New England’s Greatest Chefs
Join us as leading chefs from all around New England demonstrate the latest techniques and offer new ideas while preparing dishes from classic to trendy. Plan your visit to the show to allow time to catch some of these demonstrations, and take away ideas to bring back to your own kitchen!
All chef demonstrations take place in the Demonstration Theater at the back of the exhibit floor.
Sunday, March 11
 11:15am
Bill Brady, Chef
Sonoma Restaurant, Princeton, MA
Expanding your Menu with House Cures and Smokes
No special equipment needed! We will show you how to make your own pastramis using duck, salmon or any thing else, akkavit flavored gravadlax and your own beef jerky, using everyday restaurant equipment.
Learn more about all of our chefs.
 3:00pm
Gianluca “Luca” Paris, Owner/Chef
Luca’s Mediterranean Café ~ The Market at Luca’s ~ Culinary Journey Productions, Keene, NH
Mediterranean Fare
Learn more about all of our chefs.
Monday, March 12
 11:00am
Tom Bivins, Chef/Partner
Crop VT Bistro and Brewery, Stowe, VT
How Vermont Built a Local Food Community, One Menu Item at a Time
Learn more about all of our chefs.
2:30pm
Karsten Hart, Executive Chef
ChefCastle Hill Inn and Resorts, Newport, RI
Pan Seared Swordfish Fillet; Rhode Island “Clam Bake”
Learn more about all of our chefs.
Tuesday, March 13
 11:00am
Steve Corry, Chef/Co-Propietor
five fifty-five & Petite Jacqueline (A Bistro), Portland, ME
Maine Truffled Lobster "Mac & Cheese"
(one of 555's most popular dishes!)
Showcasing old world classic cooking (sauce) and new world science (a sous-vide)
Learn more about all of our chefs.
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