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 Chef Keith D. Jones Stage Host  |
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2006
Information CHEF STAGE AGENDA |
Saturday
May 13th Main Stage
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Saturday,
May 13th Main Stage 
Chef Peter Kelly presents Apple Cinnamon French Toast "Fosters Style" 10:00 - 10:30 AM |
Come meet Chef Peter as he demonstrates a favorite recipe for Mothers Day! A great breakfast in bed idea for Mother's Day!. It's quick, simple, and is an excellent alternative to the classic toast and syrup meal.
Saturday,
May 13th Main Stage 
Chef Scott Goeringer presents Orange Scented Duck Sausage Stuffed Phesant Breast with Blueberry and Tarragon Demi Glace! 10:30 - 11:00 AM |
Chef Scott Goeringer of Culinary Orchestrations will divulge the ease of preparing this exceptional Pheasant entrée by utilizing the products available from Game Sales International. Culinary Orchestrations is a new hot-from-the-oven innovative catering company headed by Chef Scott Goeringer and Chas R. Apple. With an eclectic culinary flare and top-shelf service, their goal is to make your event memorable and enchanting. Some of our distinctive dinners include an Iron Chef vs. Guest Challenge, a Spiced Chocolate Tasting, Custom Cooking Classes, or the Chef’s Clandestine Menu
 Chef of the Caribbean Grand Lido Negril |
Saturday, May 13th Main Stage |
Martin
Maginley born to a Jamaican mother and an Antiguan father in Canada
Martin has been the talk of the Caribbean in the culinary arena since
his landing on the island of Jamaica in 1999. Martin has been recipient
of the top award in the Caribbean for two consecutive years, Chef of
the Caribbean and has lead the culinary team of the Super-Inclusive
Grand Lido Negril resort to several rounds of victory in competitions
on a local level. This George Brown graduate now sits at the helm of
the resorts culinary team as Executive Chef. In Chef Martin's own words,
" I have a passion for cooking, a commitment to professional integrity
and a desire to ensure that top class quality in all my endeavours.
When people talk about the fantastic food on their cruises and resort
vacations they are enjoying the culinary presentations of Chef Martin
Maginley at SuperClubs!
 Meet the Author |
 Elizabeth Yarnell |
Saturday, May 13th Main Stage 
Chef Elizabeth Yarnell presents Glorious One-Pot Meals! 11:30 - 12:00 AM |
Elizabeth Yarnell, has made her mark with the number one best selling cookbook in the Denver Marketplace since its publication in November of 2005. Meet her at the event and have your cookbook signed by the author following her presentation. Wouldn't you like to layer delicious ingredients into a single pot, pop it in the oven, then 45 minutes later sit down to a relaxing, nutritious dinner? Elizabeth's simple and unique cooking technique is perfect for the time-challenged cook. Learn about the equipment (just one pot!) and her patented cooking method as she demonstrates a tasty dish.
 Meet Gabby at the Event Saturday May 13 as she broadcasts live from the show floor 1 - 4 PM!  |
Saturday, May 13th Main Stage 12:00 - 12:30 PM |
Listen to Gabby on KHOW-630AM on the Dial every Saturday from 1-4pm To call----393-713-8255-participate and win prizes. AND DON'T FORGET THE GABBY GOURMET RESTAURANT GUIDE 2006-ON SALE EVERYWHERE FOR ONLY $14.95. -IT IS THE MOST UP TO DATE GUIDE AND THE BIGGEST YET. Get a signed edition at the show!
Coming Soon to Television! Read more about it! |
Saturday, May 13th Main Stage 12:30 - 1:00 PM |
Jones
was certified as an Executive Chef in December 1999 and has served at
several prestigious country clubs. He has won several medals in culinary
salons in Michigan, Ohio, Illinois and Colorado, including the grand
prize in the Clos Du Bois Wine and Food Pairing competition. As owner
of Chef’s Secrets, Jones has done many private events, cooking classes
and demonstrations. He keeps his participants spellbound with his unique
sense of humor and wealth of knowledge. He has also served as the chef
for many prestigious events including: • Republican and Democratic Conventions
• Houston Rodeo • Rolex Equestrian Time Trials • Nascar Events • Ferrari
Challenge (race series) • American Le Mans (race series) • The International
Golf Tournament • 2002 Winter Olympics
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Saturday, May 13th Main Stage 1:00 - 1:30 PM |
Anthony Polakowski's passion for chocolate, degrees in Culinary and Fine arts, and a flair for sharing his knowledge with others were all elements in his creation of Renaissance chocolates. Graduating from The School of the Art Institute of Chicago,he still kept a foot in the restaurant industry. The opening of Madame B's in Chicago introduced Anthony to Pacific-Rim cuisine. Polakowski seized this new style, combined it with his contemporary vision, and made a style uniquely his own. It was during a gallery show that he met one of Montreal's premiere restaurateurs, and became Executive Pastry Chef for Profusion. His avant-garde presentations and flavor combinations set diners on their ear. He then moved to Bice, another challenge that he was unable to resist. Bice allowed their new pastry chef free rein on his menu, and Polakowski soared! In 1999, Polakowski returned to the US and joined up with RoyYamaguchi in Denver, Colorado. He was asked to be a guest chef at The Seasoned Chef cooking school in Denver and additionally, at Culinary School of the Rockies, Boulder Colorado where he became an adjunct part-time faculty member. These experiences allowed Polakowski to share his years of experience with both novice and professionals.
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Saturday, May 13th Main Stage |
Learn the secrets from our sauce wizard Dan Witherspoon as he prepares
recognized classics and contemporary delights.. Breaks! Splits! Lumps!
No More!!!
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Saturday,
May 13th Main Stage
Chef Peter Kelly presents "Chocolate Ravioli with Fresh Berries and Sabayon Sauce" 2:00 - 2:30 PM |
Everyone thinks of chocolate as a cold month cuddle dessert. Embrace the freshness of Spring and Summer with fresh fruit and savor the ever-so-loved chocolate in a new setting. This non-pasta pasta dish will be sure to impress the mind as well as the taste-buds for those who enjoy.
 Saturday Live at the show hear - Nationally recognized Broadcast Host Pierre Wolfe, of The Radio Colorado Network, every Saturday from 12:15 to 2PM MST. |
Saturday, May 13th Main Stage |
Pierre will present some of his old time French Favorites including: Steak Diane, Crostini with Shrimp, Crab, and Lobster with a delightfully French Sherry Wine Sauce and one of his favorites Lamb Medallions with Honey Glaze. Over his lifespan, Pierre has traveled the world with his wife, Jean, as broadcaster and guest chef on many of the leading cruise lines, including Crystal, Cunard, Seabourn, Windstar, and Radisson Seven Seas. Pierre's culinary training begun on the cruise ship Caronia, Curanrd Cruise Line. He formally attended Hotel Management Schools in Switzerland. Pierre was also owner of four award winning restaurants in Colorado.
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Saturday, May 13th Main Stage 3:00 - 3:30 PM |
Chef Jackson Lamb has been active in the Denver hospitality community for over 25 years. His positions over the years have included being a board member with the Colorado Restaurant Association, a board member with the American Culinary Federation, and chef instructor at the School of Culinary Arts. His personal chef and consulting business, Jackson Lamb Hospitality, has a vast number of clients. He specializes in custom-made seminars for industry clients, as well as event planning and catering.
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Saturday, May
13th Main Stage Chef Dan Louie presents Chicken w/Chunky tomato marinara and Southwestern Pepper Chicken. 3:30 - 4 PM |
Chef Don Louie is a Colorado native and developed his passion for cooking from running his family restaurant. He became a Certify Executive Chef in 1992 thought American Culinary Federation known as (ACF). He expanded his expertise by creating and manufacturing various marinades for Tony's Meats in Denver for several years. Chef Louie with his sister created a Master Cooking Sauce under there family label called Aikan Foods which was sold under the Trader Joes label. Currently Chef Louie, is an independent consultant for food and wine tasting judge, creating food contests for the Colorado State Fair, and is a Demo Chef for Univer Foods. He has recently open A company called Entrée's in a Wink which caters to the clients of a personal trainer. The services provides fresh pre-cooked entree's which can be heated up in a microwave for a reasonable monthly price.
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Saturday, May 13th Main Stage 4 -5:30 PM |
Expand your knowledge of regional Mexican foods by creating this meal of simple foods made sublime by grinding chiles, garlic, tomatillos, etc. into gloriously complex sauces, Lindita will teach you how to prepare traditional classics alongside lesser-known treasures. The in-depth use of four different chiles will help you experience their modulations of flavor and heat. Brace yourself for some mouth-watering, authentic cooking and dining. *Chicken, Garbanzo,and Avocado Caldo *Arrachera Steak with Chipotle-Roasted Garlic Salsa *Zucchini with Corn and Poblano in Crema.
 Chef Waldo II |
Saturday, May 13th Main Stage
 Golden Bison Chef Forrest D. Waldo II presents "Peppered Medallions of Bison with Fettuccine Alfredo and Bleu Cheese and Roast Tenderloin of Bison on a Portobello Mushroom with Goat Cheese and Seasoned Roasted Red Peppers" 5:30 - 6:00 PM |
Creating
new recipes and perfecting them for over 20 years makes Chef Waldos'
presentation is a must! He will be cooking with bison to showcase the
best recipes you can make at home. Learn about Bisons' amazing flavor
and the best cuts for different dishes. This lean, juicy, and good-for-you
red meat, just might convince you to never go back to beef!
| Saturday,
May 13th Main Stage
Chef Scott Goeringer presents "Anatomy of Flavor” 6:00 - 6:30 PM |
Take a trip with your taste buds as Chef Goeringer shows attendees how different distinct flavors are combined to end with an outstanding result for the palette. All attendees will receive their own tasting at this dynamic, yet fun and educational session. Culinary Orchestrations is a new hot-from-the-oven innovative catering company headed by Chef Scott Goeringer and Chas R. Apple. With an eclectic culinary flare and top-shelf service, their goal is to make your event memorable and enchanting. Some of our distinctive dinners include an Iron Chef vs. Guest Challenge, a Spiced Chocolate Tasting, Custom Cooking Classes, or the Chef’s Clandestine Menu
Sunday
May 14th Main Stage
| Sunday,
May 14th Main Stage
Chef Scott Goeringer presents Venison au Poive 11:30 - 12:00 AM |
Excellent game is the obsession of Game Sales International. However, with the other fine products they provide, you can start preparing your own first-rate wild game meals. Chef Scott Goeringer, from Culinary Orchestrations, will demonstrate how effortless venison can be. Culinary Orchestrations is a new hot-from-the-oven innovative catering company headed by Chef Scott Goeringer and Chas R. Apple. With an eclectic culinary flare and top-shelf service, their goal is to make your event memorable and enchanting. Some of our distinctive dinners include an Iron Chef vs. Guest Challenge, a Spiced Chocolate Tasting, Custom Cooking Classes, or the Chef’s Clandestine Menu
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Chef Robert |
Sunday, May 14th Main Stage |
Authentic tastes, unusual ingredients, clever kitchen tools, & an honest love for food & people are all hallmarks of Chef Robert's cooking classes.
  Leah Eveleigh Tropical Grill Catering |
Sunday, May 14th Main Stage  The
Little Grass Shack 12:30 - 1:00 PM |
The stage will come alive with a Hawaiian celebration! From food to music come enjoy the Taste and Sounds of Hawaii. Learn how to make your next party unforgettable! From flowers to food!"The Exotic Cuisine of the Tropical Islands"! Join Leah, guest chef and teacher at The Seasoned Chef Cooking School as she creates a simple yet exotic menu of Banana Lumpia (Banana egg rolls) drizzled with caramel and chocloate sauce. Impress your guests with fabulous presentations using vibrant exotic flowers like orchids. BBQ Chicken on Skewers - always a hit in any parties as finger food! See the chef give tips and techniques for your menu, watch the dancers and listen to the music that makes the Call of the Islands as close as your backyard!
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Sunday, May 14th Main Stage 1 - 2:30 PM |
Experience Mexican cooking as you never have before. This course takes you through a dozen regional preparations like Wild Mushrooms Cooked in Pasilla Chiles and Chicken, Garbanzo, Chipotle and Avocado Caldo. We'll cover some of the quintessential snack foods like pozole, enchiladas, and guacamole crushed in the mortar by hand. We'll learn tortilla-making using masa.
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Sunday, May 14th Main Stage Catherine
Cavoto |
Meet the Author
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