11:30
am Saturday
 |
 |
Jeanette
Prasifka, Crosby Catering & Coffee |
| Prasifka,
owner and executive chef for Crosby, is a pioneer and
leading advocate for healthy cooking without sacrificing
taste in Dallas, Texas. Chef Jeanette, a vegetarian
for more than 30 years, has mastered the craft of preparing
high-quality, plant-based dishes. Her culinary creations
delight and impress everyone who experiences her cooking – especially
those who are accustomed to a traditional, meat-centric
diet. See for yourself how good healthy can taste! |
| 12:30
PM Saturday |
 |
Culinary
Visionary Scott Jones, Cowtown Diner and Macho Nacho |
| An
acclaimed Metroplex restaurateur known for concepts
such as Screen Door Café, which he opened in
One Arts Plaza, Cowtown Diner in Fort Worth and the
new Macho Nacho in Dallas, Jones is an expert in Southern
food and American cuisine. Jones will soon debut a
new cookbook on light, healthy Southern fare, and shares
with audiences at VISIONS some of the same tips for
heart-healthy cooking without sacrificing an ounce
of taste. |
1:30
PM Saturday
|
 |
Food
University Presents “Romance, Italian Style” |
| Nothing
says love like a great meal served up Italian style.
Learn the basics of several quick and easy preparations
you will be able to cook up in minutes. Damiano DeNicolo,
executive chef of the Atlanta Marriott Buckhead Hotel,
and Karl Benko, an executive chef consultant responsible
for the launch of New York’s Del Frisco’s
Steakhouse, are both instructors with “Food U” who
are ready to share the best of cooking school with
you, right here at VISIONS. Afterwards, please enjoy
a free tasting of Classico’s sauce as part of
the Food University experience. |
| 2:30 PM Saturday |
 |
Jason
Boso, Twisted Root and Cowboy Chow |
After
a few tedious years in the corporate world, Jason Boso
decided he was ready for a change and went to pursue his real passion, cooking,
and landed himself in Culinary School
where he met future business partner Quincy Hart, a
35 year veteran of the Southwestern Bell Company and passionate home chef. |
| 3:30 PM Saturday |
 |
Scott
Romano, Charlie Palmer at The Joule |
| A
New Jersey native and graduate of the Culinary Institute
of America, Executive Chef Scott Romano spent the last
decade working bi-coastally under famed master chefs
/ restaurateurs Charlie Palmer and Wolfgang Puck. |
| 4:30 PM Saturday |
 |
Janice
Provost, Parigi
|
| Janice
Provost entered the restaurant world because of a love
for cooking, creating, and pleasing her guests. While
enrolled in the culinary program at El Centro College,
she was invited into the kitchen at Parigi. What started
out as a once a week shift, turned into a full-time
position; and the love affair with professional cooking
began. |
| 11:30
AM Sunday |
 |
Illya
Roberts, Chef and Author of Twelve Months of New Orleans
Cooking |
| Growing
up in New Orleans, the flavors, smells, sights and
sounds of the Crescent City permeated every aspect
of Illya Roberts’ life. A New Orleans native
with a family heritage in the dining industry, Illya
has “Big Easy Cuisine” in her DNA. She
is the published author of Twelve Months of
New Orleans Cooking, launched in April, 2010. Her book demonstrates
how to create easy Creole favorites with fresh, seasonal
ingredients that complement events, holidays and celebrations
throughout the year. Combining her culinary expertise
with her business acumen, Illya continues to refine
her talent and share the legacy of New Orleans-style
dishes that are easy to prepare, easy to cook and easy
to enjoy. Join her for an unforgettable taste of the “Big
Easy”! |
| 12:30
PM Sunday |
Food
University Presents “Memorable Entertaining” |
| Joins
us for an introductory lesson in entertaining, as instructors
from “Food U” provide you with the know-how
to create exciting appetizers and drinks worthy of
praise from your guests! Damiano DeNicolo, executive
chef of the Atlanta Marriott Buckhead Hotel, and Karl
Benko, an executive chef consultant responsible for
the launch of New York’s Del Frisco’s Steakhouse,
are both instructors with “Food U” who
are ready to share the best of cooking school with
you, right here at VISIONS. Afterwards, please enjoy
a free tasting of Classico’s sauce as part of
the Food University experience. |
| 1:30
PM Sunday |
 |
Chef
Chase Cheatham, TJ’s Seafood Market |
| Raised
in Longview, Texas, Chef Chase Cheatham has been working
in kitchens since the age
of 16. After studying marine biology, Cheatham traded
his lab coat for a chef coat,
switching his focus to culinary arts (with a focus
in French cuisine) at Del Mar College and The Art Institute of Dallas. |
| 2:30 PM Sunday |
 |
Chef
Troy Walker, Frontburner Restaurants |
| Chef
Troy Walker was born and raised on his grandfather’s
500 acre dairy farm in Western New York. At an early
age he was exposed to his grandmother’s cooking
and garden fresh ingredients. One of Troy’s childhood
summertime activities was sitting on a picnic bench
cleaning snap peas and shelling fresh corn. |
| 3:30 PM Sunday |
 |
Chef
Shelton is a native of Connecticut who has found his “true
home” in Dallas. His interest in food started
while growing produce alongside his mother in their
home garden. Shelton honed his skills at Johnson and
Wales University in Rhode Island before becoming a
specialist in fine hospitality dining with the Wyndham
Hotel, Embassy Suites, the Driskill Hotel and the Four
Seasons in Austin. Now, as executive chef with “M” Dining
at the Music Hall, Chef Shelton customizes each dining
experience around the season and the theatrical production.
At VISIONS, Chef Shelton will wow audiences with his
humor, his easy-to-follow demonstration, and his scrumptious
cuisine. Don’t miss a taste of this! |
