Presenters & schedule subject to change.
Saturday, January 19
Tropical Bread Pudding
Presented by Boston Yacht Haven Inn & Marina – Boston, MA
Traditional English Bread pudding with a tropical twist. Made with coconut milk and pureed nance (a Salvadorian, cherry-like fruit) & locally harvested cranberries, drizzled with guava syrup. A fusion of old New England and Central American flavors. A refreshing and savory dish that will warm up any winter morning.
Chicken Pot Pie
Presented by Epoch Restaurant; The Exeter Inn – Exeter, New Hampshire
One of the magics of where we are located, here in Exeter, New Hampshire, is the diversity of ingredients available right at our fingertips. Join us as we recreate and elevate a classic dish, using only ingredients sourced exclusively from New Hampshire, from the chicken (Vernon Family Farm, Newfields NH), potatoes (brookford farm, Canterbury, NH), down to the flour (Tuckaway Farm, Lee, NH) and even the salt harvested and processed from the sea by our kitchen crew! (Although you could also visit the salt cellar, in Portsmouth, NH)
Creamed Hot Lobster
Presented by Bay Ferries
Nova Scotia creamed hot lobster served over a wedge of buttered toast sponsored by Yarmouth and Acadian Shores. Presented by Nova Scotia locals Greg Turner and Food influencer Laura’s Tastes.
Asian Pork Stuffed Cabbage
Presented by 16 Bay View Hotel – Camden, Maine
Executive Chef Andrea Barbour will showcase local Maine ingredients to prepare a traditional winter dish with an Asian flair. Our own grown pork will be mixed with lemongrass & other uniquely Asian ingredients, then wrapped in tender cabbage, served with a Vietnamese dipping sauce & herbs.
Apple Strudel from Vienna
Presented by Viking River Cruises & Cruise Planners – Hyannis, MA, Booth 704
Begin your exploration of the culinary delights of Viking River Cruises with a demonstration and tasting of the national dish of Austria. Viking River Cruises offer culinary cultural experiences, help you learn authentic recipes, and offer you access to key ingredients for recreating the tastes of your travels for your friends back home.
Bacon Wrapped Scallops
Presented by The Essex, Vermont’s Culinary Resort & Spa – Essex, Vermont
Will present a flavorful combination of candied ginger, regionally sourced scallop, Vermont maple bacon, Vermont blue cheese topped with shallot confit, paprika oil, and spinach burgundy micro greens to complete that perfect delectable bite. An elevated enhancement to the common bacon wrapped scallop hors d’oeuvre.
The World's Best Airport Food
Presented by The-Well Seasoned Traveler
Chef and culinary cultural explorer, Doug Duda, previews the new airport opening in Istanbul, Turkey, and provides a taste of airport dining that may guide your choice of airlines.
Sunday, January 20
Winter to Spring Pea Soup Shooter
Presented by The Salem Waterfront Hotel & Suites – Salem, MA
Executive Chef James Contreras will demonstrate a New England favorite with a twist seasonal transition from a hearty winter dish with the conversion into a fresh and bright spring accoutrements. This will be a fresh pea shot of soup finished with dill crème fresh drizzle, spring pea shoot accent (hangs from side of a shot style glass) and crostini swizzle stick.
Seared Digby Scallops
Presented by Bay Ferries
Seared Nova Scotia Digby scallops served with a browned butter and dill sponsored by Municipality of Digby/Digby Area Tourism. Presented by Nova Scotia locals Greg Turner and Food influencer Laura’s Tastes.
Lobster and Cheesy Grits
Presented by the Waldo Emerson Inn – Kennebunkport, Maine
Innkeeper and London trained chef Hana Pevny will demonstrate the fusion cuisine of New England and the American South, preparing lobster combined with cheesy grits. A combination twist on the Southern classic Shrimp and Grits with a Maine Lobster Roll accented with Smoked Gouda, Old Bay spices, lemon and chives.
Seared Atlantic Tuna with Sweet and Spicy Stir-Fry
Presented by the Inn at Thorn Hill – Jackson, New Hampshire
Innkeeper/owner/Chef Steve Lambert will be demonstrating our famous version of comfort and new-year healthy dish. Adoptable on anyone’s dining at home as well; we use chickpeas, fresh vegetables, pineapple and chili-garlic ragout as a start…joined with seared tuna lightly flavored with orange; it’s a great all-season spark for dinner!
Presented by Madison Beach Hotel, Curio Collection by Hilton – Madison, Connecticut
Chef de Cuisine Sean Carney of The Wharf Restaurant located in Madison Beach Hotel will prepare a scallop ceviche marinated with local Connecticut chile peppers and lime, topped with a cucumber and avocado crème.