1:00 pm
Speaker: Stewart Martin from Chatham Street Grill.
Topic: TBA

Stewart has been cooking for about 28 years. He is 45 yrs old, a father of two boys and has worked in London, Toronto, Saskatoon, Glasgow, Scotland. He has been the chef at Chatham Street Grill since the opening 15yrs ago. He has a passion for creating new dishes out of the box.

1:00 pm
Speaker: Christopher Waters,
Vines Magazine Editor
Topic: TBA

2:00 pm
Speaker: Stan Potvin from Windsor Hilton
Topic: TBA

After leaving the Windsor Police Department in 1994, I took my first kitchen job and have never looked back.  In 1997, I attended the Stratford Chef School, where I graduated with honors. I then spent the next few years working in some of Canada’s best restaurants, honing my skills and expanding my repertoire. 

I returned to Windsor and brought with me, all the wonderful experiences and recipes from my travels.  I now put them to use at the Hilton where I try to make my mark in a city I call home. 

3:00 pm
Speaker: Darren Thorne from Crane Catering
Topic: TBA

My experience in the culinary world began the summer of 1994 at the Windsor Yacht Club, which proved my passion. I persued this passion as my profession and later graduated from the Culinary Arts and Chef training program at our local St. Clair College in 2004. I then ventured off to Jasper Alberta where I was able to enrich my skills as a sous chef at Mountain Park Lodge Resort. I sought out new ideas and tastes which I carried with me back home. With my fresh, ambitious drive to cook you great food, please get ready to indulge yourselves in some of my finest menus prepared : Chef Darren Thorne.

3:00 pm
Speaker: Jim Small
Topic: TBA

Jim Small is the writer and personality behind the popular local blog,
Essex Wine Report. Always comparing
wines from the County with various food pairings, Jim along with his family and
friends are the subjects of many adventurous wine tastings and the occasional road trip as well. Come and join Jim on September 6th as he describes the unique qualities that make up wines from this area.

4:00 pm

Along with hosting his own T.V. Show  "Who's in the Kitchen with Chuck Kaess" ,his latest venture was purchasing a Cooking & Kitchen Store in Grosse Point Farms. A  graduate of the Scottsdale School of Culinary Arts in Scottsdale , Arizona., Chuck has travelled all over Europe to film and cook with famous chefs!

Chef Doug Cordie
Back for his third year at the SOE Festival, Chef Doug Cordier’s cooking is always a unique combination of zesty flavors and simple techniques.

Doug  has been cooking professionally for over 20 years.  Most recently, he appears regularly on Chef Chuck Kaess’s “Who’s In The Kitchen” on Channel 5, as well as instructor of Italian cooking at The Pointe Pedlar, and the Grosse Pointe War Memorial.
Aside from catering, TV and classes, Doug also offers Lobster Parties with partner  Dave Hohlfeldt in “The Lobster Boys” , corporate classes with UBS & Payne Webber , and leads annual trips to a beautiful Tuscan Villa in the middle of the Chianti region of Italy.   

4:00 pm
Speaker: Michael Pinkus,
"The Grape Guy"
Topic: In the Pink...Rosé makes a comeback.

Join wine writer Michael Pinkus (The Grape Guy) as he explores the rise of those Pink wines we have all grown to know and love (hate) and taste the changing face of Rosé from dry psuedo-sweet.

5:00 pm
Speaker: Michael White,
Certified Sommelier
Topic: "Wine Things You Don't
Know About and You Should"

Michael is currently writing a book tentatively titled “Wines for Everyone” in addition to establishing a weekly column for local newspapers. Both of these current activities are specifically designed to educate and entertain people who know little or nothing about wine which sadly is the vast majority of the population. Mr. White sees the Erie Shores Wine Industry as one of the fastest growing wine regions in all of Canada both in terms of production and quality.

1:00 pm
Speaker: Jackie Mastronardi from Koi Sushi
Topic: TBA

Join Koi Sushi & Japanese owners Chun Ho Yiu and Jackie Pagano as they demonstrate basic sushi roll techniques, define common sushi terms such as nigiri, sashimi and show off one of Koi's house specialties the 'Rock and Roll'. But don't expect to find out the secret soo-mi sauce recipe, that is a house secret.

The pair met while working together in the past and knew their common goal of creating a relaxed but sophisticated, dining experience could be made a reality by opening in the town of Kingsville. Also, having both grown up in the hospitality industry their shared values of getting to know their customers and catering to their needs is a reality that is developing a thriving culture of 'Sushi addicts' in the County.

1:00 pm
Speaker: Izabela Bemben from Aleksander Estate Winery
Topic: TBA

Izabela Bemben was raised in the Lake Erie North Shore wine industry. She went on to complete her Bachelor of Science degree from the University of Guelph, and a degree in Oenology & Viticulture (grape growing & winemaking) from Brock University. She has recently become a Certified Sommelier and now is the Operations Manager and Winegrower at Aleksander Estate Winery in Ruthven.

2:00 pm
Speaker: Janine Bratt from Caldwell’s Grant
Topic: TBA

Janine Bratt is the chef behind Taste Bud. She is dedicated to using local, seasonal ingredients to prepare delicious and healthy meals.

Before starting Taste Bud, Janine worked in some of the country's best kitchens. After graduating from the prestigious Stratford Chefs School with honour in 2006, Janine spent three seasons at Rundles Restaurant in Stratford, Ontario. She has also spent time at Oliveto in Oakland, California; The Sooke Harbour House in Sooke, BC; Fresco Restaurant in Kelowna, BC; Café Boulud in New York City; Capo Restaurant in Calgary, AB; and Caldwell’s Grant in Amherstburg, Ontario. Working in these fine kitchens has given Janine a great appreciation of fresh ingredients and a solid background from which to draw new menus and ideas.

3:00 pm
Speaker: Michael Jimmerfield from Ducks on the Roof
Topic: TBA

Ducks On The Roof / Member of the culinary team at St. Clair College

My first experience working in a restaurant was at Ducks On The Roof at a young age. I have a very strong passion for cooking as well as being very dedicated to the development of the future of culinary professionals. I was very honoured to win the 2007 culinary guild chef of the year award.

4:00 pm
Speaker: Eva Cross from St Clair College
Topic: TBA

From the time I was a youngster, food and entertaining were a huge part of my life. After high school, I immediately moved to Toronto and enrolled in The George Brown Chef School. I worked for Delta Hotels and various smaller fine dining establishments as well as private catering and specialty cake design. I possess journeyman Cook Red Seal and journeyman Baker I, Baker II and Patisserie Red Seal, as well as Chocolate Artistry I and II, More recently I received my Certificate in Adult Education from Brock University, My motto is never stop learning!