We braved yet another threat of an impending blizzard recently to attend the Boston Wine Expo 2015 and spent the better part of the day at the Seaport exploring new wine trends and lots of food and new products. We didn't see any real new trends emerging. The Rieslings from the Finger Lakes region continue to be very hot with an emphasis on less sweet varieties.
You'd never know that another wintry storm was brewing by the size of the crowd. As usual, the place was packed and we staked out our seats in the front row of one of the two culinary demonstration stages.
Chef Ming Tsai of Blue Ginger and Blue Dragon just down the street opened the show, mixing up a delicious pineapple smoothie type drink.
Chef Chris Coombs of Deauxave demonstrated a Duck Breast dish which was absolutely delicious. One of great things about this particular wine event is that the chefs share all of their dishes with the viewing audience so you get a great taste of what one can expect to find in their restaurants. Plus, you get an unlimited supply of wines to go with it! It's simply one of those events in Boston (and the biggest wine expo in the country) that every food and drink lover should attend at least once in their lives. Don't miss it next year!
No comments:
Post a Comment