CHEF FEST

The art of cooking, as some have called it, can often be lost in the rush of family dinner. Take a moment to stop and enjoy the comfort of home cooked meals again when you stop by the Chef Fest cooking demonstrations at the New England Home Show. You can also learn from the best of Boston, enjoying the taste of New England’s top restaurant dishes made by head chefs from Captain Fishbones and the Suffolk Grille.

Joseph Armstrong, Executive Chef
Chef Joseph Armstrong is executive chef of Captain Fishbones Restaurant, located in Quincy’s Marina Bay. Armstrong was born in Somerville, MA, and grew up in Dennis MA. He began cooking at the age of 13 and developed a passion for the culinary art. He was educated at the University of Southern Maine, and Cape Cod Community College.

Armstrong worked his talents through the ranks of several kitchens before becoming the executive chef at Camparis Bistro located in North Chatham, MA. Leaving his home in MA, Armstrong worked with executive chef Robert Curry at the famous Walt Disney Worlds Board Walk Resort Flying Fish Café, situated in Orlando, FL.

Upon moving back to the northeast, Armstrong opened his own restaurant in Cohasset, MA, Goodfellas Trattoria. Unique pasta dishes and salads topped with homemade tomato sauces, and dressings inspired by Armstrong’s Italian grandmother were a huge hit. The dishes were so popular they won him several awards including; Boston’s Best Pizza 2005, & Summer Sizzle Cook Off 2007.

Captain Fishbones Restaurant is proud to bring Armstrong’s talents to light with their all American style menu where he can use his passion for food to create delightful daily specials using fresh seafood, pastas, and an array of meats and produce.

He will be serving hand formed crab cakes topped with tangy remoulade, served with Captain Fishbones homemade veggie slaw and drizzled with a red pepper coulis They are cooking on Saturday Feb 27th at 12noon.

Chef Jose Duarte, Taranta
Born in Peru and raised in Venezuela, Chef Jose Duarte earned his MBA in Food Service Operations at Lynn University before beginning his own catering business. Then in July 2000, Chef Duarte opened Taranta, a marriage of Italian and Peruvian cuisine, in Boston’s historic North End. Voted “Boston’s Best Host” by Stuff Magazine in 2006 and 2007, Chef Duarte was also awarded the 2008 “Green Business Award” from the City of Boston, for his work in the green movement, including the use of green power, composting, recycling and running a vehicle on cooking oil. Chef Duarte also received the “Chef of Chefs” award at the Houston Food and Wine Week, in June 2008.

Currently, Chef Duarte is developing new worldwide culinary trips focusing on each destination’s ethnic and traditional cuisine. He also serves as a judge Pro Start Competition, and as a lecturer for Massachusetts Restaurant Association seminars. Taranta has been named one of Boston’s “Top 10 Restaurants” of the decade in by Zagat.

Michael Graham, Monday-Friday, 10:00a.m.-2:00p.m.
There's the stuff you hear politicians and pundits say, there's the stuff you say when you think your boss is listening...

And then there's the "Natural Truth"--the way the world really is. And nobody tells the truth like Michael Graham.

“I do talk radio for normal people. I don’t happen to be one, but I admire normal people tremendously,"-Michael Graham

A life-long comedian, Michael has appeared professionally on stage with performers like Robin Williams and Jerry Seinfeld. During his political career, he ran federal, state and local campaigns from Chicago to the Carolinas. Now you can enjoy the best of both worlds every weekday from 10:00a.m.-2:00p.m. only on 96.9 as Michael Graham uses his expertise and experience to cut through the sugar-coating and political correctness of today's issues and hot topics.

Michael is currently serving as an Honorary Commander at Hanscom Air Force Base, a program designed to build support in the civilian community for Hanscom’s mission and the thousands of airmen who serve there. He is also a longtime supporter of the Fisher House Foundation, which provides family-friendly housing for wounded military members and their families.

Michael is also a columnist for the Boston Herald and a frequent guest on cable news programs. In addition, he the author of several books, most recently REDNECK NATION: How the South Really Won the War. Michael's favorite things about living in Boston include attending Opening Day for the Red Sox, the city's ever-growing restaurant scene, and rocking the boat by launching the occasional Tea Party Revolution. His new book, That's No Angry Mob, That's My Mom, is due out in early spring.

Justin Hamilton, Executive Chef
Chef Justin Hamilton has been in the restaurant industry for 13 years. Beginning at age 14, in North Hampton, N.H., Chef Hamilton learned classical Italian techniques and preparations. After five years in the business, he attended the University of Rhode Island where he earned a Bachelor of Arts in Psychology, but kept his love of cooking alive with part time restaurant jobs, and becoming a Chef at an independent restaurant in Newport. In 2005, Chef Hamilton returned to Boston to join Legal Sea Foods as Kitchen Manager, and eventually a Sous Chef, at the Park Square location. For the past two years, he has served as Legal Test Kitchen’s Executive Chef, where he takes passion in the seasonality and evolving menu that LTK has to offer.

Jeff Harding
Chef Jeff has over 30 years experience in the culinary industry. His culinary aptitude began at a young age catering with his Uncle in a local West Roxbury business. He continued his interest in culinary area throughout high school working at Cory's restaurant. At Cory's restaurant he expanded his skills in sauté, and special entrees. It was here he solidified his career in the restaurant business. He furthered his career at Beacon's restaurant a fine dining and family style restaurant. He became an executive chef maintaining the back of the house as well as the front end day to day functions. 

In 2009, Harding took on an exciting culinary position and opportunity as executive chef at Suffolk Grille & Centerfield's restaurants.  Combining his managerial and his culinary experience, he navigates the fast-paced kitchen environment while accommodating guests from all over.  Daily, Chef Harding creates specials to meet the demands of his diverse patrons. Supported by his helpful staff, he accommodates parties and private events that helped create the unique venue of the restaurants. Already a fine dining favorite in town, the chef plans to drive Suffolk Grille & Centerfield's to even greater heights, with a combination of creative recipes that are expertly and consistently prepared; seasonally featured ingredients; and excellent service. A Suffolk Grille & Centerfield's hallmark since their debut.

Scallops Crustini
Fresh sea scallops pan seared in virgin olive oil with red pepper flakes, plum tomatoes, fresh basil and balsamic reduction served over toasted crustini with fresh mozzarella

James Martin, Concept Chef
James Martin, born and raised in Providence, RI brought his culinary expertise to Back Bay Restaurant Group in 1994. His extensive background in fine dining has brought him to his current role at Back Bay Restaurant Group: Papa Razzi Concept Chef. As Concept Chef, James is responsible for the menu development for all 12 Papa Razzi locations. He excels at keeping the menu fresh, creating dishes that are light, uncomplicated and spirited.

James is a graduate of RISD and Johnson and Wales, demonstrating his talent of hard work, dedication and passion for food. He started his cooking career in his teens at the Metacomet Country Club in Providence, RI. Realizing his passion was in cooking he then took a Sous Chef position at Useppa Island Club in Florida. His path brought him back North to Rhode Island where he was Chef for Kirkbrae Country Club and Clark Cook House for 11 years before taking on his role at Back Bay. James brings a strong commitment to excellence and pleasing guests. He believes in giving back to the community through teaching less fortunate kids to cook and play tennis. It is no wonder under James’s direction; Papa Razzi continues to enjoy steady growth.

Marc Vierbickas, Executive Chef
Coming from a long line of food service professionals, Marc grew up in the kitchen. He always had a strong passion for cooking and the culinary arts. Quickly rising up the kitchen management ranks, Marc assumed the Sous Chef position at Siros. Not long after proving himself, he became Siros' Executive Chef, overseeing the kitchen operations at all the Siros properties. After expanding his expertise by working as a Research and Development Executive and as a chef for a prominent gourmet steak house, he returned to Siros Marina Bay. Marc is bringing his culinary flair back into a winning concept and setting a new standard.