LOCATION

The Food for Thought stage  offers festival-goers a chance to sample delicious recipes prepared  by celebrity chefs and cookbook authors in the live demo kitchen! 

Food for Thought Stage

The Food for Thought stage offers festival-goers a chance to learn and sample delicious recipes prepared by celebrity chefs and cookbook authors. All recipes and samples will be prepared using groceries and supplies sourced from the Baltimore Farmers Market & Bazaar.

Stage: Kaufman Pavilion, Baltimore’s Inner Harbor



Friday, September 23




11AM-12PM

Zeke's Coffee

The Food for Thought Stage kicks off Friday with a wake-up call from Zeke’s Coffee, and a mountain of monkey bread prepared by our own kitchen-trained staff.  Enjoy free samples of both!

Event Details

12:30-1:30PM

Chef Titus of the Royal Sonesta Harbor Court Hotel

Enjoy a lunchtime cooking demo and tasting with Chef Titus of the Royal Sonesta Harbor Court Hotel.

Event Details

2-5PM

Happy Hour with Chef Egg

Happy Hour starts at 2pm with Baltimore’s own Chef Egg! He’ll be demonstrating delicious recipes with, and sampling our on-site local adult beverages: Boordy Vineyards, Heavy Seas Beer, The Brewer’s Art and Union Craft Brewing. All are pouring at the Book Festival in front of the BBF Café in West Shore Park.

Event Details

5-6:30PM

Happy Hour's Final Act

Happy Hour's final act starts around 5pm with Chef Egg whipping up libations and noshes with Blackwater Distilling's Picaroon Rum.

Event Details



Saturday, September 24




11:30AM-12:30PM

Melanie Underwood, Making Artisan

Chef Melanie Underwood developed her enthusiasm for fresh organic food as a child on her family’s farm in Virginia, where she began cooking at age four. She worked in Washington, D.C., before moving to New York, where she demonstrated her talent for baking and desserts at the Four Seasons Hotel, the Plaza Hotel, Torre di Pisa, and other celebrated New York City restaurants. Since 1996 Underwood has been sharing her expertise as a cooking and baking instructor for professional and recreational programs at the Institute for Culinary Education and is frequently invited to teach privately throughout the country. She has demonstrated her skills on several TV networks, including NBC, ABC, CNN, Food Network, and Oxygen, and has been featured in the New York Times, the New York Daily News, New York magazine, Fine Cooking magazine, and other publications. Melanie is also a co-author of the self-published book Art and Cook, a unique blend of recipes, art, and politics. Her most recent book, Making Artisan Cheesecake, was released August 2015.

Event Details

2-3PM

Heather Christo, "Pure Delicious"

Heather Christo is a formally trained chef, caterer, and the voice behind the popular food blog HeatherChristo.com, as well as a permanent contributor to ThePioneerWoman.com. Her recipes and food photography have been featured in many national magazines and television shows, and she is the author of Heather Christo’s Generous Table and Pure Delicious. She lives in Seattle with her husband and two young daughters.

Event Details

3:30-4:30PM

National Aquarium Presents: Sustainable Seafood Panel

The National Aquarium brings the sustainable seafood conversation from Bay to Book Festival by convening a panel of experts. Chesapeake chef John Shields, James Beard Award-winner Spike Gjerde and oyster expert Patrick Hudson will discuss sustainability and its relationship to economic and ecological Bay health, while providing yummy snacks for the audience! Photographer Jay Fleming will moderate the conversation, while sharing insights gained through photographing life along the Chesapeake Bay for his new book, Working the Water. The panel concludes with an oyster shucking and tasting by Hudson’s True Chesapeake Oyster Co. 

Event Details

5-6PM

Neal Patterson and Kathy Wielech Patterson, "Maryland’s Chesapeake, How the Bay and It’s Bounty Shaped a Cuisine"

The Pattersons will share their passion for the health of the Bay and how they chose the chefs and recipes, while demonstrating and sampling a recipe from the book.

Event Details



Sunday, September 25




12-1PM

Allision & Matt Robicelli, "Robicelli's: A Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes"

The ultimate guide to gourmet cupcakes, featuring grown-up flavors (figs! whiskey! fried chicken!) and the delicious story of a family saved by a love of sweets.

No food coloring. No fondant. No red velvet. Upscale bakery Robicelli’s has become a buzzed-about, in-demand purveyor of decidedly adult cupcakes. Nixing cutesy, pastel-colored dollops of fluff for real ingredients and rich French buttercreams, the husband and wife team have reinvented the cupcake craze for a more sophisticated palate, making each a small piece of the greatest cake ever made. Now their extraordinary recipes are available to the home cook.

Event Details

1:30-5PM

Baltimore Farmers’ Market & Bazaar Vs. Chef Egg

The autumn holds bounties of fresh local deliciousness at the Baltimore Farmers’ Market & Bazaar and the market is challenging Chef Egg for spur of the moment, inspirational dishes anyone can make at home. The stage will be set with a grill and mystery basket of local edibles - the possibilities range from ribs and fish, to all things greens and veggie.  Chef Egg will also be bringing his top 5 favorite cookbooks of all time (can you guess what they are?!).

Event Details



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When:

Sept 23-25, 2016
Fri-Sun: llam - 7pm

Where:

Baltimore Inner Harbor

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