Join Us at the Cue and Battle of the Burger
We’re in prime al fresco season right now, when nothing sounds more appealing than an evening barbecue. Nothing, that is, except for all-you-can-eat barbecue, burgers, and cocktails whipped up by expert bartenders. Sound good? Well, then you’re in luck.
Next week, we’re hosting our annual Cookout, a two-day food-and-drink event with The Cue on Tuesday and Battle of the Burger on Wednesday.
For The Cue on August 11, a dozen of the city’s top-rated mixologists will go head-to-head in a cocktail competition, and local chefs will also offer up signature BBQ dishes. At August 12’s Battle of the Burger, grill masters will clash spatulas and vie for best burger. Who will emerge victorious? That’s entirely up to you: Attendees get to sample the goods, and then crown a winner.
Here’s a look at what’ll be cookin’ at the Cookout:
Chow down on barbecue while sampling cocktails from 12 different mixologists. Here’s who’s competing in The Cue 2015:
- All Seasons Table
- Alma Nove
- Anthem Kitchen & Bar
- Bostonia Public House
- Liquid Art House
Battle of the Burger
The grill is heating up, and so is the competition. There are more than 30 chefs who’ll compete for your vote in our 4th annual Battle of the Burger competition; here’s a taste of what’s on offer:
Veggie Burger by Chef Matt Lancaster
Diced veggies (onions, bell peppers, mushrooms, celery, zucchini, summer squash, chives), chopped garlic, quinoa, sunflower seeds, chickpeas, tofu, soy tempeh, deli deluxe roll, chipotle aioli, avocado, arugula, sliced tomato.
River Rock Steak Burger by Chef Rodney Murillo
River Rock Farm burger with Vermont cheddar cheese, bacon, and herb aioli.
Foundry on Elm
The Foundry Burger by Chef Shayne Nunes
USDA prime burger, Applewood smoked bacon, smoked gouda cheese, creole remoulade, and shaved dill pickle on a brioche bun.
The Don’t Knock It Til Ya Try It Burger by Chef Andre Bautista
Burger with crunchy peanut butter, bacon, grilled pineapple, and Sriracha.
Lincoln Slider by Chef Nicholas Dixon
Prime beef, bacon aioli, sunny-side-up quail egg, Quinzani bun.
The Olympic Body by Chef Frank Schattauer
Grilled Angus patty, Schaller & Weber double-smoked bacon, American cheese, and an over easy egg, served on housemade maple, bourbon, and bacon glazed donuts.
Met Back Bay
Saltie Girl Burger by Chef David Daniels
Wagyu burger, lobster, “angry special sauce,” bacon, avocado, lettuce, tomato.
Roadside Shack by Chef Mark Rosati
American cheeseburger topped with bacon caramelized onions.
The Big Tasty by Chef Chris Gotreau
Cheeseburger topped with tomato, lettuce, red onion, pickle, and Tasty Sauce.
The Cue: August 11, 7-10 p.m. (6-10 p.m. VIP); Battle of the Burger: August 12, 7-10 p.m. (6-10 p.m. VIP). Cruiseport Boston, 1 Black Falcon Ave., Boston. Single night $95 ($125 VIP); both nights $140. Buy tickets at bostonmagazine.com/cookout.