In part II of our Boston Wine Expo 2011 coverage we'll see day two of the culinary demonstrations and an interesting new wine glass.
Chef Marc Orfaly of Pigalle prepared a Portuguese Stew. Chef Orfaly will be opening a new restaurant later this month in Quincy Center named Remick's, after the legendary local department store that was located in the same area.
Portuguese Stew with Littleneck Clams, Chorizo and Fried Potatoes. Sweet clams with a deliciously salty broth and those satisfying potatoes.
A small demo was done by the people of Hinkle Glass, introducing their very unusual looking wine glass.
The unique, scientifically researched design of the Hinkle Nosing Glass noticeably increases the bouquet of the wine. We tried it and, sure enough, noticed a difference.
Chef Michael Schlow of Radius and Via Matta. He is opening a new restaurant, Tico, in the Back Bay any day now in the former Cottonwood Cafe space.
The non-traditional Pasta e Fagoli with Truffles prepared by Chef Schlow. It included crispy prosciutto and orecchiette as the pasta.
Chef Gordon Hamersley of Hamersley's Bistro.
Chef Hamersley prepared an amazing Trout Wrapped in Prosciutto with Choucroute and Riesling. He is always the most interesting Chef at demos as he really explains the history and tradition of the preparation. He went into great depth discussing the preparation of the choucroute and the long fermentation process that is required to do it properly.
The whole event was a great way to attend seminars and demos such as these and taste lots of different wines from many regions all under one roof.
Lastly, don't forget that Valentine's Day is just two weeks from today! That's last minute, guys, for anyone who has not made reservations yet. Here is a link for some offers and suggestions from Boston Chefs.