The Boston Deli – Hasty Bake Cooking Class Featuring Biltmore Wines

By on September 24, 2010

The Boston Deli’s Hasty Bake Cooking Class featuring Biltmore Wines was held Monday night 09.20.10. The class featured Boston Deli’s owner Ken Shafer utilizing grilling, smoking and baking technics on the best grill made in the world – Hasty Bake pared with a wonderful wine producer Biltmore Wines.

The menu consisted of first course Ancho dusted Sea Scallops and Shrimp on wilted baby bok choy with tomato, red onion and mango cilantro vinaigrette pared with Biltmore Chardonnay Sur Lies. After eating this I knew I was in for a good night.

The second course was an amazing Apple Wood Rosemary Garlic Chicken with an amazing chipotle honey glaze pared with Biltmore Century White Wine. That chipotle honey glaze is so good I would like to bath in it. Accompanying the chicken was grilled asparagus wrapped in procuitto with lemon basil. The chicken has left a lasting impression.

Last was an over the top Pecan Roasted Pineapple Upside Down Cake with burnt butterscotch banana sauce pared with Biltmore Estates Methode Champenoise Pas de Deux. This sauce was crazy good also as was the overall dessert.

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The Boston Deli is a hidden gem in Tulsa. Hasty Bake Grills are by far the best grilles made. Pare the both of these with Biltmore Wines and you are in for a great night. Fantastic food by and amazing chef who is always looking to pare his technics with others. If you haven’t hit one of Ken Shafer’s classes you really should consider going. If you’ve gone, you know what I’m talking about.’

Boston Deli Grill & Market
6231 e. 61st
Tulsa, OK 74135
(918) 492-4745

For more information on Hasty-Bake Classes visit

For more on Biltmore Wines

Joe Price

I’m just a not so average Joe that loves his burgers. This is my search for the perfect burger. My mission is to search and inform one burger at a time.

A burger consists of ground meat with a bun, condiments and toppings. From that the whole burger world is a journey.

I love all types of burgers, all thicknesses, different cheeses, prefer mayo on top to pair with the cheese and sometimes mustard on bottom to enhance the meat. I normally go with an american or cheddar cheese but will sometimes completely blow the whole taste experience and go with a blue cheese (which I love). I prefer grilled or broiled for thicker burgers while the griddle works best for thin. Must have a good sear. If the burger is medium or thick then juiciness is a must which is partially determined by the fat content (minimum 80/20 blend) and the degree the meat is cooked. If the meat or restaurant is of high quality I will go with either medium or medium rare doneness. The bun must be fresh and prefer toasted but any type of bun works for me. I love onions on my burger (grilled or fried) but normally skip the lettuce and tomato (if I wanted a fricking salad I’d order one).

Drop me an email or leave a comment on what you think about this blog, if you have any suggestions of locations that I should hit, or anything else on your mind.

About Joe Price