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, Baltimore’s Inner Harbor

Friday, September 22


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.

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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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Kathy Hornig: 22 Years of Cook Books: 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 (along with some juicy behind-the-scenes stories and bloopers!).

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Kevin Brown, SNAC & Nancy Cooking Demo

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Ancient Ales & Extreme Brewing Dogfish Head Happy Hour

Featuring Sam Calagione, Founder, 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.

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Saturday, September 23


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.”

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Asian Cooking with Matt Rodbard

Matt Rodbard is the co-author of Koreatown. Koreatown is a collection of 100 recipes exploring the foods and flavors of Koreatown, a New York Times bestseller and one of the most praised Korean cookbooks of all time. This is not your average soft-focus “journey to Asia” kind of cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why with stories, interviews, and over 100 delicious, super-approachable recipes.

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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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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.

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Sunday, September 24


Michael Ruhlman, Grocery: The Buying and Selling of Food in America, with special guest Laura Lippman

In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America’s relationship with its food and investigates the overlooked source of so much of it—the grocery store. In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen’s as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones.

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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.

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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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View Full Bookfest Schedule

Special Events

Sept 22-24, 2017
Fri - Sun: 11am - 7pm
Baltimore Inner Harbor

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