about the margarita and how it is made with a gingered sugar rim, all while I am trying to tell her that it’s ‘mine’. When she was explaining about the contest I was able to shout over the party’s noise to let her know that I was the winner. So at that point I had to get it. It was really exciting to try it there esp since I didn’t think it was going to be there since the contest said it would be on the menu from 10/20-11/20. Surprises are always good.

Chef Brian Poe and myself, while getting photographed by Stuff Magazine and Price at about the same time

Before leaving I got to chat with Chef Brian Poe for a few minutes about the contest, margarita, and how much I love The Rattlesnake. No, I was not a complete kiss ass. We had a real conversation about how the place has really improved since he started there in 2009. For example, I have tweeted and FB msg’d Poe in the past and he has msg’d me through FB and yelp about different ‘issues’. One being that they had shitastic neon paper menus and I told him how that did not properly represent the good quality of his food (he remembered that!). We also discussed the new uniforms for the waitresses there. Yay! No more tight mini black skirts!!!! In general I loved how he actaully remembered the feedback I, and others, have given him and how he has evaluated those things in order to improve The Rattlesnake. How can you not like a place that is constantly striving to get better?

So that is why Price and I had a great night and why we will continue to go back to the Rattlesnake.

If you are in Boston stop by there, and try the Cranberry Ginger Margarita before 11/20!!!!

Cranberry Ginger Margarita

October 11, 2010

Poe’s Kitchen at the Rattlesnake Bar and Grill is one of my favorite places to eat. Chef Brian Poe has transformed this bar and restaurant into a place that I actually want to go to. Prior to coming to the Rattlesnake the only reason to go was because of it’s roof deck, and since that was it’s only positive thing the line to get up there was maddening. Now, I don’t give a crap about the patio, I just want the food and drinks. We have been there for several birthday’s now, and several ‘just because’ times. Just because I would like corn bread time. Just because I would like to go there for brunch, but incorrectly assume it opens at 11, and wait outside for 30 minutes time. Just because it’s Tuesday. (swoon)

When I saw a drink contest posted on their Facebook page, I knew I had to give it a try. I’ve spent the night making Cranberry Ginger Margatias for Price to try and give me feedback on. Such a difficult task!! ‘ Too Sweet” “Not enough tequila” “Needs lime?” “The sugar works, but…” So, I’m hoping that this recipe will make it into the top 3 for voting. Fingers crossed.

The first thing that came to mind was to make a margarita with cranberry juice. Why? Well why the hell not? But really it had everything to do with the upcoming season. The fall just screens cider and cranberries to me. Ruling apple juice/cider out I moved forward with the cranberry base. The second thing that came to mind was ginger. I have been on a major ginger kick this year, mainly making a lot of ginger infused simple syrup for seltzer. Instead of a ginger simple syrup, I decided to use Domaine de Canton, a French ginger liqueur. The combination of cranberry and ginger worked well, so full steam ahead. The rest fell into place- a gingered sugar for the rim, and a squeeze of lime to add tang.

The result is a margarita that has bite, since the cranberry brings acidity, much like the normal margarita. However, the sugar and liqueur bring some sweetnes, to cut the tartness. The Cranberry Ginger Margarita makes for a great fall cocktail because of it’s seasonal flavors. It can even been accessorized with some fangs for Halloween- this margarita has bite!

Cranberry Ginger Margarita

4 oz of cranberry juice cocktail

1 1/2 oz of tequila

2 oz of Domaine De Canton (ginger liqueur)

wedge of lime

cranberries (for garnish)

Sugar for the Rim

1/2 cup sugar

1 teaspoon ground ginger

Prior to mixing the drink, combine the sugar and ginger on a plate to rim the glass. Wet the edge of the glass with water, drip into the sugar mixture, remove and let dry while mixing the drink.

Fill a glass half way with cubed ice, pour in the cranberry juice and add the cranberries. Add the tequila and Domaine De Canton. Squeeze the wedge of lime into the mix. Pour drink into rimmed glass.

Enjoy!