Worlds of Healthy Flavors BRINGING TOGETHER the BEST of WORLD COOKING and the LATEST in NUTRITION RESEARCH

JANUARY15-172019

Worlds of Healthy Flavors BRINGING TOGETHER THE BEST OF WORLD COOKING AND THE LATEST IN NUTRITION RESEARCH

NAPA VALLEY, CALIFORNIA #CIAWOHF Worlds of Healthy Flavors BRINGING TOGETHER THE BEST OF WORLD COOKING AND THE LATEST IN SPONSORS NUTRITION RESEARCH Gold National Peanut Board Silver Northarvest Bean Growers Association

American Egg Board Copper American Egg Board Corteva Agriscience, Agriculture Division of DowDuPont CSSI Marketing + Culinary Lentils.org The Mushroom Council National Mango Board Potatoes USA Violife The Wonderful Company

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 ...... 3

PRESENTER BIOGRAPHIES ...... 10

CORPORATE MEMBER COMPANY PROFILES ...... 17

TUESDAY, JANUARY 15TH ...... 19

REGISTRATION & REFRESHMENTS ...... 19

CULINARY DEMONSTRATION RECIPES ...... 23

OPENING SPONSOR EXCHANGE RECEPTION ...... 33

WEDNESDAY, JANUARY 16TH ...... 51

NAPA VALLEY BREAKFAST BUFFET ...... 52

CULINARY DEMONSTRATION RECIPES ...... 66

MORNING HEALTHY SNACK & NETWORKING BREAK ...... 71

WALK-AROUND SPONSOR EXCHANGE LUNCH ...... 74

AFTERNOON HEALTHY SNACK & NETWORKING BREAK ...... 102

NETWORKING WINE RECEPTION ...... 105

THURSDAY, JANUARY 17TH ...... 109

NAPA VALLEY BREAKFAST BUFFET ...... 110

CULINARY DEMONSTRATION RECIPES ...... 124

MORNING HEALTHY SNACK & NETWORKING BREAK ...... 128

FARM-TO BOX LUNCH ...... 133

RECIPE INDEX ...... 147

PROGRAM OVERVIEW

INTRODUCTION Worlds of Healthy Flavors: A Leadership Retreat for Chain Restaurants, Supermarkets, and Volume Foodservice is a groundbreaking educational initiative launched in 2004 by The Culinary Institute of America (CIA). This initiative is designed to assist corporate and executive chefs of chain restaurants, supermarkets (foodservice operations), and volume foodservice operations expand options for healthy meal choices within their businesses and on behalf of their customers.

Continuing a long-running collaboration, The Culinary Institute of America and the Harvard T.H. Chan School of Public Health—Department of Nutrition are pleased to co-present the 15th Annual Worlds of Healthy Flavors Leadership Retreat in January 2019 at the CIA at Copia in Napa Valley, California.

This by-invitation-only leadership retreat includes 40-50 of America’s most influential corporate chefs and other foodservice leaders, together with top nutrition scientists, world cuisine experts, and consumer and trade media.

This program comes at a pivotal time for American foodservice. American menus are being fundamentally reshaped by an accelerating interest in world culinary traditions from Latin America to Asia and the Mediterranean, as Americans find themselves drawn to bolder, more assertive flavors from a broad range of cultures.

Chefs and operators have never had a wider range of ingredients, flavors and flavor dynamics, recipes, and menu concepts from which to choose. As exciting as this unprecedented range of flavors is, most culinary professionals know that they are just in the early stages of understanding what these flavors represent, and how best to take advantage of them in their operations.

At the same time, on the scientific front, leading experts in nutrition research continue to refine our understanding of what constitutes a healthy diet, and healthy menu choices. And yet—as evidenced by unacceptably high rates of diet-related chronic diseases, from obesity and type 2 diabetes to cancer, cardiovascular disease, and dementia—many Americans clearly find it a challenge to actually make healthy meal choices.

For their part, chefs and operators of chain restaurants, supermarkets, and volume foodservice often feel discouraged about trying to address what they perceive as customers’ mixed messages regarding healthy meal choices, and what they sense is still “shifting ground” under ongoing nutrition research findings. Adding confusion to the mix is the plethora of branded weight loss programs, books, and news stories—all competing for attention and converts. And few in the foodservice industry have the appetite to repeat failed healthy menu initiatives from the ‘80s and ‘90s.

Worlds of Healthy Flavors brings together long-term foodservice flavor trends with approaches

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to healthy cooking that represent the thinking of the best and the brightest in current nutrition and public health research. The initiative leverages the strategy that growing interest in a broader range of world flavors gives chefs and operators many more options to deliver healthier menu choices to their customers.

In developing its invitational retreat series, the CIA worked with key leaders in the chain restaurant, supermarket, and volume foodservice sectors in order to integrate vital operational concerns—as well as with a small group of America’s leading experts on world cuisines. Further, the CIA was guided by a prestigious group of our nation’s most influential nutrition researchers and public health specialists through the Worlds of Healthy Flavors Scientific Advisory Committee.

In February 2019, the Worlds of Healthy Flavors website will be updated with content from the retreat at: www.ciaprochef.com/wohf/

WORLDS OF HEALTHY FLAVORS: THINK PRODUCE FIRST Focusing on fruits and vegetables first is not only a Principle of Healthy, Sustainable Menus (as part of the 24 Menus of Change principles developed by The Culinary Institute of America in collaboration with partners at the Harvard T.H. Chan School of Public Health—Department of Nutrition), it’s also a focused programming area for the annual Worlds of Healthy Flavors leadership retreat. Each year a part of the program focuses on how produce can be used to achieve a variety of healthy menu R&D goals, including improving carbohydrate quality, reducing calories and sodium, and most importantly, developing craveable, on-trend menu concepts.

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PROGRAM SCHEDULE

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

TUESDAY, JANUARY 15

3:30 PM Registration and Refreshments Atrium (1st floor)

4 PM Welcome and Introductions Presenters: Greg Drescher (Vice President of Strategic Initiatives and Industry Leadership, CIA) Eric Rimm, ScD (Professor of Medicine, Harvard Medical School; Professor of Epidemiology and Nutrition, and Director of the Program in Cardiovascular Epidemiology, Harvard T. H. Chan School of Public Health)

4:15 PM Opening General Session Opening Keynote Address Calorie Quality, Diet Quality: Past, Present, and Future As operators strive to improve menu items, this session will present the most essential science upon which they should be basing business decisions regarding total calories and the quality of those calories. Now with menu labeling in full effect nationwide, there is pressure on the industry to reduce calories without necessarily improving quality, so it’s time to return to the toolkit of strategic calorie design with an update on the state of the science over the past decade and going forward to shape healthy menu R&D in the future. Moderator: Greg Drescher (Vice President of Strategic Initiatives and Industry Leadership, CIA) Presenter: Frank Hu, MD, PhD (Chair, Department of Nutrition, and Professor of Nutrition and Epidemiology, Harvard T.H. Chan School of Public Health; Professor of Medicine, Harvard Medical School and Channing Lab, Brigham and Women’s Hospital)

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5:15 PM General Session I Presentation and Culinary Demonstration Global Plant-Forward: Creating the Next-Generation Professional Kitchen In 2017, the CIA and Harvard Chan School published a definition of “plant-forward”— with an invitation to make it the new north star for the foodservice industry. It means: “a style of cooking and eating that emphasizes and celebrates, but is not limited to, plant- based foods…and that reflects evidence-based principles of health and sustainability.” As the industry’s embrace of this new direction for menus continues to expand nationwide, hear and see and taste from the chef leading the development of an exciting new CIA certificate program in plant-forward cooking what exactly that future of foodservice might look like on the plate. Moderator: Greg Drescher (Vice President of Strategic Initiatives and Industry Leadership, CIA) Guest Chef: Barbara Alexander (Executive Chef, CIA Consulting and CIA Plant-Forward Certificate Program)

6 PM Opening Sponsor Exchange Reception Atrium (1st floor) Featuring the Gold Sponsors

7 PM Reception Ends, Program Concludes for the Evening Enjoy dinner on your own in the Napa Valley

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WEDNESDAY, JANUARY 16

8 AM Napa Valley Breakfast Buffet Atrium (1st floor)

8:30 AM General Session II Presentation Research Insights on All Things Sweeteners: From Stevia to Agave, Honey to High-Fructose Corn Syrup, Sucralose to Saccharin—What the Science Tells Us So Far With the new Nutrition Facts panel distinguishing added sugar, the diabetic and prediabetic population in the U.S. reaching staggering levels, and soda consumption finally on the decline, consumers are demanding more and more menu options with less added sugar. Learn the different metabolic and health impacts of different types of naturally derived sugars and how they compare to artificial (or zero-calorie/non- nutritive) sweeteners. Moderator: Sophie Egan, MPH (Director of Health and Sustainability Leadership/Editorial Director, Strategic Initiatives Group, CIA) Presenter: Eric Rimm, ScD (Professor of Medicine, Harvard Medical School; Professor of Epidemiology and Nutrition, and Director of the Program in Cardiovascular Epidemiology, Harvard T. H. Chan School of Public Health)

9:15 AM General Session III Presentation and Culinary Demonstration Whole Grains and Carbohydrate Quality: Rethinking Flavor Development, Texture, and Functionality This demonstration will offer delicious menu ideas for enhancing carbohydrate quality and whole-grain offerings. The recipes—which subtly embody a number of Menus of Change Principles of Healthy, Sustainable Menus, as put forward by the CIA and Harvard Chan School—are designed to attract and satisfy a broad range of consumers. Moderator: Sara Baer-Sinnott, MA (President, Oldways) Guest Chef: Bobby Perillo ’86, MBA (Professor, Culinary Arts, CIA)

10 AM General Session IV Presentation & Audience Discussion Workshopping the New CIA-Harvard Carbohydrate Quality Toolkit Be the first to preview a forthcoming editorial resource being published by the Menus of Change initiative in 2019, tentatively titled “The Carbohydrate Flip: From Sweets to Grains—Delicious Strategies to Advance Health and Environmental Sustainability.” The new publication describes the business case, nutritional value, sustainability rationale, and flavor opportunities for shifting away from refined carbohydrates toward higher quality choices, such as whole grains—while empowering you with the ideas and tools to begin such a delicious carbohydrate revolution in your own operation. Presenters: Greg Drescher (Vice President of Strategic Initiatives and Industry Leadership, CIA) Sophie Egan, MPH (Director of Health and Sustainability Leadership/Editorial Director, Strategic Initiatives Group, CIA)

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10:30 AM Morning Snack and Networking Break Atrium (1st floor)

11 AM General Session V Deep Dives into Menu Strategies: Facilitated Roundtable Discussions • Roundtable Option 1: Napa Valley Vintners Theater (1st floor) Menu Strategies for Increasing Whole Grains and Pulses (facilitated by Amy Myrdal Miller, Founder and President of Farmer’s Daughter Consulting, and Chair of the CIA Healthy Menus R&D Collaborative). Learn how fellow attendees are incorporating more whole-grain menu options, from breads and pizza dough to intact whole grains in power bowls and beyond. • Roundtable Option 2: Private Dining Rooms (1st floor) Menu Strategies for Reducing Added Sugar (facilitated by Deanne Brandstetter, Vice President of Nutrition and Wellness at Compass Group, The Americas). Learn how fellow attendees are finding innovative strategies to use sweetness to balance flavors while striving to improve menu options to avoid negatively impacting health. • Roundtable Option 3: Founders Boardroom (2nd floor) Healthy Fats: From Culinary Innovation to Sourcing Strategies (facilitated by Alisa Via-Reque, Corporate Dietitian at Brinker). Learn how fellow attendees are leveraging healthy fats in flavorful ways, while debunking misperceptions like the long-held low-fat mantra. • Roundtable Option 4: Food Business School (2nd floor) Think Produce First (facilitated by Ian Keith ’97, Culinary Excellence Manager at Rutgers University Dining). Learn how fellow attendees are putting produce at the center of the plate—and making it appealing to the masses.

12 PM Walk-Around Sponsor Exchange Lunch Atrium (1st floor)

Featuring the Silver and Copper Sponsors

1 PM General Session VI Presentation Consumer Insights: How Perceptions of Health Terminology and Ingredients Vary by Generation and Socioeconomic Status—and How to Help Your Operation Thrive Amid Diversity Datassential will explore differences among consumers and what they deem to be healthy versus harmful. Looking across demographic factors such as generational and socioeconomic status, you’ll gain insights about consumers’ awareness, ability to define key terms, what they believe they should avoid, and motivators for purchasing various foods. Moderator: Sophie Egan, MPH (Director of Health and Sustainability Leadership/Editorial Director, Strategic Initiatives Group, CIA) Presenter: Colleen McClellan, MBA, MS, CMS (Director, Client Solutions, Datassential)

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2 PM General Session VII Panel Discussion Ask the Experts: What Every Operator Should Know about the Science of Healthy Eating Building on Tuesday’s opening keynote talk and the results of the pre-conference attendee survey, this session will explore the areas of greatest confusion or uncertainty among operators. This is your chance to ask some of the country’s leading nutrition and health policy experts every burning question that’s been on your mind—cutting through the noise to settle what’s healthy or not, or somewhere in between. Armed with definitive answers, you can confidently design delicious menu options that are backed by strong science. Moderator: Shuka Kalantari, MA (Producer, Public Radio International) Panelists: Sara Bleich, PhD (Professor of Public Health Policy, Harvard T.H. Chan School of Public Health) Frank Hu, MD, PhD (Chair, Department of Nutrition, and Professor of Nutrition and Epidemiology, Harvard T.H. Chan School of Public Health; Professor of Medicine, Harvard Medical School and Channing Lab, Brigham and Women’s Hospital) Eric Rimm, ScD (Professor of Medicine, Harvard Medical School; Professor of Epidemiology and Nutrition, and Director of the Program in Cardiovascular Epidemiology, Harvard T. H. Chan School of Public Health)

3 PM Afternoon Snack and Networking Break Atrium (1st floor)

3 PM General Session VIII Presentations and Panel Discussion Advancing Carbohydrate Quality in Volume Foodservice: Success Stories and Lessons Learned from Operators on the Ground This panel discussion will feature leaders, all members of the CIA Healthy Menus R&D Collaborative (HMC), sharing insights from their different perspectives of the industry— QSR, fast casual, contract foodservice, and that of a consultant and head of HMC, with a bird’s eye view across multiple sectors. Moderated by the president of Oldways, known for its renowned Whole Grains Council, the panel will explore topics ranging from whole-grain blends and bowls to strategies for reducing added sugar and increasing legumes. Moderator: Sara Baer-Sinnott, MA (President, Oldways) Presenters/ Panelists: Amy Myrdal Miller, MS, RDN (Founder and President, Farmer’s Daughter Consulting, and Chair, CIA Healthy Menus R&D Collaborative) Christine Seitz (Vice President, Culinary Development, Compass Group) Kasia Momot, MBA (Director, Innovation and Category Growth, Panera Bread) Missy Schaaphok, RD (Manager, Global Nutrition and Sustainability, Taco Bell Corporation)

4:45 PM Networking Wine Reception Atrium (1st floor)

5:30 PM Reception Ends, Program Concludes for the Evening Enjoy dinner on your own in the Napa Valley

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THURSDAY, JANUARY 17

8 AM Napa Valley Breakfast Buffet Atrium (1st floor)

Sponsored by Northarvest Bean Growers Association

8:30 AM Special Livestream Presentation Presentation Launch of the EAT-Lancet Report: What It Says, and What It Means for Your Business Enjoy an unprecedented opportunity to be part of the release of a pivotal global report on food, planet, and health, being released live from Oslo, Norway, from a commission of the top scientists from around the world. For the first time, this report sets specific, numerical targets for national dietary guidance that align optimal nutrition with planetary boundaries, including impacts on climate change and resource depletion. Co- chaired by Harvard’s own Walter Willett, he’ll share the key takeaways and what the implications are to the U.S. foodservice industry. Moderator: Greg Drescher (Vice President of Strategic Initiatives and Industry Leadership, CIA) Presenter: Walter Willett, MD, DrPH (Past Chair, Department of Nutrition, and Professor of Nutrition and Epidemiology, Harvard T.H. Chan School of Public Health; Professor of Medicine, Harvard Medical School; and Chair, Menus of Change Scientific and Technical Advisory Council)

9 AM General Session IX Presentation Cutting-Edge Research on the Gut Microbiome Learn the effects of fiber and fermented foods on microbial diversity, inflammation, and why that’s important, along with considerations for incorporating new elements into the diet, such as how sodium levels in some of those options weigh against the potential benefits of fermented carbohydrates. Moderator: Jacquelyn Chi, MA (Director of Programs and Special Projects, CIA) Presenter: Gabriela Fragiadakis, PhD (Postdoctoral Research Fellow, Sonnenburg Lab, Microbiology and Immunology Department, Stanford University School of Medicine)

Cooking for Gut Health: Menu Innovation with Fermented Foods Now that you’ve heard the latest science on the microbiome, gain inspiration for incorporating fermentation throughout your menu, and ideas for doing so in ways that can bring depth of flavor and reduce food waste. Moderator: Jacquelyn Chi, MA (Director of Programs and Special Projects, CIA) Guest Chef: Kim Alter (Chef/Owner, Nightbird and Linden Room)

10:30 AM Morning Snack and Networking Break Atrium (1st floor)

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11 AM Closing General Session Presentation Federal Nutrition Policy: Looking Back and Looking Forward In our final session, we look to the years ahead and what the implications of various federal nutrition policies could be for your operations. From FDA and USDA regulation to the Dietary Guidelines for Americans, how have policy changes made under the Obama administration been altered by the current administration—and what’s on the horizon that could affect your business? Moderator: Eric Rimm, ScD (Professor of Medicine, Harvard Medical School; Professor of Epidemiology and Nutrition, and Director of the Program in Cardiovascular Epidemiology, Harvard T. H. Chan School of Public Health) Presenter: Sara Bleich, PhD (Professor of Public Health Policy, Harvard T.H. Chan School of Public Health)

12 PM Closing Remarks Presenters: Eric Rimm, ScD (Professor of Medicine, Harvard Medical School; Professor of Epidemiology and Nutrition, and Director of the Program in Cardiovascular Epidemiology, Harvard T. H. Chan School of Public Health) Sophie Egan, MPH (Director of Health and Sustainability Leadership/Editorial Director, Strategic Initiatives Group, CIA)

12:15 PM “Farm to Box” Lunch Atrium and Private Dining Rooms (1st floor) Featuring the Gold Sponsors

1 PM Lunch and Retreat Conclude

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PRESENTER BIOGRAPHIES

BARBARA ALEXANDER is a senior consultant for The Culinary Institute of America. For over 30 years, Barbara has worked as a professional executive chef, running pedigree hotel kitchens and Michelin-level restaurants in Vancouver, Canada, and Sydney, Australia. She left the restaurant business to become a culinary educator with The Dubrulle French Culinary School in Vancouver, followed by the CIA at Greystone, in Napa Valley, and a 16-year stint as culinary director at the lauded Napa Valley Cooking School. Currently, Barbara is a consultant chef for the CIA at Copia and is authoring a new curriculum for the CIA in plant-forward cuisine. Barbara holds degrees in English literature and journalism and is a Certified Executive Chef and Certified Hospitality Educator from the American Culinary Federation. An avid traveler, she is a partner in two culinary travel and tour operations, leading bespoke culinary adventures in the Napa Valley and worldwide. (Angwin, CA) @CIALeadership

KIM ALTER is the chef/owner of Nightbird and adjoining Linden Room, which marks her first solo project in San Francisco’s Hayes Valley. She formerly worked with the Daniel Patterson Group for three years at the helm of kitchens such as Haven and Plum in Oakland, CA. Prior tothat, she has worked in some of the Bay Area’s most notable restaurant kitchens, including Manresa, Ubuntu, Aqua, and Acquerello. Kim’s menus showcase a commitment to technique, whole animal cookery, and support of local farms. Her food often takes familiar dishes to new places with creative spins on classics. She earned a Food & Wine Magazine nomination for People’s Best Chef in 2012 and 2013, with her talent for bringing “down-to- earth boldness to cerebral dishes.” She won the title of Best New Chef from Oakland Magazine while at Haven, which was also named Best New Restaurant under her direction and awarded three stars from San Francisco Magazine. She grew up in Laguna Beach, CA, and is a graduate of the California Culinary Academy. Most recently, Kim was a semifinalist for the 2018 James Beard Award for Best Chef: West. (San Francisco, CA) @KimAlter1

SARA BAER-SINNOTT, MA is president of Oldways, a nonprofit food and nutrition organization with a mission to inspire people to embrace the healthy and sustainable joys of the old ways of eating. She has been an instrumental figure at Oldways since its early days, joining the sta in 1992. Sara assumed the presidency of Oldways in May 2010, and she develops company strategy, oversees all Oldways projects and programs, and works closely with members offf the Oldways sta . In her years at Oldways, Sara has helped develop ground-breaking programs including its Traditional Diet Pyramids; African Heritage & Health program; the Whole Grains Council; Mediterranff ean Foods Alliance; Healthy Pasta Meals; High Five Children’s Cooking Curriculum; Culinary Travel; and many others. Sara is also co-author of The Oldways Table with Oldways’ founder K. Dun Gi ord. Before joining Oldways, Sara was the special projects editor at Inc. Magazine, and she’s also worked for state and federal government agencies. She has a BA in economics from Hobart andff William Smith Colleges, and an MA in regional planning from the University of Massachusetts at Amherst. (Boston, MA) @OldwaysPT

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SARA BLEICH, PHD is a professor of public health policy at the Harvard T.H. Chan School of Public Health in the Department of Health Policy and Management. She is also the Carol K. Pforzheimer Professor at the Radcliffe Institute for Advanced Study. Sara’s research provides evidence to support policies to prevent obesity and diet-related diseases, particularly among vulnerable populations. A signature theme throughout her work is an interest in asking simple, meaningful questions which can fill important knowledge gaps. Sara’s research has been published in journals such as the New England Journal of Medicine, British Medical Journal, Health Affairs, and American Journal of Public Health; it has been featured in outlets such as The New York Times, The Washington Post, The Wall Street Journal, and NPR. Sara has received numerous awards, including one for excellence in public interest communication. She served as a White House Fellow from 2015 to 2016, during which time she worked as a senior policy advisor to the U.S. Department of Agriculture and the First Lady’s Let’s Move initiative. She holds degrees from Columbia (BA, psychology) and Harvard (PhD, health policy). (Boston, MA) @HarvardChanSPH

DEANNE BRANDSTETTER, MBA, RD is vice president of nutrition and wellness for Compass Group, The Americas. With over 30 years of experience in the food and nutrition business, Deanne leads a team that coordinates wellness programs for foodservice clients and develops innovative, award- winning cross-sector nutrition and wellness initiatives. She also directed the nutrition program for the 2002 Winter Olympic Games in Salt Lake City, UT, as part of the Compass Olympics Lead Management Team. A registered dietitian who holds a New York State license as a Certified Dietitian-Nutritionist, Deanne’s marketing background and passion for great food has fueled her goal of creatively translating medical and nutrition science into innovative, exciting food concepts for Compass Group customers. She earned an American Culinary Federation silver medal for Healthy Cuisine; has authored numerous articles for professional and trade journals, including a module of the ADA Labeling Certification Course; and has presented programs at the Society for Foodservice Management, the American Dietetic Association, Foodservice Director Magazine Menu Directions, Field to Plate France, the National Restaurant Association, and the CIA-Harvard World of Healthy Flavors Leadership Retreats. Deanne is a Culinary Institute of America Fellow; past chair of the Academy of Nutrition and Dietetics Nominating Committee and Diversity Committee; co-chair of the CIA Healthy Menus R&D Collaborative and the NAMA Nutrition Advisory Board; and a member of the Academy of Nutrition and Dietetics Task Force on Menu Labeling, the International Food Informational Council Board of Directors and Executive Board, the National Restaurant Association Nutrition Executive Study Group, and the International WELL Building Institute Nourishment Advisory. (Rye Brook, NY) @CompassWellness

JACQUELYN CHI, MA is director of programs and special projects for the Strategic Initiatives Group at The Culinary Institute of America (CIA). In this role, Jacquelyn oversees the Appetites + Innovation National Leadership Collaborative for Retail Foodservice (A+I), which aims to advance culinary excellence, health and wellness, sustainability, and cultures of innovation in retail foodservice. She also oversees the CIA’s reThink Food conference, exploring the intersection of technology, behavior, design, and food; and the Flavor Summit retreat, targeting food and beverage executives in the hotels, resorts, cruise lines, casinos, and upper-tier multi- unit restaurants sector. 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

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bachelor’s degree in radio-television-film from Northwestern University, and 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. (Napa, CA) @jaxiecracks

GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America, where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival (which celebrated its 20th year in 2018); the annual Worlds of Healthy Flavors Leadership Retreat, and the Menus of Change initiative, which are presented in partnership with the Harvard T. H. Chan School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the “Flavor Hunter” by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and has received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the president of the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for University of California, Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy. (Sacramento, CA) @CIALeadership

SOPHIE EGAN, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America. In this role, she oversees a portfolio of a dozen initiatives, which includes: co-leading projects for a number of key partnerships such as those with Google and Harvard T. H. Chan School of Public Health; directing programming for four annual conferences; and serving as co-director of the Menus of Change University Research Collaborative, a joint initiative with Stanford University. Sophie is a contributor to The New York Times’ Well blog, and has written about food and health for The Washington Post, Time, The Wall Street Journal, Bon Appétit, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. Sophie has also worked as a communications consultant for clients including eBay Foundation, Health Career Connection, and The Vitality Institute on its Food@Work initiative. She holds a master of public health, with a focus on health and social behavior, from University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. Sophie is the author of the book, Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016), which is a journey into the American food psyche. Her forthcoming second book—a conscious eater’s radically practical approach to food—will be published by Workman in spring 2020. In 2016, she was named one of the UC Global Food Initiative’s 30 Under 30). (San Francisco, CA) @SophieEganM

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GABRIELA FRAGIADAKIS, PHD is a Stanford postdoctoral researcher investigating the relationship between the gut microbiota, the immune system, and diet. She studied molecular and cellular biology as an undergraduate at UC Berkeley, and received her PhD in microbiology and immunology at Stanford. During her PhD in Dr. Garry Nolan's lab, she optimized methods for profiling the immune system in patients using mass cytometry. In Dr. Justin Sonnenburg's lab, she is conducting dietary intervention studies and introducing foods that contain live microbes and microbe-accessible carbohydrates, to target the microbiota and the immune system. With this work, she hopes to identify diets that improve microbial and immune health, as well as establish experimental and computational pipelines for tracking the microbiota and the immune system in human studies. (Stanford, CA) @Stanford

FRANK HU, MD, PhD is chair of the Department of Nutrition and Fredrick J. Stare Professor of Nutrition and Epidemiology at Harvard T.H. Chan School of Public Health, as well as professor of medicine at Harvard Medical School and Brigham and Women’s Hospital. He serves as co- director of the Program in Obesity Epidemiology and Prevention at Harvard and director of Boston Nutrition and Obesity Research Center (BNORC) Epidemiology and Genetics Core. Frank received his MD from Tongji Medical College in China and his PhD in epidemiology from University of Illinois at Chicago. His research is mainly focused on nutritional and lifestyle epidemiology and prevention of obesity, diabetes, and cardiovascular disease, as well as gene- environment interactions. He has published over 800 original papers and reviews, as well as the textbook, Obesity Epidemiology (Oxford University Press, 2008). Frank is the recipient of the Kelly West Award for Outstanding Achievement in Epidemiology by American Diabetes Association in 2010. He has served on the Institute of Medicine (IOM) Committee on Preventing the Global Epidemic of Cardiovascular Disease, the American Heart Association/American College of Cardiology Obesity Guideline Expert Panel, and the 2015 U.S. Dietary Guidelines Advisory Committee led by the U.S. Department of Agriculture and U.S. Department of Health and Human Services. He currently serves on the editorial board of Lancet Diabetes & Endocrinology, Diabetes Care, and Clinical Chemistry. Frank was elected to the National Academy of Medicine (formerly IOM) in 2015. (Boston, MA) @HarvardChanSPH

SHUKA KALANTARI, MA is a producer at Public Radio International (PRI). Her background is in public radio, reporting on science and health as well as food and nutrition, with a focus on where food and culture intersect. Now also a podcast producer with UC Berkeley, Shuka has reported for PRI's The World, KQED, WHYY, WGBH, Vice, and more. Born in Northern Iran and raised in North California, she’s a graduate of UC Santa Cruz and the Craig Newmark Graduate School of Journalism at City University of New York. (Berkeley, CA) @skalantari

IAN KEITH ‘97 is the chef responsible for managing quality control and education on culinary excellence for Rutgers University Dining Services. Additionally, he is the chef for culinary development and instruction at the New Jersey Institute for Food, Nutrition, and Health. Ian’s most recent accolade was conceptualizing and launching Harvest, a plant-centric, sustainable café concept that is used as a platform for integrating culinary health and wellness into the dining program at Rutgers University division-wide. At Rutgers Dining Services as a whole, he is tasked with the evolution and advancement of principles and programs that foster and promote sustainability and health. At the Institute, Ian jointly designs menus and recipes for national research on digestive health and childhood development with the Department of Nutrition. He is a collaborator on experiments within the Departments of Plant Biology and

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Plant Pathology on commercial niche crop viability within the State of New Jersey. In the university food science community, he is an authority and lectures frequently on quantity and experimental foods. A second-generation graduate of The Culinary Institute of America, Ian’s career path has taken him through cooking macrobiotic diets at the Ritz-Carlton Hotelier, directing operations for James Beard Award-winning restaurants, and establishing certification from the Northeast Organic Farming Association for small farms. He is also a member of the Menus of Change University Research Collaborative. (New Brunswick, NJ) @RutgersDining

COLLEEN MCCLELLAN, MBA, MS, CMS is director of client solutions at Datassential. She has over 18 years of experience in traditional and digital marketing, strategy development, insights, and product innovation for both retail and foodservice markets. She is a certified sommelier and has an MBA in International Business, master's in IT, and a BS in neurobiology/physiology. Prior to joining Datassential, Colleen’s experience ranged from managing her own consulting firm to working for start-ups and a Fortune 1000 food manufacturer. Throughout her career, Colleen has worked with distributors, retailers, manufacturers, and operators to translate trends and insights into profitable actions across all food and beverage categories. (Las Vegas, NV) @DataSomm

KASIA MOMOT, MBA is director of innovation and category management at Panera Bread. In this role, she is responsible for breakfast and beverages. Prior to working at Panera, Kasia was leading menu innovation for Cracker Barrel and Olive Garden. She holds a master’s degree from Duke University and is a member of the CIA Healthy Menus R&D Collaborative. (Nashville, TN) @PaneraBread

AMY MYRDAL MILLER, MS, RDN is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. During her 20-year career in nutrition, Amy has worked for Fleishman Hillard, Dole Food Company, the California Walnut Commission, and most recently The Culinary Institute of America (CIA). Today Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, commodity boards, restaurants, and national brands. She writes a monthly column for Produce Business magazine, and she is frequently interviewed by national print and online media for her perspectives on food, nutrition, sustainability, and foodservice issues. Amy has been widely recognized for her nutrition leadership, including being chosen to give the 53rd Lenna Frances Cooper Memorial Lecture at the Food & Nutrition Conference & Expo in 2015, and being honored with the Tufts University Friedman School of Nutrition Science & Policy 2014 Nutrition Impact award. In 2013, she received the California Dietetic Association Excellence in Research award. Amy has served in many volunteer leadership roles within the Academy of Nutrition and Dietetics, including serving as the 2010-2011 chair of the Food & Culinary Professionals Dietetic Practice Group and 2016-2017 president of the California Academy of Nutrition and Dietetics. Amy received her BS in dietetics from the University of California, Davis, and her MS in nutrition communication from Tufts University School of Nutrition Science and Policy. She completed her dietetic internship at the University of Minnesota Hospital and Clinics. (Carmichael, CA) @AmyMyrdalMiller

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BOBBY PERILLO ’86, MBA is a professor of culinary arts at The Culinary Institute of America.Prior to returning to his alma mater as faculty in 2008, Bobby was the chef at Balzano’s and Schiller’s Liquor Bar, and executive sous chef at Balthazar, Le Madri, Patroon, and Symphony Café, all in New York City. He was also the chef at Bay Club Restaurant on Maui and held line cook positions in New York City kitchens such as Aureole. He has worked in Italy, where he staged for six months, and served as a chef-instructor and chef coordinator at the French Culinary Institute. Bobby holds a bachelor’s degree in culinary education from Empire State College and an MBA in Sustainability from Green Mountain College. (Hyde Park, NY) @CIACulinary

ERIC RIMM, SCD is professor of epidemiology and nutrition and director of the Program in Cardiovascular Epidemiology at Harvard T.H. Chan School of Public Health. He is also a professor of medicine at Harvard Medical School. For over two decades, he has conducted extensive research on the health effects of diet and lifestyle in relation to obesity and chronic disease. Eric is internationally recognized for his extensive work in the study of the health effects of moderate alcohol consumption, whole grains, micronutrients, and polyphenols. He also studies the impact of local and national food nutrition policy as it relates to the improvement of diets of school children and for the 1 in 7 Americans on food assistance programs. He has previously served on the Institute of Medicine Food Policy committee and the scientific advisory committee for the 2010 U.S. Dietary Guidelines for Americans. Eric has published more than 600 peer-reviewed publications during his 23 years on the faculty at Harvard. He has received several awards for his work, including the American Society for Nutrition General Mills Institute of Health and Nutrition Innovation Award. (Boston, MA) @HarvardChanSPH

MISSY SCHAAPHOK, RD is manager of global nutrition and sustainability at Taco Bell Corporation. Missy has a unique role as the in-house dietitian and product developer there, leading nutrition strategy and menu innovation. She is responsible for nutrition, regulatory and scientific affairs, and nutrition communications and marketing, working closely with executive, legal, brand marketing, and public relations teams on internal and external outreach. Prior to joining Taco Bell, she taught women and children essential culinary nutrition skills, and published a cookbook called WIC Tested, Dietitian Approved for the WIC Program. (Irvine, CA) @RDMissy

CHRISTINE SEITZ is vice president of Culinary Business Excellence at Compass Group, North America. Christine graduated in 1984 from California State University, Long Beach, with a bachelor of science in nutrition and foodservice management, then continued on to the California Culinary Academy, graduating in 1986 as a professional chef. Having worked in the restaurant industry from high school to present, she joined Bon Appétit Management Company in 1987 as their first executive chef; from that position, she developed into a general manager of a two-million-dollar account. After many years in the field, she became a consultant for Bon Appétit and Compass Group, managing over 120 new account openings, running corporate chef trainings, and developing new food programs focusing on authentic cuisines ranging from Southeast Asian to the Middle East to south of the equator and healthy cooking. She joined Compass Group in the spring of 2012 as the director of culinary development and was then promoted to vice president of culinary strategies for Compass Group, Business Excellence. Current initiatives include their corporate food philosophy for healthy, sustainable menus, and

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commitment to the adapted Menus of Change initiatives; working with farmers, distributors, and chefs to rescue produce through Imperfectly Delicious Produce; running a teaching kitchen; and guiding chef profitability trainings. As part of a Bon Appétit-sponsored team, Christine was successfully entered into the Guinness Book of World Records for “World’s Largest Stir Fry” in 2004. (Pleasanton, CA) @Christine_Seitz

ALISA VIA-REQUE, MS, RDN is the senior nutrition manager for Brinker International, parent company to Chili’s and Maggiano’s Little Italy. In that role, she collaborates with chefs across both brands to develop healthier dishes; supports food scientists with ingredient reformulations; and performs recipe nutrient analysis for each brand’s menu. Additionally, Alisa plays an active role in interpreting menu labeling regulations and forming strategies to ensure compliance. Prior to joining Brinker, she worked as a nutrition/weight-management counselor in various settings, and began her career as a nutrition analyst for Dine Brands Global, Inc. Alisa holds a BS in dietetics from the University of Nebraska and earned her MS in nutrition from the University of Kansas Medical Center. She is a member of the Academy of Nutrition and Dietetics’ Food and Culinary Dietetic Practice Group, and serves as the co-chair of the Policy Workgroup for the CIA Healthy Menus R&D Collaborative. (Dallas, TX) @Alisa.ViaReque

WALTER WILLETT, MD, DrPH is professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health and professor of medicine at Harvard Medical School. Walter studied food science at Michigan State University and graduated from the University of Michigan Medical School before obtaining a doctorate in public health from Harvard School of Public Health. He has focused much of his work over the last 35 years on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments are providing the most detailed information on the long-term health consequences of food choices. Walter has published over 1,700 articles, primarily on lifestyle risk factors for heart disease and cancer. In addition to the textbook, Nutritional Epidemiology (Oxford University Press), he has authored four books for the general public: Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating, which has appeared on most major bestseller lists; Eat, Drink, and Weigh Less, co- authored with Mollie Katzen; The Fertility Diet, co-authored with Jorge Chavarro and Pat Skerrett; and Thinfluence, co-authored with Malissa Wood and Dan Childs. Walter is a member of the National Academy of Medicine and the recipient of many national and international awards for his research. He is one of the most cited individuals in all areas of science. (Boston, MA) @HarvardChanSPH

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CORPORATE MEMBER COMPANY PROFILES

American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors and the foodservice industry. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of real eggs. To assist food companies, AEB develops resource materials and makes egg experts available to answer technical questions. Visit www.aeb.org for more information, formulation tips and assistance and functional egg background.

Corteva Agriscience™, the agriculture division of DowDuPont™, is the only major agriscience company completely dedicated to agriculture. By combining the strengths of DuPont Pioneer, DuPont Crop Protection and Dow AgroSciences, we've harnessed agriculture's brightest minds and expertise gained over two centuries of scientific achievement. Corteva Agriscience™ also delivers solutions to help meet the needs of a growing population seeking healthier foods and more sustainable options. Accomplishing this is by developing oil seeds that supply healthier, high stability oils for the food industry. www.corteva.com

CSSI Marketing + Culinary is a unique full-service foodservice agency that blends robust culinary expertise with strategic marketing services and experienced research and insight capabilities. We collaborate with global food manufacturers to help uncover pathways for growth and work directly with the top national restaurant brands to deliver successful menu strategy and innovation support. CSSI Marketing + Culinary is an independently owned Chicago agency, innovating daily for our customers. www.cssiculinary.com

Lentils.org is actively working to increase the awareness and consumption of delicious and nutritious lentils in North America. Lentils are a versatile ingredient, with a neutral flavor profile, they absorb the flavors of any dish and can be used in so many more applications than just soups and curries –try them in anything from breakfast, snacks, to desserts! Not only are lentils nutritious (high in protein and fiber), they are an economical and sustainable source of plant-based protein. Learn more at www.lentils.org

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 blenditarian.com for more information, fresh mushroom ideas, recipes and The Blend.

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The National Mango Board was founded in 2005, and is a national promotion and research organization supported by assessments from domestic and imported mangos. The board’s mission is to increase the consumption of fresh mango in the U.S. by inspiring consumers and educating them about the culture, flavor and nutrition of mangos, while bringing the industry together. Per capita consumption of fresh mangos has increased 82%, from 1.88 pounds in 2005 to 3.4 pounds in 2017. The demand continues to grow as more U.S. consumers discover this super fun superfruit. www.mango.org

The National Peanut Board (NPB) works to improve the economic condition of USA peanut farmers and their families through compelling promotion and groundbreaking research. NPB educates consumers and culinary professionals about the flavor, quality and nutritional benefits of USA-grown peanuts. www.nationalpeanutboard.org.

Northarvest Bean Growers Association (NGBA) was created in 1976 as a cooperative effort between dry bean farmers in North Dakota and Minnesota. In 1960 the number of farmers raising dry beans in the Northarvest growing region could be counted in single digits. Today Northarvest is the leading producer of dry beans with two thousand bean farmers growing ten classes of high quality beans (pinto, black, navy, dark red kidney, light red kidney, small red, pink, great northern, cranberry and white kidney) for the domestic and export markets. Northarvest supports all markets by providing resources and recipes that help nutrition professionals make dry beans a simply delicious, naturally nutritious part of daily meals. Please visit BeanInstitute.com for more information, including quantity recipes with meal component analysis.

Potatoes USA is the marketing organization for the 2,500 commercial potato growers operating in the United States. We promote five main potato products: fresh table-stock potatoes, fresh chipping potatoes, seed potatoes, frozen potato products and dehydrated potato products. We do not directly sell potatoes and potato products. We offer services that help our customers all around the world increase demand for potatoes. Potatoes USA has invested heavily in marketing and product management research to bring you information that grows your business. www.potatogoodness.com

Violife has been dedicated to making amazing tasting, 100% vegan non-dairy, non GMO foods since the 90’s. We are proud and humbled to be a favorite brand for so many Vegans, Vegetarians and Flexitarians around the world. We innovate continuously and have a complete product portfolio. All our 100% Vegan foods are free from lactose, GMO, gluten, nuts, soy, preservatives and cholesterol. Check us out at www.violifefoods.com

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

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TUESDAY, JANUARY 15TH

REGISTRATION & REFRESHMENTS

Carrot Ginger Turmeric Shrub Grilled Shrimp with Green Mango Slaw, Sal De Gusano, and Peanuts

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CARROT, GINGER, AND TURMERIC SHRUB Yield: 2 Cups Ingredients Amounts

Concentrate Pineapple 1 cup Turmeric, fresh, peeled, chopped 1 oz. Sugar 1 cup

Ginger, ¼” sliced, and smashed 6 ea. Apple cider vinegar, raw, unfiltered 1 cup Carrot juice 4 cups Club soda as needed Ice as needed

Method 1. For the Concentrate: In a medium bowl, combine the pineapple, turmeric and sugar, using your hands to crush the fruit until completely broken down. 2. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days. 3. Combine the ginger and vinegar in a small non-reactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days. 4. Add the carrot juice and stir to combine. Using a rubber spatula, press down on the pineapple mixture through a fine-mesh sieve into a medium bowl. Discard the solids. 5. Strain the vinegar through the same sieve. Discard the ginger. 6. Pour the syrup and vinegar mixture into a mason jar and store in the refrigerator for a week before serving. 7. Mix ½ cup club soda to every 2 tablespoons the shrub mixture and mix gently. Place in a beverage dispenser and serve over ice.

Variation: You can turn the shrub into a cocktail by adding gin to taste. Garnish with a lemon wedge.

Source: Adapted from tastingtable.com

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GRILLED SHRIMP WITH GREEN MANGO SLAW, SAL DE GUSANO, AND PEANUTS Yield: 10 Portions Ingredients Amounts

Wonton Spoons Sesame oil 2 oz. Canola oil 2 oz. Egg roll wrappers 1 pk. Sea Salt or Sal de Gusano as needed

Fish Sauce Vinaigrette Lime juice ¼ cup Fish sauce ¼ cup Water 2 Tbsp. Honey 1 Tbsp. Garlic clove, microplane ½ ea. Ginger, 1”knob, microplaned ½ ea. Thai bird chile, chopped 1 ea. Grapeseed oil ¼ cup

Green Mango Slaw Green cabbage, shaved paper thin on 1 cup mandolin Green mango, ⅛” julienned 2 cups Green apple, peeled, julienned 1 cup Cilantro, thinly sliced ½ cup Thai basil, each leaf cut into 3 pc. ½ cup Yellow/Red small sweet pepper ¼ lb. Tinkerbells, shaved paper thin and soaked in cold icy water Salt as needed Ground black pepper as needed

Marinade Fish sauce 1 Tbsp. Palm Sugar 1 Tbsp. Garlic, minced 1 Tbsp. Ginger, minced 1 Tbsp. Lime juice 2 Tbsp. Thai bird chili, minced 1-2 ea. Canola oil 2 Tbsp. Sesame oil 2 Tbsp.

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Shrimp, peeled, deveined 2 lb. 21-25 size

Sal de Gusano as needed Peanuts, roasted, chopped 2 Tbsp.

Method 1. For the Wonton Spoon: Combine the sesame oil and canola oil in a small bowl. Take a spring roll wrapper, brush surface with oil mixture. Sprinkle with salt. 2. Cut the wrapper into thirds. Lay 1 piece of wrapper in between 2 metal wonton spoons. Repeat with the remaining wrappers. 3. Preheat a 350°F. Place the filled metal spoons on a baking sheet and bake for 10 to 12 minutes or until the wrappers are golden brown and cooked through. Remove from oven and cool slightly. Carefully remove the eggroll wrapper from in between the spoons. Store in an airtight container. 4. For the Fish Sauce Vinaigrette: In a bowl, combine all of the ingredients together and whisk until incorporated. 5. For the Green Mango Slaw: Combine all ingredients in a large bowl. Dress with vinaigrette. Season with salt and pepper as needed. 6. For the Marinade: Combine all the ingredients in a small bowl. 7. Season with shrimp with salt and pepper. Toss with the marinade and let sit for 15 minutes. 8. Preheat a grill. 9. To Serve: Grill the shrimp. Place a little green mango slaw in the bottom of the spoon. Top with a piece of Shrimp. Drizzle with a little vinaigrette, and garnish with micro greens and a sprinkle at Sal de Gusano and peanuts.

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CULINARY DEMONSTRATION RECIPES

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SPICY PEANUT HUMMUS Yield: 2 ½ Cups Ingredients Amounts

Peanuts 1 cup Garlic cloves, large, peeled 4 ea. Water 4 cups Cilantro stems, tied 6 ea. Aleppo pepper 1 tsp. + more for garnish Salt a pinch + additional as needed Cumin a pinch Smoked paprika a pinch Coriander a pinch Lemon juice 3 Tbsp. Tahini 2 Tbsp. Cilantro, chopped 3 Tbsp. + 1 Tbsp. for garnish

Garnish Peanut oil 2 Tbsp. Cumin seeds, toasted as needed Coriander seeds, toasted as needed

Method 1. Lightly dry roast the peanuts in a 350°F oven until pale gold. 2. Place the peanuts, garlic cloves, water, cilantro stems and spices in a small pot. Bring to a boil and reduce to a simmer. Simmer for 45 minutes, or until the peanuts are completely soft. 3. Turn up the heat and boil until the liquid has almost all evaporated with about a ¼ cup of liquid in the bottom of the pot. Drain the peanuts and reserve the liquid. This method ensures that all of the flavor is re-absorbed into the peanuts. 4. Place the hot peanuts, lemon juice, tahini, and ½ the liquid in a food processor and blend until smooth, adding the rest of the liquid by tablespoons and even a little warm water if necessary to adjust the consistency. Season to taste with more Aleppo pepper and salt. 5. Fold in the chopped cilantro and spoon into a serving bowl. 6. Drizzle with peanut oil, cumin and coriander seeds, Aleppo pepper, and some chopped cilantro. 7. Serve warm or chilled with whole wheat pita chips or raw vegetables to dip.

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CAULIFLOWER B’STILLA Yield: 1, 7-inch Pie, 4 Individual Pies, or 8 Mini Pies Ingredients Amounts

Olive oil 20 g Onions, rough chopped 100 g Garlic, finely minced 5 g Ginger, finely minced 15 g Carrot, finely minced 50 g Fennel, finely minced 50 g Cilantro stems, chopped 6 ea. Preserved lemon, finely minced 15 g Saffron a pinch Cinnamon stick 1 ea. Water 300 g

Cauliflower, florets only 300 g Olive oil spray as needed Nutritional yeast 7 g Pistachios, finely chopped 75 g Ras el hanout 7 g Aleppo pepper 2 g Salt as needed Lemon, juice of 1 ea. Eggs 4 ea. Ground black pepper as needed

Whole wheat phyllo sheets, defrosted 9 ea. Whole wheat breadcrumbs, dry 50 g

Method 1. In a small pot, heat the olive oil. 2. Place the onion, garlic, ginger, carrots, fennel, cilantro stems, and preserved lemon in the pot and sauté on high heat until the onion begins to color slightly. 3. Add the saffron, cinnamon stick, and water, bring to a boil and turn down to a simmer. Simmer for 20 minutes with a lid on. 4. Meanwhile, grate the cauliflower on the large holes of a box grater (for large production this can be done in a food processor or buffalo chopper.) 5. Heat a nonstick pan and dry sauté the cauliflower until it begins to brown (this can be done on a nonstick sheet pan in a 400°F oven if doing large volume, stirred frequently.) When it is a light golden color, spray lightly with olive oil spray. This will cause the cauliflower to sizzle and continue to brown to a deep brown color. 6. Add the nutritional yeast, chopped nuts, ras el hanout and Aleppo pepper. Taste and season with a little salt and a squeeze of lemon juice. Add more Aleppo and ras el hanout if World of Healthy Flavors 25 THE CULINARY INSTITUTE OF AMERICA® JANUARY 2019 JOIN THE CONVERSATION ONLINE AT #CIAWOHF

necessary to give the cauliflower a kick. This can go cold, and be stored overnight with great success. 7. When the onion braise has just about ¼ inch of liquid in the bottom, whisk the eggs with a little salt and pepper and pour into the onion mixture. 8. Lower the heat to the lowest setting and just stir now and then to lightly coagulate the eggs. This takes about 5 minutes and gives you time to get the phyllo ready. Remove from the heat when the eggs look like very wet scrambled eggs. 9. Preheat an oven to 400°F. 10. Spray a 7-inch tart pan lightly with olive oil spray. 11. Brush or spray one sheet of phyllo very lightly with olive oil. Sprinkle with about 1 tablespoon of breadcrumbs and repeat 2 times to have a total of 3 layers of phyllo. If you are using a tart pan, place the sheets in allowing the phyllo to hand over the edges. 12. Place ½ of the cauliflower (cold is fine) in the bottom of the pan, then ½ of the egg mixture. Repeat with another 3 sheets of phyllo and the remaining cauliflower and egg filling. 13. Lay 3 more sheets of phyllo on the top and a light spray of olive oil. Fold the overlapping phyllo on top of the pie, spray again and bake in a hot oven until golden brown, approximately 35 to 40 minutes

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ROASTED BABY CARROTS IN CHARMOULA, PICKLED CARROT ROUNDS, SMOKED CARROT PURÉE, CARROT TOP ALMOND PESTO AND CRISPY CARROT THREADS Yield: 8 Portions Ingredients Amounts

Preserved Lemon Charmoula Shallot, finely sliced 1 ea. Garlic cloves, finely diced 2 ea. Preserved lemon, seeded, finely diced ½ ea. Parsley, finely chopped ½ cup Cilantro, including roots and stems ½ cup Smoked paprika 1 Tbsp. Cumin 2 tsp. Serrano, finely chopped 1 tsp. Sea salt as needed Lemon, juice of 1 ea. Ground black pepper as needed Extra-virgin olive oil ½ cup

Baby carrots, assorted colors 3 lb. Pickled Carrot Rounds (recipe follows) Smoked Carrot Purée (recipe follows) Carrot Top Almond Pesto (recipe follows) Crispy Carrot Threads (recipe follows)

Method 1. For the Preserved Lemon Charmoula: Mix all ingredients with olive oil. Allow to sit for 1 hour to blend the flavors. 2. Toss the carrots just to coat in charmoula. Roast in the oven until tender and caramelized. Dress the hot carrots with the remaining charmoula. 3. Smear the smoked carrot purée along the bottom of the plate. Top with the roasted baby carrots and carrot rounds. Drizzle with Carrot Top Almond Pesto, and garnish with crispy carrot threads.

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PICKLED CARROT ROUNDS Yield: ½ Cup Ingredients Amounts

Rice wine vinegar 8 oz. Water 4 oz. Honey 2 oz. Mustard seed 1 tsp. Baby carrots, thin sliced into rounds 4 oz. Salt as needed Ground black pepper as needed

Method 1. Bring the vinegar, water, honey and mustard seed to a boil. 2. Pour the liquid over the carrots (if using different colors, place in individual containers so that colors don’t bleed.) 3. Cool to room temperature, and store in the fridge if necessary.

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SMOKED CARROT PURÉE Yield: 2 Cups Ingredients Amounts

Carrots, large, cut half lengthwise, 3 ea. then into 2 inch pieces Onion, half of, halved again 1 ea. Cashew milk 1 ½ -2 cups Salt as needed Ground white pepper as needed

Method 1. Prepare the smoked carrot purée by par cooking the carrot pieces. Cook the carrots half way in boiling water. Drain well. 2. Smoke carrot pieces in a smoker for 15 minutes, along with the raw onion. Check now and then to make sure they are not becoming overly smoky. 3. Slice the carrots and onion into smaller pieces and place in a sauce pan and cover with cashew milk and a parchment lid. 4. Simmer until the vegetables are completely tender. Strain the carrots, place half the liquid and the carrots in a blender. Blend on high speed until very smooth and velvety, reserving a little of the cooking liquid to adjust if necessary. 5. Season with salt and white pepper.

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CARROT-TOP ALMOND PESTO Yield: 1 Cup Ingredients Amounts

Carrot tops, thick stems removed 3 oz. Almonds, chopped 1 oz. Garlic clove, large, crushed 1 ea. Parmesan, grated 1 oz. Lemon, zest of 1 ea. Olive oil as needed Lemon juice as needed Salt as needed Ground black pepper as needed

Method 1. Blanch carrot tops, shock in an ice bath to preserve color. Squeeze out any excess water. 2. Combine all ingredients from almonds to lemon zest, in a blender and purée, adding olive oil for proper consistency. 3. Season to taste with lemon juice, salt and pepper.

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CRISPY CARROT THREADS Yield: 1 Cup Ingredients Amounts

Carrot, large 1 ea. Vegetable oil as needed Salt as needed Ground black pepper as needed

Method 1. Using a vegetable peeler, cut lengthwise threads from the carrot. 2. Deep fry at 318°F for 45 seconds, or until almost all bubbling has subsided. Drain on paper towels. 3. Immediately season with salt and pepper.

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SAVORY ALMOND GRANOLA Yield: 1 ½ Cups Ingredients Amounts

Almonds, skin on, chopped ¼ cup Sunflower seeds ¼ cup Old-fashioned oats ¼ cup Coconut, shredded ¼ cup Sesame seeds 1 Tbsp. Flax seeds 1 Tbsp. Thyme sprigs, leaves stripped 2 ea. Shallot, finely chopped 1 ea. Almond oil 2 Tbsp. Egg white, whisked 1 ea. Coconut sugar 1 Tbsp. Cumin a pinch Aleppo pepper a pinch or Chili flakes Salt as needed

Method 1. Combine all ingredients, stirring well to mix thoroughly. 2. Place on silpat and bake in 325°F oven. Turn after 5 to 10 minutes. 3. Bake until golden brown and crisp, approximately 20 to 30 minutes.

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OPENING SPONSOR EXCHANGE RECEPTION

National Peanut Board Crispy Peanut Falafel with Peanut and Eggplant Babaganoush, and Pickled Pear

West African Peanut and Chicken Stew

CIA Tables Chipotle Jackfruit and Lentil Tacos with Lime Cabbage, and Citrus Pickled Red Onions

Roasted Cauliflower and Potato Bondas with Cilantro Mint Chutney and Tamarind Date Chutney

Everything Bagel Deviled Eggs with Salmon Pastrami

Mango Poke on Crispy Furikake Tapioca Chip

Sponsored by

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CRISPY PEANUT FALAFEL WITH EGGPLANT AND PEANUT BABAGANOUSH, AND PICKLED ASIAN PEAR Yield: 12 Each Ingredients Amounts

Pickled Asian Pears Water 1 cup Salt 1 Tbsp. White wine vinegar 1 Tbsp. Bay leaves 1 ea. Brown mustard seed ½ tsp. Black peppercorns ½ tsp. Whole garlic cloves, peeled and smashed 1 ea. Summer savory or fresh thyme, ½ Tbsp. washed and roughly chopped Asian pear 2 ½ cups

Minted Yogurt Greek Yogurt ½ cup Mint, dried, crushed 1 tsp. Mint, chopped 1 tsp. Salt as needed

Eggplant and Peanut Babaganoush 1 cup (recipe follows) Peanut Falafel (recipe follows) 24 ea. Minted Yogurt (recipe above) Micro mint 1 oz.

Method 1. For the Pickled Asian Pears: In a large sauce pan over high heat, combine water, salt, vinegar, and all the herbs and spices, and bring to a boil. Reduce the heat and simmer for 5 minutes. 2. Slice the pears, in half. Remove the core and stem. Slice lengthwise paper thin. 3. Place the pears in a non-reactive glass or stainless steel bowl and pour the brine over them. 4. Cover the bowl with a clean kitchen towel and leave them at room temperature for 1 hour. You can also cover them with plastic wrap, but make sure to poke a hole in the wrap so that the steam can escape. 5. Refrigerate the pickles overnight. They will be ready to eat after 1 hour and will last up to 2 weeks. 6. For the Minted Yogurt: Combine all ingredients. Let sit for 30 minutes for mint to rehydrate. 7. To Serve: Place a tablespoon of Eggplant and Peanut Babaganoush in the center of the plate. Top with a hot Peanut Falafel, a drizzle of Minted Yogurt and a skewered slice of Pickled Pear with mint.

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PEANUT FALAFEL Yield: 100 Each, 1 Ounce Falafels Ingredients Amounts

Peanuts, roasted, unsalted, blanched 1 gal. Onion, large 2 qt. Parsley, chopped 2 cups Cilantro, chopped 2 cups Mint, chopped ½ cup Garlic, minced 1 cup Cumin 3 Tbsp. Coriander 3 Tbsp. Salt ¼ cup Red pepper flakes 2 Tbsp. Ground black pepper 1 1/3 Tbsp. Baking powder ¼ cup Chickpea flour 2 cups Peanut oil for frying as needed

Method 1. Bring a large pot of water to a rolling boil over high heat. Add the peanuts to the boiling water. Bring the water back to a boil. Reduce heat so that the water is at just above a simmer. 2. Cover and continue to cook the peanuts for 1 ½ hours, adding enough water to the pot periodically so that the peanuts circulate freely in the water as they cook. 3. Set a large colander in a sink. Transfer the peanuts to the colander and leave to drain and dry completely, about 10 minutes. 4. Coarsely grind the drained peanuts in a food processor in batches, final piece size should be approximately 1/16th of an inch, cover and reserve at room temperature. 5. Line several sheet pans with parchment paper and place them on a speed rack. 6. Set mixer with whip attachment. Transfer chopped peanuts to a mixing bowl and set on mixer. 7. With mixer set on low, add the remaining ingredients. Continue to mix until the ingredients are well combined. Remove the resulting falafel mix from the mixer. 8. Using gloved hands, form the falafel mix into 2-inch balls, and place them in lines down the parchment lined sheet pans, far enough apart so the falafel balls are not touching one another. Continue process until all the falafel mix is used. 9. Allow falafel balls to rest on the sheet pans, uncovered, in the refrigerator until a thin skin forms on the outer surface of each, about 2 hours, this will help them to hold together better during the frying process. 10. Line several sheet pans with paper towels and place them on a speed rack. 11. Heat the peanut oil in deep fryer to 350°F(175°C). 12. Deep fry the falafel balls in batches until they are a dark-golden brown. Drain falafel balls in the baskets over the frying oil. World of Healthy Flavors 35 THE CULINARY INSTITUTE OF AMERICA® JANUARY 2019 JOIN THE CONVERSATION ONLINE AT #CIAWOHF

13. Check the internal temperature of one falafel ball in each batch using a thermometer. Ideally the falafel balls should be close to 165°F (75°C). Do not overcook. 14. Transfer the fried falafel balls onto the prepared sheet pans so that any excess oil is absorbed by the paper towels. 15. Serve immediately while piping hot and crisp.

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EGGPLANT AND PEANUT BABAGANOUSH Yield: 3 Cups Ingredients Amounts

Eggplant, globe, large 1 ea. Tomato, medium 1 ea. Olive oil 2 Tbsp. Onion, small, diced 1 cup Garlic, minced 2 tsp. Salt as needed Thyme, minced ½ tsp. Peanuts, skinned, roasted ½ cup Lemon juice 1–2 Tbsp. Red chili flakes ¼ tsp. Parsley, chopped 1 ½ tsp. Mint, chopped 1 ½ tsp.

Method 1. Heat the oven to 350°F. 2. Over an open flame, char the outside of the eggplant and tomato evenly on all sides. Place the charred eggplant on a parchment lined roasting pan and bake in the oven until very tender, 30 to 40 minutes. Meanwhile, peel the skin off the charred tomato and roughly chop. 3. Remove the roasted eggplant from the oven and let cool. Peel the charred skin off the eggplant and discard. Save the eggplant flesh, including any liquid that may come off after cooking. 4. In a wide skillet over medium heat, warm 2 tablespoons of olive oil. Sauté the onions and garlic together with ½ teaspoon salt. Add the chopped tomato and thyme leaves and sauté a few minutes more. Set aside. 5. In a food processor, chop the peanuts. Add the eggplant and reserved liquid, tomato – onion mixture, lemon juice, red pepper flakes, and salt to taste. Purée until smooth. 6. Taste for seasoning and adjust as necessary. Transfer to a wide serving bowl, and drizzle with more olive oil. Garnish with the parsley, mint and chopped peanuts. Serve.

Source: Adapted from Root to Leaf, by Steven Saterfield (Harper Collins Publishers, 2015).

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WEST AFRICAN PEANUT AND CHICKEN STEW Yield: 10 Portions Ingredients Amounts

Canola oil 2 Tbsp. Chicken breast, cut into 1” pieces 3 lb. Salt as needed Ground black pepper as needed

Canola oil 2 Tbsp. Onions, diced 2 Tbsp. Carrots, sliced ¼” thick on bias 3 cups Garlic cloves, mashed 4 ea. Ginger, peeled, 1” 1 pc. Tomatoes, chopped 1 ½ cups Chicken stock or broth, divided 6 cups Thyme leaves 2 oz. Habanero, pierced 1 ea. Peanut butter, natural, smooth 1 cup Tomato paste 2 Tbsp. Chard or collards, stemmed, cut in 3 cups 1” pieces Brown rice, cooked 8 cups

Peanuts, toasted, chopped for garnish ½ cup

Method 1. Heat 2 tablespoons oil in oven roasting pan. Season chicken pieces with salt and pepper and brown in hot pan, remove chicken from pan and set aside. Drain off excess fat. 2. Add oil and sauté onions for five minutes or until soft. Add carrots (and any additional vegetables*), garlic, ginger and tomatoes. Add 4 cups of hot chicken stock, thyme and habanero. 3. In a separate bowl, whisk peanut butter and tomato paste into remaining 2 cups of stock and add to the pan. Add the chicken back to the pan. 4. Bring to boil, then simmer for 15 to 20 minutes or until the chicken is tender. Add chard. Season with salt and pepper. Can be served with brown rice. 5. Garnish with peanuts

Note: *Optional vegetables to add: eggplant, okra, sweet potatoes, cabbage, turnips, or bell peppers.

Source: Adapted from Tanya Holland, as served at the 2019 Worlds of Healthy Flavors leadership retreat.

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CHIPOTLE JACKFRUIT AND LENTIL TACOS WITH LIME CABBAGE, CITRUS PICKLED RED ONIONS, AND AVOCADO Yield: 8 to 10 Portions Ingredients Amounts

Pickled Red Onions Onions, red, sliced thin (1/16”) 1 lb. Grapefruit juice ¼ cup Lime juice ¼ cup Orange juice ¼ cup

Jackfruit Jackfruit, prepared, drained 2 lb. Canola oil, olive oil, or lard, for cooking 1 oz. Onion, thinly sliced 1 ea. Coffee, finely ground 2 Tbsp. Chili powder 2 Tbsp. Cumin 1 tsp. Lentils, green 1 cup Chipotle Salsa (recipe follows) 2 cups Water or vegetable stock 3 cups Salt as needed Ground black pepper as needed

Lime Cabbage Cabbage, chiffonade 4 cups Cilantro, chopped ¼ cup Grapefruit juice 2 Tbsp. Lime juice ¼ cup Salt as needed Ground black pepper as needed

Corn tortillas, 4” 24 ea. Avocados, peeled, seeded, and sliced 3 ea. Micro cilantro ¼ cup

Method 1. For the Pickled Red Onions: Prepare the pickles according to the manufacturer’s directions. Stir in the grapefruit, lime and orange juice. 2. For the Jackfruit: Heat a sauté pan over medium-high heat. Add a drizzle of oil and brown the jackfruit; transfer to a plate, add another drizzle of oil to the pan, and cook the onions, stirring to loosen any browned bits, for 4 to 5 minutes.

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3. Add the coffee, chili powder, and cumin, sauté 1 minute. Add lentils, salsa and water and bring to a simmer. Cook for 15 minutes or until the lentils are cooked and the flavors meld. 4. For the Lime Cabbage: Place the cabbage and cilantro in a large bowl. Season with salt and pepper. Let sit for 10 minutes. Add lime juice and grapefruit juice. Adjust seasoning. The cabbage should be crunchy and not wilted. 5. Heat a corn tortilla. Place 1 to 2 ounces of jackfruit mixture on top. Top with Lime Cabbage, a slice of avocado, Pickled Red Onions, and micro greens.

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CHIPOTLE SALSA Yield: 5 Cups Ingredients Amounts

Onion, roughly chopped 1 ea. Chipotle Meco chiles, stemmed 4 ea. Tomatoes, cored 1 lb. Garlic cloves 10 ea. Water 3 cups Salt 2 tsp. Ground black pepper ½ tsp. Sugar 1 tsp.

Method 1. Combine all the ingredients in a medium saucepan. Bring to a boil; reduce to a simmer, and cook, uncovered, for 30 to 45 minutes. 2. The liquid should be reduced by a third, and the tomato skins should be falling off. Set aside to cool. Blend until smooth.

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ROASTED CAULIFLOWER AND POTATO BONDA WITH TAMARIND DATE CHUTNEY AND MINT CILANTRO CHUTNEY Yield: 60 Small Patties Ingredients Amounts

Cauliflower, florets 1 lb. Canola oil 1 Tbsp. Salt as needed Ground black pepper as needed

Vegetable oil or ghee 6 Tbsp. Black mustard seeds 2 tsp. Cumin seeds 2 tsp. Coriander seeds, crushed 1 tsp. Curry leaves, chopped 1 tsp. Onion, medium size, minced 3 cups Ginger, peeled & minced, 1-inch piece 2 ea. Green serrano chile, minced 2 ea. Turmeric powder 1 tsp. Potatoes, Yukon Gold or similar 1 lb. boiled, peeled and squashed Cilantro, chopped 2 Tbsp. Salt as needed

Batter Chickpea flour 1 ½ cups Brown rice flour 1 ½ cups Salt as needed Soda water as needed for mixing to a thick creamy consistency Oil to deep fry in as needed

Cilantro Mint Chutney as needed (recipe follows) Tamarind Date Chutney as needed (recipe follows) Yogurt as needed Micro cilantro as needed

Method 1. Preheat a 400°F oven. Toss the cauliflower with the canola oil. Place in a single layer on a baking sheet. Roast in a hot oven until golden brown. Season with salt and pepper. World of Healthy Flavors 42 THE CULINARY INSTITUTE OF AMERICA® JANUARY 2019 JOIN THE CONVERSATION ONLINE AT #CIAWOHF

2. Heat oil or ghee in a skillet, add mustard seeds. When the mustard seeds splutter and dances about, immediately add the cumin seeds, coriander seeds and curry leaves. 3. When the popping has stopped, add the chopped onions. When the onions begin to brown and the mixture smells divine, add the ginger, green chilies and turmeric. 4. Cook for 2 minutes, then add the squashed potatoes and cauliflower, tossing everything together for a minute or two and then add the coriander. Add salt to taste. 5. At this point, the mixture will be so delicious; you’ll wonder why you need to go any further. Let the filling cool to room temperature. 6. For the batter: Make the batter by combining the chickpea flour, rice flour, and salt. Set aside 1 cup of this mixture. Add enough water or soda water to the rest to make a thick batter. The batter has to coat the filling completely, so leave it on the thick side until you test the first piece. 7. The conventional bonda is about 2 inches or so in diameter, although you can make them any size you want. I like to make them on the small size, scarcely bigger than ping pong balls when fried. Using a scoop or your hands, shape the filling into balls and lay them out on a tray. All this can be done far ahead of the frying. 8. Heat oil in a karai or wok; remember the Indian karai was the ancestor of the wok). Coat the potato balls with the soy flour and rice flour mix. Shake off the excess. Dip the potato balls into the batter, then fry till pale brown. Drain and serve plain or with chutney. 9. As you work, skim droplets of fried batter off the surface of the oil .Don’t discard them; they’re a delicious bonus for anyone hanging around the stove. 10. Serve with cilantro mint chutney, Tamarind Date Chutney, a drizzle of yogurt and micro cilantro.

Source: Adapted from My Bomby Kitchen: Traditional and Modern Parsi Home Cooking, by Niloufer Ichaporia King and Alice Waters (University of California Press, 2007)

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TAMARIND AND DATE CHUTNEY Yield: 4 Cups Ingredients Amounts

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

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

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

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GREEN CHILE CHUTNEY Yield: 1 Cup Green serrano chiles, 2-3 ea. coarsely chopped Cilantro, chopped 2 bu. Mint leaves 1 bu. Lemon juice 2 Tbsp. Salt as needed

Method 1. For the Green Chile Chutney: Place all ingredients in the blender and purée, using a little water as needed. 2. Adjust seasoning to taste, adding more lemon juice or chiles if desired. The chutney should be thick and very spicy.

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EVERYTHING BAGEL DEVILED EGGS Yield: 8 Egg Halves Ingredients Amounts

Everything Bagel Topping Sesame seeds ¼ cup Poppy seeds ¼ cup Crispy Shallots (recipe follows) 3 Tbsp. Crispy Garlic (recipe follows) 3 Tbsp. Coarse sea salt 2 Tbsp.

Eggs, hard-boiled, peeled and halved 6 ea. Cream cheese, light 2 Tbsp. Mayonnaise, light 2 Tbsp. Lemon juice 1 Tbsp. Sesame seeds 1 tsp. Onion, dehydrated, minced 1 tsp. Caraway seeds ¼ tsp. Salmon Pastrami, minced ¼ cup + 2 Tbsp. (recipe follows) Salt as needed

Salmon Pastrami, sliced as needed (recipe follows) Green onion, thinly sliced as needed

Method 1. For the Everything Bagel Topping: Combine all ingredients. Store in airtight container. 2. Separate yolks from whites. Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. 3. Add cream cheese, mayonnaise, lemon juice, sesame seed, dehydrated onion, caraway seeds, and salmon to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt. 4. Transfer yolk filling to piping bag. Place a small slice of salmon against the back of the egg cavity. Pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with everything bagel topping, a strip of salmon, and green onion.

Source: seriouseats.com.

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SALMON PASTRAMI Yield: 4 Pounds Ingredients Amounts

Brine Water 4.5 kg Brown sugar 290 g Salt 150 g Coriander seeds 6.5 g Yellow mustard seeds 5 g Black peppercorns 5 g Pink peppercorns 4 g Fennel seeds 2.25 g Cinnamon stick 1.6 g Chili flake .6 g Cloves .35 g Bay leaf .25 g

Salmon filets, boneless, skin on 2 kg

Spice Rub Black peppercorns, whole, divided 41 g Coriander seed, whole, divided 21 g Juniper berries, whole 5 g Chili flake, divided 3 g Salt, divided 37.5 g Brown sugar, divided 37.5 g

Method 1. For the Brine: In a large container, dissolve salt and dark brown sugar into the water. Then add the other ingredients. Chill brine to below 40°F/4°C. 2. Add the salmon to the brine and place in the refrigerator. Gently agitate the salmon twice a day to ensure even brining. 3. For the Spice Rub: Coarsely grind black pepper, coriander, juniper berries and chili flakes. Combine with salt and brown sugar. After 2 days remove salmon from the brine and gently pat dry. 4. Dust desired amount of spice rub on the salmon. Let sit in walk in by a fan uncovered for 1 day to form a pellicle. Coat smoker racks with nonstick cooking spray. Transfer salmon to smoker skin side down. Smoke for 2 to 4 hours, maintaining a chamber temperature between 70°F to 80°F. 5. Transfer the salmon to a baking rack and allow to cool. Wrap tightly.

Variation: Hot Smoke for 2 to 4 hours, maintaining a chamber temperature between 140°F/60°C and 145°F/63°C.

Source: chefsteps.com. World of Healthy Flavors 47 THE CULINARY INSTITUTE OF AMERICA® JANUARY 2019 JOIN THE CONVERSATION ONLINE AT #CIAWOHF

CRISPY SHALLOTS Yield: 1 Cup Ingredients Amounts

Shallots, cut crosswise into ¼” slices 1 ½ cups Canola oil as needed

Method 1. Spread the shallot slices on a baking tray lined with paper towels. Set aside uncovered for 30 minutes to dry them out. Turn over the shallots to air dry the other side. 2. Meanwhile, heat oil in a pan over medium heat to about 325°F. Add shallots (do not crowd) and using chopsticks, stir gently to loosen the shallot rings. 3. Cook undisturbed until golden then remove from the oil and drain on paper towels. (The shallots will continue to cook and darken.) 4. Use fried shallots to garnish noodle or rice dishes.

Note: For Crispy Garlic, slice garlic thin and repeat above process.

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MANGO POKE ON CRISPY FURIKAKE TAPIOCA CHIPS Yield: 6 Portions Ingredients Amounts

Poke Unripe (green) mango,* peeled, 4 ea. large diced Nori seaweed, sheets, julienned 1 ea. Soy sauce 2 Tbsp. Sesame oil ½ tsp. Green onions, thinly sliced on bias 1 ea. Garlic clove, thinly sliced on mandoline 1 ea. Ginger, minced 1 tsp. Pickled ginger, chopped ¼ cup Cashew nuts, toasted, chopped ¼ cup Edamame beans, cooked ½ cup Black sesame seeds ½ tsp. Lime juice, optional as needed

Green onion, thinly sliced 2 Tbsp.

Method 1. Combine with the all the Poke ingredients in a bowl and let stand refrigerated for 30 minutes to develop flavor. If the flavor is too sweet add lime juice to taste. 2. Place the poke on a Furikake Tapioca Chip. Top with green onion slices.

Note: *Recommended mango ripeness stage 2 to 3.

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FURIKAKE TAPIOCA CHIPS Yield: 24 Rounds / 40 Chips Ingredients Amounts

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

Oil to deep fry in as needed

Method 1. In a large stainless steel mixing bowl, mix the eggs and half & half until smooth. Add starch and flour. Stir in water and mix well until all lumps are out. 2. Add furikake and cayenne pepper. Season with salt to taste. Adjust viscosity with water. 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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WEDNESDAY, JANUARY 16TH

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NAPA VALLEY BREAKFAST BUFFET

Tacu Tacu with Aju Verde and Fried Eggs

Spicy Roast Tomato Broth with Potatoes, Rajas and Poached Eggs, with Fiery Habanero Sauce

Whole Grain Mango Toast with Ricotta, Li Hing Mui, and Mint

Raspberry Coconut Chia Oats

Gluten Free Persimmon Cornbread Muffins

Whole Wheat Banana Pistachio Muffins

Assorted Whole Grain Breads Pineapple Banana Butter, Strawberry Apple Butter, Peanut Butter

Mango Smooth with Turmeric, Green Tea, Graviola and Ginger

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MANGO SMOOTHIE WITH TURMERIC, GREEN TEA, GRAVIOLA, AND GINGER Yield: 6 Portions Ingredients Amounts

Ripe mango,* peeled, diced 2 ea. (or 3 cups) Turmeric 1 tsp. Ginger, minced 1 Tbsp. Graviola powder 1 tsp. Agave syrup as needed Brewed green tea (or water) 1 cup Ice (cubed) 1 cup

Garnish Chia seeds 1 Tbsp. Activated charcoal (optional) 1 tsp. Matcha powder (optional) 1 Tbsp.

Method 1. Soak chia seeds in water overnight in the refrigerator. 2. Place all smoothie ingredients in a blender and blend until completely smooth. 3. Mix in soaked chia seeds until incorporated. 4. Garnish with options of matcha powder and/or activated charcoal.

Note: *Recommended mango ripeness stage 4 to 5

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TACU TACU WITH AJI VERDE AND FRIED EGGS Yield: 8 to 10 Portions Ingredients Amounts

Aji Verde Salsa Cilantro 1 bu. Mint leaves 15 ea. Garlic cloves 1-2 ea. Jalapeño, seeded 1 ea. Mayonnaise ½ cup Cotija cheese, or parmesan, grated ¼ cup Water ¼ cup Aji Amarillo Paste 2 Tbsp. Lime juice 1 Tbsp. Salt ¼ tsp.

Lentils Canola oil 2 Tbsp. Onion, diced ½ cup Garlic, chopped 1 tsp. Thyme, chopped 1 tsp. Lentils 1 cup Water 5 cups Salt ½ tsp.

Rice Garlic, minced 1 tsp. Oil 1 Tbsp. Brown rice, long grain 1 cup Water 2 cups Salt a pinch

Canola oil, plus more for greasing ¼ cup Onions, diced 2 cups Garlic, minced 1 Tbsp. Cumin, toasted 1 tsp. Oregano, chopped 1 Tbsp. Aji Amarillo Paste 2 Tbsp. Eggs, mixed 2 eggs

Eggs, fried 8 ea. Red onions, sliced paper thin, 1 ea. soaked in water Cilantro as needed Aji Amarillo, sliced thin in rings 2 ea.

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Method 1. For the Aji Verde Salsa: Combine all the ingredients in a blender. Blend until smooth. 2. Adjust seasoning with salt and pepper. 3. For the Lentils: Place the oil in a sauce pot. Add the onions and sweat until translucent. Add the garlic and thyme until aromatic. Add the lentils, 5 cups water, and ½ teaspoon salt to a boil in a heavy medium saucepan. 4. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl. The lentils can be cooked a day in advance. 5. For the Rice: Cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. 6. Add water and 1 teaspoon salt and bring to a boil, reduce to a simmer and cover tightly, and cook over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff the rice. The rice can be cooked a day in advance. Spread on a baking sheet in a thin layer. Cool in the refrigerator. 7. While rice stands, sauté onion until they start to caramelized. Add the garlic, cumin, and oregano, and cook until aromatic. Add the chile paste and lentils. Cook to allow the flavors to meld and the lentils to soften. They can be slightly mushy. Adjust seasoning with salt and pepper. Add more chile paste if desired. 8. Remove from the heat and stir in the rice. Add eggs and mix well. Adjust seasoning with salt and pepper. Form the mixtures in a pancake size patty. 9. To Serve: Heat a sauté pan or griddle over medium heat. Add the patties and griddle until golden brown and crispy on both sides. 10. Drizzle Aji verde salsa on the plate. Top with the tacu tacu patty. Place a fried egg on top, drizzle with Aji Verde Salsa, garnish with shaved red onions, cilantro and aji Amarillo rings.

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SPICY TOMATO BROTH WITH POTATOES, RAJAS AND POACHED EGGS Yield: 8 Portions Ingredients Amounts

Spicy Tomato Broth Tomatoes, very ripe 2 lb. Garlic, broken into cloves 1 hd. Chipotle chili, whole but deseeded 1 ea. Olive oil 2 Tbsp. Red onion, finely diced 1 ea. Celery stalks, finely diced 2 ea. Cilantro stems, finely chopped 3 Tbsp. Thyme sprig 1 ea. Vegetable stock 1 ½ qt.

Rajas Canola oil 1 oz.

Red Potatoes, medium dice 1 cup Garlic, sliced thin ¼ cup Onions, julienned 2 cups Red peppers, roasted, peeled, seeded, 1 cup cut in ¼” strips Poblano peppers, roasted, peeled, 1 cup seeded, cut in ¼” strips

Poached eggs 8 ea. Cotija cheese ¼ cup Cilantro sprig 8 ea.

Method 1. For the Spicy Tomato Broth: Preheat a broiler. Place the tomatoes on a baking sheet. Broil until the skin is charred and the tomato is soft all the way through. Turn the tomatoes periodically while broiling. 2. Place the unpeeled garlic in a sauté pan over low heat. Cook until the garlic is soft all the way through and slightly charred. Peel. When the garlic is almost soft, add the chipotle to the pan and let lightly toast. 3. Place tomatoes, garlic and chili’s in a blender and blend until smooth. 4. Heat the oil in a large saucepan and add the onion and celery. Sauté on a low heat until translucent and starting to caramelize slightly. This will take at least 10 to 15 minutes.

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5. Add the cilantro stems and thyme sprig to the onion pan and cook for a couple of minutes. Increase the heat and pour in the tomato mixture and simmer until reduced by 2/3. Add the chicken stock and continue to simmer for around 15 to 20 minutes. 6. For the Rajas: Heat a sauté pan over medium high heat. Add the potatoes and sauté until slightly caramelized and just cooked through. Season with salt and pepper. 7. Heat a sauté pan over medium low heat. Add the garlic and cook until translucent. Add the onions and sweat until translucent. Add the pepper strips and sauté for 1 minute. Add potatoes and cook to just warm through. Adjust seasoning with salt and pepper. 8. To serve: Heat the broth. Add the raja, heat to warm through. Bring mixture to a low simmer. Add a poached egg and garnish with cotija cheese, and cilantro.

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HABANERO HOT SAUCE Yield: 2 Cups Ingredients Amounts

Olive oil 1 Tbsp. Carrots, chopped 2 ea. Red onion, julienned ¼ ea. Tomatoes, quartered 2 ea. Habanero pepper, halved 3 ea. Garlic cloves, halved 3 ea. Water 2 cups Lime, juice of 1 ea. Vinegar 2 Tbsp. Salt as needed Ground black pepper as needed

Method 1. Heat the oil in a skillet on medium heat. Add the carrots and let them cook for about until almost tender. Add the onion, tomatoes, habaneros and garlic cloves and cook, stirring occasionally. Cook for 15 minutes or until the flavors start to meld and the tomatoes soften. 2. Add the water, bring to a simmer and let cook for 10 minutes. 3. Transfer skillet contents to a blender and add lime juice, vinegar and pulse (can add a bit of water, a tablespoon at a time if it’s too thick.) 4. Add salt and pepper to taste.

Source: seriouseats.com

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WHOLE GRAIN MANGO TOAST WITH RICOTTA, LI HING MUI, AND MINT Yield: 8 Portions Ingredients Amounts

Fresh Ricotta Cheese Milk 2 qt. Heavy cream 1 cup Salt ½ tsp. Buttermilk 1 cup

Lemon juice ¼ cup

Citrus Ricotta Cheese Fresh Ricotta Cheese (see above) 1 lb. Lemon zest, micro plane ½ Tbsp. Orange zest, micro plane ½ Tbsp. Honey 1 Tbsp. Salt a pinch

Sauce Ginger, micro planed 1 tsp. Lime juice 1-2 Tbsp. Lime zest 1 tsp. Honey 2 Tbsp. (or as needed) Salt 1 pinch

Mango Mango, peeled, sliced thin 4 ea.

Whole grain bread, sliced 8 pc. Li Hing Mui powder 1 Tbsp. Mint, chiffonade ¼ cup

Method 1. For the Fresh Ricotta Cheese: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add buttermilk and lemon juice, and then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Let sit for 30 minutes. 2. Pour the mixture into the lined sieve and let it drain. After discarding the liquid, chill the ricotta, covered. The ricotta will keep in the refrigerator for up to 2 days. 3. For the Citrus Ricotta Cheese: Combine all ingredients. Season with honey.

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4. For the Sauce: Combine all ingredients. Season with a pinch of salt. 5. Thinly slice the mangos. 6. To serve, toast the bread. Spread with the ricotta mixture. Fan the mango on top. Drizzle with the sauce, sprinkle with Li Hing Mui and mint.

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RASPBERRY COCONUT CHIA OATS Yield: 8 Portions Ingredients Amounts

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

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

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

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GLUTEN FREE PERSIMMON CORNBREAD MUFFINS Yield: 12 Each Ingredients Amounts

Gluten-free Flour 1 cup Cornmeal, coarse 1 cup Salt ¾ tsp. Persimmon pulp, pureed until smooth 1 ½ cups Baking soda 1 tsp. Sugar ½ cup Water 1/3 cup Vegetable oil ½ cup Eggs 2 ea. Cinnamon 2 tsp. Nutmeg ½ tsp. Ginger, grated 1 Tbsp.

Method 1. Preheat the oven to 350°F. Grease 12 muffin cups and place liners in each. In a large mixing bowl combine the flour, cornmeal and salt. In a separate small bowl, whisk together persimmon pulp and baking soda until it begins to thicken. 2. Add the sugar, water, oil, eggs, spices, and ginger to the persimmon mixture and whisk to combine. Add the wet ingredients to the dry ingredients and use a large spoon or spatula to fold together - don’t over-mix or the bread will be tough and chewy. 3. Spoon the batter into the muffin cups, filling to just ¼- inch below the rim. Bake for 15 to 18 minutes or until a knife inserted in the bread comes out clean. 4. Cool for at least 15 minutes before tipping it out of the pan. Serve warm with good quality butter or marmalade for breakfast or a big bowl of chili for a hearty dinner.

Source: fullcircle.com.

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BREAKFAST WHOLE WHEAT BANANA PISTACHIO MUFFINS Yield: 18 Muffins or 38 Mini Muffins Ingredients Amounts in Cups Amounts in Grams

Pistachios, toasted and chopped 1 ½ cups 160 g Canola oil 6 Tbsp. 70 g Brown sugar ¼ cup 40 g Egg 1 ea. 1 ea. Vanilla extract ½ tsp. 4 g Non-fat plain Greek yogurt ½ cup 121 g Bananas, ripe, mashed 5 ea. 380 g Whole wheat pastry flour 1½ cups 153 g Baking powder 1½ tsp. 7 g Salt ½ tsp. 2 g

Method 1. Preheat the oven to 350°F. Line the muffin tins with paper liners. 2. When the oven reaches temperature, place nuts on a baking sheet and toast in the oven for 5 minutes. Remove from oven and chop. 3. In a medium mixing bowl, combine the canola oil, brown sugar, egg, vanilla, and yogurt. Whisk to combine, and then stir in the mashed banana and the toasted, chopped pistachios. 4. Stir in the flour, baking powder, and salt. 5. Use a ¼ cup measuring cup to portion out the batter into the 18 lined muffin cups. 6. Bake for 23 to 25 minutes, or until the tops of the muffins are nicely browned. 7. Cool on a wire rack.

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ROASTED PINEAPPLE AND BANANA BUTTER Yield: 4 Cups Ingredients Amounts

Pineapple, diced 8 cups Banana, sliced 8 cups Water 4 cups Cinnamon sticks 2 ea. Star Anise 2 ea. Sugar ¾ cup Salt a pinch

Method 1. Place the pineapple on a baking sheet. Place the bananas in a single layer on a baking sheet. Roast in a 400°F oven until golden brown. Deglaze pans with water, and everything into a pot. 2. Add the spices and sugar, stir well. Bring to a low simmer and cook for 45 minutes or until the liquid has evaporated and the spices have infused. Remove the whole spices and puree in a food processor.

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STRAWBERRY AND APPLE BUTTER Yield: 4 Cups Ingredients Amounts

Granny smith apples, diced 8 cups Strawberries, sliced 8 cups Sugar ¾ cup Salt a pinch

Method 1. Place apples and strawberries in a pot. Add the sugar and let sit for 30 minutes. Place in a pot and bring to a low simmer. Cook for 45 minutes or until the liquid has evaporate and the fruit has cooked to a thick purée.

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CULINARY DEMONSTRATION RECIPES

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SWEET POTATO-QUINOA TATER TOTS Yield: 10 Portions of 6 Pieces Each Ingredients Amounts

Sweet potatoes 1 ½ lb. Salt as needed Quinoa ¼ lb. Cornstarch 1 oz. or as needed Shallots, peeled and finely diced 2 oz. Ground Black Pepper as needed

Method 1. Place the sweet potatoes in a pot of cold salted water, bring to a boil and reduce to a simmer. Cook until fork tender. 2. When the potatoes are cooked remove from the water, peel, and grate the potatoes on the large setting of a box-grater. Once grated, allow to cool 3. Start the quinoa in enough cold salted water to cover (approximately three parts water to one part quinoa). Bring to a boil, reduce to a simmer. Cook until tender. 4. Strain the quinoa and allow to shallow cool. 5. In a mixing bowl incorporate the cooked sweet potatoes, quinoa, cornstarch, shallots, salt and pepper. 6. Deep fry at 300°F or bake a piece of the mixture at 350°F until golden brown to test for flavor and consistency. The cooked product should be crispy on the outside and soft, creamy and textural in the center. Adjust consistency and seasoning as needed. 7. Form the tater tots by packing the mixture into a ½-inch cookie cutter and pushing it out so that tots are cylinder shaped. When the tater tots are formed hold refrigerated for service. 8. Cook the tater tots until golden brown, by either deep frying at 300°F or baking on a greased sheet tray in a 350°F oven until golden brown. If you are frying, drain well on paper towel before serving.

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VEGAN HARISSA MAYONNAISE Yield: 1 Pint, 10 Portions Ingredients Amounts

Unsweetened soy milk 1 cup Dijon mustard 1 Tbsp. Avocado oil 2 cups Lemon, juice of 1 ea. or as needed Harissa paste 3 tsp. or as needed Salt as needed

Method 1. Put the soy milk and mustard in a blender and blend on high speed. Slowly drizzle the oil into the blender, mixing as needed, until all the oil is emulsified and the mixture is thick. 2. Season the mayonnaise with the lemon juice, harissa paste, and salt. Mix the ingredients together well, taste and adjust seasoning as desired. 3. Hold refrigerated.

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LENTIL-WILD RICE CREPE, SQUASH, BRAISED GREENS AND CORN Yield: 10 Portions Ingredients Amounts

Crepes Lentil flour 1 cup Rice flour 1 cup Water as needed Wild rice ¼ cup Salt as needed Green onion, washed and sliced ¼ cup Extra-virgin olive oil as needed

Squash, Braised Greens and Corn Filling Garlic cloves, peeled and sliced thinly 2 ea. Extra-virgin olive oil as needed Braising greens, trimmed and washed 1 lb. Salt as needed Ground black pepper as needed Butternut squash, ¼” dice 1 lb. Corn on the cob 4 ea.

Garnish Pumpkin seed oil as needed Pumpkin seeds, toasted 2 oz. Pea shoots 30 ea.

Method 1. For the Crepes: Combine the lentil flour, rice flour, and water until a medium crepe like batter is achieved. 2. Boil the wild rice in salted water until tender and then shallow cool. 3. Combine the crepe batter, rice, salt, and green onion. 4. In a sauté pan warm some oil and swirl the batter into the pan so that a thin crepe forms. Cook the crepe until golden brown, flip the crepe over and remove from the pan. 5. Store the crepes on a sheet-tray lined with parchment paper. Avoid stacking so that they do not stick together. 6. For the Filling: In a rondeau lightly brown the garlic in oil, add the greens with a touch of water to create steam. Season with salt and pepper, cover, and braise on a low heat until tender. 7. While braising add water as needed. The greens should be relatively dry at the end of the cooking process so as to avoid draining off excess liquid, flavor, and nutrients. Cool and reserve for service.

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8. Coat the butternut squash with oil, salt, and pepper. Place on a sheet-tray and roasted in a 350°F oven until lightly brown and tender. Cool and reserve for service. 9. On a sheet-tray roast the unhusked corn in a 350°F oven for 15 minutes. Then husk the corn and remove the kernels from the cob. Cool and reserve for service. 10. For Plating: In a sauté pan with oil heat the corn, braising greens, and butternut squash. Taste and adjust the seasoning. Add pumpkin seeds for texture if desired. 11. Lightly heat the crepe(s) in a warm oven or pan. Fill the crepe with the vegetables and plate. 12. Garnish the plate with a drizzle of pumpkin seed oil, sprinkle some pumpkin seeds onto the plate, and garnish with pea shoots.

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MORNING HEALTHY SNACK & NETWORKING BREAK

Sweet Potato-Quinoa Tator-Tots, with Pickled Green Mango Relish

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SWEET POTATO-QUINOA TATER TOTS Yield: 10 Portions of 6 Pieces Each Ingredients Amounts

Sweet potatoes 1 ½ lb. Salt as needed Quinoa ¼ lb. Cornstarch 1 oz. or as needed Shallots, peeled and finely diced 2 oz. Ground Black Pepper as needed

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PICKLED GREEN MANGO RELISH Yield: 8 Portions Ingredients Amounts

Onion, brunoise 1 cup Mustard seed, yellow 1 Tbsp. Salt 2 tsp. Apple cider vinegar ¾ cup Ginger, 1” piece smashed 1 pc. Garlic cloves, smashed 4 ea. Sugar 1 cup Water ½ cup Green mango,* peeled, 4 ea. small diced Red Fresno chili, seeded, ⅛” diced 1 ea. Lime, rind only, ¼” diced 1 ea.

Method 1. In a large saucepan, combine the onion, mustard seed, salt, vinegar, ginger, garlic, sugar and the water. Mix to combine and bring to a simmer for 5 minutes. 2. Remove the ginger and garlic from the simmering mixture 3. Add the mangos, Fresno chilies, and lime rinds to the saucepan and simmer for another 10 minutes. 4. Remove from the heat and refrigerate overnight. 5. Taste and adjust the seasoning, as necessary. Cover and store in the refrigerator for up to 2 weeks.

Note: * Recommended mango ripseness stage 2 or 3. Use this relish as a spread on a charcuterie board, as a sauce for hamburgers, or roast meats, on grilled fish or shrimp, and as a garnish for Hors d’Oeuvres, such as deviled eggs.

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WALK-AROUND SPONSOR EXCHANGE LUNCH CSSI & Northarvest Bean Growers Association Celery, Green Beans, Black Beans and Smoked Tofu with Chili Crisp

American Egg Board & Potatoes USA Potato and Carrot Crusted Scotch Egg with Ajvar and Arugula

Corteva Agriscience, Agriculture Division of Dow DuPont & National Mango Board Fried Coconut Crusted Cod Slider with Asian Mango Slaw and Thai Sweet Chile Mayonnaise

Lentils.org & The Wonderful Company Blended Lentil, Lamb, and Pistachio Kofte Lettuce Wrap with Wonderful Lemon Tzatziki and Citrus Salad

The Mushroom Council & Violife Blended Shiitake and Beef Burger with Violife Just Like Smoked Provolone, Caramelized Onions, and Chimichurri

Chef Demonstration Station Roasted, Pickled & Smoked Carrot Top Almond Pesto, Savory Almond Granola Lentil-Wild Rice Crepe, Squash, Braised Greens and Corn

Pomegranate Mango Lemonade

Sponsored by

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CELERY, GREEN BEAN, BLACK BEANS, AND SMOKED TOFU SALAD WITH CHILE CRISP Yield: 4 Portions Ingredients Amounts

Seasoned Soy Sauce Sake 1 cup Garlic (0.5 oz.) 2 ea. Ginger (0.5 oz.) 1 ea. Black peppercorn ½ tsp. Dried Chinese chile ½ ea. Coriander ½ tsp. Bay leaf ½ ea. Lemon, sliced ¼ ea. Orange, sliced ¼ ea. Lemon grass (1 oz.) 1 ea. Mirin ½ cup Soy sauce 1 qt.

Smoked Tofu Tofu, medium firm (14 oz.) 1 ea. Seasoned Soy Sauce (see above) 1 cup

Celery stalks, trimmed, thin sliced on a 4 ea. + leaves for garnish steep diagonal into 2” pieces Green beans, trimmed, sliced on steep 1 ½ cups diagonal into bite-sized pieces Black beans, cooked, rinsed 1 cup Smoked Tofu (recipe above) 1 cup Peanuts, unsalted, roasted ¼ cup Salt as needed Oil as needed Lime juice 3 Tbsp. Chile Crisp (recipe follows) 3 Tbsp. + addidtional for garnish Sea salt as needed

Method 1. For the Seasoned Soy Sauce: Bring sake to a boil to burn off alcohol, then add garlic, ginger, peppercorns, chile, coriander, bay leaf, lemon, orange, lemon grass, mirin and soy sauce. Remove from heat. 2. For the Smoked Tofu: Add tofu and steep for about 30 to 45 minutes per side. Place marinated tofu on a rack and cold-smoke for about 30 minutes. Chill. Cut into 1-inch cubes. 3. Toss celery, green beans, black beans, tofu, and peanuts with salt and a little oil from the chile crisp. Add lime juice, and 2 tablespoons chile crisp in a medium bowl to combine.

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4. Top with more chile crisp as desired, celery leaves, and sea salt.

Source: Adapted from bonappetit.com.

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CHILE CRISP Yield: 2 Cups Ingredients Amounts

Shallots, thinly sliced 4 ea. Garlic, separated into cloves, sliced 2 hd. Vegetable oil 1 ½ cups Cinnamon sticks, 3” 2 ea. Star anise pods 6 ea. Ginger, 2” knob, peeled, finely chopped 1 ea. Red pepper flakes ¼ cup Soy sauce 2 Tbsp. Sugar 2 tsp.

Method 1. Bring shallots, garlic, oil, cinnamon and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20 to 25 minutes. Take your time – you want to drive all the moisture out before they brown. 2. Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. 3. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.

Source: bonappetit.com

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POTATO AND CARROT CRUSTED SCOTCH EGG WITH AJVAR AND ARUGULA Yield: 12 Portions Ingredients Amounts

Pickled Eggs Apple cider vinegar 2 cups Water 2 ½ cups Garlic clove, peeled 2 ea. Cumin seed, toasted 1 tsp. Mexican oregano 1 tsp.

Eggs, whole 12 ea. Water, cold 2 qt.

Potato and Carrot Crust Canola oil 1 Tbsp. Garlic, minced 1 Tbsp. Thyme, minced 1 tsp. Oregano, minced 1 tsp. Carrot, minced 6 cups Potato, russet 2 cups Egg yolks 4 ea. Mozzarella cheese, grated 1 ½ cups Parmesan cheese, grated ½ cup Lemon zest 1 tsp. Salt as needed Ground black pepper as needed

All-purpose flour 1 cup Water 1 cup Egg wash as needed Potato Flakes as needed Salt as needed Ground black pepper as needed Omega-9 Canola oil, for frying as needed

Ajvar Eggplant, ¾ lb. Red peppers, roasted, seeded, peeled 2 lb. Garlic, minced 5 tsp. Oil ¼ cup White vinegar 1 Tbsp. Salt as needed

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Ground black pepper as needed

Roasted Garlic Aioli Aioli (recipe index) ½ cup Roasted garlic, mashed 2 Tbsp. Lemon zest as needed

Vinaigrette Sherry vinegar 1 oz. Extra-virgin olive oil 1 oz.

Baby arugula 6 oz. Frisee 6 oz. Fennel, shaved ½ cup Radishes, shaved ¼ cup

Maldon salt as needed Micro greens as needed

Method 1. For the Pickled Eggs: Combine the vinegar, water, garlic, cumin and oregano in a small sauce pot. Bring to a simmer, remove from heat and cool. 2. Place the eggs in cold water, bring up to a boil and simmer for 8 minutes. Remove from water and shock in an ice bath. Crack the egg shells all over but do not peel. The eggs must be cracked all over the surface in order to absorb the brine. Place eggs in the cool brine and let sit for 48 hours. Peel. 3. For the Potato and Carrot Crust: In a large sauté pan, heat the oil and garlic over low heat until aromatic. Add the herbs and cook 1 more minute. Add the carrots and potatoes; stir until the liquid has evaporated. Place on a baking sheet to cool. 4. In a bowl, combine the egg yolks, grated mozzarella, parmesan cheese and lemon zest. Stir in the cool carrot mixture and season with salt and pepper. Place in refrigerator until well chilled. 5. To Wrap the Eggs: Pat the peeled eggs dry. Using slightly wet hands and a 2.5 ounce portion of the Potato mixture, pat into a flat patty about ¼-inch thick. 6. Wrap around the egg, making sure that the egg is complete covered. Place the peeled egg in the center of the disk and gently wrap the mixture around the egg, completely enrobing it. Pinch off any excess. Smooth the surface to seal any cracks. 7. Place on a plastic wrap lined surface to keep from sticking. Repeat with the remaining eggs. 8. Chill well. 9. Combine the flour with ½ cup of water. Mix until smooth. Add in the remaining half cup of water to form a smooth slurry. 10. Place the potato flakes (if coarse, place in food processor to finely grind) in a hotel pan or a baking sheet. 11. Coat the scotch eggs in the slurry and roll in the potato mixture. Repeat until everything is coated. Place in the refrigerator or freezer to hold.

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12. For the Ajvar: Preheat a grill or 400°F oven. Prick the eggplant all over and place on the hot grill or on a baking sheet in the oven. Cook, turning periodically until tender. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin. 13. Place peppers, eggplant and garlic in a food processor. Pulse until roughly chopped. Add oil, vinegar, salt and pepper. 14. Place mixture in a sauce pan and bring to a simmer, cook for 30 minutes, until slightly reduced, stirring periodically. Season with salt and pepper. Let cool. 15. For the Roasted Garlic Aioli: Combine the garlic and aioli. Mix well. Adjust seasoning with lemon zest, salt and pepper. 16. Preheat oil to 375°F for frying 17. Deep fry for 3 to 4 minutes, or until golden brown and crisp. Drain and season with salt. 18. Place the eggs in a 250°F oven for 3 to 5 minutes to warm the yolk through. 19. For the Vinaigrette: Whisk together the sherry vinegar and extra-virgin olive oil. Season with salt and pepper. 20. Toss the arugula, frisee, fennel, and radishes with salt and pepper. Add vinaigrette as needed. 21. To Serve: Place a smear of aioli across the plate. Place a small mound of arugula salad next to the aioli and a spoonful of ajvar next to the arugula. Cut the egg in halves or quarters. Place on the ajvar, leaning on the arugula. Sprinkle with Maldon salt and micro greens.

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FRIED COCONUT CRUSTED COD SLIDER WITH ASIAN MANGO SLAW AND THAI SWEET CHILE MAYONNAISE Yield: 5 Portions Ingredients Amounts

Fish Batter Panko 1 cup Coconut, unsweetened, flakes 1 cup Wild Alaskan Cod 1 lb. Salt as needed Ground black pepper as needed All-purpose flour ½ cup Eggs, beaten 2 ea. Nutra-Clear NT Ultra High Oleic as needed Canola Oil, for frying

Thai Sweet Chile Mayonnaise (recipe follows) Whole grain sliders Asian Mango Slaw (recipe follows) Pickled Onions (recipe follows)

Method 1. For the batter: In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Season cod with salt and pepper, to taste. Working one at a time, dredge cod in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat. 2. Working in batches, add cod to the fryer and fry until evenly golden brown and crispy, about 2 to 3 minutes. Transfer to a paper towel-lined plate. 3. Spread the mayonnaise on the bread and place a piece of fried cod on top. Top with the slaw and pickled onions.

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ASIAN MANGO SLAW Yield: 8 Cups Ingredients Amounts

Mangos, peeled, pitted, julienned 2 ea. Cabbage, green, very thinly sliced 6 cups Red pepper, julienned 1 ea. Red onion, fine julienned ¼ cup Lime juice 6 Tbsp. Rice wine vinegar ¼ cup Sesame oil 2 Tbsp. Salt ½ tsp. Honey (or agave) 1 Tbsp. Ginger, grated 2 tsp. Cilantro, chopped ¼ cup

Method 1. Toss mangoes, cabbage, red pepper and red onion in a large bowl. 2. Whisk lime juice, vinegar, sesame oil, salt, honey, and ginger in a smaller bowl and pour over slaw. 3. Chill in the fridge for a few hours before serving. This gives all the veggies/fruit a chance to absorb some of the dressing. Before serving, toss in the cilantro. 4. This will last up to 4 days in the fridge.

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THAI SWEET CHILI MAYONNAISE

Ingredients Amounts

Mayonnaise 2 cups Thai Sweet Chili Sauce ½ cup Cilantro ½ bu. Salt as needed

Method 1. Place all ingredients in a bowl and whisk until combined.

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PICKLED ONIONS

Ingredients Amounts

Omega-9 Canola oil 2 Tbsp. Red onions, julienned 2 ea. Sugar ½ cup Bay leaves 2 ea. Mexican oregano 1 tsp. Water ½ cup Apple cider vinegar 1 cup Red wine vinegar 1 cup

Method 1. Heat the oil in a large sauté pan. Add the onions and cook until tender. Add the sugar, herbs, water, and vinegars. Bring to a boil and place them in a sealed non-reactive storage container. Allow to cool before serving.

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WHOLE WHEAT SLIDER BUNS Yield: 11 Pounds, 2 Ounces Ingredients Amounts

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

Method: Straight dough (preparation time: 30-45 min. + proofing + shaping + baking) 1. Place water, starter, and yeast in a bowl and stir to dissolve, add milk powder and stir to dissolve. Add the whole wheat flour and stir to incorporate. Let sponge for 30 minutes. 2. Add all the other ingredients, mixing on low speed for 3 minutes until the flour is incorporated. 3. Mix for 6 to 8 minutes or until dough is properly developed, cover and place in a warm area to ferment for about 1 hour. Fold down after 30 minutes. 4. Turn out onto a lightly floured table, scale into 3 pounds 12 ounces pieces for dinner rolls, bench rest for 10 minutes. 5. Shape into desired items, egg wash, pan proof until ready then bake in a 375°F oven without steam for 20 minutes or until golden brown.

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TURKISH LENTIL PISTACHIO KOFTE LETTUCE WRAPS WITH LEMON TZATZIKI AND CITRUS SALAD Yield: 12 Portions (12 Each 1.5 oz kofte) Ingredients Amounts

Tzatziki Greek yogurt 1 cup Cucumbers, peeled, seeded, diced 1 cup Garlic clove, minced 1 tsp. Lemon zest 1 tsp. Lemon, juice of 1 ea. Mint, minced 2 Tbsp. Extra-virgin olive oil ¼ cup Salt as needed Ground black pepper as needed

Kofte Lentils, split red, cooked, drained ½ lb. Ground lamb or turkey 1 lb. Sumac 2 tsp. Red onion, minced ½ cup Parsley, chopped fine 2 Tbsp. Garlic, minced ¼ cup Pistachios, roasted, chopped ½ cup Mint, chopped fine 2 tsp. Cumin 1 tsp. Salt 2 tsp. Oregano, dried 1 tsp. Smoked paprika 1 tsp.

Bibb lettuce, washed and separated 10 leaves or little gems Pomegranate seeds ¼ cup

Citrus Salad Blood orange supremes 1 cup Orange supremes 1 cup Grapefruit supremes ½ cup Lemon zest 1 tsp. Extra-virgin olive oil 1 Tbsp. Sherry vinegar 1 Tbsp. Mint, chiffonade 1 Tbsp.

Method

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1. For the Tzatziki: Combine all ingredients and blend with a whisk. Adjust seasoning with salt and pepper. 2. Preheat a grill and soak 10 wooden skewers. 3. For the Kofte: In a large mixing bowl, combine all ingredients except lettuce and tzatsiki. Mix thoroughly until a sticky consistency is reached. 4. Shape into 10 equal kofte around the end of 10 skewers. Each kofte should be roughly 3 to 4 inches long. 5. Grill the kofte for 8 to 10 minutes, or until cooked through. 6. For the Citrus Salad: Combine fruit in a bowl. In a separate bowl, whisk together lemon zest, oil and sherry vinegar. Combine with the fruit. Fold in mint. 7. Serve in a lettuce wrap with 2 ounces of tzatziki, pomegranate seeds, and extra dash of sumac if desired. Top with citrus salad.

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SHIITAKE BLENDED BURGER WITH JUST LIKE SMOKED PROVOLONE, CARAMELIZED ONIONS AND CHIMICHURRI Yield: 20 Sliders Ingredients Amounts

Mushroom Sliders Shiitake mushrooms, stemmed ¾ lb. Salt 1 tsp. Ground black pepper ½ tsp. Jalapeño, small 2-3 ea. Shallot, peeled, medium 3 ea. Garlic clove 3 ea. Ground beef, 80/20 2 lb. Oil as needed

Caramelized Onions Canola oil 2 oz. Sweet onions, julienned 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

Aioli Egg yolks 3 ea. Egg, whole 1 ea. Garlic, smashed with salt 1 ea. Dijon mustard 20 g Lime, juice of 1 ea. Grapeseed oil 1 pt.

Chimichurri Onion, minced ½ cup Parsley, chopped ½ cup Oregano 1 Tbsp. Garlic, grated, or finely minced 1 tsp. Salt 1 ½ tsp. Ground black pepper 1 tsp. Chile flakes ½ tsp. Olive oil ½ cup Red wine vinegar ¼ cup

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Just Like Smoked Provolone slices 5 ea. cut in quarters Whole wheat slider buns 20 ea. (recipe index) Arugula 2 cups

Method 1. For the Mushroom Sliders: Place the mushrooms, salt, pepper, jalapeño, shallot and garlic into the Vitamix container and secure the lid. Select Variable 1, start the machine and increase to its highest speed, using the tamper to push ingredients into the blades. 2. Fold mushroom mixture into the ground beef. Form into 5, 9 ounce patties. 3. For the Caramelized Onions: Heat the oil in a sauté pan. Add the onions and caramelize. 4. 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. 5. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. A little more water can be added if needed. 6. Taste the jam, and add lemon, salt and pepper if necessary. 7. For the aioli: In a robot coupe, mix the egg yolks, whole egg, garlic, Dijon mustard, and lime juice. Slowly stream in the grapeseed oil. 8. For the Chimichurri: In a medium bowl, combine the onion, parsley, oregano, garlic, salt, pepper, and chile flakes. 9. Pour in the olive oil and vinegar and mix well. Use immediately, or store, covered, in the refrigerator, for up to a couple of days. Use before the herbs start to brown. 10. To keep for longer, combine all of the ingredients except the vinegar, then add the vinegar before serving. 11. To Serve: Heat a large skillet over medium high heat. Add 1 Tablespoon of oil to the pan and place burger patties into the pan (do not over crowd the pan) you may cook 2 at a time. Sear 3 minutes on each side and then place in 400°F (200°C) for about 15 minutes or until desired temperature. Top with a mound of caramelized onions and a slice of cheese. 12. To serve: Toast the buns, smear aioli on bun, place burger on bun and top with arugula and a spoonful of chimichurri

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ROASTED BABY CARROTS IN CHARMOULA, PICKLED CARROT ROUNDS, SMOKED CARROT PURÉE, CARROT TOP ALMOND PESTO AND CRISPY CARROT THREADS Yield: 8 Portions Ingredients Amounts

Baby carrots, assorted colors 3 lb. Pickled Carrot Rounds (recipe follows) Smoked Carrot Purée (recipe follows) Carrot Top Almond Pesto (recipe follows) Crispy Carrot Threads (recipe follows)

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PICKLED CARROT ROUNDS Yield: ½ Cup Ingredients Amounts

Rice wine vinegar 8 oz. Water 4 oz. Honey 2 oz. Mustard seed 1 tsp. Baby carrots, thin sliced into rounds 4 oz. Salt as needed Ground black pepper as needed

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SMOKED CARROT PURÉE Yield: 2 Cups Ingredients Amounts

Carrots, large, cut half lengthwise, 3 ea. then into 2 inch pieces Onion, half of, halved again 1 ea. Cashew milk 1 ½ -2 cups Salt as needed Ground white pepper as needed

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CARROT-TOP ALMOND PESTO Yield: 1 Cup Ingredients Amounts

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CRISPY CARROT THREADS Yield: 1 Cup Ingredients Amounts

Carrot, large 1 ea. Vegetable oil as needed Salt as needed Ground black pepper as needed

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SAVORY ALMOND GRANOLA Yield: 1 ½ Cups Ingredients Amounts

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LENTIL-WILD RICE CREPE, SQUASH, BRAISED GREENS AND CORN Yield: 10 Portions Ingredients Amounts

Crepes Lentil flour 1 cup Rice flour 1 cup Water as needed Wild rice ¼ cup Salt as needed Green onion, washed and sliced ¼ cup Extra-virgin olive oil as needed

Garnish Pumpkin seed oil as needed Pumpkin seeds, toasted 2 oz. Pea shoots 30 ea.

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DARK CHOCOLATE, PISTACHIOS, AND DRIED CHERRIES BARK Yield: 1 Pound Ingredients Amounts

Dark chocolate, finely chopped 14 oz. Pistachios, roasted, and salted ¾ cup Dried cherries, chopped ¾ cup

Method 1. Temper the chocolate by slowly melting 10 ½ ounces of chopped chocolate over a double boiler. 2. Once melted, slowly add the un-melted 3 ½ ounces of chocolate in several additions. Remember to carefully watch the temperature. This fresh chocolate will help slowly lower the chocolate temperature while adding new crystals to the melted chocolate. 3. At this stage of tempering you are trying to reach 79°F (26°C). The next step is to slowly raise the temperature of the chocolate to 82° to 83°F (28°C). 4. Do this by boiling the water in the pan, taking it off the stove and placing the bowl with the chocolate over top as needed to get to the temperature. 5. To be sure the chocolate is properly tempered, dip the tip of a clean, dry knife in the bowl and allow it to stand for a couple of minutes. The chocolate on the knife tip will begin to reach a nice hard, shiny state. 6. Stir half of the pistachios and cherries into the chocolate. Make sure you wipe the bottom of the bowl clean from any moisture. Spread the mixture out onto a prepared baking sheet, about ½-inch (1 cm) thick. Scatter remaining cherries and pistachios. 7. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

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

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CITRUS SUNSHINE BITE WITH WHIPPED LABNE AND CITRUS COMPOTE Yield: 12 to 16 Portions Ingredients Amounts

Butter ¾ cup + 2 Tbsp. + additional Caster sugar ¾ cup + 2 Tbsp. Lemons, zest of, finely grated 2 ea. Cornmeal, fine or semolina ¾ cup Baking powder 2 tsp. Eggs 3 ea.

Syrup Lemons, juice of 2 ea. Confectioner’s sugar ¾ cup

Labne Frosting Greek yogurt 32 oz. Honey as needed Cheesecloth 3 ft.

Citrus Compote Orange segments 3 cups Grapefruit segments 3 cups Blood orange segments 3 cups Mint, minced 1 tsp. Extra-virgin olive oil, Sicilian as needed Orange Blossom honey as needed

Method 1. Preheat the oven to 350°F. Grease and line a 9-in round, loose-bottomed cake tin with extra butter. 2. Beat the butter, sugar and lemon zest together in a bowl, until the volume has dramatically increased and the texture is soft and airy. 3. Mix the cornmeal or polenta with the baking powder. Add the eggs to the creamed butter and sugar one at a time with a couple of tablespoons of the cornmeal, beating well between each addition, then add the rest of the cornmeal. The mixture will be fairly dry, certainly not as loose as a dropping consistency. Don’t worry, this is as it should be. 4. Scrape the batter into the prepared cake tin and smooth over a little. Bake in the oven for around 35 to 40 minutes, until it is a deep golden brown and has shrunk away from the sides of the cake tin. 5. For the Syrup: Put the lemon juice and confectioner’s sugar into a small saucepan and stir over a low heat until the sugar has dissolved and the texture is syrupy.

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6. While the cake is still hot, pierce the top all over with a cocktail stick or something similarly pointy. Pour the syrup over the cake as evenly as possible. Leave to cool completely before serving 7. Labne Frosting: Rinse Cheesecloth under hot water and squeeze out excess liquid. Unwrap the cheesecloth to a single layer and re-fold it to make a square with 4 layers. 8. Evenly lay the square over a medium sized bowl. 9. Mix yogurt with honey to taste. Place the Greek yogurt in the center of the cheesecloth. Pull the corners of the square together and hang the ball of yogurt over the bowl in a fridge for 24 hours to make labne. 10. Remove the labne from the cheesecloth and place into a stand mixer with the beater attachment. Beat on high until the labne becomes creamy and resembles the texture of frosting. 11. Place a portion of the cake on a plate, top with a quenelle of labne and citrus compote

Source: Citrus: 150 Recipes that Celebrate the Sour and the Sweet, by Catherine Phipps(Quadrille Publishing, 2017)

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POMEGRANATE MANGO LIMEADE Yield: 8 Portions Ingredients Amounts

Mango, peeled, seeded, 1 lb. cut in pieces Lime juice ½ cup Pomegranate juice 2 qt. Agave syrup as needed

Ice as needed Mint sprig as needed

Method 1. Place the mango, lime, and pomegranate juice in a blender. Blend until smooth. Adjust seasoning with agave syrup. Strain if desired. 2. Serve over ice, garnish with mint.

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AFTERNOON HEALTHY SNACK & NETWORKING BREAK

Cauliflower B’stilla

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CAULIFLOWER B’STILLA Yield: 1 – 7 inch Pie, 4 Individual Pies, or 8 Mini Pies Ingredients Amounts

Whole wheat phyllo sheets, defrosted 9 ea. Whole wheat breadcrumbs, dry 50 g

Method 1. In a small pot, heat the olive oil. 2. Place the onion, garlic, ginger, carrots, fennel, cilantro stems, and preserved lemon in the pot and sauté on high heat until the onion begins to color slightly. 3. Add the saffron, cinnamon stick, and water, bring to a boil and turn down to a simmer. Simmer for 20 minutes with a lid on. 4. Meanwhile, grate the cauliflower on the large holes of a box grater (for large production this can be done in a food processor or buffalo chopper.) 5. Heat a nonstick pan and dry sauté the cauliflower until it begins to brown (this can be done on a nonstick sheet pan in a 400˚F oven if doing large volume, stirred frequently.) 6. When it is a light golden color, spray lightly with olive oil spray. This will cause the cauliflower to sizzle and continue to brown to a deep brown color. 7. Add the nutritional yeast, chopped nuts, ras el hanout and Aleppo pepper. Taste and season with a little salt and a squeeze of lemon juice.

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8. Add more Aleppo and ras el hanout if necessary to give the cauliflower a kick. This can go cold, and be stored overnight with great success. 9. When the onion braise has just about ¼ inch of liquid in the bottom, whisk the eggs with a little salt and pepper and pour into the onion mixture. 10. Lower the heat to the lowest setting and just stir now and then to lightly coagulate the eggs. This takes about 5 minutes and gives you time to get the phyllo ready. Remove from the heat when the eggs look like very wet scrambled eggs. 11. Preheat an oven to 400°F. 12. Spray a 7-inch tart pan lightly with olive oil spray. 13. Brush or spray one sheet of phyllo very lightly with olive oil. Sprinkle with about 1 tablespoon of breadcrumbs and repeat twice to have a total of 3 layers of phyllo. If you are using a tart pan, place the sheets in allowing the phyllo to hand over the edges. 14. Place ½ of the cauliflower (cold is fine) in the bottom of the pan, then ½ of the egg mixture. Repeat with another 3 sheets of phyllo and the remaining cauliflower and egg filling. 15. Lay 3 more sheets of phyllo on the top and a light spray of olive oil. Fold the overlapping phyllo on top of the pie, spray again and bake in a hot oven until golden brown, approximately 35 to 40 minutes

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NETWORKING WINE RECEPTION

Spicy and Savory Pistachio, Almond and Roasted Chickpeas Curry Coconut Peanuts

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SPICY AND SAVORY PISTACHIOS AND ALMONDS Yield: 16 Portions Ingredients Amounts

Pistachio, shelled 2 cups Almonds, blanched whole 1 cup

Extra-virgin olive oil 4 Tbsp. Rosemary, minced 2 Tbsp. Thyme, minced 1 Tbsp. Chili powder 1 tsp. Cumin, toasted ½ tsp. Cinnamon ½ tsp. Cayenne a pinch Salt as needed Ground black pepper as needed

Peruvian Corn 1 cup Aleppo Candied Almonds 1 cup (recipe follows)

Method 1. Combine the oil, herbs and spices in a large bowl. Season with salt and pepper. Toss with the nuts and bake at 325°F for 10 to 15 minutes or until the nuts are lightly toasted. 2. Turn periodically during the cooking process. Remove from oven, toss with the chickpeas, corn, and Aleppo almonds. Toss and let cook. Season with salt and pepper.

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CURRY COCONUT PEANUTS

Ingredients Amounts

Egg white ½ oz. Peanuts 8 oz. Curry powder 2 Tbsp. Turmeric powder 2 tsp. Ground ginger 1 Tbsp. Cayenne a pinch Toasted coconut flakes 4 oz. Candied ginger, small chopped 2 oz. Currants 1 oz. Salt as needed

Almond Rice Horchata (recipe follows)

Method 1. Whip egg white until frothy, add the peanuts, mix until evenly coated. Stir in dry spices, mix until evenly coated. 2. Spread out on a baking sheet and cook at 300°F until browned. 3. Allow to cool and harden, then add the toasted coconut, candied ginger and currants. Season with salt to taste.

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ALEPPO CANDIED ALMONDS Yield: 1 ½ Cups Ingredients Amounts

Almonds, slivered 100 g Water 30 g Sugar 50 g Butter 7 g Aleppo pepper 10 g Salt ½ tsp.

Method 1. Preheat the oven to 375°F. Place the nuts on a baking sheet and toast in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool. 2. In a medium saucepan, add the water and sugar, and bring to a boil; cook for about 3 to 4 minutes. You are looking for larger bubbles with no color. 3. Remove from the heat and add the toasted nuts and stir to coat evenly. Stir until the sugar crystallizes and the nuts separate. 4. Return to the heat and cook over medium heat for another 2 to 3 minutes, until sugar has melted and caramelized. Remove from the heat and add the butter, Aleppo pepper, and salt; stir until combined. 5. Pour onto a silpat lined pan and cool completely. Transfer to an airtight container until ready to use.

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THURSDAY, JANUARY 17TH

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NAPA VALLEY BREAKFAST BUFFET

French Soul Bowl with Red Potatoes, Pinot Beans, Blended Pork and Portabella Sausage, Collards, and Sauce Gribiche

Black Bean, Chorizo, and Chard Fideo with Poached Eggs

Eggplant Kuku with S’chug Yogurt

Breakfast Quinoa with Dried Cherries, Almonds and Lemon Scented Ricotta

White Bean, Banana, Peanut Butter Muffin Bites

Gluten Free Mango Bread

Espresso, Peanut, Maca, and Banana Smoothie

Assorted Whole Grain Bread Pineapple Banana Butter, Strawberry Apple Butter, Peanut Butter

Sponsored by

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ESPRESSO, PEANUT, MACA, AND BANANA SMOOTHIE Yield: 16 Portions Ingredients Amounts

Espresso, brewed, chilled 1 cup Peanut butter Powder ½ cup Maca Powder 1 Tbsp. Yogurt 1 cup Milk 4 cups Agave syrup 4 tsp. Vanilla extract 2 tsp. Bananas, peeled, frozen, cut 1” chunks 8 ea.

Method 1. Combine all ingredients in a blender. Blend until smooth. Adjust consistency with additional milk or coffee.

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FRENCH SOUL BOWL WITH RED POTATOES, PINTO BEANS, PORK AND PORTABELLA SAUSAGE, COLLARDS, AND SAUCE GRIBICHE Yield: 8 Portions Ingredients Amounts

Red potatoes, skin on, ¾” cubed ¾ lb. Salt as needed Ground black pepper as needed Carrots, cut in 1” pieces ½ lb. Mushrooms, cut in ¼ ½ lb. Canola oil 1 Tbsp.

Big Fork Blended Portabella Sausage 12 oz. Pinto beans, cooked, drained, rinsed ½ lb. Collard greens 3 bu. Vegetable oil 4 Tbsp. Red onion, sliced ½ ea. Apple cider vinegar 2-3 Tbsp. Chicken stock, low sodium 1 cup Parsley, chopped 4 Tbsp. Gribiche sauce (recipe follows) as needed

Method 1. In a saucepan, cover potatoes with water and bring to a low boil. Simmer until fully cooked. Drain potatoes, season with salt and pepper to taste. 2. Preheat at 400°F oven. Place the carrots and mushrooms in separate bowls. Toss with canola oil, salt and pepper. Place in a single layer on baking sheets. Roast in the oven for 30 minutes or until tender. 3. Sauté the sausage in a sauté pan until browned and cooked through. Slice in half lengthwise, then in half-moons. Combine with prepared potatoes, carrots, mushrooms, and beans. Gently mix, then set aside and keep warm. 4. Coarsely cut collard greens crosswise into two inch thick strips. Gather strips then cut crosswise into two inch pieces. Transfer pieces to a large bowl of cold water, swish to remove grit. 5. Transfer greens to a colander and drain. Repeat until greens are free of grit. 6. Heat oil in a very large skillet over medium-high heat. Add onion and cook until translucent, about four minutes. Then add greens and cook, stirring, until they begin to wilt and are reduced in volume. 7. Raise heat to high, add vinegar and cook until evaporated, about one minute. Add stock and reduce heat. Simmer covered until greens are just tender – 12 to 14 minutes.

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8. Assemble each bowl by putting 1 ½ to 2 cups of potato and sausage mixture in the bottom. Then add ½ cup of the collard green mixture in a half moon shape around the outer edge of the bowl. Top each with gribiche sauce and garnish with parsley.

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GRIBICHE SAUCE

Ingredients Amounts

Red wine vinegar 2 Tbsp. Extra-virgin olive oil 1 cup Dijon mustard 2 tsp. Eggs, hard-boiled, peeled, chopped 4 ea. Capers, minced 2 Tbsp. Cornichons, minced 2 Tbsp. Salt ½ tsp. Ground black pepper ½ tsp.

Method 1. In a large mixing bowl, add first three ingredients, whisk together until emulsified. Then add remaining ingredients. Mix thoroughly, then let sit for 30 minutes, or up to one day in cooler. If made ahead, bring sauce to room temperature for serving.

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BLACK BEAN, CHORIZO, AND CHARD FIDEO WITH POACHED EGGS Yield: 8 to 10 Portions Ingredients Amounts

Aioli Egg yolk 3 ea. Dijon mustard 1 Tbsp. White wine vinegar 1 tsp. Olive oil ½ cup Canola oil ½ cups Salt as needed Ground black pepper as needed Lemon juice as needed

Fideuà Fideau, cut in 2” pieces 1 lb. Canola oil 1 oz. Trumpet mushrooms, cut in ½” pieces 1 lb. Pimentón 1 Tbsp. Cumin, toasted, ground 1 tsp. Salt as needed Ground black pepper as needed

Chorizo, cut ½ lengthwise, sliced 8 oz. Onion, small dice 1 ea. Poblano chile, seeded, small dice 1 cup Tomato, roasted, peeled, chopped 2 cup Saffron a pinch Garlic clove, minced 1 Tbsp. Green onions, cut in 1" length 1 cup Vegetable or Chicken broth 2–3 qt. Chard, stemmed cut in 2” pieces 2 bu. Black beans, cooked, rinsed 2 cups

Orange zest 1 tsp. Parsley, chopped 1 Tbsp. Salt as needed Ground black pepper as needed Lemon wedges as needed Micro greens 1 oz.

Eggs, poached 12 ea.

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Method 1. For the Aioli: Whisk the egg yolks, mustard, and vinegar in a bowl. Slowly whisk in the oils to a thick emulsification. Adjust seasoning with salt, pepper, and lemon. 2. For the Fideuà: Heat oven to 375°F. Place noodles in a large roasting pan or baking sheet (If using Italian pasta, break it into 2-inch lengths first.) 3. Pour 2 tablespoons of canola oil over the noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. 4. Toss the mushrooms with the spices. Season with salt and pepper. 5. Heat a paella pan on the grill. Add the chorizo, sauté for 2 to 3 minutes until some of the fat renders. Add the mushrooms and brown. Add the onions and poblano peppers, let cook over medium heat until translucent. Add the tomatoes and cook till the liquid evaporates, then add the saffron and garlic. 6. Add toasted noodles and green onions, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add the black beans and chard. Let the greens wilt. 7. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out. 8. Shake the pan to smooth the surface, and bring to a simmer. Place on the grill, cover the grill and let simmer over low heat, shaking the pan once in a while until the liquid is absorbed. 9. Cook 3 to 4 minutes, turn off heat. The noodles should be cooked but firm, and the mixture a little soupy. Remove from the grill. 10. Mix the orange zest with the parsley, salt and pepper. Sprinkle on top. You can serve this with poached eggs, lemon wedges and Lemon Aioli.

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EGGPLANT KUKU Yield: 4 Portions Ingredients Amounts

Sunflower oil 120 ml + extra for brushing pan Onions, sliced 4 ea. Eggplants, medium, tops removed 3 ea. Salt as needed Ground black pepper as needed Extra-virgin olive oil as needed Eggs 5 ea. White whole wheat flour 2 Tbsp. Baking powder 1 ½ tsp. Whole wheat breadcrumbs 35 g Parsley, chopped 25 g + extra for garnish Saffron, dissolved in 1 Tbsp. water 1 ½ tsp. Garlic cloves, peeled and crushed 3 ea. Salt ½ tsp. Barberries, dried, rinsed and dried 20 g.

S’chug(recipe follows) Yogurt, greek 1 cup

Method 1. Preheat the oven to 410°F. Pour the oil into a large heavy-based pan and heat well. Add the onions and sauté on medium heat for 7 minutes or until they soften but don’t brown. 2. Cut the eggplants into ½ to ¾-inch by 2-inch batons, discarding the peel. Season with salt and let sit for 15 minutes. Pat dry. Drizzle with extra-virgin olive oil and roast in the oven until tender and completely soft. Leave aside to cool down. 3. In a large bowl whisk together the eggs, flour, baking powder, breadcrumbs, parsley, saffron water, garlic, and half a teaspoon of salt and a good grind of black pepper. Once smooth fold in the barberries, eggplant and onion. 4. Line the base and the sides of a 20 centimeter cake tin with greaseproof paper and brush the paper lightly with oil. 5. Pour the egg mix into the tin and bake in the oven for about 35 minutes, or until golden brown and completely cooked. 6. Insert a skewer in the middle of cake to make sure the egg has set. For a double or triple batch, allow one hour plus for cooking. 7. Remove from the oven and leave to cool down. 8. Serve warm or at room temperature, sprinkled with chopped parsley, yogurt and a drizzle of s’chug.

Source: Adapted from ottolenghi.co.uk.

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S’CHUG Yield: 3 Cups Ingredients Amounts

Coriander seed ¼ tsp. Cumin seeds ½ tsp. Ground black pepper ¼ tsp. Green cardamom pods, seeds only, 3 ea. toasted (optional) Garlic, roughly chopped 2-4 ea. Thai bird chilies, red or green, 1–2 ea. roughly chopped Salt 1 tsp. + additional as needed Cilantro leaves and fine stems, packed 1 cup Parsley leaves and fine stems, packed 1 cup Extra-virgin olive oil ½ cup

Method 1. Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. 2. Add garlic, chilies, and salt and pound into a rough paste. 3. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chilies or herbs larger than ⅛- inch remaining.) 4. Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. 5. S’chug can be served immediately or stored in an airtight container in the refrigerator for several weeks.

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BREAKFAST QUINOA WITH DRIED CHERRIES, ALMONDS, AND FRESH RICOTTA Yield: 6 Portions Ingredients Amounts

Red quinoa 1 cup Canola oil 1 Tbsp. Water 1 ¼ cups

Quinoa 1 cup Canola oil 1 Tbsp. Water 1 cup

Extra-virgin olive oil 1 Tbsp. Almonds, slivered ½ cup + additional as needed Golden raisins ½ cup Cherries, dried ½ cup Maple syrup 2 Tbsp. Orange zest ½ tsp. Cinnamon ½ tsp. Lemon Scented Ricotta (recipe index) ¼ cup

Maple syrup as needed Micro Mint 1 Tbsp.

Method 1. Rinse the quinoa separately. Drain each quinoa well and in separate pots, add oil and toast the drained quinoas separately until golden brown. 2. Add measured liquid and bring to a simmer. Reduce heat to low and cook cover until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again. 3. In a medium skillet, heat the olive oil. Add the almonds, raisins and cherries, cook over moderate heat, stirring a few times, until the nuts are golden brown and the raisins have plumped. 4. Add the maple syrup, orange zest and cinnamon and stir well until heated through. Add quinoa and mix well. Serve with a dollop of ricotta cheese and micro mint.

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FLOURLESS WHITE BEAN, BANANA, PEANUT BUTTER MUFFINS BITES Yield: 8 to 9 Muffins Ingredients Amounts

White beans, canned 250 g Or cooked beans Quick oats ½ cup Baking powder ¾ tsp. Salt ¼ tsp. Baking soda ⅛ tsp. Banana, over-ripe, mashed ½ cup Peanut butter ¼ cup Maple syrup or honey ¼ cup Vanilla extract 2 tsp.

Garnish Mini chocolate chips (optional) as needed Almonds, crushed (optional) as needed Coconut, shredded (optional) as needed Cinnamon as needed

Method 1. Preheat the oven to 350°F and line 8 to 9 muffin cups. 2. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste. 3. Blend all ingredients until smooth in a blender or food processor. Pour into muffin cups – don’t overfill or they will rise and then sink in the centers. Sprinkle with garnishes. 4. Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up.

Source: Adapted from chocolatecoveredkatie.com.

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GLUTEN FREE MANGO BREAD Yield: 1 Loaf Ingredients Amounts

Flour Blend #2 (recipe follows) 3 oz. Flour Blend #4 (recipe follows) 6 oz. Salt a pinch Baking powder 3 ½ tsp. Cinnamon ¼ tsp. Sugar 2 oz. Canola oil ¼ cup Buttermilk 5 oz. Eggs 6 ea. Mangoes, diced 12 oz. Raisins 3 oz. Coconut, shredded 1 oz.

Method 1. Preheat oven to 375°F. 2. Combine flour blends, salt, baking powder, cinnamon and sugar thoroughly. 3. In a separate bowl, combine oil, buttermilk, and eggs thoroughly. 4. Add dry ingredients to wet ingredient mixture, blend completely until smooth. 5. Fold in mangoes, raisins, and coconut. Pour into greased loaf pans. 6. Baking for 40 minutes, or until a skewer inserted near the center of the loaf comes out clean.

Source: Gluten-Free Baking with The Culinary Institute of America, by Richard J. Coppedge Jr. (Adams Media, 2008)

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FLOUR BLEND #2 Yield: 1 ½ Pounds Ingredients Amounts

White rice flour 10 oz. Brown rice flour 7 oz. Potato starch 3 oz. Tapioca starch 4 oz.

Method 1. Combine all ingredients.

Source: Gluten-Free Baking with The Culinary Institute of America, by Richard J. Coppedge Jr. (Adams Media, 2008)

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FLOUR BLEND #4 Yield: 1 ½ Pounds Ingredients Amounts

White rice flour 8 oz. Tapioca starch 8 oz. Soy flour, defatted 8 oz.

Method 1. Combine all ingredients.

Source: Gluten-Free Baking with The Culinary Institute of America, by Richard J. Coppedge Jr. (Adams Media, 2008)

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CULINARY DEMONSTRATION RECIPES

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CHICKEN ROULADE

Ingredients Amounts

Whole chicken 1 ea. Shallot ½ ea. Garlic clove ½ ea. Tarragon sprigs 2 ea. Salt a pinch Meat glue as needed

Method 1. Break the chicken down into individual pieces, keeping the drumstick and thigh together and separating the breast from the breast plate. Debone the thigh and set aside the bones, along with the wings, for the jus. 2. Remove the skin from the pieces and lay closely together on plastic wrap, as if to form one large uncut sheet of skin. 3. Cut the thigh meat into small pieces, brunoise the shallot, chop the garlic and tarragon, and add them to a bowl along with the salt and meat glue. 4. First lay the breast meat on top of the skin, followed by the thigh mixture on top. Sprinkle some meat glue over the chicken. Roll tightly in plastic wrap, then again in another lay of plastic wrap. Using a cake tester, poke out any air holes. 5. Cryovac and circulate 167°F for 30 minutes. Shock in an ice bath. Just before serving deep fry at 375°F, let rest, then slice. Reserve cooking liquid for chicken jus.

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FERMENTED FARRO RISOTTO

Ingredients Amounts

Farro 1 qt. Water, filtered 2 qt.

Olive oil ¼ cup White onion, brunoise 1 ea. Salt as needed Butter as needed Crème fraiche (optional) Parmesan cheese (optional)

Method 1. Place faro in a metal container, then pour in filtered water to cover. Place cheesecloth over the container and secure with a rubber band or string. 2. Set aside to ferment in a neutral area, checking every day for mold/bubbles. Let ferment for 2 to 4 days, until it starts to smell like cheese. 3. Strain off the liquid and, if farro smells really strong, rinse lightly with tap water. 4. To cook the farro, put the oil in a medium-sized pot and add onions. Sweat onions until translucent, but do not brown. 5. Add farro and toast for a few minutes. When the farro is coated with oil add water slowly and let the farro soak it up before adding more, in the same manner of making a risotto. 6. Note that the farro will take longer to cook than risotto rice usually would. Also keep in mind that the farro will likely require more liquid than risotto rice typically does, especially towards the end. 7. To finish the risotto, add butter to the pan along with the optional parmesan and crème fraiche.

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VEGETABLES AND SAUCE

Ingredients Amounts

Vegetables Olive oil as needed Garlic ½ hd. Thyme ½ bu. Celery root 1 ea. Rutabaga 1 ea. Kohlrabi 1 ea. Parsnip 1 ea. Salt as needed

Sauce Foie gras, brunoise 2 oz. Shallot, brunoise ½ ea. Tarragon leaves, chiffonade 4 ea. Banyuls a dash Salt as needed

Method 1. For Vegetables: In a pan, add oil, garlic and thyme. Once sizzling, add all vegetables, skin on, and brown both sides. Season with salt. 2. Add some water to pan and cover. Steam until all vegetables are cooked through, adding water as needed. 3. Once cool, cut vegetables into like shapes. 4. For Sauce: Add foie gras to a hot pan. Once seared and brown add shallots. Deglaze with chicken jus. Add tarragon, banyuls and salt.

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MORNING HEALTHY SNACK & NETWORKING BREAK

Chicken Roulade with Fermented Farro and Root Vegetables Korean Pear, Lychee, and Cucumber Spritzer

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CHICKEN ROULADE

Ingredients Amounts

Whole chicken 1 ea. Shallot ½ ea. Garlic clove ½ ea. Tarragon sprigs 2 ea. Salt a pinch Meat glue as needed

Method 6. Break the chicken down into individual pieces, keeping the drumstick and thigh together and separating the breast from the breast plate. Debone the thigh and set aside the bones, along with the wings, for the jus. 7. Remove the skin from the pieces and lay closely together on plastic wrap, as if to form one large uncut sheet of skin. 8. Cut the thigh meat into small pieces, brunoise the shallot, chop the garlic and tarragon, and add them to a bowl along with the salt and meat glue. 9. First lay the breast meat on top of the skin, followed by the thigh mixture on top. Sprinkle some meat glue over the chicken. Roll tightly in plastic wrap, then again in another lay of plastic wrap. Using a cake tester, poke out any air holes. 10. Cryovac and circulate 167°F for 30 minutes. Shock in an ice bath. Just before serving deep fry at 375°F, let rest, then slice. Reserve cooking liquid for chicken jus.

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FERMENTED FARRO RISOTTO

Ingredients Amounts

Farro 1 qt. Water, filtered 2 qt.

Olive oil ¼ cup White onion, brunoise 1 ea. Salt as needed Butter as needed Crème fraiche (optional) Parmesan cheese (optional)

Method 8. Place faro in a metal container, then pour in filtered water to cover. Place cheesecloth over the container and secure with a rubber band or string. 9. Set aside to ferment in a neutral area, checking every day for mold/bubbles. Let ferment for 2 to 4 days, until it starts to smell like cheese. 10. Strain off the liquid and, if farro smells really strong, rinse lightly with tap water. 11. To cook the farro, put the oil in a medium-sized pot and add onions. Sweat onions until translucent, but do not brown. 12. Add farro and toast for a few minutes. When the farro is coated with oil add water slowly and let the farro soak it up before adding more, in the same manner of making a risotto. 13. Note that the farro will take longer to cook than risotto rice usually would. Also keep in mind that the farro will likely require more liquid than risotto rice typically does, especially towards the end. 14. To finish the risotto, add butter to the pan along with the optional parmesan and crème fraiche.

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VEGETABLES AND SAUCE

Ingredients Amounts

Vegetables Olive oil as needed Garlic ½ hd. Thyme ½ bu. Celery root 1 ea. Rutabaga 1 ea. Kohlrabi 1 ea. Parsnip 1 ea. Salt as needed

Sauce Foie gras, brunoise 2 oz. Shallot, brunoise ½ ea. Tarragon leaves, chiffonade 4 ea. Banyuls a dash Salt as needed

Method 5. For Vegetables: In a pan, add oil, garlic and thyme. Once sizzling, add all vegetables, skin on, and brown both sides. Season with salt. 6. Add some water to pan and cover. Steam until all vegetables are cooked through, adding water as needed. 7. Once cool, cut vegetables into like shapes. 8. For Sauce: Add foie gras to a hot pan. Once seared and brown add shallots. Deglaze with chicken jus. Add tarragon, banyuls and salt.

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KOREAN PEAR, LYCHEE, AND CUCUMBER SPRITZER Yield: 2 Portions Ingredients Amounts

Korean pear, peeled 4 oz. Lychee purée 4 oz. Cucumber, peeled, seeded 2 oz. Lemon juice and zest 1 oz. Lime juice and zest 1 oz. Agave syrup as needed Sparkling Water 2 oz. or as needed

Method 1. Combine all ingredients, except for the sparkling water, into a blender and process until smooth. Pour into tall chilled glass and finish with sparkling water to taste.

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FARM-TO BOX LUNCH

Spicy Peanut Hummus with Herb Roasted Carrots and Feta Cheese

Grilled Shrimp with Peanut Romesco, Green Beans and Marble Potatoes

Seeded Brassica Salad with Crispy Lentils, Roasted Cauliflower Purée and Almonds

Vietnamese Green Mango Noodle Bowl with Lemon Grass Beef and Roasted Peanuts

Blood Orange, Wheat Berry and Pistachio Salad with Vegan Blue Cheese

Sponsored by

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SPICY PEANUT HUMMUS WITH HERB ROASTED CARROTS AND FETA CHEESE Yield: 12 Portions Ingredients Amounts

Parsley, chopped 3 Tbsp. Jalapeño, chopped 1 ea. Garlic, minced ¼ tsp. Extra-virgin olive oil 3 Tbsp. Salt as needed Ground black pepper as needed Spicy Peanut Hummus (recipe follows) 2 cups

Herb Roasted Carrots Carrots, baby, peeled or scrubbed, 2 lb. tops trimmed Garlic cloves, finely minced 2 ea. Salt ½ tsp. Paprika 1 Tbsp. Cumin, ground 2 tsp. Cayenne ½ tsp. Ground black pepper ¼ tsp. Olive oil 1 oz.

Breakfast radishes, cut in quarters 1 bu. Green onions ½ cup Cilantro ½ cup Parsley leaves 1 cup Lemon juice 1 Tbsp.

Feta cheese, crumbled ½ cups

Method 1. For the Peanut Hummus: Combine the parsley, jalapeño, garlic, and olive oil in a bowl. Season with salt and pepper. Place peanut hummus in a small dish. 2. For the Roasted Carrots: Cut the large carrots in halves or quarters lengthwise. 3. Preheat a 400°F oven. 4. Mash the garlic to a paste with salt. Combine with the spices and olive oil. Toss with the carrots. Place each vegetable in a single layer on a separate baking sheet. Bake until tender and golden brown, turning periodically. 5. Gently combine the roasted vegetables in a large bowl. Add green onions, cilantro and parsley. Season with lemon juice, salt and pepper as needed. 6. Place carrots in container. Sprinkle with radishes and parsley. Drizzle with parsley mixture, and feta.

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SPICY PEANUT HUMMUS Yield: 2 ½ Cups Ingredients Amounts

Peanuts 1 cup Garlic cloves, large, peeled 4 ea. Water 4 cups Cilantro stems, tied 6 ea. Aleppo pepper 1 tsp. + more for garnish Salt a pinch Cumin a pinch Smoked paprika a pinch Coriander, ground a pinch Lemon juice 3 Tbsp. Tahini 2 Tbsp. Cilantro, chopped 3 Tbsp. + 1 Tbsp. for garnish

Garnish Peanut oil 2 Tbsp. Cumin seeds, toasted as needed Coriander seeds, toasted as needed

Method 1. Lightly dry roast the peanuts in a 350˚F oven until pale gold. 2. Place the peanuts, garlic cloves, water, cilantro stems and spices in a small pot. Bring to a boil and reduce to a simmer. Simmer for 45 minutes, or until the peanuts are completely soft. 3. Turn up the heat and boil until the liquid has almost all evaporated with about a ¼ cup of liquid in the bottom of the pot. Drain the peanuts and reserve the liquid. This method ensures that all of the flavor is re-absorbed into the peanuts. 4. Place the hot peanuts, lemon juice, tahini, and ½ the liquid in a food processor and blend until smooth, adding the rest of the liquid by tablespoons and even a little warm water if necessary to adjust the consistency. Season to taste with more Aleppo pepper and salt. 5. Fold in the chopped cilantro and spoon into a serving bowl. 6. Drizzle with peanut oil, cumin and coriander seeds, Aleppo pepper, and some chopped cilantro. 7. Serve warm or chilled with whole wheat pita chips or raw vegetables to dip.

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GRILLED SHRIMP WITH PEANUT ROMESCO, MARBLE POTATOES AND GREEN BEANS Yield: 8 Portions Ingredients Amounts

Garlic, chopped 1 Tbsp. Thyme, chopped 1 Tbsp. Salt as needed Shrimp, peeled, deveined 2 lb. Ground black pepper as needed Extra-virgin olive oil 2 oz.

Peanut Romesco Sauce (recipe follows) 2 cups Marbled Potatoes with Green Beans 1 recipe (recipe follows) Extra-virgin olive oil as needed

Method 1. Preheat a grill. 2. Mash the garlic, thyme and salt to a purée. Add the shrimp, pepper, and extra-virgin olive oil. Toss to mix. Adjust seasoning. 3. Grill the shrimp until charred and cooked through. 4. Smear a spoonful of romesco on a plate. Place a spoonful of marble potato salad to one side. Lean a couple of shrimp on the salad. Drizzle with Extra-virgin olive oil.

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PEANUT ROMESCO SAUCE Yield: 1½ Cups Ingredients Amounts

Ancho chiles 2 ea. Extra-virgin olive oil 1/3 cup Baguette slice 1 ea. Peanuts, roasted ½ cup Cayenne ½–1 tsp. Garlic cloves, minced 4 ea. Red pepper, roasted, flesh only 1 ea. Tomato, ripe, large, roasted 1 ea. until charred and soft, peeled, seeded Spanish paprika 1 tsp. Salt ¾ tsp. Ground black pepper ½ tsp. Red wine vinegar ¼ cup Water as needed

Method 1. Place the chiles in hot water and soak for 20 minutes. Remove the seeds, ribs and stems from the chiles. Discard the water and reserve the flesh. 2. Heat 3 tablespoons olive oil in a sauté pan. Fry the bread until golden on both sides. Place chiles, bread, nuts, cayenne and garlic in a food processor and pulse quickly. 3. Add roasted pepper, tomato, paprika, salt, and pepper, and purée to form a thick paste. 4. Add 2 tablespoons of red wine vinegar and pulse to incorporate. 5. With the food processor running add the oil in a thin, steady stream until the mixture emulsifies. As you continue to add the remaining oil; you might need to add a little water if it gets too thick. 6. The finished sauce should be thick enough to hold its shape softly on a plate. After all the oil is added, adjust the seasoning and add enough vinegar to brighten the flavor and cut the richness.

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MARBLE POTATOES WITH GREEN BEANS Yield: 8 Portions Ingredients Amounts

Marbled potatoes 8 ea. Extra-virgin olive oil as needed Salt as needed Ground black pepper as needed Green beans, blanched, cut 2” pieces 1 cup Red onions, thinly sliced, rinsed 1 Tbsp. Wild arugula 1 cup Black lava salt, or black sea salt ½ tsp. Lemon, zest of 1 ea. Spanish olive oil (Merula) 1 oz.

Method 1. Cook the potatoes slowly in salted water until just tender. Place on a baking sheet and cool enough to touch. Cut into quarters or halves. Toss with extra-virgin olive oil, salt and pepper. Let cool. 2. Toss potatoes with green beans, red onions, and arugula, finish with black salt, lemon zest and oil.

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SEEDED BRASSICA SALAD WITH CRISPY LENTILS AND ROASTED CAULIFLOWER PURÉE Yield: 8 Portions Ingredients Amounts

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

Crispy Lentil Lentils 1 cup Oil to fry in as needed Pimentón as needed

Broccolini 2 bu. Brussel sprouts, cut in half 1 lb. Olive oil ¾ cup Shallot, minced 2 ea. Sherry vinegar ¼ cup Whole grain mustard 2 Tbsp. Kale, ribs and stems removed, 2” pieces 8 cups Brussels sprouts, shaved on mandolin 8 oz. Salt 2 tsp. Ground black pepper as needed Sunflower seeds, roasted 1 cup Pumpkin seeds, roasted ½ cup Almonds, sliced, toasted ¼ cup

Chives, cut ¼” bias 2 Tbsp. Sesame seeds, toasted 2 Tbsp. Aleppo pepper a pinch

Method 1. For the Purée: Preheat oven to 450°F. Put cauliflower florets in a large bowl and add 1½ tablespoons oil, pimentón, ½ teaspoon salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.

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2. Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool. 3. Put ½ cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tablespoons oil, the tahini, and remaining 1 ½ teaspoons salt. Blend, adding more water if needed (up to ¼ cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like. 4. For the Lentils: Soak the lentils for 1 hour. Drain well and let sit overnight on a sheet pan. 5. Fit a medium saucepan with thermometer and pour in vegetable oil to measure 2-inches. 6. Heat oil over medium-high heat until thermometer registers at 350°F. Working in 4 batches, cook lentils until golden and puffed, about 1 minute. Using a fine-mesh sieve, transfer puffed lentils to paper towels to drain; season with salt, pimentón, and let cool. 7. Preheat oven to 500°F. Toss broccolini with 2 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes. Let cool, then coarsely chop. 8. Reduce the heat to 400°F. Toss the halved Brussels sprouts with 2 tablespoons olive oil, salt and pepper. Place on a baking sheet and roast until crisp-tender and charred in spots, 15 minutes. 9. Whisk shallot, vinegar, mustard, and remaining ½ cup of oil in a large bowl until emulsified; Add kale and Brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini, Brussels sprouts, and 2 tablespoons sunflower seeds; toss again 10. Swipe some puree along the inside of each bowl with a spoon. Divide salad among bowls. Top with chives, sesame seeds, pumpkin seeds, almonds, and remaining sunflower seeds; sprinkle with aleppo pepper. Season with salt.

Source: Adapted from Bonappetit.com.

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VIETNAMESE GREEN MANGO NOODLE BOWL WITH BEEF Yield: 6 Portions Ingredients Amounts

Marinade Lemongrass, minced 1 tsp. Shallot, minced 1 Tbsp. Soy sauce 1 Tbsp. Sugar 1 Tbsp.

New York strip steak 1 lb.

Fried Shallots Shallots, thinly sliced ½ cup Vegetable oil 1 cup

Chili Lime Vinaigrette Garlic clove, minced ½ tsp. Thai bird chiles, minced ¼ - ½ tsp. Brown sugar 2 Tbsp. Fish sauce 2 Tbsp. Lime juice 2 Tbsp. Water 2 Tbsp. Shallot frying oil, cool ¼ cup

Unripe (green) mango,* spiralized 4 ea. Green beans, thinly sliced on bias 1 cup Red bell pepper, julienned 1 ea. Cilantro, chopped 2 Tbsp. Thai basil, chiffonade 2 Tbsp. Roasted peanuts, chopped ¼ cup Romaine lettuce, chopped 6 cups

Method 1. For the Marinade: Combine lemongrass, shallot, soy sauce, sugar in a bowl. Marinate beef for 30 minutes. Drain beef from marinade. 2. For the Fried Shallots: Place shallots on paper towel lines sheet pan for 30 minutes. 3. Heat a pot with the oil to 275°F. Fry shallots in batches until golden brown, drain, and reserve. Cool the oil. 4. For the Chili Lime Vinaigrette: Mash the garlic and chilies in a mortar and pestle with the sugar until smooth. Transfer to a bowl and add fish sauce, lime juice and water. Drizzle in the shallot oil until incorporated. 5. Heat a grill or griddle on high and grill or griddle the beef until just done. Slice thinly. 6. Toss mango, green beans, bell peppers, cilantro, and Thai basil with chili lime vinaigrette.

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7. Place lettuce in bowls and top with the salad and beef. Garnish with fried shallots and peanuts.

Note: Recommended mango ripeness stage 2 to 2.5.

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BLOOD ORANGE, WHEAT BERRY AND PISTACHIO SALAD WITH VEGAN BLUE CHEESE Yield: 4 Portions Ingredients Amounts

Wheat berries 1 cup Vegetable stock or water 2 ½ cups Garlic cloves, finely chopped 2 ea. Lemon zest, finely grated 1 tsp. Salt as needed Ground black pepper as needed Lemon, juice of ½ ea. Extra-virgin olive oil 1 oz.

Olive oil 1 Tbsp. + more for garnish Red onion, small, julienned 2 ea. Chard, shredded 1 bu. Water 3 ½ Tbsp. Green onions, sliced ½ cup Parsley, chopped 1 Tbsp.

Ground black pepper as needed Blood orange, peeled, sliced 2 ea. juice squeezed and reserved Cara Cara Oranges, peeled, sliced, 2 ea. juice squeezed and reserved Orange juice ¼ cup Lemon juice ¼ cup Blood orange juice ¼ cup Extra-virgin olive oil ¼ cup

Vegan blue cheese 2 oz. Pistachios, chopped 2 Tbsp. Micro greens as needed

Method 1. For the Wheat berries: Soak the wheat berries overnight. Drain and rinse thoroughly. 2. Place in a pot with stock, garlic, zest and water. Season with salt and pepper. 3. Bring water to a simmer. Let cook for 30 to 45 minutes or until tender. Drain well. Season with lemon juice, salt and extra-virgin olive oil. 4. Heat the olive oil in a large frying pan. Add the onion and sauté over medium heat until starting to turn translucent – you want them softened but not completely collapsed. 5. Add the chard, along with the water, and cook over a gentle heat until the chard has wilted down and the stems are still al dente. Season with salt and pepper.

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6. Combine the wheat berries, chard, green onions and parsley. Drizzle with juices from the oranges, additional juices and extra-virgin olive oil. Season with salt and pepper. 7. Place the wheat berry mixture in the container. Top with the oranges, drizzle with extra- virgin olive oil and sprinkle with blue cheese and pistachios. Garnish with micro greens.

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VEGAN POPPED AMARANTH PEANUT BUTTER CUPS Yield: 6 Peanut Butter Cups Ingredients Amounts

Amaranth 1/3 cup Dark chocolate, chopped 1 ½ cups Coconut oil 1 Tbsp. Peanut butter ½ cup

Method 1. To Pop the Amaranth: Heat a skillet over medium high heat, add a tablespoon of amaranth and cover with a lid. The grains should start popping right away, you will notice they pop and look like little white beads. 2. If they start browning your pan is too hot! Take the grain out, turn down the heat, and let it cool off a bit. 3. Once you get the hang of it, keep popping the amaranth in batches, only pop 1 tablespoon at a time, until all the grains have been popped. Set aside. 4. To make the peanut butter cups: In a small saucepan over low heat, melt the chocolate and coconut oil together until smooth and creamy, stirring constantly. Don’t let the chocolate burn! 5. As soon as it is melted, remove from heat. Stir in 3 tablespoons of popped amaranth. 6. Line 6 cups in a muffin tin with paper lines. I wouldn’t recommend going with these. Spoon 1 to 2 tablespoons of the melted chocolate mixture into the bottom of each paper liner. 7. Top with a heaping teaspoon of peanut butter, then top with another 1 to 2 tablespoons of melted chocolate mixture. 8. Repeat until all liners have been filled. Sprinkle with leftover popped amaranth. 9. Freeze for at least 4 hours, or until peanut butter cups are firm.

Source: Plantbaseddietrecipes.com

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LENTIL OATMEAL COOKIES WITH COCONUT AND RAISINS Yield: 12 Portions Ingredients Amounts

Lentil Purée Lentils, picked over and rinsed 4 oz. Water 2 cups

Whole-wheat pastry flour 9 ½ oz. Baking powder 4 g Salt 5.69 g Cinnamon 3.4 g Allspice .95 g Sugar 8 oz. Butter, room temperature 6 oz. Egg 1 ea. Vanilla extract 2 tsp. Lentil purée (recipe above) 115 g Rolled oats 3 ½ oz. Raisins 4 oz. Coconut, dried, shredded 2 ¼ oz.

Method 1. For the Lentil Puree: In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. 2. Remove from the heat and purée. If using immediately, let cool. The purée may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. 3. Preheat the oven to 375°F. 4. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. 5. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. 6. Add the vanilla and lentil purée and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. 7. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195°F is reached on an instant-read thermometer.

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RECIPE INDEX

Citrus Compote ...... 99 A Citrus Salad ...... 86 Aioli ...... 88, 115 Citrus Sunshine Bite with Whipped Labne and Citrus Aji Verde Salsa ...... 54 Compote ...... 99 Ajvar ...... 78 Crepes ...... 69, 96 Aleppo Candied Almonds...... 106, 108 Crispy Carrot Threads ...... 31, 94 Almond Rice Horchata ...... 107 Crispy Garlic ...... 46 Asian Mango Slaw...... 81, 82 Crispy Lentil ...... 139 B Crispy Peanut Falafel with Eggplant and Peanut Babaganoush, and Pickled Asian Pear ...... 34 Black Bean, Chorizo, and Chard Fideo with Poached Crispy Shallots ...... 46, 48 Eggs ...... 115 Curry Coconut Peanuts ...... 107 Blood Orange, Wheat Berry and Pistachio Salad with Just Like Blue Cheese ...... 143 D Breakfast Quinoa with Dried Cherries, Almonds, and Dark Chocolate, Pistachios, and Dried Cherries Bark Fresh Ricotta ...... 119 ...... 98 Breakfast Whole Wheat Banana Pistachio Muffins . 63 E Brine ...... 47 Eggplant and Peanut Babaganoush ...... 34, 37 C Eggplant Kuku ...... 117 Caramelized Onions ...... 88 Espresso, Peanut, Maca, and Banana Smoothie .... 111 Carrot, Ginger, and Turmeric Shrub ...... 20 Everything Bagel Deviled Eggs ...... 46 Carrot-Top Almond Pesto...... 30, 93 Everything Bagel Topping ...... 46 Cauliflower B’stilla ...... 25, 103 F Celery, Green Bean, Black Beans, and Smoked Tofu Salad with Chile Crisp ...... 75 Fermented Farro Risotto ...... 126, 130 Chicken Roulade...... 125, 129 Fideua ...... 115 Chile Crisp ...... 75, 77 Fish Batter ...... 81 Chili Lime Vinaigrette ...... 141 Fish Sauce Vinaigrette ...... 21 Chimichurri ...... 88 Flour Blend #2 ...... 122 Chipotle Jackfruit and Lentil Tacos with Lime Flour Blend #4 ...... 123 Cabbage, Citrus Pickled Red Onions, and Flourless White Bean, Banana, Peanut Butter Avocado ...... 39 Muffins Bites ...... 120 Chipotle Salsa ...... 39, 41 Cilantro Mint Chutney ...... 42

WORLDS OF HEALTHY FLAVORS 147 THE CULINARY INSTITUTE OF AMERICA® JANUARY 2019 JOIN THE CONVERSATION ONLINE AT #CIAWOHF

French Soul Bowl with Red Potatoes, Pinto Beans, Lentils ...... 54 Pork and Portabella Sausage, Collards, and Sauce Lentil-Wild Rice Crepe, Squash, Braised Greens and Gribiche ...... 112 Corn ...... 69, 96 Fresh Ricotta Cheese ...... 59 Lime Cabbage ...... 39 Fried Coconut Crusted Cod Slider with Asian Mango M Slaw and Thai Sweet Chile Mayonnaise ...... 81 Mango Poke on Crispy Furikake Tapioca Chips ..... 49 Fried Shallots ...... 141 Mango Smoothie with Turmeric, Green Tea, Furikake Tapioca Crepes ...... 50 Graviola, and Ginger ...... 53 G Marble Potatoes with Green Beans ...... 138 Gluten Free Mango Bread ...... 121 Marbled Potatoes with Green Beans ...... 136 Gluten Free Persimmon Cornbread Muffins...... 62 Minted Yogurt ...... 34 Green Chile Chutney ...... 45 Mushroom Sliders ...... 88 Green Mango Slaw ...... 21 P Gribiche sauce ...... 112 Peanut Falafel ...... 34, 35 Gribiche Sauce ...... 114 Peanut Romesco Sauce ...... 136, 137 Grilled Shrimp with Green Mango Slaw, Sal de Pickled Asian Pears ...... 34 Gusano, and Peanuts ...... 21 Pickled Carrot Rounds ...... 28, 91 Grilled Shrimp with Peanut Romesco, Marble Pickled Eggs ...... 78 Potatoes and Green Beans ...... 136 Pickled Green Mango Relish ...... 73 H Pickled Onions ...... 81, 84 Habanero Hot Sauce ...... 58 Pickled Red Onions ...... 39 Herb Roasted Carrots ...... 134 Pomegranate Mango Limeade ...... 101 Herbed Ricotta Cheese ...... 59 Potato and Carrot Crust ...... 78 Potato and Carrot Crusted Scotch Egg with Ajvar and J Arugula ...... 78 Jackfruit ...... 39 Preserved Lemon Charmoula ...... 27, 90 K R Kofte ...... 86 Rajas ...... 56 Korean Pear, Lychee, and Cucumber Spritzer ...... 132 Raspberry Coconut Chia Oats ...... 61 L Rice ...... 54 Roasted Baby Carrots in Charmoula, Pickled Carrot Labne Frosting ...... 99 Rounds, Smoked Carrot Purée, Carrot Top Lemon Scented Ricotta ...... 119 Almond Pesto and Crispy Carrot Threads .... 27, 90 Lentil Oatmeal Cookies with Coconut and Raisins ...... 146 Lentil Purée ...... 146

Worlds of Healthy Flavors 148 THE CULINARY INSTITUTE OF AMERICA® JANUARY 2019 JOIN THE CONVERSATION ONLINE AT #CIAWOHF

Roasted Cauliflower and Potato Bonda with Squash, Braised Greens and Corn Filling ...... 69, 96 Tamarind Date Chutney and Mint Cilantro Strawberry and Apple Butter ...... 65 Chutney ...... 42 Sweet Potato-Quinoa Tatar-Tots ...... 67, 72 Roasted Cauliflower Purée ...... 139 T Roasted Garlic Aioli ...... 79 Tacu Tacu with Aji Verde and Fried Eggs ...... 54 Roasted Pineapple and Banana Butter ...... 64 Tamarind and Date Chutney ...... 44 S Tamarind Date Chutney ...... 42 S’chug ...... 117, 118 Thai Sweet Chile Mayonnaise ...... 81 Salmon Pastrami ...... 46, 47 Thai Sweet Chili Mayonnaise ...... 83 Savory Almond Granola ...... 32, 95 Turkish Lentil Pistachio Kofte Lettuce Wraps with Seasoned Soy Sauce ...... 75 Lemon Tzatziki and Citrus Salad ...... 86 Seeded Brassica Salad with Crispy Lentils and Tzatziki ...... 86 Roasted Cauliflower Purée ...... 139 V Shiitake Blended Burger with Just Like Smoked Vegan Harissa Mayonnaise ...... 68 Provolone, Caramelized Onions and Chimichurri Vegan Popped Amaranth Peanut Butter Cups ...... 145 ...... 88 Vegetables and Sauce ...... 127, 131 Smoked Carrot Purée ...... 29, 92 Vietnamese Green Mango Noodle Bowl with Beef Smoked Tofu ...... 75 ...... 141 Spice Rub ...... 47 Vinaigrette ...... 79 Spicy and Savory Pistachios and Almonds ...... 106 Spicy Peanut Hummus ...... 24, 134, 135 W Spicy Peanut Hummus with Herb Roasted Carrots West African Peanut and Chicken Stew ...... 38 and Feta Cheese ...... 134 Whole Grain Mango Toast with Ricotta, Li Hing Spicy Tomato Broth ...... 56 Mui, and Mint ...... 59 Spicy Tomato Broth with Potatoes, Rajas and Whole Wheat Slider Buns ...... 85 Poached Eggs ...... 56 Wonton Spoons ...... 21

Worlds of Healthy Flavors 149 THE CULINARY INSTITUTE OF AMERICA® JANUARY 2019 JOIN THE CONVERSATION ONLINE AT #CIAWOHF