CIAFS the FLAVOR SUMMIT March 7-9, 2018

THE

MARCH 7-9 FLAVORSUMMIT 2018 The Art of Flavor in the World of NAPA VALLEY High-Volume, High-Quality Dining

#CIAFS THE FLAVOR SUMMIT March 7-9, 2018

PREMIUM GOLD SPONSORS B&W Quality Growers Smithﬁ eld Foods Steelite International America Verlasso, Harmoniously Raised Fish BRONZE Arc Cardinal Barilla America Health-Ade Libbey Foodservice MARS Foodservices Royal Dutch Veal Sterling Caviar SupHerb Farms Wholesome Sweeteners The Wonderful Company COPPER Bigelow Specialty & Novus Full Leaf Teas Gardein/Udi’s illy caffè North America Minor’s Rodney Strong Vineyards ULVAC

This course guide was developed using the resources of The Culinary Institute of America. This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America.

TABLE OF CONTENTS

PROGRAM OVERVIEW ...... 1

PROGRAM SCHEDULE...... 2

ADVISORY COUNCIL MEMBERS ...... 7

SOCIAL MEDIA INFORMATION ...... 8

PRESENTER BIOGRAPHIES ...... 9

SPONSOR COMPANY BIOGRAPHIES ...... 18

WEDNESDAY, MARCH 7TH ...... 22

REGISTRATION & REFRESHMENTS ...... 23 CULINARY DEMONSTRATION RECIPES...... 27 OPENING RECEPTION AND TASTING ...... 30

THURSDAY, MARCH 8TH ...... 44

NAPA VALLEY BREAKFAST ...... 45 CULINARY DEMONSTRATION RECIPES...... 58 NETWORKING BREAK ...... 62 WALK-AROUND SPONSOR EXCHANGE LUNCH ...... 65 CULINARY DEMONSTRATION RECIPES...... 88 NETWORKING BREAK ...... 91 CULINARY DEMONSTRATION RECIPES...... 95 RECEPTION ...... 100

FRIDAY, MARCH 9TH ...... 117

NAPA VALLEY BREAKFAST ...... 118 NETWORKING BREAK ...... 133 CULINARY DEMONSTRATION RECIPES...... 135 FAMILY STYLE LUNCH ...... 138 CULINARY DEMONSTRATION RECIPES...... 149 CLOSING RECEPTION ...... 158

PROGRAM OVERVIEW

Throughout quality-focused, volume foodservice, American menus and the American dining experience are undergoing a revolution in flavor. As never before, diners are expressing an interest in freshness, world cuisines and authenticity, flavor experimentation, and new menu formats and dining concepts.

The Flavor Summit, now in its 12th edition, brings together each year a select group of top food and beverage directors, corporate and executive chefs, and other experts in American foodservice to explore, discuss, and taste their way through a stimulating, critical set of hospitality and related kitchen and dining management issues.

AUDIENCE The 2018 invitational leadership retreat welcomes as its core audience 35 to 40 talented individuals drawn from the following sectors:

 Hotels, Resorts, Casinos, and Cruise Lines—corporate chefs, corporate food and beverage directors, and corporate vice presidents, as well as food and beverage directors and executive chefs from some of our country’s largest, most significant properties  Chain/Multi-Unit Restaurants—vice presidents of food and beverage, corporate chefs, and R&D chefs in the mid and upper tiers of this sector  Non-Commercial Volume Foodservice—vice presidents of food and beverage, corporate chefs, and senior-level R&D chefs

PROGRAM THEMES Thematically, Flavor Summit sessions and seminars will explore the following topics, highlighting menu R& D, product selection and purchasing, innovation in kitchen and dining operations, beverage management, and marketing to provide the audience with state-of-the art business strategies and inspiration:

 Inspirational ways to remain focused, creative, and inspired under pressure  Volume fine dining: inventing the next great flavor experience  Flavors in context: trends in the savory and the pastry kitchens, including developing desserts with a consultant, scaling up artisanal bread recipes, making use of acidity as a flavor, farm-to-table Louisiana style, and family-style dishes  A deep-dive into plant-forward menus, including origin, trends, and culinary ideas, and creative vegetable-forward dishes for catering  Development in aquaculture and urban farming  Trends in restaurant technology and restaurant design  Spirits and wines: trends in drinkable pleasures, including upgrading wine-by-the-glass offerings and understanding botanicals in cocktails

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PROGRAM SCHEDULE

The Flavor Summit is being held for the first time at the CIA’s newest campus, The Culinary Institute of America at Copia, 500 1st Street in Napa, CA. Unless otherwise indicated, all sessions take place in the Copia Theater (1st Floor).

Wednesday, March 7

3:30 PM Registration & Refreshments Atrium (1st Floor)

4 PM Welcome and Introductions Speaker: Greg Drescher (CIA)

4:15 PM Keynote The Relentless Pursuit of Excellence: How to Remain Focused, Creative, and Inspired Under Pressure Introduction: Anne E. McBride (CIA) Presenter: Philip Tessier ’99 (Chef and Silver Bocuse Winner, Napa, CA)

4:45 PM General Session Big Groups, Small Details: Striking the Ever-Elusive Balance Introduction: Anne E. McBride (CIA) Presenter: Tad Wilkes (Hotel F&B, Troy, MI)

5:15 PM General Session/Demonstration Between Tradition and Innovation: Artisanal Bread Programs at Scale Moderator: Anne E. McBride (CIA) Presenter: Jim Lahey (Sullivan Street Bakery, New York, NY)

6 PM Opening Reception and Tasting The Great Flavor Experience Olive Terrace West Sponsored by B&W Quality Growers, Smithfield Foods & Verlasso, Harmoniously Raised Fish

With book signing by Philip Tessier ‘99 (Chasing Bocuse: America's Journey to the Culinary World Stage) and Jim Lahey (The Sullivan Street Bakery Cookbook) Books will be available for purchase during the reception.

7 PM Reception Concludes, Program Ends for the Evening Participants on their own for dinner to enjoy Napa Valley’s great restaurants.

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Thursday, March 8

8 AM The CIA Copia Gardens: An Incubator of Culinary Inspiration Presenter: Jon Brzycki (CIA)

Participants should park in the Copia parking lot or walk from their hotel and make their way to the Copia Gardens directly in front of the CIA at Copia. Afterward, we will all proceed to the atrium at the CIA at Copia to enjoy breakfast.

8:45 AM Napa Valley Breakfast Atrium (1st Floor) Sponsored by SupHerb Farms

9 AM General Session/Demonstration The Breakfast Boom Goes Global Introduction: Chip Morgan (Smithfield Foods, Kansas City, MO) Presenter: Ina Pinkney (The Breakfast Queen, Chicago, IL) Sponsored by Smithfield Foods

9:45 AM General Session/Demonstration Acid Trip! An Exploration of How to Use Acidity to Amplify Flavor Moderator: Anne E. McBride (CIA) Presenter: Michael Harlan Turkell (Author, Photographer, Radio Host, Brooklyn, NY)

10:30 AM Networking Break Atrium (1st Floor) Sponsored by MARS Foodservices

11 AM General Session If Menus Could Talk…The Evolution of Healthy and Plant-Forward Introduction: Todd Gosule (B&W Quality Growers, Fellsmere, FL) Presenters: Arlin Wasserman (Changing Tastes, Lenox, MA) Marie Molde (Datassential, Chicago, IL) Sponsored by B&W Quality Growers

12:30 PM Walk-Around Sponsor Exchange Lunch Olive Terrace West Featuring the Premium Gold, Bronze, and Copper Sponsors

With book signing by Ina Pinkney (Ina’s Kitchen: Memories and Recipes from the Breakfast Queen) and Barton Seaver ‘00 (American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea). Books will be available for purchase during the sponsor exchange lunch.

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1:30 PM General Session/Demonstration Farming the Seas: Aquaculture, An Industry in Transition…For the Better Introduction: Jennifer Bushman (Chef and Sustainable Seafood Consultant, Mill Valley, CA) Presenter: Barton Seaver ‘00 (Chef, Author, and Sustainable Seafood Expert, Portland, ME) Sponsored by Verlasso, Harmoniously Raised Fish

2:15 PM General Session Restaurant Technology: Today's Trends, Tomorrow's Ideas Introduction: Jackie Chi (CIA) Presenter: Kristen Hawley (Skift Table, San Francisco, CA)

2:45 PM Networking Break Atrium (1st Floor)

3:15 PM General Session/Demonstration Farm-to-Table Cuisine and Cocktails, with a Louisiana Twist Introduction: Anne E. McBride (CIA) Presenters: Samantha Carroll, Cody Carroll, and Norton Christopher (Sac-a- Lait, New Orleans, LA)

4 PM General Session Keeping an Institution at the Forefront of Hospitality Trends: How to Stay Relevant in a Competitive Market Introduction: Anne E. McBride (CIA) Presenter: Dee Patel (The Hermitage Hotel, Nashville, TN)

4:30 PM General Session Rethinking Wines by the Glass Introduction: Jackie Chi (CIA) Presenter: Megan Krigbaum (Wine and Spirits Writer, Brooklyn, NY)

5 PM Reception Olive Terrace West Sponsored by Arc Cardinal, Barilla America, Health-Ade, Royal Dutch Veal Sterling Caviar, Wholesome Sweeteners, and The Wonderful Company

With book signing by Megan Krigbaum (The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes). Books will be available for purchase during the reception.

6 PM Reception Concludes, Program Ends for the Evening Participants on their own for dinner to enjoy Napa Valley’s great restaurants.

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Friday, March 9

8:30 AM Napa Valley Breakfast Atrium (1st Floor)

9 AM General Session Next-Generation Immigrant Cuisine Introduction: John Miles (Steelite International America, New Castle, PA) Presenter: Antoinette Bruno (StarChefs, New York, NY) Sponsored by Steelite International America

9:45 AM General Session/Demonstration Cooking from the Garden: Creative Vegetable-Forward Techniques for Memorable Catering Menus Introduction: Jackie Chi (CIA) Presenter: Ethan Mantle ‘98 (Componere Fine Catering, Emeryville, CA)

10:30 AM Networking Break Atrium (1st Floor) Sponsored by Libbey Foodservice

11 AM General Session Team Challenge: Give Us Your Best Plant-Forward Ideas Moderators: Anne E. McBride (CIA) Jackie Chi (CIA)

11:50 AM General Session/Demonstration Family-Style, Ingredient-Driven Menus: The Future of Local Restaurants Introduction: Jackie Chi (CIA) Presenter: Katianna Hong ‘05 (The Charter Oak, St. Helena, CA)

12:20 PM Family-Style Lunch Mezzanine (2nd Floor) Sponsored by Steelite International America

With book signing by Michael Harlan Turkell (Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own). Books will be available for purchase during the lunch.

1:30 PM General Session/Demonstration How to Create Pastry Programs to be Executed by Others’ Teams Introduction: Anne E. McBride (CIA) Presenter: Michael Laiskonis (Consulting Pastry Chef, New York, NY)

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2:15 PM General Session/Demonstration Collaborating to Foster Culinary Excellence: Urban Farming, Chef Engagement, and Food Systems Introduction: Sophie Egan (CIA) Presenters: Eric Ernest (University of Southern California, Los Angeles, CA) Niels Thorlaksson (LA Urban Farms, Los Angeles, CA)

3:15 PM General Session/Demonstration The Living Cocktail: Botanicals and Aromatic Storytelling Introduction: Anne E. McBride (CIA) Presenter: Megan Krigbaum (Wine and Spirits Writer, Brooklyn, NY)

3:35 PM Final Remarks Speaker: Anne E. McBride (CIA)

3:40 PM Closing Reception Olive Terrace West

4:30 PM Summit Concludes

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ADVISORY COUNCIL MEMBERS

Steve Byrne Scott Marshall VP of Food and Beverage VP & COO Tavistock Restaurants Landry’s Orlando, FL Houston, TX

Jean-Marie Clement Brad Nelson ‘84 VP Food & Beverage VP, Culinary and Corporate Chefs Walt Disney Company Marriott Lake Buena Vista, FL Bethesda, MD

Marc Ehrler Sebastien Silvestri Corporate Chef Americas SVP of Food & Beverages Hilton sbe Lifestyle Hospitality McLean, VA Miami Beach, FL

Gerald Gadsden Susan Terry VP of Hospitality Services, Gaming Division VP of Culinary Operations Delaware North Marcus Hotels and Resorts Buffalo, NY Milwaukee, WI

Lars Kristiansen Rainer Zinngrebe VP of Food & Beverage Corporate Chef/Vice President of Culinary Entertainment Cruises Ritz Carlton Chicago, IL Chevy Chase, MD

Achim Lenders SVP Operations, Europe and the Americas Rosewood Hotel Group Los Angeles, CA

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SOCIAL MEDIA INFORMATION

Follow the Flavor Summit’s Presenters on Twitter and Join the Conversation Online #CIAFS

CIA Industry Leadership @CIALeadership

Antoinette Bruno @antoinette_b Ethan Mantle @componere Cody Carroll @ChefCodyCarroll Anne E. McBride @annemcbride Samantha Carroll @sacalaitnola Marie Molde @Datassential Jacquelyn Chi @jaxiecracks Dee Patel @HermitageHotel Michael Harlan Turkell @harlanturk Ina Pinkney @breakfastqueen1 Kristen Hawley @kh Barton Seaver @bartonseaver Katianna Hong @KatiannaHong Philip Tessier @PhilipTessier Megan Krigbaum @mdkrigbaum Niels Thorlaksson @LAurbanfarms Jim Lahey @jimlaheyssb Arlin Wasserman @arlinwasserman Michael Laiskonis @mlaiskonis Tad Wilkes @HotelFB

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PRESENTER BIOGRAPHIES

After ANTOINETTE BRUNO found success on Wall Street, she realized something was missing: an intimacy with food—the kind of closeness she felt living in Europe, working her way through school in restaurants. She left the world of finance for the Chefs’ Program at Ritz Escoffier in Paris. She earned her culinary chops working in southern France and then returned to the States. In 1999, Antoinette became CEO of StarChefs, combining her culinary training with her business know-how and refocusing its mission of supporting, connecting, and elevating chefs and their profiles in a fractious and competitive industry. In 2001, she also took on the role of editor-in-chief, leading StarChefs to become an industry authority on chefs, food trends, and the culinary world. The Rising Stars Awards were launched in 2002 as a platform for young chefs to be recognized broadly. And in 2006, Bruno and partner Will Blunt launched the StarChefs International Chefs Congress, a professionally culinary symposium like no other in the world. In 2005, she developed a passion for photography and began to give the StarChefs audience a visual account of her tastings through her daily “Food Porn” postings. Since then, her photos have been published in 11 books, countless magazines, and many national newspapers. Prior to helming StarChefs, Antoinette earned a post-graduate degree from the London School of Economics and her MBA from Harvard Business School. She’s been a judge on “Iron Chef,” a guest on morning programs across the country, and was nominated for James Beard Awards for Best Multi-Media Feature and Best Food Website. Bruno is a member of the International Association of Culinary Professionals, The James Beard Foundation, and Women Presidents’ Organization; she was elected to the board of Women Chefs and Restaurateurs in 2012. (New York, NY) @antoinette_b

JON BRZYCKI is the culinary gardener at The Culinary Institute of America at Copia. In this role, he is in charge of growing a vast array of seasonal organic produce for the restaurant, special events, and demonstration kitchens. Jon began his career in culinary arts, studying the fundamentals of French classical cuisine at a Hilton hotel in Scottsdale, AZ, as an apprentice with the American Culinary Federation. Upon graduation, he moved to Orange County, CA, and while working in fine dining restaurants and resort hotels over the next eight years, he learned the art of contemporary Californian cuisine. While settling into a new home in the city of Napa, he returned to the restaurant kitchen, but never found a job that suited him until he began working as a personal chef for a local winery owner. It was there that Jon was introduced to the garden on a much higher level and designed his first culinary garden from which he grew most everything for the meals he prepared for his employer. As his gardening skills and experience expanded, Jon started the first residential urban farm in the city of Napa in 2003. He built raised beds for his produce, planted a large fruit orchard, and created a respectable farm culture, complete with its own well and an elaborate irrigation system. He sold his produce to local winery and restaurant chefs throughout Napa Valley until he closed the business in 2010 and returned to working as a private chef, all before taking his current position back in the garden. (Napa, CA)

Born and raised in the small farmers’ town of Batchelor, Louisiana, CODY CARROLL was always making time to be in the kitchen. His passion for cooking stood out at a young age,

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while preparing Louisiana game, waterfowl, and fish at his family’s hunting and fishing camps. It was here where his cooking talents really started to flourish. At the age of 18, Cody left the farm to attend Louisiana State University. He graduated from LSU in 2007 with his degree in business; he then enrolled at the Louisiana Culinary Institute to acquire his degree in culinary arts. It was here that he met his future wife and business partner, SAMANTHA CARROLL. They both graduated culinary school in January 2010 and just three months later, turned a former drive-thru convenience store in New Roads into a rustic South Louisiana style restaurant. Opening their first restaurant at the early age of 25 and 19, Hot Tails Restaurant focuses on a mix of Cajun and Creole cuisine with a new interpretation. Their dishes have been referred to as “hardcore South Louisiana.” In 2013 Cody and Samantha competed in the Louisiana Seafood Cook-off, thus winning and earning the crowning title of King and Queen of Louisiana Seafood. After winning the crown they set sights on opening a second restaurant. In March 2015, Cody and Samantha opened their second restaurant, Sac-a-lait, in an old Cotton Mill in the Warehouse District of New Orleans. Sac-a-lait Restaurant focuses on deriving inspiration from hunting, farming, and fishing in South Louisiana. Bringing in fresh ingredients daily from all local Louisiana sources and boasting a menu that includes alligator, turtle, venison, quail and fresh Louisiana fish. Just nine months after opening, Sac-a-lait was named Restaurant of the Year by New Orleans Magazine. Cody and Samantha with their extensive background in true Louisiana flavors makes Hot Tails and Sac-a-lait a very unique dining experience. They are the hosts of Cajun Aces on the Food Network. (New Orleans, LA) @ChefCodyCarroll and @sacalaitnola

JACQUELYN CHI is associate director for programs and special projects for the Strategic Initiatives Group at The Culinary Institute of America (CIA). In this role, Jacquelyn supports program planning for the college’s annual thought leadership conferences and initiatives, and oversees the Appetites + Innovation National Leadership Collaborative for Retail Foodservice (A+I). Launched in 2015, A+I aims to advance culinary excellence, health and wellness, sustainability, and cultures of innovation in retail food service. In 2013, Jacquelyn project- managed the CIA’s first mobile app for its flagship Worlds of Flavor® International Conference & Festival, which won the 2013 Cvent Plannie Award for “Best Use of a Mobile App”. Prior to joining the CIA, Jacquelyn earned her master’s degree in international communication from American University, where she researched food as a tool of public diplomacy, and the social construction of authenticity in foreign eating experiences. She has also served as photographer and videographer for a Turkish coffee truck diplomacy project; managed social media for a start-up food company; and worked in a chocolate factory. Jacquelyn holds a bachelor’s degree in radio-television-film from Northwestern University. (St. Helena, CA) @jaxiecracks

Sac-a-Lait Bar Manager NORTON CHRISTOPHER grew up in Rodessa, a rural town in northwest Louisiana. He was raised by his mother and grandparents, alongside his brother, on 32 acres. His grandfather taught him how to hunt, sharpen a knife, tan a deer skin, and plow a garden, while his grandmother taught him how to garden, cook and process a deer. In 1998, Norton embarked on a new journey and moved to East Texas, where he soon begin working in restaurants, working his way up the food and beverage industry ladder and serving in nearly every position including server, bartender, corporate trainer, and manager. In 2008, Norton and his brother had the opportunity to create, design, and develop a full-service restaurant concept in Bossier City, Louisiana. After his work was complete, he moved on to work for Wine Country in Shreveport, Louisiana. It was during his time at the establishment that he was

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introduced to the world of fine dining and classic cocktails. After a detour in the technology world, Norton returned to his first love and became a bartender at Fisher’s at Orange Beach Marina, where he learned more advanced bar techniques. Determined to turn his passion into a career, he then moved to New Orleans, becoming head bartender at Cellar Door in New Orleans’ Central Business District, where he delved into true classic bartending and cocktails. He then jumped at the opportunity to work at Kenton's, which was titled one of the “Top 5 Restaurants in New Orleans 2016” and “Top New Restaurants in America 2016.” At Sac-a-Lait, Norton oversees the beverage and cocktail program. He continues to utilize his talent and skill by crafting creative and original libations with fresh produce and herbs from the restaurant’s on-site garden. (New Orleans, LA)

GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival (now in its 19th year); the annual Worlds of Healthy Flavors (held in California and Singapore) and the Menus of Change initiative, which are presented in partnership with the Harvard School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the “Flavor Hunter” by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the president of the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for UC Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy. (St. Helena, CA)

SOPHIE EGAN, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America. In this role, she oversees a portfolio of a dozen initiatives, which includes: co-leading projects for a number of key partnerships such as those with Google and Harvard T. H. Chan School of Public Health; directing programming for four annual conferences; and serving as co-director of the Menus of Change University Research Collaborative, a joint initiative with Stanford University. Sophie is a contributor to The New York Times’ Well blog, and has written about food and health for The Washington Post, Time, The Wall Street Journal, Bon Appétit, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. Sophie has also worked as a communications consultant for clients including eBay Foundation, Health Career Connection, and The Vitality Institute on its Food@Work initiative. She holds a master of public health, with a focus on health and social behavior, from University of California, Berkeley, where she was a Center for Health Leadership fellow, and a bachelor’s degree from Stanford University. Sophie is the author of Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016). In 2016, she was named one of the UC Global Food Initiative’s 30 Under 30. (San Francisco, CA) @SophieEganM

ERIC ERNEST is the executive chef and associate director of USC Hospitality. He also oversees Purchasing, Logistics & Systems for the University of Southern California. Eric is responsible for

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the culinary vision, systems, and strategy for almost 30,000 meals per day. He works with the USC hospitality staff to create training programs and culinary mentorship for Hospitality and surrounding departments. Coming from a large family full of cooks, Eric see the importance of nostalgia and aroma in cooking, and sights amazing California produce, local products, and solid culinary fundamentals as the secret to his department’s success. Prior to USC, Eric held positions as executive chef for SBE, the Royale Group, Innovative Dining Group, and the world renowned Citrine in Hollywood, California. He also worked under the tutelage of Wolfgang Puck, Lee Hefter, and Yoshi Kojima. Eric reopened the historic Hollywood Roosevelt Hotel, the SLS Hotel, and revamped the ever-popular Gladstone’s in Malibu. He is the curator of USC campus’ food philosophy, its value system in the face of changing social, economic, and environmental pressure on our food supply and product offerings. He holds degrees in culinary arts and hospitality management, is a CEIP graduate at The Culinary Institute of America, and is a 2019 master’s degree candidate at the USC Marshall School of Business. In June 2016, Eric was awarded a diploma in culinary excellence by the World Master Chef Society. He also is a prominent figure in international cooking competitions, holds over 20 medals and several certifications awarded by the American Culinary Federation. In early 2018, Eric was inducted into the American Academy of Chefs. (Los Angeles, CA)

MICHAEL HARLAN TURKELL is a photographer and author who has spent over a decade as a journalist in the food media world. He has been nominated for a James Beard Foundation Award in Visual Storytelling, photographed over a dozen cookbooks, co-authored Chris Cosentino’s Offal Good, and wrote and photographed his own, Acid Trip: Travels in the World of Vinegar, which won a 2018 IACP cookbook award. Michael also hosts The Food Seen on HeritageRadioNetwork.org, a podcast during which he brings together guests working at the intersections of food, art, and design that has twice been a finalist for a Stitcher Award, the special eight-part series Modernist Breadcrumbs, in collaboration with Modernist Cuisine’s Modernist Bread book, and Food52’s podcast Burnt Toast. He also started the Japanese-inspired event series Sumo Stew, which live streams sumo matches from the grand tournaments in Japan while serving chankonabe, the stew they cook and eat to fortify themselves before wrestling. He lives in Brooklyn, NY, with his wine-writing wife, and their cat #masontoday. (Brooklyn, NY) @harlanturk

KRISTEN HAWLEY is senior editor at Skift Table. She assumed the role after Skift acquired her four-year-old restaurants + technology newsletter, Chefs+Tech. The new Skift Table debuted in September 2017 and chronicles news and innovation in the restaurant industry, with a focus on creativity and technology. Prior to Skift, Kristen worked with freelance clients including the National Restaurant Association, Salido, Nopa restaurant, OpenTable, Swipely, and chef Bradley Ogden. She worked in creative roles at Popsugar, Twitter, and Hearst Magazines before turning her focus to covering the evolving business of restaurants. Kristen lives in San Francisco and loves solo restaurant dinners, classic cocktails, and running marathons—all of which she misses dearly after the recent birth of her first child. (San Francisco, CA) @kh

KATIANNA HONG ‘05, chef of the acclaimed The Charter Oak restaurant, has worked her way up in some of the best kitchens in the country. She moved to the Napa Valley over six years ago to work as a line cook at The Restaurant at Meadowood. In 2014, she became Christopher Kostow’s first-ever chef de cuisine. During that time, Katianna was the only female chef de cuisine in a U.S. Michelin three-star restaurant. Born in Korea and raised in upstate New York,

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Katianna trained as a Junior Olympian in gymnastics. After some time in college, she decided her passion was in the culinary arts and she studied at The Culinary Institute of America in Hyde Park and at the UNLV School of Hospitality. Following her education, Katianna went on to work for Chef Josiah Citrin of Michelin two-star acclaimed Melisse Restaurant in Santa Monica, California. In 2015, Katianna was honored as Rising Star Chef by San Francisco Magazine, and was recently named a “Maker of the Napa Valley” by Visit Napa Valley in partnership with AFAR Magazine. The Charter Oak is a new restaurant in the heart of the Napa Valley, by Chef Christopher Kostow and Nathaniel Dorn of the Michelin-three starred Restaurant at Meadowood. It is centered on a celebratory, family-style dining experience, with simple, approachable, and seasonal food—grilled meats, beautiful vegetables from the farm, local wines, and unparalleled cocktails. Its menu reflects the products of the Napa Valley through an elemental cooking style, with a hearth at its center, and by highlighting one or two ingredients at a time. It is nominated for a 2018 James Beard Award for Best New Restaurant and was named one of GQ’s Best New Restaurants for 2018. (St. Helena, CA) @KatiannaHong

MEGAN KRIGBAUM is a wine writer and contributing editor for Punch Magazine. (Brooklyn, NY) @mdkrigbaum

JIM LAHEY studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan Street Bakery in Soho with the desire to bring the craft of small-batch bread baking to America. In October 2000, he built the Sullivan Street Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries, and cookies. In 2009, Jim opened Co., his first pizza restaurant in Chelsea, putting his own spin on pies while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase “with bread.” He has been called “one of the most influential food figures in America” by Bon Appétit, and his businesses have been featured in numerous publications, including Vogue and The New York Times. He has appeared on The Martha Stewart Show and NBC’s The Today Show. Jim’s innovative no-knead bread recipe that ignited a worldwide homebaking revolution was first published in an article by Mark Bittman in The New York Times in 2006. That article became the basis of Lahey’s first cookbook, My Bread: The Revolutionary No-Work, No-Knead Method (W.W. Norton & Company, October 2009), and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home (W.W. Norton & Company, March 2012). Jim expanded his footprint in New York in July 2012 with the opening of Sullivan Street Bakery’s second outpost in Chelsea, just a few doors down from Co. His third book, The Sullivan Street Bakery Cookbook (W.W. Norton & Company, November 2017), which he co- authored with his wife Maya Joseph, builds on the revolutionary no-knead recipe he developed for My Bread, to outline his no-fuss system for making sourdough at home. Jim was named the first recipient of the James Beard Foundation’s Award for Outstanding Baker in 2015. He was recognized again in 2016 by the James Beard Foundation as Who’s Who of Food & Beverage in America. In June 2017, Jim partnered with Steven Perricone to open a wholesale outpost of Sullivan Street Bakery in Miami’s Little Haiti neighborhood, servicing local restaurants and hotels. He plans to eventually add a retail component, but in the meantime, his breads can be purchased Perricone’s Marketplace & Café. (New York, NY) @jimlaheyssb

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MICHAEL LAISKONIS has long been one of the industry's most creative and talented chefs, noted for having helped Le Bernardin earn four stars from The New York Times and three Michelin stars during the eight years he spent there as executive pastry chef. Michael was also named to America's Top Ten Pastry Chefs by Pastry Art & Design in both 2002 and 2003 and was Bon Appétit's Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was presented with the coveted James Beard Award for Outstanding Pastry Chef in 2007 and the 2014 IACP Culinary Professional of the Year Award. Michael is also a sought-after consultant for the dessert menus of some of the country’s best restaurants, and a renowned chocolate expert who specializes in the bean-to-bar process. He spent most of the first half of his career on the savory side of the kitchen. He has also found great success outside the kitchen, as an active writer for publications including Gourmet, Saveur, and The Atlantic, and has appeared on television shows such as Top Chef: Just Desserts. (New York, NY) @mlaiskonis

After graduating with honors from The Culinary Institute of America in Hyde Park, New York, ETHAN MANTLE ‘98 embarked on an ambitious trajectory. He worked at the legendary Michelin three-starred Georges Blanc in France, before staging at The French Laundry, then becoming a chef’s assistant at the historic Ahwahnee Hotel’s “Chef’s Holidays’’ extravaganza in Yosemite, and finally landing at the acclaimed Fleur de Lys in San Francisco. After two years there, he took a unique step, pivoting to become a caterer. His is probably the most improbable resume in the catering industry, which is precisely why his Componere Fine Catering is unlike any other catering company around. The Nevada City native discovered his calling in life after graduating high school, when he took a summer job as a dishwasher at the Ahwahnee Hotel, only to catch the eye of the executive chef who saw his potential and started him as a prep cook. Established in 2005 with his wife Tisa Mantle, Componere provides the elevated food, service and experience of the best fine-dining restaurant –anywhere, anytime. Ethan didn’t set out to push the envelope in catering. In fact, admittedly, he used to thumb his nose at that side of the industry. But all that changed when he and his wife were plotting to open their own restaurant. While they toiled away on those plans, friends started asking them to cook at their dinner parties. Now, he and his wife Tisa can’t imagine doing anything else. They manage the company together, and live in Novato with their two children on the farm they established to supply Componere with organic specialty produce. In October 2017, Componere received the “Exceptional Non-Brick & Mortar Restaurant of the Year” award during the Golden Gate Restaurant Association’s annual Saucy Awards, an industry-driven awards recognizing the excellence of the San Francisco Bay Area culinary community. (Emeryville, CA) @componere

ANNE E. MCBRIDE, PHD is the program director for the Worlds of Flavor® International Conference & Festival and Flavor Summit at The Culinary Institute of America. She holds a doctorate in food studies from New York University, where she regularly teaches; her research focuses on the changing role of the chef in the 21st century. Anne writes on topics related to professional and experimental cooking for both academic and consumer audiences, including past contributions to Bake from Scratch, New Worlder, Roads & Kingdoms, Plate, Food Arts, Gastronomica, The Oxford Companion to Sugar and Sweets, Savoring Gotham, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is the co-author of Les Petits Sweets and Les Petits Macarons with Kathryn Gordon, of three books with famed pastry chef François Payard, including Payard Cookies and Chocolate Epiphany, and of Culinary Careers: How to Get Your Dream Job in Food. Anne is the director of the Experimental Cuisine Collective at

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NYU, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts. A native of Switzerland, she sits on the board of the Association for the Study of Food and Society, chairs the James Beard Foundation’s Leadership Awards Committee, and was a two-term board member of the New York Women’s Culinary Alliance and past board member of The Culinary Trust. She is a frequent presenter and moderator at scholarly and trade conferences. (North Plainfield, NJ) @annemcbride

MARIE MOLDE, RD, MBA is an account executive for client solutions at Datassential, a leading Chicago-based food market research firm. With a background in both dietetics and business—she holds a combined MBA/RD from Dominican University—Marie brings a unique culinary perspective to Datassential. Restaurant chains and suppliers regularly rely on Marie’s expertise in menu and product development, and for several years she has helped foodservice and retail companies excel in better-for-you product innovation. Using her expertise as a registered dietitian, Marie gives clients of all shapes and sizes an unparalleled health-driven point of view. (Chicago, IL) @Datassential

DEE PATEL is the general manager of The Hermitage Hotel, Tennessee’s Only Forbes Five Star and AAA Five Diamond Hotel. She joined The Hermitage Hotel in 2003 and served as room executive for nearly eight years before being promoted to assistant general manager in 2012. She served in that role for two years before being named general manager in 2015. Previously, she held management positions at The Hermitage Hotel’s sister property, Keswick Hall & Golf Club in Charlottesville, Virginia. Dee is also the general manager of Double H Farms, which is 250 acres of farmland owned by The Hermitage Hotel. The hotel originally purchased the land to foster and grow its own food and to honor its heritage and the traditions that have shaped its past. Double H Farms is home to the largest herd of Red Poll cattle in Tennessee. Serving as a director on the board of the Tennessee Hospitality & Tourism Association (TnHTA), Dee is committed to excellent service and hospitality. In 2017, she was named Dame by the Nashville Chapter of the Les Dames d’Escoffier International, a philanthropic organization of women leaders in the fields of food, fine beverage, and hospitality. The by-invitation membership, composed of over 2,300 members in 40 chapters in the United States, Canada, the United Kingdom and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. A graduate of Johnson & Wales University, Dee has been featured in national and local publications such as Women’s Health, Oprah.com, HospitalityUpgrade, The Tennessean, and Nashville Post. (Nashville, TN) @HermitageHotel

INA PINKNEY was the chef-owner of INA’S, an American food restaurant and a pioneer in Chicago’s West Loop Market District that closed at the end of 2013. She is a frequent and welcomed guest on radio and television, and has been featured in local, national, and international magazines. She is the author of Ina’s Kitchen: Memories and Recipes from the Breakfast Queen, and her recipes have been syndicated globally and featured in many cookbooks. Ina has been a guest lecturer on Entrepreneurship at Northwestern University, DePaul University and the University of Illinois, and has been the keynote speaker at food conferences and culinary school graduations. She also speaks about breakfast trends for food companies. In 2014, Ina was awarded the Golden Whisk Award from the Women Chefs and Restaurateurs Organization for excellence in the kitchen, lead a coalition of Chicago restaurateurs and chefs to support Chicago’s smoking ban, and co-founded the Green Chicago Restaurant Coalition for restaurants in Chicago with Dan Rosenthal, for which they received Chicago Magazine’s 2011 Green Award.

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She was named 2008 SBA Woman in Business Champion. Despite the awards and acclaim she has garnered in her career, the most significant title she holds is polio survivor. Ina now speaks to Rotary groups about the late effects of polio in her effort to help Rotary and the Gates Foundation achieve their goal of the worldwide eradication of polio. (Chicago, IL) @breakfastqueen1

BARTON SEAVER ‘00 is a chef, author and sustainable seafood expert, whose work focuses on the intersection of human health and the health of the ocean. He is also director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health and the senior advisor for Sustainable Seafood Innovations at the University of New England. His most recent book, American Seafood: Heritage, Culture & Cookery from Sea to Shining Sea (Sterling, 2017), was nominated for a 2018 IACP award, while Two if by Sea (Sterling, 2016), pairs simple cooking techniques with a vast knowledge of seafood for a fresh take on sustainable eating. (Portland, ME) @bartonseaver

PHILIP TESSIER ‘99 won international acclaim in 2015, winning the Silver Bocuse at the Bocuse d’Or, the world’s most difficult culinary competition. Just a few points shy of gold, he became the first American ever to mount the podium in the 30-year history of the competition. In 2017, Philip returned as head coach for Team USA and again was a part of history as the United States at last won gold, establishing America as the new standard bearers at the Bocuse d’Or. His newly released book, Chasing Bocuse: America’s Journey to the Culinary World Stage, offers a behind the scenes view of this incredible journey in pursuit of establishing America as the new standard bearers at the Bocuse d’Or. Philip’s culinary career began at the Williamsburg Inn in Virginia, where he first gained an appreciation of kitchen logistics and management. To build on that experience, he enrolled in The Culinary Institute of America in Hyde Park, NY, and after receiving his degree in 1999, spent an additional year at the CIA as a postgraduate fellow in the Escoffier Room restaurant. A love of French cuisine led Philip to France, where he worked in the highly regarded kitchens of L’Essential and Le Moulin de Mougins. Upon returning to the United States, he spent time training under chef Eric Ripert at New York’s Le Bernardin, where he rose through the ranks to the position of sous chef before joining the opening team at Per Se in 2004. Philip’s 11-year tenure with the Thomas Keller Restaurant Group would take him through the kitchen of Bouchon, Yountville as chef de cuisine and culminate at The French Laundry as the executive sous chef. Today, he is a founding member and director of culinary and media at Hestan Smart Cooking, adding his culinary expertise to a talented team of engineers and scientists to develop a new platform for cooking in the home. Tessier is also in the beginning stages of pursuing his lifetime dream of establishing his own restaurant and mentoring the next generation of chefs in America. (Napa, CA) @PhilipTessier

NIELS THORLAKSSON is the founder and owner of Santa Barbara Urban Farms (Los Angeles, CA). @LAurbanfarms

ARLIN WASSERMAN, MS, MPH is the founder of Changing Tastes, a consultancy that helps its clients find opportunity and realize value at the intersection of the five major drivers of change in our food system: sustainability, public health, information technology, demographics, and the changing role of the culinary professional. He and his firm have helped identify and catalyze some of the most significant shifts in the way business and consumers think about food, including: working with General Mills to develop one of the first sustainability

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management programs in the food industry; developing the strategic plan that underpins the National Farm-to-School Network; bringing together the foodservice industry around common standards for sustainable seafood; and working with The Culinary Institute of America and Harvard T.H. Chan School of Public Health to create and realize the Menus of Change initiative, for which he is now chair of the Sustainable Business Leadership Council. Arlin previously served as the first vice president of sustainability and corporate responsibility for Sodexo. He created the company’s Better Tomorrow™ sustainability program, the first foodservice sustainability strategy to integrate menu design with environmental, animal welfare, and social outcomes into both sourcing and menu design. He also has been awarded a Food and Society Fellowship by the W.K. Kellogg Foundation and a “First Movers” Fellowship for business leadership and innovation by the Aspen Institute. Arlin holds master’s degrees in natural resources and public health, as well as a bachelor of arts in social sciences, all from the University of Michigan. (Lenox, MA) @arlinwasserman

TAD WILKES is editor of Hotel F&B Magazine, the voice of the North American hotel foodservice industry. Ready by hotel, resort, and casino food and beverage professionals, Hotel F&B, both in print and online, covers profitable and effective strategies in the development, operation, and marketing of hotel foodservice. (Oxford, MS) @HotelFB

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SPONSOR COMPANY BIOGRAPHIES

Arc Cardinal is the North American foodservice division for Arc. Arc was founded in 1825 in Arques, France, home to the group’s headquarters, its research and development division, and the world’s largest glass production plant. Arc manufactures and distributes its products on every continent through its two foodservice brands—Arcoroc® and Chef & Sommelier®— making beauty and elegance affordable for everyone all over the world. To see more please visit cardinalfoodservice.com.

B&W Quality Growers is the world’s largest grower of “distinctive baby leaves®” including: watercress, wild rocket arugula, and the exclusive power 4 blend. 145 years of experience with these highly perishable and highly prized baby leaves helps ensure premium quality and consistent supplies, offered with world-class customer service. B&W Quality Growers specializes in growing/packing and shipping of premium quality for wholesale, retail and food service channels with customers across North America and into Europe. All of our products are distinguished by unique and distinctive flavor profiles and broad culinary and ethnic followings. All are offered year round from seasonal farms in eight states, are food safety compliant and naturally packed for maximum freshness. www.bwqualitygrowers.com/ www.watercress.com

Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, has become one of the world’s most esteemed food companies. As the foodservice division of the #1 national brand in the US and Italy, we deliver marketing support, culinary training, and a host of other services for foodservice operators beyond what’s in the box. Whether it’s containing food costs, or creating a pasta menu item that sets you apart, Barilla can help. For more information, including recipes built for foodservice operations, please visit www.barillafoodservicerecipes.com.

The Bigelow Tea Company, based in Fairfield, CT and 100% family owned, pioneered the specialty tea category more than 70 years ago. The three-generational company takes pride in its heritage and successful growth from a one-product, entrepreneurial venture into America’s leading specialty tea company. Producing 1.8 billion tea bags annually, the Bigelow Tea line includes more than 130 varieties teas – including its flagship specialty tea flavor, “Constant Comment”®, and newly added steep by Bigelow organic and Bigelow Benefits wellness teas. Bigelow’s hallmark has always been crafting deliciously different, world class teas and herb teas with great taste and for tea drinkers’ enjoyment everywhere – right here in the USA. We’re so proud of all our family tea recipes -- and everything that goes into making them, that we even take extra steps to lock in flavor and freshness with our signature foil overwrap for your enjoyment! www.bigelowtea.com

Health-Ade was founded by Daina Šlekytė Trout, her husband, and best friend out of their apartment kitchen in 2012. Since day one, they dedicated themselves to making the best tasting and highest quality kombucha you can buy, and have expanded their reach to become the fastest growing national brand in the category. Their mission is to inspire others to trust in themselves for a healthier and happier life. health-ade.com

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illy's story begins in 17th century Trieste, Italy, one of the Adriatic port towns which served as the gateway to coffee culture. Since 1933, the Illy family has been roasting coffee there, continuing to transport its legacy of ingenuity into a new era. Over 7 million cups of illy coffee are consumed daily throughout the world and its coffee is sold in more than 140 countries and in over 100,000 of the world’s finest restaurants and cafés. www.illy.com

Libbey® Foodservice is Serving Experience™ to support your success – combining inspired tableware, trend knowledge and expertise into innovative tabletop solutions. See how our full spectrum of products serves endless options for your culinary and beverage presentations, and discover our trend-forward, business-building insights at insights.libbey.com

MARS Foodservices is a division of Mars, Incorporated, specializing in meeting the needs of foodservice professionals across the U.S. As a market leader with a variety of powerful brands – including UNCLE BEN’S®, M&M’S®, SNICKERS®, TWIX®, DOVE®, SKITTLES® and STARBURST® – MARS Foodservices delivers trusted products and culinary expertise to meet consumer tastes and operator needs. Additionally, MARS is a leader in sustainable and responsible practices. For recipes, business-building insights and more, please visit www.MARSfoodservices.com.

Minor’s® has a heritage of providing exceptional flavors in products perfectly made to serve any operation. Created by chefs for chefs, each of our products — from bases to sauces to concentrates — uses high-quality ingredients that are selected, sourced and handled with care to the highest standards of quality and food safety. The results are flavors preferred by chefs and products with exceptional yield. Minor’s Ready to Flavor™ products can be added to hot and cold applications without the added step of cooking. Designed to outperform all others, the flavors from Minor’s always capture authentic tastes and always work exactly as needed in your favorite dishes. Because the right flavor means everything. Flavor means business™. www.flavormeansbusiness.com

Pinnacle Food Service is driven by our corporate mission of Unleashing Brand Potential. The recent additions of Gardein™ plant-based protein products and Udi’s® the #1 Gluten Free brand in North America support our commitment to the growing demand for products that support health and wellness. Together, Gardein and Udi’s have set the standards for both vegan and gluten free dining. Adding Gardein and/or Udi’s products to your menu provides your customers with a freedom of choice that will keep them coming back for more. Connect with us @pinnaclefoodservice on Facebook and Instagram. www.gardein.com www.udisglutenfree.com

Rodney Strong Wine Estates is a family-owned wine company that includes Rodney Strong Vineyards and Davis Bynum Winery. Rodney Strong grows and produces wines exclusively from Sonoma County’s finest appellations – Alexander Valley, Russian River Valley, Dry Creek Valley, Knights Valley, Chalk Hill, Petaluma Gap, and Sonoma Coast. The winery was founded in 1959 by Sonoma County wine pioneer Rodney D. Strong as the 13th bonded winery in the county. Davis Bynum crafts single vineyard Russian River Valley Pinot Noir and Chardonnay. The company aspires to conserve and protect the environment in all its operations through sustainable practices, solar power, and fish friendly farming. The Klein family, a third generation California farming family, entered the wine business with the purchase of Rodney Strong Vineyards in 1989. www.rodneystrong.com

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Royal Dutch Veal delivers authentic milk fed veal, with no added hormones, lifetime traceability and is humanely group raised in accordance with an integrated and independently audited quality and animal welfare system, the Safety Guard program. Together, in the United States, T Boer & Zn and Thomas Foods International USA are at the forefront of supplying the world’s finest milk fed veal products, Royal Dutch Veal. The Netherlands is world renowned for its quality veal, where T Boer & zn has been supplying veal for over 100 years, starting as a family business back in 1885. Over the decades they have grown into one of the world’s largest veal processing facility and integrated veal producer. For more information, please visit www.royaldutchveal.com.

Smithfield is the world’s largest pork processor and hog producer committed to providing good food in a responsible way. From fresh pork to bacon, sausage, ham, lunchmeat, and hot dogs, we offer our customers the quality products they need for a competitive advantage. Because when it comes to helping bring delicious and nutritious pork products to millions of people, no one does it better than Smithfield. For more information, visit www.smithfieldfoodservice.com.

Steelite International is a world-leading manufacturer and supplier of tabletop products, servicing over 140 countries with solutions in china, metal and glass. We are committed to offering the best in technology and design, while minimizing our effect on the environment. Our stability and reputation in the industry has provided us with both a diverse client list, and a comprehensive channel of operations. Whether you are seeking cost savings and practicality or conceptual aesthetics, Steelite International will exceed your expectations with our selection of products. www.steelite.com

Sterling Caviar, is North America’s leading producer of domestic caviar, serving the most discerning chefs, customers and caviar connoisseurs the world over. Sustainably raising our own white sturgeon, hand-crafting caviar in traditional Malossol methods and farm direct distribution allows Sterling to control and provide world-class quality caviar for all to enjoy. www.sterlingcaviar.com

SupHerb Farms is North America’s preferred supplier of culinary ingredient solutions, including IQF Herbs, Specialty Vegetables, Purées and value-added, globally inspired Pastes and Blends. For the last 25 years we have provided fresh from-the-garden flavor, clean labels, innovation and on-trend flavor solutions for Foodservice Operators and Food Manufacturers. Our products help streamline operations while saving you time and money. www.SupHerbFarms.com

ULVAC, Inc., founded in 1952, is a global, publicly traded Japanese equipment company with a long history of providing equipment and machinery to the food and agriculture industries. ULVAC has developed freeze drying equipment for orange and other juices and vacuum cooling systems for rapidly cooling field grown vegetables and flowers; meats and prepared foods. The US Headquarters established as ULVAC Technologies, Inc. is located in Methuen, MA and provides sales, installations, and service for ULVAC in North America. www.ulvac.com

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Verlasso, Harmoniously Raised Fish has taken the lead in establishing a new model for fish farming. It’s an evolutionary way of thinking about raising salmon. Located in the Patagonia, Verlasso is a vital part of the changes that can be seen in the aquaculture industry today. Their standards are guided by Monterey Bay Aquarium’s Seafood Watch as well as the World Wildlife Fund’s sustainability goals in an effort to raise salmon in harmony with the natural world while providing a sustainable protein to an ever growing population. www.verlasso.com

In 2001, Wholesome Sweeteners committed to a simple promise —to make organic, better-for- you products that sweeten moments for everyone. Here’s how we keep this promise. (1) Real Taste. We only use real and recognizable ingredients. Nothing artificial. (2) True Choices. All of our products are non-GMO and free from harmful additives. (3) Promise for a Better World. We’ve given over $14M in Fair Trade dollars enriching the lives of our partnering farmers and beekeepers. These are the things that make our products mindfully delicious. www.wholesomesweet.com

The Wonderful Company is committed to offering high-quality, healthy brands and helping consumers make better choices, every day. We grow, harvest, bottle, package, and market a diverse range of healthy products, including fruits, nuts, flowers, water, wines and juices. The Wonderful Company’s diverse holdings make it the world’s largest grower of tree nuts, America’s largest citrus grower, and North America’s largest supplier of pomegranates and pomegranate juice. Some of our well-recognized brands include Wonderful Pistachios & Almonds, Wonderful Halos Mandarins, POM Wonderful pomegranate juice, Teleflora, Fiji Water, Justin and Landmark Vineyards. By supporting our communities and helping nourish our neighbors with high-quality, healthy products, we believe we can grow a better world. www.wonderful.com

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WEDNESDAY, MARCH 7TH

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REGISTRATION & REFRESHMENTS

Crispy Chicken Fried Sweetbreads with Gochujang and Shiso

Brown Sugar Ginger Snaps

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CRISPY CHICKEN FRIED SWEETBREADS WITH GOCHUJANG AND SHISO Yield: 8 to 10 Portions Ingredients Amounts

Shiso leaves 10 ea. Furikake 1 Tbsp.

Sweetbreads Poached and pressed Sweetbreads, 3 lb. (recipe follows) cut in ¾” pieces Salt 1 tsp. Ground black pepper 1 tsp. Potato starch ½ cup All-purpose flour ¼ cup Sweet rice flour (glutinous) ¼ cup Baking soda 1 tsp. Egg 1 ea. Oil to deep fry in as needed

Sauce Canola oil 2 Tbsp. Garlic cloves, minced 8 ea. Ketchup 2/3 cup Gochujang ½ cup Rice Syrup 2/3 cup Apple cider vinegar 2 Tbsp.

Green onions, thinly sliced 2 bu. Sesame seeds, toasted 2 Tbsp.

Method 1. Preheat deep fryer at 325°F. 2. Drop the shiso leaves in the fryer and cook until translucent. Drain well. If the leaves start to brown, reduce the temperature of the oil. Season with Furikake, set aside. 3. Season sweetbreads with salt and pepper, mix well. 4. In a large bowl, combine potato starch, flour, rice flour and baking soda. 5. Mix the egg with a whisk. 6. Toss the sweetbread pieces with the egg, then coat with the flour mixture. 7. Deep fry until cooked through. While the sweetbreads are frying prepare the sauce. 8. For the sauce: Put 1 tablespoon canola oil and the garlic into a heated pan. Sauté until aromatic. Add ketchup, gochujang, syrup, and vinegar. Bring to a simmer for approximately 7 minutes. 9. When the sweetbreads are crispy and warmed through, drain well and toss with the sauce. 10. Place in a cone with shiso leaves. Sprinkle with green onions and sesame seeds.

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POACHED AND PRESSED SWEETBREADS

Ingredients Amounts

Sweetbreads 2 lb. Milk ½ gal Salt as needed Lemons 1 ea. Ground black pepper as needed

Method 1. Place the milk and sweetbreads in a large container. Add salt. Let sit overnight. 2. Fill a large pot with water. Slice a lemon in half, squeeze each half into the pot, then drop in the lemon. Fill a bowl big enough to accommodate all the sweetbreads with ice and cold water. 3. Bring pot to a gentle boil and blanch the sweetbreads until just firm. Keep in mind sweetbreads will cook at different rates depending on their size, so check them often. The cooking time will vary from 4 to 10 minutes. Once each is firm, remove from water with a slotted spoon and place in ice water bath. 4. Once sweetbreads are cool, remove skin and fat, and gently divide sweetbreads into equally sized pieces. 5. Season the sweetbreads with salt and pepper and place sweetbreads between two sheet pans, place two large cans on top, and place in the fridge for an hour to overnight.

Source: Adapted from Serious Eats

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BROWN SUGAR GINGER SNAPS Yield: Two Dozen Ingredients Amounts

Light brown sugar ¾ cup Butter 1 cup Honey 2 Tbsp. Molasses (or golden syrup) 4 Tbsp. All-purpose flour 2 cups Wheat flour (optional) ½ cup Salt 1.2 tsp. Ground ginger 1 Tbsp. + 1 tsp. Cinnamon ¼ tsp. Ground cloves ⅛ tsp. Ground white pepper ⅛ tsp. Nutmeg ¼ tsp. Cardamom ¼ tsp. Candied ginger, minced ½ cup Ginger purée 2 tsp. Sugar for dusting as needed

Method 1. In a freestanding mixer, cream together the sugar and butter for a few minutes. 2. Pour in the honey and molasses until creamy. 3. In a separate bowl sift together all the dry ingredients. 4. Gradually add them to the butter mixture and the ginger in thirds until you have a moist looking dough. 5. Wrap the dough in cling film and refrigerate for half an hour. 6. Preheat the oven to 180°F. 7. Roll out the dough on a floured surface and use your favorite cutter to mold out ½-inch rounds. 8. Place on a baking tray lined with baking parchment at least 4 centimeters apart. 9. Dust with granulated sugar 10. Bake for 10 to 12 minutes.

Source: Adapted from Miette, by Meg Ray, with Frankie Frankeny and Leslie Jonath. (Chronicle Books, 2011)

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CULINARY DEMONSTRATION RECIPES

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PIZZA BIANCA ALLA ROMANA Yield: Two 12-inch Round Pizzas Ingredients Amounts

All-purpose flour 400 g plus flour for shaping Sugar 5 g Sea salt, fine 5 g Water, room temperature 350 g Biga 100 g Extra-virgin olive oil for brushing as needed the bowl and pizzas Sea salt, course 8 g Rosemary for serving as needed

Method 1. Whisk together the flour, sugar, and sea salt in a large bowl. 2. In a separate bowl, whisk together the water and biga until the biga is fully dissolved and the water is very bubbly. Pour in the contents of the flour bowl and mix quickly and vigorously with a wooden spoon or rubber spatula. 3. The dough will be bumpy and stringy looking. Cover the bowl with a tea towel and let the dough rest for 20 minutes at room temperature. 4. Dust the edges of the dough with flour and fold them in toward the center of the bowl. Turn the dough over, cover, and let sit at room temperature for 5 to 7 hours, until it has increased in size by a third and is visibly bubbling. 5. Dust flour over two 12-by-16-inch pieces of parchment paper. Sift a little flour over the risen dough in the bowl. Lightly flour your hands. 6. Using a dough scraper, divide the dough in half. Pinch off one half of the dough and, with gravity's help, form the dough into a taut ball and place seam side down on one piece of the floured parchment. 7. Dust a bit more flour onto the paper if needed, so that there is a coating of flour on the paper all around the dough. Repeat with the second half of the dough and second piece of parchment. 8. Use a pastry brush to lightly coat the centers of the tops of each round of dough with olive oil. (Leave a margin of 2 inches around the perimeter; the oil will spread on its own.) Sprinkle the coarse sea salt on top of the oil. 9. Let the dough rounds sit, uncovered, at room temperature until they have doubled in size, 1 to 3 hours. When they are ready, the dough rounds will be large, bubbly, expansive, and clearly full of gas. Place a pizza stone on the middle rack of the oven and heat it to 500°F. 10. Dust the tops of the doughs lightly with flour and gently pull the dough outward with both hands so that it stretches to about 8 inches in diameter. I call this movement "opening the dough." Now for 10 seconds of fun: Stick out all ten of your fingers like you're going to try to walk across the table with them and "dock," or dimple, both doughs by plunging your fingers into them very firmly, three or four times for each dough.

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11. Place one docked pizza dough on parchment on the peel. Oil or flour your fingertips and dock the dough again, with both hands, about three times. 12. Very gently, use your fingertips to pull the dough outward all around - it should stretch evenly to make a rough circle that nearly reaches the edges of the parchment and is about 12 inches in diameter. 13. Open the oven, line up the far end of the peel with the far end of the pizza stone, and shimmy and shake the dough and the parchment onto the stone. 14. Bake for 10 to 12 minutes or until the top of the dough is browning and the valleys made by your fingertips are pale and golden. 15. Slide the peel under the pizza and transfer it to a wire rack to cool for 5 minutes. If you don't have a wire rack, lean the pizza on its side for a few minutes. This will allow the bottom to cool and prevent it from becoming soft.

Note: Now that the peel is free, place the second pizza on parchment and repeat the docking and stretching. Once you get comfortable handling the wet dough you can stop using the parchment. Bake the second pizza. Brush the warm pizzas generously with olive oil and a sprinkle of rosemary needles, if desired, and serve.

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OPENING RECEPTION AND TASTING

B&W QUALITY GROWERS Yukon Gold Potatoes and B&W Watercress Cakes with Avocado Mousse and Caviar

Thai B&W Power 4 Greens and Grilled Veal Top Round Salad

SMITHFIELD FOODS Chicken Frankie with Tamarind Chutney and Cilantro Mint Chutney, featuring Curly’s Pulled Chicken

Korean Pajeon with Cho-Gochujang Sauce, featuring Curly’s Carnitas

VERLASSO HARMONIOUSLY RAISED FISH Verlasso Salmon Tartare with Lemon Kosho Aioli and White Soy Sauce Lime Vinaigrette Verlasso Salmon Confit, Pistachio Dashi Purée, Pickled Radishes and Caviar

Reception Wines generously provided by RODNEY STRONG VINEYARDS Rodney Strong Alexander Valley Estate Cabernet Rodney Strong Russian River Estate Pinot Noir Rodney Strong Chalk Hill Chardonnay Rodney Strong Symmetry Charlotte’s Home Sauvignon Blanc Davis Bynum River West Chardonnay Rodney Strong Upshot Red Blend Rodney Strong Rosé of Pinot Noir

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YUKON GOLD POTATOES AND WATERCRESS CAKES WITH AVOCADO MOUSSE AND CAVIAR Yield: 8 Portions Ingredients Amounts

Crème Fraiche Buttermilk, cultured 2 Tbsp. Heavy cream 1 pt.

Lemon Crème Fraiche Lemon zest 1 Tbsp. Lemon juice 1 tsp. Crème Fraiche (recipe above) 1 cup Salt as needed Ground black pepper as needed

Yukon Gold potatoes, medium 1 ¼ lb. Salt as needed Extra-virgin olive oil 5 Tbsp. + additional Onion, cut into ¼-inch dice 1 ea. Garlic clove, minced 1 ea. Watercress, stemmed ½ lb. Mascarpone ½ cup Ground black pepper as needed

Avocado Mousse Avocado 2 ea. Salt as needed Lemon juice 1 tsp. Olive oil .5 oz.

Caviar as needed Chives, cut into 1” pieces as needed

Method 1. For the Crème Fraiche: Combine buttermilk and heavy cream in a nonreactive container. Cover and allow to rest at room temperature until thickened to the desired texture, approximately 12 hours. Store in the refrigerator. 2. For the Lemon Crème Fraiche: Combine the lemon juice, zest, crème fraiche, salt and pepper to taste. 3. Position a rack in the center of the oven and heat the oven to 375°F. 4. Scrub the potatoes and pat them dry. Put them on a baking sheet and lightly sprinkle with salt. Bake until tender when poked with a skewer, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle.

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5. While the potatoes are cooling, heat 2 tablespoons of the olive oil in a 12-inch skillet over medium heat. 6. Add the onion and a pinch of salt and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, then add the watercress. Season to taste with salt and pepper and cook, stirring, just until the watercress wilts, 1 to 2 minutes. 7. Put the potatoes in a large bowl and break them into small chunks with a spoon. Add the watercress mixture and the mascarpone, mix to combine, and season to taste with salt and pepper. 8. Divide and shape the potato mixture into 16 equal patties, about 2 inches in diameter and ½ inch thick. (The cakes can be made to this point up to 4 hours ahead and refrigerated.) 9. Heat the oven to 200°F. Lightly oil a rimmed baking sheet. Heat the remaining 3 Tbs. olive oil in a 12-inch nonstick skillet over medium heat. 10. Working in 2 batches, cook the potato cakes until golden on both sides, 3 to 4 minutes per side. Transfer each batch to the baking sheet, season lightly with salt, and keep warm in the oven for up to 30 minutes before serving. 11. For The Avocado Mousse: Combine all ingredients, purée in food processor until smooth. Push through a sieve or tami. Place in pastry bag until ready to serve. 12. To Serve: Place a potato cake on a plate. Top with 2 teaspoons of avocado purée, top with 1 teaspoon lemon crème fraiche and garnish with a spoonful of caviar. Top with cut chives.

Source: Finecooking.com.

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THAI POWER 4 GREENS AND GRILLED VEAL TOP ROUND SALAD Yield: 8 Portions Ingredients Amounts

Veal Top Round 1 lb. Salt as needed Ground black pepper as needed Canola or other neutral oil 1 Tbsp. Fish sauce 2 Tbsp. Lime juice 1 ½ Tbsp. Dark brown sugar 1 tsp. Jalapeño, seeded and finely chopped ½ ea. Cherry or grape tomatoes, cut in half ¾ cup Pineapple, diced ¾ cup Red onion thinly sliced ½ cup Power 4 Blend 7 oz. Almonds, toasted, chopped ¼ cup

Method 1. Season the meat with salt and pepper. Let sit for 2 hours. 2. Prepare a medium (350°F to 375°F) gas or charcoal grill fire or heat a grill pan on the stove over medium-high heat. Brush the steak with the oil and season all over with ¼ teaspoon salt. 3. Grill the steak, turning occasionally, until cooked to your liking, about 3 minutes per side for medium rare (125°F). Transfer the steak to a cutting board and let cool slightly, about 10 minutes (if the steak is too hot, it will wilt the greens). 4. Meanwhile, in a small bowl, stir together the fish sauce, lime juice, sugar, and jalapeño. 5. Thinly slice the steak against the grain. In a large bowl, combine the steak, tomatoes, pineapple, and onion. Add the dressing and toss to combine. 6. Just before serving, put the Power 4 Blend on a platter, lightly salt, and toss. Top with the steak mixture and almonds, and serve.

Source: Finecooking.com.

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CHICKEN FRANKIE WITH TAMARIND CHUTNEY AND CILANTRO MINT CHUTNEY Yield: 4 Portions Ingredients Amounts

Canola oil 2 Tbsp. Garlic, finely chopped 2 ea. Onions, finely chopped 1 ea. Salt as needed Ginger, julienned ½ inch Turmeric powder a pinch Red chili powder ¼ tsp. Cumin powder ¼ tsp. Coriander powder ¼ tsp. Marinated Pulled Chicken 1 lb. (recipe follows) Ground black pepper ¼ tsp. Canola oil (for parathas) ¼ tsp. Parathas (or substitute tortillas) 4 ea. Eggs, beaten well 3 ea. Onions, finely diced 1 ea. Mint leaves 2-3 ea. Cilantro leaves, finely chopped 8-10 ea. Lemon, cut in wedges 1 ea.

Marinated Pulled Chicken Lemon juice ½ tsp. Coriander powder, toasted ⅛ tsp. Cumin powder ⅛ tsp. Turmeric powder a pinch Red chili powder ⅛ tsp. Pulled Chicken 1 lb.

Tamarind Chutney (recipe follows) ½ cup Green Chile Chutney (recipe follows) ½ cup Yogurt ½ cup Micro greens as needed

Method 1. Heat 1 tablespoon oil in wok over medium heat. When oil is hot, sauté garlic for 30 seconds. Add finely chopped onions only and pinch of salt to help quicken onion frying. When onions turn translucent, add ginger pieces and sauté for about a minute. Add turmeric, red chili, cumin and coriander powders and fry.

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2. Add marinated chicken pieces and fry for couple of minutes. Add about ½ cup water. Add salt as needed. 3. Mix well, cover and let chicken cook on medium heat for 5 to 6 minutes to warm through and brown slightly. Sprinkle on ground black pepper and mix well. Turn off heat and put filling aside. 4. To ready paratha, add oil and heat sauté pan over medium heat. Add 1 paratha when pan is hot and let it cook to about 80% on both sides. Reduce heat to low. 5. Add some oil to pan, spread it out and add some beaten egg. Spread egg around pan well. Add warm paratha on top of frying egg. Press paratha to egg. 6. In 1 minute, flip paratha. After about 30 seconds, transfer paratha to a plate. Divide chicken filling into 4 portions. Add 1 portion to center of paratha-egg mixture. 7. Add finely diced onions, chopped mint, cilantro leaves and lemon juice. Roll it up tightly like a wrap and cover with foil.

Note: Suggested sauces to serve with: Tomato Jam, Green Chile Chutney and Cucumber Raita.

Source: Adapted from Smithfield Foods, as served at the 2018 Flavor Summit.

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GREEN CHILI CHUTNEY

Ingredients Amounts

Cilantro, firmly packed 1 ½ cups Mint leaves, firmly packed ½ cup Green onions, white and light green 4 ea. parts only Green chiles, (like jalapeños or Serrano) 2-3 ea. stemmed and roughly chopped (seeded for less heat) Gingerroot, peeled and roughly chopped 1 ea. 2 inches/5 cm Lemon, juice of 2 ea. Sugar 1 Tbsp. Salt ½ tsp.

Method 1. Place the cilantro, mint, green onions, chiles, ginger, lemon juice, sugar, and salt in a blender with ¼ cup/60 milliliters of water and purée (it doesn’t purée smoothly—you’ll have to stop and scrape down the sides and bottom of the blender jar often) until completely smooth. 2. Transfer to an airtight container and refrigerate for up to 3 days. Makes 1½ cups.

Note: There are a few homemade chutneys that I am never ever without—haree chutney is one of them (tamarind chutney and tomato chutney are two others). It’s is amazing with anything and everything, giving even the most simple dish a beautiful, fresh, and incredibly bright flavor. In the summer I’ll add ¾ cup/180 grams of plain yogurt for a refreshing mint chutney.

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TAMARIND AND DATE CHUTNEY Yield: 4 Cups Ingredients Amounts

Tamarind pulp ½ lb. Dates, pitted ½ lb. Cumin, ground & roasted 2 Tbsp. Asafoetida a pinch Ground black pepper 2 tsp. Cayenne 2 tsp. Black salt 3 tsp. Salt 1 tsp. Sugar, amount used depends ¾-1 cup on the sweetness of the dates Coconut Sugar 6 oz.

Method 1. Pour 3 cups of boiling water over the tamarind pulp and allow to soak overnight. 2. In another bowl, pour 1 cup of boiling water over the dates and allow them to soak overnight also. 3. Break up any lumps of soaked tamarind by kneading with fingers. Then force tamarind pulp through a fine sieve into a non-reactive saucepan. Scoop out the pulp remaining in the strainer and replace in soaking bowl. 4. Knead again while adding a little hot water and repeat the straining procedure to get all the tamarind. Follow the same procedure with the dates. 5. Add remaining ingredients and cook over medium heat until the jaggery melts, stirring frequently. Reduce heat to low and simmer for about 10 minutes. 6. Check seasoning and adjust for sweetness.

Source: The Bombay Cafe©, by Neela Paniz (Ten Speed Press, 1998)

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KOREAN PAJEON WITH CHO-GOCHUJANG SAUCE Yield: 5 Portions Ingredients Amounts

Korean Pancake Batter Korean pancake mix 2 cups Tempura flour ¼ cup Rice flour ¼ cup Ice-cold water 2 ½ cups

Canola oil 1 qt. Green onions, julienned 2 lb. Carnitas 1 lb. Red Fresno chile 4 oz. Eggs beaten (1 per pancake) 5 ea.

Cho-Gochujang Sauce (recipe follows) Cilantro for garnish as needed

Cho-Gochujang Sauce Gochujang 2 Tbsp. Soy sauce 1 Tbsp. Rice wine vinegar 2 Tbsp. Sugar 1 Tbsp. Honey 1 Tbsp. Sesame seeds, toasted 1 tsp. Sesame oil 1 tsp. Ginger, grated ¼ tsp. Garlic, minced ¼ tsp.

Method 1. For the Korean Pancake Batter: Sift together pancake mix, tempura flour and rice flour. 2. Add water and whisk it well. 3. Preheat frying pan on medium to medium-high heat until bottom is well heated. Reduce heat to medium to medium-low. (Cook and finish with this temperature setting.) 4. Put generous amount of cooking oil into pan. Place 3 ounces green onions on pan parallel to each other; place carnitas and red chiles sparingly on top of green onions. 5. Ladle pancake mixture and drizzle (in zigzag shape) it over green onions and carnitas. Try to spread it evenly, filling any gaps. Drizzle beaten egg over pancake. Shape pancake with spatula. 6. Flip pancake once bottom is set. 7. Serve with Cho-Gochujang sauce. 8. For the Cho-Gochujang Sauce: Mix all ingredients together and reserve for plating.

Source: Smithfield Foods, as served at the 2018 Flavor Summit. Published with permission of the author. All righrts reserved.

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SALMON TARTARE WITH LEMON KOSHO AIOLI AND WHITE SOY SAUCE LIME VINAIGRETTE Yield: 4 Portions Ingredients Amounts

White Soy Sauce Lime Vinaigrette Shiro shoyu ½ cup Lime juice ½ cup Katsuobushi ½ cup Konbu, cut in 2” pieces ¼ oz. Ginger, mircoplaned ½ tsp. Garlic, microplaned ½ tsp. Grapeseed oil ¾ cup + 2 Tbsp.

Lemon Kosho Aioli Yuzu Kosho 3 Tbsp. Dashi 2 ½ Tbsp. Lemon juice 2 tsp. Jalapeño, microplane ½ tsp. Ginger, microplane ⅛ tsp. Garlic, microplane 1 ea. Egg yolk 1 ea. Grapeseed oil 1 cup Salt as needed

Dashi Konbu 1 oz. Ginger, peeled, smashed, 1 ½” pc. 1 ea. Garlic cloves, peeled, smashed 2 ea. Lemon peel 3” by 1” 2 ea. Rosemary sprig 1 ea. Water 4 cups Katsuobushi 2 ½ cups

Salmon, filets, sushi quality 8 oz.

Green onions 3 Tbsp. White Soy Sauce Lime Vinaigrette 2 ½ Tbsp. (recipe above) Extra-virgin olive oil 1 Tbsp. Dashi (recipe follows) 2 tsp. Shiro shoyu 1 tsp. Shichimi togarashi ¼ tsp. Cucumber, cut into irregular bite 10 oz. sized pieces

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Lemon kosho aioli(recipe above) 3 Tbsp. Quinoa Furikake Crunch(recipe follows) ½ cup

Method 1. For the White Soy Sauce Lime Vinaigrette: Combine the shiro shoyu, lime juice, katsuobushi, konbu, ginger, and garlic in the container and stir well. Let the mixture sit at room temperature for 1 hour. 2. Strain the mixture through a medium mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible, discard the solids. 3. Whisk in the grapeseed oil in a slow stream until well combined. 4. Transfer to an airtight container and store in the fridge for up to 1 week. Whisk will before using. 5. For the Lemon Kosho Aioli: Combine the yuzu kosho, dashi, lemon juice, jalapeño, ginger, garlic and egg yolk in a small food processor. Process until fairly smooth. 6. With the processor running, add the grapeseed oil in a thin, steady stream. Scrape the sides of the processor and process for another 5 seconds or so. 7. Season with salt and more lemon juice. Transfer to an airtight container and store in the fridge for up to 3 days. 8. For the Dashi: Combine the konbu, ginger, garlic, lemon peel, rosemary, and water in a small pot. Set over medium low heat and warm until small bubbles begin to rise from the bottom but before they break the surface of the liquid, 10 to 12 minutes. Turn off the heat. 9. Sprinkle in the katsuobushi and if necessary, gently stir with a wooden spoon so it’s completely saturate. Let steep for 10 minutes, then strain through a fine-mesh sieve, lightly pressing on the solids. Discard the solids. 10. Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months. 11. For the Tartare: Using a very sharp chef’s knife, slice the salmon horizontally into ⅛-inch thick planks. 12. Slice each plank into long ⅛-inch thick strips, then line them up and slice crosswise into ⅛- inch cubes. Chop about a third of the cubes until they’re the texture of coarsely ground meat. 13. Combine the diced and chopped salmon in a medium mixing bowl and use your hands to mix thoroughly. Add the scallions, vinaigrette, olive oil, dashi, shiro shoyu and ⅛ teaspoon of the shichimi togarashi, and use a spoon to mix the tartare until the ingredients are very well distributed, about 30 seconds. 14. Put the cucumbers in an individual serving bowls, add the salmon, dollop the aioli on the side and sprinkle with the remaining ⅛ teaspoon shichimi togarashi. Sprinkle the crumb over the salmon. Serve.

Source: State Bird Provisions Cookbook, by Stuart Brioza, Nicole Krasinski, & JJ Goode (Ten Speed Press, 2017)

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FURIKAKE CRUNCH Yield: 4 Cups Ingredients Amounts

Rosemary sprigs 4 ea. Garlic cloves 4 ea. Lemon peel, 1” strips, pith removed 1 ea. Salt 2 Tbsp. Quinoa 1 cup Red quinoa 1 cup Canola oil for deep frying as needed

Nori sheet, cut into thin 2” long strips 6 ea. Sesame seeds, toasted 1 cup Flaky sea salt ½ Tbsp. Shichimi togarashi 1 tsp.

Method 1. Lay out two large pieces of cheesecloth. Evenly divide the rosemary, garlic, and lemon peel among the two. Gather the edges of the cheesecloth; twist the loose cloth, and a tie a knot to make sachets. 2. Combine 8 cups water and 1 tablespoon salt in each of two medium pots. Bring to a boil over high heat, add a sachet to each pot, and add the quinoa, one variety per pot. 3. Lower the heat to maintain a strong simmer and cook, stirring occasionally, until the quinoa is tender with a slight pop but not mushy, about 12 minutes for the white quinoa and about 22 minutes for the red. 4. As each variety of quinoa finished, drain well in a fine mesh sieve. Spread the quinoa on large paper towel – lined baking sheets or platters in a thin layer to cool quickly and allow excess liquid to evaporate. Refrigerate, uncovered, overnight. The next day the quinoa is ready to fry; transfer to two bowls. 5. Dry the baking sheets and line with paper towels. 6. Pour 3 inches of oil into a deep heavy pot and bring to 300°F over high heat. Working in 2 cup batches, with one variety of quinoa at a time, fry the quinoa, stirring occasionally, until it is crunchy and a shade or two darker, 3 to 5 minutes. 7. Scoop out each batch with a fine-mesh sieve, doing your best to remove stray grains, and transfer to the prepared baking sheets in a thin layer. Let cool. 8. Transfer the fried quinoa to a large mixing bowl and add the nori, sesame seeds, sea salt, and shichimi togarashi. Stir well.

Source: Adapted from Source: State Bird Provisions Cookbook, by Stuart Brioza, Nicole Krasinski, & JJ Goode (Ten Speed Press, 2017)

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SALMON CONFIT, PISTACHIO DASHI PURÉE, PICKLED RADISHES, AND CAVIAR Yield: 12 Portions Ingredients Amounts

Salmon Confit Salt 2–3 tsp. Salmon filet, cut in 1” x2” pieces 2 lb. Basil stems, bruised 8 ea. Thyme sprigs, bruised 8 ea. Bay leaves, crushed 8 ea. Garlic cloves, cut in 4 lengthwise 8 ea. Black peppercorns 1 tsp. Serrano chili, split lengthwise 2 ea. (optional) Olive oil, mild 6 cups

Pickled Radish Radish, breakfast, cut in ¼ lengthwise 1 cup Rice vinegar ½ cup Sugar ½ cup Salt ½ tsp. Shichimi togarashi ¾ tsp.

Pistachio Purée Pistachios, whole, roasted 1 cup Water 5 ½ cups Mirin ¼ cup Hon dashi (powder) ¼ cup

Salmon confit (recipe follows) 12 ea. Watercress leaves 2 bu. Grapefruit segments 12 ea. Caviar as needed Micro shiso 1 oz.

Method 1. For the Salmon: Salt the fish liberally. You want to see a coating of salt on the surface. Set aside. If the pieces of fish are thick you can leave them in the refrigerator overnight. If they fall more into the scrap category an hour would be enough. 2. Put all the other ingredients into a 2 quart saucepan (approximately) and bring to the barest simmer for a few minutes. You do NOT want to brown the garlic or onions. Let the oil in fuse for 30 minutes.

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3. Heat the oil to 150°F. Add the salmon and gently poach until medium. Watch the fish carefully; it can still be barely pink in the center. Remove from heat and let cool. 4. For the Pickled Radishes: Place the cut radishes into a nonreactive heatproof bowl. 5. Bring remaining radish ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over radishes. Cool to room temperature, keeping vegetables submerged with a small plate. 6. Transfer with liquid to an airtight container and chill, shaking occasionally, at least once a day. 7. For the Pistachio Purée: Cook pistachios in 2 cups boiling water in a small saucepan for 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins. 8. Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour. 9. Season the salmon with salt. Let sit for 1 hour. 10. Heat the oil with the herbs over low heat 160°F until the herbs have wilted and the oil is aromatic, approximately 30 minutes. The vegetables should not brown. Remove from heat and let sit for 1 hour. 11. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish. Purée remaining nuts with remaining ½ cup water in a blender into a very smooth but thick paste. 12. To Serve: Place a dollop of the pistachio puree on the plate, smear it in a long arch. Place a piece of the salmon (drain well and remove excess oil) at one end of the puree. Sprinkle with radishes, watercress leaves and place a couple of small pieces of grapefruit, and spoons of caviar on the plate. Sprinkle with micro greens around the plate

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THURSDAY, MARCH 8TH

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NAPA VALLEY BREAKFAST

SupHerb Farms Aji Pesto and Peruvian Sausage Egg Soufflés Barley Risotto with SupHerb Farms Green Harissa and Poached Eggs Chorizo Breakfast Bowl with Potatoes, Avocado & Fried Egg featuring SupHerb Farms Jalapeño & Cilantro Blackberry Banana Smoothie Raspberry Coconut Chia Oats Berry Patch Cream Cheese Pop-Tarts Chocolate Hazelnut Pop-Tarts with Chocolate Chips Whole Grain Breads Whipped Butter, Ube Jam, Raspberry Cardamom Jam, Almond Butter, Peanut Butter

Fruit Salad

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AJI PESTO AND PERUVIAN SAUSAGE EGG SOUFFLÉS Yield: 9 Portions Ingredients Amounts

Puff Pastry, thawed 1 sheet (17.3 oz pack) Eggs, large 3 ea. Manchego Cheese, finely grated ¼ cup Greek Yogurt, full fat 2 Tbsp. Baking powder ½ tsp. Salt ¼ tsp. SupHerb Farms Fusions® Aji Pesto 4 Tbsp. Spinach, frozen and chopped ¼ cup Peruvian Sausage (Salchicha Criolla) ½ cup Asiago Cheese, grated 4 Tbsp.

Method 1. Preheat the oven to 400°F. 2. Using a standard 12-cup muffin tin, cut the puff pastry into 9 squares. Line 4 tart pans with the puff pastry squares, letting the corner point’s drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach to the top of the tin. 3. Whisk the eggs, Manchego cheese, yogurt, baking powder, salt, SupHerb Farms Fusions® Aji Pepper Pesto together in a medium bowl until blended. Stir in the spinach and sausage. 4. Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, and then gently and loosely fold the 4 corner points over the filling. 5. Bake for 25 minutes, until the pastry is browned and the eggs are puffy. 6. Cool completely, and then remove from the pans. Serve immediately.

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BARLEY RISOTTO WITH GREEN HARISSA AND POACHED EGGS

Ingredients Amounts

Shiitake mushrooms, sliced 2 cups Olive oil 2 Tbsp. Onions, diced 2 ea. Garlic cloves, sliced 3 ea. Pearl barley 1 cup SupHerb Farms Fusions® Green 2 Tbsp. Harissa Dry white wine ½ cup Vegetable broth, heated 7 cups Salt as needed Ground black pepper as needed

Poached eggs 4 ea. Pickled beets, thinly sliced ½ cup (recipe follows) Crumbled feta cheese ½ cup Micro greens 1 cup

Method 1. Sauté mushrooms in oil over medium high heat until slightly caramelized and soft. Add the onions and garlic cook until softened, about 3 minutes. 2. Add barley; stir constantly until grains are well coated and lightly toasted, about 3 minutes. Stir in Harissa. 3. Pour in wine; continue stirring as barley absorbs liquid. Add heated broth, 1 cup at a time, stirring constantly to allow each addition be absorbed before adding more. 4. Continue stirring in hot broth until risotto is creamy and barley is tender, about 45 minutes. Stir in the paste. Adjust seasoning with salt and pepper. 5. Top each portion of risotto with 1 poached egg, beets, cheese and micro greens.

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PICKLED BEETS

Ingredients Amounts

Cider vinegar 1 cup Water 1 cup Sugar ½ cup Red onion, small, thinly sliced 1 ea. Garlic cloves, quartered 4 ea. Yellow mustard seeds 1 tsp. Bay leaves 2 ea. Cloves 2 ea. Black peppercorns 1 ½ tsp. Thyme, dried 2 tsp. Oregano, dried 1 tsp. Baby red beets, tops removed 2 lb.

Method 1. In a saucepan, bring the vinegar and water mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme and oregano to a boil. 2. In a large pot of boiling, salted water, cook the beets until crisp-tender, about 10 minutes. Drain and peel, transfer to a heatproof bowl. 3. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl and serve.

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CHORIZO BREAKFAST BOWL Yield: 20 to 24, 3 Ounces Portions Ingredients Amounts

Smithfield Ground Pork 1 lb.

Chorizo Seasoning White vinegar ½ cup Paprika 2 Tbsp. Chili powder 2 Tbsp. Sea salt 1 Tbsp. Granulated Garlic 1 tsp. Ground Oregano ½ tsp. Cumin ¼ tsp. Coriander ¼ tsp.

Pico De Gallo Tomatoes, diced 2 cups White onion, finely chopped ½ cup Cilantro, chopped 1/3 cup Jalapeño, finely diced 2 Tbsp. Lime juice 2 Tbsp. Sea salt as needed

Potato, diced, fried 4 cups Eggs, fried, cut in 6 pieces 4 ea. Avocado, diced 1 ea.

Method 1. Combine Chorizo seasoning ingredients; mix well. Add to ground pork, cover and refrigerate 24 hours. 2. Heat skillet over medium heat; brown chorizo; keep warm. 3. Combine Pico de Gallo ingredients; set aside. 4. To build 3 oz. bowl: Place 2 tablespoons prepared potatoes on bottom of bowl. Top with 2 tablespoons Chorizo, 1/6th fried egg, 1 tablespoon Pico de Gallo, and 1 tablespoon diced avocado.

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BLACKBERRY YOGURT SMOOTHIE Yield: 1 Quart Ingredients Amounts

Blackberries 1 cup Blackberry purée 1 cup Yogurt 1 cup Apple juice 1 cup Brown sugar as needed Banana 1 ea. Crushed ice as needed

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

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RASPBERRY COCONUT CHIA OATS Yield: 8 Portions Ingredients Amounts

Raspberry purée ½ cup Coconut milk, #10 can 1 ea. Oats 12 ½ cups Soy milk 11 cups Chia seeds 1 ½ cups + 1 Tbsp. Cinnamon 1 Tbsp. Vanilla extract 1 Tbsp. + ¼ tsp.

Raspberries 8 cups Yogurt, Greek 2 cups Toasted coconut flakes Micro mint 1 oz.

Method 1. Blend the raspberry purée and coconut milk until smooth. 2. Combine oats, soy milk, coconut milk mixture, chia seeds, cinnamon, and vanilla extract in a bowl. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight. 3. Fold in ½ the raspberries. Scoop into cups. Garnish with a dollop of yogurt, a teaspoon of raspberries, toasted coconut and micro mint.

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CHOCOLATE HAZELNUT POP-TARTS Yield: 8 Each Ingredients Amounts

Pop Tart Dough All-purpose flour 1½ cups Sugar 1 Tbsp. Salt 1 tsp. Butter, cold, cut into 12 pieces 1 cup Egg yolks 2 ea. Milk, cold 3 Tbsp.

Glaze Powdered sugar 1 cup Ground cinnamon ½ tsp. Milk or water 2 Tbsp. + 2 tsp.

Chocolate Hazelnut Spread ½ cup Chocolate chips (dove) ¼ cup Hazelnuts, toasted, chopped ¼ cup

Egg, lightly beaten 1 ea.

Cocoa Nibs, crushed ¼ cup

Method 1. For the Dough: Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds. 2. Scatter the butter over the top. Mix on low speed for 1 to 1 ½ minutes, or just until the flour is no longer bright white and holds together when you clump it. Lumps of butter the size of pecans should be visible throughout the dough. 3. In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds or until the dough just barely comes together. It will be a shaggy mess. 4. Dump the dough onto an unfloured surface and gather it into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top and sliding your palm down the side and along the work surface. 5. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter throughout. 6. Gather up the dough, wrap tightly in plastic wrap, and press down into a disc about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep for up to 4 days in the fridge or 1 month in the freezer. 7. For the Glaze: Whisk together sugar and cinnamon, add milk and stir until smooth. 8. To Assemble: Preheat the oven to 350°F.

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9. Remove the dough from the refrigerator and divide it in half. On a lightly floured surface roll the first half of the dough into a 28- by 11-inch rectangle. 10. Using a paring knife or pizza cutter, cut the dough into eight 3 ½- by 5 ½-inch rectangles (about the size of an index card). Brush four of the rectangles with the egg. 11. Spoon 2+ tablespoons of the chocolate hazelnut spread on top of each of the 4 egg washed dough rectangles. Sprinkle with chocolate chips and nuts. 12. Top with the remaining 4 rectangles of dough. Use a fork to lightly press the edges together and seal them together. Place each Pop-tart on a parchment lined baking sheet about 2 inches apart. 13. Repeat the same process with the remaining half of the dough. 14. Bake for 40 to 45 minutes or until the tops of the pastries are golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes. 15. Brush the tops with the glaze. Sprinkle with cocoa nibs. Let stand for 10 to 15 minutes to allow the glaze to set before serving. 16. Store in an airtight container at room temperature for up to 2 days.

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BERRY PATCH CREAM CHEESE POP-TARTS Yield: 8 Each Ingredients Amounts

Pop Tart Dough All-purpose flour 1½ cups Sugar 1 Tbsp. Salt 1 tsp. Butter, cold, cut into 12 pieces 1 cup Egg yolks 2 ea. Milk, cold 3 Tbsp.

Berry Patch Filling Sugar 1 lb. 14 oz. Raspberry, frozen defrosted ½ lb. Blackberries, frozen, chopped ½ lb. Strawberries, chopped ½ lb. Cornstarch 2 Tbsp. Lemon juice 2 Tbsp. Sugar ½ cup

Cream Cheese Filling Cream cheese, room temperature 8 oz. Confectioners’ sugar 1 ¼ cups Egg yolk 1 ea. Salt a pinch Vanilla extract ½ tsp.

Glaze Powdered sugar 1 cup Vanilla extract ¼ tsp. Milk or water 2 Tbsp. + 2 tsp.

Egg, lightly beaten 1 ea.

Freeze dried raspberries, blueberries, ¼ cup crushed

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3. In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds or until the dough just barely comes together. It will be a shaggy mess. 4. Dump the dough onto an unfloured surface and gather it into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top and sliding your palm down the side and along the work surface. 5. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter throughout. 6. Gather up the dough, wrap tightly in plastic wrap, and press down into a disc about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep for up to 4 days in the fridge or 1 month in the freezer. 7. For the Berry Patch Filling: In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results). The mixture should be the consistency of jam. 8. For the Cream Cheese Filling: In a medium bowl, combine the cream cheese, sugar, egg yolk, salt and vanilla. Mix well until smooth. 9. For the Glaze: Whisk together sugar and vanilla, add milk and stir until smooth. 10. To Assemble: Preheat the oven to 350°F. 11. Remove the dough from the refrigerator and divide it in half. On a lightly floured surface roll the first half of the dough into a 28- by 11-inch rectangle. 12. Using a paring knife or pizza cutter, cut the dough into eight 3 ½- by 5 ½-inch rectangles (about the size of an index card). Brush four of the rectangles with the egg. 13. Pipe a border of room-temp cream cheese around the edge; then pipe a double thickness of cream cheese down the middle. Spoon 2+ tablespoons of the filling in between the cream cheese borders. 14. Top with the remaining 4 rectangles of dough. Use a fork to lightly press the edges together and seal them together. Place each Pop-tart on a parchment lined baking sheet about 2 inches apart. 15. Repeat the same process with the remaining half of the dough. Lightly rolling out top halves of tarts one more time so they stretch ever so slightly bigger in size. This ensures they can drape over the filling on the bottom halves and still seal tightly. 16. Brush edges of bottom halves lightly with beaten egg. Arrange tops and press gently to seal. Crimp edges firmly with a fork. 17. Bake for 40 to 45 minutes or until the tops of the pastries are golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes. 18. Brush the tops with the glaze. Sprinkle with freeze dried fruit. Let stand for 10 to 15 minutes to allow the glaze to set before serving. 19. Store in an airtight container at room temperature for up to 2 days.

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UBE YAM JAM Yield: 3 Cups Ingredients Amounts

Coconut milk, #10 Can 1 ea. Sugar 1 ¼ cup Salt a pinch Purple yam, grated 16 oz. Coconut oil 1 Tbsp.

Method 1. Using a rubber spatula, stir together the coconut milk, sugar, salt, and purple yam in a large saucepan over high heat. 2. Bring everything to a boil, while stirring frequently. Reduce heat to medium, or medium- low, and continue to simmer and stir until the mixture thickens, being sure to scrape the bottom of the pot with the spatula to prevent scorching. If the mixture bubbles too much, reduce heat to low. 3. Continue to simmer the mixture, stirring until it becomes the consistency of thick cake batter and begins to pull away from the sides of the pot, about 30 minutes total. Remove from heat. 4. Stir in the coconut oil and continue to mix until the oil is completely incorporated into the jam. 5. Allow the mixture to cool slightly in the pan, then transfer the warm mixture to jars or containers. Store at room temperature for easier spreading. If storing in the refrigerator, allow jam to come to room temp before using so it is easier to spread.

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RASPBERRY CARDAMOM JAM Yield: 3 Cups Ingredients Amounts

Cardamom pods 9 ea. Raspberries 3 ½ lb. Sugar 5 cups Lemons, juiced, rinds reserved 2 Tbsp.

Method 1. Heat the oven to 225°F (110°C) and get your kitchen ready for canning. 2. In a small, dry pan over medium-low heat, toast the cardamom seeds—the little black things inside the green pods, not the pods themselves—for about 4 minutes, stirring every so often so they don’t burn. Grind to a powder in a spice mill. 3. Mash the raspberries and place in a large bowl and stir in the cardamom, sugar and lemon juice; let sit for at least a few minutes or up to 30 minutes. 4. Transfer the mixture to a pot. Put the squeezed lemon rinds in a turkey stuffing bag and tie the bag to one of the pot’s handles. 5. Cook over high heat, stirring and scraping the bottom of the pot so the sugars don’t burn. Use a fine-mesh skimmer to skim off any white scum. As the jam cooks, the solids will separate from the liquids and then rejoin. You’ll see the surface will look matte at the beginning, then all of a sudden it’ll change to shiny and glossy. 6. Once the jam is glossy, remove the bag or lemon rind, squeeze out all the liquid inside, and remove the bag from the pot. 7. Continue cooking the jam for another minute. It usually takes 10 to 12 minutes and will be approximately 217°F (103°C) when it’s done. 8. An easy way to tell if this jam is finished cooking is to perform a plate test. Stick a few small plates in the freezer before you start cooking the jam. 9. To perform the plate test, turn off the heat under the pot and spoon a little bit of jam onto one of the frozen plates. 10. Put the plate back in the freezer for 1 minute, then set your pointer finger on the plate and slide it upward through the jam. If the jam parts like the Red Sea and furrows like a brow, it’s done.

Source: Adapted from Everything I Want to Eat: Sqirl and the New California Cooking, by Jessica Koslow. (Harry N Abrams, 2016)

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CULINARY DEMONSTRATION RECIPES

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CHIMICHURRI CHICKEN WINGS

Ingredients Amounts

Chimichurri Onion, minced ½ cup Parsley, chopped ½ cup Oregano 1 Tbsp. Garlic, grated, or finely minced 1 tsp. Salt 1 ½ tsp. Ground black pepper 1 tsp. Chile flakes ½ tsp. Olive oil 1 cup Red wine vinegar ½ cup

Chimichurri Chicken Wings Chimichurri (recipe above) 2 cups Jalapeños peppers, roasted 2 ea. Jalapeño peppers, raw, seeds removed 2 ea. Red wine vinegar ¼ cup Olive oil as needed Chicken wings 2 lb. Salt as needed Parsley leaves as needed Oregano leaves as needed Onion, thinly sliced 1 ea.

Method 1. For the Chimichurri: In a medium bowl, combine the onion, parsley, oregano, garlic, salt, pepper, and chile flakes. 2. Pour in the olive oil and vinegar and mix well. Use immediately, or store, covered, in the refrigerator, for up to a couple of days. Use before the herbs start to brown. 3. To keep for longer, combine all of the ingredients except the vinegar, then add the vinegar before serving. 4. For the Chicken Wings: In a blender, combine the chimichurri with the jalapeños, vinegar, and 1 tablespoon of olive oil. Set aside. 5. Season the chicken wings with a liberal amount of salt and let sit for 10 minutes. 6. Fire up a grill or heat a grill pan over medium high heat. Toss the wings in enough oil to coat, and then start cooking them, turning every so often, until you get a nice char on the exterior and they’re fully cooked through, about 20 minutes. 7. When the wings are done, toss them in a bowl with the modified chimichurri sauce. 8. Garnish with parsley and oregano leaves, and thin slices of onion and if you like, additional fresh or even pickled jalapeños.

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CELERY APPLE SHRUB Yield: 1 Quart Ingredients Amounts

Celery, enough to make juice 1 bu. Apple cider vinegar 1 cup Cane sugar 1 cup Apple juice, preferably fresh ½ cup not store bought

Method 1. Juice the celery in a juicer and strain through a chinois or fine mesh strainer. 2. Combine the vinegar and sugar in a medium saucepan and heat over medium heat to dissolve the sugar. Remove from the heat and add in the celery and apple juice. 3. Let cool in an ice bath, then place in storage container, then lace in the refrigerator until ready to use. It will keep for 1 to 2 months.

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CHORIZO BREAKFAST BOWL Yield: 20 to 24 (3 Ounce) Portions Ingredients Amounts

Chorizo Seasoning White vinegar ½ cup Paprika 2 Tbsp. Chili powder 2 Tbsp. Sea salt 1 Tbsp. Granulated garlic 1 tsp. Oregano, ground ½ tsp. Cumin ¼ tsp. Coriander ¼ tsp.

Smithfield Ground Pork 1 lb.

Pico De Gallo Tomatoes, diced 2 cups White onion, finely chopped ½ cup Cilantro, chopped 1/3 cup Jalapeño, finely diced 2 Tbsp. Lime juice 2 Tbsp. Sea salt as needed

Potato, diced, fried 4 cups Eggs, fried, cut in 6 pieces 4 ea. Avocado, diced 1 ea.

Method 1. Combine Chorizo Seasoning ingredients; mix well. Add to ground pork, cover and refrigerate 24 hours. 2. Heat skillet over medium heat; brown chorizo; keep warm. 3. Combine Pico de Gallo ingredients; set aside. 4. To build 3 oz. bowl: Place 2 tablespoons prepared potatoes on bottom of bowl. Top with 2 tablespoons Chorizo, 1/6th fried egg, 1 tablespoon Pico de Gallo, 1 tablespoon diced avocado.

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NETWORKING BREAK

Quinoa and Ancient Grain Muffin with Prosciutto, Fig Jam and Arugula, featuring Uncle Ben’s International Grains Quinoa & Ancient Grains Medley Grains

Sponsored by

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QUINOA AND ANCIENT GRAIN MUFFIN WITH PROSCIUTTO, FIG JAM AND ARUGULA Yield: 12 Each Ingredients Amounts

Quinoa and Ancient Grains, cooked ¾ cup

Butter, melted 4 oz. Eggs, lightly beaten 2 ea. Sugar 2 Tbsp. Almonds, toasted, chopped ½ cup Green onions, finely chopped ¼ cup All-purpose flour 1 cup Baking powder 1 tsp. Salt 1 tsp.

Fig jam (recipe follows) ½ cup Asiago, sliced thin 12 slices Prosciutto, sliced thin 3 oz. Arugula 2 cup

Method 1. Cook the grains according to the manufacturer’s packet. 2. Preheat the oven to 425°F. 3. In a medium bowl, beat the melted butter with the eggs and sugar. Stir in the cooked grains, the onion and nuts until combined. 4. In another medium bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wild rice mixture just until incorporated. 5. Fill the muffin cups two-thirds of the way with the batter and bake for about 20 minutes, or until the muffins are golden brown. Let cool in the pan for 2 minutes, then unmold them and transfer to a rack to cool completely. 6. Split the muffins in half. Brush the cut surface with butter, and griddle on a hot griddle until golden brown. 7. Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 1 slices prosciutto, 1 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.

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FIG JAM

Ingredients Amounts

Dried Calimyrna figs stemmed and 10 oz. cut into ¼-inch pieces (about 1 3/4 cups) Sugar 3 Tbsp. Thyme, chopped 1 tsp. Rosemary, chopped ½ tsp. Lemon juice 1 Tbsp.

Method 1. In a medium saucepan, combine figs with sugar, herbs, and 1 ½ cups water; bring to a boil. 2. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes. Transfer mixture to a food processor; add lemon juice. 3. Purée until smooth (add up to ¼ cup additional water, if needed, to thin to desired consistency).

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WALK-AROUND SPONSOR EXCHANGE LUNCH

B&W QUALITY GROWERS B&W Power 4 Spring Vegetable Salad with Chive Vinaigrette and Fried Capers

SMITHFIELD FOODS Charcuterie Board Carando Proscuitto, Capicola, Genoa Salami, Cotto Salami, Pimento Cheese Spread, Cornichons, Heywood’s Mustard, Pickled Red Onions, Pickled Radishes, Turmeric Pickles, Pretzels, Whole Grain Breads

STEELITE INTERNATIONAL AMERICA Charred Broccolini with Lemon Miso Peanut Bagna Cauda served on Steelite Scape Round Platter

VERLASSO, HARMONIOUSLY RAISED FISH Verlasso Salmon Ceviche with Almonds and Currants*

BARILLA AMERICA & SUPHERB FARMS Barilla Rigatoni and Moroccan Lamb Sugo with SupHerb Farms Chermoula

MARS FOODSERVICES & ROYAL DUTCH VEAL Sautéed Royal Dutch Veal Wrapped Asparagus with Uncle Ben’s Brown Rice and Quinoa Pilaf

WHOLESOME SWEETENERS & THE WONDERFUL COMPANY Wonderful Citrus Panna Cotta with Blood Orange Curd, featuring Wholesome Sweeteners Organic Sugar

ARC CARDINAL & HEALTH-ADE Cherry Pomb, featuring Health-Ade Pomegranate Kombucha served in Arc Cardinal Rendez-Vous Rocks Glass

BIGELOW SPECIALTY AND NOVUS FULL LEAF TEAS & MINOR’S Ochasuke with Bigelow Green Tea, Tuna and Pickled Daikon, featuring Minor’s Chicken Reduction Bigelow Jasmine Green Tea Sangria

GARDEIN/UDI’S & LIBBEY FOODSERVICE Gardein Beefless Strips Philly Cheesesteak served on Libbey Fine Dining Coupe Plate

ILLY CAFFÈ NORTH AMERICA Specialty illy Espresso Beverages

STERLING CAVIAR Roasted Cauliflower Panna Cotta with Sterling Royal Caviar and Lemon Créme Fraiche

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B&W POWER 4 SPRING VEGETABLE SALAD WITH CHIVE VINAIGRETTE AND FRIED CAPERS Yield: 8 Portions Ingredients Amounts

Chive Vinaigrette Chives, chopped ½ cup Champagne vinegar ¼ cup Shallot, coarsely chopped 1 Tbsp. Honey 1 tsp. Dijon mustard 1 tsp. Canola oil ½ cup Extra-virgin olive oil ¼ cup Salt as needed Ground black pepper as needed

Olive oil ½ cup Capers, drained, patted dry ¼ cup

Asparagus, shaved 2 cups Radishes, shaved 1 cup Fennel, shaved 1 cup Sugar snap peas, blanched, cut 2 cups on bias Mint leaves, cut in ½ ½ cup B&W Power 4 8 cups Salt as needed Ground black pepper as needed Chive blossoms 2 Tbsp. Pistachios, chopped ¼ cup

Method 1. For the Chive Vinaigrette: Purée first 5 ingredients in blender until smooth. With machine running, gradually add canola oil, then olive oil. Season to taste with salt and pepper. 2. For the Fried Capers: Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. Let stand at room temperature. 3. Place the asparagus, radishes, sugar snap peas, mint, and power 4 blend in a large bowl. Season with salt and pepper. Toss with some of the chive vinaigrette. Place on a platter, garnish with fried capers, chive blossoms and pistachios.

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CHARCUTERIE BOARD

Ingredients Amounts

Carando Prosciutto, sliced thin ½ lb. Carando Capicola, sliced thin ½ lb. Carando Genoa Salami, sliced thin ½ lb. Carando Cotto Salami, sliced thin ½ lb. Pimento Cheese Dip (recipe follows) as needed Cornichon 8 oz. Heywood’s Mustard (recipe follows) 1 cup Pickled Red Onions(recipe follows) 2 cups Pickled Radishes(recipe follows) 2 cups Turmeric Pickles(recipe follows) 2 cups Pretzels(recipe follows) as needed Whole grain bread, sliced as needed Crostini as needed

Method 1. Arrange sliced meat on platters and place condiments in bowls. Serve with grissini and crostini.

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PIMENTO CHEESE SPREAD Yield: 3 Cups Ingredients Amounts

Cheddar, sharp, grated 1 lb. Mayonnaise 1 cup Pimentos, drained, finely diced 7 oz. Hot sauce, southern ½ tsp. Cayenne ½ tsp.

Method 1. In a medium bowl mix together cheese, mayonnaise, pimentos, hot sauce, and cayenne. Serve immediately or store in an airtight container in the refrigerator for up to a week.

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HEYWOOD’S MUSTARD Yield: 1 Quart Ingredients Amounts

Dry mustard 1 ½ cups Sugar 2 Tbsp. Salt 2 Tbsp. Pasteurized eggs 12 oz. Malt vinegar 2 cups Tabasco sauce ¼ tsp. Honey ¼ cup

Method 1. Combine the mustard, sugar and salt. 2. Add the eggs and mix well until smooth. 3. Whip in the vinegar, Tabasco, and honey. Let rest under refrigeration for 1 to 2 hours. 4. Beat over a double broiler until thick and creamy. 5. Chill. 6. Transfer to a clean storage container. Hold, covered, under refrigeration for up to two weeks.

Source: Garde Manger: The Art and Craft of the Cold Kitchen Set, by The Culinary Institute of America( Hungry Minds Inc, U.S., 2000).

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PICKLED RED ONIONS Yield: 1 Cup Ingredients Amounts

Red onion, small, 1 ea. peeled and sliced ⅛” thick Black peppercorns ¼ tsp. Cumin seeds ¼ tsp. Mexican dried oregano ½ tsp. Garlic cloves, peeled and halved 2 ea. Salt ¼ tsp. Cider vinegar 1/3 cup Water as needed

Method 1. Blanch the onion slices in boiling, salted water for 30 seconds. Drain and place in a medium- size bowl. 2. Coarsely grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions. Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink.

Note: Covered and refrigerated, the onions will last several weeks.

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PICKLED RADISHES Yield: 1 Cup Ingredients Amounts

Radishes, cut in quarters or sixths 2 bu. Cider vinegar ½ cup Honey ¼ cup Water ½ cup Salt 1 tsp.

Method 1. Wash radishes well. Trim roots and stems and slice radishes into thin wedges. 2. Place chopped radishes into a pint jar. 3. Combine vinegar, water, honey and salt in a small saucepan. Bring to a boil. 4. When brine has reached a boil, pour over radishes. 5. Let jar sit on counter until cool. When cool, place jar in the fridge. 6. Once jar has chilled for 24 hours, pickles are good to eat.

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TURMERIC PICKLES Yield: 3 Cups Ingredients Amounts

Zucchini or cucumbers, slice ¼” thick 6–8 ea. White onion, julienne ¼” thick 1 ea. Salt 1 Tbsp. Champagne vinegar 2 cups Sugar 1 cup Turmeric ¼ tsp. Mustard seeds ¼ tsp. Celery seeds ½ tsp. Ginger, sliced, ¼” piece 1 ea.

Method 1. Place zucchini or cucumbers and onions slices in a colander over a large bowl and sprinkle with salt. Allow to sit for 2 hours, and then rinse with cold water and drain, gently squeezing dry. Transfer slices to a large bowl. 2. Combine vinegar and sugar in a saucepan, stirring to dissolve sugar. 3. Add turmeric, mustard and celery seeds, and ginger. Bring to a boil, then reduce to a simmer and cook 8 to 10 minutes. 4. Remove ginger and pour over vegetable slices. Place a plate on top of the pickles to keep submerged. Allow pickles to sit in brine 24 hours before serving.

Source: Cindypawlcyn.com

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SOFT PRETZELS Yield: 18 Pieces (3.7 Ounces Each) Ingredients Amounts

Yeast, instant ½ oz. Water, cool 1 lb. 6½ oz. Butter, room temperature 2 oz. Malt Syrup ½ oz. High gluten flour 2 lb. 8 oz. Salt ¾ oz. Pate fermentee 4 oz. Total amount 4 lb. 7 oz.

Water, luke warm 1 qt. Sodium Hydroxide pellets 1.6 oz.

Method 1. In a 20 quart bowl, dissolve yeast in water, add butter, malt and flour, sprinkle salt over top and mix to incorporate for 3 minutes. Mix second speed for 6 to 8 minutes, using a dough hook until dough is developed. 2. Add the pate fermentee about halfway through the mix. 3. Place the dough on a bench, round up, cover and give a short bench rest (about 20 minutes.) 4. Divide using the 18 piece press. 5. Brush a little shortening on wooden table so dough will grip surface, make-up pretzels by rolling out each piece of dough and tying up with the thick part in the middle. Place pretzels on parchment dusted with flour. 6. Proof until dough has ¾ proof or 75% increase in volume, then chill in a freezer for 10 to 15 minutes until they are firm. 7. Make a solution consisting of 1 quart lukewarm water plus 1. 6 ounces of Sodium Hydroxide Pellets and stir carefully until dissolved. 8. YOU NEED TO USE EYE GLASSES AND GLOVES TO MAKE SURE IT DOESN’T GET ON YOUR SKIN. 9. Dip firm pretzels into lye solution, drain on a wire screen. 10. Sprinkle tops immediately with coarse salt and make 1 cut into thick end of the pretzel. Put onto sheet pans with silpats. 11. Bake in a 425°F oven (or a 325°F convection oven) for 15 minutes until golden brown remembering DO NOT USE STEAM when baking.

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CHARRED BROCCOLI WITH MISO PEANUT BAGNA CAUDA Yield: 4 to 6 Portions Ingredients Amounts

Broccoli, young 8 ea. Salt as needed Extra-virgin olive oil ¼ cup Miso Bagna Cauda (recipe follows) ½ cup Whole wheat bread crumbs 4 Tbsp. Peanuts, toasted chopped ¼ cup Maldon salt as needed Parmesan cheese, shaved as needed

Method 1. Preheat oven to 450°F. 2. In a large bowl, toss the broccoli with the olive oil and a light sprinkle of salt. Arrange the broccoli in a single layer on a baking sheet and roast in the oven until the pieces are tender and nicely charred, 10 to 15 minutes. 3. Remove the broccoli from the oven, transfer to a platter, and spoon the miso bagna cauda over it. Sprinkle with breadcrumbs, peanuts and Malden salt. Finish with shaved parmesan.

Source: On Vegetables: Modern Recipes for the Home Kitchen, by Jeremy Fox with David Chang (Phaidon Press, 2017)

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MISO PEANUT BAGNA CAUDA Yield: 2 ½ Cups Ingredients Amounts

Lemons, seeded, diced 2 ea. Extra-virgin olive oil 480 mL Red miso 150 g Garlic, peeled, germ removed, 100 g finely grated Peanuts, chopped 100 g Chile flakes ½ tsp. Salt as needed

Method 1. Fill a medium saucepot with about 2 inches of water (enough water so it doesn’t evaporate out during the cooking, but not so much that it touches the bowl that will be set over it.). Bring the water to a simmer. 2. Place the diced, seeded, lemon in a metal bowl, (that will sit snugly over the saucepot) and add the olive oil, miso paste, garlic, peanuts, and chili flakes. Stir to combine, cover the bowl with plastic wrap, and set it over the pot of gently simmering water. 3. Allow the mixture to cook in the double boiler for about 45 minutes – the result will be a combine but broken sauce. Remove from the heat and let the sauce come to room temperature. Taste it for salt but it should be plenty salty form the miso paste. Transfer to a jar, cover and refrigerate for at least 1 week. Serve at room temperature.

Source: On Vegetables: Modern Recipes for the Home Kitchen, by Jeremy Fox with David Chang (Phaidon Press, 2017)

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VERLASSO SALMON CEVICHE WITH ALMONDS AND CURRANTS Yield: 4 Portions Ingredients Amounts

Verlasso Salmon, skinned and diced into 1 lb. ½-inch pieces Salt as needed Ginger 1 slice Garlic, halved 1 ea. Lime juice 1 ½ cups Almonds, toasted 4 Tbsp. Currants or raisins 3 Tbsp. Chile pepper, such Fresno or 1 ea. Serrano, very thinly sliced Red onion, very thinly sliced 2 cups rinsed briefly under cold water Chervil leaves, loosely packed 1 cup

Method 1. Lightly season the diced fish with salt and let sit for about 5 minutes. Dip the fish in a bowl of cold water to rinse off the salt. Pat dry. 2. Rub the sides of a bowl with the ginger and garlic. Add the lime juice, almonds, currants, chile, and a pinch of salt. Stir to dissolve the salt and let sit for 5 minutes. 3. Add the fish and toss to coat. Refrigerate for 10 to 15 minutes. 4. Add the onion and mix well, taking care not to break up the fish. Refrigerate for 5 minutes. 5. Add half of the chervil and toss to combine. Divide among individual dishes and spoon any remaining juices over the dishes. Garnish each plate with a tuft of the remaining chervil.

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BARILLA RIGATONI AND MOROCCAN LAMB SUGO WITH CHERMOULA

Ingredients Amounts

Barilla Rigatoni 1 pk.

Extra-virgin olive oil 4 Tbsp. Garlic cloves, chopped 2 ea. Onion, diced 1 ea. Ginger ½ tsp. Cinnamon ½ tsp. Turmeric ½ tsp. Cayenne ½ tsp. Paprika 1 Tbsp. Lamb, ground 1 lb. White wine ½ cup Golden raisins ¼ cup Tomatoes, canned, chopped 14 oz. Chickpeas, drained 1 can Salt as needed Ground black pepper as needed Cilantro, roughly chopped 2 Tbsp.

Chermoula 1 Tbsp.

Method 1. Bring a large pot of water to boil. Meanwhile, sauté garlic and onions with spices in oil for 3 minutes, add ground lamb and brown well. 2. Deglaze with wine, reduce well, then add raisins, tomatoes, and one cup of water. Season with salt and pepper and bring to boil. 3. Reduce the sauce until it’s thickened and the meat is tender. 4. Cook the pasta according to directions, drain and toss with lamb sauce. Add chermoula to taste. Garnish with more chermoula and cilantro before serving.

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SAUTÉED ROYAL DUTCHVEAL WRAPPED ASPARAGUS WITH UNCLE BEN’S BROWN RICE AND QUINOA PILAF Yield: 4 to 6 Portions Ingredients Amounts

Asparagus spears 12 ea. Royal Dutch Veal cutlets (sliced thin) 4 ea. pound with meat mallet to tenderize Prosciutto, sliced thin, cut in half 4 ea. Parmesan cheese, grated 2 Tbsp. Wooden skewers, 6” as needed All-purpose flour, seasoned with as needed salt & pepper Butter 3 Tbsp. Olive oil 1 Tbsp. Marsala wine 3 Tbsp.

Uncle Ben’s Brown Rice 4 cups and Quinoa Pilaf

Method 1. Prepare veal cutlets by placing each cutlet between 2 sheets of wax paper & pound with a meat mallet or have butcher tenderize. This will provide a thin tender meat that will wrap easily & fry quickly. Season lightly with salt and pepper. 2. Place the veal cutlet on a flat surface. Lay a piece of prosciutto on a flat surface. Lay 3 pieces of asparagus on top in the center running across the shortest width and sprinkle with parmesan cheese. Roll the veal tightly around the asparagus into bundles and have asparagus tips visible at each end. 3. Tie in place at each end with kitchen string or use a skewer inserted diagonally. 4. To Serve: Roll in seasoned flour. 5. Heat 2 tablespoons butter & olive oil in frying pan. Fry the rolls over low heat for about 10 minutes, turning frequently, until golden and tender and the asparagus is cooked through. Transfer to a hot serving dish & keep warm. 6. Deglaze the pan with marsala, whisk in the remaining butter to the pan Taste for seasoning. 7. Warm the pilaf in a pot. Place a spoonful on the plate. Cut the asparagus in half on a bias. Lean against the pilaf and drizzle with sauce.

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WONDERFUL CITRUS PANNA COTTA WITH BLOOD ORANGE CURD AND CANDIED LEMON ZEST Yield: Forty, 4 Ounce Portions Ingredients Amounts

Panna Cotta Gelatin 28 g Milk 908 g Heavy cream 454 g Wholesome Sweeteners 454 g Organic Sugar Greek Yogurt 1440 g Honey 200 g Wonderful Lemon, zest of 4 ea. Wonderful Orange, zest of 2 ea. Blood orange, zest of 2 ea.

Garnish Blood Orange Curd (recipe follows) 1 recipe Blood orange supremes 4 cups Candied lemon zest as needed Micro mint as needed

Method 1. For the Panna Cotta: Add gelatin to the milk and allow to bloom. Combine cream, sugar, yogurt, honey, and lemon zest, orange and blood orange zest and heat to a simmer and allow to steep 5 minutes. 2. Add milk and gelatin mixture to cream, heat until gelatin dissolves. Strain mixture. 3. Pour mixture into molds and refrigerate overnight. 4. Top with a thin layer of curd. 5. Garnish with blood orange segments, candied lemon zest, and micro mint.

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BLOOD ORANGE CURD Yield: 3 Cups Ingredients Amounts

Eggs 4 ea. Egg yolks 4 ea. Sugar 1 cup. Blood orange juice 2/3 cup Blood orange zest, grated 1 Tbsp. Salt a pinch Butter, chilled 4 Tbsp.

Method 1. Fill a medium pot with a couple inches of water and heat over medium heat until barely bubbling. 2. Combine the eggs, egg yolks and sugar in a heatproof bowl that fits over the opening of the pot without touching the water below. Place over the pot and whisk constantly so the mixture becomes pale and forms a ribbon when you pull the whisk up out of it. 3. Whisk in the zest, juice and salt. Once the temperature of the mixture reaches 140°F, switch to a flexible spatula, stirring as the mixture becomes a thin custard. 4. Continue to stir; once the mixture reaches 170°F, transfer the bowl to a work surface. Whisk in one-quarter of the butter until incorporated. Repeat with the remaining butter in three more additions, whisking to form a smooth curd. 5. For a satiny finish, push the curd through a fine-mesh sieve, discarding the zest. 6. Cover and chill for at least 8 hours, which will help develop the flavor and texture.

Note: You can substitute the same amount of juice and zest from Meyer or Eureka lemons, red or pink grapefruit, key limes, satsumas and/or kumquats. Whisk together all ingredients over low heat until mixture is thick.

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NON-ALCHOLIC BLACKBERRY, GINGER, AND LEMON SHRUB Yield: 2 Cups Ingredients Amounts

Concentrate Blackberries 2 cups Sugar 1 cup

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

Method 1. For the Concentrate: In a medium bowl, combine the berries and sugar, using your hands to crush the raspberries until completely broken down. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days. 2. Combine the ginger, lemon, and vinegar in a small non-reactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days. 3. Using a rubber spatula, press down on the berry mixture through a fine-mesh sieve into a medium bowl. Discard the solids. Strain the vinegar through the same sieve. Discard the ginger and zest. 4. Pour the syrup and vinegar mixture into a Mason Jar and store in the refrigerator for a week before serving. 5. Mix ½ cup club soda to every 2 tablespoons berry mixture and mix gently. Place in a beverage dispenser and serve over ice.

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

Source: Adapted from Tastingtable.com

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CHERRY POMB Yield: 1 Portion Ingredients Amounts

Lime juice 1 oz. Cherry syrup .5 oz. Agave .5 oz. Rosemary sprig 1 ea. Health-Ade Pomegranate Kombucha 5 oz.

Method 1. Muddle the lime juice, cherry syrup and agave with one rosemary sprig. 2. Shake, then pour in a Collins glass over rocks. 3. Fill the rest of the glass with Health-Ade pomegranate kombucha and garnish with the additional sprig of rosemary

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OCHAZUKE WITH GREEN TEA, TUNA AND PICKLED DAIKON Yield: 10 Portions Ingredients Amounts

Pickled Daikon Rice vinegar 1 cups Sugar 2 Tbsp. Salt 2 tsp. Daikon radish, peeled, cut into ⅛” 1 lb. matchsticks, rinsed and patted dry

Green tea, prepared, hot 20 oz. Minor’s Chicken Reduction ¼ cup Hon Dashi 1 tsp. Short grain rice, cooked 10 oz. Shiitake, sliced thin, 1 cup Pickled daikon, small dice (recipe above) 2 Tbsp. Tuna, sashimi 10 ea. Toasted sesame seed as needed Nori, small slivers as needed Green onions, sliced thin as needed

Method 1. For the Pickled Daikon: Combine vinegar, sugar and salt and stir well to dissolve. Set aside until ready to use. 2. Make sure daikon is completely dry. If not, pat dry with paper towels. 3. Place daikon in a glass jar or plastic container with a tight lid. 4. Pour the vinegar solution over the daikon, making sure the vegetables are completely submerged. Cover tightly and store in the refrigerator for at least 1 day before serving. 5. Mix green tea, chicken reduction and Hon Dashi until chicken base is incorporated 6. Cook rice according to package directions, hold warm 7. Season the shiitake with salt and pepper and roast, hold warm 8. To serve: place 1 ounce rice, 2 ounces broth, 1 slice tuna, and garnish with mushroom, daikon, nori, scallions and sesame seed.

Note: For a more dynamic presentation place the broth in a French press with sliced ginger and scallions, press and pour.

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BIGELOW JASMINE GREEN TEA SANGRIA Yield: 8 Portions Ingredients Amounts

Fruit, apples, oranges, peaches, plums 2 cups thinly sliced Brandy 1 cup + more as needed Bigelow Jasmine Tea leaves ¼ cup Water, steaming 6 cups Riseling, chilled 750 mL Simple syrup 2 Tbsp.

Method 1. Place the sliced fruit in a nonreactive container and completely cover with the brandy. Let sit for at least 20 minutes or ideally overnight. Place the tea leaves in a large pitcher. 2. Add the steaming water and steep, covered for 2 minutes. Strain, discarding the leaves and returning the tea liquid to the container, and let cool completely. 3. Add the chilled Riesling, brandied fruit and simple syrup. Taste, and add additional simple syrup and the brandy from the macerated fruit to taste. 4. Serve over ice, garnishes with an orange slice.

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GARDEIN BEEFLESS STRIPS PHILLY CHEESESTEAK Yield: 20 Mini Portions Ingredients Amounts

Canola oil 1 oz. Onions, julienned 2 cups Red peppers, julienned 2 cups Green peppers, julienned 1 cup Garlic, minced 1 Tbsp. Salt as needed Ground black pepper as needed Mushrooms, crimini, sliced ½ lb. Thyme, chopped 1 Tbsp. Garlic, minced 1 Tbsp. Gardein Beefless Strips 2 lb. Udi’s Gluten Free Rolls 20 ea. Canola oil as needed Provolone cheese, sliced thin 20 ea.

Method 1. Heat a large sauté pan over medium high heat. Add the oil and onions, sauté for 3 to 4 minutes until slightly colored, add the peppers and sauté until slightly browned. 2. Add the garlic and cook until aromatic. Season to taste with salt and pepper. Set aside. 3. Heat a large sauté pan over medium high heat. Add the mushrooms and sauté until golden brown. Stir in thyme and garlic, cook until aromatic. Season with salt and pepper. 4. Cook the meatless strips in a sauté pan with canola oil until warmed through. 5. Preheat an oven to 200°F. Lightly brush the sub rolls with oil and griddle to brown. 6. Divide the meat in to 4 separate mounds about the size of the sub rolls. Place the meat on a baking sheet. Top with the mushrooms, onion and pepper mixture, and cheese. 7. Place in the oven to melt. Place meat on the bun, cut in half.

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ROASTED CAULIFLOWER PANNA COTTA WITH LEMON CRÈME FRAICHE AND STERLING ROYAL CAVIAR Yield: 12 Each, 2 Ounce Portions Ingredients Amounts

Roasted Cauliflower Panna Cotta Roasted cauliflower 500 g Extra-virgin olive oil as needed Salt as needed Ground black pepper as needed Half and half 250 g Thyme, chopped 4 g Crème fraiche 120 g Gelatin, soaked 2 % of above weight

Wonton Spoons as needed Lemon Crème Fraiche (recipe index) as needed Sterling Royal Caviar as needed Chives, chopped as needed

Method 1. Preheat the oven to 425°F. Toss the cauliflower with extra-virgin olive oil, salt and pepper. 2. Place cauliflower on a foil-lined rimmed baking sheet, roast, flipping cauliflower with a thin metal spatula halfway through roasting, until cauliflower is tender and deeply browned on both sides, about 20 minutes total. Cool. 3. Purée the cauliflower, half and half, thyme and crème fraiche in a blender until very smooth. Pass mixture through a tamis. 4. Place the gelatin sheets in cold water until soft. Drain. 5. Heat a cup of roasted cauliflower mixture over low heat. Add gelatin and stir until dissolved. Add gelatin mixture to the remaining cauliflower mixture. Adjust seasoning with salt and pepper. 6. Pour into a hotel pan until firm. 7. To Serve: Pipe a tablespoon of the panna cotta mixture into a wonton spoon. Garnish with a quarter teaspoon of Lemon Crème Fraiche and a spoonful of caviar. Top with chives.

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WHITE CHOCOLATE AND CAVIAR

Ingredients Amounts

White chocolate 1 lb. Lemon zest 1 Tbsp.

Caviar as needed

Method 1. Melt white chocolate. Fold in lemon zest. Spread in the thin layer on a lined baking sheet. Cut into ¾-inch circles. 2. Serve the chocolate with a little caviar on top.

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CULINARY DEMONSTRATION RECIPES

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SALMON FILLET WITH BLISTERED CHERRY TOMATOES IN GARLIC- HERB OLIVE OIL Yield: 4 Portions Ingredients Amounts

Salmon fillet, descaled, skin on 1 ¼ lb. Salt as needed Ground black pepper as needed Olive oil ¼ cup Garlic, thickly sliced 4 ea. Cherry tomatoes 2 pt. Rosemary sprig 1 ea.

Method 1. Season the salmon fillet generously with salt and pepper and set aside. Set broiler to high. 2. Set a large oven-proof skillet on the stove over high heat until it is smoking hot. Add the olive oil and garlic. Cook the garlic until it is golden brown. 3. Add the cherry tomatoes and rosemary sprig. As soon as the tomatoes begin to blister, season with salt, about 3 minutes. 4. Place the salmon, skin side up, on top of the tomatoes and transfer the entire dish to the broiler. Cook for 10 minutes per inch of thickness on the fish. The skin on the salmon should be blistered and bubbling. 5. Remove from the oven and serve, topping the fillet with the tomato mixture. Discard the rosemary.

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VERLASSO SALMON CEVICHE WITH ALMONDS AND CURRANTS Yield: 4 Portions Ingredients Amounts

Salmon, skinned and diced into 1 lb. ½-inch pieces Salt as needed Ginger 1 slice Garlic, halved 1 ea. Lime juice 1 ½ cups Almonds, toasted 4 Tbsp. Currants or raisins 3 Tbsp. Chile pepper, such Fresno or as needed Serrano, very thinly sliced Red onion, very thinly sliced 2 cups rinsed briefly under cold water Chervil leaves, loosely packed 1 cup

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NETWORKING BREAK

Mini Crack Pies

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CRACK PIE® Yield: Two (10-inch) Pies; Each serves 8 to 10 Ingredients Amounts

Oat Cookie (recipe follows) 1 ea. Light brown sugar 15 g Salt 1 g Butter, melted, or as needed 55 g Crack pie® filling (recipe follows) 1 ea. Confectioners’ sugar, for dusting as needed

Method 1. Heat the oven to 350°F. 2. Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (if you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) 3. Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 14 to 25 grams (1 to 1½ tablespoons) butter and knead it in. 4. Divide the oat crust evenly between 2 (10-inch) pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. 5. Use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the fridge for up to 2 weeks. 6. Put both pie shells on a sheet pan. Divide the crack pie® filling evenly between the crusts; the filling should fill them three-quarters of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly. 7. Open the oven door and reduce the oven temperature to 325°F. Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. Keep the pies in the oven during this process. 8. When the oven reaches 325°F, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the bull’s-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so. 9. Gently take the pan of crack pies® out of the oven and transfer to a rack to cool to room temperature. (you can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you’re in a hurry.) Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product—freezing is the signature technique and result of a perfectly executed crack pie®. 10. If not serving the pies right away, wrap well in plastic wrap. In the fridge, they will keep fresh for 5 days; in the freezer, they will keep for 1 month. Transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before you’re ready to get in there. 11. Serve your crack pie® cold! Decorate your pie(s) with confectioners’ sugar, either passing it through a fine sieve or dispatching pinches with your fingers.

Source: Milkbarstore.com.

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OAT COOKIE Yield: About 1 quarter sheet pan Ingredients Amounts

Butter, at room temperature 115 g Light brown sugar 75 g Granulated sugar 40 g Egg yolk 1 ea. Flour 80 g Old-fashioned rolled oats 120 g Baking powder .5 g Baking soda .25 g Salt 2 g Nonstick cooking spray (optional) as needed

Method 1. Heat the oven to 350°F. 2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. 3. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white. 4. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. 5. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl. 6. Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is ¼- inch thick. The dough won’t end up covering the entire pan; this is ok. 7. Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top and puffed slightly but set firmly. Cool completely before using. Wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.

Source: Milkbarstore.com.

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CRACK PIE® FILLING Yield: Two (10-inch) Crack Pies® Ingredients Amounts

Sugar 300 g Light brown sugar 180 g Milk powder 20 g Corn powder 24 g Salt 6 g Butter, melted 225 g Heavy cream 160 g Vanilla extract 2 g Egg yolks** 8 ea.

Method 1. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended. 2. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist. 3. Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. 4. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is. 5. Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.

Note: It will be the death of your wildly dense pie filling if there is any bit of egg white in the mixture. I believe the easiest, and best, way to separate an egg is to do so in your hands. You may also use the two half-shells to separate the eggs, but the cracked shells can tear the yolk open, and you may not totally separate all the white. If you do this by hand, you can feel when you get every last bit of white away from the yolk. Remember to wash your hands under warm soapy water for 30 seconds or more before and after you handle raw eggs! Save your egg whites for peanut butter nougat or pistachio cake, or cook them up for your doggies, for a shinier coat You must use a stand mixer with a paddle attachment to make this filling. it only takes a minute, but it makes all the difference in the homogenization and smooth, silky final product. i repeat: a hand whisk and a bowl or a granny hand mixer will not produce the same results. also, keep the mixer on low speed through the entire mixing process. if you try to mix the filling on higher speed, you will incorporate too much air and your pie will not be dense and gooey- the essence of crack pie®.

Source: Milkbarstore.com.

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CULINARY DEMONSTRATION RECIPES

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CRAWFISH TOURTIERE Yield: 4 Personal Pies Ingredients Amounts

Filling Butter 2 ½ oz. Onion, chopped 1 lb. Celery, chopped ¼ lb. Green bell pepper, chopped ¼ lb. Garlic, chopped ½ Tbsp. Tomato paste ½ Tbsp. All-purpose flour ½ cup Chicken stock 2 cups Mirliton boiled whole and puréed 1 ea. Salt as needed Ground black pepper as needed Cayenne as needed Louisiana crawfish tails 1 lb.

Cornbread Crust All-purpose flour 1 cup Yellow cornmeal 1 cup Sugar ¾ cup Baking powder 1 Tbsp. Salt 1 tsp. Milk 1 cup Egg 1 ea. Corn oil ½ cup Butter, melted 1 cup

Pie Crust All-purpose flour 1 ¼ cup Salt ¼ tsp. Butter, chilled and diced ½ cup Ice water ¼ cup

Tabasco Honey Local honey 100 g Tabasco 10 g

Method 1. Melt butter in a medium skillet. Add onions, celery & bell pepper and cook until translucent. 2. Add garlic & tomato paste and cook for another 2 to 3 minutes browning the tomato paste.

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3. Add flour and incorporate well. Add chicken stock, puréed mirliton, seasonings & crawfish tails and allow to simmer and thicken. 4. For the Corn Meal Crust: Blend all ingredients together and bake in a sheet pan at 350°F for 10 to 12 minutes. Once removed from oven and cooled crumble in a robot coup and stream in 1 cup of melted butter. Then the cornbread is a good consistency to press onto the bottom and sides of your pie dish. 5. For the Pie Crust: In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in water, a table spoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. 6. Roll dough out and cut in 9 inch circles to fit personalized pie plate. 7. For the Tabasco Honey: Warm honey over a double boiler and whisk in Tabasco! 8. To Assemble: Cornbread crust on the bottoms and sides of dish. Spoon in crawfish mixture. Top with a pie crust. Make an “X” in the top to vent the crust and brush with egg wash before baking (bake at 350°F for 8 minutes, turn pie and bake for another 8 minutes.) 9. To serve, pour about 1 ounce of the Tabasco Honey tableside for the guest

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UNTIL T’AMARO Yield: 1 Beverage Ingredients Amounts

Tabasco Honey Local honey 100 g Tabasco 10 g

Grapefruit Marmalade Grapefruits 2 ea. Sugar 500 g Brown sugar 500 g Lemons, juiced 2 ea.

Sazerac 1 oz. Averna 1 oz. Grapefruit juice .5 oz. Lemon juice .5 oz. Tabasco Honey (recipe above) .5 oz. Grapefruit Marmalade (recipe above) .5 oz. Fee Brothers Grapefruit bitters 3 dashes El Guapo crawfish boil bitters 5 dashes Angostura bitters 2 dashes

Rue sprig as needed Garden flowers as needed

Method 1. For the Tabasco Honey: Warm the tabasco in the microwave. Start with 10 seconds, then 5 seconds repeated until hot. This will help break down the honey easier. Combine ingredients and mix until consistency is reached. 2. For the Grapefruit Marmalade: In a large pot, place 2 grapefruits in just enough water to make them float freely. Bring to a boil, let them boil for 2 hours. Adding water if needed to keep the grapefruits floating. 3. Drain the grapefruit, discard water and let fruit cool. 4. Slice the grapefruits as finely as possible and chop them just a bit. 5. Add the grapefruit, sugars and lemon juice back to the pot and dissolve the sugars on low heat. 6. Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give or take. Ladle into clean sterilized jars and process in a hot water bath for 10 minutes! 7. I take the finished kitchen product and puree with simple syrup until it’s just barely pourable. 8. I batch everything into two separate batches ahead of time, spirit batch and juice batch. This eliminates the waste of liquor and reduces cost by only having to trash the juice batch if it

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hits expiration. The grapefruit and lemon juice thin out the honey and marmalade to ensure consistency and ease of pour. Muddle rue in shaker. 9. Add remaining ingredients, shake and double strain over pebble ice in a rocks glass. Garnish with rue sprig and garden flower.

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RECEPTION

Station 1 Vitello Tonnato with Sterling Classic Caviar

Braised Royal Dutch Veal Shoulder with Barilla Orzo Risotto

Station 2 Mini Oolong Donuts with Milk Tea Glaze and Wonderful Pistachios, featuring Wholesome Sweeteners Organic Sugar

Wonderful Grapefruit Vanilla Meringue Tarts, featuring Wholesome Sweeteners Organic Sugar

Passed Items Zero Waste Broccoli Chowder with Barilla Ditalini

Buckwheat Blinis with Citrus Cured Salmon, Watercress Crème Fraiche and Sterling Royal Caviar

Cocktail Station

Until T’Amaro * Pink Chicas, featuring Health-Ade Organic Pink Lady Apple Kombucha

Rodney Strong Vineyards Rodney Strong Alexander Valley Estate Cabernet Rodney Strong Russian River Estate Pinot Noir Rodney Strong Chalk Hill Estate Chardonnay Rodney Strong Symmetry Rodney Strong Charlotte’s Home Estate Sauvignon Blanc Davis Bynum River West Chardonnay Rodney Strong Upshot Red Blend Rodney Strong Rosé of Pinot Noir

Booksigning Station Megan Krigbaum The Essential Cocktail Book: A complete Guide to Modern Drinks with 150 Recipes

Platters, plates and glassware generously provided by Arc Cardinal

Sponsored by

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VITELLO TONNATO WITH CAVIAR Yield: 4 Portions Ingredients Amounts

Veal loin 1 lb. Salt as needed Ground black pepper as needed Extra-virgin olive oil ½ cup plus more for drizzling Canola oil, divided ½ cup plus 1 tablespoon Egg 1 ea. Lemon juice ¼ cup Dijon mustard 1 tsp. Capers 1 tsp. Anchovy fillets 1 ea. Tuna in olive oil, drained 5 oz.

Sweet 100 tomatoes, cut in ½ cup half or quarters Caper berries, cut in half ¼ cup from stem to bottom, optional Parsley leaves, thinly sliced ¼ cup Celery leaves ¼ cup Radish, thinly sliced ¼ cup Frisee, tips ½ cup Caviar as needed

Method 1. Season the veal with salt and pepper. Let sit overnight. 2. Preheat oven to 300°F. 3. In a large skillet, heat 1 tablespoon olive oil over high heat until lightly smoking. Add veal and cook until browned on all sides, about 5 minutes total. 4. Place on a rack on a baking sheet and roast in the oven until 135°F. Let rest until 140°F. 5. Transfer veal to refrigerator to chill for at least 1 hour to overnight. Once chilled wrap in a plastic wrap in a tight cylindrical shape. 6. Meanwhile, place egg, 2 tablespoons lemon juice, mustard, capers, and anchovies in the bottom of an immersion blender cup. Blend until smooth. Slowly add in the oil to emulsify. Add tuna and remaining 2 tablespoons lemon juice and blend until thoroughly incorporated into a smooth sauce. 7. Transfer mayonnaise to a large mixing bowl and slowly drizzle in ½ cup olive oil, whisking until emulsified. Season with salt and pepper. 8. Two hours prior to serving, place the veal in the freezer. 9. Slice veal very thinly against the grain. Arrange in a thin layer on a large plate. Press a piece of plastic wrap on top.

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10. When ready to serve, toss garnish in separate bowls with a small drizzle of olive oil and salt. Place a few dots of mayonnaise on the plate. 11. Top the veal with a few dots of the tonnato sauce, place a 3 cherry tomatoes, a caper berry cut in half, a slice of radish, parsley leaves, celery leaves and frisee tip on top. Garnish with caviar.

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BRAISED VEAL SHOULDER WITH ORZO AND WILD MUSHROOM RISOTTO Yield: 8 Portions Ingredients Amounts

Veal shoulder, seamed, in a 3” thick 6 lb. piece

Cure Salt 3.5 oz. Sugar 5.25 oz. Lemon zest 2 Tbsp. Orange zest 2 Tbsp. Thyme, chopped 2 Tbsp. Peppercorns, cracked 1 Tbsp. Rosemary, chopped 1 tsp.

Braised Veal Canola oil 2 Tbsp. Onion, cut in ½” dice 2 cups Carrots, cut in ½” dice 1 cup Celery, cut in ½” dice 1 cup Garlic, cloves, smashed 4 ea. Tomato paste 3 oz. Red wine 2 cups Fire roasted tomatoes, skinned, 14 oz. chopped Thyme sprig 4 ea. Rosemary sprig 4 ea. Chicken stock 1 cup Brown veal stock 2 cups

Green onions, chopped 1 cup Lemon zest and juice 1 ea. Parsley, chopped 2 Tbsp.

All-purpose flour 4 cups Eggs, beaten 12 ea. Panko 4 cups

Risotto Onion, small dice 1 cup Garlic, chopped 1 tsp. Chicken stock, heated 6 cups + additional Olive oil 1 oz.

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Orzo 2 cups Salt as needed White wine ½ cup Parmesan cheese, grated ¼ cup Butter, room temperature 2 Tbsp. + additional

Olive oil 1 oz. Mushrooms, trimmed, cut into quarters 1 lb. Thyme, chopped 1 Tbsp. White wine ¼ cups Parsley, chopped 1 Tbsp.

Braised Veal (recipe above) Orzo Risotto (recipe above) Frisee, trimmed 1 cup Chives, cut 1” pieces ¼ cup Parsley leaves ¼ cup Lemon juice 1 squeeze Lemon zest a pinch

Method 1. Remove the sinew/silver skin from the veal shoulder. Cut into 2-inch pieces. 2. For the Cure: Combine all ingredients. Rub all over the veal and let sit for 24 hours. Rinse veal and pat dry. 3. Heat a large pan over medium heat. Add the oil and veal. Brown well and then turn over and brown on other side. Remove from the pan, leaving the oil. 4. Add the onions, carrots, and celery to the pan. Brown in the vegetables. Add the tomato paste and cook to pincage. 5. Add the roasted tomatoes and cook to a paste. Add the red wine to deglaze the pan and reduce au sec. 6. Add the stock and herbs, bring to a simmer. Place the veal back in the pan, spoon liquid over to coat. Cover tightly and place in a 300°F oven and cook until just tender. 7. Remove veal from pan; strain the braising liquid over the veal. Place a piece of parchment paper on top of the veal and top with pan. Let sit overnight. 8. Remove the veal from the braising liquid. Place the braising liquid in a sauce pot and reduced to sauce consistency. Strain reduced sauce, adjust the seasoning and pour into a hotel pan to chill. Once firm, cut into ½-inch cubes. 9. Break the veal pieces into small chunks. Stir in green onions, lemon zest and juice and parsley, and half cup of the reduced sauce, adjust seasoning. 10. Form 2 tablespoons of the veal mixture into a flat disk. Place a cube of sauce in the center of the veal and wrap the veal around it, forming a cake. 11. Place the flour, eggs and bread crumbs into separate hotel pans and bread the veal cakes using standard breading procedure. Place formed veal cakes onto a parchment lined baking sheet.

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12. For the Risotto: In a heavy-bottomed, saucepan, heat the olive oil and cook the onion over medium heat until it is translucent but not brown, about 5 minutes. Add the garlic and cook to aroma. 13. Stir in the orzo and a pinch of salt. Make sure that the orzo is lightly coated with oil and cook over low heat for about 3 minutes, stirring often, until it has turned slightly translucent. Keep stirring, turn up the heat, and pour in the white wine. 14. The pot will boil violently and the wine will almost completely evaporate. Add just enough hot stock to cover the orzo, stir well, and reduce the heat. 15. Keep the orzo at a gentle simmer. Add enough stock to just come up to the level of the orzo. Cook over medium low heat, stirring gently until the orzo has absorbed all the liquid and the bottom of the pot is almost dry. 16. Add more stock, a ladle or two at a time, to keep the pot simmering at a level just above the orzo, stirring until the orzo absorbs all the liquid and continue the above process. 17. After approximately 15 to 20 minutes, the orzo kernels will be nearly cooked but still slightly crunchy in the middle. 18. Stir in the cheese and butter, continue to cook for 3 to 5 minutes. Taste for texture. If the orzo is not quite cooked and threatens to become sticky, add a little more broth. 19. Heat a sauté pan over medium high heat. Add the oil and chanterelles, and sauté until golden brown. Add thyme and garlic and cook until aromatic, deglaze with white wine. Stir into finished risotto with the chopped parsley. 20. Combine the frisee, herbs and lemon zest in a bowl season with salt, pepper, and lemon juice. 21. To serve: Heat a sauté pan over medium with ½-inch of oil. Add the veal and brown on the top and bottom, cooking until warmed through. 22. Place the veal on a spoonful of orzo risotto and drizzle with a little of the sauce. Garnish with a frisee mixture.

Note: The finished risotto should be creamy and almost pourable, neither dry nor soupy. The rice should be somewhat chewy and firm, neither crunchy nor so cooked that the kernels have split. If overcooked it will be sticky and will not develop proper consistency if cooked too rapidly or over too high heat.

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ZERO-WASTE BROCCOLI CHOWDER WITH DITALINI

Ingredients Amounts

Zero Waste Broth Water 1 gal Carrot peels 2 cups Celery bottoms 2 cups Onion skins or leek tops 4 cups Parsley stems ½ cup Mushroom stems 3 cups Bay leaves 2 ea. Black peppercorns 2 ea.

Chowder Butter 1 cup Onions, diced 4 ea. Flour 1 cup Broccoli stems, finely chopped 5 lbs. Potato scraps 2 lbs. Zero-Waste Broth 1 qt. Whole milk 1 qt. Rosemary stems 4 ea. Thyme steps 4 ea. Salt as needed Ground black pepper as needed Barilla Ditalini 1 lb. Cheddar cheese, grated 2 cups Green onions, sliced 1 ½ cups

Method 1. For Zero-Waste Broth: Combine all ingredients in large stockpot; bring to a boil on medium heat. Reduce heat to low; cover and cook 30 min. skimming scum from surface as needed. Cool; strain through fine mesh sieve. 2. For Chowder: Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; for half the time directed on package. Drain. 3. Meanwhile, heat butter and onion in large stockpot on medium heat. Cook 4 to 6 minutes or until onion is translucent. 4. Add flour; cook 1to 2 minutes or until the flour reaches a blond color. 5. Stir in broccoli stems, potato scraps, stock, milk and herb stems; bring mixture to a boil. Reduce heat to low; cover and cook for 10 minutes. Remove from heat. 6. Cool slightly; season to taste with salt and white pepper. Blend pot with immersion blender until smooth. Place into a clean pot and stir in ditalini. 7. Serve garnished with cheese and green onions.

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OOLONG DONUTS WITH MILK TEA Yield: 24 Donuts Ingredients Amounts

Oolong Donuts All-purpose flour 2 ½ cups Baking soda 1 tsp. Salt ¾ tsp. Cloves ¼ tsp. Milk ¾ cup Oolong tea 1 Tbsp. Eggs 3 ea. Canola oil ¼ cup Sugar 1 ½ cups Buttermilk ¾ cup Vanilla extract 1 tsp.

Milk Tea Glaze Milk, hot ½ cup Black tea 3 ea. Powdered sugar 4 cups Vanilla extract 2 tsp. Pistachios, chopped as needed

Method 1. For the Donuts: Bring the ¾ cup milk to a boil and add the oolong tea. Lower the heat and simmer for 10 minutes, then remove from heat and allow to cool for 1 hour. 2. Meanwhile, mix together the flour, baking soda, salt, and cloves in a medium-sized bowl until well blended. Set aside. 3. Once the milk tea mixture has cooled to room temperature, pour it into a blender and blend until smooth. Set aside. 4. Preheat the oven to 350°F. In a large bowl, mix together the eggs, vegetable oil, and sugar until blended. 5. Add the buttermilk, oolong milk mixture, and vanilla extract and mix until combined. Then slowly add the flour mixture in thirds, mixing until just blended. Scoop the batter into a greased donut pan, filling the wells ¾ full. 6. Place the pan in the oven and bake for 18 to 20 minutes, or until the donuts have risen a bit and are lightly golden around the edges. Remove the pan from the oven and allow to cool for 10 minutes before removing the donuts from the pan and allowing them to cool completely. 7. While the donuts are baking and cooling, you can begin preparing the glaze. Steep the tea in the hot milk for 1 hour until it cools to room temperature, agitating it while the milk it hot to get as much of the black tea flavor to seep into the liquid as possible.

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8. Once the hour has passed, squeeze all of the liquid out of the tea bags and mix the liquid with the powdered sugar and vanilla extract until a glaze forms. If it is thinner than your liking, add a bit more powdered sugar. If it is thicker than your liking, add a bit more milk. 9. Drizzle the glaze over the cooled donuts, sprinkle with pistachios and serve immediately.

Source: Adventuresincooking.com.

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GRAPEFRUIT VANILLA MERINGUE TARTS Yield: 6 Tarts Ingredients Amounts

Pâte Sucrée All-purpose flour 375 g Powdered sugar 46 g Powdered sugar 94 g Almond flour/meal 47 g Butter, at room temperature 225 g Vanilla bean, split lengthwise ½ ea. Eggs 56 g

Sugar 85 g Grapefruit zest (grated on a rasp) 2 Tbsp. Vanilla bean seeds ¼ ea. Eggs, large 3 ea. Egg yolks, large 4 ea. Grapefruit juice ½ cup Lemon juice ¼ cup Butter, chilled and cut into small cubes 4 Tbsp.

Egg whites 170 g Granulated sugar 255 g Salt ¼ tsp. Cream of tartar ¼ tsp. Vanilla bean seeds 1 ea.

Method 1. For the Pâte Sucrée: Place the flour in a medium bowl. Sift the 46 grams plus 2 ½ tablespoons powdered sugar and the almond flour into the bowl; break up any lumps of almond flour remaining in the sieve, add them to the bowl, and whisk to combine. 2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-low speed, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted. 3. Sift in the remaining 94 grams/ ¾ cup plus 1 tablespoon powdered sugar and pulse to begin incorporating the sugar, then increase the speed to medium-low and mix for about 1 minute, until the mixture is fluffy. 4. Scrape down the sides and bottom of the bowl. Scrape the seeds from the vanilla bean, add them to the butter mixture, and mix on low speed for about 30 seconds to distribute the seeds evenly. 5. Add the dry ingredients in 2 additions, mixing for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the eggs and mix on low speed until just combined, 15 to 30 seconds.

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6. Transfer the dough to the work surface. Use the heel of your hand to smear the dough and work it together (fraiser). Divide the dough in half and form each half into a 4-by-6-inch- rectangle, about 1 inch thick. 7. You will use only one of these rectangles to make the tarts. The other half can be used in future recipes, for any tart with a semi-sweet filling. 8. Wrap each piece in a double layer of plastic wrap. Refrigerate until firm, about 2 hours, but preferably overnight. The dough can be refrigerated for up to 2 days or frozen for up to 1 month. 9. For the Grapefruit Vanilla Curd: Pour one inch of water into a medium pot that accommodates your heat-proof glass bowl without letting it touch the water's surface. Bring water to a simmer over medium heat. 10. In a food processor or mortar and pestle, combine the sugar, grapefruit zest, and vanilla seeds, and pulse or mash until well combined and very fragrant. 11. Combine the grapefruit sugar, eggs and egg yolks in the heatproof bowl. Whisk together for one minute to distribute the sugar. Place the bowl over the pot with simmering water and whisk constantly for about 30 seconds, or until the sugar is dissolved. 12. Add the grapefruit juice and lemon juice and cook, whisking frequently, until the curd reads 170°F and has the consistency of sour cream, about 10 minutes. Remove the bowl from the heat. 13. Whisk in the pieces of cold butter one by one until they are completely incorporated. Strain the curd through a fine-mesh sieve into a clean bowl. Serve as a condiment with scones or toast for breakfast, or spooned into tart shells for dessert. Will keep, tightly covered, in the fridge for up to two weeks, or frozen for several months. 14. For the Swiss Meringue: Fill a wide pot with at least 1 ½ inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming- hot, then adjust temperature to maintain a gentle simmer. 15. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes. 16. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately. Transfer to the pastry bag fitted with the 1-inch tip. 17. Fill the pastry bag fitted with the ½-inch plain tip with the curd 18. Fill the tart shells with curd to ½-inch from the rim of the shells (50 grams/1/3 cup each). Hold the pastry bag vertically over the center of each cake, about 1 inch from the surface, and pipe the meringue to cover about two-thirds of the surface (20 grams each), then pull the bag up to form a dome with as much additional meringue as you’d like. 19. Hold a small offset spatula at the tip of the domed meringue and pull it to the edges of the crust, forming a smooth line from the tip to the outside of the shell. 20. Wipe off the spatula and continue around the tart to form a cone shape, then use the spatula to form irregular peaks in the meringue. Using the propane torch, brown the top of the meringue. 21. The tarts are best the same day they are assembled. They can be refrigerated for 4 to 6 hours; remove them from the refrigerator 20 minutes before serving.

Source: Adapted from The Secrets of Baking, by Sherry Yard and Bouchon Bakery. (Rux Martin/Houghton Mifflin Harcourt, 2003)

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BUCKWHEAT BLINIS WITH CITRUS CURED SALMON, WATERCRESS CRÈME FRAICHE, AND CAVIAR Yield: 30 Blinis Ingredients Amounts

Yukon Gold potatoes, about 3 200 g Buckwheat flour 8 g Pastry flour 8 g Salt 4 g Baking powder 2 g Crème fraîche, room temperature 56 g Egg, about 2 large, room temperature 100 g

Watercress Crème Fraiche Watercress, blanched, shocked 1 cup Lemon zest 1 Tbsp.

Citrus Cured Salmon (recipe follows) 1 lb. Watercress Crème Fraiche ½ cup (recipe above) Caviar as needed Chervil pluches as needed

Method 1. Place unpeeled potatoes in a pot and cover with water. Bring to a boil, then lower heat and simmer, covered, until potatoes are fork tender (meaning you can insert a fork into a potato and remove it without any resistance). 2. Once the potatoes are fork tender, peel them and pass the flesh through a sieve. 3. While the sieved potatoes are still hot, incorporate the room-temperature crème fraîche into them with a spatula. If the crème fraîche is too cold when mixed into the hot potatoes, it will not emulsify properly. Mix until smooth and well incorporated. 4. Combine the dry ingredients in a medium bowl and mix them gently with a whisk or spatula. 5. Add the dry ingredients to the potato mixture and mix by hand until smooth. 6. Add one egg and mix, then add remaining egg or eggs one at a time. Mix until fully incorporated. Pour batter into a wide-tipped squeeze bottle, if available. 7. In a cool nonstick pan, form six ¾-inch (about 20 millimeters) dollops of batter. Place the skillet on a cool burner, and turn it to medium-high heat. Cook until steam starts escaping from the bottom of the blini. 8. Gently flip the blini using an offset spatula, and continue to cook on medium-high heat for about one minute. 9. Make sure you start with a cold pan instead of a warm or a hot one. If you add dollops of blini batter to a cold pan and then quickly and evenly heat it up, you’ll get a smooth, uniform color distribution on the surface.

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10. If you start with a warm or a hot pan, you’re likely to get blini with spotty browning or even burned edges. Starting with a warm pan may also lead the blini to cook at different rates, making it tricky to take all of them out of the pan at the same doneness. 11. Serve blini with a dollop of crème fraiche topped with a thin slice of salmon. Top with a spoonful of caviar and a pluche of chervil.

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CITRUS CURED SALMON Yield: 24 Portions Ingredients Amounts

Salmon fillet 24 oz. Brown sugar 2 cups Salt 1 ½ cups Orange zest 2 Tbsp. Lemon zest 4 Tbsp. Lime zest 2 Tbsp. Thyme leaves 2 tsp. Black peppercorns 20 ea. Bay leaves 2 ea.

Method 1. Prepare the salmon by removing the skin and trimming off any tissue, as well as removing the pin bones. Set aside in the refrigerator. 2. Combine the remaining ingredients in a food processor and process until the peppercorns and citrus zest are combined. 3. In a small glass baking dish, evenly spread half the sugar mixture over the bottom. Place the salmon over the mixture. 4. Cover evenly with the remaining sugar mixture, making sure to cover all the salmon. Using a similar sized pan, weight down the salmon and place in the refrigerator for 2 days. 5. After the salmon has cured, remove from the refrigerator and rinse off the salt mixture and pat dry with a paper towel. 6. Slice the salmon thinly with a sharp knife and lay the salmon pieces on a large platter. Slice about 30 pieces. Cover with plastic wrap until ready to use.

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PINK CHICAS Yield: 1 Each Ingredients Amounts

Rosemary sprig 1 ea. Don Julio Reposado 1.5 oz. Bartlett pear juice, fresh 2 oz. Jacobsen sea salt a pinch Lemon juice .5 oz. Health-Ade Organic Pink Lady Apple 4 oz. Kombucha

Method 1. Add the Rosemary to a cocktail shaker and muddle gently. 2. Add the Don Julio Reposado, Fresh Pear, Sea Salt and Lemon Juice to a cocktail shake. 3. Add ice to the cocktail shaker. 4. Shake vigorously for 15 seconds. 5. Strain the drink over a fine strainer into a 12 ounce highball glass. 6. Add fresh ice to the glass. 7. Top up glass with the Health-Ade Organic Pink Lady Apple Kombucha. 8. Garnish with a sprig of fresh Rosemary.

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UNTIL T’AMARO Yield: 1 Each Ingredients Amounts

Tabasco Honey Local honey 100 g Tabasco 10 g

Grapefruit Marmalade Grapefruits 2 ea. Sugar 500 g Brown sugar 500 g Lemons, juiced 2 ea.

Sazerac Rye Whiskey 1 oz. Averna 1 oz. Grapefruit juice .5 oz. Lemon juice .5 oz. Tabasco Honey (recipe above) .5 oz. Grapefruit Marmalade (recipe above) .5 oz. Fee Brothers grapefruit bitters 3 dashes El Guapo crawfish boil bitters 5 dashes Angostura bitters 2 dashes

Rue sprig as needed Garden flowers as needed

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FRIDAY, MARCH 9TH

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NAPA VALLEY BREAKFAST

Sousvide Egg bites with Cherry Tomatoes and Chimichurri Fried Rava Upma Cakes with Poached Eggs, Coconut Chutney with Mustard Seeds and Pineapple Ginger Chutney Ochazuke with Bacon Dashi, Sake and Ginger Braised Pork Belly and Poached Egg Chai Masala Smoothie Maple Bacon Monkey Bread Cranberry Orange Quinoa Muffins Whole Grain Breads Whipped Butter, Ube Jam, Raspberry Ginger Jam, Almond Butter, Peanut Butter

Fruit Salad

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SOUSVIDE EGG BITES WITH CHERRY TOMATOES AND CHIMICHURRI Yield: 6 Each, ½ Cup Bites Ingredients Amounts

Egg Bites Eggs, beaten 300 g Cottage cheese 300 g Salt 3 g Parmesan cheese, finely grated ¼ cup + garnish Chives, chopped 1 Tbsp.

4 Ounce canning jars with lids 6 ea.

Cherry Tomatoes Cherry tomatoes, assorted, cut in ½ 1 pt. Chimichurri 2 Tbsp. Extra-virgin olive oil 1 Tbsp. Almonds, slivered, toasted 1 Tbsp.

Method 1. For the Egg Bites: Preheat the water and immersion circulator bath to 172°F. 2. Crack eggs into the pitcher of a blender. Add the cottage cheese and sprinkle in the salt. Blend until silky smooth. Stir in parmesan cheese and chives. 3. Pour the egg base into the jars, filling them to the bottom notch of the jar opening. 4. Place a lid on each mason jar and twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars. 5. Place the jars in the water bath, submerged. Cook for 1 hour. 6. Remove from the water bath on to a towel. Pat dry. 7. Remove the lids. 8. Combine the tomatoes, chimichurri and olive oil in a bowl. Season to taste with salt and pepper. 9. Place a spoonful of the cherry tomatoes on top of the sousvide eggs. Sprinkle with almonds.

Note: Sealing the jars: Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.

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FRIED RAVA UPMA CAKES WITH POACHED EGGS, COCONUT CHUTNEY WITH MUSTARD SEEDS AND PINEAPPLE GINGER CHUTNEY Yield: 6 Portions Ingredients Amounts

Chana dhal 4 oz. Canola oil, plus extra for 2 Tbsp. greasing the tray Onion, chopped 4 oz. Cumin seeds 2 tsp. Ginger, peeled and finely chopped 1 oz. Serrano chilli, deseeded and 1 ea. finely chopped Curry leaves 20 ea. Black mustard seeds, toasted 2 tsp. Curry powder ½ tsp. Ground turmeric ¼ tsp. Almonds, toasted and roughly chopped 1 oz. Salt as needed Coarse semolina 3.5 oz. Clarified butter 2.5 oz. Eggs 4 ea. White wine vinegar 1 Tbsp.

Yogurt 4 oz. Coconut Chutney with Mustard Seeds (recipe follows) Pineapple Ginger Chutney (recipe follows)

Method 1. Bring a small pan of water to the boil and add the chana dhal. Cook for 30 minutes, or until just cooked. Drain, refresh under cold water and set aside. 2. Heat the oil in a large frying pan on a medium heat. Add the onion and cumin and cook for 4 minutes. 3. Add the ginger, chilli, curry leaves, black mustard seeds, curry powder and turmeric and cook for 2 minutes more, stirring often. 4. Add the almonds, cooked dhal and 1 teaspoon of salt and fry for another minute, stirring from time to time. Add the semolina; pour over 400 milliliters of water and cook for a final 2 minutes, stirring continuously. 5. Lightly oil a 20-by-20 centimeter tray and spread out the semolina mix. Use a palette knife to flatten it down before setting aside for about 20 minutes, to cool and set.

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6. Wipe down the frying pan, add the butter or ghee and place on a high heat. Use a knife to cut the upma into four squares and then cut each square in half on the diagonal. 7. Add the triangles to the pan and fry for about 6 minutes, turning once, so that both sides turn golden and crispy. 8. You will need to do this in 2 batches so keep them warm, in a low oven, whilst you continue with the second batch, adding more butter if you need to. 9. Finally, poach the eggs. Fill a shallow saucepan with enough water for a whole egg to cook in. Add the vinegar and bring to a rapid boil. 10. To poach each egg, carefully break it into a cup, then gently pour into the boiling water. Immediately remove the pan from the heat and set it aside. After about 4 minutes the egg should be poached to perfection. 11. Using a slotted spoon, carefully transfer the poached egg to a bowl of warm water to keep it from cooling down. Once all the eggs are done, dry them on kitchen paper. 12. Put two triangles on each plate, leaning one up against the other. Spoon a poached egg alongside, with yogurt, Coconut Chutney and Pineapple Ginger Chutney.

Source: Adapted from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi, by Yotam Ottolenghi (Ten Speed Press, 2014).

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COCONUT CHUTNEY WITH MUSTARD SEEDS Yield: 2 ½ Cups Ingredients Amounts

Yogurt 2 cups Coconut flakes, sweetened, packed 2 cups Hot green chili, stemmed 3 ea. Ginger, 1”piece, peeled 1 ea. Kari leaves 20 ea. Cilantro, sprigs 4 ea. Coarse salt 2 tsp. Canola oil 1 Tbsp. Mustard seeds 2 tsp. Asafetida (optional) a pinch Palm sugar a pinch

Method 1. Put the yogurt, coconut, chilies, ginger, kari leaves, cilantro, and salt in a container of a blender and process until the contents are very smooth. Transfer into a bowl. 2. Heat the oil in a small frying pan. When the oil is hot add the mustard seeds and cover the pan. Cook until the mustard seeds stop spluttering. 3. Uncover the pan and stir in the asafetida, if you are using it. Pour the oil and the mustard seeds on the coconut chutney and mix well.

Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni (William Morrow and Company, 1985)

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PINEAPPLE GINGER CHUTNEY

Yield: 1000 Milliliters

Ingredients Amounts

Canola oil 2 Tbsp. Mustard seeds, yellow 1 Tbsp. Black onion seeds (kalonji or nigella) 1 Tbsp. Onions, finely chopped 2 ea. Ginger, peeled, finely chopped 1 oz. Turmeric 1 tsp. Pineapple, peeled, cored and chopped 10 cups into small chunks Red chili, deseeded and finely chopped 1 ea. Brown sugar 9 oz. Cider vinegar 5 oz. Salt as needed

Method 1. Heat the oil in a large heavy-based pan. Add the mustard seeds and black onion seeds, they should start to pop when they hit the hot pan. 2. Add the onions and let cook until translucent. Add the ginger and turmeric, cook until aromatic. 3. Add the pineapple, chile, brown sugar and cider vinegar. Bring to a simmer. 4. Add a pinch of salt, simmer for 1 hour until dark golden and thick. Pour into sterilized jars and allow to cool before covering.

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OCHAZUKE WITH BACON DASHI, SAKE AND GINGER BRAISED PORK BELLY AND POACHED EGG

Yield: 4 Portions

Ingredients Amounts

Japanese Rice Japanese rice 3 cups Konbu, small pieces 1 pc.

Poached Eggs Water, boiling 2 qt. White wine vinegar 1 Tbsp. Eggs 4 ea.

Edamame, shelled ½ cup Braised Pork Belly (recipe follows) 12 slices cut in ¼” thick 2” long pieces Bacon Dashi (recipe follows) 4 cups Furikake 2 Tbsp. Green onions, julienned ½ cup Sesame Spinach (recipe follows) ½ cups

Optional Garnishes Bubu arare as needed Shoga as needed Takuan as needed

Method 1. For the Japanese Rice: Rinse the rice until the water is clear. Soak in water until the grains turn solid white, approximately 20 minutes. Drain well. 2. Bring the water and konbu to a simmer in a small pot. Add the drained rinsed rice. Bring back to a simmer, turn to low, cover and cook until the rice has absorbed the water and is tender. Cook for 25 minutes. Let sit for 5 minutes then gently fluff, and mix in with the Sesame Spinach. 3. For the Poach Eggs: Bring water to a boil and add in vinegar. 4. Carefully break eggs into a cup, then gently pour into the boiling water. Immediately remove the pan from the heat and set it aside. 5. After about 4 minutes the egg should be poached to perfection. 6. Using a slotted spoon, carefully transfer the poached egg to a bowl of warm water to keep it from cooling down. Once all the eggs are done, dry them on kitchen paper.

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7. To Serve: Place warm rice into bowls, sprinkle with edamame. Place 2 slices of pork, and a poached egg on top. Carefully pour in bacon dashi. Sprinkle with furikake and garnish with green onions. Serve optional garnishes on the side in bowls.

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BACON DASHI

Yield: 1 Gallon

Ingredients Amounts

Konbu, 3” x 6” pieces 5 ea. Water 1 gal. Bacon, smoky, cut in ½” pieces 2 lb. Soy sauce 3 cups Mirin 3 cups

Method 1. Wipe the konbu with a damp cloth. Place water in a pot. Add konbu and bring to just below a simmer. Turn off heat and steep for 10 minutes. Remove the konbu. 2. Add the bacon and bring back to a simmer. Let simmer for 30 minutes. Strain the bacon and chill. Remove the fat from the top of the dashi. 3. Add soy sauce and mirin as needed to season.

Source: Adapted from David Chang, as presented at the 2010 Worlds of Flavor® conference. Published with permission of the author.

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SAKE AND GINGER BRAISED PORK BELLY

Yield: 50, 2 Ounce Portions

Ingredients Amounts

Pork Rub Pork belly, skinless 8 lb. Togarashi ½ cup Five spice ½ cup Salt 5 tsp. Ground black pepper 5 tsp.

Sake Ginger Braising Liquid Sake ½ gal. Water ½ gal. Ginger, sliced 2 oz. Star anise 6 ea. Cinnamon stick 2 ea. Garlic cloves 10 ea. Sugar 3 cups Dark soy 3 cups

Method 1. For the Pork Rub: Dry pork belly well, using a filet knife cut off any silver skin that may exist on the meat side of the pork belly. 2. Combine all the spices, and then thoroughly rub the spices on the pork starting from the fat side and then moving to the meat. Let sit overnight. 3. Place the pork skin side down in an oiled and pre-heated sauté pan, medium heat, for 2 minutes or until golden brown. Do the same for the meat side. Set aside to rest. 4. For the Sake Ginger Braising Liquid: Combine all the ingredients into a heavy sauce pot. Add the pork belly to the sauce pot. 5. Bring liquid to a simmer, cook for 45 minutes to an hour or until the meat is tender but not falling apart. Let meat cool in liquid. Store overnight. 6. The next day, remove the excess fat, remove pork belly and set aside. Reduce the liquid to a glaze. 7. When it has achieved a nice glaze turn the heat off and place the pork belly gently into the liquid, meat side down. Then pour some sauce on top of the skin. 8. Leave it in for two minutes. Pull out the pork and let it cool.

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SESAME SPINACH

Yield: 2 Pounds

Ingredients Amounts

Spinach 2 lb. Soy sauce 3 Tbsp. Rice vinegar 1 Tbsp. Sesame oil 4 Tbsp. Salt ½ tsp. Sesame seeds, toasted ¼ cup

Method 1. Bring a pot of water to a rolling boil. 2. Using a wire skimmer, blanch spinach quickly for 10 seconds. Shock spinach in ice water to stop the cooking, then transfer to a perforated pan. Set aside to completely drain. Gently squeeze with your hands to remove any excess water. 3. Transfer to mixing bowl and toss gently with soy sauce, rice vinegar, sesame oil, salt and sesame seeds.

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CHAI MASALA SMOOTHIE

Yield: 12 Portions

Ingredients Amounts

Black tea 12 bag Milk 12 cup Vanilla extract 1 Tbsp. Powdered ginger 2 Tbsp. Ground cloves ½ tsp. Cardamom ½ tsp. Nutmeg ½ tsp. Cinnamon 2 Tbsp. Ground black pepper ½ tsp. Honey or palm sugar as needed

Method 1. In a small saucepan, bring the tea, water, milk, vanilla, ginger, cloves, cardamom, nutmeg and cinnamon stick and peppercorns (if using) to a boil. 2. Quickly reduce heat and simmer for 5 to 10 minutes, until flavor is your desired intensity. 3. Add sweetener to taste. Strain the mixture into a cup and serve hot.

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MAPLE BACON MONKEY BREAD

Yield: 1 Bundt Pan

Ingredients Amounts

All-purpose flour 3 ¼ cups Yeast 2 ¼ oz. Salt 1 tsp. Milk 1 cup Water ½ cup Sugar ¼ cup Butter, melted 2 Tbsp. Vanilla extract 2 tsp.

Bacon Bacon, chopped 12 oz.

Maple Glaze Butter ½ cup Brown sugar ¾ cup Maple syrup ½ cup

Brown Sugar Coating Brown sugar 1 ¼ cups Cinnamon 1 Tbsp. Butter, melted 8 Tbsp.

Glaze Powdered sugar ½ cup Milk 1 Tbsp. Vanilla extract ¼ tsp.

Method 1. In the bowl of an electric stand mixer add flour, yeast and salt. Use a spoon to stir well to combine then attach dough hook. 2. Preheat the oven to 200°F. Once the oven reaches the desired temperature turn it off. Spray a large bowl with cooking spray and set aside. 3. If using a metal Bundt pan, very generously butter the pan and set aside. If using a silicone pan, no buttering is required. 4. In a small saucepan combine milk and water and warm to 110 to 115°F. Pour warmed milk mixture into a large measuring cup. Add sugar, butter, and vanilla and stir well to combine. 5. Turn stand mixer on low and slowly add the milk mixture. Once the dough comes together increase speed to medium and mix until shiny and smooth, about 7 to 8 minutes.

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6. On a lightly floured work surface knead dough briefly and form a ball. Place dough in prepared large bowl and spray the top of the dough with additional cooking spray. 7. Tightly cover the bowl with plastic wrap and place in still warm oven until dough doubles in size, about one hour. (Note: double check that your oven is off or you'll kill the yeast). 8. While dough is rising, mix brown sugar and cinnamon and set aside. Prepare another bowl with melted butter and set aside. 9. When dough is finished rising, remove from oven and turn out onto a lightly floured surface. Pat the dough into roughly an 8-inch square and using a knife or a pizza cutter, cut into 64 1-inch square pieces. 10. For the Bacon: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and remove extra fat. 11. For the Maple Glaze: Melt the butter in a small saucepan over medium heat; stir in brown sugar and maple syrup. Bring mixture to a boil; cook and stir until mixture begins to foam and the sugar dissolves, about 1 minute. Remove saucepan from heat. 12. To Assemble: Roll each piece into a ball, dip in melted butter and roll in brown sugar mixture. 13. Sprinkle ¼ of the bacon pieces in the bottom of the bundt pan. Pour in ¼ of the maple mixture. Arrange a layer of dough pieces on top. Sprinkle with more bacon and glaze and repeat the layer ending with the maple mixture on top. 14. Be sure to stagger the dough balls so they aren't stacked directly on top of each other, the staggering gives the bread the interlocking puzzle structure. 15. Wrap Bundt pan tightly with plastic wrap and return to turned-off oven to let the dough balls rise until they are puffy and have risen about an inch from the top rim of the pan, about an hour. Remove pan from oven and set aside. Preheat to 350°F. 16. Once oven is ready, remove plastic wrap and bake until the top is deep brown and the caramel is bubbling up around the edges of the pan, about 30 to 35 minutes. 17. Cool in the pan for 5 minutes then turn bread out onto a serving plate. Let cool for 8 to 10 minutes before serving. 18. In a medium bowl whisk together confectioners’ sugar, milk and vanilla until smooth to form the glaze, adding a splash of additional milk if you prefer a thinner glaze. Drizzle glaze over monkey bread and serve warm.

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CRANBERRY ORANGE QUINOA MUFFINS

Ingredients Amounts

Almond Butter Drizzle Warm water ¼ cup Almond butter ¼ cup Maple syrup 1 ½ Tbsp.

Whole-wheat flour 2 cups Salt 1 tsp. Baking powder 2 tsp. Oats ½ cup Buttermilk ¾ cup Egg 1 ea. Orange extract 1 tsp. Dark brown sugar ¾ cup Butter, softened 4 Tbsp. Quinoa & Ancient Grains Medley, ½ cup prepared Canola oil 3 oz. Dried cranberries ½ cup Orange zest, minced 2 tsp.

Method 1. Preheat oven to 350°F and spray a muffin pan with nonstick baking spray. Set aside. 2. In a small bowl, whisk together Almond Butter Drizzle ingredients. Set aside. 3. In a large mixing bowl, combine flour, salt, baking powder and oats. 4. In a separate bowl, combine buttermilk, egg, orange extract. Set aside. 5. Combine brown sugar and butter in stand mixer. Add in wet mixture, followed by the dry mixture. 6. Slowly add in UNCLE BEN’S™ INTERNATIONAL GRAINS™ Quinoa & Ancient Grains Medley, oil, cranberries and orange zest. Mix together until just combined. 7. Scoop batter into prepared pan, filling to the top. 8. Bake for approximately 30 minutes or until done and remove from oven. Top with Almond Butter Drizzle and serve.

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NETWORKING BREAK

Farro Salad with Basil Pesto served on Libbey Nara Sqaure Bowl

Sponsored by

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FARRO SALAD WITH MINOR’S BASIL PESTO

Yield: 10 Portions

Ingredients Amounts

Farro, cooked, chilled 3 cups Beets, roasted, small dice ½ cup Zucchini, small dice 1 cup Yellow squash, small dice 1 cup Sundried tomatoes, julienne ½ cup Perle mozzarella, small cut in half 1 cup Minor’s Green Leaf Basil Pesto ½ cup Micro greens as needed

Method 1. Cook farro and chill. 2. Roast beets. Chill and Peel. Cut into ½-inch cubes 3. Cut zucchini and yellow squash into ½-inch cubes and roast until soft. Chill. 4. Julienne sundried tomatoes. 5. Toss everything together in bowl and serve.

Note: Thaw Basil Pesto prior to use. Keep chilled.

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CULINARY DEMONSTRATION RECIPES

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PUFFED GRAINS

Ingredients Amounts

Barley Barley 1 qt. Water as needed

Wild Rice Wild rice, toasted 3 cups Water 1800 g

Mustard Vinaigrette Garlic clove 1 ea. Shallot 20 g Dijon 60 g Whole grain mustard 90 g Red wine vinegar 200 g Sugar 7 g Mustard seed oil 100 g Grapeseed oil 450 g Salt 12 g

For the Salad Puffed grains Charred broccolis, rough cut Broccoli leaves, oblique cut Mustard flowers Mustard vinaigrette Double 8 ricotta Mustard seed oil Mustard flower powder Mustard flowers

Method 1. Rinse the barley well in a china cap. In a large pot, simmer barley aggressively. You will need to change the water 2 to 3 times to avoid letting the barley cook in its own starch too much. 2. Cook until overcooked but not a puréed mush. Strain, rinse well, and spread over sheet tray lined with siltpat. 3. Dry either at room temp or a 135°F oven with low fan. Stir every 30 minutes to prevent clumping. Fry at 425°F and season with salt. 4. Pressure cook the wild rice with the water on high for 30 minutes. Dry on silpat. Fry at 430 to 450°F.

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5. For the Mustard Vinaigrette: Combine all the ingredients in a blender and puree until combine. Turn the speed to low and slowly incorporate the oils until emulsified. Season with salt. 6. For the salad: Combine the grains, broccolis, leaves and flowers. Toss with the vinaigrette. Garnish with ricotta, a drizzle of the mustard seed oil, mustard flower powder, and additional mustard flowers.

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FAMILY STYLE LUNCH

PLATED ITEMS Watercress Gazpacho with Coconut Yogurt, Finger Lime & Basil Flowers*

FAMILY STYLE ITEMS Chimichurri Chicken Wings*

Salmon Fillet with Blistered Cherry Tomatoes in Garlic-Herb Olive Oil*

Seeded Brassica Salad with Roasted Cauliflower Hummus, and Proscuitto Crisps

Power 4 and Radicchio Salad with Miso Lemon Dressing, Feta and Crispy Red Onion Rings

Orecchiette with Calabrian Chili Sauce, Parmesan, Mint, and Basil

Mixed Spring Vegetables with Almond Cream

BEVERAGE Celery-Apple Shrub*

DESSERT IN THE ATRIUM (FIRST FLOOR) Basque Tart with Olive Oil Ice Cream, Apricot Coulis, Pistachios and Vanilla Cream

BOOKSIGNING Michael Harlan Turkell Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own

Platters generously provided by Steelite International America

illy Coffee & Specialty Espresso Drinks available in the Atrium on the first floor

Sponsored by

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WATERCRESS GAZPACHO WITH COCONUT YOGURT, FINGER LIME & BASIL FLOWERS

Yield: 4 Portions

Ingredients Amounts

Savoy spinach, blanched and chopped, ½ cup squeeze all of the water out Green tomatoes, cored and chopped ½ lb. Cucumber, peeled and chopped 1 ea. Poblano pepper, deseeded and chopped 1 ea. Green pepper, deseeded and chopped 1 ea. Garlic, crushed 3 ea. Spring onions, chopped 3 ea. Sherry vinegar 3 Tbsp. Extra-virgin olive oil ½ cup

Parmesan stock (sub veggie stock) 1–2 cups Gluten free bread, toasted (optional) 2-3 oz. Himalayan pink salt 1 Tbsp. Ground black peppercorn as needed

Garnish Finger limes as needed Basil flowers as needed Coconut yogurt as needed

Method 1. Place all ingredients in a high powered 1-gal blender and blend until smooth. Use the stock (below) to wet the ingredients enough to get a smooth soup. Season with salt and pepper, and blend in a small amount of bread to get a light texture. 2. Blend until the soup is warm and smooth, then strain through a chinois and chill rapidly to lock in color and nutrients. 3. Place in a 2 ounce soup shooter or shot glass. Top with a dollop of fermented coconut yogurt, extra-virgin olive oil, fingerlime “caviar” and basil flowers.

Note: For an appetizer, soup works best a little thicker. For a tray passed item, a little thinner than a traditional gazpacho.

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CHIMICHURRI CHICKEN WINGS

Ingredients Amounts

Chimichurri Chicken Wings Chimichurri (recipe above) 2 cups Jalapeño peppers, roasted 2 ea. Jalapeño peppers, raw, 2 ea. seeds removed Red wine vinegar ¼ cup Olive oil as needed Chicken wings 2 lb. Salt as needed Parsley leaves as needed Oregano leaves as needed Onion, thinly sliced 1 ea.

Method 1. For the Chimichurri: In a medium bowl, combine the onion, parsley, oregano, garlic, salt, pepper, and chile flakes. 2. Pour in the olive oil and vinegar and mix well. Use immediately, or store, covered, in the refrigerator, for up to a couple of days. Use before the herbs start to brown. 3. To keep for longer, combine all of the ingredients except the vinegar, then add the vinegar before serving. 4. For the Chicken Wings: In a blender, combine the chimichurri with the jalapenos, vinegar, and 1 tablespoon of olive oil. Set aside. 5. Season the chicken wings with a liberal amount of salt and let sit for 10 minutes. 6. Fire up a grill or heat a grill pan over medium high heat. Toss the wings in enough oil to coat, and then start cooking them, turning every so often, until you get a nice char on the exterior and they’re fully cooked through, about 20 minutes. 7. When the wings are done, toss them in a bowl with the modified chimichurri sauce. 8. Garnish with parsley and oregano leaves, and thin slices of onion and if you like, additional fresh or even pickled jalapeños.

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SALMON FILLET WITH BLISTERED CHERRY TOMATOES IN GARLIC- HERB OLIVE OIL

Yield: 4 Portions

Ingredients Amounts

Salmon fillet, descaled, skin on 1 ¼ lb. Salt as needed Ground black pepper as needed Olive oil ¼ cup Garlic, thickly sliced 4 ea. Cherry tomatoes 2 pt. Rosemary sprig 1 ea.

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SEEDED BRASSICA SALAD WITH ROASTED CAULIFLOWER HUMMUS, AND PROSCIUTTO CRISPS

Yield: 8 Portions

Ingredients Amounts

Hummus Cauliflower florets 4 cups Canola oil 4 Tbsp. Pimenton 1 tsp. Cumin ½ tsp. Red chile flakes ¼ tsp. Garlic, peeled, smashed 2 ea. Lemon juice 2 Tbsp. Tahini 3 ½ Tbsp.

Prosciutto Crisps Prosciutto, sliced thin ½ lb.

Broccolini 2 bu. Romanesco, florets 1 lb.

Vinaigrette Olive oil ¾ cup Shallot, minced 2 ea. Sherry vinegar 2 Tbsp. Lemon juice 2 Tbsp. Whole grain mustard 2 Tbsp. Salt 2 tsp. Ground black pepper as needed

Sunflower seeds, roasted 1 cup Pumpkin seeds, roasted ½ cup Almonds, sliced, toasted ¼ cup Hummus 1 cup Chives, cut ¼” bias 2 Tbsp. Sesame seeds, toasted 2 Tbsp. Aleppo pepper a pinch

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Method 1. For the Hummus: Preheat oven to 450°F. Put cauliflower florets in a large bowl and add 1 ½ tablespoons oil, 1 teaspoon paprika, ½ teaspoon salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly. 2. Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool. 3. Put ½ cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tablespoon oil, the tahini, and remaining 1 ½ teaspoon salt. Blend, adding more water if needed (up to ¼ cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like. 4. For the Prosciutto Crisps: Preheat oven to 350°F. 5. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. 6. Preheat oven to 500°F. Toss broccolini with 2 tablespoons oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes. Let cool, then coarsely chop. 7. Reduce the heat to 400°F. Toss the romanesco with 2 tablespoons olive oil, salt and pepper. Place on a baking sheet and roast until crisp-tender and charred in spots, 15 minutes. 8. For the Vinaigrette: Whisk shallot, vinegar, lemon, mustard, and remaining ½ cup of oil in a large bowl until emulsified; 9. Add roasted broccolini, romanesco, and 2 tablespoons sunflower seeds; toss again 10. Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls. Top with chives, sesame seeds, pumpkin seeds, almonds, and remaining sunflower seeds; sprinkle with aleppo pepper. Place shards of prosciutto around the plate.

Source: Adapted from Bonappetit.com.

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POWER 4 AND RADICCHIO SALAD WITH MISO LEMON DRESSING, FETA AND CRISPY RED ONIONS RINGS

Yield: 8 Portions

Ingredients Amounts

Miso Lemon Dressing White miso 10 Tbsp. Lemon juice ½ cup Lemon zest 2 tsp. Garlic, finely grated 1 ea. Mayonnaise 4 cups Ground black pepper 1 ½ tsp.

Crispy Red Onions Canola oil ½ gal. Wondra flour 4 cups Salt as needed Ground black pepper as needed Cayenne as needed Red onion, thinly sliced 2 ea. Buttermilk 1 cup

Kale, cut into bite size pieces 4 cups Power 4 8 cups Radicchio, bite size pieces 4 cups Feta cheese, crumbled 1 cup Chives, thinly sliced 4 Tbsp.

Method 1. Miso Lemon Dressing: In a large bowl, whisk together the miso, lemon juice, lemon zest and garlic until well combined. Whisk in the mayonnaise and pepper until the mixture is smooth. Cover and keep chilled until ready to use, up to 2 weeks. 2. For the Crispy Red Onion Rings: Heat oil to 350°F. 3. Season flour with salt, pepper, and cayenne pepper. 4. Soak the onions in buttermilk. Shake off the buttermilk and toss in seasoned flour. 5. Shake off the flour and fry for 2 to 3 minutes until crispy. Remove slices and drain on paper towels. Sprinkle with additional salt, pepper, and cayenne. 6. Place the kale in a large bowl, drizzle with some dressing, salt and pepper. Gently massage the dressing into the kale. Combine the power 4 and radicchio in a large serving bowl and drizzle with ¾ cup of dressing. Toss with your hands. 7. Garnish with feta, chives and onion rings.

Source: Adapted from Around the Fire, by Greg Denton and Gabrielle Quiñónez Denton with Stacy Adimando.(Ten Speed Press, 2016)

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ORECCHIETTE WITH CALABRIAN CHILI SAUCE, PARMESAN, MINT, AND BASIL

Yield: 24 Portions

Ingredients Amounts

Orecchiette 6 lb. Extra-virgin olive oil ½ cup Garlic, minced 12 ea. Calabrian chili paste 6 Tbsp. San Marzano tomatoes, chopped 10 ½ lb. Yellow cherry tomatoes, halved 6 pt. Salt as needed Ground black pepper as needed Parmigiano-Reggiano, grated 3 cups Mint, chiffonade 6 Tbsp. Basil, chiffonade 6 Tbsp.

Method 1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours. 2. In a pot, heat the oil and sauté the garlic and chili paste for 2 or 3 minutes. Add the San Marzano and cherry tomatoes and 6 cups water. Bring to a simmer and cook until the tomatoes break down and make a good sauce consistency. Season with salt and pepper. 3. For each serving, to order: Reheat 1½ cups pasta in simmering water. Drain and add to a pan with some of the tomato sauce. Thin with pasta cooking water, as needed. Heat through and plate. 4. Garnish with 2 tablespoons Parmesan and some mint and basil.

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MIXED SPRING VEGETABLES WITH ALMOND CREAM

Yield: 8 Portions Ingredients Amounts

Almond Cream Dried kombu (about three 3-inch squares)½ oz. Almonds, blanched, peeled 1 cup Lemon juice and zest as needed

Pistachios, raw ½ cup + 3 Tbsp. Extra-virgin olive oil ½ cup + 2 Tbsp. Parsley leaves (from about 1 bunch) 2 ½ cups Green onions, greens only, chopped 2 bu. Salt as needed Gochujang ½ Tbsp. Preserved lemon peel, minced 1 Tbsp. Light soy sauce, or tamari 1 Tbsp. Worcestershire sauce ¼ tsp.

Vegetables Baby carrots, peeled 1 lb. Baby turnips, peeled, 1 lb. Baby yellow beets, roasted, peeled ½ lb. cut in half Baby chiogga beets, roasted, peeled ½ lb. cut in half Romano beans, ¼ lb. Fava beans, peeled, blanched ½ cup Sweet 100 tomatoes, cut in half ½ cups Persian cucumbers 2 ea. Baby zucchini ½ lb. Extra-virgin olive oil, ½ cup plus more for drizzling Salt Seaweed flakes, (optional) as needed such as nori or dulse, for serving

Method 1. For the Almond Cream Make a Kombu stock. In a small bowl, combine the kombu and 3½ cups water; chill at least 8 hours or overnight. 2. In a small bowl, add the almonds and enough cool water to cover. 3. In a separate small bowl, add ½ cup pistachios and enough water to cover; let the nuts soak overnight.

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4. In a small pot over low heat, add the kombu mixture; heat to just below a simmer (about 150°F), then continue cooking at that temperature, adjusting the heat as needed, for 1 hour. Remove and let cool. 5. Using a slotted spoon, remove the kombu and squeeze any moisture back into the pot; coarsely chop the greens and reserve. Chill the kombu and stock until ready to use, up to 1 week. 6. In a blender, add the drained almonds and 1 1/3 cups of the chilled kombu stock (reserve the remaining stock). Blend the mixture into a thick, smooth cream, about 1 minute. Stir in salt, pepper, and lemon. Strain through a fine sieve set over a bowl; discard the solids. 7. For the Relish: In a large pan over medium-high heat, heat 2 tablespoons olive oil. Add the parsley, scallions, and a pinch of salt and cook, stirring occasionally, until the greens wilt and darken, 1 to 2 minutes. Transfer to a plate and spread into an even layer; chill until cooled. 8. In the clean bowl of a blender, add the chilled greens, soaked and drained pistachios, and remaining ½ cup olive oil. Blend until pestolike and almost smooth, about 2 minutes. 9. Transfer the herb mixture to a medium bowl. Finely chop the remaining 3 tablespoons pistachios. Add them to the bowl along with ¼ cup of the reserved chopped kombu, 2 tablespoons of stock, the gochujang, lemon peel, soy sauce, and Worcestershire sauce; stir to combine. 10. For the Vegetables: Using a mandoline or sharp knife, thinly slice a few carrots, radishes, and/or cucumbers to serve raw, as garnish. Pair like vegetables together so they can be cooked in groups. 11. Peel carrots, turnips, and beets, leaving a bit of the stems attached for appearance; halve or slice any large ones vertically so they are about the same thickness. Trim radishes and spring onions. Cut them, as well as cucumbers, zucchini, and romano beans, into bite-size pieces. Shell fava beans and peas. Stem any tomatoes and cut in half. 12. In a 4-quart Dutch oven or heavy-bottomed pot with a lid, heat 2 tablespoons olive oil over medium-high heat. 13. Add a generous pinch of salt and the first batch of vegetables, stirring to coat evenly with the oil; cover and let cook until the vegetables begin to soften, 5 to 7 minutes. 14. Stir in 2 tablespoons of stock (or up to 3 for firmer vegetables) and another small pinch of salt; cover and cook until the liquid has evaporated and the vegetables are al dente and glazed, 2 to 3 minutes more. 15. Repeat with the remaining groups of vegetables, adding up to 1 tablespoon olive oil more for each batch, if necessary. 16. When ready to serve, spoon some of the almond cream onto 6 individual plates or one large serving platter. Spoon small dollops of the herb relish around the plate. 17. Drizzle with a few drops of olive oil and sprinkle with seaweed flakes if using. Arrange the cooked and raw vegetables atop the sauce and serve with the remaining almond cream and herb relish on the side as desired.

Note: Use seasonal vegetables such as baby carrots, turnips, beets, radishes, spring onions, cucumbers, zucchini, romano beans, fava beans, shell peas, and cherry tomatoes

Source: Adapted from My Provence, by Laurent Gras. (Alta Editions, 2013)

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CELERY APPLE SHRUB Yield: 1 Quart Ingredients Amounts

Celery, enough to make juice 1 bu. Apple cider vinegar 1 cup Cane sugar 1 cup Apple juice, preferably fresh ½ cup not store bought

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CULINARY DEMONSTRATION RECIPES

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BASQUE TART Yield: One to Two Large Format Tarts; 8 to 12 Portions Ingredients Amounts

Tart Dough Butter, softened 270 g Sucrose 200 g Salt 5 g Almond flour 140 g Egg yolks 100 g All-purpose flour 300 g Baking powder 5 g Apricot preserves Vanilla Cream (recipe follows) Egg wash Pan spray

Basque Tart Apricot Coulis (recipe follows) Pistachio, chopped Confectioner’s sugar Olive Oil Ice Cream (recipe follows) Extra-virgin olive oil

Method 1. Combine the butter, sucrose and salt in the bowl of a stand mixer; cream the mixture with the paddle attachment. Add the almond flour, and then slowly add egg yolks one at a time until incorporated, scrape down the bowl between each addition. Lastly, add the flour and baking powder. Mix until just combined. 2. Chill and rest a minimum one hour. Roll the dough with a liberal amount of flour to a thickness of 3 millimeters (⅛-inch); cut equal number of discs with a diameter of 24 centimeters (9-inch) and 20 centimeters (8-inch) and line 20 centimeter (8-inch) rings prepared with pan spray. Reserve chilled. 3. Spread a thin layer of the apricot preserves onto the smaller discs. Deposit the vanilla cream into the lined shell and then top with the smaller disc and seal with egg wash. Freeze for a minimum two hours, well wrapped. 4. Invert the tart and brush with egg wash, score a cross-hatch pattern with a paring knife, and cut a vent hole into the top of each tart; bake at 160°C/320°F in a convection oven with a low fan setting until golden brown, approximately 25 to 30 minutes. 5. Allow to cool slightly before removing the tart ring. Hold at room temperature for service. 6. To Serve: Transfer the sliced tart to a plate and sauce with the apricot coulis. Sprinkle pistachio and a dusting of confectioner’s sugar over the tart and finish with a quenelle of olive oil ice cream and a drizzle of olive oil.

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VANILLA CREAM

Ingredients Amounts

Whole milk 1000 g Vanilla bean, split and scraped 1 ea. Sucrose 250 g Corn starch 85 g Salt 2 g Egg yolks 160 g Butter, unsalted 17 g

Method 1. Place the milk and vanilla bean into a sauce pan and bring to a boil. Combine the sucrose, corn starch, and salt; gradually whisk into the egg yolks. 2. Carefully temper half of the hot milk into the yolks, whisking continuously. Return the mixture to the sauce pan and whisk continuously on medium heat until it comes to a boil. Remove from heat and whisk in the butter. 3. Strain and transfer to a shallow container and cover with plastic film. Chill and store under refrigeration.

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OLIVE OIL ICE CREAM

Ingredients Amounts

Sucrose 115 g Ice cream stabilizer 5 g Whole milk 625 g Heavy cream (35% fat) 250 g Dry nonfat milk powder 79 g Glucose powder 115 g Invert sugar 25 g Egg yolks 100 g Extra-virgin olive oil 125 g

Method 1. Combine the sucrose and ice cream stabilizer. 2. Combine the milk, cream, and milk powder in sauce pan. Begin heating, whisking occasionally. 3. Add the sucrose and stabilizer, glucose, invert sugar and egg yolk at 25°C/77°F. Heat base to 85°C/185°F and hold for two minutes. 4. Cool base to 4°C/40°F. At approx. 65°C/150°F add olive oil and homogenize base with a handheld immersion blender for approximately 45 seconds. Mature base at 4°C/40°F for 12 to 16 hours. 5. Process in a batch freezer to temperature of -5°C/23°F and extract. Transfer finished ice cream to blast chiller to harden at minimum of -18°C/0°F. 6. Serve at -12°C/10°F.

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APRICOT COULIS

Ingredients Amounts

Apricot purée 500 g Vanilla bean, split and scraped 1 ea. Simple syrup 50 g Xanthan gum 1 g

Method 1. Blend all ingredients well (discard the vanilla pods). Strain and chill.

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MILK CHOCOLATE RYE ‘MILLE FEUILLE’ Yield: Approximately 12 Plated Portions Ingredients Amounts

Rye Bread Cream Heavy cream (36% fat) 125 g Whole milk 200 g Vanilla 25 g Dark rye bread crumbs, toasted 40 g Sucrose 25 g Salt 1 g Kappa carrageenan 3.5 g Milk chocolate 30 g Cream (36% fat), whipped to soft peaks 150 g

Milk Chocolate Biscuit Cake flour 30 g Salt 2 g Butter, softened 60 g Milk chocolate, melted 75 g Pasteurized egg yolks 40 g Invert sugar 12 g Egg whites 65 g Sucrose 35 g

Praline Feuilletine Dark chocolate, melted 35 g Milk chocolate, melted 30 g Hazelnut praline paste 100 g Feuilletine 100 g

Caramel Sucrose 115 g Water 30 g Lemon juice 2 g Glucose syrup 15 g Heavy cream (36% fat) 100 g Butter 20 g

Assembly Milk chocolate plaquettes (2cmx10cm) Smoked maldon sea salt

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Method 1. For the Rye Cream: Combine the cream, milk, vanilla and crumbled rye bread in a saucepan and gently heat; infuse ten minutes. 2. Blend and strain the cream mixture, pressing on the rye solids to extract a yield of 1000 grams. Fold in the whipped cream. 3. Combine the rye bread infusion, sucrose, and salt and gently heat. Shear in the kappa and bring to 85˚C/185˚F and whisk in the milk chocolate. Transfer to a tray and set. 4. Blend the rye bread gel to a smooth consistency and strain. Reserve chilled. 5. For assembly: Fold the rye bread gel into the whipped cream and transfer to a pastry bag. 6. For the Milk Chocolate Biscuit: Sift cake flour and salt; reserve. Thoroughly incorporate the butter into melted chocolate. Stir in egg yolks, and invert sugar, followed by the cake flour. 7. Meanwhile, begin whipping egg whites, adding sucrose, to soft peaks. 8. Fold in the meringue into the milk chocolate base. Transfer to a prepared quarter sheet pan. 9. Bake at 160˚C/320˚F for 13 minutes. Allow to cool, store under refrigeration. Cut into rectangles measuring 9.5 centimeter by 1.5 centimeter. 10. For the Praline Feuilletine: In a large bowl, combine melted chocolate and hazelnut paste. 11. Stir in feuilletine until completely combined. 12. Transfer to a Silpat or parchment lined surface. Place a second liner on top and roll to a thickness of about 3 to 5 millimeter with a rolling pin. Chill. 13. Remove from refrigeration and cut to 9.5 centimeters by 1.5 centimeters. Reserve for assembly. 14. For the Caramel: In a heavy sauce pan, combine the sucrose, water, lemon, and glucose. Cover and cook to a medium amber color. Meanwhile, heat the cream until warm. 15. Remove the caramel from heat and deglaze with the cream. Return to low heat to completely dissolve sugar. 16. Remove from heat and emulsify butter into the caramel. 17. To Assemble: Onto each serving plate, place one chocolate plaquette, topping each with a rectangle of the biscuit and a line of the caramel. 18. Follow the biscuit with a second plaquette, another line of caramel and a rectangle of the feuilletine. 19. Pipe the rye bread cream onto the feuilletine, followed by another plaquette. Finish the presentation with another layer of the rye bread cream, a few grains of smoked salt, and a final chocolate plaquette.

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WATERCRESS GAZPACHO WITH COCONUT YOGURT, FINGER LIME AND BASIL FLOWERS

Yield: 4 Portions Ingredients Amounts

Himalayan pink salt 1 Tbsp. Ground black pepper as needed Gluten free bread, toasted (optional) 2-3 oz.

Garnish Finger limes as needed Basil flowers as needed Coconut Yogurt as needed

Method 1. Place all ingredients in a high powered 1-gal blender and blend until smooth. Use the stock(below) to wet the ingredients enough to get a smooth soup. 2. Season with salt & pepper and blend in a small amount of gluten free bread to get a light texture. 3. Blend until the soup is warm and smooth, then strain through a chinois and chill rapidly to lock in color and nutrients.

Notes: *For an appetizer, soup works best a little thicker. For a tray passed item, a little thinner than a traditional gazpacho. Place in a 2 oz. soup shooter or shot glass. Top with a dollop of fermented coconut yogurt, extra-virgin olive oil, fingerlime “caviar” and basil flowers.

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EASTERN STANDARD ROSÉ VERMOUTH COCKTAIL

Ingredients Amounts

Strawberries 24 ea. Brandy 500 mL

Wormwood 2 g Gentian 1 g Oregano 1 g Sage 1 g Thyme 1 g Rosemary .5 g Vanilla bean 1 g Bitter orange peel 5 g Dried ginger .7 g Rosé wine, divided 2.25 L

Ruby port 250 mL

Sugar 600 g

Orange, zest of ½ ea.

Method 1. Slice strawberries and place in a jar or bottle with brandy. Fruit must be completely covered by brandy or it may spoil. Let stand for 2 days. 2. Bring herbs and spices to a boil with 750 milliliter of the wine. Turn off heat and let sit 10 minutes. 3. Add port to wine with herbs and spices. 4. Dissolve sugar with 1 to 2 teaspoon of water over heat and bring to a caramel that is the color of peanut butter. Remove from heat and add infused brandy *immediately & CAREFULLY*. Mix thoroughly until sugar is dissolved in brandy. Use a heat safe spatula never a whisk. 5. Pour remaining 1.5 liter wine into large container and add herb-spice-wine-port mixture. Add sugar-brandy mixture and stir until all ingredients are thoroughly combined. 6. Microplane orange zest into container. 7. Let sit in refrigerator until cold. 8. Strain and bottle. 9. Vermouth is now ready!

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CLOSING RECEPTION

PASSED ITEM

Gluten Free Flatbread with Pizza Crumbles, Mushroom Conserva, Mozzarella, Parmigiano Reggiano, and Arugula Endive Salad

Wasabi Salmon Poke on Tapioca Crisps

Orzo and Quinoa Arancini Stuffed with Cuban Pork and Mojo Sauce

COCKTAIL STATION

Eastern Standard Rosé Vermouth*

RODNEY STRONG VINEYARDS Rodney Strong Alexander Valley Estate Cabernet Rodney Strong Russian River Estate Pinot Noir Rodney Strong Chalk Hill Estate Chardonnay Rodney Strong Symmetry Rodney Strong Charlotte’s Home Estate Sauvignon Blanc Davis Bynum River West Chardonnay Rodney Strong Upshot Red Blend Rodney Strong Rosé of Pinot Noir

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GLUTEN FREE FLATBREAD WITH PIZZA CRUMBLES, MUSHROOM CONSERVA, MOZZARELLA, PARMIGIANO REGGIANO AND ARUGULA ENDIVE SALAD Yield: 8 Flatbreads Ingredients Amounts

Mushroom Conserva Crimini mushrooms, quartered 1 lb. Shiitake mushrooms, quartered 1 lb. Clamshell mushrooms, quartered 1 lb. Salt 1 tsp. Cold Pressed Canola Oil ½ cup Sherry wine vinegar ½ cup Sugar 1 Tbsp. Yellow mustard seeds 1 tsp. Coriander, ground ½ tsp. Ground black pepper ½ tsp. Rosemary, chopped 1 Tbsp.

Vinaigrette Sherry vinegar ¼ cup Shallots, diced 1 Tbsp. Salt as needed Dijon mustard 1 Tbsp. Cold Pressed Canola Oil ¾ cup Ground black pepper as needed

Pizza Crumbles, heated 2 cups Par Cooked Udi’s Pizza Dough 8 ea. Mozzarella, fresh, sliced 12 ea. Parmesan Reggiano, shaved ½ cup

Arugula 4 cups Endive, sliced ¼” on bias 1 cup Salt as needed Ground black pepper as needed

Method 1. Preheat a 350°F oven. 2. For the Mushroom Conserva: Wash the mushrooms, toss with salt and let sit for 30 minutes. 3. In a medium sauce pot, heat 2 tablespoons of Cold Pressed Canola Oil over medium heat. Add the mushrooms and cook until the mushrooms release their liquid and it evaporates, approximately 10 minutes.

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4. Add the remaining 5 tablespoons oil, and the remaining ingredients. Bring to a boil, remove from the heat, cover and let the mushrooms steep in the liquid for 20 minutes. Set aside until ready to use. 5. For the Vinaigrette: Place the sherry vinegar and shallots in a bowl with a pinch of salt. Let sit for 15 minutes. Whisk in mustard, then add canola oil, whisking to emulsify. Season with salt and pepper. 6. Scatter the mushrooms and pizza crumbles on top of the flatbread. Lay the cheese on top. Place in a hot oven to melt. 7. In a small bowl, combine the arugula and endive. Sprinkle with salt and pepper. Dress with vinaigrette and place on top of flat bread.

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WASABI SALMON POKE

Ingredients Amounts

Wasabi Mayo Base Wasabi powder 1 oz. Water 2 oz. Mayo 4 oz. (½ cup)

Salmon, cubed 1 lb. Wasabi Mayo (recipe above) 2 oz. Masago ½ oz. Green onion ¼ oz. Hawaiian salt (ala’e) ¼ tsp.

Furikake Tapioca Crepes as needed (Recipe follows)

Garnish (as needed) Kabayaki Drizzle (recipe follows) Wasabi mayo drizzle Green onion Bubu Arare

Method 1. For the Wasabi Mayo: Mix wasabi powder and water until smooth and no clumps. Add mayo. Mix until well incorporated. 2. In a mixing bowl combine salmon, wasabi mayo, masago, green onion, and Hawaiian salt. Mix until well incorporated without over mixing. 3. Place poke on a tapioca chip and garnish with kabayaki sauce, more wasabi mayo, green onion and bubu arare. Serve.

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KABAYAKI DRIZZLE

Ingredients Amounts

Soy sauce 2 cups Mirin 2 cups Sugar 1 cup Sake 1 cup

Method 1. Combine all ingredients and mix well. 2. Reduce down to a glaze. 3. Save for later use.

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FURIKAKE TAPIOCA CREPES Yield: 12 Portions Ingredients Amounts

Egg, whole 4 ea. Half & half 1 cup Tapioca starch 15 oz. All-purpose flour ½ cup Water, hot 1–1 ½ cups Furikake 1 ¼ cups Cayenne 2 Tbsp. Salt as needed

Method 1. In a large stainless steel mixing bowl, mix the eggs and half & half until smooth. Add starch and flour. Stir in water and mix well until all lumps are out. 2. Add furikake and cayenne pepper. Season with salt to taste. 3. Heat an inverted small sauté pan over a burner. Dip the back of the pan in the crepe batter. Place inverted over the burner to cook. Remove from back of pan. 4. Deep fry in 350°F oil. Drain well on paper towels. Break into desired shapes.

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ORZO AND QUINOA ARANCINI STUFFED WITH CUBAN PORK AND MOJO SAUCE Yield: 20 Each Ingredients Amounts

Pork shoulder, cut in 1” pieces 6 lb. Salt as needed Ground black pepper as needed

Mojo Marinade Garlic, chopped 8 ea. Ground cumin 2 Tbsp. Ground black pepper 4 tsp. Oregano, chopped ¼ cup Orange juice 1 cup Lime juice ½ cup Lime zest 4 tsp. Lemon zest 4 tsp. Orange zest 2 Tbsp. Extra-virgin olive oil ¼ cup

Mint, chopped ¼ cup Parsley, chopped ¼ cup

Canola oil, for searing as needed Bacon, chopped ¼ cup Onion, diced 2 ea. Garlic, chopped 2 Tbsp. Parsley, chopped, including stem 1 cup Green onions, green part only 6 ea.

Arancini Canola oil 1 Tbsp. Garlic, minced 1 Tbsp. Thyme, minced 1 tsp. Oregano, minced 1 tsp. Orzo, cooked 4 cups Quinoa cooked 2 cups Egg yolks 4 ea. Cottage cheese, blended until smooth ½ cup drained overnight in cheesecloth Queso Oaxaca cheese, grated 1 cups Cotija cheese, grated ½ cup Lemon zest 1 tsp. Salt as needed

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Ground black pepper as needed Butter, plus 1 tablespoon 4 Tbsp.

Mojo Sauce Garlic cloves, chopped 8 ea. Ground cumin 2 tsp. Ground black pepper 2 tsp. Oregano, chopped ¼ cup Orange juice ½ cup Lime juice ¼ cup Extra-virgin olive oil ¼ cup

Cotija cheese, micro planed 1 oz. Lemon zest 1 Tbsp. Parsley, chopped 1 oz.

Method 1. Remove silver skin and seam the pork. Lay flat and season the pork with salt and pepper. Let sit for 30 minutes. 2. For the Mojo Marinade: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, zest and olive oil in a large bowl and whisk. Season to taste generously with salt. 3. Add pork and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper- lock bag and refrigerate 2 hours or up to overnight before continuing. 4. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the pork to the pan, and sear it on all sides until browned. 5. Preheat the oven to 300°F. 6. In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, and garlic and cook for 4 minutes. 7. Add the herbs, and pork marinade. Add pork and stir to mix. Season with salt and pepper. Add more orange and lime juice if needed so the liquid comes to the top of the pork. 8. Cover tightly with foil and place in the oven. Braise for 2 hours, basting every 30 minutes. Cook until the meat is fork tender. Let cool overnight. 9. The next day, degrease the braising liquid, break the pork into bite size pieces. Combine with the some of the sauce. Add in chopped mint and parsley. Season with salt and pepper. 10. For the Arancini: In a large sauté pan, heat the oil and garlic over low heat until aromatic. Add the herbs and cook 1 more minute. Add the orzo and quinoa, stir until the liquid has evaporated. Place on a baking sheet to cool. 11. In a bowl, combine the egg yolks, cottage cheese, grated cheeses and lemon zest. Stir in the cool orzo mixture and season with salt and pepper. Place in refrigerator until well chilled. 12. Roll the orzo mixture into ¾-inch balls, form into flat disk. Place a small ball of pork filling in the center. Wrap the rice around it. Shape into a small ball. Make sure there are no pieces of pork. Place on parchment lined baking sheets. Chill well. 13. Combine the flour with ½ cup of water. Mix until smooth. Add in the remaining half cup of water to form a smooth slurry.

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14. Place the breadcrumbs (if coarse, place in food processor to finely grind) in a hotel pan or a baking sheet. 15. Coat the balls in the slurry and roll in the breadcrumbs. Repeat until everything is coated. Place in the refrigerator or freezer to hold. 16. For the Mojo Sauce: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. 17. Fry the cook cakes in oil until golden brown and hot. Serve with mojo, and top with a little microplaned cotija cheese, lemon zest and chopped herbs.

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EASTERN STANDARD ROSÉ VERMOUTH COCKTAIL

Ingredients Amounts

Strawberries 24 ea. Brandy 500 mL

Wormwood 2 g Gentian 1 g Oregano 1 g Sage 1 g Thyme 1 g Rosemary .5 g Vanilla bean 1 g Bitter orange peel 5 g Dried ginger .7 g Rosé wine, divided 2.25 L

Ruby port 250 mL

Sugar 600 g

Orange, zest of ½ ea.

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RECIPE INDEX

Charred Broccoli with Miso Peanut Bagna Cauda .. 74 A Cherry Pomb ...... 82 Aji Pesto and Peruvian Sausage Egg Soufflés ...... 46 Chicken Frankie with Tamarind Chutney and Almond Butter Drizzle ...... 132 Cilantro Mint Chutney ...... 34 Almond Cream ...... 146 Chimichurri ...... 59, 140 Apricot Coulis ...... 153 Chimichurri Chicken Wings ...... 59, 140 Arancini ...... 164 Chive Vinaigrette ...... 66 Avocado Mousse ...... 31 Chocolate Hazelnut Pop-Tarts ...... 52 B Cho-Gochujang Sauce ...... 38 Chorizo Breakfast Bowl ...... 49, 61 B&W Power 4 Spring Vegetable Salad with Chive Chorizo Seasoning ...... 49, 61 Vinaigrette and Fried Capers ...... 66 Citrus Cured Salmon ...... 111, 113 Bacon Dashi ...... 124, 126 Coconut Chutney with Mustard Seeds...... 120, 122 Barley ...... 136 Cornbread Crust ...... 96 Barley Risotto with Green Harissa and Poached Eggs Crack Pie® ...... 92 ...... 47 Crack pie® filling ...... 92 Basque Tart ...... 150 Crack Pie® Filling ...... 94 Berry Patch Cream Cheese Pop-Tarts ...... 54 Cranberry Orange Quinoa Muffins ...... 132 Berry Patch Filling ...... 54 Crawfish Tourtiere ...... 96 Bigelow Jasmine Green Tea Sangria ...... 84 Cream Cheese Filling ...... 54 Blackberry Yogurt Smoothie ...... 50 Crème Fraiche ...... 31 Blood Orange Curd ...... 80 Crispy Chicken Fried Sweetbreads with Gochujang Braised Pork Belly ...... 124 and Shiso ...... 24 Braised Veal Shoulder with Orzo and Wild Crispy Red Onions ...... 144 Mushroom Risotto ...... 103 Brown Sugar Coating ...... 130 D Brown Sugar Ginger Snaps ...... 26 Dashi ...... 39 Buckwheat Blinis with Citrus Cured Salmon, E Watercress Crème Fraiche, and Caviar ...... 111 Eastern Standard Rosé Vermouth Cocktail ... 157, 167 C Egg Bites ...... 119 Caramel ...... 154 F Celery Apple Shrub ...... 60, 148 Chai Masala Smoothie ...... 129 Farro Salad with Minor’s Basil Pesto ...... 134 Charcuterie Board ...... 67 Fig jam ...... 63

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Fig Jam ...... 64 Milk Chocolate Rye ‘Mille Feuille’...... 154 Fried Rava Upma Cakes with Poached Eggs, Milk Tea Glaze ...... 107 Coconut Chutney with Mustard Seeds and Miso Bagna Cauda...... 74 Pineapple Chutney ...... 120 Miso Lemon Dressing ...... 144 Furikake Crunch ...... 41 Miso Peanut Bagna Cauda ...... 75 Furikake Tapioca Crepes ...... 163 Mixed Spring Vegetables with Almond Cream ..... 146 Mojo Marinade ...... 164 G Mojo Sauce ...... 165 Gardein Meatless Philly Cheesesteak ...... 85 Mushroom Conserva ...... 159 Glaze ...... 52, 130 Mustard Vinaigrette ...... 136 Gluten Free Flatbread with Pizza Crumbles, N Mushroom Conserva, Mozzarella, Parmigiano Reggiano and Arugula Endive Salad ...... 159 Non-Alcholic Blackberry, Ginger, and Lemon Shrub Grapefruit Marmalade ...... 98, 115 ...... 81 Grapefruit Vanilla Meringue Tarts ...... 109 O Green Chile Chutney ...... 34 Oat Cookie ...... 92, 93 Green Chili Chutney ...... 36 Ochazuke with Bacon Dashi, Sake and Ginger H Braised Pork Belly and Poached Egg ...... 124 Heywood’s Mustard ...... 69 Ochazuke with Green Tea, Tuna and Pickled Daikon Hummus ...... 142 ...... 83 Olive Oil Ice Cream ...... 150, 152 J Oolong Donuts ...... 107 Japanese Rice ...... 124 Oolong Donuts with Milk Tea ...... 107 K Orecchiette with Calabrian Chili Sauce, Parmesan, Mint, and Basil ...... 145 Kabayaki Drizzle ...... 161, 162 Orzo and Quinoa Arancini Stuffed with Cuban Pork Korean Pajeon with Cho-Gochujang Sauce ...... 38 and Mojo Sauce ...... 164 Korean Pancake Batter ...... 38 P L Panna Cotta ...... 79 Lemon Crème Fraiche ...... 31 Pickled Beets ...... 48 Lemon Kosho Aioli ...... 39 Pickled Daikon ...... 83 M Pickled Radish ...... 42 Maple Bacon Monkey Bread ...... 130 Pickled Radishes ...... 71 Maple Glaze ...... 130 Pickled Red Onions ...... 70 Marinated Pulled Chicken ...... 34 Pico De Gallo ...... 49, 61 Milk Chocolate Biscuit ...... 154 Pie Crust ...... 96

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Pimento Cheese Spread ...... 68 Salmon Tartare with Lemon Kosho Aioli and White Pineapple Ginger Chutney ...... 120, 123 Soy Sauce Lime Vinaigrette ...... 39 Pink Chicas ...... 114 Sautéed Royal DutchVeal wrapped Asparagus with Pistachio Purée ...... 42 Uncle Ben’s Brown Rice and Quinoa Pilaf ...... 78 Pizza Bianca Alla Romana ...... 28 Seeded Brassica Salad with Roasted Cauliflower Poached and Pressed Sweetbreads ...... 25 Hummus, and Prosciutto Crisps ...... 142 Poached Eggs ...... 124 Sesame Spinach ...... 128 Pop Tart Dough ...... 52, 54 Sesame Spinach ...... 124 Pork Rub ...... 127 Soft Pretzels ...... 73 Power 4 and Radicchio Salad with Miso Lemon Sousvide Egg Bites with Cherry Tomatoes and Dressing, Feta and Crispy Red Onions Rings ... 144 Chimichurri ...... 119 Praline Feuilletine ...... 154 T Prosciutto Crisps ...... 142 Tabasco Honey ...... 96, 98, 115 Puffed Grains ...... 136 Tamarind and Date Chutney ...... 37 Q Tamarind Chutney ...... 34 Quinoa and Ancient Grain Muffin with Prosciutto, Tart Dough ...... 150 Fig Jam and Arugula ...... 63 Thai Power 4 Greens and Grilled Veal Top Round Quinoa Furikake Crunch ...... 40 Salad ...... 33 Turmeric Pickle ...... 72 R U Raspberry Cardamom Jam ...... 57 Raspberry Coconut Chia Oats ...... 51 Ube Yam Jam ...... 56 Rigatoni and Moroccan Lamb Sugo with Chermoula Until T’Amaro ...... 98, 115 ...... 77 V Roasted Cauliflower Panna Cotta ...... 86 Vanilla Cream ...... 150, 151 Roasted Cauliflower Panna Cotta with Lemon Crème Verlasso Salmon Ceviche with Almonds and Fraiche and Caviar ...... 86 Currants...... 76, 90 Rye Bread Cream...... 154 Vinaigrette ...... 142, 159 S Vitello Tonnato with Caviar ...... 101 Sake and Ginger Braised Pork Belly ...... 127 W Sake Ginger Braising Liquid ...... 127 Wasabi Mayo Base ...... 161 Salmon Confit ...... 42 Wasabi Salmon Poke ...... 161 Salmon Confit, Pistachio Dashi Purée, Pickled Watercress Crème Fraiche ...... 111 Radishes, and Caviar ...... 42 Watercress Gazpacho with Coconut Yogurt, Finger Salmon Fillet with Blistered Cherry Tomatoes in Lime & Basil Flowers ...... 139, 156 Garlic- Herb Olive Oil ...... 89, 141 White Chocolate and Caviar ...... 87

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White Soy Sauce Lime Vinaigrette ...... 39 Y Wild Rice ...... 136 Yukon Gold Potatoes and Watercress Cakes with Wonderful Citrus Panna Cotta with Blood Orange Avocado Mousse and Caviar ...... 31 Curd and Candied Lemon Zest ...... 79 Z

Zero Waste Broth ...... 106 Zero-Waste Broccoli Chowder with Ditalini ...... 106

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