2014 Special Events
Saturday, September 6th 10 a.m. – 9 p.m. Below are highlights from 2013 Festival. Stay tuned for 2014 highlights
- The Capital’s 23rd Annual Crab Soup Cook-off 11:30-2:30p.m.
- Department of Natural Resources’ Maryland Fishing Challenge Featuring Diamond Jim Awards Ceremony
- Live Musical Entertainment 1:00p.m.-close
- Chef Demonstrations 10:15-5:00p.m.
- Craft Beer Tasting 4:00-8:00p.m.
Sunday, September 7th 10 a.m. - 7 p.m.
- Live Musical Entertainment 10:30a.m.-close
- Chef Demonstrations 11:00-5:00p.m.
- Craft Beer Tasting 1:00-6:00p.m.
Be sure to attend live cooking demonstrations by regional favorite chefs on Saturday and Sunday at the Chef Demo Tent
The HCAT Institute at Anne Arundel Community College is Maryland’s premier choice for hospitality and culinary education. The school offers an extensive selection of courses, whether you are seeking a degree, continuing professional education or simply love being in the kitchen. Learn from classically trained and industry-current instructors in state-of-the-art kitchens and training labs.
SATURDAY SEPTEMBER 7TH
CHEF DEMO SCHEDULE
SUNDAY, SEPTEMBER 8TH
CHEF DEMO SCHEDULE
Chef Bios (Visit often for latest Chef Bios being added to this year’s lineup)CHEF MATT BAKER
The Occidental Grill & Seafood
What sets Chef Matt Baker apart from others in his field is his consistent passion for cuisine and all things local. In his life, food and dining have always come first. His obsession with food started early. During holidays in Houston, Texas, he assisted with preparing cookies and pies with his Grandmother, which led to an enthusiastic enrollment at Johnson & Wales University in Miami, Florida.
After spending time in the kitchens and wine rooms of South Beach, he fulfilled his urge to travel and in 2009, landed the opening Executive Chef position at Krish in Singapore. It was at Krish that Chef Matt began making a name for himself, being named by Time “The Country’s Hottest Chef” and by Timeout Singapore as “Singapore’s newest splurge worthy restaurant.”
With a short stint at Minibar by José Andrés, Chef Matt settled in with Robert Wiedmaier at Brasserie Beck where he was the Executive Sous Chef in the fall of 2011. The summer of 2012 brought him to The Occidental Grill & Seafood as the Chef de Cuisine. With him, he brought a reenergized menu with items including a Salt-Crusted Porterhouse Steak for two and a Pan Roasted Yellow fin Tuna with Fennel Pollen. Where he excels at this longtime D.C. landmark however is his exciting and intricate daily specials, where he utilizes the freshest ingredients by establishing relationships with local farmers and purveyors. Paying tribute to both his Texas and South-East Asian routes, Chef Matt’s taste for the adventurous and inspired is seen and tasted in his food. He takes plating like a contemporary artist, free-flowing ingredients on the plate like a blank canvas. This young Chef’s talent will only continue to grow in Washington as his fervor for inspired flavor and dining experience develops.
Executive Chef Jeff Witte has been a member of the Airlie culinary team for over 10 years. A respected leader in the Piedmont’s slow food movement, Jeff’s innovative sourcing has earned him wide acclaim in the regional culinary scene.
Jeff’s passion for local ingredients is clear in his commitment to work directly with suppliers at over 35 area farms. Additionally, he works closely with Airlie’s own Local Food Project garden to plan, grow and utilize fresh, organic vegetables, fruits, herbs and flowers. Jeff’s enthusiasm for environmental stewardship is infectious, spreading from the kitchen to all areas of the property and fostering a strong environmental ethos in all parts of Airlie’s operation.
A 2010, 2011 and 2012 IACC Copper Skillet Competition national finalist, Jeff’s most recent accomplishment was developing and executing Airlie’s Winemaker Dinner series, spotlighting local vineyards and farmers.
Jeff is a native of Los Angeles, California and a graduate of California School of Culinary Arts Le Cordon Bleu Program, Pasadena. Before transforming Airlie into Northern Virginia’s culinary destination, Jeff worked at French, Mexican, Italian and Brazilian restaurants, gaining a well-rounded understanding and appreciation of the food service industry. He currently resides in Warrenton, VA with his wife and three young children. In his free time he enjoys traveling, playing and watching sports, dining out, visiting local vineyards, brewing his own craft beer, gardening and spending time with his family (to include cooking).
CHEF KEVIN RELF
West Kitchen & Tavern
Lending an impressive blend of training, experience and passion for his craft, WEST Kitchen & Tavern Executive Chef Kevin Relf designs a continuously-evolving, innovative American menu based on locally-sourced, seasonal inspiration. Chef Relf collaborates with local Maryland farmers to source fresh, organic ingredients that showcase the authentic flavors of the Chesapeake Bay via signature dishes such as his infamous Maryland Lump Crab Dip.
New York-born with Italian roots, Chef Relf was raised near the water in Long Island, N.Y., where he spent his childhood summers fishing, eating and enjoying the outdoors with his grandparents. It didn’t take long for Chef Relf to realize he had a passion – and budding talent – for cooking and creating bold flavors. He graduated from The Culinary Institute of America in New York and went on to study hospitality at Cornell University’s School of Hotel Administration, where he founded and led the Cornell Dinner Club and the Underground Dinner club.
Following graduation, Chef Relf secured a highly-coveted position as Sous Chef at Gulf Harbour Country and Yacht Club in Fort Myers, Fla. He also served as Kitchen Manager for the Hillstone Restaurant Group in New York City, where he oversaw a 25-person kitchen staff, and tasted and inspected every ingredient. As Chef de Cuisine at Lighthouse Grill in the Hamptons, Chef Relf led the restaurant’s successful transition from traditional steakhouse fare to fine-dining. Additionally he created breakfast and dinner menus based on traditional Tuscan cuisine as Sous Chef of Il Chiostro Inc. in Italy’s famed Tuscany region.
Since WEST Kitchen and Tavern’s opening in July 2012, Chef Relf has been instrumental in the award-winning restaurant’s success, which includes receiving What’s Up Magazine’s 2013 award for Best Chesapeake Inspired Cuisine. The restaurant is a member of the Maryland Department of Natural Resources’ True Blue program, which certifies restaurants that use a majority of local crabmeat.
A lifelong proponent of sustainability, Chef Relf works with the Oyster Recovery Partnership to ensure the restaurant’s oyster shells are recycled back into the ocean to help create new oysters. He also enjoys spending his time in the local community, where he has participated in career days at local schools and cooked for families living with cancer at the Annapolis Wellness House.
Keith has a passion for food and for introducing people to new dining experiences.
He is passionate about searching out the perfect, often unusual ingredients and combining them in surprising ways to create simple, clean and big flavors. He believes in cultivating personal relationships with local growers and suppliers to capture the flavor and texture of the Annapolis waterfront.
Prior to taking the helm at Factors Row he was the Chef De Cuisine at Brasserie Brightwell and 208 Talbot under renowned Annapolis Chef Brendan Keegan. Combined with his experience at The Capitol Grille in Chevy Chase, Keith has a solid history in new American dining and is excited to be back home cooking in the town he loves.
When Keith is not in the kitchen he can be found with his wife Kim and two Sons, Noah and Bennett, playing music or on the bay fishing or sailing.
Martin Fish Company
The Martin family got their start fishing in Sweden. Around 1900, John Patrick Martin immigrated to the Nags Head, NC, area and fished with gill nets for Sturgeon. His son, John Woodrow Martin (Pop) fished in Chincoteague, VA, before moving up to Ocean City, MD, after 1933, when the strong Nor’Easter carved out the inlet. Pop and his cousin, Harold Martin, started Martin Fish Company and later set up a retail store that has been in operation in the same spot at the commercial harbor ever since. In 1975, Pop’s oldest of 7 children, John David Martin, took over the family business, while most of the other siblings or spouses owned boats and fished themselves. Today John David’s children, John R, Sam, and Erika, are all in the fishing industry. John R, Erika, and Sam’s children, Charles and Ginger, can be seen working hard at Martin Fish Company – on the dock, in the office and at the retail stores. Fishing and providing fresh seafood to their customers is their way of life and they love it.
CHEF TY PAUP
Bon Appetit Management Company at Johns Hopkins University
Ty has been in the restaurant industry for 18 years. Ty has a strong commitment and a leader in the industry in the sustainable farming and seafood communities.
CHEF CLINT ROZE, CEC
Anne Arundel Community College
Clint Roze is a professional chef, private party caterer and consultant to the foodservice industry. A former restaurant owner, Clint has been cooking since he was a child in his mother’s kitchen. He first felt the adrenaline rush of a professional kitchen while in high school. While attending college to pursue a degree in architecture he continued to work in restaurants of all kinds until finally Clint gave into the call of being a chef. He enrolled in culinary college and upon graduating worked as the sous chef at Sly Horse Tavern in Crofton. Clint moved on to be the executive chef at Toby’s Dinner Theater in Columbia and later the Chesapeake Yacht Club in Shady Side, Maryland. His dream of opening his own restaurant finally came true in 2000 when he opened the small family restaurant Serendipity Café to much acclaim. In addition to his private catering and consulting ventures Clint currently works with up and coming chefs at Anne Arundel Community College’s HCAT institute as an instructor and operations manager. He prepares young and old students alike for the challenges ahead. In addition he works with the college’s culinary continuing education program, where home cooks can learn anything from artisan breads to the zen of sushi. You can contact Clint at firstname.lastname@example.org.