A taste of what you'll find at the Show! Open to all Show attendees. Seating is limited. Please check back often for updates as our Chef Demos are expanded.
Sponsored by Gordon Food Service
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Chef Kyle Marshall |
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Chef Jeremy Abbey |
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Chef Gordon Bowman Tuesday, 1:30 p.m. Dish to be Prepared: A low-fat chicken fricassee with ginger that is a comfort food when pairedwith a simple rice or noodle for a starch and a simple but good vegetable Suggested Drink Pairing: A dry white wine |
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Chef Kevin M. Cronin Wednesday, 12:30 p.m. Dish to be Prepared: A twist on a classic comfort food dish made with artisanal cheeses and saffron infused pasta and topped with a "New World" seasoned gratin Suggested Drink Pairing: Crisp white wine with a hint of sweetness |
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Chef Tony Yaquinto Tuesday, 11:30 a.m. Dish to be Prepared: Fagioli Calabrese is a classic Italian pasta and bean dish with an upscale twist. Here at Compari’s we use Italian sausage, roasted peppers, Hungarian peppers, spinach, fresh fennel, tossed in tubetti pasta and simmered in chicken stock. Suggested Drink Pairing: Pinot Grigio |
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Chef Aja McWilliams Tuesday, 10:30 a.m. Dish to be Prepared: A pan fried bistro filet topped with pearl onions, mushrooms, and garlic served over a crispy potato croquetts and finished with a steak diane pan sauce |
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Chef Daniel McEvoy Wednesday, 11:30 a.m. Dish to be Prepared: A demonstration of the basics for at-home sushi preparation; including dos and don'ts |
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Chef Tammy Young Tuesday, 12:30 p.m. Dish to be Prepared: Lobster macaroni and cheese drizzled with truffle oil. The sweetness of the lobster brings out the smokiness of the cheddar and the earthiness of the truffle oil reacts so completely well with the lobster and cheddar it is like a circus in your mouth. |
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Chef Kevin M. Cronin Wednesday, 1:30 p.m. Dish to be Prepared: Grilled 12 oz “Snake River Farms” American wagyu New York strip steak with truffle butter and caramelized shallots over buttermilk potato mash |