Sponsored by: Renewal Remodels and Additions Bates Technical College

2021 Cooking Program: Learn More About The Chefs!

Thursday Oct. 21

Noon – Kristi Slotemaker “Cheeseologist” of River Valley Cheese, Preparing Let’s Stretch Mozzarella
1:00pm – Stephanie Lentz of Scoops Marketplace, Preparing Kale Salad and the Low Waste Kitchen w/ Stephanie Lentz
2:00pm – Executive Hudson Slater the Flavor Hammer, Preparing Boujee Breakfast Biscuit

Friday Oct. 22

Noon – Kristi Slotemaker, “Cheeseologist” of River Valley Cheese, Preparing Let’s Stretch Mozzarella
1:00pm – Kris Blondin of Amitie Wine Company, Preparing Lemon and Blueberry Friands
2:00pm – Sous Chef Jacob Howell from NUE, Preparing Red Red Black Eyed Pea Stew
3:00pm – Chef Jan Parker from Jan Parker Cookery, Preparing Filipino Dinner Table from Start to Finish

Saturday Oct. 23

Noon – Chef Angel Navarro from Asados and Angel’s Cocina, Presenting Cauliflower Sopes
1:00pm – Chef Jon Maley of Chuch, Preparing Chicken Butchery Lesson, and Plate: Roast Chicken, Carrots, Hazelnuts, Jus
2:00pm – Chef Abigail Bardwell, Preparing Hearty Wild Mushroom Bisque w/ Crisped Yam
3:00pm – Chef Warnessa Victorian from Lizzie Lou’s Too

Sunday Oct. 24

Noon – Chef Blake Lord Wittig from Spice Lab at Harmon Taproom, Preparing Glazed and Caramelized Carrots w/ Harissa, Labneh and Dukkah and Roasted Pork Loin
1:00pm – Aura Mae the Kitchen Beautician, Preparing Turkey Lemon Artichoke Soup
2:00pm – Chef Hudson Slater the Flavor Hammer, Preparing Boujee Breakfast Biscuit