A large part of TAP^SM New York has always been the food. Not just the sumptuous morsels available during the event... but showing you how to cook with beer. Cooking demonstrations from popluar area chefs will teach you the techniques and ingredients they use to create their signature dishes. Cooking Demos will take place in the Colonel's Hall on both days.

Paul Parillo, Crossroads Brewing Co. - Saturday, 1:30-2:15PM
Originally from Amsterdam, NY, Paul was raised in the business of cooking with parents that ran a restaurant while he was growing up. After college he spent six years working in the music industry in NYC. Fed up with the daily grind of offi ce work, he attended the Institute of Culinary Education. After school, Paul worked as a saute cook at Tribeca grill, then ran a catering company in Manhattan called Corporate Chef Catering. Missing the slower pace of upstate life, Paul moved with his wife back to her hometown in Columbia County in early 2012. Soon after, he met Kenny Landin, and realized that his love of craft beer and seasonal American cuisine would fi t in perfectly at Crossroads Brewing Co. Together they opened the kitchen at Crossroads in July of 2012, serving locally sourced pub fare with a slightly upscale twist. Business is booming! The menu changes seasonally and focuses on farm-to-table food sourced from the Hudson Valley.

Gerard Fleck, C.H. Evans Brewing Co. - Saturday, 2:45-3:30PM
Gerry's love for cooking began at a very young age. As a member of a large family, he often enjoyed helping prepare holiday feasts and special event parties. His passion for culinary arts grew to such proportions that he decided to formalize his education by obtaining a degree in hotel and restaurant management at Oregon State University and renowned Culinary Institute of America at Hyde Park. In the span of his thirty-fi ve year career, Gerry has covered both east and west coasts. In 2002 Chef Fleck accepted the executive chef position at the C.H. Evans Brewing Company. Completing his tenth year in the position, he has created a moderately priced menu with an emphasis on comfort foods/pub fare as well as high end cuisine. The restaurant does its part to support their community by buying as much local product as possible.

Tim Lang, VanWinkle's Restaurant - Sunday, 1:30-2:10PM
Tim Lang, a local of the town of Windham and the Catskill region, has collected many years of experience after working under some of the community's favorite establishments. After graduating from WAJ in Windham, he continued to the Culinary Institute of America to pursue an Associates Degree in Culinary Arts. While attending the CIA, Tim took the opportunity to work for one of the most well-known resorts in Florida, The Breakers at Palm Beach. During his time at Th e Breakers, Tim worked under 10 diff erent chefs and under the roofs of 6 diverse restaurants, all off ering a unique learning experience. Tim specializes in Italian, French, Mediterranean Cuisine and authentic BBQ. His passion, dedication, and persistence shines through his food while he focuses on offering quality, consistent and delectable dishes to his valued guests.

Many thanks also to the Food & Beverage staff of Hunter Mountain. Together, their vast knowledge of many cuisines, their love for new flavors and tastes, and their hard work have helped bring TAP^SM New York to its high standing.