Cuisine Buzz

They’re back. The four chefs that Rufus Boyett took to the Puglia region of Italy are now officially certified by the Federazione Italiana Cuochi, the Italian National Culinary Team, complete with serial numbers and an official uniform. Boyett, working as an agent for the Italian government, convinced the government officials that the best way to sell Italian wines is to combine them with expertly prepared Italian foods — foods with the character of the region where the wines are grown and produced. To that end, four chefs — Steve Stinnett of the Manchester Country Club (and soon his own restaurant), Doug Moyer of Abondante, Bernardo Difloures of Bermelli’s Trattoria and Pasquale Celone — were selected to travel to Puglia for immersion in regional wine, olive oils and cooking. A series of wine dinners were already held, but Chef Pasquale Celone is hosting his at Pasquale’s in Candia on May 7. D’vine Wines ( at 383 Chestnut St. in Manchester is also selling tickets for this and other scheduled wine dinners in the area. Call (603) 623-0900. The 3rd annual “Taste of the North Country” will be held in Littleton on Saturday, June 3, from 11 a.m. to 3 p.m. This event showcases area restaurants and chefs who provide “bites” of their cuisine to the visiting public for $2-$3 a portion. They have added an “Iron Chef” competition this year. Master Baker Steve James, formerly head pastry chef at The Balsams, and John Tinios, owner of the Galley Hatch, are opening Aroma Café in Portsmouth in the former location of Eagle Photo in Market Square, with plenty of outdoor seating, just like in France. Edit Module
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