WhereToEat.in

Hey, we launched a website!

∞ posted 13 years ago

Check it out, http://wheretoeat.in! 2011 Boston Bacon and Beer Festival information is right here! Tickets on sale Friday, April 1st at 1PM.

Ice Cream Showdown!

∞ posted 13 years ago in food events ice cream boston somerville chris piascik contains 1 note

The Ice Cream Showdown is coming! The Ice Cream Showdown is coming!The Ice Cream Showdown is coming!

Save the dates August 21 (Union Sq, Somerville) and August 22 for the next @eatBoston event, the Ice Cream Showdown (SoWa, Boston) sponsored by Stonyfield.

Full details on tickets, participants, locations early next week. For now, mark your calendars and get ready for ice cream mayhem like you’ve never experienced before!* T Shirts available here!

*You may have, at some point in your past, experienced similar ice cream mayhem.

Interview with Chef Jason Santos of Gargoyles and Hell’s Kitchen

∞ posted 13 years ago in boston restaurants chefs food cooking tv television hell's kitchen gordon ramsey contains 1 note

Earlier today, Jason Santos and I conducted an interview over Twitter. He’s on the current season of Hell’s Kitchen, and is the chef of Gargoyles in Davis Square.

Eat Boston: Thx for taking the time to try this. Let’s get this out of the way 1st. Describe Hell’s Kitchen in 140 characters or less.

Jason Santos: by far the best & worst thing I have ever done, when it was good it was really good, and when it was bad it was really bad!!!

EB: Seems like you came home with some pretty good prizes. Are you using any of them, or did they go into the gift closet?

JS: Well the wine is way gone, pots & pans are being put to good use, and the jackets….well maybe ebay? lol

EB: Changing gears a bit… What’s your background? How long have you been cooking? Give me a brief bio if you would.

JS: Graduated from Newbury college, have been cooking professionally for 13 years and have been at Gargoyles for 5 years now.

EB: How would you describe your food or the way you cook to people who haven’t eaten at Gargoyles?

JS: Modern American with a touch of whimsical lol.

EB: “Modern American w/ a touch of whimsical” could also describe your hair style. How long has it been blue?

JS: Going on 14 years now, but we are coming to an end of an era, my allowance of blue hair dye stops at age 35.

EB: Interesting. Is that a decree from someone, or just personal choice? What’s next on the head of Jason Santos?

Just kidding, what is this, TMZ? What’s your favorite dish and/or restaurant in the area?

JS: lol, I think Pigalle is amazing, just ate there and might be one of the best meals I have had in a while!

EB: Are there 2 newer chefs you’re excited about right now? Who is the young blood in the city?

JS: hmmm… I think Will Gilson from Garden at the Cellar is great and Chris Coombs from Dbar & Deuxave is on his way up!

EB: And what about the old guard? Who still brings it?

JS: I would say @kenoringer and definitely Jasper White both humble me as a chef

EB: OK, now an important question. I name a food, you tell me ur favorite place to get it. Burger? Burrito? Pizza? Seafood?

JS: Radius, Annas Taquiera, Santarpios/Regina in the North End (Tie), Summer Shack.

EB: 2 questions from readers: Kosher salt, Morton’s or Diamond’s? And how do you get the caked on crud off of glass pans?

JS: Hands down Diamond Crystal and don’t burn anything!!!! I actually don’t own glass pans so to be honest I have no clue.

EB: Haha. Thanks so much for taking the time to do this. Use your last Tweet to plug something.

JS: chefjasonsantos.com or…. Facebook http://bit.ly/baatSm

Pineapple Upside Down Ginger Cake

∞ posted 13 years ago in recipes pineapples cake dessert

A few of you on Twitter asked for the recipe of the pineapple upside down ginger cake I made this weekend. I used this recipe as a base, but made a few changes, so I’ve reposted it below with the edits. I also rewrote the instructions so I wasn’t just cold stealing it.

• ¼ c. butter
• ½ c. packed brown sugar
• 1 c. flour + a big handful of flour
• ½ c. sugar
• 1 tsp. baking powder
• ¼ tsp. salt + a pinch of salt
• ¼ c. butter, softened
• ½ c. milk
• 2 eggs (If you want, you can use 6 eggs to make pineapple upside down frittata)
• ½ tsp. vanilla
• 1 can pineapple slices in juice (Don’t get the shit with sugar added syrup)
• maraschino cherries (As many as pineapple slices used)
• Ginger (As much as you want, I used about a thick 2.5 inch root)

Take an 8" square or round pan and melt butter in pan as you preheat the oven to 375°F. When the butter is melted, sprinkle the brown sugar liberally into the melted butter. Take the pineapples out of the can (saving the juice), and place them around the pan. Really force as many pineapples into the pan as you can. Place a cherry in the middle of each pineapple. Even the ones that are buried by other pineapples.

Grate ginger onto a plate and pour the ginger juice and gratings into the mixing bowl.

Take a mixing bowl and mix the 1 cup flour, sugar, ginger, salt, baking powder, softened butter, milk, vanilla, eggs and 2.5 tablespoons of pineapple juice. After mixing, add a fistful of flour to stiffen the batter a bit.

Pour the batter over the pineapples/cherries and bake at 375°F for 30 to 35 minutes or until cake is light golden and has pulled away from the edges of the pan slightly.

Take out of the oven and allow to sit to set for a bit and then turn upside down onto a serving dish. Serve while still warm.

Bacon and Beer Fest Recap

∞ posted 13 years ago in boston food beer restaurants breweries craft brew bacon

Thank you. Thank you. Thank you. The 2010 Boston Bacon and Beer Festival was awesome. We worked a TON to put this together and I’m incredibly proud of what we all pulled off. We’re going to end up donating right around $26K to four incredibly deserving non-profits.

The event generated a lot of excitement online. Before the event, it was previewed or mentioned in or on WFNX, WBZ, Zagat Buzz, Public Radio Kitchen, The Boston Herald (Twice!), Stuff, Thrillist, The Weekly Dig, BostInnovation, Wicked Local, The Huntington News, Beer Advocate, Beer Loves Food, Beer411, Examiner, The Sun Chronicle, Royal Bacon Society, and The South Ender. Some great recaps of the event were posted in or on Yelp, Universal Hub, Bostonist, The South End News, We Are Not Martha, Chowhound, Cave Cibum, A Boston Food Diary, JQLounge, Ben, Beth, and Beer, Brew England, The Economical Eater, and Sweet and Sour Boston, along with several other hits as well. Lastly, I didn’t get a chance to take any pictures, but here are some great galleries of the event: Izzy Berdan, CaveCibum, Emil1001, Ben Jacobs, and Sebastian Cross.

Many thanks to everyone who helped put this together including especially the restaurants, breweries, and volunteers.

If you’ve got a recap or photo gallery, please post it to the Eat Boston Facebook Wall or @reply me on Twitter.