2016rTFWebbook Final PDF

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The Culinary Institute of America

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rethink Food® THE CULINARY INSTITUTE OF AMERICA®

NOVEMBER 2016 JOIN THE CONVERSATION ONLINE AT #rTFOOD
TABLE OF CONTENTS
PROGRAM OVERVIEW .................................................................................................................................................1
PROGRAM SCHEDULE ..................................................................................................................................................2
ADVISORY COUNCIL.................................................................................................................................................. 11
SOCIAL MEDIA ........................................................................................................................................................... 12
PRESENTER BIOGRAPHIES ......................................................................................................................................... 12
SPONSOR COMPANY BIOGRAPHIES ......................................................................................................................... 20
FRIDAY, NOVEMBER 4TH ........................................................................................................................................... 26
REGISTRATION AND REFRESHMENTS..................................................................................................................... 27

CULINARY DEMONSTRATION ................................................................................................................................ 33
OPENING FLAVOR DISCOVERY RECEPTION ........................................................................................................... 35
SATURDAY, NOVEMBER 5TH ..................................................................................................................................... 68
NAPA VALLEY BREAKFAST .................................................................................................................................... 69

CULINARY DEMONSTRATION RECIPES .................................................................................................................. 88
WALK-AROUND LUNCH ........................................................................................................................................ 93
DESSERT TASTING ................................................................................................................................................ 127
REFRESHMENT AND NETWORKING BREAK ......................................................................................................... 133
STARTUP STUDIO: AN EVENING OF IDEAS AND EXPERIENCES ........................................................................... 136
SUNDAY, NOVEMBER 6TH ....................................................................................................................................... 151
NAPA VALLEY BREAKFAST .................................................................................................................................. 152

CULINARY DEMONSTRATION RECIPES ................................................................................................................ 165
“INSIDE THE CIA KITCHENS” LUNCH ................................................................................................................. 169
RECIPE INDEX ........................................................................................................................................................... 211
rethink Food® THE CULINARY INSTITUTE OF AMERICA®

PROGRAM OVERVIEW
The reThink Food® Annual Leadership Conference is the first conference to bring together a
diverse group of thought leaders and innovators at the intersection of technology, behavior,
design, and food. Our assembled speakers, experts, and provocateurs will spotlight areas of
innovation all along the food industry’s chain of supply and demand—from agriculture to the
consumer food experience—and offer solutions for rethinking the future of food amidst
radically changing food markets around the globe.
2016 marks the third year of reThink Food, and this year’s program explores the tension
between old and new; novel and familiar; and tradition and innovation in food, tech, behavior,
and design. We seek to address several issues crucial to the work of today’s chefs, foodservice
operators, retailers, and innovators in all sectors of the food industry by asking these questions:
How do we help consumers and businesses keep up with the pace of innovation in food? Are
high-tech fixes the best options for current food systems challenges? How do the tensions of fast
versus slow affect our food values and experiences? What innovation opportunities are in the
space between high-tech and low-tech? Are we in a new “era of limits,” and if so, how do we
present restraint as abundance? How might we make these limits palatable to consumers,
sustainable for the environment, and feasible for business? Can work in food design, behavior
change, and food technology build a new “culinary literacy” and reconnect us to living foods?
A unique collaboration between The Culinary Institute of America and the MIT Media Lab, the
three-day conference invites food industry leaders, academics, and innovators in R&D,
technology, consumer package goods, marketing and related fields to share networking
opportunities, cutting-edge research that will widen perspectives, and business-friendly
solutions for the challenges and imperatives that face us.
rethink Food® 1 THE CULINARY INSTITUTE OF AMERICA®

PROGRAM SCHEDULE
Unless otherwise noted, all general sessions take place in the Ventura Center for Menu
Research & Development (3rd floor). The live webcast of the general sessions will also be
streamed throughout the conference for viewing in the Innovators’ Lounge in the Vintners Hall
of Fame Barrel Room (2nd floor).
Friday, November 4
3 PM reThink Experiences
Registration and Refreshments
Atrium (1st floor), Innovators’ Lounge (2nd floor), and Ventura Center for Menu
Research & Development (3rd floor)
3:45 PM Welcome
Speakers: Greg Drescher (CIA), Caleb Harper (MIT Media Lab)
3:55 PM reThink The Future, Round I

Emcee: Kevin Slavin (MIT Media Lab)
4 PM reThink Progress
Keeping Up with the Pace of Food Innovation
For the last decade, innovation in the food sector has been driven by (and met)
consumers’ increasing demands for convenient, affordable, value-based meals — mostly
eaten out of the home. What’s the next wave of consumer demands? How can chefs,
restaurants, and brands predict the cadence of these changing appetites? As technology
evolves exponentially, resources become more scarce, and the population and
temperatures continue to rise, what can food sector players do to keep up? This session
will provide insights and research behind some of today’s and tomorrow’s most impactful
trends.
Introduction: Will Rosenzweig (The Food Business School, CIA)
Presenter: Laurie Demeritt (The Hartman Group)
4:35 PM reThink Chefs

Advancing Culinary Traditions In New, Global Contexts
Since its creation in September 2011, Joxe Mari and the Basque Culinary Center have
worked tirelessly to become the international benchmark in the promotion of chefs and
gastronomy as a lever of social-economic development. Most recently, they announced
the Basque Culinary World Prize — an annual award that celebrates a chef of any
nationality who demonstrates how gastronomy can be a powerful force for change. This
session will explore that changing role of the chef along the value chain, from the kitchen
to the community.
Introduction: David McIntyre (Airbnb)
Presenters: Joxe Mari Aizega (Basque Culinary Center)
Diego Prado (Basque Culinary Center)

4:55 PM reThink Food Technology
Old Techniques Meet New Innovations
What can we learn from human kind’s earliest advances in food technology — from our
first foray with fire to the development of canning in 1810 — and what can these tell us
about how to best prepare for and adopt new technologies innervating the kitchen? From
data-enabled sensors to robotics, food technology is evolving at a rate faster than ever
before. In this live-action session, Philip Tessier, Silver Bocuse winner at the Bocuse d’Or
— the world’s most difficult culinary competition — will provide a look back and leap
forward into technologies changing the kitchen for professional and home chefs, alike.
Introduction: Margo True (Sunset Magazine)
Presenter: Philip Tessier ‘99 (Hestan Smart Cooking)
5:15 PM reThink Kitchens

Robotics and Food: Who’s Cooking Now?
What will the kitchen of the future look like, and, more importantly, what does it mean
for chefs, food companies, and consumers? What are the key technological advances we
can expect to see in both professional and home kitchens? What implications will this
have for an industry stricken by rising labor costs? And how will it shape the experience
of cooking and eating? This session will tackle these questions and more with
presentations from leaders who are revolutionizing the kitchen.
Introduction: Tim Ryan (CIA)
Presenters: Mark Oleynik (Moley Robotics)
Deepak Sekar (Casabots)
Kevin Brown (Innit)
6:15 PM reThink Flavor

Opening Flavor Discovery Reception
Vintners Hall of Fame Barrel Room (2nd floor)
Featuring our Gold, Silver and Copper Program Sponsors
7:15 PM Program Concludes for the Evening

Saturday, November 5
8:15 AM Napa Valley Breakfast

Teaching Kitchen (3rd floor)
Sponsored by National Pork Board
8:55 AM reThink the Future, Round II

9 AM reThink Health
When What We Eat Becomes Who We Are
Personalized lifestyle medicine presents an opportunity for the health and food industries
to come together to help diagnose, treat, and reduce our risk of disease in real time. What
does the future look like when products on grocery store shelves talk to our wearable
devices? When data connects our health care professionals to our favorite food producers,
chefs, retailers, and distributors to affect the impact of lifestyle choices on our health?
This session will share insights from some of the leading minds in personalized health
and nutrition.
Introduction: Matthew Lange (University of California, Davis)
Presenters: Daniel Almonacid (uBiome)
David Katz (True Health Initiative)
9:50 AM Networking Break + Walk to Breakouts
10:15 AM reThink Conversations
A-1: Food Business School — Creating Intelligent Food Systems

Ventura Center (3rd floor)
Today, the word ‘disruptive’ has become a bit of a cliché. But what does it take for a
business, entrepreneur, or chef to be truly disruptive? This session explores how
technology is reshaping the food system, from innovative business models and practices
to communications with customers. From models of education to ones of disruption,
panelists will share their predictions for the future of food innovation, along with insights
on successful business strategies for start-ups, multinationals, and food service that also
embraces social values and issues.
Moderator: Will Rosenzweig (The Food Business School, CIA)
Panelists: Vijay Karunamurthy (Nom)
Megan Mokri (Byte Foods)
A-2: Tasting in the Dark: A Truly Blind Wine Experience

DeBaun Theater (1st floor)
Beyond red or white, what does the color of our wine tell us about its flavor and sensory
characteristics? What elements of wine lie beyond what the eye can see? Join us for a
fascinating wine tasting that explores how flavors and aromas in wine are accented by
simply turning off the lights.
Moderator: Nicki Briggs (CIA)
Presenters: Henry Wedler (University of California, Davis)
Ali Bouzari (Pilot R+D)

A-3: Re-imagining Culinary Innovation: A Novel Approach to Product Creation
Ecolab Theater (1st floor)
What determines how we perceive flavor? How does this shape the product development
process and overall eating experience? And how can chefs and food manufacturers utilize
flavor perception to please consumers’ evolving palates? This session provides an inside
look at flavor work, in practice with a leading flavor theorist and one of the country’s
most beloved brands.
Moderator: Hildreth England (MIT Media Lab)
Presenters: Peter Klosse (T.A.S.T.E)
Emily Hewett (Chobani)
Sponsored by Chobani
A-4: Startup Studio: Big Ideas

Innovators’ Lounge (2nd floor – Vintners Hall of Fame Barrel Room)
This session features trailblazing innovators who are reshaping our food system, from
innovative business models and products to disruptive technologies and community
interactions. Panelists will share their predictions for the future of food innovation, along
with insights on successful business strategies for start-ups and multinationals that also
embraces social values and issues.
Moderator: Danielle Gould (Food + Tech Connect)
Innovators: Afineur, Handpick, IndigoAg, and Renewal Mill
Supported by Google Food
11:15 AM Time to Walk Back to General Session
11:30 AM reThink Retail

Designing Experiences: R&D, Products, Services, and Transaction
How is human-centered design changing the traditional food retail model from concept to
marketplace? What new methods are teams using in the research and development of
product flavors, packaging, and positioning? And, how is this affecting the consumer
experience in store? Hear from three experts who are changing the way we think about
food retail and product and recipe development.
Introduction: Hildreth England (MIT Media Lab)
Presenters: Mike Lee (Studio Industries)
Peter Klosse (T.A.S.T.E)
12:30 PM Walk-Around Networking Lunch

Featuring our Gold, Silver and Copper Program Sponsors
With book signings by Peter Klosse. Books will be available for purchase during
the reception.
1:30 PM Dessert Tastings

Innovators’ Lounge, Vintners Hall of Fame Barrel Room (2nd floor)

1:45 PM reThink Senses
What Makes Us Love or Hate New Foods and Food Experiences
How do our brains process information from different senses — smell, taste, sight,
hearing, and touch — to form the rich experiences that fill our daily lives? Why do some
foods, products, interfaces, and environments inspire surprise and joy, while others
provoke revulsion and disgust? Is there a perfect “sensory algorithm” to help craft foods
and food experiences that we’re guaranteed to love? Hear from three experts in this mind-
opening session about how to use the senses to create truly disruptive food experiences.
Introduction: Michiel Bakker (Google)
Presenters: Ali Bouzari (Pilot R+D)
Paul Rozin (University of Pennsylvania)
2:35 PM reThink Transparency

How Food Informatics and Data Analytics Are Enabling Health, Safety, and
Sustainability Along the Supply Chain
Growing consumer demand for transparency in food is forcing players along the food
value chain to analyze and surface data in radically new ways. The Internet of Food —
and the data it generates — continues to expand in a sensor-enabled infrastructure that
touches everything from farming to manufacturing to shopping. How is the emerging
field of food informatics making sense of all the noise with a common language that food
manufacturers, distributors, retailers, and food service operators can use to create
a healthy and sustainable food system? How and when are innovators using data to
detect and solve food safety issues before consumers are involved? In this session, we will
look at how emerging data analytics technologies are helping companies collaborate and
innovate to keep our food fresh, safe, sustainable, and transparent.
Introduction: Greg Drescher (CIA)
Presenters: Michael Koeris (Sample6)
Matthew Lange (University of California, Davis)
3:30 PM Coffee and Networking Break
4 PM reThink Sustainable
Cultured and Cultivated: The New Ingredients Shaping our World
What does the future of ingredients and sustainable food products look like? How can we
keep up with the consumer demand for certain goods and food staples while creating a
greener world? What implications will these pioneering products have in terms of
existing competitors and supply chains? Presenters will discuss new ways to rethink old
materials and foods, including making milk from yeast and repurposing algae in truly
innovative ways.
Introduction: Nicki Briggs (CIA)
Presenters: Gilonne d’Origny (New Harvest)
Ryan Pandya (Perfect Day)

4:45 PM reThink Supply
At the Source: New Supply Chains for Chefs and Disruptive Businesses
From authenticity to quality, health, and sustainability — consumers want to know
where their food comes from, even as convenience continues to drive purchasing
decisions. When it comes to food choices, how are innovators finding ways to entice and
empower players at all points along the value chain - from producers to retailers to
service to consumers? This session will explore the implications of today’s evolving
supply chain for manufacturers and foodservice professionals.
Introduction: Ariel Schwartz (Business Insider)
Presenters: Jim Flatt (Hampton Creek)
Jonathan Wolfson (TerraVia)
Neo Mohsenvand (MIT Media Lab)
5:45 PM reThink Receptions

Startup Studio: An Evening of Ideas and Experiences
Featuring our reThink Food Innovators
With book signings by Emilie Baltz, Ali Bouzari, and Sophie Egan. Books will
be available for purchase during the reception.
6:45 PM Program Concludes for the Evening

Participants on their own for dinner to enjoy Napa Valley’s great restaurants. Please
make dinner reservations for after 7:15 p.m., to ensure you enjoy the full day’s program.

Sunday, November 6
8:15 AM Napa Valley Breakfast

8:55 AM reThink the Future, Round III

9 AM reThink Agriculture
Data in the Field: Forging New Relationships Between Urban and Rural
The age of Big Data is helping catalyze the transformative technologies that will produce
enough food to feed the 9 billion people projected to be on the planet in 2050. How are
seasoned agronomists and new farmers working together to democratize agricultural
intelligence? How does a changing industry harness and share the insights generated in a
field or on a rooftop or in a shipping container? How can we create a transparent system
that empowers and engages the farmers of the future, wherever they harvest? This session
brings together Ag Tech leaders and a federal official to discuss what is new in the ‘field.’
Introduction: Danielle Gould (Food+Tech)
Presenters: Caleb Harper (MIT Media Lab)
Parag Chitnis (National Institute of Food & Agriculture)
Annie Baldwin (Farmer’s Business Network)
9:50 AM IDEO Interactive Session

Take a Stand: Exploring Creative Tensions in Food
Creative Tensions explores the opposing forces that form in our daily lives and hosts a
collective conversation that’s expressed in movement. Created by IDEO and the
Sundance Institute, Creative Tensions is a way to approach complex themes and topics
and turn them into a forum for healthy debate and conversation. In this session, IDEO
will pose questions to the audience and will ask people to take a stand and share their
opinion. There are no right or wrong answers here, just a collective conversation that
moves when you do.
Moderator: David Katz (True Health Initiative)
Presenters: Lynda Deakin (IDEO)
Meija Jacobs (IDEO)
10:50 AM Networking Break + Walk to Breakout Seminars
11:10 AM reThink Conversations, Too
B-1: Culinary Science: Blending Art and Design Through Food Science
Ventura Center for Menu Research & Development (3rd floor)
How can we use design and technology to upend long-held dining conventions — from
white tablecloths and the formal service of fine dining to the cheap white napkins and
wobbly tables of fast food? Regardless of the setting, today’s diners seek out experiences,
not just meals. These require transforming both formats and expectations. This session
examines how we can harness food science and design to create innovative food
experiences.
Moderator: Hildreth England (MIT Media Lab)
Presenters: Lining Yao (MIT Media Lab)
Wen Wang (MIT Media Lab)

B-2: From Soil to Bottle: An Interactive Look at the Microbiome of Wine
DeBaun Theater (1st floor)
It’s time to look beyond the vine. In our quest to understand wine’s nuances and
complexities, this session explores the microbiome of wine — from the grapes to the
ground they’re grown in. The founder of an innovative wine startup will take attendees
through a guided tasting to learn about the microbiome of wine and its role on terroir.
Moderator: Sophie Egan (CIA)
Presenters: Adrian Ferrero (Biome Makers)
John Dimos (Biome Makers)
B-3: You are How You Eat: Bridging the Mind Body Connection
Ecolab Theater (1st floor)
ReThinking food requires not only an active mind, but demands being attentive to your
body. Recent brain research has found our emotions first emerge in our body, and
nanoseconds later, arrive in our conscious minds. Addressing (and designing for) the
relationship between mind and body is essential to successful behavior change and even
creative brainstorming. In this interactive lecture, food technologist and artist Emilie
Baltz will demonstrate how designing for food and beverage experience using a multi-
sensory approach can be a powerful tool for rethinking what, and also how, we eat for
tomorrow. Inspired by her TedX talk that lightly explores how objects can influence our
emotional engagement with food and drink, Emilie will present an overview of her
interactive work in food.
Moderator: Nicki Briggs (CIA)
Presenter: Emilie Baltz (Baltz)
B-4: Startup Studio: More Big Ideas

Innovators’ Lounge (2nd floor – Vintners Hall of Fame Barrel Room)
This session features trailblazing innovators who are helping to reshape how our food
system, from innovative business models and products to disruptive technologies and
community interactions. Panelists will share their predictions for the future of food
innovation, along with insights on successful business strategies for start-ups and
multinationals that also embraces social values and issues.
Moderator: Danielle Gould (Food + Tech Connect)
Innovators: Agralogics, Australis Aquaculture, Miyoko’s Kitchen, and Nuritas
Supported by Google Food
12:05 PM Walk Back to General Session

12:15 PM Closing Keynote: reThink Ecosystems
Engineering Environments: Harnessing Technology to Transform and Impact Food
Systems
How does technology allow us to monitor, control or replicate chemical, biological or
climate systems along the food supply chain? What is the future of the microbiome, in
terms of engineering its genetic and cellular composition? How do we leverage massive
data sets to build predictive models and influence production, distribution, consumption,
and post-consumption? For this final glimpse into the future of food, this session looks at
the array of environments that impact food systems at a micro and macro scale.
Introduction: Caleb Harper (MIT Media Lab)
Presenters: Kevin Esvelt (MIT Media Lab)
Michael Ferrari (The Weather Company, an IBM Business)
1 PM “Inside the CIA Kitchens” Lunch

2 PM Conference Concludes

ADVISORY COUNCIL
Michiel Bakker Robert C. Post
Director of Global Food Services Senior Director, Nutrition & Regulatory
Google Affairs
Mountain View, CA Chobani
New York, NY
James Biber
Director of Global Food Services Will Rosenzweig
Biber Architects Founder, Dean
New York, NY Food Business School
San Francisco, CA
Jeff Dunn
President Greg Shewmaker
Campbell Fresh Entrepreneur in Residence
Los Angeles, CA Target
Boston, MA
Danielle Gould
Founder Kelly Weikel
Food+Tech Connect Director of Consumer Insights
Brooklyn, NY Technomic
Chicago, IL
Sam Kass
Consultant Jane Metcalf
NBC Co-Founder
Brooklyn, NY WIRED
San Francisco, CA

SOCIAL MEDIA
Follow reThink Food presenters on Twitter
and join the conversation online #rTFood
CIA Industry Leadership MIT Media Lab

@CIALeadership @medialab
Joxe Mari Aizega @bculinary Peter Klosse @PeterKlosse

Daniel Almonacid @DanielAlmonacid David Katz @DrDavidKatz
Michiel Bakker @google Mike Koeris @Sample6tech
Annie Baldwin @FBNFarmers Matthew Lange @mateolan
Emilie Baltz @emilie_baltz Mike Lee @StudioIndustries
Ali Bouzari @AliBouzari David McIntyre @Airbnb
Nicki Briggs @nicki_briggs_ Neo Mohsenvand @medialab
Kevin Brown @innit Megan Mokri @megleg1313
Parag Chitnis @USDA_NIFA Mark Oleynik @MoleyRobotics
Danielle Gould @foodtechconnect Ryan Pandya @perfectdayfoods
Lynda Deakin @ideo Diego Prado @bculinary
Laurie DeMeritt @HartmanGroup Will Rosenzweig @ideagardener
John Dimos @wineseq Dr. Tim Ryan @CIAleadership
Gilonne d’Origny @NewHarvestOrg Ariel Schwartz @arielhs
Greg Drescher @CIAleadership Deepak Sekar @casabots
Hildreth England @hildrethengland Kevin Slavin @slavin_fpo
Kevin Esvelt @kesvelt Philip Tessier @PhilipTessier
Michael Ferrari @MichaelRFerrari Hoby Wedler @hobywedler
Adrian Ferrero @wineseq Jonathan Wolfson @terravia
Jim Flatt @hamptoncreek Lining Yao @liningy
Caleb Harper @calebgrowsfood
Emily Hewett @chobani
Meija Jacobs @MeijaJ
Vijay Karunamurthy @NomHQ

PRESENTER BIOGRAPHIES
JOXE MARI AIZEGA is general manager of the Basque Culinary Center, which fuses gastronomic
sciences with research and innovation at the Center on Food and Gastronomy. This center is the
first Gastronomic School in Spain to offer an official Degree in Gastronomy and Culinary Arts.
The founder and pioneer of this center, Joxe Mari created it thanks to the support of public
institutions, some of the world’s most famous chefs, private companies, and Mondragon
University. Joxe Mari earned a degree in Business and Law and a PhD in Law from the
University of the Basque Country. He worked as a law professor at the University of the Basque
Country and Faculty of Business in the University of Mondragon. He was also vice chancellor of
Mondragón University. (San Sebastián, Spain) @bculinary
DANIEL ALMONACID is the director of bioinformatics at uBiome where his group uses
computational chemistry and biology along with bio–chem–informatics to resolve important
scientific and technical issues relating to the development of clinical microbiology diagnostic
tests, functional annotation of proteins and genes and correlating taxa and metagenomic
functions to different human health conditions. Daniel is also an assistant professor of
bioinformatics at the Center for Bioinformatics and Integrative Biology at Universidad Andrés
Bello (Santiago, Chile). There he leads the enzyme informatics and phylogenomics lab which
focuses on characterizing the effect of mutations discovered in whole-exome sequences of
tumors, re-engineering of enzymes and metabolic pathways for biotechnological applications,
and studying the evolution of function in superfamilies of proteins, and functional annotation
of genomes and metagenomes. He is an active member of the International Society for
Computational Biology where he served as program chair for the first Latin American regional
meeting of the society, and currently serves as sponsoring faculty advisor for the Chilean
regional student group (RSG) of the society. (San Francisco, CA) @danielalmonacid
MICHIEL BAKKER, MBA is the director of global food services for Google, leading its world-
renowned food program, supporting all foodservice related activities and initiatives for
Google’s global community. Michiel’s focus areas include developing new insights and
evidence in how food experiences can enable individuals and teams to be their best short and
long term, and developing internal and external global partnerships to explore and tackle the
challenges and opportunities in the broader food system. Prior to joining Google, Michiel spent
17 years with Starwood Hotels & Resorts Worldwide Inc. in various roles. Most recently, he led
Starwood’s Food and Beverage in Europe, Africa, and the Middle East, where he drove
operations and guided growth and development. Prior to that, he co-led Starwood’s food and
beverage efforts in its North America Division. Michiel serves on several advisory boards: He is
an advisory board member for the Stockholm Food Forum EAT; a member of the Sustainable
Business Leadership Council for Menus of Change; the International Hospitality Advisory
Board of the Hotel Management School Maastricht, the Netherlands; and a board member of the
Society for Hospitality and Foodservice Management. Michiel holds a Bachelor of Business
Administration degree from the Hotel Management School Maastricht (The Netherlands), an
MBA from the University of Bradford (UK), a Master of Hospitality Administration from the
University of Nevada, Las Vegas (USA), and a Master of Real Estate and Construction
Management from the University of Denver, Colorado. (Mountain View, CA) @google

ANNIE BALDWIN is the senior manager, Business Strategy & Operations for Farmers Business
Network (FBN), which is creating a future of farming that puts farmers first by democratizing
information, providing unbiased analytics, and creating competition for farmers’ business.
What started with a handful of farmers in 2014, has spread to a network of thousands of
America’s best farmers managing over 8 million acres in just two years. As each new farmer
joins the FBN, every member’s seed information, agronomic analytics, and buying power gets
stronger. (Menlo Park, CA) @FBNFarmers
EMILIE BALTZ is a food technologist, experience designer, multimedia artist, and educator who
uses food as a material and metaphor for creativity and multisensory communication. She is an
award-winning author and public speaker with appearances at TEDx, DLD, PSFK Conference,
Ignite Conference, Creative Mornings, TODAY Show, NBC, Wall Street Journal, D-CRIT and
more. Emilie is based in New York City and is part of the founding members of NEW INC, the
first museum led incubator hosted at the New Museum. She is also part of the founding faculty
of the School of Visual Arts Products of Design MFA program, and the founder of the Food
Design Studio at Pratt Institute. Emilie is the author of the award-winning L.O.V.E
FOODBOOK, recipient of Best First Cookbook in the World at the Prix Gourmand held annually
in the Louvre, Paris; as well as the nationally featured cookbook, Junk Foodie: 51 Delicious Recipes
for the Lowbrow Gourmand. She lectures and consults internationally on the transformative power
of sensory experience in the lives of creators and consumers. (New York, NY) @emilie_baltz
ALI BOUZARI, PHD is a culinary scientist, author, educator, and co-founder of Pilot R+D, a
culinary research and development company based in northern California. As a chef with a
Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think
about cooking by teaching and developing curriculum at top universities, from ivy league
schools to The Culinary Institute of America, and collaborating with the country’s most
innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood,
and the Thomas Keller Restaurant Group. For his unique approach to food and cooking, Ali has
been recognized as a member of both the Zagat's and Forbes's 30 Under 30 lists. His book,
Ingredient: Unveiling the Essential Elements of Food, was just recently published by Ecco.
(Healdsburg, CA) @alibouzari
NICKI BRIGGS, MS, RDN — recognized as one of PRWeek’s 40 Under 40 ‘Trailblazers to Watch,’
— is a driven brand communications leader and passionate food and nutrition expert. As the
founder of Brooklyn-based NEAR BOIL Brand Communications, Nicki acts as a strategic
advisor, board member, and interim brand marketing leader across a diverse range of food,
technology, and hospitality clients at startup, mid-stage, and large organizations. Nicki
harnesses her unique skill set to provide creative solutions across a robust range of services —
including upstream business strategy, integrated brand marketing campaigns, innovation
insights, product development, thought leadership, and corporate communications. Prior to
starting NEAR BOIL, Nicki led global communications for Chobani overseeing all public
relations, social media, influencer marketing, customer service, corporate communications,
executive visibility, government affairs, CSR, reputation management, nutrition strategy, and
internal communications. She’s responsible for building the brand’s voice and played a pivotal
role in transforming a once regional yogurt company into a one billion dollar brand in less than
five years—gaining the company recognition as one of the fastest-growing startups ever. Nicki’s
work at Chobani is featured in the Harvard Business School case study, “Growing a Live and
Active Culture” along with hundreds of publications globally. She also acts as a contributing
writer and media spokesperson. Her expertise has been included in New York Times, Wall Street
Journal, The NewYorker, Health, Shape, Better Homes and Gardens, Fitness, Cooking Light, Eating
Well, Redbook, Baking & Snack, Gourmet Retailer, Grocery Store Headquarters, Today’s Dietitian and
Intermezzo. Nicki earned her masters degree in Nutrition Communication from Tufts
University’s Friedman School of Nutrition Science and Policy. (Brooklyn, NY) @nicki_briggs

KEVIN BROWN is the CEO and co-founder of Innit. Kevin is an accomplished entrepreneur and
executive, with more than 20 years of experience in the networking, storage, security, and cloud
sectors. Prior to joining Innit, Kevin was on the ground floor of several startups serving in key
leadership roles, including CEO of Kidaro (acquired: MSFT), vice president at Decru (acquired:
NTAP), and vice president/general manager and founding team at Internet infrastructure
pioneer Inktomi (NASDAQ: INKT, acquired: YHOO). Kevin is a fellow at UC Berkeley’s Haas
School of Business where he sits on the Dean’s Advisory Council, and earned his bachelor’s and
MBA degrees at UC Berkeley, where he served as MBA class president. (Redwood City, CA)
@innit
PARAG CHITNIS is the deputy director of the National Institute of Food and Agriculture (NIFA)
of USDA. Here he leads NIFA’s Institute of Food Production and Sustainability (IFPS), which
supports research and extension activities in plant, animal, and agricultural systems. IFPS
manages a budget of about $660 M for competitive and capacity grants. Prior to joining NIFA,
Parag was a research administrator at the National Science Foundation (NSF) – Division of
Molecular and Cellular Biosciences, where he served as division director, deputy division
director, and program director. As the division director, he was responsible for an annual
budget of approximately $125 million in research grants. In addition to leading the division, he
managed many inter-directorate programs at NSF, developed collaborations with agencies in
other countries, and represented NSF in several interagency activities, such as National Science
Advisory Board on Biosecurity and the Nanoscale Science, Engineering, and Technology
Subcommittee of the National Science and Technology Council. Prior to joining NSF, Parag was
a professor in the Department of Biochemistry, Biophysics, and Molecular Biology at Iowa State
University, and was an assistant professor in the Division of Biology at Kansas State University.
As a researcher at these universities, he received more than $4 million in research grants from
federal and private sources including funding from NIFA, NSF, and NIH. Parag authored over
100 peer-reviewed or invited publications in the areas of plant biochemistry, photosynthesis
and proteomics. He has mentored over 50 undergraduate students, MS and PhD students, post-
doctoral fellows, and AAAS fellows. Parag has a BS in botany/plant breeding from the Konkan
Agricultural University in India, an MS in genetics/biochemistry from the Indian Agricultural
Research Institute, and PhD in biology from the University of California at Los Angeles.
(Washington, DC) @USDA_NIFA
GILONNE D’ORIGNY has a BA from Brown in International Relations and Environmental

Studies, an MA from SOAS in Geopolitics, an LLM from SOAS in International Environmental
Law and International Criminal Law. Prior to joining New Harvest, Gilonne published
academic papers and news articles on climate change, decolonization (Western Sahara), and
war crimes and she co-directed and co-produced Stealing Klimt, a documentary about the
restitution of Nazi-stolen art, which inspired the feature film, The Lady In Gold. With a
background in finance, Gilonne worked at Citigroup where she designed one of the first impact
bonds, the Finance Facility for Mine Action. She also worked in private equity at Pegasus
Capital Advisors, where she helped raise a $1BN fund and invest in sustainable and efficient
products. In business, she created and ran IMG’s sustainability division (IMGreen) and helped
start their IMG and Diplomacy consulting sub-division. At On Demand Books, which disrupts
the book supply chain, she helped deploy European and African operations. Gilonne's best
asset and friend magnet is Sophie the dog. After work, they can usually be found hiking with
friends in the mountains around San Francisco. Gilonne also loves skiing in deep powder,
everything about horses, and long hours spent in nature. (San Francisco, CA) @NewHarvestOrg

LYNDA DEAKIN, a partner at IDEO, brings over 18 years of experience working with a broad
range of food and beverage clients to her work. She is the leader of IDEO's Food Studio, helping
companies and organizations solve their toughest problems and identify opportunities for
growth. The Food Studio’s empathic approach enables clients to address people’s unmet desires
and aspirations and empowers them to tackle a wide variety of design and innovation
challenges—from designing the next $100M product to creating strategic development
platforms. Lynda has worked with clients such as ConAgra, Campbell’s, Whitewave Foods,
Hershey's, Anheuser-Busch InBev, and Procter & Gamble. Using brand as the anchor that
supports user experience, Lynda brings a creative spark to the projects she directs, helping
companies to express their vision and realize their goals. (San Francisco, CA) @ldeakin
LAURIE DEMERITT is the CEO of The Hartman Group, a consultancy focused on identifying
demand-side trends in the food and beverage industry, where she drives vision, strategy and
operations. Laurie oversees client projects focused on issues of portfolio management, brand
renovation, consumer insights and innovation. She is a nationally recognized authority on
consumer behavior and culture, and received her MBA from the University of Washington and
her BA from Cornell University. (Bellevue, WA) @HartmanGroup
JOHN DIMOS is general manager of Biome Makers, Inc., a precision viticulture biotech. Biome
Makers has developed next generation DNA sequencing technology to analyze thousands of
types of bacteria and fungi in vineyards to provide risk management recommendations and
solutions important from soil to bottle. Biome Makers is revolutionizing microbial and probiotic
understanding and control in viticulture and oenology. John has 15+ years of innovative
research experience using stem cell systems to model developmental and pathological
processes. In 2008, John published the first report on patient-specific pluripotent stem cells. This
work was named by Time magazine as the top medical breakthrough of the year and by
Science/AAAS as “Breakthrough of the Year,” and led to John's recruitment as one of the first
employees of iPierian, a drug discovery and development company that he incubated within
Kleiner Perkins Caufield & Byers and Highland Capital. John established iPierian's R&D efforts
and their proprietary stem cell based drug discovery platform, resulting in identification and
development of a therapeutic antibody for Alzheimer's disease and the sale of the company to
BMS. Afterwards, as vice president at Mavericks Capital, John supported all aspects of
corporate development strategy, capital raising and M&A activity for the investment bank's
public and private clients in therapeutics, medical devices, digital health and healthcare
services. John received a BS with Highest Honors from Tufts University and a PhD in Molecular
Biology from Princeton University. He completed a teaching and research fellowship at the
Department of Molecular and Cellular Biology and the Stem Cell Institute of Harvard
University and was a finalist with the Kauffman Fellows Program. John is currently enrolled in
the Winemaking Program at UC Davis. (San Francisco, CA) @wineseq

GREG DRESCHER is vice president of strategic initiatives and industry leadership at The
Culinary Institute of America, where he oversees leadership initiatives for the foodservice
industry, including conferences, invitational leadership retreats, digital media, and strategic
partnerships. He is the creator of the college’s Worlds of Flavor® International Conference &
Festival (now in its 19th year); the annual Worlds of Healthy Flavors (held in California and
Singapore) and the Menus of Change initiative, which are presented in partnership with the
Harvard T. H. Chan School of Public Health; and numerous other CIA “think tank” initiatives.
Dubbed the “Flavor Hunter” by Bon Appétit, Greg was inducted into the James Beard
Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’
Silver Spoon Award in 2006, and received two James Beard awards for the CIA’s Savoring the
Best of World Flavors DVD and webcast series. In 2008, he was appointed by the president of
the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to
Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board,
and currently serves on advisory boards for 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) @CIALeadership
SOPHIE EGAN is director of programs and culinary nutrition for strategic initiatives at The
Culinary Institute of America, where she oversees a portfolio of the college’s food industry
leadership initiatives focused on health and the environment. Sophie is a contributor to The New
York Times’ Well section, and has written on food and health for WIRED, Time, Wall Street
Journal, Bon Appétit, and Sunset magazine, where she worked on The Sunset Cookbook and The
One-Block Feast book. Sophie has also worked as a communications consultant for clients
including eBay Foundation, Health Career Connection, Community Grains, and The Vitality
Institute on its Food@Work initiative. A member of the University of California Global Food
Initiative (GFI) Food Literacy Working Group, in 2016 she was named one of GFI’s 30 Under 30,
which recognized her leadership in helping improve the food system. She holds a master of
public health degree, with a focus on health and social behavior, from UC Berkeley, where she
was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in
history from Stanford University. Sophie is the author of the book, Devoured: From Chicken
Wings to Kale Smoothies—How What We Eat Defines Who We Are (William
Morrow/HarperCollins, 2016). (San Francisco, CA) @SophieEganM
HILDRETH ENGLAND is the program coordinator of the Open Agriculture Initiative (OpenAg) at
the MIT Media Lab. She is a behavior designer and registered dietitian who’s spent the last
decade leading innovation and communications projects in nutrition behavior change for the
Centers for Disease Control, the USDA, the University of Texas, and the City of Austin. Before
joining the Media Lab, she spearheaded the Digital Innovation strategy for the Texas Special
Supplemental Nutrition Program for Women, Infants, and Children (WIC), and managed the
design and development of technology to nudge healthier behaviors in more than a million
WIC clients a month. Hildreth is also an award-winning performer and the founder of HESTIA
design lab, and her food design work has been featured at the 2015 Triennale di Milano and in Il
Cucchiaio d’Argento. Hildreth has a BS in Foreign Service from Georgetown University, a BS
(Hons) in Nutrition from Texas State University, and completed a fellowship in the 2015
Masters in Food Innovation Program (Università degli Studi di Modena e Reggio Emilia). Her
latest research is on triggering health-positive behaviors in food environments using emotive
design language and Calm Technology. (Boston, MA) @hildrethengland

KEVIN ESVELT is an assistant professor at the MIT Media Lab and the leader of the Sculpting
Evolution group, which explores evolutionary and ecological engineering and responsive
science. The group investigates the fundamental parameters governing molecular evolution,
uncovers new ways of controlling bacterial fitness and horizontal gene transfer, develops
safeguards and model systems for evaluating CRISPR gene drive elements, collaborates with
groups developing gene drive interventions, and advocates for a new model of responsive
science. Broadly speaking, the goal of the endeavor is to learn enough to rectify a fundamental
flaw in our universe: evolution has no moral compass. Kevin’s work is currently supported by
the MIT Media Lab, the National Institutes of Health (through a K99-R00 award from NIDDK),
and the Bill and Melinda Gates Foundation. Kevin received his PhD in biochemistry from
Harvard University in 2010 for his invention of Phage-Assisted Continuous Evolution (PACE),
a synthetic microbial ecosystem for rapidly evolving biomolecules, in the laboratory of David R.
Liu. His work there was enabled and generously supported by fellowships from the Hertz
Foundation and the National Science Foundation. PACE was recognized by the Harold M.
Weintraub Award and the Hertz Foundation Doctoral Thesis Prize. At the Wyss Institute and
Harvard Medical School, Kevin developed several key technologies that utilize the RNA-guided
CRISPR/Cas9 nuclease for genome engineering and regulation in collaboration with George
Church’s laboratory. The most notable of these is the RNA-guided CRISPR gene drive, which
may allow us to deliberately alter the traits of wild populations. It will eventually merge the
fields of molecular biology and ecological engineering. (Boston, MA) @kesvelt
MICHAEL FERRARI is the head of data science for the ad products team at The Weather
Company, an IBM Business. In this role, he is responsible for defining the data science strategy
across all of Weather’s advertising products, which includes LocationFX, WeatherFX, and
AudienceFX. Michael leads a team of data scientists, engineers, and product managers in
developing and implementing scalable, data-driven solutions for audience targeting, mobile
and location-based targeting, ad attribution, and performance tracking across all of their ad
products. He works closely with Weather’s leadership team to identify opportunities that
leverage their massive sets of weather, location, and audience data in order to uncover business
and consumer insights, and build predictive models for blue chip marketers. Michael is also an
affiliate scientist with The National Center for Atmospheric Research (NCAR) Applications
Laboratory and an active board member on the American Meteorological Society’s Board on
Global Strategies. He is also a research affiliate at the MIT Media Lab where he works on the
OpenAG initiative towards the exploration and development of future food systems. Michael
holds a doctorate in Geophysical Fluid Dynamics and Evolutionary Biophysics, and a master of
science degree from Rutgers University in New Jersey. (Eaton, PA) @MichaelRFerrari
ADRIAN FERRERO is a self-described entrepreneur on a mission to change the world, with

recognition from the Spanish Government, Illumina Accelerator, and MIT Technology Review.
Growing up, Adrian helped his grandfather with his wine harvest and winemaking process.
This inspired him to co-found Biome Makers and create its patented WineSeq technology. This
state-of-the-art process brings an overdue update to the world of wine by identifying the role of
microorganisms in wine and soil quality and helps to optimize the role of terroir. Prior to Biome
Makers, Adrian founded three startups, including AC-Gen Reading Life S.L., InnoEconomy,
and Prevema. He has also worked as an innovation consultant for more than nine years focused
on public funding in the fields of entrepreneurship, innovation, and the future of the internet.
Adrian holds a master of science in Economics. (San Francisco, CA) @wineseq

JAMES (JIM) FLATT, PHD, joined Hampton Creek as chief of R&D and chief science officer in
2015. Prior to Hampton Creek, Jim served as chief technology officer and later as the president
of Genovia Bio, a renewable products division, of Synthetic Genomics Inc., leading the
development and commercialization of several microalgal-based products and execution of
several major product and technology partnerships. Previously Jim served in R&D leadership
roles at Mascoma Corporation, Martek Biosciences, Monsanto and Merck, resulting in the
discovery, development, and commercialization of several major nutritional and performance
ingredients commonly used in the food and specialty chemicals industries. Jim received his
undergraduate degree in Chemical Engineering from Massachusetts Institute of Technology
and graduate degrees in Chemical Engineering from the University of California,Berkeley and
University of Wisconsin-Madison. Jim served as the chairman of the Industrial Advisory Board
for the National Science Foundation Engineering Research Center for Marine Biotechnology
(MarBEC) at the Universities of Hawaii and California-Berkeley. (San Francisco, CA)
@hamptoncreek
DANIELLE GOULD is the founder of Food+Tech Connect, the site of record and world’s largest
community for food tech and innovation. Food+Tech Connect’s newsletter, website, events and
consulting help entrepreneurs, executives, and investors transform the food industry. Since
2010, Danielle has been the leading voice for leveraging new technology, investment, and
business models to create a better food future. She is also a founding member of The Culinary
Institute of America’s Menus of Change® Sustainable Business Leadership Council, a member
of the Google Innovation Lab For Food Experiences and mentor for AccelFoods and Food-X. In
2015, Danielle was named one of the ‘Most Innovative Women in Food’ by Fortune and Food &
Wine Magazines. (New York, NY) @dhgisme
CALEB HARPER is the principal investigator and director of the Open Agriculture (OpenAG)
Initiative at the MIT Media Lab. He leads a diverse group of engineers, architects, and scientists
in the exploration and development of future food systems. Caleb’s research focuses in the areas
of control environment design, actuated sensing, control automation, and data-driven resource,
energy, and biologic optimization. His group is developing an open-source agricultural
hardware, software, and data common with the goal of creating a more agile, transparent, and
collaborative food system. Caleb is a National Geographic explorer and a member of the World
Economic Forum (WEF) New Vision for Agriculture Transformation Leaders Network. His
work has been featured by TIME, WIRED, The Economist, IEEE, World Urban Forum (WUF),
USAID, and TED. Prior to joining the Media Lab in 2011, Caleb worked professionally as an
architect designing and developing data centers, health care, and semi-conductor fabrication
facilities. Additionally, he has consulted with multiple international development agencies,
including USAID, World Bank, Inter-American Development Bank, and the Delhi Development
Authority on high-density urban development projects. (Cambridge, MA) @calebgrowsfood
EMILY HEWETT is a chef for Chobani Greek Yogurt in New York City. In addition to traveling
the country to represent Chobani, she also works closely with the Chobani cafes. Most recently,
she represented Chobani as a USA sponsor at the Rio Olympics developing recipes for athletes
and sponsors. Emily graduated from Johnson & Wales University in Charlotte, North Carolina
in 2014 with her Bachelor of Science in Food Service Management. While attending Johnson &
Wales University, she was a culinary teaching assistant, private caterer, and had the
opportunity to work at the Master’s Golf Tournament in Augusta. In her free time, Emily enjoys
boxing, pottery, dancing, volunteering, and traveling. (New York, NY) @chobani

MEIJA JACOBS is a portfolio director & brand strategist for the renowned IDEO food group.
Design is Meija's not-so-secret weapon for creating a better future for everyone in the food
system. With a background in psychology and advertising, Meija has two decades of experience
helping Fortune 500 companies, start-ups, and non-profits design brands, products, and
experiences—from a campaign to rally support for the Horn of Africa Famine crisis, to new
beverage product platforms that inspire healthy behavior change, and a brand insight film on
beer-drinking and millennial nightlife around the world. As a leader in IDEO’s Food Studio,
Meija collaborates with companies like Whitewave Foods, Suntory Food & Beverage, and The
Hershey Company, as well as Bay Area food innovators and restaurateurs to envision new
products and build new brands. Meija loves sharing her design thinking experience and can be
found teaching, speaking, and writing on topics from female entrepreneurship to brands and
behavior change, including CCA, Middlebury College, Fast Company, and TED Women. (San
Francisco, CA) @MeijaJ
VIJAY KARUNAMURTHY founded Nom with Steve Chen around their mutual love of cooking,
community, and the potential of live video. Vijay led the engineering team at YouTube
responsible for viewing, uploading and engaging with videos. Vijay also co-founded AVOS
with Chad Hurley and Steve Chen, and co-founded startups in the financial space. He holds
degrees from Stanford, UC Berkeley, and the University of Illinois at Urbana-Champaign. (San
Francisco, CA) @NomHQ
DAVID L. KATZ, MD, MPH, FACPM, FACP, FACLM is the founding director of Yale
University’s Yale-Griffin Prevention Research Center and current president of the American
College of Lifestyle Medicine. He earned his BA degree from Dartmouth College (1984); his MD
from the Albert Einstein College of Medicine (1988); and his MPH from the Yale University
School of Public Health (1993). David completed sequential residency training in Internal
Medicine, and Preventive Medicine/Public Health. He is a two-time diplomate of the American
Board of Internal Medicine, and a board-certified specialist in Preventive Medicine/Public
Health. He has received two honorary doctorates. David has published more than 200 scientific
articles and textbook chapters, and 15 books to date, including multiple editions of leading
textbooks in both preventive medicine and nutrition. Recognized globally for expertise in
nutrition, weight management, and the prevention of chronic disease, he has a social media
following of well over half a million. In 2015, he established the True Health Initiative to help
convert what we know about lifestyle as medicine into what we do about it, in the service of
adding years to lives and life to years around the globe. (Derby, CT) @DrDavidKatz
PETER KLOSSE is the creator of a wine and food pairing concept that evolved into an innovative
and comprehensive theory on flavor and tasting. His theory was scientifically validated in his
PhD thesis ‘The concept of flavor styles to classify flavors’ (2004, Maastricht University). It’s
also the subject of his 2014 book release, The Essence of Gastronomy: Understanding the flavor of
foods and beverages. Peter’s new flavor theory can be used to address myriad food issues and
provides explanations to questions that have long seemed too difficult to answer. To enhance
his research capacity and international connections, Peter founded The Academy for Scientific
Taste Research (T.A.S.T.E.), which focuses on research behind deliciousness and consumer
acceptance to promote healthy food choices by individuals. Peter also owns a five-star hotel and
restaurant with a long Michelin star history and is a member of the Google Food Lab. (Hoong
Soeren, Netherlands) @PeterKlosse

MIKE KOERIS is a co-founder and CEO of Sample6, a Synthetic Biology startup aiming to
improve the health and safety of global consumers. Sample6 is developing integrated systems
that can quickly and easily detect harmful and unwanted bacteria in the food, healthcare, and
other industries. Mike also co-founded the nonprofit BiotechStart.org to facilitate the
dissemination of successful business models for biotech startups, increase awareness amongst
prospective founders, and help start more biotech companies. Before starting Sample6 and
BiotechStart, Mike completed his doctoral work on network approaches to combat antibiotic-
tolerant bacteria with Professor James Collins at the Howard Hughes Medical Institute and
Boston University. While working on his thesis Michael co-developed Sample6’s technology,
working with Tim Lu. Mike remains a visiting scholar with the Synthetic Biology Group at MIT.
Prior to his doctoral degree, Mike graduated with a MS in Biochemistry from the Free
University of Berlin, and was a recipient of the German Academic Exchange Fellowship
(DAAD) to study at MIT. In addition to his scientific work, Mike previously worked at KPMG
Consulting and McKinsey & Company in Germany, as well as Flagship Ventures in Cambridge.
(Cambridge, MA) @Sample6tech
MATTHEW LANGE, PhD — well versed in food, biological, and health sciences as well as
cutting-edge food, beverage, information, and education technologies — guides teams toward
designing and implementing knowledge environments the enable end-users to make new and
insightful discoveries, create new products, and improve human living conditions. In addition
to teaching Food Product Innovation and Development, a capstone class for Food Science
seniors at UC Davis, Matthew publishes, teaches, and consults internationally on strategies and
conceptual models for enterprise and industrial-scale within infrastructures in the realms of
agriculture, food, diet, health, and knowledge. As associate director of the UC Davis Initiative
for Wireless Health and Wellness and the principle investigator for International Center for
Food Ontology Operability Data and Semantics (IC-FOODS) at UC Davis, Matthew is leading
efforts to build the semantic and ontological underpinnings for the emerging Semantic Web and
Internet of Food. The Semantic Web and Internet of Food hold promise to fundamentally alter
the way we produce, process, deliver, and consume food. This initiative is giving rise to
ecosystems of next-generation knowledge tools that lower technical innovation barriers for the
creation of novel, traceable, and ecologically-friendly foods, products, medicines, and lifestyle
regimens that are precisely personalized for health and delight yet aggregatable for population
and market analyses. (Davis, CA) @mateolan

MIKE LEE is the founder of Studio Industries, a food product design and innovation studio, and
founder of the Future Market, a futurist food lab that explores what our food system could look
like in the year 2065. The Future Market creates concept food products, events, and research to
enhance how the food world innovates today, by thinking more ambitiously about tomorrow.
Mike’s experience in food design and innovation has covered a wide range over the past 10
years. Most recently, Mike led product development initiatives on the Innovation and New
Ventures team at Chobani. At Chobani, Mike focused on building out the Greek Yogurt maker’s
product platform into new categories and he drove the product design process from research,
insights and ideation, to food, flavor and packaging development, and then finally to business
planning and production. Mike also led the development of the company’s innovation pipeline
process, which impacted both the company’s product development methodology as well as the
culture of innovation across all employees. Mike also founded the Studiofeast underground
supperclub, a sister organization to Studio Industries. Studiofeast creates unique dining
experiences that use food as a medium to design experiences that range from the artful, to the
educational, to the hedonistic. The Studiofeast project acts as a conceptual test lab for Studio
Industries and provides a platform with unlimited creative freedom to explore new ideas in
food. While Studiofeast and Studio Industries have seemingly different goals, they are both
closely connected in the spirit of using food as a creative design tool. Mike is a Detroit native
and was trained in Business at the University of Michigan and Design at the Parsons School of
Design. (Brooklyn, NY) @StudioIndustries
DAVID MCINTYRE is the global head of food at Airbnb, where he oversees the corporate food
and beverage program for Airbnb’s global offices. Prior to his current role, David’s career has
included work in retail (Whole Foods Market and Trader Joe’s), culinary education (The Art
Institute, Natural Epicurean), academic research, advocacy, and policy. David did his graduate
work at New York University with Marion Nestle in Policy and Food Systems, and he continues
to stay involved in advocacy work. (San Francisco, CA) @airbnb
NEO ‘MOSTAFA’ MOHSENVAND is a research assistant and a second-year PhD student at MIT
Media Lab. Neo’s work focuses on pattern discovery in human-generated data. In particular, he
is developing algorithms and exploratory data analysis tools to probe the complex socio-bio-
economical structure of food. He has an MSc degree in mathematics from Oxford University
and has done research on Systems Neuroscience, Mathematical Modeling of Complex Systems
and Network Science. (Cambridge, MA) @medialab
MEGAN MOKRI is the founder and CEO of Byte, a food company using proprietary IoT
technology to offer the highest quality, most affordable fresh food solution to workplaces.
Byte’s customers include Amazon, Sephora, Chevron, Williams Sonoma, the San Francisco
SPCA, and food service providers like Sodexo and Aramark. Prior to Byte, Megan spent eight
years in the online ad technology space, leading teams at Yahoo! and Ghostery. Megan studied
biological engineering in the bitter cold of upstate New York at Cornell University and received
an MBA from UC Berkeley’s Haas School of Business. She lives in Mill Valley, California with
her husband, daughter, soon-to-arrive son, and two cats and two dogs. (Mill Valley, CA)
@megleg1313

MARK OLEYNIK, PhD, is an accomplished mathematician, computer scientist, and proven
trailblazer as the founder and CEO of the revolutionary company, Moley Robotics. Moley
Robotics has created the world’s first fully automated and intelligent cooking robot. It learns
recipes, cooks them, and even cleans up after itself! Moley is turning the dream of unlimited
access to chefs and their recipes, worldwide, into a reality. Moley gives consumers the ability to
have a robot produce meals from around the world in their own homes. Prior to founding
Moley Robotics, Mark was a co-founder and major shareholder of a number of international
and Russian companies in healthcare sector. Earlier in his career, Mark exercised his passion for
building successful products at Pavlov First Saint Petersburg State Medical University and
smaller companies. Mark Oleynik is a driven leader and passionate expert in the fields of
robotics and healthcare. (London) @MoleyRobotics
RYAN PANDYA is the CEO and co-founder of Perfect Day. Ryan is a bioengineer and
entrepreneur and studied Chemical and Biological Engineering at Tufts University, where he
contributed to early cultured meat research. After graduating, Ryan spent a year working at
MassBiologics (Boston, MA), a biomedical company, where he honed skills in cell line
development and small-scale bio-manufacturing. In May 2014, along with Perumal Gandhi,
Ryan started Perfect Day, a company that is developing new technology and processes way to
make dairy foods without cows. (South San Francisco, CA) @perfectdayfoods
DIEGO PRADO is a Chilean born chef and researcher who has worked in some of the best
restaurants in the world, including Noma (Copenhagen) and Boragó (Santiago de Chile).
Currently, Diego leads the BCulinaryLab — a research and development gastronomy laboratory
with its own lines of investigation included within the framework of BCC INNOVATION
(Basque Culinary Center Research and Innovation Center) — as a teacher and researcher. (San
Sebastián, Spain) @bculinary
WILLIAM ROSENZWEIG is dean and executive director of The Food Business School, having
spent his career as an educator, serial entrepreneur, and venture investor. Will was founding
CEO of The Republic of Tea, the company that created the premium tea category in the US. As
an entrepreneur and investor, Will helped grow Odwalla, LeapFrog, Hambrecht Vineyards and
Wineries, Winetasting.com, Yummly, and Brand New Brands, a functional food incubator he
founded in 2004. In 2007, Will co-founded Physic Ventures, the first venture capital firm
supporting early-stage companies in health and sustainability, including Revolution Foods,
Pharmaca, Recyclebank, and Yummly. Will is co-author of The Republic of Tea: How an Idea
Becomes a Business, named one of the “100 Best Business Books” of all time. His work has been
profiled in The Wall Street Journal, Sound Money, Business Week, USA Today, and the San
Francisco Chronicle. In 2010, Will was honored with the Oslo Business for Peace Award for his
accomplishments in the area of ethical business. In 2014, he chaired a US national commission
on health promotion and the prevention of chronic disease. A long-time faculty member at the
Haas School of Business at the University of California Berkeley, Will developed the country’s
first MBA courses in Social Entrepreneurship and Social Venture Development. As dean and
executive director of The Food Business School, Will works with industry experts and academic
leaders to create experiential educational programs that enable entrepreneurs and innovators to
deliver impactful solutions to address the world’s most pressing food challenges—and its
greatest business opportunities. (Healdsburg, CA) @ideagardener

PAUL ROZIN, PhD, is a professor of psychology at the University of Pennsylvania. Paul was
born in Brooklyn, New York. He attended the University of Chicago (Chicago, IL), receiving an
AB in 1956, and received a PhD in both Biology and Psychology from Harvard (Cambridge,
MA), in 1961. His thesis research was sponsored by Jean Mayer. He spent two subsequent years
working with Jean Mayer as an NIH postdoctoral fellow at the Harvard School of Public Health.
Since then, he has been a member of the Psychology Department at the University of
Pennsylvania. Over the last 25 years, the major focus of his research has been human food
choice, considered from biological, psychological, and anthropological perspectives. During this
period, he has studied the psychological significance of flavorings placed on foods in different
cuisines, the cultural evolution of cuisine, the development of food aversions, the development
of food preferences, family influences in preference development, body image, the acquisition
of liking for chili pepper, chocolate craving, and attitudes to meat. Most recently, major foci of
attention have been the emotion of disgust, the entry of food issues (e.g., meat, fat) into the
moral domain in modern American culture, French-American differences in the food domain,
attitudes to recycled water, the psychology of music, and the nature of remembered pleasure.
Some of his recent research is carried out in France, Japan and India, as well as the United
States. Paul is a member of the Society of Experimental Psychologists, has twice been a fellow at
the Center for Advanced Study in the Behavioral Sciences, was a visiting scholar for Phi Beta
Kappa, and a visiting scholar for one year at the Russell Sage Foundation. He is a member of the
American Academy of Arts and Sciences and a recipient of the American Psychological
Association Distinguished Scientific Contribution Award for 2007. He was an editor of the
journal, Appetite, for ten years. (Philadelphia, PA)
TIM RYAN ‘77, CMC, EDD, MBA has served as president of The Culinary Institute of
America (CIA) since 2001. Tim graduated from the CIA in 1977 and received both a bachelor's
and an MBA degree from the University of New Haven, and a doctorate degree in education
from the University of Pennsylvania. With the unique background of being a Certified Master
Chef and Culinary Olympic Champion with an Ivy League doctorate degree, he is the first
alumnus and faculty member to rise through the CIA to become president. Working in the
industry as a successful chef and restaurateur, he was recruited back to his alma mater in 1982
to serve on the faculty and to develop and run the CIA's ground-breaking American Bounty
Restaurant. Tim was also the captain of the U.S. Culinary Team, leading the group to victories
at the first Culinary World Cup and the Culinary Olympics. To this day, no other American
team has been as successful in international competition. For his work in the American Bounty
and with the U.S. Culinary Team, he is recognized as a pioneer in the American cuisine
movement. During his tenure as president, and previously as executive vice president, the
college has developed major innovations, including the world’s first bachelor’s degree
programs in culinary arts management and baking and pastry arts management; a highly
successful publishing program; award-winning videos and television shows; and dramatically
expanded continuing education programs; while strengthening an already gifted faculty. In
1998, Tim was named the ACF Chef of the Year. He has also served as ACF vice president,
president, and chairman. He currently serves on the Board of Trustees of the National
Restaurant Association's Educational Foundation. Tim has received awards from virtually every
food industry organization. He is especially proud of being one of five Americans ever to
receive the Presidential Medal from the World Association of Cooks Societies and his induction
into the James Beard Foundation's Who's Who of Food & Beverage in America. (Hyde Park,
NY) @CIACulinary

ARIEL SCHWARTZ is the deputy editor for Innovation at Business Insider. Previously, she was
the senior editor of Co.Exist, Fast Company's spinoff site focusing on world-changing
innovation. Before that, she was the technology editor at Inhabitat, a green design site, as well
as the site editor at Cleantechnica.com. She has also contributed to publications including
Popular Science, SF Weekly, Modern Farmer, and GOOD Magazine, where she wrote a weekly
online column about energy innovation. Ariel is the recipient of a Verge 25 Award for her work
as “a leading voice on the promise of technology in the service of cities and sustainability.” In
2014-2015, she was an International Reporting Project fellow reporting on health and
development in Brazil. (San Francisco, CA) @arielhs
DEEPAK SEKAR is the founder and CEO of Casabots, a Techstars accelerated company and food
service automation innovator. Casabots reduces the need for tedious, repetitive tasks in
industrial kitchens through robotics. Prior to Casabots, Deepak served as a director at Rambus
and as a chief scientist at MonolithIC 3D Inc. A recognized leader and lover of learning, he has
managed several engineering and marketing teams, handled IP portfolios, and built B2B sales
relationships. An inventor of more than 100 patents, Deepak received his bachelor of
Technology from IIT Madras in 2003 and PhD from Georgia Tech in 2007. (San Jose, CA)
@casabots
KEVIN SLAVIN is faculty and founder of the Playful Systems group at the MIT Media Lab. His
group focuses on building systems that delight, instead of systems that explain. These range
from mobile games to urban metagenomics. Prior to MIT, he co-founded several companies
including Area/Code (which worked with Nike, Nokia, Disney and others to pioneer locative
and cross-platform entertainment, acquired by Zynga in 2011); Everybody at Once, an audience
development platform for BBC America and others; and Collective Decision Engines, a software
applying behavioral economics to market research. His most recent work with MIT was part of
the Venice Architecture Biennale, and his background includes 10 years as creative and strategy
at DDB, Chiat, and others. His TED talk on how Algorithms Shape the World has been
overexposed on the Internet and other places people watch videos. He has been written about
in The New York Times, The Wall Street Journal, BusinessWeek, WIRED, and Fast Company. He
received his BFA from the Cooper Union. (Cambridge, MA) @slavin_fpo
PHILIP TESSIER ‘99 is a founding member of Hestan Smart Cooking and serves as the culinary
and media director as well as head coach for Bocuse d’Or USA. Philip is part of a core team of
scientists and engineers developing a cooking system that allows aspiring cooks and food
enthusiasts a new way to cook in the home. With a focus on temperature control, video
guidance, organization and technique, Philip oversees recipe development and media
production, working alongside software and hardware engineers to bring solutions to the
everyday challenges in the kitchen. Prior to joining Hestan, Philip spent more than a decade
behind the stoves in Thomas Keller’s award-winning restaurants, culminating his career with
Keller as executive sous chef at The French Laundry. Philip won international acclaim in 2015,
winning the Silver Bocuse at the Bocuse d’Or, the world’s most difficult culinary competition.
Just a few points shy of gold, Philip became the first American ever to mount the podium and
now continues to push the United States forward as the head coach for Bocuse d’Or USA.
(Napa, CA) @PhilipTessier

MARGO TRUE is the food editor at Sunset magazine, a position she has held since 2006, creating
and overseeing both recipes and stories about food. Before coming to Sunset, she was the
executive editor at Saveur magazine, and before that, a senior editor and writer at Gourmet.
Margo has edited several cookbooks for Sunset, including The Sunset Cookbook (Oxmoor, 2010)
and The Sunset Edible Garden Cookbook (Oxmoor, 2012), and was the lead author of The One-Block
Feast (Ten Speed Press, 2011), a backyard-farming book based on the magazine’s James Beard
Award-winning blog, sunset.com/oneblockdiet. Her most recent project, co-edited with Sunset
colleague Elaine Johnson, was The Great Outdoors Cookbook, for which she roasted whole
animals, cooked paella over live fire, and built an adobe oven. Margo has won several honors
for her writing, including four James Beard journalism awards and two awards from the
International Association of Culinary Professionals (IACP). She has been on NPR’s The Splendid
Table and many other radio shows, and is a frequent guest on local TV. As the daughter of a
foreign-service officer, she grew up in seven different countries and ate everything from
kaymak to roasted rabbit. (Menlo Park, CA) @mtrue
WEN WANG is a bioengineer, entrepreneur, and designer. Her research focuses on bio-
fabrication and bio-manufacturing, involving interdisciplinary studies that combine the
knowledge of biotechnology, advanced materials, and design. Her vision is to fill the gap
between bio-oriented research and the real-world applications, by enabling technology easy to
access, and products more affordable. She has been working on numerous research and
commercial projects involving biological systems for various products, e.g. therapeutic proteins
for cancer therapy, medicine in small molecule form, sustainable biofuels from waste, clean
diesel without sulfur, and future healthcare and household products using biological living
materials including the bioLogic garment. Her current research interest is to make
transformable food that can change shape during making, cooking, and eating. Prior to joining
the MIT Media Lab and MIT Department of Chemical Engineering as a postdoctoral associate,
Wen gained her PhD degree in Singapore-MIT Alliance, Chemical and Pharmaceutical
Engineering. Her bachelor’s degree was obtained from Zhejiang University in both
bioengineering and intensive training program of innovation and entrepreneurship.
(Cambridge, MA)
HENRY “HOBY” WEDLER, PhD, blind since birth, is the founder and director of the nonprofit
Accessible Science. Henry is also host of the truly blind wine and beer tasting experiences. In
2012, Hoby was one of only 14 individuals honored at the White House when he was named
one of President Barack Obama’s Champions of Change for enhancing educational and
employment opportunities for Americans with disabilities. Hoby’s work in the food and drink
industry was generously recognized by Forbes Magazine when he was named one of Forbes’
2016 “30 under 30” in the food and drink category. Hoby completed his PhD from the
University of California, Davis. Hoby was raised in Petaluma, California where early on he fell
in love with beautiful Sonoma County. When he is not busy pursuing his academic studies or
leading his blind or visually impaired chemistry camp students in conducting hands-on organic
lab experiments through touch and smell, he turns his attention to food and drink – where he’s
most passionate about flavor, accurate flavor descriptors, and how flavor and aroma relate to
science. (Petaluma, CA) @hobywedler

JONATHAN S. WOLFSON is the executive chairman and co-founder of TerraVia Holdings, Inc.,
and co-founded and served as chief executive officer at its predecessor, Solazyme, Inc. He
served as chief executive officer of TerraVia until 2016. Prior to TerraVia, Jonathan was vice
president of finance and business development for 7thOnline, Inc., a supply chain software
company. Immediately prior to that he co-founded InvestorTree, a SaaS/Internet based
financial services company and was an adjunct faculty member in the Economics Department at
Hunter College (CUNY). Jonathan has directed TerraVia’s overall strategy and execution since
inception, leading Forbes to name him one of the “12 Most Disruptive Names in Business”. The
Biotechnology Industry Organization (BIO) named Jonathan the recipient of its 2015 George
Washington Carver Award, Biofuels Digest named him the #1 CEO in the top 100 people in the
Bioeconomy, Emory University selected him as one of its “history makers”, the Clinton Global
Initiative recognized him with its “Green Leap” award and he led TerraVia’s international
selection as a World Economic Forum Technology Pioneer. Jonathan has been an active
participant in advisory groups including the Center for American Progress (CAP) Clean Tech
Council and is a member of the board of directors of the Biotechnology Industry Organization
(BIO) where he sits on the governing board of the Industrial and Environmental Section. He
also sits on the supervisory board of Avantium N.V., a renewable chemicals company. Jonathan
obtained a law degree from New York University (NYU) School of Law and an MBA from NYU
Stern School of Business. He has served as a member of TerraVia’s board of directors since
inception and continues in an active leadership role as executive chairman of the Board of
Directors. (South San Francisco, CA) @terravia
LINING YAO is conducting her PhD research on material and interaction design at MIT Media
Lab. To Lining a kitchen is a lab for smart material inventions. And, food is media. Lining’s
work focuses on the transformation of food materials created during the action of baking,
boiling, microwaving and frying, including the physical changes in shape, color, and texture.
Lining is originally from Inner Mongolia. (Cambridge, MA) @liningy

SPONSOR COMPANY BIOGRAPHIES
Afineur is a biotechnology company pioneering the use of controlled natural fermentations to
make better, healthier and more sustainable food products. www.afineur.com
Agralogics enables Food and Water Enterprises’ access to “relevant” information at the right
place and time (and with the right privacy controls), to enable them to make better operational
decisions through data collaboration – both within their Enterprise and across their supply-
chain. By designing a data collaboration platform for the unique needs the Food Ecosystem
stakeholders, Agralogics is able to “enhance” the operational efficiency of enterprise decisions
across multiple, interconnected business functions. Agralogics’ customers include the largest
grower, packer and processor companies in “high-value” crops. www.agralogics.com
Airbnb is a trusted community marketplace for people to list, discover, and book unique
accommodations around the world — online or from a mobile phone or tablet. Whether an
apartment for a night, a castle for a week, or a villa for a month, Airbnb connects people to
unique travel experiences, at any price point, in more than 34,000 cities and 191 countries.
Airbnb seeks to create a world where 7 billion people can belong anywhere. www.airbnb.com
Australis Barramundi has been heralded as “the perfect fish for a changing world,” because it
offers an exceptional culinary, nutritional, and sustainability profile that is unmatched by any
other fish. By delivering on the promise of climate-smart ocean farming, Australis is proud to be
the first-ever marine fish farm to earn Monterey Bay Aquarium Seafood Watch®’s “Best Choice”
rating. The company operates two farms and sells to leading retailers and foodservice
companies in North America, Australia, Asia and Europe. www.thebetterfish.com.
Avocados From Mexico (AFM), based in Irving, Texas, is the marketing powerhouse behind the
Mexican Hass Avocados Importers Association (MHAIA) and the Association of Growers and
Packers of Avocados From Mexico (APEAM). A combination of more than 19,000 orchards and
a blooming season that lasts all year long enables our growers to offer an uninterrupted supply
of fresh avocados, year-round. Bring flavor to the menu 24/7/365, using different avocado
techniques and menu ideation. Foodservice.AvocadosFromMexico.com
Chobani® is the maker of America’s No. 1 selling Greek Yogurt brand. Authentic strained
Chobani Greek Yogurt was founded on the belief that people have great taste, they just need
great options. That is why Chobani produces only the highest quality, best tasting products
made with only natural ingredients out of its New Berlin, New York plant and its new one
million square-foot production facility in Twin Falls, Idaho. Deliciously creamy and packed
with more protein than regular, unstrained yogurt, Chobani is an on-trend, versatile ingredient
and a great flavor carrier in both sweet and savory applications. Add it to dressings, soups,
smoothies and baked goods, or use it as a sour cream or mayo substitute to lower the fat,
calories and sodium while increasing the protein in dishes. www.chobani.com

CSSI is a unique Chicago-based agency, combining comprehensive marketing services with
culinary-focused strategy. Working on behalf of leading manufacturers and commodity
associations, we secure product placements and develop innovative concepts to reach menu
decision makers at national chains and non-commercial outlets. With offices in Chicago, Los
Angeles and Shanghai, CSSI offers both global reach and the ability to connect to local market
opportunities and trends, lending flexibility to adapt to the ever-changing food industry and
the specific needs of our broad client base. www.cssiculinary.com
Davis Wright Tremaine is an international law firm with 500+ attorneys who represent many
of the leading food and technology companies in the world. DWT is proud to have one of the
largest full-service food and beverage legal practices in the United States. On a daily basis over
50 DWT lawyers provide strategic legal advice, facilitate game-changing industry mergers and
acquisitions, and litigate and resolve “bet-the-farm” disputes, for small and large food and
beverage companies facing growth challenges and transformational events. Our Food Tech
practice group counsels innovators and investors at the convergence of the food and technology
industries. www.foodbev.dwt.com
Dole Packaged Foods offers fresh ideas with ready-to-use products—Chef-Ready Cuts IQF
diced, cubed, and slices, Smoothie Starters™, IQF frozen fruits, Fruit Bowls®, Pineapple and
Tropical shelf-stable pouch packs and #10 cans – bursting with irresistible flavor and quality.
Dole focuses on the use of fruit and vegetables to infuse a depth of authentic flavor, color, and
aroma, throughout all day parts and menu segments. Rely on Dole to deliver premium quality
ingredients picked at the peak of ripeness and available all year round.
www.dolefoodservice.com
Ferrero began its story in the town of Alba in Piedmont, Italy, in 1946. Today, with a
consolidated turnover of over 9.5 billion Euros, Ferrero is amongst the market leaders of the
confectionery sector and one of the largest Groups in the global chocolate confectionery market.
The Ferrero Group is present with more than 40,000 people across 53 countries, it has 22
production plants around the world and 9 agricultural companies. Its products are present and
sold in more than 160 countries; they have become part of the collective memory and customs of
many countries, where they are truly loved generation after generation and often considered as
cultural icons. Furthermore, Ferrero has social responsibility in its DNA. Product freshness and
highest quality, careful selection of the finest raw materials, sustainable agricultural practices
and continuous research and innovation are some of the key elements of Ferrero’s success.
Moreover, Ferrero continues to invest in local communities thanks to the Ferrero Foundation,
Michele Ferrero Entrepreneurial Project and the Kinder+Sport programme. www.ferrero.com
Food+Tech Connect is the site of record and world's largest food innovation community.
Through its website, newsletter, events and consulting, FTC gives innovators the business
insights, connections and skills they need to build next-generation products and services.
www.foodtechconnect.com
Gold Coast Packing takes our customers' needs as our highest priority. As a vertically
integrated grower, shipper, and processor of broccoli, cauliflower, cilantro, spinach, and blends
we have been an innovator in the production of fresh, and ready-to-use vegetables for 30 years.
www.goldcoastpack.com

Google Food supports Google’s culture by creating engaging and inspiring food experiences
that provide fuel for big, innovative thinking and collaboration among employees. With over
950 MicroKitchens and nearly 200 cafes worldwide, we believe that by creating exceptional food
experiences and providing the tools and information needed to support Googlers in being at
their best, they will also be happier, healthier, more productive and more creative.
www.google.com/green/efficiency/oncampus/#eating
Handpick is a food-tech company that transforms complex food data into simple grocery
solutions. Handpick’s big data, technology and content enable retailers to disrupt the business
model of Blue Apron and HelloFresh by turning groceries into meal solutions for the mass
market. Handpick’s award-winning app helps consumers access recipes and meal solutions for
any diet, cuisine and budget. www.handpick.com
IDEO is an award-winning global design firm that takes a human-centered, design-based

approach to helping organizations innovate and grow. We envision new companies and brands,
and we design the products, services, spaces, and interactive experiences that bring them to life.
www.ideo.com
Indigo Ag, a Boston-based company, focuses on the microbes that have evolved in conjunction
with plants over millions of years to optimize health and maximize productivity. Utilizing these
beneficial microbes, Indigo can work towards its goal of helping farmers to sustainably feed the
planet. Inspired by insights from the human microbiome, Indigo began with the hypothesis that
microbes living inside a plant (endosymbionts) are vital to its health. With sophisticated
sequencing techniques, Indigo has assembled a world-class database of genomic information
from these microbes, resulting in products that complement a plant’s natural processes to
improve crop health while increasing yield. www.indigoag.com
JUST® water is headquartered in Glens Falls, New York, and aims to create optimism and
economic value through operational innovation and delivering disruptive products at
affordable prices. A diverse group of impact investors, artists, and members of the science and
innovation community came together to form JUST and support the launch of its first product,
JUST® water. JUST water is 100% spring water in a paper-based bottle, sourced from the Glens
Falls watershed in the Adirondack Mountains. For more information, please visit
www.justwater.com.
Lamb Weston, a ConAgra Foods brand, is a leading supplier of frozen potato, sweet potato,
appetizer and vegetable products to restaurants and retailers around the world. For more than
60 years, Lamb Weston has led the industry in innovation, introducing inventive products that
simplify back-of-house management for our customer and make things more delicious for their
customers. From the fields where Lamb Weston potatoes are grown to proactive customer
partnerships, Lamb Weston always strives for more and never settles. Because, when we look at
a potato, we see possibilities. www.lambweston.com
Land O’Lakes has been working with its famer-members to produce quality dairy products
simply and deliciously since 1921. Our premium dairy products, give you the consistency and
quality you count on to deliver great tasting dishes your patrons will crave. Land O’Lakes
Foodservice – Simple Goodness, Made Simple. www.landolakesfoodservice.com

Miyoko’s Kitchen revolutionizes and redefines dairy with an exciting line of premium,
artisanal vegan cheese and butter made from organic plant-based ingredients. Marrying
traditional techniques such as culturing and aging with new technology, Miyoko's Kitchen
manages to create flavors and textures that rival their dairy counterparts. The mission of the
company is to provide sustainable, compassionate alternatives to high-end dairy products that
help people transition away from animal products, thereby saving the lives of farm animals and
mitigate climate disruption. www.miyokoskitchen.com
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
Naturipe® Farms, is an industry leader in producing healthy and delicious Fresh berries and
Value Added berry products including: Ready To Eat, Individually quick frozen (IQF) and
more. With our wide selection, commitment to quality and food safety, year around availability
and a focus on innovation, Naturipe Farms is perfectly suited to be your Total Berry Solution.
www.naturipefarms.com
Nima is a science-driven technology company making the world safer for people who want and
need to know what’s in their food. Through people-friendly products that identify individual
ingredients in food, and a growing community of users and data, every day Nima enables
people to enjoy what’s on their plates. www.nimasensor.com
The Northern Canola Growers (based in North Dakota) represent 95 percent 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 percent omega 3’s, high monounsaturated fat, and a high smoke point. With
only 7 percent 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! www.northerncanola.com
Nuritas is the first company in the world to use artificial intelligence and DNA analysis to find
new disease-beating molecules in food and food by-products. The company is not only defining
the future of food and health with these disease-beating ingredients but also adding incredible
value to currently valueless food sidestreams. Nuritas has been recognized as one the most
innovative startups in the world. www.nuritas.com

Renewal Mill utilizes by-product streams from current food production processes to create
nutritious and wholesome products with economic value. Renewal Mill’s first product is an
okara flour blend, a tasty and nutritious alternative to white flour that is made from the nutrient
rich soybean pulp strained from soymilk. Over 40 percent of all food produced in the US is
wasted, which represents extreme environmental, social and economic losses. By creating new
products from these and other by-product streams, Renewal Mill provides a sustainable
business solution to our planet’s need to grow more with less. www.renewalmill.com
Samsung Electronics Co., Ltd. inspires the world and shapes the future with transformative
ideas and technologies, redefining the worlds of TVs, smartphones, wearable devices, tablets,
cameras, digital appliances, printers, medical equipment, network systems, and semiconductor
and LED solutions. We are also leading in the Internet of Things space through, among others,
our Smart Home and Digital Health initiatives. We employ 319,000 people across 84 countries
with annual sales of US $196 billion. www.samsung.com/us
Starbucks Coffee Company provides an uplifting experience that enriches people's lives one
moment, one human being, one extraordinary cup of coffee at a time. www.starbucks.com
TerraVia™ is a next generation food, nutrition and specialty ingredients company that
harnesses the power of algae, the mother of all plants and earth’s original superfood. TerraVia’s
algae-based food ingredient platform delivers innovation and sustainable solutions to the food
industry. Algae-based products are unique in that they can significantly improve total health
benefits – decrease calories, decrease saturated fat, decrease cholesterol – without
compromising taste. Our ingredients open a new world of possibilities in rich taste, enticing
texture, high nutrition and environmental sustainability. www.terravia.com
Tyson Food Service is one of the world's largest producers of chicken, beef, pork and prepared
foods that include leading brands such as Tyson®, Jimmy Dean®, Hillshire Farm®, BONICI®,
Sara Lee®, Ball Park®, Wright®, Chef Pierre®, ibp Trusted Excellence®, Mexican Original®, and
State Fair®. Tyson Food Service has the expertise, insights and production capabilities to give
you MORE—all from one trusted place. www.TysonFoodService.com
Unilever Food Solutions is dedicated to helping 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 3 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 3) Source 100
percent of our agricultural raw materials sustainably, and enhance the livelihood of people
across our value chain. www.unileverfoodsolutions.us

The Vitamix family of companies is privately held and family-owned and -operated. Founded
in 1921, Vitamix manufactures high-performance blending equipment for home and
commercial use. Its commercial customer list reads like a “Who’s Who” of major restaurant
chains, and gourmet chefs say their Vitamix machines are as important to them as their knives.
A recognized leader in marketing and product innovation, Vitamix founder William G. “Papa”
Barnard created one of the first infomercials in 1949 to demonstrate how the Vitamix blender
could help people improve their health with whole foods, and the company developed the first
true commercial blender in the early 1990s, which ignited the smoothie movement. Vitamix,
whose products are known worldwide for their performance, durability, and reliability,
continues to win awards for product innovation and is a recipient of the president’s prestigious
“E Star” Award for Exports. Headquartered in Olmsted Township, Ohio, 19 miles from
Cleveland, Vitamix products are engineered and assembled in Northeast Ohio and sold in
approximately 140 countries. For more information, please visit
www.vitamix.com/commercial.

FRIDAY, NOVEMBER 4TH

NOVEMBER 2016 JOIN THE CONVERSATION ONLINE AT # rTFOOD
REGISTRATION AND REFRESHMENTS
Green Tea-Coconut Smoothie

Blueberry Mojito
Furikake Kettle Corn and Spicy Potato Chips
Malasadas with Citrus Sugar, Espresso Sugar, Peanut Cocoa Sugar

GREEN TEA-COCONUT SMOOTHIE
Yield: 6 to 8 Portions
Ingredients Amounts
Bananas, frozen, cut in 1” pieces 1 lb.

Pineapple, frozen, diced ½ cup
Coconut milk 1½ cups
Matcha 4 tsp.
Spinach or kale leaves, cleaned 2 cups
Green tea, brewed ½ cup
Coconut or palm sugar as needed
Coconut, shredded, toasted as needed
Method
1. Combine all ingredients in a blender. Blend until smooth. Adjust seasoning with palm
sugar.
2. Garnish with toasted coconut.
Source: Adapted from minimalistbaker.com

BLUEBERRY “MOJITO”
Ingredients Amounts
Blueberries 1 cup
Pineapple, frozen, diced ½ cup
Lime juice ½ cup
Sugar ½ cup
Garnish
Mint leaves 10 ea.
Blueberries ½ cup
Sparkling water 1 cup
Lime slices 4- 8 ea.
Method
1. Combine blueberries, pineapple, lime juice, and sugar in a blender. Blend until smooth.
2. Place the mint leaves in a pitcher, gently bruise. Add the blueberries for garnish and
blended mixture. Stir in sparkling water and garnish with lime slices.

FURIKAKE KETTLE CORN AND SPICY POTATO CHIPS
Yield: 6 Cups
Ingredients Amounts
Potato Chips
Sherry vinegar 1 cup
Salt 2 Tbsp.
Sugar 2 Tbsp.
Water 2 Tbsp.
Canola oil for frying as needed
Potato chips 2 cups
Korean chile powder 1 Tbsp.
Salt as needed
Kettle Corn
Canola oil 3 Tbsp.
Popcorn kernels ¼ cup
Sugar 1 Tbsp.
Salt as needed
Mixture
Kettle corn 4 cups
Potato chips 2 cups
Corn pops 1¼ cups
Furikake 2½ Tbsp. + additional
Red pepper flakes 1 tsp.
Cayenne a pinch
Dried pineapple, diced 3 Tbsp.
Bacon, cooked, finely chopped 3 Tbsp.
Butter, melted, browned 4 Tbsp.
Chives, minced 2 Tbsp.
Method
1. For the Potato Chips: Combine the vinegar, salt, and sugar in a bowl. Stir to dissolve. Add
water and mix. Add potatoes, let sit overnight. Drain well and pat dry.
2. Heat the fryer oil to 350°F. Add the potato chips and gently stir. Fry until golden brown and
crispy.
3. Drain on a baking sheet lined with paper towels. Toss with Korean chile powder and salt.
4. For the Kettle Corn: Heat the oil in a heavy bottomed pan.
5. Once hot add the corn and sprinkle with sugar. Cover with a lid and gently shake until the
corn starts to pop.
6. Continue to shake as the corn pops, and once the popping slows, pour the popped corn into
a bowl and sprinkle with salt.
7. For the Mixture: Combine all the ingredients in a large bowl except the butter and chives.
Drizzle the butter on top of the bowl and gently toss. Serve with more furikake on top and
chives.
Source: Adapted from Roy Choi, A-Frame Restaurant.

MALASADAS WITH CITRUS SUGAR, ESPRESSO SUGAR,
PEANUT COCOA SUGAR
Yield: 12 Regular or 36 Small Portions
Ingredients Amounts
Dry active yeast 1 Tbsp.

Sugar 1½ cups
Water, heated to 115°F 2 Tbsp.
Eggs 3 ea.
Butter, melted 2 Tbsp.
Milk ½ cup
Half and half ½ cup
Salt ¼ tsp.
Bread flour 4 cups
Canola oil, for frying as needed
Sugar to roll in as needed
Espresso Sugar
Espresso, cool 2 Tbsp.
Instant espresso powder 1½ Tbsp.
Water 1 Tbsp.
Sugar 2 cups
Citrus Sugar
Sugar 1 cup
Lemon zest, microplaned 2 Tbsp.
Orange zest, microplaned 4 Tbsp.
Peanut Cocoa Sugar

Peanuts, toasted, ground ½ cup
Sugar 1 cup
Cocoa powder ¾ cup
Method
1. Combine yeast, 1 teaspoon sugar, and 2 tablespoons water heated to 115°F in a bowl; let sit
until foamy, about 10 minutes; set aside.
2. Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add
yeast mixture, ½ cup sugar, butter, milk, half and half, and salt; mix until combined.
3. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly
greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size,
about 1 ½ hours. The dough should be wet.
4. On a lightly floured surface, roll dough into a 12-inch square about ½-inch thick. Using a
knife, cut dough into 3-inch squares; gather and reuse scraps.

5. Gently shape into balls. Place on greased parchment paper-lined baking sheets, at least 3
inches apart; cover loosely with plastic wrap and set aside in a warm place until doubled in
size, about 1 hour.
6. Place remaining sugar in a large bowl; set aside. Heat 2 inches of oil in a 6-quart saucepan
until a deep-fry thermometer reads 350°F. Using scissors, cut the donuts out of the
parchment paper, leaving about 1 inch of paper around the sides of each donut (the paper
makes it easier to transfer them to frying oil).
7. Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard
paper. Cook, flipping once until puffed and golden, 2 to 3 minutes. Transfer to a baking
sheet with a wire rack; let cool completely.
8. For the Espresso Sugar: Combine the espresso, espresso powder, water, and sugar in a bowl.
Mix until the liquid is incorporated. Spread on a sheet pan and dry at room temperature
approximately 24 hours.
9. For the Citrus Sugar: Combine ½ cup sugar with the zest in a food process and blend until
smooth. Mix in remaining ½ cup sugar.
10. Peanut Cocoa Sugar: Combine all ingredients in a food processor and mix.
11. Toss malasadas in plain sugar, Citrus Sugar, Espresso Sugar or Peanut Cocoa Sugar.
Variation: Mini malasadas by shaping into 1-inch balls.
Source: Adapted from saveur.com.

CULINARY DEMONSTRATION

CRISPY SKIN SALMON WITH PUMPKIN SEEDS AND APPLE
BROWN BUTTER
Yield: 4 Portions
Ingredients Amounts
Frisée trimmed, garnish 1 bu.

Crispy Skin Salmon
Salmon, 5 oz. fillet 4 ea.
Salt ½ tsp.
Ground black pepper 4 tsp.
Canola Oil 4 Tbsp.
Garlic clove, smashed, skin on 2 ea.
Thyme sprig 2 ea.
Pumpkin Seed and Apple Brown Butter
Butter 4 Tbsp.
Apple, julienned ½ ea. + additional
Apple, cut into ¼” dice ¼ ea.
Pumpkin seeds 2 Tbsp.
Lemon juice 2 Tbsp.
Fleur de sel 2 tsp.
Method
1. For the frisée: After trimming away the dark green outer leaves and the base of the frisée,
gently pull apart the tender yellow leaves for an eye catching garnish.
2. For the Salmon: Remove the pin bones and scales. Season the Salmon with salt and pepper.
3. Dry the skin side of the fish with a paper towel and season 2 filets on both sides with a
½ teaspoon of salt. Season the flesh side with ground black pepper.
4. Add oil to pan and heat on high until just before the smoke point.
5. Cook the salmon skin side down for one minute, then turn down the heat and finish
cooking for 3 minutes.
6. Flip the salmon, add aromatics, and cook the salmon for 2 additional minutes and baste
every 20 seconds. Remove the Salmon using a fish spatula, to a towel-lined tray or plate,
skin-side up.
7. Drain the excess oil and aromatics from the pan.
8. Using a paper towel, thoroughly wipe the pan.
9. Melt the butter in the pan.
10. Add the apples and pumpkin seeds. Stir the apples and seeds into the melted butter, cook
for one minute stirring continuously.
11. Add the lemon juice to the pan and stir to incorporate.
12. To Serve: Place 1 fillet in the center of each plate.
13. Spoon the sauce over and around the crispy skin salmon.
14. For the chef’s touch, garnish each dish with frisée and apple julienne.
15. Finish the dish with a pinch of fleur de sel over the salmon and accompanying garnish.
Serve immediately.
Source: Phillip Tessier, as presented at the 2016 reThink Food conference.
Published with permission of the author. All rights reserved.

Opening Flavor Discovery Reception
CHOBANI
Smokey Eggplant and Labne Ravioli, featuring Chobani Greek Yogurt
Chobani Cheesecake with Bruleed Figs, Balsamic and Fresh Thyme
Moroccan Hummus + Carrot, featuring Chobani Greek Yogurt
NATIONAL PORK BOARD

Cured Meat Cone
BellyChon Rillon
Chicharron “Nachos”
TERRAVIA
Fried Quail on Bite Size Sage Waffles with Butternut Squash Purée, Maple Syrup Gelee,
featuring Thrive® Culinary Algae Oil, AlgaVia® Lipid-Rich Whole Algae and AlgaVia® Protein-
Rich Whole Algae
Crispy Pork Belly with Creamy Fennel Purée, Fennel Chip and Pickled Apple Slaw, featuring
Thrive® Culinary Algae Oil, AlgaVia® Lipid-Rich Whole Algae and AlgaVia® Protein-Rich
Whole Algae
UNILEVER FOOD SOLUTIONS

Taiwanese Noodle Soup, featuring Knorr Professional Liquid Concentrated Beef Base
Mo Tea-To Cocktails featuring Lipton Fresh Brewed Iced Green Tea
VITAMIX
Thai Green Curry with Trumpet Royal Mushrooms, Chicken, and Thai Basil
Roasted Garlic, Parsnip and White Bean Soup with Pedro Ximénez Pearls
PHILLIP TESSIER GUEST CHEF STATION

Crispy Skin Salmon with Pumpkin Seeds and Apple Brown Butter
Cheese and Vegetable Crudite Station

SMOKEY EGGPLANT AND LABNE RAVIOLI WITH BROWN
BUTTER, SAGE, AND PARMESAN
Yield: 5 Portions or 30 Raviolis

Ingredients Amounts
Labne
Cheesecloth 3 ft.
Chobani Greek Yogurt, 32 oz.
Plain Whole Milk
Smokey Eggplant and Labne Filling

Eggplant, medium 2 ea.
Onion, finely chopped 1 cup
Garlic clove, minced 1 tsp.
Thyme sprig 1 ea.
Extra-virgin olive oil as needed
Labne, (recipe above) ½ cup
Cumin ½ tsp.
Paprika, smoked ½ tsp.
Lemon juice 1 tsp.
Salt 1 tsp.
Ravioli
Eggs 3 ea.
Water 1 Tbsp.
Chobani Greek Yogurt, 1 Tbsp.
Plain Whole Milk
Semolina flour 8 oz.
Bread flour 8 oz.
Salt ¾ tsp.
Egg yolks 2 Tbsp.
Milk 1 Tbsp.
To Finish
Butter 6 Tbsp.
Sage 1 bu.
Parmesan, finely grated ¼ cup
Pine nuts, toasted ¼ cup
Aleppo pepper 1 Tbsp.

Method
1. For the Labne: Rinse cheesecloth under hot water and squeeze out excess liquid. Unwrap
the cheesecloth to a single layer and re-fold it to make a square with 4 layers and lay the
square over a medium sized bowl evenly.
2. Place the yogurt in the center of the cheesecloth. Pull the corners of the square together
and hang the ball of yogurt over the bowl in a fridge for 24 hours to make labne.
3. Remove the labne from the cheesecloth and process in a food processor until smooth.
Refrigerate until ready to serve.
4. For the filling: Score the eggplant skin with a knife. Grill or roast the eggplants over high
heat until the skin is charred and flesh is tender.
5. When cool enough to handle, split in half lengthwise and scoop out flesh. Place in a wire
mesh strainer. Press with a spoon to squeeze out excess liquid.
6. Saute onions, garlic and thyme in olive oil over medium heat until onions are
translucent. Remove thyme from pan and reserve onion mixture.
7. Transfer eggplant to a mixing bowl. Mash with a fork and fold in labne, onion mixture,
cumin, smoked paprika, lemon juice and salt.
8. Refrigerate until ready to fill ravioli.
9. For the ravioli: Whisk together eggs, water and yogurt.
10. In a separate mixing bowl, whisk together flours and salt. Create a deep well and pour
in wet ingredients. Stir wet ingredients in well, pulling flour as you stir.
11. As dough begins to form, turn dough and any excess flour into a clean countertop.
Gently fold dough from sticking to counter. The dough is kneaded when it forms a
smooth elastic ball.
12. Wrap dough tightly in plastic wrap and refrigerate. Let rest for at least 30 minutes.
13. Generously sprinkle flour onto a clean countertop. Place pasta dough onto a floured
surface and divide into 4 portions. Cover with a clean towel.
14. Set your pasta machine to thickest setting. Flatten one piece of dough between your
hands and feed it though the pasta roller. Repeat twice.
15. Gradually change pasta roller to thinner settings and pass pasta sheet through twice on
each setting until next to last setting.
16. Once all four portions have been rolled out, use a 2 to 3 inch round cutter to cut out
raviolis. Fill half of rounds with 2 teaspoons of smokey eggplant and labne filling.
17. Whisk together egg yolks and milk, and use this egg wash to brush the edges of filled
ravioli, place an un-filled pasta cut-out over the top and use your fingers to seal around
edges.
18. Bring a pot of salted water to a rolling boil. Boil raviolis in small batches for about 2
minutes or until al dente.
19. Coat a glass dish with olive oil, remove pasta from boiling water with a slotted spoon
and place in dish.
20. Heat a large sauté pan over medium heat. Melt 3 tablespoons of butter and let slowly
brown.
21. Add a sprig of sage and 15 raviolis. Sear on one side until lightly brown and then flip
over.
22. Remove raviolis from pan and hold warm. Reserve butter to drizzle over plate.
23. Repeat process with remaining raviolis.
24. To finish: Portion 6 raviolis onto each plate. Drizzle with warm brown butter and garnish
with parmesan, pine nuts, and a pinch of Aleppo pepper.
Source: Chobani, as served at the 2016 reThink Food conference.


CHOBANI CHEESECAKE WITH BRÛLÉED FIGS, BALSAMIC,
AND FRESH THYME
Yield: 1 Cheesecake, 9-inch
Ingredients Amounts
Crust
Graham cracker crumbs 1 cup
Butter, melted 4 tbsp.
Cinnamon ½ tsp.
Nutmeg ⅛ tsp.
Turbinado sugar ¼ cup
Cheesecake filling
Cream cheese, room temperature 16 oz.
Turbinado sugar 1 cup
Chobani Greek Yogurt, 1 cup
Plain Whole Milk
Eggs, separated 4 ea.
All-purpose flour 2 Tbsp.
Salt ¼ tsp.
Vanilla extract 2 tsp.
Garnish
Figs, fresh, sliced 2 cups
Turbinado sugar ½ cup
Balsamic reduction or glaze ¼ cup
Thyme, picked 2 Tbsp.
Method
1. For the crust: Preheat oven to 325°F. Combine graham cracker crumbs, melted butter,
cinnamon, nutmeg, and sugar in a bowl and mix well.
2. Spray a 9-inch, non-stick spring form pan generously with pan spray. Add crumb mixture
to the bottom of the pan. Press crumbs down firmly and evenly.
3. For the filling: Use the paddle attachment of a stand mixer or an electric hand mixer to beat
cream cheese with ¾ cup sugar.
4. Add yogurt, egg yolks, flour, salt and vanilla and beat until smooth. Scrape down sides of
bowl once or twice during mixture.
5. In a separate bowl, beat the egg whites with the remaining ¼ cup of sugar. Beat until whites
form a soft meringue. Fold into the cream cheese mixture.
6. Gently pour into the crust and bake in oven for 50 minutes. Turn oven off and prop open
slightly. Leave cake in oven for 10 to 20 minutes or until the mixture is still slightly loose but
the sides are set.
7. Remove the cheesecake from oven and cool to room temperature for another hour. Wrap
tightly and refrigerate for 4 to 8 hours or until ready to serve.
8. For the garnish: Top cheesecake with slices of figs and sprinkle with sugar.
9. Using a small kitchen torch, brûlée the figs until sugar begins to melt, being careful not to
burn. Drizzle lightly with balsamic glaze and garnish with thyme leaves.


MOROCCAN HUMMUS + CARROT
Yield: 4 Portions, 4 Ounces Each
Ingredients Amounts
Chobani Greek Yogurt 2 cups

Plain Whole Milk
Moroccan carrot hummus ½ cup
(recipe follows)
Chickpeas ¼ cup
Kalamata olives, pitted, chopped 2 Tbsp.
Carrots, shredded ¼ cup
Lemon juice 2 tsp.
Orange juice 2 tsp.
Extra-virgin olive oil 6 tsp.
Salt as needed
Ground black pepper as needed
Pita Chips as needed
Method
1. Scoop ½ cup of yogurt into each of 4 bowls. Season with salt and pepper.
2. Top each bowl of yogurt with 2 tablespoons of hummus, 1 tablespoon chickpeas,
½ tablespoon olives, 1 tablespoon shredded carrot, ½ teaspoon lemon juice, ½ teaspoon
orange juice and drizzle with olive oil.
3. Serve with pita chips.


MOROCCAN CARROT HUMMUS
Yield: 3 Cups
Ingredients Amounts
Chickpeas, drained, washed ¾ cup

Carrots, chopped, blanched, shocked ¾ cup
Tahini ½ cup
Garlic clove 1 ea.
Lemon juice 3 Tbsp.
Cumin ¼ tsp.
Ras al hanout 1 tsp.
Harissa ½ Tbsp.
Calabrian chili paste ¼ tsp.
Salt ¾ tsp.
Ground black pepper ¼ tsp.
Water 6 Tbsp.
Extra-virgin olive oil 2 Tbsp.
Chobani Greek Yogurt, 6 Tbsp.
Plain Whole Milk
Method
1. Combine all ingredients, except for yogurt, in a food processor. Process until very
smooth, this may take up to 10 minutes.
2. Once hummus is smooth, add Chobani yogurt and process to incorporate. Remove from
food processor and keep refrigerated until ready to serve.


BELLYCHON RILLON
Yield: 1 Pork Belly
Ingredients Amounts
Pork Belly, skin-on 1 ea.

Baking soda ¼ cup or more as needed
Water ¼ cup or more as needed
BellyChon Paste
Lemongrass 480 g
Salt 180 g
Shallot 660 g
Garlic clove 660 g
Ground black pepper 48 g
Cilantro root, minced* 300 g
BellyChon Dipping Sauce

Coconut vinegar 1320 g
Shallot 125 g
Garlic 50 g
Thai chili pepper, red, stem removed 10 g
Black peppercorn 7 g
Salt 45 g
Sugar 115 g
Garnish
Crispy garlic as needed
Cilantro leaves as needed
Method
1. Using a jaccarding tool or carving fork, pierce the skin of the pork belly all over – fully
piercing the entire surface of the skin. Make a slurry out of the baking soda and water and
rub all over the skin-side of the belly.
2. Wrap the belly and place in a fridge overnight. The following day, remove the belly and
rinse off the baking soda paste. Place the belly on a rack lined sheet tray and put back into
the fridge for one hour to dry.
3. For the BellyChon Paste: Using a mortar and pestle, pound the lemongrass and salt until the
lemongrass is well broken down. Add the remaining ingredients one by one and continue to
pound until it forms a nice paste.
4. Flip the belly over so that it is skin side down and rub with the BellyChon Paste.
5. Roll the pork belly tightly, with the skin side out and truss. Vacuum seal the trussed belly
and cook sous vide at 190°F for 8 hours. Remove the pork belly from the circulator and place
into an ice bath.
6. For the BellyChon Dipping Sauce: Blend all ingredients in a blender until fully incorporated.

7. Heat a deep fryer to 350°F. Remove the cooled belly from the bag pat dry thoroughly. Deep
fry the entire belly for 20 minutes until the skin is puffed and crisp.
8. Let it rest for 15 minutes and cut off the strings. Slice the fried belly into 1-inch slices and
serve with Filipino style fried rice and the BellyChon Dipping Sauce.
9. Garnish the plate with crispy garlic and cilantro leaves.
Note: If you cannot find cilantro roots, cilantro stems can be substituted
Source: Leah Cohen. as served at the 2016 reThink Food conference.


FRIED QUAIL BITES
Yield: 64 Small Bite Hors d’oeuvres
Ingredients Amounts
Quail, semi boneless, breast, thighs 8 ea.

and legs cut into 1” pieces
Buttermilk, divided in half 3 cups
Salt, divided 2 tsp.
Pepper, divided 1 tsp.
All-purpose flour 2 cups
Cornstarch ¼ cup
Thrive™ Algae Oil for frying as needed
Method
1. Put the quail pieces, 1½ cups buttermilk, 1 teaspoon salt and ½ teaspoon pepper into a
ziplock baggie and marinate for at least 4 hours and up to 8 hours.
2. Right before serving, pour enough Thrive™ Algae Oil to fill a large pot to a depth of 3-
inches and bring to a temperature of 350° F. Place a backing sheet with wire rack next to the
pot.
3. Put the remaining 1½ cups buttermilk on a medium bowl. In a second bowl, put the flour,
cornstarch and remaining 1 teaspoon salt and ½ teaspoon pepper.
4. Working in batches, remove the quail from the buttermilk mixture, allowing excess to drip
off before dredging the pieces in the flour mixture.
5. Shake off any excess flour and dip the quail back into the bowl of fresh buttermilk, then
back into the flour. Place the pieces on a wire rack to rest for 10 to 15 minutes before frying.
6. Fry the quail pieces and in the hot oil in batches, until golden brown and floating on the
surface of the oil, 1 to 2 minutes.
7. Transfer with a spider to the baking sheet with wire rack. Sprinkle with salt.
Source: Caroline Fey for TerraVia, as served at the 2016 reThink Food conference.

BUTTERNUT SQUASH PURÉE
Yield: 2 Cups
Ingredients Amounts
Butternut squash, small, 1 ea.

cut in half, seeds removed
Thrive™ Algae Oil, divided 3 Tbsp.
Salt as needed
Onion, small, diced ½ ea.
Celery stalk, chopped ½ ea.
White wine ¼ cup
Water 1 cup
AlgaVia® Lipid-Rich Whole Algae ¼ cup
AlgaVia® Protein Rich Whole Algae 2 Tbsp.
Salt 1½ tsp.
Method
1. Heat the oven to 400° F.
2. Drizzle the cut side of the squash with 1 tablespoon Thrive™ Algae Oil and sprinkle with
salt.
3. Place, cut side down, on a parchment paper lined baking sheet and roast for 1 hour, or until
the skin is browned and bubbling and the flesh is very soft. Cool, and then peel skin off and
discard.
4. Heat the remaining 2 tablespoons Thrive™ Algae Oil in a sauté pan over medium-high.
Add the onions and celery and cook for about 5 minutes, or until the onions are becoming
translucent.
5. Add the white wine and cook for 2 minutes, then add the water and cook for another 3 to 4
minutes, or until the vegetables are soft.
6. Add the AlgaVia® Lipid Rich Whole Algae, AlgaVia® Protein Rich Whole Algae and salt.
7. Transfer to a blender and process until smooth.

MAPLE SYRUP GELÉE
Yield: 100, ¼-inch Squares
Ingredients Amounts
Water, cold ¼ cup

Gelatin Powder 1 Tbsp.
Water, boiling 1 cup
Pure maple syrup ¾ cup
Method
1. Put the cold water in a medium sized mixing bowl. Sprinkle the gelatin over the water and
let it stand for a few minutes to bloom.
2. Add the boiling water and whisk until the gelatin is melted. Stir in the maple syrup and
chill until set. Cut into squares.

CRISPY PORK BELLY
Yield: 100, 1-Ounce Pieces
Ingredients Amounts
Pork belly, skin removed, 3 lb.

top fat side scored
Salt 1 Tbsp.
Ground black pepper 1½ tsp.
Onion, diced 1 ea.
Fennel stalks, finely chopped 1 cup
Garlic cloves, large, finely chopped 5 ea.
Thyme 1 bu.
White wine, dry 1 cup
Chicken broth, low sodium 1 cup
Thrive™ Algae Oil 2 Tbsp.
Method
1. Preheat the oven to 350°F convection.
2. Rub the pork belly with the salt and pepper and set aside.
3. Place the onion, fennel stalks and fronds, garlic, thyme, wine and chicken broth in a baking
dish large enough to fit the pork belly.
4. Place the belly on top and cover with foil. Bake for 3 to 4 hours, or until tender when pierced
with a knife. Let cool to room temperature in the liquid. Remove from liquid and tightly
wrap with plastic.
5. Place on a baking sheet and top with another baking sheet. Put the pork belly in the fridge
and place one or two large cans on top for weight. Refrigerate overnight.
6. Unwrap the belly and trim off any unnecessary fat. Cut the belly into squares.
7. Heat the Thrive™ Algae Oil in a non-stick sauté pan over medium heat. Add the pork
squares and cook for 1 to 2 minutes, or until crispy. Drain on a paper towel lined plate
before serving.

FENNEL PURÉE
Yield: 2 Cups
Ingredients Amounts

Fennel bulbs, medium, ends 2 ea.
trimmed, bulbs diced
Garlic clove, large, finely chopped 1 ea.
White wine ¼ cup
Water ¾ cup
Salt 1 tsp.
AlgaVia® Lipid Rich Whole Algae, 3 Tbsp.
cream colored
Method
1. Heat the Thrive™ Algae Oil in a sauté pan over medium heat. Add the fennel and cook for 3
to 4 minutes.
2. Add the garlic and cook for another minute or two. Add the white wine and simmer until
reduced by half.
3. Add the water, salt and AlgaVia® Lipid Rich Whole Algae. Transfer to a blender and process
until puréed.

FENNEL CHIPS
Yield: 2 Cups
Ingredients Amounts
Fennel bulb, medium, ends 1 ea.

trimmed, thinly sliced on mandolin
Water, cold 1 cup
Citric acid 1 tsp.
Salt as needed
Thrive™ Algae Oil as needed
Method
1. Preheat a convection oven to 250°F.
2. Line baking sheet with a rubber silpat. Thinly slice the fennel bulb and put it in a bowl with
water and citric acid.
3. Let rest for 5 minutes. Drain and pat very dry.
4. Lightly drizzle the silpat with Thrive™ Algae Oil and arrange the fennel in one layer. You
may need two baking sheets.
5. Bake in the oven for 30 minutes. Allow to cool.
6. Heat Thrive™ Algae Oil in a large pot to 350°F.
7. Place a wire rack over a baking sheet and place it next to the pot. Add the fennel and fry for
about 30 seconds.
8. Using a spider, transfer the fennel to the rack to cool. Sprinkle with salt.

PICKLED APPLE SLAW
Yield: 2 Cups
Ingredients Amounts
Water ¾ cup
Apple cider vinegar 1 cup
Garlic cloves, smashed 2 ea.
Cloves, whole 1 tsp.
Coriander seeds 1 tsp.
Peppercorns 1 tsp.
Bay Leaf 1 ea.
Sugar ¼ cup
Salt 2 tsp.
Granny Smith apple, cut into 1 ea.
matchsticks on a mandolin
Red beet, small, peeled and quartered 1 ea.
Method
1. Heat the water, vinegar, garlic, spices, bay leaf, sugar and salt together in a saucepan until
the mixture is steaming and the sugar has melted. Cover and let rest for 30 minutes.
2. Put the apples and beet pieces into a container with a lid that seals. Reheat the pickling
liquid until it is simmering.
3. Place a strainer over the container with the apples in it. Pour the hot liquid through the
strainer, over the apples, and stir to blend.
4. Let the mixture rest until it is no longer steaming, then cover and refrigerate for 24 hours
before using.

TAIWANESE NOODLE SOUP
Ingredients Amounts
Beef shank, cut in 1” cubes 2 lb.

Salt as needed
Canola oil 3 Tbsp.
Ginger, ¼” thick slices 6 ea.
Thai bird chiles 2–3 ea.
Roma tomato, chopped ½ cup
Sugar 2 Tbsp.
Sichuan Chili Bean Sauce (doubanjiang) 1 Tbsp.
Sichuan peppercorns 1 Tbsp.
Star anise 2 ea.
Shaoxing rice wine 1 cup
Dark soy sauce ¼ cup
Light soy sauce ½ cup
Beef stock, low sodium 2½ qt.
Cooked noodles, wheat, rice, egg 2 lb.
Shanghai Noodles, wide rice noodles
Garnish
Baby bok choy, blanched, 1–2 cups
cut in ¼”
Broccolini, blanched, cut 2” 1–2 cups
Baby spinach leaves 1–2 cups
Broccoli leaves 1–2 cups
Bean sprouts 1–2 cups
Green onions, sliced thin 1 cup
Tsiang vegetables as needed
Kimchi, (recipe follows) as needed
Thai bird chiles, sliced 1 Tbsp.
Cilantro, leaves ½ cup
Tofu, firm, cut in ½” dice 1 lb.
Method
1. Season the meat with salt and pepper. Let sit for 15 minutes.
2. Heat one tablespoon of canola oil in a large, heavy-bottomed pot over medium –high heat
until shimmering. Add half of the beef (this should cover the bottom of the pan without
overcrowding).
3. Brown the meat all over, approximately 10 minutes. Remove from pan and continue with
the remaining meat and canola oil.
4. Add the remaining oil to the same pan and heat until shimmering.

5. Add the ginger, garlic, and chiles. Cook stirring until aromatic. Add the tomato, and stir for
1 minute.
6. Add the sugar and stir until dissolved, about 30 seconds. Add the chili bean sauce, and stir
until the mixture starts to bubble.
7. Place the spices in a sachet.
8. Return the seared beef to the pot and stir to coat the meat with the aromatics. Add the
shaoxing to deglaze the pan, scraping up the browned bits from the bottom of the pot. Add
the spices, soy sauces, and beef stock.
9. Bring to a low simmer, cover. Cook until the meat is tender, approximately 2 ½ hours.
10. Remove the sachet from the pot. Carefully strain the soup over a colander to catch the
ginger and garlic. Return the beef and broth to the pot. Adjust seasonings.
11. To Serve: Heat the noodles to warm through. Place in a bowl. Top with your choice of
garnishes. Pour hot broth and meat over.
Note: For a vegetarian version, replace beef broth recipe with the vegetarian broth recipe.
Source: Adapted from Cathy Erway, seriouseats.com, as served at the 2016 reThink Food conference.
.

FIVE SPICE VEGETABLE BROTH
Ingredients Amounts
Onion, sliced ½” thick 2 ea.

Cilantro stems, chopped 1 bu.
Sichuan peppercorns 1 Tbsp.
Star anise 2 ea.
Canola oil 3 Tbsp.
Ginger, minced 2 Tbsp.
Garlic, minced 2 Tbsp.
Thai bird chiles, stemmed 2–3 ea.
Tomatoes, canned, chopped 1 cup
Sugar 2 Tbsp.
Sichuan Chili Bean Sauce (doubanjiang) 1 Tbsp.
Shaoxing rice wine 1 cup
Dark soy sauce ¼ cup
Light soy sauce ½ cup
Dried shiitake mushrooms 1 lb.
Vegetable stock, low sodium 2½ qt.
Cilantro, leaves ½ cup
Method
1. Preheat a dry heavy bottomed skillet. Place the onions in the pan, and griddle until
caramelized on both sides. Cut into a dice.
2. Place the cilantro stem and spices in a sachet.
3. Heat one tablespoon of canola oil in a large, heavy-bottomed pot over medium –high heat
until shimmering. Add the onions, ginger, garlic, and chiles. Cook stirring until aromatic.
Add the tomato, and reduce down to a paste.
4. Add the sugar and stir until dissolved, about 30 seconds. Add the chili bean sauce, and stir
until the mixture starts to bubble.
5. Add the shaoxing to deglaze the pan, scraping up the browned bits from the bottom of the
pot. Add the spices, soy sauces, mushrooms, and vegetable stock.
6. Bring to a low simmer, cover. Cook until the mushrooms have rehydrated and infused,
approximately 45 minutes.
7. Remove the sachet from the pot. Using a mesh strainer, lift the mushrooms from the soup.
When cool enough to handle, remove the stems and cut into quarters. Return mushrooms to
the soup, adjust seasonings.

QUICK KIMCHI
Yield: 5 to 6 Pounds
Ingredients Amounts
Salt ½ cup
Napa cabbage, cut into ½”x 2 ½” strips 1 hd.
Korean radish or daikon radish, 1½ lb.
cut into 1/3” dice
Carrot, ⅛” julienne 1 lb.
Spice Mixture
Garlic, minced ¼ cup
Ginger, grated on box grater 1/3 cup
Sugar ½ cup
Vinegar ½ cup
Korean red chile pepper flake, fine ½ cup
(gochugaru)
Fish sauce ¼ cup
Red jalapeño, ⅛” julienne ¼ cup
Green onions 2 cups
Method
1. In a mixing bowl combine salt, Napa cabbage, radish or daikon, and carrots in a perforated
pan and toss several times. Set aside at room temperature for 2 to 3 hours or until the
cabbage is bendable.
2. For the Spice Mixture: In a small bowl, combine all ingredients and mix well.
3. Rinse vegetables with 2 or 3 cups water just to remove excess salt from the vegetables. Using
your hands, squeeze lightly to remove moisture from the vegetables.
4. Transfer brined vegetables to a mixing bowl or hotel pan and add Spice Mixture.
5. Transfer to a storage containers then cover and refrigerate until ready to use. This kimchi is
ready in 2 days.
6. If you need to serve it sooner than 2 days, leave the kimchi at room temperature for an
additional 2 to 3 hours after mixing and then refrigerate it.
Source: Mai Pham, as presented at the 2016 Worlds of Healthy Flavors leadership retreat.

THAI GREEN CURRY WITH TRUMPET ROYAL MUSHROOMS,
CHICKEN, AND HERBS
Yield: 8 Portions
Ingredients Amounts
Green Curry Paste

White peppercorns, finely ground 10 ea.
Coriander seeds, toasted, ground 1 Tbsp.
Cumin seeds, toasted, ground ½ tsp.
Jalapeño, chopped 4 ea.
Thai bird chiles, chopped 15–20 ea.
Salt 1 tsp.
Lemon grass, finely chopped 2 Tbsp.
Kaffir lime zest 1 tsp.
Galangal, chopped 1 tsp.
Cilantro roots, finely chopped 2 tsp.
or substitute with 1 Tbsp. chopped stems
Shallots, small, chopped 3 ea.
Garlic cloves, chopped 6 ea.
Gkapi shrimp paste 2 tsp.
Chicken, legand thigh, boneless 1 ½ lb.

cut in 1” cubes
Salt as needed
Coconut milk 4 cups

Green Curry Paste (see above)
Chicken stock ½ cup
Trumpet royal mushrooms, cut into ½ lb.
quarters lengthwise, then 1” pieces
Fish sauce as needed

Palm or coconut sugar as needed
Thai eggplants, halved or quartered 12 ea.
Kaffir lime leaves, tear in 2–3 pieces 2–3 ea.
Green jalapeños, julienne 1–2 ea.
Galangal, thin slices 1–2 ea.
Green peas ½ cup
Thai sweet basil leaves ½ cup
Salt as needed
Lime juice as needed
Jasmine rice, cooked as needed

Method
1. For the Curry Paste: Grind the dry spices finely in a spice grinder. Set aside. Place spices and
herbs in a blender, blend until smooth. Add shrimp paste and blend to combine. Set aside.
2. Season the chicken with salt and pepper. Let sit for 30 minutes.
3. In a large pot, heat about a cup of the thick coconut cream from the top of a can of coconut
milk (or the rich milk from the first pressing of coconut pulp) over medium to high heat.
4. Reduce until oil begins to separate or the cream looks thick and bubbly. Add the curry paste
and fry in the cream for a few minutes until aromatic. Add chicken stock.
5. Remove from heat, place in a blender and blend until smooth. Pour back into pan.
6. Add the chicken and mushrooms. Stir to coat with the curry mixture. Pour in the remaining
coconut milk. Bring to a simmer.
7. Season to taste with fish sauce and balance with palm sugar. Add the eggplants and kaffir
lime leaves. Bring sauce back up to a simmer and simmer a few minutes or until the
eggplants begin to soften.
8. Add the slivered jalapeño peppers, galangal, and peas. Stir in the basil until it wilts. Adjust
taste with salt and lime juice as needed. Remove from heat and serve hot with lots of plain
steamed rice.
Source: Adapted from It Rains Fishes © 1995 Kasma Loha-unchit, as served at the 2016 reThink Food conference.
.

ROASTED GARLIC, PARSNIP AND WHITE BEAN SOUP WITH
PEDRO XIMÉNEZ PEARLS
Yield: 3 Quarts
Ingredients Amounts
Parsnips, peel, cut in 1” pieces 2 lb.

Garlic cloves, unpeeled 10 ea.
Thyme sprigs 10 ea.
Canola oil 1 oz.
Salt as needed
Crispy Parsnips
Canola oil, for frying as needed
Parsnips, shaved 1 cup
Salt as needed
Soup Base
Canola oil 1 oz.
Onion, small dice 2 cups
White beans, cooked, drained 1 cup
Vegetable stock 2 qt.
Sage leaves 1 Tbsp.
Bay leaf 1 ea.
Cream ½ cup
Salt as needed
Lemon juice as needed
Pedro Ximénez pearls ¼ cup
Chervil pluches ¼ cup
Method
1. Preheat oven to 425°F. Combine the parsnips, garlic, thyme, and 1 ounce of oil in a bowl.
Season with salt and pepper.
2. Toss the vegetables and pour in a single layer onto a baking sheet that is lined with
parchment or foil.
3. Place in the oven and bake for 40 minutes, stirring periodically until the parsnips are
caramelized and tender. Remove from the heat.
4. When cool enough to handle, remove the peels from the garlic cloves.
5. For the Crispy Parsnips: Heat the canola oil to 325°F. Add the shaved parsnips and fry until
crispy, and a light tan color. Do not brown.
6. Remove from heat and drain well on a paper towel lined baking sheet. Season with salt and
pepper.

7. For the Soup: In a sauce pot over low heat. Add the canola oil and onions. Cook over
medium heat until slightly caramelized. Add the garlic cloves, parsnips, and white beans.
Cook for a few minutes.
8. Add the vegetable stock, sage, and bay leaf. Bring to a simmer and cook until the flavors
meld.
9. Carefully blend the soup in batches until smooth. Add in the cream. Adjust seasoning with
salt, pepper, and lemon juice.
10. To Serve: Pour a portion of the soup into a bowl. Top with some Crispy Parsnips, Pedro
Ximénez pearls and chervil.

GRISSINI
Yield: 60 to 70 Breadsticks
Ingredients Amounts
Fresh yeast 1.5 oz.

Malt syrup 1.5 oz.
Salt 1 oz.
All-purpose flour 3 lb. 6 oz.
Water 1 lb. 14 oz.
Olive oil 1.5 oz.
Shortening 2.5 oz.
Method
1. Dough: Mix all ingredients together using the straight dough mixing method.
2. Mix on speed 1 for 4 minutes.
3. Mix on speed 2 for 3 minutes.
4. Shape into a rectangle 6 to 7 inches wide and 20 inches long.
5. Brush with olive oil.
6. Cover. Intermediate/bulk proof time: 1 hour
7. Shaping: Cover the rectangle with semolina, poppy seeds or sesame seeds.
8. With a cheese or other long knife cut into strips that are ¼ inch thick.
9. Stretch to the length of a sheet pan. Put onto a lined sheet pan.
10. Proofing: Let rest/proof in the proof box for 15 minutes.
11. Cut in half before loading into the oven.
12. Baking: Temperature: 350°F in a convection oven.
Steam time: No steam
Baking time: 10 to 20 minutes depending on the width.

LAVASH
Yield: 3.150 kg
Ingredients Amounts
All-purpose flour 2.029 kg

Water 1.014 kg
Yeast 0.030 kg
Salt 0.015 kg
Honey 0.061 kg
Note:
Quantity Weight Yield
Full Sheet Pans 6 500g 3.000kg
Half Pans 0 250g 0.000kg
Extra 0.150kg
Total 3.150kg
Water temp 14°C

Mix Improved
1st fermentation 3 hours
Proof 10 minutes
Bake 450°F/235°C
Note: Sprinkle with assorted seeds and spices.

BABA GANOUSH
Yield: About 1½ Quarts
Ingredient Amounts
Eggplants, large 6 ea.

Sesame tahini paste 1 cup
Garlic confit 2 Tbsp.
Lemon, juice of 2 ea.
Olive oil 4 oz.
Salt as needed
Paprika as needed
Extra-virgin olive oil as needed
Greek yogurt ½ cup
Method
1. Place the eggplant on the top of a pre-heated flattop or grill on high heat. Char the eggplant
on all sides until they are very tender and have lost about half of their original size.
2. Allow eggplants to cool for an hour before proceeding.
3. When the eggplant has cooled, remove the charred skin and most of the seeds.
4. Place the eggplant, tahini paste, garlic, lemon juice, olive oil, and seasonings in the robot
coup. Purée all very well. Check seasonings and chill.
5. Serve with flatbreads.
Note: Use fresh garlic for a stronger garlic flavor.

Thin with a little yogurt if it is thick or has “bite” to it. Use half a cup of yogurt at most.

POBLANO CHILE, AVOCADO, AND PISTACHIO DIP
Yield: 2 Cups
Ingredients Amounts
Canola oil, plus more for drizzling ½ cup plus 1 tsp.

Garlic cloves, peeled ½ ea.
Pistachios 1½ cups
Pumpkin seeds ½ cup
Poblano chile 1 ea.
Green onions, cut 1” pieces 3 ea.
Green onions, sliced thin 2 ea.
Cilantro, coarsely chopped 1 bu.
Lime juice 3 Tbsp. + additional
Avocado 1 ea.
Salt 2 tsp.
Water as needed
Radish, thinly sliced 1 ea.
Method
1. Combine ½ cup oil and garlic in a small saucepan over medium-low heat. Cook, swirling
pan occasionally, until garlic is tender, 12 to 15 minutes. Let garlic cool in oil.
2. Meanwhile, preheat oven to 350°F. Spread pistachios and pumpkin seeds on a rimmed
baking sheet and cook until lightly toasted, 6 to 8 minutes. Measure out ½ cup nut mixture
and roughly chop; season with remaining 1 teaspoon oil and 1 teaspoon salt.
3. Heat broiler. Broil poblano on a foil-lined baking sheet, turning occasionally, until
blackened, 8 to 10 minutes.
4. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and
roughly chop.
5. Heat a large cast-iron skillet over medium-high heat until a drop of water flicked on the
surface sizzles on contact.
6. Add green onions to skillet and press down using the back of a spatula until charred, about
3 minutes. Continue to cook and press until green onions are mostly charred all over, about
4 more minutes. Let cool to room temperature.
7. Combine garlic and oil, poblano, charred green onions, cilantro, lime juice, avocado,
remaining pistachio-pumpkin seed mixture, and 2 of teaspoons salt in a blender and process
until smooth, scraping down sides of machine as needed (you may need to add a tablespoon
or two of water to keep things moving).
8. Transfer dip to a plate and top with chopped pistachio-pumpkin seed mixture, cilantro
leaves, and radishes, if using. Squeeze lime juice over and scatter with green onions. Serve
with sturdy crackers.
Source: Adapted from Bar Tartine: Techniques & Recipes, by Cortney Burns with Nicolaus Balla(Chronicle Books, 2014)

CRANBERRY BLACKBERRY MOSTARDA
Yield: 2 Cups
Ingredients Amounts
Yellow mustard seeds 2½ Tbsp.

White wine ¾ cup
Cinnamon stick 1 ea.
Ginger, peeled, sliced ½” thick 1 pc.
Cloves 5 ea.
Sugar 1 cup
Champagne vinegar 1 cup
Cranberry juice ¾ cup
Mustard powder 1 Tbsp.
Dried cranberries 2 cups
Blackberries 1 cup
Orange zest, microplaned 1 tsp.
Salt a pinch
Method
1. In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
2. Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie closed.
3. In a saucepan, whisk the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard
powder and bring to a boil.
4. Add the spice bundle and cook over moderate heat, without stirring, until the syrup coats
the back of a spoon, 25 minutes.
5. Discard the spice bundle. Stir in the cranberries and orange zest and let the mostarda cool
completely.
6. Season with salt and serve; stir in water by the tablespoon if it seems too thick.
Source: Adapted from Chris Eley. As served at the 2016 reThink Food conference.
All rights reserved.

PANFORTE
Ingredients Amounts
Butter as needed
Cocoa powder, Dutch processed 4 tsp.
plus additional for dusting
All-purpose flour 2/3 cup
Cinnamon 1 tsp.
Ginger ½ tsp.
Ground cloves ⅛ tsp.
Salt ¼ tsp.
Almonds, toasted 1 cup

Pistachios, toasted 1 cup
Prunes, pitted, quartered 8 oz.
Dried mission figs, each cut into 6 pieces 8 oz.
Raisins 8 oz.
Sugar ¾ cup
Honey 2/3 cup
Method
1. Preheat oven to 300°F.
2. Line springform pan with parchment, using a round for bottom and a strip for side. Butter
paper well and dust with cocoa powder, knocking out excess.
3. Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, and then stir in
nuts and fruit.
4. Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring
until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F,
about 2 minutes.
5. Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be
very thick and sticky).
6. Quickly spoon mixture into springform pan, spreading evenly with back of spoon. Dampen
your hands and press mixture firmly and evenly into pan to compact as much as possible.
7. Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.
8. Cool panforte completely in pan on a rack, and then remove side of pan and invert, peeling
off paper.
9. If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife
into small pieces.
Note: The flavors of panforte deepen over time — it is best made at least 1 week ahead and
chilled in a large sealed plastic bag. It can be made 1 month ahead and chilled, wrapped in
parchment and then kept in a sealed plastic bag.
Adapted from: Epicurious.com, as served at the 2016 Flavor, Quality & American Menus leadership retreat.

CANDIED WALNUTS
Yield: 1 ½ Cups
Ingredients Amounts
Water 2 cups
Sugar 2 cups
Walnuts 1 lb.
Method
1. Preheat the oven to 325°F.
2. In a medium saucepan, add the water and sugar and bring to a boil; cook for about 3 to 4
minutes, or until the sugar dissolves completely.
3. Add the walnuts and bring to a low simmer, cook for 15 to 30 minutes until the syrup
reduces by 2/3. It should lightly coat the walnuts with a small amount of residual syrup.
Remove from the heat.
4. Scoop the walnuts onto a silpat lined baking sheet. Spread into a thin layer. Discard the
remaining syrup.
5. Bake in preheated oven until the walnuts are toasted. Stir periodically. Approximately 20 to
30 minutes. The walnuts will crisp up a little once cool.

ROSEMARY AND PIMENTÓN ROASTED ALMONDS
Yield: 1 ½ Cups
Ingredients Amounts
Almonds, whole shelled 1 lb.

Olive oil ¼ cup
Salt as needed
Rosemary, minced 1 Tbsp.
Pimentón 1 Tbsp.
Method
1. Preheat the convection oven to 325°F.
2. Combine almonds and oil in a bowl. Toss with salt. Place on a baking sheet and bake for 5
minutes.
3. Add the rosemary and cook for another 5 minutes or until the almonds are cooked through.
Toss with pimentón and more salt when removed from the oven.

VEGETABLES AND CONDIMENTS FOR CHEESE DISPLAY
Yield: 20 Portions
Ingredients Amounts
Honey comb 1 ea.

Dried cherries ½ lb.
Candied wanuts 1 lb.
Hoshigaki 1 lb.
Olive oil roasted almonds 1 lb.
Cranberry Blackberry Mostarda 1 recipe
Panforte, sliced 1 recipe
St. Andre, wheel 1 ea.

Manchego cheese, wheel, sliced 1 ea.
Point Reyes Blue, wheel 1 ea.
Barely Buzzed, wheel 1 ea.
Cheddar log 1 ea.
Broccoli florets 2 lb.

Cauliflower, florets 2 lb.
Carrots, baby tri colored, peeled 2 lb.
Romanesco, cut into florets 2 ea.
Broccolini, blanched 2 lb.
Golden beets, roasted, peeled, sliced 2 lb.
into wedges
Breakfast radishes 4 bu.
Kohlrabi, batonnettes 1 lb.
Cucumber, cut in half lengthwise, 2 ea.
seeded, cut on long bias
Method
1. Arrange all vegetables on a platter.
2. Serve with sauces.

MO TEA-TOS
Yield: 2 Portions, 5 Gallons
Ingredients Amounts
Lipton Fresh Brewed Green Tea 2¼ gal.

Lime juice 1 cup
Mint leaves, crushed 8 oz.
Sparkling water ¾ gal.
White Rum, optional as needed
Method
1. Combine all ingredients.
Note: For an alcohol beverage, add rum as desired. For a sweeter cocktail, add simple syrup as
desired.
Source: Adapted from Unilever Food Solutions, as served at the 2016 reThink Food conference.

SATURDAY, NOVEMBER 5TH

NAPA VALLEY BREAKFAST
Creamy Polenta with Pork Sugo, Roasted Chipotle Tomato Yogurt,

and Poached Eggs
Savory Multigrain Cereal with Slow Roasted Tomatoes, Spinach, Parmesan Cheese and
Maple Almonds
Pork Pho with Assorted Toppings
Char Siu, Sake and Ginger Braised Pork Belly, Pork Loin, Pork Pho Broth, Thai Basil, Cilantro,
Sawleaf Leaf, Bean Sprouts, Green Onions, Lime Wedges, Fried Shallots, Fish Sauce, Sriracha,
Thai Bird Chiles, Shaved Onions
Berry Patch Muesli with Chia Seeds and Soy Milk

Pumpkin, Blueberry and Ginger Scones
Peach, Raspberry and Cream Galettes
Assorted Chobani Yogurts
Fresh Seasonal Fruit
Assorted Whole Grain Breads
Mango-Ginger Jam, Banana Pineapple Butter, Peanut Butter, Local Butter
Beverages
Espresso and Peanut Butter Smoothie
Chobani Yogurt Drinks
Coffee
Lipton Hot Teas
JUST Water
Sponsored by:

CREAMY POLENTA WITH PORK SUGO, ROASTED CHIPOTLE
TOMATO YOGURT, AND POACHED EGGS
Yield: 8 Portions
Ingredients Amounts
Slow Roasted Tomatoes

Tomatoes, halved, seeded 2 lb.
Olive oil 2 Tbsp.
Salt ¼ tsp.
Ground black pepper ½ tsp.
Oregano leaves, chopped ½ Tbsp.
Thyme, chopped ½ Tbsp.
Chipotle Tomato Yogurt

Slow Roasted Tomatoes, small dice 1 cup
Chipotle en adobo, chopped fine 2 tsp.
Greek yogurt 2 cups
Parsley, chopped 2 Tbsp.
Pork Sugo
Pork butt, cut in 1” dice 2 lb.
Pork spareribs ½ rack
Salt as needed
Canola oil ½ cup
Onion, julienne 5 cups
Carrots, sliced on bias 1½ cups
Celery, sliced on bias 1½ cups
Rosemary leaves 3 Tbsp.
Sage leaves 7 ea.
Tomato paste 3 Tbsp.
White wine 1½ cups
Chicken stock 3 qt.
Polenta
Butter 2 Tbsp.
Onion, small dice 2 cups
Polenta 1 cup
Hot water 5 cups
Parmesan cheese, grated 1 cup
Salt as needed
Arugula 4 cups
Lemon juice 1 Tbsp.
Poached eggs 8 ea.

Method
1. For the Slow Roasted Tomatoes: Preheat oven to 250˚F. Place tomato halves cut side up on a
baking sheet.
2. Sprinkle with oil, salt, pepper, and herbs. Bake tomatoes for 2 to 3 hours turning
periodically until they are soft and slightly dehydrated but still hold their shape. Discard
skins.
3. For the Chipotle Tomato Yogurt: Combine all ingredients in a small bowl. Let sit for 1 hour.
4. For the Pork Sugo: Preheat oven to 325°F. Season the pork butt and spareribs with salt and
pepper. Heat the oil in a wide, heavy-bottomed pot, and add the pork. Brown well on all
sides, remove the pork, and set aside.
5. To the pot add the onions, carrot, celery, garlic, and herbs, and sauté, stirring with a wooden
spoon and scraping up the browned bits on the bottom of the pot.
6. Add the tomato paste and cook over medium heat, stirring for 2 minutes. Deglaze with the
wine and reduce by half.
7. Return the seared pork and ribs to the pot, add chicken stock, and bring to a simmer. Cover
and transfer the pot to the oven to cook until the meat is tender, approximately 2 hours.
Remove from the oven, allow to cool, and refrigerate overnight.
8. The next day, discard any congealed fat. Over low heat, warm through. Remove the pork
and ribs from the liquid. Pull the meat off the ribs and chop. Combine with pork butt.
9. Using a food mill, puree the liquid along with all of the vegetables and herbs. Return the
resulting Sugo to the pot, bring to a simmer, and reduce until it thickens, with good body
and viscosity. Adjust seasoning with salt and pepper.
10. For the Polenta: Heat a large, heavy bottomed sauce pan over medium heat. Add the butter,
olive oil and onions, cook until the onions are translucent. Add the garlic and cook until
aromatic. Add the polenta and water, bring to a simmer, cook, stirring constantly with a
wooden spoon, until the polenta is suspended evenly in the water. About 5 minutes. Turn
the heat to low, cover the pan and continue cooking stirring every 10 minutes, to keep them
from sticking to the bottom of the pan, until tender and creamy about 50 minutes. Stir in
parmesan cheese. Season with salt and ground black pepper.
11. To serve: Toss the arugula with the lemon and oil in a bowl. Season with salt and pepper.
12. Place the polenta in a small bowl. Top with the sugo. Place some arugula on top. Place a
poached egg on top and drizzle with chipotle tomato yogurt.

SAVORY MULTIGRAIN CEREAL WITH SLOW ROASTED
TOMATOES, SPINACH, PARMESAN CHEESE, AND MAPLE
ALMONDS
Yield: 6 Portions
Ingredients Amounts
Canola oil 1 Tbsp.

Steel cut oats 1 cup
Oatmeal or Barley Flakes 3 cups
Quinoa, rinsed and drained 1 cup
Water 1 gal.
Amaranth 1 cup
Salt ⅛ tsp.
Pecorino Romano as needed
or Parmesan cheese
Baby spinach leaves as needed
Chives as needed
Slow Cooked Tomatoes, cut into thirds as needed
(recipe follows)
Salt as needed
High quality finishing extra-virgin 4 oz.
olive oil
Maple Almonds (recipe follows) as needed
Method
1. Heat the oil in a heavy saucepan over medium heat. Add oats, oatmeal or barley, and
quinoa; stir them around until they smell a bit nutty, 10 minutes or so.
2. Pour in the water and bring to a boil, stirring constantly. When the grains start to bubble
heavily at the edge, and the liquid looks thick, 15 minutes or so, sprinkle in the amaranth
and salt.
3. Keep stirring for 5 to 7 minutes more, until the grains are distinct but creamy and tender.
4. When ready to serve, stir in the cheese, spinach, and chives. Fold in the Slow Cooked
Tomatoes and season with salt and ground black pepper.
5. Drizzle with finishing oil and serve with chopped Maple Almonds on the side.

SLOW ROASTED TOMATOES
Ingredients Amounts
Roma tomatoes, halved, seeded 5 lb.

Olive oil ¼ cup
Salt ½ tsp.
Oregano leaves, chopped 1 Tbsp.
Thyme, chopped 1 Tbsp.
Method
1. Preheat oven to 250˚F.
2. Place tomato halves cut side up on a baking sheet. Sprinkle with oil, salt, pepper, and herbs.
3. Bake tomatoes for 2 to 3 hours turning periodically until they are soft and slightly
dehydrated but still hold their shape. Remove from oven, discard skins, and let cool.

MAPLE ALMONDS
Yield: 1 Quart
Ingredients Amounts
California Almonds 1 lb.

Maple syrup 1 oz.
Canola oil 1 Tbsp.
Salt as needed
Red pepper flakes a pinch
Method
1. Preheat oven to 350˚F.
2. Toss the almonds with the maple syrup, and canola oil.
3. Roast in oven until toasted. Season with salt and a pinch of red pepper flakes.

PORK PHO
Yield: 3 Gallons
Ingredients Amounts
Pork Broth
Onions, split in half 5 ea.
Ginger, 6” piece 2 ea.
Pork, osso bucco cut 3 lb.
Pork neck bones 5 lb.
Pork shank bones 5 lb.
Pork feet, split 2 ea.
Pork butt 3 lb.
Pork brisket 2 lb.
Star anise ¼ cup
Fennel seeds 2 Tbsp.
Cloves 2 tsp.
Coriander seeds 2 Tbsp.
Fish sauce ½ cup
Chinese sugar 2 Tbsp.
Salt as needed
Noodle assembly
Dried Rice Stick Noodles, 1/16” width 1 lb.
cooked
Pork belly, braised, sliced thin ½ lb.
Char siu, (recipe follows) ½ lb.
Pork brisket, sliced, (see above) ½ lb.
Bean sprouts 1 lb.
Onion, sliced paper thin ½ ea.
Green onions, cut into thin rings 3 ea.
Cilantro, chopped 1/3 cup
Thai basil sprigs 20 ea.
Saw-leaf herb (optional) 12 ea.
Lime, cut into 6 wedges 1 ea.
Thai bird chiles 3 ea.
or 1 serrano, thinly sliced
Fried Shallots (recipe follows) 1 Tbsp.
Sriracha sauce as needed
Fish sauce as needed

Method
1. For the pork broth: Place a wire cooling rack or grill grate directly over the flame of a gas
burner set on high. Place onions and ginger on top and cook, turning occasionally, until
deeply blackened on all sides, about 10 minutes total.
2. Alternatively, adjust rack to 3 to 4 inches from broiler element and preheat broiler to high.
Place onions and ginger on a foil-lined broiler tray. Broil, turning occasionally, until charred
on all surfaces, about 25 minutes total. Set aside.
3. Combine the pork bones and meat in a large pot. Cover with water and bring to a simmer.
Cook for 15 minutes. Drain and rinse the pork. Remove all debris and scum from the bones.
4. Place the cleaned pork bones and pieces in a clean pot with 3 gallons of water and bring
back to a simmer. Add the charred onion and ginger.
5. Place the spices in a sachet. Add to the pork broth with fish sauce, sugar and salt. Bring to a
boil over high heat, reduce to a bare simmer, and cook, skimming occasionally, until brisket
and chuck are tender but not falling apart, about 1 ½ hours.
6. Transfer brisket and chuck to a small bowl and cover with cold water. Refrigerate until
ready to serve.
7. Continue simmering broth for a further 4 hours, topping up with water as necessary. Strain
broth through a fine mesh strainer.
8. Reserve meat from feet and shanks. Discard bones and aromatics.
9. Carefully skim fat off of surface of broth and discard. Season broth to taste with additional
fish sauce, salt, and/or sugar. It should be highly seasoned.
10. Fan sliced meats on separate platters and have all the other items in bowls.
11. To serve: Place the cooked noodles in the preheated bowls. (If the noodles are not hot, reheat
in a microwave or briefly dip in boiling water.). Let guest place meat on top of their noodles.
12. Bring the broth back to a rolling boil then ladle 2 cups into each bowl. Top with green
onions, bean sprouts, and herbs. Invite guests to garnish their bowls with chiles, and
squeezes of lime.

CANTONESE ROAST PORK
CHAR SIU
Yield: 6 Portions, or about 3 Cups
Ingredients Amounts
Marinade
Brown sugar ½ cup.
Soy sauce ½ cup
Hoisin sauce ½ cup
Oyster Sauce ½ cup
Pork butt, cut into strips 3”x 1” thick 2 lb.
Glaze
Honey 4 Tbsp.
Soy sauce 1 Tbsp.
Sesame oil 1 Tbsp.
Method
1. Mix marinade ingredients in a shallow dish, big enough to hold all pork strips. Add the
pork, toss, cover and refrigerate for 24 hours, turning at least once.
2. Preheat oven to 500°F. Prepare a sheet pan with cold water for the bottom of the oven, to
catch drippings and prevent burning. Remove middle rack.
3. Place each pork strip on an S-hook and hang from the top rack. Alternately, place pork
strips on a rack placed on a sheet pan with some cold water on it.
4. Cook for about 20 minutes. Turn oven down to 450°F. Remove pork, brush with glaze, then
return to the oven and cook for about 6 to 10 minutes or until done.
5. If strips are laying on a rack turn after 15 minutes, cook 5 minutes, brush with glaze, cook 5
more minutes, the turn over and brush other side with the glaze.
6. Be careful to avoid burning once the glaze is applied to the meat. Meat should be a lovely
deep brown.
7. Remove the meat and slice thinly on the bias and serve as part of an appetizer plate
accompanied by flower buns or Cantonese pickled vegetables.
Note: The roast pork can also be used in stir-fries or chopped up and used as a filling for
steamed or baked pork buns.
The pork can also be cooked at 275°F in a Combi oven at 60% humidity.
Source: Adapted from Barbara Haimes (2000).


SAKE AND GINGER BRAISED PORK BELLY
Yield: 100– 2 Ounce Portions
Ingredients Amounts
Pork rub
Pork belly 15 lb.
Togarashi (Japanese seven spice) 1 cup
Five spice 1 cup
Salt 3 Tbsp. +1 tsp.
Ground black pepper 3 Tbsp. +1 tsp.
Sake Ginger Braising Liquid

Sake 1 gal.
Water 1 gal.
Ginger, sliced 4 oz.
Star anise 12 ea.
Garlic cloves 20 ea.
Sugar 6 cups
Dark soy 6 cups
Method
1. Pork rub: Dry pork belly well, using a filet knife cut off any silver skin that may exist on the
meat side of the pork belly.
2. Combine all the spices, and then thoroughly rub the spices on the pork starting from the fat
side and then moving to the meat. Let sit overnight.
3. Place the pork skin side down in an oiled and pre-heated sauté pan (medium heat) for 2
minutes or until golden brown. Do the same for the meat side. Set aside to rest.
4. Sake ginger: Combine all the ingredients into a heavy sauce pot. Add the pork belly to the
sauce pot.
5. Bring liquid to a simmer, cook for 45 minutes to an hour or until the meat is tender but not
falling apart. Let meat cool in liquid. Store overnight.
6. The next day, remove the excess fat, remove pork belly and set aside. Reduce the liquid to a
glaze.
7. When it has achieved a nice glaze turn the heat off and place the pork belly gently into the
liquid, meat side down. Then pour some sauce on top of the skin.
8. Leave it in for two minutes. Pull out the pork and let it cool.
9. Slice meat ¼” thick slices, and sear in a hot pan to serve.

FRIED SHALLOTS
Yield: 1 Cup
Ingredients Amounts
Shallots, cut crosswise into ¼” slices 1 ½ cups

Canola oil as needed
Method
1. Spread the shallot slices on a baking tray lined with paper towels. Set aside uncovered for 30
minutes to dry them out. Turn over the shallots to air dry the other side.
2. Meanwhile, heat oil in a pan over medium heat to about 325°F. Add shallots (do not crowd)
and using chopsticks, stir gently to loosen the shallot rings.
3. Cook undisturbed until golden then remove from the oil and drain on paper towels. The
shallots will continue to cook and darken.
4. Use fried shallots to garnish noodle or rice dishes.
Source: Mai Pham, as presented at the 2016 Worlds of Healthy Flavors leadership retreat.

BERRY PATCH MUESLI WITH CHIA SEEDS AND SOY MILK
Yield: 6 Portions
Ingredients Amounts
Rolled oats 1 cup

Rolled barley 1 cup
Soy milk 5 cups
Chia Seeds 2 Tbsp.
Wheat germ, toasted 2 Tbsp.
Ground cinnamon ¼ tsp.
Currants ¼ cup
Dates, seeded, and chopped ¼ cup
Pumpkin seeds ½ cup
Coconut flakes, toasted 2 Tbsp.
Lemon juice 1 tsp.
Raspberries 1 cup
Blueberries 1 cup
Strawberries, quartered 1 cup
Almonds, sliced, and toasted ¼ cup
Method
1. Mix all ingredients except berries and almonds in a large bowl.
2. Refrigerate overnight.
3. Portion into small cups and top with berries and almonds.

PUMPKIN, BLUEBERRY AND GINGER SCONE
Yield: 12 Scones
Ingredients Amounts
All-purpose flour 2 cup

Whole wheat flour 2/3 cup
Sugar 1/3 cup
Baking powder 1 Tbsp.
Salt ¾ tsp.
Cinnamon ¾ tsp.
Ginger ¼ tsp.
Nutmeg ¼ tsp.
Allspice ¼ tsp.
Butter, cold, cut in small cubes ½ cup
Crystallized ginger, minced ½ cup
Blueberries, frozen 1½ cups
Pumpkin, cooked 2/3 cup
Eggs, large 2 ea.
Milk as needed
Coarse sparkling sugar for topping as needed
Method
1. In a large mixing bowl, whisk together the flours, sugar, baking powder, salt, and spices.
2. Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger
chunks of butter to remain unincorporated.
3. Stir in the crystallized ginger.
4. In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
5. Add the pumpkin mixture to the dry ingredients, fold in the blueberries and stir until all is
moistened and holds together.
6. Line a baking sheet with parchment; if you don't have parchment, just use it without
greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half
into a 5-inch circle if you haven't incorporated any add-ins; or a 6-inch circle if you've added
2 cups of fruit, nuts, etc. The circles should be about ¾-inch thick.
8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon
sugar, if desired.
9. Using a knife or bench knife that you've run under cold water, slice each circle into 6
wedges.
10. Carefully pull the wedges away from the center to separate them just a bit; there should be
about ½-inch space between them, at their outer edges.
11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes,
uncovered. While the scones are chilling, preheat the oven to 425°F.
12. Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted
into the center of one comes out clean, with no wet crumbs. If you pull one of the scones
away from the others, the edges should look baked through, not wet or doughy.
13. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at
room temperature. Reheat very briefly in the microwave, if desired.
Source: Adapted from kingarthurflour.com

PEACHES, RASPBERRY AND CREAM GALETTES
Yield: 8 Portions
Ingredients Amounts
Galette Dough
All-purpose flour 1½ cups
Whole wheat flour ¼ cup
Cornmeal ¼ cup
Sugar ¼ cup
Orange zest 1 tsp.
Salt ½ tsp.
Butter, cut into ½-inch cubes, chilled 14 Tbsp.
Ice water 1/3 cup
Cream Cheese Filling

Cream cheese, room temperature 8 oz.
Confectioners’ sugar ¼ cup
Egg yolk 1 ea.
Salt a pinch
Vanilla bean, scraped ½ ea.
Fruit Filling
Sugar ¼ cup
Cornstarch 1 Tbsp.
Raspberries 4 cups
Peaches, diced, drained well 1 cup
Eggs as needed
Milk as needed
Method
1. For the Crust: Combine first 6 ingredients in processor and blend 5 seconds. Add butter;
using on/off turns, blend just until butter is reduced to pea-size pieces. To ensure a flaky
crust, be careful not to overwork the butter.
2. Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist
clumps, adding more water by teaspoonful if dough is dry.
3. Gather dough into ball; flatten into a disk. Wrap; chill at least 1 hour. Can be made 1 day
ahead. Chill. Let soften slightly at room temperature before rolling out.
4. Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough
occasionally to prevent sticking. Slide rimless baking sheet under parchment.
5. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 15
minutes.
6. For the Cream Cheese Filling: In a large bowl, beat together the cream cheese, ¼ cup
confectioners’ sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture
to a resealable plastic bag; set aside.

7. For the Fruit Filling: Preheat oven to 375°F. Stir sugar and cornstarch in medium bowl to
blend. Mix in fruit and vanilla. Let stand until juices are just released, stirring fruit
occasionally, about 15 minutes.
8. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to
soften slightly if too firm to fold.
9. Spread a layer of cream cheese filling in the center of the dough, leaving a 2-inch edge.
Spoon fruit and juices on top. Arrange fruit in even 10-inch-diameter layer in center.
10. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch
to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing
border.
11. Fold border down over fruit, the center 6 inches of fruit remain uncovered. Brush folded
border with egg glaze; sprinkle with raw sugar.
12. Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is
bubbling at edges, about 55 minutes.
13. Remove from oven; slide large metal spatula under tart to loosen from parchment. Slide tart
onto rack. Cool 45 minutes. Serve warm or at room temperature.

FRUIT SALAD
Ingredients Amounts
Watermelon, peeled, cut in 1” cubes 1 ea.

Canteloupe, peeled, cut in 1” cubes 1 ea.
Honeydew, peeled, cut in 1” cubes 1 ea.
Pineapple, peeled, cut in 1” cubes 1 ea.
Blueberries 2 lb.
Mint, minced 1 oz.
Honey as needed
Salt as needed
Method
1. Combine all ingredients in a bowl. Season with salt and honey if necessary.

MANGO GINGER JAM
Ingredients Amounts
Mango, diced 4 lb.

Sugar 3 cups
Salt 1 pinch
Lemon juice 1 Tbsp.
Ginger, candied, chopped ½ cup
Method
1. Combine mango, sugar and a pinch of salt in a pot. Bring to a simmer and cook over low
heat until thick. Adjust seasoning with lemon juice.
2. Add candied ginger and allow to simmer an additional 2 minutes. Remove from pot and
allow to cool before serving or packaging.

PINEAPPLE AND BANANA BUTTER
CAJETA DE PIÑA Y PLATANO
Yield: 6 Portions
Ingredients Amounts
Syrup
Brown sugar 1 ¼ cups
Water 4 cups
Cinnamon stick, 3” piece 1 ea.
Pineapple, purée 3½ lb.

Bananas, peeled, diced 1½ lb.
Cinnamon stick, 3” pieces 2 ea.
Lime, zest and juice of ½ ea.
Method
2. For the Syrup: Bring the sugar, water, and cinnamon stick to a boil and cook until reduced by
half. This should take about 10 minutes. Remove from heat and discard the cinnamon stick.
3. Add the Syrup to a blender or food processor. Add the pineapple and banana, and purée.
4. Pour this mixture into a shallow non-reactive pot or baking dish along with the cinnamon,
lime zest, and lime juice.
5. Set the dish in the oven and cook for about 2 hours. It is necessary to stir the mixture
periodically to prevent sticking and scorching. This is especially true towards the end of
cooking.
Note: Cooking time will vary depending on the depth of the mixture in the baking dish. The
deeper it is, the longer it will take to cook and thicken. Your best indicator of doneness is to
evaluate the consistency and flavor. This fruit butter makes a nice addition to a
breakfast/brunch table in place of jam, jelly and marmalade.

ESPRESSO AND PEANUT BUTTER SMOOTHIE
Yield: 8 Portions
Ingredients Amounts
Espresso, brewed, chilled ½ cup

Peanut butter ¼ cup
Milk 2 cup
Honey 2 tsp.
Bananas, peeled, frozen, cut 1” chunks 4 ea.
Method
1. Combine all ingredients in a blender. Blend until smooth. Adjust consistency with
additional milk or coffee.
Source: Adapted from Jeff Mauro.


CULINARY DEMONSTRATION RECIPES

TASTING TRAY FOR WINE TASTING
Ingredients Amounts
1) Calabro Ricotta
2) Calabro Ricotta with butter aroma
3) Cowgirl Creamery Red Hawk (Straus washed rind cheese #1)
4) Andate Dairy Contralto (Straus washed rind cheese #2)
Method
1. Place 1 ounce of each cheese in a 2 ounce portion cup.

WHEY BRINED SEARED SALMON, SMOKED LABNE, BROWN
BUTTER BEET PUREE, AND CHARRED VEGETABLES
Yield: 4 Portions
Ingredients Amounts
Smoked Labne
Chobani Greek Yogurt, 2(32 oz.) cans
Plain Whole Milk
Salt 2 tsp.
Whey Brined Salmon

Chobani strained whey 2 cups
Salt 2 Tbsp.
Sugar, pure cane 1 Tbsp.
Thyme sprig 2 ea.
Garlic clove 2 ea.
Bay leaves 1 ea.
Peppercorns 1 tsp.
Fennel seeds 1 tsp.
Lemon peel 1 ea.
Salmon filet, skin-off 1 lb.
Olive oil, for searing as needed
Brown Butter Beet Puree

Butter 12 Tbsp.
Red beets, medium 4 ea.
Sage sprigs 2 ea.
Thyme sprigs 2 ea.
Water 1/3 cup
Salt ¼ tsp.
Lemon juice ¼ tsp.
Charred Vegetables
Cucumber, cut into ½”thick planks 1 ea.
Broccolini, cleaned 1 bu.
Green onion, green only 1 bu.
Olive oil 2 Tbsp.
Salt as needed

Method
1. For the smoked labne: Rinse the cheesecloth under hot water and squeeze out excess liquid.
Unwrap the cheesecloth to a single layer and re-fold it to make a square with 4 layers and
lay the square over a medium sized bowl evenly.
2. Place the yogurt in the center of the cheesecloth. Pull the corners of the square together and
hang the ball of yogurt over the bowl in a fridge for 24 hours to make labne.
Reserve strained whey for brine and refrigerate until ready to use.
4. Place labne in a mixing bowl and use a rubber spatula to spread it around the sides of the
bowl. Drizzle olive oil and season with salt and pepper.
5. Place plastic wrap tightly over edge of bowl, leaving a small opening.
6. Using a cold smoking machine and desired wood chips, smoke the yogurt twice, waiting for
smoke to dissipate under plastic wrap after each round.
7. Remove plastic wrap and mix labne well with olive oil, salt and pepper. Cover and
refrigerate until ready to use.
8. For the salmon: Simmer 1 cup of whey, salt, sugar, thyme, garlic, bay leaf, peppercorns,
fennel seeds, coriander seeds and lemon peel for 3 to 5 minutes to release aromatics and
dissolve salt and sugar.
9. Pour into a container and add the additional 1 cup of whey to the container. For best results,
make ahead and let brine chill in refrigerator for 24 hours.
10. Cut salmon into 4-ounce portions. Place salmon into brine, making sure that salmon is fully
submerged. Refrigerate 2 hours.
11. For the puree: In a small saucepan, bring butter to a simmer and let slowly brown. Pour
through a fine mesh strainer and hold warm.
12. Wash beets and cut off tops. Toss in 2 tablespoons of brown butter and season with salt and
pepper. Add sage and thyme.
13. Wrap beets and herbs tightly in aluminum foil and roast at 350°F for 30 minutes or until
tender.
14. Once cool enough to handle, remove skin and discard. Small dice beets and place 1 ½ cup in
food processor. Add 1.3 cup of brown butter, water, salt, and lemon juice. Puree until
smooth. Reserve until ready to use.
15. For the vegetables: Brush vegetables with olive oil and season with salt and pepper. Grill over
high heat until vegetables are lightly charred.
16. Cut cucumber planks into 4 inch long pieces and roughly chop green onions. Hold all
vegetables warm.
17. To serve: Remove salmon from bring and pat dry.
18. Heat a sauté pan over medium heat. Add olive oil and sear salmon for 3 to 4 minutes on one
side and gently flip over. Continue to cook until lightly brown on both sides and desired
doneness is reached.
19. On each plate, smear a dollop of smoked labne and brown butter roasted beet puree. Top
with grilled vegetables and salmon. Drizzle with brown butter and serve immediately.


CHOBANI TASTING TRAY
Ingredients
Salt Seared Salmon

Whey Brined Seared Salmon
Cured Salmon
Diced Roasted Beets
Brown Butter Beet Puree
Labne
Smoked Labne
Source: Chobani, as presented at the 2016 reThink Food conference.


WALK-AROUND LUNCH
CHOBANI
Whey Brined Seared Salmon, Smoked Labne, Brown Butter Roasted Beet Purée and
Charred Vegetables, featuring Chobani Greek Yogurt
Curry Coconut Butternut Squash Soup, featuring Chobani Greek Yogurt
NATIONAL PORK BOARD

Hong Shao Rou with Steamed Rice and Soy Marinated Eggs
TERRAVIA
Creamed Spinach Flan with Pepper Crusted New York Strip Steak, Creamy Mushroom
Sauce and Fried Baby Spinach Leaves, featuring Thrive® Culinary Algae Oil and
AlgaVia® Lipid-Rich Whole Algae and AlgaVia® Protein-Rich Whole Algae
Crispy Halibut with Yukon Gold-Celery Root Purée, Hazelnut Foam, Brussels Sprout
Chips & Charred Shallot Petals, featuring Thrive® Culinary Algae Oil and AlgaVia®
Lipid-Rich Whole Algae and AlgaVia® Protein Rich Whole Algae
UNILEVER FOOD SOLUTIONS

Savory Éclairs featuring Hellmann’s Real Mayonnaise®
Shrimp, Avocado, Cucumber and Dill
Beef, Gorgonzola, Potato Chips and Mustard Mayonnaise
Roasted Mushrooms, Truffle Cream and Pickled Vegetables
VITAMIX
Smoky Peanut Mole with Grilled Chicken Skewers
Almond Canela Horchata Panna Cotta with Hibiscus Poached Pears
VEGETABLE STATION
Escabeche of Seasonal Vegetables
Roasted Brussels Sprouts and Cauliflower with Green Lentils and Halloumi
Nori Salad with Seared Tofu, Edamame, Jicama and Maitake Mushrooms
POUTINE STATION
Braised Beef Cheek and Gravy
Chipotle Pork with Avocado and Queso Fresco
Bulgogi Marinated Trumpet Mushrooms
BEVERAGES
Non-Alcoholic Cranberry-Tini, featuring Lipton Freshly Brewed Green Tea
JUST Water

WHEY BRINED SEARED SALMON, SMOKED LABNE, BROWN
BUTTER BEET PURÉE, AND CHARRED VEGETABLES
Yield: 4 Portions
Ingredients Amounts
Smoked Labne
Chobani Greek Yogurt, 2(32 oz.) cans
Plain Whole Milk
Salt 2 tsp.
Whey Brined Salmon

Chobani strained whey 2 cups
Salt 2 Tbsp.
Sugar, pure cane 1 Tbsp.
Thyme sprig 2 ea.
Garlic clove 2 ea.
Bay leaves 1 ea.
Peppercorns 1 tsp.
Fennel seeds 1 tsp.
Lemon peel 1 ea.
Salmon filet, skin-off 1 lb.
Olive oil, for searing as needed
Brown Butter Beet Purée

Butter 12 Tbsp.
Red beets, medium 4 ea.
Sage sprigs 2 ea.
Thyme sprigs 2 ea.
Water 1/3 cup
Salt ¼ tsp.
Lemon juice ¼ tsp.
Charred Vegetables
Cucumber, cut into ½”thick planks 1 ea.
Broccolini, cleaned 1 bu.
Green onion, green only 1 bu.
Olive oil 2 Tbsp.
Salt as needed

Method
1. For the smoked labne: Rinse the cheesecloth under hot water and squeeze out excess liquid.
Unwrap the cheesecloth to a single layer and re-fold it to make a square with 4 layers and
lay the square over a medium sized bowl evenly.
2. Place the yogurt in the center of the cheesecloth. Pull the corners of the square together and
hang the ball of yogurt over the bowl in a fridge for 24 hours to make labne.
Reserve strained whey for brine and refrigerate until ready to use.
4. Place labne in a mixing bowl and use a rubber spatula to spread it around the sides of the
bowl. Drizzle olive oil and season with salt and pepper.
5. Place plastic wrap tightly over edge of bowl, leaving a small opening.
6. Using a cold smoking machine and desired wood chips, smoke the yogurt twice, waiting for
smoke to dissipate under plastic wrap after each round.
7. Remove plastic wrap and mix labne well with olive oil, salt and pepper. Cover and
refrigerate until ready to use.
8. For the salmon: Simmer 1 cup of whey, salt, sugar, thyme, garlic, bay leaf, peppercorns,
fennel seeds, coriander seeds and lemon peel for 3 to 5 minutes to release aromatics and
dissolve salt and sugar.
9. Pour into a container and add the additional 1 cup of whey to the container. For best results,
make ahead and let brine chill in refrigerator for 24 hours.
10. Cut salmon into 4-ounce portions. Place salmon into brine, making sure that salmon is fully
submerged. Refrigerate 2 hours.
11. For the purée: In a small saucepan, bring butter to a simmer and let slowly brown. Pour
through a fine mesh strainer and hold warm.
12. Wash beets and cut off tops. Toss in 2 tablespoons of brown butter and season with salt and
pepper. Add sage and thyme.
13. Wrap beets and herbs tightly in aluminum foil and roast at 350°F for 30 minutes or until
tender.
14. Once cool enough to handle, remove skin and discard. Small dice beets and place 1 ½ cup in
food processor. Add 1.3 cups of brown butter, water, salt, and lemon juice. Purée until
smooth. Reserve until ready to use.
15. For the vegetables: Brush vegetables with olive oil and season with salt and pepper. Grill over
high heat until vegetables are lightly charred.
16. Cut cucumber planks into 4-inch long pieces and roughly chop green onions. Hold all
vegetables warm.
17. To serve: Remove salmon from brine and pat dry.
18. Heat a sauté pan over medium heat. Add olive oil and sear salmon for 3 to 4 minutes on one
side and gently flip over. Continue to cook until lightly brown on both sides and desired
doneness is reached.
19. On each plate, smear a dollop of smoked labne and brown butter roasted beet purée. Top
with grilled vegetables and salmon. Drizzle with brown butter and serve immediately.


CURRY COCONUT BUTTERNUT SQUASH SOUP
Yield 3 Gallons
Ingredients: Amount:
Butter 8 Tbsp.
Garlic ¼ cup
Onions 3 qt.
Carrot 2 qt.
Ginger, minced ¼ cup
Butternut squash, peeled, large dice 8 qt.
Coconut milk 1 qt.
Heavy cream 2 cups
Red curry paste ¼ cup
Lime juice 6 tsp.
Salt 3½ Tbsp.
Aleppo pepper ¼ tsp.
Sachet
Lemongrass, halved, crushed 2 stalks
Bay leaves 2 ea.
Kaffir lime leaves 8 ea.
Black peppercorns 20 ea.
Cilantro stems 20 ea.
Chobani Greek Yogurt, 1 qt.

Plain Whole Milk
Garnish
Chobani Greek Yogurt, 1 qt.
Plain Whole Milk
Milk, whole 2 cups
Cilantro, leaves only, chopped 1 cup
Thai basil, chopped 1 cup
Peanuts, crushed 1 cup
Fried rice vermicelli (optional) as needed
Method
1. Heat a large soup pot over medium heat. Add the butter, garlic, onions, carrots and ginger
and cook gently until onions are tender.
2. Make sachet with lemongrass, bay leaves, kaffir lime leaves, black peppercorns, and cilantro
stems. Add to soup pot.
3. Add butternut squash, coconut milk, heavy cream, curry paste and vegetable stock. Simmer
for 30 minutes and remove from heat. Remove sachet.

4. Puree soup and add Chobani. Puree again until smooth.
5. Combine yogurt and milk for yogurt sauce. Garnish soup with chopped cilantro, Thai basil,
crushed peanuts, and drizzle with yogurt sauce.
Note: Garnish with fried rice noodles.


RED BRAISED PORK – “HONG SHAO ROU”
Ingredients Amounts
Pork belly, skin intact 1 ½ lb.

Pork shoulder, boneless, 1” cubes 2 lb.
Canola oil 2 Tbsp.
Rock sugar, crushed ¼ cup + 2 Tbsp.
Shaoxing (Chinese cooking wine) 3 Tbsp.
Pork Stock 2 ½ cups
Ginger, 2”, unpeeled, sliced thinly 1 ea.
Garlic cloves 6 ea.
Green onions, 1” segments 6 ea.
Star anise pods 2 ea.
Dried chile 6 ea.
Cinnamon stick, small 1 ea.
Bay leaves 2 ea.
Red food dye, natural* 4–6 drops
Soy sauce, light 3 Tbsp.
Soy sauce, dark 2 Tbsp.
Soft boiled egg 6 ea.
boiled for 6 minutes, chilled in an ice
bath, peeled
Salt as needed
White jasmine rice, steamed 6 cups
Garnish
Green onions, thinly sliced as needed
Method
1. Bring a large heavy bottomed pot full of water to a boil and briefly blanch the pork belly for
2 to 3 minutes. Remove and rinse under cold water.
2. Drain and rinse out the pot and return to the stove over medium high heat. Add the canola
oil and sear the cubed pork shoulder in batches to prevent crowding, remove the meat from
the pan using a slotted spoon or spider in order to reserve the fat for the next batch of
searing.
3. While the shoulder is cooking, cut the cooled pork belly into the same 1-inch dice. Once the
shoulder is seared, continue by searing the pork belly in batches until all the meat is nicely
browned.

4. Lower the temperature of the pot and reserved fat to medium low heat and add the crushed
rock sugar. Cook over medium low heat, stirring frequently, until caramelized. Pull the
mixture from the heat when it is a deep amber color – too long and the sugar will burn.
5. Add the Shaoxing cooking wine to the pot, be careful, the mixture will sputter and seize.
Add the pork stock and raise the heat to medium high.
6. Bring to a simmer and using a wooden spoon or spatula, scrape the bottom of the pot to
incorporate the seized caramel. Add the sliced ginger, garlic, green onions, star anise pods,
dried chilies, cinnamon stick, bay leaves, red food dye, both soy sauces and ground black
pepper. Add back the cubed pork and lower the heat to maintain a gentle simmer. Cook for
one hour, stirring occasionally. Add the soft cooked eggs, submerge them as best possible
and cook for an additional 15 minutes, rotating as needed to cover.
7. Remove the cooked eggs and reserve. Check the sauce consistency and raise the heat to a
boil to reduce to desired consistency until sticky and velvety, alternatively add more pork
stock if you prefer a looser sauce. Taste and season with salt and ground black pepper as
needed.
8. To serve: Serve over steamed white rice alongside blanched bok choy, Chinese mustard or
broccoli. Slice the cooked eggs in half and place on top of the braised pork. Garnish with
sliced green onions.
Note: *Red food coloring is needed to give the red-braised pork the proper coloring. Use a
plant-based natural food dye or if you prefer, eliminate this ingredient from the recipe.
Source: The National Pork Board, as served at the 2016 reThink Food conference.

PÂTE À CHOUX
Yield: 3 Pounds
Ingredient Amount
Milk 8 oz.
Water 8 oz.
Butter, cut in pieces 8 oz.
Salt a pinch
Bread flour 8 oz.
Eggs 16 oz.
Method
1. For the Pate à Choux: Bring to a boil the milk, water, butter, and salt, melting the butter.
2. Add the flour all at once, stir to incorporate
3. Continue to stir until the mixture forms a mass and leaves a thin film behind on the bottom
of the pan.
4. Place in mixer and paddle on medium while adding most of the eggs gradually
5. Continue to add eggs gradually checking the consistency. Stop adding the eggs when the
Choux slowly slides down the paddle.
6. To Finish: Using a #6 straight tip pipe out 3-inch choux.
7. Allow to rest for 20 minutes, in open air to develop a skin.
8. Bake at 375 – 400°F until the choux is baked and dry on the inside.
Note: Make mini eclairs for conference.

SAVORY ECLAIR WITH SHRIMP, AVOCADO, CUCUMBER AND
DILL
Ingredients Amounts
Shrimp, poached in shrimp stock 1 lb.

Salt as needed
Hellmann’s Real Mayonnaise® 1 cup
Éclair, cut in half, interior removed 8 ea.
Avocado, seeded, peeled, sliced ¼” thick 1 ea.
Cucumber, sliced ½ lengthwise, 1 ea.
slice on bias ⅛” thick
Celery heart leaves 8 ea.
Radish, fine julienne 1 Tbsp.
Lemon, zest of 1 ea.
Dill, leaves 8 ea.
Method
1. Peel the shrimp, cut in half lengthwise, remove the back vein. Season with salt.
2. Pipe a thin layer of mayonnaise into the bottom of the éclair. Starting at the back of the
éclair, place 2 slices of shrimp – pink side up, 2 slices of avocado, 2 slices of cucumber, and
finish with 2 slices of shrimp – pink side up at the end. Insert a couple leaves of celery heart
between the avocado and cucumber.
3. Garnish with julienne radishes, lemon zest and dill leaves.
Source: Unilever Food Solutions, as served at the 2016 reThink Food conference.

SAVORY ECLAIR WITH BEEF, GORGONZOLA, POTATO CHIPS
AND MUSTARD MAYONNAISE
Yield: 8 Portions
Ingredients Amounts
Hellmann’s Real Mayonnaise® 2/3 cup

Dijon mustard 1/3 cup
Éclair shells, cut in ½ lengthwise, 8 ea.
interior removed
Beef petite tender, roasted, medium 1 lb.
rare, cool
Potato chips, small 24 ea.
Parsley leaves 24 ea.
Roma or Cherry tomato, sliced ⅛” 24 ea.
Gorgonzola, crumbled 2 oz.
Method
1. Combine the mayonnaise and mustard in a small bowl. Mix well. Place in a piping bag.
2. Slice the petite tender into ⅛-inch thick slices.
3. Pipe a thin layer of mayonnaise mixture into the bottom of the éclair. Starting at the back of
the éclair, place alternate a slice of beef and tomato down the length of the éclair.
4. Place a few pieces of potato chip in between the beef and tomatoes. Top with a few pieces of
parsley and sprinkle with Gorgonzola cheese.

SAVORY ÉCLAIR WITH ROASTED MUSHROOMS, TRUFFLE
CREAM AND PICKLED VEGETABLES
Ingredients Amounts
Pickled Cauliflower and Butternut Squash

Butternut Squash, medium dice 1 ea.
Cauliflower, cut in 1” florets 1 hd.
Water 6 cups
Garlic peeled 10 ea.
Ginger, peeled, sliced ⅛” thick 6 slices
Sugar ½ cup.
Salt 3 Tbsp.
Star Anise 6 ea.
White vinegar 3 cups
Truffled Mayonnaise
Hellmann's Real Mayonnaise® 1 cup
Truffle oil 2 Tbsp.
Whipped cream 2 Tbsp.
Éclair shells, cut in ½ lengthwise, 8 ea.

interior removed
Truffled Mayonnaise (recipe above) 1 cup
Oyster and beech mushrooms, roasted 1 lb.
Salt as needed
Pickled Cauliflower (recipe above) 4 oz.
Pickled Butternut squash(recipe above) 4 oz.
Parsley or Chervil as needed
Method
1. For the Pickled Butternut Squash: Place the butternut squash and cauliflower in separate clean
tall container.
2. In a medium saucepan, bring water to a simmer. Add the garlic, ginger, sugar, salt and
spices. Simmer 5 minutes. Add vinegar, bring to a boil.
3. Pour half over butternut squash and half over the cauliflower to cover. Let cool. Place a
weight on top to keep vegetables submerged. Cover and refrigerate.
4. Let sit overnight. Will keep for 3 months. Remove some pieces of the vegetables from the
brine when ready to make éclairs.
5. For the Truffled Mayonnaise In a small bowl, combine the mayonnaise, oil and cream. Stir to
combine.
6. For the Éclair: Pipe a thin layer of mayonnaise into the bottom of the éclair. Starting at the
back of the éclair, place a few pieces of mushroom down the length of the éclair. Top with a
few pieces of butternut squash, and cauliflower. Garnish with parsley leaves.

CREAMED SPINACH FLAN
Yield: 68, 2 Ounce Portions
Ingredients Amounts
Baby spinach leaves 1½ lb.

Water, for blanching 1½ cups
Egg whites, large 4 ea.
AlgaVia® Lipid Rich Whole Algae 6 Tbsp.
AlgaVia® Protein Rich Whole Algae 2 Tbsp.
All-purpose flour or gluten free 2 Tbsp.
Salt 1¼ tsp.
Nutmeg, grated, packed ½ tsp.
Non-stick Spray as needed
Method
1. Heat a pot of water until boiling. Add the spinach and cook for 1 minute.
2. Drain the spinach, reserving 1½ cups of the blanching water. Squeeze the spinach to remove
and excess moisture and put it into a blender with the remaining ingredients. Purée until
smooth.
3. Spray the inside of a rubber mini muffin mold with non-stick spray and place on a lined
baking sheet. Using a small ice cream scoop, fill the molds with the mixture.
4. Make sure that you fill each to the top.
5. Bake at 325°F for 12 to 15 minutes or until the flan are puffed and set. Allow to cool
completely before unmolding.
6. Flan can be made one day ahead and rewarmed before serving. Wrap tightly with plastic
wrap and refrigerate if making ahead to keep flan moist.

PEPPER CRUSTED NEW YORK STRIP STEAK WITH FRIED
BABY SPINACH LEAVES
Yield: 20 Hors d’oeuvre
Ingredients Amounts
Steak
New York Strip Steak, 1 ea.
1” thick, 10 oz.
Salt 2 tsp.
Thrive™ Algae Oil ¼ cup
Spinach
Baby spinach leaves 1 handful
Thrive™ Algae Oil 2 cups
Method
1. Preheat the Thrive™ Algae Oil to 325° F in a medium stock pot.
2. For the steak: Remove steak from refrigerator at least 45 minutes before cooking. Sprinkle the
salt and pepper over the steaks and pat all over to form a crust.
3. Heat a small sauté pan over medium-high heat until very hot and add the Thrive™ Algae
Oil. Sear the steak for about 4 to 5 minutes on each side, for 8 to 10 minutes total.
4. Let rest for 5 to 10 minutes before slicing. You should get roughly 40 pieces of steak.
5. For the spinach: When oil is hot, deep fry the spinach leaves until they’re translucent and just
cooked through, about 15 seconds. Using a spider, transfer the leaves to a wire rack over a
baking sheet to cool.

CREAMY WILD MUSHROOM SAUCE
Yield: 2 Cups
Ingredients Amounts

Shallots, finely diced ½ cup
Shittake mushrooms, small 25 g
cut larger mushrooms in half
Oyster mushrooms, stems trimmed 25 g
caps cut into small pieces
Pioppini mushrooms, ends trimmed 30 g
White wine 2 Tbsp.
Glace de veau ¼ cup
Salt ¼ tsp.
cream colored
Water 2 Tbsp.
Method
1. Heat the Thrive™ Algae Oil over medium heat in a non-stick sauté pan. Add the shallots
and cook until golden, 2 to 3 minutes.
2. Add the mushrooms and sauté until golden at the edges.
3. Add the white wine, glace de veau, salt, AlgaVia® Lipid Rich Whole and water and simmer
until mixture has thickened slightly and the AlgaVia® Lipid Rich Whole has dissolved.
Note: For the Glace da veau, Boneworks brand recommended.

CRISPY HALIBUT, BRUSSEL SPROUT CHIPS AND CHARRED
SHALLOT PETALS
Yield: 16 Hors d’oevres
Ingredients Amounts
Thrive™ Algae Oil 4 cups + 1Tbsp.

Brussel sprouts, outer leaves removed, ½ lb.
cores reserved
Halibut, skinless and boneless, 1 lb.
cut into 16 (1oz.) pieces
Shallots, medium, end trimmed, 3 ea.

individual petals pulled apart
Salt 1 tsp.
Method
1. Heat the Thrive™ Algae Oil in a stock pot to 350°F. Starting with the brussels sprout leaves,
fry until crispy, about 15 seconds. Using a spider, transfer to a wire rack over a baking sheet
and sprinkle with salt.
2. Next, sprinkle the fish with salt and, working in batches, fry the fish pieces for 30 seconds,
or until the outside is golden and crispy and the inside is just cooked through. Transfer to a
wire rack.
3. In a separate non-stick sauté pan, heat 1 tablespoon Thrive™ Algae Oil over high heat. Put
the shallot petals in the pan, cut side down and don’t move until edges are charred, 1 to 2
minutes.

YUKON GOLD CELERY ROOT PURÉE
Yield: 2 Cups
Ingredients Amounts
Celery root, large, peeled and diced 1 ea.

Yukon Gold potatoes, large, peeled 2 ea.
and diced
AlgaVia® Lipid Rich Whole Algae ¼ cup
Water ¼ cup
Salt, divided 1 Tbsp. + 1 ½ tsp.
Method
1. Place the celery root and potatoes in a large pot. Fill the pot with cold water so that it covers
the vegetables by about 1 inch, and add 1 tablespoon of salt.
2. Bring the pot to a boil, and cook until tender, about 15 minutes. You can test the pieces by
sticking a fork into one. If the fork slides in and out easily, they are done.
3. While the celery root and potatoes are cooking, heat the Thrive™ Algae Oil, AlgaVia® Lipid
Rich Whole Algae, water and remaining 1½ teaspoons salt in a saucepan over medium heat
until AlgaVia® Lipid Rich Whole Algae is melted and mixture is hot.
4. Drain the celery root and potatoes into a colander and transfer to a food processor.
5. Add the AlgaVia® Lipid Rich Whole Algae mixture and purée until smooth. Season with
more salt if needed.

HAZELNUT FOAM
Yield: 2 Cups
Ingredients Amounts
Hazelnuts, toasted, roughly chopped ½ cup

Water 1 cup
cream colored
LorAnn Hazelnut Extract ¼ tsp.
Method
1. Put all ingredients in a small saucepan over medium heat.
2. When steaming, remove from heat, cover and allow the mixture to cool. Strain and chill
overnight.
3. Warm the mixture slightly before putting it into a foam canister or siphon.

SMOKY PEANUT MOLE WITH GRILLED CHICKEN SKEWERS
Yield: 6 Portions
Ingredients Amounts
Chicken Brine
Chicken thighs, boneless, skinless 4 lb.
Salt ½ cup
Sugar ½ cup
Water 10 cups
Dried ancho chiles, medium, stemmed 2 ea. (1 oz.)

and seeded
Canola oil 4 Tbsp.
White onion, sliced, small ½ ea.
Garlic cloves, peeled 2 ea.
Ripe tomatoes 8 oz.
Peanuts, roasted 1 cup
Bread, slices, torn into pieces 2 ea.
Canned chipotle chiles en adobo, 2 ea.
seeded
Allspice ⅛ tsp.
Cinnamon ½ tsp.
Chicken stock 3 ½ cups
Fruity red wine ½ cup
Cider vinegar 1 Tbsp.
Bay leaves 2 ea.
Salt 1 ½ tsp.
Sugar 1 Tbsp.
Chicken thighs, brined, 4 lb.
cut in 1” pieces
Salt as needed
Flat-leaf parsley, sprigs as needed
Peanuts, roasted, chopped 2 Tbsp.
Method
1. For the Chicken Brine: Combine the salt, sugar and water and heat until salt and sugar
dissolves. Remove from heat and allow to cool. Place chicken in a hotel pan and pour the
cooled liquid over the chicken thighs. Allow to brine.
2. For the Peanut Mole: Tear the ancho chiles into flat pieces, then toast a few at a time on an
ungreased griddle or skillet over medium heat. Press flat with a metal spatula for a few
seconds, until they crackle and change color slightly, then flip, and press again.
3. If they give off more than the slightest wisp of smoke, they are burning and will add a bitter
element to the sauce.

4. In a small bowl, cover the chiles with hot water and let rehydrate for 30 minutes, stirring
occasionally to ensure even soaking. Drain and discard the water.
5. Meanwhile, heat 1 tablespoon of the oil in a heavy, medium-size, 4-quart pot, preferably a
Dutch oven over medium heat. Add the onion and garlic cloves, and fry, stirring regularly,
until well browned, about 10 minutes.
6. Scrape into a blender jar. Set the pan aside.
7. Roast the tomato on a baking sheet 4 inches below a very hot broiler until blackened, about
5 minutes, then flip it and roast the other side. Cool, then peel, collecting all the juices with
the tomato.
8. Add the tomato to the blender, along with the peanuts, bread, chipotles, drained anchos,
allspice and cinnamon.
9. Add 1½ cups of the broth and blend until smooth, stirring and scraping down the sides of
the blender jar, and adding a little more liquid if needed to keep everything moving through
the blades.
10. Press the mixture through a medium-mesh strainer into a bowl.
11. Heat 1 tablespoon of the remaining oil in the pot over medium-high. When hot enough to
make a drop of the purée sizzle sharply, add it all at once.
12. Stir as the nutty-smelling, ruddy-red amalgamation thickens and darkens for about 5
minutes, and then stir in the remaining 2 cups broth, the wine, vinegar and bay leaves.
13. Partially cover and let gently simmer over medium-low heat for roughly 45 minutes, stirring
regularly for the flavors to harmonize. If necessary, thin the sauce with a little more broth to
keep it the consistency of a cream soup.
14. Taste and season with salt, about 1 ½ teaspoons, and the sugar. Cover and keep warm.
15. Season the chicken (or pork) with salt and pepper. Let sit for 1 hour. Skewer the meat on
soaked bamboo skewers.
16. Heat a grill over medium high heat. Grill the meat until the juices run clear. Serve meat with
a spoon of mole sauce on top. Garnish with the chopped peanuts and parsley.
Note: You may substitute the chicken thighs with pork, depending on your preference.
Source: Adapted from Rick Bayless, as served at the 2016 reThink Food conference.

ALMOND AND CANELA HORCHATA PANNA COTTA WITH
HIBISCUS POACHED PEARS
Yield: 4 Portions
Ingredients Amounts
Horchata
Long grain rice ½ cup
Almonds, blanched 1 cup
Canela 1 tsp.
Lime zest, 1” peels 4 ea.
Vanilla bean, scraped ½ ea.
Water, hot 400 ml
Sugar as needed
Heavy cream 700 ml

Sugar 110 g
Honey 60 g
Cinnamon stick ½ ea.
Almonds, blanched sliced 60 g
Gelatin sheets 6 g
Hibiscus Poached Pears

Hibiscus flowers 25 g
Lemon zest, 1” peels 2 ea.
Sugar 200 g
White wine 300 ml
Salt a pinch
Pears, Bosc, Bartlett, peeled, cored 4 ea.
Almonds, sliced, toasted 1 oz.
Method
1. For the Horchata: Place rice in a blender, and process until pulverized into a fine dust.
Transfer to a large bowl. Add almonds, cinnamon, lime zest, vanilla, and hot water. Stir
together and let sit overnight.
2. Remove the vanilla bean, scraping the insides into the horchata. Transfer the mixture to a
blender and blend until smooth. The mixture should be as smooth as you can get it. Add
4 cups cold water and blend until thoroughly combined.
3. Pour mixture through a triple layer cheesecloth lined strainer. Pour slowly, a little by
little, pressing on solids and stirring to help the mixture pass through the cloth. The more
slowly you strain the mixture, the smoother the horchata will be.
4. Transfer to a pitcher and add 4 more cups of water until the mixture is a smooth
consistency. Add sugar to taste. Cover and refrigerate until thoroughly chilled. Reserve
300 ml for the panna cotta.

5. For the Panna Cotta: Heat the cream, sugar, honey and cinnamon over low heat, stirring,
until the sugar and honey dissolve. Add the almonds and simmer gently for 15 minutes.
Turn off the heat and allow to infuse for 1½ hours. Pass through a fine mesh strainer and
measure 450 ml.
6. Soak gelatin sheets in cold water for 5 minutes, drain and gently squeeze out excess
water.
7. Reheat half the cream until just simmering, add the gelatin and stir until completely
dissolved. Remove from the heat and allow to cool for 10 minutes.
8. Stir in the remaining cream then the horchata and mix until combined. Pour into 4 wide
dessert glasses and refrigerate until set, 3 to 4 hours or overnight.
9. For the Hibiscus Poached Pears: Combine the hibiscus, lemon, sugar, wine, and salt in a
sauce pan. Bring to a simmer, stir to dissolve the sugar.
10. Carefully submerge the pears in the liquid, adding enough water to just cover the surface
of the pears. Cover the surface of the liquid with a piece of parchment paper.
11. Cook the pears at a low simmer until they are just tender, approximately 20 to 30
minutes. Remove from the heat and cool in the liquid. Slice pears and coat with the
poaching liquid.
12. To Serve: Place the sliced pears and some of the liquid on top of the panna cotta. Garnish
with toasted almonds.

ESCABECHE OF SEASONAL VEGETABLES
Yield: 2 Quarts
Ingredients Amounts
Marjoram Oil
Marjoram 3 bu.
Canola oil 2 cups
Distilled white vinegar 2 cups

Water 2 cups
Sugar 5 Tbsp.
Salt 5 Tbsp.
Shallots 4 ea.
Garlic cloves 8 ea.
Serrano chile 2 ea.
Baby carrots, halved length wise 6 ea.
Baby turnips, trimmed, and halved 12 ea.
Radishes, trimmed, and halved 12 ea.
Cauliflower 1 hd.
Romanesco 1 hd.
Onion, white, cut ¼” rounds 1 ea.
Garnish
Marjoram leaves 1 Tbsp.
Method
1. For the Marjoram Oil: Chill a blender beaker in the freezer for at least 15 minutes. Line a fine-
mesh sieve with cheesecloth or a coffee filter and set over a medium bowl. Prepare an ice
bath.
2. Bring a large pot of water to a boil, add the herbs and boil for 10 seconds. Immediately
transfer the herbs to the ice bath to preserve its bright green color. When cool, squeeze out
all of the water.
3. In the chilled blender, combine the herbs and oil and blend on high speed just until the oil
turns bright green. Do not over blend or the oil will heat up, which can destroy the aroma
and the color.
4. Pour the oil into the prepared sieve and immediately refrigerate the set up. Leave the oil in
the refrigerator to strain slowly, about 3 hours. You can press the last bit out by tightening
down on the cheesecloth to release the moisture.
5. Discard any solids and transfer the oil to an opaque container, light can cause green oils to
lose their color. Refrigerate for up to 1 week.
6. In a large non-reactive saucepan, combine the vinegar, water, sugar, and salt over medium
high heat and warm to just under a boil, stirring to dissolve the sugar and salt. Let the brine
cool to room temperature.

7. In a blender or food processor combine the shallots, garlic and chiles with a couple
spoonfuls of the brine, just enough to get the mixture moving and process until a coarse
paste forms. Stir the paste into the remaining brine. Cover and refrigerate until ready to use.
8. Heat a cast iron skillet over medium high heat. Add the carrots, cut side down and top with
another heavy pan or similar weight. Cook until the cut side of the carrots begins to brown
slightly, about 60 seconds.
9. Transfer to a flat plate to cool quickly and to stop the cooking process. Repeat with the
turnips, radishes, cauliflower, romanesco, and onion.
10. Move the cooled vegetables to a non-reactive container and pour in the brine, immersing the
vegetables. Cool to room temperature. Marinate for 1 hour before eating.
11. When ready to eat, transfer the vegetables to a serving bowl with some of the brine.
12. Garnish with the marjoram oil and fresh marjoram leaves and serve.
Note: The escabeche tastes best the day it is made, but it will keep submerged in brine, covered
and refrigerated for up to 1 month.
Source: Adapted from Bar Tartine, by Cortney Burns and Nicolaus Balla (Chronicle Books, 2014)

ROASTED BRUSSEL SPROUTS AND CAULIFLOWER WITH
GREEN LENTILS AND HALLOUMI
Ingredients Amounts
Shallots, brunoise 1 Tbsp.

Salt a pinch
Lemon juice ¼ cup
Extra-virgin olive oil ¼ cup
Green lentils ½ lb.

Bay leaf 1 ea.
Thyme sprigs 2 ea.
Salt as needed
Brusssel sprouts, cut in half 1 lb.

Cauliflower, cut into florets 1 lb.
Olive oil 1 oz.
Salt as needed
Baharat 1 tsp.
Garlic cloves, roasted 6 ea.
Walnuts, toasted, coarse chopped ¼ cup
Parsley leaves, cut in large pieces ¼ cup
Mint leaves, cut in large pieces ¼ cup
Chervil ¼ cup
Olive oil 1 Tbsp.

Halloumi cheese, cut in 1” pieces ½ lb.
Honey 2 Tbsp.
Method
2. For the Vinaigrette: Place the shallots in a small bowl. Season with a pinch of salt and add the
lemon juice. Let macerate for 10 minutes. Stir in the olive oil. Season with salt and pepper.
3. Place the lentils in sauce pot with the vegetable stock, bay leaf, thyme and salt. Bring to a
boil, reduce to a simmer and cook until tender, but still holding their shape. Drain, toss with
some of the vinaigrette. Season with salt and pepper.
4. Place the brussel sprouts and cauliflower in separate bowls. Toss each with olive oil, salt
and pepper. Place in a single layer on a baking sheet. Place in the oven and roast for 20 to 25
minutes or until golden brown and cooked through.
5. Toss the hot cauliflower, brussel sprouts, walnuts and herbs with the vinaigrette. Season
with salt and pepper. Place on a platter. Scatter lentils on top.
6. Heat a sauté pan over medium heat. Add 1 tablespoon olive oil and the cheese in a single
layer. Let the cheese brown, drizzle with honey and brown a little more. Let the honey
become sticky and caramelized, and serve on top of the warm salad.
Source: Adapted from jamieoliver.com.

NORI SALAD WITH SEARED TOFU, EDAMAME, JICAMA AND
MAITAKE MUSHROOMS
Yield: 8 Portions
Ingredients Amounts
Sesame Soy Vinaigrette

Rice vinegar ½ cup
Sesame oil ½ cup
Soy sauce ½ cup
Sugar ¼ cup
Ginger juice 2 Tbsp.
Salt as needed
Sesame seeds, toased 2 Tbsp.
Green onions, sliced thin 2 Tbsp.
Tofu Marinade
Kecap manis (sweet soy sauce) 3 Tbsp.
Chile sauce or paste 4 Tbsp.
Sesame oil 2 Tbsp.
Firm tofu 1 lb.
Peanut oil 2 Tbsp.
Canola oil 2 oz.
Maitake mushrooms, stemmed 1 lb.
Dulse or Nori, rehydrated in 1 cup

1 part pickle brine, 2 parts water, cut
into ¼” pieces*
Edamame 3 cups
Jicama, julienned 1 cup
Cucumber, peeled, seeded, julienned 1 cup
Carrots, peeled, julienned 1 cup
Napa Cabbage, julienned 2 cups
Pickled ginger, julienned ¼ cup
Method:
1. For the Sesame Soy Vinaigrette: Combine all ingredients in a bowl. Mix well.
2. For the Tofu: In a bowl, whisk the soy sauce, chile sauce, and sesame and canola oil together.
3. Cut the tofu into about ⅜-inch thick strips. Gently mix the tofu with the marinade and leave
in the fridge for half an hour or overnight.
4. Place a wok or a cast-iron pan over high heat and allow it to heat up well. Add the peanut
oil. Lower the heat to medium to prevent the oil from spitting, it may spit a little, then
carefully add the tofu strips and leave for 2 to 3 minutes, until they color underneath.

5. Using tongs, gently turn them over to color the other side. If you are making a large
quantity, you may need to fry the tofu in 2 or 3 batches, otherwise it will "stew" rather than
fry.)
6. Add the mushrooms and sauté until slightly golden; add any remaining marinade to the
pan.
7. To Serve: Combine the seaweed, edamame, jicama, cucumber, carrots, cabbage and pickled
ginger in a bowl. Mix. Season with salt and pepper.
8. Add vinaigrette, gently toss. Gently add in the tofu and mushrooms and mix being careful
not to break up the tofu pieces.
Note: When rehydrating the nori, combine the liquids and heat. Allow the nori to soak until it is
tender before cutting into ¼-inch wide pieces.

POUTINE STATION
Yield: 8 Portions
Ingredients Amounts
Oil, for deep frying in as needed
Beef Cheek Poutine

Braised Beef Cheeks (recipe follows) 2 lb.
Cheese Curds ½ lb.
French fries 4 lb.
Chipotle Braised Pork Poutine

Chipotle Braised Pork (recipe follows) 2 lb.
Queso Fresco, cut in ½” cubes ½ lb.
Avocado, sliced 2 ea.
Sour cream ½ cup
Cilantro leaves ¼ cup
Bulgogi Marinated Trumpet Royal Mushroom Poutine

Bulgogi Marinated Trumpet Royal 2 lb.
Mushrooms (recipe follows)
Kim Chi, julienne 1 cup
Mozzarella cheese, grated 1 cup
Ssamjang (recipe follows) 1 cup
Kewpie Style Mayonnaise( recipe follows)½ cup
Green onions, sliced thin ¼ cup
Sesame seeds, toasted 1 Tbsp.
Method
1. Preheat deep fryer to 350°F.
2. For Beef Cheek Poutine: Gently heat the beef cheeks in sauce until hot. Adjust seasoning with
salt, pepper and lemon juice.
3. Deep fry the French fries until golden brown. Drain on a paper towel lined baking sheet.
Season with salt. Place on a platter. Top with cheese curds, pour gravy and beef on top.
4. For the Chipotle Braised Pork Poutine: Heat the pork mixture. Sprinkle some queso fresco over
cooked French fries. Spoon chipotle pork mixture on top, top with avocados slices, a dollop
of sour cream and cilantro leaves.
5. For the Bulgogi Marinated Trumpet Royal Mushroom Poutine: Top the French fries with hot
mushrooms, kim chi, and cheese. Drizzle with ssamjang and mayonnaise. Sprinkle with
green onions, cilantro and sesame seeds.

BRAISED BEEF CHEEKS FOR POUTINE
Yield: 6 Portions
Ingredients Amounts
Beef cheeks 6–7 lb.

Salt as needed
Carrot, peeled, cut in ½” thick slices ½ lb.
Celery, cut in ½” thick slices ½ lb.
Onion, peeled, large dice 1 lb.
Thyme sprigs 6 ea.
Parsley sprigs 8 ea.
Bay leaves 3 ea.
Red wine 750 ml.
Canola oil 2 oz.
Salt pork, cut into lardons ½ lb.
Butter 1 oz.
Tomato paste 2 Tbsp.
All-purpose flour, toasted ¼ cup
Beef stock, hot 1 ½–2 qt.
Salt as needed
Method
1. Season the beef cheeks with salt and pepper. Let sit for 1 hour. Combine with carrots, celery,
onion, garlic, herbs, and red wine. Let marinate overnight.
2. Remove the cheeks from the marinade and pat dry. Strain the marinade, reserving the liquid
separately from the vegetables. Set aside.
3. Preheat the oven to 300°F convection/325°F conventional oven.
4. Heat a pan over medium high heat, add the oil. Sear the beef in hot oil all over, being careful
not to burn the fond. Remove beef from pan.
5. Add the salt pork and cook to slightly render. Add the butter and vegetables and cook over
medium heat until slightly caramelized. Add the tomato paste and cook until caramelized.
6. Add flour and stir to incorporate. Whisk in the marinade and reduce by 50%.
7. Return the cheeks to the pan and add the beef stock. Bring to a simmer. The liquid should
just cover the beef.
8. Adjust seasoning, cover tightly and place in a preheated oven. Bake for 2 hours or until the
beef is tender.
9. Cool the cheeks in the liquid overnight.
10. The next day, remove the beef from the liquid. Peel if necessary and cut into 1-inch pieces.
11. Remove the fat, and heat the liquid over low. Strain the liquid and adjust the consistency
with beef broth.
12. When ready to serve, add the meat back to the liquid and gently heat, being careful to not
shred the meat. Adjust seasoning with salt, pepper and lemon juice.

CHIPOTLE PORK
Ingredients Amounts
Pork butt, cut in 1” pieces 4 lb.

Canola oil 2 oz.
Onions, diced 1 lb.
Carrots, diced 1 lb.
Tomatoes, roasted, peeled, chopped 1 lb.
Chipotle chiles, stemmed, seeded 4 ea.
Thyme, sprigs 10 ea.
Mexican oregano 2 tsp.
Chicken stock as needed
Cilantro stems, tied with twine 1 bu.
Salt as needed
Pickled Chipotle Chiles, stemmed, 3 Tbsp. + additional

seeded, chopped (recipe follows)
Roasted red peppers, diced 2 cups
Roasted poblano chiles, diced 2 cups
Cilantro, chopped ½ cup
Green onions, chopped ½ cup
Salt as needed
Method
1. Season the meat with salt and pepper. Let sit overnight.
2. Heat a rondo over medium high heat. Add oil and meat in a single layer. Sear on all sides
until brown. Remove from pan.
3. Add the onions and carrots to the pan. Cook over medium heat, stirring to lift the fond.
Cook until slightly caramelized.
4. Add garlic, cook until aromatic.
5. Add tomatoes and chiles, cook until reduced to a paste.
6. Add meat back to the pan. Add thyme, oregano, and chicken stock to cover and bring to a
simmer.
7. Tie cilantro stems in a tight bundle, add to pot, cover tightly and place in a 300˚F oven. Cook
until fork tender. Let cool in braising liquid overnight.
8. Remove meat from liquid; discard excess fat and cilantro stems. Check heat level, if too
spicy, remove the chipotle chiles.
9. Blend braising liquid until smooth. Place in a pot and bring to a simmer. Reduce to thicken
slightly. Season with salt and pepper.
10. To serve: Add peppers, cilantro, garlic, and green onions. Adjust seasoning with salt, pepper
and lime juice.
Note: For a more pronounced chipotle flavor, add liquid from canned chipotles en adobo.

PICKLED CHIPOTLE CHILES
Yield: 2 Cups
Ingredients Amounts
Red wine vinegar 2/3 cup

Water 1/3 cup
Piloncillo, crumbled 1/3 cup
Salt as needed
Chipotle mecco chiles ¼ lb.
Method
1. Combine vinegar, water and piloncillo in a small pot.
2. Bring to a simmer, stir to dissolve sugar. Season with salt.
3. Add chiles and bring back to a simmer, remove from heat.
4. Place a weight or plate on top to keep chiles below surface. Let sit overnight.

BULGOGI MARINATED TRUMPET MUSHROOM FOR POUTINE
Yield: 8 Portions
Ingredients Amounts
Korean Marinade
Soy sauce ½ cup
Sesame oil, toasted 1 Tbsp.
Rice vinegar 2 Tbsp.
Brown sugar 3 Tbsp.
Gochujang ¼ cup.
Ginger, minced 2 Tbsp.
Shallots, minced 2 Tbsp.
Chiles, red, minced fine 1 ea.
Fish sauce 1 tsp.
Asian pear, peeled and minced fine 1 ea.
Trumpet royal mushrooms, cut in 2 lb.

half lengthwise, grilled, than cut
into ½” slices
Method
1. For the Korean Marinade: In a small mixing bowl, combine the soy sauce, sesame oil, rice
vinegar, brown sugar, gochujang, ginger, shallots, garlic, red chiles, fish sauce, and chopped
asian pear.
2. Toss to combine and measure out 1 cup to set aside for a dipping sauce later.
3. Marinate the mushrooms for 30 minutes.
4. Preheat a grill. Cut the mushrooms in half lengthwise for grilling.
5. Grill mushrooms over medium high heat to caramelize. Cut on a bias into ½-inch wide
pieces.

SSAMJANG
Ingredients Amounts
Gochujang 3 Tbsp.
Doenjang 4 Tbsp.
Maple syrup 1 Tbsp.
Sherry vinegar 2 Tbsp.
Sesame Oil 1 Tbsp.
Canola oil 1 Tbsp.
Water ½ Tbsp.
Method
1. Combine all ingredients in a small bowl. Mix well.

KEWPIE STYLE MAYO
Ingredients Amounts
Rice vinegar 2 Tbsp.

Hon Dashi ⅛ tsp.
Malt vinegar 1 Tbsp.
Japanese mustard powder ½ tsp.
Garlic, minced ⅛ tsp.
Mayonnaise 1 cup
Salt as needed
Sugar as needed
Method
1. Combine all ingredients in a bowl. Adjust seasoning with salt, and sugar.

CRANBERRY TINI
Yield: 1 Gallon
Ingredients Amounts
Lipton fresh brewed Green Tea, chilled 2 qt.

Cranberry juice 2 qt.
Mint leaves 1 bu.
Method
1. Combine the chilled green tea and cranberry juice. Garnish with mint leaves.

DESSERT TASTING
Miso Butterscotch Twinkies
Sweet Soy Caramel Apple

Crunchy Raspberries and Pineapple
Coffee and Pecan Financiers

Pecan Coffee Cream

MISO-BUTTERSCOTCH TWINKIES
Yield: 12 Portions
Ingredients Amounts
Twinkies
Canola oil, for greasing the pan as needed
All-purpose flour ¾ cup
Baking powder 1½ tsp.
Salt ½ tsp.
Sugar 1 cup
Vanilla bean, split lengthwise 1 ea.
Vanilla extract ¼ tsp.
Sour cream 2 Tbsp.
Miso-Butterscotch Pudding
Eggs 3 ea.
Vanilla extract 1 Tbsp.
Cornstarch ¼ cup + 2 Tbsp.
Heavy cream 1½ cups
Sugar 1 cup
Light corn syrup 2 Tbsp.
Water ¼ cup
Lemon juice ½ tsp.
Molasses 2 Tbsp.
Butter 6 Tbsp.
Light miso paste 3 Tbsp.
Milk 1 cup
Powdered sugar for topping as needed
Method
1. For the Twinkies: Generously coat a nonstick 8-cup éclair pan with the canola oil. Preheat
the oven to 350°F.
2. Sift the flour, baking powder, and salt into a small bowl. Set aside.
3. Using a stand mixer fitted with the whisk attachment, beat the egg yolks and ½ cup of the
sugar on medium-high until pale yellow and doubled in volume, 4 to 5 minutes.
4. Using the dull side of a knife, scrape the vanilla bean seeds from the pod into the
mixture. Reserve the pod for another use.
5. Reduce the speed to low, add the vanilla extract and sour cream, and mix until
incorporated. Scrape the mixture into a large bowl and set aside.
6. Wash and dry the mixer bowl and whisk attachment. Using the stand mixer with the
clean bowl and whisk attachment, whisk the egg whites with the remaining ½ cup sugar
on medium-high until stiff peaks form, 3 to 4 minutes.

7. Gently fold half of the dry ingredients into the yolk mixture, and then fold in the
remaining dry ingredients. Gently fold in the egg whites just until combined, being
careful not to deflate the batter.
8. Fill the éclair cups just a bit more than half full. Bake until springy to the touch and light
golden brown, 9 to 12 minutes. Cool in the pan for 1 minute only, and then remove from
the pan, using a knife to loosen the sides.
9. Wipe out the pan, oil again, and repeat, using the remaining batter. Cool the cakes
completely before filling.
10. For the Miso-Butterscotch Pudding: In a small bowl, whisk the eggs, vanilla, cornstarch, and
½ cup of the cream together. Set aside.
11. In a large nonreactive saucepan, combine the granulated sugar, corn syrup, water, and
lemon juice and bring to a boil over medium-high heat. Reduce the heat to low and whisk
in the molasses, butter, and miso.
12. Simmer for a few minutes, and then add the milk and remaining 1 cup cream. Increase
the heat to medium, add the egg mixture, and bring back to a boil, whisking vigorously.
Reduce the heat to low and continue whisking until the mixture is bubbly and thick,
about 5 minutes.
13. Remove the pudding from the heat, and strain through a fine mesh sieve into a glass
bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let
cool at least 30 minutes.
14. To serve: Fill a squirt bottle or piping bag with the pudding. Turn the cakes over and
carefully insert the bottle or piping tip into the flat underside of the cake.
15. Squeeze in three equal squirts to distribute the filling evenly. Turnover and sift powdered
sugar on top before serving.
Source: The Mighty Gastropolis: Portland: A Journey Through the Center of America's New Food Revolution, by Karen
Brooks(Chronicle Books, 2012).

SWEET SOY CARAMEL APPLES WITH CRUNCHY
RASPBERRIES AND PINEAPPLE
Yield: 6 Small Apples
Ingredients Amounts
Apples, small red 6 ea.

Sugar 1½ cup
Lemon juice ½ tsp.
Heavy cream ¼ cup
Soy sauce ½ Tbsp.
Butter, cut into 3 pieces 2 Tbsp.
Toppings
Fritos, crushed 1 cup
Dehydrated raspberries ½ cup
Dehydrated pineapple ½ cup
Method
1. Wash the apples and dry them very well. Remove the stems. Insert a popsicle stick,
chopstick, or sturdy bamboo skewer through the stem end of each. Line a baking sheet with
parchment or a nonstick baking liner.
2. Place toppings in separate shallow containers.
3. Combine the sugar and lemon juice in a 3-qt. saucepan. Cook over medium-high heat,
stirring constantly with a heatproof spatula, until the sugar melts and turns a medium
amber color, 4 to 7 minutes.
4. Take the pan off the heat and carefully pour in the cream and soy sauce (the mixture will
bubble ferociously). When the bubbles start to subside, carefully add the butter all at once
and stir with the spatula to blend. Let the caramel cool for 3 minutes.
5. Dip the apples in caramel to coat half way. Roll in topping of choice.
Source: Adapted from finecooking.com.

COFFEE AND PECAN FINANCIERS WITH PECAN COFFEE
CREAM
Yield: 20 Cakes, 10 Cakes for Service
Ingredients Amounts
Financiers
Pecans 100 g
Butter, cut into 2cm dice, plus extra 150 g
for greasing the muffin trays 
Powder sugar  200 g
Almonds, ground 100 g
All-purpose flour  100 g
Malt powder (or Horlicks) 65 g
Baking powder  1 tsp.
Ground coffee beans 2 tsp.
Egg whites 300 g
Espresso 60 ml
Salt as needed
Pecan Coffee Cream

Espresso 90 ml
Pecans  100 g
Heavy cream 530 ml
Light brown sugar 75 g
Method
1. For the financiers: Preheat the oven to 375°F for convection or 340°F for conventional. Spread
the pecans for both the financiers and the cream out on a parchment-lined baking tray and
place in the oven for 12 to 15 minutes, until they have taken on a bit of color.
2. Use the flat side of a large knife to lightly crush them. Set aside half of the pecans for the
financiers and half for the cream.
3. To make the financiers, put the butter into a medium saucepan and place on a high heat.
Once it starts to foam, cook for 3 to 4 minutes, until it turns golden brown and smells nutty.
4. Strain through a cheesecloth lined sieve and set aside for about 15 minutes, to cool slightly.
5. Place the icing sugar in a large bowl with the ground almonds, flour, malt powder, baking
powder, ½ teaspoon of salt and ground coffee. Mix together and set aside.
6. Place the egg whites in a separate bowl and whisk to form soft peaks; this should take about
3 minutes if you are whisking by hand and just 1 minute with an electric whisk.
7. Fold the whites into the dry ingredients by hand, followed by the espresso. Next pour in
half the browned butter, continuing to fold by hand as you pour in the remaining butter.
8. Finally, fold in the pecans. Set aside in the fridge, with some cling film placed on the surface
to prevent it forming a skin, for at least 2 hours or overnight.
9. Pecan Coffee Cream: Place the espresso in a medium saucepan. Bring to the boil and then cook
for about 1 ½ minutes on a high heat, swirling the pan to reduce by half.

10. Add the pecans, cream and brown sugar and return to the boil. Cook for 4 minutes, for the
cream to thicken, and then remove from the heat. Set aside to cool for at least 2 hours or
overnight, in the fridge.
11. If you leave it overnight, the cream will thicken in the fridge so you will need to return it to
a low heat in the saucepan for 1 ½ minutes, to loosen it up.
12. Pass the mixture through a fine mesh sieve into a medium bowl and set aside to cool. The
nuts can be discarded at this stage.
13. Whisk the cream mixture for about 4 minutes with a hand-held electric whisk, until
thickened to soft peaks with the consistency of a soft mousse. It is very easy to over- whip,
so keep a close eye on it here. If you do over- whip it, just add a little bit of milk to bring it
back. Set aside in the fridge until ready to serve.
14. Preheat the oven to 425°F for convectional and 395°F for conventional.
15. Grease the molds of two small muffin trays with molds 2-inches in diameter, and line the
bases with rounds of baking parchment. You will have enough mix to make 20 financiers,
so, if you have 12 molds in each tray, you can leave 4 ungreased.
16. Spoon in the mix until three-quarters full and bake for 10 to 12 minutes, until the cakes are
golden-brown on top and only just cooked through. A knife inserted should come out with
a tiny amount of mix on it. Remove from the oven and set aside to rest for 5 minutes, before
removing them from the tray.
17. Serve warm or at room temperature, with the pecan coffee cream alongside.
Note: Use financier or Madeleine molds.
Source: Ottolenghi.co.uk

REFRESHMENT AND NETWORKING BREAK
Braised Pork Belly Stuffed Onigiri with Sesame Dipping Sauce

Lipton Iced Tea
Green Tea and Black Tea

BRAISED PORK BELLY STUFFED ONIGIRI WITH SESAME
DIPPING SAUCE
Yield: 20 Pieces
Ingredients Amounts
Sushi Rice
Japanese Rice 3 cups
Rice vinegar ½ cup
Sugar 2 Tbsp.
Salt 1 tsp.
Konbu, small pieces 1 pc.
Green onion, chopped fine ¼ cup

Furikake ¼ cup
Sake and Ginger Braised Pork Belly 1 lb.

(recipe index), cut in ½ oz cubes
Oil for deep frying as needed
Furikaki 1 oz.
Teriyaki powder 1 oz.
Sesame Dipping Sauce

Sesame seeds 2 Tbsp.
Soy sauce ¾ cup
Korean rice wine (soju) ¾ cup
Rice vinegar ¾ cup
Sesame oil 3 Tbsp.
Lemon juice 6 Tbsp.
Garlic, chopped 2 Tbsp.
Green onion, chopped 4 Tbsp.
Chile, chopped 2 ea.
Sugar 4 tsp.
Method
1. For the Sushi Rice: Place rice in large bowl, fill with cool water. Gently stir rice, drain. Repeat
process until water remains clear. Cover rice with cool water and soak 1 hour, drain well.
Place on lined Sheet tray and allow to air dry 30 minutes.
2. Combine vinegar, sugar, salt, and kombu in small saucepan, heat over low heat stirring to
dissolve sugar and salt –do not let mixture boil. Cool to room temperature and hold.
3. Combine drained rice with measured water in 2-inch full hotel pan. Steam until rice is
almost completely cooked, about 25 minutes. Rest at room temperature for 10 minutes.
4. Transfer rice to wooden hangiri, drizzle with vinegar mixture, using wooden rice paddle
“cut” and fold rice with horizontal strokes as rice is fanned, continue process until mixture
has cooled and takes on shiny appearance.

5. Transfer finished rice to appropriate pans, cover with damp towels, and hold at room
temperature until ready to use green onions and furikake.
6. Take pork cube and enclose completely in a ½-inch thick layer of rice. Place in a single layer
on a baking sheet.
7. To make the dipping sauce: Dry-roast the sesame seeds in a frying pan, shaking the pan
regularly, for 3 to 4 minutes over low heat, or until the seeds are golden brown. Remove
from the pan to prevent burning and let cool for 5 minutes.
8. Combine with the remaining sauce ingredients. Mix well and then place in a serving bowl.
9. Preheat a deep fryer to 375°F. Deep fry rice balls until golden brown. Drain well on a
parchment lined baking sheet. Sprinkle with furikaki and teriyaki powder.
10. Serve with Sesame Dipping Sauce.

STARTUP STUDIO: AN EVENING OF IDEAS AND
EXPERIENCES
AUSTRALIS BARRAMUNDI
Seared Barramundi with Zucchini Pasta and Salsa Verde
Smoked Barramundi with Cucumber, Radish-Dill Salad, and Preserved Lemon Cream
MIYOKO’S KITCHEN
Miyoko’s Creamery Artisan Vegan Cheeses
Miyoko's Creamery Winter Truffle Risotto Cakes
Miyoko's Creamery Black Ash & Pear Crostini with Red Wine Reduction
RENEWAL MILL
Okara Wafers topped with Kumiage Yuba
PASSED ITEMS
Chicken and Spinach Bisteeya with H’rous
Mushroom Miso Broth with Silken Tofu and Konbu Noodles
Whole Grain Crostini with Poultry Liver Mousse, Pickled Beets and Apples
Baked Sushi Hand Rolls with Crab and Avocado
BEVERAGES
Apple Cider Switchel
Assorted Greystone Cellars Wines
JUST Water
Sponsored by:

CHICKEN AND SPINACH BISTEEYA WITH H’ROUS
Yield: 25 Pieces
Ingredients Amounts
Chicken Filling
Chicken legs, bone in 2 lb.
Canola oil 2 tsp.
Onions, thinly sliced 2 ea.
Garlic cloves, thinly sliced 12 ea.
Roma tomatoes, cut lengthwise 4 ea.
into 8 wedges
Cinnamon sticks 4 ea.
Chipotle chiles, seeds removed 2 ea.
Pink peppercorns 1 tsp.
Brandy ½ cup
White wine 2 cups
Chicken stock 2 cups
Dark chocolate, chopped 1½ oz.
Catalan Spinach Filling

Brandy 7 Tbsp.
Currants ¾ cup
Pine nuts, toasted 1½ cups
Olive oil, divided 2 Tbsp.
Smoked paprika 1 tsp.
Shallots, thinly sliced 3 ea.
Garlic cloves, thinly sliced 2 ea.
Heavy cream ¾ cup
Baby spinach 10 oz.
Salt as needed
Pastilla
Ghee, or olive oil divided ½ cup
Phyllo pastry sheets (14-by-18-inch) 8 oz.
Confectioners' sugar 2½ Tbsp.
Method
1. For the Chicken Filling: Season the chicken with 1 ½ teaspoons of salt and the pepper.
2. Heat a large sauté pan over medium high heat. Add the oil and chicken, searing the chicken
until deep golden brown on both sides, 8 to 10 minutes. Remove from the heat, then transfer
to a large plate and set aside.

3. Return the sauté pan to medium heat and add the onions and garlic. Cook until the onions
are dark brown and jammy, 12 to 15 minutes.
4. Stir constantly toward the end of the cooking, adding a couple tablespoons of water to
prevent burning. Add the tomatoes, cinnamon, dried chiles, peppercorns and remaining ½
teaspoon of salt.
5. Increase the heat to medium high and continue to cook, stirring occasionally, another 4 to 5
minutes. Add the brandy and cook another 2 minutes.
6. Return the chicken to the pan, add the wine and stock, and bring to a boil. Reduce the heat
to low, cover and simmer until the chicken is cooked through, about 30 minutes. When the
chicken is done, remove it from the pan and set aside to cool.
7. Return the pan to medium-high heat and continue to cook the liquid at a simmer, stirring
occasionally, until it has reduced to a loose sauce, 35 to 40 minutes. Remove the skin and
bones. Shred the chicken and set aside.
8. When the stock-wine liquid has reduced to a sauce, reduce the heat to low and discard the
cinnamon stick and chiles. Stir in the chocolate and cook for 2 minutes. Remove from the
heat and stir in the shredded chicken.
9. Add the sauce to the chicken, just enough to coat and season. Puree the remaining sauce and
serve with bisteeya.
10. Taste and adjust the seasoning with salt and pepper. Makes about 4 cups of chicken filling.
11. For the Catalan Spinach Filling: In a small saucepan, combine the sherry vinegar and brandy,
and bring to a simmer over medium-low heat. Remove from the heat, then stir in the
currants and set aside to cool.
12. In a small bowl, combine the pine nuts with 1 teaspoon of the olive oil and the paprika, and
set aside.
13. Pour the remaining olive oil into a separate large sauté pan and place over medium heat.
Add the shallots and cook until soft, 7 to 8 minutes. Add the garlic, currant mixture and
pine nuts, and cook for 2 to 4 minutes.
14. Pour in the cream, increase the heat to medium high, and cook until reduced to a sauce,
about 3 minutes. Add the spinach and cook until wilted, 3 minutes.
15. Taste and adjust the seasoning with salt, and set aside. Makes about 3 cups of spinach
filling.
16. For the Pastilla: Spread a phyllo sheet in front of you, keeping the other sheets under a damp
towel. Brush the surface with ghee or olive oil and sprinkle with 1 teaspoon breadcrumbs.
17. Top with another layer of phyllo and repeat. Finish with a layer of phyllo brushed with ghee
or olive oil for a total of 4 sheets of phyllo dough.
18. Cut vertically into 3 equal parts. Place approximately ½ tablespoon of each filling on each
piece, 1 inch from the bottom. Fold the left hand corner over the filling so as to make a
triangle.
19. Fold the triangle straight up, then fold upward to the left, and continue folding as you
would a flag until you reach the end and have a neat triangle. Tuck in any loose ends and
brush with butter. Keep covered in the refrigerator until you are ready to bake.
20. Preheat the oven to 400°F. Bake the triangles until golden, turning once. Serve hot or warm.
Source: Adapted from Nopi, by Yotam Ottolenghi and Ramael Scully (Ten Speed Press, 2015)

HROUS
Yield: 3 Cups
Ingredients Amounts
Red onions, julienne 2 lb.

Salt 50 g
Turmeric 2 Tbsp.
Chipotle peppers 6 oz.
Coriander seeds 1/3 cup
Caraway seeds 5 Tbsp.
Dried rosebuds 2 Tbsp.
Ground cinnamon 1 tsp.
Olive oil 1/3 cup + additional
Method
1. In a large bowl, toss the onions with salt and turmeric. Let ferment at room temperature,
tossing every now and then, for about 3 days, until the onions become very soft and
translucent.
2. Transfer the onions to a sieve lined with cheesecloth and let them drain. Gather the ends of
the cloth and squeeze the onions to extract their liquid. It is easier to squeeze the onions in
two batches.
3. Wearing gloves, cut off the stems and discard the seeds of the dried peppers; with scissors,
cut them into pieces. In a blender or food processor, grind the chiles in batches with the
coriander seeds, caraway seeds, and rose buds.
4. Be careful to avoid irritating your nose and eyes with the peppery dust. Add the onions,
cinnamon and olive oil and pulse to mix.
5. Pack into 2 to 3 small jars, and top with more olive oil.
Note: H’rous will keep for about 4 months in the refrigerator.
Source: Mediterranean Vegetarian Feasts, by Aglaia Kremezi(Stewart, Tabori and Chang, 2014).

MUSHROOM MISO BROTH WITH SILKEN TOFU AND KONBU
NOODLES
Ingredients Amounts
Miso Broth
Miso, (mixture of red and white) 2 cups
Mushroom Dashi (recipe follows) 2 gal.
Konbu from dashi, julienne 1 cup

Shiitake mushroom from dashi 1 cup
julienne
Tofu, silken, cut ½”by 1½” blocks 1 lb.
Cilantro leaves 1 bu.
Green onions, sliced thin 2 bu.
Shiso, julienne 1 Tbsp.
Sesame oil 1 drop
Method
1. For the Miso Broth: Temper in the miso in hot broth as you would a roux into a hot sauce.
Strain into the Mushroom Dashi. Bring to a simmer.
2. Place a small amount of konbu in the bottom of a shallow bowl. Place a rectangle of tofu on
top. Pour a small amount of miso broth into the bowl. Garnish with julienne shiitakes,
cilantro leave, green onions, shiso, and sesame oil.

MUSHROOM DASHI
Yield: 2 Gallons
Ingredients Amounts
Kelp (kombu), 9” square 3 ea.

Mushrooms, shiitake, dried 80 ea.
Green onions, cut into 3 sections 4 bu.
Water 8 qt.
Method
1. Slash kombu with a knife in a few places to enable kombu flavors to be released
completely. Wipe kombu with a damp cloth, only to remove any sand—do not remove
all the flavorful white powder.
2. Combine the mushrooms, green onions, kombu, and water over high heat. Just before it
begins to boil, remove kombu. Bring to a boil and lower to simmer for 30 minutes.
Reserve.

WHOLE GRAIN CROSTINI WITH POULTRY LIVER MOUSSE,
PICKLED BABY BEETS AND APPLES
Ingredient Amount
Pickled Baby Beets

Pickling spice ¼ tsp.
Mustard seeds ½ tsp.
Bay leaf 1 ea.
Black peppercorns 1 tsp.
Dill ¼ bu.
Cider vinegar 1 cup
Water ½ cup
Sugar ½ cup
Onion, julienned ¼ cup
Baby beets, roasted, peeled 1 lb.
Poultry Liver Mousse(recipe follows) 1 recipe
Parsley leaves, in half 20 ea.

Whole grain crostini, lightly toasted 20 ea.
Asian pears or seasonal apple, 4 oz.
peeled, brunoise
Pickled baby beet, brunoise 4 oz.
(recipe above)
Walnuts, toasted 1 Tbsp.
Micro mustard 1 Tbsp.
Method
1. For the Pickled Beets: Place the spices and herbs in a sachet. Bring the vinegar, water, sugar,
sachet, and onion to a simmer. Stir until the sugar has dissolved, but do not reduce the
liquid. Cool and let chill overnight. Remove the sachet. Add the beets and let marinate for
1 day.
2. To serve: Combine the parsley leaves, apples, pickled beets and walnuts in a bowl. Season
with salt and pepper, and a drizzle of extra-virgin olive oil. Spread a thick layer of Poultry
Mousse on the crostini. Top with the pickled beet and apple mixture.

POULTRY LIVER MOUSSE
Yield: 3 ½ Pounds
Ingredients Amounts
Chicken livers, cleaned 1½ lb.

Duck livers, cleaned 1½ lb.
Salt as needed
Pink curing salt ¼ tsp.
Olive oil as needed
Onion, minced ½ ea.
Garlic cloves, minced 2 ea.
Thyme leaves 1 tsp.
Dijon mustard 1 Tbsp.
Madeira ½ cup
Butter, cold, cut into ½” cubes ¾ cup
Balsamic vinegar 2 Tbsp.
Red wine vinegar 1 tsp.
Parsley, flat-leaf, chopped ½ cup
Clarified butter or rendered fat ½ cup
cooled and solidified(optional)
Method
1. Line a standard 4 by 12 2/3-inch terrine mold or loaf pan with plastic wrap, leaving
4 inches of overhang on the sides.
2. In a large bowl, season the chicken livers and duck livers with 3 teaspoons salt and the
pink curing salt and let stand a few minutes. This helps allow the curing salt to take
effect and disperse evenly throughout the pâté.
3. In a large sauté pan over medium-high heat, add enough olive oil to coat the bottom of
the pan, and warm until hot but not smoking. Add the seasoned livers and cook, in
batches if necessary so as not to crowd the pan, until well-browned but still pink in the
center, 3 to 5 minutes.
4. Transfer the livers to a plate and let cool for 10 to 15 minutes. They don’t have to be
room temperature, but you do not want to add them to the food processor white they
are still hot.
5. Return the sauté pan to medium-high heat, add a little more olive oil to the pan, and add
the onion, garlic, and thyme. Cook until the onion is translucent, about 5 minutes.
6. Stir in the mustard. Add the Madeira and cook, scraping up the browned bits from the
bottom of the pan with a wooden spoon, until the liquid is reduced to 3 tablespoons.
7. Remove from the heat and let cool for 10 minutes.
8. In a food processor, combine the seared livers with the mustard, butter, balsamic
vinegar, sherry vinegar, and red wine vinegar.
9. Process until relatively smooth and textured to your liking, about 10 seconds. Season
with salt and pepper. Add the parsley and pulse just until combined.

10. Taste and add more salt and pepper if necessary.
11. Transfer the liver mixture to a metal bowl and set the bowl inside a larger one filled with
ice water. Stir the mixture with a spatula until cool, about 10 minutes.
12. Transfer the cooled pâté to the prepared pan a portion at a time to prevent air pockets
from forming, smoothing the mixture with the back of a rubber spatula after each
addition.
13. When the pan is full, tap it against the work surface to release any remaining air pockets,
then smooth the top and fold the plastic wrap over the surface to cover completely.
Refrigerate for at least 8 hours.
14. If you plan on storing it for longer, cap the terrine with the rendered fat and rewrap
tightly with the plastic. When capped, the pâté can be stored in the refrigerator for up to
2 weeks.
15. When ready to serve, pull the pâté from the mold by grabbing the plastic wrap at both
sides and lifting up. Unwrap the amount that you plan to use and rewrap the remainder
tightly to help avoid oxidation. The outside will start to oxidize somewhat once it is
unmolded, but the inside should remain very rosy pink.
Source: Adapted from Gjelina: Cooking from Venice California, by Travis Lett. (Chronicle Books, 2015)

BAKED SUSHI HAND ROLLS WITH CRAB AND AVOCADO
Yield: 20 Hand Rolls
Ingredients Amounts
Short grain rice, cooked 3 cups

Sour cream 1 cup
Mayonnaise 1 cup
Crabmeat, picked, 1 lb.
Green onions, minced 5 ea.
Shiitake mushrooms, minced 8 ea.
Tobiko, red and green 4 oz.
Furikake with eggs 1.7 oz.
Nori, cut in squares for hand rolls 24 pieces

Avocado, sliced 24 pieces
Daikon sprouts 1 box.
Method
1. Place rice in a half hotel pan in a single layer.
2. Combine the sour cream, mayonnaise, crab, green onions, and mushrooms. Spread evenly
on top of the rice.
3. Spread tobiko over the mixture, then sprinkle the furikake on top. Bake at 400°F until
slightly browned on top, and the rice is warmed through.
4. Scoop two tablespoons in to a small square of nori. Lay a slice of avocado and a few sprigs
of daikon sprouts on top of the rice. Wrap like a hand roll. Serve.

SEARED BARRAMUNDI WITH ZUCCHINI PASTA AND SALSA
VERDE
Ingredients Amounts
Barramundi fillet 1 ½ lb.

Salt as needed
Oil 1 Tbsp.
Zucchini, ends removed 2 ea.
Sundried tomato cut into fine julienne 1 Tbsp.
Lemon juice 1 tsp.
Lemon zest ½ tsp.
Shallots, finely minced ½ tsp.
Olive oil 1 Tbsp.
Salsa Verde
Tarragon leaves, chopped 1 Tbsp.
Parsley leaves, chopped 2 Tbsp.
Extra-virgin olive oil ¼ cup
Garlic clove, minced 1 ea.
Jalapeño, roasted, skinned, 1 ea.
seeded and diced
Capers, diced ½ tsp.
Anchovy, minced ½ ea.
Green olive, large, minced 1 ea.
Method
1. Portion the Barramundi into four pieces. Season with salt and pepper. Heat a nonstick pan
over high heat. Add the oil and lower the heat to medium high.
2. Add the barramundi skin side down. Cook until crisp on one side, about 4 to 5 minutes.
Turn the fish over and turn the heat off. Cook to an internal temperature of 145°F.
3. With a mandolin cut the zucchini into julienne. Combine with the sundried tomato.
4. Add the remaining ingredients, toss well and season with salt and pepper.
5. For the Salsa Verde: Chop the herbs together and mix with the rest of the ingredients.
Source: Australis Aquaculture, as served at the 2016 reThink Food conference.


SMOKED BARRAMUNDI WITH CUCUMBER, RADISH AND
DILL SALAD, PRESERVED LEMON CREAM
Ingredients Amounts
Brine
Brown sugar ¼ cup
Salt ½ cup
Fennel seed, crushed 2 tsp.
Water 2 qt.
Lemon, quartered 1 ea.
Orange, quartered 1 ea.
Barramundi fillet 1 ½ lb.
Chips for smoking
Dill Salad
English cucumber 1 ea.
Radishes 4 ea.
Dijon mustard, prepared ½ tsp.
Champagne vinegar 1 tsp.
Salt as needed
Ground white pepper as needed
Dill leaves, chopped 1 Tbsp.
Preserved Lemon Cream

Preserved lemon rind, finely minced 1 Tbsp.
Crème fraiche or sour cream ¼ cup
Salt as needed
Method
1. For the brine: Combine the sugar, salt, fennel seed, pepper and water. Whisk to dissolve the
sugar and salt. Squeeze the lemon and orange into this mixture. Place the fish flat into a
container and cover with the brine. Cover and refrigerate for 3 to 4 hours.
2. Take the fillets out of the brine and rinse under cold water. Pat dry, and place on a rack over
a sheet pan. Refrigerate for 3 to 4 hours. The flesh of the fish should form a light skin.
3. Start your smoker. Lightly oil the racks. When hot (200°F) add the fillets to the rack. Try to
keep a constant temperature of 200°F.
4. The fish should smoke for 1 ½ to 2 hours. Smoke until they reach an internal temperature of
145°F.
5. When done, remove from the smoker and cool. Use right away or wrap and chill in the
refrigerator for future use.

6. For the Dill Salad: Peel the cucumber and slice in half lengthwise. Remove the seeds with a
spoon. On and angle slice the cucumber into thin half-moons.
7. Thinly slice the radishes and then slice into thin matchsticks and combine with the
cucumber.
8. Place the mustard and vinegar in a small bowl. Whisk together, and then slowly whisk in
the olive oil. Season with salt and pepper. Combine with the cucumber, radishes and dill.
9. For the Preserved Lemon Cream: Combine the lemon and cream. Season to taste.
Source: Australis Aquaculture, as served at the 2016 reThink Food conference.


OKARA WAFERS TOPPED WITH KUMIAGE YUBA
Ingredients Amounts
Water 80 g
Olive oil 15 g
Brown sweet rice, cooked 25 g
Salt 1 g
Renewal Mill Okara Flour 25 g
Kumiage yuba 25 g
Rosemary as needed
Thyme as needed
Salt as needed
Olive oil as needed
Method
1. Combine water, oil, cooked rice, and salt. Blend well until smooth.
2. Add okara flour and continue mixing with a rubber spatula until a homogenous smooth
dough forms.
3. Using an oiled, gloved hand, portion the dough into 5-gram balls. Place the balls between
two pieces of oiled parchment and press into round cracker shapes.
4. Bake immediately after pressing, if pressed dough sits too long it will dry out.
5. Bake 15 minutes at 400°F in a conventional oven or until edges are brown. Turn off oven,
crack the door and let wafers cool in the oven.
6. To serve, top each wafer with kumiage yuba. Drizzle olive oil and sprinkle with herbs and
salt.
Source: Renewal Mill, as served at the 2016 reThink Food conference.


GINGER APPLE CIDER SWITCHEL
Yield: 4 Portions
Ingredients Amounts
Apple cider vinegar, unfiltered 4 tsp.

Maple syrup ¼ cup
Ginger, peeled, sliced thin 1 oz.
Water 1 qt.
Method
1. Combine all ingredients in a large jar. Shake to combine thoroughly, then refrigerate at least
12 hours. To serve, strain into glasses filled with ice—or heat it and drink as a tea.
Source: Food52.com.

SUNDAY, NOVEMBER 6TH

NAPA VALLEY BREAKFAST
Sautéed Cornbread with Maple Labne, and Browned Butter Pears and Blueberries
Chorizo, Egg, and Roasted Poblano Chiles Torta with Avocado, Pepperjack Cheese
and Roasted Garlic Aioli
Roasted Cauliflower Cake with Nigella Seeds and Rosemary Red Onions
Sweet & Spicy Almond Granola and Vanilla Yogurt Parfait

with Blackberries and Raspberries
Whole Wheat Banana, Espresso & Chocolate Chip Muffin
Baked Blueberry, Blackberry and Banana Oatmeal with Yogurt
Assorted Chobani Yogurts
Fresh Seasonal Fruit
Assorted Whole Grain Breads

Mango-Ginger Jam, Banana Pineapple Butter, Peanut Butter, Local Butter
Beverages
Blueberry Avocado Smoothie
Chobani Yogurt Drinks
Coffee
Lipton Hot Teas
JUST Water

SAUTÉED CORNBREAD WITH MAPLE LABNE, AND BROWNED
BUTTER PEARS AND BLUEBERRIES
Yield: 1 Loaf
Ingredients Amounts
Cornbread
Corn kernels, frozen or fresh 3 oz.
Butter 2 Tbsp. + additional
All-purpose flour, sifted 2/3 cup
Polenta, instant ½ cup
Sugar 2 Tbsp.
Salt 1 tsp.
Butter 4½ Tbsp.
Milk 5 Tbsp.
Greek Yogurt ¼ cup
Honey, runny 1½ tsp.
Browned Butter Pears Blueberry Salad

Pine nuts 2 Tbsp.
Pear, peeled, cut in half, cored, sliced 4 ea.
in ¼ lengthwise, then in ¼” slices
Brown sugar ¼ cup
Pear juice or apple juice ¼ cup.
Blueberries 1 cup
Salt a pinch
Maple Labne
Greek yogurt 32 oz.
Maple syrup 5-6 oz.
Cheesecloth 3 ft.
Butter 4 tsp.

Method
1. For the Cornbread: Preheat the oven to 425°F.
2. Add the corn kernels to a large hot frying pan over high heat and char for 2 minutes,
shaking the pan from time to time until golden brown all over. Remove from heat and set
aside to cool.
3. Lightly grease a loaf pan with butter and line it with baking parchment.
4. Place the flour, polenta, baking powder and sugar in a medium bowl with 1 teaspoon of salt
and a good grind of black pepper. Mix well and set aside.
5. Melt about 2 tablespoons of butter and place in a separate bowl with milk, yogurt, egg
yolks, honey and roasted corn.
6. Mix well then fold gently into the flour mix, until well combined.
7. Use an electric mixer or whisk to beat egg whites until soft peaks are formed.
8. Carefully fold beaten whites into the corn mix, one third at a time, taking care not overwork
the mixture.
9. Pour the mix into the loaf pan and bake in the oven for 25 to 30 minutes, until a skewer
inserted into the middle of the bread comes out clean and the top is golden brown.
10. Remove from the oven, and after 10 minutes tip it out of the loaf pan and set aside on a
cooling rack to cool completely.
11. For the Browned Butter Pears and Blueberries: Melt the butter in a small sauté pan. Add the
pine nuts. Cook over medium heat, stirring constantly until the pine nuts are golden brown.
Be careful not to burn the butter.
12. Remove the pine nuts from the pan. Reserving the butter in the pan. Add the pears and
sugar to the pan. Cook over medium heat until the pears start to caramelize.
13. Add the juice, and cook until the pears are tender and the juice has reduced.
14. Gently toss in blueberries and pine nuts. Adjust seasonings with a pinch of salt and a
squeeze of lemon.
15. For Maple Labne: Rinse Cheesecloth under hot water and squeeze out excess liquid. Unwrap
the cheesecloth to a single layer and re-fold it to make a square with 4 layers. Evenly lay the
square over a medium sized bowl.
16. Combine the yogurt and maple syrup in a bowl. Mix well. Place the yogurt in the center of
the cheesecloth. Pull the corners of the square together and hang the ball of yogurt over the
bowl in a fridge for 24 hours to make maple labne.
17. Remove the maple labne from the cheesecloth and place into a stand mixer with the beater
attachment. Beat on high until the labne becomes creamy and resembles the texture of
frosting.
18. To Serve: Trim the ends from the bread and cut ¾-inch thick slices.
19. Place a large sauté pan over medium high heat. Add 4 teaspoons butter. Let the butter start
to foam, then add the cornbread. Let cook for 4 to 6 minutes, turning halfway through, until
golden brown on both sides.
20. Serve with a dollop of Maple Labne and a spoonful of Browned Butter Pears and
Blueberries.
Source: Adapted from Nopi: The Cookbook(Ten Speed Press,2015).

CHORIZO, EGG, AND ROASTED POBLANO CHILES TORTA
WITH AVOCADO, PEPPERJACK CHEESE AND ROASTED
GARLIC AIOLI
Yield: 8 Portions
Ingredients Amounts
Roasted Garlic Aioli

Roasted garlic ¼ cup
Mayonnaise 1 cup
Lemon zest ¼ tsp.
Chorizo (recipe follows) 1 lb.

Eggs, beaten 8 ea.
Salt as needed
Pepper as needed
Torta, cut in half 12 ea.
Poblano chiles, roasted, peeled, seeded 2 ea.
diced
Queso fresco, crumbled ¼ lb.
Pepperjack cheese, sliced 8 ea.
Method
1. For the Roasted Garlic Aioli: Combine all ingredients in a small bowl.
2. Heat the oil in a Teflon pan. Add the chorizo and cook until slightly browned. Adjust
seasoning with salt and pepper. Remove from the pan, reserving some of the fat. Keep
warm.
3. Mix the eggs with salt and pepper. Let sit for 10 minutes.
4. Brush the torta with some of the chorizo fat. Griddle or grill to lightly brown.
5. In a teflon pan over medium low heat, add 1 tablespoon chorizo fat, add the eggs and
poblano chiles. Stir and cook to a soft curd, add the queso fresco. Remove from heat.
6. To Build the Sandwich: Spread a layer of chorizo on the bottom piece of the griddled torta.
7. Top with a portion of the soft eggs. Top with a slice of pepperjack cheese, sliced avocado
and cilantro. Spread the Roast Garlic Aioli on the top portion of the torta bun and place
on top.

CHORIZO
Yield: 1 ½ Pounds
Ingredients Amounts
Pork shoulder, cut into 1” cubes 1½ lb.

Salt 2½ tsp.
Ancho chili powder ¼ cup
Pimentón 1 Tbsp.
Cayenne ¼ tsp.
Ground achiote (optional) ¼ tsp.
Mexicano oregano ½ tsp.
Cumin 1 tsp.
Ground cloves ¼ tsp.
Ground coriander seed ¼ tsp.
Cinnamon a pinch
Red wine vinegar 3 Tbsp.
Method
1. Combine all ingredients in a large bowl and toss until homogenous. Let rest for at least
4 hours and up to overnight.
2. When ready to grind, grind through a chilled meat grinder fitted with a ¼-inch plate.
3. Alternatively, working in ¼-pound batches, pulse in a food processor until finely chopped.
Knead chopped meat by hand in a large bowl, or with the paddle attachment in the stand
mixer until slightly tacky.
4. Cook as desired. Chorizo can be stored in a sealed container in the refrigerator for up to
5 days.
Source: seriouseats.com

ROASTED CAULIFLOWER CAKE WITH NIGELLA SEEDS AND
ROSEMARY RED ONIONS
Yield: 4 -6 Portions
Ingredients Amounts
Cauliflower, broken into 1 ¼” florets 1 lb.

Salt 1 tsp.
Canola oil 6 Tbsp.
Red onion, peeled 6 oz.
Rosemary, finely chopped ½ tsp.
Eggs 7 ea.
Basil leaves, chopped ½ cup
All- purpose flour, sifted 1 cup
Ground turmeric 1/3 tsp.
Parmesan, coarsely grated 5 oz.
Salt 1 tsp.
Butter, melted for brushing as needed

Sesame seeds 1 Tbsp.
Nigella seeds 1 tsp.
Salt as needed
Method
1. Preheat the oven to 400ºF.
2. Place the cauliflower florets in a saucepan and add 1 teaspoon salt and 1 tablespoon of oil.
Place on a baking sheet and roast in the oven until golden brown and tender. Set aside.
3. Cut 4 round slices, each ¼-inch thick, off one end of the onion and set aside.
4. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook
for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the
heat and set aside to cool.
5. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the
flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk
until smooth before adding the cauliflower and stirring gently, trying not to break up the
florets.
6. Line the base and sides of a 9 ½-inch springform cake pan with parchment paper. Brush the
sides with melted butter, then mix together the sesame and nigella seeds and toss them
around the inside of the pan so that they stick to the sides.
7. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved
onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden
brown and set; a knife inserted into the center of the cake should come out clean.
8. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served
just warm, rather than hot, or at room temperature.
Source: Adapted from Yotam Ottolenghi, Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi,
(Ten Speed Press, 2014).

SWEET AND SPICY ALMOND GRANOLA AND VANILLA
YOGURT PARFAIT WITH BLACKBERRIES AND RASPBERRIES
Yield: 16 Portions
Ingredients Amounts
Sweet and Spicy Almond Granola

Oatmeal 3½ cups
Almonds, toasted 8 oz.
Honey 1/3 cup
Molasses ¼ cup
Canola oil ¼ cup
Almond butter, smooth 2 Tbsp.
Cinnamon 1½ Tbsp.
Allspice ¼ tsp.
Cayenne ⅛ tsp.
Dried blueberries 1½ cups

Vanilla yogurt 8 cups
Blackberries 3 cups
Raspberries 3 cups
Method
1. For the granola: Heat oven to 350°F and prepare a sheet pan with a silicone liner or with
nonstick spray.
2. In a large bowl, mix together oatmeal and almonds.
3. Stir together honey, molasses, canola oil, and almond butter in a microwave-safe bowl.
4. Heat in 30-second increments, stirring in between, until the mixture is smooth and pourable.
5. Pour all at once over the oatmeal and almond mixture, add the spices, and stir until
ingredients are well combined.
6. Spread mixture onto the sheet pan and cook for 20 to 25 minutes, stirring halfway, or until
the mixture turns brown and begins to crisp.
7. Remove the granola from the oven and cool slightly, then stir in dried blueberries. Once
completely cooled, granola can be stored in an airtight container for up to 3 weeks.
8. To Serve: Arrange 8 bowls for making individual parfaits on the counter.
9. Spoon ½ cup of the yogurt into the bottom of each bowl.
10. Spoon over 2 tablespoons of blackberries and raspberries over the yogurt and 2 tablespoons
of Sweet and Spicy Almond Granola.

BLUEBERRY AVOCADO SMOOTHIE
Yield: 6 Cups
Ingredients Amounts
Bananas, peeled, frozen 1 cup

Pineapple, diced frozen 1 cup
Blueberries 2 cup
Ripe Avocados, peeled 1 ea.
Yogurt ½ cup
Pineapple juice 1 cup
Method
1. Blend all ingredients in a blender, add ice or more pineapple juice until desired consistency
is achieved, serve immediately.

WHOLE WHEAT BANANA, ESPRESSO, CHOCOLATE CHIP
MUFFIN
Yield: 18 Muffins
Ingredients Amounts
Sugar 1½ cups
Butter, melted 6 oz.
Espresso powder, or instant espresso 1 Tbsp.
Bananas, mashed 2 cups
Eggs 3 ea.
All-purpose flour 1¾ cup
Whole wheat flour 1 cup
Baking soda 2½ tsp.
Salt 1 tsp.
Mini chocolate chips 1 cup
Method
1. Preheat the oven to 350°F and line 18 muffin cups with paper or foil liners. In a large bowl,
combine the sugar, melted butter, espresso powder, bananas and eggs; mix thoroughly. In a
medium bowl, whisk the flour with the baking soda and salt.
2. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly
moistened. Stir in the chocolate chips.
3. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick
inserted in the center of the muffins comes out with a few moist crumbs attached.
4. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
Source: Adapted from graceparisi.com.

BAKED BLUEBERRIES, BLACKBERRIES AND BANANAS
OATMEAL WITH YOGURT
Yield: 8 Portions
Ingredients Amounts
Oats, rolled 2 cups

Walnuts, toasted, chopped ½ cup
Baking powder 1 tsp.
Cinnamon 1½ tsp.
Salt ½ tsp.
Maple syrup 1/3 cup
Milk 2 cups
Egg, large 1 ea.
Vanilla 2 tsp.
Bananas, cut in ½” slices 2 ea.
Raspberries ¾ cup
Blackberries ¾ cup
Greek yogurt 1 cup
Method
1. Preheat the oven to 375°F with a rack in the top third of the oven. Generously butter the
inside of an 8-inch square baking dish.
2. In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder,
cinnamon, and salt.
3. In another bowl, whisk together the maple syrup, the milk, egg, half of the butter, and the
vanilla.
4. Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle
two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle
the milk mixture over the oats.
5. Gently give the baking dish a couple thwacks on the countertop to make sure the milk
moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
6. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove
from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top
and serve.
7. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
Serve with greek yogurt.
Note: For individual portions, Use 8-ounce baking cups, place a few bananas and 2/3 berries in
the bottom of the cups. Top each cup with a little of the oatmeal mixture. Divide the egg portion
amongst all the cups and top with the last 1/3 of the berries. Bake for 25 to 30 minutes or until
the top is golden and the oatmeal mixture has set.
Source: Adapted from Super Natural Every Day: Well-loved Recipes, by Heidi Swason (Ten Speed Press, 2011).

FRUIT SALAD
Ingredients Amounts
Watermelon, peeled, cut in 1” cubes 1 ea.

Canteloupe, peeled, cut in 1” cubes 1 ea.
Honeydew, peeled, cut in 1” cubes 1 ea.
Pineapple, peeled, cut in 1” cubes 1 ea.
Blueberries 2 pt.
Mint, minced 1 oz.
Honey as needed
Salt as needed
Method
1. Combine all ingredients in a bowl. Season with salt and honey if necessary.

MANGO GINGER JAM
Ingredients Amounts
Mango, diced 4 lb.

Sugar 3 cups
Salt 1 pinch
Lemon juice 1 Tbsp.
Ginger, candied, chopped ½ cup
Method
1. Combine mango, sugar and a pinch of salt in a pot. Bring to a simmer and cook over low
heat until thick. Adjust seasoning with lemon juice.
2. Add candied ginger and allow to simmer an additional 2 minutes. Remove from pot and
allow to cool before serving or packaging.

PINEAPPLE AND BANANA BUTTER
CAJETA DE PIÑA Y PLATANO
Yield: 6 Portions
Ingredients Amounts
Syrup
Brown sugar 1 ¼ cups
Water 4 cups
Cinnamon stick, 3” piece 1 ea.
Pineapple, purée 3½ lb.

Bananas, peeled, diced 1½ lb.
Cinnamon stick, 3” pieces 2 ea.
Lime, zest and juice of ½ ea.
Method
2. For the Syrup: Bring the sugar, water, and cinnamon stick to a boil and cook until reduced by
half. This should take about 10 minutes. Remove from heat and discard the cinnamon stick.
3. Add the Syrup to a blender or food processor. Add the pineapple and banana, and purée.
4. Pour this mixture into a shallow non-reactive pot or baking dish along with the cinnamon,
lime zest, and lime juice. Set the dish in the oven and cook for about 2 hours.
5. It is necessary to stir the mixture periodically to prevent sticking and scorching. This is
especially true towards the end of cooking.
Note: Cooking time will vary depending on the depth of the mixture in the baking dish. The
deeper it is, the longer it will take to cook and thicken. Your best indicator of doneness is to
evaluate the consistency and flavor. This fruit butter makes a nice addition to a
breakfast/brunch table in place of jam, jelly and marmalade.

CULINARY DEMONSTRATION RECIPES

TRADITIONAL SCOTTISH PORRIDGE
Ingredients Amounts
Water 1 pt.
Medium-ground oats 2 ½ oz.
Salt as needed
Method
1. Bring the water (or water and milk) to a good rolling boil, preferably in a non-stick pan.
2. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all
the time. Keep stirring until it has returned to the boil again, reduce the heat, cover the pan
and simmer very gently for 15 minutes, stirring frequently.
3. Add the salt at this point and simmer and stir for a further 5 to 10 minutes, time depends on
the quality of the oats. It should be a thick but pourable consistency.
4. Serve hot in wooden bowls if you have them.
Source: Adapted from rampantscotland.com, as presented at the 2016 reThink Food conference.

MAPLE OATMEAL COOKIE
Yield: 5 Dozen
Ingredients Amounts
Old-fashioned rolled oats 3 cups

All-purpose flour 1 cup
Salt 1 tsp.
Baking soda ¼ tsp.
Butter, room temperature ¾ cup
Light-brown sugar 1 cup
Sugar ½ cup
Maple syrup ¼ cup
Egg, large 1 ea.
Method
1. Preheat oven to 350°, with racks in upper and lower thirds.
2. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an
electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple
syrup, egg, vanilla, and ¼ cup water, scraping down bowl as needed.
3. With mixer on low, beat in oat mixture in 2 additions until just combined.
4. Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets.
Bake until edges are golden, about 11 minutes, rotating sheets halfway through.
5. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool
completely. Store cookies in an airtight container, up to 1 week.
Source: marthastewart.com, as presented at the 2016 reThink Food conference.


OATMEAL PLAY CLAY BARS
Yield: 3 Cups
Ingredients Amounts
All-purpose flour ½ cup

Oatmeal 1 cup
Water ½ cup
Food coloring (optional)
Method
1. Mix the flour and oatmeal in a large bowl. Add the water slowly, adjusting if it becomes too
wet or stays too dry.
2. Add a few drops of food coloring if wished.
Source: wikihow.com, as presented at the 2016 reThink Food conference.


“INSIDE THE CIA KITCHENS” LUNCH
GLOBAL GRAB N’ GO
Chawanmushi with Trout Eggs, Shiitake Mushrooms, and Sea Vegetables
Berbere Spiced Potato Chips
WHOLE GRAIN TARTINES

Bacon, Lacinato Kale, Whole Grain Mustard Mayonnaise, and Emmenthaler
Miso Marinated Petite Tender, Avocado, Pickled Shiitake Mushrooms,
Watercress, and Sriracha Mayonnaise
YAKITORI BAR
Chicken Tails
Beef Ribeye and Green Onion
Soy Braised Pork Belly
Tofu & Trumpet Mushrooms
.
BUILD YOUR OWN WHOLE GRAIN BOWLS
Korean Fried Chicken, Coffee and Chili Braised Beef and Mushrooms,
Spicy Honey Glazed Baby Back Ribs, Cauliflower with Ginger and Green Chiles,
Braised Broccoli Leaves, Cilantro Peanut Chutney, Pickled Tomatoes, Kimchi, Crispy
Onions
EAT YOUR VEGGIES

Winter Green and Radish Salad with Smoked Almonds and Preserved Lemons
Build Your Own Pickles and Curds │ Fresh Ricotta and Greek Yogurt
Crumbles, Pickled Radishes, Pickled Kohlrabi, Cucumber Kimchi, Pickled Carrots
OKONOMIYAKI
Bacon, Green Onions, Cabbage, Shrimp, Hoisin Sauce, Katsuobushi, Furikake
BREAKFAST CEREAL POPSICLES

Malted Chocolate Paletas with Chocolate Covered Pop Rocks
Fruit Loop Creamsicles with Cereal Milk and Raspberries
Frozen Greek Yogurt Popsicles with Coconut Caramel Peanuts
MAKE YOUR OWN SPRITZERS

Pineapple Mango
Blackberry Lavender Shrub
Green Tea Ginger

CHAWANMUSHI WITH SEAWEED, TROUT ROE, AND
SHIITAKE MUSHROOMS
Yield: 6 Portions
Ingredients Amounts
Dashi
Water 2 cups
Dried black mushrooms 3 ea.
Kombu seaweed, small 1 pc.
Bonito flakes 2 Tbsp.
Eggs 6 ea.
Dashi (recipe above) 1½ cup
Heavy cream ¼ cup
Shao tsing 1½ tsp.
Dry oloroso sherry 1½ tsp.
Tamari 1½ tsp.
Salt 1 tsp.
Sugar ¼ tsp.
Sesame oil, toasted ¼ tsp.
Garnish
Steelhead trout roe 1 jar
Seaweed 1 cup
Kinome sprigs (optional) 2 ea.
Method
1. For the Dashi: In a small saucepan, over medium-high heat, bring the water, mushrooms,
and kombu to a boil. Turn off the heat and add the bonito. Steep the mixture for 10 minutes
and strain.
2. Cut the mushrooms and the kombu into a 1-inch long fine julienne. Place a small portion in
the bottom of six, 6-ounce small soup bowls or ramekins.
3. Beat eggs in a medium bowl and whisk in the remaining ingredients. Divide the custard
evenly amongst the cups.
4. Cover each bowl tightly with a small piece of foil and place flat in a steamer. Steam over
medium heat for about 10 minutes, until just barely set in the center. Let sit covered for 2 to
3 minutes before topping with a teaspoon of well-seasoned Dashi and garnishes before
serving.
Source: Adapted from Andrea Reusing, as presented at the Menus of Change® Leadership Summit.

BERBERE SPICED POTATO CHIPS
Yield: 1 Pound
Ingredients Amounts
Berbere Spice Mixture

Cumin seed 2 tsp.
Cardamon seeds, shell removed 1 tsp.
Allspice ½ tsp.
Fenugreek seed 1 tsp.
Coriander seed 1 tsp.
Cloves 8 ea.
Black peppercorns 1 tsp.
Red pepper flakes 5 tsp.
Ginger, fresh 1 Tbsp.
Turmeric 1 tsp.
Salt 1 tsp.
Sweet paprika 3 Tbsp.
Cinnamon ½ tsp.
Potato chips 1 lb.

Canola oil as needed
Salt as needed
Berbere Spice Mixture 2 tsp.
Method
1. For the Berbere Spice Mixture: Toast all whole seeds in separate sauté pans over medium heat.
Grind to a powder. Mix in other ground spices.
2. Preheat fryer to 350˚F.
3. Deep fry potato chips, toss with salt, and spice mixture while hot.

WHOLE GRAIN TARTINE WITH BACON, LACINATO KALE,
WHOLE GRAIN MUSTARD MAYONNAISE AND
EMMENTHALER
Yield: 8 Portions
Ingredients Amounts
Whole Grain Mustard Mayonnaise

Dijon mustard ¼ cup
Whole grain mustard ¼ cup
Mayonnaise ½ cup
Bacon, sliced 1 lb.

Whole grain bread, sliced 8 ea.
Emmenthaler cheese 1 lb.
Salt as needed
Baby lacinato kale, washed, 1 lb.

1” pieces
Broccoli leaves 1 lb.
Cornichons, julienne 1 Tbsp.
Olive oil as needed
Lemon juice 1 tsp.
Fried garlic (recipe follows) 1 tsp.
Method
1. For the Whole Grain Mustard Mayonnaise: Combine all ingredients in a bowl.
2. Heat a sauté pan over medium heat. Add the bacon and cook until browned and the fat has
rendered. Drain well on paper towels. Pour off excess fat. Cut bacon into 1” pieces.
3. Heat a sauté pan over medium high heat. Add some bacon fat and the kale, cook until just
wilted. Season with salt and pepper. Cool, remove excess liquid.
4. Lightly toast the bread on both sides. Spread mayonnaise mixture on one side. Top with
greens, bacon and a slice of emmenthaler. Place under the broiler until the cheese melts.
5. Combine the kale and cornichons, toss with the oil, lemon, salt and pepper.
6. Place on top of tartine and sprinkle with fried garlic.

FRIED GARLIC
Yield: ¼ Cup
Ingredients Amounts
Garlic, sliced thin 1 cup

Canola oil 1 cup
Method
1. Line a cookie tray with paper towels and spread the garlic on top. Let sit for 15 to 20
minutes to air dry. This technique helps make the garlic crispy.
2. Heat the oil in a skillet over low heat. The oil is ready when a piece of garlic slowly bubbles
and floats to the top. Add the garlic and, using chopsticks or a small spatula, stir the garlic
so they do not tangle.
3. Fry the garlic until golden, about 5 minutes. With a slotted spoon or skimmer, remove the
garlic and drain on paper towels. Save the oil for another use.
4. When the garlic are cool, transfer to a glass jar with a tight-fitting lid. They keep at room
temperature for 2 weeks.

WHOLE GRAIN TARTINE WITH MISO MARINATED PETITE
TENDER WITH AVOCADO, PICKLED SHIITAKE
MUSHROOMS, WATERCRESS, AND SRIRACHA MAYONNAISE
Ingredients Amounts
Miso MarinatedBeef Petite Tender 1 ½ lb.

(recipe follows)
Whole grain bread, sliced 8 ea.
Sriracha Mayonnaise 1 cup
(recipe follows)
Watercress, stemmed 2 bu.
Pickled Shiitake Mushrooms, julienned ¼ cup
(recipe follows)
Green onions, sliced thin 1 Tbsp.
Sesame oil 1 tsp.
Maldon salt as needed
Method
1. Preheat a grill. Remove most of the marinade from the exterior of the beef. Grill the beef to
medium/medium rare. Let rest overnight in the refrigerator. Slice beef in thin slices. Set
aside.
2. Lightly toast the bread on both sides. Spread with Sriracha Mayonnaise, top with slices of
avocado, and gently folded thinly sliced beef.
3. In a small bowl, combine the watercress, pickled shiitakes, some of the pickled shiitake
juice, green onions, and sesame oil. Place on top of beef. Drizzle with some of the pickling
liquid and maldon salt.

MISO MARINATED BEEF
Yield: 4 Portions
Ingredients Amounts
Ginger 1.8 oz.

Soy sauce 3 Tbsp.
Sake 2/3 cup
(sake heated to burn off alcohol)
Garlic 1.8 oz.
Red Miso 250 g
White miso 250 g
Sugar 3.5 oz.
Sesame oil ½ cup
Canola oil 1½ cups
Ichimi chile pepper
Beef Petite Tender 2 lb.
Cheese cloth (size of cloths just large 4 ea.
enough to cover beef)
Method
1. Blend ginger, soy sauce, sake, and garlic in a blender. Transfer into a pot and add all
remaining ingredients except beef sirloin.
2. Bring to a boil, then immediately turn off heat. Set aside until mixture cools.
3. Spread half the mixture in a container. Lay 2 pieces of cheese cloth on top to make a double
layer of cloth. Place beef on cloth and lay 2 remaining cloths over beef. Spread remaining
mixture on cloth.
4. Cover container with plastic wrap and marinate for 3 days in refrigerator.
5. Grill marinated beef over charcoal or electric indoor grill.
Note: The cheese cloth makes it very convenient for removing all excess marinade mixture from
the meat. This prevents meat burning from the heat while cooking.
Source: Adapted from Yuki Yamamoto, as presented at the 2015 Worlds of Flavor ® conference.

PICKLED SHIITAKE MUSHROOMS
Yield: 4 Cups
Ingredients Amounts
Dried shiitake mushrooms 4 cups

Water, boiling 5 cups
Sugar 1 cup
Tamari 1 cup
Apple cider vinegar ¾ cup
Rice vinegar ¼ cup
Garlic clove, smashed 1 ea.
Ginger, peeled, cut into ½” thick rings, 6 ea.
smashed
Method
1. Put mushrooms in a medium bowl, cover with boiling water and press mushrooms down
with a plate to keep them submerged. Let steep for 15 minutes. Strain mushrooms, reserving
liquid.
2. Combine mushrooms, 2 cups of reserved liquid, and remaining ingredients in a sauce pot.
3. Bring to a simmer over medium high heat. Reduce heat to medium low and cook stirring
occasionally; about 30 minutes remove from heat and let cook in liquid. Refrigerate for up to
2 weeks.
Source: Adapted from David Chang and Peter Meehan, Momofuku (Clarkson Potter, 2009).

SRIRACHA MAYONNAISE
Yield: 4 Cups
Ingredients Amounts
Mayonnaise 1 cup
Sriracha chili sauce 1½ Tbsp.
Lime, juice of 1 ea.
Soy Sauce as needed
Method
1. For the Sriracha Mayonnaise: Mix the ingredients in a bowl until smooth and taste for
seasoning. Adjust as necessary.

YAKITORI BAR – CHICKEN TAILS, BEEF PETITE TENDER AND
GREEN ONION, PORK BELLY AND TRUMPET MUSHROOMS
Ingredients Amounts
Tare
Sake ¼ cup
Mirin 1 cup
Soy sauce 1 cup
Brown sugar ½ cup
Chicken bone, roasted 8 oz.
Garlic clove 1 ea.
Ginger, sliced ¼” round 1 ea.
Tofu Marinade
Kecap manis (sweet soy sauce) 3 Tbsp.
Chile sauce or paste 4 Tbsp.
Sesame oil 2 Tbsp.
Firm tofu 9 oz.
Chicken tails, cleaned 8 oz.
Beef Ribeye, cut in 1” rectangles 8 oz.

across the grain
Green onions, cut in 1” pieces 1 bu.
Braised Pork Belly (recipe follows) 1 recipe

cut in 1” cubes
Green onions, sliced ¼ cup
Trumpet royal mushrooms, cut in 8 oz.

¼ or ½ lengthwise, then in 1 ½” pieces
Daikon, grated to a paste 1 cup

Soy sauce 1 Tbsp.
Shiso, chiffonade 1 Tbsp.
Yuzu kosho 1 Tbsp.

Pork belly cooking liquid as needed

Daikon sprouts 1 box

Method
1. Combine the sake and mirin in a pot. Bring to a simmer and light with a match or flame to
burn off alcohol. Add the remaining ingredients and bring to a simmer. Cook over low heat
until the sauce has reduced and lightly coats. Strain sauce and reserve.
2. For the Tofu: Cut the tofu block into 1-inch by 1 ½-inch blocks. Place on a towel line baking
sheet. Place another towel on top. Let drain for 1 hour. Combine all the ingredients for the
marinade. Place the tofu in the marinade for 1 hour to overnight.
3. Soak bamboo skewers in water for 1 hour.
4. Skewer the 5 to 7 pieces of chicken tail on a skewer depending on the size.
5. Skewer the beef alternating with green onions. The green onions should be the same size as
the beef.
6. Cut the pork belly into ½-inch thick slices that are 1-inch by 1 ½-inch. Skewer 2 pieces on
each skewer.
7. Skewer the tofu, alternating with 1 piece of mushroom, 3 pieces of tofu and 2 pieces of
mushroom. Reserve the marinade to baste with.
8. Heat a binchotan fire in the yakitori grill.
9. Season the chicken with salt and sesame oil. Grill over medium high heat until cooked
through. Brush with tare during the cooking process.
10. Season the meat with salt and pepper. Grill over medium high heat until medium rare.
Brush with tare during cooking process. Serve with a ¼ teaspoon grated daikon and a drop
of soy sauce and shiso on top.
11. Grill the pork over medium high heat, using some of the cooking liquid as a baste. Serve
with a ¼ teaspoon of yuzu koshu on top and green onion.
12. Grill the mushroom-tofu skewers until slightly caramelized. Brush with marinade during
the cooking process. Serve with toasted sesame seeds and daikon sprouts

WHOLE GRAIN BOWL WITH BRAISED PORK, COFFEE AND
CHILI BRAISED BEEF AND MUSHROOMS, KOREAN
CHICKEN, CURRIED VEGETABLES, PICKLED TOMATOES,
KIM CHI, SAUTEED GREENS, ROASTED CAULIFLOWER
Ingredients Amounts
Braised Pork
Coffee and Chili Braised Beef 1 recipe
and Mushrooms (recipe follows)
Korean Chicken 1 recipe
(recipe follows)
Spicy Honey Glazed Baby Back Ribs 1 recipe
(recipe follows)
Cauliflower with Ginger and Green Chiles 1 recipe
(recipe follows)
Braised Greens 1 recipe
(recipe follows)
Cilantro Peanut Chutney 1 recipe
(recipe follows)
Pickled Tomatoes (recipe follows) 1 recipe
Kim Chi (recipe follows) 1 recipe
Crispy Onions (recipe follows) 1 recipe

MULTIGRAIN RICE MIX
Yield: 6 Cups
Ingredients Amounts
Quinoa
Canola oil 1½ Tbsp.
Quinoa 1 cup
Shallots, diced ¼ cup
Garlic, minced ½ tsp.
Vegetable stock 2 cups
Bay leaf 1 ea.
Thyme sprigs 3 ea.
Salt 1¼ tsp.
Black Rice
Chinese black tribute rice 1 cup
Water 2 cups
Salt as needed
White Rice
Japanese sushi rice 1 cup
Water 1 cup
Method
1. For the Quinoa: Heat oil in a saucepan over medium high heat. Add the quinoa, it should
sizzle in the pan. Let cook for 5 to 8 minutes, stirring constantly until the quinoa is toasted
and golden brown in color. It will have a slightly nutty aroma.
2. Add the shallots and garlic, and sauté them for 1 to 2 minutes. Add the stock, bay leaf and
thyme. Season with salt and pepper.
3. Stir well with a kitchen fork, and bring the stock to a simmer over medium heat. Reduce the
heat to low. Cover the pot and simmer the quinoa over low heat or in a 325°F oven for about
20 minutes, or until the quinoa is tender and very fluffy.
4. Remove and discard the bay leaf and thyme sprig. Fluff grain with a fork to break up any
clumps. Check the seasoning and add the salt and pepper to taste before serving.
5. For the Black Rice: Rinse the rice until the water is clear. Bring the water to a simmer in a
small pot. Add the drained rinsed rice and seasonings. Bring back to a simmer, turn to low,
cover and cook until the rice has absorbed the water and is tender. Cook for 25 minutes. Let
sit for 5 minutes then gently fluff. Pour into a hotel pan to cool.
6. For the White Rice: Rinse the rice until the water is clear. Soak in water until the grains turn
solid white, approximately 20 minutes. Drain well.
7. Bring the water to a simmer in a small pot. Add the drained rinsed rice. Bring back to a
simmer, turn to low, cover and cook until the rice has absorbed the water and is tender.
Cook for 25 minutes. Let sit for 5 minutes then gently fluff. Pour into a hotel pan to cool.
8. Combine white and black rice and quinoa. Reheat in steamer.

COFFEE AND CHILI BRAISED BEEF AND MUSHROOM
Yield: 12 Portions
Ingredients Amounts
Coffee Rub
Coffee, finely ground ¼ cup
Paprika 1 Tbsp.
Chile powder 1 Tbsp.
Beef short ribs or Chuck 6 lb.

Salt as needed
Braising Liquid
Ancho chiles, stemmed, seeded 4 ea.
Water, boiling 2 cups
Onion, quartered, caramelized 1 ea.
Garlic cloves, coarsely chopped 3 ea.
Chipotle chiles in adobo 2 Tbsp.
Adobo sauce from chipotles 2 tsp.
Maple syrup 2 Tbsp.
Lime juice 1 Tbsp.
Salt 1 tsp. + additional
Canola oil 1 Tbsp.
Portabello mushrooms, gills removed 1 lb.
cut in ½” pieces
Chicken stock 2 cups

Coffee, brewed ½ cup
Method
2. For the Coffee Rub: Combine all ingredients for the rub in a small bowl.
3. Pat meat dry and sprinkle with salt. Sprinkle with the Coffee Rub. Let sit for at least 1 hour.
4. For the Braising Liquid: Soak ancho chiles in boiling-hot water until softened, about 20
minutes, then drain in a colander set over a bowl. Transfer ancho chiles to a blender and
purée with caramelized onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1
teaspoon salt.
5. Heat a sauté pan over medium high heat. Add 1 tablespoon oil and mushrooms. Sauté until
mushrooms are golden brown. Season with salt and pepper. Set aside.
6. Pat meat dry and sprinkle with salt and pepper. Heat oil in a 12-inch heavy skillet over
moderately medium heat, then brown meat in batches, turning occasionally, about 5
minutes per batch. Transfer browned meat to a roasting pan just large enough to hold the
meat in a single layer.

7. Carefully add chile purée to fat remaining in skillet (it will spatter and steam) and cook over
moderately low heat, stirring frequently, 5 to 10 minutes, until reduced and concentrated.
8. Scrap the bottom of the skillet to prevent the fond from burning. Add chicken stock and
coffee and bring to a boil, then pour over beef, liquid should reach about halfway up sides
of meat.
9. Cover roasting pan tightly with foil and braise meat until very tender, 3 to 3 ½ hours. Add
mushrooms during last hour of cooking. Skim fat from pan juices. Let sit for 1 to 2 days
prior to using. Remove excess fat and gently shred the beef prior to serving.

KOREAN CHICKEN YANGNYEOM TONGDAK
Ingredients Amounts
Chicken legs, cut in ¾” pieces 3 lb.

Salt 1 tsp.
Potato starch ½ cup
All-purpose flour ¼ cup
Sweet rice flour (glutinous) ¼ cup
Baking soda 1 tsp.
Egg 1 ea.
Oil to deep fry in as needed
Sauce
Canola oil 1 Tbsp.
Garlic cloves, minced 4 ea.
Ketchup 1/3 cup
Gochujang ¼ cup
Rice Syrup 1/3 cup
Apple cider vinegar 1 Tbsp.
Green onions, thinly sliced 1 bu.

Method
1. Preheat deep fryer at 350°F.
2. Rinse chunks of chicken in cold water. Drain. Add salt and pepper, mix well.
3. In a large bowl, combine potato starch, flour, rice flour and baking soda.
4. Mix the egg with a whisk.
5. Toss the chicken pieces with the egg, then coat with the flour mixture.
6. Deep fry until cooked through. While the chicken is frying prepare the sauce.
7. For the sauce: Put 1 tablespoon canola oil and the garlic into a heated pan. Sauté until
aromatic. Add ketchup, gochujang, syrup, and vinegar. Bring to a simmer for approximately
7 minutes.
8. When the chicken is cooked through, drain well and toss with the sauce.
9. Sprinkle with green onions and sesame seeds.

SPICY HONEY GLAZE BBQ RIBS
Ingredients Amounts
Spiced Ribs
Paprika ¼ cup
Chili powder ¼ cup
Cumin ¼ cup
Salt 2 Tbsp.
Baby back ribs, fell removed 4½ lb.
Honey glaze
Jalapeño peppers, stemmed, 3 ea.
Cumin 1 Tbsp.
Hot red pepper sauce, such as Tabasco 1 Tbsp.
Lime juice 1 cup
Salt 1 tsp.
Honey 1 cup
Method
1. For the Spiced Ribs: In a small bowl, combine paprika, chili powder, cumin and salt. Pat the
mixture evenly over the ribs, coating thoroughly.
2. Place the ribs in a large roasting pan (you may need two pans to accommodate all the ribs)
and cover with plastic wrap. Refrigerate at least 2 hours, preferably overnight.
3. Preheat the oven to 350°F. Remove the ribs from the refrigerator and add about ¼ inch of
water to the bottom of the pan. Bake, uncovered, for 45 minutes. Cover with foil and bake
an additional 30 minutes.
4. For the Honey Glaze: In a blender, combine the garlic, peppers, cumin, pepper sauce, lime
juice and salt. Process until puréed. Pour mixture into a medium saucepan and stir in the
honey.
5. Cook over low heat for about 20 minutes, stirring constantly to avoid burning. The sauce
should be a bit thinner than barbecue sauce.
6. Preheat a grill. Coat the ribs with the glaze and grill over medium heat, turning periodically
until slightly charred and warmed through. Cook approximately 5 minutes per side,
brushing frequently with additional glaze.
7. Cut the ribs apart and serve hot.
Source: Mesa Mexican, by Mary Sue Milliken(William Morrow Cookbooks,1994).

CAULIFLOWER WITH GINGER AND GREEN CHILES
Ingredients Amounts
Cauliflower, medium 2 ea.

Canola oil 4 Tbsp.
Whole cumin seeds 1 tsp.
Green serrano chiles, 4 ea.
cut in half lengthwise
Ginger, 2” piece, peeled, julienned 1 ea.
Ground coriander 2 Tbsp.
Cayenne ½ tsp.
Turmeric ¼ tsp.
Salt 1¼ tsp.
Tomatoes, large, halved, thinly sliced 2 ea.
Garnish
Cilantro leaves as needed
Method
1. Discard the leaves and inner core of the cauliflower. Cut the florets and tender stems into 1
½-inch pieces. Rinse cauliflower and set aside in a colander
2. Heat the oil in a karhai or wok over medium-high heat. Add cumin seeds, green chiles, and
ginger and stir fry for 1 minute.
3. Add cauliflower, mixing well. Reduce the heat to medium low and stir-fry until the
cauliflower browns, about 10 to 12 minutes.
4. Add coriander, cayenne, turmeric, salt and tomatoes. Continue to brown for another
minute, blending all the spices thoroughly.
5. Cover and simmer for about 6 to 8 minutes, until the cauliflower is cooked through. If any
liquid remains in the bottom of the pan, raise heat and rapidly stir until it evaporates.
6. Garnish with cilantro and serve immediately.
Source: The Bombay Café Cookbook, by Neela Paniz (Ten Speed Press, 1998)

BRAISED KALE
Yield: 4 Portions
Ingredients Amounts
Olive oil 3 Tbsp.

Onion, small dice ½ cup
Garlic clove, minced 1 Tbsp.
Tomatoes, seeded, diced 1 cup
Kale, stemmed, washed, cut 1” 2 bu.
Broccoli leaves, washed, cut 1” 2 bu.
Lemon zest ½ tsp.
Aleppo peppers as needed
Salt as needed
Method
1. Heat olive oil over medium heat in a large sauté pan. Add onion and garlic, sweat until
translucent.
2. Add tomatoes and cook for 5 minutes.
3. Add greens, increase the heat and cook until wilted. Season with lemon zest, Aleppo pepper
and salt.

GREEN CHILE PEANUT CHUTNEY
Ingredients Amounts
Cilantro, stems and all 1 bu.

Green chilies, to taste 5–6 ea.
Mint as needed
Peanuts, roasted and skinned ½ cup
Cumin seeds ½ tsp.
Tamarind as needed
Salt as needed
Method
1. Pulse the cilantro in a food processor with the chilies, mint, peanuts and cumin seeds.
2. Add tamarind, lime juice and enough water to make the chutney a pouring consistency.
3. Add salt to taste.
Source: The Bombay Café Cookbook, by Neela Paniz (Ten Speed Press, 1998)

CRISPY ONIONS
Yield: 6 Portions
Ingredient Amount
Canola Oil ½ gal.

Wondra flour 4 cups
Salt as needed
Cayenne as needed
Onion, thinly sliced 2 ea.
Buttermilk 1 cup
Method
1. Heat oil to 350°F.
2. Season flour with salt, pepper, and cayenne pepper.
3. Soak the onions in buttermilk. Shake off the buttermilk and toss in seasoned flour.
4. Shake off the flour and fry for 2 to 3 minutes until crispy. Remove slices and drain on paper
towels. Sprinkle with additional salt, pepper, and cayenne.

QUICK KIMCHI
Yield: 5 to 6 Pounds
Ingredients Amounts
Salt ½ cup
Napa cabbage, cut into ½”x 2 ½” strips 1 hd.
Korean radish or daikon radish, 1½ lb.
cut into 1/3” dice
Carrot, ⅛” julienne 1 lb.
Spice Mixture
Ginger, grated on box grater 1/3 cup
Sugar ½ cup
Vinegar ½ cup
Korean red chile pepper flake, fine ½ cup
(gochugaru)
Fish sauce ¼ cup
Red jalapeño, ⅛” julienne ¼ cup
Green onions 2 cups
Method
1. In a mixing bowl combine salt, Napa cabbage, radish or daikon, and carrots in a perforated
pan and toss several times. Set aside at room temperature for 2 to 3 hours or until the
cabbage is 'bendable.'
2. For the Spice Mixture: In a small bowl, combine all ingredients and mix well.
3. Rinse vegetables with 2 or 3 cups water just to remove excess salt from the vegetables. Using
your hands, squeeze lightly to remove moisture from the vegetables.
4. Transfer the brined vegetables to a mixing bowl or hotel pan, and add Spice Mixture.
5. Transfer to a storage containers then cover and refrigerate until ready to use. This kimchi is
ready in 2 days.
6. If you need to serve it sooner than 2 days, leave the kimchi at room temperature for an
additional 2 to 3 hours after mixing and then refrigerate it.
Source: Mai Pham, as served at the 2016 Appetites + Innovation National Leadership Collaborative.

SPICY PICKLED TOMATOES
Yield: 4 Quarts
Ingredients Amounts
Tomatoes, roma, peeled, cut in 4 lb.

¼” slices
Serrano chile, thinly sliced on bias 4 ea.
Green onions, thinly sliced on bias 2 bu.
White vinegar 1½ cups
Brown sugar ½ cup + 2 Tbsp.
Salt 2 Tbsp.
Ginger purée ¼ cup + 1 Tbsp.
Garlic purée ¼ cup
Mustard seeds 3 Tbsp.
Ground black pepper 2 Tbsp.
Cumin 2 Tbsp.
Cayenne 2 tsp.
Turmeric 2 tsp.
Olive oil 1 cup
Method
1. In a bowl, combine tomatoes, chiles, and green onions.
2. In a medium saucepan over high heat, bring vinegar to a boil. Add brown sugar and salt
and cook, stirring, until dissolved, about 1 minute. Remove from heat.
3. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over
medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant,
1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.
4. Let cool for at least 1 hour or overnight.

BUILD YOUR OWN FRESH RICOTTA AND YOGURT CUP WITH
PICKLES
Yield: 12 Cups
Ingredients Amounts
Fresh Ricotta Cheese (recipe follows) 3 cups

Labne 3 cups
Pickled Radishes (recipe follows) ¼ cup
Pickled Kohlrabi (recipe follows) ¼ cup
Pickled Carrots (recipe follows) ¼ cup
Pickled Turnips (recipe follows) ¼ cup
Cucumbers Kim Chi(recipe follows) ¼ cup
Daikon Kim Chi (recipe follows) ¼ cup
Olive Crumble 1 cup
Frico as needed
Sunflower seeds, toasted as needed
Garlic flowers 4 ea.

FRESH RICOTTA CHEESE
Yield: 100, 4 Ounce Portions
Ingredients Amounts
Milk 16 qt.
Heavy cream 8 cups
Salt 4 tsp.
Lemon juice 12 oz.
Method
1. For the Ricotta Cheese: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth
and place it over a large bowl. Slowly bring milk, cream, and salt to a rolling boil in a 6-
quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
2. Add lemon juice, and then reduce heat to low and simmer, stirring constantly, until the
mixture curdles, about 2 minutes.
3. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill
the ricotta, covered; it will keep in the refrigerator 2 days.

PICKLED KOHLRABI
Yield: 4 Quarts
Ingredients Amounts
Kohlrabi, cut in ½” thick wedges 8 cups

Salt 5½ tsp.
Onion, julienne 1 cup
Apple cider vinegar 11 oz.
Water ½ cup
Brown sugar 1 cup + 1 Tbsp.
Yellow mustard seeds 1½ tsp.
Celery seeds ½ tsp.
Turmeric ¼ tsp.
Bay leaves 2 ea.
Thyme sprigs 6 ea.
Lemon zest 1 Tbsp.
Method
1. Slice the kohlrabi into wedges. Season with ½ teaspoon salt and let sit for 10 minutes. Drain
off any excess liquid. Add onions and set aside.
2. Combine 5 teaspoons salt, vinegar, water, brown sugar, mustard seeds, celery seeds,
turmeric, bay leaves and thyme in a small pot. Bring to a simmer.
3. Pour over the drained kohlrabi. Add lemon zest. Adjust seasoning. Let sit until cool,
marinate for 24 hours before serving.
Note: Remove from pickling liquid after 48 hours. Leave just enough to keep moist.

PICKLED RADISHES
Yield: 3 Cups
Ingredients Amounts
Radishes 4 bu.
Water 3 cups
White vinegar 1 cup
Sugar ½ cup
Salt 2 Tbsp.
Garlic cloves 4 ea.
Thai bird chilies, cut in half lengthwise 2 ea.
Ginger, peeled, 1” pieces 1 ea.
sliced into thin rounds
Method
1. Trim the radishes, leaving about ½-inch of the stems. Halve the radishes lengthwise and
transfer to a 2-quart glass jar.
2. In a saucepan, combine the water, vinegar, sugar, and salt, and bring to a boil, stirring.
Remove from heat, and let cool to warm. Add the garlic, chilies, and ginger.
3. Cover the radishes with the brine. Let stand until the brine has cooled, then cover and
refrigerate overnight or for up to 3 days.

CUCUMBER KIMCHI
Yield: 1 Quart
Ingredients Amounts
Kirby cucumbers, halved lengthwise 1 lb.

cut into ½” spears
Sugar 2½ Tbsp.
Salt 1½ tsp.
Korean chile powder (Kochukaru) 1½ Tbsp.
Ginger, julienne 1½ Tbsp.
Garlic clove, sliced thin 4 ea.
Fish sauce 1 Tbsp.
Usukuchi Soy sauce 1 Tbsp.
Carrot, julienne 1 ea.
Green onion, cut into 2” julienne 1 ea.
Onion, small julienne 2 Tbsp.
Method
1. Toss the cucumbers with 1 ½ teaspoons of the sugar and ¼ teaspoon of the salt in a bowl.
Let stand for about 10 minutes, until they’ve given up some of their juice and softened
lightly.
2. Combine the remaining 2 tablespoons sugar and 1 ¼ teaspoons of salt with the kochukaru,
ginger, garlic, fish sauce, and soy sauce in a medium bowl. Toss in the carrot, scallion,
onion, and drained cucumbers.
3. Toss well, and let sit for 15 minutes, then serve or store. Cucumber kimchi keeps in the
fridge for up to a couple weeks, getting softer and stinkier with each passing day.
Source: Momofuku, by David Chang with Peter Meehan (Clarkson Potter, 2009).

PICKLED CARROTS AND TURNIPS
Ingredients Amounts
Water, boiling ½ gal.

Champagne vinegar 1 cup
Rice vinegar ½ cup
Sugar ½ cup
Star Anise 2 ea.
Salt ¼ cup
Baby carrots, peeled, cut in 5 lb.

half lengthwise
Baby turnips, cut in half 3 lb.
Method
1. For the Brine: Bring the water to a boil and place all the ingredients in the pot and steep for
10 minutes.
2. Pour hot brine over the baby vegetables and weight the vegetables so they are submerged.
3. Allow the liquid to come to room temperature before refrigeration.
4. Pickles are ready when the liquid cools. Taste the pickles and remove from brine when
desired level of pickling flavor is achieved. The cucumbers are best if they are brined for 10
minutes maximum.

BUTTERMILK CRACKERS
Ingredients Amounts
All-purpose flour 2½ cups

Sugar 1 Tbsp.
Salt ¼ tsp.
Cayenne ½ tsp.
Butter, cold 5 oz.
Buttermilk 1¼ cups
Egg whites, for wash as needed
Salt, for sprinkling as needed
Garnish
Sesame seeds or poppy seeds as needed
Method
1. Mix dry ingredients together.
2. Using a cheese grater, grate butter into dry ingredients, and mix.
3. Stir in buttermilk.
4. Chill for 30 minutes.
5. Divide into quarters.
6. Roll out with pasta machine on 8 or until approximately 1/16” thick.
7. Place on parchment lined pan.
8. Brush with egg white and sprinkle with salt. Garnish with sesame seeds or poppy seeds.
9. Bake at 350°F for 15 minutes.
10. Cool on rack.
11. Break into irregular pieces.
Note: To make tapenade crackers add ½ cup tapenade to the buttermilk and process as normal.
Source: Chef Bill Heubel, as served at the 2016 Flavor, Quality & American Menus leadership retreat.
Published with the permission of the author. All rights reserved.

TOPPINGS
Ingredients Amounts
Buttermilk crackers, course ground ½ cup

Olives, dehydrated, crumbled 2 cups
Capers, rinsed and fried crisp 2 Tbsp.
Garlic slivers, dehydrated crisp 2 Tbsp.
Parmesan frico, crumbled 2 Tbsp.
Micro thyme 2 Tbsp.
Lemon zest, fine brunoise 1 Tbsp.
Method:
1. Mix cracker crumbs and olive soil together.
2. Arrange on your plate as desired and garnish with remaining ingredients.
Source: Chef Bill Heubel, as served at the 2016 Flavor, Quality & American Menus leadership retreat.
Published with the permission of the author. All rights reserved.

WINTER GREEN AND RADISH SALAD WITH SMOKED
ALMONDS AND PRESERVED LEMONS
Ingredients Amounts
Preserved Lemon Vinaigrette

Preserved lemons, rinsed 2 ea.
flesh scraped, peeled, roughly chopped
White wine vinegar 3 Tbsp.
Shallots, brunoise 1 Tbsp.
Wild flower honey 1 Tbsp.
Extra-virgin olive oil 1 cup
For the Salad

Baby kale 1 bu.
Brussel sprouts, shaved 1 lb.
Baby romaine 3 hd.
Farm lettuce mix 1 lb.
Red Belgian endive, core removed, 2 ea.
sliced ½” on bias
Salt as needed
Radishes, sliced thin ¼ cup
Nante carrots, peeled, sliced thin ¼ cup
Smoked almonds, chopped ¼ cup
Parmesan cheese, shaved ¼ cup
Method
1. For the Vinaigrette: In a small bowl, combine the preserved lemons, vinegar, shallots, and
honey. Season with salt and pepper. Whisk in the olive oil.
2. For the Salad: Use the inner tender leaves. In a large bowl, combine the kale, brussel sprouts,
romaine, farm lettuce and endive. Season with salt and pepper. Add the dressing and toss
well. Top with radishes, carrots, and smoked almonds.
3. Transfer to a serving platter and top with a generous grating of parmesan cheese.
Source: Gjelina: Cooking from Venice, California, by Travis Lett (Chronicle Books, 2015).

SAVORY PANCAKE – OKONOMI YAKI
Yield: 4 Portions
Ingredients Amounts
Cabbage head, large (1 ¼ lb.) ½ ea.

Shrimp, raw (1 oz. ea.), shelled, 8 ea.
and deveined
All-purpose flour 2 cups
Baking powder ½ tsp.
Salt 1½ tsp.
Eggs 4 ea.
Tenkasu (deep-fried tempura batter 4 Tbsp.
crumbs; optional)
Vegetable oil 2 Tbsp.
Bacon, thinly sliced 10 oz.
Red vinegared ginger (beni-shoga), 2 Tbsp.
finely chopped
Hot yellow mustard (karashi) or as needed
any mustard that is not sweet or
vinegary
Okonomi-yaki sauce (see Note) as needed
Mayonnaise as needed
Dried bonito powder (ko-gatsuo) or as needed
dried bonito flakes
Green-seaweed flakes (ao-nori) as needed
Method
1. Chop the cabbage coarsely. Cut the shrimp in half lengthwise.
2. Divide all the ingredients through tenkasu into 4 portions and mix to make 4 separate bowls
of cake batter; combine the flour (½ cup per pancake), baking powder, ½+ cup water, and
pinch salt in a bowl and then mix in the chopped cabbage.
3. Add the egg and mix well. Finally add the shrimp, and tenkasu and mix again.
4. Coat the bottom of a large frying pan with vegetable oil and sauté one-quarter of pork
briefly over high heat. Reduce heat to medium, pour 1 bowl of batter in over the pork and
shape into a round pancake about 1-inch thick and 8-inches in diameter.
5. Top with the red vinegared ginger and cook until the bottom begins to brown—the center
should still be somewhat loose. Turn and brown the other side.
6. When cooked through, brush on a generous coating of Okonomi-yaki sauce and
mayonnaise and sprinkle with bonito powder (or flakes) and green-seaweed flakes. Transfer
to a plate and serve with mustard. Make 3 more cakes, serving each as soon as it is done.
Note: If Okonomi-yaki sauce is not available, make the following substitute. Combine 2
tablespoons tomato purée, 2 tablespoons ketchup, 1/3 cup Worcestershire sauce, 3 tablespoons
dark soy sauce, 1 teaspoon sugar, and 7 tablespoons bonito stock (dashi) in a saucepan and
bring to a boil over high heat. Thicken with 2 tablespoons cornstarch dissolved in 2 tablespoons
water, return to a boil, remove from heat, and let cool.
Source: Practical Japanese Cooking: Easy and Elegant, by Shizuo Tsuji (Kodansha USA, 1991)

MALTED CHOCOLATE PALETTAS WITH CHOCOLATE
COVERED POP ROCKS
Yield: 8 Palettas
Ingredients Amounts
Egg yolks 6 ea.

Chocolate malted milk powder, 1 cup
plus extra to serve
Sugar ¼ cup
Half and half 3 cups
Chocolate, good quality, chopped fine 6 oz.
Vanilla ½ tsp.
Nutmeg a pinch
Salt ½ tsp.
Chocolate Covered PopRocks ½ cup
Method
1. In a medium saucepan off the stove, whisk egg yolks, malted milk powder, and sugar into a
paste.
2. When thoroughly combined, whisk in half and half, slowly to clear out any lumps. Put to
low heat and stir frequently until custard thickens but does not yet simmer.
3. Custard should coat the back of a spoon and a swiped finger should leave a clean line.
4. Strain custard into a large bowl containing chopped chocolate. Let sit undisturbed for one
minute, and then stir until chocolate melts completely.
5. Add vanilla, nutmeg, and salt to taste. Transfer to an airtight container and chill overnight.
6. The next day, churn according to manufacturer's instructions. Pour into popsicle molds.
Sprinkle with PopRocks on exposed side. Freeze for at least 2 hours prior to serving.
Source: Max Falkowitz, as served at the 2016 Flavor, Quality & American menus leadership retreat.

FROOT LOOPS AND RASPBERRY CEREAL MILK POPSICLES
Ingredients Amounts
Cereal Milk Ice Cream 1 recipe

Froot Loops 1 cup
Raspberries 1 cup
Method
1. Prepare Cereal Milk Ice Cream. Process in ice cream machine and fold in froot loops and
raspberries. Pour into popsicle molds.

CEREAL MILK™
Yield: 2 ½ Cups, 4 Portions
Ingredients Amounts
Cornflakes 100 g
Milk, cold 825 g
Salt 1 g
Method
1. Heat the oven to 300°F.
2. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly
toasted. Cool completely. Toasting the cornflakes before steeping them deepens the flavor of
the milk.
3. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir
vigorously. Let steep for 20 minutes at room temperature.
4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The
milk will drain off quickly at first, and then become thicker and starchy toward the end of
the straining process. Using the back of a ladle, wring the milk out of the cornflakes, but do
not force the mushy cornflakes through the sieve.
5. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher
or glass milk jug, refrigerated, for up to 1 week.
Note: Taste your cereal milk™ after you make it. If you want it a little sweeter, don’t be shy;
add a little more brown sugar. If you want a more mellow cereal milk™, add a splash of fresh
milk and a pinch of salt.
Source: milkbarstore.com

CEREAL MILK™ ICE CREAM
Yield: 8 Portions
Ingredients Amounts
Gelatin sheets 1½ ea.

Cereal Milk 1 recipe
Freeze-dried corn powder 4 g
Salt 1 g
Milk powder 20 g
Glucose 50 g
Method
1. For the ice cream: Bloom the gelatin.
2. Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Using a hand
blender, whisk in the remaining cereal milk, the corn powder, brown sugar, salt, milk
powder, and glucose until everything is fully dissolved and incorporated.
3. Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze
according to the manufacturer's instructions. The ice cream is best spun just before serving
or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
Source: Momofuku Milk Bar, by Christina Tosi (Clarkson Potter, 2011).

FROZEN GREEK YOGURT POPSICLES WITH BLUEBERRIES,
COCONUT CARAMEL PEANUTS
Yield: 120, 2 Ounce Scoops
Ingredients Amounts
Frozen Yogurt
Plain greek yogurt 6 qt.
Sugar 12 cups
Salt 1 ½ tsp.
Blueberries 6 cups
Coconut Caramel Peanuts 6 cups
Method
1. For the Frozen Yogurt: Whisk yogurt, sugar, and salt together in a mixing bowl until sugar
has completely dissolved. Chill in an ice bath or refrigerate until yogurt registers at least
45°F on an instant-read thermometer. Churn yogurt in ice cream machine according to
manufacturer's instructions.
2. Fold in berries and Coconut Caramel Peanuts. Pour into popsicle molds. Chill in freezer for
at least 4 to 5 hours before serving.
Source: SeriousEats.com

COCONUT CARAMEL PEANUTS
Yield: 3 ½ to 4 cups
Ingredients Amounts
Coconut, unsweetened, shredded 1½ cups

Peanuts, unsalted 2 cups
Coconut milk, canned, well-shaken 2 Tbsp.
Dark brown sugar, packed, divided 2 Tbsp.
Fresh makrut (kaffir) lime leaves 1 Tbsp.
(about 10 leaves), chopped,
or grated lime zest
Cayenne, divided (optional) ½ tsp.
Nonstick cooking spray as needed
Method
1. Preheat the oven to 250°F. Spread the coconut on a rimmed baking sheet and place it in the
oven and cook, stirring once or twice, until the coconut is toasted and golden, about 8
minutes. Set aside to cool.
2. While the coconut toasts and cools, make the candied peanuts. In a small bowl, combine the
peanuts, coconut milk, 2 tablespoons of the brown sugar, makrut lime leaves, ½ teaspoon of
the salt, and ¼ teaspoon of the cayenne pepper (if using).
3. Place on a lightly oiled baking sheet and cook in the oven without stirring, until the nuts
start to brown, about 10 minutes. Stir and continue to cook, stirring occasionally, until the
peanuts are completely browned, about 15 to 20 minutes longer. The pan may smoke
slightly; this is okay.
4. Transfer the mixture to a large plate and set aside to cool. When cool, use your fingers to
break the mixture into smaller pieces.
Source: Adapted from Susan Feniger, 2013, as served at the 2016 Flavor, Quality & American Menus leadership
retreat. All rights reserved.

PINEAPPLE MANGO SYRUP
Ingredients Amounts
Mango, peeled, chopped 1 cup

Pineapple, peeled chopped 1 cup
Sugar ½ cup
Pineapple juice 1¼ cups
Method
1. Combine all ingredients in a sauce pot. Bring to a simmer, cook for 20 minutes. Let sit
overnight. Purée and strain.

BLACKBERRY LAVENDER SHRUB
Ingredients Amounts
Blackberries, roughly chopped 2 cups

Lavender, dried ¼ tsp.
Sugar 2 cups
Champagne vinegar 2 cups
Sparkling water as needed
Method
1. In a medium bowl, combine blackberries, lavender and sugar. Cover and refrigerate for
24 hours.
2. Arrange a fine mesh sieve over a bowl. Strain fruit mixture into the bowl and press to
extract all juices. Add vinegar and whisk vigorously. Refrigerate in an airtight container for
up to 1 month.
3. To use, fill a glass with ice and sparkling water, then stir in 1 tablespoon of the shrub; add
more to taste.
Source: wholefoodsmarket.com

GREEN TEA GINGER SYRUP
Ingredients Amounts
Water 12 oz.
Sugar 12 oz.
Ginger, grated 6 oz.
Green tea leaves 1½ oz.
Method
1. Heat water to just a boil. Add the sugar, ginger and tea. Stir to dissolve. Let steep for
20 minutes. Strain.
Source: plateonline.com

RECIPE INDEX
A
Bulgogi Marinated Trumpet Mushroom for Poutine
Almond and Canela Horchata Panna Cotta with
.......................................................................... 123
Hibiscus Poached Pears .................................... 112
Bulgogi Marinated Trumpet Royal Mushroom
B Poutine .............................................................. 119
Buttermilk Crackers ............................................... 198
Baba Ganoush .......................................................... 60
Butternut Squash Purée ........................................... 44
Baked Blueberries, Blackberries and Bananas
Oatmeal with Yogurt ........................................ 161 C
Baked Sushi Hand Rolls with Crab and Avocado . 145
Cajeta de Piña y Platano ................................. 86, 164
Beef Cheek Poutine ................................................ 119
Candied Walnuts...................................................... 64
BellyChon Dipping Sauce ........................................ 41
Cantonese Roast Pork Char Siu ............................... 77
BellyChon Paste ...................................................... 41
Catalan Spinach Filling......................................... 137
BellyChon Rillon ..................................................... 41
Cauliflower with Ginger and Green Chiles ........... 186
Berbere Spice Mixture ........................................... 171
Cereal Milk™ ........................................................ 204
Berbere Spiced Potato Chips ................................. 171
Cereal Milk™ Ice Cream....................................... 205
Berry Patch Muesli With Chia Seeds And Soy Milk
Charred Vegetables ........................................... 90, 94
............................................................................ 80
Chawanmushi with Seaweed, Trout Roe, and
Black Rice ............................................................. 181
Shiitake Mushrooms ......................................... 170
Blackberry Lavender Shrub ................................... 209
Cheesecake filling .................................................... 38
Blueberry ................................................................. 29
Chicken and Spinach Bisteeya with H’rous........... 137
Blueberry Avocado Smoothie ................................ 159
Chicken Brine ........................................................ 110
Braised Beef Cheeks for Poutine ........................... 120
Chicken Filling ...................................................... 137
Braised Kale .......................................................... 187
Chipotle Braised Pork Poutine .............................. 119
Braised Pork Belly Stuffed Onigiri with Sesame
Chipotle Pork ......................................................... 121
Dipping Sauce ................................................... 134
Chipotle Tomato Yogurt .......................................... 70
Braising Liquid ...................................................... 182
Chobani Cheesecake with Bruleed Figs, Balsamic,
Brine ...................................................................... 147
and Fresh Thyme ................................................ 38
Brown Butter Beet Puree ......................................... 90
Chorizo .................................................................. 156
Brown Butter Beet Purée ......................................... 94
Chorizo, Egg, and Roasted Poblano Chiles Torta with
Browned Butter Pears Blueberry Salad................. 153
Avocado, Pepperjack Cheese and Roasted Garlic
Build Your Own Fresh Ricotta and Yogurt Cup with
Aioli .................................................................. 155
Pickles ............................................................... 192
Citrus Sugar............................................................. 31
Coconut Caramel Peanuts ...................................... 207

Coffee and Chili Braised Beef and Mushroom ...... 182 Fresh Ricotta Cheese ............................................. 193
Coffee and Pecan Financiers with Pecan Coffee Fried Garlic ............................................................ 173
Cream................................................................ 131 Fried Quail Bites ...................................................... 43
Coffee Rub ............................................................. 182 Fried Shallots ........................................................... 79
Cornbread.............................................................. 153 Froot Loops and Raspberry Cereal Milk Popsicles203
Cranberry Blackberry Mostarda .............................. 62 Frozen Greek Yogurt Popsicles with Blueberries,
Cranberry Tini ....................................................... 126 Coconut Caramel Peanuts ................................. 206
Cream Cheese Filling .............................................. 82 Frozen Yogurt ........................................................ 206
Creamed Spinach Flan ........................................... 104 Fruit Filling .............................................................. 82
Creamy Polenta with Pork Sugo, Roasted Chipotle Fruit Salad ....................................................... 84, 162
Tomato Yogurt, and Poached Eggs..................... 70 Furikake Kettle Corn and Spicy Potato Chips ......... 30
Creamy Wild Mushroom Sauce............................. 106
G
Crispy Halibut, Brussel Sprout Chips and Charred
Galette Dough .......................................................... 82
Shallot Petals .................................................... 107
Ginger Apple Cider Switchel ................................. 150
Crispy Onions ........................................................ 189
Glaze ........................................................................ 77
Crispy Parsnips ....................................................... 56
Green Chile Peanut Chutney ................................. 188
Crispy Pork Belly .................................................... 46
Green Curry Paste ................................................... 54
Crispy Skin Salmon .................................................. 34
Green Tea Ginger Syrup ........................................ 210
Crispy Skin Salmon with Pumpkin Seeds and Apple
Green Tea-Coconut Smoothie ................................. 28
Brown Butter ...................................................... 34
Grissini .................................................................... 58
Crust ........................................................................ 38
Cucumber KimChi ................................................. 196 H
Curry Coconut Butternut Squash Soup .................... 96
Hazelnut Foam....................................................... 109
D Hibiscus Poached Pears ........................................ 112
Honey glaze ........................................................... 185
Dashi ..................................................................... 170
Horchata ................................................................ 112
Dill Salad ............................................................... 147
Hrous ..................................................................... 139
E
K
Escabeche of Seasonal Vegetables ........................ 114
Kettle Corn .............................................................. 30
Espresso and Peanut Butter Smoothie ..................... 87
Kewpie Style Mayo ............................................... 125
Espresso Sugar ........................................................ 31
Korean Chicken Yangnyeom Tongdak ................... 184
F
Korean Marinade .................................................. 123
Fennel Chips ............................................................ 48
L
Fennel Purée ............................................................ 47
Labne ....................................................................... 36
Financiers .............................................................. 131
Lavash ..................................................................... 59
Five Spice Vegetable Broth ..................................... 52

M Pecan Coffee Cream .............................................. 131
Pepper Crusted New York Strip Steas with Fried
Malasadas with Citrus Sugar, Espresso Sugar, Peanut
Baby Spinach Leaves ........................................ 105
Cocoa Sugar ........................................................ 31
Pickled Apple Slaw ................................................. 49
Malted Chocolate Palettas with Chocolate Covered
Pickled Baby Beets ................................................ 142
Pop Rocks ......................................................... 202
Pickled Carrots and Turnips .................................. 197
Mango Ginger Jam .......................................... 85, 163
Pickled Cauliflower and Butternut Squash ............ 103
Maple Almonds ....................................................... 74
Pickled Chipotle Chiles ......................................... 122
Maple Labne .......................................................... 153
Pickled Kohlrabi .................................................... 194
Maple Oatmeal Cookie .......................................... 167
Pickled Radishes .................................................... 195
Maple Syrup Gelée .................................................. 45
Pickled Shiitake Mushrooms ................................. 176
Marinade ................................................................. 77
Pineapple and Banana Butter ........................... 86, 164
Marjoram Oil ......................................................... 114
Pineapple Mango Syrup ......................................... 208
Miso Broth ............................................................. 140
Poblano Chile, Avocado, and Pistachio Dip ............ 61
MISO MARINATED BEEF....................................... 175
Polenta ..................................................................... 70
Miso-Butterscotch Pudding ................................... 128
Pork Broth ............................................................... 75
Miso-Butterscotch Twinkies .................................. 128
Pork Pho .................................................................. 75
Mo Tea-Tos ............................................................. 67
Pork rub ................................................................... 78
Moroccan Carrot Hummus ...................................... 40
Pork Sugo ................................................................ 70
Moroccan Hummus + Carrot ................................... 39
Potato Chips ............................................................ 30
Multigrain Rice Mix .............................................. 181
Poultry Liver Mousse ............................................ 143
Mushroom Dashi ................................................... 141
Poutine Station....................................................... 119
Mushroom Miso Broth with Silken Tofu and Konbu
Preserved Lemon Cream ....................................... 147
Noodles ............................................................. 140
Preserved Lemon Vinaigrette ................................ 200
N
Pumpkin Seed and Apple Brown Butter ................... 34
Nori Salad with Seared Tofu, Edamame, Jicama and Pumpkin, Blueberry and Ginger Scone ................... 81
Maitake Mushrooms ......................................... 117
Q
O
Quick Kimchi .................................................. 53, 190
Oatmeal Play Clay Bars ......................................... 168 Quinoa ................................................................... 181
Okara Wafers Topped with Kumiage Yuba........... 149
R
P
Ravioli ..................................................................... 36
Panforte.................................................................... 63 Red Braised Pork – .................................................. 98
Pastilla ................................................................... 137 Roasted Brussel Sprouts and Cauliflower with Green
Pâte à Choux .......................................................... 100 Lentils and Halloumi ........................................ 116
Peaches, Raspberry and Cream Galettes .................. 82 Roasted Cauliflower Cake with Nigella Seeds and
Peanut Cocoa Sugar ................................................ 31 Rosemary Red Onions ...................................... 157

Roasted Garlic Aioli .............................................. 155 Spicy Honey Glaze BBQ Ribs ............................... 185
Roasted Garlic, Parsnip and White Bean Soup with Spicy Pickled Tomatoes ........................................ 191
Pedro Ximénez Pearls ......................................... 56 Sriracha Mayonnaise ............................................. 177
Rosemary and Pimentón Roasted Almonds ............. 65 Ssamjang................................................................ 124
Sushi Rice .............................................................. 134
S
Sweet and Spicy Almond Granola ......................... 158
Sachet ...................................................................... 96
Sweet and Spicy Almond Granola and Vanilla
Sake and Ginger Braised Pork Belly ............... 78, 134
Yogurt parfait with Blackberries and Raspberries
Sake Ginger Braising Liquid ................................... 78
.......................................................................... 158
Salsa Verde ............................................................ 146
Sweet Soy Caramel Apples with Crunchy
Sautéed Cornbread with Maple Labne, and Browned
Raspberries and Pineapple ................................ 130
Butter Pears and Blueberries ............................. 153
Syrup ................................................................ 86, 164
Savory Eclair with Beef, Gorgonzola, Potato Chips
T
and Mustard Mayonnaise .................................. 102
Savory Éclair with Roasted Mushrooms, Truffle Taiwanese Noodle Soup .......................................... 50
Cream and Pickled Vegetables ......................... 103 Tare ....................................................................... 178
Savory Eclair with Shrimp , Avocado, Cucumber and Thai Green Curry with Trumpet Royal Mushrooms,
Dill .................................................................... 101 Chicken, and Herbs ............................................. 54
Savory Multigrain Cereal with Slow Roasted Tofu Marinade ............................................... 117, 178
Tomatoes, Spinach, Parmesan Cheese, and Maple Toppings ................................................................ 199
Almonds .............................................................. 72 Traditional Scottish Porridge ................................. 166
Savory Pancake - Okonomi yaki ........................... 201 Truffled Mayonnaise .............................................. 103
Seared Barramundi with Zucchini Pasta and Salsa Twinkies ................................................................. 128
Verde ................................................................ 146
V
Sesame Dipping Sauce........................................... 134
Vegetables and Condiments for Cheese Display ..... 66
Sesame Soy Vinaigrette ......................................... 117
Slow Roasted Tomatoes .................................... 70, 73 W
Smoked Barramundi with Cucumber, Radish and Dill
Whey Brined Salmon ......................................... 90, 94
Salad, Preserved Lemon Cream ........................ 147
Whey Brined Seared Salmon, Smoked Labne, Brown
Smoked Labne .................................................... 90, 94
Butter Beet Puree, and Charred Vegetables ........ 90
Smokey Eggplant and Labne Filling ........................ 36
Whey Brined Seared Salmon, Smoked Labne, Brown
Smokey Eggplant and Labne Ravioli with Brown
Butter Beet Purée, and Charred Vegetables ........ 94
Butter, Sage, and Parmesan ................................ 36
White Rice ............................................................. 181
Smoky Peanut Mole with Grilled Chicken Skewers
Whole Grain Bowl with Braised Pork, Coffee and
.......................................................................... 110
Chili Braised Beef and Mushrooms, Korean
Soup Base ................................................................ 56
Chicken, Curried Vegetables, Pickled Tomatoes,
Spice Mixture ................................................... 53, 190
Spiced Ribs ............................................................ 185

Kim Chi, Sauteed Greens, Roasted Cauliflower Whole Wheat Banana, Espresso, Chocolate Chip
.......................................................................... 180 Muffin ............................................................... 160
Whole Grain Crostini with Poultry Liver Mousse, Winter Green and Radish Salad with Smoked
Pickled Baby Beets and Apples ........................ 142 Almonds and Preserved Lemons....................... 200
Whole Grain Mustard Mayonnaise........................ 172
Y
Whole Grain Tartine with Bacon, Lacinato Kale,
Yakitori Bar – Chicken Tails, Beef Petite Tender and
Whole Grain Mustard Mayonnaise and
Green Onion, Pork Belly and Trumpet
Emmenthaler ..................................................... 172
Mushrooms ....................................................... 178
Whole Grain Tartine with Miso Marinated Petite
Yukon Gold Celery Root Purée ............................. 108
Tender with Avocado, Pickled Shiitake
Mushrooms, Watercress, and Sriracha Mayonnaise
.......................................................................... 174


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Copyright © 2016

The Culinary Institute of America

rethink Food® THE CULINARY INSTITUTE OF AMERICA®

PROGRAM SCHEDULE ..................................................................................................................................................2

SOCIAL MEDIA ........................................................................................................................................................... 12

PRESENTER BIOGRAPHIES ......................................................................................................................................... 12

SPONSOR COMPANY BIOGRAPHIES ......................................................................................................................... 20

FRIDAY, NOVEMBER 4TH ........................................................................................................................................... 26

REGISTRATION AND REFRESHMENTS..................................................................................................................... 27

SATURDAY, NOVEMBER 5TH ..................................................................................................................................... 68

NAPA VALLEY BREAKFAST .................................................................................................................................... 69

SUNDAY, NOVEMBER 6TH ....................................................................................................................................... 151

NAPA VALLEY BREAKFAST .................................................................................................................................. 152

RECIPE INDEX ........................................................................................................................................................... 211

rethink Food® THE CULINARY INSTITUTE OF AMERICA®

rethink Food® 1 THE CULINARY INSTITUTE OF AMERICA®

3:55 PM reThink The Future, Round I

4:35 PM reThink Chefs

rethink Food® 2 THE CULINARY INSTITUTE OF AMERICA®

5:15 PM reThink Kitchens

6:15 PM reThink Flavor

7:15 PM Program Concludes for the Evening

rethink Food® 3 THE CULINARY INSTITUTE OF AMERICA®

8:15 AM Napa Valley Breakfast

8:55 AM reThink the Future, Round II

9:50 AM Networking Break + Walk to Breakouts

10:15 AM reThink Conversations

A-1: Food Business School — Creating Intelligent Food Systems

A-2: Tasting in the Dark: A Truly Blind Wine Experience

rethink Food® 4 THE CULINARY INSTITUTE OF AMERICA®

A-4: Startup Studio: Big Ideas

11:15 AM Time to Walk Back to General Session

11:30 AM reThink Retail

12:30 PM Walk-Around Networking Lunch

1:30 PM Dessert Tastings

rethink Food® 5 THE CULINARY INSTITUTE OF AMERICA®

2:35 PM reThink Transparency

3:30 PM Coffee and Networking Break

rethink Food® 6 THE CULINARY INSTITUTE OF AMERICA®

5:45 PM reThink Receptions

6:45 PM Program Concludes for the Evening

rethink Food® 7 THE CULINARY INSTITUTE OF AMERICA®

8:15 AM Napa Valley Breakfast

8:55 AM reThink the Future, Round III

9:50 AM IDEO Interactive Session

10:50 AM Networking Break + Walk to Breakout Seminars

11:10 AM reThink Conversations, Too

rethink Food® 8 THE CULINARY INSTITUTE OF AMERICA®

B-4: Startup Studio: More Big Ideas

12:05 PM Walk Back to General Session

rethink Food® 9 THE CULINARY INSTITUTE OF AMERICA®

1 PM “Inside the CIA Kitchens” Lunch

rethink Food® 10 THE CULINARY INSTITUTE OF AMERICA®

rethink Food® 11 THE CULINARY INSTITUTE OF AMERICA®

CIA Industry Leadership MIT Media Lab

Joxe Mari Aizega @bculinary Peter Klosse @PeterKlosse

rethink Food® 12 THE CULINARY INSTITUTE OF AMERICA®

rethink Food® 12 THE CULINARY INSTITUTE OF AMERICA®

rethink Food® 13 THE CULINARY INSTITUTE OF AMERICA®