Here at Rue, we can’t wait for Super Bowl XLVI. In preparation for the big game, we had our first ever (and soon-to-be annual) chili contest. Check out our favorites, then click on the chili of your choice (or all four) for a printable recipe you can cook up this Sunday. As for the winner of our cookoff? We’ll let you decide.

“Hearty and flavorful, the unexpected combination takes it to a new level.”

- Ryan M., Event Coordinator

 
Ingredients:
     makes enough chili to fill a large pot
olive oil (several tablespoons for cooking)
2-4 lbs ground/chopped venison
1-2 lbs ground wild boar (can substitute Italian sausage)
1-2 c. celery, chopped
1-2 c. onion, chopped
2-3 T minced garlic
60-70 oz. canned chopped tomatoes (Italian seasoned or plain)
1 can ranch or chili beans (best with chopped jalapenos – don’t rinse)
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
spices: garlic powder, onion powder, black pepper, cayenne pepper, chili powder

Directions:
1. Sauté celery, onion, and garlic in frying pan and set aside.
2. Brown venison in frying pan. Sprinkle liberally with garlic powder, onion powder, and black pepper.
3. Do the same with the boar.
4. Combine cooked veggies, browned venison, and boar in chili pot and add at least 40-50 ounces of the chopped Italian tomatoes. Turn up heat until bubbles form, then reduce heat and let simmer while covered. While simmering, add 1 teaspoon each of garlic and onion powder, and black and cayenne pepper, and 1 (or half) cup of chili powder.
5. Wait an hour or two before adding the beans and serving – the longer you let simmer the better.

 Vegan Chili

“This is actually my girlfriend’s recipe. We love to cook it on cold Sundays during the winter.”
- Jeremy Z., Credit and Financial Operations Manager

Chili con Carne

“This recipe started 23 years ago as a simple chili recipe my mother gave the brides of each of her sons. I’ve been adding to it ever since, and about two years ago it reached this final form, and people keep telling me how much they love it, so I don’t change it any more.”
- Michael D., Senior Oracle Database Administrator

Turkey Chili

“I love it mostly because the taste is so unique compared to other chilis. The strawberries work because the turkey doesn’t overpower the fruit.”
- Eric R., Sr. Linux Systems Administrator

Last weekend Amy, our Concierge and Social Correspondent hit the orchard for an afternoon of apple picking and New England fall scenery.

Her après picking spread:
The orchard’s own wine, Maiden’s Blush (made from pears and apples with a hint of elderberries)
Homemade baguettes
Savory cheeses: smoked gouda, apricot ginger goat cheese, and apple smoked gruyère
Pinot Grigio sausage
Plum preserve
The freshest of apples (of course)

To make it feel even more special when you’re trying it out on your own, pack along your favorite picnic blanket and don’t forget the corkscrew.

Confession: we love entertaining, and this year we’re gearing up to host our best Halloween party yet. But we can always use a little help, so we sweet-talked chocolatier Gia Michaels into sitting down with us and spilling everything there is to know about the making, eating, and serving of candy.

Rue La La: Tricks or treats?
Gia: Treats! I fall in love with how candy makes children smile.

Rue La La: We’re planning on throwing a Halloween party for grown-ups. What are some of your go-to displays that you put out for the more sophisticated set?
Gia: Hands down, my Wonderfuls™ a defining chocolate moment™. These are simply gorgeous when displayed in a glass bowl or tall glass vase.
Continue reading “A Sugar-Coated Entertaining Guide” »

A RECIPE FOR A SUCCULENT SUMMER MEAL FROM ROBINSON’S PRIME RESERVE

We love gathering a few friends in the summer for impromptu get-togethers outside. Set the scene with rustic silver buckets filled with wild flowers, twinkling tea lights on banisters and tables, and platters overflowing with fresh fruit for a little something sweet after the barbeque. For the must-try main course, we turned to the grilling experts at Robinson’s Prime Reserve and the culinary mastermind Samuel Adams Chef David Burke. Fire up the grill for this three-part recipe and serve with ice-cold lemonade and Sam Adams, of course (fresh sliced lemons are a must).

Download the recipes (or view all on the next page)
Continue reading “Al Fresco Entertaining: The Perfect Barbeque Menu” »

A RECIPE FROM CALIFORNIA CAVIAR COMPANY

Caviar is steeped in tradition and mystique, but the oceanic delicacy is really much more accessible than you think. We plan to get adventurous this holiday season and wow guests with a decadent (but simple) caviar recipe. California Caviar Company offers up a lush, perfect-for-the-dinner-party treat.

Carrot Soup with Tarragon Cream & Caviar
Continue reading “Let it Rue: Carrot Soup Gets the Royal Treatment” »

A RECIPE PACKED WITH FESTIVE FLAVORS AND HEALTHY FRUITS FROM LAKE AUSTIN SPA RESORT

Winter merriment brings an abundance of sweet treats – even an overabundance. We turned to Lake Austin Spa Resort, the expert on relaxing holiday celebrations, for their take on seasonal sweets. Decked out in decorations, the resort’s cozy lake house atmosphere transforms into a warm, welcoming seasonal setting, offering cooking and baking demonstrations, crafts, and fireside family activities. Members heading to Lake Austin Spa Resort during December can expect a stress-free holiday retreat.

Here, a fruit-filled indulgence you’ll love to savor and serve during the coming season.
Continue reading “Indulgent Extras: Apricot/Cranberry/Walnut Balls” »

AN INTERVIEW WITH CO-FOUNDERS JONATHAN KING AND JIM STOTT

We sat down with Stonewall Kitchen for the scoop on their history, philosophy, and how to make the best blueberry pancakes (Hint: New Englanders might have an advantage).