FS2016 - Program - Flavor PDF

THE GREYSTONE
FLAVOR 2016
S U M M I T
M A R C H 9 - 1 1
N A PA VA L L E Y
The Art of Flavor in the World of
High-Volume, High-Quality Dining
#CIAFS
Copyright ® 2016
The Culinary Institute of America
All Rights Reserved
This course guide was developed using the resources of The Culinary Institute of America.
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.
TABLE OF CONTENTS
PROGRAM OVERVIEW .........................................................................................................................................1
PROGRAM SCHEDULE ..........................................................................................................................................2
ADVISORY COUNCIL MEMBERS.......................................................................................................................7
SOCIAL MEDIA INFORMATION ........................................................................................................................8
PRESENTER BIOGRAPHIES .................................................................................................................................9
SPONSOR COMPANY BIOGRAPHIES ............................................................................................................ 17
WEDNESDAY, MARCH 9TH ................................................................................................................................. 21
REGISTRATION AND REFRESHMENTS..................................................................................................................... 22

OPENING RECEPTION AND TASTING: THE GREAT FLAVOR EXPERIENCE............................................................ 27
THURSDAY, MARCH 10TH ................................................................................................................................... 57
NAPA VALLEY BREAKFAST .................................................................................................................................... 58

CULINARY DEMONSTRATION RECIPES .................................................................................................................. 70
NETWORKING BREAK ............................................................................................................................................. 74
WALK AROUND TASTING LUNCH ......................................................................................................................... 77
NETWORKING BREAK ............................................................................................................................................. 98
CULINARY DEMONSTRATIONS............................................................................................................................. 102
WALK AROUND RECEPTION ................................................................................................................................ 105
FRIDAY, MARCH 11TH ........................................................................................................................................ 115
NAPA VALLEY BREAKFAST .................................................................................................................................. 116

CULINARY DEMONSTRATIONS............................................................................................................................. 130
FAMILY STYLE LUNCH ......................................................................................................................................... 142
RECIPE INDEX ...................................................................................................................................................... 158

PROGRAM OVERVIEW
Throughout quality-focused, volume foodservice, American menus and the American dining
experience are undergoing a revolution in flavor. As never before, diners are expressing an
interest in freshness, world cuisines and authenticity, flavor experimentation, and new menu
formats and dining concepts.
The Greystone Flavor Summit, now in its 10th edition, brings together each year a select group
of top food and beverage directors, corporate and executive chefs, and other experts in
American foodservice to explore, discuss, and taste their way through a stimulating, critical set
of hospitality and related kitchen and dining management issues.
AUDIENCE
The 2016 invitational leadership retreat welcomes as its core audience 35 to 40 talented
individuals drawn from the following sectors:
• Hotels, Resorts, Casinos, and Cruise Lines—corporate chefs, corporate food and beverage
directors, and corporate vice presidents, as well as food and beverage directors and
executive chefs from some of our country’s largest, most significant properties
• Chain/Multi-Unit Restaurants—vice presidents of food and beverage, corporate chefs, and
R&D chefs in the mid and upper tiers of this sector
• Non-Commercial Volume Foodservice—vice presidents of food and beverage, corporate
chefs, and senior-level R&D chefs
PROGRAM THEMES
Thematically, Flavor Summit sessions and seminars will explore the following topics,
highlighting menu R& D, product selection and purchasing, innovation in kitchen and dining
operations, beverage management, and marketing to help the audience stand out in a crowded
world and appeal to customers from Boomers to Millennials:
• Developing unique brand identities and long-term business strategies

• Designing sustainable kitchens, bars, and menus and using technology to do so
• Volume fine dining: inventing the next great flavor experience and setting
• Flavors in context: trends in the savory and the pastry kitchens
• Spirits and wines: trends in drinkable pleasures, including sustainability considerations and
Millennial tastes
• Trends in menu wording
Greystone Flavor Summit 1 THE CULINARY INSTITUTE OF AMERICA®

MARCH 2016 JOIN THE CONVERSATION ONLINE AT #CIAFS
PROGRAM SCHEDULE
Unless otherwise indicated, all sessions take place in the Ecolab Theater (1st Floor).
WEDNESDAY, MARCH 9
3:30 PM Registration and Refreshments
Atrium (1st Floor)
4 PM Welcome and Introductions

Speaker: Greg Drescher (CIA)
4:15 PM General Session

Creating a Sustainable Bar—and Bar Program: Strategies That Craft Stories
Introduction: Anne E. McBride (CIA)
Presenter: Jennifer Colliau (The Interval, San Francisco, CA)
5 PM Keynote Session
The Times They Are a Changin': The Future of Hospitality According to Hugh
Introduction: Jackie Chi (CIA)
Presenter: Hugh Acheson (Five & Ten, The National, Empire State South,
Atlanta, GA)

The Trend is to Blend
Introduction: Steve Solomon (The Mushroom Council, Chicago, IL)
Presenter: Pam Smith (PS 4 Health, Orlando, FL)
Sponsored by The Mushroom Council
6:15 PM Opening Reception and Tasting

The Great Flavor Experience
Herb Terrace
Sponsored by National Pork Board, The Mushroom Council, B&W Quality
Growers, Chobani, and Smithfield Farmland Foodservice Group
7:15 PM Reception Concludes, Program Ends for the Evening

Participants on their own for dinner to enjoy Napa Valley’s great restaurants.

THURSDAY, MARCH 10
8 AM Visit to the CIA Student Farm at Charles Krug Winery
Charles Krug Winery, 2800 Main Street, St. Helena, CA
Presenters: Larry Forgione, Matt Gunn, and the students of the CIA’s farm-to-
table program
Participants should go to the Charles Krug Winery in their own vehicles for this farm-to-
table session, after which we will all proceed to the CIA at Greystone to enjoy breakfast.
8:45 AM Napa Valley Breakfast

Teaching Kitchen (3rd Floor)
9:15 AM General Session

Grass-Fed Beef that Makes the Grade
Introduction: Catherine Golding (Meat & Livestock Australia, Washington,
D.C.)
Presenters: Dave Pethick (Murdoch University, Perth, Western Australia)
Thomas Horner (JW Marriott Desert Springs Resort & Spa, Palm
Desert, CA)
Sponsored by True Aussie Beef & Lamb
10 AM Networking Break
Berns Area (1st Floor)
Sponsored by Wonderful Almonds & Pistachios / Wonderful Citrus / POM
Wonderful
10:30 AM General Session

Developing a Culinary Identity for Your Brand
Presenter: Leora Halpern Lanz (LHL Communications, Boston, MA)
11 AM General Session
The Future of Hospitality: A Long-Term Business Perspective
Presenter: R. Mark Woodworth (PKF Hospitality Research, Atlanta, GA)
12 PM General Session
Do Dishes Need to be Instagrammable? And How to Make Them So
Presenter: Roxanne Webber (ChefsFeed, San Francisco, CA)
12:30 PM Walk-Around Sponsor Exchange Lunch

Vintners Hall of Fame Historic Barrel Room (2nd Floor)
Featuring the Bronze and Copper Sponsors

1:30 PM Social Media Challenge
Time to put to use the tips you learned in the final morning session! You will be broken
into small teams and can choose dishes and tableware from the walk-around lunch. Find
a location on campus and style your dish so as to make for the most compelling social
media content possible. Take a photo and upload it to Instagram or Twitter with the
hashtag #CIAFSChallenge, tagging your team members and @CIALeadership. Category
winner(s) will be announced at 2:45 p.m.
2 PM General Session/Wine Tasting

The New French Wines: Appealing to a New Generation of Drinkers
Presenter: Jon Bonné (Contributor, San Francisco Chronicle, New York, NY)

Results of Social Media Challenge
Moderators: Anne E. McBride and Jackie Chi (CIA)
Judges: Chef’s Feed
3:15 PM Networking Break

Sponsored by Kikkoman Sales USA

Can We Please Them All? Taste Preferences Among Millennials
Presenter: Eve Turow Paul (Author, New York, NY)
4:30 PM General Session/ Culinary Demonstration

Passionate Farms, Passionate Kitchens: Perfecting the Synergy Between
Growing and Cooking Ingredients
Introduction: Tara Adams (Certified Angus Beef, Massillon, OH)
Presenters: Josh Moore (Volare Italian Ristorante, Louisville, KY)
David Dal Porto (Dal Porto Livestock & Ironhouse Cattle Co.,
Oakley, CA)
Sponsored by The Certified Angus Beef® Brand
5:15 PM Reception
Herb Terrace
Sponsored by The Certified Angus Beef® Brand, Barilla America, Libbey
Foodservice, and The Perfect Purée of Napa Valley
6:15 PM Reception Concludes

FRIDAY, MARCH 11
8:30 AM Napa Valley Breakfast
Teaching Kitchen (3rd Floor)
9 AM General Session
Designing for Tomorrow: What Technology Can Do for Sustainable Kitchens
Presenter: Amin Delagah (Fisher-Nickel Inc., San Francisco, CA)
9:45 AM General Session with Audience Discussion

How Do You Use Mobile Technology to Stand Out in a Crowded World?
Presenter: Grant Martin (Skift, San Francisco, CA)
10:45 AM Networking Break

Sponsored by Driscoll's and Richard Ginori 1735
11:15 AM General Session/ Culinary Demonstration

The Crowd Pleaser: Creating Menu Items for Millennials to Boomers
Introduction: Stephen Gerike (National Pork Board, Church Hill, MD)
Presenters: Angela & Seth Raynor (Boarding House & The Pearl,
Nantucket, MA)
Sponsored by National Pork Board
12 PM Family-Style Lunch
Vintners Hall of Fame Historic Barrel Room (2nd Floor)
Sponsored by National Pork Board and Steelite International America
1 PM General Session/Pastry Tasting

Creating Impactful Desserts that Tell a Story
Presenter: Sal Martone (Joel Robuchon at MGM Grand, Las Vegas, NV)

Design: Emotion of the Senses
Introduction: John Miles (Steelite International America, New Castle, PA)
Presenter: Rene Ozorio (Rene Ozorio, Paris, France)
Sponsored by Steelite International America
2:15 PM Student Networking Break

Attendees and CIA students will have an opportunity to meet and discuss career
opportunities in the hospitality industry.

2:45 PM General Session/Culinary Demonstration
Filipino Flavors: New Ideas for Bar Menus
Presenter: King Phojanakong ‘98 (Kuma Inn and Tito King’s Kitchen,
New York, NY)

Are Farm Names Still Important? Trends in Menu Labeling
Presenter: Randy Lopez (Synergy Restaurant Consultants,
Newport Beach, CA)
3:45 PM Final Remarks
4 PM Closing Reception
Outdoor Live Fire Kitchen (south end of Herb Terrace)
Sponsored by The Certified Angus Beef® Brand, The Mushroom Council,
Steelite International America, True Aussie Beef & Lamb, B&W Quality
Growers, Chobani, and Smithfield Farmland Foodservice Group
5 PM Summit Concludes

ADVISORY COUNCIL MEMBERS
Brinker International - Maggiano's: Keith Brunell, Senior Director of Culinary
Delaware North: Gerald Gadsden, VP of Hospitality Services, Gaming Division
Entertainment Cruises: Lars Kristiansen, VP of Food & Beverage
Hilton: Marc Ehrler, Corporate Chef Americas
Hyatt: Susan Terry, VP of Culinary Operations
Intercontinental: Jean-Pierre Etcheberrigaray, VP of Food & Beverage, The Americas
Landry’s: Scott Marshall, VP & COO
Marriott: Brad Nelson ‘84, VP, Culinary and Corporate Chefs
Ritz Carlton: Rainer Zinngrebe, Corporate Chef/Vice President of Culinary
Starwood: Achim Lenders, VP, Global Food & Beverage
Tavistock Restaurants: Steve Byrne, VP Culinary Operations
The Venetian & Palazzo: Sebastien Silvestri, VP of Food & Beverages
Walt Disney Company: Jean-Marie Clement, Director Food & Beverage Concept and
Development

SOCIAL MEDIA INFORMATION
Follow the Greystone Flavor Summit’s Presenters
on Twitter and Join the Conversation Online #CIAFS
CIA Industry Leadership @CIALeadership
Hugh Acheson @hughacheson Anne E. McBride @annemcbride

Jon Bonné @jbonne Joshua Moore @volarelou
Jacquelyn Chi @jaxiecracks King Phojanakong
Jennifer Colliau @smallhandfoods @kumainn_uminom
Larry Forgione ’74 @ciaconservatory Seth and Angela Raynor
Matt Gunn @ciaconservatory @pearlnantucket
Leora Lenz @leoralanz2 Pam Smith, RD @pamsmithrd
Grant Martin @grantkmartin Eve Turow Paul @eveturow
Salvatore Martone @robuchonlv Roxanne Weber @chefsfeed

PRESENTER BIOGRAPHIES
HUGH ACHESON is a chef and food writer. He is the co-owner of the Athens, Georgia,
restaurants 5&10 and The National, the Atlanta restaurant Empire State South and coffee shop
Spiller Park Coffee, and the Savannah restaurant The Florence. His cookbook, A NEW TURN in the
SOUTH won the award for Best Cookbook in the field of “American Cooking” by the James
Beard Foundation in 2012. His second cookbook is PICK a PICKLE, and his third, THE BROAD
FORK, was released in the spring of 2015. Food & Wine Magazine named him Best New Chef way
back in 2002 and the James Beard Foundation awarded him Best Chef Southeast in 2012. Hugh
competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9, 10,
11, 12, and 13. His thoughts about Canada, college football, crappy television, current events,
politics, and old Far Side comics can be found on Twitter. @hughacheson (Athens, GA)
JON BONNÉ has become over the past decade one of the most influential and widely-
read American voices on wine. He is currently senior contributing editor for Punch
and contributing editor and wine columnist at the San Francisco Chronicle, where for more than
eight years he was wine editor. Jon is the author of The New California Wine (Ten Speed Press),
which won the Roederer International Wine Book of the Year. He is currently working on a new
book, The New French Wine. He is also the wine expert for JetBlue Airways’ on-board Mint
experience. Previously, Jon was the lifestyle editor and wine columnist for MSNBC, the wine
columnist for Seattle magazine, and has written about wine for such top publications as Saveur,
Food & Wine, and the Art of Eating. For several years he served as the U.S. Chair of the Decanter
World Wine Awards. His work in wine and food journalism has won numerous awards,
including two James Beard Foundation awards for his work at the Chronicle and repeated
accolades from the Association of Food Journalists. (New York, NY) @jbonne
JACQUELYN CHI is associate director for programs and special projects for the Strategic
Initiatives Group at The Culinary Institute of America (CIA). In this role, Jacquelyn supports
program planning for the college’s annual thought leadership conferences and initiatives, and
oversees the Appetites + Innovation National Leadership Collaborative for Retail Foodservice
(A+I). Launched in 2015, A+I aims to advance culinary excellence, health and wellness,
sustainability, and cultures of innovation in retail food service. In 2013, Jacquelyn project-
managed the CIA’s first mobile app for its flagship Worlds of Flavor® International Conference
and Festival, which won the 2013 Cvent Plannie Award for “Best Use of a Mobile App.” Prior to
joining the CIA, Jacquelyn earned her master’s degree in international communication from
American University, where she researched food as a tool of public diplomacy, and the social
construction of authenticity in foreign eating experiences. She has also served as photographer
and videographer for a Turkish coffee truck diplomacy project; managed social media for a
start-up food company; and worked in a chocolate factory. Jacquelyn holds a bachelor’s degree
in radio-television-film from Northwestern University. (St. Helena, CA) @jaxiecracks

JENNIFER COLLIAU is known as a true craftswoman, recognized for her extensive historical
knowledge and precise, scientific approach to cocktail creation. Educated as a woodworker with
a BFA in wood/furniture from California College of the Arts, Jennifer has attracted acclaim by
bringing the same exacting attention, workmanship, and skill to San Francisco's best bars for
over a decade, including Hard Water and The Slanted Door. She is the entrepreneur behind
Small Hand Foods, a line of hand-crafted, high-quality cocktail syrups that are the fruit of her
extensive research and experimentation. She is also known for conceptualizing, constructing,
and managing the highly successful and much written-about bar, The Interval, which features
her original beverage program. Jennifer currently oversees both the beverage program at The
Interval and the development of the bar program for the sustainability-focused restaurant The
Perennial. She also oversees production at Small Hand Foods, and continues to handle the raw
ingredients for her syrups personally. She is often called upon to share her knowledge as a
consultant and speaker and is renowned for being both a source of information and an
innovator in providing wonderful products and cocktails. The Interval has been consistently
recognized for offering “impeccable” cocktails in an approachable, unique space. Jennifer’s
focus on hospitality and her thoughtful bar program have attracted considerable acclaim from a
wide array of clientele, garnering The Interval spots on top cocktail bar lists from major
publications. Jennifer and her work have been featured in outlets such as WIRED, Eater, The
Wall Street Journal, GQ, Forbes, and The New York Times. (Berkeley, CA) @smallhandfoods
DAVID DAL PORTO, a northern California native, raises purebred and commercial Angus
cattle on his ranch near Oakley and Brentwood. A graduate of Chico State University with a
degree in agriculture business management, David is a lifer in the cattle business, having
purchased his first registered-Angus calf when he was 9 years old. He has stayed on the cutting
edge of genetic evaluation and implementing new technologies. From the collection of weights
and carcass data to ultrasound to DNA, David has firsthand experience at every level in the
evolution of performance information and how to apply it. He complements that knowledge
with a management background developed from his experience in the most overregulated and
one of the highest-resource-cost areas of the country. Over his career, David has served as the
president of Contra Costa/Alameda County (CCAC) Cattlemen’s Association and has chaired
various committees for the California Cattlemen’s Association (CCA). In 2001 he was
recognized as Seedstock Producer of the Year by the California Beef Cattle Improvement
Association (CBCIA), and he was the CCAC Cattleman of the Year in 1992. (Oakley, CA)
AMIN DELAGAH is a research engineer at the PG&E Food Service Technology Center, an
unbiased research facility that focuses specifically on commercial foodservice applications. He
has been at the center for eight years and currently focuses most of his efforts on hot water
systems and dishroom field research and technical outreach. He is the chair of the handbook
subcommittee on Service Water Heating at ASHRAE and also wrote a design guide on "Energy
Efficient Heating, Delivery and Use.” Amin maintains a close working relationship with many
water heater and commercial dishwasher manufacturers, water heating experts, plan checkers,
and plumbing professionals. He has been a leading advocate for the development and
promotion of high-efficiency commercial water heaters, optimized distribution systems and
advanced dishwashers with integrated heat recovery. (San Ramon, CA)

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 18th 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 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. (St. Helena, CA) @CIAleadership
LARRY FORGIONE ’74 is the culinary director and co-founder of the Conservatory for
American Food at The Culinary Institute of America (CIA) at Greystone. Larry, hailed as “the
godfather” of American cuisine, is responsible for changing the way Americans eat today by
embracing the virtues of our national cuisine and using only seasonal, local ingredients,
beginning the entire Farm-to-Table movement. After graduating from The Culinary Institute of
America and then working in some of the best kitchens in Europe and America, Larry opened
An American Place in 1983, earning three stars from the New York Times. The CIA has named
him Chef of the Year and the James Beard Foundation honored him with the award America’s
Best Chef in 1993. His American Place cookbook was also honored with a James Beard award for
Best American Cookbook in 1996. Larry’s accomplishments have also been recognized by
numerous publications, including Life Magazine, which named him one of the “50 Most
Influential Baby Boomers.” Larry has provided his unique expertise in culinary consulting for
numerous hotels and restaurant groups. (St. Helena, CA) @CIAConservatory
MATT GUNN is the farm manager at The Culinary Institute of America (CIA) at Greystone. He
is responsible for all functions of the college’s four-acre farm, including propagation,
cultivation, crop planning, soil health, harvest, and student coordination and education; he also
oversees the herb terrace on the Greystone campus. Before joining the CIA in 2014, Matt was an
assistant grower at Oakhill Farm in Sonoma, California. He worked for Bob Cannard at
Cannard Farm in Sonoma, which provides produce to Chez Panisse, and studied under well-
respected agronomist Bob Shaffer at Kona Keei Farm in Honaunau, Hawaii. During his career
he also worked at Muleheart Farm and Green String Farm in Petaluma, California and was a
volunteer with World Wide Opportunities on Organic Farms in Argentina and Washington
State. Matt holds a bachelor of arts’ degree in literature/writing from the University of
California, San Diego. He has served as an Americorps volunteer with the Conservations Corps
North Bay, where he also was a crew leader for the Sonoma County Youth Ecology Corps.
(St. Helena, CA) @CIAConservatory

THOMAS HORNER has been the executive chef of JW Marriott Desert Springs Resort & Spa in
Palm Desert since 2014, overseeing all culinary operations in the resort. There, he sources the
highest quality, local ingredients while learning micro-, vertical-, and aquaponic-farming
techniques to grow culinary sustainability in the food and beverage world. He first moved to
California in 1999 to work at the JW Marriott Desert Springs Resort & Spa in Palm Desert —
first as sous chef, then as chef of Ristorante Tuscany. The restaurant received the Golden Scepter
Award from Southern California Restaurant Writers Association for being one of the best
restaurants in Southern California. He was featured as a guest chef at the James Beard House
and recognized as one of the best chefs in the Coachella Valley by Palm Springs Life. In 2004, he
left the desert and helped open the JW Marriott Grande Lakes, a 1000-room JW Marriott and
584-room Ritz-Carlton on 500 acres at the headwaters to the Everglades in Orlando, Florida. He
held positions of tournant chef, senior sous chef, senior banquet chef, and executive sous chef,
where he oversaw 150 culinarians and the annual sales of 52 million in food and beverage.
During his time, he won the Telly Award for his pasta making skills on the Signature Chefs of
Orlando Podcast. In 2010, Horner and his family moved to Seattle. As executive chef of the
Seattle Waterfront Marriott, he oversaw all culinary operations and helped create the Hook &
Plow concept, based on local and sustainable cuisine. It was here where he was asked to join
Marriott’s Culinary Council representing the culinary teams in all the Marriott-branded hotels
in the Pacific Northwest. (Palm Desert, CA)
LEORA LANZ is the president of LHL Communications, a marketing communications

consultancy specializing in content creation and branding for hospitality entities including
hotels, hospitality management and advisory companies, hotel and regional hospitality
investment conferences, leisure experiences, and more. She is also a full-time lecturer at Boston
University’s School of Hospitality Administration. Prior to establishing LHL in April 2014,
Leora worked for 15 years as the global director of marketing & communications for HVS, the
leading international hospitality consulting and services firm. She was responsible for
overseeing the internal and external marketing communications for the organization’s
multitude of offices, services, conferences, and articles and research. She directed the firm’s
global business teams for marketing and communications, graphic standards, internal
communications, social media, conference branding, and market connections annual event. She
also managed and edited the firm’s weekly newsletter, the Global Hospitality Report.
Simultaneously, Leora directed HVS’s sales & marketing division, working directly with a
myriad of hotel properties and companies, hospitality related services, and other entertainment
and recreational venues to provide strategic planning, innovative sales training and action
planning, social media marketing and publicity, and big-picture branding consultancy. Before
joining HVS she was director of public relations for ITT Sheraton Hotels of New York for 10
years and director of public relations for the Boston CVB for five years. Her numerous articles
have been published in various industry publications. (Huntington Station, NY) @LeoraLanz2

RANDY LOPEZ, with more 20 years in marketing and advertising, is known as a creative
thinker and brand visionary. He has held marketing executive leadership roles in brands such
as TGI Friday’s, Arnold Palmer Golf Management, Buca di Beppo and Del Taco. On the
advertising agency side, he has developed brand strategies and led the account teams for such
clients as Toshiba Medical, Tommy Bahama, Robbins Bros., Coco's, Acapulco Restaurants, and
Wolfgang Puck. More than a traditional marketing practitioner, Randy’s operations background
allows him to understand the specific challenges individual restaurants face as well as the
strategic resources needed to grow the global brand. He is also the founder of JaKE, a restaurant
industry marketing and PR agency that creates innovative local store marketing strategies and
tactics to drive traffic and build brand affinity. He is currently a board member for the
California Restaurant Association-Orange County Chapter, Ophelia’s Jump Theatre and the
Colon Cancer Coalition. (Newport Beach, CA)
GRANT MARTIN is the business travel editor of Skift and a product manager at Avegant.
With a degree in materials science and a career split between engineering and media, Grant
spends his time between small business development and writing about business travel and
technology. He is currently based in San Francisco and his favorite airport lounge is in Istanbul.
(San Francisco, CA) @grantkmartin
SALVATORE MARTONE has been the executive pastry chef at Joël Robuchon Restaurant
(three Michelin stars) and L'Atelier de Joel Robuchon (one Michelin star) at MGM Grand Las
Vegas since May 2013, where he previously worked as executive pastry sous-chef between 2005
and 2008. While living in New York City, he was the pastry chef at the Four Seasons Hotel
beginning May 2010, overseeing L'Atelier de Joel Robuchon (two Michelin stars). During this
time he was awarded first prize at the Starchef International Pastry Competition (2011). Prior to
that, he was the executive pastry chef at The Ojai Valley Inn and Spa in Ojai, California (April
2008), and was also part of the opening team at the Wynn Hotel in Las Vegas (2005). Salvatore
began his education at the School of Culinary Arts in Naples, Italy (1986-1991). He later
attended a Masterclass program at l’Etoile in Venice, Italy (2001). Wanting to round out his
pastry knowledge, he attended The French Pastry School: Art de La Patisserie in Chicago,
Illinois (2004). Periodically, he furthers his education with classes from those who are masters in
their fields, and also teaches classes at renown culinary schools in the USA. In 2015, Dessert
Professionals named Salvatore one of the Top 10 Pastry Chefs in America. He also was one of the
nominees for the 2015 James Beard award for best pastry chef. (Las Vegas, NV) @RobuchonLV
ANNE E. MCBRIDE is the culinary program and editorial director for strategic initiatives at
The Culinary Institute of America (CIA), where her responsibilities include leading the
programming for the Worlds of Flavor® International Conference & Festival. She is the co-
author of six books, including Les Petits Sweets (September 2016); three cookbooks with famed
pastry chef François Payard; and Culinary Careers: How to Get Your Dream Job in Food. Anne is
working towards a PhD in food studies at New York University, where she also teaches and is
the director of the Experimental Cuisine Collective, a multidisciplinary working group with
more than 2500 members. She regularly writes on topics related to professional and
experimental cooking, including contributions to Food Arts, Plate, Gastronomica, Savoring Gotham,
the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She sits on
the board of the Association for the Study of Food and Society and on the James Beard
Foundation Awards Committee, is a past board member of the

New York Women’s Culinary Alliance and The Culinary Trust, and is a judge for the James
Beard cookbook awards. A native of Switzerland, she received a degree in journalism from the
University of Louisiana at Lafayette. (North Plainfield, NJ) @annemcbride
JOSHUA MOORE, one of the most visible chefs in the up-and-coming Louisville culinary
scene, has been executive chef and executive pastry chef at Volare Italian Ristorante since 2006,
becoming a partner in the fine dining restaurant in 2008. A Louisville native who came up in
one of the city’s oldest and best known Italian restaurants, Vincenzo’s, Joshua seeks to meld
traditional Italian flavors and cooking techniques with ingredients that make his dishes truly
southern. His passion for fresh, local ingredients is evident in his cuisine. In fact, when he’s not
in the kitchen, he spends time on his 10-acre working farm, where he personally grows and
harvests a huge majority of the seasonal vegetables and fruits that appear in dishes on his
Volare menu. Joshua’s success has taken him to New York City’s James Beard House for a
special dinner in 2013, and he can be seen currently in food and travel magazines nationwide as
the face of Kentucky Tourism advertisements. (Louisville, KY) @VolareLou
RENE OZORIO has a long history of design experience, having worked on tableware products
for Bernadaud, Nikko and Patra before establishing his own brand “Rene Ozorio.” With his
vision and design sensibilities, Rene has also worked with hotel chains such as Mandarin
Oriental, Shangri-La, The Peninsula, and Le Méridien as a stylist and design consultant. His
work extends to retail as well, having created highly successful dinnerware lines for major
international retail companies like Crate & Barrel (US), Marks & Spencer (UK), and Alinea
(France). The "Rene Ozorio" brand is first about shape and secondly about creating an overall
visual experience for dining, whether it’s causal or haute cuisine. (Paris, France)
DAVE PETHICK is a biochemistry and nutrition professor in the School of Veterinary and Life
Sciences at Murdoch University in Perth, Australia. He is the director of the Centre for
Production Animal Research at Murdoch University and a member of the Meat Standards
Australia Beef and Sheepmeat Pathways committee. Dave is the son of a farming family and
was brought up in the Adelaide Hills on a mixed farming enterprise (beef, sheep, fruit) but
specialising in a stud Border Leicester operation. He trained in agricultural science at Adelaide
University and then completed his doctorate at Cambridge University in the United Kingdom.
Dave has worked in the farm animal industries for 35 years post graduation as a university
academic, researcher, teacher and Industry practitioner. His research focuses on the nutritional
biochemistry of muscle and fat in sheep and cattle. His work has involved investigations of
exercise in sheep, pregnancy toxaemia in sheep, marbling development in cattle and sheep,
dark cutting in beef and lamb, consumer determined eating quality of beef and sheep meats. He
has won numerous awards, including the International Meat Science Secretariat Millennium
prize in 2000 for contributions to the Meat Standards Australia Beef Grading system and the
Howard Yelland prize in 2005 for contributions to the Australian Beef Industry and fellowships
awarded by the Australian Society of Animal Production (2006), Australian Institute of
Agricultural Science and Technology (2006), French Meat Academy (2013) and the Nutrition
Society of Australia (2014). (Perth, Australia)

KING PHOJANAKONG ‘98 is at the forefront of the burgeoning Filipino food movement and
is the chef-owner of Kuma Inn and Tito King’s Kitchen at Jimmy’s 43, in New York City. King is
a NYC native whose culinary influences began at home with the inspirational cooking of his
Filipino mother and Thai father. Childhood summers spent in the Philippines furthered his
interest in the culinary world and instilled the importance of community and culture. He is also
the creator of the Bronx Hot Sauce, Rachael Ray’s self-proclaimed favorite hot sauce. King
received his formal culinary education from The Culinary Institute of America (CIA) and went
on to work with Daniel Boulud at Restaurant Daniel and David Bouley at the Danube. King
opened Kuma Inn in 2003 and Tito King’s Kitchen in 2015, both to critical and popular acclaim.
He has been featured in television programs including Cutthroat Kitchen, The Rachael Ray Show,
Food(ography), Selling New York and Mike Colameco’s Real Food. King was a presenter at CIA’s
Flavor, Quality and American Menus 2012, Worlds of Flavor 2013, and Worlds of Flavor 2015.
King has served as a consultant for a variety of organizations and companies including The
United Soybean Board and Campbell’s Soup Company. In 2014, he partnered with GrowNYC
and Small Axe Peppers to create The Bronx Hot Sauce. His recipe features serrano peppers that
were given as pepper plants to Bronx community gardens and purchased back at a premium
price at harvest. Proceeds go to programs that assist low-income communities in the Bronx.
(New York, NY) @kumainn_uminom
Husband-and-wife chef team SETH AND ANGELA RAYNOR graduated together from the
New England Culinary Institute in Montpelier, Vermont. After a brief stint in Chicago, they
returned to Nantucket, where they managed the kitchen and front-of-house at The Chanticleer
before opening their own restaurant, Boarding House, in 1992. Located in the heart of the
historic district, Boarding House has served the Nantucket fine dining scene for 24 years.
Serving seasonal menus featuring farm-to-table renditions of comfort country food from island
farms and local fisherman. The restaurant has been featured in Zagat, Frommer’s, and Boston
Magazine’s “Best of Boston” write-ups. Following the success of their first restaurant, the
Raynors opened The Pearl above Boarding House in 1998, offering modern coastal cuisine
inspired by Asian flavors and the Raynors’ off-season world travels. A must-taste island
favorite, The Pearl is also a critical darling. New England Travel & Life named it The Best Seafood
Restaurant in New England, it was showcased in Travel & Leisure and Boston Magazine, and it is
one of the highest rated restaurants in Zagat. In 2015, the Raynor’s received honorary doctorates
from Johnson & Wales, and Angela gave the commencement address.
(Nantucket, MA) @pearlnantucket
PAM SMITH, RD is the founding principal of Shaping America’s Plate. A culinary nutritionist,
food industry consultant, best-selling author, and radio host, Pam provides wellness coaching
to professional and corporate clients. These include executives and culinary development teams
at Darden Restaurants, Walt Disney World, Hyatt Hotels and Resorts, Cracker Barrel, and
Aramark Business Dining. She is co-creator of Bahama Breeze and Seasons 52, and develops
menus and recipes with a focus on Delicious Wellness—great food that is great for you. Pam is
the author of 14 published books and many articles and columns for magazines, newspapers
and websites. Her best-selling books include Eat Well-Live Well, Food for Life, The Healthy Living
Cookbook, The Energy Edge, The Smart Weigh—and her newest, When Your Hormones Go Haywire.
She is a frequent speaker for top corporations and associations, and has been the festival host

for all 17 years of the Epcot International Food and Wine Festival. She has hosted wellness
shows for Fox’s The Health Network, and her daily radio spot Living Well may be heard on
over 800 stations nationwide. (Orlando, FL) @PamSmithRD
EVE TUROW PAUL is the author of A Taste of Generation Yum: How the Millennial Generation's
Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food.
Publications around the world have written about the book, and radio and TV shows around
the world—in Spain, Australia, Canada and more—have dedicated airtime to the topic. In
Generation Yum, Eve investigates the driving forces behind the Millennial generation's obsession
with food. Today, she utilizes her four years of empirical research to advise Fortune 500
companies, start-ups and independent entrepreneurs on how to connect with and better serve
Millennials. Eve serves as the Millennial Expert in Residence for WPP. She formerly worked for
New York Times contributor and cookbook author Mark Bittman. Her writing has appeared in a
number of publications including The Chicago Tribune, Plate, Time Out New York, The Village
Voice, The Atlantic, Huffington Post, and more. (New York, NY) @EveTurow
ROXANNE WEBBER heads up the media division at ChefsFeed, where she is responsible for
overseeing all aspects of its digital content strategy and production. Her approach to the new
media landscape is unapologetically holistic, leveraging all platforms and skill sets at her
disposal to best tell unique stories. She is a believer in the power of strong reportage, and
conducts her team accordingly; as a seasoned video producer, she excels in the art of
documentary narratives. (San Francisco, CA) @chefsfeed
MARK WOODWORTH is president of PKF Hospitality Research, (PKF-HR), a CBRE

company. He has over 30 years of hospitality industry experience in both a consulting and
hands-on operational capacity. He is also a member of the executive committee of PKF
Consulting. Before forming PKF-HR in 1999 with Dr. Jack Corgel, Mark was a partner and
industry chairman of the Hospitality Industry Consulting practice for Coopers & Lybrand
L.L.P., and specialized in the lodging industry. Prior to that, he was a senior principal with
Laventhol & Horwath, where he focused on the hospitality industry and was responsible for all
lodging and real estate consulting services in the southeastern United States. Mark has
managed and conducted consulting assignments, involving both the public and private sectors,
throughout the U.S. He has worked for the industry’s leading lenders, developers, chains and
management companies and has dealt with all aspects of operations, development and
financing. Mark has been qualified as an expert and has testified in litigation and/or
bankruptcy matters in New York, Georgia, Alabama, South Carolina, Kentucky and Texas
regarding hospitality properties. He serves on the board of directors of the Atlanta Convention
& Visitors Bureau, the finance committee of the United Way of Metropolitan Atlanta, and
served for two terms on the Cornell University Council, an advisory group appointed by the
University Board of Trustees. He is a member of the Conference of Business Economists and
also completed a three-year term on the board of advisors for the Center for Hospitality
Research at Cornell University. Mark holds bachelor’s and master’s degrees from Cornell
University’s School of Hotel Administration. He also served on the faculty of the Center for
Professional Development at Cornell for 12 years, where he continues to guest lecture.
(Atlanta, GA)

SPONSOR COMPANY BIOGRAPHIES
B&W Quality Growers is a 140+ year young, family owned and operated farm, specializing in
the cultivation and preparation of some of Mother Nature’s most delicious and delicate baby
leaf specialties. Beginning with watercress in 1870, our family developed a reputation for world-
class quality that today includes wild baby arugula, wild red watercress, and green watercress.
Today, B&W Quality Growers is a world leader in distinctively flavored, delicate baby leaf
specialties, providing an array of ready-to-enjoy packs for all segments of the food industry.
Our state-of-the-art processing facility, seasonal farms in eight states, and a commitment to
quality and quality assurance combine to make B&W your world-class supplier for baby leaf
specialties. Taste the B&W difference for Quality and Freshness. At B&W, It’s All About the
Flavor! www.bwqualitygrowers.com / www.watercress.com
Barilla has been committed to turning high quality ingredients into wholesome, convenient and
great tasting foods since 1877. We believe in healthy, sustainable food for all and have
developed a double pyramid tool that compares the nutritional aspect of foods that fit within
the Mediterranean Diet with their environmental impact. Life is nothing without passion. Ours
is pasta. For more information, please visit: www.barilla.com. For healthy recipe ideas and
pasta information visit passionforpasta.com.
Bigelow Tea pioneered the specialty tea category 70 years ago. The 100% family-owned
company, now in its third generation, is proud to have celebrated its 70th anniversary in 2015,
and honors its heritage and growth from a single-product, entrepreneurial venture into
America’s leading specialty tea company. Today, the natural line of Bigelow teas includes more
than 130 varieties of flavored, traditional, green, organic, herbal, decaffeinated tea, and iced
teas—including flagship brand “Constant Comment”® Tea. Bigelow’s Charleston Tea
Plantation on Wadmalaw Island, a short drive from Charleston, SC, welcomes 70,000 visitors
annually. To learn more about our products and sustainability efforts, visit
www.bigelowtea.com, or stay connected on Facebook page, Twitter, Pinterest, and Instagram.
The Certified Angus Beef® brand was founded in 1978 by family farmers and ranchers
determined to raise the best Angus beef. Nearly 40 years later, we’re still a group of family
ranchers with 10 exacting standards to ensure unrivaled beef flavor, juiciness and tenderness.
We don’t take shortcuts, and both you and your guests can taste it in every bite.
www.certifiedangusbeef.com and www.gorare.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

Driscoll’s is passionate about growing premium fresh strawberries, blueberries, raspberries,
and blackberries. Family owned for over 100 years, Driscoll’s uses only natural breeding
methods to create plant varieties to produce ONLY THE FINEST BERRIES™. Our mission is to
continually delight berry consumers. Driscoll’s conventional and organic berries are grown by
independent farmers around the globe and are available year ‘round. www.driscolls.com
illy caffè, based in Trieste, Italy, produces and markets a unique blend of coffee as the single
brand leader in quality coffee and gives coffee connoisseurs an overall authentic Italian coffee
experience. It is available in more than 41,000 of the best restaurants and coffee bars and is sold
in over 100 countries around the world, serving over 6 million cups of illy a day. www.illy.com
Kikkoman Sales USA, Inc. is the world’s leading soy sauce manufacturer, offering a complete
line of authentic Asian sauces, including our recently introduced Gluten-Free Tamari Sauce,
Rice Vinegar, and Preservative-Free Orange Sauce; breadings, coatings and Pearl Organic
Soymilk round out our U.S. product offerings. Kikkoman products are manufactured in
HACCP-approved U.S. plants, and all are made with the highest food safety standards. Contact
Kikkoman Sales USA., Inc. for product samples, recipe ideas, custom ideations, or a creative
partner in menu development. www.kikkomanusa.com.
Libbey sets the standard for professional tabletop experience, inspiration, solutions and
success. From fine dining to casual, it offers the complete tabletop, including Master’s
Reserve®, new premium Libbey brand glassware; Syracuse® China and World® Tableware
dinnerware and flatware. In addition, Libbey distributes the Artistry Collection™, including
SCHÖNWALD dinnerware, Spiegelau and Nachtmann glassware and Reed & Barton flatware,
in select markets. www.libbey.com
The Mushroom Council is composed of fresh-market mushroom producers or importers who

handle an average of more than 500,000 pounds of mushrooms annually. Fat-free, low-calorie
and nutrient-dense, mushrooms have natural antioxidants and essential vitamins and minerals,
making them nature's hidden treasure for healthy, delicious meals. Whether you're a member of
the foodservice industry or a health professional, mushroominfo.com is your one-stop shop for
mushroom recipes and information. www.mushroomcouncil.org
The National Pork Board is funded by the Pork Checkoff and represents America's Pig
Farmers. We support the foodservice industry by working directly with operators to help
provide a better understanding of our industry, our commitment to continuous improvement
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,
product innovation, menu ideations, and education. These efforts are targeted toward
foodservice chains, independent operators, colleges and universities, contract management
feeders, distributor sales representatives, culinary professionals and packers and processors.
www.porkfoodservice.com

The Perfect Purée of Napa Valley has indulged the culinary passions of chefs, pastry chefs and
mixologists since 1988, providing ultimate fresh fruit flavor without the peeling, dicing and
simmering required for making purées from scratch. The company’s line-up of 40 flavors
contain no artificial additives, preservatives or sweeteners. The fruits are harvested at the peak
of season, puréed and packed frozen to maintain optimal freshness, flavor and color. As the
leading U.S. producer of premium fruit purées, The Perfect Purée of Napa Valley is revered in
hotels and resorts, restaurants and bars for the just-picked taste and unmatched consistency of
its products. For more information, please visit www.perfectpuree.com.
POM Wonderful. It starts with what we plant – Wonderful variety pomegranates. We grow
them in our own California orchards. Then, we see them through every step of the process –
from picking to shipping. The result? A portfolio of premium pomegranate ingredients and
finished products, ripe and ready for you. www.pomwonderful.com
Richard Ginori was founded in 1735 in Tuscany. Embracing a unique heritage, today, Richard
Ginori strives to be a platform for iconic Italian production, utilizing a system of values
composed of craftsmanship, territory, and know how. Our history is projected into the future by
our spirit of constant innovation and desire for the highest quality. All of our porcelains, have
always been and will continue to be produced in Italy, and are sought after the world over for
both their design and durability. Richard Ginori 1735 was acquired by the prestigious
international fashion house, Gucci in 2013. The Richard Ginori manufactory, which has always
symbolized quality, craftsmanship, and Italian design, is enjoying a renaissance!
www.richardginori1735.com
Smithfield is the world’s largest pork processor and hog producer committed to providing
good food in a responsible way. From fresh pork to bacon, sausage, ham, lunchmeat, and hot
dogs, we offer our customers the quality products they need for a competitive advantage.
Because when it comes to helping bring delicious and nutritious pork products to millions of
people, no one does it better than Smithfield. For more information, visit
smithfieldfarmlandfoodservice.com
Steelite International is a world-leading manufacturer and supplier of tabletop products,

servicing over 140 countries with solutions in china, metal and glass. We are committed to
offering the best in technology and design, while minimizing our effect on the environment.
Our stability and reputation in the industry has provided us with both a diverse client list, and
a comprehensive channel of operations. Whether you are seeking cost savings and practicality
or conceptual aesthetics, Steelite International will exceed your expectations with our selection
of products. www.steelite.com
Taylor Shellfish Farms, a fifth generation family owned company, is the largest producer of
farmed shellfish in North America. Located in Washington State, Taylor Shellfish ships high
quality fresh oysters, clams, geoducks and mussels daily for use by many of America’s and
Asia’s leading chefs. Each order represents a deep commitment to premium quality, exceptional
customer service and marine sustainability. www.taylorshellfishfarms.com

True Aussie Beef & Lamb: True Aussie Beef & Lamb is a rancher-funded company that
provides research, marketing, and market access services to the Australian beef, lamb, and goat
industry. In North America, working with importers, distributors, and end-users to source
product, True Aussie Beef & Lamb establishes and develops supply chains and assist their
endeavors to promote sustainable and high-quality Australian red meat products. Australian
ranchers and processors use the world’s best practices on farm and food safety systems to
produce high-yielding, safe, natural, and well-trimmed beef, lamb, and goat products. More
information is available at www.australian-meat.com
Wonderful Citrus is North America’s largest vertically integrated grower, shipper and packer
of fresh citrus. We harvest over 50,000 acres of fresh citrus in California, Texas and Mexico and
we process more than 25 million cartons year-round. We produce Wonderful® Halos™
California mandarins, Wonderful® Sweet Scarletts™ Texas red grapefruit, as well as navels,
Valencias, lemons, limes, minneolas, and other varieties. www.wonderfulcitrus.com |
www.halosfun.com |www.sweetscarletts.com
Wonderful Pistachios & Almonds - Nestled against the foothills of California's San Joaquin
Valley, Paramount Farms is the world’s largest grower and processor of pistachios and
almonds. We sustainably farm 125,000 acres and deliver 450 million pounds of nuts globally.
We gro, process and market our specialty crops under one entity, Paramount Farms, ensuring
traceability, food safety and the finest quality every step of the way. Paramount’s retail brands
include Wonderful and Everybody’s Nuts Pistachios, Wonderful Almonds and the leading
produce salad topping Almond Accents. www.wonderfulpistachiosandalmonds.com |
www.getcrackin.com

WEDNESDAY, MARCH 9TH

REGISTRATION AND REFRESHMENTS

GEODUCK AND CITRUS SHOOTER
WITH PICKLED THAI BIRD CHILES
Ingredients Amounts
Taylor geoduck, neck meat, thinly 1 lb.

sliced
Lime, juice of 3 ea.
Celery stalk, thinly sliced 1 ea.
Carrot, small, julienned 1 ea.
English cucumber, peeled, seeded 1 ea.
thin sliced lengthwise
Green onions, chopped ¼ cup
Orange, juice of 2 ea.
Garlic clove, minced ½ ea.
Red chile peppers, chopped 1 ea.
Fish sauce 1 Tbsp.
Brown sugar 1 Tbsp.
Mint leaves, chiffonade 2 Tbsp
Micro mint as needed
Pickled Thai bird chiles, slivered as needed
Sesame seeds, toasted as needed
Method
1. In large bowl combine the sliced geoduck meat and juice of one lime. Marinate for 30
minutes.
2. In a large bowl combine celery, carrot, cucumber, and green onions.
3. In a small bowl combine the juice of 2 limes, orange juice, garlic, red chile peppers, fish
sauce, and brown sugar.
4. Combine ingredients from both bowls; add the mint chiffonade and geoduck meat.
5. Serve in wonton spoon topped with micro mint, a sliver of pickled Thai bird chiles, and
sesame seeds.
Source: Adapted from Chef Xinh Dwelley, 2015, as served at the 2016 Greystone Flavor Summit.
All rights reserved.

COCONUT CURRY CARAMEL POPCORN WITH ALMONDS
Yield: 8 to 10 Portions
Ingredients Amounts
Coconut, unsweetened, shredded 1½ cups

Almonds, unsalted 2 cups
Canned coconut milk 2 Tbsp.
Dark brown sugar, packed, divided 2 cups + 2 Tbsp.
Makrut (kaffir) lime leaves, chopped 10 ea.
or zest of 1 lime
Salt, divided 2 tsp.
Cayenne, divided (optional) ½ tsp.
Caramel Corn
Popped popcorn 18 cups
Fresh curry leaves, chopped (optional) 3 Tbsp.
Cumin seeds 1 tsp.
Black mustard seeds 1 tsp.
Ground turmeric 1 tsp.
Baking soda ½ tsp.
Ground nutmeg or mace (optional) ½ tsp.
Sweet paprika ½ tsp.
Ground cinnamon ¼ tsp.
Butter, unsalted 2 sticks
Light corn syrup ½ cup
Method
1. Preheat the oven to 250°F.
2. 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.
3. In a small bowl, combine the almonds, 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).
Transfer to a medium nonstick skillet set over high heat and cook, without stirring, until the
nuts start to brown, about 2 minutes. Continue to cook, stirring occasionally, until the
almonds are completely browned, about 5 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.
5. For the Caramel Corn: Spray an extra-large mixing bowl (don’t use plastic), rubber spatula,
wooden spoon, and 2 rimmed baking sheets with nonstick pan spray. Place the popcorn,
candied almonds, and toasted coconut in the sprayed bowl.
6. In a small bowl, stir together the remaining 1 ½ teaspoons of salt, curry leaves (if using),
cumin seeds, mustard seeds, turmeric, baking soda, nutmeg, paprika, remaining ¼ teaspoon
of cayenne (if using), and cinnamon, and set aside.

7. In a medium saucepan set over medium-high heat, melt the butter with the remaining 2
cups of brown sugar and the corn syrup. Stir occasionally with the greased rubber spatula
until the butter is completely melted, then stir constantly until the bubbles in the mixture are
thick and the caramel registers 255°F on a candy thermometer, about 7 minutes. Remove
from the heat and quickly stir in the spices and curry leaves.
8. Immediately pour the spiced caramel over the popcorn mixture, stirring with the greased
wooden spoon until all of the popcorn is evenly coated.
9. Divide the mixture between the two baking sheets and spread each into an even layer. Bake
1 hour, stirring every 20 minutes to keep from burning.
10. Remove from the oven and cool to room temperature. Once cool, serve or pack into airtight
bags; the caramel corn will remain fresh for up to 4 days.
Source: Susan Feniger and Kajsa Alger, 2013, as served at the 2016 Greystone Flavor Summit.

SPARKLING GUAVA LIMEADE
Yield: 8 Portions
Ingredients Amounts
Lime juice 1 cup

Sugar ¼ cup
Guava purée 1½ cup
Lime zest 1 tsp.
Sparkling water 5 cups
Method
1. Combine lime and sugar together. Stir to dissolve.
2. Add guava purée and lime zest. Add sparkling water to taste.

OPENING RECEPTION AND TASTING:
THE GREAT FLAVOR EXPERIENCE

PORK TONKATSU SANDO
Yield: 4 Sandwiches
Ingredients Amounts
All-purpose flour, seasoned 1 cup

Eggs, beaten, seasoned 2 ea.
Panko, seasoned 1 cup
Pork Loin, boneless, sliced into ¾” 4 ea.
thick chops, pounded to ½” thick
Canola oil as needed
White bread, sliced, crusts removed 8 ea.
Cabbage, green, core removed, ½ head
sliced thinly on a slicer
Carrot, shredded 1 ea.
Arugula as needed
Kewpie mayonnaise as needed
Katsu sauce as needed
Chinese mustard as needed
Method
1. Set up a standard breading procedure of flour, beaten eggs, and panko. Bread each of the
pounded pork chops, cover and refrigerate for at least 1 hour before frying.
2. Add the canola oil to a frying pan. Shallow fry the pork chops over medium heat for 3
minutes on one side and 2 minutes on the other. Remove from the pan and set on a draining
rack or paper towels.
3. When ready to serve, place the fried pork chop on the bottom slice of bread. Top with
shaved cabbage, shredded carrot, and arugula. Drizzle with kewpie mayonnaise and katsu
sauce, and top with the remaining slice of bread. Serve with a swipe of Chinese mustard.
Source: National Pork Board, as served at the 2016 Greystone Flavor Summit.
Published with permission of the author. All rights reserved.

SMOKED PORK CHOP
WITH FREEKAH PILAF AND SPRING PEA SALAD
Yield: 4 Portions
Ingredients Amounts
Cured, hot smoked pork ribeye chops, 4 ea.

high quality, fully cooked
Freekah, whole 1 ½ cups
Water 3 cups
Salt as needed
Onion, brunoise ½ ea.
Carrot, brunoise 1 ea.
Celery, brunoise 1 ea.
Ground black pepper as needed
Spring Pea Salad

Pea shoots as needed
Carrots, shaved as needed
Watermelon radish, shaved as needed
Snap peas as needed
Nasturtium leaves as needed
Vinaigrette, choice as needed
Salt as needed
Method
1. Pull the pork chops from the refrigerator 30 minutes before you plan to serve them in order
to bring them to room temperature.
2. Lightly dry toast the freekah over medium heat until it releases a nutty aroma.
3. Add the water, season with salt, and bring to a simmer. Simmer the freekah until the water
has been completely absorbed and the freekah is fully cooked.
4. Sweat the brunoise mirepoix in a sauté pan until tender, fold the brunoise into the cooked
freekah, taste and re-season with salt and pepper as needed.
5. Heat the canola oil in a cast iron pan over medium high heat. Add the smoked pork chops
and sear on each side until slightly browned and completely warmed through.
6. For the Spring Pea Salad: Combine all ingredients in a large bowl and lightly dress with
vinaigrette. Season with salt and pepper.
7. Serve the pork chop alongside the freekah pilaf and Spring Pea Salad.
Source: National Pork Board, as served at the 2016 Greystone Flavor Summit.

SANTA FE BURGERS WITH CHARRED ONIONS,
AVOCADO PICO DE GALLO, BLACKBERRY CHIPOTLE
“KETCHUP,” AND MELON JICAMA SLAW
Yield: 12 Sliders or 6 Burgers
Ingredients Amounts
Lean, grass fed ground sirloin 1 lb.

Roasted Mushroom Base (recipe follows) ½ lb.
Onion, finely chopped ½ cup
Dijon mustard 1 Tbsp.
Worcestershire sauce 1 tsp.
P.S. Flavor!™ Crave Kitchen or 2½ Tbsp.
salt and ground black pepper
as needed
Pepper Jack cheese 6 oz.
Whole Wheat Buns (recipe follows) or as needed
Chiabatta buns, choice, toasted
Blackberry Chipotle “Ketchup” as needed
(recipe follows)
Charred Onions (recipe follows) as needed
Avocado Pico de Gallo (recipe follows) as needed
Cilantro microgreens as needed
Jicama Melon Slaw (recipe follows) as needed
Method
1. In a large bowl, mix together the beef, Roasted Mushroom Base, onion, mustard,
Worcestershire sauce, and P.S. Flavor!™ Crave Kitchen.
2. Form 6 to 12 patties (depending on serving size plan – full burgers or sliders); place them on
a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
3. When ready to serve, season each burger with salt and pepper, and grill or pan sear until
done, topping with a slice or half-slice of Pepper Jack cheese at the end of cooking. Let sit for
a couple of minutes.
4. To serve, place burger on toasted whole wheat buns, a thick spread of Blackberry Chipotle
“Ketchup,” followed by Charred Onions, Avocado Pico de Gallo, and cilantro microgreens.
Serve with a side of Jicama Melon Slaw.
Source: Pam Smith, as served at the 2016 Greystone Flavor Summit.


ROASTED MUSHROOM BASE
Yield: 1 ¼ Pounds or 3 Cups
Ingredients Amounts
Extra-virgin olive oil 1 Tbsp.

Crimini mushrooms, small dice 2 lbs.
P.S. Flavor! Crave or Creole Kitchen 1 ½ tsp.
Blend, or salt and ground black
as needed
Method
1. Preheat the oven to 400°F. Line 2 baking sheets with parchment.
2. In a large bowl, mix together the olive oil, mushrooms, and flavor blend. Spread in an even
layer on the baking sheets.
3. Bake on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes,
until the mushrooms are tender. They will reduce considerably in volume. Remove from
the heat and allow to cool.
4. Process in a food processor fitted with the steel blade until chopped fine (to the size of
hamburger) but still retaining some texture. Taste and adjust seasonings.


WHOLE WHEAT BUNS
Yield: 10 Pounds, 14 Ounces
Ingredients Amounts
Water 3 lb. + 6 oz.

Instant yeast 2 oz.
Milk powder 4 oz.
Eggs 10 oz.
Bread flour 2 lb.
High extract whole wheat flour 1 lb.
Whole wheat medium flour 1 lb.
Multi grain flour 12 oz.
Salt 2 oz.
Honey 6 oz.
Oil 12 oz.
Method
1. Place water and yeast in a bowl and stir to dissolve.
2. Add milk powder to the water and yeast mixture and stir to dissolve.
3. Add all other ingredients, mixing on low speed for 3 minutes until the flour is incorporated.
4. Mix for 6 to 8 minutes or until the dough is properly developed. Cover and place in a warm
area to ferment for about 1 hour, folding down after 30 minutes.
5. Turn out onto a lightly floured table and bench rest for 10 minutes.
6. Scale dough into 1 ½ ounce pieces for dinner rolls, shape, egg wash, and pan proof until
ready to bake.
7. Bake in a 375°F oven without steam for 20 minutes or until golden brown.

BLACKBERRY CHIPOTLE KETCHUP
Yield: 2 Pints
Ingredients Amounts
Shallot, chopped 1 ea.

Garlic clove, crushed and minced 1 ea.
Blackberries 2 lb.
Chipotle peppers in adobo, seeded ¼ cup
and chopped
Sugar in the raw ¾ cup
Apple cider vinegar ½ cup
Cinnamon stick, 2” 1 ea.
Bay leaf 1 ea.
Cardamom pod, lightly crushed 1 ea.
P.S. Flavor!™ Creole Kitchen blend 1½ tsp.
or salt and ground black pepper
as needed
Red pepper flakes, crushed ½ tsp.
Ground clove ¼ tsp.
Lemon, zest of 1 ea.
Method
1. Put the shallot, garlic, blackberries, peppers, sugar, vinegar, cinnamon, bay leaf, cardamom,
flavor blend, and red pepper flakes into a large saucepan, set over high heat and bring to a
boil. Reduce the heat to very low, cover and cook gently until the cherries are very soft,
about 20 to 25 minutes.
2. Remove from the heat and let cool slightly. Use tongs to remove and discard the cinnamon
stick and bay leaf.
3. Pass the mixture through a food mill into a clean saucepan.
4. Set the puréed mixture over very low heat, add the clove, lemon zest, and Creole seasoning.
Cook, stirring frequently, until the mixture is quite thick.
5. Remove from the heat, cool, and then taste and correct for salt, acid and sugar. Ladle into
glass jars, cover and refrigerate for up to 6 weeks.
Note: If you do not have access to fresh cherries, 18 ounces of dried red cherries can be
substituted.


CHARRED ONIONS
Ingredients Amounts
Red onion, cut into strips 3 lb.

Olive oil 2 tp.
P.S. Flavor!™ Crave or Creole Kitchen 2 tsp.
Blend or salt and ground black pepper
as needed
Method
1. Place baking sheet pans in the oven and preheat the oven to 400°F.
2. In a large bowl, mix together the onions, olive oil, and seasoning blend or salt and pepper.
3. Spread in an even layer on the baking sheet. Bake on the middle rack of the preheated oven
for 12 to 15 minutes, stirring every 5 minutes, until the onions are tender and slightly
charred.


AVOCADO PICO DE GALLO
Ingredients Amounts
Roma tomatoes, seeded, and diced 1½ lb.

Red onion, finely diced ½ cup
Garlic cloves, minced 2 ea.
Cilantro, chopped 2 Tbsp.
Jalapeño peppers, stemmed, and 2 Tbsp.
finely diced
P.S. Flavor!™ Crave or Creole Kitchen 1 tsp.
blend or salt and ground black pepper
as needed
Avocados, peeled, seeded, and diced 2 ea.
Method
1. In a medium-sized bowl, mix together all ingredients except for the avocados. Adjust
seasoning as needed.
2. Cover and refrigerate about 2 hours or until chilled. Fold in diced avocado before serving.


JICAMA, MELON, AND BLACKBERRY SLAW
Ingredients Amounts
Jicama, large, peeled, and sliced 1 ea.

into strips
Cantaloupes, peeled, seeded, and ½ ea.
sliced into strips
Blackberries 2 cups
Jalapeño peppers, seeded, veined, 1 ea.
and minced
Lime juice 1 cup
P.S. Flavor!™ Texy Taco or Creole 2 tsp.
Kitchen blend or salt and ground
black pepper as needed
Method
1. In a medium-sized bowl, mix together all ingredients. Season with additional salt and black
pepper as needed. Cover and refrigerate about 2 hours or until chilled.


MUSHROOM AND LAMB TIKKA MASALA BURGER WITH
TOMATO CHUTNEY, DILL RAITA, AND PICKLED RED ONION
Ingredients Amounts
King oyster mushrooms, diced 1 oz.

Mushrooms (shiitake, chanterelle, 3 oz.
cremini, enoki)
Extra-virgin olive oil as needed
Salt as needed
Onion, fine dice ½ ea.
Ginger, finely chopped ½ tsp.
Garlic clove, finely chopped ½ tsp.
Lamb, ground 8 oz.
Mint, finely chopped 1 tsp.
Cilantro, finely chopped 1 tsp.
Oregano, finely chopped 1 tsp.
Cilantro, finely chopped 1 tsp.
Curry powder, toasted ½ tsp.
Cayenne, toasted a pinch
Brioche or ciabatta bun, toasted as needed
Tomato Chutney (recipe follows) as needed
Pickled Red Onion (recipe follows) as needed
Raita (recipe follows) as needed
Method
1. Preheat oven to 275°F.
2. Toss mushrooms with extra-virgin olive oil, salt, and pepper. Place mushrooms on lined
half sheet pan and roast in oven until crispy and dry. Set aside and cool down.
3. Sweat onion, ginger, and garlic with extra-virgin olive oil. Turn heat up and add roasted
mushrooms; season with salt and pepper. Set aside and cool down.
4. Once mushrooms are fully cooled down, add them to a robot coupe and pulse lightly. Do
not over pulse.
5. In a separate bowl, combine your lamb, mushrooms, herbs and spices. Mix well, and season
with salt and pepper.
6. Form patties into 6 ounce portions.
7. Grill burgers to desired doneness.
8. Build burgers on toasted buns topped with Tomato Chutney, Pickled Red Onions, and
Riata.
Source: The Mushroom Council, as served at the 2016 Greystone Flavor Summit.

TOMATO CHUTNEY
Ingredients Amounts
Sugar 3 oz.
Apple cider vinegar ½ cup
Cherry tomatoes 3 lb.
Garlic clove, minced 2 ea.
Honey 2 oz.
Water ½ cup
Salt as needed
Method
1. Add sugar to a two-quart sauce pot, over medium heat. Once sugar is melted and begins to
turn light brown or amber in color, add the vinegar and mix until well incorporated.
2. Add remaining ingredients.
3. Cover pot, reduce heat to a simmer, and cook for 1 ½ hours, stirring often.
4. Once finished, remove all tomato skins from chutney. Season with additional salt and
pepper. Cool and store.

PICKLED RED ONIONS
Ingredients Amounts
Red onions, shaved ¼ ea.

Olive oil 1 Tbsp.
Salt as needed
Red wine vinegar ¾ cup
Method
1. Place onions in a shallow pan.
2. Drizzle with olive oil, and season with salt and pepper.
3. Pour over red wine vinegar, and let marinate for no less than 1 hour.
4. Season again with salt and pepper, and grill onions.

RAITA
Ingredients Amounts
Plain Greek yogurt 4 oz.

Mint, chopped 1 Tbsp.
Cayenne, toasted 1 tsp.
Coriander 1 tsp.
Cumin 1 tsp.
Honey 1 Tbsp.
Lemon juice 1 Tbsp.
Salt as needed
Method
1. Combine all ingredients in a stainless steel mixing bowl. Adjust seasoning as needed.

WATERCRESS, ARUGULA, ASIAN PEAR, KIMCHI SALAD
WITH KOREAN SPICED SHRIMP
Yield: 6 Portions
Ingredients Amounts
Vinaigrette
Soy sauce 3 Tbsp.
Sherry vinegar 3 tsp.
Sesame oil 1 tsp.
Ginger, microplaned ½ tsp.
Shrimp, peeled, deveined, cut in half ¼ lb.

lengthwise
Korean chile flakes 2 tsp.
Garlic clove, minced ½ tsp.
Soy sauce 1 tsp.
Lemon juice 1 tsp.
Salt as needed
Canola oil 1 Tbsp.
Arugula 2 cups
Watercress 2 cups
Cucumber, peeled, seeded, cut in half 1 cup
lengthwise, sliced in thin half moons
Asian pear, peeled, julienne 1 cup
Green onions, fine julienne ½ cup
Kimchi, julienne ½ cup
Sesame seeds, toasted 2 tsp.
Method
1. For the Vinaigrette: Combine the soy sauce, sherry vinegar, sesame oil, and ginger.
2. Toss the shrimp with the chile flakes, garlic, soy sauce, lemon juice, salt, and pepper. Let sit
for 15 minutes.
3. Heat a sauté pan over medium-high heat. Heat oil, then add the shrimp and sauté over high
heat until just cooked through. Set aside.
4. Place the arugula, watercress, cucumber, Asian pear, green onions, and kimchi in a large
bowl. Toss gently to combine. Add Vinaigrette and shrimp, toss well and serve with a
sprinkle of sesame seeds.

ARUGULA PESTO CROSTINI WITH RICOTTA,
PROSCIUTTO, AND PICKLED MUSHROOMS
Yield: 8 Portions
Ingredients Amounts
Fresh Ricotta Cheese

Milk 2 qts.
Heavy cream 1 cup
Salt ½ tsp.
Lemon juice 3 Tbsp.
Herbed Ricotta Cheese

Fresh Ricotta Cheese (see above) 1 lb.
Chives, chopped 1 bu.
Parsley, chopped 2 Tbsp.
Salt as needed
Arugula Pesto
Salt as needed
Arugula, packed 2 cups
Extra-virgin olive oil 1 cup
Pecorino cheese, finely grated ½ cup
Parmesan cheese, finely grated ½ cup
Pine nuts 1/3 cup
Lemon zest 1 Tbsp.
Garlic clove, chopped 1 ea.
Ground black pepper to taste
Pickled Mushrooms
Button mushrooms 1 lb.
Filtered sunflower or grape seed oil 2 Tbsp.
Salt 3 tsp.
Red wine vinegar ¼ cup
Marjoram or 1 tsp. dried marjoram 1 Tbsp.
Sweet paprika 2 Tbsp.
Light brown sugar 1 Tbsp.
Sweet onion powder 2 tsp.
Garlic powder 1 tsp.
Lemon, zest of 1 ea.
Ground black pepper 1 tsp.
Salt as needed

Flax and Rye Bread slices, ¼-inch 4 ea.
(recipe follows)
Garlic clove, peeled as needed
Prosciutto
Arugula, chiffonade as needed
Salt as needed
Method
1. For the Fresh 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.
Add the lemon juice; reduce heat to low and simmer, stirring constantly, until the mixture
curdles, about 2 minutes. Pour the mixture into the lined sieve and let it drain 1 hour. After
discarding the liquid, cover the ricotta, chill; it will keep in the refrigerator 2 days.
2. For the Herbed Ricotta Cheese: Combine the Fresh Ricotta Cheese and herbs in a small bowl.
Season with salt and pepper.
3. For the Arugula Pesto: Bring a large pot of water to a boil. Add salt to taste. Blanch the
arugula for 10 to 20 seconds until wilted; shock immediately in an ice bath. Drain well and
squeeze dry. Combine all ingredients in a food processor and blend until slightly chunky,
but homogenous.
4. For the Pickled Mushrooms: Preheat the oven to 350°F/180°C. In a large roasting pan, combine
the mushrooms with 1 tablespoon of the oil and 1 ½ teaspoon of the salt, and toss to coat.
Roast until tender, about 10 minutes.
5. In a large bowl, combine the vinegar, garlic, parsley, marjoram, paprika, brown sugar, onion
powder, garlic powder, lemon zest, pepper, and the remaining 1 ½ teaspoon of salt, and mix
well. Add the warm mushrooms and stir and toss to coat the mushrooms evenly. Transfer
the mushrooms and brine to one or more nonreactive containers and refrigerate for up to 1
month.
6. To Assemble: Toast the bread; rub with 2 strokes of garlic. Spread with a thin layer of the
Arugula Pesto, prosciutto, a spoonful of the Herbed Ricotta Cheese, Pickled Mushrooms,
and arugula.

FLAX AND RYE BREAD
Ingredients Amounts
Sourdough Starter
Rye culture 100 g
Cracked rye 400 g
Medium rye flour 400 g
Water, warm 1,000 g
Sea salt 16 g
Soaker
Water 800 g
Almond flour 400 g
Sunflower seeds 200 g
Flaxseeds 160 g
Brown sesame seeds, toasted 80 g
Final Dough
Water, warm 1,300 g
Yeast 32 g
Medium rye flour 1,148 g
All-purpose flour 1,140 g
Whole-wheat flour, fine 190 g
Sea salt 98 g
Yogurt 200 g
Ground coriander 16 g
Honey 70 g
Molasses 62 g
Method
1. For the Sourdough Starter: Combine all ingredients until well combined. Cover and let
mixture ferment for 18 hours.
2. For the Soaker: In a bowl, add the water. Add the dry ingredients on top, cover, and let sit for
2 to 3 hours.
3. For the Final Dough: In the bowl of a standing mixer, add the water and yeast, stir to
combine, and let the yeast activate. On first speed, add the remaining ingredients and the
Sourdough Starter. Mix on first speed for 4 minutes.
4. Mix on second speed for an additional 5 minutes to build up the gluten.
5. With the mixer on second speed, slowly incorporate the Soaker until mixture is well
combined.
6. Remove dough and ferment covered in a warm place for 1 hour.
7. Punch dough down and place on a floured work surface.
8. Divide dough into 600 gram loaves, shape, and place each loaf in a round or oval basket.
9. Let loaves proof for 75 minutes at 82°F.
10. Bake loaves seam side down with steam at 435°F.

CRISPY PORK BELLY SKEWERS WITH ASIAN PEAR KIMCHI
SLAW FEATURING CHOBANI GREEK YOGURT
Yield: 10 Portions
Ingredients Amounts
Pork Belly
Pork belly 4 lb.
Salt 6 oz.
Sugar 4 oz.
Star anise, ground 1 Tbsp.
Orange zest 1 Tbsp.
Ground black pepper 1 Tbsp.
Asian Pear Kimchi Slaw

Chobani Greek yogurt, plain, whole milk 1 cup
Mayonnaise 1 cup
Rice vinegar ¼ cup
Soy sauce 2 Tbsp.
Gochugaru chili powder 4 tsp.
Sesame oil 2 tsp.
Sesame seeds 4 tsp.
Honey 2 Tbsp.
Kimchi, julienne 1½ cups
Asian pear, julienne 1 cup
Napa cabbage, fine julienne 1 cup
Red cabbage, fine julienne ½ cup
Carrot, fine julienne ½ cup
Red bell pepper, fine julienne ½ cup
Korean BBQ Sauce

Doenjang (fermented soybean paste) ¼ cup
Gochujang (fermented chili paste) ½ cup
Honey 4 tsp.
Mirin ¼ cup
Rice vinegar 2 tsp.
Garlic, granulated 1½ tsp.
Onion, granulated 1 Tbsp.
Ginger, minced 4 tsp.
Sesame oil 2 tsp.
Sesame seeds, toasted 2 tsp.
Soy sauce 1 Tbsp.
Water 6 Tbsp.

Method
1. For the Pork Belly: Combine the salt, sugar, star anise, orange zest and pepper in a bowl. Rub
all over the pork belly. Place in a non-reactive container just large enough to fit. Cover and
let sit for 24 hours. Rinse off excess cure under cold water.
2. Place the pork belly in a 2” deep hotel pan. Place another pan on top and weight down with
a 5lb oven proof weight. Place in a 200˚F oven and cook for 4 – 5 hours or until tender.
Remove from the oven and pour off excess fat. Let cool and refrigerate overnight with the
weighted pan on top. Once cold cut into ½” by 4” pieces.
3. For the Asian Pear Kimchi Slaw: Combine yogurt, mayonnaise, vinegar, soy, gochugaru chili
powder, sesame oil, sesame seeds, and honey. Add kimchi, pear, cabbage, carrot and red
bell pepper. Mix well to combine and reserve.
4. For the Korean BBQ Sauce: Combine all ingredients in a small saucepan, bring to a simmer
and whisk to combine. Remove from heat and reserve.
5. To Serve: Heat a large sauté pan over medium high heat. Add pork belly pieces and cook
until edges become light brown. Flip over and cook for 1 additional minute. Baste with BBQ
Sauce. Divide pork belly between 4 plates. Top with Asian Pear Kimchi Slaw and serve
immediately.
Source: Chobani Foodservice, as served at the 2016 Greystone Flavor Summit.


LEMON SEMOLINA CAKE
WITH VANILLA LABNEH FROSTING
Yield: One 8-Inch Cake; 6 Portions
Ingredients Amounts
Lemon Syrup
Sugar ½ cup
Water ¼ cup
Cinnamon stick 1 ea.
Cardamom pods, crushed 2 ea.
Lemon, peel, pith removed 1 ea.
Lemon juice 1 Tbsp.
Vanilla Labneh Frosting

Chobani vanilla Greek yogurt 32 oz.
Cake Batter
Eggs, large 3 ea.
Sugar ½ cup
Chobani whole milk plain Greek yogurt 1 cup
Extra-virgin olive oil ¼ cup
Butter, unsalted, softened ½ cup
Vanilla extract 1 Tbsp.
Lemon zest, pith removed, 1 Tbsp.
finely chopped
Semolina flour 1 cup
All-purpose flour 3 Tbsp.
Baking soda ½ tsp.
Baking powder 1 Tbsp.
Salt ½ tsp.
Method
1. For the Lemon Syrup: Combine sugar, water, cinnamon stick, cardamom, and lemon peel in a
small sauce pot and bring to a simmer. Simmer for 5 minutes and remove from heat. Add
lemon juice, mix until well combined, and strain. Discard solids and reserve syrup.
2. For the Vanilla Labneh Frosting: Rinse approximately 3 feet of cheesecloth under hot water
and squeeze out excess liquid. Unwrap the cheesecloth to a single layer and re-fold it so to
make a square with 4 layers; lay the square over a medium sized bowl evenly. 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 vanilla labneh.
3. Remove the vanilla labneh from the cheesecloth and place into a stand mixer with the beater
attachment. Beat on high until the labneh becomes creamy and resembles the texture of
frosting.

4. For the Cake Batter: Preheat an oven to 325°F. Combine eggs and sugar in stand mixer. Beat
with the paddle attachment until light in color and frothy. Add yogurt, olive oil, butter,
vanilla extract, and lemon zest. Mix until fully combined.
5. In a separate bowl, combine the flours, baking soda, baking powder, and salt. Add the flour
mixture to the yogurt mixture, and mix until just combined. Do not over mix.
6. Spray an 8-inch cake pan with non-stick spray and pour the batter into the cake pan. Bake in
a 325°F oven for 40 to 45 minutes, until a cake tester comes out clean.
7. Remove from oven and allow to cool slightly. While cake is still warm, lightly score the top
of the cake and drizzle with Lemon Syrup. Allow cake to cool to room temperature. Remove
from cake pan and spread Vanilla Labneh Frosting over the surface of the cake. Slice into 6
pieces and serve.
Source: Chobani Foodservice, as served at the 2016 Greystone Flavor Summit.


TAMARIND PORK SLIDER WITH ROASTED GARLIC AIOLI,
SHAVED FENNEL, APPLE, AND RADISH SALAD
Yield: 1 Portion
Ingredients Amounts
Bao Buns, steamed (recipe follows) 2 ea.

Roasted Garlic Aioli (recipe follows) 2 Tbsp.
Tamarind Pork (recipe follows) ½ cup
Red watercress ¼ cup
Fennel, Apple, and Radish Slaw ¼ cup
(recipe follows)
Method
1. Warm Bao Buns in a steam table or in a microwave.
2. Open Bao Bun and spread with Roasted Garlic Aioli.
3. Top with Tamarind Pork, watercress, and Fennel, Apple, and Radish Slaw.
Source: Avocados from Mexico, as served at the 2016 Greystone Flavor Summit.

BAO BUNS
Yield: 50 Buns
Ingredients Amounts
Active dry yeast 1 Tbsp.

Water, room temperature 1½ cups
Bread flour 4½ cups
Sugar 6 Tbsp.
Nonfat milk powder 3 Tbsp.
Salt 1 Tbsp.
Baking powder ½ tsp.
Rendered pork fat or vegetable 1/3 cup
shortening, room temperature
Method
1. Combine the yeast and water in the bowl of a stand mixer fitted with the dough hook.
2. Add the flour, sugar, milk powder, salt, baking powder, and fat; mix on the lowest speed
possible for 8 to 10 minutes. The dough should gather together into a neat ball on the hook.
3. Remove dough and place in a lightly oiled medium size mixing bowl, and cover the bowl
with a dry kitchen towel. Allow to proof for 1 hour or until dough has doubled in size.
4. Divide the dough in half, and then each half into five equal pieces. Gently roll the pieces
into logs, then cut each log into 5 pieces, making a total of 50 pieces. They should be about
the size of a ping-pong ball and weigh just under an ounce.
5. Roll each piece into a ball and place on a sheet pan. Cover the balls with a draping of plastic
wrap and allow them to rest and rise for 30 minutes.
6. Meanwhile, cut out fifty 4-inch squares of parchment paper. Coat a chopstick with whatever
fat you are working with.
7. Flatten one ball with the palm of your hand and use a rolling pin, roll it into a 4-inch long
oval. Lay the greased chopstick across the middle of the oval and fold the oval over onto
itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, and put the
bun on a square of parchment paper. Stick it back under the plastic wrap (or a dry kitchen
towel) and form the rest of the buns. Let the buns rest for 30 to 45 minutes—they will rise a
little
8. Set up a steamer on the stove.
9. Working in batches so that you don’t crowd the steamer, steam the buns on the parchment
squares for ten minutes and remove the parchment. You can use the buns immediately or
allow to cool completely.
10. Reheat the buns in a stovetop steamer for 2 to 3 minutes until puffy, soft, and warmed
through.

ROASTED GARLIC AIOLI
Yield: 1 Cup
Ingredients Amounts
Roasted Garlic
Garlic heads, cut in half 2 ea.
Thyme sprigs 4 ea.
Olive oil 1 oz.
Water ½ cup
Salt as needed
Roasted Garlic Aioli

Roasted Garlic (see above) as needed
Mayonnaise 3 cups
Lemon zest 1 tsp.
Method
1. For the Roasted Garlic: Preheat 350˚F oven. Place garlic heads cut side up in a half hotel pan.
Lay thyme sprigs on top of garlic and drizzle olive oil on top. Pour water in pan and season
garlic with salt and pepper. Cover with foil and bake in oven until caramelized and soft.
Remove cloves from skins and mash to a paste.
2. For the Roasted Garlic Aioli: Mix mashed Roasted Garlic with mayonnaise and lemon zest.

TAMARIND PORK
Yield: 24 Portions
Ingredients Amounts
Tamarind pulp 2 cups

Chiles de arbol, dried 8 ea.
White vinegar 3 cups
Sugar 2 cups
Salt 2 Tbsp.
Ground allspice 4 tsp.
Ground coriander 4 tsp.
Water 3 cups
Pork shoulder, boneless, cut like 3 lb.
chasiu, braised in strips
Method
1. In a blender combine all ingredients except pork; blend until fully combined. Bring to a
simmer and reduce to a sauce consistency.
2. Strain mixture or run through a chinois.
3. Toss the pork with tamarind sauce mixture to coat. Place in a hotel pan, cover with foil and
heat in oven until warmed through.
4. Shred meat and mix with 2 to 3 cups of tamarind braising liquid while still warm.

FENNEL, APPLE, AND RADISH SLAW
Yield: 6 Cups or 24 Portions
Ingredients Amounts
Lime juice 1 cup

Sugar 2 Tbsp.
Salt 2 tsp.
Ginger, minced 1 tsp.
Fennel, cored, shaved 3 cups
Radishes, shaved 1 cups
Apple, peeled, quartered, sliced thin 1 cup
Method
1. Combine lime juice, sugar, salt, and ginger together.
2. Place vegetables in a large bowl. Toss until all ingredients are mixed and evenly coated in
dressing.

PROFITEROLES WITH LOG SMOKED BACON
AND ONION JAM, SLOW ROASTED TOMATOES,
PICKLED RADISHES, AND ARUGULA
Yield: 6 Cups or 24 Portions
Ingredients Amounts
Bacon and Onion Jam

Log Smoked Bacon, cut in ¼” batons 1 lb
Sweet onions, julienne 1½ lb.
Mustard seeds 2 tsp.
Brown sugar 2½ Tbsp.
Sherry vinegar ¼ cup
Thyme, chopped 2 tsp.
Water 3 Tbsp.
Lemon juice 1 tsp.
Salt as needed
Profiteroles
Water 12 oz.
Butter 6 oz.
All-purpose flour, sifted 6¾ oz.
Eggs 6 ea.
Parmesan cheese, micro planed 1 oz.
Salt as needed
Slow Roasted Tomatoes, cut in ½ 24 ea.

(recipe follows)
Pickled Radishes, sliced thin ¼ cup
(recipe follows)
Arugula, chiffonade 2 cups
Method
1. For the Bacon and Onion Jam: Set a heavy pot over medium heat, and add the bacon. Cook,
stirring occasionally, until the fat is completely rendered and the bacon has started to crisp,
approximately 12 to 15 minutes. Drain all but 1 tablespoon of the fat from the pot, and add
the onions, mustard seed, brown sugar, vinegar, thyme, and water. Stir to combine, then
cover the pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20
minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook
until most of the liquid is gone and the onions have achieved a dark brown jamminess,
approximately 60 to 70 minutes. A little more water can be added if needed. Taste the jam,
and add lemon, salt and pepper if necessary.
2. For the Profiteroles: Combine the water, butter, and salt and bring to a boil.

3. Add the sifted flour all at once and stir in well; cook over medium heat just until mass
comes away from the pot.
4. Transfer to a mixer and mix on medium speed for about 1 minute. Add the eggs, one at a
time, mixing well after each addition, to achieve a stiff but pliable texture. Add in the grated
cheese and salt. Mix well.
5. Transfer the dough to a pastry bag with a number 5 plain tip and pipe out in 1-inch in
diameter circles on a parchment line sheet pans.
6. Bake in 400˚F oven until golden brown, then reduce oven temperature to 325 F to cook
through, 12 to 15 minutes.
7. When ready to fill, slice off the tops with a sharp knife. Add a heaping teaspoon of Bacon
and Onion Jam, top with Slow Roasted Tomatoes, a couple of slices of Pickled Radishes, and
arugula.

PICKLED RADISHES
Yield: 3 Cups
Ingredients Amounts
Radishes 2 bu.
Water 3 cups
White vinegar 1 cup
Sugar ½ cup
Salt 2 Tbsp.
Garlic 4 cloves
Thai bird chilies, cut in half lengthwise 2 ea.
Ginger, peeled, sliced into thin rounds 1” piece
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.

THURSDAY, MARCH 10TH

NAPA VALLEY BREAKFAST

BREAKFAST BANH MI WITH EGGS,
HOISIN MUSHROOM PORK BLEND, FIVE-SPICE BACON,
AND SRIRACHA MAYONNAISE
Yield: 12 Portions
Ingredients Amounts
Five-Spice Bacon
Brown sugar 1 cup
Red chile flakes ¼ tsp.
Soy sauce, low sodium 1 Tbsp.
Chinese five-spice powder ¼ tsp.
Bacon, thick cut 1 lb.
Sriracha Mayonnaise
Mayonnaise 1 cup
Sriracha chile sauce 2 Tbsp.
Soy Sauce as needed
Pickled Bok Choy

Rice wine vinegar 1 oz.
Sugar 1 Tbsp.
Salt 1 Tbsp.
Bok choy, julienned 1 lb.
Napa cabbage, julienned ½ lb.
Watercress 4 oz.
Mushroom Pork Blend

White button mushrooms, chopped 3 lb.
Onion, minced 1 cup
Ginger, minced 2 Tbsp.
Garlic, minced 2 Tbsp.
Pork, ground 1½ lb.
Fish sauce 2 Tbsp.
Hoisin sauce ¼ cup
Chicken stock ½ cup
Banh Mi Bread 2 ea.
Cucumbers, sliced thin lengthwise 1 ea.
Thai basil leaves 1 cup
Cilantro leaves 1 cup
Mint leaves 1 cup
Jalapeños, sliced thin (optional) 2 ea.
Fish sauce as needed

Eggs, fried 12 ea.
Method
1. For the Five-Spice Bacon: Preheat the oven to 400°F. In a small bowl, combine the brown sugar
and red chile flakes. In a small bowl, combine the soy sauce and five-spice powder. Brush
mixture over each slice of bacon. Place a baking rack on a sheet pan and arrange the bacon
in a single layer. Bake for 15 to 20 minutes, until the bacon is three-fourths of the way
cooked. Remove the pan carefully from the oven. Sprinkle the bacon slices with brown
sugar mixture and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
Transfer the bacon to a plate lined with paper towels, hold warm
2. For the Sriracha Mayonnaise: Mix all ingredients in a bowl until smooth and taste for
seasoning. Adjust as necessary.
3. For the Pickled Bok Choy: Bring the vinegar, sugar, and salt to a boil, remove from heat once it
reaches a boil. Place the bok choy and Napa cabbage in a non-reactive container and pour
the hot pickling liquid over them. Allow them to cool to room temperature and refrigerate
overnight. Fold in watercress
4. For the Mushroom Pork Blend: Heat a large sauté pan to smoking hot and add a small amount
of oil; add a single layer of mushrooms. Allow them to sear for a couple of minutes, then
toss and remove to a sheet pan. Repeat with the remaining mushrooms, working in batches.
After cooking the mushrooms, add the onions and cook until caramelized. Add ginger and
garlic until aromatic.
5. Add ground pork, reduce the heat to medium, and cook until done while stirring to break
up any lumps. Cook pork until excess liquid has evaporated. Add the fish sauce, hoisin
sauce, and chicken stock. Bring to a simmer. Adjust seasoning.
6. To Assemble: Split the bread, place a layer of Sriracha Mayonnaise on the top and bottom.
Place a spoonful of Mushroom Pork Blend on the bottom, and top with any of the remaining
ingredients.

MUSHROOMS, LOG SMOKED BACON, AND GOAT CHEESE
FRITTATA WITH ARUGULA AND PICKLED BEETS
Yield: 8 Portions
Ingredients Amounts
Eggs, large 6 ea.

Egg whites 2 ea.
Nutmeg, ground a pinch
Salt as needed
Water 2 Tbsp.
Extra-virgin olive oil as needed
Log Smoked Bacon, cut in ¼” batons 1 cup
Mushroom mix (crimini, shiitake, and 2 cups
white button), sliced
Onions, diced ½ cup
Thyme, chopped 1 tsp.
Baby Spinach 2 cups
Feta cheese ½ cup
Arugula 4 cups
Radishes, sliced thin 2 cups
Lemon juice 1 Tbsp.
Cider Vinegar Pickled Beets ¼ cup
(recipe follows)
Method
1. Beat the eggs with the nutmeg, salt, pepper, and water until the whites combine with the
yolks, but short of homogeneity. Divide into two. Set aside.
2. Preheat an oven to 350°F.
3. Heat the oil over a medium-high heat in a sauté pan. When hot, add the bacon and cook
until crispy and the fat has rendered. Drain the bacon, reserving the rendered bacon.
4. Add a little of the rendered bacon back to the pan. Add the mushrooms; sauté until
caramelized and the mushrooms have given up most of their liquid. Set aside.
5. Add the onions and a little of the reserved bacon fat to the pan, cook until translucent and
the edges begin to caramelize. Add thyme and spinach, and cook until wilted. Add the
bacon and mushrooms back to the pan. Adjust seasoning with salt and pepper.
6. Divide the mixture into two.
7. Heat an 8-inch Teflon pan over medium heat. Add 1 teaspoon olive oil. Add half of the
mushroom mixture and half of the egg mixture give a good stir. Once the eggs start to set,
fold in the cheese. Lower the heat to medium low and slowly cook the frittata on the one
side for about 1 minute.
8. Place the pans in the preheated oven and cook for 10 minutes, or until the center is set.
9. Place the arugula and radishes in a bowl. Drizzle with lemon juice and olive oil. Season with
salt and pepper.

10. Remove the pans from the oven and cool slightly. Invert the frittatas onto a large plate and
cut into serving portions. Serve warm with the arugula mixture on top along with Cider
Vinegar Pickled Beets.

CIDER VINEGAR PICKLED BEETS
Ingredients Amounts
Cider vinegar 1 cup

Water 1 cup
Sugar ½ cup
Red onion, small, thinly sliced 1 ea.
Garlic cloves, quartered 4 ea.
Yellow mustard seeds 1 tsp.
Bay leaves 2 ea.
Whole cloves 2 ea.
Black peppercorns 1½ tsp.
Dried thyme 2 tsp.
Dried oregano 1 tsp.
Salt as needed
Baby red beets, peeled, cut into 2 lb.
2-by ½-inch matchsticks
Method
1. In a saucepan, bring the vinegar, water, sugar, onion, garlic, mustard seeds, bay leaves,
cloves, peppercorns, thyme, and oregano to a boil.
2. In a large pot of boiling salted water, cook the beets until crisp-tender, about 5 to 10
minutes. Drain and transfer to a heatproof bowl. Pour the hot vinegar liquid over the beets
and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets,
transfer to a bowl, and serve.

POMEGRANATE - RASPBERRY SMOOTHIE
Yield: 8 Portions
Ingredients Amounts
Vanilla Greek yogurt 4 cups

Raspberries 2 cups
Pomegranate juice 1 cup
Ice 1 cup
Pomegranate glaze ¼ cup
Method
1. Combine all ingredients except the glaze in a blender. Blend until smooth. Garnish with a
swirl of glaze in the drink.

MIXED BERRY GINGER JAM
Yield: 1 Quart
Ingredients Amounts
Strawberries, chopped 4 cups

Blueberries 4 cups
Sugar 4 cup
Lemon juice 2 Tbsp.
Lemon zest 1 Tbsp.
Candied ginger, chopped fine 1 cup
Salt a pinch
Ground black pepper a pinch
Method
1. Place berries and sugar, in a non-reactive 12-inch skillet. Stir to combine. Let the berries sit
until the sugar looks damp and the fruit has started to weep liquid.
2. Place the pan over high heat and bring to a boil.
3. Cook, stirring regularly, until the berries soften and the liquid bubbles and thickens. It
should take between 30 and 45 minutes of cooking.
4. Towards the end of cooking, stir in the lemon juice, zest, and candied ginger. Bring back to a
simmer. Cook 5 more minutes.
5. The jam is done when you can pull a spatula through the mixture and it leaves a trail.
6. Remove the pan from the heat and stir in the salt and pepper.

STRAWBERRY PARFAITS WITH CHOCOLATE GOJI BERRY
GRANOLA AND VANILLA GREEK YOGURT
Yield: 8 Portions
Ingredients Amounts
Vanilla Greek yogurt 4 cups

Strawberries, cut into quarters 2 cups
Chocolate Goji Berry Granola 1 cup
(recipe follows)
Agave syrup 2 Tbsp.
Method
1. Arrange 8 bowls for making individual parfaits on the counter.
2. Spoon ½ cup of the yogurt into the bottom of each bowl.
3. Spoon over 3 tablespoons of strawberries over the yogurt and 2 tablespoons of Chocolate
Goji Berry Granola. Drizzle with agave syrup. Serve chilled.

CHOCOLATE GOJI BERRY GRANOLA
Yield: 2 ¼ Pounds
Ingredients Amounts
Rolled oats 300 g

Coconut flour 55 g
Coconut flakes, unsweetened 160 g
Light brown sugar 145 g
Cocoa powder 45 g
Brown rice syrup 100 g
Prune purée 130 g
Canola or coconut oil 55 g
Salt 6 g
Mini chocolate chips 100 g
Goji berries 100 g
Almonds, chopped 115 g
Pumpkin seeds, toasted 115 g
Dried blueberries 200 g
Method
1. Preheat the oven to 275°F and grease a baking sheet with oil.
2. Toss together the rolled oats, coconut flour, coconut flakes, light brown sugar, and cocoa
powder in a large bowl; set aside.
3. In a small saucepan, bring the syrup, prune purée, coconut oil, and salt to a boil, then reduce
the heat to low and simmer for 6 minutes to 235°F. Whisk until the coconut oil is thoroughly
melted and ingredients are well combined. Pour the syrup over the oat mixture and toss
with a spatula until thoroughly mixed. Spread out evenly in a clumpy layer on the greased
baking sheet.
4. Bake the granola for 25 minutes, scraping with a spatula from the edges inward and
redistributing evenly every 5 minutes. When the granola is dark brown, remove from oven
and place on a cooling rack until cooled. Stir in remaining ingredients. Granola will keep in
an airtight container for at least a week.

WHOLE WHEAT BLUEBERRY MUFFINS
Yield: 18 Portions
Ingredients Amounts
Whole wheat pastry flour 168 g

All-purpose flour 127 g
Almond flour 32 g
Baking powder 4 g
Salt 2 g
Baking soda 4 g
Orange zest 6 g
Blueberries 100 g
Eggs, large 100 g
Low fat buttermilk, 1% 295 g
Brown sugar 85 g
Canola oil 75 g
Orange juice 22 g
Vanilla 2 g
Method
1. Place the rack in the top third of the oven and preheat the oven to 400°F. Line muffin tins
with paper liners.
2. In a large mixing bowl, combine the flours, baking powder, salt, baking soda, and orange
zest. Add the blueberries and toss gently to coat the blueberries in flour. This will help keep
the blueberries suspended in the batter versus falling to the bottom.
3. In a medium mixing bowl, lightly beat the eggs, then whisk in the buttermilk, brown sugar,
canola oil, orange juice, and vanilla. Don’t be concerned if the mixture looks curdled or
lumpy.
4. Pour the wet ingredients into the dry ingredients and stir until most of the flour is
incorporated. The mixture can be slightly lumpy; do not over mix. Divide the batter among
the 18 prepared muffin cups.
5. Bake 12 to 14 minutes, until the muffins are golden brown around the edges.
Note: You don’t need to buy almond flour; you can make your own almond flour by grinding
whole almonds in your food processor.

STRAWBERRY, LEMON, AND ROSEMARY SCONES
Yield: 14 Portions
Ingredients Amounts
Strawberry, Lemon, and Rosemary Scones

All-purpose flour 1 cup
Whole wheat flour 1 cup + additional
Sugar ½ cup
Baking powder 2 tsp.
Rosemary leaves, finely chopped 1 Tbsp.
Salt ¼ tsp.
Butter, cut into ½ -inch pieces 6 Tbsp.
Heavy cream 1 cup
Strawberry jam 1/3 cup
Glaze
Lemon juice ¼ cup
Powdered sugar 2 cups
Water 1-2 Tbsp.
Method
1. For the Strawberry, Lemon, and Rosemary Scones: Place an oven rack in the middle of the oven.
Preheat the oven to 375°F. Line a baking sheet with a silpat or parchment paper. Set aside.
2. In the bowl of a food processor, pulse together the flours, sugar, baking powder, rosemary,
salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium
bowl. Gradually stir in the cream until the mixture forms a dough.
3. On a lightly floured work surface, roll out the dough into a ½ -inch thick, 10-inch circle.
Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on
the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out
to ½-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an
index finger or a small, round measuring spoon, gently make an indentation in the center of
each pastry heart. Spoon a heaping ½ teaspoon of jam into each indentation.
4. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones
onto a wire rack and cool for 30 minutes.
5. For the Glaze: In a medium bowl, mix together the lemon juice and powdered sugar until
smooth. Gradually add the water until the mixture is thin enough to spread.
6. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes.
Serve or store in an airtight plastic container for 2 days.
Note: The dough can also be made by hand by stirring together the flours, sugar, baking
powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a
pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
Gradually stir in the cream until the mixture forms a dough.
Source: Adapted from Giada De Laurentiis

CULINARY DEMONSTRATION RECIPES

COLD SMOKED STRIP STEAK WITH BLACK GARLIC,
BÉARNAISE SAUCE, AND OYSTER MUSHROOMS
Ingredients Amounts
Aussie, grassfed strip loin 1 ea.

cut into 2” steaks, trimmed
Char Rub (recipe follows) as needed
Black Garlic Purée

Egg yolks 6 ea.
Black garlic cloves 6 ea.
Salt as needed
Lemon juice ¼ cup
Grape seed oil as needed
Chili pepper powder or paste as needed
Béarnaise Sauce (recipe follows) as needed

Oyster mushrooms, sautéed with as needed
olive oil, salt, and pepper,
or prepared to choice
Method
1. Preheat a grill over high heat.
2. Season the strip loin steaks with the Char Rub and grill until cooked to 125°F, or desired
doneness. Remove meat from grill and allow meat to rest inside of a cold smoker until ready
to use.
3. For the Black Garlic Purée: Place all ingredients except for the oil and chili pepper in the bowl
of a blender. Process ingredients while slowly drizzling in the oil in a steady stream, then
the chili pepper; process until smooth in consistency.
4. Slice steak and serve with Black Garlic Purée, Béarnaise Sauce, and oyster mushrooms.
Source: Thomas Horner, as presented at the 2016 Greystone Flavor Summit leadership retreat.

CHAR RUB
Yield: 705 Grams
Ingredients Amounts
Turbinado sugar 270 g

Oregano 20 g
White pepper 10 g
Sage powder 45 g
Garlic powder 45 g
Onion powder 45 g
Coriander powder 10 g
Thyme powder 25 g
Celery salt 25 g
Basil powder 30 g
Salt 120 g
Cumin powder 10 g
Cayenne powder 5 g
Brown sugar 45 g
Method
1. Combine all ingredients and mix until well combined. Store in an airtight container in a in a
cool, dry location.

BÉARNAISE SAUCE
Yield: About 2 Cups
Ingredients Amounts
White wine vinegar ½ cup

White wine 1 cup
Tarragon, chopped ½ oz.
Shallots, minced 2 ea.
Egg yolks 4 ea.
Butter, melted ¾ cup
Black garlic cloves, minced 4 ea.
Salt as needed
Method
1. In a pot over medium-high heat, combine together and reduce the first four ingredients.
2. Cool down the mixture and mix in the egg yolks.
3. Blend the mixture together with an immersion blender and slowly drizzle in the melted
butter.
4. Fold in the black garlic and season with salt, as desired.

NETWORKING BREAK

SWEET SCARLETT GRAPEFRUIT SALAD WITH ARUGULA,
CHILE, LIMES, AND CANDIED SPICED ALMONDS
Yield: 8 Portions
Ingredients Amounts
Dressing
Palm sugar 4 Tbsp.
Thai bird chilies, chopped 1-2 ea.
Garlic cloves, minced 1-2 ea.
Lime juice ½ cup
Fish sauce 6 Tbsp.
Scarlett grapefruits supremes 4 cups

Cucumbers, peeled, seeded, sliced into 2 cups
half moons
Arugula 4 cups
Cilantro, leaves, coarse chopped ½ cup
Coconut, unsweetened, shredded, ½ cup
toasted
Fried onions or shallots ¼ cup
Candied Spiced Almonds ¼ cup
(recipe follows)
Method
1. For the Dressing: Combine palm sugar, chilies, garlic, lime juice, and fish sauce in a bowl.
Mix well to dissolve the sugar.
2. Place the grapefruit, cucumbers, arugula, and cilantro in a bowl. Add some of the Dressing.
Place in a serving bowl, topped with coconut, Fried Shallots, and Candied Spiced Almonds.

CANDIED SPICE ALMONDS
Yield: 2 Portions
Ingredients Amounts
Sugar 1 cup
Water ½ cup
Cinnamon sticks 2 ea
Star Anise 2 ea.
Black peppercorns ½ tsp.
Salt ¼ tsp.
Almonds 2 cups
Method
1. Put sugar, water, and spices in a heavy saucepan over moderate heat; stir to mix. Bring to a
simmer and let infuse for 15 minutes. Remove spices.
2. Add almonds, bring to a boil, and cook, stirring, until the sugar begins to look like sand
from the crystallization of the sugar.
3. Lower the heat and continue stirring. Some of the sugar will melt and you want to make
sure the almonds are coated evenly, so tilt the pan from time to time to make sure you coat
all of them evenly.
4. Pour onto a lightly greased sheet pan or marble surface and cool. You can start separating
the clumped almonds once you are able to handle them with your hands or using two
spoons.

WALK AROUND TASTING LUNCH

COLD SMOKED STRIP STEAK WITH BLACK GARLIC,
BÉARNAISE SAUCE, AND OYSTER MUSHROOMS
Ingredients Amounts
Aussie, grassfed strip loin 1 ea.

cut into 2” steaks, trimmed
Char Rub (recipe follows) as needed
Black Garlic Purée

Egg yolks 6 ea.
Black garlic cloves 6 ea.
Salt as needed
Lemon juice ¼ cup
Grape seed oil as needed
Chili pepper powder or paste as needed
Béarnaise Sauce (recipe follows) as needed

Oyster mushrooms, sautéed with as needed
olive oil, salt, and pepper,
or prepared to choice
Method
1. Preheat a grill over high heat.
2. Season the strip loin steaks with the Char Rub and grill until cooked to 125°F, or desired
doneness. Remove meat from grill and allow meat to rest inside of a cold smoker until ready
to use.
3. For the Black Garlic Purée: Place all ingredients except for the oil and chili pepper in the bowl
of a blender. Process ingredients while slowly drizzling in the oil in a steady stream, then
the chili pepper; process until smooth in consistency.
4. Slice steak and serve with Black Garlic Purée, Béarnaise Sauce, and oyster mushrooms.
Source: Thomas Horner, as served at the 2016 Greystone Flavor Summit leadership retreat.

CHAR RUB
Yield: 705 Grams
Ingredients Amounts
Turbinado sugar 270 g

Oregano 20 g
White pepper 10 g
Sage powder 45 g
Garlic powder 45 g
Onion powder 45 g
Coriander powder 10 g
Thyme powder 25 g
Celery salt 25 g
Basil powder 30 g
Salt 120 g
Cumin powder 10 g
Cayenne powder 5 g
Brown sugar 45 g
Method
1. Combine all ingredients and mix until well combined. Store in an airtight container in a in a
cool, dry location.

BÉARNAISE SAUCE
Yield: About 2 Cups
Ingredients Amounts
White wine vinegar ½ cup

White wine 1 cup
Tarragon, chopped ½ oz.
Egg yolks 4 ea.
Butter, melted ¾ cup
Black garlic cloves, minced 4 ea.
Salt as needed
Method
1. In a pot over medium-high heat, combine together and reduce the first four ingredients.
2. Cool down the mixture and mix in the egg yolks.
3. Blend the mixture together with an immersion blender and slowly drizzle in the melted
butter.
4. Fold in the black garlic and season with salt, as desired.

ORZO RISOTTO BAR
Yield: 4 Portions
Ingredients Amounts
Olive oil 2 Tbsp.

Orzo ½ cup
Shallot, large, minced 1 ea.
Garlic clove, small, minced 1 ea.
Dry white wine 1/3 cup
Chicken or vegetable stock, heated 3½ cup
Salt as needed
Lemon juice as needed
Parsley, chopped as needed
Parmesan cheese, grated as needed
Method
1. Heat the olive oil in a large heavy skillet over medium-high heat. Add orzo and lightly toast
in the oil.
2. Stir in the shallot; cook one minute. Add the garlic; cook 4 minutes longer. Stir in the wine,
scraping the bottom and sides of the pan. Heat to boiling; boil until slightly syrupy, about 4
minutes. Reduce the heat to medium-low, add 1 cup of the hot stock. Cook, stirring
frequently, until all liquid has been absorbed, about 15 minutes. (If the liquid absorbs too
quickly, reduce the heat.) Stir in another cup of stock and continue to cook, stirring
frequently until all liquid has been absorbed, about 15 minutes.
3. Add another cup of stock and continue to cook, stirring frequently until all liquid has been
absorbed, about 15 minutes.
4. Add the remaining ½ cup of stock and continue to cook until the orzo is tender and all
liquid has been absorbed, about 15 minutes. Raise the heat slightly if the mixture is too wet.
Adjust seasoning with salt, pepper, and lemon juice. Sprinkle with parsley, and serve with
Parmesan cheese.
Source: Adapted from The Grains Cookbook, by Bert Greene (Workman, 1988)

GEORGIA STYLE BBQ PULLED PORK
Yield: 10 Portions
Ingredients Amounts
Georgia BBQ Sauce

Smoked bacon, cut into small strips ½ cup
Vidalia onion, sliced 1 ea.
Garlic clove, chopped 3 Tbsp.
Pecans, chopped ¼ cup
Coca-cola 16 oz.
Brown sugar 3 Tbsp.
Apple cider vinegar 1 cup
Worcestershire sauce 2 Tbsp.
Ketchup 1 qt.
Water 2 cups
Hot sauce ¼ cup
Salt 1 Tbsp.
Georgia BBQ Sauce (see above) 2 cups

Pulled pork, choice of 3 lb.
Method
1. For the Georgia BBQ Sauce: Cook bacon in a pan over medium-high heat until golden brown.
2. Add onions and sauté until golden brown. Add garlic and pecans and cook for 1 minute.
3. Add Coca-Cola and brown sugar, and bring to a boil. Cook to a syrupy consistency.
4. Add vinegar, Worcestershire, ketchup, water, hot sauce, and salt.
5. Bring to a boil, reduce heat. Simmer for 15 minutes, stirring every 5 minutes.
6. Purée in food processor until smooth, pass through a coarse strainer and return to sauce
pan. Add black pepper and cook another 5 minutes.
7. When the Georgia BBQ Sauce is hot, add the pork. Warm together over medium-low heat
until hot.
Source: Adapted from Linton Hopkins

MUSHROOM SUGO
Yield: 6 Portions
Ingredients Amounts
Extra-virgin olive oil 5 Tbsp. + additional

Assorted mushrooms, such as 1 lb.
shiitake, oyster, cremini, and
hen of the woods, chopped or torn
into halves or quarters
Salt as needed
Garlic cloves, sliced 4 ea.
Tomato paste 2 Tbsp.
Thyme sprigs 4 ea.
Bay leaf 1 ea.
Dry white wine ½ cup
Chicken stock 2 cups
Parsley, chopped ¼ cup
Method
1. Heat a large sauté pan over medium-high heat. Drizzle in about 2 ½ tablespoons of the olive
oil, gently swirling the pan so that the oil is evenly distributed. Add about half of the
mushrooms, enough to cover the bottom of the pan. Cook the mushrooms, without stirring,
until well seared on the bottom. With a spatula, flip the mushrooms and continue cooking
until well seared on the other side. Once the mushrooms are well caramelized, season with
salt and pepper, and transfer to a plate. Repeat with the remaining mushrooms and another
2 ½ tablespoons of oil, and set aside.
2. In the same pan, sauté the shallots and garlic, adding a bit more olive oil if needed, until
translucent but not browned, about 3 minutes. Stir in the tomato paste and cook until it
begins to brown around the edges. Add the thyme and bay leaf. Add the wine and cook,
stirring with a wooden spoon to scrape up any bits stuck to the bottom of the pan, until the
wine has reduced by about half.
3. Add the stock, bring to a simmer, and return the mushrooms to the pan. Simmer very gently
until the sauce has reduced slightly and the mushroom flavor is pervasive, 10 to 15 minutes.
Remove the bay leaf and add the parsley.

ROASTED CAULIFLOWER AND ROASTED KABOCHA SQUASH
Yield: 8 Portions
Ingredients Amounts
Cauliflower
Cauliflower, cut into 1” florets 1 head
Olive oil 2 oz.
Salt as needed
Lemon juice 1 Tbsp.
Kabocha Squash
Kabocha squash, cut in 1”wedges 1 ea.
Olive oil 2 oz.
Soy sauce 1½ tsp.
Salt as needed
Lemon juice 1 tsp.
Method
1. For the Cauliflower: Place the cauliflower, olive oil, salt, and pepper in a bowl. Toss to coat.
Place on a baking sheet and roast in the oven until caramelized and tender. Toss with lemon
juice and parsley.
2. For the Kabocha Squash: Place the squash wedges, olive oil, soy sauce, salt, and pepper in a
large bowl. Toss to coat. Spread squash on a baking sheet and roast in the oven stirring
periodically until just tender. Sprinkle with lemon juice.

BRAISED GREENS
Ingredients Amounts
Collard greens, stems removed 7 lb.

Canola oil 2 oz.
Onions, minced 1½ lb.
Cider vinegar 1 oz.
Brown sugar 1 oz.
Ham hocks 3 ea.
Water 1 pt.
Salt as needed
Method
1. Rough cut the greens into bite-sized pieces. Blanch them in salted water for 2 minutes.
2. Add the oil to a rondeau and heat. Add the onions and garlic, and cook for 2 to 3 minutes.
3. Add the blanched greens, vinegar, brown sugar, ham hocks, water, and some salt and
pepper.
4. Bring this mixture up to a simmer. Cook tightly covered for 1 ½ to 2 hours in a preheated
350°F oven until the greens are tender. Remove the meat from the ham hocks and add to the
greens. Hold hot for service.

CRISPY ONIONS
Yield: 6 Portions
Ingredient Amount
Omega 9 Oil ½ gal.

Wondra flour 4 cups
Salt as needed
Cayenne pepper 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 peper.
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.

SPICY PICKLED TOMATOES
Yield: 4 Quarts
Ingredients Amounts
Roma tomatoes, peeled, cut in ¼” slices 4 lb.

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 clove, purée ¼ cup
Mustard seeds 3 Tbsp.
Black peppercorns, cracked 2 Tbsp.
Ground 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.

EARL GREY PANNA COTTA WITH BERRY PATCH SALAD
Ingredients Amounts
Berry Patch Salad

Lemon juice 2 Tbsp.
Lemon zest 1 tsp.
Honey 4 Tbsp.
Strawberries, stemmed, cut in ¼ 2 cups
Raspberries 2 cup
Blueberries 2 cup
Black berries 2 cup
Earl Grey Panna Cotta

Gelatin 28 g
Milk 908 g
Heavy cream 454 g
Sugar 454 g
Greek yogurt 1440 g
Honey 200 g
Loose leaf Earl Grey tea 3 oz.
Method
1. For the Berry Patch Salad: Combine the lemon juice, zest and honey in a bowl. Add the
berries, gently toss, and let macerate for 10 minutes.
2. For the Earl Grey Panna Cotta: Add gelatin to the milk and allow to bloom. Combine cream,
sugar, yogurt, honey, and tea, and heat to a simmer and allow to steep 5 minutes.
3. Add milk and gelatin mixture to cream, heat until gelatin dissolves. Strain mixture.
4. Pour mixture into molds and refrigerate overnight.
5. Serve Earl Grey Panna Cotta with a topping of Berry Patch Salad.

SPICY PORK TACOS WITH CUCUMBER PICKLES
AND TAMARI SAUCE
Ingredients Amounts
Korean Bulgogi Marinade

Ginger 1 Tbsp.
Garlic clove, minced 2 tsp.
Pear, grated 4 oz.
Red pepper flakes ½ tsp.
Tamari Soy sauce ½ cup
Asian pear ½ cup
Lemon, zest and juice of 1 ea.
Brown sugar, packed ¼ cup
Rice wine vinegar ¼ cup
Green onion, thinly sliced 1 oz.
Hoisin sauce ¼ cup
Sesame seeds, toasted 1 Tbsp.
Sesame oil 1 Tbsp.
Quick Pickled Cucumbers

Tamari 2 Tbsp.
Rice wine vinegar 4 Tbsp.
Sugar 2 tsp.
Korean chile flakes 1 pinch
Sesame oil 1 Tbsp.
Cucumbers, cut in ½ lengthwise, 2 ea.
sliced thin on bias
Green onions, thinly sliced 4 ea.
Cooked Pulled Pork Shoulder 3 lb.

Corn tortillas, 6” 24 ea.
Garnish
Cilantro sprigs as needed
Jalapeños, thinly sliced as needed
Sesame seeds, toasted as needed
Method
1. For the Korean Bulgogi Marinade: Blend together all of the ingredients; refrigerate. (Note: to
use as a dipping sauce, bring the marinade to a simmer, then refrigerate.)
2. For the Quick Cucumber Pickles: Combine tamari, vinegar, sugar, chile flakes, and sesame oil
in a bowl. Mix until sugar dissolves. Add in cucumbers and green onions, let sit until wilted.

3. Place the pork in a sauce pan. Add the marinade. Bring up to a low simmer over low heat.
Allow the marinade to simmer until it is reduced to almost a glaze. Pour into a hotel pan
and hold hot for service.
4. For Assembly: Heat a tortilla over an open flame or on a griddle until it puffs. Place 2 ounces
of pork on the tortilla, topped with 1 ounce of Quick Pickled Cucumbers, several sprigs of
cilantro, 4 or 5 slices of jalapeño, and a sprinkle of sesame seeds. Serve immediately.

OYSTER BAR
Ingredients Amounts
Oysters, shucked as needed

Chipotle Sour Mignonette (recipe follows)as needed
Yuzu Pickled Ginger Mignonette as needed
(recipe follows)
Mignonette (recipe follows) as needed
Method
1. Serve shucked oysters with choice of accompaniments.

CHIPOTLE SOUR MIGNONETTE
Ingredients Amounts
The Perfect Purée Chipotle Sour 2 Tbsp.

Apple cider vinegar ¼ cup
Shallots ¼ cup
Cracked black peppercorns 1 Tbsp.
Cilantro, minced 1 tsp.
Salt as needed
Method
1. Combine all ingredients in a bowl. Adjust seasoning with salt.

YUZU SOUR PICKLED GINGER MIGNONETTE
Ingredients Amounts
The Perfect Purée Yuzu Sour 2 Tbsp.

Rice wine vinegar ½ cup
Pickled ginger, minced 2 Tbsp.
Cucumber, peeled, seeded, brunoise ½ cup
Shallots ¼ cup
Shiso, minced 1 tsp.
Salt as needed
Method

MIGNONETTE
Ingredients Amounts
Champagne vinegar ½ cup

Shallots ¼ cup
Salt as needed
Method

ROAST KING OYSTER MUSHROOMS WITH SWEET SCARLETT
GRAPEFRUIT, PICKLED SUNCHOKES, AND PISTACHIO PURÉE
Yield: 6 Portions
Ingredients Amounts
Pickled Jerusalem Artichokes

Jerusalem artichokes ½ lb.
Water 1 cup
Rice vinegar ½ cup
Sugar ½ cup
Salt ½ tsp.
Shichimi togarashi ¾ tsp.
Pistachio Purée
Pistachios, whole, roasted 1 cup
Water 5½ cups
Mirin ¼ cup
Hon dashi (powder) ¼ cup
Pickled Radishes
Radishes 8 ea.
Sugar 1 Tbsp.
Salt 1 Tbsp.
Mushrooms
King Oyster mushrooms 1½ lbs.
Enoki mushrooms 1 pack
Canola oil 6 -7 Tbsp. divided
Salt as needed
Butter 1 Tbsp.
Garlic cloves, smashed 2 ea.
Sherry vinegar 3 Tbsp.
Watercress, red and green as needed

Grapefruit, supremes, tossed in 4 ea.
a teaspoon of sesame oil
Micro greens as needed
Maldon salt as needed
Pistachio oil as needed
Method
1. Jerusalem Artichokes: Peel artichokes and cut into ¼-inch-thick sticks, then transfer to a
nonreactive heatproof bowl. Bring remaining artichoke ingredients to a boil in a small

nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to
room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to
an airtight container and chill, shaking occasionally, at least once a day.
2. Pistachio Purée: Cook pistachios in 2 cups boiling water in a small saucepan for 2 minutes.
Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins.
3. Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until
powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are
very tender, about 1 hour. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for
garnish. Purée remaining nuts with remaining ½ cup water in a blender into a very smooth
but thick paste.
4. For the Pickled Radishes: Trim radishes, then cut each into 6 wedges. Toss with sugar and salt
in a bowl until sugar and salt have dissolved.
5. For the Mushrooms: Trim oyster mushrooms, keeping stems intact, then cut lengthwise into
¼-inch-thick slices. Trim enoki mushrooms, leaving 3 inches of stem, and reserve for
garnish. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat
until hot. Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8
teaspoon salt and 1/8 teaspoon pepper, and sauté, turning once, until golden on edges, 2 to
4 minutes. Transfer to a bowl. Sauté remaining oyster mushrooms in 5 or 6 more batches,
using 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper per batch. When all
oyster mushrooms are sautéed, return to skillet, then add butter and garlic, and heat,
swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated.
Remove from heat and discard garlic.
6. Divide Pistachio Purée among plates, then top with oyster mushrooms. Scatter the
watercress and grapefruit. Remove artichokes from container with a slotted spoon and
arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms,
micro greens, reserved pistachios, Maldon salt, and pistachio oil.
Notes:
• If using crosnes, halve lengthwise.
• Pickled Jerusalem artichokes keep, covered and chilled, 2 weeks.
• Puréed and whole cooked pistachios can be prepared 2 days ahead, then chilled
separately, covered. Bring to room temperature before serving.
• Radishes can be prepared 4 hours ahead and kept at room temperature.
• Mushrooms can be sautéed 2 hours ahead and chilled, uncovered, until cool, then
covered. Reheat in skillet, then proceed with recipe.
Source: Adapted from David Chang

BLUEBERRY GREEN TEA
Ingredients Amounts
The Perfect Purée Blueberry, thawed 3 oz.

Green tea, brewed and chilled 9 oz.
Sage leaves 2 ea.
Torani Sugar Free Vanilla Syrup ½ oz.
Method
1. Combine blueberry purée and green tea together.
2. “Slap” the sage leaves and add them to the purée tea mixture, along with the vanilla syrup;
stir.
3. Pour into an ice filled glass. Serve
Source: The Perfect Purée of Napa Valley, as served at the 2016 Greystone Flavor Summit.

NETWORKING BREAK

RAMEN BAR
Ingredients Amounts
Shredded Hoisin Pork

Oil as needed
Shallots, brunoise 2 Tbsp.
Garlic clove, minced 1 Tbsp.
Ginger, minced 1 Tbsp.
Pulled Pork Shoulder 1 lb.
Hoisin sauce ½ cup
Chicken stock ½ cup
Sesame oil 1 Tbsp.
Ramen noodles 1 lb.

Shredded Hoisin Pork (see above) 1 lb.
Tofu, drained, ½” dice 1 ea.
Pickled Shiitake Mushrooms 1 cup
Kimchi 1 cup
Spinach, blanched 1 cup
Green onions 1 cup
Soy sauce 1 btl.
Sriracha sauce 1 btl.
Shichimi Togarashi 1 btl.
Tonkotsu Ramen Soup mix, prepared 1 gal
Method
1. For the Shredded Hoisin Pork: Heat a sauté pan over medium heat. Add the oil, shallots, garlic,
and ginger, sauté until aromatic. Add the pork and toss to warm. Pour in the hoisin sauce
and chicken stock, and heat. Simmer until the sauce reduces and coats the pork. Stir in the
sesame oil. Set aside.
2. Place the ramen noodles in the serving bowls.
3. Place all other items in individual bowls.
4. Pour the hot Ramen Base over the ramen and top with desired garnishes.

JAPANESE MARINATED SOFT BOILED EGG
(AJITSUKE TAMAGO)
Ingredients Amounts
Marinade
Water 1 cup
Sake 1 cup
Soy sauce ½ cup
Mirin 1 cup
Sugar ½ cup
Eggs 6 ea.
Method
1. For the Marinade: Combine water, sake, soy sauce, mirin, and sugar in a medium bowl; whisk
until the sugar dissolves. Set aside
2. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg
with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air
bubble at the end). Carefully lower eggs into the water with a wire mesh spider or slotted
spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and
carefully peel eggs under cold running water (the whites will be quite delicate).
3. Transfer eggs to a bowl that just barely fits them all. Pour the Marinade on top until eggs are
covered or just floating. Place a double-layer of paper towels on top and press down until
completely saturated in liquid to help keep eggs submerged and marinating evenly.
Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store
eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

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
the liquid.
2. Combine mushrooms, 2 cups of reserved liquid, and remaining ingredients in a saucepot.
Bring to a simmer over medium high heat. Reduce heat to medium low and cook stirring
occasionally; after about 30 minutes remove from heat and let cool in liquid. Refrigerate for
up to 2 weeks.
Source: Momofuku, by David Chang and Peter Meehan (Clarkson Potter, 2009)

CULINARY DEMONSTRATIONS

AGNOLETTI
Yield: 4 Portions
Ingredients Amounts
Filling
Certified Angus Beef ® ground beef 1 lb.
Onion, small dice ½ ea.
Sage, chopped 1 tsp.
Garlic clove, minced ½ tsp.
Goat cheese 2 oz.
Ricotta cheese 2 oz.
Parmesan cheese, grated 3 Tbsp.
Salt as needed
Pasta Dough
Eggs 5 ea.
Extra-virgin olive oil 1 tsp.
Salt ½ tsp.
“00” flour 3½ cups
Water as needed
Egg whites 2 ea.
Sauce
Unsalted butter 2 Tbsp.
Onion, julienned 1 ea.
Port ¾ cup
Stone ground mustard 1 Tbsp.
Veal demi-glace 2 cups
Heavy cream ¾ cup
Salt as needed
Garnish
Extra-virgin olive oil 2 tsp.
Panko breadcrumbs ½ cup
Salt as needed
Arugula as needed
Method
1. For the Filling: In a large sauté pan on medium-high heat, brown the ground beef. Remove
beef from pan, leaving some of the fat; add onion and sauté until translucent. Add sage,
garlic, and ground beef. Turn off burner. Stir in the goat, ricotta, and Parmesan cheeses.
Season with salt and pepper. Place mixture into a food processor and pulse 15 to 20 seconds,
until mixture is mostly smooth with a few chunks.

2. For the Pasta Dough: Add eggs, oil, and salt into the bowl of a stand mixer. Using a flat
beater, mix for 30 to 60 seconds on speed 2. Blend in flour, adding water in ½ tablespoon
increments if the dough is too dry. Replace flat beater with dough hook, turn to speed 2, and
knead for 2 minutes. Remove dough and knead by hand for 2 minutes. Let rest for 20 to 30
minutes.
3. Cut the dough into four equal pieces. Take one piece, cover remaining pieces, and flatten
into a rectangular shape while adding flour to both sides. Attach pasta sheet roller to stand
mixer and set to #1. Turn on mixer to speed 2, and run dough rectangle through roller.
While still set at #1, fold dough in half and run through again; repeat several times. Add a
little flour to each side of dough, change setting to #2 and pass pasta through roller two
times. Repeat twice each on settings #3, and then #4. Repeat with all four pieces of dough.
4. Brush pasta sheet with egg white. Place 1 ounce scoops of Filling about 2 inches apart on
pasta. Fold dough over to cover filling and cut between each scoop with a pasta wheel
cutter. Cook Agnolotti in a pot of boiling water until they float; remove and drain.
5. For the Sauce: Melt butter in large sauté pan on medium heat; add onions, and caramelize,
stirring occasionally. Deglaze pan with port. Add mustard, demi-glace and heavy cream.
Season with salt and pepper. Reduce sauce on medium heat for 8 to 10 minutes.
6. In medium skillet on medium heat, add olive oil and panko. Stir occasionally until golden
brown; season with salt.
7. Arrange 5 Agnolotti per plate. Ladle Sauce over the top, and garnish with toasted
breadcrumbs and arugula.
Source: Joshua D. Moore, as presented at the 2016 Greystone Flavor Summit leadership retreat.

WALK AROUND RECEPTION

ROASTED TRUMPET MUSHROOMS AND ASPARAGUS
Ingredients Amounts
Asparagus, trimmed 1 lb.

Trumpet mushrooms, cut in 1 lb.
½” lengthwise
Olive oil 1 oz.
Lemon zest 1 Tbsp.
Salt as needed
Method
1. Place asparagus and mushrooms in separate pans. Toss each pan with oil, garlic, and lemon
zest. Season with salt and pepper.
2. Place on a baking sheet and roast in a 450˚F oven until tender. Toss periodically to ensure
even cooking.
3. Toss with parsley once cooked.

CATALAN FIDEUÀ WITH MANILA CLAMS AND CHORIZO
Ingredients Amounts
Fideuà
Spaghettini, cut in 2” pieces 1 lb.
Olive oil 1 oz.
Pork Tenderloin, cut in 1”: cubes 4 ea.

Salt as needed
Spanish paprika 2 tsp.
Stock
Olive oil 2 oz.
Shrimp shells 8 oz.
Saffron a pinch
Fennel seeds ½ tsp.
Coriander seeds ½ tsp.
Bay leaf 1 ea.
Chicken Stock 2 qt.
Chorizo, cut ½ lengthwise, sliced 8 oz

Onion, small dice 1 ea.
Poblano chile, seeded, small dice 1 cup
Tomato, roasted, peeled, chopped 1 cup
Saffron a pinch
Green onions, cut in 1" length 1 cup
Clams, washed 1 lb.
Orange zest 1 tsp.
Salt as needed
Lemon wedges as needed
Aioli as needed
Method
1. For the Fideuà: Heat oven to 375°F. Place noodles in a large roasting pan or baking sheet (If
using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons of olive oil over the
noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if
necessary, until noodles are golden brown.
2. Season the pork with salt, pepper, and spanish paprika. Add the extra-virgin olive oil. Toss
until well combined and let sit overnight.

3. For the Stock: Heat a sauce pot over high heat. Add the oil and sauté the shrimp shells until
red. Add a pinch of saffron, fennel seeds, coriander seeds and bay leaf, cook 30 seconds, add
the chicken stock, and bring to a low simmer. Let infuse for 20 minutes, strain.
4. Heat a paella pan on the grill. Add the pork, cooking until brown all over, but not cooked all
the way through. Remove from the pan. Add the chorizo, sauté for 2 to 3 minutes until some
of the fat renders. Add the onions and poblano peppers, let cook over medium heat until
translucent. Add the tomatoes and cook till the liquid evaporates, then add the saffron and
garlic.
5. Add toasted noodles and green onions, pressing down a bit. Ladle 3 cups hot broth over
noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften
into the broth. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a
simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if
mixture dries out.
6. Push the clams into the surface around the edges and center of the pan, seam side down.
Shake the pan to smooth the surface, and bring to a simmer. Place on the grill, cover the grill
and let simmer over low heat, shaking the pan once in a while until the liquid is absorbed.
Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but
firm, and the mixture a little soupy. Remove from the grill.
7. Mix the orange zest with the parsley, salt and pepper. Sprinkle on top. You can serve this
with lemon wedges and aioli.

CASARECCE WITH ALMOND KALE PESTO
AND ROASTED ASPARAGUS
Yield: 6 Portions
Ingredients Amounts
Asparagus, cut into 1”slices 1 bu.

Salt as needed
Kale Pesto
Almonds ½ cup
Romano cheese, grated ½ cup
Kale, chiffonade 2 cups
Barilla Collezione Casarecce 1 pkg.

Cherry tomatoes, halved 1 pt.
Method
1. Preheat oven to 450°F.
2. Rub asparagus with a little of the oil; season with salt and pepper. Bake until slightly brown
(about 15 minutes).
3. For the Kale Pesto: In a food processor, process nuts, cheese, and kale while gradually adding
remaining oil.
4. Bring a large pot of water to boil.
5. Cook pasta according to package directions, drain while saving 1 cup of cooking liquid.
6. Toss in a bowl with Kale Pesto, cherry tomatoes, and asparagus, and serve

SPICY OYSTER SHOOT WITH ORANGE,
SOY GINGER, AND SHISO
Ingredients Amounts
Orange Mirin Sauce

Orange juice 1 cup
Mirin ¼ cup
Tamari 1 Tbsp.
Rice wine vinegar 1 Tbsp.
Ginger, grated 1 tsp.
Thai bird chili, minced ½ ea.
Sesame oil 1 tsp.
Oysters, shucked 12 ea.

Pickled ginger, chiffonade 1 Tbsp.
Micro shiso 2 Tbsp.
Togarashi as needed
Method
1. For the Orange Mirin Sauce: Combine all ingredients in a small bowl and mix until well
combined.
2. Place each oyster in a shooter cup, top with liquid, pickled ginger, micro shiso, and
togarashi.

GRILLED TURKISH SPICED LAMB SKEWERS WITH
MUHAMMARA AND MINTED YOGURT
Yield: 4 Portions
Ingredients Amounts
Minted Yogurt
Plain yogurt 1 cup
Mint, chopped 1 Tbsp.
Mint, dried 1 tsp
Salt as needed
Aleppo chilies 2 Tbsp.

Red pepper paste, or 1 roasted red 2 Tbsp.
pepper, seeded, and finely chopped
Tomato paste ¼ cup
Canola oil ½ cup
Garlic cloves, chopped 3 ea.
North Africa Baharat (recipe follows) 1 Tbsp.
Lamb loin, cut into 1”cubes 1 lb.
Muhammara (recipe follows) 1 recipe
Micro mint as needed
Method
1. For the Minted Yogurt: Combine the yogurt, mint, and dried mint, and season with salt and
pepper. Let sit for 30 minutes.
2. In a medium bowl, whisk together the Aleppo chiles, red pepper paste, ¼ cup of tomato
paste, oil, 1 tablespoon garlic, and the baharat spice mix. Add the lamb and stir to coat the
meat. Chill overnight or let stand at room temperature for at least an hour. If chilled
overnight, pull out 1 hour before grilling. Place on a skewer and let the meat and marinade
come to room temperature.
3. Prepare a charcoal grill. Grill the lamb to medium rare (5 to 8 minutes on each side)
4. Serve the lamb with Muhammara, Minted Yogurt, and top with micro mint.

NORTH AFRICAN BAHARAT
Ingredients Amounts
Cinnamon 1½ tsp.
Paprika 2 Tbsp.
Ground cumin, tsted 2 Tbsp.
Nutmeg 1 tsp.
Cardamom ½ tsp.
Ground coriander 1 Tbsp.
Cloves 1 tsp.
Method
1. Combine all spices together and keep sealed in an airtight container.
Source: Kevan Vetter

MUHAMMARA
Ingredients Amounts
Perfect Purée Red Bell Pepper 1 cup

Red bell peppers, roasted, peeled, 1 lb.
seeded, puréed
Walnuts, shelled, and ground ½ cup
Quality bread crumbs or 3 Tbsp.
sesame cracker crumbs
Lemon, juice of 1 ea.
Pomegranate molasses 4 tsp.
Red chili paste (or more to taste) ¼ tsp.
Salt ¼ tsp.
Cumin, ground ¼ tsp.
Olive oil 1 Tbsp.
Method
1. Combine the Perfect Purée Red Bell Pepper and roasted red peppers, and drain in a cheese
cloth for several hours.
2. Meanwhile, combine the walnuts and bread crumbs in a food processor, and process until
finely ground. Add the Red Bell Pepper Purée, lemon juice, and pomegranate molasses, and
blend until creamy. Add the chili paste, and adjust seasonings as needed. Scrape into a 2-
cup storage jar. Chill overnight to allow flavors to mellow.
3. When ready to serve, scrape dip into a serving dish. Sprinkle with ground cumin and
drizzle of olive oil.

THAI BASIL TAJ MAHAL
Ingredients Amounts
American gin 750 ml

The Perfect Purée Thai Basil and 2 pkg.
Black Pepper Purée, thawed
The Perfect Purée Mango Purée, 1 ½ jars
thawed
Ginger ale 3 cans
Lemon wedges as needed
Basil leaves as needed
Method
1. In a punch bowl, combine all ingredients until well combined. Serve over ice with a squeeze
of lemon wedge and a basil leaf.
Source: www.perfectpuree.com

FRIDAY, MARCH 11TH

NAPA VALLEY BREAKFAST

BLUEBERRY-RICOTTA PANCAKES WITH
WARM MAPLE SYRUP AND FRESH BERRY COMPOTE
Ingredients Amounts
Fresh Berry Compote

Lemon juice 2 Tbsp.
Lemon zest 1 tsp.
Honey ¼ cup
Blueberries 1 cup
Raspberries 1 cup
Blackberries 1 cup
Salt a pinch
Pancakes
Skim ricotta cheese, or drained small 1 ½ cups
curd cottage cheese
Butter, melted ¼ cup
Egg yolks 4 ea.
All-purpose flour ½ cup
Sugar ¼ cup
Lemon zest 2 tsp.
Egg whites 8 ea.
Blueberries 2 cups
Maple syrup as needed
Method
1. For the Fresh Berry Compote: Combine the lemon juice, lemon zest and honey in a bowl. Add the
berries and gently toss to coat. Add a pinch of salt.
2. For the Pancakes: In a medium-sized bowl, combine ricotta, butter, and egg yolks until blended.
3. In a small bowl, stir together flour, sugar, and lemon zest.
4. Stir dry ingredients into ricotta mixture.
5. In a medium-sized bowl, beat egg whites until they form soft peaks.
6. Fold egg whites into the batter followed by the blueberries.
7. Over medium heat, form cakes by spooning ¼ cup of batter per pancake onto a hot lightly greased
griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes.
8. Serve with warm syrup and Fresh Berry Compote on the side.

SWEET POTATO, MUSHROOM, AND SWISS CHARD GALETTE
TOPPED WITH FRIED EGGS
Yield: 8 Portions
Ingredients Amounts
Whole Wheat Dough

All-purpose flour 1 cup
Whole wheat flour 1 cup
Salt 1 tsp.
Butter, chilled unsalted, ¾ cup
cut into pieces (1 ½ sticks)
Apple cider vinegar 1 Tbsp.
Ice water ¼ cup + additional
Galette
Sweet potatoes 2 ea.
Ricotta 1 cup
Salt as needed
Olive oil, divided 3 Tbsp.
Crimini mushrooms, sliced thin 4 oz.
Garlic clove, finely chopped 1 ea.
Swiss chard, large, ribs and 1 bu.
stems removed, leaves cut into
bite-sized pieces
All-purpose flour as needed
Butter, melted as needed
Egg, large, beaten to blend 1 ea.
Fried eggs 6 ea.
Mixed herbs (such as parsley, 1 cup
cilantro, dill, and/or chives)
Lemon zest, finely grated 1 tsp.
Lemon juice 1 tsp.
Maldon sea salt as needed
Method
1. For Whole Wheat Dough: Pulse all-purpose flour, whole wheat flour, and salt in a food
processor to combine. Add butter and pulse until mixture resembles coarse meal with a few
pea-size pieces of butter remaining. Transfer mixture to a large bowl; drizzle with vinegar
and ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just
until a shaggy dough comes together; lightly knead until no dry spots remain -- do not
overwork. Pat into a disk and wrap in plastic. Chill at least 2 hours. The dough can be made
2 days ahead and kept chilled.

2. For the Galette: Preheat the oven to 400°F. Bake the sweet potatoes in their skins for 35 to 45
minutes, until they soften up but are still slightly raw in the center (check by inserting a
small knife). Leave until cool enough to handle, then peel and cut into slices ⅛-inch thick.
3. Season ricotta with salt and pepper; set aside.
4. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add mushrooms; season
with salt and pepper, and cook, stirring occasionally, until golden brown and crisp, about 5
minutes. Transfer to a small bowl.
5. Heat 1 tablespoon of oil in same skillet over medium heat. Cook garlic, stirring, until
fragrant, about 30 seconds. Add half of chard, season with salt and pepper, and cook,
tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until
completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set
aside.
6. Roll out dough on a lightly floured sheet of parchment to a 14-inch round about ⅛-inch
thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough,
leaving a 1½-inch border. Top with reserved chard, then mushrooms. Shingle the sweet
potatoes down the middle. Brush with butter, and sprinkle with salt and pepper. Dollop the
remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as
needed, to create a 1½-inch border; brush with egg. Bake Galette, in a preheated 400°F oven
rotating once, until crust is golden brown and cooked through, 35 to 40 minutes. Let cool
slightly on baking sheet.
7. Top with a fried egg. Toss herbs with lemon juice and remaining 1 tablespoon of oil in a
small bowl; season with pepper. Top fried egg with herbs, zest, and sea salt.
Source: Adapted from www.BonAppetit.com

PORK AND MUSHROOM SAUSAGE WITH AVOCADO RELISH,
AND PICKLED RED ONIONS
Yield: 20 Portions
Ingredients Amounts
Pork and Mushroom Sausage, 10 ea.

choice of
Avocado Relish
Avocado, peeled, seeded, ½” pieces 2½ ea.
Maui onion, grilled, chopped 5 ea.
Lime juice 1 Tbsp.
Salt as needed
Pickled Red Onions (see recipe index) as needed

Micro cilantro 1 oz.
Method
1. Preheat oven to 400˚F. Place Pork and Mushroom Sausages on a parchment lined sheet pan.
Roast in oven until golden brown.
2. For the Avocado Relish: Combine all ingredients in a small bowl. Gently mix. Season with salt
and pepper, and mix until well combined.
3. Place sausage on a plate top with 1 spoonful of Avocado Relish, and top with a few pieces of
Pickled Red Onions and micro cilantro.

SAVORY STEEL CUT OATS WITH BACON,
CHEESE, AND SPINACH
Yield: 6 Portions
Ingredients Amounts
Olive oil 2 tsp.

Steel-cut Irish oats 80 g
Water 3½ cup
Salt ⅛ tsp.
Pecorino Romano as needed
or Parmesan cheese
Baby spinach leaves as needed
Chives, minced as needed
Slow Cooked Tomatoes as needed
(recipe follows)
High quality extra-virgin olive oil 4 oz.
Bacon, cooked, crumbled 1 cup
Method
1. In a heavy saucepan, melt the olive oil over medium heat. Add the oats and toast them in
the oil.
2. Pour in the water and bring to a boil, constantly stirring. When the oats start to bubble
heavily at the edge, and the liquid looks thick, 15 minutes or so, sprinkle in the salt. Keep
stirring for 5 to 7 minutes more, until the oats are distinct but creamy and tender.
3. When ready to serve, stir in the cheese, spinach, and chives. Fold in the Slow Cooked
Tomatoes. Adjust seasonings as needed; serve with a drizzle of high quality olive oil, and
bacon.

SLOW ROASTED TOMATOES
Ingredients Amounts
Tomatoes, halved, seeded 5 lbs.

Olive oil ¼ cup
Salt ½ tsp.
Oregano leaves, chopped 1 Tbsp.
Thyme, chopped 1 Tbsp.
Method
1. Preheat oven to 250˚F. Place tomato halves cut side up on a baking sheet. 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.

EARTH SMOOTHIE
Yield: 1 Portion
Ingredients Amounts
The Perfect Purée Blueberry, thawed 4 oz.

Banana, medium, frozen 1 ea.
Almond milk ½ cup
Apple juice ½ cup
Method
1. Place all ingredients in a blender and blend until smooth.

WHOLE WHEAT LEMON, CANDIED GINGER,
AND ALMOND SCONES
Yield: 12 Portions
Ingredients Amounts
Old-fashioned rolled oats 52 g

Whole wheat pastry flour 708 g
Sugar 75 g
Baking powder 10 g
Baking soda 1 g
Salt 2 g
Unsalted butter, cold, cut into bits 85 g
Lemon, zest of 1 ½ ea.
Almonds, sliced, toasted, chopped 155 g
Candied ginger 85 g
Egg, large 50 g
Buttermilk, well-shaken 130 g
Buttermilk, well-shaken, for brushing 65 g
Sugar, coarse (optional) as needed
Method
1. Place a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet
with parchment. Set aside.
2. In a spice grinder, grind enough of the rolled oats to make a scant ½ cup of fine flour.
Transfer to a large bowl. Blend in the whole wheat flour, sugar, baking powder, baking
soda, and salt.
3. With a pastry blender or two knives, cut the butter into the flour until the mixture resembles
uneven pebbles. Stir in the grated lemon zest, almonds, and candied ginger.
4. In a small bowl, whisk the egg into the ½ cup of buttermilk. Pour the liquid into the dry
ingredients. With a rubber spatula, lightly stir and fold in the wet ingredients just until the
dry ingredients are moistened. Do not over mix.
5. Turn the dough out onto a floured surface. Gently knead 4 or 5 times, incorporating any
loose dough as you go. The dough should be slightly moist. Work in a little more flour if it
feels sticky. Shape the dough into 2 rounds about 6-inch diameter. Cut each round into 6 to
8 wedges.
6. Transfer the wedges to the prepared baking sheet, leaving ½ inch between them. Brush with
buttermilk on top and dust with coarse sugar. Bake until the bottoms are golden, 13 to15
minutes. Rotate the baking sheet halfway through for even baking. Transfer the scones to a
cooling rack. Eat warm or at room temperature.
Source: Adapted from: Whole Grains, Every Day, Every Way (Random House, 2006)

MINI FRIED RASPBERRY TURNOVERS
WITH HONEY RASPBERRY SAUCE
Ingredients Amounts
Dough
Soft Roll Dough (recipe follows) 5 lb. 1 oz.
Puff Pastry (recipe follows) 5 lb. 2 oz.
Raspberry Filling (recipe follows) as needed

Egg, beaten as needed
Oil, for frying as needed
Cinnamon sugar as needed
Honey Raspberry Sauce as needed
(recipe follows)
Method
1. Place the Soft Roll Dough and Puff Pastry on top of each other and give three single turns
before resting in a cool place for about half an hour.
2. Roll out the dough to 1 ½ -millimeters thick, cut out round discs (4-inches in diameter) and
pipe a teaspoon of Raspberry Filling in the center. Brush the edges with egg and fold over as
a turnover, pressing firmly together with the back of a cutter. Prick with a fork before
frying. Fry in oil at 360°F, remove from when cooked, drain on paper towels, then roll in
cinnamon sugar.

SOFT ROLL DOUGH
Ingredients Amounts
Water 1 lb. 4 oz.

Yeast, instant 3 oz.
Milk powder 2 oz.
Eggs 4 oz.
Bread flour 2 lb. 12 oz.
Salt 1 oz.
Sugar 4 oz.
Butter 4 oz.
Method
1. Place water and yeast in a bowl and stir to dissolve. Add milk powder and stir to dissolve.
2. Add remaining ingredients, mixing on low speed for 3 minutes until the flour is
incorporated.
3. Mix for 6 to 8 minutes or until dough is properly developed, cover and place in a warm area
to ferment for about 1 hour. Fold down after 30 minutes and chill.

PUFF PASTRY
Ingredients Amounts
All-purpose flour 2 lb. 4 oz.

Butter, sweet, softened 2 lb. 4 oz.
Salt 2/3 oz.
Water 1 lb. 2 oz.
Method
1. Combine 2 pounds of flour, 4 ounces of butter, salt, and almost all the water.
2. Mix dough and knead until smooth.
3. Knead 2 pounds of butter, sprinkle over 4 ounces of flour, and work in lightly.
4. Roll butter on parchment paper into a rectangle.
5. Roll dough into a rectangle slightly wider than the butter but 2 times longer.
6. Place butter on ½ of the dough.
7. Fold the exposed dough over the butter covered half of dough. Roll to original size, seal
edges, and turn 90°.
8. Rest dough refrigerated 20 to 30 minutes between folding and rolling.
9. Dough will be rolled and folded six times; the last fold needs to be done the day before you
use your puff pastry.

BERRY FILLING
Ingredients Amounts
Sugar 1lb. 14 oz.

Water ¾ cup
Raspberry, fresh 1lb. 14 oz.
Sugar 2 oz.
Water ½ cup
Agar stabilizer 1 ½ oz.
Clear gel starch 3 oz.

Water ½ cup
Method
1. Bring first amounts of sugar, water, and berries to a boil.
2. Stir together 2 ounces of sugar, ½ cup of water, and agar stabilizer, and mix to dissolve. Add
to the boiling fruit.
3. Mix clear gel and other ½ cup of water and combine.
4. Add to the boiling fruit and stir with a wooden spoon, bring back to a boil.
5. Cool.

HONEY RASPBERRY SAUCE
Ingredients Amounts
Cornstarch 3 Tbsp.
Water ½ cup
Unsweetened raspberry purée, as needed
fresh
Honey 8 oz.
Sugar 4 oz.
Method
1. Dissolve the cornstarch in ½ cup of water. Set aside.
2. Boil raspberry purée, honey, and sugar.
3. Add dissolved cornstarch into raspberry and honey mixture, and stir until well combined. .

CULINARY DEMONSTRATIONS

PICKLING LIQUID
Ingredients Amounts
White vinegar 8 cups

Sugar 9 cups
Water 9 cups
Salt 1 cup
Fresno chili, smashed 1 ea.
Garlic clove, smashed 1 ea.
Method
1. Bring all ingredients to a simmer and whisk to combine. Pour the warm pickling liquid over
cut vegetables and cool fully before serving.
Note: If using soft vegetables, such as thinly sliced cucumber, salt the slices and place into
cooled pickling liquid for or five minutes.
Source: Angela and Seth Raynor on behalf of The National Pork Board, as served at the 2016
Greystone Flavor Summit. Published with permission of the author. All rights reserved.

MISO GLAZED PORK BELLY KUSHIYAKI
Yield: 70 Portions
Ingredients Amounts
Miso Marinade
Mirin 2 cups
Sake 2 cups
White Miso 17.7 oz.
Sugar 12.4 oz.
Black Sesame Paste

Black sesame seeds 1 cup
Black tahini 1 cup
Sugar 1 cup
Soy 4 oz.
Mirin ½ cup
Water 3 oz.
Salt ½ tsp.
Braised Pork Belly (recipe follows) 1 ea.

Miso Marinade (see above) 2 qt.
Green onions, white and 25 ea.
light green portions only
Black Sesame Paste (see above) 1 qt.
Sesame seeds, mixed black and white as needed
toasted and finely ground
Method
1. For the Miso Marinade: Pour the mirin and sake into a saucepot, and place over medium heat.
Flame the sake and mirin to burn off some of the alcohol. Turn heat to low and add the
white miso; whisk until smooth. Add the sugar and whisk again until the sugar is fully
dissolved. Do not allow the mixture to boil. Remove from heat and let cool.
2. For the Black Sesame Paste: Toast the cup of black sesame seeds in a dry pan until fragrant
and nutty. Place the toasted seeds into a Vitamix blender and grind the seeds on high until
well ground. Place the remaining ingredients in a Vitamix. Start the blender at low speed,
using the plunger to work the ingredients. Gradually raise the speed of the blender and
work the mixture until fully incorporated; this may take a few minutes to get to the desired,
smooth tahini-like consistency. Place Black Sesame Paste in a small bowl and reserve.
3. Slice the Braised Pork Belly as you would bacon, into ¼-inch thin slices. Trim away the top
and bottom to square off the slices (reserve the scraps for another dish.) Cut the long
rectangle into small squares 1-by 1-inch, allotting two squares per skewer.
4. Slice the bottom white and light green portions of the green onions into inch lengths to
match the width of the Brined Pork Belly squares, sandwiching 1 segment of green onion.
5. Heat a plancha over medium high heat. Brush the pork belly skewers with the Miso
Marinade and sear on each side until caramelized.

6. Drizzle the skewers with the Black Sesame Paste and top with ground sesame seeds.

BRAISED PORK BELLY
Ingredients Amounts
Brined Pork Belly

Water, cool 12 qt.
Salt 300 grams
Sugar 272 grams
Pink salt (Instacure 1) 18 grams
Pork belly 1 ea.
Ginger, 3” piece 1 ea.

Onions, yellow 2 ea.
Star anise pods 3 ea.
Chicken Stock 2 qt.
Water 2 qt.
Brined Pork Belly (see above) 1 ea.
Method
1. For the Brined Pork Belly: Heat 3 quarts of water in a saucepan and add the salt, sugar and
pink salt. Stir to combine and continue heating until everything is melted. Remove from the
heat and add back the remaining 9 quarts of cool water. Once the brine is fully cooled, pour
over the pork belly to fully submerge. Brine overnight, but for no more than 24 hours.
2. Preheat an oven to 275°F. Set the onions and ginger over a low flame and char until the
skins are completely blackened. Remove from the heat and when cool enough handle, slice
the onion into rough chunks. Split the ginger lengthwise to expose the inner flesh and slice
into 1-inch pieces.
3. Toast the star anise and cinnamon sticks in a dry pan over low heat until fragrant.
4. Combine the chicken stock and water. Distribute the charred onion, ginger, and toasted
aromatics on the bottom of a hotel pan. Remove the pork belly from the brine, pat dry, and
on top, skin side up, and pour over enough braising liquid to almost cover. Place a sheet of
parchment over the surface of the belly and wrap tightly in foil.
5. Place in the oven for 3 hours or as needed (checking at the 2 hour mark) until fully tender.
6. Remove the foil and parchment paper and allow the pork belly to cool completely in the
liquid before removing. Line a sheet pan with plastic wrap and place the belly, skin side
down, top with another sheet of plastic wrap, another sheet pan and weigh down to press
overnight.

PORK BELLY FRIED RICE CHICHARRON
Yield: 8 Portions
Ingredients Amounts
Brined Pork Belly (see recipe index) ½ ea.

cut into lardons
Frying oil as needed
Onion, finely diced 1 cups
Carrot, small dice 1½ cups
Ginger, finely julienned 3 Tbsp.
White rice, cooked, dried for 2 days 8 cups
Oyster sauce ¼ cup
Fish sauce a splash
Soy sauce a splash
Mung bean sprouts 1 cup
Green onions, sliced thinly ½ bu.
Cilantro, chiffonade ½ bu.
Garnish
Fried egg 8 ea.
Sriracha mayonnaise as needed
Pickled Red Onion (see recipe index) ½ cup
Method
1. Heat a large sauté pan over medium-low heat. Place the Brined Pork Belly lardons in the
pan and render them completely until they are crisp and nicely browned. Remove the pan
from the heat and scoop out the lardons and drain them on a paper towel lined tray. Strain
and reserve the rendered pork fat for another use.
2. Assemble your stir-fry mise en place as the cooking process moves very quickly. Heat a wok
or nonstick sauté pan over high flame and several tablespoons of neutral oil. Swirl to coat
the bottom and sides. Add the onion and cook until it picks up just a bit of color. Remove
the cooked onions from the wok and reserve. Repeat this step for the small-diced carrot.
Add a bit more oil and stir fry the ginger and garlic until just fragrant. Add the dried white
rice and continue to stir fry, breaking up the rice with the back of a spatula. Add the oyster
sauce, fish sauce, and soy sauce, tossing and stirring well to combine. Add the mung bean
sprouts, green onions, and cilantro, and mix to combine. Finish by adding the Brined Pork
Belly lardons; toss again to combine
3. Remove from the heat and scoop the mixture into serving bowls. Garnish each bowl with a
crispy fried egg, a drizzle of Sriracha mayonnaise, and Pickled Red Onions.

KOREAN BBQ PORK SHOULDER BO SSAM
Yield: 8 Portions
Ingredients Amounts
BBQ Pork Marinade

Garlic clove 1 ea.
Ginger, peeled, and chopped 2 Tbsp.
Lemongrass stalk, and chopped 1 ea.
Cilantro, stems and leaves, roughly 1½ bu.
chopped
Sugar 1½ cups
Sesame oil ¼ cup
Mirin ½ cup
Soy sauce ¼ cup
Fish sauce, 3 Crab brand 1½ cups
Honey ¼ cup
Pork shoulder, sliced thinly, 4 lb.

and marinated overnight
BBQ Pork Marinade (see above) as needed
Bibb lettuce cups 24 ea.
Pickled Hot Red Fresno Chilies as needed
Pickled Carrot and Daikon as needed
(recipe follows)
Korean Ssam Sauce (recipe follows) as needed
Mint as needed
Thai basil as needed
Cilantro as needed
Method
1. For the BBQ Pork Marinade: Place the garlic, ginger, and lemongrass in the bottom of the
Vitamix container, add cilantro and sugar in alternating layers. Add the sesame oil, mirin
and soy sauce to the top of the cilantro-sugar blend. Turn on the Vitamix and using the
plunger, agitate the mix so that it begins to incorporate and blend well. When you have the
consistency of a rough pesto, add in the fish sauce, honey, and black pepper. Buzz again to
fully incorporate. This marinade is meant to just coat and flavor the pork, too much and it
can be overpowering.
2. Cut the pork shoulder into 2-by 4-by 6-inch blocks. Slice the pork against the grain into 1/8”
slices. Alternatively, you can freeze the blocks of pork until solid and slice to 1/8” thickness
on a deli slicer to achieve uniform cuts.
3. Marinate the sliced pork in just enough BBQ Pork Marinade to lightly and evenly coat the
slices overnight.

4. Start a charcoal grill. As the grill is coming to temperature, remove the pork slices from any
excess marinade and accumulated juices. Cook on a hot grill turning once to finish, so that
both sides have a slight char and are cooked to medium or medium rare.
5. Remove the slices from the grill and hold warm. Just before serving, julienne the pork slices
and continue to hold warm.
6. To Serve: Serve the BBQ pork alongside Bibb lettuce, Pickled Hot Red Fresno Chilies, Pickled
Carrot and Daikonn, Korean Ssam Sauce, and herbs so that guests can create their own
individual wraps.

PICKLED CARROT AND DAIKON
Ingredients Amounts
Carrots, sliced into batons as needed

Daikon, sliced into batons as needed
Pickling Liquid (see recipe index) as needed
Method
1. Add carrots and daikon to a non-reactive container. Pour over enough Pickling Liquid to
cover carrots and daikon. Seal containers and reserve until needed.

KOREAN SSAM CHILI SAUCE
Yield: 2 ½ Quarts
Ingredients Amounts
Korean Chili paste 2 cups

Sugar 3 cups
Soy sauce 1½ cups
Rice wine vinegar 1/3 cup
Sesame oil 1/3 cup
Method
1. Combine all ingredients in a small saucepan and place over medium low heat. Gently
warm the mixture, stirring to dissolve the sugar. Once the sugar has dissolved, remove from
the heat and cool.

BBQ PORK SHOULDER STEAMED BUN
Yield: 8 Portions
Ingredients Amounts
Hoisin Mayonnaise
Hoisin ¼ cup
Mayonnaise ¾ cup
Pork shoulder, sliced thinly 4 lb.

BBQ Pork Marinade (see recipe index) as needed
Mint, micro as needed
Thai basil, micro as needed
Cilantro, micro as needed
Steamed Bun, warm 16 ea.
Cucumber slices 16 ea.
Pickled Cucumber (recipe follows) as needed
Hoisin Mayonnaise (see above) as needed
Method
1. For the Hoisin Mayonnaise: In a small bowl, combine the hoisin and mayonnaise; mix until
well combined and set aside.
slices overnight.
5. Remove the slices from the grill and hold warm. Just before service, julienne the pork slices,
6. Mix equal portions of the micro mint, Thai basil, and cilantro in a bowl and cover with a
damp towel until ready to use.
7. To Assemble: Crack open the warm steamed bun and place 2 slices of fresh cucumber on the
bottom half. Place a generous portion of julienned pork down and top with some of the
Pickled Cucumber. Smear the top of the bun with Hoisin Mayonnaise and top with the
micro herb mixture.

PICKLED CUCUMBER
Ingredients Amounts
Cucumbers, sliced into rounds as needed

Method
1. Add cucumbers to a non-reactive container. Pour over enough Pickling Liquid to cover. Seal
containers and reserve until needed.

FAMILY STYLE LUNCH

GREEN BEAN AND ALMOND ACHAR
Ingredients Amounts
Green cabbage, cut into ½” lengthwise, 1 lb.

cored, and sliced thin
Sea salt as needed
Achar Paste
Canola oil 5 Tbsp.
Onion, minced 4½ oz.
Celery, finely diced 3½ oz.
Red chilies, seeded, and finely sliced 2 ea.
Ground turmeric ½ tsp.
Ground cumin 1 tsp.
Celery seeds 1 tsp.
Ground cloves ¼ tsp.
Ground cinnamon ¼ tsp.
Ground allspice ¼ tsp.
Water 7 Tbsp.
Light brown sugar ¼ cup
Cider vinegar ½ cup
Yellow mustard seeds 2 Tbsp.

Curry leaves 5 ea.
Green beans, trimmed, and 7 oz.
cut into 4” pieces
Almonds, roasted, and chopped 2 oz.
Method
1. Place the cabbage in a medium bowl and sprinkle over 1 tablespoon of salt. Mix well and set
aside for 30 minutes. This helps remove the bitterness from the cabbage. Rinse under cold
water, drain, and pat dry. Set aside.
2. For the Archar Paste: Put 3 tablespoons of oil into a large sauce pan, and place over medium-
high heat. Add the onion, celery, and chilies, cook for 5 to 6 minutes, stirring from time to
time, to soften. Add the turmeric, cumin, celery seeds, cloves, cinnamon, and allspice and
stir for another minute. Pour over 7 water and cook for 1 to 2 minutes, stirring to form a
paste. Add the sugar and vinegar, and cook for a minute, then add the cabbage. Mix well so
that the cabbage is coated, then reduce the heat to medium. Simmer for 25 minutes, stirring
from time to time, until the cabbage has softened, but still retains a bite and you have about
3 tablespoons of liquid left in the pan. Remove from the heat and set aside.
3. Place the remaining 2 tablespoons of oil into a small frying pan and place over high heat.
Add the mustard seeds and curry leaves, and fry for a minute, until the curry leaves are

crispy and bright green, and the mustard seeds have started to pop. Pour this over the
cabbage, mix well and set aside until completely cooled.
4. Bring a large pan of salted water to a boil. Add the beans, and blanch for 3 to 4 minute, until
al dente. Drain, shock, and dry well.
5. When ready to serve, add the beans to the cabbage mix, along with half of the nuts and ¾
teaspoon salt. Mix well. Transfer everything to a large serving platter, and sprinkle with the
remaining almonds.
Source: Adapted from Nopi: The Cookbook, by Yotam Ottolenghi (Ten Speed Press, 2015)

CITRUS SALAD WITH GREEN CHILE,
GINGER AND ALMOND SALSA
Ingredients Amounts
Almond Salsa
Almonds, whole, skin on 80 g
Ginger, finely minced 80 g
Coriander seeds, pan toasted and 2 Tbsp.
lightly crushed
Fennel seeds, pan toasted, and 1 Tbsp.
lightly crushed
Poppy seeds 1½ Tbsp.
Olive oil 75 ml
Sea salt as needed
Oranges 3 ea.
Pink grapefruit 3 ea.
Radicchio, small, trimmed and cut 1 ea.
into 1 cm-wide wedges
Chicory, trimmed, and cut lengthwise 1 ea.
into 8 wedges
Watercress 50 g
Arugula 50 g
Method
1. Heat the oven to 160°C (140°C fan)/gas mark to 3.
2. For the Almond Salsa: Spread the almonds on a small baking tray and roast for 20 minutes,
until nicely toasted. Remove and, when cool enough to handle, roughly chop. Transfer to a
bowl, add the remaining salsa ingredients, a quarter teaspoon of salt and pepper. Mix and
set aside.
3. With a small, sharp knife, remove the top and bottoms of the oranges. Stand each orange on
a board and cut down the sides, following the fruit’s natural line, to remove the skin and
pith. Cut width ways into ½ centimeter rounds, then cut each round into quarters. Do the
same with the grapefruit, but cut each round into sixths. Put the grapefruit and oranges in a
big bowl.
4. Gently toss the orange and grapefruit segments with half the salsa and all the leaves. Mix
gently, arrange on a large platter, spoon over the remaining salsa and serve.

SEAWEED, GINGER, AND CARROT SALAD
Yield: 8 Portions
Ingredients Amounts
Arame or hijiki 1 oz.

Ginger, peeled, and julienned 1 oz.
Carrots, peeled, and julienned 1 lb.
Rice vinegar 3 oz.
Sugar 1 Tbsp.
Salt as needed
Snowpeas, blanched, and julienned ½ lb.
Cucumber, peel, deseeded, 1 ea.
and julienned
Green onion, julienned 4 ea.
Mango, peeled, and julienne 1 ea.
Almonds, toasted 2½ oz.
Sesame seeds, toasted 2 Tbsp.
Lime juice 2 tsp.
Sesame oil 1 Tbsp.
Mint, chiffonade 2 Tbsp.
Method
1. Rinse the seaweed in cold water, strain, cover generously with cold water; if using arame,
set aside for 5 minutes (10 minutes if using hijiki).
2. Bring a large pot of water to a boil. Place the ginger and carrots in the boiling water and
blanch for two minutes. Drain, dry, and toss with vinegar, sugar, salt, and pepper. Spread
on a sheet pan. Cool in the refrigerator.
3. Once cool, stir in the remaining ingredients and serve.
Source: Adapted from Yotam Ottolenghi

KOREAN BBQ PORK SHOULDER BO SSAM
Yield: 8 Portions
Ingredients Amounts
BBQ Pork Marinade

Garlic clove 1 ea.
Ginger, peeled, and chopped 2 Tbsp.
Lemongrass stalk, and chopped 1 ea.
Cilantro, stems and leaves, roughly 1½ bu.
chopped
Sugar 1½ cups
Sesame oil ¼ cup
Mirin ½ cup
Soy sauce ¼ cup
Fish sauce, 3 Crab brand 1½ cups
Honey ¼ cup
Pork shoulder, sliced thinly, 4 lb.

and marinated overnight
BBQ Pork Marinade (see above) as needed
Bibb lettuce cups 24 ea.
Pickled Hot Red Fresno Chilies as needed
Pickled Carrot and Daikon as needed
(recipe follows)
Korean Ssam Sauce (recipe follows) as needed
Mint as needed
Thai basil as needed
Cilantro as needed
Method
1. For the BBQ Pork Marinade: Place the garlic, ginger, and lemongrass in the bottom of the
Vitamix container, add cilantro and sugar in alternating layers. Add the sesame oil, mirin
and soy sauce to the top of the cilantro-sugar blend. Turn on the Vitamix and using the
plunger, agitate the mix so that it begins to incorporate and blend well. When you have the
consistency of a rough pesto, add in the fish sauce, honey, and black pepper. Buzz again to
fully incorporate. This marinade is meant to just coat and flavor the pork, too much and it
can be overpowering.
slices overnight.

5. Remove the slices from the grill and hold warm. Just before serving, julienne the pork slices
6. To Serve: Serve the BBQ pork alongside Bibb lettuce, Pickled Hot Red Fresno Chilies, Pickled
Carrot and Daikonn, Korean Ssam Sauce, and herbs so that guests can create their own
individual wraps.

PICKLED CARROT AND DAIKON
Ingredients Amounts
Carrots, sliced into batons as needed

Daikon, sliced into batons as needed
Method
1. Add carrots and daikon to a non-reactive container. Pour over enough Pickling Liquid to
cover carrots and daikon. Seal containers and reserve until needed.

KOREAN SSAM CHILI SAUCE
Yield: 2 ½ Quarts
Ingredients Amounts
Korean Chili paste 2 cups

Sugar 3 cups
Soy sauce 1½ cups
Rice wine vinegar 1/3 cup
Sesame oil 1/3 cup
Method
1. Combine all ingredients in a small saucepan and place over medium low heat. Gently
warm the mixture, stirring to dissolve the sugar. Once the sugar has dissolved, remove from
the heat and cool.

BBQ PORK SHOULDER STEAMED BUN
Yield: 8 Portions
Ingredients Amounts
Hoisin Mayonnaise
Hoisin ¼ cup
Mayonnaise ¾ cup
Pork shoulder, sliced thinly 4 lb.

BBQ Pork Marinade (see recipe index) as needed
Mint, micro as needed
Thai basil, micro as needed
Cilantro, micro as needed
Steamed Bun, warm 16 ea.
Cucumber slices 16 ea.
Pickled Cucumber (recipe follows) as needed
Hoisin Mayonnaise (see above) as needed
Method
1. For the Hoisin Mayonnaise: In a small bowl, combine the hoisin and mayonnaise; mix until
well combined and set aside.
slices overnight.
5. Remove the slices from the grill and hold warm. Just before service, julienne the pork slices
6. Mix equal portions of the micro mint, Thai basil, and cilantro in a bowl and cover with a
damp towel until ready to use.
7. To Assemble: Crack open the warm steamed bun and place 2 slices of fresh cucumber on the
bottom half. Place a generous portion of julienned pork down and top with some of the
Pickled Cucumber. Smear the top of the bun with Hoisin Mayonnaise and top with the
micro herb mixture.

PICKLED CUCUMBER
Ingredients Amounts
Cucumbers, sliced into rounds as needed

Method
1. Add cucumbers to a non-reactive container. Pour over enough Pickling Liquid to cover. Seal
containers and reserve until needed.

MISO GLAZED PORK BELLY KUSHIYAKI
Yield: 70 Portions
Ingredients Amounts
Miso Marinade
Mirin 2 cups
Sake 2 cups
White Miso 17.7 oz.
Sugar 12.4 oz.
Black Sesame Paste

Black sesame seeds 1 cup
Black tahini 1 cup
Sugar 1 cup
Soy 4 oz.
Mirin ½ cup
Water 3 oz.
Salt ½ tsp.
Braised Pork Belly (recipe follows) 1 ea.

Miso Marinade (see above) 2 qt.
Green onions, white and 25 ea.
light green portions only
Black Sesame Paste (see above) 1 qt.
Sesame seeds, mixed black and white as needed
toasted and finely ground
Method
1. For the Miso Marinade: Pour the mirin and sake into a saucepot, and place over medium heat.
Flame the sake and mirin to burn off some of the alcohol. Turn heat to low and add the
white miso; whisk until smooth. Add the sugar and whisk again until the sugar is fully
dissolved. Do not allow the mixture to boil. Remove from heat and let cool.
2. For the Black Sesame Paste: Toast the cup of black sesame seeds in a dry pan until fragrant
and nutty. Place the toasted seeds into a Vitamix blender and grind the seeds on high until
well ground. Place the remaining ingredients in a Vitamix. Start the blender at low speed,
using the plunger to work the ingredients. Gradually raise the speed of the blender and
work the mixture until fully incorporated; this may take a few minutes to get to the desired,
smooth tahini-like consistency. Place Black Sesame Paste in a small bowl and reserve.
3. Slice the Braised Pork Belly as you would bacon, into ¼-inch thin slices. Trim away the top
and bottom to square off the slices (reserve the scraps for another dish.) Cut the long
rectangle into small squares 1-by 1-inch, allotting two squares per skewer.
4. Slice the bottom white and light green portions of the green onions into inch lengths to
match the width of the Brined Pork Belly squares, sandwiching 1 segment of green onion.
5. Heat a plancha over medium high heat. Brush the pork belly skewers with the Miso
Marinade and sear on each side until caramelized.

6. Drizzle the skewers with the Black Sesame Paste and top with ground sesame seeds.

BRAISED PORK BELLY
Ingredients Amounts
Brined Pork Belly

Water, cool 12 qt.
Salt 300 grams
Sugar 272 grams
Pink salt (Instacure 1) 18 grams
Pork belly 1 ea.
Ginger, 3” piece 1 ea.

Onions, yellow 2 ea.
Star anise pods 3 ea.
Chicken Stock 2 qt.
Water 2 qt.
Brined Pork Belly (see above) 1 ea.
Method
1. For the Brined Pork Belly: Heat 3 quarts of water in a saucepan and add the salt, sugar and
pink salt. Stir to combine and continue heating until everything is melted. Remove from the
heat and add back the remaining 9 quarts of cool water. Once the brine is fully cooled, pour
over the pork belly to fully submerge. Brine overnight, but for no more than 24 hours.
2. Preheat an oven to 275°F. Set the onions and ginger over a low flame and char until the
skins are completely blackened. Remove from the heat and when cool enough handle, slice
the onion into rough chunks. Split the ginger lengthwise to expose the inner flesh and slice
into 1-inch pieces.
3. Toast the star anise and cinnamon sticks in a dry pan over low heat until fragrant.
4. Combine the chicken stock and water. Distribute the charred onion, ginger, and toasted
aromatics on the bottom of a hotel pan. Remove the pork belly from the brine, pat dry, and
on top, skin side up, and pour over enough braising liquid to almost cover. Place a sheet of
parchment over the surface of the belly and wrap tightly in foil.
5. Place in the oven for 3 hours or as needed (checking at the 2 hour mark) until fully tender.
6. Remove the foil and parchment paper and allow the pork belly to cool completely in the
liquid before removing. Line a sheet pan with plastic wrap and place the belly, skin side
down, top with another sheet of plastic wrap, another sheet pan and weigh down to press
overnight.

PORK BELLY FRIED RICE CHICHARRON
Yield: 8 Portions
Ingredients Amounts
Brined Pork Belly (see recipe index) ½ ea.

cut into lardons
Frying oil as needed
Onion, finely diced 1 cups
Carrot, small dice 1½ cups
Ginger, finely julienned 3 Tbsp.
White rice, cooked, dried for 2 days 8 cups
Oyster sauce ¼ cup
Fish sauce a splash
Soy sauce a splash
Mung bean sprouts 1 cup
Green onions, sliced thinly ½ bu.
Cilantro, chiffonade ½ bu.
Garnish
Fried egg 8 ea.
Sriracha mayonnaise as needed
Pickled Red Onion (see recipe index) ½ cup
Method
1. Heat a large sauté pan over medium-low heat. Place the Brined Pork Belly lardons in the
pan and render them completely until they are crisp and nicely browned. Remove the pan
from the heat and scoop out the lardons and drain them on a paper towel lined tray. Strain
and reserve the rendered pork fat for another use.
2. Assemble your stir-fry mise en place as the cooking process moves very quickly. Heat a wok
or nonstick sauté pan over high flame and several tablespoons of neutral oil. Swirl to coat
the bottom and sides. Add the onion and cook until it picks up just a bit of color. Remove
the cooked onions from the wok and reserve. Repeat this step for the small-diced carrot.
Add a bit more oil and stir fry the ginger and garlic until just fragrant. Add the dried white
rice and continue to stir fry, breaking up the rice with the back of a spatula. Add the oyster
sauce, fish sauce, and soy sauce, tossing and stirring well to combine. Add the mung bean
sprouts, green onions, and cilantro, and mix to combine. Finish by adding the Brined Pork
Belly lardons; toss again to combine
3. Remove from the heat and scoop the mixture into serving bowls. Garnish each bowl with a
crispy fried egg, a drizzle of Sriracha mayonnaise, and Pickled Red Onions.

ICED LYCHEE-GINGER GREEN TEA
Ingredients Amounts
Loose green tea 1 oz.

Water 1 gal.
The Perfect Purée Ginger, thawed 2 Tbsp.
The perfect Purée Lychee, thawed 2 cups
The Perfect Purée Key Lime 2 Tbsp.
Concentrate, thawed
Simple syrup 4 oz.
Ice cubes as needed
Method
1. Brew the green tea and let steep; discard the leaves.
2. Add the remaining ingredients and mix until well combined.
3. Pour over ice and serve.

RECIPE INDEX
A Casarecce with Almond Kale Pesto and Roasted
Asparagus ....................................................... 109
Achar Paste............................................................ 143
Catalan Fideuà with Manila Clams and Chorizo
Agnoletti .............................................................. 103
.......................................................................... 107
Arugula Pesto .......................................................... 42
Char Rub .......................................................... 72, 79
Arugula Pesto Crostini with Ricotta, Prosciutto,
Charred Onions ..................................................... 34
and Pickled Mushrooms ................................. 42
Chipotle Sour Mignonette ................................... 92
Asian Pear Kimchi Slaw .......................................... 45
Chocolate Goji Berry Granola ............................. 67
Avocado Pico de Gallo ......................................... 35
Cider Vinegar Pickled Beets ................................ 63
B
Citrus Salad with Green Chile, Ginger and
Bacon and Onion Jam .............................................. 54 Almond Salsa .................................................. 145
Bao Buns................................................................. 50 Coconut Curry Caramel Popcorn with Almonds
BBQ Pork Marinade ...................................... 136, 147 ............................................................................ 24
BBQ Pork Shoulder Steamed Bun ............ 140, 151 Cold Smoked Strip Steak with Black Garlic,
Béarnaise Sauce ............................................... 73, 80 Béarnaise Sauce, and Oyster Mushrooms....71,
Berry Filling ......................................................... 128 78
Berry Patch Salad .................................................... 88 Crispy Onions ....................................................... 86
Black Garlic Purée ............................................. 71, 78 Crispy Pork Belly Skewers with Asian Pear
Black Sesame Paste ........................................ 132, 153 Kimchi Slaw Featuring Chobani Greek
Blackberry Chipotle Ketchup .............................. 33 Yogurt ................................................................ 45
Blueberry Green Tea ............................................. 97
E
Blueberry-Ricotta Pancakes with Warm Maple
Earl Grey Panna Cotta with Berry Patch Salad. 88
Syrup and Fresh Berry Compote ................. 117
Earth Smoothie .................................................... 123
Braised Greens ...................................................... 85
Braised Pork Belly ....................................... 134, 155 F
Brined Pork Belly........................................... 134, 155
Fennel, Apple, and Radish Slaw ......................... 53
C Fideua .................................................................... 107
Five-Spice Bacon...................................................... 59
Cake Batter .............................................................. 47
Flax and Rye Bread ............................................... 44
Candied Spice Almonds ...................................... 76
Fresh Berry Compote ............................................. 117
Caramel Corn .......................................................... 24
Fresh Ricotta Cheese ................................................ 42

G Minted Yogurt....................................................... 111
Miso Glazed Pork Belly Kushiyaki........... 132, 153
Galette ................................................................... 118
Miso Marinade .............................................. 132, 153
Geoduck and Citrus Shooter with Pickled Thai
Mixed Berry Ginger Jam ...................................... 65
Bird Chiles ......................................................... 23
Muhammara ........................................................ 113
Georgia Style BBQ Pulled Pork........................... 82
Mushroom and Lamb Tikka Masala Burger with
Glaze ........................................................................ 69
Tomato Chutney, Dill Raita, and Pickled Red
Green Bean and Almond Achar........................ 143
Onion ................................................................. 37
Grilled Turkish Spiced Lamb Skewers with
Mushroom Pork Blend............................................. 59
Muhammara and Minted Yogurt ................ 111
Mushroom Sugo.................................................... 83
H
Mushrooms, Log Smoked Bacon, and Goat
Herbed Ricotta Cheese ............................................. 42 Cheese Frittata with Arugula and Pickled
Hoisin Mayonnaise........................................ 140, 151 Beets ................................................................... 61
Honey Raspberry Sauce ..................................... 129
N
I
North African Baharat........................................ 112
Iced Lychee-Ginger Green Tea.......................... 157
O
J
Orange Mirin Sauce .............................................. 110
Japanese Marinated Soft Boiled Egg ................ 100 Orzo Risotto Bar .................................................... 81
Jicama, Melon, and Blackberry Slaw .................. 36
P
K
Pancakes ................................................................ 117
Korean BBQ Pork Shoulder Bo Ssam ....... 136, 147 Pasta Dough .......................................................... 103
Korean BBQ Sauce .................................................. 45 Pickled Bok Choy ..................................................... 59
Korean Bulgogi Marinade ....................................... 89 Pickled Carrot and Daikon ........................ 138, 149
Korean Ssam Chili Sauce ........................... 139, 150 Pickled Cucumber ...................................... 141, 152
L Pickled Jerusalem Artichokes ................................... 95

Pickled Mushrooms ................................................. 42
Lemon Semolina Cake with Vanilla Labneh
Pickled Radishes ................................................... 56
Frosting .............................................................. 47
Pickled Red Onions .............................................. 39
Lemon Syrup ........................................................... 47
Pickled Shiitake Mushrooms ............................. 101
M Pickling Liquid .................................................... 131
Mignonette ............................................................. 94 Pistachio Purée ........................................................ 95
Mini Fried Raspberry Turnovers with Honey Pomegranate - Raspberry Smoothie ................... 64
Raspberry Sauce ............................................. 125

Pork and Mushroom Sausage with Avocado SLOW ROASTED TOMATOES ............................... 122
Relish, and Pickled Red Onions ................... 120 Smoked Pork Chop with Freekah Pilaf and
Pork Belly ................................................................ 45 Spring Pea Salad............................................... 29
Pork Belly Fried Rice Chicharron ............. 135, 156 Soaker ...................................................................... 44
Pork Tonkatsu Sando ........................................... 28 Soft Roll Dough ................................................... 126
Profiteroles ............................................................... 54 Sourdough Starter ................................................... 44
Profiteroles with Log Smoked Bacon and Onion Sparkling Guava Limeade ................................... 26
Jam, Slow Roasted Tomatoes, Pickled Spicy Oyster Shoot with Orange, Soy Ginger,
Radishes, and Arugula .................................... 54 and Shiso ......................................................... 110
Puff Pastry ........................................................... 127 Spicy Pickled Tomatoes ....................................... 87
Spicy Pork Tacos with Cucumber Pickles and
Q
Tamari Sauce .................................................... 89
Quick Kimchi Slaw .................................................. 89
Spring Pea Salad ..................................................... 29
R Sriracha Mayonnaise ............................................... 59
Raita ........................................................................ 40 Strawberry Parfaits with Chocolate Goji Berry
Ramen Bar .............................................................. 99 Granola and Vanilla Greek Yogurt ................ 66
Roast King Oyster Mushrooms with Sweet Strawberry, Lemon, and Rosemary Scones ....... 69
Scarlett Grapefruit, Pickled Sunchokes, and Sweet Potato, Mushroom, and Swiss Chard
Pistachio Purée ................................................. 95 Galette topped with Fried Eggs ................... 118
Roasted Cauliflower and Roasted Kabocha Sweet Scarlett Grapefruit Salad with Arugula,
Squash................................................................ 84 Chile, Limes, and Candied Spiced Almonds 75
Roasted Garlic ......................................................... 51 T

Roasted Garlic Aioli ............................................. 51
Tamarind Pork ...................................................... 52
Roasted Mushroom Base ..................................... 31
Tamarind Pork Slider with Roasted Garlic Aioli,
Roasted Trumpet Mushrooms and Asparagus
Shaved Fennel, Apple, and Radish Salad ..... 49
.......................................................................... 106
Tomato Chutney ................................................... 38
S
V
Santa Fe Burgers with Charred Onions, Avocado
Vanilla Labneh Frosting .......................................... 47
Pico De Gallo, Blackberry Chipotle
Vinaigrette ............................................................... 41
“Ketchup,” and Melon Jicama Slaw .............. 30
W
Savory Steel Cut Oats with Bacon, Cheese, and
Spinach ............................................................ 121 Whole Wheat Blueberry Muffins ........................ 68
Seaweed, Ginger, and Carrot Salad.................. 146 Whole Wheat Buns ............................................... 32
Shredded Hoisin Pork .............................................. 99 Whole Wheat Dough ............................................. 118

Whole Wheat Lemon, Candied Ginger, and Y
Almond Scones ............................................... 124
Yuzu Sour Pickled Ginger Mignonette .............. 93

THE GREYSTONE
FLAVOR
S U
M a r c h
M
9 - 1 1 ,
M
2 0 1 6
I T
P L AT I N U M
SPONSORS
National Pork Board
PREMIUM GOLD
The Certified Angus Beef ® brand
The Mushroom Council
Steelite International America
True Aussie Beef & Lamb
GOLD
B&W Quality Growers
Chobani
Smithfield Farmland Foodservice
Group
BRONZE
Barilla America
Driscoll’s
Kikkoman Sales USA
Libbey Foodservice
The Perfect Purée of Napa Valley
Richard Ginori 1735
Wonderful Citrus /
Wonderful Pistachios & Almonds /
POM Wonderful
COPPER
Bigelow Specialty & Novus Full Leaf
Teas
illy caffè North America
Taylor Shellfish Farms

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THE GREYSTONE

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

ADVISORY COUNCIL MEMBERS.......................................................................................................................7

SOCIAL MEDIA INFORMATION ........................................................................................................................8

PRESENTER BIOGRAPHIES .................................................................................................................................9

SPONSOR COMPANY BIOGRAPHIES ............................................................................................................ 17

WEDNESDAY, MARCH 9TH ................................................................................................................................. 21

REGISTRATION AND REFRESHMENTS..................................................................................................................... 22

THURSDAY, MARCH 10TH ................................................................................................................................... 57

NAPA VALLEY BREAKFAST .................................................................................................................................... 58

FRIDAY, MARCH 11TH ........................................................................................................................................ 115

NAPA VALLEY BREAKFAST .................................................................................................................................. 116

RECIPE INDEX ...................................................................................................................................................... 158

• Developing unique brand identities and long-term business strategies

Greystone Flavor Summit 1 THE CULINARY INSTITUTE OF AMERICA®

4 PM Welcome and Introductions

4:15 PM General Session

5:30 PM General Session

6:15 PM Opening Reception and Tasting

7:15 PM Reception Concludes, Program Ends for the Evening

Greystone Flavor Summit 2 THE CULINARY INSTITUTE OF AMERICA®

8:45 AM Napa Valley Breakfast

9:15 AM General Session

10:30 AM General Session

12:30 PM Walk-Around Sponsor Exchange Lunch

Greystone Flavor Summit 3 THE CULINARY INSTITUTE OF AMERICA®

2 PM General Session/Wine Tasting

2:45 PM General Session

3:15 PM Networking Break

3:45 PM General Session

4:30 PM General Session/ Culinary Demonstration

6:15 PM Reception Concludes

Greystone Flavor Summit 4 THE CULINARY INSTITUTE OF AMERICA®

9:45 AM General Session with Audience Discussion

10:45 AM Networking Break

11:15 AM General Session/ Culinary Demonstration

1 PM General Session/Pastry Tasting

1:30 PM General Session

2:15 PM Student Networking Break

Greystone Flavor Summit 5 THE CULINARY INSTITUTE OF AMERICA®

3:15 PM General Session

3:45 PM Final Remarks

Greystone Flavor Summit 6 THE CULINARY INSTITUTE OF AMERICA®

Delaware North: Gerald Gadsden, VP of Hospitality Services, Gaming Division

Entertainment Cruises: Lars Kristiansen, VP of Food & Beverage

Hilton: Marc Ehrler, Corporate Chef Americas

Hyatt: Susan Terry, VP of Culinary Operations

Intercontinental: Jean-Pierre Etcheberrigaray, VP of Food & Beverage, The Americas

Landry’s: Scott Marshall, VP & COO

Marriott: Brad Nelson ‘84, VP, Culinary and Corporate Chefs

Ritz Carlton: Rainer Zinngrebe, Corporate Chef/Vice President of Culinary

Starwood: Achim Lenders, VP, Global Food & Beverage

Tavistock Restaurants: Steve Byrne, VP Culinary Operations

The Venetian & Palazzo: Sebastien Silvestri, VP of Food & Beverages

Greystone Flavor Summit 7 THE CULINARY INSTITUTE OF AMERICA®

CIA Industry Leadership @CIALeadership

Hugh Acheson @hughacheson Anne E. McBride @annemcbride

Greystone Flavor Summit 8 THE CULINARY INSTITUTE OF AMERICA®

Greystone Flavor Summit 9 THE CULINARY INSTITUTE OF AMERICA®

Greystone Flavor Summit 10 THE CULINARY INSTITUTE OF AMERICA®

Greystone Flavor Summit 11 THE CULINARY INSTITUTE OF AMERICA®

LEORA LANZ is the president of LHL Communications, a marketing communications

Greystone Flavor Summit 12 THE CULINARY INSTITUTE OF AMERICA®