*Parking for Eight’s Great GrillFest will be located offsite at 28455 N Vistancia Blvd in Peoria. Shuttle service will be provided from this location to the Trilogy Golf Club.

$40 Ticket price includes:

  • Unlimited Food Samples
  • Wine and craft beer samples
  • Cooking demonstrations by national TV personalities

$50 VIP Ticket Price Includes:

  • 1 Hour Early Entrance
  • Private Chef Panel from national television personalities
  • Unlimited Food Samples
  • Wine and craft beer samples
  • Cooking demonstrations by national television personalities

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Participating Restaurants & Available Beer Selection*

-Cucina Tagliani

-Town Talk II

-Frasher's Steakhouse & Lounge


-V's Taproom


-Pork on a Fork

-Stacy's Famous BBQ

-Shako Mako Grill

-Flavors of Louisiana

-Island Loco

-Windy City Dogs

-Sally's BBQ

-Birt's Bistro

-LW's Hide-A-Way

-Betty's Nosh

-Twisted Italian

-Hammered Hog BBQ Hall & Saloon

Beer Selection*:

Goose Island 312
Goose Island Rambler IPA
Goose Island Honkers
Goose Island Pale Ale
Stella Artois
Stella Cidre
Johnny Appleseed
Shock Top Pumpkin
Shock Top Chocolate Wheat

Sierra Nevada Pale Ale
Sierra Nevada Kellerweis  
Mud Shark Hava Blue
Mud Shark Full Moon
Odell IPA
Odell 90 Shilling
Four Peaks Kilt Lifter
Fork Peaks 8th Street
Hop City Hop Bot
Hop City Barking Squirrel

*Participating restaurants and beer selections are subject to change.


Chef Demo Schedule

  SubZero Stage Safeway Stage Barnes & Noble Table*
11:20am Panel Discussion
12:00pm GATES OPEN
12:15pm Barbara Fenzl
12:30pm Bridget Lancaster
12:45pm Barbara Fenzl
1:00pm Robert McGrath Bridget Lancaster
1:15pm Anthony Dias Blue
1:30pm Robert McGrath
1:45pm Bobby Henningsen (V's Taproom) Anthony Dias Blue
2:00pm Julia Collin Davison
2:30pm Martie Sullivan Julia Colllin Davison
3:00pm EVENT END

*Join your favorite chef at the Barnes & Noble table after their cooking demonstration.  You can meet and speak with them, purchase their cookbook if you don’t have one yet and get their signature.


Chef Bios

Anthony Dias Blue

Anthony Dias Blue is recognized world-wide as a leading food, wine and lifestyle authority. His work in all media is circulated to more than 50,000,000 consumers each month. His James Beard Award–winning food and wine critiques, The Blue Lifestyle Minute, are broadcast daily on KNX in Los Angeles and on WCBS radio in New York. In 2011 he launched a one-hour nationally-syndicated talk show called Blue Lifestyle that currently airs in more than 150 markets across the country. Formerly Wine & Spirits Editor of Bon Appétit, Mr. Blue is owner and Editor-in-Chief of the beverage trade publication, The Tasting Panel Magazine, whichhas become the highest-circulated and most talked-about beverage industry publication in the nation. In December 2013, The Tasting Panel Magazine acquired The SOMM Journal with Mr. Blue as the new Editor-in-Chief. Mr. Blue is also a frequent contributor to Decanter, Robb Report, Celebrated Living, Virtuoso Life, and C Magazine. Mr. Blue is the author of nine books and the Executive Director of the two largest beverage competitions in the United States.

Anthony Dias Blue graduated from Amherst College in Massachusetts and resides in Pacific Palisades, California.  Mr. Blue and his wife, Kathryn, have four children.

Julia Collin Davison Julia Collin Davison is the executive food editor for the book division of America’s Test Kitchen and is an on-screen test cook for America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. She began working as a test cook for Cook’s Illustrated in 1999 and is responsible for the food and recipe development for all America’s Test Kitchen cookbooks. She holds an A.O.S. degree from the Culinary Institute of America and a B.A. in psychology and philosophy from SUNY Albany. Before coming to America’s Test Kitchen, she worked in Albany, the Berkshires, San Francisco, and the Napa Valley at several restaurants, catering companies, schools, and wineries. Julia resides in Natick, Massachusetts, where she enjoys cooking with her husband, Ian, and her daughter, Marta.
Bridget Lancaster

Bridget Lancaster is the executive food editor for New Media, Television, and Radio at America’s Test Kitchen. She joined the Cook’s team in 1998 and is an original cast member of both America’s Test Kitchen and Cook’s Country from America’s Test Kitchen television shows, as well as a cohost for the America’s Test Kitchen radio program. Bridget currently serves as the lead instructor for the America’s Test Kitchen Cooking School and helps develop and produce courses for the school. Her earlier career led her to cook in restaurant kitchens in the South and Northeast, concentrating on pastry. Currently, she resides outside of Boston with her husband and children and enjoys gardening as much as the short growing season will allow.

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Demo Recipes

-Grilled Halibut with Pineapple Salsa (Booth) - Barbara Pool Fenzl (Word doc)
-Grilled Halibut with Pineapple Salsa (Demo) - Barbara Pool Fenzl (Word doc)
-Robert McGrath’s Blueberry BBQ Sauce - chicken (Word doc)
-Grilled Shrimp with Spicy Lemon-Garlic Sauce - Julia Collin Davison (Word doc)
-Tender, Juicy Grilled Burgers - Bridget Lancaster (Word doc)


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