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Veggie Fest 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

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  


 Natures Path

Candace_Natures Path


Nature's Path 


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.

Candice Macalino will be demonstrating for Nature's Path. She is an excellent and interesting presenter and you will enjoy her presentation.





Manna Organics


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 Wheaton 



Whole Foods Market with Angela Dennison


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


Veggin' Out and About

with Danielle Bussone, Author of Time For Change: Whole Foods For Whole Health!” and Co-founder of food and travel blog, Veggin’ Out And About!


Danielle Bussone is a free-lance writer, a certified wellness coach, a graduate of Cornell University’s certification program in plant-based nutrition, and an avid cook. After discovering the healing powers of food, she became fascinated with creating dishes that were not only health-promoting but bursting with flavor. She is author of, “Time For Change, Whole Foods For Whole Health!” which was released January 1, 2015, by Danrich Publishing, LLC.


Danielle and her husband Rich, co-founded Veggin’ Out And About!, a food and travel blog for plant-based diners. She serves as a restaurant reviewer and writer for Veggin’ Out And About!, as well as editor for contributors from across the globe.


Danielle is currently working on several cookbooks of plant-based cuisines from the US and around the world. She and Rich divide their time between SW Virginia and East Tennessee, where they live with two dogs and two cats, collectively known as their “Beloved Monsters.” 

Flavors of India

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. 

 Laurie Sadowski

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



Ray Glend, Sunrider


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, Food Blogger, Acooba.com

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.


Talya's Ayurvedic Kitchen with Talya Lutzker


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 



Becoming Vegan with Vesanto Melina


Vesanto Melina is a Registered Dietitian and co-author of 10 best-selling books that are classics on vegan nutrition, and now in 7 languages. Her Becoming Vegan: Comprehensive Edition and Becoming Vegan: Express Edition (both with Brenda Davis, published by Book Publishing Co) are award winners including star rating from the American Library Association as “the go-to-book” on vegan nutrition. Other books are Becoming Raw with Brenda Davis and Cooking Vegan with chef Joseph Forest. Vesanto’s beautiful and captivating presentations inspire those 

who are fine tuning their plant-based diets. Her websites are

http://nutrispeak.com/ and http://becomingvegan.ca/


Sampling at the end of the presentation will be supplied by Gardein foods.

Beverly Bennett 

The Vegan Chef, Beverly Bennett

Beverly Lynn Bennett is an experienced vegan chef and baker, writer, and animal advocate who is passionate about showing the world how easy, delicious, and healthful it is to live and eat as a vegan. A certified food-service operations manager, she earned her culinary arts degree in 1988 and gained much practical experience in the years that followed, working in and managing vegan and vegetarian restaurants and natural foods stores.

Vegan since the early 1990s, Beverly is the author of Vegan Bites: Recipes for Singles, Chia: Using the Ancient Superfood, Kale: The Nutritional Powerhouse, The Complete Idiot's Guide to Vegan Cooking, The Complete Idiot's Guide to Gluten-Free Vegan Cooking, and others. Her work has appeared in many national and international print publications, on public television and DVD, and all over the web. She has hosted The Vegan Chef website at veganchef.com since 1999, and lives in the very vegan-friendly city of Eugene, Oregon.



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Native Foods Cafe
Natural Awakenings
Butler Foods



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