Chef Demonstrations
Food & Wine Festival Chef Demonstrations Schedule
Thursday, February 23, 2012 | ||
|---|---|---|
Time | Demonstration | Presenting Chef |
1:00 PM | As Chef de Cuisine for Russell Morin Fine Catering, Jeremy is the creative talent responsible for menu development and innovation as well as quality control of the regions largest off-site caterer. Jeremy is a Johnson & Wales Graduate (class of '98) and has over 15 years of industry experience. Chef Ewing-Chow will demonstrate the basic technique in making delicious, easy to prepare homemade marshmallows. The latest taste for parties and catering, homemade marshmallows are being called "The New Cupcakes." They can be frosted, decorated or topped with nuts or candies. Jeremy will discuss many interesting variations on flavors and presentation. | Jeremy Ewing-Chow 95 Frank Mossberg Drive |
2:00 PM | Johnson and Wales University is a sponsor of this year's Festival. Chef Kane leads off the University's daily chef lineup. Each afternoon of the Festival, the 2:00 PM demo will showcase a JWU chef-instructor. | Linda Kane Providence, RI |
3:00 PM | At the age of 24, Derek Wagner opened Nicks on Broadway. Nine years later, and in its second location at 500 Broadway in Providence, Derek has opened an expanded version of the ever-evolving, grass-roots-start-up restaurant. Chef Wagner will demonstrate his technique with locally sourced ingredients from local farmer-partners. | Derek Wagner 500 Broadway |
4:00 PM | Bob Burke says, "We believe our cozy Bistro is the oldest French Bistro in America. Pot au Feu kicked off the Providence Restaurant Renaissance in 1972!" | Bob Burke 44 Custom House Street |
5:00 PM | Authentic Hand-Pulled Mozzarella Chef Walter will share flavors and his respect for ingredients because, “Quality has no compromise." | Walter Potenza 286 Atwells Avenue |
Friday, February 24, 2012 | ||
|---|---|---|
Time | Demonstration | Presenting Chef |
1:00 PM | David Dedakian will make a dish using locally raised 100% pedigreed Black Angus beef from Blackbird Farm in Smithfield. Farm owner Ann Marie Bouthillette will be available to talk about the farm and answer questions. | David Dedakian |
2:00 PM | Branden teaches in the Culinary Nutrition department at the Johnson & Wales University College of Culinary Arts and has been a member of the team responsible for the development of the new Wellness and Sustainability concentration. Chef Lewis's area of expertise is in plant-based cuisine. | Branden Lewis jwu.edu |
3:00 PM | Three Quick and Easy Recipes for Weeknight MealsAdmired by millions as the host of "Cooking Live," "Cooking Live Primetime," and "Sara's Secrets," Sara was one of the Food Network's defining personalities. Sara was the Executive Chef of Gourmet Magazine for twenty-three years. "Sara's Weeknight Meals" is in its second season on public television. Sara will be preparing three Quick and Easy Recipes for Weeknight Meals - Eggs Baked in Ham with Sofrito, Mu Shu Vegetables with Pancakes, and Sautéed Beer Batter Shrimp with Tartar Sauce. | Sara Moulton |
Saturday, February 25, 2012 | ||
|---|---|---|
Time | Demonstration | Presenting Chef |
1:00 PM | Matunuck OystersHarvested literally steps away from the Oyster Bar’s waterfront patio in Potter’s Pond in East Matunuck. Perry founded Matunuck Oyster Bar in 1992 as Ocean State Aqua Farm. His Matunuck Oysters are harvested literally steps away from the restaurant's waterfront patio in Potter's Pond in East Matunuck. | Perry Raso 629 Succotash Road |
2:00 PM | For nearly 15 years, Chef Frank Terranova has hosted the "Cooking with Class," the daily cooking segment that airs on Rhode Island's NBC10. He has been a member of the JWU faculty since 1990. Terranova is a member of Les Amis D' Escoffier Society and Chaine des Rotisseurs. He co-published a cookbook, New Paradigm Cooking, and was in the PBS series, "Master Class at Johnson & Wales University," that aired for several seasons across the U.S. | Frank Terranova Providence, RI |
3:00 PM | Camouflaged Green: Veggies Kids LoveTips and tricks for integrating heart healthy greens and veggies into your finicky kids’ diets. Kaitlyn Roberts is the founder and Executive Chef of Easy Entertaining caterers. In her six years on the Rhode Island culinary scene, she transformed her clients' dining rooms into five-star restaurants. Easy Entertaining has a Farm to Table philosophy with over 70 percent of ingredients Kait uses coming from a 250 mile radius. Join Chef Kait as she gives tips and tricks for integrating heart healthy greens and veggies into your finicky kids' diets. | Kaitlyn C. Roberts easyentertainingri.com |
4:00 PM | Crack Heard Round The WorldJoin Andrew and the Whole Foods Market cheesemongers as they crack open a full 85-pound wheel of famous Parmigiano Reggiano - The Italian Powerhouse. Learn what makes this cheese so special and taste it prepared in a few recipes. | Andrew Seay 601 North Main Street |
5:00 PM | Dinner On A Tight ScheduleThree quick pasta dishes that you can prepare at home | Paul Mancieri Bristol RI |
Sunday, February 26, 2012 | ||
|---|---|---|
Time | Demonstration | Presenting Chef |
1:00 PM | The New Age Health NutA sampling of simple, local, hearty vegetarian meals for the New Age Health Nut. Kaitlyn Roberts is the founder and Executive Chef of Easy Entertaining caterers. In her six years on the Rhode Island culinary scene, she transformed her clients' dining rooms into five-star restaurants. Easy Entertaining has a Farm to Table philosophy with over 70 percent of ingredients Kait uses coming from a 250 mile radius. Join Chef Kait as she gives tips and tricks for integrating heart healthy greens and veggies into your finicky kids' diets. | Kaitlyn C. Roberts |
2:00 PM | Chef Makuch has shared healthy cooking tips with thousands of Providence youngsters and adults through his creative community outreach efforts. He is currently an ambassador for JWU's Gold Standard for Food Safety initiative. | Michael Makuch Providence, RI |
3:00 PM | Flowers In Your CookingBen will show how to incorporate flowers into your cooking with examples of the flowers he currently uses at The Dorrance. Westminster RevivalJesse will be making a classic cocktail with a current twist; Westminster Revival, one of The Dorrance’s signature cocktails that uses fresh lavender. Ben's authentic cooking style allows for no shortcuts, with a major focus on seasonal, local and sustainable goods. His cuisine is influenced and driven by the very products Rhode Island and its seasons has to offer, taking inspiration from Rhode Island's farms, forests, coasts and waters by combining them with modern and classic culinary technique. Ben will show how to incorporate flowers into your cooking with examples of the flowers he currently uses at The Dorrance. After working at several nightclubs and "dive" bars, Jesse took a job at Fluke Wine Bar & Kitchen in Newport, RI and was introduced to another level of bartending. Working under the guidance of Jerri Banks, Jesse learned to use fresh juices and quality ingredients. This led to Jesse taking first prize in the Iron Tender mixology contest.Jesse will be making a classic cocktail with a current twist; Westminster Revival, one of The Dorrance's signature cocktails that uses fresh lavender. | Ben Sukle and Jesse Hedberg 200 Dorrance Street |
5:00 PM | Shauna is a chef and Prepared Foods Team Leader for Whole Foods Market. She has been in the food industry for the past 13 years. Her career highlight was making a fruit platter for John Cougar at Farm Aid, and making Whole Foods Market's CEO John Mackey a Health Starts Here™ dinner. Shauna will be joined by Whole Foods Market's North Atlantic Prepared Foods Coordinator, David Lomonaco, in preparing: Parmesan Crisp Baskets with several different fillings: Parmesan Crisp Baskets with goat cheese mousse, Parmesan Crisp Baskets with eggplant salad, Parmesan Crisp Baskets with Spinach Marscapone Cheese mixed with honey & pomegranate seeds, Parmesan Crisp Basket with a Pear Chutney, Shrimp Salad Ceviche, Pork Carnita with creamy avocado dressing. | Shauna Hunziker 601 North Main Street |
