Fabulous Food Show Grilling Up Treats With Great Chefs

They say there are only two seasons in Northeast Ohio: summer and winter. 

But there is one other, regardless of the weather  that has people longing for the outdoors and grabbing their tongs while braving all kind of elements.

Grilling season.

Whether it be steaks, chicken or burgers and brats, "grill mode" gets the juices flowing and one becomes his/her own culinary expert, the best in the neighborhood.

This weekend amateur self-proclaimed grillmasters have a treat and an opportunity to really become the dean of the neighborhood, as the Spring Fabulous Food show comes to the I-X Center in Cleveland with the theme being a tribute to outdoor cooking.

"Hosting a show in April allows for a whole new food show experience," Eric German, executive show director, said. "While the fall show emphasizes holiday cooking and entertainment, this event will encompass the entire outdoor living experience, from designing the perfect patio to becoming a master griller. It will get people thinking spring and getting back outdoors."

Being touted as ultimate in outdoor dining, three renowned chefs will be on stage sharing their secrets for the backyard warriors.

The headliner for the event is Emeril Lagasse, host of the cooking channel's cooking fresh and Hallmark's Emeril's Table. Lagasse, who is known to spice things up with his trademark "Bam!" will share his ideas tips and techniques and is sure to make one the toast of the neighborhood.

Grillmaster Steven Raichlen will also be on hand, sharing his insight into the world of barbecue. Raichlen, who the Today Show's Matt Lauer says, "Oh man is that delicious," when he cooks for them, is known as the man who reinvented barbecue. He is the author of 28 award-winning books, and hosts Barbecue University.

Bobby Flay, the host of the Food Network's popular show Throw down with Bobby Flay, will be the third top chef wowing the audience with his favorite recipes and Weber Grills, which is a sponsor of the Fabulous Food Show will have grilling expert Jamie Purviance on hand hosting live exhibitions including smoking techniques and bbq

Purvance, who has authored a number of books on outdoor grilling for Weber, says grilling is about developing a touch and personalizing things.

"I have learned from people all over America that grilling is about much more than food and fire," Purviance said. "It is also about us and our lifestyles."

In addition to presentations by the chefs, there will be a number of other things going on throughout the weekend during the show. The American Wine School will have a tasting garden, where you can sample your favorite wines and even a lecture on fine beers.

The Garden Fresh Cafe will be offering a wide variety of chef inspired dishes, many local and there is an ice cream shoppe where you can sample some of the area's top parlors.

And what about the sauces and rubs to come up with your own recipes or add a twist to one of the chefs? Of course you'll be able to find them as a number of vender's will be selling their sauces and marinades and other items throughout the show.
 
Another feature of the show is something most would not expect at a culinary event, but since this is about the outdoors, there will be a stage with numerous presentations on how to spruce up your outdoor living spaces. The seminar topics include: Deck & Patio Design, Decking Material Trends, Patio Design, as well as water features such as water falls, ponds and pond-less water features.

And there is more: The farmers market stage not only will teach gardening techniques, but also features top local chefs showing how to grill up their favorite recipes.

Tickets start at $25 and for those wishing to purchase in advance, for a limited time, tickets are available at a discounted rate with the following codes. Discounts will only be applied if using the proper codes below.

SPRINGFFS - $5 off General Admission (no celebrity chef show) or any Steven Raichlen show

BBQFAN - $3 off General admission ticket which includes celebrity chef show

For more information, call 216-265-cook.