SEMINARS

Be sure to check out our smokin’ cooking demos in the IKEA Kitchen and engaging culinary seminars in the Every Day with Rachael Ray Seminar Tents on 25th Street.

Book Signings

Guests were able to meet their favorite ‘cue experts at book signings immediately following each seminar at the Borders Book Tent.

Saturday, June 12

12:00-12:45 PM “A Side of Something Special: BBQ Friendly Side Dishes” Cooking Demo, Tent Two

Bring nothing but the best to your next cookout: side dishes that are world class but simple and pair well with all styles of barbecue. Let Chris Hastings of the Hot and Hot Fish Club in Birmingham show you the way to Creamy Field Pea Salad, perfect with vinegar sauces; Celery Root Slaw with Arepa Cake, which compliments sweeter, tomato-based sauces; and Grilled Corn with Roasted Red Pepper Butter, which always brings down the house – with or without the ‘cue!

1:30-2:15 PM “Shrimp & Grits and Other Low Country Shrimp Dishes” Cooking Demo, Tent Two

Robert Stehling, chef / owner of Charleston’s beloved Hominy Grill, will explain the importance of rice culture in the American South along with the history of Shrimp & Grits, Shrimp Creole, and Low Country Purloo, a classic rice casserole. Learn to prepare grits just the way Grandma did... well, provided Grandma knew how to cook!

3:00-3:45 PM “Top That” Cooking Demo, Tent Two

Who doesn’t want that special finishing touch for their burgers and ‘cue? In this cooking demo, watch Every Day with Rachael Ray test kitchen director Tracey Seaman elevate ordinary picnic condiments from the mundane to the sublime-without stepping away from the grill. She chars the ingredients that go into making a homemade ketchup, mustard, mayo, relish or salsa-and you’re left with toppers that, well, you just can’t top.

4:30-5:15 PM “What’s for Dessert?” Cooking Demo, Tent Two

And you thought the grill was just for the meat of the matter. Let Every Day with Rachael Ray editor-in-chief Silvana Nardone treat you to a cooking demo that proves lemon meringue pie, black forest cake and blackberry blintzes, among other sweets, deserve to be skewered and grilled just like any savory kebab!

6:00-7:00 PM “Bourbon Basics and Cocktail Classics” Tasting, Tent Two

Join Maker‘s Mark, Kentucky’s finest bourbon, for an in-depth look at America’s Native Spirit. Learn the ABC’s of bourbon, take part in a Maker’s Mark tasting and be among the first to sample Maker’s newest addition: Maker’s 46-due out later this summer. Also, discover the secrets to making simple summer cocktails sure to impress your guests this season.

Sunday, June 13

12:00-12:45 PM Cooking Demo, Tent Two

Sample Morningstar Farms Francois Burger

1:30-2:15 PM “Down Home Street Food” Cooking Demo, Tent Two

Meet John Currence and Floyd Cardoz, two Southern chefs (US and India, that is) with a passion for turning street food into down-home favorites. Spices and fryer oil are sure to fly as John and Floyd consider Meatpies, Hot Dogs, Pepperoni Pizza and more.

3:00-3:45 PM “Redefining KY BBQ: Bison, Kentucky’s Native Meat Source” Cooking Demo, Tent Two

Michael Paley, Chef of Louisville’s acclaimed Proof on Main, provides inside tips on how the use of bison is redefining traditional BBQ. Using bison raised sustainably by Kentucky Bison Company at the restaurant’s own Woodland Farm, Paley will show how integrating off-cuts such as tongue, marrow, and tail with the traditional brisket and chuck makes for delicious new dishes.

4:00-4:15 PM Southern Foodways Alliance Documentary Short Screening: Cut, Chop, Cook Film, Tent One

Before taking in the “Balkanized BBQ”, watch Cut, Chop, Cook, Joe York’s documentary short about the Scott Family of Hemingway, South Carolina - and meet Rodney Scott, scion of the family, the man who harvests his own wood to cook whole hogs.

4:20-5:05 PM “Balkanized BBQ: Exploring Mustard and Vinegar Sauces and Such in South Carolina” Panel Discussion, Tent One

The customary barbecue dialogue defines four Southern styles: Carolina, Memphis, Texas, and Everywhere Else. South Carolina begs to differ. It’s the state where barbecue is defined not by an overarching style, but by the multiplicity of techniques, meats, and sauces. Join authors Jack Hitt, Lolis Eric Elie, and John T. Edge for a discussion that attempts to disentangle the the various subregions that comprise the Balkans of Barbecue.

5:00-6:00 PM “Bourbon Basics and Cocktail Classics” Tasting, Tent Two

Join Maker’s Mark, Kentucky’s finest bourbon, for an in-depth look at America’s Native Spirit. Learn the ABC’s of bourbon, take part in a Maker’s Mark tasting and be among the first to sample Maker’s newest addition: Maker’s 46-due out later this summer. Also, discover the secrets to making simple summer cocktails sure to impress your guests this season.