Now We're Cooking! Live Cooking Event

140 Lower Terrace,Buffalo NY 14202

19 November, 2022

Description

"Now We're Cooking!"Live Cooking EventSat, Nov. 19, 20221:30 - 4 pmDoors Open at 12:30pm, must be in your seat by 1:15pmWNED PBS is cooking up a storm with the premiere of our new LOCAL program, “Now We’re Cooking.” Some of our region’s best chefs will show you how to prepare their signature dishes. Watch as Chefs Stephen Forman, Daniela Kayser, Michael Nguyen, Jason Davidson and Christine Cushing present an afternoon of delicious meals! Event will also be streaming on YouTube and televised on WNED PBS. Co-hosted by Buffalo Toronto Public Media’s Peter Hall and Elyse Breeze, be part of the show as you sit in the studio audience. You might make your television debut! Free Parking in our gated parking lot. Attendees must be 15+ years of age. COVID-19 vaccine policy. All attendees must be fully vaccinated against COVID-19. People are considered fully vaccinated two weeks after their second dose in a two-dose series (Pfizer, Moderna), or two weeks after a single-dose vaccine (Johnson & Johnson). If you are not yet vaccinated, you are welcome to attend in-person events in the building two weeks after completing your vaccination regimen. No exceptions will be made to the vaccine requirement, and a negative COVID test will not be accepted for entry. Attendees will need to present photo ID and proof of vaccination in the form of your physical CDC Vaccination Record card or your digital vaccination record before entering the building. New York residents can easily register for your digital vaccination record for access on your mobile device. Photographs of vaccination cards will not be accepted. FREQUENTLY ASKED QUESTIONS Q: Is this event being recorded? A: Yes. Please be aware this is a live television production. It will be streamed on YouTube and televised on WNED PBS. Attendees will need to stay in their seats except for designated breaks for bathroom access, etc. Q: When do the doors open? A: Doors open at 12:30 pm. Q: What time does it start? A: The live production begins promptly at 1:30 pm. All attendees must be seated by 1:15 pm in order to not disrupt the program. Q: Is there a dress code? A: Business casual. Please no visible branding on clothing (sports team logos), no sweatpants, etc. Any color scheme or pattern is acceptable. Q: Where do we park? A: We have a free lot next to our building. The lot entrance is on Charles Street. Meet the chefs!Chef Christine Cushing was born in Athens, Greece, Christine immigrated to Canada with her family at the age of one. After graduating with honours from George Brown College, Christine went on to graduate at the top of her class at the famed Paris École de Cuisine La Varenne. Nominated for 'best host of a t.v. series' by the Academy of Canadian Cinema and Television for her exciting series- Confucius Was a Foodie- airing on PBS across North America, Christine and her crew travelled to 8 countries on a life changing adventure. Watch the fun filled trailer above. A trailblazer on the Food Network, with Christine Cushing Live, and her reality show Fearless in the Kitchen, on the Oprah Winfrey Network, Christine has been showing Canada how to cook for 20 years. She is currently the resident chef on the highest rated talk show in Canada, the Marilyn Denis Show. She was the spokesperson for Cook for the Cure Breast Cancer campaign and a superhero for the Starbright foundation for Sick Kids hospital and currently a judge for the Gold Medal Plate annual fundraiser for the Olympic committee as well as a committed advocate of the Children's Breakfast Clubs. She has published three best-selling cookbooks, Dish it Out, Fearless in the Kitchen, and her third called Pure Food won a Gourmand world cookbook award in Spain (Whitecap 2007). Her line of artisan food products is available across Canada in select stores. Chef Daniela Kayser has a passion for creating beautiful and comforting dishes. After running a successful catering and event planning business for over a decade, she was inspired to open her own restaurant. On the recommendation of her sister, Daniela discovered a style of pizza with ancient roots, also known as pizza in teglia (pizza in a pan). The word pinsa derives from the Latin word “pinsere” which means, “to press.” daniela. opened in 2019 and is the only pinseria in Buffalo, NY. Other pinserias are located in San Francisco, NYC, Chicago, Italy, and Dubai. Daniela also serves as the Head of Department of Craft Service for the Buffalo Niagara Film Commission. Executive Chef Stephen Forman is currently the Regional Executive Chef for Delaware North Sportservice in Buffalo, NY. A graduate of SUNY Cobleskill for Professional Chef, and Buffalo State College for a B.S. in Food Systems Management, as well as 30 years of professional experience, Chef Forman’s passion pushes him to develop other chefs. Besides his professional career, Chef Forman is an entrepreneur. He started Thyme-N-Honey in 2020 during the pandemic, and has increased his presence of the cooking class operation into many homes. Thyme-N-Honey’s Thursday evening live demonstrations on their Facebook platform has developed a following that enjoys their many culinary tips and techniques to improve the home enthusiast’s culinary repertoire. He is a father of 3 children with his wife, Ranita Forman, of 22 years. Chef Michael Nguyen and his family immigrated to America from Vietnam in the early 1990s. His family opened one of the first Vietnamese grocery stores in Buffalo, A Chau Asian Market, and eventually, Niagara Seafood. Michael helped expand the business, and now shares his love traditional Vietnamese cooking through their two area restaurants, Pho Lantern and Pho Waves. Chef Jason Davidson Current Establishments include Liberty Hound, The Terrace at Delaware Park, & Magnolia Events. His previous restaurants include Waterline Café, Fables Café, Roux Soup Bar, and Palate Catering. Jason started working in restaurants at 15 years old and has been hooked ever since. He moved from Buffalo to New Orleans in 1994 where he developed a true passion for the business and Southern Cuisine. He found great mentors in New Orleans. Jason returned to Buffalo in 1999 and used his NOLA experience to try and stand out in WNY. He scraped together enough money to open Fables Café, a small but very busy lunch destination downtown, with some friends. That led to other opportunities to branch into catering and some other Cafes before partnering up to open Liberty Hound Restaurant at Canalside, and eventually The Terrace at Delaware Park.