March 5-8, 2015Buy Tickets
Seminar Stage Headliners
Dan Faires, HGTV’s “DanMade”
Growing up in a century old home in Arkansas, DAN FAIRES learned first hand from his father about renovation. When he wasn’t building and designing the inside of the home, he was helping his mother landscape and garden outdoors.
After graduating from the University of Arkansas with a degree in Biology, Dan moved to New York. His passion for landscape, construction, and design earned him a position where he was able to work with some of the best tradesmen in the greater New York area. During this time, Dan also continued to pursue his passion for landscape and design through various outlets. Custom furniture building and landscaping work happily consumed much of his free time.
Dan was selected to join the cast of HGTV’s Design Star where his charisma and charm earned him the honor of being named Fan Favorite. Following Design Star, Dan was given his own web series on HGTV.com called DanMade for which he currently can be seen as the host. He has provided his skills and talent to countless television specials and web content ranging from showing off his landscaping skills on HGTV Gardens to his most recently completed series of videos for the new HGTV site uLive showing you everything from backyard BBQ tips to a DIY baby changing table.
Dan has a knack for turning trash into treasure by creating new, modern pieces out of reclaimed and antique materials that are sustainable and budget--friendly. Dan defines his style s “rustic” and believes that “design should always incorporate rustic elements because it adds texture and warmth to every space.”
J Schwanke, uBloom
J Schwanke’s love of Flowers began at birth during a Snowstorm at a State Flower Convention in Nebraska. J’s career grew and blossomed… as he joined his family’s Flower business: Green’s Greenhouses Inc. in 1976 and directed the Flower Shop and Garden Center operations starting in 1981. J is a member of the American Academy of Floriculture, the American Institute of Floral Designers, and the Professional Floral Communicators International and the National Speakers Association.
In 1994 J began an independent career as a flower design consultant, Flower Industry Spokesperson and the foremost Flower Design Expert in the American flower industry. As the HOST of the World’s First Web Broadcast Flower Design Show: JTV! Offering Flower Enthusiasts everywhere the opportunity to have FUN with Flowers and J all the time! J’s Passion for Flowers is far reaching and Infectious. He gives Flower demonstrations in every state in the Union, Canada, and throughout Europe. Critics, sponsors and Flower loving attendees agree J is one of the most sought after experts in the World of Flowers.
Leslie Hart-Davidson, Hart-Davidson Designs
Leslie Hart-Davidson, Allied Member ASID, is a nationally recognized interior designer and owner of Hart-Davidson Designs (HDD) in Michigan. Leslie holds a B.A. in interior design and has nearly two decades of industry experience, but credits her family for the desire to enter the world of design. The Hart family practiced real estate flipping while she was a child, so her calling for home improvement came early.
Leslie lives and breathes interior design not only in her successful design business, but also through monthly live tv segments on WZZM’s Take 5 & Company. When she’s not busy presenting innovative seminar titles like “Remodeling Your House Without Killing Your Spouse” or helping clients live better in their homes through good design, you can find her happily pinning to her designdemocracy Pinterest boards and posting cool “Thing/Not a Thing” game queries to her Facebook page.
She also just launched her own Design Democracy YouTube Channel.
Rick Darke, Horticulturist, Landscape Design Consultant, Author, Photographer
Rick Darke is a landscape design consultant, author, lecturer, and photographer based in Pennsylvania who blends art, ecology, and cultural geography in the creation and conservation of livable landscapes.
Darke served on the staff of Longwood Gardens for twenty years, and in 1998 he received the Scientific Award of the American Horticultural Society. His work has been featured in the New York Times and on National Public Radio.
Darke has studied North American plants in their habitats for over three decades, and his research and lectures have taken him to Africa, Australia, Brazil, Costa Rica, Chile, Japan, New Zealand, and northern Europe. His books include The Encyclopedia of Grasses for Livable Landscapes, The American Woodland Garden, and In Harmony with Nature.
You may also be interested in the author’s own Web site, www.RickDarke.com.
Awards for Rick Darke
- American Association of Botanical Gardens and Arboreta Professional Citation
- American Horticultural Society Horticultural Writing Award
- American Horticultural Society Scientific Award
- Perennial Plant Association Garden Media Award
05:30 pm - 06:30 pm
Chef Angus Campbell, Secchia Institute for Culinary Education
A City and Guilds Master Craftsmen, with over 29 years of experience, Chef Angus Campbell was born and raised on the Isle of Lewis, Scotland. Beginning his professional career, Chef Campbell worked at the Bahamas Hotel Training College where he became the Department Chair for their Culinary Arts Department before moving to Grand Rapids where he currently teaches in the Culinary Arts program as Chef-Instructor in the Heritage Restaurant for lunch service.
Chef Campbell currently teaches at the Secchia Institute for Culinary Education at Grand Rapids Community College. Along with a program for enrolled students, the department offers seminar-styled cooking classes annually to the general public through their GRCC Cooks Workshops (click the link for topics and registration information). He is also co-author of the best seller Modern Garde Manger, selected as the IACP Award Winner for 2007 in the Technical Reference Category.
This year, rediscover the amazing versatility of vinaigrettes, with their myriad of fresh ingredients and flavors they can be transformed into many other culinary wonders. Watch as they are converted from simple salad dressings into new applications that you can use in your daily kitchen like tangy soups, meat sauces, appetizer spreads and pasta toppings. Learn new tricks on how to make, use, store and serve them. Learn how to correctly incorporate herbs and spices into your dressings to enhance flavor and presentation. Sample fresh interesting twists on the world of vinaigrettes
12:00 pm - 12:30 pm
03:00 pm - 03:30 pm
This amazing sauce can be used in so many ways, I have topped soup with it, used it as a salad dressing, smothered it on crunchy bread crostinis as an appetizer or even warmed it and used it as a fondu or dipping sauce. Finish all of the dishes with some extra crumbled blue cheese and crunchy diced celery for a textural delight.
02:00 pm - 02:30 pm
06:00 pm - 06:30 pm
07:00 pm - 07:30 pm
This sauce is wonderful with any pasta dish, it can be served cold as a dressing for pasta salad or as a warm sauce added to the hot pasta with a small amount of the pasta cooking liquid. Always make sure you do not over dress the pasta when you the apply sauce, allow the pasta to be the star. Garnish the sauced pasta dish with some leaves of both fresh herbs and a few grindings of freshly toasted coriander seed from a spice mill. Using fresh honey in this recipe makes a huge difference to the flavor.
05:00 pm - 05:30 pm
This rich creamy sauce can be used as a versatile dressing for any hearty salad such as barley corn salad, three bean salad, and brown lentil red cabbage salad. Its depth and strength of flavor can stand up well to foods that have strong base flavors of their own while not overpowering the main ingredient. Top these completed salads with shaved rounds of chili and fine sliced sage leaves. This dressing can be also used as an appetizer size soup covered with crunchy bread croutons and baked in the oven.
01:00 pm - 01:30 pm
04:00 pm - 04:30 pm
03:00 pm - 03:30 pm
07:00 pm - 07:30 pm
05:00 pm - 05:30 pm
This sauce style pairs well with all kind of grilled meat, poultry, fish and shellfish. Make sure the sauce is applied to the warm protein when it has rested after coming of the grill, allow the heat of the finished protein to warm the sauce for a perfect finish. The herbs in the sauce can be altered depending on the strength of the meat being served, for example this recipe would be perfect with chicken, pork and fish, whereas substituting rosemary and thyme for the herbs would make the sauce more suitable for dark meats such as beef and venison.
Tommy Fitzgerald, Kitchen Sage
Tommy’s recipes are stupidly simple by design, with creations that are surprisingly simple and quick, but with big taste to wow your palette!
Tommy lives in Grand Rapids, and among many other projects runs Kitchen Sage, a nonprofit whose core focus is to provide access to nutrition and culinary awareness to the community while making sure kids are fed, along with teaching culinary skills to high school students.