Meet Jasper at the Johnson County Home + Garden Show!

If you live in Kansas City and have never heard of Chef Jasper Mirabile, Jr., there is a good chance you have been living under a rock. Jasper, assisted by his nephew Jasper III (3J), heads up the kitchen at of Kansas City's most award-winning restaurant and Italian market, Marco Polo’s, located at 1201 West 103rd Street, in the Watts Mill Shopping Center.

The doors to this family-owned business opened 1954, as a small neighborhood Italian restaurant and bar by Jasper's grandfather, Leonardo Mirabile and his son, Jasper, for whom he named the restaurant. In 1984, Jasper. Jr. and his brother Leonard joined the family business. In his own style, Jasper creates dishes from his Sicilian background with heavy influences from Tuscany and the Piemomtese regions of Italy. Jasper attended the University of Nevada, Las Vegas, Hotel and Restaurant School and Kansas State University. Additionally he has studied in Paris, Venice and Milano.

Mirabile is an acclaimed Chef who has made three guest Chef appearances at the James Beard House in New York. He has been featured in several major newspapers and magazines across the United States of America. Mirabile's other activities include; hosting a popular weekly radio show on KCMO 710, Live! From Jaspers Kitchen; Chairman of Slow Food Kansas City, Vice President - Midwest of Gruppo Ristoratori; and board member of The American Institute of Wine and Food Kansas City.  Additionally, Mirabile is The Wisconsin Cheese Chef Ambasadore author of two cookbooks and working on his third (entitled On The Cannoli Trail). He also creates recipes for many local and national companies such as Hen House Markets, American Italian Pasta Co., Wisconsin Milk Marketing, Farmland, Plugra Butter, Smart Chicken and Red Gold tomatoes.

Jasper's has made a name for itself for one of Kansas City's most popular dining attractions and received national attention as well. Zagat has given it the distinction of being one of America's top 25 Italian Restaurants and Travel & Leisure named it one of country’s top Italian Restaurants.  Jasper’s has the honor of being named one of the best restaurants in North America for 25 years in a row, while USA TODAY has rated it as one of the top 10 Italian Restaurants in America.

On Friday at 2 pm, attendees of the Johnson County Home + Garden Show will have the opportunity to watch one of the city’s most acclaimed and engaging chefs on the Main Stage by Ikea prepare several of the new winter items on the menu at Jaspers including Tuscan Ribolita Soup & a mulled wine, "Vin Brûlée" for a winter fireplace dinner. Delizioso!

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How To Cook Like a Gentleman

Get ready for local chef Ryan Hogan to sweep you off your feet with sweet treats, but hold the sugar! Ryan is an ambitious entrepreneur, author, chef, and health-minded influencer. As CEO of the non-profit, The SweetLife Movement, Ryan provides health and wellness information to educate today’s youth about lifestyle nutrition. After debuting his skills as a guest chef on local television show ABC 4’s “Good Things Utah” – Ryan released his health-oriented cookbook, Gentleman’s Bistro. Get his healthy and delicious recipes from his book or see him live at the first Salt Lake Home Show of 2016.

Can't wait until Ryan's appearances on January 8th, 9th, and 10th? His recipe for sugar-free candied almonds should tide you over! Try making them tonight and get ready for more delicious recipes when you see Ryan at the Salt Lake Home Show.

SUGAR-FREE CANDIED ALMONDS

Ingredients

• 1 lb alomnds (can also use walnuts or pecans)
• 1/4 cup of XyloSweetⓇ
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1 egg white
• A dash of salt
• 2 tablespoons melted butter (optional)

Directions

Step 1: Prehead oven to 352 F - place baking rack in the middle position.

Step 2: Prepare a 9" x 13" baking pan by lining it with parchment paper or lightly spraying it with cooking spray. Spread out almonds, walnuts, or pecans in a single layer onto the bottom of the prepared pan.

Step 3: Lightly toast the nuts for 4-5 minutes, then remove from heat.

Step 4: Mix cinnamon into XyloSweetⓇ and set aside.

Step 5: In a deep bowl, beat egg white with a dash of salt until stiff - fold in the XyloSweetⓇ/cinnamon mixture and lightly toast nuts. Slowly drizzle butter over mixture and fold until incorporated.

Step 6: Pour mixture back into baking pan and spread out to form an even layer.

Step 7: Bake at 325 F for another 10 minutes - stir to ensure even baking. Bake for another 10 minutes and stir again. Taste to make sure the nuts are not overcooking. Bake again for an addition 10 minutes and stir a final time.

Step 8: Remove from heat and spread out onto parchment paper. Mixture will be sticky and somewhat wet.

Step 9: Allow to dry for several hours or overnight. Depending on humidity, it may take longer to dry completely.

Step 10: Enjoy! 

The Salt Lake Home Show takes over the South Towne Expo Center January 8 - 10, 2016. With hundreds of experts ready to help with everything from roofing to cooking, home improvement projects, landscaping, and more, it's a must-attend event for Salt Lake City homeowners. 

Don't have tickets yet? Save big when you buy online! Click here to get $2 off tickets to the Salt Lake Home Show.

SOUTH TOWNE EXPO CENTER
JANUARY 8-10, 2016.

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Try Beet Gnocchi By Salt Lake Local & Bravo TV's Top Chef Katie Weinner

Katie Weinner is a Top Chef on Bravo TV and a Salt Lake City local. She created SLC POP, a pop-up restaurant and catering business in April 2012. Later that year, Katie turned SLC POP into Nata Gallery, a temporary brick-and-mortar eatery. This project wrapped up in the spring of 2014. She will be at the Salt Lake Home Show all weekend long - check out our Kitchen Stage schedule to find out when you can see her. But before you enjoy her cooking at the show, get a taste of it below with her famous beet gnocchi recipe. Bon appétit!

Beet Gnocchi

Ingredients

• 2 Pounds medium beets, scrubbed
• Extra-virgin olive oil, for brushing
• Kosher salt
• Freshly ground pepper
• 1 Cup fresh ricotta (8 ounces)
• 1 Large egg, lightly beaten
• Pinch of nutmeg, preferably freshly grated 
• Zest of half an orange
• 2 Tsp chopped fresh oregano or marjoram (both are delicious)
• Freshly grated Parmigiano-Reggiano cheese for serving
• 2-3 Cups all-purpose flour, plus more for dusting
• 2 Tsp salted butter

Directions

Step 1: Preheat the oven to 375 degrees. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.

Step 2: Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.

Step 3: In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, oregano, the orange zest, and 1 tablespoon of salt, and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 2 cups of flour and mix at low speed until the dough just comes together, about 1 minute. If the dough is still very sticky, add the remaining flour. Taste the dough for seasoning; you may need more salt or herbs.

Step 4: Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still lightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

Step 5: Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.

Step 6: Lightly oil another baking sheet. in a large, deep skillet of simmering salted water, cooking one fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.

Step 7: Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates.

Pro Tip: You can make this dish ahead of time! Prepare the gnocchi through to Step 5, frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Cook without thawing.

Make sure to see Katie Weinner at the Salt Lake Home Show. The event takes over the south Towne Expo Center January 9 - 11, 2015. Remember, buy tickets early to get the best deals - right now you can get two tickets for the price of one with our Facebook promotion. Click here to learn more.

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Chef Knows Best At The Vancouver Home + Design Show

We're one month away from the Vancouver Home + Design Show! Can you believe it? Happening October 16-19 at BC Place, this ultimate showcase of all things home improvement is the source for design inspiration and culinary creativity. This year, we're welcoming 12 local chefs to the Vancouver Magazine Cooking Stage, where they'll dish out live, full-action cooking demonstrations to tantalize taste buds. Now that's a tasty treat!

Without further delay, say hello to three of Vancouver's top culinary talents: David Robertson, Hamid Salimian, and Spencer Watts.

David Robertson, The Dirty Apron Cooking School & Delicatessen

For 20 years, David Robertson has built and extraordinarily successful culinary career. With training in classic French fine dining, David's passion for new flavours has taken him all over the world as he sought to expand his culinary repertoire and skills. Together with his wife, Sara, David fulfilled his dream to educate people about how to cook good food by opening The Dirty Apron Cooking School & Delicatessen in a beautifully restored heritage building in Vancouver's chic Crosstown neighbourhood. We're thrilled to have this jet-setting chef on our stage!

Find David on the Vancouver Magazine Cooking Stage on Sunday, October 19 at 2PM.

Hamid Salimian, Earls Kitchen & Bar

Born in Iran, executive chef Hamid Salimian brings an exotic palate to Earls Kitchen & Bar, creating new signature dishes and spicing up existing items. Balancing his classic French training with heady traditional Persian flavours, chef Hamid is a master at marrying unexpected elements in perfect culinary harmony. His background in award-wining fine dining restaurants led him to his current position at one of Vancouver's favourite eateries.

Find Hamid on the Vancouver Magazine Cooking Stage on Sunday, October 19 at 3:30PM.

Spencer Watts, Left Bank

Spencer Watts, executive chef for new French sensation Left Bank, is known for his passion for sustainability, dynamic creativity, and his willingness to push culinary boundaries in the pursuit of the perfect plate. He believes that knowing where your food comes from is an important part of being a chef, and having the confidence to seek out the freshest ingredients is the catalyst for creating exquisite dishes. We're certain you'll love his sustainable style.

Find Spencer on the Vancouver Magazine Cooking Stage on Thursday, October 16 at 7PM.

We can't wait to see what all the local chefs cook up! Buy your tickets to the Vancouver Home + Design Show so you can too - grab 'em now and save $3 courtesy of HomeStars.

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Todd Wilbur - Cracking the Codes to Top Secret Restaurant Recipes

See Todd LIVE at the Indianapolis Home Show Jan 29 & 30!

Todd Wilbur knows the secrets to America’s favorite recipes and wants to share them with you. In the late 80s, Wilbur took on the challenging task of replicating Mrs. Fields’ famous chocolate cookie. After a lengthy trial-and-error process, Wilbur finally solved the recipe’s secrets, which paved the way for his first cookbook, Top Secret Recipes. Wilbur now has ten Top Secret recipe books, and he continues to replicate famous dishes for home cooks everywhere.

Getting to know the secrets behind Todd Wilbur

Q. How do you select new recipes to replicate?

A. I keep a tally of recipes that people request through email submissions and social media. I also keep an eye on restaurants and recipes that are trending in the market.

Q. What is the most requested secret recipe clone?

A. Over the years, I have successfully hacked most of the popular requests, e.g., Red Lobster’s Cheddar Bay Biscuits, Olive Garden’s breadsticks, Krispy Kreme Doughnuts. I continue to get a lot of requests for Butterfinger and Fig Newtons, but I haven’t cracked those recipes just yet.

 

Q. What are the five must-have ingredients in your kitchen at all times?

A. Eggs

     Bacon

     Butter

     Chocolate

     Kale

Q. What is your favorite cooking/kitchen gadget?

A. I had an old Presto Salad Shooter from the 70s that recently broke. It was really loud but awesome at slicing and shredding vegetables. I had to get a new one, and I was happy to learn they still make the same product.

Q. What will you discuss during your seminar at the Home Show?

A. I will demonstrate a couple of easy recipes that any home cook can create and answer any questions about the process of cloning your favorite recipes. Anyone can clone famous foods at home. It’s not hard once you know the secrets!

____________________________________________________

Catch Todd Wilbur on the  at the show on Jan. 29 & 30. He will share his top-secret tricks to replicating famous dishes at home.

FOR 2-FOR-1 TICKETS TO THE SHOW CLICK HERE!    

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BC Home + Garden Show launches high-stakes cooking competition!

 Chopping Block presented by Urban Fare & 102.7 The Peak

Vancouver foodies, take note! You won’t want to miss the BC Home + Garden Show’s first-ever Chopping Block challenge, a high-stakes culinary competition designed to find the city’s top home chef, in partnership with Urban Fare and 102. 7 The Peak.

Hosted by Ned Bell, executive chef of the Four Seasons Vancouver, Chopping Block will see four contestants take the Urban Fare Cooking Stage on Saturday, February 22 from 2-4PM. Each competitor will race against the clock to create the ultimate three-course meal using mystery ingredients from Urban Fare, as chosen by public vote. Course by course, one chef will be “chopped” from the competition by an expert judging panel led by Vikram Vij, executive chef of Vij’s and Rangoli, Urban Fare executive chef Ryan McDonald and 102.7 The Peak host Clinton Herman, until just one remains. The winner of Chopping Block will receive a deluxe flightseeing and dining experience for four valued at $3,500, courtesy of Urban Fare and Helijet. Keep reading to learn how you to can enter!

Announced last week at an exclusive preview party for the BC Home + Garden Show at Urban Fare, Chopping Block kicked off with a unique social media challenge. Guests were asked to tweet photos of their favourite Urban Fare products using hashtag #UFchoppingblock. Not only did these tweets help to raise money for BC Children’s Hospital (a donation was made for every tweet), but they also helped to create a grocery list of potential mystery ingredients to be revealed during Chopping Block! From today until Sunday, February 16, you can visit the Home + Garden Events Facebook page to vote for your top picks – and enter to win a $50 gift card to Urban Fare. 

Click here to vote!

Think you have what it takes to compete in Chopping Block? 102.7 The Peak is on the hunt for four fearless home chefs ready to put their cooking chops to the test, but beware – this cutthroat competition is not for the faint of heart. Click here to visit 102. 7 The Peak for entry details. Hurry! You only have until Friday, February 7 to enter. 

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Stay tuned to the BC Home + Garden Show Facebook page and Twitter feed to see the big reveal of the four chosen contestants the week of February 10! Bon appétit.

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We Can Can; Complete Home Canning Instructions

Home Canning Instructions

Instructions courtesy of Emily Ellyn, Retro Rad Television Chef, EmilyEllyn.com

You will need:

Boiling water canner or large deep cooking pot with a lid, and a rack (when preserving high-acid foods like jams, jellies, pickles and tomato based recipes)

• RECIPE
• Clean glass canning jars with lids and bands (you can reuse jars and bands, but NOT lids)
• Common kitchen utensils – wooden spoon, ladle, funnel, tongs, dry hand towel and hot pad.
• Fresh produce
• A little time, patience, and Retro Raditude!

Instructions for Home Canning:

1. PREP:  Put water in boiling-water canner: It should be 2/3 full if using pint-size jars, ½ full for quart jars. Set rack on pan rim, cover pan, and bring water to a boil over high heat (for pickles, bring water to 180°–185°).

2. WASH:  Meanwhile, for all recipes except jams, wash canning jars, bands, and lids in hot, soapy water, or run jars and bands through a dishwasher and hand-wash lids and drain thoroughly. If making jam, which has a short processing time, sterilize jars: When water in canner is boiling, place jars on rack, lower into water, and boil for 10 minutes (at elevations of 1,000 feet or higher, add 1 minute for each 1,000-foot increase above sea level).

3.  HEAT:  Reduce heat to a simmer and keep jars in water until needed.  Nest lids in bands, place in a 2- to 3-quart pan, and cover with water. Set over high heat and bring water to 180° (do not boil). Remove from heat and cover pan.

4. PREPARE:  Rinse all fruit and vegetables well.

5. For pourable foods, such as jam or chutney, quickly ladle hot mixture through a wide funnel into jars, leaving headspace (the distance between top of jar rim and food inside) as recommended. For chunky mixtures, arrange pieces in jars with a spoon, then pour hot liquid through funnel over foods, again leaving headspace as recommended in recipe. (If the last jar isn’t completely full, let cool, then serve or chill; do not process.) To release any air bubbles in chunky mixtures, run a clean plastic knife around the inside of the jars (metal knives can damage jars). Wipe jar rims and outer threads with a clean, damp cloth or paper towel.

6. With tongs, lift bands and lids from hot water. Center on jars so the red or gray sealing compound is touching jar rims. Using a hot pad, screw bands on firmly, but don’t force.

7. CAN:  Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch; if necessary, add more hot water.

8. Cover canner, return water to a boil (or to 180°–185° for pickles), and process for time specified in recipe; if boiling water starts spilling from canner, reduce heat slightly.

9. REMOVE:  Using tongs and a hot pad, lift rack with jars onto edge of canner. With jar lifter, remove jars and set upright on towels on a counter. Do not tighten bands. Let jars cool completely at room temperature.

10. CHECK:  Press on the center of each lid ― if it stays down, jar is sealed; if it pops up, chill the jar and serve within 2 to 3 weeks (see below). Remove bands. Wipe jars and lids with a clean, damp cloth. If desired, replace bands

11. LABEL jars; store in a cool, dark place for up to 2 years. Once opened, chill; consume jams, chutneys, and relishes within 3 weeks, pickles within 2 months.

Tips:

• General guideline for headspace:  Leave ¼ inch for jams, jellies, and fruit juices; ½ inch for fruit, pickles, salsa, sauces and tomato based products; 1 inch for vegetables, meats, poultry, and seafood.
• Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about ¼ cup less.
• Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.
• Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.
• BE CREATIVE!  You worked hard to preserve your bountiful harvest so show off and adorn!  My favorite way to decorate my jars is to take cute muffin liners and use as the decorative ruffle on lid.  Tighten down with band, label and give as a gift!

Florida Blue is proud to be presenting Emily Ellyn at our Orlando Home Shows (Oct. 4-6).



For 2-for-1 tickets to the show order HERE and save today! 

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Summertime Cookin' With Emily Ellyn

Celebrating summer with a BBQ? Put a culinary twist on this year’s menu with a recipe for Open Faced BBQPulled Chicken Sliders from the Retro Rad Diva herself, Emily Ellyn (special guest at this fall's Jacksonville Home + Patio Show).

Emily gained a huge fan following from Food Network’s “Next Food Network Star,” “Cupcake Wars” and a cameo appearance on the “Simpsons”.

Emily is the Home Economics teacher everyone wished they had - taking the retro, remixing it and making it rad. She encourages everyone to dig through their mom's recipe boxes, dust off their pressure cookers and crock pots, and take the old and make it new through retro recipe re-dos.

Emily currently divides her time between finishing her Ph.D. in Food Service Education, traveling the world doing cooking demos, lecturing or hosting special events, doing consulting work, and developing her Retro Rad culinary TV career.

Fans will get the chance to meet Emily when she appears at the Jacksonville Home and Patio Show, running September 19-22 at the Prime Osborn Convention Center.

Open Faced BBQ Pulled Chicken Sliders

CLICK HERE and get Emily's delicious slider recipe! 

September 19-22, 2013 

Prime Osborn Convention Center

For 2-for-1 tickets to the show, order HERE and save today! 

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Take 3: Three Questions with Bravo TV’s Top Chef Chris Crary

Fans of TV’s Bravo Top Chef nicknamed Chef Chris “Malibu Chris” for the good looks and California charm that made him last season’s Fan Favorite.

Chef Chris is busy these days whipping up the menu at his newly opened restaurant, 41 Ocean in Santa Monica. 41 Ocean is a members-only dining club showcasing Chris’ unique blend of homey and haute cuisine.

He’ll be taking time away from the West Coast to visit with fans at the Birmingham Home and Garden Show on Friday, February 15 and Saturday, February 16. 

Before Chris flies out to Magic City, we hit him up with three burning questions on our minds:

1. While you're in Birmingham, what Southern foods/cuisine are looking forward to having that just don't taste the same in L.A. (or anywhere outside the South)?

I can't wait to dig into some smoked pork products. I've heard some good things about Jim 'N Nick's. I will definitely be hitting that up. I love Southern food! It is my favorite food group. There's just something about hot chunks of smoked meat that get me every time. 

2. Valentine's Day is coming up. What's your "go to" dish for when you want to impress your Valentine or a date?

Well, generally I'm working every Valentine’s Day, so I create my menus around fun, romantic food. My go to’s always seem to be oysters with untraditional accompaniments, like lime tapioca and caviar. I also always have to sneak in some dark chocolate somewhere. 

3. What five famous, historic people (dead or alive) would you love cook for at your new restaurant?

Jose Andres, he seems like such a fun chef, that is full of amazing stories. Beyonce - I mean did you see the Superbowl half time show? Justin Timberlake, because I just like to be surrounded by very down to earth friendly people. Anthony Bourdain,  and of course President Obama.  

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ASK THE EXPERT: BBQ Evangelist Rockin' Ronnie Shewchuk

Award-winning, international BBQ champion and bestselling author Ron (Rockin’ Ronnie) Shewchuk certainly has established himself as the king of the grill. Lucky for us, Ronnie will be sharing his best recipes and secrets for mastering your barbecue skills on the Home Cooking Stage at this month’s BC Home + Garden Show.

Ever impatient to learn the inside scoop, we sat down with Ron to score a few expert tricks of the trade. Here’s a sneak peek at his upcoming presentation – and a delicious recipe!

Share your best tip for aspiring home chefs:

Most foods cook better over medium heat. Pre-heat your grill on high, quickly sear your meat to seal in the juices and make nice char marks, and then immediately turn it down to medium to complete the cooking.

Best app for food/cooking-related projects?

The iGrill lets you monitor the temperature of your meat from your iPhone.

Name your favourite place to shop for housewares in Vancouver:

In the Lower Mainland, I like Gourmet Warehouse, and in the Fraser Valley, Well-Seasoned: A Gourmet Food Store.

Finish this sentence: I can’t live without my…

Grilling tongs!

What’s your signature dish?

I've been using this simple, delicious marinade for over 30 years. Once you try it, it will become a staple in your kitchen. I use this mainly for steak, but it’s also great with pork chops or chicken, as well as rich, meaty fish such as salmon, halibut, tuna, and swordfish.

Rockin’ Ronnie’s Easiest, Tastiest Steak (or anything else) Marinade

Makes about 11/2 cups; enough for 4 to 6 steaks

1 cup dark soy sauce
1 tsp toasted sesame oil
1 tbsp finely chopped or grated fresh ginger
1 tbsp lemon juice or 1/4 cup mirin (Japanese sweet rice wine)
1 tbsp tapioca starch (cornstarch will also do)
2 cloves garlic, finely minced
freshly ground black pepper

Mix together the soy sauce, sesame oil, garlic, ginger, black pepper, lemon juice or mirin, and tapioca starch in a nonreactive baking dish. Add the meat or fish, turn it to coat it, and marinate it for 10 minutes to 1⁄2 hour, turning it once or twice. Don’t marinate it overnight, as this is fairly salty.

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Catch Ron on the BC Home + Garden Show's Home Cooking Stage Friday, February 22 at 1:30PM. He’ll also be on-hand all show long, selling his wares and fabulous BBQ sauce for all to take home and try!

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The Great Big Home + Garden Show Opens TODAY!

The 2013 Great Big Home + Garden Show kicks off today at the Cleveland I-X Center with more than 650 exhibitors and plenty of new products, fresh ideas and fun for the whole family!

The excitement begins on The Main Stage at 10:30 a.m. with the 16^th annual Student Model Home Design Contest Awards, featuring the work of students in grades 10 to 12 taking classes in the building trades at schools across Northeast Ohio. Next, stick around as professional organizer Peter Walsh from the hit TLC show “Clean Sweep” presents “Getting Your Home and Life Organized Once and For All” on The Main Stage at 11 a.m. (or catch him again at 3 p.m.). An autograph session will follow.

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WINNER REVEAL! Night out at YEW Restaurant & Bar

Thanks to everyone who took part in our fabulous giveaway for a night out at YEW Restaurant & Bar in the Four Seasons Vancouver. Who doesn't love a delicious farm-to-table dinner celebrating the best local, seasonal ingredients? Be sure to catch the YEW team (including executive chef Ned Bell, executive chef Bruno Feldeisen and restaurant chef Sean Murray) on the Savour Your Life Cooking Stage at this fall's Vancouver Home + Design Show, October 11-14, 2012 at BC Place Stadium.

As for the winner? Drum roll please...

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