Sir Kensington's and b.good Giveaway

I have quite the fun giveaway for you today - just in time for BBQ season!

The folks at Sir Kensington's reached out to me a few weeks ago and asked if I'd be down to sample some of their all-natural condiments. Based out of New York City, Sir Kensington's condiments are non-GMO, boast only real, legible ingredients, and their ketchup - unlike the "big guys" - has no high fructose corn syrup.

Sir Kensington's products are sold at stores like Whole Foods and Formaggio Kitchen, as well as restaurants throughout the United States - like b.good.

b.good in Harvard Square.

B.good's goal is to make fast food "real" by having their food be made by people...not factories.

I visited the b.good in Harvard Square for lunch last week and decided to try a Cousin Oliver veggie burger ($6.59), topped with lettuce, tomato, onions, and Chef Tony's homemade pickles (on a whole wheat bun). I also got a side of hand-cut fries ($2.99).

For dipping the fries in (and, later, smearing on my burger), I got a few cups of Sir Kensington's Classic Ketchup.

The homemade veggie burger was chock-full of black beans and corn, and it was nicely crisp on the outside. The size of the burger was also ideal - filling enough, but not unnecessarily large. The well-seasoned, non-greasy French fries were also spot-on.

Most importantly, the ketchup was quite incredible. I've had "all-natural," homemade ketchups before that just don't have the nostalgic consistency of the ketchup we're all used to. But Sir Kensington's ketchup has that smooth, thick texture while possessing a fresh tomato flavor - without all of that extra sugar. The ketchup was also ideally salty, but not too salty that it could still pair well with b.good's fries. 

So, are you interested in trying Sir Kensington's condiments (and b.good) for yourself? The friendly folks at Sir Kensington's are giving a mixed four-pack of their condiments + a $25 gift card to b.good (valid at any location) to one lucky EE reader!

Source.

The four-pack includes what's pictured above: Sir Kensington's Classic Mayonnaise, Chipotle Mayonnaise, Classic Ketchup, and Spiced Ketchup.

To enter, simply leave a comment on this post about how you'd incorporate Sir Kensington's condiments in your cookouts this summer. I'll pick a winner Thursday (5/1) morning. (Please note: this giveaway is open to U.S. residents only). 

Good luck!

My meal at b.good was complimentary. All opinions are my own.

This giveaway is now closed.

My Current Obsessions

I'm at the point where many of my fellow New Englanders are: I'm done with winter.

Don't get me wrong - I love snowboarding, drinking hot cocktails, and enjoying how beautiful the snow makes everything look - but I am just done with the bitter cold. And the wind. And the ice.

But, instead of making this post all about what I dislike, I decided to focus on the things I am currently loving. That should warm things up a bit! (Maybe? Hopefully?!).

1.) Lemon water.

Z sent me this article about the benefits of lemon water a month or two ago, and I've been obsessed with the drink ever since. To be honest, I rarely think about its benefits - I really just drink it because it tastes so damn good. And it's refreshing! Who knew adding a few slices of lemon to tap water would make such a difference?

2.) Pretzel Crisps.

This box of Pretzel Crisps' new flavors - and "mini" Crisps - landed on my doorstep last week. It was a pleasant surprise, especially considering I'm a big fan of the snack food. I haven't tried all of the new products yet, but the Honey Mustard & Onion is a must-try. Especially when dipped in hummus.

3.) True Detective.

[Source]

Um, yeah...is anyone else watching True Detective? This new HBO series just started a few weeks ago, and I am officially obsessed. We typically watch it right after Shameless - my other favorite show - which makes Sunday nights pretty darn awesome. But seriously, I didn't think I'd like this show (which stars Matthew McConaughey and Woody Harrelson), but I do. It's incredible!

4.) Our new food processor.

[Source]

My tiny, pink food processor finally hit a wall a few weeks ago (conveniently, while I was making hummus for a catering gig). Annoyed, I threw the food processor in the trash and immediately ordered a new, larger one. And I must say, this new gadget of ours makes a world of difference. I haven't even used all of the accoutrements yet, but the standard steel blade works wonders.

5.) Bourbon Coffee.

This Rwandan coffee shop is within walking distance from my house, and I go there often for the great coffee and free wi-fi (they also have a parking lot in the back, thanks to being within the Lesley University building). I actually never even heard of this place until my cousin - who joined the Peace Corps and was heading to Rwanda - told me about it. And I am so glad he did. This place makes some of the best coffee I've ever tasted. It also helps that they have plenty of outlets, considering I need to plug in my laptop. It's also located right off the Red Line for those who commute. Great coffee, atmosphere, and accessibility? Yeah...you can see why I love this spot!

What are you currently obsessed with?

Dinner at Rialto

Last week, Z and I braved the freezing cold...and wet, falling snow...for dinner at Rialto Restaurant in Harvard Square. We may or may not have walked from our house in Porter Square, which normally would be fine, but - as I mentioned before - it was freezing and snowing. Thankfully, we made it to Rialto alive.

We had a gift card to Rialto, which gave us a chance to finally try this highly acclaimed restaurant. The prices are a bit high for a "normal" evening out, but with James Beard Award-winning Chef Jody Adams in the kitchen, it's no surprise why.

Z and I sat in the bar area, which was still an elegant and romantic spot to dine in. (Also, the bar menu had a few more vegetarian options for us). 

My meal began with a glass of pinot noir ($12).

After we placed our order for dinner, our slightly over attentive yet very knowledgeable waitress brought us some fresh, crusty rolls with dipping oil - made with some of the best olive oil I've ever tasted.

For our meal, Z and I decided to split a bunch of small plates so we could try a little bit of everything. First up: the cheese plate ($16), which came with three different types of cheeses and accompanying fruits and handmade, rustic crackers.

Z and I are tough critics when it comes to our cheese plates, but Rialto's version did not disappoint. There was more than enough cheese for the two of us to split, and the almond-stuffed dates, fresh grapes, and tangy fruit "jelly" (it was more like a grown-up Fruit Roll-Up) were all fantastic complements to the cheeses.

I'm a terrible blogger and didn't write down the name of these chickpea cakes ($5), but trust me when I tell you, they were much more delicious than they look. Somehow, a ton of flavor was infused in these little cakes, and the accompanying herb sauce was a fresh and necessary addition to the dish.

Next up was the arancini ($5), which was chocked full of perfectly cooked risotto and melty, delightfully salty taleggio cheese. The breading on the outside was wonderfully crisp without being greasy, and the sweeter tomato sauce underneath it all made for a divine dipping sauce.

We also ended up dipping our arancini (and, well, everything else) in these saffron peppers ($5).

Chocked full of golden raisins and pine nuts, these sweet, saffron-infused peppers were borderline addictive. Honestly, you wouldn't think a bowl of soft peppers would be so good, but they were. Sometimes, the simplest dishes - when done well - can be the best, and this was our favorite dish of the night. 

All in all, we had an incredible meal at Rialto, and we were both so glad we finally got to try this place out. Trying just a few small dishes in the bar area also made the meal somewhat affordable, while still being special.

Have you ever dined at Rialto before? If yes, what's your review?

Brunch at Beat Hotel

Our friends from New York were in town this past weekend, and we made plans to do brunch (with a few other couples included). I wanted to pick a space that could accommodate a larger party, had great food, drinks, and atmosphere, AND took reservations. That ideal brunch spot ended up being Beat Hotel.

I've been to Beat Hotel several times now for drinks as well as dinner, and I just love the vibe there. The food and cocktails have also been consistently great, and I love how the owner is always walking around, greeting people with a smile. 

Thankfully, Beat Hotel doesn't disappoint on the brunch front, either. 

My meal began with a Bloody Mary ($10), which had a nice kick of spice. I'm a sucker for olives in my Bloodys (which this had), but I also appreciated the peperoncini garnish.

Beat Hotel's brunch menu offers a variety of breakfast and lunch dishes (and plenty of vegetarian options), but I was in the mood for breakfast. I opted for the Vegetarian Omelette ($14), which was chocked full of mushrooms, cheese, and onions. On the side was a delightfully thick slice of multigrain toast, a small side salad, and some crispy frites. 

The side salad was a little too overdressed for my liking, but I still ended up eating the entire thing - I think the tangy dressing ended up complementing the other flavors on the plate well. The frites were a big hit throughout our table, as they were fantastically crisp and well seasoned. 

Many of us at the table also had a cup of coffee, and many of us commented on how good the coffee was. It's the little things, but I always appreciate a good cup of coffee at a restaurant!

During brunch, Beat Hotel also has live jazz, and - like when I went last time for dinner - the live music was exceptional. Not only was the music itself great, but it still somehow ends up being background music (vs. having to scream at the person next to you just to have a conversation).

Finally, the prices at Beat Hotel are a little more than what I'd normally like to pay, but this is one of the few places I'm willing to splurge. You really get what you pay for in terms of the quality of food, service, and atmosphere.

All in all, Beat Hotel ended up being the ideal place for our larger party to grab brunch and catch up.

Rialto and Muir Glen Tomatoes Giveaway

If you like tomatoes, Jody Adams, and Rialto, then this giveaway is for you.

Unfortunately, tomatoes are not fresh, juicy, and delicious year-round - that's where Muir Glen Organic Tomatoes comes in. These canned tomatoes are picked at the peak of ripeness once a year in California and canned within hours. This method locks in freshness and fantastic tomato flavor. Just last night, I used two cans of their Fire Roasted Crushed Tomatoes to make a simple pasta sauce, and the flavor was fantastic. It's clear fresh tomatoes are used in their products, and somehow, Muir Glen tomatoes avoid having that tin can aftertaste. 

In an effort to prove that we can still enjoy tomatoes year-round, Muir Glen asked me if I'd like to offer a giveaway to you all. The giveaway involves loads of their tomatoes, as well as several special items from Chef Jody Adams of Rialto (and TRADE), a James Beard Award-winning chef.

So, what's up for grabs? Here's the lengthy list:

-$50 gift card to Rialto

-Signed copy of Adams' book, In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant

-Nine cans of Muir Glen Organic Tomatoes (including Diced Tomatoes, Fire Roasted Crushed Tomatoes, and Fire Roasted Diced Tomatoes)

-Bamboo serving tongs

-Canvas tote bag

-Guy Fieri can opener

To enter, please leave a comment on this post with your favorite dish to make using tomatoes. For an extra entry, tweet: "I want to #win a gift package from @Rialto02138, @MuirGlenOrganic, and @MichellePC!" Please leave a second comment with your tweet. 

I will pick a winner on Monday, December 23rd. Good luck!

*I received the same gift package in return for hosting this giveaway. All opinions are my own.

This giveaway is now closed. 

King's Hawaiian Brunch at Catalyst

If you've been reading this blog for a while, you know that carbs are my jam. Even with my wedding under four weeks away (gasp!), I still manage to eat my bodyweight in carbs on a daily basis.

So, when the folks at King's Hawaiian bread asked me if I wanted to attend their brunch event at Catalyst, I couldn't say no.

King's Hawaiian is a family-owned business that began back in the 1950's (you can read all about their history here). Repping for the company at this brunch was Courtney, the granddaughter of King's Hawaiian's owner and founder (Courtney's dad is currently the company's CEO). Courtney was sweet, hilarious, and extremely proud of her family's product and business model. 

For this brunch event, Catalyst was basically transformed into a Hawaiian getaway. Hawaiian music was playing through the restaurant's speakers, and the table decor included vibrant flower centerpieces and bright orange tablecloths. It was stunning.

Our meal began with guava mimosas (not pictured) and a few passed appetizers. I sampled the Fig and Blue Cheese on King’s Hawaiian Crostini with Cassis Syrup, as well as the White Gazpacho Sips, which were garnished with a grape and a Crispy King’s Hawaiian Garlic Chip. Some King's Hawaiian bread was also blended into the gazpacho to give it an extra creamy (not to mention interesting) texture.

After the passed appetizers, we all sat down for our plated meal. Catalyst Chef William Kovel had prepared several courses for this event, all using King's Hawaiian bread. Our first course was the Seared Ahi Tuna Salad with local greens, tomato, cucumber, and sheep's milk feta topped with black olive tapenade and King's Hawaiian crostini. The tuna was incredibly fresh, and I loved the varying textures and flavors in this dish.

For our second course, we had several entree options, but I went with the Maine Lobster Salad served on King's Hawaiian Original Hawaiian Sweet Hot Dog Bun, with house-made chips on the side. 

Filled with fresh herbs and lightly dressed in mayonnaise, this was one near-perfect lobster salad roll. The sweet, buttery bun paired with the obviously fresh lobster beautifully. It was also a bonus that the roll was piled high with the delicious crustacean.

Finally, for dessert, we had King's Hawaiian White Chocolate Chip Bread Pudding with caramel sauce, which Chef Kovel and Courtney showed us how to make before it was served to us. 

I'm not typically a big dessert person, but I ate every last bite of this one. Somehow, it wasn't overly sweet, but wonderfully decadent and full of white chocolate and caramel flavors.

This was such a fantastic event, and I loved learning more about King's Hawaiian bread and the family behind it. In the Boston area, I've seen their products at Shaw's and some Star Markets, to name a few - you can also find a retailer near you that carries them by clicking here. I definitely recommend giving their products a try, especially for your next BBQ!

Friendly reminder for the local folks: I'm partnering with the Boston Wine School this Thursday for a six-course wine dinner. I'm doing the cooking, and the wine experts will be pairing a different wine with each course. I hope you can join us, or at least share this event with your friends! Tickets can be purchased here. 

Summer Entertaining with Formaggio Kitchen

Last week, I attended yet another class at Formaggio Kitchen - but this time, we learned all about summer entertaining.

The two-hour class included a variety of sips and nibbles prepared by Julia and Jessica (our instructors for the evening). Each drink and bite we tried were all simple yet elegant items that can easily be put together for a summer shindig - and require little heat to prepare.

First up: a Cocchi Americano Cocktail paired with apricots with Bayley Hazen Blue Cheese and honey, as well as roasted red grapes with thyme and buffalo mozzarella.

This was one of my favorite pairings of the evening thanks to the simply prepared but wildly fresh apricots. The sweet apricots paired with the tangy, stinky blue cheese was an incredible combination, and the refreshing cocktail happily washed each bite down.

The second pairing of the night included Rose Sangria with fresh berries and June Taylor Blackberry Fennel Syrup, served alongside a goat cheese tart with tomato jam and cherry tomato confit.

Haven't I said enough with "rose sangria"? In case I haven't, this beverage was way too easy to drink, and it complemented the rich, buttery tart beautifully.

The third pairing of the evening included a variety of cheeses, paired with a Cantine Cincinnato "Castore," 2012. 

The cheeses included a goat's milk, two sheep's milk, and a cow's milk, all paired with a different condiment.

My favorite cheese and condiment pairing was the Cabot Clothbound Cheddar with the Fieschi Mostarda di Cremona (candied fruits). The sweet, syrupy fruits paired with the salty cheddar was a divine combination - and the white wine they were paired with didn't hurt, either.

The final course of the evening was a Poderi Cellario Moscato d'Asti, 2012 (not pictured) served with honeyed ricotta, which was topped with macerated strawberries and extra aged balsamic drizzle.

I'm usually not a fan of moscato - it's typically too sweet for me - but this one was surprisingly dry and crisp. The dryness of the wine also helped to balance the sweetness of the dessert, which was decadent and dangerous (let's just say I ate the entire thing in about 30 seconds).

Formaggio Kitchen's Summer Entertaining class was informative, fun, and incredibly delicious. We even got sent home with recipes for the dishes we sampled during the class! I highly recommend taking one of their classes, if you haven't already.

If the world was going to end tomorrow, what would your last meal be? Mine would be a bottle (or two) of wine, cheese, and crusty bread.

This post is part of an ongoing partnership with Eventbrite Boston. Eventbrite enables people all over the world to plan, promote, and sell out any event. It's also a destination for people to discover awesome events going on in THEIR city! Whatever your desires, hobbies, or interests - from photography workshops and wine classes to food festival and industry conferences, there's an event on Eventbrite for you to attend! Keep up on the goings-on in Beantown by following Eventbrite Boston on Twitter, or liking them on Facebook! Planning an event? Go ahead and create an account to get started. 

Strawberry Harvest Review Dinner

Last week, I had the pleasure of joining a few other bloggers for Harvest's latest The Harvest Review dinner. This month, the tasting dinner focused on strawberries (from Ward's Berry Farm in Sharon), and was appropriately named "Berry Good Time."

How The Harvest Review dinners work is you pay $44 to enjoy four courses, each paired with a different wine (tax and gratuity not included). Executive Chef Mary Dumont, Executive Pastry Chef Brian Mercury, and Wine Director John Mooradian present the dinner before it begins, explaining each dish and why they paired it with each particular wine.

Although The Harvest Review dinners are a set menu - and although Harvest's website says they are "unable to accommodate special requests" - I was definitely taken care of for being a vegetarian. Chef Dumont, when presenting the dishes, even made sure to include the vegetarian course they prepared for me. 

For the first course - while the omnivores enjoyed a Grilled Kurobuta Pork Sausage - I had homemade tortellinis filled with smoked ricotta. Like the sausage, mine also came with pickled green strawberries, toasted brioche, and strawberry black pepper gastrique.

This dish was paired with a crisp white wine (Herdade Do Esporao, Gouveio Blend, Alentejano, Portugal 2011). I don't usually love smoke flavor, but I adored the whipped, smoky ricotta with the tart strawberry gastrique. And the pickled green strawberries? Surprisingly delicious and interesting.

The second course was a Lavender Compressed Strawberry Salad, comprised of lime yogurt, lavender olive oil powder, and Eva's Pea Greens.

Paired with a refreshing rose (Chateau Virgile, Rose, Costieres De Nimes, France 2011), this was one ideal summer salad. I loved the idea of using pea greens, and the innovative lavender powder added a welcome unique flavor throughout the dish.

The third course was a Seared Scottish Salmon, served over a Yukon Gold potato, leek, and smoked bacon hash (I just ate around the bacon). Under the hash was a strawberry, ginger, and rhubarb jam. 

The salmon was paired with one of my favorite red wines, a pinot noir (Sterling Vineyards, Pinot Noir, Carneros, California 2011). The flaky, tender salmon with the soft, well-seasoned potatoes was an incredible combination. The jam was also subtle enough to help add some sweetness and tartness to the dish without being overpowering.

For our fourth and final course, we had Fresh Strawberry Sorbet, which came with strawberry meringue, lovage cream, and oat cracker.

Paired with a sweet moscato (Saracco, Moscato d'Asti, Piedmont, Italy 2011), this was one of the most interesting desserts I've ever had. The sorbet was fresh and full of strawberry flavor, and the silky lovage cream and crunchy meringues and oat crackers added necessary, varying textures to the dish.

While we were eating our dessert, Chef Mercury came out to see how we liked it. While we were talking to him, Harvest's PR rep mentioned that Chef Mercury makes all of his own sea salt. Like, he actually goes out at an ungodly hour in the morning to forage his own. We even had the pleasure of tasting his latest batch, pictured below. He adds his fresh, flaky sea salt to a lot of his desserts at Harvest.

Overall, we had a fabulous, seasonal, and mostly local meal at Harvest for their latest Harvest Review dinner. I highly recommend checking one out!

What's your favorite way to enjoy strawberries this time of year? I just love eating them as is. ;)

This meal was complimentary, but all opinions are my own.