Festival attendees enjoy culinary experiences all day long on the Viking Kitchen demonstration stage.  Watch while chefs prepare regional specialties, and experts offer insight on new techniques, flavors and trends.
Jorge Hernandez, Director of Corporate Education and Training for W.J. Deutsch & Sons, will discuss appropriate wine pairing during a some of the chef's demos.Demos include:

Kathy Gunst
Kathy Gunst, author of nine cooks, three IACP Award nominees, and "Resident Chef" of the award-winning public radio show Here and Now will work with Portland's Browne Trading Company to demonstrate two fabulous, simple seafood dishes that show cooks innvoative new ways to use the best local seafood. Gunst will talk about local seafood and demonstrate Maine Sole Piccata with Caperberries and Salmon and Ginger Cakes with Orange-Miso Sauce.

The Brass Sisters
James Beard Award finalists Marilyn and Sheila Brass launched a whole new cookbook category with their “heirloom” baking recipes. Their book, Heirloom Baking, contains more than 100 years of recipes discovered from Family Cookbooks, original journals, scraps of paper and grandmothers' kitchens! Join them in this unique opportunity to expereince Heirloom Cooking – their new cookbook due out in October.

Jean Kerr
Jean Kerr will adapt a Down East clambake for the stove top based on the chapter in her newest book. From the correct type of rockweed, to the all the traditional ingredients, she'll demonstrate how to recreate this classic New England tradition right on the stove top, any time of year. Using all local ingredients, she will show how easy this special meal can be and share the history of lobsters, clams and clambakes. Her new book will be available for signing.

Cynthia Finnemore SimondsThe Aspiring Locavore: Hearty Soup -n- Salad
Cynthia Finnemore Simonds will tempt your tastebuds with two recipes from her books Fresh Maine Salads and Superb Maine Soups featuring luscious local ingredients. She is also the author of Superb Maine Soups: Innovative Recipes from Simple to Sumptuous and Fresh Maine Salads: Innovative Recipes from Appetizers to Dessert,

Kate Krukowski Gooding
Kate Krukowski Gooding, author of Black Fly Stew: Wild Maine Recipes and Cooking with Karen's Grassfed Lamb cookbooks, will prepare a simple Thai Moose dish featuring her moose from the 2007 Maine Moose Lottery. Spices will include tamarind, fresh ginger, thai curry paste, hoisin sauce and more. Preparing game meats and pairing spices and wines will be discussed. Sneak preview of recipes from her next cookbook will be handed out.

Patty Roche
Patty Roche, Stonewall Kitchen Cooking School Manager, will prepare Maine Steamed Mussels. Patty has most recently completed an intensive culinary training at the Atlantic Culinary Academy. She has been able to draw on the skills she acquired from 20+ years in the restaurant and catering business, and is a member of the Women's Chefs & Restauranteurs Association and The American Culinary Federation. She brings to the school her passion for food and entertaining.

Jennifer Shea
Jennifer Shea, Shaw’s Wellness Coach and Registered Dietitian, will prepare quick and simple recipes starring Maine’s harvest ingredients such as cranberries, pumpkin and apples. Nutritional highlights of each Maine super food will be discussed and recipes will be provided.


back to events • purchase tickets