Wednesday, October 17, :30 a.m. Breakfast Dining Room

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1 The 2018 Arriba Latin Cuisine Summit will explore Mexico s diverse and dynamic cuisine. The two-day Summit will highlight Mexico s culinary heritage, contributions, influences, and staple ingredients, including agave, cacao, corn, and chiles. The program includes general sessions, engaging demonstrations and tastings, and vibrant panel discussions. Wednesday, October 17, :30 a.m. Breakfast Dining Room 8:30 8:45 a.m. Welcome and Opening remarks April Goess, Managing Director, CIA SA 8:45 10 a.m. Demonstration Corn: The Foundation of a country Sin maiz no hay pais, without corn there is no country. Corn has long been hailed as the foundation of Mexican cuisine, with over 600 dishes using corn as their staple ingredient. The panel will explore the historical and cultural significance of corn, the importance of preservation, varieties for different application, and Nixtamal, a millenary technique :15 a.m. Break Roberto Santibañez, Chef/Owner, Fonda and Mi Vida Gerardo Vazquez Lugo, Executive Chef, Restaurants Nicos Mexico and Queretaro Iliana de la Vega, Chef, El Naranjo Jose Ramon Castillo, Chef/Owner, QueBo! 10:15 a.m. 12:15 p.m. Demonstration Chiles: The ingredient that shaped a cuisine and captivated the world. The importance of chiles in Mexican Cuisine dates back to the Mesoamerican period where it was considered as much of a staple as corn. During this interactive session the chefs will explore native chiles from Mexico, by region. Discuss the unique flavor profiles and demonstrate techniques and uses. Iliana de la Vega, Chef, El Naranjo Gabriela Ruiz, Gourmet MX (Sal y Chile) Roberto Santibañez, Chef/Owner, Fonda and Mi VIda Hugo Ortega, Chef/Owner, Hugo s, Caracol and Xochi Sergio Remolina, Chef/Founder Culinary Performance Consulting

2 12:15 1:30 p.m. Market Place Lunch NAO Restaurant Interact with Summit sponsors and sample their products 1:30 2:15 p.m. Afternoon Session Panel Discussion Demonstration theatre What does it mean to be Mexican? The panel will discuss the widespread impact of Mexican culture and cuisine throughout the world. Exploring topics such as: What are the iconic products/foods Mexico is known for? Which of these dishes have been the easiest for consumers to connect with at a mainstream level? Sofia Sada, Latin Cuisines Chef Instructor, CIA SA Panelists: All Chefs 2:15 2:30 p.m. Break 2:30 4 p.m. Workshop/Breakout Sessions Chef lead demonstrations/interactive workshops with limited or no hands-on: Skills Kitchen 1: Corn: The Importance of preserving techniques Compare the nixtamalization process with manufactured masa (maseca). Gerardo Vazquez Lugo, Executive Chef, Nicos Mexico and Quretaro Skills Kitchen 2: Chiles: Salsa making techniques Best way to use chiles to develop different flavor profiles. Iliana de la Vega, Chef, El Naranjo Skills Kitchen 3: Agave Fany Gerson, Owner, La Newyorkina Skills Kitchen 4: Cacao: Bonbon de café de olla The process of tempering chocolate by hand and molding bonbons. Discuss the cacao plant, tempering process, and challenges. Jose Ramon Castillo, Chef/Owner, QueBo! Breakout Sessions (No hands-on) Outdoor Kitchen: Rational USA Daniel Lessem, Regional Corporate Chef- East Rational USA Sponsored by Rational USA : Agave Geographic areas for Tequila

3 Learn about the different geographical areas for tequila. During this demonstration we will discuss the difference between tequila and 100% tequilas agave. German Gonzalez Gorrochotegui, Master Distiller, T1 Tequila Charandra: Mexico s truest spirits denomination of origin Learn about the Charanda DO and what makes this different than the other DOs and Mexican rums. Charanda is confined to specific geographic features while tequila and mezcal cover many states that have very little in common with each other than distilling agave. William Scanlan III, Founder, Heavy Metl Premium Imports Beyond the Barrel: The Art of Blending Learn about the process of barrel aging with a one-of-a-kind guided tasting through our Roca and Gran line of tequilas. Stephen Halpin, Manager of Trade Education & Mixology, Patrón Spirits Company Sponsored by Patrón Spirits Company 4 p.m. Day One Activities Conclude 5-7 p.m. CIA, San Antonio 10 Year Anniversary Reception Close out the first day of Arriba Mexico by mingling with presenters and fellow attendees. Enjoy small bites and refreshments prepared by CIA Alumni & chefs.

4 Thursday, October 18, :45 8:30 a.m. Breakfast Dining Room Enjoy your morning coffee while discussing industry trends and product best practices with Summit sponsors. 8:30 10 a.m. Demonstration Cacao: A gift from the gods Referred to as a gift from the gods, cacao plays an important role in Mexican cuisine. Many celebrated Mexican dishes, sauces, desserts, and drinks utilize cacao as a primary ingredient. We will explore preparations both classical and modern, applications, and techniques of this magical bean :15 a.m. Break Alain Dubernard, Professor for Baking and Pastry, CIA SA Armando Muñoz Vasconcelos, Chef, Museo Interactivo del Chocolate Jose Ramon Castillo, Chef/Owner, QueBo! Marc Misseri, Director of Quality and Innovation El Globo, Grupo Bimbo 10:15 11:15 a.m. 11:15 a.m. 12 p.m. Demonstration Tequila German Gonzalez Gorrochotegui, Master Distiller of T1 Tequila Nix the Mix: History of the Margarita Discuss the margarita s blurry history while learning how simple it is to make one from scratch. Stephen Halpin, Manager of Trade Education & Mixology, Patrón Spirits Company Sponsored by Patrón Spirits Company Demonstration Keeping cuisine authentic Maintaining authenticity. We will take a closer look at keeping Mexican cuisine authentic through the ingredients we use and where we source them. Sergio Remolina, Chef/Founder Culinary Performance Consulting Hugo Ortega, Chef/Owner, Hugo s, Caracol and Xochi 12:15 1:15 p.m. Lunch Live Fire Pavilion Mexican street foods lunch 1:15 1:45 p.m. Demonstration

5 Mezcal: Key features and cultural significance of tequila s lesser-known cousin William Scanlan III, Heavy Metl Premium Imports 1:45 2:10 p.m. Demonstration Balance Between Innovation and Authenticity. Patrons have varying definitions of authenticity. While some define authenticity as food made with clean, natural ingredients, other define it as food made using the original ingredients and flavors. Understanding how the core customer base defines authenticity and their preference for authenticity can help balance authenticity and innovation to maximize appeal and sales Benjamin Udave, Executive Chef, Sysco Los Angeles This demonstration is sponsored by Sysco 2:15 2:45 p.m. Demonstration Agave: Uses beyond the glass Sofia Sada, Latin Cuisine Chef Instructor, CIA SA Fany Gerson, Owner, La Newyorkina Alain Dubernard, Professor for Baking and Pastry, CIA SA 2:45 3:15 p.m. Presentation Mezcal and other agave spirits Mezcal and other agave spirits, including bacanora and raicillia, are becoming more readily available in the U.S. This session will look at how these spirits differ, what defines them, and how bartenders are using them in cocktails. Amy Cavanaugh, Senior Editor, Plate Magazine Sponsored by Plate Magazine 3:15 3:30 p.m. Break 3:30 4:15 p.m. Presentation Mexican Wines Mexican wines are having a moment; largely overlooked vineyards in Mexico s Baja California region are producing 90% of the country s wines and home to some of the oldest wineries in the Americas. Beverage directors at some of the leading Mexican restaurants are beginning to recognize the wine coming from this region is worthy of fine dining restaurants. Ed Avis, Publisher, El Restaurante Magazine Sponsored by El Restaurante Magazine

6 4:15 4:30 p.m. Closing Remarks April Goess, Managing Director, CIA SA 6 p.m. Celebratory Dinner Nao Restaurant Featuring guest Chef Cariño Cortez of Vivia Villa Taqueria and La Familia Cortez