TAP^SM New York was originally held at the prestigious Culinary Institute of America in Hyde Park. Therefore, food and cooking was a major part of the event. This tradition has continued through the years, with cooking demonstrations by chefs from various local restaurants. Come learn some tricks of the trade from these talented chefs.

Ian Gunderud - Skytop Steakhouse & Brewing Co. - A 1993 graduate from the Culinary Institute of America and having worked in restaurants all his life, chef Ian has over twenty four years experience in the field. "I consider food my passion as well as my career". Chef Ian honed his cooking skills in places like Aspen, Colorado and London, England before working with The Skytop Steakhouse. Today he will be preparing one of his favorite cuts of beef, hanger steak. skytopsteakhouse.com

Paul Minbiole - Brown's Brewing Co. - Paul Minbiole is the Head Chef and Director of Food Operations at Brown's Brewing. A native of Brunswick, Paul is a graduate of the Culinary Institute of America in Hyde Park. Paul brings a wealth of culinary talent and experience to Brown's having worked for a number of area restaurants including The Marriott Corporation/RPI, The University Club of Albany and originally at Brown's. brownsbrewing.com

Marcus Guiliano - Aromathyme Bistro - You can find Marcus most days at Aroma Thyme Bistro in Ellenville. He has worked at some great five star properties in Colorado, West Virginia and for Pierre Koffman in London at La Tante Claire. After returning to his native New York in early 2000, he and his wife opened Aroma Thyme Bistro, which has evolved into a Certified Green restaurant with local food, great wines and an awesome beer selection. You can find at Aroma Thyme Bistro a small but very quality tap beer menu that is constantly rotating. The list has many special releases, some are just aging away to perfection. aromathymebistro.com

Joe Messina - Joe owns and operates Amici Vineyard Winery in Washington County, NY. He is a chef and winemaker with many years experience cooking in a variety of fine restaurants, and the founder of Adventure in Food Trading Company, where he supplies the Northeast's best restaurants with the most exotic food supplies. With this varied background, he has had the opportunity to work with & develop recipes in many international cuisines. He is featured in Chefs Go Wild by Rebeca Gray as one of the nation's best wild game chefs. For TAP^SM, he will feature beer braised pork shoulder with Alsatian Sauerkraut. amicivineyard.com