With the recipe to prove it, @sipsmith is here to tell Boston that gin is IN this summer! Be sure to sure to stop by Woods Hill Pier 4 to check out the Sipsmith Pop-Up Bar for a create your own G&T experience. See below for dates and times for the pop-up. #sponsored
@woodshillpier4
July 28-30 from 5-9PM
August 4-6, 11-12 from 5-9PM
Whether you're in Boston or across the pond, gin is IN this summer! Be sure to sure to stop by Woods Hill Pier 4 to check out the @sipsmith Pop-Up Bar for a create your own G&T experience. See below for dates and times for the pop-up. #sponsored
@woodshillpier4
July 28-30 from 5-9PM
August 4-6, 11-12 from 5-9PM
Designing a new kitchen? Most designers advise you start with appliance selection (it impacts cabinetry and layout tremendously). One hour with a @clarke_showrooms Consultant will save you months of research.
Find inspiration in full-scale kitchens by top designers and see more models of Sub-Zero and Wolf than anywhere else. Plan your visit—Clarke is definitely worth the trip! #sponsored
Taste Dinner Series 2021
🚨 JUST ANNOUNCED 🚨 This month, Boston Magazine will host the highly anticipated 11th annual Taste event, celebrating the November dining issue of Boston magazine. This year, you can join us for a curated collection of intimate, multi-course dinners recognizing the best chefs and restaurants in Boston. There are limited seats available for this exclusive dinner series. For tickets and more information on the full line-up of the participating chefs and restaurants, menu offerings, sponsors, COVID safety measures and more, visit bostonmagazine.com/taste. 👨🍳🍝#Taste2021
Participating restaurants for Week 1 include:
MIDA
GrandTourBoston
Mooncusser Boston
Thistle and Leek
Woods Hill Pier 4
Thank you to our event sponsors Lantern, Little Leaf Farms, Tequila Herradura, Woodford Reserve, San Pellegrino, and Acqua Panna.
Join Boston Magazine and Get Konnected! on Friday, October 22 for a virtual women’s conference on topics like: financial literacy, networking, small business growth, sustainability, fashion, and more! Can’t commit to a whole day? Jump in and out as fits your schedule! Tickets are only $20 and available at https://www.bostonmagazine.com/whatyouneedtoknow
Videography By: GW Visuals
#whatyouneedtoknow2021 #whatyouneedtoknow
Cooking Live! Sponsored by Cointreau
Will Gilson, Chef/Owner of Puritan & Company Sponsored by White Claw Hard Seltzer
Citrus Marinated Fish Tacos with Cabbage Slaw and Chipotle Crema
Ingredients
1 lb fresh cod
Salt and freshly ground black pepper
1 can White Claw Natural Lime
2 tbs vegetable oil
1 small lime, juiced
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp paprika
8 white corn or flour tortillas
Chipotle Crema Sauce
1/2 c sour cream
1/3 c mayonnaise
1 small lime, juiced
1/2 tsp garlic powder
1/2 tsp cumin
1 tsp chipotle chili powder or smoked paprika
¼ tsp salt
1 tsp tabasco hot sauce
Cabbage Slaw
1 lb thinly sliced or pre-shredded cabbage
1 tsp salt
¼ c thinly sliced red onion
½ c thinly sliced cilantro
1 small jalapeno pepper, diced small
Juice from 2 fresh limes
2 tbs vegetable oil
Toppings for Serving
Cojita cheese, diced tomatoes, fresh cilantro, avocado slices, lime wedges, pickled jalapenos, hot sauce
Kitchen Equipment
Mixing bowls, whisk, knife, cutting board, and sauté pan or grill
Mary Lattouf, Co-founder of @belulugreen is brining us a special happy hour this week. Both a COCKTAIL & our very first MOCKTAIL on this edition of The Boozy Broadcast!
CLEAN VACCINE COCKTAIL
(Immunity Boosting Cocktail)
Ingredients:
2 Ounces Vodka
6 Ounces Lulu Green Clean Vaccine
Ice cubes
1 Lemon Slice
1 Fresh Mint Sprig
Method:
Pour vodka and juice into an ice filled cocktail shaker. Shake thoroughly. Strain and pour into martini glass. Garnish with lemon slice + fresh mint. Enjoy.
Herbal Superpowers:
•Astragalus: Immunity Booster
•Elderberry: Antiviral Properties + Natural Allergy Reliever
MOODY BLUE MOCKTAIL
(Calming Mood Balancing Mocktail)
Ingredients:
6 Ounces Lulu Green Mood Ring
2 Ounces Tonic Water
Ice cubes
1 Lemon Slice
1 Fresh Mint Sprig
Method:
Pour juice into an ice filled cocktail shaker. Shake thoroughly. Strain and pour into martini glass. Add tonic water. Garnish with lemon slice + fresh mint. Relax + Enjoy.
Herbal Superpowers:
•Lemon Balm: Mood Enhancer, Anxiety + Depression Reliever
•Lavender: Calming, Stress Reducer
•Butterfly Pea Flower: Natural Anti-aging Beautifier
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#bostonmagazine #bestofboston #cocktails #cocktailsathome #cocktailgram #socialdistancing #boston #bostonfoodies
Cooking Live (a Cinco de Mayo special edition) presented by Tequila Herradura
In honor of Cinco de Mayo, Chef Jason Santos of Citrus & Salt joined us for a special edition of Cooking Live presented by Tequila Herradura. He made his traditional Guacamole and delicious Chili-Cheese Corn alongside the simple and classic Herradura Horseshoe Margarita.
THE HORSESHOE MARGARITA
2 parts Tequila Herradura
1 part Fresh Lime Juice
½ part Agave Nectar
Instructions:
Combine all ingredients and shake with ice to chill. Strain over fresh ice and garnish with half-salt rim and lime.
Guacamole:
3 ea. avocados, slightly mashed
1 ea. lime, juiced
½ ea. medium onion, diced
2 ea. scallions, minced
½ jalapeno, seeded & minced
2 ea. tomatillos or tomatoes, small diced
2 tbl. cilantro, minced
TT salt
Instructions:
In a large bowl mix all ingredients together and season with salt. Serve immediately or cover flush with plastic wrap and refrigerate.
Chili-Cheese Corn:
1 tbl. canola oil
2 ears. corn, removed from the cob
2 ea. garlic cloves, minced
1 ea. packet powdered cheese (from mac & cheese)
1 packet chili seasoning
1 tbl. cilantro, minced
TT s&p
Instructions:
In a hot sauté pan add canola oil. Add the corn and garlic cook until slightly toasted. In a separate bowl mix powdered cheese and chili seasoning. Sprinkle corn with as much seasoning as you like then shut off heat and add cilantro and season.
Possible Garnishes:
Cotija cheese
Minced onion
Shaved jalapeno
Cilantro sprigs
Lime
Tortilla Chips
Equipment Needed:
Sauté pan
Mixing bowls
Cooking Live (From Home) with Andy Husbands
No fear if you missed Chef Andy Husband's Instagram live BBQ Fried Rice on Friday night! Video, recipe and instructions below to enjoy at your convenience. Happy Easter!
The Smoke Shop BBQ Fried Rice:
3 cups cooked jasmine rice (Equal to 1 cup uncooked. Make this the night before or earlier in the day!)
Dice, mince, and measure out the following items prior to 5pm:
1 tablespoon vegetable oil, divided
1/2 tablespoon sesame oil
8 ounces Smoked Beef Brisket, diced (or any leftover protein!)
1/2-inch piece ginger, peeled and minced
1 clove garlic, minced
1/2 large yellow onion, diced
1 rib celery, diced
1/2 large carrot, peeled and diced
1/2 small head bok choy, cut crosswise into 1/4-inch strips
1/2 cup fresh or thawed frozen peas, blanched
1/8 cup fish sauce
1/8 cup soy sauce
1/8 cup sambal olek, or your favorite Asian hot sauce
1/8 cup roughly chopped cilantro, divided
1/8 cup roughly chopped basil, divided
1/9 cup roughly chopped mint, divided
2 large eggs
Kitchen equipment:
Large heavy bottomed pan, wooden spoon, plastic spatula, mixing bowls, cutting board, and knives.
Method:
Place the jasmine rice in a fine mesh strainer and rinse until water runs clear; drain well. Combine the rice, water and salt in a 2-quart (1.9 l) saucepan over medium high heat. Bring to a boil, stir well, and lower heat to simmer, partly covered, until the rice is tender, about 18 minutes. Set aside to cool, then transfer to a container with a tight-fitting lid and refrigerate overnight.
Heat 1 tablespoon vegetable oil and the sesame oil in a large heavy bottomed pan over medium high heat. When the oil is smoking hot, add the meat, ginger, and garlic and cook, stirring, until fragrant, about for 1 minute.
Add the onion, celery, and carrots and continue to cook and stir until the vegetables just start to soften and brown slightly, 1 to 2 minutes. Add the bok choy and peas; continue to cook, stirring continually and scraping up any browned bits stuck to the pan, until the peas are
Cooking Live (From Home) with Sandrine Rossi of Frenchie and Colette Wine Bistro
If you missed the chance to cook with Sandrine, now you can make her signature cocktail and chocolate mousse at your leisure.
Here is what you'll need—
Frenchie 76 Ingredients: gin, sparkling wine, lemon juice, sugar or simple syrup, one lemon and ice.
Equipment: Cocktail shaker, cocktail jigger, champagne flute, strainer and peeler.
Mousse au Chocolat Ingredients: .5 lb chocolate (above 49%), 6 eggs separated, up to 3oz sugar and berries are optional.
Equipment: Saucepan, mixing bowls, whisk, spatula, a container of your choice and a piping bag if you have it. Bon appetite!
Salon Eva Michelle treats Boston magazine Staff to in-office hair and beauty services with HairResQ!
Salon Eva Michelle is treating us to a special day in the office with #HairResQ! Check it out LIVE right here for some great tips and tricks.
Join us at Taste!
Experience Boston magazine's Taste 2017, November 14th at the Boston Children's Museum. Tickets on sale now!
