Wednesday, 10/19
• Noon Tea Madame Tea Shop, LaDonna Olmstead - Introduction to Loose Leaf Teas
• 1:00 hello, cupcake, Allix Weber - Holiday Cupcake Decorating Ideas
• 2:00 Le Cordon Bleu College of Culinary Arts, Chef Jennifer Sohonie - Braised Duck Leg and Rutabaga with Spaetzle
• 3:00 Clover Park Techincal College, Chef William Jolly and Culinary Students
Thursday, 10/20
• Noon Gallucci's Catering, Owners Ron and Treia Gallucci - Braised Short Ribs in a Sour Cherry Demi Glaze
• 1:00 Sizzleworks, Chef Joy Stroh - Ready, Set, Entertain!
• 2:00 The Icing Diva, Lucinda Larson-Olds - Holiday Cake Decorating Tips and Ideas
• 3:00 Tea Madame Tea Shop, LaDonna Olmstead - Introduction to Loose Leaf Teas
Friday, 10/21
• Noon Le Cordon Bleu College of Culinary Arts, Chef Brian Figler - Apple, Gorgonzola Cheese Sourdough Pudding
• 1:00 Stanley & Seaforts, Chef Bo Newcomer - Pan Seared Duck Breast with Tangerine Ginger Glaze
• 2:00 Adriatic Grill, Chef Bill Trudnowski - Simple yet Sophisticated Appetizers for the Holiday Table
• 3:00 Le Cordon Bleu College of Culinary Arts, Chef Jeff Euteneier - Roasted Pork Loin Roulade with Carmelized Apples and Sage, Topped with Cranberry Chutney
• 4:00 Tea Madame Tea Shop, LaDonna Olmstead - Introduction to Loose Leaf Teas
Saturday, 10/22
• Noon Le Cordon Bleu College of Culinary Arts, Chef Darryl Dela Cruz - Hawaiian Holiday Island Flavors: Island Ahi Poki Roll and Chinese Style Snapper Sashimi
• 1:00 Adriatic Grill, Chef Bill Trudnowski - Simple yet Sophisticated Appetizers for the Holiday Table
• 2:00 Le Cordon Bleu College of Culinary Arts, Chef Richard Carpenter - Buche De Noel and Hand Rolled Chocolate Truffles
• 3:00 Salty's at Redondo Beach, Chef Gabe Cabrera - Seafood Bake: Manila Clams and Maine Lobster Baked with Andouille Sausage, Potatoes, Corn on the Cob, and Crusty Bread in a Seasoned Broth
• 4:00 The Icing Diva, Lucinda Larson-Olds - Holiday Decorating Tip and Ideas
• 5:00 Chef Secrets, Chef Keith Jones - Fun and Festive Chicken Dish for the Holidays
Sunday, 10/23
• Noon Noona Pia's, Chef Norm Strim - Balsamic Reductions: Incredible Finishing Sauces - Seared Scallops Served with Bruschetta and Salad
• 1:00 Dolce Lou, Baker Phebe Rossi - Gluten Free Holiday Baking
• 2:00 Tea Madame Tea Shop, LaDonna Olmstead - Introduction to Loose Leaf Teas
• 3:00 Chef Secrets, Chef Keith Jones - Fun and Festive Chicken Dish for the Holidays