2026 Education Program

Join Paul Callahan, the creative force behind Vino e Vivo, for a refined and thoughtfully crafted culinary demonstration that celebrates technique, tradition, and a true farm-to-table philosophy.

A New Hampshire native, Chef Paul’s passion for food began early shaped by time spent cooking alongside his Armenian uncle, where he developed a deep appreciation for fresh ingredients, preservation, and slow cooking. With experience spanning some of New England’s most acclaimed kitchens including The Butcher Shop, L'Espalier, The Herb Lyceum, and No. 8 Kitchen & Spirits, Chef Paul brings a depth of skill and creativity that shines in every dish.

During this live demo, Chef Paul will prepare his indulgent and inventive Duck Fat Beignets with Smoked Tasso Ham, Humboldt Fog Goat Cheese, and Cherry Jam. This dish highlights his signature style: Balancing rich, savory elements with bright, nuanced flavors. Guests will experience the delicate crispness of duck fat-fried beignets paired with the smoky depth of Tasso ham, the creamy tang of Humboldt Fog, and the subtle sweetness of cherry jam.

Throughout the session, Chef Paul will share insights into charcuterie, flavor composition, and sourcing ingredients with intention demonstrating how thoughtful cooking techniques and a commitment to quality can elevate even the most comforting dishes.

Perfect for chefs, operators, and culinary enthusiasts alike, this demo offers an inspiring look at how passion, craftsmanship, and a connection to ingredients come together to create truly memorable food.