PASSPORT TO FLAVOR A World Cuisines Culinary Workshop

Transcription

1 PASSPORT TO FLAVOR A World Cuisines Culinary Workshop March 24-26, 2011 Napa Valley, California Join the Food & Culinary Professionals Dietetic Practice Group for this three-day event in Napa Valley where we will explore the flavor and health benefits of world cuisines from Asia and Latin America to the Mediterranean. Featured countries include Brazil, Chile, Greece, India, Italy, Japan, Mexico, Spain, and Thailand. Participants who are ADA members will earn 12.5 Continuing Professional Education Units for participating in this event. FCP members can register for $179 Non-members can register for $249 until February 4 th. Register today at PASSPORT TO FLAVOR Schedule At-A-Glance Thursday, March 24 5:30-7:30 p.m. Registration & Evening Reception Friday, March 25 9 a.m. to 6 p.m. Culinary Workshops and Hands-on Culinary Activities Saturday, March 26 9 a.m. to 12 p.m. Culinary Lectures & Seminars Napa, CA The Culinary Institute of America at Greystone, St. Helena, CA Napa, CA

2 Thursday, March 24 We ll begin on Thursday, March 24 with an evening reception at the Embassy Suites Napa Valley, the conference hotel, located in the city of Napa, California. Friday, March 25 On Friday, March 25 we ll spend the day at The Culinary Institute of America at Greystone in St. Helena for a full-day of culinary programming, including hands-on workshops in the world-renowned Teaching Kitchens at the CIA. Participants will be broken into two groups. Group A will begin the day in the CIA Teaching Kitchens, preparing food for lunch. Group B will spend the morning in the CIA Ecolab Theater enjoying culinary demos and tastings, including wine tasting. Groups will trade places in the afternoon, with Group B preparing food for a light evening meal. Saturday, March 26 The event will conclude by noon on Saturday, March 25 after a half-day of programming at the Napa Embassy Suites. You can then spend Saturday afternoon visiting local wineries, exploring Napa s Oxbow Market (modeled after the San Francisco Ferry Plaza Market), shopping at the Napa Premium Outlets, and dining at some of Napa Valley s renowned restaurants.

3 Confirmed Presenters & Guest Chefs Rosetta Costantino will be teaching a class at the CIA on Calabrian cuisine. Rosetta is a cooking instructor, author, and consultant. Her first cookbook, My Calabria, was just published by W.W. Norton. Rosetta was born and raised in Verbicaro, a small wine-producing hill town in Calabria, at the southern tip of the Italian peninsula. Rosetta and her parents moved to the San Francisco Bay Area when she was 14 years old. They quickly settled into the faster pace of life in the U.S. but always kept their cooking traditions. They still grow their own produce, make their own ricotta and cure their own salsiccia calabrese. Rosetta teaches a variety of cooking classes, including holiday delicacies, making ricotta, and preserving summer's bounty, plus classes from other regions in Southern Italy: Sicily, Basilicata, Puglia, and Campania. (Oakland, CA) Almir Da Fonseca will be teaching a class at the CIA on Brazilian cuisine. Almir is a chefinstructor at The Culinary Institute of America at Greystone. Chef Da Fonseca, a native of Brazil, studied culinary arts at the Senace Trade School in Rio. Chef Da Fonseca s culinary training includes an apprenticeship under the strict classical French teachings of Chef Jaques Arpi from Choron in the Southern French Region of France. He also studied Italian cuisine under the teachings of Chefs Enzo Barbetti and Gisella Isidori of Sienna and Umbria Regions of Italy. After moving to Northern California he went on to gain experience as Executive Chef at Lucas Wharf Restaurant while also wroting a food column for a local newspaper. Chef Da Fonseca also owned and operated his own restaurant as well as Flavor Source Sauces and Catering Services, which he still owns. After selling his restaurant, Chef Da Fonseca became the Corporate Executive Chef for Marconi Conference Center, a Corporate Chef and Manager for Compass Group USA, and the Corporate Chef and Manager for Delaware North Companies. After 20 years in the industry, he began his teaching career at the California Culinary Academy in Chef Da Fonseca joined the CIA in 2007 where he has taught, participated in consulting projects, presented at CIA conferences and retreats, and presented on behalf of the CIA at many international culinary conferences. Chef Da Fonseca was recently recognized by the Brazilian government for his research on the culinary ingredients and traditions of Amazonian Brazil. (Napa Valley, CA)

4 Christie Dufault, ACWP, will be leading the wine tasting classes at the CIA. Christie is a wine and beverage instructor at The Culinary Institute of America at Greystone, and an awardwinning sommelier. Since her mid-teens, Dufault has taken yearly sojourns in France where she has studied, worked, and traveled. She has a native's grasp of the language. For many years she led tours for Butterfield & Robinson through the country's premier wine regions. Dufault's encyclopedic wine knowledge has grown steadily since her early years. Her first job out of college, in a respected Boston wine shop, led her to seek work as a sommelier. Her career highlights include: working as wine director of the Marker restaurant in Philadelphia's Adams-Mark Hotel, where she created an excellent wine program and greatly expanded the cellar; serving as the wine director at at Restaurant Vincent Guerithault, where she received the Wine Spectator Best of Award of Excellence; serving as the first wine director for Bacar, a wine-driven restaurant in San Francisco; and serving as the wine director at GARY DANKO, one of the top-rated San Francisco fine dining restaurants. Not long after arrriving at GARY DANKO, she was awarded Wine Spectator magazine's highest honor, The Grand Award. (Napa Valley, CA) Naomi Kakiuchi, RD, CD, CCP, will be teaching a class on Saturday morning at the Embassy Suites on the art of Japanese vegetable cookery. Naomi specializes in inspiring community and culture through Asian cooking. A registered dietitian, Certified Culinary Professional of the International Association of Culinary Professionals, and popular culinary educator, Naomi combines food and fun with nutrition tidbits for a well-rounded learning experience.

5 Detailed Schedule Thursday, March 24 4:30 p.m. Registration 5:30 p.m. Reception & Sponsor Exhibits 7:00 p.m. Reception Concludes & Exhibits Close Workshop attendees can enjoy dinner on their own in Napa Valley. Friday, March 25 7:00 a.m. Breakfast Buffet 8:15a.m. Depart for the CIA Attendees will provide their own transportation. 8:45 a.m. Arrive at the CIA 2555 Main Street, St. Helena, CA Morning Schedule for Group A 8:55 a.m. Report to CIA Teaching Kitchens (3 rd floor) 9:00 a.m. Team Orientation Meetings with CIA Chef-Instructors 9:30 a.m. Hands-on Culinary Production Begins Note that refreshments will be available for attendees during this time. 12:15 p.m. Finished Dishes Delivered to Buffet for Lunch Morning Schedule for Group B 8:55 a.m. Report to the Ecolab Theater (1 st floor) 9:00 a.m. Ingredients, Cooking Techniques, and Culinary Traditions of Brazil and the Amazon Instructor: Almir Da Fonseca (CIA) 10:00 a.m. Rustic Family Cooking from Italy s Undiscovered South Instructor: Rosetta Cosentino (Cooking Instructor, Author of My Calabria) 11:00 a.m. Break 11:30 a.m. The World of Wine: A Guided Tasting Instructor: Christie Dufault, ACWP 12:30 p.m. World Cuisines Lunch Buffet Based on Team A s Morning Production CIA Teaching Kitchens (3 rd floor)

6 1:30 p.m. Lunch Concludes, Time to Shop in CIA Campus Store or Enjoy a Walk on the Campus Grounds Note that workshop attendees can receive a 10% discount on most items in the CIA Campus Store. Afternoon Schedule for Group A 1:55 a.m. Report to the Ecolab Theater (1 st floor) 2:00 p.m. Ingredients, Cooking Techniques, and Culinary Traditions of Brazil and the Amazon Instructor: Almir Da Fonseca (CIA) 3:00 p.m. Rustic Family Cooking from Italy s Undiscovered South Instructor: Rosetta Cosentino (Cooking Instructor, Author of My Calabria) 4:00 p.m. Break 4:30 p.m. The World of Wine: A Guided Tasting Instructor: Christie Dufault, ACWP Afternoon Schedule for Group B 1:55 p.m. Report to CIA Teaching Kitchens (3 rd floor) 2:00 p.m. Team Orientation Meetings with CIA Chef-Instructors 2:30 p.m. Hands-on Culinary Production Begins Note that refreshments will be available for attendees during this time. 5:15 p.m. Finished Dishes Delivered to Buffet for Lunch 5:30 p.m. World Cuisines Light Dinner Buffet Based on Team B s Afternoon Production CIA Teaching Kitchens (3 rd floor) 6:30 p.m. Dinner Concludes, Attendees Depart Saturday, March 25 8:00 a.m. Breakfast Buffet 9:00 a.m. Platinum Sponsor Presentation #1, title TBD Speaker: TBD 10:00 a.m. Platinum Sponsor Presentation #2, title TBD Speaker: TBD 11:00 a.m. Break 11:15 a.m. The Art of Japanese Vegetables Presenter: Naomi Kakiuchi, RD, CD, CCP 12:15 p.m. Workshop Concludes, Attendees Free to Enjoy Shopping, Dining, and Wine Tasting in the Napa Valley!