The “Heard It Through the Grapevine” demonstration tent is excited to host the following line-up of chefs, each preparing a mouth-watering treat for all to enjoy. You will also meet vintners who have selected appropriate wines to accompany these gourmet delights.
Saturday, May 24th
4:30 - Chef James Granger of Hemingways Bar & Grill will prepare Red Snapper Vera Cruz
5:45 - Chef Jay Moore from Moon Dog Seaside Eatery will prepare New Orleans Style BBQ Shrimp with Crusty French Bread
7:00 - Chef Mark Carpenter from CEC Del Mar College will prepare Seafood with a Chimmichurri Sauce
Sunday, May 25th
4:30 - Marco Mattalini from Marco & Company Catering, LLC will prepare Punta Ala Risotto Di Mare
5:45 - Chef Gordon Johns from Havana Club in Corpus Christi will discuss 'Dry Rubs & Marinades' and prepare Tenderloin Strip Skewers with dry rub Indonesion Curry served with a Thai Peanut Sauce and also Scallops in a Passion Fruit Marinade.
7:00 - "Teflon Chef Cook-Off" This year Chef Francesso Inguagguato from Bellinos will challenge three-time winner Tony Legner of Tony Legner's Culinary Productions. This years challenge ingredient will be SHRIMP.
Saturday, May 24th
A Touch of Gold 4 until 7 pm
Doug Moreland 7:45 until 11 pm
Sunday, May 25th
Stuart Mann 4 until 7 pm
Two Tons of Steel 7:45 until 11 pm
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