What's Cooking Stage

The What’s Cooking Demo Stage will be located on the exhibit floor and offers authors/chefs an opportunity to do a live demo on the Demonstration Stage and to autograph their latest books!

Stop by to hear your favorite author/chef, enjoy the book signings and even some samples!

Time  Friday, Jan. 30 Saturday, Jan. 31
Sunday, Feb.1
10:30am-11:30am   Anupy Singla  
1:30pm-2:30pm    (1:00-2:00)Maria del Mar Sacasa
2:30pm-3:30pm    Kim Lutz (2:00-3:00)Gary Wiviott & Colleen Rush
3:30pm-4:30pm   Stephanie Pederson (3:00-4:00) Mindy Segal
5:30pm-6:30pm Berghoff Catering & Restaurant Group    







Berghoff Catering and Restaurant Group - Cooking with Carlyn Berghoff

Carlyn BerghoffJoin Carlyn Berghoff, 4th generation and CEO of The Berghoff Restaurant as she shares her family secrets, gluten-free tips, and demos a classic Berghoff dish.  Hear the stories from the 116 year old operation and taste what makes Berhoff a classic Chicago destination.

For more than a century, the Berghoff name has been synonymous with superb food, family tradition, and hospitality excellence – and is an iconic Chicago dining experience. Today the Berghoff Catering & Restaurant Group, under the helm of fourth generation Carlyn Berghoff, includes the historic Berghoff Restaurant – one of the nation’s oldest family-run businesses, Berghoff Café, and Berghoff Catering.

Indian For Everyone-Anupy Singla

Anupy SinglaCookbook author and journalist Anupy Singla is fast becoming one of the country’s foremost authorities on Indian food and cooking. She is the author of three books. Her latest, Indian For Everyone, which will be released Oct. 17, 2014, is a compilation of the most popular Indian recipes outside of India. From Spinach Pakoras to Aloo Gobi, Tandoori Chicken, and even key desserts - it's all in there. The recipes are authentic but then show you how to make them healthier, lighter, and even vegan and Gluten Free (GF) where it makes sense.

Born in India and raised outside of Philadelphia, Anupy grew up visiting her grandfather's childhood village in Punjab. She first learned to cook traditional, spicy Punjabi-style food from him. It was this passion that compelled her to leave daily reporting to teach her young girls how to appreciate good Indian food and blog about it on indianasapplepie.com - now also the name of her company.

Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth-Kim Lutz

Kim LutzKim Lutz is a Chicago-based author and founder of Welcoming Kitchen (welcomingkitchen.com), a Top 25 Food Allergy Mom Blog and Top 25 Vegetarian/Vegan Mom Blog. She is a contributor to the influential website VegNews.com and coauthor of The Everything Organic Cooking for Baby and Toddler Book and The Everything Guide to Cooking for Children with Autism (both Adams Media). Lutz has been featured in the Chicago Sun-Times, Mothering magazine, and Chicago Parent, among other media. Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes, published by Sterling, received a Silver Nautilus Award in 2012 and has received glowing reviews from Library Journal, VegNews, Living Without, and Vegetarian Journal.

Coconut: The Complete Guide to the World's Most Versatile Superfood-Stephanie Pederson

Stephanie PedersenStephanie Pedersen, MS, CHHC, AADP, is a nutritionist, certified holistic health counselor, and author of more than 20 books, including Sterling's The Complete Guide to the Ultimate Superfood and Kale: The Complete Guide to the World's Most Powerful Superfood. In addition to hosting her weekly radio show (YourBigLife on Universal Energy Radio), she is a busy speaker, cooking instructor, and working nutritionist. To learn more about her, visit StephaniePedersen.com.



Low & Slow: Master the Art of Barbeque In 5 Easy Lessons - Gary Wiviott and Colleen Rush

Gary WiviottGary Wiviott is Chicago’s go-to expert for barbecue.  He participates in panel discussions, conducts live cooking demonstrations, and, even in Chicago’s notoriously brutal winter, answers questions about the best barbecue in the city or how to set up a smoker in 13°F weather. 

Gary is the founding father and owner of LTHForum.com, the Chicago-based culinary chat site. 
His site logs an average of 6 million hits per month. Gary is also a respected authority in the most popular national barbecue forums and food communities, including TheSmokeRing.com, Slow Food USA, Chowhound.com, the Society for the Preservation of Traditional Southern Barbecue, the Chicago Culinary Historians and more. 

Please visit him online at www.lowslowbbq.com.

Colleen Rush is the author of The Mere Mortal’s Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas (Broadway, 2006).  She writes about food and cooking for various national magazines.

As a Louisiana native, Rush knows good eats but knew very little (okay, nothing) about barbecue before meeting Wiviott – thought nothing of using lighter fluid. She has since reformed her ways and makes a damn fine pulled pork sandwich.

Summer Cocktails-Maria del Mar Sacasa

Maria del Mar SacasaA graduate of the International Culinary Center, Maria del Mar Sacasa is a writer, food stylist, and recipe developer who has worked for Vogue, Lucky, and Cook's Country.  Her styling work has appeared in numerous print publications, TV commercials, product packaging, and cookbooks.  She is author of Winter Cocktails, and she writes 'Sandwiched" and "Let Them Eat Cake" columns for Serious Eats.  She lives in New York City and Los Angeles. 



Cookie Love - Mindy Segal

Pastry creator MINDY SEGAL specializes in contemporary American cuisine, putting a modern twist on traditional classics. The James Beard Foundation nominated her for Outstanding Pastry Chef in the country five years in a row, and she has been featured in the New York Times, the Wall Street Journal, Food & Wine, and O, the Oprah magazine, as well as made appearances on television, including Today and the Food Network. Mindy is the proprietor of Chicago's popular HotChocolate Restaurant and Dessert Bar.