This year's Boston Wine Expo was by far and away the best ever. A reorganization of the show floor into regions, better crowd control and much more food all made for a very successful event. There were so many wines and foods we tried and loved that it would take weeks to cover them all but here were some of the standout highlights of our weekend long experience.
To Die For Dips and Spreads impressed us with every one of their creamy, perfectly-blended flavor combinations. Located in Concord, it would definitely be worth a visit.
Chef Dean Enos of The Oceanaire Seafood Room prepared an amazing Seared Sockeye Salmon.
Just look at the color of that fresh sockeye served with parsnip puree.
Chef Chris Douglass of Ashmont Grill served up Spicy Chicken Tacos at his food demonstration, garnished with sour cream, radish, cilantro and diced onion. This is one of his family's favorite meals.
Champignon cheeses had some of the best cheeses we tasted.
Barrington Brewery handed out slices of this rich, incredibly flavorful Chocolate Stout Cake.
The Fluke Ceviche made by Chef José Duarte of Taranta, simple yet bursting with flavor.
Andy Husbands and his team from Tremont 647 wowed the foodie crowd with his Chicken Chicharrones with Limed Sour Cream.
Niege Apple Ice Wine was a particular standout sip. We also loved the Traditional Meade served by Moonlight Meadery in Londonderry, which we predict will be a very popular new trend.
Chef William Kovell of Catalyst prepared a Braised Flanken of Beef with Swiss Chard, Another standout dish.
The food this year really was amazing with two stages providing non-stop food demonstrations both days. We only wish we could have been at both at the same time!