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September 12 - 14, 2027 | Anaheim Convention Center, Anaheim, CA
An Award Winning Trade Show
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September 12 - 14, 2027 | Anaheim Convention Center // Anaheim, CA
An Award-Winning Trade Show
September 12 - 14, 2027 | Anaheim Convention Center
Join us for an unforgettable experience for a fireside chat and steak frites culinary demonstration with star restaurateur, author and Food Network host Tyler Florence at the Culinary Innovation Theater. 75 copies of Tyler's new book "American Grill" will be distributed to the audience following the presentation.
Tyler’s reach and influence extends well beyond his cooking shows, as he has authored 17 cookbooks, including his latest book, American Grill (Abrams), and built an ever-expanding business empire across many platforms. He is a proud graduate of Johnson & Wales University ’94, and a two-time James Beard Award nominee for Best Chef West Coast, Tyler launched his award-winning flagship restaurant, Wayfare Tavern, over a decade ago. In June 2024, San Francisco Magazine bestowed upon Tyler the coveted title of “Chef of the Year.” His highly acclaimed San Francisco restaurant, Miller & Lux, located in the Chase Arena, home of the Golden Gate Warriors was named Best Steakhouse in the Bay Area by San Francisco Magazine 3 years running. The restaurant was recently named #4 on the list of 50 Best Steak Restaurants in No. America and named #25 Best Steak House in the World by Upper Cut Media House headquartered in London, UK. In 2023, Tyler opened his second, hugely popular, award winning outpost of Miller & Lux in Hawaii, at the Four Seasons resort, which Honolulu Magazine named the Gold Winner for Best Hawaii Island Steakhouse and Bronze Winner for Best Steak. The Honolulu Star-named Miller & Lux Hualalai as the Best Neighbor Island Restaurant.
In 2017, Tyler created a full-stack production company, Monarch Collective, Inc. His debut film Uncrushable, a documentary about the Northern California wildfires, was the catalyst for the company; since then, he has produced content for television and digital media, and created advertising/marketing videos for a variety of well-known clients including The Venetian Resort, Red Bull, The Four Seasons, and The Food Network/Discovery. His insatiable quest for what’s current and interesting in the food and lifestyle space has always positioned him at the forefront of new trends, gaining him a large and engaged social media following, that extends above the 1M mark. He calls Corte Madera, California home, where he lives in an 1890’s-era Bernard Maybeck home with his wife and children
SUNDAY, AUGUST 23RD SCHEDULE
NELSON GERMAN
EXECUTIVE CHEF/OWNER, SOBRA MESA
HABICHUELA SWEET POTATO HUMMUS, PASTELON DE PLATANO AND MORIR SONIANDO MOCKTAIL
12:00 - 12:45 PM
Join Chef Nelson German, Executive Chef and Owner of Oakland's acclaimed Sobre Mesa and alaMar Dominican Kitchen & Bar, and Executive Chef and Partner at Meski, as he brings the vibrant flavors of the Dominican Republic to the California Restaurant Show. As guests are seated, they will be welcomed with a tasting of Dominican-style Red Bean Hummus with Plantain while Chef German introduces the flavors and traditions behind the meal before demonstrating how to prepare Pastel en el Plátano (Plantain Lasagna). Midway through the presentation, attendees will enjoy the finished lasagna paired with a refreshing Morir Soñando mocktail, a Dominican creamsicle-inspired smoothie with a California seasonal twist. Following the demonstration, Chef German will sign copies of his cookbook, Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora.
Welcome Snack
Habichuela Sweet Potato Hummus – red kidney bean, kamota, toasted sesame, sofrito,
ripe plantain salsa, injera chip *Vegan
Demo Dish
Pastelon De Platano “Afro Latin Plantain Lasagna” – ripe plantain, plant based picadillo, Oaxaca cheese, tomato sazonado, olive chimichurri *Gluten-free, nut-free, vegetarian
Drink Demo
Chef’s Morir Soñiando “To Die Dreaming “– Orange, coconut condensed milk, Marchini
farms yellow peach, coconut milk, Caribbean warm spice mix *Dairy-free
STEPHANIE YEE
EXECUTIVE CHEF/OWNER, SOBRA MESA
MUMMY MICKEY MACARON WITH A COOKIES AND CREME FILLING
2:00 - 2:45 PM
Yee is one of four pastry sous chefs at Disney’s Central Bakery, overseeing all dessert ideation and execution for Disney California Adventure Park and Festivals.
A California native and graduate of Le Cordon Bleu in Pasadena, Yee worked in kitchens throughout southern California before finding her passion for pastry and joining the Disney bakery team in 2017.
Yee describes her culinary style as “comfort-forward” and claims cinnamon as her favorite spice, loving the flavor it adds to any dessert.
Chef Yee will prepare and share samples of Mummy Mickey Macaron with a Cookies and Crème Filling.
BEN DIAZ
WACS CERTIFIED MASTER CHEF
YELLOW FIN TUNA CARVING DEMONSTRATION
TUNA PROVIDED BY MAXFIELD SEAFOOD IN COLLABORATION WITH FRESH ISLAND FISH. VISIT US AT BOOTH #931.
Yellow Fin Tuna Carving Demonstration!
3:00 - 3:45 PM
Join Chef Ben Diaz while he breaks down a fresh yellowfin tuna graciously provided by Maxfield Seafood in collaboration with Fresh Island Fish. Visit them in booth #931.
Sponsored by:
MONDAY, AUGUST 24th SCHEDULE
SHERIEF SHAWKY
SHERRY YARD
12:00 - 12:45 PM
Elevating Culinary Performance with Sherry Yard, Chef Sherief Shawky and UNOX
TYLER FLORENCE
RESTAURATEUR, AUTHOR AND FOOD NETWORK HOST
FIRESIDE CHAT AND STEAK FRITES
1:00 - 1:45 PM
Join us for an unforgettable experience for a fireside chat and steak frites culinary demonstration with star restaurateur, author and Food Network host Tyler Florence at the Culinary Innovation Theater. 75 copies of Tyler's new book "American Grill" will be distributed to the audience following the presentation.
TUESDAY, AUGUST 25th SCHEDULE
SHAWN OSBEY
THE TRAVELING CHEF, MEDIA PERSONALITY and CULINARY STORYTELLER
11:00 - 11:45 AM
Join Chef Shawn Osbey known as “The Traveling Chef.” Chef Shawn is not just a chef – he’s a media personality, culinary storyteller, destination explorer, and creator of immersive food experiences rooted in community, culture, and connection. He is a celebrated innovator known for his bold flavors, creative plating, and the ability to connect deeply with food/drink enthusiasts domestically and internationally.
BRIAN CONNORS
MANAGING PARTNER, CONNORS-DAVIS HOSPITALITY
FOOD AND WINE PAIRING: A YEAR IN A GLASS: HOW THE SEASONS SHAPE FOOD, WINE & FLAVOR
1:00 - 1:45 PM
A Year in a Glass: How the Seasons Shape Food, Wine & Flavor
Join Brian Connors for this session as he invites guests on a sensory journey through four Paso Robles wines, each paired with a seasonal crostini that highlights how the time of year influences the way we experience flavor. From a herbed goat cheese and fresh berry crostini with Sauvignon Blanc, to wild mushroom with Merlot, braised beef with Mountain Zinfandel, and BBQ pulled pork with the Summit Creek Red Blend, each pairing demonstrates how seasonality, texture, aroma, and memory shape our perception of both food and wine. Guests will leave with a deeper understanding that exceptional pairing is about more than matching flavors. It is about creating memorable experiences that evolve with the seasons and inspire new ways to enjoy wine at the table.
