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.