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February 22-24, 2019 | St. Charles Convention Center | St. Louis, MO
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Wondering where that delicious aroma is coming from?

Chances are it’s arising from our Inspired Cooking Stage. Sponsored by The Missouri Pork Association, this Stage is the place to be for great food and cooking presentations from award-winning St. Louis chefs, fabulous local restaurants and fantastic vendors. There’s delicious food sampling, special drawings and prizes, and for the sixth year, our “Inspired Chef Competition.”  Head on over and you might pick up some tips to make your next meal, “Inspired”.

 

 

 

 

Friday, Feburary 22nd

11:30 - 12:00pm

The Berry Nutty Farm

PB & J Popcorn

12:30 - 1:00pm

Barb Dougherty - Independent Senior Sales Director - The Pampered Chef

Maggie Klonsky - Independent Team Leader - The Pampered Chef

Quick Meals Can Still Be Healthy

Bruschetta & Zucchini Pasta and a Superfood Salad

1:30 - 2:00pm

Mary Hostetter – The Blue Owl Restaurant & Bakery

Mary Hostetter will share some of her favorite Blue Owl recipes from the past 34 years!

2:30 - 3:15pm

LOST with Dr. Harley Hammerman & Executive Chef D. Scott Phillips

A Comparison of Two Chowders

A practical look at two approaches to the same classic dish.

• Noah’s Ark- Clam Chowder

• Nantucket- Coves New England Clam Chowder

3:30 - 4:00pm

Diane Slater - Director of Communications for the Missouri Pork Association

New Cooking Methods Make Cooking Pork Quick and Easy –

Pork is the perfect protein for quick and easy meals. During this jam-packed session, you will learn about two new cooking techniques – Instant Pot and Sous Vide. And you’ll sample recipes from each method: Sous Vide Sweet Heat Pork Tenderloin, Sous Vide Pork Chops and Instant Pot Carnitas. Everyone will go home with recipes to inspire your meals.

4:30 - 5:15pm

LOST with Dr. Harley Hammerman & Executive Chef D. Scott Phillips

Cooking Methods

Moist heat VS. Dry heat

• Balaban’s- Barbecue Spiced Salmon w/Chinese Mustard Sauce

• Café de France- Papillote of Salmon

5:30 - 6:00pm

SareFood.com

Pork Stir Fry and Salad on a Stick with Bacon

Saturday, February 23rd

11:00 - 11:45am

LOST with Dr. Harley Hammerman & Executive Chef D. Scott Phillips

The Art of Creativity

This demo will feature timeless salads by Miss Hulling’s

• Miss Hulling’s- Raw Spinach Salad

• Miss Hulling’s- German Potato Salad

• Miss Hulling’s- Carrot Marshmallow Salad

12:00 - 12:30pm

SareFood.com

Pork & Cabbage Soup and Pork Stir Fry

1:00 - 1:30pm

Barb Dougherty - Independent Senior Sales Director - The Pampered Chef

Maggie Klonsky - Independent Team Leader - The Pampered Chef

Quick Meals Can Still Be Healthy

Bruschetta & Zucchini Pasta and a Superfood Salad

2:00 - 2:45pm

LOST with Dr. Harley Hammerman & Executive Chef D. Scott Phillips

Strudel Strudel Strudel

This demo will encourage the channeling of your inner chef. Both sweet and savory strudels will be demonstrated using easily sourced ingredients

• Duff’s- Spinach Feta Strudel

4:30 - 5:00pm

Diane Slater - Director of Communications for the Missouri Pork Association

New Cooking Methods Make Cooking Pork Quick and Easy –

Pork is the perfect protein for quick and easy meals. During this jam-packed session, you will learn about two new cooking techniques – Instant Pot and Sous Vide. And you’ll sample recipes from each method: Sous Vide Sweet Heat Pork Tenderloin, Sous Vide Pork Chops and Instant Pot Carnitas. Everyone will go home with recipes to inspire your meals.

5:30 - 6:00pm

Morrison Healthcare, The Chef Partners of BJC HealthCare

Mustard Crusted Pork Dish

6:30 - 7:00pm

The Berry Nutty Farm

Savory Cheese Pie with Fruit Spread

Sunday, February 24th

11:15 - 12:15pm

Just Mom & Me

This special, hands-on workshop, sponsored by the Missouri Pork Association, is a fun way to spend some quality time together.  This year we will be making Mardi Gras Masks!  Get crafty with feathers, beads, jewels and lots of other fun items.  

While this has been a ticketed event in the past, this year you can participate with a general admission show ticket.  However, the event is first come, first serve and seats are limited, so get here early.  

12:30 - 1:00pm

Diane Slater - Director of Communications for the Missouri Pork Association

New Cooking Methods Make Cooking Pork Quick and Easy –

Pork is the perfect protein for quick and easy meals. During this jam-packed session, you will learn about two new cooking techniques – Instant Pot and Sous Vide. And you’ll sample recipes from each method: Sous Vide Sweet Heat Pork Tenderloin, Sous Vide Pork Chops and Instant Pot Carnitas. Everyone will go home with recipes to inspire your meals.

1:15 - 2:00pm

LOST with Dr. Harley Hammerman & Executive Chef D. Scott Phillips

Recipe Development & Evolution

This demo will follow a signature dish as it evolves from one chef to the next

• Balaban’s- Smoked Trout Pancake

2:15 - 3:30pm


Inspiring Chef Competition

We're looking for fun mothers and daughters to participate in our annual Inspired Chef Cooking Competition.  This year, we are looking for...
 
BACON, BACON & MORE BACON!
    
It can be any recipe, as long as it contains approximately 20% Bacon.
 
Each Mother/Daughter Team must submit entry to:Judy@wwssonline.com
* Have a creative name for the dish you are preparing.           
* List all ingredients, using standard measurements.
* List the cooking steps for preparing the recipe.
* Prepare and plate your dish within 30 minutes.
 
You can prepare an appetizer, a salad or soup, a dessert, traditional entree or whatever you can dream up that includes BACON.  Just be creative!    

There will be one Grand Prize Winner at the Working Women's Show   
 
Prizes:
$250 Gift Card To Williams-Sonoma & Apron to the Winner - A Gift from the Pork Association
 
$50 Gift Card & Apron to the Runner-up -A Gift from the Pork Association


3:45 - 4:30pm

LOST with Dr. Harley Hammerman & Executive Chef D. Scott Phillips

It’s All In The Sauce

A demo showing the applications and outcomes of Basting Sauces vs Barbecue Sauces

• Busch’s Grove- Barbecue Pork Ribs

 

Location

Upper Level Exhibit Hall

Executive Chef D. Scott Phillips

 

 

 

 

 

 

 

 

Inspired Chef Competition 2018

 

 

* Subject to change without notice