Fun and Food Headline Cooking Demo Stage at Lentil Fest 2019
Join us Aug. 16-17, 2019 for the National Lentil Festival in Pullman, WA. We've gathered a premier group of experts and chefs to share farming info, recipes and cooking tips about our Palouse-grown lentils and garbanzo beans. Our Cooking Demo Stage is designed for you, so if you've got questions, we encourage you to ask our experts. Free samples of the chefs' recipes will be served after each demo by the culinary students of Washington State University's School of Hospitality Business Management.
Friday: Ask the Experts
The party starts at 6:30 p.m. Friday, Aug. 16 with our Ask-The-Experts panel. Our experts will share info about growing, cooking and eating local legumes.
This is always a fun and lively discussion, so if you’ve got questions or want to expand your legume knowledge, this event is for you. All questions are welcome!
Saturday: Live Cooking Demonstrations
Learn scrumptious, creative new recipes from some of the best chefs in the business. Each chef’s demo included free samples and time for Q&A.
12:30 p.m.: Executive Chef Jamie Callison
Featured recipes: TBA
Jamie Callison became executive chef in the Washington State University School of Hospitality Business Management in 2006. He oversees the HBM student-run catering operation. He’s also an HBM instructor, the faculty advisor for WSU Crimson Confections, and the faculty coordinator and culinary instructor for the WSU-ACFEF Culinary Certificate Program. Callison builds relationships with local farmers and the WSU organic program to ensure the availability of local, sustainable products for university guests. He is responsible for the operation of the J. Willard and Alice S. Marriott Hospitality Teaching Center Kitchen. Each summer Callison coordinates the WSU food, wine and culture study abroad program in Florence, Italy, and Lyon, France. Callison is also the lead judge for Washington State's Pro Start High School Culinary Competition since 2011, and was the lead judge for Tokyo's 2018 competition.
Callison is the author of “The Crimson Spoon: Plating Regional Cuisine on the Palouse” cookbook, which features signature recipes and WSU products.
1:15 p.m.: TBA
2 p.m.: TBA