CHARLESTON, W.Va. -- The one-day return of a prominent Charleston culinary event will be marked from noon to 6 p.m. June 27 at the Charleston Civic Center.

The original Taste of Charleston has been revitalized as the Taste-of-ALL Charleston, presented by Verizon, which is providing major funding, and co-producer Generation Charleston. For the first time, the Taste has become a segment of the summer extravaganza FestivALL.

This couldn't have been accomplished without the stellar support of many players encompassing numerous individual volunteers, group committees and corporations, led by Mayor Danny Jones, FestivALL director Larry Groce, Generation Charleston, Verizon, Taste consultant Craig Casto and Michael Henshall, chairman of Taste-of-ALL Charleston.

The highest accolades and appreciation belong to the chefs, cooks, restaurateurs and other food and beverage vendors who are participating in the Taste. Without them sharing their talents, we would all be standing around the Civic Center watching each other put together peanut butter sandwiches.

As a bonus attraction this year, Taste-of-ALL Charleston has organized cooking demonstrations with a particular focus on wholesome, often organic, "farm to fork" and "buy fresh/eat local" ingredients.

Many of the Taste chefs, especially the host presenters, have adopted that approach in their kitchens, showing great respect for their environment. The results are flavorfully transferred to our plates.

Illustrating the "fresh is always best" preparation concept, the Taste-of-ALL Charleston demonstration dishes will reflect healthier cooking and eating.

The top-flight chefs who will be in the Civic Center lobby at the North Hall entrance (near the fire engine display) and the dishes they are preparing each hour from 12:30 through 4:30 p.m. are:

Chef Gary Needham, Bluegrass Kitchen: Uthapam -- a vegetarian Indian-style pancake with curry topping that is a restaurant favorite.

Chef Duane Legg, U.S. Foodservice: mixed lettuce salad with cranberries, almonds and citrus; sautéed trout with bowtie pasta and spring peas; berries with lemon sorbet.

Chef Rich Arbaugh, South Hills Market and Café: seared itsumo tuna; Monroe County teardrop tomatoes; compressed shallots; pea tendrils with truffle froth.

Chef Robert Wong, Bridge Road Bistro and Bistro Express: Oso Sweet cheddar, potato and bacon soup.

Michael Bowe, executive chef and owner of Huntington Prime restaurant, is bringing chef-inspired beverages to the demonstration.

"Lots of people in our state grow mint, basil and cucumbers," he said. "Some throw the basil into a sauce and cukes into a salad, but may be unsure of all you can do with mint. So I'm making cucumber mint sweet tea and strawberry basil lemonade with herbs from my garden."

In addition to this year's Taste-of-ALL Charleston featuring favorite restaurants, music, children's activities and cooking demonstrations, Generation Charleston also will be offering a wide variety of information, flavorful recipes and samples to encourage healthy eating.

There will be seating at the demonstrations with tastings and recipe handouts for each session.

Reach Judy Grigoraci at ...@suddenlink.net.