Global / Advanced Culinary Arts for Food Technologists Location: Brightwater (http://www.brightwater.org/) 801 SE 8th St; Bentonville, Arkansas September 10 – 14, 2018 Day 1 – 7:30 am to 4:00 pm Western Mediterranean - Italy, Spain, Tunisia and Morocco 7:30 am REGISTRATION Class begins at 8:00 am Course & Kitchen Introduction, Knife Safety & review Class Photo Lecture - Chap. 22: Starches & Culinary aspects of Western Mediterranean cuisine Production Review and work assignments PRODUCTION Tapas – Albóndigas en salsa, Tortilla Española, Patatas Bravas Olive & Rosemary Focaccia, Gazpacho, Cannellini bean and tuna salad, Fennel and orange salad, Mushroom Risotto, Roasted Spaghetti Squash, Pappardelle with Lamb Ragu, Paella, Fish en Papillote, Vincigrassi and Moroccan chicken w/ preserved lemon & couscous, Cherry Clafouti, Zabaglione with Fresh Fruit Lunch at 1:00 pm Prepare granola, Lamb Gyros and Spanakopita Pie for Tuesday Clean-up and Adjourn Day 2 – 7:30 am to 4:00 pm Eastern Mediterranean– Greece, Lebanon, Turkey, Egypt/Jordan/Israel Breakfast Fruit & melon, Spanakopita, Greek vanilla yogurt and granola, Start Whole Wheat Pita Chap. 19: Fish/Shellfish & Culinary Aspects of Eastern Mediterranean Production Review and work assignments PRODUCTION Avgolemono (chicken & rice soup with egg-lemon sauce) Greek Salad, Lebanese Tabbouleh, Grilled Vegetables with Toasted Couscous, Pork Tenderloin / Olive-Mustard Tapenade, Chicken & Onion Kebabs, Lamb Gyros, Peri Peri Chicken, Middle Eastern Meatballs, Hummus, Baba Ghanoush, Greek Yogurt Panna Cotta w/ honey glazed apricots Lunch at 1:00 pm Prep Callaloo or Spinach & Cheddar Quiche / make Boudin for Wednesday, Soak black beans and pressure cook pig ears, corned beef and ham hocks for Feijoada. Clean-up and Adjourn Day 3 – 7:30 am to 4:00 pm Creole – Africa, Atlantic Rim, Caribbean & Gulf Coast Breakfast - Callaloo and Cheddar Quiche & Spinach and Cheddar Quiche GROUP PHOTO – Chap. 21: Vegetables & Culinary aspects of Creole cuisine / Atlantic Rim Production Review and work assignments Global / Advanced Culinary Arts for Food Technologists Location: Brightwater (http://www.brightwater.org/) 801 SE 8th St; Bentonville, Arkansas September 10 – 14, 2018 PRODUCTION Boudin Balls, Crunchy Jicama and Mango Salad with Chile and Lime, Red beans & rice, Arroz con Pollo, Chayote with Tomato and Green Chile, Collard Greens w/ Tasso & Chickpeas, Okra & Tomatoes, Shrimp Gumbo, Feijoada (Brazilian Black Bean Stew), Cuban Seafood Creole Lunch at 1:00 pm Make Paneer Cheese for Thursday, Pralines (3 ways), Soak Sticky Rice overnight Clean-up and Adjourn Day 4 – 7:30 am to 4:00 pm Asia – Japan, China, Thailand, Korea and India Breakfast Korean Pajeon (savory pancake) & Tamago Kake Gohan (Raw Egg Over Rice) Chap. 20 - Eggs / Breakfast and Culinary aspects of Asia Production Review and work assignments PRODUCTION Naan Bread, Hot & Sour Soup, Samosas, Crab Rangoon, Spring Rolls, Egg Rolls, Larb Salad Dal, Snow peas and mushrooms, Butter Paneer, Bibimbap, Shrimp Pad Thai, Pork Sticks w/lettuce cups, Pressure cooked Asian-glazed Pork Shoulder Lunch at 1:00 pm Make Thai Sticky Rice and Mango Menu planning for Friday Clean-up and Adjourn Day 5 – 7:30 am to 2:00 pm Pork Roast and Barbecue Breakfast – – Shashuka (Tunisia) & Dutch Oven Breakfast – Casserole and Biscuits PRODUCTION Chimichurri, Salsa, Pickled Vegetables Dishes for lunch in the cuisines studied this week Lunch at 12:00 pm Clean-up, Course Evaluations / Certificates 2:00 pm Conclude & Safe Travels .