Get A Taste of World Cuisine on the Taste of Travel Theater
Wake up your senses on this one of a kind, stadium seating styled theater located right on the show floor! Nothing connects a traveler to a destination more than food. At the Taste of Travel Theater, you’ll transport your taste buds to a different area of the world and discover the unique cultural flavors of local, regional and worldwide cuisines.
Hosted By:
John McCartney, Founder & President, Blast Marketing & PR
Schedule and performances subject to change without prior notice, please check back often for updates.
Saturday, February 24
11:15 am – 12 Noon
Indonesia
Chef’s Natalia Sulistiaty Martioso and Linda Lim
Recipe: Beef Rendang
Description: Rendang is an Indonesian Traditional Cuisine that has a strong philosophy in each ingredient.
12:15 pm – 1:00 pm
Shaun O’Neale, Winner of MasterChef Season 7 on FOX – Author of “My Modern American Table”
1:15 pm – 2:00 pm
Japanese “Udon” Experience
Chef Lisako Horimoto, Owner & President of Horimoto LLC- “Food Promotion Company”
Recipe: Kake Udon & Clam Chowder Udon
Description: Discover the beauty of Japanese cuisine, as Lisako Horimoto creates Japanese meals with everyday supermarket items. We’ll introduce you to traditional & healthy recipes of Japan all while showcasing our notorious Japanese hospitality. Begin your sample of traditional Japanese food here and finish the journey in Japan to explore even more cuisine.
2:15 pm – 3:45 pm
Culinary Fight Club
Cheferee: Anthony Martorina
Culinary Fight Club presents its Black Box PRO Series! This culinary competition is fast, furious and serious! Chefs must rise to the challenge and prepare the perfect plate from a basket of 15 mystery ingredients. Chefs will be given a single burner, salt, pepper and oil. They can bring a 24 gallon container of gear and two unprepared ingredients. The judges will be looking for the perfect bite. Join the competition and cheer on your favorite chef in this fast paced competition. Chefs beware… the Cheferee will be watching you.
4:00 pm – 4:45 pm
Cooper’s Hawk Winery & Restaurants
Emily Wines, Master Sommelier, Vice President of Wine & Beverage Experience, Cooper’s Hawk Winery & Restaurants
The Pursuit and Preservation of Sweetness
For centuries, sweet wines were the most prized and cherished style of wines produced. The complex ways that different people throughout history have pursued and preserved sweetness in their wine makes this category fascinating; yet tastes are changing and many of these wines are being forgotten. In this talk we will dive into this compelling subject as well as discuss how to pair these wines with food today all while drinking an extraordinary glass of award-winning Ice Wine.
Sunday, February 25
11:30 am – 12:45 pm
Culinary Fight Club
Cheferee: Anthony Martorina
Culinary Fight Club presents its Black Box PRO Series! This culinary competition is fast, furious and serious! Chefs must rise to the challenge and prepare the perfect plate from a basket of 15 mystery ingredients. Chefs will be given a single burner, salt, pepper and oil. They can bring a 24 gallon container of gear and two unprepared ingredients. The judges will be looking for the perfect bite. Join the competition and cheer on your favorite chef in this fast paced competition. Chefs beware… the Cheferee will be watching you.
1:00 pm – 1:45 pm
Taiwan
David Kuo, Chef/Owner, Little Fatty
Recipe: Taiwanese Soul Food: Squid Ink Xiao Long Bao
Description: First-generation Angeleno Chef/Owner David Kuo chats about his version of Taiwanese soul food in Los Angeles while making Squid Ink Xiao Long Baos.
2:00 pm – 2:45 pm
Indonesia
Zach Hamel, Head Chef/Chef de Cuisine, KASIH
Nick Tamura, Sous Chef, KASIH
3:30 pm – 4:30 pm
Jamaica
Leonie McDonald, Owner of Strictly Vegan Jamaican Cuisine, Inc. Catering
Recipe: Vegan Reggae Wrap: Curry Tofu, Quinoa, Black Beans, Kale Salad Mix (w/Caribbean salsa & avocado) wrapped in an extra-large tortilla. (Has gluten and soy.)
Jerk Chicken Reggae: Boneless Jerk Chicken, Kale Salad Mix (w/Caribbean salsa & avocado) wrapped in an extra-large tortilla. (Has gluten and no soy.)