Chef demonstrations are free with admission to the festival, and will take place throughout the day on Saturday.
Cup Cake Decoration: So Easy a Kid Can Do It
with Kimberly Ligh
Saturday, 9:00 a.m. – 9:30 a.m. • Chef Demonstration Tent, Mountaintop
Join Michael’s Instructor Kimberly Ligh to learn cup cake decorating techniques for the whole family.
Kimberly Ligh is a Wilton Method Instructor from Richmond, Virginia. Wilton is the leading company that makes cake decorating supplies. She has always had a interest in cooking. From her first summer job in the service area she knew her path would be in the food industry. She has worked for restaurants, catering companies and opened Features Dinner Cinema in Richmond. It was there she discovered her passion for food presentation. Baking became a hobby. The desire to create more eye pleasing desserts inspired her to take cake decorating classes. After attending classes with Wilton her instructor approached her to share her knowledge and technique.
with Dean Maupin
Saturday, 9:45 a.m. – 10:15 a.m. • Chef Demonstration Tent, Mountaintop
Share in the preparation of Duck Confit with one of the county’s top chefs.
As an eighth generation Albemarle County native, Chef Dean Maupin has deep roots in the culinary heritage and flavors of the region. From helping out with his grandfather’s fruit stand in Crozet as a young boy to heading up some of the region’s top kitchens. After learning from some of Charlottesville’s best chefs in the early nineties he headed to The Greenbrier Hotel in West Virginia where he graduated from the hotel’s prestigious three year culinary apprenticeship program. He then headed west for a brief stint in Napa Valley at Tra Vigne Restaurant. He soon returned to his roots in Virginia were he became the Chef de Cuisine of Fossett’s Restaurant, named one of Esquire Magazines Best New Restaurants in America in 2004. He then became the Executive Chef of the Clifton Inn, an 18 room Relais & Chateaux property where he honed is craft and signature style. He then led the kitchens at America’s top small resort, Keswick Hall, where he garnered top accolades for food. His restaurant roots then called him home to the C&O, where he continues to stay true to great food and service. Dean resides in Albemarle County with his wife and three children Ellery, Grant and Corinne.
A Duo of Tomato Salads
with Miriam Rubin
Saturday, 10:30 – 11:15 a.m. • Chef Demonstration Tent, Mountaintop
I will demonstrate and we will taste two salads from my new book, Tomatoes: A Savor the South™ Cookbook.
Wilted Cucumber and Tomato Salad and Tomato and Watermelon Salad with Feta and Oregano
Miriam Rubin is a graduate of the Culinary Institute of America and the first woman in the kitchens of NYC’s Four Seasons Restaurant. She’s the former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. She writes the “Miriam’s Garden” column for the Pittsburgh Post-Gazette. Her work has appeared in Prevention, Redbook, Working Woman, and Woman’s Day. She was line-editor for the Encyclopedia of Jewish Food and contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink. Her new book Tomatoes was recently published by UNC Press. www.miriamrubin.com
with Jim Puopolo
Saturday, 11:30 a.m. – 12:00 p.m. • Chef Demonstration Tent, Mountaintop
Build a perfect sandwich.
Jim Puopolo is the owner of 20 South Catering. He grew up in the restaurant industry, and got involved with catering at a young age. In 2004 he came to 20 South (where his mother was executive chef) for a part time bartending job. One thing led to another and soon he was managing the staffing and bar, and then became the general manager in 2008. In 2011 Jim bought and officially took over 20 South Catering from Pierce McCleskey. In 2012 his wife Summer joined the team full time. 20 South is focused on delivering the highest level of quality and service.
Why We Eat What We Eat
with Michele Kayal, Bonny Wolf, & Domenica Marchetti
Saturday, 12:15 p.m. – 1:00 p.m. • Chef Demonstration Tent, Mountaintop
These days, we often know where our food came from, who grew it and what it ate. But do we always understand why we’re eating it? Do we know the story behind the recipe, how it got from there to here and why it matters?
America is a nation of immigrants, many of whom landed with nothing but their traditions. The aroma of lamb-stuffed grape leaves, the tang of a particular pickle, the sweetness of a chocolate chess pie can carry us across time, distance and generations to connect with our culture. Editors of American Food Roots, a new site celebrating the culture and diversity of American food, will lead a discussion about how these connections can broaden our understanding of who we are, both personally and as a country.
At the end of the discussion, participants will be invited to record their own food stories for possible inclusion in My American Roots, a collection of video memoirs offered by American Food Roots (www.americanfoodroots.com).
Michele Kayal, Bonny Wolf, & Domenica Marchetti
Michele Kayal is assistant managing editor of American Food Roots. She grew up in a Syrian-Irish family, but all she ever learned in Arabic were the food words. After years writing about “important” things – politics, business, the Federal Aviation Administration – she caved in to the lifelong desire to write about food and how it expresses culture and identity. A regular contributor to Associated Press and NPR.org, Michele’s pieces also have appeared in The New York Times, The Wall Street Journal, Gourmet, Bon Appetit, Conde Nast Traveler and The Huffington Post.
Bonny Wolf is managing editor of American Food Roots. She grew up in a Midwestern home with a mother who thought b’stilla was more fun than burgers. She does a monthly food commentary for NPR’s Weekend Edition, is editor of NPR’s Kitchen Window and author of Talking With My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories (St. Martin’s). As a teacher at Texas A & M, she taught journalism to singer-songwriter Lyle Lovett, who wisely ignored her advice to get a real job.
Domenica Marchetti grew up in an Italian family, with a mother who had her shaping gnocchi and ravioli before she could walk. She is the author of four books on Italian home cooking: The Glorious Soups and Stews of Italy; Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style; The Glorious Pasta of Italy; and Williams-Sonoma Rustic Italian: Simple, Authentic Recipes for Everyday Cooking. Her fifth book, The Glorious Vegetables of Italy, will be published in 2013. She is a graduate of Columbia School of Journalism and worked as a reporter at newspapers in New Jersey, Detroit, and Washington DC. www.AmericanFoodRoots.com
Maize, The Mother Corn
with Kelley Wilkinson
Saturday, 1:15 p.m. – 2:15 p.m. • Chef Demonstration Tent, Mountaintop
In this session, we will decipher the heirloom corns: flint, flour, and dent, and discuss variety selection, growing, harvesting, and post-harvest use. Kelley will discuss choosing varieties and various aspects of shucking, shelling, cleaning, grinding, parching, popping, polenta, cornbread, nixtamal (hominy), tortillas, grits, posole, tamales, and salsa. Some demos and food samples will be available.
Kelley Wilkinson has been an avid organic gardener for more than 35 years. Once a market grower, she now grows nearly all of her family’s food. She lives near Asheville, North Carolina, on a 285-acre organic farm. She rediscovered heirloom corn when she moved to the high plateaus of central Mexico years ago. In addition to being a working homesteader, she also paints, makes artisan cheeses, loves to ferment, scouts wild foods, and grows unusual crops such as wasabi, water chestnuts, and many different fruits, vegetables, and herbs. She is an avid seed-saver. www.laughingfrogfarm.com
Grains in the Garden: A Quick and Healthy Meal
with Taylor Troxell
Saturday, 4:00 p.m. – 4:30 p.m. • Chef Demonstration Tent, Mountaintop
Join Whole Foods Market chef for a simple meal you can grow at home.
Taylor Troxell has been in the kitchen for as long as he can remember. Between baking bread, running food trucks and managing restaurants, Taylor has enjoyed many aspects of the food industry, but his favorite role is cooking for his young family. A true lover of all things culinary, Taylor approaches cooking in a simple and easy-to-understand way. His philosophy: meals should be both delicious and simple. His specialty is demystifying ingredients and making the art of cooking fun and accessible.
with Katy Woods
Saturday, 4:45 p.m. – 5:15 p.m. • Chef Demonstration Tent, Mountaintop
Sample a historic dish.
Katy Woods is a former Monticello intern and a self-proclaimed foodie. During her internship she poured over cookbooks and came up with unique recipes that might have been made during Jefferon’s time. She created recipe cards that are often include in gift bags or promotional material.