Chef Demonstration Stage
Sunday
Cooking with Herbs and Spices |
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Date: Sunday, April 27Time: 11:00 - 11:45 amPresented by “Two Snooty Chefs”  |
Segment Description: Let the “Two Snooty Chefs” show you how to spice up your menu! With their noses in the air and their hands on the pans, these two award winning kitchen maestros offer simple techniques for adding spice, pizazz and variety to your beef, chicken and salmon recipes. |
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Chef Bio(s): The “Two Snooty Chefs” are Gary Fuller and Chris Plemmons, CEC. Chef Fuller is the former owner and chef of The Clambake Restaurant and The Original Steak and Oyster Restaurant, both in the Port Orchard area. Chef Plemmons, CEC, currently teaches culinary arts at Olympic College. He is the former owner of Christopher’s at the Inn at the Manor Farm Inn in Poulsbo, Washington, and is the former Executive Chef at the Women’s University Club in Seattle. |
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A Taste of the Mediterranean |
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Date: Sunday, April 27Time: 12:00 - 12:45 pmPresenter: Lucy Damkoehler,  |
Segment Description: Rich in culinary history, the Mediterranean evokes the scents and flavors of cinnamons, turmeric, saffron and paprika. This segment will focus in particular on a North African Risotto with chicken, and will utilize ingredients such as squash, garbanzo beans, artichoke hearts, currants and almonds, and finished with butter and jack cheese. |
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Chef Bio(s): What's not to love about Lucy Damkoehler? An accomplished pastry chef and graduate of the New England Culinary Institute, Lucy has trained with James Beard award-winning chefs in Boston and New York City and worked at the Hotel Hana Maui prior to bringing her culinary expertise to Andaluca. |
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Japanese Cuisine*Note: This segment was previously scheduled for Monday, April 28. It has been rescheduled for the date and time indicated below. |
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Date: Monday, April 28Time: 12:00 - 12:45 pmPresenters: Master Chef Takeyuki Suetsugu,   |
Segment Description: Beautifully carved vegetables and flavorful foods made with only the freshest ingredients are the hallmark of Japanese Cuisine. Master Chef Takeyuki Suetsugu and American Academy Hall of Fame Chef Darrell Anderson lead this segment showcasing foods that reflect the grace and elegance of Japan. |
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Chef Bio(s): Certified Master Chef Takeyuki Suetsugu currently owns and operates Bistro Satsuma in Gig Harbor, and is the former owner of Niko Japanese Restaurant at the Westin in Seattle. Chef Darrell Anderson is currently the National ACF Senior Chef Representative to the United States, the latest stop in a career spanning nearly six decades of culinary experience. He was recently inducted into The Honorable Order of the Golden Toque. |
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FiSH Teamwork! |
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Date: Sunday, April 27Time: 2:00 - 2:45 pmPresenters: Pike Place Fish Mongers  |
Segment Description: Watch out for low flying fish when the Pike Place Fish Mongers take the stage! With their tuna throwing, pike pitching and salmon slinging antics, the Pike Place Fish Mongers deliver a dazzling display of passionate teamwork that’s fun as well as educational. You’ll see how a positive attitude can truly revolutionize the work environment. |
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Chef Bio(s): The product of Jim Bergquist’s successful effort at transforming the then struggling Pike Place Fish Market into the now World Famous Pike Place Fish, the Fish Mongers have been immortalized in print and on film by journalists from around the world. They were the subject of the best selling 1996 training film, “FiSH!” and have appeared on episodes of Frasier, Oprah, The Tonight Show, Late Night with David Letterman, and on ABC’s Good Morning America. |
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The Flair Behind the Bar |
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Date: Sunday, April 27Time: 3:15 - 3:45 pmPresenters: Team Flairbourne  |
Segment Description: Get ready to be shaken and stirred by Flair bartending! Flair is the bartender’s skill of entertaining guests, clientele or audiences through the manipulation of mixing tools and liquor bottles. Combining the skills of jugglers with the drink mixing know-how of trained mixologists, Flair consists of light-hearted and entertaining techniques for making quality cocktails and enhancing the overall guest experience. |
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Chef Bio(s): Founded in 2004 by local bartenders with a passion for Flair, the Flairbourne School of Bartending is currently the only independently run bartending school in the Greater Seattle area. Team Flairbourne has won first place awards at multiple competitions from Portland to Las Vegas, have competed around the world, and play host to the bi-annual “Battle in Seattle” flair competition that draws competitors from as far away as Italy, Costa Rica and Ukraine. |
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Monday
Spanish Flavors |
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Date: Monday, April 28Time: 11:00 - 11:45 amPresenter: Robert Mullins,  |
Segment Description: Get set for a regional tour of the flavors of Spain. Chef Mullins will be your guide as you experience various types of tapas, seafood and Spanish specialty dishes from the northern tip of the Basque Country to the southernmost reaches of Andalucia, with tasty stops in Madrid and Catalonia along the way. |
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Chef Bio(s): Robert Mullins is chef and Assistant General Manager for 13 Coins Restaurant in Seattle, as well as culinary instructor at North Seattle Community College. He has more than 20 years of experience in restaurants from coast to coast including at the Fairmont Hotel in Boston, Cuizam in Kirkland, Washington, The Boat Company in Alaska, and The Hurricane Café in Seattle. |
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Northwest Cheeses*Note: This segment was previously schedule for Sunday, April 27. It has been rescheduled for the date and time indicated below. |
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Date: Sunday, April 27Time: 1:00 - 1:45 pmPresenter: Dana Anderson, Master Carver  |
Segment Description: The common denominator of specialty cheeses and their value to onsite chefs is their image as a high quality ingredient in everything from stand alone appetizers to seductive desserts. Cheeses, particularly artisan fresh and aged varieties, are also a natural fit with current trends that support organic, local and sustainable food producers. Sample some varieties and learn how to best capitalize on the use of this captivating ingredient. |
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Chef Bio(s): Dana Anderson is a Master Carver who has provided specialty cheese carvings for the last four Washington State Governors. Robert Süelzle has over 30 years of experience as a chef, consultant, trainer and instructor in foodservice management in positions throughout Europe, Central America and the United States. |
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European Personal Desserts |
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Date: Monday, April 28Time: 1:00 - 1:45 pmPresenter: Tony D’Onofrio, CEC, |
Segment Description: Europe is famous the world over for its exquisite desserts. Pastry Chef Tony D’Onofrio leads a tour of the sinfully delicious for what may be the sweetest stage segment in this year’s program. If ingredients such as chantilly cream, mascarpone, coffee ganache, chocolate, wild berries and hazelnuts have you dreaming European dessert fantasies, you won’t want to miss this experience. |
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Chef Bio(s): Tony D’Onofrio, CEC, is a pastry chef and faculty instructor in the Culinary Department of the Art Institute of Seattle. He has 25 years of industry experience including as Executive Chef for Sodexho Corporate Services - Pacific Northwest Region, and has worked for several celebrity chefs including at Jeremiah Tower’s Stars Bar and Dining in Seattle, Bradley Ogden’s One Market restaurant in San Francisco, Michel Richard’s Citrus restaurant, and Wolfgang Puck’s famous Chinois on Main in Santa Monica. |
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Cocktail Show |
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Date: Monday, April 28Time: 2:15 - 2:45 pmPresenters: Flairbourne Mixologists |
Segment Description: Get ready to be shaken and stirred by Flair bartending! Flair is the bartender’s skill of entertaining guests, clientele or audiences through the manipulation of mixing tools and liquor bottles. Combining the skills of jugglers with the drink mixing know-how of trained mixologists, Flair consists of light-hearted and entertaining techniques for making quality cocktails and enhancing the overall guest experience. |
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Chef Bio(s): Founded in 2004 by local bartenders with a passion for Flair, the Flairbourne School of Bartending is currently the only independently run bartending school in the Greater Seattle area. Team Flairbourne has won first place awards at multiple competitions from Portland to Las Vegas, have competed around the world, and play host to the bi-annual “Battle in Seattle” flair competition that draws competitors from as far away as Italy, Costa Rica and Ukraine. |
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