I did my Spring is in the Air Demonstration at the Gourmet Live tent.
We made Deviled Eggs that are featured in the Capital Cooking Cookbook.
Tons of wine from Virginia.
I made a Fruit Pizza.
Wine pairings from Carafe Winery and Fabioli.
Laurie Foster and I exchanged books.
What a fun festival! Hope to see everyone who couldn't make it at the Beer, Bourbon and BBQ Demo in June at the National Harbor. I'll be doing a Thrill of the Grill Demonstration featuring rubs from Pork Barrel BBQ.
Photos by Emily Clack
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