The free culinary demonstrations at the Flower Show on March 6 – 8 run the gamut from food preservation techniques, to recipes from Ireland, to the use of salsas and sauces as flavor boosters, and more. Show favorite, the great Chef Joseph Shilling and students from JNA Institute of Culinary Arts will host and assist, respectively.
Victoria von Biel is the new consulting food and wine editor for Organic Gardening magazine and former executive editor of Bon Appetit. She has studied cooking in both the United Kingdom and the United States and completed a post-graduate course in wine studies at the University of California. She has appeared as a judge on the Food Network’s Iron Chef and speaks frequently about food and travel writing.
Patrick McLarnon is the head chef at Francesca’s Restaurant in the four-star Brooks Hotel in Ireland. Sponsored by Tourism Ireland, Chef McLarnon will demonstrate the art of Irish cooking.
David Boyle is the executive chef at Davio’s Northern Italian Steakhouse in Philadelphia. A graduate from the renowned Restaurant School in Philadelphia, Boyle won acclaim in France and Philly, including at Jake’s in Manayunk, where under his stewardship the restaurant won the first of what would become three consecutive Mobil Guide Four-Star Awards, and a “Best of Philly” Award for Best Brunch from Philadelphia Magazine. His food received a rating of 27 (out of 30) from Zagat for two years running, and a rare “three bells” rating from the discerning Philadelphia Inquirer food critic, Craig LaBan.
Dana Jacobi is known for creativity and innovation in recipes, food writing, and product development. Dana has written 10 bestselling cookbooks, including two ground-breaking cookbooks on soy, both honored by distinguished culinary awards. She writes a nationally syndicated newspaper column, Something Different, and has produced numerous magazine features. She was also the first food writer to work full-time online and to host a food chat-room. Dana has marketed her own specialty food line, created products, run a catering service, and served as spokesperson for companies and commodity boards.