Notes from the 2009 Boston wine expo

Arlington, Mass. - The Boston Wine Expo is one of the most anticipated events at the World Trade Center. On Jan. 24 and Jan. 25, representatives from 450 wineries in 13 countries poured over 1,800 different wines to thousands of enthusiastic tasters. There were also educational seminars, special wine-themed dinners, celebrity chef demonstrations, and an exclusive wine lounge. And it’s important to note that every year a portion of the proceeds are donated to charities in the Greater Boston area.

The expo also has lifestyle exhibitors with wine-related publications, products, and services and food items. Those vendors are of particular interest as I’m always on the lookout for interesting products and services that I can share with you. Here are my picks from this year.

Food should taste good specializes in all-natural tortilla chips with the flavors baked inside. They currently come in seven varieties (buffalo, chocolate, jalapeno, multigrain, olive, sweet potato, and the works) and two sizes (1 oz. and 6 oz. bags). All varieties are gluten, dairy, lactose, MGS, cholesterol and trans-fat free, and certified OU kosher. You can find this product at Stop & Shop, Shaw’s, and Whole Foods.

Another new product was ravi, a Canadian invention that chills wine at the instant it’s served. The product consists of a shell, a valve control, and a small internal tube that must be chilled for six hours before using. (ravi keeps working for more than an hour after it comes out of the freezer.) ravi is sold at Ralph Jordan’s in Acton and Something for Everyone! in Lincoln. For more information, go to www.ravisolution.com.

Andrew Lazorchak is the inventor of Soiree, an attractive glass decanter that fits securely into any wine bottle, allowing the wine to aerate as you pour it. On his Web site (www.winesoiree.com), Lazorchak notes that aerated wines release aromas, have a better mouth feel, and have more of the designed balance versus wine poured straight from the bottle. The Soiree can be purchased on the Web for $25 or locally at Gordon’s Fine Wine Liquors and Winecellar Of Silene in Waltham, and Marty’s Fine Wines in Newton. Other retail outlets are listed on the Web site.

Discover a new career through The Traveling Vineyard. Turn your living room into a tasting room and get special discounts on wines and accessories. This is a great way to get together with friends while supplementing your income. Work full or part time. For more information, contact Personal Wine Consultant Nancy Cassano by phone (1-877-846-6562), e-mail (greatwines@comcast.net), or online (www.myttv.com/nancy5006).

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VALENTINE’S DAY NEWS: Arlington Bakery and Pastry Shop, 187 Mass. Ave., is selling heart-shaped chocolate cookies, chocolate and yellow cakes decorated with roses, and chocolate hearts. Order cakes two days ahead. Call 781-646-7444.

Bella Moto Baking, 916 Mass. Ave., will have an assortment of heart-shaped treats for your valentine. Call 781-646-2253.

The Chilly Cow, 451 Mass. Ave., is selling ice cream pies and heart-shaped ice cream cakes. Design your own cake or purchase one already made from the case. Custom cakes require 48 hours’ notice. Call 781-648-4360.

Flora, 190 Mass. Ave., is offering a Valentine’s Weekend menu. On Friday and Sunday, customers can order a la carte or a three-course prix fixe for $55 per person. On Saturday, only prix fixe will be served for $65. Guests get a rose and a chef’s surprise. Reservations are recommended all three nights. Call 781-641-1664.

Johnny’s Candy Corner, 1193 Mass. Ave., has a large variety of Valentine candy, including homemade fudge, turtles, truffles, peanut butter cups, and chocolate-covered Oreos, pretzels, and rods. Candy is sold by piece or pound. Sugar-free candy and gift baskets are also available. Please order gift baskets a few days in advance. Open daily the week before Valentine’s Day from 10 a.m. to 5 p.m. Call 781-643-7700.

La Buona Vita, 450 Mass. Ave., will serve the regular menu and specials from 5 p.m. to 11 p.m. Customers who dine between 5 p.m. and 6:30 p.m. receive a 10% discount. Reservations recommended. Call 781-641-4734.

Lakota Bakery, 1373 Mass. Ave., has several varieties of heart-shaped cookies, including lemon shortbread and hazelnut shortbread half-dipped in chocolate. Call 781-646-0121.

Mifune, 303 Broadway, will give a free chocolate dessert to each guest. Call 781-641-2388.

Not Your Average Joe’s, 645 Mass. Ave., will feature a special a la carte menu and the regular menu. Reservations accepted on the half-hour. Call 781-643-1666.

Prose, 352A Mass. Ave., will serve a three-course dinner from 6 p.m. to 10 p.m. on Feb. 13 and Feb. 14 for $40. Entrée choices will include Macadamia Nut Spaetzle with Maine Crabmeat and Truffle Butter, Braised Lamb Shanks with Citrus Zest and Sundried Tomato-Olive Tapenade over Kasha, and Artichokes with a Leek-Wrapped Saffron Chestnut Flan over Confit of Greens (Vegetarian). Reservations required. Call 781-648-2800.

Quebrada Baking Company, 208 Mass. Ave., will sell heart-shaped cakes, plain and chocolate-dipped heart-shaped shortbread cookies, and sugared shortbread hearts. Six-inch and nine-inch chocolate raspberry tortes topped with chocolate-dipped strawberries are also available. Valentine-themed cupcakes come in two sizes (petite and large) and three flavors (chocolate, carrot, and yellow). Order cakes and tortes 48 hours in advance. Chocolate-dipped strawberries are available by the half dozen or dozen. Order strawberries 48 hours in advance. Call 781-648-0700.

Ristorante Olivio, 201 Mass. Ave., is offering a special three-course dinner for $50 per person. (The regular menu will not be available.) Guests will choose from six appetizers and six entrees and their choice of coffee and dessert. Reservations required. Served from 5 p.m. to 11 p.m. Call 781-648-2300.

Scutra, 102 Summer St., will be open Friday, Saturday, and Sunday, 5 to 8:30 p.m. The regular menu plus specials will be served Feb. 14 from 4:30 p.m. to 9:30 p.m. Reservations required. Call 781-316-1816.

Sweet Sue’s Bakery and Café, 795 Mass. Ave., will have jumbo chocolate chip cookie hearts, heart-shaped brownies, hand-made truffles, and four-inch red velvet cakes. Individual chocolate ganache-filled cakes will be available. You can also purchase personalized sugar or large chocolate chip cookies. (The minimum order is one dozen.) Order cakes several days in advance. Call 781-646-1118.

Tango, 464 Mass. Ave., will serve a regular menu and some specials. Reservations required. Call 781-443-9000.

Tryst, 689 Mass. Ave., will serve a new limited dinner menu on Valentine’s Day from 5 p.m. to 11 p.m. On Feb. 13, Feb. 14, and Feb. 15, customers can order a three-course dinner with a selected bottle of wine for $100. Reservations highly recommended for Feb. 14. The restaurant will serve brunch on Feb. 14 from 11 a.m. to 2:30 p.m. Call 781-641-2227.

Zócalo Cocina Mexicana, 203A Broadway, will serve the regular menu. Guests get free dessert. Enjoy live music while you dine. Reservations accepted for Sat., Feb. 14, only. Call 781-643-2299.

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DINING NEWS AROUND TOWN: Arlington Restaurant and Diner, 134 Mass. Ave., will give free coffee with breakfast from Feb. 9 to Feb. 13. Call 781-646-9266.

Bella Moto Baking, 916 Mass. Ave., will have cherry pies for Presidents’ Day. Call 781-646-2253.

Blue-Ribbon Bar-B-Q, 905 Mass. Ave., is offering stewed turkey, stews, and chili. Call 781-648-RIBS.

Broadway Diner, 117 Broadway, has several new breakfast and lunch items: Mushroom and Boursin Cheese Omelet, Almond Joy Pancakes with Coconut, Chocolate Chips, and Almonds, Cuban Sandwich, and Caribbean Shepherd’s Pie with Mashed Plantains. Call 781-316-1692.

The Chilly Cow, 451 Mass. Ave., has an exciting new project in the works — a free newsletter scheduled to debut in March. Look for information on where and how to sign up. Call 781-648-4360.

Flora, 190 Mass. Ave., will offer a wine and cheese plate pairing for Third Thursday on Feb. 19. Call 781-641-1664.

Francesca’s Kitchen, 164 Mass. Ave., is offering two trays of pizza, a two-liter bottle of soda, and an order of Buffalo fingers for $25.95. Call 781-648-0005.

Krazy Karry’s Backyard Grill, 319 Broadway, is offering a combo meal for $8.79 that includes a classic burger, small French fries, and medium drink. Due to popular demand, the Asiago Pesto Burger is back on the menu. Customers who eat an 18-oz. Superwild Burger in one sitting will be immortalized with a photograph on the restaurant’s ever-expanding Burger Wall of Fame. Call 781-643-2004.

Manna Sushi, 9A Medford St., is offering All You Can Eat Sushi and Rolls every Tuesday and Wednesday from 5 p.m. to 9:30 p.m. for $29.95. Beer and wine are now available. Call 781-648-8878.

Not Your Average Joe’s, 645 Mass. Ave., is continuing Joe-Betweens at the bar in Arlington, but the hours are now weekdays from 3 p.m. to 6 p.m. (Joe-Betweens are small starters, such as mini pizzas, crispy fried calamari, chicken quesadillas, and Buffalo-Caribbean chicken tenders.) The restaurant is also promoting Winesday (Wednesday). Couples get a choice of two entrees and a bottle of red of white wine for $39.99. Entrée selections include chicken, beef, salmon, and pasta. Call 781-643-1666.

Panera Bread, Mass. Ave., is now serving coffee by Distant Lands. Call 781-643-9090.

Prose, 352 Mass. Ave., is offering a three-course dinner for $25. Menu items include vegetarian and vegan. Offered every night, except special occasions. From Feb. 17 to Feb. 21, Chef Deborah Shore will salute past presidents and their favorite dishes. A different president will be featured each evening. Call 781-648-2800.

Quebrada Baking Company, 208 Mass. Ave., has brought back the classic Almond Croissant by popular demand. Available daily. Winter hours are Tues. to Sat., 6 a.m. to 6 p.m.; Sun., 6 a.m. to 4 p.m.; and Mon., 6 a.m. to 5 p.m. Call 781-648-0700.

Scutra, 92 Summer St., now has a bar menu, including salads, lamb burger, and chili. The three-course dinner for $23.99 continues this month, Monday through Thursday. Reservations requested. Call 781-316-1816.

Shanghai Village, 436 Mass. Ave., has daily lunch and dinner specials. Delivery is available within Arlington for a $2 service charge Tuesday through Sunday during regular restaurant hours and Monday and Tuesday for dinner only. Call 781-646-6901.

Something Savory, 1312 Mass. Ave., is now open Sundays from 11 a.m. to 5 p.m. The restaurant will be open Monday evenings for a three-course Caribbean dinner from 5 p.m. to 9 p.m. A new menu will debut in mid-February. The restaurant has an on-line reservation system. Catering is available year round. Call 781-648-0333.

Sweet Sue’s Bakery and Café, 795 Mass. Ave., is serving breakfast and lunch weekdays and brunch on Saturdays. Enjoy homemade soups, sandwiches, and a variety of sweets. Call 781-646-1118.

Za, 138 Mass. Ave., has a new pizza with potato puree, shitake mushrooms, diced onions, Gruyere cheese, Parmesan cheese, Italian white truffle oil, and scallions. The new salad features baby greens with toasted walnuts, dried cranberries, red onions, bleu cheese, and milk-poached parsnips puree. Call 781-316-2334.

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THE COOKBOOK SHELF: Nicole Rees believes that anyone can become a great baker with a good grasp of basic proportions and knowledge of some simple techniques. “Baking Unplugged” (John Wiley & Sons, 2009; $29.95) features 114 simple, back-to-basics recipes for muffins, breakfast pastries, cookies, cakes, and more. Rees offers a primer on ingredients and instructs readers how to set up an “unplugged kitchen” with minimal equipment. She also mentions a few extras that can make a big difference with little effort and expense. Surprise your Valentine with Ganache-Filled Chocolate Layer Cake with Caramel Whipped Cream Frosting, Chocolate Fudge Cookies, or Chocolate-Banana Cream Tart.

In “Brittles, Barks, & Bonbons: Delicious Recipes for Quick and Easy Candy”(Chronicle Books, 2008; $16.95), Charity Ferreira presents straightforward tips and techniques that will enable you to make Sea Turtles, Chocolate-Cherry-Hazelnut Bark, and Milk Chocolate Praline for any occasion that needs something sweet. Helpful tips on ingredients and equipment make these recipes even easier to create and the author includes creative ways to present the finished treats as beautiful and elegant gifts.

“Jacques Torres’ A Year In Chocolate: 80 Recipes for Holidays and Special Occasions” (Steward, Tabori & Chang, 2008; $35) will appeal to any chocolate lover. Whether it’s delicate Poached Pears with Chocolate Fondue, Pumpkin Seed Brittle, Peanut Butter Chocolate Eggs, or Chocolate-Covered Matzo, Jacques Torres makes certain that every occasion includes a fantastic chocolate creation. He also takes chocolate lovers into new realms of chocolate heaven with Pumpkin Chocolate Cake and Jacques’s Famous Orange Chocolate Mix. Fans of this premiere chocolatier will welcome this book.

Serving delicious cocktails made with liqueurs that you made from scratch can lift any occasion to another level. “Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor”(Harvard Common Press, 2008; $12.95) shows how easy it is to make your own spirits and infusions at home for mixing, sipping, or giving as gifts. A. J. Rathbun provides recipes for classic and contemporary cordials using fresh fruits, spices, nuts, and herbs that are simple and satisfying. Delight someone you love with a glass of Strawberry Gold, Heroic Hazelnut, or Chocolate Cream Liqueur.

“The Sweet Life: 101 Indulgent Recipes Made with SPLENDA Sweetener”(Kyle Books, 2009; $19.95) is a must-have for anyone wanting or needing to cut back on sugar without completely giving up sweets. Written by Antony Worrall Thompson, the chapters include an ode to chocolate lovers, a selection of cakes and muffins, everyday desserts, recipes for festive occasions, and seasonal goodies. This is a great cookbook for everyone with a healthy mind, but an incurably sweet tooth. Thompson’s offerings include Simple Chocolate Soufflé, Kiwi and Grape Cheesecake Layer, and Queen of Puddings.

No matter what the occasion, a glass of bubbly is usually reason enough to celebrate. Kate Simon makes it even more festive by using champagne and other sparkling wines to create cocktail recipes with pizzazz. “Tiny Bubbles: Fizzy Cocktails for Every Occasion, Using Champagne, Prosecco, and Other Sparkling Wines”(Chronicle Books, 2008; $14.95) is filled with timeless drink recipes with and without alcohol as well as eight recipes for little bites that pair perfectly with the cocktails. Cool off on a hot summer day with Strawberry-Prosecco Lemonade. Turn a dinner into a party with a Kir Royale. Mix up the Valentine for someone you love.