GoLocalWorcester

Chef Walter’s Flavors & Knowledge: Roast Beef & Eggplant Roll

Master Chef Walter Potenza, GoLocalWorcester Food Expert

This summer appetizer of sliced roast beef and grilled eggplant from your favorite market is served at room temperature. This versatile application may also be applied to turkey breast or chicken breast. The fillings are entirely personalized and could include any grilled vegetables with a firm texture.

Worcester Regional Food Hub Names Rogers Kitchen Operations Manager

GoLocalWorcester Lifestyle Team

The Worcester Regional Food Hub has named Worcester’s Neil Rogers as its new kitchen operations manager.

Chef Walter’s Flavors + Knowledge: Focaccia With Burrata Cheese

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata...

Chef Walter’s Flavors & Knowledge: Risotto with White Truffles

Master Chef Walter Potenza, GoLocalWorcester Food Expert

As decadent as food gets, this risotto showcases the complex flavors of Parmigiano Reggiano cheese and incredible earthy white Alba truffles (some of the finest...

The Cellar: Spotlight - Sonoma’

Steffen Rasch, GoLocalWorcester Wine Writer

Winemaking in Sonoma County goes back to the mid 1850s and besides from the ‘dark ages’ of Prohibition the bond between Sonoma and...

Chef Walter’s Flavors + Knowledge: Linzer Tart

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tyrolean traditions, often eaten at Christmas but certainly great all year long....

slides: Worcester Winter Restaurant Week 2017 - See the Participants

GoLocalWorcester Lifestyle Team

Worcester Winter Restaurant Week 2017 is under way. This year's restaurant week feature more than 40 restaurants serving three course meals for only $24.17.

Chef Walter’s Flavors + Knowledge: Gattò of Potatoes

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Gattò, from the word gâteau, derives from the French period in Naples when this rich potato and cheese cake would be prepared...

Chef Walter’s Flavors + Knowledge: Barley Minestrone

Master Chef Walter Potenza, GoLocalWorcester Food Expert

When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. Adding some whole...

Girl Scouts to Host “Fork it Over” Cooking Competition in March

GoLocalWorcester Lifestyle Team

Girl Scouts of Central and Western Massachusetts announced the return of “Fork it Over,” a competitive, cookie culinary fundraising event featuring the...

Chef Walter’s Flavors + Knowledge: Escarole Tart

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Escarole is a type of endive with broad, flat leaves. While the two species may differ slightly in appearance, their nutritional content is the same....

Red, White and Blue-The Ballot Box A True Bi-Partisan Gathering Spot

Christina Andrianopoulos, Guest Contributor

When you walk into the Ballot Box, nestled in the fashionable Canal District at Kelly Square in Worcester, Massachusetts, the first sensation you get is...

Chef Walter’s Flavors + Knowledge: Barley Minestrone

Master Chef Walter Potenza, GoLocalWorcester Food Expert

When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. Adding some whole...

Care New England Offers Healthy Recipes for Super Bowl Sunday

GoLocalWorcester Lifestyle Team

The Super Bowl is here and the parties are about to begin. With that in mind, Care New England has come up with ...

The Cellar: 2017 Boston Wine Expo

Steffen Rasch, GoLocalWorcester Wine Writer

What is widely considered to be America's largest consumer wine expo, as well as best wine tasting deal around, is taking place during the...

Chef Walter’s Flavors + Knowledge: Baked Pappardelle With Boar Ragu

Master Chef Walter Potenza, GoLocalWorcester Food Expert

This recipe may be served on a platter or as we do in a terracotta vessel which allows moisture to develop and prevent dryness. If...

Chef Walter’s Flavors + Knowledge: Persimmons Bread Pudding

Master Chef Walter Potenza, GoLocalWorcester Food Expert

Persimmons originated in China, where over 2,000 different cultivars were developed. Eventually the tree spread into Korea and Japan. By the middle of the 180...

The Cellar: Chateau Fombrauge

Steffen Rasch, GoLocalWorcester Wine Writer

This week's featured wine is an absolutely stunning Bordeaux! Chateau Fombrauge is this week's featured Estate – an Estate that has been making...

Chef Walter’s Flavors & Knowledge: Swiss Chard & Chutney Strudel

Master Chef Walter Potenza, GoLocalProv Food Expert

Swiss chard, also known simply as chard, is a beet that is grown for its deep green leaves instead of its root. Swiss chard is...

Worcester’s KrafTea Kombucha Accepted Receives Global Business Recognition

GoLocalWorcester Lifestyle Team

Worcester’s KrafTea Kombucha has been accepted into the Kombucha Brewers International (KBI) trade association. KrafTea Kombucha is the only commercial kombucha brewer...