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Veggie Fest 2014 Food Demos

Veggie Fest Food Demos

Join us for these exciting vegetarian, vegan, and raw food demos by:

  • Restaurant and Commercial Chefs
  • Cookbook Authors and Coaches
  • Guest Chefs

You'll get great ideas for new dishes to make, plenty of inspiration, and tasty free samples too! 

Check out the demo descriptions below to see which ones are most interesting to you, then... 






Karyn Calabrese Photo

 Karyn's Raw with Karyn Calabrese

2:00 pm Saturday: Delectable Raw Cuisine (Raw, GF, Vegan)


If you don’t take care of your body, the most magnificent machine you’ll ever be given, where will you live?” -Karyn Calabrese

Karyn Calabrese is Chicago's premier vegan and raw restauranteur and champion for holistic living. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. At 66 years old, Karyn looks nearly a generation younger without the help of surgery or botox and enjoys boundless energy and enthusiasm. The Karyn’s brand including her three vegan restaurants Karyn’s Fresh Corner and Raw Bistro, Cooked, on Green and a holistic spa, Inner Beauty Center, natural supplements, catering, home meal plan and skincare/makeup line has endured major success and continues to thrive.

For more information, visit Karyn's website: www.karynraw.com  


 Nature's Path

Nature's Path 

5:00 Saturday: Smoky White Bean Dip, Strawberry Radish Mint Crostini (Vegan)

3:30 Sunday: Qi's Chocolate Mousse, Superfood Sesame Dressing or Dip

We're proud to have Nature's Path as a Veggie Fest sponsor and pleased to present their demo. With Nature's Path, it’s more than just digging into a bowl of cereal. It’s eating food that is real and healthy and organic and delicious.


Nature’s Path is a family-run, passionately independent, sustainably-driven, deliciously-healthy organic food company that believes in "leaving the earth better than we found it". At Nature’s Path, they live for healthy, great-tasting organic foods. Growing organic, healthy foods in a sustainable way is their passion and the cornerstone of company.

Filled with superfoods, Nature's Path makes sure its recipes taste delicious—and pack a very healthy punch too. In their demos, Nature’s Path will be presenting easy and delicious recipes using their organic products.





Manna Organics

12:30 Saturday: Kale Chips (Vegan, GF)

3:30 Sunday: Meatless Meatloaf (Vegan)


Manna Organics, LLC is a family owned and operated bakery, located in Lisle, IL.  The bakery began operations in 2007, when they acquired Nature’s Path's sprouted Manna Bread®division.
They make their signature Manna Organics Sprouted breads, artisan Bavarian style sourdough breads.  Their breads, trail mixes, and also bulk organic ingredients are certified, gluten free and organic.

Markus Schramm, owner and operator of Manna Organics will showcase his products in two demos at Veggie Fest.



Whole Foods Logo


Whole Foods Market with Angela Dennison

1:00 Saturday: Summer Vegan Taco Salad (Raw, Vegan)

4:00 Saturday: Quick Summer Desserts (Raw, Vegan)

Whole Foods Market was founded in Austin, Texas, when four local businesspeople decided the natural foods industry was ready for a supermarket format.  They look for the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture.  We are proud to have them as a sponsor at Veggie Fest.


Angela Dennison is the Health Eating Specialist at Whole Foods Market Naperville. She has over 10 years’ experience in the natural & organic food industry and specializes in plant-based cooking & plant based nutrition. Angela believes that every time we eat, we should keep the focus on nourishing, not just feeding ourselves. She hosts many cooking classes for Whole Foods Market’s healthy eating program, Health Starts Here that is based on whole-foods, healthy fats, nutrient dense & plant-strong meals. Angela has a B.S. in Nutrition from Benedictine University in Lisle.

For more information on Health Starts Here, visit: www.wholefoodsmarket.com/healthy-eating
For healthy tips, questions or for a free consultation email Angela.Dennison@wholefoods.com


Flavors of India

11:30 am Sunday: Daal, Potatoes & Peas 

Indian food is a creative combination of spicy, savory, sweet & flavorful ingredients. As the practice of vegetarianism spreads, many of us strive to master techniques in creating vegetarian dishes. In this demo you'll learn a few vegetarian Indian recipes which you will hopefully enjoy recreating at home.

Vimi Shukla is passionate about cooking and is always exploring new possibilities.  Her family inspires her to try out new dishes, and it gives her immense pleasure when people enjoy her new creations. She is always looking for ways to make heart healthy, delicious and wholesome meals which satisfies head and heart both. 


Protective Diet-- Julie Marie Christensen

12:30 Saturday: Summer Snacks  (Vegan)

2:30 Sunday: Mac n Cheeze (Vegan)

Julie Marie Christensen is the Creative Director and Recipe Developer of ProtectiveDiet.com, Director and Educator at Protective Diet-Ed, Television Chef on Health Local, Cooking Instructor for Humana, Public Speaker, Creator of The Protective Diet 30 Day Whole Food Detox &Taste Bud Reprogramming, Host of the Four Week Workshop, Food Coach and Recipe Blogger.  Her creation of the Protective Diet has guided thousands of students to reverse disease and reach their ideal body weight.  Julie specializes in eliminating obesity and food addictions with her innovative, original, oil, sugar, nut and additive free recipes along with PD-Ed.  PD-Ed is a live, interactive, weekly, webcast to make adopting this diet and lifestyle affordable, rewarding and sustainable ProtectiveDiet.com/PD-Ed



Gluten-Free Vegetarian with Eileen & Mark Carlotto

2:00 Sunday: Chickpea Frittata (GF)

So many of us have an intolerance to foods with gluten but we are afraid to eliminate it from our diet. If you are a vegetarian, this may complicate the issue further. Please join our vegetarian cooks, who themselves have eliminated gluten from their diet, to learn the ins and outs of gluten-free cooking.

Eileen Carlotto is a middle school art teacher and long time vegetarian and meditation practitioner. She has been cooking and eating gluten-free vegetarian for the past six years when she was diagnosed with Celiac.


Mark Carlotto has been a vegetarian for almost ten years. He has a Ph. D. in Electrical Engineering and works in the aerospace industry. A descendent of Italian immigrants, Mark loves to cook.


Together Eileen and Mark have been developing delicious gluten-free vegetarian dishes that are easy to prepare (and clean up after). At Veggie Fest they have shared a number of gluten free dishes from cuisines around the world. This year’s demo is a delicious gluten-free frittata with or without cheese.





Soulfully Delicious

11:30 am Saturday: Meatless Meatloaf and Cook-up Rice (Vegan, GF)


Ray Glend is an entrepreneur and veteran. For over 40 years he’s had an interest in a healthy lifestyle including food, sports, and spirituality.


Ray has completed 4 Ultra Marathons and 7 Chicago Marathons. And coached other athletes to successfully complete marathons using good race-walking techniques and dietary regime for training and recovery.


Ray loves to cook and has studied food preparation with several leading health advocates. He likes to explore international cuisine and blend traditional with non-traditional recipes. Ray’s unique creations drew crowds at Chicago’s “Real Men Cook” Fathers Day Events. Visit Ray at his Sunrider Booth at Veggie Fest for all of your supplement needs.


Acooba Scott is an accomplished vegetarian and vegan chef, specializing in family and homestyle vegetarian cuisine. Acooba and her husband have raised 4 children, completely vegetarian from birth, and offer classes and workshops in support of a healthy vegetarian family lifestyle.

A vegetarian for over 25 years, and a founding member of Veggie 411, Acooba is the author of Pie Cups on Parade, and the upcoming Acooba’s Home Cooking. She shares tips, techniques, and recipes to help make a vegetarian lifestyle deliciously sustainable.


 Ashley Gilday

Kat Barry

Come Get Spicy with Ashley and Kat

2:30 Saturday: Arepas with Havarti Hot Pepper Cream Sauce and Heirloom Tomato Relish (Vegan, GF)

Ashley Gilday has worked in the food service industry for over 15 years and is presently the Business Development Manager for Daiya Foods. Ashley believes that what you eat can be a form of paying it forward and that eating is an experience waiting to take place. Ashley contributes to Eater Chicago, Cheeky Chicago and Taste Savant and has her own website, Ashley Gilday "Live Well. Eat Well. Pay it Forward", where you can find a collection of plant-based recipes, restaurant recommendations, news, interviews and stories of inspiration from herself and her like-minded pals. Visit Ashley Gilday at www.ashleygilday.com.


Kat Barry is co author of “The New Chicago Diner Cookbook: Meat Free Recipes from America’s Veggie Diner” and a lifestyle columnist for Off the Water entertainment weekly. She works as Realtor for Newman Realty and develops recipes for eHow.com, where you can find over 30 of her vegan instructional cooking videos. Kat is a native of St. Joseph, Michigan and currently resides in Chicago. In her free time she enjoys practicing yoga, dancing, sampling local spirits, listening to live music, and getting outdoors. Follow @katshotcakes on twitter. Kat can be reached via email at: barry.kathryn@gmail.com.


Ashley and Kat are very passionate about the connection between eating right, feeling great, and living consciously. They will share their own personal journeys that made this concept a crucial part of their lives and why a plant based diet exemplifies that connection. Of course they will give lots of cooking and healthy meal planning tips too!!


Alan Roettinger 


Extraordinary Vegan with Alan Roettinger

1:30 pm Saturday: Quick Spicy Slaw, Nutty Pecan Bars with Chia (Vegan, GF, Raw)

Paleo Vegan

4:00 pm Sunday: Arugula with Grapefruit Reduction & Hazlenuts, Peewee Potatoes with Olives & Rosemary (Vegan, GF)

Alan Roettinger is a writer, food designer, blogger, and public speaker. He has served clients as a private chef in the United States, Europe, and Australia. Raised in Mexico City, he acquired a taste for exotic food early on and soon developed a passion for flavor and beauty that drives his diverse, creative culinary style.



Alan is passionate about empowering people to make smart choices in what they eat, and to enjoy eating well at home. His cookbooks, Omega-3 Cuisine, Speed Vegan, Extraordinary Vegan and Paleo Vegan showcase his ability to bring health and pleasure together in a wide range of dishes that are simultaneously sophisticated and accessible for the home cook.


Lynda Carter 

Alive and Raw

1:00 pm Sunday: Mango Pie (Vegan, GF, Raw)

Lynda Carter is a Certified Nutritional Consultant in New York. She changed her life when she started eating a raw diet.  She is a former twice a day insulin dependent diabetic who has lost over 110 pounds. Lynda no longer takes any kind of medication, plus she has been blessed with much improved eye sight and a rejuvenated circulatory system.

She calls eating raw "a spiritual experience." It brought new life to her body, mind and spirit. Through trial and error and help from a lot of new friends that she met in her raw food community, she gained a lot of raw knowledge but that didn't satisfy her quest for more information. Lynda went on to receive her Raw Chef Certification from The Raw Family of Oregon. This took her to a whole new level. She took classes to become a certified Nutrition Counselor because she wanted to spread the word about raw food and natural methods of healing. She is currently studying to become a Naturopathic Doctor. 

 Laurie Sadowski

Alergy-free Baking

12:00 pm Saturday (Tips on Alergy-free Baking)

3:00 pm Sunday (Tips on Alergy-free Baking)

Niagara-based Laurie Sadowski’s love of food began at a young age, but her creativity in the kitchen began when she was diagnosed with celiac disease. Adopting a vegan diet led to further interest in everything food, soon winning the vegetarian category in a national recipe cook-off and becoming a regular food columnist for her local newspaper. Her love of food and helping others resulted in freelancing as a food writer and becoming a published cookbook author. Her books, The Allergy-Free Cook Bakes Bread (2011), The Allergy-Free Cook Bakes Cakes and Cookies (2013), and the upcoming The Allergy-Free Cook Makes Pies and Desserts (Spring 2014) are devoted to gluten, dairy, egg, and soy-free baked goods that taste just like the real thing. She is currently working as a recipe developer and food writer, and pursuing a masters degree in Community Music. www.theallergyfreecook.com


 Ellen Jaffe Jones

Paleo Vegan

3:00 pm Satuday: Swiss Chard Red Pepper & Cucumber Salad (Vegan, GF), Watercress, Fennel, Apple Salad

Kitchen Divided

1:30 pm Sunday: Spinach Salad with Artichoke Hearts & Garbanzos (Vegan, GF), Naturally Sweet Slaw (Vegan & GF)

Ellen Jaffe Jones is a certified personal trainer and running coach, and is currently 7th in the US in her age group in the 1500 meters. She has placed in 70 5K races for her age group since 2006. She is the author of the still wildly popular "Eat Vegan on $4 a Day," and "Kitchen Divided." She came up with the idea for "Paleo Vegan" after hearing an increasing number of running friends saying they were going Paleo. She wrote the book to give vegans who wanted to go Paleo, the vegan option. Amazon chose the book as one of the top 30 "Hot New Releases" in ALL cookbooks...not just vegan or vegetarian. Ellen won 2 Emmys and the National Press Club Award during 18 years as a TV investigative reporter, who often covered animal abuse atrocities. She was also a media consultant for many organizations, including Physicians Committee for Responsible Medicine. www.vegcoach.com

 Talya Lutzker


Talya's Ayurvedic Kitchen

4:30 pm Saturday: Dadus (Vegan, GF)

12:00 pm Sunday: Yummus (Vegan, GF), Raw Cookie Dough (Vegan, GF)

Talya Lutzker has always been fascinated with health, the human body & food. For more than twelve years, shehas studied all three, not only as an Ayurvedic Practitioner, Nutrition and Health Counselor, but also as a Massage Therapist, Anatomy Teacher, Yoga Student and Certified Yoga Instructor.

She was diagnosed with psoriasis at the age of 12, and suffered for years from cracked itchy skin. She was told repeatedly by doctors, “there is no cure and there’s no known cause”. She just had to live with it. Aspiring to be model-beautiful, she also suffered from eating disorders throughout most of her college years. 

Through a lot of research and self reflection, she decided to delve wholeheartedly into Ayurveda where her lifelong passion for health, food and cooking was fully & finally met.  She has cooked her food, based in Ayurvedic principals, for the past 7 years. Within the first 6 months of adapting Ayurvedic nutrition, most of her physical ailments healed. Psoriasis that had debilitated her for nearly 20 years practically disappeared.

She became a Certified Ayurvedic Practitioner at the Dhyana School of Therapeutics in Sebastopol in 2003 and practices in Santa Cruz California. www.talyaskitchen.com 



Pie Cups on Parade

Sunday 4:00 pm: Key Lime Pie in a Cup 


Acooba Scott is an accomplished vegetarian and vegan chef, specializing in family and homestyle vegetarian cuisine. Acooba and her husband have raised 4 children, completely vegetarian from birth, and offer classes and workshops in support of a healthy vegetarian family lifestyle.


A vegetarian for over 25 years, and a founding member of Veggie 411, Acooba is the author of Pie Cups on Parade, and the upcoming Acooba’s Home Cooking. She shares tips, techniques, and recipes to help make a vegetarian lifestyle deliciously sustainable.




Summer Salads

Sunday 5:00 pm

Jenna Wolf was born and raised a vegetarian. She finds great joy in how good food brings people together whether at a dining room table, kitchen counter, picnic, or restaurant. Her love of cooking and baking started at a young age and she has been experimenting with different recipes ever since. Jenna holds a master’s degree in architecture and spends her free time reading, doing yoga, and plotting her next adventures.



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