On Saturday, Oct. 23 and Sunday, Oct. 24, culinary students and chef instructors from Sullivan University’s National Center for Hospitality Studies (NCHS) Lexington campus will put their cooking skills on display at the Kentucky Proud Incredible Food Show at the Lexington Convention Center and Rupp Arena. Featuring celebrity chef Giada De Laurentiis, the Incredible Food Show is a two-day show that offers innovative cooking demonstrations, culinary seminars and The Marketplace with over 100 exhibitors sampling and selling their products. The Sullivan University Cooking Stage is an integral part of the event, and programming will include a choreographed stir-fry set to music, a demonstration of knife skills and baking demonstrations. Saturday afternoon will conclude with the Pandemonium Pro-Am, when culinary pros will team up with three lucky food show participants selected from a drawing to participate in a cooking competition on stage for bragging rights. Sunday’s schedule will also include top chefs from the Bluegrass Region incorporating locally grown, seasonal ingredients in a progressive and inspiring “Sunday Supper” segment. For tickets, call the Lexington Center Ticket Office at (859) 233-3535, or any Ticketmaster outlet. For more information, visit www.incrediblefoodshow.com.

Sullivan University Cooking Stage:

Day

Date

Time
Event
Description

Saturday October 23 9:30 a.m.
"Starting From Scratch"
Decadent Danish! Buttery croissants! Ooey Gooey sticky buns! All yours for the tasting when we show you how to butter up your breakfast crowd with a class on breakfast pastries and dough. A warm and wonderful way to kick off the Incredible Food Show!

Saturday October 23

11 a.m.
"Let Them Eat Cake"
"If you build it, they will eat!" This event will draw you in and keep you coming back all day long as Chef Armstrong and her busy builders create a Go Local Topsy Turvy cake from the ground up. Featuring mini vegetables, tiny tractors and a Kentucky Proud finish!

Saturday October 23 12:15 p.m.
Holiday Cornucopia
Holiday Cornucopia- please join us for festive look at how you can fill the holidays with seasonal food and drink. Our panel will take you through an entire meal with ideas for the hard to handle appetizers, sauces and side dishes. Everything adds up to a wonderful holiday meal!

Saturday October 23 1:45 p.m.
"Revolutionary Cuisine"
Its time to "WOK" it out! This isn't your average demo…marvel at culinary students doing a dynamic choreographed stir-fry set to music. Sit back and enjoy-or get your groove on!

Saturday October 23

3 p.m.
"Meat the Cleavers"
Sullivan students take the stage in an informative look at knifework and how it benefits not only the professional but the home cook as well. Bulk cuts of beef, pork and chicken are all examined for how versatile they can be to the home cook.

Saturday October 23 4:15 p.m.
"Pandemonium Pro-Am"
The pros and the joes team up to solve the Farmer's Market Mystery Basket and create wonderful dishes from incredible ingredients.

Sunday October 24

10 a.m.
"Scrambled Eggstravaganza Breakfast"
Wake up and smell the coffee along with Kentucky Proud eggs, sausage biscuits and fried potatoes. The first 300 people will get to taste the breakfast bounty of Kentucky in Autumn.

Sunday October 24 11:15 a.m.
"Harvesting Flavor in Soups, Stews and Chilies"
This ain't your Mama's Stone Soup! Dig into this class and learn firsthand how easy and economical it is to pop it in the pot (or crock pot) and let it go. Chef McBride will share some of his expertise, but the students steal the show as they tempt you with their favorites.

Sunday October 24 12:30 p.m.
"Revolutionary Cuisine"
Its time to "WOK" it out! This isn't your average demo…marvel at culinary students doing a dynamic, choreographed stir-fry set to music. Sit back and enjoy-or get your groove on!

Sunday October 24

2 p.m.
"Pasta: Every Which Way"
What's your favorite? Spaghetti with Bolognese sauce? Tortellini with a mushroom cream? You will find out how easy it is to do at home when you sit in on our pasta class. The machines will be cranking out all sorts of wonderful pastas all from the same simple dough. Add some different sauces and you have a lovely way to spend an evening.

Sunday October 24

3 p.m.
"Rumble at Rupp"
As a thank you for all of the hard work Sullivan students have done for the Food Show we choose 4 teams of 2 students each to face off in a Kentucky Proud Mystery Basket.

The National Center for Hospitality Studies prepares students for careers in the hospitality field by offering six Associate of Science (A.S.) degrees and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking and Pastry Arts; Beverage Management; Professional Catering; Hotel and Restaurant Management and Event Management and Tourism; and a Bachelor of Science degree in Hospitality Management. The University also offers Professional Baker, Personal/Private Chef and Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.