Course Guide - Menus of Change

Transcription

®
3 rd ANNUAL LEADERSHIP
SUM M IT
JUNE 17-19
2015
Hyde Park, NY
TABLE OF CONTENTS
OVERVIEW ......................................................................................................................................... 1
PROGRAM SCHEDULE ................................................................................................................... 3
PRESENTER BIOGRAPHIES ........................................................................................................ 18
SPONSOR PROFILES ..................................................................................................................... 42
WEDNESDAY ................................................................................................................................... 49
WELCOME REFRESHMENTS .............................................................................................................................. 50
DEMONSTRATION ............................................................................................................................................. 54
OPENING RECEPTION ........................................................................................................................................ 56
THURSDAY ...................................................................................................................................... 89
BREAKFAST ...................................................................................................................................................... 90
MORNING DEMONSTRATIONS ........................................................................................................................... 98
MORNING BREAK ........................................................................................................................................... 101
LATE MORNING DEMONSTRATIONS ............................................................................................................... 103
LUNCH ............................................................................................................................................................ 120
AFTERNOON DEMONSTRATIONS ..................................................................................................................... 134
AFTERNOON BREAK ....................................................................................................................................... 138
AFTERNOON DEMONSTRATIONS ..................................................................................................................... 140
NETWORKING RECEPTION .............................................................................................................................. 156
FRIDAY ............................................................................................................................................ 181
BREAKFAST .................................................................................................................................................... 182
MORNING BREAK ........................................................................................................................................... 194
LUNCH ............................................................................................................................................................ 196
RECIPE INDEX ............................................................................................................................... 215
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 2015
1
THE CULINARY INSTITUTE OF AMERICA
JOIN THE CONVERSATION 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
ground-breaking leadership initiative launched in 2012 by The Culinary Institute of America
and the Harvard T.H. Chan School of Public Health. Now in its fourth year, it is working to
realize a long-term, 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 2015 Menus of Change Leadership Summit brings together an audience of more than
350 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:
Include #CIAMOC in your tweets during the summit.
Email:
Send us your thoughts, feedback, insights, challenges, and success stories at
[email protected]
MENUS OF CHANGE®
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PROGRAM SCHEDULE
The 2015 Menus of Change Leadership Summit will feature 6 general sessions, 12 breakout sessions, 7
culinary presentations (3 during general sessions and 4 during breakout sessions), 2 breakfasts, 2
morning breaks, 2 lunches, 1 afternoon break, and 2 evening receptions.
At-A-Glance Schedule Overview
Wednesday, June 17
Thursday, June 18
Presenter/Media Lounge
Lobby, Marriott Pavilion (Balcony Level)
Sponsored by Unilever Food Solutions
Friday, June 19
3:00 PM to 7:00 PM
Registration &
Refreshments
3:00-3:30 PM
Welcome & Opening
Remarks
3:30 – 4:15 PM
7:45 AM to 7:00 PM
Breakfast
7:45 - 8:15 AM
8:00 AM to 2:15 PM
Breakfast
8:00-8:30 AM
General Session II
8:15 - 9:45 AM
General Session V (Part I)
8:30 - 10:00 AM
Opening General Session
4:15 - 6:00 PM
Refreshment & Networking
Break
9:45 AM
Break
10:00 AM
Opening Reception
6:00 - 7:00 PM
Breakout Sessions, Round A
10:30 - 11:45 AM
Lunch
12:00 PM
General Session V (Part II)
10:30 AM - 12:00 PM
Lunch
12:00 PM
Dessert & Coffee Break
1:00 PM
General Session VI
1:00 - 2:00 PM
General Session III
1:15 -2:45 PM
Break
2:45 PM
Closing Remarks
2:00 - 2:15 PM
Breakout Sessions, Round B
3:30 - 4:45 PM
General Session IV
5:00 - 6:00 PM
Networking Reception
6:00 - 7:00 PM
MENUS OF CHANGE®
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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, highlight case studies in innovation (e.g., menu research and development, product sourcing,
supply chain management, etc.), and build 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.
WEDNESDAY, JUNE 17
3:00 PM
Registration & Refreshments
Lobby, Marriott Pavilion (Conference & Auditorium Levels)
3:30 PM
Welcome & Opening Remarks
Ecolab Auditorium, Marriott Pavilion
Introduction: Greg Drescher (Vice President, Strategic Initiatives and Industry
Leadership, The Culinary Institute of America)
Presenter:
Tim Ryan ‘77 (President, The Culinary Institute of America)
4:15 PM
Opening General Session
Presentations
The 2015 Menus of Change Annual Report: What’s New? What’s Ahead?
As leaders in the $700 billion U.S. foodservice industry address health and sustainability
imperatives paired with rapidly evolving consumer expectations, the Menus of Change
initiative provides evidence-based guidance for designing business strategies and making
menu decisions that are successful in the long run. This session features the annual
release of the Menus of Change Annual Report, which includes a review of industry
performance at the intersection of health, environment, and business, as well as new
findings in the scientific community. It also provides businesses directly and indirectly
involved in the foodservice industry with specific ways to use this information to drive
innovation, improve business performance, and reduce risk.
Moderator:
Presenters:
MENUS OF CHANGE®
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Greg Drescher (Vice President, Strategic Initiatives and Industry
Walter Willett (Chair, Department of Nutrition, Harvard T.H.
Chan School of Public Health, and Chair, Menus of Change
Scientific & Technical Advisory Council)
Arlin Wasserman (Founder and Partner, Changing Tastes, and
Chair, Menus of Change Sustainable Business Leadership
Council)
4
Remarks
How the Food Business School Is Changing the World of Food System
Innovation and Entrepreneurship
Presenter:
4:55 PM
Opening Keynote Presentation
Our Ever-Changing Menu
Panera Bread CEO Ron Shaich will share what he has learned throughout his career,
including how embracing innovation and change has helped him build some of the most
successful restaurant chains in America. Ron will discuss how health and sustainability
have been integral to Panera Bread’s success, what they have meant for Panera’s culinary
professionals, and what’s next for the company. Ron will also share his views on what lies
ahead in the coming years for the restaurant industry at large.
Presenter:
5:25 PM
Will Rosenzweig (Dean, The Food Business School, the center of
executive and graduate education of the CIA)
Ron Shaich (Founder, Chairman, and CEO, Panera Bread)
Culinary Keynote Presentation
Global Imperatives, Menu Innovation, and Our Customers: Designing NextGeneration, Seductive Food Experiences
As the food industry moves toward more plant-based menus and shifts the focus away
from meat at the center of the plate, chefs are using the creative opportunities that
relatedly arise to develop new business models. Franklin Becker's mission at his QSR and
full-service operations in New York, The Little Beet and The Little Beet Table, is to offer
delicious, nutritious, simple yet innovative dishes with a high level of transparency that
guarantees customers that those standards are met. In this presentation, the acclaimed
chef will feature the business and menu strategies that have placed him and his
restaurants at the center of a new way of dining that combines nutrition and
deliciousness.
Introductory
Remarks:
Guest Chef: Franklin Becker (Chef-Owner, The Little Beet)
6:00 PM
Opening Reception and Plant-Forward Burger Bash
Beverage Garden Plaza (weather permitting)
Featuring the Presenting and Premium Gold Level Sponsors
With book signings by Walter Willett, Will Rosenzweig, and Franklin Becker.
Books will be available for purchase during the reception.
7:00 PM
Opening Reception Concludes
Enjoy dinner on your own
MENUS OF CHANGE®
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THURSDAY, JUNE 18
7:45 AM
Hudson Valley Breakfast Buffet
Conference Level, Marriott Pavilion (Lower Level)
Sponsored by NuTek Salt
8:15 AM
General Session II
Remarks
Welcome & Introduction to the Day
Presenter:
Council)
Presentations
Plant-Forward: Science, Policy, and the Next Culinary Approach
What does the latest science tell us about rebalancing our plates, menus, and recipes?
What policies and approaches are most effective at changing what we eat? This session
explores what’s driving the move in the foodservice industry towards supporting more
plant-forward diets. Experts in nutrition and policy will help us understand the state of
American diets, the science behind our growing interest in protein and its connection to
our health and the planet, and how to leverage the connection between what we choose to
eat and what we choose to grow.
Moderator:
Presenters:
9:20 AM
Kim Severson (Atlanta Bureau Chief, The New York Times)
Christopher Gardner (Professor of Medicine, Stanford Prevention
Research Center, Stanford School of Medicine)
Eric Rimm (Professor of Medicine, Harvard Medical School, and
Director of the Program in Cardiovascular Epidemiology, Harvard
T.H. Chan School of Public Health)
Richard Ball (Commissioner for the New York State Department of
Agriculture and Markets)
Culinary Presentation
Plant Forward, Protein Re-imagined: Plating up Our Future
How do science, innovation and flavor come together on some of the most creative plates
coming out of America’s kitchens? Explore culinary strategies that are driving change
across an array of restaurant and foodservice formats.
Introduction: Greg Drescher (Vice President, Strategic Initiatives and Industry
Guest Chef: Jehangir Mehta ‘95 (Chef-Owner, Graffiti and Mehtaphor)
9:45 AM
Refreshment & Networking Break
Sponsored by Chobani
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10:30 AM
Breakout Sessions, Round A
Various Campus Locations
Breakout Session A1
Danny Kaye Theatre, Conrad Hilton Library
The “Sustainable Kitchen” Culinary Stage: Building Flavor from the Ground
Up
Plants, vegetables, and fruits have become new creative outlets for chefs who seek to move
them from the side to the center of the plate. From Kamilla Seidler’s work with forgotten
Andean roots in Bolivia to Amanda Cohen’s unique vegetarian cuisine in New York’s
Lower East Side, this session will highlight strategies for creating inspiring plantforward dishes.
Moderator:
Anne McBride (Director of Culinary Programs and Editorial,
Strategic Initiatives, The Culinary Institute of America)
Guest Chefs: Amanda Cohen (Chef-Owner, Dirt Candy)
Kamilla Seidler (Chef, Gustu)
Breakout Session A2
Ecolab Theatre, Admission Center
Pangea, a Case Study in Innovation: Earth’s Flavors Rediscovered
Pangea is Hyde Park’s newest pop-up restaurant where global flavors and conscious
dining come together. Through presentation and culinary demonstration, learn about
how The Culinary Institute of America first made the business decision to add a plantforward restaurant to its collection of fine dining venues, the creative process for
designing the restaurant, and what it is teaching today’s culinary students about the
restaurants of tomorrow.
Moderator:
Brendan Walsh ‘80 (Dean of Culinary Education, The Culinary
Institute of America)
Guest Chefs &
Presenters:
Waldy Malouf ‘75 (Senior Director of Food and Beverage
Operations, The Culinary Institute of America)
Martin Matysik (Lecturing Instructor of Culinary Arts, The
Culinary Institute of America)
Katherine Polenz ‘73 (Professor of Culinary Arts, The Culinary
Theodore Roe ‘91 (Assistant Professor of Culinary Arts, The
John Storm (Faculty Maître d'Instructor, The Culinary Institute of
America)
MENUS OF CHANGE®
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Breakout Session A3
Renaissance Lounge, Hudson Hall
Plant-Forward: How to Make it Work in Your Operation (First of Two Times
Offered)
How do you take your plant-forward concept from idea to reality, from one location to
many? Experts in plant-forward foodservice 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 operators, 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:
Presenters:
Brad Barnes ‘87 (Director of CIA Consulting and Industry
Programs, The Culinary Institute of America)
Steven Petusevsky ’77 (Founder and Principal, Steven M.
Petusevsky Enterprises)
Joshua Brau (Food with Integrity Manager, Chipotle)
Scott Uehlein ’85 (Vice President of Food and Beverage, and
Corporate Chef, Canyon Ranch)
Christy Consler (Senior Vice President of Human Resources and
Corporate Sustainability, Jamba Juice)
Breakout Session A4
Classrooms 1 & 2, Conference Level, Marriott Pavilion (Lower Level)
The CIA Healthy Menus R&D Collaborative and Panera Bread: What it Takes
to Lead Change and Bring Your Customers Along
Q&A with General Session Speaker
Bring your questions for last night’s keynote speaker Ron Shaich, founder, chairman, and
CEO of Panera Bread. You’ll also hear from one of the co-chairs of the CIA’s Healthy
Menus R&D Collaborative—Pam Smith, a leading culinary nutrition consultant for the
foodservice industry—as we discuss how health and sustainability initiatives work inside
Panera and throughout the world of fast-casual dining.
Introduction: Scott Allmendinger (Director of Consulting, The Culinary
Presenter &
Moderator:
Pam Smith (Culinary Nutrition Consultant and Founder, Shaping
America’s Plate, and Co-Chair, CIA Healthy Menus R&D
Collaborative)
Presenter:
Ron Shaich (Founder, Chairman, and CEO, Panera Bread)
MENUS OF CHANGE®
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Breakout Session A5
Classroom 3, Conference Level, Marriott Pavilion (Lower Level)
Protein Choices and Nutrition Research: Debunking the Latest Diet Myths
with the Latest Science
Q&A with General Session Speakers
Join this morning’s plenary speakers--some of the nation’s top nutrition scientists--for an
interactive conversation about the latest myths, facts, and science behind high-protein
products, paleo and vegan diets, and your questions about protein, sustainability, and
healthy eating.
Moderator:
Sophie Egan (Director of Programs and Culinary Nutrition,
Panelists:
Eric Rimm (Professor of Medicine, Harvard Medical School, and
Director of the Program in Cardiovascular Epidemiology,
Harvard T.H. Chan School of Public Health)
Breakout Session A6
Pedagogies of Change – the Evolution of Culinary Arts and Sciences
This session will provide background on how culinary education has evolved over time
and some of the unique opportunities in the interconnected areas of health and wellness
and social and environmental sustainability that the culinary medium presents from a
pedagogical standpoint, such as the CIA’s new major in Applied Food Studies. The panel
discussion will also explore ever-changing food system influences on teaching, new career
opportunities for culinary
professionals, and the overall quality and safety of the foods that we consume.
Moderator:
Presenters:
11:45 AM
Chris Loss ‘93 (Director of Academic Research, The Culinary
Ted Russin (Associate Dean of Culinary Science, Nutrition, and
Food Safety, The Culinary Institute of America)
Jennifer Stack ‘03 (Associate Professor of Culinary Nutrition, The
Suki Hertz (Associate Professor of Culinary Nutrition, The
Eric Schawaroch ’84 (Associate Professor of Culinary Arts, The
Maureen Costura (Assistant Professor of Liberal Arts, The
Breakout Sessions Conclude/Time to Walk to Lunch
MENUS OF CHANGE®
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12:00 PM
Family-Style Lunch
The Gymnasium at the Student Commons
12:45 PM
Lunch Concludes/Return to Marriott Pavilion
1:00 PM
Dessert & Coffee Networking Break
1:15 PM
General Session III
Welcome Back
Presenter:
Presentations
Changing Consumer Behaviors and Attitudes
How can chefs and foodservice companies change the eating habits of the dining public
and the priorities for the culinary profession? Leaders in foodservice, psychology, and
consumer insights will explore effective strategies—both overt and stealth — for moving
diners towards healthier, more sustainable diets in a variety of foodservice formats. They
will also share the different ways the foodservice industry is now thinking about,
marketing, and implementing the shift towards plant-forward menus.
Moderator:
Presenters:
2:25 PM
Sarah Nassauer (Retail and Consumer Trends Reporter, Wall
Street Journal)
Ellen Markman (Professor of Psychology and Senior Associate
Dean for Social Sciences, Stanford University)
Maeve Webster (Senior Director, Datassential)
Shirley Everett (Senior Associate Vice Provost, Residential and
Dining Enterprises, Stanford University)
Michiel Bakker (Director, Global Food Services, Google)
Culinary Demonstration
Of Chefs and Plant Foods: “Anyone Can Cook a Hamburger, Leave the
Vegetables to the Professionals”
At Dirt Candy, Amanda Cohen has invented her own version of vegetarian cuisine—one
that has earned her awards and acclaim, as well as the love of a generation of diners who
are looking for delicious and exciting vegetable dishes whether or not they follow a
vegetarian diet. In this session, she will discuss some of the creative strategies behind her
inventive menus and present some of the vegetable-forward dishes featured on her menu.
Moderator:
Guest Chef:
MENUS OF CHANGE®
JUNE 2015
Amanda Cohen (Chef-Owner, Dirt Candy)
10
2:45 PM
Sponsored by Bush’s Best Beans
With book signings by Kim Severson, Amanda Cohen, Steven Petusevsky, Scott
Uehlein, Katherine Polenz, and Bruce Mattel. 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: The Burger Reinvented
Move over meat patty, the burger is no longer just about you. This session showcases
alternatives to a “traditional” burger that combine a small quantity of meat with grains,
legumes, or vegetables. Reinventing the burger with a focus on flavor allows this
mainstay to still have a home on any type of menu, but with a healthier profile.
Moderator:
Guest Chefs: Paul DelleRose ’94 (Associate Professor of Culinary Arts, The
Jehangir Mehta ‘95 (Chef-Owner, Graffiti and Mehtaphor)
Sponsored by NuTek Salt
Breakout Session B2
Ecolab Theatre, Admission Center
Applying Menus of Change Principles in Student Dining at The Culinary
Institute of America
What’s cooking in “The Egg,” the CIA’s student dining facility: a tasty mix of college
dining, high-volume foodservice instruction, and innovation. Through presentations and
culinary demonstrations, CIA faculty and foodservice provider Restaurant Associates
will explore how to apply the principles of Menus of Change in student dining, along
with their commitment to improving the high-volume foodservice sector.
Moderator:
Presenters:
Marc Zammit (Partner, Changing Tastes, and Advisor, Compass
Group)
Bruce Mattel ’80 (Associate Dean of Food Production, The
George Shannon (Lecturing Instructor of Culinary Arts, The
Ed Brown ‘83 (Chef Innovator, Restaurant Associates)
Justin Ward ’88 (Lecturing Instructor of Culinary Arts, The
Breakout Session B3
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Renaissance Lounge, Hudson Hall
The Melting Pot: Honoring and Elevating Local Food Cultures Worldwide
The Melting Pot is a non-profit organization founded by the Danish restaurateur Claus
Meyer in 2011. With activities in Denmark, Bolivia, and forthcoming in Brooklyn, The
Melting Pot aims to bring about change to the quality of life and the future prospects of
vulnerable and disadvantaged young people, children, persons with criminal records,
refugees, and immigrants. At the core of The Melting Pot’s initiatives are activities that
have food and food craftsmanship as well as entrepreneurship at their foundation.
Kamilla Seidler of The Melting Pot Bolivia and Lucas Denton of The Melting Pot U.S.
will discuss the organization’s philosophy and the local conditions regarding food access
and quality in their respective locations, as well as the innovations in approach that have
been necessary to address the realities faced by their local partners.
Moderator:
Presenters:
Council)
Claus Meyer (Founder, Meyer Restaurant Group and Melting Pot
Foundation, and Co-Founder, noma, Copenhagen)
Kamilla Seidler (Chef, Gustu)
Lucas Denton (Project Manager, Melting Pot Foundation)
Breakout Session B4
Classrooms 1 & 2, Conference Level, Marriott Pavilion (Lower Level)
Changing the Conversation: The Media’s Role in the Message of “PlantForward” in Restaurants and Culinary Concepts
Q&A with General Session Speakers
Get a head start on this afternoon’s plenary session “Cooking Up a Story” and join some
of the nation’s leading food journalists. It’s your turn to ask the questions, in this
interactive conversation on the role of the media in shaping the narrative around the new
plant-forward approach that’s spreading across our nation’s menus and restaurants.
Moderator:
Panelists:
MENUS OF CHANGE®
JUNE 2015
Jane Black (Journalist)
Street Journal)
12
Breakout Session B5
Plant-Forward: How to Make It Work in Your Operation (Second of Two Times
Offered)
How to take your plant-forward concept from idea to reality, from one location to many?
Experts in plant-forward foodservice 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 operators, 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:
Presenters:
Steven Petusevsky ’77 (Founder and Principal, Steven M.
Petusevsky Enterprises)
Joshua Brau (Food with Integrity Manager, Chipotle)
Christy Consler (Senior Vice President of Human Resources and
Corporate Sustainability, Jamba Juice)
Scott Uehlein ’85 (Vice President of Food and Beverage, and
Corporate Chef, Canyon Ranch)
Breakout Session B6
Menus of Change and Universities: Connecting Foodservice and Academic
Leaders around Research and Education
How can campus dining programs and academic departments work together to accelerate
food system change? Panelists will share examples of projects, programs, and
partnerships that are bridging the culinary and educational spheres on college and
university campuses; bridging various disciplines of academia to foster multi-layered
inquiries in the study of food; and bridging different universities across America to
generate transformational research and approaches to foodservice in higher education.
This session will also explore challenges associated with these kinds of collaborations,
along with strategies for overcoming them.
Moderator:
Panelists:
4:45 PM
Martin Breslin (Director of Culinary Operations, Harvard
University)
David Davidson (Managing Director for Residential Dining
Operations, Harvard University)
Shirley Everett (Senior Associate Vice Provost, Residential and
Dining Enterprises, Stanford University)
Eric Montell ‘89 (Executive Director, Residential and Dining
Enterprises, Stanford University)
Breakout Sessions Conclude/Return to General Session IV
MENUS OF CHANGE®
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5:00 PM
General Session IV
Panel Discussion
Cooking Up a Story…and Picking the Right Recipe
Join three of America’s leading food journalists in a conversation about the emerging
narrative about how plants are taking over our plates. Jane Black, Sarah Nassauer, and
Kim Severson will explore how chefs can help shape the media’s coverage about food,
health, and sustainability, where science fits in, and what responsibility the media has to
help people make better food choices.
Moderator:
Panelists:
6:00 PM
Street Journal)
Networking Reception
Beverage Garden Plaza (weather permitting)
Featuring the Gold and Bronze Level Sponsors
7:00 PM
Reception and Program Conclude for the Evening
Enjoy dinner on your own
FRIDAY, JUNE 19
8:00 AM
Sponsored by Paramount Citrus/Wonderful Almonds & Pistachios/POM
Wonderful
8:30 AM
General Session V: Navigating Risk…and Getting it Off the Menu (Part I)
Welcome & Introduction to the Day
Presenters:
Victor Gielisse (Vice President, Advancement and Business
Development, The Culinary Institute of America)
Jonathan Atwood (Vice President, Sustainable Living and
Corporate Communications, Unilever - North America)
Michael Kaufman (Partner, The Astor Group)
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8:40 AM
Presentations
Risky Business: Regulation, Cost, and Uncertainty
What is risk? What are the forces that shape the success of restaurants and foodservice
companies? Russell Walker, author of the award-winning book, Winning with Risk
Management, and Jacob Gersen, author of the forthcoming book, From Court to Table,
will explore the landscape of impending risks for the foodservice industry over the next
several years: environmental, health, social, financial, legal, and reputational. They will
also look at how chefs, restaurants, and foodservice companies can effectively manage
risk—and present the business case for initiating change to manage key near-term risks.
Moderator:
Council)
Presenters:
Russell Walker (Clinical Associate Professor of Managerial
Economics and Decision Sciences, Kellogg School of Management,
Northwestern University)
Jacob Gersen (Professor and Founder/Director of the Food Law
Lab at the Petrie-Flom Center, Harvard Law School)
9:20 AM
Livestock and Antibiotic Use: What It Is and What to Do
The human health risks of overusing antibiotics in livestock production are becoming
increasingly pronounced, and so is consumer demand for meat from animals raised
without antibiotics. So it’s more critical than ever to fully understand the issue of
antibiotic resistance and how restaurants and foodservice companies of all kinds can
begin serving this type of meat, while driving change in the supplier community. Hear
from Chick-fil-A’s David Farmer on why his company committed to serving only
antibiotic-free meat within the next five years, and how it is making the transition. Lance
Price of George Washington University will review the latest science on drug resistance.
Moderator:
Presenters:
10:00 AM
Lance Price (Professor, Department of Environmental and
Occupational Health, George Washington University)
David Farmer (Vice President, Menu Strategy and Development,
Chick-fil-A)
Sponsored by Changing Tastes
10:30 AM
General Session V, Navigating Risk…and Getting it Off the Menu (Part II)
Presentations
What’s the Risk? Climate Change and Water Scarcity
The only thing less predictable than the weather has been food costs, at least in recent
years. The two are deeply intertwined, as each harvest is shaped by weather and the
availability of water. This session will explore the ways that risks from climate change
and water scarcity are affecting the foodservice industry today, along with effective
strategies for managing the cost and supply of food in the coming years. Will Sarni of
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Deloitte will look at the best practices for managing limited water resources and water
risk, while Thomas Harter of the University of California, Davis will explore the
interplay between climate, water, and agriculture over the next several years.
Moderator:
Presenters:
11:15 AM
Food, Obesity, and the Incubating Diabetes Epidemic: What’s at Risk and
What to Do
A tsunami of diet-related disease threatens to overwhelm the U.S. healthcare system and
erode the international competitiveness of our economy. Underlying these alarming
trends are the health impacts of our over-reliance on a heavily processed food supply, with
an ever-growing array of food products that bear little resemblance to the whole foods
humans have traditionally consumed. In this session, David Ludwig of the Harvard T.H.
Chan School of Public Health will review the science relating food quality and food
processing to health, while highlighting the steps that chefs, foodservice companies, and
their suppliers can take right now, alongside government and public efforts, to improve
our food supply, our menu options, and the health of the American population.
Moderator:
Presenter:
12:00 PM
Council)
Will Sarni (Director, Enterprise Water Strategy, Deloitte)
Thomas Harter (Robert M. Hagan Endowed Chair in Water
Management and Policy, University of California, Davis)
David Ludwig (Professor of Pediatrics, Harvard Medical School,
and Professor of Nutrition, Harvard T.H. Chan School of Public
Health, and Researcher, Children’s Hospital Boston)
Walk-Around Tasting Lunch
Sponsored by NuTek Salt, Bush’s Best Beans, Changing Tastes, Chobani,
Paramount Citrus/Wonderful Almonds & Pistachios/POM Wonderful
With book signings by Will Sarni, Thomas Harter, and David Ludwig. Books
will be available for purchase during lunch.
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1:00 PM
General Session VI
Closing Keynote Presentation
Imagining the Future
In 2004, Claus Meyer co-authored the New Nordic Food Manifesto, when he and his
restaurant noma were in the pursuit of purity, simplicity, and freshness based on
seasonal foods that make the most of the local region’s climate, water, and soil. He had no
firm idea of just how great an impact these ideas would eventually have on his home
country of Denmark—and throughout the world—as noma was named The S.
Pellegrino World’s Best Restaurant in 2010, 2011, 2012, and 2014. Claus will share his
dream of unfolding the potential of local and indigenous food cultures worldwide, and
how he actively searches for challenges and territories where there is both a basis and the
potential to bring about widespread, meaningful change.
Moderator:
Presenter:
Council)
Claus Meyer (Founder, Meyer Restaurant Group and Melting Pot
Foundation, and Co-Founder, noma, Copenhagen)
1:45 PM
Closing Remarks
Presenters:
Council)
Mark Erickson ‘77 (Provost, The Culinary Institute of America)
2:15 PM
Summit Concludes
SAVE THE DATE for the 2016 Menus of Change® Leadership Summit,
which will be held June 14-16, 2016 at the Marriott Pavilion
at The Culinary Institute of America, Hyde Park, New York.
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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 &
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 long career in food editorial and publishing. He served as executive vice president of CSP
Business Media, and 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)
JONATHAN ATWOOD is Unilever's vice president of sustainable living and corporate
communications, North America. He joined the company in May 2012 and is responsible for
Communications, Unilever Brand, and the shape and implementation of the Unilever
Sustainable Living Plan in North America. In 2007, Jonathan founded Common Way
Communications, a public affairs and communications consultancy based in Vermont.
There he worked as a consultant to the Global Issues Group, a coalition of global chocolate
and cocoa processing companies and trade associations working on responsible labor
practices in the cocoa sectors of West Africa. Prior to forming his consulting business,
Jonathan was the senior director of Global Issues Management for Kraft Foods based in
Illinois. He joined Kraft in 2002 and served as the director of Corporate and Government
Affairs for Kraft Foods Asia Pacific based in Australia and Singapore. Before taking on the
global issues management assignment, he was the senior director of Commodity
Sustainability programs for Kraft and was responsible for the strategic design and
implementation of programs to promote the long-term sustainability of Kraft's sources of
key commodities. (Englewood Cliffs, NJ)
RICHARD A. BALL is commissioner of the New York State Department of Agriculture and
Markets. A native New Yorker, Richard has made a living in agriculture his entire life. His
inspiration to become a farmer came from his grandparents, who were lifelong dairy
farmers. When he was 18, Richard was a farm worker at a vegetable farm in Rhode Island.
He later became operations manager of that same farm. After 20 years in Rhode Island, he
had the opportunity to own a farm and moved back to the Empire State to do so. For the
past two decades, he has been the owner and operator of Schoharie Valley Farms, 200 acres
in Schoharie, NY where he produces a wide range of vegetable crops, small fruits, and
greenhouse crops. The farm serves both retail and wholesale consumers through an onsite
farm market known as “The Carrot Barn,” and ships to brokers and restaurants in the local
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area as well as New York City. Richard has held a number of positions within agriculture
and community organizations at the local, state, and national level, and in January 2014,
Governor Andrew M. Cuomo nominated him for his present position. Richard, his wife
Shirley, and their three children are actively engaged in farming with a growing number of
future farmers among the grandchildren. (Albany, NY)
MICHIEL BAKKER, MBA is the director of global food services for Google, leading its worldrenowned food program, supporting all foodservice related activities and initiatives for
Google’s global community. Michiel’s focus areas include developing new insights and
evidence in how food experiences can enable individuals and teams to be their best short
and long term, and developing internal and external global partnerships to explore and
tackle the challenges and opportunities in the broader food system. Prior to joining Google,
Michiel spent 17 years with Starwood Hotels & Resorts Worldwide Inc. in various roles.
Most recently, he led Starwood’s Food and Beverage in Europe, Africa, and the Middle East,
where he drove operations and guided growth and development. Prior to that, he co-led
Starwood’s food and beverage efforts in its North America Division. Michiel serves on
several advisory boards: He is an advisory board member for the Stockholm Food Forum
EAT; a member of the Sustainable Business Leadership Council for Menus of Change; the
International Hospitality Advisory Board of the Hotel Management School Maastricht, the
Netherlands; and a board member of the Society for Hospitality and Foodservice
Management. Michiel holds a Bachelor of Business Administration degree from the Hotel
Management School Maastricht (The Netherlands), an MBA from the University of Bradford
(UK), a Master of Hospitality Administration from the University of Nevada, Las Vegas
(USA), and a Master of Real Estate and Construction Management from the University of
Denver, Colorado. (Mountain View, CA)
BRAD BARNES ‘87, CMC, CCA, AAC is director of consulting and industry programs at The
Culinary Institute of America in Hyde Park, NY and the college’s North American
Association of Food Equipment Manufacturers (NAFEM) Professor. Brad is responsible for
the oversight of the CIA’s food enthusiast programs, ProChef® certification, and custom
professional training, and he also consults globally with a variety of clients regarding
operational excellence. A 1987 CIA graduate, he has also served as the college’s senior director
of culinary education and senior director of continuing education. Prior to joining his alma
mater’s education administration, he was president of GigaChef, LLC and chef/owner of B&B
Solutions in Purchase, NY; corporate executive chef for the ITB Restaurant Group and
executive chef at its restaurants 64 Greenwich Avenue in Greenwich, CT and Black Bass Grille
in Rye, NY; and executive chef at Nancy Allen Rose Catering in Greenwich and The Brass
Register at Four Squares in Chattanooga, TN. Brad is co-author of So You Want to Be a Chef?, So
You Are a Chef, and The American Culinary Federation’s Guide to Culinary Certification. He is the
former national Certified Master Chef Committee chair for the American Culinary Federation
(ACF) and a past chair of the ACF National Certification Commission. He is a Certified Master
Chef (CMC), one of 66 in the United States. He is also a Certified Culinary Administrator
(CCA) and an inductee of the American Academy of Chefs (AAC), the ACF’s honor society. He
has received many honors during his career including the President’s Award (2005),
President’s Medallion (2004), and Hermann G. Rusch Humanitarian Award (2002) from the
ACF. Brad earned two gold medals at the Culinary Olympics in Germany in 1992 and the Saint
Michel Gold Medal for Pastry Display at the Société Culinaire Philanthropiqué New York Salon of
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Culinary Art in 1987. He served as coach and design director of the ACF’s Team USA culinary
Olympic teams in 2000, 2004, and 2008. (Hyde Park, NY)
FRANKLIN BECKER is the executive chef of The Little Beet and The Little Beet Table, and chef
and partner of Hungryroot. He has made preparing wholesome and healthy food a focal
point in his life. At the age of 27, Franklin was diagnosed with Type 2 diabetes. Rather
than despair, he transformed his cooking style and learned to use simple ingredients to
create dazzling dishes that are healthy and flavorful. Born and bred in Brooklyn, Franklin
has had the opportunity to work in some of the country’s best kitchens, including those of
the EMM Group, Patina Group, Starr Restaurants, and Mesa Grill. In 2013, he competed in
Bravo’s Top Chef Masters. In his spare time, he works extensively with charities. He was
named “Man of the Year” by Quality Services for the Autism Community and Pop Earth
and has helped to raise more than 14 million dollars for various autism charities. Franklin is
the author of three cookbooks: Eat & Beat Diabetes, The Diabetic Chef and most recently, Good
Fat Cooking. (Brooklyn, NY) @ChefBeckerNYC @littlebeet
JANE BLACK is a food writer who covers food politics, trends, and sustainability issues. She
is currently working on a book about a West Virginia town’s struggle to change the way it
eats and whether the food “revolution” can cross geographical, cultural, and class
boundaries. Jane began her career as a reporter, covering technology and international news
at organizations including the BBC and Businessweek Online. In 2003, she moved to London
to attend culinary school at Leiths School of Food and Wine, then landed a job as food editor
at Boston Magazine. From 2007 through 2010, she was a staff writer at The Washington Post.
Her reporting took her from Immokalee, Florida, where she wrote about tomato pickers’
struggle for better working conditions, to Monterey Bay, where she attended a “secret
meeting” of the Sardinistas, a group of environmentalists who want to teach Americans
about the culinary joys of small fish. During her time at The Washington Post, the Food
section won three James Beard Awards for best newspaper food section. Jane also has been
awarded prizes for feature writing and essay writing from The Association of Food
Journalists, Les Dames D’Escoffier, the City and Regional Magazine awards, and has had
her work featured in the Best Food Writing 2008, 2009, and 2010. Her work appears in The
Washington Post, Food & Wine, The New York Times, The Atlantic, and New York Magazine.
(Brooklyn, NY) @jane-black
JOSHUA BRAU, MBA, MEM is program manager for Food with Integrity at Chipotle
Mexican Grill, where he works to develop and execute Chipotle’s vision for changing the
way people think about and eat fast food. He previously worked in the U.S. Sustainable
Supply Chain group at McDonald’s Corporation, and is a founding member of Elm City
Market, a grocery cooperative in New Haven, CT. Brau attended Brown University (A.B.),
the Yale School of Management (MBA) and the Yale School of Forestry and Environmental
Studies (MEM). (New York, NY) @ChipotleTweets
MARTIN BRESLIN brought his culinary expertise to Harvard University Dining Services
(HUDS) in August 2002 as executive chef for Residential Dining. Martin’s international
cooking experience and extensive background in top-tier dining services brought an
elevated elegance and appreciation for diverse fare to the undergraduate menu. A native of
Dublin, Ireland, Martin cultivated his passion for food in his teens, when he worked
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summers as a cook at the Bayview Hotel, in Wexford. A graduate of the Dublin College of
Catering, Martin demonstrated his talents at restaurants, hotels, and universities throughout
the United Kingdom, and in New York and Boston. He was named Restaurant Associates'
Chef of the Year for 2001, an honor earned during his leadership of the food service at
Harvard Business School. With HUDS, Martin has won five gold, two silver, and one bronze
medal in American Culinary Federation (ACF) competitions. In March 2004, Martin also
earned top honors for NACUFS Region 1, and represented the region at the 2004 national
convention. Martin was named HUDS' director for culinary operations in March 2005, and
leads menu development and delivery in all areas of campus dining. (Cambridge, MA)
@HarvardDining
EDWARD G. BROWN ’83 is chef/collaborator at Restaurant Associates, Ed’s Chowder House.
For more than 25 years, Ed has worked in some of the most celebrated kitchens in the world.
A 1983 graduate of The Culinary Institute of America, Ed’s professional life began at The
New York Times three-star Maurice Restaurant as sous chef, working beside Chef Christian
Delouvrier. After two years, Ed journeyed to Paris and the kitchen of the famous, Michelin
three-star Lucas Carton as Chef de Partie Tournant. It was during this time that 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,
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.” Throughout Ed’s career, he has earned 14 stars from The New
York Times for such properties as Marie Michelle, Tropica, Judson Grill, and The Sea Grill. In
2008, Brown fulfilled his lifelong dream of owning a restaurant, and opened Eighty One.
The Upper West Side eatery was an immediate hit and earned a highly coveted Michelin
star. In March 2010, in light of a tumultuous economy and shifting demands from the
neighborhood, Brown closed the restaurant to pursue other opportunities, which included a
return to Restaurant Associates as the company’s chef/collaborator and senior vice
president. In addition, he teamed up with restaurateur Jeffrey Chodorow to launch the
casual yet authentic seafood eatery, Ed’s Chowder House, for which Ed continues to serve
as a consultant. Ed is a frequent guest on NBC’s Today show, CBS’s This Morning show, as
well as a 2010 competitor on Iron Chef America and judge on Beat Bobby Flay. Ed is the
author of The Modern Seafood Cook, a comprehensive guide to buying and preparing seafood
and fish. He has also contributed to cookbooks including the updated Joy of Cooking and
Chef Pierre Franey’s 60-Minute Gourmet, as well as other publications. (New York, NY)
AMANDA COHEN is chef-owner of Dirt Candy. Amanda graduated from the Natural
Gourmet Cookery School Chef’s Training Program in 1998, and went on to do everything
from interning in the pastry kitchen of Bobby Flay’s Mesa Grill to working as a baker in the
production kitchen of Blanche’s Organic Cafe. After working at DinerBar, an East Harlem
diner, for three years, Amanda became the inaugural cook at TeaNY, Moby’s Lower East
Side vegan teahouse, then became the executive sous chef at the raw food restaurant Pure
Food and Wine. She was the executive chef at Heirloom, the Lower East Side vegetarian
restaurant, before opening her award-winning, nine-table vegetarian restaurant, Dirt
Candy, in the East Village in 2008. The first vegetarian restaurant in seventeen years to
receive two stars from The New York Times, Dirt Candy has been recognized by the Michelin
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Guide three years in a row, and won awards from Gourmet Magazine, The Village Voice, and
many others. Amanda was the first vegetarian chef to compete on Iron Chef America, and her
comic book cookbook Dirt Candy: A Cookbook, now in its third printing, is the first graphic
novel cookbook to be published in North America. (New York, NY) @dirtcandy
CHRISTY CONSLER, MBA is senior vice president of human resources and corporate
sustainability at Jamba Juice. Christy has responsibility for culture, talent development, and
sustainability. Prior to joining Jamba Juice in 2012, she was Safeway's first vice president of
sustainability where she developed the company's sustainability and corporate social
responsibility (CSR) strategy, creating programs to ensure that leaders and employees
approached their roles with a broader understanding of sustainability. Under her
leadership, Safeway was named to Ethisphere's Most Ethical Companies for 2012 and the
most sustainable seafood grocery retailer by Greenpeace USA. Christy joined Safeway in
October 2006 as vice president of leadership development and planning, where she led a
team to develop and drive Safeway’s leadership bench strength and talent initiatives. She
moved full-time into her sustainability and CSR role in August 2010. Prior to joining
Safeway, she held a variety of brand management and strategy roles, including at General
Mills, and ran her own leadership consulting firm specializing in women’s leadership
development. Christy was named one of the “Top Women in Grocery” in 2012, 2011, and
2010 by Progressive Grocer. She was elected to the board of the Network of Executive
Women as Safeway’s representative and is a member of the American Society for Training
and Development. In 2012, Girl Scouts of America named her one of the top 100 women for
“greening” the future of Northern California. She received the “Forever Green Award” for
her contribution to the arts, economic development, environment, equal opportunity,
health, science, and social justice. She is a graduate of the Wharton Business School at the
University of Pennsylvania, where she received her MBA, and Cornell University, where
she received a BS in Applied Economics. (Pleasanton, CA) @JambaJuice
MAUREEN COSTURA, PHD is assistant professor of liberal arts at The Culinary Institute of
America in Hyde Park, NY. Maureen’s research focuses on food choices in past societies and
the ways in which access to first choice foods influence societal belonging and settlement
failures. She is also interested in experimental archaeology as a way of understanding and
connecting to the past. She teaches multiple classes in the Applied Food Studies department
at the CIA. Maureen holds a PhD in Anthropology and an MA in Archaeology from Cornell
University. (Hyde Park, NY)
DAVID P. DAVIDSON is managing director for Harvard University Dining Services (HUDS),
a position he has held since September 2011, as part of a two-decade affiliation with
Harvard University. Starting as a retail café manager in the 1990s and working his way up,
David now directs the overall program providing residential, retail, catering, and card
services on campus, representing $65 million in annual revenues, and serving five million
meals annually. In his role as managing director, David shepherds the strategic and daily
operational challenges of Harvard’s program: He works closely with administrators and
students to shape the menu and services that best meet their needs while being fiscally
responsible; continuously advances sustainability and nutrition initiatives, embracing food
and facility changes and integrating with the academic community to serve as a test lab for
new ideas; forges strong and productive relationships with Harvard’s labor unions; and
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fosters community by embracing collaboration and a sense of respect and appreciation, both
with customers and his team. Prior to serving as managing director, David was HUDS’
director of operations for Retail and Residential Dining, overseeing the day-to-day functions
of Dining’s two largest divisions, as well as HUHS Food Literacy Project (FLP) and Facilities
& Physical Plant. David returned to HUDS in 2007, after a seven-year sojourn to Yale
University, Back Bay Restaurant Group, and Phillips Exeter Academy. David believes that
personal and attentive customer service and fresh, satisfying food shape a great dining
experience. He brings that philosophy to the 25+ Harvard operations and 600+ employees
he leads. (Cambridge, MA) @HarvardDining
PAUL DELLEROSE ’94, CHE is an associate professor in culinary arts at The Culinary Institute
of America in Hyde Park, NY. Paul currently teaches High-Volume Production in the college’s
degree programs. Before joining the CIA faculty in 2007, he was consulting executive chef for
Cornerstone USA in Kennesaw, GA. He was also executive chef for the Doubletree Hotel and
Hilton in Tarrytown, NY, and executive chef and partner at Civile’s Venice on the Hudson in
Haverstraw, NY. Prior to that, Paul held various chef positions with the Millenium Hilton,
Hilton New York, and Waldorf-Astoria in New York City, and was sous chef at the Quaker
Ridge Golf Club in Scarsdale, NY. A Certified Hospitality Educator (CHE), he also studied at
the Windows on the World Wine School and holds a Bachelor’s degree in Culinary Education
from SUNY Empire State. (Hyde Park, NY)
LUCAS DENTON is a Poughkeepsie, NY native residing in the Bedford-Stuyvesant
neighborhood of Brooklyn. Mr. Denton's diverse personal, educational, and employment
experiences guide his perspective as the project manager for the U.S. arm of Danish chef
Claus Meyer's Melting Pot charity, focusing on its efforts in Brownsville, Brooklyn.
(Brooklyn, NY)
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 17th year); the annual Worlds of Healthy Flavors (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’s 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 serves on the James Beard Foundation Awards
Board and advisory boards for UC Davis’s 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
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 has written on
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food and health for The New York Times’ Well section, WIRED magazine, and Sunset
magazine, where she contributed to 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, and The Vitality Institute on its Food@Work
initiative. She holds a Master of Public Health, with a focus on Health and Social Behavior,
from UC Berkeley, where she was a Center for Health Leadership Fellow. She also holds a
B.A. with Honors in History from Stanford University. She is the author of a forthcoming
book on American food culture (William Morrow, 2016). (St. Helena, CA)
MARK ERICKSON ’77, CMC, MBA is provost for The Culinary Institute of America. In this
role Mark 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. He is a frequent presenter at various industry events and conferences, where he
shares unique perspectives of the global food industry, drawing from both academic and
practical experiences. An honors graduate of the CIA class of 1977, Mark 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 chef
garde manger of 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 US 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. Mark holds a BS
degree in Restaurant and Hotel Management from the University of New Haven and an
MBA from Marist College in Poughkeepsie, NY. (Hyde Park, NY) @CIACulinary
SHIRLEY EVERETT, EDD, MBA is the senior associate vice provost for Residential & Dining
Enterprises (R&DE) at Stanford University. Shirley’s shared vision is to create a Culture of
Excellence by aligning strategic goals and performance with that vision. R&DE employs an
organizational model that is dedicated to student advocacy, exceptional customer service,
staff wellness, sustainable practices, and fiscal stewardship. Shirley is the steward for a
$206M budget and $1.7 billion asset portfolio comprising one-third of Stanford’s physical
plant. She leads strategic operations for R&DE Housing, Dining, Auxiliaries, Conference
Services divisions and strategic business partners. She is responsible for the overall direction
and performance of financial management, strategic planning, concept and facilities design,
human resources, information systems, innovation and sustainability, and public relations
for R&DE. She collaborates with schools and departments across campus to complement
Stanford’s premier academic programs with a robust residential living and learning
environment and an award-winning dining, auxiliary, and conferencing program while
leading an 800+ employee organization that houses 12,000 students and serves over 6.5M
meals to students, conference, catering, retail and concession guests. Shirley serves on the
Stanford University President’s Full Cabinet that shapes Stanford’s direction, policy, and
planning. She also championed the collaboration of Stanford University with the Culinary
Institute of America (CIA) in developing and co-leading the Menus of Change University
Research Collaborative (MCURC) to develop ground-breaking strategies that motivate
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students and consumers toward healthier, more sustainable, plant-forward diets within
universities. Shirley and her team were recognized with numerous awards including Food
Management’s Best Concepts Awards, Best in Show for innovative design and programming
in the Arrillaga Family Dining Commons. She has achieved the prestigious IFMA Silver
Plate Award for Outstanding Leadership for College and University Foodservice. She has
served as a regional President for the National Association of College and University
Foodservices (NACUFS). Shirley earned both her Doctorate in Educational Leadership,
EdD, and a Master of Business Administration, MBA, from Saint Mary’s College in Moraga,
CA. (Santa Clara, CA)
DAVID FARMER is vice president of menu strategy and development at Chick-fil-A, Inc.
David provides leadership in the area of product development at Chick-fil-A, Inc., a
privately held quick-dining restaurant chain with 2012 revenues exceeding $4.5 billion. His
teams create and improve menu items, design restaurant kitchens, develop packaging, and
address environmental sustainability opportunities. After working as a marketing intern
with Chick-fil-A while attending Georgia Tech, David joined the organization full-time in
1991 as a marketing consultant. Prior to assuming his current role in September 2012, he
most recently served as vice president of innovation and service. An Atlanta native, David
received a degree in Industrial and Systems Engineering from Georgia Tech. He has also
completed executive programs at the Goizuetta Business School of Emory University and
the Stanford Graduate School of Business. David is a founding elder at North Metro Church,
a non-denominational church in Marietta, GA. He is also actively involved as a board
member of Fellowship of Christian Athletes in Atlanta, and Eagle Ranch, a home in north
Georgia for 66 boys and girls who are in need of a stronger family support system. David
and his wife, Mallory, have three children (Austin, 21; Regan, 18; Kristen, 14). When he is
not attending family athletic events or activities, he loves reading and long runs. He dreams
of becoming a single-digit handicap golfer, but for now, it remains only a dream. (Atlanta,
GA)
CHRISTOPHER GARDNER, PHD is 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. Christopher’s primary research
focus for the past decade has been randomized, controlled nutrition intervention trials (soy,
garlic, antioxidants, ginkgo, omega-3 fats, vegetarian diets, and 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 approach helping individuals make healthful improvements in
diet through motivators beyond health, piggybacking on ongoing 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)
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JACOB E. GERSEN, JD, PHD is professor of law at Harvard Law School, affiliate professor in
the Department of Government, and the founder and director of the Food Law Lab at the
Petrie-Flom Center at Harvard Law School. The Food Law Lab supports academic research
on the legal treatment of food in society. Jacob is also the co-editor of Food Law & Policy, a
new casebook to be published by Wolters Kluwer. Jacob is currently working on a book
titled From Court To Table about the relationship between law and food. Before joining the
Harvard faculty in 2011, he was professor of law at the University of Chicago. He holds a
PhD. in Political Science and a J.D. from the University of Chicago, and an A.B. in Public
Policy from Brown University. His main areas of research and teaching are food law,
administrative law, environmental law, torts, and constitutional theory. (Boston, MA)
@jgersen1
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
relationships within the foodservice industry. He is one of 66 Certified Master Chefs in the
US, 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 FastTrac and Associates Inc. He served as the 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 NRN 50: The New Taste Makers” in the hospitality industry by Nation's
Restaurant News and Best Seafood Chef in America by Restaurant Business. (Hyde Park, NY)
THOMAS HARTER, PHD is a cooperative extension specialist in the Department of Land, Air
and Water Resources at the University of California, Davis. Thomas has a B.S. in Hydrology
from the Universities of Freiburg, Germany, and an M.S. in Hydrology from the University
of Stuttgart, Germany. He received his PhD in Hydrology (with emphasis on subsurface
hydrology) at the University of Arizona. In 1995, he joined the faculty at UC Davis. His
research focuses on nonpoint-source pollution of groundwater, groundwater resources
evaluation under uncertainty, groundwater modeling, and contaminant transport. Thomas’s
research group has done extensive modeling, laboratory, and field work to evaluate the
impacts of agriculture and human activity on groundwater flow and contaminant transport
in complex aquifer and soil systems. In 2007, Thomas was appointedthe Robert M. Hagan
Endowed Chair in Water Management and Policy. In 2008, Thomas’s research and extension
program received the Kevin J. Neese Award in recognition of its efforts to engage scientists,
regulators, farm advisors, dairy industry representatives, and dairy farmers to better
understand the effects of dairy operations on water quality. (Davis, CA) @wasserstille
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SUKI HERTZ, RD, MS is an associate professor at The Culinary Institute of America. Suki
teaches Nutrition, Food Safety, and Culinary Science: Principles and Applications to students
in the college’s degree programs. Prior to joining the CIA faculty in 2008, she worked at the
Food Network as food and drinks editor, recipe developer, food stylist, and nutritionist. She
was culinary producer and food stylist for the syndicated Ainsley Harriott Show and
contributing editor and nutrition consultant for Food & Wine, Shape, and Fit Pregnancy
magazines. Suki’s restaurant experience includes line cook at L’Argenteuil in New York City
and Little Nell in Aspen, CO, as well as sous chef for Great Performances Catering in New
York City. A Registered Dietitian, Suki has served as a nutrition counselor at the Renfrew
Center and as an adjunct instructor in NYU’s Department of Nutrition & Food Studies and at
the Natural Gourmet Cooking School, all in New York City. She holds a Master of Science
degree in Clinical Nutrition from New York University (NYU), where she held a teaching
fellowship, and a Bachelor of Arts degree from the University of Colorado in Boulder, CO. She
also attended the professional chef program at the New York Restaurant School. Suki was the
recipient of a merit scholarship from Les Dames d’Escoffier and the André Soltner Grand Merit
Scholarship from the American Institute of Wine & Food. (Hyde Park, NY)
MICHAEL KAUFMAN, JD is partner at Astor Group, which he joined in early 2015. A
nationally recognized leader in the hospitality industry, Michael served as president of
Metromedia Restaurant Group, a billion-dollar company comprised of Bennigan's, Steak
and Ale, Bonanza, and Ponderosa, led the creation and implementation of a multi-unit
luxury restaurant concept for Saks Fifth Avenue, co-founded, operated and sold a restaurant
group to Centerplate, Inc., and established Pond Hill Ventures LLC to advise and invest in
hospitality ventures. Michael previously served as a managing director of the acquisition
arm of Metromedia Company, completing acquisitions in the restaurant, software, motion
picture, and automotive parts segments, and as a corporate and mergers and acquisitions
lawyer with Paul Weiss Rifkind Wharton and Garrison 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, and a trustee of Northern Westchester
Hospital, and has served on the boards of Benihana, Inc., Culinary Concepts by JeanGeorges, and the Chappaqua School Foundation (including as its president). Michael is also
a member of the Consumer Executive Advisory Board of Gryphon Investors, a San
Francisco private equity firm. His awards include the Cecil B. Day Ethics Award, FTA
Hospitality Award for Leadership Excellence, and the Golden Chain Award. Michael is a
graduate of Harvard College, magna cum laude, and Harvard Law School, cum laude.
(Chappaqua, NY)
CHRIS LOSS ‘93, PHD is the director of academic research and a professor at The Culinary
Institute of America. He received his culinary degree from the CIA in 1993 and Bachelor’s in
1996. His PhD in food science, with concentrations in microbiology and nutrition, is from
Cornell University. Chris teaches the MenuMasters online course and Food Science and
Technology Applications for Menu Research and Development, as well as Introduction to
Gastronomy and Food Safety, as part of the Associates degree program at the CIA. His
research focuses on culinary strategies for reducing sodium in foods with a focus on herbs
and spices, effects of nutritional information in the food service environment on consumer
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behavior, and development and evaluation of sustainable culinary practices. (Hyde Park,
NY) @chrisloss
DAVID S. LUDWIG, MD, PHD is a practicing pediatrician and researcher at Boston
Children’s Hospital. David holds the rank of professor of pediatrics at Harvard Medical
School and professor of nutrition at the Harvard T.H. Chan School of Public Health. He is
founding director of the Optimal Weight for Life (OWL) program at Boston Children's
Hospital, one of the country’s oldest and largest multidisciplinary clinics for the care of
overweight children. He also directs the New Balance Foundation Obesity Prevention
Center. David’s research focuses on the effects of diet on hormones, metabolism, and body
weight. In particular, he developed a novel “low glycemic load” diet (i.e., one that decreases
the surge in blood sugar after meals) for the treatment of obesity and prevention of type 2
diabetes and heart disease. David is principal investigator on numerous grants from the
National Institutes of Health, has published over 150 scientific articles, and presently serves
as contributing writer for the Journal of the American Medical Association. He is author of a
book on childhood obesity for parents, entitled Ending the Food Fight: Guide Your Child to a
Healthy Weight in a Fast Food/Fake Food World. (Boston, MA)
WALDY MALOUF ’75 is the senior director of food and beverage operations at The Culinary
Institute of America. He is responsible for food and beverage operations at all three CIA
campuses in the U.S., including restaurants, student dining, special events, and catering. He
manages the CIA Restaurant Group, overseeing the enhancement of the customer
experience at all eight concepts while ensuring student learning in those restaurants remains
unparalleled. A 1975 graduate of the CIA, Waldy joined the administration of his alma
mater in 2013. Before that, the highly accomplished chef, restaurateur, and author spent 13
years as co-owner and chief operating officer of Beacon Restaurant in New York City. In
addition to running Beacon, he is known in the New York area for his time as executive chef
and director of operations at the Rainbow Room and executive chef at the Hudson River
Club and Le Cremaillere. The signature cuisine he developed at the Hudson River Club
featured the culinary riches of the Hudson Valley, which resulted in The Hudson River Valley
Cookbook (Addison-Wesley, 1996). Malouf is also the author of High Heat: Grilling and
Roasting Year-Round (Random House/Broadway Books, 2005). Waldy co-founded the
Windows of Hope Family Relief Fund after September 11, 2001 and remains one of the
organization’s three directors. He is also a former chairman of the CIA’s Alumni Council
and served on the college’s Education Committee. (Hyde Park, NY)
ELLEN M. MARKMAN, PHD, is the Lewis M. Terman professor of psychology and the senior
associate dean for the social sciences at Stanford University. In 2003, Dr. Markman was
elected to the American Academy of Arts and Sciences and the National Academy of
Sciences. She has received the American Psychological Association’s Outstanding
Mentoring Award, and the Association for Psychological Science honored her with the
William James Lifetime Achievement Award for Basic Research. Much of her research has
focused on a range of topics in cognitive and early language development. One current
research project is applying state-of-the-art research in cognitive development to lay the
groundwork for an early elementary school curriculum on nutrition. (Stanford, CA)
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BRUCE MATTEL ’80, CHE is associate dean of food production 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 Introduction to à la Carte Cooking;
Modern Banquet Cookery; Meat and Seafood Identification and Fabrication; and High-Volume
Production, including breakfast, lunch, and dinner cookery. He previously served two years as
interim associate dean of curriculum and instruction for culinary arts. 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. The college’s Faculty Member of the Year for 2005, Bruce has been the faculty
liaison with the CIA’s Admissions Office, assisting in student recruitment efforts. A Certified
Hospitality Educator (CHE), Bruce graduated with honors from the CIA in 1980, and he is the
founder of the CIA’s SkillsUSA postsecondary chapter. Since its creation in 2006, student
members of the chapter have consistently earned top awards at state and national
competitions. Bruce is also co-chair of the SkillsUSA national culinary competition, and he
mentored the culinary competitor representing the United States at WorldSkills Competitions
in Calgary in 2009 and London in 2011. He is the author of Catering: A Guide to Managing a
Successful Business Operation (John Wiley & Sons, 2008). His industry experience includes chefowner 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. Bruce 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.” (Hyde Park, NY)
MARTIN MATYSIK is a lecturing instructor of culinary arts at The Culinary Institute of
America. Martin teaches in the kitchen of the college’s Pangea restaurant, a pop-up
restaurant open to the public on the CIA’s Hyde Park, NY campus. As with all CIA
restaurants, both the kitchen and dining room of Pangea are classrooms, and students in
Martin’s Contemporary Restaurant Cooking course learn to prepare and present a plantand grain-focused cuisine that emphasizes the flavors and culinary possibilities of cooking
with fewer animal proteins and more vegetal elements. Martin brings to the CIA a wealth of
experience gained from his professional career experienced in over 12 countries worldwide.
Prior to joining the CIA faculty in 2013, he was executive chef at the Ripplecove Lakefront
Hotel in Ayer’s Cliff, Quebec, Canada; executive chef and owner of Martin Kitchen of the
Thatched Cottage Hotel & Restaurant; the Snakecatcher Public House, Martin’s Larder
Delicatessen and Artisan Bakery in Brockenhurst, England; and executive chef and food and
beverage director of the Atalaya Park Golf Hotel & Resort in Málaga, Spain. His experience
before that includes a range of leadership roles at Hilton properties around the world.
Martin holds a Catering Higher National Diploma (HND) from Bournemouth University in
Poole, England and certificates from Cornell University and Michigan State University.
Martin is a member of the Chefs of Distinction, UK and he is a maître rotisseur of the
Confrérie de la Chaîne des Rôtisseurs. Among his career awards is a third prize in the
British Gas Kitchen Design Competition and the Morris Raymond Award from Hilton
International, as well as Best Pasta Dish from Hobart UK in 2007 and Best Starter at the
Chambord National Competition (UK) in 2012. (Hyde Park, NY)
ANNE E. MCBRIDE is the culinary programs and editorial director for strategic initiatives at
The Culinary Institute of America, where her responsibilities include leading the
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programming for the Worlds of Flavor® International Conference & Festival. She coauthored Payard Cookies (to be published in fall 2015) and two other cookbooks with famed
pastry chef François Payard, Les Petits Macarons: Colorful French Confections to Make at Home,
and Culinary Careers: How to Get Your Dream Job in Food. Anne is working towards a PhD in
food studies at New York University, where she taught for six years and is the director of
the Experimental Cuisine Collective. She regularly writes on topics related to professional
and experimental cooking, including contributions to Gastronomica, Food Arts, the Oxford
Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is a board
member of the Association for the Study of Food and Society, the James Beard Foundation
Awards, and The Culinary Trust, was a two-term board member of the New York Women’s
Culinary Alliance, and is a judge for the James Beard cookbook awards. A native of
Switzerland, she received a degree in journalism from the University of Louisiana at
Lafayette. (North Plainfield, NJ) @annemcbride
JEHANGIR MEHTA ‘95 has been a participant in Food Network’s Next Iron Chef Redemption
2012, the runner-up at the Next Iron Chef 2009, and a guest on Martha Stewart Living. He
owns three restaurants—Graffiti, Me & You, and Mehtaphor—and a catering company.
Before owning his own restaurants, Jehangir was the highly acclaimed pastry chef at some
of New York City’s finest restaurants including Aix, Union Pacific, Mercer Kitchen,
Compass, and Jean-Georges. He also authored Mantra: The Rules of Indulgence (Harper
Collins). In his capacity as chef-ambassador for the National Foundation of Celiac
Awareness, Jehangir tours the country to encourage more restaurants to offer gluten-free
options. He also promotes the use of mushrooms in place of meat in fine dining, and he is
the chef-ambassador of The Mushroom Council. His trademark style has been featured in
not only traditional food magazines but also Vogue and The New Yorker. Ten years ago,
Jehangir started “Candy Camp,” a fun-filled private cooking class for children to introduce
them to healthy food and cooking. Since then, he has worked with Whole Foods Market in a
nationwide children’s culinary program as well as other entities such as Scholastics,
Children’s Museum of Manhattan, and at Kids Food Festivals. He is well known for his own
kids initiatives, “Gastro Kids after School” and the work he does as part of Wellness in the
Schools at Public School 107 in Brooklyn. He is an alumnus of The Culinary Institute of
America in Hyde Park, New York, and also holds a Bachelor of Arts degree in sociology
from the University of Mumbai. (New York, NY) @jehangir_mehta
CLAUS MEYER is a gastronomic entrepreneur. Co-founder of noma with René Redzepi,
which was named Best Restaurant in the World by Restaurant three years in a row, Claus
shares his dream of unfolding the potential of indigenous food cultures worldwide. For
more than 20 years, he has challenged conventional thinking in agriculture, food
production, and cooking. He has inspired a generation to rediscover local Nordic produce
through cookbooks, TV shows, cookery schools, lectures, public food debates, and produce
from his own orchard. When Claus co-authored the New Nordic Food Manifesto in 2004, he
and noma were in pursuit of purity, simplicity, and freshness based on seasonal foods that
make the most of the local region’s climate, water, and soil, but he had no firm idea what
great an impact those ideas would eventually have. As part of his work today, in order to
maximize the value of his efforts, he actively searches for territories and challenges where
there is a basis for creating a movement, and which will bring about changes of avalanche
proportions. (Copenhagen, Denmark) @ClausMeyerDK
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ERIC MONTELL ‘89 is the executive director of Stanford Dining, a division of Residential &
Dining Enterprises (R&DE) at Stanford University. Eric’s 16 year tenure reflects a steady
progression of increasing responsibilities including residential, retail, catering, concessions
and executive dining. Eric has presided over new University business ventures from
proposal, operational design and facility construction, and introduced dynamic new
initiatives and partnerships to help maintain R&DE’s commitment to excellence. He
currently leads the residential dining program feeding 4,000 undergrad and 5,000 graduate
students, which supports residential education in the dining halls, an executive dining
program for the Graduate School of Business, Training Table for the student athletes, and an
extensive summer conference dining program. Eric has lived in and traveled extensively
throughout North America, Asia, and the Middle East, which has given him an appreciation
for diversity and a passion for cuisines from different cultures. He graduated from the
Culinary Institute of America (CIA) in New York, and studied hotel and restaurant
management at the University of Hawaii. Prior to joining Stanford University, he worked
for Marriott Management Services as the Director of Operations at Stanford Hospital and
Lucile Packard Children’s Hospital at Stanford. Preceding his work in healthcare, Eric had
extensive experience in opening new properties in the hotel and restaurant industry.
(Stanford, CA)
SARAH NASSAUER writes about Wal-Mart and retail trends for The Wall Street Journal.
Previously, she spent four years writing about the food industry and eating behavior for the
Personal Journal. Before that she wrote about France and the wine industry from the
Journal’s Paris bureau. In Paris, she also worked for the Dow Jones Newswires and CNBC
Europe covering large French companies and the French stock market. (New York, NY)
@SarahNassauer
STEVEN PETUSEVSKY ‘77 is widely 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. Robust earthy flavors and vibrant cuisines
capture the influence and unique reinterpretations of ethnic dishes he is known for creating.
Steve has been the national director of creative food development for Whole Foods Market,
the largest natural food retail chain in the country. He is the author of The Whole Foods
Market Cookbook: A Guide to Natural Foods with 350 Recipes published by Clarkson Potter in
2002. Steve is a celebrated food journalist with a vast readership. He 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 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, New York, where he was awarded a fellowship
and served as chef instructor. His books, The American Diabetes Association Vegetarian
Cookbook and Sizzle and Smoke: The Ultimate Guide to Grilling for Diabetes, Prediabetes, and Heart
Health were published by the American Diabetes Association in 2013 and early 2014.
(Plantation, FL)
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KATHERINE POLENZ ‘73 is a professor of culinary arts at The Culinary Institute of America.
Katherine currently teaches Cuisines of the Americas in the college’s degree programs. In
her more than two decades at the CIA, she has developed curriculum for and taught various
culinary arts courses to students pursuing associate and bachelor’s degrees. Katherine most
recent endeavor is the development of curriculum for Contemporary Restaurant Cooking,
Pangea. Through the CIA’s Continuing Education Department, she has also taught cooking
courses in the Caribbean, Central America, Mexico, and Brazil. She is the owner of The
Pampered Palate, an off- premises catering operation specializing in nutritional food and
special diet preparation. She has served on the board of directors of Women Chefs and
Restaurateurs. She was also a member of the American Culinary Federation and the MidHudson Culinary Association, for which she served for seven years as a vice president and
committee chair. Katherine has authored two books, Vegetarian Cooking at Home with the
Culinary Institute of America, and Cooking for Special Diets. (Hyde Park, NY)
LANCE B. PRICE, PHD is a professor in the Department of Environmental and Occupational
Health at the George Washington University Milken Institute School of Public Health. He is
also director of the newly launched Antibiotic Resistance Action Center at GW. Dr. Price is
pioneering the use of genomic epidemiology to understand how the misuse of antibiotics in
food animals affects public health. By analyzing the genomes of bacteria found in humans,
food, livestock, and environments near food-animal production sites, Lance and his
colleagues have traced new strains of antibiotic-resistant pathogens to industrial livestock
operations. Lance communicates with policymakers, journalists, and the public about public
health issues, including how the routine use of antibiotics in food-animal production
contributes to the spread of antibiotic-resistant infections in humans (e.g., Methicillinresistant staphylococcus aureus, or MRSA). His research has been covered in media outlets
around the world, including The New York Times, Los Angeles Times, Chicago Tribune, U.S.
News & World Report, ABC News, PBS Frontline, NPR, Scientific American, Men's Journal, and
Fitness Magazine, among others. Prior to joining the GW faculty, Lance served on the faculty
of the Arizona-based non-profit Translational Genomics Research Institute (TGen). He
maintains an appointment at TGen and continues to direct its Center for Food Microbiology
and Environmental Health and Center for Microbiomics and Human Health. He hopes to
facilitate collaborations between GW researchers and TGen genomics experts as he works
between the two institutions. Lance received his Bachelor's and Master's degrees in
Microbiology and Biology from Northern Arizona University and his Doctorate in
Environmental Health Sciences from the Johns Hopkins University, where he was a Center
for a Livable Future Doctoral Fellow. (Washington, D.C.) @LanceBPrice
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 Dr. Rimm 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
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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
THEODORE ROE ’91, CHE is an assistant professor in culinary arts at The Culinary Institute
of America. A 1991 graduate of the CIA, Theodore teaches in the kitchen of the college’s
Pangea restaurant. This innovative pop-up restaurant, which is also a classroom for
students in the CIA’s culinary arts degree program, celebrates the world’s interconnected
foodways and features plant-forward specialties prepared with diverse cultural influences.
Theodore has taught Culinary Skill Development, Cuisines of the Americas, Cuisines of the
Mediterranean, and Garde Manger. For five years, he also served as the executive chef and
chef-instructor of the award-winning American Bounty Restaurant, which features regional
American dishes made with the best of seasonal Hudson Valley produce. A native of
Pennsylvania, Theodore fell in love with the West Coast, where he developed a passion for
seasonal, locally grown ingredients. As a young chef, he apprenticed at Bistro Roti in San
Francisco. Later, he worked as sous chef at Mustard’s Grill in Napa, CA, and as executive
sous chef at Moose’s in San Francisco, with a brief return to the East Coast as executive chef
at Michael’s on East in Sarasota, FL. From 1997 to 2001, he was the chef- owner of Dazzle
Restaurant & Lounge in Denver. He then joined as chef consultant for Montage in Aspen,
CO and Radek Cerny Restaurant Group in Denver. Theodore returned to his alma mater as
a chef-instructor in 2004. He is a Certified Hospitality Educator (CHE) and a member of the
American Institute of Food and Wine. (Hudson Valley, NY)
WILLIAM ROSENZWEIG is dean and executive director of The Food Business School. Will has
spent his career as an educator, serial entrepreneur, and venture investor. Will was
founding CEO of The Republic of Tea, the company that created the premium tea
category in the U.S. As an entrepreneur and investor, Will helped grow Odwalla,
LeapFrog, Stonyfield Farms, Hambrecht Vineyards and Wineries, Winetasting.com and
Brand New Brands, a functional food incubator he founded in 2004. In 2007, Will co--‐
founded Physic Ventures, the first venture capital firm supporting early--‐ stage companies
in health and sustainability, including Revolution Foods, Pharmaca, Recyclebank, and
Yummly. Will is co--‐author of The Republic of Tea: How an Idea Becomes a Business, named
one of the 100 Best Business Books of all time. His work has been profiled in The Wall
Street Journal, Sound Money, Business Week, USA Today, and the San Francisco Chronicle. In
2010, Will was honored with the Oslo Business for Peace Award for his accomplishments
in the area of ethical business. In 2014, he chaired a US national commission on health
promotion and the prevention of chronic disease. A long--‐time faculty member at the Haas
School of Business at the University of California Berkeley, Will developed the country’s
first MBA courses in Social Entrepreneurship and Social Venture Development. As dean
and executive director of The Food Business School, Will works with industry experts and
academic leaders to create experiential educational programs that enable entrepreneurs
and innovators to deliver impactful solutions to address the world’s most pressing food
challenges—and its greatest business opportunities. (San Francisco, CA) @ideagardener
@foodbizschool
TED RUSSIN, MSC 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 is
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responsible for the curriculum, instruction, and program development for the entire academic
major. He is also an instructor for the Culinary Research & Development and Ingredient
Functionality courses in the program. Prior to 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 & development programs.
Before joining the CIA, he was research scientist for customer support and applications at
CP Kelco in San Diego, CA. In that role, Ted was responsible for food product development
and technical support for chefs, foodservice, and retail food product customers. Earlier in
his career, he was a research chemist for the Canadian government agency Agriculture and
Agri-Food Canada. In addition, Ted was a consulting expert and editor for several chapters
of Nathan Myhrvold’s groundbreaking book, Modernist Cuisine, and has consulted with
chefs Thomas Keller, Wylie Dufresne, Corey Lee, and Adrian Vasquez, among others. His
work straddling the scientific and culinary worlds has been profiled on the Cooking
Channel special Geek-A-Licious, in Riviera Magazine, and the Los Angeles Times. A native of
Winnipeg, Manitoba, Ted holds a Master of Science in food science and agricultural
chemistry from McGill University in Montreal, Quebec. He earned a Bachelor of Science in
food science from the University of Manitoba, a Bachelor of Arts (with Honors) in
philosophy from the University of Winnipeg, and a certificate in cooking from Pierre
Radisson Collegiate in Winnipeg. (Hyde Park, NY) @CIACulilnarySci
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
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WILL SARNI is director and practice leader for Enterprise Water Strategy at Deloitte. Will
has been providing environmental and sustainability consulting services to private- and
public-sector enterprises for his entire career, with a focus on developing and implementing
corporate-wide sustainability and water strategies. Will’s diverse client list includes Fortune
500 companies, multinational corporations, and nongovernmental organizations (NGOs).
He has managed complex projects throughout North America, Europe, and Asia, working
with some of the world’s most recognizable companies and NGOs. He also leads the
Deloitte team on the annual Interbrand Best Global Green Brands sustainability
performance ranking, highlighting the value of sustainability in creating brand value, and
the Deloitte team with the Consumer Goods Forum on Health and Wellness Measurement
and Reporting. His experience in “water tech” includes data collection, analytics and
visualization tools, water efficiency, filtration, and treatment technologies. An
internationally recognized thought leader on sustainability and corporate water strategies,
Will is a columnist on sustainability and water strategies for GreenBiz. He is the author of
Corporate Water Strategies and Water Tech – A Guide to Innovation Investment, and Business
Opportunities in the Water Sector. He is currently working on 21st Century Growth: Beyond the
Energy – Water – Food Nexus. Will is a board member of the Rainforest Alliance, an advisor to
the University of Cambridge Natural Capital Leaders Platform “The right value for
externalities” collaboration, with a focus on the value of water, and is a member of the
following groups: the Water Leadership Working Group for the World Business Council for
Sustainable Development; the Water Working Group for the Business and Industry
Advisory Committee to the Organisation for Economic Co-operation and Development
(OECD); and the Scientific Program Committee for Stockholm World Water Week. He is the
Deloitte technical lead for the CEO Water Mandate “Water Action Hub” project and was the
Deloitte project lead for the CDP Water Program from 2011 through 2013. (Denver, CO)
ERIC L. SCHAWAROCH ‘84 is an associate professor at The Culinary Institute of America. He
earned a BPS at Empire State College and has over 30 years of cooking and managerial
experience in diverse settings of the hospitality industry. Over the past four years he has
been conducting research and working on a white paper titled “Culinary Strategies for
Health and Wellness.” He is a 1984 alumnus of the CIA. (Hyde Park, NY)
KAMILLA SEIDLER is head chef at Gustu Restaurant. Kamilla was born in Copenhagen,
Denmark, and she never had doubts about what she would do in her life: As a child, she
loved being in the kitchen, smelling, feeling, touching the ingredients of the typical foods
prepared in her country. Cooking has always been a natural part of her life. Kamilla studied
cooking at København Hotel & Restaurantskolen in Denmark, and she has worked in some
of the major cuisines of the world, such as the Mugaritz, Manoir Aux 'Quat Saisons,
Paustian, and Geist. One day in 2012, Kamilla received an irresistible invitation to travel to
another continent and be part of a dream in Bolivia. Given her sense of wonder and limitless
desire to experiment and learn, the possibility of reaching an unknown country was a
challenge that seduced her from the first moment. In Bolivia she found incredible
biodiversity, immense areas that are nearly unpopulated, and developed cities in which
ancient customs and traditions are still alive. She came to this country nestled in the heart of
South America looking to learn from the people, always warm and friendly, with a desire to
share her experiences and knowledge, and make at least a small difference in the lives of
many young people who are now on their way to realizing their dreams. Developing a
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simple and elegant cuisine, based on respect for the product and the producers that make it
possible with their hard work, Kamilla has received many international awards for this
work in Bolivia, where every day she strives to realize a dream called Gustu, seeing how it
grows and develops day by day ... a life dedicated to the kitchen, with a voice carrying a
message of respect, dignity, pride and equity through food. (La Paz, Bolivia)
@KamillaSeidler
KIM SEVERSON has been a staff writer for The New York Times since 2004. She is a
correspondent based in the South, reporting on the nation’s food and culture. She is also a
contributor to NYT Cooking, a new website and app based on the extensive New York Times
collection of recipes and cooking videos. Previously, Kim was the Times’ Southern bureau
chief. Before she joined the newspaper, Kim spent six years writing about food for the San
Francisco Chronicle. She also had a seven-year run as an editor and reporter at The Anchorage
Daily News in Alaska. Over the course of her earlier newspaper career, she covered crime,
education, social services, and government for daily newspapers on the West Coast. Kim
has won several regional and national awards for news and feature writing, including four
James Beard awards for food writing and the Casey Medal for Meritorious Journalism for
her work on childhood obesity in 2002. Her latest book is Cookfight, written with fellow New
York Times food writer Julia Moskin and published by Ecco in October 2012. Her memoir,
Spoon Fed: How Eight Cooks Saved My Life (Riverhead), was published in 2o10. She has also
written The New Alaska Cookbook and The Trans Fat Solution: Cooking and Shopping to Eliminate
the Deadliest Fat from Your Diet. (Atlanta, GA) @kimseverson
GEORGE SHANNON, CEC is a lecturing instructor of culinary arts at The Culinary Institute of
America. George teaches breakfast cookery as part of the CIA’s 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. 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 was also 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 is a Certified Executive Chef (CEC) and he holds an associate of science degree from
Thomas Nelson Community College in Hampton, VA. He also completed the American
Culinary Federation (ACF) apprenticeship program at The Trellis Restaurant. A member of the
ACF, Chef Shannon 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. In his free time, he makes hot sauces.
He is also an avid gardener, forager, and home brewer. (Hyde Park, NY)
RON SHAICH, MBA is the founder, chairman, and CEO of Panera Bread. Thirty years ago,
Ron set out to change the world by changing the way America eats. By founding two
successful restaurant concepts (Au Bon Pain and Panera Bread), Ron shook up the industry
by offering an antithesis to fast food – handmade, artisanal food served in warm and
welcoming environments by people you can trust. Today, Panera Bread serves over eight
million people each week, employs over 80,000 associates, and is a leader in the restaurant
space. The company was ranked number five in the foodservice category on Fortune’s
“World’s Most Admired Companies” list in 2013. Today, Ron directs a range of innovation
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and strategic initiatives for Panera Bread as chairman and CEO. Having made his name as
an entrepreneur who grew his business into a national chain of nearly 1,800 bakery-cafes in
40 states and Canada, Ron remains focused on building a company of quality over the long
term. In 2011, he was awarded the MUFSO Pioneer Award for being one of the most
significant contributors to the history of the foodservice industry, and in 2005, he was
awarded IFMA’s Gold Plate Award for being the outstanding leader in the industry in 2005.
In addition, he has twice received the Nation’s Restaurant News Golden Chain Award, which
honors success and leadership in foodservice. The innovative management style of both Ron
and Panera Bread have been featured in Fortune, Forbes, Inc., Fast Company, The Economist,
TIME, The Wall Street Journal, The New York Times, on NBC Nightly News, CBS Evening
News and ABC World News Tonight, and in several books. Ron serves as president of the
Panera Bread Foundation and spearheaded the Panera Cares initiative, through which the
Foundation creates nonprofit community cafes to address issues related to food insecurity.
He is a member of the Board of Directors of the Lown Cardiovascular Research Foundation
and formerly served as chairman of the board of trustees of Clark University and on the
boards of the Rashi School and the Massachusetts Financial Literacy Trust Fund. Ron is also
a co-founder of No Labels, an organization concerned with political problem solving. He
received a Bachelor of Arts degree from Clark University and a Master of Business
Administration degree from Harvard Business School, as well as an honorary Doctor of
Humane Letters degree from Clark University. He and his wife, Nancy, have two children,
Michael and Emma. (Brookline, MA)
PAM SMITH, RD is a culinary nutritionist, food industry consultant, best-selling author, and
radio host. She provides wellness coaching to professional and corporate clients, including
executives and culinary development teams at Darden Restaurants, Walt Disney World,
Hyatt Hotels and Resorts, Cracker Barrel, and Aramark Business Dining. She is co-creator of
Bahama Breeze and Seasons 52, and develops menus and recipes with a focus on Delicious
Wellness—great food that is great for you. Pam is the author of 14 published books and
many articles and columns for magazines, newspapers, and websites. Her best-selling books
include Eat Well-Live Well, Food for Life, The Healthy Living Cookbook, The Energy Edge, The
Smart Weigh—and her newest, When Your Hormones Go Haywire. She is a frequent speaker
for top corporations and associations, and has been the festival host for all 17 years of the
Epcot International Food and Wine Festival. She has hosted wellness shows for Fox’s The
Health Network, and her daily radio spot Living Well may be heard on over 800 stations
nationwide. She is the founding principal of Shaping America’s Plate. Pam is one of three
co-chairs of The Culinary Institute of America’s Healthy Menus R&D Collaborative.
(Orlando, FL) @PamSmithRD
JENNIFER STACK ‘03, RDN, CDE is an associate professor of culinary nutrition at The
Culinary Institute of America. After 15 years as a Registered Dietitian Nutritionist and
Certified Diabetes Educator, Jennifer completed her associate’s degree in the culinary arts at
The Culinary Institute of America in 2003. She authored the cookbook The Diabetes-Friendly
Kitchen 125 Recipes for Creating Healthy Meals (HMH 2012) with The CIA. (Hyde Park, NY)
JOHN STORM is a visiting instructor in hospitality and service management at The Culinary
Institute of America. He is currently serving as maître d’ instructor in Pangea, one of five
public restaurants on the college’s New York campus. John teaches Contemporary
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Hospitality and Service Management, a course that explores table service principles and
skills by providing customer service in a restaurant setting. His students focus on guest
relations, professional communications, service sequence, table skills, beverage
management, and dining room preparation. In recent years, John has also taught hospitality
and service management at the CIA’s campuses in Singapore and San Antonio, TX. Between
1995 and 2006, he was an assistant professor at the CIA and served as the college’s associate
dean for hospitality management. He was honored as the college’s “Faculty Member of the
Year” for 1997. He was previously proprietor of Storm Wines & Spirits in Kingston, NY, and
general manager of Gigi Hudson Valley, a restaurant, gourmet market, and catering
company based in Rhinebeck, NY. Before originally joining the CIA faculty, he was dining
room manager and wine steward at Maison LeBlanc in New Milford, CT, and also served as
beverage manager at the Crowne Plaza Hotel in New York City and catering director at the
Harrison Conference Center in Southbury, CT. John is a graduate of the Conrad N. Hilton
College of Hotel and Restaurant Management at the University of Houston. (Hyde Park,
NY)
SCOTT UEHLEIN ’85 is vice president of food and beverage and the corporate chef for
Canyon Ranch, overseeing the food and beverage programs at all resorts, hotel, SpaClubs,
and living communities. A visionary in his field, Scott is consistently recognized for his
creativity and expertise in the development and preparation of healthy cuisine. Scott is the
author of Canyon Ranch Nourish: Indulgently Healthy Cuisine (Viking Press, 2009) and coauthor of Canyon Ranch Cooks (Rodale Books, 2003). Scott received his culinary training at
The Culinary Institute of America in Hyde Park, New York. Prior to joining Canyon Ranch
in 1999, Scott studied with famed chef Madeleine Kamman, at her school for American chefs
located at Beringer Vineyards in Napa Valley, California, and served as executive chef at
Los Abrigados Resort in Sedona, Arizona. Under Scott’s direction, Canyon Ranch cuisine
has been given top honors by the readers of Condé Nast Traveler as well as Gourmet, which
stated that Scott and his staff “have brought Canyon Ranch cuisine into a new dimension.”
Scott has made guest appearances on a variety of network and cable TV shows, including
NBC’s Today Show, QVC, The Food Network’s Sara’s Secrets, Into the Fire, and The Best Of
with Jill Cordes. He has also been featured on E! Entertainment Television and Canada’s I,
in addition to numerous local and regional cooking programs. For two years, Scott hosted a
weekly cooking segment on KGUN 9 News at Noon, a Tucson ABC affiliate. Scott has been
highlighted in national and international newspapers and magazines such as Bon Appetit,
Self, Fitness, Food Arts, Esquire, Nation’s Restaurant News, Chef Magazine, and Health & Fitness
UK. (Tucson, AZ) @canyonranchchef
RUSSELL WALKER, MBA, PHD is clinical associate professor of managerial economics and
decision sciences at Northwestern University’s Kellogg School of Management. Russell
helps companies develop strategies to manage risk and harness value through analytics. He
has developed and taught executive programs On Enterprise Risk, Operational Risk,
Corporate Governance, Analytics and Big Data, and Global Leadership. Russell leads the
Kellogg PRMIA Complete Course in Executive Education for Risk Management. He
founded and teaches the Analytical Consulting Lab, Risk Lab, Global Lab, and Digital Lab,
all popular experiential learning classes at the Kellogg School of Management. Russell was
awarded the Kellogg Impact award by Kellogg MBA students for excellence and impact in
teaching Enterprise Risk Management in 2011. His latest book, From Big Data to Big Profits:
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Success with Data and Analytics is being published by Oxford University Press in 2015. He is
the author of the text Winning with Risk Management, which examines the principles and
practice of risk management through business case studies. His many case studies have
been highlighted by Harvard Business School Publishing, the Aspen Institute, PRMIA, and
the Bank of England for excellence in teaching risk management. He serves on the Scientific
and Technical Advisory Council for Menus of Change. He is currently a member of the
board of the Education and Technology Committee to the Morton Arboretum, and he was a
board member of the Virginia Hispanic Chamber of Commerce, where he developed
support programs for Hispanic entrepreneurs and worked with U.S. senators on U.S. Latino
matters. He is often quoted in Forbes, Financial Times, the International New York Times, The
Washington Post, and CNN, among other news media, and has been invited to share his
perspective internationally through seminars. Russell began his career with Capital One
Financial, Inc., where, as a corporate strategist, he founded and led multiple centers of
excellence in analytical fields. His work also included international market entry evaluation
and technology review. He received his PhD from Cornell University, where he studied
catastrophic risk analysis. He also holds an M.S. from Cornell University, an MBA from the
Kellogg School of Management, and a B.S. from the University of South Florida. (Evanston,
IL) @RussWalker1492
BRENDAN WALSH ’80 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)
JUSTIN WARD ’88, CEC, CHE is a lecturing instructor of culinary arts at The Culinary Institute
of America. Justin teaches High-Volume Production Cookery. The breakfast portion of the
course begins in the pre-dawn hours, providing breakfast to students and faculty before their
morning classes. The lunch and dinner classes prepare contemporary bistro-style entrees,
with an emphasis on quality food prepared with efficiency and organization. A 1988 CIA
graduate, Justin returned to his alma mater as a faculty member in 2013, where he has also
taught Culinary Fundamentals and Introduction to À La Carte Cooking. He came to the CIA
from Atlanta, GA, where he was an instructor at the Art Institute, chef-owner of Hungry
Monkey Catering and Harvest Restaurant, and marketing associate for Sysco Food Systems.
Before that, he was chef-owner of Cosecha Restaurant in Decatur, GA; executive chef at Chefs’
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Café, Chefs’ Grill, and the Ocean Club; chef at LeGiverny Bistro; and chef tournant at Brasserie
Le Coze, all in Atlanta. In addition to his CIA degree, he holds a Bachelor of Science in Food
and Beverage Management from the Art Institute of Atlanta. Among his career honors and
awards are three gold medals, four silver medals, and five bronze medals at American
Culinary Federation individual competitions and a silver at the 2012 National Culinary Cup
Challenge Team Competition. He was national grand prize winner of the 2008 Ocean Spray
Ultimate Cranberry Recipe Contest, 2003 Sutter Home Build a Better Burger Contest, and 2002
Prosciutto di Parma Contest. He was also a silver medalist at both the 1992 U.S. Chef’s Open
and 1989 Georgia Seafood Challenge. Under Justin’s direction, Harvest Restaurant earned
accolades from Jezebel, Gourmet, and Bon Appétit magazines, and both Harvest and Chefs’ Café
were named top restaurants by the Atlanta Journal-Constitution. (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. (Gaithersburg, MD) @arlinwasserman
MAEVE WEBSTER, MBA, a senior director at Datassential, is a lead consultant for foodservice
m1anufacturers, operators, and distributors. She has spearheaded hundreds of major
industry studies during her 14 years as a foodservice specialist, and today designs and
manages both consumer and operator-based studies in Datassential’s strategic research
group. Maeve’s expertise is in the areas of trend analysis, market assessment, consumer
behavior, product testing, and brand optimization. During the past decade, Maeve helped
develop several of Datassential’s new products and programs including the company’s new
publications group, Global Culinary Tour, the TIPS report, and Optimizer—a service that
provides manufacturers and operators with recommendations on optimal product mixes for
the menu. She also heads the company’s Health & Wellness consulting group, authoring the
“Healthy Profits” series of reports and participating in several industry initiatives. She is a
regular speaker at top industry events, has contributed to major media outlets, and is a
collegiate guest instructor on the topic of market research. Maeve earned her MBA at the
University of Illinois, and holds a culinary degree from Le Cordon Bleu in Chicago.
(Chicago, IL) @Datassential
WALTER WILLETT, MD, PHD is professor of epidemiology and nutrition and chairman of the
Department of Nutrition at the Harvard T.H. Chan School of Public Health, and 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
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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)
MARC ZAMMIT is a partner with Changing Tastes. Until 2014, Marc served as vice president
of corporate sustainability initiatives at Compass Group North America, overseeing the
development and implementation of their national sustainability platform including all food
purchasing and product development programs. Prior to this role, as director of culinary
development at Bon Appétit Management Company, Marc was pivotal in shaping their
emergence as the industry leader in food-related social responsibility. His area of expertise
in the sustainability arena is centered on building operational and marketing strategies that
are anchored in consumer environmental, health, and ethical values, and can be adapted to
a variety of foodservice business models. More recently, his efforts to engage the industry in
climate change related issues is allowing him to emerge as an industry subject matter expert.
Marc’s culinary leadership at Compass included the development of innovative food
concepts and campaigns with emphasis on authenticity, wellness and sustainability
influenced menus. His passion in sustainability is anchored in the preservation of flavors for
future generations. He has participated in a variety of business advisory positions including:
The Association of Family Farms; The Harvard T.H. Chan School of Public Health Nutrition
Round Table; The Seafood Watch Advisory Board; The Healthy Menus R&D Collaborative;
the First Lady’s Health Care Initiative, and The Stewardship Index for Specialty Crops. He is
currently serving on the Sustainable Business Leadership Council for Menus of Change.
(Los Gatos, CA)
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SPONSOR PROFILES
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 Alaska seafood. A variety of custom designed resources are
available to help operators capitalize on the growing consumer popularity of wild and
sustainable Alaska 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 and build successful promotions. www.alaskaseafood.org
The American Egg Board (AEB) connects America’s egg farmers with those interested in
The incredible edible egg™. For more information, visit www.AEB.org
Applegate makes the kind of food people love to eat, like hot dogs and deli meat, without
the mysterious ingredients. Quality starts on the farm, so we source our meat from more
than 1,000 family farms, where animals are raised responsibly, without growth enhancers
like antibiotics and hormones. The result? Meat that tastes better, so there’s no need to mask
flavor with artificial ingredients. It’s all part of our mission to Change the Meat We Eat.
www.applegate.com
Avocados From Mexico (AFM) is a wholly-owned subsidiary of the Mexican Hass Avocado
Importers Association (MHAIA), formed for the purpose of advertising, promotion, public
relations and research for all stakeholders of Avocados From Mexico. As of 2014, AFM
represented more than 60 percent of the U.S. foodservice market share for fresh avocados.
www.avocadosfrommexico.com
B&W Quality Growers is a 140+ year young, family owned and operated farm, specializing
in the cultivation and preparation of some of Mother Nature’s most delicious and delicate
baby leaf specialties. Beginning with watercress in 1870, our family developed a reputation
for world-class quality that today includes wild baby arugula, wild red watercress, and
green watercress. Today, B&W Gourmet Farms is a world leader in distinctively flavored,
delicate baby leaf specialties, providing an array of ready-to-enjoy packs for all segments of
the food industry. Our state-of-the-art processing facility, seasonal farms in eight states, and
a commitment to quality and quality assurance combine to make B&W your world-class
supplier for baby leaf specialties. Taste the B&W difference for Quality and Freshness. At
B&W, It’s All About the Flavor! www.bwqualitygrowers.com / www.watercress.com
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 US. 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
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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 Knoxville, TN, 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 we are 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, Pork & Beans, and
varieties with low and reduced sodium. Once known only in the Southeast, this fourthgeneration privately-owned company is now home to the #1 brand of beans in the United
States and a leader in innovation in the Foodservice and Retail food industries.
www.bushbeansfoodservice.com
California Walnut Board, representing over 4,000 growers and 100 handlers, produces 99%
of U.S. walnuts and three-quarters of the global trade. Our mission is to share the simple
goodness of walnuts with others interested in delicious and naturally good foods. We have
supported sustainable growing practices through our production research program for over
20 years, and have been members of the EPA Pesticide Environmental Stewardship Program
since 2000. www.walnuts.org
Campbell Soup Company (NYSE:CPB) is a global food company headquartered in
Camden, N.J., with annual sales of more than $8 billion. The Company makes a range of
products from high-quality soups and simple meals to snacks and healthy beverages.
Campbell is driven and inspired by our purpose: Real food that matters for life’s moments.
For generations, people have trusted Campbell to provide authentic, flavorful and readily
available foods and beverages that connect them to each other, to warm memories, and to
what’s important today. Led by our iconic $2.1 billion Campbell’s brand, our portfolio
extends beyond soup to foods such as Pepperidge Farm cookies and Goldfish crackers;
Arnott’s, Kjeldsens and Royal Dansk biscuits; V8 beverages; Bolthouse Farms superpremium beverages, carrots and dressings; Plum premium baby food; Swanson broths;
Prego pasta sauces; and Pace Mexican sauce. www.campbellsoupcompany.com/aboutcampbell
Changing Tastes has worked since 2003 to accelerate change in the food sector by finding
new opportunities at the intersection of four key trends: public health and nutrition,
environmental sustainability, the changing role of the culinary profession, and
demographics. We provide strategy, analytical, marketing and innovation services to create
a more sustainable food system, working with business, investors and public institutions.
www.changingtastes.net
Chipotle Mexican Grill: Steve Ells, founder, chairman and co-CEO, started Chipotle with
the idea that food served fast did not have to be a typical fast-food experience. Today,
Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito
without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared
using classic cooking methods and served in a distinctive atmosphere. Through our vision
of Food With Integrity, Chipotle is seeking better food from using ingredients that are not
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CULINARY INSTITUTE OF AMERICA
only fresh, but that — where possible — are sustainably grown and raised responsibly with
respect for the animals, the land and the farmers who produce the food. In order to achieve
this vision, we focus on building a special people culture that is centered on creating teams
of top performers empowered to achieve high standards. This people culture not only leads
to a better dining experience for our customers, it also allows us to develop future leaders
from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,800
restaurants, including 17 Chipotle restaurants outside the U.S. and 10 ShopHouse Southeast
Asian Kitchen restaurants, and is an investor in an entity that owns and operates two
Pizzeria Locale restaurants. For more information, visit www.Chipotle.com.
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
Coffee Flour is an agricultural innovation inspired by the discovery of billions of pounds of
nutrition in the form of discarded coffee fruit pulp, a by-product of green coffee milling.
This innovation cleans up an environmental waste issue, creates jobs and economic growth
in emerging economies and introduces a nutrient dense and delicious ingredient onto the
global menu. The organizational business model is structured such that the positive
environmental, social and economic impacts are shared among all stakeholders.
www.coffeeflour.com
Compass Group, USA is the leader in foodservice management and support services. We
serve millions, from vending to restaurants, from corporate cafes to school lunches. If
you’ve been hungry and away from home, chances are good that you’ve tasted Compass
Group’s food and unmistakable service. Headquartered in Charlotte, North Carolina,
Compass Group North America has the privilege of serving prestigious clients across the
country. Our parent company, UK-based Compass Group PLC operates in over 50
countries. www.compass-usa.com/Pages/Home.aspx
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% plant-based,
sustainable ingredients and provide the same melt, stretch, texture and functionality of
dairy-based cheeses. Daiya Foods’ products are free of soy, dairy, casein, tree-nuts and
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44
gluten . Our products include: shredded cheeses, slices, spreads, gluten free pizzas and a
new line of gluten and dairy free cheesecakes. For more information, visit
www.daiyafoods.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
Dow AgroSciences LLC, based in Indianapolis, Indiana, is a top-tier agricultural company
that has pioneered the development of healthier, functional alternatives to trans fat oils by
delivering Omega-9 Oils which have zero trans fat, low saturated fats and high hearthealthy monounsaturated fats. Dow AgroSciences continues to develop next generation oils
that can deliver healthier foods without compromising taste or performance. For more
information visit www.omega-9oils.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 75,000 people every day. Since our first executive chef joined the
company in 1999, food and how it helps build collaboration and innovation has been at the
heart of our culture. Google Food today includes over 170 Cafes, or restaurants, around the
world, serving over 100,000 meals in over 50 countries each and every day. Our food
program is free for employees, but it’s not free for Google. We invest in this program
because we see how important food is to our company and to the Google culture. 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. It fuels
Googlers around the world to be at their best today, tomorrow and over the long haul.
www.google.com/green/efficiency/oncampus/#eating
illy caffè, based in Trieste, Italy, produces and markets a unique blend of coffee as the single
brand leader in quality coffee and gives coffee connoisseurs an overall authentic Italian
coffee experience. It is available in more than 41,000 of the best restaurants and coffee bars
and is sold in over 100 countries around the world, serving over 6 million cups of illy a day.
www.illy.com
Impossible Foods is defining an entirely new category of food by creating the best meat and
dairy products the world has ever experienced – directly from plants. We are providing
consumers with a better choice: delicious, healthy, safe, and affordable foods that require far
fewer resources to produce than animal-derived products. www.impossiblefoods.com
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The Jackfruit Company is the global leader in jackfruit foods and farm-to-market supply
chains. Our jackfruit foods are fiber-rich, low-calorie, cholesterol-free, soy-free, gluten-free,
and nut-free meat alternatives, with the texture of pulled pork or braised beef. Founded by
a 2013 Harvard College graduate and prolific social entrepreneur, our enterprise supports
agricultural communities in India and Sri Lanka by converting a locally abundant but
underutilized natural resource (jackfruit) to income and opportunity for farming families.
We supply several Whole Foods Market Regions and are rapidly expanding.
www.thejackfruitcompany.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, lowcalorie 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
Luvo was founded on a simple idea: To love our food — how it tastes, what it does for our
health and how it makes us feel nourished and happy. Luvo develops, manufactures,
markets and sells healthy retail food products, including flatbreads, soups, and fresh and
frozen ready-made entrées. Luvo works with its suppliers to ensure the quality of its
ingredients, giving top consideration to eco-friendly practices that promote sustainability
and ethical sourcing and products that are environmentally sound and health- sustaining.
www.luvoinc.com
The National Pork Board supports the foodservice industry by working directly with the
operators to help provide a better understanding of our industry and how pork can work on
the menu. The Pork Board promotes the use of pork in foodservice through advertising,
public relations, direct contact, event marketing, specialized programming, menu ideations,
education and trade shows. These efforts are targeted toward foodservice chains,
independent operators, contract management feeders, distributor sales representatives,
culinary professionals and packers and processors. www.porkfoodservice.com
The Northern Canola Growers (based in North Dakota) represent 95% of the canola grown
in the US 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 % omega 3’s, high monounsaturated fat, and a high smoke point. With only
7% 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 US! To
find out more about canola oil, its FDA Qualified Health Claim and fun recipes go to
www.northerncanola.com
NuTek Salt is a revolutionary new salt that delivers improved nutrition through
unprecedented levels of sodium reduction in food, replacing it with potassium, a necessary
and under-consumed nutrient; while maintaining great taste, affordability, and ease of use.
Our mission is to help create great-tasting and affordable food that enhances global health
and wellness. NuTek Salt is naturally sourced and has a proprietary process (eighteen
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patents issued or pending). Fast Company highlighted NuTek Salt as a product that Bill
Gates recognized as “Shaping the Future of Food.” www.nuteksalt.com.
Paramount Citrus is North America’s largest vertically integrated grower, shipper and
packer of fresh citrus. Our growers harvest over 47,000 acres of fresh citrus in California,
Texas and Mexico and we process more than 15 million cartons year-round. We produce the
Halos® brand of California mandarins, as well as navels, Valencias, lemons, limes,
minneolas, red grapefruit and other varieties. www.paramountcitrus.com
Seviroli Foods is your source chef inspired, artisan filled pasta and sauces. Family owned
and operated in New York since 1960, Seviroli is not only the world's largest tortellini
manufacturer, but also offers a full line of authentic & innovative filled pasta, sauces and
USDA organic items. Exclusive recipes and an expansive product list cover every
application, from specialty and premium to value and buffet. For more information, please
visit our website, www.seviroli.com
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
Technomic delivers a 360° view of the food industry. We impact growth and profitability
for our clients by providing consumer-grounded vision and channel-relevant strategic
insights. Our product portfolio includes a breadth of proprietary research, ongoing online
business intelligence, strategic consulting, segment reports, and annual industry reports,
that are considered the industry standard for tracking the state of the market. Visit our
website: www.technomic.com
Treasure8 is a San Francisco-based food innovation and technology company on a mission
to solve the nutritional challenges and environmental stresses of a growing global
population. The Treasure8 team develops, produces and deploys game-changing, delicious
food ingredients, processes and products that are healthier for people and the planet. We
also create engaging consumer experiences that encourage better food choices.
www.treasure8.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
Unilever Food Solutions is dedicated to helping chefs all over the world serve tasty,
wholesome meals that keep guests coming back for more. Our service offering around Your
Guests, Your Menu and Your Kitchen provides insights and tools to help make your
business more profitable. We create ingredients that save precious prep time in the kitchen,
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without compromising on flavor or flair and constantly provide ideas and inspiration that
keep your menu fresh and exciting. Our ingredients are some of the staples of professional
kitchens in 74 countries around the world: Knorr®, Hellmann’s®, Lipton® and more. We’ve
been in the foodservice industry since the 1880s. In 2010 we launched the Unilever
Sustainable Living Plan. Our plan has 3 big goals to achieve by 2020. 1) Help more than one
billion people improve their health and wellbeing 2) Halve the environmental footprint of
our products 3) Source 100% of our agricultural raw materials sustainably, and enhance the
livelihood of people across our value chain. www.unileverfoodsolutions.us
VerTerra believes that every culinary creation deserves a beautiful, sustainably crafted
foundation. We repurpose earthly discards - like fallen leaves & reclaimed wood - to design
elegant dinnerware, boxes, & 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 commercial.vitamix.com
Wonderful Pistachios & Almonds - Nestled against the foothills of California's San Joaquin
Valley, Paramount Farms is the world’s largest grower and processor of pistachios and
almonds. We sustainably farm 125,000 acres and deliver 450 million pounds of nuts
globally. We grow, process and market our specialty crops under one entity, Paramount
Farms, ensuring traceability, food safety and the finest quality every step of the
way. Paramount’s retail brands include Wonderful and Everybody’s Nuts Pistachios,
Wonderful Almonds and the leading produce salad topping Almond Accents.
www.paramountfarms.com & www.getcrackin.com
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
Wood Stone Corporation, based in Bellingham, Washington, has been manufacturing stone
hearth and specialty commercial cooking equipment for the foodservice industry since 1990.
We have more than 13,000 installations in over 75 countries around the world. Wood Stone
has built its reputation on our family of stone hearth ovens. Our technologically advanced
ceramics and engineering expertise, coupled with our high quality construction techniques
and attention to detail, are typical of all of our products and relied upon by our loyal
customers. Our product offerings have grown since inception and Wood Stone now also
designs, engineers and manufactures a complete line of specialty commercial cooking
equipment in addition to our oven offerings. www.woodstone-corp.com
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WEDNESDAY
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WELCOME REFRESHMENTS
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COFFEE FLOUR SUPERFOOD ENERGY BARS
Yield: 12 bars
Ingredients
Amounts
Walnuts, chopped
Cocoa nibs
Chia seeds
Hemp seeds
Shredded coconut
Dried cherries
Pumpkin seeds, toasted and chopped
Raw quinoa, rinsed
Coffee flour
Dates
Water
Baking powder
Coconut oil, melted
Honey
Salt
Orange flower water
100
85
60
70
80
150
300
95
70
610
908
2
110
260
3
20
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
Method
1. In a large bowl, mix together the walnuts, cocoa nibs, chia seeds, hemp seeds, shredded
coconut, dried cherries, pumpkin seeds, quinoa, and Coffee Flour.
2. Boil dates in 1 quart of water until completely soft, then purée in food processor.
3. Place puréed dates in stand mixer; add baking powder, coconut oil, and the remaining
ingredients. Mix quickly. Press into ½ sheet pan.
4. Bake at 300°F for about 20 minutes or until set.
Source: Coffee Flour, as presented at the 2015 Menus of Change ® conference.
Published with permission of the author. All rights reserved.
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GREEK YOGURT PARFAITS WITH ORANGE AND LIME
SALAD
Yield: 8 portions
Ingredients
Amounts
Greek-style yogurt
Orange supremes
Lime supremes
Toasted almond flour
Honey
4
1
1
¼
¼
cups
cup
cup
cup
cup
Method
1. Arrange 8 bowls for making individual parfaits on the counter.
2. Spoon ½ cup of the yogurt into the bottom of each 8 parfait cups or little glass bowls.
3. Spoon some of the citrus over the yogurt then top each with a little almond flour and
honey.
4. Serve chilled or at room temperature.
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BERRY, GINGER, AND LEMON SHRUB
Yield: 2 cups
Ingredients
Amounts
Concentrate
Raspberries, blueberries, and/or
blackberries, fresh, or frozen, thawed
Apple cider vinegar, raw, unfiltered
Sugar
Ginger, minced
Lemon zest
Ice
Club soda
1 pt.
1
¼
¼
2
as
as
cups
cup
cup
Tbsp.
needed
needed
Method
1. To make the concentrate: Bring the berries, apple cider vinegar, and sugar to a boil in a
medium saucepan over medium heat; remove from heat and add the ginger and lemon.
2. Steep for 30 minutes. Strain through a fine-mesh sieve into a glass jar, pressing on solids
to extract as much liquid as possible. Cover; chill until cold.
3. Do ahead: Concentrate can be made 3 days ahead. Keep chilled.
4. For service, mix ½ club soda to every 2 tablespoons concentrate and mix gently. Place in
a beverage dispenser and serve over ice
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DEMONSTRATION
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SNOW PEA SALAD WITH "CHICKPEA CAESAR" DRESSING
AND PARMESAN
Ingredients
Amounts
Cardini Dressing
Chickpeas, cooked
White balsamic vinegar
Dijon mustard
Garlic confit
Water
Sriracha
Olive oil
Salt
Lemon, juice of
14
4
2
2
1
2
2
to
to
Snow peas, blanched and julienne
(finely cut into thin strips)
Carrots, julienne
Tarragon, chopped
Mint, chopped
Chives, chopped
Cardini dressing (recipe above)
For service
Parmesan cheese, micro plane
Calabrian chili pepper
Lemon, juice of
oz.
oz.
Tbsp.
Tbsp.
cup
tsp.
cup
taste
taste
8 cups
2
2
2
2
8
cups
Tbsp.
Tbsp.
Tbsp.
Tbsp.
as needed
as needed
as needed
Method
1. For the Cardini dressing: Add everything but the oil to a vita prep blender and blend on
high until slightly smooth.
2. Slowly add olive oil to emulsify, carefully, it can break. Season with salt and lemon
Check seasoning and reserve.
3. For service: Mix everything together in a bowl, and serve. Garnish with grated parmesan
cheese, chili pepper, and lemon juice
Source: Franklin Becker, as presented at the 2015 Menus of Change ® conference.
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OPENING RECEPTION
Opening Reception & Plant-Forward Burger Bash
Wednesday, June 17, 2015
Vietnamese Banh Mi Slider with Mushroom-Pork Cha Lua and Pickled Daikon, Carrots, and
Cucumbers, featuring Hellmann’s Light Mayonnaise
Chicken Coconut Kaffir Lime Soup with Mushrooms, Chili Oil, and Cilantro, featuring Knorr
Ultimate Low Sodium Roasted Chicken Base
Snap Pea Salad with Coconut Gremolata and Lipton Green Tea Dressing
Unilever Food Solutions
Spinach Salad with Red Onions, Warm Bacon Dressing, Garlic Croutons, and Cherry Tomatoes
featuring NuTek Salt
Indian Spiced Mushroom-Angus Burger with Grilled Portobello Mushrooms and Chipotle
Mayonnaise on Slider Bun featuring NuTek Salt*
Caramelized Cauliflower-Chicken Burger with Fava-Ghanoush and Spicy Tomato Jam on Slider Bun
NuTek Salt
Salmon Burger with Crispy Leeks, Tomato, Butter Lettuce, and
Green Goddess Dressing
Peanut, Mushroom, and Farro Burger with Arugula and Tomato Chutney
Sweet Potato Chaat
Roasted Shiitake Mushroom and Beef Burger topped with Pasilla Peppers, Pepper Jack Cheese, and
Cilantro Cayenne Lime Aïoli
Ancho Spiced Black Bean Burger with Daiya Cheddar Style Cheese,
Red Onion, Watercress, and Guajillo Chile Avocado Spread
Spicy Cabbage, Cilantro, and Lime Slaw
Moroccan Lamb-Eggplant Burger with Minted Yogurt and
Caramelized Peppers and Onions
Beverage Stations
Summer Lemon Shandy
Pomegranate Lime Rickey
Greystone Cellars Chardonnay, Merlot, & Cabernet Sauvignon
Brooklyn Brewing Company Beers
Lipton Fresh Brewed Iced Tea
Sponsored by:
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56
VIETNAMESE BANH MI SLIDER WITH MUSHROOM-PORK
CHA LUA AND PICKLED DAIKON, CARROTS, AND
CUCUMBERS, FEATURING HELLMANN’S LIGHT
MAYONNAISE
Yield: 4 portions
Ingredients
Amounts
Sandwich assembly
Whole grain buns, 4”
split lengthwise
half of the centers hallowed out
Hellmann’s Light Mayonnaise
Cha Lua Vietnamese Mushroom Ham
(recipe follows)
Marinated Daikon and Carrots
(recipe follows), completely drained
Onion, thinly sliced and rinsed
Cilantro sprigs
Hothouse cucumber, halved lengthwise,
cut into strips 6” long and ¼” thick
Jalapeño, thinly sliced, optional
Soy sauce, low-sodium
Ground black pepper
4 ea.
½ cup
1 lb.
2 cups
¼ ea.
8 ea.
½ ea.
1 ea.
4 tsp.
to taste
Method
1. Spread the inside of each whole grain bun with 2 tablespoons mayonnaise, and then
layer from the bottom up with sliced cha lua, 1/3 cup marinated daikon and carrots, 2
onion slices, 2 cilantro sprigs, 2 cucumber spears, and 2 jalapeño slices.
2. Sprinkle 1 teaspoon soy sauce on top, then garnish with some ground pepper and serve
immediately.
Source: Mai Pham, 2011. As presented at the 2015 Menus of Change ® conference.
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CHA LUA VIETNAMESE MUSHROOM HAM
Ingredients
Amounts
Pork loin, ground twice
1
Fish sauce
2
Sugar
2
Water
1
Tapioca flour
2
Baking powder
11
Five-spice powder
1
Roasted Mushroom Base (recipe follows) 1
Shallots, chopped
3
Garlic, minced
1
Banana leaf (optional)
as
lb.
Tbsp.
tsp.
cup
Tbsp.
g
tsp.
lb.
Tbsp.
Tbsp.
needed
Method
1. In mixing bowl, add the pork, fish sauce, and sugar and mix. In separate bowl add the
water, tapioca flour, and baking powder and mix. It will foam and bubble up--that's
normal. Fold this into the pork mixture. It will be quite moist. Cover and allow to rest at
least 6 hours, but preferably overnight in the fridge.
2. When ready to cook, grind the mixture one more time in small batches in your food
processor. The texture should be very smooth--this is the consistency of gio song. Fold in
the five spice powder, roasted mushroom base, shallots, and garlic and you can either
wrap it up in banana leaf or in plastic wrap.
3. Remember the cha lua rises a bit when cook so take that into account when forming
your cha lua. Steam for about 20 to 25 minutes (will vary depending on size).
Source: Mai Pham, 2011. As presented at the 2015 Menus of Change® conference.
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ROASTED MUSHROOM BASE
Ingredients
Amounts
Extra-virgin olive oil
Crimini mushrooms, diced ¼”
Portobello mushrooms,
gills removed, diced
Salt
Ground black pepper
Mushroom powder
½ cup
1 lb.
1 lb.
½ tsp.
¼ tsp.
1 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.
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.
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MARINATED DAIKON AND CARROTS
Yield: 1 quart
Ingredients
Amounts
Rice or distilled white vinegar
Sugar
Daikon, small, peeled and cut into
1/8” julienne
Carrots, peeled and cut into
1/8” julienne
Salt
1 cup
½ cup
¾ lb.
1½ lb.
1½ tsp.
Method
1. Combine the vinegar and sugar and bring to a boil. Remove from the heat and set aside
to cool.
2. Place the daikon, carrots, and salt in a bowl and toss several times. Set aside for 20
minutes, then rinse thoroughly. Using your hands, squeeze the vegetables to remove the
excess water. Pat dry with paper towels and place in a bowl.
3. Add the vinegar mixture and let the vegetables marinate at least 1 hour before serving.
To store, transfer to a tight-lidded jar and refrigerate. The vegetables will keep for up to
3 weeks.
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60
CHICKEN COCONUT KAFFIR LIME SOUP WITH
MUSHROOMS, CHILI OIL, AND CILANTRO, FEATURING
KNORR ULTIMATE LOW SODIUM ROASTED CHICKEN
BASE
Yield: 6 portions
Ingredients
Amounts
Lemon grass stalks,
2
tough outer layers removed
Ginger, 1” piece, peeled
1
Kaffir lime leaves or
10
1 Tbsp. lime zest and ¼ cup lime juice
Knorr low-sodium chicken broth
6
Chicken thighs skinless, boneless,
1½
cut into 1” pieces
Shiitake, oyster, maitake mushrooms,
8
stemmed, caps cut into bite-size pieces
Coconut milk, 13.5-oz. can
1
Fish sauce
2
(such as nam pla or nuoc nam)
Sugar
1
Garnish
Chili oil
Cilantro leaves with tender stems
Lime wedges
ea.
ea.
ea.
cups
lb.
oz.
ea.
Tbsp.
tsp.
as needed
as needed
as needed
Method
1. Using the back of a knife, lightly smash lemon grass and ginger; cut lemongrass into 4”
pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan.
Reduce heat and simmer until flavors are melded, 8 to 10 minutes. Strain broth into
clean saucepan; discard solids.
2. Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming
occasionally, until chicken is cooked through and mushrooms are soft, 20 to 25 minutes.
Mix in coconut milk, fish sauce, and sugar.
3. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
Source: Bon Appétit, http://www.bonappétit.com/recipe/tom-kha-gai-chicken-coconut-soup
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61
SNAP PEA SALAD WITH COCONUT GREMOLATA AND
LIPTON GREEN TEA DRESSING
Yield: 4 portions
Ingredients
Amounts
Shallots
Canola oil
½ cup
Shallot, medium, thinly sliced into rings 1 ea.
Salt
to taste
Gremolata
Unsweetened coconut flakes
Chives, chopped
Lime, zest of, finely grated
Mint leaves, finely chopped, divided
Salt
Ground black pepper
Salad
Sugar snap peas, halved
Pea shoots (tendrils),
torn into large pieces
Lipton Green Tea Dressing
(recipe follows)
Flaky sea salt
Ground black pepper
¼
¼
1
½
to
to
cup
cup
Tbsp.
cup
taste
taste
1 lb.
2 cups
¼ cup
to taste
to taste
Method
1. For the shallots: Heat oil and shallots in a small saucepan over medium-high. Stir
occasionally until golden brown and crisp, 5 to 8 minutes. Transfer shallots to paper
towels; season with salt. Pour shallot oil into a small bowl; let cool.
2. For the gremolata: Meanwhile, toast coconut in same saucepan over medium, stirring
occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool.
Add chives, lime zest, fried shallots, and 3 tablespoons finely chopped mint and toss;
season gremolata with salt and pepper.
3. For the salad: Toss snap peas, tendrils, dressing, remaining torn mint leaves, and 3
tablespoons shallot oil in a medium bowl; season with flaky sea salt and pepper. Let sit 5
minutes. Serve topped with gremolata.
Source: Bon Appétit http://www.bonappétit.com/recipe/snap-pea-salad-with-coconut-gremolata
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LIPTON GREEN TEA DRESSING
Ingredients
Amounts
Lipton green tea, brew strong
Corn starch
Orange juice
Lime, juice and zest of
Ginger, very finely minced
Rice wine vinegar
Canola oil
Green onions, minced
Mint sprigs
Basil leaves
Cilantro sprigs, chiffonade
Ground black pepper
Sugar
Hellmann's Light Mayonnaise
½
1
1
1
1
3
1
2
2
4
2
¼
½
5
cup
Tbsp.
oz.
ea.
tsp.
oz.
oz.
Tbsp.
ea.
ea.
ea.
tsp.
tsp.
Tbsp.
Method
1. Bring tea to a boiling and add corn starch, whip together to thicken. Remove from the
heat. Add juices, zest, ginger. Chill. Should be consistency of oil.
2. Add rice wine vinegar, oil, green onions, mint, basil, cilantro, seasoning, and
mayonnaise. Blend in the blender.
3. Check seasoning and serve.
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SPINACH SALAD WITH RED ONIONS, WARM BACON
DRESSING, GARLIC CROUTONS, AND CHERRY TOMATOES
FEATURING NUTEK SALT
Yield: 4 portions
Ingredients
Amounts
Bacon dressing
Reduced sodium bacon, slices
Shallot, finely chopped
Red wine vinegar
Honey mustard, or more to taste
Salt
Ground black pepper
Spinach salad
Spinach leaves, stems removed
White button mushrooms
(about 2 1/2 cups), thinly sliced
Red onion, thinly sliced
Cherry tomatoes
Reduced sodium garlic croutons
5 ea.
1½
½
2
to
to
Tbsp.
cup
Tbsp.
taste
taste
8 cups
8 oz.
½ ea.
as needed
as needed
Method
1. For the bacon dressing: In a skillet add the bacon and cook over medium heat until crisp.
Using a slotted spoon transfer the bacon to a paper towel lined plate to drain. Roughly
chop and set aside.
2. Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over
medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk
in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the
brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet
from the heat.
3. For the spinach salad: In a large salad bowl, toss together the spinach, mushrooms, bacon,
onion, and tomatoes. Pour the dressing over the salad and toss to combine. Top with
garlic croutons and serve.
Source: Food Network, http://www.foodnetwork.com/recipes/paula-deen/
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64
INDIAN SPICED MUSHROOM-ANGUS BURGER, GRILLED
PORTOBELLO MUSHROOMS AND CHIPOTLE
MAYONNAISE ON SLIDER BUN FEATURING NUTEK SALT
Yield: 8 portions
Ingredients
Amounts
Beef and mushroom burgers
Angus ground beef
Portobello mushroom, ground
King oyster mushroom, ground
Button mushroom, ground
Onion, diced
Tomato, diced
Cilantro leaves, chopped
Ginger
Garlic
Thai bird chile, chopped
1
3
3
1
1
½
15
½
½
½
lb.
oz.
oz.
oz.
oz.
oz.
ea.
tsp.
tsp.
ea.
Seasoning salt
All spice
Turmeric powder
Onion powder
Tomato powder
Ground coriander
Chili powder
Lemon grass powder
Salt
¼
¼
½
½
½
½
¼
1
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
Chipotle mayonnaise
Mayonnaise
Chipotle paste
1 qt.
6 oz.
Assembly
Portobello mushrooms, stemmed, grilled 2 ea.
Onions, sliced
as needed
Reduced sodium hamburger buns
as needed
Method
1. For the beef and mushroom burgers: Massage all these ingredients together and form 2
ounce round balls, flatten into burgers.
2. Set in the refrigerator for at least 4 hours before cooking.
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3. Season the burgers with the Seasoning Salt evenly. Grill them to the doneness one
desires.
4. For the chipotle mayonnaise: Mix ingredients together.
5. To assemble: Spread a little of the mayonnaise on the buns, top with burger, onion slices,
and pieces of sliced grilled portobellos.
Source: Jehangir Mehta, as presented at the 2015 Menus of Change ® conference.
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CARAMELIZED CAULIFLOWER-CHICKEN BURGER WITH
FAVA-GHANOUSH AND SPICY TOMATO JAM ON SLIDER
BUN FEATURING NUTEK SALT
Yield: 8 portions
Ingredients
Amounts
Cauliflower head, large
Celery stems, finely diced
Onion, small,
peeled and finely diced
Garlic cloves, peeled and minced
Thyme, picked leaves
Turmeric
Salt
Ground black pepper
Lemon, juice of
Parsley, finely chopped
Ground chicken – dark meat
Soy textured protein
1
¼
2
2
ea.
cup
ea.
ea.
8
1
1
1
½
1
3
30
1
ea.
Tbsp.
tsp.
tsp.
tsp.
Tbsp.
Tbsp.
oz.
cup
Reduced sodium slider buns
8
Spicy Tomato Jam (recipe follows)
Red watercress, trim and keep the top 3” 2
of each bunch
Olive oil
as
Salt
to
Ground black pepper
to
Fava Ghanoush (recipe follows)
ea.
bu.
needed
taste
taste
Method
1. Trim the cauliflower by removing the leaves and larger part of the stem.
2. Roughly chop the cauliflower and place in a food processor with a very sharp blade.
3. Pulse the cauliflower until the pieces are about the size of peas but no smaller (a bit
larger is OK)
4. Heat the olive oil in a sauté pan over medium-high heat.
5. Sauté the cauliflower together with the celery, onions, garlic, and thyme, until deeply
caramelized.
6. Add the turmeric and sauté for another 1 to 2 minutes. Season with salt, pepper and
lemon juice, set in an ice-bath to cool completely (and quickly).
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7. When the cauliflower mix is cold, stir in the chopped parsley, ground chicken, and soy
protein with a wooden spoon (or paddle if making in bulk). Mix carefully and
thoroughly to obtain a homogenous mix.
8. Fry a small test piece, taste and re-season as necessary.
9. Divide the mixture into 8 equal portions. Using lightly oiled hands, shape each piece
into an even 3-inch patty.
10. Grill the burgers on a very hot, clean and oiled char-grill until just cooked through but
still juicy. (may use a cast-iron grill-pan if necessary)
11. To serve: Spread a generous amount of Spicy Tomato Jam on the bottom of each bun
12. Toss the watercress with a few drops of olive oil, salt, and pepper, and lemon juice.
Divide into 8 portions and place on top of the Spicy Tomato Jam.
13. Add one patty on top of the watercress.
14. Slather the inside of the top bun with plenty of Fava Ghanoush, place on top of the
burger and serve.
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FAVA-GHANOUSH
Yield: 8 portions
Ingredients
Amounts
Eggplant, medium
2 ea.
Whole fava beans, fresh
2 lb.
Tahini paste, good quality (not bitter) 1/3 cup
Garlic cloves, peeled and minced
3 ea.
Lemon, zest of, micro-planed
½ ea.
¼ cup
Lemon, juice of
to taste
Salt
to taste
Ground black pepper
to taste
Method
1. Over an open flame, char the eggplants until completely blackened and charred on the
outside. The interior of the eggplants should be very soft when the outside has finished
charring.
2. Place the eggplants in a colander, crack them open lengthwise, cover with plastic wrap
and allow to drain over a bowl for 4 hours.
3. Meanwhile, shell the fava bean pods. Blanch the shelled beans in rapidly boiling salted
water for 30 seconds and refresh in ice-water. Peel and discard the bean shells. Set the
shelled beans aside.
4. Using a paring knife, carefully scrape and discard the blackened skins from the
eggplant. Using your fingers remove the majority of the seeds, discard these as well.
Roughly chop the eggplant flesh and set aside.
5. In a food processor outfitted with a very sharp blade, puree the eggplant, fava, tahini,
garlic, and lemon zest together.
6. While still running, drizzle in the olive oil until emulsified.
7. Season with lemon juice, salt, and pepper.
8. Store refrigerated.
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SPICY TOMATO JAM
Ingredients
Amounts
Canola oil
Brown mustard seeds
Apple cider vinegar
Cumin seeds, toasted and ground
Turmeric powder
Cardamom pods, broken
Cinnamon stick
Young ginger, finely grated
Garlic cloves, finely minced
Red Thai chiles, very finely minced
Tomatoes, peeled, cored and diced
Palm sugar
Salt
Ground black pepper
3
1
½
2
2
4
1
6
10
4
3
to
to
to
Tbsp.
Tbsp.
cup
Tbsp.
tsp.
ea.
ea.
Tbsp.
ea.
ea.
lb.
taste
taste
taste
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 palm sugar, 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 palm sugar, salt, and pepper to get a tangy, very slightly
sweet, jam.
7. Chill and store refrigerated.
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SALMON BURGER WITH CRISPY LEEKS, TOMATO, BUTTER
LETTUCE, AND GREEN GODDESS DRESSING
Yield: 4 portions
Ingredients
Amounts
Salmon burger
Salmon, fresh, ¼” dice
8
Salmon, fresh, very finely chopped
8
Shrimp, fresh, uncooked, cut into ¼” dice 4
Egg whites, beaten
2
Red bell pepper, quickly blanched and ¼
drained, finely diced
Green onions, finely chopped
2
Lemon, zest of, finely grated
1½
Jalapeño chile, seeded, minced
1
Mayonnaise
1
Salt
to
Ground black pepper
to
Panko or other coarse dry bread crumbs, ½
plus more for dredging
Extra-virgin olive oil, for sautéing
as
Assembly
Whole grain slider bun
as
Butter lettuce leaves
as
Tomatoes, sliced
as
Crispy leeks
as
Green Goddess Dressing (recipe follows)
oz.
oz.
oz.
ea.
cup
Tbsp.
Tbsp.
tsp.
Tbsp.
taste
taste
cup
needed
needed
needed
needed
needed
Method
1. For the salmon burger: In a medium bowl, combine all of the ingredients for the salmon
mixture. It should just hold together and not be too dense and heavy. Add more
breadcrumbs or mayonnaise if needed.
2. Divide the mixture and pat into 4 cakes no thicker than 1-inch. The salmon cakes may be
prepared in advance to this point. Store them uncovered in the refrigerator for up to 4
hours.
3. Dredge the salmon cakes in the remaining breadcrumbs seasoned with salt and pepper.
In a large sauté pan over moderate heat, add oil to just cover the bottom. Sauté the cakes
until golden brown, about 3 minutes per side.
4. For the assembly: Serve immediately on a whole grain bun with butter lettuce, tomato
slice, crispy leeks and a dollop of the Green Goddess Dressing.
Source: John Ash, 2010. As presented at the 2015 Menus of Change ® conference.
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GREEN GODDESS DRESSING
Yield: 1 generous cup
Ingredients
Amounts
Mayonnaise
Sour cream or crème fraîche
Anchovy fillets, oil-packed, drained
and chopped
Chives, chopped
Parsley, chopped
Capers, drained and chopped
Lemon, zest of, finely grated
Salt
Ground black pepper
Lemon, juice of
¾ cup
¼ cup
4 ea.
3
2
1
2
to
to
as
Tbsp.
Tbsp.
Tbsp.
tsp.
taste
taste
needed
Method
1. Combine all ingredients except the salt, pepper, and lemon juice in a food processor;
pulse a few times to combine.
2. Season to taste with salt, pepper, and lemon juice. Store covered and refrigerated for up
to 3 days.
Source: John Ash, 2010. As presented at the 2015 Menus of Change® conference.
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PEANUT, MUSHROOM, AND FARRO BURGER WITH
ARUGULA AND TOMATO CHUTNEY
Yield: 10 patties
Ingredients
Amounts
Farro
Sweet potatoes, pale flesh
Rosemary sprig
Thyme sprig
Ground black pepper
Peanuts, chopped
Mushroom caps, brown, finely chopped
Salt
Shallots, finely chopped
Dry white wine, dry vermouth, or water
Parmigiano-Reggiano cheese,
finely grated
Lentil crumbs or panko
For serving
Suvir’s Better Than Ketchup
Tomato Chutney (recipe follows)
Whole grain bun
Arugula
¾
1
1
1
6
1
¾
1
¾
4
3
1
½
cup
lb.
ea.
ea.
Tbsp.
tsp.
cup
lb.
tsp.
Tbsp.
ea.
Tbsp.
cup
1 cup
as needed
as needed
Method
1. Bring 2¼ cups of water to a boil in a medium saucepan. Add the farro, return to a boil,
cover, and reduce the heat to medium-low, cooking until the farro is tender, about 30
minutes. Turn off the heat, fluff the farro with a fork, cover, and set aside.
2. While the farro cooks, boil the potatoes. Bring a large saucepan of water to a boil, add
the potatoes, return the water to a boil, and cook until a paring knife easily slips into the
center of the largest potato, about 20 minutes. Drain and set aside. Once the potatoes are
cool, peel them and place them in a large bowl.
3. Remove the needles and leaves from the rosemary and thyme branches and place them
in a large skillet along with the olive oil and black pepper. Warm the olive oil-herb
mixture over medium-high, stirring occasionally. Once the herbs start cracking, after
about 1½ minutes, add the peanuts and cook for 2 minutes or until a nice golden color,
add the mushrooms and salt. Cook the mushrooms until they release their liquid and
the pan is dry again, 6 to 7 minutes, stirring often. Transfer the mushrooms to the bowl
with the potatoes and set aside.
4. Heat 1 tablespoon of olive oil over medium-high heat in the skillet. Add the shallots and
cook until they are soft and just starting to brown, about 2 minutes. Add the wine and
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stir to work in any browned bits from the bottom of the pan. Turn off the heat and
scrape the shallots into the bowl with the mushrooms and potatoes. Add the
Parmigiano-Reggiano along with the farro. Use a potato masher or fork to mash the
ingredients together.
5. Form the mixture into 10 patties. Place the panko or lentil crumbs in a shallow dish and
press the top and bottom of each patty into the panko/lentil crumbs to evenly coat. Heat
3 tablespoons of olive oil in a clean large skillet over medium-high heat. Add 5 patties
and cook on each side until nicely browned and crusty, 8 to 10 minutes total. Remove
the patties from the skillet and place them on a plate. Repeat with the remaining patties,
adding more oil between batches if necessary.
6. For service: Serve hot with Tomato Chutney and a lightly dressed green salad, or as
burger on whole grain bun with arugula and Tomato Chutney.
Source: Suvir Saran, 2015. As presented at the 2015 Menus of Change® conference.
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SUVIR’S BETTER-THAN-KETCHUP TOMATO CHUTNEY
Yield: about 3 cups
Ingredients
Amounts
Canola oil
Curry leaves, roughly torn (optional)
Mustard seeds
Cumin seeds
Dried red chiles
Turmeric
Tomatoes, about 6 or 7,
cored and roughly chopped
Tomato paste, double concentrated,
or 1 (9-oz.) can of tomato paste
Sugar
Salt
Cayenne pepper
Saambhar or Rasam powders
(recipes follow), or ½ tsp. of
curry powder
¼
36
2
2
12
½
3½
cup
ea.
tsp.
tsp.
ea.
tsp.
lb.
1 tube (4.4 oz.)
2
1½
½
1
Tbsp.
Tbsp.
tsp.
tsp.
Method
1. Heat the oil with the curry leaves (if using), mustard seeds, cumin seeds, and chiles in a
large pot or skillet over medium-high heat until the cumin is browned, about 2 minutes.
Add the turmeric and cook until the chiles darken, 1 to 2 minutes longer. Add the
remaining ingredients and cook for 10 minutes, stirring occasionally and pressing the
tomatoes against the sides of the pot to mash them if they are not breaking up on their
own. Reduce the heat to medium and cook until the chutney is thick and jammy (if
canning, cook until the mixture is very thick), stirring often, an additional 20 to 35
minutes. If you are using hard winter tomatoes, the chutney may cook in less time, as
there is less tomato juice to reduce.
2. Taste for seasonings, transfer to a covered plastic container, and refrigerate for up to 1
week or ladle into dry and sterilized jar and can according to the manufacturer’s
instructions or the instructions below.
Notes: To can any chutney, preserve or condiment, follow these simple instructions. Wash
your jars in hot, soapy water and rinse well. Place the jars in a large pot and cover with 2
inches of water. Bring to a boil, cover, and boil for 10 minutes. Remove the jars using tongs
and place upside down on a clean kitchen towel to drain. Repeat with the lids.
Fill the jars, leaving a ¼-inch head space at the top. Wipe off the rims with a clean kitchen
towel. Place the lids on the jars and seal. Place the filled jars on a rack in a very deep pot
(about double the height of the jar) or canner and cover with water. Bring to a boil, cover,
and boil for 10 minutes (water will probably spit out beneath the lid). Remove the jars from
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the pot using tongs and place on a clean kitchen towel to cool. Leave the jars out overnight
at room temperature before refrigerating.
Source: Suvir Saran, 2015. As presented at the 2015 Menus of Change ® conference.
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SAAMBHAR
Yield: about ¾ cup
Ingredients
Amounts
Dried red chiles
Coriander seeds
Mustard seeds
Cumin seeds
White lentils (urad dal)
Yellow split peas (channa dal)
Fenugreek seeds
Ground black pepper
Curry leaves (optional)
2
2
2
1
1
1
2
2
40
ea.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
ea.
Method
1. Place all of the spices in a medium skillet over medium-high heat, Toast until the
mustard seeds begin to pop and the skillet starts to smoke, stirring often, 3½ to 5
minutes. Transfer to a spice grinder or coffee mill and grind until powder fine. Store in
an airtight glass jar for up to 4 months.
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RASAM POWDER
Ingredients
Amounts
Coriander seeds
1
Black mustard seeds
1
Cumin seeds
½
Dried red chiles, whole
2
(or ½ tsp. dried red pepper flakes)
Fresh curry leaves (or 6 frozen leaves)
6
Asafetida
1/8
Tbsp.
tsp.
tsp.
ea.
ea.
tsp.
Method
1. Combine in a spice grinder and grind to a powder. Store in an airtight container for up
to 3 to 4 months.
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SWEET POTATO CHAAT
Yield: 6-8 portions
Ingredients
Amounts
Sweet potatoes, medium
Canola oil
Salt
Cumin, toasted
Chaat masala
Cayenne pepper
Limes, cut into wedges
5
4
1-2
1-2
1-2
¼-½
2
ea. (2 ½ lbs.)
cups
Tbsp.
Tbsp.
Tbsp.
tsp.
ea.
Method
1. Heat your oven to 450°F. Prick the sweet potatoes with a fork and then place them on an
aluminum foil-lined baking sheet. Bake until the skins are baggy and the flesh gives to
slight pressure, about 1 hour (less for small sweet potatoes and longer for large ones).
Set the potatoes aside to completely cool and then peel and chop them into cubes.
Reduce the oven temperature to 350°F.
2. Heat the canola oil in a large pot or wok until it reads between 325-350°F on a
thermometer. Using a slotted spoon, add about ¼ of the potatoes (take care not to
overcrowd the pot, otherwise the oil will cool) and fry, stirring, turning and breaking the
potatoes apart if they stick together. Fry until they are blistered and browned, about 4 to
6 minutes. Transfer them to a paper towel-lined plate and set them aside or keep them
warm on another baking sheet in the hot oven. Let the oil return to 325-350°F before
frying the remaining batches of potatoes.
3. Once all of the potatoes are fried, transfer them to a bowl and toss with a few pinches of
salt, toasted cumin powder, chaat masala, a pinch of cayenne, and some fresh lime juice.
4. Taste and adjust with additional spices or lime juice as you like. Serve while hot or at
room temperature.
Source: Suvir Saran, 2015. As presented at the 2015 Menus of Change® conference.
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ROASTED SHIITAKE MUSHROOM AND BEEF BURGER
TOPPED WITH PASILLA PEPPERS, PEPPER JACK CHEESE,
AND CILANTRO CAYENNE LIME AÏOLI
Yield: 8 portions
Ingredients
Amounts
Burger blend–mushrooms
Portabella mushrooms
Shiitake mushroom caps
Button mushrooms
Salt
Ground black pepper
Lemon, juice of
Beef chuck
Beef short rib
Beef brisket
8
16
9
to
to
as
12
9
9
oz.
oz.
oz.
taste
taste
needed
oz.
oz.
oz.
Spice blend
Ancho powder
Garlic powder
Onion powder
Serrano pepper, minced
Porcini mushroom powder
Salt
Ground black pepper
2
½
½
1
1
1
½
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
Condiment options
Whole grain sesame bun
Shiitake Mushroom Ketchup (recipe follows)
Cilantro Aïoli (recipe follows)
Pasilla peppers, roasted
as needed
Pepper Jack cheese
as needed
Method
1. For the burger blend and patty preparation: In a pan with high-quality butter, roast the
mushroom blend until golden. Then sprinkle with salt, pepper, and a squeeze of lemon
juice.
2. Place on a paper towel and cool.
3. In a grinder, grind the roasted mushrooms and set aside, and then the three meats.
4. Use paper towel to blot out any remaining moisture from the mushrooms.
5. Gently fold the cooked mushroom grind and beef together. Form into ¾-inch-thick
patties.
6. Season burger with the Spice Blend and salt and pepper on both sides.
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7. Cook in a pan or on a hot grill for 3 to 4 minutes per side.
8. To build, toast a whole grain bun in olive oil.
9. Spread the Shiitake Mushroom Ketchup on bottom bun, then Cilantro Aïoli on the top
bun.
10. Next, add burger, peppers, and cheese, top with bun.
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SHIITAKE MUSHROOM KETCHUP
Ingredients
Amounts
Curry powder
Soy sauce, low sodium
Shiitake mushroom stems
Water
Ketchup
Hoisin sauce
Orange, juice of
1
¼
2
2
3
3
3
tsp.
cup
cups
cups
Tbsp.
Tbsp.
Tbsp.
Method
1. In a pot, boil the curry powder, soy sauce, shiitake stems, and water until it reduces to
approximately ½ cup of liquid.
2. Strain and add the ketchup, hoisin sauce, and orange juice.
3. Stir until combined and smooth.
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CILANTRO CAYENNE LIME AÏOLI
Ingredients
Amounts
Ancho chiles, stemmed and seeded
Garlic, minced
Cilantro
Ground cumin
Cayenne
Lime, juice of
Egg yolks
Olive oil
Salt
2
4
½
1
½
¼
2
1
1
ea.
ea.
cup
tsp.
tsp.
cup
ea.
cup
tsp.
Method
1. In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds,
or just until they start to puff. Fill the skillet with enough water to cover the chiles. Leave
the heat on until the water begins to boil, then turn off the heat and let the chiles soak
until soft, about 30 minutes.
2. Drain the chiles and place in a blender with the garlic, cilantro, cumin, cayenne, lime
juice, and purée until very smooth. Add the egg yolks and blend again.
3. Add the olive oil in as slow stream and emulsify the aïoli. Add the salt and blend to
incorporate.
4. Let sit overnight so the flavors can marry.
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ANCHO SPICED BLACK BEAN BURGER WITH DAIYA
CHEDDAR STYLE CHEESE, RED ONION, WATERCRESS,
AND GUAJILLO CHILE AVOCADO SPREAD
Yield: 10 portions
Ingredients
Amounts
Black beans, cooked
Silken tofu, puréed
Bread crumbs, toasted
Aleppo pepper
Ancho pepper
Salt
Ground black pepper
Red potato, cooked and smashed
Cilantro, chopped
Canola oil, for cooking
Bread crumbs, for coating burgers
Accompaniments
Whole grain slider buns
Daiya cheddar style cheese, sliced
Red onion, thinly sliced
Red watercress
GuajilloChile Avocado Spread
(recipe follows)
4
½
1
2
2
1
½
1
1
¼
½
cups
cup
cup
tsp.
tsp.
tsp.
tsp.
cup
cup
cup
cup
6
as
as
as
ea.
needed
needed
needed
Method
1. Pulse 2 cups black beans in a food processor with pureed tofu, bread crumbs, Aleppo
pepper, ancho pepper, kosher salt, and pepper until a coarse purée forms.
2. Transfer to a bowl and stir in the cooked and mashed red potatoes the cilantro and the
remaining 2 cups of black beans. Fold gently to combine and chill for 60 minutes. Form
mixture into 10 patties and dredge each in the bread crumbs to coat.
3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook
burgers in batches until outsides are crisp and lightly browned, turning once, about 5
minutes total.
4. Serve on toasted hamburger buns with desired accompaniments.
MENUS OF CHANGE
JUNE 2015
84
GUAJILLO CHILE AVOCADO SPREAD
Ingredients
Amounts
Guajillo chiles, stemmed and seeded
Garlic, minced
Cilantro
Ground cumin
Cayenne
Ground ginger
Lime, juice of
Olive oil
Avocado, smashed
Salt
6
4
½
1
½
½
¼
¼
1
1
ea.
ea.
cup
tsp.
tsp.
tsp.
cup
cup
cup
tsp.
Method
1. In a dry skillet heated on high, toast the guajillo chiles on each side for about 10 seconds,
or just until they start to puff. Fill the skillet with enough water to cover the chiles. Leave
the heat on until the water begins to boil, then turn off the heat and let the chiles soak
until soft, about 30 minutes.
2. Drain the chiles and place in a blender with the garlic, cilantro, cumin, cayenne, ginger,
lime juice, and olive oil. Blend until a smooth paste forms.
3. Remove from blender and add to a bowl; fold in the smashed avocado. Add salt and let
sit overnight so the flavors can marry.
MENUS OF CHANGE
JUNE 2015
85
SPICY CABBAGE, CILANTRO, AND LIME SLAW
Yield: 4 portions
Ingredients
Amounts
Green cabbage, sliced thin
Radishes, sliced thin
Garlic cloves, minced
Serrano pepper, seeded and minced
Lime, juice of
Cumin
Olive oil
Cilantro
4
1
2
1
2
¼
¼
¼
cups
cup
ea.
ea.
Tbsp.
tsp.
cup
cup
Method
1. Place the green cabbage and radishes in a medium non-reactive bowl and set aside. In a
small bowl, whisk together the garlic, serrano, lime juice, and cumin. Whisk in the oil
slowly and blend thoroughly.
2. Add to the bowl of vegetables along with the cilantro and toss to combine; serve
immediately.
MENUS OF CHANGE
JUNE 2015
86
MOROCCAN LAMB-EGGPLANT BURGER WITH MINTED
YOGURT AND CARAMELIZED PEPPERS AND ONIONS
Yield: 6 portions
Ingredients
Amounts
Moroccan spice mix
Sweet paprika
Ground fennel seed
Ground cumin
Ground coriander
Salt
Ground cinnamon
Cayenne
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
Moroccan lamb-eggplant burger
Ground lamb
Grilled eggplant, diced fine
Garlic, minced
Cilantro, chopped
Moroccan Spice Mix (recipe above)
Harissa
Soy textured protein
Panko
Whole milk
28
8
22
10
25
27
1
1½
1
oz.
oz.
g
g
g
g
cup
cup
cup
Mint yogurt
Greek yogurt, 0%
Fresh mint, chopped
Salt
1 cup
2 Tbsp.
a pinch
Sautéed peppers and onions
Red peppers, sliced
Yellow peppers, sliced
Onions, sliced
Salt
2
1
1
2
a
Whole wheat buns
MENUS OF CHANGE
JUNE 2015
Tbsp.
cup
cup
cups
pinch
as needed
87
Method
1. For the Moroccan spice mix: Combine all ingredients and set aside.
2. For the Moroccan lamb-eggplant burger: Combine ground lamb with eggplant, garlic,
cilantro, Moroccan spice mix, harissa, and soy textured protein. In a separate bowl, mix
panko and whole milk and let sit for several minutes before adding to lamb mix. Mix
and knead to combine, let rest for 60 minutes. Form into 5-ounce patties.
3. For the mint yogurt: Mix all of the above and let sit for 20 minutes. Strain through finemesh strainer (if too thick, you can thin out with 1 tablespoon of water). Spread ½ bun
with 1 tablespoon finished mint yogurt.
4. For the sautéed peppers and onions: Add oil to large sauté pan. Heat oil until just before it
starts to smoke. Add peppers and onions, season with salt, and sweat until tender.
5. Serve burger on a whole wheat bun and top with the onions and peppers, and mint
yogurt. Enjoy.
Source: Jeremy Bearman, 2013. As presented at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
88
THURSDAY
MENUS OF CHANGE
JUNE 2015
89
BREAKFAST
Thursday, June 18, 2015
Whole Grain English Muffin Egg Sandwich with Sausage Patty featuring NuTek Salt, Pepper Jack
Cheese, and Watercress Slaw
NuTek Salt enables Sodium Reduction of 35% in English Muffin and 54% in Sausage Patty
Open Faced Whole Grain English Muffin Egg Sandwich with Bacon featuring NuTek Salt, Tomato,
and Arugula
NuTek Salt enables Sodium Reduction of 35% in English Muffin and 32% in Bacon
Frittata with Sautéed Mushrooms, Black Beans, Queso Freso, and
Green Tomatillo-Avocado Salsa
Sliced and Whole Fresh Seasonal Fruit, Including Oranges and Fresh Berries
Superfood Granola and Vanilla Yogurt Parfait with Strawberry Rhubarb-Mint Compote
Multigrain Bagels, Cream Cheese, and Citrus Cured Salmon Filet with Traditional Accompaniments
Include: Pickled Red Onion, Tomatoes, Capers, and Chopped Eggs
Whole Wheat Blueberry Muffins
Assorted Greek Yogurts
Beverages
A Hint of Mint Green Smoothie
Juices
Coffee and Tea
Sponsored by:
MENUS OF CHANGE
JUNE 2015
90
OPEN FACED WHOLE GRAIN ENGLISH MUFFIN EGG
SANDWICH WITH BACON FEATURING NUTEK SALT,
TOMATO, AND ARUGULA
Yield: 2 portions
Ingredients
Amounts
Reduced sodium bacon slices,
2
featuring NuTek Salt, halved crosswise
Reduced sodium whole grain
1
English muffins, featuring NuTek Salt
Olive oil, divided
3
Tomato slices, large thin
4
Shallot, chopped
1
White wine vinegar
½
Salt
to
Ground black pepper
to
Arugula
1
Eggs
2
Parmesan cheese shavings
as
ea.
ea.
Tbsp.
ea.
ea.
Tbsp.
taste
taste
cup
ea. 20 oz.
needed
Method
1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer
to paper towels to drain.
2. Wipe out skillet. Brush cut sides of English muffin with 1 tablespoon oil. Place English
muffin, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes.
Place 1 half of the English muffin, golden side up, on each of 2 plates. Top each with half
of bacon, then 2 tomato slices.
3. Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing
with salt and pepper. Add arugula and toss to coat.
4. Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into
skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as
desired. Top each bread stack with egg, then arugula and cheese.
Source: http://www.bonappetit.com/recipe/open-face-bacon-and-egg-sandwiches-with-arugula
MENUS OF CHANGE
JUNE 2015
91
FRITTATA WITH SAUTÉED MUSHROOMS, BLACK BEANS,
QUESO FRESCO, AND GREEN TOMATILLO-AVOCADO
SALSA
Yield: 2 portions
Ingredients
Amounts
Eggs, large
4
Salt
½
Ground black pepper
¼
Parsley, chopped
1
Water
1
Olive oil
2
Shallots, minced
1
Mushroom mix (crimini, shiitake,
2
and white button), sliced
Tomato, peeled and diced
½
Rosemary, minced
1
Black beans, canned, drained, and rinsed 1
Queso fresco
1
Green Tomatillo-Avocado Salsa
as
(recipe follows)
ea.
tsp.
tsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
cups
ea.
tsp.
cup
oz.
needed
Method
1. Preheat an oven to 350°F
2. Beat the eggs with the salt, pepper, parsley and water until the whites combine with the
yolks, but stop just short of homogeneity. Set aside.
3. Over high heat, add the oil to an 8-inch nonstick pan. When the oil is hot, add the
shallots, sliced mushrooms, and tomato. Toss briefly to warm these ingredients, add the
rosemary and black beans. Sauté until the mushrooms are soft and have released most of
their liquid.
4. Add the egg mixture to the pan and give them a good stir. Add the cheese to the pan
and stir again. Lower the heat to medium low and slowly cook the frittata on the one
side.
5. Place the pan in the preheated oven and cook for 10 minutes, or until the center is set.
6. Remove from the oven and cool slightly. Invert the frittata onto a large plate and cut into
serving portions.
7. Sprinkle cheese on top for garnish and serve with Salsa Verde. Serve warm.
MENUS OF CHANGE
JUNE 2015
92
GREEN TOMATILLO-AVOCADO SALSA
SALSA VERDE CRUDA
Yield: 1 ¼ cups
Ingredients
Amounts
Jalapeños or serrano chiles, de-stemmed
Tomatillos, husks removed rinsed
and quartered
Garlic clove, small, peeled
Onion, 1 thick slice
Cilantro
Salt
Avocado, medium (optional)
2 ea.
10 ea.
1
1
½
to
1
ea.
ea.
cup
taste
ea.
Method
1. Place chiles, tomatillos, garlic, and onion in the blender, process until smooth; add
cilantro and season with salt to taste.
2. Optional avocado: Cut the avocado in half, remove the pit and scoop the pulp with a
spoon into the blender. Process until smooth; serve immediately.
Note: Avocado oxidizes quickly, so to prevent this, place plastic wrap on the surface of the
avocado salsa.
Source: Iliana de la Vega, as presented at the 2015 Menus of Change® conference.
Copyright The Culinary Institute of America. All rights reserved.
MENUS OF CHANGE
JUNE 2015
93
A HINT OF MINT GREEN SMOOTHIE
Yield: 6 cups (48 ounces)
Ingredients
Amounts
Water
Green grapes (9 oz./255 g)
Fresh spinach leaves,
loosely packed (2.6 oz./74 g)
Fresh mint leaves
Fresh pineapple chunks or
frozen pineapple chunks, thawed
for 30 minutes (400 g/14.1 oz.)
Ice cubes
1 cup
1½ cups
4 cups
6 ea.
2½ cups
1 cup
Method
1. Place all ingredients into the Vitamix container in the order listed and secure lid. Select
variable 1.
2. Turn machine on and slowly increase speed to variable 10, then to high.
3. Blend for 35 to 40 seconds, using tamper as needed until desired consistency is reached.
Note: Just a few mint leaves infuse bright, fresh flavors into this refreshing green smoothie.
Source: Vitamix, as served at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
94
CITRUS-CURED SALMON
Yield: 24 portions
Ingredients
Amounts
Salmon fillet
Brown sugar
Salt
Orange, zest of
Lemon, zest of
Lime, zest of
Thyme leaves
Black peppercorns
Bay leaves
24
2
1½
2
4
2
2
20
2
oz.
cups
cups
Tbsp.
Tbsp.
Tbsp.
tsp.
ea.
ea.
Method
1. Prepare the salmon by removing the skin and trimming off any tissue and removing the
pin bones. Set aside in the refrigerator.
2. Combine the remaining ingredients in a food processor and process until the
peppercorns and citrus zest are combined. In a small glass baking dish, evenly spread
half the sugar mixture over the bottom. Place the salmon over the mixture. Cover evenly
with the remaining sugar mixture, making sure to cover all the salmon. Using a similar
sized pan, weigh down the salmon, and place in the refrigerator for 2 days.
3. After the salmon has cured, remove from the refrigerator and rinse off the salt mixture
and pat dry with a paper towel. Slice the salmon thinly with a sharp knife and lay the
salmon pieces on a large platter. Slice about 30 pieces. Cover with plastic wrap until
ready to assemble.
MENUS OF CHANGE
JUNE 2015
95
SUPERFOOD GRANOLA
Ingredients
Amounts
Dry ingredients
Rolled oats
Walnuts, chopped
Coconut
Chia seeds
Hemp seeds
Coffee flour
Pepitas (pumpkin seeds)
Sunflower seeds
3¾
3
3
¼
½
½
½
½
cups
cups
cups
cup
cup
cup
cup
cup
Liquid mixture
Maple syrup
Canola oil
Brown sugar
Salt
2
1¾
1½
2½
cups
cups
cups
tsp.
Additions
Dried cranberries
Cocoa nibs
Golden raisins
Dried currants
Dark chocolate, chopped, 70%
½
½
½
½
1
cup
cup
cup
cup
cup
Method
1. Combine the oats, walnuts, coconut, chia seeds, hemp seeds, and coffee flour in a large
bowl. Mix liquids together, reserving ¾ cup, and add to dry ingredients.
2. Spread the oat mixture evenly across 1 and ½ sheet pans. Bake at 300°F for
approximately 30 minutes, stirring every 7 minutes.
3. Add the remaining ¾ cup liquid mixture to the pepita and sunflower seeds and add the
seed mixture to the oats at the 15 minute mark.
4. Add in dried fruit after baking and 1 cup chopped chocolate. Do not add chocolate until
completely cooled.
Source: Coffee Flour, as served at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
96
WHOLE WHEAT BLUEBERRY MUFFINS
Yield: 18 portions
Ingredients
Amounts
Whole wheat pastry flour
All-purpose flour
Almond flour
Baking powder
Salt
Baking soda
Orange, zest of
Blueberries
Eggs, large
Low fat buttermilk, 1%
Brown sugar
Canola oil
Orange, juice of
Vanilla
168
127
32
4
2
4
6
100
100
295
85
75
22
2
g
g
g
g
g
g
g
g
g
g
g
g
g
g
Method
1. Place the rack in the top third of the oven and preheat the oven to 400°F. Line muffin
tins with paper liners.
2. In a large mixing bowl, combine the flours, baking powder, salt, baking soda, and
orange zest. Add the fresh blueberries and toss gently to coat the blueberries in flour.
This will help keep the blueberries suspended in the batter versus falling to the bottom.
3. In a medium mixing bowl, lightly beat the eggs, then whisk in the buttermilk, brown
sugar, canola oil, orange juice, and vanilla. Don’t be concerned if the mixture looks
curdled or lumpy.
4. Pour the wet ingredients into the dry ingredients and stir until most of the flour is
incorporated. The mixture can be slightly lumpy; don’t over mix. Divide the batter
among the 18 prepared muffin cups.
5. Bake 12 to 14 minutes, until the muffins are golden brown around the edges.
Note: You don’t need to buy almond flour; you can make your own almond flour by
grinding whole almonds in your food processor.
MENUS OF CHANGE
JUNE 2015
97
MORNING DEMONSTRATIONS
MENUS OF CHANGE
JUNE 2015
98
OATMEAL SHAKE
Ingredients
Amounts
Oatmeal
Steel-cut oatmeal
Skim milk
Milk powder
Vanilla bean
Egg yolk
1
3
5
1
1
Shake
Strawberries
Banana
Chobani low fat yogurt
Honey
Skim milk
Dried apricots
6
1
1/3
2
as
as
cup
cups
Tbsp.
ea.
ea.
ea.
ea.
cup
Tbsp.
needed
needed
Method
1. For the oatmeal: Cook oatmeal with skim milk, milk powder and vanilla bean on a
medium flame.
2. Once cooked, temper the yolk with the oatmeal and then whisk it in. Chill.
3. For the shake: Blend the chilled oatmeal with all additional ingredients other than the
dried apricots in a Vitamix. Serve with dried apricots.
Source: Jehangir Mehta, as presented at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
99
SUNDRIED TOMATO AND CHICKPEA OMELETTE
Ingredients
Amounts
Chickpea flour
Onions, diced
Sundried tomatoes
Cilantro, chiffonade
Turmeric
Thai green chiles, chopped
Peanuts, crushed
Water, for batter
Salt
Peanut oil, for cooking the omelette
1
½
½
1/3
½
2
1/3
as
to
cup
cup
cup
cup
tsp.
ea.
cup
needed
taste
Method
1. In a bowl whisk all the ingredients, except the peanut oil, to form a semi-thick batter.
2. In a non-stick skillet over a medium flame, heat the peanut oil. Pour the batter over the
skillet. Cook until the omelette is set.
MENUS OF CHANGE
JUNE 2015
100
MORNING BREAK
MENUS OF CHANGE
JUNE 2015
101
OATMEAL SHAKE FEATURING CHOBANI GREEK YOGURT
Ingredients
Amounts
Oatmeal
Steel-cut oatmeal
Skim milk
Milk powder
Vanilla bean
Egg yolk
1
3
5
1
1
Shake
Strawberries
Banana
Chobani low fat yogurt
Honey
Skim milk
Dried apricots
6
1
1/3
2
as
as
cup
cups
Tbsp.
ea.
ea.
ea.
ea.
cup
Tbsp.
needed
needed
Method
4. For the oatmeal: Cook oatmeal with skim milk, milk powder and vanilla bean on a
medium flame.
5. Once cooked, temper the yolk with the oatmeal and then whisk it in. Chill.
6. For the shake: Blend the chilled oatmeal with all additional ingredients other than the
dried apricots in a Vitamix. Serve with dried apricots.
MENUS OF CHANGE
JUNE 2015
102
LATE MORNING DEMONSTRATIONS
MENUS OF CHANGE
JUNE 2015
103
VINEGARED POTATO NOODLES WITH OLIVES, APPLE,
AND WATERCRESS
Yield: 4 portions
Ingredients
Amounts
Sweet potato
Japanese yam ribbons, (see note)
soaked in salted water for 24hrs
Idaho Russet potato ribbons, (see note)
soaked in salted water for 24 hours
Yukon Gold potato ribbons, (see note)
soaked in salted water for 24 hours
Black olives, sliced
Green onions, thinly sliced
Sour cream or vegan sour cream
Canola Oil, for deep frying
White vinegar
Yuba (tofu skin), julienned
Apple ribbons, dehydrated (see note)
Kale ribbons
Red watercress, picked
(picked means the leaves are picked
off the stems)
Arugula ribbons
Salt
1 ea.
2 Tbsp.
1 cup
2 cups
2 cups
2
2
3
as
½
½
¼
¼
¼
Tbsp.
Tbsp.
Tbsp.
needed
cup
cup
cup
cup
cup
¼ cup
to taste
Method
1. Peel the sweet potato. Slice vertically on either side so that you wind up with long, thin
strips of sweet potato 2-inches wide. Soak them for 24 hours in salted water.
2. Rinse the sweet potato strips. Rub both sides with olive oil and grill on a grill on high on
both sides, making cross hatches as you go. Set aside.
3. Rinse the Japanese yam ribbons, and deep fry in oil until crispy.
4. Rinse the Yukon and Idaho potato ribbons.
5. In a large bowl mix together the olives, greens, green onions, and sour cream.
6. Heat the oil in a medium-sized nonstick pan on high until you can see ripples in the oil.
Add the potato ribbons and quickly move the pan, tossing and stirring them. Add the
vinegar and then the yuba and apples.
7. Stir continuously for about 1 minute. The potatoes should only get par cooked. You still
want them to have some crunch.
8. Remove pan from heat and add hot mixture to bowl with greens. Mix until
incorporated.
9. Lay a piece of the grilled sweet potato on a plate. Top with the salad mixture and top
everything with the crispy Japanese yam.
MENUS OF CHANGE
JUNE 2015
104
Note: In this recipe you need to use potato “ribbons.” These are made using a spiralizer,
which is a life-changing kitchen tool. Everyone should have a spiralizer!
Source: Amanda Cohen, as presented at the 2015 Menus of Change ® conference.
MENUS OF CHANGE
JUNE 2015
105
AMARANTH WITH CONFIT TOMATOES, CARAMELIZED
PUMPKIN, AND DEHYDRATED HERBS
Ingredients
Amounts
Dehydrated Herbs
Queso fresco
Parmesan cheese
Black pepper
Yogurt
Mint, celery, and radish leaves
35
35
4
150
as
Vegetable Sauce
White onion
Carrots, peeled
Celery stalk
MENUS OF CHANGE
JUNE 2015
g
g
pinches
g
needed
1 ea.
3 kg
2 ea.
Confit Cherry Tomatoes
Cherry tomatoes
Brown sugar
Arivivi chile
Sunflower oil
2
100
20
as
k
g
g
needed
Caramelized Pumpkin Parisienne
Pumpkin
Cane sugar honey
Ground cinnamon
Butter
1
200
15
40
k
g
g
g
Vegetable Stock
Leeks
Onions
Carrots
Celery
Water
500
300
300
100
4
g
g
g
g
L
Creamy Amaranth
Vegetable stock (see recipe above)
White wine, reduced
Yuca starch
Amaranth, popped
Parmesan cheese
Butter
200
40
8
70
3
5
ml
g
g
g
g
g
106
Method
1. For the dehydrated herbs: Mix queso fresco, grated parmesan, pepper, and yogurt with a
blender. Paint leaves with the cheese and yogurt mix. Place on a silicone baking mat.
Bake at 150ºC for 30 minutes (small leaves) up to 45minutes (big leaves). Keep in a
covered container in a cool dry place.
2. For the vegetable sauce: juice all vegetables in a juicer. Let liquid reduce at medium heat
until it has reduced by 90%. Set aside until ready to use for finished dish.
3. For the confit cherry tomatoes: Place all confit ingredients in a deep, but small pot. Heat oil
to 80ºC. Cook tomatoes in oil for 10 minutes, making sure they do not burst. Let cool
and store in oil.
4. For the caramelized pumpkin parisienne: Cut pumpkin with a melon baller. Melt honey,
cinnamon and butter in a small tall pot. Add pumpkin spheres. Add enough water to
cover pumpkin. Cook pumpkin until soft and covered with sugar mixture.
5. For the vegetable stock: Wash, peel and chop vegetables. Place everything in a pot with
cold water. Turn heat up to maximum heat, when it comes to a boil turn it down to a
simmer. Cook for an hour. Strain and reduce to 50%.
6. For the creamy amaranth: Thicken vegetable stock and reduced wine with the yuca starch
in a small pot. Add cooked amaranth and mix. Add cheese and butter, let melt and
emulsify. Fix seasoning with salt, and serve drizzled with a little of the vegetable sauce.
Source: Kamilla Seidler, as presented at the 2015 Menus of Change ® Conference.
MENUS OF CHANGE
JUNE 2015
107
NATIVE POTATOES BAKED IN PINK SALT, NASTURTIUMS,
AND ELDER FLOWER CAPERS
Yield: 10 portions
Ingredients
Amounts
Potato Cream
“Huaycha” potato
(any starchy potato)
Water
Milk
Salt
Butter, unsalted
225 g
125
150
3
70
Baked Potatoes
“Huaycha” potatoes
(small, variegated potatoes)
“K´aty” potatoes
“Ajahuira” potatoes
Salt
Nasturtiums
Elderflower capers
ml
g
g
g
300 g
300 g
300 g
2 kg
as needed
as needed
Method
1. For the potato cream: Peel the potatoes, wash, and process them in a juicer. Cook the
potato juice slowly (for 2 hours) with the water at low temperature. Add the milk and
salt and then cook slowly for 2 more hours. Remove from heat, add butter and mix until
smooth.
2. For the baked potatoes: Clean the potatoes very well with their skin on. Cover the bottom
of a large baking dish with salt, add the potatoes in one layer and then cover them with
salt ensuring they are completely covered. Bake them in the oven at 200°C for 30
minutes and let cool down in the salt. When cold, break the salt and take the potatoes
out. Divide into 10 portions, use the potato cream, and garnish.
Source: Kamilla Seidler, as presented at the 2015 Menus of Change ® Conference.
MENUS OF CHANGE
JUNE 2015
108
RACACHA WITH RACACHA PURÉE AND GARDEN APPLE
PURÉE
Ingredients
Amounts
Coffee Powder
Ground coffee
Ground chiquitana almond
Garlic powder
25 %
60 %
15 %
Cooked Racacha
Racacha
Milk (reserve after cooking)
Salt
Bay leaf
Whole black pepper
Coriander seed
1
as
to
1
1
1
ea.
needed
taste
ea.
g
g
Racacha Purée
Racacha (cooked in milk; reserved)
Garlic purée
Honey
Reserved cooking milk (above)
Salt
500
20
40
as
as
g
g
g
needed
needed
Apple Purée
Green apple
Butter
Brown sugar
Green apple juice
8 ea.
as needed
as needed
500 ml
Method
1. For the coffee powder: Combine the ingredients and blend well. Pass through a tami sifter.
Set aside.
2. For the cooked racacha: Peel racacha and place in a hotel pan and cover with milk. Toast
coffee powder mixture and add to the milk. Season with salt, bay leaf, peper, and
coriander seed; cover with aluminum foil. Bake at 200ºC for 2 hours. Once cooked,
remove racacha from milk and let cool. Reserve cooking liquid.
3. For the racacha purée: Mix racacha, garlic purée and honey in a Thermomix at medium
speed. While mixing, add milk slowly until it reaches a soft consistency but is still thick.
Season with salt and let cool.
4. For the apple purée: Core apples and stuff the center of apples with butter and sugar.
Cook at 16ºC until apples are completely cooked. Scoop out the flesh of apples and
place in a Pacojet container. Freeze and process with Pacojet.
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5. Reduce apple juice to 80% volume. Once the purée has gone through the Pacojet, place
in a pot and warm up. Adjust the thickness of purée with apple juice.
Source: Kamilla Seidler, as presented at the 2015 Menus of Change® Conference.
MENUS OF CHANGE
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110
PANGEA ROLL
Yield: One roll (2 portions)
Ingredients
Amounts
Okra, blanched
Avocado
Green onions
Nori sheets
Marinated Tomato Petals
(recipe follows)
Parsnip Rice (recipe follows)
Hijiki Salad (recipe follows)
Soy Miso Glaze (recipe follows)
Wasabi Mayonnaise (recipe follows)
1¾
1¾
⅓
1
6
oz.
oz.
oz.
ea.
ea.
3½
as
1
1
oz.
needed
tsp.
tsp.
Method
1. Cut the blanched okra into medium to small pieces to make it easier to roll. Set aside.
2. Cut avocado in slices and season it with salt. Set aside.
3. Cut the green onion on a bias and reserve the green part for garnish and the white part
add to the okra. Set aside.
4. Lay a sheet of nori down and make a roll with avocado, okra and green onions (white
part only). Set aside.
5. On plastic wrap, put Marinated Tomato Petals and then spread Parsnip Rice.
6. Place avocado, then okra and then green onions on top and roll.
7. Evenly cut roll into into 6 pieces.
8. Spread a bed of Hijiki Salad on a plate and place 3 pieces of sushi on top.
9. Put Soy Miso Glaze on top of roll, and then put Wasabi Mayo on top.
10. Garnish with green onions, Puffed Wild Rice (recipe follows), and Pickled Parsnip
(recipe follows).
Source: Martin Matysik, as presented at the 2015 Menus of Change® conference.
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MARINATED TOMATO PETALS
Ingredients
Amounts
Soy sauce
Mirin
Rice wine vinegar
Tomatoes, blanched, peeled, seeded,
and each cut into 3 petals (6 total)
2
2
1
2
Tbsp.
Tbsp.
Tbsp.
ea.
Method
1. In a Cryovac bag, add the soy sauce, mirin, and rice vinegar. Add the tomato “petals”
and mix the tomatoes with the liquid mixture.
2. Vacuum seal the tomatoes.
3. Leave the tomatoes in the refrigerator for a few days for flavors to absorb and develop.
Source: Martin Matysik, as presented at the 2015 Menus of Change ® conference.
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112
PARSNIP RICE
Ingredients
Amounts
Parsnips
Pine nuts (toasted)
Rice Seasoning (recipe follows)
1 ea.
1 tsp.
1 tsp.
Method
1. With the appropriate attachment, grate the parsnip in a robot coupe. Place grated
parsnip into a bowl.
2. Toast the pine nuts until they are golden brown then process in a robot coupe, or food
processor, until a paste forms.
3. Add the pine nuts and Rice Seasoning to bowl with parsnips and mix to combine.
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RICE SEASONING
Yield: 10 portions
Ingredients
Amounts
Rice vinegar
Sugar
Salt
Kombu, 6” piece
¾
4
2
1
cup
Tbsp.
Tbsp.
ea.
Method
1. Combine all ingredients in a pot and bring it to simmer until sugar and salt dissolve.
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114
SOY MISO GLAZE
Yield: 10 portions
Ingredients
Amounts
Brown sugar
Soy sauce
Water
Miso
Ginger, grated
½
4
4
4
2
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. In a small sauce pan over medium to high heat, combine all ingredients and bring to a
simmer.
2. Strain the mixture. Allow to cool.
3. Put it in a squeeze bottle for service.
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WASABI MAYONNAISE
Yield: 20 portions
Ingredients
Amounts
Cucumber
Mayonnaise
Wasabi powder
2 ea.
3 cups
1 ¾ oz.
Method
1. Cut the cucumber remove the seeds.
2. In a robot coupe or food processor, add the mayonnaise, cucumber, and wasabi powder.
3. Blend until the consistency is very smooth.
4. Strain the mixture. Thickness should be like heavy cream.
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116
HIJIKI SALAD
Yield: 20 portions
Ingredients
Amounts
Hijiki
Water, to soak hijiki
Bonito stock
Rice vinegar
Maple syrup
Mirin
Soy sauce
Sesame seeds
Shichimi togarashi
Sesame oil
1
as
2
2
2
2
4
1
1
2
cup
needed
pints
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
Tbsp.
Method
1. Soak hijiki in cold water for 30 minutes.
2. Drain and cook hijiki in bonito stock until desired texture. Cool down.
3. Season with rice vinegar, maple syrup, mirin, soy sauce, sesame seeds, shichimi
togarashi, and sesame oil. Taste and adjust seasonings, if necessary.
4. Strain it for use.
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JUNE 2015
117
PUFFED WILD RICE
Yield: 10 portions
Ingredients
Amounts
Canola oil, for frying
Wild rice, cooked
as needed
3 ½ oz.
Method
1. In a small pot, heat oil over medium to high heat.
2. Add rice and fry cooked rice until puffed using a chinois to hold the rice in the oil.
3. Reserve for garnish.
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118
PICKLED PARSNIP
Ingredients
Amounts
Water
Sugar
Salt
Black peppercorns
Crushed red pepper
Parsnip, sliced very thin
White vinegar
Arbol chile
12
¾
2
1
3
2
12
5
oz.
cup
tsp.
Tbsp.
Tbsp.
lb.
oz.
ea.
Method
1. In a medium size pot, add water, sugar, salt, peppercorns, and crushed red pepper and
bring to a boil. Take off heat and allow to sit for 10 minutes. Set aside.
2. Blanch the parsnip and set aside.
3. Add the white vinegar to boiled mixture.
4. Place blanched parsnip into appropriate container, and then pour liquid mixture on top.
5. Add arbol chile and allow to sit for 3 days while refrigerated to get the correct pickling
flavor.
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LUNCH
We are pleased to present the following dishes inspired by the Menus of Change Principles
PLATED LUNCH ITEMS
Lacinato Kale Salad with Pecorino Cheese, Toasted Sliced Almonds,
Grapes, and Pickled Currants
MOC Principle: Leverage Globally Inspired, Plant-Based Culinary Strategies
Roasted Asparagus and Cherry Tomato Salad with Mixed Greens, Shaved Fennel, White TruffleCitrus Dressing featuring Hellmann’s Light Mayonnaise
MOC Principle: Buy Fresh and Seasonal, Local, and Global
Alaska King Crab Salad with Vanilla, Avocado, and Mango
featuring Hellmann’s Light Mayonnaise
MOC Principle: Serve More Kinds of Seafood More Often
Portuguese Bean, Sausage, and Kale Soup with Basil Walnut Pesto
featuring Knorr Ultimate Low Sodium Roasted Chicken Base
MOC Principle: Move Legumes and Nuts to the Center of the Plate
Family Style Items
Roasted Alaskan Salmon, French Lentils, Avocado, and Pistachios with
Sherry Vinaigrette
MOC Principle: Go “Good Fat,” not “Low Fat”
Spring Vegetable, Pistachio, and Chickpea Kibbeh with Arugula and
Cacik Yogurt Sauce, featuring Knorr Demi-Glace
MOC Principle: Reimagine Dairy in a Supporting Role
Compressed Watermelon with Spot Prawns and Crispy Shallots
featuring Hellmann’s Light Mayonnaise
MOC Principle: Think Produce First
Whole Pita Breads
MOC Principle: Make Whole Intact Grains the New Norm
Garlic Herb Canola Oil
MOC Principle: Choose Healthier Oils
Beverages
MOC Principle: Drink Healthy: From Water, Coffee, and Tea to, with Caveats, Beverage Alcohol
Sponsored by:
MENUS OF CHANGE
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120
LACINATO KALE SALAD WITH PECORINO CHEESE,
TOASTED SLICED ALMONDS, GRAPES, AND PICKLED
CURRANTS
Ingredients
Amounts
Baby kale, rinsed
Pumpkin seeds, toasted
Red or white grapes halved
Currants, pickled
Lemon, juice of (about 6 tablespoons)
Honey
Salt
Ground black pepper
Pecorino cheese, grated
Almonds, sliced, toasted
1
1
¼
¼
2
2
4
to
to
2
as
lb.
Tbsp.
cup
cup
ea.
tsp.
Tbsp.
taste
taste
Tbsp.
needed
Method
1. In a salad bowl, combine the kale, pumpkin seeds, grapes, and currants, and toss.
2. In a small bowl, whisk together the lemon, honey, and olive oil. Season with salt and
pepper. Pour over the kale mixture and toss to coat.
3. Sprinkle the cheese over and top with sliced almonds, and serve immediately.
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121
ROASTED ASPARAGUS AND CHERRY TOMATO SALAD
WITH MIXED GREENS, SHAVED FENNEL, AND WHITE
TRUFFLE-CITRUS DRESSING FEATURING HELLMANN’S
LIGHT MAYONNAISE
Yield: 6 portions
Ingredients
Amounts
Balsamic vinegar
Asparagus, tough ends trimmed
Cherry tomatoes
Salt
Ground black pepper
Apple cider vinegar
Lemon, juice of
Orange, juice of
White truffle oil
Salad greens
Fennel bulb, shaved
½
2
2
7
to
to
2
2
1
1
1
¼
3
1
cup
lb.
pt.
Tbsp.
taste
taste
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
cup
cups
ea.
Pecorino, finely grated
½ cup
Method
1. In a small saucepan, boil the balsamic vinegar until reduced to about 3 tablespoons,
about 15 minutes.
2. Position oven racks in the upper and lower thirds of the oven, and heat the oven to
400°F.
3. Arrange the asparagus and tomatoes on 2 large rimmed baking sheets. Drizzle each with
2 tablespoons of olive oil, 1 tablespoon reduced balsamic vinegar, and season with ¼
teaspoon each salt and pepper. Roast, switching the position of the pans halfway
through, until the asparagus begin to brown in spots and the tomatoes just begin to split
and pop, 10 to 12 minutes. Remove from the oven and cool slightly.
4. In a small bowl, whisk the shallot, cider vinegar, lemon juice, orange juice, and ¼
teaspoon each salt and pepper. Slowly whisk in remaining 3 tablespoons olive oil, truffle
oil, and mayonnaise until blended.
5. Arrange the arugula and fennel on a plate, then the asparagus and tomatoes on top.
Drizzle with the remaining 1 tablespoon reduced balsamic vinegar, and then the trufflecitrus vinaigrette. Sprinkle the pecorino on top.
Source: Adapted from a recipe on Moveable Feast with Fine Cooking, Season 1, Ep. 4. All rights reserved.
MENUS OF CHANGE
JUNE 2015
122
ALASKAN KING CRAB SALAD WITH VANILLA, AVOCADO,
AND MANGO FEATURING HELLMANN’S LIGHT
MAYONNAISE
Yield: 12 portions
Ingredients
Amounts
Crab salad
King crab, picked clean
Lime, juice of
Vanilla paste
Salt
Chives, minced
Avocado purée
Avocado, peeled and cored
Buttermilk
Lime, juice of
Salt
Cayenne
Mango, diced
Micro basil for garnish
1
1
½
as
1
¼
lb.
Tbsp.
tsp.
needed
Tbsp.
cup
2
¼
2
½
ea.
cup
tsp.
tsp.
pinch
as needed
Method
1. For the crab salad: Mix all ingredients in a small bowl and taste for salt balance; chill for
service.
2. For the avocado purée: Place all items in a blender and purée until smooth; place in a
small piping bag and chill
3. To build the salad: Place a small amount of diced mango on the plate, top with a swirl of
avocado purée, then top with 1 Tbsp. of crab salad. Garnish with the mirco basil.
MENUS OF CHANGE
JUNE 2015
123
PORTUGUESE BEAN, SAUSAGE AND KALE SOUP WITH
BASIL WALNUT PESTO FEATURING KNORR ULTIMATE
LOW SODIUM ROASTED CHICKEN BASE
Yield: 5 gallons
Ingredients
Amounts
Canola Oil
2 cups
Onions, chopped fine
2 lb.
Garlic, minced
1 ½ oz.
Diced tomatoes in juice, chopped fine
1 gal.
Kale, coarsely chopped
5 lb.
Garbanzo beans, drained
1 gal.
Linquica sausage, sliced
1 ½ qt.
Knorr Chicken stock
3 gal.
Ground black pepper
3 Tbsp.
Salt
1 oz.
Basil Pesto, for garnish (recipe follows) as needed
Method
1. Heat oil in kettle, add the onions. Cook for 2 to 3 minutes.
2. Add the garlic and tomatoes and continue to cook for 2 minutes.
3. Add the kale and cook 1 minute or until it wilts.
4. Add the remaining ingredients, mix gently, bring to a boil, reduce heat and cook for 30
minutes.
5. Hold warm for service and serve with pesto.
Source: Truitt Family Foods, as presented at the Menus of Change® conference.
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124
BASIL WALNUT PESTO
Yield: 2½ cups, enough for 2 to 3 pounds of pasta
Ingredients
Amounts
Basil leaves, tightly packed
Garlic cloves, large, coarsely chopped
Walnuts, toasted
Salt
Ground black pepper
Olive oil, milk and fruity or half extra
virgin olive oil, or all pure oil
2
4
2
1
½
1
cups
ea.
Tbsp.
tsp.
tsp.
cup or less
Method
1. Combine all of the ingredients except the olive oil in the container of a food processor or
blender. Pulse a few times to chop the ingredients into small fragments. Add about half
the oil and pulse or purée quickly. Add the rest of the olive oil, as much as you need to
make a thick purée. Do not over blend. You should be able to see tiny pieces of basil leaf
rather than a green homogenous paste. Transfer the pesto to a jar and film the top with a
little olive oil to keep the bright green color. The pesto will keep for one month in the
refrigerator.
®
Source: Joyce Goldstein, as presented at the 2015 Menus of Change conference.
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JUNE 2015
125
ROASTED ALASKAN SALMON, FRENCH LENTILS,
AVOCADO, AND PISTACHIOS, WITH SHERRY
VINAIGRETTE
Ingredients
Amounts
Salmon
Salmon fillets (6 ounces each), skin on
Salt
Lemon, juice of
Cayenne
4
2
to
1
¼
ea.
Tbsp.
taste
ea.
tsp.
Lentil salad
Le puy lentils, cooked,
1 cup
at room temperature
Avocado, medium, cut into ¼-inch dice 1 ea.
Arugula
4 cups
Lemon, zest of and juice of
1 ea.
Pistachios, toasted
3 Tbsp.
Parsley leaves
2 Tbsp.
Salt
to taste
Ground black pepper
to taste
Vinaigrette
Sherry vinegar
Dijon mustard
Honey
Canola oil or grape seed oil
Tarragon leaves
Salt
Ground black pepper
¼
1
1
1
½
1
to
to
cup
Tbsp.
Tbsp.
Tbsp.
cup
tsp.
taste
taste
Method
1. For the salmon: Lightly rub the fish on both sides with the olive oil and season with salt.
Preheat a grill pan over high heat until very hot. Grill the fillets, skin side up, for 2
minutes, then rotate the fish and grill for another 2 minutes. Carefully turn the fish over
onto the skin and grill for another 3 to 4 minutes for medium-rare. Leaving the skin
behind on the grill, remove the salmon to a plate and sprinkle with the lemon juice.
Season with the cayenne pepper.
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126
2. For the lentil salad: In a medium bowl, toss the lentils, avocado, arugula, lemon zest,
lemon juice, pistachios, and parsley. Season with salt and black pepper. Transfer to a
serving platter and place the salmon over it.
3. For the vinaigrette: In a blender, combine the sherry vinegar, mustard, shallot, and honey.
Pulse until thoroughly combined. With the motor running, add the oil in a thin stream,
blending until it is emulsified. With the motor running, add the tarragon. Season to taste
with salt and black pepper. Drizzle the vinaigrette over the lentil mixture and the fish
and serve.
Source: Franklin Becker, as presented at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
127
SPRING VEGETABLE, PISTACHIO, AND CHICKPEA KIBBEH
WITH ARUGULA AND CACIK YOGURT SAUCE, FEATURING
KNORR DEMI-GLACE
Yield: 4 to 6 portions
Ingredients
Amounts
Bulgur wheat, fine
1
Chickpeas, cooked
½
White onion or spring onion,
½
finely chopped
Garlic clove, finely minced
1-2
Red pepper paste, Turkish
1
Nutmeg, grated
Aleppo pepper
½
Parsley, fresh, chopped
1
Mint, fresh, chopped
1
3
Pistachio, coarsely chopped
2
Mixed green vegetables, finely chopped 2
(green beans, green garlic, zucchini,
spinach, fresh favas, peas, pea greens)
Knorr Demi Glace
2
Arugula
3
Cacik, (recipe follows)
1
cup
cup
ea.
ea.
tsp.
dash
tsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
cups
tsp.
cups
cup
Method
1. Soak the bulgur in very hot (boiling) water for 5 minutes and then drain. Mix the bulgur,
chickpeas, onion, garlic, pepper paste, nutmeg, Aleppo, parsley, mint, and 2 tablespoons
of olive oil. Knead in the pistachios and the chopped vegetables and season with salt to
taste. The mixture should stick together and form a vegetable dumpling.
2. Form the kibbeh into dumplings or pan-fry them in olive oil, if you want to serve them
hot. Serve with arugula, Cacik (recipe follows), Knorr Demi-Glace, and warm pita
bread.
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JUNE 2015
128
GREENS WITH YOGURT
CACIK
Yield: 4 cups
Ingredients
Amounts
Garlic cloves, finely chopped
Lemon, juice of
Yogurt, Greek-style, thick
Bok choy, leaves and stalks, blanched
Spinach, fresh, blanched
Scallions, roughly chopped
Dill, fresh, chopped
Parsley, curly, rough chopped
Mint, finely chopped
Spearmint, dried
Salt
Ground black pepper
Romaine lettuce, shredded
2
½
3
1
1
1
2
½
2
2
1
to
to
as
ea.
ea.
cups
cup
cup
bu.
Tbsp.
cup
Tbsp.
Tbsp.
Tbsp.
taste
taste
needed
Method
1. In a small mixing bowl, stir the garlic and the lemon juice until combined. Let stand for
10 minutes.
2. Stir in the yogurt and season well with salt and pepper.
3. Combine the yogurt with the greens and re-season to taste with the dried mint, salt, and
pepper.
4. Fold in chopped vegetables and top with shredded romaine.
Note: Cacik translates to anything or everything green with thick garlicky yogurt. You can
add anything else green that you like or that is seasonal. Other good fall/winter options are
Brussels sprout leaves or thinly sliced sautéed leeks.
Source: Ana Sortun, as presented at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
129
COMPRESSED WATERMELON WITH SPOT PRAWNS AND
CRISP SHALLOTS FEATURING HELLMANN’S LIGHT
MAYONNAISE
Yield: 10 portions
Ingredients
Amounts
Watermelon, seedless
Spot Prawns, cooked, 26-30
Green onions, julienne
Cilantro
Wasabi paste
Hellmann’s Sesame Thai Vinaigrette
Crisp shallots
3
8
1
¼
6
1
8
¼
lb.
oz.
bu.
bu.
oz.
Tbsp.
oz.
cup
Method
1. Peel watermelon cut into 1 ½- by 3-inch blocks.
2. Place in vacuum bag and seal under pressure.
3. Peel and clean shrimp, split length wash and reserve.
4. Cut julienne of green onions and place in ice water and reserve.
5. Pick cilantro leaves and reserve.
6. Blend mayonnaise and wasabi paste, place in squeeze bottle.
7. Marinate shrimp with a couple of ounces of Sesame Thai Vinaigrette.
8. For plating place compressed melon on plate, place randomly 3 to 4 pieces of marinated
shrimp on the plate, drizzle with Sesame Thai Vinaigrette, and drizzle with wasabi aioli.
9. Garnish with green onions, cilantro, and crisp shallots.
Source: Steve Jilleba, Unilever Food Solutions, as presented at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
130
LEMON-CANOLA OIL MADELEINE
Yield: Twenty 2½-inch cookies
Ingredients
Amounts
Eggs, large
Salt
Honey, mild
Sugar
All-purpose flour
Baking powder
Canola oil
Grand Marnier
Lemon, zest of
150
1
20
155
140
4
82
15
1
g
g
g
g
g
g
g
g
ea.
Method
1. For the cookie batter: Using the whisk attachment, start to beat the eggs, salt, and honey in
the bowl of a stand mixer on medium speed. With the mixer running, gradually add the
sugar turn the speed to high and continue to beat until pale, thick and doubled in
volume; about 3 to 4 minutes, until “ribbon stage”.
2. In a separate bowl, stir the flour and the baking powder together.
3. Remove the bowl from the mixer. Sift the flour mixture over the batter then fold it in
with a spatula. Combine the oil, Grand Marnier, then the lemon zest; fold all into the
batter.
4. Cover the bowl and refrigerate overnight.
5. Preheat the oven to 400°F. Oil the pans with canola oil and dust lightly with sieved flour,
knocking out any excess.
6. Stir the batter lightly to assure it is homogenous and fill the tins about 2/3 full. Bake for
4 to 5 minutes, turning half way through if needed to assure an even bake. When the
cookies are golden, puffed up and just set, remove the pan from the oven and allow to
rest for 5 minutes. Rap the edge of the pan to dislodge the cookies and when cool,
remove and serve.
7. Bake, unmold, and store the remainder of the batter in the same fashion. The cookies
should keep well for about 4 days, but are at their best within a day of baking.
Source: Adapted from The New American Olive Oil, by Fran Gage (Stewart, Tambori, and Chang, 2009)
MENUS OF CHANGE
JUNE 2015
131
PANNA COTTA WITH FRESH BERRIES, TOASTED
ALMONDS, AND HONEY
Yield: 4 portions
Ingredients
Amounts
Almond milk, divided
Gelatin powder
Coconut sugar
Cardamom pods
Vanilla bean
Raspberries
Blueberries
Blackberries
Lime, juice of
503
12
115
3
1
1/3
1/3
1/3
20
g
g
g
ea.
ea.
cup
cup
cup
g
Honey
as needed
Garnish
Almonds pieces, toasted
Mint, leaves picked
cut into thin ribbons
18 g
3 ea.
Method
1. In a mixing bowl, combine ½ cup of the almond milk and the gelatin. Stir and set aside.
2. In a 2-quart saucepan, combine the coconut sugar, the remaining 1 ½ cups almond milk,
the cardamom pods, and vanilla bean and bring to a boil. Add the gelatin mixture to the
hot almond milk and stir for 1 minute over high heat. Remove the cardamom pods and
vanilla bean and pour the mixture into 4 ramekins. Chill in the refrigerator overnight.
3. In a medium bowl, combine the berries and lime juice and allow the mixture to macerate
for at least 1 hour.
4. Invert each panna cotta onto a dessert plate and spoon fruit over and drizzle with
honey. Garnish with toasted almonds and mint leaves.
Source: Franklin Becker, as presented at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
132
CHOCOLATE CHIP COOKIE
Ingredients
Amounts
Whole wheat flour
All-purpose flour
Coffee flour
Baking soda
Salt
Eggs, room temperature
Vanilla
Butter, room temperature
Dark brown sugar
Sugar
Chocolate chips
870
870
300
30
50
600
85
3
980
640
2250
g
g
g
g
g
g
g
lb.
g
g
g
Method
1. Preheat a 300°F convection oven.
2. Combine all dry ingredients in bowl and set aside.
3. Combine eggs and vanilla in a bowl with a whisk and set aside
4. Cream butter and sugars until light and fluffy medium-high speed.
5. On low speed, add eggs in three additions, making sure to scrape the bowl often. Once
all eggs have been incorporated, add the dry in two additions making sure to scrape the
bowl often to ensure a homogenous dough.
6. Incorporate chocolate chips with a paddle.
7. Place finished dough in a hotel pan, cover and allow to set at least 8 hours or overnight.
8. Portion as desired and bake in a 300°F convection oven 10 to 15 minutes until set but not
over baked.
Source: Jason Wilson, as presented at the 2015 Menus of Change® conference.
MENUS OF CHANGE
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133
AFTERNOON DEMONSTRATIONS
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JUNE 2015
134
TOMATO CAKE WITH SMOKED FETA
Ingredients
Amounts
Tomato Cake
Sugar
Eggs
All-purpose flour, sifted
Baking powder
Salt
Tomato powder
Milk
¾
6
3
1
1½
a
¼
¼
Tomato Leather
Tomatoes, chopped and deseeded
and blended, leave a little chunky
Garlic cloves, smashed
Salt
Aleppo peppers, in cheesecloth
Chili pepper flakes
cup
Tbsp.
ea.
cup + 2 Tbsp. + 1 ½ tsp.
tsp.
pinch
cup
cup
5 lb.
4
1
1
a
ea.
tsp.
tsp.
pinch
Marinated Tomatoes
Cherry tomatoes, peeled and halved
Oil to cover
Garlic, minced
1 qt.
as needed
1 Tbsp.
Garnish
Fleur de Sel
Smoked Feta Cream (recipe follows)
to taste
as needed
Method
1. For the tomato cake: Preheat oven to 350°F, line a baking pan with parchment paper then
spray the pan and paper non-stick spray.
2. In a mixer, cream the butter and sugar until fluffy.
3. While the mixer is still running, add the eggs one at a time.
4. In a separate bowl, whisk together the flour, baking powder, salt, and tomato powder
until evenly mixed.
5. Slowly add the flour mixture to the creamed butter and eggs, with the mixer set on a low
speed. Once it’s incorporated, slowly stream in the milk.
6. Pour the mixture into the greased pan and use an offset spatula to spread it evenly. Slide
it into the oven and let cook for 10 minutes, then rotate the tray and cook for 10 more
minutes. Remove once it is a dark orange, but don’t let it turn brown.
7. Once cake is cool cut into rounds with a 3-inch diameter and ½ -inch height.
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8. For the tomato leather: Combine ingredients in a large saucepan over medium low heat.
Cook until very thick.
9. Remove cheesecloth and garlic. Purée.
10. Measure 200g of tomato mixture. Mix with the 50g isolate and 1g salt.
11. Melt on low heat. Spread on silpat. Dehydrate at 118°F for 3 hours until dry but still
slightly tacky. Cut into strips that are ¾-inch wide and 10 ½-inches.
12. For the marinated tomatoes: Mix everything together and set aside until ready to use.
13. For assembly: Spread ½ tablespoon smoked feta cream on a cake round.
14. Wrap the tomato leather around the cake.
15. Gently place halved marinated tomatoes on cake. Cut side down.
16. Sprinkle with salt to taste.
Source: Amanda Cohen, as presented at the 2015 Menus of Change ® conference.
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SMOKED FETA CREAM
Ingredients
Amounts
Feta
Heavy cream
½ lb.
6 Tbsp.
Method
1. Smoke the feta: Line a heavy bottomed pan with tin foil so you don’t char it. Then pour in
your wood chips and spread them evenly along the bottom.
2. Make a little tray out of tin foil and poke holes in it, or you can use a steamer.
3. Drop either the tin foil or the steamer tray directly on top of the wood chips.
4. Cover the pot, and turn the heat on high. Let it reach a full smoke - not the first smoke
you see, but once it’s really smoldering. Think of the difference between a simmer and a
full boil. This should take about 20 minutes.
5. Slice the feta into thick slabs and place them on the tray and spread them out evenly.
6. Bring it back up to a full smoke.
7. Turn off the stove and let it rest, covered, for about 20 minutes.
8. Repeat. Then check your feta. It should slowly be darkening and changing color as it
smokes, turning a light caramel color. When it gets this color, remove it from the
smoker. You’ve made smoked feta!
9. Press out the feta for 1 hour.
10. Blend the feta until very smooth.
11. Hand mix with the cream. Refrigerate until ready to use.
Source: Amanda Cohen, as presented at the 2015 Menus of Change® conference.
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AFTERNOON BREAK
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BUSH’S BLACK BEAN AND ROASTED CORN CAKE WITH
AVOCADO AND RED WATERCRESS
Ingredients
Amounts
Onions, sweet, chopped
1
Corn kernels, frozen, thawed, drained
1
Red bell pepper, seeded, finely chopped 2
Garlic, minced
2
Jalapeño, seeded, minced
2
Canola oil
¼
Bush’s Best® Black Beans, drained*
3
Cornbread, crumbled
2
Dry breadcrumbs
2
Cilantro, minced
1
Eggs, lightly beaten
4
Red Watercress
8
Sherry-mustard vinaigrette
1½
Avocado, sliced
3
qt.
qt.
cups
Tbsp.
Tbsp.
cup
cups
qt.
cups
cup
ea.
cups.
cups
ea.
Method
1. Toss onions, corn, peppers, garlic and jalapeño with oil. Mix well.
2. Spread into 1-inch thick layer on a sheet pan.
3. Roast in 350°F convection or 375°F conventional oven for 15 to 20 minutes. Stir often to
prevent browning. Let cool slightly.
4. Combine roasted vegetables with beans.
5. In large bowl toss cornbread, dry breadcrumbs, cilantro, and corn and bean mixture. Stir
in eggs and adjust seasonings. Combine flour with salt and pepper.
6. Shape into 12 (4-inch) or 24 (2-inch) patties and dredge in seasoned flour mixture. Place
on sheet pan, cover. Refrigerate until ready to cook.
7. To serve: Place the patties on a sheet pan, lined with parchment paper, and bake in a
400°F convection oven or a 450°F conventional over for 10 to 12 minutes, flipping
patties halfway through the cooking time. Corn cakes should register an internal
temperature of 160°F.
8. Place hot corn cake on a 2 cup bed of salad greens tossed with 2 tablespoons vinaigrette.
Serve immediately with sliced avocado.
Note: *Other beans may be substituted including: Great Northern, Pinto, or Kidney.
Source: Bush’s Best® Beans, as presented at the 2015 Menus of Change® conference.
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AFTERNOON DEMONSTRATIONS
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TEMPEH REUBEN
Yield: 6 portions
Ingredients
Amounts
Vegan Russian dressing (recipe follows)
Marbled rye loaf, slices
12 ea.
Corned Tempeh, sliced (recipe follows)
Sauerkraut, drained well
2 cups (or more)
Vegan Swiss cheese slices
6 ea.
Oil for flattop, griddle, or sauté pan
Method
1. Spread 1 tablespoon of dressing on each piece of bread.
2. Take one piece of bread and top with a few big slices of tempeh, a handful of sauerkraut,
and a slice of vegan Swiss cheese.
3. Place another piece of bread on top of the cheese, dressing side down. Press firmly.
4. Build all six sandwiches the same way.
5. Heat cooking element until surface is hot. Place enough oil on surface to create a thin
layer of fat. Place sandwiches on cooking surface and press down. Cook until bread is
crisp and golden grown. Flip and repeat until second side is golden brown.
6. Take off of heat, halve sandwiches and serve.
Source: Paul DelleRose, as presented at the 2015 Menus of Change ® conference.
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CORNED TEMPEH
Ingredients
Amount
Water
Salt
Brown sugar
Cinnamon stick
Mustard seed
Black peppercorns
Whole cloves
Juniper berries
Bay leaf
Dried ginger
Beets, cooked, peeled
Tempeh
2
1
½
1
1
1
8
8
2
½
1
2-4
qt.
cup
cup
ea.
tsp.
tsp.
ea.
ea.
ea.
tsp.
ea.
lb.
Method
1. Bring all ingredients, except the tempeh, to a boil until sugar and salt is dissolved.
2. Add ice and cool prior to adding tempeh.
3. Submerge tempeh and brine for seven days.
4. Drain and steam or poach for 20 minutes.
5. Let cool and slice thinly (approximately 5mm) on meat slicer to make long, thin, but
wide deli slices of the tempeh. Reserve for later use.
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VEGAN RUSSIAN DRESSING
Yield: roughly 1½ cups
Ingredients
Amount
Silken tofu
Canola oil
Ketchup
Pickle relish
Dijon mustard
Lemon, juice of, or to taste
Franks Red Hot Sauce, or similar
Sweet paprika
Salt
Ground black pepper
1
½
½
¼
1
1
1
¼
to
to
lb.
cup
cup
cup
Tbsp.
Tbsp.
tsp.
tsp.
taste
taste
Method
1. Blend tofu and oil together in a Vitamix blender, fold in remaining ingredients.
2. Adjust seasoning and reserve for later use.
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CATFISH BANH MI SANDWICH
CARAMEL BLACK PEPPER GLAZE, SPICY MAYONNAISE,
AND TRADITIONAL GARNISH
Yield: 4 sandwiches
Ingredients
Amounts
Catfish
Thai basil
Mint
Soy sauce
Fish sauce
Caramel Black Pepper Glaze
(recipe follows)
Hamburger bun, whole grain
Spicy Mayonnaise (recipe follows)
Pickled Vegetables (recipe follows)
Cucumber, sliced
Cilantro, whole leaves
1¼
¼
¼
2
1
lb.
cup
cup
Tbsp.
Tbsp.
4 ea.
1 ea.
2 cups
Method
1. Pulse catfish in robot coupe until coarse, rough chopped consistency is achieved; add
chopped herbs and soy and fish sauce. Form into 4 equal patties.
2. Cook burgers through in sauté pan, top with glaze.
3. Place one tablespoon of spicy mayonnaise on each side of the bun.
4. Top burger with pickled vegetables, sliced cucumbers and cilantro.
Source: Paul DelleRose, as presented at the 2015 Menus of Change® conference.
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PICKLED VEGETABLES
Ingredients
Amounts
Rice vinegar
Sugar
Carrots, julienne
Daikon, julienne
Salt
2
1
1
1
1
cups
cup
cup
cup
Tbsp.
Method
1. Heat rice vinegar enough to dissolve sugar.
2. Pour over vegetables and allow to pickle for 12 to 24 hours.
3. Reserve for service.
Source: Amanda Cohen, as presented at the 2015 Menus of Change® conference.
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SPICY MAYONNAISE
Yield: 1 ½ cups
Ingredients
Amounts
Mayonnaise
Fish sauce
Lime, juice of
Sugar
Sriracha
1
2
2
2
2
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. Blend all ingredients together. Adjust seasoning and reserve.
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BLACK PEPPER CARAMEL GLAZE
Yield: 1 cup
Ingredients
Amounts
Water
Sugar
Water
Fish Sauce
Ground black pepper
¼
1
1
¼
2
cup
cup
cup
cup
Tbsp.
Method
1. In a heavy bottom sauce pan, bring the ¼ cup of water and sugar up to a boil, once the
mixture reaches a boil, do not mix.
2. When a dark caramel color is achieved, carefully add the remaining water and cook to a
thick syrupy consistency.
3. Finish with fish sauce and pepper.
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MUSHROOM ANGUS BEEF BURGER, CHIPOTLE
MAYONNAISE, ENOKI FRIES
Ingredients
Amounts
Beef and mushroom burger
Angus ground beef
Portobello mushrooms, ground
King oyster mushrooms, ground
Button mushrooms. ground
Onion, diced
Tomato diced
Cilantro leaves, chopped
Ginger
Garlic
Thai bird chile, chopped
Allspice
Turmeric powder
Onion powder
Tomato powder
Coriander powder
Chili powder
Lemongrass powder
Chipotle mayonnaise
Mayonnaise
Chipotle paste
lb.
oz.
oz.
oz.
oz.
oz.
ea.
tsp.
tsp.
ea.
tsp.
1 qt.
6 oz.
Enoki Batter
Chickpea flour
Salt
Crushed pepper
Turmeric powder
Chili flakes
Cumin seeds, crushed
Water
1
to
½
½
1
1
½
Enoki Fries
Enoki, 1 bag cut 2" from the base.
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1
2½
2½
1
1
½
15
½
½
½
1/3
148
cup
taste
tsp.
tsp.
tsp.
tsp.
cup.
1 ea.
Method
1. For the beef and mushroom burger: Massage all these ingredients together and form into
patties.
2. Set in the fridge for at least 4 hours before cooking.
3. Salt the burger patties to taste. Grill them to the doneness one desires.
4. For the chipotle mayonnaise: Mix ingredients together.
5. For the enoki batter: Mix all the batter ingredients very well.
6. For the enoki fries: Dredge the enoki in the enoki batter and deep fry until crisp.
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TUNA SALMON SASHIMI BURGER
Ingredients
Amounts
Wasabi paste
Mayonnaise
Rice buns, preferred, cut in half
Lime, juice of
Avocado, sliced thin
Tuna, sliced thin and chilled
Salmon, sliced thin and chilled
Salt
Ground black pepper
Olive oil
2
½
as
1/3
6
1
1
to
to
to
Tbsp.
cup
needed
cup
ea.
lb.
lb.
taste
taste
taste
Method
1. Blend the wasabi paste and mayonnaise. Spread it on the cut buns generously.
2. Squeeze lime juice on the avocado.
3. Stack three slices of each fish with three avocado slices, alternately on top of the wasabi
mayo mixture on the bun.
4. Sprinkle salt and pepper on the fish and avocado. Drizzle a little olive oil on both.
5. Place extra wasabi mayonnaise on the side.
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INDIAN STREET BURGER
Ingredients
Amounts
Grape seed oil
Ginger paste
Garlic paste
Onions, medium dice
Thai green chiles, chopped
Chili powder
Coriander seeds, crushed
Cumin seeds, crushed
Salt
Ground black pepper
Tomato, diced small, no seeds
Tomato paste
Corn, cooked
Chickpeas, cooked
Potato, small dice, steamed
Peas, cooked
Tamarind date paste
1/3
1
1
1
2
1
1
1
to
to
2
2
1
1
1
1
½
Assembly
Vidalia onion, sliced
Tomato, sliced
Boston lettuce, leaves
Multi grain bun
as
as
as
as
cup
Tbsp.
Tbsp.
lb.
ea.
tsp.
Tbsp.
Tbsp.
taste
taste
lb.
Tbsp.
cup
cup
cup
cup
cup
needed
needed
needed
needed
Method
1. In a pot add the oil sauté the ginger and garlic pastes, then add the onions sauté. Add
the chile and the spices sauté for approximately 5 minutes. Add the tomatoes and cook
on a very slow flame till they completely break down. Add the vegetables and the
tamarind, and cook for another 15 minutes. Switch off.
2. For assembly: Vidalia onion slices and fresh tomato slices and Boston lettuce.
3. Serve on multi grain bun.
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SALAD OF RED QUINOA, LOCAL DANDELION GREENS,
ASPARAGUS AND WILD SALMON
Yield: 4 portions
Ingredients
Amount
Red quinoa
Bouquet garni
Salt
Asparagus, standard stalks
Olive oil
Wild Salmon, filet, 4 oz. each
Ground black pepper
Dandelion greens, cleaned
Herb vinaigrette (recipe follows)
Breakfast radishes
1½
1
as
8
2
16
as
4
¾
2
Herb Vinaigrette
Olive oil
Sherry vinegar
Lemon, juice of
Fines herbs
(tarragon, chives, parsley, chervil)
Salt
Ground black pepper
4
1
1
2
cup
ea.
needed
ea.
Tbsp.
oz.
needed
oz.
cup
ea.
oz.
oz.
oz.
Tbsp.
a pinch
a pinch
Method
1. Place quinoa in a small sauce pot with the bouquet garni and 1 tablespoon salt. Cover
with water until the level is 3 inches over the grain line. Bring to a simmer; reduce flame
to medium, and cover. Simmer for approximately 20 to 25 minutes or until quinoa is
tender. Drain and cool in a shallow pan.
2. Trim bottom off the asparagus and peel if necessary. Coat asparagus lightly with
approximately 1 tablespoon olive oil and grill approximately 1 minute on each side or
until lightly charred and tender. When slightly cooled, cut into 1 to 2 inch lengths.
3. Rub salmon fillets with 1 tablespoon olive oil and season lightly with salt and pepper.
Place in a hot, non-stick sauté pan, skin side down. Continue to sauté until the skin is
golden brown and crispy. Turn fish fillets over and cook for one additional minute.
Remove from pan and hold on a warm plate.
4. Place quinoa, asparagus, and dandelion greens in a small mixing bowl and add the
vinaigrette, reserving a ¼ -cup to finish the dish. Toss gently and divide among four
plates. Slice radishes on a mandoline and garnish the salad. Place one fish fillet, skin side
up, on each salad and drizzle the remainder of the vinaigrette over each fillet.
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5. For the herb vinaigrette: Blend all ingredients together no more than ten minutes before
serving.
Source: Justin Ward, as presented at the 2015 Menus of Change ® conference.
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153
SILKEN TOFU WITH SPRING VEGETABLES
Ingredients
Amounts
Tofu
Soy Milk
Nigari (coagulant)
Sea salt
500 ml
12 g
to taste
Dashi
Ma kombu
Water
Katsuobushi premiuim grade
170 g
2 L
100 g
Thickened Seasoned Dashi
Dashi (recipe above)
Ginger, peeled, grated
White soy (to taste)
Yuzu (to taste)
Kuzu (arrow root)
500
50
100
28
50
Spring Vegetables
Fava Beans, blanched, peeled, split
100
English Peas, shelled, blanched,
80
peeled, split
Asparagus, peeled, blanched, split
8
Sea beans, rinsed not blanched
80
Cultivated Mushrooms - washed, dried, 150
sautéed lightly in canola oil
Salmon Roe (Brined)
100
Kelp caviar
100
ml
g
g
g
g
g
g
ea.
g
g
g
g
Method
1. For the tofu: Mix together soy milk and nigari gently; season lightly with sea salt to taste.
2. Steam, covered, 2 to 4 minutes, depending on container depth.
3. For the dashi: Wash kombu under running water, place in pot with water . Bring to 85°C
slowly over a 30 minute period.
4. At 85°C turn off the fire and add katsuobushi. Be sure it’s submerged, wait 2 minutes,
strain.
5. For the thickened dashi: Combine first 4 ingredients in a small sauce pot.
6. Make a thick slurry with the kuzu and a little dashi. Bring sauce to a simmer and whisk
in the kuzu mixture. Cook for a minute . Let cool, check consistency.
7. For assembly: Make the tofu in advance. As soon as the tofu is mixed it must be steamed.
Don't let it sit for long.
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8. Gently warm the thickened dashi sauce with the blanched vegetables, distribute equally
over the steamed tofu, then equally distribute roe and kelp caviar.
Note: Optional: Add more shaved katsuobushi shaved over the top of the dish if desired.
Source: Ed Brown, as presented at the 2015 Menus of Change® conference.
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NETWORKING RECEPTION
Bush’s Garbanzo Falafel Pita with Spicy Bush’s White Bean Tahini, Cucumber, and Tomato
Salad
Bush’s Best Beans
Roasted Farm Carrots, Their Tops, Honey, and
Smoked Chobani Yogurt
Chobani
Farro, Arugula, and Watercress Salad, featuring
Paramount Citrus Supremes, Toasted Wonderful Pistachios, and Paramount Lemon Dill
Dressing
Wonderful Pistachios & Almonds/Paramount Citrus/
POM Wonderful
Mushroom and Beef Blended Taco Cup with Truitt Black Beans, Chipotle Tomato Salsa,
Avocado, and Shredded Lettuce
The Mushroom Council and Truitt Family Foods
Crispy Alaskan King Salmon Croquette with Summer Vegetable Caponata, Red Watercress,
Pistachios, and Harissa Vinaigrette
Alaska Seafood Marketing Institute and Vitamix
Wilted Kale with Sunflower Tahini and Rye
Pangea Tomato Roll*
Wine Stations
Greystone Cellars Chardonnay
Greystone Cellars Merlot
Greystone Cellars Cabernet Sauvignon
Non-Alcoholic Beverage Station
Orange and Pomegranate Shrub
*These items will be demonstrated by our Menus of Change
Guest Chef Presenters during the program
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156
BUSH’S GARBANZO FALAFEL PITA WITH SPICY BUSH’S
WHITE BEAN TAHINI, CUCUMBER AND TOMATO SALAD
Yield: 12 portions
Ingredients
Amounts
Garbanzo bean falafel
Cumin seeds
Coriander seeds
Bush’s Best® Garbanzo
Beans, drained and rinsed, #10 can
Parsley leaves, minced
Cilantro leaves, minced
Whole grain breadcrumbs
Salt
Ground black pepper
Baking powder
White bean tahini
Garlic cloves, crushed
Lemon, juice of
Red peppers, roasted, cored, peeled
Bush’s Best® White beans, cooked,
and drained
Ground cumin
Cayenne
Olive oil
Salt
Ground black pepper
Water
Tahini
Pita pocket assembly
Whole wheat pita, halved
Baby greens, cleaned
Tomatoes, diced
Feta cheese
Cucumber, peeled, seeded, sliced
3 Tbsp.
3 Tbsp.
1 ea.
20
2
2
9
5
2
2
ea.
oz.
oz.
oz.
tsp.
tsp.
tsp.
2
¼
2
1½
ea.
cup
ea.
cups
1
¼
¼
to
to
as
½
6
8
3
8
1
tsp.
tsp.
cup
taste
taste
needed
cup
ea.
oz.
ea.
oz.
ea.
Method
1. For the garbanzo bean falafel: Toast cumin and coriander seeds in a small pan until
fragrant. Cool and then grind in a spice mill or coffee grinder.
2. Working in small batches, add garbanzo beans, spices, garlic, parsley, cilantro,
breadcrumbs, salt, pepper, and baking powder to a food processor and pulse until a
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3.
4.
5.
6.
7.
8.
loose paste begins to form. Add small batches together and chill mixture in refrigerator
for 1 hour.
Form small 1.2 ounce (#30 scoop) falafel patties. Heat a large non-stick skillet over
medium-high heat and add approximately ¼-inch oil. Cook each falafel patty for 30
seconds a side or until heated through. Drain on paper towels.
For the white bean hummus: In food processor, purée the garlic with the lemon juice until
chopped very finely.
Add the red peppers and white beans and process until smooth. Add cumin, cayenne,
olive oil, salt, pepper, and a bit of water if needed.
Scoop the mixture into a bowl. Add the tahini. Stir well and adjust with oil and water for
texture, and salt and pepper for taste. Reserve for the pitas.
To assemble pitas: Spread hummus into each pita half, add a falafel, then add a little bit of
baby greens, tomatoes, feta cheese, and cucumbers.
Garnish with more white bean hummus and serve.
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ROASTED FARM CARROTS, THEIR TOPS, HONEY,
AND SMOKED CHOBANI YOGURT
Yield: 4 portions
Ingredients
Amounts
Smoked Chobani yogurt
Milk
Baby heirloom carrots
(washed with tops on and reserve)
Olive oil
Salt
Ground black pepper
Parsley, leaves only
Garlic cloves, smoked
Dukka
Almonds, toasted
Blonde sultanas
Parmesan, grated
Salt, or to taste
Chardonnay vinegar
Honey
Olive oil
Orange flower water
150 g
100 ml
3 bu.
as
to
to
½
4
2
1
1
1
a
2
1
4
½
needed
taste
taste
cup
ea.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
pinch
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. Preheat the oven to 190°C.
2. In a bowl, mix together the smoked yogurt and milk. Keep to the side.
3. Cut the tops from the carrots, season with oil, salt and pepper, and char over a grill;
place onto a tray and bake for 8 to 12 minutes. Char the carrot tops a little, then roughly
chop, and place into a pestle and mortar. Smash the tops and the parsley until starting to
break up, then add all the other dry ingredients, and give a good smash for a minute or
two. Add the wet ingredients, then mix around—it’s a kind of carrot top pesto!!!!!
4. Add the carrots to a mixing bowl, cutting some if you like, then dress with the carrot top
pesto. Place some of the smoked yogurt on the base of the plate add the carrots, add a
little more dressing, and some more yogurt then eat.
Source: Matt Wilkinson, 2013. As presented at the
2015 Menus of Change® conference. All rights reserved.
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159
FARRO, ARUGULA, AND WATERCRESS SALAD,
FEATURING PARAMOUNT CITRUS SUPREMES, TOASTED
WONDERFUL PISTACHIOS, AND PARAMOUNT LEMON
DILL DRESSING
Ingredients
Amounts
Farro, lightly toasted
Salt, plus more for seasoning
Water, or stock
1 cup
2 tsp.
2 ½ cups
Lemon dill dressing
Orange, zest of
Orange, juice of
from about ¼ orange
Lemon, juice of
Shallot, minced
Dill, chopped
Dijon mustard
Salt
Ground black pepper
1 Tbsp.
2 Tbsp.
2
2
1
2
3
1/3
to
to
Arugula and watercress greens,
washed and dried
Pistachios, toasted
Dried cherries, chopped
Red onions, ¼ -inch diced
Orange suprêmes
Tbsp.
Tbsp.
Tbsp.
tsp.
Tbsp.
cup
taste
taste
6 cups
½
½
¼
1
cup
cup
cup
cup
Method
1. In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and
water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until
the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to
be al dente. Remove from the heat, drain any excess water, and set aside to cool.
2. For the lemon dill dressing: While the grains are simmering make the dressing. Whisk
together the orange zest and juice, lemon juice, shallots, dill, Dijon mustard, white
balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.
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3. Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and
transfer to a large serving bowl. In the same large bowl, combine the salad greens with
the pistachios, cherries, and onions and gently toss with 3 tablespoons remaining
dressing, adding more dressing as needed. Plate the greens mixture on top of the farro,
garnish with oranges, and serve.
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161
MUSHROOM AND BEEF BLENDED TACO CUP WITH
TRUITT BLACK BEANS, CHIPOTLE TOMATO SALSA,
AVOCADO AND SHREDDED LETTUCE
Yield: Twenty 3-ounce portions
Ingredients
Amounts
Spiced black beans
Canola oil
White onion, peeled and diced
Garlic cloves, crushed and chopped
Jalapeño peppers, stemmed and minced
Ground cumin, toasted
Black beans, canned, drained
Vegetable stock
Salt
Ground black pepper
Iceberg lettuce
¼
1
2
¼
2
4
1
1
to
cup
ea.
Tbsp.
cup
tsp.
cups
cup
tsp.
taste
1 ea.
Assembly
Taco Blend (recipe follows)
Chipotle Tomato Salsa
(recipe follows)
Avocado, peeled and diced
Tortilla strips, fried
2 lb.
1 cup
2 ea.
1 cup
Method
1. For the spiced black beans: Heat canola oil in a small skillet over medium heat. Cook onion
until softened, about 1 minute. Stir in garlic, jalapeños, and toasted cumin; cook until
fragrant, about 2 minutes. Stir in black beans and vegetable stock and mash with a fork.
Simmer for 30 minutes and season with salt and pepper to taste. Remove from the heat
and keep warm until ready to assemble.
2. To prepare the lettuce: Peel the outer layer of lettuce off and discard. Slice the lettuce fine
with a sharp knife and set aside chilled for garnish.
3. To assemble the taco cups: Warm the taco blend in a small pot. Place a small amount of the
taco blend into each cup, then top with about 2 tablespoons of the spiced black beans.
Drizzle a little of the salsa over this, then top with some diced avocado, and a few tortilla
strips. Garnish with the shredded lettuce and serve immediately so the lettuce stays
crisp and the taco blend stays warm.
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TACO BLEND (50% MUSHROOM / 50% GROUND BEEF)
Yield: 1480 grams or approximately Twenty-five-2 ounce portions
Ingredients
Amounts
Canola oil
Garlic, finely chopped
Onions, finely diced, cooked
CIA Custom Blend Taco Seasoning
Mix (recipe follows)
Tomato paste
Ground beef (80% lean), cooked,
drained
White mushrooms, cooked, ground
Salt
Water
40
28
300
45
g
g
g
g
60 g
454 g
454 g
18 g
60-80 g
Method
1. Heat a skillet, add canola oil, and sauté the garlic until golden, approximately 2 minutes.
Then add onions and spices and cook another 2 to 3 minutes, slightly toasting the spice
blend.
2. Add the tomato paste, ground beef, cooked mushrooms, and salt. Stir well. Add water
as needed if mixture is dry. Bring to a simmer, then either serve or chill or freeze.
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CHIPOTLE TOMATO SALSA
SALSA DE CHILE DE ÁRBOL Y JITOMATE
Yield: 1 cup
Ingredients
Amounts
Chiles de árbol
Garlic clove, medium, unpeeled
Water
Roma tomatoes, ripe
Salt
10
1
as
4
to
ea.
ea.
needed
ea.
taste
Method
1. Remove the stems from the chiles; over low heat dry roast the garlic until it shows black
spots, remove and peel it, add the chiles, and dry roast them, until fragrant. Transfer to a
small bowl and add cold water, to stop the cooking process.
2. In a small saucepan, place the tomatoes, add ½ cup of water and close with a lid and
simmer until burst open.
3. Place all the ingredients in the blender and process until purée, season with salt to taste.
Source: Iliana de la Vega, 2014. As presented at the
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CIA CUSTOM BLEND TACO SEASONING MIX
Yield: 400 grams
Ingredients
Amounts
Chili powder
Paprika
Ground cumin
Mexican oregano
Garlic powder
Onion powder
Ground black pepper
Cayenne pepper
Sugar
133
54
112
9
31
36
10
5
10
g
g
g
g
g
g
g
g
g
Method
1. Combine all ingredients in a mixing bowl and mix together.
2. Store in zip lock bag and use as needed.
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HERB ROASTED ALASKAN KING SALMON WITH SUMMER
VEGETABLE CAPONATA, RED WATERCRESS, PISTACHIOS,
AND HARISSA VINAIGRETTE
Ingredients
Amounts
Caponata
Olive oil
Onion, small, diced
Garlic, minced
Japanese eggplant (unpeeled), diced
Thyme sprig
Yellow squash, medium, diced
Plum tomatoes, diced
Golden raisins, soaked
Parsley, chopped
Mint, chopped
Salt
Ground black pepper
Lemon, zest of
Salmon
Salmon fillet (1 ½ pounds)
Salt
Canola oil
Lemon, juice of
Cayenne
Herbs, mixed, chopped
Pistachios, finely grated with a
microplane
Red watercress
2
1
1
1
1
1
2
2
1
1
1
to
to
½
Tbsp.
ea.
ea.
ea.
ea.
ea.
ea.
Tbsp.
Tbsp.
tsp.
Tbsp.
taste
taste
ea.
1
to
2
1
a
2
¼
ea.
taste
Tbsp.
ea.
pinch
Tbsp.
cup
as needed
Harissa Vinaigrette (recipe follows)
Method
1. For the caponata: In a small skillet over low heat, warm the olive oil. Add the onion and
garlic and sweat until tender, about 5 minutes. Add the eggplant and thyme and
increase the heat to medium. Cook until the eggplant is fork-tender, about 5 minutes.
Add the squash, tomatoes, and raisins and cook until the mixture begins to break down
and come together, about 5 minutes. Add the parsley, mint, and vinegar, adjust the
seasoning with salt and pepper, and cook for 2 minutes to heat through. Add the lemon
zest and stir to combine. Remove and discard the thyme.
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2. For the salmon: Preheat the oven to 200°F. Season the salmon with salt and coat
thoroughly with the canola oil. Transfer to a nonstick baking sheet. Bake for 8 to 12
minutes. (The fish will look relatively raw and its texture will be tender.) Drizzle the
lemon juice over and season with the cayenne. Scatter the herbs and pistachios on top.
3. To serve, place some harissa vinaigrette on each of 4 plates and top with some of the
caponata, and a little watercress. Divide the fish and place on top of the caponata.
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HARISSA VINAIGRETTE
Ingredients
Amounts
Cumin seed
Coriander seed
Caraway seed
Aleppo chili powder
Sweet pimentón
Ground cinnamon
Cayenne
Lemon, juice of
Salt
Warm water
1
1
2
1
1
½
to
8-10
2/3
a
1
1-3
tsp.
Tbsp.
tsp.
Tbsp.
Tbsp.
tsp.
taste
ea.
cup
pinch
cup
Tbsp.
Method
1. Toast the whole cumin, coriander and caraway seeds in a dry pan over medium heat
until aromatic. Remove from the hot pan at once to avoid burning.
2. Combine the toasted whole spices, aleppo chili powder, pimentón, cinnamon, and
cayenne in a Vitamix blender and grind to a fine powder.
3. In another Vitamix, blend the garlic and lemon juice with a pinch of salt to a smooth
paste. Add ground spices and ¼ cup olive oil; blend to form a paste.
4. On low speed, add the remaining olive oil to combine; thin with warm water if needed
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WILTED KALE WITH SUNFLOWER TAHINI AND RYE
Yield: 4 portions
Ingredients
Amounts
Tahini
Sunflower seeds, toasted,
1
(or a mix of sunflower, flax, pumpkin,
and sesame)
Garlic cloves, peeled
12
Grapeseed oil
1
Cumin
1
Fennel seed
½
Fenugreek seed
½
Caraway seed
½
Black peppercorns
2
Water
as
Lemon, juice of
¼
Serrano chile
½
Sweet paprika
1
Ginger powder
½
Ground sumac
1
Agave nectar
1½
Salt
1½
Kale
Lacinato kale
Grapeseed oil
Salt
Ground black pepper
Rye bread, Danish-style, dense
torn in small chunks
To finish
Greek yogurt
Mixed seeds: sesame, sunflower,
golden flax, and pumpkin
Garlic oil, reserved
Ground black pepper, toasted
2
4
a
to
½
lb.
ea.
cup
tsp.
tsp.
tsp.
tsp.
tsp.
needed
cup
ea.
tsp.
tsp.
Tbsp.
tsp.
Tbsp.
bu.
tsp.
pinch
taste
cup
1 cup
½ cup
as needed
to taste
Method
1. For the tahini: Preheat oven to 350°F. Place the sunflower seeds in a single layer on a
cookie sheet and toast for 10 minutes until fragrant. Set aside to cool.
2. Place 10 peeled garlic cloves, reserving 2 for later, in a small sauce pot with the
grapeseed oil and place over very low heat to slowly cook the garlic and infuse the oil.
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3. Toast cumin, fennel, fenugreek, caraway, and peppercorns until warm and fragrant,
then grind in a spice grinder or blender into a fine powder. When the seeds have cooled,
the garlic has confited, and the spices have been ground, place ½ cup of water in the
bottom of a blender with half of the seeds and begin to purée into a paste. After a few
minutes, add the rest of the seeds and the lemon juice and continue to blend on medium,
scraping down the sides whenever necessary. When the mix is fairly smooth, add the
cooked garlic cloves, microplane ½ of a Serrano chile, and the 2 raw garlic cloves into the
mix, and slowly drizzle in ¾ cup of oil (reserving the rest for garnish) and the ground
spices. Add the agave, salt, and more water if necessary to keep the mix moving. The
mix should be thinner than peanut butter, but not watery. Taste for seasoning. Add in
salt, lemon, or more spices if you'd like to intensify the flavor.
4. For the kale: Rinse, de-stem, and tear the kale leaves into small random pieces. Heat a
sauce pot on medium-high heat, place the oil in the pan, then drop the cleaned kale into
the pot with a pinch of salt and a couple twists of the pepper mill, and sauté quickly just
wilting the kale. Quickly transfer the kale to a mixing bowl and add the torn kale to
warm it a bit. Taste and adjust for seasoning.
5. To finish, divide the tahini between the 4 plates and spread on the bottom of each plate,
top with yogurt, and then the kale and rye mix. Sprinkle the toasted seeds on top and
drizzle with garlic oil. Crack fresh pepper over the top.
Source: Cortney Burns, 2013. As presented at the
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170
PANGEA TOMATO ROLL
Yield: One roll (2 portions)
Ingredients
Amounts
Okra, blanched
Avocado
Salt
Green onions
Nori sheets
Marinated Tomato Petals
(recipe follows)
Parsnip Rice (recipe follows)
Hijiki Salad (recipe follows)
Soy Miso Glaze (recipe follows)
Wasabi Mayonnaise (recipe follows)
Puffed Wild Rice (recipe follows)
Pickled Parsnip (recipe follows)
1¾
1¾
to
⅓
1
6
oz.
oz.
taste
oz.
ea.
ea.
3½
as
1
1
oz.
needed
tsp.
tsp.
Method
1. Cut the blanched okra into medium to small pieces to make it easier to roll. Set aside.
2. Cut avocado in slices and season it with salt. Set aside.
3. Cut the green onions on a bias and reserve the green part for garnish and the white part
add to the okra. Set aside.
4. Lay a sheet of nori down and make a roll with avocado, okra, and green onions (white
part only). Set aside.
5. On plastic wrap, put Marinated Tomato Petals and then spread Parsnip Rice.
6. Place avocado, then okra, and then green onions on top and roll.
7. Evenly cut roll into 6 pieces.
8. Spread a bed of Hijiki Salad on a plate and place 3 pieces of sushi on top.
9. Put Soy Miso Glaze on top of roll, and then put Wasabi Mayonnaise on top.
10. Garnish with green onions, Puffed Wild Rice, and Pickled Parsnip.
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MARINATED TOMATO PETALS
Ingredients
Amounts
Soy sauce
Mirin
Rice wine vinegar
Tomatoes, blanched, peeled, seeded,
and each cut into 3 petals (6 total)
2
2
1
2
Tbsp.
Tbsp.
Tbsp.
ea.
Method
1. In a cryovac bag, add the soy sauce, mirin, and rice vinegar. Add the tomato “petals”
and mix the tomatoes with the liquid mixture.
2. Vacuum seal the tomatoes.
3. Leave the tomatoes in the refrigerator for a few days for flavors to absorb and develop.
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PARSNIP RICE
Ingredients
Amounts
Parsnips
Pine nuts, toasted
Rice Seasoning (recipe follows)
1 ea.
1 tsp.
1 tsp.
Method
1. With the appropriate attachment, grate the parsnip in a robot coupe. Place grated
parsnip into a bowl.
2. Toast the pine nuts until they are golden brown then process in a robot coupe, or food
processor, until a paste forms.
3. Add the pine nuts and Rice Seasoning to bowl with parsnips and mix to combine.
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RICE SEASONING
Yield: 10 portions
Ingredients
Amounts
Rice vinegar
Sugar
Salt
Kombu, 6” piece
¾
4
2
1
cup
Tbsp.
Tbsp.
ea.
Method
1. Combine all ingredients in a pot and bring it to simmer until sugar and salt dissolve.
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HIJIKI SALAD
Yield: 20 portions
Ingredients
Amounts
Hijiki
Water, to soak hijiki
Bonito stock
Rice vinegar
Maple syrup
Mirin
Soy sauce
Sesame seeds
Shichimi togarashi
Sesame oil
1
as
2
2
2
2
4
1
1
2
cup
needed
pt.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
Tbsp.
Method
1. Soak hijiki in cold water for 30 minutes.
2. Drain and cook hijiki in bonito stock until desired texture. Cool down.
3. Season with rice vinegar, maple syrup, mirin, soy sauce, sesame seeds, shichimi
togarashi, and sesame oil. Taste and adjust seasonings, if necessary.
4. Strain it for use.
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SOY MISO GLAZE
Yield: 10 portions
Ingredients
Amounts
Brown sugar
Soy sauce
Water
Miso
Ginger, grated
½
4
4
4
2
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
Method
1. In a small sauce pan over medium to high heat, combine all ingredients and bring to a
simmer.
2. Strain the mixture. Allow to cool.
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WASABI MAYONNAISE
Yield: 20 portions
Ingredients
Amounts
Cucumber
Mayonnaise
Wasabi powder
2 ea.
3 cups
1 ¾ oz.
Method
1. Cut the cucumber remove the seeds.
2. In a robot coupe or food processor, add the mayonnaise, cucumber, and wasabi powder.
3. Blend until the consistency is very smooth.
4. Strain the mixture. Thickness should be like heavy cream.
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PUFFED WILD RICE
Yield: 10 portions
Ingredients
Amounts
Canola oil, for frying
Wild rice, cooked
as needed
3 ½ oz.
Method
1. In a small pot, heat oil over medium to high heat.
2. Add rice and fry cooked rice until puffed using a chinois to hold the rice in the oil.
3. Reserve for garnish.
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178
PICKLED PARSNIP
Ingredients
Amounts
Water
Sugar
Salt
Black peppercorns
Crushed red pepper
Parsnip, sliced very thin
White vinegar
Árbol chile
12
¾
2
1
3
2
12
5
oz.
cup
tsp.
Tbsp.
Tbsp.
lb.
oz.
ea.
Method
1. In a medium size pot, add water, sugar, salt, peppercorns, and crushed red pepper;
bring to a boil. Take off heat and allow to sit for 10 minutes. Set aside.
2. Blanch the parsnip and set aside.
3. Add the white vinegar to boiled mixture.
4. Place blanched parsnip into appropriate container, and then pour liquid mixture on top.
5. Add árbol chile and allow to sit for 3 days while refrigerated to get the correct pickling
flavor.
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179
ORANGE AND POMEGRANATE SHRUB
Yield: 2 cups
Ingredients
Amounts
Concentrate
Orange, juice of
Pomegranate juice
Apple cider vinegar, raw, unfiltered
Sugar
Lemon, zest of
Club soda
Ice
2
1
1
¼
2
pt.
pt.
cup
cup
Tbsp.
Method
1. For the concentrate: Bring the juices, apple cider vinegar, and sugar to a boil in a medium
saucepan over medium heat; remove from heat and add lemon zestd.
2. Steep for 30 minutes. Strain through a fine-mesh sieve into a glass jar. Cover; chill until
cold.
3. Do ahead: Concentrate can be made 3 days ahead. Keep chilled.
4. For service, mix ½ club soda to every 2 tablespoons concentrate and mix gently. Place in
a beverage dispenser and serve over ice
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FRIDAY
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181
BREAKFAST
Friday, June 19, 2015
Shiitake Mushroom, Beet, Bacon, and Sweet Potato Hash with
Pimentón Aioli and Poached Egg
Portobello Mushroom, Pork and Turkey Sausage with
Chili Garlic Bean Sauce and Arugula
Mixed Paramount Citrus Salad with Wonderful Pistachios and Mint
Muesli with Toasted Wonderful Pistachios, Almonds, and Paramount Oranges
Sweet and Spicy Maple Granola and Vanilla Yogurt Parfaits with Fresh Berries
Whole Wheat Lemon, Dried Blueberry, and Almond Scones
Lemon Chickpea Breakfast Muffins with Toasted Wonderful Pistachios
Paramount Oranges, Apples, Pears, and Baby Bananas
Bowls of Fresh Grapes and Fresh Berries
Assorted Greek Yogurts
Beverages
Watercress Energy Shooters
POM Juices
Coffee and Tea
Sponsored by:
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182
SHIITAKE MUSHROOM, BEET, BACON & SWEET POTATO
HASH, WITH PIMENTÓN AIOLI AND POACHED EGG
Yield: 8 portions
Ingredients
Amounts
Portabella mushroom “bacon”
Portabella mushrooms, sliced into
¼” strips
Olive oil
Mesquite grill seasoning
2 ea.
1 Tbsp.
1 tsp.
Sweet potato, peeled and cut into ½”pieces 1
Red potatoes, cut into ½” pieces
1
Beets, large, peeled and cut into ½”pieces 1
Bacon, minced
¼
Red onion, diced
½
Italian parsley, minced
3
Kosher salt
½
Cayenne
¼
Shiitake mushrooms, stemmed and sliced, 3
sautéed with 1 Tbsp. olive oil
Eggs, large, poached
8
Vinegar
¼
Salt
2
cup
cup
cup
cup
cup
Tbsp.
tea.
tsp.
cups
ea.
cup
tsp.
Pimenton Aioli(recipe follows)
Method
1. For the portabella mushroom “bacon”: Heat oven to 325˚F. Brush sliced mushrooms with
olive oil and spread in a single layer on a baking sheet. Sprinkle seasoning over the
mushrooms and place in oven. Bake for 50 minutes, or until crisp, turning each slice
over every 10 minutes. Remove from the oven and spread on cooling rack.
2. For the hash: Fill a large pot that fits a steamer rack with enough water to come just to the
bottom of rack. Bring the water to boil over high heat.
3. Place the diced potato on a steamer rack, cover pot, and steam until the potatoes are
tender, about 10 to 13 minutes. Transfer to sheet pan to cool.
4. Place the beets on steamer rack and steam until tender, about 10 minutes. Transfer to the
sheet pan with the potatoes.
5. Cook the bacon in a large heavy skillet over medium heat until brown and crisp. Drain
all but 1 tablespoon of the fat. Add the red onion and parsley, season with salt and
cayenne pepper, and sauté until the onion is starting to color.
6. Add the par-cooked vegetables and sauté over medium-high heat until the vegetables
start to color.
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7. Add the sautéed shiitake mushrooms and cook the hash until brown on the bottom,
about 4 minutes. Continue cooking until heated through, stirring up the bottom crust
occasionally, about 10 minutes.
8. 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.
9. 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.
10. To serve: Divide the hash individual katori cups and add one poached eggs to each dish
and top with mayo and portobella ‘bacon’.
Note: If you want to prepare the eggs ahead of time, slip the poached eggs into a bowl of ice
water, and just before plating the hash; return them to the simmering water for 10 to 20
seconds to warm.
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184
PIMENTÓN AIOLI
Ingredients
Amounts
Garlic, fresh, minced fine
Lemon, juice of
Pimenton (smoked paprika)
Light mayonnaise
Water
Salt
Ground black pepper
Lemon, juice of
1
2
1
1
1
½
to
to
tsp.
Tbsp.
Tbsp.
cup
Tbsp.
tsp.
taste
taste
Method
1. For the pimenton mayo: Place the garlic, lemon juice, pimenton, and mayonnaise in a food
processor and purée until smooth and frothy. Add the water if too thick and season with
salt and pepper; add more lemon juice to taste.
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185
PORTABELLA MUSHROOM, PORK & TURKEY SAUSAGE
WITH CHILI GARLIC BEAN SAUCE AND MICRO ARUGULA
Yield: 40 portions
Ingredients
Amounts
Turkey, diced, frozen for 2 hours
Pork fatback, diced, frozen 2 hours
Ice cubes
Palm sugar
6
1
8
2
Garlic, minced
2
Ginger, minced
3
Salt
3
Garlic powder
3
Ground black pepper
3
Pink curing salt, No. 1
1
Thai red chiles, minced
4
Fish sauce, Red Boat
¼
Roasted Mushroom Base (recipe follows) 3
Micro arugula
Chili garlic bean sauce
lb.
lb.
oz.
oz.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
Tbsp.
ea.
cup
lb.
as needed
as needed
Method
1. Combine the meat and the fatback together in a grinder that has been set up with the
small (⅛-inch) plate. Grind the meat into a bowl set over ice. Add ½ of the ice to the
meat and fat and grind again. Repeat two more times until you have used all the ice; add
the sugar in with the meat on the last grind. The meat should look paste-like and be pink
in color.
2. In a small bowl, combine the garlic, ginger, salt, garlic powder, black peppercorns,
curing salt, Thai chiles and fish sauce. Add the mushroom base, and using your hands,
knead the salt mixture into the meat like dough until the mixture is smooth and all the
ingredients are mixed in.
3. Mix all ingredients and let sit for at least one hour before forming into patties or put into
casings. Cook on a flattop until colored and cooked through.
4. When plating, garnish with some sauce and a little micro greens.
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ROASTED MUSHROOM BASE
Ingredients
Amounts
Crimini mushrooms, diced ¼”
Portabella mushrooms,
gills removed, diced
Kosher salt
Ground black pepper
Mushroom powder
½ cup
1 lb.
1 lb.
½ tsp.
¼ tsp.
1 tsp.
Method
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. Use this base for the
mushroom turkey sausage.
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187
PARAMOUNT CITRUS SALAD WITH WONDERFUL
PISTACHIOS AND MINT
Yield: 4 portions
Ingredients
Amounts
Wonderful Citrus oranges
Mint, chopped
Wonderful Citrus lemon, juice of
Wonderful pistachios, roasted, chopped
4
1
1
1
ea.
Tbsp.
Tbsp.
Tbsp.
Method
1. With a knife, cut away the peel and white pith of the orange. Cut into segments. Gently
toss with the mint, lemon juice, and pistachios.
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188
MUESLI WITH TOASTED WONDERFUL PISTACHIOS AND
ALMONDS, PARAMOUNT ORANGES
Yield: 6 portions
Ingredients
Amounts
Steel cut oats, cooked
1
Rolled oats
½
Milk, reduced fat (2%)
2/3
Greek yogurt, plain and low fat
2/3
Vanilla extract
1
Wonderful Citrus orange, juice of
2/3
Honey
¼
Wonderful Citrus oranges, peeled and diced
Wonderful pistachios, toasted, chopped 1
Wonderful almonds, toasted, chopped
1
cup
cup
cup
cup
tsp.
cup
cup
1½
cup
cup
cups
Method
1. Mix the first five ingredients in a large bowl.
2. Let the mixture stand for five minutes to soften the oats.
3. Whisk orange juice and honey in a medium bowl.
4. Stir in the almonds and pistachios, then the 3 cups of diced oranges.
5. Cover and chill.
6. Spoon into bowls once it is ready to serve.
Note: This can be made 2 hours in advance.
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189
WATERCRESS ENERGY SHOOTERS
Yield: 16 (2 ounce) portions
Ingredients
Amounts
Watercress
Baby spinach
Mango purée
Pineapple purée
Pineapple juice
Yogurt
Ice cubes
Wonderful Citrus orange, juice of
1
1
1
½
11
½
½
as
cup
cup
cup
cup
oz.
cup
cup
needed
Method
1. Place watercress, spinach, mango, pineapple, pineapple juice, yogurt, and ice in a
Vitamix 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.
Source: B&W Quality Growers, as served at the 2013 Flavor Summit conference.
MENUS OF CHANGE
JUNE 2015
190
SWEET AND SPICY MAPLE GRANOLA
Ingredients
Amounts
Oatmeal, dry
Dry roasted Wonderful almonds
Honey
Molasses
Maple syrup
Almond oil
Almond butter, smooth
Ground cinnamon
Ground allspice
Red or cayenne pepper
Dried blueberries, sweetened
360
227
80
80
80
50
25
10
2
1
245
g
g
g
g
g
g
g
g
g
g
g
Method
1. Preheat oven to 350°F. Line baking sheet with foil and spray with nonstick cooking
spray.
2. In a large bowl, mix oatmeal and almonds together. In a separate microwave safe bowl,
stir together honey, molasses, maple syrup, almond oil, and almond butter. Heat
mixture in the microwave at 30-second increments. Stir in between until the mixture
becomes pourable. Pour all at once over the oatmeal and almond mixture and add
spices, stir to combine wet and dry ingredients.
3. 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. Remove the granola from the oven
and cool slightly, then stir in blueberries. Once completely cooled, granola can be stored
in an airtight container for up to 3 weeks.
.
MENUS OF CHANGE
JUNE 2015
191
WHOLE WHEAT LEMON, DRIED BLUEBERRY, AND
WONDERFUL ALMOND SCONES
Yield: 12 medium or 16 small
Ingredients
Amounts
Old-fashioned rolled oats
52 g
Whole wheat pastry flour
708 g
Sugar
75 g
Baking powder
10 g
Baking soda
1 g
Salt
2 g
Unsalted butter, cold, cut into bits
85 g
Wonderful Citrus lemon, zest of
1 ½ ea.
Wonderful almonds, sliced, toasted, chopped
Dried blueberries
85 g
Egg, large
50 g
Buttermilk, well-shaken
130 g
Buttermilk, well-shaken, for brushing
65 g
Sugar, coarse (optional), for decoration
155
g
Method
1. Place a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet
with parchment. Set aside.
2. In a spice grinder, grind enough of the rolled oats to make a scant ½ cup of fine flour.
Transfer to a large bowl. Blend in the whole wheat flour, sugar, baking powder, baking
soda, and salt.
3. With a pastry blender or two knives, cut the butter into the flour until the mixture
resembles uneven pebbles. Stir in the grated lemon zest, almonds, and dried blueberries.
4. Whisk the egg into the ½ cup of buttermilk in a small bowl. Pour the liquid into the dry
ingredients. With a rubber spatula, lightly stir and fold in the wet ingredients just until
the dry ingredients are moistened. Do not over mix.
5. Turn the dough out onto a floured surface. Gently knead 4 or 5 times, incorporating any
loose dough as you go. The dough should be slightly moist. Work in a little more flour if
it feels sticky. Shape the dough into 2 rounds about 6-inch diameter. Cut each round into
6 to 8 wedges.
6. Transfer the wedges to the prepared baking sheet, leaving ½ inch between them. Brush
with buttermilk on top and, if desired, dust with coarse sugar. Bake until the bottoms
are golden, 13 to15 minutes. Rotate the baking sheet halfway through for even baking.
Transfer the scones to a cooling rack. Eat warm or at room temperature.
Source: Adapted from: Whole Grains, Every Day, Every Way (Random House, 2006)
MENUS OF CHANGE
JUNE 2015
192
LEMON CHICKPEA BREAKFAST MUFFINS WITH TOASTED
WONDERFUL PISTACHIOS
Yield: 12 muffins
Ingredients
Amounts
Chickpeas, 15 oz. can (1¾ cups),
1 ea.
drained and rinsed
Wonderful Citrus lemons, zest of
2 ea.
Wonderful Citrus orange, zest of
1 ea.
Wonderful Citrus lemon, juice of, freshly squeezed 22
Wonderful Citrus orange, juice of, freshly squeezed 22
50 g
Sugar
100 g
Egg yolks
30 g
Whole wheat flour, sifted
105 g
Baking powder
8 g
Salt
2 g
Ground cardamom
2 g
Wonderful pistachios, toasted and ground20 g
Egg whites
70 g
Sugar
7 g
Ground cardamom
0.5 g
g
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.
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193
MORNING BREAK
MENUS OF CHANGE
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194
SPICY SALMON POKE WITH GINGER, SCALLIONS, AND
BLACK SESAME SEEDS
Yield: 4-6 portions
Ingredients
Amounts
Sushi grade salmon, cubed
Onions, diced
Green onions, chopped
Hawaiian salt
Crushed red chili flakes
Furikake flakes
or Japanese rice seasoning
Shoyu sauce
Sugar
Sesame oil
1
¼
¼
1
1
4
lb.
cup
cup
Tbsp.
Tbsp.
Tbsp.
2 oz.
4 oz.
1 tsp.
Method
1. Combine all the ingredients in a bowl and mix well.
2. Refrigerate until ready to serve.
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LUNCH
Walk Around Tasting Lunch
Friday, June 19, 2015
NuTek Salt
Reduced Sodium Whole Grain Flatbread featuring NuTek Salt with Apples, Grilled Red Onions, and
Fresh Ricotta
Reduced Sodium Whole Grain Meatball Flatbread featuring NuTek Salt with Mozzarella, Marinara,
Basil, and Olive Oil
Reduced Sodium Whole Grain Flatbread with Bacon featuring NuTek Salt, topped with Yogurt
Sauce, Radishes, Arugula, and Lemon Zest
Bush’s Best Beans
Pozole with Bush’s White Beans, Pork, Ancho Chiles, Cabbage, and Cilantro
Red Quinoa, Bush’s Navy Bean, and Rosemary Grilled Zucchini Salad with Cilantro Lime Dressing
Chobani
Crispy Pork Belly Skewers with Asian Pear Kimchi Slaw featuring
Chobani Yogurt
Summer Beet Salad with Red Watercress and Herbed Chobani Yogurt
Paramount Citrus/Wonderful Almonds & Pistachios/
POM Wonderful
Wonderful Pomegranate Glazed Grilled Lamb with Greek Yogurt, Pita Chips, Cucumber and Mint
Salsa
Summer Cucumber and Paramount Citrus Salad
Dessert Station
Fresh Berries with Whipped Crème Fraîche
Ginger Crinkle Cookies
Beverage
Wonderful Pomegranate Lemonade
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196
REDUCED SODIUM WHOLE GRAIN FLATBREAD
FEATURING NUTEK SALT WITH APPLES, GRILLED RED
ONIONS, AND FRESH RICOTTA
Yield: 8 portions
Ingredients
Amounts
White sauce
Butter
All-purpose flour
Milk
Fontina cheese, grated
Cayenne
Ground nutmeg
Salt
Crème fraîche
Red onion
Olive oil
Salt
Ground black pepper
Pink Lady apples, quartered
cored, cut into ½ -inch wedges
Rosemary, minced
Sage, minced
Thyme, minced
2
2
1
¾
¼
¼
1
¼
Tbsp.
Tbsp.
cup
cup
tsp.
tsp.
tsp.
cup
2
2
to
as
2
ea.
Tbsp.
taste
needed
ea.
1 Tbsp.
1 Tbsp.
1 Tbsp.
Reduced Sodium Whole Grain Flatbread 2 ea.
Ricotta cheese
1 cup
Method
1. For the white sauce: Heat butter in a medium saucepan over low heat until melted and
just beginning to foam. Whisk in 2 tablespoons flour; cook, stirring often, until flour
begins to smell nutty, about 5 minutes. Whisk in milk; cook gently over low heat,
stirring often, until mixture thickens, about 20 minutes. Add cheese; whisk until
combined. Season white sauce to taste with cayenne, nutmeg, and salt.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place onion in a
medium bowl. Drizzle with 2 teaspoons oil; season with salt and pepper. Grill onion,
turning occasionally, until tender, about 10 minutes. Transfer to a large bowl. Place
apples in same medium bowl; drizzle with 2 teaspoons oil. Grill, turning occasionally,
until charred in spots and tender, about 12 minutes.
3. Transfer apples to large bowl with onion; add rosemary, sage, and thyme. Toss to
combine. Season with salt and pepper and cover; keep warm.
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4. Rewarm white sauce over medium-low heat, stirring occasionally. Stir in crème fraîche
and set aside.
5. Grill flatbreads, watching carefully and moving as needed to promote even cooking and
prevent burning, until charred and crisp on bottom, 1 to 2 minutes. Turn flatbreads over
and cook until crisp and cooked through, 1 minute longer. Transfer flatbreads to a work
surface.
6. Spread some of the warmed sauce over each flatbread. Top sauce with apple mixture;
sprinkle the ricotta over the top. Cut flatbreads into wedges.
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198
REDUCED SODIUM WHOLE GRAIN MEATBALL
FLATBREAD FEATURING NUTEK SALT WITH
MOZZARELLA, MARINARA, BASIL, AND OLIVE OIL
Yield: 12 portions
Ingredients
Amounts
Reduced Sodium Whole Grain Flatbread 2
Marinara Sauce (recipe follows)
2
Reduced Sodium Meatballs, halved
12
Mozzarella cheese
2
Olive oil
¼
Basil, stemmed
1
Ground black pepper
as
ea.
cups
ea.
cups
cup
cup
needed
Method
2. Assemble the flatbreads by spooning the marinara sauce onto each.
3. There will be six portions so arrange the halved meatballs onto each slice, top with the
mozzarella cheese, and bake for 8 to 10 minutes.
4. Top with the olive oil, fresh basil, and fresh ground black pepper; cut into sixths.
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MARINARA SAUCE
Yield: 1 quart
Ingredients
Amounts
Tomatoes, whole San Marzano
28 oz. can
Water
Pure olive oil
Onions, minced
Red pepper flakes
Salt
Dried oregano
Basil sprigs
1 ea.
1
3
½
8
a
1
¼
1
cup
oz.
lb.
ea.
pinch
tsp.
tsp.
ea.
Method
1. Pour the tomatoes into a large bowl and crush; add the water and stir to combine.
2. In a medium sized pot, heat the oil and add the onions. Cook the onions until just
starting to color, then add the garlic and cook until just starting to sizzle.
3. Add the tomatoes, red pepper flakes, salt, dried oregano, and the basil sprig; simmer
until the flavor is fully developed, stirring frequently, skimming, and tasting though out
cooking time. Simmer at least half an hour.
4. Purée the sauce through a food mill.
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200
REDUCED SODIUM WHOLE GRAIN FLATBREAD WITH
BACON FEATURING NUTEK SALT, TOPPED WITH YOGURT
SAUCE, RADISHES, ARUGULA, AND LEMON ZEST
Yield: 12 portions
Ingredients
Amounts
Yogurt
1
Lemon, juice of
3
Ground black pepper
as
Reduced Sodium Whole Grain Flatbreads 2
10-inch, featuring NuTek Salt
Olive oil
¼
Reduced Sodium Bacon, diced, cooked
8
Radishes, sliced
½
Arugula, stemmed
3
Lemon, zest of
1
cup
Tbsp.
needed
ea.
cup
oz.
cup
cups
Tbsp.
Method
2. Mix the yogurt in a bowl with the lemon juice and pepper.
3. Assemble the flatbread by drizzling each piece with the olive oil, then sprinkling the
bacon evenly over both pieces. Bake for 8 to 10 minutes.
4. Top with a drizzle of the yogurt sauce, some of the radishes, arugula, and lemon zest.
5. Cut and serve immediately.
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201
POZOLE WITH BUSH’S WHITE BEANS, PORK, ANCHO
CHILES, CABBAGE, AND CILANTRO
Ingredients
Amounts
Stock
Chicken stock
Pigs’ feet, medium, well-scrubbed
and split lengthwise (plus 1½ lb.
meaty pork neck bones)
White onion, sliced
Garlic head, cut in half
1 gal.
3 ea.
2 ea.
1 ea.
Soup
Ancho chiles, large, dried, stemmed,
2
seeded, and deveined
Guajillo chiles, large, dried, stemmed,
2
seeded, and deveined
Pork shoulder
3
Salt
2
Ground cumin
½
Ground coriander
¼
Oregano
½
Canola oil
¼
White onions
3
Garlic cloves
6
Tomatoes, canned, fire roasted
1
Bush’s Hominy®, drained and rinsed
2
®
Bush’s White Beans , drained and rinsed 2
Garnishes
Cabbage, head, cored and very
thinly sliced
Radishes, thinly sliced
White onion, finely chopped
Dried oregano
Limes, cut into wedges
Tortillas strips
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202
ea.
ea.
lb.
tsp.
tsp.
tsp.
tsp.
cup
ea.
ea.
qt.
qt.
qt.
½ ea.
8-10
1½
1/3
2-3
1
ea.
cups
cup
ea.
cup
Method
1. For the stock: Combine the chicken stock and pigs feet in a stock pot and bring to a
simmer; add the onions and garlic head and cook for 60 minutes.
3. For the soup: Tear the chiles into large, flat pieces and toast them, a few at a time, on a
griddle or heavy skillet set over medium heat.
4. Using a metal spatula, press them firmly against the hot surface until they crackle and
blister, then flip them over and press them down again. Cool and grind in a spice
grinder.
5. Cut the pork into 8 ounce chunks and season with salt, cumin, coriander, and oregano.
6. Add canola oil to a heavy duty pot and turn up to medium high until the oil is lightly
smoking. Add your meat and reduce the heat to medium, and let it sear until just the
bottom side is deeply colored, about 5 minutes. Turn meat over and repeat to the other
side making sure to get a nice deep color. The key trick here is not to move the meat
around and don’t worry about searing every edge- just focus on the top and bottom.
7. Remove the meat and set aside while you cook the base of the soup. In the same pot, add
the onions and garlic and stir to combine, cooking until they start to color. Add the
ground spices and cook for another few minutes. Add the tomatoes to the pot along
with the browned pork, prepared stock cover, and place in the preheated oven for about
2 hours.
8. Remove from the oven and break up the pork pieces. Add the hominy and beans and
more stock and bring to a simmer for 20 minutes. Season with 1 teaspoon of salt and
ladle the soup into large bowls, topping with shredded cabbage and some sliced
radishes.
9. Place all garnishes in separate small bowls for the guests to choose and serve their own.
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203
RED QUINOA, BUSH’S NAVY BEAN AND ROSEMARY
GRILLED ZUCCHINI SALAD WITH CILANTRO LIME
DRESSING
Yield: 8 portions
Ingredients
Amounts
Salad
Water
¾
Bay leaf
1
Red quinoa
½
Salt
½
Lime, juice of
1
Bush’s Navy Beans®, drained and rinsed 15
cup
ea.
cup
tsp.
Tbsp.
oz.
Grilled zucchini
Yellow zucchini
Olive oil
Rosemary, minced
Pimentón (smoked paprika)
2
3
1
1
ea.
Tbsp.
Tbsp.
tsp.
Almonds, sliced, toasted
Sunflower seeds, toasted
Olive oil
Cilantro, chopped
¼
¼
2
½
cup
cup
Tbsp.
cup
Dressing
Garlic
Serrano, seeded and minced
Lime, juice of
Lime, zest of
Lemon, juice of
Cumin seed, toasted
Salt
Cayenne
Olive oil
2
1
¼
1
3
½
½
¼
½
tsp.
ea.
cup
ea.
Tbsp.
tsp.
tsp.
tsp.
cup
Garnish
Cilantro sprigs
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Method
1. For the salad: Bring the water and bay leaf to a boil in a small saucepot and add the
quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and
let rest for 10 minutes. Fluff with a fork and season with the salt and lime juice. Cool
completely and add the beans; set aside.
2. For the grilled zucchini: Preheat the grill to high. Cut off the stems and cut lengthwise into
½-inch-thick planks. Place in a bowl with the olive oil, rosemary, and the pimentón. Toss
to combine. Grill on both sides until colored and cooked, about 6 minutes. Remove and
cool, and cut into small chunks.
3. Add grilled zucchini to the bowl of beans and quinoa. Add most of the toasted nuts,
olive oil, and cilantro and toss to combine; set aside some of the toasted nuts for garnish.
4. For the dressing: Combine all the ingredients except for the olive oil in a blender and
purée until combined. Add the olive oil while the blender is running to create a creamy
dressing. Set aside.
5. To finish the salad: Pour half the vinaigrette over the salad and stir to coat. Taste and add
more until the balance is to your liking. Serve on a small plate and top with the reserved
toasted nuts and a cilantro sprig.
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205
CRISPY PORK BELLY SKEWERS WITH ASIAN PEAR KIMCHI
SLAW FEATURING CHOBANI YOGURT
Yield: 10 portions
Ingredients
Amounts
Asian pear kimchi slaw
Chobani plain whole milk yogurt
Mayonnaise
Rice vinegar
Soy sauce
Gochugaru chili powder
Sesame oil
Sesame seeds
Kimchi, julienne
Asian pear, julienne
Napa cabbage, fine julienne
Red cabbage, fine julienne
Carrot, fine julienne
Red bell pepper, fine julienne
Honey
1
1
¼
2
4
2
4
1½
1
1
½
½
½
2
cup
cup
cup
Tbsp.
tsp.
tsp.
tsp.
cup
cup
cup
cup
cup
cup
Tbsp.
Korean BBQ sauce
Doenjang (fermented soybean paste)
Gochujang (fermented chili paste)
Honey
Mirin
Rice vinegar
Garlic, granulated
Onion, granulated
Ginger, minced
Sesame oil
Sesame seeds, toasted
Soy sauce
Water
¼
½
4
¼
2
1½
1
4
2
2
1
6
cup
cup
tsp.
cup
tsp.
tsp.
Tbsp.
tsp.
tsp.
tsp.
Tbsp.
Tbsp.
To serve
Pork belly, cut ½” thick and 2” long
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206
4 lb.
Method
1. For the Asian pear kimchi slaw: Combine yogurt, mayonnaise, vinegar, soy sauce,
gochugaru chili powder, sesame oil, and sesame seeds. Add kimchi, pear, cabbage,
carrot, red bell pepper, and honey. Mix well to combine and reserve.
2. For the Korean BBQ sauce: Combine all ingredients in a small sauce pot, bring to a simmer
and whisk to combine. Remove from heat and reserve.
3. To serve: Heat a large sauté pan over medium high heat. Add pork belly pieces and cook
until edges become light brown. Flip over and cook for 1 additional minute. Baste with
BBQ sauce. Divide pork belly between 4 plates. Top with Asian pear kimchi slaw and
serve immediately.
Source: Tim Reardon, Chobani, 2015. As presented at the 2015 Menus of Change ® conference.
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207
SUMMER BEET SALAD WITH RED WATERCRESS AND
HERBED CHOBANI YOGURT
Ingredients
Amounts
Red beets
Golden beets
Bay leaves
Thyme sprigs
Garlic cloves
Salt
½
½
2
2
2
2
lb.
lb.
ea.
ea.
ea.
Tbsp.
Orange, juice of
Salt
Ground black pepper
3
1
3
to
to
oz.
Tbsp.
Tbsp.
taste
taste
Chobani yogurt
Coriander seeds, ground
Cumin seeds, ground
Lemon, zest of
Salt
Ground black pepper
3
¼
¼
¼
to
to
oz.
tsp.
tsp.
ea.
taste
taste
Avocado, medium
Parsley, chopped
Mint, chopped
1 ea.
1 tsp.
1 tsp.
Method
1. Place the beets in 2 separate pots and fill with water to cover. Divide the bay leaves,
thyme sprigs, garlic, and salt between the pots. Bring to a boil. Reduce the heat and
bring to a simmer. Cook until the beets are fork-tender, about 30 minutes. (The smaller
the beets, the quicker they will cook.) Let the beets cool in the water. Drain, removing
and discarding the bay leaves, thyme, and garlic. Peel the beets, cut into ½-inch dice,
and place in separate bowls.
2. In a small bowl, whisk together the orange juice, balsamic vinegar, olive oil, and salt and
pepper to taste. Divide among the beets, toss to coat, and marinate in the refrigerator
overnight.
3. In a small bowl, whisk together the yogurt with the coriander, cumin, lemon zest, salt,
and pepper to taste. Set aside.
4. Just before serving, cut the avocado into ½-inch dice, divide between the beets, and toss.
Drizzle the yogurt on each of 4 plates. Top with each of the beet mixtures, garnish with
the parsley and mint, and serve chilled or at room temperature.
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208
WONDERFUL POMEGRANATE GLAZED GRILLED LAMB
WITH GREEK YOGURT, PITA CHIPS, AND CUCUMBER,
MINT SALSA
Yield: 6-8 portions
Ingredients
Amounts
POM Glaze
POM Wonderful Pomegranate Juice
2
Brown sugar
1
Wonderful Citrus orange, juice and zest of2
Crushed red pepper flakes
1
cups
cup
ea.
tsp.
Lamb and marinade
Boneless leg of lamb
POM Wonderful Pomegranate Juice
Olive oil, high quality
Cumin
Rosemary sprig
Thyme sprigs
Salt
Ground black pepper
3
1
½
1
3
1
3
to
to
lb.
cups
cup
tsp.
ea.
ea.
ea.
taste
taste
Cucumber and mint “salsa”
European cucumber
Wonderful Citrus lemon, zest of
Salt
Olive oil, high quality
Mint
1
1
to
as
1
ea.
ea.
taste
needed
bu.
Whole wheat pita bread, cut for chips
Salt
Ground black pepper
Hummus (recipe follows)
Greek yogurt
to
to
1
1
taste
taste
cup
cup
Method
1. For the POM Glaze (can be made the day before): Prepare fresh pomegranate juice, if
necessary. Combine 2 cups pomegranate juice, 1 cup brown sugar, juice and zest from 2
oranges, and 1 teaspoon crushed red pepper flakes in a saucepot. Bring to a simmer, and
reduce to syrup consistency. Remove from heat and allow to cool.
2. For the marinade: Rinse the meat and pat dry, cut into strips. Arrange in a low baking
dish. Combine 1 cup pomegranate juice, ½ cup olive oil, 1 teaspoon cumin, 3 cloves
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209
smashed garlic, 1 sprig rosemary, and 3 sprigs thyme in a bowl; stir well to combine.
Pour marinade over lamb. Cover and refrigerate for at least 4 hours prior to grilling.
3. For the lamb: Remove the lamb from the marinade and let the meat come to room
temperature before grilling. Preheat grill to medium-high heat. Once the meat has come
to temperature, season with salt and pepper, and grill for approximately 20 to 25
minutes to medium rare (an internal temperature of 125°–130°F). 4. As soon as you flip
the lamb, begin basting it with the POM Glaze. Continue basting throughout the
cooking process, then remove from heat and let rest 10 minutes before slicing.
4. For the cucumber and mint “salsa”: Peel and split the cucumber lengthwise and remove the
seeds. Small dice the cucumber and zest the lemon over the dice. Season with salt and
olive oil, then add 5 or so rough-chopped mint leaves. Let stand at room temperature.
5. To assemble the cup: Toss the cut pita bread with olive oil and season it with salt and
pepper, then toast in a 375°F oven. Spread the hummus on the warm pita chip, and then
place in cup, top with lamb, then top with the cucumber salsa and a drizzle of Greek
yogurt.
MENUS OF CHANGE
JUNE 2015
210
HUMMUS
Yield: Ten-¼ cup portions
Ingredients
Amounts
Garbanzo beans,
2
canned, drained, rinsed
Tahini
½
¼
Garlic clove, fresh, finely crushed
1
Lemon, juice of
2
Salt
½
Spice blend
1
(ras al hanout, tabil, herbes de Provence)
cups
cup
cup
ea.
oz.
tsp.
tsp.
Method
1. Place all ingredients into a food processor and purée until smooth. Adjust seasoning.
MENUS OF CHANGE
JUNE 2015
211
SUMMER CUCUMBER AND WONDERFUL CITRUS SALAD
Yield: 4 portions
Ingredients
Amounts
Cucumbers, peeled and chopped
Red bell pepper, chopped
Green onions, white and green
thinly sliced
Garlic clove, minced
Wonderful Citrus lemon, juice of
Wonderful Citrus lime, juice of
Sugar
Salt
Ground black pepper
Paramount Citrus orange, segments
2 ea.
1 ea.
1 ea.
1
1
1
1
1
½
1/8
2
ea.
ea.
ea.
tsp.
tsp.
tsp.
tsp.
ea.
Method
1. In a medium-size bowl, stir together the cucumber, bell pepper, green onion, and garlic.
2. In a small dish, whisk together the lemon juice, lime juice, olive oil, sugar, salt, and black
pepper.
3. Pour the dressing over the vegetables and stir to coat all ingredients. Add the orange
segments and toss. Cover and refrigerate for at least 30 minutes before serving to allow
the flavors to blend.
MENUS OF CHANGE
JUNE 2015
212
GINGER CRINKLE COOKIES
Yield: 27 cookies
Ingredients
Amounts
All-purpose flour
Kamut flour
Whole wheat flour
Baking powder
Baking soda
Salt
Cinnamon
Ground ginger
Ground nutmeg
Prune purée
Brown sugar
Egg, large
Molasses
Demerara Sugar for rolling cookies
245
63
120
6
6
3
4
4
2
165
54
175
50
45
as
g
g
g
g
g
g
g
g
g
g
g
g
g
g
needed
Method
1. Preheat oven to 375°F. Line a couple of baking sheets with parchment paper.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon,
ginger, and nutmeg. In a stand mixer fitted with a whisk attachment, beat together the
prune purée, butter and brown sugar. Add the egg and beat until the batter is slightly
frothy, about 1 minute. Beat in the molasses. With the mixer on low speed, add the dry
ingredients in three installments. Refrigerate the cookie dough for at least 1 hour or
overnight. The dough might expand while it chills.
3. Using an oiled ice cream scooper, form the cookie dough into 2 ½ tablespoon balls of
cookie dough. Roll the prepared baking sheets, spacing the cookies about 2 inches apart.
Press the balls to slightly flatten.
4. Bake the cookies in the center of the oven until the tops are crinkled and edges are set, 12
to 15 minutes. Cool completely on wire racks.
Source: Sunsweet, as presented at the 2015 Menus of Change® conference.
MENUS OF CHANGE
JUNE 2015
213
POMEGRANATE LEMONADE
Yield: 8 portions
Ingredients
Amounts
Pomegranate concentrate
Lemon, juice of
Water
Sugar
Ice, crushed
½
3
4
3
as
cup
Tbsp.
cups
Tbsp.
needed
Method
1. Combine all ingredients except for the ice in a large pitcher and stir to combine and
dissolve the sugar.
2. Serve over crushed ice.
MENUS OF CHANGE
JUNE 2015
214
RECIPE INDEX
A
Compressed Watermelon with Spot Prawns and
Crisp Shallots Featuring Hellman’s Light
Mayonnaise ................................................... 130
Corned Tempeh .................................................. 142
Crispy Pork Belly Skewers with Asian Pear
Kimchi Slaw featuring Chobani Yogurt ........ 206
A Hint of Mint Green Smoothie .......................... 94
Alaskan King Crab Shooter with Vanilla, Avocado,
and Mango .................................................... 123
Amaranth with Confit Tomatoes, Caramelized
Pumpkin, and Dehydrated Herbs .................. 106
Ancho Spiced Black Bean Burger with Daiya
Cheddar Style Cheese, Red Onion, Watercress,
and Guajillo Chile Avocado Spread ............... 84
F
Farro, Arugula, and Watercress Salad, featuring
Paramount Citrus Supremes, Toasted Wonderful
Pistachios, and Paramount Lemon Dill Dressing
....................................................................... 160
Fava-Ghanoush .................................................... 69
Frittata with Sautéed Mushrooms, Black Beans,
Queso Fresco, and Green Tomatillo-Avocado
Salsa ................................................................ 92
B
Basil Walnut Pesto ............................................ 125
Beef and Mushroom Burger, Chipotle Mayonnaise,
Enoki Fries .................................................... 148
Berry, Ginger, and Lemon Shrub ........................ 53
Black Pepper Caramel Glaze ............................. 147
Bush’s Black Bean and Roasted Corn Cake with
Avocado and Red Watercress ....................... 139
Bush’s Garbanzo Falafel Pita with Spicy Bush’s
White Bean Tahini, Cucumber and Tomato
Salad ............................................................. 157
G
Ginger Crinkle Cookies ..................................... 213
Greek Yogurt Parfaits with Orange and Lime Salad
......................................................................... 52
Green Goddess Dressing ...................................... 72
Greens with Yogurt
Cacik ............................................................. 129
Guajillo Chile Avocado Spread ........................... 85
C
Caramelized Cauliflower-Chicken Burger with
Fava-Ghanoush and Spicy Tomato Jam on
Slider Bun featuring NuTek Salt .................... 67
Catfish Banh Mi Sandwich
Caramel Black Pepper Glaze, Spicy
Mayonnaise, and Traditional Garnish ...... 144
Cha Lua Vietnamese Mushroom Ham ................ 58
Chicken Coconut Kaffir Lime Soup with
Mushrooms, Chili Oil, and Cilantro, featuring
Knorr Ultimate Low Sodium Roasted Chicken
Base ................................................................ 61
Chipotle Tomato Salsa ...................................... 164
Chocolate Chip Cookie...................................... 133
CIA Custom Blend Taco Seasoning Mix .......... 165
Cilantro Cayenne Lime Aïoli .............................. 83
Citrus-Cured Salmon ........................................... 95
Coffee Flour Superfood Energy Bars .................. 51
Coffee Flour Superfood Granola ......................... 96
MENUS OF CHANGE
JUNE 2015
H
Harissa Vinaigrette ............................................. 168
Herb Roasted Alaskan King Salmon with Summer
Vegetable Caponata, Red Watercress,
Pistachios, and Harissa Vinaigrette ............... 166
Hijiki Salad ................................................ 117, 175
Hummus ............................................................. 211
I
Indian Spiced Mushroom-Angus Burger, Grilled
Portobello Mushrooms and Chipotle
Mayonnaise on Slider Bun Featuring NuTek
Salt .................................................................. 65
Indian Street Burger ........................................... 151
215
K
Kale Salad with Pecorino Cheese, Pumpkin Seeds,
and Grapes .................................................... 121
L
Lemon Chickpea Breakfast Muffins with Toasted
Wonderful Pistachios .................................... 193
Lemon-Canola Oil Madeleine ........................... 131
Lipton Green Tea Dressing.................................. 63
M
Marinara Sauce .................................................. 200
Marinated Daikon and Carrots ............................ 60
Marinated Tomato Petals ........................... 112, 172
Mixed Paramount Citrus Salad with Wonderful
Pistachios and Mint....................................... 188
Moroccan Lamb-Eggplant Burger with Minted
Yogurt and Caramelized Peppers and Onions 87
Muesli with Toasted Wonderful Pistachios and
Almonds, Paramount Oranges ...................... 189
Mushroom and Beef Blended Taco Cup with Truitt
Black Beans, Chipotle Tomato Salsa, Avocado
and Shredded Lettuce ................................... 162
N
Native Potatoes with Pink Salt, Nasturtiums, and
Elder Flower Capers ..................................... 108
O
Oatmeal Shake ............................................. 99, 102
Open Faced Whole Grain English Muffin Egg
Sandwich with Bacon Featuring NuTek Salt,
Tomato, and Arugula ...................................... 91
Orange and Pomegranate Shrub ........................ 180
P
Pangea Roll........................................................ 111
Pangea Tomato Roll .......................................... 171
Panna Cotta with Fresh Berries, Toasted Almonds,
and Honey ..................................................... 132
Parsnip Rice ............................................... 113, 173
Peanut, Mushroom, and Farro Burger with Arugula
and Tomato Chutney....................................... 73
Pickled Parsnip .......................................... 119, 179
Pickled Vegetables ............................................ 145
Pimentón Mayonnaise ....................................... 185
Pomegranate Lemonade .................................... 214
Portobella Mushroom, Pork & Turkey Sausage
with Chili Garlic Bean Sauce and Micro
Arugula .......................................................... 186
Portuguese Bean and Kale Soup with Walnut Pesto
....................................................................... 124
Pozole with Bush’s White Beans, Ancho Chiles,
Cabbage, and Cilantro ................................... 202
Puffed Wild Rice ........................................ 118, 178
R
Racacha with Racacha Purée and Garden Apple
Purée.............................................................. 109
Rasam Powder ..................................................... 78
Red Quinoa, Bush’s Navy Bean and Rosemary
Grilled Zucchini Salad with Cilantro Lime
Dressing......................................................... 204
Reduced Sodium Whole Grain Flatbread featuring
NuTek Salt with Apples, Grilled Red Onions,
and Fresh Ricotta ........................................... 197
Reduced Sodium Whole Grain Flatbread with
Bacon featuring NuTek Salt, topped with
Yogurt Sauce, Radishes, Arugula, and Lemon
Zest ................................................................ 201
Reduced Sodium Whole Grain Meatball Flatbread
featuring NuTek Salt with Mozzarella,
Marinara, Basil, and Olive Oil ...................... 199
Rice Seasoning ........................................... 114, 174
Roasted Alaskan Salmon, French Lentils,
Avocado, and Pistachios, with Sherry
Vinaigrette ..................................................... 126
Roasted Asparagus and Cherry Tomato Salad with
Mixed Greens, Shaved Fennel, and White
Truffle-Citrus Dressing ................................. 122
Roasted Farm Carrots, Their Tops, Honey,........ 159
Roasted Mushroom Base ............................. 59, 187
Roasted Shiitake Mushroom and Beef Burger
Topped with Pasilla Peppers, Pepper Jack
Cheese, with Cilantro Cayenne Lime Aïoli ..... 80
S
Saambhar.............................................................. 77
Salad of Red Quinoa, Local Dandelion Greens,
Asparagus, and Sea Bream ............................ 152
Salmon Burger with Crispy Leeks, Tomato, Butter
Lettuce, and Green Goddess Dressing ............. 71
Shiitake Mushroom Ketchup................................ 82
Silken Tofu with Spring Vegetables .................. 154
Smoked Feta Cream ........................................... 137
Snap Pea Salad with Coconut Gremolata and
Lipton Green Tea Dressing ............................. 62
Snow Pea Salad with "Chickpea Caesar" Dressing
and Parmesan .................................................. 55
Soy Miso Glaze ......................................... 115, 176
Spicy Cabbage, Cilantro, and Lime Slaw ............ 86
Spicy Mayonnaise ............................................. 146
Spicy Salmon Poke with Ginger, Scallions, and
Black Sesame Seeds ..................................... 195
Spicy Tomato Jam ............................................... 70
Spinach Salad with Red Onions, Warm Bacon
Dressing, Garlic Croutons, and Cherry
Tomatoes Featuring NuTek Salt ..................... 64
Spring Vegetable, Pistachio, and Chickpea Kibbeh
with Arugula, Cacik Yogurt Sauce, Featuring
Knorr Demi-Glace ........................................ 128
Summer Beet Salad with Red Watercress and
Herbed Chobani Yogurt ................................ 208
Summer Cucumber and Paramount Citrus Salad
...................................................................... 212
Sundried Tomato and Chickpea Omelette ......... 100
Suvir’s Better-than-Ketchup Tomato Chutney .... 75
Suvir’s Better-Than-Ketchup Tomato Chutney ... 75
Sweet and Spicy Maple Granola ....................... 191
Sweet Potato Chaat .............................................. 79
Sweet Potato, Beet, and Shiitake Mushroom Hash,
Portabella “Bacon” and Poached Egg with
Pimenton Aioli .............................................. 183
T
Taco Blend (50% Mushroom / 50% Ground Beef)
....................................................................... 163
Tempeh Reuben ................................................. 141
Tomato Cake with Smoked Feta ........................ 135
Tuna Salmon Sashimi Burger ............................ 150
V
Vegan Russian Dressing .................................... 143
Vietnamese Banh Mi Slider with Mushroom-Pork
Cha Lua and Pickled Daikon, Carrots, and
Cucumbers, featuring Hellmann’s Light
Mayonnaise ..................................................... 57
Vinegared Potato Noodles with Olives, Apple, and
Watercress ..................................................... 104
W
Wasabi Mayonnaise ................................... 116, 177
Watercress Energy Shooters .............................. 190
Whole Wheat Blueberry Muffins ......................... 97
Whole Wheat Lemon, Dried Blueberry, and
Wonderful Almond Scones ........................... 192
Wilted Kale with Sunflower Tahini and Rye ..... 169
Wonderful Pomegranate Glazed Grilled Lamb with
Greek Yogurt, Pita Chips, and Cucumber, Mint
Salsa .............................................................. 209
This course guide was developed using the resources of
The Culinary Institute of America.
Copyright © 2015
The Culinary Institute of America
All Rights Reserved
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.
3rd ANNUAL LEADERSHIP
SUMMIT
JUNE 17-19
2015
#CIAMOC

Course Guide - Menus of Change

Transcription

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