Hot Dog Joe: From Simple Hot Dog Vendor to National Celebrity

"Hot Dog Joe." A Greek immigrant, known for his black fedora, who became a hot dog vendor. In 1927, the village of Scarsdale, New York, attempted to prohibit Joe from selling his hot dogs but he fought back, and became a national celebrity, bringing massive publicity to the hot dog. This is the tale of this Hot Dog Champion! 

Hot Dog Joe's birth name was variously described in numerous newspapers. His first name might have been Casta, Castas, or Castis, while his surname was variously noted to be Kitakakides, Hitakakides, Hitalikides, Hitalakides, Hitaliaides, Hetelikedes, and Hetelekis. To add to the confusion, Joe also used the name "Gus George," although mainly when he was arrested by the police.

Around 1920, when he was about 24 years old, Joe began operating a hot dog truck in Scarsdale, in the Westchester County of New York, commonly parking near the high school. About this time, Scarsdale had a population of maybe 5,000, and by 1930, the population would reach close to 10,000. For about seven years, it seems that Joe operated his hot dog truck without any significant incident. If everything had continued in that manner, Joe might have been forgotten, just another nameless hot dog vendor of the period. 

However, in July 1927, everything changed. According to The Buffalo Times, July 13, 1927, “The boys of Scarsdale will bite no more ‘weenies,’ will stuff themselves no longer with peanuts, and never again will top off these in-between meals with cooling drunks of lemon soda. The Village Board passed an ordinance, without a dissenting vote, banning forever from their village hot dog stands, peanut vendors and kindred purveyors of digestive dynamite to the splendid youth of Scarsdale.” Hot Dog Joe was now banned!

The Press and Sun-Bulletin, July 14, 1927, noted that Mrs. Ruth Johnson, the only woman trustee on the Village Board, had spearheaded the ban. Part of the reasoning behind the ban was that hot dogs were considered detrimental to the health of children. Clinton Leonard, the head of the physical training department of the high school, claimed that “the consumption of hot dogs, peanuts and soft drinks as his athletes left the field demoralized his training efforts.” 

Days later, there was already pushback against the prohibition. The Buffalo Courier Express, July 17, 1927, mentioned that “bootleg frankfurters” were already being transported into Scarsdale from White Plains. It didn't appear that mere possession of a hot dog violated the new ordinance. 

This was supported by an article in the Mount Vernon Argus, July 18, 1927. The article noted that the new ordinance might be discriminatory as it didn't include items such as apples, ice cream cones and roast chestnuts. It also mentioned that hot dogs could still be sold at delicatessen shops. Finally, the article stated that hot dog consumption was not a crime, so you could buy hot dogs outside of Scarsdale and consume them within the town.

Hot Dog Joe was also prepared to battle against this new prohibition. The Yonkers Statesman, July 19, 1927, noted that he had retained Attorney Stephen R.J. Roach to seek an injunction against the new ordinance. Joe, a veteran of World War I and who couldn't read or write English, could have easily moved his hot dog truck to other towns, but he chose to stay and fight. For seven years, he had been in Scarsdale, and wasn't going to let himself be pushed out. 

The Herald Statesman, July 20, 1927 (Wednesday), stated that yesterday, Joe had parked his hot dog truck outside the high school once again, defying the police to arrest him. Based on advice from his attorney, they wanted to test the validity of the ordinance by having Joe arrested. However, no arrest came because technically the ordinance needed to be posted for 10 days before it legally came into effect. Thus, nothing could happen until at least Monday, July 25.

Although there had been other hot dog vendors in Scarsdale, Joe was the only one to step forward to fight the ordinance. Surprisingly, Joe quickly received significant support, legally and financially, from Adolf Gobel, Inc. of Brooklyn, which supplied Joe's hot dogs. It's amazing that such a large corporation, which made over $8 Million in sales in 1927, would jump in so quickly to support a small hot dog vendor in a small town. 

Why was this matter so important to Adolf Gobel, Inc.? Were they worried that such prohibitions might spread across New York and wanted to squash it at the start? How did they learn so quickly about this matter, as they seemingly knew about this matter within a week? Did Joe's attorney, Stephen Roach, have a connection to Adolf Gobel, Inc.?   

The Herald Statesman, July 25, 1927, reported that Attorney Roach claimed that Adolf Gobel, Inc. was prepared to hire Clarence Darrow, Samuel Untermyer, or Charles Evans Hughes (all very prominent attorneys at the time), if needed to fight the ordinance. Joe was still selling hot dogs. “His clattering truck with its brazen coat of many colors passed down the tranquil streets of the village, veering toward any groups of adolescents that appeared in his line of vision.” Joe also told the newspaper, “Always my hot dogs they are clean and good. Nobody gets sick from Joe’s good hot dogs. The Health Department gives me a permit to sell my good hot dogs because they are what you call sanitary dogs.” 

It was now noted that the ordinance would go into effect on July 26, but that didn't occur either. The Village Board decided to meet that evening to discuss the matter, and no action would be taken until after that meeting.  

The Herald Statesman, July 26, 1927, noted that many residents of Scarsdale, who had first supported the prohibition, had started to waver, due to all the negative press. One man was quoted, “There’s nothing really vicious about a hot dog. It’s all right for a man, or even a boy, to have a hot dog now and then in the privacy of his home, if he knows when to stop. But the public hot dog stand ought to go.” It was also mentioned that the police hadn't shown any desire to arrest Joe, and might have even eaten his hot dogs before. 

Attorney Roach supported by Morton Lexow, the district attorney of Rockland county and also an attorney for Adolf Gobel, Inc., confronted Mayor Warren Cunningham about the ordinance. The mayor backpedaled, claiming that the nutritive value of hot dogs was not the issue, but that the ordinance was passed as a traffic measure. Joe’s hot dog stand was mounted on an automobile chassis and usually parked in front of the high school.

The Daily News, July 28, 1927, reported that Joe was finally handed a summons by the police at his hot dog truck, and the police were booed by the large crowd around the truck. And the Mount Vernon Argus, July 28, 1927, then reported that, on advice of counsel, Joe failed to appear that morning before Police Justice Charles M. Carter to answer the summons. Subsequently, the judge issued a warrant for Joe’s arrest, to be served that afternoon at 2pm in front of the high school. After his arrest, Joe would have to spend about 3 hours in jail until his arraignment at 5pm. Curiously, more detail was provided on the specifics of the Scarsdale ordinance, which made it illegal for vendors to park within 1000 feet of the high school.

A lengthy article concerning the matter appeared in the Times Union, July 29, 1927. Joe had been arrested yesterday, but was quickly released on a writ of habeas corpus. It was stated that Joe had been selling hot dogs since 1914 in Scarsdale, although a number of other newspapers noted he had only been selling hot dogs for seven years. The 1914 date appears to be an error, as Joe only arrived in the U.S. in 1919. 

Numerous individuals stepped forward, promoting the benefits of the consumption of hot dogs. “The daintily seasoned frankfurter is as harmless as a well cooked lamb chop, declared one doctor.” It continued, “Physicians are almost unanimous in endorsing the meat product and say that properly cooked and properly eaten, it can do no harm to a sophisticated digestive system.” In addition, “In the opinion of these physicians, …the prohibition on his wares and trade is unjustified and was made without first examining the food contents of this popular roadside delicacy.” And, “The frankfurter, if eaten judiciously, would put the doctor out of business,’ one physician, nameless here, declared.” 

The article also quoted a notable doctor, “Dr. C.R. Moulton, director of the Department of Nutrition at the Institute of American Mat Packers, in Chicago, endorses the frankfurter and says that, when made by a reputable from from the best grade, clean, and wholesome meat and pork trimmings, carefully processed and handled, it is excellent food.” He continued, “This kind of ‘hot dog’ does not need to be highly seasoned. It is the seasoning which makes food indigestible.” 

It was also noted that. “Village health officers, who have inspected Joe’s stand, say they found it extremely sanitary.” In addition, “One staunch devotee of the ‘hot dog,’ analyzed the subject carefully. His findings are that it isn’t the ‘dogs’ themselves which are responsible for the decline in favor. It’s the mustard. French mustard is no good with frankfurters, he has discovered. There is something in the inner construction of French mustard which does not combine gracefully with the meat.”; “But German mustard, ah, that’s something else. Germany, the home of the frankfurter, also evolved a mustard which fits the frankfurter like a well-made glove fits the hand. That combination means true delicacy of flavor, true enjoyment, and true nutrition.”

Finally, one more hot dog supporter was mentioned. “Babe Ruth, it is said, is a devotee of the frankfurter.”

It's important to mention that in July and August, newspapers all across the country reported on this hot dog battle, including in California, Connecticut, Georgia, Illinois, Indiana, Iowa, Kentucky, Maine, Massachusetts, Michigan, Missouri, New Jersey, Ohio, Oklahoma, Pennsylvania, Tennessee, Texas, Virginia, Vermont and Washington. D.C.  The Times Union (NY), August 1, 1927, proclaimed that Hot Dog Joe had become famous all across the country. In only about 45 days, Joe had gone from a relative nobody to a national celebrity.

All of these newspaper mentions placed the issue of the health benefits of hot dogs on a national scale, providing much publicity for the hot dog, and helping to spread its popularity. Who would have thought that a small town battle would become such a national spectacle? This matter became "viral" within a few weeks, long before the start of the Internet and social media. 

Joe's case was put over to Monday, August 1, at 8pm. The Daily News, August 2, 1927, reported on the results of the trial the night before, noting it had been well-attended. Unfortunately, Joe was found guilty and assessed a $10 fine, although his attorney stated they would appeal the decision. The Mount Vernon Argus, August 2, 1927, provided some additional details. Joe paid his fine, although the matter could be appealed next Wednesday before County Judge William F. Bleakley. The conviction was based on “using other than a hand drawn vehicle in connection with hawking or peddling.”

The Herald Statesman, August 2, 1927, provided the full details of the ordinance, which stated: "No person, firm or corporation shall use any vehicle except a hand drawn vehicle in connection with hawking or peddling (except with respect to meats, fish, fruits or farm products) in any street, avenue, alley, lane, or park in the Village of Scarsdale; nor stand nor remain in any one place or within 1,000 feet thereof longer than 10 consecutive minutes.”  

Attorney Roach claimed the ordinance, due to the last semicolon, ungrammatical and would actually prevent a person from standing in one place more than 10 minutes. In addition, he claimed that Joe was not a hawker or peddler. Neither defense apparently was sufficient to the judge. In addition, it was mentioned that some of Joe's supporters at the trial included: Frank Fior, president of Adolf Gobel, Inc., Pendleton Dudley, Eastern director of the Institute of American Meat Packers, and Dr. C. Robert Moulton, director of the bureau of nutrition of the institute.

The Daily Item, August 3, 1927, reported on the greater effects of the trial. For example, even though received he a $10 fine, he also received “about $1,000,000 worth of publicity.” Frank M. Fior, President of Adolf Gobel, Inc., noted that Joe’s battle had “promoted hot dog sales throughout the country and was responsible in part for the record sales made by the company in the first six months of the year.” However, there was one negative effect, as the matter had also “virtually wrecked the advertising campaign of the meat packers to substitute the name ‘red hot’ for ‘hot dog.” Maybe without the attention from this trial, "red hots" might have become the most prominent term around the country.

In addition, Mount Vernon Argus, August 5, 1927, spoke with Edward Holden, who claimed to have been Joe's manager for the past five years. He also alleged he had received an offer of a contract for a movie about Joe's struggles. He wouldn't provide any details though of the offer. Interestingly, Holden ran the fountain at the Scarsdale drugstore, and made deliveries. He wasn't a professional agent, and nothing more was ever mentioned about this potential movie.

Hot Dog Joe now had to start selling hot dogs in other communities as he awaited his appeal. The Herald Statesman, August 20, 1927, mentioned that Joe was "permitted to peddle throughout the county because of a special license granted to him as a World War veteran.” Since WWI, the federal government has provided free peddler's license to veterans and such licenses are still granted today. 

The Herald Statesman, August 12, 1927, reported that another hot dog vendor, George Kolpas of Mount Vernon, set up a hot dog stand in Scarsdale near the high school. He was subsequently arrested and fined $10. Scarsdale wasn't going to tolerate any hot dog vendors. 

There was another lengthy article in the Brooklyn Citizen, August 15, 1927, giving much support to Joe. It began, “Editorials are appearing in hundreds of papers throughout the country, nearly all of these writers taking side with Hot Dog Joe, who is variously described as the ‘hot dog king’ or ‘bologna bandit.’ As a result, Scarsdale has become famous over night. It has ridden to fame on a hot dog.” 

There were also mentions of two athletes who were big fans of hot dogs. “The redoubtable Babe Ruth banks heavily on hot dogs to keep his body and soul together after a hard game…More than once he has credited the extra energy necessary to lifting a home run over the fence to the nutritive value of a hot dog.” In addition, “Columbia Lou Gehrig…. is now said to include hot dogs in his athletic diet.” 

More support came from Dr. C. R. Moulton, director of the department of nutrition at the Institute of the American Meat Packers, who stated, ‘The frankfurter is actually one of our finest American viands. A man can’t go wrong eating good frankfurters. Frankfurters are composed of roughly sixty per cent beef and forty per cent pork—that is the usual standard. In addition, there is a small percentage of flavorings and condiments, but in the really good frankfurters—such as those Hot Dog Joe sells—the percentage of spices is very low. A quality frankfurter needs very little seasoning. As food it cannot be excelled.”

Joe's appeal was first set for September 21, but it actually didn't occur until November 17, and a decision was due on November 21, although even that was delayed a week or so.

The Daily Times, November 30, 1927, reported that the County Judge had reversed Joe's conviction! The judge ruled that the prior justice had “erred in excluding certain testimony having to do with the unreasonableness of the ordinance under which the arrest was made.” In addition, the charge had been based only on the sale of a single hot dog, when it properly should have included multiple sales. Now, Joe could return to selling hot dogs in Scarsdale. 

 

The Daily News, December 1, 1927, published the above cartoon after Joe's legal win, and even provided a poem about Hot Dog Joe. : PIC of cartoon of HDJ and judge with song

Then, the Daily Times, December 1, 1927, reported that the authorities in Scarsdale might appeal the decision to the Court of Appeals in Albany, the highest tribunal in the State. Or, they might try to retry Hot Dog Joe. Attorney Roach was already preparing new and additional evidence for another potential trial. Joe was told by his attorney to hold off returning to Scarsdale until a final decision was made.

The Daily Item, December 16, 1927, mentioned that the Village board of Scarsdale had decided not to arrest Joe again, and actually were unsure how they could stop him. Then, the Herald Statesman, January 17, 1928, reported that the Supreme Court Justice William F. Bleakley had ruled that a hot dog is mostly meat, so Joe couldn't be arrested under the Scarsdale ordinance, which makes an exception for the selling of meats. Joe now returned to Scarsdale with his hot dog truck.

Near the end of the year, the Daily Item, November 12, 1928, reported that Hot Dog Joe would soon travel to Europe, researching hot dogs in other countries. His primary objective was to seek a new type of roll for his hot dogs. Before he left for Europe, he sold his hot dog business in Scarsdale to John Handjis, a fellow Greek immigrant and war veteran.

Joe spent about ten months touring Europe and Russia, returning in August 1929. The Mount Vernon Argus (NY), August 30, 1929, stated, “The man who made the lowly ‘dog’ famous from coast to coast two years ago this month, when he fought an edict that attempted to oust him from exclusive Scarsdale, has returned." His objective had been to find “a better means of serving the rolls that encase the luscious morsels in which he used to specialize.” However, he returned with few new ideas and claimed it would take him about 4-6 months to decide his next endeavor.  

However, his next endeavor was similar to his original one, the sale of hot dogs. The Mount Vernon Argus (NY), May 24, 1930, mentioned that Joe now possessed a new hot dog wagon, which had been built to his specifications by a Tarrytown concern. It took five men about one month to construct it. Joe now envisioned owning a fleet of wagons, with “The Famous Hot Dog Joe of Scarsdale” on one side, and “Here Comes Hot Dog Joe” on the other. The plan was to purchase 3-4 wagons and send them through the county during the Summer. In the Winter, he will just operate his personal wagon.

Soon after the return of Hot Dog Joe, he encountered more legal difficulties. The Mount Vernon Argus (NY), May 26, 1930, reported that he had been arrested in New Rochelle for illegally selling hot dogs, and would be represented again by Attorney Stephen R.J. Roach of White Plains. Then, the Mount Vernon Argus (NY), June 6, 1930, followed up, noting that Joe was convicted, fined $10, and an appeal was filed. The judge claimed that Joe needed more than just his veterans peddling license, that he also needed one from the city. 

More legal problems. The Daily Item, June 11, 1930, printed that Joe and John Handjis (who previously bought Joe's Scarsdale business) were arrested for selling hotdogs and soda at the Maple Moor Gulf Club. Joe also had been recently arrested in Bronxsville for a similar offense. At the gold club, its was alleged that Joe had pushed a soda and hot dog through a fence to a golfer. However, as the property line couldn't be established without a surveyor, the judge had to dismiss the charges. Fortunately, the charges in Bronxville Court were also dismissed around June 20.

Another arrest, in the same location. The Daily Item, June 28, 1930, reported that Joe had been arrested once again at the Maple Moor Gulf Club. However, this time, which was probably a set-up, the police possessed blue prints of the property lines and could show Joe had sold the hot dogs on the golf course property. He was fined $25, but that was dropped to $10, and his lawyer stated they would appeal.

Good legal news! The Mount Vernon Argus, October 4, 1930, noted that Joe's conviction in New Rochelle had been ordered stricken from the record as the appeals judge stated that his veteran’s peddler license was sufficient, and there was no need for an additional city license. And on October 8, it was reported that the charges in Bronxville had also been dismissed Joe had a veteran peddler's license.  

However, the good news was countered by more legal woes. The Mount Vernon Argus, October 4, 1930, also reported that John Handjis was seeking a restraining order against Joe. John accused Joe of violating a contract with him, which had been signed on October 22, 1928, when Joe sold his business to John for $900 cash and the assumption of $300 in debt. The contract also barred Joe from engaging in a similar business in the vicinity of White Plains or Scarsdale. John claimed that Joe had committed two violations of the contract, on September 23 and October 1, both when Joe brought his hot dug truck to the Scarsdale High School. Handjis alleged that on those days of violation, his business dropped from $30 a day to only $12.  

Less than three weeks later, the restraining order was granted, and Joe was prohibited from selling hot dogs to school children in White Plains, Hartsdale, and Scarsdale.

A few months later, Joe once again ran into legal trouble. The Daily Times, February 16, 1931, mentioned had Joe had received a summons for trespassing on town property and selling hot dogs without a license. On Valentine's Day, at the Silver Lake Park in East White Plains, there were hundreds of ice skaters so Joe set up his hot dog truck to sell to these skaters.  

The Daily Item, March 28, 1931, reported that the Silver Lake case had been continued once again, but the court determined that no specific complaint had been drawn up. Plus, Joe possessed a veterans peddlers which allowed him to sell his hot dogs. The town counsel then responded that the charge might be obstructing traffic. However, at the start of April, the charge was decided to be violation of Chapter 26 of the town ordinance, charging Joe will selling hot dogs without first obtaining a permit from the authorities. 

However, more changes to the charges came. The Daily Item, April 4, 1931, noted that the new charges would be for “creating a disturbance by disposing of goods, wares, etc, in Silver Lake, being an annoyance and disturbance to the citizens and travelers of the Town of Harrison” and “obstructing and incumbering Silver Lake Park, a public park, by disposing of goods, wares, etc.” However, a week later, the judge dismissed the first charge and reserved his decision on the second one.

It's interesting to see that around September 23, 1931, Joe obtained a peddler’s license for the Village of Scarsdale

The Mount Vernon Argus, July 26, 1932, reported that the County Court had reversed the judgement of the Judge in the Silver Lake case. The $10 fine which Joe had paid to the court was also ordered to be returned.  

More could legal news for Joe. The Mount Vernon Argus, November 10, 1932, stated that John Handjis had discontinued his injunction and damage suit against Joe. For some reason, they had resolved their differences and now Joe could legally sell his hot dogs in Scarsdale. 

And then the arrests continued once again. When would these towns learn better as Joe seemed to be able to defeat every one of those charges. The Mount Vernon Argus, June 21, 1933, reported that Joe had been arrested last week in Bronxville for violating a “new ordinance that prohibits the selling of food from a vehicle within 500 feet of a school.”

A photo of Joe's truck, which sold hot dogs as well as ice cream, in the New York Evening Journal, April 4, 1934.

The Mount Vernon Argus, March 3, 1939, stated that Joe had been arrested no fewer than 15 times during the 20 years he’s been selling his hot dogs. In July 1938, in White Plains, he had been arrested for selling ice cream from a vehicle parked within 250 feet of a school. He was fined $50 and the case was appealed. Unfortunately, Joe would lose his appeal, and when the matter was further appealed, he lost once again. 

Newspaper references to Hot Dog Joe began to peter out over the next several years, although Joe encountered a few additional legal problems during the first few years of the 1940s. His next major references wouldn't be until his obituaries in September 1957.

The Reporter Dispatch, September 25, 1957, reported that Costas Hetelekis, also known as Hot Dog Joe and Gus George, died, at age 61, on September 24 in the White Plains Hospital. Joe, a veteran of WWI, came to Westchester County in 1919 and became a U.S. citizen in 1926. He operated a “brown snack wagon with its orange colored roof and gold letters reading ‘Here Comes Hot Dog Joe.” He was survived by his wife, Anna Hetelekis. Although it wasn't mentioned in the obituaries, Costas was also survived by a daughter, Anatacia, who was in high school when he died. 

Hot Dog Joe was a simple hot dog vendor, selling his popular products near a high school in the small town of Scarsdale. When the town tried to ban his hot dog truck, he fought back, and his struggle quickly took center stage across the country. Backed by many supporters, Joe was successful in battling this ban, elevating the status of the hot dog, possibly solidifying its name (rather than "red hots"). This Greek immigrant was a hot dog Champion! He would spend many years fighting for the hot dog, being arrested multiple times for selling his popular product. He never surrendered and the hot dog industry owes him a great debt.

The Return of the Boston Wine Expo

The Boston Wine Expo has returned! 

The last Boston Wine Expo, held at the Seaport Hotel & World Trade Center, occurred in 2017. As each year passed, it seemed that the Expo would never reappear. However, six years later, a new version of the Expo has recently been held, organized by Raffaele Scalzi, of Scalzi Hospitality Corp. The new Expo was smaller than the previous Expos, and held in a different location, at the Boston Park Plaza. The event was held over the course of two days, Saturday and Sunday, and each day was broken into a 90 minute VIP Session ($140/person), and two, two-hour Grand Tastings ($99/person). 

Several wine classes were also held at the Expo, a smaller number than the prior Expos, touching on a variety of topics including the wines of Bordeaux, Ribera del Duero, Australia, and the American Northeast, as well as an Introductory Wine Tasting class. The Expo was divided into a large wine tasting room (in one of the grand ballrooms), and a smaller spirits tasting room. Within both rooms, there were also some tables with various foods, knives, art, t-shirts, and related accessories.

I attended the event on Sunday as a media guest, and I liked the venue change as it made it seem a more intimate event. However, as it was a much smaller event, with less wines, there wasn't as much diversity in the selection as I would have preferred. U.S. wines seemed to dominate the event and many of the labels, both domestic and international, were well-known brands. 

You could locate some different wines, from countries such as Croatia, Georgia, Greece and Portugal, but you had to look more carefully, each having only a single table (or two for Portugal). At prior expos, you would have found many more tables with such wines, and a greater number of different countries would have been represented. 

As this was the first Expo under new management, and after a six year break, there are multiple possible reasons why there wasn't as much diversity in the wines. Some wineries, distributors, importers, etc. might have been wary of the new Expo, wondering if they would get any value for their appearance. Table costs might have been an issue for some. We shall see what happens next year, as there are already plans for another Wine Expo for 2024. 

I think that one of the major benefits of these large-scale, consumer wine tasting events is the opportunity to try something different. Why go to such an event just to drink the same wines that you drink at home? This is your opportunity to expand your palate, to taste new wines and see what else you might enjoy. It's a time to be adventurous, to learn about different wine-producing countries and their native grapes. 

The separate Spirits room was sponsored by Next Door Speakeasy & Rawbar, which is owned by Raffaele Scalzi.  It was a small room, with some local distilleries and others, and there was even a table for the Cannabist, a Boston marijuana dispensary, although the table was empty on Sunday when I was at the Expo. From what I heard, they weren't offering samples of any cannabis products. 

Here are several of the exhibitors in the Spirits room.

Royce Chocolate, a Japanese chocolate company, which offered some tasty chocolate samples. 

The Boston Harbor Distillery, located in Dorchester, produces a wide variety of spirits, from Whiskey to Gin, Rum to Ready-To-Drink cocktails. 

The GlenPharmer Distillery, located in Franklin, also produces a range of products, from Rum to Bourbon, flavored Vodkas to Gin. 

Post Meridiem Cocktails, located in Atlanta, Georgia, offers a variety of Ready-To-Drink cocktails, such as Mai Tai, Daiquiri, Margarita, Old Fashioned, and more.

Laurel Greenfield Art, a Boston-based artist, showcased some of her intriguing food & drink based art and I found it all quite interesting. Laurel has a shop at the Boston Public Market and you should check it out to see the full range of her work. 

The wine tasting occurred in one of the grand ballrooms, and the tables were roughly separated by region. There were said to be over 100 wineries represented at the Expo. Scattered amidst the wine tables were several non-wine tables, selling everything from knives to chocolates, hot sauce to wine bags. The set-up was easy to navigate, water dispensers were available, and there were plenty of spit buckets all around.  

The crowds were very manageable, and not the great hordes which used to attend the prior Wine Expos. Although Sunday is usually a quieter day than Saturday, so that might have played a part. However, a few people I spoke to mentioned that Saturday wasn't overly crowded either. The Expo had sold out so it appears they limited the amount of potential attendees, keeping the crowds more manageable.

Let's mention some of the non-wine exhibitors at the Expo.

Bavarian Knifeworks, culinary blades in sets or as individual knives.

The Fun-NY Side of Life with wine-related t-shirts and bags.

Half-In-The Bag has Insulated Wine Bags, in a wide variety of styles.

Petrova Chocolates is a pop-up shop in Boston offering chocolate bonbons and other confections.

My favorite non-wine exhibitor at the Expo was Sweet Botanical Bakes, which produces shortbread cookies with edible flowers. The owner is Lauren Berry (pictured above) and her business is based in Medford. Lauren was very personable and her various shortbread cookies all sounded quite interesting. You could find flavors such as Candy Cap Mushroom, Strawberry Rose, Lavender Lover, Lady Grey and more.  

I tasted a few of the cookies and all were delicious. The shortbread was soft and moist, not overly dry, and the flavor combinations worked quite well. My favorite cookie, which is probably no surprise, was the Kasu Shortbread, which is made with Sake lees and topped with a salty Tamari glaze. The blend of sweet and salty worked well, and it possessed a more unique flavor. Kasu is an excellent ingredient for cooking, but it's not used as much as it should be, so it was great to see Lauren taking advantage of this ingredient. 

I strongly recommend you check out Sweet Botanical Bakes.

Bonde Fine Wine, owned by Bertil Jean-Chronberg, had a couple tables selling a variety of corkscrews, knives and other wine accessories. Charles Gilbert, of Gilbert Cellars in Washington, also poured samples of some of his wines at the Bonde tables. I'll be writing about these wines in a future article.

Croatian Premium Wine had a table, with Mirena and Win spreading the love for Croatian wines, and every time I passed by their table, there were plenty of attendees sampling their wines. They were accompanied by wine writer and Vlogger Matthew Horkey (on the far left), who wrote a book on Croatian wines. As I often say, you need to taste the many delights of Croatian wine, and the Expo was a good opportunity. 

As for the wines I sampled at the Expo, I found a number of wines worthy of recognition, and I will be writing about them in greater detail in the near future. The single exhibitor which had the most wines that I enjoyed was Brands of Portugal. Such an excellent and diverse portfolio, showcasing fine wines from all over Portugal and at all price points. Westport Rivers, located in Massachusetts, is definitely one of the best wineries in the state, especially for their sparkling wines. Yiannis Distributing Co. offered tasty Greek wines from Ktima Tselepos. There were fine Rosé wines from Chateau de Berne and intriguing Georgian wines from the Marnaveli Winery.

Overall, it was good to see the return of the Boston Wine Expo, even though it was much smaller than previous events. As it was the first wine expo under the new ownership, some leeway needs to be given as starting such a major endeavor is quite a huge task. I would like to see a greater variety of wines next year, from more countries. The new Expo certainly doesn't need to be as massive as the prior ones, but some growth would be nice. 

If you attended the new Boston Wine Expo, what were your thoughts?

2022: Favorite Food-Related Items

What were some of my favorite food-related items of the past year?

Let me finish my lists of my best recommendations and favorites of 2022, addressing my Favorite Food-Related Items of the past year. This is certainly not a complete list but it's more a sampling of memorable food items I've experienced and/or posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more food-related items, you can just search my blog posts for the past year.

Favorite Culinary School: NECAT is a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, and I continue, year after year, to try to raise awareness of NECAT so that its good work can continue and even expand. It is one of my favorite causes and is well worthy of your continued support.

Favorite Food Experience: Doris Wang, the former owner of the China King restaurant in Chinatown (which had to close due to the pandemic), had a pop-up celebration for Lunar New Year, offering her famous Peking Duck. It was an amazing and delicious experience, with lots of tasty food, starting with scallion pancakes and shumai. Then, we enjoyed her Signature Peking Duck Three Ways, and that crispy duck skin was so damn good! Hopefully, in 2023, Doris will open a new restaurant, making her Peking Duck available once again.

Favorite Food Event: In 2022, the Seafood Expo North America returned after a hiatus due to the pandemic. It was much smaller than usual, as expected, but still had much to offer. It's a fascinating event, offering so much information about the world seafood industry. And the seafood samples are tasty and fun. The event will return in March, and I expect it will be larger than last year, although probably not up to pre-pandemic levels yet. Food writers should attend this event as it is fodder for many fascinating articles. 

Favorite New Bakery: Last February, Lulu's Bakery & Pantry opened in Salem, and it's become one of my favorite bakeries, offering a wide variety of sweet and savory treats, including a number with a West Virginia connection. The owners, Nikki & Jim, have excellent culinary resumes, and evidence the passion I seek. Pepperoni rolls, corn bread, biscuits, chocolates, cupcakes, muffins, sandwiches, and so much more. Their large Whoopie Pies are some of the best I've ever eaten, with almost a chewy brownie-like cookie filled with a sweet, creamy filling. Any time I visit the Salem area, I try to stop here to pick up something to take home. Highly recommended!

Favorite Hot Sauce: I was thoroughly impressed with Dr. Dane's Vietnamese Lemongrass Chili Sauce, which is also available in a vegan version. I found the sauce to be spicy hot, with a complex blend of flavors, a pleasant lemongrass element, and lots of umami. It's a versatile sauce, that I've used on everything from burgers to seafood, and which could be added to many different dishes. It's not just a "hot" sauce, but a flavorful sauce that happens to possess spicy heat as well. 

Favorite Seasonal Donut: The Fried Dough donut, from Kane's Donuts, was a "fluffy, airy, yeast donut and doused with salted sweet-cream butter and heavily dusted with classic fried-dough cinnamon and sugar mix." The taste of this donut certainly reminded me of fried dough, and it was definitely light, buttery and airy, and not overly sweet. Very tasty and I look forward to its return this summer. 

Most Anticipated New Restaurant: From the Xenia Hospitality Group, which is behind Krasi, Greco and Hecate, will be opening a new restaurant this year, Bar Vlaha, in Brookline. "Bar Vlaha is dedicated to the largest group of nomads in Greece who are called the Vlachs. They are shepherds who wandered and laid the foundation and roots of Greek cooking...The food will reflect homemade cooking. Fresh pies, spreads, baked breads with a heavy concentration on grilling or spit-roasted meats as well as a technique or braising done by the nomadic Greeks called ‘gastra." With my deep love for their other restaurants, I expect Bar Vlaha to be equally as compelling. 

Food History Articles: Since the start of the pandemic, it's been tough for many food writers and some have simply written sporadically, especially those who concentrated on restaurant reviews. For myself, I've continued to devote many hours to researching and writing numerous historical food articles, combing through thousands of newspapers and books. I've especially delved into the origins of numerous foods, trying to seek out their true origins, and not just accepting the unsubstantiated claims of others. Here are the historical articles I completed this past year. 

Charles Shue: Chinese Merchant, Restaurant Owner & Justice of the Peace

The Early Boston/China Trade: Ginseng & Tea

The Earliest Chinese Cookbooks in the U.S.

The Origins of Chinese Lobster Sauce

An Early History of Egg Fu Young

The Origins of ABC: Almond Boneless Chicken

An Early History of Christmas in Chinatown

A History of the Club Sandwich (two parts)

The Mosaic Sandwich: The First Double Decker?

The Origins & Early History of Chess Pie

Favorite Joke Article: For April Fool's Day, I wrote The Italian Origin of Hawaiian Pizza, a faux-historical article claiming that pineapple on pizza actually originated in Italy. Of course that isn't true, but I did have a couple people who thought it might have been. This isn't the first time I've written such an April Fool's article and it won't be the last. Be advised. 

Favorite Old Tradition (Which Needs a Revival): Last year, while researching some items, I stumbled upon a fascinating old Thanksgiving tradition, having donuts on your Thanksgiving table! This tradition extends back at least to the 1930s, and lasted for over 100 years, until the 1940s. It apparently started in New England, but expanded across the entire country, even to Hawaii. It's time to revive this tradition, and I started this past Thanksgiving by having apple cider donuts on my table. Hopefully in 2023, more people will embrace this old tradition. Who wouldn't love donuts on Thanksgiving? 

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Nova Scotia Trip: This past year, I traveled to Nova Scotia for a vacation, and there were some culinary highlights, including:

Dockside Donuts: Donut Poutine: This was my second time visiting this small food truck which serves hot, mini-donuts, made to order, where you choose your own toppings. They impressed me previously so I was sure to return on this visit. This time, they also offered Donut Poutine, and I thoroughly enjoyed the Banana version. The hot donuts were topped by banana and butterscotch sauces, whipped cream, banana slices and nuts. It was as delicious as I imagined, and highly recommended. 

Steamers Lobster Company & Lobster Poutine: I love Poutine, and loved this variation, Lobster Poutine, which consisted of crisp french fries, topped by a light gravy (likely chicken), cheese curds, and a plentiful amount of lobster meat. A decadent and delicious treat, the fries generally held up well to the gravy, maintaining much of their crispness, and the sweet lobster meat was a fine addition. This would have been an excellent poutine without the lobster, but the addition of the lobster elevated the dish and pleased my palate.

Grand Banker: The Lunenburger: Their famed Lunenburger includes 6 ounces of fresh, local ground beef, smoked mozzarella, smoked bacon, baby spinach (which I had them omit for me), garlic aioli, Nova Scotia lobster (all knuckle and claw meat), and a tarragon butter sauce. It was also topped by a toothpick holding a bacon wrapped scallop. It all worked well together, creating a more decadent sandwich, which was only slightly messy from the butter sauce. Salty, smoky, sweet, beefy and cheesy. The burger on its own would have been excellent, but the addition of the lobster elevated it to a different level.

Waffle Love With Perogies: This small breakfast spot offers waffles and perogies. The Classic Waffle was served with two scrambled eggs, real maple syrup, fresh fruit, and 3 bacon perogies. The waffle wasn't the typical Belgian waffle, and was softer rather than crisper. I enjoyed its fluffy texture and taste, especially covered with some butter. The fruit was fresh and sweet, and the eggs were cooked just right. The perogies were excellent, and quite large, with a creamy and flavorful filling of potatoes, cheese and bacon. The exterior was crisp, with a nice texture, contributing to the quality of these items.

Favorite Vermont Diner: I made a quick day trip to Chester, Vermont this past November, and was quite pleased by the Savory Pancake at the Country Girl Diner. The pancake was huge, covering the entire plate, and is stuffed with ham and Vermont cheddar. What a delightful crispy exterior, and each bite was delicious, with tender ham, the fine flavor of cheddar, in the interesting vehicle of a crisp pancake. Why haven't more breakfast spots made such savory pancakes, rather than all of the sweet concoctions you usually find?

Favorite Pie: While in Vermont, I also stopped at the Southern Pie Cafe and bought their Coconut Chess Pie (and they also have Chocolate and Lemon Chess Pies). This was a superb pie, very moist with lots of tasty coconut and a crisp topping. I've enjoyed some of the baked goods from here before, but this was the first time I had this pie, and it won't be the last. Chess pie is similar to custard pie, and Southern Pie Cafe certainly knows how to bake an amazing one. 

Favorite Culinary Trip: This past Spring, I spent two weeks in Croatia, traveling across the country, enjoying its food, wine, spirits, culture, history, and more. I can't rave enough about my experiences and you can read about my travels on this compilation page, which has links to the 38 articles I've currently written, with a number of articles still to come. Fiš paprikaš (pictured above) to Kulen, Mali Ston Oysters to Truffle Risotto, and so much more delicious food. 

What were some of your favorite food-related items this year?

Cheers For National Whipped Cream Day

Who doesn't love whipped cream? It tops so many different desserts and dishes, from a dollop atop an ice cream sundae to a mound atop a Belgian waffle. You'll find it atop hot chocolate and frappes, creme brûlée and bread pudding. I'm certainly a huge fan of whipped cream, especially home-made, though I won't turn down almost any type.

Today, let us celebrate National Whipped Cream Day, giving even more love to this tasty treat! I have done some research but been unable to pin down the exact origin of this day. But it may be related to Aaron Lapin, the creator of canned whipped cream.

January 5 is Lapin's birthday and he was born in 1914 in St. Louis. Known as Bunny (as "lapin" means "rabbit" in French), he was originally a clothes salesman but got into the food industry in the 1940s. He started selling Sta-Whip, a wartime substitute for whipping cream, and eventually put whipped cream into a new type of aerosol canister and called his product, Reddi-wip. Reddi-wip was first sold through local milkmen but it went national in 1954 and is still available today.

Reddi-Wip has been in the news recently, the center of a whipped cream shortage. Reddi-Wip cans rely on nitrous oxide and last August, there was an explosion of a nitrous oxide tanker in Florida, killing a man, Jesse Graham Folmar, who was filling the tanker. The plant had to be shut down, leading to a shortage of nitrous oxide, with current stocks going first to medical customers with lesser amounts to food customers. In November, production of Reddi-Wipp was ceased and it was hoped that production would restart around the middle of this month.

You might have difficulty finding Reddi-Wip right now, but you could always make your own whipped cream. It isn't that difficult and still is an excellent way to celebrate today's holiday. Here are four ways from the Pioneer Woman to make whipped cream.

What is your favorite dessert which has whipped cream on it?

2016: Favorite Food-Related Items

What were some of my favorite food-related items of the past year?

Let me continue my collection of lists of my best recommendations and favorites of the past year, 2016. On Wednesday, I posted my list of my Favorite Restaurant Dishes of 2016 and yesterday, I posted my Favorite Restaurants & Top 50 list. Now I want to address my favorites for other Food-Related Items, from culinary school to food events, seafood to candy. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more food-related items, you can just search my blog posts for the past year.

Favorite Culinary School: Nothing else touched my heart this year as much as NECAT, a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills the important need for culinary help while helping numerous people achieve a better life. It is such a worthy school and I want to raise its visibility, so that its good work can continue and even expand. I'll be talking more about NECAT in 2017 as it is a cause I believe in and which benefits our community in a number of ways.

Favorite Food Trade Event: For the sixth year in a row, I have selected the Seafood Expo North America (SENA) as my favorite. It is a massive trade event, a three day event showcasing purveyors of seafood and related vendors. You'll find tons of free seafood samples and learn plenty, from sustainability to cooking. The Seafood Show is an engaging event and I often write numerous articles about what I learn about there. The Seafood Show is compelling on many levels and I look forward to attending the next SENA in March 2017. Hope to see you there too.

Favorite Seafood Trend: There had been a slow decline in the amount of Seafood Consumption in the U.S., despite the USDA and other authorities stating people should consume about 26 pounds of seafood each year. Consuming seafood is a great way to reduce heart disease and prevent other medical issues too. In 2005, we saw a significant gain in seafood consumption, almost an entire pound, to 15.5 pounds. It is still much lower than it should be but it is positive progress and we can only hope that the trend continues and people continue eating more seafood.

Favorite Food Magazine: For the sixth year in a row, Lucky Peach easily prevails as my favorite. This quarterly magazine is eclectic and irreverent, with fascinating articles, essays, recipes, and more. I eagerly devour each issue, which usually has a specific theme, when it is released and its quality has remained consistent. It entertains and educates, as well as providing much for reflection. If you love food and are not reading Lucky Peach, then shame on you.

Favorite Food Book: In Pastrami on Rye: The Rise & Fall of the Jewish Deli, Ted Merwin explores the history of the New York Jewish deli, from its origins to the present day. During this exploration, Merwin also mentions Jewish delis in other U.S. regions, including Boston, though the majority of the book centers on New York. It is a fascinating history of the New York deli and you'll find much of interest in its contents. I would have liked to see more information about some of the dishes served at the delis but hopefully Merwin will write a sequel to continue the compelling story he has begun.

Favorite Food Contest: For the second year in a row, the Battle of the Burger wins this category. It is was a fierce competition, presenting plenty of delicious and inventive burgers for tasting. And who doesn't love the opportunity to taste more than 20 different burgers? It is a full scale event, with music, wine and cocktails to complement all of the burgers. The event didn't get too crowded until later in the evening, giving me plenty of time to savor burger after burger. I recommend you check out this event next year.

Favorite Food Trend: It is only in its infancy in the Boston area, but I'm hoping it makes a significant impact. Nikkei cuisine, at its most basic, is "the cooking of the Japanese diaspora," and thus varies dependent on where the Japanese settled as they adjusted and modified their cuisine, using different local ingredients and cooking styles. Nikkei cuisine is prominent in Peru and this past year, there was a late night Nikkei menu at Tico, showcasing this cuisine and I loved what I tasted. This month, a new restaurant, RUKA, just opened and it too offers Nikkei cuisine. I haven't been there yet but the menu looks promising and I will be visiting it in the near future. Let us hope more Nikkei cuisine comes to Boston too.

Favorite New Farm: I was thoroughly impressed with Little Leaf Farms, a hydroponic lettuce farm in Shirley. and wrote a series of three article about it, including Part 1, Part 2 and Part 3. The lettuce  is local, yields are high, and it tastes delicious. As most lettuce comes from California and Arizona, it is great to have a local option, including one where almost no human hands touches the lettuce. This is the future of lettuce and you need to check out their products at your local supermarket. Little Leaf hopes to expand in the near future and that would help increase production and let more local people enjoy this local, sustainable product.

Favorite Cheese Shop: When it comes to cheese, the suburbs reign supreme once again with the Concord Cheese Shop, which commonly stocks 150-200 cheeses, including many local cheeses. The staff is very knowledgeable and passionate about their cheese, and they are always seeking out new cheeses for their stock. Besides all that cheese, they also carry a variety of other gourmet foods as well as wines and beers. It is an excellent destination for many reasons.

Favorite Frozen Seafood: Stuffed clams are a traditional New England dish and Matlaw's Stuffed Clams does it right. They are inexpensive, come in a variety of flavors, are easy to prepare and are quite tasty. If you served them to guests, they probably would not even know they had been frozen. The Bacon & Cheese Stuffed Clams had a nice smoky flavor and plenty of cheesy goodness while the Chorizo Stuffed Clams had a nice spicy kick. Plus, these stuffed clams are processed locally, in Gloucester, which gives another reason to support these products.

Favorite Local Seafood Purveyor: Located on the Boston fish pier, Red's Best sells fish for over 1,000 fishermen, offering more than 60 types of seafood which is sustainable and has traceability. It is all domestic seafood, much local, and it includes under-utilized species. I really like their philosophy, their support of small, local fishermen, and their passion. They now have a small store at the Boston Public Market which you should visit to buy some excellent seafood.

Favorite Chips:  At this year's Burger Battle, I sampled the Late July Snacks Sweet Potato Multigrain Tortilla Chips and really enjoyed them. They were thick, crunchy and flavorful, with a nice spice to the taste. And they are healthier than many other snacks so are something you should seek out at your local supermarket.

Favorite Cider Donuts: There are basically two types of cider donuts, the soft ones like at Russell Orchards in Ipswich, and heavier, more cakey cider donuts that you can find at a number of other farms. My favorite are the ones from Russel, which are soft and moist, with a slightly crusty exterior, and the right balance of apple and spice flavors. And when they are warm, it's hard not to eat several on your way from the cash register to your car. With the heavier style, they tend to be more dry, less moist, and you need to have a drink with them to help wash down the dry donut. They also feel heavier in your stomach so that you rarely want more than one. Even warm, they still feel heavy and dry, and just don't satisfy like the lighter style.

Favorite New Candy: Though they are only available in Japan, the Sake-Flavored Kit Kats are awesome. These Kit Kats are created with a Sake powder which is added between the white chocolate and wafers, and the candy actually has an alcohol content of 0.8%. When you break them open, you can detect a subtle aroma of Sake, a hint of steamed rice and melon. And when you taste it, you get a mild Sake note amidst the sweet white chocolate and crispy wafer. And the more you ear, you'll realize there is more of a pleasant Sake aftertaste. You can find some on Ebay and they are worth picking up.

Favorite Dessert & Wine Combination: McCrea's Candies makes a variety of delicious caramels and I've been enjoying their caramels since 2012. They are a local company and have been regularly exhibiting at the Expo. This year, they were involved in my favorite food & wine pairing of the Boston Wine Expo. I enjoyed their Black Lava Sea Salt Caramel with the Bodegas Hidalgo-La Gitana Alameda Cream Sherry. The sweet and salty caramel went well with the complex flavors of the Sherry, including its nutty, briny and caramel notes. A magical combination.

What were some of your favorite food-related items this year?