Chefs & Speakers
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Melissa Bartholomew // VOM FASS
Melissa Bartholomew is an Iowa native and Des Moines resident for over twenty five years. She is the owner and manager of VOM FASS located in the Shops of Roosevelt, which opened in 2012. VOM FASS translates from the cask and the shop is based upon European tradition of sampling products before you purchase, VOM FASS offers high quality culinary oils, vinegars, rare spirits and unique liqueurs.
All chefs and seasoned cooks make their own vinaigrettes and dressings. They are extremely easy to make and most importantly, you’re in complete control of what goes into them. Most manufactured vinaigrettes and dressings contain a long list of unnatural ingredients and preservatives. When you learn the simple technique of making your own, you have the freedom to personalize the flavor with fresh, quality ingredients.
In this DIY session, you will be able to:
- Identify oils and acids commonly used to make vinaigrette
- Describe the difference between stable and unstable emulsions
- Make a basic vinaigrette, and learn how to vary it
- Take home your vinaigrette that you make in this session
- Take home new ideas and recipes
Marc Carrigan // Foley Family Wines
Marc is a 17 year industry veteran with both distributor and supplier experience. Originally from Southern California, this Twin City transplant has had the opportunity to travel the globe and work with many domestic and international wine partners from Napa and Sonoma, to South Africa, Chile, Argentina, New Zealand, Italy, Germany and other world renowned growing regions.
Currently, Marc is the Midwest Regional Manager for Foley Family Wines. Foley owns and represents multiple wineries and brands, both domestically and internationally. Marc's philosophy on good wine is simple; "good wine is the wine YOU like".
Jonathan Cook // Iowa Events Center
Jonathan began with Spectra Food Services & Hospitality as a Sous Chef at Wells Fargo Arena overseeing the Principal River’s Edge restaurant. Throughout the course of his career with Spectra, Jonathan has grown the food and beverage department at the Iowa Events Center through the opening of Community Choice Credit Union Convention Center, menu creation, client tastings and striving to take the “convention” out of convention center catering.
Jonathan has traveled to assist with numerous other properties including Gateway International Raceway, Iowa Speedway, Duke Energy Center, Memphis International Raceway and Columbia Metropolitan Convention Center. Jonathan’s favorite events include the BRAVO Awards Gala, Festival of Trees, and the VIP Reception for Iowa’s Premier Beer, Wine and Food Expo.
He enjoys opportunities to use molecular gastronomy within the kitchen and pushing vegetarian meals to be more unconventional. In his spare time, he enjoys fishing, learning about mushrooms prevalent in Iowa and has a passion for cheese.
Joe Foster // Southern Glazer's Wine & Spirits
Joe Foster is currently Director of Sales Off Premise wine for Southern Glazer’s of Iowa. He has been with the company since 2004.
Prior to joining Southern Glazer’s he worked for Hy-Vee Foods INC. for 11 years in various capacities that included Operations and Wine & Spirits department management. He also previously managed Captain Morgan On Premise promotions. (He was Captain Morgan.)
Joe earned a Bachelor’s Degree in Business Management from William Penn College in Oskaloosa, Iowa. He went on to earn his CSS designation from the Society of Wine Educators in 2013. He also earned his GPE designation in 2013. He also recently completed his Level 2 WSET examination earning the highest possible level of Distinction.
In his free time Joe volunteers for multiple local animal charities, spends time watching 80’s movies, collecting vintage vinyl records and most of all spending time with his family. He is married to Kara and has three children—Ella (13) and twins Mason (3) and Audrey (3). The family also has an extremely grumpy but lovable Dachshund named Paxton.
Andrew Kintigh // North Ankeny Boulevard Hy-Vee
Andrew Kintigh, from Ankeny Hy-Vee has over a decade of restaurant experience. He started his culinary career in northwest Iowa. He went on to receive an Associate’s degree in Culinary Arts and a Bachelor’s degree in Culinary Management from the Art Institutes International Minnesota in Minneapolis. He was the captain of the American Culinary Federation Junior Team where he competed at both local and national levels.
Since working with Hy-Vee, he has participated in many local events including Iowa’s Premier Beer, Wine & Food Expo, SWINE Fest and Morsel Combat. His previous experience includes working at Minneapolis restaurants such as Dakota Jazz Club and Restaurant, Bobino Wine Bar and Cafe and Tryg's Restaurant.
Chef Andrew specializes in teaching customers how to cook with fresh new ingredients and bringing his recipes and dishes to the family table. He is skilled in pastries and cooking for special diets, such as gluten-free.
Terrie Kohl // Country Club Market
Terrie Kohl came to Des Moines as a food service food broker and then a national food service buyer. Terrie then took her next visionary step by attending The New England Culinary Institute in Essex Juction, Vermont, 1996. Chef Terrie interned at The Montauk Yacht Club in Montauk, Long Island, New York, Thyme & Again Catering and South Hampton Bath and Tennis Club in South Hampton, Long Island, New York. Her second internship brought her back home to Des Moines where she was employed at the Downtown Des Moines Marriott Hotel, Embassy Club Capital Square and Aramark/Pioneer Hi-Bred. She gained additional expertise as the Catering Chef at Drake University in Des Moines, Iowa.
Terrie dreamed of starting her own business, and she established Country Club Market in 2003. From there, Country Club Market has filled a unique niche in Central Iowa, offering culinary arts classes, customized catering, and a bakery that produces some of the tastiest treats in town. Chef Terrie's work has been featured on KCCI-TV8, WHO, Iowa Ingredient and Great Day and in the Des Moines Register, Juice, Cityview, Relish, MyWaukee Magazine, Iowa Ingredient and Fiftysomething. Most recently seen at the Meredith Culinary Pavillion doing a cooking demo for the World Food and Wine Festival.
In addition to the above, Country Club Market is also a member of The Greater Des Moines Partnership/Catch Des Moines and the Clive Chamber of Commerce.
Lynn Pritchard // Table 128 Bistro + Bar
Lynn Pritchard grew up on a small family farm in Annawan, Illinois. Central to his upbringing was a mother, who if not in the kitchen, was found in the garden, caring for the produce that would soon be on the dinner table. Lynn began studying business and soon shifted to the culinary arts when he moved to New York. As a graduate of the Culinary Institute of America, Hyde Park, NY, he has worked for and with some of America’s greatest chefs; Stephen Pyles, Dean Fearing, Hubert Keller, Anne Willan and Julia Child.
After several years of living on the East coast and in the South, Lynn returned to the Quad Cities area and opened Red Crow Grille. As the Executive Chef for six years, he garnered multiple awards for his culinary skills and became a well-recognized figure in the restaurant scene.
With a career change from kitchens to sales and distribution, Lynn and his wife, Sarah, moved to Des Moines in 2006. However, like a siren’s song, the restaurant business kept calling him back. Today, Lynn and Sarah are co-owners of Table 128 Bistro + Bar in Clive, Iowa which they opened in the Spring of 2013. The restaurant has been recognized as one of the best restaurants in Iowa and has a loyal following of the best guests anywhere, according to Lynn.
If not in the restaurant, Lynn can be found on the phone with one of his farmer/vendors, rubbing the bellies of and playing with his dogs (Trotter and Keller, named after two of his favorite chefs/mentors) or reading anything about food, restaurant or business culture.
Lynn and Sarah are involved in several private and public organizations including Chaine de Rotisseurs, the Iowa Restaurant Association, Court of Master Sommiliers, Winefest Des Moines and many non-profits. Together, they enjoy traveling, exploring unique wines and wine regions, reading and just spending a few rare moments of relaxation together.
Alex Strauss // West Lakes Hy-Vee
Alex Strauss comes to West Lakes Hy-Vee with over 16 years of experience. He received a master's degree from Loyola University and then went on to get an associate's degree in culinary arts from Kendall College in his hometown of Chicago, Illinois. During this time he worked at numerous restaurants and hotels in Chicago, including the Drake Hotel.
Moving to Des Moines at the turn of the century, Alex started a catering and personal chef company. During this time, he taught cooking classes, won culinary awards and made local television appearances.
Alex has traveled the world "on his stomach" picking up knowledge and recipes from around the globe. His main focuses at Hy-Vee are working with customers on recipe development, answering cooking questions, offering healthy dining options and helping on menu development.
Stacey Wertzberger // Fleur Drive Hy-Vee
Stacey graduated from Iowa State University with a Bachelor of Science degree in hotel and restaurant management. She has worked in various restaurants and hotels around the metro and held many positions from the grill to the sauté station, from salads and desserts, to Kitchen Supervisor and Sous Chef.
Stacey has worked for Hy-Vee since 2008, formerly serving as the Catering Manager of the Fleur Drive Hy-Vee. Stacey has a passion for food and customer service, and is here to provide you with the knowledge you need to cook and eat healthy, while enjoying it too!
Stacey looks forward to the opportunity to help your family create new memories in the kitchen, and teach you that it is not difficult to make a gourmet meal. Stacey is looking forward to helping you design and plan the perfect menu for the most elegant dinner party to the perfect family gathering.
Stacey specializes in appetizers, healthy cooking, sneaking vegetables into dishes, and convenient and fast dishes for your family.