TAP^SM New York 2008 will feature four cooking demonstrations - 2 on Saturday and 2 on Sunday.

Lucy Saunders
Author, Cooking with Beer and other titles (website)
Lucy Saunders writes about beer and food, in newspapers, magazines and books, such as COOKING WITH BEER (Time Life Books, 1996). She has a degree in Old & Middle English literature, learned baking and pastry at the Cooking and Hospitality Institute of Chicago, apprenticed with pub chefs in London and Brussels, and attended the Siebel Institute. She will be doing one show each day of TAP New York.

Tina Marie Clements
Brown's Brewing, Troy, NY (website)
Tina Marie Clements, Brown's Brewing Company's head chef is a graduate of Johnson & Wales Culinary School in Rhode Island. A veteran of the industry for 20 years, Tina has catered such events as the Fasig-Tipton horse auction in Saratoga, NY and most recently won Troy's vote and Championship award for its Annual Chowder Fest. Chef Tina incorporates many of Brown's Ales and Lagers into her recipes including our famed Belgian Mussel with Brown's Hefe-Weizen. When she is not 'a little busy' turning out over 600 dinners on a typical Friday or Saturday night, she is spending quality time with her husband Bill and their three children at home near Schuylerville, NY.

Marcus Guiliano
Aroma Thyme Bistro, Ellenville, NY (website)
Aroma Thyme Bistro has developed a large following from all over the NY Hudson Valley and beyond. Now Chef Marcus is cooking food he calls "New American Cuisine". This cuisine aims to help the body and satisfy the palate. Aroma Thyme Bistro uses no white sugar, white flour, trans fats or corn syrup, and basically avoids chemical ingredients. Aroma Thyme Bistro is known for serving free range meats, sustainable seafood, organic ingredients and Chef Marcus' version of "gourmet holistic cuisine". For example, guests can order wheat grass and young Thai coconut, which are the foundation for our blood, and a classic Bordeaux wine. Guests include strict vegans, gluten-free food consumers, and plain meat and potato eaters. Aroma Thyme Bistro pleases all palates.

Chef Marcus is dedicated to researching the latest information on nutrition. He knows which wines and beers are organic, biodynamic and vegan. "Our customers really appreciate the care and love that goes into our food and our beverage selections", says Jamie.