9th Annual St. Louis Food & Wine Experience
Join us at the Mainstage in the Khorrassan Ballroom throughout the St. Louis Food & Wine Experience to watch culinary demonstrations from acclaimed local and national celebrity chefs. Mainstage is included in the ticket price for all General Admission and VIP Admissions with the exception of the Lidia Bastianich demonstration (see details below).
Chefs on the Mainstage
Acclaimed Public Television Host & Cookbook Author Lidia Bastianich
Sponsored by: 
Lidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya.
Her cookbooks include Lidia Cooks from the Heart of Italy and Lidia’s Italy – both companion books to the Emmy-nominated television series, ―Lidia’s Italy, as well as Lidia’s Family Table, Lidia’s Italian- American Kitchen, Lidia’s Italian Table and La Cucina di Lidia. Lidia is the chef/owner of four acclaimed New York City restaurants -- Felidia, Becco, Esca and Del Posto (recently awarded four stars by the New York Times), as well as Lidia’s in Pittsburgh and Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high-quality broadcast productions including Lidia’s Italy.
Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly on August 31, 2010, the largest artisanal Italian food and wine marketplace in New York City. The partners have transformed a 42,500 square‐ foot space in the Flatiron District into New York City’s premier culinary mecca. The space includes a premier retail center for Italian delicacies and wine, a culinary educational center, and a diverse slate of boutique eateries. Lidia has taken her passion for education and enrichment through food, making culinary classes a defining focus of Eataly. As Dean of La Scuola at Eataly, Lidia is responsible for the culinary curriculum for the food and wine courses, demonstrations and lectures from renowned chefs as well as the best food and wine producers in the world.
This fall, Lidia will release her first children’s book, Nonna Tell Me a Story: Lidia’s Christmas Kitchen, inspired by her five grandchildren. On October 24, she will also debut Lidia’s Kitchen, an exclusive line of cookware and servingware for QVC that combines the beauty of Italy with practical functionality. Lidia's Kitchen line includes high quality everyday items such as ceramic servingware, knives, pots, pans and utensils. These signature wares will give her fans another opportunity to bring a piece of Lidia to their everyday lives.
Together with her son Joseph, Lidia also produces award-winning wines at Bastianich Vineyards in Friuli and La Mozza Vineyards in Maremma, Italy. Along with her daughter Tanya, son-in-law Corrado Manuali, and partners Robert Quinn and John Baker, the team launched Nonna Foods in 2010 as a platform to distribute an array of both existing and new “Lidia’s” food products. The line highlights a passion for all things pasta, with six original varieties of homemade pasta sauce, with eight different cuts of pasta, sold nationally.
Lidia gives freely of her time and knowledge, and is active member of society who participates in community service activities and special events on behalf of the James Beard Foundation and Public Television. For more information, please visit, www.lidiasitaly.com.
Eli Kirshtein, Contestant on the Emmy award-winning series Top Chef: Las Vegas on Bravo
Born and raised in Atlanta, Eli Kirshtein, 26, has rapidly become one of the prominent, young chefs in the local landscape. He started his culinary career at the age of 16 as a cook under Chefs Kevin Rathbun and Richard Blais. Eli left Atlanta to attend the prestigious Culinary Institute of America in Hyde Park, New York. During his time there, Eli worked in some of the country’s greatest kitchens including; Le Bernardin, Alain Ducasse, Restaurant Daniel, and Jean Georges. While working with some of the world’s finest chefs, Eli acquired solid technique and a dedication to quality ingredients.
Upon graduating, Eli returned to Atlanta to reunite with Richard Blais, working as his Sous Chef at One Midtown Kitchen. After two years at One, Eli took a year long hiatus to work under Alberto Cabrera at Miami’s Karu & Y as Executive Sous Chef. Working under Blais and Cabrera, Eli began to fine tune his modern approach to food while still maintaining the formal principles of his classical training.
In 2009, Eli appeared on the Emmy award-winning series Top Chef: Las Vegas, on Bravo. He finished strongly amongst a formidable cast of high-caliber chefs.
Beginning in Fall 2010, Eli will be busy securing a restaurant spot in Atlanta for his forthcoming concept. He will also be appearing in demonstrations and workshops across the country.
Quickfire Wines Presents Chef Eli Kirshtein
(Quickfire Wines, A Top Chef Selection)
Deidre Pujols
Deidre Pujols, wife of Cardinals first baseman Albert Pujols, has served as a driving force for the many good works of the Pujols Family Foundation since its inception on May 5, 2005. The Pujols Family Foundation’s mission is to support people with Down syndrome, disabilities and other life threatening illnesses as well as the children and families living in impoverished conditions in the Dominican Republic. One of Deidre’s many projects was the creation of a website (www.pujolskitchen.com) devoted to her passion for Dominican cooking and the disadvantaged women of her husband's native country. As part of that project, Deidre recently launched a cookbook/calendar with some of her favorite Dominican recipes, which is available from the Pujols Family Foundation store.
The Pujols Family Foundation presents Deidre Pujols
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
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
Lucy Schnuck
Lucy Schnuck graduated at the top of her class at the Culinary Institute of America at Hyde Park. She has trained at Pacifico's in Maui under a James Beard Chef, and in restaurants across the country. In St. Louis, Lucy has worked in Luciano's and Annie Gunn's Restaurants. Lucy's passion is sauces, which are the pinnacle of cooking, and loves the restaurant kitchen's variety of work.
Nathaniel Bonner
Nathaniel Bonner is a graduate of the New England Culinary Institute in Vermont. He has worked as Sous Chef and Executive Chef of Goddard College and at Gabriel's a fine dining restaurant. He has served as the Executive Chef and Manager of the Viking Culinary School in St. Louis and as the Private Events Chef for Chaumette Vineyards. Nate's passions are for sustainable, local foods and community support, spun sugar and Japanese knife skills.
Lucy Schnuck and Nathaniel Bonner's appearance presented by
Master of Ceremonies
Host Ed Goodman
Acting as Master of Ceremonies on the Mainstage will be radio personality, Ed Goodman. 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.
Mainstage Schedule
Saturday, January 29
12:30-1:15 pm
THROWDOWN
Scott Drake, Executive Chef, Schnucks Markets
Brian Hale, Executive Chef, Chase Park Plaza Hotel
2:00-2:30 pm
Lidia Basitanich, Acclaimed Public Television Host & Cookbook Author
2:30-4:00 pm
Lidia Bastianich Autographs Cookbooks at Mainstage
3:30-4:00 pm
Eli Kirshtein, Contestant Top Chef: Las Vegas on Bravo
4:00-4:30 pm
Eli Kirshtein Autographs Recipe Cards at Mainstage
4:30-5:00 p.m.
Schnucks Cooks Cooking School
Sunday, January 30
12:30-1:00 pm
Eli Kirshtein, Contestant Top Chef: Las Vegas on Bravo
1:00-1:30 pm
Eli Kirshtein Autographs Recipe Cards at Mainstage
1:30-2:00 pm
Diedre Pujols
2:30-3:00 p.m.
Brian Hale, Executive Chef, Chase Park Plaza Hotel
3:30-4:00 p.m.
Schnucks Cooks Cooking School
