12:00-12:45   Meet the Chefs: Chef Stephen Harding
Wolfeboro Inn & Resort, Wolfeboro, NH

Chef Stephen Harding has been in the kitchen at Wolfe’s Tavern since July of 2009, after a year and a half at Epoch restaurant in Exeter, NH.

Growing up in central Connecticut, Harding quickly gravitated to the kitchen, moving into management positions in several of the area’s larger restaurants and hotels. Upon relocating to New Hampshire in 2000, Harding joined the New England Center, where he advanced to the position of Chef de Cuisine before returning to Connecticut as Executive Sous-Chef at the Westin Stamford.

New Hampshire beckoned once again, however, and Harding joined Ocean properties initially at Wentworth by the Sea, and Executive Chef at Ocean’s Sunset Key Resort in Florida, before coming to Wolfe’s Tavern. When he’s not in the back keeping things running smoothly, you can see him in the dining room talking to both regular and new customers.

Dish: NA at press time... but Chef Stephen Harding always makes his demonstrations fun and instructive!

1:00 - 2:00   Meet the Chefs: Chef Ron Boucher
Chez Boucher Cooking School, 32 Depot Square, Hampton, NH 03842
(603)926-2202 • www.chezboucher.com

Joining Owner Chef Ron Boucher, is Pastry & Baking Instructor Chef Leander Krulis. Our chef instructors are promising some wonderfully unique classes with something for everyone. Stop by to meet our instructors and see for yourself what they have in store!

Chez Boucher, a French Cooking School, opened in February 2003 by Ron Boucher, cec, aac. The school offers a true hands-on cooking experience in a series of classes designed for the novice or gourmet enthusiast. If you have ever longed to expand your culinary knowledge and explore the foods of France, then this is the cooking school for you.

We work to build your cooking confidence by teaching you proper technique and principles as well as proper preparation and presentation. You take with you the confidence to create your own masterpieces in your home along with recipes and ideas from the classes you attend. We offer a wide range of classes including three six-week French cuisine classes, one-day cooking and pastry workshops, corporate team building seminars, and many specialty classes. We have the right class to fit your busy schedule.

Dish: Pan Roasted Salmon Filet with Strawberry Balsamic Glaze, served over grilled pineapple, with Asian greens tossed in champagne vinaigrette. Fresh Strawberry Soup with Strawberry Panna Cotta & Pistachio Shortbread

2:30 - 3:15   Meet the Chefs: Chef and Cookbook Author Doris B.
Cooking with Doris B www.cookingwithdorisb.com

Doris is an 85 year old Portuguese grandmother (vovoa) who loves to cook and feed people. While she has no ‘formal’ training she has been cooling since she was 8 years old. Doris is an old fashioned cook, not a chef. Her motto is “Never be afraid to cook!” She has co-written a fabulous cookbook of all her recipes; Portuguese, Italian, Polish and American comfort foods.

Book Signing following presentation

Dish: Cream Puffs.

3:30 - 4:15   Meet the Chefs: Chef and Food Emcee, Steven Learned
Adventures in Catering

Dish: Cooking With Maple – It’s that time of year

10:30-11:15   Meet the Chefs: Chef David Masotta
3 Chimneys Inn, 17 Newmarket Road, Durham, NH

David Masotta joined Three Chimneys Inn in 2006 as Executive Chef after having owned and operated “Rutabagas” in Salem, NH for over 7 years during which time he was recognized as “Best of New Hampshire” by New Hampshire Magazine.

After moving to New Hampshire, Chef David held the position of Executive Chef at the Exeter Inn for 6 years where he was awarded “Best Brunch of the Seacoast.”

At Three Chimneys Inn, Chef David’s award winning menu includes a creative blend of traditional New England, classic American and rustic European style cuisine with international influence and flavors. His distinctive dishes are prepared using only the finest fresh ingredients and presented with a touch of elegance.

Dish: Lobster Bisque

11:30-12:15   Meet the Chefs: Master Chef and Cookbook Author James Haller
Chef/owner of the former Blue Strawberry

Chef Haller has authored several cookbooks including “Vie de France,” “Cooking in the Shaker Spirit”, “What to eat when you don’t feel like eating,” and “Food and Fitness.” Haller will hold a book-signing session immediately after his cooking segment.

Book Signing following presentation

Dish: Roasted Garlic and walnut Foucasse (bread) “Portsmouth coquille”, some lobster, crab, white fish and wild mushrooms in a light cream sauce.

12:30-1:30   Meet the Chefs: Chef and Cookbook Author Mary Ann Esposito
Creator and host of the nationally televised PBS series, Ciao Italia with Mary Ann Esposito™
www.ciaoitalia.com

Authenticity, History, and Tradition. Those three words define Mary Ann Esposito and the signature cooking style that has made her one of America’s best-known and most loved television chefs.

Book Signing immediately following demonstration -- Ciao Italia Five Ingredient Favorites…Mary Ann’s latest cookbook

Dish: Spaghetti alla Carbonara….Coal Miner Style Spaghetti. This simple but heavenly dish is said to get its name from the coal miners who could easily make it with readily available ingredients.

1:30-2:15   Meet the Chefs: Chef and Cookbook Author Kate Krukowski Gooding
Black Fly Stew Cookbook Series - Mount Desert Island
www.blackflystew.com

Kate is most well known for her wild game dishes, layering of spices and creative food combinations. A New England native and self-taught chef, Kate gained culinary experience putting herself through college working in restaurants and catering businesses, as well as years of entertaining friends and family at her annual Winter Solstice Party; 2009 marked the 21st.

With the success of Black Fly Stew: Wild Maine Recipes and Black Fly Stew: Simple Gourmet Lamb with Side Dishes and Wine Pairings, Kate has been in demand: book signings, creating corporate cookbooks, cooking for private parties, television guest appearances, food and wine festival guest chef demonstrations, and discussion groups on self-publishing. The most prominent appearance to date was a segment on Travel Channel's Bizarre Foods with Andrew Zimmern. Kate hosted Andrew Zimmern at her house on Mount Desert Island to taste Beaver Chili, Black Fly Muffins, Bean Hole Beans and Bull Moose Steak.

After completing two self-published and two private label cookbooks, Kate is working on her next cookbook in the Black Fly Stew series - one that carries an international flair to Maine food.

Book Signing immediately following demonstration.

Dish: Kate will demonstrate one of Maine’s, not so talked about, favorite meats: Roasted Cumin Rubbed Bear in a Cabernet Glaze. Any red meat works well in this dish!

2:45-3:30   Meet the Chefs: TASTE Magazine Editor & cookbook Author Jean Kerr
Jean Kerr, Editor - Taste Magazine
www.tasteoftheseacoast.com

Jean Kerr is a food writer, chef and author of three cookbooks to date: Mystic Seafood, The Union Oyster House Cookbook, and Windjammer Cooking. She is a two-time Book of the Year Award nominee.

Her first food column appeared in the 1980’s in re:Ports Arts and Entertainment Weekly alongside Mary Ann Esposito. She later became the Food Editor for Portsmouth Magazine and later a regular contributor to Accent magazine. She apprenticed with Master Chef James Haller at James Haller’s Kitchen, and is an experienced caterer and personal chef. She is currently the Editor-in-Chief of Taste Magazine, a food and wine magazine covering northern New England. She is also the food columnist for Mystic Seaport Magazine.

Her magazine features have covered culinary luminaries like Todd English, Mary Ann Esposito, Judith Jones, Sheila Lukins, Duff Goldman (Food Network’s Ace of Cakes) and Rocco DiSpirito, as well as award winning chefs.

She has visited Spain and Portugal six times in the past few years, researching local food traditions and ingredients. On two occasions she has been ship’s cook aboard a private yacht in the Mediterranean. She has visited the Caribbean every year for the last 12 years. When she travels, she researches local ingredients and cooking traditions.

Jean has also spent time in France, Great Britain, Germany, Switzerland, and Belgium sampling regional cuisine and talking with local chefs ranging from Michelin-starred establishments to tiny bistros and cafes. Most recently, she hosted a tour group aboard Regent Seven Seas Voyages, Along with award winning five-star Chef Jonathan Cartwright of the White Barn Inn in Kennebunkport, Maine and Michele Duval, Wine Director of the Wentworth-by-the-Sea in Newcastle, New Hampshire. The itinerary included stops throughout the Western Mediterranean, leading market tours, vineyard tours, wine tastings and local food pairings Ports of call included Genoa, Marseilles, Barcelona, the Balearic Islands, Corsica, Livorno and Civitiavechhia.

Book Signing immediately following demonstration.

Dish: African Ground Nut Soup and savory pastries.

3:30-4:15   Meet the Chefs: Peggy Evans

Peggy Evans has had a lifelong interest in healthy cooking since her father was diagnosed with high cholesterol in the late 1950’s. After her retirement of 30 years, with the Portsmouth Naval Shipyard in 2008, she returned to school in pursuit of a career in nutrition. Currently a senior in the dietetic program at the University of New Hampshire, she is looking forward to being a Registered Dietitian to support nutritional awareness in the community.

She has worked in the local schools to teach students about cultural differences and how that affects their food availability, preparation and consumption. She has also taught cooking classes in coordination with local recreation departments in an after school program. The emphasis in this program was on safety in the kitchen and making smart food choices based on guidance from the food guide pyramid.

Her work with the Salvation Army soup kitchen is ongoing. The challenge of making a healthy dinner for 60 to 80 people with supplies available stimulates her creativity.

The creation of her website; ABC Foods, a better choice, is based on healthy meals that can be prepared easily and quickly. She hopes this will encourage everyone to make better choices and help them realize they do have the tools to make quick and healthy meals. ABC Foods not only has a large selection of healthy recipes but also will develop a shopping list based on the recipes that have been selected. Another feature Peggy has incorporated into the ABC Foods website is the nutritional breakdown of each recipe and the opportunity to submit recipes for nutritional analysis.

Dish: Cinnamon Pumpkin Bread, Black Bean Salsa & Jamaican Chicken Stew

11:00-11:45   Meet the Chefs: Chef Gordon Breidenbach
Mountain View Grand Resort & Spa, Whitefield, NH 03598
www.mountainviewgrand.com

A restaurateur on Boston’s North Shore for over 30 years and a veteran of kitchens and dining rooms from Cape Cod and the Islands to the White Mountains. As the owner and Chef of Scandia Restaurant in Newburyport, Mass. Chef Briedenbach developed and trained numerous chefs, 10 of whom have gone on to own their own restaurants. Scandia received recognition for its creative cuisine, tableside service and as a romantic refuge.

Chef Breidenbach’s philosophy of respect for past culinary traditions while pushing new ideas that promote the freshest local ingredients will be demonstrated in today’s presentation.

Dish: Sole Almondine with Green Grapes & Fresh Tarragon

11:45-12:30   Meet the Chefs: Pastry Chef Cedric Beguin
Mountain View Grand Resort & Spa, Whitefield, NH 03598
www.mountainviewgrand.com

Cedric Beguin is the former Executive Pastry Chef at the Westin Boston Waterfront hotel. Prior to his stint in Boston, he was the pastry chef at Club Collette, a famed fine dining club in Palm Beach, Fla., the Westin Diplomat Resort and Spa in Hollywood, Fla., Croissan-Time French Boulangerie and Patisserie in Fort Lauderdale, French Memories Boulangerie and Patisserie in Cohasset, Mass., and Boulangerie Patisserie du Maille, in France.

Dish: Chocolate Truffles with Peanut Butter Ganache

12:45-1:30   Meet the Chefs: Chef Kathy Gunst
Chef Kathy Gunst, award winning food writer, cookbook author and radio personality.

Kathy Gunst is the author of 13 cookbooks. Her most recent books are Stonewall Kitchen Breakfast, Stonewall Kitchen Winter Celebrations, Stonewall Kitchen Appetizers, and Stonewall Kitchen Grilling (all published by Chronicle Books 2010). She is the "Resident Chef" for the award-winning public radio show, Here and Now, from WBUR Boston and teaches cooking at the Stonewall Kitchen Cooking School and other schools around the country. She write the blog, Notes from a Maine Kitchen (www.downeast.com).

Dish: Butternut Squash Soup with Curried Pecans, Apple and Goat Cheese
A soothing, comforting soup to take you through the crazy rush of the holidays. You can make the soup in large batches, and freeze it or refrigerate for several days. The pecans (pageXX) will keep for several days as well. We love a big bowl of this bright orange soup with a salad and crusty bread for a simple mid-week meal.

1:45-2:30   Meet the Chefs: Candace Karu
Consumer Lifestyle Commentator for Cabot Creamery

As the Consumer Lifestyle Commentator for Vermont-based, farm family owned Cabot Creamery Cooperative (www.cabotcheese.coop), makers of the World’s Best Cheddar, Candace Karu writes, blogs, and speaks about fitness, lifestyle, and wellness issues.

An award-winning writer, Candace is the former Editor at Large for Running Times magazine, where she worked for 10 years and wrote about running and racing, as well as yoga, stretching, cross-training, physical conditioning and nutrition. Candace has also written extensively about art, architecture, design, food and restaurants, most recently in her position as the Editor at Large for Maine Home + Design magazine. She serves on the advisory board of the Z.A.P. Fitness Foundation and is Chair of the Board of Trustees at Maine College of Art.

In addition to her writing career, Candace is dedicated to running and fitness. She has completed more than 200 road races in far-flung places from Sydney to Shanghai, Israel to Iceland, and cities throughout the United States. She is a veteran of 19 marathons including Boston ,New York City, and Washington, D.C.

You can read Candace’s blog Subject to Change at www.candacekaru.com and follow her on Twitter at www.twitter.com/candacekaru.

Dish: “Mac & Cheese - From Easy to Elegant. Cabot Creamery Cooperative’s Consumer Lifestyle Commentator makes a delicious, basic Macaroni & Cheese recipe, then adapts it to create a sophisticated preparation of Lobster Truffled Mac & Cheese.”

2:45-3:30   Meet the Chefs: Chef Craig Spinney
Robert’s Maine Grill, Kittery, ME 03904
www.robertsmainegrill.com

Making this year’s BBQ more exciting! From planning to preparing and cooking. Join us for beautifully prepared fresh fish and succulent Maine Lobster. Route 1, Kittery, Maine

Dish: Maine Lobster Roll and Blueberry Crumb Pie - simple perfection.