The last day of the World's of Flavor conference went out with a bang! After almost 60 volunteer hours, it took a couple extra shots of espresso to make it through this one, but it was well worth it at the end.
The Mediterranean produces a lot of Octopus, so one can only imagine the creative uses for this creature. My Italians made an Octopus Ragu out of theirs, but these Spanish guys had another idea. What it was, I am still not sure, but I probably ate it somewhere later on in the day and loved it.
Chef Paul Bartolotta brought his big guns to the show. These 3 ice chests were full of some of the most exotic, and fresh Mediterranean sea creatures. Even my Italian compatriots were going goo-goo gah-gah over this treasure chest of scales, pincher's, and tentacles.
Everybody likes the Hogs and Chefs from around the world are no exception. They just show their love in different ways.
Chef Corrado de Virgillo busted out another demo, this one at the Live Fire Outdoor Oven. Check out the original Crock Pot sitting at the end of the table. These earthenware pots are famous in Puglia, Italy. Each family has one and takes it to the local oven master in their village, who cooks them slowly throughout the day (4-5 hours). Then voila! Mama Mia's Sunday roast is ready for the family after Sunday church. Just like modern-day Walnofer Sunday lunches, but with new-age appliances! Sometimes technology oversteps its bounds.
This is the last demo of the conference. My long-time friend of two days and Iron Chef, Cat Cora concluded the conference and the entire crowd of attendees and volunteers shared a toast to an exceptional week. Next year's conference is themed,
Street Food of the World. Better get your fly swatters and bug zappers out for that one because it is going to be quite interesting. Similar to the Super Bowl, the World Series, or the Tour de France, you will have to anxiously await 365 days until the next World's of Flavor entertains us once again. Ciao bye, as my new Italian friends would say. I have some sleep to catch up on.
Chef Paul Bartolotta brought his big guns to the show. These 3 ice chests were full of some of the most exotic, and fresh Mediterranean sea creatures. Even my Italian compatriots were going goo-goo gah-gah over this treasure chest of scales, pincher's, and tentacles.
Everybody likes the Hogs and Chefs from around the world are no exception. They just show their love in different ways.
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