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
Saturday, September 24
Heather Christo, "Pure Delicious"
Heather Christo is a trained chef and graduate of Le cordon bleu. Heather and her husband Pete have been blessed with two beautiful daughters, Pia and Coco, and in early 2014 Heather and both of her daughters were diagnosed with severe food allergies. Turning Lemons into Lemonade, Heather has totally rededicated her passions into creating delicious allergy free recipes that everyone can enjoy without missing a thing! When you don’t find Heather in the kitchen with her husband, girls and friends then she is puttering in the garden, taking pictures or writing.
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. 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.
Sunday, September 25
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.
View Full Bookfest Schedule
When:Sept 23-25, 2016
Fri-Sun: llam - 7pm
Where:Baltimore Inner Harbor
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