Sunday - June 23, 2002

12:00 - 12:30 p.m.

Chef Tim Dove, Chef / Owner of Lonesome Dove Western Bistro, located in the historic stockyards in Ft. Worth, Texas, will prepare "Braised Rabbit and Wild Boar Tamale Tarts". Tim combines the flavors of Spain, France, Asia, Mexico and Italy in a culinary style that reflects the cultures of the Old West and the contemporary cowboy that rides today!

1:00 - 2:00 p.m.

Dr. Tony Mata, technical coordinator of R&D Ranch & the National Cattlemen's Beef Association, has more than 20 years experience in food industry product development. He will reveal brand new steak cuts you can feature on your menu. Be the first to taste them!

Chef Kevin Williamson, a native Texan and Chef / Owner of Ella's and Ranch 616 in Austin, will incorporate the eclectic Texas style that has made his Austin eateries famous into his demonstration. Chef Williamson will showcase a signature beef dish from one of the new steak cuts.

Chef Michael Bomberg, a graduate of the Culinary Institute of America in Hyde Park, NY, has more than 13 years of experience in three of San Antonio's finest hotels. Known for his imaginative preparations and eye-catching presentations, Chef Bomberg will create a signature beef dish featuring a new steak cut you can use on your menu.

2:30 - 3:30 p.m.

Chef Rob Shoaf, sushi chef at Kenichi, one of the hottest sushi restaurants in Texas, will showcase his skills by creating a delicious sushi dish from a fresh whole tuna. Watch as Chef Shoaf uses his culinary expertise to filet the fish and then prepare his popular "Lum Style Tuna Poke".

4:00 - 4:30 p.m.

Chef Derek Poirier began his culinary career by graduating with top honors in Commercial Baking from Malaspina College in Nanaim, BC and is currently the Pastry Chef at the Four Seasons Hotel Houston. Do not miss Chef Poirier's demonstration on dessert centerpieces featuring the live presentation of colorful pulled and blown sugar creations, along with innovative chocolate work that creates customer excitement and puts WOW into any event.

Monday - June 24, 2002

12:00 - 12:30 p.m.

Chef Stefan Wiles, Executive Chef of the Presidio Plaza in San Antonio, has a style of cooking which maintains his distinctive signature flavor. Raised in Germany, Chef Wiles has traveled Europe extensively and has his own way of capturing the recipes of his childhood and country. You do not want to miss his "Yellow Fin Tuna Tacos".

1:30 - 2:00 p.m.

Chef Luis Sanchez is currently Executive Chef for Cordua Restaurants, which includes Americas, Churrascos and Amazon Grill. Luis has also worked with the Bon Appetit Food Show in Dallas and the Hill Country Wine and Food Festival. Chef Sanchez will dazzle you with his signature beef creation.

2:30 - 3:30 p.m.

Dr. Tony Mata, technical coordinator of R&D Ranch & the National Cattlemen's Beef Association, has more than 20 years experience in food industry product development. He will reveal brand new steak cuts you can feature on your menu. Be the first to taste them!

Chef Peter Rosenberg was born in Salisbury, Rhodesia and is a graduate of the Prestigious Culinary Institute of America in Hyde Park, NY. Currently Chef / Owner of Delicatexas Food Creations and Catering, a catering/consulting/development company he opened with this wife in 1990, Chef Rosenberg will create a recipe you have never seen before featuring a new steak cut.

4:00 - 4:30 p.m.

Lance Young, Executive Chef at the Rainbow Lodge, one of Houston's Landmark restaurants, is a master with unique signature dishes utilizing wild game. He will showcase "Texas Fallow Venison Chops and House Made Sausage with Morel Mushrooms, Asparagus and Fingerling Potatoes with a Natural Reduction".

Tuesday - June 25, 2002

12:00 - 12:30 p.m.

Chef Tim Keating, the award winning executive chef of Quattro at The Four Seasons in Houston, will showcase one of his extreme cuisine signature dishes "Grilled Texas Ostrich, Tian of Organic Vegetable and Marigold Mint-scented Porcini Mushroom Glaze".

1:30 - 2:00 p.m.

Chef Carl Walker, while working at the famous Brennan family of Restaurants for over 10 years, has perfected Creole cuisine and received numerous awards for his style and innovative recipes. He will prepare a signature beef recipe featuring one of the brand new cuts of beef.

3:00 - 3:30 p.m.

Chef Jennifer Moody, Executive Chef with Sodexho, is a 1991 graduate of the Culinary Institute of America and started her culinary career over 15 years ago. Jennifer will present her signature "Mocha and Cherry Cake".