Boston Food Expo Titillates Taste Buds

BOSTON--Following a week of frigid temperatures, mountains of snow and oceans of dirty puddles, local residents turned out in droves last Saturday to sample stone baked bread, saffron rice, vintage champagne and locally brewed Harpoon Ale.

More than 100 nationally known celebrity chefs, cookbook authors, product designers and Boston area restaurateurs turned out for the Boston Cooks! Kitchen and Culinary Expo, held at the World Trade Center.

Nancy A. Civetta of Conventures Marketing, a member of the eight-person expo planning board, said that the show was about "giving consumers a look at new revolutions in the kitchen industry."

Her efforts did not go unnoticed.

In addition to about 100 exhibitioners, more than 2,000 attendees crowded the convention center between 10 a.m. and 6 p.m.

Many paid the $7.50 entrance fee simply to sample good food from area restaurants, but others were out looking for new kitchen supplies and useful recipe prospects.

Paul O. Roberts of Marblehead said he was really surprised by the turnout and excited about gleaning new recipes.

"It's an extremely reasonable afternoon of entertainment," said Roberts. "Tickets cost less than a movie. People-watching is fun, and not only do you have access to new recipes--you get to talk directly to some of the people who make them."

Three of the most popular booths were those belonging to Boston restaurants Ambrosia on Huntington, Restaurant Zinc and the Bertolli Olive Oil Company, run by PBS's Cushion Amore chef, Nick Stellino.

Ambrosia on Huntington bills itself as a restaurant with French Provincial and Oriental foods. Those at Saturday's event said a careful and plentiful mix of spices in all sauces makes the cuisine especially unique.

"If done correctly, food is wonderfully good tasting and both physically and psychologically helpful," said owner and head-chef Anthony Ambrose.

To teach the mind-body connection in his cooking, Ambrose spoke in the Viking Chef's Corner, a presentation theater within the expo. There he demonstrated how traditionally French butter- and creme-filled foods might be cooked using Asian fused-oils and spices.

"I consistently tell people, `Don't be afraid of too many spices. They won't get get too overbearing, as long as you add them tofit to your favorite tastes," Ambrose said.

Meanwhile, a few dozen paces away, E. MichaelReidt of Restaurant Zinc, located at 35 StanhopeSt., was wowing the crowds with colorful seafoodcreations, like his lobster sausage and redcabbage.

"Boston's the City of beans and cod, right?Well, Restaurant Zinc has the best damn oystersand lobster you'll ever find," said Bostonresident Douglas T. Williams.

Reidt said he appreciates the variety of fareoffered at Zinc.

"I cook here because I'm afforded incredibleflexibility. I can make anything, and that's awonderful challenge to keep any chef creative,"Reidt said.

Restaurant Zinc's signature creation is itsZinc platter, a towering two-story dish ofoysters, clams, crab claws, shrimp and lobster.

"That [Zinc] platter is my best-kept secret.Every out-of-towner needs to try it," said Susan AMacmillan of Waverly.

Besides loving to cook, Reidt prides himself onbeing available to customers. During the week,after 10 p.m. or so, he said he likes to take aseat in the restaurant or at the raw bar and justenjoy the atmosphere.

As 24 year-old Meghan M. Stanley said, "You goto Zinc, and it's like straight out of BillyJoel's `Piano Man.' You forget about life for awhile."

Unlike Reidt, celebrity chef Nick Stellino wasless eager to please and more ready to jolt casualculinary browsers.

"I'm tired of good people ruining their foodand thinking they're failures. That is not a goodway to approach cooking," he said.

Listening to Stellino in the Viking Chef'sCorner or watching his "Pasta with Pine Nuts andRaisins" demonstration at the Bertolli Olive Oilbooth, crowds were captivated by the chef's humor.

"To lose your mind and half your soul in theinvestment banking business and then go into therestaurant and cooking business, that's beensuccess and happiness for me," said Stellino ofhis carefree attitude at the range.

Stellino went on to demonstrate a few of hisnewest recipes while at the same time making plugsfor family values in cooking, including theresponsibility of older chefs to instruct novices.

Stellino recommends American families try toshare a meal together each day, not out ofantiquated tradition but out of love for eachother. In the same vein, he said it's only rightfor him to help support newer chefs.

"From my heart to yours, from my kitchen toyours, it's about cooking with the heart,"Stellino said

Meanwhile, a few dozen paces away, E. MichaelReidt of Restaurant Zinc, located at 35 StanhopeSt., was wowing the crowds with colorful seafoodcreations, like his lobster sausage and redcabbage.

"Boston's the City of beans and cod, right?Well, Restaurant Zinc has the best damn oystersand lobster you'll ever find," said Bostonresident Douglas T. Williams.

Reidt said he appreciates the variety of fareoffered at Zinc.

"I cook here because I'm afforded incredibleflexibility. I can make anything, and that's awonderful challenge to keep any chef creative,"Reidt said.

Restaurant Zinc's signature creation is itsZinc platter, a towering two-story dish ofoysters, clams, crab claws, shrimp and lobster.

"That [Zinc] platter is my best-kept secret.Every out-of-towner needs to try it," said Susan AMacmillan of Waverly.

Besides loving to cook, Reidt prides himself onbeing available to customers. During the week,after 10 p.m. or so, he said he likes to take aseat in the restaurant or at the raw bar and justenjoy the atmosphere.

As 24 year-old Meghan M. Stanley said, "You goto Zinc, and it's like straight out of BillyJoel's `Piano Man.' You forget about life for awhile."

Unlike Reidt, celebrity chef Nick Stellino wasless eager to please and more ready to jolt casualculinary browsers.

"I'm tired of good people ruining their foodand thinking they're failures. That is not a goodway to approach cooking," he said.

Listening to Stellino in the Viking Chef'sCorner or watching his "Pasta with Pine Nuts andRaisins" demonstration at the Bertolli Olive Oilbooth, crowds were captivated by the chef's humor.

"To lose your mind and half your soul in theinvestment banking business and then go into therestaurant and cooking business, that's beensuccess and happiness for me," said Stellino ofhis carefree attitude at the range.

Stellino went on to demonstrate a few of hisnewest recipes while at the same time making plugsfor family values in cooking, including theresponsibility of older chefs to instruct novices.

Stellino recommends American families try toshare a meal together each day, not out ofantiquated tradition but out of love for eachother. In the same vein, he said it's only rightfor him to help support newer chefs.

"From my heart to yours, from my kitchen toyours, it's about cooking with the heart,"Stellino said