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IACP 32nd Annual Conference
The New Culinary Order
April 21-24, 2010 Portland, Oregon, USA
Saturday, April 24
Program Tuesday Wednesday Thursday Friday Saturday Download PDF Program
Registration
7:00 a.m. - 6:00 p.m.
Breakfast
7:00 a.m. - 8:15 a.m.
AM Sessions
8:30 a.m. - 10:00 a.m.
WS 38 A Conversation with Anthony Boutard led by Featured Speaker Deborah Madison
Limited to 75 participants.
Anthony Boutard is beloved by farmers market shoppers in the Portland area for his exquisite produce, which includes unusual varieties of beans, corn, grains, vegetables, and above all fruit. Anthony was very helpful to Deborah when she was writing her book on seasonal fruit desserts, and in this conversation you will learn from farmer and cook about what makes fruit so wonderful (as well as not so great), prize varieties to look for, and ways to include natures exquisite foods on your table. Deborah Madison was the founding chef of Greens restaurant in San Francisco and is the author of eleven books, including "Local Flavors," "Cooking and Eating From America's Farmers Markets," "Vegetarian Cooking for Everyone," and "What We Eat When We Eat Alone." Her most recent book is "Seasonal Fruit Desserts from Orchard, Farm and Market" (Broadway). Although she lives in New Mexico, Portland's farmers' markets were where she has found the most exquisite fruits.
8:30 a.m. - 12:30 p.m.
WS39 Sliced: A Symposium on Trends in Baking and Breadmaking
At The Nines
Cookery Demonstration and Tasting. Limited to 115 participants.
 Bread is a fundamental food that has changed little over many lifetimes – until now. Gain a solid understanding of various bread-making techniques and how cutting-edge, still-evolving methodologies are changing several centuries of protocols and basic assumptions in this morning-long “mini symposium” that explores three areas of enormous growth in popularity:
1) The no-knead phenomenon. The no-knead method has taken the yeast-baking world by storm and will likely change forever the way most American home bakers (and some professionals) make breads.
2) The mainstream interest in gluten-free baking. Sensitivity to gluten is the fastest-growing diagnosis in America, affecting a population that professional chefs and recipe developers need to understand and serve.
3) The next generation of grains. Portland’s Bob’s Red Mill, a principal provider of gluten-free and cutting-edge grains, will provide tastings of “the next generation of grains,” once-exotic grains and alternative flours becoming widely available to consumers.
Nancy Baggett, author, "Kneadlessly Simple"
Jean Duane, author, "Bake Deliciously," founder Alternative Cook, LLC
Silvana Nardone, author, "Cooking for Isaiah"
Peter Reinhart, author, baking instructor, Johnson & Wales University
8:30 a.m. - 12:30 p.m.
WS40 Blogs and Beyond: A Symposium on Business Strategies in New Media
Limited to 200 participants.
Culinary professionals today need to know more than just what or how to blog . . . they need to learn how to generate income or promotion through online endeavors and how to use online tools including social media. The three-hour session will be divided into three parts. Part One will be an initial primer presentation of the social media tools available and how to use them, and definition of some basic terms. Part Two will be a moderated panel to delve deeper into using these tools to build a platform, increase exposure and generate income. Part Three will be a short Q&A and wrap-up designed to equip participants to use the concepts they’ve learned about rather than be overwhelmed by them.
Elise Bauer, founder, SimplyRecipes.com
Barnaby Dorfman, co-founder, Foodista.com
Mark A. Douglas, co-founder, marketing and development, Culinate.com
Jaden Hair, author, blogger, SteamyKitchen.com
Lia Huber, founder, TheNourishNetwork.com
Kim O’Donnel, food writer, blogger
Sheri Wetherell, co-founder, Foodista.com
9:00 a.m. - 12:00 p.m.
WS41 Where Culinary Dreams Become Reality – A Hands-On Introduction to Commercializing Food Products
Tasting
Depart 8:30 a.m. Transportation provided. Limited to 55 Participants
This session at Oregon State University’s Food Innovation Center offers a hands-on opportunity to experience consumer sensory work and recipe formulation for commercializing food products using three ingredients that claim Oregon and the Northwest as home: hazelnuts, marionberries and pears. Representatives from Pear Bureau Northwest, Oregon Raspberry & Blackberry Commission and Hazelnut Marketing Board will share history, varieties and applications of their uniquely flavorful northwest crops. Combining these ingredients with locally produced Bob’s Red Mill flour and grains create an unforgettable tasting.
Divided into groups and led by FIC staff, participants will experience various activities occurring at the Food Innovation Center, including ingredient substitutions, consumer preference testing and using cutting-edge technologies such as Radio Frequency Identification. After the session, participants may ride the bus to the hotel or meander through Northwest Portland’s Pearl District shops and walk or take the streetcar downtown, approximately 1.5 miles (maps and volunteer guides available.)
Ann Colonna, Sensory & Consumer Science department manager, OSU
Sarah Masoni, product development, OSU Food Innovation Center
9:00 a.m. - 12:00 p.m.
WS42 Meat Revival: The (Rediscovered) Art of Butchery and Charcuterie WAIT LIST
Cookery Demonstration and Tasting
Limited to 40 participants.
This summer, the New York Times declared butchers had become the “new rock stars.” Why butchery? Why now? To explore these questions and to demonstrate the fine art of butchery and charcuterie, Adam Sappington, owner of Country Cat Dinner House and Bar and one of the first chefs in Portland to practice whole animal butchery in restaurants more than a decade ago, will team up with Michael Ruhlman, author of "Charcuterie: The Craft of Salting, Smoking and Curing." In addition, to provide an international perspective, French butchers and charcuterie masters Dominique and Christian Chapolard, who offer a charcuterie and butchery apprenticeship through Kate Hill’s Gascon Kitchen School in southwest France, will also demonstrate their skills and knowledge. While Sappington and the Chapolards break down whole pigs and demonstrate the uses of different cuts within the context of charcuterie, discussion will vary from what makes a pig taste good to the importance of butchery and hand-preserved meat within the current food revolution in America. The audience will taste various styles of charcuterie and walk away with a broader understanding of modern butchery.
Michael Ruhlman, author
Adam Sappington, owner, Country Cat Dinner House & Bar
Dominique and Christian Chapolard, owners, Ferme Baradieu
Kate Hill, owner, Gascon Kitchen School
9:00 a.m. - 12:00 p.m.
WS43 Relighting the Fires: Instruction, Innovation and Inspiration
Presented by the IACP Cooking Schools & Teachers Section
Cookery Demonstration and Tasting
Each of Portland’s three professional culinary schools has a unique approach and discipline to gastronomy. Join IACP educators as they partner with chef instructors from each school in concurrent, three-hour hands-on sessions. These teachers will share with attendees many insights to help them become more effective teachers and show how to connect with their students in a more meaningful way. Participants are asked to pre-select one session to attend as well as a back-up session in the event that their first choice is filled. Each session is limited to 25 participants and is filled on a first-come, first-served basis.
1. Oregon Culinary Institute with Shirley Corriher, emphasizing regional and local cooking. WAIT LIST
2. Western Culinary Institute with Nitockrees Tadros Carpita, CCP, focusing on effective team building techniques. WAIT LIST
3. International Culinary School at the Art Institute with Linda Carucci, focusing on global cuisines. WAIT LIST
Wendy Bennett, chef instructor, Le Cordon Bleu College of Culinary Arts
Dan Brophy, chef instructor, The Oregon Culinary Institute
Nitockrees Tadros Carpita, CCP, culinary director, Seasons of Provence Cooking School
Linda Carucci, chef director, The Art Institute of California
Shirley Corriher, CCP, owner, Confident Cooking
Eric Wynkoop, chef instructor, The International Culinary School at The Art Institute
8:30 a.m. - 10:00 a.m.
WS45 Lebanese Cuisine with Featured Speaker: Kamal Mouzawak
Cookery Demonstration
Limited to 60 participants.
Description forthcoming
9:00 a.m. - 12:00 p.m.
OP18 Kids Cook for a Cause
Cookery Demonstration & Tasting. Limited to 30 participants.
Celebrating the connection between food and fellowship, a group of IACP conference attendees will partner with 8- to 13-year-old members of the Clackamas County 4-H club, helping them prepare a healthy and seasonal meal to share with teens and young adults in a local Transitional Youth Program. Cooking and eating together is a "learn-by-doing" approach that inspires children of all ages to get involved in the kitchen. Most importantly, it empowers them with the skills and motivation to cook for themselves and their families – and to nourish those in need. Participants on own for transportation; walk or share taxicabs from Hilton Portland Hotel lobby.
Joel Olson, co-chair, owner, Hemmachef
Catherine Pressler, CCP, culinary educator/pastry chef, Food FUNdamentals
Michelle Stern, owner, What’s Cooking
Networking Break
10:00 a.m. - 10:30 a.m.
AM Session
10:30 a.m. - 12:00 p.m.
WS44 The Pleasures of Cooking for One with Featured Speaker: Judith Jones
Limited to 75 participants
Judith Jones discusses the development, writing and implications of her book, The Pleasures of Cooking for One, a vibrant, wise celebration of food and enjoying our own company.
Judith Jones
10:30 a.m. - 12:00 p.m.
WS46 Peruvian Cuisine with Featured Speaker: Mario Navarrete, Jr. WAIT LIST
Cookery Demonstration
Limited to 60 participants.
Peruvian cuisine is considered one of the most diverse in the world and competes with the top popular cuisines on the planet. Thanks to its pre-Incan and Incan heritage and to Spanish, Basque, African, Chinese-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. With the eclectic variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and impossible to list in their entirety. The great variety in Peruvian cuisine stems from three major influences: Peru's unique geography; Peru's openness and blending of distinct ethnicities and cultures; and the incorporation of ancient cuisine into modern Peruvian cuisine Join Lima native Mario Navarrete, Jr. in this workshop while he prepares the food of his heritage.
Mario Navarrete, Jr.
Optional Tours
12:00 p.m. - 5:30 p.m.
OP19 Sustainable, Biodynamic, Delicious: Oregon’s Pioneering Winemakers Tour WAIT LIST
Fee: $35. Transportation provided. Limited to 25 participants.
 Join Northwest Palate editor and wine expert Cole Danehower and Stephany Boettner of The Oregon Wine Board for a tour of eco-friendly vineyards in Oregon wine country to see the difference environmentally responsible practices make. Learn about the Oregon Certified Sustainable Wine program while touring Anne Amie Vineyards with winemaker Thomas Houseman and vineyard manager Jason Tosch. Enjoy a family-style lunch prepared by Chef Eric Bechard of Thistle Restaurant, who works hand-in-hand with farmers, ranchers and fishermen to create market-driven menus reflecting the region's bounty. At Montinore Estate Vineyards, meet owner/winemaker Rudy Marchesi and other biodynamic vintners to discuss the biodynamic winemaking trend. These vintners offer details of being intimately connected with the land and seasons and how it helps them produce great wine. Wear comfortable shoes and bring rain gear, just in case. For those interested, there will be a chance to get your hands dirty! This tour will depart at 12:15 p.m. and return at 5:30 p.m.
12:15 p.m. - 5:00 p.m.
OP20 Experience Urban Distilling Tour WAIT LIST
Fee: $35. Transportation provided. Limited to 20 participants.
Sip and savor the new beverage sensation – handcrafted spirits – on a guided tour through one of the country’s most exciting epicenters of craft spirits. In Portland, a handful of innovative small distilleries are crafting local vodka, gin, rum, whiskey, absinthe, and aquavit in an inconspicuous industrial neighborhood now dubbed “Distillery Row.” On this tour, you’ll nosh on vittles to pair with spirits while receiving a behind-the-scenes tour through five distilleries that comprise the heart of the local craft distillery movement. The tour will end with a visit to Bleaker & Flask, an authentically retro bar and restaurant recently chosen as Restaurant of the Year by Portland’s Willamette Week. Enjoy the cool urban vibe and relaxed atmosphere as you learn how to make a cocktail designed for the occasion by renowned Portland mixologist Kevin Ludwig, plus incredible food prepared by Chef Benjamin Bettinger, one of Portland’s most talented young chefs. This tour will depart at 12:30 p.m. and return at 5:00 p.m.
Optional Evening Events
4:30 p.m. - 5:30 p.m. IACP Access
OP22 Willamette Week Eat Mobile Food Cart Festival
Note: Event continues to 9:30 p.m.
Fee: $20. Location: Morrison Bridge. Participants on own for transportation.
 Sponsored by Portland's Pulitzer-prize winning alternative weekly Willamette Week, The Eat Mobile festival of Portland food carts is one of the country's most unique food events, and arguably Portland's most popular. In 2010, Willamette Week invites IACP members to a VIP experience, wherein conference goers will be able to experience Eat Mobile for one hour prior to general admission. Eat Mobile celebrates Portland's vibrant New York Times-lauded street food scene. The event showcases 30 food carts with live music, locally produced libations, and a competition for the tastiest dish to be judged by IACP featured speakers. These mobile kitchens offer diverse gastronomic delights, from Italian fried risotto balls and Czech goulash, to classic grilled cheese and the ultra-eclectic smoked salmon ice cream. This event will be to open IACP members and VIPs one hour prior to general admission. Participants are on own for transportation, and suggestions include:
• Share taxicabs from Hilton Portland Hotel lobby.
• Take a 20-minute walk or short bike ride across the Morrison Bridge. Bike rentals are available at Waterfront Park.
• Take the #15 bus from 5th Avenue and Salmon (across from the Hilton) and get off at the Morrison Bridge stop.
7:30 p.m. Reservation
OP21 Olympic Provisions Charcuterie Dinner
At Olympic Provisions
Fee: $110. Limited to 30 participants. Participants on own for transportation/share taxicabs.
Portland’s hottest new restaurant, Olympic Provisions is Portland’s first house charcuterie-focused restaurant and wine bar with an adjacent wholesale curing facility. There, chefs Jason Barwikowski, Nate Tilden and Elias Cairo will showcase five courses of their cured artisan meats with seasonal accompaniments and local wine in their urban restaurant located in a historic warehouse in Portland’s Central Eastside Industrial and Arts District.
7:30 p.m. - 9:30 p.m.
IACP/Foodista.com Film Festival: "The End of the Line," followed by Q&A
At Hilton
Fee: $10 in advance through Brown Paper Tickets or inquire at IACP Registration Desk at Conference. Limited to 200 participants.
Imagine an ocean without fish. Imagine your meals without seafood. Imagine the global consequences. This is the future if we do not stop, think and act. “The End of the Line” is the first major feature documentary film revealing the impact of overfishing on our oceans. Filmed over two years and across the globe,“The End of the Line” follows the investigative reporter Charles Clover as he confronts politicians and celebrity restaurateurs, who exhibit little regard for the damage they are doing to the oceans. This powerful film features top scientists, indigenous fishermen and fisheries enforcement officials across the globe, from the Straits of Gibraltar to Alaska to the coasts of Senegal to the Tokyo fish market. Running time: 90 minutes. Directed by: Rupert Murray. Q&A to follow film.
10:00 p.m. - 12:00 a.m.
IACP/Foodista.com Film Festival: "Today's Special," followed by Q&A
At Hilton
Fee: $10 in advance through Brown Paper Tickets or inquire at IACP Registration Desk at Conference. Limited to 200 participants.
In this ‘super-feel-good’ foodie comedy, young Manhattan chef Samir rediscovers his heritage and his passion for life through the enchanting art of cooking Indian food. Directed by David Kaplan, written by Aasif Mandvi and Jonathan Bines. Starring Aasif Mandiv, Madhur Jaffrey, Jess Weixler, Naseeruddin Shah, Harish Patel, Kevin Corrigan. Running time: 99 minutes. Q&A to follow film.
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