Savor World Cuisine on the Culinary Stage

Saturday, March 9

Hosted by Chef Rock Harper

Whether creating a five star meal or inspiring others with his culinary finesse, Chef Rahman “Rock” Harper uses his passion, humor, and professionalism to bring the best out of each experience he is involved in. Since winning Hell’s Kitchen, Chef Rock has expanded his talents to writing and culinary instruction and is currently the Director of Kitchen Operations to the DC Central Kitchen program, an organization committed to ending poverty, homelessness and hunger in the District of Columbia.

Trey Wheat, Mixologist

Presentation: Drink Up!
Recipes: My Ty (Japan), Erotique (France), Flavored Mojito (Cuba) and In a "Russ" IA (Russia)

Explore the world through a few cocktails with mixologist Trey Wheat. During this hour, Trey will prepare cocktails inspired by four countries where people love to vacation in or fantasize about. A few attendees will also have the chance to showcase their skills on stage as well.

Presented By:

Captain Linda Greenlaw

Presentation: Life on the Seas with Captain Linda Greenlaw
Recipe: Swordfish with Blood Orange and Ginger (Samples will be served)

Meet and hear tales from the seas with America's only female swordfishing captain Linda Greenlaw. As a commerical fisherman and author, Linda has appeared on "Good Morning America" and "The Martha Stewart Show" and is currently on the Discover Channel's show "Swords: Life on the Line," and will share one of her favorite swordfish recipes.

Presented By:

Sucheta Rawal, Go.Eat.Give

Presentation: How to Find the Real Cuisine of a Country?

Food is an integral part of the cultural experience when traveling abroad. But how do you find the real food of a country, not the made for tourist fare? How do you learn what locals cook at their homes, which restaurant they favor and what are the traditions they follow? International travel writer and founder of the movement, Go Eat Give, Sucheta Rawal, will share her secrets on how to get a flavor of the authentic cuisine at a foreign destination and create a rich culinary experience.

Attend this session to win a 2 nights stay at Hilton Quebec, Canada.    Text "GOEATGIVE" to 22828 to sign up.

Presented By:

Chef J. Jackson, Entrée Metropolitan

Presentation: A Taste of the Caribbean
Recipe: Jerk Popcorn Crusted Chicken Strips with Mango Mint Dipping Sauce

Take a quick trip to the Caribbean with these chicken strips that are marinated in a Caribbean blend of spices then breaded in a unique crushed popcorn breading, pan fried to golden and served with mango mint dipping sauce that balances the fiery strips.

Presented By:

Hosted by Chef Rock Harper

Whether creating a five star meal or inspiring others with his culinary finesse, Chef Rahman “Rock” Harper uses his passion, humor, and professionalism to bring the best out of experience he is involved in. Since winning Hell’s Kitchen, Chef Rock has expanded his talents to writing and culinary instruction and is currently the Director of Kitchen Operations to the DC Central Kitchen program, an organization committed to ending poverty, homelessness and hunger in the District of Columbia.

Culinary + Travel Panel, Hosted by Rock Harper
Sucheta Rawal, Travel Writer
Pierre Thiam, Chef, Restaurateur and Cookbook Author
Marc d'Entremont, Chef and Journalist

Learn how to taste your way around the world from a few experts. With culinary at the forefront of any travel experience, our experts will share how to have the best culinary experience no matter where you go in the states or around the world.

Chef Geoffroy Deconinck, Natalie’s at Camden Harbour Inn

Presentation: The Cuisine and Spirit of New England
Recipe: Maine Lobster, Rutabaga puree, Vanilla, Broccolini and Brussels Sprouts, Butternut Squash Gnocchi, Shellfish Foam

With sweeping panoramic views of Camden Harbor, the mountains and Penobscot Bay, the Camden Harbour Inn's AAA Four Diamond restaurant Natalie's combines impeccable European style and the welcoming spirit of New England. Executive Chef Geoffroy Deconinck will demonstrate his modern take on classical French cuisine using ingredients sourced from local Maine fishermen and farmers.

Presented By:

Chef Pierre Thiam

Presentation: Senegalese Inspired Cuisine
Recipe: Black-Eyed Pea Puree with Sauteed Eggplant Wrapped In Banana Leaves (Abala)

Join Chef Pierre Thiam of New York as he shares stories of culinary inspiration from his native country of Senegal and travels around the world. Attendees will also get a preview into his latest project, the world’s highest pop up restaurant set to open for a few days this August in Tanzania.