Meet the Chefs at 2007 Home, Garden
& Flower Show

Backyard grilling achieves culinary awe in the all new Meet the Chefs cooking series at the Home, Garden & Flower Show at Fryeburg Fairgrounds. The series features some of regions' finest chefs masterfully creating their favorite dishes in kitchens designed for the Meet the Chefs shows. Outside in the ultimate backyard cooking venues--custom sunrooms designed to accommodate an outdoor kitchen—the chefs turn everyday grilling into an epicurean fantasy. Inside and out, the cooking centers are equipped with the most technologically advanced appliances, outdoor grills, and cookware from Viking that will bring “oohs” and “aahs” even before the cooking begins.

In each of the series' shows, the guest chefs will dish up cooking tips and hints as they demonstrate the techniques that make them masters of their trade. Audience members will receive recipes and enjoy sampling sessions following each show.

Meet Chef and Show Emcee Brenda Broder
“I was brought up in Aroostook County,” relates Brenda Broder of Portland, Maine . “One would expect meat and potatoes in a County household, but not mine! My mother is the first generation American of Italian heritage, so it was lentils, beans, lasagna, squash flowers, mustard greens, fish…anything but what the neighbors were eating…and we were expected to help with meal preparation. Being in the kitchen with Mumma was something I grew to love, along with my passion for creating and food.” Brenda left The County for Portland to attend hairdressing school. She started her career as a stylist (not envisioning that she would someday have her own shop—Amore Styles--and be voted “Portland's favorite hairdresser”) but her life-long love of food called to her and she went to work in the kitchen of a local café. “While I worked at the café, my palate was expanded from just peasant pleasures to cuisine,” Broder exudes. Now Broder has two passions: she owns and operates her upscale salon in Portland's Old Port , and in her spare time, she feeds the people around her. She's as famous for overflowing platters of cookies for her clients and staff as she is for her gala dinners for friends and family.

Not that Broder is just a two-dimensional super woman. Operating a businesses and catering to her love of food move aside when the occasion arises for her to exercise another of her passions: helping others. Brenda describes herself as a “life time civil rights activist (who) has always felt that business is political and it is a responsibility of ownership to provide community leadership.”

Bradley Southwick,Executive Chef, 1785 Inn
Rte. 16
North Conway, NH 03860
603-356-9025
www.the1785inn.com
Prepared Dish: Haddock Francaise, parmesan basil basmati, roasted butternut squash.


Boston trained at Anthony’s Pier 4, Union Oyster House, Landmark Inn at Fanueil Hall, Sous Chef, Corinthian Yacht Club, Marblehead, MA. Brad has 30 years of culinary experience. Currently Executive Chef at 1785 Inn in N. Conway, NH, Among Chef Southwick many acknowledgments the most recent was the Golden Fork Award in 2005-2005 and the winner of the Platinum Plate award, and the North American American Restaurant 5 Star Award of Excellence in 2005-2006. The 1785 Inn and Chef Southwick have also been featured on NECN’s TV Diner with Billy Costa.

Ron Boucher, CEC, AAC
Chez Boucher Cooking School
611 Breakfast Hill Road
Greenland, NH 03840
603-964-9909
www.chezboucher.com
Prepared Dish:Stir Fry Duck and Apricot Spring Rolls Crab Louie on bib lettuce garnished with sliced avocado and pink grapefruit and fresh asparagus.


Chef Boucher is a certified executive chef and owner of Ron's Beach House at Rocky Bend in Hampton and Chez Boucher, a French Cooking School where "cooking, food, and family are the heart, strength, and focus of the program." Among the numerous awards that Ron has received over the years are the Restaurateur of the Year by the New Hampshire Lodging and Restaurant Association; Wine Spectator Magazine Award of Excellence (four years); the American Culinary Federation Presidential Medallion Award; and the Hampton Beach Area Chamber 0f Commerce William (Bill) Eliot Award.

Executive Chef Vito Marcello
Bellini’s Ristorante Italiano
Rte. 16
North Conway, NH 03860
603-356-7000
www.belinisrestorante.com
Prepared Dish: Chicken Piccatta. Boneless Chicken breast Sautéed with Prosciutto, Capers, White Wine and lemon.
Preferred Wine(s): Pinot Grigio.


Chef Vito Marcello is the Owner and Executive Chef of Bellini’s Ristorante Italiano located on Rte. 16 in North Conway, New Hampshire. Bellini’s is known for serving outstanding gourmet Italian food. The Marcello Family’s saga began with their first restaurant in New York’s “little Italy” on Mulberry Street some 80 Years ago. Chef Vito is the Owner and Executive Chef of Vito Marcello’s Gourmet Foods, a manufacturer of Gourmet Pasta Sauces, Dressings, and Marinades and Britalia Gourmet Foods, an Italian specialty Dessert Manufacturer of Gelato (Italian Ice Cream) sold at all Hannaford Supermarkets under the Inspiration label. Chef Vito’s loyalty and passion for Italian food keeps his life exciting and you can bet he’s always creating something new at Bellini’s where you can enjoy the authentic taste’s of Italy right here in the North Country.

Executive Chef, Steven Learned, CCC
The Balsams Resort
Dixville Notch, NH
603-255-3400
www.balsamsresort.com
Prepared Dish:Grilling – Beyond Burgers (outdoors, weather permitting)
Prepared Dish: Cooking with Native New England Ingredients


Learned is a second generation chef who grew up in The Balsams’ kitchen. A graduate of the Culinary Institute of America and Florida International University, he currently serves as President of the Balsams Culinary School, and also serves as coach of the student competition team. Before returning to the Balsams in 1998, Chef Learned worked for Radisson Hotels, Doubletree Hotels and the Millennium Corporation. He has served as a presenter for the University of New Hampshire, the Mount Washington Hotel Culinary Symposium, The Balsams Culinary Symposium, and WMUR TV.

Frank C. Isganitis
LimeRock Inn
Rockland, Me
1-800-LIMEROCK
www.limerockinn.com
Prepared Dish:Crepes Benedict. (A derivation of a traditional brunch recipe that is easy to prepare and provides a stylish presentation). Preferred Wines: Accompanying beverages would include a selection of juices, Mimosas or Bloody Marys.


Frank is a self proclaimed “corporate refugee” with an 18-year career as a commercial lender with the last 10 years assisting entrepreneurs realize their dreams with Small Business Administration loans. A dissatisfying job change in 2004 inspired him to consider a career change. Having spent much of his adult life honing his culinary style entertaining a steady stream of house guests (he is the youngest of 7 children), his self taught skills made him realize the hospitality industry was his future. After an arduous search, fate intervened and led him and his partner to Rockland and The LimeRock Inn. With his dream realized, he continues his culinary refinement by providing his guests with outstanding meals in an environment of comfortable elegance.

Anita Burrows, Chef & Owner
The Everyday Gourmet
North Conway, NH
603-986-6216
www.everydaygourmet.com
Prepared Dish: Pear & Cheese Turnovers A quick appetizer on puffed pastry with leeks and ripe pear


Anita Burroughs is a caterer and personal chef for the Mt.WashingtonValley. She provides meal services and caters a wide variety of events capable of serving from two to 100+ people. Anita has been preparing gourmet food for over twenty years. Four years ago, she sold her internet based jewelry company, and was looking for a new professional path. At the same time, her elderly father became ill, and her mother was struggling to care for him and provide nutritious meals that could be eaten in the home every evening. After doing research on the internet, and found a personal chef who lived close to her parents. She and her brother hired this woman to prepare monthly meal services for their parents, which could be eaten fresh or frozen for future use. The service was a lifesaver for her family, as this meal service helped them to continue to live independently in their home. Anita had a life-altering moment of clarity, in which she realized that becoming a personal chef was a wonderful fit for her skills and lifestyle in the White Mountains. She attended a training program (the same one attended by her parent's personal chef!), and established The Everyday Gourmet personal chef service. Anita has catered hundreds of events in the Mount Washington Valley, ranging from dinners for two to cocktail parties for several hundred people. She also teaches in-home cooking classes, and has taught cooking classes at Kennett High School Adult Education.

Robert Schrader, Chef & Owner
The Tamworth Inn
Tamworth, NH 03817
800-642-7352
www.tamworth.com
Prepared Dish: Mojito marinated wild swordfish with a mango/mint salsa, maduros (sautéed plantains) and Indian spiced Basmati rice. Fresh swordfish is marinated in the basic ingredients of the Cuban cocktail Mojito – rum, lime & mint. A simple mango/mint salsa brings out the mint and mango offsets the lime. Maduros are a traditional Cuban accompaniment – sweet (ripe) plantains sautéed in butter. The rice is made w/traditional Indian spices.


Chef Schrader, started cooking at age 6 and had the distinction of being featured in full page article of Food Section of Cape Coral News Press when only 17 years old. Mr. Schrader continued working in catering throughout college and law school. While practicing law for 11 years "Chef Schrader" continued working on his culinary skills. An adventurous traveler, Chef Schrader acquired numerous recipes and culinary expertise while traveling to South America, Europe, Middle East and Africa. Chef Schrader purchased The Tamworth Inn in 1998 and offers fine dining and casual menus and wine lists for the Pub and Swift River Grill (summer pool-side al fresco restaurant). The Tamworth Inn also offers catering for weddings and other functions. Chef Schrader is currently working on a cookbook titled, Simply Elegant Entertaining – secrets from the kitchen of the Tamworth Inn with an anticipated publish date for late Spring 07.

Owen Dyer, Cake Decorator, ConfectionArt
Kittery, ME
207-363-1440
www.confectionart.com
Prepared Dish: Cake Decorating 101. ConfectionArtist, Owen Dyer will show you basic cake decorating techniques used by the top cake designers and pastry chefs so that you can create fabulous and beautiful cakes on your own. Using basic, easy-to-find equipment he will demonstrate how to level fill, crumb-coat, and cover a cake and even show how to create a beautiful rose out of white chocolate.


Owen was born and raised in the DownEast/Bar Harbor region of Maine. He has always had a love for cooking and often found himself at his mother's elbow watching her bake. Owen uses these cherished recipes of his mother and grandmother in his cake business today. Owen holds an Associates Degree of Art in Art from the University of Maine. He has worked at the Museum of Fine Arts, managed a specialty gift shop, a kitchen store and was a window designer on Newbury Street in Boston for a number of years and eventually settling in the southern Maine area in the mid 80’s. Owen’s cake making and creative decorating expertise was appreciated by his friends only until the year 2000 when he decided to turn this love of cake decorating into a full fledged business.

To date, Owen’s stunning cakes and cookies have been featured in DownEast Magazine, Coastal Living, and on Prime Time with Diane Sawyer. And recently he designed a birthday cake for J.J. Abrams, creator of the shows "LOST" and "ALIAS".

Kerry A. Altiero, Chef & Co-Owner
Café Miranda
Rockland, ME
207-594-2034
www.cafemiranda.com
Prepared Dish: Fabulous Bowl of Meat_ (aka F.B.O.M .) Thai spiced ground turkey w/ condiments to wrap in romaine leaf w/ lime, cilantro & onion _ Fresh Café Miranda Foods Pasta with a Olivada & basil sauce w/ fresh tomato & Dried Ricotta Appetizer Preferred Wine or beverage: Vermont's Magic Hat Brewery’s Blind Faith ("an Ale blessed with hops") For the Pasta; Baronici Morrellivo


Kerry A. Altiero, is a native of the coal-mining region in Northeastern Pennsylvania. Culinary training began early at the table with his Italian-American grandmother, Constance Altiero. Moving to Maine in 1987 to take the job as chef at The East Wind Inn in the midcoast was a step in finding an area where the dream of Café Miranda could be realized. A small green building on Oak Street in Rockland, Maine was the place. In June of 1993 Café Miranda opened to a full house. Café Miranda mission brings handmade, locally sourced and passionately crafted food in a wide range of culinary styles to its customers with a huge and ever-changing menu and a knowledgeable staff. With demand for Miranda's unique approach to flavors creating a full dining room, Kerry and his wife Ev decided to launch Café Miranda Foods offering products such as olive tappenads, dips, salsas, dressings, sauces and, of course, hand rolled fresh pasta that are sold in stores throughout the coast of Maine and New Hampshire.

David Grant, Chef & Owner, Aubergine, Inc.
Camden, ME
207-874-0680
Prepared Dish: Calzones- a warm pastry filled with State of Maine Cheese and Maine pork and apples.
Preferred Wine: Bartlett, Maine Estate Winery, Dry Blueberry Wine

David began cooking professionally at Philadelphia's Restaurant School in 1975. He apprenticed under Jean-Louis Palladin in Condom, France and subsequently became chef at America's first Nouvelle Cuisine Restaurant, The Red Balloon .In 1979 David opened Maine’s first French 'haute cuisine' restaurant in Camden, Aubergine Restaurant & Inn, earning rave reviews in Gourmet (July 1981) and winning several Wine Spectator Awards of Excellence for having one of the country's 100 best wine lists. A dedicated regionalist, David contracts with local farmers to supply fresh produce and seafood. David opened Aubergine Bistro ~ Wine Bar in 1996 to rave reviews earning the 5-star award from the Portland Press Herald in food, service and atmosphere. David operates Aubergine, Inc. in Camden, Maine.

Cathe Morrill, State of Maine Cheese Co.
Rockport, ME
207-236-8895
www.cheese-me.com
Prepared Dish: Queso Blanco cheese prepared by Cathe Morrill.
Queso Blanco is a Mexican Cheese (translation is white cheese). The cheese resembles a cross between mozzarella and a salty cottage cheese. The cheese is most often eaten with a day or two, but can be pressed and aged for 2 weeks to 2 months.

State of Maine Cheese has been making cheese in Maine since 1983. We create all natural, handcrafted cheeses using no additives, preservatives or artificial growth hormones. We specialize in cheddars (mild and sharp), plain and spiced Monterey Jacks (dill, garlic, jalapeno, black pepper, pesto, sage, vegetable and more) and our newest cheese – Caerphilly (a Welsh cheese that is delicious and unique at the same time). Most recently, we are partnering with a local organic dairy farm to create organic, raw milk cheeses. The new cheeses – Coastal Colby, Downeast Derby and Round Pond cheddar are natural rind cheeses aged at least 60 days.

Travis Giles, Chef
Mount Washington Hotel & Resort
Bretton Woods, NH
877-873-0626
www.mtwashington.com
Prepared Dish: Poached lady Apple with Cinnamon with Roasted Quail, Fig Molasses, whipped Sweet Potato.

Instructor for the Culinary Arts At NHCTC – Berlin, Executive Chef for the Grand Summit Hotel & Conference Center at Attitash Ski Area, Bartlett NH. - Executive Chef Giles has worked at the Mount Washington resort for the last 10 years as the Executive Sous Chef.

Set at the base of the stunning 6,288-foot Mount Washington, the highest peak in the Northeast, and surrounded by 18,000 acres of the White Mountain National Forest, The Mount Washington Resort at Bretton Woods includes The Mount Washington Hotel; The Bretton Arms Country Inn; The Lodge at Bretton Woods; and The Townhomes at Bretton Woods. The Resort offers splendid seasonal activities such as 27 holes of championship golf, tennis on 12 red clay courts, horseback riding headquartered in the restored Victorian stables and great fly fishing in the Ammonoosuc River during the summer months; alpine and Nordic skiing and snowboarding, ice skating, ice climbing and snow tubing, sleigh rides and winter hiking trails during the winter.