LOCATION

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.

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Stage: Kaufman Pavilion at Rash Field, 201 Key Highway, Baltimore, MD 21230



Friday, September 28




12:30PM

Cooking Demo with Rusty Scupper, featuring Chef Pedro Duarte

Chef Duarte demonstrates how to break down a whole fish to make a delicious ceviche; a recipe from his favorite cookbook, Bravazo by Chef Gastón Acurio. Afterwards, Chef Duarte prepares Rusty Scupper’s famous, classic crab cake for the audience. Guests have the opportunity to sample both items during this segment.

Event Details

2:30PM

Cooking Demo with Black Girls Cook, featuring Chef Nichole A. Mooney, Founder/Executive Director of Black Girls Cook

Black Girls Cook is non-profit organization that teaches inner city teen girls of color the importance of healthy eating by operating hands-on cooking classes and teaching the fundamentals of urban gardening. Chef Nichole conducts a very interactive, Autumn Seafood Paella demo and sampling for the audience.

Event Details

4PM

Cooking Demo with Chef Kevin Brown of Station North Arts Cafe

Co-owner of Station North Arts Cafe Kevin Brown serves up a scrumptious dish representative of the restaurant, which has been a part of Baltimore for more than 10 years. The restaurant is more than about the culinary craft…it’s about community.

Event Details

5PM

Happy Hour & Cooking Demo with Horseshoe Casino, featuring recipes from celebrity chefs Giada, Guy & Gordon!

The restaurants from Baltimore’s top casino come to life in a yummy happy hour as Guy Fieri’s Executive Chef Erik will be demo-ing & sampling Ahi Won Tacos from Guy’s Book, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It.

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Saturday, September 29




12PM

A Special Day with Chef John Shields & Friends

Chef John Shields, an original Baltimore Book Festival author and supporter, is the co-owner and proprietor of Gertrude’s Restaurant at the Baltimore Museum of Art. The host of PBS’s Chesapeake Bay Cooking and Coastal Cooking with John Shields, he is the author of The Chesapeake Bay Cookbook: Rediscovering the Pleasures of a Great Regional Cuisine, The Chesapeake Bay Crab Cookbook, Coastal Cooking with John Shields, and Chesapeake Bay Cooking with John Shields, 25th anniversary edition.

Event Details

1PM

Renee Brooks Catacalos, The Chesapeake Table

In The Chesapeake Table:  Your Guide to Eating Local, Renee Brooks Catacalos reminds us that eating local is easier—and more rewarding—than we may think.  Catacalos, the former publisher of Edible Chesapeake magazine, served as deputy director for Future Harvest/Chesapeake Alliance for Sustainable Agriculture. She is currently a member of the Steering Team for the Chesapeake Foodshed Network, a regional food system initiative working to catalyze connections and collaborations that build a sustainable, resilient, inclusive, and equitable regional food system in the Chesapeake Bay watershed.   

Event Details

2PM

Chef Virginia Willis, Secrets of the Southern Table: A Food Lover’s Tour of the Global South

Secrets of the Southern Table is a diverse collection of recipes from Southern-cooking specialist Virginia Willis, drawn from the unique tapestry of today's South, with stories and profiles from Southern food purveyors and influencers. Chef Willis showcases three delicious demos, and samples of her Mexican Chocolate Pudding will be available for all to enjoy! Georgia-born French-trained Chef Virginia Willis has made cookies with Dwayne “The Rock” Johnson, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Aretha Franklin with her cooking -- but it all started in her grandmother’s country kitchen.

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3PM

Cathy Barrow, Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies

Slab pies, baked in a baking sheet, are showing up on pot luck tables and holiday sideboards. Cathy Barrow's upcoming book, Pie Squared, offers both modern and traditional recipes to tuck between two crusts. With 15 crust recipes (some that don't need a rolling pin) and 60 pies, both sweet and savory, this is a “what's for dinner” book, a take something to a party book, an office celebration food book, a family dinner book and more. Join Cathy Barrow, a Washington Post columnist, at the demo stage where she'll make her Have No Fear Pie Crust and roll out and decorate the Just-Like-Artichoke-Dip Slab Pie, her surefire addition to any party. Recipe cards & sampling will be available to all attendees.

Event Details

4PM

Chef John Shields in Conversation with Tom Pelton

Chef John Shields, an original Baltimore Book Festival author and co-owner and proprietor of Gertrude’s Restaurant at the Baltimore Museum of Art joins in a conversation about cooking and food with Tom Pelton, host of the public radio program The Environment in Focus.

Event Details

5PM

Food Writing Beyond the Plate: A Conversation with Tia Keenan, Soleil Ho & Carrie Helms Tippen. Moderated by Hannah Howard

The best culinary stories use food as a starting point, a way into topics as juicy and diverse as loss, grief, injustice, and the beautiful, terrible and strange nuances of our culture. Tia Keenan, author of The Art of the Cheese Plate and the forthcoming Melt, Stretch & Sizzle; Soleil Ho, host of the Racist Sandwich Podcast and co-writer of the graphic novel MEAL; and Carrie Helms Tippen, author of Inventing Authenticity: How Cookbook Writers Redefine Southern Identity, discuss the challenges, possibilities, and the power of food writing with moderator Hannah Howard, author of Feast: True Love in and out of the Kitchen.

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Sunday, September 30




12PM

Susan Weis-Bohlen: Ayurveda Beginner’s Guide

Susan Weis-Bohlen, the former owner of Breathe Books and Breathe Bookstore Café in Hampden, focuses full-time on her Ayurveda practice. Susan’s book, Ayurveda: A Beginner’s Guide discusses essential Ayurvedic principles and practices to balance and heal naturally. She leads retreats and Sacred Site tours, which incorporate yoga, meditation and Ayurveda, primarily to India and Bhutan.

Event Details

2PM

A Cooking Demo with Executive Chef, Will Reed from the Royal Sonesta

The Royal Sonesta's Executive Chef Will Reed has over 20 plus years in the culinary field with his formal education / training from Baltimore International College for the Culinary Arts. Chef Reed will be demo-ing & sampling a local Pan Seared Rock Fish with a Lemon Chive Butter Sauce. This delightful recipe will be part of the NEW Menu and reimagined restaurant, Explorers, An American Gastropub, located in the hotel.

Event Details

4PM

Inclusion in the Culinary World: The Narrative of Being a Black Chef, featuring Chef Bentley, currently a Chef Takeover at Dovecote and owner of Bentley Bites

School of Food offers interactive and educational programming for cooking enthusiasts, food entrepreneurs, and everyone in between. We foster a food learning environment that empowers people with the skills, knowledge and experience to make their mark in the kitchen — and on the world.

Chef Bentley will prepare the Sorghum-Brined Chicken recipe from The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty.  In October, the Chef Bentley will host a Soul Food Experience at School of Food, so audience members will all receive a discount code to join the chefs in a class at a later date, in addition to sampling some delicious grub!

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When:
Sept 28-30, 2018
Fri - Sun: 11am - 7pm
Where:
Baltimore Inner Harbor

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