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Archive | August 29th, 2011

Texas-style Grill, The Boiler House, to Open at Pearl in Spring

Texas-style Grill, The Boiler House, to Open at Pearl in Spring

A new restaurant, The Boiler House and Wine Garden, will open next year at the Pearl.

Connected to the landmark Pearl Brewery smokestack, The Boiler House will feature approximately 6,000 square feet of restaurant space along with an expansive outdoor patio.

Most of the original architectural elements will remain intact, and the original boilers will be incorporated into the design and construction of the bar and kitchen areas.  A mezzanine will feature private dining tables overlooking the bar and seating areas below.  The patio will have communal tables, a fire pit, and an area for live music performances.

The cuisine at The Boiler House will be based on Texas ranch-style grilling – with wild game, seafood, and fresh local ingredients.  There also will be a late-night menu featuring smaller plates. Items will range from grilled octopus, lamb meatballs, and pork spare ribs to a dry-aged New York Strip or 32-ounce Tomahawk Rib-eye.  These dishes will be paired with a wide variety of wines from around the world – all available by the glass.

The wines will also be available for take-home purchase through The Black Door, a “wine community” concept first introduced into San Antonio by The Boiler House’s sister restaurant, MAX’s Wine Dive in the Quarry Village.

Jerry Lasco is founder and CEO of Lasco Enterprises, which owns and operates MAX’s Wine Dive, The Black Door, and The Boiler House.

Posted in Daily Dish, NewsComments Off on Texas-style Grill, The Boiler House, to Open at Pearl in Spring

What’s Hot: Cream, Aerosol Whipped Cream Gets a Kick

What’s Hot: Cream, Aerosol Whipped Cream Gets a Kick

Cream is a new product that feels like it should have been around for quite some time now: Alcohol and aerosol whipped cream combined.

That’s right, you’ve got the perfect topper for an Irish coffee in can. Or any mixed drink of your choice. Or on ice cream. Or orange poke cake. Or wherever your mind takes you.

It comes in six flavors: chocolate, cherry, raspberry, orange, caramel and vanilla.

I tried the chocolate version on the recommendation of a clerk at WB Liquors & Wine, 9801 I-10 W. I enjoyed the chocolate flavor and the ease of use. Then I took it to a party and watched people really enjoy it with everything from fruit to coffee. One woman even gave herself a shot in the mouth she liked it so much.

And who can resist a product with the tagline, “Get whipped”?

The can costs $12.99.

Whatever you do, don’t refrigerate the can, the checkout clerk told me. And that warning is written all over the can, too.

Here are a few ideas from the Cream website to help you get started. All are great without the Chocolate Cream, but each is made better with it.

Chocolate Monk

1/3 part Frangelico hazelnut liqueur
1/3 part Kahlua or other coffee liqueur
1/3 part Bailey’s Irish Cream
Chocolate Cream

Shake the liqueurs with ice. Pour into a chilled martini glass. Top with Chocolate Cream.

From Cream

Chocolate Milk

1/2 shot milk
1/2 shot Droste or other chocolate liqueur
1 dash amaretto almond liqueur
Chocolate Cream

Put the milk in the bottom of a shot glass, pour the liqueur on top and add the dash of amaretto. Do not mix. Top With Chocolate Cream.

From Cream

Peppermint Perth

Hot chocolate
1 ounce Rumple Minze
1/2 ounce white chocolate liqueur
Chocolate Cream
Shaved chocolate
Cocoa powder

Fill a mug with hot chocolate and the liquors. Top with Chocolate Cream and shaved chocolate, then sprinkle with cocoa powder.

From Cream

Posted in Drinks, What's Hot!1 Comment