When:
Sept 22-24, 2017
Fri - Sun: 11am - 7pm
Where:
Baltimore Inner Harbor
Baltimore Book Festival Main Logo

LOCATION

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.

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Stage: Kaufman Pavilion at Rash Field, 201 Key Highway, Baltimore, MD 21230



Friday, September 22




11AM

Kerry Dunnington, The Seasonal Kitchen: Farm-Fresh Ingredients Enhance 165 Recipes

Kerry Dunnington is a Baltimore-based award-winning cookbook author, caterer, food blogger, and curator of unique culinary concepts. With a devoted following on social media, Kerry loves to share her fresh ideas, innovative recipes, and culinary adventures at Williams-Sonoma, Whole Foods Market, open-air farmers' markets and many other food locales. Kerry's work is inspired by locally-based, farm-to-table eating and she is committed to following the rhythm of the food seasons. She is passionate about creating and sharing exciting and healthy food combinations, teaching cooking classes, and writing cookbooks.

Event Details

12:30PM

Royal Sonesta / Explorers Lounge Cooking Demo

For more than 20 years, Chef Lloyd Titus, Executive Chef for Royal Sonesta Harbor Court Baltimore, has brought his passion for food and cooking to the various places he has worked around the country. At the Book Festival, he will delight the audience with his culinary talents as he prepares a traditional gumbo complete with fresh seafood, andouille sausage and just the right amount of spice.  Chef Titus oversees the hotel’s delivery of Food Is Art- Sonesta’s focus on delivering creative, locally inspired menus that assist the hotel in immersing its guests into the local culture.

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2PM

Kathy Hornig: 22 Years of Cookbooks: My Favorite Baltimore Book Festival Recipes Revealed

Emeril Lagasse, Cat Cora, Patrick O’Connell, Jeff Henderson, Mario Batali, Ree Drummond … since its inception in 1996, the Baltimore Book Festival has played host to many of America’s top chefs.  Here, festival director Kathy Hornig shares a few of the recipes she’s collected along the way.

Event Details

3:30PM

Kevin Brown, SNAC & Nancy Cooking Demo

Owner of the Station North Arts Café & Nancy by SNAC and Food for Thought Stage emcee takes the stage.

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5PM

Ancient Ales & Extreme Brewing Dogfish Head Panel Discussion

Featuring Sam Calagione, Founder of Dogfish Head Brewery and author of Project Extreme Brewing: An Enthusiast's Guide to Extreme Brewing at Home and Dr. Patrick McGovern, Ancient Brews: Rediscovered and Recreated, this happy hour includes Ancient Ale tastings and an ale/food pairing sample from Dogfish Head Alehouse. Plus, enjoy release samples of Dogfish Head’s new beer, Puddin' Wine.

Event Details



Saturday, September 23




11:30AM

McKay Jenkins, Food Fight: GMOs and the Future of the American Diet

McKay Jenkins has been writing about people and the natural world for 30 years. His new book is Food Fight: GMOs and the Future of the American Diet. He is also the author of ContamiNation, which chronicles his investigation into the myriad synthetic chemicals we encounter in our daily lives, and the growing body of evidence about the harm these chemicals do to our bodies and the environment. His book, Poison Spring, co-written with E.G. Vallianatos, has been called “a jaw-dropping expose´ of the catastrophic collusion between the Environmental Protection Agency [EPA] and the chemical industry.”

Event Details

1PM

Lunch At The Homesick Restaurant

Laura Lippman, Ann Hood and Michael Ruhlman discuss the way fiction informs food and food informs fiction, both in their own work and the works of others. Audience members who know their fictional food will have a chance to win some distinctly Baltimore treats.

Event Details

2:30PM

Steven Raichlen, BARBECUE SAUCES, RUBS, AND MARINADES, Bastes, Butters, and Glazes, Too

Steven Raichlen is the author of Project Smoke, The Barbecue! Bible, How to Grill, and six more live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Esquire, Food & Wine, and Bon Appétit, and he teaches Barbecue University classes at the Broadmoor resort in Colorado Springs. His TV shows include the PBS series “Steven Raichlen’s Project Smoke,” “Primal Grill,” “Barbecue University” and the French language show “Le Maitre du Grill.” Raichlen has lectured on the history and culture of barbecue at the Smithsonian Institution, the Library of Congress, and Harvard University. In 1975, Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris.

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4PM

National Aquarium presents: Barton Seaver

Join writer, chef and sustainability advocate Barton Seaver and the National Aquarium’s Director of Seafood, Tj Tate, for a conversation about the heritage, culture and future of seafood. Seaver will share insights from his upcoming anthropology American Seafood, a seminal reference on our country’s relationship with the ocean’s abundance, and the two will discuss the history and community of fishing, examining why we must now embrace sustainability, for our ocean and ourselves.

Event Details

5:30PM

Katie Sampayo, Eat to Thrive: The Anti-Diet Cookbook

Katie Sampayo is the founder of katiesampayo.com, Live to Thrive, LLC., and is the author of the #1 Amazon Bestselling book, “Eat to Thrive: The Anti-Diet Cookbook”.

She is a certified personal trainer, yoga and barre instructor, nutrition expert, self-made cook, adventure-seeker, and lover of life. Her mission is to help others live amazing and thriving lives through sharing her knowledge and passion about health, wellness, and nutrition.

Katie is looking forward to traveling the world and sharing her mission with as many people as she can. Her goal is to positively impact one million lives, and she is excited for the challenge.

Event Details



Sunday, September 24




11:30AM

Libbie Summers, 15 Minute Healthy Desserts

Libbie Summers first earned her culinary chops below deck as a chef on private yachts—honing her cooking skills under extreme weather and guest conditions. Today, Summers is the artistic director of her own lifestyle brand, A Food-Inspired Life, and creative culinary director of Baltimore-based meal kit delivery service, Terra's Kitchen. Summers is the author of three books: The 2014 Indie Award winning Sweet and Vicious –baking with attitude (Rizzoli, 2014), Brown Sugar (Short Stack Editions, November 2014) and the NY Times notable book, The Whole Hog Cookbook (Rizzoli, 2011). She maintains her body and body of work are both food inspired.

Event Details

1PM

Chitra Agrawal, From Brooklyn to Bangalore (and now to Baltimore!)

Author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn and the blog ABCDs of Cooking, as well as founder of Brooklyn Delhi, an award-winning Indian condiments line, Chitra shares her family’s vegetarian recipes from India with a slant on seasonality and local ingredients. Her work has been featured in The New York Times, Food & Wine, Saveur, and Zagat, among others.

Event Details

2:30PM

Chef Shaun O’Neale, My Modern American Table (Winner of MasterChef Season 7)

Chef Shaun O’Neale, a DJ from Las Vegas, Nevada, earned his spot in the MasterChef Kitchen by cooking a surf and turf dish topped with foie gras and a bone marrow buerre blanc sauce. He didn’t stray from his high-end, fine-dining influence on his dishes, which led him to winning multiple Mystery Box Challenges and securing his spot in the finale. The finale is where he wowed not only Gordon and Christina, but also guest judges Wolfgang Puck and Daniel Boulud with his three delicious dishes: an appetizer of miso halibut cheeks with vadouvan carrot puree and pickled mushrooms; an entrée of ancho coffee-roasted venison loin with roasted chanterelles and smoked plums with a truffle demi-glaze; and a salted caramel chocolate tart for dessert. In the end, it was Shaun’s exquisite flavors and thoughtful dishes that won over the judges and earned him the MasterChef title.

Event Details

5:30PM

Joan Nathan, King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around The World

Joan Nathan is the author of numerous cookbooks, including Jewish Cooking in America and The New American Cooking, both of which won the James Beard Award and the IACP Award for best cookbook of the year. She was the host of the nationally syndicated PBS television series Jewish Cooking in America with Joan Nathan, based on the book. A frequent contributor to The New York Times, Tablet magazine, and other publications, Nathan is the recipient of numerous awards, including James Beard’s Who’s Who of Food and Beverage in America, Les Dames d’Escoffier’s Grande Dame Award, and Food Arts magazine’s Silver Spoon Award, and she received an honorary doctorate from the Spertus Institute of Jewish Culture in Chicago.

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