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
The Food for Thought Stage kicks off Friday with a wake-up call from Zeke’s Coffee, and a mountain of monkey bread prepared by our own kitchen-trained staff. Enjoy free samples of both!
Chef Titus of the Royal Sonesta Harbor Court Hotel
Enjoy a lunchtime cooking demo and tasting with Chef Titus of the Royal Sonesta Harbor Court Hotel.
Happy Hour with Chef Egg
Happy Hour starts at 2pm with Baltimore’s own Chef Egg! He’ll be demonstrating delicious recipes with, and sampling our on-site local adult beverages: 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
Happy Hour's final act starts around 5pm with Chef Egg whipping up libations and noshes with Blackwater Distilling's Picaroon Rum.
Saturday, September 24
Melanie Underwood, Making Artisan
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 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. Her most recent book, Making Artisan Cheesecake, was released August 2015.
Heather Christo, "Pure Delicious"
Heather Christo is a formally trained chef, caterer, and the voice behind the popular food blog HeatherChristo.com, as well as a permanent contributor to ThePioneerWoman.com. Her recipes and food photography have been featured in many national magazines and television shows, and she is the author of Heather Christo’s Generous Table and Pure Delicious. She lives in Seattle with her husband and two young daughters.
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, while providing yummy snacks for the audience! 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.
Neal Patterson and Kathy Wielech Patterson, "Maryland’s Chesapeake, How the Bay and It’s Bounty Shaped a Cuisine"
The Pattersons will share their passion for the health of the Bay and how they chose the chefs and recipes, while demonstrating and sampling a recipe from the book.
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.
Baltimore Farmers’ Market & Bazaar Vs. Chef Egg
The autumn holds bounties of fresh local deliciousness at the Baltimore Farmers’ Market & Bazaar and the market is challenging Chef Egg for spur of the moment, inspirational dishes anyone can make at home. The stage will be set with a grill and mystery basket of local edibles - the possibilities range from ribs and fish, to all things greens and veggie. Chef Egg will also be bringing his top 5 favorite cookbooks of all time (can you guess what they are?!).
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