Executive Chef Paul Delios Mixes It Up In Nyc

Executive Chef/Owner Paul Delios of Paolo's Trattoria in Charlestown will be cooking at the Italian Culinary Institute in New York City on Wednesday, April 9th, 2003 from 6:30 to 8:30pm. The evening’s event, located at the Italian Culinary Center at 230 Fifth Avenue, will feature a Mediterranean dinner fusing Delios’ Greek heritage with his Italian know how. The evening will commence with a specially prepared cooking demonstration by Chef Delios.

Chef Delios will prepare an antipasto of roasted red pepper stuffed with goat cheese; moving on to his pasta dish, a Farfalle Rustica; after which he will serve his Pork Tenderloin Ginepro; finished with Bogatsa for dessert, a traditional Greek pastry. Look for more information on the event in April’s Magazine of La Cucina Italian or in Italian Cooking & Living Magazine, or online at www.italiancookingandliving.com.

Paolo’s Trattoria possesses the rustic charm of an unspoiled, secret Mediterranean village offering a relaxing and romantic atmosphere. Located in Charlestown, Paolo’s is the creation of Jean and Paul Delios, a husband and wife team. Their combined efforts have resulted in a warm and friendly place to escape the hustle and bustle of the city. The menu, developed by Executive Chef/Owner Paul Delios, captures the culinary influences of the Mediterranean as apparent from his traditional Italian pizza cooked in the wood-burning oven, to the whimsical wood-roasted stuffed figs served on a bed of prosciutto with balsamic syrup. In addition, the menu offers an extensive wine list and home made desserts. Reminiscent of a Tuscan village, branches of dry eucalyptus separate the foyer from the dining room that features an embossed tin ceiling the color of copper, creating the illusion you are basking in an Italian sunset. Paolo’s uses fresh imported ingredients in all their dishes creating an authentic Mediterranean experience in the heart of Charlestown.