R. R. Branstrom | Daily Press At the cooking show in the convention center of the Island Resort and Casino Thursday, Food and Beverage Director Stephen Gakstatter introduces Chad Kottke of UP Gourmet in Trenary. UP Gourmet provided mushrooms used in the demonstration by Executive Chef Kristina Pomeroy, second from left, and Executive Sous Chef Megan Lukezich, far left.

HARRIS — The first ever cooking show at the Island Resort and Casino in Harris took place Thursday and brought around 200 guests to the convention center where the Daily Press, chefs, vendors and sponsors came together to make “Taste of the Island” happen.

Upon arrival, guests presented their tickets, entered their names for prize draws and were handed goodie bags before finding seats at the round tables before the stage, which had been created by Perk’s Cabinetry to look just like a home kitchen, finished with products from Pioneer TV & Appliance. Each bag contained a wooden cutting board from the Island, a recipe program, sheets with home-cooking tips, and miscellaneous goodies from sponsors and vendors.

Local businesses occupied booths lining the perimeter of the room. In attendance were Healthway Nutrition Store, 906 Outdoors, #9 Farms, Metals by McKay, UP Gourmet, Lanaville’s Garlic Farm, MI Munchies, The Resin Room, Yooper Coop Eggs, Chad’s Healing Greens, and Pampered Chef.

Elmer’s County Market sold tickets for the event.

While cameras and TVs were being set up — two large screens on opposite sides of the set were on display for those in the audience to better see the demonstrations, and the show was streamed live on WZMQ 19’s website — Island’s food and beverage director, Stephen Gakstatter, introduced himself, chef Kristina Pomeroy and sous chef Megan Lukezich.

The first half of the show was about crockpot and instant pot cooking. While Pomeroy and Lukezich prepared the meals, Gakstatter took his microphone and left the podium to speak with audience members and vendors, several of whom had supplied ingredients used in the demonstrations. Audience members shared their own favorite recipes and tips; vendors spoke about their wares and their backgrounds.

The show was peppered with prize draws for items donated by participating businesses. About two dozen winners received products from T&T Hardware, Papa Murphy’s, Healthway, The Resin Room, Lanaville’s Garlic Farm, MI Munchies, Metals by McKay, Yooper Coop Eggs, #9 Farms, UP Gourmet, Pampered Chef, 906 Outdoors, and Chad’s Healing Greens.

During the hour-long intermission, a catered lunch was provided by the Island, and people buzzed about, chatting and shopping, learning from each other and the local business owners. A few comments and suggestions were relayed to the organizers, who corrected where possible and made notes for the future. But overall, people in attendance seemed very pleased.

“This is very, very nice,” gushed Kathy Creten of Escanaba. She said she was drawn to the event after reading promotions in the newspaper and hearing recommendations from friends who had attended past cooking shows the Daily Press had organized.

Though Gakstatter admitted to a bit of nerves before the show began, the audience had faith, and he worked the crowd with grace.

“The Island always does such a wonderful job no matter what they do,” said Creten during intermission.

Happy attendees asked whether more cooking shows like this would follow. While none have been scheduled yet, the Daily Press has chalked this event up as a success and is considering future plans.