The Food for Thought stage  offers festival-goers a chance to sample delicious recipes prepared  by celebrity chefs and cookbook authors in the live demo kitchen! 

Food for Thought Stage

The Food for Thought stage offers festival-goers a chance to learn and sample delicious recipes prepared by celebrity chefs and cookbook authors. All recipes and samples will be prepared using groceries and supplies sourced from the Baltimore Farmers Market & Bazaar.

Stage: Kaufman Pavilion, Baltimore’s Inner Harbor

Friday, September 23


Demos and Tastings on the Food for Thought Stage

The Food for Thought Stage kicks off Friday with a wake-up call from Zeke’s Coffee at 11am, followed by a lunchtime demo and tasting with Chef Titus of the Royal Sonesta Harbor Court Hotel at 12:30pm. Happy Hour starts at 2pm with Baltimore’s own Chef Egg demonstrating with and sampling our on-site local brews: Boordy Vineyards, Heavy Seas Beer, The Brewer’s Art and Union Craft Brewing. All are pouring at the Book Festival in front of the BBF Café in West Shore Park. Happy Hour’s final act starts around 5pm with Chef Egg whipping up libations and noshes with Blackwater Distilling’s Picaroon Rum.

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Saturday, September 24


Melanie Underwood, "Making Artisan Cheesecake"

Chef Melanie Underwood developed her enthusiasm for fresh organic food as a child on her family’s farm in Virginia, where she began cooking at age four. She worked in Washington, D.C., before moving to New York, where she demonstrated her talent for baking and desserts at the Four Seasons Hotel, the Plaza Hotel, Torre di Pisa, and other celebrated New York City restaurants. Since 1996 Underwood has been sharing her expertise as a cooking and baking instructor for professional and recreational programs at the Institute for Culinary Education (ice.edu) and is frequently invited to teach privately throughout the country. She has demonstrated her skills on several TV networks, including NBC, ABC, CNN, Food Network, and Oxygen, and has been featured in the New York Times, the New York Daily News, New York magazine, Fine Cooking magazine, and other publications. Melanie is also a co-author of the self-published book Art and Cook, a unique blend of recipes, art, and politics. She was a contributor to Peeps-a-licious, Rockport, February 2016.  Her most recent book, Making Artisan Cheesecake, Quarry was released August 2015.

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Heather Christo, "Pure Delicious"

Heather Christo is a trained chef and graduate of Le cordon bleu. Heather and her husband Pete have been blessed with two beautiful daughters, Pia and Coco, and in early 2014 Heather and both of her daughters were diagnosed with severe food allergies. Turning Lemons into Lemonade, Heather has totally rededicated her passions into creating delicious allergy free recipes that everyone can enjoy without missing a thing! When you don’t find Heather in the kitchen with her husband, girls and friends then she is puttering in the garden, taking pictures or writing.

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National Aquarium Presents: Sustainable Seafood Panel

The National Aquarium brings the sustainable seafood conversation from Bay to Book Festival by convening a panel of experts. Chesapeake chef John Shields, James Beard Award-winner Spike Gjerde and oyster expert Patrick Hudson will discuss sustainability and its relationship to economic and ecological Bay health. Photographer Jay Fleming will moderate the conversation, while sharing insights gained through photographing life along the Chesapeake Bay for his new book, Working the Water. The panel concludes with an oyster shucking and tasting by Hudson’s True Chesapeake Oyster Co. 

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Sunday, September 25


Allision & Matt Robicelli, "Robicelli's: A Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes"

The ultimate guide to gourmet cupcakes, featuring grown-up flavors (figs! whiskey! fried chicken!) and the delicious story of a family saved by a love of sweets.

No food coloring. No fondant. No red velvet. Upscale bakery Robicelli’s has become a buzzed-about, in-demand purveyor of decidedly adult cupcakes. Nixing cutesy, pastel-colored dollops of fluff for real ingredients and rich French buttercreams, the husband and wife team have reinvented the cupcake craze for a more sophisticated palate, making each a small piece of the greatest cake ever made. Now their extraordinary recipes are available to the home cook.

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Sept 23-25, 2016
Fri-Sun: llam - 7pm


Baltimore Inner Harbor

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