Ciafs the Greystone

THE GREYSTONE

MARCH 8-10 FLAVORSUMMIT 2017 The Art of Flavor in the World of NAPA VALLEY High-Volume, High-Quality Dining

#CIAFS THE GREYSTONE

FLAVORSUMMIT March 8-10, 2017

PREMIUM GOLD SPONSORS B&W Quality Growers Steelite International America GOLD Smithfield Foods BRONZE Barilla America Chobani Health-Ade Kikkoman Sales USA Libbey Foodservice The Mushroom Council Richard Ginori 1735 Royal Dutch Veal SupHerb Farms Verlasso, Harmoniously Raised Fish Wonderful Citrus / Wonderful Pistachios & Almonds / POM Wonderful COPPER American Lamb Board / Superior Farms Bigelow Specialty & Novus Full Leaf Teas illy caffè North America Les Trois Petits Cochons Mercer Culinary Northern Canola Growers - USA The Perfect Purée of Napa Valley Rodney Strong Vineyards Taylor Shellfish Farms

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 8TH ...... 23

REGISTRATION & REFRESHMENTS ...... 24 CULINARY DEMONSTRATION RECIPES...... 30 OPENING RECEPTION AND TASTING: THE GREAT FLAVOR EXPERIENCE ...... 32

THURSDAY, MARCH 9TH ...... 52

NAPA VALLEY BREAKFAST ...... 53 CULINARY DEMONSTRATION RECIPES...... 61 NETWORKING BREAK ...... 68 CULINARY DEMONSTRATION RECIPES...... 70 WALK-AROUND SPONSOR EXCHANGE LUNCH ...... 74 CULINARY DEMONSTRATION RECIPES...... 102 NETWORKING BREAK ...... 104 CULINARY DEMONSTRATION RECIPES...... 106 RECEPTION ...... 111

FRIDAY, MARCH 10TH ...... 123

NAPA VALLEY BREAKFAST ...... 124 CULINARY DEMONSTRATION RECIPES...... 137 STUDENT NETWORKING BREAK ...... 140 FAMILY STYLE LUNCH ...... 144 CULINARY DEMONSTRATION RECIPES...... 159 CLOSING RECEPTION ...... 165

RECIPE INDEX ...... 175

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 Greystone Flavor Summit, now in its 11th 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 2017 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:

 Using design thinking to approach problems and motivate staff with a new perspective  Designing sustainable kitchens and dishes  Volume fine dining: inventing the next great flavor experience and setting  Flavors in context: trends in the savory and the pastry kitchens, including reviving classic French desserts  Spirits and wines: trends in drinkable pleasures, including innovative wine and cheese pairings and tiki bars  What investment trends can tell us about the future of the hospitality world  Boosting your social media impact  Recruiting and retaining talent

Greystone Flavor Summit 1 THE CULINARY INSTITUTE OF AMERICA®

MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS PROGRAM SCHEDULE

Unless otherwise indicated, all sessions take place in the Ecolab Theater (1st Floor).

Wednesday, March 8

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

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

4:15 PM General Session Design Thinking for the Hospitality World Introduction: Anne E. McBride (CIA) Presenter: Meija Jacobs (IDEO, San Francisco, CA)

5 PM General Session Setting up a Garden for your F&B Operation Introduction: Anne E. McBride (CIA) Presenter: Sara Gasbarra (Verdura Garden Design, Chicago, IL)

5:30 PM General Session/Cocktail Demonstration Equal-Part Cocktails: Simplify Your Bar Menu Introduction: Anne E. McBride (CIA) Presenter: Michael Kim Wolf (CIA)

6 PM Opening Reception and Tasting The Great Flavor Experience Wine Spectator Greystone Restaurant Terrace

Sponsored by B&W Quality Growers & Smithfield Foods

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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8 AM Visit to the CIA Student Farm at Charles Krug Winery Charles Krug Winery, 2800 Main Street, St. Helena, CA Presenter: Matt Gunn (CIA)

Participants should go to the Charles Krug Winery in their own vehicles for this farm-to- table session, after which we will all proceed to the CIA at Greystone to enjoy breakfast.

In case of rain, the farm visit will be canceled and the program will begin with breakfast at 8:45 a.m.

8:45 AM Napa Valley Breakfast Teaching Kitchen (3rd Floor)

Sponsored by Barilla America

9 AM General Session/ Demonstration Creating Neighborhood and Destination Restaurants Introduction: Anne E. McBride (CIA) Presenter: Tony Maws (Craigie on Main, Cambridge, MA and The Kirkland Tap & Trotter, Cambridge and Somerville, MA)

9:30 AM General Session Designing for Tomorrow: What Technology Can Do for Sustainable Kitchens Introduction: Jackie Chi (CIA) Presenter: Richard Young (Fisher-Nickel Inc., San Francisco, CA)

10:15 AM Refreshment Break and Student Networking Career Social Berns Area (1st Floor)

Attendees and CIA students will have an opportunity to meet and discuss career

opportunities in the hospitality industry. Sponsored by Kikkoman Sales USA

11 AM General Session How Do Trends Move in the Design Landscape? The Latest in Hotel and Restaurant Design Introduction: Anne E. McBride (CIA) Presenter: James Biber (Biber Architects, New York, NY)

11:45 AM General Session Developing a Luxury Inn/Restaurant/Farm Introduction: Jackie Chi (CIA) Presenter: Kyle Connaughton (SingleThread, Healdsburg, CA)

12:15 PM Family-Style Lunch Vintners Hall of Fame Historic Barrel Room (2nd Floor) Sponsored by Steelite International America

1:15 PM General Session/Demonstration and Tasting Rethinking Classic French Desserts for Contemporary Palates Introduction: Anne E. McBride (CIA) Presenter: Daniel Skurnick (Le Coucou, New York, NY)

2 PM General Session Eating Around the World: Global Tabletop Trends Introduction: John Miles (Steelite International America, New Castle, PA) Presenter: Antoinette Bruno (StarChefs, New York, NY) Sponsored by Steelite International America

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2:45 PM General Session/Cocktail Demonstration The Tiki Bar Revolution and Rum Cocktails Introduction: Anne E. McBride (CIA) Presenter: Martin Cate (Smuggler's Cove, San Francisco, CA)

3:30 PM Final Remarks

3:35 PM Closing Reception Outdoor Live Fire Kitchen (south end of Herb Terrace) Sponsored by Smithfield Foods

With book signing by Martin Cate Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki Books will be available for purchase during the reception.

4:30 PM Summit Concludes

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Steve Byrne Achim Lenders VP of Food and Beverage VP, Global Food & Beverage Tavistock Restaurants Starwood Hotels and Resorts Orlando, FL Stamford, CT

Jean-Marie Clement Scott Marshall Director Food & Beverage VP & COO Concept and Development Landry’s Walt Disney Company Houston, TX Lake Buena Vista, FL Brad Nelson ‘84 Marc Ehrler VP, Culinary and Corporate Chefs Corporate Chef Americas Marriott Hilton Bethesda, MD McLean, VA Sebastien Silvestri Jean-Pierre Etcheberrigaray VP of Food & Beverages VP of Food & Beverage, The Americas The Venetian & Palazzo Intercontinental Las Vegas, NV Atlanta, GA Susan Terry Gerald Gadsden VP of Culinary Operations VP of Hospitality Services, Gaming Division Marcus Hotels and Resorts Delaware North Milwaukee, WI Buffalo, NY Rainer Zinngrebe Lars Kristiansen Corporate Chef/Vice President of Culinary VP of Food & Beverage Ritz Carlton Entertainment Cruises Chevy Chase, MD Chicago, IL

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MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS SOCIAL MEDIA INFORMATION

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

CIA Industry Leadership @CIALeadership

James Biber @biberarchitects Grant Martin @grantkmartin Ali Bouzari @alibouzari Tony Maws @tmaws Antoinette Bruno @antoinette_b Anne E. McBride @annemcbride Martin Cate @smugglerscovesf Angela Moore @angmoore Jacquelyn Chi @jaxiecracks Andrea Reusing @andreareusing Kyle Connaughton @kyleconnaughton Daniel Skurnick @DanielSkurnick Sara Gasbarra @SaraGasbarra H. Alexander Talbot @ideasinfood Danielle Gould @dhgisme Ming Tsai @mingtsai Meija Jacobs @MeijaJ Henry “Hoby” Wedler @hobywedler

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MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS PRESENTER BIOGRAPHIES

JAMES BIBER and Biber Architects have been producing award winning iconic architecture from their New York Office for more than 20 years. The firm has created projects ranging from private oceanfront residences in the Hamptons to the iconic Harley-Davidson Museum; from the Needle & Button monument in the Garment District to the Visitor’s Center at Philip Johnson’s Glass House; and from the White House Time Capsule to the USA Pavilion at the 2015 Expo in Milan, Italy. Filling in this broad spectrum of projects are restaurants, showrooms, retail stores, schools, libraries, products, exhibitions, streetscapes, and urban design projects spanning the US market. James is a fellow of the American Institute of Architects (FAIA) and a LEED accredited professional. He attended Cornell University’s College of Architecture Art and Planning, graduating with both medals and honors. He has taught architecture to undergraduates and graduate students at Cornell University, Syracuse University, Parsons The New School of Design, and university classes from Mexico to Slovenia. He has lectured widely at these universities, at conferences, professional organizations and panels. Biber Architects have developed a recognized talent for digging deeply into the identity aspects of projects, giving voice to the user, the client and the institution in what is often the best and largest expression of their brand. (New York, NY) @biberarchitects

ALI BOUZARI, PhD is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a PhD in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to The Culinary Institute of America, and collaborating with the country’s most innovative restaurants, including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. For his unique approach to food and cooking, Ali has been recognized as a member of both the Zagat's and Forbes's 30 Under 30 lists. His book, Ingredient: Unveiling the Essential Elements of Food, was recently published by Ecco and nominated for an International Association of Culinary Professionals book award. (Healdsburg, CA) @alibouzari

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, refocusing its mission of supporting, connecting, and elevating chefs and their profiles in a fractious and competitive industry. In 2001, she became 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. Bruno’s photography has been featured in books, magazines, and dailies across the country. She holds a post-graduate degree from the London School of Economics and an MBA from Harvard Business School. Antoinette was nominated for James Beard Awards for Best Multi-Media Feature and Best Food Website. She also served on the board of Women Chefs and Restaurateurs from 2012 to 2016. (New York, NY) @antoinette_b

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MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS MARTIN CATE is a rum and exotic cocktail expert and the owner and creator of Smuggler’s Cove in San Francisco. Smuggler’s Cove features the largest rum selection in the United States and features cocktails from over three centuries of rum history. The Sunday Times of London has named Smuggler’s Cove one of the 50 Greatest Bars on Earth. In a global industry survey for Drinks International Magazine, Smuggler’s Cove has been named one of the Top 50 Bars in the World for six consecutive years. Smuggler's Cove was named Best American Cocktail Bar 2016 at the 10th Annual Tales of the Cocktail Spirited Awards, one of the Top Ten Food & Beverage concepts of the last 25 years by Cheers, and one of the 13 Most Influential Bars of the 21st Century by Liquor.com. Smuggler’s Cove was named one of America’s Best Bars by Esquire in 2013 and by Playboy in 2012, and was named to Esquire’s Best Bars Hall of Fame in 2016. Martin is a passionate rum collector and conducts educational seminars and officiates rum and cocktail competitions across the United States, Europe, and the Caribbean. In 2015, along with partners Alex Smith and John Park, Martin opened Whitechapel in San Francisco to bring the same passion for history and craft to the world of gin. He is also the co-owner of Hale Pele in Portland, False Idol in San Diego, and a partner in Lost Lake in Chicago. In June of 2016, Martin’s book Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki was published by Ten Speed Press. (San Francisco, CA) @smugglerscovesf

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

KYLE CONNAUGHTON is the chef-owner of SingleThread, a farm, restaurant, and inn located in Healdsburg, California, as well as co-founder of the culinary development firm Pilot R+D. Kyle grew up cooking in Los Angeles for such restaurants as Spago Beverly Hills, Kishi, Lucques, AOC, and the Dining Room at The Ritz-Carlton Huntington. He attended The Southern California School of Culinary Arts and two Japanese culinary schools before working for the Japanese outpost of Michel Bras, the three-Michelin-star restaurant based in Laguiole, France, where he spent three years. While in Japan, Kyle also worked in several of the top kitchens of traditional kaiseki, sushi, soba, and izakaya-style dining. He then moved to the U.K. to open The Fat Duck Experimental Kitchen with Heston Blumenthal, as head chef of research and development. Kyle oversaw for five years the development work for the three-Michelin-star The Fat Duck, which was voted Best Restaurant in the World in 2006 and 2007. In 2010, Kyle returned to the U.S. to work on several development projects, including contributing to the Modernist Cuisine book series. Other projects have included program and curriculum development for The Culinary Institute of America's culinary science bachelor’s degree of professional studies. His book, Donabe: Classic and Modern Japanese Claypot Cooking, was published by Ten Speed Press in October 2015. (Healdsburg, CA) @kyleconnaughton

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MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS GREG DRESCHER is vice president of strategic initiatives & industry leadership at The Culinary Institute of America (CIA), where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and academic and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival and a portfolio of initiatives jointly organized by the CIA and Harvard T.H. Chan School of Public Health including Worlds of Healthy Flavors; Healthy Kitchens, Healthy Lives; and the Teaching Kitchen Collaborative. Greg also launched a complementary initiative, the Menus of Change University Research Collaborative, co-presented by the CIA and Stanford University in association with 30 leading American colleges and universities. In 2005, he was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America, in 2006 was honored with Food Arts Silver Spoon Award, and in 2007 and 2009 shared a second and third James Beard Award for his team’s work in developing the CIA’s Savoring the Best of World Flavors digital media series, filmed on location around the world. Before joining the CIA 21 years ago, he jointly spearheaded a multi-year collaboration of some of the world’s leading health authorities— including the Harvard Chan School and the World Health Organization—in researching and authoring The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence. (Napa Valley, CA)

Chicago native SARA GASBARRA is the founder and “lead garden girl” of Verdura, a full service garden design company that cultivates culinary gardens for chefs, restaurants, and hotels including Palmer House Hilton, Smyth & The Loyalist, Elske, and Floriole Cafe and Bakery in Chicago, and The Catbird Seat in Nashville. She specializes in creating a season-long garden plan specifically tailored to the needs of a restaurant kitchen, sourcing unique and rare varieties of plants and vegetables, organic growing practices, custom-designed irrigation systems, and urban farming in unconventional spaces. Sara’s kitchen production plots have been featured in several publications including Saveur, FEED, Chef's Roll, Chicago Tribune, Chicago Magazine, Tasting Table, Crain’s Chicago Business, and Gardenista. In addition, Sara has provided in-depth garden expertise for and led interactive workshops with P. Allen Smith, Taste Talks, IDEO, Google, Chicago Ideas Week, DIFFA "Dining By Design," and Soho House. Sara launched her green career with Green City Market, Chicago’s largest, year-round farmers' market, serving as the project manager of the market-run Edible Gardens, a 5,000 square feet educational vegetable garden run in partnership with the Lincoln Park Zoo. She currently serves as vice president for Slow Food Chicago's board of directors. Sara’s inspiration for cultivating edible green spaces for her chef clientele is drawn directly from childhood memories of summers spent gardening and cooking with her Italian-born father. Sara's favorite edibles to grow for her restaurant clients include Hojiso shiso, Lady Bird nasturtium, Parisian Market carrots, citrus gem marigolds, Siam Queen basil and wood sorrels in every color. (Chicago, IL) @SaraGasbarra

DANIELLE GOULD is the founder of Food+Tech Connect, the site of record and world’s largest community for food tech and innovation. Food+Tech Connect’s newsletter, website, events and consulting help entrepreneurs, executives and investors transform the food industry. Since 2010, Danielle has been the leading voice for leveraging new technology, investment and business models to create a better food future. She is also a founding member of the Culinary Institute of America’s Menus of Change® Sustainable Business Leadership Council, a member of the Google Innovation Lab For Food Experiences, and mentor for AccelFoods and Food-X. In 2015, Danielle was named one of the Most Innovative Women in Food by Fortune and Food & Wine. (New York, NY) @dhgisme

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MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS MATT GUNN is the farm manager at The Culinary Institute of America (CIA) at Greystone. He is responsible for all functions of the college’s four-acre farm, including propagation, cultivation, crop planning, soil health, harvest, and student coordination and education; he also oversees the herb terrace on the Greystone campus. Before joining the CIA in 2014, Matt was an assistant grower at Oakhill Farm in Sonoma, California. He worked for Bob Cannard at Cannard Farm in Sonoma, which provides produce to Chez Panisse, and studied under well- respected agronomist Bob Shaffer at Kona Keei Farm in Honaunau, Hawaii. During his career he also worked at Muleheart Farm and Green String Farm in Petaluma, California and was a volunteer with World Wide Opportunities on Organic Farms in Argentina and Washington State. Matt holds a bachelor of arts’ degree in literature/writing from the University of California, San Diego. He has served as an Americorps volunteer with the Conservations Corps North Bay, where he also was a crew leader for the Sonoma County Youth Ecology Corps. (St. Helena, CA)

MEIJA JACOBS is the portfolio director and brand strategist for the renowned IDEO food group. Design is Meija's not-so-secret weapon for creating a better food future. With a background in psychology and advertising, Meija has over two decades of experience helping Fortune 500 companies, start-ups, and non-profits design innovative and lasting brands, products, and experiences. Her work ranges from designing beverage product platforms that inspire healthy behavior change to building branded experiences and loyalty programs for hotel brands. As a leader of IDEO’s Design for Food portfolio, Meija collaborates with companies such as Whitewave Foods, Suntory Food & Beverage, and The Hershey Company, as well as food innovators and restaurateurs to design a positive and sustainable future for food and beverage. (San Francisco, CA) @MeijaJ

GRANT MARTIN is a travel writer and marketer who specializes in loyalty programs and technology. He's the business travel editor of Skift and a frequent contributor to Forbes and The Economist, while in the past he's held editorial positions at AOL and The BBC. Outside of travel he works on developing drones and other consumer electronics technologies as a VP at Fat Shark. (San Francisco, CA) @grantkmartin

TONY MAWS is the award-winning chef who operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, Massachusetts and The Kirkland Tap & Trotter in Somerville, Massachusetts. Over the past decade, Tony has received local and national accolades including a James Beard Award for Best Chef Northeast 2011; Boston’s Best Chef 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine’s 2005 Best New Chefs. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity.” At Kirkland, Tony serves the comfort food he wants to eat on his day off—the kind he would cook at home for friends and family—centered around a wood-fire grill, and complemented by a killer beer selection. (Cambridge, MA) @tmaws

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MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS ANNE E. MCBRIDE is the program director for the Worlds of Flavor® International Conference & Festival and Flavor Summit at The Culinary Institute of America. She is finishing a PhD in food studies, focusing on the changing role of the chef in the 21st century, at New York University, where she regularly teaches. She writes on topics related to professional and experimental cooking for both academic and consumer audiences, including past contributions to Bake from Scratch, 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 (September 2016) 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 NYU, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts. A native of Switzerland, Anne sits on the board of the Association for the Study of Food and Society and on the James Beard Foundation 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

ANGELA MOORE is a digital content and business executive with over 15 years of leadership experience at the world's top media and internet companies. She joined Scripps Networks Interactive in 2008 as the vice president and site director of FoodNetwork.com, the no. 1 food and cooking site on the web. She oversaw all aspects of the digital brand’s ongoing success, from cross-platform strategies to new content initiatives spanning desktop, mobile, apps and social media. In 2014, she also took over digital responsibilities for Cooking Channel. She was named vice president of digital content, international at SNI in 2016 for global brands including HGTV, DIY Network, Food Network, Cooking Channel, Travel Channel, Great American Country, Fine Living Network, and Asian Food Channel. Prior to joining Scripps, Angela served as the online editor at American Express Publishing’s Food & Wine, where she oversaw all content-related elements of foodandwine.com and pioneered Mouthing Off, the brand’s premiere blog. She also spent a number of years in director-level content programming roles at America Online, where she launched the first-ever online recipe database for AOL Food and spearheaded daily publishing at AOL UK in London. Angela is a member of the James Beard Foundation’s Food & Beverage Professionals, Slow Food USA, and the American Farmland Trust. She has also served as a trustee of the food chapter of the Awesome Foundation. She graduated from Georgetown University with a bachelor’s degree in English literature and a double minor in French literature and fine arts. Her passions include cooking, chefs, restaurants, wine, and culinary travel. (New York, NY) @angmoore

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MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS ANDREA REUSING is the executive chef of The Durham Hotel in Durham, North Carolina and the chef and owner of Lantern in Chapel Hill. The recipient of the James Beard Award for Best Chef: Southeast in 2011, Andrea collaborates with small farms and producers across North Carolina and is an advocate for food policy change. She was the founding chef and general manager of Enoteca Vin, the critically acclaimed wine-focused restaurant in Raleigh. In 2002, she opened Lantern, where she combines North Carolina ingredients with Asian flavors and has earned accolades including America’s Top 50 Restaurants from Gourmet and one of America’s 50 Most Amazing Wine Experiences from Food & Wine. At The Durham, Andrea revives American melting pot and hotel classics, and casts them in a modern light at the restaurant and rooftop bar. In 2011, she published her first cookbook, Cooking in the Moment: A Year of Seasonal Recipes. An absorbing journey through a year in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by the New York Times. Andrea is the founder of Kitchen Patrol, a non-profit project to improve children's access to quality food through weekly cooking classes, and she serves on the boards of the Center for Environmental Farming Systems, Chefs Collaborative, and Chefs Action Network. (Chapel Hill, NC) @andreareusing

DANIEL SKURNICK began cooking at an early age, starting at the very bottom of the kitchen hierarchy, washing lettuce and shucking oysters. As the years passed, he worked his way through every station in the main kitchen, eventually becoming chef de cuisine. After many long, hectic nights, the quiet, precise calm of the pastry department caught his eye. He made the jump to the world of pastry, again starting at the bottom and working his way to the executive pastry chef position. During all of this, he attended college, where he majored in sculpture and anthropology. His study of anthropology brought him to Thailand, where he lived for several years, working with the indigenous hill tribes. While there, he learned in depth about the local culture, ingredients, and cooking techniques. Returning to New York City, Daniel worked in the pastry departments of several respected restaurants. From Claudia Fleming, at Gramercy Tavern, he learned about the importance of local produce and pure flavors. Working as David Bouley's pastry chef, he learned the merits of new combinations of ingredients. And as sous chef for Johnny Iuzzini, at Jean-Georges, he learned the merits of creativity, and a staunch four- star philosophy of uncompromising excellence. As the former executive pastry chef of Buddakan NYC, he brought his knowledge of Asian cooking and combined it with his love of the farmers’ market and his skill of modern pastry techniques. Over the past 10 years, Daniel has worked as the executive pastry chef at Buddakan NYC, Morimoto NYC, and Morimoto Waikiki. As executive pastry chef of Le Coucou, Daniel has created desserts that are reminiscent of classic French cuisine and pay homage to French tradition. His work has been lauded in The New York Times, New York Magazine, and Food Arts, as well as many other national publications. (New York, NY) @DanielSkurnick

Greystone Flavor Summit 14 THE CULINARY INSTITUTE OF AMERICA®

MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS H. ALEXANDER TALBOT and his wife Aki Kamozawa are Ideas in Food, a blog, a book, and a culinary consulting business. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, New Jersey. The two met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks based on the premise that a solid understanding of science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking makes anything possible. They specialize in helping other chefs express their own cuisine more clearly and effectively. In addition to their work with individual chefs and restaurants, they have consulted with companies including the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever. They are the authors of Ideas in Food: Great Recipes and Why they Work, Maximum Flavor, Recipes That Will Change the Way You Cook, and Gluten Free Flour Power, Bringing Your Favorite Foods Back To The Table. Aki and Alex began the blog Ideas in Food in December 2004 as a digital notebook to record their work in their restaurant kitchen. It has morphed into a clearinghouse for ideas gleaned from various mediums: restaurants, blogs, books, people, and everyday life—all of it relating back to their kitchen. Ideas in Food was voted Best Culinary Science Blog in the 2013 Saveur Best Food Blog Awards and Alex and Aki won a 2011 IACP Award for Instructional Culinary Writing with Recipes. They have contributed to a number of books, publications, and television shows, and have taught at professional conferences around the world. (Doylestown, PA) @ideasinfood

MING TSAI is the James Beard Award-winning chef/owner of Blue Ginger and Blue Dragon. Both are located in Massachusetts and feature Ming's signature East-West cuisine. An Emmy Award-winner, Ming is also the host and executive producer of PBS-TV's Simply Ming, now in its 13th season. Simply Ming brings a variety of both studio and location cooking to drive inspiration and demonstrate today's techniques. Ming is the author of five cookbooks, including the interactive Simply Ming In Your Kitchen. He is a national spokesperson for the Food Allergy Research and Education (FARE) organization and also worked with Massachusetts Legislature to help write Bill S. 2701, which requires local restaurants to comply with food allergy awareness guidelines. In 2012, Ming was invited by Secretary of State Hillary Clinton to represent the U.S. with the Diplomatic Culinary Partnership Initiative/American Chef Corps. The Chef Corps is a network of American chefs that participate with official government programs that use food as a foundation for international diplomacy efforts. A member of the Harvard School of Public Health's Nutrition Round Table, Ming also supports many charities including Family Reach, of which he is president of the National Advisory Board, Big Brothers Big Sisters, Cam Neely Foundation, Common Threads, and Greater Boston Food Bank. (Wellesley, MA) @mingtsai

Greystone Flavor Summit 15 THE CULINARY INSTITUTE OF AMERICA®

MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS HENRY “HOBY” WEDLER has been completely blind since birth. He completed his Ph.D. in organic chemistry at the University of California, Davis in December 2016 and he is a food and beverage sensory expert working full time in the food and drink industry. Hoby found his passion for food, drink, and how they relate to the senses when he began hosting truly blind wine and beer experiences in 2011. When he is not busy with academics or running the nonprofit he founded, Accessible Science, he turns his attention to food and drink – where he’s most passionate about flavor, accurate flavor descriptors, and how flavor and aroma relate to science. In 2012, Hoby was one of only fourteen individuals honored at the White House when he was named one of President Barack Obama’s Champions of Change for enhancing educational and employment opportunities for Americans with disabilities. In 2016, Hoby’s work in the food and drink industry was generously recognized by Forbes Magazine when he was named one of Forbes’ 30 Under 30 in the food and drink category. This prestigious honor is granted to 300 individuals from around the world all under 30 years of age across ten categories, making a total of 30 individuals per category. Hoby was also recently recognized as one of the Sacramento Business Journal’s 2016 40 under 40 recipients. (Petaluma, CA) @hobywedler

MICHAEL KIM WOLF is a hospitality and service instructor at The Culinary Institute of America at Greystone. This path started after high school, and by the time he finished his marketing degree from California State University, Sacramento, he was already a highly regarded local service professional, with tenure at Biba’s, The Terrace at Pavilions, Chinois East/West, and the Hyatt Regency. After college, he decided to cut his teeth in restaurant management in the Napa Valley, ground zero for food and wine enthusiasts. Michael joined Mustards Grill in 1992 as a dining room manager/wine buyer and left in 2005, after a five-year tenure as managing partner. Over the course of those 13 years, Michael left Mustards twice. Once in 1995 for a year, as the opening general manager of Betelnut PeJiu Wu, the now famous Asian “Beer House” in San Francisco and nominee for Best New Restaurant in America by the James Beard Foundation; and again in 1999 to take the post of general manager at Pinot Blanc, the Napa Valley property owned by the Patina Group. He returned one last time in 2000 to accept Cindy Pawlcyn’s invitation to join her as a partner at both Mustards Grill and her new venture in St. Helena, the Miramonte Restaurant & Café (later Cindy’s Backstreet Kitchen). In early 2006, Michael accepted the position of director of operations for Market in St. Helena; he then worked at 38 Central in Medford, Oregon, and as general manager for Spruce Park City, located in the new Waldorf Astoria Hotel in Park City, Utah. During his many years in the restaurant industry, Michael has worked in nearly every service position and at every level of restaurant management and he feels fortunate for the opportunity to bring his experience and passion for hospitality and service into the classrooms of the CIA. (St. Helena, CA)

Greystone Flavor Summit 16 THE CULINARY INSTITUTE OF AMERICA®

MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS RICHARD YOUNG is the director of education at the PG&E Food Service Technology Center (FSTC), a publicly funded research facility that studies and promotes energy and water efficiency in commercial food service. The FSTC is known to most industry insiders as fishnick. Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team 28 years ago. He is a contributor to the US Green Building Council's Leadership in Energy and Environmental Design (LEED) rating system, working with the USGBC to incorporate food service into the LEED criteria. Richard is an adjunct professor at Diablo Valley College and he is a member of the college’s Regional Culinary Arts Advisory Board. Richard also sits on the advisory council to the National Restaurant Association's Conserve Sustainability Education Program and is a past fellow of the Hobart Center for Foodservice Sustainability. Richard currently focuses most of his efforts on technical outreach—translating the FSTC's 29 years of research into practical information. He has over 25 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year. Richard has authored numerous research reports as well as articles in magazines, newsletters, and on the web and is a contributing author to the food service sustainability blog, Sustainability Beyond the Plate. He is also the author and creator of the online Foodservice Energy Efficiency Expert (Fe3) training and certification program. (San Ramon, CA)

Greystone Flavor Summit 17 THE CULINARY INSTITUTE OF AMERICA®

MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS

SPONSOR COMPANY BIOGRAPHIES

The American Lamb Board proudly represents the nation’s shepherds and lamb processors. When you menu local lamb, you’re supporting the nation’s shepherds and their families. The vast majority of the nation’s sheep operations are family owned and operated. And, they’re located in every state – from small flock operations grazing on the grasses of the Northeast to larger flocks foraging in the high mountain ranges of the West. Today’s shepherds are family- focused, entrepreneurial and dedicated to the health and welfare of their sheep. Best of all, they are committed to producing the best quality lamb. www.americanlamb.com

B&W Quality Growers is the world’s largest grower of “distinctive baby leaves®” including: watercress, wild rocket arugula, and exclusive red watercress. 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

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Chobani®, maker of America’s No. 1 selling Greek Yogurt brand, was founded on the belief that people have great taste--- they just need great options. Chobani produces high-quality authentic strained Greek Yogurt products made with only natural ingredients from its plants in New Berlin, New York plant and Twin Falls, Idaho. Chobani is committed to using milk from regional farms and strengthening its surrounding local economies. Chobani gives a portion of its annual profits to charities worldwide through the company's charitable foundation. All Chobani products are kosher certified, contain five live and active cultures and are made with milk from cows not treated with rBST.* Deliciously creamy and packed with more protein than regular, unstrained yogurt, Chobani is an on-trend, versatile ingredient and a great flavor carrier in both sweet and savory applications. Add it to dressings, soups, smoothies and baked goods or use it as a sour cream or mayo substitute to lower the fat, calories and sodium while increasing the protein in dishes. www.chobani.com * According to the FDA, no significant difference has been found between milk derived from rBST-treated and non-rBST-treated cows.

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. www.health-ade.com 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

Kikkoman Sales USA, Inc. is the world’s leading soy sauce manufacturer, offering a complete line of authentic Asian sauces, including our recently introduced Preservative Free Poke Sauce, Less Sodium Gluten-Free Tamari Sauce, Less Sodium Gluten Free Teriyaki Marinade and Sauce; breadings, coatings and Pearl Organic Soymilk round out our U.S. product offerings. Kikkoman products are manufactured in HACCP-approved U.S. plants, and all are made with the highest food safety standards. Contact Kikkoman Sales USA., Inc. for product samples, recipe ideas, custom ideations, or a creative partner in menu development. www.kikkomanUSA.com/foodservice

Les Trois Petits Cochons has produced award-winning pâté and charcuterie since 1975 by crafting small, handmade batches using high-quality ingredients. One of the most awarded specialty food companies in North America, Les Trois Petits Cochons began as a small charcuterie in Greenwich Village, NYC. Today, it leads the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats and other French Specialties. By combining time-honored recipes, choice ingredients, innovative cooking methods and strict quality control, we are able to create consistent, handcrafted products. www.3pigs.com

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Libbey® Foodservice can be counted on for insights and expertise to turn trends into business builders. Set your hospitality, tabletop or bar venue to deliver the best experience with success. Libbey’s full spectrum of inspired tableware serves up endless mix and match variety to accent culinary and beverage presentations. insights.libbey.com.

Mercer Culinary, for over 30 years and through three generation, has been a company that champions tradition and innovation with its ChefCentric approach. We don’t just equip kitchens. We deliver performance, value and service for today’s most demanding chefs. Mercer Culinary is the single source or cutlery, tools, apparel and accessories for commercial kitchens and culinary professionals. We’ve developed our line in conjunction with master chefs and industry leaders who demand tools that make food prep faster, easier and more ergonomic. We’re proud our products dominate the kitchens of top chefs around the globe and renowned culinary institutes across the Americas. Browse our exceptional line of culinary products and apparel and see why we are one of the most recognized and trusted names in the industry. www.mercerculinary.com

The Mushroom Council is composed of fresh-market mushroom producers or importers who handle an average of more than 500,000 pounds of mushrooms annually. As part of their fresh mushroom promotion, the Council has developed the concept of The Blend, which combines ground meat with finely diced or chopped mushrooms to create iconic foods like burgers and meatballs that are more flavorful, nutritious and sustainable. By adding mushrooms to items like burgers, operators can reduce calories, fat, sodium and costs while adding natural antioxidants and essential vitamins and minerals. Go to www.mushroomsonthemenu.com for more information, fresh mushroom ideas, recipes and The Blend.

The Northern Canola Growers Association USA (based in North Dakota) represent 95% of the canola grown in the US today. Canola oil is the perfect oil for all of your health and culinary needs with it being the lowest in saturated fat of all oils on the market. Canola oil has an excellent fatty acid profile, 11 % omega 3’s, high monounsaturated fat, and a high smoke point. With only 7% saturated fat it has half the saturated fat of olive oil! Canola oil is mild and light and lets the flavors of the other ingredients shine through…canola oil is also trans fat and cholesterol free, which makes it very easy and affordable to meet the trans free mandates in the US! To find out more about canola oil, its FDA Qualified Health Claim and fun recipes go to www.northerncanola.com

The Perfect Purée of Napa Valley has indulged the culinary passions of chefs and bartenders with products delivering ultimate fresh fruit flavor without the peeling, dicing and simmering required for making purées from scratch. The company’s line-up of fruit purées and specialties features more than 40 premium flavors. All products contain no artificial additives, preservatives or sweeteners. The fruits are harvested at the peak of season, puréed and packed frozen to maintain optimal freshness, flavor and color no matter what the season. www.perfectpuree.com.

POM Wonderful. It starts with what we plant – Wonderful variety pomegranates. We grow them in our own California orchards. Then, we see them through every step of the process – from picking to shipping. The result? A portfolio of premium pomegranate ingredients and finished products, ripe and ready for you. www.pomwonderful.com

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Richard Ginori was founded in 1735 in Tuscany. Embracing a unique heritage, today, Richard Ginori strives to be a platform for iconic Italian production, utilizing a system of values composed of craftsmanship, territory, and know how. Our history is projected into the future by our spirit of constant innovation and desire for the highest quality. All of our porcelains, have always been and will continue to be produced in Italy, and are sought after the world over for both their design and durability. Richard Ginori 1735 was acquired by the prestigious international fashion house, Gucci in 2013. The Richard Ginori manufactory, which has always symbolized quality, craftsmanship, and Italian design, is enjoying a renaissance! www.richardginori1735.com

Rodney Strong — a celebrated dancer-turned-winemaker — was an acknowledged visionary who pinpointed Sonoma’s potential for producing world-class wines. The Rodney Strong story begins over 55 years ago, when a celebrated American dancer named Rod Strong settled in Sonoma County to pursue a second lifelong creative passion: winemaking. Rodney Strong Vineyards was the 13th winery bonded in the newly discovered Sonoma County wine industry. A true first growth! Rodney Strong Vineyard’s Sonoma County wines are made with select, premium fruit from throughout Sonoma County. Our winemakers bring together grapes from each region to make the best possible wine. Careful vineyard sourcing, oak aging, and meticulous winemaking contribute to exceptional, consistent quality. www.rodneystrong.com

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 smithfieldfarmlandfoodservice.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

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Superior Farms is a proud partner with American lamb ranching families to bring the great flavor of American lamb to restaurants and foodservice operators across the US. Our work with these ranching families ensures that lambs are raised and cared for humanely and that best practices ensure the sustainability of the American lamb industry. As an employee owned company, Superior Farms delivers the highest quality and craftsmanship in the lamb that we bring to market because our employees have a vested interest in our customers’ satisfaction. www.superiorfarms.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

Taylor Shellfish Farms, a fifth generation family owned company, is the largest producer of farmed shellfish in North America. Located in Washington State, Taylor Shellfish ships high quality fresh oysters, clams, geoducks and mussels daily for use by many of America’s and Asia’s leading chefs. Each order represents a deep commitment to premium quality, exceptional customer service and marine sustainability. www.taylorshellfishfarms.com

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

Wonderful Citrus is North America’s largest vertically integrated grower, shipper and packer of fresh citrus. We harvest over 50,000 acres of fresh citrus in California, Texas and Mexico and we ship more than 30 million cartons world-wide. We produce Wonderful® Halos® California mandarins, Wonderful® Sweet Scarletts® Texas red grapefruit, as well as navels, Valencias, lemons, limes, minneolas, and other varieties. To learn more: www.wonderfulcitrus.com www.halosfun.com www.sweetscarletts.com

Wonderful Pistachios & Almonds Here in the San Joaquin Valley, the warm days and cool nights work in harmony with the region’s naturally rich soils to create perfect growing conditions for the perfect snack — nuts that are heart-healthy and a good source of fiber, loved by consumers around the globe. Wonderful Pistachios & Almonds is the world’s largest grower and processor of almonds and pistachios; in tandem with our Grower Partners, we farm 125,000 sunny acres (50,000 hectares) that deliver 450 million pounds (204 million kg) of nuts. Our speciality crops are grown, processed and marketed under one entity, Wonderful Pistachios & Almonds, ensuring the finest quality every step of the way — from our trees to your hearts. www.wonderfulpistachiosandalmonds.com www.getcrackin.com

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WEDNESDAY, MARCH 8TH

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REGISTRATION & REFRESHMENTS

Furikake Kettle Corn and Spicy Potato Chips

Foie Gras Terrine on Brioche French Toast with Apricot Cherry Chutney

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FURIKAKE KETTLE CORN AND SPICY POTATO CHIPS Yield: 6 Cups Ingredients Amounts

Potato Chips Sherry vinegar 1 cup Salt 2 Tbsp. Sugar 2 Tbsp. Water 2 Tbsp. Potato chips 2 cups Canola oil for frying as needed Korean chile powder 1 Tbsp. Salt as needed

Pasta Spaghetti, cooked 2 cups Salt as needed Ground black pepper as needed Cayenne as needed

Kettle Corn Canola oil 3 Tbsp. Popcorn kernels ¼ cup Sugar 1 Tbsp. Salt as needed

Mixture Kettle corn 4 cups Spaghetti, cooked, fried until crispy 1 ½ cups Potato chips 1 ½ cups Corn pops 1 ¼ cups Furikake 2 ½ Tbsp. + additional Red pepper flakes 1 tsp. Cayenne a pinch Freeze dried pineapple, small dice 3 Tbsp. Bacon, cooked, finely chopped 3 Tbsp. Butter, melted, browned 4 Tbsp. Chives, minced 2 Tbsp.

Method 1. For the Potato Chips: Combine the vinegar, salt, and sugar in a bowl. Stir to dissolve. Add water and mix. Add potatoes, let sit overnight. Drain well and pat dry. 2. Heat the fryer oil to 350°F. Add the potato chips and gently stir. Fry until golden brown and crispy. 3. Drain on a baking sheet lined with paper towels. Toss with Korean chile powder and salt.

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4. For the Pasta: Toss the fried pasta with salt, pepper and cayenne after frying. 5. For the Kettle Corn: Heat the oil in a heavy bottomed pan. 6. Once hot add the corn and sprinkle with sugar. Cover with a lid and gently shake until the corn starts to pop. 7. Continue to shake as the corn pops, and once the popping slows, pour the popped corn into a bowl and sprinkle with salt. 8. For the Mixture: Combine all the ingredients in a large bowl except the butter and chives. Drizzle the butter on top of the bowl and gently toss. Serve with more furikake on top and chives.

Source: Adapted from Roy Choi, A-Frame Restaurant.

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FOIE GRAS TERRINE ON BRIOCHE FRENCH TOAST WITH APRICOT CHERRY CHUTNEY Yield: 12 Portions Ingredients Amounts

Brioche French Toast, cubed 36 pc. (recipe follows) Foie Gras Terrine, cut in ½”x1” cubes 36 ea. Apricot Cherry Chutney (recipe follows) ¼ cup Micro mint 36 pc. Bamboo skewers 36 ea.

Method 1. Place a piece of French toast on a flat surface. Top with foie gras and a drop of chutney. 2. Garnish with micro mint, and skewer.

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BRIOCHE FRENCH TOAST Yield: 12 Portions Ingredients Amounts

Brioche slices 8 ea.

Eggs 6 ea. Sugar 4 Tbsp. Brandy or rum 1 Tbsp. Orange zest 1 tsp. Vanilla extract ¼ tsp. Salt a pinch Cinnamon a pinch Nutmeg a pinch Star anise, ground (optional) a pinch Milk 2 cups Butter 4+ Tbsp. Sugar as needed

Method 1. Set a wire rack on a rimmed baking sheet in the oven and preheat to 250°F. 2. If using fresh bread, arrange slices in a single layer on rack and cook in oven, turning once, until lightly toasted, about 20 minutes. If the bread is stale, you can skip this toasting step. 3. Meanwhile, in a large mixing bowl, whisk together eggs, sugar, rum, orange zest, vanilla extract, salt, cinnamon, nutmeg, and star anise (if using) until thoroughly combined. 4. Add milk and whisk to blend. 5. Heat 2 tablespoons butter in a large nonstick or cast iron skillet over medium heat, swirling skillet, until foaming subsides. Meanwhile, soak 2 to 3 slices of bread in egg bath, turning, until saturated. 6. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer. 7. Transfer French toast to rack in oven in a single layer to keep warm and repeat with remaining slices of bread and egg bath. Allow each batch of French toast to heat in oven for at least 10 minutes (but not more than 30) to ensure it is fully cooked through.

Note: For a crispier French toast, deep fry in rice bran oil until golden brown and crispy.

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APRICOT CHERRY CHUTNEY Yield: 3 Cups Ingredients Amounts

Dried apricots, whole ½ lb. White vinegar 1/3 cup + 1 Tbsp. Sugar ¼ cup Jaggery 1½ oz. Dried cherries ½ cup Nigella seeds 1 tsp. Cayenne 1 tsp. Cloves, whole 3–4 ea. Cinnamon stick or cassia, 1” piece 1 ea. Whole black peppercorns 5 ea. Cinnamon ½ tsp. Dried apricots, minced ¼ cup

Method 1. Soak dried whole apricots in 1 ¼ cups of hot water for six hours or overnight in the refrigerator. 2. The apricots will have absorbed all the water after soaking. Purée them in a blender or food processor and transfer into a non-reactive pan. 3. Add the remaining ingredients and 1 ½ cups of water. Stir well. 4. Cook over low heat for about 30 minutes, stirring every so often to prevent sticking, until chutney resembles a thick preserve. Check for seasoning, adding more water or sugar as needed. Cool. 5. Traditionally, the whole spices remain in the chutney, but they may be removed at this point if desired.

Note: This sweet and sour chutney goes well with tandoori meats and fish, or even Western- style grilled foods.

Source: Adapted from The Bombay Café Cookbook, by Neela Paniz (1998).

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CULINARY DEMONSTRATION RECIPES

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THE NEGRONI

Ingredients Amounts

Campari 1 part Martini & Rossi Sweet Vermouth 1 part Beefeater’s London Dry Gin 1 part Filtered water as needed

Method 1. Combine all ingredients and chill. 2. Serve in a chilled glass with ice and an orange slice.

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OPENING RECEPTION AND TASTING: THE GREAT FLAVOR EXPERIENCE

B&W QUALITY GROWERS Crazy Chicken B&W Watercress Salad Beet-Cured Salmon on Crostini with Avocado, B&W Watercress Yogurt, and Pickled Sunchokes

SMITHFIELD FOODS Charcuterie Table: Prosciutto, Capicola, Genoa Salami, Cotto Salami, Cornichons, Whole Grain Grissini, Whole Grain Baguette, Pimentón Roasted Almonds, Heywood’s Mustard, Assorted Pickles Braised Smithfield Pork Shoulder Arepa with Spicy Cilantro Sauce and Pickled Red Onions

YAKITORI BAR Chicken Tails, Teriyaki Veal Loin and Green Onion, Soy-Braised Smithfield Pork Belly, Trumpet Mushrooms

PASSED ITEMS Tartlets de Rillettes de Canard with Salsa Verde

WINES & BEVERAGES Negroni

RODNEY STRONG VINEYARDS Rodney Strong Alexander Valley Cabernet Rodney Strong Chalk Hill Chardonnay Rodney Strong Russian River Estate Pinot Noir Rodney Strong Knight’s Valley Cabernet Charlotte’s Home Sauvignon Blanc Symmetry

Sponsored by:

*These items will be demonstrated by our Greystone Flavor Summit Guest Chef Presenters during the program.

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CRAZY CHICKEN WATERCRESS SALAD

Ingredients Amounts

Grapeseed oil, for cooking as needed Rice or Mung Bean, vermicelli 1 pk. Shallots, sliced, ⅛” 3 ea. Green onions, white part ¼”, 2 bu. green part 1”, separated Chicken, dark meat, ground, 1 lb. naturally raised Fish sauce, preferably Three Crab 3 Tbsp. Lime, juice of 2 ea. Honey or agave nectar 1 Tbsp. Sambal 2 Tbsp. or 3 soaked Thai bird chiles, minced Thai basil leaves, packed ½ cup B&W Red watercress, packed 4 cups Salt as needed Ground black pepper as needed Lime, quartered for garnish 1 ea.

Method 1. In a wok, heat up 2 to 3 cups grapeseed oil to hot. Fry the vermicelli crisp, as it puffs, flip to cook all the noodles. Drain on paper towels. 2. Transfer the oil in a heat proof bowl or small sauce pan to cool and re-use for other uses. 3. Coat the wok with oil and caramelize the shallots, season with salt and pepper, about 2 minutes. Add the green onion whites and stir fry for 30 seconds. 4. Add the ground chicken, season lightly with salt and pepper, and break up until cooked through, about 4 minutes. 5. Meanwhile, in a bowl, mix the fish sauce, lime juice, honey and sambal. When chicken is cooked, add the sauce mixture, green onion greens and basil. Toss well. 6. On a large platter, lay out half of the watercress, and then cover with a pile of noodles, then more watercress. Top with chicken mixture. 7. Garnish with a little watercress. Serve immediately, enjoy.

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BEET-CURED SALMON ON CROSTINI WITH AVOCADO, WATERCRESS YOGURT, AND PICKLED SUNCHOKES

Ingredients Amounts

Pickled Sunchokes Sunchokes ½ lb. Water 1 cup Rice vinegar ½ cup Sugar ½ cup Salt ½ tsp. Shichimi togarashi ¾ tsp.

Watercress Yogurt B&W Watercress 1 bu. Yogurt, greek 1 cup Lemon zest 1 tsp. Dill, chopped 2 Tbsp. Salt as needed Ground black pepper as needed

Whole grain crostini 12 ea. Avocado, sliced thin 2 ea. Beet Cured Salmon (recipe follows) 1 recipe Pickled sunchokes (see above) B&W Red watercress leaves ¼ cup Radishes, sliced paper thin ¼ cup Maldon salt as needed

Method 1. For the Sunchokes: Peel artichokes and cut into ¼-inch-thick sticks, then transfer to a nonreactive heatproof bowl. 2. Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to room temperature, keeping vegetables submerged with a small plate. 3. Transfer with liquid to an airtight container and chill, shaking occasionally, at least once a day. 4. For the Watercress Yogurt: Combine all ingredients in a blender. Blend until smooth. Season with salt and pepper. 5. To Assemble: Place the crostini on a flat surface. Place 2 thin slices of avocado on top to cover surface. Drizzle with yogurt. 6. Top with a thin slice of Beet Cured Salmon (fold and twist the salmon to give it some height). Top with Pickled Sunchokes, watercress leaves, and sliced radishes. 7. Sprinkle maldon salt on top.

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BEET-CURED SALMON

Ingredients Amounts

Salt ½ lb. Brown sugar ¼ lb. Star anise 1 ea. Fennel seed ½ Tbsp. Dill seed ½ Tbsp. Cloves 1 ea. Allspice 1 ea. Bay leaf 6 ea. Salmon filets 2 ea. Beets 3 lb.

Method 1. Combine the salt, sugar and spices. Spread salmon fillet with the salt mixture. 2. Grate the beets and add to this mixture; toss to coat. 3. Let sit at room temperature until salt and sugar start to turn into liquid. 4. Place grated beets on fillet, place flesh-side down, marinate under refrigeration for 2 to 3 days. 5. Scrape off beets, rinse, and pat dry.

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CHARCUTERIE BOARD

Ingredients Amounts

Smithfield Prosciutto, sliced thin ½ lb. Smithfield Capicola, sliced thin ½ lb. Smithfield Genoa Salami, sliced thin ½ lb. Smithfield Cotto Salami, sliced thin ½ lb. Cornichon 8 oz. Heywood’s Mustard (recipe follows) 1 cup Pimentón Roasted Almonds 1 lb. (recipe follows) Pickled Red Onions(recipe follows) 2 cups Pickled Radishes(recipe follows) 2 cups Turmeric Pickles(recipe follows) 2 cups Whole grain grissini (recipe follows) as needed Whole grain baguette crostini as needed

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

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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 Culinary Institute of America, 2000).

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PIMENTÓN ROASTED ALMONDS Yield: About 1 ¼ Cups Ingredients Amounts

Almonds, natural, raw (unblanched) ½ lb. Water 1 Tbsp. Rosemary sprigs 2–3 ea. Salt as needed Olive oil 1 Tbsp. Pimentón a pinch

Method 1. Heat the oven to 400°F. Put the almonds in a shallow baking dish, sprinkle with 1 tablespoon of water, and toss to moisten. 2. Strip the rosemary leaves from the stems and add them. Add a generous pinch of salt and mix with your fingers to combine. 3. Drizzle the almonds with the olive oil, toss once more, and spread in an even layer. 4. Roast the almonds for 10 to 15 minutes, stirring occasionally for even browning. 5. Take care not to get them too dark—check frequently, since you don’t want them on the verge of burnt. The interior should be golden brown. 6. Sprinkle with a little pimentón, if you wish. Serve warm or at room temperature.

Source: One Good Dish, by David Tanis, (Artisan, 2013)

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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, 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: © Cindi Pawlcyn 2000.

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WHOLE GRAIN GRISSINI Yield: 60 to 70 Breadsticks Ingredients Amounts

Yeast, fresh 1.5 oz. Malt syrup 1.5 oz. Salt 1 oz. Whole wheat bread flour 3 lb. 6 oz. Water 1 lb. 14 oz. Olive oil 1.5 oz. Shortening 2.5 oz.

Method 1. Dough: Mix all together using the straight dough mixing method. 2. Mix on speed 1 for 4 minutes. 3. Mix on speed 2 for 3 minutes. 4. Shape into a rectangle 6 to 7 inches wide and 20 inches long. 5. Brush with olive oil. 6. Cover. Intermediate/bulk proof time: 1 hour. 7. Shaping: Cover the rectangle with semolina, poppy seeds or sesame seeds. 8. With a cheese or other long knife cut into strips that are ¼-inch thick. 9. Stretch to the length of a sheet pan. Put onto a lined sheet pan. 10. Proofing: Let rest/proof in the proof box for 15 minutes. 11. Cut in half before loading into the oven. 12. Baking: Temperature: 350°F in a convection oven. Steam time: No steam Baking time: 10 to 20 minutes depending on the width.

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BRAISED PORK SHOULDER AREPA WITH SPICY CILANTRO SAUCE AND PICKLED RED ONIONS

Ingredients Amounts

Spicy Cilantro Sauce Mayonnaise ½ cup Cilantro 1 ¼ cups Parsley ¼ cup Serrano chile, chopped 1 ea. Garlic clove 1 ea. Lime juice 1 Tbsp. Aleppo pepper 1 tsp. Salt as needed Sugar as needed

Filling Canola oil 1 oz. Onions, diced 2 cups Garlic, minced 1 Tbsp. Cumin seed, toasted ground 1 tsp. Tomatoes, canned, diced 1 lb. Chicken stock 2 cups Smithfield Carnitas 1 lb. Poblano peppers, roasted, diced 1 cup Red peppers, roasted, diced 1 cup

Arepas (recipe follows) 8 ea. Avocado, sliced 16 ea. Lettuce, shredded 2 cups Pickled Red Onions (recipe follows) ¼ cup

Method 1. For the Cilantro Sauce: Combine all ingredients in a blender or food process, blend until smooth. 2. For the filling: Heat the canola oil in a large pot. Add the onions and sweat until translucent and just starting to brown. Add the garlic and cumin, cook until aromatic. 3. Add the tomatoes, cook over medium heat until reduced to a paste. 4. Add chicken stock and bring to a simmer. 5. Prior to serving, add the meat and peppers. Bring to a low simmer and let the flavors infuse. Do not stir too much or the meat will shred. 6. To Assemble: Heat the arepa, split ¾ of way through. Place a spoonful of braised meat on the bottom. Top with 2 slices of avocado, sprinkle with lettuce and Pickled Red Onions.

Note: If preparing mini arepas, deep fry in oil, and fill with 1 teaspoon shredded lettuce, 2 small quarter slices of avocado, ¼ teaspoon Pickled Red Onions.

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AREPAS

Ingredients Amounts

Masarepa 1 ½ cups Queso fresco or Cotija, finely crumbled 2 oz. Water, plus more as necessary 1 ½ cups Canola oil 1 tsp. Salt as needed Butter 2 tsp.

Method 1. Combine masarepa, cheese (if using), 1 cup of water, and 1 teaspoon vegetable oil in a medium bowl and knead with hands until a dough is formed. 2. Take a small amount and flatten it between your palms, if the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. 3. Season dough to taste with salt, then cover and set aside for five minutes. 4. Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 5-inches in diameter and ¼-inch thick. 5. Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat. Add arepas and cook, moving them around the pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. 6. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Continue cooking, flipping every minute or so, until arepas are mostly dry and relatively stiff, about five minutes longer. 7. Serve hot with cheese, melted butter, or toppings of your choice.

Source: Adapted from SeriousEats.com.

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YAKITORI BAR – BRINED CHICKEN TAILS, TERIYAKI VEAL LOIN AND GREEN ONION, SOY-BRAISED PORK BELLY, AND TRUMPET MUSHROOMS

Ingredients Amounts

Bamboo skewers, 1 per skewer as needed

Brined for Chicken Tails and Veal Loin Salt ¼ cup Sugar ¼ cup Star anise 4 ea. Black peppercorns 1 Tbsp. Ginger, sliced ¼” thick, smashed 2 ea. Garlic clove, smashed 2 ea. Water 5 cups

Chicken tails, cleaned 8 oz. Veal loin, cut in 1” cubes 8 oz. across the grain

Salt as needed Sesame oil as needed

Tare Sake ¼ cup Mirin 1 cup Soy sauce 1 cup Brown sugar ½ cup Chicken bone, roasted 8 oz. Garlic clove 1 ea. Ginger, sliced ¼” round 1 ea.

Kecap Manis Soy sauce 1 cup Palm sugar 1 cup Ginger, slice ¼” thick, smashed 2 ea.

Veal Skewers Green onions, cut in 1” pieces 1 bu. Daikon, grated to a paste 1 cup Soy sauce 1 Tbsp. Shichimi Togarashi as needed Shiso, chiffonade 1 Tbsp.

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Pork Belly Skewers Cured Pork Belly (recipe follows) 1 recipe cut in ¼” thick, 2-3” long slices Yuzu kosho 1 Tbsp. Green onions, thinly sliced ¼ cup

Mushroom Skewers Kecap manis (recipe above) 3 Tbsp. Chile sauce or paste 4 Tbsp. Sesame oil 2 Tbsp. Sesame seeds, toasted 1 Tbsp. Daikon sprouts 1 pk. Trumpet royal mushrooms, cut in 8 oz. ¼ or ½ lengthwise, then in 1 ½” pieces

Method 1. Soak bamboo skewers in water for 1 hour. 2. For the Brined Chicken Tails and Veal Loin: Combine the salt, sugar, spices, aromatics and water and heat until salt and sugar dissolves. Remove from heat and allow to cool. 3. Place chicken and veal in separate bowls. Pour the cooled brine over the meats. Allow to brine overnight – 24 hours. 4. For the Chicken Tail Skewers: Skewer the 5 to 7 pieces of chicken tail on a skewer depending on the size. 5. For the Veal Skewers: Skewer the veal alternating with green onions. The green onions should be the same size as the veal. 6. For the Tare: Combine the sake and mirin in a pot. Bring to a simmer and light with a match or flame to burn off alcohol. 7. Add the remaining ingredients and bring to a simmer. Cook over low heat until the sauce has reduced and lightly coats. Strain sauce and reserve. 8. For the Kecap Manis: Combine all ingredients in a small sauce pot. Reduce by 1/3 or until it coats a spoon. Strain and cool. 9. Heat a binchotan fire in the yakitori grill. 10. To Serve the Chicken: Season the chicken with salt and sesame oil. Grill over medium high heat until cooked through. Brush with tare during the cooking process. 11. To Serve the Veal Loin: Season the veal with salt and pepper. 12. Grill over medium high heat until medium rare. Brush with tare during cooking process. Serve with a ¼ teaspoon grated daikon, a drop of soy sauce, shichimi togarashi, and shiso on top. 13. For the Pork Belly: Cut the pork belly into ¼ inch thick slices. Cut into 2-inch long slices. Skewer one piece on each skewer. 14. Grill the pork over medium high heat. Serve with a ¼ teaspoon of yuzu koshu on top and green onion. 15. For the Mushrooms: Combine all the ingredients for the marinade. Place the mushrooms in the marinade for 1 hour to overnight. 16. Grill the mushroom-tofu skewers until slightly caramelized. Brush with marinade during the cooking process. Serve with toasted sesame seeds and daikon sprouts.

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SPICE CURED PORK BELLY Yield: 100, 2 Ounce Portions Ingredients Amounts

Pork Rub Smithfield Pork belly, skinless 15 lb. Togarashi 1 cup Five spice 1 cup Salt 3 Tbsp. +1 tsp. Ground black pepper 3 Tbsp. +1 tsp.

Method 1. For the Pork Rub: Combine all the ingredients. 2. Dry pork belly well, using a filet knife cut off any silver skin that may exist on the meat side of the pork belly. 3. Season the meat with salt and pepper let sit for 15 minutes. 4. Thoroughly rub the spices on the pork starting from the fat side and then moving to the meat. Let sit for 3 days. 5. Slice meat into ¼-inch thick slices.

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TARTLETS DE RILLETTES DE CANARD

Ingredients Amounts

Terrine Rillettes de Canard 7 oz. Phyllo cups (recipe follows) 24 ea. Salsa Verde (recipe follows) ¼ cup

Method 1. Fill each phyllo cup with approximately one tablespoon of Rillettes de Canard. 2. Garnish with a little Salsa Verde on top and serve immediately.

Variation: Add a fine julienne of cornichon on top.

Source: Adapted from 3pigs.com.

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PHYLLO CUPS Yield: 24 Each Ingredients Amounts

Frozen Phyllo Dough, thawed 1 pk. Butter, melted ½ cup Breadcrumbs ¼ cup Nonstick Cooking Spray as needed

Method 1. Preheat oven to 375°F. Lay one sheet of phyllo dough on a work surface; brush it with melted butter. 2. Sprinkle with 2 teaspoons of breadcrumbs. Top with another sheet and repeat three more times until four sheets have been used. With a chef’s knife, cut the stack into twelve (12) 4- inch squares. 3. Lightly spray a 24-cup mini muffin pan with nonstick cooking spray. 4. Line every other muffin cup with the phyllo squares, gently pressing them down into the edges to form a cup and allowing the tops to fan out. 5. Bake in oven at 375°F for five minutes. Remove from oven.

Source: Adapted from 3pigs.com.

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SALSA VERDE Yield: 3 Cups Ingredients Amounts

Parsley, finely chopped 1 cup Capers, rinsed, and coarsely chopped ¼ cup White onion, finely chopped 4-6 Tbsp. Garlic cloves, finely chopped 4 ea. Anchovy, finely chopped 2 Tbsp. Red wine vinegar, or lemon juice 1 Tbsp. or as needed Almonds, toasted, chopped 2 Tbsp. Olive oil ¼ cups Salt 1 tsp. Ground black pepper ¼ tsp.

Method 1. Combine all ingredients and mix well to incorporate.

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THE NEGRONI

Ingredients Amounts

Campari 1 part Martini & Rossi Sweet Vermouth 1 part Beefeater’s London Dry Gin 1 part Filtered water as needed

Method 1. Combine all ingredients and chill. 2. Serve in a chilled glass with ice and an orange slice.

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THURSDAY, MARCH 9TH

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NAPA VALLEY BREAKFAST

Fried Chicken and Waffles with Bourbon Spiced Maple Syrup, featuring Chobani Greek Yogurt

Caramelized Onion, Bacon, and Zucchini Quiche, featuring Chobani Greek Yogurt

Tropical Fruit Smoothie

Swiss Muesli featuring Chobani Greek Yogurt

Bran Muffins

Whole Grain Scones with Ham, Fiscalini Cheddar, and Caramelized Onion

Sponsored by:

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FRIED CHICKEN AND WAFFLES WITH BOURBON SPICED MAPLE SYRUP Yield: 16 Appetizer Portions Ingredients Amounts

Marinade Chobani® Greek Yogurt, 1 cup Plain Whole Milk Buttermilk 1 cup Garlic, minced 2 tsp. Dijon mustard 2 Tbsp. Chili powder ¼ tsp. Ground black pepper ½ tsp. Salt 4 tsp. Chicken, tenders 4 lb.

Seasoned Flour All-purpose flour 4 cups Smoked paprika 4 tsp. Salt 2 tsp. Thyme, dried 2 tsp. Baking powder 2 tsp.

Waffles Chobani® Greek Yogurt, ½ cup Plain Whole Milk Milk, whole 1 ¾ cups Eggs 2 ea. Maple syrup 3 Tbsp. Vanilla extract, real 1 tsp. All-purpose flour 2 cups Baking powder 5 tsp. Salt ¼ tsp.

Bourbon Spiced Maple Syrup Bourbon 1 cup Maple syrup 2 cups Vanilla bean, scraped 2 ea. Star anise, whole 6 ea. Clove, whole 2 tsp. Salt ¼ tsp.

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Method 1. For the Marinade: In a mixing bowl, combine yogurt, buttermilk, garlic, mustard, chili powder, pepper, and salt. Whisk ingredients together and mix well. 2. In a shallow pan or baking dish, coat chicken completely with marinade. Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to 12. 3. For the Seasoned Flour: In a mixing bowl, combine all ingredients and whisk together. 4. To Fry: Remove chicken tenders from marinade. Dip tenders into seasoned flour once and place onto a wire rack lined sheet pan. 5. Repeat this process one more time. (If there is leftover marinade, sprinkle over tenders before the second coating.)Allow breaded tenders to rest for 5 minutes before frying. 6. Fry tenders in a neutral, clean oil at 350°F for 3 to 5 minutes each or until chicken reaches an internal temperature of 165°F. 7. Place fried chicken tenders on a separate wire rack lined sheet pan. Season with salt and allow to cool slightly before serving. 8. For the Waffles: In a mixing bowl, whisk together yogurt, milk, eggs, syrup and vanilla. In a separate mixing bowl, whisk together flour, baking powder and salt. 9. Add dry ingredients to wet and whisk together. Do not overmix—batter should be lumpy. 10. Preheat waffle iron and lightly grease with baking spray. Portion waffle batter into iron and cook according to manufacturer’s instructions. Serve immediately. 11. For the Bourbon Spiced Maple Syrup: In a small saucepan over low heat, simmer all ingredients until reduced by half. Let cool slightly and serve warm.

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CARAMELIZED ONION, BACON, ZUCCHINI QUICHE Yield: 1, 9-inch Quiche Ingredients Amounts

Butter, unsalted 1 Tbsp. Onions, thinly sliced 2 cups Bacon, chopped 1 cup Zucchini, quartered lengthwise, 1 ea. thinly sliced Eggs 6 ea. Milk, whole 1 cup Chobani ® Greek Yogurt, ¾ cup Plain Whole Milk Gruyère cheese, shredded ¼ cup White Cheddar cheese, shredded ½ cup Salt 1 tsp. Ground black pepper ¼ tsp.

Method 1. In a sauté pan, over low heat, melt butter. Add onions to pan and slowly caramelize. Once fully caramelized, remove from pan and let cool. Rough chop and set aside. 2. In a separate sauté pan, over medium heat, slowly cook bacon, until fat renders and the bacon becomes crispy. Remove bacon from pan and let cool on paper towels or on a wire racked line sheet tray. Once cool, chop into small pieces. 3. In the same pan used to cook bacon, lightly sauté zucchini over medium heat until tender. Remove from pan and let cool. 4. In a mixing bowl, whisk eggs, milk, yogurt, cheeses, salt, and pepper. 5. Preheat oven to 350°F and lightly grease a 9-inch pie pan. Scatter onions, zucchini, and bacon in the bottom of the pie pan. Pour egg mixture over it. Bake for 30 minutes. 6. Let cool and serve warm or chilled.

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TROPICAL FRUIT SMOOTHIE

Ingredients Amounts

Banana purée, thawed 16 oz. Mango purée, thawed 16 oz. Coconut purée, thawed 6 oz. Lemon juice 2 oz. Chobani ® Greek Yogurt, plain 16 oz. Ice, crushed 3 cups

Method 1. Place all ingredients in blender. Process until frothy. 2. Pour into a tall glass; garnish as desired. Option, serve in pitchers.

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SWISS MUESLI Yield: 1 ½ Quarts Ingredients Amounts

Milk, whole 1 ¾ cups Honey 1/3 cup Rolled oats 1 cup Chobani® Greek Yogurt ½ cup Plain Whole Milk Wheat germ 1 Tbsp. Quinoa flakes (or wheat bran) 2 Tbsp. Chia seeds 1 Tbsp. Flax seeds, toasted 1 Tbsp. Cinnamon ¼ tsp. Raisins, black ¼ cup Orange zest ½ tsp. Salt ½ tsp. Almonds, sliced, toasted ½ cup Pumpkin seeds, unsalted 3 Tbsp. Sunflower seeds, unsalted 3 Tbsp. Coconut flakes, toasted 2 Tbsp. Apple, peeled, ½” dice 1 cup

Method 1. Heat milk and honey over medium heat until just below a simmer. Pour over oats and refrigerate until cold. 2. Add yogurt, wheat germ, quinoa flakes, chia seeds, flax seeds, cinnamon, raisins, orange zest, and salt to oat mixture. Mix ingredients evenly and cover and refrigerate overnight. 3. Remove from refrigeration and add almonds, pumpkin seeds, sunflower seeds, coconut flakes, and apples. Serve chilled.

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WHOLE GRAIN SCONES WITH HAM, CHEDDAR, AND CARAMELIZED ONION Yield: 20, 4 Ounce Scones Ingredients Amounts

Caramelized Onions Canola oil 2 oz. Onions, julienne 2 ½ lb. Mustard seeds 1 Tbsp. Brown sugar 2 ½ Tbsp. Sherry vinegar ¼ cup Thyme, chopped 2 tsp. Water 3 Tbsp. Lemon juice 1 tsp. Salt as needed Ground black pepper as needed

Bread flour 1 lb. 14 oz. Baking powder 3 ½ Tbsp. Salt 1 ½ tsp. Sugar 5 oz. Ham, cut in ½” pieces 8 oz. Fiscalini Cheddar, cut in ¼” pieces 5 oz. Caramelized Onions (see above) 5 oz. Thyme, chopped 2 Tbsp. Cream 2 lb.

Method 1. For the Caramelized Onions: Heat the oil in a sauté pan. Add the onions and caramelize. 2. Add the mustard seed, brown sugar, vinegar, thyme, and water. 3. Stir to combine, then cover the pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20 minutes. 4. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. 5. A little more water can be added if needed. Taste the jam, and add lemon, salt, and pepper if necessary. 6. For the Scones: Preheat oven to 375°F. Mix all dry ingredients together with a paddle in the 20 quart bowl. Add ham, cheese, caramelized onions and thyme. 7. Add cream and mix just until combined. Divide into 2 equal pieces and shape into 10-inch circles, freeze! 8. Cut into 10 wedges, brush with milk, and sprinkle with coarse sugar. Bake for about 20 minutes.

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BRAN MUFFINS Yield: 4 Dozen Ingredients Amounts

Sugar 1 lb. Butter 8 oz. Salt ½ oz. Eggs 1 lb. Milk 1 lb. Bran 8 oz. Whole Wheat Bread flour 1 ¼ lb. All-purpose flour ¼ lb. Baking powder 1 ½ oz. Honey 4 oz. Molasses 4 oz.

Method 1. Cream together the sugar, butter and salt. 2. Gradually add the eggs, scraping sides of bowl occasionally. 3. Gradually add the milk, alternate with dry ingredients if necessary to keep a smooth batter, and then the bran, mixing until incorporated. 4. Sift together the flour and the baking powder, twice, and add to the mixture, mixing in until smooth. 5. Add in the honey and molasses. 6. Scoop with a #10 ice cream scoop into prepared muffin cups. 7. Bake at 400°F to 425°F for 20 minutes or until light brown on top.

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CULINARY DEMONSTRATION RECIPES

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APPLE CIDER NEW-FASHIONED DOUGHNUTS Yield: 1 Baker’s Dozen Cider Doughnuts with Holes and Debris Ingredients Amounts

Cider Paste Apple cider 90 g Butter 40 g All- purpose flour 50 g

Doughnuts Cider Paste (see above) Apple cider 250 g Cream, heavy 250 g Sugar 200 g Eggs 2 ea. Vanilla paste 20 g All-purpose flour 650 g Baking powder 12 g Baking soda 5 g Salt 12 g

Cider-Scotch Glaze Cider-scotch (recipe follows) 250 g Buttermilk 75 g Salt 4 g Powdered sugar 350 g

Cinnamon-Cardamom Sugar Sugar 500 g Cinnamon 25 g Cardamom 5 g

Method 1. For the Cider Paste: Put the apple cider and butter in a small saucepot set over medium heat. Bring the mixture to a boil and add the flour. 2. Stir the mixture with a heatproof spatula until the flour is absorbed and it forms a ball around the spatula, pulling away from the sides of the pan, about 1 to 2 minutes. 3. Transfer the cider paste to a small stainless steel bowl or heatproof container to cool. Cool the Cider Paste in the refrigerator for at least 4 hours and up to 3 days in advance. 4. After 4 hours be sure to cover the paste for longer storage times. The paste should be completely chilled before using. 5. For the doughnuts: Put the Cider Paste, cider, heavy cream, sugar, eggs and vanilla into a high-speed blender. Turn the blender on low and increase the speed to medium high, puréeing the mixture into a uniform liquid.

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6. Whisk together the flour, baking powder, baking soda and salt in a large bowl until thoroughly blended. Pour in the liquid mixture into the flour mixture and use a rubber spatula to stir everything together. It will resemble a thick, sticky biscuit batter when you are done. Do not over mix. 7. Line a sheet pan with plastic wrap and transfer the doughnut dough to the prepared sheet pan. 8. Cover the dough with plastic wrap and gently press the dough down into a relatively even layer, don’t get crazy here because you will roll it out later. Refrigerate the dough for at least 4 hours to set up and up 2 days. 9. For the Cider-Scotch Glaze: Put the cider-scotch, buttermilk and salt into a blender. Turn the blender on low and increase the speed to medium. Puree the mixture for 10-15 seconds to combine the liquids and loosen the cider-scotch. 10. Turn the blender off and add the powdered sugar. Cover the blender and turn it on low. Purée the mixture for 5 to 10 seconds to begin incorporating the powdered sugar and then increase the speed to medium high. 11. Purée the glaze until it is smooth and the powdered sugar is incorporated. Pour the glaze into a bowl large enough to hold it and dip doughnuts. 12. If you are making the glaze in advance, remove it from the refrigerator before you start frying and use a whisk to stir the glaze up before dipping. 13. For the Cinnamon-Cardamom Sugar: Put the sugar, cinnamon and cardamom in a medium bowl and whisk to blend thoroughly. Use immediately or store in a covered container until ready to use. 14. When you are ready to fry the doughnuts, line 2 sheet pans with parchment paper and set aside. Heavily dust a large, clean expanse of countertop with flour. 15. Remove the top piece of plastic wrap from the dough and invert the dough onto the prepared countertop. The bottom layer of plastic wrap should stay attached to the dough after you lift it off the dough. Peel it off the dough. 16. Heavily dust the top of the doughnut dough with flour. Use a rolling pin to roll the dough into a rough rectangle, approximately ½-inch thick. Use a 3-inch ring cutter to punch out doughnuts and place them on one of the prepared baking pans. 17. Use a 1-inch cutter to cut out the center holes in each doughnut. Look over the cut out sheet of doughnut dough. If there is space to cut out more holes, do so, and place them on the sheet pan with the doughnuts. 18. Put the remaining pieces of trim on the remaining parchment-lined baking pan. It will be fried separately to create our doughnut debris. 19. Set a large pot on the stovetop and fill halfway with rice bran oil. Set the heat to medium and bring the oil to 375°F. Meanwhile set wire cooling racks in 2 sheet pans and place them next to the pot of oil. These will be your cooling racks. 20. Have your Cider-Scotch glaze and Cinnamon-Cardamom Sugar in shallow bowls nearby. Have a spider or slotted spoon ready for turning the doughnuts. When the oil is up to temperature, put 1/3 of the trim pieces into the fryer. 21. Set a timer for 1 minute, yes we use a timer every single time. When the timer goes off, flip the debris using a slotted spoon. Set the timer for 1 minute. When the timer goes off use the spider or slotted spoon to remove the debris from the fryer, the doughnuts should be a deep golden brown, and transfer it to the cooling rack to cool.

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22. Repeat the frying process with the remaining debris, making sure that the oil temperature stays around 375°F the entire time. Do not over-fill the frying pot with doughnuts or the temperature will drop and you will have greasy doughnuts. 23. After the debris is fried, put all of the doughnut holes into the fryer and set the timer for 1.5 minutes. Use the spider or slotted spoon to gently stir the holes in the oil as they cook to continue to flip and turn them so they cook evenly. 24. Once the timer goes off, remove the holes from the fryer and transfer them to the cooling rack with the debris. 25. Slide the empty cooling rack to the spot next to the cooking oil. Put 3 doughnuts into the pot and fry for 1 ½ minutes. Flip the doughnuts and fry for an additional 1 ½ minutes, until they are a deep golden brown on both sides. 26. Use the timer to be sure. Use the spider or slotted spoon to remove the doughnuts from the oil and set them onto the rack to cool. Continue frying the remaining doughnuts. Let the doughnuts cool for 10 minutes and then dip them in the cider-scotch glaze. 27. Meanwhile put the doughnut debris into the bowl with the Cinnamon-Cardamom Sugar and coat it evenly. Remove the debris and serve immediately. 28. Alternatively, you can simply dust the debris with powdered sugar as it sits on the rack, as we do at the shop. These irregular pieces have a cult following. 29. Then put the doughnut holes into the bowl with the Cinnamon-Cardamom Sugar and coat them evenly with the spiced sugar. 30. Serve immediately or return the doughnut holes and debris to the wire rack until you are ready to serve. Reserving them on the rack will help preserve the light crisp crust underneath the sugar. 31. To Dip the Doughnuts: Hold the doughnuts with your fingers and dip each one halfway into the cider-scotch glaze, then flip them over, and put them back on the wire rack to allow the glaze to drip down and set up. This will take 10 to 15 minutes. It’s totally cool to crush a warm glazed doughnut in the kitchen before serving them to everyone else.

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CIDER-SCOTCH SAUCE

Ingredients Amounts

Sugar 450 g Water 150 g Cream, heavy 450 g Boiled Cider Syrup 450 g (sourced from King Arthur Flour) Butter 340 g Salt 12 g

Method 1. Put the white sugar and water in a medium pot set over medium high heat. Cover the pot and cook the mixture for 5 minutes to fully dissolve the sugar and allow the sides of the pot to be washed down by the steam that to prevent sugar crystallization. 2. Cook the sugar mixture to 205°C (401°F); it will be a dark, amber caramel. 3. Remove the pot from the heat and carefully add the heavy cream and cider syrup. Put the pot back onto medium low heat and stir the hardened caramel back into the mixture to dissolve it. 4. Add the cold butter and salt and stir them in. When the butter has melted, continue to cook the sauce, stirring occasionally, until it reaches 105°C (221°F). The bubbles will be thick and viscous but still remain small in size. 5. Remove from heat and let the Cider-Scotch cool, stirring occasionally with a whisk to continue to emulsify the sauce and keep it homogenous. 6. When it reaches room temperature, about an hour later, transfer the Cider-Scotch into mason jars or other heatproof containers and refrigerate. 7. Gently warm the sauce on the stovetop or in the microwave before serving. 8. Serve the sauce warm over everything from frozen custard as we do at Curiosity Doughnuts to roasted fruit as we do at home, and especially on doughnuts.

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ASSORTED DOUGHNUT GLAZES AND TOPPINGS

Ingredients Amounts

Vanilla Glaze Buttermilk 450 g Vanilla bean paste 30 g Salt 10 g Powdered sugar 1500 g

Coffee Glaze Espresso powder (Via) 2 ea. Buttermilk 150 g Vanilla bean paste 10 g Salt 4 g Powdered sugar 600 g

Maple Glaze Maple syrup 500 g Butter 225 g Powdered sugar 1000 g Vanilla bean paste 20 g Salt 10 g

Yuzu Glaze Yuzu juice 150 g Buttermilk 150 g Vanilla bean paste 10 g Citric acid 4 g Salt 6 g Powdered sugar 900 g Butter, melted 225 g

Cardamom Cinnamon Sugar Granulated sugar 2000 g Ground cardamom 20 g Ground cinnamon 100 g

Doughnut Toppings Dry ingredient, cornflakes, pretzels, 200 g dry cereal, your choice Chocolate, white, milk, or dark 600 g chocolate

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Method 1. For the Vanilla Glaze: Place the buttermilk, vanilla paste, and salt in a blender. Add 1000 grams of powdered sugar. Blend until smooth. Gradually add the remaining powdered sugar. Blend until smooth. 2. For the Coffee Glaze: Place the espresso powder, buttermilk, vanilla paste, and salt in a blender. Add powdered sugar. Blend until smooth. 3. For the Maple Glaze: Place the maple and butter in a small sauce pot. Melt over low heat. Place in a blender. Add the remaining ingredients. Blend until smooth. 4. For the Yuzu Glaze: Place the yuzu juice, buttermilk, vanilla paste, citric acid, and salt in a blender. Blend until smooth. Gradually add the powdered sugar and butter blend until smooth. 5. For the Cardamom Cinnamon Sugar: Combine all ingredients in a bowl. 6. For the Doughnut Toppings: Place chocolate of choice and dry ingredient of choice in a food processor. Process until the chocolate starts to bead up and the dry ingredient is ground.

Note: For dry ingredients, you can use a variety of cereals such as cocoa pebbles, fruity pebbles, cinnamon toast crunch, corn flakes. Other dry ingredients such as pretzels can be used.

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NETWORKING BREAK

Chorizo and Mushroom Slides with Watercress, Avocado and Queso Fresco

Sponsored by:

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CHORIZO AND MUSHROOM SLIDERS WITH WATERCRESS, AVOCADO, AND QUESO FRESCO Yield: 12 Portions Ingredients Amounts

Chorizo and Mushroom Slider Garlic cloves, unpeeled 12 ea. Chorizo, casing removed 1 1/3 lb. Ground turkey 4 1/3 lb. Mushroom blend (recipe index) 2 lb. Pimentón 2 Tbsp. Chipotle powder 2 Tbsp. Cumin seed, toasted, ground 1 Tbsp.

Roasted Garlic Mayonnaise Garlic, roasted 2 oz. Mayonnaise 1 cup Lemon zest 1 tsp.

Queso fresco, crumbled 12 oz. Whole Wheat Slider Bun (recipe index) 12 ea. Avocado slices 24 ea. Tomato slices 24 ea. Pickled jalapeños, sliced 48 ea. Red and green watercress 6 oz. Lemon juice 1 oz. Garlic Canola Oil 1 oz.

Method 1. For the Chorizo and Mushroom Slider: Heat a dry sauté pan over medium low heat. Add garlic cloves and cook, turning periodically until the cloves are slightly charred and soft all the way through. Peel and mash to a paste. 2. Combine the chorizo, turkey, mushroom blend, pimentón, chipotle powder, cumin and garlic in a bowl. Place in a meat grinder with a large die plate Grind. 3. Make a test of the seasonings by cooking a small patty in a sauté pan over moderate heat. If necessary, adjust seasoning and consistency before shaping. Form into small patties. Refrigerate. 4. For the Roasted Garlic Mayonnaise: Combine all ingredients. 5. To Serve: Heat a griddle. Add 1 ounce of oil, spread over the top of the griddle. Place the burger on top and cook on both sides until medium rare. When the burger is almost cooked, place cheese on top. 6. Cut the bun in half. Toast lightly. Spread with mayonnaise. Place 2 slices of avocado, 2 slices of tomato, and some pickled jalapeños on the bottom bun. Top with the burger. 7. Place the watercress’s in a bowl. Sprinkle with salt and pepper. Drizzle with lemon juice and the oil. Toss gently. Place the watercress on top of the slider, sprinkle with cheese and top with the top bun.

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CULINARY DEMONSTRATION RECIPES

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CREAMLESS WATERCRESS SOUP WITH HONEY-APPLE SALSA Yield: 4 Portions Ingredients Amounts

Onions, large, cut into ½” dice 2 ea. Garlic, sliced 8 ea. Grapeseed oil, to cook as needed Chicken stock, low sodium 1 qt. B&W Watercress, 1” cut on stems, 2 lb. separated from leaves Butter, cut into ½” pieces ¼ lb.

Honey-Apple Salsa Apple, favorite local, 1 ea. peeled, ¼” dice Honey, local 1 tsp. Lime, juice of 1 ea. Salt as needed Ground black pepper as needed

Method 1. Sauté onions and garlic in grapeseed oil until fragrant. Add chicken stock and season really well with salt and pepper to taste. 2. Bring to a boil. Once liquid is boiling, add watercress stems and allow softening, 3 to 4 minutes. Then add leaves and cook for 2 to 3 minutes. 3. Purée soup in a blender in batches, adding butter slowly with blender running. Season with salt and pepper and check for flavor. 4. For the Honey-Apple Salsa: Meanwhile, mix apples, honey and lime juice, and season with salt and pepper to taste. 5. Warm soup bowls in hot water. Plate hot soup with scattered salsa, enjoy.

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CRAZY CHICKEN WATERCRESS SALAD

Ingredients Amounts

Method 1. In a wok, heat up 2 to 3 cups grapeseed oil to hot. Fry the vermicelli crisp, as it puffs, flip to cook all the noodles. Drain on paper towels. 2. Transfer the oil in a heat proof bowl or small sauce pan to cool and re-use for other uses. 3. Coat the wok with oil and caramelize the shallots, season with salt and pepper, about 2 minutes. Add the green onion whites and stir fry for 30 seconds. 4. Add the ground chicken, season lightly with salt and pepper, and break up until cooked through, about 4 minutes. 5. Meanwhile, in a bowl, mix the fish sauce, lime juice, honey, and sambal. When chicken is cooked, add the sauce mixture, green onion greens and basil. Toss well. 6. On a large platter, lay out half of the watercress, and then cover with a pile of noodles, then more watercress. Top with chicken mixture. 7. Garnish with a little watercress. Serve immediately, enjoy.

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WOK-STIRRED WATERCRESS AND GOAT CHEESE OMELETTE Yield: 1 Omelette Ingredients Amounts

Onions, large, cut into ¼” slices 1 ea. Salt as needed Ground black pepper as needed Eggs 6 ea. Cream, heavy 2 Tbsp. Sunflower seeds, toasted ¼ cup B&W Watercress, leave ½ cup for garnish 2 cups Lemon, juice of ½ ea. Butter 1 Tbsp. Goat cheese, broken up into pieces 4 oz.

Method 1. In a medium hot wok, coat lightly with oil and add onions to caramelize, season with salt and pepper. This will take about 7 to 8 minutes. 2. Meanwhile, in a bowl, scramble the eggs with the cream and season with salt and pepper. 3. Toss sunflower seeds and ½ cup of watercress left for garnish with the lemon juice. Season with salt and pepper and set aside for garnish. 4. When onions are caramelized, add butter and turn wok on high. 5. Add watercress, season with salt and pepper and wok stir until wilted, about 20 seconds. 6. Add egg mixture and stir till almost completely coagulated, about 1 minute, then add cheese, stir and turn wok off and cover for 30 seconds. 7. Flip omelette onto itself in half and garnish with sunflowers seeds and watercress salad and enjoy.

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WALK-AROUND SPONSOR EXCHANGE LUNCH

B&W QUALITY GROWERS Creamless B&W Watercress Soup with Honey-Apple Salsa

STEELITE INTERNATIONAL AMERICA Wok-Stirred Watercress and Goat Cheese Omelet, served on Steelite Aura Square Embossed Tray

AMERICAN LAMB BOARD & SUPHERB FARMS Sous Vide American Lamb Loin Skewer with SupHerb Farms Indian Masala and Honey Glaze

BARILLA AMERICA & RICHARD GINORI 1735 Barilla® Collezione Orecchiette with a Balsamic Lamb Ragout, Toasted Pine Nuts, Sage and Parmigiano- Reggiano Cheese, served on Richard Ginori Chieto Bianco Plate

CHOBANI & LIBBEY FOODSERVICE Meyer Lemon + Meringue Creation, featuring Chobani Greek Yogurt, served in Libbey Master’s Reserve Modernist Glass with Cimarron Demitasse Spoon

HEALTH-ADE & THE PERFECT PURÉE OF NAPA VALLEY Health-Ade California Grape Kombucha with The Perfect Purée Blackberry

KIKKOMAN SALES USA & THE MUSHROOM COUNCIL Kikkoman Sweet and Sour Glazed Turkey and Mushroom Blended Meatball Banh Mi with Fried Eggs

LES TROIS PETITS COCHONS & MERCER CULINARY Pâté au Poivre Noir with Cornichons and Petits Poivrons

Mousse Truffée on Petits Toasts with Maple-Glazed Almonds Foie Gras Terrine on brioche with Mustard Caramelized Onions, Shaved Fenne,l and Candied Kumquats Vegan Terrine and Terrine aux Trois Légumes

NORTHERN CANOLA GROWERS – USA & ROYAL DUTCH VEAL Vietnamese-Style Braised Royal Dutch Veal Shoulder with Citrus Dipping Sauce, Rice Noodles, and Chile Canola Oil

TAYLOR SHELLFISH FARMS & WONDERFUL PISTACHIOS & ALMONDS, WONDERFUL CITRUS, POM WONDERFUL Kumamoto and Fat Bastard Oysters on the Half Shell with a Trio of Mignonettes: Wonderful Lime and Cucumber Mignonette with Wonderful Pistachio Gremolata, Wonderful Orange and Ginger Mignonette, Wonderful Lemon and Parsley Mignonette with Fried Capers, and Wonderful Almonds

VERLASSO, HARMONIOUSLY RAISED FISH & BIGELOW SPECIALTY AND NOVUS FULL LEAF TEAS Bigelow Oolong Tea-Smoked Verlasso Salmon with Cucumber Salad

CIA Citrus Roasted Carrots with Harissa Greek Yogurt and Crispy Quinoa Watercress, Endive, Farro, and Pistachio Salad with Preserved Lemon Vinaigrette

DESSERT Chocolate Glazed Miso Butterscotch Twinkies

ILLY CAFFÈ NORTH AMERICA Specialty illy Espresso Beverages

*These items will be demonstrated by our Greystone Flavor Summit Guest Chef Presenters during the program.

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CREAMLESS WATERCRESS SOUP WITH HONEY-APPLE SALSA Yield: 4 Portions Ingredients Amounts

Honey-Apple Salsa Apple, favorite local, 1 ea. peeled, ¼” dice Honey, local 1 tsp. Lime, juice of 1 ea. Salt as needed Ground black pepper as needed

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WOK-STIRRED WATERCRESS AND GOAT CHEESE OMELETTE Yield: 1 Omelette Ingredients Amounts

Onions, large, cut into ¼” slices 1 ea. Salt as needed Ground black pepper as needed Eggs 6 ea. Cream, heavy 2 Tbsp. Sunflower seeds, toasted ¼ cup Watercress, leave ½ cup for garnish 2 cups Lemon, juice of ½ ea. Butter 1 Tbsp. Goat cheese, broken up into pieces 4 oz.

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MEYER LEMON + MERINGUE CREATION, FEATURING CHOBANI GREEK YOGURT Yield: 16 Mini Desserts Ingredients Amounts

Meyer Lemon Curd Eggs, whole 3 ea. Egg yolks 3 ea. Sugar 2/3 cup Meyer lemon zest, finely chopped 2 tsp. Meyer lemon juice 1 cup Vanilla extract 1 tsp. Butter, cubed ¾ cup

Graham Cracker Crumble Graham cracker crumbs 2 cups Butter, melted ½ cup Sugar 2 Tbsp. Salt ¼ tsp.

To Build Chobani® Greek Yogurt, 32 oz. Plain Whole Milk Dehydrated meringue, chopped 1 cup Almonds, sliced, toasted 1 cup

Method 1. For the Meyer Lemon Curd: Fill a medium saucepot halfway with water and bring to a slow simmer. Combine and whisk together all ingredients except for the butter in a medium bowl. 2. Place bowl over simmering water to create a double boiler, making sure that water does not touch the bottom of bowl. 3. Gently stir together for 15 to 20 minutes until the mixture begins to thicken up. Use a rubber spatula to scrape the sides of the bowl to prevent overcooking on the edges of the bowl. 4. Once the curd has begun to set, incorporate the butter, 3 tablespoons at a time. Stir until they dissolve and repeat with the remainder of the butter. 5. After all the butter has been incorporated, remove from heat and pass through a fine mesh strainer. 6. Transfer to another container and cool in an ice bath. Once completely cooled, cover and refrigerate. 7. Graham Cracker Crumble: Combine all ingredients in a bowl and mix thoroughly. Spread evenly on a sheet pan and bake at 325°F for 12 to 15 minutes, stirring halfway through. Bake until lightly toasted. 8. To Build: Portion 1 tablespoon of graham cracker crumble, 2 ounces of yogurt and 2 tablespoons of Meyer lemon curd into each desired vessel. 9. Garnish with dehydrated meringue and toasted almonds. Serve immediately.

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CALIFORNIA GRAPE KOMBUCHA WITH BLACKBERRIES

Ingredients Amounts

Health-Ade California Grape Kombucha 6 oz. The Perfect Purée of Napa Valley Blackberry purèe 2 oz. Blackberries 1 oz.

Method 1. Combine all ingredients except the whole blackberries. 2. Cut blackberries in quarters. Garnish with blackberries. Serve well chilled.

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KUMAMOTO OYSTERS ON THE HALF SHELL WITH A TRIO OF MIGNONETTES: LIME AND CUCUMBER MIGNONETTE WITH PISTACHIO GREMOLATA, ORANGE AND GINGER MIGNONETTE, LEMON AND PARSLEY MIGNONETTE WITH FRIED CAPERS AND ALMONDS Yield: 1 Cup Each of Mignonette Ingredients Amounts

Taylor Shellfish Farms Oysters on half shell 36 ea. Kumimotos, Fat Bastards

Lime and Cucumber Mignonette Wonderful Limes 2 ea. Champagne vinegar ¼ cup Cucumbers, seeded, brunoise ½ cup Shallots, mignonette ¼ cup Sugar a pinch

Pistachio Gremolata Wonderful Pistachios, shelled, 4 Tbsp. roasted, chopped Parsley, chopped 6 Tbsp. Garlic, microplaned ⅛ tsp. Wonderful Lime zest ½ tsp. Salt as needed Ground black pepper as needed

Orange and Ginger Mignonette Wonderful Orange 1 ea. Ginger, peeled, microplaned ½ tsp. Rice wine vinegar ¼ cup Cilantro, chopped 1 tsp. Green onion, minced 1 Tbsp.

Lemon and Parsley Mignonette Shallots, fine brunoise 2 Tbsp. Wonderful Lemon juice ¼ cup Wonderful Orange juice 1 Tbsp. Fennel, fine brunoise ¼ cup Parsley, chopped 2 Tbsp.

Caper Almond Mixture Capers, fried until crispy, chopped 1 Tbsp. Wonderful Almonds, toasted, chopped 2 Tbsp. Parsley, chopped 2 Tbsp.

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Method 1. Shuck oysters and place on ice. Serve with the mignonettes. 2. For the Lime Cucumber Mignonette: Peel and segment the limes, reserve the segments. 3. Gently mix juice with vinegar, cucumbers, shallots, and sugar. Season with salt and pepper. 4. For the Pistachio Gremolata: Combine all the ingredients in a small bowl. Season with salt and pepper. Serve a little on top of oysters with the Lime Cucumber Mignonette. 5. For the Orange Ginger Mignonette: Peel and segment the oranges, reserve the segments and juice. 6. Cut the oranges into ½-inch pieces. Combine with the remaining ingredients, season with salt and pepper. Let sit for 10 minutes. 7. For the Lemon Parsley Mignonette: Place the shallots in a small bowl. Season with salt and pepper. Add the lemon and orange juice, season with salt and pepper. Let sit for 10 minutes. Add fennel and parsley. 8. For the Caper Almond Mixture: Combine all ingredients together. Serve a little on top of oysters with the lemon parsley mignonette.

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BARILLA® COLLEZIONE ORECCHIETTE WITH A BALSAMIC LAMB RAGOUT, TOASTED PINE NUTS, SAGE, AND PARMIGIANO-REGGIANO CHEESE

Ingredients Amounts

Tomatoes, canned, crushed, 18 oz. can 1 ea. and juice Onion, diced 1 ea. Sage leaves, chopped 6 ea. Thyme, chopped 1 tsp. Oregano, chopped 1 tsp. Extra-virgin olive oil 3 Tbsp. Lamb, ground 1 lb. Red pepper flakes 1 tsp. Balsamic vinegar ½ cup Salt as needed Ground black pepper as needed Barilla® Collezione Orecchiette 1 pk. Parsley, chopped 1 tsp. Butter 1 Tbsp. Parmigiano-Reggiano cheese, grated ½ cup Pine nuts, toasted ½ cup

Method 1. Place the tomatoes and juice from the can through a food mill. 2. Bring a large pot of water to a boil. 3. Meanwhile in a large skillet slowly cook onions and sage, thyme, and oregano in olive oil until translucent, about 5 minutes. 4. Turn the heat up to medium-high; add lamb, brown very well. 5. Add the chile flakes and balsamic vinegar; reduce by ¾. 6. To the skillet add tomatoes and juice, season with salt and pepper. 7. Bring to a simmer; and cook for about 30 minutes on medium heat until the juice from the tomatoes has reduced and the mixture has thickened. 8. Cook pasta according to package directions, drain and toss pasta with sauce, then remove the skillet from the heat and fold in the parsley, butter, and cheese. 9. Top with pine nuts before serving.

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SWEET AND SOUR TURKEY AND MUSHROOM MEATBALL BANH MI WITH FRIED EGGS Yield: 12 Portions Ingredients Amounts

Sriracha Mayonnaise Mayonnaise 1 cup Kikkoman Sriracha chile sauce 2 Tbsp. Lime, juice of 1 ea. Kikkoman Soy Sauce as needed

Pickled Bok Choy Rice wine vinegar 1 oz. Sugar 1 Tbsp. Salt 1 Tbsp. Bok choy, julienned 1 lb. Napa cabbage, julienned ½ lb.

Sweet and Sour Glaze Kikkoman Sweet and Sour Sauce 1/3 cup Kikkoman Soy sauce 2 Tbsp. Sesame oil 2 Tbsp. Kikkoman Sriracha sauce 1 Tbsp. Salt 1 tsp. Limes, juiced 1 ½ ea.

Mushroom Turkey Meatballs Roasted Mushroom Blend(recipe index) 1 lb. Turkey, ground 2 lb. Ginger, minced 2 Tbsp. Garlic, minced 2 Tbsp. Whole wheat bread crumbs 1 cup Eggs 2 ea. Kikkoman Soy sauce 2 Tbsp. Togarashi 2 tsp. Sesame oil 4 tsp. Green onions, minced ¼ cup Lemon zest 2 tsp. Cilantro 2 Tbsp. Salt 2 tsp. Ground black pepper 1 tsp.

Banh Mi bread 3 ea. Sriracha Mayonnaise (see above) Cucumbers, sliced thin lengthwise 1 ea.

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Thai basil leaves 1 cup Cilantro leaves 1 cup Mint leaves 1 cup Jalapeños, sliced thin (optional) 2 ea. Eggs, fried 12 ea. Canola oil, to cook eggs in as needed Fish sauce as needed

Method 1. For the Sriracha Mayonnaise: Mix the ingredients in a bowl until smooth and taste for seasoning. Adjust as necessary. 2. For the Pickled Bok Choy: Bring the vinegar, sugar, and salt to a boil, remove from heat once it reaches a boil. 3. Place the bok choy and Napa cabbage in a non-reactive container and pour the hot pickling liquid over them. Allow them to cool to room temperature and refrigerate overnight. 4. For the Sweet and Sour Glaze: Combine all ingredients. 5. For the Mushroom Veal Meatballs: Combine all ingredients in a bowl. Mix well. Cook off a small piece to test seasoning. 6. Shape mixture into balls about the size of a walnut, and place on a plate. Chill for 30 minutes. 7. When meatballs are chilled, bake in a 400°F oven for 5 to 7 minutes to set. Glaze with Sweet and Sour glaze and continue to bake until cooked through. 8. To Assemble: Split French bread, place a layer of Sriracha Mayonnaise on the top and bottom. Place a spoonful of Mushroom Pork Blend on the bottom, top with cucumbers, bok choy, and herbs. Top with a fried egg, and top of the bread.

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PÂTÉ AU POIVRE NOIR WITH CORNICHONS AND PETITS POIVRONS Yield: 12 Skewers Ingredients Amounts

Pâté Au Poivre Noir 12 oz. Cornichons 12 ea. Petits Poivrons 12 ea.

Method 1. Cut the Pâté Au Poivre Noir into ½-inch cubes. Place on a skewer with a cornichon and a petit poivron.

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MOUSSE TRUFFÉE ON PETITS TOASTS Yield: 12 Pieces Ingredients Amounts

Mousse Truffée 12 oz. Petits toasts 12 ea. Maple-Glazed Almonds (recipe follows) Micro parsley 12 pc. Flower petals 12 ea.

Method 1. Pipe a rosette of Mousse Truffée on a petit toast. Garnish with almond, micro parsley and a flower.

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MAPLE-GLAZED ALMONDS Yield: 1 Quart Ingredients Amounts

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

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

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FOIE GRAS TERRINE ON BRIOCHE WITH MUSTARD CARAMELIZED ONIONS, SHAVED FENNEL, AND CANDIED KUMQUATS Yield: 12 Pieces Ingredients Amounts

Foie Gras Terrine, cut into 12 oz. ¼” x 1” triangles Brioche, sliced, toasted cut in rounds 12 pc. Caramelized Onions (recipe index) ¼ cup Fennel, shaved ¼ cup Fennel fronds ¼ cup Candied Kumquats, sliced thin ¼ cup (recipe follows) Lemons, cut in half as needed

Method 1. Using a hot water bath, dip a thin knife in the water to warm. Slice the foie gras, cleaning the knife after each cut. 2. Toast the brioche. Spread with a few Caramelized Onions, top with a slice of foie gras. 3. Combine the fennel, fennel fronds, kumquats, and a squeeze of lemon juice. Place a small amount on top of the foie gras. 4. Serve.

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CANDIED KUMQUATS Yield: 1 Pint Ingredients Amounts

Kumquats 1 pt. Water 1 cup Sugar 1 ½ cups

Method 1. In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside. 2. In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes. 3. Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons. 4. Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight. 5. Bring the syrup and fruit to a boil; reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.

Source: Cooking.nytimes.com

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OOLONG TEA-SMOKED SALMON WITH CUCUMBER SALAD Yield: 4 Portions Ingredients Amounts

Salmon Brine Brown sugar 1 Tbsp. Salt 1 Tbsp. Mirin 1/3 cup Water 2/3 cup Ginger, 2” piece, chopped 2 pc. Verlasso Salmon fillets, boneless skinless, 4 ea. 6 oz. cut thickly

Teas Smoking Mixture Brown sugar ¼ cup White rice ¼ cup Bigelow Oolong or black tea leaves 2 Tbsp. Star anise, whole 1 ea.

Cucumber Salad English or Armenian cucumbers 1 lb. Salt 2 tsp. Rice vinegar ¼ cup Lime or lemon juice 1 Tbsp. Sugar 2 tsp. Cayenne a pinch Sesame oil, toasted 2 tsp. Red onion, small, peeled, halved ½ ea. and sliced thinly Toasted sesame seeds as needed

Frisee leaves or finely sliced fennel 2 cups

Method 1. For the Salmon Brine: Combine sugar, salt, mirin, water and ginger in a bowl and stir until sugar and salt have dissolved. 2. Place salmon in a single layer in a bowl and pour brine over, cover and refrigerate for up to 1 hour. 3. For the Tea Smoking Mixture: Combine all ingredients. 4. Line a wok with foil fitting it tightly on the interior. 5. Add the tea smoking mixture. Remove the salmon from the brine and place in a bamboo steamer basket or a wire rack large enough to hold the salmon at least 2 inches above the tea mixture. 6. Heat the wok over moderate heat until the mixture begins to smoke. Cover and reduce heat to low and smoke salmon for 10 to 12 minutes.

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7. Turn off heat and allow to smoke for another 6 to 8 minutes. Salmon should be done medium rare at this point. 8. For the Cucumber Salad: Peel, halve and scoop seeds out of cucumbers. Slice thickly (¼-inch) diagonally and toss with salt in a large strainer set over a bowl. 9. Gently weigh down (a one gallon zip lock plastic bag filled with water works well) and drain for at least 30 minutes. Rinse and pat dry with paper towels. 10. Whisk rice vinegar, lime juice and sugar together until sugar is dissolved. 11. Whisk in cayenne and sesame oil. Adjust sweet/sour/hot/salt elements to your taste. Add cucumber and onion and toss to coat. Garnish with sesame seeds. 12. To serve: Arrange frisee or fennel on plate and top with cucumber salad. Place smoked salmon on top.

Note: Tea smoking lends itself to all kinds of foods and is best known for the famous Chinese dish, Tea Smoked Duck. You’ll need a wok or pot with a tight fitting lid for this or alternately you can jury rig a cover with a piece of heavy duty foil. Since cucumbers are mostly water, the salting and draining of the cucumbers adds to their crunch.

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VIETNAMESE STYLE BRAISED VEAL SHOULDER WITH CITRUS DIPPING SAUCE, RICE NOODLES, AND CHILE CANOLA OIL Yield: 8 Portions Ingredients Amounts

Marinade Shallots, finely chopped 2 ea. Lemongrass stalks, tough outer 2 ea. layer removed, lightly smashed, very finely chopped (about 2 tablespoons) Soy sauce 2 Tbsp. Fish sauce (such as Red Boat) 1 Tbsp. Sambal oelek 1 Tbsp. Salt 2 tsp. Brown sugar 2 Tbsp. Chinese five-spice powder 2 tsp. Garlic, minced 2 Tbsp. Ginger, minced 2 Tbsp. Royal Dutch Veal shoulder, 1” pieces 3 lb.

Canola oil 1 oz. Onions, small dice 2 cups Ginger, minced 1 Tbsp. Garlic, minced 1 Tbsp. Five spice 1 tsp. Cinnamon stick ½ ea. Star anise 1 ea. Chicken stock 2 cups Fish sauce ½ Tbsp.

Citrus Dipping Sauce (recipe follows) 1 cup Rice Noodles (recipe follows) 1 lb. Chili Canola Oil 2 Tbsp.

Garnish Green onions, sliced thin on bias ¼ cup Cilantro and mint sprigs, for garnish 8 ea. Almonds, toasted, chopped ¼ cup

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Method 1. For The Marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic, and ginger. Mix well. 2. Put the meat in a deep baking dish or roasting pan and add marinade. Let marinate overnight, well wrapped. Bring back to room temperature before proceeding. 3. Heat a large rondo over medium heat. Add canola oil and sear the veal in batches. Remove from pan. Add onions and caramelize. 4. Add ginger, garlic, and spices. Cook until aromatic. 5. Add meat back to pan with the chicken stock and fish sauce. Bring to a simmer. Reduce to a low simmer. Cover tightly with foil and braise for 45 minutes or until the meat is tender. Cool overnight in the cooking liquid. 6. Remove meat from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. 7. To serve: Place noodle mixture in individual soup or pasta bowls. 8. Top with the braised meat and some of the juices. Drizzle the noodle and meat with some of the dipping sauce, garnish with cilantro, mint, green onions and almonds. 9. Drizzle with Chili Canola Oil.

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CITRUS DIPPING SAUCE Yield: 3 Cups Ingredients Amounts

Garlic, crushed 2 tsp. Thai bird chiles, chopped fine 1 ea. Sugar ½ cup Citrus juice, equal parts lime, lemon ½ cup and orange juice Rice vinegar 1 cup Fish sauce ¾ to 1 cup

Method 1. Pound the garlic and Thai bird chiles in the mortar and pestle. 2. Add the sugar, citrus juice, rice vinegar and fish sauce. Mix well until the sugar has dissolved.

Source: Adapted from Douglas Dale, Wolfdale's Restaurant.

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RICE NOODLES Yield: 8 Portions Ingredients Amounts

Rice vermicelli, dried 1 lb. Bean sprouts 4 cups Cucumber, small, seeded, cut in 1 ea. half lengthwise, slice thin on bias Mint leaves, cut in half ½ cup Thai basil leaves, cut in half ½ cup Red leaf lettuce, ½” wide strips 6 ea.

Method 1. Cook rice vermicelli in boiling water for 4 to 5 minutes. Rinse well and drain. 2. After the rice vermicelli has cooled, gently toss with the bean sprouts, cucumber, mint, basil, and lettuce until well blended. Set aside.

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SOUS VIDE LAMB LOIN SKEWERS WITH AN INDIAN MASALA HONEY GLAZE Yield: 20 Portions Ingredients Amounts

American Lamb Loin Roast, boneless, 1 lb. diced into ½” cubes Salt as needed Ground black pepper as needed Rosemary, chopped, plus 2 sprigs 1 Tbsp.

Indian Masala Honey Glaze Butter ½ Tbsp. SupHerb Farms Asian Mirepoix ¼ cup SupHerb Farms Indian Masala 2 cups Honey ¼ cup

Method 1. Set the Sous Vide Cooker to 134°F (57°C). 2. Season lamb with salt and pepper and chopped rosemary. Place in a large zip lock bag and seal using the water immersion technique. 3. Place the bag in the water bath and set the timer for 2 hours, or up to 3 hours. 4. While the lamb cooks, make the Indian Masala Honey Glaze. 5. For the Indian Masala Honey Glaze: Heat the butter in a medium saucepan over medium-high heat. 6. Add the Asian Mirepoix and cook until softened, about 5 minutes. 7. Add the Indian Masala and honey and stir well, turn off heat and hold. 8. To finish: When the timer goes off, remove the bad from the water bath. Remove the lamb from the bag and pat very dry with paper towels. 9. Place 2 cubes of the lamb on a bamboo skewer. 10. Grill skewers over hot coals and brush with Indian Masala glaze. 11. Serve.

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CITRUS ROASTED CARROTS WITH HARISSA GREEK YOGURT AND CRISPY QUINOA Yield: 4 Portions Ingredients Amounts

Carrots, skinny, tops trimmed 20 ea. and scrubbed clean Extra-virgin olive oil as needed Honey 2 tsp. Orange juice ¼ cup Lemon juice 1 tsp. Salt as needed Ground black pepper as needed Orange zest 1 tsp. Lemon zest ½ tsp.

Harissa Greek Yogurt (recipe follows) ½ cup Crispy Quinoa (recipe follows) ¼ cup Micro cilantro as needed

Method 1. Preheat an oven to 400°F (200°C) with a rack in the upper third of the oven. 2. On a sheet pan, toss the carrots with a light coating of the olive oil, honey, orange juice, and lemon juice, then season with salt and pepper. 3. Roast the carrots, turning once, until browned and tender, 15 to 20 minutes. Remove from oven and toss with zests, adjust seasoning with salt and pepper. 4. To Serve: Arrange the carrots on a serving platter and sprinkle with the Harissa Yogurt, Crispy Quinoa, and micro cilantro.

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

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HARISSA GREEK YOGURT Yield: 3 Cups Ingredients Amounts

Harissa Greek Yogurt Green Harissa ½ cup Parsley, chopped 1 Tbsp. Mint, chopped 1 Tbsp. Plain Greek yogurt 2 cups Lemon juice as needed

Method 1. Fold Harissa and herbs into the yogurt. Add lemon juice to taste.

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CRISPY QUINOA Yield: 8 Portions Ingredients Amounts

Dijon mustard 1 Tbsp. Honey ½ tsp. White wine vinegar ¼ cup Salt as needed Extra-virgin olive oil ¾ cup Ground black pepper as needed Red quinoa 1 cup

Method 1. Bring a large pot of salted water to a boil. 2. In a mixing bowl, whisk together the mustard, honey, vinegar, and a pinch of salt. While continuing to whisk, drizzle in the olive oil to emulsify. Finish with a little ground black pepper. Set aside. 3. Cook the quinoa in the boiling water until fully cooked, (the germ will have separated from the seeds) about 15 minutes. Drain the quinoa and add directly to the mixing bowl with the vinaigrette; stir to combine. 4. Let the quinoa marinate in the refrigerator for 2 hours or up to overnight. 5. Drain the quinoa in a fine mesh sieve, shaking to remove any excess liquid. Lay out on paper towels to dry completely. 6. In a medium sauce pan, one that is wide enough to insert a small fine mesh sieve, but not so wide that you need a ton of oil – heat 3 inches of oil until it reaches 380°F on a deep fry thermometer. 7. Transfer the quinoa to a fine mesh sieve and lower it into the fryer so that the quinoa is completely submerged; do this in batches. 8. Fry for 1 minute or until the quinoa is crispy. Lay the quinoa out on a baking sheet lined with paper towels, and season with salt. Let the quinoa cool completely, and transfer to a lidded container lined with paper towels.

Source: Adapted from Poole’s Recipes And Storied From A Modern Diner, by Ashley Christensen (Ten Speed Press, 2016).

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WATERCRESS, ENDIVE, AND FARRO SALAD WITH PRESERVED LEMON VINAIGRETTE Yield: 8 Portions Ingredients Amounts

Preserved Lemon Citrus Dressing Preserved lemon peel 1 ea. Lemon juice ½ cup Sweet paprika 1 tsp. Ground toasted cumin 1 tsp. Olive oil, as needed 1 ¼ cups

Farro, cooked 1 cup Salt as needed Ground black pepper as needed Red watercress 4 bu. Green watercress 4 bu. Red or white endive, julienne 2 cups Radishes, sliced thin ½ cup

Pistachios, toasted, chopped ¼ cup

Method 1. For the Preserved Lemon Citrus Dressing: Rinse the preserved lemon peel. Scrape away and discard the pulp. Chop the peel finely. 2. In a small bowl, whisk together the lemon juice, paprika, and cumin in a mixing bowl until smooth. Whisk in the olive oil, and then stir in the chopped peel. 3. Toss the farro with some of the vinaigrette. Season with salt and pepper. Let sit for 30 minutes. 4. Place the watercress, endive, radishes and farro in a large bowl. Season with salt and pepper. Add vinaigrette as needed and garnish with pistachios.

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CHOCOLATE-GLAZED MISO-BUTTERSCOTCH TWINKIES Yield: 12 Portions Ingredients Amounts

Twinkies Canola oil, for greasing the pan as needed All-purpose flour ¾ cup Baking powder 1 ½ tsp. Salt ½ tsp. Eggs, separated 5 ea. Sugar 1 cup Vanilla bean, split lengthwise 1 ea. Vanilla extract ¼ tsp. Sour cream 2 Tbsp.

Miso-Butterscotch Pudding Eggs 3 ea. Vanilla extract 1 Tbsp. Cornstarch ¼ cup + 2 Tbsp. Heavy cream 1 ½ cups Sugar 1 cup Light corn syrup 2 Tbsp. Water ¼ cup Lemon juice ½ tsp. Molasses 2 Tbsp. Butter 6 Tbsp. Light miso paste 3 Tbsp. Milk 1 cup Powdered sugar for topping as needed

Ganache Heavy cream 1 pt. Chocolate, finely chopped 1 lb.

Method 1. For the Twinkies: Generously coat a nonstick 8-cup éclair pan with the canola oil. Preheat the oven to 350°F. 2. Sift the flour, baking powder, and salt into a small bowl. Set aside. 3. Using a stand mixer fitted with the whisk attachment, beat the egg yolks and ½ cup of the sugar on medium-high until pale yellow and doubled in volume, 4 to 5 minutes. 4. Using the dull side of a knife, scrape the vanilla bean seeds from the pod into the mixture. Reserve the pod for another use. 5. Reduce the speed to low, add the vanilla extract and sour cream, and mix until incorporated. Scrape the mixture into a large bowl and set aside.

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6. Wash and dry the mixer bowl and whisk attachment. Using the stand mixer with the clean bowl and whisk attachment, whisk the egg whites with the remaining ½ cup sugar on medium-high until stiff peaks form, 3 to 4 minutes. 7. Gently fold half of the dry ingredients into the yolk mixture, and then fold in the remaining dry ingredients. Gently fold in the egg whites just until combined, being careful not to deflate the batter. 8. Fill the éclair cups just a bit more than half full. Bake until springy to the touch and light golden brown, 9 to 12 minutes. Cool in the pan for 1 minute only, and then remove from the pan, using a knife to loosen the sides. 9. Wipe out the pan, oil again, and repeat, using the remaining batter. Cool the cakes completely before filling. 10. For the Miso-Butterscotch Pudding: In a small bowl, whisk the eggs, vanilla, cornstarch, and ½ cup of the cream together. Set aside. 11. In a large nonreactive saucepan, combine the granulated sugar, corn syrup, water, and lemon juice and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the molasses, butter, and miso. 12. Simmer for a few minutes, and then add the milk and remaining 1 cup cream. Increase the heat to medium, add the egg mixture, and bring back to a boil, whisking vigorously. Reduce the heat to low and continue whisking until the mixture is bubbly and thick, about 5 minutes. 13. Remove the pudding from the heat, and strain through a fine mesh sieve into a glass bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let cool at least 30 minutes. 14. For the Ganache: Bring heavy cream to a boil. Remove from heat, add chocolate and stir constantly until melted. Store covered in the refrigerator. 15. To serve: Fill a squirt bottle or piping bag with the pudding. Turn the cakes over and carefully insert the bottle or piping tip into the flat underside of the cake. 16. Squeeze in three equal squirts to distribute the filling evenly. Turnover and glaze with ganache.

Source: Adapted from The Mighty Gastropolis: Portland: A Journey Through the Center of America's New Food Revolution, by Karen Brooks (Chronicle Books, 2012).

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CULINARY DEMONSTRATION RECIPES

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CHEESE TASTING TRAY

Calabro Ricotta Calabro Ricotta with Butter Aroma Nicasio Reserve Appenzeller

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NETWORKING BREAK

Verlasso Salmon Cakes with Herb Aioli Served on Richard Ginori Chieto Bianco Plate

Sponsored by:

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SALMON CAKES WITH HERB AIOLI Yield: 8 As An Appetizer Ingredients Amounts Herb Aioli Roasted or poached garlic 2 Tbsp. Mayonnaise ¾ cup Chives, finely chopped ½ Tbsp. Basil, finely chopped ½ Tbsp. Parsley, finely chopped ½ Tbsp. Chervil, finely chopped ½ Tbsp. Capers, drained, chopped 1 Tbsp. Salt as needed Ground black pepper as needed Salmon Cake Verlasso Salmon, cut into ¼” dice 5 oz. Verlasso Salmon, very finely chopped 5 oz. Shrimp, raw, cut into ¼” dice 3 oz. Egg white, beaten 1 ea. Red bell pepper, finely diced 1 Tbsp. Yellow bell pepper, finely diced 1 Tbsp. Green onion, finely diced 1 Tbsp. Lemon zest, finely grated 2 tsp. Jalapeno chile, seeded, minced 1 tsp. or as needed Mayonnaise 2 tsp. Capers, drained and chopped 2 tsp. Salt as needed Ground black pepper as needed Panko 1/3 cup + addition for dredging Olive oil as needed

Method 1. For the Herb Aioli: Mix everything together in a bowl. Store refrigerated and covered for up to 5 days. 2. For the Salmon Cakes: In a medium bowl, combine all the ingredients for the salmon mixture. It should just hold together and at the same time not be too dense and heavy. 3. Add more breadcrumbs or mayonnaise if needed. 4. Divide the mixture and pat to form into 8 cakes. Dredge the salmon cakes in remaining breadcrumbs that you've seasoned with salt and pepper. (The salmon cakes may be prepared in advance to this point. Store uncovered in the refrigerator for up to 4 hours.) 5. In a large sauté pan pour in oil to a depth of ⅛-inch. Heat the oil and sauté the cakes until golden brown, about 3 minutes per side. Serve immediately with a dollop of aioli. Note: In my restaurant days when we were filleting fresh salmon we always seemed to have a few small pieces left over. I created this recipe to take advantage of those little tidbits. I often will serve these cakes on a bed of savory salad greens and garnish them with a dollop of fresh salsa or an herb aioli, which I’ve done here. You’ll note that I call for the salmon to be both diced and finely chopped. This gives a nice texture to the finished cake.

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CULINARY DEMONSTRATION RECIPES

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CRISPY SHRIMP HEAD “CHICHARRON”

Ingredients Amounts

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

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

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GRILLED CLAMS WITH GARLIC AND CHILES Yield: 4 Portions Ingredients Amounts

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

Method 1. Heat green garlic and butter over low heat to melt and continue to warm over low heat for 10 minutes. 2. Place the scrubbed clams on a hot grill. Remove each clam as it opens. 3. Remove the top shells and spoon a little green garlic mixture on each. 4. Season with Maldon salt. 5. Serve on rock salt or green garlic tops.

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SEAWEED SALAD WITH PRESERVED LEMON AND BLACK SESAME

Ingredients Amounts

Black sesame seeds as needed Salt as needed Red dulse seaweed 1 oz. Wakame or sea lettuce 1 oz. Ogo seaweed 1 oz. Radish 1 bu. Green onion 4 ea. Lemon, juice of 1 ea. Preserved Meyer Lemons 1 ea. clean pith and flesh, diced (recipe follows) Espelette pepper as needed Sugar as needed Extra-virgin olive oil as needed

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

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PRESERVED MEYER LEMONS Yield: 8 Lemons Ingredients Amounts

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

Method 1. Wash the lemons very well. Cut each of the lemons crosswise ¾ the way through so the lemons are still intact, and remove all the seeds. Place 1 tablespoon of salt inside each lemon. 2. Place the lemon wedges in a very clean jar. Add the salt and the lemon juice, and mix well. Add more lemon juice if necessary to just cover the lemons. 3. Cover with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt more. Allow the lemons to “cure” for at least a week before using. 4. The lemons will stay preserved up to a month or more in the refrigerator. Rinse them under cold water and remove the seeds before using.

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RECEPTION

Passed Items Royal Dutch Veal Tongue Tostadas with Lemon Chimichurri and SupHerb Farms Cilantro Slaw

Geoduck Crudo with Wonderful Orange and Sweet Scarlett Grapefruit, Watercress, and Fennel

Wonderful Pistachio-Crusted Oysters with Charred Citrus Ailoi

Braised Pork Belly-Stuffed Onigiri with SupHerb Farms Ginger-Sesame Dipping Sauce

Seared Royal Dutch Veal Tataki Style with Citrus Ponzu Sauce and Shiso

Lemon Saffron Roasted Almonds

Cocktail Station

Health-Ade Ginger Lemon Kombucha Dark and Stormy

Rodney Strong Vineyards Rodney Strong Alexander Valley Cabernet Rodney Strong Chalk Hill Chardonnay Rodney Strong Russian River Estate Pinot Noir Rodney Strong Knight’s Valley Cabernet Charlotte’s Home Sauvignon Blanc Symmetry

Platters, plates and glassware generously provided by Libbey Foodservice

Sponsored by:

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VEAL TONGUE TOSTADAS WITH LEMON CHIMICHURRI AND CILANTRO SLAW Yield: 24 Each Ingredients Amounts

Royal Dutch Veal Tongue, trimmed 2 lb. Water 2 qt. White Onion, cut in quarters 1 ea. Carrots, peeled, cut in 1” pieces 1 cup Celery, cut in 1” pieces 1 cup Guajillo chile, seeded, cut in pieces 2 ea. Bay leaves 4 ea. Thyme, sprigs 8 ea. Clove 1 ea. Salt 1 ½ tsp. Black peppercorns 2 tsp.

Cilantro Slaw Cabbage, fine julienne 3 cups Green onions, julienne ¼ cup Cilantro, chopped 2 Tbsp. Lime juice 3 Tbsp.

Chimichurri Parsley, chopped 2 Tbsp. Oregano, chopped 1 Tbsp. Wonderful Lemon zest 1 tsp. Chimichurri 1 cup

Canola oil 2 Tbsp. Red onion, diced 1 cup Jalapeno, stemmed, minced 1 ea. or as needed Salt as needed Ground black pepper as needed

Corn tortillas, fried 12 ea. Avocado slices 12 ea. SupHerb Farms Micro cilantro 1 Tbsp.

Method 1. For the Veal Tongue: Place tongue in a medium saucepan with enough water to cover. Add white onion, carrot, celery, guajillo chile, bay leaves, thyme, clove, salt, and black peppercorns. 2. Bring to a boil, reduce to a simmer and cook, uncovered, 1 ½ to 2 hours, until tender.

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3. Transfer tongue to a cutting board, cover with a damp towel, and set aside to cool. Strain and reserve the stock for another use. 4. When cool, peel and discard skin of the tongue. Cut meat into 3- by ½-inch julienne strips. 5. For the Cilantro Slaw: Combine the cabbage, green onions and cilantro in a large bowl. Season with salt and pepper. Let sit for 30 + minutes to wilt. Drain well and add lime to taste. 6. For the Chimichurri: Combine all ingredients. Season with salt and pepper. 7. Heat canola oil in a large sauté pan over medium-high heat. Sauté the red onion until well browned, about 10 minutes. Stir in jalapeno and sauté 2 minutes longer. Set aside. 8. When ready to serve, heat oil or lard in a large non-stick or cast iron skillet set over medium-high heat until shimmering. 9. Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total. Season to taste with salt and pepper. 10. Add cooked onions and chiles. Taste and adjust seasoning with salt and pepper to taste. 11. Place warm tortillas on a work surface. Line each with a little cabbage, top with sautéed tongue mixture, avocado slices, chimichurri, and micro cilantro.

Note: You can use pre made chimichurri.

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GEODUCK CRUDO WITH ORANGE, GRAPEFRUIT, WATERCRESS, AND FENNEL

Ingredients Amounts

Fennel Oil Fennel seeds ¼ cup. Canola oil 1 cup Fennel, tops and bulb 1 ea. Parsley, leaves and stems ¼ bu.

Geoduck 1 ea. Wonderful Orange juice ½ cup Wonderful Lime juice ¼ cup Wonderful Orange segments 1 cup Wonderful Sweet Scarletts Grapefruit segments, cut in ½ ½ cup Fennel, shaved 1 cup Parsley leaves, torn ¼ cup Watercress leaves ½ cup Fennel oil 1 Tbsp. Fennel pollen 1 tsp.

Method 1. For the Fennel Oil: Lightly toast the fennel seeds over low heat in a small pot until aromatic. Add the fennel and oil. Heat to 160°F. Let infuse for 20 minutes. Chill. 2. Blanch the parsley in boiling water for 10 seconds, shock in an ice bath. Squeeze dry. Using a blender. Blend the parsley with the fennel oil. Let sit overnight. Drain through cheesecloth. 3. Heat a large pot of boiling salted water. Prepare a large ice bath. 4. Place the geoduck into the water for 10 to 15 seconds. Remove and shock. Using a small knife, remove the meat from the shell. Discard the innards. Peel the membrane from the foot, reserve the meat surrounding the shell’s edges for chowder. 5. Slice the meat paper thin. 6. Combine the juices, salt and pepper to taste. Toss ½ cup with the sliced geoduck. 7. Place the citrus segments, fennel, parsley and watercress in a bowl. Gently mix with the remaining juices. 8. Line the slices on a chilled plate. Intermittently top with some of the citrus fennel mixture. Drizzle with some of the juice, fennel oil and sprinkle with fennel pollen.

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PISTACHIO-CRUSTED OYSTERS WITH CHARRED CITRUS AIOLI

Ingredients Amounts

Charred Citrus Aioli Wonderful Orange, cut in half 2 ea. + plus additional Wonderful Lemon, cut in half 1 ea. + plus additional Egg yolk, pasteurized 1 oz. Garlic, mashed to a paste ½ tsp. Dijon mustard 1 tsp. Canola oil ½ cup Extra-virgin olive oil ½ cup Cayenne a pinch

Panko 2 cups Wonderful Pistachios, chopped 1 cup Parsley, chopped ¼ cup All-purpose Flour 2 cups Wonderful Orange zest 1 Tbsp. Egg, beaten 1 cup Oysters, shucked 12 ea.

Method 1. For the Charred Citrus Aioli: Heat a grill to medium high. Cut the oranges in half and place cut side down on the grill. Cook until well charred. Lightly char the skin. Let cool. Repeat with the lemons. 2. Once cool, zest the exterior and reserve the zest. Juice the oranges and lemons. 3. For the Aioli: Place the egg yolk, garlic and dijon in a bowl. Whisk together. Slowly add in the oils to emulsify. Thin with a little of charred citrus juice. 4. Make the emulsion very tight. Add the zest and juices as needed to flavor. 5. For the Oysters: Combine the panko, pistachios, and parsley in a large flat dish. 6. Combine the flour with orange zest. Season with salt and pepper. Place in a large flat dish. 7. Place the beaten eggs in a bowl on an ice bath. 8. Using the seasoned flour, eggs and pistachio panko mixture, coat the oysters using standard breading technique. 9. Preheat a fryer to 350°F. Deep fry the oysters until cooked through and golden brown. Drain on paper towel lined baking sheet. 10. Line a platter with grilled citrus slices. Place an oyster on top and top with a little dollop of the charred citrus aioli.

Note: Serve on platter lined with slices of grilled lemons and oranges.

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BRAISED PORK BELLY-STUFFED ONIGIRI WITH SESAME DIPPING SAUCE Yield: 20 Pieces Ingredients Amounts

Sushi Rice Japanese Rice 3 cups Rice vinegar ½ cup Sugar 2 Tbsp. Salt 1 tsp. Konbu, small pieces 1 pc.

Green onion, chopped fine ¼ cup Furikake ¼ cup

Sake and Ginger Braised Pork Belly 1 lb. (recipe follows), cut in ½ oz cubes Oil for deep frying as needed Furikake 1 oz. Soy sauce powder 1 oz.

Ginger Sesame Dipping Sauce Brined Sesame seeds (recipe index) 2 Tbsp. Soy sauce ¾ cup Korean rice wine (soju) ¾ cup Rice vinegar ¾ cup Sesame oil 3 Tbsp. Lemon juice 6 Tbsp. Ginger, minced 1 Tbsp. Garlic, chopped 2 Tbsp. Green onion, chopped 4 Tbsp. Chile, chopped 2 ea. Sugar 4 tsp.

Method 1. For the Sushi Rice: Place rice in large bowl, fill with cool water. Gently stir rice, drain. Repeat process until water remains clear. Cover rice with cool water and soak 1 hour, drain well. Place on lined sheet tray and allow to air dry 30 minutes. 2. Combine vinegar, sugar, salt, and konbu in small saucepan, heat over low heat stirring to dissolve sugar and salt –do not let mixture boil. Cool to room temperature and hold. 3. Combine drained rice with measured water in 2-inch full hotel pan. Steam until rice is almost completely cooked, about 25 minutes. Rest at room temperature for 10 minutes.

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4. Transfer rice to wooden hangiri, drizzle with vinegar mixture, using wooden rice paddle “cut” and fold rice with horizontal strokes as rice is fanned, continue process until mixture has cooled and takes on shiny appearance. 5. Transfer finished rice to appropriate pans, cover with damp towels, and hold at room temperature until ready to use green onions and furikake. 6. Take pork cube and enclose completely in a ½-inch thick layer of rice. Place in a single layer on a baking sheet. 7. To make the dipping sauce: Combine all the sauce ingredients. Mix well and then place in a serving bowl. 8. Preheat a deep fryer to 375°F. Deep fry rice balls until golden brown. Drain well on a parchment lined baking sheet. Sprinkle with furikake and teriyaki powder. 9. Serve with Sesame Dipping Sauce.

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SAKE AND GINGER BRAISED PORK BELLY Yield: 100, 2 Ounce Portions Ingredients Amounts

Pork Rub Pork belly 15 lb. Togarashi 1 cup Five spice 1 cup Salt 3 Tbsp. +1 tsp. Ground black pepper 3 Tbsp. +1 tsp.

Sake Ginger Braising Liquid Sake 1 gal. Water 1 gal. Ginger, sliced 4 oz. Star anise 12 ea. Cinnamon stick 4 ea. Garlic cloves 20 ea. Sugar 6 cups Dark soy 6 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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SEARED VEAL TATAKI STYLE WITH CITRUS SAN BAI SU AND SHISO Yield: 12 Portions Ingredients Amounts

Brine Brown sugar ½ cup Salt ½ cup Ginger, sliced ¼” thick 8 pc. Garlic cloves 8 ea. Five spice 1 tsp. Water 2 ¼ qt.

San Bai Su Soy sauce, light ¼ cup Mirin ¼ cup Rice vinegar ¼ cup Ginger, grated 1 Tbsp. Lemon zest 1 tsp.

Brined Sesame Seeds Sesame seeds 1 cup Water 1 qt. Salt 3 ½ Tbsp.

Veal Tataki Royal Dutch Veal top round, cap off 2 lb. Teriyaki Sauce, low sodium ½ cup Sake, alcohol burned off 2 Tbsp. Soy sauce, light 2 Tbsp. Ginger, grated 1 Tbsp. Garlic, grated 1 Tbsp. Green onions, chopped 1 Tbsp.

Shiso leaves 12 ea. Daikon sprouts 1 pk. Cucumber, julienne ¼ cup Carrots, julienne ¼ cup Green onion, sliced thin on bias 1 Tbsp. Yuzu kosho ½ tsp. Sesame seeds, brined 1 Tbsp.

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Method 1. For the Brine: Combine the sugar, salt, ginger, garlic, and five spice with 2 cups water. Bring to a simmer, cook for 5 minutes. Add 2 quarts ice water. Let cool. 2. For the San Bai Su: Combine all ingredients in a small sauce pan. Bring to a simmer. Remove from heat, let infuse for 30 minutes. Strain. 3. For the Brined Sesame Seeds: Combine the water and salt. Stir until dissolved. Add the sesame seeds and brine for 15 minutes. Drain well. 4. Place the sesames seeds in a dry sauté pan (no oil) and cook until dry and light tan in color. 5. For the Veal: Cut the veal into 1” by 4” x 8” long planks (with the grain). Place in the brine for 1 to 2 days. 6. Combine the teriyaki sauce, sake, soy sauce, ginger, garlic, and green onions in a small pot. Bring to a simmer, remove from heat. Let cool. 7. Remove the veal from the brine. Brush with the teriyaki mixture. Let temper to room temperature for 20 minutes. 8. Over an open flame or in a hot pan with a little oil, sear the meat all over until rare to medium rare. Let rest. Slice thin. 9. Place a leave of shiso on a flat surface, top with a slice of veal. Place julienne cucumbers, carrots, and daikon sprouts on top, wrap the veal around the vegetables. Top with a little green onion, yuzu koshu, sprinkled of brined sesame seeds and a drizzle of san bai su.

Note: The julienne veg should be cut the same length.

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LEMON SAFFRON ROASTED ALMONDS Yield: 4 Cups Ingredients Amounts

Lemon juice 2/3 cup Saffron, ground ½ tsp. Water, boiling 2/3 cup Almonds 1 1/3 cup Olive oil 3 Tbsp.

Salt 1 ½ tsp. Citrus acid 1 tsp.

Method 1. Combine saffron and boiling water. Let steep until cool. Combine the saffron water and lemon juice. Place the almonds and saffron liquid in a Ziploc bag. Remove all air and toss to combine. 2. Turn periodically to make sure all areas are coated with the liquid. Let sit for 1 hour minimum to overnight. Do not soak more than 20 hours. Drain the liquid. (you can reserve the liquid) 3. Preheat the oven to 350°F. Place the almonds on a baking sheet in a single layer. Bake for approximately 10 minutes. 4. Combine the oil, salt, and citric acid in a large bowl. Add the almonds, stir with a spoon to coat all. Spread them in a thin layer on the baking sheet and bake another 10 to 15 minutes until golden brown. 5. Let cool.

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LEMON GINGER KOMBUCHA DARK AND STORMY Yield: 1 Each Ingredients Amounts

Dark rum 2 oz. Ginger purèe 1 Tbsp. Szechuan peppercorns (optional) a pinch Agave syrup 1 tsp. Lemon juice ½ oz. Health-Ade Lemon Ginger Kombucha 6 oz. Lemon wheel, garnish 1 ea.

Method 1. In an ice-filled cocktail shaker, combine the rum, ginger purèe, Szechuan pepper (if using), agave, and lemon juice, adjusting lemon and pepper to taste. 2. Cover and shake thoroughly. 3. Strain into a double rocks glass filled with ice. 4. Top with Lemon Ginger Kombucha. 5. Garnish with the lemon wheel.

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FRIDAY, MARCH 10TH

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NAPA VALLEY BREAKFAST

Breakfast Fideo with Pork and Mushroom Sausage, Trumpet Royal Mushrooms, Chard, and Poached Eggs, featuring Barilla® Whole Grain Angel Hair Pasta

Torta de Pasta featuring Barilla® Spaghetti with Mushroom Sugo, Duck Confit, Garden Greens, Poached Eggs, and Kale Pesto Yogurt

Charcuterie Board Jamon Sec, Saucisson Sec aux Cèpes, Saucisson Sec aux Herbes de Provence, Rillettes de Porc, Cornichons Piquants, Petits Poivrons, Carmody, Mt Tam, Cucumbers, Oven-Dried Tomatoes, Pickled Radishes, Pickled Onions, Whole Grain Breads

Strawberry, Mandarin, and Mango Smoothie

Strawberry and Blueberry Parfaits with Chocolate, Almond, Goji Berry Granola, and Vanilla Greek Yogurt

Pistachio Citrus Brioche

Blackberry, Lemon and Thyme Muffins

Apple and Dried Cherry Noodle Pudding, featuring Barilla® Extra Wide Egg Noodles

Sponsored by:

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BREAKFAST FIDEO WITH TRUMPET ROYAL MUSHROOMS, CHARD, AND POACHED EGGS Yield: 8 to 10 Portions Ingredients Amounts

Canola oil, plus more for greasing ¼ cup Barilla® Whole Wheat Angel Hair, 8 oz. broken into 3" pieces Trumpet Royal mushrooms, cut in 1” 2 cups Chard, cut in 1” pieces 2 cups Garlic, minced 1 Tbsp. Chipotle chiles in adobo, minced 4 ea. Garlic cloves 4 ea. Tomatoes, canned in juice, crushed 15 oz. White onion, roughly chopped 1 cup Vegetable stock 1 cup + additional Avocado, sliced 1 ea. Cotija, crumbled ¼ cup Yogurt ¼ cup Poached egg 6 ea. Cilantro, minced 2 Tbsp. Salt as needed Ground black pepper as needed

Method 1. Heat oven to 350°F. 2. Grease an 8" x 8" baking dish with oil; set aside. Heat oil in a 12-inch sauté pan over medium-high heat. Working in two batches, add pasta and cook, stirring, until lightly browned and toasted, about 4 minutes. 3. Using a slotted spoon, transfer to paper towels to drain; set aside. 4. Heat the sauté pan over medium high heat; add 1 tablespoon canola oil and mushrooms. Sauté over medium high heat until the mushrooms are caramelized. Season with salt and pepper. 5. Add the chard and cook until just wilted. Add 1 tablespoon garlic and sauté until aromatic. Remove from pan. 6. Purée chipotles, garlic cloves, tomatoes, and onion in a blender until very smooth, at least 2 minutes. Return skillet to heat, and add tomato purée a little bit at a time, cooking the sauce to a paste prior to each addition. 7. Cook, stirring constantly, until almost all liquid is evaporated, about 20 minutes. Be careful not to burn the fond. 8. Add stock, and cook, stirring, for 1 minute. Add noodles and vegetables, stir to combine, and season with salt and pepper. Transfer to baking dish, and cover with foil; bake until pasta is tender and sauce is absorbed, about 10 minutes. 9. Divide among serving plates, sprinkle with Cotija, and drizzle with yogurt; top with a poached egg. Sprinkle with minced cilantro before serving.

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TORTA DE PASTA WITH MUSHROOM SUGO, DUCK CONFIT, GARDEN GREENS, POACHED EGGS AND KALE PESTO YOGURT

Ingredients Amounts

Mushroom Sugo Extra-virgin olive oil 5 Tbsp. + additional Assorted mushrooms, such as 1 lb. shiitake, trumpet royal, crimini, and hen of the woods, chopped or torn into halves or quarters Salt as needed Ground black pepper as needed Shallots, minced 3 ea. Garlic cloves, sliced 4 ea. Tomato paste 2 Tbsp. Thyme sprigs 4 ea. Bay leaf 1 ea. Dry white wine ½ cup Chicken stock 3 cups Parsley, chopped ¼ cup

Kale Pesto Yogurt Kale Pesto ¼ cup Yogurt, greek 1 cup

Eggs 4 ea.

Duck confit, removed from bone 8 oz. Chard, or kale, cut in 1”x2” pieces 1 bu. Lemon zest ½ tsp. Salt as needed Ground black pepper as needed Torta De Pasta (recipe follows) 8 ea. Olive oil, good quality for drizzling as needed

Method 1. For the Mushroom Sugo: Heat a large sauté pan over medium-high heat. Drizzle in about 2 ½ tablespoons of the olive oil, gently swirling the pan so that the oil is evenly distributed. 2. Add about half of the mushrooms, enough to cover the bottom of the pan. Cook the mushrooms, without stirring, until well seared on the bottom.

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3. With a spatula, flip the mushrooms and continue cooking until well seared on the other side. 4. Once the mushrooms are well caramelized, season with salt and pepper, and transfer to a plate. Repeat with the remaining mushrooms and another 2 ½ tablespoons of oil, and set aside. 5. In the same pan, sauté the shallots and garlic, adding a bit more olive oil if needed, until translucent but not browned, about 3 minutes. 6. Stir in the tomato paste and cook until it begins to brown around the edges. Add the thyme and bay leaf. 7. Add the wine and cook, stirring with a wooden spoon to scrape up any bits stuck to the bottom of the pan, until the wine has reduced by about three quarters. 8. Add the stock, bring to a simmer, and return the mushrooms to the pan. Simmer very gently until the sauce has reduced by half and the mushroom flavor is pervasive, 10 to 15 minutes. 9. Remove the bay leaf and add the parsley. 10. For the Kale Pesto Yogurt: Combine ingredients in a small bowl. Adjust seasoning with salt and pepper. 11. For the Eggs: Bring a large sauté pan filled with salted water to a simmer over medium heat. 12. Just before serving, crack the eggs into ramekins or small cups. Slip the eggs into the simmering water and cook until the whites are just set but the yolks are very runny, 4 to 6 minutes. 13. To Serve: Heat the sugo, stir in the duck confit, greens and lemon zest. Adjust seasoning with salt and pepper. 14. Heat the Torta De Pasta. Top with a ¼ cup of the sugo mixture. Top with a poached egg, drizzle with Kale Pesto Yogurt.

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TORTA DE PASTA Yield: 1 each 9” Pan Ingredients Amounts

Barilla® Spaghetti, cooked 8 oz. Sun-dried tomatoes, oil packed, ½ cup chopped Eggs, large 4 ea. Salt 1 ½ tsp. Ground black pepper ½ tsp. Parmesan, grated ¾ cup Fontina, grated ¾ cup Butter 1 Tbsp. Olive oil 1 Tbsp.

Method 1. Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. 2. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on. 3. In a large bowl, whisk the eggs, salt, pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat. 4. Preheat the broiler. Melt the butter and oil in a 9 ½-inch diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. 5. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature. 6. Invert the torta onto a platter. Cut into wedges.

Source: foodnetwork.com.

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CHARCUTERIE PLATTER

Ingredients Amounts

Jambon Sec as needed Chorizo, sliced thin as needed Saucisson Sec aux Cèpes as needed Saucisson Sec aux Herbes de Provence as needed Rillettes de Porc as needed Cornichons as needed Petits Poivrons as needed Cornichons piquants as needed Moutarde de Dijon as needed Moutarde à l’Ancienne as needed Crostini as needed Pickled Radishes (recipe index) as needed Pickled Red Onions (recipe index) as needed Carmondy, sliced as needed Wagon Wheel Cheese, sliced as needed Mt Tam, cut in half as needed Slow Roasted Tomatoes (recipe follows) as needed Cucumbers, sliced

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

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SLOW ROASTED TOMATOES

Ingredients Amounts

Tomatoes, halved, seeded 2 lb. Olive oil 2 Tbsp. Salt ¼ tsp. Ground black pepper ½ tsp. Oregano leaves, chopped ½ Tbsp. Thyme, chopped ½ Tbsp.

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

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STRAWBERRY, MANDARIN, AND MANGO SMOOTHIE Yield: 17 Half Cup Portions Ingredients Amounts

Strawberries, frozen 2 cups Mandarin segments, frozen 1 ¾ cups Mango pieces, frozen 1 ¾ cups Vanilla yogurt, non-fat 4 cups Pineapple juice 4 cups Ice cubes 2 cup

Method 1. Place all the ingredients in a blender. Process until smooth. 2. Pour blended smoothie mixture into serving cups and place lids on top.

Note: If the smoothie is too thick, thin with more yogurt and milk.

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STRAWBERRY AND BLUEBERRY PARFAITS WITH CHOCOLATE, ALMOND, AND GOJI BERRY GRANOLA, AND VANILLA GREEK YOGURT Yield: 16 Portions Ingredients Amounts

Chocolate Goji Berry Granola Oatmeal 3 ½ cups Almonds, toasted 8 oz. Coconut flakes ½ cup Sunflower seeds 4 oz. Honey ½ cup Molasses ¼ cup Canola oil ¼ cup Almond butter, smooth 2 Tbsp. Cinnamon 1 ½ Tbsp. Ground allspice ¼ tsp. Cayenne ⅛ tsp. Goji berries 1 cup

Vanilla yogurt 8 cups Strawberries, cut in ¼ 2 cups Blueberries 4 cups

Method 1. For the Chocolate Goji Berry Granola: Heat oven to 325°F and prepare a sheet pan with a silicone liner or with nonstick spray. 2. In a large bowl, mix together oatmeal, almonds, coconut, and sunflower seeds. 3. Stir together honey, molasses, canola oil, and almond butter in a microwave-safe bowl. 4. Heat in 30-second increments, stirring in between, until the mixture is smooth and pourable. 5. Pour all at once over the oatmeal and almond mixture, add the spices, and stir until ingredients are well combined. 6. Spread mixture onto the sheet pan and cook for 20 to 25 minutes, stirring halfway, or until the mixture turns brown and begins to crisp. 7. Remove the granola from the oven and cool slightly, then stir in raisins. Once completely cooled, add in the goji berries. Granola can be stored in an airtight container for up to 3 weeks. 8. Arrange 8 bowls for making individual parfaits on the counter. 9. Spoon ½ cup of the yogurt into the bottom of each bowl. 10. Spoon over 2 tablespoons of strawberries and blueberries over the yogurt and 2 tablespoons of granola.

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PISTACHIO CITRUS BRIOCHE Yield: 10 Pounds, 11 Ounces Ingredients Amounts

Milk @ 95ºF 8 oz. Instant yeast 1 oz. Bread flour 3 lb. High gluten flour 1 lb. Salt 1½ oz. Sugar 7 oz. Eggs 2 lb. Egg, yolks 8 oz.

Butter (cold, pounded) 3 lb. Total amount 10 lb. 11 oz.

Orange Zest ¼ cup Candied Orange Rind, minced 2 cups Pistachios, chopped 2 cups

Method 1. Combine milk and yeast and add a small amount of flour to form a sponge. 2. Place remaining flour and dry ingredients on top, rest in warm area until sponge rises and breaks through the dry ingredients, about 30 minutes. 3. Add the first eggs, mix on speed 1 until incorporated (7 minutes to develop gluten), slowly add remaining egg yolks and continue to mix until eggs are absorbed. 4. Mix on speed 2 until the gluten is well formed, about 3 minutes. 5. While mixing on speed 2 slowly add butter in small pieces. Stop the mixer and scrape the bowl. Add in the zest, candied orange, and pistachios 6. Mix for another 3 minutes on speed 2. Allow to bulk ferment covered on the bench for 30 minutes. Retard. Punch down after 1 hour. 7. For brioche a tete divide into 1.75 ounce pieces, shape and place into buttered brioche a tete molds. 8. Proof until ¾ greater than original size, egg wash. 9. Bake at 325°F in a convection oven for 15 to 20 minutes, until golden.

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BLACKBERRY, LEMON, AND THYME MUFFINS Yield: 16 Each Ingredients Amounts

Crumble Cake flour 1 cup Sugar ¼ cup Thyme, chopped 1 tsp. Baking powder ½ tsp. Salt ½ tsp. Butter, cut into ¼” cubes 6 Tbsp. Egg yolk 1 ea.

Muffin All-purpose flour 1 cup + 2 Tbsp. Cake flour 1 cup Baking powder 1 tsp. Baking soda ¾ tsp. Salt 1 tsp. Butter, room temperature ½ cup Sugar 1 cup Eggs, large 2 ea. Vanilla extract 1 tsp. Buttermilk 1 cup Lemon zest, finely grated 2 Tbsp. Blackberries 6 oz. halved lengthwise Thyme, chopped 1 tsp.

Method 1. For the Crumble: Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. Can be made 3 days ahead. Cover and keep chilled. 2. For the Muffins: Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. 3. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2 to 3 minutes longer. 4. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3 to 4 minutes. 5. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix). 6. Toss blackberries and thyme with 2 tablespoons of flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices.

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7. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. 8. Top each large muffin with 2 tablespoons of crumble or each small muffin with 1 rounded tablespoon of crumble. 9. Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. 10. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature.

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APPLE AND DRIED CHERRY NOODLE PUDDING

Ingredients Amounts

Barilla® Egg noodles, wide 1 lb. Dried sour cherries (4 ounces), chopped ¾ cup Heavy cream 2 cups Ricotta cheese 2 cups Eggs, beaten 4 ea. Egg yolk 2 ea. Sugar ¾ cup + 3 Tbsp. Vanilla bean, seeds scraped 1 ea. Apples, diced, sautéed in butter 4 cups

Corn flakes, coarsely crushed 3 cups Almonds halves, finely chopped ½ cup Butter, melted 3 Tbsp. Salt a pinch

Method 1. Preheat the oven to 350°F. In a large pot of boiling salted water, cook the egg noodles until al dente. Drain the noodles, reserving 1 cup of the cooking water. 2. Add the chopped sour cherries to the reserved cooking water and let stand for 5 minutes. 3. In a large bowl, whisk the heavy cream with the ricotta cheese, beaten eggs, egg yolks, ¾ cup of the sugar, and the vanilla seeds. 4. Drain the dried cherries and add them and the apples to the bowl. Stir in the noodles. Pour the noodle mixture into a 9-by-13-inch ceramic baking dish. 5. In another bowl, toss the crushed corn flakes with the chopped almond, melted butter, a pinch of salt, and the remaining 3 tablespoons of sugar. 6. Scatter the corn-flake mixture over the noodles and bake in the center of the oven for about 45 minutes, until the noodle pudding is set and the topping is golden. Transfer the pudding to a rack and let cool slightly before serving.

Note: The noodle kugel can be refrigerated for up to 3 days. Bring to room temperature and rewarm before serving.

Source: Adapted from foodandwine.com.

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CULINARY DEMONSTRATION RECIPES

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CHICKEN LIVER CREAM Yield: 1 Quart Ingredients Amounts

Chicken livers 1 lb. Garlic clove, minced 1 ea. Shallot, minced 1 ea. Thyme leaves, picked 1 tsp. White wine ½ cup Armagnac ½ cup Chicken stock 2 cups Heavy cream 1 cup

Method 1. Clean chicken livers of sinew. 2. Rinse chicken livers under cold water. 3. Pat livers dry, and season with salt and pepper liberally. 4. Sear them in a smoking hot sauté pan. 5. Lower heat to medium and add garlic, shallot, and thyme. Sweat for 30 seconds, stirring so nothing burns. 6. Remove all ingredients from the pan and rest on a plate. 7. Return pan to heat and deglaze with white wine and armangac, scraping the bits off the bottom of the pan. 8. Add chicken stock and cream and bring to a simmer. 9. Take all ingredients and put in a blender. Start on low and gradually increase the speed, blending until all ingredients are completely incorporated and smooth. 10. Pass through a chinois or hand strainer and chill.

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CHICKEN THIGH CONFIT

Ingredients Amounts

Spanish onion, large 1 ea. Shallot ½ ea. Garlic clove 2 ea. Bay leaf 1 ea. Thyme sprig 1 ea. Parsley, stems on 1 bu. Ground black pepper 1 Tbsp. Salt 4 Tbsp. Chicken thigh, skin on 8-10 ea.

Rendered duck fat 1 qt. Parsley sprigs 3 ea. Bay leaf 1 ea. Garlic clove 1 ea. Black peppercorn 1 Tbsp.

Method 1. Peel the onion, shallot, and garlic. Chop them very roughly to fit in a food processor. Wash the parsley. 2. In a food processor, blend the onion, shallot, garlic, bay leaf, thyme, parsley, pepper and salt until it forms a rough paste. 3. Slather the paste onto the chicken thighs and refrigerate, covered, for 24 hours. 4. Preheat the oven to 95°C (203°F). 5. Wipe the chicken thighs cleans of the herb paste and place in a deep sided, over safe pan. 6. Melt the duck fat. It should be fluid, not hot. Pour over the chicken to submerge completely. Add the parsley, bay leaf, garlic clove, and black peppercorns. 7. Cover the pan in tin foil. Bake in the low oven until Chicken is tender all the way through and comes close to falling off the bone. Remove from the oven and allow to cool completely. It will take 3 or more hours to cook.

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STUDENT NETWORKING BREAK

Salmon Poke on Crispy Tapioca Crisps, featuring Kikkoman Preservative-free Poke Sauce

Sesame Edamame featuring Kikkoman Preservative-free Poke Sauce

Sponsored by:

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SALMON POKE ON CRISPY TAPIOCA CRISPS Yield: 12 Portions Ingredients Amounts

Pickled Cucumbers Cucumbers, sliced thin 4 cups Salt as needed Kikkoman Rice Vinegar ¼ cup Sugar 1 Tbsp.

Sriracha Mayonnaise Mayonnaise 1 cup Kikkoman Sriracha Hot Chile Sauce 2 Tbsp. Lime, juice of 1 ea. Kikkoman Soy Sauce as needed

Poke Sauce Kikkoman Preservative-Free Poke Sauce 4 Tbsp. Kikkoman Light Soy Sauce 4 Tbsp. Kikkoman Rice Vinegar 1 Tbsp. Kikkoman Sesame Oil 2 Tbsp.

Salmon, boneless, skinless, bloodline 2 lb. removed, cut ½” cubes Ogo or Hijiki, chopped ½ cup Green onions, sliced thin ½ cup Sesame Seeds, brined (recipe index) ¼ cup. Black Sesame Seeds, brined 2 Tbsp. (recipe index)

Tapioca Crisps (recipe follows) as needed Sriracha Mayonnaise (recipe above) 1 cup Pickled Cucumbers (recipe above) 1 cup Furikake ¼ cup Hawaiian Sea Salt as needed

Method 1. For the Pickled Cucumbers: Toss the cucumbers with salt. Let sit for 20 minutes. Drain off excess liquid. Combine with rice vinegar, sugar, and salt to taste. Let sit for 30 minutes. 2. For the Sriracha Mayonnaise: Mix the ingredients in a bowl until smooth and taste for seasoning. Adjust as necessary. 3. For the Poke Sauce: Combine all ingredients in a bowl. 4. Place the salmon in a bowl. Add the seaweed, green onions, and sesame seeds. 5. Add the poke sauce and gently mix. Adjust seasoning with poke sauce and salt. 6. To Assemble: Place a tapioca crisp on a flat surface. Top with a teaspoon of Sriracha Mayonnaise. Top with a tablespoon of salmon poke. Garnish with Pickled Cucumber, furikake, and Hawaiian sea salt.

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FURIKAKE TAPIOCA BATTER Yield: 12 Portions Ingredients Amounts

Tapioca Starch 15 oz. All-purpose Flour ½ cup Eggs, whole 4 ea. Hot water 1 – 1 ½ cup Half & Half 1 cup Furikake 1 ¼ cup Cayenne 2 Tbsp. Salt as needed

Method 1. In a large stainless steel mixing bowl, add starch, flour, eggs, hot water, and half & half. Mix well till all lumps are out. 2. Add furikake and cayenne pepper and 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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SPICY SESAME EDAMAME Yield: 12 Portions Ingredients Amounts

Edamame in Shell 2 cups Kikkoman Toasted Sesame Oil 2 Tbsp. Kikkoman Preservative-Free Poke Sauce 3 Tbsp. Garlic, minced 1 tsp. Salt as needed Ground black pepper as needed

Method 1. Cook edamame according to package directions, drain, pat dry and set aside. 2. In a pan over high heat, add Kikkoman Toasted Sesame Oil. When the oil is hot, carefully add the edamame and fry, stirring frequently, for about 4 minutes until slightly charred. 3. Add Kikkoman Poke Sauce and combine. Continue to cook, stirring frequently, until sauce becomes reduced and slightly sticky. 4. Add minced garlic, stir until well combined. 5. Season with salt and pepper.

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FAMILY-STYLE LUNCH

PLATED ITEMS Clam and Geoduck Chowder with Smokey Bone Marrow

OOOH!Mami Veal and Mushroom Blended Burger Winner of the 2015 CIA Student Burger Bash Competition

Hoisin Sesame Lamb Riblets

FAMILY-STYLE ITEMS Broccolini with Tofu, Sesame Soy, and Sichuan Almonds

Roasted Romanesco and Cauliflower with Pistachios and Pomegranates

Escarole and Red Watercress Salad with Shaved Radish, Fennel, and Treviso

BEVERAGE Raspberry Yuzu Mock-jito

Family-Style platters generously provided by Steelite International America

Sponsored by:

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CLAM AND GEODUCK CHOWDER WITH SMOKED MARROW BONES Yield: ¾ Gallon Ingredients Amounts

Butter 6 Tbsp. Bacon, diced ½ cup Garlic, chopped 2 ½ tsp. Red pepper flakes ½ tsp. Onions, diced 1 cup Carrot, peeled, small dice ½ cup Celery, small dice ½ cup White wine 2 cups Heavy cream 2 cups Milk 1 cup Sambal olek 2 tsp. Salt as needed Ground black pepper as needed Potato, small dice 1 ½ cups Clams, manila, purged 1 lb. Geoduck, small dice 1 lb.

Garnish Smoked Beef Marrow Bones 6 ea. (recipe follows) Maldon salt as needed Toasted Garlic Bread Crumbs as needed (recipe follows) Green onion, sliced very thin 1/3 cup Parsley, chopped 2 Tbsp.

Method 1. In a large, heavy pot over medium heat combine the butter and bacon, cook until the bacon starts to brown, about 5 minutes. 2. Add the garlic and red pepper flakes, and cook, stirring occasionally, until the garlic is lightly browned, about 2 minutes. Immediately add the onion, carrot, and celery and cook, stirring occasionally, until the onion is translucent, about 5 minutes. 3. Stir in the wine. Bring to a boil, skimming away any impurities or foam that rise to the top, reduce by three quarters. 4. Add the cream and milk. Bring to a boil, then add the sambal oelek; season with 2 ½ teaspoons salt and ½ teaspoon pepper. Add the potatoes and bring the mixture up to a simmer. Taste and adjust seasoning, if necessary, remove from heat. 5. At this point you can cool the chowder base in the pot and refrigerate for up to 4 days until ready to use.

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6. Preheat the oven to 450°F. Place the prepared smoked marrow bones on a baking sheet and roast until heated through. 10 to 15 minutes. 7. Watch carefully to avoid overheating, which would cause too much of the marrow to render out of the bones. Keep warm. 8. Meanwhile, add the clams to the chowder base cover and bring to a boil over medium heat. Reduce to a simmer and cook until the shells have all opened, about 5 minutes. Discard any clams that have not opened. 9. Add geoduck and warm through. Taste and adjust the seasoning, if necessary. 10. To serve, divide the chowder among six warmed soup bowls. Sprinkle each warm marrow bone with sea salt, then sprinkle with the bread crumbs to cover. Place one bone on the side of each bowl, then garnish bowl with the green onion and parsley. Serve immediately.

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

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SMOKED VEAL MARROW BONES

Ingredients Amounts

Veal Marrow Bones, 4” long 6 ea. split lengthwise

Method 1. Cover the marrow bones in salted water and refrigerate overnight. Drain and replace the water 2 to 3 times a day for 2 days. 2. After soaking for 2 to 3 days, remove from water and pat dry. 3. Prepare a smoker with mesquite wood chips and preheat to 200°F. Smoke the bones until caramel colored, about 1 hour, refrigerate until ready to use.

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

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TOASTED GARLIC BREAD CRUMBS Yield: ½ Cup Ingredients Amounts

Bread crumbs, coarse, fresh ½ cup Garlic, minced ½ tsp. Salt ⅛ tsp. Extra-virgin olive oil 2 tsp.

Method 1. Preheat a heavy pan over medium heat. Add the bread crumbs, then sprinkle in the garlic and salt, and drizzle the oil on top. 2. Reduce the heat to low and cook, gently stirring the bread crumbs, making sure to scrape down the sides often. Continue cooking until the bread crumbs have turned a golden brown color and the garlic smells toasty, 7 to 8 minutes. 3. Remove from the heat and immediately transfer to a large dish to prevent burning. Let cool completely. Store in an airtight container in the refrigerator.

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

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OOOOH!MAMI BURGER Yield: 20 Sliders Ingredients Amounts

Mushroom Blend Extra-virgin olive oil 3 oz. Crimini mushrooms 1 lb. Shiitake mushrooms 1 lb. Portabellini mushrooms 1 lb. Mushroom powder 1 ½ tsp. Salt as needed Ground black pepper as needed

Blended Burger Canola oil 1 oz. Onion, minced 1 ½ lb. Ground veal, 85/15 3 lb. Bacon, chopped 4 oz. Roasted garlic, mashed to a paste 2 Tbsp. Pimentón dulce 2 Tbsp. Worcestershire Sauce 1 Tbsp. Parsley, chopped 2 oz. Chives, chopped 2 oz. Eggs 3 ea. Salt as needed Ground black pepper as needed

Tomato, sliced 4 ea. (20 slices) Kewpie Style Mayonnaise ½ cup (recipe follows) Gruyere cheese, sliced thin 20 pc. Whole Wheat Slider Bun 20 pc.

Watercress, red and green 4 cups Lemon juice 1 oz. Canola oil 3 oz. Truffle oil 1 tsp. Salt as needed

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Ground black pepper as needed Method 1. For the Mushroom Blend: Preheat the oven to 450°F. 2. In a large bowl, combine the olive oil, mushrooms, salt, and pepper; toss to combine. 3. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in an even layer to ensure even roasting. 4. Place in the preheated oven and roast for 20 minutes, stirring every 5 minutes to ensure evening browning. Remove and cool. 5. Grind with a coarse die plate in chilled meat grinder. Adjust seasoning as needed. 6. For the Blended Burgers: Cook the onions in oil until translucent. Cool. 7. Combine all the burger ingredients in a large bowl. Grind through the meat grinder with a large die plate. Chill. Form into patties. 8. For the Caramelized Onions: Heat the oil in a sauté pan. Add the onions and caramelize. 9. Add the mustard seed, brown sugar, vinegar, thyme, and water. Stir to combine, then cover the pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20 minutes. 10. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. 11. A little more water can be added if needed. Taste the jam, and add lemon, salt and pepper if necessary. 12. To Serve: Heat a griddle. Add 1 ounce of oil, spread over the top of the griddle. Place the burger on top and cook on both sides until medium rare. 13. Cut the bun in half. Toast lightly. Spread with mayonnaise. Place a slice of tomato on the bottom bun. Top with the burger. 14. Spread the burger with caramelized onions and a slice of cheese. Place under the broiler to melt the cheese. 15. Place the watercress’s in a bowl. Sprinkle with salt and pepper. Drizzle with lemon juice and the oils. Toss gently. Place the watercress on top of the melted cheese and top with the top bun.

Source: Adapted from Winner of CIA 2016 Burger Bash Recipe.

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KEWPIE STYLE MAYONNAISE

Ingredients Amounts

Rice vinegar 2 Tbsp. Hon Dashi ⅛ tsp. Malt vinegar 1 Tbsp. Japanese mustard powder ½ tsp. Garlic, minced ⅛ tsp. Mayonnaise 1 cup Salt as needed Sugar as needed

Method 1. Combine all ingredients in a bowl. Adjust seasoning with salt, and sugar.

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WHOLE WHEAT SLIDER BUN Yield: 10 Pounds, 14 Ounces Ingredients Amounts

Water 3 lb. 6 oz. Instant yeast 2 oz. Milk powder 4 oz. Eggs 10 oz. Bread flour 2 lb. High extract whole wheat flour 1 lb. Whole wheat medium flour 1 lb. Multi grain flour 12 oz. Salt 2 oz. Honey 6 oz. Oil 12 oz.

Method 1. Place water and yeast in a bowl and stir to dissolve. 2. Add milk powder to the water and yeast mixture and stir to dissolve. 3. Add all other ingredients, mixing on low speed for 3 minutes until the flour is incorporated. 4. Mix for 6 to 8 minutes or until the dough is properly developed. Cover and place in a warm area to ferment for about 1 hour, folding down after 30 minutes. 5. Turn out onto a lightly floured table and bench rest for 10 minutes. 6. Scale dough into 1 ½ ounce pieces for dinner rolls, shape, egg wash, and pan proof until ready to bake. 7. Bake in a 375°F oven without steam for 20 minutes or until golden brown.

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HOISIN SESAME LAMB RIBLETS Yield: 4 Portions Ingredients Amounts

Hoisin sauce ½ cup Sesame oil, toasted 2 Tbsp. Soy sauce 2 Tbsp. Light brown sugar 2 Tbsp. Sriracha chile paste 1 Tbsp. Five-spice powder 1 ½ Tbsp. Garlic powder 2 tsp.

Orange marmalade 2 Tbsp.

Lamb spareribs, 1 ½ lb. racks 2 ea. Salt as needed Sesame seeds, brined as needed Lime wedges as needed Green onions, sliced thin as needed

Method 1. In a bowl, combine hoisin sauce, sesame oil, soy sauce, brown sugar, chile paste, five-spice powder and garlic powder. Remove ¼ cup of marinade; mix in marmalade and refrigerate. 2. Season ribs with salt. Place in marinade; refrigerate 8 hours. 3. On a foil-lined rimmed baking sheet, place ribs; cover with foil. Roast at 300ºF until tender, about 2 ½ hours; remove foil cover. 4. Brush reserved marmalade glaze over the ribs; sprinkle with sesame seeds. Broil 2 inches from heating element until sizzling, 2 to 3 minutes. Cool. 5. Slice into individual ribs and serve with fresh lime wedges and green onions.

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BROCCOLINI WITH TOFU, SESAME SOY, AND SICHUAN ALMONDS Yield: 4 Portions Ingredients Amounts

Firm tofu (tau kwa) 9 oz.

Marinade Kecap manis (sweet soy sauce) 3 Tbsp. Chile sauce or paste 4 Tbsp. Sesame oil 2 Tbsp.

Broccolini 1 lb. Sesame seeds 1 Tbsp. Canola oil 1 Tbsp. Cilantro leaves 3 Tbsp. Salt as needed Sichuan Almonds, chopped as needed (recipe follows)

Method 1. Drain the tofu and cut in half into 2 flat slabs. Place on paper towel lined baking sheets. Place more towels on top. Top with another baking sheet and a light weight. Let sit for 1 hour. 2. In a bowl, whisk the soy sauce, chile sauce, and sesame oil together. Divide into 2. 3. Gently mix the tofu with half the marinade and leave in the fridge for half an hour to overnight. 4. Trim any hard leaves off the broccolini and discard. Place the broccolini in a large saucepan full of boiling water and blanch for 2 minutes. Drain in a colander and immediately run under a cold tap to stop further cooking. Leave to dry. 5. Scatter the sesame seeds in a nonstick pan and place it over medium heat for about 5 minutes. Jiggle them around so they toast evenly, and then remove from the heat. 6. Place a wok or a cast-iron pan over high heat and allow it to heat up well. Add the peanut oil. 7. Lower the heat to medium to prevent the oil from spitting (it may spit a little), then carefully add the tofu strips and leave for 2 to 3 minutes, until they color underneath. 8. Using tongs, gently turn them over to color the other side. (If you are making a large quantity, you may need to fry the tofu in 2 or 3 batches, otherwise it will "stew" rather than fry.) 9. Add any remaining marinade to the pan, plus the cooked broccolini. Add the cilantro and half the sesame seeds and stir together gently. Remove from the heat and let everything come to room temperature in the pan. 10. Taste and add more sesame oil, soy sauce, or salt if necessary. Divide among serving plates and sprinkle with the remaining sesame seeds and Sichuan Almonds.

Source: Adapted from Ottolenghi: The Cookbook, by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2008)

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SICHUAN ALMONDS Yield: 1 Pound Ingredients Amounts

Sichuan peppercorns 2 Tbsp. Coriander, toasted 4 tsp. Fennel seeds, toasted 2 tsp. Star anise 2 ea. Ancho chile powder 2 tsp. Arbol chiles, whole, stemmed 6 ea. Orange, zest of 2 ea. Almonds, raw 1 lb. Canola oil 2 Tbsp. Salt as needed Ground black pepper as needed

Method 1. Preheat oven to 275˚F. 2. Combine the spices and grind in a spice grinder to a fine powder. Mix in chile powder, whole chiles, and zest. 3. Mix almonds, oil, salt, and pepper together. Place on a large baking sheet. Roast in oven for 30 to 40 minutes stirring periodically until the almonds are roasted, but the spices are not burnt.

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ROASTED ROMANESCO AND CAULIFLOWER WITH PISTACHIOS AND POMEGRANATES Yield: 4 Cups Ingredients Amounts

Canola oil 6 Tbsp. Salt ½ tsp. Cinnamon ¼ tsp. Allspice ¼ tsp. Maple syrup 2 tsp. Ground black pepper as needed Romanesco, florets 1 lb. Cauliflower 1 lb. Sherry vinegar 1 Tbsp. Salt as needed Pistachios, roasted, chopped 5 Tbsp. Parsley, picked, torn 1/3 cup Pomegranate seeds 1/3 cup

Method 1. Preheat oven to 425°F. 2. Place three tablespoons of the canola oil, ½ teaspoon salt, spices, maple syrup, and some black pepper in a small bowl. 3. In separate bowls place the romanesco and cauliflower. Toss with the oil mixture. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the romanesco and cauliflower are crisp and parts of it have turned golden brown. 4. Transfer to a large mixing bowl. Drizzle with the vinegar and adjust seasoning with salt and pepper. Let cool to room temperature. 5. Add pistachios and parsley leaves to the cauliflower mixture. Stir, taste and season with salt and pepper accordingly. Garnish with pomegranate seeds. Serve at room temperature.

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ESCAROLE AND RED WATERCRESS SALAD WITH SHAVED RADISH, FENNEL, AND TREVISO

Ingredients Amounts

Sherry Mustard Vinaigrette Sherry vinegar ¼ cup Dijon mustard 1 Tbsp. Shallots, brunoise 1 Tbsp. Extra-virgin olive oil ½ cup Canola oil ¼ cup

Escarole, torn in 1” pieces 4 cups Red watercresss 1 cup Treviso, cut in 1” pieces Watermelon radish, cut in ¼, shaved 1 cup Fennel, shaved 1 cup Parsley leaves ¼ cup Chives, cut in 1” pieces 1 bu. Asian pear, peeled, quartered, sliced thin 1 ea. Salt as needed Ground black pepper as needed

Method 1. For the Sherry Vinaigrette: In a small bowl, combine the sherry vinegar, mustard, and shallots. Let macerate for 15 minutes. 2. Whisk in oils until emulisified. Adjust the seasonings with additional salt and pepper as necessary. Set aside. 3. Combine the remaining ingredients in a large bowl. Season with salt and pepper. Dress with vinaigrette. Serve.

Note: Recipe makes more dressing then needed.

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RASPBERRY YUZU MOCK-JITO Yield: 8 Portions Ingredients Amounts

Yuzu Luxe Sour Blend, thawed 16 oz. Red Raspberry Puree, thawed 8 oz. Lime juice 8 oz. Soda water, splash of 8 ea. Mint sprig (garnish) 8 ea. Lime wheel 8 ea.

Method 1. In a mixing glass muddle the mint. Add the rest of the ingredients, except the soda water, with ice. Shake and serve over the rocks. Add splash of soda water and garnish with mint and lime wheel.

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CULINARY DEMONSTRATION RECIPES

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CHIBOUST À LA VANILLE AVEC RHUBARBE POCHÉE

Ingredients Amounts

Ginger-Vanilla Chiboust Whole milk 405 g Heavy cream 75 g Ginger, peeled, grated 25 g Vanilla bean 1 ea.

Cornstarch 36 g Sugar 40 g Eggs 3 ea. Gelatin, silver, sheets 4 ea.

Sugar 240 g Water 110 g Egg whites 180 g

Sable Breton Butter 200 g Sugar 175 g Egg yolks 100 g All-purpose flour 285 g Baking powder 15 g Vanilla bean 1 ea.

Rhubarb Compote Rhubarb, diced 450 g Sugar 275 g Rose wine 100 g Vanilla bean 1 ea. Ginger, peeled 75 g Hibiscus Blossom 2 ea.

Poached Rhubarb Rhubarb, peeled, sliced 450 g

Water 100 g Rose Wine 200 g Sugar 100 g Ginger, peeled 100 g Hibiscus blossom 2 ea.

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Method 1. For the Ginger-Vanilla Chiboust: In a medium pot, combine milk and cream with the ginger and vanilla bean. 2. In a medium bowl, combine the cornstarch and sugar dry. Blend well, then add the eggs and whisk. 3. Meanwhile, bloom the gelatin, squeeze out all remaining water, and place gelatin in bottom of large pitcher. 4. Bring the milk to a boil, temper into egg mixture, then return to pot and cook pastry cream. Boil while stirring vigorously for one full minute. 5. When thick, pour over gelatin in pitcher. 6. In small pot, combine final sugar and water. Place egg whites in large KitchenAid bowl. Bring sugar to a boil and start eggs whipping. 7. Make an Italian meringue, cooking the sugar to 238°F. 8. Using stick blender, blend ¼ of meringue into pastry cream. Fold remaining pastry cream into meringue. Pipe into molds, level tops. Freeze then unmold. 9. For the Sable Breton: Standard creaming method. Cream butter and sugar until light and fluffy. Add the egg yolks one at a time, scraping down the sides repeatedly. 10. Add the remaining ingredients in one addition, then blend until just combined. Roll to ⅛- inch thick, then cut to appropriate size. Bake at 325°F until golden brown. 11. For the Rhubarb Compote: Combine all ingredients in a medium pot and cook until rhubarb is soft and tender. Remove ginger, vanilla bean, and hibiscus blossoms. Cool and pipe a small amount of compote in the center of each sable breton cookie. Pipe chiboust base on top. 12. For the Poached Rhubarb: Peel and slice the rhubarb into 8 centimeter long planks. 13. Meanwhile combine the remaining ingredients and bring to a boil. Simmer for 10 minutes, then cool and strain. Combine poaching liquid and rhubarb in a bag and compress, then cook sous vide at 61°C (142°F) for 45 minutes. Cool in an ice bath, remove from bag.

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CHOCOLATE-HAZELNUT PRALINE PAVÉ

Ingredients Amounts

Chocolate Pavé Chocolate, 70% 520 g Butter 340 g Milk 170 g Sugar 375 g Eggs 8 ea. Buckwheat Flour 30 g

Praline Cremeux White Chocolate, 33% 750 g Praline Paste, 60% 325 g Heavy Cream 625 g Salt 4 g

Dragee Hazelnuts Hazelnuts 450 g Sugar 200 g Water 80 g

Praline Halvah Water 90 g Sugar 200 g Hazelnut Paste 210 g Vanilla bean 1 ea. Salt 4 g

Method 1. For the Chocolate Pavé: Melt the chocolate over a double boiler. Add the butter and emulsify smooth. 2. Meanwhile combine the milk and sugar and bring to a boil. Mix into the chocolate and blend smooth. Add the eggs and buckwheat flour and blend. 3. Pour into a parchment lined pan, then bake at 325°F in a water bath, covered, until set- roughly 30 minutes. Cool and then portion. 4. For the Praline Cremeux: Melt the chocolate over a double boiler. Meanwhile, bring the remaining ingredients to a boil and emulsify using a stick blender. 5. Add the praline cream to the white chocolate and blend smooth, cool completely and pipe onto pave as desired. 6. For the Dragee Hazelnuts: Toast the hazelnuts until aromatic. Meanwhile, cook sugar and water to thread stage, 115°C (239°F). Remove from heat and add hazelnuts. 7. Stir continuously until sugar crystallizes and coats the nuts evenly. Return to heat and gently cook until the sugar has evenly caramelized all over the nuts.

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8. Remove from pan and separate while hot. 9. For the Praline Halvah: Cook the water and sugar over high heat until the mixture has reached 118°C (244°F). Meanwhile blend the hazelnut paste, salt and vanilla bean in a stand mixer. 10. While blending with paddle attachment- slowly add the hot sugar syrup. 11. Whip on high speed until mixture solidifies slightly, around 1 minute. Stop before mixture becomes sandy. 12. Remove from bowl and press into a greased pan while still hot. Cool and crumble into small pieces.

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THREE DOTS AND A DASH

Ingredients Amounts

Lime juice ½ oz. Orange juice ½ oz. Honey Syrup (1:1 honey, water) ½ oz. John D. Taylor’s Velvet Falernum ¼ oz. St. Elizabeth Allspice Dram ¼ oz. Rhum agricole vieux 1 ½ oz. Blended aged rum ½ oz. Angostura bitters a dash

Garnish Maraschino cherries 3 ea. Pineapple, chunk 1 ea.

Method 1. For the garnish: Three maraschino cherries and a pineapple chunk speared on a cocktail pick, or three maraschino cherries on a cocktail pick plus a pineapple frond. 2. Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice, flash blend, and pour contents into a footed pilsner glass. Add garnish.

Note: The garnish cleverly represents the Morse code. The three cherries are the “dots” and the “dash” was, traditionally, at Don the Beach comber’s, a rectangular chunk of pineapple. At Smuggler’s Cove we choose to use a pineapple fond as our dash.

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CLOSING RECEPTION

LIVE FIRE GRILL - FOOD STATION

Spicy Honey-Glazed Smithfield Baby Back Ribs

Grilled Oysters with Smithfield Log Smoked Bacon and Roast Garlic Butter, Kim Chi Butter, Chorizo, and Poblano Butter or Lamb Merquez and Harissa Butter

PASSED ITEM

Steamed Buns with Curly’s Smoked Brisket and Watercress, Green Onion Kimchi

COCKTAIL STATION

Three Dots and a Dash*

Sponsored by:

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SPICY HONEY-GLAZED BBQ RIBS

Ingredients Amounts

Spiced Ribs Paprika ¼ cup Chili powder ¼ cup Cumin ¼ cup Salt 2 Tbsp. Smithfield Baby back ribs, fell removed 4 ½ lb.

Honey glaze Garlic, minced ¼ cup Jalapeño peppers, stemmed 3 ea. Cumin 1 Tbsp. Hot red pepper sauce, such as Tabasco 1 Tbsp. Lime juice 1 cup Salt 1 tsp. Honey 1 cup

Method 1. For the Spiced Ribs: In a small bowl, combine paprika, chili powder, cumin, and salt. Pat the mixture evenly over the ribs, coating thoroughly. 2. Place the ribs in a large roasting pan (you may need two pans to accommodate all the ribs) and cover with plastic wrap. Refrigerate at least 2 hours, preferably overnight. 3. Preheat the oven to 350°F. Remove the ribs from the refrigerator and add about ¼ inch of water to the bottom of the pan. Bake, uncovered, for 45 minutes. Cover with foil and bake an additional 30 minutes. 4. For the Honey Glaze: In a blender, combine the garlic, peppers, cumin, pepper sauce, lime juice, and salt. Process until puréed. Pour mixture into a medium saucepan and stir in the honey. 5. Cook over low heat for about 20 minutes, stirring constantly to avoid burning. The sauce should be a bit thinner than barbecue sauce. 6. Preheat a grill. Coat the ribs with the glaze and grill over medium heat, turning periodically until slightly charred and warmed through. Cook approximately 5 minutes per side, brushing frequently with additional glaze. 7. Cut the ribs apart and serve hot.

Source: Mesa Mexican, by Mary Sue Milliken (William Morrow Cookbooks, 1994).

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GRILLED OYSTERS WITH LOG SMOKED BACON AND ROAST GARLIC BUTTER, KIMCHI BUTTER, CHORIZO, AND POBLANO BUTTER, OR LAMB MERQUEZ AND HARISSA BUTTER

Ingredients Amounts

Log Smoked Bacon and Roasted Garlic Butter Butter, softened ½ lb. Parsley, chopped 3 Tbsp. Garlic, roasted, smashed ¼ cup Worcestershire sauce 3 Tbsp. Bacon, Log Smoked, cooked, 1 cup plus bacon fat Tabasco 1 tsp. Salt as needed Ground black pepper as needed

Kimchi Butter Butter, softened ½ lb. Kimchi, minced, drained (recipe follows) 1 cup Ginger, minced 1 Tbsp. Garlic, minced 1 Tbsp. Korean chili flake 1 Tbsp. Salt as needed Ground black pepper as needed

Chorizo Poblano Butter Butter, softened ½ lb. Chorizo, minced 1 cup Poblano peppers, roasted, minced 4 Tbsp. Cilantro, chopped 4 Tbsp. Lime juice and zest 1 Tbsp. Salt as needed Ground black pepper as needed

Lamb Merquez Butter Butter, softened ½ lb. Lamb merquez sausage, cooked minced 1 cup Harissa paste 3-4 Tbsp. Garlic, roasted, smashed 2 Tbsp. Pimenton, spicy 1 Tbsp. Cumin, ground, toasted ½ tsp. Coriander, ground ½ tsp.

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Caraway, ground ½ tsp. Cilantro, chopped 2 Tbsp. Lemon zest 1 Tbsp. Lemon juice 2 Tbsp. Salt as needed Ground black pepper as needed

Oysters, large in shell 36 ea.

Method 1. For the Log Smoked Bacon and Roasted Garlic Butter: Place the butter in a food processor. Process until smooth. 2. Add all other ingredients, pulse until well mixed. Roll in a piece of parchment paper to form a tube. Freeze or refrigerate until ready to use. 3. For the Kim Chi Butter: Place the butter in a food processor. Process until smooth. 4. Add all other ingredients, pulse until well mixed. Roll in a piece of parchment paper to form a tube. Freeze or refrigerate until ready to use. 5. For the Chorizo Poblano Butter: Place the butter in a food processor. Process until smooth. 6. Add all other ingredients, pulse until well mixed. Roll in a piece of parchment paper to form a tube. Freeze or refrigerate until ready to use. 7. For the Lamb Merquez Butter: Place the butter in a food processor. Process until smooth. 8. Add all other ingredients, pulse until well mixed. Roll in a piece of parchment paper to form a tube. Freeze or refrigerate until ready to use. 9. Preheat a charcoal grill until hot. Wash oysters, shuck just prior to grilling. 10. Place the oysters on the grill with a slice of one of the compound butter, directly over the fire, and cook for 1 to 2 minutes. 11. Serve in their shells, with the lemon quarters for spritzing.

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QUICK KIMCHI Yield: 5 to 6 Pounds Ingredients Amounts

Salt ½ cup Napa cabbage, cut into ½”x 2 ½” strips 2 hd. Korean radish or daikon radish, 1 ½ lb. cut into 1/3” dice Carrot, ⅛” julienne 1 lb.

Spice Mixture Garlic, minced ¼ cup Ginger, grated on box grater 1/3 cup Sugar ½ cup Vinegar ½ cup Korean red chile pepper flake, fine ½ cup (gochugaru) Fish sauce ¼ cup Red jalapeño, ⅛” julienne ¼ cup Green onions 2 cups

Method 1. In a mixing bowl combine salt, Napa cabbage, radish or daikon, and carrots in a perforated pan and toss several times. Set aside at room temperature for 2 to 3 hours or until the cabbage is 'bendable.' 2. For the Spice Mixture: In a small bowl, combine all ingredients and mix well. 3. Rinse vegetables with 2 or 3 cups water just to remove excess salt from the vegetables. Using your hands, squeeze lightly to remove moisture from the vegetables. 4. Transfer brined vegetables to a mixing bowl or hotel pan and add Spice Mixture. 5. Transfer to a storage containers then cover and refrigerate until ready to use. This kimchi is ready in 2 days. 6. If you need to serve it sooner than 2 days, leave the kimchi at room temperature for an additional 2 to 3 hours after mixing and then refrigerate it.

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STEAMED BUNS WITH CURLY’S SMOKED BRISKET AND WATERCRESS, AND GREEN ONION KIMCHI Yield: 8 Portions Ingredients Amounts

Ssamjang Gochujang 3 Tbsp. Doenjang 4 Tbsp. Maple syrup 1 Tbsp. Sherry vinegar 2 Tbsp. Sesame oil 1 Tbsp. Canola oil 1 Tbsp. Water ½ Tbsp.

Mint, micro as needed Thai basil, micro as needed Cilantro, micro as needed

Hoisin Barbecue Sauce (recipe follows) 1 cup Chicken stock ½ cup Smithfield BBQ Brisket, sliced thinly 4 lb. Steamed Bun, warm (recipe follows) 16 ea. Cucumber slices 16 ea. Watercress and Green Onion Kimchi as needed (recipe follows)

Method 1. For the Ssamjang: Combine all ingredients in a small bowl. Mix well. 2. Mix equal portions of the micro mint, Thai basil, and cilantro in a bowl and cover with a damp towel until ready to use. 3. Combine the barbecue sauce and chicken stock. Add brisket and gently heat. 4. To Assemble: Crack open the warm steamed bun and place 2 slices of fresh cucumber on the bottom half. 5. Place a generous portion of sliced brisket down and top with some of the Pickled Cucumber and Watercress and Green Onion Kimchi. 6. Smear the top of the bun with Ssamjang and top with the micro herb mixture.

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STEAMED BUN DOUGH

Ingredients Amounts

Active dry yeast 1 Tbsp. + 1 tsp. Bread flour 4 ½ cups Sugar 6 Tbsp. Nonfat dry milk powder 3 Tbsp. Salt 1 Tbsp. Baking powder, rounded ½ tsp. Baking soda ½ tsp. Rendered pork fat, bacon fat or 1/3 cup vegetable shortening, at room temperature

Method 1. Stir together the yeast and 1 ½ cups room temperature water in the bowl of a stand mixer fitted with a dough hook. 2. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. 3. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes. 4. Punch the dough down and turn it out onto a clean work surface. Using a sharp knife, divide the dough in half, then divide each half into 5 equal pieces. 5. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams each. 6. Roll each piece into a ball and set them on baking sheets. Cover them loosely with plastic wrap and let them rise for 30 minutes. While they're rising, cut out fifty 4-inch squares of parchment paper. 7. After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Brush lightly with vegetable oil, lay a chopstick horizontally across the center of the oval and fold the oval over onto itself to form a bun. 8. Gently pull out the chopstick, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the plastic wrap and form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little. 9. Set up a steamer on top of the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. 10. You can use the buns immediately or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months. 11. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through. Freeze half the buns in airtight bags for another time.

Source: food52.com.

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HOISIN BARBECUE SAUCE Yield: 2 Cups Ingredients Amounts

Canola oil 3 Tbsp. Onion, small dice 1½ cup Garlic minced 3 Tbsp. Hoisin sauce 3 cup Ketchup 1½ cup Dry sherry 1 cup Rice vinegar 1 cup Honey ¾ cup Soy sauce 6 Tbsp. Sriracha 3 Tbsp. Ground sichuan peppercorns 1½ tsp. Ground white pepper 1½ tsp. Five spice ¾ tsp. Salt as needed

Method 1. Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. 2. Add hoisin sauce, ketchup, sherry, vinegar, honey, soy sauce, Sriracha, Szechuan peppercorns, white pepper, and five-spice powder; stir to combine. 3. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15 to 20 minutes, stirring occasionally. 4. Blend sauce until smooth with a stick blender, or transfer to jar of a regular blender and blend. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Source: Serious Eats.com.

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WATERCRESS AND GREEN ONION KIMCHI Yield: 1 Gallon Ingredients Amounts

Salt ½ cup Napa cabbage, julienne ½ hd. Green onions, cut in 1” long pieces 4 bu. Carrot, ⅛” julienne 1 lb.

Spice Mixture Garlic, minced 2 Tbsp. Ginger, grated on box grater 2 ½ Tbsp. Sugar ¼ cup Vinegar ¼ cup Korean red chile pepper flake, fine ¼ cup (gochugaru) Fish sauce 2 Tbsp. Red jalapeño, ⅛” julienne 2 Tbsp. Green onions 1 cups

Watercress, stems discarded 10 bu.

Method 1. In a mixing bowl combine salt, Napa cabbage, green onion, and carrots in a perforated pan and toss several times. Set aside at room temperature for 2 to 3 hours or until the cabbage is 'bendable.' 2. For the Spice Mixture: In a small bowl, combine all ingredients and mix well. 3. Rinse vegetables with 2 or 3 cups water just to remove excess salt from the vegetables. Using your hands, squeeze lightly to remove moisture from the vegetables. 4. Transfer brined vegetables to a mixing bowl or hotel pan and add the Spice Mixture. 5. Transfer to a storage containers then cover and refrigerate until ready to use. This kimchi is ready in 2 days. 6. If you need to serve it sooner than 2 days, leave the kimchi at room temperature for an additional 2 to 3 hours after mixing and then refrigerate it. 7. Stir in watercress prior to serving.

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THREE DOTS AND A DASH

Ingredients Amounts

Garnish Maraschino cherries 3 ea. Pineapple, chunk 1 ea.

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RECIPE INDEX

A Caramelized Onion, Bacon, Zucchini Quiche ...... 56 Caramelized Onions ...... 59, 149 Apple and Dried Cherry Noodle Pudding ...... 136 Cardamom Cinnamon Sugar ...... 66 Apple Cider New Fashioned Doughnuts ...... 62 Charcuterie Board ...... 36 Apricot Cherry Chutney ...... 29 Charcuterie Platter ...... 129 Arepas ...... 43, 44 Charred Citrus Aioli ...... 115 Assorted Doughnut Glazes and Toppings ...... 66 Chiboust à La Vanille Avec Rhubarbe Pochée ...... 160 B Chicken Liver Cream ...... 138 Barilla® Collezione Orecchiette with a Balsamic Chicken Thigh Confit ...... 139 Lamb Ragout, Toasted Pine Nuts, Sage & Chimichurri ...... 112 Parmigiano Cheese ...... 81 Chocolate Glazed Miso-Butterscotch Twinkies .... 100 Beet Cured Salmon ...... 35 Chocolate Goji Berry Granola ...... 132 Beet Cured Salmon on Crostini with Avocado Chocolate Hazelnut Praline Pavé ...... 162 Watercress Yogurt and Pickled Sunchokes...... 34 Chocolate Pavé ...... 162 Blackberry, Lemon and Thyme Muffins ...... 134 Chorizo and Mushroom Slider ...... 69 Blended Burger ...... 149 Chorizo and Mushroom Slider with Watercress, Bourbon Spiced Maple Syrup ...... 54 Avocado and Queso Fresco ...... 69 Braised Pork Belly Stuffed Onigiri with Sesame Chorizo Poblano Butter ...... 167 Dipping Sauce ...... 116 Cider Paste ...... 62 Braised Pork Shoulder Arepa with Spicy Cilantro Cider-Scotch Glaze ...... 62 Sauce and Pickled Red Onions ...... 43 Cider-Scotch Sauce...... 65 Bran Muffins ...... 60 Cilantro Slaw ...... 112 Breakfast Fideo with Trumpet Royal Mushrooms, Cinnamon-Cardamom Sugar ...... 62 Chard and Poached Eggs ...... 125 Citrus Dipping Sauce ...... 93 Brined Chicken Tails and Veal Loin ...... 45 Citrus Roasted Carrots with Harissa Greek Yogurt Brined Sesame Seeds ...... 119 and Crispy Quinoa ...... 96 Brioche French Toast ...... 28 Clam and Geoduck Chowder with Smoked Marrow Broccolini with Tofu, Sesame Soy, and Sichuan Bones ...... 145 Almonds ...... 154 Coffee Glaze ...... 66 Crazy Chicken Watercress Salad ...... 33, 72 C Creamless Watercress Soup with Honey-Apple Salsa California Grape Kombucha with Blackberries ...... 78 ...... 71, 75 Candied Kumquats ...... 88 Crispy Quinoa ...... 98

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Crispy Shrimp Head “Chicharron” ...... 107 Herb Aioli ...... 105 Cucumber Salad ...... 89 Heywood’s Mustard ...... 37 Hoisin Barbecue Sauce ...... 170, 172 D Hoisin Sesame Lamb Riblets ...... 153 Doughnuts...... 62 Honey glaze ...... 166 Dragee Hazelnuts ...... 162 I E Indian Masala Honey Glaze ...... 95 Escarole and Red Watercress Salad with Shaved K Radish, Fennel and Treviso...... 157 Kale Pesto Yogurt ...... 126 F Kettle Corn ...... 25 Fennel Oil ...... 114 Kewpie Style Mayonnaise ...... 151 Five Spice Cured Pork Belly ...... 47 Kimchi Butter ...... 167 Foie Gras Terrine on Brioche French Toast with Kumamoto Oysters on the Half Shell with a Trio of Apricot Cherry Chutney ...... 27 Mignonettes ...... 79 Foie Gras Terrine on Brioche with Mustard L Caramelized onions, Shaved Fennel and Candied Kumquats ...... 87 Lamb Merquez Butter ...... 167 Fried Chicken and Waffles with Bourbon Spiced Lemon and Parsley Mignonette ...... 79 Maple Syrup ...... 54 Lemon and Parsley Mignonette with Fried Capers Furikake Kettle Corn and Spicy Potato Chips ...... 25 and Almonds ...... 79 Furikake Tapioca Batter ...... 142 Lemon Ginger Kombucha Dark and Stormy ...... 122 Lemon Saffron Roasted Almonds ...... 121 G Lime and Cucumber Mignonette ...... 79 Ganache ...... 100 Lime and Cucumber Mignonette with Pistachio Geoduck Crudo with Orange, Grapefruit, Watercress Gremolata ...... 79 and Fennel ...... 114 Log Smoked Bacon and Roasted Garlic Butter ..... 167 Ginger Sesame Dipping Sauce ...... 116 M Ginger-Vanilla Chiboust ...... 160 Graham Cracker Crumble ...... 77 Maple Almonds ...... 86 Grilled Clams with Garlic and Chiles ...... 108 Maple Glaze ...... 66 Grilled Oysters with Log Smoked Bacon and Roast Meyer Lemon + Meringue Creation, featuring Garlic Butter, Kimchi Butter, Chorizo and Chobani Greek Yogurt ...... 77 Poblano Butter, or Lamb Merquez and Harissa Meyer Lemon Curd ...... 77 Butter ...... 167 Miso-Butterscotch Pudding ...... 100 Mousse Truffée on Petit Toasts ...... 85 H Mushroom Blend...... 149 Harissa Greek Yogurt ...... 96, 97 Mushroom Skewers ...... 46

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Mushroom Sugo ...... 126 Roasted Garlic Mayonnaise ...... 69 Mushroom Turkey Meatballs ...... 82 Roasted Romanesco and Cauliflower with Pistachios and Pomegranates ...... 156 O S Oolong Tea Smoked Salmon with Cucumber Salad 89 Ooooh!Mami Burger ...... 149 Sable Breton ...... 160 Orange and Ginger Mignonette ...... 79 Sake and Ginger Braised Pork Belly ...... 116, 118 Sake Ginger Braising Liquid ...... 118 P Salmon Brine ...... 89 Pâté au Poivre Noir with Cornichon and Petit Poivron Salmon Cake ...... 105 ...... 84 Salmon Cakes with Herb Aioli ...... 105 Phyllo Cups ...... 49 Salmon Poke on Crispy Tapioca Crisps ...... 141 Pickled Bok Choy...... 82 Salsa Verde ...... 50 Pickled Cucumbers ...... 141 San Bai Su...... 119 Pickled Radishes ...... 40, 129 Seared Veal Tataki Style with Citrus San Bai Su and Pickled Red Onions ...... 39, 43, 129 Shiso ...... 119 Pickled Sunchokes ...... 34 Seaweed Salad with Preserved Lemon and Black Pimentón Roasted Almonds ...... 38 Sesame ...... 109 Pistachio Citrus Brioche ...... 133 Sherry Mustard Vinaigrette ...... 157 Pistachio Gremolata ...... 79 Sichuan Almonds ...... 155 Pistachios Crusted Oysters with Charred Citrus Aioli Slow Roasted Tomatoes ...... 129, 130 ...... 115 Smoked Veal Marrow Bones ...... 147 Poached Rhubarb ...... 160 Sous Vide Lamb Loin Skewers with an Indian Poke Sauce ...... 141 Masala Honey Glaze ...... 95 Pork Belly Skewers ...... 46 Spice Mixture ...... 169, 173 Pork Rub ...... 47, 118 Spiced Ribs ...... 166 Potato Chips ...... 25 Spicy Cilantro Sauce ...... 43 Praline Cremeux ...... 162 Spicy Honey Glazed BBQ Ribs ...... 166 Praline Halvah ...... 162 Spicy Sesame Edamame ...... 143 Preserved Lemon Citrus Dressing ...... 99 Sriracha Mayonnaise ...... 82, 141 Preserved Meyer Lemons ...... 110 Ssamjang...... 170 Q Steamed Bun Dough ...... 171 Steamed Buns with Curly’s Smoked Brisket and Quick Kimchi ...... 169 Watercress and Green Onion Kimchi ...... 170 R Strawberry and Blueberry Parfaits with Chocolate, Raspberry Yuzu Mock-jito ...... 158 Almond and Goji Berry Granola and Vanilla Rhubarb Compote ...... 160 Greek Yogurt ...... 132 Rice Noodles ...... 94 Strawberry, Mandarin and Mango Smoothie ...... 131

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Sushi Rice ...... 116 Veal Tongue Tostadas with Lemon Chimichurri and Sweet and Sour Turkey and Mushroom Meatball Cilantro Slaw ...... 112 Banh Mi with Fried Eggs ...... 82 Vietnamese Style Braised Veal Shoulder with Citrus Swiss Muesli ...... 58 Dipping Sauce, Rice Noodles, and Chile Canola Oil ...... 91 T W Tare ...... 45 Tartelette De Rillettes De Canard ...... 48 Waffles ...... 54 Teas Smoking Mixture ...... 89 Watercress and Green Onion Kimchi ...... 173 The Negroni ...... 31, 51 Watercress Yogurt ...... 34 Three Dots and a Dash ...... 164, 174 Watercress, Endive, and Farro Salad with Preserved Toasted Garlic Bread Crumbs ...... 148 Lemon Vinaigrette ...... 99 Torta de Pasta ...... 128 Whole Grain Grissini ...... 42 Torta De Pasta ...... 126 Whole Grain Scones with Ham, Pepperjack, and Torta de Pasta with Mushroom Sugo, Duck Confit, Caramelized Onion ...... 59 Garden Greens, Poached Eggs and Kale Pesto Whole Wheat Bun ...... 152 Yogurt ...... 126 Wok Stirred Watercress and Goat Cheese Omelette Tropical Fruit Smoothie ...... 57 ...... 73, 76 Turmeric Pickle ...... 41 Y Twinkies ...... 100 Yakitori Bar – Brined Chicken Tails, Teriyaki Veal V Loin and Green Onion, Soy Braised Pork Belly Vanilla Glaze ...... 66 and Trumpet Mushrooms ...... 45 Veal Tataki...... 119 Yuzu Glaze ...... 66

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