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November 13 & 14, 2010
Arlington Park Racetrack
Arlington Heights, IL 60006
March 12 & 13, 2011
Drury Lane Oakbrook Terrace
Oakbrook Terrace, IL 60181
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Celebrity Chefs
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At the Great American Cooking Expo,celebrity chefs (please scoll down) are center stage cooking their specialties for you to taste. Headlining the program will be Chicago's top chefs, running continuous demonstrations to tantalize and entertain you with their culinary prowess.
Participants will prepare their signature dishes and educate you on the proper pairing of food and wine. The demonstrations are included in the price of admission to this Grand Tasting Event. And dont forget to take a recipe with you so you can apply what you have learned and master the
dish at home!
Every attendee visiting the cooking demonstrations will be able to sample each course prepared by our chefs, plan to attend early as seating for the cooking demos are limited.
Demonstration Schedule
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Click on the Chef's Name to See Bio and Menu Details
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Friday 10-23 – 6:30pm
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Saturday 10-24 – 11:30am
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Sunday 10-25 – 11:30am
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Rick Petrocelly
The Olive Tap
Illinois Cooks Stage
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Kim Arteaga
Once Upon A Kitchen
Illinois Cooks Stage
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Ying Stoller
Ying’s Kitchen
Illinois Cooks Stage
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Friday 10-23 – 7:30pm
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Saturday 10-24 – 12:30pm
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Sunday 10-25 – 12:30pm
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Pete Trusiak
Viking Cooking School &
Culinary Shop
Viking Cooking School Grand Stage
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Pete Trusiak
Viking Cooking School
Viking Cooking School Grand Stage
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Pete Trusiak
Viking Cooking School &
Culinary Shop
Viking Cooking School Grand Stage
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Friday 10-23 – 8:30pm
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Saturday 10-24 – 1:30pm
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Sunday 10-25 – 1:30pm
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Howard Helmer
Sponsored By
Illinois Dept of Agriculture
American Egg Board
Illinois Cooks Stage
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Camille Stagg
Author
The Parthenon Cookbook
Sponsored By
Agate Publishing
Illinois Cooks Stage
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Kelly Rudnicki
Author
THE FOOD ALLERGY MAMA'S BAKING BOOK
Sponsored By
Agate Publishing
Illinois Cooks Stage
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Friday 10-23 – 9:00pm
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Saturday 10-24 – 2:15pm
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Sunday 10-25 – 2:30pm
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Bridget Albert
Author
Market Fresh Mixology
Sponsored By
Agate Publishing
Viking Cooking School Grand Stage
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Howard Helmer
Sponsored By
Illinois Dept of Agriculture
American Egg Board
Viking Cooking School Grand Stage
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Howard Helmer
Sponsored By
Illinois Dept of Agriculture
American Egg Board
Viking Cooking School Grand Stage
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Saturday 10-24 – 3:00pm
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Sunday 10-25 – 3:30pm
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Renee Ferguson
Author
Talk Turkey To Me
Illinois Cooks Stage
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Mary Rose Hoover
Cucina Della Rosa
Cooking School
Illinois Cooks Stage
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Saturday 10-24 – 3:45pm
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Liz Hawari
Pelago Valley
Viking Cooking School Grand Stage
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Friday 10-23 – 6:30pm - Illinois Cooks Stage
Rick Petrocelly - Founder/CEO The Olive Tap,
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Certified Olive Oil Consultant and Founder/CEO of The Olive Tap, Rick Petrocelly apprenticed under Horatio Petrocelly at Petrocellys Restaurante in Pittsburgh, Pennsylvania.
Featured regularly in Chicago area newspapers and magazines, Rick has appeared on WGN and FOX Chicago TV. He regularly conducts cooking classes at The Chicago Botanic Gardens, and at various North Shore and Lake County venues focusing on Expanding the culinary repertoire of home cook
With a foundation of Southern Italian Abruzzo and Calabrian dishes, Ricks take an eclectic approach to home cooking that focus on seasonal ingredients and less complex preparations home cooks can master with ease.
Rick will be appearing with the assistance of Mary Rose Hoover, President and Instructor of Cucina Della Rosa Cooking School in Barrington, IL. Her Puglia, Italy inspired style is a perfect complement to Petrocellys.
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Wild Mushroom Salad with Truffle & Balsamic Vinaigrette
Crepe Manicotti.
Crepe Manicotti stuffed with Braised Osso Bucco al Verdure,
Sauce Mornay.
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Pete Trusiak - Culinary Director / Instructor – Viking Cooking School & Culinary Shop
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After receiving his classical training at the Western Culinary Institute in Portland, Oregon, Chef Pete Trusiak began working with the James Beard Foundations 2001 Best Chef of the Midwest, Odessa Piper at L'etoile.
Chef Pete has highlighted his cooking expertise through various media outlets including television segments on Chicago ABC 7, Chicago Fox, HGTV's Design Challenge, and as host of his own cooking show called “Cooking with Pete” carried by the local cable network in Naperville IL. He has been featured in print in Gourmet Magazine, North Shore Magazine, Chicago Home and Garden Magazine, and the Chicago Tribune.
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Friday 10-23 – 7:30pm - Viking Grand Stage
Walnut and Herb Crusted Goat Cheese Salad
MacFarlane Pheasant Confit with River Valley Mushroom Strudel
Reisling Poached Pears
Saturday 10-24 – 12:30pm - Viking Grand Stage
MacFarlane Pheasant Rumaki with Niman Ranch Bacon
Oven Roasted “Drunken” MacFarlane Pheasant with
Roasted Red Pepper and Long Bean Balsamic Salad
Apple Ginger Galette
Sunday 10-25 – 12:30pm - Viking Grand Stage
Caramelized Onion and Goat Cheese Tart
Seared MacFarlane Pheasant Breast with
Sautéed Butternut Squash Ravioli and Apple Cider Gastrique
Panna Cotta
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Friday 10-23 – 8:30pm - Illinois Cooks Stage
Saturday 10-24 – 2:15pm - Viking Grand Stage
Sunday 10-25 – 2:30pm - Viking Grand Stage
Howard Helmer - World’s Fastest Omelet Maker twice earning the Guinness Book record!
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For 30 years nationally known Helmer has been scrambling to spread the good word about the good egg through personal appearances. You’ve seen him twice on Oprah, and on Good Morning America, Live with Regis and Kathy Lee, CBS This Morning, Roker on the Road and frequently on Cooking Live with Sara Moulton on the TV Food Network. He is a frequent guest on “Martha Stewart Living Radio”. Feature articles about him have been published in The New York Times, Good Housekeeping, Family Circle and Woman’s Day.
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Howard will demo a standard French-filled style omelet that can be made in 40-seconds, an open face omelet turned into a flour tortilla wrap, a classic American Denver-Western omelet, a classic French Omelet Lorraine with wine in the egg batter, and an omelet with the egg batter spiced with creamy salad dressing
For the Fall season an apple, bacon and pecan omelet coated with maple syrup "candy" and a strawberry, kiwi and banana omelet flambe.
Howard will conclude his performance demonstrating a fabulous quiche made in minutes using a frozen deep dish pie shell, a speedy spinach/parmesan soup with a steam-basted egg floated on top, plus holiday deviled eggs made in, and piped from a ziploc baggie.
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Friday, October 23, 9:00pm - Viking Grand Stage
Bridget Albert - Author Market Fresh Mixology
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As a master mixologist at Southern Wine and Spirits of Illinois and director of the Academy of Spirits and Fine Service she has won numerous awards including first place at the Tale of the Cocktail Bar Chef Competition. She has been featured on radio and TV, including the Food Network's Iron Chef America, Chicago Sun-Times, Time Out Chicago, Fox News Chicago, NBC5 Taste, CBS Morning News Chicago, and ABC Morning News Chicago.
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Join Bridget as she prepares:
Hot Cider, Hot Buttered Rum, Meyer Southside, Fig Side Car
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Saturday 10-24 – 11:30am - Illinois Cooks Stage
Kim Arteaga - Executive Chef, Syndicated Columnist
and Co-Owner of Once Upon A Kitchen.
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Born in Venezuela Chef Kim received her Certified Chef degree from the Florida Culinary Institute. As a member of the American Culinary Federation since 2001 her cooking expertise ranges from South and North American cuisine to Italian, French, Spanish, and Asian and she and her husband Ellory provide Personal Chef Services throughout Northern Illinois and Southern Wisconsin.
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Join Chef Kim as she prepares Tapas Appetizers and Entree . . .
Dates Wrapped in Bacon with Red Bell Pepper Coulis
Chickpeas and Chorizo
Scallop Cazuela with Manchego Cheese
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Saturday, October 24, 1:30pm - Illinois Cooks Stage
Camille Stagg - Author The Parthenon Cookbook
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As the former food editor for Cuisine magazine and the Chicago Sun-Times Camille bring more than 35 years of experience to her performance which will be a must see. An award-winning teacher of culinary classes at College of DuPage she has appeared frequently on television and radio. With numerous professional recipe awards Camille has authored or contributed to 16 books.
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Join Camille as she prepares:
Tzatziki - Traditional Yogurt, Cucumber, and Garlic Dip
Village Salad
Roast Leg of Lamb
Yogurt with Honey and Walnuts.
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Saturday 10-24 – 3:00pm - Illinois Cooks Stage
Renee Ferguson – Author Talk Turkey To Me
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Discover how to make Thanksgiving Day less stressful and more successful by learning the secrets and tips to choosing a menu that can be made in advance and how to make it taste delicious on Turkey Day. Whether you are “traveling with turkeys”, bringing a side dish to Grandma’s house or just don’t want to deal with the mess in your kitchen during the Holidays, find out how you can become a Holiday Hero without the stress!
Cookbook author, guest speaker and former ButterballÒ expert Renee Ferguson appreciates great food and good times shared with friends and family and knows how to keep stress to a minimum!. She has appeared on the Food Network in a “Throwdown” with Chef Bobby Flay, Southern Living and Southern Lady magazines, appeared on radio and TV spots including “Oprah and Friends Thanksgiving Day Special”, QVC, NBC, ABC, CBS, Fox, NPR, WGN, consulted with the History Channel, and has fielded thousands of questions from stressed out everyday people determined to learn the tips and tricks needed to celebrate the Holiday seasons with pizzazz.
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Make Ahead Menu:
Delicious Sliced Roasted Turkey
Cranberry-Orange Salsa
Retro Stuffed Salad Wedge
Apple Crostada
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Saturday 10-24 – 3:45pm - Viking Grand Stage
Liz Hawari - Private Cooking Instructor and Founder of Pelago Valley Italian Seasonings
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Chef Liz transforms the kitchen into a gourmet affair by using an array of seasonings and spices that truly captures authentic Italian flavors. Perfecting recipes that have been handed down for generations Chef Liz will teach you how to create an explosion of flavor that tantalize your tastebuds.
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Appetizer- Italian Herbs with bread and olive oil
Entree- Pollo Aglione- Tender chicken breast medallions seasoned and sautéed in white wine
Side 1- Vesuvio Potatoes- Potato wedges roasted with vesuvio herbs
Side 2- Grilled Vegetables- Green and yellow zucchini, bell peppers and asparagus, grilled Roman style
Dessert- Strawberries with Red Wine
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Sunday 10-25 – 11:30am - Illinois Cooks Stage
Ying Stoller
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Cooking Instructor / Cookbook Author Ying Stoller honed what would become her signature style and created a casual, fun and simple teaching approach to time-honored Chinese Cuisine.
Growing up in China, Ying traveled extensively capturing and experiencing numerous Chinese Cooking Styles. Equipped with the knowledge of her homeland, Ying traveled to the states and settled here in Chicago. At the urging of numerous students Ying released her first cookbook "Ying's Chinese Cookbook, Authentic but Simple".
Featured many times in different local newspapers, radio programs and TV shows including ABC 7 and WGN as well as this year's Taste of Chicago, Ying will show you tips and tricks that make Chinese cooking simple and outstanding!
We all love it, but do we really know how to prepare it? Come learn from the Master and please plan to join Ying as she prepares . . .
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Join Chef Ying as she prepares Genuine Far Eastern Fare including
Soup
Hot & Sour
Appetizer
Pot Stickers
Entrée
Sweet & Sour Chicken
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Sunday, October 25, 1:30pm - Illinois Cooks Stage
Kelly Rudnicki - Author THE FOOD ALLERGY MAMA'S BAKING BOOK
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One of the most articulate and appealing voices in the allergen free cooking arena. Kelly was inspired to create delicious recipes as a result of her oldest son's severe food allergies. She has developed and refined her recipes from everything from cookies to artisan breads to desserts to pancakes to after-school treats.
Kelly will also field questions from the audience to assist you with your allergen free Holiday baking.
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Join Kelly as she prepares:
Snickeroos and Chocolate Chip cookies.
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Sunday 10-25 – 3:30pm - Illinois Cooks Stage
Mary Rose Hoover – Chef/Owner Cucina Della Rosa Cooking School, Barrington, IL
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Known for being a favorite cooking instructor in Chicago's Northwest Suburbs, she has touched the lives of thousands while helping them create traditional and celebrated Italian cuisine.
Elevating familiar flavors to an art form the admired Chef Mary Rose has developed a personal style that is clearly defined and grounded in unique Italian Custom.
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Please join Chef Mary Rose as she prepares
Appetizer
Breasola Rolls
Pasta
Handmade Gnocchi with a gorgonzola sauce
Entrée
Beef braised in Barolo wine
Clay Pot Cooking Style
Dessert
Palm Leaves
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