“Hot Spot Culinary Extravaganza" to Debut at
The 2006 Western Foodservice & Hospitality Expo

Iron Chef Cat Cora, Thai Chef Tommy Tang and Guy Fieri, host of “Guy's Big Bite" on Food Network are some of the celebrity chefs firing it up in the “Hot Spot "
 
NORWALK, CT August 8, 2006 - The 2006 Western Foodservice & Hospitality Expo invites its restaurant and foodservice attendees to visit the“Hot Spot Culinary Extravaganza" on the Show floor. The Expo is taking place from Saturday, August 26th through Monday, August 28th at the Los Angeles Convention Center and the “Hot Spot" will be packed each day with celebrity chef cooking demonstrations, book signings and guest appearances by notable newcomers and industry icons.
 
“In keeping with our commitment to offer the hottest features for this year's Expo, we are thrilled to introduce the “Hot Spot" where well-known chefs will showcase their talent in a state-of-the-art culinary demonstration theater," said Ron Mathews, event director.  
 
“The Hot Spot" Chef Demonstration line-up as follows:
 
Saturday, August 26
Cat Cora (12:00 pm)
Food Network's “Iron Chef of America;" producer and host of the upcoming “Cat Cora Show;" author of Cat Cora's Kitchens and a graduate of the Culinary Institute of America, Cat gives Mediterranean a makeover by blending Greek, French, and Italian cuisines.
 
Guy Fieri (1:30 pm)
The host of the Food Network's “Guy's Big Bite", Chief Operating Officer of Johnny Garlic's Inc. and member of the Board of Directors for the CRA Educational Foundation, Guy charmed the country by cooking food that is as fun, fearless and fundamental as his life-sized personality.
 
Tony Abou-Ganim (3:00 pm) 
The Modern Mixologist currently featured demonstrating the art of cocktail preparation on the Fine Living Network program “Raising the Bar: America's Best Bar Chefs," Tony's innovative approach to cocktails has launched his career as an industry expert. Currently working on his first book, The Modern Mixologist, Tony operates his own beverage consulting firm.
                                                                                                                               
Sunday, August 27
Gregg Wangard (11:30 am) 
As Executive Chef at the Loews Santa Monica Beach Hotels and Ocean and Vine restaurant, Gregg uses his unique approach to American Cuisine to create a distinct dining experience. Ocean and Vine's famed Three Cheese Fondue and High Society Cheese flight reflect Gregg's Wisconsin roots and his passion for cheese.
 
Tommy Tang (1:00 pm)
Considered the “Godfather" of the Southeast Asian cuisine movement in the U.S., Tommy opened his first restaurant in West Hollywood in 1982. In 1986, Tommy became the first bi-coastal chef in the U.S. with the opening of his New York City restaurant. Currently, Tommy is producing a travel and culinary series for the PBS Network, working on cookbooks and overseeing his unique catering company in Los Angeles.
 
Eric Osley (2:30 pm)
As the Chef de Cuisine of dinner service at the California School of Culinary Arts, Eric worked at Spago Beverly Hills, Piccolo and Second Street Jazz Kitchen before helping to open Restaurant 561 in 2000.
 
Travis Kamiyama (4:00 pm) 
Kamiyama Sushi has grown into the premier sushi take out and catering service in the South Bay. Travis began to learn about sushi at the age of 14, under the guidance and direction of several "itamae" chefs (Japanese culinary experts). His dedication to learning the art of sushi has taken him on a journey through several of the best Japanese restaurants, including Morisawa at Universal City Walk.
 
Monday, August 28
Ingrid Croce (11:30 am)
A visionary in San Diego's dining scene for over 20 years, Ingrid opened Croce's Restaurant & Jazz Bar as a tribute to her late husband, singer-songwriter, Jim Croce. As Owner and Executive Chef, Croce has been honored as California Restaurant Association's Restaurateur of the Year. Her latest book, The San Diego Restaurant Cookbook, provides readers with a behind-the-scenes peek into kitchens in San Diego's most well-loved eateries.
                                                                                                   
David Lawrence (1:00 pm) 
Private chef and caterer David Lawrence's hip new cookbook, Boy Eats World! A Private Chef Cooks Simple Gourmet features over 150 recipes and is all about having fun in the kitchen.  David's refreshing, often humorous style and easy to follow recipes will help even the most reluctant cook feel at home in the kitchen. 
 
Dave Martin (2:30 pm) 
Millions of fans around the country recognize Dave Martin as the inimitable and beloved chef from Bravo's "Top Chef," and he's just beginning his high-profile gastronomic adventures. Dave lives in Long Beach where he is busy in the kitchen cooking up his next big venture which includes a cookbook, television show and many other surprises.
 
To honor the 100th anniversary of the California Restaurant Association (CRA) and to support the CRA Educational Foundation, the Western Foodservice & Hospitality Expo has published a special cookbook entitled Chefs' Specials of California: Signature Dishes and Favorite Recipes from Celebrated Chefs and Restaurants. Many of the chefs participating in the “Hot Spot Culinary Extravaganza" have provided recipes for the cookbook, which will be available for purchase at the Western Foodservice & Hospitality Expo and Los Angeles Wine & Food Festival.  The cookbook is now available for purchase online at www.chefsspecialscookbook.com for a discounted price of $17.95.

ABOUT THE WESTERN FOODSERVICE & HOSPITALITY EXPO
In addition to the Hot Spot, this year's Western Foodservice & Hospitality Expo introduces several new features and special events, including an International Food Arena, Pizza Pavilion, a New Product Gallery, the Ultimate Barista Challenge and the Los Angeles Wine & Food Festival.
 
The exciting Los Angeles Wine & Food Festival is being co-produced by Reed Exhibitions with World of Wine Events and the Monterey Wine Festival.  The August 26 - 27 festival will be showcasing a wide assortment of wines, gourmet foods and latest accessories to the wine enthusiast. The event is open to the public and tickets are $65 per day. Industry trade professionals attending the Western Foodservice & Hospitality Expo are also invited to attend the festival at a discounted rate of $10 per day. For more information about the festival and to purchase tickets, please visit www.lawineandfoodfest.com.
 
The Western Foodservice & Hospitality Expo is produced and managed by Reed Exhibitions, and sponsored by the California Restaurant Association (CRA).  The 2006 Expo will take place at the Los Angeles Convention Center from Saturday, August 26 through Monday, August 28, 2006.  For more information call 800.840.5612 or visit the official Show web site at www.westernfoodexpo.com.
 
ABOUT REED EXHIBITIONS
Reed Exhibitions, which manages more than 420 events worldwide, is a member of
Reed Elsevier Group plc, a world-leading provider of information-driven services and solutions.  Reed Exhibitions offers integrated market access programs covering exhibitions, trade publications, direct marketing and the Internet to a database of 3.5 million in North America.  (NYSE:RUK/ENL).  Reed manages three shows for the foodservice and hospitality industry and altogether, more than 50,000 foodservice professionals attend the three shows.

More information about these events can be found by visiting the official event web site at www.thefoodshows.com.

For additional information"
Media Relations
contact: Amy Riemer
978-475-4441
amy@riemercommunications.com