TABLE OF - Menus of Change...Speaker: Greg Drescher (VP, Strategic Initiatives & Industry...

MENUS OF CHANGE 1 THE CULINARY INSTITUTE OF AMERICA® JUNE 2014 JOIN THE CONVERSATION AT #CIAMOC

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


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 business-friendly solutions to our obesity and healthcare crises—and challenges to the future of our global food security?


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

[email protected]


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/advisory-councils/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: Greg Drescher (VP, Strategic Initiatives & Industry Leadership, The Culinary Institute of America)

2:55 PM 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: Michel Nischan (CEO, Wholesome Wave)


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: Greg Drescher (VP, Strategic Initiatives & Industry Leadership, The Culinary Institute of America) 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


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: Arlin Wasserman (Founder and Partner, Changing Tastes and Chair of the Menus of Change Sustainable Business Leadership Council)

Presenters/ Panelists: Rob Bernard (Chief Environmental Strategist, Microsoft)

Kari Hamerschlag (Senior Program Manager, Friends of the Earth) Alan Miller (Principal Climate Change Specialist, World Bank)

10:00 AM Refreshment & Networking Break Pre-Assembly A

Sponsored by Alaska Seafood Marketing Institute

Sponsor Information Tables Pre-Assembly B Featuring the Bronze Level Sponsors


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: Arlin Wasserman (Founder and Partner, Changing Tastes and Chair of the Menus of Change Sustainable Business Leadership Council)

Speakers: 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


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: Sierra Clark, PhD (NYU, Food Studies) Leader: 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: Jane Black (Food Writer, Washington Post Columnist; editor and contributing author, 2014 Menus of Change Annual Report)

Speaker: Alan Miller (Principal Climate Change Specialist, World Bank)


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: Harvey Hartman (Founder and Chairman, The Hartman Group)

Speaker: 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: Arlin Wasserman (Founder and Partner, Changing Tastes and Chair of the Menus of Change Sustainable Business Leadership Council)

Presenters: 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)


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: Greg Drescher (VP, Strategic Initiatives & Industry Leadership, The Culinary Institute of America) 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 Refreshment & Networking Break Pre-Assembly A

Sponsored by the California Walnut Board Sponsor Information Tables Pre-Assembly B Featuring the Supporting Level Sponsors

3:00 PM Breakout Sessions, Block B Various Locations in the Charles Hotel


Breakout Session B1 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 focus on using less meat, sustainable seafood, legumes, nuts, and other sources of plant protein.


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: Lilian Cheung, DSC, RD (Director, Health Promotion & Communication, Harvard School of Public Health)

Experts: Christopher Gardner, PhD (Professor of Medicine, Stanford Prevention Research Center, Stanford University) Harvey Hartman (Founder and Chairman, The Hartman Group) Walter Willett, MD (Chair, Department of Nutrition, Harvard School of Public Health and Chair of the Menus of Change Scientific & Technical Advisory Council)


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: Cathy Jörin (Director of Special Projects and Planning, Strategic Initiatives, The Culinary Institute of America)

Leader: 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: Joe Yonan (Food/Travel Editor, The Washington Post) Speakers: 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: Christy Consler (SVP Human Resources and Corporate Social Responsibility, Jamba Juice)

Speaker: Richard Young (Senior Engineer and Director of Education, Food Service Technology Center)


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: Rafi Taherian, ‘95 (Executive Director, Yale Dining) Panelists: 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)

4:15 PM Breakout Sessions Conclude/Return to General Session IV


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: Eric Rimm, ScD (Associate Professor, Harvard School of Public Health)

Speakers: Walter Willett, MD (Chair, Department of Nutrition, Harvard School of Public Health and Chair of the Menus of Change Scientific & Technical Advisory Council)

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)

Panelists: 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)

6:15 PM Networking Reception Charles Courtyard

Featuring the Gold and Bronze Level Sponsors

7:15 PM Networking Reception Concludes

Enjoy dinner on your own.


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: Jim Prevor (Founder and Editor-in-Chief, Produce Business) Presenter/ Panelist: Jeffrey O’Hara (Agricultural Economist, Union of

Concerned Scientists) Panelists: 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)

10:00 AM Refreshment & Networking Break Pre-Assembly A

Sponsored by Changing Tastes


10:30 AM Breakout Sessions, Block C Various Locations in the Charles Hotel

Breakout Session C1 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 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 produce-focused menu items more delicious and appealing.


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: Scott Uehlein, ‘85 (VP of Food & Beverage, Canyon Ranch) Speaker: Jeffrey O’Hara (Agricultural Economist, Union of

Concerned Scientists)


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: Ken Toong (Executive Director of Auxiliary Enterprises, UMass Amherst)

Speaker: 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: Diana Simmons (Director of New Product Commercialization, Clif Bar & Company)

Speaker: Kevin Higar (Foodservice Research Consultant)


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: Sandy Todd Webster (Editor-In-Chief, IDEA Health & Fitness Association)

Panelists: 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: Will Rosenzweig (Managing Partner, Physic Ventures) Presenters: Shelley Balanko, PhD (Senior VP, The Hartman Group)

Ellen Kennedy (Senior Sustainability Analyst, Calvert Investments)


1:45 PM Closing Remarks Speakers: 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) Greg Drescher (VP, Strategic Initiatives & Industry Leadership, The Culinary Institute of America)

2:00 PM 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.


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 Lawrence Appel, MD, MPH Professor of Medicine, Epidemiology, and International Health (Human Nutrition) Johns Hopkins University School of Medicine Lilian Cheung, ScD, RD Director of Health Promotion & Communication Department of Nutrition, Harvard School of Public Health 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 Rick Foster W.K. Kellogg Professor in Food, Society and Sustainability Michigan State University Christopher Gardner, PhD Professor of Medicine Stanford University

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 Harvard School of Public Health Betty Izumi, PhD Assistant Professor Portland State University, School of Community Health Greg Keoleian Professor & Co-Director Center for Sustainable Systems, University of Michigan 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


Eric Rimm, ScD Director, Cardiovascular Epidemiology Program Associate Professor of Epidemiology and Nutrition Harvard School of Public Health Frank Sacks, MD Professor of Cardiovascular Disease Prevention Harvard School of Public Health Barton Seaver Director of the Healthy and Sustainable Food Program Center for Health and the Global Environment Harvard School of Public Health 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


SUSTAINABLE BUSINESS

LEADERSHIP COUNCIL

Arlin S. Wasserman CHAIR Principal and Founder Changing Tastes Michiel Bakker Director, Global Food Services Google, Inc. Dan Barber Chef/Co-owner Blue Hill at Stone Barns Rick Bayless Chef/Owner Frontera Grill Gail C. Christopher Vice President for Program Strategy W.K. Kellogg Foundation Sierra B. Clark Graduate New York University, Food Studies Jorge Collazo ‘82 New York City Department of Education Executive Chef Christy Consler SVP HR and Corporate Sustainability Jamba Juice Steven Ells ‘90 Founder and CEO Chipotle

Debra Eschmeyer Co-Founder and Director of Policy and Partnerships FoodCorps Michael Faherty VP Brand Building, Foods Unilever David Feller Founder & CEO Yummly Danielle Gould Founder & CEO Food+Tech Connect Harvey Hartman Founder & Chairman The Hartman Group Claudia Hogue Foodservice Marketing Director Alaska Seafood Marketing Institute (ASMI) Andrea Illy Chairman & CEO illy Caffé Michael S. Kaufman President Centerplate Restaurant Group Ellen Kennedy Senior Sustainability Analyst Calvert Investments


Craig McNamara Founder & President Center for Land-Based Learning Bart Minor President & CEO The Mushroom Council Clifford Pleau Director of Culinary Development & Executive Chef Seasons 52 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

Scott Uehlein ‘85 VP of Food and Beverage Canyon Ranch Enterprises Marc Zammit VP of Sustainability Initiatives Compass Group Anthony Zolezzi Operating Partner Pegasus Capital


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

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

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 Peter DeVito ‘97

121 Restaurant Group Founder & Managing Director Timothy Dietzler Villanova University Director of Dining Philip DuBon ‘88 Bedford Golf and Tennis Club Club Manager David Eisenberg Harvard School of Public Health and Samueli Institute Adjunct Associate Professor/Executive Vice President for Health Research and Education Anthony Fassio

Natural Gourmet Institute CEO James Ferguson The University of North Carolina at Chapel Hill Lecturer, History Department Giannina Ferreyros

Universidad San Ignacio de Loyola Academic Coordinator Deirdre Flynn NAFEM Executive Vice President Thomas French

FreTek Food Group President/Chief Operating Officer

Gerri French Santa Barbara City College Culinary Educator Christopher Garrand ‘02

Unidine Corporation General Manager Michael Garrison

Chick-fil-A, Inc. Sr. Director Environmental Stewardship & Packaging Julie Govers Restaurant Associates Vice President of Operations Michael Grayson TGI Fridays International International Executive Sous Chef Amy Greenberg ‘80

Citi Senior Vice President Tom Gumpel ‘86

Panera Bread VP of R&D Andrea Hart Auxiliary Services Corporation (ASC) of SUNY Cortland RDN RJ Harvey, RD, LD, CEC Morrison Healthcare Corporate Manager and Executive Chef, Health & Wellness Daniel Helfman Snap Kitchen Director of Marketing Amanda Helming

Dunkin' Brands Director, Brand Marketing & Strategic Initiatives

Heather Henriksen Harvard University Director Dolores Hernandez

UCLA Dining Services Nutrition Education Coordinator Andrea Hinsdale Snap Kitchen Registered Dietitian Patty Hollingsworth Indiana University Director, Employee Workplace Wellness Jim Hood

Soundview Strategies Founding Principal Tawnya Hutchison Sodexo Sr. Manager Health & Wellness Elizabeth Izard Apelles

Greater Than One, Inc. Chairman Nicolas Jammet

sweetgreen Co-Founder 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 Phillips Exeter Academy Associate Director Todd Liu Griffin Hospital Assistant to the President

Mark Lohmann Qdoba Restaurant Corporation VP of Strategy & Business Development Mark LoParco

University of Montana Director, UM Dining UM Dining, Paul Lucas ‘82 Merrimack County Department of Corrections Food Service Director David Ludwig Boston Children's Hospital Director, Optimal Weight for Life (OWL) Clinic Elaine Magee

Stanford University Wellness & Performance Nutritionist Jill Manata McDonald's Corporation Senior Director, Public Affairs Michael Manniello Compass Group North America 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

Kathleen McGuire A&W Food Services of Canada Inc. Manager, Product Development John Metz

Sterling Hospitality Executive Chef/ Co-Founder Darryl Mickler Aramark Associate Vice President of Culinary Development Jeff Miller

Dunkin' Brands, Inc. VP - Executive Chef and Product Innovation Scott Molyneaux ‘99

Great Harvest Bread Company Corporate Chef Barry Monath ‘81 The Choctaw Nation of Oklahoma R&D Chef Eric Montell ‘89

Stanford University: R&DE Stanford Dining Executive Director 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 University: R&DE 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

Gregg Rapp Menu Engineer Matthew Reinhart ‘02 Snap Kitchen Concept Executive Chef Randy Sahajdack Kalamazoo Valley Community College Culinary Director/Caterer Margie Saidel

Chartwells School Dining VP of Nutrition and Sustainability Joseph Santos Harvard University Faculty Club Executive Sous 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. Chief Marketing Officer

Katherine Shamraj Sproot Founder & CEO Pamela Smith, RD

Shaping America's Plate Founder/President Charlie Souhrada

NAFEM Director, Member Services Nuno Sousa

Bristol-Plymouth Regional Technical School Culinary Instructor David Spirito Carlson/TGI Friday's Corporate Chef 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 University of Massachusetts Executive Director, Auxiliary Enterprises Laurie Torf

Harvard University Retail Area General Manager Monica Torrisi Phillips Exeter Academy Production Manager Gareth Vaughan

Compass Group Chef/Manager Rebecca Wade

University of Montana 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

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 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

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 Director of Dining Services


PRESENTERS Jody Adams

Rialto Restaurant Chef/Owner Lawrence Appel

Johns Hopkins Medical Institutions Professor of Medicine 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 New England Aquarium Executive Chef Martin Breslin

Harvard University Director of Culinary Operations Jayne Buckley Compass Group/Foodbuy VP of Strategic Business Implementation

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

McDonald's Corporation VP of Culinary Innovation Executive Chef Ron DeSantis ‘81 Yale University Director of Culinary Excellence Christopher Gardner Stanford University Professor of Medicine Kari Hamerschlag Friends of the Earth, Food and Technology Program Senior Program Manager Harvey Hartman

The Hartman Group Founder/Chairman

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 University of Montana Director, UM Dining UM Dining Joan Rector McGlockton National Restaurant Association VP of Food & Nutrition Alan Miller

World Bank Principal Climate Change Specialist Jeff Miller Dunkin' Brands, Inc. VP - Executive Chef and Product Innovation Eric Montell '89 Stanford University Executive Director Michel Nischan Wholesome Wave Founder, President & CEO 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

Tal Ronnen Crossroads Kitchen Chef/Owner William Rosenzweig

Physic Ventures Managing Partner Suvir Saran

American Masala Chef, Author, Restaurateur Gus Schumacher

Wholesome Wave Co-Founder and EVP Policy Kim Severson The New York Times Reporter Andrew Shakman LeanPath, Inc. President, CEO Diana Simmons Clif Bar Director New Product Commercialization Pamela Smith, RD

Shaping America's Plate Founder/President Ana Sortun Oleana, Sofra & Sarma Chef-Owner Maureen Timmons '92 Northeastern University Director of Dining Services Michael Tlusty New England Aquarium Director of Ocean Sustainability Science Ken Toong

University of Massachusetts Executive Director, Auxiliary Enterprises

Scott Uehlein '85 Canyon Ranch VP of Food and Beverage Arlin Wasserman

Changing Tastes Partner Sandy Todd Webster

IDEA Health & Fitness Association Editor in Chief 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


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 California Walnut Board Dennis Balint Executive Director California Walnut Board Emily Nordee Public Relations Director, EvansHardy+Young California Walnut Board 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

Chobani

Stephen Dean VP of Food Service Sales Chobani

David Johnson Distribution Development Manager Chobani Kate Kendall Assistant Brand Manager, Foodservice 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

Gardein

Russell Barnett Vice President of Marketing Hain Pure Protein

Will Therrien Vice President of Deli & Prepared Foods Impossible Foods Matthew Sade Chief Marketing Officer 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 The Mushroom Council Bart Minor President The Mushroom Council 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 SPE Certified Mei Dickerson VP, Business Development SPE Certified Nil Sonmez COO SPE Certified Emmanuel Verstraeten CEO & Founder Technomic

Jennifer Passmore Director of Business Development

Truitt Family Foods Rod Friesen Director of Market Development Truitt Family Foods Peter Truitt Founder Unilever Food Solutions Jonathan Atwood VP of Sustainable Living and Corporate Communications Unilever Food Solutions Douglas Balentine Director Nutriton and Health Unilever Food Solutions Lisa Carlson Nutrition Manager Unilever Food Solutions Katie Dunnigan Associate Marketing Manager Unilever Food Solutions Mike Faherty VP Brand Building, Foods Unilever Food Solutions Jennifer Fargey Zone Leader, South Zone Unilever Food Solutions Natasha Fraser Customer Development Manager Unilever Food Solutions

Einav Gefen Corporate Chef Unilever Food Solutions Craig Gentry Vice President, Business Development

Unilever Food Solutions Ginny Hare Channel Marketing Manager Unilever Food Solutions Steve Jilleba Corporate Executive Chef, North America Unilever Food Solutions Shannon Meadors Zone Leader, West Zone Unilever Food Solutions

Kim Morgan VP Channel Marketing Unilever Food Solutions Natasha Vargo Brand Manager, IMM Sauce Unilever Food Solutions Ria van der Maas Global Nutrition & Health Manager Ventura Foods

Paul Bulman Senior Category Marketing Manager Ventura Foods Steve Logan Director of Culinary Services Ventura Foods Marci Needham Director, Insights venturafoods.com


Vitamix Jodi Berg President/CEO Vitamix

Carolyn Hightower Director W. K. Kellogg Foundation

Gail Christopher VP for Program Strategy


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 [email protected] John Barkley

Director of Digital Media, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2405 [email protected] Holly Briwa

Senior Advancement Officer The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2400 [email protected] Adam Busby, CMC Director, Special Culinary Projects The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2435 [email protected]

Jacquelyn Chi

Manager, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2416 [email protected] Patti Coleman

Business Development 214 Dunnlea Rd Fairfield, CT 06824 Office: 203-256-1090 Cell: 203-209-0066 [email protected] Evan Conover Business Development 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 St. Helena, CA 94574 707-967-2429 [email protected] Paul DelleRose

Assistant Professor The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4670 [email protected]

Greg Drescher

Vice President, Strategic Initiatives and Industry Leadership The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 916-416-6476 [email protected] Mark Erickson Provost The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1295 [email protected] Victor Gielisse

Vice President, Advancement & Business Development The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1294 [email protected] Shannon Harrison, CMP

Manager - Planning & Logistics, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2498 [email protected]

mailto:[email protected]


Stephan Hengst Director, Marketing Communications The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4288 [email protected] Cathy Jörin

Director of Special Projects and Planning, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 Office 707-537-7742 Cell 707-477-0006 [email protected] Mark Linder

Program Consultant U.S. Agriculture Liaison The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 916-799-8345 [email protected] Bruce Mattel

Associate Dean- Food Production The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 805-905-4618 [email protected] Anne E. McBride Director, Culinary Programs & Editorial, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 908-943-8272 [email protected]

Amy Myrdal Miller, MS, RDN

Senior Director of Programs and Culinary Nutrition, Strategic Initiatives The Culinary Institute of America at Greystone 1240 Pebblewood Dr Sacramento, CA 95833 Office: 916-564-8086 Cell: 916-204-0454 [email protected] Shara Orem Director of Sponsorship Planning and Outreach, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2439 [email protected] Claudia Ramer Manager, Greystone Digital Media The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2509 [email protected] Susan Renke

Director, Corporate Relations, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2507 [email protected]

Meg Russell Sponsorship Liaison Coordinator, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2504 [email protected] Tim Ryan President The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 [email protected] Ted Russin Director of Consulting The Culinary Institute of America 1946 Campus Dr Hyde Park, NY 12538 845-905-4427 [email protected] Scott Samuel Conference Chef The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2438 [email protected] Russell Scott, CMC Dean of Education The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2404 [email protected]


tel:908-943-8272





Jan Stuebing Smyth Manager, Marketing Industry Leadership and Advancement The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1457 [email protected] Lisa Tooker Curriculum Development Specialist The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2444 [email protected]

Brendan Walsh Dean, Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1616 [email protected] Chad Wilmoth Associate Producer and Technical Lead, Digital Media The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707- 967-2496 [email protected]





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


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


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)


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)


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 co-editorial 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 & Well-Being, 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


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


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 co-sponsored 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


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.


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


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


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, light-hearted 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-to-table 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,


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


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


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 tax-equity 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


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


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 Baskin-Robbins 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


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 fast-moving 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


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


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 heritage-breed 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


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)


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 best-selling 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


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 co- chair 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


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)


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


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 year-round vegetable gardener and beekeeper. (Los Gatos, CA)


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


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, premium-quality 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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www.naturesweet.com


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

../My%20Documents/GroupWise/www.eatneat.com

www.northerncanola.com/

www.paramountcitrus.com

www.pomwonderful.com/

www.saskmustard.ca

www.specertified.com

www.technomic.com


The Mushroom Council is composed of fresh-market mushroom producers or importers who handle an average of more than 500,000 pounds of mushrooms annually. 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 Northwest-grown 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

www.mushroomcouncil.org

www.porkfoodservice.org

www.peanut-institute.org

http://www.truittfamilyfoods.com/

../My%20Documents/GroupWise/www.unileverfoodsolutions.us

www.venturafoods.com


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

../My%20Documents/GroupWise/www.vitamix.com

www.paramountfarms.com%20

www.getcrackin.com


SUPPORTERS

PRESENTING

Unilever Food Solutions

PLATINUM

California Walnut Board

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 Mushroom Council

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


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


MONDAY


REGISTRATION & REFRESHMENTS


SPRING VEGETABLE BRUSCHETTA WITH WALNUT-FAVA PESTO AND WALNUT DUKKAH

Ingredients Amounts Walnuts, toasted ½ cup Sesame seeds, lightly toasted ¼ cup Coriander seeds 2 Tbsp. Cumin seeds 1 Tbsp. Sumac, ground 1-2 tsp. Aleppo pepper or domestic 1 tsp. chili powder Kosher salt or coarse sea salt to taste French loaves, whole grain, sliced and toasted as needed Fava-Walnut Pesto (recipe follows) as needed Fresh vegetables, cut and blanched asparagus 1½ lb. favas 1½ lb. baby carrots ¾ lb. Walnut halves, for garnish

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.


FAVA-WALNUT PESTO Ingredients Amounts Favas, blanched, shucked 1 1/3 cups Walnuts, toasted ¼ cup Olive oil 2 Tbsp. Parmesan cheese 1 Tbsp. Spring garlic confit (or raw garlic clove) ½ Tbsp. Mint or parsley, fresh as needed Ground black pepper

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.



WALNUT DATE SMOOTHIE Yield: 3 portions

Ingredients Amounts Walnut Milk (recipe follows) 1 cup Greek yogurt, plain or vanilla 1 cup Medjool dates, pitted, ¾ cup and roughly chopped Pure vanilla extract 1 tsp. Ground cinnamon ¼ tsp. Ice cubes (about 8) 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. Published with permission of the author. All rights reserved.


WALNUT MILK Yield: 4 cups

Ingredients Amounts Walnut halves, rinsed, about 4 oz. 1 cup Water, plus more for soaking 3 cups the walnuts Honey or agave nectar 1 Tbsp. Pure vanilla extract 1 tsp. Kosher salt 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.)

Source: California Walnut Board, as presented at the 2014 Menus of Change conference.

Published with permission of the author. All rights reserved.


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


SPRING ASPARAGUS SHAVED SALAD WITH LIGHT CITRUS

LIPTON GREEN TEA-MAYO DRESSING Yield: 2 portions

Ingredients Amounts Asparagus, green, spears, 6 ea. peeled, grilled Asparagus, white, trimmings 6 ea. Olive oil ½ oz. Asparagus, green, 3 ea. peeled into strips with peeler Asparagus, green, 3 ea. peeled into strips with peeler Asparagus, white, trimmings 1 cup Lemon, zest of 1 ea. Orange, fresh, sections 6 ea. Salt and ground black pepper to taste Light Citrus Green Tea-Mayo Dressing 4 oz. (recipe follows)

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. Published with permission of the author. All rights reserved.


LIGHT CITRUS GREEN TEA-MAYO DRESSING

Ingredients Amounts Lipton green tea, brew strong ½ cup Corn starch 1 Tbsp. Orange juice, frozen concentrate 2 oz. Lime, juice and zest of 1 ea. Soy sauce ½ oz. Ginger, very fine mince 1 tsp. Rice wine vinegar 3 oz. Peanut oil 1 oz. Hellmann's Light mayonnaise 5 Tbsp. Green onion, mince 2 Tbsp. Cilantro sprigs, chiffonade 2 ea. Basil leaves 4 ea. Mint sprigs 2 ea. Ground black pepper ¼ tsp. Sugar ½ 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. Published with permission of the author. All rights reserved.


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.



PORTABELLO AND PIMENTÓN CRISPS Ingredients Amounts Portobello mushrooms 1 lb. Olive oil, for brushing Pimentón to taste Kosher or sea salt 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.

Source: The Mushroom Council, as presented at the 2008 World of Flavors Conference.



SAVORY BACON CREAM Ingredients Amounts Cream, 38% ¾ cup Apple Smoked bacon slices, cut in 2 ea. 1” strips

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.

Source: The Mushroom Council, as presented at the 2008 World of Flavors Conference. Published with permission of the author. All rights reserved.


EAST AND WEST LOBSTER ROLL ON MINI WHOLE GRAIN

BUNS WITH ARUGULA AND CHERRY TOMATOES

Ingredients Amounts Lobster salad Lobster meat, cooked, chopped 12 oz. Chives, chopped 1 Tbsp. Hellmann’s Light mayonnaise ½ cup Celery, finely diced ½ cup Green grapes, seedless, thinly sliced ½ cup Lemon zest, grated ¼ tsp. Whole grain bread, 2” rounds 40 ea. Hellmann’s mayonnaise 3 oz. Beet slices, red or golden, roasted 40 ea. Arugula leaves 2 cups Lobster salad (recipe above) 20 oz. Cherry tomatoes, roasted 40 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. Published with permission of the author. All rights reserved.


RAVIOLI OF SWISS CHARD, WALNUTS, AND RICOTTA Ingredients Amounts Ravioli filling Swiss chard, blanch, shock, 1 cup then squeeze out excess water, and chop Walnuts, toasted, finely chopped ¼ cup Ricotta cheese 1 cup Garlic cloves, finely chopped 2 ea. Lemon, zest of 1 ea. Chili flakes 1 tsp. Nutmeg 1/8 tsp. Pasta dough, whole grain flour 51% Salt and ground black pepper Lemon, juice of, to lift flavors as needed Sauce and garnish Walnuts, toasted, finely chopped ½ cup Butter ¼ cup Lemon, juice of ¼ cup Parsley, chopped ¼ 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.




GRILLED MACKEREL WITH WALNUT AGRODOLCE

Ingredients Amounts Mackerel 3 ea. Sweet and sour walnut chutney Walnuts, toasted, finely chopped ½ cup Shallots, brunoise 4 ea. Celery stalk, brunoise 1 ea. Golden raisins ¼ cup Walnut vinegar 4-6 Tbsp. Walnut oil 2 Tbsp. Olive oil ¼ cup Sugar 2 Tbsp. Lemon, juice and zest of 1 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.




KALE, APPLE, PANCETTA, AND WALNUT SALAD WITH

CREAMY WALNUT DRESSING Yield: 6 portions

Ingredients Amounts Olive oil 1 Tbsp. Pancetta, finely diced, 4 oz. or bacon, if pancetta is not available Kale leaves, finely shredded, 12 oz. about 6 cups Endive, thinly sliced, 4 hd. ends trimmed, about 3 cups Apples, sweet (such as Gala or Fuji), 2 ea. quartered, cored, thinly sliced Lemon, juice of 2 Tbsp. Currants ¼ cup Walnuts, toasted, roughly chopped ½ cup Dressing Walnut halves (about ½ cup) 2 oz. White wine vinegar 3 Tbsp. Maple syrup, pure 1½ Tbsp. Pancetta drippings, 1 Tbsp. or extra-virgin olive oil Dijon mustard 1 tsp. Water, divided 2 Tbsp., plus more as needed Salt and ground black pepper 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.


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.



CITRUS AND DILL CURED ALASKAN BLACK COD WITH GRILLED ASPARAGUS

Yield: 6 portions

Ingredients Amounts Dill ½ cup Juniper berry 1 tsp. Coriander seed 1 Tbsp. Carrot ½ ea. Leek ½ ea. Salt ½ cup Sugar ½ cup Orange, juice of 1 cup Lemon, juice of 1 cup Alaskan Black Cod filets, skinned, 6 ea. 4 oz. each Asparagus, fresh 12 oz. Crème fraîche 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


ALASKAN KING SALMON WITH TOMATO, OLIVE, AND FENNEL RELISH

Yield: 10 portions

Ingredients Amounts Alaskan King Salmon 5 lb. Tomato & olive relish Kalamata olives 5 oz. Green olives 5 oz. Sun-dried tomatoes 5 oz. Capers 3½ oz. Garlic ½ tsp. Lemon juice 2 oz. Extra-virgin olive oil 4 oz. Ground black pepper to taste Cilantro ½ oz. Fennel 5 oz.

Method 1. For the tomato relish: Combine all ingredients. 2. Serve with cooked king salmon.

Source: Peter Davis, as presented at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


ALASKAN WEATHERVANE SCALLOPS WITH FERMENTED CABBAGE AND CARROTS

CURTIDO Yield: 30 portions

Ingredients Amounts For fermented cabbage & carrots (curtido) Cabbage 5 lb. Chili 5 lb. Carrots, shredded 5 lb. Kosher salt 3 Tbsp. Alaskan Weathervane Scallops 20 lb. Salt Ground black pepper

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.

Source: Peter Davis, as presented at the 2014 Menus of Change conference.

Published with permission of the author. All rights reserved


TUESDAY


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


SPINACH AND GREEK YOGURT QUICHE WITH WHOLE WHEAT CRUST

Yield: 6 portions

Ingredients Amounts Chobani Non-Fat Plain Greek 1 cup Yogurt Whole Wheat Crust (recipe follows) 1 ea. Yellow onion, small, finely chopped 1 ea. Extra-virgin olive oil 1 Tbsp. Spinach, frozen, thawed, water 1 ea. squeezed out, 10 oz. package Gruyere cheese, grated 8 oz. Eggs, large 4 ea. Skim milk ¼ cup Kosher salt 1 tsp. Ground black pepper 1 tsp. Freshly grated nutmeg ½ 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.



WHOLE WHEAT CRUST Ingredients Amounts

Crust Butter, cut in pieces, frozen for 1 hour 4 oz. All-purpose flour 1 cup Whole wheat flour ½ cup Salt ½ tsp. Water, very cold ¼ 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.


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 2 fl. oz. Sweet onion, medium, ½” dice 1 ea. Padrone peppers, large, seeded, 8 ea. stemmed, split lengthwise Sweet potatoes, skin on, 2 cups blanched and cooled, ½” rough dice Napa cabbage, julienne 1 cup Grape tomatoes, roasted, cut in half ½ cup Garlic chives, fine chop 3 Tbsp. Smoked pulled turkey, pulled into 3-4 cups large coarse pieces Kosher salt as needed Ground black pepper as needed Eggs, 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. Published with permission of the author. All rights reserved.


PEANUT FLAX SEED MAPLE GRANOLA Yield: 16 portions

Ingredients Amounts Whole grain flakes, mixed, organic 3 cups (oats, kamut, barley, and wheat)

Flax seed 1 cup Peanuts, toasted 1 cup Butter, unsalted, cold, cut into 6 pieces 2 Tbsp. Whole wheat flour ½ cup Sugar 2 Tbsp. Salt pinch Maple syrup, pure ⅓ cup Vanilla extract, pure 1 tsp. Golden raisins ½ cup Currants, dried ½ 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.



SMOKED SALMON Yield: 6 portions

Ingredients Amounts Dry brine Kosher salt 1 lb. White pepper 1/3 lb. Sugar 1 cup Salmon filet, skin on 12 oz. Apple wood chips, or any ¼ cup hardwood chip Field greens 3 cups Grapeseed oil 3 Tbsp. Multigrain bagels, optional Cream cheese, optional Lemon, cut into 6 wedges, optional

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.



WALNUT HORCHATA

Ingredients Amounts White rice 8 Tbsp. Walnuts, toasted 1 cup Ground cinnamon ½ tsp. Lime, zest of ½ ea. Hot water, plus 4 cups 3 cups cool water, divided Sugar, about 1-1½ cups to taste Mexican vanilla extract, or to taste vanilla extract, about 1 tsp.

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.




MORNING BREAK

Chilled Alaskan King Crab Salad in a Cucumber Cup



MORNING DEMONSTRATIONS


TUNA BURGER WITH CHIPOTLE MAYONNAISE AND KELP SALAD

Yield: 12 portions

Ingredients Amounts

Kelp salad Seaweed, ocean approved 12 oz. Cucumber, peeled, sliced thin 2 oz. Cilantro, fresh, chopped 2 Tbsp. Rice vinegar 1 fl. oz. Agave syrup 1 tsp. Sesame seeds, black 2 tsp. Ginger, fresh, grated 1 tsp. Sesame oil 1 Tbsp. Green onion, fresh, sliced ¼" 2 ea. Tuna, American, drained 20 oz. Eggs, medium, cage free (optional) 4 ea. Oats, rolled 2 oz. Red bell pepper, small dice 4 oz. Red onion, small dice 4 oz. Celery, small dice 4 oz. Mayonnaise 2 fl. oz. Parsley, Italian, chopped ¼ bu. Louisiana hot sauce, low sodium 1 Tbsp. Green onion, fresh, chopped ½ bu. Old bay spice ½ Tbsp. Japanese bread crumbs, gluten free 2 oz. Multigrain bread, flat, 6 ea. 1.6 oz., split and toasted Canola oil 2 fl. oz. Chipotle mayonnaise 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.



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 4 ea. Fennel bulb, diced ½ ea. Extra-virgin olive oil 3 Tbsp. Celery stem, diced 1 ea. Red bell pepper, finely diced 1 ea. Leek, small, thinly sliced 1 ea. Garlic cloves, minced 4 ea. Lemon zest 1 tsp. Red pepper flakes 1 tsp. White wine or white vermouth ½ cup Tomato paste 2 Tbsp. Crushed tomato 28 oz. Vegetable broth 3 cups Fresh thyme twigs 5 ea. Fresh oregano twigs 2 ea. Lemon juice to taste Ground black pepper to taste Halibut, cleaned and portioned, 6 ea. 2 oz. pieces Wild pacific spot prawn tails, cleaned 12 ea. Pacific hand harvested razor clams 6 ea. Farmed blue mussels 2 ea. Oysters 6 ea. Italian parsley, chopped ½ cup Basil leaves, shredded ½ cup Multigrain toasts, garlic rubbed 12 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.


5. Add the seafood sequentially; remove to serving dish when cooked. 6. Garnish with parsley, basil, and multigrain toasts.


SKILLET OF ROASTED MUSHROOMS AND TOMATO-STUFFED PEPPERS WITH GARLIC

AND FRESH THYME Yield: 6 portions

Ingredients Amounts Roma tomatoes, ripe 3 ea. Yellow bell peppers, large 3 ea. Garlic, peeled and minced 2 Tbsp. Fresh thyme leaves, chopped 1 tsp. Anchovy fillets, farmed 12 ea. Hen of the Woods mushrooms 2 lb. Extra-virgin olive oil 4 Tbsp. Balsamic vinegar 2 Tbsp. Salt and ground black pepper to 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.


VIETNAMESE CHICKEN SOUP WITH RICE NOODLES, FRESH

HERBS, CRISPY FRIED SHALLOTS, AND LIME Yield: 6 portions

Ingredients Amounts Rich vegetable broth 2 qt. White onion, sliced and charred 1 ea. Ginger, peeled and charred 2” pc. Scallions, crushed 4 ea. Star anise 2 ea. Cinnamon stick ½ ea. White peppercorns 1 tsp. Chicken breast, boneless, skinless 2 ea. Vietnamese fish sauce to taste Rice noodles, cooked 6 cups Asian greens, washed and trimmed 6 cups Bean sprouts, tipped 2 cups Cilantro sprigs 2 cups Thai basil leaves 1 cup Green onions (scallions), slivered 1 cup Red Thai chilies, slivered ¼ cup Condiments Limes, cut into wedges 2 ea. Crispy shallots 1 cup Thai basil leaves 1 cup Cilantro springs 1 cup Green onions (scallions), slivered 1 cup Vietnamese fish sauce ½ cup Red Thai chilies, slivered ¼ 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.


EGGPLANT CHICKEN Yield: 4 portions

Ingredients Amounts Chicken thighs, bone-in, skinless 1 lb. Extra-virgin olive oil 2 tsp. Sea salt ¼ tsp. Ground black pepper pinch San Marzano Tomato Sauce 3 cups (recipe follows) Chicken stock, low-sodium 1 cup Zucchini, roasted ½ cup Bell peppers, roasted ½ cup Eggplant, roasted ½ cup Raisins ¼ cup Parsley, fresh, chopped ¼ cup Capers 2 Tbsp. Red chili flakes ¼ tsp. Whole grain Cavatappi pasta, cooked 2 cups Pine nuts, toasted 2 tsp. Extra-virgin olive oil 2 tsp. Basil microgreens 2 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.



SAN MARZANO TOMATO SAUCE Yield: 12 cups

Ingredients Amounts Yellow onions, finely diced 1 cup Carrots, finely diced ½ cup Garlic, minced ¼ cup Extra-virgin olive oil ¼ cup Basil, dry 1 Tbsp. Oregano, dry 2 tsp. Fennel seed, toasted 2 tsp. San Marzano tomatoes, canned 8 cups Extra-virgin olive oil 2 Tbsp. Sea salt 1 Tbsp. Ground black pepper ½ 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 presented at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


VEGETABLE QUINOA AND WALNUT SALAD Yield: 16 (½ cup) portions

Ingredients Amounts Quinoa, dry 3 cups Water 1 qt. Cauliflower, fresh, diced 2 cups Walnuts, toasted, chopped 1 cup Red bell peppers, diced ½ cup Carrots, diced ½ cup Dressing Extra-virgin olive oil ⅔ cup Lemon, juice of 4 ea. Lemon, zest of 4 ea. Chives, minced 2 Tbsp. Parsley, fresh, minced 2 Tbsp. Cilantro, fresh, minced 2 Tbsp. Sea salt 2 tsp. Ground black pepper 1 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.



FARINATTA CREPES Yield: 4 portions

Ingredients Amounts Farinatta batter Extra-virgin olive oil ¼ cup Lemon, zest of 1 ea. Garlic cloves, minced 2 tsp. Sea salt 2 tsp. Fresh rosemary, chopped 1½ tsp. Ground black pepper, fresh ½ tsp. Water 4 cups Garbanzo flour 1 lb. Yellow onions, sliced ½ cup Extra-virgin olive oil, divided 2 Tbsp. Farinatta batter (see recipe below) ½ cup Kalamata olives, sliced 2 Tbsp. Arugula, microgreens 2 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.



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


CITRUS SALAD WITH SPRING GREENS, FETA, DATES, AND HELLMANN’S BALSAMIC VINAIGRETTE

WITH POMEGRANATE Yield: 4 to 6 portions

Ingredients Amounts Citrus trio salad Kale, stemmed and thinly sliced, 1 bu. or sliced baby kale (6-8 cups) Mint leaves, chopped ¼ cup Mesclun greens 1 cup Couscous, cooked, cooled 1½ cups Feta cheese, crumbled, ½ cup plus more for garnish Dates, sliced, pitted ½ cup Paramount Citrus® oranges, peeled, 2 ea. sliced in ¼” thick rounds, halved Avocados, sliced ¼” thick 1-2 ea. Almonds, toasted, sliced ¼ cup POM Wonderful Pomegranate Arils as needed Dressing Hellmann’s Balsamic Vinaigrette 3 Tbsp. POM Wonderful Pomegranate ¼ cup concentrate Orange juice 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. Published with permission of the author. All rights reserved.


KALE SALAD WITH SQUASH, ALMONDS, CHEDDAR, POM ARILS, AND LEMON VINAIGRETTE

Ingredients Amounts Lemon vinaigrette Lemon juice, fresh Extra-virgin olive oil 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) Salt and ground black pepper 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.



TOASTED PISTACHIO, FARRO, AND VEGETABLE SALAD

WITH BLUEBERRIES AND SHERRY VINAIGRETTE Yield: 12 portions

Ingredients Amounts Salad Farro 1 cup Cucumber, peeled and finely diced 1 cup Shallot, minced ½ cup Celery, finely diced ½ cup Fuji apple, finely diced 1 ea. Flat-leaf parsley, fresh, minced ¼ cup Salt and black pepper, freshly ground to taste Blueberries 2 cups Bibb leaf lettuce 1 hd. Sherry vinaigrette Extra-virgin olive oil ½ cup Almond oil 3 Tbsp. Sherry vinegar ¼ cup Garlic clove, minced 1 ea. Tarragon, minced 2 tsp. Salt and black pepper, freshly ground to taste Blueberries, fresh 1 cup Pistachios, toasted, chopped 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.


ROASTED ASPARAGUS, ARUGULA, AND CHERRY TOMATO SALAD WITH TOASTED ALMONDS AND

DIJON APPLE CIDER DRESSING Yield: 6 portions

Ingredients Amounts Balsamic vinegar ½ cup Asparagus, tough ends trimmed 2 lb. Cherry tomatoes 2 pt. Extra-virgin olive oil 7 Tbsp. Kosher salt and ground black pepper to taste Shallots, finely chopped 2 Tbsp. Apple-cider vinegar 2 Tbsp. Lemon, juice of ½ Tbsp. Dijon mustard 1 Tbsp. Arugula 4 cups Pecorino cheese, finely grated ½ oz. Almonds, sliced, toasted, chopped ¼ 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.


MEDITERRANEAN HERB AND ALMOND CRUSTED BLACK COD WITH ORANGE SALAD

Ingredients Amounts Almond herb crumbs Panko bread crumbs 1 cup Parsley ¼ cup Dill ¼ cup Almonds, toasted ¼ cup Garlic cloves 1 ea. Salt and ground black pepper to taste Cod fish Black cod, filet, fresh, 2 oz. pieces 10 ea. Salt and ground black pepper to taste Hellmann’s Light Mayonnaise 3 oz. Almond herb crumbs (recipe above) 5 oz. Sauce Olive oil 2 oz. Onions, sliced ½ cup Garlic, chopped ½ tsp. Yellow peppers, battonet ¼ cup Mushrooms, sliced ½ cup Celery, bias cut ¼ cup White wine ½ cup Thyme, fresh pinch Fish stock 1 cup Knorr Demi Glaze paste 1 tsp. Chickpeas, cooked ½ cup Stuffed olives ½ cup Parsley, chopped 1 Tbsp. Basil, chiffonade 1 Tbsp. Orange, segmented for garnish ½ cup

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.


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. Published with permission of the author. All rights reserved.


EGGPLANT CHICKEN WITH CAVATAPPI PASTA AND SAN MARZANO TOMATO SAUCE

Yield: 4 portions

Ingredients Amounts Chicken thighs, bone-in, skinless 1 lb. Extra-virgin olive oil 2 tsp. Sea salt ¼ tsp. Ground black pepper pinch San Marzano Tomato Sauce 3 cups (recipe follows) Chicken stock, low-sodium 1 cup Zucchini, roasted ½ cup Bell peppers, roasted ½ cup Eggplant, roasted ½ cup Raisins ¼ cup Parsley, fresh, chopped ¼ cup Capers 2 Tbsp. Red chili flakes ¼ tsp. Whole wheat cavatappi pasta, cooked 2 cups Pine nuts, toasted 2 tsp. Extra-virgin olive oil 2 tsp. Basil microgreens 2 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.



SAN MARZANO TOMATO SAUCE Yield: 12 cups

Ingredients Amounts Yellow onions, finely diced 1 cup Carrots, finely diced ½ cup Garlic, minced ¼ cup Extra-virgin olive oil ¼ cup Basil, dry 1 Tbsp. Oregano, dry 2 tsp. Fennel seed, toasted 2 tsp. San Marzano tomatoes, canned 8 cups Extra-virgin olive oil 2 Tbsp. Sea salt 1 Tbsp. Ground black pepper ½ 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. Published with permission of the author. All rights reserved.


CITRUS ALMOND CAKE WITH FRESH BERRY ‘SALAD’ AND

POMEGRANATE ICE CREAM

Yield: 6 portions

Ingredients Amounts Butter, sticks of 2 ea. Superfine sugar 1 cup Almonds, ground 2 cups Vanilla extract 1 tsp. Eggs, free-range 3 ea. Oranges, zest of 2 ea. Orange, juice of 1 ea. Polenta 1 cup Baking powder 1 tsp. Salt a pinch Crème fraîche to taste Fresh mixed berries 1 lb. Orange zest 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.



AFTERNOON DEMONSTRATIONS


STUFFED CABBAGE WITH FARRO, MUSHROOMS, CHESTNUTS, AND SQUASH

Yield: 16 bundles

Ingredients Amounts Savoy cabbage, about 1¾ lb. 1 hd. Porcini mushrooms, dried ¼ oz. Farro, dried 1 cup Vegetable stock or water 1 cup Extra-virgin olive oil 2 Tbsp. Onion, ¼” dice ¾ cup Mushrooms, cleaned, stemmed ¾ lb. ¼”dice Chestnuts, peeled, chopped ½ lb. Winter squash, ¼” dice, ½ lb. weigh after dicing Sherry, marsala or white wine ½ cup Parsley, chopped 1 cup Parmigiano-Reggiano, grated, ¾ cup plus additional for garnishing Tomato sauce 2 cups Kosher salt 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.


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.



HARVARD’S BEEF AND MUSHROOM LASAGNA Yield: 4 to 6 portions

Ingredients Amounts Sauce Beef, chuck, ground, 15 oz. Mushrooms, white, diced 6½ oz. Onions, ¼” diced 3¼ oz. Carrots, diced 1½ oz. Celery, diced 1½ oz. Garlic, roasted ¼ oz. Parsley, chopped ¾ oz. Basil, chopped ½ oz. Kosher salt ¼ tsp. Ground black pepper ¼ tsp. Lasagna Harvard’s Marinara Sauce 3⅓ cups (recipe follows) Tomato puree 6 oz. Whole Grain Lasagna sheets, pre-cooked 4 ea. 8½ x 10” (4 oz. each) Mozzarella cheese, shredded 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 presented at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


HARVARD’S MARINARA SAUCE

Ingredients Amounts Plum tomatoes, stewed, 14.5 oz. can 2 ea. Onions, finely diced 6 oz. Tomato paste 6 oz. Garlic cloves, minced 3 ea. Oregano, chopped ½ oz. Parsley, chopped 1 oz. Olive oil 7 Tbsp. Kosher salt ¼ tsp. Ground black pepper ¼ 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.



HARVARD’S BEEF AND MUSHROOM BOLOGNESE SAUCE

Ingredients Amounts Ground beef chuck 6 oz. Onions, ¼” diced 4 oz. Carrots, ¼ oz. diced 1 oz. White mushrooms, diced 3 oz. Garlic cloves, chopped 3 ea. Marinara Sauce (recipe follows) 3¼ cups Heavy cream 1 fl. oz. Oregano, chopped ¼ tsp. Basil, chopped ¼ tsp. Kosher salt ¼ tsp. Ground black pepper ¼ 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.



SPINACH AND SWEET POTATO PATTIES Yield: about 10 cakes

Ingredients Amounts Sweet potatoes, simmered in water 2 lb. until tender, 20 to 30 minutes Spinach, stemmed, washed, 4 ea. finely chopped, firmly packed Green chili, fresh, hot, finely chopped 1 ea. Cilantro, fresh, chopped ¼ cup Garam masala 1 tsp. Cayenne pepper ½ tsp. Ground black pepper ½ tsp. Salt 1¼ tsp. Lemon juice ½ ea. Whole grain Bread crumbs, dried 1 cup Canola oil 2 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.



SWEET POTATO AND PEA CAKES

Ingredients Amounts Sweet potatoes, about 6 2 lb. Cilantro leaves, fresh, finely chopped ½ cup Oil, neutral-flavored 3 Tbsp. Red chilies, dried, coarsely ground, 2 ea. in a mortar and pestle Coriander seeds 1 Tbsp. Cumin seeds 2 tsp. Asafetida ⅛ tsp. Cayenne pepper ¼ tsp. Amchur, ground (green mango powder) 2 tsp. Kosher salt 1½ tsp. Peas, frozen ¾ cup Bread crumbs, whole wheat, panko 1 cup Vegetable oil, for cooking the patties 4-6 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.

Source: Suvir Saran, as presented at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


FARRO, MUSHROOM, AND PEANUT BURGER Yield: 10 patties

Ingredients Amounts

Farro ¾ cup Sweet potatoes, pale flesh 1 lb. Extra-virgin olive oil 6 Tbsp. Fresh rosemary sprig 1 ea. Fresh thyme sprig 1 ea. Ground black pepper 1 tsp. Peanuts, chopped ¾ cup Mushroom caps, brown, finely chopped 1 lb. Kosher salt ¾ tsp. Extra-virgin olive oil 4 Tbsp. Shallots, finely chopped 3 ea. Dry white wine, dry vermouth, 1 Tbsp. or water Parmigiano-Reggiano cheese, ½ cup finely grated Lentil crumbs or panko crumbs 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.


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.



TOMATO, ONION, AND PEANUT CHUTNEY Yield: 6 cups

Ingredients Amounts Neutral-flavored oil ⅓ cup (like canola, peanut or grapeseed) Curry leaves, fresh, torn 36 ea. (54 leaves, if frozen) Red chilies, dried 12 ea. Mustard seeds, brown 2 tsp. Cumin seeds 2 tsp. Turmeric, ground ½ tsp. Red onions, medium, halved, 2 ea. and thinly sliced Peanuts, raw, skinned (or roasted 1 cup salted peanuts, but add less salt in recipe) Tomato, roughly chopped 3½ lb. Tomato paste (or 4.4-ounce tube 9 oz. double-concentrated tomato paste) Sugar 2 tsp. Sambhaar powder or curry powder 1 tsp. Cayenne pepper ½ tsp. Kosher salt, or to taste 1 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.



CABBAGE SLAW WITH LIME, CHILES, AND PEANUTS Yield: 12 portions

Ingredients Amounts Ginger, ½” piece, peeled, grated 1 ea. Lime juice (from about 1 lime) 2 Tbsp. Citrus vinegar or white wine vinegar 1 Tbsp. Sugar 3 Tbsp. Chaat masala 1½ tsp. Toasted Cumin (recipe follows) ½ tsp. Cayenne pepper 1/8 tsp. Kosher salt 1 tsp. Cracked peppercorns ½ tsp. Scallions, thinly sliced 18 ea. Jalapeño (seeded and veined for less 1 ea. heat), finely chopped (optional) Cherry or grape tomatoes, halved 1 pt. Cilantro, fresh, finely chopped ½ cup Mint leaves, fresh, finely chopped 2 Tbsp. Green cabbage head, halved, cored, 1 ea. finely sliced Peanuts, roasted, chopped 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.

Source: Suvir Saran, as presented at the 2014 Menus of Change conference.



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.



AFTERNOON BREAK

Roasted Red Beet, Farro, and Toasted Walnut Salad

with Honey Dressing

Sponsored by California Walnut Board


ROASTED BEET, FARRO, AND WALNUT SALAD WITH HONEY

DRESSING Yield: 8 portions

Ingredients Amounts Roasted beets Beets, baby 1 bu. Olive oil 2 Tbsp. Thyme 1 bu. Rosemary ½ bunch Salt to taste Farro ½ cup Water 2 cup Beets, roasted, quartered 1 bu. Walnuts, toasted, chopped 4 oz. Raisins 2 oz. Olives, green, sliced 2 oz. Banyuls or red wine vinegar 3 oz. Olive oil 3 oz. Honey 2 oz. Salt and ground black pepper to 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 year-round.

Source: California Walnut Board/Chris Crary, as presented at the 2014 Menus of Change conference.



CONT. AFTERNOON DEMONSTRATIONS


WHOLE GRAIN POLENTA WITH PANCETTA, SHAVED ASPARAGUS, AND AGED GOUDA

Ingredients Amounts Water 7 cups Cornmeal, coarsely ground 1¼ cups Parmesan cheese, grated 2 oz. Butter, unsalted 2 Tbsp. Thyme leaves, fresh, chopped 1 tsp. Extra-virgin olive oil 2½ Tbsp. Pancetta, thinly sliced 4 oz. Gouda, aged, grated 4 oz. Asparagus ribbons 14 oz. Scallion 2-4 ea. Fresh herbs, chopped, or sprigs ½ cup Kosher salt and ground black pepper to 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. Published with permission of the author. All rights reserved.


ARTICHOKE OYSTERS Yield: 4 to 6 portions

Ingredients Amounts Artichokes, large 3 ea. Vegan butter 1 Tbsp. Garlic, chopped 1 tsp. Shallots, chopped 1 tsp. White wine 1/8 cup Cashew cream ½ cup Vegan chicken stock ½ cup Nutritional yeast flakes ¼ cup Salt as needed Ground black pepper as needed Oyster Mushrooms (recipe follows) 6 oz. Sea salt, coarse as needed Yellow Tomato Béarnaise (recipe follows) 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. Published with permission of the author. All rights reserved.


OYSTER MUSHROOMS

Ingredients Amounts Oyster mushrooms, small 6 oz. Cashew cream ½ cup Salt as needed Ground black pepper as needed Nori sheet, large, toasted, 1 ea. finely ground in blender Cornmeal, finely ground 1 cup Rice flour 1 cup Canola oil 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.

Source: Tal Ronnen, as presented at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


YELLOW TOMATO BÉARNAISE

Ingredients Amounts Yellow tomatoes, large, cored 2 ea. Extra-virgin olive oil 1 tsp., plus as needed White wine ½ cup Shallots, chopped 2 tsp. White wine vinegar 2 tsp. Tarragon, chopped 2 tsp. Black peppercorns, whole ½ tsp. Cashew cream ¼ cup Black salt 1/8 tsp. Nutritional yeast 1 Tbsp. Vegan butter 1 tsp. Salt as needed Ground black pepper as 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.

Source: Tal Ronnen, as presented at the 2014 Menus of Change conference.



KALE SALAD WITH WALNUTS, CHEDDAR, AND LEMON VINAIGRETTE

Ingredients Amounts Lemon vinaigrette Lemon juice, fresh Extra-virgin olive oil 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) Salt and ground black pepper 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.



SMOKED CARROT WITH FARRO, POACHED RAISINS, HERBS, AND TOASTED WALNUTS

Ingredients Amounts Smoked carrots Carrots, medium 30 ea. Hay 125 g Salt Farro (recipe follows) Carrot Purée (recipe follows) Poached Raisins (recipe follows) Final assembly Crème fraîche ¼ cup Parsley, chopped 3 Tbsp. Walnuts, toasted, chopped 1 cup Dill sprigs, picked 1 cup Carrot tops, picked 1 cup Chervil sprigs, picked 1 cup Balsamic vinegar, aged 15 years 1 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.


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.



FARRO

Ingredients Amounts Farro 1 qt. Shallot, minced 2 Tbsp. Sachet of thyme Water 2½ qt. Salt

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.




CARROT PURÉE

Ingredients Amounts Cumin seeds, toasted ½ tsp. Carrots, peeled, sliced thin 2 cups Water 2 cups Carrot juice 1½ cups Salt 1 tsp. Sugar 1 tsp. Extra virgin olive oil ½ cup White balsamic vinegar 1 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.




POACHED RAISINS

Ingredients Amounts Raisins 1 cup White verjus 1 cup White wine vinegar ½ Tbsp. Water ½ cup Sugar ¼ cup Salt

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.

Source: Christophe Hille, as presented at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


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


CHOBANI BAR Yield: 1 portion

Ingredients Amounts Vanilla and Plain 0% Chobani Greek 6 oz. Yogurt Clover honey 1½ oz. Extra-virgin olive oil 1½ oz. Savory toppings Blueberries as needed Strawberries, diced as needed Cucumbers, diced as needed Cascadian Farms Honey Oat Granola as needed Pita chips as needed Parmesan crumbles as needed Almonds, sliced as needed Walnuts as needed Peanuts, toasted as needed Pistachios, toasted as needed Chia seeds as needed Coconut, toasted as needed Cherry tomatoes, roasted as needed Pomegranate arils as needed Peanut butter, organic, smooth as needed Concord Grape fruit preserves, organic as needed Dark chocolate, shavings as needed

Method 1. Assemble all ingredients for service to the Chobani Bar.

Source: Chobani Foodservice, as presented at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


SPRING GREENS SALAD WITH VALENCIA ORANGES AND ROASTED SALMON

Yield: 4 portions

Ingredients Amounts Salmon Paramount Valencia Orange 2/3 cup juice, fresh Green onions sliced, half the greens 3 ea. reserved for the dressing Garlic clove, minced 1 ea. Paramount Citrus 1 tsp. orange zest Salt ¼ tsp. Ground black pepper 1/8 tsp. Salmon, portioned into bite sized pieces 1 lb. Salad Paramount Citrus ½ cup orange juice, fresh Extra-virgin olive oil 6 Tbsp. Honey 2 tsp. Salt 1/8 tsp. Ground black pepper 1/8 tsp. Mixed lettuce, chopped 8 cups Paramount Citrus Valencia Orange 2 ea. segments Parmesan cheese, shaved 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.


CHOPPED SALAD OF CORN, TOMATOES, PEPPERS, JICAMA, AVOCADO, BLACK BEANS AND SMOKED PEANUTS

Yield: 16 portions

Ingredients Amounts Corn kernels, grilled or roasted 2½ cups Tomatoes, large, firm, ripe, stemmed, 2 ea. seeded, cut into ½” dice Bell peppers, orange or red, large, 2 ea.

halved, seeds and stems discarded, roasted or grilled to remove skins, ½” squares Jicama, small, peeled, ½” dice 1 ea. (2½ cups) Avocadoes, large, firm, ripe, peeled, 3 ea. seeded, ½” dice Black beans, cooked 2 cups Smoked Peanuts (recipe follows) 1 cup Cumin vinaigrette (recipe below) Cilantro sprigs, fresh, for garnish Cumin vinaigrette

Peanut oil 2 cups Red wine vinegar 1 cup

Honey, warm ¼ cup Cumin seed, toasted 1 cup

Kosher salt 2 Tbsp. Ground black pepper 2 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.



SMOKED PEANUTS Yield: 2 cups

Ingredients Amounts

Peanuts, in shell 2 cups Wood chips, for smoking 1 cup Kosher salt 2 Tbsp. Ground black pepper 2 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.

Source: Peanut Institute, as served at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


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 12 oz. Shiitake mushroom caps 9 oz. Button mushrooms 9 oz. Beef chuck 12 oz. Beef short rib 9 oz. Beef brisket 9 oz.

Patty seasoning Worcestershire Sauce 2 tsp. Garlic powder ½ tsp. Onion powder ½ tsp. Porcini mushroom powder 1 tsp. Kosher salt 1 tsp. Ground black pepper ½ 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.


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


MUSHROOM KETCHUP

Ingredients Amounts Curry powder 1 tsp. Soy sauce, low sodium ¼ cup Shiitake mushroom stems 2 cups Water 2 cups Ketchup 3 Tbsp. Hoisin sauce 3 Tbsp. Orange juice 3 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


MUSHROOM MAYO

Ingredients Amounts Button mushrooms 1 qt. Heavy cream 1 cup Light mayonnaise 1 cup Salt and ground white pepper to taste White truffle oil ½ 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


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.



PICKLED SHIITAKE MUSHROOMS Yield: 3 cups

Ingredients Amounts Shiitake mushrooms, stemmed 1½ lb. Kosher salt 1 Tbsp. Aromatics Fresh ginger, finely minced 1 Tbsp. + 1 tsp. Dried red chile flakes ½ tsp. Szechwan peppercorns ½ tsp. Canola oil 2 Tbsp. Japanese sesame oil, drops of as needed Sauce Soy sauce 1 Tbsp. Cider vinegar 1 Tbsp. Sugar 4-6 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)


CHICKEN AND KALAMATA OLIVE WHOLE WHEAT PITA

WITH GREEK VINAIGRETTE Yield: 2 portion

Ingredients Amounts Chicken, cooked, chopped 4 oz. into 1" chunks Tomatoes, cut into 1/2" wedges 4 oz. Red onion, thinly sliced ½ oz. Green bell pepper strips ½ oz. Early California or Pearls Olives 1/3 cup Feta cheese, crumbled ¼ cup Greek vinaigrette (recipe below) ¼ cup Pita, whole wheat, cut in half 1 ea. Bibb lettuce 2 pc.

Greek vinaigrette White wine vinegar 3 Tbsp. Fresh basil leaves ¼ cup Scallions, chopped 1 Tbsp. Feta cheese, crumbled 3 Tbsp. Salt ½ tsp. Ground black pepper ¼ tsp. Fresh oregano leaves 1 tsp. Extra-virgin olive oil 2/3 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. Published with permission of the author. All rights reserved.

Greek Vinaigrette Source: Vitamix., as served at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


WEDNESDAY


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


FRITTATA WITH SAUTÉED MUSHROOMS AND BLACK BEANS

Yield: 4 portions

Ingredients Amounts Eggs, large 8 ea. Salt 1 tsp. Ground black pepper ½ tsp. Italian parsley, chopped 2 Tbsp. Country Crock Simply Delicious Spread 2 Tbsp. melted For the filling Country Crock Simply Delicious Spread 2 Tbsp. Shallots, minced 2 Tbsp. Mushroom mix (crimini, shiitake, and 4 cups white button), sliced Tomato, peeled, diced 1 ea. Rosemary, minced 2 tsp. Black beans, drained 2 cups Parmesan or pecorino, shaved 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.


TURKEY MUSHROOM SAUSAGE WITH MICRO GREENS AND PICKLED RED ONIONS

Yield: 40 portions

Ingredients Amounts Ground turkey 6 lb. Roasted Mushroom Base (recipe follows) 3 lb. Nutmeg 1 tsp. Allspice 1 tsp. Clove ½ tsp. Cayenne ½ tsp. Garlic powder 1 tsp. Flat-leaf parsley, chopped fine ½ cup Thyme, chopped fine 1 Tbsp. Garlic, minced 2 Tbsp. Salt 4 tsp. Ground black pepper 3 tsp.

Microgreens as needed Citrus pickled red onions (prepared) 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.


ROASTED MUSHROOM BASE

Ingredients Amounts Olive oil ½ cup Crimini mushrooms, diced ¼” 2 lb. Kosher salt ½ tsp. Ground black pepper ¼ tsp. Mushroom powder 1 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.


STEEL CUT OATMEAL Yield: 3 (1 cup) portions

Ingredients Amounts Water 3¼ cups Cinnamon, ground ¼ tsp. Salt ¼ tsp. Steel cut oats (not quick cooking, can 1 cup be found in natural foods section) Dried blueberries ½ cup Vanilla extract ½ tsp. Milk, not butter, sweetener, for topping (optional) 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


MOSTARDA WITH MANCHEGO AND WHOLE GRAIN CROSTINI

Yield: 1 quart

Ingredients Amounts Pears 2 cups Water 2 cups Red wine, dry ½ cup Sugar ½ cup Dried fruit, raisins, apricots, currants 2½ cups figs, blueberries White wine ½ cup Honey ¼ cup Dry mustard 1 Tbsp. Mustard seeds, toasted lightly 2 tsp. Kosher salt and ground black pepper to taste Manchego cheese, sliced as needed Whole grain crostini as 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.


PEANUT RASPBERRY SCONES

Ingredients Amounts Whole wheat flour 8 oz. All-purpose flour 6 oz. Peanut flour 5 oz. Baking powder 1¾ Tbsp. Salt ¾ tsp. Sugar 5 oz. Raspberries or strawberries, frozen 5 oz. Cream 1 pt. Coarse sugar, for garnish

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.

Source: Peanut Institute, as served at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


MINI WHOLE WHEAT BANANA, DATE, AND WALNUT MUFFINS

Yield: 120 muffins

Ingredients Amounts Whole wheat flour 10 cups Sugar 3¾ cups Old fashioned oats or quick oats 2½ cups Baking powder 5 tsp. Ground cinnamon 2.5 tsp. Bananas, mashed, about 3 6¼ cups Eggs 10 ea. Yogurt, plain, lowfat 3¾ cups Country Crock Simply Delicious 1¾ cups Spread, melted Vanilla extract 5 tsp. Walnuts, coarsely chopped 1¾ cups Dates, pitted, chopped 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.



STRAWBERRY BANANA SMOOTHIE Yield: 17 portions, ½ cup portions

Ingredients Amounts Strawberries, whole, frozen 1¾ cups French vanilla yogurt, nonfat, frozen 2 cups Orange juice, 100% 3 cups Banana, medium, fresh, sliced 1 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.



MORNING BREAK

Vegetable Jardiniere Crostini

Sponsored by Changing Tastes


VEGETABLE JARDINIÈRE CROSTINI

Ingredients Amounts Vegetables, firm, finely chopped 4 cups (kohlrabi, sweet turnips, carrots, fennel, cauliflower, or beets) Capers, rinsed ¼ cup White wine vinegar 1 cup Sugar pinch Salt 1½ tsp. Garlic, chopped 1 tsp Oregano, dried 2 Tbsp. Aleppo pepper to taste Extra-virgin olive oil ½ cup Whole grain baguettes 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. Published with permission of the author. All rights reserved.


MORNING DEMONSTRATIONS


FUSILLI WITH CORN SAUCE Yield: 1 portion

Ingredients Amounts Fusilli or farfalle, whole wheat, 3 oz. or other curly pasta Corn, ear, fresh 2 ea. Extra-virgin olive oil 1 Tbsp. Onion, large, chopped (about ¾ cup) ½ ea. Garlic clove, thinly sliced 1 ea. Pecorino Romano, freshly grated 2 Tbsp. Sea salt to taste Ground black pepper to taste Basil leaves, fresh, chiffonade 4 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.



PASTA WITH SQUASH AND MISO Yield: 1 portion

Ingredients Amounts Pumpkin seeds, unsalted, shelled 1 Tbsp. Butternut squash, small (12 to 16 oz.) 1 ea. Sea salt to taste Rigatoni, paccheri, or 2 oz. other large, tubular dried pasta Extra-virgin olive oil 1 tsp. Onion, very small, chopped 1 ea. or shallot lobe, large Miso, red 2 tsp. Parmigiano-Reggiano, grated 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.

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.



SUNSHINE SMOOTHIE Yield: Two 12-ounce portions

Ingredients Amounts Greek Yogurt (2% fat) ½ cup Fruit, frozen, small pieces, ½ cup (peaches, pineapple, mango) Orange mango juice (100% juice) 1 cup Ice 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. Published with permission of the author. All rights reserved.


VEGETABLE BURRITO Yield: 8 portions (with 3½ ounces of filling for an 8-inch tortilla)

Ingredients Amounts Eggs, whole, 10 ea., scrambled 15 oz. in Tbsp. butter Corn, roasted 3 oz. Black beans 1.35 oz. Red peppers, roasted, diced .7 oz. Green peppers, roasted, diced .7 oz. Pepper Jack cheese 2 oz. Monterey Jack cheese 2 oz. Sweet potato, roasted, diced 3 oz. Chipotle .25 oz. Multi grain tortilla, 9” 8 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. Published with permission of the author. All rights reserved.


GREENS WITH YOGURT CACIK

Yield: 4 cups

Ingredients Amounts Scallions, roughly chopped 1 bu. Bok choy, leaves and stalks, blanched 1 cup Spinach, fresh, blanched 1 cup Dill, fresh, chopped 2 Tbsp. Parsley, curly, rough chopped ½ cup Mint, finely chopped 2 Tbsp. Extra-virgin olive oil 2 Tbsp. Yogurt, Greek-style, thick 3 cups Garlic cloves, finely chopped 2 ea. Lemon, juice of ½ ea. Spearmint, dried 1 Tbsp. Salt and ground black pepper to 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.



SPICY TARATOR SAUCE WITH WALNUTS, CHILES, AND SPICES

Yield: 2 cups

Ingredients Amounts Garlic, peeled 1 hd. (at least 12 cloves total) Cilantro, fresh, stems discarded, 1 bu. leaves roughly chopped Walnut, halves 1 cup (can add pine nuts or pistachios) Jalapeños, small 2 ea. Lemon juice ¾ cup Cumin, ground 1 Tbsp. Coriander, ground 1 tsp. Tahini, or more as needed 1 cup Water, or more as needed ½ cup Salt and ground black pepper to taste Extra-virgin olive oil, or more as ½ cup needed

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.



SPRING VEGETABLE, PISTACHIO, AND CHICKPEA KIBBEH

Yield: 4 to 6 portions

Ingredients Amounts Bulgur wheat, fine 1 cup White onion or spring onion, ½ ea. finely chopped Garlic clove, finely minced 1-2 ea. Nutmeg, grated dash Red pepper paste, Turkish 1 tsp. Aleppo pepper ½ tsp. Extra-virgin olive oil 3 Tbsp. Parsley, fresh, chopped 1 Tbsp. Mint, fresh, chopped 1 Tbsp. Chickpeas, cooked ½ cup Pistachio, coarsely chopped 2 Tbsp. Mixed green vegetables, finely chopped 2 cups (green beans, green garlic, zucchini, spinach, fresh favas, peas, pea greens) Yogurt, thick, Greek 1 cup Lemon juice 1 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

Source: Ana Sortun, as presented at the 2014 Menus of Change conference.



JARDINIÈRE AND BROWN BUTTER

Ingredients Amounts Vegetables, firm, finely chopped 4 cups (kohlrabi, sweet turnips, carrots, fennel, cauliflower, or beets) Capers, rinsed ¼ cup White wine vinegar 1 cup Sugar pinch Salt 1½ tsp. Garlic, chopped 1 tsp Oregano, dried 2 Tbsp. Aleppo pepper to taste Extra-virgin olive oil 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).



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


SPICY TARTAR SAUCE WITH WALNUTS, TAHINI, CHILES, AND SPICES

Yield: 2 cups

Ingredients Amounts Garlic, peeled 1 hd. (at least 12 cloves total) Cilantro, fresh, stems discarded, 1 bu. leaves roughly chopped Walnut, halves 1 cup Jalapeños, small 2 ea. Lemon juice ¾ cup Cumin, ground 1 Tbsp. Coriander, ground 1 tsp. Tahini 1 cup (or more as needed) Water ½ cup (or more as needed) Salt and ground black pepper to taste Extra-virgin olive oil ½ cup (or more as needed)

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. Published with permission of the author. All rights reserved.


GREENS WITH YOGURT CACIK

Yield: 4 cups

Ingredients Amounts Scallions, roughly chopped 1 bu. Bok choy, leaves and stalks, blanched 1 cup Spinach, fresh, blanched 1 cup Dill, fresh, chopped 2 Tbsp. Parsley, curly, rough chopped ½ cup Mint, finely chopped 2 Tbsp. Extra-virgin olive oil 2 Tbsp. Chobani Greek Yogurt 3 cups Garlic cloves, finely chopped 2 ea. Lemon, juice of ½ ea. Spearmint, dried 1 Tbsp. Salt and ground black pepper to 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.

Source: Ana Sortun, as served at the 2014 Menus of Change conference. Published with permission of the author. All rights reserved.


TOASTED WALNUT GREEN SAUCE Yield: 2 cups

Ingredients Amounts Herbs, fresh, mixed 2 oz. chives, chervil, dill, parsley, or tarragon Greens, spicy, mixed, 2 oz. (e.g. watercress, sorrel, or dandelion) Spinach leaves, baby 1 oz. Walnut halves, toasted 1 cup Buttermilk, well-shaken ¾ cup Chobani Greek Yogurt, low-fat, plain ½ cup Dijon mustard 1 Tbsp. Walnut oil or olive oil 2 tsp. Lemon, juice of 2 tsp. Kosher salt 1 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.



FUSILLI WITH CORN SAUCE Yield: 1 portion

Ingredients Amounts Fusilli or farfalle, whole wheat, 3 oz. or other curly pasta Corn, ear, fresh 2 ea. Extra-virgin olive oil 1 Tbsp. Onion, large, chopped (about ¾ cup) ½ ea. Garlic clove, thinly sliced 1 ea. Pecorino Romano, freshly grated 2 Tbsp. Sea salt to taste Ground black pepper to taste Basil leaves, fresh, chiffonade 4 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.

Source: Adapted from Eat Your Vegetables: Bold Recipes for the Single Cook, by Joe Yonan. (Ten Speed, 2013), as served at the 2014 Menus of Change conference.



PISTACHIO KIBBEH WITH CHICKPEAS, VEGETABLES, AND LEMON YOGURT SAUCE

Yield: 4 to 6 portions

Ingredients Amounts Bulgur wheat, fine 1 cup White onion or spring onion, ½ ea. finely chopped Garlic clove, finely minced 1-2 ea. Nutmeg, grated dash Red pepper paste, Turkish 1 tsp. Aleppo pepper ½ tsp. Extra-virgin olive oil 3 Tbsp. Parsley, fresh, chopped 1 Tbsp. Mint, fresh, chopped 1 Tbsp. Chickpeas, cooked ½ cup Pistachio, coarsely chopped 2 Tbsp. Mixed green vegetables, finely chopped 2 cups (green beans, green garlic, zucchini, spinach, fresh favas, peas, pea greens) Chobani Greek Yogurt 1 cup Lemon juice 1 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

Source: Ana Sortun, as served at the 2014 Menus of Change conference.



HARVARD’S BEEF LASAGNA Yield: 4 to 6 portions

Ingredients Amounts Sauce Beef, chuck, ground, 15 oz. Mushrooms, white, diced 6½ oz. Onions, ¼” diced 3¼ oz. Carrots, diced 1½ oz. Celery, diced 1½ oz. Garlic, roasted ¼ oz. Parsley, chopped ¾ oz. Basil, chopped ½ oz. Kosher salt ¼ tsp. Ground black pepper ¼ tsp. Lasagna Harvard’s Marinara Sauce 3⅓ cup (recipe follows) Tomato puree 6 oz. Lasagna sheets, pre-cooked 4 ea. 8½ x 10 inch (4 oz. each) Mozzarella cheese, shredded 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. Published with permission of the author. All rights reserved.


HARVARD’S MARINARA SAUCE

Ingredients Amounts Plum tomatoes, stewed, 14.5 oz. can 2 ea. Onions, finely diced 6 oz. Tomato paste 6 oz. Garlic cloves, minced 3 ea. Oregano, chopped ½ oz. Parsley, chopped 1 oz. Olive oil 7 Tbsp. Kosher salt ¼ tsp. Ground black pepper ¼ 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. Published with permission of the author. All rights reserved.


PEANUT-CRUSTED ALASKA KING SALMON WITH GREEN GODDESS DRESSING

Yield: 6 portions

Ingredients Amounts Alaska King Salmon fillets, 3 oz. each 6 ea. Lemon, juice of 1 ea. Salt and cracked pepper to taste White wine ½ cup Crust Peanuts, toasted ¾ cup Panko bread crumbs ¾ cup Orange, zest 1 ea. Parsley, chopped 2 Tbsp. Garlic, minced 2 cloves Extra-virgin olive oil 2 Tbsp. Salt and cracked pepper to taste Green Goddess Dressing (recipe as needed follows)

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.


GREEN GODDESS DRESSING Ingredients Amounts Shallot 1 ea. Garlic clove 1 ea. White wine vinegar 2 Tbsp. Lemon ½ ea. Lime ½ ea. Anchovies, salt-packed 1-2 ea. Avocado, Hass, ripe 1 ea. Extra-virgin olive oil 2 Tbsp. Chobani Greek yogurt ½ cup Flat-leaf parsley, chopped 3 Tbsp. Tarragon, chopped 2 Tbsp. Cilantro, chopped 2 Tbsp. Basil, chopped 1 Tbsp. Thyme, chopped ½ tsp. Salt and pepper to 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)


POMEGRANATE MINT AND LIME AGUA FRESCA Yield: 1 gallon

Ingredients Amounts Pomegranate concentrate ½ cup Cucumber, hot house, sliced ¼” 1 ea. Lemons, sliced ¼” 2 ea. Orange, sliced ¼” 1 ea. Limes, sliced ¼” 3 ea. Mint or lemon verbena leaves 20 ea. Mineral water 1¼ 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. Published with permission of the author. All rights reserved.


RECIPE INDEX

A

Alaskan King Salmon with Tomato, Olive, and

Fennel Relish ...................................................... 89

Alaskan Weathervane Scallops with Fermented

Cabbage and Carrots

Curtido ................................................................ 90

Artichoke Oysters .................................................. 137

Avocado Fries ........................................................ 155

C

Cabbage Slaw with Lime, Chiles, and Peanuts...... 131

California Hash with Padron Peppers, Pulled Turkey,

and Sweet Potatoes with Grape Tomatoes and

Poached Eggs ...................................................... 95

Carrot Purée ........................................................... 144

Chicken and Kalamata Olive Whole Wheat Pita with

Greek Vinaigrette .............................................. 157

Chobani Bar ........................................................... 147

Chopped Salad of Corn, Tomatoes, Peppers, Jicama,

Avocado, Black Beans and Smoked Peanuts .... 149

Citrus Almond Cake with Fresh Berry ‘Salad’ and

Pomegranate Ice Cream .................................... 119

Citrus and Dill Cured Alaskan Black Cod with

Grilled Asparagus ............................................... 88

Citrus Salad with Spring Greens, Feta, Dates, and

Hellmann’s Balsamic Vinaigrette with

Pomegranate ..................................................... 111

E

East and West Lobster Roll on Mini Whole Grain

Buns with Arugula and Cherry Tomatoes ........... 83

Eggplant Chicken .................................................. 106

Eggplant Chicken with Cavatappi Pasta and San

Marzano Tomato Sauce .................................... 117

F

Farinatta Crepes ..................................................... 109

Farro ...................................................................... 143

Farro, Mushroom, and Peanut Burger ................... 128

Fava-Walnut Pesto ................................................... 74

Frittata with Sautéed Mushrooms and Black Beans

.......................................................................... 160

Fusilli with Corn Sauce ................................. 171, 183

G

Green Goddess Dressing ....................................... 188

Greens with Yogurt

Cacik ......................................................... 175, 181

Grilled Asparagus, Arugula, and Cherry Tomato

Salad with Toasted Pistachios and Dijon Apple

Cider ................................................................. 114

Grilled Mackerel with Walnut Agrodolce ............... 85

H

Harvard’s Beef and Mushroom Bolognese Sauce . 125

Harvard’s Beef and Mushroom Lasagna ............... 123

Harvard’s Beef Lasagna ........................................ 185

Harvard’s Marinara Sauce ............................. 124, 186

J

Jardinière and Brown Butter .................................. 178

K

Kale Salad with Squash, Almonds, Cheddar, POM

Arils, and Lemon Vinaigrette ........................... 112

Kale Salad with Walnuts, Cheddar, and Lemon

Vinaigrette ........................................................ 140

Kale, Apple, Pancetta, and Walnut Salad with

Creamy Walnut Dressing .................................... 86


L

Light Citrus Green Tea-Mayo Dressing .................. 79

M

Mediterranean Herb and Almond Crusted Black Cod

with Orange Salad ............................................. 115

Mini Whole Wheat Banana, Date, and Walnut

Muffins ............................................................. 166

Morel Mushroom Cappuccino Soup with Savory

Bacon Cream and Pimentón Mushroom Crisps .. 80

Mostarda with Manchego and Whole Grain Crostini

.......................................................................... 164

Mushroom Ketchup ............................................... 153

Mushroom Mayo ................................................... 154

O

Oyster Mushrooms ................................................ 138

P

Pasta with Squash and Miso .................................. 172

Peanut Flax Seed Maple Granola ............................ 96

Peanut Raspberry Scones ....................................... 165

Peanut-Crusted Alaska King Salmon with Green

Goddess Dressing ............................................. 187

Pickled Shiitake Mushrooms ................................. 156

Pistachio Kibbeh with Chickpeas, Vegetables, and

Lemon Yogurt Sauce ........................................ 184

Poached Raisins ..................................................... 145

Pomegranate Mint and Lime Agua Fresca ............ 189

Portabello and Pimentón Crisps ............................... 81

R

Ravioli of Swiss Chard, Walnuts, and Ricotta ......... 84

Roasted Beet, Farro, and Walnut Salad with Honey

Dressing ............................................................ 134

Roasted Mushroom Base ....................................... 162

S

San Marzano Tomato Sauce .......................... 107, 118

Savory Bacon Cream ............................................... 82

Seafood Cioppino with Halibut, Spot Prawns, Razor

Clams, Mussels, and Oysters Simmered in a Rich

Tomato Broth, served with Grilled Multigrain

Toasts ................................................................ 102

Skillet of Roasted Mushrooms and Tomato-Stuffed

Peppers with Garlic and Fresh Thyme .............. 104

Smoked Carrot with Farro, Poached Raisins, Herbs,

and Toasted Walnuts ......................................... 141

Smoked Peanuts ..................................................... 150

Smoked Salmon ....................................................... 97

Spicy Tarator Sauce with Walnuts, Chiles, and Spices

.......................................................................... 176

Spicy Tartar Sauce with Walnuts, Tahini, Chiles, and

Spices ................................................................ 180

Spinach and Greek Yogurt Quiche with Whole

Wheat Crust ........................................................ 93

Spinach and Sweet Potato Patties .......................... 126

Spring Asparagus Shaved Salad with Light Citrus

Lipton Green Tea-Mayo Dressing ...................... 78

Spring Greens Salad with Valencia Oranges and

Roasted Salmon ................................................ 148

Spring Vegetable Bruschetta with Walnut-Fava Pesto

and Walnut Dukkah ............................................ 73

Spring Vegetable, Pistachio, and Chickpea Kibbeh

.......................................................................... 177

Steel Cut Oatmeal .................................................. 163

Strawberry Banana Smoothie ................................ 167

Stuffed Cabbage with Farro, Mushrooms, Chestnuts,

and Squash ........................................................ 121

Sunshine Smoothie ................................................ 173

Sweet Potato and Pea Cakes .................................. 127

T

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 .. 151


Toasted Cumin ....................................................... 132

Toasted Pistachio, Farro, and Vegetable Salad with

Blueberries and Sherry Vinaigrette ................... 113

Toasted Walnut Green Sauce ................................. 182

Tomato, Onion, and Peanut Chutney ..................... 130

Tuna Burger with Chipotle Mayonnaise and Kelp

Salad ................................................................. 101

Turkey Mushroom Sausage with Micro Greens and

Pickled Red Onions .......................................... 161

V

Vegetable Burrito .................................................. 174

Vegetable Jardinière Crostini ................................ 169

Vegetable Quinoa and Walnut Salad ..................... 108

Vietnamese Chicken Soup with Rice Noodles, Fresh

Herbs, Crispy Fried Shallots, and Lime ............ 105

W

Walnut Date Smoothie ............................................. 75

Walnut Horchata ...................................................... 98

Walnut Milk ............................................................. 76

Whole Grain Polenta with Pancetta, Shaved

Asparagus, and Aged Gouda ............................. 136

Whole Wheat Crust ................................................. 94

Y

Yellow Tomato Béarnaise ..................................... 139


This course guide was developed using the resources of

The Culinary Institute of America.

File Name: 2014 Menus of Change Web Book.doc

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All Rights Reserved

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