At the special, limited-space educational program, to be held on March 1, 2015 prior to C&RB’s Chef to Chef Conference in Savannah, Ga., club chefs can learn secrets for how to design healthier menus and lower food costs while providing fresh and flavorful fare.
A special opportunity has been arranged for attendees of Club & Resort Business’ Seventh Annual Chef to Chef Conference, which will be held March 1-3, 2015 at the Westin Savannah Harbor Golf Resort & Spa in Savannah, Ga.
On a first-come, limited-space basis, 70 Conference registrants will be able to attend an exclusive class on “Culinary Medicine,” conducted by Leah Sarris, Program Director of the Goldring Center for Culinary Medicine at Tulane University’s School of Medicine in New Orleans, and Walter Zuromski, CEC, CCE, President of the Chef Services Group in Lincoln, R.I. and founding member of the Research Chefs Association.
At the special class, which will be held from 10 AM to 1 PM EST on Sunday, March 1, the select group will participate in a presentation during which they will:
- Learn how to design menus featuring innovative gluten-free options.
- Get secrets on how to make sugar-free desserts.
- Collect new ideas they can take back to their clubs for fresh and flavorful dishes with low-fat and heart-healthy results.
- Gather valuable data and insight—with myths separated from truths—on obesity and other health-related issues and how the proper culinary approach can help promote member and guest wellness without sacrificing taste and satisfaction.
- Get tips for how to lower food costs by substituting more healthful and readily available natural ingredients.
The class will include demonstrations for preparation of a lunch menu (which will then be served to all participants at the end of the class) that will include these dishes:
Soup and Salad Appetizer
Vertical Tasting of a White Bean and Pumpkin Cappuccino with Arugula, Endive and Crispy Chickpeas
Soup – thickened with a heat-treated starch, GMO-Free, Gluten-Free – Topped with a Ginger, Maple Foam
Ruby Red Grapefruit Dressing for the salad with Toasted Pumpkin Seeds and Crumbled Gorgonzola
Savory Chicken Breast Stuffed with Wild Mushrooms and Vegetables with Celeriac Sauce
Roasted Heirloom Beets with a Citrus Honey Glaze
Broccoli Slaw tossed in a Yogurt Dressing
Warm Yukon Gold & Sweet Potato Salad
Peanut Butter & Jelly Pannacotta
Goatmilk Pannacotta, Red Wine and Muscadine Grape Jelly, Homemade Granola, Peanut Dust
The cost for attending the “Culinary Medicine” class is $200.
To register for the class, go to https://www.eventbrite.com/e/culinary-medicine-2015-chef-to-chef-conference-special-event-tickets-14750654605
Visit www.CheftoChefConference.com for other Chef to Chef 2015 agenda details and registration information for the full Conference.
A 5% early-bird discount is available for Conference registrations received before December 31, 2014, and additional discounts are available for attendees of previous Conferences and for multiple attendees from the same club or resort property or management company.
And for the third straight year, registrations completed by the end of 2014 will be eligible for a drawing to win a 36-inch gas grill from Crown Verity, the Brantford, Ontario-based manufacturer.
Club & Resort Business’ Chef to Chef Conference is devoted exclusively to the special needs of club and resort food and beverage operations. The conference agenda is designed by practicing club chefs, to assure that it will be of practical use for attendees from the food-and-beverage management teams at private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.
Attendees of the Chef to Chef Conference are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing education credits.