More than just Pizza at Salvatore’s Window Demo Series
I have always enjoyed pizza at Salvatore’s, especially their Vignola Cherry Pizza, which I featured as one of my Fab Dish Fridays. It’s truly FABulous. Of course, I know they have many other menu options, but I tended to stick to what I like – great pizza! This leads me to talking about an enjoyable evening of tasting everything but pizza, well, except for the dessert but I will get to that.
As we get to the colder months in our lovely town of Boston, I find myself looking for something different to do in the evenings and I think I found something super fun that I know all of you foodies will enjoy.
Last week I joined a small group of folks for an evening at Salvatore’s on Washington Street to take part in the Window Demo Series. This series kicked off with a demonstration from Chef Greg Weinstock and overview from Chuck Barbato, the Director of Operations while thoroughly enjoying a four course menu with wine pairings.
Chef Weinstock demonstrated how to simply make pasta from scratch and impress your friends with easiest stuffed roasted pork loin, which I will be impressing my friends with soon.
Our menu consisted of showing us how to create the perfect Salumi Plate.
Our second course was the perfectly cooked handmade pasta with just the right amount of pesto.
The third and main course was by far my favorite of provolone, roasted red peppers and baby spinach stuffed roasted pork loin with a side of creamy on the inside, crispy on the outside potatoes. Just fantastic.
Our four course dinner finished with the only pizza of the evening, a sweet, awesome Nutella filled dessert pizza, which I did manage a few bites of, although wanted so much more.
You get to leave with a detailed description of menu items, where to buy ingredients and very easy to follow recipes.
Both Chuck’s and Chef’s passions shine through with everything they do at Salvatore’s, which only adds more to the evening’s entertainment. It’s also quite fun watching people walk past the restaurant and stare in to see the chef right into front of the sidewalk floor to ceiling window. This whole evening is worthy of the $45 (plus tax and gratuity) fee.