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The online newsletter of big Burrito Restaurant Group. Published July 2008
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Pick your own margaritasMad Mex will be liquefying another two unsuspecting summer fruits in July.
Watermelon: Fresh, seedless watermelon chopped up and pureed in house. Watermelon is an excellent source of vitamin C and vitamin A, and in this case, tequila. Tapping the AnniversarySierra Nevada's Anniversary Ale—originally available exclusively at the brewery in Chico, California, was created to celebrate their 25th Anniversary in 2005. The beer has become an increasingly popular seasonal offering, and this year, Mad Mex is excited to be tapping the brew at 4pm sharp on Thursday, July 10th. This ale shares some signature traits with Sierra Nevada's unstoppable Pale Ale, including the Cascade hops. Read more about it here, and join us on the 10th—supplies are limited, and we'll drink a fair portion of it ourselves! |
Blackberry: If you like our Raspberry margaritas, this other bramble is no gamble. Dark and tart with lots of real pulp. And tequila. |
Amaizing Veggie Dinner at KayaWednesday, July 16, 2008
Aw, shucks! Executive Chef Danielle Cain has picked a big bushel of fresh corn-inspired recipes for the July Vegetarian Prix Fixe Feast. The annual favorite grilled local corn on the cob with chipotle aioli with Idiazabal cheese returns (pictured), followed by a spicy corn chowder, then a local veggie ratatouille with chevre cornbread. Stalk down the whole menu, including vegan options, here. |
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Family Resources Benefit DinnerThursday, July 31 (fifth Thursday) Since 1986, Family Resources has distinguished itself as a leader in combating child abuse by providing support and treatment services to families in Western Pennsylvania. Family Resources works with health care providers and other social service organizations to provide parents and other caregivers with the support they need to raise happy, healthy children. See the evening's special menu here. About Casbah’s benefit dinner seriesEach month, we present a menu inspired by a Mediterranean region or seasonal foods as an opportunity to enjoy a wonderful dinner while supporting a worthwhile cause. 100% of proceeds go directly to the organization of the month. |
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Parducci at Phipps CaféJuly 18 This month's wine tasting at Café Phipps will feature wines from the Mendocino Wine Company: Parducci Petite Sirah and Sauvignon Blanc. Sharing many of the conservatory's green goals, Parducci is 100% carbon neutral and uses tree-free, soy inked labels. The wines are certified bio-dynamic, and more importantly, complex and delicious! Read more about Parducci's sustainability efforts here. The café will pair a custom tapas spread with the wine samples. For more information about the events and menus at Café Phipps, contact the restaurant at 412.246.4441, or see the café's website. Also at Phipps in July: July 19 & 20: Café Phipps will be packing picnic lunches—our menu items available to go in bio-compostable packaging—pefect for the Vintage Grand Prix in Schenley Park. July 26 & 27: Complementing the Thai Candle Festival at the conservatory, the café will feature Thai-influenced items: Thai Sweet Chili Salad with chicken or tofu, Thai Tomato Soup, and Thai Beef Wrap |
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Proud to be a Pale American
Friday, July 11, 5:30 & 7:30 PM Celebrate American Independence with beer! Noted local beer expert Tony “The Beerman” Knipling will escort guests on a guided tour of true APAs. Like our country, APAs are a new world interpretation of a British original; brave brews from independent brew houses. About the beer tastings: On the second Friday of every month, a regional microbrewery will be presented by the brewers themselves or their distributors. The $20 admission includes snacks, full admission to the museum, and goodies from the brewer. |
Recipe Archive Have comments for me? Tried a recipe and want to rant or rave? Shoot an email my way.
The underlined recipes are linked to PDF documents. If you cannot open them, try using the free Foxit reader on the PC, or Preview (part of OS X) on the Mac. |
Even chefs go on vacation... or do they?big Burrito Corporate Chef, Bill Fuller
I like to cook the first dinner in the house. Not arrival night, that is for a quickie or take-out, but the night of the first full day. It catalyzes the transition from there to here, letting work and life massage their presences out of immediacy into a secondary paused presence. And it helps me settle into the kitchen, organize my thoughts around the week, and loads up the refrigerator with leftovers. This dinner was inspired by some great chickens. Every week, I purchase four delicious pastured birds from the same farmer that supplies Eleven, Casbah, and Soba. Pastured poultry is allowed to forage for food, enjoying a diet comprised of grubs and seeds and whatever else is in the field. This varied and natural diet leads to a more full-flavored chicken than one fed a synthetic feed. And the acts of walking, scratching, and pecking give the meat a firm succulence. Truly a completely different chicken than out of the case at the supermarket. Worth seeking out and worth the extra price. So with some tasty chickens, lots of herbs from a friend’s garden, and summertime vegetables (with a pinch of saffron I happened to have in my tool kit) and this dinner came together. And my mind relaxed. And vacation begins. Grilled Chicken with Tarragon and Orange Jasmine Rice Corn on the Cob Alamos Seleccion Malbec, 2007, Mendoza, Argentina Red Truck California Red Wine, 2005, CA |
Cooking on vacation is part of my relaxation. Sipping a glass of wine, talking with friends, listening to music, what a great way to prepare for a meal. But the part of the day where I am in the kitchen and the rest of the crowd is at the lake or the beach or the park, that hour or two where I am left to my thoughts and the simple tasks at hand, that is as much a part of my vacation as any. Making this one meal, cutting, cooking, marinating, grilling, motions I have performed thousands of times, watching the definite progression to serving time, tasting and adjusting, talking only to the dogs, is my meditation. I clear my head, feed the house, and free my hands to fulfill their duty. |
© 2008 big Burrito Restaurant Group. All rights reserved. |