Detailed Program
Friday, April 3
Registration
7:00 a.m. - 6:00 p.m.
CCP Exam
7:00 a.m. – 9:30 a.m.
Breakfast
7:30 a.m. – 8:30 a.m.
IACP Conference Bookstore Open
8:00 a.m. - 12:00 p.m.
Hospitality Suite
8:00 a.m. – 6:00 p.m.
General Session
8:30 a.m. - 10:00 a.m.
Morning Reading
Greet The Day With A Farmer’s Poet and a Poet’s Farmer – David Mas Masumoto
Pioneering A Sustainable World – What’s The ‘S’ Word Really Mean, Anyway?
Experts from each link of the sustainable food chain – farm, manufacturer, restaurant and consumer – reveal perspectives and challenges in their ground-breaking pursuits to change the way we eat and drink. These pioneers each broke with tradition in their respective careers by embracing unconventional practices that, ultimately benefited the environment. Have they also benefitted the quality of cuisine? Is there a link between sustainability and taste? It’s been a quiet revolution for many and now beginning to reach mainstream. What is on the horizon for the culinary industry’s next era of change?
Kim Severson, moderator, The New York Times
Chef Andoni Luis Aduriz, Mugaritz, Errenteria, Spain
Chef Michel Nischan, Wholesome Wave Foundation
Kim Jordan, New Belgium Brewery
Fred Kirschenmann, Ph.D., President, Stone Barns Center for Food and Agriculture; Distinguished Fellow, Leopold Center, Iowa State University, organic farmer & IACP Scholar-in-Residence 2009
Networking Break
10:00 a.m. – 10:30 a.m.
Sponsored by Valley Fig Growers
Concurrent Workshops – Session III
WS-18
Extreme Cooking: Flames, Flavors and Culinary Adventures in the Outback
Cookery Demonstration and Tasting
10:30 a.m. – 12:00 p.m.
One of the world’s most extreme locales inspires not only creativity but culinary prowess to deliver Australia’s sophisticated and contemporary cuisine amidst Aboriginal campsites, vast desert wastelands and remote bushland. Chef, author & TV personality Andrew Dwyer has led culinary expeditions into all corners of Australia’s vast Outback and is renowned for cooking some of the country’s most exquisite cuisine using live fire and the nation’s astonishing bounty of seasonal ingredients. Dwyer will share techniques and insights to the resurging trend of live-fire cooking, as he discusses challenges and secrets to delivering gourmet cuisine in extreme conditions. He will share road-tested recipes and provide a cultural and culinary journey through Australia’s most alluring and robust heartland.
Andrew Dwyer, Chef & Author of Outback: Recipes & Stories from the Campfire
WS-19
Say (Colorado) Cheese!
Tasting
10:30 a.m. – 12:00 p.m.
Colorado isn't exactly the first place one thinks of when it comes to cheese. But not only are there several producers throughout the state, each producer's attention to their products and to the land is exemplary. In this session, attendees will learn about the dairy and ranching history of the state, hear from two cheese producers about what each is doing not only to make great cheese but also to keep farming viable for themselves and for their children, and taste the exceptional products now distinguishing Colorado as a first-rate state for artisan cheese production.
Laura Werlin, Moderator, Author, Laura Werlin’s Cheese Essentials
Meg Cattell, Windsor Dairy, Windsor, CO
Dan James, James Ranch, Durango, CO
WS-20
Labeling Vertigo
10:30 a.m. – 12:00 p.m.
Anyone entering the supermarket in the age of green marketing is sure to get vertigo from all of the competing green claims. This workshop will reveal the truth about food labels, including FDA, USDA, independent certifying agencies, and claims to sustainable production. Join an attorney, a former member of the USDA National Organics Standards Board and organic supermarket executive, and a journalist as they define the prescription for your label reading-induced headache.
Karin Endy, The French Culinary Institute
Kimberly Lord Stewart, Author of Eating Between The Lines
Margaret Wittenberg, Author of New Good Food, Global Vice President, Whole Foods Market Inc.
WS-21
The Thirsty Muse: Writing About Wine, Beer, and Spirits
10:30 a.m. – 12:00 p.m.
Do you enjoy reading wine lists more than novels? Whether you are an established writer looking to expand your repertoire (and revenue streams) or a cocktail enthusiast yearning to break in, this seminar will show you how to expand your career by mastering wine, beer and spirits writing – an exciting and relatively untapped niche within the world of food writing. Learn how to spot trends and develop story ideas away from the mainstream radar; develop a wine/beer/spirits vocabulary (yes, you’ll need one!), explore different types of wine/spirits writing, find markets to sell your work, and hear from top newspaper and magazine editors what they’re looking for now. Cheers!
Kara Newman, Wine/spirits Writer
Jon Bonne, San Francisco Chronicle
Tara Q Thomas, Wine Critic, Writer, and Editor – Wine & Spirits Magazine
WS-22
Being Your Own Photographer: Demystifying the Photo Shoot
10:30 a.m. – 12:00 p.m.
Many food writers are confused and often intimidated by the process of having their food photographed. Many fewer have the idea of doing it themselves. But many of us are in the unique position of working closely with publishers who in turn are trying to cut down on the expenses of the traditional photo shoot. In this presentation we reveal the basics and explain how to look at a photograph and improve it. Through simple demonstrations we explain the basics of light and shadow, selective focus, composition, and color and give the viewer the confidence to tackle these aspects themselves. We also explain what kind of equipment is available and appropriate for professional quality food shots. The writer/aspiring photographer will leave with a good sense of the process and will have enough information to confront the challenges and opportunities that photography offers.
James Peterson, James Peterson Studios, Award-Winning Cookbook Author
WS-23
From Blog to Business: Generating an Audience and Income From Your Online Presence
10:30 a.m. – 12:00 p.m.
You’ve set up a blog or a web site, or maybe you’re still thinking about it. But there remain some nagging questions. How do you get people to visit your site? How do you shift it into a viable business? This panel will discuss various tactics and business strategies to first develop an audience, and then monetize those visitors. They’ll offer anatomies of successful sites, getting into the engines of what made these sites or blogs rise above the rest while developing a following and financial return. Learn how to engage both online and offline users, identify and attract potential audiences and think beyond banner ads to generate income.
Jory des Jardins, Blogher.com
Julie Brosterman, Women & Wine, WomenWine.com
Heidi Swanson, 101 Cookbooks Online Recipe Journal/Weblog
WS-24
Raising Red Meat for a Green Earth
10:30 a.m. – 12:00 p.m.
A family nurturing native grasses while preserving and improving the land. A businessman collaborating on cutting-edge research, helping his community thrive and building a legacy for his children and grandchildren. A government wildlife biologist who meets conservation goals by working with ranchers to cultivate and sustain critical habitat. Together, these people are feeding the land and feeding the world. Session participants will take a multimedia journey through both a traditional ranch and a diversified cattle feeding business to learn what makes these Colorado beef producing families leaders in environmental sustainability. Hear firsthand how cattle-raising has become an integral part of the surrounding eco-system by fertilizing plants, promoting biodiversity, generating new sources of energy and preserving native landscapes.
Heather Johnson, U.S. Fish and Wildlife Service
Gary Teague, Teague Diversified
Mark Frasier, Frasier Family Ranch
WS-25
Feeding Your Financial Future: Financial Planning Ideas and Strategies for Chefs and Culinarians
10:30 a.m. – 12:00 p.m.
In today’s dynamic and ever changing world it is important to take the time and focus on the process of understanding the value of establishing financial goals and objectives. The food and wine industries are demanding, time consuming professions that often leave little or no time for planning for your family needs and retirement goals. We will discuss the “process of financial planning,” the importance of establishing a relationship with a trusted advisor, the complexities of investing in the global marketplace and the power of investing over time to meet your personal and professional goals.
Kathleen S. Bowen, CFP, CLU, ChFC, EWS, Mind’s Eye Resource Management, LLC
WS-26
Media Pitch-o-Rama
10:30 a.m. – 12:00 p.m.
Got an idea for a newspaper or magazine story? Or, trying to get editorial coverage of your product, client, cooking classes or culinary tour? Our panel of top newspaper and magazine editors will share insight in what they’re seeking, trends in publishing and what lurks behind editorial decisions. Then, they will take an hour’s worth of pitches directly from the audience in a Media Pitch Slam. Come prepared with an idea that can be explained in 90 seconds or less. Leave with a greater understanding of how to get your story into print.
Joe Yonan, moderator,The Washington Post
Kristine Kidd, Bon Appetit
Nancy Hopkins, Better Homes and Gardens
Martha Holmberg, The Oregonian
Culinary Showcase
12:30 p.m. – 4:30 p.m.
Cookbook Expo
2:00 p.m. – 4:30 p.m.
Optional Evening Events
5280 ‘Only in Boulder’ Wine and Dines
Come and explore Boulder’s crop of top chefs and restaurants, all fiercely dedicated to making local farmers the real heroes. We’ve wrangled a select group of restaurants, all chef-owned, and asked them to create special IACP pre-fixe menus with 4 – 6 courses and wine pairings. All prices are inclusive of wine and gratuity.
OP-32
Jax Fish House
Depart 5:30 p.m. – Return 10:30 p.m.
Fee: $130.00
Transportation Provided. Limited to 8 guests.
Chef Hosea Rosenberg, featured in the most recent season of Bravo’s Top Chef is Taos. N.M.-born and a true advocate for local farmers and ranchers. Consistently voted to the “Best of” awards for Boulder and Denver, Jax Fish House in Boulder has served up the finest and freshest the ocean has to offer for more than 14 years. Jax is one of the city’s greenest restaurants, too. It’s menu features natural beef, chicken and pork, along with seafood that is sourced from sustainable fisheries. Jax’s chefs are offering a four-course menu with wines in its bustling dining room in downtown Boulder.
OP-33
The Kitchen Café *CANCELLED*
Depart 5:30 p.m. – Return 10:30 p.m.
Fee: $190.00
Transportation Provided
Limited to 12 guests
Chef and co-owner Hugo Matheson of The Kitchen Café is British-born but now happily Boulder-based, as his daily provenance chalkboard attests at The Kitchen Café. Noted by both Bon Appetit and Sunset magazines as among America’s greenest restaurants, The Kitchen evolves seasonally and reflects straightforward preparation of comfortable classics. Chef Hugo will create a special family-style dinner and ask his favorite local farmer to join in on the revelry.
*This event has been cancelled. If you are registered you will be contacted by Headquarters with the option to select another opportunity or be refunded.
OP-34
Colterra - Niwot
Depart 5:30 p.m. – Return 10:30 p.m.
Fee: $190.00
Transportation Provided. Limited to 12 guests.
Surrounded by a canopy of hundred-year old trees and a beautiful stone patio in the tiny hamlet of Niwot, just outside of Boulder, Colterra delivers extraordinary food with a focus on fresh and local. Colterra’s executive chef/owner Bradford Heap works with local farmers to source the freshest produce, in season and at full flavor. The restaurant also has its own on-site gardens, which supply the resaurant in spring, summer and fall. Chef Heap will offer a delectable mix of Southern French and Northern Italian wine and cuisine in six courses.
OP-35
Black Cat Bistro
Depart 5:30 p.m. – Return 10:30 p.m.
Fee: $130.00
Transportation Provided. Limited to 12 guests.
The Black Cat Bistro offers a soulful, eclectic menu in an elegant dining room on a side street just off Boulder’s famed Pearl Street pedestrian mall. Chef Eric Skokan, also an avid urban gardener, takes sustainability and freshness seriously, as he grows many of the fresh vegetables, as well as raising his own chicken and quail eggs. In the summer months, he works with a network of dozens of urban gardeners to round out his menu. Chef Skokan will pair a four-course menu with Colorado wines.
OP-36
Q’s Restaurant, Hotel Boulderado *CANCELLED*
Depart 5:30 p.m. – Return 10:30 p.m.
Fee: $130.00
Transporation Provided. Limited to 12 guests.
The elegant Q’s Restaurant in Boulder’s historic Hotel Boulderado is a local favorite. Chef Proprietor John Platt and Executive Chef Matt Christianson will offer a four-course menu featuring seasonal, local, organic and sustainability prodcued ingredients and biodynamically produced wines from their cellar.
*This event has been cancelled. If you are registered you will be contacted by Headquarters with the option to select another opportunity or be refunded.
OP-37
Wild & Rare Cooking Demo, Wine Tasting and Family-Style Dinner with Chef John Ash and Friends
Cook Street School of Fine Cooking
5:45 p.m. – 10:00 p.m.
Fee: $190
Limited to 45 guests
Getting your “game on” takes on a new meaning in the Rocky Mountains, especially when rare vintages from Silver Oak Winery are part of the starting line-up. Chef, teacher and author, John Ash, will co-host this event with Chef Andrew Floyd, Culinary Director of Cook St. Culinary School and Down Under author and Outback Chef Andrew Dwyer. The evening will show how each chef likes to work with unusual cuts of game including bison from regional ranches, as well as antelope, elk and venison. Each recipe will be tasted and served with wine. The evening will culminate with a family-style dinner with the chefs and noted ranchers from throughout the Rocky Mountains.
OP-38
Eating Their Words: An Extraordinary Night of Food and Stories on Stage – Three Courses and Two Acts *CANCELLED*
Sponsored by WhiteWave Foods (Horizon Organic and Silk)
The Denver Post Auditorium – just one block from hotel
6:00 p.m. – 10:00 p.m.
Fee: $125
100 VIP seats reserved exclusively for IACP Members
Come join Denver’s acclaimed Stories on Stage and some of Denver’s best actors for an evening of stories that take food as their theme. And then eat the food! Akasha Richmond, owner and chef of Akasha in Culver City, CA (“Wildly successful green-leaning restaurant….seems to have found the sweet spot,” Irene Virbila, LA Times) has designed the menu, which will be prepared by local organic farmer and chef, Lyle Davis of Big Bang Catering. Norma Moore, founding Artistic Director of Stories on Stage, has selected the stories and will direct the performances. Along with Kristen Browning-Blas, Denver Post food features writer (and a former actor), they have weaved three courses with wine around two acts of performed stories to create an evening that will feed both the mind and the palate. IACP members will have reserved premium seats for the performance with a few surprise tastings woven inside the theatre in addition to the three-course dinner, served in the lobby of The Denver Post building. The performances and Chef Akasha’s participation are sponsored by WhiteWave Foods, the maker of Horizon Organic dairy products and Silk products.
*This event has been cancelled. If you are registered you will be contacted by Headquarters with the option to select another opportunity or be refunded.
OP-39
Western Luxury Dinner: Brown Palace Hotel Tour and Lamb Dinner at the Palace Arms Restaurant *CANCELLED*
6:15 p.m. – 10:30 p.m.
Fee: $195
Limited to 20 guests
The evening will begin with a historical tour of the Brown Palace. Denver’s historic luxury hotel (just a few blocks from the IACP conference hotel) has been visited by the Beatles as well as every president since Teddy Roosevelt (with the exception of Calvin Coolidge). Following the tour, a five-course dinner (with wine pairings) will be served in the crown jewel of the Brown Palace – the Palace Arms restaurant. The dinner menu will feature delicious Colorado lamb prepared by Chef Thanawat Bates.
*This event has been cancelled. If you are registered you will be contacted by Headquarters with the option to select another opportunity or be refunded.
OP-40
Tamayo Late Night Rooftop Mixer *CANCELLED*
8:30 p.m. – 10:30 p.m.
Fee: $95
Limited to 50 guests
Meet us for a late-night mixer with south of the border elixirs at one of Denver’s hottest rooftop restaurants, Chef Richard Sandoval’s Tamayo. This modern Mexican restaurant is located just a few blocks from the conference hotel on Denver’s historic Larimer Square. Our Latin music and food-infused evening includes your choice of a rose tequila special tasting, specialty house drinks or a mezcal drink option. It also includes light after-dinner hors d’oeuvres, which include Quesadillas Surtidas, Tuna Tostadas, Mini Blueberry Chili Moritas, Empanadas De Camarones, Pollo Con Tinga Sopes, Al Pastor Sopes and Guacamole. You’ll be able to enjoy fun elixirs, great appetizers and all with a wonderful panoramic view of the Denver skyline.
*This event has been cancelled. If you are registered you will be contacted by Headquarters with the option to select another opportunity or be refunded.
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