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Friday |
BEEF 'It's What's for Dinner Stage |
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12:00 - 12:30 |
Washington Beef Commission presents 'Discover the Power of Protein with Lean Beef Recipes' Jackie Madill
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12:30 - 1:30 |
SizzleWorks Cooking School Carol Dearth - Pepperoni Ripieni (Rolled Red Peppers)
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1:30 - 2:30 |
CRAVE - Robin Leventhal, founder & executive chef presents two fantastic appetizers, Rosemary Seared Rib Eye with Cabrales Port Butter and Sweet Chili-Tamarind glazed roulade with grilled scallion. David LeClaire will help you choose the right wines to go with them!
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2:30 - 3:00 |
CooksWorld Cooking School - Nancie Brecher - Northern Italian
Meat Sauce for Pasta
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3:30-4:30 |
Celinda Norton, Chef of 94 Stewart, Dark Spiced Tenderloin with Radicchio with David LeClaire!
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Saturday |
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11:00 - 11:30 |
Washington Beef Commission presents 'Discover the Power of Protein with Lean Beef Recipes' Jackie Madill |
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11:30-12:00 |
SizzleWorks Cooking School Carol Dearth -Pepperoni Ripieni (Rolled Red Peppers)
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12:30 - 1:30 |
Jonathan Silverberg - Lisa Dupar Catering & Pomegranate
Bistro - Seared Ribeye and Blue Cheese Phyllo “Ravioli with Spiced Tomato Jam
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1:30 - 2:30 |
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2:30 - 3:30 |
Serafina's Chef John Neumark
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3:30-4:30 |
O8 Seafood Grill's co-owner & chef Dan Thiessen cooks up Cowboy Style Sushi - Blackened Petit Bistro, Sushi Rice, Soy-Glaze, Crispy Wontons & Nori.
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Sunday |
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11:00 - 11:30 |
Washington Beef Commission presents 'Discover the Power of Protein with Lean Beef Recipes' Jackie Madill |
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11:30 - 12:30 |
Dinners Ready! prepares 'Cowboy Meatballs'
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12:30-2:00 |
Aiden Turner from All My Children Cooks up Some Sexy Spaghetti!
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2:30-3:30 |
John Sarich, Culinary Director from Chateau Ste. Michelle & David LeClaire, Sommelier - Vinolover.com
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3:30-5:00 |
Chef Dig, executive chef for Stimson Green Mansion with David LeClaire cooks up Pan Roasted Beef Hanger Steak with Seville Salad
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