Friday, May 17th
Show Hours 11 a.m. to 6 p.m.
11:30 – 12:15 The 1785 Inn & Restaurant
At the Scenic Vista, North Conway, New Hampshire 3582 White Mountain Highway, North Conway, NH 03860
DISH: 1785 Inn & Restaurant Caesar Salad Prepared Tableside
Alan Cassell, a waiter at 1785 Inn & Restaurant, prepares their famous Tableside Caesar Salad. The 1785 Inn & Restaurant is a Country Inn (small hotel with B&B lodging and restaurant) at a scenic area just north of North Conway in the White Mountains of NH (for more info see their web site. The 1785 Inn & Restaurant is known for tableside service and cooking (tableside Caesar Salads, Bananas Foster, cherries jubilee, flaming drinks, etc.) and their famous view. “One of the top 15 views in the world from a hotel or inn.”
A visit to The 1785 Inn in the Mount Washington Valley of New Hampshire’s White Mountains is an experience you’ll long remember. From the charm and beauty of its original colonial construction to the cheerful, welcoming atmosphere of its Victorian lounge, you’ll enjoy the tradition of friendly Yankee hospitality in a classic New England country inn (small B&B hotel and restaurant).
The 1785 Inn is a wonderfully relaxing place to vacation at any time of year. Our central location in the White Mountains puts you in the middle of a huge variety of things to do all year round… or just relax here at the Inn in front of the crackling fire or while away the summer’s afternoon by our swimming pool overlooking the mountains. The “Scenic Vista” from our lawn is one of the most frequently photographed and painted views in the U.S.! Frommer’s Travel Guide Newsletter recently called our view from the 1785 Inn one of the top 15 views in the world from a hotel or inn.
The 1785 Inn & Restaurant is a Country Inn (small hotel with B&B lodging and restaurant) at a scenic area just north of North Conway in the White Mountains of NH “One of the top 15 views in the world from a hotel or inn.”
Sweden, ME & Wolfeboro, NH
Dish: Tuscan-style roasted vegetables w/ flatbread
David Neufeld builds authentic brick ovens much like those used for centuries all over the world. Custom designed to complement both the entertaining environment and the cook’s propensities; these ovens hold heat for up to three days on one firing with a small quantity of wood.
1:30 – 2:15 White Mountain Cider Co.
Tim Pomerleau, Executive Chef
Rte. 302, Glen, NH 03838
Dish: Spring Fritto Misto w/ Meyer Lemon Aioli and our Cider Donuts w/ Caramel Sauce
- Local Spring Vegetables deep fried in buttermilk batter with lemon flavored garlic mayonnaise and our donuts with homemade ice cream and caramel sauce.
The White Mtn. Cider Co., owned by Culinary Institute of America graduates Teresa and Scott Stearns, is an Award winning restaurant and country store. Specializing in seasonal and local ingredients in our creative contemporary cuisine. Our country store/deli has our Homemade Apple Cider Donuts as well as fresh baked pastries, sandwiches and specialty foods.
Their extensive bar features classic and modern artisan cocktails and a selection of small production – high quality wines from around the world.
2:30 – 3:15 Saint Joseph’s College of Maine
Bon Appetit@Saint Joseph’s College
Dish: Maine Acadian Red Fish Taco. Sustainable sourced red fish from the Gulf of Maine grilled and topped with a fresh golden beet-radish slaw, pickled onions, micro cilantro greens, cojita cheese and served on a homemade corn tortilla.
Preferred beverage: Baxter Brewing Co. Pamola Xtra Pale Ale
Presenting Chef: Christian Bassett
Chef Bassett has been the Executive Chef at Bon Appetit with St. Joseph’s College for the past 5 years. With experience in many ethnic cuisines, Chef Bassett’s favorite is traditional Mexican cuisine.
Across the street from the main campus, 26 acres of woods and pastures surround a farmhouse that is home to the marketing and public relations staff – and a secret garden surrounded by stone walls. Just behind one of the farmhouse’s attached barns, a vast array of herbs and vegetables ripen in the late summer sun.
The campus garden helped to feed summer students, with the fall harvest is coming up. Please visit their website for more information on Bon Appetit Restaurant and their awards and accomplishments.
3:30 – 4:15 Taste of the Mountains Cooking School
RTE. 302, Glen, NH
Dish: Sweet Pea Soup with Bacon Lardons and Crème Fraiche
Chef Steffani Adaska is not only a personal chef she is also the Director of A Taste of the Mountains Cooking School in Glen, NH. Chef Adaska is a well-rounded and entertaining chef who knows her palate! She does recipe testing for Clean Eating Magazine and is the host of “A Clean Plate with Steffani” on Valley Vision/Channel 3.
Chef Steffani shares Julia Childs most often comment; “when I was 32 I learned to cook, up until then I just ate…”Life is too short to “just eat”.
A Taste of the Mountains is a unique cooking school tucked away in the White Mountains of New Hampshire and is under the direction of Chef Staffani Adaska. The school offers a full line of cooking classes for all ages and interests. From the avid home cook looking for new recipes and techniques, to kids just getting started in the kitchen. The Cooking school has something for everyone. For more information contact Chef Steffani at 603-383-4200 or email at cookingschool@bernerhofinn.
Saturday, May 18th
Show Hours 10 a.m. to 6 p.m.
10:30 – 11:15 Riverside Inn
INNKEEPERS: Chris & Ken Lydecker
372 Route16A (Resort Loop)
Intervale, New Hampshire 03845
TOLL FREE: 866-949-0044
Prepared Dish: To Be Announced
Unwind by the river in a casually elegant turn-of-the-century home at Riverside Inn. Gas fireplaces and stoves add romance to our queen and king rooms and suites. Quietly nestled between North Conway and Jackson, it’s the perfect headquarters for hiking, climbing, skiing, canoeing, shopping and other MWV adventures. Full country breakfast, non-smoking, WI-FI, A/C, and attentive service await you.
Riverside Inn Bed and Breakfast is located in the quaint New England mountain village of Intervale, in Mt Washington Valley, not far from Jackson Village. With a backdrop of over 700,000 acres of protected White Mountain National Forest, the 100+ year old property is less than three miles north of North Conway, New Hampshire. One of the most breathtaking views of the tallest peak in the northeastern US – Mt. Washington (6,288 ft.) – is readily nearby at the Intervale Scenic Vista. The Inn’s location provides convenient access to the Mount Washington Valley and the abundant activities spanning all four seasons.
The Riverside Inn has 5 handsomely appointed guest rooms and 1 two-bedrom suite, all with private baths. The numerous inviting public rooms showcase the surrounding wooded landscape, designed to enhance relaxation and encourage casual conversation… those treasured characteristics of a classic bed and breakfast. The East Branch of the Saco River, stretching the entire length of the property, provides relaxing sound and fabulous views.
The three-story Victorian was constructed in 1906 as a private residence in the quaint mountain village of Intervale. Now lovingly restored as a comfortable, spacious, intimate bed and breakfast inn, Riverside’s innkeepers Ken and Chris Lydecker bring years of experience in the hospitality business to creating a perfect getaway. Renew your spirit and rediscover life’s sparkle as a guest of Riverside Inn.
Riverside’s breakfasts are not only delicious, they are also prepared with extraordinary attention to fine ingredients. Gourmet entrees, Inn-made breads, creative sides, and the signature 7-fruit smoothies are made-from-scratch, prepared with carefully selected nutritious and quality foods. Ken favors local eggs, seasonal locally-grown fruits and vegetables – organic when possible, honey chosen from nearby beekeepers, and fresh herbs and vegetables from the Inn’s own kitchen garden. Nutrition and quality are paramount to Chef Ken’s selection of ingredients, but never with any compromise to great taste. If you have anyspecial dietary requirements or food allergies, please let us know when you make your reservations, so we can discuss options to accommodate your particular needs.
11:30 – 12:15 White Mountain Cupcakery *WINNER OF THE 2012 CUPCAKE WARS!
North Conway Village
Rte 16, North Conway NH
Dish: Real maple bacon cupcake topped with maple butter cream and crispy bacon.-Maple cinnamon cupcake topped with a maple butter cream.
Katy & Marc Iannuzzi, Owners
After years of baking out of their home for family and friends, Kathy and husband Marc Iannuzzi decided to start a small bakeshop, The White Mountain Cupcakery, located in the center of North Conway Village in 2009. The White Mountain Cupcakery specializes in cupcakes, baked treats and specialty cakes of all kinds. In the truest tradition of entrepreneurship Katy and Marc entered a contest in the summer of 2012 in Los Angeles, CA – “The Cupcake Wars” – and to no one surprise (except theirs) they won! We’re sure they will have great stories and pictures to share with all.
12:30 – 1:15 Mountain View Grand Resort and Spa
Executive Chef Adam Parker.
Dish: Scallops with a whole grain Mustard Beurre Blanc
AAA Four Diamond Award Resort/Food. Located in the heart of the White Mountains the Mountain View Grand Resort & Spa is one of America’s truly grand hotels. Combining first-class comfort with casual elegance and attentive, personalized service, this classic New Hampshire White Mountains hotel resort presents a dazzling array of offerings and amenities all wrapped in a timeless storybook setting, delivered with attentive personal service you thought had disappeared forever. With floor-to-ceiling views of the White Mountains and access to the prestigious Mountain View Spa, Mountain View Grand Resort & Spa offers hotel guests an experience unlike any other resort in the White Mountains of New Hampshire.
Adam brings his years of experience to our resort, already making an impact with awards in the local community and statewide for his Cuisine. Since graduating from the Culinary Institute of America, Chef Adam has made it his mission to learn every aspect of the culinary world. From the Italy, the Sagamore Resort in New York, and The Breakers in Palm Beach, Chef Adam brings different cultures of food together in Harmony perfect for any palate.
Adam’s personality shines through, not only in his cooking and kitchen creativity, but in his web series Now You’re Cooking, and in his interactions in person and online.
Chef Adam was selected to represent NH as a Celebrity Chef in 2012 for his contributions to food, health, and charitable organizations. Also featured in many local newspapers, magazines, and WMUR’s Cook’s Corner, Chef Adam looks for every opportunity to share his cuisine. Chef Adam was invited to represent NH by the NHLRA at the New England Seafood festival in Boston for 2013.
Stop by Mountain View Grand Resort and Spa and talk with Adam about pairing wine, ice sculpting or local cooking, a few of his passions.
1:30 – 2:15 Stone Turtle Baking & True Brick Ovens
Dish: Classic French Bread prepared in an outdoor brick oven
For somewhere pretty close to 45 years, Michael Jubinsky has taught various aspects of baking, specializing in yeast breads. He was Senior Spokesman for the King Arthur Flour Company based in Norwich, Vermont for over 25 years, and filmed two bread baking videos for King Arthur Flour, on Sweet Holiday Bread and Artisan Bread. While working for King Arthur Flour he also made numerous radio and television appearances and was featured in articles in Modern Maturity Magazine, Smithsonian Magazine and USA Today. Phew!
In October 2011 Dessert Professional magazine selected Michael as one of the Top Ten Bread Bakers in America!
Michael has been a Culinary Arts instructor in the Connecticut vocational school system, was a licensed retail baker and a staff instructor for the Connecticut Culinary Institute. He has been a guest instructor at the Silo, in New Milford, Connecticut and at Sur La Table in Virginia. Michael and Sandy and Annice Estes founded of Mystic Cooking School in Mystic, CT. Michael was also an instructor for the National Restaurant Association and taught Food Safety (ServSafe) in Maine and Connecticut.
In 1993, Michael’s wife, Sandy Jubinsky, the distaff part of this powerhouse cooking team, graduated from the post-graduate Culinary Arts program at Ella T. Grasso Southeastern Regional Vocational-Technical School, where she attended classes with the general high school population. She received the “Chef’s Award” for guts, stamina and a wicked good sense of humor. Sandy was the manager of the bakeshop at Mystic Seaport Museum in Mystic, Connecticut and also worked as a Pastry Chef at Lulu’s Steakhouse in Niantic, Connecticut. Sandy was also certified as a professional “Food Taster” – for both Pfizer and Cultor Industries in their respective food technology programs.
Michael and Sandy wrote features and a monthly food column for “The Day” newspaper in New London, CT for over 20 years and also did restaurant reviews for 5 years.
In 2000, after retirement as Director of Submarine Safety for the US Navy at the Electric Boat Shipyard in Groton, CT, Michael and Sandy, and their bulldog, Emily, moved to Lyman, Maine. Michael continued his engineering career for a number of years as a consultant with both the Navy and NASA, but his real love remained baking. In thinking that “Do what you love and love what you do” was a perfect way to look at life, Michael finally retired again and, with Sandy, started on a new path.
Since moving to Maine, Michael has worked with the baking team at Borealis Breads in Wells, Maine, has been a guest instructor with York County Community College and has offered baking classes in his home. In 2006 the doors of the Stone Turtle Baking and Cooking School opened. Michael and Sandy have had the good fortune to teach hands-on baking in a beautiful and welcoming facility set in what they think of as a piece of paradise – Maine. This state-of-the-art facility, located on 20 acres of paradise in southwest Maine, offers a broad range of hands-on cooking and baking classes and features a “le Panyol” wood-fired oven from France.
2:30 – 3:15 Cabot Creamery Cooperative
Cabot, VT, Waterbury Center, VT
Quechee, VT, Portland, ME
Dish: Cabot Macaroni and Cheese
Candace Karu, Lifestyle Commentator for Cabot Creamery Cooperative
As the Lifestyle Commentator and Favorite Foodie for Vermont-based Cabot Creamery Cooperative, makers of the World’s Best Cheddar, Candace Karu writes, blogs, and speaks about food, fitness, lifestyle, and wellness.
Candace is the former Editorial Director for Running Times magazine, where she worked for 10 years and wrote about running and racing, as well as cross‐training, physical conditioning and nutrition. Candace has also written extensively about art, architecture, design, and food, most recently in her position as the Editor at Large for Maine Home + Design magazine. She is the past Chair of the Board of Trustees at Maine College of Art in Portland, on the board of the Maine Writers & Publishers Alliance as well as the board of Engine, an arts advocacy organization in Biddeford, Maine, and serves on the advisory board of the Z.A.P. Fitness Foundation in Blowing Rock, North Carolina.
Sunday, May 19th
Show Hours 10 a.m. to 4 p.m.
10:30 – 11:15 Krista’s Restaurant
2 Main Street
Downtown Cornish Village, Maine
Prepared Dish: To Be Announced
As a child, my parents owned country inns and later, restaurants that the entire family had a hand in running. I often joke that my parents cursed me; (my sister Jen, who is also our dinner chef, calls it genetic abuse)…I am of course continuing the cycle with my own children…We often end up doing what we know best. Joking aside, those same parents gifted me…we all know how it feels to nourish friends and family-I get to do it every day. Offering a meal that makes all in attendance sigh with fulfillment is pure delight…it is, in essence, why I live this crazy life.
Our family opened krista’s on May 19, 2004 in a space leased from the Cornish Inn. We had been catering for about five years and were outgrowing our space. We felt that a restaurant was a natural progression but we knew that in order to be successful we had to be many things to many people, Cornish is a little small for niche food! We started with breakfast and lunch, and then moved on to dinner a couple months later. The plan worked! We have a thriving business that has grown by word of mouth, the best possible advertising possible.
11:30 – 12:15 Snowvillage Inn
Dish: Fresh Summer Corn Soup with Lobster Pea Shoot Salad (accented with ginger-lemongrass garnish with paprika oil)
The Snowvillage Inn and its new owners, Kevin Flinn and Jennifer Kovich have brough the Snowvillage Inn back to original splendor. Kevin and Jennifer have brought in their own flair of design and comfort. The Snowvillage Inn is a warm and inviting destination, set on the side of Foss Mountain, with breathtaking views of the Presidential Mountain Range.
Executive Chef, Brian Anderson, grew up in Seymour and Beacon Falls, CT. and enjoyed fishing, camping, and hiking as a kid. As Chef Brian explains his love of cooking going back to when he just a young boy, He explored his interest in cooking when he was in the Boy Scouts. He enjoyed cooking on the campfire and had a knack for cooking dishes including roast herb chicken, country beef stew, lasagna, pineapple upside down cake, cheddar biscuits, and grilled corn in husks with chili butter. Everything was prepared in a cast iron Dutch oven or buried in coals.
He spent summers as a child in Sabattus, ME at my grandparent’s camp where he watched and helped his grandmother and great-grandmother can and prepare garden items yearly.
In 1993 he moved to Boothbay Harbor, ME where he worked at seasonal inns, restaurants until 1998. I spent some time in North Carolina Outer banks opening a restaurant.
Chef Brian moved back to Maine and found the mountains of Western Maine. and joined the Snow village Inn as Executive Chef in June, 2012.
Currently living in Denmark, ME with my wife, Sue, daughter, Lindsey and a crazy English setter, Daisy. He loves the ocean and mountains, snowshoeing, hiking, fishing, hunting and kayaking. He also loves riding my Harley with my wife, Sue. Chef Brian has cooked for celebrities including Dustin Hoffman, Raymond Burr, Donald Trump, Kurt Russell & Goldie Hawn, and the Doobie Brothers (just to name a few). He loves working with local farmers, vendors, beer producers and fish mongers. Working with fresh local farmer’s products in season inspires my creative menus. His advice to chefs and those who love to cook: “Cook for the heart, you have to love food; focus on quality and freshness.”
12:30 – 1:15 Chef Dana Mo0s
Cookbook Author and Bed & Breakfast Broker
Prepared Dish: To Be Announced
Dana Moos are an accomplished, innkeeper, cookbook author and Realtor specializing in selling bed and breakfasts, inns and recreational properties. She is a guest chef instructor at Stonewall Kitchen in York, Maine where she offers brunch classes, B&B style.
A native Washingtonian who grew up in the Maryland suburbs before moving to Maine to buy The Kingsleigh Inn in Southwest Harbor. After selling the inn, they came to lease Pomegranate Inn in Portland, a very cool and artsy bed and breakfast. Dana’s is a freelance food writer/photographer who published her first cookbook The Art of Breakfast in 2011.
1:30 – 2:15 Maine Lobster Promotion Council
2 Unioin St. (Suite 204)
Prepared Dish: Maine Baked Stuffed Lobster
Presented by: Albert “Skip” Smith
Lobsters love the Maine coast because of its environment of cold, clean water and rocky bottom habitat ideal for lobsters. Lobsters are harvested year-round in Maine, although the majority are caught between late June and late December when the lobsters are most active. Lobsters continue to be harvested during the winter and early spring months, although fewer are caught during this time. The Council was founded by the lobster industry and funded by lobster license holders, markets and promotes the sale of Maine lobster to customers worldwide. The Maine Lobster Promotion strives to provide customers with information about all things lobster, including proper cooking, handling, storing, selling and serving techniques. The MLPC works to promote the Maine Lobster brand worldwide with the goal of developing long-term market value and economic stability for the Maine Lobstering community. And did you know the by visiting www.lobstersfromaine.com you can find THE world’s largest database of delicious lobster recipes, proper cooking and handling instructions and recommendations on where to eat lobster in Maine. Chef Albert “Skip” Smith was born in Kennebunkport, ME and a true “lobster Lover” His specialty dish is Baked Stuffed Lobster with Crab and scallop and more lobster.
‘Skip’ as he is known to his fellow lobster lovers and friends lives in Brownfield, ME with his wife Diane and Nala the cat. When Skip calls and says he is preparing lobster would you like to come over for dinner, there is no hesitating!
Skip and the council have a special treat for all those who come and enjoy his seminar….