Flavor, Quality & American Menus: Seventh Annual Invitational Leadership Forum

THE CULINARY INSTITUTE OF AMERICA
in conjunction with
THE UNIVERSITY OF CALIFORNIA, DAVIS presents
Seventh Annual Invitational Leadership Forum
Flavor, Quality & American Menus
Envisioning the Future and Stimulating Dialogue Among Chefs, American Foodservice and U.S. Agriculture
September 8-11, 2010 Napa Valley and Davis, California
Copyright 2010 The Culinary Institute of America All Rights Reserved

This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America.
TABLE OF CONTENTS
INTRODUCTION AND OVERVIEW ...............................................................................................................4 PROGRAM SCHEDULE ....................................................................................................................................7 PARTICIPANT ADDRESS LIST.....................................................................................................................17 CHEF AND FOODSERVICE EXECUTIVE BIOGRAPHIES......................................................................28 PRESENTER BIOGRAPHIES .........................................................................................................................37 SPONSOR PROFILES ..........................................................................................................................................44 WEDNESDAY ....................................................................................................................................................48 REGISTRATION REFRESHMENTS .......................................................................................................................49 THE HEALTHY MEDITERRANEAN KITCHEN: GOING NUTS FOR FLAVOR ..........................................................56 SOUTHERN FOODWAYS: EXPLORING REGIONAL DIVERSITY, SENSE OF PLACE,
AND FLAVOR DEVELOPMENT 66
SPONSOR EXCHANGE: AMERICAN FOOD & AGRICULTURE AND WORLD FLAVORSINSPIRATION FOR CONTEMPORARY MENUS ..................................................................................................................................71 THURSDAY........................................................................................................................................................86 LIGHT NAPA VALLEY BREAKFAST ...................................................................................................................87 MORNING BREAK ...........................................................................................................................................102 HAND-HELD AND FULL OF FLAVOR! STREET FOOD CONCEPTS FOR AMERICAN MENUS ...............................105 SOUTHERN BARBECUE LUNCH .......................................................................................................................121 DEFINING THE SOUTHERN MENU AND STOCKING THE SOUTHERN PANTRY: INSIGHT FROM EXPERTS ON THE FRONT LINE OF SOUTHERN EXCELLENCE .......................................................................................................145 SPONSOR EXCHANGE: AMERICAN FOOD & AGRICULTURE AND WORLD FLAVORS INSPIRATION FOR CONTEMPORARY MENUS ................................................................................................................................150 FRIDAY ............................................................................................................................................................163 LIGHT NAPA VALLEY BREAKFAST .................................................................................................................164 PICNIC LUNCH AT PUTAH CREEK ...................................................................................................................171 SATURDAY......................................................................................................................................................180 LIGHT NAPA VALLEY BREAKFAST .................................................................................................................181 SPICES, HERBS, AND AROMATICS: FRONTIERS OF FLAVOR FOR AMERICAN KITCHENS .................................191 MARKET BASKET EXERCISE ...........................................................................................................................199 RECIPE INDEX ...............................................................................................................................................201
FLAVOR, QUALITY & AMERICAN MENUS

SEPTEMBER 2010
THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE

in conjunction with
UNIVERSITY OF CALIFORNIA, DAVIS
Seventh Annual Invitational Leadership Forum
Flavor, Quality & American Menus

September 8-11, 2010 Napa Valley and Davis, California
INTRODUCTION AND OVERVIEW

In years past, American farmers produced the nations food (and envisioned feeding the world); food processors innovated within a narrow range of expectations; professional chefs and home cooks made few demands on producers; and food and flavor trends were slow to emerge. Today, commodity agriculture in the West and much of the United States is under pressure as Latin American and Asian countries bring more and more production on-line. Chefs, culinary product developers, cookbook authors, and other culinary experts are firing up consumer interest in flavors from around the world, and changing demographics are accelerating this trend. The options for growing, processing, and marketing agricultural products are now vast and global, while clarity about best options is often muddled by a competitive marketplace sending mixed signals. Clearly, for those who value quality and diversity in food and the culinary arts, and those invested in the success of American agriculture and value-added processing, now is the time to be working closely together. This is the impetus behind the partnership between The Culinary Institute of America (CIA), a world leader in professional culinary arts education, and the University of California at Davis, a world leader in agricultural, food science, viticultural, and enological education and research. Flavor, Quality & American Menus, an annual invitational leadership retreat now in its seventh year, and the Flavor, Quality & American Menus Online Journal at www.ciaprochef.com/FQAM, provide venues for networking, information- and ideasharing, and advancing both American agriculture and the food and beverage industries that depend on it.

SEPTEMBER 2010
Working in partnership, The Culinary Institute of America at Greystone (CIA) and the University of California, Davis (UC Davis) College of Agricultural and Environmental Sciences hope to unite leaders in agriculture, food processing, and the culinary arts around a common mission, one that values scientific and technical excellence on the one hand and artistic and aesthetic accomplishment on the other. This project was successfully inaugurated with the first annual leadership retreat jointly hosted by the CIA at Greystone and UC Davis September 12-15, 2004. We have continued to build on the success of that first gathering with September retreats in 2005, 2006, 2007, 2008, and 2009. Our Seventh Annual Flavor, Quality & American Menus Leadership Forum continues the tradition as we welcome more than 40 of our nations most influential chefs and foodservice industry leaders (with an emphasis on multi-unit and volume foodservice operations: chain restaurants, contract and volume foodservice, hotels and resorts, major college and university foodservice operations, and supermarket foodservice). Representatives from volume foodservice operations around the U.S. are being joined by leaders in U.S agriculture, food processing and manufacturing, sustainability, menu R&D, and culinary arts.
PROGRAM OBJECTIVES What we hope to accomplish over the years through these efforts may be summarized as follows:
1. Stimulate new thinking about the future of U.S. agriculture that: Addresses the need to develop new directions in agriculture, food processing, and viticulture and winemakingdirections that emphasize quality and diversity and increased opportunities for specialty, highermargin agriculture; Takes advantage of a growing consumer willingness to spend money for quality and in the pursuit of culinary adventure; Anticipates changing American demographics and related taste preferences, and the impact that these changes will have on agriculture, food processing, and the wine industry; Welcomes the contributions of Americas new ethnic and immigrant farmers, and the new flavors that they bring to the American table; and Looks for solutions to balance and integrate consumers growing interest in environmental sustainability with the economic needs and realities of the farm community.
2. Create an annual forum on menu development for the foodservice industry that approaches menu R & D from the perspective of flavor, quality, diversity, and sustainability in U.S. agriculture, food processing, viticulture and enology.
SEPTEMBER 2010
3. Accelerate health and wellness initiatives within the foodservice industry through exploring the opportunities for ingredient and supply chain innovation as well as supplier-driven menu development support that focuses on delivering higher standards of flavor and greater flavor diversity while also promoting a sustainable food system. 4. Build bridges among leaders in U.S. agriculture, food processing, wine, distribution, and chefs and other foodservice leaders (with an emphasis on multi-unit and volume foodservice operations), and as a result, enhance loyalty towards U.S. agriculture. 5. Showcase leaders and innovators whose successes confirm the viability of a commitment to quality, flavor, diversity, and sustainability. 6. Grow and develop an online journal of information, ideas, and culinary trend analysis at www.ciaprochef.com/FQAM that supports these objectives and captures the best of the annual forum. 7. Expand collaboration between The Culinary Institute of America and the UC Davis College of Agricultural and Environmental Sciences to benefit students of both institutions and thereby advance the fields of the culinary arts, foodservice management, agriculture, and food and wine science and technology.

SEPTEMBER 2010
PROGRAM SCHEDULE
WEDNESDAY, SEPTEMBER 8
3:30 PM 4:00 PM Registration and Refreshments Atrium Welcome from the CIA Ecolab Theater Speakers: Charles Henning, CHA (CIA at Greystone) Greg Drescher (CIA at Greystone)
4:10 PM
Welcome from UC Davis Ecolab Theater Speakers: James N. Seiber, Ph.D. (UC Davis) Clare Hasler, Ph.D., M.B.A. (Robert Mondavi Institute, UC Davis)
4:30 PM
Welcome from the Platinum Sponsor Ecolab Theater Speaker: Stacey Humble (Director of North America and Global Strategic Initiatives, Almond Board of California)
4:32 PM
Introductions from the Audience Ecolab Theater We will pass a microphone and ask all members of the audience (operators, presenters, sponsors, and CIA faculty & staff) to introduce themselves briefly.
4:50 PM
Opening Culinary Demonstrations & Tastings Ecolab Theater The Healthy Mediterranean Kitchen: Going Nuts for Flavor This session will focus on Mediterranean flavor strategies that make small plates, main courses, sides, and salads delicious, healthy menu concepts. Presenters: Joyce Goldstein (Chef, Cookbook Author, Consultant) Bill Briwa (CIA at Greystone)
Interactive Tasting Sponsored by Almond Board of California

SEPTEMBER 2010
5:30 PM
Culinary Demonstrations Ecolab Theater Southern Foodways: Exploring Regional Diversity, Sense of Place, and Flavor Development This session will feature members of the 2010 Flavor, Quality & American Menus Southern Chefs team with the chefs discussing and demonstrating distinctly Southern dishes from their hometowns/home regions. Presenters: Linton Hopkins (Restaurant Eugene, Atlanta, GA) Sean Brock (McCradys Restaurant, Charleston, SC) John Currence (City Grocery Restaurant Group, Oxford, MS) David Guas (Bayou Bakery, Arlington, VA)
6:30 PM
Opening Sponsor Exchange & Networking Reception Rudd Center for Professional Wine Studies American Food & Agriculture: Inspiration for Contemporary Menus Our opening reception is a walk-around gathering featuring our Platinum and Gold sponsors and highlighting the role they and their products can play in bringing fresh flavors to American foodservice menus.
7:30 PM
Program Concludes for the Evening Participants have dinner on their own in the Napa Valley
THURSDAY, SEPTEMBER 9
7:45 AM Light Napa Valley Breakfast Teaching Kitchen Sponsored by Northarvest Bean Growers Association, Norpac Foods, Inc. and Monsanto Vegetable Seeds Presentation Ecolab Theater Emerging Trends in Sustainability: Moving Past Greenwashing Towards Strategic and Measurable Outcomes This session will focus on the strategic sustainability initiatives foodservice companies are developing and how they are measuring the impact of various actions. Introduction: Greg Drescher (CIA at Greystone) Presenter: Jeff Dlott (SureHarvest, Soquel, CA)
8:30 AM

SEPTEMBER 2010
9:00 AM
Presentation Ecolab Theater Balancing Business and Sustainability: Securing the Future of American Agriculture This session will take a look at U.S. farm policy, the differences between commodity agriculture and specialty crops, and the challenges all farmers face as they strive to compete in an increasingly competitive global market. This session will also include information on the California Agricultural Vision 2030 Project, a food policy that unleashes solutions to the obstacles that compromise our ability to profitably produce food. Introduction: Mark Linder (CIA at Greystone) Presenter: Edward Thompson, Jr. (California Director, American Farmland Trust)
9:30 AM
Sponsor Presentations Ecolab Theater A Focus on Flavor and Quality: New Directions in Agriculture, Food Production and Menu Development Bunge Oils Northarvest Bean Growers Association Kikkoman Sales USA C. H. Robinson Worldwide
10:15AM
Beverage and Conversation Break Berns Area Sponsored by California Olive Ranch & C.H. Robinson Worldwide Culinary Presentations & Demonstrations Ecolab Theater Hand-Held and Full of Flavor! Street Food Concepts for American Menus Well-traveled chefs, F & B executives, and their savvy, foodie customers have long known that in many cultures, street foods represent the best, most delicious cooking in a given country. In this session Suvir Saran and Mai Pham will present Indian and Southeast Asian street food dishes that can be adapted for a wide variety of foodservice operations in the U.S. Moderator: Presenters: Greg Drescher (CIA at Greystone) Suvir Saran (Devi, NYC, NY) Mai Pham (Lemon Grass, Sacramento, CA)
10:45 AM

SEPTEMBER 2010
11:45 PM
Sponsor Presentations Ecolab Theater A Focus on Flavor and Quality: New Directions in Agriculture, Food Production and Menu Development National Peanut Board Monsanto Vegetable Seeds Dow AgroSciences Naturipe Farms
12:30 PM
Southern Barbecue Lunch Herb Terrace Sponsored by Bunge Oils and National Peanut Board Guest Chef/Author Book Signing Flavor Bar, Spice Islands Marketplace The following guest chefs will be signing copies of their books during this time. Joyce Goldstein, author of Mediterranean Fresh and Tapas David Guas, author of DamGoodSweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style Mai Pham, author of Pleasures of the Vietnamese Table, The Best of Vietnamese and Thai Cooking, and The Flavors of Asia Suvir Saran, author of American Masala and Indian Home Cooking
1:45 PM
Trends Presentation Ecolab Theater Flavor Forecast 2015: Emerging Concepts with Broad Consumer Appeal Looking forward five years, what emerging concepts will go from obscurity to prominence in our brave, new foodservice world? Kevin Higar will share insights and information gathered through multiple Technomic channels on concepts and cuisines that will rise in prominence and popularity. Presenter: Kevin Higar (Technomic)
2:15 PM
Sponsor Presentations Ecolab Theater A Focus on Flavor and Quality: New Directions in Agriculture, Food Production and Menu Development California Olive Ranch The National Pork Board Paramount Citrus Western Pistachio Association

SEPTEMBER 2010
10
3:00 PM
Beverage and Conversation Break Berns Area Sponsored by Kikkoman Sales USA, the National Pork Board & Paramount Citrus Culinary Presentations & Demonstrations Ecolab Theater Defining the Southern Menu and Stocking the Southern Pantry: Insights from Experts on the Front Line of Southern Excellence In this session, the members of the 2010 FQAM Southern Chefs Team will discuss menu R&D from a Southern Chefs perspective, discuss the sourcing and seasonality options, and conduct culinary demonstrations using iconic Southern ingredients. Presenters: Linton Hopkins (Restaurant Eugene, Atlanta, GA) Sean Brock (McCradys Restaurant, Charleston, SC) John Currence (City Grocery Restaurant Group, Oxford, MS) David Guas (Bayou Bakery, Arlington, VA)
3:30 PM
4:45 PM
Presentation Ecolab Theater Creating Regional Food Systems: The Convergence of Sustainable Agriculture, Regional Cuisine, and Nutritious Food Are regional food systems the answer to sustainability and health? This session will explore evidence showing the economic, environmental, social, and health benefits of regional sourcing for volume foodservice operations. Introduction: Greg Drescher (CIA at Greystone) Presenter: Dan Winans (University of New Hampshire)

SEPTEMBER 2010
11
5:15 PM
Town Hall Forum Ecolab Theater From Flavor Trends and Menu Innovation to Sustainability and Social Responsibility: Where Do We Go From Here? This session will focus on addressing questions that arose from sessions earlier in the session, and will provide an opportunity for the audience to join in the discussion and shed light on the opportunities for improving flavor and quality on their menus as well as advancing sustainability initiatives. The CIA Audience Response System will be used to survey the operators on various issues before the panel discussion begins. Moderator: Panelists: Greg Drescher (CIA at Greystone) Jeff Dlott (SureHarvest, Soquel, CA) Joyce Goldstein (Chef, Author, Consultant) Edward Thompson, Jr. (California Director, American Farmland Trust) Kevin Higar (Technomic) Linton Hopkins (Restaurant Eugene, Atlanta, GA) Suvir Saran (Devi, NYC) Amy Winans (University of New Hampshire) Dan Winans (University of New Hampshire)
6:30 PM
Sponsor Exchange & Networking Reception Ventura Foods Center for Menu Research & Development (3rd floor) American Food & Agriculture: Inspiration for Contemporary Menus Our Thursday night reception is a walk-around gathering featuring our Silver and Bronze sponsors and highlighting the role they and their products can play in bringing fresh flavors to American foodservice menus.
7:30 PM
Program concludes for the evening Participants have dinner on their own in the Napa Valley
FRIDAY, SEPTEMBER 10
7:30 AM Light Continental Breakfast Atrium Sponsored by Naturipe Farms Board Buses Front Entrance to Greystone
7:50 AM

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12
8:00 AM
Buses Depart Greystone We will travel to the Wolfskill Experimental Orchards and The Farm on Putah Creek, which are both located near Winters, CA. Wolfskill is one of the University of Californias most interesting field stations. It is home to the National Clonal Germplasm Repository. The orchards include extensive plantings of wine grapes, tree fruit, tree nuts, and other fruit varietals. The Farm on Putah Creek is a working farm and home of the Center for Land-Based Learning, a non-profit organization that develops programs to educate youth about the critical relationships between the environment, agriculture, and local communities.
9:15 AM
Arrive at Wolfskill Experimental Orchards 4334 Putah Creek Road, Winters, CA Presentations and Comparative Tastings Well gather under the trees by the main office/house for presentations, and then well board the buses for the orchard tour and tastings. Leader: Dan Flynn (Director, UC Davis Olive Center)
Presentation On the lawn near the main house at Wolfskill California Agriculture: Economic Impact of Specialty Crops Speaker: Paul Wenger (President, California Farm Bureau Federation) Sponsor Presentation Under the almond trees at the Wolfskill Experimental Orchards A Focus on Flavor and Quality: New Directions in Agriculture, Food Production and Menu Development Almond Board of California 11:15 AM 11:30 AM Depart for the Farm on Putah Creek Arrive at The Farm on Putah Creek 5189 Putah Creek Road, Winters, CA 95694 Presentations and Comparative Tastings Well gather in front of the farmhouse porch for presentations.

SEPTEMBER 2010
13
Educating & Inspiring the Next Generation at the Center for Land-Based Learning Speaker: Mary Kimball (Center for Land-Based Learning) Flavor Discovery on the Farm: A Comparative Tasting of Melons & Tomatoes Farmers: Jim and Deborah Durst (Durst Organic Growers) Toby Hastings (Free Spirit Farm) Robert and Debbie Ramming (Pacific Star Gardens) Ray Yeung (Ray Yeung Farms, West Sacramento, CA) 12:30 PM Mediterranean-Inspired Picnic Lunch Under the trees at the Farm on Putah Creek Sponsored by Almond Board of California Buses Depart for Meadowood Meadowood is a 250-acre world-class Relais & Chteaux estate and club located on the east side of the Napa Valley a few miles from The Culinary Institute of America. The gardens at the Napa Valley Reserve, which is adjacent to Meadowood, provide fresh fruits, vegetables, and herbs for The Restaurant at Meadowood. 3:00 PM 3:15 PM Buses Arrive at the Gardens at Meadowood Culinary Presentation & Tasting The Woodside Room and Glenn at Meadowood Inspiration from the Garden: How a Michelin-Starred Chef Approaches Menu R&D Chef Kostow will discuss the garden and foraging as insipiration for menu development at The Restaurant at Meadowood, a restaurant that has received two Michelin stars the past two years. Presenters: Christopher Kostow (Executive Chef, Meadowood) Gretchen Kimball (Head Gardener, The Napa Valley Reserve)
1:45 PM
4:15 PM 4:30 PM
Board Buses to Return to the CIA at Greystone Arrive CIA at Greystone, Program Concludes for the Day Participants have dinner on their own in the Napa Valley

SEPTEMBER 2010
14
SATURDAY, SEPTEMBER 11
8:15 AM Light Napa Valley Breakfast Teaching Kitchen Sponsored by Dole Foodservice and Dow AgroSciences Culinary Demonstrations Ecolab Theater Spices, Herbs, and Aromatics: Frontiers of Flavor for American Kitchens This session will explore ways to incorporate fresh flavors into American menus using spices, herbs, and aromatics. Presenters: Suvir Saran (Devi, NYC, NY) Toni Sakaguchi (CIA at Greystone)
9:00 AM
9:30 AM
Sponsor Presentation Ecolab Theater A Focus on Flavor and Quality: New Directions in Agriculture, Food Production and Menu Development Dole Foodservice Norpac Foods, Inc. National Watermelon Promotion Board
10:00 AM
Presentation Ecolab Theater An Introduction to the Market Basket Experience The market basket exercise gives attendees an opportunity to use sponsor products to create new menu concepts, drawing inspiration from guest chef demonstrations. Our group will be divided into five teams. Each team will be composed of 7-8 volume foodservice operators, 3-5 sponsor representatives, a guest chef, and a CIA chef-instructor. Team assignments will be distributed on Saturday morning during this session. Presenter: Scott Samuel (CIA at Greystone)
10:15 AM
Snack Break Ventura Foods Center for Menu Research & Development Sponsored by National Watermelon Promotion Board and Western Pistachio Association Market Basket Concept Development & Planning Sessions Ventura Foods Center for Menu Research & Development
10:30 AM

SEPTEMBER 2010
15
11:15 AM 1:00 PM
Hands-on Team Production Begins Teaching Kitchen Market Basket Lunch Buffet Teaching Kitchen Next Generation Comfort Food: Inspiration from the American South and World Kitchens Featuring the menu items produced by the Market Basket teams During lunch a representative from each team will be asked to come forward and tell the group about the items his or her team prepared, including the sponsor ingredients and flavor development techniques they utilized.
2:15 PM 2:30 PM
Closing Remarks Teaching Kitchen Retreat Concludes

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PARTICIPANT ADDRESS LIST

FOODSERVICE OPERATORS
Andronicos Markets Robert Packard Corporate Executive Chef 1109 Washington Avenue Albany, CA 94706 510-559-2853 rpackard@andronicos.com ARAMARK Brian Stapleton Corporate Executive Chef 501 Tilleys Farm Rd. Chapel Hill, NC 27516 803-979-0840 stapleton-brian@aramark.com Arbys Restaurant Group Jennifer Holwill Corporate Executive Chef 1155 Perimeter Center West Atlanta, GA 30338 678-514-4245 jholwill@arbys.com Arbys/The Restaurant Company Kenneth Barber Executive Chef 1132 Hermitage Road Richmond, VA 23220 KBarber@trcrichmond.com Beef OBradys Scott Taylor Chief Concept Officer 5510 West Lasalle St. Tampa, FL 33607 813-226- 2333 scott@beefobradys.com Boston Market Dwayne Adams Director of Culinary Innovation 14103 Dever West Parkway Golden, CO 80401 303-216-5657 dadams@bost.com
SEPTEMBER 2010
CKE/ Hardees Food Systems James Hughes Corporate Chef / PD Manager 1200 N. Broadway Suite 1200 St Louis, MO 63102 314-259-6290 jhughes@ckr.com Colorado State University Karl Bendix Chef 1005 W. Laurel Fort Collins, CO 80523-8034 970-491-4715 karl.bendix@colostate.edu Compass Group Deanne Brandstetter VP Nutrition & Wellness 3 International Dr. Rye Brook, NY 10573 914-935-5424 deanne.brandstetter@compas s-usa.com Compass Group Marc Zammit VP Culinary & Sustainability Initiatives 100 Hamilton Ave #400 Palo Alto, CA 94301 650-798-8000 marc.zammit@compassusa.com Cracker Barrel Dee Cleveland Director, Brand Restaurant 305 Harman Dr. Lebanon, TN 37087 615-235-4175
dee.cleveland@crackerbarrel.com
Dave & Busters Peter Czizek VP Food & Beverage, Research & Development 2481 Manana Drive Dallas, TX 75220 214-904-2514 peter_czizek@daveandbusters .com Eatn Park Hospitality Group Regis Holden Senior Director Culinary Services 285 East Waterfront Drive Homestead, PA 15120 412-461-2000 rholden@eatnpark.com Emory University Patricia Ziegenhorn-Erbach Senior Director Drawer YY Atlanta, GA 30322 404-727-4090 perbach@emory.edu Famous Daves Dan Conroy Pitmaster/Research & Development Chef 12701 Whitewater Drive Minnetonka, MN 55343 952-294-1337 dan.conroy@famousdaves.com Harrahs Entertainment/Caesars Atlantic City Wil Lee Director of Food & Beverage 2100 Pacific Ave. Atlantic City, NJ 08401 609-317-2182 wlee@harrahs.com
17
Harris Teeter Philip Anderson Director Fresh Foods 701 Crestdale Road Charlotte, NC 28105 704-844-3549 panderson@harristeeter.com Headquarters Air Force Services Agency James Krueger Chief, Air Force Food & Beverage Research & Development Branch 10100 Reunion Place Suite 401 San Antonio, TX 78216-4138 210-652-6312 james.krueger@randolph.af.mil International Dairy Queen Bill Barrier VP Research & Development 7505 Metro Blvd. Minneapolis, MN 55311 952-830-0393 bill.barrier@idq.com Jack In The Box Derek Walker Vice President Research & Development 9330 Balboa Ave. San Diego, CA 92123 858-571-7541 derek.walker@jackinthebox.com Marie Callenders Restaurant & Bakery Nick Saba VP, Food & Beverage/Research & Development 27101 Puerta Real Suite 260 Mission Viejo, CA 92691 714-457-4960 nick.saba@prkmc.com
McAlisters Deli David Groll Corporate Executive Chef/ Dir. Culinary Development 731 S. Pear Orchard Rd. Suite 51 Ridgeland, MS 39157 601-668-3007 dgroll@mcalistersdeli.com MGM Grand Hotel Jennifer Bargisen Executive Chef - Conference Center 3799 Las Vegas Boulevard South Las Vegas, NV 89109 702-891-1310 jbargisen@lv.mgmgrand.com MGM Grand Hotel Jason Eksterowicz Commissary Chef 3799 Las Vegas Boulevard South Las Vegas, NV 89109 702-891-7362 jeksterowi@lv.mgmgrand.com MGM Grand Hotel Jamal Ferdinand Garde Manger Chef 3799 Las Vegas Boulevard South Las Vegas, NV 89109 702-891-3087 jferdinand@lv.mgmgrand.com Ohio University Matt Rapposelli Executive Chef 120 S. Shafer St. Athens, OH 45701 740-593-4227 rapposel@ohio.edu
Panera Bread LLC Scott Davis Chief Concept Officer 85 Main Street North Stonington, CT06359 845-264-1564 scott.davis@panerabread.com Panera Bread LLC Tom Gumpel VP Bakery Development 85 Main Street North Stonington, CT 06359 845-264-1564 tom.gumpel@panerabread.com Pizza Hut Ossama Elnakib Senior Manager 14841 Dallas Parkway Dallas, TX 75254 972-338-8365 sam.elnakib@yum.com Popeyes Louisiana Kitchen Amy Alarcon Director of Culinary Innovation 5555 Glenridge Connector NE Suite 300 Atlanta, GA 30342 404-459-4489 amy.alarcon@popeyes.com Qdoba Mexican Grill Mike Gieseman Manager of Research and Development 4865 Ward Rd. Wheat Ridge, CO 80033 720-898-3910 mgieseman@qdoba.com Quiznos Zach Calkins VP Culinary Development 1001 17th Street Suite 200 Denver, CO 80220 720-931-2290 zcalkins@quiznos.com

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Real Mex Restaurants / Chevys Division Alan Skversky Director of Research and Development 33508 Central Avenue Union City, CA 94587 714-293-2694 alan.skversky@realmexrestau rants.com Red Lobster Darryl Mickler Director of Product Development 1000 Darden Center Drive Orlando, FL 32837 407-245-6183 dmickler@redlobster.com Red Robin Gourmet Burgers Frances Hill Sr. Director Research & Development 6312 S. Fiddlers Green Circle Suite 200 North Greenwood Village, CO 80111 303-846-6133 fhill@redrobin.com Safeway, INC. Lisa Davidson Chef, Consumer Brands 5918 Stoneridge Drive Pleasanton, CA 94588 925-469-7447 lisa.davidson@safeway.com SeaDream Yacht Club Sudesh Kishore Corporate Chef 1270, F.F.; C-2 Block Palam Vihar Gurgaon, Haryana 122017 +91-124-3299791 corporatechef@seadream.com
Sodexo Tom Thompson Area Executive Chef 181 C Farriers Lane Eatonton, GA 31024 478-456-9174 tom.thompson@sodexo.com Sodexo Michel Wetli GM/Campus Exec. Chef 605 Asbury Circle 3rd floor kitchen Atlanta, GA 30322 404-274-1528 michel.wetli@sodexo.com SRG/Safeway Jeff Anderson VP Culinary Exploration / Director Chef 5918 Stoneridge Mall Road Pleasanton, CA 94588 925-467-3000 jeff.anderson@safeway.com The Ohio State University Residence & Dining Services Mark Newton Executive Chef 47 Curl Drive Columbus, OH 43210 614-557-1333 newton.90@osu.edu University of Massachusetts Ken Toong Executive Director, Auxiliary Enterprises 110 Stockbridge Road Amherst, MA 01003 413-545-5377 ktoong@mail.aux.umass.edu University of Missouri Eric Cartwright Executive Chef 900 Virginia Avenue Columbia, MO 65211 573-884-0101 cartwrighte@missouri.edu
University of San Diego Andre Mallie Executive Director 5998 Alcala Park UC 137 San Diego, CA 92116 619-260-5951 amallie@sandiego.edu U.S. Navy Thomas Dailey Director Navy Food Service 5450 Carlisle Pike P.O. Box 2050 Mechanicsburg, PA 170550791 717-605-7458 thomas.dailey@navy.mil Wegmans Food Markets Kevin Grenzig Regional Executive Chef 1104 Highway 35 Ocean, NJ 07712 732-695-7000 kevin.grenzig@wegmans.com Wegmans Food Markets, Inc. Michael Washburn Executive Chef 500 South Meadow Street Ithaca, NY 14850 607-277-5800 chefexecutive.store71@wegma ns.com Wendys Lori Estrada VP Menu Innovation 1 Dave Thomas Blvd. Dublin, OH 43017 614-764-3538 lori_estrada@wendys.com Wendys International, Inc. Gerard Lewis SVP, New Product Development One Dave Thomas Blvd. Dublin, OH 43017 614-764-6771 gerard_lewis@wendys.com

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Whole Foods Market Alan Morgan Research and Development Chef 1533 E 33rd Street Baltimore, MD 21218 443-904-9882 alan.morgan@wholefoods.com Windstar Cruises Ronald Waasdorp Executive Chef 2101 4th Avenue Suite 210 Seattle, WA 98121 206-733-2844 nick.burger@windstarcruises. com Yum! Restaurants International Anne Readhimer Director, Food Innovation and Technology 14841 Dallas Parkway Dallas, TX 75254 972-338-8268 anne.readhimer@yum.com Yum! Restaurants International Jessica Williams Associate Manager, New Product Development, KFC 1900 Colonel Sanders Lane Louisville, KY 40213 502-874-8222 jessica.williams@yum.com

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PRESENTERS
Sean Brock Executive Chef McCradys 2 Unity Alley Charleston, SC 29401 843-577-0061 chefbrock@mccradysrestaurant .com John Currence Chef/Owner City Grocery Restaurant Group 152 Courthouse Square Oxford, MS 38655 662-232-8080 jmc@citygroceryonline.com Jeff Dlott President & CEO SureHarvest 2901 Park Ave. Suite A2 Soquel, CA 95073 831-477-7797 jdlott@sureharvest.com Jim & Deborah Durst Owners Durst Organic Growers P.O. Box 40 Esparto, CA 95627 530-787-3390 jdurst@yolo.net Joyce Goldstein Chef/Author/Culinary Consultant 2843 Steiner Street San Francisco, CA 94123 415-922-2377 joycego@pacbell.net David Guas Chef/Owner Bayou Bakery 6011 Chesterbrook Road McLean, VA 22101 703-772-1085 damgoodsweet@aol.com
SEPTEMBER 2010
Clare Hasler, Ph.D., M.B.A. Executive Director Robert Mondavi Institute for Wine and Food Sciences, UC Davis Univ. of California, Davis 129 Cruess Hall Davis, CA 95616-8598 530-754-6349 cmhasler@ucdavis.edu Toby Hastings Farmer Free Spirit Farm at the Center for Land-Based Learning 5265 Putah Creek Road Winters, CA 95694 530-795-1520 freespiritfarm@gmail.com Kevin Higar Director Research and Consulting Services Technomic 3509 Mallard Lane Celina, TX 75009 972-814-5822 khigar@technomic.com Linton S Hopkins Chef/Owner Restaurant Eugene 2277 Peachtree Rd Atlanta, GA 30309 404-355-0321 chef@restauranteugene.com Mary Kimball Executive Director Center for Land-Based Learning 5265 Putah Creek Road Winters, CA 95694 530-795-1520 mary@landbasedlearning.org
Christopher Kostow Executive Chef Meadowood Napa Valley 900 Meadowood Lane St Helena, CA 94574 707-967-1716 ckostow@meadowood.com Craig McNamara President and Founder Center for Land-Based Learning 9264 Boyce Road Winters, CA 95694 530-795-3824 farming@sbcglobal.com Mai Pham Chef/Owner Lemongrass Restaurant 601 Munroe Street Sacramento, CA 95825 916-486-4891 maipham@attglobal.net Vito Polito, Ph.D. Professor of Plant Sciences UC Davis One Shields Avenue Mail Stop #2 Davis, CA 95616-8683 530-752-0123 vspolito@ucdavis.edu Robert & Debbie Ramming Owners Pacific Star Gardens 20872 County Road 99 Woodland, CA 95695 530-666-7308 ramfam@pacbell.net Suvir Saran Owner/Chef/Cookbook Author Devi 8 East 18th Street New York, NY 10003 917-859-7160 chef@suvir.com
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James N. Seiber, Ph.D. Chair, Dept. of Food Science and Technology UC Davis 1 Shields Ave. Davis, CA 95616-8598 530-752-2590 jnseiber@ucdavis.edu Ed Thompson California State Director American Farmland Trust P.O. Box 73856 Davis, CA 95617 202-309-1162 ethompson@farmland.org Paul Wenger President California Farm Bureau Federation 2300 River Plaza Drive Sacramento, CA 95833 916-561-5520 pwenger@cfbf.com Amy Winans Lecturer in Hospitality Management University of New Hampshire 15 Academic Way, McConnell Hall Durham, NH 03824 603-862-4665 Amy.Winans@unh.edu Daniel Winans Professor University of New Hampshire 15 Academic Way Durham, NH 03824 603.862.3327 dan.winans@unh.edu Ray Yeung Owner Ray Yeung Farms 1833 Linden Road West Sacramento, CA 95691 (916) 425-1763 ryeung7272@aol.com

SEPTEMBER 2010
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SPONSORS
Almond Board of California Stacey Humble Director, North America Marketing & Global Strategic Initiatives 1150 9th Street Modesto, CA 95354 209-343-3225 shumble@almondboard.com Almond Board of California Harbinder Maan Manager, Industrial & Foodservice 1150 9th Street, Suite 1500 Modesto, CA 95354 209-343-3214 hmaan@almondboard.com Almond Board of California Gennifer Horowitz Senior Account Executive, Porter Novelli 75 Varick Street, 6th Floor New York, NY 10013 212-601-8126 gennifer.horowitz@porternov elli.com Bunge Oils Ben Carpenter Marketing Specialist 11720 Borman Drive St. Louis, MO 63146 314-292-2348 benjamin.carpenter@bunge.c om Bunge Oils Tom Coover VP of Sales & Marketing 11720 Borman Drive St. Louis, MO 63146 314-292-2582 tom.coover@bunge.com Bunge Oils Bill McCullough Director of Marketing 11720 Borman Drive St. Louis, MO 63146 314-292-2797 bill.mccullough@bunge.com California Farm Bureau Mike Bradley Leadership Development & Membership Marketing 2300 River Plaza Drive Sacramento, CA 95833 916-561-5590 mbradley@cfbf.com California Olive Ranch Claude Weiller VP, Sales & Marketing 2675 Lone Tree Road Oroville, CA 95965 530-846-8000 ext. 2991 CWeiller@cal-olive.com California Olive Ranch Mike Forbes Director of Marketing 2675 Lone Tree Road Oroville, CA 95965 530-846-8000 mforbes@cal-olive.com C.H. Robinson Worldwide Al Ferrari Account Manager 11760 Miramar Parkway, Suite 100 Miramar, FL 33025 954-430-2479 Alfredo.Ferrari@chrobinson.c om C.H. Robinson Worldwide Kacie Vieth Marketing Manager, Foodsource 100 Wilson Road, Suite 200 Monterey, CA 93940 831-658-4168 kvieth@buyfoodsource.com Church Brothers, LLC Vince Ballesteros Director of Sales 19065 Portola Drive Salinas, CA 93908 831-796-1000 vince@churchbrothers.com Church Brothers, LLC Neil Milburn National Accounts 19065 Portola Drive Salinas, CA 93908 831-796-1000 neil@churchbrothers.com Church Brothers, LLC Ernst Van Eeghen Director of Marketing P.O. Box 509 Salinas, CA 93902 831-796-1000 ernst@churchbrothers.com Dole Foodservice Stuart McAllister Director of Marketing One Dole Drive Westlake Village, CA 91362 818-874-4785 stuart.mcallister@dole.com Dole Foodservice Rick Perez Corporate Chef 109 Bellwood Court Jamestown, NC 97282 336-454-8626 chefrperez@aol.com

SEPTEMBER 2010
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Dow AgroSciences David Booher Group Leader Oils 9330 Zionville Road Indianapolis, IN 46268 317-337-4596 DMBooher@dow.com Dow AgroSciences Richard Douglas Marketing, PMK Associates 403 North Henry Street Alexandria, VA 22314 703-841-1600 ext. 218 richard@pmkassociates.com Dow AgroSciences Pat Kearney President & CEO, PMK Associates 403 North Henry Street Alexandria, VA 22314 703-841-1600 ext. 218 pat@pmkassociates.com illy caff North America, Inc. Charles Busch Regional Sales Manager California 2121 Peralta Street, Suite 169 Oakland, CA 94607 800-872-4559 ext. 561 charles.busch@illyusa.net illy caff North America, Inc. John Simmons District Sales Manager 2121 Peralta Street, Suite 169 Oakland, CA 94607 415-307-3539 John.Simmons@illyusa.net Kikkoman Sales USA Debbie Carpenter Senior Manager, National Foodservice Sales & Marketing 50 California Street, Suite 3600 San Francisco, CA 94111 415-229-3650 dac@kikkoman.com
SEPTEMBER 2010
Kikkoman Sales USA Kate Mesmer VP, Ketchum Food B2B 1050 Battery Street San Francisco, CA 94111 415-984-6208 kate.mesmer@ketchum.com McCain Foods USA Brooke Brantley Corporate Executive Chef 2275 Cabot Drive Lisle, IL 60532 630-857-4881 brooke.brantley@mccain.com McCain Foods USA Maria Ellis Senior Director of Innovation 2275 Cabot Drive Lisle, IL 60532 630-857-4491 maria.ellis@mccain.com Monsanto Vegetable Seeds Leo Kelly Traist Lead 37437 State Highway 16 Woodland, CA 95695 530-669-6226 leo.kelly@monsanto.com Monsanto Vegetable Seeds Chow-Ming Lee Consumer Sensory Lead 37437 State Highway 16 Woodland, CA 95695 530-669-6049
chow-ming.lee@monsanto.com
National Peanut Board George Jeffcoat Vice Chair 2839 Paces Ferry Road, Suite 210 Atlanta, GA 30339 678-424-5754 peanuts@nationalpeanutboar d.org National Peanut Board Bob Coyle Marketing Team Leader 280 Elizabeth Street, Suite B201 Atlanta, GA 30307 404-658-0232 bob@lbvd.com The National Pork Board Stephen Gerike Director Food Service Marketing 1515 Price Station Road Church Hill, MD 21623 410-271-1398 SGerike@pork.org The National Pork Board Paul Perfilio Food Service Marketing Manager 4527 Golf Villa Court , #801 Destin, FL 32541 850-650-5402 PPerfilio@pork.org National Watermelon Promotion Board Mark Arney Executive Director 3361 Rouse Road, Suite 150 Orlando, FL 32817 407-657-0261 marney@watermelon.org National Watermelon Promotion Board Joe Poon Demonstration Chef 3361 Rouse Road, Suite 150 Orlando, FL 32817 215-500-9774 jpoon18250@comcast.net
National Peanut Board Raffaela Marie Fenn President & Managing Director 2839 Paces Ferry Road, Suite 210 Atlanta, GA 30339 678-424-5754 rmfenn@nationalpeanutboar d.org
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Naturipe Farms, LLC Stephen Parkerson R&D Chef, Culinary Sales Support 309 N. Justine Chicago, IL 60607 312-633-2040 stephen.parkerson@culisales. com Naturipe Farms, LLC Robert Verloop Executive VP of Marketing 11341 Cielo Place North Tustin, CA 92705 831-785-5939 rverloop@naturipefarms.com Norpac Foods Pat Brockie National Sales Manager 4350 Southwest Galewood Street Lake Oswego, OR 97035 800-733-9311 ext. 2270 PBrockie@flavrpac.com Norpac Foods Rick Fergesen Accounts Manager, Innovative Food Sales 6605 Nantucket Lane Arlington, TX 76001 817-467-4673 rfergesen@sbcglobal.net Norpac Foods Chris Hoot Regional Sales Manager 4350 Southwest Galewood Street Lake Oswego, OR 97035 510-258-4668 chrish@flavrpac.com Norpac Foods Marian Passadore Value Added Products Manager 4350 Southwest Galewood Street Lake Oswego, OR 97035 503-635-9311 ext. 2292 passador@flavrpac.com
SEPTEMBER 2010
Norpac Foods Greg Socha Accounts Manager, Innovative Food Sales 2004 W Cactus Bluff Avenue Highlands Ranch, CO 80129 303-810-6083 gregorysocha@gmail.com Northarvest Bean Growers Association Lynne Bigwood Professional Home Economist 50072 E. Lake Seven Road Frazee, MN 56544 701-258-6750 ldbigwood@bis.midco.net Northarvest Bean Growers Association Alan Juliuson Director 50072 E. Lake Seven Road Franzee, MN 56544 701-840-0316 nhbean@loretel.net Northern Canola Growers Association Sheri Coleman, BSN, RN Associate Director 2718 Gateway Avenue, #301 Bismarck, ND 58503 701-221-2028 scoleman@ndpci.com Northern Canola Growers Association Barry Coleman Executive Director 2718 Gateway Avenue, #301 Bismarck, ND 58503 701-223-4124 coleman@ndpci.com Ocean Spray Rob Kring National Account Manager 29354 Oakmont Court Murrieta, CA 92563 951-691-5454 rkring@oceanspray.com
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Ocean Spray Trisa Dangcil Key Account Manager 3210 Barnes Circle Glendale, CA 91208 949-307-8942 tdangcil@oceanspray.com Paramount Citrus David Krause President 1901 South Lexington Street Delano, CA 93215 661-720-2411
dkrause@paramountcitrus.com
Paramount Citrus Lisa Krause 1901 South Lexington Street Delano, CA 93215 661-720-2411
dkrause@paramountcitrus.com
Western Pistachio Association Richard Matoian Executive Director 7030 N. Fruit Avenue, Suite 117 Fresno, CA 93711 559-475-0435 rmatoian@westernpistachio.o rg Western Pistachio Association Judy Hirigoyen Director, Domestic and International Marketing Western Pistachio Association 7030 N. Fruit Ave., Suite 117 Fresno, CA 93711 jhirigoyen@westernpistachio. org
CIA FACULTY AND STAFF

The Culinary Institute of America at Greystone 2555 Main Street St. Helena, CA 94574 Christina Adamson Director of Operations & Finance, Strategic Initiatives 707-967-2369 c_adamso@culinary.edu Juan Carlos Anaya Special Events Convention Services Manager 707-967-2419 j_anaya@culinary.edu John Barkley Director of Strategic Initiatives 707-967-2405 j_barkle@culinary.edu Bill Briwa Chef Instructor 707-967-2409 b_briwa@culinary.edu Holly Briwa Director of Corporate Relations 707-967-2400 h_briwa@culinary.edu Aaron Brown Baking Instructor 707-967-2415 a_brown@culinary.edu Tucker Bunch Chef Instructor 707-967-2435 t_bunch@culinary.edu Adam Busby, CMC Director of Education 707- 967-2404 a_busby@culinary.edu Patrick Clark Chef Instructor 707-967-2447 p_clark@culinary.edu
SEPTEMBER 2010
Patti Coleman Business Development 214 Dunnlea Road Fairfield, CT 06824 patticoleman@snet.net Office: 203-256-1090 Cell: 203-209-0066 Cate Conniff Communications Manager 707-967-2323 c_connif@culinary.edu Almir Da Fonseca Chef Instructor 707-967-2436 a_dafons@culinary.edu Diana Delonis Associate Director of Education 707-967-2497 d_deloni@culinary.edu John Difilippo Pastry Instructor 707-967-2408 j_difili@culinary.edu Greg Drescher Executive Director of Strategic Initiatives 707- 967-2401 g_dresch@culinary.edu Stephen Durfee Pastry Instructor 707-967-2413 s_durfee@culinary.edu Mark Erickson, CMC VP Continuing Education 707- 967-2304 m_ericks@culinary.edu Doug Ferraro Information Systems Support 707- 967-2360 d_ferrar@culinary.edu
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Karen Forni, MA Curriculum Manager 707-967-2444 k_forni@culinary.edu Charles Henning, CHA Managing Director 707-967-2310 c_hennin@culinary.edu Marcos Hernandez Kitchen Manager 707-967-2499 m_hernan@culinary.edu Robert Jrin Team Leader, Baking and Pastry 707-967-2411 r_jrin@culinary.edu Tod Kawachi Chef Instructor 707-967-2432 t_kawach@culinary.edu Greg Keith Purchasing and Receiving Manager 707-967-2344 g_keith@culinary.edu Courtney Koehn Education Coordinator 707- 967-2402 c_koehn@culinary.edu Lars Kronmark Chef Instructor 707- 967-2403 l_kronma@culinary.edu Peter Lilly Special Events Banquet Manager 707- 967-2557 p_lilly@culinary.edu
Mark Linder Program Consultant U.S. Agriculture Liaison 7580 Shelborne Drive Granite Bay, CA 95746 916-799-8345 mark.p.linder@gmail.com Kenn Madsen Director of Food & Beverage 707-967-2367 k_madsen@culinary.edu Pat Malloy Registration Manager 707-967-2402 p_malloy@culinary.edu Kami Myers Education Resources Coordinator 707-967-2448 k_myers@culinary.edu Amy Myrdal Miller, MS, RD Program Director, Strategic Initiatives 1240 Pebblewood Drive Sacramento, CA 95833 Office: 916-564-8086 Cell: 916-204-0454 a_myrdal@culinary.edu Shara Orem Associate Director of Strategic Initiatives 707-967-2439 s_orem@culinary.edu Tyffani Peters Media Relations Specialist 707- 967-2322 t_peters@culinary.edu Toni Sakaguchi Team Leader, Culinary 707-967-2424 t_sakagu@culinary.edu Scott Samuel Chef Instructor/Conference Chef 707-967-2438 s_samuel@culinary.edu
Victor Scargle Chef Instructor 707-967-2417 v_scargl@culinary.edu Sonia Serrano, MBA Manger of Strategic Initiatives 707-967-2416 s_serran@culinary.edu David Thater Special Events Executive Chef 707- 967-2335 d_thater@culinary.edu Andrew Wild CIA Tournant 707- 967-2536 a_wild@culinary.edu Chad Wilmoth Associate Producer of New Media 707- 967-2496 k_wilmot@culinary.edu Thomas Wong Chef Instructor 707-967-2428 t_wong@culinary.edu Ken Woytisek Chef Instructor 707-967-2423 k_woytis@culinary.edu

SEPTEMBER 2010
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CHEF AND FOODSERVICE EXECUTIVE BIOGRAPHIES

ROCKY PACKARD is a Corporate Executive Chef for Andronicos Markets. Andronicos was founded in 1929 in Albany, CA. Now a third generation business, Andronicos has eight markets, encompassing Berkeley, San Francisco, Palo Alto, and Marin County. Geared toward the gourmet shopper, each features a wide range of specialty grocery items, out-of-the-ordinary produce and herbs, full-service meat and fish counters, fresh flowers, a deli with freshly cooked foods, kitchen gadgets, and tableware. BRIAN STAPLETON is a Corporate Executive Chef for ARAMARK Sports and Entertainment. ARAMARK Corporation provides award-winning food and facilities management services to health care institutions, universities and school districts, stadiums and arenas, and corporations, as well as providing uniform and career apparel. ARAMARK was ranked number one in its industry in the 2005 FORTUNE 500 survey and was also named one of Americas Most Admired Companies by FORTUNE magazine in 2005. Headquartered in Philadelphia, ARAMARK has approximately 242,500 employees serving clients in 20 countries. KENNETH BARBER is an Executive Chef for Arbys/The Restaurant Company. Arbys is part of The Restaurant Company, which was founded in 1967 with 25 employees. Since then, the company has opened 19 innovative Arbys restaurants in the Richmond metro area, as well as the acclaimed Can Can Brasserie in Carytown. Arbys is known for their roast beef sandwiches and are joined by choices ranging from subs, market-fresh salads, rotisserie chicken, turkey specialties, fresh vegetable side dishes, and creative appetizers. JENNIFER HOLWILL is an Executive Chef for Arbys Restaurant Group. Arbys is the nations second largest restaurant franchising system in the sandwich segment of the quick service restaurant industry. There are more than 3,700 Arbys restaurants in the system, including approximately 1,150 company-owned and approximately 2,550 franchised locations. Arbys is known for their roast beef sandwiches and choices ranging from subs, market-fresh salads, rotisserie chicken, turkey specialities, fresh vegetable side dishes, and creative appetizers. DWAYNE ADAMS is the Director of Culinary Innovation for Boston Market Corporation. Boston Market Corporation, based in Golden, CO, is a leader in the fast-casual restaurant category. The company has two distinctly different concepts: Boston Market and Rotisserie Grill. Boston Market restaurants630 locations in 28 statesspecialize in fresh rotisserie roasted meats, a variety of freshly prepared side items, freshly tossed salads and baguettestyle sandwiches. Rotisserie Grill launched in 2003, and features bolder flavors in a warm dining atmosphere.

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JAMES HUGHES is a Corporate Chef and Product Development Manager at CKE/Hardees Food Systems. CKE Restaurants, Inc., through its wholly owned subsidiaries, engages in the development, operation, and franchising of quick-service and fast-casual restaurants in the United States of America. It operates its restaurants primarily under Carls Jr., Hardees, La Salsa Fresh Mexican Grill, and Green Burrito brands. The companys menu includes burgers, chicken sandwiches, biscuits, and biscuit breakfast sandwiches, as well as Mexican food items, including tacos, burritos, enchiladas, and salads. As of October 6, 2005, CKE Restaurants operated or franchised approximately 3,159 quick-service restaurants in the United States and 13 other countries. The company is headquartered in Carpinteria, CA. KARL BENDIX is a Chef at Colorado State University. Colorado State University is a public university with approximately 27,000 students located in Ft. Collins, CO. Dining Services operates six dining centers plus two express operations that serve over 12,000 meals a day, and feature late night dining and wireless technology. Housing and dining services have 1,500 employees. DEANNE BRANDSTETTER is the Vice President of Nutrition and Wellness for the Compass Group. Compass Group North America, based in Charlotte N.C., is the leading foodservice and support services company, with associates throughout the US, Mexico and Canada, Compass Group North America had revenues of $9.2 billion in 2009. With 386,000 associates worldwide, its parent company, UK-based Compass Group PLC had revenues of 13.4 billion in the year to September 30, 2009. MARC ZAMMIT is the Vice President of Sustainability and Culinary Initiatives for the Compass Group. Compass Group North America, based in Charlotte N.C., is the leading foodservice and support services company, with associates throughout the US, Mexico and Canada, Compass Group North America had revenues of $9.2 billion in 2009. With 386,000 associates worldwide, its parent company, UK-based Compass Group PLC had revenues of 13.4 billion in the year to September 30, 2009. DEE CLEVELAND is the Director of Brand Restaurant for Cracker Barrel. Cracker Barrel Old Country Store was established by Dan W. Evins in 1969, with the first store in Lebanon, TN. Cracker Barrel offers quality breakfast, lunch and dinner menus featuring home-style comfort foods and a retail store with a wide selection of quality gifts, music and packaged foods. With its 593 company-owned units in 41 states and about 70,000 employees, Cracker Barrel has about 4.18 million dollars annually. PETER CZIZEKIS the Vice President Food and Beverage Research and Development at Dave & Busters. Founded in 1982 and headquartered in Dallas, TX, Dave & Busters owns and operates 56 high-volume restaurant/entertainment venues that provide customers with the unique opportunity to Eat, Drink & Play all in one location. Dave & Busters offers a full menu of high quality food and beverage items combined with an extensive assortment of entertainment attractions, including state-of-the-art video games, interactive simulators and other games of skill. Dave & Busters currently has stores in 24 states and Canada.

SEPTEMBER 2010
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REGIS HOLDEN is the Senior Director of Culinary Services at Eatn Park Hospitality Group. Eatn Park Hospitality Group, Inc. operates a chain of full-service restaurants in Pennsylvania, West Virginia, and Ohio. It provides hospitality and clinical care to residents, patients, and guests. The company was founded in 1949 and is headquartered in Pittsburgh, Pennsylvania. PATRICIA ZIEGENHORN-ERBACH is the Senior Director of University Food at Emory University. Emory University is a private research university with about 12,500 students, located in the metropolitan Atlanta area of Druid Hills, Georgia. The university is recognized internationally for its outstanding liberal arts college, superb professional schools and one of the Southeasts leading health care systems. Dedicated to issues of sustainability, the university has a goal to have 75% of the food served in its cafeterias and hospitals be sustainable or locally grown by 2015. DAN CONROY is a Director Level Research & Development Chef for Famous Daves of America. Famous Daves owns and franchises 176 casual dinning restaurants in 36 states. Famous Daves offers award winning barbecue including St Louis Style Ribs, Baby Backs, Beef Brisket, Georgia Chopped Pork, along with Great Burgers, Sandwiches, Salads, and Homemade Desserts. WIL LEE is the Director of Food and Beverage at Caesars Atlantic City, a division of Harrahs Entertainment. Harrahs Entertainment was founded in 1937 in Reno, NV. Harrahs Entertainment, Inc. has grown into the worlds largest casino-entertainment company. With the acquisition of Caesars Entertainment, Harrahs owns or manages through various subsidiaries more than 40 casinos around the world, primarily under the Harrahs, Horseshoe, Showboat, Rio, Harveys, Ballys, Caesars, Flamingo, Grand, and Paris brand names. PHILIP ANDERSON is Director of Fresh Foods at Harris Teeter, Inc. Harris Teeter, Inc., a wholly-owned subsidiary of Ruddick Corporation, is a food market chain that operates in the eight-state area of North Carolina, South Carolina, Virginia, Georgia, Tennessee, Florida, Maryland and Delaware. In addition to 192 retail stores, Harris Teeter, Inc. also operate grocery, frozen food, and perishable distribution centers in Greensboro and Indian Trail, NC, as well as the Hunter Farms milk and ice cream facility in High Point, NC. WILLIAM BARRIER is the Vice President of Research and Development for International Dairy Queen. International Dairy Queen (IDQ) has been supplying brain-freezes for more than 70 years. The company is a leading franchisor of frozen treat stores, with more than 5,600 Dairy Queen quick-service restaurants popular for their ice cream treats, including Blizzards, sundaes, and cones. Many of the stores also serve burgers, fries, and other items. A small number of units are company-owned. In addition, IDQ franchises about 400 DQ Orange Julius locations offering blended fruit drinks and a small number of Karmelkorn stands that feature popcorn snacks. IDQ franchisees operate in the US, Canada, and 20 other countries.

SEPTEMBER 2010
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DEREK WALKER is the Vice President of Research and Development for Jack In The Box. Jack in the Box, founded in 1951, is a restaurant company that operates and franchises Jack in the Box restaurants and, through a wholly owned subsidiary, Qdoba Mexican Grill in a combined 41 states. Qdoba Mexican Grill, which was acquired by Jack in the Box, Inc. in January 2003, is an emerging leader in fast-casual diningthe fastest growing segment in the restaurant industrywith more than 230 restaurants in 35 states. Based in San Diego, CA, Jack in the Box, Inc. has approximately 45,000 employees. NICK SABA is the Vice President of Food & Beverage and Research & Development for Marie Callenders Restaurants. Marie Callenders, which began when its namesake sold pies to restaurants in the 1940s, is a restaurant chain that operates over 160 locations in the United States and Mexico. Marie Callenders restaurants developed a significant reputation for offering generous portions, as well as their famous pies. They continue to expand and test new ideas to serve their customers better. DAVID GROLL is a Corporate Executive Chef and the Director of Culinary Development at McAlisters Deli McAlisters Corporation, headquartered in Ridgeland, Mississippi, is a quick-casual restaurant featuring efficient counter ordering, attentive table service, over 100 different high-quality, deli-style foods and great value. McAlisters was recently named one of the Best 10 Restaurants for Families by Parents Magazine for their commitment to healthfulness and choice on the menu. Currently, McAlisters Deli has over 290 restaurants operating in 23 states. JENNIFER BARGISEN is an Executive Chef of Banquets for MGM Grand Hotel. MGM Mirage owns some of the most famous resorts and casinos in the world. Its destinations are renowned for their winning combination of quality entertainment, luxurious facilities, and exceptional customer service. JASON EKSTEROWICZ is a Commissary Chef for MGM Grand Hotel. MGM Mirage owns some of the most famous resorts and casinos in the world. Its destinations are renowned for their winning combination of quality entertainment, luxurious facilities, and exceptional customer service. JAMAL FERDINAND is a Garde Manger Chef for MGM Grand Hotel MGM Mirage owns some of the most famous resorts and casinos in the world. Its destinations are renowned for their winning combination of quality entertainment, luxurious facilities, and exceptional customer service. MARK NEWTON is an Executive Chef for Residence and Dining Services at the Ohio State University. Residence and Dining Services at the Ohio State University is self-operated with 18 locations and 8 different concepts. The university serves over 100,000 meals weekly, and works to meet the needs of a diverse population. Food and beverage sales average 40 million dollars annually overall, with a food cost of 34%.

SEPTEMBER 2010
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MATT RAPPOSELLI is the Executive Chef at Ohio University. Ohio University has the 14th largest self-operated food service program in the country. With a student body of 22,000 students, its food service revenues were in excess of $37 million for the 2008-2009 school year. Ohio Universitys Dining Services operates 4 traditional dining halls, a multi unit food court, a fine dining restaurant, a catering operation, 3 coffee shops, 3 Grab and Gos, a full service scratch bakery, vegetable preparation department, and a Central Food Facility and distribution operation. They are currently in the process of building a Central Kitchen commissary with a Cook Chill operation and retail foods packaging component. They employ 175 full-time food service workers and over 1000 student employees. SCOTT DAVIS is the Chief Concept Officer for Panera Bread. The Panera Bread legacy began in 1981 as Au Bon Pain Co., Inc. Founded by Louis Kane and Ron Shaich, the company prospered along the East Coast of the United States and internationally throughout the 1980s and 1990s and became the dominant operator within the bakery-caf category. Today there are over 665 Panera Bread bakery-cafes in 35 states delivering fresh, authentic artisan bread on a national scale. THOMAS S. GUMPEL is the Vice President of Bakery Development for Panera Bread. The Panera Bread legacy began in 1981 as Au Bon Pain Co., Inc. Founded by Louis Kane and Ron Shaich, the company prospered along the East Coast of the United States and internationally throughout the 1980s and 1990s and became the dominant operator within the bakery-caf category. Today there are over 665 Panera Bread bakery-cafes in 35 states delivering fresh, authentic artisan bread on a national scale. OSSAMA ELNAKIB is the Senior Manager of the Food Innovation Team at Pizza Hut. Pizza Hut serves pizza, pasta, and award-winning chicken. The worlds largest pizza restaurant company, with over 6,300 restaurants in the United States and more than 4,000 restaurants in 100 other countries, Pizza Hut, Inc., is a subsidiary of Yum! Brands, Inc. The companys 50-year legacy of leadership and innovation has made it the leader in the $37 billion pizza category. AMY ALARCON is the Director of Culinary Innovation at Popeyes Louisiana Kitchen Popeyes Louisiana Kitchen is part of AFC Enterprises, Inc. Founded in Atlanta in 1992, AFC Enterprises develops, operates, and franchises quick-service restaurants under the trade name Popeyes Chicken & Biscuits and Popeyes Louisiana Kitchen (Collectively Popeyes). Within Popeyes, the Company manages two business segments: franchise operations and company-operated restaurants. As of December 27, 2009, the company operated and franchised 1,943 Popeyes restaurants in 44 states, the District of Columbia, Puerto Rico, Guam and 27 foreign countries. MIKE GIESEMAN is the Manager of Research and Development at Qdoba Mexican Grill. Qdoba Mexican Grill In 1995, Anthony Miller and partner Robert Hauser imported San Franciscos Mission-style burrito to Colorado, opening the first Qdoba Mexican Grill in Denver. Qdoba immediately won over customers and critics with the restaurants Mexican flavors and fresh ingredients. Since Qdobas auspicious beginnings, it has grown to include over 480 Qdoba Mexican Grill restaurants from coast to coast.

SEPTEMBER 2010
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ZACH CALKINS is the Vice President of Culinary Development at Quiznos Sub Shop. Quiznos Sub Shop, headquartered in Denver, Colorado, has more than 2,500 locations worldwide in 48 states and 15 countries. In 2003 Nations Restaurant News named Quiznos as the fastest-growing sandwich chain in the United States. Best known for toasting its signature sub sandwiches, this quick service restaurant is a leader in the upscale sandwich category. Quiznos utilizes the culinary skills of 12 chefs for the creation of each limited time offer sub, which adds up to over 2,500 hours of development and testing time to introduce a new sub. ALAN SKVERSKY is the Director of Research and Development for Real Mex Restaurants, Chevys Division. Real Mex restaurants, and offers innovative cuisine in the free-spirited atmosphere of a border cantina. Each of Chevys 102 restaurants cooks from scratch and serves its signature food to an average of 600 guests each day with annual sales of 200 million dollars. DARRYL L. MICKLER is the Director of Culinary Development for Red Lobster. Red Lobster is the worlds largest seafood casual dining operations, with over 670 restaurants in the United States and Canada and more than 65,000 employees. It is also the leading seafood company in North America. Red Lobster is a subsidiary of Darden Restaurants, Inc. of Orlando, Fla., which also operates Olive Garden, Bahama Breeze, Capital Grill, Longhorn Steakhouse, and Seasons 52 restaurants. FRANCES HILL is the Senior Director of Research and Development at Red Robin Gourmet Burgers. Red Robin Gourmet Burgers headquarters is located in Denver, Colorado with more than 400 restaurants in the United States and Canada. Besides gourmet burgers, Red Robin offers a variety of other selections on the menu, including chicken sandwiches and wraps, pastas, soups, and salads. It is also known for its Master Mixology - serving indulgent milkshakes, bottomless beverages, margaritas, beer, and other spirits. Most recently RRGB won the 2010 Nations Restaurant News MenuMasters Award for Best Limited Time Offer. JEFF ANDERSON is the Vice President of Culinary Exploration and Director Chef of SRG/Safeway, Inc. Safeway, Inc. is one of the largest food and drug retailers in North America, operating 1,740 stores in the Western, Southwestern, Rocky Mountain, Midwestern, and Mid-Atlantic regions of the United States and in Western Canada. In support of its stores, Safeway has an extensive network of distribution, manufacturing and food processing facilities. Safeway also holds a 49 percent interest in Casa Ley, S.A. de C.V., which operates more than 130 food and general merchandise stores in Western Mexico. LISA DAVIDSON is Chef for Consumer Brands at Safeway, Inc. Safeway, Inc. is one of the largest food and drug retailers in North America, operating 1,740 stores in the Western, Southwestern, Rocky Mountain, Midwestern, and Mid-Atlantic regions of the United States and in Western Canada. In support of its stores, Safeway has an extensive network of distribution, manufacturing and food processing facilities. Safeway also holds a 49 percent interest in Casa Ley, S.A. de C.V., which operates more than 130 food and general merchandise stores in Western Mexico.

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SUDESH KISHORE is a Corporate Chef at SeaDream Yacht Club. SeaDream Yacht Club is a family-owned company, conceived by Norwegian entrepreneur Atle Brynestad, founder, owner, chairman and CEO. Its yachting, not cruising, defines SeaDreams mission. Founded in September 2001, SeaDream Yacht Club has been recognized by the leading travel publications and organizations as The Worlds Best. TOM THOMPSON is an Area Executive Chef for the campus division of Sodexo, Inc. Sodexo, Inc. is a leading integrated food and facilities management services company in the U.S., Canada and Mexico, with $7.3 billion (USD) in annual revenue and 120,000 employees. Sodexo, Inc. serves more than ten million customers daily in corporations, health care, long term care and retirement centers, schools, college campuses, government and remote sites. Sodexo, Inc., headquartered in Gaithersburg, Md., is a member of Sodexo Group, and funds the Sodexo Foundation, an independent charitable organization that, since its founding in 1999, has made more than $9.2 million in grants to fight hunger in America. MICHEL WETLI is a General Manager/Campus Executive Chef at Sodexo, Inc. Sodexo, Inc. is a leading integrated food and facilities management services company in the U.S., Canada and Mexico, with $7.3 billion (USD) in annual revenue and 120,000 employees. Sodexo, Inc. serves more than ten million customers daily in corporations, health care, long term care and retirement centers, schools, college campuses, government and remote sites. Sodexo, Inc., headquartered in Gaithersburg, Md., is a member of Sodexo Group, and funds the Sodexo Foundation, an independent charitable organization that, since its founding in 1999, has made more than $9.2 million in grants to fight hunger in America. KEN TOONG, MBA is the Executive Director of Auxiliary Enterprises at UMass Dining for the University of Massachusetts, Amherst. UMass Dining is the third largest campus dining operation in the country, with over 13,500 students on the meal plan and annual revenue over $52 million. UMass Dining operates one of the most comprehensive self-operated foodservice programs in the nation, ranging from residential dining to retail to concessions. Global eating and smart dining are what UMass Dining is all about. More than 15 world cuisines are offered to 45,000 customers daily. In 2007, 22 percent of its produce came from local farmers, and UMass Dining is trans fat-free and serves only sustainable seafood. ERIC CARTWRIGHT is the Executive Chef for Campus Dining Services at the University of Missouri. Campus Dining Services at the University of Missouri is a self-operated department within the Division of Student Affairs. With revenues of $24 million, CDS serves more than 2.3 million residential meals annually with an additional 1.4 million transactions in its retail locations. A 2005 Ivy Award winner, Campus Dining operates 11 residential dining locations and 9 retail operations including 3 convenience stores. ANDRE MALLIE is the Executive Director of Auxiliary Services for the University of San Diego. The University of San Diego has an enrollment of 8,500 students and approximately 2,500 employees. The University of San Diego Dining Services is strongly committed to providing a global cuisine with local sustainable products to the school community. Dining Services provides over 300,000 meals a year.

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JAMES KRUEGER is Chief of the Air Force Food and Beverage Research and Development Branch Headquarters Air Force Services Agency. The U.S. Air Force (AF) provides foodservice in support of AF readiness and peacetime mission and consists of 274 facilities worldwide. The typical AF dining facility is a cafeteriastyle operation, serving meals to airmen around the world. Many use a straight-line serving concept, while other newer facilities use a scatter or food court type system. The most innovative AF dining facilities offer a buffet feeding concept, name brand items, and grab n go specialties for nutritious food on the run. AF foodservice provides more than 67 million meals per year. THOMAS DAILEY is the Director of Navy Food Service for the U.S. Navy. The U.S. Navy has 301 worldwide foodservice operations on Naval bases ashore, and aboard ships and submarines. The headquarters are located in Mechanicsburg, PA. Navy foodservice employs over 9000 military and civilian personnel. Last year over 88 million meals with a food cost of approximately $377 million. Over 2060 recipes are required to support a wide range of menu items in the Navy Standard Core Menu. All Navy meals include two entres, two starches, two vegetables, at least two desserts, fresh fruit, a salad bar with at least two low-fat dressing options, and a soup. MICHAEL WASHBURN is the Executive Chef for Wegmans. Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman family. On Forbes annual list of the Largest Private Companies in the U.S., Wegmans ranks among the top 50. Wegmans operates 66 stores: Fifty-one in New York State, 10 in Pennsylvania, four in New Jersey, and one in Virginia. The company has also announced plans for a store in Maryland. Wegmans employs over 32,000 people. KEVIN GRENZIG is a Regional Executive Chef for Wegmans. Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman family. On Forbes annual list of the Largest Private Companies in the U.S., Wegmans ranks among the top 50 companies. Wegmans operates 66 stores: Fifty-one in New York State, 10 in Pennsylvania, four in New Jersey, and one in Virginia. The company has also announced plans for a store in Maryland. Wegmans employs over 32,000 people. LORI ESTRADA is the Vice President of Menu Innovation at Wendys International. Wendys is a QSR chain with over 6500 restaurants in the US and Canada and approximately another 500 units operating internationally. Wendys owns and operates approximately 1200 restaurants with the remaining being franchised. The company is headquartered in Dublin, Ohio and was founded by Dave Thomas in 1969. Wendys is a Hamburger QSR featuring 100% fresh American Beef hamburgers along with Chicken Sandwiches, Fresh Salads and unique sides such as Chili, Baked Potatoes and Frosty. GERARD LEWIS is the Senior Vice President of Wendys International, Inc. Wendys is the third largest quick-service hamburger restaurant chain in the world, with more than 6,600 restaurants in North America and international markets. Founded by Dave Thomas in 1969, Wendys serves fresh hamburger hot off the grill with a choice of toppings. It also serves french fries, Frosty drinks, soft drinks, and a variety of fresh foods, including garden salads, grilled chicken sandwiches, baked potatoes, and chili.

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ALAN MORGAN is a Research and Development Chef for Whole Foods Market. Whole Foods Market operates over 200 upscale natural and organic food markets with a broad variety of chef-prepared fare. Founded in 1980 as one small store in Austin, TX, Whole Foods Market is now the worlds leading retailer of natural and organic foods, with more than 270 stores in North America and the United Kingdom. RONALD WASSDORP is the Executive Chef for Windstar Cruises. Windstar Cruises operates three sailing yachts known for their pampering without pretense and their ability to visit the hidden harbors and secluded coves of the worlds most treasured destinations. Carrying just 148 to 312 guests, the luxurious ships of Windstar cruise to nearly 50 nations, calling at 100 ports throughout Europe, the Caribbean and the Americas. ANNE READHIMER is the Director of Food Innovation and Technology for Yum! Restaurants International. Yum! Brands, Inc., based in Louisville, KY., is the worlds largest restaurant company in terms of system restaurants with more than 37,000 restaurants in over 110 countries and territories and more than 1 million associates. Yum! is ranked #239 on the Fortune 500 List, with nearly $11 billion in revenue in 2009. Four of our restaurant brands KFC, Pizza Hut, Taco Bell and Long John Silversare the global leaders of the chicken, pizza, Mexican-style food and quick-service seafood categories, respectively. JESSICA WILLIAMS is an Associate Manager of New Product Development , KFC at Yum Restaurants International. Yum! Brands, Inc., based in Louisville, KY., is the worlds largest restaurant company in terms of system restaurants with more than 37,000 restaurants in over 110 countries and territories and more than 1 million associates. Yum! is ranked #239 on the Fortune 500 List, with nearly $11 billion in revenue in 2009. Four of our restaurant brands KFC, Pizza Hut, Taco Bell and Long John Silvers are the global leaders of the chicken, pizza, Mexican-style food and quick-service seafood categories, respectively.

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PRESENTER BIOGRAPHIES
BILL BRIWA, C.E.C., C.H.E., is a chef-instructor at The Culinary Institute of America at Greystone. Chef Briwa graduated top of his class at the CIA in 1980 and was the recipient of the Keating Award, having been voted most likely to succeed by his peers. He has worked in a variety of culinary positions in Northern California, including the French Laundry, the Sugar House Bakery, and Domaine Chandon. He has held the position of executive chef at the CIAs Wine Spectator Greystone Restaurant, the Hess Collection Winery, and his own bistro, Palmers Cafe. As the culinary chair of the Napa Valley Wine Auction in 2003 he helped raise more than $8 million for local charities and has been an active supporter of the local farmers market, having served on the board of directors for three years. Bill has traveled to study and teach cooking in Greece, Sicily, Tunisia, Turkey, Mexico, China, and across the United States. His writing on food and wine has appeared in Sunset magazine, the trade journal Flavor and the Menu, and Fine Cooking. (Napa, CA) SEAN BROCK is the James Beard award winning executive chef of McCradys Restaurant in Charleston, SC. A Virginia native who graduated from Johnson & Wales University, He began his professional career as chef tournant under Chef Robert Carter at the Peninsula Grill in Charleston. After two years at Peninsula Grill, Chef Brock was executive sous chef under Chef Walter Bundy of Lemaire Restaurant at the Jefferson Hotel in Richmond, VA. His success in Richmond led to his promotion within the Elite Hospitality Group in 2003 to executive chef at the Hermitage Hotel in Nashville, TN. Chef Brock spent three years finetuning his craft in Nashville before accepting a position as executive chef at McCradys Restaurant. To help supply the restaurant with unique products, he maintains a 1-acre parcel of land on Thornhill Farm in McClellanville, SC, where he plants heirloom seeds and cultivate new crops. Working with local purveyors and vendors has had a great impact on Chef Brocks cooking, which he terms modern farm-to-table. Hes received in a number of awards and accolades, both locally and nationally. He has twice cooked for the James Beard Foundation, and was the winner of the Next Great Chef episode of the Food Network Challenge. He will also soon appear on Iron Chef America. In addition, he was nominated in 2008 and 2009 for the James Beard Rising Star Chef award, and in 2009 and 2010 nominated for the James Beard Best Chef Southeast award, an award he won in 2010. (Charleston, SC) JOHN CURRENCE is the chef-owner of the City Grocery Restaurant Group. Currence was born and raised in New Orleans to a family that loved to cook and spend time in the kitchen. His mothers travels with his father during his childhood brought the dishes of the world to their dinner table. Time spent hunting and fishing in South Louisiana began his education in the foods of his home state. His first cooking job was while working offshore as a deckhand on a tugboat in the Gulf of Mexico. Chef Currence saw his first kitchen job while in school at UNC where he started washing dishes at Bill Neals Crooks Corner. An immediate fascination with the business prompted several supplemental jobs (baking bread at an Italian restaurant, butcher shop at a local grocery store, salmon smokehouse, etc) and ultimately led to his return to New Orleans to help a high school friend, Larkin Selman, open Gautreaus. He moved on to the Brennan family of restaurants to open Bacco before finally settling in Oxford in 1992 and opening City Grocery. The City Grocery Restaurant
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Group has opened a number of successful concepts including Nacho Mamas, Kalos, Ajax Diner, City Grocery Catering Company, Bour, Big Bad Breakfast and Snackbar. Chef Currence was awarded the James Beard Award for Best Chef South for 2009 and was the 2008 winner of the Great American Seafood Cookoff in New Orleans and the 2009 Charleston Food and Wine Festivals Iron Chef Challenge. He is a contributing editor for Garden and Gun magazine and an avid outdoorsman who enjoys bird hunting of all varieties, fishing, and golf. (Oxford, MS) JEFF DLOTT, PH.D. is president of SureHarvest, a California corporation providing sustainability solutions for the agri-food supply chain. Since 1999, SureHarvest has been delivering software tools and professional services to growers, wineries, trade associations, and food companies. Dr. Dlott has almost 20 years of experience in pest management research, bio-integrated partnership projects, and the development of sustainability programs for more than 25 different commodities, most notably, the California Sustainable Winegrowing Program. Currently, he is leading the SureHarvest team as they collaborate with almond, pear, hazelnut, and dairy trade associations to develop grower-driven sustainability programs. Dr. Dlott co-founded the Stewardship Index for Specialty Crops, an initiative among environmental NGOs, growers, shippers, processors, food service and retailers to develop a common standard for sustainability performance metrics for use throughout the agri-food supply chain. He is also participating in a multi-stakeholder effort to design a Sustainability Index to measure the impact of the production processes of Walmarts 60,000-plus suppliers on energy and climate, natural resources, people, and community. Dr. Dlott received his Ph.D. from UC Berkeley in the Department of Environmental Science, Policy and Management in 1993. (Santa Cruz, CA) GREG DRESCHER, Executive Director of Strategic Initiatives at The Culinary Institute of America (CIA), oversees the colleges leadership initiatives for the foodservice industry, including conferences, leadership retreats, menu research & development, new media, and international studies. He is the creator of the colleges influential Worlds of Flavor International Conference & Festival (now in its 13th year), the annual Worlds of Healthy Flavors Leadership Retreat presented in partnership with the Harvard School of Public Health, and other CIA think tank initiatives. In 2005, Mr. Drescher was inducted into the James Beard Foundations Whos Who of Food & Beverage in America, in 2006 was honored with Food Arts magazines Silver Spoon Award, and in 2007 and 2009 shared a second and third James Beard Award for his work in developing the CIAs Savoring the Best of World Flavors DVD and Web cast series, filmed in food cultures on location around the world. 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. Mr. Drescher travels widely around the world to track flavors, culinary traditions, and inspiration for healthy eating. A recent profile in Bon Appetit magazine dubbed him the Flavor Hunter. (Napa Valley, CA) DAN FLYNN, M.A. is the executive director of the UC Davis Olive Center, created in 2007 to promote collaboration between UC Davis, olive producers, and the community. Dan oversees administration of the center, including developing strategy, networking with industry and faculty, and administering research projects. Mr. Flynn is also manager of UC Davis Olive Oil, a successful venture that uses olives from the trees growing on the grounds of UC Davis to produce high quality extra virgin olive oils. Prior to joining UC Davis, he was a consultant to the California State Legislature, focusing on land use and environmental
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issues. Since 2004 Mr. Flynn has owned and managed a small certified organic cherry and apple farm in the Sierra Foothills. He received his BA in Sociology from UC Santa Barbara and his MA in Political Science from Rutgers. (Sacramento, CA) JOYCE GOLDSTEIN is a chef, author, and a consultant to the restaurant and food industries. For 12 years she was chef/owner of the ground-breaking Mediterranean restaurant, SQUARE ONE, in San Francisco, which received numerous prestigious industry awards for food, wine and service. Prior to SQUARE ONE, she was chef of the caf at Chez Panisse and a visiting executive chef at the Wine Spectator Greystone Restaurant at the CIA in the Napa Valley. Chef Goldstein received the James Beard Award for Best Chef in California for 1993. A very prolific cookbook author, her books include The Mediterranean Kitchen, Back to Square One: Old World Food in a New World Kitchen, winner of both the Julia Child and James Beard Awards for Best General Cookbook of 1992, and Kitchen Conversations, an IACP book award nominee in 1997. Her most recent books include Cucina Ebraica: Flavors of the Italian Jewish Kitchen, Sephardic Flavors: Jewish Cooking of the Mediterranean, Enoteca: Simple, Delicious Food from Italian Wine Bars, Saffron Shores, Jewish Cooking of the Southern Mediterranean, Solo Suppers, Savoring Spain and Portugal, Mediterranean Fresh, and Tapas. She is currently working on a book about the history of the food movement in California. (San Francisco, CA) DAVID GUAS is the chef/owner of the soon-to-open Bayou Bakery, Coffee Bar & Eatery. A nostalgic tribute to his New Orleans hometown, his homey, deep South caf will open late fall in the Courthouse neighborhood of Arlington, Virginia. In 2007, Chef Guas exchanged his ten-year tenure as a corporate pastry chef for an entrepreneurial path that includes private consultation, boutique catering, cookbook authoring, and a new retail bakery and eatery. His passion and reverence for good, nurturing foodand the joy in preparing it propelled him toward his career as a chef. His first cookbook, DamGoodSweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style, was named one of Food & Wine sBest New Dessert Cookbooks of the year, a finalist for the prestigious International Association of Culinary Professionals Cookbook Award in the American Category, and nominated for a James Beard Award in the Baking and Dessert Cookbook category. Chef Guas has earned accolades and recognition from The Washington Post, The New York Times, Esquire, Pastry Art & Design, and Food Arts magazines. He has appeared on The Today Show, and he was a guest host on the PBS series, Chefs A Field. Chef Guas also serves on the board of Best Buddies of Virginia and Southern Food and Beverage Museum in New Orleans; is a member of the Southern Foodways Alliance; Slow Food USA; Share Our Strength; and he is a founding member of District Hogs, a group of local restaurant professionals who ride their motorcycles for fun, research, and charity. (Arlington, VA) CLARE M. HASLER, PH.D., M.B.A., is the founding Executive Director of the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis. Dr. Hasler leads programming and vision-development efforts, as well as guiding fund-raising activities and serving as the universitys primary liaison to the wine and food industries. Dr. Hasler holds a dual doctoral degree in environmental toxicology and human nutrition from Michigan State University and a masters degree in nutrition from the Pennsylvania State University. She also earned a masters degree in business administration from the University of Illinois at Urbana-Champaign. In 1998 she was recognized by Self magazine as one of the Top 25 Food Influentials. (Davis, CA)

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CHARLES HENNING, CHA, is Managing Director of The Culinary Institute of America at Greystone. He is a graduate of the Ecole Hoteliere de Lausanne and IMD in Lausanne, Switzerland. He served as a faculty member and was Director of the Consulting Office at the Centre International de Glion in Glion, Switzerland. Mr. Henning relocated to the United States in 1981 and has since been vice-president or general manager in various hospitality organizations, including Radisson Hotels, the Amway Grand Plaza Hotel, Swissotel (Boston, MA and Tianjin, China), the Boca Raton Resort & Club, the Walt Disney Company (Paris, France, and Orlando, FL), the Sonoma Mission Inn & Spa (Sonoma, CA), and the Hotel DuPont (Wilmington, DE). (Napa Valley, CA) KEVIN M. HIGAR is a Director of Operator Product Development for Technomic, Inc. Mr. Higar is responsible for various consulting and research assignments for food and equipment manufacturers, trade associations, restaurant operators, and other suppliers to the foodservice industry. He is also involved with Technomics Operator Advisory Group, a consortium of restaurant concepts that meets throughout the year to discuss relevant topics, issues, and priorities impacting the restaurant industry. Mr. Higar plays a key role in the development of Technomics Trends and Directions Conference, an annual event that provides operators and suppliers with reliable and detailed information and insights regarding the direction of the restaurant industry. Prior to joining Technomic, he was with Brinker International for nearly 13 years, mostly recently as the companys Corporate External Strategist. (Celina, TX) LINTON HOPKINS is the executive chef at Restaurant Eugene in Atlanta, GA. An Atlanta native, Chef Hopkins studied anthropology at Emory University and had planned to follow his father into the medical professionuntil he started working in a bookstore, where he spent his spare time reading cookbooks. Reading brought back memories of his grandfather, who was passionate for all things flavorful and Southern, and inspired him to enroll at The Culinary Institute of America in Hyde Park, NY. He spent his externship at Mr. Bs Bistro in New Orleans, and upon graduation in 1993, worked as a banquet cook and saucier for The Grill Room of the Windsor Court Hotel in New Orleans. He then joined Jeff Tunks at D.C. Coast in Washington DC, becoming chef de cuisine after four years. Chef Hopkins opened Restaurant Eugene, named for his grandfather, with wife/sommelier Gina Hopkins in 2004. His menu is a manifestation of his early influences Southern products and sensibility combined with formal French training as well as his recent culinary experiments. Its this dedication to both the old and the new makes Restaurant Eugene one of the citys centers for exciting new Southern cuisine. (Atlanta, GA) MARY KIMBALL, M.A. is the executive director of the Center for Land-Based Learning (CLBL) in Winters, California. Together with Craig McNamara, Mary helped form the CLBL in late 2000. Ms. Kimball oversees the three programs of CLBL: the FARMS Leadership Program, the SLEWS Program, and the Farm and Nature Center. Previously, she was the Hedgerow Project Manager for the Yolo County Resource Conservation District. Ms. Kimball, a Class XXXII graduate of the California Agricultural Leadership Program, is actively involved in many boards and commissions. Raised on a farm west of the town of Yolo, Mary holds a masters in Human and Community Development from the Ohio State University (1996), and a bachelors from the University of California at Davis in Agriculture Science and Management, Plant Science Option (1992). (Winters, CA)

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CHRISTOPHER KOSTOW is the chef of The Restaurant at Meadowood. A Michelin-starred chef before the age of 30, Chef Kostow blends contemporary French cuisine with the farmto-table tradition. He worked under chefs such as Trey Foshee and Daniel Humm with giving him the freedom and opportunity to hone his craft, and since arriving at Meadowood in February 2008 has introduced dishes that draw on the bounty of the seasons while taking a disciplined approach to modern French fare. Upon arriving at Meadowood in February of 2008, he garnered two Michelin stars. In 2009 he was again awarded two Michelin stars, was nominated for Best Chef, Pacific, by the James Beard Society in 2009 and 2010, and named one of Food & Wine magazines Best New Chefs 2009. In February 2010, Chef Kostow received four stars from the San Francisco Chronicle. (St. Helena, CA) MARK LINDER is the U.S. Agriculture Liaison for The Culinary Institute of America. Mr. Linder has dedicated more than 30 years in serving California and American agriculture. He was the first president of Agriculture in the Classroom, which he co-founded while with the California Farm Bureau, and provided leadership to the USDA in establishing the program across the USA. He is also the co-founder and served as president of Food, Land & People. Raised on a fifth generation family farm in Iowa, Mr. Linder is a graduate of Iowa State University and a fellow of the California Agricultural Leadership Program as well as an Ag Fellow of the John J. McCloy Program to Germany. He serves on the California State Fairs Agricultural Advisory Committee, the board for the Center for Land-Based Learning, and is an advisor to the UC Davis Olive Center. Mr. Linder is a consultant to the Americas Heartland television show on PBS. He has spent his career in the promotion of rural/urban connections and forming strategic partnerships between the agricultural, educational, environmental, and non-profit communities. (Sacramento) MAI PHAM is the chef/owner of Lemon Grass Restaurant and Lemon Grass Asian Grill and Noodle Bar in Sacramento, and at the Sacramento International Airportthe first Vietnamese-Thai concept located inside an airport in the U.S. She is the author of Pleasures of the Vietnamese Table, The Best of Vietnamese and Thai Cooking, and the just released The Flavors of Asia. A food columnist for the San Francisco Chronicle and host of the Food Network special My Country, My Kitchen: Vietnam, Chef Pham is the winner of the IACP Bert Greene Award for distinguished journalism. A frequent guest presenter at the CIA, Chef Pham consults with colleges and universities (she recently launched Star Ginger at U.C. Berkeley) and is the creator of Lemon Grass Kitchen, a line of Asian soups and sauces for foodservice. Her new retail collection was recently launched at Whole Foods and other grocery chains. Chef Pham is a member of the CIAs Asian Cuisines Advisory Council. (Sacramento, CA) SCOTT SAMUEL is a chef-instructor and the conference chef for The Culinary Institute of America at Greystone. A graduate of Washington State Universitys hotel and restaurant administration program, he apprenticed under Christophe DeGouix at Gerards Relais de Lyon in Seattle and under Thomas Keller at the French Laundry. Chef Samuel worked in a number of kitchens and was the original chef for Seattles Brie & Bordeaux, a combination wine and cheese shop and open-kitchen, 30-seat bistro. In 2000 he helped open the Waterfront Seafood Grill and later helped re-open the acclaimed Herbfarm in Woodinville, WA. Prior to joining the CIA he taught at the Seattle Culinary Academy and through his own company, which provided private classes in clients homes. (Napa Valley, CA) SUVIR SARAN is a chef, consultant, and author of two widely acclaimed cookbooks, American Masala: 125 New Classics From My Home Kitchen and Indian Home Cooking. He is
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currently working on two new books on Indian cuisine. Chef Saran established new standards for Indian food in America when he teamed up with tandoor master Hemant Mathur to create the authentic flavors of Indian home cooking at Dvi restaurant in New York City, the only Indian restaurant in the U.S. to have ever earned a Michelin star. Most recently, he introduced his American Masala Collection of porcelain kitchenware and dinnerware by Wade Ceramics Ltd. He serves as chairman of Asian culinary studies for The Culinary Institute of Americas World Cuisines Council. Chef Saran teaches all over the U.S. and beyond, but when he is not traveling, he works on his 68-acre farm in upstate New York. (New York, NY) JAMES N. SEIBER, PH.D. is the chair of the UC Davis Department of Food Science & Technology. Dr. Seibers last position was the Center Director of the USDA Western Regional Research Center (WRRC). He retired from there after 10 years with the USDA Agricultural Research Service (ARS). A native of Missouri, Dr. Seiber obtained degrees in chemistry from Bellarmine College (AB, Louisville, KY), Arizona State University (MS, Tempe, Arizona), and Utah State University (Ph.D., Logan, Utah). Dr. Seibers many career highlights include serving as Acting Director of both the USDA Western Human Nutrition Center in Davis, CA, and the Southern Regional Research Center in New Orleans, LA. In addition to his considerable leadership and administrative duties, he has served since 1998 as Editor-in-Chief of the Journal of Agriculture and Food Chemistry, an American Chemical Society publication. (Davis, CA) EDWARD THOMPSON, JR. is California State Director of American Farmland Trust (AFT). Since 1981, he has served the nations leading agricultural conservation organization in various capacities, including general counsel and senior vice president for public policy. During his career at AFT, he has been involved in nearly every aspect of farmland protection, from negotiating land transactions to federal agricultural legislation. In California, Mr. Thompson helped draft the states right-to-farm law and legislation establishing the California Farmland Conservancy Program. He orchestrated AFTs 1995 study Alternatives for Future Urban Growth in Californias Central Valley and more recently authored a sequel, The Future Is Now: Central Valley Farmland at the Tipping Point (2006) as well as Paving Paradise: A New Perspective on California Farmland Conversion (2007), detailing recent statewide trends. He is now focusing on regional planning for local food production in the San Francisco foodshed and helping to facilitate California Agriculture Vision, a process inaugurated by the state Board of Food & Agriculture to produce a strategic plan for California agriculture. Mr. Thompson began his career as Washington counsel for Environmental Defense Fund and was an attorney-advisor to the National Association of Counties. He earned a B.A. in political philosophy at Cornell and a law degree at George Washington University. (Davis, CA) PAUL WENGER was elected president of the California Farm Bureau Federation (CFBF) in December 2009. Mr. Wenger, who farms in Modesto, became a statewide officer in 1997 when he was elected second vice president. He was elected first vice president in 2005. He also served as a member of the CFBF board and chaired the CFBF Water Advisory Committee and the Board Water Development Task Force. He is a former president of the Stanislaus County Farm Bureau. A third-generation farmer, Mr. Wenger farms almonds and walnuts on the family farm, which includes property purchased by his grandfather in 1910. His farming operations also include sharecropping, custom farm work, and walnut hulling. He has expanded his operation to include processing and marketing of almonds and
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walnuts through his Wood Colony Nut Co., to provide an opportunity for the fourth generation of the family to vertically integrate into the family farming operation. Mr. Wenger attended Modesto Junior College before transferring to Cal Poly, San Luis Obispo, where he earned a degree in animal science. Wenger has been active in community affairs, serving on the Salida Volunteer Fire Department, the Hart-Ransom School Board of Trustees, and the Stanislaus Land Trust and Agricultural Pavilion boards. (Modesto, CA) AMY WINANS is a lecturer in Hospitality Management at the University of New Hampshire Whittemore School of Business and Economics with an emphasis in sustainable food systems. She oversees the UNH Nutrition Science Field Experience students at the Dover Public School District, the largest school district in the state of New Hampshire. She is currently on the Wellness Committee charged with overseeing improvement in school food and educating students about healthful food choices, agriculture, and the local food system (Farm to School). Ms. Winans is a member of Slow Food Seacoast and USA (Time for Lunch Campaign), Seacoast Eat Local, Chefs Collaborative, and Food Alliance. She received her bachelors degree in communications/public relations from Suffolk University, and her associates degree from The Culinary Institute of America, Hyde Park. (Durham, NH) DANIEL WINANS is a lecturer at the University of New Hampshire (UNH) within the Hospitality Management program offered through the Whittemore School of Business. He is also the coordinator for the new, first-of-its-kind in the nation EcoGastronomy Dual Major. EcoGastronomy is designed to integrate three broad fields of study and practice: sustainable agriculture, regional cuisine and hospitality management, and nutrition. Mr. Winans is a 2007 graduate of The University of Gastronomic Science in Colorno, Italy, where he received his Master of Food Culture. In 1999, he graduated with honors from The Culinary Institute of America in Hyde Park, NY. he did his undergraduate work at UNH, graduating in 1993 with a BS in Hotel Administration. He is a member of Chefs Collaborative and Slow Food USA/NH Seacoast. (Durham, NH)

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SPONSOR PROFILES
The Almond Board of California (ABC) administers a grower-enacted Federal Marketing Order under the supervision of the USDA. The Board promotes the delicious taste and wholesome benefits of California almonds to foodservice professionals, product manufacturers, health professionals and consumers. Leveraging its more than 60 published papers in the field of nutrition amassed over 12 years of research, ABC offers a wealth of audience-tailored educational resources, recipes and collateral materials online at www.almondboard.com Bunge Oils is the leader in providing trans fat free and low saturated fat cooking oils. From zero tans high stability deep frying oils, pan sprays, butter alternative and baking shortening and margarines, Bunge is the oil expert. With products made from High Oleic Omega-9 Canola oil and Treus low linolenic Soy oil you can count on Bunge products to deliver the great taste you are accustomed to, all with zero grams of trans fat per serving and very low saturated fats. Choose the oil experts, choose Bunge. For more information please go to www.transfatsolutions.com , call (800) 828-0800 or visit with a Bunge representative at this great conference. www.bunge.com The California Farm Bureau Federation is a non-governmental, non-profit, voluntary membership California corporation whose purpose is to protect and promote agricultural interests throughout the state of California and to find solutions to the problems of the farm, the farm home and the rural community. Farm Bureau is Californias largest farm organization, comprised of 53 county Farm Bureaus currently representing approximately 85,000 members in 56 counties. Farm Bureau strives to protect and improve the ability of farmers and ranchers engaged in production agriculture to provide a reliable supply of food and fiber through responsible stewardship of Californias resources. www.cfbf.com California Olive Ranch (COR) provides the freshest tasting, highest quality, 100% California grown and processed extra virgin olive oil available. With more than 2,000 acres and 1.4 million trees COR is the only domestic producer with capacity, packaging, and quality controls to meet the challenges of the foodservice industry. COR is the first grower and processor to use the innovative vinery style orchard that allows the olives to move from the trees to crush in 90 minutes. Taste the difference in CORs unmatched quality. Your customers will enjoy the flavor experience of our fruity and fragrant Arbequina, Arbosana, or Koroneiki Extra Virgin Olive Oils. www.CaliforniaOliveRanch.com Church Brothers is a family owned and operated, fully vertically-integrated grower/shipper of an array of fresh vegetables, including: lettuce, leaf items, broccoli, spring mix, spinach and fresh-cut salad blends for food service and retail. Operating under the Church Brothers umbrella are its own Farming, Harvesting, Processing, Food Safety, Consolidation and Logistics entities that will secure and deliver the highest quality produce and outstanding customer service. By managing the complete supply chain, we can ensure excellent fresh produce adhering to the highest food safety standards at a fair price. www.trueleaffarms.com

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C.H. Robinson Worldwide, Inc. started out in 1905 as a produce and general merchandise broker, and this tradition is still going strong. From produce sourcing to transportation to distribution services, C.H. Robinson has the resources you need to effectively manage every piece of your produce supply chain. www.chrobinson.com Dole is the worlds largest producer and marketer of fruits and vegetables, operating in 90 countries with fully-integrated sourcing, growing, processing, distribution, and marketing. Dole offers innovative Chef-Ready Cuts frozen fruits and shelf-stable Fruit Bowls in 100% Fruit Juices. Check out Dole resources at www.dolefoodservice.com, including recipes, fruit pairings, cost-savings calculator, demonstration videos, primary research, customizable merchandising, and spec sheets with nutritional information. Dow AgroSciences LLC, based in Indianapolis, IN, is a top-tier agricultural company that has been on the cutting edge of developing the next generation of oil seeds that provide healthy alternatives to trans fat oils. This portfolio of Omega-9 Canola and Sunflower Oils offers a superior nutritional profile, with a combination of high monounsaturated and low saturated fats, a light clean taste, and a 50 percent longer fry life for a cost-effective solution. http://www.Omega-9Oils.com. illy caff, based in Trieste, Italy, produces and markets a unique blend of coffee as the single brand leader in quality coffee and gives coffee connoisseurs an overall authentic Italian coffee experience. It is available in more than 41,000 of the best restaurants and coffee bars and is sold in over 100 countries around the world, serving over 6 million cups of illy a day. www.illy.com Kikkoman Sales USA, Inc. offers Kikkoman products to the foodservice, food manufacturing, and retail channels in the U.S. and Canada. Its products include naturally brewed Kikkoman Soy Sauce - the worlds best-selling soy sauce - and a number of premium-quality organic and authentic Asian sauces, seasonings and coatings. In addition to Asian sauces, the company has recently introduced Pearl(r) Organic Soymilk, made from organic soybeans. www.kikkomanusa.com McCain Foods USA entered the U.S. market more than 30 years ago and is a leading supplier of frozen potato and snack food products for the foodservice markets (including major national chains). McCain also supplies retail grocery chains with both McCain and private label potato products. Popular McCain frozen snack foods are sold under the Moores, Anchor and Brew City brands, and the Ellios frozen pizza brand. Headquartered in Lisle, Illinois, McCain Foods USA employs 4,500 people and operates production facilities in Illinois, Maine, Washington, Wisconsin, Idaho, New Jersey, California and Nebraska. www.mccain.com Monsantos Vegetable Seeds Division is focused on innovation to improve the quality and productivity of vegetables. The company develops products that will offer new, healthy choices for consumers. Monsanto invests in research and development and uses the latest technology not only to deliver the best products to the consumer, but also to provide yield and value to our customer, the grower, and to their customers, the chain partners. Monsantos Vegetable Seeds Division is represented through several brands such as Seminis, De Ruiter Seeds and other regional brands. For more information about Monsanto Vegetable Seeds visit www.monsantovegetableseeds.com.
SEPTEMBER 2010
45
National Peanut Board (NPB) is a research and promotion board that represents all 10,000 USA peanut farmers. NPB educates consumers and culinary professionals about the flavor, quality, and health benefits of USA-grown peanuts and peanut products. NPB showcases the culinary cache of peanuts, peanut butter, and peanut products, including aromatic roasted peanut oil, peanut flour and peanut protein powder, by positioning them as versatile ingredients that can add appeal to any meal. www.nationalpeanutboard.org The mission of the National Pork Board is to generate added value to the U.S. Pork production industry by creating and executing forward-looking promotion, research and consumer information programs based on principles reflecting its investors commitment to quality, innovation and stewardship. www.pork.org The National Watermelon Promotion Board (NWPB) operates with a single objective: to increase consumer demand for watermelon through promotion, research, and educational programs. The Orlando-based non-profit organization was formed in 1989 by watermelon growers and shippers. Since then, the NWPB has developed marketing programs to boost watermelon sales in supermarkets throughout the U.S. and Canada. Watermelon is a great value for food service operators year-round as its great taste is well-received by guests of all ages. Its availability and bright color make watermelon a fun treat and an exciting and healthy option for your customers. Breakfasts, salads, salsas, drinks, our watermelon recipes dont end there. www.watermelon.org Naturipe Farms is a farmer-owned producer of berries grown by 700 small and medium working family farmers in North and South America. Number one in blueberries globally, and a top-three marketer of strawberries, Naturipe offers a full line of conventional and organic berries, including blueberries, strawberries, blackberries, raspberries and cranberries. www.naturipefarms.com Norpac Foods, Inc. NORPAC introduced the first value-added mixed vegetable products, as well as Cobbettes, the first 3 frozen corn cobs and FLAV-R-PAC Stir Fry Vegetables, the first variety of frozen stir fry vegetables. NORPAC innovators were among the first to develop frozen shoestring French fried potatoes. And, it was NORPAC who redefined scratch soup by being the first to offer prepared, not pre-cooked, frozen scratch soups. The innovative spirit that has driven the people of NORPAC since 1924 continues today with the recent introductions of exciting new offering like Grand Classics Gourmet Vegetables and Single Strength Soups, and convenient new packaging concepts. The same peerless quality is evident in FLAV-R-PAC Grande Classics Gourmet Vegetables, FLAV-R-PAC Fruit Toppings, FLAV-R-PAC Flame Roasted Vegetables, FLAV-R-PAC Sides, SOUP SUPREME Soups and Pasta Perfect Vegetable/Pasta Blends and Pastas. www.Norpac.com Northern Canola Growers Association. Canola oil is the perfect fat for all of your health and culinary needs with it being the lowest in saturated fat of all consumable oils on the market, its excellent fatty acid profile, omega 3s, high monounsaturated fat, and high smoke point. Canola oil is mild and light and lets the flavors of other ingrdients shine through...canola oil is also trans fat and cholesterol free! To find out more about canola oil, its FDA Qualified Health Claim and fun recipes go to: www.northerncanola.com

SEPTEMBER 2010
46
The Northarvest Bean Growers Association is growers representing growers through the check-off system, as North Americas largest supplier of quality dry beans. We work together to better the industry through promotion, research, market development, education of consumers and monitoring of governmental policy. Our future goals are continued market exposure and careful monitoring of new ideas, consumer choices, and producer needs. www.northarvestbean.org Ocean Spray, formed in 1930, is the worlds largest cranberry handler. We are a growerowned co-op with over 600 cranberry growers in Wisconsin, Massachusetts, New Jersey, Oregon, Washington and Canada, in addition to 114 Florida grapefruit growers. Ocean Spray is the leading consumer brand of juice in the United States. Fruit grown and harvested by Ocean Sprays grower-owners supplies a strong domestic and global branded business, the industrial concentrate market and a fast-growing ingredients business worldwide. Ocean Sprays headquarters are located in Massachusetts. www.oceanspray.com Paramount Citrus growers own, cultivate and harvest more than 30,000 acres of fresh citrus Clementine/Mandarins, Navel and Valencia oranges, lemons, minneolas and other citrus varieties to ensure a year-round supply. We are the largest integrated grower, shipper and packer of fresh citrus in the U.S. Our best practice horticultural and post-harvest processing delivers consistent, fresh and great-tasting citrus our consumers. www.paramountcitrus.com The Western Pistachio Association (WPA) represents producers of U.S. grown pistachios. The WPA is focused in the areas of nutritional research, nutritional promotion, and promotion of the heart-healthy message of pistachios. Pistachios produced in California, Arizona and New Mexico represent 100% of the commercially grown pistachios in the United States. www.westernpistachio.org

SEPTEMBER 2010
47
WEDNESDAY

SEPTEMBER 2010
48
REGISTRATION REFRESHMENTS

SEPTEMBER 2010
49
GAZPACHO TODAY EL GAZPACHO DE HOY

Yield: 6 portions
Ingredients Bread, stale, crusts removed Garlic cloves Tomatoes, ripe and seeded Red bell pepper, cut into squares (optional) Cucumber, peeled, 2 piece Ground cumin Salt Olive oil, preferably extra virgin White wine vinegar Red bell pepper, dice Cherry tomatoes, halved Croutons or diced bread, toasted crisp (optional) Amounts 4 2 2 1 1 2 1/3 2 oz. ea. lb. (about 5) ea ea. tsp. tsp. cup Tbsp. cup cup cup
Method 1. Break bread into big chunks and soak it in water to cover until it is softened, about 15 minutes. Squeeze out the water and place the bread in a blender (or, if you are using a handheld blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth. 2. Add the tomatoes (it may be necessary to process the tomatoes in two batches) and the pieces of pepper and cucumber, if using, and pure. Add the cumin and salt. With the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from tomato-juice red to a paler, orange color. Blend in the vinegar and cup water. 3. Place the gazpacho into a tureen, bowl, or pitcher and stir in 1 cup cold water. Chill until serving time. 4. Place each of the garnisheschopped peppers, tomatoes, cucumber, and croutonsin small bowls or on a relish dish and pass them when the gazpacho is served. This gazpacho also can be served, thinned with additional water, in tall glasses for sipping, without the garnishes.
Recipe credit: My Kitchen in Spain, by Janet Mendel (HarperCollins, 2002)

SEPTEMBER 2010
50
Yield: 4 cups
BEER AND BACON GLAZED ALMONDS

Ingredients Cooking spray Brown sugar Bacon slices, chopped Beer, any type Salt Black pepper Almonds, whole Almonds, sliced Amounts
1 4 1/3 1 to 1 2
cup ea. cup Tbsp. taste cups cups
Method 1. Preheat oven to 350F. Line a rimmed baking pan with foil; spray with non-stick cooking spray and set aside. 2. Place the brown sugar, bacon, beer, salt, and pepper in a medium saucepan and bring to a boil over medium heat; boil for 10 minutes, stirring often. 3. Add the whole and sliced almonds; stir well to coat. 4. Spread the almond mixture in an even layer on a baking pan and bake for 15 to 18 minutes. Remove from the oven and spread onto a sheet of aluminum foil while still warm, breaking up any large clumps. 5. Cool to room temperature and store in a closed plastic container at room temperature for up to 3 days.
Recipe credit: Almond Board of California, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
51
Yield: 60 crackers
CUMIN TABLE CRACKERS

Amounts 1 1 1 3 cup tsp. cup (plus 2 Tbsp.) tsp. tsp. Tbsp.
Ingredients Water, warm Dry yeast Flour Salt Cumin Butter, softened
Method 1. Mix the yeast and the water and allow it to sit for 5 minutes. 2. Blend together the flour, cumin, butter, and the salt in a mixer with a dough hook. 3. Add the yeast mix and the dough until it is firm. Allow the dough to rest for 10 minutes, then cut it into four pieces and dust with flour. Run the dough through a pasta roller on its widest setting. 4. Brush the dough with butter and sprinkle it with sea salt; prick it with a fork; then cut and bake the dough at 350F for 12 minutes, or until it is golden.
Recipe credit: John Currence, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
52
SPECKLED BUTTER BEAN HUMMUS

Yield: 8 cups
Ingredients Butter beans, fresh or frozen Onion Barbecued bacon scrap Celery rib Garlic clove Bay leaf Garlic pure Tahini Cayenne Lemons, zest and juice of Extra virgin olive oil Peanuts, roasted Salt Pepper Amounts 2 1 1 3 2 4 2 5 2 1 to to lb. ea. lb. ea. ea. ea. Tbsp. cup tsp. ea. cups cups taste taste
Method 1. Combine the beans, onion, bacon, celery, garlic, and the bay leaves in a saucepan; cover the mixture with water. Bring to a boil and simmer for 7 to 10 minutes until the beans are just tender. Remove the pan from the heat and transfer the mixture to a sheet pan to cool; pick out the mirepoix and chill. 2. Pure the cooled butter beans with the garlic pure, tahini, cayenne, lemon juice and zest, olive oil, and the roasted peanuts until the mixture is smooth. Season to taste with salt and pepper.

SEPTEMBER 2010
53
ZAZU BETTER PEANUT BUTTER COOKIES

Yield: 1 dozen
Ingredients Cookie Peanut butter, creamy Butter, softened Sugar Brown sugar Egg Vanilla extract Flour Baking soda Kosher salt Frosting Peanut butter, creamy Powdered sugar Amounts 1 8 1 1 1 1/3 cups Tbsp. cup cup ea. tsp. cups tsp. tsp.
1 cup cup
Method 1. In an electric mixer with the paddle attachment, combine the peanut butter, butter, sugar, and brown sugar. Add the egg and vanilla extract and mix until well combined. Add the flour, baking soda, and salt. Refrigerate the dough for at least one hour. Meanwhile, make the frosting and the fondue. To make the frosting, mix the peanut butter and powdered sugar. To make the fondue, place all of the ingredients in a small saucepan on medium heat. Simmer for 5 minutes. 2. Preheat the oven to 350F. Roll out the dough 1/8 inch thick and cut it with a peanut shaped cookie cutter (or another shape). Bake them on a cookie sheet lined with parchment for 8 to 10 minutes, until the edges are starting to turn golden brown. Let them cool on a rack completely.
Recipe credit: Duskie Estes and John Stewart, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
54
PEANUT LIMEADE SLUSHIE WITH CACHAA CAL BEBIDA: RUA OUVIDOR

Ingredients Limes, whole, well washed Peanuts, unsalted, roasted Superfine sugar Water Ice, crushed Cachaa, optional Amounts 3 4 as ea. cup cup cups needed cup
Method 1. Cut the limes into quarters and put them in a blender jar together with the peanuts, the sugar, and 2 cups of the water; blend at high speed for around 45 seconds until all ingredients are finely crushed. 2. Strain the mixture through a fine mesh strainer and into a glass jar, pressing down on the solids to obtain as much liquid out as possible. Incorporate the remaining 2 cups of water and stir. 3. Combine the limeade base with cachaa and crushed ice in a blender, and blend until slushy. Pour into rocks glasses and garnish each with a lime wheel.
Recipe credit: Roberto Santibaez

SEPTEMBER 2010
55
THE HEALTHY MEDITERRANEAN KITCHEN: GOING NUTS FOR FLAVOR
Sponsored by Almond Board for California

SEPTEMBER 2010
56
Yield: 8 portions
SEAFOOD AND WHITE BEAN STEW WITH ROMESCO

Ingredients Angler, sliced 1 thick Sea bass, cut into chunks Sole, cut into wide pieces Shrimp, shelled and deveined Squid, cleaned, cut into wide rings Extra virgin olive oil Garlic cloves, finely minced Tomatoes, peeled, seeded, and sliced Green pepper, seeded and sliced Chile pepper, minced (see note) Onion, thinly sliced Almonds, toasted, chopped fine Saffron, steeped in cup of white wine Black pepper, coarsely ground Water or fish stock White beans, cooked Amounts 1 1 1 8 1 8 6 2 1 1 1 a 2-3 2 lb. lb. lb. ea. lb. Tbsp. ea. ea. ea. ea. ea. cup pinch tsp. cups cups
Method 1. Cut the fish into soup spoon-size pieces and lightly season with salt; set aside in the refrigerator until needed. 2. Warm the olive oil in a frying pan over moderate heat. Cook the garlic, tomato, green pepper, and chile pepper until it is tender. Remove the mixture with a slotted spoon and set aside. Saut the onion in the same oil until it is golden. 3. Return the tomato-pepper mixture to the onion and add the almonds, saffron, black pepper and parsley. Stir well. 4. Add enough water or fish stock to cover the vegetables by about half an inch. Bring to a boil, add the fish and reduce the heat to a simmer. Cover the pan and simmer for about 10 minutes, then add the shrimp and the squid and let cook for 2 minutes longer. 5. Stir in the cooked white beans and adjust the seasoning. Note: Pimentn picante may be substituted for the chile pepper in this recipe.
Recipe credit: Joyce Goldstein, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
57
FARRO SALAD WITH VEGETABLES AND MINT VINAIGRETTE INSALATA DI FARRO

Yield: 8 portions
Ingredients Farro Water Salt Farro Amount 2-3 cups 1 cup 2 to to 1 4 Tbsp. cup taste taste cup cup cup ea.
Salad Extra virgin olive oil Mint Vinaigrette (recipe follows) Salt Black pepper, freshly ground Red onion, chopped Celery or fennel, chopped Cucumber, peeled, seeded, and chopped Red tomatoes, small, seeded and chopped Arugula leaves, tough stems removed, chopped Flat-leaf parsley, chopped Fresh mint leaves, chopped Oil-cured black olives, for garnish (optional)
3 cups cup cup
Method 1. For the faro: Bring the water to a boil and salt it lightly. Add the farro, reduce the heat to low, cover, and simmer, checking for doneness after 20 minutes. When cooked the grain will be tender but will still have some firmness at the center. If the farro is ready but not all the water has been absorbed, drain the cooked farro in a sieve. (Each brand absorbs water slightly differently.) 2. Place the drained farro in a bowl, toss with 2 tablespoons of olive oil, and let cool. When cooled, toss farro with half the dressing. Fold in the onion, celery, cucumber, tomatoes, parsley and mint, and remaining dressing and toss again. Taste and adjust the seasoning. Garnish the salad with olives, if desired. Serve at room temperature.

SEPTEMBER 2010
58
MINT VINAIGRETTE
Yield: 1 cups
Ingredients Mint infusion Fresh lemon juice Fresh mint leaves, chopped Vinaigrette Extra virgin olive oil Red wine vinegar Fresh lemon juice Fresh mint leaves, chopped Honey Salt Amount cup cup 1 2 1 cups cup Tbsp. cup tsp. tsp.
Method 1. For the infusion, combine lemon juice and chopped mint in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a mixing bowl, pressing the leaves against the strainer to extract all of the liquids. There will be about cup. It will no longer be green because of the lemon juice. 2. Add the remaining ingredients and whisk together.

SEPTEMBER 2010
59
CHICKEN AND ALMOND TRIANGLES

Yield: 16 triangles
Ingredients Amounts
Chicken breasts 3 ea. Onion, medium, finely chopped 1 ea. Fresh flat-leaf parsley, finely chopped a few sprigs Fresh coriander, finely chopped a few sprigs Ground cinnamon tsp. Ground ginger tsp. Ground ras el hanout tsp. Dried chiles, crushed to a coarse powder 1/8 tsp. (or to taste) Saffron filaments, crushed 1 pinch Sea salt to taste Unsalted butter 3 oz. Blanched almonds 2 oz. Eggs, lightly beaten 5 ea. Icing sugar 1 Tbsp. Filo pastry sheets, 13 x 7 ea. 16 ea. Canola oil, for deep-frying Icing sugar and ground cinnamon Method 1. Place the chicken in a saucepan; add the onions, herbs, teaspoon of the cinnamon, the remaining spices and a little salt. Pour in pint water and bring to a boil over mediumhigh heat. Add 2 ounces of the butter and stir until melted, then cover and let boil for 20 minutes. Turn the heat down to medium-low and turn the birds in the sauce. Simmer, covered, for a further 10 minutes, or until the chicken is tender. 2. Meanwhile, saut the almonds in the remaining 1 ounce of butter until golden brown. Leave to cool, then grind coarsely in a food processor. 3. Transfer the chicken to a plate and leave to cool The sauce should be very thick; if necessary, boil to reduce it, stirring occasionally. Turn the heat to low, then add the eggs to the sauce and stir for about 5 minutes or until they are scrambled. (Dont leave them runny, or they will make the pastry soggy.) Remove from heat. 4. Take the chicken meat off the bone, discarding the skin, and tear into small pieces. Add to the egg mixture, together with the ground almonds, sugar, and remaining teaspoon cinnamon. Mix well. Season to taste. 5. Place a sheet of filo pastry on your work surface, brush it with melted butter, and fold it in half lengthways. Brush again with melted butter. Place 1 to 2 tablespoons of the filling at the bottom of the pastry strip, about inch from the edge. Taking a corner of the pastry strip, fold the filo over the filling to form a triangle. Brush with butter. Continue folding in a triangular fashion until you reach the other end, brushing with butter after each fold. Stick the end with a little water. 6. Deep-fry in hot canola oil for 2 to 3 minutes each side, or until golden brown. 7. Sprinkle with icing sugar and cinnamon and serve hot.
Recipe credit: Street Caf Morocco, by Anissa Helou (Conran Octopus, 1998)

SEPTEMBER 2010
60
TABBOULEH SALAD WITH CUCUMBER, MINT, AND TOASTED ALMONDS

Yield: 6 portions
Ingredients Amounts cup cup Tbsp. cup cup Tbsp. ea. Tbsp. Tbsp. tsp. cup taste
Fine bulgur wheat Rich vegetable stock, heated to boiling Extra virgin olive oil 5 Cucumbers, peeled and seeded, dice 1 Fresh parsley, minced 2 Fresh mint, minced 6 Scallion, minced 3 Garlic, minced 1 Fresh lemon juice 3-4 Lemon zest, grated 1 Almonds, slivered and toasted, 1/3 coarsely chopped Salt and freshly ground black pepper to
Method 1. In a bowl, combine the bulgur, boiling stock, and olive oil, and cover. Allow to stand for at least 30 minutes, then uncover and fluff with a fork. 2. Season the cucumbers lightly with salt and allow to drain in a colander for 30 minutes. Rinse and blot dry before adding to the finished salad. 3. Stir in the cucumbers, parsley, mint, scallion, garlic, lemon juice, almonds and lemon zest. Correct the seasoning with salt and pepper.
Recipe credit: Adapted from From the Earth To the Table, by John Ash (Chronicle, 2007)

SEPTEMBER 2010
61
ROMESCO SAUCE, ROMESCO VINAIGRETTE, AND ROMESCO MAYONNAISE

Ingredients Ancho chiles or 1 rounded tsp. ancho chile powder Almonds, toasted Garlic cloves, large, minced Red bell pepper, roasted, peeled, seeded, and chopped Tomato, peeled and seeded, fresh or canned (or 2 Tbsp. tomato paste) Sweet pimentn or sweet paprika Hot pimentn or cayenne pepper Red wine vinegar Salt Extra virgin olive oil Amounts 2 ea. 1 cup 4 ea. 1 ea. 1 cup 1 3 1 Tbsp. tsp., or more to taste Tbsp. tsp. cup
Method 1. If using whole anchos, soak the chiles in hot water to cover for about 1 hour. Drain, remove the stems and seeds and cut up into small pieces. If some peel remains, it is okay. Transfer the chile pieces, or ancho chili powder, if using, to a food processor along with the nuts, garlic, roasted pepper, tomatoes, pimentn, vinegar, and salt. Pulse a few times to make a chunky paste. Now start adding the oil a bit at a time until the mixture emulsifies. Adjust seasoning to taste. 2. Let the sauce rest for about 15 minutes for the flavors to come together, taste again, and 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. 3. For the romesco vinaigrette: Thin cup romesco with cup olive oil and 2 tablespoons red wine or sherry vinegar. Serve over salad greens and chunks of tuna or shellfish, hard boiled eggs, green beans and potatoes. The vinaigrette will keep for a week. 4. For the romesco mayonnaise: In a small bowl, whisk together about cup mayonnaise and cup romesco. Adjust the seasoning, as you may want more salt or a bit more acidity. Add the mayonnaise to a fish soup as you might add a dollop of rouille or aoli, or serve it as a dip for fried potatoes, grilled or steamed asparagus, green beans, cooked beets, artichokes, or hard-boiled eggs. It also can be a spread for sandwiches, or tossed with cooked chicken or shrimp for a salad. The mayonnaise keeps for about 3 weeks in the refrigerator.

SEPTEMBER 2010
62
CATALAN VINAIGRETTE
Ingredients Extra virgin olive oil Sherry vinegar Fresh orange juice Sliced almonds, toasted and coarsely chopped Capers, drained, rinsed, and chopped medium fine Orange zest, grated Anchovies, pured or finely chopped Salt and freshly ground pepper Amounts 1 cup cup cup cup
2 Tbsp. 2 Tbsp. 1 Tbsp. to taste
Method 1. Whisk together all the ingredients and thin with oil to a spoonable consistency. Note: Good on avocado or avocado and orange salad. Also greens, cooked asparagus, artichokes.

SEPTEMBER 2010
63
SKORDALIA WITH ALMONDS AND YOGURT

Yield: 1 quart
Ingredients Amounts ea. tsp. cup Tbsp. cup cup cup cup tsp.
Garlic cloves, large, peeled 6-10 (green sprout removed) Salt 1 Almonds, blanched, soaked in 1 water for 3 hours and drained Lemon juice, freshly squeezed 4-5 Country bread, crusts removed, soaked 1 in water and squeezed dry Potato, mashed 1 Extra virgin olive oil 1 Yogurt, thick, drained 1 Lemon zest 2-3
Method 1. In a food processor bowl, add the garlic, salt, almonds and lemon juice. Process to get a sand-like mixture. Add the bread and the potato and process briefly; start pouring the olive oil slowly into the mixture while the food processor motor is running to get a creamy thick paste. 2. Transfer the mixture to a bowl and stir in the yogurt and the lemon zest. Taste and correct the seasoning. Cover and refrigerate for 30 minutes to 1 hour before serving.

SEPTEMBER 2010
64
ALMOND DRAGE
Yield: 110 pieces
Ingredients Sugar Water Almonds Butter Dark chocolate, tempered Cocoa powder Total amount Total prep time: 30 minutes Mise en Place 1. Frame: none 2. Equipment: copper kettle, wooden paddle to stir, sifter, sheet pan 3. Decor/Finish: as desired/chocolate, tempered Method 1. Combine sugar and water, cook until long-thread stage, remove from heat, add nuts and stir until sugar crystallizes. 2. Return to heat, stir constantly until sugar melts and caramelizes onto nuts. 3. Add butter, stir in quickly, pour out onto a marble slab and separate the nuts right away, let cool on slab. 4. Cool 3 minutes in the freezer. 5. Coat with tempered chocolate in three stages. 6. At last stage, add cocoa powder, let set, then sift off excess cocoa powder. Note: Nuts should not be toasted, as they roast during the caramelization of the sugar. Amounts 5 1 1 1 12 2 oz. oz. lb. Tbsp. oz. Tbsp.
2 lb., 4 oz.

SEPTEMBER 2010
65
SOUTHERN FOODWAYS: EXPLORING REGIONAL DIVERSITY, SENSE OF PLACE, AND FLAVOR DEVELOPMENT

SEPTEMBER 2010
66
PIMIENTO CHEESE FRITTERS

Yield: 8 portions
Ingredients Amounts cup cup Tbsp. cup taste few ea.
Pimiento cheese Cheddar, aged sharp white, grated 1 Cheddar, aged extra sharp yellow, grated 1 Cream cheese 4 Mayonnaise, homemade preferred (see note) Black pepper, freshly cracked to Tabasco Sauce, drops of a Red bell pepper, charred over fire, 1 peeled, and cut in small dice Pimiento cheese (above) All-purpose flour Eggs, whole, beaten Panko Kosher salt Black pepper Canola oil, for frying Spicy pepper jelly, to serve 16 1 4 2 to to as as
Tbsp. cup ea. cups taste taste needed needed
Method 1. For the pimiento cheese: Combine all ingredients in a mixer with a paddle attachment and turn on high for 30 seconds. 2. Roll the cheese into 16 balls and refrigerate uncovered for 30 minutes. 3. Bread the cheese in the flour, eggs, and then panko. It is important that the cheese is completely covered in the breading or they will disintegrate in the fryersome fritters may need to be ran through egg and panko twice. 4. Heat the oil to 370F and fry the fritters until they are just golden brown. 5. Serve with spicy pepper jelly, loosened with a little warm water to make it sauce consistency. Note: If using store-bought mayonnaise, make sure it does not contain sugar in the ingredients.
Recipe credit: Linton Hopkins, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
67
HOPPIN JOHN
Ingredients Rice Rice, Anson Mills Carolina Gold Salt and cayenne pepper Water Butter Red peas Red peas, Sea Island, soaked in water and refrigerated overnight, drained Stock, pork or chicken (pork preferred) Onion, medium, medium dice Carrot, large, medium dice Celery stalks, medium dice Garlic cloves, peeled and sliced thin Bay leaf Thyme sprigs Jalapeo chile, chopped Salt Red pea pure Red peas, cooked (above) Red pea pot liquor (above) Butter Cider vinegar Chives or scallions, for garnish Smoked jowl bacons, crispy, for garnish (optional) Amounts 1 to 7 4 cup taste cups Tbsp.
1 cup qt. ea. ea. ea. ea. ea. several ea. to taste 1 1 1 to cup cup Tbsp. taste 2 1 1 2 2 1
as needed as needed
Method 1. For the rice: Bring the water and salt to a boil in a heavy-bottomed stock pot; add the rice, stir once, and return to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is almost fully cooked, about 15 minutes. Drain the rice and rinse with cold water. 2. Preheat the oven to 300F. Spread the rice onto a sheet tray and place it in the oven to dry, stirring occasionally. Dice the bottom and spread it evenly over the rice; continue stirring every few minutes. 3. For the red peas: In a large stockpot, bring the stock to a simmer and add all the ingredients; cook for 1 hour over low heat, partially covered. When the peas are tender, season with salt. 4. For the red pea pure: Place all ingredients in a blender and process until smooth. 5. To assemble, carefully toss the rice and the peas together. Sauce with red pea gravy and garnish with some chives or scallions and crispy smoked jowl bacon.
Recipe credit: Sean Brock, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved. FLAVOR, QUALITY & AMERICAN MENUS
SEPTEMBER 2010
68
GUMBO ZHERBS
Yield: 2 gallons
Ingredients Butter Flour Yellow onion, diced Celery ribs, diced Garlic pure Collard greens, chopped Mustard or turnip greens, chopped Spinach, chopped Green cabbage, chopped Bacon fat Chicken stock Andouille sausage, small dice Dry thyme Dry tarragon Bay leaves Cayenne pepper Gumbo file powder Salt Black pepper Amounts 1 1 3 2 3 3 1 1 1 2 1 1 6 1 3 to to cups cups ea. ea. cup bu. bu. bag ea. cup gal. lb. Tbsp. Tbsp. ea. Tbsp. Tbsp. taste taste
Method 1. In a pan, prepare a medium-brown roux using the butter and the flour. 2. Stir in the onion, celery, and garlic, and saut the mixture until it is tender. Set aside. 3. In a large soup pot, wilt the greens and the cabbage in the bacon fat. 4. Add the chicken stock and simmer until the greens are completely tender. Blend the greens with an emersion wand until the mixture is smooth; temper in the roux. Bring the mixture to a simmer and stir in the andouille, herbs, bay leaves and cayenne pepper. Temper in the file powder and simmer for another 20 minutes. Season with some salt and black pepper.

SEPTEMBER 2010
69
CARAMEL PEANUT POPCORN

Ingredients Microwave popcorn, unbuttered natural flavor, 3 oz. pkg. Light brown sugar, packed Light corn syrup Butter, unsalted, melted Salt Vanilla extract Baking soda Peanuts, lightly salted, roughly chopped, extra large Amounts 1 ea. 1 6 2 1 cup cup Tbsp. tsp. tsp. tsp. cup
Method 1. Preheat the oven to 250F. Pop the popcorn according to the package instructions. Coat a large mixing bowl with cooking spray and transfer the popcorn from the bag to the bowl, then set aside. 2. Whisk the sugar, corn syrup, butter, salt, and 2 tablespoons of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250F on a digital thermometer, 3 to 4 minutes. 3. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to a parchment paper-lined rimmed baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. 4. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days. Note: Make sure to pick out any unpopped kernels before mixing it all together.
Recipe credit: David Guas, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
70
SPONSOR EXCHANGE: AMERICAN FOOD & AGRICULTURE AND WORLD FLAVORSINSPIRATION FOR CONTEMPORARY MENUS
Seafood Stew with White Beans and Romesco Watermelon and Tomato Salad with Almonds and Catalan Vinaigrette Chicken and Almond Triangles Almond Cake with Fresh Berries
Almond Board of California
Peanut-Crusted Pork Weiner Schnitzel with Sauted Lacinto Kale with Garlic and Olive Oil Caramel Peanut Popcorn Jicama Rolls with Peanuts and Fresh Basil, with Hoisin Peanut Sauce
National Peanut Board
Pimento Cheese Fritters Spinach-Potato Patties with Tomato and Tamarind Chutneys Fluffy Boy (and Girl) Corn Cakes with Pulled Pork
Bunge Oils
TIE Fighter

SEPTEMBER 2010
71
WATERMELON AND TOMATO SALAD

Yield: 6 portions
Ingredients Amounts
Tomatoes, large, ripe, peeled, seeded 4 ea. cut into large dice Watermelon, peeled, and cut into large 4 cups dice Catalan Vinaigrette (see index) 1/3 cup Basil, fresh, thinly slivered 3 Tbsp. Method 1. Combine all ingredients in a salad bowl and gently toss with the dressing. 2. Garnish with the mint and serve.
Recipe credit: Joyce Goldstein, as presented at the 2010 Flavor, Quality and American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
72
ALMOND CAKE
Yield: 6 to 8 portions
Ingredients Butter, unsalted Sugar Almond paste Orange, grated zest of Lemon, grated zest of Almond extract Kirsch Vanilla Eggs Flour Baking powder Apricot jam, warmed with 1 tsp. water Almonds, sliced and toasted Amounts 6 12 1 1 1 1 5 1 2 oz. cup oz. ea. ea. tsp. tsp. tsp. ea. cup tsp. Tbsp. cup
Method 1. Preheat oven to 325F. Butter a 9-inch round cake pan and line it with bakers parchment. 2. In the bowl of an electric mixer with a paddle attachment, cream the butter and sugar. Add the almond paste and flavorings; beat until light and fluffy. 3. Add the eggs and mix until combined. Add the flour and baking powder. Turn the batter in into a prepared pan. 4. Bake for 45 minutes until the cake shrinks back from the sides of the pan and is springy to touch. When the cake is cool, turn it out onto a place. Brush the top with apricot jam and sprinkle with toasted almonds.

SEPTEMBER 2010
73
PEANUT-CRUSTED PORK WIENER SCHNITZEL

Ingredients Pork tenderloin scallops, divided into 4 portions and pounded into thin scaloppini All-purpose flour Peanut flour, light Eggs, large, lightly beaten Dry breadcrumbs, fine Oil, sunflower or canola Butter Salt Pepper Amounts 1 lb.
3 1 3 3 to to
cup cup ea. cup Tbsp. Tbsp. taste taste
Method 1. Combine the all-purpose flour and cup of the peanut flour. 2. Combine the remaining peanut flour with the bread crumbs. 3. Place the flour, eggs, and breadcrumbs in 3 individual shallow dishes. 4. Season the cutlets with salt and pepper. Dredge in the flour, shake of the excess, dredge through the eggs, and then in the breadcrumbs. 5. Heat the oil in a large thick-bottomed skillet; add the butter and heat until the foam subsides. Add 1 schnitzel at a time to the pan and brown on both sides for about 2 to 3 minutes. Transfer to a plate lined with paper towels and place in a 250F oven to keep warm. Repeat with the remaining schnitzel.

SEPTEMBER 2010
74
SAUTED LACINTO KALE WITH GARLIC AND OLIVE OIL

Ingredients Kale greens Olive oil Garlic, minced Chili flakes Amounts 3 1 lb. cup cup tsp.
Method 1. Trim the stems off the kale and chop the leaves coarsely. Blanch the leaves in boiling salted water. Drain and refresh the leaves under cold running water. (The kale can be set aside at this point until just before you are ready to serve it.) 2. Heat the oil in a skillet and saut the garlic for about 1 minute, or until it starts to turn a pale gold. Add the chili flakes. 3. Add the kale, a few handfuls of leaves at a time, and saut until tender, for about 10 minutes, adding a little water if needed. Serve immediately.

SEPTEMBER 2010
75
JICAMA ROLLS WITH PEANUTS AND FRESH BASIL BO BIA

Ingredients Eggs Sea salt Vegetable oil Shallots, thinly sliced Soy sauce, light colored Jicama, peeled and cut into 1/8 thick matchstick strips (about 3 cups) Water Carrot, peeled, and cut into matchstick strips (about 1 cup) Peanuts, peeled, skinless, coarsely chopped Amounts 2 ea. 1 tsp. 4 Tbsp. 3 Tbsp. 1 Tbsp. 1 ea. cup 1 ea. cup
Assembly Shrimp, medium, 26-30 count or 24 ea. larger, split in half lengthwise Chinese sausage, boiled 2 minutes, 1 ea. sliced paper thin on the diagonal Dried rice/tapioca round sheets, plus 24 ea some extra, 6-8 Green leaf lettuce, washed, drained, 1 ea. torn in half lengthwise Asian basil leaves 2/3 cup Hoisin Peanut Sauce (recipe follows) cup Roasted peanuts, chopped, for a 1/3 cup garnish Chili sauce, ground (sambal olek) 1 Tbsp. for garnish
Method 1. To make the egg crpes: Whisk the eggs with half the salt and set aside. Heat one tablespoon of the oil in a large non-stick pan over moderate heat. If the pan is too hot, the crpe will not be smooth. Pour in half of the beaten eggs and quickly swirl to cover the entire pan. Cook until just firm, about one minute, then flip over and cook another minute. Transfer the crpe to a plate. Repeat with the remaining egg batter. When the crpes are cool enough to handle, cut into thin 1/8 thick strips and set aside. 2. Heat the remaining oil in a large pan over high heat. Add the shallots and stir until fragrant, about one minute. Add the jicama and water and cook until just softened, about three minutes. Add the soy sauce and salt and stir another two minutes. Remove from the heat and transfer to a dish and set aside. 3. Set up a work station by placing the ingredients in the order they will be needed.

SEPTEMBER 2010
76
4. Fill a large bowl with hot water. Line a cutting board with a damp smooth towel and place it next to the bowl. Working with two rice sheets at a time, dip one sheet, edge first, in the hot water and turn to wet it completely, about 10 seconds. Lay the sheet down on the towel. Repeat with the other sheet and place it next to the first. This allows you to work with one while the second sheet is being set. 5. Neatly place on the bottom third of the rice sheet the following ingredients in horizontal rows next to one another: one teaspoon each of the egg crpe and carrots and two strips of Chinese sausage. Then place on top of the rows two shrimp halves, two to three Thai basil leaves, on piece of lettuce, two tablespoons of jicama, no juice, and one teaspoon of peanuts. Make sure the fillings are neatly stacked. Fold the bottom edge over, tuck in the sides and roll into a cylinder. Serve whole or cut in half with hoisin peanut sauce on the side.
Recipe credit: Mai Pham, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
77
Yield: 2 cups
Ingredients
HOISIN PEANUT SAUCE

Amounts 1 1 1/3 1 1 Tbsp. tsp. cup cup cup cup cup Tbsp. Vegetable oil Garlic, minced Yellow onion, minced Hoisin sauce Water Rice vinegar Roasted peanuts, finely chopped Chili paste, ground
Method 1. Heat the oil in a small saucepan over medium heat. Add the garlic and stir until fragrant, about 15 seconds. Add the yellow onions and stir for another two to three minutes or until translucent. 2. Add the hoisin sauce, water, and rice vinegar and allow to simmer until thickened, five to seven minutes. Add a little water if the sauce is too thick. Add half of the chopped peanuts and set aside to cool. Transfer the mixture to a sauce dish and garnish with chili paste and remaining chopped peanuts.

SEPTEMBER 2010
78
SPINACH-POTATO PATTIES PALAK KEE TIKKI

Ingredients Amounts lb. cups ea. cup tsp. tsp. tsp. tsp. ea. cup Tbsp. Red potatoes, simmered in water to 2 cover until tender, 20-30 minutes Fresh spinach, stemmed, firmly packed, 4 washed, and finely chopped Fresh hot green chile, finely chopped 1 Fresh cilantro, chopped Garam Masala (recipe follows) 1 Cayenne pepper Black pepper, ground Salt 1 Lemon, juice of Dried breadcrumbs 1 Canola oil 2 Tomato Chutney (recipe follows) Tamarind Chutney (recipe follows)
Method 1. Combine all of the ingredients except the breadcrumbs and oil in a large bowl and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato in the mixture. 2. Spread the breadcrumbs on a plate or shallow bowl. 3. Scoop out about cup of the spinach-potato mixture and dump it into the bowl with the breadcrumbs. Roll it with the palm of your hand to make a ball and coat with the breadcrumbs. Press down to flatten to a 3-inch cake. Press the breadcrumbs evenly onto the patty and put it in a baking dish. Continue to shape the rest of the mixture. When youve covered the bottom of the baking dish with the first layer, cover with plastic wrap and layer the rest of the patties on top. Chill for at least 1 hour. 4. When you are ready to cook, heat 1 tablespoon of oil in a large frying pan over high heat. When the pan is hot, swirl the pan to coat with oil. Place 5 patties in the pan, and cook until they are well browned on one side, about 4 minutes. Turn and brown for 4 more minutes. Turn and cook for an additional minute and remove the patties to a serving platter. Heat the remaining tablespoon of oil in a pan and cook the remaining patties. Serve with chutney.
Recipe credit: Suvir Saran, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
79
GARAM MASALA
Ingredients Dried miniature roses (optional) Cinnamon stick, broken into pieces Bay leaves Cumin seeds Coriander seeds Green cardamom pods Black peppercorns Whole cloves Dried red chile Nutmeg, preferably freshly grated Ground mace Amounts 1 1 2 1/3 1 1 2 1 1/8 Tbsp. ea. ea. cup cup Tbsp. Tbsp. tsp. ea. tsp. tsp.
Method 1. Break the stems off of the rose buds and set aside. 2. Combine the cinnamon, bay leaves, cumin, coriander, cardamom, peppercorns, cloves, and red chile in a frying pan and toast over medium heat, stirring constantly, until the cumin turns uniformly brown, 4 to 5 minutes. 3. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

SEPTEMBER 2010
80
TOMATO CHUTNEY
Yield: 3 cups
Ingredients Canola oil Curry leaves, roughly torn Mustard seeds Cumin seeds Dried red chiles Turmeric Tomatoes, roughly chopped Double concentrated tomato paste or tomato paste Sugar Kosher salt Cayenne pepper Sambhaar or rasam powder or curry powder Amounts 36 2 2 12 3 4.4 9 2 1 1 cup ea. tsp. tsp. ea. tsp. lb. oz. oz. Tbsp. Tbsp. tsp. tsp. tsp.
Method 1. Heat the oil with the curry leaves, mustard seeds, cumin and chiles in a large pot or skillet over medium-high heat until the cumin is browned, about 2 minutes. 2. Add the turmeric and cook until the chiles darken, about 1 to 2 minutes longer. 3. Add the remaining ingredients and cook for 10 minutes, stirring occasionally and pressing the tomatoes against the sides of the pot to mash them if they are not breaking apart on their own. 4. Reduce the heat to medium and cook until the chutney is thick and jammy (if canning, cook until the mixture is very thick), about an additional 20 to 35 minutes (if using hard winter tomatoes, the chutney may cook in less time as there are less tomato juices to reduce), stirring often. 5. Taste for seasoning, transfer to a covered plastic container and refrigerate for up to 1 week.

SEPTEMBER 2010
81
TAMARIND CHUTNEY IMLEE KEE CHUTNEY

Yield: 1 cups
Ingredients Canola oil Cumin seeds Ground ginger Cayenne pepper Fennel seeds Asafetida (optional) Garam Masala (see index) Sugar Tamarind concentrate Amounts 1 1 1 1 3 Tbsp. tsp. tsp. tsp. tsp. tsp. tsp. cups Tbsp.
Method 1. Combine the oil and spices in a medium saucepan over medium-high heat and cook, stirring, for 1 minute. 2. Add the water, sugar, and tamarind concentrate. Bring to a boil, turn the heat down, and simmer until it turns chocolaty brown and is thick enough to coat the back of the spoon, 20 to 30 minutes. Store in the refrigerator in a tightly closed container for up to 2 weeks.

SEPTEMBER 2010
82
FLUFFY BOY (AND GIRL) CORN CAKES

Ingredients Amounts cups tsp. tsp. ea. oz. cups cup All-purpose flour, sifted 2 Baking powder 3 Kosher salt Eggs, large, beaten 2 Del Monte Sweet Corn Cream Style 15 Whole milk 2 BUNGE GoldenAward NT Apple Juice-Braised Pork (recipe follows)
Method 1. Preheat griddle or skillet to 350F. 2. Combine dry ingredients in a mixing bowl. Set aside. 3. Combine eggs, corn, milk and GoldenAward. Stir into dry ingredients, mixing lightly. 4. Bake on lightly greased griddle until golden brown, turning once. 5. Serve topped with braised pork and greens.
Recipe credit: Adam Moore for Bunge Oils, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
83
APPLE JUICE-BRAISED PORK

Yield: 8 portions
Ingredients BUNGE NutraClear NT Canola Oil Pork shoulder Kosher salt Black pepper Apple juice Rosemary Thyme Garlic Method 1. Preheat a large dutch oven over high heat, with canola oil, until smoking hot. 2. Liberally salt and pepper the pork shoulder and sear until dark brown on all sides. 3. Add apple juice, leaving inch of the pork shoulder above the surface of the juice. 4. Create a sachet with the rosemary, thyme and garlic and add to mixture. 5. Cover tightly with foil and a lid and braise in the oven at 275F for 3 to 6 hours, or until pork shoulder easily shreds with a fork. 6. Once cooked, removed sachet and pork. Reduce braising liquid by half and season accordingly. Skim off extra fat. 7. Shred pork and place into a shallow pan. Cover with reduced braising liquid and let cool in its own juices for 24 hours. 8. Reheat, in juices, to prepare for service. 9. Serve hot.
Amounts

SEPTEMBER 2010
84
TIE FIGHTER
Ingredients Prunier VS Cognac Lime juice Peanut orgeat Hibiscus liqueur Amounts 1 a oz. oz. oz. dash
Method 1. Build the cognac, lime, and orgeat in shaker, then strain into a martini glass. 2. Add a dash of hibiscus liqueur over the top of the martini.

SEPTEMBER 2010
85
THURSDAY

SEPTEMBER 2010
86
LIGHT NAPA VALLEY BREAKFAST

Black Bean Omelet with Avocado Salsa Verde Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce Chilaquiles with Shredded Turkey, Black Beans, and Roasted Tomatillo Salsa NORPAC Mixed Vegetable Frittata Evermild Onion and Potato Tortilla with Aoli Peach and Almond Bread Pudding Peanut Cranberry Granola Apple, Almond, and Cranberry Scones Almond, Mission Fig, and Golden Raisin Bread Peanut Cranberry Bread Dr. Peas Breakfast Shake Yogurt Fresh Fruit Almond Butter and Peanut Butter Assorted Fruit Jams and Preserves
Sponsored by Northarvest Bean Growers Association, Norpac Foods, and Monsanto Vegetable Seeds
SEPTEMBER 2010
87
BLACK BEAN OMELET WITH AVOCADO SALSA VERDE

Yield: 4 portions
Ingredients Bean filling Olive oil Scallions, stemmed and chopped Garlic, minced Cayenne Tomato, chopped Black beans, cooked Cilantro, minced Kosher salt and pepper Eggs Kosher salt Butter Jack cheese, grated Avocado Salsa Verde (recipe follows) Amounts 2 1 1 3 to 8 1 1 Tbsp. cup Tbsp. tsp. cup cup Tbsp. taste ea. tsp. Tbsp. cup
Method 1. Heat the oil in a skillet and saut the scallions, garlic, and cayenne for 1 minute; add the tomato and beans and cook until the liquid has evaporated. Season to taste, set aside and keep warm. 2. In a bowl, beat the eggs and salt. Heat an 8-inch skillet over medium-low heat and add the butter and pour in the of the egg mixture. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are nearly set, sprinkle a quarter of the bean mixture over one side; sprinkle with cup grated cheese. 3. Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is melted. Serve with a dollop of avocado salsa verde.

SEPTEMBER 2010
88
AVOCADO SALSA VERDE

Yield: 2 cups
Ingredients Amounts
Avocado, large, ripe, peeled, seeded, 1 ea. and cut in dice Tomato, red or yellow, seeded 1 ea. and cut in dice Red onion, finely chopped 2 Tbsp Serrano chile, seeded and minced 1 tsp. Garlic, minced tsp. Fresh lime or lemon juice 1 Tbsp. Fresh cilantro leaves, chopped 2 Tbsp. Sugar large pinch Salt and pepper to taste Method 1. Carefully combine all ingredients and refrigerate at least 1 hour before serving to allow the flavors to marry.

SEPTEMBER 2010
89
CHILES STUFFED WITH SCRAMBLED EGGS AND BACON WITH CHIHUAHUA CHEESE SAUCE
Yield: 6 portions
Ingredients Whipping cream Chihuahua cheese, packed (see note) Fresh poblano chiles, 4 oz. Bacon slices, coarsely chopped Butter ( stick) Eggs, large, beaten Dried guajillo chile, seeded, sliced very thin Garnish Fresh cilantro sprigs Corn tortilla chips Tomatoes, sliced Amounts 1 cups, plus additional 1 cups 6 12 6 16 2 ea. oz. Tbsp. ea. ea.
as needed as needed as needed
Method 1. Bring 1 cups of cream to a boil in a medium saucepan over medium-high heat; whisk in the cheese. Boil the sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. 2. Char the poblano chiles over a gas flame or in a broiler until blackened. Enclose in a paper bag for 10 minutes. Peel the chiles, leaving the stems intact. Cut 1 slit lengthwise down the side of the chile and carefully remove the seeds. 3. Cook the bacon in a large skillet over medium-high heat until brown and crisp. Using a slotted spoon, transfer to paper towels and drain. Pour the drippings from the skillet. 4. Add butter to the same skillet and melt over medium high heat. Add the eggs and stir gently until softly set, about 4 minutes. Mix in the bacon and season with salt and pepper. 5. Spoon the eggs into the roasted chiles through the slit. Arrange 1 stuffed chile on each plate. Spoon the warm cheese sauce over and garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes. Note: Chihuahua cheese is a melting cheese available in balls, braids, or rounds. It is sometimes labeled queso asadero or queso Oaxaca. Mozzeralla or Monteray Jack may be used as a substitute. The cheese sauce can be made 1 day ahead. Cover and chill. Before serving, rewarm over low heat and thin with cream by the tablespoons, if desired.
Recipe credit: Bon Apptit (May 2003)

SEPTEMBER 2010
90
CHILAQUILES WITH SHREDDED TURKEY, BLACK BEANS, AND ROASTED TOMATILLO SALSA
Ingredients Amounts 20 ea. 2 1 2 to 2 3 2 1 1 2 Tbsp. bu. ea. taste cups Tbsp. cups cup bu. ea. Corn tortilla, wedge cut, deep fried, no salt Canola oil Swiss chard, chiffonade Garlic cloves, minced Salt and pepper Chicken stock Cilantro, chopped Turkey, cooked, shredded Queso fresco Green onions, thinly sliced Radish, trimmed, thinly sliced half moons Roasted Tomatillo Salsa (recipe follows) Frijoles a la Charra (recipe follows)
16 oz. 16 oz.
Method 1. In a saut pan, warm canola and saut the Swiss chard and garlic over medium high heat, until the chard is wilted and tender; season with salt and pepper. 2. Reduce the heat, add salsa, broth, cilantro, turkey, and beans to chard and bring the mixture to a simmer. 3. Adjust the seasoning. Add tortilla chips, stir well, simmer until most of the liquid is absorbed. 4. Portion and garnish with crumbled queso fresco, green onions, and radish.

SEPTEMBER 2010
91
ROASTED TOMATILLO SALSA

Yield: 2 quarts
Ingredients Amounts
Tomatillos, fresh, husked, and washed 3 lb. Serrano chiles, stemmed only 3 ea. Onions, chopped 1 lb. Garlic cloves, peeled 4 ea. Vegetable oil 2 Tbsp. Cilantro, roughly chopped, with stems 1 bu. Lard cup Chicken stock or broth 1 pt. Salt and pepper to taste Method 1. Place the washed tomatillos, onions, garlic, and chiles on a half-sheet tray. Toss with the oil and roast in a 350F oven for 10 minutes. There should be a little color on the vegetables. Set aside to cool. 2. Place the cooked tomatillo mixture in a blender with the cilantro and pure in small batches with enough water to aid in the pureing. 3. Heat the lard in a sauce pot and set over medium-high heat. When smoking, pour the pured mixture in all at once and stir constantly for 2 to 3 minutes. Add the stock, return it to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt and black pepper. Chill until needed. Note: When making this for a vegetarian plate substitute vegetable oil for the lard and water or vegetable stock for the chicken stock.

SEPTEMBER 2010
92
FRIJOLES A LA CHARRA
Yield: 20 portions
Ingredients Black beans, rinsed and picked over Chicken stock Cumin, whole, toasted Oregano, dried Black pepper Bacon, rind removed, minced Lard or vegetable oil Onions, minced Serrano chiles, minced Garlic cloves, minced Tomatoes, medium dice Salt Amounts 3 as 2 1 to 12 2 1 5 6 2 to lb. needed Tbsp. Tbsp. taste oz. oz. lb. ea. ea. lb. taste
Method 1. Soak the beans overnight in three times their volume of water. 2. Drain the beans from their soaking liquid. Place the beans and enough chicken stock to cover beans by 1 inch in a large saucepan. Toast and grind the cumin and add it to the pot with the oregano and pepper. Bring it to a simmer and cover it with a lid while cooking. 3. Meanwhile, render the bacon until crisp and brown. Add the lard, onions, garlic, chiles, and tomatoes. Continue to cook until the vegetables are soft but not browned, about 10 minutes. Add this mixture to the beans and continue to simmer all together until the beans are tender and splitting apart. Add more stock to the beans if necessary during cooking to keep the beans covered by only 1 inch. 4. Season with salt and black pepper to taste. 5. Hold hot for service. Serve the beans in a small earthenware crocks on the plate. Note: If making for the vegetarian plate, omit the bacon, substitute vegetable oil for lard and water for the stock.

SEPTEMBER 2010
93
NORPAC MIXED VEGETABLE FRITTATA

Yield: 8 portions
Ingredients Norpac Mixed Vegetable Blend Fresh basil leaves Eggs, large Kosher salt Parmiagiano-Reggiano cheese Extra virgin olive oil Thyme leaves, chopped Red pepper flakes Scallions, white part only, thinly sliced Shallots, peeled and thinly sliced Fresh mozzarella, unsalted, sliced into 8 rounds Amounts 1 16 10 1 2 18 2 lb. ea. ea. Tbsp. cups cup tsp. tsp. ea. ea. lb.
Method 1. Preheat the oven to 375F. 2. Stack 8 of the basil leaves, roll lengthwise, and cut crosswise into thin strips; set aside. 3. Whisk the eggs, teaspoon of kosher salt, teaspoon of ground peppercorns, and 1 cup of Parmesan cheese together in a large bowl and set aside. 4. Heat the olive oil with thyme, pepper flakes, and remaining teaspoon of ground pepper in an oven-safe large skillet or paella pan over medium-high heat and cook, stirring occasionally, until the thyme is fragrant and slightly fried. Add the scallions, shallots, and cook 1 minute. 5. Add the mixed vegetables and remaining salt, and cook, stirring occasionally, until the vegetables are soft but still al dente. 6. Pour the eggs over the vegetables; reduce heat to low, and cook until you can see that the eggs are setting on top of the vegetables, about 5 minutes. Arrange the mozzarella slices on top of the eggs and lay 1 basil leaf on each mozzarella slice. 7. Sprinkle the sliced basil and the remaining 1 cup of Parmesan over the top of the frittata. Bake until the top of the frittata is browned and puffy, 18 to 20 minutes. Remove it from the oven. Slice and serve immediately. Note: Broil the frittata if you like it extra dark. If you cannot find unsalted mozzarella, use salted and reduce the salt by 1 teaspoon.

SEPTEMBER 2010
94
EVERMILD ONION AND POTATO TORTILLA WITH AOLI TORTILLA ESPAOLA

Yield: 6 portions
Ingredients Olive oil Potatoes, cut into 1/8 slices Evermild Onions, large, thinly sliced Salt Eggs Aoli (recipe follows) Amounts 5 1 2 6 cup ea. ea. tsp. ea.
Method 1. Heat the oil in a large skillet, add the potatoes and onions and salt lightly. Cook slowly over medium heat, turning occasionally until potatoes are tender but not brown. Keep potatoes separated. 2. In a large bowl, beat eggs and salt lightly. Drain the oil from the potatoes, reserve 3 tablespoons to be reused. 3. Add potato mixture to eggs, submerging completely (see note.) Let stand for 10 minutes. 4. Heat 2 tablespoons of the reserved oil in a large saut pan until hot. Add the potato and egg mixture. Lower heat to medium. 5. Shake the pan occasionally to prevent sticking. When the bottom of the tortilla is lightly browned, place a large plate over the pan and flip the tortilla upside down onto the plate. 6. Add 1 tablespoon of oil to the sides of the pan and slide uncooked side of the tortilla back into the pan. Round the sides with a spatula. Cook until browned, transfer to a plate, let rest five minutes before serving. Serve with aoli. Note: For tortilla Espaola trufada: Add thinly sliced black truffle at this point.
Recipe credit: Adapted from a recipe by Jos Menndez (Plcido Domingo Restaurant, New York City, NY)

SEPTEMBER 2010
95
AOLI
Ingredients Amounts Garlic cloves, finely chopped (about 6) 1 Tbsp. Kosher salt to taste Egg yolks, large 2 ea. Lemon juice 3-4 Tbsp. Extra virgin olive oil 1 cups Method 1. Bring all ingredients to room temperature. Pour the oil into a squeeze bottle. 2. Place the garlic in a mortar and grind to a fine paste with a little salt. 3. Drop the egg yolks into the container of a blender or food processor. Add 1 or 2 tablespoons of lemon juice and blend. With the machine running, gradually add the olive oil, a few drops at a time, until mayonnaise is emulsified. Add the garlic and remaining lemon juice to taste. Salt to taste.
Recipe credit: Joyce Goldstein, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved. .

SEPTEMBER 2010
96
PEACH AND ALMOND BREAD PUDDING

Ingredients Orange supremes Almond slivers, toasted Custard Sugar Vanilla Eggs Salt Milk Orange juice, fresh squeezed Orange zest Grand Marnier Norpac IQF Peaches Brioche, sliced Amounts 10 oz. cup 8 oz. 1 tsp. 8 ea. pinch 2 cups 2 cups 1 Tbsp. 1 oz. 3 cups 12 slices
Method 1. Zest oranges on a microplane to produce two tablespoons of orange zest 2. Peel and supreme the oranges, saving any juice. 3. Squeeze additional oranges to make 2 cups. 4. To make the custard, cream together the sugar, vanilla, eggs and salt. Add the milk and juice, mix well, strain. 5. Brush brioche slices with melted butter and toast them. Cut them into quarters and proceed to build the bread pudding. 6. Layer the half of the toasted bread in a 9 by 12-inch cake pan, spread the peaches over the bread, top with the other half of the brioche, and sprinkle with the supremes and almonds. 7. Pour the custard over the brioche and let stand for 30 minutes. 8. Bake in a hot water bath in a 350F oven until firm, about 45 minutes.

SEPTEMBER 2010
97
PEANUT CRANBERRY GRANOLA

Ingredients Rolled oats Rye flakes Multigrain flour Brown sugar Maple sugar Coconut, unsweetened Sesame seeds Flax seeds Peanuts Soybean oil Honey Cranberries, dried Amounts 26 8 6 3 10 11 11 15 11 oz. oz. oz. oz. oz. oz. oz. oz. oz. oz. oz. oz.
Method 1. Mix all the dry ingredients except the cranberries. 2. Add the oil and the honey. 3. Spread on a sheet pan and bake in a 250F oven, stirring every 15 minutes. This could take 1 to 2 hours. The nuts and the grains should be toasted and golden in color. Stir in the dried cranberries and bake for another 15 minutes. 4. Cool and store in a sealed container.

SEPTEMBER 2010
98
APPLE, ALMOND, AND CRANBERRY SCONES

Yield: 12 scones
Ingredients Whole wheat flour Oats, rolled, raw Flax seed, ground Almond flour Brown sugar Sugar Baking powder Baking soda Salt Wheat germ Cinnamon Butter, cold Almonds, toasted, chopped Cranberries Yogurt, skim milk Egg Apple, raw, shredded Amounts 121 96 24 72 72 48 1 24 g g g g g g tsp. tsp. tsp. g tsp.
72 g 96 g 96 g 145 g 1 ea. 50 g
Method 1. Soak the currants 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. Cut the cold butter into cubes and add it to the mixing bowl. 4. On low speed, rub the butter into the dry ingredients until the mixture is slightly mealy. Add the almonds and currants. Mix until combined. Add the yogurt mixture to the mixing bowl and pulse the mixer until just comes together. 5. 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. 6. Using a #12 scoop, scoop the scone batter onto a lined sheet pan. Press the mounds lightly and brush them with buttermilk. 7. Bake in a convection oven at 325F or at 350F in a still oven until the edges of the scones are browned and the scone is firm in the center when pressed.

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ALMOND, MISSION FIG, AND GOLDEN RAISIN BREAD

Yield: 3,532 grams
Ingredients Flax seed Rye flakes Sesame seed Oat flakes Water Salt Figs, dried Golden raisins Soy oil Bread flour Whole wheat flour Wheat germ Fresh yeast Water from soaked fruit Honey Salt Bread dough (pate fermente) Almonds, toasted, chopped Amounts 65 65 65 65 329 10 g g g g g g
165 g 165 g45 g 1032 152 17 97 757 63 63 144 233 g g g g g g g g g
Method 1. Combine the flax, rye, oat flakes, sesame seeds, water, and salt in a plastic container. Allow the mixture to soak overnight. 2. Soak the figs and raisins in water for 30 minutes. Drain and reserve water. 3. In a stand mixer fitted with a dough hook, add the soy oil and the reserved water from the soaked fruit. 4. Add the honey and the soaked grain. Next add the bread and whole wheat flour and the wheat germ. Lastly add the yeast and the salt on opposite sides of the bowl. Mix on low speed for 4 minutes. The dough should be soft and elastic. 5. Add the soaked fruit and the almonds and mix on speed 1 until just combined. Put the dough into a lightly oiled container. Allow to rise for 45 minutes at 78F. Fold the dough and let it rest for 30 minutes. 6. Divide the dough into 300-gram pieces and shape into a log. Allow to rest on the bench for 15 minutes. Shape into a short baguette. Place on a lightly floured couche with the seam side up. Let it proof for 25 to 30 minutes at 78F. 7. Place seam side down onto loader or peel. Slash three times down the top. Bake at 420F with steam directly on the deck. Vent half way through the bake. 8. Total bake time should be about 25 to 30 minutes. Allow to cool completely on a wire rack.

SEPTEMBER 2010
100
DR. PEAS BREAKFAST SHAKE

Yield: 1 shake
Ingredients Low-fat soy milk Blueberries, fresh or frozen Raspberries or strawberries Banana Oatmeal, raw Walnut halves Protein powder* Flaxseed (women only) Orange Juice concentrate Amounts 1 1 3 1 1 1 cup cup cup ea. cup ea. Tbsp. Tbsp. tsp.
Method 1. Combine all the ingredients in a blender. Add water to achieve the desired consistency. Note: 1 tablespoon of Naturade (registered name) vegetable protein powder contributes 15.3 mg. isoflavones, 8.7 mg. genistein, 5.3 mg. diadzein, 1.3. mg. gycitein.
Recipe credit: Dr. Heather Pea

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101
MORNING BREAK
Sponsored by California Olive Ranch and CH Robinson

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102
LIME AND OLIVE OIL SORBET

Yield: 1 quarts
Ingredients Water Sugar Lime juice Extra virgin olive oil Egg white, large Lemon zest, grated Amounts 1 1 1 1 1 1 cups cups cups cups ea. tsp.
Method 1. Heat the water and the sugar together until they boil and then remove from the heat and allow the resulting syrup to cool. 2. Add all the remaining ingredients to the syrup from step one and whisk together to combine. Place the mixture into an ice cream freezer and churn according to the manufacturers instructions.
Recipe credit: Adapted from a recipe by Chef Gerald Gass for McEvoy Olive Oil

SEPTEMBER 2010
103
FRESH MANGO-KIWI COMPOTE

Yield: 1 cup
Ingredients Mango, ripe Honey Lemon juice Lemon zest Kosher salt Kiwis, peeled and fine diced Amount 1 3 1 2 ea. Tbsp. tsp. tsp. tsp. ea.
Method 1. Peel half the mango and cut off the meat of the fruit. Proceed to slice into long flat rounds, then cut into -inch small dice. Repeat the process with the other half; you should have about 1 cups of diced mango. Take any of the excess mango and diced very fine, combine with the diced mangoes and set aside in a small bowl. 2. To the bowl, add the honey, lemon juice, and lemon zest and toss to combine. Add the salt and toss again. 3. Peeled and dice the kiwis smaller than the mango dice and add to the bowl. Let macerate for 1 hour before serving.

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HAND-HELD AND FULL OF FLAVOR! STREET FOOD CONCEPTS FOR AMERICAN MENUS

SEPTEMBER 2010
105
CHICKPEA, PEANUT, AND VEGETABLE BURGERS

Yield: 8 portions
Ingredients Red potatoes Carrot, medium, quartered Red onion, small, quartered Serrano chiles, quartered Chickpeas, cooked Cilantro, roughly chopped Peanut flour, dark roast Garam Masala (see index) Dried mango powder (amchur) Toasted cumin powder Cayenne pepper Kosher salt Black peppercorns, cracked Peanut flour, light roast Roasted salted peanuts, coarsely chopped Peanut oil, for greasing grill grates Peanut oil Buns or pita bread Tomato, small, quartered Amounts 1 1 1 2 2 1 1 1 1 2 1 1 lb. ea. ea. ea. cups cup cup tsp. tsp. tsp. tsp. tsp. tsp. cup cup
cup 8 ea. 1 ea.
Method 1. Bring a large pot of water to a boil. Add the potatoes and boil until they are knife tender, about 30 to 40 minutes, depending on their size. Drain, cool, peel, quarter and set aside. 2. Place all of the remaining ingredients except for the light roasted peanut flour, chopped peanuts, and peanut oil into the bowl of a food processor and process until fine. Add the potatoes and pulse to incorporate. Transfer the mixture to a bowl, fold in the chopped peanuts, cover with plastic wrap, and refrigerate for at least 2 hours or overnight (chilling makes the mixture easier to handle). 3. Place the light roasted peanut flour in a shallow dish. Form the mixture into 8 thick, equal patties and gently press each in peanut flour, coating the patty on all sides. Place the patties on a plate, cover with plastic wrap and refrigerate for at least 2 hours or overnight ( at this point, the patties can be placed on a baking sheet and frozen; after freezing, individually wrap in plastic wrap and place in resealable plastic bags for up to 2 months). 4. Heat your grill to a medium-high heat (you should be able to hold your hand 5 inches above the grate for no more than 3 to 4 seconds). Pour some peanut oil into a small bowl. 5. Wad up a couple paper towels and dip them into the oil. Using tongs, rub the oiled paper towels onto the grill grate to grease it. Brush one side of each patty with some peanut oil and place the oiled side on grill.
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6. Brush the top of the patty with more peanut oil. Cook until each side is browned and crisp, about 8 to 12 minutes without moving (if you move the patty, it will lose its crust and may crumble). Serve on buns or in pita with ketchup. Note: Vegetarians in India arent interested in replicating the flavor or texture of meat, so when you bite into this burger and encounter its creamy, soft texture, dont be surprised! When my sisters husband, Ajit, makes vegetable cutlets, he creates them in three degrees of spiciness: very mild for Karun, my nephew, spicy for Charlie and myself, and incendiary for my sister Seema and himself. Its easy to adjust the amount of heatjust divide the mixture before forming into patties and add more or less jalapeos and cayenne depending on your heat tolerance. These burgers are excellent topped with any kind of chutney, grilled onions and roasted peppers. Or do as I do and eat on a soft bun with lots and lots of ketchup. They are also excellent pan-fried in canola oil.

SEPTEMBER 2010
107
BREAD PAKORAS
Yield: 6 portions
Ingredients Amounts cups cups tsp. ea. ea. cup Tbsp. tsp. tsp. tsp. tsp. tsp. tsp. ea.
Canola oil 4 Chickpea flour (besan) 1 Baking soda Red onion, large, very finely chopped 1 Jalapeo, very finely chopped (seeded 1 and ribbed for less heat) Fresh cilantro leaves, very finely chopped 1 Chaat masala 1 Carom seed (ajwain) Garam Masala (see index) Cayenne pepper Turmeric, ground Kosher salt 2 Black pepper, freshly ground Sandwich bread slices, white, wheat, or 6 multi-grain, halved diagonally Tomato Chutney or Tamarind Chutney (see index)
Method 1. Heat the oil in a deep skillet or medium saucepan (you will only be able to fry one pakora at a time if you use a medium saucepan) to 350F to 375F on a digital thermometer over high heat. There should be about 2 inches in the pan. Add more if needed. 2. While the oil heats, whisk the chickpea flour, baking soda, onions, jalapeos, cilantro, and spices together in a large bowl. While whisking, gradually pour in 1 cups of lukewarm water until you have a thick batter. 3. Dip a bread triangle, making sure that it is nicely coated on both sides, and carefully slide it into the hot oil. If you are using a deep skillet, then repeat with another bread slice, taking care not to overcrowd the pan. 4. The bread should float to the top immediately and be surrounded by lots of tiny bubbles. 5. Drizzle 1 teaspoon of batter of the top of the bread and baste the top with hot oil to set the batter. Fry until golden brown, about 5 minutes, and then carefully flip the bread slice over and fry the other side until golden brown. 6. Using a kitchen spider or slotted spoon, remove the pakora from the oil and set it aside on a paper towel-lined plate to drain. Repeat with the remaining bread. The pakora can be held on a baking sheet in a 250F oven while the remaining pakoras fry. Serve warm with chutney or ketchup on the side. Note: A variation on this dish is a Double Decker Bread Pakora. Season mashed potatoes with a pinch of cayenne, some chaat masala, lime juice, chopped jalapeos, and chopped cilantro. Spread a few tablespoons between two slices of bread, dip the sandwich in the
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pakora batter, and then fry it. If you have mint or tamarind chutney, spread the bread with some before layering on the mashed potatoes.

SEPTEMBER 2010
109
SWEET POTATO CHAAT

Yield: 6-8 portions
Ingredients Sweet potatoes, medium Canola oil Kosher salt Cumin, toasted Chaat masala Cayenne pepper Limes, cut into wedges Amounts 5 4 1-2 1-2 1-2 - 2 ea. (2 lbs.) cups Tbsp. Tbsp. Tbsp. tsp. ea.
Method 1. Heat your oven to 450F. Prick the sweet potatoes with a fork and then place them on an aluminum foil-lined baking sheet. Bake until the skins are baggy and the flesh gives to slight pressure, about 1 hour (less for small sweet potatoes and longer for large ones). Set the potatoes aside to completely cool and then peel and chop them into cubes. Reduce the oven temperature to 350F. 2. Heat the canola oil in a large pot or wok until it reads between 325F and 350F on a thermometer. Using a slotted spoon, add about of the potatoes (take care not to overcrowd the pot, otherwise the oil will cool) and fry, stirring, turning and breaking the potatoes apart if they stick together. Fry until they are blistered and browned, about 4 to 6 minutes. Transfer them to a paper towel-lined plate and set them aside or keep them warm on another baking sheet in the hot oven. Let the oil return to 325F to 350F before frying the remaining batches of potatoes. 3. Once all of the potatoes are fried, transfer them to a bowl and toss with a few pinches of kosher salt, toasted cumin powder, chaat masala, a pinch of cayenne and some fresh lime juice. 4. Taste and adjust with additional spices or lime juice as you like. Serve while hot or at room temperature. Note: I recall the amazing char-grilled smell of shaker kandi, Sweet Potato Chaat, almost as fondly as I recall its flavor. As a child, I remember how vendors would approach my gate pushing their rustic old-world wooden carts outfitted with big griddles and fueled by burning coals, ready to provide my brother, sister, and myself with this most delicious after school snack. The sweet potatoes were cooked until sugary and tender over hot coals and then were cut into cubes, fried, and tossed with spices like chaat masala, lime juice, cumin and salt. Sweet, sour, salty and savory, growing up in India was truly a feast for my senses. Though traditionally a street food, these potatoes make a welcome, exotic addition to any holiday or autumn table. Or, for fun, serve as a passed hors doeuvres in little paper cones.

SEPTEMBER 2010
110
HANOI RICE NOODLES WITH GRILLED PORK BUN CHA HANOI

Yield: 8 portions
Ingredients Scallions, sliced into thin rings Shallot, minced Fish sauce Caramel Sauce (recipe follows), or 2 tsp. brown sugar Salt Black pepper, freshly ground Canola oil Pork shoulder, sliced thin across the grain Pork, ground Yellow onions, chopped Amounts 4 2 2 1 1 2 1 ea. ea. Tbsp. Tbsp. tsp. tsp. Tbsp. lb.
1 lb. cup
Accompaniments Dried bun rice vermicelli, cooked 1 1/3 lb. until soft but still firm, 4 to 5 minutes, rinsed and drained Table Salad (see index) Vietnamese Dipping Sauce (see 5 cups index)
Method 1. Combine the scallions, shallots, fish sauce, caramel sauce, salt and pepper in a mixing bowl and stir to blend. Divide the marinade equally into 2 separate bowls. In 1 bowl, add the oil and pork and toss so the meat is evenly coated. Let it marinate for 20 minutes. In the second bowl, combine the ground pork and onions and mix well. Shape the ground pork into patties about 2 inches wide and inch thick. Set them aside until ready to cook. 2. Set the dining table with a platter of noodles and table salad. Transfer the sauce to 4 small bowls. Serve each guest with a bowl of dipping sauce and another bowl to eat from. 3. Preheat a grill or broiler to high heat. Grill the pork slices and pork patties until the meat is done and the edges are nicely charred on both sides (you can also cook in a frying pan). Transfer to a serving plate. 4. To eat, place a few slices of pork and pork patties in the dipping sauce and let them marinate for a few minutes. Invite guests to serve themselves by placing the noodles, herbs and meat in their bowl and drizzle some sauce on top.
Recipe credit: Mai Pham, a as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

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Yield: cup
Ingredients Sugar Water, boiling
CARAMEL SAUCE
Amount cup 1/3 cup
Method 1. Place the sugar in a small, heavy bottomed saucepan over moderate heat. The sugar will melt and start to caramelize in about 2 to 3 minutes. Stir a few times (the edges will start to brown fast) and let the mixture bubble until it turns dark brown, about another minute or so. Quickly but carefully remove the pan from the heat and slowly stir in the boiling water. Stand back as the mixture might splatter. Set aside to cool. If stored in a tight-lidded jar at room temperature, this sauce will keep up to 1 month.
Recipe credit: Mai as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

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Yield: 6 portions
Ingredients
TABLE SALAD RAU SONG

Amounts 1 head ea. 2 cups 5-6 ea.
Leaf lettuce, red or green, leaves separated, washed and drained Cucumber, thinly sliced Bean sprouts Sprigs each of mint, Asian basil, rau ram and green perilla or any herb combination
Method 1. Arrange the greens in an attractive manner on one side of a large platter. Place the cucumbers, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve. Note: If a table salad accompanies a grilled meat dish, you can also serve presoaked rice papers on the side. Just layer some lettuce in between the rice sheets so they dont stick. Another way is to allow guests to wet the rice sheets themselves by soaking them in a bowl of warm water at the table.

SEPTEMBER 2010
113
VIETNAMESE DIPPING SAUCE NUOC CHAM

Yield: 1 cup
Ingredients Thai bird chiles, or 1 serrano chile Garlic cloves, sliced Sugar Water, warm Lime juice, fresh Fish sauce Carrots, finely shredded, for garnish (optional) Amounts 3 1 3 2/3 1 2 ea., or to taste ea. Tbsp. cup Tbsp. cup +1 Tbsp. Tbsp.
Method 1. Cut the chiles into thin rings. Remove 1/3 of the chiles and set aside for garnish. 2. Place the remaining chiles, garlic and sugar in a mortar and pound into a coarse, wet paste. 3. Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. 4. Set aside for 10 minutes before serving.

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114
CRISPY SPRING ROLLS

Yield: 25 pieces
Ingredients Amounts oz.
Dried bean thread noodles, soaked 1 in hot water for 30 minutes, drained and cut into pieces (about 2/3 cup) Shiitake mushrooms, sliced thin, slightly sauted Onion, minced and squeezed dry 1 Carrot, peeled, grated and 1 squeezed dry Green onions, thinly sliced 3 Egg 1 Fish sauce 2 Garlic, minced Salt Sugar 2 Ground black pepper Crabmeat Ground pork Spring roll wrappers, thin 15 Cornstarch 2 Water 1/3 Canola oil, for frying Accompaniments Table Salad (see index) Vietnamese Dipping Sauce (see index)
cup ea. ea. ea. ea. Tbsp. Tbsp. tsp. tsp. tsp. lb. lb. ea. Tbsp. cup
Method 1. In a mixing bowl, combine the bean thread noodles, mushrooms, onions, carrot and green onions. Set aside. 2. In another large mixing bowl, beat the eggs then add the fish sauce, garlic, salt, sugar and black pepper. Add the crabmeat and pork and using a fork, break up the meat so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside. 3. In a small sauce pan, combine the cornstarch and water. Stir often to prevent sticking and bring to a boil. If it is too thick, add more water. This is the glue to seal the edges of the wrapper. 4. Cut the wrappers in half diagonally. You will have 2 equal size triangles. Starting with the longest side towards you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide. Fold the 2 sides of the wrapper in and roll to enclose. Dab a little cornstarch mixture along the edges (do not over glue) and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.
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5. To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. The rolls should float and not touch the pan. Heat oil to about 325F. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls for about 3 to 4 minutes on each side, turning often until they are nicely brown and crisp. If they brown before that, reduce the heat as the oil is too hot. Remove the cooked spring rolls from heat and drain on paper towels. Serve immediately with dipping sauce and table salad.

SEPTEMBER 2010
116
SOY-LIME DIPPING SAUCE NUOC TUONG PHA

Yield: 1 cup
Ingredients Garlic clove Fresh Thai bird chiles Sugar Soy sauce Lime juice, with pulp Water Amounts 1 2 2 1/3 2 ea. ea. Tbsp. cup Tbsp. cup, or to taste
Method 1. Place the garlic, chiles, and sugar in a mortar and pound into a paste (you can also chop the garlic and chiles by hand). Transfer to a small bowl and add the soy sauce, lime juice, and water. Stir until well blended. This sauce will keep up to 3 weeks in the refrigerator in a tight-lidded jar.

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117
Yield: 4 portions
CARAMELIZED PORK IN CLAYPOT WITH WATERMELON CUBES

Amounts 3 2 2 1 3 3 1/3 2 Tbsp. ea. ea. lb. Tbsp. Tbsp. cup ea.
Ingredients Canola oil Garlic cloves, minced Shallots, chopped Pork sirloin, cut into bite-size pieces Caramel Sauce (see index) Fish sauce Chicken stock or water Green onions, thinly sliced on the diagonal, for garnish Ground black pepper, for garnish Watermelon, cut into 2/3 cubes
tsp. 1 cup
Method 1. Heat the canola oil in a 1-quart claypot or medium stir-fry pan over moderate heat. Add the garlic and shallots. Stir-fry until fragrant, 2 to 3 minutes. 2. Add the pork and toss until the pork turns almost white, about 2 minutes. Add the caramel sauce and stir for 1 more minute until pork absorbs the sauce. Add the fish sauce and chicken stock and cook over low heat until pork is tender and sauce has slightly caramelized, 12 to 15 minutes. Remove from heat and serve right out of the claypot, if using. Garnish with green onions and black pepper and serve with watermelon dish on the side.

SEPTEMBER 2010
118
CITRUS SALAD WITH ROASTED PEANUTS

Yield: 4 side portions
Ingredients Amounts cup cup
Carrot strips, matchstick, soaked in 1/3 ice water for 30 minutes and drained Cucumber strips, matchstick, soaked 1/3 in ice water for 30 minutes and drained Pomelo, grapefruit and orange segments 1 (or other citrus segments), cut into bite-sized pieces Vietnamese Dipping Sauce (see index) Asian basil leaves, coarsely chopped 20 Cilantro, chopped 1 Thai bird chile, chopped 2 Roasted peanuts, chopped 2
cup
cup ea. Tbsp. Tbsp. Tbsp.
Method 1. Place the carrots, cucumbers, citrus, dipping sauce, basil, cilantro, chile, and peanuts in large bowl, and toss gently. Serve immediately.

SEPTEMBER 2010
119
THAI SWEET MANGOES WITH STICKY RICE

Yield: 8 portions
Ingredients Rice Sticky rice, soaked for 4-6 hours or overnight Coconut milk Sugar Salt Pandanus leaves (optional) Coconut topping Coconut milk Sugar Salt Cornstarch Ripe mangoes, thinly sliced, or as needed Sesame seeds, toasted Amounts 2 cups 1/3 2 1 2 cup cup Tbsp. ea. cup cup tsp. Tbsp. ea.
2 Tbsp.
Method 1. Drain the soaked rice and steam just until the grains are soft and a bit firm, about 25 minutes. The rice kernels should still be soft and fluffy, not sticky or pasty. 2. While rice is steaming, combine the coconut milk, sugar, salt, and pandanus leaves in a bowl and mix well; cook over medium heat just until the sugar has dissolved and set aside. 3. When the sticky rice in done, transfer to a large mixing bowl. While the sticky rice is still hot, add the coconut milk mixture. Using a rubber spatula, gently stir to coat the rice with the coconut milk mixture. Cover with plastic wrap and set it aside for 15 minutes to allow the rice to absorb the sauce. 4. For the coconut topping: Combine the coconut milk, sugar, and salt in a small saucepan; bring to a boil and reduce the heat. In a small bowl, blend the cornstarch with 1 tablespoon of water and mix well to dissolve. While the coconut milk is simmering, slowly drizzle in the slurry, stirring constantly. Return to a boil, immediately remove from the heat, and set aside. 5. To serve, place a small amount of sticky rice onto a place with mango slices arranged on the side. Pour 1 to 2 tablespoons of the coconut topping over the sticky rice and sprinkle with toasted sesame seeds.

SEPTEMBER 2010
120
SOUTHERN BARBECUE LUNCH

FAMILY-STYLE AT TABLES
Boiled Peanuts Deviled Pickled Eggs Butter Bean and Corn Succotash Old Fashioned Coleslaw Charred Sweet Onion and Peach Salad with Spiced Peanut Bacon Vinaigrette Jalapeo Corn Muffins with Maple Icing West African Sweet Potato and Peanut Soup
BARBECUE STATION
Barbecued Pork Ribs Slow-Roasted Dry-Aged Pork with Sauces South Carolina Sweet Mustard Barbecue Sauce Georgia Barbecue Sauce Justins Barbecue Sauce East Carolina Barbecue Sauce
HOT SUMMER FOODS STATION

Baked Peanuts Buttermilk Peanut Fried Chicken Corn Pudding Sweet Potato Fries
DESSERT
Virginia Peanut Pie
Sponsored by Bunge Oils and the National Peanut Board

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Yield: 1 pound
Ingredients
BOILED PEANUTS
Amounts 1 lb. cup 8 cups
Raw peanuts, in shell, well rinsed Kosher salt Water
Method 1. Place all ingredients in a stockpot. Bring to a boil and cover; boil for 2 to 3 hours, or until the peanuts are done.

SEPTEMBER 2010
122
DEVILED PICKLED EGGS

Yield: 25 to 30 halved eggs
Ingredients Pickled Eggs (recipe follows) Mayonnaise Dijon mustard Shallots, minced Parsley Sugar Apple cider vinegar Madras curry powder Sriracha hot sauce Salt Black pepper Amounts 10 2 2 1 2 1 1 2 to to ea. Tbsp. tsp. Tbsp. tsp. tsp. Tbsp. tsp. tsp. taste taste
Method 1. Remove the yolks from the halved eggs and place in a stainless bowl. Set the egg whites aside. 2. Combine the remaining ingredients (except for the egg whites) with the egg yolks and blend very well until the mixture is smooth. Season with salt and pepper. 3. Using a pastry bag, pipe the yolk mixture into the center of the egg whites and sprinkle each deviled egg with paprika.

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Yield: 12 eggs
Ingredients
PICKLED EGGS
Amounts 12 2 2 4 2 1 1 2 3 ea. cups cup ea. ea. tsp. tsp. Tbsp. ea. ea. Tbsp. cup
Eggs, hard boiled Red wine vinegar Apple cider wine Shallots, medium-size, sliced Garlic cloves, sliced Black peppercorns Allspice Red pepper flakes Whole cloves Bay leaves Smoked paprika Green onion tops
Method 1. Combine all of the above ingredients in a saucepan, except for the green onion and the eggs. Bring to a boil. 2. In a non-reactive container, pour the hot liquid over the cold eggs and the green onion and let stand for several days.

SEPTEMBER 2010
124
BUTTER BEAN AND CORN SUCCOTASH

Yield: 8 portions
Ingredients Green butter beans, fresh Water Salt Vidalia onion, small, small dice Garlic clove Chicken stock Corn niblets, uncooked Butter, whole Parsley, chopped Heavy cream Salt Black pepper Amounts 2 2 2 1 1 2 2 4 to to cups qt. Tbsp. ea. ea. cup cups Tbsp. Tbsp. cup taste taste
Method 1. Bring the water and salt to a rolling boil. Add the butter beans and cool until tender, 20 minutes. Shock the pot in ice water to quickly stop the cooking process. Set aside. 2. Add butter to a pan and saut the onions until they are soft. Add in the chopped garlic. 3. Add the corn to the pan, then the stock, and cook until the stock is reduced to a glaze. 4. Toss in the butter beans and cream, and reduce the cream until glazed. 5. Season to taste and sprinkle with parsley.

SEPTEMBER 2010
125
OLD-FASHIONED COLESLAW
Ingredients Cabbage, green, shredded Carrots, grated Red onion, thinly sliced Green onions, chopped Cayenne pepper Mayonnaise, homemade preferred Dijon mustard Apple cider vinegar Lemon, juice of Sugar Celery seed Kosher salt Black pepper, freshly ground Amounts 1 2 1 2 1 1 1 a to to hd. ea. ea. ea. tsp. cups cup Tbsp. ea. pinch tsp. taste taste
Method 1. Toss the cabbage with 1 teaspoon of salt; cover with cold water and refrigerate for 4 hours. 2. Drain the cabbage well, using a towel to remove the extra water. 3. Combine the cabbage, carrots, red, and green onions; set aside. 4. Combine the mayonnaise, cayenne, Dijon mustard, vinegar, lemon, sugar, and celery seed. 5. Combine the cabbage mixture and the mayonnaise mixture; season with salt and pepper.

SEPTEMBER 2010
126
CHARRED SWEET ONION, PEACH, AND CHEVRE SALAD WITH SPICED PEANUT BACON VINAIGRETTE
Yield: 8 portions
Ingredients Sweet onions, large Olive oil Peaches, large, ripe Chevre, fresh Vinaigrette (recipe follows) Smoked bacon, cut into lardons and cooked until golden brown but still chewy Spiced Peanuts (recipe follows), chopped Fleur de sel Black pepper Extra virgin olive oil Balsamico, 12 year aged Amounts 3 3 4 2 ea. Tbsp. ea. oz.
2 oz.
cup to 4 tsp. taste cup Tbsp.
Method 1. Slice the onions into 1-inch rounds and peel. Coat with olive oil, season with salt and pepper, and grill over high heat until well charred and beginning to get soft,making sure to keep the rounds intact. Remove from grill and rub off the char with a lint-free towel. Carefully separate into rings and reserve. 2. Pit the peaches and slice as you would if making a cobbler. 3. To build: Artfully arrange the peaches and onions to build a miniature tower using the loops to capture the wdges. Quenelle the cheese and lean against the tower. Spoon vinaigrette over the tower and place some bacon and spiced peanuts on the plate. Season with fleur de sel and fresh cracked black pepper. Finish with a little traditional balsamico.

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VINAIGRETTE
Ingredients Extra virgin olive oil Peanut oil, toasted Flat-leaf parsley, sprigs of Thyme leaves, fresh Lemon juice Orange juice, fresh squeezed Sugar Amounts 4 3 10 1 2 2 2 Tbsp. Tbsp. ea. tsp. Tbsp. cups Tbsp.
Method 1. Reduce the orange juice and sugar until you have a glaze. 2. Stir in the lemon juice and emulsify the peanut oil and olive oil in with a whisk. 3. Add chopped parsley and thyme leaves. Season with salt.

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SPICED PEANUTS
Ingredients Raw peanuts, peeled Confectioners sugar Cayenne Paprika Kosher salt Peanut oil, for frying Amounts 1 1 1 1 1 4 lb. cup tsp. tsp. Tbsp. qt.
Method 1. Bring 2 gallons of water to a boil, add the peanuts, and cook until slightly softened. 2. Remove from water, and mix the hot peanuts with the sugar. 3. Fry in the peanut oil, heated to 350F, until golden brown. 4. Remove from the oil and toss with the seasonings. Let cool on a sheet pan.

SEPTEMBER 2010
129
JALAPEO CORN MUFFINS WITH MAPLE ICING

Ingredients Dry mix Sugar BUNGE GoldenAward NT All-purpose flour Cornmeal Baking powder Amounts 6 3 4 4 5 cups cups cups cups oz. (weight) ea. lb. cups cups
Wet mix Eggs, large 28 Del Monte Sweet Corn Cream Style 4 Whole green chiles, drained, diced 3 Jack and cheddar cheese blend, shredded 4 Maple Icing (recipe follows)
Method 1. Preheat oven to 350F. 2. In separate large mixing bowls, mix wet and dry mixtures separately. 3. Fold wet mixture into dry, leaving dry lumps. DO NOT OVERMIX. 4. Fill muffin pan, skillet or casserole dish, leaving inch of space for mixture to rise. 5. Bake for 25 to 30 minutes or until a toothpick comes out clean from the center. 6. Let rest for 10 minutes before topping with icing. 7. Serve immediately.

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MAPLE ICING
Ingredients Unsalted butter Cream cheese Vanilla extract Pure maple syrup Confectioners sugar Amounts 1 2 4 1 6 lb. lb. tsp. cup qt.
Method 1. In an electric mixer, fitted with a paddle attachment, cream butter and cream cheese until smooth. 2. Once mixture is smooth, mix in vanilla and maple syrup until thoroughly combined. 3. Add powdered sugar and mix on medium high until light and fluffy, about 7-10 minutes. 4. Place icing in pastry bags for later use.

SEPTEMBER 2010
131
WEST AFRICAN SWEET POTATO AND PEANUT SOUP

Ingredients Garlic olive oil Onion, large, chopped Garlic cloves, minced Fresh ginger, minced Cumin, ground Coriander, ground Cinnamon, ground Cloves, ground Tomatoes, chopped Sweet potatoes, peeled and chopped Carrots, peeled and chopped Chicken stock Salt Cayenne pepper Peanuts, unsalted, dry-roasted Fresh peanut butter Cilantro, fresh, chopped Amounts 4 4 8 3 2 2 2 12 6 4 18 1 1 4 1 Tbsp. ea. ea. Tbsp. Tbsp. Tbsp. tsp. tsp. ea. lb. ea. cups tsp. tsp. cups cup bu.
Method 1. Heat the oil in a large saucepan over medium-high heat. Saut the onion for 10 minutes until it turns light brown. Mix in the garlic, ginger, cumin, coriander, cinnamon and the cloves. Add the tomatoes, sweet potatoes and the carrot and continue to cook and stir for 5 additional minutes. 2. Pour some water into the saucepan and season the mixture with salt. Bring the mixture to a boil, then reduce the heat and let simmer for 30 minutes. 3. Remove the soup from the heat and blend with an emersion blender until it is smooth. Season the mixture with cayenne pepper and return the soup to a low-heated stove. 4. Whisk in the peanut butter and cook until heated through.

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132
BARBECUED PORK RIBS

Ingredients Pork ribs, racks of Dry Rub (recipe follows) Barbecue Mop (recipe follows) Amounts 4 ea.
Method 1. Remove membrane from back of ribs. Place a collection pan under a grilling rack to collect juices. Preheat a smoker grill to 200F to 210F. 2. Dry rub: Mix all ingredients in a small bowl and sprinkle lightly over ribs. Reserve extra for future use. 3. Mop: In a medium pan, combine all ingredients for the mop and bring to a boil. Reduce the heat and allow to simmer for 3 minutes. Set aside until ready for use. 4. Place the ribs bone-side down onto the grill and cook until tender, about 2 hours, mopping every 30 minutes.

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DRY RUB
Ingredients Paprika Salt, kosher Sugar Mustard seed, powdered Black pepper Cayenne Chili powder Amounts 3 3 1 3 cup cup cup Tbsp. Tbsp. Tbsp. Tbsp.
Method 1. Mix all ingredients in a small bowl and place in an airtight container until ready to use.

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BARBECUE MOP
Ingredients Apple cider vinegar Water Cayenne Canola oil Kosher salt, fine Sugar Amounts 1 1 1 3 2 2 qt. cup Tbsp. Tbsp. Tbsp. Tbsp.
Method 1. In a medium pan, combine all ingredients for mop and bring to a boil. Reduce heat and allow to simmer for 3 minutes. Cover and refrigerate until ready for use.

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Yield: 6 cups
SOUTH CAROLINA SWEET MUSTARD BARBECUE SAUCE

Ingredients Yellow mustard Brown sugar Molasses Honey Tabasco Worcestershire sauce Coffee, strong Cinnamon Liquid smoke Salt Black pepper, ground Amounts 4 1 2 1 1 1/8 2 1 cups cups Tbsp. cup Tbsp. Tbsp. cup tsp. Tbsp. Tbsp. Tbsp.
Method 1. Combine all the ingredients in a saucepan and bring to a simmer. 2. Remove the mixture from the heat and allow it to cool briefly. 3. Season the mixture lightly with the salt and the white pepper, if needed. 4. Store the barbecue sauce in plastic and chill.

SEPTEMBER 2010
136
GEORGIA BARBECUE SAUCE

Ingredients Coca-Cola, with cane sugar Vidalia onion, chopped Garlic, chopped Pecans, chopped Bacon, smoked, cut into small strips Ketchup Apple cider vinegar Brown sugar Worcestershire Salt, kosher Black pepper, freshly ground Crystal Hot Sauce Water Amounts 16 1 3 1 1 3 2 1 1 2 oz. ea. Tbsp. cup cup qt. cup Tbsp. Tbsp. Tbsp. Tbsp. cup cup
Method 1. Render the bacon in pan over medium-high heat until golden brown. 2. Add onions and saut until golden brown. Add the garlic and pecans and saut one minute. 3. Add coke and brown sugar and bring to a boil. Cook until mixture has reached a syrupy consistency. 4. Add vinegar, Worcestershire, ketchup, water, hot sauce, and salt. 5. Bring to a boil, then reduce and let simmer for 15 minutes, stirring every 5 minutes. 6. Pure in food processor until smooth and then pass through a coarse strainer to remove chunks. Return sauce to pan, add black pepper and cook for an additional 5 minutes.

SEPTEMBER 2010
137
JUSTINS BARBECUE SAUCE

Yield: 6 to 8 cups
Ingredients Canola oil Sweet onions, chopped Red bell peppers, roasted, peeled, chopped Flat-leaf parsley, chopped White wine, dry Apple cider vinegar Lemon juice Pineapple juice Garlic, chopped Tomato sauce Honey Steens Cane Syrup Salt Blacked pepper, cracked Cayenne pepper Worcestershire sauce Amounts cup 3 cups 1 cup 1 3 2 1 1 2 1 to to to cup cup Tbsp. Tbsp. cup Tbsp. cups cup cup taste taste taste cup
Method 1. Heat the oil in a large saucepan over medium heat and saut the onions, roasted peppers and the parsley until the onions are translucent. 2. Add the wine, vinegar, garlic, tomato sauce, honey, cane syrup, pineapple juice, and the lemon juice and allow the mixture to simmer on low heat covered for 1 hour. 3. Then add the salt and the Worcestershire sauce and stir well. Cover the pan again and let simmer for 2 more hours, stirring occasionally.

SEPTEMBER 2010
138
EASTERN CAROLINA BARBECUE SAUCE

Ingredients Reserved liquid from pork roast White wine vinegar Cider vinegar Brown sugar Paprika Salt Pepper Hot sauce Method 1. Combine all ingredients. Note: For Western Carolina barbecue sauce, add 1 cup of ketchup and simmer for 45 minutes. For Southern Carolina barbecue sauce, add yellow mustard instead of ketchup.
Recipe credit: Sean Brock, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.
Amounts 1 1 1 1 1 to to to cups cup cup Tbsp. Tbsp. taste taste taste

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139
BAKED PEANUTS
Yield: 12 portions
Ingredients Raw peanuts Ham hock, smoked Canola oil Onion, medium, diced Garlic cloves, minced Mustard seed Dry mustard Ground ginger Black pepper, freshly ground Honey Malt vinegar Amounts 1 1 1 1 2 1 1 1 2 lb. ea. Tbsp. ea. ea. tsp. tsp. tsp. tsp. cup tsp.
Method 1. Place ham hock and peanuts in a large pot and cover with about 5 cups of water. Simmer for 1 hour. 2. Drain, saving 3 cups of water. Remove meat from the hock and cut into small dice. 3. Preheat the oven to 250F. 4. In cast iron Dutch oven or thick-bottomed rondeau, heat oil over medium-low heat, add the onions, and sweat until quite soft, about 10 minutes. Add garlic and cook 2 more minutes, then add the mustard seed, dry mustard, ginger, and pepper, and cook for 5 more minutes, constantly stirring. 5. Add the peanuts, water, and honey, then cover and bake for 4 to 5 hours. 6. Remove from the oven and stir in the vinegar.

SEPTEMBER 2010
140
BUTTERMILK PEANUT FRIED CHICKEN

Ingredients Chicken, 3 lb., whole; or chicken parts Buttermilk Kosher salt Hot sauce Self-rising flour Peanut flour Peanut oil, for frying Amounts 1 1 1 2 as ea. qt. Tbsp. cup cups cup needed
Method 1. Place the chicken in a large non-reactive container. Whisk together the buttermilk, salt, and hot sauce; pour over the chicken. Cover the chicken and refrigerate for 24 hours. 2. Place a wire rack over a baking sheet. Mix the self-rising flour and peanut flour together. Dip the chicken pieces in the flour mixture and set on a baking rack; let the chicken rest for 15 to 20 minutes. This will help the coating adhere to the chicken when its fried. 3. Heat the oil to 350F. Fry the chicken for 8 to 10 minutes on each side, until crispy and cooked through; drain on paper towels. Serve warm or cold.

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141
CORN PUDDING
Ingredients Bacon, chopped Yellow onion, diced Garlic Jalapeo chile, minced Corn kernels, roasted Heavy cream Eggs Butter, melted Whole milk Cornstarch Fresh thyme Sugar Amounts 1 1 4 5 1 1 2 1 cup cup Tbsp. ea. cups cup ea. cup cup Tbsp. Tbsp. Tbsp.
Method 1. Render the bacon fat in a large saucepan. Remove the bacon and reserve. 2. Saut the onion and the garlic in the same pan as the bacon fat until the vegetables are transparent. Add the jalapeno and saut. 3. Stir in the corn and warm it through. 4. In a separate pan, scald the cream and set aside. 5. In a separate bowl, whisk together the eggs, butter, and the cornstarch. Drizzle in the warm cream and incorporate the ingredients. Add in the corn mixture and combine well. 6. Add the remaining ingredients and season with salt and black pepper to taste. Place the pudding in a buttered hotel pan and bake at 325F until it is set in the center.

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142
VIRGINIA PEANUT PIE

Ingredients Cream cheese pie crust Cream cheese, chilled All-purpose flour Unsalted butter, chilled and cubed Kosher salt Apple cider vinegar Water, ice cold Pie filling Eggs, large Egg yolks, large Corn syrup, light Brown sugar, light Heavy cream Kosher salt Cayenne pepper Hot sauce, shakes of Unsalted butter, stick of, cut in small pieces Vanilla extract Virginia peanuts, extra large, lightly salted Amounts 1 1 6 2 4 2/3 2/3 1/8 3 1 cup cups cup tsp. tsp. Tbsp. ea. ea. cup cup cup tsp. tsp. ea. ea.
1 tsp. 1 cups
Method 1. For the cream cheese pie crust: Place the flour and salt in the bowl of a food processor. Add the cubed chilled butter and the cream cheese, torn into small grape-sized pieces. Pulse 5 to 6 timesthe butter should be about the size of a peaand place the mixture into a mixing bowl with high sides. 2. Add the vinegar and water, and using a fork, slowly stir the ingredients together until all the liquid is absorbed but still looks dry and crumbly. 3. Using your hands, slowly and gently work the dough around, picking up the dry crumbly mix until it comes together. Flatten the dough slightly and wrap in plastic; chill for 1 hour. In the meantime, make the filling. 4. For the pie filling: Whisk the eggs and egg yolks together in a large bowl and set aside. Place the syrup, sugar, cream, cayenne, hot sauce, and salt in a medium saucepan; add the butter and melt over medium heat. 5. Cook the mixture until it is hot but not bubbling, about 1 minute. Whisk the sugar mixture into the eggs, a little at a time, just until the bottom of the bowl is warm to the touch. Add the remaining sugar mixture and stir in the vanilla; set aside. 6. On a floured work surface, roll out the chilled dough until it is large enough to cover a 9-inch pie pan. Place the pie dough into the pie pan and using scissors, trim away the excess dough from the edges. 7. Using your thumb and index finger, begin crimping the dough all the way around the edges. Add the peanuts and pour in the filling.
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8. Place in the center of a preheated oven and bake for 45 minutes to 1 hour. The crust should be golden brown and the filling should be set and slightly puffy in the center. Allow the pie to rest at least 1 hour before cutting.
Recipe credit: David Guas, as presented at the 2010 Flavor, Quality & American Menus retreat.. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
144
DEFINING THE SOUTHERN MENU AND STOCKING THE SOUTHERN PANTRY: INSIGHT FROM EXPERTS ON THE FRONT LINE OF SOUTHERN EXCELLENCE

SEPTEMBER 2010
145
SHRIMP AND GRITS

Yield: 4 portions
Ingredients Shrimp Shrimp, large Liquid nitrogen Shrimp consomm veil Shrimp consomm Agar agar Gelatin sheets Puffed shrimp Shrimp Tapioca flour Shrimp consomm Grits Dried corn, heirloom (Henry Moore or Carolina Gourdseed) Shrimp consomm Butter Mascarpone cheese Liquid nitrogen Amounts 16 ea.
300 g 2.1 g 2 ea. 300 g 250 g 50 g 2 cups 7 cups 2 Tbsp. 1 Tbsp.
Method 1. For the shrimp: Place the shrimp in a blender and cover with liquid nitrogen; grind into a fine powder. Divide in half, reserving half for the freezer and half for the refrigerator. 2. For the shrimp consomm veil: Place the consomm in a blender on medium speed. When a vortex forms, slowly sprinkle in the agar agar; blend for 2 minutes. Meanwhile, soak the gelatin sheets in ice water until soft. Place the agar and consomm mixture in a saucepan and bring to a boil; simmer for 2 minutes, stirring with a spatula. 3. Remove the gelatin from the ice water and squeeze out all excess water. Remove the pan from the heat and add the gelatin; stir to dissolve. Check for seasoning and cool on sheet trays in very thin layers. When the gel is set, cut with a ring mold. 4. For the puffed shrimp: Pure the shrimp and consomm until it is a smooth paste. Add the tapioca flour and blend until a smooth dough forms. 5. Divide the dough between several vacuum bags and seal. Roll the dough inside of the sealed vacuum bags and steam for 25 minutes; chill. Remove the dough from the bags and dehydrate. Flash fry when ready to assemble. 6. For the grits: Place the corn in a blender and cover with liquid nitrogen. Pulse a few times until the corn resembles coarse grits. Remove the grits from the blender and cook slowly with the shrimp consomm until they are very soft. Finish with butter and mascarpone cheese. 7. To finish the dish, stir the shrimp from the refrigerator into the grits and continue to heat until shrimp is cooked; spoon the grits onto the plate. Cover the grits with a veil of
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shrimp consomm. Garnish with the reserved raw shrimp powder and the puffed shrimp; finish with several herbs and flowers.
Recipe credit: Sean Brock, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
147
BUTTERMILK BISCUITS
Yield: 12 biscuits
Ingredients Self-rising flour Sugar Butter, cold Lard, chilled Buttermilk Cayenne pepper Amounts 4 2 5 5 2 cups tsp. Tbsp. Tbsp. cups tsp.
Method 1. Preheat the oven to 375F. 2. Blend together the flour, sugar and cayenne in a food processor. 3. Add the lard and pulse until the mixture resembles a course meal. Remove the stainless bowl and, using a fork, work in the buttermilk until the dough just barely comes together. 4. Knead the dough until it is smooth, then roll the dough into -inch thick sheets and cut to desired shape. Place on a sheet pan and bake for 20 minutes, or until golden brown.

SEPTEMBER 2010
148
GATEAU DE SIROP
Ingredients Ginger, 4 piece, peeled and grated Water Butter, unsalted, room temperature All-purpose flour Baking soda Cinnamon, ground Salt Steens Cane Syrup Peanut or canola oil Light brown sugar Eggs, large Hot sauce (preferably Crystals) Amounts 1 1 1 2 2 1 1 1 2 1 ea. cup Tbsp. cups plus 2 Tbsp. tsp. tsp. tsp. cup cup cup ea. tsp.
Method 1. Place the ginger in a small saucepan. Pour 1 cup of water over the ginger and bring the mixture to a boil over medium-high heat. Turn the heat off and let the ginger steep for 5 minutes; strain through a fine mesh sieve placed over a bowl. Press on the ginger to extract all of the liquid; discard the ginger pulp and set the ginger water aside. 2. Heat the oven to 350F. Grease a 9-inch cake pan with butter. Add 2 tablespoons of butter to the pan and shake to coat the bottom and the sides. Tap out the excess and set aside. Whisk the remaining 2 cups of flour, baking soda, cinnamon, and salt together in a large bowl; set aside. 3. Pour 1 cup of the cane syrup, the oil, brown sugar, and ginger water in the bowl of a standing mixer and whisk to combine. Whisk in the eggs one at a time and add the dry ingredients and the hot sauce. Using the paddle attachment, beat the mixture on low speed until the batter is smooth, 2 to 3 minutes; scrape the sides and the bottom of the bowl using a rubber spatula and then pour the batter into the prepared cake pan. 4. Bake the mixture until a cake tester inserted into the center of the cake comes out clean and the center resists slight pressure, about 1 hour. Place the cake on a cooling rack and cool for 15 minutes. Using a cake tester or a fork, poke many holes into the top of the cake going all the way through to just shy of the bottom of the cake. Pour the remaining cup of cane syrup over the top of the cake and let it sit for at least 1 hour before slicing. 5. Serve while still warm or at room temperature with extra cane syrup poured over the top.

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149
AMERICAN FOOD & AGRICULTURE AND WORLD FLAVORS INSPIRATION FOR CONTEMPORARY MENUS
Achiote Grilled Pork Tenderloin with Summer Hash of Roasted Corn, Jalapeos, Red Peppers, and Potatoes, Served with Tomatillo Salsa The National Pork Board & McCain Foods USA Chopped Tropical Mango, Kiwi, and Shrimp Salad with Lime-Canola Oil Dressing Bread with Canola Oil CH Robinson Worldwide & Northern Canola Growers Association Sriracha Chicken Wings Citrus, Fennel, and Arugula Salad Kikkoman Sales USA & Paramount Citrus Pickled Shrimp and Watermelon Salad with Jalapeo-Extra Virgin Olive Oil Vinaigrette Bread with Olive Oil National Watermelon Promotion Board & California Olive Ranch Spicy Black Bean Cakes over Chopped Crisphead Romaine with Red Pepper Sauce Northarvest Bean Growers Association & Monsanto Vegetable Seeds Lobster Bisque with Fried Crispy Corn Fritters Norpac Foods & Dow AgroSciences Pistachio- Dried Cranberry Biryani Ocean Spray & Western Pistachio Association Seared Scallops with Caramelized Pineapple, Wasabi Arugula, and Mango Sauce Church Brothers & Dole Foodservice Blueberry and Peach Crumble Naturipe Farms & illy Caf Blueberry-Lime Mojito Watermelon-Citrus Sangria
SPONSOR EXCHANGE:

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CHOPPED TROPICAL MANGO, KIWI, AND SHRIMP SALAD WITH LIME-CANOLA OIL DRESSING
Yield: 6 to 8 portions Ingredients
Shrimp Shrimp, peeled and deveined White wine Water Peppercorns Bay leaves
Amounts
1 1 1/8 2 lb. cup qt. tsp. ea.
Salad Grapefruits, pink, pith and peel sliced 4 ea. off, fruit cut into segments and segments cut in half Mangoes, semi-ripe, peeled and 4 ea. diced Oranges, segments of 2 ea. Coconut, toasted cup Cashews, toasted and roughly chopped 1 Tbsp. Sugar 3 Tbsp. Shrimp, diced (above) Vinaigrette Soy sauce Lime juice Coconut milk Ginger, minced Habanero, seeded and finely chopped Canola oil Fresh mint leaves, chopped Cilantro, chopped Lime, zest and juice of Sugar Kosher salt Kiwis, peeled and diced Mint, for garnish 1 2 2 1 1 4 1 1 1 Tbsp. Tbsp. Tbsp. tsp. ea. Tbsp. cup cup ea. tsp. tsp. cup
Method 1. For the shrimp: Combine the wine, water, peppercorns, and bay leaves in a medium pot and bring to a boil. Add the shrimp and cook the shrimp until just done, about 3 minutes; drain and chill. 2. For the salad: Toss the grapefruit with the mangoes, oranges, coconut, cashews and sugar together in a large bowl. Cut half the cooked shrimp in small bite-sized pieces and add to the salad. Cover with plastic wrap and refrigerate for 1 hour.
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3. For the vinaigrette: In a blender, combine the soy, lime juice, coconut milk, ginger, and habanero; pure for 10 seconds. Add the canola oil in a slow stream while the motor is running to emulsify the dressing. 4. In a small bowl, combine the mint, cilantro, lime zest, sugar, and salt and mix to combine. Pour the dressing over and stir to combine. Add the diced kiwi and mix just to coat 5. To serve, pour the dressing over the fruit, toss to combine and portion out in chilled serving bowls. Top each salad with the remaining cooked shrimp and garnish with a small mint sprig.

SEPTEMBER 2010
152
SRIRACHA CHICKEN WINGS

Yield: 24 portions
Ingredients Chicken wings, tips removed Canola oil, divided Onion, minced Garlic, minced Ketchup Kikkoman Sriracha Sauce Vinegar, cider or rice Kikkoman Soy Sauce Cumin, ground Amounts 16 1 4 1/3 4 2 3 2 lb. cup cups cup cups cups cup Tbsp. tsp.
Method 1. In a large bowl, toss the wings with cup of oil; spread on a sheet pan in one layer. Bake in 425F oven for about 20 minutes, turning the wings over and baking an additional 20 minutes, or until browned and cooked through. 2. While the wings are cooking, heat the remaining cup of vegetable oil in a saucepan over medium heat. Add the onion and garlic, cook stirring frequently, until golden brown. Stir in the ketchup, sriracha sauce, vinegar, soy sauce, and cumin; simmer about 5 minutes. When the wings are cooked, spoon the sauce over the wings and toss to coat.
Recipe credit: Kikkoman Sales USA, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
153
CITRUS, FENNEL, AND ARUGULA SALAD

Yield: 8 portions
Ingredients Citrus vinaigrette Kikkoman Ponzu Citrus Seasoned Dressing Fresh orange juice Fresh lemon juice Shallot, minced Canola oil Salad Fennel bulbs, cored and thinly sliced Frisee, white part only Arugula Oranges Flat-leaf parsley, leaves only Fennel fronds, chopped Amounts cup 2 1 2 1 3 4 cup Tbsp. Tbsp. cup ea. hd. cups ea. cup
Method 1. To make vinaigrette: Combine Kikkoman Ponzu dressing, the juices and shallot in a blender and pure for 10 seconds. Add the oil in a slow stream with the motor running to emulsify the dressing. Set aside. 2. Carefully cut the peel and all the white pith from oranges, cut into segments and remove the seeds. 3. To serve: Toss the fennel in a large bowl with the arugula, frisee, with half the vinaigrette and arrange in a bed on each of the plates. 4. In a small bowl, combine the orange segments with the remaining vinaigrette and chopped parsley or fennel fronds. Top the salad with the orange mixture. 5. You may also assemble this on one large platter and let the guests help themselves.

SEPTEMBER 2010
154
PICKLED SHRIMP AND WATERMELON SALAD WITH JALAPEO-EXTRA VIRGIN OLIVE OIL VINAIGRETTE
Yield: 20 portions
Ingredients Amounts Pickled shrimp Shrimp, peeled and deviened, cut into 3 lb. pieces Bay leaves, crumbled 5 ea. Fresh lemon juice cup Fresh orange juice cup Lime juice cup Garlic cloves, minced 3 ea. Extra virgin olive oil 2 Tbsp. Fennel pollen 1 Tbsp. Onion, medium, thinly sliced 1 ea. Mustard seed, crushed 2 Tbsp. Kosher salt 1 Tbsp. Red pepper, crushed tsp. Celery seeds tsp. Turmeric tsp. Coriander seed 1 Tbsp. Jalapeo vinaigrette Jalapeo chile, stemmed, seeded, and roughly chopped Lime juice Sugar Lime zest Salt Extra virgin olive oil Components Red onion, julienne Cilantro, chopped Pickled Shrimp Jalapeo Vinaigrette Avocado, large dice Watermelon, large dice 8 ea. 2 to to to 1 cups taste taste taste cup
3 cups 1 cup
4 ea. 8 cups
Method 1. For the pickled shrimp: Combine all the ingredients in a large container and refrigerate for 24 hours. Drain off the excess liquid and reserve. 2. For the jalapeo vinaigrette: Add all ingredients except the oil to a blender; pure until smooth and slowly emulsify the oil into the dressing. Season to sate with salt and sugar. 3. To serve: Combine the shrimp, jalapeno dressing, onions, and cilantro in a large bowl and toss to combine. Add the watermelon toss. Plate and top with the diced avocado.
Recipe credit: Sean Brock, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved. FLAVOR, QUALITY & AMERICAN MENUS
SEPTEMBER 2010
155
SPICY BLACK BEAN CAKES WITH RED PEPPER SAUCE

Yield: 8 portions
Ingredients Amounts cup ea. Tbsp. cup tsp. cups tsp. taste cups ea. cup, plus extra for dredging
Bean cakes Olive oil White onion, peeled and diced 1 Garlic cloves, crushed and chopped 2 Jalapeno peppers, stemmed and minced Cumin, ground and toasted 2 Black beans, cooked 4 Kosher salt 1 Fresh ground black pepper to Sweet potato, peeled and grated 2 Egg, lightly beaten 2 Bread crumbs, toasted Roasted Red Pepper Sauce (recipe follows)
Method 1. For the bean cakes: Heat 2 tablespoons olive oil in a small skillet over medium heat. Cook onions until softened, about 1 minute. Stir in garlic, jalapenos, and toasted cumin; cook until fragrant, about 2 minutes. 2. Transfer contents of skillet to a large bowl. Stir in 2 cups cooked 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. 3. Divide into 16 small balls and flatten into patties with straight sides. Lightly grease baking sheet with 2 tablespoons olive oil. Dip into bread crumbs to coat and place on oiled sheet pan; chill for 20 minutes. 4. Preheat the oven to 450F. Place bean cakes in the oven and roast for 10 minutes, or until the cakes start to lightly brown.

SEPTEMBER 2010
156
ROASTED RED PEPPER SAUCE

Yield: 1 cup
Ingredients Olive oil Spanish onions, peeled and diced Garlic, minced Red wine vinegar Red pepper, roasted, seeded, diced Cayenne pepper Kosher salt Amount 1 1 1 2 cup ea. tsp. Tbsp. ea. tsp. tsp.
Method 1. In a small saucepan, combine the olive oil, diced onion, and garlic and saut on medium low until the onions are soft and translucent. 2. Add the red wine vinegar and the diced red peppers and stir to combine. 3. Add the vegetable stock and bring to a simmer for 10 minutes. 4. Remove from the heat, add the cayenne and salt and proceed to pure in a blender. 5. Season to taste with kosher salt, lemon, and cayenne.

SEPTEMBER 2010
157
FRIED CORN FRITTERS

Yield: 12 portions
Ingredient Corn kernels, cooked Eggs, boiled Whole milk All-purpose flour Cornmeal Kosher salt Cayenne Baking powder Butter, melted Egg, separated Canola oil, for frying Amount 1 3 10 3 1 3 2 2 cups ea. cup Tbsp. Tbsp. tsp. tsp. tsp. Tbsp. ea.
Method 1. Heat oil to 350F. 2. Peel the eggs and grate them into a small bowl. Add the corn and stir to combine. 3. To another small bowl, add the milk, flour, cornmeal, salt and cayenne, baking powder, butter and egg yolks. Mix to incorporate thoroughly. 4. Whisk the egg whites until stiff then fold them into the corn mixture. 5. Drop by spoonfuls into the fryer and cook 2 to 3 minutes, or until golden, turning once. Drain on paper towels.

SEPTEMBER 2010
158
PISTACHIO-DRIED CRANBERRY BIRYANI

Yield: 6 portions
Ingredients Amounts Dried cranberries, cut into 1 pieces 2 cups Basmati rice 2 cups Vegetable oil 2 Tbsp. Red onion, large, thinly sliced 1 ea. Saffron threads 1 tsp. Milk cup Cumin seeds 2 tsp. Garlic cloves, minced 3 ea. Fresh ginger, 2 piece, peeled, cup Finely julienned Plain yogurt 2 cups Cayenne pepper tsp. Water 1 cup Pistachios, unsalted, shelled, chopped 3 cups Garam masala 1 Tbsp. Salt to taste Butter, unsalted, melted 4 Tbsp. Serrano chiles, seeded, minced 2 ea. Mint, finely chopped cup Cilantro, finely chopped cup Method 1. In a large bowl, cover the dried cranberries with warm water and let them stand for 1 hour; drain. In a medium bowl, cover the rice with water and let it soak for 30 minutes; drain. 2. Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325F. Add the onion slices and fry, stirring occasionally until they are browned and crisp, about 7 minutes. Drain the onions of paper towels. 3. In a large saucepan, toast the saffron over moderately high heat, for about 30 seconds. Transfer the saffron to a small bowl and let it cool. Crumble the threads and add the milk. 4. In the same large saucepan, heat the 2 tablespoons of oil. Add the cumin seeds and cook over moderately high heat until it is fragrant. Add the garlic and 2 tablespoons of ginger and cook over moderately high heat until the garlic is golden. Add the yogurt, the cayenne pepper and 1 cup of the water and let simmer over low heat, stirring occasionally for 5 minutes. 5. Add the dried cranberries, pistachios, and garam masala, and simmer for 5 additional minutes, stirring occasionally. Season the mixture with salt. 6. Preheat the oven to 325F. In another large saucepan of boiling salted water, cook the rice until it is al dente; drain the rice and return it to the saucepan. Stir in half of the saffron milk, cover and set it aside. Add the remaining saffron milk to the pistachioyogurt mixture.

SEPTEMBER 2010
159
SEARED SCALLOPS WITH CARAMELIZED PINEAPPLE, WASABI ARUGULA, AND MANGO SAUCE
Yield: 12 portions
Ingredients Amounts 1 1 1 2 1 2 1 1 2 2 2 1 1 1 1 1 12 3 3 1 2 Tbsp. Tbsp. tsp. cups Tbsp. tsp.. Tbsp. tsp. tsp. cups cup Tbsp. tsp. Tbsp. Tbsp. Tbsp. tsp. Tbsp. ea. Tbsp. cups Tbsp. Tbsp. tsp.
Caramelized pineapple Canola oil Shallot, minced Garlic, minced Dole Pineapple Cubes IQF Soy sauce Red chile, stemmed, seeded, and minced Lime juice Ginger, peeled and minced Cilantro, minced Mango sauce Dole Mango Chunks IQF Dole Pineapple-Mango Juice Honey Kosher salt Seared scallops Cumin seeds Coriander seeds Szechwan peppercorns Brown sugar Kosher salt Scallops, jumbo Olive oil Salad Wasabi arugula Lemon juice Olive oil Kosher salt
Method 1. For the caramelized pineapple: Heat oil in a large nonstick skillet over medium heat. Add shallot and garlic to pan; cook 2 minutes. Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, chile, lime juice, and ginger; cook 2 minutes. Remove from heat; stir in cilantro. 2. For the mango sauce: Combine all the ingredients in a blender and pure until very smooth; add more juice if necessary. Set aside.

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3. For the scallops: In a heavy pan over medium heat dry toast the cumin, coriander, and Szechwan peppercorns for about 2 minutes until they become aromatic. Remove from heat and cool. Grind the spices roughly in a spice mill. Stir the salt into this mixture. 4. Rinse and pat the scallops dry. Pat them in the spice mixture, so that the scallops are coated on one side with the mixture. Drizzle with olive oil. Using a very hot cast iron pan, sear the scallops for 2 minutes on each side to caramelize them. 5. To serve: Using a large white service plate, spoon a dollop of mango sauce in the center. In a small bowl, toss the wasabi arugula with the lemon, olive oil, and salt just to combine; arrange on the plate. Place a small amount of pineapple next to the salad and add a scallop to the plate.

SEPTEMBER 2010
161
PEACH AND BLACKBERRY CRUMBLE

Yield: 8 portions
Ingredients Almonds, sliced Quick oats Unsalted butter, room temperature Sugar Light brown sugar Vanilla extract All-purpose flour Cinnamon, ground Salt Peaches, frozen Blackberries Honey, tupelo or cotton Sugar Cornstarch or tapioca flour Ice cream or whipped cream Amounts 4 - 2 1/8 2 1 3 2 3 as cup cup Tbsp. cup Tbsp. tsp. cup tsp. tsp. lb. pt. Tbsp. Tbsp. (up to cup) Tbsp. needed
Method 1. Preheat the oven to 325F. Spread the almonds out in an even layer on a rimmed baking sheet and toast for 8 minutes. Add the oats and continue to toast until the almonds start to change color, 4 to 6 minutes. 2. Remove, transfer to a medium-sized bowl, and set aside. Increase the oven temperature to 350F. 3. Using a whisk or a wooden spoon, beat the butter, cup of sugar, and the light brown sugar together in a medium bowl until relatively smooth. Stir in the vanilla and then, using a fork, stir in the flour, cinnamon, and the salt. Scoop and stir the mixture until it is crumbly with large nuggets. 4. Freeze the mixture for 10 minutes, stir in the almonds and the oats, cover with plastic wrap and refrigerate. 5. Place the peaches in a mixing bowl and add the honey and toss together. Add the cornstarch or tapioca flour, toss and transfer the filling to an 8 X 8-inch baking dish. Evenly cover the mixture with the crisp topping, place it on a rimmed baking sheet and bake until the berry juices are bubbling, but the berries still hold their shape, about 1 hour. 6. Remove from the oven and serve slightly warm or completely cool. Top with ice cream or whipped cream.

SEPTEMBER 2010
162
FRIDAY

SEPTEMBER 2010
163
English Muffin Sandwich with Bacon, Egg, and Tomato
Triple Berry Parfaits with Peanut Granola and Vanilla Yogurt
Blueberry Peanut Muffins
Blueberry Doughnuts
Fresh Blueberry Trail Mix
Almond and Polenta Cake
Smoothie Station, Featuring Blueberry Lassi
Sponsored by Naturipe Farms

SEPTEMBER 2010
164
PEANUT GRANOLA
Ingredients Rolled oats Rye flakes Multigrain flour Brown sugar Maple sugar Coconut, unsweetened Sesame seeds Flax seeds Peanuts Canola oil Honey Amounts 26 8 6 3 10 11 11 15 oz. oz. oz. oz. oz. oz. oz. oz. oz. oz. oz.
Method 1. Mix all the dry ingredients except the raisins. 2. Add the oil and the honey. 3. Spread on a sheet pan and bake in a 250F oven, stirring every 15 minutes. This could take 1 to 2 hours. The nuts and the grains should be toasted and golden in color. 4. Cool and store in a sealed container.

SEPTEMBER 2010
165
BLUEBERRY PEANUT MUFFINS

Yield: 12 portions
Ingredients Spelt flour Peanut flour Baking powder Baking soda Salt Eggs, large Buttermilk Brown sugar Vanilla Butter, melted Peanut oil Blueberries Amounts 1 1 2 1 1 3 3 1 cups cup Tbsp. tsp. tsp. ea. cup cup tsp. Tbsp. Tbsp. cups
Method 1. Place the rack in the top third of the oven and preheat the oven to 400 F. Line muffin tins with paper liners or grease with butter. 2. In a large bowl combine the flour, peanut flour, baking powder, baking soda and salt. 3. In a medium bowl lightly beat the eggs, whisk in the buttermilk, brown sugar, lemon juice and vanilla. Dont be concerned if the mixture looks curdled or lumpy. 4. Stir the wet ingredients and blueberries into the dry ingredients until most of the flour is incorporated. Dont over mix. The mixture can be slightly lumpy. Divide the batter between the prepared muffin cups. 5. Bake until the muffins are golden brown around the edges and a cake tester in the center comes out either clean or with a few crumbs attached. 11 to 13 minutes. 6. Set the muffins on a rack to cool for 1 minute. Twist gently to release the muffins or run a knife around the edges to unmold. Eat warm or cool to room temperature on a wire rack. If not eating the same day, freeze in a zip-topped freezer bag for up to three months. Thaw at room temperature or in the oven.

SEPTEMBER 2010
166
BLUEBERRY DOUGHNUTS
Ingredients Flour, bread Flour, bread Yeast, instant dry Water Eggs Sugar Dry milk, nonfat Baking powder Salt Blueberries Shortening Amounts 376 227 18 19 319 75 39 39 11 320 240 g. g. g. g. g. g. g. g. g. g. g.
Method 1. Combine flour and yeast. 2. Add the water, eggs, sugar, dry milk, baking powder, and salt. 3. Mix on low for 2 minutes. 4. Add the shortening and mix for 8 minutes. 5. Add blueberries and mix on high for 2 minutes, dough should form gluten and pull away from the bowl. 6. Bulk proof the dough until nearly doubled, 20 to 30 minutes. 7. Shape and fry at 350F.
Recipe credit: Naturipe, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
167
FRESH BLUEBERRY TRAIL MIX

Ingredients Pistachio, shelled Cranberries, dried Sunflower seeds Almonds, sliced Chocolate chips Blueberries, fresh Amounts 120 90 90 120 60 150 g. g. g. g. g. g.
Method 1. Mix all ingredients in a large mixing bowl except blueberries. 2. Once ingredients are fully mixed, gently mix in the blueberries. 3. Chill until served.

SEPTEMBER 2010
168
ALMOND AND POLENTA CAKE

Yield: 6 portions
Ingredients Butter, sticks of Superfine sugar Almonds, ground Vanilla extract Eggs, free range Oranges, zest of Orange, juice of Polenta Baking powder Salt Crme frache Vin santo or almond liqueur Amounts 2 1 2 1 3 2 1 1 1 a to to ea. cup cups tsp. ea. ea. ea. cup tsp. pinch taste taste
Method 1. Preheat the oven to 375F. Butter and flour a 9-inch spring form cake tin. 2. Beat the butter until it becomes pale and soft, then pour in the sugar and beat until like and creamy. Stir in the almonds and the vanilla. Add the eggs, one at a time, beating thoroughly before you add the next one. Fold in the orange zest, orange juice, polenta, baking powder, salt. 3. Spoon into the buttered cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly. Serve with crme frache and vin santo or almond liqueur drizzled on top.
Recipe credit: Jamie Oliver for the Almond Board of California, as presented at the 2010 Flavor, Quality & American Menus retreat Published with permission of the author. All rights reserved.

SEPTEMBER 2010
169
BLUEBERRY LASSI
Ingredients Greek yogurt, vanilla Coconut milk Blueberries, fresh Banana Ice cubes Ginger Pistachio, toasted Strawberry Amounts 3 1 1 1 15 1 1 cup cup cup ea. ea. in. tsp. ea.
Method 1. Add yogurt, coconut milk, blueberries, banana, ice cubes, and ginger to a blender. 2. Blend until smooth and frothy. 3. Serve in a tall glass and garnish with whole strawberry and toasted pistachio.

SEPTEMBER 2010
170
PICNIC LUNCH AT PUTAH CREEK
Almond Gazpacho with Grapes Sandwich with Almond Romesco, Grilled Peppers, Grilled Eggplant, and Evermild Onions Turkey, Bacon, and Almond Pesto Club Sandwiches with Tomato on Focaccia Melon, Cucumber, Watercress, and Mint Salad with Toasted Almonds and Feta Figs, Almonds, and Greens with Cabrales Cheese Tomato, Mozzarella, and Basil Salad Almond Citrus Shortbread Cookies Almond Milk Sherbet with Figs and Candied Marcona Almonds
Sponsored by Almond Board of California

SEPTEMBER 2010
171
ALMOND GAZPACHO WITH GRAPES AJO BLANCO CON UVAS

Yield: 4 portions
Ingredients Bread, stale, crust removed Almonds, blanched and skinned Garlic cloves Extra virgin olive oil White wine vinegar Salt Muscat grapes, halved and seeded Amounts 6 1 4 5 2 12 oz. cup ea. cup Tbsp. tsp. ea.
Method 1. Soak the bread in the water to cover until it is softened, about 15 minutes. 2. Combine the almonds and garlic in a food processor or blender and pulse until the almonds are finely ground. 3. Squeeze out the water from the bread and add it to the food processor. Blend to a smooth paste. 4. With the motor running, add the oil in a slow stream, then the vinegar and salt. Beat in cup cold water, and then pour the mixture into a tureen, wooden bowl, or pitcher and add 1 cups of water. Taste for seasoning, adding more salt or vinegar if needed. The soup should be fairly tangy. 5. Serve immediately or chill the gazpacho. Stir before serving in bowls, garnished with grapes and garlic chips.
Recipe credit: My Kitchen in Spain, by Janet Mendel (HarperCollins, 2002)

SEPTEMBER 2010
172
PESTO ALLA TRAPANESE

Yield: 6 to 8 portions
Ingredients Almonds, blanched Garlic cloves Parsley, leaves only Basil Olive oil Tomatoes, peeled, seeded, chopped about 4 Amounts 1 6 1 1 cup ea. cup cup cup lb.
Method 1. Grind almonds, garlic, and herbs in the food processor. Beat in the oil, gradually. Transfer to a bowl and fold in the tomatoes. 2. Season with salt and pepper.

SEPTEMBER 2010
173
MELON, CUCUMBER, WATERCRESS, AND MINT SALAD WITH TOASTED ALMONDS AND FETA
Yield: 4 portions
Ingredients Amounts
Cantaloupe, small, ripe, or ripe 1 ea. Crenshaw melon, cut into large dice or thin wedges, about 2 Cucumbers, small, seeded, peeled, and 2 ea. diced or sliced Watercress, stems well trimmed 2-3 bu. Mint leaves, cut in half if large 24 ea. Mint Vinaigrette (see index) Feta or goat cheese, crumbled Almonds, toasted Method 1. Toss the watercress and mint leaves with enough dressing to coat the leaves. Distribute on 4 salad plates. Toss the melon and cucumbers with the remaining vinaigrette and place atop the greens. Top with crumbled cheese. 2. Garnish with the crumbled cheese and toasted almonds.

SEPTEMBER 2010
174
FIGS, ALMONDS, AND GREENS WITH CABRALES CHEESE

Yield: 6 portions
Ingredients Greens, mild or frise, large handfuls Almonds, toasted and slivered Pomegranate Dressing (recipe follows) Ripe figs, cut in quarters Cabrales cheese or other creamy blue cheese Amounts 6 12 ea. cup cup ea. lb.
Method 1. Place the greens and almonds in a salad bowl; toss with half the dressing. Arrange on 6 salad plates and top with the figs and crumbled cheese; drizzle with remaining dressing.

SEPTEMBER 2010
175
POMEGRANATE DRESSING
Yield: 1 cup
Ingredients Pomegranate molasses Lemon juice, fresh Olive oil, mild flavored Salt Method 1. Whisk ingredients together in a bowl.
Amounts 6 3 to Tbsp. Tbsp. cup taste

SEPTEMBER 2010
176
TOMATO, MOZZARELLA, AND BASIL SALAD INSALATA CAPRESE

Yield: 4 portions
Ingredients Basil leaves, fresh, finely chopped Olive oil Tomatoes, red and ripe, peeled, thinly sliced Fresh mozzarella cheese, thinly sliced Salt Black pepper, freshly ground Wine vinegar Amounts 1 Tbsp. 3 Tbsp. lb. lb.
Method 1. Marinate the basil leaves in the olive oil for 2 to 3 hours. 2. Arrange alternating slices of tomato and cheese on a long serving dish. Season with salt and pepper to taste. Spoon over the oil and chopped basil. Add just a drop of vinegar.
Source: Mediterranean Cooking, by Paula Wolfert (HarperCollins, 1994)

SEPTEMBER 2010
177
ALMOND CITRUS SHORTBREAD COOKIES

Yield: 35 cookies
Ingredients Almond oil Butter Sugar Brown sugar All-purpose flour Cinnamon Salt Almond powder Lemon zest, chopped Orange zest, chopped Almonds, whole, skinned Amounts 85 227 142 60 368 3 3 120 10 8 35 g g g g g g g g g g ea.
Method 1. In a stand mixer fitted with a paddle cream together the almond oil, butter, and sugars on low speed. Stop the mixer periodically and scrape down the paddle and the mixing bowl. The mixture should be light in color. 2. Sift together the flour, cinnamon, and salt. Add the almond flour, lemon, and orange zest. Add the flour mixture to the creamed mixture. Mix on low until just combined. 3. Roll the dough into a 1 inch cylinder and chill. Once the cookie dough has chilled roll in AA or sanding sugar. Sliced the chilled cookies into inch rounds. Place the cookies on a sheet pan lined with parchment paper. After all the cookies are on the pan press a whole almond into the top center of each cookie. 4. Bake at 300F in a convection oven or at 325F in a still oven until the edges of the cookie are just browned. About 12 to 15 minutes.

SEPTEMBER 2010
178
ALMOND MILK SHERBET

Yield: 12 portions
Ingredients Almond milk Half and Half Sugar Salt Almond butter Whole almonds, blanched and peeled Olive oil Salt Amounts 500 500 220 2 185 g g g g g
250 g 15 g 4 g
Method 1. Combine almond milk and half and half. Blend in the sugar and salt using a immersion blender. 2. Bring mixture to a simmer, lower heat and cook gently for 5 minutes. 3. Remove from heat and blend in the almond butter and let steep for 10 minutes. Strain through a fine mesh sieve and chill in an ice bath until cold. Refrigerate for several hours, then process in an ice cream machine. 4. Toss whole almonds with olive oil and salt. Bake at 325F until golden brown, about 15 minutes. Cool thoroughly. 5. Serve scoops of almond sherbet with the roasted almonds as garnish.

SEPTEMBER 2010
179
SATURDAY

SEPTEMBER 2010
180
Deep-Fried French Toast Bites with Warm Pineapple Compote Fried Poached Eggs with Tomato Benedict Pineapple-Brown Sugar Bacon Dole Fruit Parfaits Mangos with Sticky Rice and Roasted Peanuts Dole Smoothie Station Strawberry Balsamic Tarts Pineapple Fritters Fried Almond Twists Pistachio Cranberry Granola Assorted Breads Yogurt Fruit Peanut Butter and Almond Butter Assorted Jams and Preserves
Sponsored by Dow AgroSciences and Dole Foodservice

SEPTEMBER 2010
181
DEEP-FRIED FRENCH TOAST BITES

Ingredients French bread, 1 thick slices Dow canola oil, for frying Eggs Granulated sugar Ground cardamom Ground cinnamon Ground nutmeg Kosher salt Milk All-purpose flour Maple syrup, real Amounts 8 ea. 2 qt. 6 2 2 1 ea. Tbsp. tsp. tsp. tsp. tsp. cups cup
cup
Method 1. Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour, and whisk until smooth. 2. Heat the oil in a deep-fryer, or large saucepan, to 375F. 3. Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid over crowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving. 4. Serve with real maple syrup.

SEPTEMBER 2010
182
WARM PINEAPPLE COMPOTE

Yield: 2 cups
Ingredients Pineapple, peeled and diced into pieces Dark rum Golden raisins Butter Brown sugar Pineapple juice Fresh lemon juice Amount 3 cups 2 cup cup Tbsp. cup cup cup
Method 1. Prep the pineapple and set aside. 2. In a saucepan over medium heat, heat the rum until bubbles appear along the pan edges. Add the raisins, stir and remove from the heat. Set aside, stirring occasionally until cool, about 30 minutes. Drain the raisins, reserving the rum and raisins separately. 3. In a large frying pan over high heat, melt 1 tablespoon of the butter. When hot, add half of the pineapple dice and cook until golden around the edges, about 2 minutes. Saut the pineapple dice and cook until golden all over, about 2 minutes longer. 4. Using a slotted spoon, transfer to a plate. Repeat with the remaining pineapple and another tablespoon of the butter and set aside with the first batch. Wash and dry the pan. 5. Place the pan over medium-high heat and add the remaining 1 tablespoon butter. When it melts, add the brown sugar and heat, stirring, until the sugar melts, 1 to 2 minutes. Add the pineapple juice and cook until reduced by half, 1 to 2 minutes. Add the raisins, 1 tablespoon of the reserved rum and the pineapple. Mix together gently and cook until the pineapple is heated through, 1 to 2 minutes.

SEPTEMBER 2010
183
FRIED POACHED EGGS WITH TOMATO BENEDICT

Yield: 6 portions
Ingredients Poached egg breading Coarse bread crumbs Kosher salt Black pepper Eggs, poached Egg, beaten for breading Vegetable oil for frying Rustic bread slices, sliced thick Bacon slices, high quality, cooked to desired doneness Tomatoes, heirloom, sliced 1/3 thick Arugula Kosher salt Black pepper, freshly ground Amounts
1 1 6
cup tsp. tsp. ea.
6 ea. 12 ea. 3 ea. 1 bu.
Method 1. Stir together bread crumbs, salt, and pepper in a shallow bowl. 2. Gently blot any water from top of poached eggs with paper towels, and then sprinkle with a little salt and pepper. 3. Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, and then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time. Chill. 4. Heat oil in a 3- to 4-quart heavy saucepan (about 1 inches deep) over high heat until deep-fat thermometer registers 375F. Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining eggs. 5. Toast the bread, or broil it, watching carefully to not to get too much color. Place a piece of toast on each plate. Sprinkle each piece with a few arugula leaves. Place a slice of tomato on top of the arugula, then top with a fried poached egg.

SEPTEMBER 2010
184
PINEAPPLE-BROWN SUGAR BACON

Ingredients Bacon, sliced Brown sugar Pineapple juice concentrate Amounts 1 lb. 1 cup cup
Method 1. Lay the sliced bacon on racks over sheet pans. Sprinkle bacon generously with brown sugar. 2. Place on a 350F oven for 20 minutes, or until bacon is beginning to crisp and sugar is beginning to form a crust. 3. Brush generously with pineapple juice, and return to the oven. 4. Bake until beginning to crisp, but still pliable, and the sugars have begun to form a glaze. Do not overcook.

SEPTEMBER 2010
185
STRAWBERRY BALSAMIC TARTS

Yield: 36 tarts
Ingredients Refrigerated pie crust Turbinado sugar Cream cheese, 8 oz., softened Yogurt, vanilla, low-fat Powdered sugar Dole Chef-Ready Cuts Frozen Diced Strawberries, partially thawed Balsamic glaze Amounts 1 2 1 4 2 as pkg. Tbsp. pkg. oz. Tbsp. needed
as needed
Method 1. Preheat the oven to 400F. On a flat surface, cut 18 rounds from each pie crust with a 22/8 inch round cutter. 2. Sprinkle each round lightly with sugar; press lightly onto the pastry. With a fork, prick several holes in each round. Press the round into mini (1-inch) muffin cups, pressing the pastry to the sides of the cups. 3. Bake 9 to 13 minutes or until lightly browned; cool slightly. Carefully remove from the pan and cool completely. 4. Whisk together the cream cheese, yogurt, and powdered sugar; chill 1 hour or overnight. 5. Fill each tart shell with about 1 teaspoon of cream cheese mixture. Top each tart with diced strawberries and a splash of balsamic glaze.
Recipe credit: Dole Foodservice, as presented at the 2010 Flavor, Quality & American Menus retreat. Published with permission of the author. All rights reserved.

SEPTEMBER 2010
186
PINEAPPLE FRITTERS
Yield: 8 portions
Ingredients Dole Pineapple Cubes IQF Sugar Calvados or other brandy Olive oil or vegetable oil for frying Confectioners sugar Fritter batter Sugar Salt Egg yolks Beer All-purpose flour Clarified butter Egg whites Amounts 2 lb.
2 12 2 1/5 2 4
tsp. tsp. ea. oz. cups + cup Tbsp. ea.
Method 1. Spread the rings out on a tray and sprinkle both sides very lightly with sugar and a few drops of Calvados. Leave to macerate for 1 hour, then drain and reserve the juices. Lay the apple slices on paper towels and place paper towels on top. 2. Preheat the oven to 300F and turn it off. 3. For the fritter batter: In a bowl whisk the egg yolks, sugar, and salt. Add beer, mix, and set aside. 4. In another bowl place the 2 1/5 cups flour. Make a well and pour the beer mixture into the well and gradually incorporate the flour by whisking the well. Add the cup flour if needed. 5. Whisk in the butter and reserved juices from the apples. 6. Whip the egg whites to a medium peak. With a whisk, fold one-third of the whites into the batter, then use a spatula to fold in the remaining whites. 7. Line a sheet pan with paper towels. Heat the oil to 375F, or until a drop of batter sizzles on contact. 8. Fry the apple slices, a few at a time. First dip them in batter and transfer each, with a skewer passed through the core hole, from the bowl, held over the oil. Cook for 4 to 5 minutes, or until golden on both sides, flipping the slices over with the tines of a fork after about 3 minutes. With a spider or a slotted spoon, remove the fritters to the sheet tray and hold in the oven while finishing the other batches, adding more paper towels as necessary. Line a platter with a napkin, arrange the fritters on top, sprinkle with confectioners sugar, and serve hot.
Recipe credit: Adapted from Lulus Provenal Table, by R. Olney (HarperCollins, 1994)

SEPTEMBER 2010
187
FRIED ALMOND TWISTS PESTIOS

Yield: 50 twists
Ingredients Amounts
Dough for Fried Pastries (recipe follows) Olive oil, for frying as needed Honey cup Almonds, toasted, ground cup
Method 1. Roll out the dough thinly (less than 1/8 inch). Prick it all over with a fork. Cut it into strips approximately 4 x 2 inches. Moisten your fingers, join opposite corners of each strip, and pinch them together in the center, making a sort of skewed tube. Set the shaped dough on a tray. 2. Heat the oil in a deep skillet to 360F. Fry the pieces a few at a time until golden-brown, about 5 minutes. Remove and drain on paper towels. Allow to cool. 3. Prepare the syrup by combining the honey and 3 tablespoons water in a small saucepan. Bring to a boil, and then let it bubble for 8 minutes. Remove from the heat. 4. While the syrup is still hot, dip the fried pastries into the honey, then into ground almonds. Place them on a rack over a pan to dry for 1 hour. Serve or use the same day.
Recipe credit: Janet Mendel, My Kitchen in Spain (HarperCollins, 2002)

SEPTEMBER 2010
188
DOUGH FOR FRIED PASTRIES PESTIOS

Yield: Makes enough dough for 28 small turnovers or 50 fried twists
Ingredients Extra virgin olive oil Orange zest Sesame seeds Anise seeds Ground cinnamon Ground cloves White wine Brandy or anise brandy Orange juice Salt Whole wheat flour All-purpose flour Amounts 1 1 1 1 1/8 1 2 2 1 cup strip Tbsp. Tbsp. tsp. tsp. cup Tbsp. Tbsp. tsp. cup cups
Method 1. Heat the oil over high heat in a small skillet with the orange zest until the zest begins to brown, about 1 minute. Remove from the heat, cool for 1 minute. Remove and discard the orange zest. Then stir in the sesame seeds and anise seeds. Pour into a mixing bowl and allow to cool. 2. Add the cinnamon, cloves, wine, brandy, orange juice and salt to the oil. Using a large wooden spoon, stir in the flour to make a soft dough. Turn out onto an unfloured board and knead very briefly, just to combine well. 3. Let the dough rest, covered, for at least 1 hour. The dough can be prepared in advance and refrigerated. Allow it to come to room temperature before proceeding with the recipe. 4. Roll out very thinly (less than 1/8 inch) and shape and fry as directed in the previous recipe (step one).
Recipe credit: Adapted from My Kitchen in Spain, by Janet Mendel (HarperCollins, 2002)

SEPTEMBER 2010
189
PISTACHIO CRANBERRY GRANOLA

Ingredients Rolled oats Rye flakes Multigrain flour Brown sugar Maple sugar Coconut, unsweetened Sesame seeds Flax seeds Pistachios Soybean oil Honey Cranberries, dried Amounts 26 8 6 3 10 11 11 15 11 oz. oz. oz. oz. oz. oz. oz. oz. oz. oz. oz. oz.
Method 1. Mix all the dry ingredients except the cranberries. 2. Add the oil and the honey. 3. Spread on a sheet pan and bake in a 250F oven, stirring every 15 minutes. This could take 1 to 2 hours. The nuts and the grains should be toasted and golden in color. Stir in the dried cranberries and bake for another 15 minutes. 4. Cool and store in a sealed container.

SEPTEMBER 2010
190
SPICES, HERBS, AND AROMATICS: FRONTIERS OF FLAVOR FOR AMERICAN KITCHENS

SEPTEMBER 2010
191
FRIED CHICKEN MASALA

Yield: 4 portions
Ingredients Brine Buttermilk Kosher salt Sugar Garam Masala (see index) Coriander, ground Peppercorns Ginger, ground Paprika Cayenne pepper Fried chicken Chicken, 3 lb., cut into 8 pieces Canola oil All purpose flour Coriander, ground Garam Masala (see index) Peppercorns, ground Turmeric Kosher salt Cayenne pepper Amounts 3 2 1 1 1 1 as 2 2 2 2 1 cups cup Tbsp. tsp. tsp. tsp. tsp. tsp. tsp. ea. needed cups tsp. tsp. tsp. tsp. tsp. tsp.
Method 1. For the brine: Mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken and turn to coat the meat. Refrigerate the chicken overnight. 2. For the fried chicken: Heat 1 inch of canola oil in a heavy bottomed, high-sided skillet over medium-high heat until it reaches 375F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. 3. Turn the chicken over and fry until the chicken is deeply browned on the other side, about 6 to 8 minutes. 4. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.

SEPTEMBER 2010
192
INDIAN CHOPPED MIXED SALAD

Yield: 8 portions
Ingredients Amounts
Tomatoes, large, chopped 2 ea. Cucumber, seeded and finely chopped 1 ea. Red onion, medium, finely chopped 1 ea. Jalapeo chile, cored, seeded, and 1 ea. finely diced Fresh cilantro leaves, chopped cup Cumin, toasted 1 tsp. Kosher salt 1 tsp. Cayenne pepper tsp. Peppercorns, ground tsp. Lime, juice of 1 ea. Method 1. Toss all of the ingredients together in a large bowl. Taste for seasoning by adding more salt, lime juice, or cayenne pepper if necessary; serve.

SEPTEMBER 2010
193
PISTACHIO AND CARDAMOM POUND CAKE WITH LEMON ICING

Yield: 1 loaf
Ingredients Cake Pistachios, raw, shelled Butter, unsalted, room temperature All purpose flour Baking powder Cardamom, freshly ground Salt Eggs, large Vanilla extract Sugar Whole milk Icing Confectioners sugar Cardamom, freshly ground Lemon juice Heavy cream or milk Amounts 1 1 1 1 3 1 1 1 1 1 cup stick cup tsp. tsp. tsp. ea. tsp. cup cup cup tsp. tsp. tsp.
Method 1. For the cake: Preheat the oven to 425F. To prepare the cake, place the pistachios on a rimmed baking sheet and toast until they are fragrant and browned, about 5 minutes. Cool the nuts and then pulse in a food processor until they are finely chopped; set aside. Reduce the oven temperature to 350F. 2. Grease an 8- by 4-inch loaf pan with tablespoon of butter. Place a long strip of parchment paper in the pan bottom. Grease the top of the parchment paper with Tbsp. of butter and set aside. 3. Whisk the flour, baking powder, cardamom, and salt together in a medium bowl and set aside. Crack the eggs into a measuring cup, whisk in the vanilla, and then set aside. 4. Using an electric mixer, cream the remaining stick and a half of butter and sugar until they are light and airy. Drizzle in the eggs, a little at a time, beating between additions to incorporate and scraping the bowl as necessary. Alternate using the flour and the milk, starting and ending with the flour and mixing until the batter is just nearly combined between additions, scraping the bowl as necessary 5. Fold the pistachios into the batter by hand, then transfer the batter to the prepared loaf pan. 6. Bake the cake until the cake tester inserted into the cakes center comes out clean, 45 to 55 minutes. Let the cake cool for 10 minutes, then invert the cake onto a cooling rack and turn it so that the top faces upwards. Let the cake cool completely. 7. For the icing: Prepare the icing while the cake is cooling. Sift the confectioners sugar and the cardamom into a medium bowl. Whisk in the lemon juice and the cream or milk.

SEPTEMBER 2010
194
Spread the icing over the cake, letting it drip over the sides. Once the icing has set, slice the cake and serve.

SEPTEMBER 2010
195
TUNA WITH KIKKOMAN LEMON PONZU AND YUZU KOSHO SPICED SESAME OIL
Yield: 8 portions
Ingredients Japanese rice, cooked, hot Tuna or hamachi Kikkoman Lemon Ponzu Sauce Peanut or canola oil Yuzu kosho Black sesame seeds White sesame seeds Korean chili flakes Scallion threads Cilantro leaves Basil leaves Mint leaves Amounts 4 1 4 3 1 1 1 cups lb oz. oz. Tbsp. Tbsp. Tbsp. Tbsp. oz. oz. oz. oz.
Method 1. Combine herbs and scallions. Set aside. 2. Slice tuna sashimi style. Place 3 to 5 slices on top of the hot rice. Drizzle with ponzu sauce. Top with some of the herb mixture. 3. Heat a small saut pan over medium. Add 1 pinch of sesame seeds; when the seeds start to bubble, add in the remaining sesame seeds and cook until they just start to brown. Add yuzu kosho and chili flakes and heat for 10 seconds. 4. Spoon 1 to 2 tablespoons of hot oil over the herbs and fish. You should hear the herbs crackle and the fish should have a slight blanch from the hot oil. Serve immediately.

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KIKKOMAN NUMAMI KALBI WITH MUNG BEAN PANCAKES AND ASIAN PEAR SLAW
Yield: Makes about 20
Ingredients Mung bean pancakes Mung dhal Water Eggs, beaten Spring onion, finely chopped Ginger, freshly grated Fresh bean sprouts, chopped Sesame oil Short rib braise Kikkoman Numami Sauce Water Sugar Asian pear Garlic, chopped Ginger, freshly grated Korean chili paste Short ribs Vinaigrette Kikkoman Numami Sauce Lemon juice Rice wine vinegar Sesame oil Ginger, freshly grated Cabbage, shredded Asian pear, julienned Green onion threads Cilantro leaves Perilla leaves, shredded Red chile, slivered Amount 1 1 2 1 2 2 2 1 1 2 2 3 1 1 1 1 1 1 1 as cup cup ea. cup tsp. cup Tbsp. cups cups cups cup (2 cups) Tbsp. Tbsp. cup lb. Tbsp. Tbsp. Tbsp. Tbsp. tsp. cups cup cup cup cup needed
Method 1. For the mung bean pancakes: Wash mung dhal and soak in cold water overnight. Rinse and drain well, then put in an electric blender with 1 cup water. Blend until a very smooth, thick paste. Pour into a bowl, add all the other ingredients, and mix well. Adjust the seasoning with salt and pepper as needed. Set aside. 2. Combine all ingredients for the braising liquid. Sear the short ribs over medium-high heat until brown all over. Place the short ribs in the braising liquid. Bring to a low simmer, cover, and braise until fork-tender.
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3. Combine all ingredients for the vinaigrette in a small bowl. Whisk to combine. 4. Combine the cabbage, Asian pear, scallions, and herbs in a large bowl. 5. Heat a griddle or heavy frying pan and drop tablespoonfuls of the mixture on the hot surface. Cook until golden brown, flip, and cook other side. 6. Remove the bones from the short ribs, and slice thinly across the grain. 7. Toss the cabbage mixture with the vinaigrette. 8. Place a slice of meat on each mung bean pancake and top with some cabbage slaw.

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MARKET BASKET EXERCISE

PURPOSE
The purpose of the market basket exercise is to allow attendees to work with sponsor products to create new menu concepts, drawing on inspiration from guest chef demonstrations and the rich culinary traditions of regional U.S. and world cuisines.
TEAMS
Attendees will be divided into five teams. Each team will be composed of 7-8 volume foodservice operators, 3-5 sponsor representatives, a guest chef, and a CIA chef-instructor. Team assignments will be distributed on Saturday morning.
THEME
The theme for the 2010 FQAM Market Basket Exercise is Next Generation Comfort Food: Inspiration from the American South and World Kitchens. Think about how traditional comfort foods can be updated to reflect todays consumer interest in fresh, seasonal, local produce; health and wellness; world cuisines; and other trends.

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GOAL
Each team should develop a concept for and prepare the following: o one appetizer/starter o one soup (can be warm or cold) o one salad (can be warm or cold) o one main dish/entree o one side dish Each team will have two and a half hours to develop concepts and prepare food for the Saturday lunch buffet. Each team will be able to draw from a market basket of sponsor products and a full pantry of fruits, vegetables, grains, herbs, spices, and other ingredients available from the par stock. Each menu item created must incorporate one or more sponsor products assigned to the team. Sponsor products not assigned to the team may also be used, but the first priority is to use assigned sponsor products. Every sponsor product assigned to each team must be incorporated into at least one menu item. Each team will prepare eight (8) portions of each menu item. Each menu item should be presented on a serving platter, bowl or other appropriate kitchenware for placement on the lunch buffet. Each team will be assigned one (1) protein to work with. Please keep protein portion size to 3 to 4 ounces maximum for entres. You are not required to use any or all of the protein assigned to your team. Each team will have about 5 feet of space on the buffet tables to display all of their food items. Each teams area will be marked with their team number so they can plan for and set that space. All presentation plates and serving platters need to be set up on the buffet by 12:50 p.m. Finally, each team will need to select a team captain to present the teams five dishes to the larger group. Team assignments will be distributed on Saturday morning.

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RECIPE INDEX
A Aoli..................................................................... 96 Almond and Polenta Cake ................................. 169 Almond Cake....................................................... 73 Almond Citrus Shortbread Cookies................... 178 Almond Drage ................................................... 65 Almond Gazpacho with Grapes Ajo Blanco con Uvas .................................... 172 Almond Milk Sherbet ........................................ 179 Almond, Mission Fig, and Golden Raisin Bread100 Apple Juice-Braised Pork .................................... 84 Apple, Almond, and Cranberry Scones ............... 99 Avocado Salsa Verde .......................................... 89 B Baked Peanuts ................................................... 140 Barbecue Mop ................................................... 135 Barbecued Pork Ribs ......................................... 133 Beer and Bacon Glazed Almonds........................ 51 Black Bean Omelet with Avocado Salsa Verde .. 88 Blueberry Doughnuts......................................... 167 Blueberry Lassi.................................................. 170 Blueberry Peanut Muffins ................................. 166 Boiled Peanuts................................................... 122 Bread Pakoras.................................................... 108 Butter Bean and Corn Succotash ....................... 125 Buttermilk Biscuits............................................ 148 Buttermilk Peanut Fried Chicken ...................... 141 C Caramel Peanut Popcorn ..................................... 70 Caramel Sauce................................................... 112 Caramelized Pork in Claypot with Watermelon Cubes ............................................................ 118 Catalan Vinaigrette.............................................. 63 F Farro Salad with Vegetables and Mint Vinaigrette Insalata di Farro...............................................58 Figs, Almonds, and Greens with Cabrales Cheese .......................................................................175 Fluffy Boy (and Girl) Corn Cakes .......................83 Fresh Blueberry Trail Mix .................................168 Fresh Mango-Kiwi Compote..............................104
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Charred Sweet Onion, Peach, and Chevre Salad with Spiced Peanut Bacon Vinaigrette ..........127 Chicken and Almond Triangles ...........................60 Chickpea, Peanut, and Vegetable Burgers .........106 Chilaquiles with Shredded Turkey, Black Beans, and Roasted Tomatillo Salsa ...........................91 Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce ........................90 Chopped Tropical Mango, Kiwi, and Shrimp Salad with Lime-Canola Oil Dressing ....................151 Citrus Salad with Roasted Peanuts.....................119 Citrus, Fennel, and Arugula Salad .....................154 Corn Pudding .....................................................142 Crispy Spring Rolls............................................115 Cumin Table Crackers .........................................52 D Deep Fried French Toast Bites...........................182 Deviled Pickled Eggs .........................................123 Dough for Fried Pastries Pestios .........................................................189 Dr. Peas Breakfast Shake................................101 Dry Rub..............................................................134 E Eastern Carolina Barbecue Sauce ......................139 Evermild Onion and Potato Tortilla with Aoli Tortilla Espaola .............................................95
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Fried Chicken Masala........................................ 192 Fried Corn Fritters ............................................. 158 Fried Poached Eggs with Tomato Benedict .... 184 Fried Twists Pestios......................................................... 188 Frijoles a la Charra .............................................. 93 G Garam Masala...................................................... 80 Gateau de Sirop ................................................. 149 Gazpacho Today El Gazpacho de Hoy ....................................... 50 Georgia Barbecue Sauce.................................... 137 Gumbo ZHerbs................................................... 69 H Hanoi Rice Noodles with Grilled Pork Bun Cha Hanoi ............................................. 111 Hoisin Peanut Sauce ............................................ 78 Hoppin John ....................................................... 68 I Indian Chopped Mixed Salad ............................ 193 J Jalapeo Corn Muffins with Maple Icing.......... 130 Jicama Rolls with Peanuts and Fresh Basil Bo Bia............................................................. 76 Justins Barbecue Sauce .................................... 138
Mint Vinaigrette...................................................59 N Norpac Mixed Vegetable Frittata.........................94 O Old-Fashioned Coleslaw ....................................126 P Peach and Almond Bread Pudding ......................97 Peach and Blackberry Crumble..........................162 Peanut Cranberry Granola....................................98 Peanut Granola...................................................165 Peanut Limeade Slushie with Cachaca Cal BebidaRua Ouvidor ..............................55 Peanut-Crusted Pork Wiener Schnitzel ................74 Pesto alla Trapanese...........................................173 Pickled Eggs.......................................................124 Pickled Shrimp and Watermelon Salad with Jalapeo-Extra Virgin Olive Oil Vinaigrette.155 Pimiento Cheese Fritters ......................................67 Pineapple Fritters ...............................................187 Pineapple-Brown Sugar Bacon ..........................185 Pistachio and Cardamom Pound Cake with Lemon Icing ..............................................................194 Pistachio Cranberry Granola ..............................190 Pistachio-Dried Cranberry Biryani ....................159 Pomegranate Dressing........................................176 R
K Roasted Red Pepper Sauce.................................157 Kikkoman Numami Kalbi with Mung Bean Pancakes and Asian Pear Slaw ..................... 197 L Lime and Olive Oil Sorbet ................................ 103 M Maple Icing........................................................ 131 Melon, Cucumber, Watercress, and Mint Salad with Toasted Almonds and Feta ................... 174
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Roasted Tomatillo Salsa.......................................92 Romesco Sauce, Vinaigrette, and Mayonnaise ....62 S Sauted Lacinto Kale with Garlic and Olive Oil..75 Seafood and White Bean Stew with Romesco .....57 Seared Scallops with Caramelized Pineapple, Wasabi Arugula, and Mango Sauce ..............160 Shrimp and Grits ................................................146 Skordalia with Almonds and Yogurt....................64
202 THE CULINARY INSTITUTE OF AMERICA
South Carolina Sweet Mustard Barbecue Sauce 136 Soy-Lime Dipping Sauce Nuoc Tuong Pha ........................................... 117 Speckled Butter Bean Hummus........................... 53 Spiced Peanuts................................................... 129 Spicy Black Bean Cakes with Red Pepper Sauce ...................................................................... 156 Spinach-Potato Patties Palak Kee Tikki .............................................. 79 Sriracha Chicken Wings .................................... 153 Strawberry Balsamic Tarts ................................ 186 Sweet Potato Chaat............................................ 110 T
Thai Sweet Mangoes with Sticky Rice ..............120 TIE Fighter...........................................................85 Tomato Chutney...................................................81 Tomato, Mozzarella, and Basil Salad Insalata Caprese ............................................177 Tuna with Kikkoman Lemon Ponzu and Yuzu Kosho Spiced Sesame Oil ............................196 V Vietnamese Dipping Sauce Nuoc Cham....................................................114 Vinaigrette..........................................................128 Virginia Peanut Pie ............................................143 W
Tabbouleh Salad with Cucumber, Mint, and Toasted Almonds............................................ 61 Table Salad Rau Song ...................................................... 113 Tamarind Chutney Imlee Kee Chutney ......................................... 82 Warm Pineapple Compote .................................183 Watermelon and Tomato Salad............................72 West African Sweet Potato and Peanut Soup.....132 Z Zazu Better Peanut Butter Cookies ......................54

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This course guide was developed using the resources of The Culinary Institute of America.
Karen Forni Editor and Designer
File Name: FQAM 2010 Curriculum and Master Recipe Document
Copyright 2010 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America.

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Flavor, Quality & American Menus: Seventh Annual Invitational Leadership Forum

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THE UNIVERSITY OF CALIFORNIA, DAVIS presents

Seventh Annual Invitational Leadership Forum