The Cooking Demo Stage sponsored by PNW Co-op Specialty Foods, is a festival favorite, highlighting what our festival is all about, celebrating lentils! This stage is designed to help people learn all the delicious and easy ways to cook lentils in the comfort of their own home!
Friday night the Cooking Demo Stage sponsored by PNW Co-op Specialty Foods features “Ask the Experts” a segment with a panel of industry professionals. The panel discusses farming, cooking, eating, health benefits and more. This is a highly interactive segment and the audience is encouraged to ask questions.
Saturday the stage features live cooking demos, at noon, 1pm and 2pm.
Executive Chef Jamie Callison – School of Hospitality Business Management Washington State University
Jamie Callison became executive chef in the Washington State University School of Hospitality Business Management in 2006. He oversees the HBM student-run catering events, and creates and implements new menu concepts and recipes. He’s also an HBM instructor and co-leads summer institutes for the National Restaurant Association.
Callison builds relationships with local farmers and the WSU organic program to ensure the availability of local, sustainable products for university guests. He also coordinates the WSU food and wine program at the Apicius International School of Hospitality in Florence, Italy.
Callison is the author of “The Crimson Spoon: Plating Regional Cuisine on the Palouse” cookbook, which features signature recipes and WSU products.
Chef Chad White – Chef/Owner “Zona Blanca,” La Justina and Craft Pizza Company; Cheftestant on Bravo TV’s “Top Chef”
Chef White trained in classic French and Mediterranean cuisine at 1500 Ocean in the historic Hotel Del Coronado and Roseville in San Diego. He was named “The Seafood Maverick,” after being recognized as one of San Diego’s best seafood chefs at Sea Rocket Bistro.
After traveling, cooking and falling in love with Mexico and its culture, Chef White opened eateries on both sides of the U.S. southern border: La Justina in Tijuana, and Craft Pizza Company and Común Kitchen & Tavern in San Diego. He was named Eater’s San Diego “Chef of the Year” in 2015.
Chef White has been featured on Travel Channel’s “Bizarre Foods” with Andrew Zimmern, “Vice,”
“Munchies in Tijuana,” and was most recently a contestant on season 13 of Bravo TV’s “Top Chef.”
Chad’s wild creativity, authentic sense of flavor, style and organic fearlessness drive his kitchens, pushing expectations and boundaries, often giving life to what he has fashioned into his own indelible signature: food outside the borders, flavor beyond expectation, with delight all but guaranteed.
In 2016, Chef White brought his borderless flavors to his hometown of Spokane, WA, where he opened Zona Blanca, a ceviche bar.
Chef Robin Leventhal – Top Chef Cheftestant, Culinary Arts Instructor, Artist & Auctioneer
Before becoming a chef, Robin was an artist. But it quickly became clear she had a passion for food. She formerly owned and operated “Crave” a popular Seattle bistro
serving up Contemporary Comfort Food on Capitol Hill. In 1999 she had a life-altering experience representing Seattle on the sixth season of Bravo TV’s “Top Chef,” where she finished fifth. She has since found an ideal balance in her life making art, teaching at Wine Country Culinary Institute in Walla Walla and catering. She keeps her knives sharp in kitchens for causes like “Fred Hutchinson Cancer Research Center” and “Bristol Bay.” Passionate about the future health of our food systems, she sits on the Seattle Slow Food Advisory Board, where they focus on raising community awareness and best practice methods.
Special thanks to the Washington State University School of Hospitality Business Management for their assistance and support of the Cooking Demonstrations!