*Note: Much of the information contained within this site reflects the completed 2008 Twin Cities Fresh Taste Festival. Please check back soon for complete information on the 2009 Twin Cities Fresh Taste Festival.

 

At the Kitchen Window Cooking Stage, sponsored by Callister’s Farm in the Market

 

Chef Demos moderated by Sue Zelickson

James Beard Award Winner, Sue Zelickson, works closely with local and national chefs, restaurant owners, food purveyors and cookbook authors through her radio program on WCCO Radio. Additionally, Sue has been with the Minnesota Monthly Food & Wine Experience since its inception 15 years ago.

Noon Chef demo

Lori Callister
Callister’s Farm in the Market, Minneapolis

Lori Callister is a wife, mother, chicken farmer, processor, entrepreneur, passionate supporter of sustainable family farmers, promoter of buying locally grown and produced food, and believer in the tenets of Slow Food: good, fair, clean food. Loves to cook and bring people together with great meals and social gatherings. She laughs, loves, and lives life to the fullest.

1 p.m. Chef demo

Scott Pampuch
Corner Table, Minneapolis

Our food is a reflection of the local agriculture in the upper Midwest. Corner Table sources as much of our meat and produce as possible from small family farms in and around the state of Minnesota. We especially want to thank the Southeast Minnesota Food Network and their farmers that supply us with high quality products.

2 p.m. Chef demo

JP Samuelson
jP American Bistro, Minneapolis

JP Samuelson’s interest in food started as a child. He has since worked with chef Ed Brown as a chef at Bouley, as an opening chef for Bobino, and as an executive chef at D’Amico. He has taught at Cook’s of Crocus Hill and the Arts Institute International. Samuelson owns his own restaurant called jP American Bistro, located right next to the Jungle Theatre at 2937 Lyndale Avenue South.

3 p.m. Chef demo

Erick Harcey
Nicollet Island Inn, Minneapolis

Nicollet Island Inn’s Executive Chef Erick Harcey’s cuisine builds on a Classic European foundation with colorful Asian, Southwestern and Mediterranean touches. Chef Erick specializes in preparing international dishes with locally sourced seasonal and organic vegetables, meats, wild game and seafood.

4 p.m. Chef demo

Sandra Sherva
Birchwood Café, Minneapolis

Baking in restaurants since she was 14, Pastry Chef Sandra Sherva has found the past four years at Birchwood to be her largest avenue for creativity yet. Sandra appreciates Birchwood’s commitment to local and looks forward to using each season’s bounty in her baking, be it a summer classic such as strawberry rhubarb cornmeal cobbler or autumn pumpkin in Birchwood’s savory handpie.