Estância Churrascaria is a Brazilian steakhouse with an endless salad bar, and delectable cuts of meat.
They don’t stop at beef: there’s also pork, poultry, sausage, lamb, and an intoxicating (get it!) wine list. Do you need any more reasons to go? Well, I’ve got you covered…
Dine in this Friday-Sunday, and get a complimentary gift card to use later! Now you have an excuse to have deliciously prepared proteins not once, but twice! Besides, I’m a huge fan of any excuse to celebrate Valentine’s Day (since, you know, it’s my birthday and all).
An asado is a coming together of friends over deliciously cooked meats, and other delicacies. In honor of Buenos Aires Cafe’s 10th anniversary, I got to experience my first asado at the Argentinean chef’s beautiful, countryside home.
Not only did I learn the authentic way to make hearty, buttery empanadas; I also learned that Fernet is the drink of choice for Argentineans, and that Argentina is the only place outside of Italy that Fernet is made!
In fact, I quickly realized that Argentina and Italy don’t just share a love of slightly bitter aperitifs, they also value the coming together of family over food.
After spending a lazy afternoon gorging myself on cheese and wine, it was time for the ‘real’ asado to begin. We sat outdoors near their expansive grill as plate after plate of blood sausages (insanely tasty!), sweetbreads, and other smoky meats appeared, and disappeared, before us.
We ended the day with the lightest of cookies, great conversation, and more-than-full bellies. As a longtime fan of Buenos Aires, I can safely say that the warmth you feel in their restaurant is very much an extension of what I experienced in their home.
In my pursuit of really cool monthly subscription services (and low-carb snacks) I stumbled upon Jerky Snob. A monthly service that sends you, or someone you really love, a box of amazing, artisanal jerky. This month’s box had 2 flavors from each: Lawless Jerky out of Phoenix and Mikey’s Jerky from Chicago.
I thought it’d be fun to sample the different flavors on fancy plates, because I’m classy. I believe that the hands down winner was the Honey Chipotle by Lawless, but all 4 flavors really were winners in my book. Lawless prides itself on 100% grass-fed, dry-aged beef and the ingredients read like a sonnet to those of us who avoid corn syrup and Frankenstein-esque chemicals like the plague. (You’ll be be pleased to know that all of the brands that Jerky Snob partners up with pride themselves on having no MSG, no nitrates, and no HFCS.)
I’m also now a huge fan of Mikey’s Original flavored jerky, and its perfect amount of kick. In fact, I’ve been working my way through the bag all morning. (I can’t put that one down!) If you’re low-carb, Paleo-ish, health-minded, or just want a surprise bag of amazing snacks at work: get this box. Get 20% off your first box with the code: AMBER
Nothing says summer quite like burgers and beer, but Central Market decided to take it one step further with a multi-course beer pairing featuring selections from the acclaimed Brooklyn Brewery.
It was admittedly my first time at the Central Market Cooking School, but I had a pretty good idea of what to expect. We were provided with menus, recipes, and an in-depth guide to the beer that we were about to sample. First course: Grapefruit, Asparagus & Pecorino Salad paired with Brooklyn Pennant Ale ’55. The Brooklyn Brewery representative, a very experienced brew master, mentioned that this beer was English-style, and my English partner agreed.
Next up, we learned how to prepare Lobster Chorizo Pasta. Don’t let the name fool you, it’s lobster that is cooked alongside chorizo, and not some mysterious, new seafood-sausage dish. The beer for this plate was the Local 1, a delicious Belgian-style beer that’s fermented inside the bottle (like Champagne!). This was probably my favorite thing both food and drink-wise of the night.
After further stuffing ourselves with burgers and Brooklyn Summer Ale, we moved on to a presentation on how to prepare Lamb Scottadito, meanwhile learning the proper way to taste beer between each plate.
The lamb was served with a dark, brown ale; a contrast to the East India Pale Ale that we were about to sample both inside and outside of our crepes.
The final course came around, and surprisingly we didn’t explode before it arrived. The crepes themselves had beer as an ingredient, and we were taught the short, but painstaking process it takes to prepare such a delicate dish. The beer proved to not be painfully hoppy, which was a pleasant surprise. If you’d like to catch one of these dinners near you, be sure to check out Central Market’s website. And if you don’t have a Central Market nearby, you’re still sure to have easy access to a delicious array of Brooklyn Brewery beers.