2012 Exhibit Information

The 2012 New England Home Show will be held on February 23-26, 2012 at the Seaport World Trade Center in Boston.

Pricing: Adults: $12.00. Children 16 and under are free.

View 2012 Move In Floor plan

Chef Fest 2012

Chef Fest is sure to get your mouth watering. Enjoy dishes made by some of Boston’s favorite local restaurants featuring Aura and Taranta. Chef Joseph Armstrong and Chef Rick Tarantino return to the scene for another year of cooking demonstrations based on years of experience within the industry. Watch as these top chefs whip up savory dishes that are easy to do at the home. Walk away with the confidence and capability to replicate these specialty New England dishes for family and friends.

Executive Chef Joseph Armstrong, The New Englander ShowExecutive Chef Joseph Armstrong
The New Englander Show

Born in Somerville, Chef Joseph Armstrong has showcased his talents at several restaurants throughout the country including the world famous Flying Fish Café at Walt Disney World’s Board Walk Resort in Orlando, FL.

In 2004, Chef Armstrong opened his own restaurant named Goodfellas Trattoria, where his unique pasta dishes, salads and pizzas have received accolades, including winning awards for Best Pizza in 2005 at the USS Salem’s Best Pizza Contest, and Summer Sizzle Cook Off in 2007 along with numerous other readers’ choice awards.

This year he plans to launch an online culinary show, The New Englander Show which will feature Chef Armstrong as he travels throughout New England, visiting local's favorite restaurants and uncovering the secret recipes of head Chefs.

Chef Rick TarantinoChef Rick Tarantino
Executive/Celebrity Chef

Chef Rick Tarantino or "Chef Rick" as he's known in the media is both a professional chef and media personality. He has appeared on every major talk show and news station across the country from The Food Network to Good Morning America. The Chef’s Table with Rick Tarantino airs regularly on ShopNBC and he appears monthly on the Home Shopping Network. When he's not teaching his two sons his love of cooking, he can often be found traversing the country on culinary tours.

He is a also a sought-after development chef, writing recipes, developing products and styling food for top brands, including Crockpot, Thin n Trim meats, Bailey's Coffee Creamers, All Clad kitchen products, Bialetti Italian Cookware, Cattlemen’s BBQ sauces and Westinghouse Home Appliance.

Chef Rick has worked with culinary giants like the late Julia Child, Martin Yen and his good friend and inspiration Emeril Lagasse. He has a Master's from Johnson & Wales University, where he spent 10 years as an executive and professor. View Chef Rick's website.

Chef Jose DuarteChef Jose Duarte

By the time he was four years old, it was clear that 2011 Chef of the Year in Massachusetts Jose Duarte was destined for the hospitality industry. At his family’s home in Peru, it was not uncommon for guests to be greeted by the young Duarte and offered refreshments.

Chef Duarte trained began at Universidad Nueva Esparta in Caracas, Venezuela and Lynn University in Boca Raton, Florida, where he interned under chef-owner Marco Pindo at Ristorante Sapori.

In July 2000, Chef Duarte opened Taranta in Boston ’s historic North End, with a Zagat top-rated menu marrying Italian and Peruvian cuisine. Taranta is a Green Certified Restaurant.

Chef Duarte has been named "Boston's Most Gracious Host" by Stuff magazine and received the City of Boston's "Green Business Award" in 2008 and the MassRecycle Award in 2010. He is a member of the Program Advisory Committee of Le Cordon Bleu Boston.

Chef Sharone Hakman Chef Sharone Hakman

In the summer of 2010, self taught chef and food entrepreneur Sharone Hakman had a taste of a Hollywood glitz and glam when he appeared on Masterchef , a FOX reality cooking show that sought America’s best amateur cook.

In May 2011 Sharone officially launched Hak’s BBQ Sauces, a line of premium sauces. Sharone describes his creation as a "gentlemen’s sauce" – refined, yet masculine, and sold in sleek glass flask bottles. Sharone plans to continue his path in the culinary world – creating more delicious sauces, marinades and rubs – and is happy to be living his dream of creating flavorful foods that draw from his past and put a smile on everyone’s face.

"Cooking was a way to connect people to each other through food, and a place to truly be myself. The food I made brought everyone to the dinner table and I realized how much food evoked a sense of family and unity. Every time I threw some garlic into a pan, someone appeared in the kitchen."

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