Overview

COOKING DEMOS

Sample(s) will be served.

Grant Achatz (Alinea) Aroma Techniques Engaging the sense of smell is crucial to enjoying a great meal. In this demonstration, Grant will show various methods used to inject aromas into the dining experience.

Paul Bartolotta (Bartolotta Ristorante di Mare) Doni Di Mare “Gifts of the Mediterranean Sea” In keeping with the tradition of the vast coastal cuisine of Italy, Bartolotta will teach the intricate simplicity of Italian seafood cooking. He will reinforce why we love all things Italian.

Daniel Boulud (Bar Boulud, Café Boulud New York/Palm Beach, DB Bistro Modernne, Daniel Boulud Brasserie Las Vegas, Daniel) Maine Lobster Prepared Four Ways One of the world’s best known chefs, Daniel will demonstrate four different ways to prepare Maine Lobster - En Gelée, En Salade, En Croute, and En Sauce.

Marco Canora (Hearth, Insieme) In Praise of Dried Pasta While many people are familiar with the process of making fresh pastas, the equally delicious dried pastas are more of a mystery. Marco will explore the virtues and history of dried pastas, and share his techniques and tips for making spaghetti, bigoli and ditalini.

Andrew Carmellini (A Voce) Urban Italian Andrew Carmellini of New York's A Voce restaurant cooks signature recipes from his first book Urban Italian: Simple Recipes and True Stories from a Life in Food.

Cesare Casella (Maremma) Mastering the Art of Risotto Cesare Casella will detail the various aspects of making a great risotto, including the types of rice to use. He will discuss and demonstrate the actual simplicity in perfecting risotto.

David Chang (Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko) Dashi: Exploring New Techniques of a Classic Japanese Broth David Chang, a James Beard Foundation rising star award winner for best new chef, demonstrates techniques for preparing dahsi using a variety of ingredients.

Rebecca Charles (Pearl Oyster Bar) By the Sea: Maine Shellfish The state of Maine gives no greater gift than its wide variety of pristine shellfish. Rebecca will showcase the celebrated Maine lobster in her classic Pearl Oyster Bar Lobster Stew; and two lesser known delicacies, Maine shrimp and crab in Potted Maine Shrimp and Maine Crab Salad.

Scott Conant Italian Cooking: Extracting Food’s Inherent Flavors and Goodness Scott Conant will talk about the various degrees of cooking and coaxing the flavors out of ingredients without sacrificing the integrity or their natural flavor profile.

Todd English (Bluezoo, Bonfire, Figs, Fish Club, Kingfish Hall, Olives, Todd English Aboard the Queen Mary 2, Tuscany) Nuovo Uovo - The Perfect Omelet and Eggs and Things Watch and learn how Todd reinvents the ultimate breakfast item, bringing fresh and contemporary twists to the classic omelet and other egg dishes.

Odette Fada (San Domenico) For the Love of Cheese Cheese is an ingredient found in a wide variety of cuisines. Odette will take you through how to best incorporate cheese into recipes and which cheeses work best.

Amanda Freitag (The Harrison) Delicious Healthy Fish Options Learn how to cook using sustainable or low mercury fish. Amanda will discuss the best tasting fish choices and demonstrate various methods of preparation.

Kurt Gutenbrunner (Blaue Gans, Café Sabarsky, Wallsé) Cooking with Lulu The Spoon This well-known Austrian chef will prepare delicious yet family-friendly meals with his three top sous chefs – his three daughters, ages 5- and 8-year old twins.

Gabrielle Hamilton (Prune) Tired of Tuna Tartare? There are a lot of other fish in the sea, literally. Gabrielle will open your eyes to an undiscovered bounty of unexpected seafood delights—razor clams, monkfish liver, sardine spines, and more.

Johnny Iuzzini (Jean-Georges) Creating a Four-star Dessert from the Garden Influential chef Johnny Iuzzini will demonstrate the elements of building a dessert from the ground up, covering the importance of contrasting flavors, textures, and temperatures.

Kempy Minifie (Gourmet Executive Food Editor) Gourmet Recipes: The Back Story Come into our test kitchens and find out the story behind how our recipes are developed. Our food editors will select dishes and explain the various stages in the evolution of a recipe.

Masaharu Morimoto (Morimoto, Philadelphia/NY) Eels: Hamo, Unagi, and Anago Have you ever seen a whole eel? Are you familiar only with the unagi or anago sushi you order in restaurants? World-renowned star chef Masaharu Morimoto will demonstrate how to butcher and prepare whole eel, showing both traditional and new Morimoto-style dishes.

Sara Moulton (Gourmet Executive Chef) Baking for the Baking Impaired Are you a cook or a baker? You can be both. Sara will show you how to make a six-minute pizza dough, the easiest pie dough on the planet, and a decadent fallen chocolate soufflé cake.

Sara Moulton (Gourmet Executive Chef) Stick to Your Ribs Vegetarian Entrees Vegetarian entrees can have a starring role on any menu. Sara demonstrates delicious and appealing options that will please any palate.

Charlie Palmer (Aureole NY/LV, Kitchen 22, Charlie Palmer Steak DC/LV, Métrazur, Astra West/NY) Wild Game Birds A life-long hunter, Charlie leads a guided tasting tour of farm-raised versus wild-game birds, including pheasant, duck, and quail. Each bird will be perfectly paired with a side dish and a full-bodied American wine.

David Pasternack (Esca) New Flavors of Fish David Pasternack, of The New York Times three-star Esca, will demonstrate dishes using new varieties of fish on the market from around the country and the world.

François Payard (Payard Pâtisserie & Bistro) Chocolate Epiphany This James Beard award-winning chef and author will demonstrate some of his favorite chocolate recipes from his upcoming book.

Marcus Samuelsson (Aquavit, C-House, Merkato 55, Riingo) A Seasonal Approach One of New York's most recognized and popular chefs, Marcus will demonstrate fish and desserts from Aquavit, with a focus on seasonality. He will be joined by executive chef Johan Svensson and pastry chef Adrienne Odom.

Nancy Silverton (La Brea Bakery, Mozza) Mozzarella – From Start to Finish Have you ever wondered how mozzarella is made? Watch Nancy as she ‘stretches’ fresh mozzarella from the curd. Experience the variety of mozzarella; bufala milk mozzarella, burrata, burricotti and fiore di latte, that are used in dishes from Osteria Mozza.

Michael Symon (Lola, Lolita) Sausage Michael Symon, the winner of The Next Iron Chef, will discuss the art of making and cooking fresh sausages, including the ingredients to use and methods of preparation.

Karen Tack Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make Karen Tack demonstrates her playful and whimsical approach to decorating, while making it so easy that everyone can do it! She will show you tools used by insiders that are probably right in your own kitchen.

Jacques Torres (Jacques Torres Chocolate) Creations in Chocolate Combining artistry and good taste, one of the world's best-loved pastry chefs and chocolatiers turns chocolate into magic.

Laurent Tourondel (BLT Burger, BLT Fish, BLT Market, BLT Prime, BLT Steak) Market Fresh Ingredients Acclaimed chef and restaurateur Laurent will demonstrate how to use seasonal, market-fresh, fall ingredients in dishes served in his celebrated BLT restaurants.

Fabio Trabocchi (Fiamma) Cucina Le Paste with Fabio Fabio Trabocchi, of The New York Times three-star Fiamma, will demonstrate how to make fresh pasta and will give tips on sauce and pasta-shape pairings as well as a tutorial on fresh vs. dry pasta. To complete the pasta course, he will also show techniques and steps to make perfect gnocchi.

Jean-Georges Vongerichten (Café Martinique, Chambers Kitchen, Dune, Jean-Georges, Jean-Georges Shanghai, Jojo, Lagoon, Market, Mercer Kitchen, Nougatine, Perry St., Prime Steakhouse, Spice Market, Rama, Vong, Vong’s Thai Kitchen, V) Simply Raw: Fish, Meat, Vegetables, and Fruit One of the world’s most famous chefs, Jean-Georges will present different ways of serving raw foods with versatile cooked sauces that enhance and complement the different flavors of the main attraction.

SEMINARS

These are 60-minute interactive discussions, each in a slightly different format. Many will include samples.

Dan Barber (Blue Hill, Blue Hill at Stone Barns) Farming for Flavor From a humane foie gras producer in Spain, to a duck and rice farmer in Japan, to a pasture-based dairy operation in Massachusetts, farmers are respecting the tenets of sustainable agriculture while using the latest technology to create better-tasting food. Dan discusses this new breed of agri-innovators and their relationships with chefs.

John Besh (Besh Steak, La Provence, Lüke, Restaurant August) & Tom Colicchio (Craft, Craftbar, Craftsteak, 'Wichcraft) Chefs on TV Everyone knows that these days chefs are celebrities, so it’s no surprise to see more of them popping up on television. Hear from Top Chef host Tom Colicchio and The Next Iron Chef runner up John Besh about their television projects and how they manage their time for those projects and their numerous restaurants.

Anthony Bourdain (Brasserie Les Halles) & Eric Ripert (Le Bernardin) No Reservations: In Front of and Behind the Camera. What happens when Anthony returns to his old line cooking job after eight years away from professional stoves? And what happens when he's accompanied by his pal Eric, a three-star Michelin chef, who joins him on the grill station at a busy turn and burn brasserie? Get the behind-the-scenes story from these two well-known chefs.

Jimmy Bradley (The Red Cat, The Harrison) & Joey Campanaro (The Little Owl, Market Table) Planning Your Cocktail Party Menu Longtime friends and colleagues Jimmy and Joey will talk about how to prepare and serve delicious hors d’oeuvres while still being able to relax and enjoy your own party.

Floyd Cardoz (Bread Bar, Tabla), Zak Pelaccio (Fatty Crab, Fatty 'Cue), Michael Psilakis (Anthos, Kefi, Mia Dona) & Roberto Santibanez Ethnic-influenced Food in America If America can be described as a melting pot, so can its food. Floyd, Zak, Michael, and Roberto provide insight into why ethnic cuisine has become so popular, and they will also discuss their approach to pleasing the American palate.

Paul Grimes (Gourmet Food Editor/Stylist) & Romulo Yanes (Gourmet Photographer) Food Styling and Photography Join Gourmet's experts as they share their experiences, secrets, and tricks of the trade. A live demonstration will offer a behind-the-scenes look at food photography and styling at the Gourmet studios.

Danny Meyer (Union Square Hospitality Group) & Drew Nieporent (The Myriad Restaurant Group) How to Eat, Dine and Be Served Like a VIP Two of America's leading restaurateurs provide insider tips for ensuring you get the most value from your restaurant experiences. Guests leave with concrete tips and valuable insights on topics such as ordering well, becoming a "regular," scoring reservations, selecting the best wines, and getting their server to be on their side, and more.

Ruth Reichl (Gourmet Editor In Chief) & Zanne Stewart (Gourmet Media Food Editor) Memories of Julia Child, James Beard, and M.F.K. Fisher Julia Child, James Beard, and M.F.K. Fisher are all legends that helped define today’s epicurean culture. Ruth and Zanne will share their personal recollections of these celebrated individuals.

Ruth Reichl (Gourmet Editor In Chief) Ask Ruth! A once-in-a-lifetime opportunity to ask Gourmet's editor in chief and the former New York Times restaurant critic questions about her 25 years of writing about and reviewing restaurants.

Jane & Michael Stern (Gourmet Contributors) A Roadfood Sampler: Enjoy America's Best Eats Jane and Michael will share their adventures and misadventures while hunting roadfood; they will give specific tips on how to find it when you are desperate for something good to eat; and they will provide tastings of some of the unique, curious, and most delicious regional specialties they recently have written about in their "Roadfood" column in Gourmet.

WINE & SPIRITS TASTINGS

Michael Green (Gourmet Wine & Spirits Consultant) Sangiovese: The Pride of Tuscany Savor the Sangiovese grape, the classic grape of Tuscany, as you taste a selection of clones and blends from the house of Ruffino. Michael Green will walk you through grower and winemaker secrets as you taste the versatility of this food-friendly grape.

Michael Green (Gourmet Wine & Spirits Consultant), Ryan Mills-Knapp (Beverage Director, Tribeca Bar and Grill) and Michel Nelson (Wine and Beverage Director, Gotham Bar and Grill) Drink What the Sommeliers Drink Back by popular demand! Join two celebrated wine authorities known for their world-class wine programs, along with Gourmet's Michael Green, for a tasting and candid discussion.

Michael Green (Gourmet Wine & Spirits Consultant) Tequila! Straight Up or on the Rocks Tequila’s popularity continues to soar and with good reason. The best versions can be as extraordinary and complex as a great Cognac or single malt scotch. Discover the history of this remarkable spirit, learn how it is produced and taste some of the finest.

Nick Mautone (Mautone Enterprises, LLC) Raising the Bar: The Art and Craft of the Cocktail (sponsored by Grey Goose Vodka) A well-prepared cocktail has always been the hallmark of a premier gathering. Join celebrity mixologist Nick Mautone as he demonstrates the history of the cocktail. Taste through the classics as well as current trends of the cocktail, and learn how to create fantastic drinks that raise the bar for your own gatherings.

Margo Van Staaveren (Chateau St. Jean winemaker) Explore the Senses of Sonoma (sponsored by Chateau St. Jean, Sonoma) Experience one of the world's true iconic wines, Chateau St. Jean Cinq Cépages, through a unique blending exercise of its five grape components. Here's your chance to play winemaker!

Marc Stroobandt (Master Beer Sommelier) Perfect Belgian Beer and Food Pairings (sponsored by Stella Artois) Master Beer Sommelier from the F&B Partnership, Marc will discuss Belgium’s unique beer history and demonstrate how to pour, present, and taste a variety of Belgian beer styles. Stroobandt will also give an overview of Belgian beer and food pairings and share his favorite recipes for pairing and cooking with Stella Artois, Hoegaarden, and Leffe Blonde.

CHEESE TASTING

Ihsan Gurdal (Formaggio Kitchen) American vs. European Cheeses Having worked extensively with celebrated cheese makers throughout the United States and Europe, Ihsan presents the best farmhouse varieties using all types of milk – cow, sheep, and goat. Taste them and decide which are your favorites.