When she was 13 years old, Stephanie’s family piled into the car, rolled down the windows, and took off into the Mexican countryside. Their destination? Acapulco, one of Mexico’s most cosmopolitan cities. Highways and forests rolled out in front of them, and when they came to one of the region’s plunging valleys, they crossed them with slender bridges. When they drove over the famous Mezcala Bridge, perched at 560 feet, it was like the whole world unfolded for them.
That feeling, of the whole world opening up to you, is something you’ll feel if you visit Acapulco yourself. The city thrives on tourism, which means it’s become an important hub of culture, especially if that culture involves food. Chefs from all over the world flock to Acapulco to display their unique creations to the seasonal tourists, and to vie for international...
We like to get to know our staff, so one day we asked them a question:
“If money were no object, what would you do?”
At the time, we expected dozens of different answers. After all, there are musicians, dancers, and singers on our team. There are master chefs and charity givers. Given the freedom to do whatever they wanted, no two responses should have been alike. But time and time again, our staff responded the same way, expressing the same desire. What did they say?
They said they wanted to travel.
Stephanie would start in the Netherlands, where she has family, and work her way around Europe. She’d probably run into Sharif in Croatia, who loves the waterfalls there. Allison wants to drink coffee in Italy, and dozens answered just like Sabrina, who says that if money were no object, she would simply...
When Jess Phillips, from Brimstone Doral, was four years old she spent her days with her great grandmother. With more than six decades between the two, you’d think they wouldn’t have much in common except, perhaps, a little trouble walking. But every day, Jess and her great grandmother came together to cook three meals. They covered their hands in waffle mix at breakfast, tossed salads for lunch, and watched pork chops sizzle at dinner.
You probably have similar memories. Maybe you discovered cooking like Paris, our beverage manager, while you were trying to surprise your father with his favorite dish. Or you were like Sharif, in Doral, who snuck out of bed at 4 in the morning to practice cooking from his mother’s Betty Crocker cookbook.
Whatever your relationship with cooking, we all understand the same thing: that food is a powerful...
Owner of BRG Restaurant Group, JR Anderson, tells us about his background in restaurant management, his favorite past travels, and what inspires him in his career. Enjoy!
How did you get into the restaurant business?
My Dad has been in the restaurant development and site location business for the past 45 years. So from a very early age we visited new concepts and of course spent a long time in restaurants sampling food and trying to understand the operations of these new concepts. My Dad was the first real estate director for Chi-Chi's restaurants in the early 1980's and owned and operated multiple units. My brother and I would sit and watch my Dad meet with the various managers and discuss operations, and it was there that the restaurant industry fascinated me.
Tell us about a favorite trip you took.
I have been lucky...
“What is that feeling when you're driving away from people and they recede on the plain till you see their specks dispersing? - it's the too-huge world vaulting us, and it's good-bye. But we lean forward to the next crazy venture beneath the skies.”
― Jack Kerouac, On the Road
Nothing quite compares to the feeling of exploration, of discovering new places. Stories from the road, of new people met and new dishes tasted, never fail to inspire us. That’s why we asked our BRG Team to tell us about their favorite recent travel experience. Here are some of our favorite submissions. ¡Bon appetit!
Jake Begor, our Piñon Grill Bartender, recently traveled to Breckenridge, where his favorite food spot on the trip was “this really cool little Irish pub in the heart of the downtown mountainside village.” And as for his fave experience?...
Happy New Year! To celebrate new adventures for 2018, we’re recapping Piñon Grill Bartender Patricia’s recent trip to Denver, Colorado. Take a peek and see if you’re not suddenly salivating to hop a plane and explore the Rocky Mountains for yourself!
Where did you go?
My last trip was to Colorado. I spent time in Denver, saw the Royal Gorge Bridge, hiked in Evergreen, and explored a little bit of Boulder. It was honestly the most beautiful place I have ever been and I can't wait to go back. As we drove through the canyons the beauty of everything around me was so overwhelming it brought tears to my eyes.
What was your favorite food spot on the trip?
Mexican food is one of my favorite things to eat so my friend took me to a place called Pinche Tacos (I realize that's a...
“Soon it got dusk, a grapy dusk, a purple dusk over tangerine groves and long melon fields; the sun the color of pressed grapes, slashed with burgandy red, the fields the color of love and Spanish mysteries.”
― Jack Kerouac, On the Road
What is it about sunsets? Is it the colors, the feeling in the air, the sense of accomplishment from a long day’s work? Or could it be the impending promise of evening and all its attendant pleasures: dinner, drinks, coziness with loved ones before bed?
Whatever the reason, sunsets inspire us and get out creative juices flowing. That’s why we asked our BRG Team to tell us about their favorite sunset experience. Enjoy!
What as been your favorite sunset?
“Oia, Santorini in July.” -Andres Ocampo
“I am an East coast guy. I love sunrises” -Peter Campise
“Late fall over looking the mouth of the Tred...
The American Tradition has always been a “melting pot,” where we welcome and blend cultures from across the globe. But hundreds of years of shared culture have led to more than borrowing: we’ve made plenty of inventions all on our own. For us, the flavors of woodsmoke, thickened gravy, and the sweet bite of barbecue are all symbols of our pioneering spirit. That’s why the grill is so important to us. It’s a memory of where we’ve been, and a tool to go where we’re going.
Slow-Cooked Baby-Backed Ribs
There might be nothing more American than baby-back ribs. Slow-roasted and finished on the wood fire, our house ribs have a distinct smoke flavor that you can’t mistake. Once we baste them with homemade BBQ sauce and serve them up with freshly cut fries, you’ve got yourself a meal fit for a king.
This article is part of a series, “Four Corners,” that explores the way our chefs are inspired by traditional cuisines throughout the world.
From Tokyo to Honolulu, the Pacific Rim offers endless inspiration. Sweet meats, fermented spices, and the tang of vinegar bring surprising new combinations to the palette. That’s why we’ve imported these flavors, over thousands of miles of open water, to find a home on our menu. We believe that by presenting a truly global cuisine, we can capture the best of America’s shared heritage and share it with our delighted patrons. Just look at what we’re making.
Whether it’s being shared with cocktails or kicking off a rich meal, sushi is a staple at many of our restaurants. Its light, fresh flavors make it the favorite snack for many fans, and it’s a great place for our chefs...
Food should be an adventure. It should expand your horizons and heighten all your senses. That’s what we think, anyway, and so our staff is always trying new things so they can enrich the restaurant. Most of the time it’s wonderful, but sometimes? It gets a little wild. We surveyed our people to find out the craziest things they’ve ever eaten, and the answers will make you realize that they’re not just talented at running a restaurant; they’re pretty brave, too!
Julio Martinez, Executive Chef at Brimstone Pines: Sea Urchin
Better known from high-school science experiments, the sea urchin has a strangely buttery flavor and a slick texture. It’s not always an easy thing to eat raw, but cooked or stuffed this marine delicacy packs a load of flavor.
Mariane Munhoz, Manager at Brimstone Pines: Frog Legs & Ostrich
If you’re from the south,...