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Movie Review: Melancholia

20 Oct
Kirsten Dunst as bride Justine in Melancholia

Kirsten Dunst as bride Justine in Melancholia

Lars von Trier’s Melancholia is really two films in one. Broken up into two acts, Melancholia follows the lives of sisters Justine (played by Kirsten Dunst) and Claire (Charlotte Gainsbourg) during a life-altering and life-ending event. After opening with gorgeous cinematography and visual effects, the film begins its first act — Justine’s wedding day.

The first act revolves around Dunst’s character, Justine, who is set to marry Alexander Skarsgard’s Michael. While the scenes started out cheery and happy, it soon becomes apparent that Justine has underlying issues.

In a wedding night that seems to never end, Justine manages to lose just about everything she values mainly due to the fact that she can’t accept her future. She seems to be running away from the bright future fate has laid out in front of her. The question “Am I ready to settle down?” is slowly, but surely answered on a night full of drama, laughs and emotions.

Kirsten Dunst in Lars von Trier's Melancholia

Kirsten Dunst in Lars von Trier's Melancholia

It becomes quite clear that Justine feels suffocated by all the things going on in her life until she reaches a breaking point. Dunst’s portrayal of Justine is one of her finest roles to date. I wish I could say the same for Skarsgard, but unfortunately, his character is practically neutered. It’s a drastic change from his character on True Blood, but he doesn’t quite nail it so it feels forced.

Gainsbourg as Justine’s sister Claire and Kiefer Sutherland as brother-in-law John both turn in fantastic performances in Act 1. Overall, I enjoyed the first act better than the second act.

Act 2 focuses on the threat of planet Melancholia colliding with Earth. This act is centered around Claire as she cares for her family and Justine with a potential doomsday scenario looming.

In this act, Justine begins as a crumpled depressed mess who Claire ends up taking in. Is Justine depressed because of the impending doom or because of the new direction her life has taken?

As Melancholia plummets closer to Earth, Justine begins to accept the potential apocalyptic result and ceases running. Now it’s Claire’s turn to live scared and running. The second act places relationships under a microscope while examining how such a significant event can either unite or divide.

Kirsten Dunst and Charlotte Gainsbourg play sisters in Melancholia

Kirsten Dunst and Charlotte Gainsbourg play sisters in Melancholia

The great performances continue in Act 2, but mainly because the number of characters is severely diminished giving each actor a more meaty role. I also enjoyed the juxtaposition of roles for Claire and Justine. This act is a true slow burn that is painful yet enjoyable to watch.

Overall, Melancholia is a beautifully rich and deep film. Dunst turns in one of her best performances yet though I’m not sure it will be good enough come awards season. Melancholia is definitely worth seeing on the big screen.

Photos courtesy of Christian Geisnes.

 
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Posted by on October 20, 2011 in Watchin'

 

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Review: Lambert’s (Austin)

19 Oct
Crispy Wild Boar Ribs

Crispy Wild Boar Ribs

There was no way in hell I was going to take a trip to Texas and not leave without having barbecue. Brisket is one of my favorite cuts of beef so my tastebuds were set on having some great brisket. Based on my Austin friend’s recommendation, we headed to Lambert’s in downtown Austin so I could cure my barbecue/brisket craving.

After ordering drinks, we started with a charcuterie plate (not pictured because I forgot to take a pic until we were nearly finished devouring it) that came with two local cheeses and two from elsewhere as well as some nice meats. All of the cheese and meat was overshadowed by the foie gras pot de creme. Wow! That little pot was full of flavor and I really didn’t want to share it. I would have liked one of those as an entree.

A close second on the charcuterie plate was the local honeycomb. The honey was great and paired well with every meat and ever cheese we sampled. But did I mention the foie gras pot de creme? I did? Okay, moving on.

Natural Beef Brisket

Natural Beef Brisket

Not surprisingly, I ordered the Natural Beef Brisket in a coffee and brown sugar rub with pickled esabeche. The brisket was good, especially the fattier pieces. However, I really didn’t get much of the coffee and brown sugar effect. What made the brisket great was Lambert’s house barbecue sauce.

I should point out that I’m much more of Texas barbecue sauce fan than I am for a Memphis (vinegar-based) sauce. I enjoy the thick sauciness of Texas sauces. That said, Lambert’s was not as thick as some sauces I’ve had and it definitely had a spicy heat component that’s absent from most Texas sauces. A+ on the sauce.

I also tried the Crispy Wild Boar Ribs and the Natural Pulled Pork. The ribs were tasty thanks to the sauce, but in my opinion, weren’t crispy. The pulled pork was very well done and had a different sauce than the house sauce that was equally delicious.

Now for the sides. I’m convinced the art of a good barbecue should be evenly divided 50-50 between meats and sides. Well, Lambert’s has some of the best barbecue sides I’ve ever had.

We ordered four for the table: Brussels Sprouts in Brown Butter with Bacon, Baked Mac and 3 Cheeses, Smoked Bacon Braised Collard Greens and Green Chili Cheese Grits.

I tried the grits first. I’m very very very picky about grits. If the base is water, forget it. Thankfully, Lambert’s used some form of dairy with a load of cheese. All of that was balanced very well by the heat from the green chilis. I would have this grits again and again. I may try and replicate the recipe.

Natural Pulled Pork

Natural Pulled Pork

The Brussels Sprouts were also a hit thanks to the bacon and brown butter of course. The Collard Greens didn’t quite live up to the Brussels Sprouts, but were still tasty.

And I still haven’t forgotten about the Mac and 3 Cheese. It was bubbly, crispy on the top and creamy on the inside. A total cheesy success all the way around. The pasta wasn’t too firm and wasn’t too chewy. I was ready to lick the bowl, but I’m afraid I would have come to blows with the rest of the table.

We ended the night with Lambert’s Bread Pudding that ranks as one of the top three I’ve ever had. Which is saying a lot given the number of bread puddings I’ve had while living in New Orleans (I would rank only Mr. B’s and Boucherie’s bread puddings higher).

While Lambert’s is a refined barbecue experience, the place can totally hold its own with some of the best barbecue joints in Texas. The meats were solid, the sides were phenomenal and the service was exemplary. They also have a great happy hour on Mondays where all appetizers are half off. If I lived in Austin, I would make this my Monday night regular place to eat.

Lambert’s is located at 401 West 2nd Street in downtown Austin. Lambert’s is open for lunch daily from 11 a.m. to 2 p.m. Dinner is available Sun. through Wed. from 5 to 10 p.m. and on Fri. and Sat. from 5 to 11 p.m. Reservations are recommended.

 
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Posted by on October 19, 2011 in Eatin'

 

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Review: Gourdough’s (Austin)

18 Oct
Gourdough's Food Trailer

Gourdough's Food Trailer

I’m not gonna lie, I was looking forward to the trip to Gourdough’s probably more than any other place we were planning on eating. In fact, Miguel and I spent roughly an hour during a Saints game a couple weeks ago perusing the website looking at all the pictures of Gourdogh’s menu. I highly recommend checking out their website, it’s well done and give you an accurate idea of what you’re in for.

The food truck/trailer scene in Austin is a truly unique culinary endeavor and Gourdough’s is one of the best ones out there in my opinion. Since we were a party of three (myself, Miguel and our gracious host Ashley), we decided to get four donuts to split. Word to the wise: these things are huge and are definitely dessert donuts, not breakfast. We didn’t eat every bite, but we wanted to sample as much as we possible. We decided to order the Mama’s Cake, Sara’s Joy, Funky Monkey and Miss Shortcake donuts.

Funky Monkey

Funky Monkey

I made the mistake of trying the Funky Monkey first. I say it was a mistake because it was so full of flavor, sweetness and goodness that I knew it would be hard for the other three to measure up. Funky Monkey is a donut topped with cream cheese icing, caramelized bananas and brown sugar. It was rich and decadent, but it exceeded my expectations somehow.

On a side note, I take issue with the name. This is definitely a Bananas Foster type donut. I was under the impression that Funky Monkey was banana and chocolate. Either way, I’m not complaining. They could call it dirt donut and I would still recommend it.

Sara's Joy

Sara's Joy

Next up, I sampled the Sara’s Joy donut. As insane as this may sound, this was the richest donut of the night. The chocolate and coconut mixed perfectly, but I think the amount of fudge and coconut topping exponentially increased the richness. That said, it was still an amazing donut. I think it would benefit from some almonds to give it a little more crunch.

Miss Shortcake

Miss Shortcake

Following Sara’s Joy, I tried Miss Shortcake, the donut with cream cheese icing and fresh strawberries. By this point, I realized Gourdough’s is just as focused on the quality of the donuts as they are with the quality of the toppings. The cream cheese icing is top notch and better than some of the icings I’ve had on cupcakes and other desserts. The strawberries were very fresh and had the perfect sweet to sour ratio. It was a nice acidity balance to the sweetness of the icing and donut.

Last up was Mama’s Cake, a yellow cake batter filled donut with fudge icing and cake batter topping. This is life in the South in a donut. It was definitely reminiscent of growing up on yellow cake.

Side story, as a kid, I once pigged out on yellow cake so badly that I made myself sick. Thankfully, that didn’t happen on my visit to Gourdough’s.

Mama's Cake

Mama's Cake

All in all, the trip to Gourdough’s was no letdown, in fact, it exceeded my wildest dreams. Having such a high-quality website for a food products usually means the bar is pretty high. But Gourdough’s definitely has the ability to meet and zoom past that bar.

The donuts are definitely big and fat, but more importantly, the donuts are cooked to order, delicious and crispy. You may experience a little bit of a wait while waiting for your donut(s), but I can assure you it’s worth the wait (and weight for that matter).

Gourdough’s is located at 1219 S. Lamar Blvd. and is open daily. Hours vary (including late night) so visit the website for details.

 
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Posted by on October 18, 2011 in Eatin'

 

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Review: Wink (Austin)

17 Oct
Seared Dayboat Scallops

Seared Dayboat Scallops

Wink is an Austin restaurant that prides itself on using the freshest ingredients possible. When it comes to food, we all know fresh is best, but in today’s world of Sysco suppliers, freshness often doesn’t receive the attention it deserves. Thankfully, Wink succeeds in its main focus. Every plate we had was fresh and it’s no wonder Wink lists the farms and local produce suppliers it maintains a relationship with.

We arrived a few minutes earlier for our reservation so it was no surprise our table wasn’t quite ready due to Wink’s intimate size. So we were forwarded over to Wink’s wine bar next door. There, we settled on a bottle of tempranillo we thoroughly enjoyed. While we waited, we perused the menu and decided to do the five-course tasting me.

Side note: surprisingly, I’m a big fan of tasting menu. It goes against my control freak nature, but for some reason, I 100% trust chefs when it comes to putting together a tasting menu.

First course was a Coriander-scented Himachi Sashimi in Chilled Citrus Soy Broth with Radishes and Pea Shoots. While it was pleasant, it wasn’t the best I’ve ever had. The broth didn’t really add much to the himachi so it was a little more subtle than I expected. And while I like subtle, this was too subtle. The citrus didn’t pop and the radishes conflicted with the himachi in my opinion.

Second course was a Seared Dayboat Scallop with Spaghetti Squash, Oyster Mushrooms, Basil and Orange Emulsion. This turned out to be my favorite course of the night. The scallop was seared to perfection, the spaghetti squash tasted fresh and had a nice crunch to it, the oyster mushrooms were seasoned just right and the citrus element of the orange emulsion popped — unlike the himachi dish. Oddly enough, the orange emulsion reminded me of the icing that comes with Pilsbury’s Orange Danish Rolls. I mean that as a compliment, it was delicious when mixed with the saltiness of the other elements.

Duck Breast

Duck Breast

Next up was Duck Breast with Sweet Potato, Rainbow Chard, Maiitakes and Brown Fig. We ordered the duck medium rare (that’s how I usually roll) and it came out cooked perfectly. It had just enough juice to it and basically melted when chewed. The chard and the sweet potato added a nice sweet, earthy taste to the richness of the duck. The fig tasted good, but was a little lost among the other elements.

Grilled N.Y. Strip with Creminis, Okra, Cippolini and Charred Eggplant Puree was the next course. Once again, we ordered the meat medium rare and once again, it had just enough sear and just enough juice. The creminis and cippolini were amazing when eaten with the strip as was the charred eggplant puree — perfectly smoky and earthy. Now for the okra, I don’t like okra and haven’t eaten it since I was about seven years old. I toughened up and tried it again though and Wink may have convinced me to reevaluate my loathing of okra. It was salty, smoky and had a nice crunch to it.

For dessert, we split a cheese plate of some great Texas cheese and a dessert sampler. The dessert sample had three components: A Raspberry Meringue filled with Lemon Curd, Creme Brulee and El Rey Chocolate Cake.

Grilled NY Strip

Grilled NY Strip

The Raspberry Meringue was hands down my favorite. The meringue had the perfect crunch to it and the lemon curd was more sour than sweet which was my favorite aspect.

The creme brulee was bruleed wonderfully and it was a solid creme brulee. For some reason, creme brulee isn’t a dessert I get overly excited about, but there was nothing wrong with this one.

The El Rey Chocolate Cake was super decadent. El Rey chocolate is from Venezuela and it was easy to realize the cocoa content was quite high. I’m not the biggest chocolate fan, so Miguel was on his own for this one and based on his feedback, it was a great chocolate cake.

Overall, Wink has some creative dishes that really benefit from the freshness philosophy. Wink also takes wine very seriously which is something most fine diners can appreciate. The place is small so it is very intimate. Reservations are highly recommended, but don’t necessarily expect them to seat you promptly. We had a reservation for 8 p.m., but didn’t get seated until 8:30 p.m. Luckily, the wine bar is fantastic and makes you forget you’re waiting.

Wink is also a little hard to find as it’s nestled in a an area off the main drag. It’s definitely worth the trip. Wink practices what it preaches when it comes to the main philosophy: fresh, fresh, fresh.

Wink is located at 1014 N. Lamar Blvd. and is open Mon.-Sat. from 5 p.m. to 12 a.m.

 
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Posted by on October 17, 2011 in Eatin'

 

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Movie Review: A Dangerous Method

15 Oct
A Dangerous Mind

A Dangerous Mind

Starring Viggo Mortensen as renowned psychologist Sigmund Freud and Michael Fassbender as Freud’s prodigy Carl Jeung, A Dangerous Method draws from the real-life events of both psychologists during the World War I era. Keira Knightley plays Sabina Spielrein, a troubled woman who comes between the doctors.

The synopsis Describes A Dangerous Method as a dark tale of sexual and intellectual discovery. However, it’s lacking the depth required to make it truly sexual, romantic or worth intellectual discussion.

This film does very little to truly show the motivation and reasoning for the renowned psychologists’ theories and methods. So unfortunately, the audience never really connects with either of the characters. Slowly, but surely, the relationship between the two mean breaks down, and at the same time, my patience began wearing thin with both characters.

A Dangerous Method had potential with such rich characters and subject matter, but director David Cronenberg makes a mess of the whole thing. There are no peaks nor valleys so the film drags on and ends up feeling much longer than the 99 minutes it lasts.

If you were to hook this film up to an EKG machine, it would instantly flatline. The pacing is non-existent and the flash forwards feel rushed and no backstory is given for the subsequent years that have passed. I have a feeling, the film would have benefits from moving back and forth in time rather than in a linear fashion.

Keira Knightley and Michael Fassbender

Keira Knightley and Michael Fassbender in A Dangerous Method

The acting isn’t terrible, but it seems as if everyone involved was bored by the subject matter and more worried about pronouncing the big psychology words rather than giving the lines any depth. Keira Knightly starts out engrossing, but quickly devolves into an annoying, self-pitying, desperate character.

Viggo Mortensen never gets down to the nitty gritty in his portrayal of Freud. And the constant talking out of the side of his mouth while smoking on a cigar reminded me of Groucho Marx, not Freud. His character is also treated as an afterthought throughout the film as it’s never fully developed.

Michael Fassbender is the best part of this film, but his depiction of Jeung ends up feeling flat as he character devolves rather than evolves.

I guess that’s my biggest beef with this film. The characters devolve and fail to maintain their humanity. Everything feels overdramatized including the sex scenes, the psychologists’ feud, the romance, the family life. None of it feels authentic.

I will say that the cinematography is above average. Other than that, this is a very flat movie that never fully explores any of the psychological issues it brings up. It’s almost as if the film has undergone a lobotomy.

 
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Posted by on October 15, 2011 in Watchin'

 

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The 22nd Annual New Orleans Film Festival

14 Oct

Today, The 22nd Annual New Orleans Film Festival kicks off. As a member of the New Orleans Film Society, I had the privilege of screening many of the documentaries showing over the course of the next week.

Here’s a guide to what I plan on seeing and what documentaries I can recommend based on my firsthand knowledge. Tickets are available on the New Orleans Film Society website.

Fri., Oct. 14

A Dangerous Method

A Dangerous Method

A Dangerous Method
Showtimes: 6:45 p.m. and 8:50 p.m. (The Theatres at Canal Place)

Starring Viggo Mortensen as renowned psychologist Sigmund Freud and Michael Fassbender as Freud’s prodigy Carl Jeung, A Dangerous Method draws from the real-life events of both psychologists during World War I. Keira Knightley plays Sabina Spielrein, a trouble woman who comes between the doctors. Described as a dark tale of sexual and intellectual discovery, this film has been picked up by Sony Pictures for U.S. distribution.

Sat., Oct. 15

An African Election

An African Election

An African Election
Showtime: 1:45 p.m. (The Theatres at Canal Place)

What happens when a too-close-to-call election takes place in Ghana, a country known for political unrest, corruption and violence? The answer: a thrill-ride examining the dangers and rewards of holding a fully democratic election.

A highly political documentary, An African Election exposes the ins and outs of political electioneering taking place in much of Africa. Capturing the intrigue of the 2008 political campaigns, the film is set within the dramatic backdrop of a violent, uneasy time for the entire nation of Ghana.

Can a third-world nation successfully hold a democratic election free of corruption? That question is made all the more significant given that the two parties featured in this film are willing to do almost anything to win and gain control of Ghana.

Gain an unprecedented inside view of the political, economic and social forces at work within Ghana while exploring the pride and humanity of larger-than-life politicians and the citizens fighting for the rights of their country.

Zero Percent

Zero Percent

Zero Percent
Showtime: 1:40 p.m. (Second Line Stages)

Offering a unique way of dealing with recidivism, the Hudson Link program has produced astounding results through the transformative power of education. Prisoners at the notorious Sing Sing Correctional Facility in upstate New York are given a full college education within the confines of the prison walls.

The results will leave you amazed at the success rate of this groundbreaking educational program. The program also presents an interesting moral and societal conundrum: Do convicted criminals deserve a college degree in a world where the average family struggles to finance a non-criminal child’s education?

Zero Percent gives viewers rare access within the walls of the facility and into the lives of the prisoners participating in Hudson Link. Explore the intense prison life and challenges for the inmates hoping to earn not only their college degree, but societal redemption — and ultimately, forgiveness.

Sun., Oct. 16

Marathon Boy

Marathon Boy

Marathon Boy
Showtime: 4:15 p.m. (The Theatres at Canal Place)
Also plays at 5:35 p.m. on Wed., Oct. 19

This is an epic documentary that follows Budhia, a four-year-old Indian orphan, and his coach, Biranchi, as Budhia trains for long-distance running. Budhia runs a record 65-kilometer distance at his young age of four.

Soon thereafter, questions are raised as to the coaching style of Biranchi and whether he truly has Budhia’s best interests in mind. Marathon Boy follows Budhia for five years as he runs race after race.

This was one of the best documentaries I screened throughout the process so I highly recommend making time for this film

Mon., Oct. 17

Man in the Glass: The Dale Brown Story

Man in the Glass

Man in the Glass: The Dale Brown Story
Showtime: 5:20 p.m. (Prytania Theatre)
Also plays at 2:15 p.m. on Sat., Oct. 15.

LSU fans rejoice! Man in the Glass: The Dale Brown Story chronicles the legacy of fabled (and often-criticized) LSU basketball coach (1972-1997) Dale Brown. From his battles with the NCAA, his successful campaign to have a prisoner released from Angola State Penitentiary, his efforts on behalf of Native Americans and his lifelong commitment to his players, Dale Brown is a man full of passion, humanity and fire.

Featured in the documentary are well-known personalities including Matthew McConaughey, Shaquille O’Neal (one of Coach Brown’s most successful players), John Wooden, Dick Vitale and Tim Brando. Each personality offers their own unique perspective on Coach Brown’s effect on their lives, the game of college basketball and the sports world.

The story tells the tale of not a basketball coach, but a unique person whose compassion knows no boundaries. Relive Coach Brown’s thrilling highs and low points as coach of the LSU Tigers’ men’s basketball team. Geaux Tigers!

Tues., Oct. 18

A Fighting Chance

A Fighting Chance

A Fighting Chance
Showtime: 9:45 p.m. (The Theatres at Canal Place)
Also plays at 7:50 p.m. on Sat., Oct. 15.

ESPN-produced A Fighting Chance explores wrestler Kyle Manard’s goal of fighting in an official Mixed Martial Arts match. The twist? Kyle was born without arms or legs and seeks a match against an able-bodied fighter — an aspiration some MMA officials and fighters disagree with.

At age 23, Kyle became a top-ranked wrestler, ESPY award-winner, motivation speaker and bestselling author, but his latest goal proves highly controversial and even dangerous. He learns to man up to the greater challenge of the majority of the world seeing him as disabled.

Kyle shows how difficult (and rewarding) life can be when every day is a challenge. Aside from his goal of earning an MMA fight, Kyle’s work with recovering military veterans plays a large part in his successful “No Excuses” philosophy. Explore his emotional journey from highly-regarded wrestler to the low-man-on-the-totem-pole MMA fighter in training. Kyle’s story is an inspiration for all.

Weekend

Weekend

Weekend
Showtime: 9:50 p.m. (The Theatres at Canal Place)
Also plays at 10:00 p.m. on Thurs., Oct. 20.

Weekend has already picked up several accolades including winning Audience Awards at SXSW and Outfest 2011.

Described as a startlingly authentic love story, Weekend focuses on the relationship of two gay men who initially start out at a one-night stand, but soon find themselves involved in a lost weekend full of sex, drugs and conversation.

Both men have unique outlooks and expectations out of life. Despite that, they develop a connection that may last a lifetime.

Wed., Oct. 19

Disfarmer: A Portrait of America

Disfarmer: A Portrait of America

Disfarmer: A Portrait of America
Showtime: 6:30 p.m. (Zeitgeist)
Also plays at 4:00 p.m. on Sat., Oct. 15 at The Theatres at Canal Place.

Discover one of America’s forgotten photographs: Mike Disfarmer. From Heber Sprinks, Ark., Disfarmer captured the faces, lives and emotions of the American heartland in an influential time in our nation’s history. His portraits documenting working-class farmland families and their struggles through World War I, the Great Depression and World War II compile a true visual record — of history and art.

Though Disfarmer was actively photographing families up until his death in 1959, his black and white portraits went largely unnoticed until being “discovered” by new York photography dealers in recent years. Critics have hailed his portraits as “a work of artistic genius” and ” a classical episode in the history of American photography.”

Disfarmer: A Portrait of America illustrated Disfarmer’s influence on the world of photography, his hometown of Heber Springs, Ark. and the Mahattan art world.

Melancholia

Melancholia

Melancholia
Showtime: 5:45 p.m. (Prytania Theatre)
Also plays at 6:50 p.m. on Sun., Oct. 16.

In Lars von Trier’s movie about the end of the world, Justine (Kirsten Dunst) and Michael (Alexander Skaarsgard) are set to celebrate their wedding. One problem: the planet Melancholia is on a direct collision course with Earth.

This film takes a minimalist approach so don’t expect special effects dramatics. It’s more of an examination of strained relationships the fiasco known as a wedding day.

Thurs., Oct. 20

Martha Marcy May Marlene

Martha Marcy May Marlene

Martha Marcy May Marlene
Showtime: 7:30 p.m. (Prytania Theatre)

Martha Marcy May Marlene follows a young woman who is newly escaped from a cult. As she embarks on her recovery, she is haunted by painful memories and paranoia.

But, reassimilating with her family proves to be a challenge. MMMM, played by Elizabeth Olson, is an exploration of the lasting effects of psychological terror and trauma.

Martha Marcy May Marlene originally screened at Sundance.

 
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Posted by on October 14, 2011 in Livin'

 

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Review: The Company Burger

13 Oct
Company Burger with Bacon and Yard Egg

Company Burger with Bacon and Yard Egg

The burger craze is in full effect in New Orleans and the newest burger joint on the block is The Company Burger. Serving burgers, sides and beer is a pretty much fool-proof concept, but The Company Burger’s concept is not only fool-proof, but genius.

In my visits to The Company Burger I’ve tried just about everything. My favorite? The Turkey Burger. Yes, that may sound weird and health-conscious, but it’s the best turkey burger I’ve ever had. The patty is thin and juicy, but the tomato jam, green goddess dressing and arugula it comes standard with really push it over the top. I could eat one every day and die happy.

The Lamb Burger is also a solid choice, but falls just short of the Turkey Burger and the Company Burger if you ask me.

However, The Company Burger’s biggest seller is its antibiotic/hormone-free beef patty burgers. The only items complementing the beef patty? Red onions, American cheese and housemade bread and butter pickles. It’s simple, it’s grilled to perfection and it’s full of flavor. I can usually never resist adding bacon and a yard egg to mine. There’s nothing better than an egg yolk bursting in a burger and creating a rich, makeshift sauce.

Speaking of sauces, I would be remiss if I didn’t mention the mayo bar at The Company Burger. All of the mayos are made fresh daily and there’s a mayo for every tastebud. The Basil Mayo is the best in my opinion. Especially when you dip the Sweet Potato Fries in it. I also like making my own Sriracha mayo which is something I wish they would add. The Company Burger also offers Baconnaise, but I have to admit, I wasn’t a big fan. It was too sweet. The best part is that you can mix, match and sample as much as you want so the mayo combos are endless.

Company Burger Burgers and Onion Rings

The Company Burger, Brisket Sandwich and Onion Rings

The sides at The Company Burger are just as well done as the burgers. The Company Fries are handcut fries that always come out crispy and salted just right. Plus, the skin is left on which is always something I enjoy in a fry. The Sweet Potato Fries and Tater Tots are also great choices. As for the Onion Rings, they rank in the top three for onion rings I’ve ever had. Made with red onions, the batter and the sweetness of the red onion combine amazingly to create a heavenly onion ring.

On one visit, I was fortunate enough to sample the Brisket Sandwich. It was so great, I’m thoroughly disappointed it was a special. It held its own against most briskets I’ve had in Texas, and Texas is serious about brisket. The homemade cole slaw and brisket were an example of crunch, sweetness, saltiness and meatiness. On second thought, I’m glad it was a special because it would be trouble for my belly if it was a regular item.

Tin Roof Beer at Company Burger

Tin Roof Beer at Company Burger

The Company Burger has a great beer and cocktail selection that seems to be continuously expanding. Local beers and other beers from all over the country are available. I really enjoyed the Tin Roof I had on a recent visit. The cocktails are also meticulously crafted and worth sipping on.

If you still have room for dessert, The Company Burger has some very decadent brownies which are probably best split. There’s also a Carrot Cake, but I’ve yet to try it. I usually don’t have room for dessert after scarfing down my burger and fries.

The Company Burger is the perfect example of a neighborhood burger joint sticking to burger roots, but experimenting enough to please consumers from all aspects of life. This is a great place to bring anyone because if they can’t find something worth eating on the menu, there’s something wrong with them, not the restaurant.

The Company Burger is located at 4600 Freret St. and is open daily (with the exception of Tuesdays) from 11 a.m. to 3 p.m. and from 5 p.m. to 10 p.m.

 
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Posted by on October 13, 2011 in Eatin'

 

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Recipe: Pumpkin Butter

12 Oct
Pumpkin Butter Ingredients

Only 7 Ingredients

It’s officially Fall so will someone please tell the weather gods? While we’re waiting for the temperatures to come down to the Fall conditions we know and love, here’s a simple and quick Pumpkin Butter recipe packed with Fall flavors.

Some gourmet stores have jars of pumpkin butter listed for up to $15. With this recipe you can make more than a jar for about 10 bucks. My recipe uses pumpkin puree, but you’re welcome to use a whole pumpkin to make your puree. I don’t have enough hours in the day to do so.

Apologies for the photos, while Pumpkin Butter tastes great, it’s not the easiest thing to photograph.

Pumpkin Butter in the Pot

All Ingredients in the Pot


Ingredients

  • 1 15 oz. can of pumpkin puree
  • 1/2 cup 100% apple juice
  • 1/2 cup real maple syrup
  • 1 TBSP cinnamon
  • 1 TBSP ginger
  • 1 TBSP nutmeg
  • pinch of salt

Directions:

  1. Mix all ingredients over medium-high heat in a non-stick medium-sized pot (or Dutch oven).
  2. Bring to a boil, stirring regularly.
  3. Reduce heat to let ingredients simmer, stirringly regularly, until mixture thickens (about 30-40 minutes.
  4. Cool pumpkin butter and room temperature.
  5. Once cooled, refrigerate in airtight containers for up to a week.
Pumpkin Butter on Toast

Pumpkin Butter on Toast

You may think I’m a little heavy handed with my spices, and that may be the case. I really like spices especially when they simmer in liquids infusing the flavor into the final product. So if you think it’s too much for you, adjust accordingly.

This Pumpkin Butter is a great topping for toast, yogurt, bananas, even chicken or fish. You can also use it in place of oil or butter for baked goods (similar to applesauce’s use). My personal favorite is to make a PBx2 — Peanut Butter and Pumpkin Butter sandwich.

I’m sure there are many more uses I haven’t thought of yet. All I know is that this Pumpkin Butter is truly a versatile sauce that will spice up your Fall.

 
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Posted by on October 12, 2011 in Cookin'

 

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Boston Cupcake Showdown: Cakeology vs. Sweet

11 Oct

I’m a fiend for cupcakes so while in Boston I sought out two of the best shops: Cakeology and Sweet. Both are in the same vicinity in downtown.

Cakeology operates in a single location on Province Street while Sweet has four locations throughout Boston. During my visit, I went to Sweet’s Downtown location on School Street. Cakeology’s shop has a nice interior seating area and it’s fun to watch the bakers out in the open. Sweet’s location is more boutique and feels like a more refined experience.

But I’m not reviewing the interiors, let’s get down to the cupcakes!

Cakeology's Carrot vs. Sweet's Organic Karat

Cakeology's Carrot vs. Sweet's Organic Karat

Cakeology’s Carrot Cupcake vs. Sweet’s Organic Karat Cupcake

Cakeology’s Carrot Cupcake was moist, but a little loose and I didn’t taste many carrot cake elements that I’m used to. I was hoping for more texture inside with shredded carrot, coconut or walnuts, but it wasn’t there. The frosting, however, was great. It was very light and fluffy and had the perfect cream cheese finish.

Sweet’s Organic Karat Cupcake was a little on the dense side, but it was packed with more carrot cake elements. The diced pineapple really sent it over the top. However, I found Sweet’s frosting on this cupcake a little grittier than I would have liked.

Overall, I have to give this one to Sweet. The carrot cake elements were there and the pineapple was a pleasant surprise and gave the cupcake more texture. That said, if I could put Cakeology’s frosting on the Sweet cupcake, I would have had close to the perfect carrot cake cupcake.

Cakeology's Pumpkin Spice vs. Sweet's Pumpkin Pie

Cakeology's Pumpkin Spice vs. Sweet's Pumpkin Pie

Cakeology’s Pumpkin Spice Cupcake vs. Sweet’s Pumpkin Pie Cupcake

First up, Cakeology. I didn’t get a lot of pumpkin from this cupcake. I know pumpkin is a subtle flavor, but this cupcake was lacking for me. The frosting was also a little loose. I did like the decorative pumpkin candy on top to give it a pop of color. But, I wouldn’t recommend this cupcake.

Unfortunately, Sweet’s Pumpkin Pie Cupcake wasn’t any better. Once again, I didn’t get much pumpkin, but I did pick up on the nutmeg and cinnamon aspects. The frosting was creamy and tasty, but it really overpowered the cupcake itself especially the subtlety of the pumpkin.

I wish I could, but I can’t recommend either of these cupcakes which is a disappointment because it’s Fall and everyone could use more pumpkin in their life. There’s definitely room for improvement for both shops on their pumpkin offerings.

Cakeology's Red Velvet vs. Sweet's Red Velvet

Cakeology's Red Velvet vs. Sweet's Red Velvet

Cakeology’s Red Velvet Cupcake vs. Sweet’s Red Velvet Cupcake

Red Velvet — the golden standard of cupcakes. I’ve always been baffled by how the red coloring seems to add unexpected flavor to a light cocoa cupcake. It’s got to be purely psychological.

Cakeology’s Red Velvet Cupcake was delicious. The cupcake itself was moist with a definite hint of cocoa. The frosting was creamy with just enough cream cheese flavor. Put those two together and you’ll see that Cakeology has a damn good red velvet cupcake.

Sweet’s Red Velvet Cupcake was a letdown. The cake was too dry (I tasted all of these cupcakes the day I bought them) and stuck to the roof of my mouth. Tastewise, it didn’t have the hint of cocoa I was hoping for. Aside from the cupcake, the frosting was gritty (much like the carrot cupcake) and there was too much of it in relation to the cupcake. I like frosting, but it needs to be used in proportion to the cupcake. Otherwise, the frosting can overpower the cupcake — that’s what happened here.

Cakeology’s Red Velvet Cupcake wins this particular battle by a wide margin.

Overall, these are two delicious cupcake places in Boston. Each with its own specialties and approaches to the cupcake world. After tasting both shops’ cupcakes, it’s a tough choice. I can’t really tell you to pick one over the other, but I can recommend Sweet for its Organic Karat Cupcake and Cakeology for its Red Velvet Cupcake. I wish I had more time to evaluate all of the offerings these shops have. Guess I’ll have to head back to both next time I’m in Boston.

 
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Posted by on October 11, 2011 in Eatin'

 

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Recipe: Bananas Foster German Pancake

10 Oct
Bananas Foster German Pancake Ingredients

Bananas Foster German Pancake Ingredients

I don’t know many people who don’t like pancakes. So impress your next breakfast guests with this New Orleans-style take on a fluffy German pancake. This is a quick recipe that takes about 30 minutes tops.

Simply top the finished pancake with thinly sliced bananas, brown sugar and pecans then briefly broil to get a nice caramelization effect for the bananas.

Ingredients

  • 1 banana (thinly sliced)
  • chopped pecans
  • 2 TBSP butter
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • sprinkle of granulated sugar
  • 1/2 cup milk (I usually use almond milk)
  • 3 eggs
  • pinch of salt
  • 1 tsp vanilla extract
  • pinch of nutmeg
  • powdered sugar (for topping)
The German Pancake in the Oven

The Pancake in the Oven

Directions:

  1. Preheat oven to 450F. Add in oven-safe skillet while over is preheating.
  2. Whisk eggs until nice and fluffy.
  3. Gradually mix in flour, granulated sugar, nutmeg and salt.
  4. Add in milk and vanilla extract and mix well. Batter may not be thick as compared to regular pancake batter.
  5. When oven has preheated, remove skillet and melt butter in it.
  6. Once butter has melted, pour in batter and place skillet back in over. Bake at 450F for 20 minutes.
  7. While pancake is baking, thinly slice banana and chop pecans.
  8. Once pancake is finished baking, remove from oven. Set broiler to high.
  9. Add bananas, pecan and brown sugar to top of pancake and place under broiler for 2 minutes. Monitor the pancake closely while it’s broiling.
  10. After approximately 2 minutes, remove pancake and dust with powdered sugar.
  11. Serve immediately. Syrup and butter are optional.
Bananas Foster German Pancake

The Finished Product

The sweetness from the brown sugar and banana slices should make it sweet enough to not have to use syrup. However, I’ve tried it with syrup and without and it’s delicious either way so you really can’t go wrong.

If you prefer not to use the bananas foster topping, your favor fruit topping will suffice.

Ideally, this pancake should serve four. In reality, it will most likely serve two. It’s that irresistible.

 
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Posted by on October 10, 2011 in Cookin'

 

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