Maine Chefs and Authors Demonstration Series And More

Join renowned Maine chefs, authors, and presenters for their lively “local and fresh” cooking demonstrations, samplings, and educational presentations every hour throughout our festival. And if you’re looking for that perfect holiday gift, be sure to ask about their signed books!

Schedule subject to change. Please check back periodically for updates.

PRESENTER BIOGRAPHIES


PATRICIA HENNER & JULIE ROACH
Lumber Camp Molasses Doughnuts
Page Farm and Home Museum
Patricia Henner and Julie Roach from the Page Farm and Home Museum at the University of Maine in Orono will make Mildred Brown “Brownie” Schrumpf’s lumber camp molasses doughnuts. This recipe has never been published, and there will be copies available to take with you. The Page Farm and Home Museum is home to one of Maine’s most important collections representing 19th and 20th century rural life.

Patricia Henner

Patty Henner, executive director of the Page Museum, and Julie Roach, Student Administrative Aide, will make Mildred Brown “Brownie” Schrumpf’s lumber camp molasses doughnuts. This recipe was found in MBS collection of the Museum this summer and has never been published. Copies to take home will be available.

The Page Farm and Home Museum at the University of Maine is the steward of one of our state’s most important collections representing nineteenth and twentieth century rural life. From farming equipment to implements illustrating agricultural methods and technologies to a stunning collection of decorative objects, art and furniture adorning Maine homesteads, to a fully equipped farmhouse kitchen replete with all the “modern” conveniences, the Page Museum offers a complete and authentic window into life in Maine in the 1800s and early 1900s.

Julie Roach

 

 

 

 


HAROLD (DUSTY) DOWSE
Earth to Hearth Breadmaking
Maine Grain Alliance Breadmaker 

Harold (Dusty) Dowse has been baking bread for nearly a half century and it is his prime avocation. He is a semi-professional baker in addition to his day job, which is being a Professor of Biology and Cooperating Professor of Mathematics and Statistics at the University of Maine. He is also a dyed-in-the wool organic gardener, having followed faithfully the traditions he learned from his grandfather in the 1950′s. He has been fortunate to be able to apply a great deal of his formal scientific expertise to his baking, resulting in his studies on sourdough and yeast microbiology and the physics of refractory materials and heat flow in ovens. He is directing the Maine Artisan Bread Fair again, now going into its fourth year, and is a charter MGA board member.


CHEF YAZ, JACK & SONJA PALMER
Flaky, Buttery, Crusty Chicken Pot Pie
Dysart’s Restaurant

Dysart’s Restaurant has been making their famous homemade chicken pie for years, which is made with Betty Feney’s delicious, yet hard to say, Buttery Flaky Crust recipe. Chef Yaz will show you how to create the perfect buttery flakiness for your own world-famous chicken pie. Dysart’s Restaurant chef will be joined by Jack and Sonja Palmer, who became YouTube sensations from the highly circulated blooper reel from the production of a Dysart’s Restaurant commercial, for this demonstration. You can pick up a copy of Mary’s self-published cookbook at the show.

Chef Yaz

Dysart’s Chef Yaz starting his cooking career in 1974. He started gaining interest in cooking while going to school, working at the post office, and working at Dysart’s. Prior to becoming a Dysart’s Chef in 1994, Yaz had many different Dysart’s jobs, from washing dishes to a line cook and even a server. One of Chef Yaz’s favorite dishes to make is of course our famous chicken pie!

Jack and Sonja Palmer

Married for 54 years, Jack and Sonja Palmer, regular Dysart’s customers, have stolen America’s hearts. The highly circulated blooper reel from the production of a Dysart’s Restaurant commercial shows Jack trying to get his line right. Turns out, his performance is a bit “flaky.”


KIMBERLY DAGHER
Holiday Chocolates With Savour Chocolatier
Savour Chocolatier

Kimberly Dagher, professional chocolatier and owner of Savour Chocolatier, will demonstrate how to make a variety of holiday chocolates, including molded and hand-rolled truffles, Mendiants, and Rochers. Savour Chocolatier is an artisan chocolate business based in Veazie that uses premium Belgian chocolate as well as locally sourced and all-natural ingredients.

Kimberly is the owner of Savour Chocolatier LLC, an Artisan Chocolate business based in Veazie, Maine. Savour creations are made using premium Belgian Chocolate, locally sourced and all-natural ingredients, and no added preservatives. Kimberly completed the Professional Chocolatier Training and Artisan Chocolate Business Planning programs at Ecole Chocolate. She has also attended Chocolatier Masters level programs with International Chocolate Master Chefs at the Barry Callebaut Chocolate Academy in St. Hyacinthe, Quebec.


ABBY FREETHY
Kids in the Kitchen
Northwoods Gourmet Girl 

Abby Freethy, owner of Northwoods Gourmet Girl, remembers many valuable experiences in the kitchen with her grandmothers. Abby says that hands-on time in the kitchen helps children make choices about their food, learn where it comes from, and build courage to try new foods. Bangor city manager Cathy Conlow will help with this short, hands-on demonstration for children. Space is limited, so participants should pre-register no later than November 12 by emailing abby@northwoodsgourmetgirl.com or calling 570-8112.

Abby & Dustin Freethy

Abby Freethy is a chef and creator of Northwoods Gourmet Girl all natural, pantry goods. In 2005 she set out to create a company that specialized in healthy alternatives to common pantry goods. Northwoods Gourmet Girl has grown from its humble beginnings to a sustainable business with a heavy focus on community enrichment for both children and adults. Abby’s vision creating jobs close to home and marketing a strong value added brand “proudly made in Maine.”

Catherine Conlow

Catherine was appointed City Manager in November 2010. Prior to being appointed the Bangor City Manager, Catherine served more than 20 years in local government including 7 years as Town Manager in Orono Maine, 3 years as the Public Services Director in Blaine Minnesota, and 12 years in Jackson County Oregon. As City Manager, Catherine’s primary responsibility is to implement the policy direction of the City Council, carry out the day to day operations of the City, and prepare the annual budget. Catherine holds a Bachelor of Science Degree from Shippensburg University of Pennsylvania, a Masters Degree in Public Administration from George Washington University, and is certified as an Economic Development Professional through the Economic Development Council. Catherine lives in Bangor with her husband John Webber and their two children Anna and Daniel.


MELISSA HUSTON & CHEF CLIFF RICHARD
On a Shoestring: Using Seasonal Produce to Stretch Your Food Budget
Good Shepherd Food Bank

Melissa Huston from the Good Shepherd Food Bank and Chef Cliff Richard from Chef On Demand show you how to make the most out of a tight budget. Cliff has been a passionate supporter of Cooking Matters, a program of the Good Shepherd Food Bank that teaches families how to plan and prepare low-cost meals that are high in nutrition. This demonstration will show simple ways to incorporate fall produce into a nutrition-packed quinoa entrée. Tasting samples, along with recipes, will be provided.

Cliff started cooking as a young child. He attended UTC and EMCC culinary programs earning an Associate’s Degree in Culinary Arts. He has worked professionally as a Chef since 1999, cooking locally, with Maine Maritime Academy in ports of call in Europe, in Bar Harbor, and on Ocean Drive in South Beach Miami. He has experience with fine dining, catering, hospitality, educational, and institutional style cooking. In recent years Cliff has been working as a “Chef for Hire” through his own small business Chef on Demand. He offers personal chef style services, cooking lessons, corporate wellness, consultation, menu planning, and lesson themed parties. Cliff regularly teaches public cooking classes sponsored by adult education departments. He is excited to teach back to basic culinary techniques and show people how accessible “fancy” foods can be at home.


BETTINA DOULTON, DEVON SALISBURY, CATHERINE PEGRAM
AND JON SMALL
Pairings 101
Cellardoor Winery

Cellardoor’s event coordinator and resident foodie, will share helpful hints for pairing food and wine. Devon will prepare a few savory and sweet bites to be paired with different Cellardoor wines.

Bettina Doulton

After a 21 career in the investment business, I pursued my dream of owning a small business. A confluence of events lead me to purchase Cellardoor Winery in 2007. It has been a joyous learning curve as we have attempted to create a wonderful destination winery experience in the Midcoast of Maine.

Catherine Pegram

Catherine co-anchors TV5 News at 6 with Jon Small. She joined the TV5 news team in June of 2005 as the co-anchor of the station’s one-hour weekday newscast, TV5 News at 5. This is her second television tour of duty in Bangor. Catherine started her broadcast career in 1994 as a producer at WLBZ NewsCenter 2. She eventually moved into a reporter position there. Catherine left Bangor in 1998 for a morning anchor/reporter position in Pensacola, Florida. In 2000, she moved to Oklahoma City where she worked as a fill-in anchor/reporter for KWTV News 9. Catherine is originally from the Kansas City, Missouri area – Independence to be exact. But Maine has quickly become her second home. This is where she met and married her husband, Jeff Solari – a native of Bar Harbor and former sports broadcaster. And it’s here, in February 2009, that they gave birth to their twin daughters, Caitlin and Ainsley. The instant family of four is happy to call Bangor home.

Jon Small

Jon was born in Bangor, and grew up on the beautiful coast of Maine in Camden. He began his broadcasting career in radio at the age of 16 at WRKD in Rockland. After graduating from Boston University, Jon returned to Maine, working at radio stations in Rockland, Gardiner, Waterville and Augusta before moving to Bangor to join WABI radio in 1993. In 1997, he moved into television, joining WABI TV5 as co-anchor of the morning show. Jon became assistant news director in 2004. He now co-anchors TV5 News at Six. Jon lives in Bangor with his wife, two beautiful little girls, and a golden retriever named Beau. That keeps him pretty busy. In his spare time, Jon is a card carrying member of Red Sox Nation, loves to watch Nascar, and can be found on several local golf courses.


CHEF DENNIS MCCARTNEY & PAUL VOLCKHAUSEN
Fresh, Local, and Healthy!
St. Joseph Healthcare & Happy Town Farm

Join Chef Dennis McCartney of St. Joseph Healthcare and Paul Volckhausen of Happy Town Farm in Orland for a live cooking demonstration featuring fresh, local produce. Learn tips and techniques for harvesting, choosing, and storing your fall produce.

Chef Dennis McCartney

Hospitals are rarely known for their great cuisine, except when it comes to St. Joseph Hospital. Patients and visitors often ask for our recipes! Chef Dennis McCartney is behind many of these delicious meals, creating great tasting, nutritious food for patients with a variety of dietary limitations – that’s no easy task. Chef Dennis can often be found giving live demonstrations in the Hospital’s Cafeteria and at Hospital events.

Paul Volckhausen

Owners Paul and Karen Volckhausen run Happy Town Farm, a MOFGA-certified organic farm in Orland. The farm offers vegetable and flower farm shares, as well as selling their vegetables and meats at the Ellsworth Farmers’ Market. St. Joseph Healthcare has been pleased to work with Happy Town Farm this past summer, offering employees the opportunity to participate in the farm share program.


CHERYL WIXSON & MIKE MICHAUD
What’s for Suppah?
Cheryl Wixson’s Kitchen

Join Cheryl Wixson as she prepares a meal from the ingredients provided by members of the Maine Organic Farmers and Gardeners Association. Cheryl grew up on a dairy farm in Winslow and is the first woman to graduate from the University of Maine with a degree in agricultural engineering. A lifelong food advocate, Cheryl and her husband Phillip McFarland started Cheryl Wixson’s Kitchen, a specialty food company located in Belfast.

Representative Mike Michaud 

Michael H. Michaud was sworn in as a United States Congressman in January 2003 to represent the Second Congressional District of Maine in Congress. He is the first recognized Franco-American from Maine to be elected to federal office.

Mike is the second of six children. He was raised in Medway and attended Schenck High School in East Millinocket. After graduation, Mike followed in the footsteps of his father and grandfather, gaining employment at the Great Northern Paper Company. He is a 29 year employee of GNP and is a member of USW Local #4-00037 (formerly PACE Local #1-40037).

In the U.S. House of Representatives, Mike serves on the Committee on Veterans’ Affairs, where he is the Ranking Member, and the Committee on Transportation and Infrastructure.


CHEF KATE KRUKOWSKI GOODING & BILL GREEN
Wild One!
Cooking With Wild Game

Chef Kate Krukowski Gooding and Bill Green, legendary Maine television journalist and host of “Bill Green’s Maine,” will show you how to make a meal out of Maine’s wild game. Kate, who has been a self-published cook-book author since 2006, is known for her book “Black Fly Stew: Wild Maine Recipes.” A former restauranteur, business owner, sales manager, and marketer, Kate enjoys sharing stories of her travels, spice tips, and knowledge of the simple dishes you can create right from your own kitchen pantry.

Chef Kate Krukowski Gooding

Kate continues to share her desires of eclectic food combinations from the wild and into your kitchens through her many cookbooks. A former restaurateur, business owner, entrepreneur, manager and sales and marketer, Kate understanding of the working world comes across in her cookbook tales. She enjoys sharing her travels, spice tips and knowledge of the simple dishes you can create right from your own kitchen cabinets. A self-published cookbook author since 2006, Kate is known for her Black Fly Stew Series. Presently, she is working on her third private label cookbook for Free Range Fish & Lobster, Portland, Maine.

Bill Green

Bill is a lifelong Mainer. He recalls, “The first night I worked, March 17, 1972, I was asked to stay late and run camera for the news. As they played the opening music, and the camera light came on, I remember thinking, I’m going to do this until I’m 65.” Bill debuted as a sportscaster on WLBZ 2 in 1975. He moved to Portland in 1981 where he anchored weekend sports statewide. In 1993, Bill came off the anchor desk to produce feature stories and documentaries. In 2000, Bill Green launched an original series, “Bill Green’s Maine.” Bill and his wife Pam reside in Cumberland. They have two children, Sam and Emily.


DON PERKINS
Our Maine Barns

Don Perkins,  author of The Barns of Maine: Our History, Our Stories will be at the Harvest Festival to share his passion—Maine’s barns! Don is a former carpenter and woodworker with a longtime interest in timber framing, and he is a member of the Timber Framers Guild. Don reveals the history and lost craft of our barns through his writing and photography, and he will be selling signed copies of his book at this year’s event.

A freelance writer since 2005, Don penned a series on local barns in 2007-8 for a Gray-New Gloucester weekly that garnered much interest; it ran for some 20 weeks. In 2010, another barn column appeared in the Advertiser Democrat in Norway, ME for a year and a half. For seven years he wrote a weekly column on people and events for the Portland Press Herald.

A member of the Timber Framers Guild, Don speaks at area historical societies and leads barn tours. At last, he is happy to announce the arrival of his long-awaited book, The Barns of Maine: Our History, Our Stories.


DONNA COFFIN
Where’s the Beef?
University of Maine Cooperative Extension

Donna Coffin from the University of Maine Cooperative Extension offer tips on how to buy local beef. Donna, a professor with the Cooperative Extension in Piscataquis and Penobscot counties, has been working in agriculture for over 30 years. Not only will you learn the different ways animals are raised and fed on Maine farms, you’ll also learn how much meat to expect when you buy a side or a quarter. You can also find out where to buy meat directly from farmers and how to care for the meat until it is used.

Donna is an Extension Professor with the University of Maine Cooperative Extension in Piscataquis County and Penobscot Counties. For over thirty years she has assisted thousands of farmers and gardeners with sustainable agriculture and home horticulture questions in Piscataquis County.  She received her Master of Science degree from the University of Maine in Animal Science in the area of animal nutrition.  For over 25 years she lived on a small farm that included pick-your-own strawberries, vegetable gardens, raspberries, draft horses, beef, sheep, pigs, turkeys, and chickens.


LIVE MAINE MUSIC
Erica Brown and the Bluegrass Connection

Erica is a fiddle phenom who, at the age of seven, was competing in fiddle contests with kids twice her age. She is an accomplished, award-winning musician who has opened for Grammy award-winning country star Dwight Yoakam and Grammy award-winning bluegrass performer Ricky Skaggs and Kentucky Thunder. Music lovers of all ages won’t want to miss her performances on Saturday.


State of Maine Fair Pie Contest

The Maine Harvest Festival welcomes the top three winners of the Maine State Fair pie contest to compete at the Maine State Fair Pie Contest Finale! The pies will be filled with either Maine blueberries or apples. Finished desserts will be judged by the following pie lovers:

Chef Todd Chasteen from Luna Bar & Grill

Todd has been passionate about food service since his student worker days at the University of Maine, Orono, where he began working in 2002. He enrolled in the Culinary Arts program at Eastern Maine Community College in 2004. Todd has worked professionally as a chef in many capacities. He began his culinary career as a line cook at Dirigo Pines Assisted Living and eventually promoted to Sous Chef. He also worked at the New Moon Cafe in Bangor, as the Sous Chef. As the Executive Chef at the Hilton Garden Inn in Bangor, Todd planned and implemented menus for a full-service restaurant and catering events. Todd currently is the Executive Chef for Flik Independent School Dining at Eastern Maine Community College. He has recently taken the lead of the kitchen at Luna Bar and Grill and is looking forward to creating new menu items and enhancing the dining experience. Todd currently lives with his wife, Kerry, and their dog, Jeddah in Hampden.

Mary Hartt from Dysart’s Restaurant

Mary is a native to Bangor and long time resident of Dixmont, Maine. As the owner of Dysart’s Restaurant, Mary definitely knows a lot about real Maine home cooking. With this knowledge Mary has self-published Dysart’s cookbook that include her mouth watering food photography. While Mary does spend a large percentage of her time in the kitchen, she is also a well-known photographer, especially for her Maine Wildlife photos.

Ben Sprague from the Bangor City Council

Ben Sprague grew up in Bangor and graduated from Bangor High School in 2002. Upon graduating from Harvard University in 2006, Ben worked for four years for the Boston Red Sox and taught adult education before returning to Bangor in 2011 to work as a financial advisor with Means Investment Company. He was elected to the Bangor City Council in 2011 and serves as the chairman of the city’s Business & Economic Development Committee. Ben is a Rotarian, active at All Souls Congregational Church, and serves on the Tri-County Workforce Investment Board, Mobilize Eastern Maine, and the University of Maine Art Museum advisory board.  He is the director of Erin’s Run, a 5K road race to raise money for domestic violence programs.  He and his wife, Malorie, are expecting their first child in December.