JUNE 14-16 016 - Welcome! - Menus of Change · Menus of Change® 5 THE CULINARY INSTITUTE OF AMERICA ® JUNE 2016 JOIN THE CONVERSATION ONLINE AT #CIAMOC Presenters: Walter Willett

JUNE 14-16

2016SUMMIT4th ANNUAL LEADERSHIP

Hyde Park, NY

®

Copyright © 2016 The Culinary Institute of America

All Rights Reserved

This course guide was developed using the resources of The Culinary Institute of America. This manual is published and copyrighted by The Culinary Institute of America.

Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America.

TABLE OF CONTENTS OVERVIEW ................................................................................................................................................................ 1

PROGRAM SCHEDULE .......................................................................................................................................... 3

PRESENTER BIOGRAPHIES ............................................................................................................................... 18

SPONSOR COMPANY BIOGRAPHIES ............................................................................................................ 42

TUESDAY, JUNE 14TH ............................................................................................................................................ 50

REGISTRATION AND REFRESHMENTS ..................................................................................................................... 51

OPENING RECEPTION ............................................................................................................................................. 56

WEDNESDAY, JUNE 15TH ..................................................................................................................................... 73

HUDSON VALLEY BREAKFAST BUFFET .................................................................................................................. 74

CULINARY DEMONSTRATION RECIPE .................................................................................................................... 84

REFRESHMENT AND NETWORKING BREAK ........................................................................................................... 89

CULINARY DEMONSTRATION RECIPES .................................................................................................................. 92

FAMILY STYLE LUNCH ......................................................................................................................................... 102

DESSERT AND COFFEE NETWORKING BREAK ...................................................................................................... 117

REFRESHMENT AND NETWORKING BREAK ......................................................................................................... 121

CULINARY DEMONSTRATION RECIPES ................................................................................................................ 124

NETWORKING RECEPTION ................................................................................................................................... 143

THURSDAY, JUNE 16TH ...................................................................................................................................... 164

HUDSON VALLEY BREAKFAST BUFFET ................................................................................................................ 165

CULINARY DEMONSTRATION RECIPES ................................................................................................................ 177

REFRESHMENT AND NETWORKING BREAK ......................................................................................................... 184

WALK AROUND TASTING LUNCH ....................................................................................................................... 187

CULINARY INNOVATION EXHIBITS............................................................................................................ 206

RECIPE INDEX ...................................................................................................................................................... 212

Menus of Change® 1 THE CULINARY INSTITUTE OF AMERICA®

JUNE 2016 JOIN THE CONVERSATION ONLINE AT #CIAMOC

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.



• 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 fifth 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 2016 Menus of Change Leadership Summit brings together an audience of more than 400 leaders who collectively shape the food choices of tens of millions of Americans each day. Attendees represent diverse sectors that don’t often connect, but that are all involved with issues surrounding health, wellness, sustainability, foodservice, and food sourcing, including:

• C-level, vice presidents, and other senior management; • entrepreneurs and investors working in the food and foodservice sectors; • chefs and food & beverage executives from independent restaurants, chain

restaurants, and other volume foodservice operations, including hotels, campus and corporate dining, and supermarket prepared foods;

• leaders in research, nutrition, sustainability, and public health from government agencies and academia; and

• leaders from nongovernmental organizations (NGOs) and foundations addressing food, health, and sustainability issues.

We invite and encourage you to engage in the dialogue during and after the summit through the following channels: Facebook: Follow Menus of Change (and other CIA leadership retreats and conferences) at

our CIA Industry Leadership page (www.facebook.com/CIAIndustryLeadership)

Twitter: Follow @CIALeadership on Twitter and use #CIAMOC in your tweets during

the summit. When relevant, please also use #CIAProteinFlip and #ProteinPlays to share your thoughts on presentations, conversations, and dishes you enjoy throughout the summit that reflect the portfolio of strategies for flipping the role of proteins on menus to elevate plants and plant proteins in innovative ways.

Email: Send us your thoughts, feedback, insights, challenges, and success stories at

[email protected]



PROGRAM SCHEDULE The 2016 Menus of Change Leadership Summit will feature 8 general sessions, 12 breakout sessions, 6 culinary presentations (3 during general sessions and 3 during breakout sessions), 2 breakfasts, 2 morning breaks, 2 lunches, 1 afternoon break, and 2 evening receptions.

At-A-Glance Schedule Overview Tuesday, June 14 Wednesday, June 15 Thursday, June 16

Presenter/Media Lounge Lobby, Marriott Pavilion (Balcony Level) Sponsored by Unilever Food Solutions

3 PM to 7 PM 7:45 AM to 7 PM 8 AM to 2 PM Registration and Refreshments

3 - 3:30 PM

Breakfast 7:45 - 8:15 AM

Breakfast 8 - 8:30 AM

Welcome and Opening Remarks

3:30 – 4:15 PM

General Session II 8:15 - 9:45 AM

General Session V 8:30 - 10 AM

Opening General Session 4:15 – 6 PM

Refreshment and Networking Break

9:45 AM

Refreshment and Networking Break 10 AM

Opening Reception 6:00 - 7 PM

Breakout Sessions, Round A 10:30 - 11:45 AM

General Session VI 10:30 – 11:10 AM

Lunch 12 PM

General Session VII 11:10 – 11:50 AM

Dessert and Coffee Break 1 PM

General Session VIII 11:50 AM – 12:30 PM

General Session III 1:15 -2:45 PM

Closing Remarks 12:30 – 1 PM

Refreshment and Networking Break

2:45 PM

Lunch 1 - 2 PM

Breakout Sessions, Round B 3:30 - 4:45 PM

General Session IV 5 – 6 PM

Networking Reception 6 – 7 PM



The Menus of Change annual report and leadership summit are co-presented by The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health—Department of Nutrition. A Menus of Change Scientific and Technical Advisory Council composed of leading nutrition, environmental, and other scientists and scholars, together with the Harvard T.H. Chan School and CIA, are solely responsible for the nutrition and environmental guidance of the report and conference. The Menus of Change Sustainable Business Leadership Council contributes insights to parts of the report and conference designed to help translate this guidance into actionable strategies for change throughout the foodservice industry; highlights case studies in innovation (e.g., menu research and development, product sourcing, supply chain management, etc.); and builds industry participation in supporting healthier, more sustainable menus. Project sponsors and other commercial interests are not permitted to influence the editorial independence of the Menus of Change initiative.

Unless otherwise indicated, all general sessions take place in the Ecolab Auditorium in the Marriott Pavilion. TUESDAY, JUNE 14

3 PM Conference Registration Francesco and Mary Giambelli Atrium Lobby, Marriott Pavilion (Auditorium Level) 3 PM Registration Refreshments Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

Sponsored by Canadian Lentils

3:30 PM Welcome and Opening Remarks Ecolab Auditorium, Marriott Pavilion

Presenter: Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA)

Opening Remarks Building on Success, Accelerating Change Presenter: Tim Ryan ‘77 (President, CIA)

4:15 PM Opening General Session Ecolab Auditorium, Marriott Pavilion Presentations The 2016 Menus of Change Annual Report: What’s New? What’s Ahead? Chairs of the Menus of Change Scientific and Technical Advisory Council and Sustainable Business Leadership Council detail the foodservice industry’s progress in advancing healthier, more sustainable menus, with a special emphasis on what to make of the 2015 Dietary Guidelines for Americans, as well as the potential food and agricultural production impacts from the Paris climate agreement. Moderator: Greg Drescher (Vice President, Strategic Initiatives and Industry

Leadership, CIA)



Presenters: Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council)

4:45 PM General Session I

Opening Keynote Presentation The New Science of Plant-Forward The past year has been exceptional in the new findings and clarity of direction from the scientific community on the importance of plant-forward diets. Join some of the nation’s leading scientists including experts at the center of the 2015 Dietary Guidelines for Americans (with an emphasis on the scientific report of the 2015 Dietary Guidelines Advisory Committee) and the United Nations’ Paris Climate Conference as they discuss new scientific studies, policy decisions, and what you should know about the state-of-the-art of evidence on how our food choices affect our health and the health of the planet. Presenter/ Moderator: Walter Willett (Chair, Department of Nutrition, Harvard T.H.

Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council)

Presenters: David Katz (Director, Yale University Prevention Research Center, and President, American College of Lifestyle Medicine) Robert Lawrence (Founding Director, Food System Sustainability, Johns Hopkins Center for a Livable Future) Roni Neff (Assistant Professor, Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, and Director, Food System Sustainability and Public Health, Johns Hopkins Center for a Livable Future)

6 PM Opening Reception Beverage Garden Plaza (weather permitting)

Featuring the Presenting, Platinum and Premium Gold Level Sponsors

With book signings by David Katz and Walter Willett. Books will be available for purchase during the reception.

7 PM Opening Reception Concludes

Enjoy dinner on your own



WEDNESDAY, JUNE 15

7:45 AM Hudson Valley Breakfast Buffet Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)

Including Samsung Club des Chefs Demonstration Kitchen

Sponsored by Almond Board of California

8:15 AM General Session II Ecolab Auditorium, Marriott Pavilion

Welcome and Introduction to the Day Presenter: Arlin Wasserman (Founder and Partner, Changing Tastes, and

Chair, Menus of Change Sustainable Business Leadership Council)

Presentations How Sustainability Performance Affects Company Value: A New Era for Investor Attitudes What do the changing expectations in the investor community around issues of environment and social governance mean for food and foodservice companies? Moderator: Ellen Kennedy (Former Manager of Environment, Water and

Climate Change, Calvert Investments) Presenters: Susan Baker (Vice President, Shareholder Advocacy, Trillium

Asset Management) Eric Kessler (Founder, Principal, and Senior Managing Director,

Arabella Investors) Kim Morgan (Marketing Director, Unilever Food Solutions)

9:25 AM Presentation and Culinary Demonstration

Plant-Forward Menuing in High-Volume Foodservice A Compass Group executive will share insights about engaging and driving ownership with associates to a plant-forward menu, as well as how to meet your commitments related to operationalizing Menus of Change principles. Collaborator Ed Brown, of Restaurant Associates, will showcase one delicious example that speaks volumes about the potential for plant-forward menus in high-volume foodservice settings. Presenter/ Moderator: Christine Seitz (Vice President of Culinary Strategy and

Innovation, Business Excellence, Compass Group) Guest Chef: Ed Brown ’83 (Chef/Innovator, Restaurant Associates)

9:45 AM Refreshment and Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)


Sponsored by Wonderful Pistachios & Almonds/ Wonderful Citrus/ POM Wonderful



10:30 AM Breakout Sessions, Round A Various Campus Locations

Breakout Session A1 Danny Kaye Theatre, Conrad Hilton Library The “Sustainable Kitchen” Culinary Stage: Veggies for Breakfast and Breakfast for Dinner Culinary Presentation Learn from two of the country’s top innovators in plant-forward cuisine, as this session examines the boundless potential of “breakfast all day.” This favorite becomes an anytime option when highlighting inspired preparations of grains, legumes, and vegetables. We will explore fennel and tomato confits, inventive takes on lentils, and pancakes redefined.

Moderator: Bret Thorn (Senior Food Editor, Nation’s Restaurant News) Guest Chefs: Adam Busby (General Manager, Greystone Campus, CIA)

Ed Brown ’83 (Chef/Innovator, Restaurant Associates)

Sponsored by Canadian Lentils Breakout Session A2 Ecolab Theatre, Admissions Center Soy and Fermented Soy as Plant-Forward Strategies Culinary Demonstration and Presentation Soy and fermented soy products have been around for millennia in Asia, and have been used as powerful flavor enhancers. They are also beloved for their health benefits. Featuring CIA faculty from three different areas of expertise, this panel explores ways to move beyond the familiar to incorporate a wider range of soy and fermented soy to enhance flavor, heighten palatability, and boost menu positioning—all while leveraging the growing popularity of global flavors and plant-based foods. Moderator: Ted Russin (Associate Dean, Culinary Science, CIA) Panelists: Lynne Eddy (Associate Professor, Business Management, CIA) J.J. Lui (Lecturing Instructor, Culinary Science, CIA) Willa Zhen (Associate Professor, Applied Food Studies/

Liberal Arts, CIA) Guest Chef: J.J. Lui (Lecturing Instructor, Culinary Science, CIA)



Breakout Session A3 Classroom 3, Conference Level, Marriott Pavilion (Lower Level) Jon & Sharon Luther Seminar Room Understanding the New Investor Attitudes: Creating Value through Healthy, Sustainable, and Delicious Food Discussion with General Session Speakers Join us for a moderated Q&A and conversation with presenters from this morning’s general session on How Sustainability Performance Affects Company Value: A New Era for Investor Attitudes. Moderator: Helene York (Director, Responsible Business, Google Global

Accounts, and Faculty, Food Business School, CIA) Panelists: Ellen Kennedy (former Manager of Environment, Water, and

Climate Change, Calvert Investments) Susan Baker (Vice President, Shareholder Advocacy, Trillium Asset Management)

Eric Kessler (Founder, Principal, and Senior Managing Director, Arabella Investors)

Kim Morgan (Marketing Director, Unilever Food Solutions)

Sponsored by Unilever Food Solutions Breakout Session A4 Classroom 4, Conference Level, Marriott Pavilion (Lower Level) Carla & Stephen Cooper Seminar Room Supply and Demand-Side Drivers towards a Healthier and More Sustainable Food System in the Greater Hudson Valley and at the CIA Panel Discussion This panel discussion will cover currents trends in customer preferences for plant-forward meals, sustainable seafood purchasing, and food waste recovery both at the CIA and at other local Hudson Valley anchor institutions. Three CIA faculty members will share best practices and lessons learned on how to communicate and educate diners and students about the challenges of a local food supply. Introduction: Brendan Walsh ‘80 (Dean, Culinary Arts, CIA) Moderator: Tony Nogales ’88 (Associate Professor, Culinary Arts, CIA) Panelists: Carol Hawran ’93 (Associate Professor, Culinary Arts, CIA)

Allison Righter (Lecturing Instructor, Culinary Science, CIA) Robert Perillo ’86 (Assistant Professor, Culinary Arts, CIA)

Sponsored by Barilla America



Breakout Session A5 Wine Spectator Classroom, Roth Hall The State of Nutrition Science Discussion with General Session Speakers Join our opening general session speakers – and some of the nation’s top nutrition scientists — for an interactive conversation about the dietary guidelines, paleo and vegan diets, and your most burning questions about sustainability and healthy eating. Moderator: Allison Aubrey (Food and Health Reporter, NPR) Panelists: David Katz (Director, Yale University Prevention Research

Center, and President, American College of Lifestyle Medicine) Robert Lawrence (Founding Director, Food Systems Sustainability, Johns Hopkins Center for a Livable Future) Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council)

Breakout Session A6 Multi-Purpose Room West, Student Commons Sustainable Seafood Certifications: What Do They Mean and How Do They Work? Panel Discussion As more restaurants and foodservice operations commit to serving more fish and to sourcing fish more responsibly, rating and certification programs have become powerful tools for communication with our suppliers and your diners. Learn more from the leaders of the most widely used rating systems and certification programs in the U.S. about how they can fit into your menus and operations. Moderator: Michael Tlusty (Director, Ocean Sustainability Science,

New England Aquarium) Panelists: Jennifer Dianto Kemmerly (Director, Seafood Watch,

Monterey Bay Aquarium) Brian Perkins (Regional Director — Americas, Marine Stewardship Council) Jeff Regnart (former Commercial Fisheries Division Director, Alaska Department of Fish and Game, and Fisheries Technical Expert, Alaska Seafood Marketing Institute)

11:45 AM Breakout Sessions Conclude/ Time to Walk to Lunch 12 PM Family-Style Lunch

The Gymnasium, Student Commons

Sponsored by Unilever Food Solutions and Canadian Lentils



12:45 PM Lunch Concludes/Return to Marriott Pavilion 1 PM Dessert and Coffee Networking Break

Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

1:15 PM General Session III

Welcome Back Presenter: Sophie Egan (Director of Programs and Culinary Nutrition for the

Strategic Initiatives Group, CIA) Presentations Reducing Antibiotics in the Food Industry: What it Means for Your Operation Foodservice operations of all types are rapidly announcing new commitments to reduce antibiotic use in food production. So what’s next for your operation? We’ll explore the business case for eliminating antibiotics, what eliminating antibiotics means for your operations and food safety programs, how new policies will affect you and your suppliers, and what to address first. Moderator: Eric Rimm (Professor of Medicine, Harvard Medical School,

Professor of Epidemiology and Nutrition, and Director of the Program in Cardiovascular Epidemiology, Harvard T.H. Chan School of Public Health)

Presenters: Urvashi Rangan (Director, Consumer Safety and Sustainability, Consumers Union)

Erik Olson (Senior Director of Health and Food Safety, Natural Resources Defense Council) Sara Burnett (Director of Wellness and Food Policy, Panera)

2:25 PM Presentation

Menu Labeling: How Might We Shift from Nutrients to a Combined Focus on Nutrients, Food Groups, and Ingredients to Help Build Healthier Eating Patterns? This session will provide an overview of the current menu labeling initiatives and guidance that are to be implemented over the coming year and a half. We will explore considerations for moving menu labeling and education from a calorie quantity/nutrient focus to one that would help build healthier eating patterns—such as those described in the 2015 Dietary Guidelines for Americans—through a focus on key food groups and ingredients. Moderator: Greg Drescher (Vice President, Strategic Initiatives and

Industry Leadership, CIA) Presenter: Douglas Balentine (Director, Office of Nutrition and

Food Labeling, Food and Drug Administration)



2:45 PM Refreshment and Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)


Sponsored by Barilla America

With book signings by Bruce Mattel, P.K. Newby, Steven Petusevsky, and Andrea Reusing. Books will be available for purchase during the break.

3:30 PM Breakout Sessions, Round B

Various Campus Locations

Breakout Session B1 Danny Kaye Theatre, Conrad Hilton Library The “Sustainable Kitchen” Culinary Stage: Sea Snacks and Flavor Hacks Culinary Presentation The ocean is the best appetizer. Learn how to more creatively leverage this resource through flavorful dishes starring satisfying seafood species from low on the food chain. To help you round out your menus, this session will carry the flavor forward through entrees demonstrating how animal proteins such as tea-smoked chicken can bring depth to dishes when used as a garnish. Moderator: P.K. Newby (Principal, The Nutrition Doctor, and Adjunct

Associate Professor of Nutrition, Harvard T.H. Chan School of Public Health)

Guest Chefs: Andrea Reusing (Chef-Owner, Lantern, Executive Chef, The Durham, and Author, Cooking in the Moment: A Year of Seasonal Recipes)

Adam Busby (General Manager, Greystone Campus, CIA)

Sponsored by Almond Board of California Breakout Session B2 Ecolab Theatre, Admissions Center Reducing Antibiotics in the Food Industry: Practical Strategies for Your Operation Q&A with General Session Speakers Join us for a moderated Q&A and conversation with presenters from this afternoon’s general session on Reducing Antibiotics in the Food Industry to understand how to apply the science and design your own strategy for change. Moderator: Arlin Wassserman (Founder and Partner, Changing Tastes, and

Chair, Menus of Change Sustainable Business Leadership Council)

Panelists: Urvashi Rangan (Director, Consumer Safety and Sustainability, Consumers Union)

Erik Olson (Senior Director of Health and Food Safety, Natural Resources Defense Council) Sara Burnett (Director of Wellness and Food Policy, Panera)



Breakout Session B3 Classroom 3, Conference Level, Marriott Pavilion (Lower Level) Jon & Sharon Luther Seminar Room Sustainable Seafood: Making it Work in Your Operation Discussion with General Session Speakers As more and more restaurant and foodservice operations commit to using sustainable seafood, the next challenge is making it work in your operation. Join this afternoon’s general session presenters from Aramark and Compass Group along with Bruce Mattel of The Culinary Institute of America for a discussion to address your questions about setting goals and transforming your operations with regard to seafood sourcing. Moderator: Bruce Mattel ’80 (Senior Associate Dean, Culinary Arts, CIA) Panelists: Kathy Cacciola (Senior Director, Environmental Sustainability,

Aramark) Jennifer Dianto Kemmerly (Director, Seafood Watch, Monterey Bay Aquarium) Amy Keister (Vice President, Consumer Engagement, Compass Group North America)

Breakout Session B4 Classroom 4, Conference Level, Marriott Pavilion (Lower Level) Carla & Stephen Cooper Seminar Room On Campus: Reinventing Our Food Choices and Food Systems Panel Discussion Case studies from the Menus of Change University Research Collaborative (MCURC). Hear from chefs, professors, a dining director, and a senior university administrator about how they work together to advance both food choices and food studies on college and university campuses that nourish students, communities, and ecosystems alike. Introduction: Scott Allmendinger (Director, CIA Consulting, CIA) Moderator: Christopher Gardner (Professor of Medicine, Stanford School of

Medicine) Panelists: Helen Wechsler (Regional Food Services Manager, Northern

California, Google Food) Scott Giambastiani (Global Program Chef and Operations Manager, Google Food) Ken Toong (Executive Director, Auxiliary Enterprises, University of Massachusetts, Amherst)

Peter Angelis (Assistant Vice Chancellor for Housing and Hospitality Services, UCLA)

Robert Valgenti (Associate Professor of Philosophy and Director, EAT Research Group, Lebanon Valley College)

Sponsored by Bush’s Best Beans



Breakout Session B5 Wine Spectator Classroom, Roth Hall Plant-Forward: How to Make it Work in Your Operation Panel Discussion How to take your plant-forward concept from idea to reality, from one location to many? Foodservice experts with vast experience in applying culinary innovation to plant-centric cuisine will help bring new concepts nominated by conference attendees to the national stage, providing advice for success along the entire operational chain from ingredient sourcing and procurement to kitchen operations, labor, production, and presentation. The session provides practical advice whether you are contemplating changes in your operation or creating a new concept, and whether you operate a white tablecloth restaurant, QSR, fast casual, or robust retail prepared foods program. Moderator: Steven Petusevsky ‘77 (Founder and Principal, Steven M.

Petusevsky Enterprises, and Chair, Appetites + Innovations Collaborative)

Panelists: Scott Uehlein ‘85 (Vice President of Product Innovation and Development, Sonic Drive-In)

Shelley Balanko (Senior Vice President, The Hartman Group) Helene York (Director, Responsible Business, Google Global

Accounts, and Faculty, Food Business School, CIA)

Breakout Session B6 Private Dining Room in The Egg, Student Commons Spent Grain, The Triple Play including a Tour and Tasting of The Brewery at the CIA in the Student Commons Presentations and Guided Tour The by-product of beer production—brewer spent grain—is a triple play: Beyond use as animal feed, it has culinary applications, and it can be used to grow mushrooms. This session, which includes a brewery tour, beer and baked goods tastings, and presentations, will open your eyes to spent grain’s culinary versatility and benefits to the health of the population and the planet. Tour Guide: Hutch Kugeman (Head Brewer, CIA) Presenters: Douglass Miller ‘89 (Associate Professor, Hospitality and Service

Management, CIA) George Shannon (Lecturing Instructor, Culinary Arts, CIA)

4:45 PM Breakout Sessions Conclude/Return to General Session IV



5 PM General Session IV Presentation and Panel Discussion

Fish, Seafood, and Oceans What are the new industry standards and how do we ensure global supply-chain transparency? From a culinary perspective, what are the untapped opportunities for introducing diners to a greater variety of delicious preparations and types of seafood? Moderator: Bruce Mattel ’80 (Senior Associate Dean, Culinary Arts, CIA) Presenter: Jennifer Dianto Kemmerly (Director, Seafood Watch, Monterey

Bay Aquarium) Panelists: Kathy Cacciola (Senior Director, Environmental Sustainability,

Aramark) Jennifer Dianto Kemmerly (Director, Seafood Watch, Monterey Bay Aquarium) Amy Keister (Vice President, Consumer Engagement, Compass Group North America)

Culinary Presentation Guest Chef: Andrea Reusing (Chef-Owner, Lantern, Executive Chef,

The Durham, and Author, Cooking in the Moment: A Year of Seasonal Recipes)

6 PM Networking Reception

Beverage Garden Plaza (weather permitting)

Featuring the Gold and Bronze Level Sponsors 7 PM Reception and Program Conclude for the Evening

Enjoy dinner on your own



THURSDAY, JUNE 16

8 AM Hudson Valley Breakfast Buffet Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)

Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Davidson’s Choice Safest Eggs and illy caffè 8:30 AM Welcome and Introduction to the Day

Presenter: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council)

8:40 AM General Session V (Part I)

Presentations The Business of Plant-Forward This session looks at the business side of plant-forward approaches as we talk with leading restaurant groups from fine dining to casual chains that have embraced plant-forward menu concepts. Some are working to feature more fruits and vegetables, nuts, and legumes on the menus of their existing restaurants, while other foodservice leaders are making these ingredients central to their brands and concepts. What does it mean for your diners, your staff, and the future of your business to shift your menu in these directions, and what factors should you consider when making those strategic decisions? Moderator: Allison Aubrey (Food and Health Correspondent, NPR News) Presenters: Erik Oberholtzer (Co-Founder, Tender Greens) Arik Markus (Owner, Rimon, and former Brand Chef, True Food

Kitchen) Elizabeth Meltz (Director of Sustainability, Batali & Bastianich Hospitality Group)

9:40 AM General Session V (Part II)

Culinary Presentation The Art and Science of Healthy and Delicious—with Global Inspiration: One Juice, Three Months This culinary presentation will leave you with new menu ideas from one of the world’s most renowned chefs, André Chiang, who gains inspiration from the notion that “the most beautiful process of cooking is time.” He will describe his “Octaphilosophy” from his namesake book and reveal the care and attention it takes to create his unique fermented juices: balancing taste, health, and aroma. Moderator: P.K. Newby (Principal, The Nutrition Doctor, and Adjunct

Associate Professor of Nutrition, Harvard T.H. Chan School of Public Health)

Guest Chef: André Chiang (Chef-Owner, Restaurant ANDRÉ, Singapore)



10 AM Refreshment and Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)


Sponsored by Bush’s Best Beans 10:30 AM General Session VI

Panel Discussion Marketing Strategies for Healthy, Sustainable, and Local Food Healthy, sustainable, and local: These three concepts are becoming the new normal among chefs and the new expectation among diners. But these words are used so often now that they’ve begun to mean almost nothing at all. So how do you reach today’s consumers whether they’re dining out or shopping in the grocery store (whether online or in-person)? Experts from the fields of consumer insights, chef-driven retail foodservice, and high-volume foodservice will help you understand how to develop marketing efforts that cut through the clutter to tell a compelling story to your customers. Introduction: Victor Gielisse (Vice President, Business Development

and Advancement, CIA) Moderator: Venessa Wong (Deputy Business Editor, BuzzFeed News) Panelists: Ashley Koff (Creator, Better Nutrition Simplified Program)

Shelley Balanko (Senior Vice President, The Hartman Group) Steven Petusevsky ‘77 (Founder and Principal, Steven M. Petusevsky Enterprises, and Chair, Appetites + Innovation Collaborative) Scott Uehlein ‘85 (Vice President, Product Innovation and Development, Sonic Drive-In, and former Corporate Chef, Canyon Ranch)

11:10 AM General Session VII

Presentations Ideas that Change the Plate and Change the World How do we dream up things that change our plates and change the world? By bringing together knowledge from several fields. Explore the world of creativity with the former author of The New York Times Magazine’s “Who Made That?” column and some of the leading producers of foods that are changing the very nature of what we eat. Moderator: Mark Erickson ‘77 (Provost, CIA) Presenters: Pagan Kennedy (former Innovation Columnist, The New York

Times Magazine, and Author, Inventology) Matthew Sade (CEO, Kite Hill, and former Chief Marketing

Officer, Impossible Foods) Marc Oshima (Chief Marketing Officer and Co-Founder,

AeroFarms)



12 PM General Session VIII Closing Keynote The View from Europe: International Perspectives on Plant-Forward Menu Innovation Building on a 140-year heritage of global leadership, the Italian food company Barilla is investing in a future where responsible environmental impacts and nutrition are at the core of food production and foodservice. In this session, we’ll learn some of their most successful strategies that can be applied toward such a vision, from forming strategic partnerships and supporting multidisciplinary research to empowering employees to co-develop innovative approaches to healthy eating. Introduction: Greg Drescher (Vice President, Strategic Initiatives and Industry

Leadership, The Culinary Institute of America) Moderator: Michael Kaufman (Partner, The Astor Group) Presenter: Paolo Barilla (Vice Chairman, Barilla Group)

12:30 PM Closing Remarks

Presenters: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Mark Erickson ‘77 (Provost, CIA)

1 PM Walk-Around Tasting Lunch

Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

Featuring the Premium Gold and Gold Level Sponsors

With book signings by André Chiang, Sophie Egan, and Pagan Kennedy. Books will be available for purchase during lunch.

2 PM Summit Concludes

SAVE THE DATE for the 2017 Menus of Change® Leadership Summit, which will be held June 20-22, 2017, at the Marriott Pavilion at The Culinary Institute of America, Hyde Park, New York



PRESENTER BIOGRAPHIES Scott Allmendinger is the director of consulting at The Culinary Institute of America in Hyde Park, NY. He is responsible for driving sales and directing the college’s relationship with the food industry, including consulting arrangements and custom programs. He also works closely with the CIA’s industry clients on menu development projects and research and development programs. During more than four decades in the foodservice industry, Scott has been a dishwasher, bus boy, chef, teacher, journalist, consultant, and media executive. During a previous stint at the CIA from 2002 to 2005, Scott led initial development of the college’s Industry Solutions Group (now CIA Consulting). He rejoined the CIA in 2014 after a career in food editorial and publishing. He served as executive vice president of CSP Business Media, publisher of print and online business-to-business (B2B) magazines such as Restaurant Business and Foodservice Director. He has been recognized by Forbes and Folio magazines for his work on food industry B2B websites and has served on several boards, including the Women’s Foodservice Forum and the International Foodservice Editorial Council. He holds a bachelor of arts in English literature from Middlebury College. (Hyde Park, NY) Peter Angelis is the assistant vice chancellor of housing and hospitality services (H&HS) at the University of California at Los Angeles and has served in this position since 2007. In his current capacity at UCLA, he oversees a service driven auxiliary enterprise that generates $240 million in annual revenues and employs over 1,800 team members. The H&HS operation houses over 15,000 students, faculty, and staff and serves 24,000 meals daily. Prior to his appointment as assistant vice chancellor, Pete was the director of the UCLA Lake Arrowhead Conference Center and BRUIN WOODS Family Resort. He has over 20 years of experience in the hospitality industry, working with industry leaders such as Hyatt Corporation and Hilton Worldwide Hotels. Pete and his H&HS staff are focused on continuing a tradition of excellence in providing premier residential housing, dining, and other hospitality services for students, visiting conference guests, and UCLA faculty and staff. Under Pete’s leadership, the team has consistently achieved top customer and team member satisfaction scores, while funding over $1 billion in housing developments and renovations that are either underway or in the early planning stages. (Westwood, CA) Allison Aubrey is food and health correspondent for NPR News and a contributor to the PBS NewsHour. Along with her colleagues at The Salt, NPR’s food blog, she uses food as a lens to explore key issues of the day. The aim is to reveal how food connects us to each other, culture, history, politics, science and more. Allison has won numerous awards including the American Society for Nutrition’s Media Award, a National Press Club Award for Consumer Journalism, and a 2016 James Beard Award for her TV segment that airs on PBS NewsHour. She is a graduate of Denison University and Georgetown University. (Washington, DC) @AubreyNPRFood



Susan Baker, EdM is vice president of shareholder advocacy at Trillium Asset Management, LLC. Trillium is a recognized leader in the fields of sustainable and responsible investing that for more than thirty years has been employing an investment discipline integrating environmental, social, and governance factors into its investment analysis. Susan is member of the firm’s shareholder advocacy team and leads communication with company leadership on issues including sustainable agriculture, chemical use management, human and labor rights, and board diversity. Susan has over 20 years’ experience in the investment industry. She serves on the Steering Committee of The Chemical Footprint Project, and on the boards of the Interfaith Center on Corporate Responsibility, Pesticide Action Network North America, and The Thirty Percent Coalition. Susan earned a B.A. from Middlebury College, and Ed.M. from Harvard University. (Boston, MA) @TrilliumAM Shelley Balanko, PhD is senior vice president of business development at The Hartman Group. After years studying consumer behavior as an ethnographer and then directing The Hartman Group’s Analytic and Worldview teams, Shelley now leads The Hartman Group’s Business Development. The listening, questioning, and observation skills she applied to understanding consumers’ struggles and desires are now applied to understanding client business challenges and insight needs. As an experienced speaker, Shelley looks forward to opportunities where she can share leading-edge insight from the field, an understanding of the evolving consumer culture, and effectively communicate the implications to diverse audiences across the consumer packaged goods and retailing marketplace. An ideal resource for business leaders and marketers, Shelley has an informed understanding of social and cultural influences impacting the marketplace of today and tomorrow. She has served clients in healthcare, social services, education, technology, manufacturing, retail, and foodservice. Shelley graduated from the University of Windsor with a PhD in applied social psychology. She has a master’s degree in applied social psychology from the University of Saskatchewan and a bachelor’s degree in psychology from the University of British Columbia. (Seattle, WA) Douglas Balentine, PhD is director of the Office of Nutrition and Food Labeling at the Food and Drug Administration. Prior to assuming this role, he was director of nutrition and health for Unilever North America and was a member of Unilever’s Global Nutrition Leadership Team. Before that, he was responsible for Nutrition Science, Nutrition Communications, and Health and Wellness for Unilever North America. Douglas was also leader of the Unilever Global Technology Center for Health and Wellness at the Unilever Food and Health Research Institute, The Netherlands, from 2000-2004. He has worked closely with many NGOs and serves on a number of external committees aimed at improved public health. These appointments include: past co-chair and chair of the American Heart Association (AHA) Industry Nutrition Advisory Panel committee; member of the steering committee of the AHA public health meeting on approaches to dietary salt reduction; member of the Pan American Health Organization’s Salt Reduction Consortium, a multi stakeholder partnership between PAHO, industry, and Academia working to reduce salt consumption in the Americas; and member of the Academy of Nutrition and Dietetics, American Society of Nutrition, and the Institute of Food Technologists. Douglas holds nine U.S. patents and has over 40 publications in the scientific literature. (Washington, DC)



Paolo Barilla is vice chairman of Barilla Group, a position he has held since 1994. His career there started at Barilla France, one of the Group's subsidiaries, and he joined the Board in 1993. Paolo was CEO of the Barilla Group from 1999 to 2000, and served as vice chairman of AIDI (Italian Confectionery Industry Association) from June 2009 to December 2010. In December 2010, following a merger between AIDI and the Association of Pasta Industries (UNIPI), he was appointed chairman of the newly founded Association of Italian Confectionery and Pasta Industries (AIDEPI). In addition, since 2014 he has held the position of vice chairman of the Barilla Center for Food & Nutrition Foundation. (Parma, Italy) Edward G. Brown ‘83 is chef/collaborator at Restaurant Associates. For more than 25 years, Ed has worked in some of the most celebrated kitchens in the world, earning wide acclaim including 14 New York Times stars for such properties as Marie Michelle, Tropica, Judson Grill, and The Sea Grill. In 2008, Ed fulfilled his lifelong dream of owning a restaurant, and opened Eighty One. The Upper West Side eatery was an immediate hit and earned a coveted Michelin star. During his time working in France, Ed was introduced to the cuisines of the world and the variety of techniques that are still evident in the combinations, flavors, and simplicity of his cooking style today. After a brief stopover at the now-shuttered but much-beloved Judson Grill, Ed took over the stoves of The Sea Grill, the gem of the Restaurant Associates family. During his 14 years as executive chef Esquire magazine called The Sea Grill “one of the best restaurants in the world” and Ed “perhaps the most impressive talent in his field.” In March 2010, Ed returned to Restaurant Associates as the company’s chef/collaborator and senior vice president. He is a frequent guest on NBC’s Today Show, CBS’s Morning Show, as well as a 2010 competitor on Iron Chef America and judge on Beat Bobby Flay. Ed is author of The Modern Seafood Cook, a comprehensive guide to buying and preparing seafood and fish. He has also contributed to other cookbooks, including the updated Joy of Cooking (Scribner, 1997) and chef Pierre Franey’s 60-Minute Gourmet (Clarkson Potter, 2000). (New York, NY) Sara Burnett serves as the director of wellness and food policy at Panera Bread and is responsible for the policies that shape the company’s perspective and commitments on food issues. Prior to this role, Sara worked for more than a decade on the Panera Quality Assurance team, overseeing special projects including the creation and implementation of the company’s "raised without antibiotics" program, animal welfare standards, and 2014 Food Policy. Before joining Panera in 2005, she worked with Ecolab’s Food Safety division. (St. Louis, MO)



Adam Busby, CMC is the general manager of the Greystone Campus at The Culinary Institute of America. Adam brings a long and diverse professional background in culinary arts and education to the CIA. After completing his apprenticeship and culinary studies in Canada, Adam moved to France, where he worked for several years in three top-rated Michelin starred restaurants. He then moved to Johannesburg, South Africa, where he oversaw the kitchens of a five-diamond hotel for three more years before returning to Canada, this time to Vancouver, BC. There he opened his first two fine dining restaurants as chef and proprietor, Star Anise and Cascabel, which both won many awards for Vancouver’s best food and service. Adam joined The Culinary Institute of America at its California campus in July of 2000 as a faculty member, and eventually as the director of education, during which time he oversaw degree and certificate programs in culinary, baking and pastry, professional wine studies, consulting, and continuing education programs. In 2011 Adam joined a sous-vide based company in the San Francisco Bay Area, and he spent two years there as vice president of culinary development. In 2014, Adam rejoined the CIA, and before becoming general manager of the Greystone campus, he managed and led select culinary projects at each of the CIA’s four campuses. Adam is one of 66 Certified Master Chefs in the United Sates, having earned this prestigious designation in February 2004. (St. Helena, CA) Kathy Cacciola, MA is senior director of environmental sustainability at Aramark. In this role, she is responsible for Aramark’s environmental sustainability strategy, programs, and practices that address responsible sourcing, waste minimization, efficient operations, and transportation management. In partnership with internal teams such as supply chain, food management, culinary, safety, legal, and key stakeholders across all business units, Kathy leads the development and implementation of enterprise-wide policies and practices. Recent initiatives include development of an industry-leading Animal Welfare Principles and Policy and the company’s formalized sustainable seafood policy. Kathy has a master’s degree in Urban and Environmental Planning from the University of Virginia School of Architecture. Previously, she worked at the university's Office of the Architect, managing its inaugural sustainability report. Kathy’s prior work experience also includes sustainability roles with the National Wildlife Federation, American Rivers, and the Kenai National Wildlife Refuge in Alaska, through the Student Conservation Association. Kathy graduated from American University with a bachelor’s degree in Environmental Policy and International Development. (Philadelphia, PA) André Chiang is the chef-owner of Restaurant ANDRÉ in Singapore, which centers around his philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the Singapore culinary scene since its opening in late 2010, Restaurant ANDRÉ was recently listed as one of the 10 Restaurants in the World Worth a Plane Ride by The New York Times, and Wallpaper named André one of the world's best young chefs. In 2013, Restaurant ANDRÉ ranked third on Restaurant magazine’s Asia’s 50 Best Restaurants list. One of Asia's Top 10 Young Chefs and Best 150 Relais Gourmand Master Chefs of the World, André’s career spans numerous roles in various Michelin-starred establishments, including some of the world's top French restaurants, among them Pierre Gagnaire, L'Atelier de Joël Robuchon, and L'Astrance in Paris; La Maison Troisgros in Roanne; and Le Jardin des Sens in Montpellier. (Singapore) @RestaurantAndre



Jennifer Dianto Kemmerly is director of Monterey Bay Aquarium’s Seafood Watch program, working to engage and empower North American consumers and businesses to support environmentally responsible fisheries and aquaculture operations through their purchasing decisions. Jennifer’s role is to ensure collaboration among the broader sustainable seafood movement and maintain the program’s rigor in generating seafood purchasing recommendations. She has been engaged in the marine conservation arena for more than fifteen years. Her experience includes a role as program manager for the Sustainable Fisheries Partnership to promote fishery and aquaculture improvement projects and build strategic relationships between the seafood sector and the NGO community. Jennifer also served as a senior conservation associate for the New England Aquarium focusing on developing a sustainable seafood initiative and conducting cooperative research with the lobster and groundfish commercial fishing communities. In addition, she has consulted for regional fishermen’s associations across New England. Her marine conservation career launched in Washington, D.C., where she worked at American Oceans Campaign (Oceana) focusing on marine fish habitat conservation, and at Environmental Media Services. During that time, Jennifer obtained a master of science in Environmental Sciences from Johns Hopkins University. She also earned a bachelor of science in education from Florida State University. (Monterey, CA) @SeafoodWatch Greg Drescher is vice president of strategic initiatives and industry leadership at The Culinary Institute of America where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival (now in its 19th year); the annual Worlds of Healthy Flavors (held in California and Singapore) and the Menus of Change initiative, which are presented in partnership with the Harvard T. H. Chan School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the “Flavor Hunter” by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the president of the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for UC Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy. (Sacramento, CA) @CIALeadership Lynne Eddy, MS, RDN, CHE is an associate professor of business management at the CIA, where she currently teaches senior-level courses Human Resource Management and Foodservice Management in Health Care. Her human resources class analyzes the legal, operational, and psychological considerations in recruiting, hiring, training, compensating, disciplining, evaluating, and terminating employees. Foodservice Management in Health Care provides an overview of this segment of the hospitality industry, and covers topics ranging from kitchen operations, nutrition principles, and menu planning, to procurement and purchasing, patient confidentiality, and the effect of new health care reform laws. Before joining the CIA faculty in 2008, Lynne was district manager for operations, account sales manager, and corporate dietitian for Brock and Company in Malvern, PA. Her professional experience also includes district manager positions with Wood Dining Serves in Allentown, PA, and Sodexo in Orlando, FL, as well as



director of nutrition and food service at the University of Massachusetts Medical Center and UMass Memorial Healthcare in Worcester and Choate-Symmes Health Services in Woburn, MA. She also served as assistant director of the department of dietetics and nutrition at The Brigham & Women’s Hospital in Boston. Lynne holds a master of science in Nutrition from Case Western Reserve University and a bachelor of science from the University of Cincinnati, where she was a member of the Kappa Delta Pi Honorary Society of Education. Earlier in her career, Lynne was honored as Young Dietitian of the Year by the American Dietetic Association. She currently serves on the editorial advisory board of the Association of Nutrition and Foodservice Professionals and is a member of both the New York Dietetic Association and the Academy of Nutrition and Dietetics. (Hyde Park, NY) Sophie Egan, MPH is director of programs and culinary nutrition for strategic initiatives at The Culinary Institute of America, where she oversees a portfolio of the college’s food industry leadership initiatives focused on health and sustainability. Sophie is a contributor to The New York Times’ Well section, and has written on food and health for WIRED, Time, Wall Street Journal, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. Sophie has also worked as a communications consultant for clients including eBay Foundation, Health Career Connection, Community Grains, and The Vitality Institute on its Food@Work initiative. A member of the University of California Global Food Initiative Food Literacy Working Group, she holds a Master of Public Health degree, with a focus on health and social behavior, from UC Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. Sophie is the author of the book, Devoured: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016). (San Francisco, CA) @SophieEganM Mark Erickson ’77, CMC, MBA is provost of The Culinary Institute of America. In this role, he oversees all aspects of the college's culinary programs including education, faculty, curriculum, governance, academic support functions, academic research, accreditation, assessment, branch campuses, food and beverage operations, and continuing education. Mark is a frequent presenter at industry events and conferences, where he shares his unique perspective on the global food industry, drawing from both academic and practical experiences. An honors graduate of the CIA class of 1977, he was director of culinary education at the Hyde Park campus from 1988 to 1990. Prior to that, he held both faculty and department head positions at the CIA. His career also includes serving as garde manger chef at the Palace Hotel in Gstaad, Switzerland; executive sous chef of the Greenbrier Hotel in White Sulphur Springs, WV; sous chef of the Everglades Club in Palm Beach, FL; and executive chef of Cherokee Town and Country Club in Atlanta, GA. Mark was a member of the gold medal-winning United States Culinary Olympic Teams in 1980, 1984, and 1988, and part of the U.S. team that won the 1985 Culinary World Cup. He earned Crystal Chef honors by having the highest score in the ten-day Certified Master Chef examination administered by the American Culinary Federation in 1985. He holds a B.S. degree in Restaurant & Hotel Management from the University of New Haven and an MBA from Marist College in Poughkeepsie, NY. (Hyde Park, NY) @CIACulinary



Christopher Gardner, PhD is a professor of medicine at Stanford University, the director of Stanford Prevention Research Center’s (SPRC) Nutrition Studies Group, and the director of the SPRC postdoctoral research fellow training program. His primary research focus for the past decade has been randomized, controlled nutrition intervention trials (soy, garlic, antioxidants, ginkgo, omega-3 fats, vegetarian diets, weight loss diets), testing the effects of these on chronic disease risk factors that have included blood cholesterol, weight, and inflammatory markers. Christopher’s research interests have recently shifted to two new areas. The first is to help individuals make healthful improvements in diet through motivators beyond health, piggybacking on on-going social movements around animal rights and welfare, climate change, and social justice and their relationships to food. The second is to focus less on trying to improve individual behaviors around food, and more on a food systems approach that addresses the quality of food provided by schools, hospitals, worksites, senior centers, prisons, etc., using a Community Based Participatory Research approach and taking advantage of the many complementary disciplines represented on the Stanford campus, such as business, education, law, earth sciences, and medicine. (Palo Alto, CA) Scott Giambastiani is global program chef and operations manager for Google Food. Scott worked under some of California’s top chefs including Bradley Ogden and Gary Danko before coming to Google in 2006 to replace Google’s first chef, Charlie Ayers. In his current role, Scott is responsible for bringing to life Google’s Food & Beverage Approach, which guides its team of chefs and operators on a daily basis in offering truly unique “Googley Food Experiences”. (Mountain View, CA) @SRGiambastiani Victor A. L. Gielisse, DBA, CMC, CHE is vice president of advancement and business development at The Culinary Institute of America, where his responsibilities include alumni relations, career services, and fund-raising initiatives, as well as stewarding the CIA’s relationship within the foodservice industry. He is one of 66 Certified Master Chefs (CMC) in the U.S., earning the Crystal Chef Award for highest score in the CMC examination. He holds a doctorate degree in business administration from California Coast University and is a Certified Hospitality Educator (CHE). Victor was born in the Netherlands, has worked in Holland, Germany, Switzerland, South Africa, and since 1979, in the United States. Prior to joining the CIA administration in 1998, he was the chef-owner of the Ivy Award-winning restaurant Actuelle in Dallas, TX, and president of the consulting firm CFT/Culinary Fast-Trac and Associates Inc. He served as chairman of the American Culinary Federation (ACF) Culinary Competition Committee; is a coach and advisor to ACF Culinary Team USA; and was a judge of the 2004 and 2008 IKA Culinary Olympics in Erfurt, Germany. Victor is the author of Cuisine Actuelle and In Good Taste: A Contemporary Approach to Cooking, and co-author of the CIA cookbook, Modern Batch Cookery. He was a James Beard Foundation Award nominee in 1993 for Best Chef: Southwest, and in 1999, he was named one of the 50 New Taste Makers in the hospitality industry by Nation's Restaurant News and Best Seafood Chef in America by Restaurant Business. (Hyde Park, NY)



Carol Hawran ‘93 is an assistant professor in Culinary Arts at The Culinary Institute of America, where she graduated with high honors. Carol teaches Seafood Identification and Fabrication in the college’s degree programs, a class that focuses on the principles of receiving, identifying, fabricating, and storing seafood. Through demonstrations and lectures, Carol’s students learn how to identify and prepare round fish, flat fish, crustaceans, and shellfish. The course also covers fishing and aquaculture techniques and how to choose sustainable species. From 2004 to 2010 she taught Product Knowledge, a course that focused on identifying and evaluating vegetables, fruits, herbs, nuts, and dairy products. Prior to joining the CIA faculty, Carol was the college’s manager of food purchasing as well as a member of the opening kitchen crew at the Wine Spectator Greystone Restaurant at the CIA’s campus in St. Helena, CA. Between her stints at the CIA, she was the chef and co-owner of a bakery and restaurant in Kent, CT. Her additional professional experience includes facilities manager and food coordinator at Northwaters/Langskib Wilderness Programs in Temagami, Ontario, Canada; chef at The Hotchkiss School in Lakeville, CT; and sales representative for Guido’s Wholesale Produce Company in Pittsfield, MA. (Hyde Park, NY) David L. Katz, MD, MPH is the founding director of Yale University’s Yale-Griffin Prevention Research Center and current president of the American College of Lifestyle Medicine. He earned his bachelor’s degree from Dartmouth College; his MD from the Albert Einstein College of Medicine; and his MPH from the Yale University School of Public Health. David completed sequential residency training in Internal Medicine, and Preventive Medicine/Public Health. A two-time diplomate of the American Board of Internal Medicine, and a board-certified specialist in Preventive Medicine/Public Health, he has received two honorary doctorates. David has published more than 200 scientific articles and textbook chapters, and 15 books to date, including multiple editions of leading textbooks in both preventive medicine and nutrition. Recognized globally for expertise in nutrition, weight management, and the prevention of chronic disease, he has a social media following of well over half a million. In 2015, he established the True Health Initiative to help convert what we know about lifestyle as medicine into what we do about it, in the service of adding years to lives and life to years around the globe. (Derby, CT) @DrDavidKatz Michael Kaufman, JD is a partner at Astor Group, a New York boutique mergers and acquisitions advisory and merchant banking firm. Michael focuses on assisting companies primarily in the restaurant and retail sectors with strategy and transactions to raise capital or to buy or sell companies or assets. A nationally recognized leader in the hospitality industry, Michael has led a $1.4 billion chain restaurant company, created and successfully exited a restaurant start-up, and innovated a restaurant brand for a luxury retailer. He also served as an investment banker and a mergers and acquisitions lawyer in New York City. In addition to his deep operational and advisory experience, Michael has served as chairman of the board of the National Restaurant Association, is a trustee emeritus of The Culinary Institute of America and the NRA’s Educational Foundation, an executive advisor to Gryphon Investors (a San Francisco-based private equity firm), a director of The Original Cakerie (a Vancouver-based dessert manufacturer), and a trustee of Northern Westchester Hospital. He has served on the boards of Benihana, Inc., Culinary Concepts by Jean-Georges, and the Chappaqua School Foundation (including as its president). He is a graduate of Harvard College and Harvard Law School. (Chappaqua, NY)



Amy Keister, MBA is vice president of Consumer Engagement for Business Excellence at Compass Group North America. In this role, Amy is responsible for identifying and implementing best practices in the areas of menu management, operational excellence, consumer analytics, and sustainability. Her mission is creating a great customer experience while ensuring a mindful business strategy that treats customers, clients, the community, and the environment with respect. She has further pursued these goals as a board member of Loaves and Fishes, a non-profit that seeks to match a week’s worth of healthy groceries with under-privileged families. Amy joined Compass Group in 2004 and has managed a number of enterprise-wide initiatives in the areas of technology, finance, purchasing, and distribution. She holds a bachelor’s degree in Marketing Information Systems from James Madison University and an MBA from the University of North Carolina, Charlotte. (Charlotte, NC) Ellen Kennedy, MA is the former manager of Environment, Water, and Climate Change at Calvert Investments. In that role, which she held until 2015, she led Calvert’s environment program, coordinating the advocacy and research of Calvert’s sustainability analysts working on climate change, water scarcity, energy, toxics, and other environmental issues. She has focused her own research and advocacy on the consumer staples sector for the past decade, particularly on farm-to-fork sustainability within food companies and biodiversity. She also works on the integration of financial and sustainability analysis with Calvert’s Equity team. Prior to joining Calvert in 2000, Ellen was a program officer for Winrock International, managing alternative energy, agriculture, and gender projects in Latin America and Africa. Ellen has been a member of the Menus of Change Sustainable Business Leadership Council since its creation in 2013. She holds an MA from the University of California, Berkeley and a BA from Haverford College. She is fluent in Spanish and Portuguese. (Bethesda, MD) @ESGEllen Pagan Kennedy is the former innovation columnist for the New York Times Magazine and author of the new book Inventology, which delves into the science of the imagination. Pagan is the author of ten previous books, several of which have been optioned by filmmakers. Her journalism has appeared in many different sections of The New York Times, along with dozens of other publications including the Boston Globe and Boston magazine. A recent article in the Times, titled "Cultivating the Art of Serendipity," went viral and became a most-emailed story when it first appeared. From 2010 to 2011, Pagan studied microbiology and neuroengineering at MIT as a Knight Science Journalism Fellow. She has won numerous literary and journalistic awards, including a National Endowment for the Arts fellowship, a Smithsonian fellowship, and two Massachusetts Cultural Council fellowships. (Sommerville, MA) @PaganKennedy Eric Kessler, MBA is founder and senior managing director of Arabella Advisors. Eric has helped build a unique consulting firm dedicated to making philanthropy more effective. Now, Eric is leading Arabella’s Good Food practice, which supports philanthropists and impact investors pursuing solutions to one of the great challenges of our time: transforming our food system to make delicious, nutritious, sustainably produced food accessible for all. He also serves on the Executive Committee of the James Beard Foundation, co-founded the Chef Action Network, and maintains a private equity investment portfolio in good food supply chain businesses. Earlier in his career, Eric served as the national field director for the League of Conservation Voters and then, as a White House appointee, helped manage conservation issues during the Clinton administration. Just prior to starting Arabella, he spent seven years in the former Soviet Union, Southeast Asia, and the Middle East, where he advised civic organizations



promoting democratic reforms for the National Democratic Institute for International Affairs. Eric is a co-owner, with chef Mike Isabella, of Graffiato, Kapnos, and G, all well-reviewed restaurants in Washington, DC. He provides commentary on effective philanthropy for NPR, The New York Times, The Washington Post, Businessweek online, The Huffington Post, and other leading media institutions. He holds an International MBA from Georgetown University and a BA from the University of Colorado at Boulder. (Washington, DC) @Eric_Kessler Ashley Koff, RD is the creator of the Better Nutrition, Simplified Program. She believes the key to resolving the national health crisis is to empower individuals to achieve better health from better nutrition. The Better Nutrition, Simplified Program is a virtual tool kit of resources including the Better Nutrition plan, recipes, nutrition lessons, consults, quick start guides, The Ashley Koff Approved (AKA) Personal Shopper, and her award-winning blogs. As one of the country’s leading nutrition experts, Ashley shares her message with millions, regularly, as a go-to expert for the media, as well as frequently speaking on the topic of better nutrition for better health. (Washington, DC) @AshleyKoff Hutch Kugeman is the head brewer at The Culinary Institute of America. Hutch began his brewing career in 2002 working under esteemed brewer Darron Welch at the Pelican Pub & Brewery in Pacific City, OR. In 2003 he moved across the country to work for Great Adirondack Brewing in Lake Placid, NY, and he became head brewer there in 2004. After a stop at Ithaca Beer Company, he joined Crossroads Brewing in Athens, NY, as the founding brewer in 2010. In 2015, Hutch joined the Brewery at the CIA as the first head brewer. He produces a variety of beers for the campus and restaurants of the CIA and works with students as part of the Art and Science of Brewing class. During his tenure as a brewer, Hutch has received numerous awards for his beer at the Great American Beer Festival, World Beer Cup, North American Beer Awards, and TAP NY festival. Hutch is a graduate of the University of Virginia as well as the American Brewer's Guild program in Brewing Science and Engineering. (Hyde Park, NY) Robert Lawrence, MD is professor of Environmental Health Sciences and International Health at the Johns Hopkins Bloomberg School of Public Health, and founding director of Food Systems Sustainability at the Johns Hopkins Center for a Livable Future, an interdisciplinary group of faculty and staff that focuses attention on equity, health, and the earth's resources. Robert is also a professor of medicine at Johns Hopkins School of Medicine. From 1970 to 1974, he was a member of the faculty of medicine at University of North Carolina at Chapel Hill, where he helped develop a primary healthcare system funded by the Office of Economic Opportunity. In 1974, he was appointed as the first director of the Division of Primary Care at Harvard Medical School, where he subsequently served as the Charles S. Davidson associate professor of medicine and chief of medicine at the Cambridge Hospital until 1991. From 1991 to 1995, he was the director of health sciences at the Rockefeller Foundation. From 1984 to 1989, Robert chaired the US Preventive Services Task Force of the Department of Health and Human Services and served on the successor Preventive Services Task Force from 1990 to 1995. He currently serves as a consultant to the Task Force on Community Preventive Services at the Centers for Disease Control and Prevention (CDC). He is a graduate of Harvard College and Harvard Medical School, and trained in internal medicine at Massachusetts General Hospital in Boston. He is a Master of the American College of Physicians and a Fellow of the American College of Preventive Medicine, a member of the Institute of Medicine of the National Academy of Sciences, the Association of Teachers of Preventive Medicine, the American Public Health



Association, and Physicians for Human Rights. Robert is the recipient of many national and international awards for his teaching, research, and humanitarian work. (Baltimore, MD) J.J. Lui, MBA, CHE is a lecturing instructor of culinary science at The Culinary Institute of America. He teaches several kitchen-lab courses in the culinary science baccalaureate major, focusing on research, scientific method, and the use of modern techniques and equipment in the kitchen. Students in J.J.’s courses experience product development, including sensory and flavor evaluations; discover new ingredients; and gain the critical thinking skills and science-based knowledge that will help them become food industry innovators. He joined the CIA faculty in 2013 after teaching as a senior lecturer in culinary arts and serving as program manager in patisserie, and after completing hospitality programs at Westminster Kingsway College in London. Prior to that, J.J. was an executive chef, head chef, pastry chef, and a technical training instructor in culinary arts with Her Majesty’s Armed Forces in several locations around the world. He is a member of the Master Chefs of Great Britain and the World Master Chefs Society. He earned his MBA in Further Education Management from King’s College at the University of London in 2012 and a Diploma in Teaching in the Lifelong Learning Sector from the City & Guilds London in 2010. A recipient of the United Kingdom’s 2012 Professional Association of Catering Educators’ Innovative Teaching and Learning Good Practice Award, J.J. also holds City & Guilds of London qualifications in both culinary arts and patisserie in addition to an Advanced Diploma and bachelor of science in International Culinary Arts from Thames Valley University in Reading, England. He has had success in many competitions and has recently mentored students in the 2014 Société Culinaire Philanthropique Salon of Culinary Art in New York City, where their hors d’oeuvre and fish displays both earned gold medals including the prize of honor. (Hyde Park, NY) Arik Markus is the owner of Rimon, a culinary and operations consultancy, and former brand chef at True Food Kitchen, part of the Fox Restaurant Concepts group. Arik began his career at what was supposed to be a summer apprenticeship at Restaurant Daniel with Chef Daniel Boulud in New York City. This experience, as well as his work with Chef Eric Ripert of Le Bernardin, provided classic training in traditional French cuisine. Over the past 20 years, Arik has fine-tuned his culinary expertise with a special focus on clean, organic, non-GMO, and sustainable practices. Advocating for transparency between guests and the food served to them became Arik’s personal and professional mission. Before relocating from Boulder, CO to Phoenix, AZ for his role at True Food Kitchen, he was actively involved with the Cultiva Youth Project that teaches underprivileged teens how to grow organic vegetables, basic cooking skills, and techniques to make use of the food they grow. He is also an active member of Chefs Collaborative, a national organization of chefs dedicated to making sustainable sourcing practices more accessible through education. Arik oversaw the culinary operations across 11 locations of the True Food Kitchen brand, where he is able to further his mission by delivering undeniable flavor prepared and executed as sustainably and healthfully as possible. (Phoenix, AZ) @Chef_Arik



Bruce Mattel ’80, CHE is senior associate dean of culinary arts at The Culinary Institute of America. Bruce is responsible for the curriculum, instruction, program development, and food quality in the kitchen classrooms at the college that teach contemporary and formal restaurant cookery and service, wine studies; and High-Volume Production, including breakfast, lunch, and dinner cookery. He previously served three years as associate dean for food production and two years as interim associate dean of curriculum and instruction for culinary arts. The college’s Faculty Member of the Year for 2005, Bruce was also an associate professor of culinary arts, where, since joining the CIA faculty in 1998, he taught Product Knowledge, Banqueting and Catering, Garde Manger, and Seafood Identification and Fabrication. He is the founder of the SkillsUSA postsecondary chapter at the CIA, the student members of which have consistently earned top awards at state and national competitions. Bruce has also co-chaired the SkillsUSA national culinary competition and is a judge for ProStart state and national competitions. He mentored the culinary competitor representing the United States at WorldSkills Competitions in Calgary in 2009 and London in 2011. His industry experience includes chef-owner of Custom Cuisine in Tarrytown, NY, a catering company and gourmet shop; executive chef at Coq d’Or; fish butcher, poissonier, and chef de partie at Le Bernardin; and chef poissonier and sous chef at Prunelle, all in New York City. He won the award for “Best Seafood Platter” at the 2007 Salon Société Culinaire Philanthropique in New York and the 1997 award from the United Way for “Best Chef in Sleepy Hollow Country.” Bruce is the author of Catering: A Guide to Managing a Successful Business Operation 2e (John Wiley & Sons, 2008, 2016). (Hyde Park, NY) Elizabeth Meltz is the director of environmental health at Batali & Bastianich Hospitality Group (B&BHG). After graduating from Vassar College with a degree in art history, Elizabeth enrolled in the Institute of Culinary Education in New York City. Stints at restaurants in New York and Rome led her to the kitchen team at Del Posto— B&BHG’s decorated four-star Manhattan restaurant— where she quickly rose through the ranks from banquet chef to director of kitchen operations. In 2009, Elizabeth recognized an opportunity for restaurants to better the sustainability practices in their kitchens and dining rooms and was appointed B&BHG’s director of food safety and sustainability. She now oversees a comprehensive health and food safety program with green initiatives including Green Restaurant Association certification and a corporate no-bottled-water policy. She also consults with the business development and restaurant design teams on sustainable business practices and ideals. In the past year, her work has been recognized by Fast Company, Bloomberg Businessweek, CNN Eatocracy, and National Geographic magazine. (New York, NY) @ElizabethMeltz Douglass Miller ’89, CHE is a professor of hospitality and service management at The Culinary Institute of America in Hyde Park, NY. He teaches Art and Science of Brewing; Foodservice Management; Beverage Operations Management; Spirits and Principles of Mixology; and Brewed: History, Culture, and Production. All are junior- and senior-level courses for students pursuing their bachelor’s degrees at the CIA. Art and Science of Brewing launched in fall 2015 in the Brooklyn Brewery at the CIA, a microbrewery in the Student Commons. Doug’s students gain a working knowledge of the ingredients, equipment, and techniques involved in making ales and lagers. They also learn basic organic chemistry and the biology of beer while producing several types of beer. Foodservice Management is a capstone class where students put their four years of education at the CIA into practice on a senior project. This project usually involves a dinner conceived, planned, and executed by students, with proceeds benefiting various charities. Doug is a Certified Hospitality Educator (CHE), a Certified Specialist of Spirits (CSS),



and an expert on the subject of cocktails and mixology who has created award-winning cocktails and presented at several national beverage conferences. Before returning to his alma mater as a faculty member in 2007, he held various restaurant and dining room management positions with Four Seasons Hotels and Resorts in California, Las Vegas, and New York City. The Endicott, NY native’s extensive industry experience also includes being manager of Coco Pazzo Restaurant, assistant restaurant manager of the Bristol Grill, and banquet manager of the Wyndham Bristol Hotel, all in Washington, DC. He was also a sous chef for Cornell Dining at Cornell University in Ithaca, NY. (Hyde Park, NY) Kim Morgan, MBA is the vice president of marketing for Unilever Food Solutions North America. She started her career at Unilever in December 1992 directly from university in South Africa, where she worked in finance, supply chain, sales, and marketing roles. In 2003 an international assignment took her to the Unilever Food Solutions global headquarters in Rotterdam, The Netherlands, as marketing and business development director for dressings, mayonnaise, spreads, and cooking products and global chain customers. She joined Unilever Food Solutions North America in August 2007. Kim holds a Bachelor of Commerce, majoring in Accounting, Taxation and Environmental Economics, and an MBA from the University of Natal, Durban, and she earned certification as a Chartered Management Accountant from the Chartered Institute of Management Accountants in London. (Lisle, IL) Roni Neff, PhD is director of the Food System Sustainability Program at the Johns Hopkins Center for a Livable Future (CLF), an academic center that since 1996 has focused on connections between food systems and public health. She is also an assistant professor in the Johns Hopkins Bloomberg School of Public Health’s Department of Environmental Health Sciences, with a joint appointment in Health Policy and Management. Her core research focuses are protein consumption, wasted food, and urban food system resilience. In each of these areas, Roni’s interests include understanding strategies for change in the context of complex environmental and social realities. In 2015 she edited the first textbook on the U.S. food system, Introduction to the U.S. Food System. Roni has been active nationally in efforts to advance food system concerns within the public health field, in which she worked for ten years prior to entering academia. She received her PhD from the Bloomberg School of Public Health, her master’s degree from the Harvard T.H. Chan School of Public Health, and her bachelor’s degree from Brown University. (Baltimore, MD) @LivableFuture P.K. Newby, ScD, MPH, MS is principal of The Nutrition Doctor and adjunct associate professor of nutrition at the Harvard T.H. Chan School of Public Health. At Harvard she teaches "From Farm to Fork: Why What We Eat Matters," one of the most popular courses in the Environmental Sciences program, as well as "Food Science and Technology: Implications for Public Health and Nutrition." As a nutrition scientist, food lover, and author, P.K. has more than 20 years of experience researching diet-related diseases; studying how people make food choices; and teaching students and the public about why what we eat matters. Her passion for nutrition stems from a life-long love affair with food developed from whipping up fabulous dishes in her own kitchen and working in the restaurant industry. She was one of the “best undiscovered cooks” on Nigella Lawson’s team on ABC’s "The Taste," where she created globally-inspired, plant-based cuisine. Today, she spends most of her time writing, speaking, cooking, and consulting to help build a healthier, more sustainable world, one delectable bite at a time. She is on the Science Advisory Board of Virgin Pulse, one of Sir Richard Branson’s



companies dedicated to employee health and well-being. She recently authored Superfoods, a National Geographic special edition magazine now on sale in supermarkets and at newsstands, and coauthored the book Foods for Health. She is currently working on her next books to inspire people to live their healthiest lives, deliciously. (Brookline, MA) @PKNewby Tony Nogales ’88, MBA is an associate professor of Culinary Arts at The Culinary Institute of America. Tony holds a dual certification from the CIA and the American Culinary Federation as a Pro-Chef Level III/Certified Executive Chef, whose 25 years working in the foodservice industry have centered on promoting seasonal and regional products. After graduating from the CIA, Tony worked in a diverse range of establishments from small country French bistros to multi-unit global conglomerates, including a 14-year stint alongside Larry Forgione, one of America’s pioneers in American cuisine and the farm-to-table movement. During his time there, Tony developed his procurement skills and established networks that pushed forward his understanding of seasonality and flavor. His passions include promoting awareness between nutrition and health and functional design within the foodservice industry. Since joining the faculty at the CIA in 2008, Tony has taught a variety of classes including being a culinary faculty member of Pangea, CIA’s pop-up plant-forward restaurant concept. In this restaurant, an awareness in personal and global health is emphasized, with a viewpoint based on the three pillars of sustainability: environmental, financial, and social. Tony teaches about the effects of local and federal regulatory policy, as chefs’ voices are beginning to be heard in these crucial conversations. During his time at the CIA, Tony has also received his MBA in Sustainability from Bard College. These studies have blended Tony’s business industry experience with the holistic perspective that sustainability professes, gaining a deeper understanding of production methods, micro and macro economic trends, supply chain dynamics, and human resource management. (Hyde Park, NY) Erik Oberholtzer is co-founder of Tender Greens. Launched in 2006 in Culver City, CA, Tender Greens is a chef driven, organic, quick-casual restaurant concept with 22 locations and counting. Himself a chef, Erik manages a growing team of talent along with some new brands. He is the founder of the Tender Greens Sustainable Life Project, a program aimed to assist at-risk youth in developing new skills and career intentions through structured culinary training and farm exposure. Erik is also co-founder of P. Balistreri Salumi Company, the first of other companies he has helped incubate and bring to market through Tender Greens. Erik earned a bachelor’s degree in psychology at Temple University and a degree in culinary arts from Johnson & Wales. (Los Angeles, CA) @TenderGreens Erik D. Olson, JD is director of the Health Program and senior strategic director for Food and Health at the Natural Resources Defense Council (NRDC). With more than 30 years of experience in consumer, public health, and environmental policy, he oversees NRDC’s work on issues including antibiotics use in animal production, food waste, climate-healthy food, pesticides, toxic chemicals in food and consumer products, drinking water contamination, global mercury pollution, textile-related pollution in Asia, and other food, agriculture, and toxics issues. Prior to joining NRDC, Erik was senior director of Food Programs at The Pew Charitable Trusts, where he managed campaigns to improve food safety, school nutrition standards, and food additives. At Pew he helped lead the successful effort to enact the first overhaul of the Food and Drug Administration’s food safety program in over 70 years. Previously, he was deputy staff director and general counsel of the Senate Committee on



Environment and Public Works. In his previous 15-year stint at NRDC, he helped enact the Food Quality Protection Act and the 1996 Safe Drinking Water Act Amendments. Erik has litigated major federal environmental cases ranging from the Exxon Valdez case to drinking water, Superfund, and other litigation. He is a member of the Institute of Medicine’s Food Forum and the Board for Food Policy Action. Erik received his JD from the University of Virginia School of Law, where served as an editor of the environmental law journal, and his bachelor of arts degree from Columbia University. (Washington, DC) Marc Oshima is chief marketing officer and co-founder of AeroFarms, a clean-technology company that builds and operates responsible, state-of-the art indoor vertical farms in urban environments around the world, helping set new standards for culinary freshness and flavor. AeroFarms has been recognized as a Circular Economy 100 company, won the World Technology Award for most impactful Environmental Company, was voted Most Innovative Company at the Future of Agriculture conference, the Best Growth Company to invest in at the Wall Street Journal’s ECO:nomics conference, and was a finalist for The Circular Awards of The World Economic Forum. With a passion for food, Marc has led the marketing for The Food Emporium, a New York-based metro grocery store chain, and for Citarella gourmet markets, which has been recognized as one of the Top 50 Specialty Food Retailers in the United States. In addition, he has overseen numerous food events including partnerships with the James Beard Foundation, Museum of Food & Drink, City Harvest, and Le Fooding, what Time magazine calls the “coolest food event in the world.” With an extensive marketing background in retail, brand management, and media, Marc has a passion for launching new businesses and developing award-winning marketing campaigns that have been recognized by AdWeek, AdAge, Creativity, Association of Independent Commercial Producers (AICP), and Webby. He is also a member of the Chefs Collaborative board, United Fresh Produce Marketing Merchandising Council, Food Bank for NYC - Marketing Advisory Committee, and Columbia University Alumni Advisory Group. Marc holds a B.A. from Columbia College and an M.B.A. from Columbia Business School. (New York, NY) @AeroFarms Robert Perillo ’86, CHE, MBA is an assistant professor of culinary arts at The Culinary Institute of America. Prior to returning to his alma mater as faculty in 2008, Bobby was chef at Balzano’s and Schiller’s Liquor Bar, and sous chef at Balthazar, Le Madri, Patroon, and Symphony Café, all in New York City. He has also served as chef at Bay Club Restaurant in Lahaina, HI, and held various kitchen positions at Aureole in New York, NY; La Panatiere in Rye, NY; Café Evergreen in Pearl River, NY; and Livanos Restaurant in White Plains, NY. Bobby started his foodservice career in 1981 as a dishwasher at the Villa Venice Restaurant in Orangeburg, NY, where he quickly rose to the rank of line-cook. A Certified Hospitality Educator (CHE), Bobby holds a bachelor’s degree in culinary education from Empire State College and an MBA in Sustainability from Green Mountain College. He has been a visiting chef at restaurants in Cartoceto and Frascati in Italy, and has served as a chef-instructor and chef coordinator at the French Culinary Institute in New York City. Bobby is a member of the Société Culinaire Philanthropique. (Hyde Park, NY)



Brian Perkins is regional director for the Americas at the Marine Stewardship Council. Brian’s introduction to the seafood industry was in June 1974 working in a salt fish factory on Grimsey, Iceland. That winter he worked on a small island-based boat, tub trawling, and then in the spring gillnetting for lumpfish. Over the 40 years since, he has spent the majority of his work life involved with the commercial fishing and seafood industry. Brian has fished for lobsters and scallops in Maine, and he crewed on a 50-foot offshore-gillnetter working six-day trips to George’s Bank, Brown’s Bank, Cashes Ledge, and other areas in the Gulf of Maine. His experience as a commercial fisherman gives him a strong understanding of what a healthy sustainable fishing resource means to the individuals and communities that rely on it for their livelihoods. In 1992, Brian began working for Diversified Business Communications, organizers of the major seafood shows in Boston and Brussels. He was instrumental in launching The European Seafood Exposition in Brussels in 1993, and his 16-year tenure running the largest seafood shows in the world has provided him with a unique perspective on the industry while earning him the respect of many stakeholders. (Washington, DC) Steven Petusevsky ’77 is the founder and principal of Steven M. Petusevsky Enterprises, a foodservice consulting group. He is an acclaimed chef and director of culinary innovation, known as a pioneer in the pairing of health and exceptional taste. His culinary studies have taken him across the globe in search of innovative and authentic cooking techniques. Steve has been the national director of Creative Food Development for Whole Foods Market, the largest natural food retail chain in the country. His consulting group develops complete foodservice programs, healthfully inspired recipes, and thoughtfully engineered menus for many national large retail supermarket chains and fast casual restaurant groups. He is the author of The Whole Foods Market Cookbook – a Guide to Natural Foods with 350 Recipes (Clarkson Potter, 2002). A celebrated food journalist with a vast readership, Steve writes special features for Cooking Light, where he was a contributing editor for more than four years with a monthly column entitled “Inspired Vegetarian.” He also wrote a weekly syndicated column called “Vegetarian Today” for the Chicago Tribune news service, which was published in hundreds of newspapers across the nation for over a decade. Steve currently writes a regular feature column for Relish.com, with a readership of over 20 million. He is a graduate of The Culinary Institute of America in Hyde Park, NY, where he was awarded a fellowship and served as chef instructor. His books The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills were published by the American Diabetes Association in 2013 and 2014 respectively. (Plantation, FL) Urvashi Rangan, PhD is the director of consumer safety and sustainability for Consumers Union, the policy and action arm of Consumer Reports. As an environmental health scientist and toxicologist, she oversees all of Consumer Reports' safety testing projects, risk assessments, and serves as the lead spokesperson on these issues, translating complex scientific concepts into actionable consumer advice and policy recommendations. She has expertise in food safety issues, food labeling, risk assessment, and sustainable production practices. In addition to appearing frequently in major news outlets, she also testifies to government bodies, has given lectures at various universities and conferences, and has directly challenged critics of a sustainable food system. (New York, NY) @UrvashiRangan



Jeff Regnart, MS is a consultant for the Alaska Seafood Marketing Institute in its Responsible Fishery Management program. Jeff began his fisheries career in 1984 as a seasonal employee with the Alaska Department of Fish and Game. During his undergraduate studies, he commercially fished for salmon and halibut and spent summers as a sport fish guide. After graduate school, Jeff obtained a permanent position with the Department, from which he was promoted to increasingly complex and diverse positions during his tenure. From managing the Naknek-Kvichak commercial fishing district within the Bristol Bay salmon fishery, to a regional manager post over Bristol Bay and Cook Inlet commercial fisheries, Jeff ultimately assumed responsibility for all aspects of the commercial fisheries that occur not only in Bristol Bay and Cook Inlet, but also Prince William Sound. From 2011 to 2015, he served as director of the Commercial Fishery Division for the Alaska Department of Fish and Game, managing commercial, subsistence, and personal use fisheries within the jurisdiction of the State of Alaska. Since 2000, Jeff has been involved in sustainable fishery certification schemes first with the salmon fishery and as time has gone on, with other significant fisheries in the state as well. He holds a bachelor of science in biology from Western Washington University and a master of science in Fishery Management from Humboldt State University. (Alexandria, LA) @Alaska_Seafood Andrea Reusing is executive chef of The Durham Hotel in Durham, NC, and the chef and owner of Lantern in Chapel Hill. The recipient of the James Beard Award for Best Chef: Southeast in 2011, Andrea collaborates with small farms and producers across North Carolina and is an advocate for food policy change. The founding chef and general manager of Enoteca Vin, the critically acclaimed wine-focused restaurant in Raleigh, in 2002 she opened Lantern. There she combines North Carolina ingredients with Asian flavors and has earned accolades including America’s Top 50 Restaurants from Gourmet and one of America’s 50 Most Amazing Wine Experiences from Food & Wine. At The Durham, Andrea revives American melting pot and hotel classics, casting them in a modern light at the restaurant and rooftop bar. In 2011, she published her first cookbook, Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter). An absorbing journey through a year in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by The New York Times. Andrea is the founder of Kitchen Patrol, a non-profit project to improve children's access to quality food through weekly cooking classes, and she serves on the boards of the Center for Environmental Farming Systems, Chefs Collaborative, and Chefs Action Network. (Durham, NC) @AndreaReusing Allison Righter, MSPH, RDN is a nutrition and food safety instructor at The Culinary Institute of America. She also works with the CIA’s Strategic Initiatives Group to coordinate the newly formed Teaching Kitchen Collaborative and to bridge the CIA’s industry leadership work with its educational curriculum for future chefs. After completing her undergraduate degree in Public Health Studies from Johns Hopkins University, Allison earned a Master of Science in Public Health in a coordinated program in dietetics at the Johns Hopkins Bloomberg School of Public Health. Allison worked as a student research assistant at the Johns Hopkins Center for a Livable Future (CLF) before joining the Center full-time as a program officer for the Food Communities and Public Health program. Her work with CLF focused on providing technical assistance and science advisory to the national Meatless Monday campaign, identifying educational opportunities for dietitians and dietetic interns, and assisting with the Baltimore Food & Faith Project and other community-based food system outreach initiatives. After



moving to the Hudson Valley, NY in 2013, Allison started working with the CIA as a research project coordinator for a teaching kitchen pilot study in collaboration with the Harvard T.H. Chan School of Public Health and as an adjunct nutrition instructor. In August 2015, she joined the CIA as a full-time faculty member in the Culinary Science department to teach nutrition and food safety to incoming culinary students in the associate’s degree program. Allison is a public health professional with a passion for promoting and connecting the dots between health, wellness, and a sustainable food system. She is also a spirited project manager, educator, writer, and systems thinker who has presented and published on a variety of nutrition and food system related topics to different audiences and appeared in many local and national media outlets. (Hyde Park, NY) Eric Rimm, ScD is professor of epidemiology and nutrition and director of the Program in Cardiovascular Epidemiology at the Harvard T.H. Chan School of Public Health, and professor of medicine at Harvard Medical School. For over two decades Eric has conducted extensive research on the health effects of diet and lifestyle in relation to obesity and cardiovascular disease. He also studies the impact of nutrition policy as it relates to the diets of school children and the 15 percent of the U.S. population on food stamps. Eric has previously served on an Institute of Medicine’s Dietary Reference Intakes Committee and more recently on the scientific advisory committee for the 2010 U.S. Dietary Guidelines for Americans. He has published more than 450 peer-reviewed publications during his 21 years on the faculty at Harvard. Eric is an associate editor for the American Journal of Clinical Nutrition and the American Journal of Epidemiology. He was awarded the 2012 American Society for Nutrition General Mills Institute of Health and Nutrition Innovation Award. (Boston, MA) @EricRimm Ted Russin is the associate dean of culinary science at The Culinary Institute of America. He oversees the college’s baccalaureate degree program in culinary science, and he is responsible for the curriculum, instruction, and program development for the entire academic major. He is also an instructor for the Culinary Research and Development and Ingredient Functionality courses in the program. Before assuming his current role in 2014, Ted was the CIA’s director of consulting, where he managed the college’s services for food industry clients regarding menu and recipe development projects and research and development programs. Prior to joining the CIA in 2012, he was a research scientist for customer support and applications at CP Kelco in San Diego, CA. In that role, he was responsible for food product development and technical support for chefs, foodservice, and retail food product customers. Ted was host and creative development consultant for the Cooking Channel special Geek-A-Licious in 2011 and a consulting expert and editor for the gels, thickeners, and foams chapters in Nathan Myhrvold’s groundbreaking book, Modernist Cuisine. He has worked with celebrity chefs Thomas Keller, Wylie Dufresne, Corey Lee, and Adrian Vasquez, among others. Earlier in his career, Ted was a product and process development chemist for Oleanergie F2001, Inc., in St-Hyacinthe, Quebec, Canada and a research chemist for the Canadian government agency Agriculture and Agri-Food Canada. His research focusing on ingredient functionality and new product development has been published in leading industry and peer-reviewed publications. Ted holds a master of science in food science and agricultural chemistry from McGill University as well as both a bachelor of science in food science from the University of Manitoba and a bachelor of arts (with honors) in philosophy from the University of Winnipeg. (Hyde Park, NY)



Tim Ryan ‘77, CMC, EdD, MBA has served as president of The Culinary Institute of America (CIA) since 2001. Tim graduated from the CIA in 1977 and received both a bachelor's and an MBA degree from the University of New Haven, and a doctorate degree in education from the University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic Champion with an Ivy League doctorate degree, he is the first alumnus and faculty member to rise through the CIA to become president. Working in the industry as a successful chef and restaurateur, he was recruited back to his alma mater in 1982 to serve on the faculty and to develop and run the CIA's ground-breaking American Bounty Restaurant. Tim was also the captain of the U.S. Culinary Team, leading the group to victories at the first Culinary World Cup and the Culinary Olympics. To this day, no other American team has been as successful in international competition. For his work in the American Bounty and with the U.S. Culinary Team, he is recognized as a pioneer in the American cuisine movement. During his tenure as president, and previously as executive vice president, the college has developed major innovations, including the world’s first bachelor’s degree programs in culinary arts management and baking and pastry arts management; a highly successful publishing program; award-winning videos and television shows; and dramatically expanded continuing education programs; while strengthening an already gifted faculty. In 1998, Tim was named the ACF Chef of the Year. He has also served as ACF vice president, president, and chairman. He currently serves on the Board of Trustees of the National Restaurant Association's Educational Foundation. Tim has received awards from virtually every food industry organization. He is especially proud of being one of five Americans ever to receive the Presidential Medal from the World Association of Cooks Societies and his induction into the James Beard Foundation's Who's Who of Food & Beverage in America. (Hyde Park, NY) @CIACulinary Matthew Sade, MBA is chief executive officer of Kite Hill. He has spent the last 20 years building disruptive consumer brands that have challenged established industries with products that are better for people and the planet. In his current role, Matthew leads Kite Hill’s efforts to replace traditional dairy in people’s lives with great tasting, plant-based foods. By marrying patented biochemistry with traditional dairy production techniques, Kite Hill has developed a broad range of cultured nut milk products, including artisanal cheese, cream cheese, yogurt, entrées, and even desserts. Prior to leading Kite Hill, Matthew was the chief marketing officer of Impossible Foods, a company developing plant-based options to one day replace the global reliance on industrially raised meat. He hasn’t always worked in the plant-based arena, though: He came to Impossible Foods after founding Fork in the Road Foods, a leading sustainable meat company. Matthew started his food career in strategy at Starbucks and managed several food brands at The Clorox Company after earning his MBA from Cornell’s Johnson School. (San Francisco, CA) @KiteHillCheese



Christine Seitz is vice president of Culinary Strategy and Innovation for Business Excellence at Compass Group. She graduated in 1984 from California State University, Long Beach, with a bachelor of science in Nutrition and Foodservice Management, after which she attended the California Culinary Academy, graduating in 1986. Christine has worked in the restaurant industry since high school. She joined Bon Appétit Management Company in 1987 as its first executive chef, and from that position she developed into a general manager of a two-million-dollar account. After many years in the field she became a consultant for Bon Appétit and Compass Group, managing over 120 new account openings, running corporate chef trainings, and developing new food programs focusing on cuisines ranging from Southeast Asia to the Middle East to south of the Equator. She joined Compass Group in the spring of 2012 as the director of culinary development and was recently promoted to her current position. In this capacity, she is working on a corporate food philosophy for healthy, sustainable menus and the commitment to the adapted Menus of Change initiatives; working with distributors and chefs to rescue produce through Imperfectly Delicious Produce; developing recipes; and guiding profitability trainings. As part of a Bon Appétit-sponsored team, Christine was successfully entered into the Guinness Book of World Records for “World’s Largest Stir Fry” in 2004. (Pleasanton, CA) @Christine_Seitz George Shannon, CEC is a lecturing instructor of culinary arts at The Culinary Institute of America. He teaches breakfast cookery as part of the CIA’s Non-Commercial Food Service and High-Volume Production Cookery course—a class that begins in the pre-dawn hours on the college’s Hyde Park campus—providing breakfast to students and faculty before their morning classes. He also spoke at the Menus of Change conference in 2015 about vegetable and grain forward menus used at the college. Before joining the CIA faculty in 2013, George was sous chef and chef garde manger at The Williamsburg Lodge in Williamsburg, VA. During his career, he has also served as executive chef of The Tapas Lounge in Newport News, VA; executive chef and owner of G. Arthur’s Culinary Events in Raleigh, NC; banquet chef and sous chef at Cherokee Town and Country Club in Atlanta, GA; and rounds cook at the Williamsburg Inn and Trellis Restaurant in Williamsburg, VA. George holds an Associate of Science degree from Thomas Nelson Community College, and he completed the American Culinary Federation (ACF) apprenticeship program at The Trellis Restaurant. A member of the ACF, he earned awards at chili competitions in Raleigh, NC, in 2002 and 2003 and a silver medal at the ACF’s Hot Food Competition in 1996. (Hyde Park, NY) Bret Thorn is senior food editor of Nation’s Restaurant News. In that role, he is responsible for spotting and reporting on food and beverage trends across the country. From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking, and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. A magna cum laude graduate of Tufts University with a bachelor’s degree in history, and a member of Phi Beta Kappa, Bret also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. His monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column. (Brooklyn, NY) @FoodWriterDiary



Michael Tlusty, PhD is the director of ocean sustainability science at the New England Aquarium and a research faculty member at the University of Massachusetts Boston. His work at the Aquarium is focused on developing sustainable aquaculture and determining the proper balance between aquaculture and wild fisheries, as well as determining the role of seafood in the larger issue of protein consumption. Much of Michael’s work in seafood involves working with certification systems to improve them, and he has recently published the first theoretical model for how certification can improve seafood production. Michael sits on the Global Aquaculture Alliance Standards Oversight Committee, the Technical Advisory Group for the Aquaculture Stewardship Council, and the Process and Benchmark Expert Working Group for the Global Seafood Sustainability Initiative. Michael also carries out assessments of the ornamental fish trade (which mirror many of the benefits and challenges of seafood), and he conducts research on the multifactoral nature of bacterial diseases in crustaceans. Michael has a BS in Animal Science from University of Illinois, and a PhD in biology from Syracuse University. (Boston, MA) @Tlusty_NEAQ Ken Toong, MBA is executive director of University of Massachusetts Amherst Auxiliary Enterprises (AE), a position he has held for the past 16 years. AE is the umbrella for UMass Dining, the nation’s largest campus dining operation with over 19,000 students on various meal plans and 90 million dollars in annual revenue. UMass Dining serves over 55,000 meals daily, including 15 world cuisines. Because of Ken’s leadership, UMass Dining was the first large public university to serve sustainable seafood, grass-fed beef, and most recently 100-percent “no antibiotics ever” chicken in all of its retail and residential operations. As the founder of the annual Tastes of the World Chef Culinary Conference, Ken has inspired a network of chefs to support a food system built on sustainability, flavor, and wellness. UMass Dining has received many national awards for its innovative and quality programs, such as the White House Campus Champions of Change Award 2012. In 2012, FoodService Director magazine named Ken Toong to its inaugural list of the “20 most Influential” people and organizations having an impact on the non-commercial foodservice industry. In 2013, the International Foodservice Manufacturers Association (IFMA) awarded Ken as a recipient of a Silver Plate Award, which recognizes excellence in eight segments of foodservice operations. Ken received his MBA (beta gamma sigma) from the University of Massachusetts Amherst and a Bachelor of Business Administration from Acadia University, Nova Scotia. He is a member of the Menus of Change Sustainable Business Leadership Council, a board member of the Amherst Survival Center, and most recently became the at-large director of the National Association of College & University Food Services (NACUFS). (Amherst, MA) @UMassDining Scott Uehlein ‘85 is vice president of product innovation and development at Sonic Drive-In, a position he took after 17 years as corporate chef at Canyon Ranch. Scott is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. He is the author of Canyon Ranch Nourish: Indulgently Healthy Cuisine (Viking Press, 2009) and co-author of Canyon Ranch Cooks (Rodale Books, October 2003). He received his culinary training at The Culinary Institute of America in Hyde Park, NY. Prior to joining Canyon Ranch, he studied with famed chef Madeleine Kamman at her school for American chefs located at Beringer Vineyards in Napa Valley, CA, and served as executive chef at Los Abrigados Resort in Sedona, AZ. Under his direction, Canyon Ranch cuisine was given top honors by the readers of Condé Nast Traveler as well as Gourmet magazine. Scott has made guest appearances on a variety of network and cable TV shows, including NBC’s Today Show, QVC,



The Food Network’s Sara’s Secrets, Into the Fire, and Best Of with Jill Cordes. He has also been featured on E! Entertainment Television and Canada’s Vicki Gabereau Show, in addition to numerous local and regional cooking programs. For two years, he hosted a weekly cooking segment on KGUN 9 News at Noon, a Tucson ABC affiliate. Numerous national and international newspapers and magazines have profiled Scott, including Bon Appétit, Self, Fitness, Food Arts, Esquire, Nation’s Restaurant News, Chef magazine, and Health & Fitness UK. (Oklahoma City, OK) Robert Valgenti is associate professor of philosophy at Lebanon Valley College. His research covers contemporary Italian philosophy, hermeneutics, biopolitics, and the philosophy of food. He is a translator of Italian, most notably Luigi Pareyson’s Truth and Interpretation (2013), and Gianni Vattimo’s Of Reality (2016). Bob is also the founder of E.A.T. (Engage, Analyze, Transform), an undergraduate research group that works to transform the ethical, cultural, environmental, and nutritional impact of the dining experience at Lebanon Valley College. (Annville, PA) Brendan Walsh ’80, CHE is dean of culinary arts at The Culinary Institute of America. He oversees curriculum development and management of culinary arts education at the college and is responsible for the quality of academic programming, services, and staffing of culinary arts courses. He assumed his current job in 2012 after serving four years as a faculty member and associate dean at the CIA. A 1980 CIA graduate, Brendan returned to his alma mater in 2008. Before that, he was the owner and executive chef of Elms Restaurant & Tavern in Ridgefield, CT; North Street Grill in Great Neck, NY; and Coyote Grill in Island Park, NY; as well as the founder and president of Chef Brendan Walsh Services/FWF Consulting. He was also director of operations and executive chef of 661 North Corporation in Island Park and Sign of the Dove Corporation in New York City. Earlier in his career, Brendan held various chef positions at highly regarded restaurants around the country, including executive chef of Arizona 206 in New York City, Water’s Edge in Long Island City, NY, and Ancient Mariner in Florida, New York, and Connecticut; chef of Gotham Bar & Grill in New York City; and sous chef at Stars in San Francisco. He served as lead chef for the Connecticut Farmland Trust from 1998 to 2010. A member of the James Beard Foundation, Brendan is one of four CIA faculty and staff members to have been inducted into that organization’s Who’s Who of Food and Beverage in America, receiving the honor in 1987. (Hyde Park, NY) Arlin Wasserman is a principal and the founder of Changing Tastes, a consultancy that finds value and opportunity at the intersection of the five major drivers of change in our food system: sustainability, public health, information technology, demographics, and the changing role of the culinary professional. The firm’s insights at the intersection of these forces are the basis for the strategy, innovation, sustainability, and performance management services it provides to Fortune 100 and growth-stage food companies, trade associations and partnerships, public sector and private investors, and academic and nonprofit institutions. Arlin is also a fellow at the Center for Leadership in Global Sustainability at Virginia Polytechnic Institute and State University, and chair of the Sustainable Business Leadership Council for Menus of Change. Formerly the vice president for sustainability and corporate social responsibility at Sodexo, he led the company's North American sustainability efforts including environmental, health and wellbeing, community engagement, and sustainable food and agriculture. (Lenox, MA) @ArlinWasserman



Helen Wechsler is regional director of Bay Area food services for Google. Helen joined the Google Food Team in June of 2013, and in her current role she supports a group of managers and vendor partners whose sole goal is to delight Googlers with food choices and experiences that allow them to be at their best at work, at home, and in their community. Helen has a passion for food and has spent over 20 years working with food in a variety of capacities: She has owned her own catering business, worked at a culinary school, consulted and trained culinary teams in college and university foodservice, and most recently was the director of dining at Boston College. Throughout her years in the food business, Helen has been resolute in her pursuit of creating food experiences that reflect best in class culinary and service experiences. A graduate of Trinity College, she has an advanced graduate certificate in leadership from Boston College’s Carroll School of Management. (Mountain View, CA) Walter Willett, MD, DrPH is professor of epidemiology and nutrition and chairman of the Department of Nutrition at the Harvard T.H. Chan School of Public Health. He is also a professor of medicine at Harvard Medical School. Walter graduated from the University of Michigan Medical School before obtaining a doctorate in public health from Harvard. He has focused much of his work over the last 35 years on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments are providing the most detailed information available on the long-term health consequences of food choices. He has published over 1,500 articles, primarily on lifestyle risk factors for heart disease and cancer, and has written the textbook, Nutritional Epidemiology. He also has four books for the general public: Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating, which has appeared on most major bestseller lists; Eat, Drink, and Weigh Less, co-authored with Mollie Katzen; The Fertility Diet, co-authored with Jorge Chavarro and Pat Skerrett; and most recently, Thinfluence, co-authored with Malissa Wood and Dan Childs. He is the most cited nutritionist internationally, and is among the five most cited persons in all fields of clinical science. He is a member of the Institute of Medicine of the National Academy of Sciences and the recipient of many national and international awards for his research. (Boston, MA) @HarvardChanSPH Venessa Wong is deputy business editor at BuzzFeed News and writes about food, beveragem and restaurant companies. Previously, Venessa was an associate editor at Bloomberg Businessweek. She first joined the publication in June 2009. Venessa also spent time as a freelance writer and editor, contributing to both U.S. and China-based publications. (New York, NY) @VenessaWWong



Helene York is the global director of responsible business for Compass Group at Google. In this role, she oversees a procurement team as well as water, waste, and energy initiatives. Previously she was national director of purchasing strategy and director of strategic initiatives for Bon Appétit Management Company. Impatient with supply chains “as is,” she works to understand what motivates suppliers and to partner with them on making significant improvements. Helene has developed new produce, seafood, meat, chocolate, and coffee supply chains for large-scale food services, and she has visited countless farms, fisheries, and processors. Her deep passion is in helping create channels for byproducts dismissed as “waste,” or sea vegetables (“eat what fish eat”). Helene started her career in food promoting sustainable seafood to chefs who, along with supply chain managers, are the “choice editors” of our food system and the real levers of change. She has served on the board of FishChoice and Humane Farm Animal Care, been named an international Seafood Champion by SeaWeb, and presented to audiences at the American Association for the Advancement of Science, the National Academy of Sciences, and the Commonwealth Club. She also wrote for The Atlantic online (Food Channel) for four years. Helene graduated from Harvard College and the Yale School of Management. (San Francisco, CA)

Willa Zhen, MA, CHE is an associate professor of liberal arts at The Culinary Institute of America. The courses Willa teaches in the college’s degree programs include Introduction to Gastronomy, Anthropology of Food, and Applied Food Studies. Before joining the CIA faculty in 2011, she was a graduate teaching assistant at the University of London, a contributing writer for Time Out Eating and Drinking Guides: London, sub-editor of Polyvocia: The SOAS Journal of Graduate Research, and a research assistant for the China in Comparative Perspective Network. Willa holds a master of arts degree from the University of Sussex in Brighton, England, and a bachelor of arts from the University of the Pacific. She is currently a PhD candidate at the School of Oriental and African Studies (SOAS), University of London. Her awards include the Oxford Symposium on Food and Cookery’s Cherwell Food History Studentship, Culinary Historians of New York Scholar’s Grant, and the Universities’ Committee China in London Grant. Willa was also a Rotary Ambassadorial Scholar in 2006 and 2007. She is a member of the American Anthropological Association, SOAS Food Studies Centre, Society for the Anthropology of Food and Nutrition, Society for East Asian Anthropology, and the Association for the Study of Food and Society. (Hyde Park, NY)



SPONSOR COMPANY BIOGRAPHIES The Alaska Seafood Marketing Institute (ASMI) is a commodity marketing board that works actively with all segments of the foodservice industry to increase awareness and broaden the demand for wild and sustainable Alaska seafood. A variety of custom designed resources are available to help operators and distributors capitalize on the growing consumer popularity of seafood. ASMI is your partner in supplying training tools, merchandising materials, and promotional ideas that make it easy for you to add customer appeal to your menu. www.alaskaseafood.org Consumers all over the world enjoy California Almonds as a natural, wholesome, and quality food product. The Almond Board of California (ABC) promotes almonds through its research-based approach to all aspects of marketing, farming, and production on behalf of the more than 6,000 California Almond growers and processors, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, CA, ABC is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. Almonds are undeniably versatile, able to enhance almost any flavor profile, and available in more forms than any other tree nut. For recipe ideas and much more, please visit www.almonds.com/food-professionals. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors and the foodservice industry. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of real eggs. To assist food companies, AEB develops resource materials and makes egg experts available to answer technical questions. For more information, formulation tips and assistance and functional egg background, visit www.aeb.org Aramark delivers experiences that enrich and nourish people’s lives through innovative services in food, facilities management, and uniforms. United by a passion to serve, our 270,000 employees make a meaningful difference each day for millions of people in 21 countries around the world. Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, rated number one among Diversified Outsourcing Companies, as well as among the World’s Most Ethical Companies by the Ethisphere Institute. Connect with us on Facebook and Twitter or learn more at www.aramark.com. Avocados From Mexico (AFM), based in Irving, Texas, is the marketing powerhouse behind the Mexican Hass Avocados Importers Association (MHAIA) and the Association of Growers and Packers of Avocados From Mexico (APEAM). A combination of more than 19,000 orchards and a blooming season that lasts all year long enables our growers to offer an uninterrupted supply of fresh avocados, year-round. Bring flavor to the menu 365/24/7, using different avocado techniques and menu ideation. Please visit www.Foodservice.AvocadosFromMexico.com for more fresh culinary ideas, training, and partnership/promotional opportunities.



Barilla has been dedicated to delivering the highest-quality pasta since 1877, which has made us a favorite of foodservice chefs and the #1 national brand in the U.S. Barilla is an Italian family business that views nutrition as a sociable, joyous occasion, full of flavor, affection, and sharing, and offers quality in the form of wholesome, safe products. Sustainability and social responsibility guide our business strategies, and our mission is to help people live better, longer, in a healthier environment. In 2009, the Barilla Center for Food and Nutrition (BCFN) was founded with the aim of analyzing the major issues related to food and nutrition around the world, to encourage the debate concerning them and propose concrete solutions. The BCFN focuses on four broad topics: Food for Sustainable Growth, Food for Health, Food for All, and Food for Culture. www.barillaus.com Bush Brothers and Company began in 1908 as a canning facility for locally grown produce in the east Tennessee area. Since those humble beginnings, Bush Brothers has grown into the nation’s leading brand of canned beans. Bush is well known for their “secret family recipe” of baked beans, and is currently launching additional value-added bean products like Taco Fiesta Black Beans and Cajun Red Beans. Other Bush products include Kidney Beans, Pinto Beans, Black Beans, Great Northern Beans, Garbanzo Beans, Blackeye Peas, Pork & Beans, Hominy, and varieties with low and reduced sodium. Once known only in the Southeast, this family-owned, privately held company is now one of the foremost leaders in culinary innovation in vegetable protein. www.bushbeansfoodservice.com Canadian Lentils is actively working to increase the awareness and consumption of delicious and nutritious lentils in North America. Lentils are a versatile ingredient, with a neutral flavour profile, they absorb the flavors of any dish and can be used in much more than just soup and curry - try them in anything from breakfast, snacks, to desserts! Not only are lentils delicious, they are nutritious and economical - they are high in protein while being low in fat, and also high in fiber. Learn more at www.lentils.ca Chobani® is the maker of America’s No. 1 selling Greek Yogurt brand. Authentic strained Chobani Greek Yogurt was founded on the belief that people have great taste, they just need great options. That is why Chobani produces only the highest quality, best tasting products made with only natural ingredients out of its New Berlin, New York plant and its new one million square-foot production facility in Twin Falls, Idaho. Deliciously creamy and packed with more protein than regular, unstrained yogurt, Chobani is an on-trend, versatile ingredient and a great flavor carrier in both sweet and savory applications. Add it to dressings, soups, smoothies and baked goods or use it as a sour cream or mayo substitute to lower the fat, calories, and sodium while increasing the protein in dishes. www.chobani.com Compass Group North America, based in Charlotte, NC, is the nation’s leading foodservice management and support services company. From the nutritious and delicious meals we serve to the facilities we manage, Compass Group aims to make a positive difference – each and every day – for the communities and environments in which we operate. www.compass-usa.com



CSSI is a unique Chicago-based agency, combining comprehensive marketing services with culinary-focused strategy. Working on behalf of leading manufacturers and commodity associations, we secure product placements and develop innovative concepts to reach menu decision makers at national chains and non-commercial outlets. With offices in Chicago, Los Angeles, and Shanghai, CSSI offers both global reach and the ability to connect to local market opportunities and trends, lending flexibility to adapt to the ever-changing food industry and the specific needs of our broad client base. www.cssiculinary.com Daiya Foods’ revolutionary dairy-alternative products are made from 100 percent plant-based, sustainable ingredients and provide the same melt, stretch, texture and functionality of dairy-based cheeses. Daiya Foods’ products are free of soy, dairy, casein, tree nuts, and gluten. Our products include: shredded cheeses, slices, spreads, yogurt, salad dressing, gluten-free pizzas, and a line of gluten- and dairy-free cheesecakes. Daiya products are currently available in 22,000 retail outlets and approximately 20,000 foodservice operations. Dairy-free cheese represents over $100 billion in annual sales! For more information, visit www.daiyafoods.com Davidson’s Safest Choice® is the producer for in shell pasteurized eggs. All natural Safest Choice™ pasteurization uses a gentle warm water bath to eliminate Salmonella in eggs without changing the nutrition or flavor. Your patrons can safely enjoy culinary creations that include raw eggs, such as Hollandaise; Caesar salad dressing; sunny side up, poached, soft scrambled eggs, and many more! Learn more at SafeEggs.com/foodservice. Deoleo is a Spanish food group which is listed on the Spanish stock market under OLE. It is the world leader in sales of bottled olive oil. Deoleo has an extensive presence in the world with famous brands, which hold leading positions in the most important markets in the world. These brands include CARBONELL, BERTOLLI, CARAPELLI, and SASSO. As an international group, Deoleo has the leading brands in the areas and markets where it operates and only purveys premium-quality products. www.Deoleo.com Dole Packaged Foods, LLC develops a wide variety of products to provide fruit solutions for the unique operational demands of foodservice operators. Dole backs its dedication to quality with comprehensive food safety programs, stringent quality control measures, and ongoing research and innovation. Check out the DOLE Chef-Ready Cuts, Fruit Purees and Vegetable Purees, DOLE Fruit Bowls and others at www.dolefoodservice.com Driscoll’s is passionate about growing premium fresh strawberries, blueberries, raspberries, and blackberries. Family owned for over 100 years, Driscoll’s uses only natural breeding methods to create plant varieties to produce ONLY THE FINEST BERRIES™. Our mission is to continually delight berry consumers. Driscoll’s conventional and organic berries are grown by independent farmers around the globe and are available year ‘round. www.driscolls.com Google Food fuels over 81,000 people every day. Since our first executive chef joined the company in 1999, food and how it helps build collaboration and innovation have been at the heart of our culture. Google Food today includes over 185 Cafes, or restaurants, around the world, serving over 108,000 meals in over 55 countries each and every day. Google Food is constantly growing and evolving to create engaging and inspiring food experiences that provide fuel for big, innovative thinking and collaboration among employees. www.google.com



The Grateful Burger Co is a New England-based business that specializes in healthy and sustainable blended meat products. By combining beef and mushrooms with natural and low-impact ingredients we have successfully created an innovative line of products ideal for the foodservice and retail industries. We are striving to change the current landscape of the food industry by providing healthy and sustainable alternatives. www.gratefulburger.com Hain Pure Protein Corporation is a market leader for premium poultry and deli meats, with trusted natural and certified organic brands Plainville Farms® and FreeBird® including new Black Label delivering great-tasting products from farm to fork. Our poultry raised is never ever given antibiotics and vegetarian fed. www.PlainvilleFarms.com www.FreeBirdChicken.com Hale & Hearty Soups has been crafting scratch made soups since 1995, first out of a small kitchen in Chelsea Market and now from our USDA certified commissary in Brooklyn, NY. Our 34 stores span the NYC metro area as well as Long Island and Boston serving more than 5.7 million consumers a year. In addition to its retail store success, Hale & Hearty also makes the same fresh products available across all Foodservice and Wholesale segments of business including contract feeders, colleges, grocery stores, lodging, restaurants, hospitals, and much more. The Foodservice business is in 19 states and growing, serving just under 1 million gallons of soup per year to any operator who wants to deliver the Hale & Hearty experience to their guests. www.haleandhearty.com The illy caffè story begins in 17th century Trieste, Italy, one of the Adriatic port towns which served as the gateway to coffee culture. Since 1933, the Illy family has been roasting coffee there, continuing to transport its legacy of ingenuity into a new era. Over 7 million cups of illy coffee are consumed daily throughout the world and its coffee is sold in more than 140 countries and in over 100,000 of the world’s finest restaurants and cafés. www.illy.com The Mushroom Council is composed of fresh-market mushroom producers or importers who handle an average of more than 500,000 pounds of mushrooms annually. Fat-free, low-calorie and nutrient-dense, mushrooms have natural antioxidants and essential vitamins and minerals, making them nature's hidden treasure for healthy, delicious meals. Whether you're a member of the foodservice industry or a health professional, mushroominfo.com is your one-stop shop for mushroom recipes and information. www.mushroomcouncil.org The National Peanut Board promotes USA-grown peanuts on behalf of more than 7,000 American peanut farmers and their families. NPB educates consumers and culinary professionals about the flavor, versatility and nutritional benefits of peanut products. www.nationalpeanutboard.org



Niman Ranch is a network of over 700 U.S. family farmers and ranchers that offers a complete line of fresh beef, pork and lamb products, as well as a variety of smoked and uncured meats. Our commitment to family farmers, humane animal care and sustainable agricultural practices sets us apart from our competitors. These core values combined produce the highest quality meats that make you feel confident when serving your customers. Find out more at www.nimanranch.com. The Northern Canola Growers (based in North Dakota) represent 95 percent of the canola grown in the U.S. today. Canola oil is the perfect oil for all of your health and culinary needs with it being the lowest in saturated fat of all oils on the market. Canola oil has an excellent fatty acid profile, 11 percent omega 3s, high monounsaturated fat, and a high smoke point. With only 7 percent saturated fat, it has half the saturated fat of olive oil! Canola oil is mild and light and lets the flavors of the other ingredients shine through…canola oil is also trans fat- and cholesterol-free, which makes it very easy and affordable to meet the trans-free mandates in the U.S.! To find out more about canola oil, its FDA Qualified Health Claim, and fun recipes go to www.northerncanola.com POM Wonderful. It starts with what we plant – Wonderful variety pomegranates. We grow them in our own California orchards. Then, we see them through every step of the process –from picking to shipping. The result? A portfolio of premium pomegranate ingredients and finished products, ripe and ready for you. www.pomwonderful.com Salt for Life® is a naturally-sourced alternative salt from NuTek Food Science that delivers improved nutrition through unprecedented levels of sodium reduction and potassium enrichment. Salt for Life is used as an ingredient by the top CPG companies and QSR chains; and is available in bottles for at-home use. The mission of NuTek Food Science is to help create great-tasting and affordable foods that enhance global health and wellness. Fast Company highlighted the company as one of three companies that Bill Gates recognized as “Shaping the Future of Food.” Learn more at: www.saltforlife.com Samsung Electronics Co., Ltd. inspires the world and shapes the future with transformative ideas and technologies, redefining the worlds of TVs, smartphones, wearable devices, tablets, cameras, digital appliances, printers, medical equipment, network systems, and semiconductor and LED solutions. We are also leading in the Internet of Things space through, among others, our Smart Home and Digital Health initiatives. We employ 319,000 people across 84 countries with annual sales of US $196 billion. To discover more, please visit our official website at www.samsung.com and our official blog at global.samsungtomorrow.com. Sea to Table, owned and operated by the Dimin family, partners with independent fishermen and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Shipping to over 1,000 chefs at restaurants and institutions in 46 states, Sea to Table only sources wild, domestic seafood that is sustainably harvested and traceable directly to the point of landing. www.sea2table.com



Sun Rich Fresh Foods provides high quality fresh-cut fruit to North America through four state-of-the-art Fresh Facilities in Vancouver, BC; Los Angeles, CA; Reading, PA;and Toronto, ON. All facilities are SQF certified. Sun Rich Fresh Foods’ focus is fresh, high quality cut fruit; fruit is their passion and their expertise. Visit www.sun-rich.com to learn more. Taylor Shellfish Farms, a fifth generation family owned company, is the largest producer of farmed shellfish in North America. Located in Washington State, Taylor Shellfish ships high quality fresh oysters, clams, geoducks, and mussels daily for use by many of America’s and Asia’s leading chefs. Each order represents a deep commitment to premium quality, exceptional customer service and marine sustainability. www.taylorshellfishfarms.com TerraVia™ is a next generation food, nutrition and specialty ingredients company that harnesses the power of algae, the mother of all plants and earth’s original superfood. TerraVia’s algae-based food ingredient platform delivers innovation and sustainable solutions to the food industry. Algae-based products are unique in that they can significantly improve total health benefits – decrease calories, decrease saturated fat, and decrease cholesterol – without compromising taste. Our ingredients open a new world of possibilities in rich taste, enticing texture, high nutrition, and environmental sustainability. www.terravia.com Trident Seafoods has become the largest vertically-integrated seafood company in North America since its founding, yet we still hold true to the same beliefs we held four decades ago. We believe that fish is our future, because it’s the healthiest protein we can put in our bodies. We believe that this gift from the oceans is one we can never take for granted. We treat the sea with the respect it deserves, working toward sustaining a thriving and abundant ocean for generations to come. Many other seafood companies buy the fish they sell to you. We don’t. We catch our own. We have our own fleet of state-of-the-art fishing vessels, where our fish are caught, prepared and frozen right onboard. And we partner with only the most experienced fishermen—who have been with us for decades, and who respect the oceans as much as we do. www.tridentseafoods.com Truitt Family Foods makes Foods that Make a Difference. We utilize the finest Northwest-grown beans in our products – which include canned beans for the foodservice kitchen and the retail consumer, and premium American-made shelf-stable hummus and Dippers for Grab and Go. Our difference is in a delicious, traceable and sustainable product that is good for the farmer, good for the planet, and ultimately good for you. www.truittfamilyfoods.com Tyson Food Service is one of the world's largest producers of chicken, beef, pork and prepared foods that include leading brands such as Tyson®, Jimmy Dean®, Hillshire Farm®, BONICI®, Sara Lee®, Ball Park®, Wright®, Chef Pierre®, ibp Trusted Excellence®, Mexican Original®, and State Fair®. Tyson Food Service has the expertise, insights and production capabilities to give you MORE—all from one trusted place. For more information, visit www.TysonFoodService.com Unilever Food Solutions creates ingredients that save precious prep time in the kitchen, without compromising on flavor or flair. And constantly provide ideas and inspiration that keep your menu fresh and exciting. We help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. We’ve been in food since the 1880s, and home to



some of the world’s favorite brands: Knorr®, Hellmann’s®, Best Foods®, and Lipton®. We work closely with businesses of all sizes, from independent restaurants, retail foodservice, national chains to contract caterers, in 74 countries. Our purpose is to make sustainable living commonplace through the Unilever Sustainable Living Plan. We are developing new business practices that grow both our company and communities, meeting people's desire for more sustainable products and creating a brighter future. Learn more at www.ufs.com Verlasso, Harmoniously Raised Fish has taken the lead in establishing a new model for fish farming. It’s an evolutionary way of thinking about raising salmon. Located in the Patagonia, Verlasso is a vital part of the changes that can be seen in the aquaculture industry today. Their standards are guided by Monterey Bay Aquarium’s Seafood Watch as well as the World Wildlife Fund’s sustainability goals in an effort to raise salmon in harmony with the natural world while providing a sustainable protein to an ever growing population. www.verlasso.com VerTerra believes that every culinary creation deserves a beautiful, sustainably crafted foundation. We repurpose earthly discards - like fallen leaves and reclaimed wood - to design elegant dinnerware, boxes, and trays. Our lightweight yet durable products stand up to hot foods, liquids, acids, and oils to deliver the performance you need indoors or out. www.verterra.com Vitamix has designed and manufactured high-performance blenders that continually set the bar in the global commercial blending industry, and in the household market, for decades. Delivering superior quality blends, improved speed of service, and unmatched reliability, the company has been in business for more than 90 years and its products are sold in more than 100 countries worldwide. Learn more at www.vitamix.com/Commercial Wayne Farms is the sixth largest poultry producer in the U.S. and a leading provider to the foodservice industry. A privately owned company, we raise our chickens humanely on family farms. We market a wide range of fresh and prepared foods, available all natural, antibiotic free and Halal, under the brand names of WAYNE FARMS®, DUTCH QUALITY HOUSE®, PLATINUM HARVEST®, and CHEF’S CRAFT®. We are driven by innovation and work together with customers to make chicken amazing. www.waynefarms.com WhiteWave - At WhiteWave Away From Home, we're pioneers in providing responsible foods people love to eat, in all the places they love to go. With leading brands including International Delight®, STok®, and LAND O LAKES®, coffee creamers and beverages; Silk®, So Delicious® and Vega™ plant-based foods and beverages; Horizon Organic®, and Wallaby Organic®, premium dairy products and Earthbound Farm®, organic salads, fruits and vegetables, we're Changing the Way the World Eats for the Better®. To learn more about WhiteWave Away From Home, visit www.whitewavefoodservice.com Wonderful Citrus is North America’s largest vertically integrated grower, shipper and packer of fresh citrus. We harvest over 50,000 acres of fresh citrus in California, Texas and Mexico and we process more than 25 million cartons year-round. We produce Wonderful® Halos® California mandarins, Wonderful® Sweet Scarletts® Texas red grapefruit, as well as navels,



Valencias, lemons, limes, minneolas, and other varieties. To learn more: www.wonderfulcitrus.com | www.halosfun.com | www.sweetscarletts.com Wonderful Pistachios & Almonds - Here in the San Joaquin Valley, the warm days and cool nights work in harmony with the region’s naturally rich soils to create perfect growing conditions for the perfect snack — nuts that are heart-healthy and a good source of fiber, loved by consumers around the globe. Wonderful Pistachios & Almonds is the world’s largest grower and processor of almonds and pistachios; in tandem with our Grower Partners, we farm 125,000 sunny acres (50,000 hectares) that deliver 450 million pounds (204 million kg) of nuts. Our specialty crops are grown, processed and marketed under one entity, Wonderful Pistachios & Almonds, ensuring the finest quality every step of the way — from our trees to your hearts. www.wonderfulpistachiosandalmonds.com | www.getcrackin.com Wood Stone, with over 10,000 installations in 75+ counties worldwide, is the leader in stone hearth and speciality commercial cooking equipment. From countertop ovens to vertical rotisseries and planchas, we have the equipment for you. Proudly designed and manufactured in the USA for over 20 years. For more information visit www.woodstone-corp.com or call 800-988-8103 Zespri is the world’s largest marketer of kiwifruit. Most of Zespri Kiwifruit is grown in New Zealand. Varieties include Zespri Sungold Kiwifruit (a new & unique gold kiwifruit variety!) and Zespri Green Kiwifruit. Organic supply is available for both Sungold and Green Kiwifruit. All Zespri Kiwifruit is grown under a rigorous quality assurance program that is the best in orchard management. www.zespri.com | www.zesprikiwi.com



TUESDAY, JUNE 14TH



REGISTRATION AND REFRESHMENTS

Crispy Canadian Red Lentil Fritters with Spiced Tahini Yogurt Sauce

Dark Chocolate, Canadian Lentil and Dried Blueberry Bark

Raspberry, Ginger and Lemon Shrub

Sponsored by:



CRISPY CANADIAN RED LENTIL FRITTERS WITH SPICED TAHINI YOGURT SAUCE

Yield: 20 Portions

Ingredients Amounts Baharat Seasoning Dried mint 1 ½ Tbsp. Dried oregano 1 Tbsp. Ground cinnamon 1 ½ tsp. Ground coriander 1 ½ tsp. Ground cumin 1 ½ tsp. Ground nutmeg 1 ½ tsp. Lemon juice 3 ½ Tbsp. Spiced Tahini Yogurt Sauce Lemon juice 3 ½ Tbsp. Baharat Seasoning (see above) 1 Tbsp. Garlic clove, mashed ¼ tsp. Yogurt 1 cup Tahini ¼ cup Salt as needed Water as needed Red Lentil Fritters Olive oil 2 Tbsp. Onion, white, minced 1 ea. Carrots, finely chopped 1 ea. Tomato paste 1 Tbsp. Paprika, hot 2 tsp. Ground cumin 1 tsp. Canadian Red lentils, split, rinsed 1 cup Water 4 cups Bulgur, medium 1 cup Salt as needed Ground black pepper as needed Chickpeas or lentil flour as needed Canola oil as needed Pomegranate molasses as needed Micro mint as needed

Method 1. For the Baharat Seasoning: Combine all ingredients in a bowl.



2. For the Spiced Tahini Yogurt Sauce: Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season with salt. If too thick, thin with water.

3. For the Red Lentil Fritters: Heat the oil in a medium saucepan over medium heat. Add the onion and carrot, and cook over moderate heat, until softened, about 5 minutes. Stir in the tomato paste, paprika and cumin, then add the lentils and water, and bring to a boil. Simmer over moderate heat until the lentils are tender and have absorbed about three-fourths of the liquid, about 8 minutes. Stir in the bulgur and remove from the heat. Let stand until the liquid is absorbed and the bulgur is softened, about 20 minutes. Season with salt and pepper. Transfer to a rimmed baking sheet; spread in an even layer to cool.

4. Put ½ -cup of flour in a plate. Divide the lentil mixture into 16 portions; form into ¾-inch thick patties. Dredge the patties in the flour, shake off any excess, and set on a floured baking sheet. In a large skillet, heat ¼- inch of vegetable oil until shimmering. Working in batches, fry the patties over moderately high heat, turning once, until golden, about 5 minutes. Drain on paper towels. Add more oil to the skillet as necessary.

5. Serve with a drizzle of Spiced Tahini Yogurt Sauce, pomegranate molasses, and a sprig of micro mint

Source: Adapted from Ana Sortun



DARK CHOCOLATE, LENTIL, AND DRIED BLUEBERRY BARK Yield: 1 Pound

Ingredients Amounts Split Canadian red lentils ¼ cup Dark chocolate, finely chopped 14 oz. Dried blueberries, chopped ¼ cup Pumpkin seeds, roasted, and salted ¼ cup Coconut, toasted 2 Tbsp. Ground cinnamon ½ tsp.

Method 1. Soak dry lentils in water for 1 hour. When ready, heat oven to 350˚F (180˚C). Thoroughly

drain the lentils and scatter on a lined baking tray. Roast in oven until crispy, turning over once, approximately 15 to 20 minutes. Transfer to a bowl to cool.

2. Temper the chocolate by slowly melting 300 grams of chopped chocolate over a double boiler. Once melted, slowly add the un-melted 100 grams of chocolate in several additions. Remember to carefully watch the temperature. This fresh chocolate will help slowly lower the chocolate temperature while adding new crystals to the melted chocolate. At this stage of tempering you are trying to reach 79˚F (26˚C). The next step is to slowly raise the temperature of the chocolate to 82 to 83˚F (28˚C). Do this by boiling the water in the pan, taking it off the stove and placing the bowl with the chocolate over top as needed to get to the temperature. To be sure the chocolate is properly tempered, dip the tip of a clean, dry knife in the bowl and allow it to stand for a couple of minutes. The chocolate on the knife tip will begin to reach a nice hard, shiny state.

3. Stir half of the roasted lentils into the chocolate. Make sure you wipe the bottom of the bowl clean from any moisture. Spread the mixture out onto a prepared baking sheet, about ½-inch (1 cm) thick. Scatter remaining lentils, blueberries, seeds, coconut, and cinnamon on top of the chocolate. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

Note: You can use the microwave method by slowly heating at 10 second intervals (defrost mode), while checking the temperature and stirring at each interval until the desired temperature is reached. If you are having issues tempering the chocolate, simply freeze the bark before serving.

Source: Adapted from www.lentils.ca



RASPBERRY, GINGER, AND LEMON SHRUB Yield: 2 Cups

Ingredients Amounts Concentrate Raspberries 2 cups Sugar 1 cup Ginger, ¼” sliced, and smashed 6 ea. Lemon zest, ½” strips, no pith 8 ea. Apple cider vinegar, raw, unfiltered 1 cup Club soda as needed Ice as needed

Method 1. For the Concentrate: In a medium bowl, combine the raspberries and sugar, using your hands

to crush the raspberries until completely broken down. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days.

2. Combine the ginger, lemon, and vinegar in a small non-reactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days.

3. Using a rubber spatula, press down on the raspberry mixture through a fine-mesh sieve into a medium bowl. Discard the solids. Strain the vinegar through the same sieve. Discard the ginger and zest.

4. Pour the syrup and vinegar mixture into a Mason Jar and store in the refrigerator for a week before serving.

5. Mix ½ club soda to every 2 tablespoons raspberry mixture and mix gently. Place in a beverage dispenser and serve over ice.

Variation: You can turn the shrub into a cocktail by adding gin to taste. Garnish with a lemon wedge. Note: Concentrate can be made 3 days ahead. Keep chilled.

Source: Adapted from tastingtable.com



OPENING RECEPTION

Unilever Food Solutions Farro, Chickpea, and Summer Vegetable Salad with Creamy Herb Vinaigrette featuring

Hellmann’s Light Mayonnaise and Knorr Ultimate Low Sodium Vegetable Base

Spicy and Sour Soup with Shiitake Mushrooms and Alaskan Spot Prawns, featuring Knorr Ultimate Low Sodium Chicken Base

Vietnamese Banh Mi Slider with Shiitake Mushroom and Chicken Meatballs, Pickled

Daikon, Carrots & Cucumbers, featuring Hellmann’s Light Mayonnaise

Canadian Lentils Canadian Lentil & Braised Pork Carnitas Tacos with Roasted Tomatillo Salsa

Charred Beet and Canadian Lentil Salad with Citrus Vinaigrette and Toasted Almonds

Almond Board of California

Whole Grain Flatbread with Almond Romesco, Roasted Zucchini, Pickled Cipollini Onions, Arugula, Aged Goat Cheese, and Toasted Almonds

Barilla America

Si, Mediterraneo! Barilla Whole Grain Rotini Pasta Salad with Cherry Tomatoes & Basil

Bush’s Best Beans Carrot Top and Bush’s Best Beans Garbanzo Frittelle

and Roasted Carrot Hummus with Za’atar Spice

Beverage Stations Coffee Balsamic Shrub

Greystone Cellars Chardonnay, Merlot, & Cabernet Sauvignon The Brewery at the CIA

Sponsored by:



FARRO, CHICKPEA, AND SUMMER VEGETABLE SALAD WITH CREAMY HERB VINAIGRETTE

Yield: Twenty, 3 Ounce Portions

Ingredients Amounts Creamy Herb Vinaigrette Dill, stems, removed ¼ cup Parsley leaves ¾ cup Chives, chopped 1/3 cup Hellmann’s Light Mayonnaise ¾ cup Buttermilk ½ cup Cider vinegar 2 Tbsp. Salt ½ tsp. Ground black pepper 1/8 tsp. Tabasco ¾ tsp. Farro, cooked in vegetable stock 1 cup Chickpeas 1 cup Zucchini, seeds removed, medium dice 1 cup Red peppers, medium dice 1 cup Yellow peppers, medium dice 1 cup Cucumbers, seeds removed, 1 cup medium dice Pear tomatoes, halved 1 cup Green onions, sliced ¼ cup Parsley, coarse chopped 2 Tbsp. Chives, chopped 2 Tbsp. Salt as needed Ground black pepper as needed

Method 1. For the Creamy Herb Vinaigrette: In a food processor, combine the dill, parsley, thyme, and

chives with the mayonnaise; process until the herbs are chopped. With the motor running, slowly pour in the buttermilk and then add the vinegar, salt, pepper, and hot sauce. Taste and adjust seasoning as needed

2. Combine the farro, chickpeas, and remaining ingredients in a large bowl. Season with salt and pepper. Let sit for 10 minutes. Drain any excess liquid and toss with the Creamy Herb Vinaigrette to coat.



SPICY AND SOUR SOUP WITH SHIITAKE MUSHROOMS AND ALASKAN SPOT PRAWNS

Yield: 8 Portions

Ingredients Amounts Canola oil 2 Tbsp. Alaskan Spot Prawns (26/30), 1 lb. medium, peeled, deveined, cut in half length wise, shells reserved Lemon grass stalk, slightly pounded 8 ea. and cut into 1” pieces Galanga slices 12 ea. Kaffir lime leaves 24 ea. Chicken stock 9 cups Shiitake Mushrooms, sliced 2 cup Thai chile paste (nam prik pao) 6 - 8 Tbsp. Tomatoes, large, cut into 8 pieces or 2 ea. cherry tomatoes cut in half Fish sauce 8 Tbsp. Lime juice 10 Tbsp. Thai chilies, sliced thin 4 ea. Cilantro sprigs 16 ea.

Method 1. In a soup pot, heat canola oil and add prawn shells. Sauté until aromatic and red in color. 2. Add lemon grass, galanga and kaffir lime leaves, sauté 1 minute. Add chicken stock, bring

to a boil, and reduce heat to simmer, cook until aromatic, approximately 10 minutes. Drain, reserving broth. Return to the pot and bring to a simmer.

3. Add mushrooms and chile paste. Simmer for 10 minutes or until the mushrooms are tender. When ready to serve, bring back to a simmer and add the prawns and tomatoes. Cook until the prawns are just cooked through, approximately 45 seconds. Stir in the fish sauce, lime juice, chilies, and cilantro. Serve immediately.

Source: Adapted from Chai Siriyarn



VIETNAMESE BANH MI SLIDER WITH SHIITAKE

MUSHROOM AND CHICKEN MEATBALLS, PICKLED DAIKON, CARROTS, AND CUCUMBERS

Yield: 8 Portions

Ingredients Amounts Sriracha Mayonnaise Hellmann’s Light mayonnaise 1 cup Sriracha chili sauce 2 Tbsp. Lime, juice of 1 ea. Soy sauce as needed Hanoi Chicken Meatball Lemongrass, finely minced 2/3 cup Garlic clove, minced 2 Tbsp. Onions, finely minced 2/3 cup Egg, beaten 2 ea. Fish sauce 2 Tbsp. Sugar 2 Tbsp. Five spice powder 1 Tbsp. Ground chicken thigh 3 lb. Roasted Mushroom Base 20 oz. (recipe follows) Canola oil 1 oz. Fish sauce as needed Lime juice as needed Pickled Vegetables Rice wine vinegar 1 cup Water 1 cup Sugar ¼ cup Salt 1 Tbsp. Carrots, julienned 1 lb. Daikon radish, julienned 1 lb. Whole grain banh mi buns, 2 ea. 18” split lengthwise half of the centers hallowed out Green onions threads ½ cup Cilantro sprigs ¼ cup Thai basil, leaves ¼ cup Mint, leaves ¼ cup Hothouse cucumber, halved lengthwise, 1 ea. cut into strips 6” long and ¼” thick



Jalapeño, thinly sliced, optional 1 ea. Soy sauce, low-sodium 4 tsp. Ground black pepper as needed

Method 1. For the Sriracha Mayonnaise: Mix all ingredients in a bowl until smooth and taste for

seasoning. Adjust as necessary. 2. For the Hanoi Chicken Meatball: Combine the first 7 ingredients and stir well. Add ground

chicken and Roasted Mushroom Base, and using a fork, stir and beat together well to blend. Set aside to marinate in the refrigerator for at least 2 hours.

3. Form into 1 ½-inch wide meatballs. Set aside until ready to cook. 4. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat

the bottom. When the pans are hot, add the meatballs and cook on all sides for 2 to 3 minutes. Place on parchment lined baking sheets. Finish in a hot oven. Adjust seasoning with fish sauce and lime juice.

5. For the Pickled Vegetables: Bring the vinegar, water, sugar, and salt to a boil and then turn off the heat once it reaches a boil. Place the carrots and radishes in a nonreactive container and pour the hot pickling liquid over them. Allow them to cool to room temperature and refrigerate overnight.

6. Spread the inside of each whole bun with 2 tablespoons of the Sriracha Mayonnaise, followed by the Pickled Vegetables, green onions, herbs, 2 to 3 cucumber slices, and 2 jalapeño slices.

7. Sprinkle 1 teaspoon soy sauce on top, then garnish with some ground pepper and serve immediately.



ROASTED MUSHROOM BASE

Ingredients Amounts Extra-virgin olive oil ½ cup Crimini mushrooms, cut in ¼ 1 lb. Shiitake mushrooms., stemmed, cut in ¼ 1 lb. Salt ½ tsp. Ground black pepper ¼ tsp. Mushroom powder 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. 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.



CANADIAN LENTIL AND BRAISED PORK CARNITAS TACOS

WITH ROASTED TOMATILLO SALSA Yield: 8 to 10 Portions

Ingredients Amounts Pickled Red Onions Onions, red, extremely thin (1/16 “) 2 lb. Lime juice ½ cup Orange juice ½ cup Chile habanero, seeded, minced 2 ea. Sugar 1 Tbsp. Salt as needed Ground black pepper as needed Roasted Tomatillo Salsa Tomatillos, fresh husked, washed 3 lb. White onions, chopped 1 lb. Garlic cloves 4 ea. Serrano chilies, stemmed only 3 ea. Cilantro, roughly chopped, with stems 1 bu. Water 1 pt. Salt as needed Ground black pepper as needed Carnitas Pork shoulder, boneless, cut in 2” cubes 3 lb. Coffee, finely ground 2 Tbsp. Chili powder 2 Tbsp. Ground cumin 1 tsp. Salt as needed Pepper as needed Canola oil, olive oil, or lard, for cooking 1 oz. Onion, thinly sliced 1 ea. Canadian Green lentils ½ cup Corn tortillas, 4 “ 2 dz. Avocados, peeled, seeded, and sliced 3 ea. Micro cilantro ¼ cup

Method 1. For the Pickled Red Onions: Mix all the ingredients together in a stainless steel bowl. Cover

and refrigerate overnight. Drain excess liquid before using.



2. For the Roasted Tomatillo Salsa: Place the washed tomatillos, onions, garlic, and chilies on half sheet tray. Roast in a preheated 400°F oven for 20 to 30 minutes. There should be a little color on the vegetables. Set aside to cool.

3. Place the cooked tomatillo mixture in a blender with the cilantro and purée in small batches with enough water to aid in the puréeing. Do not purée the sauce too fine—it should still have some texture.

4. Season with salt and black pepper. Chill until needed. 5. For the Carnitas: Preheat the oven to 300˚F. 6. Pat the pork dry with paper towel and rub it all over with the coffee, chili powder, and

cumin, then sprinkle generously with salt and pepper. 7. Set a large, heavy skillet or ovenproof pot over medium-high heat. Add a drizzle of oil and

brown the meat well on all sides; transfer to a plate, add another drizzle of oil to the pan, and cook the onions, stirring to loosen any browned bits, for 4 to 5 minutes.

8. Add the lentils to the pot along with 1 cup of water. Place the browned pork on top, cover and braise in the oven for 2 ½ to 3 hours, until the meat is very tender. Break or pull the meat apart with two forks.

9. Heat a corn tortilla. Place 1 to 2 ounces of carnitas in the tortilla. Top with a tablespoon of Roasted Tomatillo Salsa, a slice of avocado, Pickled Red Onions, and micro greens.



CHARRED BEET AND CANADIAN LENTIL SALAD WITH CITRUS VINAIGRETTE AND TOASTED ALMONDS

Yield: 8 Portions

Ingredients Amounts Citrus Vinaigrette Orange juice 1 cup Sherry vinegar ¼ cup Lemon juice ¼ cup Dijon mustard 1 Tbsp. Extra-virgin olive oil ½ cup Olive oil ½ cup Salt as needed Ground black pepper as needed Charred Beets Red, orange, or yellow beets, medium, 4 ea. scrubbed, ends trimmed, and greens reserved Red wine vinegar 5 Tbsp. Extra-virgin olive oil 4 Tbsp. Thyme 2 ea. Bay leaf 1 ea. Water as needed Salt as needed Ground black pepper as needed Canola oil 4 Tbsp. Salt as needed Ground black pepper as needed Canadian Green lentils, cooked 2 cups in vegetable stock Orange supremes ½ cup Beet greens, small, tender, stemmed, 1 cup Wild arugula 1 cup Garnish Almonds, sliced, toasted ¼ cup Goat cheese, crumbled ¼ cup

Method 1. For the Citrus Vinaigrette: Place the orange juice in a small pot and reduce over medium heat

to ¼ cup. Cool. Combine the reduced orange juice, sherry vinegar, lemon juice, and mustard in a bowl. Whisk in oil to emulsify. Season with salt and pepper.



2. For the Beets: Cook yellow beets separate from red beets. Put beets, vinegar, olive oil, thyme, and bay leaf into a 4-quart saucepan. Pour in enough water to cover beets by 1-inch and season with salt and pepper. Bring to a boil and reduce heat to medium-low; simmer until beets are tender and a toothpick slides easily into them, 30 to 45 minutes. Drain beets and let cool slightly. Working with one beet at a time, put beet between 2 sheets of parchment paper and press with your hand to partially flatten it so that it still remains intact. Repeat with remaining beets and set aside.

3. Heat 2 tablespoons of canola oil in a 12-inch cast-iron skillet over medium-high heat until almost smoking. Add two smashed beets and cook, flipping once with a metal spatula, until the skins are charred, about 3 minutes. Repeat with remaining canola oil and beets. Season beets with a little Citrus Vinaigrette, salt and pepper.

4. Combine the beets, lentils, oranges, arugula, and beet greens in a bowl. Season with salt and pepper. Toss with Citrus Vinaigrette. Garnish with toasted almonds and goat cheese.



WHOLE GRAIN FLATBREAD WITH ALMOND ROMESCO, ROASTED ZUCCHINI, PICKLED CIPPOLINI ONIONS,

ARUGULA, AGED GOAT CHEESE, AND TOASTED ALMONDS Yield: 8 Portions

Ingredients Amounts Pickled Cippolini Onions Cippolini onions, small, peeled, 1 lb. Thyme sprigs 4 ea. White wine vinegar ¾ cup Sugar 6 Tbsp. Garlic cloves, halved 2 ea. Bay leaves 2 ea. Serrano chile, halved 1 ea. Olive oil 3 Tbsp. Salt as needed Romesco Sauce Ancho chiles, destemmed, de-seeded 2-3 ea. Almonds, toasted 1 cup Garlic cloves, large, minced 3 ea. Red bell pepper, roasted, peeled, 1 ea. seeded, and chopped Tomato, fresh or canned, peeled, 1 cup seeded, or 2 Tbsp. tomato paste Sweet pimentón or sweet paprika 1 Tbsp. Red wine vinegar 3 Tbsp. Salt 1 tsp. Extra-virgin olive oil ¼ cup Roasted Zucchini Zucchini, sliced, ½ “ thick 4 ea. Olive oil 1 oz. Thyme, chopped 1 Tbsp. Garlic clove, minced 1 ea. Salt as needed Ground black pepper as needed Whole grain flatbreads, 8”par cooked 8 ea. or Whole Wheat Pizza Dough (recipe follows) Arugula 4 cups Garrotxa cheese or goat cheese, ¼ cup crumbled



Lemon, zest of 1 ea. Almonds, slivered, toasted, and ¼ cup chopped

Method 1. For the Pickled Cippolini Onions: Bring an 8-quart pot of water to a boil. Immerse a pint-size

canning jar, lid, and band in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain. Pack the onions and thyme into the jar, packing them as tightly as you can without crushing them.

2. In a 1-quart saucepan, bring the vinegar, sugar, garlic, bay leaf, chile, oil, and 1 teaspoon of salt to a boil over medium heat. Pour the mixture over the onions until it reaches the top of the jar. Distribute the cloves, bay leaf, garlic, and chile evenly throughout the jar. Screw on the lid, cool to room temperature, and refrigerate for 3 days before using. The onions will keep in the refrigerator for at least 2 weeks.

3. For the Romesco Sauce: Soak the chiles in hot water to cover for about 1 hour. Drain and cut up into small pieces. Transfer the chile pieces into a food processor along with the nuts, garlic, roasted pepper, tomatoes, pimentón, vinegar, and salt. Pulse a few times to make a chunky paste. Start adding the oil a bit at a time until the mixture emulsifies.

4. Let the sauce rest for about 15 minutes for the flavors to come together, taste again, then decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. The sauce keeps, tightly capped, in the refrigerator for up to 6 months. If the oil has risen to the top you may want to re-emulsify it in the food processor, or you can remix it back to a smooth consistency with a small whisk.

5. Preheat the oven to 400°F. Toss the zucchini with the olive, thyme, garlic, salt, and pepper. Place in a single layer on a baking sheet. Roast until browned and tender, about 15 to 20 minutes, turning halfway through.

6. Cut Pickled Cippolini Onions into thin slices. 7. To Serve: Warm the flatbread on a grill or griddle until nicely toasted, but still soft, and

spread each with 1 heaping spoonful Romesco Sauce. Top each piece with 1 tablespoon crumbled goat cheese, ¼ of the Roasted Zucchini, and about 1 cup arugula. Sprinkle with Pickled Cippolini slices, a little lemon microplaned lemon zest and chopped almonds.



WHOLE WHEAT PIZZA DOUGH Yield: 10 Pounds

Ingredients Amounts Overall Formula Bread flour 2.57 # 45.25 % Whole wheat flour, med. .57# 10% Whole wheat flour, fine 2 # 35.25% Durum flour .54 # 9.5% Water 3.86# 68% Salt .1 # 1.8% Yeast, fresh 2oz 2% Extra-virgin olive oil .29# 5% Biga Bread flour .57 # 50% Whole wheat flour, medium .57 # 50% Water .68 # 60% Yeast, fresh .002 # .2% Total 1.82 # Final Dough Bread flour 2 # Whole wheat flour, fine 2 # Durum flour or OO flour .54 # Water 3.18 # Salt 2oz. Yeast, fresh .068 # Extra-virgin olive oil .29 # Biga 1.822 #

Method 1. For the Biga: Mix all ingredients, cover and ferment 12 to 16 hours at 70 F. 2. Mix flour, biga and water for 1 minute on speed one allow for 15 minute autolyse. 3. Add yeast and salt and mix on speed 2 for 5 minutes. Add oil slowly over two additional

minutes of mixing. 4. Bench proof for 45 minutes. 5. Scale into rounds 4.5# (18 X 4oz.) and relax in refer and round each piece. Refrigerate

immediately. Allow to proof in refer min. of 12 hours or maximum of 20 hour (otherwise you might have to adjust the amount of yeast).

Source: Adapted from Bread: a Bakers Book of Techniques and Recipes, by Jeffery Hamelman (J Wiley and Sons, 2004)



SI.MEDITERRANEO! BARILLA WHOLE GRAIN PASTA SALAD Yield: 6 Portions

Ingredients Amounts Barilla Whole Grain Rotini Pasta 1 box Garlic clove, minced 1 ea. Extra-virgin olive oil ¾ oz + additional Eggplant, thick julienne 5 oz. Zucchini, cut in half moons 4 oz. Peas 3 oz. Lemon juice 2 Tbsp. Cherry tomato, diced 4 oz. Basil leaves, torn 10 ea. Parsley, chopped 1 Tbsp. Salt as needed Ground black pepper as needed

Method 1. Place a pot of water to boil, cook pasta according to directions but drain one minute prior to

the cooking time recommended on the packaging, drizzle with little olive oil to prevent from sticking and cool down on sheet pan.

2. Meanwhile in a skillet sauté garlic in extra-virgin olive oil, when it turns slightly yellow add eggplant, cook three minutes over medium heat. Add zucchini and peas, season with salt and pepper and cook three more minutes over high heat. Cool down and set aside.

3. Toss pasta with the vegetables, lemon juice and fresh tomatoes. Season with salt and pepper, and stir in basil and parsley before serving,

Source: Barilla, as served at the Menus of Change® Leadership Summit.

Published with permission of the author. All rights reserved.

Carbon

Footprint

[gCO2]

Ecological

Footprint [m2]

Water Footprint

[liters]

228gCO2 1.67 m2 229 liters



CARROT TOP, GARBANZO FRITTELLE, AND ROASTED

CARROT HUMMUS WITH ZA'ATAR SPICE

Ingredients Amounts Chickpeas, canned, rinsed, and 1,472 g drained Lentils, cooked 988 g Garlic clove Onion, diced 545 g Mint 50 g Curry powder 10 g Cumin powder 5 g Breadcrumbs 100 g Eggs 118 g Wondra flour 75 g Carrot, tops 100 g Baking powder 25 g Sesame seeds 32 g Bulgur wheat 180 g Salt 44 g

Method 1. Grind chickpeas, lentils, garlic, and onion with herbs and spices. Grind through the meat

grinder fitted with the 1/8-inch plate. 2. Pass the breadcrumbs through the grinder last to clean out the machine. 3. Mix in the eggs and flour. 4. Test fry a ball to check seasoning and consistency. 5. Form the mixture into tubes using plastic wrap or quenelles with spoons and freeze. Fry at

325°F till golden and hot. Drain on absorbent towels and season with salt. Serve hot.

Source: Matthew Accarrino ’98, as served at the Menus of Change® Leadership Summit. All rights reserved.



ROAST CARROT HUMMUS

Ingredients Amounts Olive oil 1 ½ Tbsp. Carrot, roasted 300 g Salt 10 g + additional Aleppo 1 ½ pinch Ground cumin ¾ tsp. Chickpeas, canned, rinsed, and 180 g drained Tahini 1 ½ Tbsp. Lemon juice 18 g Water 118 g Ground black pepper as needed

Method 1. Preheat oven to 375°F. 2. Combine ½ tablespoon of olive oil with carrots and a pinch of salt. Place in an oven safe dish

and roast in a 375°F oven till tender and lightly caramelized. Remove from oven and let cool.

3. Combine roasted carrots and remaining ingredients in the bowl of a food processor and pulse to combine until coarsely chopped. Adjust seasoning with salt and pepper.

Note: For serving, fry frittelle and serve with carrot hummus quenelle on top and garnish with carrot top and sprinkle of zaatar spice mix.

Source: Matthew Accarrino ’98, as served at the Menus of Change® Leadership Summit. All rights reserved.



COFFEE BALSAMIC SHRUB Yield: 1 Gallon

Ingredients Amounts Balsamic Reduction Balsamic vinegar 4 cups Dried cherries ¼ cup Raisins 2 Tbsp. Black peppercorns 1 tsp. Cinnamon stick 1 ea. illy Issimo Caffè, ice cold 8 cups Sparkling water, ice cold 1 gal. Ice as needed

Method 1. For the Balsamic Reduction: Place vinegar, fruit, and spices in a sauce pot. Bring to a low

simmer and reduce to 1 cup. 2. Combine ½ -cup of Balsamic Reduction to the coffee. 3. Add sparkling water, mix until well combined, and pour over ice. Note: The Balsamic Reduction sub-recipe yields 1 cup.



WEDNESDAY, JUNE 15TH



HUDSON VALLEY BREAKFAST BUFFET

Whole Grain Lemon Almond Waffles with Orange-Raspberry Compote

Breakfast Burrito with Scrambled Eggs, Pork-Mushroom Sausage, Truitt Black Beans,

and Daiya Mozzarella Style Shreds with Avocado Salsa Verde

Savory Multigrain Cereal with Slow Roasted Tomatoes, Spinach, Parmesan Cheese, and Maple Almonds

Sweet and Spicy Almond Granola and Vanilla Yogurt Parfait with Kiwifruit and Blueberries

Raw Juice Watercress-Avocado Energy Shooters

Almond and Dried Cherry Scones

Assorted Whole Grain Bread

Almond Butter, Berry Preserves, Pineapple-Banana Butter

Fruit Salad with Fresh Berries

Zespri Kiwifruit

Sponsored by:



WHOLE GRAIN LEMON-ALMOND WAFFLES WITH ORANGE RASPBERRY COMPOTE

Yield: 10 Portions

Ingredients Amounts Orange Raspberry Compote Oranges, segmented 1 lb. Honey ¼ cup Salt ½ tsp. Raspberries 1 pt. Whole Grain Lemon-Almond Waffles Eggs, separated, room temperature 2 ea. Almond milk, vanilla-flavored 2 cups unsweetened Sugar 3 Tbsp. Vanilla extract 1 tsp. Almond extract ¾ tsp. Lemon, zest of 1 ea. All-purpose flour 1 cup Almond flour ½ cup Whole wheat flour ½ cup Baking powder 2 tsp. Sea salt ¼ tsp. Unsalted butter, melted 4 oz. California Almonds, toasted, chopped ½ cup

Method 1. For the Orange Raspberry Compote: Combine oranges, honey, and salt in a bowl and toss to

combine. Gently fold in the raspberries. The compote can be refrigerated overnight. 2. Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray. 3. For the Whole Grain Lemon-Almond Waffles: Beat the egg whites until they are thick and hold

soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes. Combine the egg yolks, milk, sugar, vanilla extract, almond extract, and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, whole wheat flour, baking powder and salt. Mix until smooth.

4. Fold the egg whites, butter, and toasted almonds into the batter. Using the amount recommended by the waffle iron manufacturer's instructions, about 1/3 cup of batter for each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden brown, 3 to 4 minutes. Serve with Orange Raspberry Compote.

Source: Adapted from Giada De Laurentiis



BREAKFAST BURRITO WITH SCRAMBLED EGGS, PORK-MUSHROOM SAUSAGE, BLACK BEANS,

MOZZARELLA STYLE SHREDS AND AVOCADO SALSA VERDE Yield: 6 Burritos

Ingredients Amounts Beans Canola oil ¼ cup White onion, small, chopped 1 ea. Red bell pepper, seeded, diced 1 ea. Jalapeño, seeded, minced ¼ cup Garlic cloves, minced 1 tsp. Black beans, cooked 2 cups Salt as needed Red pepper flakes ¼ tsp. Ground black pepper as needed Avocado Salsa Verde Jalapeños or serranos, de-stemmed 2 ea. Tomatillos, husks removed, rinsed 10 ea. Onion, sliced thick 1 slice Garlic clove, small, unpeeled 1 ea. Cilantro, chopped ½ cup Salt as needed Avocado, diced 1 ea. Oil as needed Pork and Mushroom sausage, casing ¾ lb. removed Eggs 4 ea. Egg whites 4 ea. Daiya Mozzarella Style shredded 1 cup Whole wheat tortillas, 10-inch 6 ea. Tomato, diced 1 ea. Cilantro sprigs 12 ea.

Method 1. For the Beans: Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook

the onions, peppers, and jalapeño until onions are softened, and peppers are slightly charred, about 8 minutes. Add garlic until aromatic. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt, pepper flakes, black pepper, and transfer to a dish.



2. For the Avocado Salsa Verde: Place chiles, tomatillos, onion, and garlic in a small saucepan. Add water to cover and bring to a gentle simmer. Once the tomatillos and the chiles change color; turn the heat off (do not let the tomatillos burst open). Set aside to cool to room temperature.

3. Place cooked vegetables in the blender, process until smooth; add cilantro and season with salt. Chill. Just prior to serving stir in avocado. Adjust seasoning with salt and pepper.

4. For the Pork and Mushroom Sausage: Heat the oil in a sauté pan over medium heat. Cut the sausage into ¼” pieces and sauté until slightly browned. Whisk the eggs and egg whites until well combines. Add eggs and stir; when the eggs start to set, stir in the cheese. Reduce heat to low, and add eggs, scrambling until cooked through, about 3 minutes.

5. Spread each tortilla with 1 tablespoon of Avocado Salsa Verde, then layer with the black bean mixture, some of the scrambled eggs, some diced tomato, and cilantro. Roll up burrito-style and serve.



SAVORY MULTIGRAIN CEREAL WITH SLOW ROASTED TOMATOES, SPINACH, PARMESAN CHEESE, AND MAPLE ALMONDS

Yield: 6 Portions

Ingredients Amounts Olive oil 1 Tbsp. Steel cut oats 1 cup Quinoa, rinsed and drained 1 cup Barley flakes ½ cup Water 12 + cup Amaranth 1 cup Salt 1/8 tsp. Pecorino Romano as needed or Parmesan cheese Baby spinach leaves as needed Chives as needed Slow Cooked Tomatoes, cut into thirds as needed (recipe follows) Salt as needed Ground black pepper as needed High quality finishing extra-virgin 4 oz. olive oil Maple Almonds (recipe follows) as needed

Method 1. Heat the olive oil in a heavy saucepan over medium heat. Add the oats, quinoa, and barley;

stir them around until they smell a bit nutty, 3 minutes or so. 2. Pour in the water and bring to a boil, stirring constantly. When the grains start to bubble

heavily at the edge, and the liquid looks thick, 15 minutes or so, sprinkle in the amaranth and salt. Keep stirring for 5 to 7 minutes more, until the grains are distinct but creamy and tender.

3. When ready to serve, stir in the cheese, spinach, and chives. Fold in the Slow Cooked Tomatoes, and season with salt and ground black pepper.

4. Drizzle with finishing oil and serve with chopped Maple Almonds on the side.



SLOW ROASTED TOMATOES

Ingredients Amounts Roma tomatoes, halved, seeded 5 lb. Olive oil ¼ cup Salt ½ tsp. Ground black pepper 1 tsp. Oregano leaves, chopped 1 Tbsp. Thyme, chopped 1 Tbsp.

Method 1. Preheat oven to 250˚F. 2. Place tomato halves cut side up on a baking sheet. Sprinkle with oil, salt, pepper, and herbs. 3. Bake tomatoes for 2 to 3 hours turning periodically until they are soft and slightly

dehydrated but still hold their shape. Remove from oven, discard skins, and let cool.



MAPLE ALMONDS Yield: 1 Quart

Ingredients Amounts California Almonds 1 lb. Maple syrup 1 oz. Canola oil 1 Tbsp. Salt as needed Red pepper flakes a pinch

Method 1. Preheat oven to 350˚F. 2. Toss the almonds with the maple syrup, and canola oil. 3. Roast in oven until toasted. Season with salt and a pinch of red pepper flakes.



SWEET AND SPICY ALMOND GRANOLA AND VANILLA

YOGURT PARFAIT WITH KIWIFRUIT, AND BLUEBERRIES Yield: 16 Portions

Ingredients Amounts Sweet and Spicy Almond Granola Oatmeal 3 ½ cups California Almonds, toasted 8 oz. Honey 1/3 cup Molasses ¼ cup Canola oil ¼ cup Almond butter, smooth 2 Tbsp. Ground cinnamon 1 ½ Tbsp. Ground allspice ¼ tsp. Cayenne pepper 1/8 tsp. Vanilla yogurt 8 cups Kiwifruit, yellow and green, peeled, 2 cups cut into ¼” dice Blueberries 4 cup

Method 1. For the Sweet and Spicy Almond Granola: Heat oven to 350°F and prepare a sheet pan with a

silicone liner or with nonstick spray. 2. In a large bowl, mix together oatmeal and almonds. 3. Stir together honey, molasses, canola oil, and almond butter in a microwave-safe bowl. 4. Heat in 30-second increments, stirring in between, until the mixture is smooth and pourable. 5. Pour all at once over the oatmeal and almond mixture, add the spices, and stir until

ingredients are well combined. 6. Spread mixture onto the sheet pan and cook for 20 to 25 minutes, stirring halfway, or until

the mixture turns brown and begins to crisp. 7. Remove the granola from the oven and cool slightly, then stir in raisins. Once completely

cooled, granola can be stored in an airtight container for up to 3 weeks. 8. Arrange 8 bowls for making individual parfaits on the counter. 9. Spoon ½ cup of the yogurt into the bottom of each bowl. 10. Spoon over 2 tablespoons of kiwi and blueberries over the yogurt and 2 tablespoons of

Sweet and Spicy Almond Granola.



RAW JUICE WATERCRESS-AVOCADO ENERGY SHOOTERS Yield: Fifty, 4 Ounce Portions

Ingredients Amounts Watercress 6 ½ cups Baby spinach 6 ½ cups Mango purée, or frozen chunks 6 ½ cups Pineapple purée or frozen chunks 3 ¼ cups Pineapple juice 104 oz. Avocado 6 ½ ea. Plain Greek yogurt 3 ¼ cups Ice, crushed 3 ¼ cups Orange juice as needed

Method 1. Combine all ingredients in a blender and pulse a few times, then purée until smooth,

scraping down the sides as necessary. 2. Add more orange juice if necessary and serve cold.



ALMOND AND DRIED CHERRY SCONES Yield: 12 Scones

Ingredients Amounts Dried Cherries 96 g Yogurt, skim milk 145 g Egg 1 ea. Apple, raw, shredded 50 g Whole wheat flour 121 g Oats, rolled, raw 96 g Flax seed, ground 24 g Almond flour 72 g Brown sugar 72 g Sugar 48 g Baking powder 1 ¾ tsp. Baking soda ½ tsp. Salt ½ tsp. Wheat germ 24 g Cinnamon ½ tsp. Butter, cold 72 g California Almonds, toasted, chopped 96 g

Method 1. Soak the cherries in warm water for 20 minutes. Drain and set aside. 2. Combine the yogurt, egg, and shredded apple in a bowl and set aside. 3. Combine all the dry ingredients in a stand mixer fitted with a paddle. Mix on low speed

until all the ingredients are combined. 4. Cut the cold butter into cubes and add it to the mixing bowl. 5. On low speed, rub the butter into the dry ingredients until the mixture is slightly mealy.

Add the almonds and cherries. Mix until combined. Add the yogurt mixture to the mixing bowl and pulse the mixer until just comes together.

6. Take the mixing bowl of the mixing stand and finish mixing by hand until all the dry ingredients are combined. Be careful not to over mix.

7. Using a #12 scoop, scoop the scone batter onto a lined sheet pan. Press the mounds lightly and brush them with buttermilk.

8. Bake in a preheated convection oven at 325°F or at 350°F in a still oven until the edges of the scones are browned and the scone is firm in the center when pressed.



CULINARY DEMONSTRATION RECIPE



ROASTED BABY CARROTS AND BEETS, BUTTERMILK-GREEN

GODDESS, PUNTARELLE LEAVES, PICKLED LAMB’S TONGUE, DARK RYE CRUMBLE, AND SMOKED LAMB BACON

Yield: 2 Entrée Portions or 4 Appetizers

Ingredients Amounts Smoked Lamb Bacon Salt 1 lb. Brown sugar 1 lb. Insta cure no. 1 3 tsp. Black peppercorn, toasted, coarse grind 1 cup Coriander seed, toasted, coarse grind 1 cup Lamb belly 4 ea. Pickling Spice Mix for Brine and Poaching Liquid #2 Coriander seed 20 g Black peppercorn 16 g Mustard seeds 10 g Pink pepper corn 16 g Star anise 10 g Fennel seed 10 g Clove 2 g Bay leaf 4 ea. Cinnamon stick, toasted 2 g Pickled Lamb’s Tongue and Brine #1 Lamb’s tongue 4 ea. Water 1 equal to meat weight Salt 10% of water weight Brown sugar 1.7% of water weight Insta cure no. 1 20% of water weight Olive oil as needed Onion, sliced 4 ea. Carrot, sliced 2 ea. Celery rib, sliced 2 ea. Fennel, sliced 1 ea. Garlic head, cut in half 2 ea. Thyme sprigs ½ bu. Bay leaf 4 ea. Pickling Spice Mix for Brine and ½ recipe Poaching Liquid (see above) White wine 2 btl. Water as needed



Salt as needed Brine #2 Water 3 cups Vinegar 3 cups Sugar 3 cups Salt 3 Tbsp. Pickling Spice Mix (see above) ½ recipe Roasted Oranges Orange 4 ea. Carrots and Beets Baby carrots, tri color, washed 12-16 ea. Baby beets, red and golden, 12-16 ea. washed Fennel seed, coarse ground ¼ cup Cumin seed, coarse ground ¼ cup Caraway seed, coarse ground ¼ cup Chili flakes 1 Tbsp. Salt as needed Ground black pepper as needed Olive oil ¼ cup Potatoes 12-16 ea. Bay leaf 1 ea. Salt as needed Water as needed Puntarelle Leaves Puntarelle 2 ea. Olive oil as needed Salt as needed Ground black pepper as needed Dark Rye Crumble Dark rye bread loaf, crust removed 1 ea. Butter 6 oz. Sunflower seeds 2 cups Salt as needed Ground black pepper as needed Rosemary sprigs 2 ea. Lemon zest as needed Buttermilk Green Goddess Dressing Olive oil ½ cup Garlic clove, confit 2 ea.



Anchovy filet 3 ea. Buttermilk, full fat 1 qt. Chervil 1 bu. Parsley 1 bu. Chives ½ bu. Tarragon 2 bu. Avocado 1 ea. Lemon, zest of 2 ea. Lemon, juice of 2 ea. Salt as needed Champagne vinegar as needed Plate Baby carrots, roasted 4-6 depending on size Baby beets, roasted 4-6 depending on size Baby potatoes 4-6 depending on size Puntarelle Leaves (see above) ½ head Pickled Lamb's Tongue, sliced 1 ea. (see above) Dark Rye Crumble (see above) 2 Tbsp. Smoked Lamb Bacon (see above) 4 slices Buttermilk Green Goddess Dressing 2 oz. (see above) Watermelon radish slices 3-4 ea. Mustard bloom sprigs 4 ea.

Method 1. For the Lamb Bacon: Combine cure ingredients and rub on lamb belly. Allow to cure for two

days on a wire rack. Wipe cure and rinse. Refrigerate/air dry for two days. Smoke 170°F for 7 hours. Roll belly tightly. Slice on deli slicer into circles. Lay on a baking sheet lined with a silpat. Bake until crisp.

2. For the Pickling Spice Mix for Brine and Poaching Liquid: Combine all ingredients, divide into two (2) equal batches.

3. For the Pickled Lamb’s Tongue and Brine #1: Measure equal parts meat and water by weight. 4. Heat water, salt, and sugar; bring to a boil to dissolve. Add curing salt. Cool completely.

Submerge tongues in brine for 24 hours. Remove tongue from brine. 5. Heat stock pot with olive oil. Sweat mirepoix, garlic, thyme, bay leaf, fennel with Pickling

Spice Mix for Brine and Poaching Liquid. Add one bottle of white wine and reduce fully. Add second bottle and reduce by half. Add water, just enough to cover the vegetables and tongues. Braise at barely a simmer for 2 ½ hours or until tender. Add water and salt if needed. Cool tongue in the liquid. When cool enough to handle, peel and clean tongues

6. For Brine #2: Combine all ingredients and bring to a boil. Allow to fully cool. Add cooked, cleaned tongue to brine and submerge in brine for 2 days. Remove from pickling brine and pat dry. Slice lengthwise on a deli slicer paper thin (1-2 millimeters).

7. For the Roasted Oranges: Preheat oven to 450°F. Roast oranges until well charred. Allow to cool. Cut oranges in half and squeeze out all juice and pulp. Reserve and discard skins.



8. For the Carrots and Beets: Combine carrots and beets with ground spices, chili flakes, salt, pepper, olive oil and orange juice/pulp. Mix all ingredients well to combine. Marinate for 24 hours.

9. Roast carrots and beets separately in a preheated 425°F oven until caramelized and cooked through. Once cooled, peel the beets and return them to the cooking vessel to re-toss with spices and cooking juices. Reserve both the carrots and beets for service.

10. Combine potatoes, bay leaf, and salt in a pot. Cover with water and simmer until almost cooked. Cool in liquid, reserve for service.

11. For the Puntarelle Leaves: Preheat a grill. Cut greens in half from top to bottom through the center of the root end. Remove some of the tender inner leaves and reserved for garnish. Dress split lettuce heads with olive oil, salt and pepper. Lightly grill. Charring the tips of the outer leaves and slightly wilting the remaining leaves. Allow to cool. Remove core and cut into bite size pieces.

12. For the Dark Rye Crumble: Coarsely grind rye bread. Melt butter until it begins to foam and brown slightly. Add ground bread crumbs and sunflower seeds. Season lightly with salt and black pepper. Add rosemary sprig. Cook slowly under low, even heat until the bread and seeds become darkened, brown and toasted. Dry in an oven if necessary. Cool and reserve for service. Mix in finely grated lemon zest and adjust seasoning with salt and pepper.

13. For the Buttermilk Dressing: Combine olive oil, sliced garlic, and minced anchovy in a sauce pot and allow to slowly warm through to infuse flavors. Combine olive oil, garlic, and anchovy mixture in a blender with buttermilk and purée. Add herbs and purée until smooth. Add avocado and purée. Season with lemon, salt, and vinegar.

14. To Plate: Spread a thin schemer of green goddess dressing on the bottom, center of each plate. Arrange the pieces of beets, carrots, and potatoes throughout the dressing in no particular order or pattern on each serving plate. Divide grilled and raw puntarelle leaves and distribute evenly onto each plate. Fold the lamb’s tongue into ribbons and arrange throughout the vegetables on each plate. Sprinkle a handful of rye crumbles on and around the plate, followed by the slices of watermelon radish. Finish each plate with a few chips of smoked lamb bacon and mustard bloom flowers.

Source: Ed Brown, as presented at the Menus of Change® Leadership Summit.




REFRESHMENT AND NETWORKING BREAK

Roast King Oyster Mushrooms with Wonderful Oranges, Pickled Sunchokes,

and Wonderful Pistachio Purée

POM Wonderful Teas and Lemonades

Sponsored by:



ROAST KING OYSTER MUSHROOMS WITH ORANGES, PICKLED SUNCHOKES, AND PISTACHIO PURÉE

Yield: 6 Portions

Ingredients Amounts Pickled Jerusalem Artichokes Jerusalem artichokes ½ lb. Water 1 cup Rice vinegar ½ cup Sugar ½ cup Salt ½ tsp. Shichimi togarashi ¾ tsp. Pistachio Purée Wonderful Pistachios, whole, roasted 1 cup Water 5 ½ cups Mirin ¼ cup Hon dashi (powder) ¼ cup Pickled Radishes Radishes 8 ea. Sugar 1 Tbsp. Salt 1 Tbsp. Mushrooms King Oyster mushrooms 1 ½ lb. Enoki mushrooms 1 pack Canola oil 6 -7 Tbsp. divided Salt as needed Ground black pepper as needed Butter 1 Tbsp. Garlic cloves, smashed 2 ea. Sherry vinegar 3 Tbsp. Watercress, red and green as needed Wonderful Orange supremes, tossed in 8 ea. a teaspoon of sesame oil Micro greens as needed Maldon salt as needed Pistachio oil as needed

Method 1. Jerusalem Artichokes: Peel artichokes and cut into ¼-inch-thick sticks, then transfer to a

nonreactive heatproof bowl. Bring remaining artichoke ingredients to a boil in a small



nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to an airtight container and chill, shaking occasionally, at least once a day.

2. Pistachio Purée: Cook pistachios in 2 cups boiling water in a small saucepan for 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins.

3. Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish. Purée remaining nuts with remaining ½ cup water in a blender into a very smooth but thick paste.

4. For the Pickled Radishes: Trim radishes, then cut each into 6 wedges. Toss with sugar and salt in a bowl until sugar and salt have dissolved.

5. For the Mushrooms: Trim oyster mushrooms, keeping stems intact, then cut lengthwise into ¼-inch-thick slices. Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, and sauté, turning once, until golden on edges, 2 to 4 minutes. Transfer to a bowl. Sauté remaining oyster mushrooms in 5 or 6 more batches, using 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper per batch. When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic, and heat, swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated. Remove from heat and discard garlic.

6. Divide Pistachio Purée among plates, then top with oyster mushrooms. Scatter the watercress and oranges. Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms, micro greens, reserved pistachios, Maldon salt, and pistachio oil.

Notes: • If using crosnes, halve lengthwise. • Pickled Jerusalem artichokes keep, covered and chilled, 2 weeks. • Puréed and whole cooked pistachios can be prepared 2 days ahead, then chilled

separately, covered. Bring to room temperature before serving. • Radishes can be prepared 4 hours ahead and kept at room temperature. • Mushrooms can be sautéed 2 hours ahead and chilled, uncovered, until cool, then

covered. Reheat in skillet, then proceed with recipe.

Source: Adapted from David Chang



CULINARY DEMONSTRATION RECIPES



GREENS, GRAINS, AND LENTIL PANCAKES WITH OVEN ROASTED TOMATOES AND FRENCH FETA

Yield: 6 Portions

Ingredients Amounts Roasted Tomatoes Roma tomatoes 9 ea. Extra-virgin olive oil 3 Tbsp. Garlic clove, minced 1 tsp. Shallot, minced 1 tsp. Basil, chopped 1 Tbsp. Thyme, chopped 1 tsp. Salt as needed Ground black pepper as needed Greens, Grains, and Lentil Pancakes Extra-virgin olive oil 3 Tbsp. + additional Spinach leaves, triple washed ½ lb. All-purpose flour 1 cup Baking powder 1 Tbsp. Sugar 1 tsp. Salt 2 tsp. Plain Greek yogurt ½ cup Milk 2/3 cup Eggs 2 ea. Green onions, chopped 1 bu. Dill, chopped 1 bu. Farro, cooked ¾ cup. Lentils, cooked ¼ cup Parsley, chopped ¼ bu. Tarragon, chopped ½ bu. Lemon zest 1 tsp. French feta 8 oz. Microgreens as needed Smoked or plain sea salt as needed

Method 1. For the Roasted Tomatoes: Preheat oven to 275°F. 2. Remove the cores from the tomatoes and cut into halves lengthwise. 3. In a mixing bowl, whisk together the olive oil, garlic, shallots, basil, and thyme. 4. Add the tomatoes to the bowl, toss gently to coat evenly, and season with salt and pepper. 5. Arrange in a single layer skin side down on a rack over a sheet pan.



6. Oven-dry the tomatoes in the preheated oven until the tomatoes are dried and lightly browned, 1 to 1 ½ hours.

7. For the Greens, Grains, and Lentil Pancakes: Heat a large sauté pan. Add 1 tablespoon of olive oil and spinach leaves, and toss for 30 seconds until the spinach wilts.

8. Remove to a colander and allow to drain for 5 minutes. Squeeze excess moisture from the spinach and chop.

9. In a mixing bowl whisk together the flour, baking powder, sugar, and salt. 10. In a separate bowl, mix the yogurt, milk, eggs, and 2 tablespoons of olive oil. Add the

chopped spinach, green onions, dill, farro, lentils, parsley, tarragon, and lemon zest. 11. Mix together the wet and dry ingredients, and mix until just combined.. 12. Heat a nonstick pan, and add a small amount of olive oil. Make the pancakes by scooping ¼

cup amounts into the pan and cooking on medium heat until bubbles appear on the surface. Flip and cook on the other side, about 3 minutes per side, so that both sides are a nice, even golden brown. Keep warm in a low oven until ready to serve.

13. To Serve: Place 2 warm Pancakes on each plate. Top with the Roasted Tomatoes and juice, crumbled French Feta and a good pinch of microgreens. Finish with a sprinkle of smoked or plain sea salt. Serve immediately.

Source: Adam Busby, as presented at the Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2016. All rights reserved.



GREEN ONION AND CHEDDAR WAFFLES, SPINACH, EGG, AND TRUMPET ROYALE “BACON”

Yield: 6 Portions

Ingredients Amounts Green Onion and Cheddar Waffles Buckwheat flour ¼ cup Whole-grain all-purpose flour ½ cup Cornstarch ¼ cup Baking powder 1 tsp. Salt 1 tsp. Egg 1 ea. Buttermilk 1 cup Mild olive oil blend ¼ cup Sharp cheddar cheese, grated ¼ cup Green onions, finely sliced ½ cup Oil spray as needed Spinach and Tomato Salad Extra-virgin olive oil 3 Tbsp. Garlic clove, thinly sliced 1 ea. Aleppo pepper flakes as needed Spinach, large, stems removed, 1 lb. and washed Salt as needed Ground black pepper as needed Cherry tomatoes, assorted, and 2 cups halved Lemon, juice of ½ ea. Trumpet Royale “Bacon” Trumpet royale mushrooms 8 oz. Olive oil 1/3 cup Brown sugar 3 Tbsp. Smoked sea salt 1 tsp. Smoked paprika 2 tsp. Ground black pepper 2 tsp. Eggs, poached 6 ea.

Method 1. For the Green Onion and Cheddar Waffles: Preheat a waffle iron on medium-high. Sift the

flours, cornstarch, baking powder, and salt together. In a separate bowl, mix the egg, buttermilk, and oil. Make a well in the dry ingredients and pour all the liquids into the well;



stir together to mix—it is ok if there are a few lumps in the batter. Fold in the grated cheddar and green onions.

2. Spray the waffle iron with a little oil, add enough batter to cover, close and cook until crisp. 3. Spinach and Tomato Salad: Heat 1 tablespoon of the oil in a sauté pan on medium heat. Add

garlic and pepper flakes, sauté briefly. 4. Add the spinach, stir immediately, and cook until fully wilted and heated through. 5. Drain and roughly chop the spinach. Mix together the spinach with the cherry tomatoes. 6. Season with the remaining olive oil, lemon juice, salt, and pepper. 7. For the Trumpet Royale “Bacon”: Slice the mushrooms lengthwise into thin, ⅛-inch strips. 8. Toss in a bowl with the olive oil to coat evenly. 9. Mix the remaining dry ingredients together, then sprinkle liberally on the mushroom strips. 10. Bake on a silicone mat or parchment paper in a preheated 325°F oven for 20 minutes 11. Flip the slices over and re-bake for an additional 20 minutes. 12. Remove from oven and allow to cool. Use immediately or store in an airtight container for

several days. 13. To Serve: For each person, arrange one freshly cooked Green Onion and Cheddar Waffle

with a scoop of Spinach and Tomato Salad. Top with a poached egg and Trumpet Royale “Bacon.”




SPROUTED LENTILS, RED LENTIL CREPE, SLOW POACHED EGG, BROCCOLI LEAVES,

AND SPRING ONION BORDELAISE Yield: 2 Entrée Portions or 4 Appetizers

Ingredients Amounts Sprouted Lentils Olive oil 2 oz. Onion, small dice ½ ea. Garlic cloves, minced 2 ea. Freekeh, cracked 1 cups Sprouted lentils 3 cups Cumin, toasted, ground 2 tsp. Paprika, smoked 2 tsp. Vegetable stock 1 ½ qt. Bay leaf 2 ea. Thyme sprigs 2 ea. Salt as needed Ground black pepper as needed Red Wine Reduction Red wine 2 btl. Vidalia Onion ”Bordelaise” Sauce Olive oil 2 Tbsp. Vidalia onions, sliced thin 8 ea. Garlic cloves, minced 2 ea. Salt as needed Tomato paste 1 Tbsp. Red wine 1 btl. Vegetable stock 1 qt. Bay leaf 2 each Thyme ¼ bu. Red Lentil Crepe Red lentils 2 cups Water 1 cup + additional Salt as needed Extra-virgin olive oil 1 Tbsp. Thyme leaves, chopped 2 tsp. Tarragon leaves, chopped 2 tsp. Chives, chopped 2 tsp. Broccoli Leaf Pesto



Broccoli leaves, blanched 2 cups Ice water ¼ cup or more as needed Salt as needed Sunflower seeds ½ Tbsp. Lemon zest 1 each Extra-virgin olive oil 1 Tbsp. Crispy Spring Onion Spring onion 2 ea. Flour 2 cups Salt as needed Ground black pepper as needed Plate Sprouted Lentil Mixture (see above) 4 oz. Egg, slow poached 2 ea. Red Lentil Crepe (see above) 4 ea. Broccoli leaves, lightly sautéed 4 oz. Broccoli Leaf Pesto 2 oz. Vidalia Onion “Bordelaise” Sauce 2 oz. (see above) Crispy Spring Onion 2 ea. Broccoli flowers 6 to 8 ea.

Method 1. For the Sprouted Lentils: Heat a medium size sauce pot, add olive oil. Sauté onion until soft;

add garlic and cook. No color. Add cracked freekeh and toast in olive oil until aroma is apparent. Add lentils and stir to combine. Allow mix to toast 2 to 3 minutes. Add spices and toast. Add stock and herbs. Simmer until liquid has absorbed and grains are tender. Adjust seasoning with salt and black pepper

2. For the Red Wine Reduction: Add both bottles of red wine to a sauce pot and reduce completely to a few tablespoons, reserve.

3. For the Vidalia Onion” Bordelaise” Sauce: In a heavy bottom pot warm olive oil and add the onions and garlic. Season with salt. On a very low flame cook very slowly until the onions are melting tender and extremely caramelized. Add tomato paste and Pincé. Deglaze with 1/3 red wine and reduce until dry. Deglaze a second time with 1/3 red wine, reduce until dry. Deglaze a third time with the last 1/3 of wine and reduce until nearly dry. Add vegetable stock, bay leaf, thyme, and simmer gently, 45 minutes or so until deep, rich flavor develops. Strain through a fine mesh sieve and/or china cap.

4. Bring strained sauce to a simmer. Adjust seasoning with salt as needed. Add Red Wine Reduction immediately before serving.

5. For the Red Lentil Crepe: Soak lentils in cold water overnight. Purée lentils with water and salt until a very smooth paste forms, approximately the same consistency as pancake batter. Add olive oil and purée. Adjust seasoning with salt and pepper and herbs; stir to combine.

6. Preheat a non-stick pan (6 to 8-inch). Wipe with a small amount of oil or non-stick spray.



7. Add about 1-ounce of batter to the pan, swirl to distribute evenly. Cook one side about 3 to 4 minutes then flip. Cook an additional 2 to 3 minutes and hold warm.

8. For Broccoli Leaf Pesto: In a blender combine the blanched broccoli leaves with ice water and salt. Purée until very smooth. Add sunflower seeds and continue to purée. Add olive oil and season with salt and lemon zest. Reserve for plating

9. For the Crispy Spring Onion: Slice onion bulbs into rings, 1/8 inch thick. Lightly bread in seasoned flour. Fry at 350°F until golden and crisp. Reserve warm for plating.

10. To Plate: Warm the lentils and place one portion in the center of a warm plate. Quickly sauté broccoli leaves with a pinch of salt. Divide the just wilted leaves between the plates placing a small nest next to the lentils. Gently crack each egg and place on top of the bed of lentils and wilted broccoli leaves. Fold each warm crepe into a loose cone or triangle and place next to the egg and lentils. Top with Crispy Spring Onions and broccoli flowers. Finish each plate with a drizzle of the broccoli leaf pesto and a spoonful of the onion “Bordelaise.”

Source: Ed Brown, as presented at the Menus of Change® Leadership Summit.

Published with permission of the author. All rights reserved



GRILLED TEMPEH “RIBS” WITH CHIPOTLE BBQ SAUCE

Ingredients Amounts BBQ Spice Rub Salt ½ cup Ground black pepper 1 cup Cayenne pepper 1 cup Sweet paprika 2 cup Onion powder 1 ½ cup Garlic powder 1 ½ cup Cumin 1 ½ cup Chili powder 1 ½ cup Dry mustard 1 cup Chipotle BBQ Sauce Chipotle, canned in adobo 2 cans BBQ sauce 1 gal. Brine Cold Water 1 gal. Salt 2 cups Brown sugar 2 cups Pickling spice 1 cup Cinnamon sticks 5 ea. Cloves 5 ea. Juniper berries 10 ea. Liquid smoke ¼ cup Tempeh as needed

Method 1. For the BBQ Spice Rub: Combine all ingredients. 2. For the Chipotle BBQ Sauce: Combine the chipotle peppers with the BBQ sauce and

purée until smooth 3. For the Brine: Heat up 1 quart of water with everything except the liquid smoke. Remove

from heat when sugar and salt is dissolved. Add remaining water and liquid smoke. Brine tempeh for 7 to 10 days

4. Poach tempeh in barely simmering water for 1 hour with the same spices listed above in brine recipe.

5. Cut into “ribs” as per chef’s demo. Rub ribs with spice mix and grill to order. Finishing the grilling while basting with the sauce.

Source: J.J. Lui, as presented at the Menus of Change® Leadership Summit.

Copyright The Culinary Institute of America 2016. All rights reserved.



SINGAPORE CRISPY FRIED TEMPEH TEMPURA Yield: 10 to 12 Portions

Ingredients Amounts Tempura Batter Eggs, beaten 3 ea. Sparkling water 1 pt. All-purpose flour 2 oz. Baking powder 1 tsp. Tempeh, sliced lengthwise ¼” thick 3 blocks All-purpose flour as needed Dipping Sauce, choice of as needed

Method: 1. Preheat fryer to 350°F. 2. For the Tempura Batter: In a bowl, mix ingredients until well combined. 3. Dredge tempeh in additional flour then dip into batter. Using the swimming method, drop

into oil, cook until golden brown, remove, and dry on paper towel. Serve or hot hold. Serve with appropriate Dipping Sauce.

Note: Suggested dipping sauces include sriracha honey, ginger -soy glaze, cilantro- soy, chili -garlic, chipotle honey, or orange-sweet chili.

Source: J.J. Lui, as presented at the Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2016. All rights reserved.



FAMILY STYLE LUNCH

Moroccan Spiced Beef and Mushroom Slider with Grilled Eggplant and Lemon Sumac Spiced Hellmann’s Light Mayonnaise

MOC Principle: Serve Less Red Meat, Less Often

Herbed Hellmann’s Mayonnaise and Almond Crusted Alaskan Salmon, on Tuscan Kale, Shaved Fennel, Radishes and Lemon Vinaigrette

MOC Principle: Serve More Kinds of Seafood, More Often

Sprouted Canadian Lentil Croquettes with Honeyed Mint Yogurt and Watercress Sauce featuring Hellmann’s Light Mayonnaise and Knorr Ultimate Low Sodium Vegetable Base

MOC Principle: Move Legumes and Nuts to the Center of the Plate

Zesty Canadian Lentil Gazpacho, featuring Knorr Professional Liquid Concentrated Vegetable Base MOC Principle: Move Legumes and Nuts to the Center of the Plate

Sprouted Lentils, Fennel Confit, Wilted Broccoli Leaves, Canadian Red Lentil Dosa and Spring Onion Jus*

MOC Principle: Leverage Globally Inspired, Plant-Based Culinary Strategies

Roasted Carrots with Harissa Yogurt and Peanut Dukkah MOC Principle: Think Produce First

Cauliflower Kabbouleh with Crispy Brown Rice and Canadian Lentils MOC Principle: Leverage Globally Inspired, Plant-Based Culinary Strategies

Beverage Lipton Freshly Brewed Iced Tea

Sponsored by:

*These items will be demonstrated by our Menus of Change Guest Chef Presenters during the program



MOROCCAN SPICED BEEF AND MUSHROOM SLIDER WITH GRILLED EGGPLANT AND

LEMON SUMAC SPICED MAYONNAISE Yield: 6 Burgers or 12 Sliders

Ingredients Amounts Moroccan Spice Mix Sweet paprika 20.5 g Ground fennel seed 10.5 g Ground cumin 7.5 g Ground coriander 3.75 g Salt 15 g Ground cinnamon 1.5 g Ground cayenne pepper 2 g Ground black pepper 1.5 g Sugar 5.5 g Lemon Sumac Mayonnaise Hellmann’s Light Mayonnaise ½ cup Greek Yogurt ½ cup Lemon, zest and juice of 1 ea. Za’atar 2 Tbsp. Sumac 1 Tbsp. Garlic minced ½ tsp. Parsley, chopped 1 Tbsp. Grilled Vegetables Eggplant, cut into ½” slices 2 ea. Salt as needed Ground black pepper as needed Olive oil 1 oz. Green onions 1 bu. Canola oil 1 Tbsp. Feta cheese 4 oz. Beef and Mushroom Sliders Beef and Mushroom burger mix 2 lb. Green onions, chopped 40 g Garlic, minced 22 g Cilantro, chopped 10 g Moroccan Spice Mix (recipe above) 50 g Harissa 27 g Salt as needed Ground black pepper as needed



Whole Wheat Slider Buns, as needed split and toasted (recipe follows) Tomatoes, sliced 8 ea. Sumac as needed Harissa or sumac as needed

Method 1. For the Moroccan Spice Mixture: Combine all ingredients in a small bowl. 2. For the Lemon Sumac Mayonnaise: Mix all ingredients together in a small bowl. Refrigerate

overnight. Store in refrigerator until ready to use. 3. For the Grilled Vegetables: Lay eggplant slices in a single layer. Sprinkle with salt and let sit

for 20 minutes. Rinse and pat dry. Re-season with salt and pepper. Toss with olive oil and grill over medium heat until cooked through. Toss the green onions with salt, pepper and oil. Grill until tender. Cut into ½-pieces. Mix with the feta cheese.

4. For the Beef and Mushroom Sliders: Combine all ingredients in a bowl. Cook a sample, taste and adjust seasoning with salt and pepper as needed. Form into 6 burger patties or 12 sliders patties.

5. Cook in a pan or on a hot grill for 3 to 4 minutes per side. 6. To Assemble: Toast the Whole-Wheat Slider Buns. Spread the Lemon Sumac Mayonnaise on

the top and bottom bun. On the bottom bun, place the tomato slices, sprinkle with sumac, salt, and pepper. Top with the eggplant, the burger, top with grilled green onions mixture Top with bun. Serve with extra harissa if desired.



WHOLE WHEAT SLIDER BUNS Yield: 11 Pounds, 2 Ounces

Ingredients Amounts Water 3 lb. 6 oz. Milk powder 4 oz. Yeast, Instant 2 oz. Eggs 10 oz. Bread flour, artisan malted 3 lb. 8 oz. High extraction whole wheat 3 lb. Salt 2 oz. Honey 6 oz. Oil 6 oz. Sourdough starter, ripe 6 oz. Total amount 11 lb. 2 oz.

Method: Straight dough (preparation time: 30 -45 min. + proofing + shaping + baking) 1. Place water, starter, and yeast in a bowl and stir to dissolve, add milk powder and stir to

dissolve. Add the whole wheat flour and stir to incorporate. Let sponge for 30 minutes. 2. Add all the other ingredients, mixing on low speed for 3 minutes until the flour is

incorporated. 3. Mix for 6-8 minutes or until dough is properly developed, cover and place in a warm area to

ferment for about 1 hour. Fold down after 30 minutes. 4. Turn out onto a lightly floured table, scale into 3 lb. -12 oz. pieces for dinner rolls, bench rest

for 10 minutes. 5. Shape into desired items, egg wash, pan proof until ready then bake in a 375 °F oven

without steam for 20 minutes or until golden brown.



HERBED MAYONNAISE AND ALMOND CRUSTED ALASKAN SALMON, ON TUSCAN KALE, SHAVED FENNEL,

RADISHES, AND LEMON VINAIGRETTE Yield: 12 Portions

Ingredients Amounts Salmon, cut in 2 oz. portions 12 ea. Lemon, juice and zest of 1 ea. Salt as needed Ground black pepper as needed Whole wheat panko 1 cup Almonds, sliced, chopped fine 1 cup Chives 2 Tbsp. Parsley, chopped 2 Tbsp. Oregano, chopped 2 Tbsp. Hellmann’s Mayonnaise ¼ cup Extra-virgin olive oil 2 Tbsp. Tuscan kale, stemmed, cut ¼” pieces 2 bu. Salt as needed Red wine vinegar 2 Tbsp. Lemon juice 1 ½ Tbsp. Radishes, breakfast, sliced thin 6 ea. lengthwise Fennel, trimmed, shaved 1 ea. Ricotta salata, shaved 2 oz. Micro greens as needed Ground black pepper as needed

Method 1. Season the salmon with lemon juice and zest, salt and pepper. Let sit for 10 minutes. 2. Combine the panko, almonds, chives, parsley and oregano. Mix well. Place in a hotel pan in

a thin layer. Lightly toast in the oven. 3. Spread a thin layer of mayonnaise on top of the salmon. Dip the mayonnaise side of the filet

into the bread crumbs. Place with bread crumb side up on a lightly oiled baking sheet. 4. Preheat oven to 425˚F. Place fish in oven, bake until the breadcrumbs are golden brown and

the fish is cooked through. 5. In a large bowl, drizzle the olive oil over the kale and sprinkle with salt. Massage the leaves

until softened and tender, squeezing them firmly with your hands. This breaks down the cell walls, making the greens softer and more receptive to the dressing.

6. Add the vinegar and lemon juice, making sure there is enough rich olive oil coating the leaves. Add the sliced radishes and shaved fennel.



7. Add the shaved ricotta salata to the bowl. Toss gently to combine. Season with additional salt and pepper.

8. Place a bed of the kale mixture on a plate. Top with the salmon. Drizzle with any remaining vinaigrette and garnish with micro greens.



SPROUTED CANADIAN LENTIL CROQUETTES WITH

WATERCRESS SAUCE AND HONEYED YOGURT SAUCE Yield: 8 Portions

Ingredients Amounts Watercress Sauce Caraway seeds 1 tsp. Coriander seeds 1 tsp. Watercress leaves 2 cups Knorr Ultimate Low Sodium ½ cup Vegetable Base Hellmann’s Light Mayonnaise ¼ cup Salt ½ tsp. Honeyed Yogurt Sauce Plain Greek yogurt 1 cup Honey 1 Tbsp. Lemon juice ½ tsp. Lemon zest ½ tsp. Salt as needed Ground black pepper as needed Croquettes Caraway seeds 1 tsp. Green onions, white and pale 4 ea. green parts Serrano chile, seeded, chopped 1 ea. Garlic cloves, minced 3 ea. Pumpernickel or whole wheat bread 4 oz. torn into pieces Ricotta 2 oz. Canadian Lentils, brown 1 cup Knorr Ultimate Low Sodium ¼ cup Vegetable Base Onion powder 1 Tbsp. Paprika 1 tsp. Salt 1 ½ tsp. Oil as needed Pomegranate molasses as needed Watercress leaves as needed

Method



1. For the Watercress Sauce: Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in a spice mill. Purée spice mix, watercress, broth, mayonnaise, and salt in a blender until smooth. Cover and chill until ready to use.

2. For the Honeyed Yogurt Sauce: Combine all ingredients in a bowl. Whisk until smooth. Season with salt and pepper.

3. For the Croquettes: Toast caraway seeds in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill. Cook green onions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, and then coarsely chop. Set skillet aside

4. Process caraway seeds, green onions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and salt in a food processor. Process until a paste forms (some larger pieces of lentils should still be visible). Remove paste from food processor and form into 12 Croquette balls.

5. Pour oil into a large heavy skillet to a depth of ½-inch and heat over medium-high until oil bubbles when a pinch of lentil mixture is added. Working in batches if needed, cook Croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.

6. Drizzle Croquettes with pomegranate molasses and serve with Watercress Sauce and Honeyed Yogurt Sauce.



ZESTY CANADIAN LENTIL GAZPACHO Yield: 8 Portions

Ingredients Amounts Tomato juice 1 ½ cups Tomatoes, chopped 1 ½ cup Canadian lentils, green cooked in 1 cup vegetable stock Red bell pepper, chopped 1 cup Cucumber, chopped 1 cup Jalapeño pepper, chopped 1 Tbsp. Shallot, chopped 2 Tbsp. Lemon juice 2 Tbsp. Canola oil 2 Tbsp. Garlic clove, chopped 2 tsp. Hot sauce 2 tsp. Salt as needed Greek yogurt ¼ cup Micro cilantro ¼ cup

Method 1. Place all ingredients except the salt, yogurt and cilantro in a blender and process until

smooth in consistency. 2. Season to taste with salt and reserve in the fridge for 2 to 4 hours or overnight. This will

help the flavors comingle and develop. Adjust seasoning. 3. Serve with a dollop of yogurt on top and a sprig of micro cilantro.

Source: www.lentils.ca



SPROUTED LENTILS, RED LENTIL CREPE, SLOW POACHED

EGG, BROCCOLI LEAVES, AND SPRING ONION BORDELAISE Yield: 2 Entrée Portions or 4 Appetizers

Ingredients Amounts Sprouted Lentils Olive oil 2 oz. Onion, small dice ½ ea. Garlic cloves, minced 2 ea. Freekeh, cracked 1 cups Sprouted lentils 3 cups Cumin, toasted, ground 2 tsp. Paprika, smoked 2 tsp. Vegetable stock 1 ½ qt. Bay leaf 2 ea. Thyme sprigs 2 ea. Salt as needed Ground black pepper as needed Red Wine Reduction Red wine 2 btl. Vidalia Onion ”Bordelaise” Sauce Olive oil 2 Tbsp. Vidalia onions, sliced thin 8 ea. Garlic cloves, minced 2 ea. Salt as needed Tomato paste 1 Tbsp. Red wine 1 btl. Vegetable stock 1 qt. Bay leaf 2 each Thyme ¼ bu. Red Lentil Crepe Canadian Red lentils 2 cups Water 1 cup + additional Salt as needed Extra-virgin olive oil 1 Tbsp. Thyme leaves, chopped 2 tsp. Tarragon leaves, chopped 2 tsp. Chives, chopped 2 tsp. Broccoli Leaf Pesto Broccoli leaves, blanched 2 cups Ice water ¼ cup or more as needed



Salt as needed Sunflower seeds ½ Tbsp. Lemon zest 1 each Extra-virgin olive oil 1 Tbsp. Crispy Spring Onion Spring onion 2 ea. Flour 2 cups Salt as needed Ground black pepper as needed Plate Sprouted Lentil Mixture (see above) 4 oz. Egg, slow poached 2 ea. Red Lentil Crepe (see above) 4 ea. Broccoli leaves, lightly sautéed 4 oz Broccoli Leaf Pesto 2 oz. Vidalia Onion “Bordelaise” Sauce 2 oz. (see above) Crispy Spring Onion 2 ea. Broccoli flowers 6 to 8 ea.

Method 1. For the Sprouted Lentils: Heat a medium size sauce pot, add olive oil. Sauté onion until soft;

add garlic and cook. No color. Add cracked freekeh and toast in olive oil until aroma is apparent. Add lentils and stir to combine. Allow mix to toast 2 to 3 minutes. Add spices and toast. Add stock and herbs. Simmer until liquid has absorbed and grains are tender. Adjust seasoning with salt and black pepper

2. For the Red Wine Reduction: Add both bottles of red wine to a sauce pot and reduce completely to a few tablespoons, reserve.

3. For the Vidalia Onion” Bordelaise” Sauce: In a heavy bottom pot warm olive oil and add the onions and garlic. Season with salt. On a very low flame cook very slowly until the onions are melting tender and extremely caramelized. Add tomato paste and Pincé. Deglaze with 1/3 red wine and reduce until dry. Deglaze a second time with 1/3 red wine, reduce until dry. Deglaze a third time with the last 1/3 of wine and reduce until nearly dry. Add vegetable stock, bay leaf, thyme, and simmer gently, 45 minutes or so until deep, rich flavor develops. Strain through a fine mesh sieve and/or china cap.

4. Bring strained sauce to a simmer. Adjust seasoning with salt as needed. Add Red Wine Reduction immediately before serving.

5. For the Red Lentil Crepe: Soak lentils in cold water overnight. Purée lentils with water and salt until a very smooth paste forms, approximately the same consistency as pancake batter. Add olive oil and purée. Adjust seasoning with salt and pepper and herbs; stir to combine.

6. Preheat a non-stick pan (6 to 8-inch). Wipe with a small amount of oil or non-stick spray. 7. Add about 1-ounce of batter to the pan, swirl to distribute evenly. Cook one side about 3 to

4 minutes then flip. Cook an additional 2 to 3 minutes and hold warm.



8. For Broccoli Leaf Pesto: In a blender combine the blanched broccoli leaves with ice water and salt. Purée until very smooth. Add sunflower seeds and continue to purée. Add olive oil and season with salt and lemon zest. Reserve for plating

9. For the Crispy Spring Onion: Slice onion bulbs into rings, 1/8 inch thick. Lightly bread in seasoned flour. Fry at 350°F until golden and crisp. Reserve warm for plating.

10. To Plate: Warm the lentils and place one portion in the center of a warm plate. Quickly sauté broccoli leaves with a pinch of salt. Divide the just wilted leaves between the plates placing a small nest next to the lentils. Gently crack each egg and place on top of the bed of lentils and wilted broccoli leaves. Fold each warm crepe into a loose cone or triangle and place next to the egg and lentils. Top with Crispy Spring Onions and broccoli flowers. Finish each plate with a drizzle of the broccoli leaf pesto and a spoonful of the onion “Bordelaise.”

Source: Ed Brown, as served at the Menus of Change® Leadership Summit.

Published with permission of the author. All rights reserved



ROASTED CARROTS WITH HARISSA GREEK YOGURT AND PEANUT DUKKAH

Yield: 4 Portions

Ingredients Amounts Peanut Dukkah Peanuts 3 Tbsp. Sesame seeds 1 Tbsp. Coriander seeds 2 tsp. Cumin seeds 1 tsp. Salt as needed Cracked black pepper as needed Carrots, skinny, tops trimmed 20 ea. and scrubbed clean Extra-virgin olive oil Honey 2 tsp. Harissa Greek Yogurt (recipe follows) ½ cup Micro cilantro as needed

Method 1. Preheat an oven to 400°F (200°C) with a rack in the upper third of the oven. 2. For the Peanut Dukkah: In a small skillet over medium heat, toast the peanuts until lightly

golden and aromatic, shaking the pan often, about 2 minutes. Transfer the nuts to a small bowl and set aside. Repeat the process with the sesame seeds, coriander seeds, and cumin seeds, toasting each separately, then adding to the bowl with the peanuts. Let cool completely.

3. In a mortar and pestle or in a small food processor, process the spices and nuts into an unevenly textured mix. Season generously with salt and pepper.

4. On a sheet pan, toss the carrots with a light coating of the olive oil and honey, then season with salt and pepper. Roast the carrots, turning once, until browned and tender, 15 to 20 minutes. Arrange the carrots on a serving platter and sprinkle with the Peanut Dukkah, Harissa Yogurt, and micro cilantro.

Source: Adapted from Seven Spoons Cookbook: My Favorite Recipes for Any and Every Day, by Tara O’Brady (Ten Speed Press, 2015)



HARISSA GREEK YOGURT Yield: 3 Cups

Ingredients Amounts Harissa Guajillo chiles, stemmed, seeded 2 oz. New Mexico chiles, stemmed, seeded 2 oz. Cumin seeds ¼ tsp. Coriander seeds ¼ tsp. Caraway seeds ½ tsp. Olive oil 3-4 Tbsp. Salt 1 Tbsp. Garlic cloves, minced 2 ea. Mint, dried 1 tsp. Lemon, zest and juice of 1 ea. Warm water 1 Tbsp. Harissa Greek Yogurt Harissa (see above) as needed Plain Greek yogurt 2 cup Lemon juice as needed

Method 1. For the Harissa: Put chiles into a medium bowl, cover with boiling water, and let sit until

softened, about 20 minutes. 2. Heat caraway, coriander, and cumin in an 8-inch skillet over medium heat. Toast spices,

swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside.

3. Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, mint, lemon zest, lemon juice and water. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by ½-inch. Refrigerate, topping off with more oil after each use.

4. For the Harissa Greek Yogurt: Fold Harissa into the yogurt. Add lemon juice to taste.



CAULIFLOWER KABBOULEH WITH CRISPY BROWN RICE AND LENTILS

Servings: 4 Portions

Ingredients Amounts Currants dried 3 Tbsp. Distilled white vinegar 3 Tbsp. Short-grain brown rice ¾ cup Canola oil (for frying; about 2 cups) as needed Salt as needed Canadian Lentils, brown, ¾ cup Cauliflower florets, coarsely chopped 1 ½ cup Curly kale, ribs and stems removed, ½ bu. leaves coarsely chopped (about 2 cups) English cucumber, finely chopped ½ ea. Green onion, thinly sliced 1 ea. Olive oil 1/3 cup Aleppo pepper 2 tsp. Sumac, optional 2 tsp. Arugula, chiffonade ½ cup Watercress leaves, red and green 1 cup Ground black pepper as needed

Method 1. Combine currants and vinegar in a small bowl; let sit at least 2 hours and up to 1 day. 2. Cook rice in a large saucepan of boiling salted water until tender, 45 to 50 minutes. Drain

rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop.

3. Soak the lentils for 1hour. Drain well and let sit overnight on a sheet pan. 4. Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2-inches.

Heat over medium-high heat until thermometer registers 350°F. Working in 4 batches, cook rice until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed rice to paper towels to drain; season with salt and let cool. Repeat method with the lentils.

5. Meanwhile, pulse cauliflower in a food processor until finely chopped. Transfer to a large bowl. Working in batches, pulse kale in food processor until finely chopped (be careful not to turn into a purée), adding to cauliflower as you go. Add puffed rice, lentils, currants with soaking liquid, cucumber, green onions, olive oil, Aleppo pepper, and sumac, if using; toss to combine. Add kale, arugula and watercress, season with salt, black pepper, and more vinegar, if desired.

Source: Adapted from Jessica Koslow



DESSERT AND COFFEE NETWORKING BREAK

Carrot Cake with Vanilla Labne Icing

Ricotta with Shaved Chocolate, Berries and Toasted Almonds

Mini Peanut Butter Cookies



CARROT CAKE WITH VANILLA LABNEH FROSTING Yield: 10 to 12 Portions

Ingredients Amounts Unbleached all-purpose flour 2 cups Whole wheat pastry flour 1 cups Sugar 3 cups Salt 1 tsp. Baking soda 1 Tbsp. Ground cinnamon 1 Tbsp. Corn oil 1 ½ cups Eggs, lightly beaten 4 ea. Vanilla extract 1 Tbsp. Coconut, shredded 1 ½ cups Carrots 3 cups Pineapple, drained crushed ¾ cup Vanilla Labne Frosting Vanilla Greek yogurt 32 oz. Cheesecloth 3 ft.

Method 1. Preheat the oven to 350°F. Grease two 9-inch spring form pans. 2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the

walnuts, coconut, carrots, and pineapple. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.

3. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting. 4. For Vanilla Labne Frosting: Rinse Cheesecloth under hot water and squeeze out excess liquid.

Unwrap the cheesecloth to a single layer and re-fold it to make a square with 4 layers. Evenly lay the square over a medium sized bowl. Place the vanilla Greek yogurt in the center of the cheesecloth. Pull the corners of the square together and hang the ball of yogurt over the bowl in a fridge for 24 hours to make vanilla labneh.

5. Remove the vanilla labneh from the cheesecloth and place into a stand mixer with the beater attachment. Beat on high until the labneh becomes creamy and resembles the texture of frosting. Decorate the carrot cake with the frosting as desired.



FRESH RICOTTA, BLUEBERRIES, TOASTED ALMONDS, AND SHAVED DARK CHOCOLATE PARFAIT

Yield: 4 Portions

Ingredients Amounts Fresh Ricotta Cheese Milk 2 qt. Heavy cream 1 cup Salt ½ tsp. Lemon juice 3 Tbsp. Fresh Ricotta Cheese (see above) 2 cups Plain Greek yogurt ¼ cup Honey 4 Tbsp. Ground cinnamon ½ tsp. Vanilla extract ½ tsp. Blueberries 2 cups Dark chocolate, 70% 2 oz. Almonds toasted, chopped ½ cup

Method 1. For the Ricotta Cheese: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth

and place it over a large bowl. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, and then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

2. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

3. In a medium bowl, mix together the Fresh Ricotta Cheese, yogurt, honey, cinnamon, and vanilla using a rubber spatula. Set aside or refrigerate until ready to use.

4. Line up 4 parfait glasses. Place 2 tablespoons of blueberries in the bottom of the cup. Top with 2 tablespoons ricotta mixture, and repeat. Sprinkle the top with grated chocolate and toasted almonds.



MINI PEANUT BUTTER COOKIES

Ingredients Amounts Butter 2 lb. Sugar 1 lb. 14 oz. Brown sugar 1 lb. 14 oz. Eggs 8 ea. Peanut butter 2½ lb. Trimoline 5 oz. Cake flour, sifted 1 lb. 14 oz. Whole Wheat Pastry flour, sifted 1 lb. 14 oz. Baking powder 2 tsp. Baking soda 2 tsp. Salt 1 oz.

Method 1. Cream the butter and sugars. 2. Add the eggs, one at a time. 3. Add the peanut butter and trimoline; mix 4. Add all dry and mix until incorporated 5. Scoop the batter onto a sheet pan with parchment using a ice cream scoop (1 ¾ ounces). 6. Bake at 325°F for 12 to 14 minutes. Be careful not to over bake.




Frittata di Maccheroni with Baby Artichokes, and Pistachio–Aromatic Herb Pesto, Featuring Barilla PLUS Spaghetti

Sponsored by:



FRITTATA DI MACCHERONI WITH PISTACHIO – AROMATIC HERB PESTO

Yield: 25 Portions

Ingredients Amounts Pistachio-Aromatic Herb Pesto Garlic cloves, chopped 10 ea. Romano cheese, grated 10 Tbsp. Parmesan cheese, grated 10 Tbsp. Pistachios 2 ½ cups Basil leaves, packed 2 cups Marjoram leaves, packed ¾ cup Sage leaves 20 ea. Ice cubes 3 ea. Extra-virgin olive oil 3 cups Salt as needed Ground black pepper as needed Barilla Pasta Plus Spaghetti 1 lb. Romano cheese, grated ¼ cup Extra-virgin olive oil ¼ cup Baby artichokes, cleaned, cooked 10 ea. Provolone cheese, diced 1 cup Eggs 10 ea. Salt as needed Ground black pepper as needed Micro basil as needed

Method 1. For the Pistachio-Aromatic Herb Pesto: Process the garlic, cheese, nuts, herbs, and ice in a

blender. Add the olive oil slowly while processing, season with salt and pepper 2. Cook the pasta for 1 minute less than the time indicated on the package. Drain pasta and

drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

3. Grease two, 12-cup muffin tins. Mix the spaghetti with the Romano and oil, and fill each cup with a layer of spaghetti. Combine the artichokes and provolone, and distribute them among the cups. Top each cup with more spaghetti.

4. Bake the frittatas at 350°F for about 10 minutes, until golden and crispy. 5. Whisk together the eggs and season with salt and pepper. Pour them into each cup to fill it,

and then return the pans to the oven. 6. Bake until the eggs are firm and cooked through. Remove and cool or serve immediately

with Pistachio-Aromatic Herb Pesto and micro basil.



Source: Barilla, as served at the Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.

Carbon

Footprint

[gCO2]

Ecological

Footprint [m2]

Water Footprint

[liters]

527 gCO2 2.70 m2 368 liters






CRISPY SHRIMP HEAD “CHICHARRÓN”

Ingredients Amounts Shrimp heads 21- 25 1 lb. Canola oil as needed Salt as needed Citric acid as needed Guajillo chile, stemmed, seeded as needed

Method 1. Heat the oil to 325˚F. 2. Deep fry the shrimp heads until crispy, 20 to 25 minutes. 3. Grind the salt, citric acid, and guajillo chile together in a spice grinder. 4. Season shrimp with chile mixture. 5. Discard oil.

Source: Andrea Reusing, as presented at the Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



GRILLED CLAMS WITH GARLIC AND CHILES Yield: 4 Portions

Ingredients Amounts Green garlic, sliced thin 1 bu. Butter 2 oz. Manila clams, large 1 lb. Extra-virgin olive oil 2 oz. Maldon salt as needed Rock salt or green garlic tops as needed

Method 1. Heat green garlic and butter over low heat to melt and continue to warm over low heat for

10 minutes. 2. Place the scrubbed clams on a hot grill. Remove each clam as it opens. 3. Remove the top shells and spoon a little green garlic mixture on each. 4. Season with Maldon salt. 5. Serve on rock salt or green garlic tops.




SEAWEED SALAD WITH PRESERVED LEMON AND BLACK SESAME

Ingredients Amounts Black sesame seeds as needed Sea salt as needed Red dulse seaweed 1 oz. Wakame 1 oz. Radish 1 bu. Green onion 4 ea. Lemon, juice of 1 ea. Preserved Meyer Lemons 1 ea. clean pith and flesh, diced Espelette pepper as needed Sugar as needed Extra-virgin olive oil as needed

Method 1. Toast sesame seeds, remove from heat, and grind in mortar and pestle with sea salt. 2. Soak seaweeds in cold water for 5 minutes, drain, and pat dry. 3. Slice radish with a mandolin. 4. Slice green onions on a bias. 5. Combine all ingredients. 6. Season and garnish with black sesame and salt mixture.




PRESERVED MEYER LEMONS Yield: 8 Lemons

Ingredients Amounts Meyer lemons 8 ea. Salt 1 cup Lemons, juice of 16 ea.

Method 1. Wash the lemons very well. Cut each of the lemons crosswise ¾ the way through so the

lemons are still intact, and remove all the seeds. Place 1 tablespoon of salt inside each lemon. 2. Place the lemon wedges in a very clean jar. Add the salt and the lemon juice, and mix well.

Add more lemon juice if necessary to just cover the lemons. 3. Cover with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt

more. Allow the lemons to “cure” for at least a week before using. The lemons will stay preserved up to a month or more in the refrigerator. Rinse them under cold water and remove the seeds before using.



EGGPLANT SALAD WITH TEA SMOKED CHICKEN AND TOMATO JAM

Yield: 8 Portions

Ingredients Amounts Eggplant Salad Eggplants, large 2 ea. Shallot, fine brunoise 1 ea. Ginger, fine brunoise 1 Tbsp. Green onions, green and white parts, 2 ea. sliced paper thin Red Thai chili, seeds removed, 1 ea. fine brunoise Cilantro leaves 2 Tbsp. Lime juice as needed Fish sauce as needed Agave nectar as needed Szechuan Pepper-Salt Salt 1 Tbsp. Szechuan peppercorns, dry roasted, ½ tsp. and finely ground Five spice powder ¼ tsp. Chicken, whole 1 ea. Sesame oil ½ Tbsp. Five spice powder ½ tsp. Smoking Mix Chinese green tea ½ cup White rice ½ cup Orange, zest of ½ ea. Brown sugar ½ cup Szechuan peppercorns 1 tsp. Coriander seeds 1 tsp. Star anise, whole 1 ea. Cinnamon, stick, broken into pieces 1 ea. Tomato Jam (recipe follows) as needed

Method 1. For the Eggplant Salad: Roast the eggplants over an open flame until charred and completely

soft. Place in a colander (not on top of each other), split open and allow to drain until completely cool.



2. Holding the eggplant by its stem, carefully peel and discard the skin. Using your fingers, carefully remove all the seeds.

3. Cut and discard the stem end of the eggplant and shred the remaining pulp with a fork into a mixing bowl.

4. Toss the eggplant pulp gently with the shallot, ginger, green onion, Thai chili, and cilantro leaves. Season to taste with lime juice, fish sauce, and agave. Refrigerate until ready to serve.

5. For the Szechuan Pepper-Salt: In a small bowl, mix together all ingredients. 6. Leaving the skin intact, remove the breasts and legs from the chicken, reserving the legs for

another use. 7. Season the breasts with the sesame oil and dust lightly with the five spice powder. Set aside

until ready to smoke. 8. For the Smoking Mix: In a bowl, combine all ingredients. Line a wok with foil and place the

Smoking Mix on top of the foil. Place a wire rack above the Smoking Mix and place the chicken, skin side up, on the rack.

9. Cover the wok with a lid and apply heat to the wok until the ingredients begin to smoke. Turn down the heat to “low”, and smoke for 4 minutes.

10. Remove the chicken immediately from the smoking wok and reserve. 11. Just before serving, grill or pan fry the chicken to desired doneness. 12. Season with the Szechuan Pepper-Salt and slice into long aiguillettes. 13. Serve with Eggplant Salad and Tomato Jam.

Source: Adam Busby, as presented at the Menus of Change® Leadership Summit.




TOMATO JAM

Ingredients Amounts Canola oil 3 Tbsp. Brown mustard seeds 1 Tbsp. Apple cider vinegar ½ cup Cumin seed, toasted and ground 2 Tbsp. Turmeric powder 2 tsp. Cardamom pods, broken 4 ea. Cinnamon stick 1 ea. Young ginger, finely grated 6 Tbsp. Garlic clove, finely minced 10 ea. Red Thai chilies, very finely minced 4 ea. Ripe tomatoes, peeled, cored, and diced 3 lb. Agave nectar as needed Salt as needed Ground black pepper as needed

Method 1. In a medium saucepan, heat the canola oil and the mustard seeds until the seeds begin to

pop. 2. Add the apple cider vinegar and simmer for 5 minutes. 3. Add all the remaining ingredients except for the agave nectar, salt, and pepper. 4. Simmer, stirring occasionally to prevent scorching, for 30 to 45 minutes until reduced to a

thick jam-like consistency (the thicker it gets, the more often it will need to be stirred). 5. Remove and discard the cardamom pods and cinnamon stick. 6. Season carefully with the agave nectar, salt, and pepper to get a tangy, very slightly sweet,

jam. 7. Chill and store refrigerated.

Source: Adam Busby, as presented at the Menus of Change® Leadership Summit.




CAULIFLOWER PASTA WITH BURRATA, ALMOND, AND ANCHOVY PANGRATTATO

Yield: 4 Portions

Ingredients Amounts Almond and Anchovy Pangrattato Garlic clove, finely minced 2 ea. Whole wheat breadcrumbs, 1 ½ cups freshly prepared Extra-virgin olive oil ¼ cup Lemon, zest of ½ ea. Italian parsley, finely chopped ¼ bu. Almonds, toasted and chopped ¼ cup White anchovies (boquerones) 6 ea. Ground black pepper as needed Cauliflower Pasta Cauliflower, finely chopped 1 hd. Extra-virgin olive oil ¼ cup Yellow onion, finely chopped 1 ea. Garlic cloves, peeled and chopped 4 ea. Aleppo pepper flakes 1 tsp. Tomato paste 2 Tbsp. Tomato sauce 2 cups Pasta cooking water as needed Italian parsley, chopped ½ bu. Barilla Protein Plus Penne Pasta, 3 cups cooked Salt as needed Ground black pepper as needed Garnish Burrata 2 ea. Extra-virgin olive oil as needed Almond and Anchovy Pangrattato as needed (see above)

Method 1. For the Almond and Anchovy Pangrattato: Sauté the garlic and breadcrumbs in the olive oil

until crisp and golden; set aside to cool. 2. Gently fold in the lemon zest, parsley, almonds, anchovies and season with black pepper. 3. For the Cauliflower Pasta: Sauté the cauliflower over high heat with half the olive oil until

caramelized; set aside.



4. Sauté the onion in the remaining olive oil until softened. Add the garlic and pepper flakes, and continue to cook until caramelized.

5. Add-back the cauliflower, and stir in the tomato paste and sauce. Adjust consistency with the pasta cooking water, simmer for 5 minutes and season with salt and black pepper.

6. Prior to serving, add the parsley and cooked pasta, and heat through. 7. Divide into 4 serving bowls, top each with ¼ burrata, a drizzle of extra-virgin olive oil and

top with the Almond and Anchovy Pangrattato.




SPENT GRAIN GRANOLA BARS Yield: 24 Bars

Ingredients Amounts Quinoa 1 cup Steel cut oats 2 cups Spent grain flour 1 cup Whole wheat flour 1 cup Baking soda 2 tsp. Vanilla extract 1 Tbsp. Coconut oil 1 cup Honey 1 cup Turbinado sugar 2/3 cup Rolled oats 5 cups Dried fruit, cranberries, raisins, 2 cups cherries, etc. Dates, puréed in a food processor 2 cups Pumpkin seeds or sunflower seeds, 1 cup toasted

Method 1. Preheat oven 325°F. 2. Soak quinoa and steel cut oats with enough water to cover completely and soak for 5

minutes. Drain excess water. 3. Oil a ½-sheet tray with a Silpat in tray. 4. Mix all ingredients thoroughly in a bowl. 5. Press into ½-sheet tray. 6. Bake for 18 to 25 minutes until golden brown but not hard. 7. Cool, turn out onto cutting board when set and cut into 24 even portions. Serve.

Source: Douglass Miller and George Shannon, as presented at the Menus of Change® Leadership Summit.




SPENT GRAIN WAFFLE BATTER Yield: Forty, 6 Ounce Waffles

Ingredients Amounts Dry Ingredients Whole wheat flour 33 oz. All-purpose flour 33 oz. Spent grain flour 22 oz. Baking powder 2.4 oz. Sugar 3.2 oz. Salt ½ oz. Wet Ingredients Whole milk 58 wt. oz. Buttermilk 58 wt. oz. Eggs, separated 24 ea. Sweet butter 1 lb. Canola oil ½ lb.

Method 1. Measure out dry ingredients keeping spent grain separate. 2. Measure out wet ingredients and add separated egg yolks, after whisking the yolks, to the

milk and buttermilk. 3. Melt butter and slowly add to wet mix while stirring. 4. Sift all dry together into a large bowl. 5. Start to whip whites to medium peak. 6. While whites are whipping gently mix dry ingredients and wet mixture using well method,

a few dry lumps are okay. 7. Fold in whites 1/3 at a time until just incorporated, do not over mix. 8. Test in hot waffle iron, use about 6 ounces of 1 ¼ of a #10 portion control scoop for making

waffles. Note: This recipe uses the well and foaming method for mixing.

Source: Douglass Miller and George Shannon, as presented at the Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2016. All rights reserved.



PIZZA WITH CRIMINI MUSHROOMS, ROASTED GRAPE TOMATOES, AND ARUGULA

Yield: 1 Pizza

Ingredients Amounts Roasted Grape Tomatoes Grape tomatoes, halved 1 pt. Extra-virgin olive oil 1 oz. Garlic clove, minced 1 tsp. Oregano or basil, minced 1 tsp. Salt as needed Ground black pepper as needed Spent Grain Pizza Dough 4 oz. (recipe follows) Extra-virgin olive oil as needed Salt as needed Ground black pepper as needed Crimini mushrooms, quartered 2 oz. Roasted Grape Tomatoes 2 oz. (see above) Parmesan cheese, grated as needed Arugula 1 oz. Lemon juice as needed

Method 1. For the Roasted Grape Tomatoes: Preheat an oven to 250˚F. Toss tomatoes with olive oil, garlic,

herbs, salt, and pepper. Lay in a single layer on a parchment lined baking sheet. Place in oven and bake for 2 to 3 hours until slightly dehydrated and soft.

2. Preheat pizza oven to 450˚F. 3. Shape pizza dough into an 8-inch round or 12-inch rectangle. 4. Brush dough with olive oil, and sprinkle with salt and pepper. 5. Scatter mushrooms and Roasted Grape Tomatoes on top of dough. 6. Sprinkle Parmesan cheese on top. Bake in hot oven until cooked through, approximately 5

to 10 minutes. 7. Toss arugula with olive oil and a squeeze of lemon juice. Season with salt and pepper. 8. Top pizza with arugula and serve.





SPENT GRAIN PIZZA DOUGH Yield: 15 ½ Pounds

Ingredients Amounts Spent grain flour 1 ½ lb. Water 4 ½ lb. Starter ¼ lb Yeast 3 ½ oz. Honey 3 oz. Extra-virgin olive oil 6 ½ oz. 00 flour 6 ½ lb. Whole wheat flour ¾ lb. Salt 3 oz. Water 1 ½ lb.

Method 1. Mix spent grain and water, and allow to hydrate for at least 30 minutes. 2. Measure out other ingredients keeping all items except 00 flour, whole wheat flour and salt

separate. 3. After spent grain has hydrated for 30 minutes, mix in the next four ingredients. Allow to

rest until signs of activity from the yeast are evident. 4. Once the yeast is active, mix the flour mixture and the spent grain mixture in a large mixing

bowl with a dough hook. 5. Knead on medium speed until dough is elastic and slightly tacky. 6. Let rest overnight in appropriately sized container after oiling the container. 7. After resting, portion and use as any other pizza dough using flour to prevent dough from

sticking, if needed.




SPENT GRAIN CINNAMON ROLLS Yield: 8 Pounds, 2 Ounces (48 x 4 Ounce Filled Cinnamon Rolls)

Ingredients Amounts Spent Grain Cinnamon Roll Dough Water, warm 1 lb. 3 oz. Instant yeast (SAF Gold) ¼ oz. Eggs 8 oz. Malt powder ¾ oz. Milk powder 2 oz. Sourdough starter, ripe 8 oz. All-purpose flour 1 lb. 12 oz. Bread flour 2 lb. Salt ¾ oz. Sugar 8 oz. Ground cardamom 1/8 oz. Spent grain, fresh, chilled 11 oz. Butter, room temperature 6 oz. Cream cheese, room temperature 6 oz. Total amount 5 lb. 14 5/8 oz. Assembly Spent Grain Cinnamon Roll Dough 4 lb. (see above) Filling (recipe follows) 2 lb. Egg wash as needed Malted Cinnamon Roll Frosting as needed (recipe follows)

Method 1. For the Spent Grain Sticky Bun Dough: Place the water and yeast in a bowl of a Hobart mixer

fitted with a hood and stir to dissolve; add eggs and malt. 2. Add the rest of the ingredients and mix on low speed until the flour is incorporated. 3. On second speed, mix for 6 minutes or until dough is fully developed. The dough should be

soft and sticky. 4. Allow the dough to bulk ferment at room temperature for 45 minutes. 5. Flatten into a rectangle. 6. Place dough on flour covered lined sheet pan, cover, and refrigerate until firm. 7. To Assemble: Take 4 pounds of chilled Spent Grain Sticky Bun Dough and roll it into a

rectangle about 16-inches wide by 36-inches long. Spread 2 pounds of Filling into to the dough covering all but a narrow 1-inch strip across the bottom. Brush the strip with egg wash.

8. Roll the dough down from the top down creating a log. It should sit with the seam sitting down on the bottom. Cut into 24 cinnamon rolls. Arrange on a lined sheet tray or into individual ramekins.



9. Proof for 30 to 45 minutes. 10. Bake in a convection oven at 325° for 25 to 30 minutes or until the center of each individual

cinnamon roll is firm. The full sheet tray will take significantly longer that the individual serving.

11. Allow to cool to room temperature and frost with Malted Cinnamon Roll Frosting.




FILLING Yield: 3 Pounds, 14 Ounces

Ingredients Amounts Butter, soft 1 lb. Brown sugar 2 lb. Cream 2 oz. Honey 4 oz. Powdered barley malt 5 oz. Ground cinnamon ½ oz. Salt ½ oz. Egg, whole 1 ea.

Method 1. Cream together the butter and sugar on low speed. Scrape the bowl and add the cream,

honey, powdered barley malt, ground cinnamon and salt. Cream until combined. Be careful to not incorporate too much air. Add the egg and mix until incorporated.





MALTED CINNAMON ROLL FROSTING Yield: 10 Cups

Ingredients Amounts Powdered sugar, sifted 8 cups Butter, room temperature 8 oz. Malt powder ¼ cup Vanilla extract 1 Tbsp. Hot water ¾ cup

Method 1. Place the powdered sugar, butter, malt, and vanilla into a mixer fitted with a paddle. Beat

until the mixture looks crumbly. 2. Slowly begin to add the hot water until the mixture becomes a soft, spreadable consistency. 3. Cover tightly until ready to use. 4. Spread over cinnamon rolls while still slightly warm. The frosting will set firm when cool.




CHAWANMUSHI WITH SEAWEED, TROUT ROE, AND KINOME Yield: 6 Portions

Ingredients Amounts Dashi Water 2 cups Dried black mushrooms 3 ea. Kombu seaweed, small 1 pc. Bonito flakes 2 Tbsp. Eggs 6 ea. Dashi (see above) 1 ½ cup Heavy cream ¼ cup Shao tsing 1 ½ tsp. Dry oloroso sherry 1 ½ tsp. Tamari 1 ½ tsp. Salt 1 tsp. Sugar ¼ tsp. Sesame oil, toasted ¼ tsp. Garnish Steelhead trout roe 1 jar Seaweed 1 cup Kinome sprigs 2 ea.

Method 1. For the Dashi: In a small saucepan, over medium-high heat, bring the water, mushrooms,

and kombu to a boil. Turn off the heat and add the bonito. Steep the mixture for 10 minutes and strain.

2. Beat eggs in a medium bowl and whisk in the remaining ingredients. Divide the custard evenly among six, 6-ounce small soup bowls or ramekins. Cover each bowl tightly with a small piece of foil and place flat in a steamer. Steam over medium heat for about 10 minutes, until just barely set in the center. Let sit covered for 2 to 3 minutes before topping with a teaspoon of well-seasoned Dashi and garnishes before serving.

Source: Andrea Reusing, as presented at the Menus of Change® Leadership Summit.




NETWORKING RECEPTION

Davidson’s Safest Choice Eggs Vegetable and Soba Noodles in Miso Broth

with Japanese Style Soft Boiled Davidson’s Safest Choice Eggs

illy Caffè illy Coffee and Chili Braised Beef and Mushroom Tacos with Avocados, Shredded Cabbage,

Pickled Radishes, and Salsa Verde illy Espresso Martinis

Wonderful Pistachios & Almonds/Wonderful Citrus/ POM Wonderful Kumamoto Oysters on the Half Shell with a Trio of Mignonettes: Wonderful Lime, Cucumber Mignonette with Wonderful Pistachio Gremolata, Wonderful Orange and Ginger Mignonette,

Wonderful Lemon and Parsley Mignonette with Fried Capers and Wonderful Almonds

Alaska Seafood Marketing Institute and The Mushroom Council Alaskan Salmon and Mushroom Slider with Green Papaya Slaw and Cilantro Mayonnaise

Chobani and National Peanut Board

Tandoori Chicken Skewers with Chobani Greek Yogurt Pineapple Raita and Cilantro-Peanut Chutney

Daiya and Sun Rich Fresh Foods

Vegan Daiya Key Lime Cheezecake topped with Roasted Sun Rich Pineapple and Mango Compote, Coconut & Peanuts

Trident Seafoods Corporation and Truitt Family Foods

Spice Crusted Trident Seafood Pollock Pita with Truitt Garbanzo Bean Hummus, Crispy Onions & Jalapenos, Pickled Radish, and Minted Yogurt

Vitamix and Zespri Kiwifruit

Summer Wild Greens, Zespri Kiwifruit, Almond and Seed Salad with Blended Kiwifruit- Champagne Vinaigrette

Beverage Stations

Lipton Fresh Brewed Iced Tea Greystone Cellars Chardonnay, Merlot, and Cabernet Sauvignon

The Brewery at CIA



VEGETABLE AND SOBA NOODLES IN MISO BROTH WITH JAPANESE STYLE SOFT BOILED EGGS

Yield: 2 Gallons

Ingredients Amounts Miso Broth Miso, (aka/red for summer) or 2 cups (shiro/white for winter) Mushroom Dashi (recipe follows) 2 gal. Noodles Soba noodles 1 lb. Ice water 2 cups Carrots, peeled, cut lengthwise 1 lb. as noodles Zucchini, cut lengthwise as a noodle 1 lb. Konbu from dashi, cut as noodles ½ lb. Garnish Tofu, firm, small dice 1 lb. Shiitake mushroom from dashi 2 cups julienne Cilantro leaves 1 bu. Green onions, sliced thin 3 bu. Daikon sprouts 2 pkgs. Micro shiso 1 cup Japanese Marinated Soft Boiled Eggs 24 ea. (recipe follows)

Method 1. For the Miso Broth: Temper in the miso in hot broth as you would a roux into a hot sauce.

Strain into the Mushroom Dashi. Bring to a simmer. 2. For the Noodles: Bring a pot of water to a boil. Add the soba noodles, bring back up to a

simmer, and add the ice water. Once the water comes up to a simmer again, add 1 cup of ice water, repeat one more time, Check the noodles to see if cooked, if not, repeat one more time. Drain well and rinse under cold water.

3. Blanch the carrot noodles in a pot of boiling salted water until tender crisp. Shock in ice water and set aside. Combine noodles, carrots, zucchini and konbu together.

4. To serve: Heat a pot of boiling water for heating the noodles. Warm the noodles mixture in boiling water. Drain. Add to Miso Soup, and garnish with tofu, shiiitake mushrooms, cilantro, green onions daikon sprouts, and micro shiso. Serve with a Japanese Marinated Soft Boiled Egg on top.



MUSHROOM DASHI Yield: 2 Gallons

Ingredients Amounts Kelp (kombu), 9” square 3 ea. Mushrooms, shiitake, dried 80 ea. Green onions, cut into 3 sections 4 bu. Water 8 qt.

Method 1. Slash kombu with a knife in a few places to enable kombu flavors to be released completely.

Wipe kombu with a damp cloth, only to remove any sand—do not remove all the flavorful white powder.

2. Combine the mushrooms, green onions, kombu, and water over high heat. Just before it begins to boil, remove kombu. Bring to a boil and lower to simmer for 30 minutes. Reserve.



JAPANESE STYLE SOFT BOILED EGG Yield: 8 Eggs

Ingredients Amounts Water 1 cup Sake 1 cup Soy sauce ½ cup Mirin ½ cup Sugar ½ cup Davidson’s Safest Choice Eggs, medium 8 ea.

Method 1. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is

dissolved. Set aside 2. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each

egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate)

3. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in soup to serve.



COFFEE AND CHILI BRAISED BEEF AND MUSHROOM TACOS

WITH AVOCADOS, SHREDDED CABBAGE, PICKLED RADISHES, AND SALSA VERDE

Yield: 12 Portions

Ingredients Amounts Coffee Rub illy Coffee, finely ground ¼ cup Paprika 1 Tbsp. Chile powder 1 Tbsp. Ground black pepper 2 tsp. Beef short ribs or Chuck 6 lb. Braising Liquid Ancho chiles, stemmed, seeded, 4 ea. Water, boiling 2 cups Onion, quartered 1 ea. Garlic cloves, coarsely chopped 3 ea. Chipotle chiles in adobo 2 Tbsp. Adobo sauce from chipotles 2 tsp. Maple syrup 2 Tbsp. Lime juice 1 Tbsp. Salt 1 tsp. + as needed Canola oil 1 Tbsp. Portabello mushrooms, gills removed 1 lb. cut in ½” pieces Ground black pepper as needed Chicken stock 2 cups Coffee, brewed ½ cup Tacos Green cabbage, shredded 2 cups Lime juice 1 Tbsp. Salt as needed Coffee Braised Beef (see above) 1 lb. Corn tortillas, 4 “ 12 ea. Avocado, sliced 16 ea. Salsa Verde (recipe follows) 1 cup Pickled Radishes, sliced thin ½ cup (recipe follows) Micro cilantro ½ cup



Method 1. Preheat oven to 350°F. 2. For the Coffee Rub: Combine all ingredients for the rub in a small bowl. 3. Pat meat dry and sprinkle with salt. Sprinkle with the Coffee Rub. Let sit for 1+ hours. 4. For the Braising Liquid: Soak ancho chiles in boiling-hot water until softened, about 20

minutes, then drain in a colander set over a bowl. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.

5. Heat a sauté pan over medium high heat. Add 1 tablespoon oil and mushrooms. Sauté until mushrooms are golden brown. Season with salt and pepper. Set aside.

6. Pat meat dry and sprinkle with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately medium heat, then brown in meat in batches, turning occasionally, about 5 minutes per batch. Transfer browned meat to a roasting pan just large enough to hold the meat in a single layer.

7. Carefully add chile purée to fat remaining in skillet (it will spatter and steam) and cook over moderately low heat, stirring frequently, 5 to 10 minutes, until reduced and concentrated. Scrap the bottom of the skillet to prevent the fond from burning. Add chicken stock and coffee and bring to a boil, then pour over beef (liquid should reach about halfway up sides of meat). Cover roasting pan tightly with foil and braise meat until very tender, 3 to 3 ½ hours. Add mushrooms during last hour of cooking. Skim fat from pan juices. Let sit for 1 to 2 days prior to using. Remove excess fat and gently shred the beef prior to serving.

8. For the Tacos: Combine the cabbage, lime juice, and salt in a bowl. Mix well to wilt. Place the beef with some of the liquid in a sauce pot and warm through. Adjust seasoning with salt and pepper as needed. Heat the tortilla over a griddle. Place 1 ounce of beef-mushroom mixture in the tortilla, top with the cabbage, a slice of avocado, Salsa Verde, a few sliced of the Pickled Radishes, and micro cilantro.



PICKLED RADISHES Yield: 3 Cups

Ingredients Amounts Radishes 2 bu. Water 3 cups White vinegar 1 cup Sugar ½ cup Salt 2 Tbsp. Garlic 4 cloves Thai bird chilies, cut in half lengthwise 2 ea. Ginger, peeled, sliced into thin rounds 1” piece

Method 1. Trim the radishes, leaving about ½-inch of the stems. Halve the radishes lengthwise and

transfer to a 2-quart glass jar. 2. In a saucepan, combine the water, vinegar, sugar, and salt, and bring to a boil, stirring.

Remove from heat, and let cool to warm. Add the garlic, chilies, and ginger. 3. Cover the radishes with the brine. Let stand until the brine has cooled, then cover and

refrigerate overnight or for up to 3 days.



SALSA VERDE Yield: 1 ¼ Cup

Ingredients Amounts Chile jalapeños or serranos, de-stemmed 2 ea. Tomatillos, husks removed rinsed, 10 ea. quartered Garlic clove, small, peeled 1 ea. Onion, small, cut in 1” slice 1 ea. Cilantro ½ cup Salt as needed

Method 1. Place chiles, tomatillos, garlic, and onion in the blender, process until smooth; add cilantro

and season with salt to taste. Serve.



KUMAMOTO OYSTERS ON THE HALF SHELL WITH A TRIO OF MIGNONETTES:

LIME AND CUCUMBER MIGNONETTE WITH PISTACHIO

GREMOLATA, ORANGE AND GINGER MIGNONETTE, LEMON AND PARSLEY MIGNONETTE WITH

FRIED CAPERS AND ALMONDS Yield: 1 Cup Each of Mignonette

Ingredients Amounts Oysters on half shell 36 ea. Lime and Cucumber Mignonette Wonderful Limes 2 ea. Champagne vinegar ¼ cup Cucumbers, seeded, brunoise ½ cup Shallots, mignonette ¼ cup Sugar a pinch Pistachio Gremolata Wonderful Pistachios, shelled, 4 Tbsp. roasted, chopped Parsley, chopped 6 Tbsp. Garlic, microplaned 1/8 tsp. Lime zest ½ tsp. Salt as needed Ground black pepper as needed Orange and Ginger Mignonette Wonderful Orange 1 ea. Ginger, peeled, microplaned ½ tsp. Rice wine vinegar ¼ cup Cilantro, chopped 1 tsp. Green onion, minced 1 Tbsp. Lemon and Parsley Mignonette Wonderful Lemon juice ¼ cup Wonderful Orange juice 1 Tbsp. Fennel, fine brunoise ¼ cup Shallots, fine brunoise 2 Tbsp. Parsley, chopped 2 Tbsp. Caper Almond Mixture Capers, fried until crispy, chopped 1 Tbsp.



Wonderful Almonds, toasted, chopped 2 Tbsp. Parsley, chopped 2 Tbsp.

Method 1. Shuck oysters and place on ice. Serve with the mignonettes. 2. For the Lime Cucumber Mignonette: Peel and segment the limes, reserve the segments and

juice. Gently with vinegar, cucumbers, shallots, chives and sugar. Season with salt and pepper.

3. For the Pistachio Gremolata: Combine all the ingredients in a small bowl. Season with salt and pepper. Serve a little on top of oysters with the Lime Cucumber Mignonette.

4. For the Orange Ginger Mignonette: Peel and segment the oranges, reserve the segments and juice. Cut the oranges into ½ “ pieces. Combine with the remaining ingredients, season with salt and pepper. Let sit for 10 minutes.

5. For the Lemon Parsley Mignonette: Place the shallots in a small bowl. Season with salt and pepper. Add the lemon and orange juice, season with salt and pepper. Let sit for 10 minutes. Add fennel and parsley.

6. For the Caper Almond Mixture: Combine all ingredients together. Serve a little on top of oysters with the lemon parsley mignonette.



ALASKAN SALMON AND MUSHROOM SLIDER WITH GREEN PAPAYA SLAW AND CILANTRO MAYONNAISE

Yield: 6 Burgers

Ingredients Amounts Cilantro Mayonnaise Cilantro, chopped ½ cup Jalapeño, roasted 1 ea. Light mayonnaise 1 cup Lime juice 1 Tbsp. Salmon Burgers Alaskan Salmon filet, chopped 1 ½ lb. Roasted Mushroom Blend 8 oz. (see recipe index) Mayonnaise ½ cup Fish sauce 2 Tbsp. Sambal oelek 2 Tbsp. Garlic cloves 2 ea. Shallots, minced 1 ea. Ginger, minced 1 Tbsp. Lemon zest ½ tsp. Cilantro chopped ½ cup + 2 Tbsp. Mint, chopped ½ cup Salt as needed Ground black pepper as needed Breadcrumbs, whole wheat 1 ½ cup Sesame seeds, toasted ¼ cup Canola oil ¼ cup Cilantro Mayonnaise (see above) as needed Green Papaya Slaw (recipe follows) 2 cups Whole Wheat Slider Buns, split, toasted 6 ea. (see recipe index)

Method 1. For the Cilantro Mayonnaise: In a small bowl, add all ingredients and mix until well

combined. Reserve in the refrigerator. 2. For the Salmon Burgers: In a food processor, pulse the chopped salmon and Roasted

Mushroom Blend about 10 times, or until minced. Scrape the mixture into a bowl. 3. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2

tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and ½ teaspoon of pepper. Add the mixture to the salmon along with 1 cup of the breadcrumbs. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.



4. In a shallow bowl, mix the remaining ½ cup of breadcrumbs with the sesame seeds. Pat the mixture onto the Salmon Burgers.

5. In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned, and cooked in the center, about 7 minutes.

6. Spread the Cilantro Mayonnaise on slider buns. Add the salmon burgers, top with the Green Papaya Slaw, close the sandwiches, and serve.

Source: Adapted from www.foodandwine.com



GREEN PAPAYA SLAW Yield: 10 Portions

Ingredients Amounts Garlic cloves 2 ea. Thai chiles, stems removed 1 ea. Lime juice ½ cup Fish sauce 6 Tbsp. Palm sugar 3 Tbsp. Green papaya, julienne 5 cups Carrot, julienne 2 cups Cucumber, julienne 2 cups Green cabbage, julienne 2 cups Green onion, julienne ½ cup Thai basil, ¼ “ pieces ¼ cup

Method 1. In food processor, combine the garlic and Thai chiles, and pulse to chop very roughly..

Transfer to large stainless steel bowl. 2. To the bowl, add the lime juice, fish sauce, and palm sugar. Stir to mix. Add the julienne

green papaya, carrot, cucumbers, cabbage, and green onions. 3. Stir to mix, bruise the vegetables lightly and mix them with the flavorings and seasonings. 4. Taste and adjust seasoning as needed with more fish sauce, lime juice, or palm sugar. 5. Stir in Thai basil.



TANDOORI CHICKEN SKEWERS WITH CHOBANI GREEK YOGURT PINEAPPLE RAITA

AND CILANTRO-PEANUT CHUTNEY Yield: 10 Appetizer Portions

Ingredients Amounts Cilantro-Peanut Chutney Cilantro, with stems 1 bu. Poblano peppers, roasted, small dice 2 Tbsp. Mint, leaves ½ cup Peanuts, roasted, skinned ¾ cup Cumin seeds ½ tsp Salt ¼ tsp. Ground black pepper ¼ tsp. Lime juice 2 Tbsp. Water ½ cup Pineapple Raita Chobani Plain Non-Fat Greek Yogurt 2 cup Pineapple, medium dice ½ cup Red onion, small dice ¼ cup Jalapeño, small dice 1 Tbsp. Lime juice 1 Tbsp. Lime zest 1 tsp. Cilantro 2 Tbsp. Salt 2 tsp. Pepper ½ tsp. Tandoori Spiced Grilled Chicken Coriander seeds ¾ tsp. Cumin seeds ¾ tsp. Fennel seeds ¾ tsp. Chobani Plain Whole Milk Yogurt 1 ½ cups Ground cinnamon ¼ tsp. Paprika 3 tsp. Cayenne ¼ tsp. Garam masala 1 tsp. Turmeric ¾ tsp. Granulated onion 1 tsp. Granulated garlic 1 tsp Ginger, peeled, minced 2 Tbsp. Garlic cloves, minced 2 tsp. Honey 1 Tbsp. Lemon juice 2 Tbsp.



Extra-virgin olive oil 1/3 cup Salt ¾ tsp. Ground black pepper 2 tsp. Chicken thighs, boneless, skinless, 4 ½ lb. ½” pieces Garnish Peanuts, chopped as needed

Method 1. For the Cilantro-Peanut Chutney: Pulse the cilantro in a food processor with peppers, mint,

peanuts, and cumin seeds. Add lime juice. Season with salt and pepper. Add water and process until smooth.

2. For the Pineapple Raita: Combine all ingredients. 3. For the Tandoori Spiced Grilled Chicken: Toast coriander, cumin, and fennel seeds until

fragrant. Remove from heat and grind in a spice grinder. Combine toasted spices with remaining ingredients, except for chicken, and mix well. Add chicken to marinade and toss to coat completely. Cover and marinate for 45 minutes under refrigeration.

4. When ready to cook chicken, remove from marinade. Skewer chicken and grill to an internal temperature of 160°F.

5. Serve with Cilantro-Peanut Chutney and Pineapple Raita. 6. Garnish with chopped peanuts.

Source: Chobani Foodservice, as served at the Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



VEGAN KEY LIME CHEEZECAKE TOPPED WITH ROASTED PINEAPPLE AND MANGO COMPOTE

Yield: 12 Portions

Ingredients Amounts Daiya Key Lime Cheezecake 12 ea. Sun Rich Pineapple spears, drained, 9 ea. dried, cut ½ “ pieces Orange, zest and juice of 1 ea. Agave syrup 2 Tbsp. Sun Rich Mango spears, drained, 9 ea. cut in ½” pieces Salt a pinch Coconut, toasted, crushed 2 Tbsp. Peanuts, toasted, crushed 2 Tbsp.

Method 1. Slice cheesecake when frozen. 2. Preheat oven to 450˚F. 3. Toss the pineapple with orange zest and agave syrup. Place in a single layer on a baking

sheet. Place in the oven and roast until caramelized. Remove from oven. Cool. Slice into ½-inch pieces. Toss with mango. Season with a pinch of salt and a squeeze of orange juice if needed.

4. Garnish with coconut and peanuts.



SPICE CRUSTED POLLOCK PITA WITH GARBANZO BEAN HUMMUS, CRISPY ONIONS AND

JALAPEÑOS, PICKLED RADISH, AND MINTED YOGURT Yield: 8 Portions

Ingredients Amounts Charmoula Garlic clove, crushed with 2 tsp. salt 1 ea. in a mortar until smooth Parsley, coarsely chopped 2 Tbsp. Coriander leaves, coarsely chopped 2 Tbsp. Sweet paprika 2 tsp. Ground cumin seed 1½ tsp. Crushed hot red pepper flakes, ½ tsp. seeds removed Lemon juice 2 Tbsp. Olive oil, fruity 2 Tbsp. Trident Pollock, filets, 2 oz. portions 8 ea. Minted Yogurt Plain yogurt 1 cup Mint, chopped 1 Tbsp. Mint, dried 1 tsp. Salt as needed Ground black pepper as needed

Whole wheat pitas 4 ea. Truitt Hummus 1 cup Arugula, cut in ½ “ pieces 2 cups Pickled Radish (see recipe index) ½ cup Crispy Onions (recipe follows) ½ cup Crispy Jalapeños (recipe follows) ½ cup

Method 1. For the Charmoula: In a blender, combine all ingredients except for olive oil; blend until

smooth. Scrape mixture into small saucepan and heat slowly, stirring, until hot and aromatic, about 30 seconds; do not boil. Let cool, then divide Charmoula in half.

2. Rinse fish and pat dry with paper towels. Rub the Charmoula into fish, let stand at least 1 hour

3. Sear fish in a sauté pan over medium high heat until golden brown and cooked through. 4. For the Minted Yogurt: Combine the yogurt, mint, and dried mint, and season with salt and

pepper. Let sit for 30 minutes.



5. Warm whole wheat pita bread; cut in half. Spread 1 side with some hummus. Place a 2 ounce portion of fish on top of the hummus. Top with arugula, Pickled Radishes, Minted Yogurt, Crispy Onions, and Crispy Jalapeños.



CRISPY ONIONS Yield: 1 ½ Cups

Ingredients Amounts Buttermilk 1 cup Greek yogurt ½ cup Salt as needed Ground black pepper as needed Onion, sweet, thinly sliced 1 ea. Wondra Flour 2 cups

Method 1. Preheat deep fryer to 350˚F. 2. In a bowl, whisk together the buttermilk and yogurt. Season with salt and pepper. Add in

onions. Toss to coat. 3. Drain onions, and toss in the Wondra Flour to coat. Shake off excess flour and deep fry until

golden brown and crisp. 4. Remove onions from oil and season with salt and pepper.



CRISPY JALAPEÑOS

Ingredients Amounts Buttermilk 1 cup Greek yogurt ½ cup Salt as needed Ground black pepper as needed Pickled jalapeños, sliced thin 1 ea. Wondra Flour 2 cups

Method 1. Preheat deep fryer to 350˚F. 2. In a bowl, whisk together the buttermilk and yogurt. Season with salt and pepper. Add in

jalapeños. Toss to coat. 3. Drain pepper, and toss in the Wondra Flour to coat. Shake off excess flour and deep fry until

golden brown and crisp. 4. Remove peppers from oil and season with salt and pepper.



SUMMER WILD GREENS KIWIFRUIT, ALMONDS, AND SEED SALAD WITH BLENDED KIWIFRUIT

CHAMPAGNE VINAIGRETTE Yield: 8 Portions

Ingredients Amounts Kiwi Champagne Vinaigrette Zespri Kiwifruit, peeled, chopped ½ cup Champagne vinegar ½ cup Canola oil 1 cup Sesame oil 1 Tbsp. Salt as needed Ground black pepper as needed Wild arugula 4 oz. Frisee 4 oz. Mizuna 4 oz. Nasturtium leaves 2 oz. Parsley leaves 1 bu. Mint leaves, torn ½ bu. Chives, cut in ½ “ pieces 1 bu. Zespri Kiwifruit, cut in ½” pieces 8 oz. Zespri Sungold kiwifruit, cut in ½ “pieces 4 oz. Salt as needed Ground black pepper as needed Sunflower seeds, toasted 1 oz. Almonds, sliced, toasted 1 Tbsp. Sesame seeds, toasted 1 tsp. Black sesame seeds, toasted 1 tsp.

Method 1. For the Kiwi Champagne Vinaigrette: Combine the kiwi, vinegar, and canola oil in a blender.

Blend until smooth. Add sesame oil, salt and pepper to taste. Pulse to blend. 2. Combine the greens, herbs, and kiwi in a bowl. Season with salt and pepper. Gently toss

with the Kiwi Champagne Vinaigrette. Garnish with seeds and nuts.



THURSDAY, JUNE 16TH



HUDSON VALLEY BREAKFAST BUFFET

Shakshuka featuring Davidson’s Safest Choice Eggs

Fried Egg Breakfast Sandwich with Portobello “Bacon,” Tomato, Arugula, and Avocado Lemon Aioli, featuring Davidson’s Safest Choice Eggs

Multigrain Bagels, Cream Cheese, and Smoked Salmon with Pickled Red Onion, Tomatoes,

Fried Capers, and Sliced Davidson’s Safest Choice 7 ½ Minute Eggs

Spent Grain Cinnamon Bun

illy Espresso & Peanut Butter Smoothie

Sun Rich Acai Bowl with Granola, Fresh Mango, Pineapple, and Berries

Lemon Chickpea Breakfast Muffins with Toasted Pistachios

Mixed Fruit Salad with Pistachios & Mint

Sponsored by:



SHAKSHUKA WITH POACHED EGGS Yield: 8 Portions

Ingredients Amounts Cumin seeds 1 tsp. Coriander seeds 1 tsp. Canola oil ¼ cup Onions, thinly sliced 2 cups Yellow bell peppers, thinly sliced 2 cups Serrano chile, minced 1 ea. Bay leaves 2 ea. Thyme leaves 1 Tbsp. Sugar as needed Tomatoes, canned, chopped 28 oz. Tomato juice 1 cup Salt as needed Ground black pepper as needed Davidson’s Safest Choice Eggs, medium 8 ea. Green onions, finely minced 2 Tbsp. Parsley, finely chopped 2 Tbsp. Cilantro, finely chopped 2 Tbsp. Garnish Micro greens as needed

Method 1. In a skillet or saucepan, toss the cumin and coriander seeds over medium-high heat until

they are fragrant, about 1 minute; remove and crush or grind them in a spice grinder. 2. Add the oil to the skillet and return the spices. Add the onions and peppers, and sauté them

until they begin to change color. 3. Add the chile, bay leaves, thyme leaves, and sugar; and cook for 3 minutes over medium-

high heat. 4. Add the tomatoes and tomato juice; cook over medium heat, stirring occasionally, until the

sauce is thick. Season to taste with salt and pepper. Sprinkle with green onions, parsley, and cilantro.

5. Place ¾ cup of the sauce in a small skillet, preferably nonstick; heat the sauce. When it begins to simmer, carefully break 1 to 4 eggs into the sauce and season with additional salt. Poach the eggs in the sauce until they are cooked to desired doneness. Cover the pan to assist with the cooking, if needed.

6. Garnish with micro greens; serve in individual ramekins or cups.

Source: Mark Furstenberg



FRIED EGG BREAKFAST SANDWICH WITH PORTOBELLO “BACON”, TOMATO, ARUGULA,

AND AVOCADO LEMON AIOLI Yield: 8 Portions

Ingredients Amounts Portabella Mushroom “Bacon” Portabella mushrooms, sliced into 2 ea. ¼” strips Olive oil 1 Tbsp. Pimentón 1 tsp. Brown sugar 1 Tbsp. Ground black pepper 1 tsp. Ground coriander 1 tsp. Ground cumin ¼ tsp. Salt ½ tsp. Avocado Lemon Aioli Avocado, peeled, pit removed 2 ea. Garlic clove, minced ½ tsp. Mayonnaise ¼ cup Plain Greek yogurt ¼ cup Lemon juice 1 tsp. Lemon zest ½ tsp. Salt as needed Ground black pepper as needed Whole wheat English muffin 8 ea. Olive oil 2 oz. Wild arugula 8 oz. Lemon juice 1 Tbsp. Extra-virgin olive oil 1 Tbsp. Salt as needed Ground black pepper as needed Tomato slices 16 ea. Davidson’s Safest Choice Eggs, 8 ea. fried, with runny yolk

Method 1. For the Portabella Mushroom “Bacon”: Preheat oven to 325˚F. Combine the spices in a small

bowl. Brush sliced mushrooms with olive oil and spread in a single layer on a baking sheet. Sprinkle spice seasoning over the mushrooms and place in oven. Bake for 30 minutes, or



until crisp, turning each slice over every 10 minutes. Remove from the oven and spread on cooling rack.

2. For the Avocado Lemon Aioli: Combine all ingredients except for salt and pepper in the bowl of a food processor. Process until smooth. Season with salt and pepper.

3. Brush each half of English muffins with olive oil. Heat a large griddle or cast iron skillet over medium-heat. Toast muffin on griddle, cut side down, pressing slightly until golden brown, approximately 3 minutes. Flip and toast on other side.

4. Toss arugula with lemon juice and olive oil. Season with salt and pepper. 5. To serve, spread both sides of each English muffin with Avocado Lemon Aioli. Place

tomatoes on bottom muffin and sprinkle with salt and pepper. Top with arugula, a fried egg, 3 slices of Portabello Mushroom “Bacon.” Top with other half of muffin.



MULTIGRAIN BAGELS, CREAM CHEESE, AND SMOKED SALMON WITH PICKLED RED ONIONS, TOMATOES, CAPERS, AND 7 ½ MINUTE EGGS

Yield: 8 Portions

Ingredients Amounts Pickled Red Onions Red onion, peeled, julienne 1 ea. White wine vinegar ½ cup Garlic clove, halved 1 ea. Cloves 6 ea. Black peppercorns, cracked ¼ tsp. Oregano ½ tsp. Salt ¼ tsp. Sugar a pinch Water as needed Davidson’s Safest Choice Eggs 4 ea. Mini multigrain bagels, halved 4 ea. Cream cheese, softened 4 oz. Tomatoes, sliced 8 slices Smoked salmon 8 pieces Capers, fried 1 Tbsp. Parsley, rough chopped 1 Tbsp.

Method 1. For the Red Onions: Blanch the onion in boiling, salted water for 20 seconds. Drain and place

in a medium-size bowl. 2. Combine the vinegar, garlic, and spices in a small pot. Bring to a simmer. Pour hot mixture

over onions. Let sit overnight. 3. Place eggs in water and bring to a simmer. Simmer for 7 ½ minutes or until the whites are

set and the centers are creamy. Shock in ice water. Peel and slice. 4. Lightly toast the bagel. Spread with the cream cheese, top with a tomato slice, smoked

salmon, 2 slices of egg, a few Pickled Red Onions, a sprinkle of capers, and parsley



SPENT GRAIN CINNAMON ROLLS Yield: 8 Pounds, 2 Ounces (48 x 4 Ounce Filled Cinnamon Rolls)

Ingredients Amounts Spent Grain Cinnamon Roll Dough Water, warm 1 lb. 3 oz. Instant yeast (SAF Gold) ¼ oz. Eggs 8 oz. Malt powder ¾ oz. Milk powder 2 oz. Sourdough starter, ripe 8 oz. All-purpose flour 1 lb. 12 oz. Bread flour 2 lb. Salt ¾ oz. Sugar 8 oz. Ground cardamom 1/8 oz. Spent grain, fresh, chilled 11 oz. Butter, room temperature 6 oz. Cream cheese, room temperature 6 oz. Total amount 5 lb. 14 5/8 oz. Assembly Spent Grain Cinnamon Roll Dough 4 lb. (see above) Filling (recipe follows) 2 lb. Egg wash as needed Malted Cinnamon Roll Frosting as needed (recipe follows)

Method 1. For the Spent Grain Sticky Bun Dough: Place the water and yeast in a bowl of a Hobart mixer

fitted with a hood and stir to dissolve; add eggs and malt. 2. Add the rest of the ingredients and mix on low speed until the flour is incorporated. 3. On second speed, mix for 6 minutes or until dough is fully developed. The dough should be

soft and sticky. 4. Allow the dough to bulk ferment at room temperature for 45 minutes. 5. Flatten into a rectangle. 6. Place dough on flour covered lined sheet pan, cover, and refrigerate until firm. 7. To Assemble: Take 4 pounds of chilled Spent Grain Sticky Bun Dough and roll it into a

rectangle about 16-inches wide by 36-inches long. Spread 2 pounds of Filling into to the dough covering all but a narrow 1-inch strip across the bottom. Brush the strip with egg wash.

8. Roll the dough down from the top down creating a log. It should sit with the seam sitting down on the bottom. Cut into 24 cinnamon rolls. Arrange on a lined sheet tray or into individual ramekins.



9. Proof for 30 to 45 minutes. 10. Bake in a convection oven at 325° for 25 to 30 minutes or until the center of each individual

cinnamon roll is firm. The full sheet tray will take significantly longer that the individual serving.

11. Allow to cool to room temperature and frost with Malted Cinnamon Roll Frosting.

Source: Douglass Miller and George Shannon, as served at the Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2016. All rights reserved.



FILLING Yield: 3 Pounds, 14 Ounces

Ingredients Amounts Butter, soft 1 lb. Brown sugar 2 lb. Cream 2 oz. Honey 4 oz. Powdered barley malt 5 oz. Ground cinnamon ½ oz. Salt ½ oz. Egg, whole 1 ea.

Method 1. Cream together the butter and sugar on low speed. Scrape the bowl and add the cream,

honey, powdered barley malt, ground cinnamon and salt. Cream until combined. Be careful to not incorporate too much air. Add the egg and mix until incorporated.

Source: Douglass Miller and George Shannon, as served at the Menus of Change® Leadership Summit.




MALTED CINNAMON ROLL FROSTING Yield: 10 Cups

Ingredients Amounts Powdered sugar, sifted 8 cups Butter, room temperature 8 oz. Malt powder ¼ cup Vanilla extract 1 Tbsp. Hot water ¾ cup

Method 1. Place the powdered sugar, butter, malt, and vanilla into a mixer fitted with a paddle. Beat

until the mixture looks crumbly. 2. Slowly begin to add the hot water until the mixture becomes a soft, spreadable consistency. 3. Cover tightly until ready to use. 4. Spread over cinnamon rolls while still slightly warm. The frosting will set firm when cool.

Source: Douglass Miller and George Shannon, as served at the Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2016. All rights reserved.



ESPRESSO AND PEANUT BUTTER SMOOTHIE Yield: 8 Portions

Ingredients Amounts illy Espresso, brewed, chilled ½ cup Peanut butter ¼ cup Milk 2 cup Honey 2 tsp. Vanilla extract 1 tsp. Bananas, peeled, frozen, cut 1” chunks 4 ea.

Method 1. Combine all ingredients in a blender. Blend until smooth. Adjust consistency with

additional milk or coffee.

Source: Adapted from Jeff Mauro



SUN RICH ACAI BOWL WITH GRANOLA, MANGO, PINEAPPLE, AND BERRIES

Yield: 8 Portions

Ingredients Amounts Sun Rich Mango and Pineapple 4 oz. Blueberries 4 oz. Raspberries 4 oz. Sun Rich Acai purée 24 oz. Greek style yogurt 8 oz. Sun Rich Granola 8 oz. Coconut, shredded, toasted 2 oz. Almonds, sliced, toasted 2 oz. Chia seeds 1 Tbsp.

Method 1. Gently combine the fruits in a bowl. 2. To Plate: Place 3 ounces of acai purée in a cup. Top with 1 ounce yogurt, 2 ounces of fruit, 1

ounce of granola, and sprinkle with coconut, almonds, and chia seeds.



LEMON CHICKPEA BREAKFAST MUFFINS WITH TOASTED PISTACHIOS

Yield: 12 Muffins

Ingredients Amounts Chickpeas, 15 oz. can (1¾ cups), 1 ea. drained and rinsed Lemons, zest of 2 ea. Orange, zest of 1 ea. Lemon juice 22 g Orange juice 22 g Extra-virgin olive oil 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, 20 g and ground Egg whites 70 g Sugar 7 g Ground cardamom ½ g

Method 1. Preheat the oven to 325°F. Line muffin tin with paper liners. 2. Purée the chickpeas in a food processor until smooth. Add the lemon and orange zest and

juice, olive oil, sugar, and egg yolks; purée until smooth. 3. Sift together the flour, baking powder, salt, and cardamom. Stir in the chickpea mixture and

add the ground pistachios. 4. Whisk the egg whites until they hold semi-soft peaks and fold into the batter. 5. In a small bowl, combine the remaining ground pistachios, sugar, and cardamom. Set aside. 6. Scoop batter into muffin tin. You can use a 1/3 cup measuring cup to do this, but you’ll only

need to add a generous ¼ cup of batter to each muffin cup. Sprinkle the muffin batter with some of the pistachio-sugar-cardamom mixture.

7. Bake 12 to 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.






RICE, BARLEY, BUCKWHEAT

Ingredients Amounts Pearl barley 500 g White rice 300 g Buckwheat 300 g Kombucha Tea, white, strained 2 L (recipe follows)

Method 1. Put the barley in a pan and cover with water. Bring to a boil, then lower the heat and

simmer until tender. Strain well then spread out on a roasting pan to cool. 2. Toast the rice and buckwheat until golden and fragrant, tossing every 5 minutes. 3. Roast the pearl barley in a 185ºC/365ºF oven for 20 minutes. Combine all the ingredients in

a large glass jar. Cover with clean muslin (cheesecloth) and secure with string. Refrigerate for 10 days.

4. Strain through cheesecloth, without pressing on the pulp which would make the juice cloudy. Add agar agar at 0.1% of the weight of the juice and bring to a boil. Set in a tray to a depth of 2 ½-centimeters (1-inch). Freeze in a blast-chiller.

5. Break into small pieces and put in a sieve lined with muslin (cheesecloth) to defrost. Bottle the resulting clear juice and refrigerate for up to a week.

Source: André Chiang, as presented at the Menus of Change® Leadership Summit.




KOMBUCHA TEA Yield: 2 Liters

Ingredients Amounts Scoby Water 3.3 liters Sugar 200 g. Black teabags 6 ea. Kombucha tea starter 500 ml Kombucha Tea Water 2 liters Sugar 160 g Black, green or white tea bags 6 ea. Scoby (see above) 1 ea.

Method 1. For the Scoby: Combine the water and sugar in a large pan and bring to a boil. Remove from

the heat, add the teabags and let steep for 10 minutes. Discard the teabags and let the cool tea to 25°C/77°F. Transfer to a 10 liter glass jar and add the starter. Cover with clean muslin (cheesecloth) and secure with string. Leave in a clean, dry area, out of direct sunlight, with a temperature range of between 20 to 30°C/ 68 to 86°F. Let the Scoby develop until it is at least 5-millimeters (¼ inch thick), which will take around 30 days.

2. For the Kombucha Tea: Combine the water and sugar in a large pan and bring to a boil. Remove from the heat; add the teabags and let steep for 10 minutes. Discard the teabags and let the cool tea to 25°C/ 77°F. Transfer to a 10 liter glass jar and gently slide the Scoby onto the surface of the tea. Cover with clean muslin (cheesecloth) and secure with string. Leave in a clean, dry area, out of direct sunlight, with a temperature range of between 20 to 30°C/ 68 to 86°F. Leave to ferment from 7 to 30 days, depending on the desired intensity of flavor and tartness. Strain before using.

Source: André Chiang, as presented at the Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



ELDERFLOWER, PINEAPPLE, CUCUMBER

Ingredients Amounts Cucumbers, peeled and roughly 1 kg chopped Pineapple flesh 400 g Elderflowers 160 g Kombucha Tea, green, strained 4 L (see recipe) Agar agar as needed

Method 1. Combine all the ingredients in a large glass jar. Cover with clean muslin (cheesecloth) and

secure with string. Leave in a clean, dry area, out of direct sunlight, for 5 to 15 days. 2. Strain through cheesecloth, without pressing on the pulp, which would make the juice

cloudy. Add agar agar at 0.15% of the weight of the juice and bring to a boil. Set in a tray to a depth of 2½-centimeters (1-inch). Freeze in a blast-chiller.






PINE NEEDLE, CHARCOAL, APPLE

Ingredients Amounts Charcoal 500 g Kombucha Tea, green, strained 4 L (see recipe index) Granny Smith apples, quartered 1 kg Pine needles 40 g Agar agar as needed

Method 1. Use a blow torch to light the charcoal. When it is all glowing, submerge in the Green

Kombucha Tea. Strain through a sieve lined with muslin (cheesecloth), reserving the liquid and the charcoal, but discarding any ash.

2. Combine the liquid and charcoal with the other ingredients in a large glass jar. Cover with clean muslin (cheesecloth) and secure with string. Leave in a clean, dry area, out of direct sunlight, for 5 to 15 days.

3. Strain through cheesecloth, without pressing on the pulp, which would make the juice cloudy. Add agar agar at 0.15% of the weight of the juice and bring to a boil. Set in a tray to a depth of 2½-centimeters (1-inch). Freeze in a blast-chiller.






CARDAMOM, KOJI, NASTURTIUM

Ingredients Amounts Rice 650 g Water 7 L Rice koji 500 g Cardamoms 8 ea. Fleur de sel 4 g Nasturtium leaves 30 g

Method 1. Cook the rice with 1 litre of water in a rice cooker until it turns to porridge. Let it cool to

70ºC/150ºF, then mix in the rice koji. Cool to 60ºC/140ºF then return to the rice cooker, add the cardamoms, and leave on the ‘warm’ setting for 12 hours.

2. Remove from the cooker and cool. Measure out 500 g of this base and combine it with the remaining 6 litres water, the fleur de sel, and nasturtium leaves in a large glass jar. Cover with clean muslin (cheesecloth) and secure with string. Leave at room temperature to ferment for 3 to 7 days.

3. Strain through cheesecloth, without pressing on the pulp, which would make the juice cloudy. Bottle the resulting clear juice and refrigerate for up to a week.





STAR FRUIT, ANISE, GINGER

Ingredients Amounts Star fruit, semi-dried and 1 kg coarsely chopped Ginger root, peeled and sliced 80 g Star anise 6 ea. Kombucha Tea, green, strained 2 L (see recipe index) Kombucha Tea, black, strained 2 L (see recipe index) Agar agar as needed

Method 1. Combine all the ingredients in a large glass jar. Cover with clean muslin (cheesecloth) and

secure with string. Leave in a clean, dry area, out of direct sunlight, for 5 to 15 days. 2. Strain through cheesecloth, without pressing on the pulp, which would make the juice

cloudy. Add agar agar at 0.15% of the weight of the juice and bring to a boil. Set in a tray to a depth of 2 ½-centimeters (1-inch). Freeze in a blast-chiller.







Spiced Bush’s Best Black Bean Cake with Tomatillo, Pineapple and Mango Salsa,

Roasted Jalapeño Aioli and Toasted Peanuts

Sponsored by:



SPICED BLACK BEAN CAKE WITH TOMATILLO, PINEAPPLE, AND MANGO SALSA,

ROASTED JALAPEÑO AIOLI, AND TOASTED PEANUTS Yield: 12 Portions

Ingredients Amounts Tomatillo, Pineapple, and Mango Salsa Tomatillos, small dice 2 cups Pineapple and Mango, small dice 2 cup Red onion, brunoise, rinsed, drained ¼ cup Jalapeño, minced ½ ea. Lime juice ¼ cup Extra-virgin olive oil ¼ cup Cilantro, chopped 2 Tbsp. Roasted Jalapeño Aioli Jalapeño 1-2 ea. Garlic clove, unpeeled 2 ea. Mayonnaise 1 cup Lime zest 1 tsp. Lime juice 1 Tbsp. Cilantro, chopped 2 Tbsp. Black Bean Burger Olive oil ¼ cup White onion, peeled and diced 1 ea. Garlic cloves, crushed and chopped 2 Tbsp. Jalapeños, stemmed and minced ¼ cup Cumin, ground and toasted 2 tsp. Bush’s canned Black beans, 4 cups drained and rinsed Salt 1 tsp. Ground black pepper as needed Sweet potato, peeled and grated 2 cups Egg, lightly beaten 2 ea. Bread crumbs, toasted, ¾ cup plus extra for coating finished cakes Micro cilantro as needed Peanuts, toasted, chopped as needed



Method 1. For the Tomatillo, Pineapple, and Mango Salsa: Combine all ingredients in a bowl. Season with

salt and pepper. Let sit for 10 to 20 minutes. 2. For the Roasted Jalapeño Aioli: Heat a griddle or heavy sauté pan over medium heat. Add

jalapeño and garlic to the dry pan. Cook until charred on the exterior and soft, approximately 10 to 15 minutes. Let cool. Remove the stem for the pepper, and the skin from the garlic. Taste the jalapeño to see how hot it is.

3. Combine the mayonnaise, lime zest and juice, jalapeño and garlic in a food processor. Process until smooth. Season with salt and pepper. Adjust the quantity of jalapeño based on the level of desired heat.

4. For the bean burger: Heat 2 tablespoons of olive oil in a small skillet over medium heat. Cook onions until softened, about 1 minute. Stir in garlic, jalapeños, and toasted cumin; cook until fragrant, about 2 minutes.

5. Transfer contents of skillet to a large bowl. Stir in 2 cups of black beans and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, eggs, 1 cup of the cooked black beans, and bread crumbs. Mix again carefully just to combine and chill for 30 minutes.

6. Divide into 16 small balls and flatten into patties with straight sides. Lightly grease baking sheet with 2 tablespoons of olive oil. Dip into bread crumbs to coat and place on oiled sheet pan; chill for 20 minutes.

7. Preheat the oven to 450°F. Place bean burgers in the oven and roast for 10 minutes, or until the cakes start to lightly brown.

8. To Serve: Smear a spoonful aioli across the plate. Place black bean cake on the smear and top with a little salsa, peanuts, and micro cilantro.



WALK AROUND TASTING LUNCH

Almond Board of California Salmorejo with Prosciutto, Chopped Egg and California Almond Picada

Savory California Almond Granola Clusters

Barilla America Barilla Collezione Rigatoni with Vegan Amatriciana and Nuts

Barilla Plus Penne with Ceci and Bitter Greens

Bush’s Best Beans Salmon and Bush’s Best Cannellini Bean Taco

with Cilantro Cabbage Slaw and Pickled Red Onions

Grilled Shiitake, Bush’s Best Bean, and Boiled Peanut Salad

Davidson’s Safest Choice Eggs Frisee and Escarole Salad with Poached Davidson’s Safest Choice Eggs,

Roasted Mushrooms, and Rye Crumbs

illy Caffè illy Espresso Panna Cotta with Berry Patch Salad

Wonderful Pistachios & Almonds/Wonderful Citrus/POM Wonderful POM Wonderful Glazed Turkey Kibbeh with Wonderful Pistachio Filling

with Arugula and Wonderful Citrus Salad

Trident Seafoods Trident Alaskan Pollock Burger with Almond Romesco, Avocado, and Crispy Jalapenos

Passed Item Whole Grain Pressed Daiya Cheddar Style Sandwich

with Caramelized Onions, Mustard, and Sage

Beverage Stations Wonderful Pomegranate Iced Tea

Lipton Fresh Brewed Iced Tea

Sponsored by:



SALMOREJO WITH PROSCIUTTO, CHOPPED EGG, AND CALIFORNIA ALMOND PICADA

Yield: 8 Portions

Ingredients Amounts Almond Picada Extra-virgin olive oil 3 Tbsp. Whole wheat bread slices, 2 ea. crust removed Garlic clove ½ ea. California almonds, toasted chopped 3 Tbsp. Lemon, zest of 1 ea. Parsley, chopped 2 Tbsp. Salmorejo Ripe tomatoes, halved 3 lb. Whole Grain bread slices, 3 ea. 4x4x½”, toasted and chopped Slivered California almonds, toasted ¼ cup Garlic cloves, smashed 4 ea. Sherry vinegar 1 tsp. Extra-virgin olive oil ½ cup + additional Salt as needed Serrano ham or prosciutto, as needed thinly sliced Hard-boiled egg, chopped 1 ea.

Method 1. For the Almond Picada: Heat the olive oil in a sauté pan. Add the bread and gently toast until

golden brown. Swipe surface with the garlic clove. Cool. Combine all ingredients in a food processor and pulse.

2. For the Salmorejo: Squeeze seeds and pulp from tomatoes into a strainer over a large bowl. Press solids in strainer to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.

3. Combine bread, toasted slivered almonds, and smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches; purée until very smooth; add sherry vinegar. With blender running, gradually add extra-virgin olive oil; purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.

4. Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto, Almond Picada mixture, and chopped hard-boiled egg. Drizzle with more oil.

Source: Bon Appétit



SAVORY ALMOND GRANOLA CLUSTERS Yield: 9 Cups

Ingredients Amounts Old-fashioned rolled oats 2 ½ cup California almonds, slivered 1 ½ cup Almond butter 2 Tbsp. Wheat germ, toasted ¼ cup Sunflower seeds ¼ cup Pumpkin seeds ¼ cup Black sesame seeds 1 Tbsp. Rosemary, chopped 1 Tbsp. Thyme, chopped 1 tsp. Parmesan cheese, finely grated 1 cup Pimentón ½ Tbsp. Ground black pepper ½ tsp. Olive oil ¼ cup Egg white, beaten to blend 2 ea. Salt as needed

Method 1. Preheat your oven to 300°F. 2. Combine all ingredients but the egg whites and salt in a large bowl, mix to coat evenly. 3. Whisk the egg whites in a small bowl until frothy. Stir into the granola mixture, distributing

it throughout. Press mixture in a ½-inch thick layer on a parchment-lined baking sheet. 4. Bake for 35 to 45 minutes. Rotate the pan if granola is baking unevenly. When it is evenly

browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it’s completely cool, break into large chunks.

5. Season with salt as needed.



BARILLA COLLEZIONE RIGATONI WITH SEITAN AMATRICIANA AND NUTS

Yield: 8 Portions

Ingredients Amounts Barilla Collezione Rigatoni box 1 ea. Extra-virgin olive oil 4 Tbsp. Onion, julienne 1 ea. Garlic clove, chopped 1 ea. Seitan, julienne 8 oz. Italian Style canned tomatoes, peeled 3 cups Salt as needed Ground black pepper as needed Basil leaves, torn 8 ea. Hazelnuts, chopped ¼ cup

Method 1. Place a pot over high heat and bring to a boil. 2. Meanwhile in a skillet over medium heat, sauté olive oil and onions for about five minutes. 3. Add garlic and cook one additional minute; stir in seitan and sauté for three more minutes. 4. Add tomatoes and one cup of water; bring to simmer and season with salt and black

pepper. 3. Cook pasta according to directions, drain, and toss with sauce; stir in basil and season with

chopped hazelnut before serving.

Source: Barilla, as served at the Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.

Carbon

Footprint

[gCO2]

Ecological

Footprint [m2]

Water Footprint

[liters]

284 gCO2 1.39 m2 211 liters



BARILLA PLUS PENNE PASTA WITH CECI AND BITTER GREENS

Yield: 25 Portions

Ingredients Amounts Barilla PLUS® Penne 4 lb. Garlic cloves 28 ea. Salt as needed Extra-virgin olive oil ¾ cup Collard, mustard, and turnip greens 4 cups Chickpeas (ceci) in cooking liquid 3 lb. Parsley, chopped ½ cup Salt-packed anchovies, cleaned 28 ea. Capers, drained 4 oz. Chili flakes ¼ cup Parmesan cheese 4 oz. Whole grain bread crumbs, toasted as needed Pecorino Romano cheese, grated as needed

Method 1. Cook the Barilla® pasta for half the time indicated on the package. 2. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on

sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

3. Smash 8 garlic cloves with the side of a knife and mash lightly with some kosher salt. Combine with 4 ounces of the oil in a wide, shallow pan. Stew the garlic in the oil until it begins to melt into the oil. Just before it begins to brown, add the greens, season lightly with salt, and toss with the garlic and oil. Cook just until the greens are wilted but al dente. Remove and cool.

4. Cut the rest of the garlic thinly lengthwise. Purée about 20% of the ceci by pulsing with a burr mixer.

5. For Each Serving to Order: Combine 1 tablespoon of oil with 1 teaspoon of slivered garlic, 1 teaspoon parsley, 1 anchovy fillet, and 1 ½ teaspoon of capers. Cook on low until the anchovy dissolves and the garlic begins to brown. Add 1/3 cup ceci and ¾ teaspoon chili flakes, and toss to combine. Add a bit of pasta water and bring to a boil.

6. Reheat 1 1/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan with the sauce. Heat for 1 minute, then toss with 1/6 cup cooked greens and 2 teaspoons of Parmesan. Plate and top with bread crumbs and Pecorino.

Source: Barilla, as served at the Menus of Change® Leadership Summit.




Carbon

Footprint

[gCO2]

Ecological

Footprint [m2]

Water Footprint

[liters]

218 gCO2 2.16 m2 264 liters



CRISPY SALMON AND WHITE BEAN TACO WITH CILANTRO CABBAGE SLAW AND PICKLED RED ONIONS

Yield: 4 Portions

Ingredients Amounts Cilantro Cabbage Slaw Green cabbage, shaved 4 cups Lime juice 2 Tbsp. Cilantro, chopped ¼ cup Salt as needed Ground black pepper as needed White Beans Olive oil 2 Tbsp. Onion, large, diced 1 cup. Garlic cloves, minced 1 Tbsp. Thyme leaves, fresh, chopped 1 Tbsp. Bush’s White beans, cooked 2 cups Salt as needed Ground black pepper as needed Roma tomatoes, cored, 1 cup. peeled, seeded, and diced Crispy Salmon Panko, whole wheat 1 ½ cup Pumpkin seeds, chopped fine 1 ½ cup Eggs, beaten 1 ea. Mayonnaise ¼ cup Chile powder 1 ½ tsp. Salt ¾ tsp. Ground black pepper ¼ tsp Salmon 1 lb. Corn tortillas 8 ea. Pickled Red Onions (see recipe index) as needed Avocado, peel, seeded, sliced 1 ea. Cotija cheese, crumbled 2 oz. Lime juice as needed Ground black pepper as needed

Method 1. For the Cilantro Cabbage Slaw: Combine the green cabbage, lime juice, and cilantro in a bowl.

Season well with salt and pepper. Let wilt.



2. For the White Beans: Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion until golden, 5 to 7 minutes. Add the garlic and thyme, reduce the heat to medium-low, and cook about 2 minutes. Stir in the beans and cook, stirring occasionally until the flavors meld. Season with salt and pepper. Stir in the tomatoes. Adjust seasoning as needed. Set aside.

3. Preheat a 350˚F oven. 4. For the Crispy Salmon: Combine the panko and pumpkin seeds; lightly toast in the oven.

Season with salt and pepper. Place in a hotel pan. Increase the oven temperature to 400 ˚F. 5. Combine the eggs, mayonnaise, chile powder, salt and pepper. Season the fish with salt and

pepper. Coat the fish with the mayonnaise mixture and roll in the panko mixture. Place on a parchment lined baking sheet in a single layer with space between each piece of fish. Bake in hot oven until golden brown; 10 to 15 minutes depending on how crowded the baking sheet and oven are.

6. Heat the tortillas on a griddle. Place 1 tablespoon of White Beans in the tortilla, top with the Crispy Salmon, Cabbage Slaw, Pickled Red Onions, a slice of avocado, and cotija cheese. Finish with a squeeze of lime and ground black pepper.



GRILLED SHIITAKE, TUSCAN BEAN, AND BOILED PEANUT SALAD

Yield: 12 Portions

Ingredients Amounts Boiled Peanuts Raw peanuts, in shell, well rinsed 1 lb. Salt ¼ cup Water 8 cups Tuscan Bean Salad Bush’s Chickpeas, drained, rinsed 15 oz. Bush’s Butter beans, drained, rinsed 15 oz. Bush’s Dark kidney beans, 15 oz. drained and rinsed Boiled Peanuts (see above) 12 oz. Kalamata olives, halved 3 oz. Red peppers, diced 1 cup Red onions, fine dice ½ cup Marjoram, fresh, minced 2 Tbsp. Roasted garlic paste 1 Tbsp. Red pepper flakes ½ tsp. Salt 1½ tsp. Ground black pepper ½ tsp. Bean Salad Dressing Champagne vinegar 3 oz. Dark balsamic vinegar 1 oz. Extra-virgin olive oil 10 oz. Grilled Shiitake Mushrooms Shiitake mushrooms, stemmed 16 ea. Extra-virgin olive oil 3 Tbsp. Salt as needed Garnish Cilantro, chopped 3 Tbsp. Radicchio, chiffonade ½ cup

Method 1. For the Boiled Peanuts: Place all ingredients in a stockpot. Bring to a boil and cover; boil for 2

to 3 hours, or until the peanuts are done. Drain.



2. For the Tuscan Bean Salad: Drain the canned beans and rinse with cold water two times. Let drain again to remove all water. Combine with the remaining ingredients and toss to incorporate. Adjust seasonings as needed.

3. For the Bean Salad Dressing: Whisk together the dressing ingredients until well combined. Toss with the Tuscan Bean Salad.

4. For the Grilled Shiitake Mushrooms: Brush the shiitake mushrooms with olive oil and season with salt. Mark the mushrooms on a hot grill and cook thoroughly. Slice thinly, add to the Tuscan Bean Salad, and toss just to combine.

5. To Serve: Spoon the Tuscan Bean Salad in the center of a plate. Garnish with the cilantro and radicchio.



FRISEE AND ESCAROLE SALAD WITH POACHED EGGS, ROASTED TRUMPET ROYAL MUSHROOMS,

AND RYE CRUMBS Yield: 8 Portions

Ingredients Amounts Rye Crumbs Rye bread, country style ½ loaf Olive oil ¼ cup Rosemary sprigs 4 ea. Thyme sprigs 4 ea. Garlic cloves, crushed 4 ea. Salt as needed Trumpet Royal Mushrooms Trumpet royal mushrooms, quartered ½ lb. lengthwise Soy sauce 1 Tbsp. Lemon juice 1 Tbsp. Extra-virgin olive oil 1 Tbsp. Salt as needed Ground black pepper as needed Vinaigrette Shallots, brunoise 2 ea. Salt as needed Sherry vinegar 2 Tbsp. Lemon juice ¼ cup Dijon mustard 1 Tbsp. Extra-virgin olive oil ½ cup Ground black pepper as needed Poached Eggs Davidson’s Safest Choice Eggs 8 ea. Vinegar ¼ cup Salt 2 tsp. Frisee, cleaned, trimmed, cut 2” pieces 8 oz. Escarole, cut in 2” pieces 8 oz. Green beans, 1” bias cut 1 cup Basil leaves, torn or micro basil 6 ea. Parsley, finely chopped 2 Tbsp. Salt as needed Ground black pepper as needed



Method 1. For the Rye Crumbs: Remove the crust from the bread and cut into 1-inch pieces. Spread on a

baking sheet and let dry at room temperature for 1 to 2 days until dried out. Place in a bag, seal and wrap in a towel. Using a rolling pin, crush to small irregular crumbs.

2. Heat the oil in a medium skillet add the herbs and garlic, and toss until fragrant. Add Rye Crumbs and cook stirring periodically until golden brown. Remove herbs and garlic. Let cool. Store in an air tight container.

3. Preheat the oven to 400°F. 4. For the Trumpet Royal Mushrooms: Toss mushrooms with soy sauce, 1 tablespoon each of

lemon juice and olive oil, salt and pepper. Place on a baking sheet and roast for 5 to 10 minutes or until golden brown. Turn periodically throughout the cooking process. Cool slightly, cut on a long bias into ¼” thick pieces. Set aside.

5. For the Vinaigrette: Season the shallots with salt. Let sit for 5 minutes. Add vinegar and lemon juice. Let sit for 10 minutes. Whisk in mustard and olive oil. Season with salt and pepper.

6. For the Poached Eggs: In a medium saucepan, bring 2 quarts of water to a boil. Turn the heat down to just below a simmer and add the vinegar and salt. Crack an egg in a small bowl to check that the yolk isn’t broken. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour the egg in, so that the white envelopes the yolk. Crack another egg into the small bowl and add to the water in the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water. Eggs may be poached in advance and reheated as needed.

7. To Serve: Place the frisee, escarole, green beans, Trumpet Royal Mushrooms and herbs in a bowl. Season with salt and pepper. Toss with some of the Vinaigrette. Place on a plate and top with a Poached Egg. Drizzle a little Vinaigrette on top of the eggs. Sprinkle with Rye Crumbs.



ESPRESSO PANNA COTTA WITH BERRY PATCH SALAD Yield: 1,588 Grams

Ingredients Amounts Espresso Panna Cotta Gelatin 14 g Milk 454 g Sugar 227 g Heavy cream 227 g illy Espresso beans, ground 100 g Orange, peel, no pith 2 ea. Buttermilk 720 g Berry Patch Salad Lemon juice 2 Tbsp. Lemon zest 1 tsp. Honey 4 Tbsp. Strawberries, stemmed, cut in ¼ 2 cups Raspberries 2 cup Blueberries 2 cup Black berries 2 cup

Method 1. For the Espresso Panna Cotta: Add gelatin to the milk and allow to bloom; melt over water

bath. 2. Combine sugar, cream, and espresso, heat to a simmer and allow to steep 10 minutes. Strain. 3. Add milk/gelatin mixture and buttermilk to cream, strain. 4. Pour mixture into molds, refrigerate overnight. 5. For the Berry Patch Salad: Combine the lemon juice, zest, and honey in a bowl. Add the

berries, gently toss, and let macerate for 10 minutes. Serve with the Espresso Panna Cotta.



POMEGRANATE GLAZED TURKEY KIBBEH WITH PISTACHIO FILLING

Yield: 8 Kibbehs

Ingredients Amounts Kibbeh Bulgur wheat, finest grind thoroughly ½ cup Lean turkey thigh meat, ground 1 lb. Onion, minced 1 cup Jalapeño chiles, minced 2 ea. Olive oil 2 Tbsp. Parsley, chopped 2 Tbsp. Cilantro 2 Tbsp. Mint, chopped 1 Tbsp. Ground cumin 2 tsp. Ground allspice 1 tsp. Cinnamon ¼ tsp. Cayenne pepper ¼ tsp. Salt as needed Ground black pepper ½ tsp. Pistachio Stuffing Onion, chopped ½ cup Olive oil 1 Tbsp. Ground turkey 5 oz. Water ½ cup Wonderful Pistachios, chopped ½ cup Aleppo pepper or hot paprika ½ tsp. Parsley chopped 2 Tbsp. Salt as needed Ground black pepper ¼ tsp. Greek yogurt 2 Tbsp. Pomegranate Glaze Light soy sauce 1 Tbsp. POM juice, reduced to 2 Tbsp. 1 cup Olive or canola oil 1 Tbsp. Arugula 4 cups Wonderful Orange supremes 1 cup Red onion, shaved, rinsed ¼ cup Cilantro leaves 2 Tbsp. Extra-virgin olive oil 1 Tbsp. Wonderful Lemon juice 1 Tbsp. Salt as needed



Ground black pepper as needed

Method 1. For the Kibbeh: Soak the bulgur for 10 minutes, then drain in a strainer. Allow to sit for 20

minutes in the strainer while you prepare the rest of the recipe. If it still seems wet, squeeze the moisture out.

2. In the bowl of a food processor pulse all the ingredients for the Kibbeh together. Season with salt and pepper.

3. For the Pistachio Stuffing: Place the onions and olive oil in a medium skillet and cook until golden and soft. Add the turkey, breaking up the meat with a fork, and brown lightly – 5 minutes. Add the water and cook over low heat for 15 minutes or until the water is gone and the meat begins to brown. Add the nuts, spices, parsley, salt, and pepper. Cook for two minutes longer, stirring. Remove from the heat and cool. Fold in the yogurt. Adjust seasoning as needed. Reserve.

4. Pinch about an ounce of the Kibbeh mixture from step one and shape it into a ball. Press your thumb into the ball and add a teaspoon of the Pistachio Stuffing. Roll the ball to close the shell over the filling and roll it into a football shape; keeping your hands wet can make the shaping process much easier. Refrigerate the Kibbehs until you are ready to serve.

5. Steam Kibbehs for 5 minutes or until they hold their shape. 6. For the Pomegranate Glaze: Combine 1 soy sauce and 2 tablespoon pomegranate reduction.

Mix well. Brush each Kibbeh with the Pomegranate Glaze. 7. Brush kibbeh with canola oil, then grill over a medium fire until the juices run clear. Do not

overcook or the kebabs will be dry. 8. Place the arugula, oranges, red onion, and cilantro leaves in a bowl. Toss with oil, lemon

juice, salt, and pepper. Serve with Kibbeh. Drizzle with additional Pomegranate Glaze.

Source: Adapted from Catherine Brandel, April 1996



POLLOCK BURGER WITH ROMESCO AND AVOCADO Yield: 8 Portions

Ingredients Amounts Trident Pollock burgers 8 ea. Whole wheat burger bun 8 ea. Romesco Sauce (see recipe index) ½ cup Avocado, sliced 2 ea. Red onion slices 8 ea. Tomato slices 16 ea. Lettuce leaves 8 ea. Crispy Jalapeños (see recipe index) 2 Tbsp.

Method 1. Grill the Pollock burgers until cooked through. 2. Spread Romesco Sauce on the bun, top with the avocado, sliced onion, tomato, lettuce,

burger, and top with Crispy Jalapeños.



WHOLE GRAIN CHEDDAR STYLE SANDWICH WITH CARAMELIZED ONION, MUSTARD, AND SAGE

Yield: 8 Portions

Ingredients Amounts Caramelized Onions Canola oil 2 oz. Sweet onions, julienne 2 ½ lb. Mustard seeds 1 Tbsp. Brown sugar 2 ½ Tbsp. Sherry vinegar ¼ cup Thyme, chopped 2 tsp. Water 3 Tbsp. Lemon juice 1 tsp. Salt as needed Ground black pepper as needed Sage Oil Canola oil ¼ cup Garlic cloves, smashed 4 ea. Sage leaves 8 ea. 9 Grain Bread (recipe follows) 16 slices Tomatoes, slices 32 ea. Daiya Cheddar Style Shreds 1 lb. Salt as needed Ground black pepper as needed

Method 1. For the Caramelized Onions: Heat the oil in a sauté pan. Add the onions and caramelize. Add

the mustard seed, brown sugar, vinegar, thyme, and water. Stir to combine, then cover the pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. A little more water can be added if needed. Taste the jam, and add lemon, salt and pepper if necessary.

2. For the Sage Oil: Heat the canola oil, garlic, and sage in a small pot. Bring to a bare simmer. Let cook for 20 minutes or until the garlic is soft, but not browned.

3. Preheat a 400˚F oven. 4. To Assemble: Brush the exterior of the bread slices with Sage Oil. Place 4 tomato slices on the

plain side of one slice of bread. Top the tomatoes with Cheddar Style Shreds. Press the cheese into the tomatoes and season with salt and pepper. On the plain side of the other slice of bread, spread a layer of Caramelized Onions. Place on top of the cheese to make a sandwich.



5. Place on a sheet pan. Place another sheet pan on top. Bake in a hot oven for 10 minutes or until the cheese melts.

6. Skewer with tooth picks and cut into quarters. Serve hot.



9 GRAIN BREAD Yield: 22 Pounds, 5 Ounces

Ingredients Amounts Poolish Joseph’s Best whole wheat flour 1 lb. Water, warm 1 lb. Yeast, instant about ¼ tsp Soaker 9 grain cereal 3 lb. 9 oz. Water, warm 2 lb. 8 oz. Salt 1¼ oz. Dough Bread flour 7 lb. Joseph’s Best whole wheat flour 1 lb. 8 oz. Water 5 lb. 4 oz. Olive oil, pure 4 oz. Yeast, instant 1.25 oz. (36 grams) Malt syrup 1 oz. Salt 3 ½ oz. Poolish 2 lb.

Method: Pre-Ferment DDT-82 1. For the Poolish: Combine ingredients in a small mixer and paddle on medium speed for 2

minutes. Cover and allow to ferment for 12 hours at room temperature. 2. For the Soaker: Combine ingredients in a bowl and soak overnight. 3. For the Dough: Combine all the wet ingredients in a mixing bowl. Add the Soaker and the

dry ingredients. 4. Hobart: 7 minutes on speed 1, 3 minutes on speed 2. 5. Spiral: 5 minutes on speed 1, 2 minutes on speed 2. 6. Bulk ferment: 1 hour. Fold after 30 minutes. 7. Scale: 1 pound 8 ounces for the smaller straps, 2 pounds for the larger straps. 8. Shape into logs. Place seam side down into a prepared loaf pan. 9. Proof. 10. Slash with four slashes diagonally down the top and bake at 375ºF for 25 minutes. Vent and

rotate. Bake for another 10 minutes or until done. Allow to cool.



CULINARY INNOVATION EXHIBITS

Learn more about our Seductive Nutrition pledge, and take it now at ufs.com/TakeThePledge

Every person deserves a delicious healthy meal.

Pledge to use healthier ingredients and techniques in your dishes, and we’ll help provide 22* meals to Feeding America®.

*Unilever Food Solutions guarantees a minimum donation of 33,000 meals ($3,000) to Feeding America and up to a maximum of 77,000 meals ($7,000) based on pledges from January 1, 2016, to December 31, 2016. One dollar helps provide 11 meals secured by Feeding America on behalf of local food banks. Meal claim valid as of July 1, 2015.

©2016 Unilever Food Solutions. ©2016 Feeding America. All Rights Reserved.

Can growing almonds fight climate change?When you eat almonds, you’re

choosing more than just a highly

nutritious food. A recent study in

the Journal of Industrial Ecology

found that almond trees in California

absorb and store significant amounts of greenhouse gas

throughout their lifespans.

And as the almond community

continues and does even more to

use its coproducts from producing

and harvesting almonds—like hulls,

shells and other tree biomass—

they’ll further contribute to

becoming carbon neutral, or even carbon negative, if policy changes

and production advancements

work hand in hand.

To learn more, visit

almondsustainability.org.

Elias Marvinney, Alissa Kendall, Sonja Brodt, Weiyuan Zhu. Life Cycle-based Assessment of Energy Use and Greenhouse Gas Emissions in Almond Production, Part II: Uncertainty Analysis Through Sensitivity Analysis and Scenario Testing. Journal of Industrial Ecology, 2015, 10.1111/jiec.12333.

Good news about almonds and heart health. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of almonds (28 grams) has 13 grams of unsaturated fat and only 1 gram of saturated fat.

© 2016 Almond Board of California. All rights reserved.

Bush’s Best®

Ingredient Beans

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Whether you’re looking to enliven breakfasts, find vegetarian options to attract millennials, or discover all the possibilities beans can offer, there’s a Bush’s Best® ingredient bean that’s just right for your menu.

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RECIPE INDEX

9

9 Grain Bread ....................................................... 205

A

Acai Bowl with Granola, Mango, Pineapple, and

Berries .............................................................. 175

Alaska Salmon and Mushroom Slider with

Green Papaya Slaw and Cilantro Mayonnaise

.......................................................................... 153

Almond and Anchovy Pangrattato ....................... 132

Almond and Dried Cherry Scones ..................... 83

Almond Picada ...................................................... 188

Avocado Lemon Aioli ............................................ 167

Avocado Salsa Verde ............................................... 76

B

Baharat Seasoning ................................................... 52

Balsamic Reduction ................................................. 72

Barilla Collezione Rigatoni With Seitan

Amatriciana and Nuts ................................... 190

Barilla Plus Penne Pasta with Ceci and Bitter

Greens .............................................................. 191

BBQ Spice Rub ...................................................... 100

Bean Salad Dressing .............................................. 195

Beef and Mushroom Sliders ................................... 103

Berry Patch Salad .................................................. 199

Black Bean Burger ................................................. 185

Boiled Peanuts ....................................................... 195

Braising Liquid ...................................................... 147

Breakfast Burrito with Scrambled Eggs, Pork-

Mushroom Sausage, Black Beans, Mozzarella

Style Shreds and Avocado Salsa Verde......... 76

Buttermilk Green Goddess Dressing ....................... 86

C

Canadian Lentil and Braised Pork Carnitas

Tacos with Roasted Tomatillo Salsa .............. 62

Caramelized Onions .............................................. 203

Cardamom, Koji, Nasturtium ........................... 182

Carnitas ................................................................... 62

Carrot Cake with Vanilla Labneh Frosting ..... 118

Carrot Top, Garbanzo Frittelle, and Roasted

Carrot Hummus with Za'atar Spice .............. 70

Cauliflower Kabbouleh with Crispy Brown Rice

and Lentils ....................................................... 116

Cauliflower Pasta .................................................. 132

Cauliflower Pasta with Burrata, Almond, and

Anchovy Pangrattato ..................................... 132

Charmoula ............................................................. 159

Charred Beet and Canadian Lentil Salad with

Citrus Vinaigrette and Toasted Almonds ..... 64

Charred Beets ........................................................... 64

Chawanmushi with Seaweed, Trout Roe, and

Kinome ............................................................ 142

Chipotle BBQ Sauce .............................................. 100

Cilantro Cabbage Slaw .......................................... 193

Cilantro Mayonnaise ............................................. 153

Cilantro-Peanut Chutney ...................................... 156

Citrus Vinaigrette ................................................... 64



Coffee and Chili Braised Beef and Mushroom

Tacos with Avocados, Shredded Cabbage,

Pickled Radishes, and Salsa Verde .............. 147

Coffee Balsamic Shrub ......................................... 72

Coffee Rub .............................................................. 147

Creamy Herb Vinaigrette ........................................ 57

Crispy Canadian Red Lentil Fritters with Spiced

Tahini Yogurt Sauce ........................................ 52

Crispy Jalapeños ................................................. 162

Crispy Onions ..................................................... 161

Crispy Pollock ........................................................ 193

Crispy Pollock and White Bean Taco with

Cilantro Cabbage Slaw and Pickled Red

Onions ............................................................. 193

Crispy Shrimp Head “Chicharrón” .................. 125

Croquettes .............................................................. 108

D

Dark Chocolate, Lentil, and Dried Blueberry

Bark .................................................................... 54

Dark Rye Crumble ................................................... 86

Dashi ..................................................................... 142

E

Eggplant Salad ...................................................... 129

Eggplant Salad with Tea Smoked Chicken and

Tomato Jam ..................................................... 129

Elderflower, Pineapple, Cucumber .................. 180

Espresso and Peanut Butter Smoothie ............. 174

Espresso Panna Cotta ............................................ 199

Espresso Panna Cotta with Berry Patch Salad 199

F

Farro, Chickpea, and Summer Vegetable Salad

with Creamy Herb Vinaigrette ....................... 57

Filling ............................................................ 140, 172

Fresh Ricotta Cheese .............................................. 119

Fresh Ricotta, Blueberries, Toasted Almonds,

and Shaved Dark Chocolate Parfait ............ 119

Fried Egg Breakfast Sandwich with Portobello

“Bacon”, Tomato, Arugula, and Avocado

Lemon Aioli .................................................... 167

Frittata di Maccheroni with Pistachio – Aromatic

Herb Pesto ....................................................... 122

G

Green Onion and Cheddar Waffles .......................... 95

Green Onion and Cheddar Waffles, Spinach,

Egg, and Trumpet Royale “Bacon”................ 95

Green Papaya Slaw ............................................. 155

Greens, Grains, and Lentil Pancakes ....................... 93

Greens, Grains, and Lentil Pancakes with Oven

Roasted Tomatoes and French Feta ............... 93

Grilled Clams with Garlic and Chiles .............. 126

Grilled Shiitake Mushrooms .................................. 195

Grilled Shiitake, Tuscan Bean, and Boiled

Peanut Salad ................................................... 195

Grilled Tempeh “Ribs” with Chipotle BBQ

Sauce ................................................................ 100

Grilled Vegetables ................................................... 103

H

Hanoi Chicken Meatball .......................................... 59

Harissa Greek Yogurt ......................................... 115

Herbed Mayonnaise and Almond Crusted

Alaskan Salmon, on Tuscan Kale, Shaved

Fennel, Radishes, and Lemon Vinaigrette .. 106

Honeyed Yogurt Sauce .......................................... 108

J

Japanese Style Soft Boiled Egg .......................... 146



K

Kibbeh .................................................................... 200

Kiwi Champagne Vinaigrette ................................ 163

Kombucha Tea .................................................... 179

Kumamoto Oysters on the Half Shell with a Trio

of Mignonettes ................................................ 151

L

Lemon and Parsley Mignonette ............................. 151

Lemon Chickpea Breakfast Muffins with

Toasted Pistachios .......................................... 176

Lemon Sumac Mayonnaise .................................... 103

Lime and Cucumber Mignonette ........................... 151

M

Malted Cinnamon Roll Frosting ............... 141, 173

Maple Almonds .................................................... 80

Mini Peanut Butter Cookies .............................. 120

Minted Yogurt ....................................................... 159

Miso Broth ............................................................. 144

Moroccan Spice Mix ........................................... 103

Multigrain Bagels, Cream Cheese, and Smoked

Salmon with Pickled Red Onions, Tomatoes,

Capers, and 7 ½ Minute Eggs ....................... 169

Mushroom Dashi ................................................ 145

O

Orange and Ginger Mignonette ............................ 151

Orange Raspberry Compote .................................... 75

P

Peanut Dukkah ...................................................... 114

Pickled Cippolini Onions......................................... 66

Pickled Jerusalem Artichokes ................................... 90

Pickled Lamb’s Tongue and Brine #1 ...................... 85

Pickled Radishes ................................................. 149

Pickled Red Onions ......................................... 62, 169

Pickled Vegetables ................................................... 59

Pickling Spice Mix for Brine and Poaching Liquid #2

............................................................................ 85

Pine Needle, Charcoal, Apple ........................... 181

Pineapple Raita ...................................................... 156

Pistachio Gremolata ............................................... 151

Pistachio Purée ........................................................ 90

Pistachio Stuffing .................................................. 200

Pizza with Crimini Mushrooms, Roasted Grape

Tomatoes, and Arugula ................................. 136

Poached Eggs ......................................................... 197

Pollock Burger with Romesco and Avocado .. 202

Pomegranate Glaze ................................................ 200

Pomegranate Glazed Turkey Kibbeh with

Pistachio Filling .............................................. 200

Portabella Mushroom “Bacon” ............................. 167

Preserved Meyer Lemons .................................. 128

Puntarelle Leaves ..................................................... 86

R

Raspberry, Ginger, and Lemon Shrub ............... 55

Raw Juice Watercress-Avocado Energy Shooters

............................................................................ 82

Red Lentil Crepe .............................................. 97, 111

Red Lentil Fritters ................................................... 52

Red Wine Reduction ........................................ 97, 111

Rice, Barley, Buckwheat ..................................... 178

Roast Carrot Hummus ......................................... 71

Roast King Oyster Mushrooms with Oranges,

Pickled Sunchokes, and Pistachio Purée ....... 90

Roasted Baby Carrots and Beets, Buttermilk-

Green Goddess, Puntarelle Leaves, Pickled

Lamb’s Tongue, Dark Rye Crumble, and

Smoked Lamb Bacon ....................................... 85



Roasted Carrots with Harissa Greek Yogurt and

Peanut Dukkah ............................................... 114

Roasted Grape Tomatoes ....................................... 136

Roasted Jalapeño Aioli ........................................... 185

Roasted Mushroom Base ..................................... 61

Roasted Tomatillo Salsa ........................................... 62

Roasted Tomatoes .................................................... 93

Roasted Zucchini ..................................................... 66

Romesco Sauce ......................................................... 66

Rye Crumbs ........................................................... 197

S

Sage Oil ................................................................. 203

Salmon Burgers ..................................................... 153

Salmorejo ............................................................... 188

Salsa Verde .......................................................... 150

Savory Almond Granola Clusters .................... 189

Savory Multigrain Cereal with Slow Roasted

Tomatoes, Spinach, Parmesan Cheese, and

Maple Almonds ................................................ 78

Seaweed Salad with Preserved Lemon and Black

Sesame ............................................................. 127

Shakshuka with Poached Eggs ......................... 166

Singapore Crispy Fried Tempeh Tempura ...... 101

Slow Roasted Tomatoes ....................................... 79

Smoked Lamb Bacon ................................................ 85

Smoking Mix ......................................................... 129

Spent Grain Cinnamon Rolls ..................... 138, 170

Spent Grain Granola Bars .................................. 134

Spent Grain Pizza Dough .................................. 137

Spent Grain Waffle Batter .................................. 135

Spice Crusted Pollock Pita with Garbanzo Bean

Hummus, Crispy Onions and Jalapeños,

Pickled Radish, and Minted Yogurt ............ 159

Spiced Black Bean Cake with Tomatillo,

Pineapple, and Mango Salsa, Roasted

Jalapeño Aioli, and Toasted Peanuts ........... 185

Spiced Tahini Yogurt Sauce .................................... 52

Spicy and Sour Soup with Shiitake Mushrooms

and Alaskan Spot Prawns ............................... 58

Spinach and Tomato Salad ...................................... 95

Sprouted Canadian Lentil Croquettes with

Watercress Sauce and Honeyed Yogurt Sauce

.......................................................................... 108

Sprouted Lentils .............................................. 97, 111

Sprouted Lentils, Red Lentil Crepe, Slow

Poached Egg, Broccoli Leaves, and Spring

Onion Bordelaise ...................................... 97, 111

Sriracha Mayonnaise ............................................... 59

Star Fruit, Anise, Ginger .................................... 183

Summer Wild Greens Kiwifruit, Almonds, and

Seed Salad with Blended Kiwifruit

Champagne Vinaigrette ................................ 163

Sweet and Spicy Almond Granola ........................... 81

Sweet and Spicy Almond Granola and Vanilla

Yogurt Parfait with Kiwifruit, and Blueberries

............................................................................ 81

Szechuan Pepper-Salt ............................................ 129

T

Tandoori Chicken Skewers with Chobani Greek

Yogurt Pineapple Raita and Cilantro-Peanut

Chutney ........................................................... 156

Tandoori Spiced Grilled Chicken ........................... 156

Tempura Batter ..................................................... 101

Tomatillo, Pineapple, and Mango Salsa ................ 185

Tomato Jam .......................................................... 131

Trumpet Royal Mushrooms .................................. 197

Trumpet Royale “Bacon” ........................................ 95



Tuscan Bean Salad ................................................ 195

V

Vanilla Labne Frosting .......................................... 118

Vegan Key Lime Cheezecake topped with

Roasted Pineapple and Mango Compote ... 158

Vegetable and Soba Noodles in Miso Broth with

Japanese Style Soft Boiled Eggs.................... 144

Vietnamese Banh Mi Slider with Shiitake

Mushroom and Chicken Meatballs, Pickled

Daikon, Carrots, and Cucumbers .................. 59

W

Watercress Sauce ................................................... 108

White Beans ........................................................... 193

Whole Grain Cheddar Style Sandwich with

Caramelized Onion, Mustard, and Sage ..... 203

Whole Grain Flatbread with Almond Romesco,

Roasted Zucchini, Pickled Cippolini Onions,

Arugula, Aged Goat Cheese, and Toasted

Almonds ............................................................ 66

Whole Grain Lemon-Almond Waffles ..................... 75

Whole Grain Lemon-Almond Waffles with

Orange Raspberry Compote ........................... 75

Whole Wheat Pizza Dough ................................. 68

Z

Zesty Canadian Lentil Gazpacho ..................... 110

Documents

JUNE 14-16 016 - Welcome! - Menus of Change · Menus of Change® 5 THE CULINARY INSTITUTE OF AMERICA ® JUNE 2016 JOIN THE CONVERSATION ONLINE AT #CIAMOC Presenters: Walter Willett