11:30-12:15   Meet the Chefs: Owner and Ex. Chef, Brian Coffey
Beal Street Inn, Littleton, NH

Currently the Executive Chef at the Beal House in Littleton, NH. Chef Coffey has an envious list of credentials including the consulting chef at The Tahoe Mountain club in Lake Tahoe, chef / instructor at the Atlantic Culinary Academy in Dover, NH chef and owner of Birches Grill and Banquet Center in Gorham, NH from 2002 to 2006, chef/ owner of Richard’s Seafood in Sebago, ME, and Executive Chef at the Grand Summit Hotel at Attitash Bear Peak in Bartlett, NH.

Chef Coffey’s passion for food and cooking started early at the age of 12 working in his mother’s catering business. Brian’s education included Nichols College, Northeastern University, and the American Culinary Federation Educational Institute, and has continued his education in course work at the Culinary Institute of America. He is presently working on his Masters degree in business management at the University of Phoenix. A food history enthusiast and a collector of early American cookware, Chef Coffey has been a member of the American Culinary Federation since 1981. He was nominated for National Chef of the Year in 1999 and won the NH Chapter Chef of the Year Medal in 1995. He is a long time advocate and contributor for the fight against world hunger, and has contributed his time and efforts into several disaster relief projects in affiliation with the American Red Cross and World Vision. He has won several medals in hot food competitions and competed in several ice carving competitions. He is the author of several cookbooks on New England seafood.

Dish: NA at press time...

12:30-1:15   Cabot’s Cheese, Jack Ford
Handling the Unexpected Crowd

A thirteenth-generation New Englander, Jack has helped promote the efforts of local food producers for over thirty years, first as a chef, and later in sales and marketing roles. Best known for his work creating large public cooking demonstration programs, he has worked with a vast array of regional food companies, promotion groups and culinary schools, as well as a majority of the celebrity chefs from PBS and The Food Network. One of Jack’s proudest moments came in September of 1995, when the legendary Julia Child introduced him to a group of culinary professionals as "a champion of the American farmer." Jack lives in Center Conway, NH, with his wife Terri and four designer cats.

Dish: Cabot Cheese Super Frittata

1:30-2:15   Meet the Chefs: Ex. Chef Josh Berry
The Balsams Grand Resort Dixville Notch, NH

Chef Joshua Berry was born and raised in Maine and began his culinary classes at Lake Region High School. Josh started the BALSAMS apprenticeship program in 1994, providing him with internship opportunities in Colorado, Louisiana, Wisconsin, North Carolina, Philadelphia, Florida and Vermont. Josh graduated the apprenticeship program in 1997 as apprentice of the year. Josh spent the next year working in Luzern, Switzerland at the Hotel Astoria and then traveled to Italy before returning to the states. Josh ran the fine dining restaurant at the Sea Pines Resort in Hilton Head, South Carolina and then worked as Assistant Executive Chef of the Gold Strike Casino in Mississippi. One year later, Josh took the Executive Chef position of the Memphis area premier, luxury inn Bonne Terre. In the fall of 2004 Josh moved to Essex, Connecticut where the spent the next four years as the Executive Chef of the historic Griswold Inn. Josh lives in Dixville Notch, New Hampshire with his wife Kim and two daughters, Sara and Jill.

Dish: House Smoked Spriing Atlanatic Salmon

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

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

10:30-11:15   Meet the Chefs: Tim Pomerleau Sous Chef
White Mountain Cider Company

The White Mtn Cider Co. is a restaurant, bar, gourmet deli and cider mill. We serve a creative and contemporary menu concentrating on seasonal ingredients and fresh product. The bar serves up an exquisite menu serving classic and modern cocktails along with a great wine menu featuring wines from around the world. The Cider mill presses fresh cider from mid September till late December.

Dish: Pan Roasted Statler Chicken Breast, Spring Ramp Risotto, Morel Mushroom Pan Sauce

11:30-12:15   Meet the Chefs: Chef Steven Learned & Channel 8, Tracy Sabol
White Mountain Cider CompanyAdventures in Catering and Channel 8

Tracy Sabol joined News 8 in March of 2006 as weekend anchor/ reporter. She comes to WMTW from WPHL-TV in Philadelphia, where was a business/consumer reporter. In addition to television, Tracy also provided daily business reports for WHYY-FM, Philadelphia’s National Public Radio affiliate. Prior to working in the City of Brotherly Love, Tracy spent 6 years "down south," working in Atlanta as a business reporter/fill-in anchor for the Atlanta Business Chronicle Report on PBS. She also worked behind the scenes at WXIA-TV, the NBC affiliate, and CNN.

Despite being a "Pittsburgher," Tracy has strong roots in Maine. Her husband grew up in Falmouth, and his family still lives there. Tracy, her husband Greg live in Falmouth with their son Chase and daughter Logan.

Dish: Dish: Linguini & White Clam Sauce

12:30-1:15   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

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.

1:30-2:00   Meet the Chefs:Randy Tomasacci
Bittersweet Earth Farms

Chef Randy Tomasacci, who also has prepared dishes in Bittersweet Herb Farm’s booth at several Fancy Food Shows, grew up in the food business. His father was a pastry chef, and Tomasacci began working in the bakery when he was 12 years old.

Dish: Chipotle peanut pasta with shrimp, Suggested Wine(s) Dry or Semi Dry Riesling

2:00-2:45   Meet the Chefs: TASTE Magazine Editor & Cookbook Author Jean Kerr
Jean Kerr, Editor - Taste Magazine

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 following presentation

Dish: African Ground Nut Soup and savory pastries.

3:00-3:45   Meet the Chefs: Peggy Evans
ABC Foods, a better choice

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

4:00-4:45   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: Cooking with Some Distilled Friends; Bourbon Glazed sSalmon, Strawberries Romanoff with Grand Marnier Strawberries

10:30-11:15   Meet the Chefs: Chef Jim Davis
Stonehurst Manor, N. Conway, NH

A graduate of Culinary Institute of America and the Executive Chef at The Stonehurst Manor in North Conway. James was raised in Seabrook, NH and attended the Culinary Institute of America, from where he graduated in 1991. James is a resident of Jackson NH, where he enjoys spending time enjoying all activities in the Mount Washington Valley and being with his two children, Emily and Benjamin.

Dish: Bang’s Island Mussels with Tomatoes, Basil and White Wine

11:30-12:15   Meet the Chefs: Chef Gordon Breidenbach
Mountain View Grand Resort & Spa, Whitefield, NH

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

12:45-1:30   Meet the Chefs: Pastry Chef Cedric Beguin
Mountain View Grand Resort & Spa, Whitefield, NH

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

1:45-2:30   Meet the Chefs: Denny Mike
DennyMikes Cue Stuff

Dennis M. (“DennyMike”) Sherman, is earning a reputation for creating the genuine article when it comes to authentic, Texas-style barbecue sauces and rubs, launched in 2002. “Sweet ’N Spicy,” “Hot ’N Nasty,” “Mesquit-O Madness” and “Carolina-Style”), are earning raves from barbecue-lovers, as well.

Dish: Denny Mike’s Signature Ribs & Pixie Dust Cornbread