Learn to be the best by cooking with some of the best. Come out and experience culinary demos by some of the most prestigious chefs in the region.
Saturday
| Deron Lepore | |
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Time: 1:00pm We are excited to offer you an exclusive variety of Pork which is rich in DHA and Omega III Fatty Acids beneficial for optimal health. Willowgrove Hill Farms located near Stratford, Ontario produces natural pork which is free of antibiotics and is recognized as a healthy choice. |
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| Deron Lepore is the Chef de Cuisine of Neros, the award-winning signature restaurant at Caesars Windsor. Deron's first step in an impressive culinary career began at 17 years old as a prep cook in his hometwon of Kingston, ON. He trained at Algonquin College and later worked in world-class hotels and restaurants across Canada before starting his career at Caesars Windsor, formerly Casino Windsor, in 1998. He has also had the pleasure of cooking for Olympians, high profile celebrities and even the former President Bill Clinton and First Lady Hillary during the 2000 Sydney Olympics. | |
| Doug Cordier | |
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Time: 2:00pm Zuppa di Magia (Magic Soup) – Doug wants to show the crowd how you can make a fabulous Italian soup in just a couple of minutes….real time before your eyes………he showcases the concept of simple, healthy food.
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Back for his sixth year at the SOE Festival, Chef Doug Cordier’s cooking is always a unique combination of zesty flavours 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. |
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| Rob Makhlouf | |
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Time: 3:00pm |
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Home of the Best Pan Fried Perch in Ontario. That's a pretty big claim and Head Chef Robert Makhlouf of Freddys Cocktail Lounge and Restaurant has the proof. Rob's perch was recently voted #1 best pan fried perch in Ontario by readers of My New Waterfront Home .com. Having recieved the most votes says kudos about Rob's ability at his family's 20 plus year old restaurant. Hard work and dedication is what has made this popular establishment on Point Pelee Drive successfull. Menu favourites include Freddys fried chicken, liver&onions succulent ribs, made to order pizza and New York steak dinners. Staying true to his Lebanese roots Rob also offers hummus,tabouli, baba ganoush,falafel and kafta wraps.Miss this Demo and you miss out.
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| Marty Friedburg | |
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| Time: 4:00pm Speaker: Marty Friedburg Topic: Wine Basics 101 – Marty's non-technical approach to the basics includes: What is wine? How to use a waiter's corkscrew. How to open a bottle of champagne. How to hold a wine glass. How to store wine. How to taste wine. The myth of breathing. Q & A if time permits. |
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Marty has been involved in the wine industry for over 30 years. As a judge in the All-Canadian Wine Championships, he is enthusiastic about Canadian wines and the future of the Canadian wine industry. Today's "Wine Basics 101" presentation is not about the industry, but rather, is an interactive and fun presentation for consumers who enjoy wine but don't know a lot about it. Time to get rid of that intimidation you feel! |
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Sunday
| Chuck Koury | |
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| Time: 1:00pm Restaurant: Seasons Bistro Chef: Chuck Koury Culinary Delight: TBD |
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Head Chef Charles Koury aka “Chuck”
It is with great pleasure that we have Chef Chuck Koury as the head of our team. With over eighteen years of culinary experience, he brings his talents to the table. He is a graduate of the Stratford Chefs School, where on request he offers his expertise on Middle Eastern cooking with the graduating class of the Culinary Program. His passion for food is reflected in his craft. The artistry in his presentation is something to behold and the flavour is ever lasting. Food should be something to savor, enjoy, experience and delight the palette, and it is all that at Seasons Bistro. Chef Koury does our Essex County farmers justice. Bistro style is a complement of international cuisine; it draws from all your favorite childhood memories of experiencing new foods along your travels and gives you that satisfied feeling. Chef Koury invites you and your friends to experience the joy of eating. |
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| Jamie Waldron/ Daniele Palanca | |
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| Time: 2:00pm Restaurant: The Butcher of Kingsville/ Ambassador Golf Club Chef: Jamie Waldron/ Daniele Palanca Culinary Delight: TBD |
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The Butcher of Kingsville specializes in local, responsibly raised meats and fresh, seasonal, handcrafted prepared foods. Butcher Jamie Waldron, a Harrow native returns to the region from his title as Head Butcher at Cumbrae’s Dundas, one of the most highly regarded butcher shops in North America to lead the team at the Butcher of Kingsville. His craft is led by the vision to get the consumer the best the region has to offer – from sourcing the animals to offering the consumer the choicest cuts for maximum flavour and enjoyment.
Daniele, an alumnus of the culinary school of St. Clair College of the Arts in Windsor, was formally trained in Rome, Italy under Executive Chef Massimo Bitto. Returning home to Windsor, he was the youngest Head Chef in the city at the age of 21, running a 210 seat fine dining restaurant in the heart of the city’s downtown core. Chef Daniele has been featured on The Food Network and The Discovery Channel and he currently hosts a weekly cooking show that airs on Comcast as well as Cogeco cable networks, and also guest hosts for Fox TV.
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| Carmine Simone | |
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Time: 3:00pm Restaurant: The Pasta House Carm will demonstrate how easy it is to make fresh egg noodle pasta right in your kitchen with a few simple ingredients. Table top versions of his industrial machines allow you to make your own lasagne sheets, spaghetti, and linguini – even ravioli when you purchase a separate attachment. You will sample a fresh pasta product and ‘taste the difference for yourself’. |
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Carm Simone has been a master pasta chef for over 23 years. His love for cooking started a long time ago in his mother’s kitchen; he has a passion for pasta acquiring his knowledge, skill, and recipes from his mother, passed down from generation to generation. Carm is an Italian immigrant from the Abruzzo region of Italy (Central), who specializes in the manufacturing of fresh egg noodle pasta products. Everything from fresh lasagne sheets to spaghetti, ravioli, tortellini, prepared lasagne, manicotti and much, much more. |
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| Crepe Temptations | |
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| Time: 4:00pm Chef: Daniel Choquette Culinary Delight: TBD |
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We started to serve what is now known as "the Original" (strawberries with whipped cream) at the LaSalle Strawberry Festival in 2002. As we continued to serve the Original throughout that summer, we added the Om-le-crepe and came up with a name for new little business, "Crepe Temptations". In 2006, we opened Crepe Temptations Restaurant. We have grown to have many more choices of sweet and savoury crepes, made with our own original recipes using various organic and local flours, along with other organic and local fruits, vegetables, milk (available in glass bottles), ice creams with "true" flavours, our homemade baked goodies including our ever popular 'old fashioned' ginger cookies, homemade signature soups, and more! |
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