2016 Food & Wine Festival Chef Demos

Saturday, September 17

Aging Isn't All Bad: The World of Brie with Rachel Wegman

Time Info Location

4pm

Chef: Rachel Wegman
Ever wonder if the rind on brie is edible? Or how long it takes to make something so delicious that starts out as simply milk? Join this creamy in-depth discussion with cheese expert, Rachel Wegman, about production, proper aging and why the right Cheese Cave is necessary to help the world's most-prized cheeses ripen to their richest flavors. Come for the talk and stay for the tasty samples of this decadent product.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Smoke Shop: "In the Pit”

Time Info Location

5-5:45pm

Wicked Good Barbecue

Chef: Andy Husbands
"In the Pit” teaches people the difference between the terms smoking, grilling, and rubbing while also introducing the true pit barbecue technique for his award winning ribs.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Ciao Italia!

Time Info Location

6-6:45pm

Ciao Italia Family Cookbook Cover

Chef: Mary Ann Esposito
“From the Vine to the Jar” teaches people how to use garden tomatoes in a variety of different ways, like a classic Italian pasta sauce or last well into winter for simple preservation.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Boston University: Programs in Food & Wine

Time Info Location

7-7:45pm

Barry Maiden Book Cover

Chef: Barry Maiden
"Cajun Classic: Fried Green Tomatoes with Maque Choux" teaches people this classic southern sauté of corn.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Modern Irish: Celebrating the Bounty of the Sea with Chef Kevin Dundon

Time Info Location

8-8:45pm

Kevin Dundon's Modern Irish Food

Chef: Kevin Dundon
In County Waterford, Ireland, across the estuary from Kevin's home in Wexford lies the small fishing port of Dunmore East. Older than the sea itself, this wonderful village is known for the delicious, fresh scallops and seafood. Chef Kevin Dundon will present a live demo focussed on creating an elegant dish of scallops with a flaky pastry base drizzled with a fresh arugula pesto.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Sunday, September 18

Tasting Wine & Cheese — The Principles of Pairing

Time Info Location

11:15am-12pm

Tasting Wine & Cheese Cover

Chef: Adam Centamore
Everyone loves wine and cheese, but pairing them together isn't always as easy as it seems. For many, it may seem like a daunting task. We're going to change that! Join educator and author Adam Centamore and sample scrumptious combinations from his award-nominated book, Tasting Wine & Cheese — An Insider's Guide to Mastering the Principles of Pairing. You'll enjoy an array of world-class artisanal cheeses expertly paired with wines and condiments that'll make you smile. You'll learn the basics of pairing and how to come up with combinations to dazzle your palate. Come learn about pairing wine and cheese in the tastiest way possible!

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Farmed or Fished: Choosing the Best Salmon with Jeff Kuzynski

Time Info Location

12:10-12:50pm

Chef: Jeff Kuzynski
We hear about overfishing in the wild, but are unsure whether farmed fish is the way to go. Sit in while seafood educator and expert, Jeff Kuzynski, presents the skinny on farm raised vs wild caught; and benefit from tasting and seeing the difference in this succulent fish. You'll leave armed with enough knowledge to make you the salmon guru among your circle of friends.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Baking with the Brass Sisters — Preserving Culinary Traditions with A Very Special Blueberry Cake

Time Info Location

1:15-2pm

Baking with the Brass Sisters book cover

Chefs: The Brass Sisters
Described as Yankee Yenta Grandmothers, or the Inseparable Brass Sisters, these sassy, brassy, James Beard Award finalists are known for their humorous approach to cooking. Marilynn and Sheila will discuss preservation of heirloom recipes, and will demonstrate and sample "A Little Girl’s Blueberry Cake," found handwritten in the back of a children’s cookbook from the 1930s. Whether you think they are a comedy duo in disguise, or shepherds of home baking, you’ll leave feeling a little more loved after every bite.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Panel Discussion: Journey into the Mind of Chefs

Time Info Location

2:15-3:15pm

Join us for a fascinating and lively panel discussion inside the Yawkey Theater. Hosted by Catherine Smart and featuring Alex Stupak of Empellon (NYC); Colin Lynch of Bar Mezzana, formerly of BL Gruppo; Doug Feeney of F/V Noah and others. This discussion will provide insight into the minds of these chefs and farmers, their culinary journey, and challenges and benefits of cooking in the Northeast. Includes refreshments from the Real McCoy Rum and seating. Free priority admission for Weekend VIP Passholders.

Yawkey Theater at WGBH Studios

Introduction to Edible Landscaping: Have Your Yard and Eat it Too!

Time Info Location

4pm

Edible Landscapes of Cape Cod

Chefs: Dave Scandurra and Noah McKenna
Dave Scandurra and Noah McKenna will present this fascinating demo on basic techniques for edible landscaping, perennial vegetables and growing plants that are right for our climate. Come and learn how you can convert your available outdoor space into a high-yielding edible ecosystem.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

The Next Hot Trend in Seafood with Fisherman Doug Feeney

Time Info Location

5-5:45pm

Doug Feeney
Chefs: Doug Feeney and Tom Stark
Join fisherman Doug Feeney of the F/V Noah and Chef Tom Stark in the Culinary Theater for seafaring stories, and what the next big thing in seafood is. They'll cover preparation methods and why some fish are better than others to consume this year. Something good is cookin', so the fish won't be the only thing nibbling!

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

Cutting Edge: Where Art Impacts Food

Time Info Location

6pm

Johnny Sheehan

Chef: Johnny Sheehan
Join Chef Johnny Sheehan of Liquid Art House and watch as he makes playing with food an art form. He'll talk about smoking fish; producing your own fish sauce; making bonestock; and hand forming dumplings, giving you an opportunity to taste the final product showcasing the ingredients from fully self-sustained Greenway Farms.

WGBH Back Lot at 1 Guest St., Culinary Theatre Tent

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