George Shea and Wayne Norbitz talk what to expect at this year's event.
Tim Veith of Ibis Bakery shares the recipe for their delicious croissants.
Two KC bartenders throw down in the ultimate battle of Bloody Mary’s.
Pete Kiger of The J Bar Restaurant shares some of their most popular flatbread appetizers.
Chef Justin Clark of City Market shares the recipe for his coconut shrimp and asparagus stir-fry.
Chris Knowles of Pie Hole offers a taste test of their sausage pie, known as The Pistol.
Jeremy Williams and Richard Fergola share the recipe for their chocolate lasagna dessert.
Jeremy Williams and Richard Fergola share the recipe for their bacon-wrapped burnt ends.
Lon and Stewart Lane of Inspired Occasions prepare their Lemon and Tarragon Grilled Brook Trout.
Summer Wenger of Local Roots Market prepares a Smoked Rosemary Quiche and Sweet Potato Crust.
Joe Pearce shares the recipe for Slaps BBQ signature white barbeque sauce.
Chef Jose Salgado demonstrates how Johnny's Italian Steakhouse makes their molten chocolate cake.