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Detailed Program
Saturday, April 4
Registration
7:00 a.m. - 5:00 p.m.
Breakfast
7:30 a.m. – 8:30 a.m.
IACP Bookstore Open
8:00 a.m. – 2:00 p.m.
Hospitality Suite
8:00 a.m. – 5:00 p.m.
Concurrent Workshops – Session IV
WS-27
Lamb: Symbolism, Sustainability and Celebrations
Cookery Demonstration and Tasting
8:30 a.m. – 10:00 a.m.
Among the first domesticated animals, lamb is now available year-round. We examine lamb’s historical significance from the perspective of a historian, a farmer who raises grass-fed organic lamb, and a professional chef-writer. Lamb is linked with festivals and observances. Christians, Jews and Muslims celebrate with lamb, an essential part of cuisine for Easter, Passover and Ramadan. We will explore lamb’s history, symbolism and its influence across cultures. The panel presents the sustainable practices of a third-generation sheep rancher who has adapted his grandfather’s traditional methods to create an organic, sustainable farm, committed to the concept of terroir. We will provide source lists for locally raised pastured lamb and examine sustainable-rearing practices. A tasting of classic and contemporary lamb recipes showcasing lamb carpaccio and lamb basturma.
Terrie Wright Chrones, Moderator, The Global Notebook
Priscilla Martel, All About Food
Richard Parry, Fox Fire Farms
WS-28
Red, White & Green: The Emergence of Eco-Friendly Wines
Tasting
8:30 a.m. – 10:00 a.m.
Eco-friendly wines are on the rise around the globe. Because there are many different shades of green, this seminar will shed light on different ecologically oriented wine-growing practices such as certified organic and biodynamic. We’ll look at what the different labels mean and what regulations control them. Since responsible wine growing extends beyond the winery itself, we’ll examine ongoing changes in packaging, closures (natural and synthetic cork vs. screw cap), shipping materials, etc., in addition to exploring the factors behind this radical shift in wine making, including consumer demand, marketing potential and questions about the legacy we want future generations to inherit. But do eco-friendly wines taste different? A selection of “green” wines will be put to a formal taste test, allowing participants to form their own opinion.
Marguerite Thomas, Moderator, Educator and Writer
Paul Dolan, Paul Dolan Vineyards
Allison Jordon, Wine Institute
WS-29
Sardines, Anchovies, Mackerel: Darlings of Sustainability
Tasting
8:30 a.m. – 10:00 a.m.
Dark-fleshed fish are not only more eco-friendly than other species, but win rave reviews from cardiologists for their omega 3 fatty acids. This session will cover characteristics of three such species, where and how they’re caught, and why populations are in relatively good shape. It will focus largely on bringing out the best in stronger flavored fish, both fresh and preserved. Purchasing, sourcing, cleaning and filleting, examples from various traditions (e.g., Mediterranean, Japanese), cooking methods, flavor systems and wine pairings are all pertinent to this topic. The presentation will end with a tasting, clinching the case that these “darlings of sustainability” are also delicious.
Toni Lydecker, CCP, Author of the forthcoming Seafood alla Siciliana: Recipes and Stories from a Living Tradition
Paul Johnson, Monterey Fish Market, Author of Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious and Environmentally Sustainable Seafood
Sam Hayward, Chef/partner, Fore Street, Portland, Maine
WS-30
Food Miles & Foodprints
8:30 a.m. – 10:00 a.m.
The further food travels, the worse it is for the environment, right? Maybe it’s not that simple -- if you live on the US east coast, French wine has a smaller footprint than Californian; New Zealand lamb shipped to the UK is more fuel-efficient than lambs raised in England. But if transportation is just one part of the calculation, how does agriculture in California vs. Chile affect greenhouse gas levels? Raising meat is carbon-intensive; what can -- or should -- be done to improve the production footprint? The food-miles discussion has broken into three schools. The first is “common-sense” accounting: from how far away did it come? The second is life-cycle accounting: what’s the total footprint of a commodity, when not just transportation but fertilizers, water, harvesting, renewable resource application, photosynthesis, storage and packaging are factored in? Third is carrying capacity, assessing production and transport as part of the total impact of humans on the environment. Let's start to untangle the issues and frame the topic in a way that will be fruitful for future discussions.
David Scantland, eGullet Society for Culinary Arts & Letters
James E. McWilliams, Texas State University
WS-31
The Changing Food Section
8:30 a.m. – 10:00 a.m.
Newspapers are going through epic changes as they downsize staff, eliminate sections and try to reinvent themselves on the web. This panel will take a look at what was once a prescribed format – the newspaper food section – and how three editors are dramatically changing the face of it. Instead of cutting back, some are even expanding with new print magazines or taking their coverage to a whole new level online. They’ll talk about how this impacts writers and photographers, plus coverage for products, chefs, restaurants and more as the business dynamics continue in the rapidly changing newspaper environment.
Martha Holmberg, The Oregonian
Jeff Houck, Tampa Bay Tribune
Michael Hastings, Winston-Salem Journal
WS -32
Stepping onto the World Wide Web
8:30 a.m. – 10:00 a.m.
So you want to have a presence on the World Wide Web. What does that mean? This panel will explore the myriad ways IACP members may use the web to express their ideas or promote their businesses or to simply share ideas. The panel will survey blogs, e-zines, forums, portals, product sites, newspaper sites, travel sites, micro-blogging, and other ways that all aspects of food are found on the Internet. For those thinking about creating their own web presence, the panel will discuss the time and expense involved in developing and maintaining different types of web sites, as well as the benefits of doing so. Lastly, the panel will present step-by-step information on how to start a blog or other type of web site.
Peter Hertzmann, Peter Hertzmann Inc.
Dana McCauley, Dana McCauley & Associates
Maggie Dutton, Seattle Weekly
Optional Educational Sessions/Master Classes
OP-41
Master Class: The New Bar: A Liquid, Seasonal Kitchen
Demonstration and Tasting
9:00 a.m. – 11:30 a.m.
Fee $75
Mixology gets a makeover as the modern cocktail takes cues from the culinary world’s focus on fresh, local and seasonal. The new mantra is drink like you eat! Few culinary pros would choose to open a can of niblets during sweet corn season when fresh varieties are abundant, yet we don't question uninspired sugary martinis or cocktails made with concentrated, shelf-stable fruit juice. The new bar is a liquid version of the kitchen with fresh, seasonal produce, exotic spices, fresh herbs, homemade tinctures, local specialty products, spirits from micro-distilleries likened to farm-designated meats and mise-en-place from the kitchen. After discussing the rich, colorful history, trends and future projections in mixology, we will explore and taste culinary-inspired original cocktails such as a Strawberry-Rhubarb-Basil-Balsamic Mojito, Heirloom Tomato Caipirinha and Mango-Ginger-Habanero Daiquiri with a 7-Spice Rim.
Adam Seger, CCP, Nacional 27, Chicago
Francesco LaFranconi, Southern Wine and Spirits
OP-42
Master Class: Cooking with Bincho-Tan High-Temperature Charcoal *CANCELLED*
Cookery Demonstration and Tasting.
9:00 a.m. – 11:30 am
Fee $75
The fundamental concept of Japanese grilling – respect and preservation of natural flavor, aroma and texture found in each ingredient – is only achieved by bincho-tan charcoal. Bincho-tan is an artisan-made, high-quality charcoal used at Japanese restaurants in Japan as the best heat source for grilling fish, fowl, other proteins and vegetables. The steel-hard charcoal burns at more than 1,000 degree F (538 degree C), much higher than conventional charcoals, and produces both convective and copious radiated (infrared) heat. Join us for this session to learn about the artisanal production of bincho-tan, how to build a bincho-tan grill for commercial and home-use, and how to use it for a new and pure grilling technique.
Hiroko Shimbo, Author, The Japanese Kitchen
Jeremie Tomczak, The French Culinary Institute
Jiro Iida, Teshigotoya Corp.
*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.
Networking Break
10:00 a.m. – 10:30 a.m.
Concurrent Workshops – Session V
WS-33
Heirloom Beans: Gifts from the New World
Tasting
10:30 a.m. – 12:00 p.m
Beans are one of the oldest cultivated crops. They have wonderful flavors and textures and pack a nutritional wallop. Compared to most crops, they have relatively few enemies and require minimal care. The harvested plants and pods go right back into the soil as “green manure.” They’re lovely to look at and yet in many cultures they’ve been reserved as food fit only for the economically depressed - until now. This presentation will focus on the bean’s past role in ancient cuisines, its current use in modern European and Latin American cooking and its renaissance in the United States and beyond, thanks to influential chefs, adventurous home cooks and new marketing techniques from farmers markets to the internet.
Steve Sando, Rancho Gordo, Napa Valley
Judy Witts, CCP, Divina Cucina, Italy
Ruth Alegria, Mexico Soul and Essence, Mexico
WS-34
Turning Up the Green Kitchen: A Checklist for Change
10:30 a.m. – 12:00 p.m
It’s time to rethink the modern professional kitchen and implement practical ways to reach a healthy financial bottom line while supporting the issues of local, organic, seasonal, sustainability and carbon footprint. Net profit alone is not enough. Today’s conscious food companies know they must make a lighter impact on the planet as they grow their business. But how? Three culinary change agents will provide practical ways to be a green food business while also building and inspiring a sense of community around these changes. A lively and creative perspective from a British chef whose restaurant was recently voted “Most Green in America” by Bon Appetit magazine to one of the largest institutional food companies in the country, which manages food service at venues from Yosemite National Park to big city baseball parks. At any size, this panel will prove that small changes in operations (and thinking) can add up to big benefits for people, planet and profit.
Chef Jesse Ziff Cool, Delaware North Companies
John Huey, DNC Parks and Resorts International
Chef Hugo Matheson, The Kitchen Café, Boulder
WS-35
Volatile Food Prices: What Culinary Professionals Need to Know– and Do
10:30 a.m. – 12:00 p.m
Two years ago food prices surged, then the economy went into a tailspin and commodity prices tumbled. As a consequence of these dramatic shifts, food riots have became common in the developing world and, in America, local food banks have run out of funds to buy food, and American farmers have suffered. Industrial agriculture has increased production into marginal watershed land to meet increased demand; Monsanto has begun to research new genetically modified crops that can increase crop productivity; and the United Nations has held conferences on how to feed the hungry. Long-term effects will be ever more sobering. This panel will discuss what culinary professionals need to know and do about dramatic changes in food prices, and how future shifts will likely affect the food insecure, agriculture, and the environment.
Andrew F. Smith, Moderator, The New School
Kim Severson, The New York Times
Nevin Cohen, The New School
WS-36
Will Vodcast for Food: How To Create Your Own Online Food Videos
A Hands-On Class
10:30 a.m. – 12:00 p.m
Johnson & Wales Computer Lab
Limited to 30 participants
Internet technologies enable virtually anyone to express themselves to the world with writing, photographs, sound, and now, even video. Learn how to utilize this new technology to differentiate yourself and your business by producing high-quality digital assets. As a natural extension of websites and blogs, vodcasting -- video-on-demand casting - presents episodic, on-demand video in an RSS feed. It is the new way to communicate with distributed audiences online. Combining the production values of television with the flexibility of blogging, vodcasts present a whole set of technical and production challenges. This session will cover practical how-to’s on everything from writing and hosting your own podcast to developing and earning revenue from a regular audience.
Jamie Tiampo, Founder, see food media LLC
Iri Greco, Media Producer, Panforte Productions
John Gottfried, Founder, devour.tv
Luncheon – IACP Annual Business Meeting & Leadership Update
12:15 p.m. – 1:30 p.m.
Concurrent Workshops – Session VI
WS-37
Bourbon: America’s Native Spirit
Tasting
2:00 p.m. – 3:30 p.m.
This class will answer: What is bourbon? How is bourbon different from other whiskey? How did bourbon come about? In addition, the panelists will explore the differences between “wheat” and “rye” bourbon. Participants will taste the difference between these two styles. The panel will follow the process of bourbon-making from fermentation through distillation into maturation. The panel will also look at small batch, single barrel, and bottle in bond bourbon as well as cocktails made with bourbon. Participants will be able to apply the knowledge they learn to their professions in several ways: Understand the difference between bourbon and other whiskey to better serve customers and students, and distinguish different styles of America’s native spirit.
Chef Albert Schmid, CCP, CSS, Sullivan University
Adam Seger, CCP, Nacional 27, Chicago
Chris Morris, CSS, Brown Forman Inc.
WS-38
Native American Cuisine: Discovering Indigenous Culinary Heritage of the Past, Present and Exciting Future
Cookery Demonstration and Tasting
2:00 p.m. – 3:30 p.m.
More than 60 million bison roamed the Americas in the 18th century and this abundant protein was the primary food of the Native Tribes. At the turn of the 20th century, the bison faced extinction. Today, there are more than 400,000 bison again roaming the plains. The Native Tribes are bringing back the bison, changing the diets on the reservations, and preserving their culinary and cultural heritage. Since 1963, The Fort has educated the public on historic foods and bison, preserving culture through historical cuisine. This panel will give you an authentic taste of the WEST!
Holly Arnold-Kinney, Moderator, The Fort Restaurant, Tesoro Foundation
Jim Stone, InterTribal Bison Cooperative
Bertina Cadman, Native American Culinary School
WS-39
Food Blogs: Responsibility and Self Expression
2:00 p.m. – 3:30 p.m.
From restaurant reviews to recipes to educational content, food-related blogs are springing up all over, and readers worldwide follow them religiously. But is the food blog trend beneficial to the food professional? Now that there are no barriers to starting a blog, how can we gauge the reliability, ethics or truthfulness of the hundreds of food bloggers on the Internet? What criteria should we use to judge them? Are blogs subject to journalistic rules? What legal issues should concern food bloggers? This topic will explore the social, editorial and literary significance of food blogs, the legal and ethical issues that apply to them, their influence on restaurants, their relationship to conventional media, and their use and misuse in the commercial sphere.
Janet A. Zimmerman, eGullet Society for Culinary Arts & Letters
Steven A. Shaw, eGullet Society for Culinary Arts & Letters
Jeffrey Sonnabend, Sonnabend Law
OP-43
The Culinary Trust 2009 Educational Program
Sourcing Sustainably for Culinary Professionals
2:00 p.m. – 4:00 p.m.
Fee: $25
Hosted by Chef Michel Nischan and held in conjunction with IACP’s 2009 Conference in Denver, The Culinary Trust will hold its first educational program. The program will be open to IACP members and local culinary professionals.
Chefs agree that the quality of the raw ingredients affects the final taste of a dish. The search for top quality ingredients has many chefs leading the charge for diversity of fresh local produce and for animals raised naturally. The quest for taste is also a commitment to biodiversity, soil ecology, and the preservation of family farms and open space. Many culinary professionals want to purchase local and organic ingredients but do not know where or how to begin. They fear high costs and irregular supply. Chef, restaurateur and non-profit founder Michel Nischan will explain the importance of local and sustainable farming of produce, meat and fish. Following the general session, participants will break out into groups based on the size and scope of purchasing needs.
The program will address:
• Assessing purchasing needs
• Building supply relationships
• Managing delivery logistics
• Overcoming cost concerns: higher price, higher quality, higher yield
• Minimizing the impact of supply shortages
• Working within the seasons
• Tracking costs and yields
• Educating your consumer
• Profiting from your environmental and agricultural activism
Optional Educational Sessions/Master Classes
OP-44
Master Class: French Culinary Cooking and the Centennial State
Demonstration and Tasting
2:00 p.m. – 4:30 p.m.
Fee $75. Limited to 20 participants.
From Denver to Dijon, country cooking opens a window, not just to food, but to a deeper view of the people and culture. Acclaimed chef & cookbook author Anne Willan will demonstrate the true meaning of terroir using French dishes with ingredients from the life and land of Colorado. Coq a la biere will be made with Colorado-brewed beer, a daube will come with buffalo not beef, vineyard baked beans will feature Colorado red wine and the pintos that date back to early settlers, with local heirloom apples in a tart for dessert. At least two dishes will be tasted. You’ll come away learning how to apply classical cooking techniques & recipes to the bounty of wherever you will be cooking as you gain a full understanding of local.
Anne Willan, CCP, La Varenne French Cooking School, Award-Winning Cookbook Author
OP-45
Master Class: Making Fine Chocolate in Denver – Exploring Luxury Chocolate Manufacturing Processes in the Factory and Laboratory
Offsite Demonstration and Tasting
2:00 p.m. – 4:30 p.m.
Fee $75. Limited to 28 participants.
Join us for an on-site program with De Vries Chocolate and Solace Confections. De Vries Chocolate is considered one of the world’s top fine-chocolate makers from the bean. We will be welcomed into the factory to observe the processes and strategies employed to produce chocolate on a small artisan scale. We will then move on to artisan chocolatiers Solace Confections who take fine bulk chocolate such as DeVries Chocolate to produce bonbons and confections in their brand new shop and facility.
Pam Williams, Instructor, Ecole Chocolat
Steve DeVries, DeVries Chocolate
Robert D. Currie, Solace Confections
OP-46
Master Class: Artisan Pizza: Three Masterful Styles
Cookery Demonstration and Tasting
Cook Street School of Fine Cooking
2:00 p.m. – 4:30 p.m.
Fee $75. Limited to 75 participants.
Join Chefs Cathy Whims, owner of Portland's acclaimed Nostrana, Antonio Laudisio, PBS star and owner of Boulder's Laudisio Restaurant, and Peter Reinhart, cookbook author and Executive Pizzaiolo of PieTown in Charlotte, NC, for 2 1/2 hours of pizza pizza pizza! These acclaimed pizza experts will reveal the secrets of their doughs, including focaccia, toppings, and wood-fired baking techniques, while also exploring their distinctive pizza philosophies. In this master class, you will experience the many manifestations of the new and classic trends in artisan pizza.
Peter Reinhart, CCP, Executive Pizzaiolo, PieTown, Charlotte, NC, Author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Cathy Whims, CCP, Executive Chef, Nostrana, Portland, OR
Antonio Laudisio, Owner, Laudisio Ristorante Italiano, Boulder, CO
OP-47
Master Class: The Art and Science of Artisan Cured Meats: Salumi from the Inside
Cookery Demonstration and Tasting
2:00 p.m. – 4:30 p.m.
Fee: $75 members, $90 non-members
What a unique opportunity this master class provides, to learn directly from one of the country’s patron saints of artisan cured meats, Armandino Batali, founder and Principal Salumist of Seattle’s celebrated Salumi. This tiny lunchbox of a restaurant/deli in the city’s historic Pioneer Square neighborhood is a Mecca for devotees of salami and other cured meats. There’s an omnipresent line of customers happily waiting for a sandwich of porchetta or cotecchino, or to pick up an order of sliced hot soprassata or culatello to go. The roughly 2000 pounds of cured meats made here each week are sold to walk-in customers, as well as restaurant chefs, delis and salumi enthusiasts across the country.
Salumi’s Seattle production facility manages to blend state-of-the-art processes with deep dedication to the hand-crafted traditions of salumi. Batali will share with class attendees in-depth information about the science of meats and what exactly transpires in the course of the curing process. He will address different styles of curing and explain each stage in the progression from raw meat to sublime salumi. Important issues such as USDA regulations and meeting integrated quality standards (such as HACCP) will be covered. In addition, Batali will share insights on educating and inspiring consumers about this world of artisan cured meats. His demonstration will feature a cotto salami (coarsely ground pure pork with pepper and spices), with detailed descriptions and samples of other cured meats from the Salumi repertoire.
Armandino Batali, Salumi, Seattle
Marilyn Batali, Salumi, Seattle
IACP Gala Awards Reception
“Colorado Culinary Destinations”
5:30 p.m. – 6:30 p.m.
Sponsored by Le Cordon Bleu
IACP Gala Awards Ceremony
6:30 p.m. – 8:30 p.m.
Mistress of Ceremonies: Lynne Rossetto Kasper, American Public Media’s The Splendid Table®
Join us to honor the culinary profession’s best and brightest as we recognize our own and applaud the finalists and winners of the 2008 IACP Cookbook Awards and Awards of Excellence. This year’s Gala Awards Ceremony will feature Mistress of Ceremonies Lynne Rossetto Kasper and a host of luminary presenters. The culmination of the 31st Annual IACP Conference is a don’t-miss affair with lots of fun and glitz. Attire: Cocktail / Smart Business
OP-48
Gala After-Party: An International Event *CANCELLED*
9:00 p.m. – 12:00 a.m.
Fee: $75
Step off the Awards “red carpet” and plan to celebrate the conclusion of this year’s conference at IACP’s annual Gala After-Party. We’ll be heading to one of downtown Denver’s toniest spots for food, drinks, and live entertainment. This year’s final fête is a celebration of the IACP fraternity and an opportunity to mingle with old and new friends before your departure from the mile-high city.
*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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