attached here - Menus of Change

Transcription

®
4 th ANNUAL LEADERSHIP
SUMMIT
JUNE 14-16
2016
Hyde Park, NY
Copyright © 2016
The Culinary Institute of America
All Rights Reserved
This course guide was developed using the resources of The Culinary Institute of America.
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.
TABLE OF CONTENTS
OVERVIEW ................................................................................................................................................................1
PROGRAM SCHEDULE ..........................................................................................................................................3
PRESENTER BIOGRAPHIES ............................................................................................................................... 18
SPONSOR COMPANY BIOGRAPHIES ............................................................................................................ 42
TUESDAY, JUNE 14TH ............................................................................................................................................ 50
REGISTRATION AND REFRESHMENTS..................................................................................................................... 51
OPENING RECEPTION ............................................................................................................................................. 56
WEDNESDAY, JUNE 15TH ..................................................................................................................................... 73
HUDSON VALLEY BREAKFAST BUFFET .................................................................................................................. 74
CULINARY DEMONSTRATION RECIPE .................................................................................................................... 84
REFRESHMENT AND NETWORKING BREAK ........................................................................................................... 89
CULINARY DEMONSTRATION RECIPES .................................................................................................................. 92
FAMILY STYLE LUNCH ......................................................................................................................................... 102
DESSERT AND COFFEE NETWORKING BREAK ...................................................................................................... 117
REFRESHMENT AND NETWORKING BREAK ......................................................................................................... 121
CULINARY DEMONSTRATION RECIPES ................................................................................................................ 124
NETWORKING RECEPTION ................................................................................................................................... 143
THURSDAY, JUNE 16TH ...................................................................................................................................... 164
HUDSON VALLEY BREAKFAST BUFFET ................................................................................................................ 165
CULINARY DEMONSTRATION RECIPES ................................................................................................................ 177
REFRESHMENT AND NETWORKING BREAK ......................................................................................................... 184
WALK AROUND TASTING LUNCH ....................................................................................................................... 187
CULINARY INNOVATION EXHIBITS............................................................................................................ 206
RECIPE INDEX ...................................................................................................................................................... 212
OVERVIEW
Food is a lens through which we see the world, and increasingly our vision is focused on our
health, the health of communities, and that of our planet. Through our food choices, we express
our preferences, values, concerns, and aspirations—and significantly impact the world around
us.
Our food choices—linked as they are to both acute and chronic disease prevention and
control—are a primary driver of our health. These choices also shape the health of our planet,
with food production driving climate change and using much of the world’s land and water
resources. And, these same choices affect the livelihoods of more than one billion people around
the world who work each day to produce and serve our food.
When food and foodservice industry leaders look at the challenges they face individually—the
need to simultaneously address the rising costs of food; the need to improve the health of their
customers and reduce the environmental impacts of their products; plummeting good will
towards “processed foods, and “corporate food and agriculture;” increasing risks to brand
reputation in a globalized supply chain; the complexity of serving an increasingly diverse
population with splintering preferences and attitudes; and the overall declining effectiveness of
current business models—they, and we, crave the skills and insights to allow us to adapt and
lead before the future arrives.
Threaded through all of this is the evolution of our modern lifestyles that offer less and less
time to cook but increasing appetites for new culinary directions and food that is perceived to
be “real” and health-promoting. At precisely the same moment when the world’s interest in
food and food choices is growing, we are asking chefs to make more choices on our behalf, as
we select and prepare fewer meals in our own homes.
Taken together, these challenges and changes indicate a new relationship between food, diner,
and chef. As we move further into the 21st century, chefs and culinary leaders are poised to
assume a larger, pivotal role in integrating key imperatives of taste, health, the environment,
community, and business and economics.
Against this background, we see a path forward where:
•
Our most delicious foods—by design—can also be health promoting and environmentally
sustainable.
•
America’s most talented chefs, scientists, and business leaders, along with today’s
culinary students, are collectively engaged in driving towards business-friendly
solutions to our obesity and healthcare crises—and challenges to the future of our global
food security.
Menus of Change®
JUNE 2016
1
THE CULINARY INSTITUTE OF AMERICA®
JOIN THE CONVERSATION ONLINE AT #CIAMOC
•
New approaches to collaboration between nutrition and medical experts, chefs, and
environmental scientists help the business community develop new models of
innovation—and new, long-term business strategies—around opportunities for the future of
food and foodservice?
Menus of Change®: The Business of Healthy, Sustainable, Delicious Food Choices is a groundbreaking leadership initiative launched in 2012 by The Culinary Institute of America and the
Harvard T.H. Chan School of Public Health. Now in its fifth year, it is working to realize a longterm, practical vision for the integration of optimal nutrition and public health, environmental
stewardship and restoration, and social responsibility concerns within the foodservice sector
and beyond.
The initiative, including the annual summit and Menus of Change Annual Report, focuses on the
creation of new business strategies and models to support successive stages of innovation and
entrepreneurship projecting forward towards mid-century. Menus of Change also informs The
Culinary Institute of America’s approach to educating the next generation of culinary and
business leaders.
The 2016 Menus of Change Leadership Summit brings together an audience of more than 400
leaders who collectively shape the food choices of tens of millions of Americans each day.
Attendees represent diverse sectors that don’t often connect, but that are all involved with
issues surrounding health, wellness, sustainability, foodservice, and food sourcing, including:
• C-level, vice presidents, and other senior management;
• entrepreneurs and investors working in the food and foodservice sectors;
• chefs and food & beverage executives from independent restaurants, chain
restaurants, and other volume foodservice operations, including hotels, campus and
corporate dining, and supermarket prepared foods;
• leaders in research, nutrition, sustainability, and public health from government
agencies and academia; and
• leaders from nongovernmental organizations (NGOs) and foundations addressing food,
health, and sustainability issues.
We invite and encourage you to engage in the dialogue during and after the summit through
the following channels:
Facebook:
Follow Menus of Change (and other CIA leadership retreats and conferences) at
our CIA Industry Leadership page
(www.facebook.com/CIAIndustryLeadership)
Twitter:
Follow @CIALeadership on Twitter and use #CIAMOC in your tweets during
the summit. When relevant, please also use #CIAProteinFlip and #ProteinPlays
to share your thoughts on presentations, conversations, and dishes you enjoy
throughout the summit that reflect the portfolio of strategies for flipping the role
of proteins on menus to elevate plants and plant proteins in innovative ways.
Email:
Send us your thoughts, feedback, insights, challenges, and success stories at
[email protected]
Menus of Change®
JUNE 2016
2
PROGRAM SCHEDULE
The 2016 Menus of Change Leadership Summit will feature 8 general sessions, 12 breakout sessions, 6
culinary presentations (3 during general sessions and 3 during breakout sessions), 2 breakfasts, 2
morning breaks, 2 lunches, 1 afternoon break, and 2 evening receptions.
At-A-Glance Schedule Overview
Tuesday, June 14
Wednesday, June 15
Presenter/Media Lounge
Lobby, Marriott Pavilion (Balcony Level)
Sponsored by Unilever Food Solutions
Thursday, June 16
3 PM to 7 PM
7:45 AM to 7 PM
8 AM to 2 PM
Registration and
Refreshments
3 - 3:30 PM
Welcome and Opening
Remarks
3:30 – 4:15 PM
Opening General Session
4:15 – 6 PM
Breakfast
7:45 - 8:15 AM
Breakfast
8 - 8:30 AM
General Session II
8:15 - 9:45 AM
General Session V
8:30 - 10 AM
Refreshment and Networking
Break
9:45 AM
Breakout Sessions, Round A
10:30 - 11:45 AM
Lunch
12 PM
Dessert and Coffee Break
1 PM
General Session III
1:15 -2:45 PM
Break
2:45 PM
Breakout Sessions, Round B
3:30 - 4:45 PM
General Session IV
5 – 6 PM
Networking Reception
6 – 7 PM
Break
10 AM
General Session VI
10:30 – 11:10 AM
General Session VII
11:10 – 11:50 AM
General Session VIII
11:50 AM – 12:30 PM
Closing Remarks
12:30 – 1 PM
Lunch
1 - 2 PM
Opening Reception
6:00 - 7 PM
Menus of Change®
JUNE 2016
3
The Menus of Change annual report and leadership summit are co-presented by The Culinary Institute of
America (CIA) and Harvard T.H. Chan School of Public Health—Department of Nutrition. A Menus of
Change Scientific and Technical Advisory Council composed of leading nutrition, environmental, and
other scientists and scholars, together with the Harvard T.H. Chan School and CIA, are solely responsible
for the nutrition and environmental guidance of the report and conference. The Menus of Change
Sustainable Business Leadership Council contributes insights to parts of the report and conference
designed to help translate this guidance into actionable strategies for change throughout the foodservice
industry; highlights case studies in innovation (e.g., menu research and development, product sourcing,
supply chain management, etc.); and builds industry participation in supporting healthier, more
sustainable menus. Project sponsors and other commercial interests are not permitted to influence the
editorial independence of the Menus of Change initiative.
Unless otherwise indicated, all general sessions take place in the Ecolab Auditorium in the
Marriott Pavilion.
TUESDAY, JUNE 14
3 PM
Conference Registration
Francesco and Mary Giambelli Atrium Lobby, Marriott Pavilion (Auditorium Level)
3 PM
Registration Refreshments
Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)
Including Samsung Club des Chefs Demonstration Kitchen
Sponsored by Canadian Lentils
3:30 PM
Welcome and Opening Remarks
Ecolab Auditorium, Marriott Pavilion
Presenter:
Greg Drescher (Vice President, Strategic Initiatives and Industry
Leadership, CIA)
Opening Remarks
Building on Success, Accelerating Change
Presenter:
Tim Ryan ‘77 (President, CIA)
4:15 PM
Opening General Session
Presentations
The 2016 Menus of Change Annual Report: What’s New? What’s Ahead?
Chairs of the Menus of Change Scientific and Technical Advisory Council and
Sustainable Business Leadership Council detail the foodservice industry’s progress in
advancing healthier, more sustainable menus, with a special emphasis on what to make of
the 2015 Dietary Guidelines for Americans, as well as the potential food and agricultural
production impacts from the Paris climate agreement.
Moderator:
Greg Drescher (Vice President, Strategic Initiatives and Industry
Leadership, CIA)
Menus of Change®
JUNE 2016
4
Presenters:
Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan
School of Public Health, and Chair, Menus of Change Scientific and
Technical Advisory Council)
Arlin Wasserman (Founder and Partner, Changing Tastes, and
Chair, Menus of Change Sustainable Business Leadership
Council)
4:45 PM
General Session I
Opening Keynote Presentation
The New Science of Plant-Forward
The past year has been exceptional in the new findings and clarity of direction from the
scientific community on the importance of plant-forward diets. Join some of the nation’s
leading scientists including experts at the center of the 2015 Dietary Guidelines for
Americans (with an emphasis on the scientific report of the 2015 Dietary Guidelines
Advisory Committee) and the United Nations’ Paris Climate Conference as they discuss
new scientific studies, policy decisions, and what you should know about the state-of-theart of evidence on how our food choices affect our health and the health of the planet.
Presenter/
Moderator:
Walter Willett (Chair, Department of Nutrition, Harvard T.H.
Chan School of Public Health, and Chair, Menus of Change
Scientific and Technical Advisory Council)
Presenters:
David Katz (Director, Yale University Prevention Research
Center, and President, American College of Lifestyle Medicine)
Robert Lawrence (Founding Director, Food System Sustainability,
Johns Hopkins Center for a Livable Future)
Roni Neff (Assistant Professor, Environmental Health Sciences,
Johns Hopkins Bloomberg School of Public Health, and Director,
Food System Sustainability and Public Health, Johns Hopkins
Center for a Livable Future)
6 PM
Opening Reception
Beverage Garden Plaza (weather permitting)
Featuring the Presenting, Platinum and Premium Gold Level Sponsors
With book signings by David Katz and Walter Willett.
Books will be available for purchase during the reception.
7 PM
Menus of Change®
JUNE 2016
Opening Reception Concludes
Enjoy dinner on your own
5
WEDNESDAY, JUNE 15
7:45 AM
Hudson Valley Breakfast Buffet
Sponsored by Almond Board of California
8:15 AM
General Session II
Welcome and Introduction to the Day
Presenter:
Council)
Presentations
How Sustainability Performance Affects Company Value:
A New Era for Investor Attitudes
What do the changing expectations in the investor community around issues of
environment and social governance mean for food and foodservice companies?
Moderator:
Ellen Kennedy (Former Manager of Environment, Water and
Climate Change, Calvert Investments)
Presenters:
Susan Baker (Vice President, Shareholder Advocacy, Trillium
Asset Management)
Eric Kessler (Founder, Principal, and Senior Managing Director,
Arabella Investors)
Kim Morgan (Marketing Director, Unilever Food Solutions)
9:25 AM
Presentation and Culinary Demonstration
Plant-Forward Menuing in High-Volume Foodservice
A Compass Group executive will share insights about engaging and driving ownership
with associates to a plant-forward menu, as well as how to meet your commitments
related to operationalizing Menus of Change principles. Collaborator Ed Brown, of
Restaurant Associates, will showcase one delicious example that speaks volumes about
the potential for plant-forward menus in high-volume foodservice settings.
Presenter/
Moderator:
Christine Seitz (Vice President of Culinary Strategy and
Innovation, Business Excellence, Compass Group)
Guest Chef: Ed Brown ’83 (Chef/Innovator, Restaurant Associates)
9:45 AM
Refreshment and Networking Break
Sponsored by Wonderful Pistachios & Almonds/ Wonderful Citrus/
POM Wonderful
Menus of Change®
JUNE 2016
6
10:30 AM
Breakout Sessions, Round A
Various Campus Locations
Breakout Session A1
Danny Kaye Theatre, Conrad Hilton Library
The “Sustainable Kitchen” Culinary Stage: Veggies for Breakfast and
Breakfast for Dinner
Culinary Presentation
Learn from two of the country’s top innovators in plant-forward cuisine, as this session
examines the boundless potential of “breakfast all day.” This favorite becomes an anytime
option when highlighting inspired preparations of grains, legumes, and vegetables. We will
explore fennel and tomato confits, inventive takes on lentils, and pancakes redefined.
Moderator:
Bret Thorn (Senior Food Editor, Nation’s Restaurant News)
Guest Chefs: Adam Busby (General Manager, Greystone Campus, CIA)
Ed Brown ’83 (Chef/Innovator, Restaurant Associates)
Sponsored by Canadian Lentils
Breakout Session A2
Ecolab Theatre, Admissions Center
Soy and Fermented Soy as Plant-Forward Strategies
Culinary Demonstration and Presentation
Soy and fermented soy products have been around for millennia in Asia, and have been
used as powerful flavor enhancers. They are also beloved for their health benefits.
Featuring CIA faculty from three different areas of expertise, this panel explores ways to
move beyond the familiar to incorporate a wider range of soy and fermented soy to
enhance flavor, heighten palatability, and boost menu positioning—all while leveraging
the growing popularity of global flavors and plant-based foods.
Moderator:
Ted Russin (Associate Dean, Culinary Science, CIA)
Panelists:
Lynne Eddy (Associate Professor, Business Management, CIA)
J.J. Lui (Lecturing Instructor, Culinary Science, CIA)
Willa Zhen (Associate Professor, Applied Food Studies/
Liberal Arts, CIA)
Guest Chef: J.J. Lui (Lecturing Instructor, Culinary Science, CIA)
Menus of Change®
JUNE 2016
7
Breakout Session A3
Classroom 3, Conference Level, Marriott Pavilion (Lower Level)
Jon & Sharon Luther Seminar Room
Understanding the New Investor Attitudes: Creating Value through Healthy,
Sustainable, and Delicious Food
Discussion with General Session Speakers
Join us for a moderated Q&A and conversation with presenters from this morning’s general
session on How Sustainability Performance Affects Company Value: A New Era for
Investor Attitudes.
Moderator:
Helene York (Director, Responsible Business, Google Global
Accounts, and Faculty, Food Business School, CIA)
Panelists:
Ellen Kennedy (former Manager of Environment, Water, and
Climate Change, Calvert Investments)
Susan Baker (Vice President, Shareholder Advocacy, Trillium
Asset Management)
Eric Kessler (Founder, Principal, and Senior Managing Director,
Arabella Investors)
Kim Morgan (Marketing Director, Unilever Food Solutions)
Sponsored by Unilever Food Solutions
Breakout Session A4
Carla & Stephen Cooper Seminar Room
Supply and Demand-Side Drivers towards a Healthier and More Sustainable
Food System in the Greater Hudson Valley and at the CIA
Panel Discussion
This panel discussion will cover currents trends in customer preferences for plantforward meals, sustainable seafood purchasing, and food waste recovery both at the CIA
and at other local Hudson Valley anchor institutions. Three CIA faculty members will
share best practices and lessons learned on how to communicate and educate diners and
students about the challenges of a local food supply.
Introduction: Brendan Walsh ‘80 (Dean, Culinary Arts, CIA)
Moderator:
Tony Nogales ’88 (Associate Professor, Culinary Arts, CIA)
Panelists:
Carol Hawran ’93 (Associate Professor, Culinary Arts, CIA)
Allison Righter (Lecturing Instructor, Culinary Science, CIA)
Robert Perillo ’86 (Assistant Professor, Culinary Arts, CIA)
Sponsored by Barilla America
Menus of Change®
JUNE 2016
8
Breakout Session A5
Wine Spectator Classroom, Roth Hall
The State of Nutrition Science
Join our opening general session speakers – and some of the nation’s top nutrition
scientists — for an interactive conversation about the dietary guidelines, paleo and vegan
diets, and your most burning questions about sustainability and healthy eating.
Moderator:
Allison Aubrey (Food and Health Reporter, NPR)
Panelists:
David Katz (Director, Yale University Prevention Research
Center, and President, American College of Lifestyle Medicine)
Robert Lawrence (Founding Director, Food Systems
Sustainability, Johns Hopkins Center for a Livable Future)
Breakout Session A6
Multi-Purpose Room West, Student Commons
Sustainable Seafood Certifications: What Do They Mean and
How Do They Work?
Panel Discussion
As more restaurants and foodservice operations commit to serving more fish and to
sourcing fish more responsibly, rating and certification programs have become powerful
tools for communication with our suppliers and your diners. Learn more from the leaders
of the most widely used rating systems and certification programs in the U.S. about how
they can fit into your menus and operations.
Moderator:
Michael Tlusty (Director, Ocean Sustainability Science,
New England Aquarium)
Panelists:
Jennifer Dianto Kemmerly (Director, Seafood Watch,
Monterey Bay Aquarium)
Brian Perkins (Regional Director — Americas,
Marine Stewardship Council)
Jeff Regnart (former Commercial Fisheries Division Director,
Alaska Department of Fish and Game, and Fisheries Technical
Expert, Alaska Seafood Marketing Institute)
11:45 AM
Breakout Sessions Conclude/ Time to Walk to Lunch
12 PM
Family-Style Lunch
The Gymnasium, Student Commons
Sponsored by Unilever Food Solutions and Canadian Lentils
Menus of Change®
JUNE 2016
9
12:45 PM
Lunch Concludes/Return to Marriott Pavilion
1 PM
Dessert and Coffee Networking Break
1:15 PM
General Session III
Welcome Back
Presenter:
Sophie Egan (Director of Programs and Culinary Nutrition for the
Strategic Initiatives Group, CIA)
Presentations
Reducing Antibiotics in the Food Industry: What it Means for Your Operation
Foodservice operations of all types are rapidly announcing new commitments to reduce
antibiotic use in food production. So what’s next for your operation? We’ll explore the
business case for eliminating antibiotics, what eliminating antibiotics means for your
operations and food safety programs, how new policies will affect you and your suppliers,
and what to address first.
Moderator:
Eric Rimm (Professor of Medicine, Harvard Medical School,
Professor of Epidemiology and Nutrition, and Director of the
Program in Cardiovascular Epidemiology, Harvard T.H. Chan
School of Public Health)
Presenters:
Urvashi Rangan (Director, Consumer Safety and Sustainability,
Consumers Union)
Erik Olson (Senior Director of Health and Food Safety,
Natural Resources Defense Council)
Sara Burnett (Director of Wellness and Food Policy, Panera)
2:25 PM
Menus of Change®
JUNE 2016
Presentation
Menu Labeling: How Might We Shift from Nutrients to a Combined Focus on
Nutrients, Food Groups, and Ingredients to Help Build Healthier Eating
Patterns?
This session will provide an overview of the current menu labeling initiatives and
guidance that are to be implemented over the coming year and a half. We will explore
considerations for moving menu labeling and education from a calorie quantity/nutrient
focus to one that would help build healthier eating patterns—such as those described in
the 2015 Dietary Guidelines for Americans—through a focus on key food groups and
ingredients.
Moderator:
Greg Drescher (Vice President, Strategic Initiatives and
Industry Leadership, CIA)
Presenter:
Douglas Balentine (Director, Office of Nutrition and
Food Labeling, Food and Drug Administration)
10
2:45 PM
Sponsored by Barilla America
With book signings by Bruce Mattel, P.K. Newby, Steven Petusevsky, and
Andrea Reusing. Books will be available for purchase during the break.
3:30 PM
Breakout Sessions, Round B
Various Campus Locations
Breakout Session B1
Danny Kaye Theatre, Conrad Hilton Library
The “Sustainable Kitchen” Culinary Stage: Sea Snacks and Flavor Hacks
The ocean is the best appetizer. Learn how to more creatively leverage this resource
through flavorful dishes starring satisfying seafood species from low on the food chain. To
help you round out your menus, this session will carry the flavor forward through
entrees demonstrating how animal proteins such as tea-smoked chicken can bring depth
to dishes when used as a garnish.
Moderator:
P.K. Newby (Principal, The Nutrition Doctor, and Adjunct
Associate Professor of Nutrition, Harvard T.H. Chan School of
Public Health)
Guest Chefs: Andrea Reusing (Chef-Owner, Lantern, Executive Chef, The
Durham, and Author, Cooking in the Moment: A Year of Seasonal
Recipes)
Adam Busby (General Manager, Greystone Campus, CIA)
Sponsored by Almond Board of California
Breakout Session B2
Ecolab Theatre, Admissions Center
Reducing Antibiotics in the Food Industry: Practical Strategies for Your
Operation
Q&A with General Session Speakers
Join us for a moderated Q&A and conversation with presenters from this afternoon’s
general session on Reducing Antibiotics in the Food Industry to understand how to apply
the science and design your own strategy for change.
Moderator:
Arlin Wassserman (Founder and Partner, Changing Tastes, and
Council)
Panelists:
Urvashi Rangan (Director, Consumer Safety and Sustainability,
Consumers Union)
Erik Olson (Senior Director of Health and Food Safety, Natural
Resources Defense Council)
Sara Burnett (Director of Wellness and Food Policy, Panera)
Menus of Change®
JUNE 2016
11
Breakout Session B3
Jon & Sharon Luther Seminar Room
Sustainable Seafood: Making it Work in Your Operation
As more and more restaurant and foodservice operations commit to using sustainable
seafood, the next challenge is making it work in your operation. Join this afternoon’s
general session presenters from Aramark and Compass Group along with Bruce Mattel of
The Culinary Institute of America for a discussion to address your questions about
setting goals and transforming your operations with regard to seafood sourcing.
Moderator:
Bruce Mattel ’80 (Senior Associate Dean, Culinary Arts, CIA)
Panelists:
Kathy Cacciola (Senior Director, Environmental Sustainability,
Aramark)
Jennifer Dianto Kemmerly (Director, Seafood Watch, Monterey
Bay Aquarium)
Amy Keister (Vice President, Consumer Engagement, Compass
Group North America)
Breakout Session B4
Carla & Stephen Cooper Seminar Room
On Campus: Reinventing Our Food Choices and Food Systems
Panel Discussion
Case studies from the Menus of Change University Research Collaborative (MCURC).
Hear from chefs, professors, a dining director, and a senior university administrator
about how they work together to advance both food choices and food studies on college
and university campuses that nourish students, communities, and ecosystems alike.
Introduction: Scott Allmendinger (Director, CIA Consulting, CIA)
Moderator:
Christopher Gardner (Professor of Medicine, Stanford School of
Medicine)
Panelists:
Helen Wechsler (Regional Food Services Manager, Northern
California, Google Food)
Scott Giambastiani (Global Program Chef and Operations
Manager, Google Food)
Ken Toong (Executive Director, Auxiliary Enterprises, University
of Massachusetts, Amherst)
Peter Angelis (Assistant Vice Chancellor for Housing and
Hospitality Services, UCLA)
Robert Valgenti (Associate Professor of Philosophy and Director,
EAT Research Group, Lebanon Valley College)
Sponsored by Bush’s Best Beans
Menus of Change®
JUNE 2016
12
Breakout Session B5
Wine Spectator Classroom, Roth Hall
Plant-Forward: How to Make it Work in Your Operation
Panel Discussion
How to take your plant-forward concept from idea to reality, from one location to many?
Foodservice experts with vast experience in applying culinary innovation to plant-centric
cuisine will help bring new concepts nominated by conference attendees to the national
stage, providing advice for success along the entire operational chain from ingredient
sourcing and procurement to kitchen operations, labor, production, and presentation. The
session provides practical advice whether you are contemplating changes in your
operation or creating a new concept, and whether you operate a white tablecloth
restaurant, QSR, fast casual, or robust retail prepared foods program.
Moderator:
Steven Petusevsky ‘77 (Founder and Principal, Steven M.
Petusevsky Enterprises, and Chair, Appetites + Innovations
Collaborative)
Panelists:
Scott Uehlein ‘85 (Vice President of Product Innovation and
Development, Sonic Drive-In)
Shelley Balanko (Senior Vice President, The Hartman Group)
Helene York (Director, Responsible Business, Google Global
Accounts, and Faculty, Food Business School, CIA)
Breakout Session B6
Private Dining Room in The Egg, Student Commons
Spent Grain, The Triple Play including a Tour and Tasting of The Brewery at
the CIA in the Student Commons
Presentations and Guided Tour
The by-product of beer production—brewer spent grain—is a triple play: Beyond use as
animal feed, it has culinary applications, and it can be used to grow mushrooms. This
session, which includes a brewery tour, beer and baked goods tastings, and presentations,
will open your eyes to spent grain’s culinary versatility and benefits to the health of the
population and the planet.
Tour Guide: Hutch Kugeman (Head Brewer, CIA)
Presenters:
Douglass Miller ‘89 (Associate Professor, Hospitality and Service
Management, CIA)
George Shannon (Lecturing Instructor, Culinary Arts, CIA)
4:45 PM
Menus of Change®
JUNE 2016
Breakout Sessions Conclude/Return to General Session IV
13
5 PM
General Session IV
Presentation and Panel Discussion
Fish, Seafood, and Oceans
What are the new industry standards and how do we ensure global supply-chain
transparency? From a culinary perspective, what are the untapped opportunities for
introducing diners to a greater variety of delicious preparations and types of seafood?
Moderator:
Bruce Mattel ’80 (Senior Associate Dean, Culinary Arts, CIA)
Presenter:
Bay Aquarium)
Panelists:
Kathy Cacciola (Senior Director, Environmental Sustainability,
Aramark)
Bay Aquarium)
Amy Keister (Vice President, Consumer Engagement, Compass
Group North America)
Guest Chef: Andrea Reusing (Chef-Owner, Lantern, Executive Chef,
The Durham, and Author, Cooking in the Moment:
A Year of Seasonal Recipes)
6 PM
Networking Reception
Beverage Garden Plaza (weather permitting)
Featuring the Gold and Bronze Level Sponsors
7 PM
Menus of Change®
JUNE 2016
Reception and Program Conclude for the Evening
Enjoy dinner on your own
14
THURSDAY, JUNE 16
8 AM
Hudson Valley Breakfast Buffet
Sponsored by Davidson’s Choice Safest Eggs and illy caffè
8:30 AM
Welcome and Introduction to the Day
Presenter:
Council)
8:40 AM
General Session V (Part I)
Presentations
The Business of Plant-Forward
This session looks at the business side of plant-forward approaches as we talk with
leading restaurant groups from fine dining to casual chains that have embraced plantforward menu concepts. Some are working to feature more fruits and vegetables, nuts,
and legumes on the menus of their existing restaurants, while other foodservice leaders
are making these ingredients central to their brands and concepts. What does it mean for
your diners, your staff, and the future of your business to shift your menu in these
directions, and what factors should you consider when making those strategic decisions?
Moderator:
Allison Aubrey (Food and Health Correspondent, NPR News)
Presenters:
Erik Oberholtzer (Co-Founder, Tender Greens)
Arik Markus (Owner, Rimon, and former Brand Chef, True Food
Kitchen)
Elizabeth Meltz (Director of Sustainability, Batali & Bastianich
Hospitality Group)
9:40 AM
General Session V (Part II)
The Art and Science of Healthy and Delicious—with Global Inspiration: One
Juice, Three Months
This culinary presentation will leave you with new menu ideas from one of the world’s
most renowned chefs, André Chiang, who gains inspiration from the notion that “the
most beautiful process of cooking is time.” He will describe his “Octaphilosophy” from
his namesake book and reveal the care and attention it takes to create his unique
fermented juices: balancing taste, health, and aroma.
Moderator: P.K. Newby (Principal, The Nutrition Doctor, and Adjunct
Associate Professor of Nutrition, Harvard T.H. Chan School of
Public Health)
Guest Chef: André Chiang (Chef-Owner, Restaurant ANDRÉ, Singapore)
Menus of Change®
JUNE 2016
15
10 AM
Sponsored by Bush’s Best Beans
10:30 AM
General Session VI
Panel Discussion
Marketing Strategies for Healthy, Sustainable, and Local Food
Healthy, sustainable, and local: These three concepts are becoming the new normal
among chefs and the new expectation among diners. But these words are used so often
now that they’ve begun to mean almost nothing at all. So how do you reach today’s
consumers whether they’re dining out or shopping in the grocery store (whether online or
in-person)? Experts from the fields of consumer insights, chef-driven retail foodservice,
and high-volume foodservice will help you understand how to develop marketing efforts
that cut through the clutter to tell a compelling story to your customers.
Introduction: Victor Gielisse (Vice President, Business Development
and Advancement, CIA)
Moderator:
Venessa Wong (Deputy Business Editor, BuzzFeed News)
Panelists:
Ashley Koff (Creator, Better Nutrition Simplified Program)
Shelley Balanko (Senior Vice President, The Hartman Group)
Steven Petusevsky ‘77 (Founder and Principal, Steven M.
Petusevsky Enterprises, and Chair, Appetites + Innovation
Collaborative)
Scott Uehlein ‘85 (Vice President, Product Innovation and
Development, Sonic Drive-In, and former Corporate Chef,
Canyon Ranch)
11:10 AM
General Session VII
Presentations
Ideas that Change the Plate and Change the World
How do we dream up things that change our plates and change the world? By bringing
together knowledge from several fields. Explore the world of creativity with the former
author of The New York Times Magazine’s “Who Made That?” column and some of
the leading producers of foods that are changing the very nature of what we eat.
Moderator:
Mark Erickson ‘77 (Provost, CIA)
Presenters:
Pagan Kennedy (former Innovation Columnist, The New York
Times Magazine, and Author, Inventology)
Matthew Sade (CEO, Kite Hill, and former Chief Marketing
Officer, Impossible Foods)
Marc Oshima (Chief Marketing Officer and Co-Founder,
AeroFarms)
Menus of Change®
JUNE 2016
16
12 PM
General Session VIII
Closing Keynote
The View from Europe: International Perspectives on Plant-Forward
Menu Innovation
Building on a 140-year heritage of global leadership, the Italian food company Barilla is
investing in a future where responsible environmental impacts and nutrition are at the
core of food production and foodservice. In this session, we’ll learn some of their most
successful strategies that can be applied toward such a vision, from forming strategic
partnerships and supporting multidisciplinary research to empowering employees to codevelop innovative approaches to healthy eating.
Introduction: Greg Drescher (Vice President, Strategic Initiatives and Industry
Leadership, The Culinary Institute of America)
Moderator:
Michael Kaufman (Partner, The Astor Group)
Presenter:
Paolo Barilla (Vice Chairman, Barilla Group)
12:30 PM
Closing Remarks
Presenters:
Council)
Mark Erickson ‘77 (Provost, CIA)
1 PM
Walk-Around Tasting Lunch
Featuring the Premium Gold and Gold Level Sponsors
With book signings by André Chiang, Sophie Egan, and Pagan Kennedy.
Books will be available for purchase during lunch.
2 PM
Summit Concludes
SAVE THE DATE for the 2017 Menus of Change® Leadership Summit,
which will be held June 20-22, 2017, at the Marriott Pavilion at
The Culinary Institute of America, Hyde Park, New York
Menus of Change®
JUNE 2016
17
PRESENTER BIOGRAPHIES
Scott Allmendinger is the director of consulting at The Culinary Institute of America in Hyde
Park, NY. He is responsible for driving sales and directing the college’s relationship with the
food industry, including consulting arrangements and custom programs. He also works closely
with the CIA’s industry clients on menu development projects and research and development
programs. During more than four decades in the foodservice industry, Scott has been a
dishwasher, bus boy, chef, teacher, journalist, consultant, and media executive. During a
previous stint at the CIA from 2002 to 2005, Scott led initial development of the college’s
Industry Solutions Group (now CIA Consulting). He rejoined the CIA in 2014 after a career in
food editorial and publishing. He served as executive vice president of CSP Business Media,
publisher of print and online business-to-business (B2B) magazines such as Restaurant Business
and Foodservice Director. He has been recognized by Forbes and Folio magazines for his work on
food industry B2B websites and has served on several boards, including the Women’s
Foodservice Forum and the International Foodservice Editorial Council. He holds a bachelor of
arts in English literature from Middlebury College. (Hyde Park, NY)
Peter Angelis is the assistant vice chancellor of housing and hospitality services (H&HS) at the
University of California at Los Angeles and has served in this position since 2007. In his current
capacity at UCLA, he oversees a service driven auxiliary enterprise that generates $240 million
in annual revenues and employs over 1,800 team members. The H&HS operation houses over
15,000 students, faculty, and staff and serves 24,000 meals daily. Prior to his appointment as
assistant vice chancellor, Pete was the director of the UCLA Lake Arrowhead Conference
Center and BRUIN WOODS Family Resort. He has over 20 years of experience in the hospitality
industry, working with industry leaders such as Hyatt Corporation and Hilton Worldwide
Hotels. Pete and his H&HS staff are focused on continuing a tradition of excellence in providing
premier residential housing, dining, and other hospitality services for students, visiting
conference guests, and UCLA faculty and staff. Under Pete’s leadership, the team has
consistently achieved top customer and team member satisfaction scores, while funding over $1
billion in housing developments and renovations that are either underway or in the early
planning stages. (Westwood, CA)
Allison Aubrey is food and health correspondent for NPR News and a contributor to the PBS
NewsHour. Along with her colleagues at The Salt, NPR’s food blog, she uses food as a lens to
explore key issues of the day. The aim is to reveal how food connects us to each other, culture,
history, politics, science and more. Allison has won numerous awards including the American
Society for Nutrition’s Media Award, a National Press Club Award for Consumer Journalism,
and a 2016 James Beard Award for her TV segment that airs on PBS NewsHour. She is a
graduate of Denison University and Georgetown University.
(Washington, DC) @AubreyNPRFood
Menus of Change®
JUNE 2016
18
Susan Baker, EdM is vice president of shareholder advocacy at Trillium Asset Management,
LLC. Trillium is a recognized leader in the fields of sustainable and responsible investing that
for more than thirty years has been employing an investment discipline integrating
environmental, social, and governance factors into its investment analysis. Susan is member of
the firm’s shareholder advocacy team and leads communication with company leadership on
issues including sustainable agriculture, chemical use management, human and labor rights,
and board diversity. Susan has over 20 years’ experience in the investment industry. She serves
on the Steering Committee of The Chemical Footprint Project, and on the boards of the
Interfaith Center on Corporate Responsibility, Pesticide Action Network North America, and
The Thirty Percent Coalition. Susan earned a B.A. from Middlebury College, and Ed.M. from
Harvard University. (Boston, MA) @TrilliumAM
Shelley Balanko, PhD is senior vice president of business development at The Hartman Group.
After years studying consumer behavior as an ethnographer and then directing The Hartman
Group’s Analytic and Worldview teams, Shelley now leads The Hartman Group’s Business
Development. The listening, questioning, and observation skills she applied to understanding
consumers’ struggles and desires are now applied to understanding client business challenges
and insight needs. As an experienced speaker, Shelley looks forward to opportunities where she
can share leading-edge insight from the field, an understanding of the evolving consumer
culture, and effectively communicate the implications to diverse audiences across the consumer
packaged goods and retailing marketplace. An ideal resource for business leaders and
marketers, Shelley has an informed understanding of social and cultural influences impacting
the marketplace of today and tomorrow. She has served clients in healthcare, social services,
education, technology, manufacturing, retail, and foodservice. Shelley graduated from the
University of Windsor with a PhD in applied social psychology. She has a master’s degree in
applied social psychology from the University of Saskatchewan and a bachelor’s degree in
psychology from the University of British Columbia. (Seattle, WA)
Douglas Balentine, PhD is director of the Office of Nutrition and Food Labeling at the Food
and Drug Administration. Prior to assuming this role, he was director of nutrition and health
for Unilever North America and was a member of Unilever’s Global Nutrition Leadership
Team. Before that, he was responsible for Nutrition Science, Nutrition Communications, and
Health and Wellness for Unilever North America. Douglas was also leader of the Unilever
Global Technology Center for Health and Wellness at the Unilever Food and Health Research
Institute, The Netherlands, from 2000-2004. He has worked closely with many NGOs and serves
on a number of external committees aimed at improved public health. These appointments
include: past co-chair and chair of the American Heart Association (AHA) Industry Nutrition
Advisory Panel committee; member of the steering committee of the AHA public health
meeting on approaches to dietary salt reduction; member of the Pan American Health
Organization’s Salt Reduction Consortium, a multi stakeholder partnership between PAHO,
industry, and Academia working to reduce salt consumption in the Americas; and member of
the Academy of Nutrition and Dietetics, American Society of Nutrition, and the Institute of
Food Technologists. Douglas holds nine U.S. patents and has over 40 publications in the
scientific literature. (Washington, DC)
Menus of Change®
JUNE 2016
19
Paolo Barilla is vice chairman of Barilla Group, a position he has held since 1994. His career
there started at Barilla France, one of the Group's subsidiaries, and he joined the Board in 1993.
Paolo was CEO of the Barilla Group from 1999 to 2000, and served as vice chairman of AIDI
(Italian Confectionery Industry Association) from June 2009 to December 2010. In December
2010, following a merger between AIDI and the Association of Pasta Industries (UNIPI), he was
appointed chairman of the newly founded Association of Italian Confectionery and Pasta
Industries (AIDEPI). In addition, since 2014 he has held the position of vice chairman of the
Barilla Center for Food & Nutrition Foundation. (Parma, Italy)
Edward G. Brown ‘83 is chef/collaborator at Restaurant Associates. For more than 25 years, Ed
has worked in some of the most celebrated kitchens in the world, earning wide acclaim
including 14 New York Times stars for such properties as Marie Michelle, Tropica, Judson Grill,
and The Sea Grill. In 2008, Ed fulfilled his lifelong dream of owning a restaurant, and opened
Eighty One. The Upper West Side eatery was an immediate hit and earned a coveted Michelin
star. During his time working in France, Ed was introduced to the cuisines of the world and the
variety of techniques that are still evident in the combinations, flavors, and simplicity of his
cooking style today. After a brief stopover at the now-shuttered but much-beloved Judson Grill,
Ed took over the stoves of The Sea Grill, the gem of the Restaurant Associates family. During his
14 years as executive chef Esquire magazine called The Sea Grill “one of the best restaurants in
the world” and Ed “perhaps the most impressive talent in his field.” In March 2010, Ed returned
to Restaurant Associates as the company’s chef/collaborator and senior vice president. He is a
frequent guest on NBC’s Today Show, CBS’s Morning Show, as well as a 2010 competitor on
Iron Chef America and judge on Beat Bobby Flay. Ed is author of The Modern Seafood Cook, a
comprehensive guide to buying and preparing seafood and fish. He has also contributed to
other cookbooks, including the updated Joy of Cooking (Scribner, 1997) and chef Pierre Franey’s
60-Minute Gourmet (Clarkson Potter, 2000). (New York, NY)
Sara Burnett serves as the director of wellness and food policy at Panera Bread and is
responsible for the policies that shape the company’s perspective and commitments on food
issues. Prior to this role, Sara worked for more than a decade on the Panera Quality Assurance
team, overseeing special projects including the creation and implementation of the company’s
"raised without antibiotics" program, animal welfare standards, and 2014 Food Policy. Before
joining Panera in 2005, she worked with Ecolab’s Food Safety division. (St. Louis, MO)
Menus of Change®
JUNE 2016
20
Adam Busby, CMC is the general manager of the Greystone Campus at The Culinary Institute
of America. Adam brings a long and diverse professional background in culinary arts and
education to the CIA. After completing his apprenticeship and culinary studies in Canada,
Adam moved to France, where he worked for several years in three top-rated Michelin starred
restaurants. He then moved to Johannesburg, South Africa, where he oversaw the kitchens of a
five-diamond hotel for three more years before returning to Canada, this time to Vancouver,
BC. There he opened his first two fine dining restaurants as chef and proprietor, Star Anise and
Cascabel, which both won many awards for Vancouver’s best food and service. Adam joined
The Culinary Institute of America at its California campus in July of 2000 as a faculty member,
and eventually as the director of education, during which time he oversaw degree and
certificate programs in culinary, baking and pastry, professional wine studies, consulting, and
continuing education programs. In 2011 Adam joined a sous-vide based company in the San
Francisco Bay Area, and he spent two years there as vice president of culinary development. In
2014, Adam rejoined the CIA, and before becoming general manager of the Greystone campus,
he managed and led select culinary projects at each of the CIA’s four campuses. Adam is one of
66 Certified Master Chefs in the United Sates, having earned this prestigious designation in
February 2004. (St. Helena, CA)
Kathy Cacciola, MA is senior director of environmental sustainability at Aramark. In this role,
she is responsible for Aramark’s environmental sustainability strategy, programs, and practices
that address responsible sourcing, waste minimization, efficient operations, and transportation
management. In partnership with internal teams such as supply chain, food management,
culinary, safety, legal, and key stakeholders across all business units, Kathy leads the
development and implementation of enterprise-wide policies and practices. Recent initiatives
include development of an industry-leading Animal Welfare Principles and Policy and the
company’s formalized sustainable seafood policy. Kathy has a master’s degree in Urban and
Environmental Planning from the University of Virginia School of Architecture. Previously, she
worked at the university's Office of the Architect, managing its inaugural sustainability report.
Kathy’s prior work experience also includes sustainability roles with the National Wildlife
Federation, American Rivers, and the Kenai National Wildlife Refuge in Alaska, through the
Student Conservation Association. Kathy graduated from American University with a
bachelor’s degree in Environmental Policy and International Development. (Philadelphia, PA)
André Chiang is the chef-owner of Restaurant ANDRÉ in Singapore, which centers around his
philosophy of using only the freshest of seasonal produce. Having made an indelible
impression on the Singapore culinary scene since its opening in late 2010, Restaurant ANDRÉ
was recently listed as one of the 10 Restaurants in the World Worth a Plane Ride by The New
York Times, and Wallpaper named André one of the world's best young chefs. In 2013, Restaurant
ANDRÉ ranked third on Restaurant magazine’s Asia’s 50 Best Restaurants list. One of Asia's
Top 10 Young Chefs and Best 150 Relais Gourmand Master Chefs of the World, André’s career
spans numerous roles in various Michelin-starred establishments, including some of the world's
top French restaurants, among them Pierre Gagnaire, L'Atelier de Joël Robuchon, and
L'Astrance in Paris; La Maison Troisgros in Roanne; and Le Jardin des Sens in Montpellier.
(Singapore) @RestaurantAndre
Menus of Change®
JUNE 2016
21
Jennifer Dianto Kemmerly is director of Monterey Bay Aquarium’s Seafood Watch program,
working to engage and empower North American consumers and businesses to support
environmentally responsible fisheries and aquaculture operations through their purchasing
decisions. Jennifer’s role is to ensure collaboration among the broader sustainable seafood
movement and maintain the program’s rigor in generating seafood purchasing
recommendations. She has been engaged in the marine conservation arena for more than fifteen
years. Her experience includes a role as program manager for the Sustainable Fisheries
Partnership to promote fishery and aquaculture improvement projects and build strategic
relationships between the seafood sector and the NGO community. Jennifer also served as a
senior conservation associate for the New England Aquarium focusing on developing a
sustainable seafood initiative and conducting cooperative research with the lobster and
groundfish commercial fishing communities. In addition, she has consulted for regional
fishermen’s associations across New England. Her marine conservation career launched in
Washington, D.C., where she worked at American Oceans Campaign (Oceana) focusing on
marine fish habitat conservation, and at Environmental Media Services. During that time,
Jennifer obtained a master of science in Environmental Sciences from Johns Hopkins University.
She also earned a bachelor of science in education from Florida State University.
(Monterey, CA) @SeafoodWatch
Greg Drescher is vice president of strategic initiatives and industry leadership at The Culinary
Institute of America where he oversees leadership initiatives for the foodservice industry,
including conferences, invitational leadership retreats, digital media, and strategic partnerships.
He is the creator of the college’s Worlds of Flavor® International Conference & Festival (now in
its 19th year); the annual Worlds of Healthy Flavors (held in California and Singapore) and the
Menus of Change initiative, which are presented in partnership with the Harvard T. H. Chan
School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the “Flavor
Hunter” by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of
Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006,
and received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD
and webcast series. In 2008, he was appointed by the president of the National Academy of
Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg
previously served on the James Beard Foundation Awards Board, and currently serves on
advisory boards for UC Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he
was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural
academy. (Sacramento, CA) @CIALeadership
Lynne Eddy, MS, RDN, CHE is an associate professor of business management at the CIA, where
she currently teaches senior-level courses Human Resource Management and Foodservice
Management in Health Care. Her human resources class analyzes the legal, operational, and
psychological considerations in recruiting, hiring, training, compensating, disciplining,
evaluating, and terminating employees. Foodservice Management in Health Care provides an
overview of this segment of the hospitality industry, and covers topics ranging from kitchen
operations, nutrition principles, and menu planning, to procurement and purchasing, patient
confidentiality, and the effect of new health care reform laws. Before joining the CIA faculty in
2008, Lynne was district manager for operations, account sales manager, and corporate dietitian for
Brock and Company in Malvern, PA. Her professional experience also includes district manager
positions with Wood Dining Serves in Allentown, PA, and Sodexo in Orlando, FL, as well as
Menus of Change®
JUNE 2016
22
director of nutrition and food service at the University of Massachusetts Medical Center and
UMass Memorial Healthcare in Worcester and Choate-Symmes Health Services in Woburn, MA.
She also served as assistant director of the department of dietetics and nutrition at The Brigham &
Women’s Hospital in Boston. Lynne holds a master of science in Nutrition from Case Western
Reserve University and a bachelor of science from the University of Cincinnati, where she was a
member of the Kappa Delta Pi Honorary Society of Education. Earlier in her career, Lynne was
honored as Young Dietitian of the Year by the American Dietetic Association. She currently serves
on the editorial advisory board of the Association of Nutrition and Foodservice Professionals and
is a member of both the New York Dietetic Association and the Academy of Nutrition and
Dietetics. (Hyde Park, NY)
Sophie Egan, MPH is director of programs and culinary nutrition for strategic initiatives at The
Culinary Institute of America, where she oversees a portfolio of the college’s food industry
leadership initiatives focused on health and sustainability. Sophie is a contributor to The New
York Times’ Well section, and has written on food and health for WIRED, Time, Wall Street
Journal, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast
book. Sophie has also worked as a communications consultant for clients including eBay
Foundation, Health Career Connection, Community Grains, and The Vitality Institute on its
Food@Work initiative. A member of the University of California Global Food Initiative Food
Literacy Working Group, she holds a Master of Public Health degree, with a focus on health
and social behavior, from UC Berkeley, where she was a Center for Health Leadership fellow.
She also holds a bachelor of arts with honors in history from Stanford University. Sophie is the
author of the book, Devoured: From Chicken Wings to Kale Smoothies—How What We Eat Defines
Who We Are (William Morrow/HarperCollins, 2016). (San Francisco, CA) @SophieEganM
Mark Erickson ’77, CMC, MBA is provost of The Culinary Institute of America. In this role, he
oversees all aspects of the college's culinary programs including education, faculty, curriculum,
governance, academic support functions, academic research, accreditation, assessment, branch
campuses, food and beverage operations, and continuing education. Mark is a frequent
presenter at industry events and conferences, where he shares his unique perspective on the
global food industry, drawing from both academic and practical experiences. An honors
graduate of the CIA class of 1977, he was director of culinary education at the Hyde Park
campus from 1988 to 1990. Prior to that, he held both faculty and department head positions at
the CIA. His career also includes serving as garde manger chef at the Palace Hotel in Gstaad,
Switzerland; executive sous chef of the Greenbrier Hotel in White Sulphur Springs, WV; sous
chef of the Everglades Club in Palm Beach, FL; and executive chef of Cherokee Town and
Country Club in Atlanta, GA. Mark was a member of the gold medal-winning United States
Culinary Olympic Teams in 1980, 1984, and 1988, and part of the U.S. team that won the 1985
Culinary World Cup. He earned Crystal Chef honors by having the highest score in the ten-day
Certified Master Chef examination administered by the American Culinary Federation in 1985.
He holds a B.S. degree in Restaurant & Hotel Management from the University of New Haven
and an MBA from Marist College in Poughkeepsie, NY. (Hyde Park, NY) @CIACulinary
Menus of Change®
JUNE 2016
23
Christopher Gardner, PhD is a professor of medicine at Stanford University, the director of
Stanford Prevention Research Center’s (SPRC) Nutrition Studies Group, and the director of the
SPRC postdoctoral research fellow training program. His primary research focus for the past
decade has been randomized, controlled nutrition intervention trials (soy, garlic, antioxidants,
ginkgo, omega-3 fats, vegetarian diets, weight loss diets), testing the effects of these on chronic
disease risk factors that have included blood cholesterol, weight, and inflammatory markers.
Christopher’s research interests have recently shifted to two new areas. The first is to help
individuals make healthful improvements in diet through motivators beyond health,
piggybacking on on-going social movements around animal rights and welfare, climate change,
and social justice and their relationships to food. The second is to focus less on trying to
improve individual behaviors around food, and more on a food systems approach that
addresses the quality of food provided by schools, hospitals, worksites, senior centers, prisons,
etc., using a Community Based Participatory Research approach and taking advantage of the
many complementary disciplines represented on the Stanford campus, such as business,
education, law, earth sciences, and medicine. (Palo Alto, CA)
Scott Giambastiani is global program chef and operations manager for Google Food. Scott
worked under some of California’s top chefs including Bradley Ogden and Gary Danko before
coming to Google in 2006 to replace Google’s first chef, Charlie Ayers. In his current role, Scott
is responsible for bringing to life Google’s Food & Beverage Approach, which guides its team of
chefs and operators on a daily basis in offering truly unique “Googley Food Experiences”.
(Mountain View, CA) @SRGiambastiani
Victor A. L. Gielisse, DBA, CMC, CHE is vice president of advancement and business
development at The Culinary Institute of America, where his responsibilities include alumni
relations, career services, and fund-raising initiatives, as well as stewarding the CIA’s
relationship within the foodservice industry. He is one of 66 Certified Master Chefs (CMC) in
the U.S., earning the Crystal Chef Award for highest score in the CMC examination. He holds a
doctorate degree in business administration from California Coast University and is a Certified
Hospitality Educator (CHE). Victor was born in the Netherlands, has worked in Holland,
Germany, Switzerland, South Africa, and since 1979, in the United States. Prior to joining the
CIA administration in 1998, he was the chef-owner of the Ivy Award-winning restaurant
Actuelle in Dallas, TX, and president of the consulting firm CFT/Culinary Fast-Trac and
Associates Inc. He served as chairman of the American Culinary Federation (ACF) Culinary
Competition Committee; is a coach and advisor to ACF Culinary Team USA; and was a judge of
the 2004 and 2008 IKA Culinary Olympics in Erfurt, Germany. Victor is the author of Cuisine
Actuelle and In Good Taste: A Contemporary Approach to Cooking, and co-author of the CIA
cookbook, Modern Batch Cookery. He was a James Beard Foundation Award nominee in 1993 for
Best Chef: Southwest, and in 1999, he was named one of the 50 New Taste Makers in the
hospitality industry by Nation's Restaurant News and Best Seafood Chef in America by
Restaurant Business. (Hyde Park, NY)
Menus of Change®
JUNE 2016
24
Carol Hawran ‘93 is an assistant professor in Culinary Arts at The Culinary Institute of
America, where she graduated with high honors. Carol teaches Seafood Identification and
Fabrication in the college’s degree programs, a class that focuses on the principles of receiving,
identifying, fabricating, and storing seafood. Through demonstrations and lectures, Carol’s
students learn how to identify and prepare round fish, flat fish, crustaceans, and shellfish. The
course also covers fishing and aquaculture techniques and how to choose sustainable species.
From 2004 to 2010 she taught Product Knowledge, a course that focused on identifying and
evaluating vegetables, fruits, herbs, nuts, and dairy products. Prior to joining the CIA faculty,
Carol was the college’s manager of food purchasing as well as a member of the opening kitchen
crew at the Wine Spectator Greystone Restaurant at the CIA’s campus in St. Helena, CA.
Between her stints at the CIA, she was the chef and co-owner of a bakery and restaurant in
Kent, CT. Her additional professional experience includes facilities manager and food
coordinator at Northwaters/Langskib Wilderness Programs in Temagami, Ontario, Canada;
chef at The Hotchkiss School in Lakeville, CT; and sales representative for Guido’s Wholesale
Produce Company in Pittsfield, MA. (Hyde Park, NY)
David L. Katz, MD, MPH is the founding director of Yale University’s Yale-Griffin Prevention
Research Center and current president of the American College of Lifestyle Medicine. He
earned his bachelor’s degree from Dartmouth College; his MD from the Albert Einstein College
of Medicine; and his MPH from the Yale University School of Public Health. David completed
sequential residency training in Internal Medicine, and Preventive Medicine/Public Health. A
two-time diplomate of the American Board of Internal Medicine, and a board-certified specialist
in Preventive Medicine/Public Health, he has received two honorary doctorates. David has
published more than 200 scientific articles and textbook chapters, and 15 books to date,
including multiple editions of leading textbooks in both preventive medicine and nutrition.
Recognized globally for expertise in nutrition, weight management, and the prevention of
chronic disease, he has a social media following of well over half a million. In 2015, he
established the True Health Initiative to help convert what we know about lifestyle as medicine
into what we do about it, in the service of adding years to lives and life to years around the
globe. (Derby, CT) @DrDavidKatz
Michael Kaufman, JD is a partner at Astor Group, a New York boutique mergers and
acquisitions advisory and merchant banking firm. Michael focuses on assisting companies
primarily in the restaurant and retail sectors with strategy and transactions to raise capital or to
buy or sell companies or assets. A nationally recognized leader in the hospitality industry,
Michael has led a $1.4 billion chain restaurant company, created and successfully exited a
restaurant start-up, and innovated a restaurant brand for a luxury retailer. He also served as an
investment banker and a mergers and acquisitions lawyer in New York City. In addition to his
deep operational and advisory experience, Michael has served as chairman of the board of the
National Restaurant Association, is a trustee emeritus of The Culinary Institute of America and
the NRA’s Educational Foundation, an executive advisor to Gryphon Investors (a San
Francisco-based private equity firm), a director of The Original Cakerie (a Vancouver-based
dessert manufacturer), and a trustee of Northern Westchester Hospital. He has served on the
boards of Benihana, Inc., Culinary Concepts by Jean-Georges, and the Chappaqua School
Foundation (including as its president). He is a graduate of Harvard College and Harvard Law
School. (Chappaqua, NY)
Menus of Change®
JUNE 2016
25
Amy Keister, MBA is vice president of Consumer Engagement for Business Excellence at
Compass Group North America. In this role, Amy is responsible for identifying and
implementing best practices in the areas of menu management, operational excellence,
consumer analytics, and sustainability. Her mission is creating a great customer experience
while ensuring a mindful business strategy that treats customers, clients, the community, and
the environment with respect. She has further pursued these goals as a board member of Loaves
and Fishes, a non-profit that seeks to match a week’s worth of healthy groceries with underprivileged families. Amy joined Compass Group in 2004 and has managed a number of
enterprise-wide initiatives in the areas of technology, finance, purchasing, and distribution. She
holds a bachelor’s degree in Marketing Information Systems from James Madison University
and an MBA from the University of North Carolina, Charlotte. (Charlotte, NC)
Ellen Kennedy, MA is the former manager of Environment, Water, and Climate Change at
Calvert Investments. In that role, which she held until 2015, she led Calvert’s environment
program, coordinating the advocacy and research of Calvert’s sustainability analysts working
on climate change, water scarcity, energy, toxics, and other environmental issues. She has
focused her own research and advocacy on the consumer staples sector for the past decade,
particularly on farm-to-fork sustainability within food companies and biodiversity. She also
works on the integration of financial and sustainability analysis with Calvert’s Equity team.
Prior to joining Calvert in 2000, Ellen was a program officer for Winrock International,
managing alternative energy, agriculture, and gender projects in Latin America and Africa.
Ellen has been a member of the Menus of Change Sustainable Business Leadership Council
since its creation in 2013. She holds an MA from the University of California, Berkeley and a BA
from Haverford College. She is fluent in Spanish and Portuguese. (Bethesda, MD) @ESGEllen
Pagan Kennedy is the former innovation columnist for the New York Times Magazine and
author of the new book Inventology, which delves into the science of the imagination. Pagan is
the author of ten previous books, several of which have been optioned by filmmakers. Her
journalism has appeared in many different sections of The New York Times, along with dozens
of other publications including the Boston Globe and Boston magazine. A recent article in the
Times, titled "Cultivating the Art of Serendipity," went viral and became a most-emailed story
when it first appeared. From 2010 to 2011, Pagan studied microbiology and neuroengineering at
MIT as a Knight Science Journalism Fellow. She has won numerous literary and journalistic
awards, including a National Endowment for the Arts fellowship, a Smithsonian fellowship,
and two Massachusetts Cultural Council fellowships. (Sommerville, MA) @PaganKennedy
Eric Kessler, MBA is founder and senior managing director of Arabella Advisors. Eric has
helped build a unique consulting firm dedicated to making philanthropy more effective. Now,
Eric is leading Arabella’s Good Food practice, which supports philanthropists and impact
investors pursuing solutions to one of the great challenges of our time: transforming our food
system to make delicious, nutritious, sustainably produced food accessible for all. He also
serves on the Executive Committee of the James Beard Foundation, co-founded the Chef Action
Network, and maintains a private equity investment portfolio in good food supply chain
businesses. Earlier in his career, Eric served as the national field director for the League of
Conservation Voters and then, as a White House appointee, helped manage conservation issues
during the Clinton administration. Just prior to starting Arabella, he spent seven years in the
former Soviet Union, Southeast Asia, and the Middle East, where he advised civic organizations
Menus of Change®
JUNE 2016
26
promoting democratic reforms for the National Democratic Institute for International Affairs.
Eric is a co-owner, with chef Mike Isabella, of Graffiato, Kapnos, and G, all well-reviewed
restaurants in Washington, DC. He provides commentary on effective philanthropy for NPR,
The New York Times, The Washington Post, Businessweek online, The Huffington Post, and other
leading media institutions. He holds an International MBA from Georgetown University and a
BA from the University of Colorado at Boulder. (Washington, DC) @Eric_Kessler
Ashley Koff, RD is the creator of the Better Nutrition, Simplified Program. She believes the key
to resolving the national health crisis is to empower individuals to achieve better health from
better nutrition. The Better Nutrition, Simplified Program is a virtual tool kit of resources
including the Better Nutrition plan, recipes, nutrition lessons, consults, quick start guides, The
Ashley Koff Approved (AKA) Personal Shopper, and her award-winning blogs. As one of the
country’s leading nutrition experts, Ashley shares her message with millions, regularly, as a goto expert for the media, as well as frequently speaking on the topic of better nutrition for better
health. (Washington, DC) @AshleyKoff
Hutch Kugeman is the head brewer at The Culinary Institute of America. Hutch began his
brewing career in 2002 working under esteemed brewer Darron Welch at the Pelican Pub &
Brewery in Pacific City, OR. In 2003 he moved across the country to work for Great Adirondack
Brewing in Lake Placid, NY, and he became head brewer there in 2004. After a stop at Ithaca
Beer Company, he joined Crossroads Brewing in Athens, NY, as the founding brewer in 2010. In
2015, Hutch joined the Brewery at the CIA as the first head brewer. He produces a variety of
beers for the campus and restaurants of the CIA and works with students as part of the Art and
Science of Brewing class. During his tenure as a brewer, Hutch has received numerous awards
for his beer at the Great American Beer Festival, World Beer Cup, North American Beer
Awards, and TAP NY festival. Hutch is a graduate of the University of Virginia as well as the
American Brewer's Guild program in Brewing Science and Engineering. (Hyde Park, NY)
Robert Lawrence, MD is professor of Environmental Health Sciences and International Health
at the Johns Hopkins Bloomberg School of Public Health, and founding director of Food
Systems Sustainability at the Johns Hopkins Center for a Livable Future, an interdisciplinary
group of faculty and staff that focuses attention on equity, health, and the earth's resources.
Robert is also a professor of medicine at Johns Hopkins School of Medicine. From 1970 to 1974,
he was a member of the faculty of medicine at University of North Carolina at Chapel Hill,
where he helped develop a primary healthcare system funded by the Office of Economic
Opportunity. In 1974, he was appointed as the first director of the Division of Primary Care at
Harvard Medical School, where he subsequently served as the Charles S. Davidson associate
professor of medicine and chief of medicine at the Cambridge Hospital until 1991. From 1991 to
1995, he was the director of health sciences at the Rockefeller Foundation. From 1984 to 1989,
Robert chaired the US Preventive Services Task Force of the Department of Health and Human
Services and served on the successor Preventive Services Task Force from 1990 to 1995. He
currently serves as a consultant to the Task Force on Community Preventive Services at the
Centers for Disease Control and Prevention (CDC). He is a graduate of Harvard College and
Harvard Medical School, and trained in internal medicine at Massachusetts General Hospital in
Boston. He is a Master of the American College of Physicians and a Fellow of the American
College of Preventive Medicine, a member of the Institute of Medicine of the National Academy
of Sciences, the Association of Teachers of Preventive Medicine, the American Public Health
Menus of Change®
JUNE 2016
27
Association, and Physicians for Human Rights. Robert is the recipient of many national and
international awards for his teaching, research, and humanitarian work. (Baltimore, MD)
J.J. Lui, MBA, CHE is a lecturing instructor of culinary science at The Culinary Institute of
America. He teaches several kitchen-lab courses in the culinary science baccalaureate major,
focusing on research, scientific method, and the use of modern techniques and equipment in the
kitchen. Students in J.J.’s courses experience product development, including sensory and flavor
evaluations; discover new ingredients; and gain the critical thinking skills and science-based
knowledge that will help them become food industry innovators. He joined the CIA faculty in
2013 after teaching as a senior lecturer in culinary arts and serving as program manager in
patisserie, and after completing hospitality programs at Westminster Kingsway College in London.
Prior to that, J.J. was an executive chef, head chef, pastry chef, and a technical training instructor in
culinary arts with Her Majesty’s Armed Forces in several locations around the world. He is a
member of the Master Chefs of Great Britain and the World Master Chefs Society. He earned his
MBA in Further Education Management from King’s College at the University of London in 2012
and a Diploma in Teaching in the Lifelong Learning Sector from the City & Guilds London in 2010.
A recipient of the United Kingdom’s 2012 Professional Association of Catering Educators’
Innovative Teaching and Learning Good Practice Award, J.J. also holds City & Guilds of London
qualifications in both culinary arts and patisserie in addition to an Advanced Diploma and
bachelor of science in International Culinary Arts from Thames Valley University in Reading,
England. He has had success in many competitions and has recently mentored students in the 2014
Société Culinaire Philanthropique Salon of Culinary Art in New York City, where their hors
d’oeuvre and fish displays both earned gold medals including the prize of honor. (Hyde Park, NY)
Arik Markus is the owner of Rimon, a culinary and operations consultancy, and former brand
chef at True Food Kitchen, part of the Fox Restaurant Concepts group. Arik began his career at
what was supposed to be a summer apprenticeship at Restaurant Daniel with Chef Daniel
Boulud in New York City. This experience, as well as his work with Chef Eric Ripert of Le
Bernardin, provided classic training in traditional French cuisine. Over the past 20 years, Arik
has fine-tuned his culinary expertise with a special focus on clean, organic, non-GMO, and
sustainable practices. Advocating for transparency between guests and the food served to them
became Arik’s personal and professional mission. Before relocating from Boulder, CO to
Phoenix, AZ for his role at True Food Kitchen, he was actively involved with the Cultiva Youth
Project that teaches underprivileged teens how to grow organic vegetables, basic cooking skills,
and techniques to make use of the food they grow. He is also an active member of Chefs
Collaborative, a national organization of chefs dedicated to making sustainable sourcing
practices more accessible through education. Arik oversaw the culinary operations across 11
locations of the True Food Kitchen brand, where he is able to further his mission by delivering
undeniable flavor prepared and executed as sustainably and healthfully as possible. (Phoenix,
AZ) @Chef_Arik
Menus of Change®
JUNE 2016
28
Bruce Mattel ’80, CHE is senior associate dean of culinary arts at The Culinary Institute of
America. Bruce is responsible for the curriculum, instruction, program development, and food
quality in the kitchen classrooms at the college that teach contemporary and formal restaurant
cookery and service, wine studies; and High-Volume Production, including breakfast, lunch, and
dinner cookery. He previously served three years as associate dean for food production and two
years as interim associate dean of curriculum and instruction for culinary arts. The college’s
Faculty Member of the Year for 2005, Bruce was also an associate professor of culinary arts, where,
since joining the CIA faculty in 1998, he taught Product Knowledge, Banqueting and Catering,
Garde Manger, and Seafood Identification and Fabrication. He is the founder of the SkillsUSA
postsecondary chapter at the CIA, the student members of which have consistently earned top
awards at state and national competitions. Bruce has also co-chaired the SkillsUSA national
culinary competition and is a judge for ProStart state and national competitions. He mentored the
culinary competitor representing the United States at WorldSkills Competitions in Calgary in 2009
and London in 2011. His industry experience includes chef-owner of Custom Cuisine in
Tarrytown, NY, a catering company and gourmet shop; executive chef at Coq d’Or; fish butcher,
poissonier, and chef de partie at Le Bernardin; and chef poissonier and sous chef at Prunelle, all in
New York City. He won the award for “Best Seafood Platter” at the 2007 Salon Société Culinaire
Philanthropique in New York and the 1997 award from the United Way for “Best Chef in Sleepy
Hollow Country.” Bruce is the author of Catering: A Guide to Managing a Successful Business
Operation 2e (John Wiley & Sons, 2008, 2016). (Hyde Park, NY)
Elizabeth Meltz is the director of environmental health at Batali & Bastianich Hospitality Group
(B&BHG). After graduating from Vassar College with a degree in art history, Elizabeth enrolled
in the Institute of Culinary Education in New York City. Stints at restaurants in New York and
Rome led her to the kitchen team at Del Posto— B&BHG’s decorated four-star Manhattan
restaurant— where she quickly rose through the ranks from banquet chef to director of kitchen
operations. In 2009, Elizabeth recognized an opportunity for restaurants to better the
sustainability practices in their kitchens and dining rooms and was appointed B&BHG’s
director of food safety and sustainability. She now oversees a comprehensive health and food
safety program with green initiatives including Green Restaurant Association certification and a
corporate no-bottled-water policy. She also consults with the business development and
restaurant design teams on sustainable business practices and ideals. In the past year, her work
has been recognized by Fast Company, Bloomberg Businessweek, CNN Eatocracy, and National
Geographic magazine. (New York, NY) @ElizabethMeltz
Douglass Miller ’89, CHE is a professor of hospitality and service management at The Culinary
Institute of America in Hyde Park, NY. He teaches Art and Science of Brewing; Foodservice
Management; Beverage Operations Management; Spirits and Principles of Mixology; and
Brewed: History, Culture, and Production. All are junior- and senior-level courses for students
pursuing their bachelor’s degrees at the CIA. Art and Science of Brewing launched in fall 2015
in the Brooklyn Brewery at the CIA, a microbrewery in the Student Commons. Doug’s students
gain a working knowledge of the ingredients, equipment, and techniques involved in making
ales and lagers. They also learn basic organic chemistry and the biology of beer while producing
several types of beer. Foodservice Management is a capstone class where students put their four
years of education at the CIA into practice on a senior project. This project usually involves a
dinner conceived, planned, and executed by students, with proceeds benefiting various
charities. Doug is a Certified Hospitality Educator (CHE), a Certified Specialist of Spirits (CSS),
Menus of Change®
JUNE 2016
29
and an expert on the subject of cocktails and mixology who has created award-winning
cocktails and presented at several national beverage conferences. Before returning to his alma
mater as a faculty member in 2007, he held various restaurant and dining room management
positions with Four Seasons Hotels and Resorts in California, Las Vegas, and New York City.
The Endicott, NY native’s extensive industry experience also includes being manager of Coco
Pazzo Restaurant, assistant restaurant manager of the Bristol Grill, and banquet manager of the
Wyndham Bristol Hotel, all in Washington, DC. He was also a sous chef for Cornell Dining at
Cornell University in Ithaca, NY. (Hyde Park, NY)
Kim Morgan, MBA is the vice president of marketing for Unilever Food Solutions North
America. She started her career at Unilever in December 1992 directly from university in South
Africa, where she worked in finance, supply chain, sales, and marketing roles. In 2003 an
international assignment took her to the Unilever Food Solutions global headquarters in
Rotterdam, The Netherlands, as marketing and business development director for dressings,
mayonnaise, spreads, and cooking products and global chain customers. She joined Unilever
Food Solutions North America in August 2007. Kim holds a Bachelor of Commerce, majoring in
Accounting, Taxation and Environmental Economics, and an MBA from the University of Natal,
Durban, and she earned certification as a Chartered Management Accountant from the
Chartered Institute of Management Accountants in London. (Lisle, IL)
Roni Neff, PhD is director of the Food System Sustainability Program at the Johns Hopkins
Center for a Livable Future (CLF), an academic center that since 1996 has focused on
connections between food systems and public health. She is also an assistant professor in the
Johns Hopkins Bloomberg School of Public Health’s Department of Environmental Health
Sciences, with a joint appointment in Health Policy and Management. Her core research focuses
are protein consumption, wasted food, and urban food system resilience. In each of these areas,
Roni’s interests include understanding strategies for change in the context of complex
environmental and social realities. In 2015 she edited the first textbook on the U.S. food system,
Introduction to the U.S. Food System. Roni has been active nationally in efforts to advance food
system concerns within the public health field, in which she worked for ten years prior to
entering academia. She received her PhD from the Bloomberg School of Public Health, her
master’s degree from the Harvard T.H. Chan School of Public Health, and her bachelor’s degree
from Brown University. (Baltimore, MD) @LivableFuture
P.K. Newby, ScD, MPH, MS is principal of The Nutrition Doctor and adjunct associate
professor of nutrition at the Harvard T.H. Chan School of Public Health. At Harvard she teaches
"From Farm to Fork: Why What We Eat Matters," one of the most popular courses in the
Environmental Sciences program, as well as "Food Science and Technology: Implications for
Public Health and Nutrition." As a nutrition scientist, food lover, and author, P.K. has more
than 20 years of experience researching diet-related diseases; studying how people make food
choices; and teaching students and the public about why what we eat matters. Her passion for
nutrition stems from a life-long love affair with food developed from whipping up fabulous
dishes in her own kitchen and working in the restaurant industry. She was one of the “best
undiscovered cooks” on Nigella Lawson’s team on ABC’s "The Taste," where she created
globally-inspired, plant-based cuisine. Today, she spends most of her time writing, speaking,
cooking, and consulting to help build a healthier, more sustainable world, one delectable bite at
a time. She is on the Science Advisory Board of Virgin Pulse, one of Sir Richard Branson’s
Menus of Change®
JUNE 2016
30
companies dedicated to employee health and well-being. She recently authored Superfoods, a
National Geographic special edition magazine now on sale in supermarkets and at newsstands,
and coauthored the book Foods for Health. She is currently working on her next books to inspire
people to live their healthiest lives, deliciously. (Brookline, MA) @PKNewby
Tony Nogales ’88, MBA is an associate professor of Culinary Arts at The Culinary Institute of
America. Tony holds a dual certification from the CIA and the American Culinary Federation as
a Pro-Chef Level III/Certified Executive Chef, whose 25 years working in the foodservice
industry have centered on promoting seasonal and regional products. After graduating from
the CIA, Tony worked in a diverse range of establishments from small country French bistros to
multi-unit global conglomerates, including a 14-year stint alongside Larry Forgione, one of
America’s pioneers in American cuisine and the farm-to-table movement. During his time there,
Tony developed his procurement skills and established networks that pushed forward his
understanding of seasonality and flavor. His passions include promoting awareness between
nutrition and health and functional design within the foodservice industry. Since joining the
faculty at the CIA in 2008, Tony has taught a variety of classes including being a culinary
faculty member of Pangea, CIA’s pop-up plant-forward restaurant concept. In this restaurant,
an awareness in personal and global health is emphasized, with a viewpoint based on the three
pillars of sustainability: environmental, financial, and social. Tony teaches about the effects of
local and federal regulatory policy, as chefs’ voices are beginning to be heard in these crucial
conversations. During his time at the CIA, Tony has also received his MBA in Sustainability
from Bard College. These studies have blended Tony’s business industry experience with the
holistic perspective that sustainability professes, gaining a deeper understanding of production
methods, micro and macro economic trends, supply chain dynamics, and human resource
management. (Hyde Park, NY)
Erik Oberholtzer is co-founder of Tender Greens. Launched in 2006 in Culver City, CA, Tender
Greens is a chef driven, organic, quick-casual restaurant concept with 22 locations and counting.
Himself a chef, Erik manages a growing team of talent along with some new brands. He is the
founder of the Tender Greens Sustainable Life Project, a program aimed to assist at-risk youth
in developing new skills and career intentions through structured culinary training and farm
exposure. Erik is also co-founder of P. Balistreri Salumi Company, the first of other companies
he has helped incubate and bring to market through Tender Greens. Erik earned a bachelor’s
degree in psychology at Temple University and a degree in culinary arts from Johnson & Wales.
(Los Angeles, CA) @TenderGreens
Erik D. Olson, JD is director of the Health Program and senior strategic director for Food and
Health at the Natural Resources Defense Council (NRDC). With more than 30 years of
experience in consumer, public health, and environmental policy, he oversees NRDC’s work on
issues including antibiotics use in animal production, food waste, climate-healthy food,
pesticides, toxic chemicals in food and consumer products, drinking water contamination,
global mercury pollution, textile-related pollution in Asia, and other food, agriculture, and
toxics issues. Prior to joining NRDC, Erik was senior director of Food Programs at The Pew
Charitable Trusts, where he managed campaigns to improve food safety, school nutrition
standards, and food additives. At Pew he helped lead the successful effort to enact the first
overhaul of the Food and Drug Administration’s food safety program in over 70 years.
Previously, he was deputy staff director and general counsel of the Senate Committee on
Menus of Change®
JUNE 2016
31
Environment and Public Works. In his previous 15-year stint at NRDC, he helped enact the
Food Quality Protection Act and the 1996 Safe Drinking Water Act Amendments. Erik has
litigated major federal environmental cases ranging from the Exxon Valdez case to drinking
water, Superfund, and other litigation. He is a member of the Institute of Medicine’s Food
Forum and the Board for Food Policy Action. Erik received his JD from the University of
Virginia School of Law, where served as an editor of the environmental law journal, and his
bachelor of arts degree from Columbia University. (Washington, DC)
Marc Oshima is chief marketing officer and co-founder of AeroFarms, a clean-technology
company that builds and operates responsible, state-of-the art indoor vertical farms in urban
environments around the world, helping set new standards for culinary freshness and flavor.
AeroFarms has been recognized as a Circular Economy 100 company, won the World
Technology Award for most impactful Environmental Company, was voted Most Innovative
Company at the Future of Agriculture conference, the Best Growth Company to invest in at the
Wall Street Journal’s ECO:nomics conference, and was a finalist for The Circular Awards of The
World Economic Forum. With a passion for food, Marc has led the marketing for The Food
Emporium, a New York-based metro grocery store chain, and for Citarella gourmet markets,
which has been recognized as one of the Top 50 Specialty Food Retailers in the United States. In
addition, he has overseen numerous food events including partnerships with the James Beard
Foundation, Museum of Food & Drink, City Harvest, and Le Fooding, what Time magazine calls
the “coolest food event in the world.” With an extensive marketing background in retail, brand
management, and media, Marc has a passion for launching new businesses and developing
award-winning marketing campaigns that have been recognized by AdWeek, AdAge, Creativity,
Association of Independent Commercial Producers (AICP), and Webby. He is also a member of
the Chefs Collaborative board, United Fresh Produce Marketing Merchandising Council, Food
Bank for NYC - Marketing Advisory Committee, and Columbia University Alumni Advisory
Group. Marc holds a B.A. from Columbia College and an M.B.A. from Columbia Business
School. (New York, NY) @AeroFarms
Robert Perillo ’86, CHE, MBA is an assistant professor of culinary arts at The Culinary Institute
of America. Prior to returning to his alma mater as faculty in 2008, Bobby was chef at Balzano’s
and Schiller’s Liquor Bar, and sous chef at Balthazar, Le Madri, Patroon, and Symphony Café,
all in New York City. He has also served as chef at Bay Club Restaurant in Lahaina, HI, and
held various kitchen positions at Aureole in New York, NY; La Panatiere in Rye, NY; Café
Evergreen in Pearl River, NY; and Livanos Restaurant in White Plains, NY. Bobby started his
foodservice career in 1981 as a dishwasher at the Villa Venice Restaurant in Orangeburg, NY,
where he quickly rose to the rank of line-cook. A Certified Hospitality Educator (CHE), Bobby
holds a bachelor’s degree in culinary education from Empire State College and an MBA in
Sustainability from Green Mountain College. He has been a visiting chef at restaurants in
Cartoceto and Frascati in Italy, and has served as a chef-instructor and chef coordinator at the
French Culinary Institute in New York City. Bobby is a member of the Société Culinaire
Philanthropique. (Hyde Park, NY)
Menus of Change®
JUNE 2016
32
Brian Perkins is regional director for the Americas at the Marine Stewardship Council. Brian’s
introduction to the seafood industry was in June 1974 working in a salt fish factory on Grimsey,
Iceland. That winter he worked on a small island-based boat, tub trawling, and then in the
spring gillnetting for lumpfish. Over the 40 years since, he has spent the majority of his work
life involved with the commercial fishing and seafood industry. Brian has fished for lobsters
and scallops in Maine, and he crewed on a 50-foot offshore-gillnetter working six-day trips to
George’s Bank, Brown’s Bank, Cashes Ledge, and other areas in the Gulf of Maine. His
experience as a commercial fisherman gives him a strong understanding of what a healthy
sustainable fishing resource means to the individuals and communities that rely on it for their
livelihoods. In 1992, Brian began working for Diversified Business Communications, organizers
of the major seafood shows in Boston and Brussels. He was instrumental in launching The
European Seafood Exposition in Brussels in 1993, and his 16-year tenure running the largest
seafood shows in the world has provided him with a unique perspective on the industry while
earning him the respect of many stakeholders. (Washington, DC)
Steven Petusevsky ’77 is the founder and principal of Steven M. Petusevsky Enterprises, a
foodservice consulting group. He is an acclaimed chef and director of culinary innovation,
known as a pioneer in the pairing of health and exceptional taste. His culinary studies have
taken him across the globe in search of innovative and authentic cooking techniques. Steve has
been the national director of Creative Food Development for Whole Foods Market, the largest
natural food retail chain in the country. His consulting group develops complete foodservice
programs, healthfully inspired recipes, and thoughtfully engineered menus for many national
large retail supermarket chains and fast casual restaurant groups. He is the author of The Whole
Foods Market Cookbook – a Guide to Natural Foods with 350 Recipes (Clarkson Potter, 2002). A
celebrated food journalist with a vast readership, Steve writes special features for Cooking Light,
where he was a contributing editor for more than four years with a monthly column entitled
“Inspired Vegetarian.” He also wrote a weekly syndicated column called “Vegetarian Today”
for the Chicago Tribune news service, which was published in hundreds of newspapers across
the nation for over a decade. Steve currently writes a regular feature column for Relish.com,
with a readership of over 20 million. He is a graduate of The Culinary Institute of America in
Hyde Park, NY, where he was awarded a fellowship and served as chef instructor. His books
The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas
and Stovetop Grills were published by the American Diabetes Association in 2013 and 2014
respectively. (Plantation, FL)
Urvashi Rangan, PhD is the director of consumer safety and sustainability for Consumers
Union, the policy and action arm of Consumer Reports. As an environmental health scientist and
toxicologist, she oversees all of Consumer Reports' safety testing projects, risk assessments, and
serves as the lead spokesperson on these issues, translating complex scientific concepts into
actionable consumer advice and policy recommendations. She has expertise in food safety
issues, food labeling, risk assessment, and sustainable production practices. In addition to
appearing frequently in major news outlets, she also testifies to government bodies, has given
lectures at various universities and conferences, and has directly challenged critics of a
sustainable food system. (New York, NY) @UrvashiRangan
Menus of Change®
JUNE 2016
33
Jeff Regnart, MS is a consultant for the Alaska Seafood Marketing Institute in its Responsible
Fishery Management program. Jeff began his fisheries career in 1984 as a seasonal employee
with the Alaska Department of Fish and Game. During his undergraduate studies, he
commercially fished for salmon and halibut and spent summers as a sport fish guide. After
graduate school, Jeff obtained a permanent position with the Department, from which he was
promoted to increasingly complex and diverse positions during his tenure. From managing the
Naknek-Kvichak commercial fishing district within the Bristol Bay salmon fishery, to a regional
manager post over Bristol Bay and Cook Inlet commercial fisheries, Jeff ultimately assumed
responsibility for all aspects of the commercial fisheries that occur not only in Bristol Bay and
Cook Inlet, but also Prince William Sound. From 2011 to 2015, he served as director of the
Commercial Fishery Division for the Alaska Department of Fish and Game, managing
commercial, subsistence, and personal use fisheries within the jurisdiction of the State of
Alaska. Since 2000, Jeff has been involved in sustainable fishery certification schemes first with
the salmon fishery and as time has gone on, with other significant fisheries in the state as well.
He holds a bachelor of science in biology from Western Washington University and a master of
science in Fishery Management from Humboldt State University.
(Alexandria, LA) @Alaska_Seafood
Andrea Reusing is executive chef of The Durham Hotel in Durham, NC, and the chef and
owner of Lantern in Chapel Hill. The recipient of the James Beard Award for Best Chef:
Southeast in 2011, Andrea collaborates with small farms and producers across North Carolina
and is an advocate for food policy change. The founding chef and general manager of Enoteca
Vin, the critically acclaimed wine-focused restaurant in Raleigh, in 2002 she opened Lantern.
There she combines North Carolina ingredients with Asian flavors and has earned accolades
including America’s Top 50 Restaurants from Gourmet and one of America’s 50 Most Amazing
Wine Experiences from Food & Wine. At The Durham, Andrea revives American melting pot
and hotel classics, casting them in a modern light at the restaurant and rooftop bar. In 2011, she
published her first cookbook, Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter).
An absorbing journey through a year in her home kitchen as she cooks for family and friends,
the book was named one of the most notable cookbooks of the year by The New York Times.
Andrea is the founder of Kitchen Patrol, a non-profit project to improve children's access to
quality food through weekly cooking classes, and she serves on the boards of the Center for
Environmental Farming Systems, Chefs Collaborative, and Chefs Action Network.
(Durham, NC) @AndreaReusing
Allison Righter, MSPH, RDN is a nutrition and food safety instructor at The Culinary Institute
of America. She also works with the CIA’s Strategic Initiatives Group to coordinate the newly
formed Teaching Kitchen Collaborative and to bridge the CIA’s industry leadership work with
its educational curriculum for future chefs. After completing her undergraduate degree in
Public Health Studies from Johns Hopkins University, Allison earned a Master of Science in
Public Health in a coordinated program in dietetics at the Johns Hopkins Bloomberg School of
Public Health. Allison worked as a student research assistant at the Johns Hopkins Center for a
Livable Future (CLF) before joining the Center full-time as a program officer for the Food
Communities and Public Health program. Her work with CLF focused on providing technical
assistance and science advisory to the national Meatless Monday campaign, identifying
educational opportunities for dietitians and dietetic interns, and assisting with the Baltimore
Food & Faith Project and other community-based food system outreach initiatives. After
Menus of Change®
JUNE 2016
34
moving to the Hudson Valley, NY in 2013, Allison started working with the CIA as a research
project coordinator for a teaching kitchen pilot study in collaboration with the Harvard T.H.
Chan School of Public Health and as an adjunct nutrition instructor. In August 2015, she joined
the CIA as a full-time faculty member in the Culinary Science department to teach nutrition and
food safety to incoming culinary students in the associate’s degree program. Allison is a public
health professional with a passion for promoting and connecting the dots between health,
wellness, and a sustainable food system. She is also a spirited project manager, educator, writer,
and systems thinker who has presented and published on a variety of nutrition and food system
related topics to different audiences and appeared in many local and national media outlets.
(Hyde Park, NY)
Eric Rimm, ScD is professor of epidemiology and nutrition and director of the Program in
Cardiovascular Epidemiology at the Harvard T.H. Chan School of Public Health, and professor
of medicine at Harvard Medical School. For over two decades Eric has conducted extensive
research on the health effects of diet and lifestyle in relation to obesity and cardiovascular
disease. He also studies the impact of nutrition policy as it relates to the diets of school children
and the 15 percent of the U.S. population on food stamps. Eric has previously served on an
Institute of Medicine’s Dietary Reference Intakes Committee and more recently on the scientific
advisory committee for the 2010 U.S. Dietary Guidelines for Americans. He has published more
than 450 peer-reviewed publications during his 21 years on the faculty at Harvard. Eric is an
associate editor for the American Journal of Clinical Nutrition and the American Journal of
Epidemiology. He was awarded the 2012 American Society for Nutrition General Mills Institute
of Health and Nutrition Innovation Award. (Boston, MA) @EricRimm
Ted Russin is the associate dean of culinary science at The Culinary Institute of America. He
oversees the college’s baccalaureate degree program in culinary science, and he is responsible for
the curriculum, instruction, and program development for the entire academic major. He is also an
instructor for the Culinary Research and Development and Ingredient Functionality courses in the
program. Before assuming his current role in 2014, Ted was the CIA’s director of consulting, where
he managed the college’s services for food industry clients regarding menu and recipe
development projects and research and development programs. Prior to joining the CIA in 2012, he
was a research scientist for customer support and applications at CP Kelco in San Diego, CA. In
that role, he was responsible for food product development and technical support for chefs,
foodservice, and retail food product customers. Ted was host and creative development consultant
for the Cooking Channel special Geek-A-Licious in 2011 and a consulting expert and editor for the
gels, thickeners, and foams chapters in Nathan Myhrvold’s groundbreaking book, Modernist
Cuisine. He has worked with celebrity chefs Thomas Keller, Wylie Dufresne, Corey Lee, and
Adrian Vasquez, among others. Earlier in his career, Ted was a product and process development
chemist for Oleanergie F2001, Inc., in St-Hyacinthe, Quebec, Canada and a research chemist for the
Canadian government agency Agriculture and Agri-Food Canada. His research focusing on
ingredient functionality and new product development has been published in leading industry
and peer-reviewed publications. Ted holds a master of science in food science and agricultural
chemistry from McGill University as well as both a bachelor of science in food science from the
University of Manitoba and a bachelor of arts (with honors) in philosophy from the University of
Winnipeg. (Hyde Park, NY)
Menus of Change®
JUNE 2016
35
Tim Ryan ‘77, CMC, EdD, MBA has served as president of The Culinary Institute of
America (CIA) since 2001. Tim graduated from the CIA in 1977 and received both a bachelor's
and an MBA degree from the University of New Haven, and a doctorate degree in education
from the University of Pennsylvania. With the unique background of being a
Certified Master Chef and Culinary Olympic Champion with an Ivy League doctorate degree,
he is the first alumnus and faculty member to rise through the CIA to become president.
Working in the industry as a successful chef and restaurateur, he was recruited back to his alma
mater in 1982 to serve on the faculty and to develop and run the CIA's ground-breaking
American Bounty Restaurant. Tim was also the captain of the U.S. Culinary Team, leading the
group to victories at the first Culinary World Cup and the Culinary Olympics. To this day, no
other American team has been as successful in international competition. For his work in the
American Bounty and with the U.S. Culinary Team, he is recognized as a pioneer in the
American cuisine movement. During his tenure as president, and previously as executive vice
president, the college has developed major innovations, including the world’s first bachelor’s
degree programs in culinary arts management and baking and pastry arts management; a
highly successful publishing program; award-winning videos and television shows; and
dramatically expanded continuing education programs; while strengthening an already gifted
faculty. In 1998, Tim was named the ACF Chef of the Year. He has also served as ACF vice
president, president, and chairman. He currently serves on the Board of Trustees of the
National Restaurant Association's Educational Foundation. Tim has received awards from
virtually every food industry organization. He is especially proud of being one of five
Americans ever to receive the Presidential Medal from the World Association of Cooks Societies
and his induction into the James Beard Foundation's Who's Who of Food & Beverage in
America. (Hyde Park, NY) @CIACulinary
Matthew Sade, MBA is chief executive officer of Kite Hill. He has spent the last 20 years
building disruptive consumer brands that have challenged established industries with products
that are better for people and the planet. In his current role, Matthew leads Kite Hill’s efforts to
replace traditional dairy in people’s lives with great tasting, plant-based foods. By marrying
patented biochemistry with traditional dairy production techniques, Kite Hill has developed a
broad range of cultured nut milk products, including artisanal cheese, cream cheese, yogurt,
entrées, and even desserts. Prior to leading Kite Hill, Matthew was the chief marketing officer of
Impossible Foods, a company developing plant-based options to one day replace the
global reliance on industrially raised meat. He hasn’t always worked in the plant-based arena,
though: He came to Impossible Foods after founding Fork in the Road Foods, a leading
sustainable meat company. Matthew started his food career in strategy at Starbucks and
managed several food brands at The Clorox Company after earning his MBA from Cornell’s
Johnson School. (San Francisco, CA) @KiteHillCheese
Menus of Change®
JUNE 2016
36
Christine Seitz is vice president of Culinary Strategy and Innovation for Business Excellence at
Compass Group. She graduated in 1984 from California State University, Long Beach, with a
bachelor of science in Nutrition and Foodservice Management, after which she attended the
California Culinary Academy, graduating in 1986. Christine has worked in the restaurant
industry since high school. She joined Bon Appétit Management Company in 1987 as its first
executive chef, and from that position she developed into a general manager of a two-milliondollar account. After many years in the field she became a consultant for Bon Appétit and
Compass Group, managing over 120 new account openings, running corporate chef trainings,
and developing new food programs focusing on cuisines ranging from Southeast Asia to the
Middle East to south of the Equator. She joined Compass Group in the spring of 2012 as the
director of culinary development and was recently promoted to her current position. In this
capacity, she is working on a corporate food philosophy for healthy, sustainable menus and the
commitment to the adapted Menus of Change initiatives; working with distributors and chefs to
rescue produce through Imperfectly Delicious Produce; developing recipes; and guiding
profitability trainings. As part of a Bon Appétit-sponsored team, Christine was successfully
entered into the Guinness Book of World Records for “World’s Largest Stir Fry” in 2004.
(Pleasanton, CA) @Christine_Seitz
George Shannon, CEC is a lecturing instructor of culinary arts at The Culinary Institute of
America. He teaches breakfast cookery as part of the CIA’s Non-Commercial Food Service and
High-Volume Production Cookery course—a class that begins in the pre-dawn hours on the
college’s Hyde Park campus—providing breakfast to students and faculty before their morning
classes. He also spoke at the Menus of Change conference in 2015 about vegetable and grain
forward menus used at the college. Before joining the CIA faculty in 2013, George was sous chef
and chef garde manger at The Williamsburg Lodge in Williamsburg, VA. During his career, he has
also served as executive chef of The Tapas Lounge in Newport News, VA; executive chef and
owner of G. Arthur’s Culinary Events in Raleigh, NC; banquet chef and sous chef at Cherokee
Town and Country Club in Atlanta, GA; and rounds cook at the Williamsburg Inn and Trellis
Restaurant in Williamsburg, VA. George holds an Associate of Science degree from Thomas
Nelson Community College, and he completed the American Culinary Federation (ACF)
apprenticeship program at The Trellis Restaurant. A member of the ACF, he earned awards at chili
competitions in Raleigh, NC, in 2002 and 2003 and a silver medal at the ACF’s Hot Food
Competition in 1996. (Hyde Park, NY)
Bret Thorn is senior food editor of Nation’s Restaurant News. In that role, he is responsible for
spotting and reporting on food and beverage trends across the country.
From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering
restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after
spending about five years in Thailand, where he wrote articles about business, banking, and
finance as well as restaurant reviews and food columns for Manager magazine and Asia Times
newspaper. A magna cum laude graduate of Tufts University with a bachelor’s degree in history,
and a member of Phi Beta Kappa, Bret also studied traditional French cooking at Le Cordon
Bleu Ecole de Cuisine in Paris. His monthly column in Nation’s Restaurant News won the 2006
Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion
column. (Brooklyn, NY) @FoodWriterDiary
Menus of Change®
JUNE 2016
37
Michael Tlusty, PhD is the director of ocean sustainability science at the New England
Aquarium and a research faculty member at the University of Massachusetts Boston. His work
at the Aquarium is focused on developing sustainable aquaculture and determining the proper
balance between aquaculture and wild fisheries, as well as determining the role of seafood in
the larger issue of protein consumption. Much of Michael’s work in seafood involves working
with certification systems to improve them, and he has recently published the first theoretical
model for how certification can improve seafood production. Michael sits on the Global
Aquaculture Alliance Standards Oversight Committee, the Technical Advisory Group for the
Aquaculture Stewardship Council, and the Process and Benchmark Expert Working Group for
the Global Seafood Sustainability Initiative. Michael also carries out assessments of the
ornamental fish trade (which mirror many of the benefits and challenges of seafood), and he
conducts research on the multifactoral nature of bacterial diseases in crustaceans. Michael has a
BS in Animal Science from University of Illinois, and a PhD in biology from Syracuse
University. (Boston, MA) @Tlusty_NEAQ
Ken Toong, MBA is executive director of University of Massachusetts Amherst Auxiliary
Enterprises (AE), a position he has held for the past 16 years. AE is the umbrella for UMass
Dining, the nation’s largest campus dining operation with over 19,000 students on various meal
plans and 90 million dollars in annual revenue. UMass Dining serves over 55,000 meals daily,
including 15 world cuisines. Because of Ken’s leadership, UMass Dining was the first large
public university to serve sustainable seafood, grass-fed beef, and most recently 100-percent “no
antibiotics ever” chicken in all of its retail and residential operations. As the founder of the
annual Tastes of the World Chef Culinary Conference, Ken has inspired a network of chefs to
support a food system built on sustainability, flavor, and wellness. UMass Dining has received
many national awards for its innovative and quality programs, such as the White House
Campus Champions of Change Award 2012. In 2012, FoodService Director magazine named Ken
Toong to its inaugural list of the “20 most Influential” people and organizations having an
impact on the non-commercial foodservice industry. In 2013, the International Foodservice
Manufacturers Association (IFMA) awarded Ken as a recipient of a Silver Plate Award, which
recognizes excellence in eight segments of foodservice operations. Ken received his MBA (beta
gamma sigma) from the University of Massachusetts Amherst and a Bachelor of Business
Administration from Acadia University, Nova Scotia. He is a member of the Menus of Change
Sustainable Business Leadership Council, a board member of the Amherst Survival Center, and
most recently became the at-large director of the National Association of College & University
Food Services (NACUFS). (Amherst, MA) @UMassDining
Scott Uehlein ‘85 is vice president of product innovation and development at Sonic Drive-In, a
position he took after 17 years as corporate chef at Canyon Ranch. Scott is consistently
recognized for his creativity and expertise in the development and preparation of healthy
cuisine. He is the author of Canyon Ranch Nourish: Indulgently Healthy Cuisine (Viking Press,
2009) and co-author of Canyon Ranch Cooks (Rodale Books, October 2003). He received his
culinary training at The Culinary Institute of America in Hyde Park, NY. Prior to joining
Canyon Ranch, he studied with famed chef Madeleine Kamman at her school for American
chefs located at Beringer Vineyards in Napa Valley, CA, and served as executive chef at Los
Abrigados Resort in Sedona, AZ. Under his direction, Canyon Ranch cuisine was given top
honors by the readers of Condé Nast Traveler as well as Gourmet magazine. Scott has made guest
appearances on a variety of network and cable TV shows, including NBC’s Today Show, QVC,
Menus of Change®
JUNE 2016
38
The Food Network’s Sara’s Secrets, Into the Fire, and Best Of with Jill Cordes. He has also been
featured on E! Entertainment Television and Canada’s Vicki Gabereau Show, in addition to
numerous local and regional cooking programs. For two years, he hosted a weekly cooking
segment on KGUN 9 News at Noon, a Tucson ABC affiliate. Numerous national and
international newspapers and magazines have profiled Scott, including Bon Appétit, Self, Fitness,
Food Arts, Esquire, Nation’s Restaurant News, Chef magazine, and Health & Fitness UK. (Oklahoma
City, OK)
Robert Valgenti is associate professor of philosophy at Lebanon Valley College. His research
covers contemporary Italian philosophy, hermeneutics, biopolitics, and the philosophy of food.
He is a translator of Italian, most notably Luigi Pareyson’s Truth and Interpretation (2013), and
Gianni Vattimo’s Of Reality (2016). Bob is also the founder of E.A.T. (Engage, Analyze,
Transform), an undergraduate research group that works to transform the ethical, cultural,
environmental, and nutritional impact of the dining experience at Lebanon Valley College.
(Annville, PA)
Brendan Walsh ’80, CHE is dean of culinary arts at The Culinary Institute of America. He
oversees curriculum development and management of culinary arts education at the college
and is responsible for the quality of academic programming, services, and staffing of culinary
arts courses. He assumed his current job in 2012 after serving four years as a faculty member
and associate dean at the CIA. A 1980 CIA graduate, Brendan returned to his alma mater in
2008. Before that, he was the owner and executive chef of Elms Restaurant & Tavern in
Ridgefield, CT; North Street Grill in Great Neck, NY; and Coyote Grill in Island Park, NY; as
well as the founder and president of Chef Brendan Walsh Services/FWF Consulting. He was
also director of operations and executive chef of 661 North Corporation in Island Park and Sign
of the Dove Corporation in New York City. Earlier in his career, Brendan held various chef
positions at highly regarded restaurants around the country, including executive chef of
Arizona 206 in New York City, Water’s Edge in Long Island City, NY, and Ancient Mariner in
Florida, New York, and Connecticut; chef of Gotham Bar & Grill in New York City; and sous
chef at Stars in San Francisco. He served as lead chef for the Connecticut Farmland Trust from
1998 to 2010. A member of the James Beard Foundation, Brendan is one of four CIA faculty and
staff members to have been inducted into that organization’s Who’s Who of Food and Beverage
in America, receiving the honor in 1987. (Hyde Park, NY)
Arlin Wasserman is a principal and the founder of Changing Tastes, a consultancy that finds
value and opportunity at the intersection of the five major drivers of change in our food system:
sustainability, public health, information technology, demographics, and the changing role of
the culinary professional. The firm’s insights at the intersection of these forces are the basis for
the strategy, innovation, sustainability, and performance management services it provides to
Fortune 100 and growth-stage food companies, trade associations and partnerships, public
sector and private investors, and academic and nonprofit institutions. Arlin is also a fellow at
the Center for Leadership in Global Sustainability at Virginia Polytechnic Institute and State
University, and chair of the Sustainable Business Leadership Council for Menus of Change.
Formerly the vice president for sustainability and corporate social responsibility at Sodexo, he
led the company's North American sustainability efforts including environmental, health and
wellbeing, community engagement, and sustainable food and agriculture. (Lenox, MA)
@ArlinWasserman
Menus of Change®
JUNE 2016
39
Helen Wechsler is regional director of Bay Area food services for Google. Helen joined the
Google Food Team in June of 2013, and in her current role she supports a group of managers
and vendor partners whose sole goal is to delight Googlers with food choices and experiences
that allow them to be at their best at work, at home, and in their community. Helen has a
passion for food and has spent over 20 years working with food in a variety of capacities: She
has owned her own catering business, worked at a culinary school, consulted and trained
culinary teams in college and university foodservice, and most recently was the director of
dining at Boston College. Throughout her years in the food business, Helen has been resolute in
her pursuit of creating food experiences that reflect best in class culinary and service
experiences. A graduate of Trinity College, she has an advanced graduate certificate in
leadership from Boston College’s Carroll School of Management. (Mountain View, CA)
Walter Willett, MD, DrPH is professor of epidemiology and nutrition and chairman of the
Department of Nutrition at the Harvard T.H. Chan School of Public Health. He is also a
professor of medicine at Harvard Medical School. Walter graduated from the University of
Michigan Medical School before obtaining a doctorate in public health from Harvard. He has
focused much of his work over the last 35 years on the development of methods, using both
questionnaire and biochemical approaches, to study the effects of diet on the occurrence of
major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I
and II and the Health Professionals Follow-up Study. Together, these cohorts that include
nearly 300,000 men and women with repeated dietary assessments are providing the most
detailed information available on the long-term health consequences of food choices. He has
published over 1,500 articles, primarily on lifestyle risk factors for heart disease and cancer, and
has written the textbook, Nutritional Epidemiology. He also has four books for the general public:
Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating, which has
appeared on most major bestseller lists; Eat, Drink, and Weigh Less, co-authored with Mollie
Katzen; The Fertility Diet, co-authored with Jorge Chavarro and Pat Skerrett; and most recently,
Thinfluence, co-authored with Malissa Wood and Dan Childs. He is the most cited nutritionist
internationally, and is among the five most cited persons in all fields of clinical science. He is a
member of the Institute of Medicine of the National Academy of Sciences and the recipient of
many national and international awards for his research. (Boston, MA) @HarvardChanSPH
Venessa Wong is deputy business editor at BuzzFeed News and writes about food, beveragem
and restaurant companies. Previously, Venessa was an associate editor at Bloomberg
Businessweek. She first joined the publication in June 2009. Venessa also spent time as a freelance
writer and editor, contributing to both U.S. and China-based publications. (New York, NY)
@VenessaWWong
Menus of Change®
JUNE 2016
40
Helene York is the global director of responsible business for Compass Group at Google. In this
role, she oversees a procurement team as well as water, waste, and energy initiatives.
Previously she was national director of purchasing strategy and director of strategic initiatives
for Bon Appétit Management Company. Impatient with supply chains “as is,” she works to
understand what motivates suppliers and to partner with them on making significant
improvements. Helene has developed new produce, seafood, meat, chocolate, and coffee supply
chains for large-scale food services, and she has visited countless farms, fisheries, and
processors. Her deep passion is in helping create channels for byproducts dismissed as “waste,”
or sea vegetables (“eat what fish eat”). Helene started her career in food promoting sustainable
seafood to chefs who, along with supply chain managers, are the “choice editors” of our food
system and the real levers of change. She has served on the board of FishChoice and Humane
Farm Animal Care, been named an international Seafood Champion by SeaWeb, and presented
to audiences at the American Association for the Advancement of Science, the National
Academy of Sciences, and the Commonwealth Club. She also wrote for The Atlantic online
(Food Channel) for four years. Helene graduated from Harvard College and the Yale School of
Management. (San Francisco, CA)
Willa Zhen, MA, CHE is an associate professor of liberal arts at The Culinary Institute of America.
The courses Willa teaches in the college’s degree programs include Introduction to Gastronomy,
Anthropology of Food, and Applied Food Studies. Before joining the CIA faculty in 2011, she was a
graduate teaching assistant at the University of London, a contributing writer for Time Out Eating
and Drinking Guides: London, sub-editor of Polyvocia: The SOAS Journal of Graduate Research, and a
research assistant for the China in Comparative Perspective Network. Willa holds a master of
arts degree from the University of Sussex in Brighton, England, and a bachelor of arts from the
University of the Pacific. She is currently a PhD candidate at the School of Oriental and African
Studies (SOAS), University of London. Her awards include the Oxford Symposium on Food
and Cookery’s Cherwell Food History Studentship, Culinary Historians of New York Scholar’s
Grant, and the Universities’ Committee China in London Grant. Willa was also a Rotary
Ambassadorial Scholar in 2006 and 2007. She is a member of the American Anthropological
Association, SOAS Food Studies Centre, Society for the Anthropology of Food and Nutrition,
Society for East Asian Anthropology, and the Association for the Study of Food and Society.
(Hyde Park, NY)
Menus of Change®
JUNE 2016
41
SPONSOR COMPANY BIOGRAPHIES
The Alaska Seafood Marketing Institute (ASMI) is a commodity marketing board that works
actively with all segments of the foodservice industry to increase awareness and broaden the
demand for wild and sustainable Alaska seafood. A variety of custom designed resources are
available to help operators and distributors capitalize on the growing consumer popularity of
seafood. ASMI is your partner in supplying training tools, merchandising materials, and
promotional ideas that make it easy for you to add customer appeal to your menu.
www.alaskaseafood.org
Consumers all over the world enjoy California Almonds as a natural, wholesome, and quality
food product. The Almond Board of California (ABC) promotes almonds through its researchbased approach to all aspects of marketing, farming, and production on behalf of the more than
6,000 California Almond growers and processors, many of whom are multi-generational family
operations. Established in 1950 and based in Modesto, CA, ABC is a non-profit organization
that administers a grower-enacted Federal Marketing Order under the supervision of the
United States Department of Agriculture. Almonds are undeniably versatile, able to enhance
almost any flavor profile, and available in more forms than any other tree nut. For recipe ideas
and much more, please visit www.almonds.com/food-professionals.
American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors
and the foodservice industry. AEB works to educate manufacturers and developers of new food
products about the functionality and nutritional benefits of real eggs. To assist food companies,
AEB develops resource materials and makes egg experts available to answer technical
questions. For more information, formulation tips and assistance and functional egg
background, visit www.aeb.org
Aramark delivers experiences that enrich and nourish people’s lives through innovative
services in food, facilities management, and uniforms. United by a passion to serve, our 270,000
employees make a meaningful difference each day for millions of people in 21 countries around
the world. Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE,
rated number one among Diversified Outsourcing Companies, as well as among the World’s
Most Ethical Companies by the Ethisphere Institute. Connect with us on Facebook and Twitter
or learn more at www.aramark.com.
Avocados From Mexico (AFM), based in Irving, Texas, is the marketing powerhouse behind the
Mexican Hass Avocados Importers Association (MHAIA) and the Association of Growers and
Packers of Avocados From Mexico (APEAM). A combination of more than 19,000 orchards and
a blooming season that lasts all year long enables our growers to offer an uninterrupted supply
of fresh avocados, year-round. Bring flavor to the menu 365/24/7, using different avocado
techniques and menu ideation. Please visit www.Foodservice.AvocadosFromMexico.com for
more fresh culinary ideas, training, and partnership/promotional opportunities.
Menus of Change®
JUNE 2016
42
Barilla has been dedicated to delivering the highest-quality pasta since 1877, which has made
us a favorite of foodservice chefs and the #1 national brand in the U.S. Barilla is an Italian
family business that views nutrition as a sociable, joyous occasion, full of flavor, affection, and
sharing, and offers quality in the form of wholesome, safe products. Sustainability and social
responsibility guide our business strategies, and our mission is to help people live better,
longer, in a healthier environment. In 2009, the Barilla Center for Food and Nutrition (BCFN)
was founded with the aim of analyzing the major issues related to food and nutrition around
the world, to encourage the debate concerning them and propose concrete solutions. The BCFN
focuses on four broad topics: Food for Sustainable Growth, Food for Health, Food for All, and
Food for Culture. www.barillaus.com
Bush Brothers and Company began in 1908 as a canning facility for locally grown produce in
the east Tennessee area. Since those humble beginnings, Bush Brothers has grown into the
nation’s leading brand of canned beans. Bush is well known for their “secret family recipe” of
baked beans, and is currently launching additional value-added bean products like Taco Fiesta
Black Beans and Cajun Red Beans. Other Bush products include Kidney Beans, Pinto Beans,
Black Beans, Great Northern Beans, Garbanzo Beans, Blackeye Peas, Pork & Beans, Hominy,
and varieties with low and reduced sodium. Once known only in the Southeast, this familyowned, privately held company is now one of the foremost leaders in culinary innovation in
vegetable protein. www.bushbeansfoodservice.com
Canadian Lentils is actively working to increase the awareness and consumption of delicious
and nutritious lentils in North America. Lentils are a versatile ingredient, with a neutral flavour
profile, they absorb the flavors of any dish and can be used in much more than just soup and
curry - try them in anything from breakfast, snacks, to desserts! Not only are lentils delicious,
they are nutritious and economical - they are high in protein while being low in fat, and also
high in fiber. Learn more at www.lentils.ca
Chobani® is the maker of America’s No. 1 selling Greek Yogurt brand. Authentic strained
Chobani Greek Yogurt was founded on the belief that people have great taste, they just need
great options. That is why Chobani produces only the highest quality, best tasting products
made with only natural ingredients out of its New Berlin, New York plant and its new one
million square-foot production facility in Twin Falls, Idaho. Deliciously creamy and packed
with more protein than regular, unstrained yogurt, Chobani is an on-trend, versatile ingredient
and a great flavor carrier in both sweet and savory applications. Add it to dressings, soups,
smoothies and baked goods or use it as a sour cream or mayo substitute to lower the fat,
calories, and sodium while increasing the protein in dishes. www.chobani.com
Compass Group North America, based in Charlotte, NC, is the nation’s leading foodservice
management and support services company. From the nutritious and delicious meals we serve
to the facilities we manage, Compass Group aims to make a positive difference – each and every
day – for the communities and environments in which we operate. www.compass-usa.com
Menus of Change®
JUNE 2016
43
CSSI is a unique Chicago-based agency, combining comprehensive marketing services with
culinary-focused strategy. Working on behalf of leading manufacturers and commodity
associations, we secure product placements and develop innovative concepts to reach menu
decision makers at national chains and non-commercial outlets. With offices in Chicago, Los
Angeles, and Shanghai, CSSI offers both global reach and the ability to connect to local market
opportunities and trends, lending flexibility to adapt to the ever-changing food industry and
the specific needs of our broad client base. www.cssiculinary.com
Daiya Foods’ revolutionary dairy-alternative products are made from 100 percent plant-based,
sustainable ingredients and provide the same melt, stretch, texture and functionality of dairybased cheeses. Daiya Foods’ products are free of soy, dairy, casein, tree nuts, and gluten. Our
products include: shredded cheeses, slices, spreads, yogurt, salad dressing, gluten-free pizzas,
and a line of gluten- and dairy-free cheesecakes. Daiya products are currently available in
22,000 retail outlets and approximately 20,000 foodservice operations. Dairy-free cheese
represents over $100 billion in annual sales! For more information, visit www.daiyafoods.com
Davidson’s Safest Choice® is the producer for in shell pasteurized eggs. All natural Safest
Choice™ pasteurization uses a gentle warm water bath to eliminate Salmonella in eggs without
changing the nutrition or flavor. Your patrons can safely enjoy culinary creations that include
raw eggs, such as Hollandaise; Caesar salad dressing; sunny side up, poached, soft scrambled
eggs, and many more! Learn more at SafeEggs.com/foodservice.
Deoleo is a Spanish food group which is listed on the Spanish stock market under OLE. It is the
world leader in sales of bottled olive oil. Deoleo has an extensive presence in the world with
famous brands, which hold leading positions in the most important markets in the world. These
brands include CARBONELL, BERTOLLI, CARAPELLI, and SASSO. As an international group,
Deoleo has the leading brands in the areas and markets where it operates and only purveys
premium-quality products. www.Deoleo.com
Dole Packaged Foods, LLC develops a wide variety of products to provide fruit solutions for
the unique operational demands of foodservice operators. Dole backs its dedication to quality
with comprehensive food safety programs, stringent quality control measures, and ongoing
research and innovation. Check out the DOLE Chef-Ready Cuts, Fruit Purees and Vegetable
Purees, DOLE Fruit Bowls and others at www.dolefoodservice.com
Driscoll’s is passionate about growing premium fresh strawberries, blueberries, raspberries,
and blackberries. Family owned for over 100 years, Driscoll’s uses only natural breeding
methods to create plant varieties to produce ONLY THE FINEST BERRIES™. Our mission is to
continually delight berry consumers. Driscoll’s conventional and organic berries are grown by
independent farmers around the globe and are available year ‘round. www.driscolls.com
Google Food fuels over 81,000 people every day. Since our first executive chef joined the
company in 1999, food and how it helps build collaboration and innovation have been at the
heart of our culture. Google Food today includes over 185 Cafes, or restaurants, around the
world, serving over 108,000 meals in over 55 countries each and every day. Google Food is
constantly growing and evolving to create engaging and inspiring food experiences that
provide fuel for big, innovative thinking and collaboration among employees. www.google.com
Menus of Change®
JUNE 2016
44
The Grateful Burger Co is a New England-based business that specializes in healthy and
sustainable blended meat products. By combining beef and mushrooms with natural and lowimpact ingredients we have successfully created an innovative line of products ideal for the
foodservice and retail industries. We are striving to change the current landscape of the food
industry by providing healthy and sustainable alternatives. www.gratefulburger.com
Hain Pure Protein Corporation is a market leader for premium poultry and deli meats, with
trusted natural and certified organic brands Plainville Farms® and FreeBird® including new
Black Label delivering great-tasting products from farm to fork. Our poultry raised is never
ever given antibiotics and vegetarian fed. www.PlainvilleFarms.com
www.FreeBirdChicken.com
Hale & Hearty Soups has been crafting scratch made soups since 1995, first out of a small
kitchen in Chelsea Market and now from our USDA certified commissary in Brooklyn, NY. Our
34 stores span the NYC metro area as well as Long Island and Boston serving more than 5.7
million consumers a year. In addition to its retail store success, Hale & Hearty also makes the
same fresh products available across all Foodservice and Wholesale segments of business
including contract feeders, colleges, grocery stores, lodging, restaurants, hospitals, and much
more. The Foodservice business is in 19 states and growing, serving just under 1 million gallons
of soup per year to any operator who wants to deliver the Hale & Hearty experience to their
guests. www.haleandhearty.com
The illy caffè story begins in 17th century Trieste, Italy, one of the Adriatic port towns which
served as the gateway to coffee culture. Since 1933, the Illy family has been roasting coffee there,
continuing to transport its legacy of ingenuity into a new era. Over 7 million cups of illy coffee
are consumed daily throughout the world and its coffee is sold in more than 140 countries and
in over 100,000 of the world’s finest restaurants and cafés. www.illy.com
The Mushroom Council is composed of fresh-market mushroom producers or importers who
handle an average of more than 500,000 pounds of mushrooms annually. Fat-free, low-calorie
and nutrient-dense, mushrooms have natural antioxidants and essential vitamins and minerals,
making them nature's hidden treasure for healthy, delicious meals. Whether you're a member of
the foodservice industry or a health professional, mushroominfo.com is your one-stop shop for
mushroom recipes and information. www.mushroomcouncil.org
The National Peanut Board promotes USA-grown peanuts on behalf of more than 7,000
American peanut farmers and their families. NPB educates consumers and culinary
professionals about the flavor, versatility and nutritional benefits of peanut products.
www.nationalpeanutboard.org
Menus of Change®
JUNE 2016
45
Niman Ranch is a network of over 700 U.S. family farmers and ranchers that offers a complete
line of fresh beef, pork and lamb products, as well as a variety of smoked and uncured meats.
Our commitment to family farmers, humane animal care and sustainable agricultural practices
sets us apart from our competitors. These core values combined produce the highest quality
meats that make you feel confident when serving your customers. Find out more at
www.nimanranch.com.
The Northern Canola Growers (based in North Dakota) represent 95 percent of the canola
grown in the U.S. today. Canola oil is the perfect oil for all of your health and culinary needs
with it being the lowest in saturated fat of all oils on the market. Canola oil has an excellent fatty
acid profile, 11 percent omega 3s, high monounsaturated fat, and a high smoke point. With only
7 percent saturated fat, it has half the saturated fat of olive oil! Canola oil is mild and light and
lets the flavors of the other ingredients shine through…canola oil is also trans fat- and
cholesterol-free, which makes it very easy and affordable to meet the trans-free mandates in the
U.S.! To find out more about canola oil, its FDA Qualified Health Claim, and fun recipes go to
www.northerncanola.com
POM Wonderful. It starts with what we plant – Wonderful variety pomegranates. We grow
them in our own California orchards. Then, we see them through every step of the process –
from picking to shipping. The result? A portfolio of premium pomegranate ingredients and
finished products, ripe and ready for you. www.pomwonderful.com
Salt for Life® is a naturally-sourced alternative salt from NuTek Food Science that delivers
improved nutrition through unprecedented levels of sodium reduction and potassium
enrichment. Salt for Life is used as an ingredient by the top CPG companies and QSR chains;
and is available in bottles for at-home use. The mission of NuTek Food Science is to help create
great-tasting and affordable foods that enhance global health and wellness. Fast Company
highlighted the company as one of three companies that Bill Gates recognized as “Shaping the
Future of Food.” Learn more at: www.saltforlife.com
Samsung Electronics Co., Ltd. inspires the world and shapes the future with transformative
ideas and technologies, redefining the worlds of TVs, smartphones, wearable devices, tablets,
cameras, digital appliances, printers, medical equipment, network systems, and semiconductor
and LED solutions. We are also leading in the Internet of Things space through, among others,
our Smart Home and Digital Health initiatives. We employ 319,000 people across 84 countries
with annual sales of US $196 billion. To discover more, please visit our official website at
www.samsung.com and our official blog at global.samsungtomorrow.com.
Sea to Table, owned and operated by the Dimin family, partners with independent fishermen
and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating
better markets for their catch. Shipping to over 1,000 chefs at restaurants and institutions in 46
states, Sea to Table only sources wild, domestic seafood that is sustainably harvested and
traceable directly to the point of landing. www.sea2table.com
Menus of Change®
JUNE 2016
46
Sun Rich Fresh Foods provides high quality fresh-cut fruit to North America through four
state-of-the-art Fresh Facilities in Vancouver, BC; Los Angeles, CA; Reading, PA;and Toronto,
ON. All facilities are SQF certified. Sun Rich Fresh Foods’ focus is fresh, high quality cut fruit;
fruit is their passion and their expertise. Visit www.sun-rich.com to learn more.
Taylor Shellfish Farms, a fifth generation family owned company, is the largest producer of
farmed shellfish in North America. Located in Washington State, Taylor Shellfish ships high
quality fresh oysters, clams, geoducks, and mussels daily for use by many of America’s and
Asia’s leading chefs. Each order represents a deep commitment to premium quality, exceptional
customer service and marine sustainability. www.taylorshellfishfarms.com
TerraVia™ is a next generation food, nutrition and specialty ingredients company that
harnesses the power of algae, the mother of all plants and earth’s original superfood. TerraVia’s
algae-based food ingredient platform delivers innovation and sustainable solutions to the food
industry. Algae-based products are unique in that they can significantly improve total health
benefits – decrease calories, decrease saturated fat, and decrease cholesterol – without
compromising taste. Our ingredients open a new world of possibilities in rich taste, enticing
texture, high nutrition, and environmental sustainability. www.terravia.com
Trident Seafoods has become the largest vertically-integrated seafood company in North
America since its founding, yet we still hold true to the same beliefs we held four decades ago.
We believe that fish is our future, because it’s the healthiest protein we can put in our bodies.
We believe that this gift from the oceans is one we can never take for granted. We treat the sea
with the respect it deserves, working toward sustaining a thriving and abundant ocean for
generations to come. Many other seafood companies buy the fish they sell to you. We don’t. We
catch our own. We have our own fleet of state-of-the-art fishing vessels, where our fish are
caught, prepared and frozen right onboard. And we partner with only the most experienced
fishermen—who have been with us for decades, and who respect the oceans as much as we do.
www.tridentseafoods.com
Truitt Family Foods makes Foods that Make a Difference. We utilize the finest Northwestgrown beans in our products – which include canned beans for the foodservice kitchen and the
retail consumer, and premium American-made shelf-stable hummus and Dippers for Grab and
Go. Our difference is in a delicious, traceable and sustainable product that is good for the
farmer, good for the planet, and ultimately good for you. www.truittfamilyfoods.com
Tyson Food Service is one of the world's largest producers of chicken, beef, pork and prepared
foods that include leading brands such as Tyson®, Jimmy Dean®, Hillshire Farm®, BONICI®,
Sara Lee®, Ball Park®, Wright®, Chef Pierre®, ibp Trusted Excellence®, Mexican Original®, and
State Fair®. Tyson Food Service has the expertise, insights and production capabilities to give
you MORE—all from one trusted place. For more information, visit
www.TysonFoodService.com
Unilever Food Solutions creates ingredients that save precious prep time in the kitchen,
without compromising on flavor or flair. And constantly provide ideas and inspiration that
keep your menu fresh and exciting. We help chefs all over the world serve tasty, wholesome
meals that keep guests coming back for more. We’ve been in food since the 1880s, and home to
Menus of Change®
JUNE 2016
47
some of the world’s favorite brands: Knorr®, Hellmann’s®, Best Foods®, and Lipton®. We
work closely with businesses of all sizes, from independent restaurants, retail foodservice,
national chains to contract caterers, in 74 countries. Our purpose is to make sustainable living
commonplace through the Unilever Sustainable Living Plan. We are developing new business
practices that grow both our company and communities, meeting people's desire for more
sustainable products and creating a brighter future. Learn more at www.ufs.com
Verlasso, Harmoniously Raised Fish has taken the lead in establishing a new model for fish
farming. It’s an evolutionary way of thinking about raising salmon. Located in the Patagonia,
Verlasso is a vital part of the changes that can be seen in the aquaculture industry today. Their
standards are guided by Monterey Bay Aquarium’s Seafood Watch as well as the World
Wildlife Fund’s sustainability goals in an effort to raise salmon in harmony with the natural
world while providing a sustainable protein to an ever growing population.
www.verlasso.com
VerTerra believes that every culinary creation deserves a beautiful, sustainably crafted
foundation. We repurpose earthly discards - like fallen leaves and reclaimed wood - to design
elegant dinnerware, boxes, and trays. Our lightweight yet durable products stand up to hot
foods, liquids, acids, and oils to deliver the performance you need indoors or out.
www.verterra.com
Vitamix has designed and manufactured high-performance blenders that continually set the bar
in the global commercial blending industry, and in the household market, for decades.
Delivering superior quality blends, improved speed of service, and unmatched reliability, the
company has been in business for more than 90 years and its products are sold in more than 100
countries worldwide. Learn more at www.vitamix.com/Commercial
Wayne Farms is the sixth largest poultry producer in the U.S. and a leading provider to the
foodservice industry. A privately owned company, we raise our chickens humanely on family
farms. We market a wide range of fresh and prepared foods, available all natural, antibiotic free
and Halal, under the brand names of WAYNE FARMS®, DUTCH QUALITY HOUSE®,
PLATINUM HARVEST®, and CHEF’S CRAFT®. We are driven by innovation and work
together with customers to make chicken amazing. www.waynefarms.com
WhiteWave - At WhiteWave Away From Home, we're pioneers in providing responsible foods
people love to eat, in all the places they love to go. With leading brands including International
Delight®, STok®, and LAND O LAKES®, coffee creamers and beverages; Silk®, So Delicious®
and Vega™ plant-based foods and beverages; Horizon Organic®, and Wallaby Organic®,
premium dairy products and Earthbound Farm®, organic salads, fruits and vegetables, we're
Changing the Way the World Eats for the Better®. To learn more about WhiteWave Away From
Home, visit www.whitewavefoodservice.com
Wonderful Citrus is North America’s largest vertically integrated grower, shipper and packer
of fresh citrus. We harvest over 50,000 acres of fresh citrus in California, Texas and Mexico and
we process more than 25 million cartons year-round. We produce Wonderful® Halos®
California mandarins, Wonderful® Sweet Scarletts® Texas red grapefruit, as well as navels,
Menus of Change®
JUNE 2016
48
Valencias, lemons, limes, minneolas, and other varieties. To learn more:
www.wonderfulcitrus.com | www.halosfun.com | www.sweetscarletts.com
Wonderful Pistachios & Almonds - Here in the San Joaquin Valley, the warm days and cool
nights work in harmony with the region’s naturally rich soils to create perfect growing
conditions for the perfect snack — nuts that are heart-healthy and a good source of fiber, loved
by consumers around the globe. Wonderful Pistachios & Almonds is the world’s largest grower
and processor of almonds and pistachios; in tandem with our Grower Partners, we farm 125,000
sunny acres (50,000 hectares) that deliver 450 million pounds (204 million kg) of nuts. Our
specialty crops are grown, processed and marketed under one entity, Wonderful Pistachios &
Almonds, ensuring the finest quality every step of the way — from our trees to your hearts.
www.wonderfulpistachiosandalmonds.com | www.getcrackin.com
Wood Stone, with over 10,000 installations in 75+ counties worldwide, is the leader in stone
hearth and speciality commercial cooking equipment. From countertop ovens to vertical
rotisseries and planchas, we have the equipment for you. Proudly designed and manufactured
in the USA for over 20 years. For more information visit www.woodstone-corp.com or call 800988-8103
Zespri is the world’s largest marketer of kiwifruit. Most of Zespri Kiwifruit is grown in New
Zealand. Varieties include Zespri Sungold Kiwifruit (a new & unique gold kiwifruit variety!)
and Zespri Green Kiwifruit. Organic supply is available for both Sungold and Green Kiwifruit.
All Zespri Kiwifruit is grown under a rigorous quality assurance program that is the best in
orchard management. www.zespri.com | www.zesprikiwi.com
Menus of Change®
JUNE 2016
49
TUESDAY, JUNE 14TH
Menus of Change®
JUNE 2016
50
REGISTRATION AND REFRESHMENTS
Crispy Canadian Red Lentil Fritters with Spiced Tahini Yogurt Sauce
Dark Chocolate, Canadian Lentil and Dried Blueberry Bark
Raspberry, Ginger and Lemon Shrub
Sponsored by:
Menus of Change®
JUNE 2016
51
CRISPY CANADIAN RED LENTIL FRITTERS WITH
SPICED TAHINI YOGURT SAUCE
Yield: 20 Portions
Ingredients
Amounts
Baharat Seasoning
Dried mint
Dried oregano
Ground cinnamon
Ground coriander
Ground cumin
Ground nutmeg
Lemon juice
1½
1
1½
1½
1½
1½
3½
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
tsp.
Tbsp.
Spiced Tahini Yogurt Sauce
Lemon juice
Baharat Seasoning (see above)
Garlic clove, mashed
Yogurt
Tahini
Salt
Water
3½
1
¼
1
¼
as
as
Tbsp.
Tbsp.
tsp.
cup
cup
needed
needed
Red Lentil Fritters
Olive oil
Onion, white, minced
Carrots, finely chopped
Tomato paste
Paprika, hot
Ground cumin
Canadian Red lentils, split, rinsed
Water
Bulgur, medium
Salt
Ground black pepper
2
1
1
1
2
1
1
4
1
as
as
Tbsp.
ea.
ea.
Tbsp.
tsp.
tsp.
cup
cups
cup
needed
needed
Chickpeas or lentil flour
Canola oil
Pomegranate molasses
Micro mint
as
as
as
as
needed
needed
needed
needed
Method
1. For the Baharat Seasoning: Combine all ingredients in a bowl.
Menus of Change®
JUNE 2016
52
2. For the Spiced Tahini Yogurt Sauce: Combine lemon juice, Baharat Seasoning, and garlic in
medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season with
salt. If too thick, thin with water.
3. For the Red Lentil Fritters: Heat the oil in a medium saucepan over medium heat. Add the
onion and carrot, and cook over moderate heat, until softened, about 5 minutes. Stir in the
tomato paste, paprika and cumin, then add the lentils and water, and bring to a boil.
Simmer over moderate heat until the lentils are tender and have absorbed about threefourths of the liquid, about 8 minutes. Stir in the bulgur and remove from the heat. Let stand
until the liquid is absorbed and the bulgur is softened, about 20 minutes. Season with salt
and pepper. Transfer to a rimmed baking sheet; spread in an even layer to cool.
4. Put ½ -cup of flour in a plate. Divide the lentil mixture into 16 portions; form into ¾-inch
thick patties. Dredge the patties in the flour, shake off any excess, and set on a floured
baking sheet. In a large skillet, heat ¼- inch of vegetable oil until shimmering. Working in
batches, fry the patties over moderately high heat, turning once, until golden, about 5
minutes. Drain on paper towels. Add more oil to the skillet as necessary.
5. Serve with a drizzle of Spiced Tahini Yogurt Sauce, pomegranate molasses, and a sprig of
micro mint
Source: Adapted from Ana Sortun
Menus of Change®
JUNE 2016
53
DARK CHOCOLATE, LENTIL, AND DRIED BLUEBERRY BARK
Yield: 1 Pound
Ingredients
Amounts
Split Canadian red lentils
Dark chocolate, finely chopped
Dried blueberries, chopped
Pumpkin seeds, roasted, and salted
Coconut, toasted
Ground cinnamon
¼
14
¼
¼
2
½
cup
oz.
cup
cup
Tbsp.
tsp.
Method
1. Soak dry lentils in water for 1 hour. When ready, heat oven to 350˚F (180˚C). Thoroughly
drain the lentils and scatter on a lined baking tray. Roast in oven until crispy, turning over
once, approximately 15 to 20 minutes. Transfer to a bowl to cool.
2. Temper the chocolate by slowly melting 300 grams of chopped chocolate over a double
boiler. Once melted, slowly add the un-melted 100 grams of chocolate in several additions.
Remember to carefully watch the temperature. This fresh chocolate will help slowly lower
the chocolate temperature while adding new crystals to the melted chocolate. At this stage
of tempering you are trying to reach 79˚F (26˚C). The next step is to slowly raise the
temperature of the chocolate to 82 to 83˚F (28˚C). Do this by boiling the water in the pan,
taking it off the stove and placing the bowl with the chocolate over top as needed to get to
the temperature. To be sure the chocolate is properly tempered, dip the tip of a clean, dry
knife in the bowl and allow it to stand for a couple of minutes. The chocolate on the knife tip
will begin to reach a nice hard, shiny state.
3. Stir half of the roasted lentils into the chocolate. Make sure you wipe the bottom of the bowl
clean from any moisture. Spread the mixture out onto a prepared baking sheet, about ½inch (1 cm) thick. Scatter remaining lentils, blueberries, seeds, coconut, and cinnamon on top
of the chocolate. Set bark aside at room temperature to harden. Break into angled pieces.
Store in an airtight container at room temperature.
Note: You can use the microwave method by slowly heating at 10 second intervals (defrost
mode), while checking the temperature and stirring at each interval until the desired
temperature is reached. If you are having issues tempering the chocolate, simply freeze the bark
before serving.
Source: Adapted from www.lentils.ca
Menus of Change®
JUNE 2016
54
RASPBERRY, GINGER, AND LEMON SHRUB
Yield: 2 Cups
Ingredients
Amounts
Concentrate
Raspberries
Sugar
2 cups
1 cup
Ginger, ¼” sliced, and smashed
Lemon zest, ½” strips, no pith
Apple cider vinegar, raw, unfiltered
Club soda
Ice
6
8
1
as
as
ea.
ea.
cup
needed
needed
Method
1. For the Concentrate: In a medium bowl, combine the raspberries and sugar, using your hands
to crush the raspberries until completely broken down. Cover and store in the refrigerator to
macerate for at least 2 hours and up to 2 days.
2. Combine the ginger, lemon, and vinegar in a small non-reactive bowl and store in a cool,
dark place for at least 2 hours and up to 2 days.
3. Using a rubber spatula, press down on the raspberry mixture through a fine-mesh sieve into
a medium bowl. Discard the solids. Strain the vinegar through the same sieve. Discard the
ginger and zest.
4. Pour the syrup and vinegar mixture into a Mason Jar and store in the refrigerator for a week
before serving.
5. Mix ½ club soda to every 2 tablespoons raspberry mixture and mix gently. Place in a
beverage dispenser and serve over ice.
Variation: You can turn the shrub into a cocktail by adding gin to taste. Garnish with a lemon
wedge.
Note: Concentrate can be made 3 days ahead. Keep chilled.
Source: Adapted from tastingtable.com
Menus of Change®
JUNE 2016
55
OPENING RECEPTION
Unilever Food Solutions
Farro, Chickpea, and Summer Vegetable Salad with Creamy Herb Vinaigrette featuring
Hellmann’s Light Mayonnaise and Knorr Ultimate Low Sodium Vegetable Base
Spicy and Sour Soup with Shiitake Mushrooms and Alaskan Spot Prawns,
featuring Knorr Ultimate Low Sodium Chicken Base
Vietnamese Banh Mi Slider with Shiitake Mushroom and Chicken Meatballs, Pickled
Daikon, Carrots & Cucumbers, featuring Hellmann’s Light Mayonnaise
Canadian Lentils
Canadian Lentil & Braised Pork Carnitas Tacos with Roasted Tomatillo Salsa
Charred Beet and Canadian Lentil Salad with Citrus Vinaigrette and Toasted Almonds
Almond Board of California
Whole Grain Flatbread with Almond Romesco, Roasted Zucchini, Pickled Cipollini
Onions, Arugula, Aged Goat Cheese, and Toasted Almonds
Barilla America
Si, Mediterraneo! Barilla Whole Grain Rotini Pasta Salad with Cherry Tomatoes & Basil
Bush’s Best Beans
Carrot Top and Bush’s Best Beans Garbanzo Frittelle
and Roasted Carrot Hummus with Za’atar Spice
Beverage Stations
Coffee Balsamic Shrub
Greystone Cellars Chardonnay, Merlot, & Cabernet Sauvignon
The Brewery at the CIA
Sponsored by:
Menus of Change®
JUNE 2016
56
FARRO, CHICKPEA, AND SUMMER VEGETABLE SALAD
WITH CREAMY HERB VINAIGRETTE
Yield: Twenty, 3 Ounce Portions
Ingredients
Amounts
Creamy Herb Vinaigrette
Dill, stems, removed
Parsley leaves
Chives, chopped
Hellmann’s Light Mayonnaise
Buttermilk
Cider vinegar
Salt
Ground black pepper
Tabasco
¼
¾
1/3
¾
½
2
½
1/8
¾
cup
cup
cup
cup
cup
Tbsp.
tsp.
tsp.
tsp.
Farro, cooked in vegetable stock
1 cup
Chickpeas
1 cup
Zucchini, seeds removed, medium dice 1 cup
Red peppers, medium dice
1 cup
Yellow peppers, medium dice
1 cup
Cucumbers, seeds removed,
1 cup
medium dice
Pear tomatoes, halved
1 cup
Green onions, sliced
¼ cup
Parsley, coarse chopped
2 Tbsp.
Chives, chopped
2 Tbsp.
Salt
as needed
Ground black pepper
as needed
Method
1. For the Creamy Herb Vinaigrette: In a food processor, combine the dill, parsley, thyme, and
chives with the mayonnaise; process until the herbs are chopped. With the motor running,
slowly pour in the buttermilk and then add the vinegar, salt, pepper, and hot sauce. Taste
and adjust seasoning as needed
2. Combine the farro, chickpeas, and remaining ingredients in a large bowl. Season with salt
and pepper. Let sit for 10 minutes. Drain any excess liquid and toss with the Creamy Herb
Vinaigrette to coat.
Menus of Change®
JUNE 2016
57
SPICY AND SOUR SOUP WITH SHIITAKE MUSHROOMS
AND ALASKAN SPOT PRAWNS
Yield: 8 Portions
Ingredients
Amounts
Canola oil
Alaskan Spot Prawns (26/30),
medium, peeled, deveined, cut in
half length wise, shells reserved
Lemon grass stalk, slightly pounded
and cut into 1” pieces
Galanga slices
Kaffir lime leaves
Chicken stock
Shiitake Mushrooms, sliced
Thai chile paste (nam prik pao)
Tomatoes, large, cut into 8 pieces or
cherry tomatoes cut in half
Fish sauce
Lime juice
Thai chilies, sliced thin
Cilantro sprigs
2 Tbsp.
1 lb.
8 ea.
12
24
9
2
6-8
2
ea.
ea.
cups
cup
Tbsp.
ea.
8
10
4
16
Tbsp.
Tbsp.
ea.
ea.
Method
1. In a soup pot, heat canola oil and add prawn shells. Sauté until aromatic and red in color.
2. Add lemon grass, galanga and kaffir lime leaves, sauté 1 minute. Add chicken stock, bring
to a boil, and reduce heat to simmer, cook until aromatic, approximately 10 minutes. Drain,
reserving broth. Return to the pot and bring to a simmer.
3. Add mushrooms and chile paste. Simmer for 10 minutes or until the mushrooms are tender.
When ready to serve, bring back to a simmer and add the prawns and tomatoes. Cook until
the prawns are just cooked through, approximately 45 seconds. Stir in the fish sauce, lime
juice, chilies, and cilantro. Serve immediately.
Source: Adapted from Chai Siriyarn
Menus of Change®
JUNE 2016
58
VIETNAMESE BANH MI SLIDER WITH SHIITAKE
MUSHROOM AND CHICKEN MEATBALLS,
PICKLED DAIKON, CARROTS, AND CUCUMBERS
Yield: 8 Portions
Ingredients
Amounts
Sriracha Mayonnaise
Hellmann’s Light mayonnaise
Sriracha chili sauce
Lime, juice of
Soy sauce
Hanoi Chicken Meatball
Lemongrass, finely minced
Garlic clove, minced
Onions, finely minced
Egg, beaten
Fish sauce
Sugar
Five spice powder
Ground chicken thigh
Roasted Mushroom Base
(recipe follows)
Canola oil
Fish sauce
Lime juice
1
2
1
as
2/3
2
2/3
2
2
2
1
3
20
1
1
¼
1
1
1
Whole grain banh mi buns,
18” split lengthwise
half of the centers hallowed out
Green onions threads
Cilantro sprigs
Thai basil, leaves
Mint, leaves
Hothouse cucumber, halved lengthwise,
cut into strips 6” long and ¼” thick
JUNE 2016
cup
Tbsp.
cup
ea.
Tbsp.
Tbsp.
Tbsp.
lb.
oz.
1 oz.
as needed
as needed
Pickled Vegetables
Rice wine vinegar
Water
Sugar
Salt
Carrots, julienned
Daikon radish, julienned
Menus of Change®
cup
Tbsp.
ea.
needed
59
cup
cup
cup
Tbsp.
lb.
lb.
2 ea.
½
¼
¼
¼
1
cup
cup
cup
cup
ea.
Jalapeño, thinly sliced, optional
Soy sauce, low-sodium
Ground black pepper
1 ea.
4 tsp.
as needed
Method
1. For the Sriracha Mayonnaise: Mix all ingredients in a bowl until smooth and taste for
seasoning. Adjust as necessary.
2. For the Hanoi Chicken Meatball: Combine the first 7 ingredients and stir well. Add ground
chicken and Roasted Mushroom Base, and using a fork, stir and beat together well to blend.
Set aside to marinate in the refrigerator for at least 2 hours.
3. Form into 1 ½-inch wide meatballs. Set aside until ready to cook.
4. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat
the bottom. When the pans are hot, add the meatballs and cook on all sides for 2 to 3
minutes. Place on parchment lined baking sheets. Finish in a hot oven. Adjust seasoning
with fish sauce and lime juice.
5. For the Pickled Vegetables: Bring the vinegar, water, sugar, and salt to a boil and then turn off
the heat once it reaches a boil. Place the carrots and radishes in a nonreactive container and
pour the hot pickling liquid over them. Allow them to cool to room temperature and
refrigerate overnight.
6. Spread the inside of each whole bun with 2 tablespoons of the Sriracha Mayonnaise,
followed by the Pickled Vegetables, green onions, herbs, 2 to 3 cucumber slices, and 2
jalapeño slices.
7. Sprinkle 1 teaspoon soy sauce on top, then garnish with some ground pepper and serve
immediately.
Menus of Change®
JUNE 2016
60
ROASTED MUSHROOM BASE
Ingredients
Amounts
Extra-virgin olive oil
Crimini mushrooms, cut in ¼
Shiitake mushrooms., stemmed, cut in ¼
Salt
Ground black pepper
Mushroom powder
½
1
1
½
¼
1
cup
lb.
lb.
tsp.
tsp.
tsp.
Method
1. Preheat the oven to 400°F.
2. In a large bowl, combine the olive oil, diced mushrooms, salt, and pepper; toss to combine.
3. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in an
even layer to ensure even roasting. Place in the preheated oven and roast for 15 minutes,
stirring every 5 minutes to ensure evening browning. Remove and cool. Process briefly in a
food processor until chopped fine but with some small pieces left. Add the mushroom
powder and incorporate thoroughly.
Menus of Change®
JUNE 2016
61
CANADIAN LENTIL AND BRAISED PORK CARNITAS TACOS
WITH ROASTED TOMATILLO SALSA
Yield: 8 to 10 Portions
Ingredients
Amounts
Pickled Red Onions
Onions, red, extremely thin (1/16 “)
Lime juice
Orange juice
Chile habanero, seeded, minced
Sugar
Salt
Ground black pepper
2
½
½
2
1
as
as
lb.
cup
cup
ea.
Tbsp.
needed
needed
Roasted Tomatillo Salsa
Tomatillos, fresh husked, washed
White onions, chopped
Garlic cloves
Serrano chilies, stemmed only
Cilantro, roughly chopped, with stems
Water
Salt
Ground black pepper
3
1
4
3
1
1
as
as
lb.
lb.
ea.
ea.
bu.
pt.
needed
needed
Carnitas
Pork shoulder, boneless, cut in 2” cubes 3 lb.
Coffee, finely ground
2 Tbsp.
Chili powder
2 Tbsp.
Ground cumin
1 tsp.
Salt
as needed
Pepper
as needed
Canola oil, olive oil, or lard, for cooking 1 oz.
Onion, thinly sliced
1 ea.
Canadian Green lentils
½ cup
Corn tortillas, 4 “
Avocados, peeled, seeded, and sliced
Micro cilantro
2 dz.
3 ea.
¼ cup
Method
1. For the Pickled Red Onions: Mix all the ingredients together in a stainless steel bowl. Cover
and refrigerate overnight. Drain excess liquid before using.
Menus of Change®
JUNE 2016
62
2. For the Roasted Tomatillo Salsa: Place the washed tomatillos, onions, garlic, and chilies on half
sheet tray. Roast in a preheated 400°F oven for 20 to 30 minutes. There should be a little
color on the vegetables. Set aside to cool.
3. Place the cooked tomatillo mixture in a blender with the cilantro and purée in small batches
with enough water to aid in the puréeing. Do not purée the sauce too fine—it should still
have some texture.
4. Season with salt and black pepper. Chill until needed.
5. For the Carnitas: Preheat the oven to 300˚F.
6. Pat the pork dry with paper towel and rub it all over with the coffee, chili powder, and
cumin, then sprinkle generously with salt and pepper.
7. Set a large, heavy skillet or ovenproof pot over medium-high heat. Add a drizzle of oil and
brown the meat well on all sides; transfer to a plate, add another drizzle of oil to the pan,
and cook the onions, stirring to loosen any browned bits, for 4 to 5 minutes.
8. Add the lentils to the pot along with 1 cup of water. Place the browned pork on top, cover
and braise in the oven for 2 ½ to 3 hours, until the meat is very tender. Break or pull the
meat apart with two forks.
9. Heat a corn tortilla. Place 1 to 2 ounces of carnitas in the tortilla. Top with a tablespoon of
Roasted Tomatillo Salsa, a slice of avocado, Pickled Red Onions, and micro greens.
Menus of Change®
JUNE 2016
63
CHARRED BEET AND CANADIAN LENTIL SALAD
WITH CITRUS VINAIGRETTE AND TOASTED ALMONDS
Yield: 8 Portions
Ingredients
Amounts
Citrus Vinaigrette
Orange juice
Sherry vinegar
Lemon juice
Dijon mustard
Olive oil
Salt
Ground black pepper
1
¼
¼
1
½
½
as
as
Charred Beets
Red, orange, or yellow beets, medium,
scrubbed, ends trimmed, and
greens reserved
Red wine vinegar
Thyme
Bay leaf
Water
Salt
Ground black pepper
Canola oil
Salt
Ground black pepper
Canadian Green lentils, cooked
in vegetable stock
Orange supremes
Beet greens, small, tender, stemmed,
Wild arugula
Garnish
Almonds, sliced, toasted
Goat cheese, crumbled
cup
cup
cup
Tbsp.
cup
cup
needed
needed
4 ea.
5
4
2
1
as
as
as
4
Tbsp.
Tbsp.
ea.
ea.
needed
needed
needed
Tbsp.
as needed
as needed
2 cups
½ cup
1 cup
1 cup
¼ cup
¼ cup
Method
1. For the Citrus Vinaigrette: Place the orange juice in a small pot and reduce over medium heat
to ¼ cup. Cool. Combine the reduced orange juice, sherry vinegar, lemon juice, and mustard
in a bowl. Whisk in oil to emulsify. Season with salt and pepper.
Menus of Change®
JUNE 2016
64
2. For the Beets: Cook yellow beets separate from red beets. Put beets, vinegar, olive oil, thyme,
and bay leaf into a 4-quart saucepan. Pour in enough water to cover beets by 1-inch and
season with salt and pepper. Bring to a boil and reduce heat to medium-low; simmer until
beets are tender and a toothpick slides easily into them, 30 to 45 minutes. Drain beets and let
cool slightly. Working with one beet at a time, put beet between 2 sheets of parchment
paper and press with your hand to partially flatten it so that it still remains intact. Repeat
with remaining beets and set aside.
3. Heat 2 tablespoons of canola oil in a 12-inch cast-iron skillet over medium-high heat until
almost smoking. Add two smashed beets and cook, flipping once with a metal spatula, until
the skins are charred, about 3 minutes. Repeat with remaining canola oil and beets. Season
beets with a little Citrus Vinaigrette, salt and pepper.
4. Combine the beets, lentils, oranges, arugula, and beet greens in a bowl. Season with salt and
pepper. Toss with Citrus Vinaigrette. Garnish with toasted almonds and goat cheese.
Menus of Change®
JUNE 2016
65
WHOLE GRAIN FLATBREAD WITH ALMOND ROMESCO,
ROASTED ZUCCHINI, PICKLED CIPPOLINI ONIONS,
ARUGULA, AGED GOAT CHEESE, AND TOASTED ALMONDS
Yield: 8 Portions
Ingredients
Amounts
Pickled Cippolini Onions
Cippolini onions, small, peeled,
Thyme sprigs
White wine vinegar
Sugar
Garlic cloves, halved
Bay leaves
Serrano chile, halved
Olive oil
Salt
Romesco Sauce
Ancho chiles, destemmed, de-seeded
Almonds, toasted
Garlic cloves, large, minced
Red bell pepper, roasted, peeled,
seeded, and chopped
Tomato, fresh or canned, peeled,
seeded, or 2 Tbsp. tomato paste
Sweet pimentón or sweet paprika
Red wine vinegar
Salt
Roasted Zucchini
Zucchini, sliced, ½ “ thick
Olive oil
Thyme, chopped
Salt
Ground black pepper
Whole grain flatbreads, 8”par cooked
or Whole Wheat Pizza Dough
(recipe follows)
Arugula
Garrotxa cheese or goat cheese,
crumbled
Menus of Change®
JUNE 2016
66
1
4
¾
6
2
2
1
3
as
2-3
1
3
1
lb.
ea.
cup
Tbsp.
ea.
ea.
ea.
Tbsp.
needed
ea.
cup
ea.
ea.
1 cup
1
3
1
¼
Tbsp.
Tbsp.
tsp.
cup
4
1
1
1
as
as
ea.
oz.
Tbsp.
ea.
needed
needed
8 ea.
4 cups
¼ cup
Lemon, zest of
Almonds, slivered, toasted, and
chopped
1 ea.
¼ cup
Method
1. For the Pickled Cippolini Onions: Bring an 8-quart pot of water to a boil. Immerse a pint-size
canning jar, lid, and band in the water and boil for 10 minutes to sterilize. With tongs,
transfer to a clean dishtowel to drain. Pack the onions and thyme into the jar, packing them
as tightly as you can without crushing them.
2. In a 1-quart saucepan, bring the vinegar, sugar, garlic, bay leaf, chile, oil, and 1 teaspoon of
salt to a boil over medium heat. Pour the mixture over the onions until it reaches the top of
the jar. Distribute the cloves, bay leaf, garlic, and chile evenly throughout the jar. Screw on
the lid, cool to room temperature, and refrigerate for 3 days before using. The onions will
keep in the refrigerator for at least 2 weeks.
3. For the Romesco Sauce: Soak the chiles in hot water to cover for about 1 hour. Drain and cut
up into small pieces. Transfer the chile pieces into a food processor along with the nuts,
garlic, roasted pepper, tomatoes, pimentón, vinegar, and salt. Pulse a few times to make a
chunky paste. Start adding the oil a bit at a time until the mixture emulsifies.
4. Let the sauce rest for about 15 minutes for the flavors to come together, taste again, then
decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. The sauce
keeps, tightly capped, in the refrigerator for up to 6 months. If the oil has risen to the top
you may want to re-emulsify it in the food processor, or you can remix it back to a smooth
consistency with a small whisk.
5. Preheat the oven to 400°F. Toss the zucchini with the olive, thyme, garlic, salt, and pepper.
Place in a single layer on a baking sheet. Roast until browned and tender, about 15 to 20
minutes, turning halfway through.
6. Cut Pickled Cippolini Onions into thin slices.
7. To Serve: Warm the flatbread on a grill or griddle until nicely toasted, but still soft, and
spread each with 1 heaping spoonful Romesco Sauce. Top each piece with 1 tablespoon
crumbled goat cheese, ¼ of the Roasted Zucchini, and about 1 cup arugula. Sprinkle with
Pickled Cippolini slices, a little lemon microplaned lemon zest and chopped almonds.
Menus of Change®
JUNE 2016
67
WHOLE WHEAT PIZZA DOUGH
Yield: 10 Pounds
Ingredients
Amounts
Overall Formula
Bread flour
Whole wheat flour, med.
Whole wheat flour, fine
Durum flour
Water
Salt
Yeast, fresh
2.57 #
.57#
2#
.54 #
3.86#
.1 #
2oz
.29#
45.25 %
10%
35.25%
9.5%
68%
1.8%
2%
5%
Biga
Bread flour
Whole wheat flour, medium
Water
Yeast, fresh
Total
.57 #
.57 #
.68 #
.002 #
1.82 #
50%
50%
60%
.2%
Final Dough
Bread flour
Whole wheat flour, fine
Durum flour or OO flour
Water
Salt
Yeast, fresh
Biga
2#
2#
.54 #
3.18 #
2oz.
.068 #
.29 #
1.822 #
Method
1. For the Biga: Mix all ingredients, cover and ferment 12 to 16 hours at 70 F.
2. Mix flour, biga and water for 1 minute on speed one allow for 15 minute autolyse.
3. Add yeast and salt and mix on speed 2 for 5 minutes. Add oil slowly over two additional
minutes of mixing.
4. Bench proof for 45 minutes.
5. Scale into rounds 4.5# (18 X 4oz.) and relax in refer and round each piece. Refrigerate
immediately. Allow to proof in refer min. of 12 hours or maximum of 20 hour (otherwise
you might have to adjust the amount of yeast).
Source: Adapted from Bread: a Bakers Book of Techniques and Recipes, by Jeffery Hamelman (J Wiley and Sons, 2004)
Menus of Change®
JUNE 2016
68
SI.MEDITERRANEO! BARILLA WHOLE GRAIN PASTA SALAD
Yield: 6 Portions
Ingredients
Amounts
Barilla Whole Grain Rotini Pasta
Eggplant, thick julienne
Zucchini, cut in half moons
Peas
Lemon juice
Cherry tomato, diced
Basil leaves, torn
Parsley, chopped
Salt
Ground black pepper
1
1
¾
5
4
3
2
4
10
1
as
as
box
ea.
oz + additional
oz.
oz.
oz.
Tbsp.
oz.
ea.
Tbsp.
needed
needed
Method
1. Place a pot of water to boil, cook pasta according to directions but drain one minute prior to
the cooking time recommended on the packaging, drizzle with little olive oil to prevent
from sticking and cool down on sheet pan.
2. Meanwhile in a skillet sauté garlic in extra-virgin olive oil, when it turns slightly yellow add
eggplant, cook three minutes over medium heat. Add zucchini and peas, season with salt
and pepper and cook three more minutes over high heat. Cool down and set aside.
3. Toss pasta with the vegetables, lemon juice and fresh tomatoes. Season with salt and
pepper, and stir in basil and parsley before serving,
Source: Barilla, as served at the Menus of Change® Leadership Summit.
Published with permission of the author. All rights reserved.
Water Footprint
Carbon
Footprint
[gCO2]
228gCO2
Menus of Change®
JUNE 2016
Ecological
[liters]
Footprint [m2]
1.67 m2
69
229 liters
CARROT TOP, GARBANZO FRITTELLE, AND ROASTED
CARROT HUMMUS WITH ZA'ATAR SPICE
Ingredients
Amounts
Chickpeas, canned, rinsed, and
drained
Lentils, cooked
Garlic clove
Onion, diced
Mint
Curry powder
Cumin powder
Breadcrumbs
Eggs
Wondra flour
Carrot, tops
Baking powder
Sesame seeds
Bulgur wheat
Salt
1,472 g
988 g
545
50
10
5
100
118
75
100
25
32
180
44
g
g
g
g
g
g
g
g
g
g
g
g
Method
1. Grind chickpeas, lentils, garlic, and onion with herbs and spices. Grind through the meat
grinder fitted with the 1/8-inch plate.
2. Pass the breadcrumbs through the grinder last to clean out the machine.
3. Mix in the eggs and flour.
4. Test fry a ball to check seasoning and consistency.
5. Form the mixture into tubes using plastic wrap or quenelles with spoons and freeze. Fry at
325°F till golden and hot. Drain on absorbent towels and season with salt. Serve hot.
Source: Matthew Accarrino ’98, as served at the Menus of Change® Leadership Summit.
All rights reserved.
Menus of Change®
JUNE 2016
70
ROAST CARROT HUMMUS
Ingredients
Amounts
Olive oil
Carrot, roasted
Salt
Aleppo
Ground cumin
Chickpeas, canned, rinsed, and
drained
Tahini
Lemon juice
Water
Ground black pepper
1½
300
10
1½
¾
180
Tbsp.
g
g + additional
pinch
tsp.
g
1½
18
118
as
Tbsp.
g
g
needed
Method
1. Preheat oven to 375°F.
2. Combine ½ tablespoon of olive oil with carrots and a pinch of salt. Place in an oven safe dish
and roast in a 375°F oven till tender and lightly caramelized. Remove from oven and let
cool.
3. Combine roasted carrots and remaining ingredients in the bowl of a food processor and
pulse to combine until coarsely chopped. Adjust seasoning with salt and pepper.
Note: For serving, fry frittelle and serve with carrot hummus quenelle on top and garnish with
carrot top and sprinkle of zaatar spice mix.
Source: Matthew Accarrino ’98, as served at the Menus of Change® Leadership Summit.
All rights reserved.
Menus of Change®
JUNE 2016
71
COFFEE BALSAMIC SHRUB
Yield: 1 Gallon
Ingredients
Amounts
Balsamic Reduction
Balsamic vinegar
Dried cherries
Raisins
Black peppercorns
Cinnamon stick
4
¼
2
1
1
illy Issimo Caffè, ice cold
Sparkling water, ice cold
Ice
8 cups
1 gal.
as needed
cups
cup
Tbsp.
tsp.
ea.
Method
1. For the Balsamic Reduction: Place vinegar, fruit, and spices in a sauce pot. Bring to a low
simmer and reduce to 1 cup.
2. Combine ½ -cup of Balsamic Reduction to the coffee.
3. Add sparkling water, mix until well combined, and pour over ice.
Note: The Balsamic Reduction sub-recipe yields 1 cup.
Menus of Change®
JUNE 2016
72
WEDNESDAY, JUNE 15TH
Menus of Change®
JUNE 2016
73
HUDSON VALLEY BREAKFAST BUFFET
Whole Grain Lemon Almond Waffles with Orange-Raspberry Compote
Breakfast Burrito with Scrambled Eggs, Pork-Mushroom Sausage, Truitt Black Beans,
and Daiya Mozzarella Style Shreds with Avocado Salsa Verde
Savory Multigrain Cereal with Slow Roasted Tomatoes, Spinach, Parmesan Cheese,
and Maple Almonds
Sweet and Spicy Almond Granola and Vanilla Yogurt Parfait with Kiwifruit and Blueberries
Raw Juice Watercress-Avocado Energy Shooters
Almond and Dried Cherry Scones
Assorted Whole Grain Bread
Almond Butter, Berry Preserves, Pineapple-Banana Butter
Fruit Salad with Fresh Berries
Zespri Kiwifruit
Sponsored by:
Menus of Change®
JUNE 2016
74
WHOLE GRAIN LEMON-ALMOND WAFFLES
WITH ORANGE RASPBERRY COMPOTE
Yield: 10 Portions
Ingredients
Amounts
Orange Raspberry Compote
Oranges, segmented
Honey
Salt
Raspberries
1
¼
½
1
Whole Grain Lemon-Almond Waffles
Eggs, separated, room temperature
Almond milk, vanilla-flavored
unsweetened
Sugar
Vanilla extract
Almond extract
Lemon, zest of
All-purpose flour
Almond flour
Whole wheat flour
Baking powder
Sea salt
Unsalted butter, melted
California Almonds, toasted, chopped
lb.
cup
tsp.
pt.
2 ea.
2 cups
3
1
¾
1
1
½
½
2
¼
4
½
Tbsp.
tsp.
tsp.
ea.
cup
cup
cup
tsp.
tsp.
oz.
cup
Method
1. For the Orange Raspberry Compote: Combine oranges, honey, and salt in a bowl and toss to
combine. Gently fold in the raspberries. The compote can be refrigerated overnight.
2. Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.
3. For the Whole Grain Lemon-Almond Waffles: Beat the egg whites until they are thick and hold
soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.
Combine the egg yolks, milk, sugar, vanilla extract, almond extract, and lemon zest in a
large bowl. Beat until smooth. Add the all-purpose flour, almond flour, whole wheat flour,
baking powder and salt. Mix until smooth.
4. Fold the egg whites, butter, and toasted almonds into the batter. Using the amount
recommended by the waffle iron manufacturer's instructions, about 1/3 cup of batter for
each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden
brown, 3 to 4 minutes. Serve with Orange Raspberry Compote.
Source: Adapted from Giada De Laurentiis
Menus of Change®
JUNE 2016
75
BREAKFAST BURRITO WITH SCRAMBLED EGGS,
PORK-MUSHROOM SAUSAGE, BLACK BEANS,
MOZZARELLA STYLE SHREDS AND AVOCADO SALSA VERDE
Yield: 6 Burritos
Ingredients
Amounts
Beans
Canola oil
White onion, small, chopped
Red bell pepper, seeded, diced
Jalapeño, seeded, minced
Garlic cloves, minced
Black beans, cooked
Salt
Red pepper flakes
Ground black pepper
¼
1
1
¼
1
2
as
¼
as
cup
ea.
ea.
cup
tsp.
cups
needed
tsp.
needed
Avocado Salsa Verde
Jalapeños or serranos, de-stemmed
Tomatillos, husks removed, rinsed
Onion, sliced thick
Garlic clove, small, unpeeled
Cilantro, chopped
Salt
Avocado, diced
2
10
1
1
½
as
1
ea.
ea.
slice
ea.
cup
needed
ea.
Oil
Pork and Mushroom sausage, casing
removed
Eggs
Egg whites
Daiya Mozzarella Style shredded
Whole wheat tortillas, 10-inch
Tomato, diced
Cilantro sprigs
as needed
¾ lb.
4
4
1
6
1
12
ea.
ea.
cup
ea.
ea.
ea.
Method
1. For the Beans: Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook
the onions, peppers, and jalapeño until onions are softened, and peppers are slightly
charred, about 8 minutes. Add garlic until aromatic. Add black beans and red pepper flakes
and cook until warmed through, another 3 minutes. Season with salt, pepper flakes, black
pepper, and transfer to a dish.
Menus of Change®
JUNE 2016
76
2. For the Avocado Salsa Verde: Place chiles, tomatillos, onion, and garlic in a small saucepan.
Add water to cover and bring to a gentle simmer. Once the tomatillos and the chiles change
color; turn the heat off (do not let the tomatillos burst open). Set aside to cool to room
temperature.
3. Place cooked vegetables in the blender, process until smooth; add cilantro and season with
salt. Chill. Just prior to serving stir in avocado. Adjust seasoning with salt and pepper.
4. For the Pork and Mushroom Sausage: Heat the oil in a sauté pan over medium heat. Cut the
sausage into ¼” pieces and sauté until slightly browned. Whisk the eggs and egg whites
until well combines. Add eggs and stir; when the eggs start to set, stir in the cheese. Reduce
heat to low, and add eggs, scrambling until cooked through, about 3 minutes.
5. Spread each tortilla with 1 tablespoon of Avocado Salsa Verde, then layer with the black
bean mixture, some of the scrambled eggs, some diced tomato, and cilantro. Roll up burritostyle and serve.
Menus of Change®
JUNE 2016
77
SAVORY MULTIGRAIN CEREAL
WITH SLOW ROASTED TOMATOES, SPINACH,
PARMESAN CHEESE, AND MAPLE ALMONDS
Yield: 6 Portions
Ingredients
Amounts
Olive oil
1
Steel cut oats
1
Quinoa, rinsed and drained
1
Barley flakes
½
Water
12 +
Amaranth
1
Salt
1/8
Pecorino Romano
as
or Parmesan cheese
Baby spinach leaves
as
Chives
as
Slow Cooked Tomatoes, cut into thirds as
(recipe follows)
Salt
as
Ground black pepper
as
4
High quality finishing extra-virgin
olive oil
Maple Almonds (recipe follows)
as
Tbsp.
cup
cup
cup
cup
cup
tsp.
needed
needed
needed
needed
needed
needed
oz.
needed
Method
1. Heat the olive oil in a heavy saucepan over medium heat. Add the oats, quinoa, and barley;
stir them around until they smell a bit nutty, 3 minutes or so.
2. Pour in the water and bring to a boil, stirring constantly. When the grains start to bubble
heavily at the edge, and the liquid looks thick, 15 minutes or so, sprinkle in the amaranth
and salt. Keep stirring for 5 to 7 minutes more, until the grains are distinct but creamy and
tender.
3. When ready to serve, stir in the cheese, spinach, and chives. Fold in the Slow Cooked
Tomatoes, and season with salt and ground black pepper.
4. Drizzle with finishing oil and serve with chopped Maple Almonds on the side.
Menus of Change®
JUNE 2016
78
SLOW ROASTED TOMATOES
Ingredients
Amounts
Roma tomatoes, halved, seeded
Olive oil
Salt
Ground black pepper
Oregano leaves, chopped
Thyme, chopped
5
¼
½
1
1
1
lb.
cup
tsp.
tsp.
Tbsp.
Tbsp.
Method
1. Preheat oven to 250˚F.
2. Place tomato halves cut side up on a baking sheet. Sprinkle with oil, salt, pepper, and herbs.
3. Bake tomatoes for 2 to 3 hours turning periodically until they are soft and slightly
dehydrated but still hold their shape. Remove from oven, discard skins, and let cool.
Menus of Change®
JUNE 2016
79
MAPLE ALMONDS
Yield: 1 Quart
Ingredients
Amounts
California Almonds
Maple syrup
Canola oil
Salt
Red pepper flakes
1
1
1
as
a
lb.
oz.
Tbsp.
needed
pinch
Method
2. Toss the almonds with the maple syrup, and canola oil.
3. Roast in oven until toasted. Season with salt and a pinch of red pepper flakes.
Menus of Change®
JUNE 2016
80
SWEET AND SPICY ALMOND GRANOLA AND VANILLA
YOGURT PARFAIT WITH KIWIFRUIT, AND BLUEBERRIES
Yield: 16 Portions
Ingredients
Amounts
Sweet and Spicy Almond Granola
Oatmeal
California Almonds, toasted
Honey
Molasses
Canola oil
Almond butter, smooth
Ground cinnamon
Ground allspice
Cayenne pepper
3½
8
1/3
¼
¼
2
1½
¼
1/8
Vanilla yogurt
Kiwifruit, yellow and green, peeled,
cut into ¼” dice
Blueberries
cups
oz.
cup
cup
cup
Tbsp.
Tbsp.
tsp.
tsp.
8 cups
2 cups
4 cup
Method
1. For the Sweet and Spicy Almond Granola: Heat oven to 350°F and prepare a sheet pan with a
silicone liner or with nonstick spray.
2. In a large bowl, mix together oatmeal and almonds.
3. Stir together honey, molasses, canola oil, and almond butter in a microwave-safe bowl.
4. Heat in 30-second increments, stirring in between, until the mixture is smooth and pourable.
5. Pour all at once over the oatmeal and almond mixture, add the spices, and stir until
ingredients are well combined.
6. Spread mixture onto the sheet pan and cook for 20 to 25 minutes, stirring halfway, or until
the mixture turns brown and begins to crisp.
7. Remove the granola from the oven and cool slightly, then stir in raisins. Once completely
cooled, granola can be stored in an airtight container for up to 3 weeks.
8. Arrange 8 bowls for making individual parfaits on the counter.
9. Spoon ½ cup of the yogurt into the bottom of each bowl.
10. Spoon over 2 tablespoons of kiwi and blueberries over the yogurt and 2 tablespoons of
Sweet and Spicy Almond Granola.
Menus of Change®
JUNE 2016
81
RAW JUICE WATERCRESS-AVOCADO ENERGY SHOOTERS
Yield: Fifty, 4 Ounce Portions
Ingredients
Amounts
Watercress
Baby spinach
Mango purée, or frozen chunks
Pineapple purée or frozen chunks
Pineapple juice
Avocado
Plain Greek yogurt
Ice, crushed
Orange juice
6½
6½
6½
3¼
104
6½
3¼
3¼
as
cups
cups
cups
cups
oz.
ea.
cups
cups
needed
Method
1. Combine all ingredients in a blender and pulse a few times, then purée until smooth,
scraping down the sides as necessary.
2. Add more orange juice if necessary and serve cold.
Menus of Change®
JUNE 2016
82
ALMOND AND DRIED CHERRY SCONES
Yield: 12 Scones
Ingredients
Amounts
Dried Cherries
Yogurt, skim milk
Egg
Apple, raw, shredded
96
145
1
50
g
g
ea.
g
Whole wheat flour
Oats, rolled, raw
Flax seed, ground
Almond flour
Brown sugar
Sugar
Baking powder
Baking soda
Salt
Wheat germ
Cinnamon
121
96
24
72
72
48
1¾
½
½
24
½
g
g
g
g
g
g
tsp.
tsp.
tsp.
g
tsp.
Butter, cold
California Almonds, toasted, chopped
72 g
96 g
Method
1. Soak the cherries in warm water for 20 minutes. Drain and set aside.
2. Combine the yogurt, egg, and shredded apple in a bowl and set aside.
3. Combine all the dry ingredients in a stand mixer fitted with a paddle. Mix on low speed
until all the ingredients are combined.
4. Cut the cold butter into cubes and add it to the mixing bowl.
5. On low speed, rub the butter into the dry ingredients until the mixture is slightly mealy.
Add the almonds and cherries. Mix until combined. Add the yogurt mixture to the mixing
bowl and pulse the mixer until just comes together.
6. Take the mixing bowl of the mixing stand and finish mixing by hand until all the dry
ingredients are combined. Be careful not to over mix.
7. Using a #12 scoop, scoop the scone batter onto a lined sheet pan. Press the mounds lightly
and brush them with buttermilk.
8. Bake in a preheated convection oven at 325°F or at 350°F in a still oven until the edges of the
scones are browned and the scone is firm in the center when pressed.
Menus of Change®
JUNE 2016
83
CULINARY DEMONSTRATION RECIPE
Menus of Change®
JUNE 2016
84
ROASTED BABY CARROTS AND BEETS, BUTTERMILK-GREEN
GODDESS, PUNTARELLE LEAVES, PICKLED LAMB’S TONGUE,
DARK RYE CRUMBLE, AND SMOKED LAMB BACON
Yield: 2 Entrée Portions or 4 Appetizers
Ingredients
Amounts
Smoked Lamb Bacon
Salt
Brown sugar
Insta cure no. 1
Black peppercorn, toasted, coarse grind
Coriander seed, toasted, coarse grind
Lamb belly
1
1
3
1
1
4
lb.
lb.
tsp.
cup
cup
ea.
Pickling Spice Mix for Brine and Poaching Liquid #2
Coriander seed
20 g
Black peppercorn
16 g
Mustard seeds
10 g
Pink pepper corn
16 g
Star anise
10 g
Fennel seed
10 g
Clove
2 g
Bay leaf
4 ea.
Cinnamon stick, toasted
2 g
Pickled Lamb’s Tongue and Brine #1
Lamb’s tongue
Water
Salt
Brown sugar
Insta cure no. 1
Olive oil
Onion, sliced
Carrot, sliced
Celery rib, sliced
Fennel, sliced
Garlic head, cut in half
Thyme sprigs
Bay leaf
Pickling Spice Mix for Brine and
Poaching Liquid (see above)
White wine
Water
Menus of Change®
JUNE 2016
85
4
1
10%
1.7%
20%
as
4
2
2
1
2
½
4
½
ea.
equal to meat weight
of water weight
of water weight
of water weight
needed
ea.
ea.
ea.
ea.
ea.
bu.
ea.
recipe
2 btl.
as needed
Salt
as needed
Brine #2
Water
Vinegar
Sugar
Salt
Pickling Spice Mix (see above)
3
3
3
3
½
Roasted Oranges
Orange
4 ea.
Carrots and Beets
Baby carrots, tri color, washed
Baby beets, red and golden,
washed
Fennel seed, coarse ground
Cumin seed, coarse ground
Caraway seed, coarse ground
Chili flakes
Salt
Ground black pepper
Olive oil
JUNE 2016
12-16 ea.
12-16 ea.
¼
¼
¼
1
as
as
¼
cup
cup
cup
Tbsp.
needed
needed
cup
12-16
1
as
as
ea.
ea.
needed
needed
Puntarelle Leaves
Puntarelle
Olive oil
Salt
Ground black pepper
2
as
as
as
ea.
needed
needed
needed
Dark Rye Crumble
Dark rye bread loaf, crust removed
Butter
Sunflower seeds
Salt
Ground black pepper
Rosemary sprigs
Lemon zest
1
6
2
as
as
2
as
ea.
oz.
cups
needed
needed
ea.
needed
Buttermilk Green Goddess Dressing
Olive oil
Garlic clove, confit
½ cup
2 ea.
Potatoes
Bay leaf
Salt
Water
Menus of Change®
cups
cups
cups
Tbsp.
recipe
86
Anchovy filet
Buttermilk, full fat
Chervil
Parsley
Chives
Tarragon
Avocado
Lemon, zest of
Lemon, juice of
Salt
Champagne vinegar
3
1
1
1
½
2
1
2
2
as
as
Plate
Baby carrots, roasted
Baby beets, roasted
Baby potatoes
Puntarelle Leaves (see above)
Pickled Lamb's Tongue, sliced
(see above)
Dark Rye Crumble (see above)
Smoked Lamb Bacon (see above)
Buttermilk Green Goddess Dressing
(see above)
Watermelon radish slices
Mustard bloom sprigs
4-6
4-6
4-6
½
1
ea.
qt.
bu.
bu.
bu.
bu.
ea.
ea.
ea.
needed
needed
depending on size
depending on size
depending on size
head
ea.
2 Tbsp.
4 slices
2 oz.
3-4 ea.
4 ea.
Method
1. For the Lamb Bacon: Combine cure ingredients and rub on lamb belly. Allow to cure for two
days on a wire rack. Wipe cure and rinse. Refrigerate/air dry for two days. Smoke 170°F for
7 hours. Roll belly tightly. Slice on deli slicer into circles. Lay on a baking sheet lined with a
silpat. Bake until crisp.
2. For the Pickling Spice Mix for Brine and Poaching Liquid: Combine all ingredients, divide into
two (2) equal batches.
3. For the Pickled Lamb’s Tongue and Brine #1: Measure equal parts meat and water by weight.
4. Heat water, salt, and sugar; bring to a boil to dissolve. Add curing salt. Cool completely.
Submerge tongues in brine for 24 hours. Remove tongue from brine.
5. Heat stock pot with olive oil. Sweat mirepoix, garlic, thyme, bay leaf, fennel with Pickling
Spice Mix for Brine and Poaching Liquid. Add one bottle of white wine and reduce fully.
Add second bottle and reduce by half. Add water, just enough to cover the vegetables and
tongues. Braise at barely a simmer for 2 ½ hours or until tender. Add water and salt if
needed. Cool tongue in the liquid. When cool enough to handle, peel and clean tongues
6. For Brine #2: Combine all ingredients and bring to a boil. Allow to fully cool. Add cooked,
cleaned tongue to brine and submerge in brine for 2 days. Remove from pickling brine and
pat dry. Slice lengthwise on a deli slicer paper thin (1-2 millimeters).
7. For the Roasted Oranges: Preheat oven to 450°F. Roast oranges until well charred. Allow to
cool. Cut oranges in half and squeeze out all juice and pulp. Reserve and discard skins.
Menus of Change®
JUNE 2016
87
8. For the Carrots and Beets: Combine carrots and beets with ground spices, chili flakes, salt,
pepper, olive oil and orange juice/pulp. Mix all ingredients well to combine. Marinate for 24
hours.
9. Roast carrots and beets separately in a preheated 425°F oven until caramelized and cooked
through. Once cooled, peel the beets and return them to the cooking vessel to re-toss with
spices and cooking juices. Reserve both the carrots and beets for service.
10. Combine potatoes, bay leaf, and salt in a pot. Cover with water and simmer until almost
cooked. Cool in liquid, reserve for service.
11. For the Puntarelle Leaves: Preheat a grill. Cut greens in half from top to bottom through the
center of the root end. Remove some of the tender inner leaves and reserved for garnish.
Dress split lettuce heads with olive oil, salt and pepper. Lightly grill. Charring the tips of the
outer leaves and slightly wilting the remaining leaves. Allow to cool. Remove core and cut
into bite size pieces.
12. For the Dark Rye Crumble: Coarsely grind rye bread. Melt butter until it begins to foam and
brown slightly. Add ground bread crumbs and sunflower seeds. Season lightly with salt
and black pepper. Add rosemary sprig. Cook slowly under low, even heat until the bread
and seeds become darkened, brown and toasted. Dry in an oven if necessary. Cool and
reserve for service. Mix in finely grated lemon zest and adjust seasoning with salt and
pepper.
13. For the Buttermilk Dressing: Combine olive oil, sliced garlic, and minced anchovy in a sauce
pot and allow to slowly warm through to infuse flavors. Combine olive oil, garlic, and
anchovy mixture in a blender with buttermilk and purée. Add herbs and purée until
smooth. Add avocado and purée. Season with lemon, salt, and vinegar.
14. To Plate: Spread a thin schemer of green goddess dressing on the bottom, center of each
plate. Arrange the pieces of beets, carrots, and potatoes throughout the dressing in no
particular order or pattern on each serving plate. Divide grilled and raw puntarelle leaves
and distribute evenly onto each plate. Fold the lamb’s tongue into ribbons and arrange
throughout the vegetables on each plate. Sprinkle a handful of rye crumbles on and around
the plate, followed by the slices of watermelon radish. Finish each plate with a few chips of
smoked lamb bacon and mustard bloom flowers.
Source: Ed Brown, as presented at the Menus of Change® Leadership Summit.
Menus of Change®
JUNE 2016
88
REFRESHMENT AND NETWORKING BREAK
Roast King Oyster Mushrooms with Wonderful Oranges, Pickled Sunchokes,
and Wonderful Pistachio Purée
POM Wonderful Teas and Lemonades
Sponsored by:
Menus of Change®
JUNE 2016
89
ROAST KING OYSTER MUSHROOMS WITH ORANGES,
PICKLED SUNCHOKES, AND PISTACHIO PURÉE
Yield: 6 Portions
Ingredients
Amounts
Pickled Jerusalem Artichokes
Jerusalem artichokes
Water
Rice vinegar
Sugar
Salt
Shichimi togarashi
½
1
½
½
½
¾
Pistachio Purée
Wonderful Pistachios, whole, roasted
Water
Mirin
Hon dashi (powder)
Pickled Radishes
Radishes
Sugar
Salt
1
5½
¼
¼
lb.
cup
cup
cup
tsp.
tsp.
cup
cups
cup
cup
8 ea.
1 Tbsp.
1 Tbsp.
Mushrooms
King Oyster mushrooms
Enoki mushrooms
Canola oil
Salt
Ground black pepper
Butter
Garlic cloves, smashed
Sherry vinegar
1½
1
6 -7
as
as
1
2
3
Watercress, red and green
Wonderful Orange supremes, tossed in
a teaspoon of sesame oil
Micro greens
Maldon salt
Pistachio oil
lb.
pack
Tbsp. divided
needed
needed
Tbsp.
ea.
Tbsp.
as needed
8 ea.
as needed
as needed
as needed
Method
1. Jerusalem Artichokes: Peel artichokes and cut into ¼-inch-thick sticks, then transfer to a
nonreactive heatproof bowl. Bring remaining artichoke ingredients to a boil in a small
Menus of Change®
JUNE 2016
90
2.
3.
4.
5.
6.
nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to
room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to
an airtight container and chill, shaking occasionally, at least once a day.
Pistachio Purée: Cook pistachios in 2 cups boiling water in a small saucepan for 2 minutes.
Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins.
Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until
powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are
very tender, about 1 hour. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for
garnish. Purée remaining nuts with remaining ½ cup water in a blender into a very smooth
but thick paste.
For the Pickled Radishes: Trim radishes, then cut each into 6 wedges. Toss with sugar and salt
in a bowl until sugar and salt have dissolved.
For the Mushrooms: Trim oyster mushrooms, keeping stems intact, then cut lengthwise into
¼-inch-thick slices. Trim enoki mushrooms, leaving 3 inches of stem, and reserve for
garnish. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat
until hot. Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8
teaspoon salt and 1/8 teaspoon pepper, and sauté, turning once, until golden on edges, 2 to
4 minutes. Transfer to a bowl. Sauté remaining oyster mushrooms in 5 or 6 more batches,
using 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper per batch. When all
oyster mushrooms are sautéed, return to skillet, then add butter and garlic, and heat,
swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated.
Remove from heat and discard garlic.
Divide Pistachio Purée among plates, then top with oyster mushrooms. Scatter the
watercress and oranges. Remove artichokes from container with a slotted spoon and
arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms,
micro greens, reserved pistachios, Maldon salt, and pistachio oil.
Notes:
• If using crosnes, halve lengthwise.
• Pickled Jerusalem artichokes keep, covered and chilled, 2 weeks.
• Puréed and whole cooked pistachios can be prepared 2 days ahead, then chilled
separately, covered. Bring to room temperature before serving.
• Radishes can be prepared 4 hours ahead and kept at room temperature.
• Mushrooms can be sautéed 2 hours ahead and chilled, uncovered, until cool, then
covered. Reheat in skillet, then proceed with recipe.
Source: Adapted from David Chang
Menus of Change®
JUNE 2016
91
CULINARY DEMONSTRATION RECIPES
Menus of Change®
JUNE 2016
92
GREENS, GRAINS, AND LENTIL PANCAKES
WITH OVEN ROASTED TOMATOES AND FRENCH FETA
Yield: 6 Portions
Ingredients
Amounts
Roasted Tomatoes
Roma tomatoes
Shallot, minced
Basil, chopped
Thyme, chopped
Salt
Ground black pepper
9
3
1
1
1
1
as
as
Greens, Grains, and Lentil Pancakes
Spinach leaves, triple washed
All-purpose flour
Baking powder
Sugar
Salt
Plain Greek yogurt
Milk
Eggs
Green onions, chopped
Dill, chopped
Farro, cooked
Lentils, cooked
Parsley, chopped
Tarragon, chopped
Lemon zest
French feta
Microgreens
Smoked or plain sea salt
3
½
1
1
1
2
½
2/3
2
1
1
¾
¼
¼
½
1
ea.
Tbsp.
tsp.
tsp.
Tbsp.
tsp.
needed
needed
Tbsp. + additional
lb.
cup
Tbsp.
tsp.
tsp.
cup
cup
ea.
bu.
bu.
cup.
cup
bu.
bu.
tsp.
8 oz.
as needed
as needed
Method
1. For the Roasted Tomatoes: Preheat oven to 275°F.
2. Remove the cores from the tomatoes and cut into halves lengthwise.
3. In a mixing bowl, whisk together the olive oil, garlic, shallots, basil, and thyme.
4. Add the tomatoes to the bowl, toss gently to coat evenly, and season with salt and pepper.
5. Arrange in a single layer skin side down on a rack over a sheet pan.
Menus of Change®
JUNE 2016
93
6. Oven-dry the tomatoes in the preheated oven until the tomatoes are dried and lightly
browned, 1 to 1 ½ hours.
7. For the Greens, Grains, and Lentil Pancakes: Heat a large sauté pan. Add 1 tablespoon of olive
oil and spinach leaves, and toss for 30 seconds until the spinach wilts.
8. Remove to a colander and allow to drain for 5 minutes. Squeeze excess moisture from the
spinach and chop.
9. In a mixing bowl whisk together the flour, baking powder, sugar, and salt.
10. In a separate bowl, mix the yogurt, milk, eggs, and 2 tablespoons of olive oil. Add the
chopped spinach, green onions, dill, farro, lentils, parsley, tarragon, and lemon zest.
11. Mix together the wet and dry ingredients, and mix until just combined..
12. Heat a nonstick pan, and add a small amount of olive oil. Make the pancakes by scooping ¼
cup amounts into the pan and cooking on medium heat until bubbles appear on the surface.
Flip and cook on the other side, about 3 minutes per side, so that both sides are a nice, even
golden brown. Keep warm in a low oven until ready to serve.
13. To Serve: Place 2 warm Pancakes on each plate. Top with the Roasted Tomatoes and juice,
crumbled French Feta and a good pinch of microgreens. Finish with a sprinkle of smoked or
plain sea salt. Serve immediately.
Source: Adam Busby, as presented at the Menus of Change® Leadership Summit.
Copyright The Culinary Institute of America 2016. All rights reserved.
Menus of Change®
JUNE 2016
94
GREEN ONION AND CHEDDAR WAFFLES, SPINACH, EGG,
AND TRUMPET ROYALE “BACON”
Yield: 6 Portions
Ingredients
Amounts
Green Onion and Cheddar Waffles
Buckwheat flour
Whole-grain all-purpose flour
Cornstarch
Baking powder
Salt
Egg
Buttermilk
Mild olive oil blend
Sharp cheddar cheese, grated
Green onions, finely sliced
Oil spray
Spinach and Tomato Salad
Garlic clove, thinly sliced
Aleppo pepper flakes
Spinach, large, stems removed,
and washed
Salt
Ground black pepper
Cherry tomatoes, assorted, and
halved
Lemon, juice of
Trumpet Royale “Bacon”
Trumpet royale mushrooms
Olive oil
Brown sugar
Smoked sea salt
Smoked paprika
Ground black pepper
¼
½
¼
1
1
1
1
¼
¼
½
as
cup
cup
cup
tsp.
tsp.
ea.
cup
cup
cup
cup
needed
3
1
as
1
Tbsp.
ea.
needed
lb.
as needed
as needed
2 cups
½ ea.
8
1/3
3
1
2
2
Eggs, poached
oz.
cup
Tbsp.
tsp.
tsp.
tsp.
6 ea.
Method
1. For the Green Onion and Cheddar Waffles: Preheat a waffle iron on medium-high. Sift the
flours, cornstarch, baking powder, and salt together. In a separate bowl, mix the egg,
buttermilk, and oil. Make a well in the dry ingredients and pour all the liquids into the well;
Menus of Change®
JUNE 2016
95
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
stir together to mix—it is ok if there are a few lumps in the batter. Fold in the grated
cheddar and green onions.
Spray the waffle iron with a little oil, add enough batter to cover, close and cook until crisp.
Spinach and Tomato Salad: Heat 1 tablespoon of the oil in a sauté pan on medium heat. Add
garlic and pepper flakes, sauté briefly.
Add the spinach, stir immediately, and cook until fully wilted and heated through.
Drain and roughly chop the spinach. Mix together the spinach with the cherry tomatoes.
Season with the remaining olive oil, lemon juice, salt, and pepper.
For the Trumpet Royale “Bacon”: Slice the mushrooms lengthwise into thin, ⅛-inch strips.
Toss in a bowl with the olive oil to coat evenly.
Mix the remaining dry ingredients together, then sprinkle liberally on the mushroom strips.
Bake on a silicone mat or parchment paper in a preheated 325°F oven for 20 minutes
Flip the slices over and re-bake for an additional 20 minutes.
Remove from oven and allow to cool. Use immediately or store in an airtight container for
several days.
To Serve: For each person, arrange one freshly cooked Green Onion and Cheddar Waffle
with a scoop of Spinach and Tomato Salad. Top with a poached egg and Trumpet Royale
“Bacon.”
Menus of Change®
JUNE 2016
96
SPROUTED LENTILS, RED LENTIL CREPE,
SLOW POACHED EGG, BROCCOLI LEAVES,
AND SPRING ONION BORDELAISE
Ingredients
Amounts
Sprouted Lentils
Olive oil
Onion, small dice
Freekeh, cracked
Sprouted lentils
Cumin, toasted, ground
Paprika, smoked
Vegetable stock
Bay leaf
Thyme sprigs
Salt
Ground black pepper
2
½
2
1
3
2
2
1½
2
2
as
as
Red Wine Reduction
Red wine
oz.
ea.
ea.
cups
cups
tsp.
tsp.
qt.
ea.
ea.
needed
needed
2 btl.
Vidalia Onion ”Bordelaise” Sauce
Olive oil
Vidalia onions, sliced thin
Salt
Tomato paste
Red wine
Vegetable stock
Bay leaf
Thyme
2
8
2
as
1
1
1
2
¼
Tbsp.
ea.
ea.
needed
Tbsp.
btl.
qt.
each
bu.
Red Lentil Crepe
Red lentils
Water
Salt
Thyme leaves, chopped
Tarragon leaves, chopped
Chives, chopped
2
1
as
1
2
2
2
cups
cup + additional
needed
Tbsp.
tsp.
tsp.
tsp.
Broccoli Leaf Pesto
Menus of Change®
JUNE 2016
97
Broccoli leaves, blanched
Ice water
Salt
Sunflower seeds
Lemon zest
2
¼
as
½
1
1
cups
cup or more as needed
needed
Tbsp.
each
Tbsp.
Crispy Spring Onion
Spring onion
Flour
Salt
Ground black pepper
2
2
as
as
ea.
cups
needed
needed
Plate
Sprouted Lentil Mixture (see above)
4
Egg, slow poached
2
Red Lentil Crepe (see above)
4
Broccoli leaves, lightly sautéed
4
Broccoli Leaf Pesto
2
Vidalia Onion “Bordelaise” Sauce
2
(see above)
Crispy Spring Onion
2
Broccoli flowers
6 to 8
oz.
ea.
ea.
oz.
oz.
oz.
ea.
ea.
Method
1. For the Sprouted Lentils: Heat a medium size sauce pot, add olive oil. Sauté onion until soft;
add garlic and cook. No color. Add cracked freekeh and toast in olive oil until aroma is
apparent. Add lentils and stir to combine. Allow mix to toast 2 to 3 minutes. Add spices and
toast. Add stock and herbs. Simmer until liquid has absorbed and grains are tender. Adjust
seasoning with salt and black pepper
2. For the Red Wine Reduction: Add both bottles of red wine to a sauce pot and reduce
completely to a few tablespoons, reserve.
3. For the Vidalia Onion” Bordelaise” Sauce: In a heavy bottom pot warm olive oil and add the
onions and garlic. Season with salt. On a very low flame cook very slowly until the onions
are melting tender and extremely caramelized. Add tomato paste and Pincé. Deglaze with
1/3 red wine and reduce until dry. Deglaze a second time with 1/3 red wine, reduce until
dry. Deglaze a third time with the last 1/3 of wine and reduce until nearly dry. Add
vegetable stock, bay leaf, thyme, and simmer gently, 45 minutes or so until deep, rich flavor
develops. Strain through a fine mesh sieve and/or china cap.
4. Bring strained sauce to a simmer. Adjust seasoning with salt as needed. Add Red Wine
Reduction immediately before serving.
5. For the Red Lentil Crepe: Soak lentils in cold water overnight. Purée lentils with water and salt
until a very smooth paste forms, approximately the same consistency as pancake batter.
Add olive oil and purée. Adjust seasoning with salt and pepper and herbs; stir to combine.
6. Preheat a non-stick pan (6 to 8-inch). Wipe with a small amount of oil or non-stick spray.
Menus of Change®
JUNE 2016
98
7. Add about 1-ounce of batter to the pan, swirl to distribute evenly. Cook one side about 3 to
4 minutes then flip. Cook an additional 2 to 3 minutes and hold warm.
8. For Broccoli Leaf Pesto: In a blender combine the blanched broccoli leaves with ice water and
salt. Purée until very smooth. Add sunflower seeds and continue to purée. Add olive oil and
season with salt and lemon zest. Reserve for plating
9. For the Crispy Spring Onion: Slice onion bulbs into rings, 1/8 inch thick. Lightly bread in
seasoned flour. Fry at 350°F until golden and crisp. Reserve warm for plating.
10. To Plate: Warm the lentils and place one portion in the center of a warm plate. Quickly sauté
broccoli leaves with a pinch of salt. Divide the just wilted leaves between the plates placing
a small nest next to the lentils. Gently crack each egg and place on top of the bed of lentils
and wilted broccoli leaves. Fold each warm crepe into a loose cone or triangle and place next
to the egg and lentils. Top with Crispy Spring Onions and broccoli flowers. Finish each plate
with a drizzle of the broccoli leaf pesto and a spoonful of the onion “Bordelaise.”
Source: Ed Brown, as presented at the Menus of Change® Leadership Summit.
Published with permission of the author. All rights reserved
Menus of Change®
JUNE 2016
99
GRILLED TEMPEH “RIBS” WITH CHIPOTLE BBQ SAUCE
Ingredients
Amounts
BBQ Spice Rub
Salt
Ground black pepper
Cayenne pepper
Sweet paprika
Onion powder
Garlic powder
Cumin
Chili powder
Dry mustard
½
1
1
2
1½
1½
1½
1½
1
Chipotle BBQ Sauce
Chipotle, canned in adobo
BBQ sauce
cup
cup
cup
cup
cup
cup
cup
cup
cup
2 cans
1 gal.
Brine
Cold Water
Salt
Brown sugar
Pickling spice
Cinnamon sticks
Cloves
Juniper berries
Liquid smoke
1
2
2
1
5
5
10
¼
Tempeh
as needed
gal.
cups
cups
cup
ea.
ea.
ea.
cup
Method
1. For the BBQ Spice Rub: Combine all ingredients.
2. For the Chipotle BBQ Sauce: Combine the chipotle peppers with the BBQ sauce and
purée until smooth
3. For the Brine: Heat up 1 quart of water with everything except the liquid smoke. Remove
from heat when sugar and salt is dissolved. Add remaining water and liquid smoke. Brine
tempeh for 7 to 10 days
4. Poach tempeh in barely simmering water for 1 hour with the same spices listed above in
brine recipe.
5. Cut into “ribs” as per chef’s demo. Rub ribs with spice mix and grill to order. Finishing the
grilling while basting with the sauce.
Source: J.J. Lui, as presented at the Menus of Change® Leadership Summit.
Menus of Change®
JUNE 2016
100
SINGAPORE CRISPY FRIED TEMPEH TEMPURA
Ingredients
Amounts
Tempura Batter
Eggs, beaten
Sparkling water
All-purpose flour
Baking powder
3
1
2
1
Tempeh, sliced lengthwise ¼” thick
All-purpose flour
Dipping Sauce, choice of
ea.
pt.
oz.
tsp.
3 blocks
as needed
as needed
Method:
1. Preheat fryer to 350°F.
2. For the Tempura Batter: In a bowl, mix ingredients until well combined.
3. Dredge tempeh in additional flour then dip into batter. Using the swimming method, drop
into oil, cook until golden brown, remove, and dry on paper towel. Serve or hot hold. Serve
with appropriate Dipping Sauce.
Note: Suggested dipping sauces include sriracha honey, ginger -soy glaze, cilantro- soy, chili garlic, chipotle honey, or orange-sweet chili.
Source: J.J. Lui, as presented at the Menus of Change® Leadership Summit.
Menus of Change®
JUNE 2016
101
FAMILY STYLE LUNCH
Moroccan Spiced Beef and Mushroom Slider
with Grilled Eggplant and Lemon Sumac Spiced Hellmann’s Light Mayonnaise
MOC Principle: Serve Less Red Meat, Less Often
Herbed Hellmann’s Mayonnaise and Almond Crusted Alaskan Salmon,
on Tuscan Kale, Shaved Fennel, Radishes and Lemon Vinaigrette
MOC Principle: Serve More Kinds of Seafood, More Often
Sprouted Canadian Lentil Croquettes with Honeyed Mint Yogurt and Watercress Sauce
featuring Hellmann’s Light Mayonnaise and Knorr Ultimate Low Sodium Vegetable Base
MOC Principle: Move Legumes and Nuts to the Center of the Plate
Zesty Canadian Lentil Gazpacho,
featuring Knorr Professional Liquid Concentrated Vegetable Base
MOC Principle: Move Legumes and Nuts to the Center of the Plate
Sprouted Lentils, Fennel Confit, Wilted Broccoli Leaves,
Canadian Red Lentil Dosa and Spring Onion Jus*
MOC Principle: Leverage Globally Inspired, Plant-Based Culinary Strategies
Roasted Carrots with Harissa Yogurt and Peanut Dukkah
MOC Principle: Think Produce First
Cauliflower Kabbouleh with Crispy Brown Rice and Canadian Lentils
MOC Principle: Leverage Globally Inspired, Plant-Based Culinary Strategies
Beverage
Lipton Freshly Brewed Iced Tea
Sponsored by:
*These items will be demonstrated by our Menus of Change Guest Chef Presenters during the program
Menus of Change®
JUNE 2016
102
MOROCCAN SPICED BEEF AND MUSHROOM SLIDER
WITH GRILLED EGGPLANT AND
LEMON SUMAC SPICED MAYONNAISE
Yield: 6 Burgers or 12 Sliders
Menus of Change®
JUNE 2016
Ingredients
Amounts
Moroccan Spice Mix
Sweet paprika
Ground fennel seed
Ground cumin
Ground coriander
Salt
Ground cinnamon
Ground cayenne pepper
Ground black pepper
Sugar
20.5
10.5
7.5
3.75
15
1.5
2
1.5
5.5
g
g
g
g
g
g
g
g
g
Lemon Sumac Mayonnaise
Greek Yogurt
Lemon, zest and juice of
Za’atar
Sumac
Garlic minced
Parsley, chopped
½
½
1
2
1
½
1
cup
cup
ea.
Tbsp.
Tbsp.
tsp.
Tbsp.
Grilled Vegetables
Eggplant, cut into ½” slices
Salt
Ground black pepper
Olive oil
Green onions
Canola oil
Feta cheese
2
as
as
1
1
1
4
ea.
needed
needed
oz.
bu.
Tbsp.
oz.
Beef and Mushroom Sliders
Beef and Mushroom burger mix
Green onions, chopped
Garlic, minced
Cilantro, chopped
Moroccan Spice Mix (recipe above)
Harissa
Salt
Ground black pepper
2
40
22
10
50
27
as
as
lb.
g
g
g
g
g
needed
needed
103
Whole Wheat Slider Buns,
split and toasted (recipe follows)
Tomatoes, sliced
Sumac
Harissa or sumac
as needed
8 ea.
as needed
as needed
Method
1. For the Moroccan Spice Mixture: Combine all ingredients in a small bowl.
2. For the Lemon Sumac Mayonnaise: Mix all ingredients together in a small bowl. Refrigerate
overnight. Store in refrigerator until ready to use.
3. For the Grilled Vegetables: Lay eggplant slices in a single layer. Sprinkle with salt and let sit
for 20 minutes. Rinse and pat dry. Re-season with salt and pepper. Toss with olive oil and
grill over medium heat until cooked through. Toss the green onions with salt, pepper and
oil. Grill until tender. Cut into ½-pieces. Mix with the feta cheese.
4. For the Beef and Mushroom Sliders: Combine all ingredients in a bowl. Cook a sample, taste
and adjust seasoning with salt and pepper as needed. Form into 6 burger patties or 12
sliders patties.
5. Cook in a pan or on a hot grill for 3 to 4 minutes per side.
6. To Assemble: Toast the Whole-Wheat Slider Buns. Spread the Lemon Sumac Mayonnaise on
the top and bottom bun. On the bottom bun, place the tomato slices, sprinkle with sumac,
salt, and pepper. Top with the eggplant, the burger, top with grilled green onions mixture
Top with bun. Serve with extra harissa if desired.
Menus of Change®
JUNE 2016
104
WHOLE WHEAT SLIDER BUNS
Yield: 11 Pounds, 2 Ounces
Ingredients
Amounts
Water
Milk powder
Yeast, Instant
Eggs
Bread flour, artisan malted
High extraction whole wheat
Salt
Honey
Oil
Sourdough starter, ripe
Total amount
3 lb.
4
2
10
3 lb.
3
2
6
6
6
11 lb.
6 oz.
oz.
oz.
oz.
8 oz.
lb.
oz.
oz.
oz.
oz.
2 oz.
Method: Straight dough (preparation time: 30 -45 min. + proofing + shaping + baking)
1. Place water, starter, and yeast in a bowl and stir to dissolve, add milk powder and stir to
dissolve. Add the whole wheat flour and stir to incorporate. Let sponge for 30 minutes.
2. Add all the other ingredients, mixing on low speed for 3 minutes until the flour is
incorporated.
3. Mix for 6-8 minutes or until dough is properly developed, cover and place in a warm area to
ferment for about 1 hour. Fold down after 30 minutes.
4. Turn out onto a lightly floured table, scale into 3 lb. -12 oz. pieces for dinner rolls, bench rest
for 10 minutes.
5. Shape into desired items, egg wash, pan proof until ready then bake in a 375 °F oven
without steam for 20 minutes or until golden brown.
Menus of Change®
JUNE 2016
105
HERBED MAYONNAISE AND ALMOND CRUSTED
ALASKAN SALMON, ON TUSCAN KALE, SHAVED FENNEL,
RADISHES, AND LEMON VINAIGRETTE
Yield: 12 Portions
Ingredients
Amounts
Salmon, cut in 2 oz. portions
Lemon, juice and zest of
Salt
Ground black pepper
Whole wheat panko
Almonds, sliced, chopped fine
Chives
Parsley, chopped
Oregano, chopped
Hellmann’s Mayonnaise
Tuscan kale, stemmed, cut ¼” pieces
Salt
Red wine vinegar
Lemon juice
Radishes, breakfast, sliced thin
lengthwise
Fennel, trimmed, shaved
Ricotta salata, shaved
Micro greens
Ground black pepper
12
1
as
as
1
1
2
2
2
¼
ea.
ea.
needed
needed
cup
cup
Tbsp.
Tbsp.
Tbsp.
cup
2
2
as
2
1½
6
Tbsp.
bu.
needed
Tbsp.
Tbsp.
ea.
1
2
as
as
ea.
oz.
needed
needed
Method
1. Season the salmon with lemon juice and zest, salt and pepper. Let sit for 10 minutes.
2. Combine the panko, almonds, chives, parsley and oregano. Mix well. Place in a hotel pan in
a thin layer. Lightly toast in the oven.
3. Spread a thin layer of mayonnaise on top of the salmon. Dip the mayonnaise side of the filet
into the bread crumbs. Place with bread crumb side up on a lightly oiled baking sheet.
4. Preheat oven to 425˚F. Place fish in oven, bake until the breadcrumbs are golden brown and
the fish is cooked through.
5. In a large bowl, drizzle the olive oil over the kale and sprinkle with salt. Massage the leaves
until softened and tender, squeezing them firmly with your hands. This breaks down the
cell walls, making the greens softer and more receptive to the dressing.
6. Add the vinegar and lemon juice, making sure there is enough rich olive oil coating the
leaves. Add the sliced radishes and shaved fennel.
Menus of Change®
JUNE 2016
106
7. Add the shaved ricotta salata to the bowl. Toss gently to combine. Season with additional
salt and pepper.
8. Place a bed of the kale mixture on a plate. Top with the salmon. Drizzle with any remaining
vinaigrette and garnish with micro greens.
Menus of Change®
JUNE 2016
107
SPROUTED CANADIAN LENTIL CROQUETTES WITH
WATERCRESS SAUCE AND HONEYED YOGURT SAUCE
Yield: 8 Portions
Ingredients
Amounts
Watercress Sauce
Caraway seeds
Coriander seeds
Watercress leaves
Knorr Ultimate Low Sodium
Vegetable Base
Salt
¼ cup
½ tsp.
Honeyed Yogurt Sauce
Plain Greek yogurt
Honey
Lemon juice
Lemon zest
Salt
Ground black pepper
1
1
½
½
as
as
Croquettes
Caraway seeds
Green onions, white and pale
green parts
Serrano chile, seeded, chopped
Pumpernickel or whole wheat bread
torn into pieces
Ricotta
Canadian Lentils, brown
Knorr Ultimate Low Sodium
Vegetable Base
Onion powder
Paprika
Salt
Oil
Pomegranate molasses
Watercress leaves
1
1
2
½
tsp.
tsp.
cups
cup
cup
Tbsp.
tsp.
tsp.
needed
needed
1 tsp.
4 ea.
1 ea.
3 ea.
4 oz.
2 oz.
1 cup
¼ cup
1 Tbsp.
1 tsp.
1 ½ tsp.
as needed
as needed
as needed
Method
Menus of Change®
JUNE 2016
108
1. For the Watercress Sauce: Toast seeds in a dry small skillet over medium-high, tossing
occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool;
finely grind in a spice mill. Purée spice mix, watercress, broth, mayonnaise, and salt in a
blender until smooth. Cover and chill until ready to use.
2. For the Honeyed Yogurt Sauce: Combine all ingredients in a bowl. Whisk until smooth. Season
with salt and pepper.
3. For the Croquettes: Toast caraway seeds in a dry large skillet over medium-high, tossing,
until fragrant, about 30 seconds. Let cool; finely grind in spice mill. Cook green onions in
same skillet, turning occasionally, until charred, 5 minutes. Let cool, and then coarsely
chop. Set skillet aside
4. Process caraway seeds, green onions, chile, garlic, bread, ricotta, lentils, broth, onion
powder, paprika, and salt in a food processor. Process until a paste forms (some larger
pieces of lentils should still be visible). Remove paste from food processor and form into 12
Croquette balls.
5. Pour oil into a large heavy skillet to a depth of ½-inch and heat over medium-high until oil
bubbles when a pinch of lentil mixture is added. Working in batches if needed, cook
Croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on
paper towels; season with salt.
6. Drizzle Croquettes with pomegranate molasses and serve with Watercress Sauce and
Honeyed Yogurt Sauce.
Menus of Change®
JUNE 2016
109
ZESTY CANADIAN LENTIL GAZPACHO
Yield: 8 Portions
Ingredients
Amounts
Tomato juice
Tomatoes, chopped
Canadian lentils, green cooked in
vegetable stock
Red bell pepper, chopped
Cucumber, chopped
Jalapeño pepper, chopped
Shallot, chopped
Lemon juice
Canola oil
Garlic clove, chopped
Hot sauce
Salt
1 ½ cups
1 ½ cup
1 cup
Greek yogurt
Micro cilantro
1
1
1
2
2
2
2
2
as
cup
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
needed
¼ cup
¼ cup
Method
1. Place all ingredients except the salt, yogurt and cilantro in a blender and process until
smooth in consistency.
2. Season to taste with salt and reserve in the fridge for 2 to 4 hours or overnight. This will
help the flavors comingle and develop. Adjust seasoning.
3. Serve with a dollop of yogurt on top and a sprig of micro cilantro.
Source: www.lentils.ca
Menus of Change®
JUNE 2016
110
SPROUTED LENTILS, RED LENTIL CREPE, SLOW POACHED
EGG, BROCCOLI LEAVES, AND SPRING ONION BORDELAISE
Ingredients
Amounts
Sprouted Lentils
Olive oil
Onion, small dice
Freekeh, cracked
Sprouted lentils
Cumin, toasted, ground
Paprika, smoked
Vegetable stock
Bay leaf
Thyme sprigs
Salt
Ground black pepper
2
½
2
1
3
2
2
1½
2
2
as
as
Red Wine Reduction
Red wine
Menus of Change®
JUNE 2016
oz.
ea.
ea.
cups
cups
tsp.
tsp.
qt.
ea.
ea.
needed
needed
2 btl.
Vidalia Onion ”Bordelaise” Sauce
Olive oil
Vidalia onions, sliced thin
Salt
Tomato paste
Red wine
Vegetable stock
Bay leaf
Thyme
2
8
2
as
1
1
1
2
¼
Tbsp.
ea.
ea.
needed
Tbsp.
btl.
qt.
each
bu.
Red Lentil Crepe
Canadian Red lentils
Water
Salt
Thyme leaves, chopped
Tarragon leaves, chopped
Chives, chopped
2
1
as
1
2
2
2
cups
cup + additional
needed
Tbsp.
tsp.
tsp.
tsp.
Broccoli Leaf Pesto
Broccoli leaves, blanched
Ice water
2 cups
¼ cup or more as needed
111
Salt
Sunflower seeds
Lemon zest
as
½
1
1
needed
Tbsp.
each
Tbsp.
Crispy Spring Onion
Spring onion
Flour
Salt
Ground black pepper
2
2
as
as
ea.
cups
needed
needed
Plate
Sprouted Lentil Mixture (see above)
4
Egg, slow poached
2
Red Lentil Crepe (see above)
4
Broccoli leaves, lightly sautéed
4
Broccoli Leaf Pesto
2
Vidalia Onion “Bordelaise” Sauce
2
(see above)
Crispy Spring Onion
2
Broccoli flowers
6 to 8
oz.
ea.
ea.
oz
oz.
oz.
ea.
ea.
Method
1. For the Sprouted Lentils: Heat a medium size sauce pot, add olive oil. Sauté onion until soft;
add garlic and cook. No color. Add cracked freekeh and toast in olive oil until aroma is
apparent. Add lentils and stir to combine. Allow mix to toast 2 to 3 minutes. Add spices and
toast. Add stock and herbs. Simmer until liquid has absorbed and grains are tender. Adjust
seasoning with salt and black pepper
2. For the Red Wine Reduction: Add both bottles of red wine to a sauce pot and reduce
completely to a few tablespoons, reserve.
3. For the Vidalia Onion” Bordelaise” Sauce: In a heavy bottom pot warm olive oil and add the
onions and garlic. Season with salt. On a very low flame cook very slowly until the onions
are melting tender and extremely caramelized. Add tomato paste and Pincé. Deglaze with
1/3 red wine and reduce until dry. Deglaze a second time with 1/3 red wine, reduce until
dry. Deglaze a third time with the last 1/3 of wine and reduce until nearly dry. Add
vegetable stock, bay leaf, thyme, and simmer gently, 45 minutes or so until deep, rich flavor
develops. Strain through a fine mesh sieve and/or china cap.
4. Bring strained sauce to a simmer. Adjust seasoning with salt as needed. Add Red Wine
Reduction immediately before serving.
5. For the Red Lentil Crepe: Soak lentils in cold water overnight. Purée lentils with water and salt
until a very smooth paste forms, approximately the same consistency as pancake batter.
Add olive oil and purée. Adjust seasoning with salt and pepper and herbs; stir to combine.
6. Preheat a non-stick pan (6 to 8-inch). Wipe with a small amount of oil or non-stick spray.
7. Add about 1-ounce of batter to the pan, swirl to distribute evenly. Cook one side about 3 to
4 minutes then flip. Cook an additional 2 to 3 minutes and hold warm.
Menus of Change®
JUNE 2016
112
8. For Broccoli Leaf Pesto: In a blender combine the blanched broccoli leaves with ice water and
salt. Purée until very smooth. Add sunflower seeds and continue to purée. Add olive oil and
season with salt and lemon zest. Reserve for plating
9. For the Crispy Spring Onion: Slice onion bulbs into rings, 1/8 inch thick. Lightly bread in
seasoned flour. Fry at 350°F until golden and crisp. Reserve warm for plating.
10. To Plate: Warm the lentils and place one portion in the center of a warm plate. Quickly sauté
broccoli leaves with a pinch of salt. Divide the just wilted leaves between the plates placing
a small nest next to the lentils. Gently crack each egg and place on top of the bed of lentils
and wilted broccoli leaves. Fold each warm crepe into a loose cone or triangle and place next
to the egg and lentils. Top with Crispy Spring Onions and broccoli flowers. Finish each plate
with a drizzle of the broccoli leaf pesto and a spoonful of the onion “Bordelaise.”
Source: Ed Brown, as served at the Menus of Change® Leadership Summit.
Published with permission of the author. All rights reserved
Menus of Change®
JUNE 2016
113
ROASTED CARROTS WITH HARISSA GREEK YOGURT
AND PEANUT DUKKAH
Yield: 4 Portions
Ingredients
Amounts
Peanut Dukkah
Peanuts
Sesame seeds
Coriander seeds
Cumin seeds
Salt
Cracked black pepper
3
1
2
1
as
as
Carrots, skinny, tops trimmed
and scrubbed clean
Honey
Harissa Greek Yogurt (recipe follows)
Micro cilantro
Tbsp.
Tbsp.
tsp.
tsp.
needed
needed
20 ea.
2 tsp.
½ cup
as needed
Method
1. Preheat an oven to 400°F (200°C) with a rack in the upper third of the oven.
2. For the Peanut Dukkah: In a small skillet over medium heat, toast the peanuts until lightly
golden and aromatic, shaking the pan often, about 2 minutes. Transfer the nuts to a small
bowl and set aside. Repeat the process with the sesame seeds, coriander seeds, and cumin
seeds, toasting each separately, then adding to the bowl with the peanuts. Let cool
completely.
3. In a mortar and pestle or in a small food processor, process the spices and nuts into an
unevenly textured mix. Season generously with salt and pepper.
4. On a sheet pan, toss the carrots with a light coating of the olive oil and honey, then season
with salt and pepper. Roast the carrots, turning once, until browned and tender, 15 to 20
minutes. Arrange the carrots on a serving platter and sprinkle with the Peanut Dukkah,
Harissa Yogurt, and micro cilantro.
Source: Adapted from Seven Spoons Cookbook: My Favorite Recipes for Any and Every Day, by Tara O’Brady
(Ten Speed Press, 2015)
Menus of Change®
JUNE 2016
114
HARISSA GREEK YOGURT
Yield: 3 Cups
Ingredients
Amounts
Harissa
Guajillo chiles, stemmed, seeded
New Mexico chiles, stemmed, seeded
Cumin seeds
Coriander seeds
Caraway seeds
Olive oil
Salt
Mint, dried
Lemon, zest and juice of
Warm water
Harissa Greek Yogurt
Harissa (see above)
Plain Greek yogurt
Lemon juice
2
2
¼
¼
½
3-4
1
2
1
1
1
oz.
oz.
tsp.
tsp.
tsp.
Tbsp.
Tbsp.
ea.
tsp.
ea.
Tbsp.
as needed
2 cup
as needed
Method
1. For the Harissa: Put chiles into a medium bowl, cover with boiling water, and let sit until
softened, about 20 minutes.
2. Heat caraway, coriander, and cumin in an 8-inch skillet over medium heat. Toast spices,
swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder
with the mint and grind to a fine powder. Set aside.
3. Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil,
salt, garlic, mint, lemon zest, lemon juice and water. Purée, stopping occasionally to scrape
down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a
sterilized 1-pint glass jar and fill with oil until ingredients are submerged by ½-inch.
Refrigerate, topping off with more oil after each use.
4. For the Harissa Greek Yogurt: Fold Harissa into the yogurt. Add lemon juice to taste.
Menus of Change®
JUNE 2016
115
CAULIFLOWER KABBOULEH
WITH CRISPY BROWN RICE AND LENTILS
Servings: 4 Portions
Ingredients
Amounts
Currants dried
3
Distilled white vinegar
3
Short-grain brown rice
¾
Canola oil (for frying; about 2 cups)
as
Salt
as
Canadian Lentils, brown,
¾
Cauliflower florets, coarsely chopped 1 ½
Curly kale, ribs and stems removed,
½
leaves coarsely chopped (about 2 cups)
English cucumber, finely chopped
½
Green onion, thinly sliced
1
Olive oil
1/3
Aleppo pepper
2
Sumac, optional
2
Arugula, chiffonade
½
Watercress leaves, red and green
1
Ground black pepper
as
Tbsp.
Tbsp.
cup
needed
needed
cup
cup
bu.
ea.
ea.
cup
tsp.
tsp.
cup
cup
needed
Method
1. Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day.
2. Cook rice in a large saucepan of boiling salted water until tender, 45 to 50 minutes. Drain
rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet; let dry out
overnight in an unlit oven or on countertop.
3. Soak the lentils for 1hour. Drain well and let sit overnight on a sheet pan.
4. Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2-inches.
Heat over medium-high heat until thermometer registers 350°F. Working in 4 batches, cook
rice until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed rice to
paper towels to drain; season with salt and let cool. Repeat method with the lentils.
5. Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to a large
bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not
to turn into a purée), adding to cauliflower as you go. Add puffed rice, lentils, currants with
soaking liquid, cucumber, green onions, olive oil, Aleppo pepper, and sumac, if using; toss
to combine. Add kale, arugula and watercress, season with salt, black pepper, and more
vinegar, if desired.
Source: Adapted from Jessica Koslow
Menus of Change®
JUNE 2016
116
DESSERT AND COFFEE NETWORKING BREAK
Carrot Cake with Vanilla Labne Icing
Ricotta with Shaved Chocolate, Berries and Toasted Almonds
Mini Peanut Butter Cookies
Menus of Change®
JUNE 2016
117
CARROT CAKE WITH VANILLA LABNEH FROSTING
Ingredients
Amounts
Unbleached all-purpose flour
Whole wheat pastry flour
Sugar
Salt
Baking soda
Ground cinnamon
Corn oil
Eggs, lightly beaten
Vanilla extract
Coconut, shredded
Carrots
Pineapple, drained crushed
Vanilla Labne Frosting
Vanilla Greek yogurt
Cheesecloth
2
1
3
1
1
1
1½
4
1
1½
3
¾
cups
cups
cups
tsp.
Tbsp.
Tbsp.
cups
ea.
Tbsp.
cups
cups
cup
32 oz.
3 ft.
Method
1. Preheat the oven to 350°F. Grease two 9-inch spring form pans.
2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the
walnuts, coconut, carrots, and pineapple. Pour the batter into the prepared pans. Set on the
center rack of the oven and bake until the edges have pulled away from the sides and a cake
tester inserted in the center comes out clean, 50 minutes.
3. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
4. For Vanilla Labne Frosting: Rinse Cheesecloth under hot water and squeeze out excess liquid.
Unwrap the cheesecloth to a single layer and re-fold it to make a square with 4 layers.
Evenly lay the square over a medium sized bowl. Place the vanilla Greek yogurt in the
center of the cheesecloth. Pull the corners of the square together and hang the ball of yogurt
over the bowl in a fridge for 24 hours to make vanilla labneh.
5. Remove the vanilla labneh from the cheesecloth and place into a stand mixer with the beater
attachment. Beat on high until the labneh becomes creamy and resembles the texture of
frosting. Decorate the carrot cake with the frosting as desired.
Menus of Change®
JUNE 2016
118
FRESH RICOTTA, BLUEBERRIES, TOASTED ALMONDS,
AND SHAVED DARK CHOCOLATE PARFAIT
Yield: 4 Portions
Ingredients
Amounts
Fresh Ricotta Cheese
Milk
Heavy cream
Salt
Lemon juice
2
1
½
3
qt.
cup
tsp.
Tbsp.
Fresh Ricotta Cheese (see above)
Plain Greek yogurt
Honey
Ground cinnamon
Vanilla extract
Blueberries
Dark chocolate, 70%
Almonds toasted, chopped
2
¼
4
½
½
2
2
½
cups
cup
Tbsp.
tsp.
tsp.
cups
oz.
cup
Method
1. For the Ricotta Cheese: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth
and place it over a large bowl. Slowly bring milk, cream, and salt to a rolling boil in a 6quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon
juice, and then reduce heat to low and simmer, stirring constantly, until the mixture curdles,
about 2 minutes.
2. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill
the ricotta, covered; it will keep in the refrigerator 2 days.
3. In a medium bowl, mix together the Fresh Ricotta Cheese, yogurt, honey, cinnamon, and
vanilla using a rubber spatula. Set aside or refrigerate until ready to use.
4. Line up 4 parfait glasses. Place 2 tablespoons of blueberries in the bottom of the cup. Top
with 2 tablespoons ricotta mixture, and repeat. Sprinkle the top with grated chocolate and
toasted almonds.
Menus of Change®
JUNE 2016
119
MINI PEANUT BUTTER COOKIES
Ingredients
Amounts
Butter
Sugar
Brown sugar
Eggs
Peanut butter
Trimoline
Cake flour, sifted
Whole Wheat Pastry flour, sifted
Baking powder
Baking soda
Salt
2
1
1
8
2½
5
1
1
2
2
1
lb.
lb. 14 oz.
lb. 14 oz.
ea.
lb.
oz.
lb. 14 oz.
lb. 14 oz.
tsp.
tsp.
oz.
Method
1. Cream the butter and sugars.
2. Add the eggs, one at a time.
3. Add the peanut butter and trimoline; mix
4. Add all dry and mix until incorporated
5. Scoop the batter onto a sheet pan with parchment using a ice cream scoop (1 ¾ ounces).
6. Bake at 325°F for 12 to 14 minutes. Be careful not to over bake.
Menus of Change®
JUNE 2016
120
Frittata di Maccheroni with Baby Artichokes, and Pistachio–Aromatic Herb Pesto,
Featuring Barilla PLUS Spaghetti
Sponsored by:
Menus of Change®
JUNE 2016
121
FRITTATA DI MACCHERONI
WITH PISTACHIO – AROMATIC HERB PESTO
Yield: 25 Portions
Ingredients
Amounts
Pistachio-Aromatic Herb Pesto
Garlic cloves, chopped
Romano cheese, grated
Parmesan cheese, grated
Pistachios
Basil leaves, packed
Marjoram leaves, packed
Sage leaves
Ice cubes
Salt
Ground black pepper
Barilla Pasta Plus Spaghetti
Romano cheese, grated
Baby artichokes, cleaned, cooked
Provolone cheese, diced
Eggs
Salt
Ground black pepper
Micro basil
10
10
10
2½
2
¾
20
3
3
as
as
ea.
Tbsp.
Tbsp.
cups
cups
cup
ea.
ea.
cups
needed
needed
1
¼
¼
10
1
10
as
as
as
lb.
cup
cup
ea.
cup
ea.
needed
needed
needed
Method
1. For the Pistachio-Aromatic Herb Pesto: Process the garlic, cheese, nuts, herbs, and ice in a
blender. Add the olive oil slowly while processing, season with salt and pepper
2. Cook the pasta for 1 minute less than the time indicated on the package. Drain pasta and
drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel
pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip
lock bags or sealed plastic container; refrigerate and use within several hours.
3. Grease two, 12-cup muffin tins. Mix the spaghetti with the Romano and oil, and fill each cup
with a layer of spaghetti. Combine the artichokes and provolone, and distribute them
among the cups. Top each cup with more spaghetti.
4. Bake the frittatas at 350°F for about 10 minutes, until golden and crispy.
5. Whisk together the eggs and season with salt and pepper. Pour them into each cup to fill it,
and then return the pans to the oven.
6. Bake until the eggs are firm and cooked through. Remove and cool or serve immediately
with Pistachio-Aromatic Herb Pesto and micro basil.
Menus of Change®
JUNE 2016
122
Water Footprint
Carbon
Footprint
[gCO2]
527 gCO2
Menus of Change®
JUNE 2016
[liters]
Ecological
Footprint [m2]
2.70 m2
123
368 liters
Menus of Change®
JUNE 2016
124
CRISPY SHRIMP HEAD “CHICHARRÓN”
Ingredients
Amounts
Shrimp heads 21- 25
Canola oil
Salt
Citric acid
Guajillo chile, stemmed, seeded
1
as
as
as
as
lb.
needed
needed
needed
needed
Method
1. Heat the oil to 325˚F.
2. Deep fry the shrimp heads until crispy, 20 to 25 minutes.
3. Grind the salt, citric acid, and guajillo chile together in a spice grinder.
4. Season shrimp with chile mixture.
5. Discard oil.
Source: Andrea Reusing, as presented at the Menus of Change® Leadership Summit.
Menus of Change®
JUNE 2016
125
GRILLED CLAMS WITH GARLIC AND CHILES
Yield: 4 Portions
Ingredients
Amounts
Green garlic, sliced thin
Butter
Manila clams, large
Maldon salt
Rock salt or green garlic tops
1
2
1
2
as
as
bu.
oz.
lb.
oz.
needed
needed
Method
1. Heat green garlic and butter over low heat to melt and continue to warm over low heat for
10 minutes.
2. Place the scrubbed clams on a hot grill. Remove each clam as it opens.
3. Remove the top shells and spoon a little green garlic mixture on each.
4. Season with Maldon salt.
5. Serve on rock salt or green garlic tops.
Menus of Change®
JUNE 2016
126
SEAWEED SALAD WITH PRESERVED LEMON
AND BLACK SESAME
Ingredients
Amounts
Black sesame seeds
Sea salt
Red dulse seaweed
Wakame
Radish
Green onion
Lemon, juice of
Preserved Meyer Lemons
clean pith and flesh, diced
Espelette pepper
Sugar
as
as
1
1
1
4
1
1
needed
needed
oz.
oz.
bu.
ea.
ea.
ea.
as needed
as needed
as needed
Method
1. Toast sesame seeds, remove from heat, and grind in mortar and pestle with sea salt.
2. Soak seaweeds in cold water for 5 minutes, drain, and pat dry.
3. Slice radish with a mandolin.
4. Slice green onions on a bias.
5. Combine all ingredients.
6. Season and garnish with black sesame and salt mixture.
Menus of Change®
JUNE 2016
127
PRESERVED MEYER LEMONS
Yield: 8 Lemons
Ingredients
Amounts
Meyer lemons
Salt
Lemons, juice of
8 ea.
1 cup
16 ea.
Method
1. Wash the lemons very well. Cut each of the lemons crosswise ¾ the way through so the
lemons are still intact, and remove all the seeds. Place 1 tablespoon of salt inside each lemon.
2. Place the lemon wedges in a very clean jar. Add the salt and the lemon juice, and mix well.
Add more lemon juice if necessary to just cover the lemons.
3. Cover with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt
more. Allow the lemons to “cure” for at least a week before using. The lemons will stay
preserved up to a month or more in the refrigerator. Rinse them under cold water and
remove the seeds before using.
Menus of Change®
JUNE 2016
128
EGGPLANT SALAD WITH TEA SMOKED CHICKEN
AND TOMATO JAM
Yield: 8 Portions
Ingredients
Amounts
Eggplant Salad
Eggplants, large
Shallot, fine brunoise
Ginger, fine brunoise
Green onions, green and white parts,
sliced paper thin
Red Thai chili, seeds removed,
fine brunoise
Cilantro leaves
Lime juice
Fish sauce
Agave nectar
2
1
1
2
ea.
ea.
Tbsp.
ea.
1 ea.
2
as
as
as
Tbsp.
needed
needed
needed
Szechuan Pepper-Salt
Salt
Szechuan peppercorns, dry roasted,
and finely ground
Five spice powder
¼ tsp.
Chicken, whole
Sesame oil
Five spice powder
1 ea.
½ Tbsp.
½ tsp.
Smoking Mix
Chinese green tea
White rice
Orange, zest of
Brown sugar
Szechuan peppercorns
Coriander seeds
Star anise, whole
Cinnamon, stick, broken into pieces
½
½
½
½
1
1
1
1
Tomato Jam (recipe follows)
as needed
1 Tbsp.
½ tsp.
cup
cup
ea.
cup
tsp.
tsp.
ea.
ea.
Method
1. For the Eggplant Salad: Roast the eggplants over an open flame until charred and completely
soft. Place in a colander (not on top of each other), split open and allow to drain until
completely cool.
Menus of Change®
JUNE 2016
129
2. Holding the eggplant by its stem, carefully peel and discard the skin. Using your fingers,
carefully remove all the seeds.
3. Cut and discard the stem end of the eggplant and shred the remaining pulp with a fork into
a mixing bowl.
4. Toss the eggplant pulp gently with the shallot, ginger, green onion, Thai chili, and cilantro
leaves. Season to taste with lime juice, fish sauce, and agave. Refrigerate until ready to
serve.
5. For the Szechuan Pepper-Salt: In a small bowl, mix together all ingredients.
6. Leaving the skin intact, remove the breasts and legs from the chicken, reserving the legs for
another use.
7. Season the breasts with the sesame oil and dust lightly with the five spice powder. Set aside
until ready to smoke.
8. For the Smoking Mix: In a bowl, combine all ingredients. Line a wok with foil and place the
Smoking Mix on top of the foil. Place a wire rack above the Smoking Mix and place the
chicken, skin side up, on the rack.
9. Cover the wok with a lid and apply heat to the wok until the ingredients begin to smoke.
Turn down the heat to “low”, and smoke for 4 minutes.
10. Remove the chicken immediately from the smoking wok and reserve.
11. Just before serving, grill or pan fry the chicken to desired doneness.
12. Season with the Szechuan Pepper-Salt and slice into long aiguillettes.
13. Serve with Eggplant Salad and Tomato Jam.
Menus of Change®
JUNE 2016
130
TOMATO JAM
Ingredients
Amounts
Canola oil
Brown mustard seeds
Apple cider vinegar
Cumin seed, toasted and ground
Turmeric powder
Cardamom pods, broken
Cinnamon stick
Young ginger, finely grated
Garlic clove, finely minced
Red Thai chilies, very finely minced
Ripe tomatoes, peeled, cored, and diced
Agave nectar
Salt
Ground black pepper
3
1
½
2
2
4
1
6
10
4
3
as
as
as
Tbsp.
Tbsp.
cup
Tbsp.
tsp.
ea.
ea.
Tbsp.
ea.
ea.
lb.
needed
needed
needed
Method
1. In a medium saucepan, heat the canola oil and the mustard seeds until the seeds begin to
pop.
2. Add the apple cider vinegar and simmer for 5 minutes.
3. Add all the remaining ingredients except for the agave nectar, salt, and pepper.
4. Simmer, stirring occasionally to prevent scorching, for 30 to 45 minutes until reduced to a
thick jam-like consistency (the thicker it gets, the more often it will need to be stirred).
5. Remove and discard the cardamom pods and cinnamon stick.
6. Season carefully with the agave nectar, salt, and pepper to get a tangy, very slightly sweet,
jam.
7. Chill and store refrigerated.
Menus of Change®
JUNE 2016
131
CAULIFLOWER PASTA WITH BURRATA, ALMOND,
AND ANCHOVY PANGRATTATO
Yield: 4 Portions
Ingredients
Amounts
Almond and Anchovy Pangrattato
Garlic clove, finely minced
Whole wheat breadcrumbs,
freshly prepared
Lemon, zest of
Italian parsley, finely chopped
Almonds, toasted and chopped
White anchovies (boquerones)
Ground black pepper
Cauliflower Pasta
Cauliflower, finely chopped
Yellow onion, finely chopped
Garlic cloves, peeled and chopped
Aleppo pepper flakes
Tomato paste
Tomato sauce
Pasta cooking water
Italian parsley, chopped
Barilla Protein Plus Penne Pasta,
cooked
Salt
Ground black pepper
Garnish
Burrata
Almond and Anchovy Pangrattato
(see above)
2 ea.
1 ½ cups
¼
½
¼
¼
6
as
cup
ea.
bu.
cup
ea.
needed
1
¼
1
4
1
2
2
as
½
3
hd.
cup
ea.
ea.
tsp.
Tbsp.
cups
needed
bu.
cups
as needed
as needed
2 ea.
as needed
as needed
Method
1. For the Almond and Anchovy Pangrattato: Sauté the garlic and breadcrumbs in the olive oil
until crisp and golden; set aside to cool.
2. Gently fold in the lemon zest, parsley, almonds, anchovies and season with black pepper.
3. For the Cauliflower Pasta: Sauté the cauliflower over high heat with half the olive oil until
caramelized; set aside.
Menus of Change®
JUNE 2016
132
4. Sauté the onion in the remaining olive oil until softened. Add the garlic and pepper flakes,
and continue to cook until caramelized.
5. Add-back the cauliflower, and stir in the tomato paste and sauce. Adjust consistency with
the pasta cooking water, simmer for 5 minutes and season with salt and black pepper.
6. Prior to serving, add the parsley and cooked pasta, and heat through.
7. Divide into 4 serving bowls, top each with ¼ burrata, a drizzle of extra-virgin olive oil and
top with the Almond and Anchovy Pangrattato.
Menus of Change®
JUNE 2016
133
SPENT GRAIN GRANOLA BARS
Yield: 24 Bars
Ingredients
Amounts
Quinoa
Steel cut oats
Spent grain flour
Whole wheat flour
Baking soda
Vanilla extract
Coconut oil
Honey
Turbinado sugar
Rolled oats
Dried fruit, cranberries, raisins,
cherries, etc.
Dates, puréed in a food processor
Pumpkin seeds or sunflower seeds,
toasted
1
2
1
1
2
1
1
1
2/3
5
2
cup
cups
cup
cup
tsp.
Tbsp.
cup
cup
cup
cups
cups
2 cups
1 cup
Method
1. Preheat oven 325°F.
2. Soak quinoa and steel cut oats with enough water to cover completely and soak for 5
minutes. Drain excess water.
3. Oil a ½-sheet tray with a Silpat in tray.
4. Mix all ingredients thoroughly in a bowl.
5. Press into ½-sheet tray.
6. Bake for 18 to 25 minutes until golden brown but not hard.
7. Cool, turn out onto cutting board when set and cut into 24 even portions. Serve.
Source: Douglass Miller and George Shannon, as presented at the Menus of Change® Leadership Summit.
Menus of Change®
JUNE 2016
134
SPENT GRAIN WAFFLE BATTER
Yield: Forty, 6 Ounce Waffles
Ingredients
Amounts
Dry Ingredients
Whole wheat flour
All-purpose flour
Spent grain flour
Baking powder
Sugar
Salt
33
33
22
2.4
3.2
½
Wet Ingredients
Whole milk
Buttermilk
Eggs, separated
58 wt. oz.
58 wt. oz.
24 ea.
Sweet butter
Canola oil
1 lb.
½ lb.
oz.
oz.
oz.
oz.
oz.
oz.
Method
1. Measure out dry ingredients keeping spent grain separate.
2. Measure out wet ingredients and add separated egg yolks, after whisking the yolks, to the
milk and buttermilk.
3. Melt butter and slowly add to wet mix while stirring.
4. Sift all dry together into a large bowl.
5. Start to whip whites to medium peak.
6. While whites are whipping gently mix dry ingredients and wet mixture using well method,
a few dry lumps are okay.
7. Fold in whites 1/3 at a time until just incorporated, do not over mix.
8. Test in hot waffle iron, use about 6 ounces of 1 ¼ of a #10 portion control scoop for making
waffles.
Note: This recipe uses the well and foaming method for mixing.
Menus of Change®
JUNE 2016
135
PIZZA WITH CRIMINI MUSHROOMS,
ROASTED GRAPE TOMATOES, AND ARUGULA
Yield: 1 Pizza
Ingredients
Amounts
Roasted Grape Tomatoes
Grape tomatoes, halved
Oregano or basil, minced
Salt
Ground black pepper
1
1
1
1
as
as
Spent Grain Pizza Dough
(recipe follows)
Salt
Ground black pepper
Crimini mushrooms, quartered
Roasted Grape Tomatoes
(see above)
Parmesan cheese, grated
Arugula
Lemon juice
pt.
oz.
tsp.
tsp.
needed
needed
4 oz.
as
as
as
2
2
needed
needed
needed
oz.
oz.
as needed
1 oz.
as needed
Method
1. For the Roasted Grape Tomatoes: Preheat an oven to 250˚F. Toss tomatoes with olive oil, garlic,
herbs, salt, and pepper. Lay in a single layer on a parchment lined baking sheet. Place in
oven and bake for 2 to 3 hours until slightly dehydrated and soft.
2. Preheat pizza oven to 450˚F.
3. Shape pizza dough into an 8-inch round or 12-inch rectangle.
4. Brush dough with olive oil, and sprinkle with salt and pepper.
5. Scatter mushrooms and Roasted Grape Tomatoes on top of dough.
6. Sprinkle Parmesan cheese on top. Bake in hot oven until cooked through, approximately 5
to 10 minutes.
7. Toss arugula with olive oil and a squeeze of lemon juice. Season with salt and pepper.
8. Top pizza with arugula and serve.
Menus of Change®
JUNE 2016
136
SPENT GRAIN PIZZA DOUGH
Yield: 15 ½ Pounds
Ingredients
Amounts
Spent grain flour
Water
Starter
Yeast
Honey
00 flour
Whole wheat flour
Salt
Water
1½
4½
¼
3½
3
6½
6½
¾
3
1½
lb.
lb.
lb
oz.
oz.
oz.
lb.
lb.
oz.
lb.
Method
1. Mix spent grain and water, and allow to hydrate for at least 30 minutes.
2. Measure out other ingredients keeping all items except 00 flour, whole wheat flour and salt
separate.
3. After spent grain has hydrated for 30 minutes, mix in the next four ingredients. Allow to
rest until signs of activity from the yeast are evident.
4. Once the yeast is active, mix the flour mixture and the spent grain mixture in a large mixing
bowl with a dough hook.
5. Knead on medium speed until dough is elastic and slightly tacky.
6. Let rest overnight in appropriately sized container after oiling the container.
7. After resting, portion and use as any other pizza dough using flour to prevent dough from
sticking, if needed.
Menus of Change®
JUNE 2016
137
SPENT GRAIN CINNAMON ROLLS
Yield: 8 Pounds, 2 Ounces (48 x 4 Ounce Filled Cinnamon Rolls)
Ingredients
Amounts
Spent Grain Cinnamon Roll Dough
Water, warm
Instant yeast (SAF Gold)
Eggs
Malt powder
Milk powder
All-purpose flour
Bread flour
Salt
Sugar
Ground cardamom
Spent grain, fresh, chilled
Butter, room temperature
Cream cheese, room temperature
Total amount
1 lb.
¼
8
¾
2
8
1 lb.
2
¾
8
1/8
11
6
6
5 lb.
Assembly
(see above)
Filling (recipe follows)
Egg wash
Malted Cinnamon Roll Frosting
(recipe follows)
3 oz.
oz.
oz.
oz.
oz.
oz.
12 oz.
lb.
oz.
oz.
oz.
oz.
oz.
oz.
14 5/8 oz.
4 lb.
2 lb.
as needed
as needed
Method
1. For the Spent Grain Sticky Bun Dough: Place the water and yeast in a bowl of a Hobart mixer
fitted with a hood and stir to dissolve; add eggs and malt.
2. Add the rest of the ingredients and mix on low speed until the flour is incorporated.
3. On second speed, mix for 6 minutes or until dough is fully developed. The dough should be
soft and sticky.
4. Allow the dough to bulk ferment at room temperature for 45 minutes.
5. Flatten into a rectangle.
6. Place dough on flour covered lined sheet pan, cover, and refrigerate until firm.
7. To Assemble: Take 4 pounds of chilled Spent Grain Sticky Bun Dough and roll it into a
rectangle about 16-inches wide by 36-inches long. Spread 2 pounds of Filling into to the
dough covering all but a narrow 1-inch strip across the bottom. Brush the strip with egg
wash.
8. Roll the dough down from the top down creating a log. It should sit with the seam sitting
down on the bottom. Cut into 24 cinnamon rolls. Arrange on a lined sheet tray or into
individual ramekins.
Menus of Change®
JUNE 2016
138
9. Proof for 30 to 45 minutes.
10. Bake in a convection oven at 325° for 25 to 30 minutes or until the center of each individual
cinnamon roll is firm. The full sheet tray will take significantly longer that the individual
serving.
11. Allow to cool to room temperature and frost with Malted Cinnamon Roll Frosting.
Menus of Change®
JUNE 2016
139
FILLING
Ingredients
Amounts
Butter, soft
Brown sugar
Cream
Honey
Powdered barley malt
Ground cinnamon
Salt
Egg, whole
1
2
2
4
5
½
½
1
lb.
lb.
oz.
oz.
oz.
oz.
oz.
ea.
Method
1. Cream together the butter and sugar on low speed. Scrape the bowl and add the cream,
honey, powdered barley malt, ground cinnamon and salt. Cream until combined. Be careful
to not incorporate too much air. Add the egg and mix until incorporated.
Menus of Change®
JUNE 2016
140
MALTED CINNAMON ROLL FROSTING
Yield: 10 Cups
Ingredients
Amounts
Powdered sugar, sifted
Malt powder
Vanilla extract
Hot water
8
8
¼
1
¾
cups
oz.
cup
Tbsp.
cup
Method
1. Place the powdered sugar, butter, malt, and vanilla into a mixer fitted with a paddle. Beat
until the mixture looks crumbly.
2. Slowly begin to add the hot water until the mixture becomes a soft, spreadable consistency.
3. Cover tightly until ready to use.
4. Spread over cinnamon rolls while still slightly warm. The frosting will set firm when cool.
Menus of Change®
JUNE 2016
141
CHAWANMUSHI WITH SEAWEED, TROUT ROE, AND KINOME
Yield: 6 Portions
Ingredients
Amounts
Dashi
Water
Dried black mushrooms
Kombu seaweed, small
Bonito flakes
2
3
1
2
Eggs
Dashi (see above)
Heavy cream
Shao tsing
Dry oloroso sherry
Tamari
Salt
Sugar
Sesame oil, toasted
6
1½
¼
1½
1½
1½
1
¼
¼
Garnish
Steelhead trout roe
Seaweed
Kinome sprigs
cups
ea.
pc.
Tbsp.
ea.
cup
cup
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
1 jar
1 cup
2 ea.
Method
1. For the Dashi: In a small saucepan, over medium-high heat, bring the water, mushrooms,
and kombu to a boil. Turn off the heat and add the bonito. Steep the mixture for 10 minutes
and strain.
2. Beat eggs in a medium bowl and whisk in the remaining ingredients. Divide the custard
evenly among six, 6-ounce small soup bowls or ramekins. Cover each bowl tightly with a
small piece of foil and place flat in a steamer. Steam over medium heat for about 10 minutes,
until just barely set in the center. Let sit covered for 2 to 3 minutes before topping with a
teaspoon of well-seasoned Dashi and garnishes before serving.
Menus of Change®
JUNE 2016
142
NETWORKING RECEPTION
Davidson’s Safest Choice Eggs
Vegetable and Soba Noodles in Miso Broth
with Japanese Style Soft Boiled Davidson’s Safest Choice Eggs
illy Caffè
illy Coffee and Chili Braised Beef and Mushroom Tacos with Avocados, Shredded Cabbage,
Pickled Radishes, and Salsa Verde
illy Espresso Martinis
Wonderful Pistachios & Almonds/Wonderful Citrus/ POM Wonderful
Kumamoto Oysters on the Half Shell with a Trio of Mignonettes: Wonderful Lime, Cucumber
Mignonette with Wonderful Pistachio Gremolata, Wonderful Orange and Ginger Mignonette,
Wonderful Lemon and Parsley Mignonette with Fried Capers and Wonderful Almonds
Alaska Seafood Marketing Institute and The Mushroom Council
Alaskan Salmon and Mushroom Slider with Green Papaya Slaw and Cilantro Mayonnaise
Chobani and National Peanut Board
Tandoori Chicken Skewers with Chobani Greek Yogurt
Pineapple Raita and Cilantro-Peanut Chutney
Daiya and Sun Rich Fresh Foods
Vegan Daiya Key Lime Cheezecake topped with Roasted Sun Rich Pineapple and Mango
Compote, Coconut & Peanuts
Trident Seafoods Corporation and Truitt Family Foods
Spice Crusted Trident Seafood Pollock Pita with Truitt Garbanzo Bean Hummus, Crispy Onions
& Jalapenos, Pickled Radish, and Minted Yogurt
Vitamix and Zespri Kiwifruit
Summer Wild Greens, Zespri Kiwifruit, Almond and Seed Salad
with Blended Kiwifruit- Champagne Vinaigrette
Beverage Stations
Lipton Fresh Brewed Iced Tea
Greystone Cellars Chardonnay, Merlot, and Cabernet Sauvignon
The Brewery at CIA
Menus of Change®
JUNE 2016
143
VEGETABLE AND SOBA NOODLES IN MISO BROTH
WITH JAPANESE STYLE SOFT BOILED EGGS
Yield: 2 Gallons
Ingredients
Amounts
Miso Broth
Miso, (aka/red for summer) or
(shiro/white for winter)
Mushroom Dashi (recipe follows)
Noodles
Soba noodles
Ice water
Carrots, peeled, cut lengthwise
as noodles
Zucchini, cut lengthwise as a noodle
Konbu from dashi, cut as noodles
Garnish
Tofu, firm, small dice
Shiitake mushroom from dashi
julienne
Cilantro leaves
Green onions, sliced thin
Daikon sprouts
Micro shiso
Japanese Marinated Soft Boiled Eggs
(recipe follows)
2 cups
2 gal.
1 lb.
2 cups
1 lb.
1 lb.
½ lb.
1 lb.
2 cups
1
3
2
1
24
bu.
bu.
pkgs.
cup
ea.
Method
1. For the Miso Broth: Temper in the miso in hot broth as you would a roux into a hot sauce.
Strain into the Mushroom Dashi. Bring to a simmer.
2. For the Noodles: Bring a pot of water to a boil. Add the soba noodles, bring back up to a
simmer, and add the ice water. Once the water comes up to a simmer again, add 1 cup of ice
water, repeat one more time, Check the noodles to see if cooked, if not, repeat one more
time. Drain well and rinse under cold water.
3. Blanch the carrot noodles in a pot of boiling salted water until tender crisp. Shock in ice
water and set aside. Combine noodles, carrots, zucchini and konbu together.
4. To serve: Heat a pot of boiling water for heating the noodles. Warm the noodles mixture in
boiling water. Drain. Add to Miso Soup, and garnish with tofu, shiiitake mushrooms,
cilantro, green onions daikon sprouts, and micro shiso. Serve with a Japanese Marinated
Soft Boiled Egg on top.
Menus of Change®
JUNE 2016
144
MUSHROOM DASHI
Yield: 2 Gallons
Ingredients
Amounts
Kelp (kombu), 9” square
Mushrooms, shiitake, dried
Green onions, cut into 3 sections
Water
3
80
4
8
ea.
ea.
bu.
qt.
Method
1. Slash kombu with a knife in a few places to enable kombu flavors to be released completely.
Wipe kombu with a damp cloth, only to remove any sand—do not remove all the flavorful
white powder.
2. Combine the mushrooms, green onions, kombu, and water over high heat. Just before it
begins to boil, remove kombu. Bring to a boil and lower to simmer for 30 minutes. Reserve.
Menus of Change®
JUNE 2016
145
JAPANESE STYLE SOFT BOILED EGG
Yield: 8 Eggs
Ingredients
Amounts
Water
Sake
Soy sauce
Mirin
Sugar
Davidson’s Safest Choice Eggs, medium
1
1
½
½
½
8
cup
cup
cup
cup
cup
ea.
Method
1. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is
dissolved. Set aside
2. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each
egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates
the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or
slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot
water and carefully peel eggs under cold running water (the whites will be quite delicate)
3. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are
covered or just floating. Place a double-layer of paper towels on top and press down until
completely saturated in liquid to help keep eggs submerged and marinating evenly.
Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours.
Store eggs in a sealed container in the fridge for up to 3 days. Reheat in soup to serve.
Menus of Change®
JUNE 2016
146
COFFEE AND CHILI BRAISED BEEF AND MUSHROOM TACOS
WITH AVOCADOS, SHREDDED CABBAGE,
PICKLED RADISHES, AND SALSA VERDE
Yield: 12 Portions
Ingredients
Amounts
Coffee Rub
illy Coffee, finely ground
Paprika
Chile powder
Ground black pepper
¼
1
1
2
Beef short ribs or Chuck
6 lb.
Braising Liquid
Ancho chiles, stemmed, seeded,
Water, boiling
Onion, quartered
Garlic cloves, coarsely chopped
Chipotle chiles in adobo
Adobo sauce from chipotles
Maple syrup
Lime juice
Salt
Canola oil
Portabello mushrooms, gills removed
cut in ½” pieces
Ground black pepper
as needed
Chicken stock
Coffee, brewed
2 cups
½ cup
Tacos
Green cabbage, shredded
Lime juice
Salt
Coffee Braised Beef (see above)
Corn tortillas, 4 “
Avocado, sliced
Salsa Verde (recipe follows)
Pickled Radishes, sliced thin
(recipe follows)
Micro cilantro
Menus of Change®
JUNE 2016
cup
Tbsp.
Tbsp.
tsp.
147
4
2
1
3
2
2
2
1
1
1
1
2
1
as
1
12
16
1
½
ea.
cups
ea.
ea.
Tbsp.
tsp.
Tbsp.
Tbsp.
tsp. + as needed
Tbsp.
lb.
cups
Tbsp.
needed
lb.
ea.
ea.
cup
cup
½ cup
Method
1. Preheat oven to 350°F.
2. For the Coffee Rub: Combine all ingredients for the rub in a small bowl.
3. Pat meat dry and sprinkle with salt. Sprinkle with the Coffee Rub. Let sit for 1+ hours.
4. For the Braising Liquid: Soak ancho chiles in boiling-hot water until softened, about 20
minutes, then drain in a colander set over a bowl. Transfer ancho chiles to a blender and
purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
5. Heat a sauté pan over medium high heat. Add 1 tablespoon oil and mushrooms. Sauté until
mushrooms are golden brown. Season with salt and pepper. Set aside.
6. Pat meat dry and sprinkle with salt and pepper. Heat oil in a 12-inch heavy skillet over
moderately medium heat, then brown in meat in batches, turning occasionally, about 5
minutes per batch. Transfer browned meat to a roasting pan just large enough to hold the
meat in a single layer.
7. Carefully add chile purée to fat remaining in skillet (it will spatter and steam) and cook over
moderately low heat, stirring frequently, 5 to 10 minutes, until reduced and concentrated.
Scrap the bottom of the skillet to prevent the fond from burning. Add chicken stock and
coffee and bring to a boil, then pour over beef (liquid should reach about halfway up sides
of meat). Cover roasting pan tightly with foil and braise meat until very tender, 3 to 3 ½
hours. Add mushrooms during last hour of cooking. Skim fat from pan juices. Let sit for 1 to
2 days prior to using. Remove excess fat and gently shred the beef prior to serving.
8. For the Tacos: Combine the cabbage, lime juice, and salt in a bowl. Mix well to wilt. Place the
beef with some of the liquid in a sauce pot and warm through. Adjust seasoning with salt
and pepper as needed. Heat the tortilla over a griddle. Place 1 ounce of beef-mushroom
mixture in the tortilla, top with the cabbage, a slice of avocado, Salsa Verde, a few sliced of
the Pickled Radishes, and micro cilantro.
Menus of Change®
JUNE 2016
148
PICKLED RADISHES
Yield: 3 Cups
Ingredients
Amounts
Radishes
2
Water
3
White vinegar
1
Sugar
½
Salt
2
Garlic
4
Thai bird chilies, cut in half lengthwise 2
Ginger, peeled, sliced into thin rounds 1”
bu.
cups
cup
cup
Tbsp.
cloves
ea.
piece
Method
1. Trim the radishes, leaving about ½-inch of the stems. Halve the radishes lengthwise and
transfer to a 2-quart glass jar.
2. In a saucepan, combine the water, vinegar, sugar, and salt, and bring to a boil, stirring.
Remove from heat, and let cool to warm. Add the garlic, chilies, and ginger.
3. Cover the radishes with the brine. Let stand until the brine has cooled, then cover and
refrigerate overnight or for up to 3 days.
Menus of Change®
JUNE 2016
149
SALSA VERDE
Yield: 1 ¼ Cup
Ingredients
Amounts
Chile jalapeños or serranos, de-stemmed 2
Tomatillos, husks removed rinsed,
10
quartered
Garlic clove, small, peeled
1
Onion, small, cut in 1” slice
1
Cilantro
½
Salt
as
ea.
ea.
ea.
ea.
cup
needed
Method
1. Place chiles, tomatillos, garlic, and onion in the blender, process until smooth; add cilantro
and season with salt to taste. Serve.
Menus of Change®
JUNE 2016
150
KUMAMOTO OYSTERS ON THE HALF SHELL
WITH A TRIO OF MIGNONETTES:
LIME AND CUCUMBER MIGNONETTE WITH PISTACHIO
GREMOLATA, ORANGE AND GINGER MIGNONETTE,
LEMON AND PARSLEY MIGNONETTE WITH
FRIED CAPERS AND ALMONDS
Yield: 1 Cup Each of Mignonette
Ingredients
Amounts
Oysters on half shell
36 ea.
Lime and Cucumber Mignonette
Wonderful Limes
Champagne vinegar
Cucumbers, seeded, brunoise
Shallots, mignonette
Sugar
2
¼
½
¼
a
Pistachio Gremolata
Wonderful Pistachios, shelled,
roasted, chopped
Parsley, chopped
Garlic, microplaned
Lime zest
Salt
Ground black pepper
Menus of Change®
JUNE 2016
ea.
cup
cup
cup
pinch
4 Tbsp.
6
1/8
½
as
as
Tbsp.
tsp.
tsp.
needed
needed
Orange and Ginger Mignonette
Wonderful Orange
Ginger, peeled, microplaned
Rice wine vinegar
Cilantro, chopped
Green onion, minced
1
½
¼
1
1
ea.
tsp.
cup
tsp.
Tbsp.
Lemon and Parsley Mignonette
Wonderful Lemon juice
Wonderful Orange juice
Fennel, fine brunoise
Shallots, fine brunoise
Parsley, chopped
¼
1
¼
2
2
cup
Tbsp.
cup
Tbsp.
Tbsp.
Caper Almond Mixture
Capers, fried until crispy, chopped
1 Tbsp.
151
Wonderful Almonds, toasted, chopped
Parsley, chopped
2 Tbsp.
2 Tbsp.
Method
1. Shuck oysters and place on ice. Serve with the mignonettes.
2. For the Lime Cucumber Mignonette: Peel and segment the limes, reserve the segments and
juice. Gently with vinegar, cucumbers, shallots, chives and sugar. Season with salt and
pepper.
3. For the Pistachio Gremolata: Combine all the ingredients in a small bowl. Season with salt and
pepper. Serve a little on top of oysters with the Lime Cucumber Mignonette.
4. For the Orange Ginger Mignonette: Peel and segment the oranges, reserve the segments and
juice. Cut the oranges into ½ “ pieces. Combine with the remaining ingredients, season with
salt and pepper. Let sit for 10 minutes.
5. For the Lemon Parsley Mignonette: Place the shallots in a small bowl. Season with salt and
pepper. Add the lemon and orange juice, season with salt and pepper. Let sit for 10 minutes.
Add fennel and parsley.
6. For the Caper Almond Mixture: Combine all ingredients together. Serve a little on top of
oysters with the lemon parsley mignonette.
Menus of Change®
JUNE 2016
152
ALASKAN SALMON AND MUSHROOM SLIDER WITH
GREEN PAPAYA SLAW AND CILANTRO MAYONNAISE
Yield: 6 Burgers
Ingredients
Amounts
Cilantro Mayonnaise
Cilantro, chopped
Jalapeño, roasted
Light mayonnaise
Lime juice
½
1
1
1
Salmon Burgers
Alaskan Salmon filet, chopped
1½
Roasted Mushroom Blend
8
(see recipe index)
Mayonnaise
½
Fish sauce
2
Sambal oelek
2
Garlic cloves
2
Shallots, minced
1
Ginger, minced
1
Lemon zest
½
Cilantro chopped
½
Mint, chopped
½
Salt
as
Ground black pepper
as
Breadcrumbs, whole wheat
1½
Sesame seeds, toasted
¼
Canola oil
¼
Cilantro Mayonnaise (see above)
as
Green Papaya Slaw (recipe follows)
2
Whole Wheat Slider Buns, split, toasted 6
(see recipe index)
cup
ea.
cup
Tbsp.
lb.
oz.
cup
Tbsp.
Tbsp.
ea.
ea.
Tbsp.
tsp.
cup + 2 Tbsp.
cup
needed
needed
cup
cup
cup
needed
cups
ea.
Method
1. For the Cilantro Mayonnaise: In a small bowl, add all ingredients and mix until well
combined. Reserve in the refrigerator.
2. For the Salmon Burgers: In a food processor, pulse the chopped salmon and Roasted
Mushroom Blend about 10 times, or until minced. Scrape the mixture into a bowl.
3. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2
tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and ½ teaspoon of
pepper. Add the mixture to the salmon along with 1 cup of the breadcrumbs. Fold the
salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture
into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.
Menus of Change®
JUNE 2016
153
4. In a shallow bowl, mix the remaining ½ cup of breadcrumbs with the sesame seeds. Pat the
mixture onto the Salmon Burgers.
5. In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add 3
salmon burgers to each skillet and cook over moderately high heat, turning once, until well
browned, and cooked in the center, about 7 minutes.
6. Spread the Cilantro Mayonnaise on slider buns. Add the salmon burgers, top with the
Green Papaya Slaw, close the sandwiches, and serve.
Source: Adapted from www.foodandwine.com
Menus of Change®
JUNE 2016
154
GREEN PAPAYA SLAW
Yield: 10 Portions
Ingredients
Amounts
Garlic cloves
Thai chiles, stems removed
Lime juice
Fish sauce
Palm sugar
Green papaya, julienne
Carrot, julienne
Cucumber, julienne
Green cabbage, julienne
Green onion, julienne
Thai basil, ¼ “ pieces
2
1
½
6
3
5
2
2
2
½
¼
ea.
ea.
cup
Tbsp.
Tbsp.
cups
cups
cups
cups
cup
cup
Method
1. In food processor, combine the garlic and Thai chiles, and pulse to chop very roughly..
Transfer to large stainless steel bowl.
2. To the bowl, add the lime juice, fish sauce, and palm sugar. Stir to mix. Add the julienne
green papaya, carrot, cucumbers, cabbage, and green onions.
3. Stir to mix, bruise the vegetables lightly and mix them with the flavorings and seasonings.
4. Taste and adjust seasoning as needed with more fish sauce, lime juice, or palm sugar.
5. Stir in Thai basil.
Menus of Change®
JUNE 2016
155
TANDOORI CHICKEN SKEWERS
WITH CHOBANI GREEK YOGURT PINEAPPLE RAITA
AND CILANTRO-PEANUT CHUTNEY
Yield: 10 Appetizer Portions
Ingredients
Amounts
Cilantro-Peanut Chutney
Cilantro, with stems
Poblano peppers, roasted, small dice
Mint, leaves
Peanuts, roasted, skinned
Cumin seeds
Salt
Ground black pepper
Lime juice
Water
1
2
½
¾
½
¼
¼
2
½
bu.
Tbsp.
cup
cup
tsp
tsp.
tsp.
Tbsp.
cup
Pineapple Raita
Chobani Plain Non-Fat Greek Yogurt
Pineapple, medium dice
Red onion, small dice
Jalapeño, small dice
Lime juice
Lime zest
Cilantro
Salt
Pepper
2
½
¼
1
1
1
2
2
½
cup
cup
cup
Tbsp.
Tbsp.
tsp.
Tbsp.
tsp.
tsp.
¾
¾
¾
1½
¼
3
¼
1
¾
1
1
2
2
1
2
tsp.
tsp.
tsp.
cups
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp
Tbsp.
tsp.
Tbsp.
Tbsp.
Tandoori Spiced Grilled Chicken
Coriander seeds
Cumin seeds
Fennel seeds
Chobani Plain Whole Milk Yogurt
Ground cinnamon
Paprika
Cayenne
Garam masala
Turmeric
Granulated onion
Granulated garlic
Ginger, peeled, minced
Honey
Lemon juice
Menus of Change®
JUNE 2016
156
Salt
Ground black pepper
Chicken thighs, boneless, skinless,
½” pieces
Garnish
Peanuts, chopped
1/3
¾
2
4½
cup
tsp.
tsp.
lb.
as needed
Method
1. For the Cilantro-Peanut Chutney: Pulse the cilantro in a food processor with peppers, mint,
peanuts, and cumin seeds. Add lime juice. Season with salt and pepper. Add water and
process until smooth.
2. For the Pineapple Raita: Combine all ingredients.
3. For the Tandoori Spiced Grilled Chicken: Toast coriander, cumin, and fennel seeds until
fragrant. Remove from heat and grind in a spice grinder. Combine toasted spices with
remaining ingredients, except for chicken, and mix well. Add chicken to marinade and toss
to coat completely. Cover and marinate for 45 minutes under refrigeration.
4. When ready to cook chicken, remove from marinade. Skewer chicken and grill to an internal
temperature of 160°F.
5. Serve with Cilantro-Peanut Chutney and Pineapple Raita.
6. Garnish with chopped peanuts.
Source: Chobani Foodservice, as served at the Menus of Change® Leadership Summit.
Menus of Change®
JUNE 2016
157
VEGAN KEY LIME CHEEZECAKE TOPPED WITH
ROASTED PINEAPPLE AND MANGO COMPOTE
Yield: 12 Portions
Ingredients
Amounts
Daiya Key Lime Cheezecake
Sun Rich Pineapple spears, drained,
dried, cut ½ “ pieces
Orange, zest and juice of
Agave syrup
Sun Rich Mango spears, drained,
cut in ½” pieces
Salt
Coconut, toasted, crushed
Peanuts, toasted, crushed
12 ea.
9 ea.
1 ea.
2 Tbsp.
9 ea.
a pinch
2 Tbsp.
2 Tbsp.
Method
1. Slice cheesecake when frozen.
3. Toss the pineapple with orange zest and agave syrup. Place in a single layer on a baking
sheet. Place in the oven and roast until caramelized. Remove from oven. Cool. Slice into ½inch pieces. Toss with mango. Season with a pinch of salt and a squeeze of orange juice if
needed.
4. Garnish with coconut and peanuts.
Menus of Change®
JUNE 2016
158
SPICE CRUSTED POLLOCK PITA
WITH GARBANZO BEAN HUMMUS, CRISPY ONIONS AND
JALAPEÑOS, PICKLED RADISH, AND MINTED YOGURT
Yield: 8 Portions
Ingredients
Amounts
Charmoula
Garlic clove, crushed with 2 tsp. salt
in a mortar until smooth
Parsley, coarsely chopped
Coriander leaves, coarsely chopped
Sweet paprika
Ground cumin seed
Crushed hot red pepper flakes,
seeds removed
Lemon juice
Olive oil, fruity
Trident Pollock, filets, 2 oz. portions
1 ea.
2
2
2
1½
½
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
2 Tbsp.
2 Tbsp.
8 ea.
Minted Yogurt
Plain yogurt
Mint, chopped
Mint, dried
Salt
Ground black pepper
1
1
1
as
as
cup
Tbsp.
tsp.
needed
needed
Whole wheat pitas
Truitt Hummus
Arugula, cut in ½ “ pieces
Pickled Radish (see recipe index)
Crispy Onions (recipe follows)
Crispy Jalapeños (recipe follows)
4
1
2
½
½
½
ea.
cup
cups
cup
cup
cup
Method
1. For the Charmoula: In a blender, combine all ingredients except for olive oil; blend until
smooth. Scrape mixture into small saucepan and heat slowly, stirring, until hot and
aromatic, about 30 seconds; do not boil. Let cool, then divide Charmoula in half.
2. Rinse fish and pat dry with paper towels. Rub the Charmoula into fish, let stand at least 1
hour
3. Sear fish in a sauté pan over medium high heat until golden brown and cooked through.
4. For the Minted Yogurt: Combine the yogurt, mint, and dried mint, and season with salt and
pepper. Let sit for 30 minutes.
Menus of Change®
JUNE 2016
159
5. Warm whole wheat pita bread; cut in half. Spread 1 side with some hummus. Place a 2
ounce portion of fish on top of the hummus. Top with arugula, Pickled Radishes, Minted
Yogurt, Crispy Onions, and Crispy Jalapeños.
Menus of Change®
JUNE 2016
160
CRISPY ONIONS
Yield: 1 ½ Cups
Ingredients
Amounts
Buttermilk
Greek yogurt
Salt
Ground black pepper
Onion, sweet, thinly sliced
Wondra Flour
1
½
as
as
1
2
cup
cup
needed
needed
ea.
cups
Method
1. Preheat deep fryer to 350˚F.
2. In a bowl, whisk together the buttermilk and yogurt. Season with salt and pepper. Add in
onions. Toss to coat.
3. Drain onions, and toss in the Wondra Flour to coat. Shake off excess flour and deep fry until
golden brown and crisp.
4. Remove onions from oil and season with salt and pepper.
Menus of Change®
JUNE 2016
161
CRISPY JALAPEÑOS
Ingredients
Amounts
Buttermilk
Greek yogurt
Salt
Ground black pepper
Pickled jalapeños, sliced thin
Wondra Flour
1
½
as
as
1
2
cup
cup
needed
needed
ea.
cups
Method
1. Preheat deep fryer to 350˚F.
2. In a bowl, whisk together the buttermilk and yogurt. Season with salt and pepper. Add in
jalapeños. Toss to coat.
3. Drain pepper, and toss in the Wondra Flour to coat. Shake off excess flour and deep fry until
golden brown and crisp.
4. Remove peppers from oil and season with salt and pepper.
Menus of Change®
JUNE 2016
162
SUMMER WILD GREENS KIWIFRUIT, ALMONDS,
AND SEED SALAD WITH BLENDED KIWIFRUIT
CHAMPAGNE VINAIGRETTE
Yield: 8 Portions
Ingredients
Amounts
Kiwi Champagne Vinaigrette
Zespri Kiwifruit, peeled, chopped
Champagne vinegar
Canola oil
Sesame oil
Salt
Ground black pepper
½
½
1
1
as
as
cup
cup
cup
Tbsp.
needed
needed
Wild arugula
4
Frisee
4
Mizuna
4
Nasturtium leaves
2
Parsley leaves
1
Mint leaves, torn
½
Chives, cut in ½ “ pieces
1
Zespri Kiwifruit, cut in ½” pieces
8
Zespri Sungold kiwifruit, cut in ½ “pieces 4
Salt
as
Ground black pepper
as
Sunflower seeds, toasted
1
1
Sesame seeds, toasted
1
Black sesame seeds, toasted
1
oz.
oz.
oz.
oz.
bu.
bu.
bu.
oz.
oz.
needed
needed
oz.
Tbsp.
tsp.
tsp.
Method
1. For the Kiwi Champagne Vinaigrette: Combine the kiwi, vinegar, and canola oil in a blender.
Blend until smooth. Add sesame oil, salt and pepper to taste. Pulse to blend.
2. Combine the greens, herbs, and kiwi in a bowl. Season with salt and pepper. Gently toss
with the Kiwi Champagne Vinaigrette. Garnish with seeds and nuts.
Menus of Change®
JUNE 2016
163
THURSDAY, JUNE 16TH
Menus of Change®
JUNE 2016
164
HUDSON VALLEY BREAKFAST BUFFET
Shakshuka featuring Davidson’s Safest Choice Eggs
Fried Egg Breakfast Sandwich with Portobello “Bacon,” Tomato, Arugula, and Avocado Lemon
Aioli, featuring Davidson’s Safest Choice Eggs
Multigrain Bagels, Cream Cheese, and Smoked Salmon with Pickled Red Onion, Tomatoes,
Fried Capers, and Sliced Davidson’s Safest Choice 7 ½ Minute Eggs
Spent Grain Cinnamon Bun
illy Espresso & Peanut Butter Smoothie
Sun Rich Acai Bowl with Granola, Fresh Mango, Pineapple, and Berries
Lemon Chickpea Breakfast Muffins with Toasted Pistachios
Mixed Fruit Salad with Pistachios & Mint
Sponsored by:
Menus of Change®
JUNE 2016
165
SHAKSHUKA WITH POACHED EGGS
Yield: 8 Portions
Ingredients
Amounts
Cumin seeds
Coriander seeds
Canola oil
Onions, thinly sliced
Yellow bell peppers, thinly sliced
Serrano chile, minced
Bay leaves
Thyme leaves
Sugar
Tomatoes, canned, chopped
Tomato juice
Salt
Ground black pepper
Davidson’s Safest Choice Eggs, medium
Green onions, finely minced
Parsley, finely chopped
Cilantro, finely chopped
1
1
¼
2
2
1
2
1
as
28
1
as
as
8
2
2
2
tsp.
tsp.
cup
cups
cups
ea.
ea.
Tbsp.
needed
oz.
cup
needed
needed
ea.
Tbsp.
Tbsp.
Tbsp.
Garnish
Micro greens
as needed
Method
1. In a skillet or saucepan, toss the cumin and coriander seeds over medium-high heat until
they are fragrant, about 1 minute; remove and crush or grind them in a spice grinder.
2. Add the oil to the skillet and return the spices. Add the onions and peppers, and sauté them
until they begin to change color.
3. Add the chile, bay leaves, thyme leaves, and sugar; and cook for 3 minutes over mediumhigh heat.
4. Add the tomatoes and tomato juice; cook over medium heat, stirring occasionally, until the
sauce is thick. Season to taste with salt and pepper. Sprinkle with green onions, parsley, and
cilantro.
5. Place ¾ cup of the sauce in a small skillet, preferably nonstick; heat the sauce. When it
begins to simmer, carefully break 1 to 4 eggs into the sauce and season with additional salt.
Poach the eggs in the sauce until they are cooked to desired doneness. Cover the pan to
assist with the cooking, if needed.
6. Garnish with micro greens; serve in individual ramekins or cups.
Source: Mark Furstenberg
Menus of Change®
JUNE 2016
166
FRIED EGG BREAKFAST SANDWICH WITH
PORTOBELLO “BACON”, TOMATO, ARUGULA,
AND AVOCADO LEMON AIOLI
Yield: 8 Portions
Ingredients
Amounts
Portabella Mushroom “Bacon”
Portabella mushrooms, sliced into
¼” strips
Olive oil
Pimentón
Brown sugar
Ground black pepper
Ground coriander
Ground cumin
Salt
1
1
1
1
1
¼
½
Tbsp.
tsp.
Tbsp.
tsp.
tsp.
tsp.
tsp.
Avocado Lemon Aioli
Avocado, peeled, pit removed
Mayonnaise
Plain Greek yogurt
Lemon juice
Lemon zest
Salt
Ground black pepper
2
½
¼
¼
1
½
as
as
ea.
tsp.
cup
cup
tsp.
tsp.
needed
needed
8
2
8
1
1
as
as
16
8
ea.
oz.
oz.
Tbsp.
Tbsp.
needed
needed
ea.
ea.
Whole wheat English muffin
Olive oil
Wild arugula
Lemon juice
Salt
Ground black pepper
Tomato slices
Davidson’s Safest Choice Eggs,
fried, with runny yolk
2 ea.
Method
1. For the Portabella Mushroom “Bacon”: Preheat oven to 325˚F. Combine the spices in a small
bowl. Brush sliced mushrooms with olive oil and spread in a single layer on a baking sheet.
Sprinkle spice seasoning over the mushrooms and place in oven. Bake for 30 minutes, or
Menus of Change®
JUNE 2016
167
2.
3.
4.
5.
until crisp, turning each slice over every 10 minutes. Remove from the oven and spread on
cooling rack.
For the Avocado Lemon Aioli: Combine all ingredients except for salt and pepper in the bowl
of a food processor. Process until smooth. Season with salt and pepper.
Brush each half of English muffins with olive oil. Heat a large griddle or cast iron skillet
over medium-heat. Toast muffin on griddle, cut side down, pressing slightly until golden
brown, approximately 3 minutes. Flip and toast on other side.
Toss arugula with lemon juice and olive oil. Season with salt and pepper.
To serve, spread both sides of each English muffin with Avocado Lemon Aioli. Place
tomatoes on bottom muffin and sprinkle with salt and pepper. Top with arugula, a fried
egg, 3 slices of Portabello Mushroom “Bacon.” Top with other half of muffin.
Menus of Change®
JUNE 2016
168
MULTIGRAIN BAGELS, CREAM CHEESE, AND
SMOKED SALMON WITH PICKLED RED ONIONS,
TOMATOES, CAPERS, AND 7 ½ MINUTE EGGS
Yield: 8 Portions
Ingredients
Amounts
Pickled Red Onions
Red onion, peeled, julienne
White wine vinegar
Garlic clove, halved
Cloves
Black peppercorns, cracked
Oregano
Salt
Sugar
Water
Mini multigrain bagels, halved
Cream cheese, softened
Tomatoes, sliced
Smoked salmon
Capers, fried
Parsley, rough chopped
1
½
1
6
¼
½
¼
a
as
ea.
cup
ea.
ea.
tsp.
tsp.
tsp.
pinch
needed
4
4
4
8
8
1
1
ea.
ea.
oz.
slices
pieces
Tbsp.
Tbsp.
Method
1. For the Red Onions: Blanch the onion in boiling, salted water for 20 seconds. Drain and place
in a medium-size bowl.
2. Combine the vinegar, garlic, and spices in a small pot. Bring to a simmer. Pour hot mixture
over onions. Let sit overnight.
3. Place eggs in water and bring to a simmer. Simmer for 7 ½ minutes or until the whites are
set and the centers are creamy. Shock in ice water. Peel and slice.
4. Lightly toast the bagel. Spread with the cream cheese, top with a tomato slice, smoked
salmon, 2 slices of egg, a few Pickled Red Onions, a sprinkle of capers, and parsley
Menus of Change®
JUNE 2016
169
SPENT GRAIN CINNAMON ROLLS
Yield: 8 Pounds, 2 Ounces (48 x 4 Ounce Filled Cinnamon Rolls)
Ingredients
Amounts
Water, warm
Instant yeast (SAF Gold)
Eggs
Malt powder
Milk powder
All-purpose flour
Bread flour
Salt
Sugar
Ground cardamom
Spent grain, fresh, chilled
Cream cheese, room temperature
Total amount
1 lb.
¼
8
¾
2
8
1 lb.
2
¾
8
1/8
11
6
6
5 lb.
Assembly
(see above)
Filling (recipe follows)
Egg wash
Malted Cinnamon Roll Frosting
(recipe follows)
3 oz.
oz.
oz.
oz.
oz.
oz.
12 oz.
lb.
oz.
oz.
oz.
oz.
oz.
oz.
14 5/8 oz.
4 lb.
2 lb.
as needed
as needed
Method
1. For the Spent Grain Sticky Bun Dough: Place the water and yeast in a bowl of a Hobart mixer
fitted with a hood and stir to dissolve; add eggs and malt.
2. Add the rest of the ingredients and mix on low speed until the flour is incorporated.
3. On second speed, mix for 6 minutes or until dough is fully developed. The dough should be
soft and sticky.
4. Allow the dough to bulk ferment at room temperature for 45 minutes.
5. Flatten into a rectangle.
6. Place dough on flour covered lined sheet pan, cover, and refrigerate until firm.
7. To Assemble: Take 4 pounds of chilled Spent Grain Sticky Bun Dough and roll it into a
rectangle about 16-inches wide by 36-inches long. Spread 2 pounds of Filling into to the
dough covering all but a narrow 1-inch strip across the bottom. Brush the strip with egg
wash.
8. Roll the dough down from the top down creating a log. It should sit with the seam sitting
down on the bottom. Cut into 24 cinnamon rolls. Arrange on a lined sheet tray or into
individual ramekins.
Menus of Change®
JUNE 2016
170
9. Proof for 30 to 45 minutes.
10. Bake in a convection oven at 325° for 25 to 30 minutes or until the center of each individual
cinnamon roll is firm. The full sheet tray will take significantly longer that the individual
serving.
11. Allow to cool to room temperature and frost with Malted Cinnamon Roll Frosting.
Source: Douglass Miller and George Shannon, as served at the Menus of Change® Leadership Summit.
Menus of Change®
JUNE 2016
171
FILLING
Ingredients
Amounts
Butter, soft
Brown sugar
Cream
Honey
Powdered barley malt
Ground cinnamon
Salt
Egg, whole
1
2
2
4
5
½
½
1
lb.
lb.
oz.
oz.
oz.
oz.
oz.
ea.
Method
1. Cream together the butter and sugar on low speed. Scrape the bowl and add the cream,
honey, powdered barley malt, ground cinnamon and salt. Cream until combined. Be careful
to not incorporate too much air. Add the egg and mix until incorporated.
Menus of Change®
JUNE 2016
172
MALTED CINNAMON ROLL FROSTING
Yield: 10 Cups
Ingredients
Amounts
Powdered sugar, sifted
Malt powder
Vanilla extract
Hot water
8
8
¼
1
¾
cups
oz.
cup
Tbsp.
cup
Method
1. Place the powdered sugar, butter, malt, and vanilla into a mixer fitted with a paddle. Beat
until the mixture looks crumbly.
2. Slowly begin to add the hot water until the mixture becomes a soft, spreadable consistency.
3. Cover tightly until ready to use.
4. Spread over cinnamon rolls while still slightly warm. The frosting will set firm when cool.
Menus of Change®
JUNE 2016
173
ESPRESSO AND PEANUT BUTTER SMOOTHIE
Yield: 8 Portions
Ingredients
Amounts
illy Espresso, brewed, chilled
Peanut butter
Milk
Honey
Vanilla extract
Bananas, peeled, frozen, cut 1” chunks
½
¼
2
2
1
4
cup
cup
cup
tsp.
tsp.
ea.
Method
1. Combine all ingredients in a blender. Blend until smooth. Adjust consistency with
additional milk or coffee.
Source: Adapted from Jeff Mauro
Menus of Change®
JUNE 2016
174
SUN RICH ACAI BOWL WITH GRANOLA,
MANGO, PINEAPPLE, AND BERRIES
Yield: 8 Portions
Ingredients
Amounts
Sun Rich Mango and Pineapple
Blueberries
Raspberries
Sun Rich Acai purée
Greek style yogurt
Sun Rich Granola
Coconut, shredded, toasted
Chia seeds
4
4
4
24
8
8
2
2
1
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
Tbsp.
Method
1. Gently combine the fruits in a bowl.
2. To Plate: Place 3 ounces of acai purée in a cup. Top with 1 ounce yogurt, 2 ounces of fruit, 1
ounce of granola, and sprinkle with coconut, almonds, and chia seeds.
Menus of Change®
JUNE 2016
175
LEMON CHICKPEA BREAKFAST MUFFINS
WITH TOASTED PISTACHIOS
Yield: 12 Muffins
Ingredients
Amounts
Chickpeas, 15 oz. can (1¾ cups),
drained and rinsed
Lemons, zest of
Orange, zest of
Lemon juice
Orange juice
Sugar
Egg yolks
Whole wheat flour, sifted
Baking powder
Salt
Ground cardamom
Wonderful pistachios, toasted,
and ground
Egg whites
Sugar
Ground cardamom
1 ea.
2
1
22
22
50
100
30
105
8
2
2
20
ea.
ea.
g
g
g
g
g
g
g
g
g
g
70 g
7 g
½ g
Method
1. Preheat the oven to 325°F. Line muffin tin with paper liners.
2. Purée the chickpeas in a food processor until smooth. Add the lemon and orange zest and
juice, olive oil, sugar, and egg yolks; purée until smooth.
3. Sift together the flour, baking powder, salt, and cardamom. Stir in the chickpea mixture and
add the ground pistachios.
4. Whisk the egg whites until they hold semi-soft peaks and fold into the batter.
5. In a small bowl, combine the remaining ground pistachios, sugar, and cardamom. Set aside.
6. Scoop batter into muffin tin. You can use a 1/3 cup measuring cup to do this, but you’ll only
need to add a generous ¼ cup of batter to each muffin cup. Sprinkle the muffin batter with
some of the pistachio-sugar-cardamom mixture.
7. Bake 12 to 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Menus of Change®
JUNE 2016
176
Menus of Change®
JUNE 2016
177
RICE, BARLEY, BUCKWHEAT
Ingredients
Amounts
Pearl barley
White rice
Buckwheat
Kombucha Tea, white, strained
(recipe follows)
500
300
300
2
g
g
g
L
Method
1. Put the barley in a pan and cover with water. Bring to a boil, then lower the heat and
simmer until tender. Strain well then spread out on a roasting pan to cool.
2. Toast the rice and buckwheat until golden and fragrant, tossing every 5 minutes.
3. Roast the pearl barley in a 185ºC/365ºF oven for 20 minutes. Combine all the ingredients in
a large glass jar. Cover with clean muslin (cheesecloth) and secure with string. Refrigerate
for 10 days.
4. Strain through cheesecloth, without pressing on the pulp which would make the juice
cloudy. Add agar agar at 0.1% of the weight of the juice and bring to a boil. Set in a tray to a
depth of 2 ½-centimeters (1-inch). Freeze in a blast-chiller.
5. Break into small pieces and put in a sieve lined with muslin (cheesecloth) to defrost. Bottle
the resulting clear juice and refrigerate for up to a week.
Source: André Chiang, as presented at the Menus of Change® Leadership Summit.
Menus of Change®
JUNE 2016
178
KOMBUCHA TEA
Yield: 2 Liters
Ingredients
Amounts
Scoby
Water
Sugar
Black teabags
Kombucha tea starter
3.3
200
6
500
liters
g.
ea.
ml
Kombucha Tea
Water
Sugar
Black, green or white tea bags
Scoby (see above)
2
160
6
1
liters
g
ea.
ea.
Method
1. For the Scoby: Combine the water and sugar in a large pan and bring to a boil. Remove from
the heat, add the teabags and let steep for 10 minutes. Discard the teabags and let the cool
tea to 25°C/77°F. Transfer to a 10 liter glass jar and add the starter. Cover with clean muslin
(cheesecloth) and secure with string. Leave in a clean, dry area, out of direct sunlight, with a
temperature range of between 20 to 30°C/ 68 to 86°F. Let the Scoby develop until it is at
least 5-millimeters (¼ inch thick), which will take around 30 days.
2. For the Kombucha Tea: Combine the water and sugar in a large pan and bring to a boil.
Remove from the heat; add the teabags and let steep for 10 minutes. Discard the teabags and
let the cool tea to 25°C/ 77°F. Transfer to a 10 liter glass jar and gently slide the Scoby onto
the surface of the tea. Cover with clean muslin (cheesecloth) and secure with string. Leave in
a clean, dry area, out of direct sunlight, with a temperature range of between 20 to 30°C/ 68
to 86°F. Leave to ferment from 7 to 30 days, depending on the desired intensity of flavor and
tartness. Strain before using.
Menus of Change®
JUNE 2016
179
ELDERFLOWER, PINEAPPLE, CUCUMBER
Ingredients
Amounts
Cucumbers, peeled and roughly
chopped
Pineapple flesh
Elderflowers
Kombucha Tea, green, strained
(see recipe)
Agar agar
1 kg
400 g
160 g
4 L
as needed
Method
1. Combine all the ingredients in a large glass jar. Cover with clean muslin (cheesecloth) and
secure with string. Leave in a clean, dry area, out of direct sunlight, for 5 to 15 days.
2. Strain through cheesecloth, without pressing on the pulp, which would make the juice
cloudy. Add agar agar at 0.15% of the weight of the juice and bring to a boil. Set in a tray to
a depth of 2½-centimeters (1-inch). Freeze in a blast-chiller.
Menus of Change®
JUNE 2016
180
PINE NEEDLE, CHARCOAL, APPLE
Ingredients
Amounts
Charcoal
(see recipe index)
Granny Smith apples, quartered
Pine needles
Agar agar
500 g
4 L
1 kg
40 g
as needed
Method
1. Use a blow torch to light the charcoal. When it is all glowing, submerge in the Green
Kombucha Tea. Strain through a sieve lined with muslin (cheesecloth), reserving the liquid
and the charcoal, but discarding any ash.
2. Combine the liquid and charcoal with the other ingredients in a large glass jar. Cover with
clean muslin (cheesecloth) and secure with string. Leave in a clean, dry area, out of direct
sunlight, for 5 to 15 days.
a depth of 2½-centimeters (1-inch). Freeze in a blast-chiller.
Menus of Change®
JUNE 2016
181
CARDAMOM, KOJI, NASTURTIUM
Ingredients
Amounts
Rice
Water
Rice koji
Cardamoms
Fleur de sel
Nasturtium leaves
650
7
500
8
4
30
g
L
g
ea.
g
g
Method
1. Cook the rice with 1 litre of water in a rice cooker until it turns to porridge. Let it cool to
70ºC/150ºF, then mix in the rice koji. Cool to 60ºC/140ºF then return to the rice cooker, add
the cardamoms, and leave on the ‘warm’ setting for 12 hours.
2. Remove from the cooker and cool. Measure out 500 g of this base and combine it with the
remaining 6 litres water, the fleur de sel, and nasturtium leaves in a large glass jar. Cover
with clean muslin (cheesecloth) and secure with string. Leave at room temperature to
ferment for 3 to 7 days.
cloudy. Bottle the resulting clear juice and refrigerate for up to a week.
Menus of Change®
JUNE 2016
182
STAR FRUIT, ANISE, GINGER
Ingredients
Amounts
Star fruit, semi-dried and
coarsely chopped
Ginger root, peeled and sliced
Star anise
(see recipe index)
Kombucha Tea, black, strained
(see recipe index)
Agar agar
1 kg
80 g
6 ea.
2 L
2 L
as needed
Method
1. Combine all the ingredients in a large glass jar. Cover with clean muslin (cheesecloth) and
secure with string. Leave in a clean, dry area, out of direct sunlight, for 5 to 15 days.
a depth of 2 ½-centimeters (1-inch). Freeze in a blast-chiller.
Menus of Change®
JUNE 2016
183
Spiced Bush’s Best Black Bean Cake with Tomatillo, Pineapple and Mango Salsa,
Roasted Jalapeño Aioli and Toasted Peanuts
Sponsored by:
Menus of Change®
JUNE 2016
184
SPICED BLACK BEAN CAKE WITH TOMATILLO,
PINEAPPLE, AND MANGO SALSA,
ROASTED JALAPEÑO AIOLI, AND TOASTED PEANUTS
Yield: 12 Portions
Ingredients
Amounts
Tomatillo, Pineapple, and Mango Salsa
Tomatillos, small dice
Pineapple and Mango, small dice
Red onion, brunoise, rinsed, drained
Jalapeño, minced
Lime juice
Cilantro, chopped
Roasted Jalapeño Aioli
Jalapeño
Garlic clove, unpeeled
Mayonnaise
Lime zest
Lime juice
Cilantro, chopped
Black Bean Burger
Olive oil
White onion, peeled and diced
Garlic cloves, crushed and chopped
Jalapeños, stemmed and minced
Cumin, ground and toasted
Bush’s canned Black beans,
drained and rinsed
Salt
Ground black pepper
Sweet potato, peeled and grated
Egg, lightly beaten
Bread crumbs, toasted,
plus extra for coating finished cakes
Micro cilantro
Peanuts, toasted, chopped
Menus of Change®
JUNE 2016
2
2
¼
½
¼
¼
2
cups
cup
cup
ea.
cup
cup
Tbsp.
1-2
2
1
1
1
2
ea.
ea.
cup
tsp.
Tbsp.
Tbsp.
¼
1
2
¼
2
4
cup
ea.
Tbsp.
cup
tsp.
cups
1
as
2
2
¾
tsp.
needed
cups
ea.
cup
as needed
as needed
185
Method
1. For the Tomatillo, Pineapple, and Mango Salsa: Combine all ingredients in a bowl. Season with
salt and pepper. Let sit for 10 to 20 minutes.
2. For the Roasted Jalapeño Aioli: Heat a griddle or heavy sauté pan over medium heat. Add
jalapeño and garlic to the dry pan. Cook until charred on the exterior and soft,
approximately 10 to 15 minutes. Let cool. Remove the stem for the pepper, and the skin
from the garlic. Taste the jalapeño to see how hot it is.
3. Combine the mayonnaise, lime zest and juice, jalapeño and garlic in a food processor.
Process until smooth. Season with salt and pepper. Adjust the quantity of jalapeño based on
the level of desired heat.
4. For the bean burger: Heat 2 tablespoons of olive oil in a small skillet over medium heat. Cook
onions until softened, about 1 minute. Stir in garlic, jalapeños, and toasted cumin; cook until
fragrant, about 2 minutes.
5. Transfer contents of skillet to a large bowl. Stir in 2 cups of black beans and mash with a
fork. Season with salt and pepper to taste. Mix in sweet potatoes, eggs, 1 cup of the cooked
black beans, and bread crumbs. Mix again carefully just to combine and chill for 30 minutes.
6. Divide into 16 small balls and flatten into patties with straight sides. Lightly grease baking
sheet with 2 tablespoons of olive oil. Dip into bread crumbs to coat and place on oiled sheet
pan; chill for 20 minutes.
7. Preheat the oven to 450°F. Place bean burgers in the oven and roast for 10 minutes, or until
the cakes start to lightly brown.
8. To Serve: Smear a spoonful aioli across the plate. Place black bean cake on the smear and top
with a little salsa, peanuts, and micro cilantro.
Menus of Change®
JUNE 2016
186
WALK AROUND TASTING LUNCH
Almond Board of California
Salmorejo with Prosciutto, Chopped Egg and California Almond Picada
Savory California Almond Granola Clusters
Barilla America
Barilla Collezione Rigatoni with Vegan Amatriciana and Nuts
Barilla Plus Penne with Ceci and Bitter Greens
Bush’s Best Beans
Salmon and Bush’s Best Cannellini Bean Taco
with Cilantro Cabbage Slaw and Pickled Red Onions
Grilled Shiitake, Bush’s Best Bean, and Boiled Peanut Salad
Frisee and Escarole Salad with Poached Davidson’s Safest Choice Eggs,
Roasted Mushrooms, and Rye Crumbs
illy Caffè
illy Espresso Panna Cotta with Berry Patch Salad
Wonderful Pistachios & Almonds/Wonderful Citrus/POM Wonderful
POM Wonderful Glazed Turkey Kibbeh with Wonderful Pistachio Filling
with Arugula and Wonderful Citrus Salad
Trident Seafoods
Trident Alaskan Pollock Burger with Almond Romesco, Avocado, and Crispy Jalapenos
Passed Item
Whole Grain Pressed Daiya Cheddar Style Sandwich
with Caramelized Onions, Mustard, and Sage
Beverage Stations
Wonderful Pomegranate Iced Tea
Lipton Fresh Brewed Iced Tea
Sponsored by:
Menus of Change®
JUNE 2016
187
SALMOREJO WITH PROSCIUTTO, CHOPPED EGG,
AND CALIFORNIA ALMOND PICADA
Yield: 8 Portions
Ingredients
Amounts
Almond Picada
Whole wheat bread slices,
crust removed
Garlic clove
California almonds, toasted chopped
Lemon, zest of
Parsley, chopped
Salmorejo
Ripe tomatoes, halved
Whole Grain bread slices,
4x4x½”, toasted and chopped
Slivered California almonds, toasted
Sherry vinegar
Salt
Serrano ham or prosciutto,
thinly sliced
Hard-boiled egg, chopped
3 Tbsp.
2 ea.
½
3
1
2
ea.
Tbsp.
ea.
Tbsp.
3 lb.
3 ea.
¼
4
1
½
as
cup
ea.
tsp.
cup + additional
needed
as needed
1 ea.
Method
1. For the Almond Picada: Heat the olive oil in a sauté pan. Add the bread and gently toast until
golden brown. Swipe surface with the garlic clove. Cool. Combine all ingredients in a food
processor and pulse.
2. For the Salmorejo: Squeeze seeds and pulp from tomatoes into a strainer over a large bowl.
Press solids in strainer to release as much liquid as possible; discard solids. Core and chop
tomatoes; add to bowl.
3. Combine bread, toasted slivered almonds, and smashed garlic cloves in a blender. Pulse
until chopped. Add tomatoes with liquid to blender in batches; purée until very smooth;
add sherry vinegar. With blender running, gradually add extra-virgin olive oil; purée until
emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill
until cold, about 2 hours. Season to taste again with salt and vinegar.
4. Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or
prosciutto, Almond Picada mixture, and chopped hard-boiled egg. Drizzle with more oil.
Source: Bon Appétit
Menus of Change®
JUNE 2016
188
SAVORY ALMOND GRANOLA CLUSTERS
Yield: 9 Cups
Ingredients
Amounts
Old-fashioned rolled oats
California almonds, slivered
Almond butter
Wheat germ, toasted
Sunflower seeds
Pumpkin seeds
Black sesame seeds
Rosemary, chopped
Thyme, chopped
Parmesan cheese, finely grated
Pimentón
Ground black pepper
Olive oil
Egg white, beaten to blend
Salt
2½
1½
2
¼
¼
¼
1
1
1
1
½
½
¼
2
as
cup
cup
Tbsp.
cup
cup
cup
Tbsp.
Tbsp.
tsp.
cup
Tbsp.
tsp.
cup
ea.
needed
Method
1. Preheat your oven to 300°F.
2. Combine all ingredients but the egg whites and salt in a large bowl, mix to coat evenly.
3. Whisk the egg whites in a small bowl until frothy. Stir into the granola mixture, distributing
it throughout. Press mixture in a ½-inch thick layer on a parchment-lined baking sheet.
4. Bake for 35 to 45 minutes. Rotate the pan if granola is baking unevenly. When it is evenly
browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool
completely. Once it’s completely cool, break into large chunks.
5. Season with salt as needed.
Menus of Change®
JUNE 2016
189
BARILLA COLLEZIONE RIGATONI
WITH SEITAN AMATRICIANA AND NUTS
Yield: 8 Portions
Ingredients
Amounts
Barilla Collezione Rigatoni box
Onion, julienne
Garlic clove, chopped
Seitan, julienne
Italian Style canned tomatoes, peeled
Salt
Ground black pepper
Basil leaves, torn
Hazelnuts, chopped
1
4
1
1
8
3
as
as
8
¼
ea.
Tbsp.
ea.
ea.
oz.
cups
needed
needed
ea.
cup
Method
1. Place a pot over high heat and bring to a boil.
2. Meanwhile in a skillet over medium heat, sauté olive oil and onions for about five minutes.
3. Add garlic and cook one additional minute; stir in seitan and sauté for three more minutes.
4. Add tomatoes and one cup of water; bring to simmer and season with salt and black
pepper.
3. Cook pasta according to directions, drain, and toss with sauce; stir in basil and season with
chopped hazelnut before serving.
Water Footprint
Carbon
Footprint
[gCO2]
284 gCO2
Menus of Change®
JUNE 2016
[liters]
Ecological
Footprint [m2]
1.39 m2
190
211 liters
BARILLA PLUS PENNE PASTA
WITH CECI AND BITTER GREENS
Yield: 25 Portions
Ingredients
Amounts
Barilla PLUS® Penne
Garlic cloves
Salt
Collard, mustard, and turnip greens
Chickpeas (ceci) in cooking liquid
Parsley, chopped
Salt-packed anchovies, cleaned
Capers, drained
Chili flakes
Parmesan cheese
Whole grain bread crumbs, toasted
Pecorino Romano cheese, grated
4
28
as
¾
4
3
½
28
4
¼
4
as
as
lb.
ea.
needed
cup
cups
lb.
cup
ea.
oz.
cup
oz.
needed
needed
Method
1. Cook the Barilla® pasta for half the time indicated on the package.
2. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on
sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in
cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several
hours.
3. Smash 8 garlic cloves with the side of a knife and mash lightly with some kosher salt.
Combine with 4 ounces of the oil in a wide, shallow pan. Stew the garlic in the oil until it
begins to melt into the oil. Just before it begins to brown, add the greens, season lightly with
salt, and toss with the garlic and oil. Cook just until the greens are wilted but al dente.
Remove and cool.
4. Cut the rest of the garlic thinly lengthwise. Purée about 20% of the ceci by pulsing with a
burr mixer.
5. For Each Serving to Order: Combine 1 tablespoon of oil with 1 teaspoon of slivered garlic, 1
teaspoon parsley, 1 anchovy fillet, and 1 ½ teaspoon of capers. Cook on low until the
anchovy dissolves and the garlic begins to brown. Add 1/3 cup ceci and ¾ teaspoon chili
flakes, and toss to combine. Add a bit of pasta water and bring to a boil.
6. Reheat 1 1/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the
pan with the sauce. Heat for 1 minute, then toss with 1/6 cup cooked greens and 2
teaspoons of Parmesan. Plate and top with bread crumbs and Pecorino.
Menus of Change®
JUNE 2016
191
Water Footprint
Carbon
Footprint
[gCO2]
218 gCO2
Menus of Change®
JUNE 2016
[liters]
Ecological
Footprint [m2]
2.16 m2
192
264 liters
CRISPY SALMON AND WHITE BEAN TACO WITH
CILANTRO CABBAGE SLAW AND PICKLED RED ONIONS
Yield: 4 Portions
Ingredients
Amounts
Cilantro Cabbage Slaw
Green cabbage, shaved
Lime juice
Cilantro, chopped
Salt
Ground black pepper
White Beans
Olive oil
Onion, large, diced
Thyme leaves, fresh, chopped
Bush’s White beans, cooked
Salt
Ground black pepper
Roma tomatoes, cored,
peeled, seeded, and diced
Crispy Salmon
Panko, whole wheat
Pumpkin seeds, chopped fine
Eggs, beaten
Mayonnaise
Chile powder
Salt
Ground black pepper
Salmon
Corn tortillas
Pickled Red Onions (see recipe index)
Avocado, peel, seeded, sliced
Cotija cheese, crumbled
Lime juice
Ground black pepper
4
2
¼
as
as
cups
Tbsp.
cup
needed
needed
2
1
1
1
2
as
as
1
Tbsp.
cup.
Tbsp.
Tbsp.
cups
needed
needed
cup.
1½
1½
1
¼
1½
¾
¼
1
8
as
1
2
as
as
cup
cup
ea.
cup
tsp.
tsp.
tsp
lb.
ea.
needed
ea.
oz.
needed
needed
Method
1. For the Cilantro Cabbage Slaw: Combine the green cabbage, lime juice, and cilantro in a bowl.
Season well with salt and pepper. Let wilt.
Menus of Change®
JUNE 2016
193
2. For the White Beans: Heat the olive oil in a medium saucepan over medium-high heat. Sauté
the onion until golden, 5 to 7 minutes. Add the garlic and thyme, reduce the heat to
medium-low, and cook about 2 minutes. Stir in the beans and cook, stirring occasionally
until the flavors meld. Season with salt and pepper. Stir in the tomatoes. Adjust seasoning
as needed. Set aside.
3. Preheat a 350˚F oven.
4. For the Crispy Salmon: Combine the panko and pumpkin seeds; lightly toast in the oven.
Season with salt and pepper. Place in a hotel pan. Increase the oven temperature to 400 ˚F.
5. Combine the eggs, mayonnaise, chile powder, salt and pepper. Season the fish with salt and
pepper. Coat the fish with the mayonnaise mixture and roll in the panko mixture. Place on a
parchment lined baking sheet in a single layer with space between each piece of fish. Bake in
hot oven until golden brown; 10 to 15 minutes depending on how crowded the baking sheet
and oven are.
6. Heat the tortillas on a griddle. Place 1 tablespoon of White Beans in the tortilla, top with the
Crispy Salmon, Cabbage Slaw, Pickled Red Onions, a slice of avocado, and cotija cheese.
Finish with a squeeze of lime and ground black pepper.
Menus of Change®
JUNE 2016
194
GRILLED SHIITAKE, TUSCAN BEAN,
AND BOILED PEANUT SALAD
Yield: 12 Portions
Ingredients
Amounts
Boiled Peanuts
Raw peanuts, in shell, well rinsed
Salt
Water
1 lb.
¼ cup
8 cups
Tuscan Bean Salad
Bush’s Chickpeas, drained, rinsed
Bush’s Butter beans, drained, rinsed
Bush’s Dark kidney beans,
drained and rinsed
Boiled Peanuts (see above)
Kalamata olives, halved
Red peppers, diced
Red onions, fine dice
Marjoram, fresh, minced
Roasted garlic paste
Red pepper flakes
Salt
Ground black pepper
12
3
1
½
2
1
½
1½
½
Bean Salad Dressing
Champagne vinegar
Dark balsamic vinegar
3 oz.
1 oz.
10 oz.
Grilled Shiitake Mushrooms
Shiitake mushrooms, stemmed
Salt
16 ea.
3 Tbsp.
as needed
Garnish
Cilantro, chopped
Radicchio, chiffonade
3 Tbsp.
½ cup
15 oz.
15 oz.
15 oz.
oz.
oz.
cup
cup
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
Method
1. For the Boiled Peanuts: Place all ingredients in a stockpot. Bring to a boil and cover; boil for 2
to 3 hours, or until the peanuts are done. Drain.
Menus of Change®
JUNE 2016
195
2. For the Tuscan Bean Salad: Drain the canned beans and rinse with cold water two times. Let
drain again to remove all water. Combine with the remaining ingredients and toss to
incorporate. Adjust seasonings as needed.
3. For the Bean Salad Dressing: Whisk together the dressing ingredients until well combined.
Toss with the Tuscan Bean Salad.
4. For the Grilled Shiitake Mushrooms: Brush the shiitake mushrooms with olive oil and season
with salt. Mark the mushrooms on a hot grill and cook thoroughly. Slice thinly, add to the
Tuscan Bean Salad, and toss just to combine.
5. To Serve: Spoon the Tuscan Bean Salad in the center of a plate. Garnish with the cilantro and
radicchio.
Menus of Change®
JUNE 2016
196
FRISEE AND ESCAROLE SALAD WITH POACHED EGGS,
ROASTED TRUMPET ROYAL MUSHROOMS,
AND RYE CRUMBS
Yield: 8 Portions
Ingredients
Amounts
Rye Crumbs
Rye bread, country style
Olive oil
Rosemary sprigs
Thyme sprigs
Garlic cloves, crushed
Salt
Menus of Change®
JUNE 2016
½
¼
4
4
4
as
loaf
cup
ea.
ea.
ea.
needed
Trumpet Royal Mushrooms
Trumpet royal mushrooms, quartered
lengthwise
Soy sauce
Lemon juice
Salt
Ground black pepper
1
1
1
as
as
Tbsp.
Tbsp.
Tbsp.
needed
needed
Vinaigrette
Shallots, brunoise
Salt
Sherry vinegar
Lemon juice
Dijon mustard
Ground black pepper
2
as
2
¼
1
½
as
ea.
needed
Tbsp.
cup
Tbsp.
cup
needed
Poached Eggs
Vinegar
Salt
8 ea.
¼ cup
2 tsp.
Frisee, cleaned, trimmed, cut 2” pieces
Escarole, cut in 2” pieces
Green beans, 1” bias cut
Basil leaves, torn or micro basil
Parsley, finely chopped
Salt
Ground black pepper
8
8
1
6
2
as
as
197
½ lb.
oz.
oz.
cup
ea.
Tbsp.
needed
needed
Method
1. For the Rye Crumbs: Remove the crust from the bread and cut into 1-inch pieces. Spread on a
baking sheet and let dry at room temperature for 1 to 2 days until dried out. Place in a bag,
seal and wrap in a towel. Using a rolling pin, crush to small irregular crumbs.
2. Heat the oil in a medium skillet add the herbs and garlic, and toss until fragrant. Add Rye
Crumbs and cook stirring periodically until golden brown. Remove herbs and garlic. Let
cool. Store in an air tight container.
3. Preheat the oven to 400°F.
4. For the Trumpet Royal Mushrooms: Toss mushrooms with soy sauce, 1 tablespoon each of
lemon juice and olive oil, salt and pepper. Place on a baking sheet and roast for 5 to 10
minutes or until golden brown. Turn periodically throughout the cooking process. Cool
slightly, cut on a long bias into ¼” thick pieces. Set aside.
5. For the Vinaigrette: Season the shallots with salt. Let sit for 5 minutes. Add vinegar and
lemon juice. Let sit for 10 minutes. Whisk in mustard and olive oil. Season with salt and
pepper.
6. For the Poached Eggs: In a medium saucepan, bring 2 quarts of water to a boil. Turn the heat
down to just below a simmer and add the vinegar and salt. Crack an egg in a small bowl to
check that the yolk isn’t broken. Slowly stir the water in one direction to create a whirlpool
effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water
against the side of the pan, following the current of the water as you pour the egg in, so that
the white envelopes the yolk. Crack another egg into the small bowl and add to the water in
the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks
are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in
your hand, tip the plate to pour off the excess water. Eggs may be poached in advance and
reheated as needed.
7. To Serve: Place the frisee, escarole, green beans, Trumpet Royal Mushrooms and herbs in a
bowl. Season with salt and pepper. Toss with some of the Vinaigrette. Place on a plate and
top with a Poached Egg. Drizzle a little Vinaigrette on top of the eggs. Sprinkle with Rye
Crumbs.
Menus of Change®
JUNE 2016
198
ESPRESSO PANNA COTTA WITH BERRY PATCH SALAD
Yield: 1,588 Grams
Ingredients
Amounts
Espresso Panna Cotta
Gelatin
Milk
Sugar
Heavy cream
illy Espresso beans, ground
Orange, peel, no pith
Buttermilk
14
454
227
227
100
2
720
Berry Patch Salad
Lemon juice
Lemon zest
Honey
Strawberries, stemmed, cut in ¼
Raspberries
Blueberries
Black berries
2
1
4
2
2
2
2
g
g
g
g
g
ea.
g
Tbsp.
tsp.
Tbsp.
cups
cup
cup
cup
Method
1. For the Espresso Panna Cotta: Add gelatin to the milk and allow to bloom; melt over water
bath.
2. Combine sugar, cream, and espresso, heat to a simmer and allow to steep 10 minutes. Strain.
3. Add milk/gelatin mixture and buttermilk to cream, strain.
4. Pour mixture into molds, refrigerate overnight.
5. For the Berry Patch Salad: Combine the lemon juice, zest, and honey in a bowl. Add the
berries, gently toss, and let macerate for 10 minutes. Serve with the Espresso Panna Cotta.
Menus of Change®
JUNE 2016
199
POMEGRANATE GLAZED TURKEY KIBBEH
WITH PISTACHIO FILLING
Yield: 8 Kibbehs
Ingredients
Amounts
Kibbeh
Bulgur wheat, finest grind thoroughly
Lean turkey thigh meat, ground
Onion, minced
Jalapeño chiles, minced
Olive oil
Parsley, chopped
Cilantro
Mint, chopped
Ground cumin
Ground allspice
Cinnamon
Cayenne pepper
Salt
Ground black pepper
½
1
1
2
2
2
2
1
2
1
¼
¼
as
½
cup
lb.
cup
ea.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
tsp.
needed
tsp.
Pistachio Stuffing
Onion, chopped
Olive oil
Ground turkey
Water
Wonderful Pistachios, chopped
Aleppo pepper or hot paprika
Parsley chopped
Salt
Ground black pepper
Greek yogurt
½
1
5
½
½
½
2
as
¼
2
cup
Tbsp.
oz.
cup
cup
tsp.
Tbsp.
needed
tsp.
Tbsp.
Pomegranate Glaze
Light soy sauce
POM juice, reduced to 2 Tbsp.
Olive or canola oil
Arugula
Wonderful Orange supremes
Red onion, shaved, rinsed
Cilantro leaves
Wonderful Lemon juice
Salt
Menus of Change®
JUNE 2016
200
1 Tbsp.
1 cup
1
4
1
¼
2
1
1
as
Tbsp.
cups
cup
cup
Tbsp.
Tbsp.
Tbsp.
needed
Ground black pepper
as needed
Method
1. For the Kibbeh: Soak the bulgur for 10 minutes, then drain in a strainer. Allow to sit for 20
minutes in the strainer while you prepare the rest of the recipe. If it still seems wet, squeeze
the moisture out.
2. In the bowl of a food processor pulse all the ingredients for the Kibbeh together. Season
with salt and pepper.
3. For the Pistachio Stuffing: Place the onions and olive oil in a medium skillet and cook until
golden and soft. Add the turkey, breaking up the meat with a fork, and brown lightly – 5
minutes. Add the water and cook over low heat for 15 minutes or until the water is gone
and the meat begins to brown. Add the nuts, spices, parsley, salt, and pepper. Cook for two
minutes longer, stirring. Remove from the heat and cool. Fold in the yogurt. Adjust
seasoning as needed. Reserve.
4. Pinch about an ounce of the Kibbeh mixture from step one and shape it into a ball. Press
your thumb into the ball and add a teaspoon of the Pistachio Stuffing. Roll the ball to close
the shell over the filling and roll it into a football shape; keeping your hands wet can make
the shaping process much easier. Refrigerate the Kibbehs until you are ready to serve.
5. Steam Kibbehs for 5 minutes or until they hold their shape.
6. For the Pomegranate Glaze: Combine 1 soy sauce and 2 tablespoon pomegranate reduction.
Mix well. Brush each Kibbeh with the Pomegranate Glaze.
7. Brush kibbeh with canola oil, then grill over a medium fire until the juices run clear. Do not
overcook or the kebabs will be dry.
8. Place the arugula, oranges, red onion, and cilantro leaves in a bowl. Toss with oil, lemon
juice, salt, and pepper. Serve with Kibbeh. Drizzle with additional Pomegranate Glaze.
Source: Adapted from Catherine Brandel, April 1996
Menus of Change®
JUNE 2016
201
POLLOCK BURGER WITH ROMESCO AND AVOCADO
Yield: 8 Portions
Ingredients
Amounts
Trident Pollock burgers
Whole wheat burger bun
Romesco Sauce (see recipe index)
Avocado, sliced
Red onion slices
Tomato slices
Lettuce leaves
Crispy Jalapeños (see recipe index)
8
8
½
2
8
16
8
2
ea.
ea.
cup
ea.
ea.
ea.
ea.
Tbsp.
Method
1. Grill the Pollock burgers until cooked through.
2. Spread Romesco Sauce on the bun, top with the avocado, sliced onion, tomato, lettuce,
burger, and top with Crispy Jalapeños.
Menus of Change®
JUNE 2016
202
WHOLE GRAIN CHEDDAR STYLE SANDWICH
WITH CARAMELIZED ONION, MUSTARD, AND SAGE
Yield: 8 Portions
Ingredients
Amounts
Caramelized Onions
Canola oil
Sweet onions, julienne
Mustard seeds
Brown sugar
Sherry vinegar
Thyme, chopped
Water
Lemon juice
Salt
Ground black pepper
2
2½
1
2½
¼
2
3
1
as
as
oz.
lb.
Tbsp.
Tbsp.
cup
tsp.
Tbsp.
tsp.
needed
needed
Sage Oil
Canola oil
Sage leaves
¼ cup
4 ea.
8 ea.
9 Grain Bread (recipe follows)
Tomatoes, slices
Daiya Cheddar Style Shreds
Salt
Ground black pepper
16
32
1
as
as
slices
ea.
lb.
needed
needed
Method
1. For the Caramelized Onions: Heat the oil in a sauté pan. Add the onions and caramelize. Add
the mustard seed, brown sugar, vinegar, thyme, and water. Stir to combine, then cover the
pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20 minutes.
Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until
most of the liquid is gone and the onions have achieved a dark brown jamminess,
approximately 60 to 70 minutes. A little more water can be added if needed. Taste the jam,
and add lemon, salt and pepper if necessary.
2. For the Sage Oil: Heat the canola oil, garlic, and sage in a small pot. Bring to a bare simmer.
Let cook for 20 minutes or until the garlic is soft, but not browned.
3. Preheat a 400˚F oven.
4. To Assemble: Brush the exterior of the bread slices with Sage Oil. Place 4 tomato slices on the
plain side of one slice of bread. Top the tomatoes with Cheddar Style Shreds. Press the
cheese into the tomatoes and season with salt and pepper. On the plain side of the other
slice of bread, spread a layer of Caramelized Onions. Place on top of the cheese to make a
sandwich.
Menus of Change®
JUNE 2016
203
5. Place on a sheet pan. Place another sheet pan on top. Bake in a hot oven for 10 minutes or
until the cheese melts.
6. Skewer with tooth picks and cut into quarters. Serve hot.
Menus of Change®
JUNE 2016
204
9 GRAIN BREAD
Ingredients
Amounts
Poolish
Joseph’s Best whole wheat flour
Water, warm
Yeast, instant
1 lb.
1 lb.
about ¼ tsp
Soaker
9 grain cereal
Water, warm
Salt
3 lb. 9 oz.
2 lb. 8 oz.
1¼ oz.
Dough
Bread flour
Joseph’s Best whole wheat flour
Water
Olive oil, pure
Yeast, instant
Malt syrup
Salt
Poolish
7 lb.
1 lb. 8 oz.
5 lb. 4 oz.
4 oz.
1.25 oz. (36 grams)
1 oz.
3 ½ oz.
2 lb.
Method: Pre-Ferment
DDT-82
1. For the Poolish: Combine ingredients in a small mixer and paddle on medium speed for 2
minutes. Cover and allow to ferment for 12 hours at room temperature.
2. For the Soaker: Combine ingredients in a bowl and soak overnight.
3. For the Dough: Combine all the wet ingredients in a mixing bowl. Add the Soaker and the
dry ingredients.
4. Hobart: 7 minutes on speed 1, 3 minutes on speed 2.
5. Spiral: 5 minutes on speed 1, 2 minutes on speed 2.
6. Bulk ferment: 1 hour. Fold after 30 minutes.
7. Scale: 1 pound 8 ounces for the smaller straps, 2 pounds for the larger straps.
8. Shape into logs. Place seam side down into a prepared loaf pan.
9. Proof.
10. Slash with four slashes diagonally down the top and bake at 375ºF for 25 minutes. Vent and
rotate. Bake for another 10 minutes or until done. Allow to cool.
Menus of Change®
JUNE 2016
205
CULINARY INNOVATION EXHIBITS
Menus of Change®
JUNE 2016
206
Every person deserves a delicious healthy meal.
Pledge to use healthier ingredients and
techniques in your dishes, and we’ll help
provide 22* meals to Feeding America.®
Learn more about our Seductive Nutrition
pledge, and take it now at ufs.com/TakeThePledge
*Unilever Food Solutions guarantees a minimum donation of 33,000 meals ($3,000) to Feeding America and up to a maximum of 77,000 meals ($7,000) based on pledges
from January 1, 2016, to December 31, 2016. One dollar helps provide 11 meals secured by Feeding America on behalf of local food banks. Meal claim valid as of July 1, 2015.
©2016 Unilever Food Solutions. ©2016 Feeding America. All Rights Reserved.
Can growing
almonds
fight climate
change?
When you eat almonds, you’re
choosing more than just a highly
nutritious food. A recent study in
the Journal of Industrial Ecology
found that almond trees in California
absorb and store significant
amounts of greenhouse gas
throughout their lifespans.
And as the almond community
continues and does even more to
use its coproducts from producing
and harvesting almonds—like hulls,
shells and other tree biomass—
they’ll further contribute to
becoming carbon neutral, or even
carbon negative, if policy changes
and production advancements
work hand in hand.
To learn more, visit
almondsustainability.org.
Elias Marvinney, Alissa Kendall, Sonja Brodt, Weiyuan Zhu. Life Cycle-based
Assessment of Energy Use and Greenhouse Gas Emissions in Almond
Production, Part II: Uncertainty Analysis Through Sensitivity Analysis and
Scenario Testing. Journal of Industrial Ecology, 2015, 10.1111/jiec.12333.
Good news about almonds and heart health. Scientific evidence suggests,
but does not prove, that eating 1.5 ounces per day of most nuts, such as
almonds, as part of a diet low in saturated fat and cholesterol may reduce
the risk of heart disease. One serving of almonds (28 grams) has 13 grams
of unsaturated fat and only 1 gram of saturated fat.
© 2016 Almond Board of California. All rights reserved.
L.
A
E
M
Y
R
E
V
E
R
O
F
A BEAN
.
U
N
E
M
Y
R
E
V
E
R
A MEAL FO
s
n
a
e
B
t
n
ie
d
e
r
g
n
I
Bushs’ Best
®
Whether you’re looking to enliven breakfasts, find vegetarian options to attract millennials, or discover
all the possibilities beans can offer, there’s a Bush’s Best ingredient bean that’s just right for your menu.
®
Beans are
Beans can be used
Beans can cost as much as
free of cholesterol
ACROSS THE MENU
75% LESS
and saturated fats and provide
8 KEY NUTRIENTS,
including fiber, protein & iron.
in every
foodservice segment,
ANY TIME OF DAY.
than animal sources
of protein, per pound.*
*USDA National Agricultural Statistics Service
To learn more about how beans can work across your menu,
visit bushbeansfoodservice.com
RECIPE INDEX
Breakfast Burrito with Scrambled Eggs, Pork-
9
Mushroom Sausage, Black Beans, Mozzarella
9 Grain Bread....................................................... 205
Style Shreds and Avocado Salsa Verde......... 76
A
Buttermilk Green Goddess Dressing ....................... 86
Acai Bowl with Granola, Mango, Pineapple, and
C
Berries .............................................................. 175
Alaska Salmon and Mushroom Slider with
Canadian Lentil and Braised Pork Carnitas
Tacos with Roasted Tomatillo Salsa .............. 62
Green Papaya Slaw and Cilantro Mayonnaise
.......................................................................... 153
Almond and Anchovy Pangrattato ....................... 132
Almond and Dried Cherry Scones ..................... 83
Almond Picada ...................................................... 188
Avocado Lemon Aioli ............................................ 167
Avocado Salsa Verde ............................................... 76
B
Caramelized Onions .............................................. 203
Cardamom, Koji, Nasturtium ........................... 182
Carnitas ................................................................... 62
Carrot Cake with Vanilla Labneh Frosting ..... 118
Carrot Top, Garbanzo Frittelle, and Roasted
Carrot Hummus with Za'atar Spice .............. 70
Cauliflower Kabbouleh with Crispy Brown Rice
and Lentils....................................................... 116
Baharat Seasoning ................................................... 52
Cauliflower Pasta ..................................................132
Balsamic Reduction .................................................72
Cauliflower Pasta with Burrata, Almond, and
Anchovy Pangrattato ..................................... 132
Barilla Collezione Rigatoni With Seitan
Amatriciana and Nuts ................................... 190
Charmoula ............................................................. 159
Charred Beet and Canadian Lentil Salad with
Barilla Plus Penne Pasta with Ceci and Bitter
Greens .............................................................. 191
Citrus Vinaigrette and Toasted Almonds ..... 64
BBQ Spice Rub ...................................................... 100
Charred Beets........................................................... 64
Bean Salad Dressing.............................................. 195
Chawanmushi with Seaweed, Trout Roe, and
Beef and Mushroom Sliders ................................... 103
Kinome ............................................................ 142
Berry Patch Salad ..................................................199
Chipotle BBQ Sauce .............................................. 100
Black Bean Burger .................................................185
Cilantro Cabbage Slaw .......................................... 193
Boiled Peanuts ....................................................... 195
Cilantro Mayonnaise ............................................. 153
Braising Liquid ...................................................... 147
Cilantro-Peanut Chutney ...................................... 156
Citrus Vinaigrette ................................................... 64
Menus of Change®
JUNE 2016
212
Coffee and Chili Braised Beef and Mushroom
Fresh Ricotta Cheese .............................................. 119
Tacos with Avocados, Shredded Cabbage,
Fresh Ricotta, Blueberries, Toasted Almonds,
Pickled Radishes, and Salsa Verde .............. 147
and Shaved Dark Chocolate Parfait ............ 119
Coffee Balsamic Shrub ......................................... 72
Fried Egg Breakfast Sandwich with Portobello
Coffee Rub.............................................................. 147
“Bacon”, Tomato, Arugula, and Avocado
Creamy Herb Vinaigrette ........................................ 57
Lemon Aioli .................................................... 167
Crispy Canadian Red Lentil Fritters with Spiced
Frittata di Maccheroni with Pistachio – Aromatic
Tahini Yogurt Sauce ........................................ 52
Herb Pesto ....................................................... 122
Crispy Jalapeños ................................................. 162
G
Crispy Onions ..................................................... 161
Crispy Pollock........................................................ 193
Green Onion and Cheddar Waffles.......................... 95
Green Onion and Cheddar Waffles, Spinach,
Crispy Pollock and White Bean Taco with
Egg, and Trumpet Royale “Bacon”................ 95
Cilantro Cabbage Slaw and Pickled Red
Onions ............................................................. 193
Crispy Shrimp Head “Chicharrón” ..................125
Croquettes .............................................................. 108
Green Papaya Slaw ............................................. 155
Greens, Grains, and Lentil Pancakes....................... 93
Greens, Grains, and Lentil Pancakes with Oven
Roasted Tomatoes and French Feta ............... 93
D
Grilled Clams with Garlic and Chiles ..............126
Dark Chocolate, Lentil, and Dried Blueberry
Grilled Shiitake Mushrooms .................................. 195
Bark .................................................................... 54
Grilled Shiitake, Tuscan Bean, and Boiled
Dark Rye Crumble ................................................... 86
Dashi ..................................................................... 142
Peanut Salad ................................................... 195
Grilled Tempeh “Ribs” with Chipotle BBQ
Sauce ................................................................ 100
E
Grilled Vegetables ................................................... 103
Eggplant Salad ...................................................... 129
H
Eggplant Salad with Tea Smoked Chicken and
Tomato Jam ..................................................... 129
Hanoi Chicken Meatball .......................................... 59
Elderflower, Pineapple, Cucumber ..................180
Harissa Greek Yogurt ......................................... 115
Espresso and Peanut Butter Smoothie ............. 174
Herbed Mayonnaise and Almond Crusted
Espresso Panna Cotta ............................................ 199
Alaskan Salmon, on Tuscan Kale, Shaved
Espresso Panna Cotta with Berry Patch Salad 199
Fennel, Radishes, and Lemon Vinaigrette .. 106
Honeyed Yogurt Sauce .......................................... 108
F
J
Farro, Chickpea, and Summer Vegetable Salad
with Creamy Herb Vinaigrette....................... 57
Japanese Style Soft Boiled Egg .......................... 146
Filling ............................................................ 140, 172
Menus of Change®
JUNE 2016
213
K
Pickled Red Onions ......................................... 62, 169
Kibbeh .................................................................... 200
Kiwi Champagne Vinaigrette ................................ 163
Pickled Vegetables ................................................... 59
Pickling Spice Mix for Brine and Poaching Liquid #2
............................................................................ 85
Kombucha Tea .................................................... 179
Kumamoto Oysters on the Half Shell with a Trio
of Mignonettes ................................................ 151
Pine Needle, Charcoal, Apple ........................... 181
Pineapple Raita ...................................................... 156
Pistachio Gremolata............................................... 151
L
Pistachio Purée ........................................................ 90
Lemon and Parsley Mignonette............................. 151
Pistachio Stuffing ..................................................200
Lemon Chickpea Breakfast Muffins with
Pizza with Crimini Mushrooms, Roasted Grape
Toasted Pistachios .......................................... 176
Tomatoes, and Arugula ................................. 136
Lemon Sumac Mayonnaise.................................... 103
Poached Eggs ......................................................... 197
Lime and Cucumber Mignonette........................... 151
Pollock Burger with Romesco and Avocado .. 202
M
Pomegranate Glaze ................................................ 200
Pomegranate Glazed Turkey Kibbeh with
Malted Cinnamon Roll Frosting ............... 141, 173
Maple Almonds .................................................... 80
Mini Peanut Butter Cookies .............................. 120
Minted Yogurt....................................................... 159
Pistachio Filling .............................................. 200
Portabella Mushroom “Bacon” ............................. 167
Preserved Meyer Lemons .................................. 128
Puntarelle Leaves..................................................... 86
Miso Broth ............................................................. 144
Moroccan Spice Mix ........................................... 103
R
Multigrain Bagels, Cream Cheese, and Smoked
Raspberry, Ginger, and Lemon Shrub ...............55
Salmon with Pickled Red Onions, Tomatoes,
Raw Juice Watercress-Avocado Energy Shooters
Capers, and 7 ½ Minute Eggs .......................169
............................................................................ 82
Mushroom Dashi ................................................ 145
Red Lentil Crepe .............................................. 97, 111
O
Red Lentil Fritters ................................................... 52
Red Wine Reduction ........................................ 97, 111
Orange and Ginger Mignonette ............................ 151
Orange Raspberry Compote .................................... 75
P
Rice, Barley, Buckwheat ..................................... 178
Roast Carrot Hummus ......................................... 71
Roast King Oyster Mushrooms with Oranges,
Peanut Dukkah ...................................................... 114
Pickled Cippolini Onions......................................... 66
Pickled Sunchokes, and Pistachio Purée ....... 90
Roasted Baby Carrots and Beets, Buttermilk-
Pickled Jerusalem Artichokes ................................... 90
Green Goddess, Puntarelle Leaves, Pickled
Pickled Lamb’s Tongue and Brine #1...................... 85
Lamb’s Tongue, Dark Rye Crumble, and
Pickled Radishes ................................................. 149
Smoked Lamb Bacon ....................................... 85
Menus of Change®
JUNE 2016
214
Roasted Carrots with Harissa Greek Yogurt and
Spiced Black Bean Cake with Tomatillo,
Peanut Dukkah ............................................... 114
Pineapple, and Mango Salsa, Roasted
Roasted Grape Tomatoes ....................................... 136
Jalapeño Aioli, and Toasted Peanuts ........... 185
Roasted Jalapeño Aioli ........................................... 185
Spiced Tahini Yogurt Sauce .................................... 52
Roasted Mushroom Base ..................................... 61
Spicy and Sour Soup with Shiitake Mushrooms
Roasted Tomatillo Salsa........................................... 62
and Alaskan Spot Prawns ............................... 58
Roasted Tomatoes .................................................... 93
Spinach and Tomato Salad ...................................... 95
Roasted Zucchini ..................................................... 66
Sprouted Canadian Lentil Croquettes with
Romesco Sauce ......................................................... 66
Watercress Sauce and Honeyed Yogurt Sauce
Rye Crumbs ........................................................... 197
.......................................................................... 108
Sprouted Lentils .............................................. 97, 111
S
Sprouted Lentils, Red Lentil Crepe, Slow
Sage Oil ................................................................. 203
Poached Egg, Broccoli Leaves, and Spring
Salmon Burgers ..................................................... 153
Salmorejo ............................................................... 188
Salsa Verde .......................................................... 150
Savory Almond Granola Clusters ....................189
Onion Bordelaise ...................................... 97, 111
Sriracha Mayonnaise ............................................... 59
Star Fruit, Anise, Ginger .................................... 183
Summer Wild Greens Kiwifruit, Almonds, and
Savory Multigrain Cereal with Slow Roasted
Seed Salad with Blended Kiwifruit
Tomatoes, Spinach, Parmesan Cheese, and
Champagne Vinaigrette ................................ 163
Maple Almonds ................................................ 78
Seaweed Salad with Preserved Lemon and Black
Sweet and Spicy Almond Granola........................... 81
Sweet and Spicy Almond Granola and Vanilla
Sesame ............................................................. 127
Yogurt Parfait with Kiwifruit, and Blueberries
Shakshuka with Poached Eggs ......................... 166
Singapore Crispy Fried Tempeh Tempura...... 101
............................................................................ 81
Szechuan Pepper-Salt ............................................ 129
Slow Roasted Tomatoes ....................................... 79
Smoked Lamb Bacon ................................................ 85
Smoking Mix ......................................................... 129
T
Tandoori Chicken Skewers with Chobani Greek
Spent Grain Cinnamon Rolls..................... 138, 170
Yogurt Pineapple Raita and Cilantro-Peanut
Spent Grain Granola Bars .................................. 134
Chutney ........................................................... 156
Spent Grain Pizza Dough .................................. 137
Tandoori Spiced Grilled Chicken ........................... 156
Spent Grain Waffle Batter .................................. 135
Tempura Batter ..................................................... 101
Spice Crusted Pollock Pita with Garbanzo Bean
Tomatillo, Pineapple, and Mango Salsa ................ 185
Hummus, Crispy Onions and Jalapeños,
Tomato Jam .......................................................... 131
Pickled Radish, and Minted Yogurt ............ 159
Trumpet Royal Mushrooms .................................. 197
Trumpet Royale “Bacon” ........................................ 95
Menus of Change®
JUNE 2016
215
Tuscan Bean Salad ................................................ 195
White Beans ........................................................... 193
V
Whole Grain Cheddar Style Sandwich with
Caramelized Onion, Mustard, and Sage ..... 203
Vanilla Labne Frosting .......................................... 118
Whole Grain Flatbread with Almond Romesco,
Vegan Key Lime Cheezecake topped with
Roasted Zucchini, Pickled Cippolini Onions,
Roasted Pineapple and Mango Compote ... 158
Arugula, Aged Goat Cheese, and Toasted
Vegetable and Soba Noodles in Miso Broth with
Japanese Style Soft Boiled Eggs....................144
Vietnamese Banh Mi Slider with Shiitake
Almonds ............................................................ 66
Whole Grain Lemon-Almond Waffles ..................... 75
Whole Grain Lemon-Almond Waffles with
Mushroom and Chicken Meatballs, Pickled
Orange Raspberry Compote ........................... 75
Daikon, Carrots, and Cucumbers .................. 59
W
Z
Watercress Sauce ................................................... 108
Menus of Change®
JUNE 2016
Whole Wheat Pizza Dough ................................. 68
216
Zesty Canadian Lentil Gazpacho ..................... 110

attached here - Menus of Change

Transcription

Similar documents

Culinary School Stirs Hope — Social Good CLT

SPICY PICKLED JALAPEÑO AND ARTICHOKE DIP

7 Healthy Guy Recipes

2016 Caribbean Classic full page ad copy - NSSA-NSCA

seasoning blend

Controlling Food Costs and Exceptional Meal Service

CCFCC.ca - Canadian Culinary Federation

I`m helping to end MS by participating in the 2016 Jayman BUILT MS

Durham Careers in Hospitality