My Aunt Kathy flew up from Florida to go to the show with us- here she is with my mom as we were signing in.

It opened at 11- but the food floors weren’t open until 12- so we went to the first workshop which was led by Warren Brown from Food Network’s Sugar Rush and who just opened up a bakery (cupcakes!) in Canton. He made an amazing European Butter Cream frosting and then passed out cupcakes to everyone. Perfect way to start the day. (That’s Jerry on the right)

James and I ran out at the end to quickly make it to the beer and cheese pairing session led by Hugh Sisson:
Presenter: Hugh Sisson, Clipper City Brewing Co.
Sure, cheese and wine go great together- but so does cheese and beer. Join Hugh Sisson, owner of Clipper City Brewery, as he tells you why some of his brews pair nicely with Cabot Creamery’s finest. Come find out why Loose Cannon’s herbal and fruity flavor is a perfect mate with Tomato Basil Cheddar, why the espresso taste of Peg Leg Stout complements the jalapeno peppers in Hot Habanero Cheddar …and more! Ticket cost includes one-hour interactive seminar, cheese sampling and beer flights.
Mom and I went to this one last year and loved it. It was equally good this year and of course mom told him after the session about how we did a beer/cheese tasting at her wedding this summer.
This time I learned more about why I like most lagers and not most ales, except for stouts, and why James prefers the ales to the lagers. Apparently, beer drinkers are either Malt people or Hops people- I like Malt flavors and James likes Hops.

The aftermath…

After that we sorta wandered around the four floors and wandered in and out the room sampling good and wine and all kinds of different booze… We hit a couple of the best tables twice/thrice.
At the Bushmill’s table we sampled the 12, 16 and 21 year old- same with the Johnny Walker- we had the Gold, Blue and Green. I also remember Hendricks Gin, Boomerang Vodka from Australia, Jameson, Absinthe, Pirate Rum, more vodka, more gin, more tequila, more wine than I can remember… Also- I had a special moment when we went to the Lebanese Taverna table and mom reported that my humus was better than theirs
Me and Jerry




The only session I really wanted to see and missed with the Pie Guy from Dangerously Delicious Pies. I love their Chess Pie- except when we found their table on the floor they were charging $5 for a slice so I didn’t have any. You pay $50 to get in- every table except about five were giving out everything for free- it didn’t make sense to sell slices at a convention. 
“Get Pie Style”
Presenter: Rodney Henry, Dangerously Delicious Pies
One hour of pie construction. An entertaining and amusing look at the process of putting together top notch, 100 percent handmade, Gourmet Savory Pies, Sweet Pies and Quiche, From Baltimore’s own Pie Baking Rock-n-Roller, and proprietor of Dangerously Delicious Pies, Rodney Henry. Don’t miss out!
I ran across the Dude from Iron Chef… and he looked about as confused as he did on the show- but I didn’t go to his session because by 5 we had already left to have pizza at BOP and beers at Slainte.
“Easy Appetizers- Five Steps or Less”
Presenter: Michael Midgley, Top Chef

Mom only stayed for a few rounds but we ended up there until about midnight.

Then this morning the only solution for the morning after was IHOP omlette and pancakes…. 
… followed by snuggles in bed with Daisy.
