What: She: An Expo for Women.
When: 11 a.m.-7 p.m. Saturday, noon-6 p.m. Sunday.
Where: Chattanooga Convention Center, 1 Carter Plaza.
Admission: $10 in advance, $12 at the door.
• Noon-2 p.m. Nicholas Sparks book signing
• 1-2 p.m. Relish cooking demonstration
• 2:30 p.m. Nicholas Sparks on the Memorial Stage
• 4 p.m. Giuliana and Bill Rancic on the Memorial Stage
• 1-2 p.m. Cheryl Burke and Mark Ballas fan photos
• 1:30-2:30 p.m. Relish cooking demonstration
• 2:15-2:45 p.m. Miss Tennessee Chandler Lawson on the Memorial Stage
• 3 p.m. Cheryl Burke and Mark Ballas on the Memorial Stage
• 4:15-5 p.m. Fashion show on the Memorial Stage
Steven Petusevsky does more than teach people how to make mouthwatering recipes. The internationally known chef says he cares about what people eat.
The chef will be featured in the Relish Cooking Show at She: An Expo for Women this weekend at the Chattanooga Convention Center. Sponsored by the Times Free Press, the two-day event offers women one-stop shopping at more than 150 vendor booths and celebrity appearances by author Nicholas Sparks and reality television couple Bill and Giuliana Rancic on Saturday, as well as "Dancing With the Stars" champs Cheryl Burke and Mark Ballas on Sunday.
The cooking segments, to be held both days, are sponsored by Relish, the nation's largest cooking magazine. Also at the event will be Relish magazine chef Brian Morris.
"The show will be unlike any other cooking demonstration," Petusevsky said. "We include everything about the community, including local producers. Food is a common denominator, and we're going to talk about it and have a lot of fun."
Petusevsky is known in the food-service industry as a visionary and creative chef who has attracted a loyal following with healthful, Mediterranean-inspired recipes. He has experience in recipe development, in large-scale food and beverage operations, according to a news release.
"With a reading audience numbered in the millions, he is also an influential author recognized as a pioneer in the pairing of health and taste," the release noted.
Petusevsky wrote "The Whole Foods Market Cookbook," and he is a syndicated columnist for The Chicago Tribune news service. His weekly column, "Vegetarian Today," appears in hundreds of newspapers nationally. Petusevsky is a culinary adviser to the Whole Grains Council and the Mediterranean Food Alliance.
"The food will be regional. There's lots of great stuff around here. Our show ("Relish") is based in Nashville, and where we get most of our ingredients from the Nashville Farmers Market," Morris said.
"The focus of the show at She will be how to make real food and how to make versatile dishes on the weekend that will last throughout the week."
Petusevsky said it's part of his mission to teach people how to cook more healthfully and to do it in less time.
"I'm always thinking of things to make life easier," he said.
"The perception is that cooking with natural and fresh ingredients is difficult," Morris said. "Steve makes it whimsical and fun."
Morris said the shows at the She expo will be packed with recipes, audience participation, comedy, music and surprises.
Teaching people to make "fancy food" is part of the fun of the show, Petusevsky said.
Petusevsky said his appearance at She will be a "wonderful break" in his busy career. He described it as an "incredible outlet" to share his knowledge about food and cooking.
"The show will be pure entertainment," he said, noting that he establishes a personable relationship with audiences.
"I walk the floor and start conversations with people," he said. "I can't tell you how many times people will ask me about a product and what they're supposed to do with it."
Contact Karen Nazor Hill at firstname.lastname@example.org or 423-757-6396. Follow her on Twitter at twitter.com/karennazorhill. Subscribe to her posts on Facebook at www.facebook.com/karen nazorhill.
1/2 gallon whole milk, not ultra-pasteurized
1/4 cup distilled white vinegar or lemon juice
1 teaspoon salt
Fresh herbs or ripe olive and fig tapenade (optional)
Warm milk over medium heat in a heavy saucepan, stirring occasionally until it reaches 175 F. Add vinegar, remove from heat, and stir 1 minute. Let stand 15 minutes. While curds are separating, line a colander with moistened cheesecloth and place over a bowl or in the sink. Gently stir in salt and fresh herbs or a dollop of ripe olives and fig tapenade, or leave plain. Pour curds into cheesecloth. Allow whey to drain 5 minutes, then gather up corners of cheesecloth and use your hands to gently squeeze out remaining whey. Press cheesecloth bundle into a flat disk and refrigerate 1 hour.
Enjoy as is, or place in an airtight container and store in the refrigerator up to five days.
Olive oil or olive-oil spray
1 pound ripe peaches, cut into halves, pits removed
1/4 teaspoon nutmeg
1/2 teaspoon coarse salt
3/4 cup coconut milk
1/2 cup turbinado sugar or dark agave syrup
1 teaspoon almond extract
1 tablespoon bourbon (optional)
Prepare grill and lightly grease grill grate with olive oil. Season cut sides of peaches with nutmeg and salt, and place seasoned side down on the grill. Grill 30 seconds then turn 90 degrees and cook 30 seconds more. Flip peaches, and turn grill to low. Cook until peaches are soft and caramelized. Remove from grill, and let stand until cool enough to handle.
Scoop peach flesh into food processor, and purée until smooth. Add coconut milk, sugar, almond extract and bourbon (if using), processing to combine. Place in refrigerator to chill. Pour into ice-cream maker, and freeze according to manufacturer's directions.
Makes about 3 cups. Add candied nuts, caramel sauce, chocolate, coconut, citrus zest, crumbled gingersnaps or lemongrass, as desired.