Worlds of Flavor III

On this episode of Worlds of Flavor, we are going to get out of the kitchen and see what goes on behind the scenes at one of the biggest food conferences in the world. But before we do that, we gotta eat some lunch................................

1. Braised Sea Bream, Wild Greens, and Fennel.

2. Marinated Seafood Salad with Greek Fava.

3. Florina Peppers Stuffed with Manouri, Currants, and Pine Nuts.

4. Marinated Mackerel with Bulgar Wheat Pilaf.

5. Eggplant Pie with Walnuts and Cumin.

6. Greens and Feta Pie with a Cornmeal Crust and Kefalotyri.

7. Baked Beans Served with Buttermilk and Shaved Botargo.

8. Warm Spinach and Orange Salad with Mastiha Oil and Feta.

9. Carob Pita Bread with Tarama and Shrimp.

My Italian friends gave their first demo on the Ventura stage. The sign of a great conference is the ratio of "Lack of Behind the Scenes Glamour" to "On Stage Glamour!" Chef Teresa Buongiorno wowed the crowd under the direction of Chef/Interpreter Domenico Maggi. Entering stage right, Chef Antonio de Rosa. Who doesn't love Italians with names like these!

From upstairs in the Ventura Center, down to the demo in the Debaun Theatre. Chef Corrado de Virgillo and I wheeled our food via the secret tunnel that runs along the Greystone campus to meet up with Barilla Executive Chef Lorenzo Boni and Chef Paul Bortolotta, owner of Vegas restaurant Bartolotta Ristorante di Mare and world renowned for Italian cuisine.

After my chef finished his demo, I noticed his plated dish got whisked away to a secret room. Curious as I am, I followed it, with a fork, expecting to see a group hovering around it devouring every last bit. To my surprise, every dish from the demo's were getting the star treatment and having their picture taken for documentation. You should expect the calendar to be available in early December, just in time for those last minute holiday gifts.
I was feeling a little jealous that I wasn't getting my picture taken so I decided to take matters into my own hands. I happened to walk into the end of a book signing by none other than Iron Chef Cat Cora from the Food Network, and spokesperson for The Catfish Institute. After telling her about the 28 pound catfish that I caught out of the Arkansas River as a kid, and starting a "Who would win in an Iron Chef battle between Cat and Paul Bartolota?" debate, they both stopped laughing and agreed to a photo. Hopefully we will have an upcoming review of Chef Paul's restaurant during an upcoming visit to Las Vegas! Stay tuned.