While C&RB’s 2015 Chef to Chef Conference in Savannah is a sellout (a waiting list has been formed), space still remains for the special class, “Retooling Your Menu with Culinary Nutrition,” that will be held on Sunday morning, March 1.
Club & Resort Business’ 2015 Chef to Chef Conference, to be held at The Westin Savannah Harbor Golf Resort & Spa March 1-3, has become a sellout and a waiting list has been formed. But space still remains for the special “Culinary Medicine” class that will be held on Sunday morning, March 1, from 10 AM to 1 PM. The class has a separate registration fee ($200) and is not limited to those who have registered for the full Conference.
The Culinary Medicine class will be 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. Those attending the class 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 and by being more economical with portion and serving sizes (with little or no loss in diner satisfaction).
- Learn how to make the most of the nutritional attributes of nine key menu components: Vegetables, legumes, fruits and nuts, cereals and whole grains, fish, oils and fats, dairy, meats and alcohol (which is part of the Mediterranean diet).
- Get suggestions for new marketing approaches that avoid the stigmas attached to “healthy” foods.
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
Main Course
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
Dessert
Peanut Butter & Jelly Pannacotta
Goatmilk Pannacotta, Red Wine and Muscadine Grape Jelly, Homemade Granola, Peanut Dust
To register for “Culinary Medicine,” go to www.CheftoChefConference.com and click on Register for Culinary Medicine Event at the top left of the home page.
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