Don’t miss these exciting cooking demonstrations by well known national and regional chefs on the Cooking Stage. Your General Admission ticket gets you into these fabulous presentations!
| Saturday, April 18, 2009 |
| 10:00 a.m. – 10:45 a.m. |
|
Pano Karatassos
Executive Chef
Kyma |
|
| 11:00 a.m. – 11:45 a.m. |
A Food & Wine Pairing - Napa Valley Style |
Jessica Ray and Donna Brousseau
Chefs
Viking |
|
| 12:00 p.m. – 12:45 p.m. |
Serenbe Farms Egg Salad Sliders with Arugula Pesto & Benton's Crispy Prosciutto |
Hilary White
Chef
The Hil – A Restaurant at Serenbe |
|
| 1:00 p.m. – 1:45 p.m. |
Zeppoles San Gennaro Festival Style |
Shaun Doty
Chef
Shaun’s Restaurant |
|
| 2:00 p.m. – 2:45 p.m. |
Savannah Lump Crab Fritters with Thai Dipping Sauce |
Gerry Klaskala
Executive Chef/Managing Partner
Aria |
|
| 3:00 p.m. – 3:45 p.m. |
Lemon Mousse with Sugared Strawberries |
Kirk Parks
Pastry Chef/Partner
Rathbun’s |
|
| 4:00 p.m. – 4:45 p.m. |
All About Dry Rubs |
Ray Lampe
Executive Chef
Southern Hospitality BBQ
|
|
| 5:00 p.m. – 5:45 p.m. |
Ahi Tuna Poke Salad
Jumbo Lump Crabmeat
Stuffed Scallops with Endamame |
Edward "Mac" Lynch
Chef
Roy’s Restaurant |
| Sunday, April 19, 2009 |
| 12:00 p.m. – 12:45 p.m. |
Eat Like There's No Tomorrow |
Hans Rueffert
Chef & TV Host
Hans Cooks the South |
|
| 1:00 p.m. – 1:45 p.m. |
|
Anne Quatrano
Executive Chef & Owner
Bacchanalia, Floataway Café, Star Provisions & Quinones |
|
| 2:00 p.m. – 2:45 p.m. |
Maine Lobster Ravioli |
John Metz
Co-Founder, Owner & Executive Chef
Aqua Blue & Marlow’s Tavern |
|
| 3:00 p.m. – 3:45 p.m. |
Pan Roasted Loin of Pork |
Kevin Gillespie
Executive Chef
Woodfire Grill
|
|
| 4:00 p.m. – 4:45 p.m. |
From Biltmore's Field to Your Table |
Rebecca Tillman
Executive Chef
Stable Cafe/Biltmore |
|
