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Wednesday, October 17, 2018 8 – 8:30 A.M 4th Annual Latin American Cuisine Summit | October 17 -18, 2018 The Culinary Institute of America | San Antonio, TX The 2018 Arriba Latin American Cuisine Summit will explore Mexico’s diverse and dynamic cuisine. The two-day Summit will highlight Mexico’s culinary heritage, contributions, influences, and staple ingredients, including agave, cacao, corn, and chiles. The program includes general sessions, engaging demonstrations and tastings, and vibrant panel discussions. Wednesday, October 17, 2018 8 – 8:30 a.m. Breakfast Dining Room 8:30 – 8:45 a.m. Welcome and Opening remarks Demonstration Theatre Presenter: April Goess, Managing Director, CIA San Antonio 8:45 – 10 a.m. Demonstration Demonstration Theatre Corn: The Foundation of a country “Sin maiz no hay pais,” without corn there is no country. Corn has long been hailed as the foundation of Mexican cuisine, with over 600 dishes using corn as their staple ingredient. The panel will explore the historical and cultural significance of corn, the importance of preservation, varieties for different application, and Nixtamal, a millenary technique. Moderator: Roberto Santibanez, Chef/Owner, Fonda and La Botaneria Presenters: Gerardo Vazquez Lugo, Executive Chef, Restaurants Nicos Mexico and Queretaro Iliana de la Vega, Chef, El Naranjo Jose Ramon Castillo, Chef/Owner, QueBo! 10 – 10:15 a.m. Break 10:15 a.m. – Demonstration 12:15 p.m. Demonstration Theatre Chiles: The ingredient that shaped a cuisine and captivated the world. The importance of chiles in Mexican Cuisine dates back to the Mesoamerican period where it was considered as much of a staple as corn. During this interactive session the chefs will explore native chiles from Mexico, by region. Discuss the unique flavor profiles and demonstrate techniques and uses. Moderator: Iliana de la Vega, Chef, El Naranjo Presenters: Gabriela Ruiz, Gourmet MX (Sal y Chile) Roberto Santibanez, Chef/Owner, Fonda and La Botaneria Hugo Ortega, Chef/Owner, Hugo’s, Caracol and Xochi Sergio Remolina, Chef/Owner Fletcher’s Hamburgers 2018 CIA Arriba Mexico Latin American Cuisine Summit DRAFT Program Schedule | Updated June 28, 2018 4th Annual Latin American Cuisine Summit | October 17 -18, 2018 The Culinary Institute of America | San Antonio, TX 12:15 – 1:30 p.m. Market Place Lunch NAO Restaurant Interact with Summit sponsors and sample their products 1:30 – 2:15 p.m. Afternoon Session Panel Discussion Demonstration theatre What does it mean to be Mexican? The panel will discuss the widespread impact of Mexican culture and cuisine throughout the world. Exploring topics such as: What are the iconic products/foods Mexico is known for? Which of these dishes have been the easiest for consumers to connect with at a mainstream level? Moderator: Sofia Sada, Latin Cuisines Chef Instructor, CIA SA Panelists: All Chefs 2:15 – 2:30 p.m. Break 2:30 – 4 p.m. Workshop/Breakout Sessions Chef lead demonstrations/interactive workshops with limited or no hands-on: Skills Kitchen 1: Corn Presenter: Gerardo Vazquez Lugo, Executive Chef, Nicos Mexico and Quretaro Skills Kitchen 2: Chiles Presenter: Iliana de la Vega, Chef, El Naranjo Skills Kitchen 3: Agave Presenter: Fany Gerson, Owner, La Newyorkina Skills Kitchen 4: Cacao Presenter: Jose Ramon Castillo, Chef/Owner, QueBo! Breakout Sessions (No hands-on) Outdoor Kitchen: TBD Presenter: Sponsored by TBD Demonstration Theatre: Agave Presenters: German Gonzalez, Master Distiller, Tijuan Tequila William Scanlon III, Founder, Heavy Metl Premium Imports 4 p.m. Day One Activities Conclude 5 - 7 p.m. CIA, San Antonio 10 Year Anniversary Reception The Pearl Stable Close out the first day of Arriba Mexico by celebrating 10 years of CIA, San Antonio! Enjoy tastings from the restaurants of CIA Alumni while mingling with Summit attendees and guest chefs. Please RSVP if you plan to attend. *A donation of $50 is recommended for attendees 2018 CIA Arriba Mexico Latin American Cuisine Summit DRAFT Program Schedule | Updated June 28, 2018 4th Annual Latin American Cuisine Summit | October 17 -18, 2018 The Culinary Institute of America | San Antonio, TX Thursday, October 18, 2018 7:45 – 8:30 a.m. Breakfast Dining Room Enjoy your morning coffee while discussing industry trends and product best practices with Summit sponsors. 8:30 – 10 a.m. Demonstration Demonstration Theatre Cacao: A gift from the gods Referred to as a gift from the gods, cacao plays an important role in Mexican cuisine. Many celebrated Mexican dishes, sauces, desserts, and drinks utilize cacao as a primary ingredient. We will explore preparations both classical and modern, applications, and techniques of this magical bean. Moderator: Alain Dubernard, Professor for Baking and Pastry, CIA SA Presenters: Armando Drupa, Chef, Museo Interactivo del Chocolate Jose Ramon Castillo, Chef/Owner, QueBo! Marc Misseri, Director of Innovation, Grupo Bimbo 10 – 10:15 a.m. Break 10:15 – Demonstration 11:15 a.m. Demonstration Theatre Tequila Presenter: German Gonzalez, Master Distiller of Tijuan Tequila Patrón Tequila, presenter TBD 11:15 a.m. – Demonstration 12:00 p.m. Demonstration Theatre Keeping cuisine authentic Maintaining authenticity. We will take a closer look at keeping Mexican cuisine authentic through the ingredients we use and where we source them. Moderator: Sofia Sada, Latin Cuisines Chef Instructor, CIA SA Presenter: Hugo Ortega, Chef/Owner, Hugo’s, Caracol and Xochi 12:15 – 1:15 p.m. Lunch Live Fire Pavilion Mexican street foods lunch 1:15 – 1:45 p.m. Demonstration Demonstration Theatre Mezcal: Key features and cultural significance of tequila’s lesser-known cousin Presenter: William Scanlon III, Heavy Metl Premium Imports 2018 CIA Arriba Mexico Latin American Cuisine Summit DRAFT Program Schedule | Updated June 28, 2018 4th Annual Latin American Cuisine Summit | October 17 -18, 2018 The Culinary Institute of America | San Antonio, TX 1:45 – 2:15 p.m. Demonstration Demonstration Theatre Subject: TBD Presenter: This demonstration is sponsored by Sysco 2:15 – 2:45 p.m. Demonstration Demonstration Theatre Agave: Uses beyond the glass Moderator: Sergio Remolina, Chef/Owner, Fletcher’s Hamburgers Presenters: Fany Gerson, Owner, La Newyorkina Alain Dubernard, Professor for Baking and Pastry, CIA SA 2:45 – 3:15 p.m. Presentation Demonstration Theatre Mezcal and other agave spirits Mezcal and other agave spirits, including bacanora and raicillia, are becoming more readily available in the U.S. This session will look at how these spirits differ, what defines them, and how bartenders are using them in cocktails. Presenter: Amy Cavanaugh, Senior Editor, Plate Magazine This session is sponsored by Plate Magazine 3:15 – 3:30 p.m. Break 3:30 – 4:15 p.m. Presentation Demonstration Theatre Mexican Wines Mexican wines are having a moment; largely overlooked vineyards in Mexico’s Baja California region are producing 90% of the country’s wines and home to some of the oldest wineries in the Americas. Beverage directors at some of the leading Mexican restaurants are beginning to recognize the wine coming from this region is worthy of fine dining restaurants. Presenters: Ed Davis, Publisher, El Restaurante Magazine This session is sponsored by El Restaurante Magazine 4:15 – 4:30 p.m. Closing Remarks Demonstration Theatre Presenter: April Goess, Managing Director, CIA SA 6 p.m. Celebratory Dinner NAO Restaurant (TBD) Close out Arriba Mexico with a celebratory dinner. Mix and mingle with your fellow summit attendees and a few industry folks, as you enjoy a meal prepared by local chefs. *Tickets sold separately 2018 CIA Arriba Mexico Latin American Cuisine Summit DRAFT Program Schedule | Updated June 28, 2018 .
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