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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures

IMG_6756I was invited to the third annual Taste of WGBH Food and Wine Festival on September 11th. Chefs from all over New England came to sample their dishes at the Chef’s Gala Reception. The events continued all weekend including a farmer’s market, artisan taste sessions, educational seminars and a brunch bar.

IMG_667325 of the top chefs paired their dishes with selected wines and a few select craft beers.

IMG_6681Chef Michael Werneke from Prohibition Pig in Vermont made corn muffins with cultured Farmstead butter, smoked pork rillettes on crouton with pickle, and Bailey Hazen blue cheese tartlet with black walnuts and maple. The dish was paired with Guzman Riestra Brut Nature Cider.

IMG_6687Chef Cara Stadler from Tao Yuan in Maine made Grandma Tang’s roast pork buns which was paired with a La Madrid Estate Reserve Cabernet Franc. This was my favorite dish of the evening. Very well made, and the filling was so flavorful.

IMG_6697Andy Husbands from Tremont 647 was serving a BBQ brisket with kimchee sauce and yuzu apple slaw. It was paired with a Bissell Brothers Brewing Substance Ale. Andy always knocks it out of the park. Andy just finished a cookbook called Grilled to Perfection, you should check it out.

IMG_6699Il Casale made panzarotti: smoked scamorza stuffedpotato croquettes with a roasted red pepper sauce.

IMG_6700This was paired with the MacPhail Sundawg Vineyard Pinto Noir 2011.

IMG_6702Chef Matt Morello from Brasserie 28 in Andover  had a charcuterie display.

IMG_6703There were three different offerings.

IMG_6704 All the charcuterie was paired with the  Alchemist Heady Topper.

IMG_6706Chris Coombs from Boston Chops did a lovely steak tartare served on a potato chip paired with a 2012 Caymus Napa Valley Cabernet Sauvignon.

IMG_6713The State Room prepared a lobster bahn mie sandwich with cilantro citrus marinated lobster, pickled fennel and chili aioli.

IMG_6715The sandwich was paired with a Frog’s Leap Sauvignon Blanc.

IMG_6718Probably one of the best plated offerings of the night.

IMG_6720Chefs Mark Gaier and Clark Frasier from MC Spiedo made a spit roasted suckling pig with macaroni, root vegetables and a farm egg. The dish was paired with a 2010 BV Tapestry.

IMG_6724Tallulah on Thames, a restaurant in Newport, prepared a lovely dessert – Sweet Berry Farm peaches that were compressed and served with a curried yogurt, anise, hyssop, tarragon and pickled onions. It was paired with a 2011 Terrior Hunter Sauvignon Blanc Leyda. The peaches were almost translucent and the flavors were bold. I loved this dish.

IMG_6726Chef Louis DiBicari of Tavern Road prepared a smoked bluefish pate with fennel pollen and orange mostarda. It was served with a 2012 Malvasia del Fiore.

IMG_6730Will Gilson from Puritan and Co. made a heirloom tomato gazpacho with basil and marinated scallops.

IMG_6733Chef Michael Scelfo from Alden & Harlow made a grilled corn salad with avocado creme and pumpernickel crumbs. It was paired with a 2013 Chateau de Munuty Prestige.

IMG_6735Chef Jaime Davis from Deuxave made a milk chocolate cremeux with compressed apple cider and olive oil cake. It was paired with a Broadbent 3 year fine rich madeira.

IMG_6741Chef Nevin Taylor from Tres Gatos in Jamaica Plain made lamb kofta and mixed vegetables with a green goddess dressing.

IMG_6751Chef Jason Bond from Bondir.

IMG_6754Chef William Kovel from Catalyst made a spice crusted tuna with a cucumber radish salad, lemon syrup and a sesame tuile.

IMG_6759Chef Brooke Vosika from The Four Seasons Bristol Lounge made crab gougeres with chives, served with golden tomatoes and lobster coral.

IMG_6764Chef Brian Alberg from the Red Lion Inn made a summer ratatouille with a tomato vinaigrette and Mill River micro greens.

IMG_6776Chef Shannon Bard from Zapoteca/Mixteca in Portland, ME made a spicy lobster bisque. A simple and yet lovely presentation. The broth was a bit spicy but really quite delicious. Probably my second favorite dish of the night.

IMG_6779The bisque was served with Herradura Silver Old Fashioned.

IMG_6782Maura Kilpatrick from Oleana made a Taza bittersweet chocolate with beet and licorice.

IMG_6781The dessert was garnished with figs and chocolate covered cocoa nibs.

IMG_6748The dessert was paired with the  Sandemann Porto from Portugal.

IMG_678780 Thoreau‘s chef, Carolyn Johnson, made lamb dumplings with smoky eggplant and peppers. It was served with a Donelan Family 2011 Cuvee Christine Syrah

IMG_6791Tyler Anderson of Millwright’s in CT made onions, chicken vin, fried chicken skin with picked golden raisins.

IMG_6793Entertainment was provided by The Perry Rossi Band. Great band with a great sound!

IMG_6795To hear a sample of their sound, check out my Instagram video here.

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