Introducing our 2018 Speakers and Presenters
Ross Purple, Executive Chef
Demonstration Kitchen at 12:00 and 12:45 P.M.
Chef Ross Purple is originally from Boston, Massachusetts. Ross earned his Degree in Culinary Arts from Newbury College in Brookline, MA. Upon graduating, Ross was offered a position at the distinguished LeMeriden Hotel in Boston in the hotel's prestigious four star “Julien” Restaurant where he was able to work alongside Executive Chef Mark Sapienza.
In 2009, Ross moved to Charlotte and has done some restaurant consulting, and he operates his own private chef service "Purple's Side of the Table."
Purple's Side of the Table offers in home, hands on cooking experiences like no other. Chef Ross Purple is available for private dinner and cocktail parties, interactive cooking demonstrations and classes as well as birthday parties for kids of all ages. Chef Ross recently started meal delivery!
During his presentations, Chef Purple will offer tips on preparing perfect risotto. You can get the recipe here.
North Carolina Falconry Guild
Ballroom B at Noon
Brenden McGlinchey is a Union County resident, licensed General Falconer, and member of the North Carolina Falconers Guild.
Two years ago, after decades of fascination with raptors, he and his oldest son entered into the ancient partnership of man and bird of prey. Most weekends during hunting season he can be found wandering the woods stalking squirrels with a feathered partner.
During this presentation he will walk through the process of trapping, training, and hunting with a red-tail hawk.
Thank you to our 2017 Speakers and Presenters
SATURDAY @ 9:30am:
"Seasonal Cooking with Locally Grown Produce and Meats"
... presented by Chef Elaine Templeton & Chef Jorel Morris and the students of the UCPS Culinary Arts Academy and the SPCC Culinary Arts Program.
Culinary Arts Program at SPCC
It is a two-year degree program that prepares graduates to enter careers in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities. Students learn culinary, baking, sanitation and safety, production skills, nutrition, customer service, purchasing, and human resource management. Courses are offered on evenings and weekends at Porter Ridge High School in Indian Trail. The Culinary Arts program offersplenty of hand-on opportunities at affordable tuition rates.
To learn more go to www.spcc.edu.www.spcc.edu.<http://www.spcc.edu.>
Culinary Arts Academy-
The Union County Public Schools Culinary Arts Academy is available to all UCPS high school students beginning in grade 10. It is housed in Porter Ridge High School in Indian Trail, NC. The facilities include a newly built commercial kitchen classroom with real life work experience built into the curriculum. Students learn how to operate commercial equipment, classical cooking skills, sanitation and safety, and business experience in the food industry. This academy consists of four courses. Students begin with Foods I, which teaches healthy nutritional choices. Students earn the industry recognized ServSafe credential while enrolled in the Introduction to Culinary Arts course. The final course, Culinary II allows students to gain skills in menu planning, meal presentation, and catering. To provide students with real world experiences, the Culinary Arts Academy students provide cooking demonstrations at the Union County Farmers Market several times a year.
SATURDAY @ 11:30am:
Presentation ~ "Southern Soul Food"
... presented by CHEF MATTHEW SGANGA, of Stonetable, Monroe, NC (Demo)
In 2001, Matthew Sganga began Stone Table restaurant as a small part-time catering service located in Monroe, NC. In 2002, Matthew left the well-loved Sante Restaurant in Matthews, NC where he was working as a chef de cuisine, to cater full time. It was under the training of Adam Reed of Sante that Matthew refined his love for fine food and quality ingredients.
At Stone Table "We're a modern Southern kitchen serving down home Southern food with a high-end flare in the heart of Historic Downtown Monroe. We use fresh, local ingredients. It is our belief that to present you with a delicious meal, we must not cut any corners. We call this the Stone Table Way."
SATURDAY at 2:00pm
Presentation ~ "Top 10 Tips For Terrific Tomatoes"
... presented by Mary Roberts from Windcrest Organic Farms
Ray and Mary Roberts Tarlton are co-owners and managers of Windcrest Farm and Final Touch Construction Services. After twenty years as a corporate instructor and project manager, Mary used her passion for growing plants organically into a business that supplies market farmers and home gardeners with over 250,000 heirloom vegetable, flower and herb plants each year.
In addition to growing hard-to-find plant varieties, Mary also conducts on-farm classes to help beginning farmers and gardeners learn the principles and practices of sustainable agriculture. Ray Tarlton is a NC/SC General Contractor, ace greenhouse builder, and our on-farm "MacGyver".