My cucumber shot glass creation for the Green Tomato Bloody Mary made with Grand Ten Distillers Fire Puncher (Chipotle-infused) Vodka.
Bacon infused chipotle vodka+green tomatoes+tomatillos+corn water+other ingredients garnished with shrimp, red pepper, baby corn, and caramelized bacon.
The cucumber "shot" glass is rimmed with old bay and red sea salt and the red bell pepper "rocks glass was rimmed with smoked sea salt.
Cheers!
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| Fried Whole Red Snapper with Onion+Pepper Hash simmered in Spicy Tomato Broth and a side of Joloff Rice. Suya Joint, Roslindale, MA Review: http://www.travelingfoodie2006.com/2012/10/a-taste-of-nigeria-suya-joint.html |
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| Spicy shrimp fideos. Barcelona Tapas & Wine Bar, Brookline, MA http://www.travelingfoodie2006.com/2013/04/brunch-barcelona-brookline-1700-beacon.html |
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| Grilled asparagus, with roasted breakfast radishes, pistachio miso vinaigrette, preserved lemon, and soy egg: http://www.travelingfoodie2006.com/2013/04/2nd-annual-whats-your-beef-fundraiser.html |
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| Montreal-style smoked brisket! http://www.travelingfoodie2006.com/2013/04/2nd-annual-whats-your-beef-fundraiser.html |
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| Brisket sandwich with house made mustard, with a sweet pickle spear and hot pepper: http://www.travelingfoodie2006.com/2013/04/2nd-annual-whats-your-beef-fundraiser.html |
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| Beef carpaccio with crispy bone marrow and ramp verde: http://www.travelingfoodie2006.com/2013/04/2nd-annual-whats-your-beef-fundraiser.html |
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| Lamb tartare crostini. Toro, Boston, MA http://www.travelingfoodie2006.com/2012/09/toro-bostons-premiere-tapas-1704.html |
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| Roasted bone marrow. Toro, Boston, MA http://www.travelingfoodie2006.com/2012/09/toro-bostons-premiere-tapas-1704.html |
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Falafel. Bridgetown, Barbados @Sahara Arabic Grill & Falafel http://www.travelingfoodie2006.com/2012/11/the-best-falafel-ive-ever-eaten-was-in.html |
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| Bacon hush puppies with orange-chile honey, and chive butter. Estelle's, Boston, MA http://www.travelingfoodie2006.com/2012/12/estelles-new-kid-on-block-will-make.html |
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| Frog legs. Kitchen, Boston, MA http://www.travelingfoodie2006.com/2012/12/one-of-my-many-birthday-week-dinners.html |
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| Fried chicken lovers over chard topped with crispy tobacco onions. Estelle's, Boston, MA http://www.travelingfoodie2006.com/2012/12/estelles-new-kid-on-block-will-make.html |
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| Cupcakes from Crumbs Bakery. My Diner en Blanc Review: http://www.travelingfoodie2006.com/2012/08/diner-en-blanc-bostons-1st-annual.html |
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| A Chef Marcus Samuelsson creation at The Cliff Restaurant in Barbados. My review of Barbados Food+Wine+Rum Festival: http://www.travelingfoodie2006.com/2012/11/chef-marcus-samuelsson-prepares-special.html |
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| Ginger-Coffee and Rye Whiskey Marinated Kangaroo over a gruyere polenta cake. My review and chef interview: http://www.travelingfoodie2006.com/2012/12/at-pass-with-chef-brian-poe-tip-tap.html |
Mei Mei's cider ice cream and salmon roe with brown butter powder. My review: http://www.travelingfoodie2006.com/2012/10/wine-connextion-trinity-wine-pairing.html
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| Mei Mei showed off slivers of John Crow Farm raised lamb heart with pickled sour cherries, pumpkin seed oil, a bright gastrique, and topped with a tarragon leaf. My review: http://www.travelingfoodie2006.com/2012/10/wine-connextion-trinity-wine-pairing.html |
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| Veal tartare. My review: http://www.travelingfoodie2006.com/2012/10/wine-connextion-trinity-wine-pairing.html |
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| Lamb liver pate was served in a mini sugar ice cream cone topped with whipped cream and a pickled cherry. My review: http://www.travelingfoodie2006.com/2012/10/wine-connextion-trinity-wine-pairing.html |
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| Pepper Pot in Barbados: http://www.travelingfoodie2006.com/2012/12/brown-sugar-restaurant-bridgetown.html |
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| Arugula and endive salad with radish, pink grapefruit, avocado, and shrimp. @ Sportello Boston: http://www.travelingfoodie2006.com/2012/11/small-bites-light-brunch-sportello.html |
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| "Crazy French" fondue entree which included marinated kangaroo, ostrich filet, and boar sausage. The Wine Cellar. Boston, MA http://www.travelingfoodie2006.com/2013/04/crazy-french-fondue-dinner-wine.html |
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| Oysters, Mill's Tavern Providence, Rhode Island: http://www.travelingfoodie2006.com/2013/04/a-preview-of-spring-inspiration-at.html |
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| Spicy duck with mushrooms on left. On right, pork belly. Basho Japanese Brasserie, Boston, MA http://www.travelingfoodie2006.com/2011/10/basho-japanese-brasserie-1338-boylston.html |
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| Roasted Butternut Squash Risotto, Pumpkin Seed Brittle, Spiced Cinnamon Mascarpone and pickled whole cranberry. ArtBar, Cambridge, MA http://www.travelingfoodie2006.com/2012/11/art-bar-1st-pumpkin-craze-stopsmall.html |
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| Veal sweetbreads with roasted sunchoke rounds and served with sweet, buttery, nutty vanilla sweetpea puree, and a cool red quinoa and whole spring pea salad draped with a single farm egg. Mill's Tavern, Providence, Rhode Island |
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| Cuban-style roasted chicken (pollo asado), The Wave, Vero Beach, FL http://www.travelingfoodie2006.com/2013/03/the-wave-kitchen-bar-vero-beach-fl.html |
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| The sweet and savory "Vandross", Friar Tuck's (Miami, FL food truck) signature cheeseburger nestled between tiny, sugary glaze-encrusted donuts and layered with cinnamon maple bacon, lettuce, tomato, and cheese sauce |
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| Andrew Zimmern's AZ Canteen truck served up a pretty dog! A sizeable Piedmontese-cattle hot dog, topped with pickled jalapeno, cilantro, and cabbage slaw |
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| Watermelon pesto salad with feta and balsamic |
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| Savory Feta Cheesecake |
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| Mushroom-Corn fritters. Shojo, Boston, MA http://www.travelingfoodie2006.com/2013/02/dinner-shojo-9a-tyler-street-chinatown.html |
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| Indonesian Fried Rice. Myers + Chang. Boston, MA http://www.travelingfoodie2006.com/2012/07/sexy-summer-salads-cooking-class.html |
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| Thai bird chilies |
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| Blackened barracuda, The Fish Pot Restaurant, Barbados. http://www.travelingfoodie2006.com/search/label/Barbados?updated-max=2012-11-26T19:11:00-05:00&max-results=20&start=2&by-date=false |
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| Blackened barracuda, The Fish Pot Restaurant, Barbados. http://www.travelingfoodie2006.com/search/label/Barbados?updated-max=2012-11-26T19:11:00-05:00&max-results=20&start=2&by-date=false |
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