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Michael Morway

Michael Morway
Chef
The Tavern on Quarry Hills/Crossing Nines

Online Profile

Michael Morway – Executive Chef of The Tavern on Quarry Hills and of The Crossing Nines

Michael Morway is an event and restaurant chef currently working at Granite Links in Quincy, Massachusetts. Previously, he founded and opened Nosh Food Group and Craftship in 2012, and was the chef at the popular Nosh in Plymouth for it’s entirety.  Michael’s cooking style is approachable, American comfort food using some modern techniques. He is a big supporter of fresh and local scratch cooking.

In 2011, Michael broke the Guinness World Record for the Largest Open Sandwich by preparing a BBQ Pulled Pork Sandwich from scratch weighing in at 2,539 pounds. In 2015, Michael, along with Chef Stephen Coe won the World Food Championships title in the “Bacon” category beating out 1,100 other chefs.

Bacon-Wrapped Meatloaf Bites with Grape-Chile & Cotija
Makes about 30

Meatloaf Mix

  • 1 1/4 cups ground ritz/panko crumb
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • 1 teaspoon fresh thyme leaves, picked & minced
  • 1/2 each onion, roughly chopped
  • 1/2 each carrots, peeled and broken
  • 4 whole cloves garlic
  • 1/2 each yellow bell pepper
  • 1 1/2 pounds ground beef mix
  • 1 teaspoon kosher salt
  • 1 each egg

In a food processor bowl, combine ritz, black pepper, ancho pepper, cayenne powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground beef with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Grape-Chile Sauce

  • heinz chili sauce
  • grape jelly

Mix an even 50/50 blend of the two ingredients together well  

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