Course Guide - Menus of Change

Transcription

TABLE OF CONTENTS
OVERVIEW .........................................................................................................................................................2
PROGRAM SCHEDULE ....................................................................................................................................4
SCIENTIFIC & TECHNICAL ADVISORY COUNCIL .............................................................................. 20
SUSTAINABLE BUSINESS LEADERSHIP COUNCIL .............................................................................. 22
ATTENDEE LIST .............................................................................................................................................. 24
PRESENTER BIOGRAPHIES ......................................................................................................................... 37
FOUNDATION SUPPORT PROFILES .......................................................................................................... 62
SPONSOR PROFILES ...................................................................................................................................... 63
SUPPORTERS.................................................................................................................................................... 69
MONDAY............................................................................................................................................................ 71
REGISTRATION & REFRESHMENTS ................................................................................................................ 72
OPENING RECEPTION ..................................................................................................................................... 77
TUESDAY ........................................................................................................................................................... 91
BREAKFAST BUFFET ....................................................................................................................................... 92
MORNING BREAK............................................................................................................................................ 99
MORNING DEMONSTRATIONS ...................................................................................................................... 100
FAMILY-STYLE LUNCH ................................................................................................................................. 110
AFTERNOON DEMONSTRATIONS .................................................................................................................. 120
AFTERNOON BREAK...................................................................................................................................... 133
CONT. AFTERNOON DEMONSTRATIONS ....................................................................................................... 135
NETWORKING RECEPTION ........................................................................................................................... 146
WEDNESDAY .................................................................................................................................................. 158
BREAKFAST BUFFET ..................................................................................................................................... 159
MORNING BREAK.......................................................................................................................................... 168
MORNING DEMONSTRATIONS ...................................................................................................................... 170
CLOSING LUNCH ........................................................................................................................................... 179
RECIPE INDEX ............................................................................................................................................... 190
MENUS OF CHANGE
JUNE 2014
1
THE CULINARY INSTITUTE OF AMERICA®
JOIN THE CONVERSATION AT #CIAMOC
OVERVIEW
Food is a lens through which we see the world, and increasingly our vision is focused on
our health, the health of communities, and that of our planet. Through our food choices, we
express our preferences, values, concerns, and aspirations—and significantly impact the
world around us.
Our food choices—linked as they are to both acute and chronic disease prevention and
control—are a primary driver of our health. These same choices affect the livelihoods of
more than one billion people around the world who work each day to produce and serve
our food.
When food and foodservice industry leaders look at the challenges they face—the need to
simultaneously address the rising costs of food; demands to improve the health of their
customers and the environmental profile of their products; plummeting good will towards
“fast food,” “processed foods,” and “corporate food and agriculture;” increasing risks to
brand reputation in a globalized supply chain; the complexity of serving an increasingly
diverse population with splintering preferences and attitudes; and the overall declining
effectiveness of current business models—they, and we, crave the skills and insights to
allow us to adapt and lead before the future arrives.
Threaded through all of this is the juggernaut of modern lifestyles that offer less and less
time to cook but increasing appetites for new culinary directions and food that is perceived
to be “real” and health-promoting. At precisely the same moment when the world’s interest
in food and food choices is growing, we are asking chefs to make more choices on our
behalf, as we select and prepare fewer meals in our own homes.
As we move further into the 21st century, chefs and culinary leaders are poised to assume a
larger, pivotal role in integrating key imperatives of taste, health, the environment,
community, and business and economics.
Against this background, we ask:
What if our most delicious foods—just coincidentally—were, or could be, also health
promoting and environmentally sustainable?
What if America’s most talented chefs, scientists, and business leaders along with
today’s culinary students were collectively engaged in driving towards businessfriendly solutions to our obesity and healthcare crises—and challenges to the future
of our global food security?
MENUS OF CHANGE
JUNE 2014
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What if we could create new approaches to collaboration between nutrition and
medical experts, chefs, and environmental scientists to help the business community
develop new models of innovation—and new, long-term business strategies—around
opportunities for the future of food and foodservice?
Menus of Change®: The Business of Healthy, Sustainable & Delicious Food Choices is a
ground-breaking leadership initiative launched in 2012 by The Culinary Institute of America
in collaboration with select partners that are working to create a long-term, practical vision
for the integration of optimal nutrition and public health, environmental stewardship and
restoration, and social responsibility concerns within the foodservice sector and beyond.
The initiative, including the annual summit and Menus of Change Annual Report, will focus
on the creation of new business strategies and models to support successive stages of
innovation and entrepreneurship projecting forward towards mid-century. Menus of
Change will also inform The Culinary Institute of America’s approach to educating the next
generation of culinary and business leaders.
The 2014 Menus of Change National Summit brings together an audience of more than 350
leaders who collectively shape the food choices of tens of millions of Americans each day.
Attendees represent diverse sectors that don’t often connect, but that are all involved with
issues surrounding health, wellness, sustainability, foodservice, and food sourcing,
including:
C-level, vice presidents, and other senior management; entrepreneurs and investors
working in the food and foodservice sectors;
chefs and food & beverage executives from independent restaurants, chain
restaurants, and other volume foodservice operations, including hotels, campus and
corporate dining, and supermarket prepared foods;
leaders in research, nutrition, sustainability, and public health from government
agencies and academia; and
leaders from nongovernmental organizations (NGOs) and foundations addressing
food, health, and sustainability issues.
We invite and encourage you to engage in the dialogue during and after the summit
through the following channels:
Facebook:
Follow Menus of Change (and other CIA leadership retreats and conferences)
at our CIA Industry Leadership page
(www.facebook.com/CIAIndustryLeadership)
Twitter:
Include #CIAMOC in your tweets during the summit.
Email:
Send us your thoughts, feedback, insights, challenges, and success stories at
info@menusofchange.org
MENUS OF CHANGE
JUNE 2014
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PROGRAM SCHEDULE
The Menus of Change Report and Annual Summit are co-presented by The Culinary Institute of
America (CIA) and Harvard School of Public Health—Department of Nutrition (HSPH). The
Menus of Change Scientific and Technical Advisory Council (www.menusofchange/advisorycouncils/stac/) comprised of leading nutrition, environmental, and other scientists and scholars,
together with the HSPH and CIA, are solely responsible for the nutrition and environmental
guidance of the report and conference. The Menus of Change Sustainable Business Leadership
Council (www.menusofchange/advisory-councils/sblc/) contributes insights to parts of the report and
conference designed to help translate this guidance into actionable strategies for foodservice industry
change, highlight case studies in innovation (e.g., menu research and development, product sourcing,
supply chain management, etc.), and build industry participation in supporting healthier, more
sustainable menus. Project sponsors and other commercial interests are not permitted to influence the
editorial independence of the Menus of Change initiative.
MONDAY, JUNE 9
2:00 PM
Registration & Refreshments
Pre-Assembly A
Registration Snack Sponsored by the California Walnut Board
2:45 PM
Welcome & Opening Remarks
Charles Ballroom
Speaker:
2:55 PM
Greg Drescher (VP, Strategic Initiatives & Industry
Leadership, The Culinary Institute of America)
Opening Keynote Presentation
Charles Ballroom
Keynote Address
Feeding Our Future: Of Chefs and Leadership
Chefs are taking on ever greater responsibility for what we eat and even what we
think about what we eat, shaping our health and the health of the planet. As the role
of chef grows to encompass celebrity, educator, innovator, thought leader, policy
expert, and change maker, what defines leadership? Our speaker will provide
insights−from a career that spans the “W” to the White House−that can help other
culinary professionals not only make better decisions when it comes to ingredient and
menu decisions but also play a role in shaping national policy around nutrition,
health, and the environment.
Speaker:
MENUS OF CHANGE
JUNE 2014
Michel Nischan (CEO, Wholesome Wave)
4
3:30 PM
Opening General Session
Presentations
The 2014 Menus of Change Annual Report: What’s New? What’s Ahead?
As leaders in the $683 billion U.S. foodservice industry deal with challenges related
to health and wellness, consumer demand, and sustainability, leaders involved with
the Menus of Change initiative strive to provide evidence-based guidance for making
decisions that promote future success. This session will begin with the release of
report’s annual industry performance review and changes in scientific
recommendations, followed by a lively panel discussion on how businesses directly
and indirectly involved in the foodservice industry are using this information to
address challenges, reduce risk, and drive for results.
Presenters:
Walter Willett, MD (Chair, Department of Nutrition, Harvard
School of Public Health and Chair of the Menus of Change
Scientific & Technical Advisory Council)
Arlin Wasserman (Founder and Partner, Changing Tastes and
Chair of the Menus of Change Sustainable Business
Leadership Council)
Panel Discussion
Managing Risk and Opportunity: Incubating Business Models for
the Future
This lively panel discussion will focus on how businesses directly and indirectly
involved in the foodservice industry are using the Menus of Change Annual Report,
Dashboard, and Principles of Healthy, Sustainable Menus to address challenges,
reduce risk, make critical decisions, improve processes and products, and drive for
results. The discussion will also focus on identifying business models of the future,
and how they can be developed and incubated.
Introductory
Remarks:
Jonathan Atwood (Vice President, Sustainable Living and
Corporate Communications, Unilever - North America)
Moderator:
Michael Kaufman (President, Centerplate Restaurant Group;
Member, The Culinary Institute of America Board of Trustees)
Panelists:
Dan Coudreaut, ‘95 (Executive Chef and Vice President,
Culinary Innovation, McDonald’s)
Nicolas Jammet (Partner/President, sweetgreen)
Joan Rector McGlockton (Vice President, Industry Affairs and
Food Policy, National Restaurant Association)
Will Rosenzweig (Managing Partner, Physic Ventures)
5:30 PM
Opening Reception
Charles Courtyard
Featuring the Presenting, Platinum, and Premium Gold Level Sponsors
MENUS OF CHANGE
JUNE 2014
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6:30 PM
Opening Reception Concludes
Enjoy dinner on your own.
TUESDAY, JUNE 10
8:00 AM
Breakfast Buffet
Pre-Assembly A
8:30 AM
General Session II
Charles Ballroom
Presentations followed by Panel Discussion and Audience Q&A
Climate Change and Menu Strategy: Assessing Global Impact
The past decade has been the warmest on record and included an increasingly
frequent mix of severe weather, drought and flood. It also has featured more volatile
prices and uncertain harvests revealing the brittle nature of intensive agriculture and
livestock production. This session explores business and menu strategies that
culinary professionals and other food industry leaders can use to manage and reduce
the risks of climate change and adapt to the changing nature of food production. The
session will include brief presentations and a panel discussion.
Moderator:
Presenters/
Panelists:
10:00 AM
Leadership Council)
Rob Bernard (Chief Environmental Strategist, Microsoft)
Kari Hamerschlag (Senior Program Manager, Friends of
the Earth)
Alan Miller (Principal Climate Change Specialist,
World Bank)
Refreshment & Networking Break
Pre-Assembly A
Sponsored by Alaska Seafood Marketing Institute
Sponsor Information Tables
Pre-Assembly B
Featuring the Bronze Level Sponsors
MENUS OF CHANGE
JUNE 2014
6
10:30 AM
Breakout Sessions, Block A
Various Locations in the Charles Hotel
Breakout Session A1
Charles Ballroom
The “Sustainable Kitchen” Culinary Stage: Implementing the Menus of
Change Principles of Healthy, Sustainable Menus
Culinary Demonstration
This session will feature culinary presentations and demonstrations by three chefs
who will discuss and demonstrate how they are applying the Menus of Change
Principles of Healthy, Sustainable Menus in their operations.
Host:
Anne McBride (Director of Culinary Programs and
Editorial, CIA)
Guest Chefs: William Bradley, ‘89 (Executive Chef, New
England Aquarium)
Adam Busby, CMC (Director of Special Culinary
Projects, CIA)
Scott Uehlein, ‘85 (VP of Food & Beverage, Canyon Ranch)
Breakout Session A2
Rogers & Stratton
Climate Change: Menu and Supply Chain Strategy
Q&A with the Experts
This session will feature an informal Q&A format with some of the presenters from
General Session II as well as a culinary leader from The Culinary Institute of
America.
Host:
Speakers:
Leadership Council)
Jonathan Atwood (Vice President, Sustainable Living and
Corporate Communications, Unilever - North America)
Kari Hamerschlag (Senior Program Manager, Friends of
the Earth)
Victor Gielisse, CMC (Vice President of Advancement and
Business Development, The Culinary Institute of America)
Sponsored by Unilever Food Solutions
MENUS OF CHANGE
JUNE 2014
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Breakout Session A3
Compton
Climate Change and Menu Strategy: A C-Suite Roundtable Discussion
C-Suite Roundtable Discussion
This session is an invitation-only session open to senior food and agriculture sector
executives and investors who want to discuss business strategies and partnerships to
help their companies adapt to the impacts of climate change on food production. A
host will help moderate the conversation.
Host:
Michael Kaufman (President, Centerplate Restaurant Group;
Member, The Culinary Institute of America Board of Trustees)
Breakout Session A4
Brattle
Managing Food Waste: A Micro-training Session for Foodservice and
Culinary Professionals
Micro-training Session
This session will feature a formal presentation designed to help attendees create
formal food waste management systems for their operations.
Host:
Leader:
Sierra Clark, PhD (NYU, Food Studies)
Andrew Shakman (President & CEO, Lean Path, Inc.)
Breakout Session A5
Longfellow A&B
The Global Economics and Climate Impact of the Livestock Industry
Presentation by an Expert Speaker with Audience Q&A
This session will look at the economic and climate impact of the livestock industry,
including the impact of clearing land to raise livestock, using land to produce
grain to feed livestock, and processing and transporting end products from country
to country.
Host:
Speaker:
MENUS OF CHANGE
JUNE 2014
Jane Black (Food Writer, Washington Post Columnist;
editor and contributing author, 2014 Menus of Change
Annual Report)
Alan Miller (Principal Climate Change Specialist,
World Bank)
8
Breakout Session A6
Kennedy A&B
How Technology Is Affecting Sustainability in the Food Industry
Presentation by an Expert Speaker with Q&A
This session will allow one of the speakers from General Session II to provide a
more in-depth presentation about how technology is affecting sustainability in the
food industry.
Host:
Speaker:
Harvey Hartman (Founder and Chairman, The
Hartman Group)
Rob Bernard (Chief Environmental Strategist, Microsoft)
11:45 AM
Breakout Sessions Conclude/Time to Move to Lunch
11:55 AM
Lunch
Regattabar and Rialto Restaurant
Sponsored by Unilever Food Solutions and
Wonderful Pistachios & Almonds/ Paramount Citrus/POM Wonderful
12:55 PM
Lunch Concludes/Return to Charles Ballroom for General Session III
1:00 PM
General Session III
Charles Ballroom
Presentations followed by Audience Q&A
Protein Production and Consumption: Rethinking Plants and Animals
Today’s diners are seeking more and different kinds of protein from flexitarian
offerings and tail to snout dining and from protein enriched convenience foods to
meat alternatives and replacements. But the consequences of poor livestock and
seafood production practices such as resistance diseases and climate change are
driving up prices and reducing supplies. This session will explore the types of protein
and menu choices that can help foodservice companies adapt to these new realities
while driving health and environmental improvements and where investors are
supporting innovations that will shape what we eat in the years ahead.
Moderator:
Presenters:
MENUS OF CHANGE
JUNE 2014
Leadership Council)
Christopher Gardner, PhD (Professor of Medicine, Stanford
Prevention Research Center, Stanford University)
Michael Tlusty, PhD (Director of Ocean Sustainability
Science, New England Aquarium)
Maritza Liaw (Partner at Kleiner, Perkins, Caufield & Byers)
9
Presentations and Culinary Demonstrations
Protein 2020: The Flavors of Next-Generation Menu R & D
As we move away from center of the plate approaches for incorporating protein into
our menus, what new strategies will need to be embraced? This session will feature
culinary and flavor insights from experts at The Culinary Institute of America
focusing on the endless inspiration we can draw from world kitchens and the infinite
menu innovations we can create with plant-based proteins.
Presenters:
Mark Erickson, CMC (Provost, The Culinary Institute
of America)
Guest Chefs: Jody Adams (Chef, Rialto Restaurant, Charles Hotel)
Martin Breslin (Director of Culinary Operations,
Harvard Dining)
Adam Busby, CMC (Director of Special Culinary
Projects, CIA)
Suvir Saran (Chef, Restaurateur, Author)
2:30 PM
Pre-Assembly A
Sponsored by the California Walnut Board
Sponsor Information Tables
Pre-Assembly B
Featuring the Supporting Level Sponsors
3:00 PM
MENUS OF CHANGE
JUNE 2014
Breakout Sessions, Block B
10
Breakout Session B1
Charles Ballroom
who will focus on using less meat, sustainable seafood, legumes, nuts, and other
sources of plant protein.
Host:
Anne McBride (Director of Culinary Programs and
Editorial, CIA)
Opening
Remarks:
Dennis Balint (Executive Director, California Walnut Board)
Guest Chefs: Jody Adams (Chef, Rialto Restaurant, Charles Hotel)
Tal Ronnen (Founder and Chef, Crossroads Kitchen, Los
Angeles, CA; author of The Conscious Cook)
Christophe Hille (Founder/Co-Owner, Northern Spy Food
Co., New York, NY)
Sponsored by the California Walnut Board
Breakout Session B2
Rogers & Stratton
Protein Production: Rethinking Plants and Animals—A Q&A with
Nutrition Scientists and a Consumer Insights Specialist
Q&A with General Session Speakers
This session will feature an informal Q&A format to discuss nutrition science and
consumer insights related to protein.
Host:
Experts:
MENUS OF CHANGE
JUNE 2014
Lilian Cheung, DSC, RD (Director, Health Promotion &
Communication, Harvard School of Public Health)
Christopher Gardner, PhD (Professor of Medicine, Stanford
Prevention Research Center, Stanford University)
Harvey Hartman (Founder and Chairman, The
Hartman Group)
11
Breakout Session B3
Compton
Investing in New Forms of Protein: A Roundtable Discussion for Investors
Roundtable Discussion
This roundtable discussion session is designed for culinary professionals, product
developers, and investors who wish to discuss investment in new forms of plant and
marine-based proteins.
Host:
Leader:
Cathy Jörin (Director of Special Projects and Planning,
Strategic Initiatives, The Culinary Institute of America)
Maritza Liaw (Partner, Kleiner, Perkins, Caulfield & Byers and
The Green Growth Fund)
Breakout Session B4
Brattle
From Mollusks to Sea Vegetables: Chefs and Underutilized Foods from
the Sea
Roundtable Discussion
This roundtable discussion session will focus on the role of chefs in promoting lesser
known species of seafood, sea vegetables, and other foods from the sea.
Host:
Speakers:
Joe Yonan (Food/Travel Editor, The Washington Post)
Bun Lai (Chef, Co-Owner, Miya’s Sushi, New Haven, CT)
William Bradley, ‘89 (Executive Chef, New
England Aquarium)
Breakout Session B5
Longfellow A&B
Sustainable Savings: How Buying the Right Equipment Can Save Water,
Energy, and Money
Micro-training Session
This session will feature a formal presentation designed to help attendees identify
standardized test methods for evaluating commercial kitchen appliance performance
and make better decisions when writing specifications and buying equipment for
foodservice operations.
Host:
Speaker:
MENUS OF CHANGE
JUNE 2014
Christy Consler (SVP Human Resources and Corporate Social
Responsibility, Jamba Juice)
Richard Young (Senior Engineer and Director of Education,
Food Service Technology Center)
12
Breakout Session B6
Kennedy A&B
Plant-Based Protein in the Center of the Plate: Case Studies from
Campus Dining
Moderated Panel Discussion
Compared to the general population, Millennials are more likely to be vegetarian or
flexitarian, seeking meat-free meals that promote personal and planetary health. This
session will feature a moderated panel discussion of campus dining professionals who
are changing their menus to meet the needs of Millennial diners.
Moderator:
Panelists:
4:15 PM
MENUS OF CHANGE
JUNE 2014
Rafi Taherian, ‘95 (Executive Director, Yale Dining)
Martin Breslin (Director of Culinary Operations,
Harvard Dining)
Dolores Hernandez, MA, RDN (Nutrition Education
Coordinator, UCLA Dining Services)
Mark LoParco (Director of Dining, University of Montana and
2013-2014 President of the National Association of College &
University Food Service)
Eric Montell, ‘89 (Executive Director, Stanford Dining)
Maureen Timmons, ‘92 (Director of Dining Services,
Northeastern University)
Breakout Sessions Conclude/Return to General Session IV
13
4:30 PM
General Session IV
Charles Ballroom
Presentations followed by Panel Discussion
Settled versus Unsettled (and Bad) Science: Ending the Theater of Confusion
When it comes to nutrition and environmental research, what leads to scientific consensus?
This session will start with a brief overview of what it looks like to the food industry when
research is conducted and scientific consensus is achieved. The speakers will then address the
consensus findings in the areas of sugar-sweetened beverages, sodium intake, antibiotic use in
the meat and poultry industries, and public health. Members of the panel will then address
the issue of how the media, policy makers, and the industry respond to new research from the
scientific community.
Moderator:
Speakers:
Panelists:
6:15 PM
Eric Rimm, ScD (Associate Professor, Harvard School of
Public Health)
Lawrence Appel, MD, MPH (Professor of Medicine, Director
of Welch Center for Prevention, Epidemiology and Clinical
Research, Johns Hopkins Medical Institutions)
Robert Lawrence, MD (The Center for a Livable Future
Professor in Environmental Health Sciences, Johns Hopkins
Bloomberg School of Public Health)
Gail Christopher, DN (VP, Program Strategy,
W.K. Kellogg Foundation)
Peter Hoffman (Chef/Owner, Back Forty, NYC)
Urvashi Rangan, PhD (Executive Director, Consumer Reports Food
Safety and Sustainability Center)
Kim Severson (Atlanta Bureau Chief, New York Times)
Parke Wilde, PhD (Associate Professor, Tufts University Friedman
School of Nutrition Science & Policy)
Networking Reception
Charles Courtyard
Featuring the Gold and Bronze Level Sponsors
7:15 PM
MENUS OF CHANGE
JUNE 2014
Networking Reception Concludes
Enjoy dinner on your own.
14
WEDNESDAY, JUNE 11
8:00 AM
Breakfast Buffet
Pre-Assembly A
8:30 AM
General Session V
Charles Ballroom
Presentation followed by a Panel Discussion
Fruits and Vegetables as Half the Plate: The Practical Business of Making
This Happen
The 2010 Dietary Guidelines included the recommendation to “Make half your plate
fruits and vegetables.” This session will begin with a presentation on the changes in
American agriculture that are needed to increase supply, and then a moderated panel
discussion will focus on the practical issues of making this happen. From sourcing
strategies to marketing and to menu development, what needs to change and who
needs to be involved in this process?
Moderator:
Presenter/
Panelist:
Panelists:
10:00 AM
Jim Prevor (Founder and Editor-in-Chief, Produce Business)
Jeffrey O’Hara (Agricultural Economist, Union of
Concerned Scientists)
David Binkle (Director of Food Service, Los Angeles Unified
School District)
Jayne Buckley (Vice President, Strategic Business
Implementation at Compass Group North America)
Roberta Cook, PhD (Extension Marketing Economist,
University of California, Davis Cooperative Extension)
Jeff Miller (Vice President of Product Innovation & Executive
Chef, Dunkin’ Brands, Culinary Institute of America Healthy
Menus R&D Collaborative Member)
Gus Schumacher (Executive Vice President of Policy for Wholesome
Wave, and former Under Secretary of Agriculture for Farm and
Foreign Agricultural Services at USDA)
Ana Sortun (Chef-Owner, Oleana Restaurant,
Cambridge, MA)
Pre-Assembly A
Sponsored by Changing Tastes
MENUS OF CHANGE
JUNE 2014
15
10:30 AM
Breakout Sessions, Block C
Breakout Session C1
Charles Ballroom
who will focus on stealth ways of incorporating more fruits and vegetables into menu
items as well as the culinary strategies and techniques they use to make producefocused menu items more delicious and appealing.
Host:
Anne McBride (Director of Culinary Programs and Editorial,
CIA)
Guest Chefs: Joe Yonan (Food/Travel Editor, The Washington Post and
author of Eat Your Vegetables)
Jeff Miller (Vice President of Product Innovation & Executive
Chef, Dunkin’ Brands, Culinary Institute of America Healthy
Menus R&D Collaborative Member)
Ana Sortun (Chef-Owner, Oleana Restaurant,
Cambridge, MA)
Breakout Session C2
Rogers & Stratton
Fruits and Vegetables as Half the Plate: A Q&A with a General
Session Speaker
Q&A with General Session Speaker
This session will feature an informal Q&A format with the presenter from General
Session V.
Host:
Speaker:
MENUS OF CHANGE
JUNE 2014
Scott Uehlein, ‘85 (VP of Food & Beverage, Canyon Ranch)
Jeffrey O’Hara (Agricultural Economist, Union of
Concerned Scientists)
16
Breakout Session C3
Compton
Blended and Better: Strategies for Reducing Meat Consumption and
Increasing Culinary Creativity
Ideation Session
This session will begin with two brief presentations about strategies for blending
meat with other ingredients to create compelling, culinary-driven menu options that
are more healthful, have a better sustainability story to tell, and reduce food costs.
Each roundtable discussion group will then be challenged to come up with three
blended concepts during a brainstorming session. The session will conclude with each
group reporting back to the larger group about their blended concepts.
Hosts:
Amy Myrdal Miller, MS, RDN (Senior Director of Programs
and Culinary Nutrition, Strategic Initiatives, The Culinary
Institute of America)
Marc Zammit (VP Sustainability Initiatives, Compass Group
North America)
Breakout Session C4
Brattle
Real World Marketing and Messaging: What Works for Fruits and
Vegetables?
Presentation with Audience Q&A
This session will feature a presentation focused on the marketing strategies and
messages that promote increased fruit and vegetable consumption among various
consumer demographic and groups.
Host:
Speaker:
Ken Toong (Executive Director of Auxiliary Enterprises,
UMass Amherst)
Shelley Balanko, PhD (Senior VP, The Hartman Group)
Breakout Session C5
Longfellow A&B
Making Fruits and Vegetables Half the Plate: Emerging Chains That Are
Doing This Well
Presentation with Audience Q&A
New chains are being developed that meet the needs of consumers who are motivated
by health and sustainability. This session will feature a presentation describing
what these chains are doing, and how consumers are responding to their menu
mix and marketing.
Host:
Speaker:
MENUS OF CHANGE
JUNE 2014
Diana Simmons (Director of New Product
Commercialization, Clif Bar & Company)
Kevin Higar (Foodservice Research Consultant)
17
Breakout Session C6
Kennedy A&B
What Works? Building Demand for Fruits and Vegetables with Kids
Moderated Panel Discussion
When it comes to getting kids to eat more fruits and vegetables, what works? This
moderated panel discussion will feature experts in children’s nutrition and school
foodservice as well as operators who are having success in this area.
Moderator:
Panelists:
Sandy Todd Webster (Editor-In-Chief, IDEA Health &
Fitness Association)
David Binkle (Director of Food Service, Los Angeles Unified
School District)
Christy Consler (SVP Human Resources and Corporate Social
Responsibility, Jamba Juice)
Sanna Delmonico, MS, RDN (Senior Manager of Culinary
Nutrition for Strategic Initiatives, CIA)
Pam Smith, RD (Shaping America’s Plate)
11:45 PM
Breakout Sessions Conclude/Time to Move to Lunch
11:55 AM
Lunch
Regattabar
Sponsored by Chobani & Changing Tastes
12:55 PM
Lunch Concludes/Return to Charles Ballroom for Closing General Session
1:00 PM
Closing General Session
Charles Ballroom
Closing Keynote Presentations
Consumer Attitudes, Values, and Behaviors: Windows on Our
Mid-term Future
As foodservice and culinary professionals continue to navigate the convergence of
nutrition and public health, environmental and social imperatives, the culinary arts,
and innovation within the business of American foodservice, what decision-making
strategies make the most sense? This session will feature insights from a consumer
market research expert, an investment leader, and a culinary leader.
Moderator:
Presenters:
MENUS OF CHANGE
JUNE 2014
Will Rosenzweig (Managing Partner, Physic Ventures)
Shelley Balanko, PhD (Senior VP, The Hartman Group)
Ellen Kennedy (Senior Sustainability Analyst, Calvert Investments)
18
1:45 PM
2:00 PM
Closing Remarks
Speakers:
Leadership Council)
Summit Concludes
SAVE THE DATE for the 2015 Menus of Change® National Leadership Summit, which will be held
June 17-19, 2015 at the Marriott Pavilion at The Culinary Institute of America, Hyde Park, NY.
MENUS OF CHANGE
JUNE 2014
19
SCIENTIFIC & TECHNICAL
ADVISORY COUNCIL
Walter Willett, MD, DrPH
CHAIRMAN
Professor of Epidemiology and Nutrition
and Chairman
Professor of Medicine
Department of Nutrition at
Harvard School of Public Health
Harvard Medical School
Andrew Hargadon, PhD
Charles J. Soderquist Chair in Entrepreneurship
Professor of Technology Management
Graduate School of Management at
University of California, Davis
Frank Hu, MD PhD
Professor of Nutrition and Epidemiology;
Co-Director of the Program in Obesity
Epidemiology and Prevention
Lawrence Appel, MD, MPH
Professor of Medicine, Epidemiology, and
International Health (Human Nutrition)
Johns Hopkins University
School of Medicine
Betty Izumi, PhD
Assistant Professor
Portland State University, School of
Community Health
Lilian Cheung, ScD, RD
Director of Health Promotion
& Communication
Department of Nutrition,
Greg Keoleian
Professor & Co-Director
Center for Sustainable Systems,
University of Michigan
David Eisenberg, MD
Adjunct Associate Professor of Nutrition
Harvard School of Public Health,
Department of Nutrition
Executive Vice President for Health
Research and Education
Samueli Institute
Robert Lawrence, MD
Center for a Livable Future Professor and
Professor of Environmental Health Sciences,
Health Policy, and International Health
Johns Hopkins Bloomberg
School of Public Health
David Ludwig
Professor of Pediatrics
Boston Children's Hospital
Director
New Balance Foundation Obesity
Prevention Center
Rick Foster
W.K. Kellogg Professor in Food, Society and
Sustainability
Michigan State University
Christopher Gardner, PhD
Stanford University
MENUS OF CHANGE
JUNE 2014
20
Eric Rimm, ScD
Director, Cardiovascular Epidemiology Program
Associate Professor of Epidemiology
and Nutrition
Frank Sacks, MD
Professor of Cardiovascular Disease Prevention
Barton Seaver
Director of the Healthy and
Sustainable Food Program
Center for Health and
the Global Environment
Michael Tlusty
Director of Ocean Sustainability Science
New England Aquarium
Russell Walker
Associate Director of the Zell Center
for Risk Research
Clinical Associate Professor of Managerial
Economics and Decision Sciences
Kellogg School of Management,
Northwestern University
Parke Wilde
Associate Professor
Tufts University Friedman School of
Nutrition Science and Policy
MENUS OF CHANGE
JUNE 2014
21
SUSTAINABLE BUSINESS
LEADERSHIP COUNCIL
Arlin S. Wasserman
CHAIR
Principal and Founder
Changing Tastes
Debra Eschmeyer
Co-Founder and Director of Policy and
Partnerships
FoodCorps
Michiel Bakker
Director, Global Food Services
Google, Inc.
Michael Faherty
VP Brand Building, Foods
Unilever
Dan Barber
Chef/Co-owner
Blue Hill at Stone Barns
David Feller
Founder & CEO
Yummly
Rick Bayless
Chef/Owner
Frontera Grill
Danielle Gould
Founder & CEO
Food+Tech Connect
Gail C. Christopher
Vice President for Program Strategy
W.K. Kellogg Foundation
Harvey Hartman
Founder & Chairman
The Hartman Group
Sierra B. Clark
Graduate
New York University, Food Studies
Claudia Hogue
Foodservice Marketing Director
Alaska Seafood Marketing Institute
(ASMI)
Jorge Collazo ‘82
New York City Department of Education
Executive Chef
Andrea Illy
Chairman & CEO
illy Caffé
Christy Consler
SVP HR and Corporate Sustainability
Jamba Juice
Michael S. Kaufman
President
Centerplate Restaurant Group
Steven Ells ‘90
Founder and CEO
Chipotle
MENUS OF CHANGE
JUNE 2014
Ellen Kennedy
Senior Sustainability Analyst
Calvert Investments
22
Craig McNamara
Founder & President
Center for Land-Based Learning
Scott Uehlein ‘85
VP of Food and Beverage
Canyon Ranch Enterprises
Bart Minor
President & CEO
The Mushroom Council
Marc Zammit
VP of Sustainability Initiatives
Compass Group
Clifford Pleau
Director of Culinary Development &
Executive Chef
Seasons 52
Anthony Zolezzi
Operating Partner
Pegasus Capital
Jim Prevor
Founder & Editor-in-Chief
Produce Business
William Rosenzweig
Co-Founder/Partner
Physic Ventures
Diana Simmons
Director of New
Product Commercialization
Clif Bar & Company
Rafi Taherian
Executive Director
Yale Dining
Kirsten Saenz Tobey
Founder and Chief
Innovation Officer
Revolution Foods
Ken Toong
Executive Director, Auxiliary Enterprises
University of Massachusetts
Peter Truitt
Founder & Co-Owner
Truitt Family Foods
MENUS OF CHANGE
JUNE 2014
23
ATTENDEE LIST
PARTICIPANTS
Rolando Abaquin
Harvard Faculty Club
Executive Chef
Sunanda Agarwal
Pavitra Pte Ltd
Managing Director
Anita Baglaneas
Jules Catering
Owner/ CEO
Michiel Bakker
Google
Director, Global
Food Services
Deanne Brandstetter
Compass Group,
The Americas
VP Nutrition & Wellness
Heidi Brousseau
Phillips Exeter Academy
Foodservice Manager
Wetherell Dining Hall
Patrick Browne ‘01
University of Montana
Executive Chef
Carrie Burse
Bon Appetit
Management Company
Executive Chef
Steve Byrne
Tavistock Restaurants
VP Food and Beverage
Jonathan Canning
Nova Scotia Community
College (NSCC)
Chef Instructor
MENUS OF CHANGE
JUNE 2014
Paul Carlson
Grandvue Medical
Care Facility
Chef/ Dining Services
Director
Diane Castro
Diane Castro Edu Offerings
Registered Nurse
Educator, Chef
Gloria Caulfield
Lake Nona Institute
Program Director, Health
and Wellness
Lilian Cheung
Harvard School of
Public Health
Director, Health Promotion
& Communication,
Dept. of Nutrition
Sierra Clark
New York University
Graduate
Chandon Clenard
Stanford University: R&DE
Stanford Dining
Senior Executive Chef of
Performance Dining
Bo Cleveland ‘89
Middlebury College
Executive Chef
Beth Comerford
Griffin Hospital
Deputy Director
Stefano Cordova
Au Bon Pain
Consulting Chef
24
Linda Cornish
Seafood Nutrition
Partnership
Executive Director
Allison Cossio
El Centro College
Doctoral Student
Dan Coudreaut ‘95
McDonald's Corporation
Vice President of Culinary
Innovation Executive Chef
Meka Coxon
Raw Fusion
Founder & CEO
Kevin Coxon
Raw Fusion
COO
Kara Cressey
The Walt Disney Company
Manager F&B Health &
Wellness Strategy
Mary Cronander
Hilton Union Square
Executive Chef
Chris Cummer
Hyatt
Executive Sous Chef
Margaret Currivan
Consultant
David Davidson
Harvard University
Managing Director,
Dining Services
Daniel Davis
Rowan University
Professor
Oliver De Volpi
McGill University
Executive Chef
Gerri French
Santa Barbara City College
Culinary Educator
Heather Henriksen
Harvard University
Director
Peter DeVito ‘97
121 Restaurant Group
Founder & Managing
Director
Christopher Garrand ‘02
Unidine Corporation
General Manager
Dolores Hernandez
UCLA Dining Services
Nutrition Education
Coordinator
Timothy Dietzler
Villanova University
Director of Dining
Michael Garrison
Chick-fil-A, Inc.
Sr. Director Environmental
Stewardship & Packaging
Andrea Hinsdale
Snap Kitchen
Registered Dietitian
Philip DuBon ‘88
Bedford Golf and
Tennis Club
Club Manager
Julie Govers
Restaurant Associates
Vice President of
Operations
Patty Hollingsworth
Indiana University
Director, Employee
Workplace Wellness
David Eisenberg
Harvard School of Public
Health and
Samueli Institute
Adjunct Associate
Professor/Executive Vice
President for Health
Research and Education
Michael Grayson
TGI Fridays International
International Executive
Sous Chef
Jim Hood
Soundview Strategies
Founding Principal
Amy Greenberg ‘80
Citi
Senior Vice President
Tawnya Hutchison
Sodexo
Sr. Manager Health
& Wellness
Anthony Fassio
Natural Gourmet Institute
CEO
Tom Gumpel ‘86
Panera Bread
VP of R&D
Elizabeth Izard Apelles
Greater Than One, Inc.
Chairman
James Ferguson
The University of
North Carolina
at Chapel Hill
Lecturer, History
Department
Andrea Hart
Auxiliary Services
Corporation (ASC)
of SUNY Cortland
RDN
Nicolas Jammet
sweetgreen
Co-Founder
Giannina Ferreyros
Universidad San Ignacio de
Loyola
Academic Coordinator
RJ Harvey, RD, LD, CEC
Morrison Healthcare
Corporate Manager and
Executive Chef, Health
& Wellness
Deirdre Flynn
NAFEM
Executive Vice President
Daniel Helfman
Snap Kitchen
Director of Marketing
Thomas French
FreTek Food Group
President/Chief
Operating Officer
Amanda Helming
Dunkin' Brands
Director, Brand Marketing
& Strategic Initiatives
MENUS OF CHANGE
JUNE 2014
25
Ann Johnson
Framingham State
University
Assistant Professor, Food
and Nutrition
Jean Jones
Griffin Hospital
Board Member
Karen Karp
Karp Resources
Founder/President
Chas Kelly ‘85
Lifespace Communities
Director of Food
& Beverage
Deborah Kennedy
Build Healthy Kids
CEO
Eric Kinniburgh
Boloco
Director of Culinary
Joe Klaus
Sodexo
Operations Manager
Colby College
Dining Services
Melissa Kogut
Chefs Collaborative
Brian Kolodziej
Chick-fil-A, Inc.
Senior Manager, Culinary
Annica Kreider
Mellow Mushroom
VP of Brand Development
Fredi Kronenberg
Stanford University
Consulting Professor
Karla Lacey
Guckenheimer
Chief Marketing Officer
Colette Lekborg
Consulate General
of Canada
Trade Commissioner
Melinda Leonard
Associate Director
Todd Liu
Griffin Hospital
Assistant to the President
MENUS OF CHANGE
JUNE 2014
Mark Lohmann
Qdoba Restaurant
Corporation
VP of Strategy &
Business Development
Kathleen McGuire
A&W Food Services of
Canada Inc.
Manager, Product
Development
Mark LoParco
Director, UM Dining
UM Dining,
John Metz
Sterling Hospitality
Executive Chef/
Co-Founder
Paul Lucas ‘82
Merrimack County
Department of Corrections
Food Service Director
Darryl Mickler
Aramark
Associate Vice President of
Culinary Development
David Ludwig
Boston Children's Hospital
Director, Optimal Weight
for Life (OWL) Clinic
Jeff Miller
Dunkin' Brands, Inc.
VP - Executive Chef and
Product Innovation
Elaine Magee
Stanford University
Wellness & Performance
Nutritionist
Scott Molyneaux ‘99
Great Harvest
Bread Company
Corporate Chef
Jill Manata
Senior Director,
Public Affairs
Barry Monath ‘81
The Choctaw Nation
of Oklahoma
R&D Chef
Michael Manniello
Compass Group
North America
Eric Montell ‘89
Stanford Dining
Executive Director
Crista Martin
Harvard University
Director for Marketing
& Communications
Patricia McCausland
Creative Culinary Works
Writer/ R&D/ Educator
Kerri McClimen
The Pew Charitable Trusts
Contractor
Michael McFarlen
FireKeepers Casino Hotel
Executive Chef
26
Brian Moran
Milwaukee Area
Technical College
Chef Instructor
Monique Nadeau
Grow Your Family Strong
Founder
Kelley Neville
Auxiliary Services
Corporation (ASC)
of SUNY Cortland
Executive Chef
Dara Olmsted Silverstein
Stanford Dining
Sustainable Food
Program Manager
Michael Omo
University of Arizona
Senior Executive Chef
Anna Page
Johnson County
Community College
Assistant Professor of
Dietary Management
Trent Page
Bon Appetit at Google
Chef de Cuisine
Dawn Parker
Chick-fil-A, Inc.
Environmental and Social
Responsibility Supervisor
James Paul
Corning Incorporated
Executive Chef
Jeff Pente
Sodexo - Campus Services
Senior Director
Brand Management
Melissa Philbrick
ReMain Nantucket
Executive Director
Matthew Pierce
Harvard University
Senior Chef
Production Manager
Bernard Pilon
Norwood Hills
Country Club
Executive Chef
Jenny Pura
NYU
MA Candidate in
Food Studies
MENUS OF CHANGE
JUNE 2014
Gregg Rapp
Menu Engineer
Matthew Reinhart ‘02
Snap Kitchen
Concept Executive Chef
Katherine Shamraj
Sproot
Founder & CEO
Pamela Smith, RD
Shaping America's Plate
Founder/President
Randy Sahajdack
Kalamazoo Valley
Community College
Culinary Director/Caterer
Charlie Souhrada
NAFEM
Director, Member Services
Margie Saidel
Chartwells School Dining
VP of Nutrition
and Sustainability
Nuno Sousa
Bristol-Plymouth Regional
Technical School
Culinary Instructor
Joseph Santos
Harvard University
Faculty Club
Executive Sous Chef
David Spirito
Carlson/TGI Friday's
Corporate Chef
Todd Saylor
Unidine Corporation
Vice President of
Culinary Services
Richardson Schell
Kent School
Headmaster
Kent School
David Schmidt
International Food
Information Council
Foundation
President, CEO
Lisa Schwartz
Rainbeau Ridge
Owner
Christine Seitz
Compass Group
North America
Susan Senecal
A&W Food Services of
Canada Inc.
27
Kim Stitzel
American Heart Association
SVP, Preventive
Health Markets
William Strynkowski
Restaurant Associates
Compass Group
Wellness Director Chef
Deborah Szekely
Rancho la Puerta
Founder
Dan Tavan ‘06
Tavan Restaurants
Owner/Manager
John Taylor
Panera, LLC
Director, Concept Team
Samantha Terhune
The University of
North Carolina at
Chapel Hill
Professor
Heather Tillman
Becton Dickinson
and Company
Executive Coordinator
Maureen Timmons ‘92
Northeastern University
Director of Dining Services
Ken Toong
Executive Director,
Auxiliary Enterprises
Laurie Torf
Harvard University
Retail Area
General Manager
Monica Torrisi
Production Manager
Gareth Vaughan
Compass Group
Chef/Manager
Rebecca Wade
Director of Health
and Sustainability
Dining Services
Lommasson Center
James Warner ‘79
Wexner Medical Center at
The Ohio State University
Program Director, Food
and Nutrition
MENUS OF CHANGE
JUNE 2014
James Webb
Auxiliary Services
Corporation (ASC)
of SUNY Cortland
Assistant Manager –
Food Production
Helen Wechsler
Google
Regional Food
Service Manager
Mark Westfield
Hempstead Golf &
Country Club
General Manager
Rick Wolff
Wolff & Associates
Vice President
Jodie Worrell
Chick-fil-A, Inc.
Senior Nutrition Consultant
Juan Wu
Harvard School of
Public Health
PhD Candidate
Kathleen Zieja
Smith College
Jack Wheeler
Holland College
Culinary Arts Instructor
Dave Willard
Sodexo
Senior Director,
Culinary Services
Karen Williams
Aramark Canada Ltd.
Director, Nutrition
Program Development
Monica Wilm
Park Nicollet
Methodist Hospital
Director, Nutrition and
Food Services
Jessie Wing
Center for Disease Control
Officer
28
PRESENTERS
Jody Adams
Rialto Restaurant
Chef/Owner
Lawrence Appel
Johns Hopkins
Medical Institutions
Jonathan Atwood
Unilever Food Solutions
VP of Sustainable
Living and Corporate
Communications
Shelley Balanko
The Hartman Group
SVP, Business Development
Dennis Balint
California Walnut Board
Executive Director
Robert Bernard
Microsoft
Chief Environmental
Strategist
David Binkle
Los Angeles USD
Director of Food Services
Jane Black
The Culinary Institute
of America
Food Writer
William Bradley '89
Executive Chef
Martin Breslin
Harvard University
Operations
Jayne Buckley
Compass Group/Foodbuy
VP of Strategic
Business Implementation
MENUS OF CHANGE
JUNE 2014
Lilian Cheung
Harvard School of
Public Health
Director, Health Promotion
& Communication,
Dept. of Nutrition
Gail Christopher
W. K. Kellogg Foundation
VP for Program Strategy
Sierra Clark
New York University
Christy Consler
Jamba Juice
SVP, Human Resources and
Corporate Sustainability
Roberta Cook
University of
California, Davis
Faculty
Dept. of Agricultural and
Resource Econ
Dan Coudreaut '95
VP of Culinary Innovation
Executive Chef
Ron DeSantis ‘81
Yale University
Excellence
Christopher Gardner
Stanford University
Kari Hamerschlag
Friends of the Earth, Food
and Technology Program
Senior Program Manager
Harvey Hartman
The Hartman Group
Founder/Chairman
29
Dolores Hernandez
UCLA Dining Services
Nutrition Education
Coordinator
Kevin Higar
Flying Feathers Publishing
Industry Research
Consultant
Christophe Hille
Northern Spy Food Co.
Co-owner & CFO
Peter Hoffman
Back Forty
Chef/Owner
Nicolas Jammet
sweetgreen
Co-Founder
Michael Kaufman
Centerplate Restaurant
Group
President
Ellen Kennedy
Calvert Investments
Manager, Environment
and Climate, Sr
Sustainability Analyst
Bun Lai
Miya's Sushi
Executive Chef
and President
Robert Lawrence
Bloomberg School of
Public Health
Professor of Enviromental
Health Sciences
Maritza Liaw
Kleiner Perkins
Caufield & Byers
Partner
Mark LoParco
Director, UM Dining
UM Dining
Joan Rector McGlockton
National Restaurant
Association
VP of Food & Nutrition
Alan Miller
World Bank
Principal Climate
Change Specialist
Tal Ronnen
Crossroads Kitchen
Chef/Owner
Scott Uehlein '85
Canyon Ranch
VP of Food and Beverage
William Rosenzweig
Physic Ventures
Managing Partner
Arlin Wasserman
Changing Tastes
Partner
Suvir Saran
American Masala
Chef, Author, Restaurateur
Sandy Todd Webster
IDEA Health &
Fitness Association
Editor in Chief
Gus Schumacher
Wholesome Wave
Co-Founder and EVP Policy
Jeff Miller
Dunkin' Brands, Inc.
VP - Executive Chef and
Product Innovation
Kim Severson
The New York Times
Reporter
Eric Montell '89
Stanford University
Executive Director
Andrew Shakman
LeanPath, Inc.
President, CEO
Michel Nischan
Wholesome Wave
Founder, President & CEO
Diana Simmons
Clif Bar
Director New Product
Commercialization
Jeffrey O'Hara
Union of Concerned
Scientists
Agricultural Economist
Jim Prevor
Produce Business
Founder and
Editor-in-Chief
Urvashi Rangan
Consumer Reports
Food Safety and
Sustainability Center
Executive Director
Eric Rimm
Harvard School of
Public Health
Director of the Program
in Cardiovascular
Epidemiology
MENUS OF CHANGE
JUNE 2014
Pamela Smith, RD
Shaping America's Plate
Founder/President
Ana Sortun
Oleana, Sofra & Sarma
Chef-Owner
Maureen Timmons '92
Northeastern University
Parke Wilde
Tufts University
Associate Professor,
Friedman School of
Nutrition Science
and Policy
Walter Willett
Harvard School of
Public Health
Professor and Chair
Joe Yonan
The Washington Post
Food/Travel Editor
Richard Young
Food Service
Technology Center
Director of Education
Marc Zammit
Compass Group
VP of Sustainability
Initiatives
Michael Tlusty
Director of Ocean
Sustainability Science
Ken Toong
Executive Director,
Auxiliary Enterprises
30
SPONSOR & FOUNDATION ATTENDEES
Alaska Seafood
Marketing Institute
Jann Dickerson
National Accounts
Alaska Seafood
Marketing Institute
Claudia Hogue
Director of Foodservice
Alaska Seafood
Marketing Institute
Karl Johan Uri
Marketing Specialist
Barilla Foodservice
Shelley Barone
Territory Sales Manager
Dennis Balint
Executive Director
Emily Nordee
Public Relations Director,
EvansHardy+Young
Jennifer Olmstead
Marketing Director,
Domestic
Changing Tastes
Andrea Canada
SPE Certified, VP, Culinary
Nutrition & Sustainability
Changing Tastes
Linnea Laestadius
Associate
Changing Tastes
Erin Tanenbaum
Associate
Chobani
Kathryn Becht
Brand Manager,
Shopper Marketing
MENUS OF CHANGE
JUNE 2014
Chobani
Stephen Dean
VP of Food Service Sales
Gardein
Russell Barnett
Vice President of Marketing
Chobani
David Johnson
Distribution
Development Manager
Hain Pure Protein
Will Therrien
Vice President of
Deli & Prepared Foods
Chobani
Kate Kendall
Assistant Brand Manager,
Foodservice
Impossible Foods
Matthew Sade
Clif Bar
Diana Simmons
Director New Product
Commercialization
Compass Group
Julia Jordan
Director of Sustainability
Initiatives,
Business Excellence
Culinary Sales Support
David Grandell
Account Executive/ Media
Manager
Culinary Ventures
Evan Chen
Founder
Driscoll’s
Randy Benko
Director of
Foodservice Sales
Epicure Selections
Stacey Bell
Research Consultant
Epicure Selections
Sylvie Rochette
President/ Chef/
Chief Product Developer
31
Luvo
John Mitchell
CIO - Executive Chef
Markon Cooperative
Deena Ensworth
Marketing Consultant
Marine Stewardship
Council
Sandra Cedrone
Senior Commercial
Manager
Musco Family Olive Co
Kristin Daley
VP Corporate Development
Musco Family Olive Co
Steve Willis
Director of
Foodservice Sales
Bart Minor
President
Steve Solomon
Menu Strategist, FS Insights
National Pork Board
Neel Sahni
National Foodservice
Marketing Manager
National Pork Board
Jarrod Sutton
AVP, Channel Marketing
NatureSweet
Keith Kandt
Director of Marketing Foodservice &
Alternate Channels
neat foods
Steve Savad
Board Member
Paramount Farms
Steve Diener
Director of
Foodservice Sales
Paramount Farms
Jim Feeney
Director of
Industrial Sales, East
The Peanut Institute
Patricia Kearney
Program Director
Saskatchewan Mustard
Development Commission
Dani Van Driel
Communications
Coordinator
Truitt Family Foods
Rod Friesen
Director of
Market Development
Ginny Hare
Channel Marketing
Manager
Truitt Family Foods
Peter Truitt
Founder
Steve Jilleba
Corporate Executive Chef,
North America
Jonathan Atwood
VP of Sustainable
Living and Corporate
Communications
Douglas Balentine
Director Nutriton
and Health
Lisa Carlson
Nutrition Manager
Katie Dunnigan
Associate
Marketing Manager
Mike Faherty
VP Brand Building, Foods
Shannon Meadors
Zone Leader, West Zone
Kim Morgan
VP Channel Marketing
Natasha Vargo
Brand Manager, IMM Sauce
Ria van der Maas
Global Nutrition
& Health Manager
Ventura Foods
Paul Bulman
Senior Category
Marketing Manager
Jennifer Fargey
Zone Leader, South Zone
Ventura Foods
Steve Logan
Services
SPE Certified
Nil Sonmez
COO
Natasha Fraser
Customer Development
Manager
Ventura Foods
Marci Needham
Director, Insights
venturafoods.com
SPE Certified
Emmanuel Verstraeten
CEO & Founder
Einav Gefen
Corporate Chef
Technomic
Jennifer Passmore
Director of Business
Development
Craig Gentry
Vice President,
SPE Certified
Mei Dickerson
VP, Business Development
MENUS OF CHANGE
JUNE 2014
32
Vitamix
Jodi Berg
President/CEO
Vitamix
Carolyn Hightower
Director
W. K. Kellogg Foundation
Gail Christopher
VP for Program Strategy
MENUS OF CHANGE
JUNE 2014
33
CIA FACULTY AND STAFF
Christina Adamson
Senior Director of
Operations & Finance,
Strategic Initiatives
The Culinary Institute of
America at Greystone
2555 Main St
St. Helena, CA 94574
707-967-2369
c_adamso@culinary.edu
John Barkley
Director of Digital Media,
2555 Main St
707-967-2405
j_barkle@culinary.edu
Holly Briwa
Senior Advancement
Officer
2555 Main St
707-967-2400
h_briwa@culinary.edu
Adam Busby, CMC
Director, Special
Culinary Projects
2555 Main St
707-967-2435
a_busby@culinary.edu
MENUS OF CHANGE
JUNE 2014
Jacquelyn Chi
Manager, Strategic
Initiatives
2555 Main St
707-967-2416
j_chi@culinary.edu
Patti Coleman
214 Dunnlea Rd
Fairfield, CT 06824
Office: 203-256-1090
Cell: 203-209-0066
p_colema@culinary.edu
Evan Conover
15515 W Sunset, Ste 103
Pacific Palisades, CA 90272
evan@
wintergreenmarketing.com
Sanna Delmonico,
MS, RDN
Senior Manager, Culinary
Nutrition for Strategic
Initiatives, Nutrition and
Food Safety Instructor
2555 Main St
707-967-2429
s_delmon@culinary.edu
Paul DelleRose
Assistant Professor
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4670
p_deller@cculinary.edu
34
Greg Drescher
Vice President,
and Industry
Leadership
2555 Main St
916-416-6476
g_dresch@culinary.edu
Mark Erickson
Provost
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1295
m_ericks@culinary.edu
Victor Gielisse
Vice President,
Advancement &
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1294
v_gielis@culinary.edu
Shannon Harrison, CMP
Manager - Planning &
Logistics, Strategic
Initiatives
2555 Main St
707-967-2498
s_harris@culinary.edu
Stephan Hengst
Director, Marketing
Communications
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4288
s_hengst@culinary.edu
Cathy Jörin
Director of Special Projects
and Planning,
2555 Main St
Office 707-537-7742
Cell 707-477-0006
c_jorin@culinary.edu
Mark Linder
Program Consultant
U.S. Agriculture Liaison
2555 Main St
916-799-8345
m_linder@culinary.edu
Bruce Mattel
Associate Dean- Food
Production
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
805-905-4618
B_mattel@culinary.edu
Anne E. McBride
Director, Culinary
Programs & Editorial,
2555 Main St
908-943-8272
a_mcbrid@culinary.edu
MENUS OF CHANGE
JUNE 2014
Amy Myrdal Miller,
MS, RDN
Senior Director of Programs
and Culinary Nutrition,
1240 Pebblewood Dr
Sacramento, CA 95833
Office: 916-564-8086
Cell: 916-204-0454
a_myrdal@culinary.edu
Shara Orem
Director of Sponsorship
Planning and Outreach,
2555 Main St
707-967-2439
s_orem@culinary.edu
Claudia Ramer
Manager, Greystone
Digital Media
2555 Main St
707-967-2509
c_ramer@culinary.edu
Susan Renke
Director, Corporate
Relations, Strategic
Initiatives
2555 Main St
707-967-2507
s_renke@culinary.edu
35
Meg Russell
Sponsorship Liaison
Coordinator,
2555 Main St
707-967-2504
m_russel@culinary.edu
Tim Ryan
President
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
t_ryan@culinary.edu
Ted Russin
Director of Consulting
America
1946 Campus Dr
Hyde Park, NY 12538
845-905-4427
t_russin@culinary.edu
Scott Samuel
Conference Chef
2555 Main St
707-967-2438
s_samuel@culinary.edu
Russell Scott, CMC
Dean of Education
2555 Main St
707-967-2404
r_scott@culinary.edu
Jan Stuebing Smyth
Manager, Marketing
Industry Leadership and
Advancement
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1457
j_smyth@culinary.edu
Lisa Tooker
Curriculum Development
Specialist
2555 Main St
707-967-2444
l_tooker@culinary.edu
MENUS OF CHANGE
JUNE 2014
Brendan Walsh
Dean, Culinary Arts
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1616
b_walsh@culinary.edu
Chad Wilmoth
Associate Producer and
Technical Lead,
Digital Media
2555 Main St
707- 967-2496
k_wilmot@culinary.edu
36
PRESENTER BIOGRAPHIES
JODY ADAMS is a James Beard award-winning chef with a national reputation for her
imaginative use of New England ingredients in regional Italian cuisine. Rialto, her four-star
restaurant in Cambridge, was named “One of the top 20 new restaurants in the country” by
Esquire magazine, earning many additional accolades over the years. Jody has been featured in
The New York Times, The Boston Globe, Bon Appetit, Food & Wine, and competed on BRAVO TV’s
popular Top Chef Masters in 2010. In 2011 she opened her second restaurant venture, TRADE,
located in Boston’s historic Waterfront District. Since 2011, Jody and her husband Ken have
hosted the successful blog, The Garum Factory, a colorful narrative and recipe collection written
for the home cook. When not cooking or writing, Jody can likely be found cycling, an enormous
passion of hers. She has biked in the 192-mile Pan Mass Challenge the past three years raising
over $250,000 with her team Rialto-TRADE for The Dana-Farber Cancer Institute, and is poised
to do so again in August 2014. She has a strong commitment to hunger relief and is known for
her loyal support of The Greater Boston Food Bank and Share Our Strength. She serves as board
member to Partners In Health, Island Creek Oysters Foundation, and is a member of the
Nutrition Round Table at the Harvard School of Public Health. (Cambridge, MA)
LAWRENCE APPEL, MD, MPH, is professor of medicine at Johns Hopkins University School of
Medicine, with adjunct appointments in Johns Hopkins Bloomberg School of Public Health
Departments of Epidemiology and International Health. He is also a practicing internist. Larry’s
clinical research is focused on the prevention of hypertension and cardiovascular and kidney
diseases, through both non-pharmacological and pharmacological approaches, typically
nutrition-based. Larry received his MD from New York University School of Medicine and his
MPH from Johns Hopkins Bloomberg School of Public Health. He performed his residency and
chief residency in Internal Medicine at Baltimore City Hospital. He has served on several
national policy-making bodies, including the National Heart, Lung, and Blood Institute Primary
Prevention of Hypertension Working Group; the Institute of Medicine Committee on Dietary
Reference Intakes for Water, Sodium Chloride, Potassium, and Sulfate; and the Nutrition
Committee of the American Heart Association, which he chaired. He was also a member of the
2005 and 2010 U.S. Department of Agriculture/Health and Human Services Dietary Guidelines
Scientific Advisory Committees. In 2010, he served as a member of the Institute of Medicine
Committee on Strategies to Reduce Sodium Intake. (Baltimore, MD)
JONATHAN ATWOOD is Unilever's vice president of Sustainable Living and Corporate
Communications, North America. He joined the company in May 2012 and is responsible for
Communications, Unilever Brand, and the shape and implementation of the Unilever
Sustainable Living Plan in North America. In 2007, Jonathan founded Common Way
Communications, a public affairs and communications consultancy based in Vermont. There he
worked as a consultant to the Global Issues Group, a coalition of global chocolate and cocoa
processing companies and trade associations working on responsible labor practices in the
cocoa sectors of West Africa. Prior to forming his consulting business, Jonathan was the senior
director of Global Issues Management for Kraft Foods based in Illinois. He joined Kraft in 2002
and served as the director of Corporate and Government Affairs for Kraft Foods Asia Pacific
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37
based in Australia and Singapore. Before taking on the global issues management assignment,
he was the senior director of Commodity Sustainability programs for Kraft and was responsible
for the strategic design and implementation of programs to promote the long-term
sustainability of Kraft's sources of key commodities. (Englewood Cliffs, NJ)
SHELLEY BALANKO is senior vice president, business development at The Hartman Group. After
years studying consumer behavior as an ethnographer and then directing The Hartman Group’s
Analytic and Worldview teams, Shelley now leads The Hartman Group’s Business
Development. The listening, questioning, and observation skills she applied to understanding
consumers’ struggles and desires are now applied to understanding client business challenges
and insight needs. As an experienced speaker, Shelley looks forward to opportunities where she
can share leading-edge insight from the field, an understanding of the evolving consumer
culture, and effectively communicate the implications to diverse audiences across the consumer
packaged goods and retailing marketplace. An ideal resource for business leaders and
marketers, Shelley has an informed understanding of social and cultural influences impacting
the marketplace of today and tomorrow. She has served clients in healthcare, social services,
education, technology, manufacturing, retail, and foodservice. Shelley graduated from the
University of Windsor with a PhD in applied social psychology. She has a MA in applied social
psychology from the University of Saskatchewan and a BA in psychology from the University
of British Columbia. (Seattle, WA)
DENNIS BALINT is executive director of the California Walnut Board, and CEO of the California
Walnut Commission. With nearly 40 years of financial, marketing, sales, and general
management experience in both the domestic and international markets, Dennis assumed his
current position in 1995, heading the California Walnut Board and the California Walnut
Commission. He joined the Commission in 1987 as the marketing director and in 1993 assumed
similar responsibilities for the Board. The two organizations represent more than 4,000 walnut
growers in the State of California, as well as 100 handlers who process, package, and market
California walnuts, with a farm gate value of $1.7 billion estimated for the 2013-14 fiscal year.
Dennis honed his management, financial, sales, and packaged goods marketing experience as a
senior brand manager with American Home Products Corporation (Woolite, Pam Cooking
Spray), and as a senior marketing manager for the William Underwood Company (B&M Baked
Beans, Accent Flavor Enhancer). Specific to the nut industry, Dennis has served as executive
vice president for the Mauna Loa Macadamia Nut Corporation. He currently resides in Folsom
with his wife Janet. Their daughter Farren will be a senior at Texas Christian University in the
fall. (Folsom, CA)
ROB BERNARD is the chief environmental strategist for Microsoft and is responsible for defining
and implementing the global strategy for the company’s environmental efforts. In this role he
oversees the company’s environmental impact at all levels including: working with product
groups to create technology innovations in software and hardware that can help enable
customers to minimize their impact on the environment, helping accelerate scientific
breakthrough on environmental issues, assuring responsible business practices that work to
reduce the company’s direct and indirect environmental impact, and working with partners in
industry, government, and non-government to engage on global environmental issues. Under
Rob’s leadership, Microsoft has set its first carbon reduction goal and rolled out a global
campaign to engage with customers, partners, and governments on ways to use information
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38
technology to reduce environmental impacts. Rob is a passionate speaker on the role technology
can play in enabling energy efficiency, democratizing access to environmental information, and
advancing scientific breakthroughs. He has spoken on those topics at numerous events ranging
from the Clinton Global Initiative to the United Nations COP15 Climate Change Conference to
the Wall Street Journal’s ECO:Nomics event. Rob has held various positions during his 17 year
career at Microsoft. He has served in leadership roles ranging from marketing to business and
technical management. Prior to his career at Microsoft, Rob spent nearly 10 years in the
construction and building management industry where he built and managed industrial and
office properties. He attended the Wharton School of Business where he earned his MBA.
(Redmond, WA)
DAVID BINKLE, CEC, CCA, CEPC, is the director of food services for the Los Angeles Unified
School District, where he oversees a program serving more than 650,000 meals per day by a
team of 4,100 employees. David served as deputy director for five years. As a Certified
Executive Chef (CEC), Certified Culinary Administrator (CCA), and Certified Executive Pastry
Chef (CEPC) he has more than 30 years of experience. David was director of dining services at
California State University, Fresno. He earned a BS from Oklahoma Panhandle State University
and learned culinary skills both self-taught and at The Culinary Institute of America. He
completed his MPA at California State University, Northridge. David was awarded the Los
Angeles Chef of the Year and received the ACF Presidents Award National Medal of Honor.
David has made media appearances including CNN, ABC News Tonight, the Los Angeles Times,
The Wall Street Journal, US News & World Report, CBS & NBC News, and Jamie Oliver’s Food
Revolution. David will appear in the PBS documentary Food Forward. He is the owner of
California Culinary and Metropolitan Signature Catering, providing services to clients
including SuperValu, the State of Montana, MINT Foods Canada, and the Center for
Ecoliteracy. (Los Angeles, CA)
JANE BLACK is a food writer who covers food politics, trends, and sustainability issues. She is
currently working on a book about West Virginia town’s struggle to change the way it eats and
whether the food “revolution” can cross geographical, cultural, and class boundaries. Jane
began her career as a reporter, covering technology and international news at organizations
including the BBC and Businessweek Online. In 2003, she moved to London to attend culinary
school at Leiths School of Food and Wine, then landed a job as food editor at Boston Magazine.
From 2007 through 2010, she was a staff writer at The Washington Post. Her reporting took her
from Immokalee, Florida, where she wrote about tomato pickers’ struggle for better working
conditions to Monterey Bay, where she attended a “secret meeting” of the Sardinistas, a group
of environmentalists who want to teach Americans about the culinary joys of small fish. During
her time at The Washington Post, the Food section won three James Beard Awards for best
newspaper food section. Jane also has been awarded prizes for feature writing and essay
writing from The Association of Food Journalists, Les Dames D’Escoffier, the City and Regional
Magazine awards, and had her work featured in the Best Food Writing 2008, 2009, and 2010.
Today, her column, Smarter Food, appears each month in The Washington Post Food. She also
writes for Food & Wine, The New York Times, The Atlantic, and New York Magazine. (Washington,
DC)
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WILLIAM BRADLEY ’89, is the executive chef for the New England Aquarium. Bill’s career path
has taken him from lauded Nantucket restaurants The Chanticleer and 21 Federal, to California
Wine Country’s Sonoma Mission Inn and Spa and the Wine Spectator Greystone Restaurant
(now called the Greystone Restaurant). Bill, a graduate of The Culinary Institute of America,
helped open Restaurant Bricco in the North End, which was named “Best New Restaurant” by
Bon Appétit and Boston Magazine in 2001. In addition to his other culinary pursuits, Bill placed
third in the Bocuse d’Or USA Concours, vying to represent the United States in the 2013 Bocuse
d’Or in Lyon, France, considered the most important culinary competition in the world today.
Bill’s commitment to sustainability is showcased in the transformation he has initiated in the
New England Aquarium’s procurement guidelines, focusing on healthy, sustainable, and local
foods, with special emphasis on sustainable seafood. Bill is a key contributor to the Aquarium’s
Sustainable Seafood Outreach Programs, which works to protect the world's ocean resources by
raising public awareness. (Boston, MA)
MARTIN BRESLIN brought his culinary expertise to Harvard University Dining Services (HUDS)
in August 2002 as executive chef for Residential Dining. Martin’s international cooking
experience and extensive background in top-tier dining services brought an elevated elegance
and appreciation for diverse fare to the undergraduate menu. A native of Dublin, Ireland,
Martin cultivated his passion for food in his teens, when he worked summers as a cook at the
Bayview Hotel, in Wexford. A graduate of the Dublin College of Catering, Martin demonstrated
his talents at restaurants, hotels, and universities throughout the United Kingdom, in New
York, and in Boston. He was named Restaurant Associates' Chef of the Year for 2001, an honor
earned during his leadership of the food service at Harvard Business School. With HUDS,
Martin has won five gold, two silver, and one bronze medal in American Culinary Federation
(ACF) competitions. In March 2004, Martin also earned top honors for NACUFS Region 1, and
represented the region at the 2004 national convention. Martin was named HUDS' director for
culinary operations in March 2005, and leads menu development and delivery in all areas of
campus dining. (Cambridge, MA)
JAYNE BUCKLEY reports to the chairman of Foodbuy which is the Group Purchasing Division of
Compass Group NAD. Compass Group North America Division is a $13 billion organization
with over 190,000 associates. In her role of vice president, strategic business implementation,
Jayne is responsible for a team of 70 associates that ensure the purchasing business needs of
over 9,000 operating units are taken care of. Her current portfolio of responsibilities includes
determining food and beverage specifications, driving purchasing support for Compass CSR
initiatives, supplier diversity, purchasing compliance, corporate travel, communications,
marketing, inflation reporting , support desk management, health, safety and environment
along with field disaster support. Jayne joined Compass Group North America when they
acquired a Canadian Company, Beaver Foods in 1999. She has over 35 years of management
experience in the food service industry. Prior to joining Foodbuy she held a number of senior
operational and marketing roles in both England and Canada. She has held executive roles in
strategic account management, quality standards, major events, and for 10 years owned and
operated highly successful restaurants in Western Canada. She holds a degree in hospitality, is
an internationally certified facilitator, and is a member of the Hotel and Catering Institute of
London, England. Jayne is married with two children. (Lake Wylie, SC)
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ADAM BUSBY, CMC, is the director of special culinary projects at The Culinary Institute of
America at Greystone. Adam brings a long and diverse professional background in culinary
arts and education to the CIA. After completing his apprenticeship and culinary studies in
Canada, Adam migrated to France where he worked for several years in three top-rated
Michelin starred restaurants in Dijon and Paris. He then moved to Johannesburg, South Africa,
where he oversaw the kitchens of a five diamond hotel for three more years before returning to
Canada, this time in Vancouver, British Columbia. In Vancouver, Adam opened his first two
fine dining restaurants as chef and proprietor, Star Anise and Cascabel; both won many public
and critic awards for Vancouver’s best food and service. Following on the heels of his restaurant
experience, Adam was hired to direct the culinary programs at the Dubrulle International
Culinary and Hotel Institute of Canada, where he oversaw culinary operations, faculty, and
development. Adam joined The Culinary Institute of America at their California campus in July
of 2000 as a faculty member, and eventually as the director of education where he was tasked
with oversight of degree and certificate programs in culinary, baking & pastry, professional
wine studies, consulting, and continuing education programs. In 2011, Adam joined a sous-vide
based company in the San Francisco Bay Area where he spent two years as vice president of
culinary development. In 2014, Adam rejoined the CIA and is currently tasked with the
management, execution, and oversight of select culinary projects at each of the CIA’s four
campuses. Adam is one of 65 Certified Master Chefs in the United Sates, having earned this
prestigious designation in February 2004. (Napa Valley, CA)
LILIAN CHEUNG, DSC, RD, is a lecturer, the director of health promotion and communication,
the editorial director of the Nutrition Source website (www.thenutritionsource.org), and the coeditorial director of The Obesity Prevention Source (www.obesitypreventionsource.org) at the
Harvard School of Public Health’s Department of Nutrition. Her work focuses on the
translation of science-based recommendations into public health communications and
programs, to promote healthy lifestyles for chronic disease prevention and control. She is the
co-principal investigator and co-author of Eat Well & Keep Moving (2001, 2007), a widely
disseminated school-based nutrition and physical activity program for upper elementary school
children and co-investigator at the CDC Harvard Prevention Research Center on Nutrition and
Physical Activity. She also co-edited Child Health, Nutrition and Physical Activity (1995) with the
late Surgeon General Dr. Julius Richmond, and she co-authored Be Healthy! It’s A Girl Thing:
Food, Fitness and Feeling Great! (2003, 2010), a book written for adolescent girls. Her latest book is
Savor: Mindful Eating, Mindful Life, co-authored with Zen master, Thich Nhat Hanh which has
already been acquired for translation in 17 countries. (Boston, MA)
GAIL CHRISTOPHER, DN, is vice president for programs at the W.K. Kellogg Foundation in
Battle Creek, Michigan. In this role, she serves on the executive team that provides overall
direction and leadership for the Foundation and provides leadership for Food, Health & WellBeing, and Racial Equity programming. Gail is responsible for leadership, capacity building and
fostering collaboration and teamwork in the development and implementation of
programming, organizational policy and philosophies, human and financial resource allocation
management, and internal and external communications. Gail is a nationally recognized leader
in health policy, with particular expertise and experience in the issues related to social
determinants of health, health disparities, and public policy issues of concern to African
Americans and other minority populations. Gail has more than 20 years of experience in
designing and managing national initiatives and nonprofit organizations. She brings extensive
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knowledge and experience in creating a comprehensive approach to well-being and is
nationally recognized for her pioneering work to infuse holistic health and diversity concepts
into public sector programs and policy discourse. Her distinguished career and contributions to
public service were honored in 1996 when she was elected as a fellow of the National Academy
of Public Administration. In 2007, she received the Leadership Award from the Health Brain
Trust of the Congressional Black Caucus for her work in reducing racial and ethnic health
disparities. A prolific writer and presenter, Gail is the author or co-author of three books, a
monthly column in the Federal Times, and more than 250 articles, presentations, and
publications. Her national print and broadcast media credits are numerous, and include The
Washington Post, Los Angeles Times, Dallas, Times, National Journal, Essence, Good Morning America,
The Oprah Winfrey Show, National Public Radio, and documentaries on PBS and CBS. Gail holds
a doctor of naprapathy degree from the Chicago National College of Naprapathy in Illinois and
completed advanced study in the interdisciplinary PhD program in holistic health and clinical
nutrition at the Union for Experimenting Colleges and Universities at Union Graduate School of
Cincinnati. (Battle Creek, MI)
SIERRA B. CLARK, PHD, recently graduated from the Department of Nutrition, Food Studies,
and Public Health at New York University (NYU). Her interests lie in the intersection of culture,
nature, and commerce in the American food system, where she looks at the tension between
food as a commodity and its role as a marker of distinction and national identity. Her
dissertation analyzes the politics of quality and the constructions of “nature,” “'tradition,” and
“craft” in the making and marketing of American whiskey. Sierra has taught courses at NYU on
food and culture and contemporary food issues. She holds a BA from Brown University in
International Relations, graduating magna cum laude and Phi Beta Kappa, and a Grand Diplôme
in Culinary Arts from the French Culinary Institute. She has worked as a research associate at
the Council on Foreign Relations and as an editor at Saveur magazine. She served on the board
of the David and Lucile Packard Foundation and currently serves on the board of FoodCorps.
(Washington, DC)
CHRISTY CONSLER is the senior vice president of human resources and corporate sustainability
at Jamba Juice. Christy has responsibility for culture, talent development, and sustainability.
Prior to joining Jamba Juice in 2012, she was Safeway's first vice president of sustainability
where she developed the company's sustainability and corporate social responsibility (CSR)
strategy across the enterprise, and developed programs to ensure that leaders and employees
approached their roles with a broader mindset of sustainability. Under her leadership, Safeway
was named to Ethisphere's Most Ethical Companies for 2012 and the most sustainable seafood
grocery retailer by Greenpeace USA. Christy joined Safeway in October 2006 as vice president
of leadership development and planning, where she led a team to develop and drive Safeway’s
leadership bench strength and talent initiatives. She moved full-time into her sustainability and
CSR role in August 2010. Prior to joining Safeway, Christy held a variety of brand management
and strategy roles, including at General Mills, and ran her own leadership consulting firm
specializing in women’s leadership development. Christy was named one of the Top 100
Women in Grocery in 2012, 2011, and 2010 by Progressive Grocer. She was elected to the Board of
the Network of Executive Women as Safeway’s representative and is a member of the American
Society for Training and Development. In 2012, Girl Scouts of America named Christy as one of
the top 100 women for “greening” the future of Northern California. She received the “Forever
Green Award” for her contribution to the arts, economic development, environment, equal
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opportunity, health, science, and social justice. Christy is a graduate of the Wharton Business
School at the University of Pennsylvania, where she received her MBA, and Cornell University,
where she received a BS in Applied Economics. (Pleasanton, CA)
ROBERTA COOK has a PhD in agricultural economics from Michigan State University. Since
1985 she has been the cooperative extension marketing economist in the Department of
Agricultural and Resource Economics (ARE) at the University of California, Davis. She conducts
an applied research and industry outreach program focusing on the marketing and
international trade of fresh fruits and vegetables, including studies on international
competitiveness, industry structure and procurement practices, and trends in consumer
demand and food distribution. She currently serves on the Board of Directors of Ocean Mist
Farms and in December 2011 completed 11 years of service on the Board of Naturipe Farms. She
has served on numerous PBH committees and is a member of the Monsanto Vegetable Seeds
Advisory Council. Other board service includes: the PMA Foundation for Industry Talent;
Sunkist Growers; the California Kiwifruit Commission; and the American Agricultural
Economics Association Foundation. From 1998 to 2003, she was a member of the ATAC for
Fruits and Vegetables of the USDA and the USTR. She was honored as one of the top 25
produce industry leaders for 2011 by The Packer (The Packer Top 25). From 2003 to spring 2011,
she was Faculty Director of the California Agribusiness Executive Seminar, a program cosponsored by the Department of ARE and the College of Agricultural and Environmental
Sciences at UC Davis, and Wells Fargo Bank. (Davis, CA)
DAN COUDREAUT ’95, is the director of culinary innovation for McDonald’s USA. A graduate of
The Culinary Institute of America, Dan has worked in several upscale restaurants, including
Café Pacific and the Four Seasons Hotel. In 2000, he went to Metromedia Co.’s Ponderosa and
Bonanza Family Steakhouse, where he served as the director of culinary product development.
In May 2006, Dan was selected by Nation’s Restaurant News to receive the MenuMasters Chef
Innovator Award. He was also named one of the top 50 R&D Culinarians by Nation’s Restaurant
News in 2003. In his current position, Dan manages day-to-day relationships with McDonald’s
multiple suppliers, and works with a creative team to develop menu items for McDonald’s
13,700 US restaurants. (Oak Brook, IL)
RON DESANTIS '81, CMC, is the director of culinary excellence for Yale Dining. Ron's duties
include leading all culinary initiatives, running training programs for chefs and dining hall
staff, and improving recipes and food. A graduate and 25-year veteran of The Culinary Institute
of America in Hyde Park, NY, Ron joined Yale with a background in cooking for a wide variety
of audiences, including military cooking, in-flight catering, fast food service, fine dining
preparations, and health-conscious cuisine. While working at the CIA, Ron gained Certified
Master Chef (CMC) status, making him one of only 62 living Americans to pass the prestigious,
eight-day culinary test. (New Haven, CT)
SANNA DELMONICO, MS, RDN, is senior manager of culinary nutrition for strategic initiatives
at The Culinary Institute of America at Greystone (CIA), where she also teaches nutrition and
food safety to culinary students. She was previously a food and nutrition instructor at Santa
Rosa Junior College, where she co‐coordinated the Dietetic Technician program. Sanna received
a master’s degree in human nutrition from Louisiana State University and is a registered
dietitian. She began her career in pediatric nutrition and has worked with families on nutrition
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43
and feeding issues for many years, conducting classes with an emphasis on family meals and
simple, seasonal foods. For 12 years she published a nationally distributed food and nutrition
newsletter for parents, Tiny Tummies. Sanna was a Newborn Intensive Care Unit nutritionist
and pediatric outpatient nutritionist at California Pacific Medical Center in San Francisco, and
worked in a private practice focused on children's nutrition. (Napa Valley, CA)
GREG DRESCHER is vice president of strategic initiatives & industry leadership at The Culinary
Institute of America (CIA), where he oversees leadership initiatives for the foodservice industry,
including conferences, invitational leadership retreats, digital media, and strategic partnerships.
He is the creator of the college’s Worlds of Flavor® International Conference & Festival (now in
its 17th year); the annual Worlds of Healthy Flavors (California and Singapore) and the new
Menus of Change initiative, which are presented in partnership with the Harvard School of
Public Health; and numerous other CIA “think tank” initiatives. Dubbed the “Flavor Hunter”
by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food &
Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and
received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and
webcast series. In 2008, he was appointed by the President of the National Academy of Sciences’
Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg serves on
the James Beard Foundation Awards Board and advisory boards for UC Davis’ Agricultural
Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the
Accademia dei Georgofili, Europe’s oldest agricultural academy. (Sacramento, CA)
MARK ERICKSON, CMC, ’77, is provost for The Culinary Institute of America (CIA). In this role
Mark oversees all aspects of the college's culinary programs including education, faculty,
curriculum, governance, academic support functions, academic research, accreditation,
assessment, branch campuses, food and beverage operations, and continuing education. Mark is
a frequent presenter at various industry events and conferences, where he shares unique
perspectives of the global food industry, drawing from both academic and practical
experiences. An honors graduate of the CIA class of 1977, Mark was director of culinary
education at the Hyde Park campus from 1988 to 1990. Prior to that, he held both faculty and
department head positions at the CIA. His career also includes serving as chef garde manger of
the Palace Hotel in Gstaad, Switzerland; executive sous chef of the Greenbrier Hotel in White
Sulphur Springs, West Virginia; sous chef of the Everglades Club in Palm Beach, Florida; and
executive chef of Cherokee Town and Country Club in Atlanta, Georgia. Mark was a member of
the gold medal-winning United States Culinary Olympic Teams in 1980, 1984, and 1988, and
part of the US team that won the 1985 Culinary World Cup. He earned "Crystal Chef" honors by
having the highest score in the ten-day Certified Master Chef examination administered by the
American Culinary Federation in 1985. Mark holds a BS degree in Restaurant & Hotel
Management from the University of New Haven and a MBA from Marist College in
Poughkeepsie, NY. (Hyde Park, NY)
CHRISTOPHER GARDNER, PHD, is professor of medicine at Stanford, the director of Stanford
Prevention Research Center’s (SPRC) Nutrition Studies Group, and the director of the SPRC
postdoctoral research fellow training program. His primary research focus for the past decade
has been randomized, controlled nutrition intervention trials (soy, garlic, antioxidants, ginkgo,
omega-3 fats, vegetarian diets, weight loss diets), testing the effects of these on chronic disease
risk factors that have included blood cholesterol, weight, and inflammatory markers.
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Christopher’s research interests have recently shifted to two new areas. The first is to approach
helping individuals make healthful improvements in diet through motivators beyond health,
piggybacking on ongoing social movements around animal rights and welfare, climate change,
and social justice and their relationships to food. The second is to focus less on trying to
improve individual behaviors around food, and more on a food systems approach that
addresses the quality of food provided by schools, hospitals, worksites, senior centers, prisons,
etc., using a Community Based Participatory Research approach and taking advantage of the
many complementary disciplines represented on the Stanford campus, such as business,
education, law, earth sciences, and medicine. (Palo Alto, CA)
VICTOR A. L. GIELISSE, DBA, CMC, CHE, is vice president of advancement and business
development at The Culinary Institute of America (CIA), where his responsibilities include
alumni relations, career services, and fund-raising initiatives, as well as stewarding the CIA’s
relationship within the foodservice industry. He is one of 66 Certified Master Chefs (CMC) in
the US, earning the Crystal Chef Award for highest score in the CMC examination. He holds a
doctorate degree in business administration from California Coast University and is a Certified
Hospitality Educator (CHE). Victor was born in the Netherlands, has worked in Holland,
Germany, Switzerland, South Africa, and since 1979, in the United States. Prior to joining the
CIA administration in 1998, he was the chef-owner of the Ivy Award-winning restaurant
Actuelle in Dallas, TX and president of the consulting firm CFT/Culinary Fast-Trac and
Associates Inc. He served as the Chairman of the American Culinary Federation (ACF) Culinary
Competition Committee; is a coach and advisor to ACF Culinary Team USA; and was a judge of
the 2004 and 2008 IKA Culinary Olympics in Erfurt, Germany. Victor is the author of Cuisine
Actuelle and In Good Taste: A Contemporary Approach to Cooking, and co-author of the CIA
cookbook, Modern Batch Cookery. He was a James Beard Foundation Award nominee in 1993 for
Best Chef: Southwest, and in 1999, he was named one of The 50 New Taste Makers in the
hospitality industry by Nation's Restaurant News and Best Seafood Chef in America by
Restaurant Business. (Hyde Park, NY)
KARI HAMERSCHLAG recently joined Friends of the Earth’s Food and Technology Program as a
senior program manager based in the Berkeley, California office. Kari carries out research and
implements market and policy campaigns aimed at reforming animal agriculture, protecting
pollinators and promoting sustainable, fair, healthy and resilient food and farming systems.
Prior to Friends of the Earth, Kari worked for five years as a senior analyst and advocate with
the Environmental Working Group (EWG) focused on wide range of food and agriculture
issues including the US farm bill, GMOs, climate change, organic agriculture, food security, and
conservation policy. Kari has done extensive research on the links between food production and
climate change and was the lead author on a comprehensive web-based Meateater’s Guide to
Climate Change and Health, and numerous other blog posts, op-eds, and reports. Prior to EWG,
Kari worked as a sustainable food policy and fair trade consultant for a number of groups,
including the Green Purchasing Institute (renamed Responsible Purchasing Network),
California Coalition for Food and Farming, Natural Resources Defense Council (NRDC),
California Institute for Rural Studies (CIRS), Institute for Agriculture and Trade Policy (IATP),
and Fair Trade USA, among others. Kari began her career more than 20 years ago as an
organizer, researcher, and advocate for socially and environmentally sound development
policy, focused in Latin America. Kari has a master’s degree from UC Berkeley in Latin
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American studies and city and regional planning. She speaks Spanish, French, and some
Portuguese. (Berkeley, CA)
HARVEY HARTMAN is the founder and chairman of The Hartman Group. Harvey has earned a
reputation among his many Fortune 500 clients for accurately translating how shifts in
consumer behavior can be converted into solutions for overcoming growth and innovation
challenges. Since founding the company in 1989, Harvey's been the soul, inspiration, and
charismatic force guiding Hartman Group's success. Under his leadership, Hartman Group has
become recognized as the leading authority on consumer culture in America. With a knack for
seeing what others can't, the media frequently turns to Harvey for thought-provoking insights
and commentary on the influential factors at play in a consumer-driven marketplace. His
insightful quotes regularly appear in the national media including The New York Times, Wall
Street Journal, CNN Money, and USA Today. He is a well-known speaker regularly called upon to
deliver keynote presentations at industry conferences, business school lectures, and client
summits around the world. A former Fortune 500 senior executive, Harvey is the author of four
marketing texts, including Reflections On a Cultural Brand and A Brand Called Hope: Reimagining
Consumer Culture. Harvey received his bachelor’s degree in business and marketing from St.
Louis University. In 2012, Harvey was inducted into the St. Louis University Smurfit Stone
Entrepreneurial Hall of Fame. (Bellevue, WA)
DOLORES HERNANDEZ, MA, RDN, is the UCLA Dining Services nutrition education
coordinator. Dolores is responsible for the development and implementation of all nutrition
education programs for more than 14,000 student residents. She also assists dining managers
with the implementation of healthier menu and recipe items. After completing her
undergraduate education at UC Riverside, she moved to New York City to attend culinary
school and received a Grand Diplôme in Culinary Arts from the French Culinary Institute. She
has worked in the restaurant industry and taught cooking classes for several years. Her interest
in food, cooking, and gastronomy led her to complete a master’s degree in food studies from
New York University. Later, she attended the Coordinated Dietetics Program at California State
University, Los Angeles. Dolores has worked in the field of culinary arts, nutrition education
and wellness, and is enthusiastic about teaching others about nutrition and working toward
healthy lifestyles. (Los Angeles, CA)
KEVIN HIGAR is an independent restaurant consultant specializing in Consumer Trendspotting
and Foodservice Best Practices. During his 20-plus years in the restaurant industry he has
visited thousands of emerging and mature restaurant concepts, analyzing elements that make
them unique or conversely create competitive disadvantages. He draws on this knowledge to
provide foodservice operators and suppliers with consulting expertise in areas such as the
overall business environment, restaurant competitive marketplace, customer service, guest
satisfaction, brand positioning, marketing, and menu trends. Kevin is a regular speaker at a
variety of foodservice and retailing events. He has been featured at every Culinary Institute of
America campus, as well as the Restaurant Leadership Conference, Convenience Retailing
Conference, NASDAQ Food and Restaurant Industry Forum in New York City, Prepared Foods
Conference, National Association of Convenience Stores Show, UCLA Extension California
Restaurant Industry Conference, Concepts of Tomorrow Conference, Food Management IDEAS
Conference, and others. Kevin is currently writing a column for CSP magazine and has been
cited in other publications such as USA Today, The New York Times, QSR Magazine, Nation’s
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Restaurant News, the Dallas Morning News, Convenience Store News, Food Management, and
Restaurant Hospitality. He is also the author of Always Let The Chicken Lead, an insightful, lighthearted book that identifies and examines the seven key attributes all successful restaurants
embrace. Kevin’s book is currently being used both domestically and internationally in multiple
foodservice and retail channels including the restaurant environment, convenience store
segment, foodservice suppliers, and academic institutions. From 2006 to 2013, Kevin was
director of research and consulting for Technomic. Prior to that, he spent 13 years with Brinker
International, most recently as the organization’s corporate external strategist. Kevin earned his
bachelor’s degree in industrial distribution, as well as his MBA from Texas A&M University.
(Celina, TX)
CHRISTOPHE HILLE has worked in the food industry since 1993 as a farm hand, farm market
vendor, line cook, executive chef, and restaurant owner. He has worked in France, Italy, San
Francisco, and New York. From 2004 to 2006, he was the founding executive chef and co-owner
of San Francisco's A16, whose focus was on the rustic foods of southern Italy. In 2009,
Christophe opened Northern Spy Food Co., a small farm-to-table restaurant in New York's East
Village, devoted to local and seasonal sourcing. As of 2013, Christophe has joined the
management team at Fleisher’s, one of the nation’s premier retailers of premium grass-fed and
organic meats. A graduate of Wesleyan University, the New England Culinary Institute, and
NYU's master's program in nutrition and food studies, he lives in Brooklyn. (New York, NY)
PETER HOFFMAN is the chef owner of Back Forty (2007) and Back Forty West (2012) the
restaurant he opened on Prince St. after operating Savoy (1990) in the same location for over 20
years. Named by the New York Times, “A Locavore Before the Word Existed,” Peter has a long
commitment to seasonal cooking along with an awareness of the environmental impact of his
sourcing. Peter served on the advisory board of the Greenmarket from 1986 to 1999 and Chefs
Collaborative from 1997 until 2010, acting as its national chair from 2000 to 2006. He received
the Snailblazer award from Slow Food NYC in June for his long commitment to supporting
local and sustainable farms. Peter spoke about fracking at TEDx in 2013 with an accompanying
article in Edible Manhattan. He continues to mentor chefs, build community, and change the way
people eat through his restaurants. (New York, NY)
NICOLAS JAMMET is a founder and co-CEO of sweetgreen, the much-loved, organic, farm-totable salad shops originating in Washington, DC As co-CEO, Nicolas oversees the strategy,
growth, and operations for sweetgreen’s 25 locations. Born and raised in New York City,
Nicolas grew up in a family of restaurateurs—the son of André and Rita Jammet, owners of
NYC’s beloved La Caravelle. Nicolas graduated from Georgetown University’s McDonough
School of Business in 2007, where he met his business partners, Jonathan Neman and Nathaniel
Ru. The three entrepreneurs founded sweetgreen during their senior year, opening their first
location in Georgetown in August 2007—just three months out of college. The idea was born
from their belief that the community would benefit from a healthy, delicious, and eco-friendly
dining option. Since then, they have built sweetgreen to become the market leader in local,
organic, healthy fast food, with over 600 employees and 25 stores throughout Washington, DC,
New York City, Boston, Philadelphia, Virginia, and Maryland. In 2010, Nicolas and his partners
founded sweetlife, which over the last four years has grown to become the region’s largest
music and food festival. sweetgreen has become a local favorite not only for its delicious and
healthy fast food, but also for its commitment to local farmers, the community, sustainability,
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and an outstanding company culture. The brand has received numerous accolades from the
press, including The Washington Post, USA Today, Food & Wine, Forbes, Bloomberg, Washingtonian,
CBS, and CNBC, among others. Nicolas and his partners have been selected as
Forbes magazine’s “30 under 30: Food & Wine” and Food & Wine magazine’s “40 Big Food
Thinkers 40 and Under.” (Washington, DC)
CATHY JÖRIN is director of special projects and planning for strategic initiatives for The
Culinary Institute of America (CIA). In her role at the CIA, Cathy serves as the primary liaison
and project leader for strategic initiatives and associated business development in Asia. Cathy
headed up the planning for the CIA’s 13th Annual Worlds of Flavor Conference 2010, Japan:
Flavors of Culture. She was responsible for the development of the Asia version of one of the
CIA’s most influential leadership programs, World of Healthy Flavors ASIA®, based in
Singapore, for 2012 and 2013. Cathy is currently co-planning the CIA’s 17th Annual Worlds of
Flavor Conference – Asia and the Theater of World Menus, taking place in April of 2015. Cathy also
works on other CIA projects in long-range planning, business analysis, and fundraising. In
addition, Cathy is the principal of Culinary Business Solutions, a culinary business consulting
company founded in 2008 that specializes in strategy, marketing, finance, project leadership,
and culinary expertise. Cathy brings over 28 years of experience in the business of culinary arts
to her clients. Cathy was formerly the vice president of sales and marketing at The Perfect Puree
of Napa Valley, where she led the sales team, conducted business analyses, and developed long
term strategic plans in sales and marketing for the continued strong growth of the company.
Cathy earned her MBA at the University of San Francisco with Beta Gamma Sigma honors and
the award for Highest Academic Achievement in the Executive Program. She holds a bachelor
of art’s degree from the University of California, Irvine and an associate’s degree in culinary
arts from the California Culinary Academy. Her previous experience in the culinary field
include positions as a manager of foodservice development, handling multi-unit national
accounts for a specialty food manufacturer; a winery chef; a sales and catering manager of a
hotel; and co-owner and manager of a retail and wholesale bakery. Cathy is a former member of
the Board of Directors of Women Chefs & Restaurateurs (WCR) and a member of various
industry organizations including Les Dames d’Escoffier, Women’s Foodservice Forum, and the
Sonoma County Culinary Guild. (Santa Rosa, CA)
MICHAEL KAUFMAN is president of Centerplate Restaurant Group overseeing a portfolio of
restaurants including John Harvard’s Brewery & Ale House, Harry’s Smokehouse, Harry’s Tap
Room, and the restaurants of Saks Fifth Avenue. Previously, Michael co-founded Enovo
Restaurant Ventures LLC, a joint venture with Centerplate, Inc., and established Pond Hill
Ventures LLC to advise and invest in hospitality ventures. Until 2003, Michael served for more
than a decade as president of the then $1.3 billion (system sales) Dallas-based Metromedia
Restaurant Group, which comprised Bennigan’s, Steak and Ale, Bonanza and Ponderosa.
Michael built the company’s top and bottom-line performance, accelerated Bennigan’s company
growth, implemented Bennigan’s franchising and international development, unified the
Ponderosa and Bonanza franchisee communities, and instilled a vibrant performance and
values-based culture. Michael previously served as a managing director of the acquisition arm
of Metromedia Company and as a corporate and securities lawyer with Paul Weiss Rifkind
Wharton and Garrison in New York City. He is a Past Chairman of the Board of the National
Restaurant Association and a Trustee emeritus of its Educational Foundation as well as a
member the Board of The Culinary Institute of America, a past president of the Chappaqua
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School Foundation Board, and a member of the Board of the Northern Westchester Hospital. He
has also served on the Boards of Benihana, Inc. and Culinary Concepts by Jean-Georges (a joint
venture among Catterton Partners, Starwood Hotels & Resorts, Jean-Georges Vongerichten, and
Philip Suarez). Michael is a graduate of Harvard College and Harvard Law School.
(Chappaqua, NY)
ELLEN KENNEDY is the manager of environment and climate change for Calvert Investments.
Ellen leads Calvert’s environment program, coordinating the advocacy and research of
Calvert’s sustainability analysts working on climate change, water scarcity, energy, toxics, and
other environmental issues. Ellen has focused her own research and advocacy on the consumer
staples sector for the past decade, particularly on farm-to-fork sustainability within food
companies and biodiversity. Ellen also works on the integration of financial and sustainability
analysis with Calvert’s Equity team. Prior to joining Calvert in 2000, Ellen was a program officer
for Winrock International, managing alternative energy, agriculture, and gender projects in
Latin America and Africa. She earned an MA from the University of California, Berkeley, and a
BA from Haverford College. Ellen is fluent in Spanish and Portuguese. (Bethesda, MD)
BUN LAI, the executive chef and co-owner of Miya’s Sushi, is a James Beard Foundation
nominated chef and the recipient of an Elm-Ivy Award, bestowed by the city of New Haven
and Yale University to individuals and organizations that have enhanced the many
partnerships and collaborative endeavors between the university and its host city. New Haven
Living magazine has named Bun one of the most influential people in the city. Monterey Bay
Aquarium and CNN have honored him as a Sustainability Leader of the Year for his leadership
in the Sustainable Seafood Movement. Bun has appeared on ABC, NBC, FOX, Food Network,
NHK (Japan Broadcasting Corp.), and NTV (Nippon Television) and has been featured in Food
and Wine, Saveur, Eating Well, The New York Times, The New Yorker, The Atlantic, Scientific
American, National Geographic and Outside, as well as numerous other national and international
media. He is a sought-after speaker who has spoken at Chicago Ideas Week, International
Festival of Arts & Ideas, Google, Monterey Bay Aquarium, New England Aquarium, Rensselaer
Polytechnic Institute, Yale University, Wesleyan University, Williams College, New York
University, Southern Connecticut State University, Museum of the City of New York, and the
US Department of Agriculture. Bun was a speaker at the biggest fisheries event in the world, the
American Fisheries Society’s 141st annual meeting. In addition to running his restaurant, Bun is
the cooking and nutrition leader at New Haven Farms, a pioneering nonprofit organization that
addresses the health and development of the community through urban agriculture. Bun Lai is
also the cooking and sustainability instructor for an internship program created in collaboration
with Common Ground High School and the Yale Psychiatry Wellness Initiative. (New Haven,
CT)
ROBERT LAWRENCE, MD, is the Center for a Livable Future professor and professor of
Environmental Health Sciences, Health Policy, and International Health at the Johns Hopkins
Bloomberg School of Public Health, and professor of Medicine at the Johns Hopkins School of
Medicine. From 1970 to 1974, he was a member of the faculty of medicine at the University of
North Carolina at Chapel Hill, where he helped develop a primary health care system funded
by the Office of Economic Opportunity. In 1974, he was appointed as the first director of the
Division of Primary Care at Harvard Medical School where he subsequently served as the
Charles S. Davidson associate professor of medicine and chief of medicine at the Cambridge
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Hospital until 1991. From 1991 to 1995, he was the director of health sciences at the Rockefeller
Foundation. From 1984 to 1989, Robert chaired the US Preventive Services Task Force of the
Department of Health and Human Services, and served on the successor Preventive Services
Task Force from 1990 to 1995. He currently serves as a consultant to the Task Force on
Community Preventive Services at the Centers for Disease Control and Prevention (CDC). In
1996, Robert became the founding director of the Center for a Livable Future at the Bloomberg
School of Public Health. The Center is an inter-disciplinary group of faculty and staff that
focuses attention on equity, health, and the Earth's resources. Robert is a graduate of Harvard
College and Harvard Medical School, and trained in internal medicine at the Massachusetts
General Hospital in Boston, MA. He is a Master of the American College of Physicians and a
Fellow of the American College of Preventive Medicine, a member of the Institute of Medicine
of the National Academy of Sciences, the Association of Teachers of Preventive Medicine, the
American Public Health Association, and Physicians for Human Rights. Robert is the recipient
of many national and international awards for his teaching, research, and humanitarian work.
(Baltimore, MD)
MARITZA LIAW joined Kleiner Perkins Caufield & Byers and the Green Growth Fund in 2010.
The Green Growth Fund invests in fast-growing companies with initial market adoption
looking for growth capital. Maritza invests in a variety of sectors including logistics, electronic
waste, and food. Before joining KPCB, Maritza served as chief operating officer at Energy
Logics and director of Finance at NaturEner USA and NaturEner Canada. At NaturEner,
Maritza helped finance NaturEner’s first utility-scale wind farms in Montana, negotiate taxequity financing agreements, analyze price dynamics in merchant power markets, evaluate
merchant transmission opportunities, develop wind farm budgets and projections, and
negotiate contracts for the sale of renewable energy certificates. Earlier in her career, Maritza
helped commercialize global inventory tracking solutions at SaviNetworks, a joint venture of
Savi Technology (purchased by Lockheed Martin) and Hutchinson Port Holdings. She also
served as a consultant at the Boston Consulting Group. Maritza received a BA degree in
economics and a BS degree in science, technology and society from Stanford University. She
also holds an MBA from Harvard Business School, where she was a Baker Scholar. (Dallas, TX)
MARK S. LOPARCO is director of UM Dining at the University of Montana and the executive
director of the UM Foodservice Management and Purchasing Consortium. An active member of
the National Association of College and University Food Services (NACUFS) since 1986, Mark
is currently serving as president of the association. As a pioneer in collegiate foodservice
sustainability, Mark frequently presents at regional and national conferences, and in September
2013, co-presented a TEDx Talk on the subject of food democracy. Mark’s leadership in
sustainable business practices earned him the inaugural Greening UM Award in 2004. At the
heart of UM Dining’s portfolio of sustainable business practices is the UM Farm to College
Program, a revolutionary local food-purchasing initiative that supports Montana’s agricultural
economic development. The UM Farm to College Program is the 2013 Gold Medal winner in the
NACUFS Sustainability Awards Program – Food Procurement Category and the 2014 Gold
Medal winner in the Education and Outreach Category. Mark was awarded the 2014 IFMA
Silver Plate Award in the Colleges and Universities market segment (Missoula, MT).
ANNE E. MCBRIDE is the culinary program and editorial director for strategic initiatives at The
Culinary Institute of America, where her responsibilities include leading the programming for
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the Worlds of Flavor® International Conference & Festival. She co-authored Les Petits Macarons:
Colorful French Confections to Make at Home and Culinary Careers: How to Get Your Dream Job in
Food, and two cookbooks with famed pastry chef François Payard. Anne is working towards a
PhD in food studies at New York University, where she taught for six years and is the director
of the Experimental Cuisine Collective. She regularly writes on topics related to professional
and experimental cooking, including contributions to Gastronomica, Food Arts, the Oxford
Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is a board member
of the Association for the Study of Food and Society, the James Beard Foundation Awards, and
The Culinary Trust, was a two-term board member of the New York Women’s Culinary
Alliance, and is a judge for the James Beard cookbook awards. A native of Switzerland, she
received a degree in journalism from the University of Louisiana at Lafayette. (North Plainfield,
NJ)
JOAN RECTOR MCGLOCKTON is the vice president of industry affairs and food policy for the
National Restaurant Association. Joan oversees a number of strategic initiatives including the
Association’s award-winning healthy dining program for children called Kids LiveWell. She
has been instrumental in re-building the Association’s advocacy and engagement initiatives
relating to nutrition, food safety, and food security. Joan has over 20 years of legal, advocacy,
and policy experience in food service and hospitality, including her position as senior vice
president of corporate affairs for Sodexo, Inc. At Sodexo, her responsibilities included
programmatic development and legal compliance for the company’s corporate responsibility
and ethics departments. She played a major role in shaping legal, policy, and reputational
strategies impacting the company’s bottom line. Prior to this, she served an appointment as
corporate secretary and assistant general counsel at Marriott International, Inc., where she was
instrumental in the re-structuring of the company as her responsibilities included Board of
Directors relations, corporate governance, and legal matters. Joan serves on Share Our
Strength’s Cooking Matters Advisory Council. She is a founding board member of the Sodexo
Foundation (focused on ending childhood hunger) and has served on the American Dietetic
Association Foundation (today known as the Academy of Nutrition and Dietetics Foundation),
and the Howard University School of Business, Hospitality Management Board of Advisors.
She has also served on the Board of the Maya Angelou Public Charter School (an alternative
school for high-risk and incarcerated youth). A native of Washington, DC, she received her JD
from Harvard Law School and graduated cum laude from Duke University with a major in
economics. (Washington, DC)
ALAN MILLER is an internationally recognized authority on climate finance and policy. He
recently retired from the International Finance Corporation (IFC), the private sector lending arm
of the World Bank Group, where he served as principal climate change specialist in the Climate
Policy & Finance team. His responsibilities included representing the IFC/WBG in international
forums focused on climate change and green growth including meetings of the UN Climate
Convention and the G20, as well as contributing to climate change policy development,
training, and publications. Prior to joining the IFC in 2003, he was for six years climate change
team leader at the Global Environment Facility (GEF) Secretariat responsible for managing
policies and approval of over $1 billion in donor funding for clean energy projects in more than
70 developing countries. He previously created and directed the Center for Global Change at
the University of Maryland (1989-96) and served on the staffs of the World Resources Institute
and Natural Resources Defense Council. He is a lawyer and widely published author and
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contributor of chapters in multiple books including a leading environmental law textbook. He
has taught courses at numerous universities including the University of Michigan, Maryland,
Iowa, Vermont Law School, American, George Washington, and Duke. His degrees are from
Cornell University (AB, Government 1971) and University of Michigan (JD and MPP 1974). He
was a Fulbright Scholar in Australia (1977) and Japan (1987). (Rockville, MD)
JEFF MILLER is vice president, executive chef and culinary innovation at Dunkin' Brands, Inc.,
one of the world's leading franchisors of quick service restaurants serving hot and cold coffee
and baked goods, as well as hard-serve ice cream with over 18,000 restaurants in nearly 60
countries worldwide. In this capacity, Jeff leads a team of 22 chefs, food scientists, and bakers as
he oversees global innovation and product development for all Dunkin’ Donuts and BaskinRobbins product categories. Additionally, he works with key franchisees and corporate
management to develop long-term menu strategies, while applying trends insight to ensure
product and brand differentiation. He has also served on the board of directors for the Dunkin’
Donuts & Baskin-Robbins Community Foundation. After graduating from culinary school, Jeff
worked in purchasing for Sid Wainer & Son, a preeminent restaurant supplier in the Northeast,
developing product lines in specialty foods. An 11-year veteran at Dunkin, Jeff has held
numerous roles, including strategic sourcing, research &development for Baskin-Robbins, and
directing the pipeline of new items for Dunkin Donuts before becoming vice president,
executive chef, and culinary innovation. (Canton, MA)
ERIC MONTELL’89, is the executive director of Stanford Dining, a division of Residential &
Dining Enterprises (R&DE) at Stanford University. During his 14 years tenure at R&DE, Eric has
presided over new University business ventures from proposal to operational design and
facility construction. He has also introduced dynamic new initiatives and partnerships to help
maintain R&DE’s commitment to excellence. Eric has lived in and traveled extensively
throughout North America, Asia, and the Middle East, which has given him an appreciation for
diversity and a passion for cuisines from different cultures. He graduated from The Culinary
Institute of America (CIA) in New York, and studied hotel and restaurant management at the
University of Hawaii. Prior to joining Stanford University, he worked for Marriott Management
Services as the director of operations at Stanford Hospital and Lucile Packard Children’s
Hospital at Stanford. Preceding his work in healthcare, Eric had extensive experience in
opening new properties in the hotel and restaurant industry. (Palo Alto, CA)
AMY MYRDAL MILLER, MS, RDN, is a farmer’s daughter, award-winning dietitian, published
author, and senior director of programs and culinary nutrition for The Culinary Institute of
America (CIA). A registered dietitian with a master’s degree in nutrition communication from
Tufts University School of Nutrition Science and Policy, Amy has focused her career on
nutrition research, education, and communications with a focus on promoting the health,
flavor, and culinary benefits of whole foods. Prior to joining the CIA, Amy led domestic
marketing and health research efforts for the California Walnut Commission, directed nutrition
education and nutrition marketing programs for Dole Food Company, and conducted
cardiovascular health research studies at the Rippe Lifestyle Institute in Shrewsbury,
Massachusetts. Amy is the 2014 recipient of the Tufts University Friedman School of Nutrition
Science and Policy “Nutrition Impact Award” for the creativity, innovation and impact she has
had during her career, and the 2013 recipient of the California Dietetic Association “Excellence
in Research” award for her work, in collaboration with Dr. Jean-Xavier Guinard of UC Davis, in
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determining the culinary techniques and flavor development strategies that improve consumer
liking of health-promoting foods. In 2003, she received the Produce for Better Health
Foundation’s Diamond Crystal Award for her leadership in developing an online children’s
nutrition education program. Amy is the co-author of The Healthy Heart Cookbook for Dummies
and the executive editor of the Dole 5 A Day Kids Cookbook. She is a member of the Academy of
Nutrition and Dietetics, a past chair of the Food & Culinary Professionals Dietetic Practice
Group, and a member of the Academy of Nutrition and Dietetics Research Committee.
(Sacramento, CA)
MICHEL NISCHAN is the former owner/founder of Dressing Room: A Homegrown Restaurant,
located at Westport (CT) Country Playhouse, as well as president/CEO of Wholesome Wave
Foundation. Michel is a leader in the sustainable food movement and a chef with over 30 years
of experience working with local producers and farmers, as well as a two-time James Beard
Foundation award winner. Wholesome Wave’s mission is to overhaul the nation’s food system
by increasing affordability and access to healthy, fresh, locally grown food. An author of three
celebrated cookbooks, Michel won a 2008 James Beard Foundation Award for his work on the
PBS television series, Victory Garden. A son of displaced farmers, Michel grew up with a deep
appreciation for sustainable agriculture and those who work the land. As a professional chef
and advocate for a more healthful, organic and sustainable food future, he has built on those
childhood values and become a catalyst for change and new initiatives in local and regional
food systems. A lifetime Ashoka fellow, Michel serves on the board of the Rodale Institute and
is a former trustee for the James Beard Foundation. (Bridgeport, CT)
JEFFREY O’HARA is an agricultural economist in the Food & Environment Program at the Union
of Concerned Scientists (UCS). Jeffrey researches and advocates for federal programs, including
those in the farm bill, that provide financial incentives to farmers engaging in environmentally
sustainable practices. His expertise also includes local food systems and community
development. Before joining UCS, Jeffrey worked at the Chicago Climate Exchange,
Congressional Budget Office and Charles River Associates. Jeffrey has a PhD in economics from
the University of California, San Diego (UCSD) and a BS in economics from The George
Washington University. (Washington, DC)
JIM PREVOR is widely recognized as a leader in understanding and assessing the state of the
perishable food industries. The founder and editor-in-chief of both Produce Business and Deli
Business magazines, he spearheaded the purchase and repositioning of American Food and Ag
Exporter magazine and Food Distribution Magazine; and launched The Retail Institute, The
International Prepared Foods Conference and Exposition; and was a founding partner in the
launch of both the Institute for Produce Entrepreneurs, designed to help family businesses; and
Perishable Solutions, a consultancy specializing in bringing strategic thinking to the fastmoving business of perishables. Jim’s writing has been recognized for astute insight into the
world of perishable food marketing. He has won more than 100 editorial awards and is the
recipient of American Business Media’s Jesse H. Neal Award and the American Society of
Business Press Editors Azbee Award for excellence in editorial, commentary, and opinion
journalism. The United Fresh Produce Association, a century-old national trade organization
representing the produce trade, named Jim its first-ever Member of the Year. Jim is a frequent
speaker at both corporate and association functions, having presented at meetings ranging from
the largest conferences and trade shows, such as the Food Marketing Institute, Produce
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Marketing Association, and United Fresh Produce Association conventions, to regional groups,
such as the New England Fresh Foods Alliance and the New York Apple Association. Jim is
invited to address groups around the world and has spoken extensively from Australia to
Europe appearing before supermarkets, wholesalers, and grower groups. (Boca Raton, FL)
URVASHI RANGAN, PHD, is an environmental health scientist and toxicologist. She leads
Consumer Reports’ Consumer Safety and Sustainability Group and serves as the executive
director of its Food Safety and Sustainability Center. Urvashi oversees all of Consumer Reports'
safety testing projects, risk assessments, and serves as the lead spokesperson on these issues,
translating complex scientific concepts into actionable consumer advice and policy
recommendations. She has expertise in food safety issues, food labeling, risk assessment, and
sustainable production practices. In addition to appearing frequently in major news outlets, she
also testifies to government bodies, has given lectures at various universities and conferences,
and has directly challenged critics of a sustainable food system. (New York, NY)
ERIC RIMM, SCD, is an associate professor of Epidemiology and Nutrition at the Harvard School
of Public Health and Harvard Medical School and is the director of the program in
Cardiovascular Epidemiology. He has an active research program in the study of diet, lifestyle
characteristics, and cardiovascular disease and has published more than 400 peer reviewed
publications during his 18 years on the faculty at Harvard. He has previously served on the
Institute of Medicine’s Dietary Reference Intakes for macronutrients and recently served as one
of 13 members on the scientific advisory committee for the 2010 US Dietary Guidelines for
Americans. He was awarded the 2012 American Society for Nutrition General Mills Institute of
Health and Nutrition Innovation Award. Eric is an international speaker on diet and health and
has given talks to academic groups, industry, and public health organizations across the globe.
For the last decade, he has spoken at The Culinary Institute of America’s Worlds of Healthy
Flavors conference to industry groups and also at the Healthy Kitchens, Healthy Lives
conference to medical health professionals. Eric is an associate editor for the American Journal of
Clinical Nutrition and the American Journal of Epidemiology. (Boston, MA)
TAL RONNEN is an internationally renowned chef, best-selling author, and the 2013 VegNews
Person of the Year, having pioneered an entirely new cuisine that pairs a sophisticated
sensibility with an emphasis on plant-based foods and ingredients. His newest venture,
Crossroads, emphasizes both a refined setting and an exceptional menu, which reflect Tal’s
belief that healthy eating is a main course, not an afterthought. Tal’s signature style of cooking
has made him a favorite among celebrities and foodies. He is perhaps best known to the public
at large for helping open Chrissie Hynde’s VegiTerranean restaurant in Akron, Ohio; catering
the wedding of Ellen DeGeneres and Portia de Rossi; and creating the menu for Oprah Winfrey
during her 21-day vegan cleanse. In addition, he is the author of The Conscious Cook, a New York
Times best seller and is a consultant on the menu for the opening of LYFE Kitchen restaurants.
He is a graduate of the National Gourmet Institute and has worked at Candle 79 in New York
City, and Sublime in Fort Lauderdale, Florida. He also conducts master vegetarian workshops
for students and staff at Le Cordon Bleu College campuses nationwide. (Los Angeles, CA)
WILLIAM ROSENZWEIG has spent more than 20 years integrating the practices and perspectives
of an entrepreneur, venture investor, and educator. Will is co-founder and partner at Physic
Ventures, the first venture capital firm dedicated to investing in keeping people healthy. As an
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entrepreneur, Will helped found and grow more than 20 companies including Odwalla,
Leapfrog Toys, and The Republic of Tea, where he was founding CEO, Minister of Progress,
and co-author of a best-selling business book by the same name. Will served on the faculty of
University of California, Berkeley’s Haas School of Business for a decade, teaching the MBA
course in Social Entrepreneurship. In 2010, he was honored with the Oslo Business for Peace
Award, "the highest distinction given to a businessperson for outstanding accomplishments in
the area of ethical business." (San Francisco, CA)
SUVIR SARAN is a chef, consultant, hobby-farmer, and public speaker. Viewing the kitchen as
both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured
a lifelong passion for the traditional flavors of Indian cooking, becoming an accomplished chef,
cookbook author, educator, and organic farmer. As executive chef of Dévi in New York City,
Suvir shared the authentic flavors of Indian home cooking, earning three stars from New York
magazine, two stars from the New York Times, and the first Michelin star ever awarded to a US
Indian restaurant. A respected culinary authority, Suvir is chairman of Asian Culinary Studies
for The Culinary Institute of America (CIA), a recurring guest chef at the CIA-Harvard School
of Public Health Healthy Kitchens, Healthy Lives continuing medical education conference, and
has participated in many culinary festivals around the world. Renowned for his accessible
approach to Indian flavors and techniques, Suvir has penned three cookbooks: Indian Home
Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004);
American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007); and Masala
Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011). Suvir was
the only US-based contributor to the largest Indian cookbook ever published, India Cookbook
(Phaidon Press, 2010). When not on the road, Suvir joins his partner, Charlie Burd, in caring for
American Masala Farm, a nineteenth-century farm in upstate New York, home to their heritagebreed animals and pets. (Salem, NY)
GUS SCHUMACHER is executive vice president of policy of Wholesome Wave and co-founder
with Michel Nischan and the late Michael Batterberry. He served as undersecretary of
agriculture for Farm and Foreign Agricultural Services at USDA from 1997 to 2001, where he
oversaw the Farm Service Agency, the Foreign Agricultural Service, and the Risk Management
Agency. He was also president of the Commodity Credit Corporation. Prior to his appointment
as undersecretary, Gus served as administrator of USDA's Foreign Agricultural Service, worked
as a senior agri-lender for the World Bank, and served as commissioner of food and agriculture
for the Commonwealth of Massachusetts. After Harvard College, he studied at the London
School of Economics and was a research associate in agribusiness at the Harvard Business
School, working with Professor Ray A. Goldberg. Gus was a member of the 21st Century
Sustainable Agricultural Task Force of the National Academy of Sciences. In 2007, Gus, along
with Cathy Bertini, former director of the World Food Program and Professor Robert
Thompson, Gardner Professor of Agricultural Economics at Illinois, oversaw the preparation of
the Task Force Report of the Chicago Council of Global Affairs, titled “Modernizing America’s
Food and Farm Policy: Vision for a New Direction”(2006). Gus serves as the contributing
agricultural editor of Food Arts magazine. In addition to being the executive vice president of
policy at Wholesome Wave, he also serves on the Board of GrainPro, LLC of Concord,
Massachusetts. On September 22, 2008, he was selected for the 20th Anniversary Food Arts
award for outstanding service to the American food and farming system at a ceremony in New
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York City. In 2013, Schumacher was awarded a James Beard Leadership Foundation Award.
(Washington, DC)
KIM SEVERSON has been a staff writer for The New York Times since 2004. She writes about food,
culture, and the South for the national desk and the New York Times cooking and dining
departments. Previously, she spent six years writing about food for the San Francisco Chronicle.
Before that, she had a seven-year run as an editor and reporter at The Anchorage Daily News in
Alaska. She has also covered crime, education, social services, and government for daily
newspapers on the West Coast. Kim has won several regional and national awards for news
and feature writing, including the Casey Medal for Meritorious Journalism for her work on
childhood obesity in 2002 and four James Beard awards for food writing. Her latest book,
Cookfight with fellow New York Times food writer Julia Moskin, was published by Ecco in
October 2012. Her memoir, Spoon Fed: How Eight Cooks Saved My Life (Riverhead) was published
in 2010. She has also written The New Alaska Cookbook and The Trans Fat Solution: Cooking and
Shopping to Eliminate the Deadliest Fat from Your Diet. Kim lives in Atlanta with her daughter.
(Atlanta, GA)
ANDREW SHAKMAN is the president and CEO of LeanPath, a company he co-founded with a
mission to help the foodservice industry address the food waste crisis. In 2012, Andrew was
named one of FoodService Director Magazine’s “Most Influential” in the foodservice industry.
Previously, Andrew was president & CEO of Nine Dots, a technology firm serving food clients
including Nestle, Quaker Oats, Dole Food Company, and Molson Canada. Andrew speaks
frequently at educational events on food waste management including past presentations at the
Association for Healthcare Foodservice (AHF), the National Association of College & University
Foodservice (NACUFS), the Society for Foodservice Management (SFM), the Foodservice
Consultants Society International (FCSI), the National Restaurant Association (NRA), the
Culinary Institute of America (CIA), the School Nutrition Association (SNA), Practice
Greenhealth, BioCycle, the Association for the Advancement of Sustainability in Higher
Education (AASHE), and the US Environmental Protection Agency. Andrew is co-inventor of
US Patent #7,415,375, “Systems & Methods for Food Waste Monitoring.” He is a member of the
Industry Advisory Board of the Association of Healthcare Foodservice, Board Chair of The
Thacher School, a former board president of the TechStart Education Foundation, a former
board member of the Software Association of Oregon, and one of the Portland Business Journal’s
“40 Under 40″ honorees. In 2013, Andrew was the recipient of NACUFS’ top industry honor, the
Daryl Van Hook Award. Andrew holds a BA from Stanford University and an MFA from the
University of Southern California. (Portland, OR)
DIANA SIMMONS is director of new product commercialization for Clif Bar & Company.
Guided by Clif Bar’s five bottom lines—Sustaining our Business, Brands, People, Community,
and the Planet—Diana built the company’s new product development and launch process and
leads the team that implements that process. She is known for her skills and experience in
sustainability and brand management, as well as her willingness to venture deep into uncharted
territory, developing and launching innovative products that expand the company’s consumer
base and advance its commitment to sustainable manufacturing, ingredient, and packaging
sourcing. Diana holds both a BS degree in human biology with a focus in environmental policy
and a MBA from Stanford University. She was a 2011 Aspen Institute First Mover Fellow and
has spoken at a host of leading business schools. (San Francisco, CA)
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PAM SMITH, RD, is a culinary nutritionist, food industry consultant, best-selling author, and
radio host. She provides wellness coaching to professional and corporate clients, including
executives and culinary development teams at Darden Restaurants, Walt Disney World, Hyatt
Hotels and Resorts, Cracker Barrel, and Aramark Business Dining. She is co-creator of Bahama
Breeze and Seasons 52, and develops menus and recipes with a focus on Delicious Wellness—
great food that is great for you. Pam is the author of 14 published books and many articles and
columns for magazines, newspapers and websites. Her best-selling books include Eat Well-Live
Well, Food for Life, The Healthy Living Cookbook, The Energy Edge, The Smart Weigh—and her
newest, When Your Hormones Go Haywire. She is a frequent speaker for top corporations and
associations, and has been the Festival Host for all 17 years of the Epcot International Food and
Wine Festival. She has hosted wellness shows for Fox’s The Health Network, and her daily radio
spot Living Well may be heard on over 800 stations nationwide. She is the founding principal of
Shaping America’s Plate. (Orlando, FL)
ANA SORTUN is the chef-owner of Oleana and Sofra Bakery & Café in Cambridge,
Massachusetts. Called one of the country’s “best creative fusion practitioners,” Seattle-born Ana
graduated from La Varenne Ecole de Cuisine de Paris before opening Moncef Medeb’s Aigo
Bistro in Concord, Massachusetts, in the early 1990s. Following stints at 8 Holyoke and
Casablanca in Harvard Square, she opened Oleana in 2001, combining farm-fresh ingredients
and Eastern Mediterranean spice blends, and immediately drew raves for dishes that the New
York Times described as “rustic-traditional and deeply inventive.” Sofra offers a unique style of
foods and baked goods influenced mostly by Turkey, Lebanon, and Greece. Ana was named
Best Chef: Northeast by the James Beard Foundation in 2005, and is the author of the bestselling Spice: Flavors of the Eastern Mediterranean. Her husband’s farm, Siena Farms, provides
Ana’s restaurant with all of its fresh produce and is named after their daughter. (Cambridge,
MA)
MAUREEN TIMMONS ’92, is the director of Dining Services at Northeastern University. She has
been a member of the food world for many years, including the past two decades with
Northeastern Dining. During that period, she and her team have transformed the University’s
dining services physically and operationally into a multi-award winning program focused on
continually improving guest service, quality, and sustainability. Maureen's responsibilities
include the oversight of all 30 dining locations serving an average of 20,000 people per day on
campus including: retail, residential dining, catering, concessions, and Northeastern's food
truck. (Boston, MA)
MICHAEL TLUSTY is the director of ocean sustainability science at the New England Aquarium,
and a research faculty at the University of Massachusetts Boston. His work at the Aquarium is
focused on developing sustainable aquaculture, and determining the proper balance between
aquaculture and wild fisheries, as well as determining the role of seafood in the larger issue of
protein consumption. Much of Michael’s work in seafood is working with certification systems
to improve them, and has recently published the first theoretical model for how certification can
improve seafood production. He currently sits on the Global Aquaculture Alliance Standards
Oversight Committee, the Technical Advisory Group for the Aquaculture Stewardship Council,
and the Process and Benchmark Expert Working Group for the Global Seafood Sustainability
Initiative. In addition to seafood, Michael carries out assessments of the ornamental fish trade
(which mirror many of the benefits and challenges of seafood), and conducts research on the
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multifactoral nature of bacterial diseases in crustaceans. Michael was born near Chicago,
Illinois. He has a BS in Animal Science from University of Illinois, and a PhD in Biology from
Syracuse University.
(Boston, MA)
KEN TOONG has been the executive director of University of Massachusetts Amherst Auxiliary
Enterprises (AE) for the past three years; previously he was the executive director of UMass
Dining for 12 years. AE is the umbrella for UMass Dining. It is the nation’s largest campus
dining operation with over 17,000 students on various meal plans and 80 million in annual
revenue. UMass Dining serves over 45,000 meals daily, including 15 world cuisines. Ken is a
visionary for foodservice sustainability and health and wellness. UMass Dining was the first
large public university to join Seafood WATCH and more recently signed the Real Food
Campus Commitment 2013 and pledged to buy at least 20% “Real Food” annually by 2020. Ken
has inspired a network of chefs to support a food system built on sustainability, flavor, and
wellness as the founder of the annual Tastes of the World Chef Culinary Conference hosted at
UMass Amherst, now in its 20th consecutive year. UMass Dining has received many national
awards for its innovative and quality programs, such as the White House Campus Champions
of Change Award 2012, and TripAdvisor’s Certificate of Excellence 2013 for Hotel UMass; the
Princeton Review placed UMass Dining in the top 3 position as the “Best Campus Food”
program in the nation (2013 and 2014 edition). In 2012, FoodService Director Magazine named
Ken to its inaugural list of the “20 Most Influential” people and organizations having an impact
on the non-commercial foodservice industry. In 2013, the International Foodservice
Manufacturers Association (IFMA) awarded Ken as one of the recipients of the 2013 Silver Plate
Awards, which recognizes excellence in eight segments of foodservice operations. Prior to
joining UMass, Ken worked for Marriott International Canada for 15 years. Ken received his
MBA (Beta Gamma Sigma) from the University of Massachusetts Amherst and a BBA from
Acadia University, Nova Scotia. Ken is involved in the community, as a member of the
Sustainable Business Leadership Council of Harvard School of Public of Health and The
Culinary Institute of America, as a board member of the Amherst Survival Center, and as cochair of UMass Faculty and Staff Campaign (Amherst, MA)
SCOTT UEHLEIN ’85, is vice president or food and beverage and corporate chef for Canyon
Ranch, overseeing the food and beverage programs at all resorts, hotel, SpaClubs, and living
communities. A visionary in his field, Scott is consistently recognized for his creativity and
expertise in the development and preparation of healthy cuisine. Scott is the author of Canyon
Ranch Nourish: Indulgently Healthy Cuisine (Viking Press, 2009) and co-author of Canyon Ranch
Cooks (Rodale Books, October 2003). Scott received his culinary training at The Culinary
Institute of America in Hyde Park, New York. Prior to joining Canyon Ranch in 1999, Scott
studied with famed chef Madeleine Kamman at her school for American chefs located at the
Beringer Vineyards in Napa Valley, California, and served as executive chef at Los Abrigados
Resort in Sedona, Arizona. Under Scott’s direction, Canyon Ranch cuisine has been given top
honors by the readers of Condé Nast Traveler as well as Gourmet magazine, which stated that
Scott and his staff “have brought Canyon Ranch cuisine into a new dimension.” Soon after
opening in November 2008, The Grill at Canyon Ranch Miami Beach received high praise for
food and service by The Miami Herald. The Grill at Canyon Ranch at the Venetian-Palazzo Resort
in Las Vegas is also highly rated. Scott has made guest appearances on a variety of network and
cable TV shows, including NBC’s Today Show, QVC, The Food Network’s Sara’s Secrets, Into the
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Fire and Best Of with Jill Cordes. He has also been featured on E! Entertainment Television and
Canada’s I, in addition to numerous local and regional cooking programs. For two years, he
hosted a weekly cooking segment on KGUN 9 News at Noon, a Tucson ABC affiliate. Scott is
credited as a contributor to the May 2009 edition of Shape Magazine, and has been highlighted in
national and international newspapers and magazines such as Bon Appetit, Self, Fitness, Food
Arts, Esquire, Nation’s Restaurant News, Chef Magazine, and Health & Fitness UK. (Tucson, AZ)
ARLIN WASSERMAN is a principal and the founder of Changing Tastes, a consultancy that
provides business planning, brand management, product development, and marketing insights
to Fortune 100 food companies, start-up brands companies, and trade associations as well as
foundations, faith-based and nonprofit organizations. He also is a fellow at the Center for
Leadership in Global Sustainability at the Virginia Polytechnic University. Formerly the vice
president for sustainability and corporate social responsibility at Sodexo, Arlin led the
company’s North American sustainability efforts including environmental, health and
wellbeing, community engagement, and sustainable food and agriculture. Arlin is past recipient
of a fellowship from the Aspen Institute and a W. K. Kellogg Foundation Food and Society
Fellowship where his work focused on regional cuisine, terroir, and innovative business models
that value geographic identity. He also has been an advisor on food and agriculture trade and
investment policy to both the US Department of Agriculture and the European Union
Parliament. He currently serves on the board of L.A. Kitchen and previously was a board
member of the Sustainable Food Lab and the Society for Organizational Learning, a judge for
the James Beard Foundation’s Leadership Awards, and a founding member of the GreenBiz
Executive Network. Arlin frequently speaks at food industry, sustainability, public health, and
culinary events. His commentary on sustainability, public health, food, and agriculture has been
featured in The New York Times, Wall St. Journal, Washington Post, USA Today, Fortune, CNN.com,
National Public Radio, and other mainstream and food industry publications. Arlin holds a MS
in natural resources and a MPH, as well as a BA in political economics, all from the University
of Michigan. (Gaithersburg, MD)
SANDY TODD WEBSTER is editor in chief for IDEA Health & Fitness Association, the world's
largest trade group for fitness and wellness professionals. As part of IDEA's mandate to educate
and help its members and their clients toward success, she helms content development for
IDEA's seven publications, including the award-winning IDEA Fitness Journal and IDEA Food
and Nutrition Tips. An avid home cook and enthusiastic athlete, Sandy believes that food and
nutrition education for all –especially for children – is the gateway to lifelong health and
wellbeing. (San Diego, CA)
PARKE WILDE, PHD, is a food economist at the Friedman School of Nutrition Science and Policy
at Tufts University. Previously, he worked for the Community Nutrition Institute and for the
USDA’s Economic Research Service. He received his PhD in agricultural economics from
Cornell University. At Tufts, Parke teaches graduate-level courses in statistics and US food
policy. His research addresses food security and hunger measurement, the economics of food
assistance programs, and federal dietary guidance policy. He is a member of the Institute of
Medicine’s Food Forum and a member of the research committee advising AGree, a national
food policy initiative. Parke keeps a well-respected blog at usfoodpolicy.com, and has a new
book from Routledge/Earthscan in 2013, titled Food Policy in the United States: An Introduction.
(Boston, MA)
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WALTER WILLETT, MD, DRPH, is professor of Epidemiology and Nutrition and chairman of the
Department of Nutrition at Harvard School of Public Health, and professor of Medicine at
Harvard Medical School. Walter grew up in Madison, Wisconsin, 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. Walter has
focused much of his work over the last 30 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 more than 1,500 articles, primarily on lifestyle risk factors for heart disease and
cancer, and has written the textbook, Nutritional Epidemiology, published by Oxford University
Press. He also has written three 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; and most recently, The Fertility
Diet, co-authored with Jorge Chavarro and Pat Skerrett. Walter is the most cited nutritionist
internationally and is among the five most cited persons in all fields of clinical science. He is a
member of the Institute of Medicine of the National Academy of Sciences and the recipient of
many national and international awards for his research. (Boston, MA)
JOE YONAN got the cooking bug from his Indiana-born mother who let him use her stand mixer
when he was eight years old because it was cool. The first real dish he learned to make was
chicken-fried steak. Joe is the Food and Travel editor of The Washington Post, where he’s worked
since moving to Washington from The Boston Globe in 2006. His team at the Post has twice been
awarded the James Beard Foundation award for the nation’s best newspaper food section. He
also pens occasional features for both Food and Travel, including the monthly “Cooking for
One” column, which won honors from the Association of Food Journalists. Joe’s writing for The
Post and The Boston Globe has appeared in three editions of the “Best Food Writing” anthology
and he is the author of the recently released Serve Yourself: Nightly Adventures in Cooking for One
and the co-author of The Fearless Chef (2004) with Boston chef Andy Husbands. Joe was born in
Albany, Georgia, the same year the local high school’s head cheerleader was none other than
Paula Deen, but his family moved to San Angelo, Texas, where he was raised. After realizing
his passion was to combine food and journalism, Joe earned a professional chef’s diploma from
the Cambridge School of Culinary Arts outside Boston. He earned a bachelor of journalism in
1989 from the University of Texas at Austin. He is the author of Eat Your Vegetables, a guide to
making vegetarian dishes for single cooks. (Washington, DC)
RICHARD YOUNG is a senior engineer and the director of education at the Food Service
Technology Center (FSTC), a publicly funded research facility that studies and promotes energy
and water efficiency in commercial food service. Trained as an electrical engineer, Richard
started his career in alternative energy, changing from energy-generation to energy-efficiency
when he joined the FSTC research team 25 years ago. Richard developed several of the Center’s
standard test methods before expanding into green building design as project manager for The
Energy Efficient McDonald's (TEEM). He is an active contributor to the US Green Building
Council's Leadership in Energy and Environmental Design (LEED) rating system, working with
the USGBC to incorporate food service into the LEED criteria. Richard is an adjunct professor at
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Diablo Valley College and he is a member of the College’s Regional Culinary Arts Advisory
Board. Richard also sits on the Advisory Council to the National Restaurant Association's
Conserve Sustainability Education Program. Richard currently focuses most of his efforts on
technical outreach--translating the FSTC's 26 years of research into practical information. He has
over 20 years of experience creating and presenting seminars on energy efficiency and currently
delivers about 75 sessions a year. He has authored numerous research reports, as well as articles
in magazines, newsletters, and on the web and is the primary author of the food service
sustainability blog: Sustainability Beyond the Plate. (San Ramon, CA)
MARC ZAMMIT is the vice president of corporate sustainability for Compass Group USA. Marc
is responsible for the development and implementation of Compass Group USA’s sustainability
platform. His work on sustainability initiatives is focused on consumer environmental, health,
and ethical concerns for the company’s business and industry, education, healthcare, and
vending sectors. His role includes crafting and influencing strategies that encourage responsible
and sustainable supply chains for Compass Group USA. His pioneering "Farm to Fork" work on
supporting local farmers in a food services started in 1999 when he was culinary director for
Bon Appetit Management Co. Marc has participated in a variety of business advisory board
positions including: The Association of Family Farms; The Harvard School of Public Health
Nutrition Round Table; The Seafood Watch Advisory Board, the Produce Marketing
Association; and Stewardship Index for Specialty Crops, amongst others. He is an avid yearround vegetable gardener and beekeeper. (Los Gatos, CA)
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FOUNDATION SUPPORT PROFILES
Culinary Ventures is proud to support The Culinary Institute of America and Harvard School
of Public Health for Menus of Change. Additional initiatives supported are FIRST (a national
robotics competition founded by Dean Kamen), Mission: Readiness (more than 400 retired
admirals and generals advocating for children’s nutrition, and soon the Vegan Hall of Fame.
Culinary Ventures is currently interested in funding further research on two issues:
1) If given a choice, cows overwhelmingly prefer walking to a milking robot over being
approached by a human.
2) Contrary to published reports, the war on tobacco was NOT a contributing factor to
the current obesity epidemic.
The W.K. Kellogg Foundation (WKKF), founded in 1930 by breakfast cereal pioneer Will Keith
Kellogg, is among the largest philanthropic foundations in the United States. Based in Battle
Creek, MI, WKKF engages with communities in priority places across the country and
internationally to create conditions that propel vulnerable children to realize their full potential
in school, work, and life. www.wkkf.org
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SPONSOR PROFILES
The Alaska Seafood Marketing Institute (ASMI) is a commodity marketing board that works
actively with all segments of the foodservice industry to increase awareness and broaden the
demand for wild Alaska seafood. A variety of custom designed resources are available to help
operators capitalize on the growing consumer popularity of wild and sustainable Alaska
seafood. ASMI is your partner in supplying training tools, merchandising materials, and
promotional ideas that make it easy for you to add customer appeal to your menu and build
successful promotions. www.alaskaseafood.org
Since 1877, Barilla has been dedicated to delivering the highest-quality pasta, which has made
us a favorite of foodservice chefs and the #1 national brand in the US. Barilla is an Italian family
business that views nutrition as a sociable, joyous occasion, full of flavor, affection and sharing,
and offers quality in the form of wholesome, safe products. Sustainability and social
responsibility guide our business strategies, and our mission is to help people live better,
longer, in a healthier environment. In 2009, the Barilla Center for Food and Nutrition (BCFN)
was founded with the aim of analyzing the major issues related to food and nutrition around
the world, to encourage the debate concerning them, and propose concrete solutions. The BCFN
focuses on four broad topics: Food for Sustainable Growth, Food for Health, Food for All, and
Food for Culture. www.barillaus.com
The California Walnut Board represents over 4000 growers and 100 handlers, producing 99%
of U.S. walnuts and three-quarters of the global trade. Our mission is to share the simple
goodness of walnuts with others interested in delicious and naturally good foods. We have
supported sustainable growing practices through our production research program for over 20
years, and have been members of the EPA Pesticide Environmental Stewardship Program since
2000. www.walnuts.org
Changing Tastes has worked since 2003 to accelerate change in the food sector by finding new
opportunities at the intersection of four key trends: public health and nutrition, environmental
sustainability, the changing role of the culinary profession, and demographics. We provide
strategy, analytical, marketing, and innovation services to create a more sustainable food
system, working with business, investors, and public institutions. changingtastes.net
The Charmer Sunbelt Group (CSG) is one of the nation’s leading distributors of fine wines,
spirits, beer, and other beverages. A group of privately held companies, CSG operates local
distributor and/or brokerage houses in 15 markets: Alabama, Arizona, Colorado, Connecticut,
Delaware, Florida, Maryland, Mississippi, New Jersey, New York (Metro and Upstate),
Pennsylvania, South Carolina, Virginia, and the District of Columbia. Together, these
companies employ more than 7,000 associates who bring to market some of the most valuable
and well-known consumer brands in the world. CSG is a family-owned business that proudly
serves as the critical link between wine and spirit suppliers, and the retail outlets where
alcoholic beverage brands are legally and responsibly sold and enjoyed. The vision of The
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Charmer Sunbelt Group is to be the distributor of choice for our suppliers, customers,
associates, industry, and communities. www.charmer-sunbelt.com/Pages/Welcome.aspx
Chobani is the beloved thick and creamy yogurt that’s handcrafted to perfection using only the
highest quality natural ingredients. Every cup is packed with two times the protein, five types
of live & active cultures, and three strains of probiotics. Being delicious and nutritious has its
perks. Our fans have helped make us the #1 yogurt in America! www.chobani.com.
Compass Group North America is the leader in foodservice management and support services.
We serve millions, from vending to restaurants, from corporate cafes to school lunches. If
you’ve been hungry and away from home, chances are good that you’ve tasted Compass
Group’s food and unmistakable service. Headquartered in Charlotte, North Carolina, Compass
Group North America has the privilege of serving prestigious clients across the country. Our
parent company, UK-based Compass Group PLC operates in over 50 countries.
www.compass-usa.com
Culinary Sales Support, Inc. (CSSI) is a unique Chicago-based foodservice agency combining
comprehensive marketing services with culinary consulting and strategy. With a staff that
includes trained chefs, registered dietitians, and seasoned advertising professionals, CSSI helps
grow brands, build markets, and generate sales. The agency works on behalf of leading
manufacturers and commodity marketing associations to secure product placements and
develop innovative menu concepts for restaurant chains. www.cssiculinary.com
Driscoll’s is the world’s largest distributor of fresh strawberries, blueberries, raspberries, and
blackberries. It is a fourth-generation, family owned and operated company, and uses only
natural breeding methods to create plant varieties to produce ONLY THE FINEST BERRIES™.
Their mission is to continually delight berry consumers. Driscoll’s conventional and organic
strawberries, blueberries, raspberries, and blackberries are grown by independent farmers
around the globe and are available year-round. www.driscolls.com
Epicure Selections is a 100% Canadian company happily helping busy people create delicious,
healthy food every day. Their signature herb & spice blends and ever-expanding meal solutions
set the standard for clean, responsibly-sourced ingredients, and over 100 of their food products
are verified non-GMO to date. Epicure offers rewarding income opportunities through a vibrant
party-plan, direct sales distribution model for their food and cookware products, so people can
experience first-hand how easy good eating can be. There are currently 18,000 Independent
Epicure Consultants inspiring people all across the country to eat well and be well.
www.epicureselections.com
Gardein is an award-winning line of delicious meat-free foods. The company offers
mouthwatering, center-of-plate foods that deliver real meat taste, texture, and nutrition—with
no cholesterol and less fat and calories than traditional proteins. Made with non-GMO soy and
wheat, ancient grains and vegetables, Gardein foods easily replace traditional protein in any
meal or recipe. Visit www.gardein.com for more information. www.gardein.com
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Hain Pure Protein Corporation is a leader in growing natural, antibiotic-free, vegetarian fed,
humanely raised poultry produced under the FreeBird"' Chicken and Plainville Farms® Turkey
brands for major retailers, specialty and natural food stores, and foodservice operators
nationwide. A one-stop solution for ABF poultry in Fresh Meat, Deli, Prepared Foods, and
Frozen categories. www.hainppc.com
Luvo was founded on a simple idea: we should love our food—love how it tastes, love what it
does for our health, and love how it supports a more sustainable planet. To bring this idea to
life, we gathered a team of passionate experts, including innovative chefs, nutritionists, leading
doctors, and healthy lifestyle advocates from across the country. Together, we embarked on a
quest to create a chef-inspired, restaurant-quality menu that arrives at fantastic flavor the
wholesome way—with nutritious, quality ingredients, and no artificial additives or
preservatives. www.luvoinc.com
The Marine Stewardship Council (MSC) is a nonprofit organization whose mission is to help
transform the seafood market by recognizing and rewarding sustainable fishing practices. The
MSC maintains a global standard for the certification of sustainable wild capture fisheries and a
Chain of Custody traceability certification program. Once Chain of Custody certification for
traceability is achieved, a company can apply to use the MSC ecolabel on consumer packaging,
on their website, for marketing materials, and more. The MSC ecolabel assures consumers and
customers the seafood they’re buying comes from a fishery that has been independently
certified as sustainable against the industry’s most robust, recognized, and respected standard.
www.msc.org
Markon - Founded in 1985 to bring the voice of foodservice to the produce community, Markon
connects distributors to the world’s finest grower-shippers. We provide fresh produce
purchasing, logistics, and marketing services exclusively to our 10 member companies and their
customers. A leader in food safety, quality control, and innovation, Markon is also mindful of
the produce industry's impact on people—from field workers to consumers. www.markon.com
Musco Family Olive Co. works closely with California growers to produce delicious, premiumquality olives in an award-winning, environmentally sustainable facility located in California’s
Central Valley. Founded three generations ago by Nicolo Musco, the family company has two
leading consumer brands: Pearls® and Early California®. Classic California black ripe olives, a
range of international varietals, and specialty items for foodservice customers, make Musco the
leading supplier of table olives in America. Robust sustainability programs are at work behind
every Musco olive, with a closed-loop irrigation system, NyPa grass to address soil salinity, and
an electricity-generating biomass plant called RENEWS™ (Renewable Energy Wastewater
System). Learn more at www.olives.com
NatureSweet, LTD, based in San Antonio, TX, is the leading grower of premium fresh tomatoes
in North America under the NatureSweet® brand. As the number one brand of tomatoes in the
U.S., our growing operations comprise over 1,000 acres of greenhouse facilities and proudly
employ over 5,000 associates. www.naturesweet.com
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Neat offers all-natural, gluten, and soy-free meat-replacements to consumers who are looking to
reduce or eliminate red meat in their diets without sacrificing their favorite recipes. Neat Foods
was founded in March of 2012 and continues today with four shelf-stable flavors including
Mexican, Italian, Original, and Breakfast Mixes. Their products are shelf stable and serve as
complete proteins. www.eatneat.com
The Northern Canola Growers (based in North Dakota) represent 95% of the canola grown in
the US today. Canola oil is the perfect oil for all of your health and culinary needs with it being
the lowest in saturated fat of all oils on the market. Canola oil has an excellent fatty acid profile,
11% omega 3’s, high monounsaturated fat, and a high smoke point. With only 7% saturated fat
it has half the saturated fat of olive oil! Canola oil is mild and light and lets the flavors of the
other ingredients shine through…canola oil is also trans fat and cholesterol free, which makes it
very easy and affordable to meet the trans free mandates in the US! To find out more about
canola oil, its FDA Qualified Health Claim and fun recipes go to www.northerncanola.com/
Paramount Citrus is North America’s largest vertically integrated grower, shipper, and packer
of fresh citrus. Our growers harvest over 47,000 acres of fresh citrus in California, Texas, and
Mexico and we process more than 15 million cartons year-round. We produce the Halos® brand
of California mandarins, as well as navels, Valencias, lemons, limes, minneolas, red grapefruit,
and other varieties. www.paramountcitrus.com
It starts with what we plant—Wonderful variety pomegranates. We grow them in our own
California orchards. Then, we see them through every step of the process—from picking to
shipping. The result? A portfolio of premium pomegranate ingredients and finished products,
ripe and ready for you. www.pomwonderful.com/
The Saskatchewan Mustard Development Commission serves producers who please palates
around the globe, because of their world leadership in exporting mustard seed. Mustard is an
ancient seed that fulfills modern day desires by combining flavour, versatility, and nutritional
value. Research shows mustard has significant value as both an exciting spice with a long tangy
pedigree, and as a contributor to human health. www.saskmustard.ca
SPE® is a unique restaurant certification and consulting program designed to enhance the
nutritional quality of meals, without compromising taste. Developed by chefs and dietitians and
validated by world-renowned nutrition experts, SPE® works with chefs to develop seasonal
dishes focused on sourcing, thoughtful preparation, and an artful approach to combining
nutrient-dense ingredients. SPE® is now launching as a certification program, available to the
restaurant and hospitality industries. www.specertified.com
Technomic has been tracking the global foodservice industry for more than 45 years, delivering
trusted research, financial forecasts, and expert recommendations that inform our clients’
growth strategies. Our rich portfolio of product and services—from online research and analysis
tools to in-depth custom studies—provide the facts, insights, and consulting support needed to
drive results. To learn more about our capabilities, please visit technomic.com. For
complimentary industry news and updates, connect with us on Twitter, LinkedIn, or our blog.
www.technomic.com
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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. Fat-free, low-calorie,
and nutrient-dense, mushrooms have natural antioxidants and essential vitamins and minerals,
making them nature's hidden treasure for healthy, delicious meals. Whether you're a member of
the foodservice industry or a health professional, mushroominfo.com is your one-stop shop for
mushroom recipes and information. www.mushroomcouncil.org
The National Pork Board supports the foodservice industry by working directly with the
operators to help provide a better understanding of our industry and how pork can work on the
menu. The Pork Board promotes the use of pork in foodservice through advertising, public
relations, direct contact, event marketing, specialized programming, menu ideations, education,
and trade shows. These efforts are targeted toward foodservice chains, independent operators,
contract management feeders, distributor sales representatives, culinary professionals, and
packers and processors. www.porkfoodservice.org
The Peanut Institute (TPI) is a non-profit organization that supports nutrition research and
develops educational programs to encourage healthful lifestyles. Since its founding, TPI has
developed successful programs and built alliances with all segments of the food industry, the
research community, academia, consumer organizations, and government to promote healthy
eating for kids and families. www.peanut-institute.org
Truitt Family Foods believes in Foods that Make a Difference. We utilize the finest Northwestgrown beans in our products—which include canned beans for the foodservice kitchen, beans in
cartons for the retail consumer, and the first American-made shelf-stable hummus. Our
difference is in a delicious, traceable, and sustainable product that is good for the farmer, good
for the planet, and ultimately good for you. truittfamilyfoods.com
At Unilever Food Solutions, we help chefs all over the world serve tasty, wholesome meals that
keep guests coming back for more. Our service offering around Your Guests, Your Menu and
Your Kitchen provides insights and tools to help make your business more profitable. We create
ingredients that save precious prep time in the kitchen, without compromising on flavor or flair
and constantly provide ideas and inspiration that keep your menu fresh and exciting. Our
ingredients are some of the staples of professional kitchens in 74 countries around the world:
Knorr®, Hellmann’s®, Lipton®, and more. We’ve been in the foodservice industry since the
1880s. In 2010, we launched the Unilever Sustainable Living Plan. Our plan has three big goals
to achieve by 2020. 1) Help more than one billion people improve their health and wellbeing; 2)
Halve the environmental footprint of our products; and 3) Source 100% of our agricultural raw
materials sustainably, and enhance the livelihood of people across our value chain.
www.unileverfoodsolutions.us
Ventura Foods is a leading manufacturer and marketer of shortenings, oils, dressings, sauces,
mayonnaises, margarines, culinary bases, and pan coatings for the foodservice industry. We
help our customers delight their customers with the depth and breadth of the products we
provide. For more information, visit www.venturafoods.com or call 877-Ventura.
www.venturafoods.com
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The world leader in high-performance blending equipment for home and commercial use.
Leading chefs in the finest cooking schools and restaurants around the world covet Vitamix
commercial machines. Located in Cleveland, OH, USA, the company employs more than 900
people. Found in more than 100 countries, Vitamix equipment continues to win consumer and
commercial awards for product innovation, quality, durability, and versatility.
www.vitamix.com
Wonderful Pistachios & Almonds - Nestled against the foothills of California's San Joaquin
Valley, Paramount Farms is the world’s largest grower and processor of pistachios and
almonds. We sustainably farm 125,000 acres and deliver 450 million pounds of nuts globally.
We grow, process, and market our specialty crops under one entity, Paramount Farms, ensuring
traceability, food safety, and the finest quality every step of the way. Paramount’s retail brands
include Wonderful and Everybody’s Nuts Pistachios, Wonderful Almonds, and the leading
produce salad topping Almond Accents. www.paramountfarms.com and www.getcrackin.com
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SUPPORTERS
PRESENTING
PLATINUM
PREMIUM GOLD
Alaska Seafood Marketing Institute
GOLD
Changing Tastes
Chobani
Wonderful Pistachios & Almonds / Paramount Citrus / POM Wonderful
BRONZE
Epicure Selections
Musco Family Olive Company
The Peanut Institute
Truitt Family Foods
Ventura Foods
Vitamix
SUPPORTING
Compass Group USA
Hain Pure Protein
Marine Stewardship Council
Northern Canola Growers - USA
Saskatchewan Mustard Development Commission
SPE Certified
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CORPORATE
Barilla Foodservice
Charmer Sunbelt Group
Culinary Sales Support
Driscoll’s
Gardein
Luvo
Markon Cooperative
The National Pork Board
NatureSweet Tomatoes
neat Foods
Technomic
GRANT
Culinary Ventures
W.K. Kellogg Foundation
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70
MONDAY
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71
REGISTRATION & REFRESHMENTS
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72
SPRING VEGETABLE BRUSCHETTA WITH
WALNUT-FAVA PESTO AND WALNUT DUKKAH
Ingredients
Amounts
Walnuts, toasted
Sesame seeds, lightly toasted
Coriander seeds
Cumin seeds
Sumac, ground
Aleppo pepper or domestic
chili powder
Kosher salt or coarse sea salt
French loaves, whole grain, sliced
and toasted
Fava-Walnut Pesto (recipe follows)
Fresh vegetables, cut and blanched
asparagus
favas
baby carrots
Walnut halves, for garnish
½
¼
2
1
1-2
1
cup
cup
Tbsp.
Tbsp.
tsp.
tsp.
to taste
as needed
as needed
1½ lb.
1½ lb.
¾ lb.
Method
1. For the dukkah: Toast and chop the walnuts roughly. Toast and grind the spices. Combine all
in a bowl and add kosher salt to taste; go easy on the salt.
2. For the bruschetta: Spread a small amount of the fava-walnut spread on dry toasted bread,
then top with a small mound of cut and blanched mixed vegetables, then top with dukkah
and walnut halves.
Note: Toasted spice and nut mix served with olive oil and flatbread, to dip vegetables or to
garnish fish.
Source: California Walnut Board, as served at the 2014 Menus of Change conference.
Published with permission of the author. All rights reserved.
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FAVA-WALNUT PESTO
Ingredients
Amounts
Favas, blanched, shucked
1 1/3
Walnuts, toasted
¼
Olive oil
2
Parmesan cheese
1
Spring garlic confit (or raw garlic clove) ½
Mint or parsley, fresh
as
Ground black pepper
cups
cup
Tbsp.
Tbsp.
Tbsp.
needed
Method
1. Use a traditional method for making pesto, but instead of basil, you are using Fava beans
pulsed in a robot coupe or smashed in a mortar and pestle.
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WALNUT DATE SMOOTHIE
Yield: 3 portions
Ingredients
Amounts
Walnut Milk (recipe follows)
Greek yogurt, plain or vanilla
Medjool dates, pitted,
and roughly chopped
Pure vanilla extract
Ground cinnamon
Ice cubes (about 8)
1 cup
1 cup
¾ cup
1 tsp.
¼ tsp.
1 cup
Method
1. Combine everything except the ice in the carafe of a blender and blend on high until the
dates are broken up and the mixture is very smooth, at least 1 minute.
2. Add ice and blend briefly on high until ice is just broken up. Pour into chilled glasses and
serve immediately.
Source: California Walnut Board, as presented at the 2014 Menus of Change conference.
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WALNUT MILK
Yield: 4 cups
Ingredients
Amounts
Walnut halves, rinsed, about 4 oz.
Water, plus more for soaking
the walnuts
Honey or agave nectar
Pure vanilla extract
Kosher salt
1 cup
3 cups
1 Tbsp.
1 tsp.
a pinch
Method
1. Place walnuts in a bowl and fill with enough water to cover by 1 inch. Cover and set aside at
room temperature to soak at least 1 hour to 12 hours (this helps remove some of the tannins
and makes them blend smoother).
2. Drain walnuts and rinse thoroughly. Combine walnuts, 3 cups water, honey, vanilla, and
salt in the carafe of a blender then blend on low until very smooth, at least 2 minutes.
3. Serve as is, or if you desire a smoother milk, pour through cheesecloth or a coffee filter to
strain. (Will last up to 5 days in the refrigerator.)
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OPENING RECEPTION
UNILEVER FOOD SOLUTIONS
Spring Asparagus Shaved Salad with Light Citrus & Lipton Green
Tea-Mayo Dressing, featuring Hellmann’s Light Mayonnaise
Morel Mushroom Cappuccino Soup with Savory Bacon Cream
and Pimentón Mushroom Crisp, featuring Knorr Mushroom Base
East and West Lobster Roll on Mini Whole Grain Buns with Arugula
& Cherry Tomatoes, featuring Hellmann’s Light Mayonnaise
CALIFORNIA WALNUT BOARD
Ravioli of Swiss Chard, Walnuts, & Ricotta
Grilled Mackerel with Walnut Agrodolce
Kale, Apple, Pancetta, and Walnut Salad with Creamy Walnut Dressing
ALASKA SEAFOOD MARKETING INSTITUTE
Citrus and Dill Cured Alaskan Black Cod with Grilled Asparagus
Alaskan King Salmon with Tomato, Olive, & Fennel Relish
and Anson Mills Organic Polenta
Seared Alaskan Weathervane Scallops
on House Fermented Cabbage & Vegetables
WINE STATIONS
Mumm Cuvee
Sterling Sauvignon Blanc
McMurray Pinot Noir
Non-Alcoholic Beverage Station
Lipton Iced Tea
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77
SPRING ASPARAGUS SHAVED SALAD WITH LIGHT CITRUS
LIPTON GREEN TEA-MAYO DRESSING
Yield: 2 portions
Ingredients
Amounts
Asparagus, green, spears,
peeled, grilled
Asparagus, white, trimmings
Olive oil
Asparagus, green,
peeled into strips with peeler
Asparagus, green,
peeled into strips with peeler
Asparagus, white, trimmings
Lemon, zest of
Orange, fresh, sections
Salt and ground black pepper
Light Citrus Green Tea-Mayo Dressing
(recipe follows)
6 ea.
6 ea.
½ oz.
3 ea.
3 ea.
1
1
6
to
4
cup
ea.
ea.
taste
oz.
Method
1. Cook white asparagus trimmings in water, drain, and purée. Season with salt and lemon
zest. Chill for service.
2. Heat small amount of oil in a pan, add 6 white asparagus spear, and sauté till a nice brown
color. Remove from pan when cooked and seasoning with salt.
3. Mix green and white asparagus thin peelings in a bowl. Season with salt and pepper and
citrus tea dressing.
4. Plate some purée on the bottom of the plate. Randomly plate grilled asparagus and hot
sautéed asparagus on the plate. Top with peeled mixture and citrus sections then dress with
Light citrus green tea-mayo dressing.
Nutrition Information (per portion/serving) (excluding unknown items):
316 Calories; 5g Protein; 63g Carbohydrate; 13g Dietary Fiber
8g Fat (20.2% calories from fat); 0mg Cholesterol; 0mg Sodium.
Exchanges: 4 Fruit; 1 1/2 Fat.
Source: Steve Jilleba for Unilever, as presented at the 2014 Menus of Change conference.
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LIGHT CITRUS GREEN TEA-MAYO DRESSING
Ingredients
Amounts
Lipton green tea, brew strong
Corn starch
Orange juice, frozen concentrate
Lime, juice and zest of
Soy sauce
Ginger, very fine mince
Rice wine vinegar
Peanut oil
Hellmann's Light mayonnaise
Green onion, mince
Cilantro sprigs, chiffonade
Basil leaves
Mint sprigs
Ground black pepper
Sugar
½
1
2
1
½
1
3
1
5
2
2
4
2
¼
½
cup
Tbsp.
oz.
ea.
oz.
tsp.
oz.
oz.
Tbsp.
Tbsp.
ea.
ea.
ea.
tsp.
tsp.
Method
1. Bring tea to a boiling and add corn starch, whip together to thicken. Remove from the heat.
Add juices, zest, soy sauce, and ginger.
2. Chill. Should be consistency of oil.
3. Add rice wine vinegar, oil, green onions, mint, basil, cilantro, seasoning, and mayonnaise.
Blend in the blender.
4. Check seasoning and serve.
Nutrition Information (per portion/serving):
33 Calories / 1g Protein / 10g Carbohydrate;
1g Dietary trace Fat (2.9% calories from fat) / 0mg Cholesterol / 4mg Sodium.
Exchanges: 0 Grain (Starch) / 0 Vegetable / 0 Fat / ½ Other Carbohydrates.
Source: Steve Jilleba for Unilever, as presented at the 2014 Menus of Change conference.
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79
MOREL MUSHROOM CAPPUCCINO SOUP WITH SAVORY
BACON CREAM AND PIMENTÓN MUSHROOM CRISPS
Yield: 8 portions
Ingredients
Amounts
Butter
4 Tbsp.
Morel mushrooms, sliced
2 cup
Sherry, dry
¾ cup
Leeks, white parts only, sliced
½ cup
Onion, chopped
½ cup
Garlic clove, minced
1 ea.
Crimini mushrooms, sliced
1 cup
Oyster mushrooms, sliced
1 cup
Thyme, leaves only
¼ bu.
Tarragon, leaves only
½ bu.
Knorr Chicken Stock, from base
4½ cups
Cream
½ cup
Mushroom powder
1 tsp.
Portabello and Pimentón Crisps (recipe follows)
Savory Bacon Cream (recipe follows)
Method
1. Caramelize the morel mushrooms in butter. Deglaze the pan with ¼ cup of sherry. Add the
leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more
sherry if needed to maintain texture and moisture.
2. Meanwhile, heat the cream and the chicken stock separately.
3. In a separate pan, sauté the remaining mushrooms in batches until they are golden and
wilted. Lightly salt them to increase the release of their liquids. Deglaze the sauté pan with
sherry or some of the chicken stock to dissolve the brown particles stuck on the bottom. Add
the sautéed mushrooms to the morel and onion mixture with the fresh herbs.
4. Mix in the hot stock and bring to a simmer, stirring often. Reduce the heat to medium low
and simmer until the mushrooms are tender, about 20 minutes. Add the hot cream and
season with salt and pepper. Working in batches, purée the soup in a blender or processor
until it is smooth. Return the soup to the pot. This soup can be prepared ahead of time by
covering it and refrigerating it. It can be reheated over low heat before serving.
5. To serve, ladle soup into coffee cups or small glasses. Place a dollop of the savory bacon
cream over the soup. Top with cocoa powder or mushroom powder and garnish with a few
pimentón mushroom crisps.
Source: The Mushroom Council, as presented at the 2008 World of Flavors Conference.
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80
PORTABELLO AND PIMENTÓN CRISPS
Ingredients
Amounts
Portobello mushrooms
Olive oil, for brushing
Pimentón
Kosher or sea salt
1 lb.
to taste
to taste
Method
1. Preheat the oven to 400°F.
2. Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each
mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems
for another dish.
3. Lay out the mushrooms in a single layer on a sheet pan (you may require more than one).
Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15
minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.
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SAVORY BACON CREAM
Ingredients
Amounts
Cream, 38%
Apple Smoked bacon slices, cut in
1” strips
¾ cup
2 ea.
Method
1. Combine the cream and bacon and place in a double boiler for 30 minutes. Strain and chill
below 36°F. Remove any firm bacon fat from the surface. Refrigerate 12 hours or overnight
to obtain stable soft peaks.
2. Using a hand held wire whisk, beat the cream to a soft peak. Keep it cold until serving.
MENUS OF CHANGE
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82
EAST AND WEST LOBSTER ROLL ON MINI WHOLE GRAIN
BUNS WITH ARUGULA AND CHERRY TOMATOES
Ingredients
Amounts
Lobster salad
Lobster meat, cooked, chopped
Chives, chopped
Hellmann’s Light mayonnaise
Celery, finely diced
Green grapes, seedless, thinly sliced
Lemon zest, grated
12
1
½
½
½
¼
oz.
Tbsp.
cup
cup
cup
tsp.
Whole grain bread, 2” rounds
Hellmann’s mayonnaise
Beet slices, red or golden, roasted
Arugula leaves
Lobster salad (recipe above)
Cherry tomatoes, roasted
40
3
40
2
20
40
ea.
oz.
ea.
cups
oz.
ea.
Method
1. For the lobster salad: Blend all ingredients, season to taste, and chill. Griddle bread on one
side.
2. Spread mayonnaise on bread rounds. Place slice of beet on bread, then arugula leaves.
3. Top with ½ ounce of lobster salad. Place one tomato on top of salad. Garnish with celery leaf
or chervil.
Source: Unilever, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
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83
RAVIOLI OF SWISS CHARD, WALNUTS, AND RICOTTA
Ingredients
Amounts
Ravioli filling
Swiss chard, blanch, shock,
then squeeze out excess water,
and chop
Walnuts, toasted, finely chopped
Ricotta cheese
Garlic cloves, finely chopped
Lemon, zest of
Chili flakes
Nutmeg
Pasta dough, whole grain flour 51%
Lemon, juice of, to lift flavors
Sauce and garnish
Butter
Lemon, juice of
Parsley, chopped
1 cup
¼
1
2
1
1
1/8
cup
cup
ea.
ea.
tsp.
tsp.
as needed
½
¼
¼
¼
cup
cup
cup
cup
Method
1. For the ravioli filling: Mix all ingredients well and season with salt, pepper, and lemon to
taste. Fill raviolis and chill until ready to cook.
2. To serve, brown the butter; season with lemon and salt. Boil the pasta approximately 3-5
minutes until cooked, depending on size. Drain and toss in the brown butter. Season and
garnish with walnuts and parsley.
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GRILLED MACKEREL WITH WALNUT AGRODOLCE
Ingredients
Amounts
Mackerel
3 ea.
Sweet and sour walnut chutney
Shallots, brunoise
Celery stalk, brunoise
Golden raisins
Walnut vinegar
Walnut oil
Olive oil
Sugar
Lemon, juice and zest of
½
4
1
¼
4-6
2
¼
2
1
cup
ea.
ea.
cup
Tbsp.
Tbsp.
cup
Tbsp.
ea.
Parsley, chiffonade
Celery leaves for garnish (or micro celery)
Aleppo pepper
½ tsp.
Method
1. For fish preparation: Fillet mackerel and remove lateral pin bones, leaving skin on. Cover
filets in salt for 10 minutes, then rinse thoroughly.
2. Cover filets in rice wine vinegar for 10 minutes, then remove, and pat dry. This process can
be done 6 to 24 hours in advance.
3. Grill mackerel over medium fire skin-side down until flesh turns opaque and skin blisters.
Be careful not to burn the skin.
4. For the chutney: Sweat shallots in olive oil until golden. Add celery, sugar, vinegar, and
raisins, and cook 2 to 3 minutes. Add all other ingredients (except for parsley and celery
leaves), bring to just a simmer, and then remove from heat. Season with salt, pepper, and
sugar to taste. Cool and refrigerate overnight. Readjust seasoning the next day and adjust
consistency if it’s too dry.
5. To serve, cut mackerel to desired portion and top with chutney. Garnish with parsley and
celery leaves and a pinch of Aleppo pepper.
MENUS OF CHANGE
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85
KALE, APPLE, PANCETTA, AND WALNUT SALAD WITH
CREAMY WALNUT DRESSING
Yield: 6 portions
Ingredients
Amounts
Olive oil
Pancetta, finely diced,
or bacon, if pancetta is not available
Kale leaves, finely shredded,
about 6 cups
Endive, thinly sliced,
ends trimmed, about 3 cups
Apples, sweet (such as Gala or Fuji),
quartered, cored, thinly sliced
Lemon, juice of
Currants
Walnuts, toasted, roughly chopped
Dressing
Walnut halves (about ½ cup)
White wine vinegar
Maple syrup, pure
Pancetta drippings,
or extra-virgin olive oil
Dijon mustard
Water, divided
1 Tbsp.
4 oz.
12 oz.
4 hd.
2 ea.
2 Tbsp.
¼ cup
½ cup
2
3
1½
1
oz.
Tbsp.
Tbsp.
Tbsp.
1 tsp.
2 Tbsp., plus more as needed
to taste
Method
1. For the dressing: Combine all ingredients in a small food processor or blender with 2
tablespoons of water, a pinch of salt, and freshly ground black pepper. Blend until smooth
and add an additional 1 to 2 tablespoons of water to thin out the dressing as desired. Dip
some kale into the dressing, then taste, and adjust flavoring, adding more salt, pepper, or
syrup as desired.
2. Optional step: Heat oil in a large frying pan over medium-high heat and add the pancetta.
Cook stirring frequently, until the pancetta is browned and crisp, about 5 minutes. Using a
slotted spoon, remove pancetta to a paper-towel lined plate and set aside to drain.
3. Remove all but 1½ tablespoons of drippings from the pan and reserve for another use (like
the dressing above). Add the lemon juice to the drippings in the pan (off heat), scrape the
bottom of the pan to collect any browned bits, and then pour into a large nonreactive bowl.
Add the apples, kale, endive, and dressing and toss to coat. Mound the salad on serving
plates, garnish with the currants, pancetta, walnuts, and serve.
MENUS OF CHANGE
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86
Note: This is a transition salad because it uses produce you can find from early fall through the
darkest depths of winter
When crisping the pancetta, reserve 1 tablespoon for the dressing, if you want a smokier
dressing flavor; otherwise, use olive oil.
To make dicing the pancetta easier, place the pancetta in the freezer until thoroughly chilled,
about 10 to 15 minutes and then use a serrated knife to cut it.
Source: California Walnut Board/ Aida Mollenkamp, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
87
CITRUS AND DILL CURED ALASKAN BLACK COD
WITH GRILLED ASPARAGUS
Yield: 6 portions
Ingredients
Amounts
Dill
Juniper berry
Coriander seed
Carrot
Leek
Salt
Sugar
Orange, juice of
Lemon, juice of
Alaskan Black Cod filets, skinned,
4 oz. each
Asparagus, fresh
Crème fraîche
½
1
1
½
½
½
½
1
1
6
cup
tsp.
Tbsp.
ea.
ea.
cup
cup
cup
cup
ea.
12 oz.
6 oz.
Method
1. In a food processor, grind the dill, juniper, coriander, carrot, and leek. Combine the ground
ingredients with the salt, sugar, and juices. Pour the mixture over the fish filets and
marinate for 4 hours, then rinse the marinade off of the fish.
2. Poach the asparagus in salted water and plunge into a bowl of cold water to immediately
cool.
3. Grill the fish until cooked through.
4. Arrange the fish over the asparagus and drizzle with the crème fraîche to serve.
Source: Peter Davis, as presented at the 2014 Menus of Change conference.
Published with permission of the author. All rights reserved
MENUS OF CHANGE
JUNE 2014
88
ALASKAN KING SALMON
WITH TOMATO, OLIVE, AND FENNEL RELISH
Yield: 10 portions
Ingredients
Amounts
Alaskan King Salmon
5 lb.
Tomato & olive relish
Kalamata olives
Green olives
Sun-dried tomatoes
Capers
Garlic
Lemon juice
Extra-virgin olive oil
Ground black pepper
Cilantro
Fennel
5
5
5
3½
½
2
4
to
½
5
oz.
oz.
oz.
oz.
tsp.
oz.
oz.
taste
oz.
oz.
Method
1. For the tomato relish: Combine all ingredients.
2. Serve with cooked king salmon.
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JUNE 2014
89
ALASKAN WEATHERVANE SCALLOPS
WITH FERMENTED CABBAGE AND CARROTS
CURTIDO
Yield: 30 portions
Ingredients
Amounts
For fermented cabbage & carrots (curtido)
Cabbage
Chili
Carrots, shredded
Kosher salt
Alaskan Weathervane Scallops
Salt
Ground black pepper
5
5
5
3
lb.
lb.
lb.
Tbsp.
20 lb.
Method
1. Combine salt with the vegetables and place in a container with the vegetables weighted
down to press them. Cover with cheesecloth and place in a warm area (approximately 70°F)
until cured, about 2 to 3 weeks.
2. Season and sear scallops to order and serve immediately with fermented cabbage and
carrots.
Published with permission of the author. All rights reserved
MENUS OF CHANGE
JUNE 2014
90
TUESDAY
MENUS OF CHANGE
JUNE 2014
91
BREAKFAST BUFFET
Spinach and Greek Yogurt Quiche with Whole Wheat Crust
California Hash with Padron Peppers, Pulled Turkey, and Sweet Potatoes with
Grape Tomatoes and Poached Eggs
Peanut Flaxseed Maple Granola
Multigrain Bagels, Cream Cheese, and Smoked Salmon Filet with
Traditional Accompaniments to include: Mustard Seed Pickled Red Onion, Tomatoes,
Capers, and Chopped Eggs
Peanut Butter
Fresh Seasonal Fruit, including Oranges, Grapefruit, POM Arils
Assorted Chobani Yogurts
BEVERAGE
Walnut Horchata
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JUNE 2014
92
SPINACH AND GREEK YOGURT QUICHE
WITH WHOLE WHEAT CRUST
Yield: 6 portions
Ingredients
Amounts
Chobani Non-Fat Plain Greek
Yogurt
Whole Wheat Crust (recipe follows)
Yellow onion, small, finely chopped
Spinach, frozen, thawed, water
squeezed out, 10 oz. package
Gruyere cheese, grated
Eggs, large
Skim milk
Kosher salt
Ground black pepper
Freshly grated nutmeg
1 cup
1
1
1
1
ea.
ea.
Tbsp.
ea.
8
4
¼
1
1
½
oz.
ea.
cup
tsp.
tsp.
tsp.
Method
1. Preheat oven to 350°F. Bake pie shell, lined with foil, and pie weights or dried beans, until
edges are golden, 12-15 minutes. Set aside.
2. Cook onion in oil over medium heat until soft, 2 to 3 minutes. Stir in spinach and cook until
warmed through, 2 to 3 minutes. Transfer mixture to prepared pie shell and cover with
cheese.
3. In a medium bowl, whisk together eggs, Chobani, milk, salt, pepper, and nutmeg. Pour over
pie filling and bake until quiche is just set, 35 to 45 minutes. Cool 15 minutes before serving.
Source: Chobani, as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
93
WHOLE WHEAT CRUST
Ingredients
Amounts
Crust
Butter, cut in pieces, frozen for 1 hour
All-purpose flour
Whole wheat flour
Salt
Water, very cold
4
1
½
½
¼
oz.
cup
cup
tsp.
cup
Method
1. For the crust: Place the flour and salt in a food processor; add the butter. Pulse the food
processor 4 or 5 times, or until the butter is cut up.
2. While running the food processor, add enough cold water so that the dough comes together.
Remove from the bowl and shape into a disk. Wrap in plastic wrap and refrigerate for at
least 1 hour.
3. Place the pie crust on a lightly floured counter. Roll into a disc, turning it over from time to
time so that it doesn’t stick.
4. Fold the crust into quarters and fit it into a pie plate. Unfold it and mold it into the pie plate;
shape the edges.
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JUNE 2014
94
CALIFORNIA HASH WITH PADRON PEPPERS,
PULLED TURKEY, AND SWEET POTATOES
WITH GRAPE TOMATOES AND POACHED EGGS
Yield: 4 to 6 portions
Ingredients
Amounts
Bacon fat
Sweet onion, medium, ½” dice
Padrone peppers, large, seeded,
stemmed, split lengthwise
Sweet potatoes, skin on,
blanched and cooled, ½” rough dice
Napa cabbage, julienne
Grape tomatoes, roasted, cut in half
Garlic chives, fine chop
Smoked pulled turkey, pulled into
large coarse pieces
Kosher salt
Ground black pepper
Eggs, as needed
2 fl. oz.
1 ea.
8 ea.
2 cups
1
½
3
3-4
cup
cup
Tbsp.
cups
as needed
as needed
4 ea.
Method
1. In large sauté pan or rondeau, on medium-high heat, add bacon fat. Add onions, padrone
peppers, and potatoes, and cook until edges begin to brown and heat through. Add
cabbage, tomatoes, chive, and pulled turkey and continue to sauté until cabbage is just
wilting.
2. Season to taste as needed with kosher salt and fresh ground black pepper.
3. For service: Place equal portions into 3 to 4 casserole dishes and place in oven to brown.
4. If desired, place sunnyside egg on top center of each hash dish.
5. Season eggs with kosher salt and fresh ground black pepper.
Source: National Pork Board, as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
95
PEANUT FLAX SEED MAPLE GRANOLA
Yield: 16 portions
Ingredients
Amounts
Whole grain flakes, mixed, organic
(oats, kamut, barley, and wheat)
Flax seed Peanuts, toasted
Butter, unsalted, cold, cut into 6 pieces
Whole wheat flour
Sugar
Salt
Maple syrup, pure
Vanilla extract, pure
Golden raisins
Currants, dried
3 cups
1
1
2
½
2
⅓
1
½
½
cup
cup
Tbsp.
cup
Tbsp.
pinch
cup
tsp.
cup
cup
Method
1. Preheat the oven to 350°F. Combine the whole grain flakes and flax seed with the peanuts
on a large rimmed baking sheet. Spread in an even layer and toast for about 10 minutes,
stirring once, until light golden. Transfer the grain mixture to a large bowl. Leave the oven
on. Coat the warm baking sheet with 1 teaspoon of butter.
2. In a mini processor, combine the remaining 1 tablespoon, plus 2 teaspoons of butter with the
flour, sugar, and salt and pulse until mixture resembles coarse crumbs. Or, pinch
ingredients together with your fingers. Add the crumbs to the grain mixture and toss. In a
small pitcher, combine the maple syrup with the vanilla extract. Pour over the grain mixture
and stir until grains are evenly moistened.
3. Spread the granola on the buttered baking sheet in an even layer and toast for 12 to 14
minutes, stirring once, until golden and dry. Let cool completely then stir in the raisins and
currants.
Source: Peanut Institute, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
96
SMOKED SALMON
Yield: 6 portions
Ingredients
Amounts
Dry brine
Kosher salt
White pepper
Sugar
1 lb.
1/3 lb.
1 cup
Salmon filet, skin on
Apple wood chips, or any
hardwood chip
Field greens
Grapeseed oil
Multigrain bagels, optional
Cream cheese, optional
Lemon, cut into 6 wedges, optional
12 oz.
¼ cup
3 cups
3 Tbsp.
Method
1. For the brine: Mix all ingredients together well and store in a plastic container.
2. Pour one-quarter of the brine into a casserole dish and place the salmon skin-side down on
top of it. Pour the remaining brine over the salmon and refrigerate for 8 hours.
3. Remove the salmon from the refrigerator and wash the brine off with cold water. Place on a
rack and put back in the refrigerator, uncovered, for 12 hours.
4. Soak the wood chips in water for 5 minutes. Wrap in foil loosely.
5. Place the wood chips on the fire of a covered gas (not charcoal) grill.
6. When the wood chips begin to smoke heavily, extinguish the fire and place the salmon (still
on the rack and tray) onto a pan of ice and into the smoker. Place the cover on the grill.
7. Let the salmon smoke for 30 minutes. Then remove from the grill and refrigerator overnight.
8. Remove the skin from the salmon with a sharp knife.
9. Slice the salmon as thinly as possible. Divide and arrange the greens onto plates. Divide and
set the salmon on top. Drizzle with the oil and serve with multigrain bagels and cream
cheese.
Source: Peter Davis, as served at the 2013 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
97
WALNUT HORCHATA
Ingredients
Amounts
White rice
Walnuts, toasted
Ground cinnamon
Lime, zest of
Hot water, plus 4 cups
cool water, divided
Sugar, about 1-1½ cups
Mexican vanilla extract, or
vanilla extract, about 1 tsp.
8
1
½
½
3
Tbsp.
cup
tsp.
ea.
cups
to taste
to taste
Method
1. Place the rice in a blender or spice grinder and process until thoroughly pulverized.
Transfer to large bowl or pitcher and add the walnuts, cinnamon, and lime zest. Add about
3 cups of hot water, cover, and let stand overnight.
2. The next day, transfer the mixture to a blender and blend until mixture is as smooth as it
will get. Add 2 cups of additional cool water and blend again until thoroughly combined.
Pour mixture through a fine strainer lined with fine cheesecloth set over a bowl, and slowly
press as much through the strainer as possible. The more slowly you strain the mixture, the
smoother the horchata will be.
3. Transfer to a pitcher and add 2 cups more of water until the mixture is a smooth
consistency. Add sugar and vanilla extract, to taste. Cover and refrigerate until thoroughly
chilled.
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98
MORNING BREAK
Chilled Alaskan King Crab Salad in a Cucumber Cup
MENUS OF CHANGE
JUNE 2014
99
MORNING DEMONSTRATIONS
MENUS OF CHANGE
JUNE 2014
100
TUNA BURGER WITH
CHIPOTLE MAYONNAISE AND KELP SALAD
Yield: 12 portions
Ingredients
Amounts
Kelp salad
Seaweed, ocean approved
Cucumber, peeled, sliced thin
Cilantro, fresh, chopped
Rice vinegar
Agave syrup
Sesame seeds, black
Ginger, fresh, grated
Sesame oil
Green onion, fresh, sliced ¼"
Tuna, American, drained
Eggs, medium, cage free (optional)
Oats, rolled
Red bell pepper, small dice
Red onion, small dice
Celery, small dice
Mayonnaise
Parsley, Italian, chopped
Louisiana hot sauce, low sodium
Green onion, fresh, chopped
Old bay spice
Japanese bread crumbs, gluten free
Multigrain bread, flat,
1.6 oz., split and toasted
Canola oil
Chipotle mayonnaise
12
2
2
1
1
2
1
1
2
oz.
oz.
Tbsp.
fl. oz.
tsp.
tsp.
tsp.
Tbsp.
ea.
20
4
2
4
4
4
2
¼
1
½
½
2
6
oz.
ea.
oz.
oz.
oz.
oz.
fl. oz.
bu.
Tbsp.
bu.
Tbsp.
oz.
ea.
2 fl. oz.
2 oz.
Method
1. For the kelp salad: Stir together rice vinegar, agave syrup, sesame seeds, ginger, sesame oil,
and green onion. Add seaweed and allow to marinate for at least 1 hour.
2. Using a paddle of a table top mixer, combine tuna, eggs (if using), oats, peppers, onions,
celery, mayonnaise, parsley, hot sauce, green onion, old bay, and bread crumbs and mix
until well combined. Check for seasoning.
3. Form into 4-ounce patties and refrigerate for at least 30 minutes.
4. Place a large sauté pan over medium-high heat, add canola oil, and sear patties for 3
minutes on each side.
5. Toast bun if desired, spread chipotle mayonnaise on bread, then tuna burger, and garnish
with the kelp salad.
Source: William Bradley, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
101
SEAFOOD CIOPPINO WITH HALIBUT, SPOT PRAWNS, RAZOR
CLAMS, MUSSELS, AND OYSTERS SIMMERED IN A RICH
TOMATO BROTH, SERVED WITH GRILLED MULTIGRAIN
TOASTS
Yield: 6 portions
Ingredients
Amounts
Shallots, peeled and thinly sliced
Fennel bulb, diced
Celery stem, diced
Red bell pepper, finely diced
Leek, small, thinly sliced
Garlic cloves, minced
Lemon zest
Red pepper flakes
White wine or white vermouth
Tomato paste
Crushed tomato
Vegetable broth
Fresh thyme twigs
Fresh oregano twigs
Lemon juice
Ground black pepper
Halibut, cleaned and portioned,
2 oz. pieces
Wild pacific spot prawn tails, cleaned
Pacific hand harvested razor clams
Farmed blue mussels
Oysters
Italian parsley, chopped
Basil leaves, shredded
Multigrain toasts, garlic rubbed
4
½
3
1
1
1
4
1
1
½
2
28
3
5
2
to
to
6
ea.
ea.
Tbsp.
ea.
ea.
ea.
ea.
tsp.
tsp.
cup
Tbsp.
oz.
cups
ea.
ea.
taste
taste
ea.
12
6
2
6
½
½
12
ea.
ea.
ea.
ea.
cup
cup
ea.
Method
1. In a large flat pan with a tight fitting lid, sweat the shallots and fennel with the olive oil over
medium heat until translucent.
2. Add the celery, bell pepper, and leeks; continue to sweat until the vegetables are slightly
softened.
3. Add the garlic, lemon zest, and pepper flakes, cooking another minute. Add the wine and
simmer for another minute. Add the tomato paste, tomatoes, stock, and herbs. Simmer over
medium-high heat for 5 minutes, then remove and discard the herbs.
4. Reduce the heat to a simmer and season the broth with lemon juice and pepper.
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102
5. Add the seafood sequentially; remove to serving dish when cooked.
6. Garnish with parsley, basil, and multigrain toasts.
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JUNE 2014
103
SKILLET OF ROASTED MUSHROOMS AND
TOMATO-STUFFED PEPPERS WITH GARLIC
AND FRESH THYME
Yield: 6 portions
Ingredients
Amounts
Roma tomatoes, ripe
Yellow bell peppers, large
Garlic, peeled and minced
Fresh thyme leaves, chopped
Anchovy fillets, farmed
Hen of the Woods mushrooms
Balsamic vinegar
3
3
2
1
12
2
4
2
to
ea.
ea.
Tbsp.
tsp.
ea.
lb.
Tbsp.
Tbsp.
taste
Method
1. Wash the peppers and the tomatoes well.
2. Carefully cut each bell pepper in half lengthwise, splitting the stem in two if possible (don’t
remove the stem).
3. Remove and discard the seeds and ribs.
4. Mix the garlic and thyme together.
5. Cut and core each tomato in half lengthwise.
6. Set the peppers on an oiled and seasoned cast iron pan, cut side up.
7. Drizzle ¼ of the olive oil and sprinkle half the garlic-thyme mixture in the cavities of the
peppers. Season with salt and pepper.
8. Gently force half tomato into each pepper (the tops should now be flat).
9. Sprinkle with the remaining garlic-thyme mixture, drizzle a bit more olive oil on top, and
again season with salt and pepper.
10. Place 2 anchovy fillets in a “X” fashion on each tomato stuffed pepper.
11. Toss the mushroom bunches with the remaining olive oil, and season with salt and pepper.
12. Place the mushrooms around the peppers in the cast-iron pan.
13. Roast in a 350°F oven for about 20 minutes, or until the tomato stuffed pepper is soft.
14. Remove from the oven and drizzle with a touch of balsamic vinegar.
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JUNE 2014
104
VIETNAMESE CHICKEN SOUP WITH RICE NOODLES, FRESH
HERBS, CRISPY FRIED SHALLOTS, AND LIME
Yield: 6 portions
Ingredients
Amounts
Rich vegetable broth
White onion, sliced and charred
Ginger, peeled and charred
Scallions, crushed
Star anise
Cinnamon stick
White peppercorns
Chicken breast, boneless, skinless
Vietnamese fish sauce
Rice noodles, cooked
Asian greens, washed and trimmed
Bean sprouts, tipped
Cilantro sprigs
Thai basil leaves
Green onions (scallions), slivered
Red Thai chilies, slivered
2
1
2”
4
2
½
1
2
to
6
6
2
2
1
1
¼
qt.
ea.
pc.
ea.
ea.
ea.
tsp.
ea.
taste
cups
cups
cups
cups
cup
cup
cup
Condiments
Limes, cut into wedges
Crispy shallots
Thai basil leaves
Cilantro springs
Green onions (scallions), slivered
Vietnamese fish sauce
Red Thai chilies, slivered
2
1
1
1
1
½
¼
ea.
cup
cup
cup
cup
cup
cup
Method
1. Bring the vegetable broth to a simmer in a small stockpot.
2. Add the charred onion, ginger, scallions, star anise, cinnamon, peppercorns, and chicken
breast.
3. Reduce the heat to a slow poach and cook for 1 hour.
4. Remove the chicken breast and shred finely, reserve covered. Strain the broth through
cheesecloth into a clean pot. Bring to a slow simmer and adjust seasoning with fish sauce.
5. Toss the noodles with the greens and bean sprouts, and portion into the 6 bowls.
6. Divide the shredded chicken amongst the 6 bowls.
7. Arrange the condiments (lime wedges, crispy shallots, basil, cilantro, green onions, fish
sauce, Thai chilies) in dishes for sharing.
8. Pour the simmering soup over the noodle-chicken mix.
9. Garnish each bowl with cilantro, Thai basil, slivered green onions, and chilies.
MENUS OF CHANGE
JUNE 2014
105
EGGPLANT CHICKEN
Yield: 4 portions
Ingredients
Amounts
Chicken thighs, bone-in, skinless
Sea salt
Ground black pepper
San Marzano Tomato Sauce
(recipe follows)
Chicken stock, low-sodium
Zucchini, roasted
Bell peppers, roasted
Eggplant, roasted
Raisins
Parsley, fresh, chopped
Capers
Red chili flakes
Whole grain Cavatappi pasta, cooked
Pine nuts, toasted
Basil microgreens
1 lb.
2 tsp.
¼ tsp.
pinch
3 cups
1
½
½
½
¼
¼
2
¼
2
2
2
2
cup
cup
cup
cup
cup
cup
Tbsp.
tsp.
cups
tsp.
tsp.
tsp.
Method
1. Season chicken with salt and pepper. Heat first amount of olive oil in a large sauce pan over
medium-high heat and add chicken. Reduce heat to medium-low and cook meat for 10
minutes on meat side, and 5 minutes on bone side, until browned. Be careful not to burn.
2. Remove from pan.
3. In the same pan, bring tomato sauce, chicken stock, roasted vegetables, raisins, capers, and
red chili flakes to a simmer and cook 3 minutes. Add pasta and chicken and continue
simmering until chicken is heated through.
4. Place one chicken thigh on each plate and evenly divide sauce over each chicken serving.
Garnish each with ½ teaspoon of toasted pine nuts, ½ teaspoon of olive oil, and ½ teaspoon
of basil microgreens.
Source: Scott Uehlein, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
106
SAN MARZANO TOMATO SAUCE
Yield: 12 cups
Ingredients
Amounts
Yellow onions, finely diced
Carrots, finely diced
Garlic, minced
Basil, dry
Oregano, dry
Fennel seed, toasted
San Marzano tomatoes, canned
Sea salt
Ground black pepper
1
½
¼
¼
1
2
2
8
2
1
½
cup
cup
cup
cup
Tbsp.
tsp.
tsp.
cups
Tbsp.
Tbsp.
tsp.
Method
1. In a large saucepan, sauté onions, carrots, and garlic in first amount of olive oil over
medium heat. Add dry herbs and sauté briefly.
2. Hand crush tomatoes. Add saucepan and bring to a boil. Reduce heat to a low simmer.
Simmer for 1 hour or until thickened.
3. Finish with second amount of olive oil, salt, and black pepper.
MENUS OF CHANGE
JUNE 2014
107
VEGETABLE QUINOA AND WALNUT SALAD
Yield: 16 (½ cup) portions
Ingredients
Amounts
Quinoa, dry
Water
Cauliflower, fresh, diced
Walnuts, toasted, chopped
Red bell peppers, diced
Carrots, diced
3
1
2
1
½
½
cups
qt.
cups
cup
cup
cup
Dressing
Lemon, juice of
Lemon, zest of
Chives, minced
Parsley, fresh, minced
Cilantro, fresh, minced
Sea salt
Ground black pepper
⅔
4
4
2
2
2
2
1
cup
ea.
ea.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
Method
1. Preheat oven to 350°F.
2. Rinse quinoa thoroughly. Lightly coat baking sheet with canola oil spray. Spread the quinoa
evenly on the sheet. Toast for 5 to 10 minutes, redistributing after 2 to 3 minutes for even
toasting. Cool.
3. Boil water and add quinoa. Cook until it begins to pop open, about 15 to 20 minutes. Drain
and cool.
4. For the dressing: In a small bowl, combine olive oil, lemon juice, lemon zest, herbs, salt, and
black pepper.
5. In a large bowl, combine toasted walnuts, cooked quinoa, dressing, and chopped vegetables.
Toss together to combine.
Note: We serve this salad topped with a 2 ounce piece of crispy-skinned fish such as
sea bream.
MENUS OF CHANGE
JUNE 2014
108
FARINATTA CREPES
Yield: 4 portions
Ingredients
Amounts
Farinatta batter
Lemon, zest of
Sea salt
Fresh rosemary, chopped
Ground black pepper, fresh
Water
Garbanzo flour
Yellow onions, sliced
Extra-virgin olive oil, divided
Farinatta batter (see recipe below)
Kalamata olives, sliced
Arugula, microgreens
¼
1
2
2
1½
½
4
1
cup
ea.
tsp.
tsp.
tsp.
tsp.
cups
lb.
½
2
½
2
2
cup
Tbsp.
cup
Tbsp.
oz.
Method
1. For the batter: In a large bowl, combine olive oil, lemon zest, garlic, salt, rosemary, and black
pepper. Add water. Whisk in garbanzo flour. Allow batter to sit for a minimum of 30
minutes.
2. Heat 10-inch nonstick sauté pan until hot. Add 1 tablespoon of olive oil and onions and
sauté until onions are browned.
3. Drizzle other tablespoon of olive oil into pan. Ladle ½ cup of batter over onions to evenly
cover entire bottom of pan. Sprinkle olives across top. Cook until golden brown. Spray top
with canola oil spray, flip crepe, and cook until golden brown, about 1 minute on each side.
4. Cut each crepe into fourths. Serve each topped with ½ ounce of arugula microgreens.
5. Add the olive oil, salt, and pepper. Gently stir and serve.
MENUS OF CHANGE
JUNE 2014
109
FAMILY-STYLE LUNCH
SPONSORED BY:
UNILEVER FOOD SOLUTIONS AND
WONDERFUL PISTACHIOS & ALMONDS /
PARAMOUNT CITRUS / POM WONDERFUL
Citrus Salad with Spring Greens, Feta, Dates and
Hellmann’s Balsamic Vinaigrette with Pomegranate
Kale Salad with Squash, Almonds, Cheddar,
POM Arils & Lemon Vinaigrette
Toasted Pistachio, Farro, and Vegetable Salad with Blueberries and Sherry Vinaigrette
Country Vegetable & Bean Soup with Pesto,
featuring Knorr Low Sodium Vegetable Base
FAMILY STYLE
Roasted Asparagus, Arugula, and Cherry Tomato Salad with
Toasted Almonds & Dijon Apple Cider Dressing
Mediterranean Herb & Almond Crusted Black Cod with Orange Salad,
featuring Knorr Professional Demi Glace Sauce Base
Eggplant Chicken with Cavatappi Pasta and San Marzano Tomato Sauce,
featuring Knorr Liquid Concentrated Chicken Base
Whole Wheat Breads
Garlic Canola Oils
PLATED DESSERTS
Citrus Almond Cake with Fresh Citrus
Berry ‘Salad’ & Pomegranate Ice Cream
BEVERAGES
Lipton Fresh Brewed Green Iced Tea
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JUNE 2014
110
CITRUS SALAD WITH SPRING GREENS, FETA, DATES,
AND HELLMANN’S BALSAMIC VINAIGRETTE
WITH POMEGRANATE
Ingredients
Amounts
Citrus trio salad
Kale, stemmed and thinly sliced,
or sliced baby kale (6-8 cups)
Mint leaves, chopped
Mesclun greens
Couscous, cooked, cooled
Feta cheese, crumbled,
plus more for garnish
Dates, sliced, pitted
Paramount Citrus® oranges, peeled,
sliced in ¼” thick rounds, halved
Avocados, sliced ¼” thick
Almonds, toasted, sliced
POM Wonderful Pomegranate Arils
Dressing
Hellmann’s Balsamic Vinaigrette
POM Wonderful Pomegranate
concentrate
Orange juice
1 bu.
¼
1
1½
½
cup
cup
cups
cup
½ cup
2 ea.
1-2 ea.
¼ cup
as needed
3 Tbsp.
¼ cup
as needed
Method
1. For the citrus salad: Combine kale, mint, greens, and 3 cups of dressing in a large bowl.
Gently mix in grain, feta, and dates. Add additional dressing and season with salt, if
desired.
2. For the dressing: Combine the Hellman’s Balsamic Vinaigrette with the POM Wonderful
concentrate and lemon juice and whisk to combine; add a little orange juice if the mixture
gets too thick. Taste and add more lemon juice to taste.
3. Divide salad onto 4 plates. Arrange alternating slices of grapefruit, orange, and avocado
over salads. Garnish with almonds, more dressing, and pomegranate arils.
Source: Adapted from Rosemary Mark, Paramount Citrus, as served at the 2014 Menus of Change conference.
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JUNE 2014
111
KALE SALAD WITH SQUASH, ALMONDS, CHEDDAR,
POM ARILS, AND LEMON VINAIGRETTE
Ingredients
Amounts
Lemon vinaigrette
Lemon juice, fresh
Tuscan or black kale, shredded
2½ cups
Almonds, toasted, salted
¼ cup
Aged cheddar, crumbled
¼ cup
Kabocha or butternut squash,
½ cup
cubed, roasted (see note below)
to taste
Pecorino, or other hard grating cheese,
for garnish
POM Arils
as needed
Method
1. Prepare lemon vinaigrette to your taste, approximately 1 part lemon juice and two parts
olive oil.
2. In a large mixing bowl, toss the kale with almonds, cheddar, and squash.
3. Dress mixture with lemon vinaigrette to taste.
4. Season with salt and pepper.
5. Garnish with grated pecorino and POM arils, as needed.
Note: Kabocha or butternut can be substituted seasonally with delicata squash, sweet potato, or
even roasted yellow and green zucchini in summer.
Source: Christophe Hille, as presented at the 2013 Flavor Quality and American Menus conference.
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JUNE 2014
112
TOASTED PISTACHIO, FARRO, AND VEGETABLE SALAD
WITH BLUEBERRIES AND SHERRY VINAIGRETTE
Yield: 12 portions
Ingredients
Amounts
Salad
Farro
Cucumber, peeled and finely diced
Shallot, minced
Celery, finely diced
Fuji apple, finely diced
Flat-leaf parsley, fresh, minced
Salt and black pepper, freshly ground
Blueberries
Bibb leaf lettuce
1
1
½
½
1
¼
to
2
1
cup
cup
cup
cup
ea.
cup
taste
cups
hd.
Sherry vinaigrette
Almond oil
Sherry vinegar
Tarragon, minced
Salt and black pepper, freshly ground
½
3
¼
1
2
to
cup
Tbsp.
cup
ea.
tsp.
taste
Blueberries, fresh
Pistachios, toasted, chopped
1 cup
1 cup
Method
1. For the farro: Bring 6 cups of salted water to a boil and pour in 1 cup of farro. Cook until it is
tender to the bite, about 20 to 25 minutes, adding more water if necessary. When the farro is
cooked through, drain through a colander and spread out onto a sheet tray to cool.
2. For the dressing: While the farro is cooking, combine the ingredients for the vinaigrette.
Adjust the seasonings with additional salt and pepper as necessary.
3. Once farro is cool combine all the salad ingredients except for the blueberries and bibb
lettuce.
4. Add the dressing to moisten and let marinate for 45 minutes.
5. Add the blueberries and toss. Serve a spoonful of the farro salad on a leaf of bibb lettuce.
Garnish with more fresh blueberries and toasted pistachios.
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JUNE 2014
113
ROASTED ASPARAGUS, ARUGULA, AND
CHERRY TOMATO SALAD WITH TOASTED ALMONDS AND
DIJON APPLE CIDER DRESSING
Yield: 6 portions
Ingredients
Amounts
Balsamic vinegar
Asparagus, tough ends trimmed
Cherry tomatoes
Kosher salt and ground black pepper
Shallots, finely chopped
Apple-cider vinegar
Lemon, juice of
Dijon mustard
Arugula
Pecorino cheese, finely grated
Almonds, sliced, toasted, chopped
½
2
2
7
to
2
2
½
1
4
½
¼
cup
lb.
pt.
Tbsp.
taste
Tbsp.
Tbsp.
Tbsp.
Tbsp.
cups
oz.
cup
Method
1. Position oven rack in the upper and lower thirds of the oven and heat the oven to 400°F.
2. Arrange the asparagus and tomatoes on 2 large rimmed baking sheets. Drizzle each with 2
tablespoons of olive oil and 1 tablespoon of reduced balsamic vinegar and season with ¼
teaspoon each of salt and pepper. Roast, switching the position of the pans hallway through,
until asparagus begin to brown in spots and the tomatoes just begin to split and pop, 10 to
12 minutes. Remove from the oven and cool slightly.
3. In a small bowl, whisk the shallots, cider vinegar, lemon juice, and ¼ teaspoon each of salt
and pepper. Slowly whisk in the remaining 3 tablespoons of olive oil and the Dijon mustard
until blended.
4. Place a small mound of arugula on a plate and arrange the asparagus and tomatoes on salad
plate. Drizzle with the remaining 1 tablespoon of reduced balsamic vinegar and then the
ruffle vinaigrette. Sprinkle the pecorino and toasted almond on top.
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114
MEDITERRANEAN HERB AND ALMOND CRUSTED
BLACK COD WITH ORANGE SALAD
Ingredients
Amounts
Almond herb crumbs
Panko bread crumbs
Parsley
Dill
Almonds, toasted
Garlic cloves
1
¼
¼
¼
1
to
cup
cup
cup
cup
ea.
taste
Cod fish
Black cod, filet, fresh, 2 oz. pieces
Hellmann’s Light Mayonnaise
Almond herb crumbs (recipe above)
10
to
3
5
ea.
taste
oz.
oz.
2
½
½
¼
½
¼
½
oz.
cup
tsp.
cup
cup
cup
cup
pinch
cup
tsp.
cup
cup
Tbsp.
Tbsp.
cup
Sauce
Olive oil
Onions, sliced
Garlic, chopped
Yellow peppers, battonet
Mushrooms, sliced
Celery, bias cut
White wine
Thyme, fresh
Fish stock
Knorr Demi Glaze paste
Chickpeas, cooked
Stuffed olives
Parsley, chopped
Basil, chiffonade
Orange, segmented for garnish
1
1
½
½
1
1
½
Method
1. For the almond herb crumbs: Place all ingredients in a blender and blend well (crumbs should
be bright green in color).
2. For the cod fish: Season fish filets with salt and pepper, spread or brush even layer of
Hellmann’s Mayonnaise, and dredge mayo side of fish in crumbs.
3. For the sauce: Heat olive oil, add onions, and pepper sauté. Add garlic, celery, and
mushrooms. Deglaze with wine, add tomatoes, stock, demi glaze paste, and thyme, and
simmer. Add chickpeas and olives. Reduce until proper consistency finish with herbs.
Adjust seasoning.
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4. Cook fish in heavy bottom pan over medium-high heat with olive oil.
5. Plate with sauce on bottom, plate fish, garnish with oranges and fresh herbs
Source: Unilever Food Solutions, as served at the 2014 Menus of Change conference.
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JUNE 2014
116
EGGPLANT CHICKEN WITH CAVATAPPI PASTA
AND SAN MARZANO TOMATO SAUCE
Yield: 4 portions
Ingredients
Amounts
Chicken thighs, bone-in, skinless
Sea salt
Ground black pepper
San Marzano Tomato Sauce
(recipe follows)
Chicken stock, low-sodium
Zucchini, roasted
Bell peppers, roasted
Eggplant, roasted
Raisins
Capers
Red chili flakes
Whole wheat cavatappi pasta, cooked
Pine nuts, toasted
Basil microgreens
1 lb.
2 tsp.
¼ tsp.
pinch
3 cups
1
½
½
½
¼
¼
2
¼
2
2
2
2
cup
cup
cup
cup
cup
cup
Tbsp.
tsp.
cups
tsp.
tsp.
tsp.
Method
1. Season chicken with salt and pepper. Heat first amount of olive oil in a large sauce pan over
medium-high heat and add chicken. Reduce heat to medium-low and cook meat for 10
minutes on meat side, and 5 minutes on bone side, until browned. Be careful not to burn.
2. Remove from pan.
3. In the same pan, bring tomato sauce, chicken stock, roasted vegetables, raisins, capers, and
red chili flakes to a simmer and cook 3 minutes. Add pasta and chicken and continue
simmering until chicken is heated through.
4. Place one chicken thigh on each plate and evenly divide sauce over each chicken serving.
Garnish each with ½ teaspoon of toasted pine nuts, ½ teaspoon of olive oil, and ½ teaspoon
of basil microgreens.
Source: Scott Uehlein, as served at the 2014 Menus of Change conference.
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JUNE 2014
117
SAN MARZANO TOMATO SAUCE
Yield: 12 cups
Ingredients
Amounts
Yellow onions, finely diced
Carrots, finely diced
Garlic, minced
Basil, dry
Oregano, dry
Fennel seed, toasted
San Marzano tomatoes, canned
Sea salt
Ground black pepper
1
½
¼
¼
1
2
2
8
2
1
½
cup
cup
cup
cup
Tbsp.
tsp.
tsp.
cups
Tbsp.
Tbsp.
tsp.
Method
1. In a large saucepan, sauté onions, carrots, and garlic in first amount of olive oil over
medium heat. Add dry herbs and sauté briefly.
2. Hand crush tomatoes. Add saucepan and bring to a boil. Reduce heat to a low simmer.
Simmer for 1 hour or until thickened.
3. Finish with second amount of olive oil, salt, and black pepper.
Source: Scott Uehlein, as served at the 2014 Menus of Change conference.
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JUNE 2014
118
CITRUS ALMOND CAKE WITH FRESH BERRY ‘SALAD’ AND
POMEGRANATE ICE CREAM
Yield: 6 portions
Ingredients
Amounts
Butter, sticks of
Superfine sugar
Almonds, ground
Vanilla extract
Eggs, free-range
Oranges, zest of
Orange, juice of
Polenta
Baking powder
Salt
Crème fraîche
2
1
2
1
3
2
1
1
1
a
to
ea.
cup
cups
tsp.
ea.
ea.
ea.
cup
tsp.
pinch
taste
Fresh mixed berries
Orange zest
1 lb.
½ tsp.
Method
1. Preheat the oven to 375°F. Butter and flour a 9-inch springform cake tin.
2. Beat the butter until it becomes pale and soft, then pour in the sugar and beat until like and
creamy. Stir in the almonds and the vanilla. Add the eggs, one at a time, beating thoroughly
before you add the next one. Fold in the orange zest, orange juice, polenta, baking powder,
and salt.
3. Spoon into the buttered cake tin and bake for 35 to 40 minutes, or until a deep golden brown
and still a little wobbly. Serve with crème fraîche and fresh berries mixed with zest.
Source: Jamie Oliver for the Almond Board of California,
as presented at the 2010 Flavor, Quality & American Menus retreat.
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119
AFTERNOON DEMONSTRATIONS
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120
STUFFED CABBAGE WITH FARRO, MUSHROOMS,
CHESTNUTS, AND SQUASH
Yield: 16 bundles
Ingredients
Amounts
Savoy cabbage, about 1¾ lb.
Porcini mushrooms, dried
Farro, dried
Vegetable stock or water
Onion, ¼” dice
Mushrooms, cleaned, stemmed
¼”dice
Chestnuts, peeled, chopped
Winter squash, ¼” dice,
weigh after dicing
Sherry, marsala or white wine
Parsley, chopped
Parmigiano-Reggiano, grated,
plus additional for garnishing
Tomato sauce
Kosher salt
1
¼
1
1
2
¾
¾
hd.
oz.
cup
cup
Tbsp.
cup
lb.
½ lb.
½ lb.
½ cup
1 cup
¾ cup
2 cups
to taste
Method
1. Bring a large pot of salted water to a boil. Add the whole cabbage, weight it down with a
sieve and something heavy to keep the head submerged. Cook for 5 minutes or until the
outer leaves are tender. Scoop out the head and put it on a sheet pan with sides to collect
excess water. Using kitchen shears, snip off the tender outer leaves. Return the head to the
pot and repeat until you have 16 leaves. Reserve the remaining cabbage for another use.
2. Soak the porcini in ½ cup of warm water for 15 minutes. When they are tender and pliable,
transfer them to the counter and check to be sure they aren’t sandy, particularly at the
bottom of the stem. Remove any sandy bits and discard. Chop the mushrooms.
3. Pour the porcini soaking water into a pot, taking care not to disturb the layer of grit and
sediment in the bottom of soaking container. If you’re apprehensive, simply pour the
soaking liquid through a coffee filter and then into the pot. Add the stock or water and
bring to a boil over medium-high heat.
4. Put the dried farro in a strainer and rinse under running water.
5. Add the rinsed farro and a pinch of salt to the pot with boiling stock, reduce the heat to low,
cover, and cook until the farro is just tender and all the liquid has been absorbed, about 25
minutes. It should be slightly underdone. Allow to cool.
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6. Heat the olive oil in a sauté pan over medium heat. Add the onions and cook until tender,
about 5 minutes. Add the chopped, raw mushrooms, the chestnuts, and the squash, season
with salt and pepper, and cook until tender and the mushrooms have released their juices,
about 5 minutes. Season with salt and pepper. Increase the heat to medium high and cook
for 3 to 4 minutes or until the vegetables start to sear. Add the porcini and the wine and let
the wine reduce to a glaze. Remove from the heat and allow to cool.
7. Add the mushroom mixture, parsley, and grated cheese to the farro and mix well. Taste and
adjust seasonings.
8. Preheat oven to 375°F.
9. Cut the thick cores from the cabbage leaves and lay them out on a cutting board. Put a
heaping ¼ cup of the farro mixture in the center of each leaf. Roll the leaves, tucking in the
sides, and transfer to a baking dish, flap-side down. The dish should be large enough to
hold 16 cabbage bundles. Cover the dish with a round of parchment, tucking in the edges,
and bake 20 minutes.
10. Remove and discard the parchment paper. Spoon the tomato sauce over the cabbage and
bake an additional 15 to 20 minutes. Allow to repose for 5 minutes, sprinkle with some
grated cheese, and serve.
Source: Jody Adams, as presented at the 2014 Menus of Change conference.
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JUNE 2014
122
HARVARD’S BEEF AND MUSHROOM LASAGNA
Ingredients
Amounts
Sauce
Beef, chuck, ground,
Mushrooms, white, diced
Onions, ¼” diced
Carrots, diced
Celery, diced
Garlic, roasted
Parsley, chopped
Basil, chopped
Kosher salt
Ground black pepper
15
6½
3¼
1½
1½
¼
¾
½
¼
¼
Lasagna
Harvard’s Marinara Sauce
3⅓
(recipe follows)
Tomato puree
6
Whole Grain Lasagna sheets, pre-cooked 4
8½ x 10” (4 oz. each)
Mozzarella cheese, shredded
4
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
tsp.
tsp.
cups
oz.
ea.
oz.
Method
1. For the sauce: Cook beef in hot pan, and drain fat.
2. Add onions, celery, carrots, and mushrooms and cook for 6 minutes. Add garlic, tomato
puree, and tomato paste and cook gently for 10 minutes. Add parsley and basil, and salt and
pepper.
3. For the lasagna: Spray dish with canola oil.
4. Divide sauce into 3 equal amounts.
5. Place one sheet of pasta in dish. Then place ⅓ sauce repeat until all 4 sheets are used. Place
grated cheese on top.
6. Cover with foil and bake at 350°F for 45 minutes.
7. Garnish with chopped parsley and serve with marinara sauce.
Source: Martin Breslin, as presented at the 2014 Menus of Change conference.
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JUNE 2014
123
HARVARD’S MARINARA SAUCE
Ingredients
Amounts
Plum tomatoes, stewed, 14.5 oz. can
Onions, finely diced
Tomato paste
Oregano, chopped
Parsley, chopped
Olive oil
Kosher salt
Ground black pepper
2
6
6
3
½
1
7
¼
¼
ea.
oz.
oz.
ea.
oz.
oz.
Tbsp.
tsp.
tsp.
Method
1. Sweat onions in 2 ounces of olive oil for 5 minutes without color.
2. In a food processor, blend plum tomatoes, tomato paste, garlic, oregano, parsley, remaining
olive oil, and blend.
3. Add mixture to onions and simmer for 1 hour on low heat.
4. Serve.
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124
HARVARD’S BEEF AND MUSHROOM BOLOGNESE SAUCE
Ingredients
Amounts
Ground beef chuck
Onions, ¼” diced
Carrots, ¼ oz. diced
White mushrooms, diced
Garlic cloves, chopped
Marinara Sauce (recipe follows)
Heavy cream
Oregano, chopped
Basil, chopped
Kosher salt
Ground black pepper
6
4
1
3
3
3¼
1
¼
¼
¼
¼
oz.
oz.
oz.
oz.
ea.
cups
fl. oz.
tsp.
tsp.
tsp.
tsp.
Method
1. Cook beef in a hot pan and drain fat.
2. Add carrots, onions, and mushrooms, and cook for 6 minutes.
3. Add garlic and cook for 2 minutes.
4. Add marinara sauce and cook for 10 minutes. Add oregano and basil and cream. Add salt
and pepper.
5. Serve over pasta.
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125
SPINACH AND SWEET POTATO PATTIES
Yield: about 10 cakes
Ingredients
Amounts
Sweet potatoes, simmered in water
until tender, 20 to 30 minutes
Spinach, stemmed, washed,
finely chopped, firmly packed
Green chili, fresh, hot, finely chopped
Cilantro, fresh, chopped
Garam masala
Cayenne pepper
Ground black pepper
Salt
Lemon juice
Whole grain Bread crumbs, dried
Canola oil
2 lb.
4 ea.
1
¼
1
½
½
1¼
½
1
2
ea.
cup
tsp.
tsp.
tsp.
tsp.
ea.
cup
Tbsp.
Method
1. Combine all of the ingredients except the bread crumbs and oil in a large bowl and mix well
with your hands, squeezing the ingredients together. (There will still be small chunks of
potato in the mixture.)
2. Spread the bread crumbs on a plate or in a shallow bowl.
3. Scoop out about ½ cup of the spinach-potato mixture and dump it into the bowl with the
bread crumbs. Roll it with the palm of your hand to make a ball and coat with the bread
crumbs. Then press down to flatten to a 3-inch cake. Press the bread crumbs evenly onto the
patty and put it in a baking dish. Continue to shape the rest of the mixture. When you’ve
covered the bottom of the baking dish with a first layer, cover with plastic wrap and layer
the rest of the patties on top. Chill at least 1 hour.
4. When you’re ready to cook, heat 1 tablespoon of oil in a large frying pan over high heat.
When the pan is hot, swirl the pan to coat with the oil. Place 5 patties in the pan, and cook
until well browned on one side, about 4 minutes. Turn and brown 4 more minutes. Turn
and cook 1 more minute. Remove to a serving platter. Heat the remaining tablespoon of oil
in the pan and cook the remaining patties. Serve with chutney.
Source: Suvir Saran, as presented at the 2014 Menus of Change conference.
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JUNE 2014
126
SWEET POTATO AND PEA CAKES
Ingredients
Amounts
Sweet potatoes, about 6
2
Cilantro leaves, fresh, finely chopped
½
Oil, neutral-flavored
3
Red chilies, dried, coarsely ground,
2
in a mortar and pestle
Coriander seeds
1
Cumin seeds
2
Asafetida
⅛
Cayenne pepper
¼
Amchur, ground (green mango powder) 2
Kosher salt
1½
Peas, frozen
¾
Bread crumbs, whole wheat, panko
1
Vegetable oil, for cooking the patties
4-6
lb.
cup
Tbsp.
ea.
Tbsp.
tsp.
tsp.
tsp.
tsp.
tsp.
cup
cup
Tbsp.
Method
1. Place the sweet potatoes in a large pot, cover with 2 inches of water, and bring to a boil over
high heat.
2. Reduce the heat to a simmer and cook until the paring knife easily slips into the center of the
potato, 15 to 25 minutes.
3. Drain the sweet potatoes and once they’re cool enough to handle, peel, and then break them
apart into crumbly pieces and place in a large bowl. Stir in the cilantro and set aside.
4. Heat 3 tablespoons of oil with the ground red chilies, coriander, cumin, and asafetida in a
large skillet or wok over medium-high heat until the cumin is fragrant and golden-brown, 1
to 2 minutes.
5. Stir in the cayenne and then scrape in the potato mixture along with the amchur and salt.
Stir in the peas and cook just until the potatoes and peas are warmed through, 3 to 4
minutes, stirring and scraping the bottom of the skillet often to work in any browned bits.
6. Transfer the mixture to a large bowl and set aside to cool completely.
7. Form the mixture into 10 patties. Place the panko in a shallow dish and press the top and
bottom of each patty into the panko to evenly coat.
8. Heat ¼ cup of oil in a clean large skillet over medium-high heat. Add 5 to 6 patties and cook
on each side until nicely browned and crusty, 8 to 10 minutes total.
9. Remove the patties from the skillet and place them on a plate.
10. Repeat with the remaining patties, adding more oil between batches if necessary.
Serve hot.
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127
FARRO, MUSHROOM, AND PEANUT BURGER
Yield: 10 patties
Ingredients
Amounts
Farro
Sweet potatoes, pale flesh
Fresh rosemary sprig
Fresh thyme sprig
Ground black pepper
Peanuts, chopped
Mushroom caps, brown, finely chopped
Kosher salt
Shallots, finely chopped
Dry white wine, dry vermouth,
or water
Parmigiano-Reggiano cheese,
finely grated
Lentil crumbs or panko crumbs
¾
1
6
1
1
1
¾
1
¾
4
3
1
cup
lb.
Tbsp.
ea.
ea.
tsp.
cup
lb.
tsp.
Tbsp.
ea.
Tbsp.
½ cup
1 cup
Method
1. Bring 2¼ cups of water to a boil in a medium saucepan. Add the farro, return to a boil,
cover, and reduce the heat to medium-low, cooking until the farro is tender, about 30
minutes. Turn off the heat, fluff the farro with a fork, cover, and set aside.
2. While the farro cooks, boil the potatoes. Bring a large saucepan of water to a boil, add the
potatoes, return the water to a boil, and cook until a paring knife easily slips into the center
of the largest potato, about 20 minutes. Drain and set aside. Once the potatoes are cool, peel
them and place them in a large bowl.
3. Remove the needles and leaves from the rosemary and thyme branches and place them in a
large skillet along with the olive oil and black pepper. Warm the olive oil-herb mixture over
medium-high, stirring occasionally. Once the herbs start cracking, after about 1½ minutes,
add the peanuts and cook for 2 minutes or until a nice golden color, add the mushrooms
and salt. Cook the mushrooms until they release their liquid and the pan is dry again, 6 to 7
minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.
4. Heat 1 tablespoon of olive oil over medium-high heat in the skillet. Add the shallots and
cook until they are soft and just starting to brown, about 2 minutes. Add the wine and stir to
work in any browned bits from the bottom of the pan. Turn off the heat and scrape the
shallots into the bowl with the mushrooms and potatoes. Add the Parmesan along with the
farro. Use a potato masher or fork to mash the ingredients together.
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5. Form the mixture into 10 patties. Place the panko or lentil crumbs in a shallow dish and
press the top and bottom of each patty into the panko/lentil crumbs to evenly coat. Heat 3
tablespoons of olive oil in a clean large skillet over medium-high heat. Add 5 patties and
cook on each side until nicely browned and crusty, 8 to 10 minutes total. Remove the patties
from the skillet and place them on a plate. Repeat with the remaining patties, adding more
oil between batches if necessary. Serve hot with a lightly dressed green salad.
Source: Suvir Saran, as presented at the 2014 Worlds of Healthy Flavor Conference.
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129
TOMATO, ONION, AND PEANUT CHUTNEY
Yield: 6 cups
Ingredients
Amounts
Neutral-flavored oil
(like canola, peanut or grapeseed)
Curry leaves, fresh, torn
(54 leaves, if frozen)
Red chilies, dried
Mustard seeds, brown
Cumin seeds
Turmeric, ground
Red onions, medium, halved,
and thinly sliced
Peanuts, raw, skinned (or roasted
salted peanuts, but add
less salt in recipe)
Tomato, roughly chopped
Tomato paste (or 4.4-ounce tube
double-concentrated tomato paste)
Sugar
Sambhaar powder or curry powder
Cayenne pepper
Kosher salt, or to taste
⅓ cup
36 ea.
12
2
2
½
2
ea.
tsp.
tsp.
tsp.
ea.
1 cup
3½ lb.
9 oz.
2
1
½
1
tsp.
tsp.
tsp.
Tbsp.
Method
1. Heat the oil with the curry leaves, chilies, mustard seeds, and cumin over medium-high heat
until the cumin is golden and fragrant, about 2 minutes.
2. Stir in the turmeric and cook until the chilies darken, 1 to 2 minutes longer.
3. Stir in the onions and cook until they have wilted and are opaque, 5 to 7 minutes.
4. Stir in the peanuts, cook for 3 minutes, and then add the tomatoes, tomato paste, sugar,
sambhaar powder, cayenne, and salt. Cook for 10 minutes, stirring often, pressing the
tomatoes up against the sides of the pot to crush them.
5. Reduce the heat to medium and cook until the tomato juices are reduced and the chutney is
thick and jammy, stirring often, for 20 to 35 minutes (in the summer when tomatoes are
juicy, it may take longer to thicken; in the winter, it may happen more quickly).
6. Taste for seasoning adding more salt if needed and then transfer to an airtight container and
refrigerate for up to 1 week.
Note: Tomato chutney always finds a home on my table. This version is a little different because
of the addition of peanuts, which add a wonderful texture.
MENUS OF CHANGE
JUNE 2014
130
CABBAGE SLAW WITH LIME, CHILES, AND PEANUTS
Yield: 12 portions
Ingredients
Amounts
Ginger, ½” piece, peeled, grated
Lime juice (from about 1 lime)
Citrus vinegar or white wine vinegar
Sugar
Chaat masala
Toasted Cumin (recipe follows)
Cayenne pepper
Kosher salt
Cracked peppercorns
Scallions, thinly sliced
Jalapeño (seeded and veined for less
heat), finely chopped (optional)
Cherry or grape tomatoes, halved
Cilantro, fresh, finely chopped
Mint leaves, fresh, finely chopped
Green cabbage head, halved, cored,
finely sliced
Peanuts, roasted, chopped
1
2
1
3
1½
½
1/8
1
½
18
1
ea.
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
tsp.
tsp.
ea.
ea.
1
½
2
1
pt.
cup
Tbsp.
ea.
½ cup
Method
1. Whisk the ginger, lime juice, vinegar, sugar, chaat masala, toasted cumin, cayenne pepper,
salt, and cracked pepper together in a large bowl. Add the scallions, jalapeños, tomatoes,
cilantro, and mint leaves and toss to combine. Add the cabbage and toss with your hands,
making sure to coat it thoroughly with the other ingredients. Sprinkle with the peanuts and
serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours, sprinkling
with the peanuts just before serving.
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JUNE 2014
131
TOASTED CUMIN
Yield: about ½ cup
Ingredients
Amounts
Cumin seeds
½ cup
Method
1. Place the cumin seeds in a large skillet over medium-high heat. Toast, while shaking the
skillet occasionally, until the cumin becomes a toasty brown color and starts to smoke, about
4 to 5 minutes. Place the cumin seeds to a bowl to cool. Once cooled, grind in a spice grinder
or coffee mill until powder fine. Store in an airtight container for up to
4 months.
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JUNE 2014
132
AFTERNOON BREAK
Roasted Red Beet, Farro, and Toasted Walnut Salad
with Honey Dressing
Sponsored by California Walnut Board
MENUS OF CHANGE
JUNE 2014
133
ROASTED BEET, FARRO, AND WALNUT SALAD WITH HONEY
DRESSING
Yield: 8 portions
Ingredients
Amounts
Roasted beets
Beets, baby
Olive oil
Thyme
Rosemary
Salt
1
2
1
½
to
bu.
Tbsp.
bu.
bunch
taste
Farro
Water
Beets, roasted, quartered
Raisins
Olives, green, sliced
Banyuls or red wine vinegar
Olive oil
Honey
½
2
1
4
2
2
3
3
2
to
cup
cup
bu.
oz.
oz.
oz.
oz.
oz.
oz.
taste
Method
1. For the roasted beets: Cut off beet tops and save for later use. Roast beets in a pan with olive
oil, thyme, rosemary, and salt for 1 hour in oven at 350°F, covered, in foil. Once beets have
cooled, remove skins and cut into quarters. Set aside.
2. Toast walnuts in oven at 350°F for 8 to 10 minutes and set aside.
3. Cook farro in water until al dente. Once cooled, mix with roasted beets, toasted walnuts,
raisins, olives, vinegar, oil, and honey.
4. Before serving, top with uncooked beet tops and season with salt and pepper
Note: This medley of grains, beets, and olives is an ideal side dish for just about any meal yearround.
Source: California Walnut Board/Chris Crary, as presented at the 2014 Menus of Change conference.
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134
CONT. AFTERNOON DEMONSTRATIONS
MENUS OF CHANGE
JUNE 2014
135
WHOLE GRAIN POLENTA WITH PANCETTA,
SHAVED ASPARAGUS, AND AGED GOUDA
Ingredients
Amounts
Water
Cornmeal, coarsely ground
Parmesan cheese, grated
Butter, unsalted
Thyme leaves, fresh, chopped
Pancetta, thinly sliced
Gouda, aged, grated
Asparagus ribbons
Scallion
Fresh herbs, chopped, or sprigs
7
1¼
2
2
1
2½
4
4
14
2-4
½
to
cups
cups
oz.
Tbsp.
tsp.
Tbsp.
oz.
oz.
oz.
ea.
cup
taste
Method
1. In a heavy, medium-sized saucepan, bring 7 cups of salted water to a boil over high heat.
Gradually whisk the cornmeal into the boiling water. Bring back to a boil and then reduce
the heat to low and cook, stirring frequently, until very thick and shiny, about 40 minutes.
Regulate the heat as necessary so the mixture doesn’t boil over. Add more water if it gets
too thick.
2. When the polenta is done, season with pepper and then stir in the Parmesan cheese, butter,
and thyme. Taste and season with salt if necessary.
3. Preheat the broiler.
4. Smear an 18-inch by 13-inch shallow-sided baking sheet with 1 teaspoon of olive oil. Spread
the polenta out into the pan. Top with slices of pancetta. Run the pan under the broiler and
cook until the pancetta starts to crisp, about 4 minutes.
5. Meanwhile, in a small bowl, toss the asparagus with salt, pepper, the scallions, grated
gouda, and 1 tablespoon of olive oil. Spread evenly over the polenta.
6. Return the pan to the broiler and cook for 4 minutes, or until the asparagus wilt and start to
brown.
7. Top with the fresh herbs and drizzle with the remaining oil.
Note: Fourteen ounces of shavings asparagus is about 1½ pounds of asparagus. Shave
asparagus into ribbons with a vegetable peeler.
Source: Jody Adams, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
136
ARTICHOKE OYSTERS
Ingredients
Amounts
Artichokes, large
3
Vegan butter
1
Garlic, chopped
1
Shallots, chopped
1
White wine
1/8
Cashew cream
½
Vegan chicken stock
½
Nutritional yeast flakes
¼
Salt
as
Ground black pepper
as
Oyster Mushrooms (recipe follows)
6
Sea salt, coarse
as
Yellow Tomato Béarnaise (recipe follows)
ea.
Tbsp.
tsp.
tsp.
cup
cup
cup
cup
needed
needed
oz.
needed
Kelp caviar, for serving
Method
1. Heat vegan butter in a saucepan over low/medium/high heat and add artichoke hearts,
shallots, and garlic and cook 2 to 3 minutes.
2. Add white wine, cashew cream, stock, and nutritional yeast and reduce liquid by half over a
medium simmer.
3. Purée artichoke mixture in a food processor and season with salt and pepper to taste.
4. Place coarse sea salt on a serving platter and arrange artichoke petals on salt. Place a small
dollop of artichoke purée on meaty end of each petal. Place a fried oyster on purée and pour
some tomato béarnaise on top of oyster. Garnish with a small dollop of kelp caviar and
serve immediately.
Note: Remove petals from artichokes, saving 30 good size pieces. Blanch petals in boiling water
until cooked, shock in ice water, remove, and dry. Clean artichoke hearts and cook in salted
water until tender and then chop.
Source: Tal Ronnen, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
137
OYSTER MUSHROOMS
Ingredients
Amounts
Oyster mushrooms, small
Cashew cream
Salt
Ground black pepper
6
½
as
as
Nori sheet, large, toasted,
finely ground in blender
Cornmeal, finely ground
Rice flour
Canola oil
oz.
cup
needed
needed
1 ea.
1 cup
1 cup
as needed
Method
1. Cut mushrooms into pieces just smaller than base of artichoke leaves and then dredge in
cashew cream, salt, pepper, and nori powder. Dredge in cornmeal and rice flour mixture
and then fry in preheated 350°F oil until crispy, about 2 minutes.
MENUS OF CHANGE
JUNE 2014
138
YELLOW TOMATO BÉARNAISE
Ingredients
Amounts
Yellow tomatoes, large, cored
White wine
Shallots, chopped
White wine vinegar
Tarragon, chopped
Black peppercorns, whole
Cashew cream
Black salt
Nutritional yeast
Vegan butter
Salt
Ground black pepper
2
1
½
2
2
2
½
¼
1/8
1
1
as
as
ea.
tsp., plus as needed
cup
tsp.
tsp.
tsp.
tsp.
cup
tsp.
Tbsp.
tsp.
needed
needed
Method
1. Drizzle tomatoes with olive oil, salt, and pepper and roast in a covered pan in a preheated
350°F oven until soft, but not browned, about 20 to 25 minutes.
2. Place wine, shallots, white wine vinegar, tarragon, and black peppercorns in a saucepan,
reduce by ¼ and then strain liquid. Place tomatoes, wine reduction, cashew cream, black
salt, and 1 teaspoon of olive oil, yeast in a blender, and blend, adding water if too thick.
Strain sauce and then heat in a saucepan to a gentle boil. Remove from heat and whisk in
vegan butter. Season with salt and pepper and reserve warm until needed.
MENUS OF CHANGE
JUNE 2014
139
KALE SALAD WITH WALNUTS, CHEDDAR,
AND LEMON VINAIGRETTE
Ingredients
Amounts
Lemon vinaigrette
Lemon juice, fresh
Tuscan or black kale, shredded
2½ cups
Walnuts, toasted, salted
¼ cup
Aged cheddar, crumbled
¼ cup
Kabocha or butternut squash,
½ cup
cubed, roasted (see note)
to taste
Pecorino, or other hard grating cheese,
for garnish
Method
1. Prepare a lemon vinaigrette to your taste, approximately 1 part lemon juice and two parts
olive oil.
2. In a large mixing bowl, toss the kale with walnuts, cheddar, and squash.
3. Dress mixture with lemon vinaigrette to taste.
4. Season with salt and pepper.
5. Garnish with grated pecorino.
Note: Kabocha or butternut can be substituted seasonally with delicata squash, sweet potato, or
even roasted yellow and green zucchini in summer.
Source: Christophe Hille, as presented at the 2013 Flavor Quality and American Menus conference.
MENUS OF CHANGE
JUNE 2014
140
SMOKED CARROT WITH FARRO, POACHED RAISINS,
HERBS, AND TOASTED WALNUTS
Ingredients
Amounts
Smoked carrots
Carrots, medium
Hay
Salt
30 ea.
125 g
Farro (recipe follows)
Carrot Purée (recipe follows)
Poached Raisins (recipe follows)
Final assembly
Crème fraîche
Parsley, chopped
Dill sprigs, picked
Carrot tops, picked
Chervil sprigs, picked
Balsamic vinegar, aged 15 years
¼
3
1
1
1
1
1
cup
Tbsp.
cup
cup
cup
cup
Tbsp.
Method
1. Scrub the carrots thoroughly using a vegetable brush.
2. Cut a piece of cheesecloth, large enough to fit into a hotel pan 3 times. Wet the cheesecloth,
then ring it out with your hands, open it up and fold to the size of the hotel pan, and set it
aside.
3. Put the hay in the hotel pan, and lightly toast in the oven for 2 minutes at 350°F.
4. Using a torch, very carefully, light the hay. Using tongs, rotate the burning/smoking hay* to
evenly distribute. Immediately cover with the damp cheesecloth.
5. Place the carrots evenly on top of the cheesecloth, and quickly cover with aluminum foil.
6. Place in the 350°F oven and bake/smoke the carrots for 45 minutes**.
7. Uncover and test one using a cake tester, you should be able to insert the cake tester without
any resistance. Season with salt, and let cool down.
8. For final assembly: Warm up 4 cups of cooked faro, 1 cup of carrot purée, and the crème
fraîche, fold in the parsley, adjust the seasoning with salt.
9. Spoon onto a plate and top with pieces of smoked carrot.
10. Place some poached raisins on top of the carrots and around the plate.
11. Sprinkle the chopped walnuts over the carrots.
12. Top with salad of the mixed herbs.
13. Drizzle some aged balsamic vinegar around the plate.
MENUS OF CHANGE
JUNE 2014
141
Notes: The hay will catch on fire, but make sure to keep it controlled by having a hotel pan lid
nearby to suffocate it, if necessary.
Depending on the freshness, and density of the carrot, the carrot will cook faster or slower.
Check the carrot initially after 45 minutes then check it every 5 to 10 minutes.
Source: Christophe Hille, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
142
FARRO
Ingredients
Amounts
Farro
Shallot, minced
Sachet of thyme
Water
Salt
1 qt.
2 Tbsp.
2½ qt.
Method
1. Sweat the shallot with vegetable oil in a heavy medium rondeau until translucent.
2. Add the faro, the water, and the sachet.
3. Bring to a boil, then to a simmer, and cover with a parchment lid.
4. Cook until done, the grains should just be starting to split open (45 to 60 minutes).
5. Drain any excess cooking liquid off, and season.
MENUS OF CHANGE
JUNE 2014
143
CARROT PURÉE
Ingredients
Amounts
Cumin seeds, toasted
Carrots, peeled, sliced thin
Water
Carrot juice
Salt
Sugar
Extra virgin olive oil
White balsamic vinegar
½
2
2
1½
1
1
½
1
tsp.
cups
cups
cups
tsp.
tsp.
cup
tsp.
Method
1. Warm the water and carrot juice with the salt and sugar, bring to a simmer.
2. Add the carrots and cumin, simmer until the carrots are very tender.
3. While still hot, transfer the carrots and liquid to a blender, blend slowly at first, and increase
the speed to form a smooth purée.
4. Drizzle in the olive oil and vinegar as it spins.
5. Adjust the seasoning with salt.
6. Cool over ice.
MENUS OF CHANGE
JUNE 2014
144
POACHED RAISINS
Ingredients
Amounts
Raisins
White verjus
White wine vinegar
Water
Sugar
Salt
1
1
½
½
¼
cup
cup
Tbsp.
cup
cup
Method
1. In a small sauce pot, bring the verjus, vinegar, water, and sugar to a boil, stir to dissolve
sugar completely, season with salt.
2. Pour over the raisins, let sit until it cools to room temperature, cover, and refrigerate
overnight.
MENUS OF CHANGE
JUNE 2014
145
NETWORKING RECEPTION
CHOBANI
Chobani Greek Yogurt Bar
WONDERFUL PISTACHIOS & ALMONDS/PARAMOUNT CITRUS/
POM WONDERFUL
Spring Greens Salad with Valencia Oranges and Roasted Salmon
THE PEANUT INSTITUTE AND TRUITT FAMILY FOODS
Chopped Salad of Corn, Tomatoes, Peppers, Jicama, Avocado,
Black Beans, and Smoked Peanuts
THE MUSHROOM COUNCIL AND VENTURA FOODS
The Flip Burger with Mushroom Mayo, Mushroom Ketchup, served with Avocado
Fries, Applewood Bacon Barbeque Sauce & Sweet and Spicy Barbecue Sauce,
and Pickled Shiitakes
MUSCO FAMILY OLIVE COMPANY AND VITAMIX
Chicken & Kalamata Olive Whole Wheat Pita
with Greek Vinaigrette
WINE STATIONS
Mumm Cuvee
La Crema Chardonnay
William Cabernet Sauvignon
NON-ALCOHOLIC BEVERAGE STATION
Lipton Fresh Brewed Green & Black Iced Teas
MENUS OF CHANGE
JUNE 2014
146
CHOBANI BAR
Yield: 1 portion
Ingredients
Amounts
Vanilla and Plain 0% Chobani Greek
Yogurt
Clover honey
Savory toppings
Blueberries
Strawberries, diced
Cucumbers, diced
Cascadian Farms Honey Oat Granola
Pita chips
Parmesan crumbles
Almonds, sliced
Walnuts
Peanuts, toasted
Pistachios, toasted
Chia seeds
Coconut, toasted
Cherry tomatoes, roasted
Pomegranate arils
Peanut butter, organic, smooth
Concord Grape fruit preserves, organic
Dark chocolate, shavings
6 oz.
1½ oz.
1½ oz.
as
as
as
as
as
as
as
as
as
as
as
as
as
as
as
as
as
needed
needed
needed
needed
needed
needed
needed
needed
needed
needed
needed
needed
needed
needed
needed
needed
needed
Method
1. Assemble all ingredients for service to the Chobani Bar.
Source: Chobani Foodservice, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
147
SPRING GREENS SALAD WITH VALENCIA ORANGES
AND ROASTED SALMON
Yield: 4 portions
Ingredients
Amounts
Salmon
Paramount Valencia Orange
2/3
juice, fresh
Green onions sliced, half the greens
3
reserved for the dressing
1
Paramount Citrus
1
orange zest
Salt
¼
Ground black pepper
1/8
Salmon, portioned into bite sized pieces 1
Salad
Paramount Citrus
orange juice, fresh
Honey
Salt
Ground black pepper
Mixed lettuce, chopped
Paramount Citrus Valencia Orange
segments
Parmesan cheese, shaved
cup
ea.
ea.
tsp.
tsp.
tsp.
lb.
½ cup
6
2
1/8
1/8
8
2
Tbsp.
tsp.
tsp.
tsp.
cups
ea.
12-16 pcs.
Method
1. For the salmon: In a small bowl, whisk together the valencia orange juice, green onions,
garlic, zest, salt, and pepper.
2. Place the salmon in a single layer in a shallow dish. Pour the marinade over the salmon. Let
sit for 10 to 15 minutes.
3. Preheat the broiler.
4. Broil 3 to 4 minutes on each side, until the salmon is cooked through.
5. Prepare the dressing while the salmon cooks. In a small bowl, whisk together the valencia
orange juice, olive oil, honey, reserved green onions, salt, and black pepper.
6. Place the lettuce in a large bowl. Pour the dressing over the lettuce and toss to coat. Place 2
cups of lettuce in each of 4 bowls.
7. Top each salad with an equal amount of valencia orange segments and shaved parmesan.
Serve each with a skewer of salmon.
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148
CHOPPED SALAD OF CORN, TOMATOES, PEPPERS, JICAMA,
AVOCADO, BLACK BEANS AND SMOKED PEANUTS
Yield: 16 portions
Ingredients
Amounts
Corn kernels, grilled or roasted
Tomatoes, large, firm, ripe, stemmed,
seeded, cut into ½” dice
Bell peppers, orange or red, large,
halved, seeds and stems discarded, roasted or grilled to remove skins,
½” squares
Jicama, small, peeled, ½” dice
(2½ cups)
Avocadoes, large, firm, ripe, peeled,
seeded, ½” dice
Black beans, cooked
Smoked Peanuts (recipe follows)
Cumin vinaigrette (recipe below)
Cilantro sprigs, fresh, for garnish
Cumin vinaigrette
Peanut oil
Red wine vinegar
Honey, warm
Cumin seed, toasted
Kosher salt
Ground black pepper
2½ cups
2 ea.
2 ea.
1 ea.
3 ea.
2 cups
1 cup
2
1
¼
1
2
2
cups
cup
cup cup
Tbsp. tsp.
Smoked Peanuts, for garnish (recipe follows)
Method
1. For the cumin vinaigrette: Toast the cumin seed in a dry sauté pan for 1 minute, shaking
frequently, until aromas are released. Place all ingredients in a blender and purée until
smooth and emulsified. There will be a little bit of texture from the cumin seeds. Set aside
until ready to use.
2. Artfully arrange the corn, tomatoes, peppers, jicama, avocado, black beans, and peanuts in a
flat shallow bowl or plate. At serving time, drizzle the vinaigrette over and garnish with
cilantro sprigs.
Source: Peanut Institute, as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
149
SMOKED PEANUTS
Yield: 2 cups
Ingredients
Amounts
Peanuts, in shell Wood chips, for smoking
Kosher salt
Ground black pepper
2
1
2
2
cups
cup
Tbsp.
tsp.
Method
1. Soak the wood chips for 30 minutes in water.
2. Place the wood chips in a pile in a foil-lined pan directly on the burner over high flame and
heat until smoking.
3. Place peanuts in a perforated pan or wire rack over the smoke and cover the pan tightly
with foil. Turn the heat to medium low and smoke the peanuts for 20 minutes.
4. Remove from the heat, shell the peanuts, and toss with salt and pepper.
MENUS OF CHANGE
JUNE 2014
150
THE FLIP MUSHROOM BURGER WITH MUSHROOM MAYO,
MUSHROOM KETCHUP, SERVED WITH AVOCADO FRIES,
APPLEWOOD BACON BARBEQUE SAUCE & SWEET AND
SPICY BARBEQUE SAUCE, AND PICKLED SHIITAKES
Yield: 8 portions
Ingredients
Amounts
Mushroom-Burger blend
Portabella mushrooms
Shiitake mushroom caps
Button mushrooms
Beef chuck
Beef short rib
Beef brisket
12
9
9
12
9
9
oz.
oz.
oz.
oz.
oz.
oz.
Patty seasoning
Worcestershire Sauce
Garlic powder
Onion powder
Porcini mushroom powder
Kosher salt
Ground black pepper
2
½
½
1
1
½
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
Condiment options
Whole grain sesame bun
Mushroom Ketchup (recipe follows)
Mushroom Mayo (recipe follows)
Caramelized onion
Gruyere cheese, sliced
Bread & butter pickles
Method
1. For patty preparation: In a pan with high-quality butter, roast the mushroom blend until
golden. Then sprinkle with salt, pepper, and a squeeze of lemon juice.
2. Place on a paper towel and cool.
3. In a grinder, grind the roasted mushrooms and set aside, and then grind the three meats.
4. Use paper towel to blot out any remaining moisture from the mushrooms.
5. Gently fold the cooked mushroom grind and beef together. Form into ¾-inch-thick patties.
6. Season burger with the spice blend and salt and pepper on both sides.
7. Cook in a pan or on a hot grill for 3 to 4 minutes per side.
8. If cooking in a pan, toss in a pat of butter and sprigs of rosemary and thyme. Baste the
burger as it cooks.
9. To build, toast a whole grain bun in olive oil.
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151
10. Spread the mushroom ketchup and mushroom mayo on the bottom bun.
11. Next, add caramelized onions followed by burger patty topped with melting Gruyere
cheese.
12. Finish with bread & butter pickles and top bun.
Source: Adapted from Richard Blais, Fresh Mushrooms
MENUS OF CHANGE
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152
MUSHROOM KETCHUP
Ingredients
Amounts
Curry powder
Soy sauce, low sodium
Shiitake mushroom stems
Water
Ketchup
Hoisin sauce
Orange juice
1
¼
2
2
3
3
3
tsp.
cup
cups
cups
Tbsp.
Tbsp.
Tbsp.
Method
1. In a pot, boil the curry powder, soy sauce, shiitake stems, and water until it reduces to
approximately ½ cup of liquid.
2. Strain and add the ketchup, hoisin sauce, and orange juice.
3. Stir until combined and smooth.
Source: Richard Blais, Fresh Mushrooms
MENUS OF CHANGE
JUNE 2014
153
MUSHROOM MAYO
Ingredients
Amounts
Button mushrooms
Heavy cream
Light mayonnaise
Salt and ground white pepper
White truffle oil
1
1
1
to
½
qt.
cup
cup
taste
tsp.
Method
1. Simmer the button mushrooms in the cream for 15 minutes.
2. Purée the mixture in a blender until completely smooth.
3. Add the mayonnaise and seasonings and combine thoroughly.
Source: Richard Blais, Fresh Mushrooms
MENUS OF CHANGE
JUNE 2014
154
AVOCADO FRIES
Yield: 2 portions
Ingredients
Amounts
Canola oil, for frying
2 cups
Avocado, large, firm but ripe
1 ea.
Flour, seasoned generously with
½ cup
salt and pepper
Eggs, large, beaten with 2
1 ea.
tablespoons of water
Limes
2 ea.
Panko bread crumbs
1 cup
Smokehouse 220® Applewood Smoked Bacon
Barbeque Sauce
Smokehouse 220® Sweet & Spicy Barbeque Sauce
Method
1. Heat the oil in a small saucepan to 375°F.
2. Leaving the skin on the avocado, cut it into quarters lengthwise. Discard seed, peel, and cut
each quarter in half lengthwise for a total of 8 wedges.
3. Place seasoned flour on a small plate. In a small bowl, combine the egg mixture with the
juice of one of the limes. Cut the other lime into 6 wedges. Place the panko on another small
plate.
4. Dredge the avocado wedges first in the flour and shake off any excess. Dip the egg mixture
and finally into the panko to nicely coat. Fry the wedges until golden brown, about 3
minutes. Remove and drain briefly on paper towels. Serve immediately with the lime
wedges and BBQ sauce.
Source: John Ash, as presented at the 2010 Worlds of Healthy Flavor Conference.
MENUS OF CHANGE
JUNE 2014
155
PICKLED SHIITAKE MUSHROOMS
Yield: 3 cups
Ingredients
Amounts
Shiitake mushrooms, stemmed
Kosher salt
Aromatics
Fresh ginger, finely minced
Dried red chile flakes
Szechwan peppercorns
Canola oil
Japanese sesame oil, drops of
Sauce
Soy sauce
Cider vinegar
Sugar
1½
1
1
½
½
2
as
1
1
4-6
lb.
Tbsp.
Tbsp. + 1 tsp.
tsp.
tsp.
Tbsp.
needed
Tbsp.
Tbsp.
Tbsp.
Method
1. Place the shiitake mushrooms in a bowl and toss with the kosher salt. Let sit for 6 hours at
room temperature, or overnight, covered, in the refrigerator. Toss occasionally to
redistribute the salt.
2. Drain the mushrooms and rinse briefly with cold water. Gently press the mushrooms
between your palms, shaking off any excess liquid.
3. For the aromatics: Combine in a small dish.
4. For the sauce: Combine the ingredients in a bowl, leaving the spoon in the bowl.
5. Heat a wok or large heavy skillet over high heat until hot. Add the oils and reduce the heat
to moderate, and swirl to coat the pan. When the oils are hot enough to gently sizzle a
pepper flake, add the aromatics to the pan.
6. Stirring gently until fragrant, about 15 seconds, adjusting the heat so they foam without
browning.
7. Add the mushrooms to the pan and toss to combine and heat the mushrooms through. Stir
the sauce ingredients and add them to the pan. Toss until the mushrooms are well-coated
and the liquid is thoroughly hot, about 1 minute. Remove the pan from the heat. Taste the
liquid for desired sweetness and hotness and add a dash more chili or sugar, if needed.
8. Remove the mixture to a glass or non-aluminum bowl to cook, gently pressing the
mushrooms uner the liquid. For the fullest flavor, cool to room temperature, stirring
occasionally, and refrigerate. Serve lightly chilled or at room temperature.
Source: Adapted from China Moon Cookbook by Barbara Tropp (Workman Publishing, 1992)
MENUS OF CHANGE
JUNE 2014
156
CHICKEN AND KALAMATA OLIVE WHOLE WHEAT PITA
WITH GREEK VINAIGRETTE
Yield: 2 portion
Ingredients
Amounts
Chicken, cooked, chopped
into 1" chunks
Tomatoes, cut into 1/2" wedges
Red onion, thinly sliced
Green bell pepper strips
Early California or Pearls Olives
Feta cheese, crumbled
Greek vinaigrette (recipe below)
Pita, whole wheat, cut in half
Bibb lettuce
4 oz.
4
½
½
1/3
¼
¼
1
2
oz.
oz.
oz.
cup
cup
cup
ea.
pc.
Greek vinaigrette
White wine vinegar
Fresh basil leaves
Scallions, chopped
Feta cheese, crumbled
Salt
Ground black pepper
Fresh oregano leaves
3
¼
1
3
½
¼
1
2/3
Tbsp.
cup
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
cup
Method
1. Place piece of lettuce inside each pita half.
2. Divide remaining ingredients equally between the 2 pita halves. Drizzle with Greek sauce.
3. Serve.
4. For the vinaigrette: Place all ingredients into the Vitamix container in the order listed and
secure lid. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 15
seconds or until emulsified.
Source: Musco Family Olive Co., as served at the 2014 Menus of Change conference.
Greek Vinaigrette Source: Vitamix., as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
157
WEDNESDAY
MENUS OF CHANGE
JUNE 2014
158
BREAKFAST BUFFET
Frittata with Sautéed Mushrooms and Black Beans
Turkey Bacon
Turkey Mushroom Sausage with Micro Greens and Pickled Red Onions
Steel Cut Oatmeal
Mostarda with Manchego and Whole Grain Crostini
Peanut Raspberry Scones
Mini Whole Wheat Banana Walnut Muffins
Country Crock Simply Delicious Spread
Fresh Squeezed Orange and Grapefruit Juice
Assorted Chobani Yogurts
Sliced and Whole Fresh Fruits, Oranges and Grapefruits, POM Arils, and Berries
BEVERAGE
Strawberry Banana Yogurt Smoothie
MENUS OF CHANGE
JUNE 2014
159
FRITTATA WITH SAUTÉED MUSHROOMS
AND BLACK BEANS
Yield: 4 portions
Ingredients
Amounts
Eggs, large
Salt
Ground black pepper
Italian parsley, chopped
melted
For the filling
Shallots, minced
Mushroom mix (crimini, shiitake, and
white button), sliced
Tomato, peeled, diced
Rosemary, minced
Black beans, drained
Parmesan or pecorino, shaved
8
1
½
2
2
ea.
tsp.
tsp.
Tbsp.
Tbsp.
2 Tbsp.
2 Tbsp.
4 cups
1 ea.
2 tsp.
2 cups
2 oz.
Method
1. Beat the eggs with the salt, pepper, butter, and parsley until the whites combine with the
yolks, but short of homogeneity. Set aside.
2. Preheat an oven to 325°F. Heat the oil over a high heat in two 8-inch nonstick pans. When
hot add the shallots, sliced mushrooms, and tomato. Toss the pans briefly to warm these
ingredients, add the rosemary, and sauté until the mushrooms are soft and have released
most of their liquid.
3. Divide the egg mixture in half and add to the pan immediately; give the eggs a good stir.
Add the black beans and the cheese to the pans and stir again. Lower the heat to medium
low and slowly cook the frittata on the one side.
4. Place the pans in the preheated oven and cook for 10 minutes, or until the center is set.
5. Remove from the oven and cool slightly. Invert the frittatas onto a large plate and cut into
serving portions. Serve warm.
MENUS OF CHANGE
JUNE 2014
160
TURKEY MUSHROOM SAUSAGE WITH
MICRO GREENS AND PICKLED RED ONIONS
Yield: 40 portions
Ingredients
Amounts
Ground turkey
6
Roasted Mushroom Base (recipe follows) 3
Nutmeg
1
Allspice
1
Clove
½
Cayenne
½
Garlic powder
1
Flat-leaf parsley, chopped fine
½
Thyme, chopped fine
1
Garlic, minced
2
Salt
4
Ground black pepper
3
Microgreens
Citrus pickled red onions (prepared)
lb.
lb.
tsp.
tsp.
tsp.
tsp.
tsp.
cup
Tbsp.
Tbsp.
tsp.
tsp.
as needed
as needed
Method
1. Mix all ingredients and let sit for at least one hour before forming into patties or put into
casings.
2. When plating, garnish with some pickled onions tossed with a little micro greens.
MENUS OF CHANGE
JUNE 2014
161
ROASTED MUSHROOM BASE
Ingredients
Amounts
Olive oil
Crimini mushrooms, diced ¼”
Kosher salt
Ground black pepper
Mushroom powder
½
2
½
¼
1
cup
lb.
tsp.
tsp.
tsp.
Method
1. Preheat the oven to 400°F.
2. In a large bowl, combine the oil, diced mushrooms, salt, and pepper; toss to combine.
3. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in an
even layer to ensure even roasting. Place in the preheated oven and roast for 15 minutes,
stirring every 5 minutes to ensure even browning. Remove and cool. Process briefly in a
food processor until chopped fine but with some small pieces left. Add the mushroom
powder and incorporate thoroughly. Use this base for the mushroom turkey burger.
MENUS OF CHANGE
JUNE 2014
162
STEEL CUT OATMEAL
Yield: 3 (1 cup) portions
Ingredients
Amounts
Water
Cinnamon, ground
Salt
Steel cut oats (not quick cooking, can
be found in natural foods section)
Dried blueberries
Vanilla extract
Milk, not butter, sweetener, for
topping (optional)
3¼
¼
¼
1
cups
tsp.
tsp.
cup
½ cup
½ tsp.
Toppings
Peanuts
Pistachios
Walnuts
Almonds
Fresh berries
Warm honey
Method
1. Coat the bowl of a slow cooker with cooking oil spray. Add water, then sprinkle in
cinnamon, salt, oats, blueberries, and vanilla. Cover and cook on low for 6 to 8 hours.
2. Serve with bowls or toppings on the side
MENUS OF CHANGE
JUNE 2014
163
MOSTARDA WITH MANCHEGO
AND WHOLE GRAIN CROSTINI
Yield: 1 quart
Ingredients
Amounts
Pears
Water
Red wine, dry
Sugar
Dried fruit, raisins, apricots, currants
figs, blueberries
White wine
Honey
Dry mustard
Mustard seeds, toasted lightly
Manchego cheese, sliced
Whole grain crostini
2
2
½
½
2½
½
¼
1
2
to
as
as
cups
cups
cup
cup
cups
cup
cup
Tbsp.
tsp.
taste
needed
needed
Method
1. Bring all ingredients except salt and pepper to a boil in a large pot.
2. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 3 hours.
3. Let cool slightly. Refrigerate overnight.
4. Purée half the fruit mixture in a food processor until smooth then stir purée back into fruit
mixture, and season with salt and pepper.
MENUS OF CHANGE
JUNE 2014
164
PEANUT RASPBERRY SCONES
Ingredients
Amounts
Whole wheat flour
All-purpose flour
Peanut flour
Baking powder
Salt
Sugar
Raspberries or strawberries, frozen
Cream
Coarse sugar, for garnish
8
6
5
1¾
¾
5
5
1
oz.
oz.
oz.
Tbsp.
tsp.
oz.
oz.
pt.
Method
1. In a mixer, blend all dry ingredients together with a paddle in the 20-quart bowl.
2. Add frozen fruit.
3. Add cream and mix just until combined.
4. Divide into 2 equal pieces and shape into 10-inch circles; chill.
5. Cut into 10 wedges, brush with milk, and sprinkle with coarse sugar.
6. Bake at 375°F for about 20 minutes.
MENUS OF CHANGE
JUNE 2014
165
MINI WHOLE WHEAT BANANA, DATE,
AND WALNUT MUFFINS
Yield: 120 muffins
Ingredients
Amounts
Whole wheat flour
Sugar
Old fashioned oats or quick oats
Baking powder
Ground cinnamon
Bananas, mashed, about 3
Eggs
Yogurt, plain, lowfat
Country Crock Simply Delicious
Spread, melted
Vanilla extract
Walnuts, coarsely chopped
Dates, pitted, chopped
10
3¾
2½
5
2.5
6¼
10
3¾
1¾
cups
cups
cups
tsp.
tsp.
cups
ea.
cups
cups
5 tsp.
1¾ cups
3¾ cups
Method
1. Preheat the oven to 350°F. Line the muffin tins with paper liners.
2. When the oven reaches temperature, place walnuts 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 butter, walnut oil, brown sugar, egg, and the
yogurt. Whisk to combine, and then stir in the mashed banana and the toasted, chopped
walnuts.
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.
Note: These are 100% whole wheat muffins. The yogurt helps develop the delicate texture and
the toasted walnuts and walnut oil provide an appealing flavor and texture. If you don’t have
walnut oil you can use canola oil.
Nutrition Information (per muffin)
Calories: 193 ⁄ Protein: 4 g ⁄ Carbohydrate: 21 g ⁄ Fiber: 2.5 g
Saturated fat: 1 g ⁄ Polyunsaturated fat: 6 g ⁄ Monounsaturated fat: 4 g
Trans fat: 0 g ⁄ Cholesterol: 10 mg ⁄ Sodium: 108 mg / Potassium: 204 mg
Source: Unilever Food Solutions, as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
166
STRAWBERRY BANANA SMOOTHIE
Yield: 17 portions, ½ cup portions
Ingredients
Amounts
Strawberries, whole, frozen
French vanilla yogurt, nonfat, frozen
Orange juice, 100%
Banana, medium, fresh, sliced
1¾
2
3
1
cups
cups
cups
¾
cup
Method
1. Place all the ingredients in a blender. Process until smooth.
2. Pour blended smoothie mixture into serving cups and place lids on top.
Source: Chartwell School Dining Services,
as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MENUS OF CHANGE
JUNE 2014
167
MORNING BREAK
Vegetable Jardiniere Crostini
Sponsored by Changing Tastes
MENUS OF CHANGE
JUNE 2014
168
VEGETABLE JARDINIÈRE CROSTINI
Ingredients
Amounts
Vegetables, firm, finely chopped
(kohlrabi, sweet turnips, carrots,
fennel, cauliflower, or beets)
Capers, rinsed
White wine vinegar
Sugar
Salt
Garlic, chopped
Oregano, dried
Aleppo pepper
Whole grain baguettes
4 cups
¼ cup
1 cup
pinch
1½ tsp.
1 tsp
2 Tbsp.
to taste
½ cup
2 ea.
Method
1. Blanch the vegetables in boiling, salted water for about 3 minutes, or until just tender. Cool
by running a little cold water over them.
2. Toss the vegetables with the vinegar, capers, oregano, garlic, and chilies in a large glass or
stainless steel bowl. Let them sit for 1 hour and drain.
3. Squeeze any excess vinegar out of them and toss them in the olive oil and re-season them
with salt.
Note: Fry these pickles in butter and use them as a topping for crostini or grilled bread or serve
them with bean plaki (fresh shell beans cooked in a simple tomato sauce with brown butter).
Source: Ana Sortun, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
169
MORNING DEMONSTRATIONS
MENUS OF CHANGE
JUNE 2014
170
FUSILLI WITH CORN SAUCE
Yield: 1 portion
Ingredients
Amounts
Fusilli or farfalle, whole wheat,
or other curly pasta
Corn, ear, fresh
Onion, large, chopped (about ¾ cup)
Garlic clove, thinly sliced
Pecorino Romano, freshly grated
Sea salt
Ground black pepper
Basil leaves, fresh, chiffonade
3 oz.
2
1
½
1
2
to
to
4
ea.
Tbsp.
ea.
ea.
Tbsp.
taste
taste
ea.
Method
1. Bring a large pot of salted water to a boil and cook the pasta until it is al dente.
2. While the pasta is cooking, shuck the corn and rinse it under running water, removing as
many of the silks as you can with your hands. Rub one of the ears over a coarse grater set
over a bowl to catch the milk and pulp. Cut the kernels off the other cob with a knife; keep
the whole kernels separate from the milk and pulp.
3. Pour the oil into a large skillet set over medium heat. When the oil starts to shimmer, add
the onion and garlic and sauté until tender. Add the corn kernels and sauté for just a few
minutes, until the corn softens slightly and brightens in color. Stir in the corn milk and pulp
and turn off the heat. Cover to keep warm.
4. When the pasta is al dente, drain it (reserving ½ cup of the pasta water) and add it to the
skillet with the corn sauce. Toss to combine, adding a little pasta water if the sauce needs
loosening. Stir in the cheese, then taste, and add salt as needed and grind in plenty of fresh
black pepper. Stir in the basil, scoop everything into a bowl, and eat.
Note: When the corn is in peak season, I want to cook something that showcases corn’s
beautiful sweet flavor. This pasta recipe was inspired by the Southern tradition of creamed
corn, which is made by getting that gorgeous milky pulp out of the corn (rather than adding
cream to it), so that’s what I do here. Combined with whole wheat pasta, fresh basil, and
Pecorino cheese, the barely cooked corn sings a song of summer. If you feel like making this in
the winter, I have one word for you: do not.
Source: Adapted from Eat Your Vegetables: Bold Recipes for the Single Cook, by Joe Yonan. (Ten Speed, 2013),
as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
171
PASTA WITH SQUASH AND MISO
Yield: 1 portion
Ingredients
Amounts
Pumpkin seeds, unsalted, shelled
Butternut squash, small (12 to 16 oz.)
Sea salt
Rigatoni, paccheri, or
other large, tubular dried pasta
Onion, very small, chopped
or shallot lobe, large
Miso, red
Parmigiano-Reggiano, grated
1
1
to
2
Tbsp.
ea.
taste
oz.
1 tsp.
1 ea.
2 tsp.
2 Tbsp.
Method
1. Sprinkle the pumpkin seeds into a small skillet over medium-high heat. Cook, shaking the
pan frequently, until the pumpkin seeds get golden brown in spots, turn fragrant, and start
to pop (really!), a few minutes. Immediately transfer them to a plate to cool; if you leave
them to cool in the pan, they can burn.
2. Preheat the oven to 400°F. Line a baking dish with aluminum foil, set the squash on it, and
use a knife to poke several holes on every side of the squash. Roast it until a fork inserted
into the flesh encounters no resistance, 45 minutes to an hour. Let cool. (Or first microwave
the squash, after piercing it several times, on high for 3 minutes, then transfer it to the
baking dish, and roast for 25 to 35 minutes, until tender.) When the squash is cool enough to
handle, cut it in half lengthwise and scoop out and discard the seeds and stringy matter. Use
a spoon to remove the flesh from the skin; discard the skin. Reserve ½ cup of the flesh for
this dish and refrigerate the remainder in an airtight container for up to 5 days, or freeze for
up to 6 months.
3. Meanwhile, bring a large saucepan of salted water to a boil over medium-high heat. Add
the pasta and cook according to the package directions, then drain (reserving ½ cup of the
pasta water), and transfer it to a serving bowl.
4. In a small skillet over medium heat, heat the oil until it shimmers. Add the onion or shallot
and sauté until it is soft and translucent. Add the miso, the ½ cup of squash flesh, and ½ cup
of the reserved pasta cooking water, stirring to combine. Cook briefly just to let the flavors
meld. Season with salt to taste; thin if needed with more pasta water.
5. Spoon the sauce over the pasta, tossing gently to work some of the sauce inside the pasta.
Sprinkle with the pumpkin seeds and the parmigiano-reggiano, and eat.
Note: Miso adds depth to roasted squash; here they make a quick pasta sauce (even quicker if
you give the squash a head start in the microwave). Because you can’t find squash much
smaller than this, you’ll end up with more squash flesh than you need for this recipe; refrigerate
or freeze it and use it another time as the basis for a soup or side dish.
as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
172
SUNSHINE SMOOTHIE
Yield: Two 12-ounce portions
Ingredients
Amounts
Greek Yogurt (2% fat)
Fruit, frozen, small pieces,
(peaches, pineapple, mango)
Orange mango juice (100% juice)
Ice
½ cup
½ cup
1 cup
2 cups
Method
1. Combine all ingredients in blending pitcher.
2. Place lid on pitcher and blend using blendtec stealth program 1.
3. Serve.
Source: Jeff Miller, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
173
VEGETABLE BURRITO
Yield: 8 portions (with 3½ ounces of filling for an 8-inch tortilla)
Ingredients
Amounts
Eggs, whole, 10 ea., scrambled
in Tbsp. butter
Corn, roasted
Black beans
Red peppers, roasted, diced
Green peppers, roasted, diced
Pepper Jack cheese
Monterey Jack cheese
Sweet potato, roasted, diced
Chipotle
Multi grain tortilla, 9”
15 oz.
3
1.35
.7
.7
2
2
3
.25
8
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
ea.
Method
1. Soak dry black beans overnight in double the water. The next day drain the water and put
the beans in a pot with 2 to 3 times the water and cook for 30 minutes, or until beans are
tender. Drain any excess water (canned black beans work as well).
2. Preheat oven to 350°F. Peel and dice sweet potato into a ¼-inch dice. Lightly coat red and
green peppers, corn, and sweet potato with a neutral oil and oven roast for approximately
10 minutes, or until the vegetables get a roasted color and are cooked through.
3. Put hot peppers in a paper bag or cover in a bowl with plastic wrap to steam. Cool and peel
the peppers and deseed. Dice peppers, and remove corn from cob.
4. Soak 3 to 4 dry chipotle peppers in warm water until soft. Once soft, chop into a paste.
5. Crack the eggs into a mixing bowl, whisk until the eggs are blended.
6. In a nonstick pan, heat the veggies and chipotle, once heated, add the egg mixture and cook
egg mixture until cooked.
7. Fold in cheese, then divide into 8 equal portions onto multigrain tortillas and roll into a
burrito.
Source: Jeff Miller, as presented at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
174
GREENS WITH YOGURT
CACIK
Yield: 4 cups
Ingredients
Amounts
Scallions, roughly chopped
Bok choy, leaves and stalks, blanched
Spinach, fresh, blanched
Dill, fresh, chopped
Parsley, curly, rough chopped
Mint, finely chopped
Yogurt, Greek-style, thick
Lemon, juice of
Spearmint, dried
1
1
1
2
½
2
2
3
2
½
1
to
bu.
cup
cup
Tbsp.
cup
Tbsp.
Tbsp.
cups
ea.
ea.
Tbsp.
taste
Method
1. In a small mixing bowl, stir the garlic and the lemon juice until combined. Let stand for 10
minutes.
2. Stir in the yogurt and season well with salt and pepper.
3. Combine the yogurt with the greens and re-season.
4. Fold in chopped vegetables and top with shredded romaine.
Note: Cacik translates to anything or everything green with thick garlicky yogurt. You can add
anything else green that you like or that is seasonal. Other good fall/winter options are Brussels
sprout leaves or thinly sliced sautéed leeks.
MENUS OF CHANGE
JUNE 2014
175
SPICY TARATOR SAUCE WITH
WALNUTS, CHILES, AND SPICES
Yield: 2 cups
Ingredients
Amounts
Garlic, peeled
(at least 12 cloves total)
Cilantro, fresh, stems discarded,
leaves roughly chopped
Walnut, halves
(can add pine nuts or pistachios)
Jalapeños, small
Lemon juice
Cumin, ground
Coriander, ground
Tahini, or more as needed
Water, or more as needed
Extra-virgin olive oil, or more as
needed
1 hd.
1 bu.
1 cup
2
¾
1
1
1
½
to
½
ea.
cup
Tbsp.
tsp.
cup
cup
taste
cup
Method
1. Place the garlic in a food processor and chop until very fine. Add the walnuts and cilantro
and continue to grind until you have a very coarse “pesto.”
2. Add chilies, lemon, spices, tahini, water, salt, and olive oil and continue to process until the
sauce is smooth (with a little texture) or creamy.
MENUS OF CHANGE
JUNE 2014
176
SPRING VEGETABLE, PISTACHIO,
AND CHICKPEA KIBBEH
Ingredients
Amounts
Bulgur wheat, fine
1
White onion or spring onion,
½
finely chopped
Garlic clove, finely minced
1-2
Nutmeg, grated
Red pepper paste, Turkish
1
Aleppo pepper
½
3
1
Mint, fresh, chopped
1
Chickpeas, cooked
½
Pistachio, coarsely chopped
2
Mixed green vegetables, finely chopped 2
(green beans, green garlic, zucchini,
spinach, fresh favas, peas, pea greens)
Yogurt, thick, Greek
1
Lemon juice
1
cup
ea.
ea.
dash
tsp.
tsp.
Tbsp.
Tbsp.
Tbsp.
cup
Tbsp.
cups
cup
Tbsp.
Method
1. Soak the bulgur in very hot (boiling) water for 5 minutes and then drain. Mix the bulgur,
chickpeas, onion, garlic, pepper paste, nutmeg, Aleppo, parsley, mint, and 2 tablespoons of
olive oil. Knead in the pistachios and the chopped vegetables and season with salt to taste.
The mixture should stick together and form a vegetable dumpling.
2. Mix the lemon, yogurt, and remaining olive oil with a whisk and season it with salt to taste
(I like to add dried spearmint to this to make it sweeter, about 1 teaspoon).
3. Form the kibbeh into dumplings or pan-fry them in olive oil, if you want to serve them hot.
Serve with yogurt sauce and pita bread
MENUS OF CHANGE
JUNE 2014
177
JARDINIÈRE AND BROWN BUTTER
Ingredients
Amounts
Vegetables, firm, finely chopped
(kohlrabi, sweet turnips, carrots,
fennel, cauliflower, or beets)
Capers, rinsed
White wine vinegar
Sugar
Salt
Garlic, chopped
Oregano, dried
Aleppo pepper
4 cups
¼ cup
1 cup
pinch
1½ tsp.
1 tsp
2 Tbsp.
to taste
½ cup
Method
1. Blanch the vegetables in boiling, salted water for about 3 minutes, or until just tender. Cool
by running a little cold water over them.
2. Toss the vegetables with the vinegar, capers, oregano, garlic, and chilies in a large glass or
stainless steel bowl. Let them sit for 1 hour and drain.
3. Squeeze any excess vinegar out of them and toss them in the olive oil and re-season them
with salt.
Note: Fry these pickles in butter and use them as a topping for crostini or grilled bread or serve
them with bean plaki (fresh shell beans cooked in a simple tomato sauce with brown butter).
MENUS OF CHANGE
JUNE 2014
178
CLOSING LUNCH
SPONSORED BY: CHOBANI AND CHANGING TASTES
FAMILY-STYLE
Spicy Tarator Sauce with Walnuts, Tahini, Chiles, and Spices
Greens with Yogurt
Cacik
Toasted Walnut Green Sauce
Whole Wheat Pita Chips
BUFFET
Baby Spinach, Roasted Plum Tomatoes, Shaved Fennel,
Kalamata Olives, and Lemon Herb Vinaigrette
Fusilli with Corn Sauce
Pistachio Kibbeh with Chickpeas, Vegetables, and Lemon Yogurt Sauce
Whole Grain Lasagna with Beef and Mushroom Blend
Peanut Crusted Alaskan King Salmon with Green Goddess Dressing
Summer Cucumber and Yogurt Gazpacho
PLATED DESSERT
Flourless Chocolate Torte with Greek Yogurt Sauce and Fresh Berries
BEVERAGE
Pomegranate Mint and Lime Agua Fresca
MENUS OF CHANGE
JUNE 2014
179
SPICY TARTAR SAUCE WITH WALNUTS,
TAHINI, CHILES, AND SPICES
Yield: 2 cups
Ingredients
Amounts
Garlic, peeled
(at least 12 cloves total)
Cilantro, fresh, stems discarded,
leaves roughly chopped
Walnut, halves
Jalapeños, small
Lemon juice
Cumin, ground
Coriander, ground
Tahini
Water
1 hd.
1 bu.
1
2
¾
1
1
1
½
to
½
cup
ea.
cup
Tbsp.
tsp.
cup (or more as needed)
taste
Method
1. Place the garlic in a food processor and chop until very fine. Add the walnuts and cilantro
and continue to grind until you have a very coarse “pesto.”
2. Add chilies, lemon, spices, tahini, water, salt, and olive oil and continue to process until the
sauce is smooth (with a little texture) or creamy.
Source: Ana Sortun, as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
180
GREENS WITH YOGURT
CACIK
Yield: 4 cups
Ingredients
Amounts
Scallions, roughly chopped
Bok choy, leaves and stalks, blanched
Spinach, fresh, blanched
Dill, fresh, chopped
Parsley, curly, rough chopped
Mint, finely chopped
Chobani Greek Yogurt
Lemon, juice of
Spearmint, dried
1
1
1
2
½
2
2
3
2
½
1
to
bu.
cup
cup
Tbsp.
cup
Tbsp.
Tbsp.
cups
ea.
ea.
Tbsp.
taste
Method
1. In a small mixing bowl, stir the garlic and the lemon juice until combined. Let stand for 10
minutes.
2. Stir in the Greek yogurt and season well with salt and pepper.
3. Combine the Greek yogurt with the greens and re-season.
4. Fold in chopped vegetables and top with shredded romaine.
Note: Cacik translates to anything or everything green with thick garlicky yogurt. You can add
anything else green that you like or that is seasonal. Other good fall/winter options are Brussels
sprout leaves or thinly sliced sautéed leeks.
MENUS OF CHANGE
JUNE 2014
181
TOASTED WALNUT GREEN SAUCE
Yield: 2 cups
Ingredients
Amounts
Herbs, fresh, mixed
chives, chervil, dill, parsley,
or tarragon
Greens, spicy, mixed,
(e.g. watercress, sorrel, or dandelion)
Spinach leaves, baby
Walnut halves, toasted
Buttermilk, well-shaken
Chobani Greek Yogurt, low-fat, plain
Dijon mustard
Walnut oil or olive oil
Lemon, juice of
Kosher salt
2 oz.
2 oz.
1
1
¾
½
1
2
2
1
oz.
cup
cup
cup
Tbsp.
tsp.
tsp.
tsp.
Method
1. Combine all ingredients in a food processor and process until smooth. Taste and adjust
seasoning as desired. Chill for at least 1 hour before using.
Note: Sauce will last up to 4 days when refrigerated in an airtight container. (You will have
extra sauce—use it as a dip with raw vegetables, on an omelet, served with boiled potatoes, on a
sandwich, or to top other seafood or poultry dishes.
Packed with loads of nutty walnut and herb flavors, this green sauce adds a burst of bright
spring flavors to anything it’s paired with. Also, it’s extremely versatile, working as well with
this pan-roasted trout as it would as a sandwich spread or with crisp seasonal vegetables for a
simple dip.
MENUS OF CHANGE
JUNE 2014
182
FUSILLI WITH CORN SAUCE
Yield: 1 portion
Ingredients
Amounts
Fusilli or farfalle, whole wheat,
or other curly pasta
Corn, ear, fresh
Onion, large, chopped (about ¾ cup)
Garlic clove, thinly sliced
Pecorino Romano, freshly grated
Sea salt
Ground black pepper
Basil leaves, fresh, chiffonade
3 oz.
2
1
½
1
2
to
to
4
ea.
Tbsp.
ea.
ea.
Tbsp.
taste
taste
ea.
Method
1. Bring a large pot of salted water to a boil and cook the pasta until it is al dente.
2. While the pasta is cooking, shuck the corn and rinse it under running water, removing as
many of the silks as you can with your hands. Rub one of the ears over a coarse grater set
over a bowl to catch the milk and pulp. Cut the kernels off the other cob with a knife; keep
the whole kernels separate from the milk and pulp.
3. Pour the oil into a large skillet set over medium heat. When the oil starts to shimmer, add
the onion and garlic and sauté until tender. Add the corn kernels and sauté for just a few
minutes, until the corn softens slightly and brightens in color. Stir in the corn milk and pulp
and turn off the heat. Cover to keep warm.
4. When the pasta is al dente, drain it (reserving ½ cup of the pasta water) and add it to the
skillet with the corn sauce. Toss to combine, adding a little pasta water if the sauce needs
loosening. Stir in the cheese, then taste, and add salt as needed and grind in plenty of fresh
black pepper. Stir in the basil, scoop everything into a bowl, and eat.
Note: When the corn is in peak season, I want to cook something that showcases corn’s
beautiful sweet flavor. This pasta recipe was inspired by the Southern tradition of creamed
corn, which is made by getting that gorgeous milky pulp out of the corn (rather than adding
cream to it), so that’s what I do here. Combined with whole wheat pasta, fresh basil, and
Pecorino cheese, the barely cooked corn sings a song of summer. If you feel like making this in
the winter, I have one word for you: don’t.
as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
183
PISTACHIO KIBBEH WITH CHICKPEAS,
VEGETABLES, AND LEMON YOGURT SAUCE
Ingredients
Amounts
Bulgur wheat, fine
1
White onion or spring onion,
½
finely chopped
Garlic clove, finely minced
1-2
Nutmeg, grated
Red pepper paste, Turkish
1
Aleppo pepper
½
3
1
Mint, fresh, chopped
1
Chickpeas, cooked
½
Pistachio, coarsely chopped
2
Mixed green vegetables, finely chopped 2
(green beans, green garlic, zucchini,
spinach, fresh favas, peas, pea greens)
Chobani Greek Yogurt
1
Lemon juice
1
cup
ea.
ea.
dash
tsp.
tsp.
Tbsp.
Tbsp.
Tbsp.
cup
Tbsp.
cups
cup
Tbsp.
Method
1. Soak the bulgur in very hot (boiling) water for 5 minutes and then drain. Mix the bulgur,
chickpeas, onion, garlic, pepper paste, nutmeg, Aleppo, parsley, mint, and 2 tablespoons of
olive oil. Knead in the pistachios and the chopped vegetables and season with salt to taste.
The mixture should stick together and form a vegetable dumpling.
2. Mix the lemon, yogurt, and remaining olive oil with a whisk and season it with salt to taste
(I like to add dried spearmint to this to make it sweeter, about 1 teaspoon).
3. Form the kibbeh into dumplings or pan-fry them in olive oil, if you want to serve them hot.
Serve with yogurt sauce and pita bread
MENUS OF CHANGE
JUNE 2014
184
HARVARD’S BEEF LASAGNA
Ingredients
Amounts
Sauce
Beef, chuck, ground,
Mushrooms, white, diced
Onions, ¼” diced
Carrots, diced
Celery, diced
Garlic, roasted
Parsley, chopped
Basil, chopped
Kosher salt
Ground black pepper
15
6½
3¼
1½
1½
¼
¾
½
¼
¼
Lasagna
Harvard’s Marinara Sauce
(recipe follows)
Tomato puree
Lasagna sheets, pre-cooked
8½ x 10 inch (4 oz. each)
Mozzarella cheese, shredded
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
tsp.
tsp.
3⅓ cup
6 oz.
4 ea.
4 oz.
Method
1. For the sauce: Cook beef in hot pan, and drain fat.
2. Add onions, celery, carrots, and mushrooms and cook for 6 minutes. Add garlic, tomato
puree, and tomato paste and cook gently for 10 minutes. Add parsley and basil, and salt and
pepper.
3. For the lasagna: Spray dish with canola oil.
4. Divide sauce into 3 equal amounts.
5. Place one sheet of pasta in dish. Then place ⅓ sauce repeat until all 4 sheets are used. Place
grated cheese on top.
6. Cover with foil and bake at 350°F for 45 minutes.
7. Garnish with chopped parsley and serve with marinara sauce.
Source: Martin Breslin, as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
185
HARVARD’S MARINARA SAUCE
Ingredients
Amounts
Plum tomatoes, stewed, 14.5 oz. can
Onions, finely diced
Tomato paste
Oregano, chopped
Parsley, chopped
Olive oil
Kosher salt
Ground black pepper
2
6
6
3
½
1
7
¼
¼
ea.
oz.
oz.
ea.
oz.
oz.
Tbsp.
tsp.
tsp.
Method
1. Sweat onions in 2 ounces of olive oil for 5 minutes without color.
2. In a food processor, blend plum tomatoes, tomato paste, garlic, oregano, parsley, remaining
olive oil, and blend.
3. Add mixture to onions and simmer for 1 hour on low heat.
4. Serve.
Source: Martin Breslin, as served at the 2014 Menus of Change conference.
MENUS OF CHANGE
JUNE 2014
186
PEANUT-CRUSTED ALASKA KING SALMON
WITH GREEN GODDESS DRESSING
Yield: 6 portions
Ingredients
Amounts
Alaska King Salmon fillets, 3 oz. each
Lemon, juice of
Salt and cracked pepper
White wine
6
1
to
½
ea.
ea.
taste
cup
Crust
Peanuts, toasted
Panko bread crumbs
Orange, zest
Parsley, chopped
Garlic, minced
Salt and cracked pepper
¾
¾
1
2
2
2
to
cup
cup
ea.
Tbsp.
cloves
Tbsp.
taste
Green Goddess Dressing (recipe
follows)
as needed
Method
1. Preheat the oven to 450°F. Sprinkle the fish with lemon juice and season with salt and
freshly ground black pepper.
2. Chop the peanuts fine, but not to a powder or a paste. Mix the nuts with bread crumbs,
orange zest, parsley, garlic and stir in the olive oil. There should be only enough oil so that if
you squeeze this mixture tightly in your fist it will hold loosely together. Taste and season
the crumbs with salt and pepper to your taste
3. Sprinkle each salmon steak with 1/6 of the crumb mixture and press it lightly into the fish.
Place the fish into a sauté pan large enough to accommodate the fish. Pour the white wine
into the bottom of the pan to keep the fish moist as it roasts. Roast the fish in the preheated
oven until the topping is golden and the fish is just cooked through.
4. Transfer the fish to a plate and serve with your favorite grilled vegetables and green
goddess dressing.
MENUS OF CHANGE
JUNE 2014
187
GREEN GODDESS DRESSING
Ingredients
Amounts
Shallot
Garlic clove
White wine vinegar
Lemon
Lime
Anchovies, salt-packed
Avocado, Hass, ripe
Chobani Greek yogurt
Flat-leaf parsley, chopped
Tarragon, chopped
Cilantro, chopped
Basil, chopped
Thyme, chopped
Salt and pepper
1
1
2
½
½
1-2
1
2
½
3
2
2
1
½
to
ea.
ea.
Tbsp.
ea.
ea.
ea.
ea.
Tbsp.
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
tsp.
taste
Method
1. Peel and finely chop the shallot and garlic and macerate in 2 to 3 tablespoon of white wine
vinegar, a big squeeze of lemon, and a smaller one of lime.
2. Add the anchovy, rinsed, boned, and very finely chopped or mashed, and the flesh of the
avocado. Mash together with a fork. Whisking or stirring with a wooden spoon, gradually
incorporate the olive oil and yogurt – as if you were making a thin mayonnaise. Flavor with
the herbs.
3. Taste and adjust the seasoning to your taste, the dressing probably will need salt and
pepper.
Source: Adapted from Chez Panisse Vegetables, by Patricia Curtan (1996)
MENUS OF CHANGE
JUNE 2014
188
POMEGRANATE MINT AND LIME AGUA FRESCA
Yield: 1 gallon
Ingredients
Amounts
Pomegranate concentrate
Cucumber, hot house, sliced ¼”
Lemons, sliced ¼”
Orange, sliced ¼”
Limes, sliced ¼”
Mint or lemon verbena leaves
Mineral water
½
1
2
1
3
20
1¼
cup
ea.
ea.
ea.
ea.
ea.
gal.
Method
1. In a clear glass gallon container, half filled with ice cubes, add the cucumber and citrus
slices and muddle lightly to begin the release of flavor. The slices should not be broken or
mashed as the whole slices are an important component of the look of the finished refresher.
Bruise the herb leaves lightly and add these to the container and top with still mineral
water.
2. Add pomegranate concentrate and stir all together and allow the water to chill and the
flavors to mingle, about 20 minutes. Serve cold.
Note: While some like to sweeten this water, it is at its best without any added sugar. Although
subtle, the flavor is distinctive and to my mind, more refreshing than plain water given the
bright zing of citrus, the astringency of cucumber, and the aroma of the fresh herbs.
Source: Bill Briwa, as presented at the 2013 Worlds of Healthy Flavors conference.
MENUS OF CHANGE
JUNE 2014
189
RECIPE INDEX
A
F
Alaskan King Salmon with Tomato, Olive, and
Farinatta Crepes ..................................................... 109
Fennel Relish ...................................................... 89
Alaskan Weathervane Scallops with Fermented
Farro ...................................................................... 143
Farro, Mushroom, and Peanut Burger ................... 128
Cabbage and Carrots
Fava-Walnut Pesto ................................................... 74
Curtido ................................................................ 90
Frittata with Sautéed Mushrooms and Black Beans
Artichoke Oysters .................................................. 137
.......................................................................... 160
Avocado Fries ........................................................ 155
Fusilli with Corn Sauce ................................. 171, 183
C
G
Cabbage Slaw with Lime, Chiles, and Peanuts...... 131
Green Goddess Dressing ....................................... 188
California Hash with Padron Peppers, Pulled Turkey,
Greens with Yogurt
and Sweet Potatoes with Grape Tomatoes and
Cacik ......................................................... 175, 181
Poached Eggs ...................................................... 95
Grilled Asparagus, Arugula, and Cherry Tomato
Carrot Purée ........................................................... 144
Salad with Toasted Pistachios and Dijon Apple
Chicken and Kalamata Olive Whole Wheat Pita with
Cider ................................................................. 114
Greek Vinaigrette .............................................. 157
Chobani Bar ........................................................... 147
Grilled Mackerel with Walnut Agrodolce ............... 85
H
Chopped Salad of Corn, Tomatoes, Peppers, Jicama,
Avocado, Black Beans and Smoked Peanuts .... 149
Harvard’s Beef and Mushroom Bolognese Sauce . 125
Harvard’s Beef and Mushroom Lasagna ............... 123
Citrus Almond Cake with Fresh Berry ‘Salad’ and
Pomegranate Ice Cream .................................... 119
Harvard’s Beef Lasagna ........................................ 185
Harvard’s Marinara Sauce ............................. 124, 186
Citrus and Dill Cured Alaskan Black Cod with
Grilled Asparagus ............................................... 88
Citrus Salad with Spring Greens, Feta, Dates, and
J
Jardinière and Brown Butter .................................. 178
Hellmann’s Balsamic Vinaigrette with
Pomegranate ..................................................... 111
K
Kale Salad with Squash, Almonds, Cheddar, POM
E
Arils, and Lemon Vinaigrette ........................... 112
East and West Lobster Roll on Mini Whole Grain
Kale Salad with Walnuts, Cheddar, and Lemon
Buns with Arugula and Cherry Tomatoes ........... 83
Eggplant Chicken .................................................. 106
Eggplant Chicken with Cavatappi Pasta and San
Vinaigrette ........................................................ 140
Kale, Apple, Pancetta, and Walnut Salad with
Creamy Walnut Dressing .................................... 86
Marzano Tomato Sauce .................................... 117
MENUS OF CHANGE
JUNE 2014
190
Savory Bacon Cream ............................................... 82
L
Light Citrus Green Tea-Mayo Dressing .................. 79
Seafood Cioppino with Halibut, Spot Prawns, Razor
Clams, Mussels, and Oysters Simmered in a Rich
M
Tomato Broth, served with Grilled Multigrain
Toasts ................................................................ 102
Mediterranean Herb and Almond Crusted Black Cod
with Orange Salad ............................................. 115
Skillet of Roasted Mushrooms and Tomato-Stuffed
Peppers with Garlic and Fresh Thyme .............. 104
Mini Whole Wheat Banana, Date, and Walnut
Muffins ............................................................. 166
Smoked Carrot with Farro, Poached Raisins, Herbs,
and Toasted Walnuts ......................................... 141
Morel Mushroom Cappuccino Soup with Savory
Bacon Cream and Pimentón Mushroom Crisps .. 80
Smoked Peanuts ..................................................... 150
Smoked Salmon ....................................................... 97
Mostarda with Manchego and Whole Grain Crostini
.......................................................................... 164
Spicy Tarator Sauce with Walnuts, Chiles, and Spices
Mushroom Ketchup ............................................... 153
.......................................................................... 176
Mushroom Mayo ................................................... 154
Spicy Tartar Sauce with Walnuts, Tahini, Chiles, and
Spices ................................................................ 180
O
Spinach and Greek Yogurt Quiche with Whole
Oyster Mushrooms ................................................ 138
Wheat Crust ........................................................ 93
Spinach and Sweet Potato Patties .......................... 126
P
Pasta with Squash and Miso .................................. 172
Spring Asparagus Shaved Salad with Light Citrus
Lipton Green Tea-Mayo Dressing ...................... 78
Peanut Flax Seed Maple Granola ............................ 96
Peanut Raspberry Scones ....................................... 165
Spring Greens Salad with Valencia Oranges and
Roasted Salmon ................................................ 148
Peanut-Crusted Alaska King Salmon with Green
Goddess Dressing ............................................. 187
Spring Vegetable Bruschetta with Walnut-Fava Pesto
and Walnut Dukkah ............................................ 73
Pickled Shiitake Mushrooms ................................. 156
Spring Vegetable, Pistachio, and Chickpea Kibbeh
Pistachio Kibbeh with Chickpeas, Vegetables, and
.......................................................................... 177
Lemon Yogurt Sauce ........................................ 184
Poached Raisins ..................................................... 145
Pomegranate Mint and Lime Agua Fresca ............ 189
Portabello and Pimentón Crisps............................... 81
Steel Cut Oatmeal .................................................. 163
Strawberry Banana Smoothie ................................ 167
Stuffed Cabbage with Farro, Mushrooms, Chestnuts,
and Squash ........................................................ 121
R
Sunshine Smoothie ................................................ 173
Ravioli of Swiss Chard, Walnuts, and Ricotta ......... 84
Sweet Potato and Pea Cakes .................................. 127
Roasted Beet, Farro, and Walnut Salad with Honey
T
Dressing ............................................................ 134
Roasted Mushroom Base ....................................... 162
The Flip Mushroom Burger with Mushroom Mayo,
Mushroom Ketchup, served with Avocado Fries,
S
Applewood Bacon Barbeque Sauce & Sweet and
San Marzano Tomato Sauce .......................... 107, 118
Spicy Barbeque Sauce, and Pickled Shiitakes .. 151
MENUS OF CHANGE
JUNE 2014
191
Toasted Cumin....................................................... 132
Vietnamese Chicken Soup with Rice Noodles, Fresh
Toasted Pistachio, Farro, and Vegetable Salad with
Herbs, Crispy Fried Shallots, and Lime ............ 105
Blueberries and Sherry Vinaigrette ................... 113
W
Toasted Walnut Green Sauce ................................. 182
Tomato, Onion, and Peanut Chutney ..................... 130
Walnut Date Smoothie ............................................. 75
Walnut Horchata ...................................................... 98
Tuna Burger with Chipotle Mayonnaise and Kelp
Salad ................................................................. 101
Walnut Milk............................................................. 76
Whole Grain Polenta with Pancetta, Shaved
Turkey Mushroom Sausage with Micro Greens and
Asparagus, and Aged Gouda............................. 136
Pickled Red Onions .......................................... 161
Whole Wheat Crust ................................................. 94
V
Y
Vegetable Burrito .................................................. 174
Vegetable Jardinière Crostini ................................ 169
Yellow Tomato Béarnaise ..................................... 139
Vegetable Quinoa and Walnut Salad ..................... 108
MENUS OF CHANGE
JUNE 2014
192
This course guide was developed using the resources of
The Culinary Institute of America.
File Name: 2014 Menus of Change Web Book.doc
Copyright © 2014
The Culinary Institute of America
All Rights Reserved
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.
MENUS OF CHANGE
JUNE 2014
193

Course Guide - Menus of Change

Transcription

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