Mid-Atlantic Expo Schedule of Events 2016

TUESDAY, SEPTEMBER 27

Thank you to all of our 2016 presenters, chefs and competitors!

Main Stage:
 11:00 - 11:30am 
maria o'rourke of food fanaticsCooking Demo
With: Maria O'Rourke - Food Fanatics Chef
>> Pie in the Sky – A Fall Classic Reimagined. Recipes to include Apple, Caramelized Shallot and Smoked Blue Cheese Tart, Spiked Apple Pie Milkshake, and Cider Panna Cotta with Apple Compote.
 11:30am - 12:00pm 
raynold mendizabal of urban butcherCooking Demo
With: Raynold Mendizabal - Chef/Owner of Urban Butcher & Restaurant Association of Maryland 2016 Chef of the Year
>> Chef Raynold Mendizabal will be cooking an Urban Butcher favorite; whole roasted leg of lamb. Demonstrating the entire process from start to finish-- from butchering and brining to roasting and carving, the crowd will take away the fundamentals of perfectly roasted meat.
 12:00 - 12:30pm 
BREAK
 12:30 - 1:30pm 
fidel kisic of kisic butcher serviceButchery Demo
With: Fidel Kisic - Owner of Kisic Butcher Service
>> Experience the quality of an old-school butcher shop. Fidel will break down a pig while teaching food enthusiasts various cuts of meat. Perfect for picking a new cut for your seasonal special or updating your menu to save on food costs.
 1:30 - 2:00pm 
BREAK
 2:00 - 3:30pm 
battle of the bottleMid-Atlantic Battle of the Bottle
Presented by: Chopin Vodka. Sponsored by: Southern Glazer's Wine and Spirits
>> 10 of the Mid-Atlantic’s best bartenders will go head to head crafting and showcasing their most creative Autumn-themed cocktail. Each competitor will be scored by a panel of judges by taste, presentation, seasonality & stage presence. 

Seminars:



 10:30 - 11:30am 
henry pertman of cohnreznickOnline Reviews: Maximizing the Positives, Minimizing the Negatives
Hosted by: Henry Pertman - Director of Hospitality Consulting at CohnReznick
Panelists: Abel Communications, Atlas Restaurant Group, Costas Inn Restaurant, Restaurant Reputations and Yelp
>> Please join our panel of experts in a lively conversation of how you can best grow your restaurant business by leveraging the great reviews and minimizing or getting rid of the bad ones. We will be talking to you, not at you, so come to participate and learn.



 11:30am - 12:30pm 
taryn scher of tk prFacebook is Not a PR Strategy
Presented by: Taryn Scher - The Sparkle Boss at TK PR
>> This seminar will teach you why your competitors are getting their restaurants, products, events and special announcements featured on local TV, in the newspaper, or even in national magazines and give you the tools to make headlines too. You will learn how to capture the media’s attention and properly promote your business. Taryn Scher of TK PR will share the inside scoop from the world of PR that has led her to have clients featured in Food & Wine, Travel + Leisure, The New York Times and more.



 12:30 - 1:00pm 
BREAK



 1:00 - 2:00pm 
tim sughrue of congressional seafoodInvasive Species Threatening the Chesapeake Bay
Hosted by: Tim Sughrue - Vice President at Congressional Seafood Company
Panelists: Eco Caters, Local Waterman and Maryland Department of Natural Resources
>> Explore how invasive species are now threatening the health of the Chesapeake Bay. Panelists will discuss the current risk to the Chesapeake Bay from invasive species like the wild blue catfish, considered the number one threat to the long-term well-being of the Bay and local economies. Learn about the “Eat-em to Beat-em” campaign being promoted as a way to help save the bay while simultaneously offering chefs and restaurateurs a valuable local sustainable protein for their menus.



 2:00 - 2:30pm 
BREAK



 2:30 - 3:30pm 
“Google It!” – Secrets to Successful SEO
Presented by: Frank Clark, Google Business Photos
>> Join the team from Google Business Photos to learn the basics of maximizing your search engine optimization (SEO). Getting butts in seats starts with increasing your searchability and web presence. Google’s free resources can help your business not only attract new customers searching online, but also returning customers who may just be indecisive of where they want to dine.



WEDNESDAY, SEPTEMBER 28

Thank you to all of our 2016 presenters, chefs and competitors!

Main Stage:
 ALL DAY 
mix it up mid-atlanticMix It Up! Mid-Atlantic
>> The Biggest and Baddest Bloody Mary Voting Contest. Competitors will stack, tower and design bloody mary cocktails that are out of this world! Vote for the most innovative and creative garnish in the on-site
ballot or on facebook.com/marylandrestaurants.
 10:30 - 11:00am 
john degges of phillips foodsCooking Demo
With: John Degges - Corporate Executive Chef at Phillips Foods Incorporated
>> Chef John oversees the menu development, execution, quality and profitability for all Phillips Seafood Restaurants locations, while also managing the day-to-day operation of Phillips’ Baltimore restaurant and working as a Research & Development Chef. He will be preparing Maryland Style Crab Cakes. Sample Phillips’ delicious recipe and learn the ease of creating your own great crab cake!
 11:00 - 11:30am 
giovanni merleCooking Demo
With: Giovanni Merle - Executive Chef at KitchenCray & 2016 Mason Dixon Master Chef Tournament Champion
 11:30am - 12:00pm 
david fye of congressional seafoodCooking Demo
With: David Fye - Corporate Chef at Congressional Seafood Company
>> The invasive wild blue catfish is easily the greatest environmental threat the Chesapeake Bay has ever faced. Sample the affordable and delicious catfish and learn more about the “Eat-em to Beat-em” campaign.
 12:00 - 1:30pm 
BREAK
 1:30 - 2:30pm 
fidel kisic of kisic butcher serviceSausage-Making Demo
With: Fidel Kisic - Owner of Kisic Butcher Service
>> Using the pork pieces he freshly cut during his butchery demo, Fidel will demonstrate the grinding, seasoning and stuffing of sausage. Stop by booth #10 across from the Main Stage for a sample of his Italian Sausage and Chesapeake Seafood Sausage.
 2:30 - 3:00pm 
BREAK
 3:00 - 3:30pm 
chesapeake chefs challenge award ceremonyChefs Challenge Award Ceremony
>> Cheer for the competing chefs as they are presented their ACF medals and Chesapeake Chefs Challenge prizes.
1st Prize: $1,500, sponsored by Nestle 
2nd Place: 2-night Getaway & Dinner at Fager's Island in Ocean City
3rd Place: Knife Set, sponsored by Mercer Culinary



Seminars:






 10:30 - 11:30am 
ruth gresser of pizzeria paradisoWomen in Hospitality Speed Networking
Hosted by: Ruth Gresser - Chef/Owner at Pizzeria Paradiso & Veloce and Immediate Past President/Board of Directors for Women Chefs and Restaurateurs (WCR)
Group Leaders: Moore Impact DC, Ris Restaurant, Savor PR and The Swiss Bakery & Pastry Shop
>> Women owners, managers, chefs and staff are invited for a morning of quick and casual breakout sessions. Female leaders from around the region will host small groups focusing on topics affecting women in foodservice/hospitality. Bring your coffee and come prepared to share!







 11:30am - 12:00pm 
BREAK











 12:00 - 1:00pm 
keynote speaker joe theismannKeynote Speaker Joe Theismann: World Champion Quarterback, Broadcaster and Entrepreneur
>> Join Joe to hear his Game Plan for Success, while also learning about his own 40+ year experience in the restaurant industry. Joe Theismann is an entrepreneur and the former star quarterback for the Washington Redskins. He spent the last two decades working for ESPN on their NFL broadcast and the NFL Network. Theismann, a much sought after motivational speaker, also oversees a popular Washington, DC restaurant that bears his name. For nearly 40 years, Theismann’s Restaurant and Bar has provided friendly service, great food and a comfortable good time.











 1:00 - 1:30pm 
VIP Meet & Greet with Joe Theismann - Invite Only







 1:30 - 2:30pm 
kevin atticks of maryland wineries associationBeer Consolidation Panel
Hosted by: Kevin Atticks - Founder of Grow & Fortify and Executive Director at Brewers Association of Maryland, Maryland Wineries Association & Maryland Distillers Guild
>> Hear from a local brewer, a beer wholesaler and a beer retailer about the impacts of consolidations among craft breweries and the corporate giants.







 2:30 - 3:30pm 
national association for catering and eventsWorking in Unconventional and Historical Spaces
Presented by: National Association for Catering and Events
Panelists: Baltimore Museum of Art and Chef's Expressions
>> Planning events within protected places may require some extra care and creativity, but leaving a lasting impression on guests is priceless.   This session is perfect for unique venue managers, caterers, event planners and any vendor interested in working in unconventional venues.






















Exhibitor Load-Out

4:00 - 6:00pm