Taste of Travel

Get A Taste of Cultures from Around the Globe

Feed your senses at the NEW Taste of Travel Stage, where you’ll experience travel like never before. Join chefs from around the world as they prepare cuisines from destinations represented at the show, live from the show floor. The best part? Each visitor will receive a sample from the culinary demonstration, free with your ticket to the show!

11:45 am – 12:45 pm

Skirt Steak & Sweet Plantain Baked Empanadas
Chef:
Chris Valdes

Chef Valdes will be cooking Skirt steak and sweet plantain baked empanadas with his signature garlic aioli and Guava and Cheese Empanadas.

Instagram: chefchrisvaldes
Website: www.ChefChrisValdes.com

1:30 pm – 2:30 pm

Hunkar Begendi / Babaganoush with Meat / Traditional Ottoman Sultan’s Dish
Chef:
Yesim Otsuz

This classic meat dish is served with smoky tasting eggplant with cheese in a béchamel sauce. When Empress Eugenie, the wife of Napoleon III, visited Topkapi Palace – Istanbul as a guest of the Sultan, she admired the puree so much that she sent her chef to Topkapi Palace to learn the technique.
Asure Noah’s Pudding Turkish Festive Treat
This delicious dessert of grains, pulses and dried fruit, referred as Asure or Ashura – Noah’s Dessert-, is most probably one of Turkey’s most famous dessert.
Sponsored by: Turkish Airlines

3:00 pm – 4:00 pm

Cuore di Lattuga
Chef:
Dan Bazzinotti, Executive Chef, Eataly

Chef Dan Bazzinotti will be making a Terra classic: Cuore di Lattuga (warm little gem lettuce with a sweet garlic dressing). This dish has been on the menu since Terra’s opening and is a personal favorite of Chef Dan’s!

12:30 pm – 1:30 pm

Skirt Steak & Sweet Plantain Baked Empanadas
Chef:
Chris Valdes

Chef Valdes will be cooking Skirt steak and sweet plantain baked empanadas with His signature garlic aioli and Guava and Cheese Empanadas.

Instagram: chefchrisvaldes
Website: www.ChefChrisValdes.com

2:45 pm – 3:45 pm

Marrakesh Stew
Chef:
Dante Trisciuzzi

Chef will be cooking Marrakesh Stew with roasted leg of lamb with herbs, garlic and spices, with a side of cous cous, lebnew with sumac and micro herbs.
Dante Trisciuzzi is from Sonoma, California. Chef Trisciuzzi is a graduate of the California Culinary Academy in San Francisco, CA;  his specialties include French cuisine and bread sciences. He draws his creative inspirations from his experience at The Sonoma Wine Shoppe in Sebastapol, CA working under executive chef Rick Vargas and his discipline from his Marine Corps background. After running the kitchen at La Bodega in Sonoma, CA; wine, cheese and food pairing became a great passion.