VIP Reception

Friday, October 27th, 6pm – 7pm
Venue: Gosling's New Wine Tasting Room
Sip on signature Bermudian cocktails and meet and greet with the visiting celebrity chefs, local culinary experts, dignitaries and sponsors whilst sampling hors d'oeuvres.

Viking Village

Saturday, October 28th, 12pm – 5pm
Venue: National Sports Centre
Stroll among the booths in the Grand Tent to taste vintages from wineries around the world, sample foods and products made only in Bermuda, as well as from international vendors. The three finalists of the fish chowder competition will offer samples and compete for the grand prize. In the side tents watch celebrity and local chefs give demonstrations alongside host, Bobby Flay, learn about wines in private seminars, and cheer the finalists in live chef competitions.

New this year, the children’s area sponsored by Butterfield and Vallis! Bring your children to this year’s BGG because there will be a tent with activities just for them. Professional cook and author Katie Wilton and nutrition educator Julia Grimaldi have designed an interactive, fun, and educational program for you and your children. Kids will enjoy a coloring station, carving pumpkins, a culinary quiz game and food preparation & tasting of a recipe – Pizza Wontons - from Katie’s new cookbook – “You’re the Cook!” Katie and Julia will also make presentations at 1:00pm, 2:00pm, 3:00pm, and 4:00pm which will focus on culinary tips & techniques and nutritional ideas for healthy food preparation. Leave your children with Katie and Julia while you sample some wines and watch live demos at the adult tents. There is plenty to do to keep young chefs occupied and at the end of the day they get to take home their apron or pumpkin as a keepsake. To find out more about Katie visit: www.cookingwithkatie.com.

Demonstrations

Time: 1:00pm – 1:45pm
Chef: Alexander Smalls
Dish: Blackeye Pea Cakes w/ Tri-Color Corn Relish in Endive Boats

Time: 2:00pm – 2:45pm
Chef: Bill Scepansky
Dish: Pan Seared Cod w/ Butternut "Risotto", Swiss Chard & White

Time: 3:00pm – 3:45pm
Chef: Chris Lee
Dish: Yellow Fin Tuna Wellington, Porcini Mushrooms, Mustard Greens, Foie Gras, Red Wine Sauce

Time: 4:00pm – 4:45pm
Chef: Jeff Tenner
Dish: Ceviche of Wahoo with local radish slaw, Seared Rare Local Tuna with pickled bok choy and crushed papaya salsa

Chef Booksigning

Time: 12:00pm
Chef: Fred Ming

Time: 2:00pm
Chef: Bobby Flay

Time: 3:30
Chef: Alexander Smalls

Vendors

Sousa's
Butterfield Wines
Outerbridges
All Clad
The Supermart
Goslings Foods
Goslings Wines
BDA Gas
Highland Water
B & V booths
Gourmet solutions
Linda Horton
Bermuda Jam
Churchill's

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