Included with general and VIP admission to the St. Louis Food & Wine Experience are presentations on the mainstage by our guest chefs.

Mainstage Schedule

Saturday, January 30

Food & Wine Show Opens at 11:00 am

11:30-12:00 pm
Chef Scott Drake, Executive Chef, Schnucks Markets

12:30-1:00 pm
Father Dominic Garramone, Author & Former Host of PBS’s Breaking Bread with Father Dom

1:30-2:00 pm
"Chef" Tony La Russa and Kathy Gottsacker, Director of Food Education & Culinary Arts, Schnucks Markets

2:30-3:00 pm
Chef Rock Harper-Hell's Kitchen Season 3 Winner

3:30-4:00 p.m.
Chef Julius Russell, Executive Chef, Kehe Food Distributors

4:30-5:00 p.m.
Chef Brian Hale, Executive Chef, Chase Park Plaza Hotel

Sunday, January 31

Food & Wine Show Opens at 12 Noon.

12:30-1:00 pm
Chef Rock Harper-Hell's Kitchen Season 3 Winner

1:30-2:00 pm
Chef Julius Russell, Executive Chef, Kehe Food Distributors

2:30-3:00 pm
Chef Brian Hale, Executive Chef, Chase Park Plaza Hotel

3:50 p.m.
Father Dominic Garramone, Author & Former Host of PBS’s Breaking Bread with Father Dom

Food & Wine Show Closes at 5:00 p.m.

Mainstage Guests

Host Ed Goodman

Acting as Master of Ceremonies on the Mainstage will be KEZK Morning Show Host, Ed Goodman. In addition to waking up St. Louisans with his daily radio show, Ed is heavily involved with many local charities and schools as an emcee and auctioneer for their fundraising events. He has been honored for his efforts on behalf of many different charitable organizations in the metro area. Ed’s main hobby, and passion, is cooking and has taught cooking classes at The Kitchen Conservatory.

Chef Rock Harper

Rahman (affectionately known as "Rock") Harper discovered his love of cooking when he was in his early teens and it has stuck with him ever since. He soon became obsessed with the challenge of running a restaurant kitchen, and decided that this would be his career.

Rock's talent and determination propelled him to be an award-winning honors graduate from the Culinary School of Johnson & Wales University (JWU). "I tell my cooks all the time about the benefits of a knowledge base and structure. Punctuality, professionalism, organization, sanitation, and persistence are among the skills that I learned while at JWU. These skills and my love for Culinary Arts have kept me in the game. You have to create a strong, unbreakable foundation that you can build upon and you will never fail. Not just in my field, but in life!"

Rock has held several positions throughout his career at award winning restaurants such as Cafe Calliope, Burke Station Restaurant, Planet Hollywood, BET on Jazz Restaurant, and B. Smith's Restaurant in New York City where he was Executive Chef.

Most notably, Rock was the winner on season three of the Fox reality television cooking show, Hell's Kitchen. People like Marvin Woods, Anthony Bourdain, Rick Tramonto and of course, Gordon Ramsay, have all given Rock great insight into being successful. When asked about how he uses the advice given to him he stated, "I may not use it all but, you have to learn to listen and get another perspective on anything. Being great means that you make the decision in the end, but it doesn't hurt to get more information along the way".

When asked about his most defining moment within his career, Rock gleamed, "I am still in the process of my defining moment! I am on a very exciting journey and soon enough my legacy will start to take shape".

Chef Rock's appearance sponsored by

Father Dominic Garramone

Father Dominic Garramone, OSB entered Saint Bede Abbey in 1983, took his solemn vows in 1989 and was ordained in 1992. He is the head of the Religion department at Saint Bede Academy and teaches church history and Christian doctrine. He is also the drama director and has published two plays. He was the host of the PBS cooking show Breaking Bread with Father Dominic from 1999 to 2001, and has written five cookbooks. He will be releasing the first of a series of children's books in September: Brother Jerome and the Angels in the Bakery, published by Reedy Press. Fr. Dom says he got his culinary education "between my mother's kitchen and public television" and when not baking or teaching can usually be found in the abbey herb garden.

The Mystery Ingredient from the demonstration is: 1 15-oz. can of pork and beans (Yes, beans, juice and all!)

Tony LaRussa and Kathy Gottsacker

In 2006 Tony La Russa led the St. Louis Cardinals to the 10th world championship by beating the Detroit Tigers in the 2006 World Series. By doing so, he became only the second manager in Major League Baseball history to win World Series championships in both the National and American Leagues. Tony’s At The Plate Dressings and Marinades are a home run in every kitchen and benefit this St. Louis legends’ charity, the Animal Rescue Foundation (ARF). Don’t miss this rare opportunity to see this Skipper turn in his baseball hat and uniform for a chef’s hat and apron to create one of his favorite recipes.

With the aid of Schnucks’ own culinary expert, Kathy Gossacker, “Chef” La Russa will tempt your palate and show you the many ways you can use his At The Plate Balsamic Dressing and help animals in need.

Presented by

Chef Julius Russell

Chef Julius Russell serves as owner of A Tale of Two Chefs, Executive Chef for Kehe Food Distributors and TV Host on the Big Ten Network. Chef Julius’ culinary training began at the age of eight under the careful guidance of his mother. After college, he began to build a corporate career, while continuing to hone his culinary skills. After successfully climbing the ranks, Mr. Russell left his Executive Sales Management position to pursue his passion as a Private Chef. Over the past decade Chef Julius has continued his culinary education stateside at the New Orleans School of Cooking and in Paris with Princess Marie Blanche de Broglie at La Cuisine Marie Blanche and Patrick Terrien at Le Cordon Bleu Academie d’Art Culinaire de Paris. In his work, Chef Julius consistently challenges the idea of what dining should be, often calling on his alter ego “Chef Tiki” to shake things up a bit. His ability to blend classic French, Spanish and Italian techniques with the flavorful influences of Cajun/Creole, Caribbean, Latin American and Asian cuisine is unmatched. His motto, “The Flavor Leads” speaks to his passion for blending global cuisines to create innovative dishes that transcend region.

Chef Julius Russell's appearance sponsored by

Chef Brian Hale

Chef Hale started his culinary career in Milan, but has been a part of St. Louis dining for more than 15 years. His work has added to the tastes of several area restaurants including Al Baker’s, Harry’s Downtown, Sqwires, and Monarch. As executive chef for Sqwires and Monarch, Hale’s efforts helped each restaurant earn various honors including Best New Restaurant in St. Louis. He is currently the executive chef at The Chase Park Plaza where he oversees the Culinary Team and is responsible for the creative culinary direction in Eau Bistro, Café Eau, and the hotel’s Catering Division. In 2006, Chef Hale was voted by the “Sauce Magazine” Readers Poll as “Best Chef in St. Louis,” and also named “Favorite Chef in St. Louis” by the “Riverfront Times”. He has taken 2nd place in the St. Louis Culinary Competition for consecutive years, and was the winner of the area’s first annual “Iron Fork” competition in 2007.

Chef Brian Hale's appearance presented by

Chef Scott Drake

As Executive Chef of Schnuck Markets, Inc., Scott Drake has years of experience bringing flavorful and inspiring dinners to homes all across the region. His elegant recipes help burgeoning at-home chefs easily take their meals to a whole new level of gourmet fare.

Chef Drake's appearance presented by