Rain or Shine! This event is held inside if weather does not permit the outdoor brick oven.

10:30 – 11:15 Chef Steffani Adaska 

Steffani Adaska
North Conway, NH
602-662-9989
http://www.steffaniadaska.com

Dish: Traditional Pho Bo (Vietnamese Beef & Noodle Soup)
A Culinary Institute of America graduate and private chef, Stefani will take you through the steps of making PHO, a staple in the Vietmanese diet.  PHO is a Vietnamese noodle soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken.

11:30 – 12:15 Jonathan Spak, The Oxford House 

The Oxford House Inn
48 Main Street (Rt. 302)
Fryeburg, ME 04037
(800) 261-7206
https://www.oxfordhouseinn.com

Dish: Maki Made Easy- Demystifying Makizushi, or Japanese Maki Rolls  
Chef Spak will share the secret to preparing creative & healthy Maki rolls highlighting the use of fresh local spring & summer vegetables. He will show how Maki can easily be made fish free, vegan, and/or gluten free and is simpler than you think.

12:30 – 1:15 Kelisha Ryan, Spice & Grain

Spice & Grain
17 Portland St.
Fryeburg, ME 04037
207-347-1703
http://spiceandgrain.vpweb.com

Dish: Arugula Walnut Pesto w/ Summer Squashes and Red Pepper

1:30 – 2:15 Vale Madison, Riverstones Bakery

Riverstones Bakery
7 Portland St
04037 Fryeburg
(207) 935-2253

https://www.facebook.com/RiverstonesBakeshop/

Dish: Lavendar fused Crème Brulee 

Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.

10:30 – 11:15 Stone Turtle Baking

Stone Turtle Baking
Lyman, ME 04002
207-324-7558
http://www.stoneturtlebaking.com

Dish: Pane Rustico (rustic Italian bread made in a Lodge Cast Iron Combo Cooker) 

Michael and Sandy will also be introducing their new cookbook  No Passport Required. Cooking Around the world in Maine.

11:30 – 12:15 Fiore EVOO & NH Mushrooms 

FIORE Artisan Olive Oils & Vinegars
https://www.fioreoliveoils.com/

Dish: Cooking with local mushrooms. Oyster, Shitake, Lion’s Mane mushroom. Several dishes prepared with pure Italian Fiore Olive Oil. 

12:30 – 1:00 Rusty Wiltjer, Wiltjer Pottery

Wiltjer Pottery

Dish: Fermenting Foods for Better Health.
Creative recipes for fermenting, veggies, krauts, kimchis, brined pickles and more in fermenting crocks.

1:30 – 2:00 Bud Selmi, Margaritta Grille

Margaritta Grille
78 Rt. 302
Glen, NH 03838

http://margaritagrillnh.com

Dish: Chef Bud will show us how to make his award winning Citrus Slaw, Honey Habanero And Bob’s Rub Recipes to use on your favorite meat or fish

2:15 – 3:00 The Thompson House Eatery

Thompson House Eatery
193 Main Street
Jackson, NH 03846
(603) 383-9341

http://thethompsonhouseeatery.com/

Dish: Louisiana BBQ Shrimp, made with beer, tabasco and Worcestershire sauce.

10:30 – 11:15 Brian Garvin, The Wild Rose at the Stonehurst Manor

The Wild Rose at Stonehurst Manor
3351 White Mountain Highway
North Conway, NH
(603) 356-3113
https://www.stonehurstmanor.com/

Dish: THE WILD ROSE- Tomato Rose Fettucini with Jumbo Shrimp, Scallops & Lobster
This classic seafood risotto lets all those beautiful ingredients and flavors shine. Risotto rice takes a long while to cook and absorb the flavor you choose to use, to giving it the time it needs is vital.

11:30 – 12:15 Niko Regas, Executive Chef 

Emilitsa -Rustic Greek Fare
547 Congress Street
Portland Maine
207.221.0245
http://emilitsa.com/


Dish: Paithakia galaktos tis skaras meh potates kai domata salata
-Grilled baby lamb chops with tossed potatos and rustic tomato-feta salad.
Preferred Wine(s) you suggest to serve with your dish: lyrarakis assyrtiko

12:30 – 1:15 Vivo Italian Kitchen and Bar

Vivo Italian Kitchen and Bar
18 Depot Street
Bridgton, ME 04009
(207) 647-8488

Dish: Creamy Mushroom Risotto
Authentic Italian-style risotto cooked the slow, but oh so worth it. Complements grilled meats and chicken dishes very well.

1:30 – 2:15 East of Suez

East of Suez
Wolfeboro, New Hampshire
(603) 569-1648

http://www.eastofsuez.com

Dish: TBD

Food Emcee

Introducing the wonderfully talented food emcee’s for the 2017 Meet The Chefs Cooking Series!

Personal Chef Steffani Adaska

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Steffani Adaska
North Conway, NH
602-662-9989
www.steffaniadaska.com 

 

 

steffani Adaska headshotBio: 

Meet Chef Steffani Adaska. She’s a chef, a mom and even an inventor. Her knowledge, passion and drive has defined her over the years.

Born and raised in NJ, Steffani earned her culinary degree from The Culinary Institute of America (CIA).  From there, she continued her education through work experiences that enabled her to travel to her hearts content, including living and working in London, Paris, NJ, NY, CO, AZ and NH.

As a cooking instructor, Steffani pulls her inspiration through sharing her knowledge and love of food.  Whether she’s teaching cooking classes, making a public appearance or catering a private event, you can bet her radiant energy, warm smile and outgoing personality will shine through.  While Steffani is currently preparing the launch of her invention, the Grill Slick™, a revolutionary BBQ accessory that lubricates your grill grates so food won’t stick, she will once again be appearing as the Food Emcee at The Home Garden Flower Show May Fair for her 3rd year, which will be televised on Valley Vision for the Meet the Chefs cooking series.

Chef Steffani is a Member of the James Beard Foundation and can be reached at Steffani@SteffaniAdaska.com.

Recipes From The Show