*5.% · 2019-07-25 · • showing that changing menus is a powerful, and previously...

JUNE 18 - 20, 2019HYDE PARK, NY

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All Rights Reserved

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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 OVERVIEW ................................................................................................................................................................ 1

PROGRAM SCHEDULE .......................................................................................................................................... 4

PRESENTER BIOGRAPHIES ............................................................................................................................... 18

SPONSOR COMPANY BIOGRAPHIES ............................................................................................................ 40

TUESDAY, JUNE 18TH ............................................................................................................................................ 48

REGISTRATION REFRESHMENTS ............................................................................................................................. 49

OPENING RECEPTION ............................................................................................................................................. 57

WEDNESDAY, JUNE 19TH ..................................................................................................................................... 73

HUDSON VALLEY BREAKFAST BUFFET .................................................................................................................. 74

REFRESHMENT & NETWORKING BREAK ................................................................................................................ 87

BREAKOUT SESSIONS – BLOCK A ........................................................................................................................... 90

Breakout Session A2: The “Sustainable Kitchen” Culinary Stage: Strategies for Designing Menu Success

with Carbohydrate Quality ................................................................................................................................ 91

GLOBAL PLANT-FORWARD BENTO BOX LUNCH ................................................................................................... 98

REFRESHMENT & NETWORKING BREAK .............................................................................................................. 115

BREAKOUT SESSIONS – BLOCK B .......................................................................................................................... 118

Breakout Session B1: The “Sustainable Kitchen” Culinary Stage: Strategies from the Mediterranean .......... 119

NETWORKING RECEPTION ................................................................................................................................... 125

THURSDAY, JUNE 20TH ...................................................................................................................................... 149

HUDSON VALLEY BREAKFAST BUFFET ................................................................................................................ 150

REFRESHMENT & NETWORKING BREAK .............................................................................................................. 161

BREAKOUT SESSIONS – BLOCK C ......................................................................................................................... 165

Breakout Session C1: The “Sustainable Kitchen” Culinary Stage: Culinary Strategies for Food Waste

Reduction ......................................................................................................................................................... 166

WALK AROUND TASTING LUNCH ....................................................................................................................... 169

RECIPE INDEX ...................................................................................................................................................... 195

Menus of Change® 1 THE CULINARY INSTITUTE OF AMERICA®

JUNE 2019 JOIN THE CONVERSATION ONLINE AT #CIAMOC

OVERVIEW Food is a lens through which we see the world, and increasingly our vision is focused on our health, the health of communities, and that of our planet. Through our food choices, we express our preferences, values, concerns, and aspirations—and significantly impact the world around us. Our food choices are a primary driver of our health. These same choices also shape the health of our planet, with food production driving climate change and using much of the world’s land and water resources. And, these same choices affect the livelihoods of more than one billion people around the world who work each day to produce and serve our food. When culinary professionals and foodservice industry leaders look at the challenges we face individually—the need to simultaneously address the rising costs of food; the need to improve the health of their customers and reduce the environmental impacts of their products; growing demand for supply chain transparency and increasing risks to brand reputation; the complexity of serving an increasingly diverse population with diverse preferences and attitudes; and the declining effectiveness of traditional business models—we crave the skills and insights to allow us to adapt and lead before the future arrives. Threaded through all of this is the evolution of our modern lifestyles that offer less and less time to cook but increasing appetites for new culinary directions and food that is perceived to be “real” and health-promoting. At precisely the same moment when the world’s interest in food and food choices is growing, we are asking chefs to make more choices on our behalf, as we select and prepare fewer meals in our own homes. Taken together, these challenges and changes indicate a new relationship between food, diner, and chef. As we move further into the 21st century, chefs and culinary leaders are poised to assume a larger, pivotal role in integrating key imperatives of taste, health, the environment, community, and business and economics. Against this background, we see a path forward where:

• Our most delicious foods—by design—can also promote improvements in our health and the health of our planet.

• America’s most talented chefs, scientists, and business leaders, along with today’s culinary students, are collectively engaged in driving towards business-friendly solutions to global challenges.

• New approaches to collaboration between nutrition and medical experts, chefs, and environmental scientists help the business community develop new models of innovation—and new, long-term business strategies—around opportunities for the future of food and foodservice?

Menus of Change®: The Business of Healthy, Sustainable & Delicious Food Choices is a ground-breaking leadership initiative launched in 2012 by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health that works to realize a long-term, practical



vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession. Celebrating its seventh year, Menus of Change has established a compelling new agenda for the foodservice industry through an annual leadership summit at the CIA’s Hyde Park campus, an annual report on the state of the industry, and an ongoing series of tools and guidance for foodservice professionals. Menus of Change also informs The Culinary Institute of America’s approach to educating the next generation of culinary and business leaders. The initiative’s thought-leadership includes:

• Showing that changing menus is a powerful, and previously underappreciated, way to drive improvements in our health, our planet, and also is the most important part of doing business in the restaurant and foodservice industry.

• Connecting dietary change and sustainability. • Bringing attention to protein, both animal- and plant-based, to show how that

macronutrient category has the largest impact on the environment including climate change.

• Making plant-forward dining a mainstream concept in the culinary profession and foodservice industry, with a clear vision for a new way to cook and serve food to others.

• Introducing or advancing new considerations for menus and ingredient choices that are now mainstream, such as the water footprint of food and how to reduce antibiotic use in livestock production.

Along the way, the Menus of Change initiative has engaged thousands of leaders in the foodservice industry around this vision. Involvement in Menus of Change has led to substantial changes in what these foodservice operators choose to buy and serve to diners:

• In a recent survey of Menus of Change summit attendees, 100 percent have changed their menus and dining formats as a result of attending the annual program series.

• Over half of these same attendees have changed their sourcing practices. • From corporate dining to multi-unit restaurant groups, operators across the country are

adopting the Menus of Change platform and principles as part of their strategic planning process.

• Nearly 50 college and university foodservice operations--members of the Menus of Change University Research Collaborative--are conducting and sharing research and education in support of culinary-centric, evidence-based food systems innovation within and beyond universities.



The 2019 Menus of Change Leadership Summit brings together an audience of more than 450 leaders who collectively shape the food choices of tens of millions of Americans each day. Attendees represent diverse sectors that don’t often connect, but that are all involved with issues surrounding health, wellness, sustainability, foodservice, and food sourcing, including:

• C-level, vice presidents, and other senior management; • entrepreneurs and investors working in the food and foodservice sectors; • chefs and food & beverage executives from independent restaurants, chain

restaurants, and other volume foodservice operations, including hotels, campus and corporate dining, and supermarket prepared foods;

• leaders in research, nutrition, sustainability, and public health from government agencies and academia; and

• leaders from nongovernmental organizations (NGOs) and foundations addressing food, health, and sustainability issues.

We invite and encourage you to engage in the dialogue through the following channels: Facebook: Follow Menus of Change (and other CIA leadership retreats and conferences) at

our CIA Industry Leadership page (facebook.com/CIAIndustryLeadership) Twitter: Follow @CIALeadership on Twitter and use #CIAMOC in your tweets. When

relevant, please also use #CIAProteinFlip and #ProteinPlays to share your thoughts on presentations, conversations, and dishes you enjoy that reflect the portfolio of strategies for flipping the role of proteins on menus to elevate plants and plant proteins in innovative ways.

Instagram: Follow @ciaindustryleadership on Instagram and use #CIAMOC in your posts. Email: Send us your thoughts, feedback, insights, challenges, and success stories at

[email protected]



PROGRAM SCHEDULE The 2019 Menus of Change Leadership Summit will feature 7 general sessions, 15 breakout sessions (3 with culinary demonstrations), 2 breakfasts, 2 morning breaks, 2 lunches, 1 afternoon break, and 2 evening receptions.

At-A-Glance Schedule Overview Tuesday, June 18 Wednesday, June 19 Thursday, June 20

Optional Pre-Conference Activities 7:30 AM to 7 PM 7:30 AM to 1 PM

3 to 7 PM Breakfast 7:30 – 8:15 AM

Breakfast 7:30 - 8:15 AM

Registration & Refreshments Student Poster Sessions

3 – 4 PM

General Session III 8:15 –10 AM

General Sessions VI-VII 8:15 – 10 AM

Welcome & Opening Remarks

4 – 4:15 PM

Refreshment & Networking Break 10 AM

Refreshment & Networking Break 10 AM

General Sessions I-II 4:15 – 6 PM

Breakout Sessions, Round A 10:45 AM – 12 PM

Breakout Sessions, Round C 10:45 AM – 12 PM

Opening Reception 6 - 7 PM

Lunch 12:15 PM

Closing Lunch 12 – 1 PM

Optional Small Group Dinner 7 PM

General Session IV 1:15 -2:45 PM

Refreshment & Networking

Break 2:45 PM

Breakout Sessions, Round B 3:30 - 4:45 PM

General Session V 5 – 6 PM

Networking Reception 6 - 7 PM

Optional Small Group Dinner 7 PM



The Menus of Change annual report and leadership summit are co-presented by The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health, Department of Nutrition. A Menus of Change Scientific and Technical Advisory Council, composed of leading nutrition, environmental, and other scientists and scholars, together with Harvard T.H. Chan School and CIA, are solely responsible for the nutrition and environmental guidance of the report and conference. The Menus of Change Business Leadership Council contributes insights to parts of the report and conference designed to help translate this guidance into actionable strategies for change throughout the foodservice industry; highlights case studies in innovation (e.g., menu research and development, product sourcing, supply chain management, etc.); and builds industry participation in supporting healthier, more sustainable menus. Project sponsors and other commercial interests are not permitted to influence the editorial independence of the Menus of Change initiative. Tuesday, June 18 3 PM Conference Registration Francesco and Mary Giambelli Atrium Lobby, Marriott Pavilion (Auditorium Level) 3 PM Registration Refreshments Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

CIA Student Poster Sessions CIA students will present research projects from the Sustainable Food Systems, Food Policy, and Culinary Science classes.

4 PM Welcome & Opening Remarks Ecolab Auditorium, Marriott Pavilion

Menus of Change: Progress, Strategies, and Stretch Goals Introductions: Greg Drescher (Vice President, Strategic Initiatives and Industry

Leadership, CIA) 4:15 PM General Session I

Presentations Launch of a Pivotal Global Report on Food, Planet, and Health: Translating the EAT-Lancet Commission Findings into Delicious, Actionable Strategies Join us as we kick off the summit with a deep dive into the recently released EAT-Lancet report, which sets for the first time specific, numerical targets for dietary guidance within a global context that aligns optimal nutrition with planetary boundaries anticipating an estimated world population of 10 billion by 2050. This session will illustrate from both a scientific and culinary perspective what the key targets are, explore their implications for the foodservice industry—including opportunities for phased in action and stepwise goals—and discuss how best to engage the culinary community in acting rapidly in response to them and to the larger food systems, health, and environmental challenges facing us. Moderator/ Presenter: Line Gordon, PhD (Director, Stockholm Resilience Centre) Presenters: Johan Rockstrӧm, PhD (Director, Potsdam Institute for Climate Impact

Research, and Co-Commissioner, EAT-Lancet Commission) Anahita Dhondy (Chef Manager, SodaBottleOpenerWala)



5 PM General Session II Panel Discussion Bringing it Home: Unveiling the 2019 Menus of Change Annual Report and Exploring the Implications of the EAT-Lancet Targets In this moderated discussion, leaders from various sectors will reflect on the current state of diets and changing food choices in the U.S., and consider how key findings from this year’s Menus of Change Annual Report and the EAT-Lancet report can inspire accelerated, collective action among food professionals and consumers. And we will ask: where does the imperative of deliciousness fit into all of this? Introduction: Jacquelyn Chi, MA (Director of Programs and Special Projects,

Strategic Initiatives Group, CIA) Moderator: Anne McBride, PhD (Deputy Director, Torribera Mediterranean

Center) Panelists: Line Gordon, PhD (Director, Stockholm Resilience Centre)

Walter Willett, MD, DrPH (Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission) Gina McCarthy (Director, Center for Climate, Health, and the Global Environment, Harvard T.H. Chan School of Public Health, and Former Administrator of the U.S. Environmental Protection Agency) Afya Ibomu (Chef, Holistic Nutritionist and Author, The Vegan Remix: A Soulfood Spin on World Cuisine) Christopher Gardner (Professor of Medicine, Stanford University)

6 PM Opening Reception Beverage Garden Plaza

Featuring the Grand Platinum, Premium Gold & Gold Level Sponsors With book signings by Afya Ibomu and Walter Willett. Books will be available for purchase during the reception.

7 PM Opening Reception Concludes

Enjoy dinner on your own

7 PM Optional Small Group Dinner at American Bounty Restaurant



Wednesday, June 19 7:30 AM Hudson Valley Breakfast Buffet Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Hinoman & Sysco 8:15 AM General Session III Ecolab Auditorium, Marriott Pavilion

Remarks Welcome & Introduction to the Day Introduction: Jacquelyn Chi, MA (Director of Programs and Special Projects,

Strategic Initiatives Group, CIA)

Presentation Sustainability and the Plant-Forward Mediterranean Diet: A Snapshot of New Research and a Challenge to the Restaurant Community This short session will spotlight the convergence of sustainability insights and nutrition research around the traditional Mediterranean Diet—a plant-forward dietary pattern that holds enormous promise to inspire food system transformation. And you’ll hear about the CIA’s new partnership with the University of Barcelona—the Torribera Mediterranean Center—focused on research and education around these critical issues. Presenters: Greg Drescher (Vice President, Strategic Initiatives and Industry

Leadership, CIA) Miguel Ángel Martínez González MD, MPH, PhD (Chair, Department of Preventive Medicine, University of Navarra)

Presentations and Panel Discussion From Whole Grains to Fries and Sweets: Carbohydrates and the Business of Healthy, Sustainable Menus Refined grains from white rice to white flour hamburger buns and sandwich bread, plate-filling servings of French fries, an overabundance of added sugar, and sugar-sweetened beverages remain predominant on many menus, while Americans greatly under-consume the tremendously healthy, sustainable, and delicious food categories of whole, minimally processed grains (including ancient and underutilized grains), fruits and vegetables, nuts, and legumes. In this session, we’ll explore strategies to engage our customers in adopting healthier carbohydrate choices, starting from the ground up with what we choose to grow, harvest, and market, to how we menu our good intentions. Moderator: Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition

Manager, Google Food, and Vice Chair, Menus of Change Business Leadership Council)

Presenters: Robert Klein (CEO, Community Grains; Owner, Oliveto) Liz Grossman (Managing Editor, Plate magazine) Bill Stoufer (COO, Ardent Mills) Sara Burnett (VP, Wellness and Food Policy, Panera Bread)



10 AM Refreshment & Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Rich Products Corporation 10:45 AM Breakout Sessions, Round A Various Campus Locations

Breakout Session A1 Danny Kaye Theatre, Conrad Hilton Library Translating the Science into Change: Inspiration from the EAT-Lancet and Menus of Change Annual Reports Discussion with General Session Speakers Bring your burning questions about the EAT-Lancet and Menus of Change Annual reports to this session, a robust discussion about how this guidance might positively impact people’s diets and behavior—what initiatives and policies are working, and what more needs to be done to further nudge Americans towards healthier and more sustainable eating patterns? And we’ll explore what special opportunities and challenges exist within the foodservice sector at the intersection of business operations, chefs’ expertise, and changing consumer preferences. Panelists: Line Gordon, PhD (Director, Stockholm Resilience Centre)

Walter Willett, MD, DrPH (Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission) Christina Economos, PhD (Professor and New Balance Chair in Childhood Nutrition, Tufts University)

Breakout Session A2 Ecolab Theatre, Admissions Center The “Sustainable Kitchen” Culinary Stage: Strategies for Designing Menu Success with Carbohydrate Quality Culinary Demonstration and Presentation Now that you’ve heard the business, nutrition, and sustainability case for boosting carbohydrate quality, come learn specific culinary strategies for doing so. Hear from celebrated chefs as they share globally-inspired ingredients, recipes, and techniques that will broaden your healthy carbohydrate toolkit. Moderator: Liz Grossman (Managing Editor, Plate magazine) Guest Chefs: Pierre Thiam (Co-founder and Executive Chef, Teranga)

Michael Elégbèdé ’13 (Executive Chef/Owner, ÌTÀN)



Breakout Session A3 Classroom 3, Conference Level, Marriott Pavilion (Lower Level) Jon & Sharon Luther Seminar Room From Whole Grains to Fries and Sweets: Carbohydrates and the Art of Healthy, Sustainable Menus Workshop What are your best menu strategies for increasing interest in ancient grains? Have you successfully replaced sugar-sweetened beverages while preserving choice and deliciousness for your guests? This workshop will give attendees further opportunities to connect over best practices and challenges in menuing healthier, sustainable, and delicious carbohydrates through small group discussions facilitated by leadership from the Menus of Change University Research Collaborative. Come ready to actively participate with your peers! Facilitators: Erica Holland-Toll (Executive Chef, Flavor Lab, R&DE Stanford

Dining) Frank Bailey ‘92 (Executive Chef, Boston College Dining) Ian Keith ‘97 (Manager of Culinary Excellence and Development, Rutgers University, and Chef, Harvest @ IFNH)

Breakout Session A4 Classroom 4, Conference Level, Marriott Pavilion (Lower Level) Carla & Stephen Cooper Seminar Room Establishing a Plant-Forward Kitchen and Team Workshop How do you recruit, train, and engage your team in advancing plant-forward principles? How do you cultivate a kitchen culture that enables mission-driven change and innovation? Come ready to share your answers to these questions and more, while also learning from your peers through small-group discussions facilitated by leaders of fair and sustainable kitchens. Facilitator: Einav Gefen (Corporate Executive Chef, Unilever Food Solutions) Small Group Discussion Leaders: Naama Tamir (Co-owner, Lighthouse)

Casey Gleason (Vice President of Food and Beverage, sweetgreen) Paul Newnham (Director, SDG2 Advocacy Hub)

Sponsored by Unilever Food Solutions Breakout Session A5 Anheuser-Busch Theatre, Roth Hall Fresh, Healthy School Meals: A Case Study in Collaboration from Boston Public Schools and the Shah Family Foundation Presentations The Boston Public Schools Office of Food and Nutrition Services, in collaboration with the Shah Family Foundation, has launched an innovative new school food program, My Way Café, bringing healthy, fresh, delicious food into every public school in Boston. My Way Café serves deconstructed meals cooked with whole, real, nutritious ingredients in newly built kitchens in each school. This session will provide an overview of the program including the economics of converting to a self-operating model and the critical role of



student choice. Could this strategy unlock the potential to transform school foodservice nationally, and therefore the future of American diets and food choices? Moderator: Lisa Feldman ‘91 (Director of Recipe Management, Sodexo) Presenters: Laura Benavidez (Executive Director, Food and Nutrition

Services, Boston Public Schools) Ross Wilson (Executive Director, Shah Family Foundation)

Breakout Session A6 Multi-Purpose Room West, Student Commons Culinary Strategies for Reaching the EAT-Lancet Targets: Inspiration from Immigrant Cuisines and Regional Food Cultures of the United States Workshop How might we approach strategies to implement early stages of EAT-Lancet guidance for American diners? How can we draw on global, immigrant, and regional flavors and traditions to deliver deliciousness, and at the same time increase industry leadership on these issues? What role can innovation and invention play on menus and in operations? Come ready to share your ideas and experiences with your peers and members of the Chefs Collaborative, a non-profit network of chefs dedicated to building a better food system. Facilitators: Marc Oshima (Board Co-Chair, Chefs Collaborative) and Derek

Wagner (Board Co-Chair, Chefs Collaborative) Small Group Discussion Leaders: Zak Weston (Foodservice Analyst, Good Food Institute)

Afya Ibomu (Chef, Holistic Nutritionist and Author, The Vegan Remix: A Soulfood Spin on World Cuisine) Rachel Sylvan (Director of Corporate Responsibility, Sodexo)

12 PM Breakout Sessions Conclude/Time to Walk to Lunch 12:15 PM Global Plant-Forward Bento Box Lunch

Lunch Box Pickup Location: Beverage Garden Plaza Dining Locations: Marriott Pavilion (Lower Level) and Post Road Dining Room & Patio Sponsored by Unilever Food Solutions

1:15 PM General Session IV Ecolab Auditorium, Marriott Pavilion

Welcome Back Presenter: Greg Drescher (Vice President, Strategic Initiatives and Industry

Leadership, CIA) Presentation Change Management: What Works (Round 1 of 4)—Leadership in Food System Transformation Building on last year’s popular integrated organizational change sessions, we will again highlight change-makers in action, sharing case studies on how to drive MOC Principles within a business. WeWork made headlines in 2018 with their meat-free employee meals



policy, and then again in 2019 with the launch of their New Food Labs project. Hear from the global head of WeWork Labs on its approach to leadership in food systems transformation. Presenter: Roee Adler (Global Head of WeWork Labs, SVP, WeWork) Presentations & Panel Discussion Change Management: What Works (Round 2 of 4)—Advancing Animal Welfare in Foodservice In this second round of highlighting change management that works, we’ll look at the issue of animal welfare through the larger lens of plant-forward strategies at two of the largest contract foodservice companies in the U.S. Gain insights from lessons they have learned in setting, reaching, and communicating sustainability goals related to animal welfare. Moderator: Kristie Middleton (Vice President of Business Development,

Seattle Food Tech; and Author, MeatLess) Panelists: Carolyn Gahn (Sustainability Director, Aramark Higher

Education) Julia Jordan (Director of Sustainability, Compass Group North

America)

Panel Discussion Change Management: What Works (Round 3 of 4)—Celebrating the Honorees of the CIA-QSR Plant-Forward Fast Casual Watch List It’s no secret that fast casuals have been at the forefront of pushing plant-forward in the mainstream, and to honor the vanguards of this segment, the CIA and QSR magazine collaborated on the Plant-Forward Fast Casual Watch List, published in May. Join us for this engaging panel led by Food News Media/QSR editorial director, Sam Oches, in conversation with a few of the list’s honorees on how they deliver transformational change around food with speed and convenience without sacrificing quality or deliciousness. Moderator: Sam Oches (Editorial Director, Food News Media/QSR) Panelists: Becky Mulligan (CEO, The Little Beet)

Justin Schwartz (Co-founder and Nutrition Director, Mulberry & Vine) Patrik Hellstrand (CEO, by Chloe)

2:45 PM Refreshment & Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

Sponsored by Land O’Lakes

3:30 PM Breakout Sessions, Round B

Various Campus Locations Breakout Session B1 Danny Kaye Theatre, Conrad Hilton Library The “Sustainable Kitchen” Culinary Stage: Strategies from the Mediterranean



Culinary Demonstration and Presentation The traditional Mediterranean dietary pattern, plant-forward and rich in olive oil, is now the most-researched cultural model for healthy eating, with an extensive evidence-base. Attend this session to understand the science from one of the world’s most well-known experts on the subject. Then, gain insights into its most delicious culinary applications delivered by a renowned New York City-based chef, restaurateur, and author who has reaped the personal benefits of integrating a Mediterranean approach into his diet. Presenters: Miguel Angel Martinez Gonzalez MD, MPH, PhD (Chair,

Department of Preventive Medicine, University of Navarra) Seamus Mullen (Chef, Author, Hero Food, Real Food Heals)

Breakout Session B2 Ecolab Theatre, Admissions Center Translating the Science into Change: Inspiration from the EAT-Lancet and Menus of Change Annual Reports Discussion with General Session Speakers Bring your burning questions about the EAT-Lancet and Menus of Change Annual reports to this session, a robust discussion about how this guidance might positively impact people’s diets and behavior—what current initiatives are working, and what more needs to be done to further nudge Americans towards healthier and more sustainable eating patterns? And we’ll explore what special opportunities and challenges exist within the foodservice sector at the intersection of business operations, chefs’ expertise, and changing consumer preferences. Panelists: Line Gordon, PhD (Director, Stockholm Resilience Centre)

Walter Willett, MD, DrPH (Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission) Anne McBride, PhD (Deputy Director, Torribera Mediterranean Center)

Breakout Session B3 Classroom 3, Conference Level, Marriott Pavilion (Lower Level) Jon & Sharon Luther Seminar Room Culinary Strategies for Reaching the EAT-Lancet Targets for Food System Change: Globally Inspired, Globally Applicable Panel Discussion The EAT-Lancet report sets out a planetary health diet which is flexible to adaptation across geographies, culinary traditions, and personal preferences. Attend this session to gain inspiration and learn practical strategies from celebrated chefs working around the world to address EAT-Lancet imperatives and advance progress on the UN’s Sustainable Development Goals through food. Moderator: Paul Newnham (SDG2 Advocacy Hub) Panelists: Anahita Dhondy (Chef Manager, SodaBottleOpenerWala)

Michael Elégbèdé ’13 (Executive Chef/Owner, ÌTÀN)



Breakout Session B4 Classroom 4, Conference Level, Marriott Pavilion (Lower Level) Carla & Stephen Cooper Seminar Room Can Sources of Plant-Based Protein Offer More Benefit Than Just Protein? Research, Culinary, and Consumer Insights Offer Guidance for Operators Presentations Hear scientific and culinary insights from an international public health researcher and the Harvard University Dining Services team on researching and cooking with a very promising protein-rich aquatic leaf vegetable whose origins trace to Southeast Asia. Moderator: Amy Myrdal Miller, MS, RDN, FAND (Director, CIA Healthy

Menus R&D Collaborative) Presenters: Iris Shai, MD, PhD (Professor, Public Health Department, Ben

Gurion University) Crista Martin (Director of Communication and Strategic Initiatives, Harvard University Dining Services) Martin Breslin (Director of Culinary Operations, Harvard University Dining Services)

Breakout Session B5 McCann Education Annex, Room 103 Marketing and Communications Strategies for Healthy, Sustainable Menus—and Reaching the EAT-Lancet Targets Workshop Marketing and communications play an important role in promoting engagement, obtaining buy-in, and driving change not just for dietary recommendations such as the EAT-Lancet targets, but for plant-forward strategies as a whole. How can leaders across the sustainability spectrum effectively mobilize communications and community building in support of these new dietary targets? Come ready to discuss your ideas and gain insights from others! Facilitator: David Bennell (Manager, Food & Nature/Member Relations,

WBCSD) Small Group Discussion Leaders: Denise Loga (Co-Founder and Managing Director, Sustainable

Food Academy) Sabina Vyas (Director of Strategic Partnerships, Plant Based Foods Association) Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Manager, Google Food, and Vice Chair, Menus of Change Business Leadership Council) Chriss Montalbano (Foodservice Director, Daiya Foods)

Sponsored by Daiya Foods



Breakout Session B6 Multi-Purpose Room West, Student Commons Healthy Kids Meals: Progress, Challenges, and Opportunities Presentations and Panel Discussion Parents are increasingly looking for healthy and nutritious meal options for their children, with healthy kids’ meals topping foodservice industry trend lists in recent years. Join this session to hear the latest on how chain operators and local governments are partnering to improve protein options, side dishes, and beverages on kids’ menus, and what it takes to achieve such change. Presenter/ Moderator: Margo Wootan (Vice President for Nutrition, Center for Science in

the Public Interest) Presenters: Christina Economos, PhD (Professor and New Balance Chair in

Childhood Nutrition, Tufts University) Sara Burnett (VP, Wellness and Food Policy, Panera Bread) Julie Adler (U.S. Public Affairs Manager, McDonalds)

4:45 PM Breakout Sessions Conclude/Return to General Session V 5 PM General Session V Ecolab Auditorium, Marriott Pavilion Welcome Back

Presenter: Cathy Jörin (Director, Food Business School) Presentations The Business Case for Addressing Climate Change: Risk, Opportunity, and Profit This session will present three case studies that underscore the business case for responding urgently to food-related climate change imperatives—including how success and profit or failure and loss can depend on recognizing the risks of inaction. Moderator: Michael Kaufman (Partner, Astor Group, and Chair, Menus of

Change Business Leadership Council) Presenters: Hannes Dempewolf, PhD (Head of Global Initiatives, Crop Trust)

Ayr Muir (Founder and CEO, Clover Food Lab) Rafi Taherian ‘95 (Associate Vice President, Yale Hospitality)

6 PM Networking Reception

Beverage Garden Plaza Featuring the Bronze Level Sponsors

With book signing by Kristie Middleton. Books will be available for purchase during the break.

7 PM Reception and Program Conclude for the Evening 7 PM Optional Small Group Dinner at American Bounty Restaurant



Thursday, June 20 7:30 AM Hudson Valley Breakfast Buffet Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

Sponsored by National Honey Board

8:15 AM General Session VI

Ecolab Auditorium, Marriott Pavilion Welcome & Introduction to the Day Presenter: Greg Drescher (Vice President, Strategic Initiatives and Industry

Leadership, CIA)

Panel Discussion Change Management: What Works (Round 4 of 4)—Innovations in Sustainable Seafood Serving more kinds of seafood more often could have a significant impact on public health and environmental sustainability, yet Americans consume far less than the recommended amounts of seafood, and what they do consume usually happens away from home. Join this session to hear how innovation—in sourcing, menu design, and cellular aquaculture—can support the massive opportunity represented by sustainable seafood for foodservice operators. Introduction: Gerard Viverito (Associate Professor of Culinary Arts, CIA) Moderator: Tim Fitzgerald (Director, Impact Division, Fisheries Solution

Center, Environmental Defense Fund) Panelists: Leigh Habegger (Executive Director, Seafood Harvesters of

America) Lou Cooperhouse (Co-Founder, Blue Nalu)

Richard Garcia (Vice President, Culinary Operations, Crescent Hotels & Resorts)

9:05 AM General Session VII

Presentations Biodiversity: Why This Deserves Greater Attention from the Chef Community Finding and promoting new and diverse foods and ingredients is about more than meeting the consumer’s desire for novelty—it’s about the future of the planet. This closing plenary session will preview a key theme of the 2020 conference, biodiversity, and the immense role for chefs in maintaining the planet’s genetic diversity and resources towards greater sustainability and climate resilience.

Introduction: Hannes Dempewolf, PhD (Head of Global Initiatives, Crop Trust) Presenters: Mike Lee (Co-Founders, Alpha Labs) Casey Gleason (Vice President of Food and Beverage,

sweetgreen)



Paul Newnham (Director, SDG2 Advocacy Hub) and Pierre Thiam (Co-founder and Executive Chef, Teranga)

9:50 AM Closing Remarks

Presenters: Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA) Walter Willett, MD, DrPH (Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission)

10 AM Refreshment & Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Daiya Foods and The Wonderful Company

With book signings by Seamus Mullen and Pierre Thiam. Books will be available for purchase during the break.

10:45 AM Breakout Sessions, Round C Various Campus Locations

Breakout Session C1 Danny Kaye Theatre, Conrad Hilton Library The “Sustainable Kitchen” Culinary Stage: Culinary Strategies for Food Waste Reduction Culinary Demonstration and Presentation Hear from the director of the top-ranked U.S. campus dining operation and two chefs, both working with the next generation of culinarians and eaters, on their strategies for reducing food waste through training, recipe and menu design, and technology. Presenter: Ken Toong (Executive Director, UMass Amherst Dining) Guest Chefs: Jehangir Mehta ‘95 (Chef-Owner, Graffiti Earth, Me and You)

Brian Kaywork ‘02 (Lecturing Instructor – Culinary Arts, CIA)

Breakout Session C2 Anheuser-Busch Theatre, Roth Hall Sustainability, Food Culture, and the Mediterranean Diet: An Agenda for the Future Presentation and Panel Discussion This session will kick off with a presentation about the education and research agenda of the new Barcelona-based Torribera Mediterranean Center, a collaboration between the CIA and the University of Barcelona, this time with ample time for discussion. Bring your questions from yesterday’s plenary for this deep dive into strategies to advance, rethink, and innovate around the plant-forward core of the Mediterranean diet within the restaurant and foodservice sectors in the U.S., Europe, and the Mediterranean. Introduction: Michael Sperling, PhD (Vice President – Academic Affairs, CIA) Moderator: Anne McBride, PhD (Deputy Director, Torribera Mediterranean

Center)



Panelists: Miguel Angel Martinez Gonzalez MD, MPH, PhD (Chair, Department of Preventive Medicine, University of Navarra) Seamus Mullen (Chef, Author, Hero Food, Real Food Heals)

Breakout Session C3 Multi-Purpose Room West, Student Commons The Disrupted Kitchen: Sustainability and Supply Chain Innovation Panel Discussion What we grow, how we grow it, and how we get it to market all have an impact on the environment. Climate change, in turn, will have increasingly disruptive impacts on the traditional supply chain. Our panelists—themselves on the front lines of mainstreaming the Blend, promoting sustainable seafood, and advancing onsite, urban agriculture—will share insights and strategies for innovating the supply chain for greater environmental and business resiliency as well as advancing the “brand” of health and sustainability. Moderator: Einav Gefen (Corporate Executive Chef, Unilever Food Solutions) Panelists: Scott Uehlein ‘85 (VP of Product Innovation and Development,

Sonic Drive-In) Gerard Viverito (Associate Professor of Culinary Arts, CIA) JP Kyrillos (Co-founder, Farmshelf)

12 PM Walk-Around Networking Lunch Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

Featuring the Premium Gold and Gold Level Sponsors 1 PM Summit Concludes

SAVE THE DATE for the 2020 Menus of Change® Leadership Summit, which will be held June 17-19, 2020 at the Marriott Pavilion at The Culinary Institute of America, Hyde Park, New York.



PRESENTER BIOGRAPHIES JULIE ADLER is a U.S. public affairs manager at McDonald’s Corporation, managing issues related to nutrition and food quality. In that role, Julie works with internal and external stakeholders to inform company policies, including McDonald’s Global Happy Meal Goals introduced in February 2018. Prior to joining McDonald’s, Julie served as director of public affairs for the Chicago Bulls. Julie has also worked for public affairs and strategic communications firms in Chicago and Washington, DC. She graduated from the University of Pennsylvania and resides in Chicago. (Chicago, IL) @mcdonalds ROEE ADLER is a longtime team member at WeWork, joining as chief product officer in 2013. Over the years Roee built WeWork’s product management, software engineering, digital design, and data analysis groups. He is now spearheading WeWork Labs, the company’s program to power early stage startups and corporate innovation. Roee is particularly passionate about WeWork Food Labs, an arm of WeWork Labs dedicated to powering the future of food, supporting growing startups across the food and agriculture ecosystem, as part of The We Company's commitment to sustainability. Roee started programming at the age of 11 and proceeded to lead a software development group in the Israeli army. Prior to WeWork, Roee was the chief product officer at Soluto and led the team's launch at TechCrunch Disrupt NYC 2010 (where Soluto won the startup battlefield). Soluto was acquired by Asurion in 2013. Before that, Roee was a product manager at AeroScout (acquired by Stanley Black & Decker) and a device driver developer at Envara (acquired by Intel). Roee is married to Avital, a neuroscientist, and has three children: Gali, Maayan, and Ron. He holds a BA in computer science (summa cum laude) and an MBA in finance from IDC Herzliya. (New York, NY) @roee FRANK BAILEY ’92 is executive chef at Boston College Dining. Frank began his culinary career at age 12 as a dishwasher at La Patisserie Française on Martha’s Vineyard. As a teenager, he worked his way up to line cook and he was hooked for life. As his passion for food and the kitchen blossomed, he was afforded the opportunity to travel to Lyon, France for culinary training. Upon completing high school, he applied and attended The Culinary Institute of America (CIA). Since graduating from the CIA, he has worked in fine dining establishments in North Carolina, New York, and Boston. Frank was recruited to and joined the Boston College (BC) team in 2001 as chef for the president and Major Giving. As executive chef of Boston College’s Dining Services, Frank focuses on recipe and menu development, as well as catering and special events. In his 16 years at BC, he is proud of the ways Boston College Dining has grown and developed, but overall, he is most proud of watching his talented colleagues grow and develop. Boston College Dining Service was just named College Innovator of the Year by Food Management and has a long list of awards that speak to their commitment to excellence. Since he first came to BC, as an avid lifelong learner, Frank has taken classes towards degrees in corporate systems and philosophy and is currently also enrolled in the wine studies program at Boston University. (Boston, MA) LAURA BENAVIDEZ, MBA has been the executive director of food and nutrition services of Boston Public Schools since August 2016. Laura was formerly with the Los Angeles Unified School District (LAUSD), where she was the interim co-director. She oversaw the operations



and logistics for LAUSD, the second largest school district in the country with more than 560,000 students, 700 schools, 1,100 meal programs, and over 4,000 foodservices employees. Laura earned her bachelor of science in food science and technology, and master of business administration. She is currently pursuing a doctorate degree. Since starting at BPS' Food and Nutrition Services department, her focus has been to be fiscally sustainable, decrease waste, increase technology, and build the culture of the program. (Dorchester, MA) @BostonSchools, @LauraBen74 DAVID BENNELL is the North American manager in the food and nature program for the World Business Council for Sustainable Development (WBCSD) where he focuses on climate smart agriculture and global food systems reform (FReSH). Previously, he was director of food and capital markets for the investor-led organization Ceres. He’s worked for Microsoft, REI, and L.L. Bean in leadership development, product development, and sourcing positions. His career also includes working as a funder focused on sustainable forestry, the co-creation of the for-profit social enterprise company Cotton Connect, the co-creation of a $10 million impact investing fund focused on food and agriculture investments, and leading the apparel industry NGO Textile Exchange focused on standards development for responsible sourcing. David is a lifelong educator and created a 17-part video series on LinkedIn Learning called Sustainability Strategies; he also held a five year adjunct faculty position at MIT where he taught sustainable design and development. (Freeport, ME) MARTIN BRESLIN brought his culinary expertise to Harvard University Dining Services (HUDS) in August 2002 as executive chef for Residential Dining. Martin’s international cooking experience and extensive background in top-tier dining services brought an elevated elegance and appreciation for diverse fare to the undergraduate menu. A native of Dublin, Ireland, Martin cultivated his passion for food in his teens, when he worked summers as a cook at the Bayview Hotel in Wexford. A graduate of the Dublin College of Catering, Martin demonstrated his talents at restaurants, hotels, and universities throughout the United Kingdom, in New York, and in Boston. He was named Restaurant Associates' Chef of the Year for 2001, an honor earned during his leadership of the food service at Harvard Business School. With HUDS, Martin has won five gold, two silver, and one bronze medal in American Culinary Federation (ACF) competitions. In March 2004, Martin also earned top honors for NACUFS Region 1, and represented the region at the 2004 national convention. Martin was named HUDS' director for culinary operations in March 2005, and leads menu development and delivery in all areas of campus dining. (Cambridge, MA) @martintbreslin SARA BURNETT is vice president of wellness and food policy at Panera Bread, where she is responsible for the policies that shape the company’s perspective and commitments on food issues. Prior to this role, Sara worked for more than a decade on the Panera Quality Assurance team, overseeing special projects including the creation and implementation of the company’s "raised without antibiotics" program, animal welfare standards, and 2014 Food Policy. Before joining Panera in 2005, she worked with Ecolab’s Food Safety division. (St. Louis, MO) @SaraBurnettPNRA JACQUELYN CHI, MA is director of programs and special projects for the Strategic Initiatives Group at The Culinary Institute of America (CIA). In this role, Jacquelyn oversees the CIA’s reThink Food initiative exploring the intersection of technology, behavior, design, and food. She



also oversees Appetites + Innovation (A+I), which aims to advance culinary excellence and cultures of innovation in retail foodservice; and the Flavor Summit retreat, targeting F&B executives in the hotels, resorts, cruise lines, casinos, and upper-tier multi-unit restaurants sector. In 2013, Jacquelyn project-managed the CIA’s first mobile app for its flagship Worlds of Flavor® International Conference & Festival, which won the 2013 Cvent Plannie Award for “Best Use of a Mobile App”. Prior to joining the CIA, Jacquelyn earned a bachelor’s degree in radio-television-film from Northwestern University, and a 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. (Napa, CA) @jaxiecracks LOU COOPERHOUSE is co-founder, president & CEO of BlueNalu, a company focused on disrupting the global seafood industry with cellular aquaculture™, providing consumers with a wide array of value-added seafood products that are healthy for people, humane for animals, and sustainable for our planet. Lou is recognized as a global expert in food innovation, new product trends, technology commercialization, and business incubation. During his 35-year career in the food industry, he has led cross-functional teams in a wide array of settings. Most recently, he served as executive director of the Rutgers University Food Innovation Center, a globally-recognized business incubation and economic development accelerator program, and as executive director of the New Jersey Food Processors Association, president of the New Jersey Business Incubation Network, and on the board of directors of the International Business Innovation Association. Previously, Lou served as president and CEO of Food Spectrum, LLC, providing a broad array of strategic consulting and business incubation expertise to the food industry, focusing on corporate development, acquisition due diligence, new product innovation, organizational and operational performance, change management, and business transformation. Earlier, he served as president and COO of F&S Produce, a leading regional provider of value-added refrigerated foods; and as co-founder, president, and CEO of MenuDirect Corporation, a unique health, wellness, and medical nutrition company. At the beginning of his career, Lou held senior leadership positions at Campbell’s Soup, ConAgra, Nestlé-funded Culinary Brands, and Idle Wild Farms in areas of business development, product development, quality assurance, and operations. Lou received a MS in food science and BS in microbiology, both from Rutgers University, and has served as an adjunct professor at the Rutgers Business School. (San Diego, CA) @loucoop18 HANNES DEMPEWOLF, PHD is senior scientist and head of global initiatives at the Crop Trust. He leads the Crop Trust’s project “Adapting agriculture to climate change: collecting, protecting and preparing crop wild relatives” and is responsible for developing, driving and sustaining initiatives and projects that are of strategic importance for the Crop Trust. As such, he works at the interface of science, policy and resource mobilization. Hannes studied plant science at the University of Edinburgh and the Royal Botanic Gardens Edinburgh in Scotland and completed his PhD training in botany at the University of British Columbia in Vancouver, Canada. Before joining the Crop Trust, he led several field research projects on plant genetic resources in Peru, the Caribbean, Kenya, and Ethiopia. His scientific interest focuses on the evolution, maintenance and conservation of agrobiodiversity, the importance of such diversity for farming



communities and the role it can play for sustainable development and food security in times of a rapidly changing climate. (Bonn, Germany) ANAHITA DHONDY comes from a family of Parsis settled in Delhi. Since childhood, her world has revolved around food, with her mother cooking and catering Parsi food and baking cakes. Anahita graduated with honors from IHM-Aurangabad, India, and received a Grande Diplome from Le Cordon bleu in London, and has trained at Taj properties, and the Bombay Baking Company at JW Marriott. An expert at French pastries and cuisine, 28-year-old Anahita cooks Parsi food from the heart at SodaBottleOpenerWala, where the spice mixes are supplied by her mother and the recipes come from her grandmother. Anahita advocates for sustainable food and zero food waste practices drawing upon cultural traditions through such organizations as the Chefs Manifesto, EAT Forum, and at various United Nations and FAO events. She was awarded “Indian of the Year” in the hospitality sector as chef manager of SodaBottleOpenerWala in 2017. Anahita is writing a Parsi cookbook that will be published by Harper Collins early next year. (Gurgaon, India) @anahita_dhondy GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA) which operates campuses in New York, California, Texas, and Singapore. Greg oversees the college’s leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college’s Worlds of Flavor International Conference & Festival (now in its 21th year), as well as a portfolio of health and sustainability leadership initiatives including Menus of Change and Healthy Kitchens, Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 50-plus leading colleges and universities; and the recently launched annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform. Co-developer of the CIA’s new partnership with the University of Barcelona—the Torribera Mediterranean Center with its focus on the healthy, traditional Mediterranean Diet and regional food studies—and a strategic advisor to the European-based EAT Foundation, Greg works internationally to advance innovation at the intersection of health, sustainability, culture, and culinary insight. In 2005, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America, and in 2007 and 2009 he shared a second and third James Beard Award for his team’s work in developing the CIA’s “Savoring the Best of World Flavors” digital media series, filmed on location around the world. He served on the National Academy of Medicine’s “Committee on Strategies to Reduce Sodium Intake in the United States” (final report 2010). In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence. In 2017, Foodservice Director included Greg in its “20 People Shaping American Foodservice Today.” Before joining the CIA 24 years ago, he jointly spearheaded a collaboration of some of the world’s leading health experts and organizations—including the Harvard T.H. Chan School of Public Health and WHO—in authoring the “The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating.” The cumulative results of this research were published in a special edition of the American Journal of Clinical Nutrition (1995), creating an evidence-based foundation for much of the academic, policy, and media interest in the Mediterranean Diet that followed. (Sacramento, CA) @CIALeadership



CHRISTINA ECONOMOS, PhD, is co-founder and director of ChildObesity180, and is an associate professor and the New Balance Chair in Childhood Nutrition at the Friedman School of Nutrition Science and Policy at Tufts University. As the principal investigator of large-scale research studies, her goal is to inspire behavior, policy, and environmental change to reduce obesity and improve the health of America’s children. At ChildObesity180 she blends scientific evidence and rigor with innovation and experience from the private sector to develop, implement, evaluate, and scale high-impact obesity prevention initiatives. She led the groundbreaking Shape Up Somerville study demonstrating that it is possible to reduce excess weight gain in children through multiple leverage points within an entire community. Chris is involved in national obesity and public health activities including the Institute of Medicine’s Roundtable on Obesity Solutions. She has been featured in numerous media outlets including CNN, NBC Nightly News, The Wall Street Journal, and Newsweek. (Boston, MA) MICHAEL ELEGBEDE ‘13 is a Nigerian-American chef born in Lagos and educated in the United States. He studied at The Culinary Institute of America Greystone, and then worked at prestigious restaurants across the country such as the acclaimed Eleven Madison Park restaurant in New York City before moving back to Nigeria. Michael now dedicates his energy to learning and rediscovering indigenous ingredients and cuisines around the country. The premise of ÌTÀN (the test kitchen that he opened in Lagos) is simple: to tell the story of Nigerian cuisine through his perspective through the usage of locally sourced ingredients with the application of both ancient and modern culinary methods. ÌTÀN uses a fine dining approach to portray Nigerian cuisine in a way that has never been seen before to Nigeria’s contemporary cultural centre, the city of Lagos. (Lagos, Nigeria) LISA FELDMAN ’91 is director of culinary services at Sodexo Culinary Solutions. She brings to this role extensive experience in research and development, menu development, facilities management, culinary training, database management, and cost control. Lisa joined Sodexo in 2001 as a corporate research and development chef. In that position, she created and assembled recipes and training material to support Sodexo North America’s branded programs and divisional products for over 6,000 national accounts. From there she became the executive chef/district chef at Loyola College in Maryland, overseeing all facets of the culinary program for two full-service retail outlets and catering. Subsequently, Lisa served as the manager of nutrition and menu services for Sodexo’s college and university (C&U) division, where she oversaw the design and development of the national and regional customer menus. She also assisted with the development of new resident dining signature programs and contributed to the Sodexo Best of Cookbook Series. Most recently, Lisa held the position of director of culinary for Sodexo’s schools division, where she became an industry-recognized subject matter expert in supply chain management and culinary development and training. Prior to joining Sodexo, she was a consultant to Ashman Manufacturing and Distributing in Virginia and a corporate research and development chef at Sutton Place Gourmet in Maryland. Lisa earned an associate in occupational studies degree in culinary arts from The Culinary Institute of America, and she is a Certified Research Chef. (Germantown, MD) @sodexoUSA TIM FITZGERALD leads Environmental Defense Fund’s global programs on seafood markets, supply chains, sustainable finance, and multilateral engagement. He is an internationally-recognized expert on the intersection of ocean conservation and public health, having been featured in Forbes, Time, The Wall Street Journal, National Geographic, The New York Times, and



NPR’s Fresh Air. Tim serves on the advisory boards of Ecofish LLC (a sustainable seafood distributor), Fair Trade USA, and the Sustainable Ocean Fund, and was the co-creator of GulfWild® - a first of its kind seafood assurance brand. A long time ago Tim earned degrees in zoology and biology from the University of Hawai‘i and Duke University. He lives in Washington, DC with his wife, two daughters, and a pitbull who thinks she’s a cat. (Washington, DC) @hawaiifitz CAROLYN GAHN is the sustainability director for Aramark for the University of Kentucky Dining Services. In this role, she oversees $2+ million dollars annual spend with local farms and businesses. Carolyn worked with local partners to create Aramark’s signature farm-to-table programs, The Local Salad Bar, and the Whole Animal Program, establishing an annual commitment-to-buy with local farms of 24,000 pounds of organically grown produce and 58,000 pounds of humanely raised beef and pork. She is also the co-founder of Sweetgrass Natural Foods which manufactures regional natural food products for retail shelves. Before that she was a community organizer with Community Farm Alliance and has worked on several diversified farms, including her own. (Lexington, KY) @Aramark Known to most of his peers in the industry as the "seafood chef,” RICHARD GARCIA currently oversees 250 F&B outlets in over 100 hotels & resorts as the vice president of culinary for Crescent Hotels & Resorts. Crescent is part of an elite group of independent hotel management companies approved to operate flags under the major brand affiliations of Marriott, Hilton, and Hyatt as well as independents across the United States and Canada and is comprised of properties in the resort, upper-upscale full-service, and luxury segments. He is a recent recipient of the “Top 40 Under 40 Food Service Professionals in America” award, and became known for his commitment to seafood and sustainability with the success of his restaurant, Tastings Wine Bar & Bistro in Foxborough, MA, where he was James Beard recognized and also won the Boston Rising Star Chef award. He then had tremendous success as the executive chef at 606 Congress at the Boston Renaissance Hotel in the Seaport District. While at 606 Congress he traveled to locations all over the country and Canada to speak to chefs about the sustainability of our oceans and those who depend on it to make a living. Richard also served as Chefs Collaborative Boston Local Leader where he was responsible for connecting local chefs and artisan producers in the Greater Boston area. Richard is a veteran of the Armed Forces having served in the U.S. Marine Corps and the U.S. Coast Guard. Today he participates and supports a few key veteran organizations that help New England veterans integrate back into their communities through targeted vocational training and therapies. (Boston, MA) CHRISTOPHER GARDNER, PHD is a professor of medicine at Stanford University, the director of Stanford Prevention Research Center’s (SPRC) Nutrition Studies Group, and the director of the SPRC postdoctoral research fellow training program. His primary research focus for the past decade has been randomized, controlled nutrition intervention trials (soy, garlic, antioxidants, ginkgo, omega-3 fats, vegetarian diets, weight loss diets), testing the effects of these on chronic disease risk factors that have included blood cholesterol, weight, and inflammatory markers. Christopher’s research interests have recently shifted to two new areas. The first is to help individuals make healthful improvements in diet through motivators beyond health, piggybacking on on-going social movements around animal rights and welfare, climate change, and social justice and their relationships to food. The second is to focus less on trying to improve individual behaviors around food, and more on a food systems approach that



addresses the quality of food provided by schools, hospitals, worksites, senior centers, prisons, etc., using a Community Based Participatory Research approach and taking advantage of the many complementary disciplines represented on the Stanford campus, such as business, education, law, earth sciences, and medicine. (Palo Alto, CA) EINAV GEFEN is the executive corporate chef for Unilever Food Solutions, North America (UFS NA), a role she has held since August 2016. In this capacity, she leads the North America chefs team under customer development and serves as the culinary thought leader in the UFS NA leadership team. Her career as a chef began 20 years ago in Israel, when she worked as a pastry chef at Orna & Ella and as a sous chef at Mul-Yam, Gault et Millau, the top restaurant in Tel Aviv and one of Les Grandes Tables du Monde’s world's 114 best restaurants. A graduate of the Institute of Culinary Education (ICE), Einav interned at Daniel and was the executive chef of Danal in the East Village. In 2001, she founded and became the director of the culinary arts program at the Jewish Community Center in Manhattan. Between 2003 and 2008 she was a chef-instructor at ICE in the professional division, before joining Unilever as the corporate head chef for North America. In that role, Einav led a team of chefs in charge of innovation development, product rejuvenation, activation with costumers and consumers, and deployment of global projects. She was a speaker at TED@Unilever and competed on the Food Network show, Chopped. (Englewood Cliffs, NJ) @unilever CASEY GLEASON, MBA is vice president of food at sweetgreen. A native of Washington, DC, Casey got his first job in food at age 17 at a local bakery. After graduating from Georgetown University in 1999, he spent 12 years as a professional artisan baker. During that time he became interested in the issues affecting our food system and their impact on eaters, producers, and the environment as a whole. He earned an MBA and a master’s in supply chain management from the University of Maryland before joining sweetgreen in 2012. In his role at sweetgreen, he leads a team of people who are responsible for choosing what goes on their core and seasonal menus, where and how they source their ingredients, and the ethos that they use to guide those decisions. (Culver City, CA) LINE GORDON, PHD is the director and an associate professor at the Stockholm Resilience Centre at Stockholm University. Her interdisciplinary work is in the field of sustainability science, in which she focuses on how people are reshaping the biosphere through food production practices, and how this affects human well-being, societal development, and socio-ecological resilience. More specifically, Line has studied the role of freshwater for food production, and how large land use change affects rainfall and water availability, often in faraway places. Most of her field research has taken place in dryland sub-Saharan Africa, but she also works on a global scale with modeling of hydrology-land-atmosphere interactions. She has recently started to do research on food-health-sustainability interactions, with a particular interest in how gastronomy, and especially interactions between chefs and producers, can be a driving force for improved stewardship of food-producing landscapes and seascapes. She holds a doctoral degree in systems ecology from Stockholm University and did her post-doctoral research at the International Water Management Institute in Sri Lanka. Line has published more than 45 scientific papers on agriculture, water resources, ecosystem services, and resilience. She is on the board of directors of the EAT Foundation. (Stockholm, Sweden) @LineGordon



LIZ GROSSMAN has been a Chicago-based writer and editor for 15 years. She’s the managing editor of Plate magazine, a national, award-winning trade publication for the professional chef industry. In 2017, Liz attended and covered the Bocuse d'Or in Lyon and wrote a long-form feature on seeing Team USA bring home the gold for the first time in history, which won her a Jesse H. Neal Award. Liz is also the co-founder of food-themed live literary series and nonprofit organization, Between Bites. Her other live literary experience includes reading from her middle school diary on the Netflix series, The Mortified Guides. She’s participated as a volunteer in fundraising events with Meals on Wheels Chicago and Culinary Care and teaches the kid’s food writing workshop “How To Cook a Wolf” for 826Chi. Throughout her career, her freelance writing has appeared in Newsweek, Southwest Spirit, Robb Report, CNN Traveller, Veranda, Chicago magazine, The Henry Ford Magazine, and others. (Chicago, IL) LEIGH HABEGGER is executive director at Seafood Harvesters of America. She is a native North Carolinian and current DC resident where she serves as executive director for the Seafood Harvesters of America. Most recently, Leigh served as the senior manager of external affairs for Restore America’s Estuaries. In this role, she advocated for policies that conserve our nation’s estuaries and encourage the sustainable use of our natural resources. Previously, she worked as a lobbyist on fisheries and maritime policy, researched highly migratory species, and served as a Knauss Sea Grant Fellow for Congresswoman Chellie Pingree (ME-01) covering oceans, coastal, and fisheries issues. Leigh holds a masters of marine affairs from the University of Rhode Island and a BS in biology from UNC-Chapel Hill. (Washington, DC) CHAVANNE HANSON, MPH, RD joined Google in December 2018 as the food choice architecture and nutrition manager on the global food team. With cafes, teaching kitchens, and events that serve thousands of meals each day, the Google Food team works with a variety of partners and suppliers to deliver delicious, nutritious food and innovative experiences to fuel Google’s culture and future. Chavanne creatively leverages nutrition sciences programming, food choice architecture, behavioral sciences, and the development of well-being approaches to create meaningful user experiences for Googlers. Chavanne is actively involved with Google Food’s external partnerships – including Google’s Food Lab, the World Business Council for Sustainable Development's FReSH program, and Menus of Change – that aim to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. Before joining Google, Chavanne was the assistant vice president and senior public affairs manager of Nutrition, Health & Wellness at Nestlé SA, located in Vevey, Switzerland. Prior to joining Nestlé, Chavanne helped develop and implement a preventive cardiology program for University Hospitals in Cleveland, OH, and also worked in television as the associate producer for the Gathering Place television series, and nutrition communications consultant to Graham Kerr, the “Galloping Gourmet." Chavanne has taught nutrition at the Loretta Paganini School of Cooking, and Schoolcraft College in Michigan. She has also been involved with various publications, co-authoring My Personal Path to Wellness Journal, and conducting recipe testing and development for the Health Guaranteed Cookbook. Chavanne received her BS in dietetics from Baylor University and her MPH in human nutrition from the University of Michigan. (Mountain View, CA) PATRIK HELLSTRAND, an entrepreneurial executive with broad experience working with lifestyle and luxury companies, was most recently the CEO of Oath Pizza, a premium fast-casual restaurant brand based in Boston, MA, and is now CEO of by CHLOE. Having built



his career in hospitality, consulting, fitness, and food & beverage, Patrik has the unique advantage of being able to envision growth strategies and affect success by influencing his teams to mature beyond their traditional silos. As a leader, he cross-pollinates experiences from multiple industries and combines knowledge, expertise, and creativity to solve unpredictable, complex, and multi-dimensional challenges while maintaining his commitment to both revenue growth and customer-centricity. Patrik is also the founder and author of Thrive Wired (thrivewired.co), an original and curated content-driven site offering advice on tackling the challenges of excelling in a growing business while achieving a thriving life. Prior to his role at Oath, Patrik was the group vice president of operations at Equinox where he was responsible for improved revenues in ancillary businesses (personal training, spa, pilates, retail, food and beverage, and more) and where he spearheaded strategic acquisition integrations, partnerships, data science, and member experience projects. He was also among the first employees recruited by Revel Entertainment as vice president, hotel operations to launch the Revel Resort & Casino, following over two years as the founder of a data analytics and consulting agency that specialized in the hospitality industry. Collectively, Patrik’s breadth of experience across multiple people-centric verticals, his ability as a business leader, passion for food and guest experience, and his belief in the benefits of collaboration, data, and technology have given him a uniquely broad perspective, both in his roles as an entrepreneur working in early-stage businesses and in large-scale, established corporations. (New York, NY) @eatbychloe ERICA HOLLAND-TOLL joined Stanford Residential & Dining Enterprises (R&DE) in September 2015 as the executive chef of Schwab Executive Dining where she led the culinary team at the executive dining program rated #1 in the world for over eight years by the Financial Times. In 2016, she took over as executive chef at Arrillaga Family Dining Commons, and became the chair of the Menus of Change University Research Collaborative Chefs Committee. Under her chairmanship, the MCURC Chefs Committee developed the “Globally Inspired, Plant-Forward Recipes and Inspirations for Campus Menus and Dining,” a collection of plant-forward recipes that promote globally inspired cuisines, and support the education and research initiatives of the collaborative by bringing the culinary expertise and ensuring deliciousness is always at the center of MCURC initiatives. In 2017, she also became executive chef of Stanford Flavor Lab, R&DE Stanford Dining's new space where students and staff can be educated, expand their knowledge and enhance their food, beverage, and culinary literacy. Growing up in the small Northern California town of Arnold, Erica enjoyed the benefits of a mother who grew her own vegetables, made candies, cookies, preserves, and baked bread. Erica attended the University of Nevada, Las Vegas as a psychology major, but soon realized she spent all of her time cooking instead of studying. Erica has worked with such acclaimed chefs as Jan Birnbaum, Traci De Jardin, Laurent Gras, and Paul Arenstam, and served in a variety of culinary and operational roles throughout top restaurants in the San Francisco Bay Area, always focusing in seasonality and locality. When not working, Holland-Toll enjoys camping, hiking, mountain biking and making homemade jams and preserves. She lives in San Francisco with her husband and their son. (Stanford, CA) AFYA IBOMU is a holistic nutritionist, author, and the president of RBGFITCLUB.com, and has been plant-based since 1990. Afya is certified in holistic health and holds a bachelor’s degree in nutrition. Her fourth book, The Vegan Remix, was named one of the best vegan cookbooks of the year by Vegetarian Times magazine and her third book, The Vegan Soul Food Guide to the Galaxy, was nominated for an African American Literary Award for cookbook of the year. Afya is also

http://thrivewired.co/



the author of the Get Your Crochet On! pattern book series. Afya is a celebrity nutritionist, chef, and crochet designer working with hip hop artists such as Erykah Badu, Common, Dead Prez, and Talib Kweli. She is also the co-host of the RBG FIT CLUB Podcast and has been featured in The Source Magazine, The Black Girls Rock Book, The Feel Rich Movie, and more. Afya currently conducts cooking demos and classes, teaches nutrition workshops, and is an avid gardener and yogi. She lives in Atlanta with her husband, Stic of Dead Prez, and their two sons, Itwela and Nkosua. (Atlanta, GA) @afyaibomu @RBGFITCLUB JULIA JORDAN is the director of sustainability at Compass Group, whose team she joined in 2006 after working for Bon Appétit Management Company at Google. In 2008, Julia transitioned to Compass corporate, working with the Business Excellence team, which is responsible for identifying and implementing operational best practices across all Compass sectors. In her current role, Julia is responsible for overseeing the development and implementation of Compass Group North America’s sustainability platform as well as other sustainability initiatives and programs. Julia holds a BS degree in food management from Texas Christian University and a Culinary Arts degree from the California Culinary Academy in San Francisco. (Austin, TX) CATHY JÖRIN, MBA is director of The Food Business School (FBS) of The Culinary Institute of America (CIA), the CIA’s center for executive and graduate education, inaugurated in spring 2015. Under Cathy’s direction, the CIA and FBS recently launched the CIA’s first master’s degree and first online degree, the master of professional studies in food business. Cathy leads administration and operations for FBS, including curriculum execution, finance, human resources, and marketing, and she works closely with CIA Provost Mark Erickson with key responsibilities for the school’s strategic plan and partnership development. Cathy has enjoyed a long and rewarding career with the CIA, including as director of special projects and planning for the Strategic Initiatives Group, director of business analysis for continuing education, and as associate director of education at the CIA’s Greystone campus. Cathy’s prior experience includes serving as vice president of sales and marketing at The Perfect Puree of Napa Valley, and as a co-owner of a retail and wholesale bakery. Cathy earned her MBA at the University of San Francisco; she also holds bachelor of arts from the University of California, Irvine, and is a graduate of the culinary arts program of the California Culinary Academy. Cathy is currently a member of the board of directors of the San Francisco chapter of Les Dames d’Escoffier, chairing the membership committee, and she is a former member of the board of directors of Women Chefs & Restaurateurs (WCR) where she was chair of the business development committee, and chair of the WCR 2013 annual conference in San Francisco, celebrating WCR’s 20th anniversary. She is an active member in her community having served as a volunteer for several organizations. (Napa, CA) @foodbizschool MICHAEL KAUFMAN is a partner of Astor Group, a New York boutique M&A advisory and investment firm, where he focuses on assisting companies primarily in the restaurant and retail sectors with strategy and transactions to raise capital or to buy or sell companies or assets. A nationally recognized industry leader, Michael previously led Metromedia Restaurant Group (a $1.4 billion chain restaurant company), created and successfully exited a restaurant start-up, and innovated a restaurant brand for a luxury retailer. Michael is a visiting executive at the Harvard Business School where he co-developed a course, “Challenges and Opportunities in the Restaurant Industry.” He served as chairman of the board of the National Restaurant



Association, and is currently a director of the NRA, a trustee emeritus of The Culinary Institute of America and the NRA’s Educational Foundation, an executive advisor to Gryphon Investors (a San Francisco-based private equity firm), a director of Dessert Holdings LLC (a $300 million dessert manufacturer), a trustee of Northern Westchester Hospital, and chair of the Menus of Change Business Leadership Council. He also served on the boards of Benihana, Inc., Culinary Concepts by Jean-Georges, and the Chappaqua School Foundation (including as its president). The recipient of a number of industry awards, including the Golden Chain Award and the Cecil B. Day Ethics Award, and a recognized keynote speaker, Michael is a graduate of Harvard College and Harvard Law School. (Chappaqua, NY) BRIAN KAYWORK ’02 is the lecturing instructor of American Bounty Restaurant at The Culinary Institute of America. Brian’s curriculum involves topics ranging from operations, cost control, and management techniques to American culinary heritage and current events. After many years working shoulder-to-shoulder with the Hudson Valley’s farmers and artisans, he now uses his classroom and kitchen to highlight the variety that the Valley has to offer and advocate for deeper food connections on all levels. This can come in many forms: utilizing invasive species on the menu, highlighting sustainable practices, purchasing produce from small-scale farms, supporting student advocacy efforts, maintaining a seasonal menu that changes with the growing season, discussing food systems, and discussing the roles that hospitality professionals have within sustainability efforts. Brian is an active member of the faculty community at the CIA, serving on the Academic Technology and Facilities Committee, Faculty Search Committee, and Sustainability Committee, where he works with fellow colleagues to strengthen the CIA’s sustainability practices. (Hyde Park, NY) IAN KEITH ‘97 is the chef responsible for managing quality control and education on culinary excellence for Rutgers University Dining Services. Additionally, he is the chef for culinary development and instruction at the New Jersey Institute for Food, Nutrition, and Health. Ian’s most recent accolade was conceptualizing and launching Harvest, a plant-centric, sustainable café concept that is used as a platform for integrating culinary health and wellness into the dining program at Rutgers University division-wide. At Rutgers Dining Services as a whole, he is tasked with the evolution and advancement of principles and programs that foster and promote sustainability and health. At the Institute, Ian jointly designs menus and recipes for national research on digestive health and childhood development with the department of nutrition. He is a collaborator on experiments within the departments of plant biology and plant pathology on commercial niche crop viability within the State of New Jersey. In the university food science community, he is an authority and lectures frequently on quantity and experimental foods. A second-generation graduate of The Culinary Institute of America, Ian’s career path has taken him through cooking macrobiotic diets at the Ritz-Carlton Hotelier, directing operations for James Beard Award-winning restaurants, and establishing certification from the Northeast Organic Farming Association for small farms. He is also a member of the Menus of Change University Research Collaborative. (New Brunswick, NJ) @RutgersDining

ROBERT KLEIN is founder and CEO of Community Grains, an integrated, information-driven, whole-grain products company which focuses on nutrient-rich soils, advanced milling, transparency, and scientific analysis. With his wife Maggie, he is also co-owner of Oliveto in Oakland, CA, a farm-to-table restaurant which uses Italian-based culinary principles. Previous professional experience includes over 30 years of communications and marketing positions as



television producer, consultant, and executive. Prior to 1996, he was director of the Global Business Network-Media, where he created a new media division within that premiere business futures consulting firm, developing television projects using GBN editorial material, and consulting for several large media companies. He received a DuPont Columbia Award from the Columbia School of Journalism, several IRIS awards from the National Association of Television Program Executives, and received four Northern California Emmy awards. (Oakland, CA) JP KYRILLOS is a cofounder and chief revenue officer of Farmshelf overseeing sales, marketing, and field operations. JP has 20+ years of revenue generation and brand positioning experience. JP was the publisher of Food & Wine, The Daily Meal, and Travel + Leisure where he worked extensively with celebrity chefs, restaurateurs and hoteliers. (New York, NY) @jpkyrillos MIKE LEE is the founder of The Future Market, a futurist food lab that explores what our food system could look like in the next 5-25 years, through experiences and concept products. Mike is also co-founder of Alpha Food Labs, a food innovation company that helps companies create strategies and products that are better for people, planet, and profit. Mike’s experience in food design and innovation has covered a wide range over the past 13 years, including leading product development initiatives on the Innovation & New Ventures team at Chobani. Mike focused on building out their savory platform and drove food design from consumer insights, to ideation, to food and brand development, to business planning and production. Mike also founded the Studiofeast supperclub, a collective that uses food to design experiences that range from the artful, to the educational, to the hedonistic. Mike is a frequent speaker on food innovation and has been featured in many conferences and publications such as CNBC, Bloomberg, Fast Company, Natural Products Expo, The Fancy Food Show, The Culinary Institute of America, The National Restaurant Association, PSFK, and more. He also serves on the board of advisors for the Partnership for a Healthier America. Mike is the grandson and son of Chinese restaurant owners in Detroit and was raised in those kitchens. He was trained in business at the University of Michigan, and in design from the Parsons School of Design. He currently lives in Brooklyn, NY. (Brooklyn, NY) @thefuturemkt DENISE LOGA is a sustainability and climate expert with the thematic focus on “future food.” She co-founded two food-related companies in Berlin, Germany: Sustainable Food Academy (education-based) and beyond & Co GmbH (product-based), and is co-director of the renowned Founders Institute start up program in Zurich, Switzerland that focuses specifically on food. Denise is also a climate reality leader trained by Al Gore. She inspires and enables decision-makers to future-proof their company and organization within the existing fast-paced complexities of today’s (food) world. She meets and connects with innovative change makers worldwide since she is passionate about co-creating a values-based food economy that thrives on enhancing human wellbeing and planetary health. As a strategic policy consultant, project manager, and researcher, Denise previously worked for the United Nations, the International Institute for Environment and Development, and the WWF in the areas of climate policy and economic development. Denise holds a bachelor's degree in international business/East Asian management and a masters in development management from the London School of Economics and Political Sciences. (Berlin, Germany)



CRISTA MARTIN is the director for strategic initiatives and communications at Harvard University Dining Services (HUDS). Since joining HUDS in 1998, Crista has helped establish HUDS' full-service marketing and design center, providing all communications support for its 30-plus operations. Crista also spearheads HUDS Strategic Initiatives, guiding the planning and implementation of work in the areas of sustainability, food donation, business development and planning, customer service, and more. She is a member of Menu of Change University Research Collaborative, and was named a "Food Hero" by the City of Cambridge in 2015 for her work on HUDS' food donation program. (Cambridge, MA) MIGUEL ÁNGEL MARTÍNEZ-GONZÁLEZ, MD, MPH, PHD is professor and chair of the department of preventive medicine and public health at the University of Navarra Medical School in Spain. He is also the principal investigator of an Advanced Research Grant from the European Research Council funding the PREDIMEDPLUS trial (a large clinical trial assessing the effects of a Mediterranean diet on the primary prevention of cardiovascular disease). He is a chronic disease epidemiologist with more than 20 years of experience in the study of clinical, genetic, nutritional, and other lifestyle determinants of cardiovascular disease. Miguel is also the principal investigator of the SUN cohort study, and was the coordinator of the several centers included in the PREDIMED Network. He is one of the best known worldwide experts on the Mediterranean diet and has comprehensively studied the nutritional determinants of obesity in the Spanish population. (Pamplona, Spain) ANNE MCBRIDE, PHD is the newly appointed deputy director of the Barcelona-based Torribera Mediterranean Center, a joint initiative of the University of Barcelona and The Culinary Institute of America’s (CIA) recently launched to advance research and education around Mediterranean food, health, and culinary innovation. She also serves as program director for the annual Worlds of Flavor® International Conference & Festival and the Global Plant-Forward Culinary Summit (2019) at the CIA. She holds a doctorate degree in food studies from New York University, and focuses her research on the changing role of the chef in the 21st century. Anne has co-authored seven books and regularly writes on topics related to professional and experimental cooking for both academic and consumer audiences, including past contributions to Plate, New Worlder, Bake from Scratch, Roads & Kingdoms, Food Arts, Gastronomica, The Oxford Companion to Sugar and Sweets, Savoring Gotham, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is the director of the Experimental Cuisine Collective at NYU, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts. She also teaches in the food studies departments of NYU and the New School. A native of Switzerland, Anne is the chair of the James Beard Foundation Leadership Awards, and a past board member of the Association for the Study of Food and Society, New York Women’s Culinary Alliance, and Culinary Trust. She is a frequent presenter and moderator at academic and professional conferences around the world. (Barcelona, Spain) @annemcbride GINA MCCARTHY is director at Center for Climate, Health, and the Global Environment; Harvard T.H. Chan School of Public Health. (Cambridge, MA) JEHANGIR MEHTA ‘95 is the owner of three restaurants—Graffiti, Me & You, and Mehtaphor—and a catering company. Earlier in his career, Jehangir was a highly acclaimed pastry chef at some of New York City’s finest restaurants including Aix, Union Pacific, Mercer Kitchen,



Compass, and Jean-Georges. Author of the book, Mantra: The Rules of Indulgence (Harper Collins), he has been a participant in Food Network’s Next Iron Chef Redemption 2012, the runner-up at the Next Iron Chef 2009, and a guest on Martha Stewart Living. In his capacity as chef-ambassador for the National Foundation of Celiac Awareness, Jehangir tours the country to encourage more restaurants to offer gluten-free options. He also promotes the use of mushrooms in place of meat in fine dining, and he is the chef-ambassador of The Mushroom Council. His trademark style has been featured in not only traditional food magazines but also Vogue and The New Yorker. Ten years ago, Jehangir started Candy Camp, a fun-filled private cooking class for children to introduce them to healthy food and cooking. Since then, he has worked with Whole Foods Market in a nationwide children’s culinary program as well as other entities such as Scholastics, Children’s Museum of Manhattan, and at kids food festivals. He is an alumnus of The Culinary Institute of America in Hyde Park, NY, and holds a BA in sociology from the University of Mumbai. (New York, NY) @jehangir_mehta KRISTIE MIDDLETON is the author of MeatLess: Transform the Way You Eat and Live—One Meal at a Time. In her previous role as managing director of Farm Animal Protection at the Humane Society of the United States, Kristie built and led a team of foodservice professionals working with foodservice management corporations and institutions across the U.S. to help them incorporate more plant-based options into their menus. Kristie has partnered with the nation’s biggest school districts including Los Angeles, Detroit, and Boston, and major food companies to implement plant-based initiatives such as Meatless Monday. Her work has been covered by national media, including The Los Angeles Times, Civil Eats, San Francisco Chronicle, and Politico. (Oakland, CA) @kristimiddleton AMY MYRDAL MILLER, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. During her 20-year career in nutrition, Amy has worked for Fleishman Hillard, Dole Food Company, the California Walnut Commission, and most recently The Culinary Institute of America (CIA). Today, Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, commodity boards, restaurants, and national brands. She writes a monthly column for Produce Business magazine, and she is frequently interviewed by national print and online media for her perspectives on food, nutrition, and foodservice issues. Amy has been widely recognized for her nutrition leadership including being chosen to give the 53rd Lenna Frances Cooper Memorial Lecture at FNCE in 2015, and being honored with the Tufts University Friedman School of Nutrition Science & Policy 2014 Nutrition Impact award. In 2013, she received the California Dietetic Association Excellence in Research award. Amy has served in many volunteer leadership roles within the Academy of Nutrition and Dietetics, including serving as the 2010-2011 chair of the Food & Culinary Professionals DPG and 2016-2017 president of the California Academy of Nutrition and Dietetics. Amy received her BS in dietetics from the University of California, Davis and her MS in nutrition communication from Tufts University School of Nutrition Science and Policy. She completed her dietetic internship at the University of Minnesota Hospital and Clinics. A farmer’s daughter from North Dakota, today Amy and her husband, Scott Miller, live in Carmichael, California. (Carmichael, CA) @amymyrdalmiller For 35 years, CHRISS MONTALBANO has excelled both as a sales professional and passionate chef. Her culinary training began at home at age seven, with her grandparents and great



grandparents, New York City restaurateurs, specializing in Southern Italian cuisine. Her formal culinary training and education started at Andronico’s in Berkeley, CA, where she started as a butcher and was quickly promoted to executive sous chef. She furthered her culinary training by apprenticing for Max Schacher of Kenwood Restaurant in Sonoma, CA, and Dominique Serra - both of whom were formally trained by Master Chef Freddie Girardet at his self-named restaurant in Crissier, Switzerland. Her classic culinary training opened opportunities including her position as an executive chef at Sony Studios and then, at the County Seat in Prescott, AZ, where she was named Fourth Best Chef and Restaurant in that state. Although she will always be a chef at heart, she found her sales voice when she went to work for her restaurant-designer step-father and owner of Surfas Restaurant Supply in Los Angeles. From there she developed relationships with prestigious culinary schools, high-status restaurants and restaurant groups, and major hotels both nationally and internationally, including The Culinary Institute of America, the Institute of Culinary Education, the James Beard Foundation, Patina Restaurant Group, Hilton Hotels, Cipriani USA and Hong Kong, Daniel Boulud, Paul Kahan, Four Seasons Canada and Bahrain, Google, and SLS Hotels. In 2000, Chriss opted for a plant-based lifestyle and is now able to combine lifestyle and experience in her role as foodservice director for Daiya Foods. She has created a true culinary aspect to the plant-based realm where under her guidance her team focuses on all aspects of foodservice sales with a focus on helping chefs incorporate plant-based onto their menus. (Vancouver, Canada) @daiya AYR MUIR, MBA is the founder and CEO of Clover Food Lab, a nationally recognized restaurant company operating 12 restaurants in the greater Boston area. Clover seeks to help meat lovers become vegetable lovers. For the average American eating a meal without meat is the most dramatic step that can be taken to address global warming. Starting with a food truck in 2008, and opening his first restaurant in 2011, Ayr has built a passionate base of customers, 90% of whom are not vegetarian. Clover sources an unprecedented amount of its menu from regional suppliers and helps improve the health of its customers with nutritionally conscious options. Before Clover, Ayr worked at McKinsey and Company advising the CEOs and CMOs of the world’s top consumer and retail companies; prior to that he worked with Patagonia on marketing. Ayr holds an MBA from Harvard Business School and a bachelor of science and master of science from MIT. (Boston, MA) @cloverfoodlab SEAMUS MULLEN is a chef and author of Hero Food and Real Food Heals. (New York, NY) @seamusmullen BECKY MULLIGAN is the chief executive officer of The Little Beet, based in New York City. The Little Beet is a plant inspired, fast-casual concept that is committed to helping people live well. Currently, The Little Beet has nine locations, with restaurants 10-15 opening within the next six months. Prior to joining The Little Beet in November of 2018, Becky spent 16 years with Starbucks Coffee Company, where she held multiple leadership and operations positions including director of operations innovation and director of U.S. planning & prioritizing; she also led the operations innovation and implementation of Starbucks Mobile Order & Pay channel. Prior to Starbucks, Becky was with Kinko’s for 12 years where she worked in leadership and management, as well as corporate sales. (New York, NY) @littlebeet PAUL NEWNHAM currently heads up the SDG 2 Advocacy Hub, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global



campaigning and advocacy to achieve Sustainable Development Goal (SDG) 2. To this end, the Hub has worked with a community of 240+ chefs from 38 countries to create a Chefs’ Manifesto – a framework outlining how chefs can contribute to the SDGs. Paul has over 20 years experience in national and global roles with a focus on campaigning, youth mobilization, advocacy, marketing, and communication. As a dynamic and strategic innovator, Paul brings teams together to achieve planned objectives. Through inspirational and evocative leadership, Paul is able to enthuse and motivate others, achieving goals beyond expectation. (London, UK) @paulnewnham SAM OCHES is the award-winning editorial director of Food News Media, publisher of QSR and FSR magazines. A graduate of the E.W. Scripps School of Journalism at Ohio University in Athens, OH, Sam previously served as editor in chief of Southeast Ohio magazine and as managing editor of QSR. During Sam’s tenure as editor, QSR has been recognized as a Gold Eddie Award winner by Folio and as “Magazine of the Year” by the Azbee Awards, which honor excellence in business journalism. He’s a past president of the International Foodservice Editorial Council (IFEC), a past board member with the American Society of Business Publication Editors (ASBPE), and current board member with the ASBPE Foundation. His foodservice insights have been shared in national media outlets such as the New York Times, USA Today, National Public Radio, and CNBC. He lives in Durham, NC, with his wife and two kids. (Chapel Hill, NC) @SamQSR MARC OSHIMA, MBA is board co-chair of Chefs Collaborative, a 25 year old non-profit improving our sustainable food systems, as well as co-founder and chief marketing officer of AeroFarms, a leading clean-technology company that builds and operates indoor vertical farms around the world, enabling local production and transforming agriculture. An award-winning marketer with an extensive background in retail, branding, and media, Marc is also passionate about increasing access to healthy food and has led the marketing for major food retailers. Marc has been recognized by Eating Well magazine as one of the 2018 American Food Heroes. With his BA from Columbia College and MBA from Columbia Business School, Marc is also a member of the United Fresh Produce Marketing & Merchandising Council. (Newark, NY) @ChefsCollab JOHAN ROCKSTRÖM is director of the Potsdam Institute for Climate Impact Research. (Potsdam, Germany) @PIK_Climate JUSTIN SCHWARTZ grew up in upstate New York, surrounded by farms and forests. He became a self-proclaimed vegetarian at the age of eight in a house full of meat eaters. He taught himself how to cook out of necessity and remained a strict vegetarian for 15 years. He incorporated meat back into his diet 12 years ago, but still believes that a plant-forward diet is the key to a long and healthy life. One of Justin’s first jobs was in Northern California at the Heartwood Institute, an intentional community and residential school focused on the healing arts and whole food nutrition. He worked as head chef and kitchen manager, executing three vegetarian meals a day for 100 people, 365 days a year. He stayed at Heartwood for five years and earned certifications in holistic health and whole foods nutrition. After Heartwood he worked at an herbal apothecary in Berkeley, then moved to Hawaii where he worked as a private chef with Pure Kauai, a high-end luxury vacation company. Justin currently resides in New York City,

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where he is co-founder of Mulberry & Vine, a healthy fast casual with five locations. (New York, NY) @mulberryandvine IRIS SHAI, RD, PHD, chair of the Cathedra of Epidemiology named by Dr. Herman Kessel, is a professor of nutrition and epidemiology at Ben-Gurion University in the field of nutrition and chronic diseases; a visiting scientist at Harvard T.H. Chan School of Public Health; and a member in the Government Health Ministry Committee for healthy nutrition regulations in Israel. Today, her focuses are long-term, large scale, comprehensive dietary randomized controlled trials (RCTs), performed in standard drug trials and long-term cohorts. Following her Fulbright fellowship at the Harvard School of Public Health, where she focused on traditional and non-traditional biomarkers for CVD, she led, along with her international research team, the two year Dietary Intervention Randomized Controlled Trial (DIRECT) and four year follow-up, comparing the effects of dietary strategies on cardiometabolic risk and plaque regression. In her next trial (CASCADE) she addressed the two year effect of moderate alcohol in Type 2 diabetes and her recent whole-body MRI trial (CENTRAL) focused on dynamic of human specific fat depots and fuel metabolism across dietary strategies. Currently, she runs the DIRECT PLUS trial, which explores the effect of green Med diet, specifically fortified with enriched polyphenols aquatic plant, on the gut-fat-brain axis. (Beersheba, Israel) MICHAEL SPERLING, PHD is vice president of academic affairs at The Culinary Institute of America (CIA). In this role, he is responsible for providing leadership in academic administration and faculty management, principally concerning strategy, implementation, and assessment of a coherent and dynamic curriculum. Michael joined the CIA administration in 2012 after serving five years as provost and vice president for academic affairs at Mercy College in Dobbs Ferry, NY. During his academic career, he was also provost and dean of faculty at Manhattanville College; vice provost for global learning, assistant provost for educational technology, interim dean and psychology department chair at Fairleigh Dickinson University; and an American Council on Education Fellow at Baruch College. His collegiate faculty experience includes serving as a professor in psychology at Mercy, Manhattanville, and Fairleigh Dickinson, and as a visiting fellow of psychology in psychiatry at Cornell University Medical College. The co-author of two books, Psychodynamic Practice in a Managed Care Environment (Guilford Press, 2000) and Attachment in Adults: Clinical and Developmental Perspectives (Guilford Press, 1994), Michael has also written chapters for several other psychology books and his work on psychodynamics, attachment, and love relations has appeared in numerous peer-reviewed journals. Michael earned both his doctor of philosophy and master of science degrees in clinical psychology from the University of Massachusetts at Amherst and his bachelor of arts in psychology from the University of Pennsylvania. He is a member of the American Psychological Association and the American Council on Education's Council of Fellows, and is vice chair of the board of One to World, a non-profit organization providing enrichment programming to Fulbright scholars and international students in the New York metropolitan region. (Hyde Park, NY) @CIACulinary BILL STOUFER is COO of Ardent Mills. In March 2013, ConAgra Foods, Cargill, and CHS announced that the three companies had come together to form an independent joint venture--Ardent Mills, a new premier flour milling company. At that time, Bill Stoufer was named chief operating officer and chief integration officer. On May 29, 2014, Ardent Mills marked its first day supported by 40 flour mills, three bakery-mix facilities and a specialty bakery, all located in



the U.S., Canada, and Puerto Rico. Bill formerly served as president, ConAgra Mills. As senior executive officer for the mills business, Bill had oversight of both milling operations for the domestic mills as well as Molinos de Puerto Rico, ConAgra Mills’ Puerto Rican milling operations. In his 20+ years with ConAgra Mills, Bill served as a leader within several functions, including supply chain, sales, and transportation & logistics. Bill also implemented project management within ConAgra Mills to drive accountability and speed to market for innovative new products or services, and was responsible for driving sustainable change in business operations and processes which maximized value for ConAgra Foods’ shareholders. Bill holds a bachelor of science degree in transportation & logistics from Iowa State University. Bill currently resides in Denver, CO with his wife, Gina, and children, Mason and Riley. In his free time, you’ll find Bill enjoying time with family or a round of golf. (Denver, CO) @ArdentMills RACHEL SYLVAN, MBA is director of corporate social responsibility for Sodexo. She has 20 years of experience as an enterprise-level sustainability leader integrating sustainability into core business culture, business models, and functions across large complex organizations. In her current role, Rachel builds and manages strategic external relationships and partnerships to advance environmental sustainability, wellness, women’s empowerment, and Sodexo’s long-term business goals. She facilitates sustainability and corporate responsibility initiatives with all the major parts of the enterprise, including supply management, sales, marketing, operations, and communications. She led a five-year award-winning program to promote well-being in schools, universities, corporate workplaces, and hospitals in collaboration with the Partnership for a Healthier America. Rachel represents Sodexo on advisory committees for the Better Buying Lab, Business Action for Women, and Menus of Change, and she sits on the board of directors for the Green Bronx Machine. She earned her MBA from the University of Michigan with a focus on sustainable business strategy and currently lives in a green building in the Washington, DC region. (Washington, DC) @sodexoUSA RAFI TAHERIAN ’95 is associate vice president for Yale Hospitality. Rafi believes that campus dining operations can be a testing ground for positive and pragmatic change. He has forged collaborative partnerships within Yale University and in the food industry that have created a benchmark reputation in dining services for one of the most prominent institutions of higher learning. Since 2008, he has guided the continued development of Yale Hospitality’s sustainability initiatives and robust culinary concepts by merging principles of a healthy, plant-based Mediterranean diet with an operational approach that promotes regionally-based and sustainable food systems. Yale Hospitality serves more than 15,000 meals per day with a staff of 840. Rafi’s organization is comprised of three operational divisions with shared business and administrative support and an annual budget of $55 million. Before joining Yale, Rafi was the executive director of dining at Stanford University. Prior, he held various management positions in the hospitality industry. As an undergraduate, he studied architecture at Università Iuav di Venezia in Italy and later earned a hospitality degree at The Culinary Institute of America in Hyde Park, NY. Rafi has received numerous awards for his vision and leadership, including the Food Service Director of the Year award in 2013, the Illuminating Excellence and Leadership award from Premier (one of the industry’s largest procurement organizations) in 2014, and Yale University’s Seton Elm-Ivy Award in 2016. That year, Rafi was also awarded both the Silver and the Gold Plate Awards by the International Foodservice Manufacturers Association (IFMA). (New Haven, CT)



NAAMA TAMIR was born and raised in the city of Rehovot in Israel, and moved to New York in 2000 after her mandatory Israeli Defense Force service. Naama studied philosophy and psychology at Hunter College while moonlighting in the hospitality industry. In 2011, along with her brother-partner Assaf Tamir, they opened Lighthouse, a socially and environmentally progressive restaurant. In August 2016 they opened their second location, Lighthouse Outpost. Naama is a producer for the Umami Food and Art Festival, chair of sustainability practices and green initiatives for BaBar, and contributor to the No Free Lunch sustainability platform. Naama also consults for the Fair Kitchens Initiative, and contributes to the James Beard Foundation Impact Program. (Brooklyn, NY) @lighthouseBK PIERRE THIAM is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the executive chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the signature chef of the 5-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company, Yolele Foods, advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolele Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Pierre’s cooking style is at once modern and eclectic, rooted in the rich culinary traditions of West Africa. His first cookbook, Yolele! Recipes From the Heart of Senegal was published in 2009, was a finalist of the Julia Child Cookbook Award and received the Prix du Jury at the Gourmand Award in Paris. His second cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl, was a finalist of the James Beard Award for Best International Cookbook in 2016. Pierre has cooked for the King of Morocco, French President Emmanuel Macron, and former UN Secretary General Ban Ki Moon. Through his advocacy and many media appearances (including CNN’s Parts Unknown with Anthony Bourdain, Food Network’s Iron Chef, and the BBC Food Programme), he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times. Pierre sits on the board of directors of IDEO.org. (Brooklyn, NY) @chefpierrethiam KEN TOONG has been the executive director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past 10 years. The AE umbrella includes UMass Dining (Residential and Retail), Conference Services, Campus Center, UMass Hotel, UMass Store, UMass Club Boston, and UMass Trademark and Licensing Administration. UMass Dining is the nation’s largest campus dining operation with over 23,000 students on various meal plans, serving over 50,000 meals daily and generating $125 million in annual revenue. Ken is a visionary for foodservice sustainability and health & wellness, and a big believer that a great dining program can assist the university to attract top students and enrich campus life while contributing to the financial well-being of the university. UMass Dining was the first large public university to serve sustainable seafood, grass-fed beef, 100% “no antibiotics ever” chicken, and cage free eggs in all of their retail and residential operations. UMass Dining has received many national awards and recognition for its innovative and quality programs, such as the White House Campus Champions of Change Award 2012, Global Restaurant Award in Sustainability 2016, and the number one ranking for Best Campus Food in the nation from the Princeton Review three years in a row. In 2012, Food Service Director magazine named Ken Toong to its inaugural list of the “20 Most Influential” people having an impact on the non-commercial foodservice industry. In 2013, the International Foodservice Manufacturers Association (IFMA) awarded



Ken, as one of the recipients of the Silver Plate Awards. Ken is a member of the Menus of Change Business Leadership Council, and a trustee of National Association of College & University Food Services (NACUFS). (Amherst, MA) SCOTT UEHLEIN ’85 is vice president of product innovation and development for Sonic Drive-In, based at the Oklahoma City national headquarters. He oversees the Sonic team of culinary experts, managing the development of innovative menu items—a role to which he brings over three decades of experience in the restaurant industry. Previously, Scott served as vice president of food and beverage at the renowned Canyon Ranch Resorts based in Tucson, AZ. Prior to Canyon Ranch Resorts, he was corporate chef at ILX Resorts, now a wholly owned division of Diamond Resorts International, where he was responsible for all menu development and implementation. He serves as a member of the Menus of Change Business Leadership Council, the national advisory board for the culinary mentoring program Careers Through Culinary Arts Program, as well as the advisory board for the Lake Nona Institute’s annual health innovation conference, the Lake Nona Impact Forum. Scott received his degree from The Culinary Institute of America and did additional studies at The School for American Chefs, at Beringer Vineyards in California. (Edmond, OK)

GERARD VIVERITO is associate professor of culinary arts at The Culinary Institute of America, where he teaches the Seafood Identification & Fabrication class. In addition he is the director of culinary education for PassionFish, a non-profit organization dedicated to teaching and promoting environmentally sound alternatives to endangered seafood species. He travels around the world educating, consulting, and demonstrating cooking using sustainable seafood products to ensure fish for our future. Gerard spent many years as an executive chef in San Diego, CA, the Virgin Islands, and in Spain, France, and Italy. He is very active in the community of local farmers and his commitment to sustainable food practices extends to his role as the director of his true food based catering company, Gerard’s Catering. In addition, Gerard has dedicated a large part of his career to what he terms “functional cooking”, where he adds nutritional ingredients to dishes to gain healthful results. He is well known for his ability to lower the glycemic index value of food, and to add omega fatty acids and whole proteins to dishes without compromising the texture or taste. He appears regularly on radio and television programs demonstrating this as well as consulting with clients on their dietary needs. (Hyde Park, NY) @CIACulinary

SABINA VYAS, MPH is the director of strategic partnerships at the Plant Based Foods Association where she leads their food service and partnership initiatives. She is committed to improving population health by increasing access and availability of plant-based foods. She has worked for the U.S. Centers for Disease Control and Prevention, as well as at Kaiser Permanente. Her roles have spanned from working with patients to providing training and technical assistance for chronic disease prevention in communities. Sabina is now focused on impacting systems change through the promotion of plant-based foods in food service. She is particularly passionate about helping vulnerable populations and improving our food system. Sabina received her master of public health degree from the University of Southern California, and she is certified in plant based nutrition by the T. Colin Campbell Center for Nutrition Studies. (San Francisco, CA) @growplantbased DEREK WAGNER, owner/chef/operator of both Nicks on Broadway (2002) and Nicks on Westminster (2019), has been an advocate for good food, community, and consciousness for



almost two decades. Derek has been nominated for The James Beard Rising Star Award twice, been featured on TV’s Food Network and BBC America, written about in Food & Wine, Esquire, GQ, Playboy, Travel & Leisure, Clean Eating Magazine, The New York Times, The Boston Globe, and The London Independent, to name a few. Nicks has been named “One of the World’s Best Restaurants” by Fodor’s International Travel Guide. Derek has also contributed to several books including Harvest to Heat, The Chefs Collaborative Cookbook, Eat Shop and several local Rhode Island cooking and restaurant books. In February 2014, he took his message all the way to Congress, where he advocated for small and responsible fisheries. In 2014, he won the StarChefs.com Coastal New England Sustainability Award. Derek is board co-chair of Chefs Collaborative and is the only chef on the board of the Rhode Island Seafood and Marketing Collaborative. (Providence, RI) ZAK WESTON leads foodservice strategy and outreach at the Good Food Institute, advising some of the world’s largest food companies, restaurants, and retailers on business opportunities in the rapidly evolving fields of plant-based and cell-based meat, eggs, and dairy. Zak works with leading foodservice operators and restaurant chains to help increase the quality and quantity of their plant-based dishes by leveraging insights from the latest market and consumer research. He also consults on marketing and menu positioning best practices for plant-based offerings. An active member of the Effective Altruism community, Zak holds a BA in business management from Cedarville University, and joined GFI after several years of experience in sales and working with startups. (Lansing, MI) WALTER WILLETT, MD, DRPH is professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health (HSPH) and professor of medicine at Harvard Medical School in Boston, MA. He served as chair of the department of nutrition at HSPH for 25 years. Walter was born in Hart, MI, and grew up in Madison, WI, studied food science at Michigan State University, and graduated from the University of Michigan Medical School before obtaining a doctorate in public health from HSPH. Walter has focused much of his work over the last 35 years on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments are providing the most detailed information on the long-term health consequences of food choices. Walter has published over 1,800 articles, primarily on lifestyle risk factors for heart disease and cancer, and has written the textbook, Nutritional Epidemiology, published by Oxford University Press. He also has four books for the general public, Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating, just recently revised and released; Eat, Drink, and Weigh Less, co-authored with Mollie Katzen; The Fertility Diet, co-authored with Jorge Chavarro and Pat Skerrett; and Thinfluence, co-authored with Malissa Wood and Dan Childs. Walter is among the top three most cited persons in all areas of science. He is a member of the National Academy of Medicine and the recipient of many national and international awards for his research. (Boston, MA) @HarvardChanSPH ROSS WILSON, MBA, EDD, is the executive director of the Shah Family Foundation supporting education, health care, and community in Boston. Ross previously served as deputy superintendent and chief of staff for the Boston Public Schools (BPS). He has also served in a variety of roles in BPS including assistant superintendent for human capital, principal,



kindergarten teacher, literacy specialist, and teacher of students with disabilities. Ross holds bachelors degrees in special education, elementary education, and psychology, and a masters degree in educational psychology from Marist College; a masters degree in education leadership from the University of Massachusetts Boston; a doctorate in educational leadership from Boston College, and is an alumnus of Harvard Business School. Ross and his wife, Lesia, live in Charlestown and are the proud parents of three boys who attend the Boston Public Schools. (Boston, MA) MARGO WOOTAN, DSC was named one of the Most Innovative Women in Food and Drink by Fortune magazine and recognized by Harvard School of Public Health for her leadership in public policy. She is the vice president for nutrition at the Center for Science in the Public Interest (CSPI), named as the top ranked nonprofit for national childhood nutrition/health. Margo received her BS in nutrition from Cornell University and her doctorate in nutrition from Harvard University’s School of Public Health. Margo has coordinated and led efforts to require calorie labeling at fast food and other chain restaurants, require trans-fat labeling on packaged foods, improve school foods, reduce junk-food marketing aimed at children, and expand nutrition and physical activity programs at CDC. She co-founded and has led both the National Alliance for Nutrition and Activity (NANA) and the Food Marketing Workgroup. Margo is a powerful voice shaping the national nutrition debate. She is quoted regularly in the nation’s major media and appeared in the movies Super Size Me and Fed Up. (Washington, DC) @MargoWootan



SPONSOR COMPANY BIOGRAPHIES American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors and the foodservice industry. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of real eggs. To assist food companies, AEB develops resource materials and makes egg experts available to answer technical questions. Visit aeb.org for more information, formulation tips and assistance and functional egg background. Aramark delivers experiences that enrich and nourish people’s lives through innovative services in food, facilities management, and uniforms. United by a passion to serve, our 270,000 employees make a meaningful difference each day for millions of people in 19 countries around the world. Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Connect with us on Facebook and Twitter or learn more at aramark.com. Barilla has been dedicated to delivering the highest-quality pasta since 1877, which has made us a favorite of foodservice chefs and the #1 national brand in the US. Sustainability and social responsibility guide our business strategies, and our mission is to help people live better, longer, in a healthier environment. This year we launched Barilla Legume, a new line of single-ingredient pastas made from chickpea or lentil flour for plant-based protein in a familiar pasta form. In 2009, the Barilla Center for Food and Nutrition (BCFN) was founded with the aim of analyzing the major issues related to food and nutrition around the world, to encourage the debate concerning them and propose concrete solutions. The BCFN focuses on four broad topics: Food for Sustainable Growth, Food for Health, Food for All, and Food for Culture. barillafs.com At Basic American Foods we believe that kitchens and dining rooms should be filled with food people love to make and love to eat. Our line of scratch-quality, plant-based foods and plant proteins are delicious, easy to prepare and easy on the budget. baffoodservice.com Clemens Food Group, for more than 120 years, has been the partner of choice for quality pork products, including Farm Promise® No Antibiotics Ever, ethically raised, vegetarian fed pork. Clemens Food Group is vertically coordinated - farms, food production, transport – and their local, often multi-generational, family farms provide continual access to a fresh supply of no antibiotics ever pork while ensuring a higher standard of animal care, quality and sustainability. Their Farm Promise® pigs are born, raised and harvested in the USA and never administered any growth promotants, hormones or antibiotics—ever. As a sixth generation American, family-owned company Clemens Food Group approaches everything they do with a greater sense of purpose and a stronger dedication to creating value for their partners. For more information, go to clemensfoodservice.com. Compass Group is the foodservice company you’ve never heard of that’s quietly changing how you eat in ways that are better for your health and the planet. Based in Charlotte, NC, Compass Group North America is the leading foodservice and support services company. Compass

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Group USA has been recognized by Forbes as a Best Employer for Diversity for 2018. With over 550,000 associates worldwide, its parent company, UK-based Compass Group PLC, has been named in the Forbes Global 2000 – World’s Best Employer list for 2017. compass-usa.com CSSI Marketing + Culinary is a unique full-service foodservice agency that blends robust culinary expertise with strategic marketing services and experienced research and insight capabilities. We collaborate with global food manufacturers to help uncover pathways for growth and work directly with the top national restaurant brands to deliver successful menu strategy and innovation support. As part of the Marlin Network of Agencies, CSSI Marketing + Culinary is proud of our legacy of innovating daily for our customers. cssiculinary.com Daiya Foods’ revolutionary dairy-alternative products are made from 100% plant-based, sustainable ingredients and provide the same melt, stretch, texture and functionality of dairy-based cheeses. Daiya Foods’ products are free of soy, dairy, casein, tree-nuts and gluten. Our products include: shredded cheeses, slices, spreads, gluten free pizzas and a new line of gluten and dairy free cheesecakes. For more information, visit daiyafoods.com Danone North America offers a large array of brands that you know and love, including International Delight®, Dannon®, OIKOS®, Light & Fit®, Silk®, Horizon® Organic, SToK® Cold Brew Coffee, and many more. Our mission is to “Bring Health Through Food to as Many People as Possible.” We are working to drive a food revolution, focused on greater well-being. We do so by partnering with all of our stakeholders – from our valued customers to our farmer partners and suppliers – to design, produce, market, and consume food in new, healthier and more sustainable ways. Danone North America is now the largest Certified B Corporation in the world, which means we use business as a force for good. The way it comes to life is that we balance our financial interests with the social and environmental benefits we want to create for people, their communities, and our planet. We believe that every time we eat and drink, we vote for the world we want to live in. danonenorthamerica.com Dole Packaged Foods offers quality and convenience with one goal in mind—Growing Menu Possibilities, Year-Round. With a portfolio that includes such items as IQF frozen fruit, Chef-Ready Cuts, Frozen Fruit Purées, shelf-stable pouches, cans and Fruit Bowls®, Dole helps chefs deliver irresistible flavor to every daypart and menu need. dolefoodservice.com Driscoll’s is the world’s largest distributor of fresh strawberries, blueberries, raspberries and blackberries. We are a fourth generation, family owned and operated company and use 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. To learn more visit driscolls.com Environmental Defense Fund is a leading international nonprofit organization, creates transformational solutions to the most serious environmental problems. EDF links science, economics, law and innovative private-sector partnerships. The organization’s oceans program aims to create thriving, resilient oceans in our lifetimes that provide more fish in the water, more food on the plate and more prosperous fishing communities. edf.org

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Food News Media, publisher of FSR and QSR magazines, offers a full suite of media products to help operators and marketers connect with the entire $600 billion–plus U.S. restaurant industry. Over the past two decades, Journalistic, Inc., and its Food News Media operating unit have built a reputation for thought leadership and reporting on trends in dining for the American consumer. FoodNewsMedia.com The Food Program at Google supports Google’s culture by creating engaging and inspiring food experiences that provide fuel for big, innovative thinking and collaboration among employees. With over 1000 MicroKitchens and over 200 cafes worldwide, we believe that by creating exceptional food experiences and providing the tools and information needed to support Googlers in being at their best, they will also be happier, healthier, more productive and more creative. Gordon Food Service is the largest privately-held, family-managed foodservice distributor in North America. We deliver uncompromising quality and heartfelt service to customers in the U.S. and Canada. We partner with foodservice operators across industries to help create food experiences that their customers will choose, enjoy and remember. Learn more: gfs.com. Griffith Foods is a product development partner specializing in food ingredients, guided by our purpose, We Blend Care & Creativity to Nourish the World. Through true collaboration, we help our customers around the world create food that consumers love in ways that respect and sustain the planet. As a family business, we’ve valued people above all else for 100 years. We’re renowned for true, committed, can-do collaboration. Griffith people care. And that’s why we’re so successful at helping our customers create better products—and a better, more sustainable world. griffithfoods.com Hinoman helps meet the soaring global demand for sustainably produced, nutrient-rich food with Mankai®, a wholesome novel leaf vegetable cultivated with breakthrough technology. Our non-GMO plant-breeding technology allowed us to maximize the potential of this tiny green super vegetable. Mankai can add plant protein and other nutrients to breads, pasta, sauces, smoothies, soups, and more. Learn more at eatmankai.com Since 1933, the Illy family has been delivering on its mission to offer the greatest coffee to the world by perfecting one blend of 9 Arabica origins. Today, the company transports its legacy of expertise and innovation serving over 7 million cups of illy daily throughout the world in more than 140 countries and in over 100,000 of the world’s finest restaurants and cafés. illy.com Improved Nature founders came together to meet the challenge to feed an ever-growing world quality protein by providing superior performing plant protein products. We have developed an innovative and unique technology that not only provides the texture, but also the mouthfeel of meat simply from plant protein. This allows Improved Nature to produce the most sustainable source of good tasting, quality protein products. Currently, we have 3 Child Nutrition approved products for K-12 feeding and are launching many products into the food service market. Improved Nature offers you delicious, sustainable, high quality plant-based protein products for this growing market. improvednature.com



Kingman Ink Graphic Recording combines artistry and expert listening skills to produce visual notes from your ideas. Kelly Kingman and her extended team deliver an effective, exciting way for audiences to engage with presentations. They provide a graphic summary that’s made for sharing and sparks conversations long after an event. kingmanink.com Land O’Lakes is a farmer owned co-op committed to creating better livelihoods, being good stewards of our natural resources and building strong communities. Our performance dairy products deliver in your kitchen and on every single plate to help you bring people together. Land O’Lakes Foodservice – All Together Better™ landolakesfoodservice.com Lentils.org is working to increase the awareness and consumption of delicious and nutritious lentils in North America. High in protein and fibre, lentils are an economical and sustainable source of plant-based protein. Lentils are a key component to strategies looking to lower the environmental impact of food production. Cooking with lentils is the way to satisfy the growing interest in healthy and crave-able plant protein options, while also solving operational needs for cost-efficient and sustainable menu solutions. For more information, recipe ideas, or to learn how to partner with us please visit Lentils.org/Foodservice Misionero specializes in Organic Specialty Salads; Washed and Trimmed Lettuces; and Bagged Vegetables. We love satisfying, good for you food and are always looking for new ways to combine fresh vegetables and the best of modern, exciting taste profiles. Misionero is in continuous pursuit to bring fresh veggies and convenience to consumers plates. misionero.com MorningStar Farms® is the #1 plant-based protein brand3 and has been creating good-for-you, better-for-the-planet veggie foods for more than 40 years. MorningStar Farms® inspires people to live well by making the most accessible plant-based protein on the planet. MorningStar Farms® is a premium brand in The Kellogg Company portfolio. Kellogg’s has long been committed to doing what’s right for the environment and society. We are working on multiple fronts to further reduce our greenhouse gas (GHG) emissions and waste, as well as the energy and water we use. In doing so, we are also helping protect the long-term availability of the ingredients we use in our foods and the livelihoods of the people who grow them. To learn more visit: crreport.kelloggcompany.com/conserving-natural-resources. For more information on MorningStar Farms® and our full plant-based product line, visit kelloggsspecialtychannels.com/Home/VeggieFoods 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. As part of their fresh mushroom promotion, the Council has developed the concept of The Blend, which combines ground meat with finely diced or chopped mushrooms to create iconic foods like burgers and meatballs that are more flavorful, nutritious and sustainable. By adding mushrooms to items like burgers, operators can reduce calories, fat, sodium and costs while adding natural antioxidants and essential vitamins and minerals. Go to blenditarian.com for more information, fresh mushroom ideas, recipes and The Blend. The National Honey Board (NHB) is an industry-funded agriculture promotion group that works to educate consumers and food industry professionals about the benefits and uses for

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honey and honey products through research, marketing and promotional programs. For more honey information and inspiration, visit the NHB’s website at honey.com. Nestlé Professional is dedicated to being an inspiring growth partner that delivers creative, branded food and beverage solutions, enabling foodservice operators to delight their consumers. From Minor’s®, Stouffer’s®, Chef-Mate®, and Trio® on-trend culinary items to innovative beverage systems under Nescafe®, Nestlé Vitality®, and Coffee-Mate® brands, Nestlé Professional meets the needs of foodservice operators while satisfying the tastes of the out-of-home consumer. Nestlé Professional is part of Nestlé S.A. in Vevey, Switzerland – the world’s largest food company – with sales of over $98 billion. For more foodservice product news and information, visit nestleprofessional.com. New Wave Foods® - Shellfish, evolved.™ New Wave Foods is a disruptor in the seafood business. The Company’s first product, plant-based shrimp, has the bite, texture, and taste of real shrimp. New Wave Shrimp™ is interchangeable with real shrimp, and performs in every recipe and food service application exactly as real shrimp does. Delicious. Versatile. Sustainable. Game-changing. newwavefoods.com The Northern Canola Growers (based in North Dakota) represent 95% of the canola grown in the US today. Canola oil is the perfect oil for all of your health and culinary needs with it being the lowest in saturated fat of all oils on the market. Canola oil has an excellent fatty acid profile, 11% omega 3’s, high monounsaturated fat, and a high smoke point. With only 7% saturated fat it has half the saturated fat of olive oil! Canola oil is mild and light and lets the flavors of the other ingredients shine through…canola oil is also trans fat and cholesterol free, which makes it very easy and affordable to meet the trans free mandates in the US! To find out more about canola oil, its FDA Qualified Health Claim and fun recipes go to northerncanola.com Olive Oils from Spain is the promotional brand of The Spanish Olive Oil Interprofessional, which is a non-profit organization established by the entities representing the different operators in the olive oil industry (olive growers, cooperatives, factories, bottlers, and exporters), with the aim of serving as an industry improvement tool. We work to ensure that the greatest number of consumers around the world appreciate the quality of our oils, a quality that is linked to their origin in Spain. We drive and lead R&D programs with the aim of promoting innovation in the areas related to olive oil: sustainability, biodiversity, growth, processing, consumption, and, of course, health. Learn more at oliveoilsfromspain.org Oumph! is short for what we are all about: creating energetic people! That is what Oumph! does, both physically and creatively. The Oumph! team at Future Foods has attracted a lot of interesting people, but the driving force behind it is renowned Swedish chef Anders “The Duck” Linden. The world population is nearing 10 billion people and we need to find new ways to energize without compromising on taste, texture or environmental impact. We believe that Oumph! is a huge step in the right direction. oumph.us Potatoes USA is the marketing organization for the 2,500 commercial potato growers operating in the United States. We promote five main potato products: fresh table-stock potatoes, fresh chipping potatoes, seed potatoes, frozen potato products and dehydrated potato products.

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We do not directly sell potatoes and potato products. We offer services that help our customers all around the world increase demand for potatoes. Potatoes USA has invested heavily in marketing and product management research to bring you information that grows your business. potatoesusa.com For over 35 years, Pulmuone Foods has been a leading provider of wholesome food products in a range of categories from conventional water-packed and ready-to-serve pre-marinated and pre-baked tofu to authentic Asian-inspired foods such as vegan dumplings, vegan kimchi, noodle bowls, low-carb noodles, wraps and more. At “Global Plant-Forward Culinary Summit” Pulmuone is featuring Nasoya’s, one of its leading brands, ready-to-eat tofu crumbles and bulk super firm high protein (sprouted) vacuum-packed tofu. Pulmuone believes in creating great-tasting, healthy, and convenient meals and snacks for every eating occasion. Product offerings include Tofu, TofuBaked, Vegan Kimchi, Vegan Dumplings, Asian-Style Wraps and low calorie/low carb Pasta Zero shirataki noodles. Learn more at Pulmuonefoodsusa.com, Nasoya.com, and Be a Fan on Facebook, Instagram or Twitter! nasoya.com pulmuonefoodsusa.com Range Meats – Patagonian Grass Fed, founded in 2017, was born of a desire to bring to you a truly exceptional and authentic grass-fed beef. One where performance warmly embraces attributes – excitingly, we just certified as GAP Step 4, the only program in all South America. So, welcome! Your journey has begun, a journey that will take you to the broad sunlit uplands of southern Chile and the bracingly pure air of the Andean mountains and culminate in a new culinary experience for you and your customers, as well as a new, holistic, healthier, menus of change perspective on one of the staffs of life – meat. rangemeats.com RC Fine Foods is a second-generation family-owned Women’s Business Enterprise founded in 1972. As a small batch specialty foods manufacturer, we focus on delivering products to support sustainable dining practices without compromising on flavor and quality. RC Fine Foods offers multiple solutions to meet your plant-based, plant-forward, gluten-free, kosher and halal needs. rcfinefoods.com Regal Springs Tilapia has pioneered responsible Tilapia aquaculture and is now the largest vertically integrated premium quality Tilapia producer in the world. Regal Springs raises its Tilapia in Honduras, Indonesia and Mexico. The Regal Springs WE CARE Sustainability Program is the world’s first totally integrated sustainability program in aquaculture with commitments to the environment and our communities. These include zero antibiotic use and no chemicals, additives or preservatives. All products are ASC, BAP and Oceanwise compliant. regalsprings.com Rich’s is a family-owned food company dedicated to inspiring possibilities. From cakes and icings to pizza, appetizers and specialty toppings, our products are used in homes, restaurants and bakeries around the world. Beyond great food, our customers also gain insights to help them stay competitive, no matter their size. Rich’s®—Infinite Possibilities. One Family. Learn more at Richs.com. Samsung Electronics Co., Ltd. inspires the world and shapes the future with transformative ideas and technologies, redefining the worlds of TVs, smartphones, wearable devices, tablets, cameras, digital appliances, printers, medical equipment, network systems, and semiconductor



and LED solutions. We are also leading in the Internet of Things space through, among others, our Smart Home and Digital Health initiatives. We employ 319,000 people across 84 countries with annual sales of US $196 billion. To discover more, please visit our official website at samsung.com and our official blog at global.samsungtomorrow.com. The United Sorghum Checkoff Program is a farmer-funded program created for the purposes of research, marketing, and promotion of US sorghum. Sorghum serves diverse markets including the feed, energy, and food sectors. As a food source, Sorghum packs so many healthy benefits in every grain. The super grain is high in protein, rich in antioxidants, naturally gluten-free and provides beneficial dietary fiber for digestive health. It is one of the more versatile &sustainable ancient grains grown in the US available today. Sorghum grain takes on the flavor of what you prepare it with and is a delicious alternative to other ancient grains. sorghumcheckoff.com At Sysco we value each and every relationship we create with our partners. In fact, we believe that once we do business together, we become part of your family and you become part of ours. We are here to help you grow. Discover why Sysco is the ideal partner for your restaurant at sysco.com ULVAC, Inc., founded in 1952, is a global, publicly traded Japanese equipment company with a long history of providing equipment and machinery to the food and agriculture industries. ULVAC has developed freeze drying equipment for orange and other juices and vacuum cooling systems for rapidly cooling field grown vegetables and flowers; meats and prepared foods. The US Headquarters established as ULVAC Technologies, Inc. is located in Methuen, MA and provides sales, installations, and service for ULVAC in North America. ulvac.com Unilever Food Solutions creates ingredients that save precious prep time in the kitchen, without compromising on flavor or flair and constantly provide ideas and inspiration that keep your menu fresh and exciting. We help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. We’ve been in food since the 1880s, and home to some of the world’s favorite brands: Knorr®, Hellmann’s®, Best Foods®, Lipton® and Pure Leaf®. We work closely with businesses of all sizes, from independent restaurants, retail foodservice, national chains to contract caterers in 74 countries. Our purpose is to make sustainable living commonplace through the Unilever Sustainable Living Plan. We are developing new business practices that grow both our company and communities, meeting people’s desire for more sustainable products and creating a brighter future. ufs.com The American Pulse Association and USA Dry Pea & Lentil Council are a coalition of non-profit organizations devoted to increasing the consumption of pulse crops. Pulse crops - which include all lentils, chickpeas, dry peas, and dry beans - are a nutrient-dense, delicious, versatile, and sustainable source of plant-based protein. Learn more at usapulses.org. VerTerra is devoted to creating a better planet. Through its offering of a variety of compostable disposables products all designed to elevate any dining experience. Sophisticated, eco-friendly and fairly priced, VerTerra is the best alternative for beautiful single-use dinnerware that will impress any customer or guest. VerTerra was founded upon principles of creating a better



planet through sustainable manufacturing and through provision of equal employment opportunities in rural India and Indonesia. VerTerra.com Vitamix is privately held, family-owned and headquartered in Olmsted Township, Ohio. Founded in 1921, Vitamix creates relationships for life by designing, developing and producing the world’s best performing and most reliable blending solutions. For more information, please visit vitamix.com. Wayne Farms is the seventh largest poultry producer in the U.S. and a leading provider to the foodservice industry. A privately owned company, we raise our chickens humanely on family farms. We market a wide range of fresh and prepared foods, available all natural, antibiotic free and Halal, under the brand names of WAYNE FARMS®, PLATINUM HARVEST®, and CHEF’S CRAFT®. Our newest line of NAKED TRUTH® Premium Chicken products are GAP Step 2 rated. We are driven by innovation and work together with our customers to develop products with responsibility, care, and integrity behind every bite. Together, we make chicken amazing. nakedtruthchicken.com Welbilt, bringing innovation to the table. A complete portfolio of brands creating a total solution for your kitchen: Cleveland, Convotherm, Delfield, Frymaster, Garland, Kolpak, Lincoln, Manitowoc Ice, Merco, MerryChef, and Multiplex. welbilt.com Wismettac’s legacy spans over 100 years, building a global network of innovative Asian foods and ingredients for distribution worldwide. Our dedication to ethical and sustainable farming methods and maintaining the highest standards of quality and safety has earned our customers’ trust. We are continuously expanding our Shirakiku brand portfolio to provide more plant based and all natural food products for the finest menus of Asian style culinary dishes. wismettacusa.com The Wonderful Company is committed to offering high-quality, healthy brands and helping consumers make better choices, every day. We grow, harvest, bottle, package, and market a diverse range of healthy products, including fruits, nuts, flowers, water, wines and juices. The Wonderful Company’s diverse holdings make it the world’s largest grower of tree nuts, America’s largest citrus grower, and North America’s largest supplier of pomegranates and pomegranate juice. Some of our well-recognized brands include Wonderful Pistachios & Almonds, Wonderful Halos Mandarins, POM Wonderful pomegranate juice, Teleflora, Fiji Water, Justin and Landmark Vineyards. By supporting our communities and helping nourish our neighbors with high-quality, healthy products, we believe we can grow a better world. wonderful.com

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TUESDAY, JUNE 18TH



REGISTRATION REFRESHMENTS

Tuesday, June 18, 2019

Power Rice Blend Inari Sushi with Pickled Carrots, Daikon, and Shiitake Mushrooms featuring RC Fine Foods Umami Sensations Kombu Seaweed

Powder Vegan, Gluten-Free

Vegetable and Farm Promise® Pork Tenderloin Skewers with Almond

Romesco Sauce Gluten-Free

Almond, Pistachio, and Popped Sorghum Clusters

Vegan, Gluten-Free

Raspberry Ginger Lime Spritzer Vegan, Gluten-Free



POWER RICE BLEND INARI SUSHI WITH PICKLED CARROTS, DAIKON, AND SHIITAKE MUSHROOMS FEATURING RC FINE

FOODS SEAWEED POWDER Yield: 24 Pieces

Ingredients Amounts Pickled Carrots and Daikon Rice vinegar 1 cups Water ¼ cup Sugar 2 Tbsp. Salt 2 tsp. Carrots, brunoise ½ lb. Daikon radish, brunoise ½ lb. Sushi Syrup Rice vinegar 1 cup Sugar 4 Tbsp. Salt 2 tsp. RC Fine Foods Umami Sensations ¼ tsp. Kombu Seaweed Powder Power Rice Blend, cooked 6 cups Pickled Shiitake Mushrooms, 2 cup (recipe follows) Pickled Carrots and Daikon 2 cups Edamame, peeled, blanched 2 cup Cucumber, seeded, brunoise 1 cup Inari pockets 24 ea. Daikon sprouts 1 pk.

Method 1. For the Pickled Carrots and Daikon: Combine vinegar, water, sugar and salt and stir well to

dissolve. Set aside until ready to use (recipe yield is more than needed). 2. Make sure carrots and daikon are completely dry. If not, pat them dry with paper towels. 3. Combine carrots and daikon then transfer to a plastic or glass jar with a tight lid. 4. Pour the vinegar solution on top and make sure the vegetables are completely submerged.

Cover tightly and store in the refrigerator for at least 1 day before serving. 5. For the Sushi Syrup: Combine vinegar, sugar, salt, and RC Fine Foods Umami Sensations

Kombu Seaweed Powder in small saucepan, heat over low heat stirring to dissolve sugar and salt (do not let mixture boil). Cool to room temperature and hold.

6. For the Brown Rice: Rinse the rice until the water is clear. Soak in water until the grains are rehydrated, approximately 40 minutes. Drain well.



7. Bring the water to a simmer in a small pot. Add the drained rinsed rice. Bring back to a simmer, turn to low, cover and cook until the rice has absorbed the water and is tender. Cook for 25 minutes. Let sit for 5 minutes then gently fluff. Spread on a hotel pan in a thin layer, fan the rice to cool.

8. Combine rice and grains. Gently mix. Place rice mixture on a hotel pan – sprinkle with sushi rice mixture, fanning the mixture to cool.

9. Combine the mushrooms, daikon, carrots, and edamame in a bowl. Reserve 1 cup. 10. Add the remaining rice mixture to the seasoned rice. Gently fold in to combine. 11. To Serve: Open the inari packets. Stuff with 2 ounces of the rice and grain mixture. Fold

down the sides of the inari pockets and top with the daikon sprouts and the reserve vegetable mixture.



PICKLED SHIITAKE MUSHROOMS Yield: 4 Cups

Ingredients Amounts Dried shiitake mushrooms, stemmed 1 cup Water 2 ½ cups Canola oil 1 oz. Shiitake mushrooms, sliced ¼-inch thick 4 cups Sugar 1 cup Tamari, low sodium, gluten free 1 cup Apple cider vinegar ¾ cup Rice vinegar ¼ cup Garlic clove, smashed 1 ea. Ginger, peeled, cut into ½-inch, 6 ea. thick rings, smashed

Method 1. Put dried 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. Slice the mushrooms.

2. Heat a sauté pan over medium. Add the oil and mushrooms, sauté until slightly browned. Combine dried mushrooms, 2 cups of reserved liquid and remaining ingredients in a saucepot. Bring to a simmer over medium high heat.

3. Reduce heat to medium low and cook stirring occasionally; after about 15 minutes, add the sautéed mushrooms and continue to cook for another 15 minutes Remove from heat and let cool in liquid. Refrigerate for up to 2 weeks.

Source: Adapted from Momofuku, by David Chang and Peter Meehan (Clarkson Potter, 2009).



VEGETABLE AND FARM PROMISE® PORK TENDERLOIN SKEWERS WITH ALMOND ROMESCO SAUCE

Yield: 20 Pieces Ingredients Amount Marinade Spanish paprika 3 Tbsp. Cumin, toasted, ground 1 Tbsp. Cinnamon, ground ½ tsp. Garlic, mashed 2 cl. Parsley, chopped 2 Tbsp. Extra-virgin olive oil 6 oz. Farm Promise® Pork tenderloin, 1 lb. cut in ¾” cubes Trumpet mushrooms, cut in ¾” cubes 1 lb. Zucchini, cut in ¾ “ cubes 1 lb. Padron or Shishito peppers ½ lb. Cherry tomatoes 20 ea. Romesco Sauce (recipe follows) as needed Extra-virgin olive oil as needed

Method 1. Season the Farm Promise® pork with salt and pepper. Let sit for 30 minutes. 2. Combine all ingredients for the marinade. Season with salt and pepper. Divide into 3. 3. Marinate the pork and let sit for 1 hour. 4. Season the mushrooms and zucchini with salt and pepper, and marinate separately in the

remaining marinade. 5. Place a piece of pork, mushroom, zucchini, pepper, and tomato on each skewer. 6. Grill until the pork is cooked medium and veggies are cooked through. 7. Serve on Romesco sauce and drizzle with extra-virgin olive oil.



ROMESCO SAUCE Yield: 1½ Cups

Ingredients Amounts Ancho chiles 2 ea. Extra-virgin olive oil 1/3 cup Almonds, roasted ½ cup Cayenne ½–1 tsp. Garlic cloves, minced 4 ea. Red pepper, roasted, flesh only 1 ea. Tomato, ripe, large, roasted 1 ea. until charred and soft, peeled, seeded Spanish paprika 1 tsp. Salt ¾ tsp. Ground black pepper ½ tsp. Red wine vinegar ¼ cup Water as needed

Method 1. Place the chiles in hot water and soak for 20 minutes. Remove the seeds, ribs and stems from

the chiles. Discard the water and reserve the flesh. 2. Place chiles, almonds, cayenne, and garlic in a food processor and pulse quickly. 3. Add roasted pepper, tomato, paprika, salt, and pepper, and purée to form a thick paste. 4. Add 2 tablespoons of red wine vinegar and pulse to incorporate. 5. With the food processor running add the oil in a thin, steady stream until the mixture

emulsifies. As you continue to add the remaining oil; you might need to add a little water if it gets too thick.

6. The finished sauce should be thick enough to hold its shape softly on a plate. After all the oil is added, adjust the seasoning and add enough vinegar to brighten the flavor and cut the richness.

Note: Some recipes add ground roasted and skinned hazelnuts in place of some of the roasted almonds.

Source: Joyce Goldstein, 2018. Served at the 2019 Menus of Change® Leadership Summit. All rights reserved.



ALMOND, PISTACHIO, AND POPPED SORGHUM CLUSTERS Yield: 12 Pieces

Ingredients Amounts Almonds, slivered ¾ cup Pistachios, roughly chopped ¾ cup Pepita seeds ½ cup Popped sorghum ½ cup Almond flour, blanched ¼ cup Cinnamon ½ tsp. Salt ¼ tsp. Maple syrup 3 Tbsp.

Method 1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside for later. 2. Add all ingredients to a large bowl. Using a rubber spatula, fold until well mixed. 3. Drop spoonful’s of mixture onto the prepared baking sheet, creating clusters with enough

room in between each cluster to let air through. 4. Bake for 16 to 22 minutes. Clusters will crisp up while cooling. Sprinkle sea salt onto

clusters. 5. Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely

cooled.



RASPBERRY GINGER LIME SELTZER Yield: 4 Portions

Ingredients Amounts Fruit Concentrate Raspberries 1 pt. Lime 2 ea. Ginger, minced 1 Tbsp. Mint ½ bu. Water 1 cup Agave syrup ½ cup Sparkling water 4 cups

Method 1. For the Fruit Concentrate: Place berries, lime, ginger, and mint leaves in a bowl and smash the

ingredients to muddle. Let the mixture infuse in the fridge overnight, puree in food processor then strain through a china cap.

2. To Serve: Place the fruit concentrate in a bowl. Add agave syrup to taste. 3. For every ¼ cup of fruit concentrate, add ¾ cup of sparkling water.



OPENING RECEPTION Tuesday, June 18, 2019

Featuring the Grand Platinum, Premium Gold, & Gold Level Sponsors

Unilever Food Solutions Citrus Coconut Mushroom Ceviche Tostada featuring Knorr Ultimate Intense Flavors Citrus Fresh | Vegan, Gluten-Free

Roasted Kohlrabi and Fennel Salad with Pear and Shaved Pecorino featuring Hellmann’s Lemon Za’atar Dressing |Vegetarian,

Gluten-Free

Daiya Foods Tilapia and Almond Green Goddess Lettuce Wraps featuring Daiya Plain Yogurt | Gluten-Free, Vegan without Tilapia

Hinoman Mankai Layered Berry and Almond Smoothie | Vegetarian, Gluten-Free

Land O’Lakes Glazed Radishes with Radish Top Salsa on Crispy Lavash featuring Land O’Lakes Spreadable Butter with Canola Oil |Vegetarian,

Gluten-Free without Lavash

National Honey Board Stonefruit Bruschetta with Honey Smoked Salmon Jerky, Goat Cheese, and Honey Drizzle on an Apricot-Almond Crisp

Rich Products Corporation Vegan Ranch Dip featuring Rich’s Plant Based Cooking Creme with Breaded Avocado Slices, Carrots and Celery Sticks | Vegan

Gluten-Free Tomato and Cheese Pizza on Rich’s Cauliflower Crust with Spring Mix and Balsamic Drizzle |Vegetarian, Gluten-Free

Sysco Seared Vegan Sausage and Roasted Cauliflower Korma with Jeweled Jasmine Rice and Grilled Cauliflower Flatbread |Vegan,

Gluten-Free

The Wonderful Company Roasted Asparagus and Maitake Mushrooms with Wonderful Citrus Pistachio Purée and Aged Balsamic |Vegan, Gluten-Free

Beverage Stations Greystone Cellars Chardonnay, Merlot, & Cabernet Sauvignon

Beer Tastings from The Brewery at the CIA

Presenter Book Signing Walter Willett | Eat, Drink & Be Healthy

Afaya Ibomu | The Vegan SoulFood Guide to the Galaxy The Vegan Remix! A Soulful Spin on World Cuisine



CITRUS COCONUT MUSHROOM CEVICHE TOSTADA FEATURING KNORR ULTIMATE INTENSE FLAVORS CITRUS

FRESH Yield: 10 Portions, 2 Tostadas per Portion

Ingredients Amounts Mushrooms Wild mushrooms, fresh 2 lb. Extra-virgin olive oil ¼ cup Salt 1 tsp. Ground black pepper ½ tsp. Ceviche Red onion, small dice ¼ cup Roma tomato, small dice ½ cup Cilantro, chiffonade 2 Tbsp. Aji amarillo puree 2 Tbsp. Coconut milk ¾ cup Knorr® Ultimate Intense 6 Tbsp. Flavors Citrus Fresh Avocado Mousse Avocados, Haas 2 ea. Water 2 Tbsp. Extra-virgin olive oil 2 Tbsp. Knorr® Ultimate Intense ¼ cup Flavors Citrus Fresh Salt 1 tsp. Cilantro, fresh, cleaned 2 Tbsp. Cayenne ½ tsp. Tostadas 20 ea. Cilantro, chiffonade ¼ cup

Method 1. For the Mushrooms: Clean and chop the mushroom. Place mushrooms in a bowl and toss

with the olive oil, salt, and pepper. 2. Lay the mushrooms in a single layer on a sheet pan and roast in a 400°F oven for 10 to 12

minutes or until golden brown. Set aside. 3. For the Ceviche: Combine all ingredients in a large bowl and fold in the roasted mushrooms.

Refrigerate until needed. 4. For the Avocado Mousse: Combine all ingredients in a blender and puree for at least 1 minute.

Refrigerate until needed.



5. To Plate: Spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with cilantro.

Source: Unilever Food Solutions, as served at the 2019 Menus of Change® Leadership Summit.

Published with permission of the author. All rights reserved.



ROASTED KOHLRABI AND FENNEL SALAD WITH PEAR AND SHAVED PECORINO FEATURING HELLMANN’S LEMON

ZA’ATAR DRESSING Yield: 10 Portions

Ingredients Amounts Fennel bulb 3 ea. Pear, peeled and sliced 3 ea. Kohlrabi, peeled 2 lb. Extra-virgin olive oil as needed Salt to taste Ground black pepper to taste Shiitake, sliced 1 lb. Garlic cloves, chopped 3 ea. Piquillo peppers, sliced 1 ¼ cups Pecorino, shaved 2 cups Almonds, roasted 2 cups Tarragon leaves ¼ cup Hellmann’s Lemon Za’atar Dressing 20 oz.

Method 1. Prepare the Fennel and Pear: Remove the core and tough outer leaves from the fennel. Shave

the fennel on a mandoline and cut the pear into julienne. Place in ice water for about 5 minutes. Then drain and set aside.

2. Prepare the Roasted Vegetables: Cut the kohlrabi into eighths, or sixteenths if large. Toss with olive oil, salt, and pepper. Place on a parchment lined sheet pan and roast at 425°F for 10 to 12 minutes until tender and golden brown.

3. Heat a small amount of oil in a sauté pan, sear the shiitake mushrooms, then add the garlic and cook for another minute. Set aside and cool.

4. Prepare the Salad: For each portion, combine 1/3 cup shaved fennel, 1/3 cup pear, ½ cup roasted kohlrabi, ¼ cup shiitake mushrooms, 2 tablespoons piquillo together with 2 tablespoons pecorino, 2 tablespoons almonds, and a few tarragon leaves. Toss gently with 2 ounces Hellmann’s Lemon Za’atar Dressing and add salt and pepper to taste.





TILAPIA AND ALMOND GREEN GODDESS LETTUCE WRAPS FEATURING DAIYA PLAIN YOGURT

Yield: 4 to 6 Portions Ingredients Amounts Green Goddess Dressing Daiya Plain Yogurt Alternative 150 g Almond butter, unsweetened 60 g Parsley, chopped 28 g Green onion, chopped 60 g or ½ cup red onion, chopped Sesame seed 14 g Gluten free tamari sauce 28 g okay to substitute aminos Apple cider vinegar, raw 28 g Lemon, juice of ½ ea. Sea salt as needed Ground black pepper as needed Garlic cloves, minced 2 ea. Almond milk 12 g Avocado, ripe for extra thickness ½ ea. Extra-virgin olive oil 32 g Tilapia fillets 4 ea. Extra-virgin olive oil 1 Tbsp. Lime, juiced 1 Tbsp. Salt as needed Ground black pepper as needed Mint, chopped 1 Tbsp. Cilantro, chopped 1 Tbsp. Little gem lettuce leaves 20 ea. Cucumber, julienne 1 cup Red peppers, julienne 1 cup Parsley, chopped 1 tsp. Green onions, sliced ¼ cup Micro greens or bulls blood as needed Fried capers ¼ cup Almonds, sliced, toasted ¼ cup

Method 1. For the Green Goddess: Place everything but the oil in a food processor. Pulse and then, gently

purée. Keep the food processor running and add in oil to emulsify slowly.



2. Add more onion or salt at the end if desired. As mentioned above, for extra thick dressing, add ½ of a ripe avocado.

3. Preheat oven to 375ºF. 4. Cut the tilapia into 2 ounce portions. Season with salt and pepper, let sit 5 minutes. Place

tilapia fillets on a baking sheet and drizzle with olive oil and lime juice. Sprinkle with mint, and cilantro.

5. Bake for 15 minutes or until just cooked through. 6. Toss the cucumbers, peppers, and parsley with salt and pepper. 7. When tilapia is finished baking, place the pepper mixture on a pieces of lettuce. Drizzle with

green goddess, and place a piece of tilapia on top. Drizzle with more green goddess. 8. Garnish with green onions, micro greens, fried capers, and almonds. 9. Roll into a wrap or eat like a taco.

Source: Adapted from Matthew Jennings, as served at the 2019 Menus of Change® Leadership Summit.




MANKAI LAYERED BERRY AND ALMOND SMOOTHIE Yield: 25 Portions

Ingredients Amounts Mankai Smoothie Mankai 29 oz. Coconut milk 6 ¼ cups Orange juice 4 ¼ cups Honey 1 ½ cups Mangos, peeled, cubed, frozen 9 cups Oats 2 cups Spinach 8 cups Strawberry-Banana Smoothie Almond milk, vanilla, unsweetened 8 ¼ cups Frozen strawberries 67 oz. Honey 1 cup Bananas, peeled, cut into chunks, 7 ¼ cups frozen

Method 1. In a vitamix, blend the Mankai, coconut milk, orange juice, honey, mango, oats, and spinach

until smooth. 2. In a separate vitamix carafe, blend the vanilla almond milk, strawberries, honey, and banana

until smooth. 3. Pour the Mankai smoothie into a glass 2/3 full. Pour the Strawberry-Banana smoothie on

top of the Mankai smoothie. To get the layer, pour the strawberry-banana over the back of a spoon into the glass.

Source: Hinoman, as served at the 2019 Menus of Change® Leadership Summit.




GLAZED RADISHES WITH RADISH TOP SALSA ON CRISPY LAVASH FEATURING LAND O’LAKES SPREADABLE BUTTER

WITH CANOLA OIL Yield: 12 Portions

Ingredients Amounts Whipped Labne Plain Greek yogurt 2 cup Lavash cracker as needed Land O’Lakes Spreadable Butter 2 oz. with Canola Oil Salt as needed Ground black pepper as needed Glazed Radishes, cut in quarters with 1 recipe with tops on (recipe follows) Radish Top Pesto (recipe follows) 1 recipe Labne, whipped 1 cup Radish, shaved 3 ea. Radish tops, cleaned, soaked in ice as needed water to crisp Extra-virgin olive oil as needed Maldon salt as needed

Method 1. For the Whipped Labne: Line a perforated hotel pan with 4 layers of cheese cloth. Place the

Greek yogurt on top, and drain for 24 to 48 hours until thick. 2. Place in a mixer and whip until light and smooth. Season with salt and pepper. 3. For the Lavash: Preheat a 350°F oven. 4. Place the sheets of lavash on a cutting board, brush with melted butter mixture and sprinkle

with salt and pepper. Cut into 16 elongated triangles (2 rows with 8 pieces each). 5. Bake the lavash until slightly browned and crisp, approximately 8 to 10 minutes. Cool. 6. Place a dollop of whipped labne on the lavash, making a slight divot in the center. 7. Cut the radishes almost all the way in half, leaving it attached at the top so you can slightly

fan it. 8. Place the radish leaning against the labne. 9. Drizzle with some of the salsa, garnish with a shaved radish and crisped radish top. Drizzle

with extra-virgin olive oil and Maldon salt.

Source: Rick Lopez, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



GLAZED RADISHES Yield: 12 to 24 Radishes

Ingredients Amounts Cherry belle radish, small, with tops 1-2 bu. Extra-virgin olive oil 3 Tbsp. Thyme sprigs 2-3 ea. Garlic cloves, crushed 2 ea. Lemon 2 ea. Red wine vinegar 10 g Water 1-2 qt. Butter with Canola Oil 200-250 g

Method 1. Wash the radishes and remove any dirt from the leaves. Dry fully. 2. Heat a sauté pan on medium heat. Add oil to coat the pan, add your radishes and start to

gently toast for 1 to 2 minutes. Add the thyme, crushed garlic, lemon, and red wine vinegar and cook 1 more minute.

3. Add enough water to halfway cover radishes to deglaze. Continuing adding water, pausing each time until the liquid has absorbed to add more. Use a risotto technique by adding butter each time you add water, so the radishes start to take on the flavors within the pan.

4. Cook for 2 to 3 minutes, or until the radishes are tender. Double check tenderness with a knife or cake tester.

5. Taste, add any seasonings you prefer and adjust to your liking. Plate radishes and finish by pouring the remaining butter sauce from the pan over the radishes.

Variation: You can use any radish, turnip varietal; just make sure all the sizes are even for a more uniform cook. Your liquid can also be a vegetable stock from your scraps. Breakfast radishes are a good alternative. Note: If the sauce is starting to split, simply add more water and stir in quickly.




RADISH TOP SALSA Yield: 2 Quarts

Ingredients Amounts Serrano pepper 75 g Tomatillo 425 g Garlic 15 g Chile de arbol, toasted 2 g Radish top 50 g Extra-virgin olive oil 50 g Champagne vinegar 5 g

Method 1. Cut the serrano, tomatillo, and garlic into bite sized pieces and throw into a Vitamix for a

smooth blend. Once the vegetables create liquid toss in the chile de arbol and incorporate. 2. Wash, rinse, and chiffonade the radish tops and fold into the salsa. Add the olive oil and

fold in gently. 3. Add in vinegar rights before serving. The sauce stays green and does not brown from the

vinegar cooking the radish tops. 4. Season with salt and pepper, and adjust to taste. Variation: You can also char these vegetables in a cast iron pan and do the same technique. Adding the vinegar is okay too as the color will be more rustic.




STONEFRUIT BRUSCHETTA WITH HONEY SMOKED SALMON JERKY, GOAT CHEESE, AND HONEY DRIZZLE ON AN

APRICOT-ALMOND CRISP Yield: 200 Sample Portions

Ingredients Amounts Stone Fruit Stone fruit (variety) 20 lb. Fermented honey 2 cups Honey 3 cups Smoked salt 2 Tbsp. Cubeb pepper, ground 2 Tbsp. Basil, chopped 2 lb. Crisp Apricot, Orange, and Almond Crisp 200 pc. Honey ghee as needed Salmon jerky 200 pc. Goat cheese, crumbled 3 lb.

Method 1. For the Stone Fruit Mixture: Cut fruit into ¼-inch cubes. Place in mixing bowl and add

fermented honey, regular honey, smoked salt, cubeb pepper, and basil. 2. For the Crisp: Cut crisps into the desired size sections. Brush with honey ghee and toast in a

350°F oven until it is toasted. 3. To Serve: Place a crisp on a platter and spoon over stone fruit mixture. Top with salmon

jerky and goat cheese crumbles. Variation: You can melt the goat cheese with cream and whip. You can also add heirloom tomatoes and onions to the stone fruit mixture.

Source: National Honey Board, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



VEGAN RANCH DIP FEATURING RICH’S PLANT BASED COOKING CRÈME WITH BREADED AVOCADO SLICES,

CARROTS AND CELERY STICKS

Yield: 3 Gallons Ingredients Amounts Rich’s Plant Based Cooking Creme 1 qt.+ 1 cup Vegan mayonnaise 9 qt. Lemon juice 6 Tbsp. Dried dill 10 Tbsp. Dried chives 6 Tbsp. Dried parsley 6 Tbsp. Garlic powder 8 Tbsp. Onion powder 4 Tbsp. Ground black pepper 4 Tbsp. Salt 2 Tbsp. Rich’s Breaded Avocado 250 ea. Celery sticks 250 ea. Carrot sticks 250 ea.

Method 1. Combine all ingredients in a medium bowl and whisk until smooth. Use additional cup of

Cooking Creme to adjust consistency to desired thickness. 2. Cover and chill for several hours. 3. Serve with heated Breaded Avocado, carrot, and celery sticks. Variation: You can also substitute fresh herbs for the dried herbs.

Source: Rich Products Corporation, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



GLUTEN-FREE TOMATO AND CHEESE PIZZA ON RICH’S CAULIFLOWER CRUST WITH SPRING MIX AND BALSAMIC

DRIZZLE Yield: 36 10-inch Pizzas

Ingredients Amounts Crushed tomatoes 13 ½ cups Basil, chiffonade 1 cup Roasted garlic 2 cups Rich’s 10” Gluten-free Vegan 36 ea. Cauliflower Crust Mozzarella, shredded 18 cups Grape Tomatoes, cut in half 13 ½ cups Spring mix 36 cups Balsamic vinegar reduction 2 ¼ cups

Method 1. In a sauce pan combine the tomatoes, basil, and roasted garlic. Cook for 20 to 30 minutes

and let cool. 2. To assemble top the crust with 2-ounces tomato sauce, spreading evenly on the crust leaving

a little border. 3. Add 2-ounces of mozzarella and 2 ¼ ounces of grape tomatoes. 4. In a 400˚F preheated convection oven, bake the pizza for 5 to 6 minutes until golden brown

and the cheese is melted. 5. Top with about 1-ounce of the spring lettuces and drizzle with 1 tablespoon of reduced

balsamic vinegar. 6. Cut in into desired portions and serve.




SEARED VEGAN SAUSAGE AND ROASTED CAULIFLOWER KORMA WITH JEWELED JASMINE RICE AND GRILLED

CAULIFLOWER FLATBREAD Yield: 4 Portions

Ingredients Amounts Beyond Sausage Hot Italian 4 ea. Extra-virgin olive oil 2 Tbsp. Cauliflower, medium, 1-inch florets 1 ea. Extra-virgin olive oil 2 Tbsp. Salt 1 tsp. Ground black pepper ½ tsp Granulated garlic ¼ tsp. Brown jasmine rice 1 ½ cups Vegetable oil 1 ½ Tbsp. Ginger, peeled, finely chopped, 3 Tbsp. Garlic cloves, minced 1 ea. Vegetable or chicken stock 4 ½ cup Salt 1 tsp. Confetti Vegetable Blend 2 cups Spicy Nothings Korma Sauce 12 oz. Simply Cauliflower Pizza Crust 1 ea. Extra-virgin olive oil as needed

Method 1. For the Beyond Sausage: Thaw the Beyond Sausage according to package directions. 2. Heat a sauté pan over medium-high heat and add oil. 3. Sear off Beyond Sausage on all sides until browned and heated through. Remove from heat

and keep warm. 4. For the Roasted Cauliflower: Heat an oven to 425°F and toss cauliflowers florets with olive oil

and seasonings. 5. Place in oven and roast for 20 to 25 minutes until al dente and golden brown. Set aside and

keep warm. 6. For the Confetti Jasmine Rice: Place the rice in a small saucepan and rinse under cold running

water until water runs clear. Drain. 7. Heat oil in heavy large saucepan over medium-high heat. Add the ginger and garlic and stir

until fragrant, about 30 seconds. Add rice and stir for 3 minutes. 8. Stir in the stock and salt and bring to boil. Reduce heat to low, cover, and cook until the rice

is tender, about 15 minutes. Remove from heat and let stand covered for 10 minutes.



9. While rice is sitting covered, heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil. Add the Confetti Vegetable Blend to the oil and sauté for 3 to 5 minutes over medium heat. Season with salt and pepper.

10. Fluff the rice with a fork and fold in the cooked confetti vegetable blend. 11. For the Korma: Heat the Spicy Nothings Korma Sauce over low heat in a small saucepan until

simmering and add the roasted cauliflower. Keep warm. 12. For the Grilled Cauliflower Flatbread: Thaw the Simply Cauliflower Pizza Crust and heat grill

to medium-high heat 13. Brush the flatbread with olive oil on both sides and place and grill until grill marks form.

Flip and grill the second side. 14. Remove from grill and slice into desired serving sizes. 15. To plate, place jeweled jasmine rice on plate, top with 2 to 3 ounces of roasted cauliflower

korma and then top with the sliced seared beyond sausage. Serve with a piece of the grilled cauliflower flatbread.

Source: Sysco, as served at the 2019 Menus of Change® Leadership Summit.




ROASTED ASPARAGUS AND MAITAKE MUSHROOMS WITH WONDERFUL CITRUS PISTACHIO PURÉE AND AGED

BALSAMIC Yield: 12 Portions

Ingredients Amounts Pistachio, roasted 2 cups Lemon, juice of 1 ea. Garlic clove, thinly sliced 1 ea. Salt 1 tsp. Cumin 1 tsp. Smoked paprika 1 tsp. Extra-virgin olive oil ¾ cup Water 2/3 cup Asparagus, standard 2 lbs. Canola oil 1 oz. Maitake mushrooms 2 lbs. Lemon zest, microplaned 1 Tbsp. Pistachios, chopped 1 Tbsp. Tarragon leaves 1 Tbsp. Maldon salt as needed Aged balsamic as needed

Method 1. Preheat a 450°F oven. 2. Combine the pistachios, lemon juice, garlic, salt, cumin, smoked paprika, and half of the

olive oil in the blender. With the lid on and the blender running on medium low speed, drizzle in the remaining oil and then the water, stopping to scrape down the sides as needed. Blend until color lightens and slightly coarse.

3. Toss the asparagus with oil, salt, and pepper. Roast on a baking sheet in the preheated oven until slightly charred, but al dente.

4. Break the maitakes into clusters, drizzle with oil, salt, and pepper. Roast on a baking sheet in the preheated oven until slightly charred, but al dente.

5. To Serve: Smear a circle of pistachio puree on a plate. Top with asparagus. Micro plane some lemon zest on top. Garnish with pistachios, tarragon leaves and Maldon salt. Drizzle plate with aged balsamic if needed.

Source: Adapted from herbivoracious.com



WEDNESDAY, JUNE 19TH



HUDSON VALLEY BREAKFAST BUFFET Wednesday, June 19, 2019

Sponsored by Hinoman and Sysco

Mankai Sweet Potato and Chorizo Hash with Sunny Eggs and Mankai Avocado Drizzle

Gluten-Free

Crispy Mankai Breakfast Bing | Vegetarian

Shakshuka Breakfast Pizza on Cauliflower Crust | Gluten-Free, Vegetarian

Beyond Sausage, Tofu, and Plantain Empanadas | Vegan

Carrot Cake Overnight Oats with Pineapple and Oat Tea | Gluten-Free, Vegan

Sorghum Blueberry Lemon Muffins | Gluten-Free, Vegetarian

Honey Granola Bars with Pistachios, Almonds, Golden Raisins, and Dried Cherries | Gluten-Free, Vegetarian

Assorted Whole Grain Breads | Vegan (Gluten-Free available)

Honey Roasted Strawberry Butter | Gluten-Free, Vegetarian Ginger Spiced Peach Preserves | Gluten-Free, Vegan

Peanut Butter | Gluten-Free, Vegan

Beverage Station

Tropical Mankai Smoothie | Vegan, Gluten-Free



MANKAI SWEET POTATO AND CHORIZO HASH WITH SUNNY EGGS AND MANKAI DRIZZLE

Yield: 25 Portions Ingredients Amounts Canola oil 1 cup Onions, raw, ¼” chopped 6 ¾ cups Chorizo, pork and beef, diced 37 oz. Sweet potato, peeled, cut 7 lb. into 1” cubes Mankai 19 oz. Parsley, fresh, chopped 1 ½ cups Egg, whole, raw, fresh 50 ea. Mankai Drizzle 26 oz. (recipe follows) Mankai Tomato Compote 58 oz. (recipe follows)

Method 1. Heat oil and sauté onions until lightly browned. 2. Add the chorizo to onions and sauté for 2 to 3 minutes. 3. Add the diced sweet potato and cook until the potato is tender, about 10 minutes. 4. Add Mankai, mixing thoroughly and add parsley. 5. Fry the egg in oil until white is set. 6. To serve, portion the sweet potato onto plates. 7. Top each with sunny-side up egg. 8. Drizzle the egg and sweet potato hash with Mankai Avocado Drizzle. 9. Spoon Mankai Tomato Compote onto plate and serve.

Source: Hinoman, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



MANKAI DRIZZLE Yield: 25 Portions

Ingredients Amounts Mayonnaise 1 ½ cups Avocados, peeled, pit removed 7 ½ oz. Mankai 2 ½ oz. Orange juice 2 ¼ oz. Chives, sliced thinly 1 cup

Method 1. Blend mayonnaise and avocado in food processor until smooth. 2. Add the Mankai and orange juice and blend until everything is combined. 3. Stir the chives into mixture.





MANKAI TOMATO COMPOTE Yield: 25 Portions

Ingredients Amounts Onions, finely chopped 2 ½ cups Extra-virgin olive oil 2 oz. Tomato, whole, canned, petite diced 7 ¼ cups Tomatoes, sun-dried in oil, drained, 2 cups finely chopped Mankai 9 oz. Salt 2 tsp.

Method 1. Sweat the onions in olive oil until soft. 2. Add the diced tomatoes and sun-dried tomatoes and simmer for 10 minutes. 3. Add the Mankai and simmer for 1 minute. Season with salt.





CRISPY MANKAI BREAKFAST BING Yield: 25 Portions

Ingredients Amounts Wonton wrappers 50 ea. Oil, corn and canola 3 ½ cups Mankai Bing Batter (recipe follows) 82 oz. Eggs, lightly beaten 25 ea. Green onions, sliced 19 ea. Black sesame seeds ½ cup Hoisin sauce 1 ½ cups Sriracha sauce (optional) ½ cup Cilantro leaves 6 ¼ cups

Method 1. Fry the wonton wrappers in oil until crispy, 30 to 45 seconds. Cool and break into 1-inch

pieces. 2. Spray a heated 10-inch skillet with cooking oil over medium heat. 3. Pour 1/3 cup of the Mankai Bing Batter into the pan. 4. When edges of the batter start to curl up. Spread one egg over the crepe. 5. Top with ¼ cup of green onions and 1 teaspoon black sesame seeds. Cook for 2 to 3 minutes

and flip over. 6. Spread hoisin over the crepe and add Sriracha if desired. 7. Top with ¼ cup crisped wontons and ¼ cup cilantro leaves. 8. Fold the crepe in half and serve.




MANKAI BING BATTER Yield: 25 Portions

Ingredients Amounts Flour 2 ¾ cups Mung bean starch 2 ½ cups Salt 1 Tbsp. Water 4 ¾ cups Mankai 19 oz.

Method 1. Whisk all of the ingredients together.





SHAKSHUKA BREAKFAST PIZZA ON CAULIFLOWER CRUST Yield: 4 Portions

Ingredients Amounts Cauliflower Pizza Crust 1 ea. Shakshuka sauce (recipe follows) 6 oz. Eggs 4 ea. Feta, crumbled 2 Tbsp. Arugula 2 cups Extra-virgin olive oil, 1½ Tbsp. separated into 1 Tbsp. and ½ Tbsp. Lemon, juice of 1 ea. Salt as needed Ground black pepper as needed

Method 1. Thaw cauliflower crust and place onto sheet pan or pizza screen. 2. Evenly spread 6 ounces of the shakshuka sauce over crust, leaving ½ inch around outside. 3. Using a spoon, make 4 wells for eggs around the pizza. Break eggs directly into the 4 wells,

making sure to keep yolk intact. Season eggs with salt and pepper. 4. Sprinkle the feta evenly around pizza. 5. Using the 1 tablespoon of olive oil, brush the edge of the crust to promote browning. 6. Place into a 450°F convection oven and cook for 15 minutes or until egg whites are set and

yolk is still runny. 7. While the pizza is cooking, toss the arugula with the ½ tablespoon olive oil, lemon juice, and

salt and pepper to taste. 8. When the pizza is ready to serve, pile the arugula salad in the center of pizza.

Source: Sysco, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



SHAKSHUKA SAUCE Yield: Approximately 4 to 5 Cups

Ingredients Amounts Extra-virgin olive oil 3 Tbsp. Onion, medium, ½” dice 1 ea. Red bell pepper, ½” dice 1 ea. Yellow bell pepper, ½” dice 1 ea. Jalapeno, seeds removed, ½” dice 3 ea. Garlic cloves, thinly sliced 3 ea. Paprika 1 ½ Tbsp. Cumin, ground 2 tsp. Whole peeled tomatoes, canned, 1 ea. 30 oz., crushed by hand Salt as needed Ground black pepper as needed

Method 1. Heat olive oil in a sauté pan over medium heat until hot. Add the onion, bell peppers, and

jalapeno. 2. Sweat the vegetables over medium-low heat for 10 minutes or until very soft but not

browned. 3. Increase heat to medium-high and add the garlic. Cook for an addition 1 minute to soften

garlic making sure not to burn garlic. 4. Add the paprika and cumin and cook for an additional 30 seconds to toast spices. 5. Add the tomatoes and stir to combine. 6. Reduce heat and simmer for 12 minutes, then season with salt and pepper as needed.

Source: Sysco, as served at the 2019 Menus of Change® Leadership Summit.




BEYOND SAUSAGE, TOFU, AND PLANTAIN EMPANADAS

Yield: 1 Portion Ingredients Amounts Plantain, frozen, sweet, sliced ½ cup Neutral oil, for frying as needed Tofu, extra-firm 6 oz. Extra-virgin olive oil 2 Tbsp. Onion, sliced 1 oz. Garlic cloves, peeled, chopped 1 Tbsp. Red bell pepper, large, diced 1 oz. Green bell pepper, large, diced 1 oz. Mexican oregano ½ tsp. Cumin, ground 1 pinch Cilantro 1 oz. Beyond Meat Original Brat 3 ea. Sausage Links Salt as needed Ground black pepper as needed Dough Pot Pie Crust, 6 ¾”, thawed 3 ea.

Method 1. Dice plantain into ¾-inch pieces. Then in a deep fryer, fry the plantains until deep golden

brown. Remove plantains to paper towels and set aside. 2. Pat the tofu dry and roll in a clean absorbent towel. Place a small cast iron skillet on top, let

sit for 15 minutes to press out excess moisture. 3. Unwrap tofu and crumble with a fork into bite sized pieces. 4. Heat the oil in a large skillet, add the diced onions, pepper, and garlic. Cook until the onions

are soft. 5. Add the oregano, ground cumin, and cilantro. Let cook for 2 minutes. Remove the skin from

the Beyond Meat Brat Sausage and discard. Add the sausage to the pan with other ingredients. Stir and cook until the filling is cooked.

6. Add crumbled tofu to the sauté pan and cook for 3 to 4 minutes until heated through. 7. Add the plantains and mix in gently. Season with salt and pepper. 8. Spoon about 3 tablespoons of the Beyond Meat filling on the center of each thawed pot pie

crust. Fold the pie dough in half to form a half moon and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers.

9. Deep fry empanadas at 350°F until golden brown. Transfer to paper towels.

Source: Sysco, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



CARROT CAKE OVERNIGHT OATS WITH PINEAPPLE AND OAT TEA

Yield: 8 Portions Ingredients Amounts Oats 12 ½ cups Oat tea 6 cups Coconut milk 6 cups Carrots, grated 4 cups Pineapple, diced 4 cups Golden raisins 1 ½ cups Cinnamon 1 Tbsp. Vanilla 1 Tbsp. Sorghum syrup as needed Coconut, shredded, toasted 2 cups Coconut, flaked, toasted 1 cup

Method 1. Combine oats, oat tea, coconut milk, carrots, pineapple, raisins, cinnamon, and vanilla in a

bowl. 2. Adjust seasoning with sorghum syrup, cover bowl with plastic wrap and refrigerate 8 hours

or overnight. 3. Stir in coconut prior to serving. Garnish with toasted flaked coconut.



SORGHUM BLUEBERRY LEMON MUFFINS Yield: 12 Muffins

Ingredients Amounts Sorghum Blend Flour Sorghum flour 1 ½ cups Potato starch or cornstarch 1 ½ cups Tapioca flour 1 cup Dry Ingredients Sorghum Flour Blend (recipe above) 2 1/3 cups Sugar ¾ cup Baking powder 1 Tbsp. Xanthan gum 1 ½ tsp. Salt ¾ tsp. Wet Ingredients Soy milk, room temperature 1 cup Canola oil 1/3 cup Eggs, room temperature 2 ea. Lemon zest 1 Tbsp. Vanilla extract 1 tsp. Blueberries 1 ¼ cups

Method 1. For the Sorghum Flour Blend: Mix all ingredients together. 2. Preheat the oven to 375ºF. Generously grease a standard 12-cup non-stick muffin pan. 3. Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet

ingredients thoroughly until smooth. 4. Make a well in the dry ingredients and add wet ingredients. Combine with a spatula until

just moistened and then gently stir in the 1 cup of blueberries. 5. Divide the batter evenly in the pan and sprinkle each muffin with a few blueberries on top

and little sugar. 6. Bake until the muffin tops are lightly browned, approximately 20 to 25 minutes or until a

toothpick inserted in the center of a muffin comes out clean.

Source: Adapted from simplysorghum.com



HONEY GRANOLA BARS WITH PISTACHIOS, ALMONDS, GOLDEN RAISINS, AND DRIED CHERRIES

Yield: 20 Bars Ingredients Amounts Nonstick vegetable spray as needed Dried fruit (golden raisins, cherries) 1 ¼ cups divided Honey 2/3 cup Almond butter ½ cup Ground cinnamon 1 ½ tsp. Salt ¾ tsp. Vanilla extract 1 tsp. Oats, divided 1 ½ cups Pistachios ½ cup Sesame seeds ½ cup Sunflower seeds ½ cup Coconut flakes, unsweetened ½ cup

Method 1. Preheat oven to 325°F. Lightly coat a 13x9-inch pan with nonstick spray and line with

parchment paper, leaving an overhang on both long sides; spray parchment. 2. Pulse ¾ cup fruit and ½ cup hot water in a food processor until smooth and incorporated, 3

to 4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add ½ cup oats and pulse until well combined, 30 to 45 seconds. Add pistachios, seeds, coconut, and remaining 1 cup oats and ½ cup fruit. Pulse until just combined, about 15 seconds.

3. Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.

4. To Crisp Bars: Arrange baked, sliced bars on a baking sheet and bake at 350°F until golden brown, 8 to 10 minutes, or toast as desired in a toaster oven.

Source: Adapted from epicurious.com

https://www.epicurious.com/recipes/food/views/granola-bars-with-dried-fruit-and-seeds



TROPICAL MANKAI SMOOTHIE Yield: 25 Portions

Ingredients Amounts Coconut milk, mixed well 1 ½ gal. Pineapple, extra sweet, peeled, cut 34 oz. into chunks, frozen Mango, peeled, cut into chunks, 8 ¼ cups frozen Banana, peeled, cut into chunks, 9 ¼ cups frozen Mankai 44 oz. Spinach 25 oz. Coconut, desiccated, toasted 1 ½ cups

Method 1. In a vitamix, blend all of the ingredients until smooth. 2. Top with toasted coconut milk.





REFRESHMENT & NETWORKING BREAK

Wednesday, June 19, 2019

Sponsored by Rich Products Corporation

Rich’s Broccoli Cheddar Crust Pizza with Fresh Ricotta, Roasted Trumpet

Mushrooms and Broccoli Rabe Gluten-Free, Vegetarian



RICH’S BROCCOLI CHEDDAR CRUST PIZZA WITH FRESH RICOTTA, ROASTED TRUMPET MUSHROOMS AND

BROCCOLI RABE Yield: 10 Portions

Ingredients Amounts Plant Based Creme Sauce Canola oil 2 Tbsp. Brown rice flour 4 Tbsp. Plant based creme 2 cups Basil Pesto, prepared 2 cups or as needed Trumpet Mushrooms Trumpet mushrooms, cut in ¼ 1 ½ lb. lengthwise Extra-virgin olive oil 1 oz. Broccoli Rabe Broccoli rabe, trimmed 1 ½ lb. Extra-virgin olive oil 3 Tbsp. Garlic cloves, chopped 2 ea. Crushed red pepper ½ tsp. Rich’s Broccoli Cheddar Crust 3 ea. Ricotta 1 cup Parmesan, grated ½ cup Maldon salt as needed Extra-virgin olive oil as needed

1. For the Plant Based Creme Sauce: Place the rice flour in a sauce pot. Lightly toast over medium low heat, stirring constantly. Add the oil and cook 1 minute to flavor the oil. Add the plant based creme whisking vigorously to prevent lumping. Bring to a simmer and simmer for 20 minutes. Season with salt and pepper. Cool.

2. Combine the pesto with the Plant Based Crème Sauce. Season with salt and pepper. 3. For the Trumpet Mushrooms: Preheat a 450°F. 4. Toss the mushrooms with extra-virgin olive oil, salt, and pepper. Place in a single layer in

the oven and roast until golden brown. Cool and cut into ¼-inch thick long bias cuts. 5. For the Broccoli Rabe: Cook the broccoli rabe in boiling salted water for 2 minutes. Shock in

an ice bath. Drain well and remove to a cutting board. Roughly chop into approximately ¾-inch pieces.



6. Put the olive oil in a large sauté pan over medium heat. Add the garlic, cook for 30 seconds. Add the broccoli rabe, cook for 3 to 4 minutes. Add the red pepper and toss to mix well. Season with salt and pepper.

7. For the Pizza: Place the crust in a single layer on a parchment lined baking sheet. Place in the preheated oven to toast.

8. Remove from the oven. Spread with a layer of pesto creme sauce, top with broccoli rabe, mushrooms, and dollops of ricotta cheese. Sprinkle with parmesan cheese.

9. Bake in the oven until the cheese is melted and the broccoli rabe has warmed through. 10. Drizzle with extra-virgin olive oil and Maldon salt. Cut each pizza into 12 pieces.



BREAKOUT SESSIONS – BLOCK A



BREAKOUT SESSION A2: THE “SUSTAINABLE KITCHEN” CULINARY STAGE: STRATEGIES FOR DESIGNING

MENU SUCCESS WITH CARBOHYDRATE QUALITY



SWEET POTATO & OKRA FONIO SUSHI Yield: Makes 4 Rolls

Ingredients Amounts Fonio, cooked, Yolélé brand preferred 1 cup (recipe below) Roasted sweet potato, mashed 1 cup Rice vinegar 1 Tbsp. Salt as needed Carrot, cut into sticks, blanched 1 ea. Cucumber, seeded, cut into sticks 1 ea. Okra, young, trimmed on both ends 2 cups Blanched, shocked in ice water Nori (seaweed), sheets 1 pkg. Garnish Soy sauce as needed Wasabi as needed Dawadawa as needed

Method 1. In a large bowl, combine cooked fonio, sweet potato and rice vinegar. Season with salt. Lay

a bamboo sushi mat on a smooth surface, and lay out seaweed sheet on sushi mat. Using a paddle or your hands, lay out the fonio-sweet potato mixture evenly and thinly, leaving about 2 inches of the seaweed edge farthest from you uncovered.

2. Lay out the fonio mixture evenly on top of the nori rice sheet, leaving space at the far end for rolling.

3. Lay cucumber sticks in a row at the edge nearest you. Lay out a row of carrot sticks next, then a row of okra. Moisten the far edge of the nori with fingers dipped in water. Take the edge closest to you and roll the nori sheet as tightly as possible until you have one complete roll.

4. Lay out a row of cucumber, a row of carrot, and a row of okra, then carefully roll everything together, using the bamboo mat for support.

5. Press the moistened edge against the roll to seal, and place the roll seam side down. Run your knife under warm water, to prevent sticking, and carefully slice the roll into 6 to 8 pieces.

6. Neaten up the edges, then slice the roll, using a damp knife to prevent sticking. 7. Serve with soy sauce and wasabi, and garnish with spice if you like, or use dehydrated

dawadawa. This recipe serves four. Enjoy.

Source: Source: Pierre Thiam, as presented at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



FONIO Yield: 6 Portions

Ingredients Amounts Water 1 cup Fonio, Yolele brand preferred ½ cup

Method 1. In a small pot, add water to Fonio and bring to a boil. 2. Cover and turn down to simmer for 1 minute. Off heat, let stand for 4 minutes. 3. Uncover and fluff gently with a fork. Fonio should be soft and fluffy like couscous. 4. Serve warm or spread it out to cool.

Source: Source: Pierre Thiam, as presented at the 2019 Menus of Change® Leadership Summit.




FONIO STUFFING WITH DATES Yield: 6 to 8 Portions

Ingredients Amounts Red palm oil or vegetable oil, ¼ cup plus more for greasing Medjool dates, pitted, 5 oz. roughly chopped Peanuts, unsalted, roasted, chopped ½ cup Cayenne ½ tsp. Carrots, medium, cut into ¼-inch dice 2 ea. Fonio, Yolélé brand preferred 1 cup Vegetable stock 1 ½ cups Salt as needed Ground black pepper as needed Parsley, chopped 2 Tbsp.

Method 1. Heat the oven to 325°F. 2. In a medium saucepan, heat the palm oil over medium. Add the dates, ¼ cup of the peanuts,

the cayenne, and the carrots and cook, stirring, until the carrots soften slightly, 8 to 10 minutes.

3. Add the fonio and stir until well-coated with oil and then pour in the stock and bring to a boil. Cover the pan and cook, without stirring, until the fonio absorbs all the stock, about 3 minutes

4. Scrape the fonio into an 8-inch square baking dish greased with palm oil and smooth the top.

5. Cover the dish with foil and bake until tender and warmed through, about 20 minutes. 6. Uncover, fluff the fonio with a fork, and season with salt and pepper. 7. Scrape the fonio into a serving bowl and sprinkle with the remaining peanuts and the

parsley before serving.

Source: Source: Pierre Thiam, as presented at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



SAVORY BLACK EYED PEA BLINI WITH SAUTÉED SHRIMP AND SPICY PEPPER COULIS

Ingredients Amounts Blinis Black eyed pea flour 130 g Milk 150 g Water 250 g Canola oil 25 g Onion, small dice 10 g Red bell pepper, small dice 10 g Scotch bonnet, minced 3 g Smoked shrimp powder 2 g Salt to taste Ground black pepper to taste Egg whites 120 g Butter with Canola Oil, or as needed Canola oil Shrimp Shrimp 50 g Salt to taste Ground black pepper to taste Canola oil as needed Garlic, minced 8 g Ginger, minced 4 g Green onion, small dice 10 g Cilantro a pinch Spicy Pepper Coulis (recipe follows) as needed Bean sprouts as needed

Method 1. For the Blinis: Combine all everything but the egg whites into a bowl and whisk until

completely mixed. 2. In a separate bowl, whisk the egg whites to medium peak. Gently fold the eggs whites

into black-eyed pea mixture. 3. Bring a sauté pan to medium-high heat and add a pat of butter. 4. With a 1 ounce ladle, scoop into the hot pan and sear until golden brown on each side. 5. For the Shrimp: Season the shrimp with salt and pepper, set aside. 6. Season a hot sauté pan with a splash of vegetable oil and sweat the garlic, ginger, and

green onion. 7. Add the shrimp and cook until it loses its translucency, about 1 to 2 minutes. 8. Finish with cilantro. 9. To plate: Assemble with black eyed pea blini as base, then sautéed shrimp. Garnish with a

drizzle of coulis and sprouts.



Source: Michael Elegbede, as presented at the 2019 Menus of Change® Leadership Summit.




SPICY PEPPER COULIS Ingredients Amounts Extra-virgin olive oil 27 g Onion, minced 14 g Red bell peppers, roasted, seeded 680 g Habanero chili, seeded 10 g White wine 120 g Chicken stock 243 g Salt to taste Ground black pepper to taste

Method 1. Heat oil in saucepan over medium heat, add onions, and cook for 2 minutes. 2. Chop the roasted bell peppers and habanero and add to the pot, cooking for another 10

minutes. 3. Add the wine and let it evaporate. Add the stock and reduce by half. 4. Carefully puree the hot mixture in a blender until very smooth. 5. Season with salt and pepper.

Source: Michael Elegbede, as presented at the 2019 Menus of Change® Leadership Summit.




GLOBAL PLANT-FORWARD BENTO BOX LUNCH Wednesday, June 19, 2019

Sponsored by Unilever Food Solutions

BBQ Jerk Cauliflower, Kale, and Chickpea Salad featuring Knorr Jamaican Jerk Sauce Vegetarian | Move Legumes and Nuts to the Center of the Plate

Sweet and Smoky Heirloom Tomato and Watermelon Salad with Pickled Red Onions, Pine Nuts, and Ricotta Salata featuring Hellmann’s Smoked Peach Dressing

Vegetarian, Gluten-Free | Think Produce First

Grilled Trumpet Mushrooms, Corn, Squash and Sorghum with Sunflower Vinaigrette Vegetarian, Gluten-Free | Make Whole Intact Grains the New Norm

Plant-Based New Wave ShrimpTM and Avocado Salad with Citrus Poppyseed Dressing Vegan, Gluten-Free | Go “Good Fat” not “Low Fat”

Moroccan Pasta Salad featuring Barilla Chickpea Rotini and NAKED TRUTH® Premium Flame-Grilled Chicken Breast Fillets with Roasted Tomatoes, Kidney Beans and Pistachios

Gluten-Free | Lead with Menu Message around Flavor

Red Lentil and Sweet Potato Hummus with Whole Wheat Lavash Vegan | Leverage Globally Inspired Plant-Based Culinary Strategies

Pure Leaf Freshly Brewed Iced Tea Drink Healthy: From Water, Coffee & Tea to, with Caveats Beverage Alcohol

Dessert Station in Marriott Pavilion Gluten Free Almond, Sorghum and Chocolate Chip Biscotti | Vegan, Gluten-Free illy Coffee Bark with Pistachios, Almonds, and Dried Fruit | Vegan, Gluten-Free



BBQ JERK CAULIFLOWER, KALE, AND CHICKPEA SALAD FEATURING KNORR JAMAICAN JERK SAUCE

Yield: 10 Portions Ingredients Amounts Spicy Lemon Za’atar Dressing Hellmann’s Lemon Za’atar Dressing 20 oz. Pickled jalapeno, diced ¼ cup Cauliflower Cauliflower cut into small florets 2 ea. Knorr Jamaican Jerk Sauce 4 oz. Crispy Chick Peas Chickpeas, 15 oz. canned, rinsed, 2 ea. drained, patted dry Baharat seasoning 1 tsp. Salt as needed Kale Salad Purple kale, chiffonade 10 cups Red onion, shaved ½ cup Yellow cherry tomatoes, halved 5 cups Smoked Gouda, grated 2 ½ cups

Method 1. Prepare the Spicy Lemon Za’atar Dressing: Combine the Hellmann’s Lemon Za’atar Dressing

with pickled jalapeno, whisk well, set aside. 2. Prepare the Cauliflower: Roast the cauliflower florets on a parchment lined sheet pan at 400°F

until golden brown. Toss with Knorr Jamaican Jerk Sauce. Set aside. 3. Prepare the Chick Peas: Fry chick peas until crisp. Toss with Baharat seasoning. Season with

salt. 4. Prepare the Salad: For each portion, combine 1 cup roasted jerk cauliflower, 1 cup purple

kale, 1 tablespoon red onion, ½ cup yellow cherry tomatoes, ¼ cup fried chick peas, and ¼ cup Gouda cheese with 2 ounces Spicy Lemon Za’atar Dressing. Toss well and arrange in a bowl and serve.





SWEET AND SMOKY HEIRLOOM TOMATO AND WATERMELON SALAD WITH PICKLED RED ONIONS, PINE NUTS, AND RICOTTA SALATA FEATURING HELLMANN’S

SMOKED PEACH DRESSING Yield: 10 Portions

Ingredients Amounts Heirloom tomatoes, roughly cut 4 lb. Watermelon, cut into 1” cubes 3 lb. Hellmann’s Smoked Peach Dressing 15 oz. Red onion, thinly sliced 1 lb. Rice vinegar 24 oz. Sugar 1 ½ cups Red chili, finely chopped 1 Tbsp. Popped Sorghum 2 cups Baby arugula 2 ½ cups Mint, chiffonade ¼ cup Basil, chiffonade ¼ cup Radishes, sliced 8 oz. Ricotta salata, shaved 2 cups Pine nuts, roasted 1 cup Sumac to taste

Method 1. Prepare the Tomatoes and Watermelon; Toss the tomatoes and watermelon with Hellmann’s

Smoked Peach Dressing. Set aside, covered, and allow to marinate for up to 1 hour. 2. Prepare the Pickled Red Onions; Bring the rice vinegar, sugar, and chili to a boil. 3. When the sugar has dissolved, add the red onions, bring to a boil for 1 minute and allow to

cool down in the refrigerator. Once cooled, drain. 4. Prepare the Salad; Toss the baby arugula with the mint and basil. 5. Drain the tomato mixture, then toss with pickled red onions and radishes. 6. For each portion, toss the tomato salad with the baby arugula mixture. Add more dressing

if needed to coat. 7. Place 2 cups of the tomato salad on a plate. Top with 3 tablespoons popped sorghum, 1

tablespoon pine nuts and 1/8 cup shaved ricotta salata. Sprinkle with sumac and serve.

Source: Unilever Food Solutions, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



GRILLED TRUMPET MUSHROOMS, CORN, SQUASH, AND SORGHUM WITH SUNFLOWER VINAIGRETTE

Yield: 8 Portions Ingredients Amounts Vinaigrette Sunflower seeds, toasted 1 cup Shallot, chopped 3 Tbsp. Garlic clove, crushed 1 Tbsp. Lemon juice 6 Tbsp. Labneh or Plain Greek yogurt ¾ cup Water 9 Tbsp. Za’atar 4 ½ Tbsp. Extra-virgin olive oil ¾ cup Salt as needed Yellow squash, quartered lengthwise 1 ½ lb. Zucchini, quartered lengthwise 1 ½ lb. Trumpet mushrooms, quartered 1 lb. lengthwise Corn, shucked 12 ea. Extra-virgin olive oil, plus more ¾ cup Salt as needed Ground black pepper as needed Radicchio, julienne 4 cups Broccoli sprouts 2 cups Kale, chopped 4 cups Sorghum, cooked 4 cups Garnish Sunflower seeds ¾ cup Micro greens 3 oz.

Method 1. For the Sunflower Vinaigrette: In a blender, combine all of the ingredients except the olive oil

and salt and blend until slightly chunky. With the blender on, drizzle in the olive oil until the dressing is smooth. Season with salt.

2. For the Salad: Light a grill. 3. In separate bowls, toss the squashes and mushrooms with oil to coat. Season with salt and

pepper. Grill the vegetables over moderate heat, turning occasionally, until lightly charred and just tender, about 5 to 8 minutes for the squash and zucchini.

4. Place the corn on the grill and cook for 10 minutes or until charred and cooked.



5. Cut the squashes and mushrooms into 1-inch pieces on a bias and return to the bowl. Cut the corn kernels off of the cobs and add to the bowl, season with salt and pepper. Let cool to room temperature.

6. Prior to serving stir in the radicchio, sprouts, and kale. Season with salt and pepper. 7. Add half of the vinaigrette to the salad and toss to coat. Garnish with sunflower seeds and

micro greens. 8. Serve, passing the remaining dressing on the side.



PLANT-BASED NEW WAVE SHRIMPTM AND AVOCADO SALAD WITH CITRUS POPPYSEED DRESSING

Yield: 8 Portions Ingredients Amounts Citrus Poppy Dressing Lime juice 6 Tbsp. Orange juice 6 Tbsp. Grapefruit juice 4 Tbsp. Dijon mustard 2 tsp. Vegan mayonnaise 2 tsp. Agave 2 tsp. Canola oil 2/3 cup + 1 Tbsp. Poppy seeds 3 tsp. Salad Rainbow carrots, medium, peeled 1 ea. Watermelon radish, peeled 1 ea. New Wave Foods Shrimp 1 lb. Baby spinach, organic preferred 4 cups Wild arugula, organic preferred 4 cups Frisee, small head 1 ea. Salt as needed Ground black pepper as needed Crispy Shallots (recipe follows) ¼ cup Avocado, made into 8 fans 2 ea. Chives, minced 1 bu. Micro greens 1 oz.

Method 1. For the Citrus Poppy Dressing: Combine all the ingredients in a Vitamix and blend on high.

Transfer the dressing to a jar and keep until needed. 2. For the Salad: Pass the rainbow carrots and watermelon radish on a mandolin for super thin

slices. Keep held in iced water until needed. 3. Use half of the dressing to marinate the shrimp in and reserve the remaining dressing for

the salad. Bake the shrimp in a preheated oven at 325°F for 10 minutes. Allow the shrimp to cool slightly before adding to the salad.

4. To Serve: Toss the salad greens in a bowl with some of the salad dressing, salt, and pepper. 5. Add the shaved radishes and carrot (which should have curled nicely in the ice water). 6. Build the salad around the arch of the plate or bowl. Arrange the shrimp and avocado

artfully, intertwining with the dressed greens, carrot, and radishes slices. Sprinkle with fried shallots.

7. Garnish with chives, micro greens, and drizzled with remaining salad dressing.



Source: New Wave Foods, as served at the 2019 Menus of Change® Leadership Summit.




CRISPY SHALLOTS Yield: 1 Cup

Ingredients Amounts Shallots, cut crosswise into 1 ½ cups ¼-inch slices Canola oil as needed

Method 1. Spread the shallot slices on a baking tray lined with paper towels. Set aside uncovered for 30

minutes to dry them out. Turn over the shallots to air dry the other side. 2. Meanwhile, heat oil in a pan over medium heat to about 275°F. Add shallots (do not crowd)

and using chopsticks, stir gently to loosen the shallot rings. 3. Cook undisturbed until golden then remove from the oil and drain on paper towels (the

shallots will continue to cook and darken). 4. Use fried shallots to garnish noodle or rice dishes. Note: For Crispy Garlic, slice garlic thin and repeat above process.

Source: Adapted from Mai Pham, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



MOROCCAN PASTA SALAD FEATURING BARILLA CHICKPEA ROTINI AND NAKED TRUTH® PREMIUM FLAME-GRILLED

CHICKEN BREAST FILLETS WITH ROASTED TOMATOES, KIDNEY BEANS AND PISTACHIOS

Ingredients Amounts Watercress Preserved Lemon Chermoula Shallot, finely sliced 1 ea. Garlic cloves, finely diced 2 ea. Preserved lemon, seeded, finely diced ½ ea. Watercress 1 cup Parsley, finely chopped ½ cup Cilantro, including roots and stems ½ cup Smoked paprika 1 Tbsp. Cumin 2 tsp. Serrano, finely chopped 1 tsp. Sea salt as needed Lemon, juice of 1 ea. Ground black pepper as needed Extra-virgin olive oil ½ cup Moroccan Spice Paste Extra-virgin olive oil 1 Tbsp. Onion, finely minced 8 oz. Carrot, chopped fine 8 oz. Garlic cloves, finely minced 4 ea. Ras el hanout 2 Tbsp. Smoked paprika 1 Tbsp. Aleppo pepper 1 Tbsp. Preserved lemon, seeded, chopped 1 ea. NAKED TRUTH® Premium Flame-Grilled ½ lb. Chicken Breast Fillets, grilled, diced Barilla Chickpea Rotini, dried 1 lb. Garbanzo beans, cooked, drained ½ lb. Haricot verts, blanched 1 lb. Cucumbers, seeded, cut in quarters ½ lb. Lengthwise, slice in ¼” pieces Dill 1 bu. Mint 1 bu. Parsley 1 bu. Chervil 1 bu. Charred Cherry Tomatoes 1 recipe



(recipe follows) Crispy Kidney and Pistachios as needed (recipe follows)

Method 1. For the Pasta: Cook the pasta according to the directions. Drain, season with salt and pepper. 2. For the Watercress Preserved Lemon Charmoula: Mix all ingredients with olive oil. Allow to sit

for 1 hour to blend the flavors. 3. For the Moroccan Spice Paste: Sauté the onion, carrot, and garlic until it is aromatic and

golden, add the ras el hanout, paprika, aleppo pepper, and preserved lemon. 4. Sauté the chicken for 1 minute, add the Moroccan Spice Paste, and stir to coat. Season with

salt and pepper. Chill. 5. Combine the pasta, chicken, cucumbers, chickpeas, blanched haricot verts, and herbs, gently

toss. 6. Season to taste with additional salt if necessary. 7. Let cool. Fold in tomatoes just prior to serving. 8. Drizzle with chermoula and garnish with Crispy Kidney Beans and Pistachios.



CHARRED TOMATOES Yield: 1 Cup

Ingredients Amounts Grape or cherry tomatoes 1 pt. Extra-virgin olive oil ¼ cup Salt 1 tsp. Sugar 1 Tbsp. Ground black pepper ½ tsp.

Method 1. Toss the cherry tomatoes with olive oil, salt, pepper and sugar and place under a hot broiler

until the tomatoes have charred and slightly collapsed. Reserve until ready to serve.

Source: Barbara Alexander, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



CRISPY KIDNEY AND PISTACHIOS Yield: Makes About 2 ¼ Cups

Ingredients Amounts Kidney, cooked, 2 cups or one 15 oz. can Pistachios, lightly toasted 4 oz. Olive oil spray as needed Ras el hanout 1 Tbsp. Chile flakes 1 tsp. Salt as needed

Method 1. Preheat the oven to 325°F. 2. Place the kidney beans on a parchment lined cookie sheet and spray with olive oil. Sprinkle

liberally with salt, but not the spices. 3. Roast for 30 to 40 minutes in the oven until very crispy—they will crisp up even more as

they cool but if they are still soft inside, continue to roast in 5 minute increments 4. In the last 5 minutes of cooking add the pistachios. 5. When they are done, toss in the spices and allow to cool. 6. Keep in an airtight container. Note: These make an excellent alternative and grain-free crouton or bowl topper.

Source: Adapted from Barbara Alexander, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



RED LENTIL AND SWEET POTATO HUMMUS WITH WHOLE WHEAT LAVASH

Yield: 2 Quarts Ingredients Amounts Sweet potato, peeled, diced 1 cup Garlic cloves 4–6 ea. Water to cover as needed Canola oil 2 oz. Tahini paste ¼ cup Split Red Lentil Purée (recipe follows) 4 cups Lime, juice of 2 ea. Cilantro, minced 2 Tbsp. Salt as needed Ground black pepper as needed Cumin, ground 1 ½ tsp. Parsley, chopped ½ cup Cilantro, chopped ¼ cup Garlic, mashed with salt 1 ea. Extra-virgin olive oil 1 cup Lemon zest 1 tsp. Whole Wheat Lavash as needed

Method 1. Simmer sweet potato and garlic cloves in water until very tender. Drain, reserving the

liquid. 2. Combine all ingredients in the bowl of a food processor and process with enough potato

cooking liquid until a thick and smooth puree is achieved. 3. Adjust seasoning to taste and serve warm or chilled. 4. Combine the herbs, garlic, oil, and zest. Season with salt and pepper. 5. Place a spoonful of herb mixture on top of hummus to serve. 6. Serve with whole wheat lavash.

Source: Lentils.org, as served at the 2019 Menus of Change® Leadership Summit.




SPLIT RED LENTIL PUREE Yield: 3 to 4 Cups

Ingredients Amounts Lentils, split red, rinsed 1 ½ cups Water 4 cups

Method 1. Bring lentils and water to a boil. Cover and simmer for 7 to 9 minutes for split red lentils, or

20 to 25 minutes for whole green lentils. 2. Drain, reserving the liquid. 3. Add ¼ cup of the lentil liquid back into the lentils. Purée in a blender or food processor until

smooth.

Note: Excess purée can be refrigerated for up to one week, and frozen for up to 3 months.





WHOLE GRAIN LAVASH Yield: 3.150 kg

Ingredients Amounts Whole wheat bread flour 2.029 kg Water 1.014 kg Yeast 0.030 kg Salt 0.015 kg Agave 0.061 kg Spanish paprika as needed Salt as needed

Method 1. Water temp 14°C 2. Mix Improved 3. 1st fermentation 3 hours 4. Proof 10 minutes 5. Bake 450°F/235°C Quantity Weight Yield Full Sheet Pans 6 500g 3.000kg Half Pans 0 250g 0.000kg Extra 0.150kg Total 3.150kg Note: Sprinkle with Spanish paprika and kosher salt.



GLUTEN FREE ALMOND, SORGHUM AND CHOCOLATE CHIP BISCOTTI

Yield: Makes About 20 Biscotti Ingredients Amounts Sorghum flour ¾ cup + 2 Tbsp. Arrowroot flour ½ cup Quinoa flour ¼ cup Xanthan gum 1 tsp. Ground flaxseed 1 Tbsp. Baking powder 1 tsp. Fine sea or Himalayan salt ¼ tsp. Sugar, unrefined ½ cup Coconut oil, softened 2 Tbsp. Vanilla extract 1 tsp. Almonds, toasted ½ cup Mini chocolate chips ¼ cup

Method 1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. 2. Place the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, flaxseeds, baking

powder, and salt in a small bowl. Whisk until combined. 3. Place the sugar, coconut oil, and vanilla extract in a stand mixer. Beat until smooth and well

combined. Turn the mixer to low speed. Gradually add the flour mixture to the sugar mixture, beating until well mixed. The dough will be stiff. Use your hands to knead in the almonds and chocolate chips.

4. Transfer the dough to the baking sheet. Using lightly floured hands, form it into two logs, each about 8 x 3-inches. Bake for 25 minutes, until firm to the touch but not hard. Let cool on the baking sheet for 10 minutes.

5. Decrease the oven to 300°F. Cut each log into ¾ inch slices using a sharp knife—do not saw. Remove the parchment paper from the baking sheet. Put the slices on one side, cut-side down, and bake for 10 minutes. Turn the slices onto the other side and bake for 5 to 10 minutes, until toasted and firm. Transfer to a cooling rack to cool completely. The biscotti will continue to harden after they have cooled.

Source: allaboutsorghum.com

http://allaboutsorghum.com/almond-chocolate-chip-biscotti/



ILLY COFFEE BARK WITH PISTACHIOS, ALMONDS, AND DRIED FRUIT

Yield: 1 Pound Ingredients Amounts Chocolate, 70% cacao 1 lb. Ground cardamom 1 tsp. Almonds, lightly toasted, ¾ cup roughly chopped Pistachios, lightly toasted, ¾ cup roughly chopped Dried mulberries, chopped ¼ cup Dried tart cherries, chopped ¼ cup Coffee beans, roughly chopped 2 tsp. Salt 1 pinch

Method 1. Place chocolate in a heatproof bowl set over a saucepan of simmering water. Cook, stirring

occasionally, until melted, 8 minutes or temper the chocolate. 2. Remove bowl from pan and stir in cardamom and half each the almonds, pistachios,

mulberries, and cherries. 3. Spread mixture onto a parchment paper-lined baking sheet into a 10 x 7-inch rectangle,

about ¼-inch thick. Sprinkle evenly with remaining almonds, pistachios, mulberries, cherries, the coffee beans, and salt.

4. Chill, uncovered, until bark hardens, about 2 hours. Break into pieces to serve.

Source: Saveur.com



REFRESHMENT & NETWORKING BREAK Wednesday, June 19, 2019

Sponsored by Land O’Lakes

Kozy Shack Rice Pudding Parfait with Slow Roasted Bananas, Masala

Spiced Almonds, and Coconut Gluten-Free, Vegetarian



KOZY SHACK RICE PUDDING PARFAIT WITH SLOW ROASTED BANANAS, MASALA SPICED

ALMONDS, AND COCONUT Yield: 16 Portions

Ingredients Amounts Slow Roasted Bananas Bananas, cut into 1” pieces 3 lb. Sugar ¾ cup Kozy Shack Rice Pudding 1 ¼ qt. Masala Spiced Almonds and Coconut 2 cups (recipe follows)

Method 1. For the Bananas: Preheat oven to 325˚F. Place the bananas in a single layer in a shallow glass

or ceramic dish. Sprinkle with sugar and mix briefly. 2. Place in the oven and roast, stirring every hour until the bananas brown and caramelize,

approximately 1 hour. Let cool to room temperature. 3. To Serve: Place a 2 tablespoons of rice pudding in a small clear cup. Top with ¼ cup of

roasted bananas, top with more rice pudding. Garnish the top with a few more bananas and a sprinkle of Masala Spiced Almonds and Coconut.



MASALA SPICED ALMONDS AND COCONUT Yield: 1 ½ Cups

Ingredients Amounts

Masala Spice Mix Sambar powder 15 g Red chili powder 10 g Dried chili flakes 5 g Coriander, ground 5 g Cinnamon 5 g Cardamom 5 g Turmeric 5 g Almonds, slivered 100 g Water 30 g Sugar 50 g Butter with Canola Oil 7 g Masala Spice Mix (recipe above) 10 g Coconut, shredded 50 g Salt ½ tsp.

Method 1. For the Masala Spice Mix: combine all the ingredients in a bowl. Mix well. 2. Preheat the oven to 375°F. Place the nuts on a baking sheet and toast in the oven for 6 to 8

minutes. Remove from the oven and set aside to cool. 3. In a medium saucepan, add the water and sugar, and bring to a boil; cook for about 3 to 4

minutes. You are looking for larger bubbles with no color. 4. Remove from the heat and add the toasted nuts and stir to coat evenly. Stir until the sugar

crystallizes and the nuts separate. 5. Return to the heat and cook over medium heat for another 2 to 3 minutes, until sugar has

melted and caramelized. Remove from the heat and add the butter, Masala Spice Mix, coconut, and salt; stir until combined.

6. Pour onto a silpat lined pan and cool completely. Transfer to an airtight container until ready to use.



BREAKOUT SESSIONS – BLOCK B



BREAKOUT SESSION B1: THE “SUSTAINABLE KITCHEN” CULINARY STAGE: STRATEGIES FROM THE

MEDITERRANEAN



FENNEL AND ARTICHOKE SALAD WITH GRAPEFRUIT AND AVOCADO

Yield: 10 Portions Ingredients Amounts Fennel 2 ea. Artichoke 2 ea. Lemon Dijon Vinaigrette 1 oz. (recipe follows) Grapefruit 1 ea. Avocado, sliced thin 1 ea. Aged Mahón cheese, shaved thin 2 oz. Coarse sea salt to taste Ground black pepper to taste

Method 1. Pick off and reserve fennel fronds. 2. On a mandolin shave the fennel thinly. 3. Clean artichoke and thinly slice on the mandolin. 4. Toss fennel and artichokes in a large mixing bowl with vinaigrette to prevent oxidation. 5. Trim top and bottom of grapefruit, then peel and cut segments into supremes and combine

with the artichoke and fennel mixture. 6. Plate the salad on a large platter. Season with more vinaigrette, sea salt, and pepper. 7. Add sliced avocado and shaved Mahón cheese. 8. Garnish with fennel fronds and finish with a drizzle of extra-virgin olive oil.

Source: Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit.




LEMON DIJON VINAIGRETTE Yield: 8 Portions

Ingredients Amounts Lemon, zested and juiced 1 ea. Fino sherry vinegar 2 Tbsp. Whole-grain dijon mustard 1 Tbsp. Garlic clove, grated ¼ ea. Spanish extra-virgin olive oil 8 oz. Coarse sea salt to taste Ground black pepper to taste

Method 1. Emulsify all ingredients together.

Source: Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit.




SUMMER SQUASH SALAD WITH RADISHES AND TUNA Yield: 10 Portions

Ingredients Amounts Summer squash, various, 32 oz. thinly sliced into rounds Radishes, various, 8 oz. thinly sliced into rounds Tuna in olive oil, line-caught preferred 8 oz. Shallots, sliced thinly 2 ea. Sun gold tomatoes 8 oz. Serrano chile, sliced thinly 1 ea. Purple cauliflower, sliced thinly 2 cups Limes, juice and zest reserved 8 ea. Spanish extra-virgin olive oil 1 ½ cups Cilantro, chopped ¼ cup Dill, chopped ¼ cup Coarse sea salt to taste Ground black pepper to taste Aged Manchego 2 oz.

Method 1. In a large bowl, toss the squash, radishes, tuna, shallots, tomatoes, chile, cauliflower, lime

juice and olive oil. Season with salt and pepper. 2. Divide onto a large platter and top with cilantro and dill. Sprinkle the lime zest directly on

top and then use a vegetable peeler to shave the Manchego. Serve immediately.

Source: Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



ZUCCHINI NOODLES WITH PESTO OF GARLIC SCAPES AND MARCONA ALMONDS

Yield: 10 Portions Ingredients Amounts Salt 2 Tbsp. Zucchini, spiralized 4 ea. Garlic Scape Pesto (recipe follows) ½ cup Spanish extra-virgin olive oil to taste Aged Manchego, micro planed ¼ oz. Ground black pepper to taste Dill, chopped to taste

Method 1. Bring a large pot of salted water to a boil. Prepare an ice bath. 2. Blanch the zucchini noodles for 5 seconds, then shock in an ice bath. Transfer to a salad

spinner and spin to remove excess water. 3. Place the zoodles in a large bowl and drizzle the pesto on top. Gently toss with chop sticks

or two forks until evenly coated. 4. Divide on a large platter and finish with a drizzle of extra-virgin olive oil from Spain, grated

Manchego, a pinch of black pepper, and fresh dill.




GARLIC SCAPE PESTO AND MARCONA ALMONDS Yield: 10 Portions

Ingredients Amounts Water 8 cups Garlic scapes 1 bu. Marcona almonds 1/3 cup Parsley 3 Tbsp. Mint 3 Tbsp. Dill 3 Tbsp. Lemon, zest and juice 2 ea. Spanish anchovies 9 ea. Spanish extra-virgin olive oil ¾ cup Salt as needed Ground black pepper as needed

Method 1. Bring a large pot of water to a boil, blanch garlic scapes and shock in an ice bath. 2. In a small skillet, toast almonds over high heat shaking the pan often, until golden brown

and fragrant, about 3 minutes. Reserve. 3. In a food processor, combine the garlic scapes, parsley, mint and dill, lemon juice and zest,

anchovies, olive oil, and a pinch of pepper. Puree until smooth. 4. Add the almonds and pulse to coarsely chop. Season with salt and pepper as needed.




NETWORKING RECEPTION Wednesday, June 19, 2019

Featuring Bronze Level Sponsors

Barilla America and Danone North America Butternut Squash Bechamel and Barilla Red Lentil Penne featuring Silk® Unsweetened Soy Milk with Everything-Spiced

Walnuts Vegan

Clemens Food Group and Nestlé Professional Indian Masala Vegetable and Lentil Ragout with Mini Pork & Freekeh Meatball featuring Minors Indian Concentrate

and Farm Promise® Pork | Gluten-Free

Driscoll’s and The Mushroom Council Santa Fe Blended Mushroom and Beef Burger with Driscoll’s Blackberry Chipotle “Ketchup” and Charred Onions

Gluten-Free without Bun

illy caffè North America and MorningStar Farms illy Coffee Crusted MorningStar Farms® Signature Protein Blend™ Spicy Red Bean Albondigas Torta with Extra Melt

American Cheese and Jalapeños | Vegetarian, Vegan without Cheese

Improved Nature and United Sorghum Checkoff Program Sorghum, Roasted Corn and Improved Nature® PrimeProTex Salad with Sorghum Chips | Vegan, Gluten-Free

Lentils.org and New Wave Foods

Lentil Power Bowl with Honey Chipotle Plant-Based New Wave ShrimpTM | Vegetarian, Gluten-Free

Olive Oils from Spain and RC Fine Foods Protein Plus Spaghetti with Mushroom Ragout, Herbed Plant-Based Ricotta Cheese and Spanish Extra-Virgin Olive Oil

featuring RC Gluten-Free Vegan Demi-Glace | Vegan

Tasting of Olives Oils from Spain | Vegan, Gluten-Free without Bread

Wayne Farms and Wismettac Asian Foods Wismettac Gluten Free Miso Ramen with NAKED TRUTH® Premium Grilled Chicken Breast Chunks,

Pickled Shiitakes, and Sesame Spinach | Gluten-Free, Vegetarian without Chicken

Beverage Stations Greystone Cellars Chardonnay, Merlot, & Cabernet Sauvignon

Beer Tastings from The Brewery at the CIA

Presenter Book Signing Kristie Middleton | MeatLess: Transform the Way You Eat and Live – One Meal at a Time



BUTTERNUT SQUASH BECHAMEL AND BARILLA RED LENTIL PENNE FEATURING SILK® UNSWEETENED SOY MILK WITH

EVERYTHING-SPICED WALNUTS Yield: 50 portions

Ingredients Amounts Barilla Red Lentil Penne 9 qt. Butternut Squash Bechamel 3 qt. (recipe follows) Balsamic glaze 1 ½ cups Everything Spiced Walnuts ¾ cup (recipe follows) Chives, minced ¼ cup Parsley, minced ¼ cup

Method 1. Cook red lentil penne al dente. 2. Toss penne with Butternut Squash Bechamel and top with a drizzle of balsamic glaze,

Everything Spiced Walnuts, chives, and parsley.

Source: Danone North America, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



BUTTERNUT SQUASH BECHAMEL Yield: Makes Approximately 3 ½ Quarts

Ingredients Amounts Canola oil 3 Tbsp. Butternut squash, diced medium 5 ½ cups Red onion, diced medium 1 cup Ground black pepper ½ tsp. Salt 1 ½ tsp. Smoked paprika ½ tsp. Cinnamon ½ tsp. Rosemary, fresh, minced 1 ½ tsp. Vegan butter ¾ cup Flour ¾ cup Silk® Unsweetened Soymilk, plain, 6 ¼ cups Unsweetened, reserved hot

Method 1. Preheat the oven to 375°F, low fan. 2. In a half hotel pan, combine canola oil, butternut squash, red onion, black pepper, salt,

smoked paprika, cinnamon, and rosemary. 3. Bake seasoned squash and onions in oven for 45 minutes, stirring at 25 minutes, until

squash is fork tender and caramelized. Set aside. 4. In a medium rondo over medium heat, melt the vegan butter. Once melted, slowly add the

flour while whisking constantly until the mixture turns in to a paste, cook for 2 minutes. 5. Add the hot milk and whisk until smooth. Bring the mixture to a boil. Reduce heat and

simmer bechamel sauce for 5 minutes while whisking frequently. 6. Add the roasted butternut squash into bechamel sauce. Blend using stick blender until

smooth. Serve hot. Note: Sauce is developed to be slightly salty in order to flavor overall dish with pasta and garnishes.

Source: Danone North America, as served at the 2019 Menus of Change® Leadership Summit.




EVERYTHING-SPICED WALNUTS Yield: Approximately 2 Cups

Ingredients Amounts Walnuts, chopped 1 ¾ cups Canola oil 2 Tbsp. Everything Bagel Spice 2 Tbsp.

Method 1. Preheat oven to 375°F. 2. Toss ingredients in a large mixing bowl. 3. Spread a thin layer of seasoned walnuts on parchment-lined baking sheet. Bake for about 5

minutes, until nuts are lightly toasted. 4. Let nuts cool to room temperature before using.

Source: Danone North America, as served at 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



INDIAN MASALA VEGETABLE AND LENTIL RAGOUT WITH MINI PORK & FREEKEH MEATBALL FEATURING MINORS

INDIAN CONCENTRATE AND FARM PROMISE® PORK Yield: 1 ¾ Gallon, 35 to 40 Meatballs (½ ounce each)

Ingredients Amounts Ragout Canola oil ½ cup Onion, dice ½” 1 ½ cups Carrot, dice ½” 2 ½ cups Green beans, trimmed, cut ½” 2 ½ cups Water 1 gal. Vegetable Stock Reduction as needed Minors Indian Concentrate 1 tub Potato, peeled, diced ½” 2 cups Zucchini, peeled, diced ½” 3 cups Green Swiss chard, washed, drained, 3 qt. cut into 2” pieces (use stems) Garbanzo beans, cooked 3 cups Lentils, precooked al dente, 5 ½ cups just barely Coconut milk 1 cup Salt 1 ½ tsp. Pork Meatballs Farm Promise® Pork 1 lb. Freekah, al dente, just barely cooked ¾ cup Minors Indian Concentrate 2 Tbsp. Salt as needed Ground black pepper ¼ tsp. Cilantro, chopped 2 Tbsp. Cilantro, chopped as needed Crispy poppadum 1 pc.

Method 1. For the Ragout: Heat the oil and sauté onions, carrots, and green beans for 4 to 5 minutes. 2. Add water and Indian concentrate, whisking well to incorporate. 3. Add the potatoes and simmer for 5 minutes. 4. Add zucchini, chard, and garbanzo beans. Set to simmer for 8 minutes. 5. Add precooked lentil and coconut milk, remove from heat. 6. For the Pork Meatballs: Mix all ingredients thoroughly. Using a small scoop, roll into ½ ounce

meatball.



7. Bake at 350°F for approximately 8 minutes or until cooked through. 8. Plate ragout and meatballs, top with cilantro and a piece of crispy poppadum cooked

according to the box directions.

Source: Nestle Professional, as served at 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



SANTA FE BLENDED MUSHROOM AND BEEF BURGER WITH DRISCOLL’S BLACKBERRY CHIPOTLE “KETCHUP” AND

CHARRED ONIONS Yield: 12 Sliders or 6 Burgers

Ingredients Amounts Lean, grass fed ground sirloin 1 lb. Roasted Mushroom Base ½ lb. (recipe follows) Onion, finely chopped ½ cup Dijon mustard 1 Tbsp. Worcestershire 2 tsp. Chile powder 1 ½ Tbsp. Spanish paprika 1 ½ Tbsp. Salt as needed Ground black pepper as needed Pepper jack cheese, sliced 6 oz. Whole Wheat Buns (recipe follows) as needed Blackberry Chipotle Ketchup as needed (recipe follows) Charred Onions (recipe follows) as needed Tomato, sliced 12 ea. Micro cilantro as needed Jicama, Melon, and Blackberry Slaw 12 oz. (recipe follows)

Method 1. In a large bowl, mix together the beef, Roasted Mushroom Base, onion, mustard,

Worcestershire sauce, spices, salt, and pepper. 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 the Charred Onions, tomato, and micro cilantro.

5. Serve with Jicama, Melon, and Blackberry Slaw.

Source: Adapted from Pam Smith, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



ROASTED MUSHROOM BASE Yield: 1 ¼ Pounds or 3 Cups

Ingredients Amounts Extra-virgin olive oil 1 Tbsp. Crimini, small dice 2 lb. P.S. Flavor! Crave or Creole Kitchen 1 ½ tsp. Blend, or salt and ground black pepper as needed

Method 1. Preheat the oven to 400°F. Line two 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.

Source: Pam Smith, as served at 2019 Menus of Change® Leadership Summit.




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, 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 1 ½ tsp. or salt and ground black pepper as needed Red pepper flakes, crushed ½ tsp. Cloves, ground 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.

Source: Pam Smith, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



CHARRED ONIONS Ingredients Amounts Red onion, cut into strips 3 lb. Extra-virgin olive oil 2 tsp. Creole spice blend, or salt and pepper 2 tsp.

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.

Source: Pam Smith, as served at the 2019 Menus of Change® Leadership Summit.




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, cut in half 2 cups Jalapeño peppers, seeded, deveined 1 ea. and minced Lime juice 1 cup Cilantro, chopped 2 Tbsp. 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.

Source: Pam Smith, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



ILLY COFFEE CRUSTED MORNINGSTAR FARMS® SIGNATURE PROTEIN BLEND™ SPICY RED BEAN ALBONDIGAS TORTA

WITH EXTRA MELT AMERICAN CHEESE AND JALAPEÑOS Yield: Makes 8 Sandwiches

Ingredients Amounts Coffee Rub Coffee, ground fine 2 Tbsp. Ancho chile powder 2 Tbsp. Brown sugar 1 Tbsp. Spanish paprika 1 Tbsp. Ground black pepper 1 tsp. Coriander, ground 1 tsp. Salt 2 tsp. Canola oil 1 Tbsp. Mushrooms, sliced 1 cup Espresso 1 Tbsp. Canola oil for griddle or skillet as needed Spicy Red Bean Smash Albondiga 8 ea. Patty, 5-6 oz. (recipe follows) Bolillo roll, split 8 ea. Extra Melt Cheese with Jalapenos 1 cup sliced Cotija ¼ cup Espresso Poblano and Onion Rajas, 1¼ cups heated( recipe follows) Romaine lettuce, whole leaf, 5 ea. washed, drained Avocado, sliced into 4 (¼ on each) 1¼ ea. Radish, sliced paper thin 3 ea. Cilantro, Jalapeno and Lime Pesto 10 oz. (recipe follows)

Method 1. For the Mushrooms: Heat a sauté pan over high heat. Add the canola oil and mushrooms.

Sauté until the mushrooms are browned. Deglaze with espresso, season with salt and pepper.

2. For the Rub: combine all ingredients in a bowl. 3. Sprinkle the rub on the albondigas. 4. Place vegetable oil onto a 350˚F.



5. Preheat griddle or non-stick sauté pan until hot. Place pre-formed spicy red bean albondiga patty on griddle or pan. Cook for 4 minutes without moving the patty until crust has formed. Flip patty and cook for 3 to 4 minutes until interior reaches 165˚F.

6. Place cheese slice on patty, sprinkle with cotija and melt. 7. Spread 2 teaspoons pesto on each side of bolillo roll and place side down on unoiled part of

griddle and cook until roll is golden and heated through. Remove from griddle. 8. Flip roll so cut side faces up and place patty with melted cheese onto lower half of roll. 9. Place heated Rajas and sautéed mushrooms onto cheese and patty on lower roll half. 10. Add Romaine leaf, avocado, and radish slices and close sandwich with upper half of roll.

Source: MorningStar Farms, as served at the 2019 Menus of Change® Leadership Summit.




SPICY RED BEAN SMASHED ALBONDIGA PATTIES Yield: 8 Patties (5 ounces each) or 20 (2-ounce) Sliders

Ingredients Amounts Zucchini, grated, gently squeezed ½ cup White onions, diced fine 1 cup Garlic, minced 4 tsp. Mint, chopped ¼ cup Parsley, chopped 4 tsp. Mexican oregano, dried, crumbled 1 tsp. Brown rice, cooked 1 cup Ground black pepper 1 tsp. Salt ¾ tsp. MorningStar Farms® Signature 1-2 lb. tray Protein Blend™ Spicy Red Bean, thawed Pan spray as needed Patty papers or wax sheets as needed

Method 1. Wash and grate the zucchini, gently press out some excess moisture and microwave 2

minutes to soften. Place in a mixing bowl large enough for all ingredients. 2. Place onions in heatproof container, cover with plastic wrap, and microwave for 2 minutes

to soften. Add to the mixing bowl. 3. Add all remaining ingredients and blend together using a rubber spatula, trying not to

smash the larger pieces of red beans in MorningStar Farms® Signature Protein Blend™ Spicy Red Bean.

4. Lay out sufficient patty papers in a size large enough to place formed patties of same size as bollillo rolls onto sheet trays. Lightly spray papers with pan spray.

5. Use a #8 grey scoop to scoop out 5-ounce, slightly rounded patties onto patty papers on tray.

6. Shape scoops into desired shape to match bolillo rolls, place a second patty paper on top of scoops and press and flatten scoops into 3/8-inch patties to fit in rolls. Place a second oiled sheet on top of each patty for ease of stacking. Wrap trays with plastic wrap and refrigerate.





ESPRESSO POBLANO AND ONION RAJAS Yield: 3 Cups

Ingredients Amounts Oil for deep frying as needed Poblano peppers 2 lbs. Canola oil 1 oz. White onions, peeled, sliced 2 lb. Espresso ¼ cup Salt ½ tsp.

Method 1. In a deep fryer filled with oil, flash fry poblanos for no longer than 30 to 45 seconds, turning

frequently to keep them submerged. Do not overcook or peppers will lose their bright green color. Drain well.

2. Use clean towel to rub off pepper skin. Do not wash or rinse. 3. Remove seeds and cut flesh into strips ¼ inches wide x 2 inches long. Place in mixing bowl. 4. Meanwhile, heat skillet and add the oil, onions, and salt. Sweat until cooked through, but do

not brown. 5. Add softened the onions to the sliced poblanos and mix well. Refrigerate until ready to use. Variation: May roast pepper over an open flame until blackened and charred in spots. Place in bowl covered with plastic wrap and allow to sit at room temperature and steam for 15 minutes to make peeling easier. Continue with remaining steps.

Source: MorningStar Farms, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



CILANTRO, JALAPENO, AND LIME PESTO Yield: 3 Cups

Ingredients Amounts Jalapeño, roasted, peeled 6 ea. Garlic, minced 1 Tbsp. Cilantro, washed, rough chopped 2 bu. Green onions, washed, sliced 1 bu. Lime juice ½ cup Canola oil 1 cup Salt 1 tsp.

Method 1. Remove seeds from half of the roasted jalapeños and discard (all seeds can be used if

desired for a very spicy mixture). 2. Place all ingredients in processor and puree. Adjust seasoning to taste, add more lime juice

and salt as desired. 3. Place in container and refrigerate.

Note: *See poblano method above, leaving some roasted peel on for flavor.




SORGHUM, ROASTED CORN AND IMPROVED NATURE® PRIMEPROTEX SALAD WITH SORGHUM CHIPS

Yield: 20 Portions Ingredients Amounts Dressing Olive or canola oil 1 ¼ cups Lime juice, fresh 1/3 cup Lime zest, finely chopped 1 tsp. Cumin, ground 2 tsp. Paprika 1 tsp. Chili powder ½ tsp. Hot sauce, medium heat 1 Tbsp. Salt to taste Corn Salad Corn, pan roasted, cooled 4 cups Avocado, large, chopped 2 ea. Green onions, chopped 1 bu. Cilantro, coarsely chopped ½ bu. Jalapeno, finely chopped 1 ea. Manzanilla olives, finely chopped ½ cup Black beans, cooked, cooled 2 cups Sorghum, cooked 3 cups Improved Nature® PrimePro Tex® 3 cups Mini Pieces, cooked, cooled (recipe follows) Sorghum chips (optional) as needed Micro cilantro ½ cup

Method 1. For the Dressing: In a small bowl combine all the dressing ingredients and whisk together

until completely combined, salt to taste. 2. For the Salad: In a large bowl combine the cooled corn, avocado, green onions, cilantro,

jalapeno, olives, black beans, sorghum, and Improved Nature® Mini Pieces. Gently toss together.

3. Gently toss together and adjust seasoning as needed. 4. To Serve: Garnish with micro cilantro and sorghum chips on the side.

Source: Adapted from Improved Nature®, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



IMPROVED NATURE MINI PIECES Ingredients Amounts Improved Nature® Sausage Crumble Canola oil 1 Tbsp. Onion, sliced 1 ea. Garlic clove, smashed 4 ea. Gluten-free soy sauce 2 Tbsp. Rosemary sprigs 2 ea. Bay leaves 1 tsp. Improved Nature®, Mini Shred 1 cup Vegetable stock 1 qt.

Method 1. For the Improve Nature Sausage Crumble: Place the oil in a sauce pot. Add the onions and

garlic, sweat until slightly caramelized. Add the soy sauce, rosemary, and bay leaves. Sweat a few seconds. Add the stock and bring to a simmer. Cook for 30 minutes. Strain and place in a clean pot.

2. Add the improved Nature® pieces to the pot and bring to a simmer. Reduce to low heat and cook for 15 minutes or until just tender. The pieces should still have some bite. Drain well, gently pressing out excess liquid.



LENTIL POWER BOWL WITH HONEY CHIPOTLE PLANT-BASED NEW WAVE SHRIMPTM

Yield: 4 Portions Ingredients Amounts Cilantro-Lime Crema Sour cream, light ½ cup Lime juice 1 Tbsp. Cilantro, finely chopped 3 Tbsp. Garlic, finely minced 1 ea. Salt to taste Ground black pepper to taste Vinaigrette Garlic, roasted, minced ¼ cup Cilantro, coarsely chopped 2 Tbsp. Lime juice ½ cup Canola oil ½ cup Salt as needed Ground black pepper as needed Shrimp New Wave Foods Shrimp 1 lb. Chipotle powder ¾ tsp. Chili powder ½ tsp. Cumin, ground ½ tsp. Paprika ¼ tsp. Garlic powder ¼ tsp. Coriander, ground ¼ tsp. Salt ½ tsp. Ground black pepper ¼ tsp. Extra-virgin olive oil 3 Tbsp. Blossom honey, local preferred 3 Tbsp. Butter with Canola Oil 2 Tbsp. Bowl Sorghum, cooked 2 cups Green lentils, cooked 4 cups Arugula 4 cups Cherry Tomatoes, halved 2 cups Cucumbers, peeled, seeded, cut 1 cup lengthwise, ¼” slices Avocados, peeled and diced 2 ea. Cotija, crumbled ½ cup



Method 1. For the Cilantro-Lime Crema: In a bowl, whisk all the ingredients together, seasoning with salt

and pepper to taste. Cover and chill until ready to use. 2. For the Vinaigrette: Whisk all ingredients together in a bowl. Season with salt and pepper. 3. For the Shrimp: In a medium bowl, whisk the chipotle powder, chili powder, cumin, paprika,

coriander, salt, and pepper together. Add the shrimp and toss until evenly coated. 4. Heat the olive oil in a non-stick skillet over medium-high heat. Add the shrimp and cook

until opaque and cooked through, tossing with honey halfway through cooking. Finish with butter at the end, seasoning with salt and pepper.

5. Combine the grains, lentils, and greens in a bowl. Season with salt and pepper. Add vinaigrette as needed and adjust seasoning.

6. Place the lentil mixture in a bowl. Top with a shrimp, avocadoes and drizzle with lime crema. Sprinkle with cotija cheese and micro greens.

Source: Adapted from New Wave Foods, as served at the 2019 Menus of Change® Leadership Summit.

Published with permission of the author. All rights reserved



PROTEIN PLUS SPAGHETTI WITH MUSHROOM RAGOUT, HERBED PLANT-BASED RICOTTA CHEESE AND SPANISH EXTRA-VIRGIN OLIVE OIL FEATURING RC GLUTEN-FREE

VEGAN DEMI-GLACE Yield: 1 Gallon Mushroom Ragout, 1 Quart Herbed Ricotta

Ingredients Amounts Herbed Ricotta Kite Hill Plant Based Ricotta Cheese 10 oz. Go Veggie Vegan Parmesan Cheese 1 oz. Daiya Plain Cream Cheeze Style Spread 1 lb. RC Hearty Foundations® Vegan 2 tsp. Gluten-Free Chicken Flavor Base, dry Herb mix of rosemary, thyme, 1 tsp. and parsley, minced Demi Glace Mix RC Gluten-Free Vegan Demi-Glace 2 qt. Mix RC Umami Sensations® Mirepoix ½ tsp. Powder RC Umami Sensations® Shiitake ½ tsp. Mushroom Powder Sauce Agar agar ½ oz. RC Hearty Foundations® Vegan 1 qt. Gluten-Free Beef Flavor Base, prepared Spanish extra-virgin olive oil 2 Tbsp. Shallots, minced 1 oz. Port wine 2 oz. Red wine 2 oz. Mushroom Ragout Spanish extra-virgin olive oil 3 oz. Button mushrooms, quartered 1½ lb. Cremini mushrooms, quartered 1½ lb. Oyster mushrooms 1½ lb. Piquillo peppers, roasted, brunoise 4 oz. Herb mix of rosemary, thyme, 2 Tbsp. and parsley, minced



Protein Plus Spaghetti, cooked 4 lb.

Method 1. For the Ricotta: In a mixer bowl combine Kite Hill ricotta cheese, Go Veggie Vegan Parmesan

Cheese, and Daiya Plain Cream Cheese. Whip until smooth and creamy. 2. Season with RC Hearty Foundations® Vegan Gluten-Free Chicken Flavor Base, dry and

fresh herb mix. Keep refrigerated until ready to use. 3. For the Demi-Glace Mix: Combine the Demi-Glace mix with the mirepoix powder and

shiitake powder. Divide into two 1 quart containers. 4. For the Sauce: Combine the agar agar and prepared RC Hearty Foundations® Vegan Gluten-

Free Beef Flavor Base. Set aside. 5. In a sauce pan, melt Spanish olive oil and sauté shallots until transparent. Add port and red

wine and reduce volume by half. 6. Add the agar agar Beef Flavor Base mixture and 1 quart of the Demi-Glace Mix to the

reduced wine. 7. Simmer mixture for 10 to 15 minutes, strain and reserve. This is the sauce for the plate. 8. For the Mushroom Ragout: In a hot sauté pan, cook mushrooms with Spanish Olive Oil in

batches so mushrooms sear, not steam, while cooking. 9. Add the piquillos, fresh herb mixture, and the remaining quart of Demi-Glace mix to the last

“batch” of mushrooms. 10. To Serve: Mix the mushroom ragout with cooked spaghetti. 11. Place the pasta on the plate. Drizzle with the sauce and serve with a dollop of the herb

ricotta.

Source: RC Fine Foods, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



WISMETTAC GLUTEN FREE MISO RAMEN WITH NAKED TRUTH® PREMIUM GRILLED CHICKEN BREAST CHUNKS,

PICKLED SHIITAKES, AND SESAME SPINACH Yield: 8 Portions

Ingredients Amounts Ajitama Eggs Water 1 cup Sake ½ cup Soy sauce ½ cup Mirin ½ cup Brown sugar 1 Tbsp. Garlic, smashed 1 cl. Ginger slice, ¼” thick, smashed 1 ea. Eggs 6 ea. Gluten free Miso Ramen 8 portions Baby spinach 8 oz. Pickled Shiitakes (recipe index) 8 oz. Ajitama Eggs, cut in half 4 ea. (recipe above) Grilled chicken breast, cooked 1 lb. Sesame seeds, toasted 1 Tbsp. Sesame oil 1 Tbsp.

Method 1. For the Ajitama Eggs: combine the water, sake, soy sauce, mirin, sugar, garlic, and ginger in a

sauce pot. Bring to a simmer. Cook for 5 minutes on low. Remove from heat. Do not over reduce.

2. Pierce the end of the eggs with a thumbtack to make a tiny whole. 3. Bring a pot of water to a boil. Add 1 tablespoon of baking soda. Gently lower the eggs into

the water. Reduce temperature to 190°F and allow to cook for 7 minutes. Remove from the heat and shock in ice water. Carefully peel the eggs.

4. Place the eggs in a bowl that barely fits them all. Pour the marinade on top until the eggs are covered, or just floating. Place a paper towel on top and press down until completely saturated in liquid to keep the eggs submerged and marinating evenly. Place the bonito flakes on top of the paper towels. Refrigerate for overnight.

5. Remove from seasoning (to prevent over salting). Cut in half with a sharp knife. 6. Slice the chicken keeping slices in sequence. 7. For the Ramen: Heat the ramen in an immersion circulator at 170°F until warmed through. 8. Place the ramen in a bowl. Top with a few pieces of spinach, pickled shiitakes, half of an

ajitama egg, and 3 pieces of sliced, fanned chicken. Drizzle with sesame oil and garnish with sesame seeds.

Source: Wismettac, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



THURSDAY, JUNE 20TH



HUDSON VALLEY BREAKFAST BUFFET Thursday, June 20, 2019

Sponsored by The National Honey Board

Fonio and Quinoa Coconut Crepes with Honey Tofu Banana Cream and Pine Nuts Vegetarian, Gluten-Free

Caramelized Onions, Roasted Mushroom and Zucchini Quiche featuring Minor’s Gluten-Free GreenLeaf Basil Pesto | Vegetarian, Gluten-Free

Lentil, Wilted Greens and Spanish Olive Oil Poached Cherry Tomato Bowl with Blended Mushroom and Pork Sausage | Gluten-Free, Vegan without Sausage

Harissa Chickpea Curry with Tofu | Vegan, Gluten-Free

Honey Seeded Baked Oatmeal with Almonds, Cardamom Spice, and Honey Banana Almond Milk | Vegetarian, Gluten-Free

Vegan Maple Pistachio Banana Muffins with Almond Milk |Vegan

Gluten-Free Almond Breakfast Cake with Roasted Strawberries Vegetarian, Gluten-Free

Assorted Whole Grain Breads| Vegan (Gluten-Free available) Honey Roasted Strawberry Butter |Vegetarian, Gluten-Free

Ginger Spiced Peach Preserves | Vegan, Gluten-Free Peanut Butter | Vegan, Gluten-Free

Beverage Station

Honey, Green Tea, Blueberry, and Oat Milk Smoothie | Vegetarian, Gluten-Free



FONIO AND QUINOA COCONUT CREPES WITH HONEY TOFU BANANA CREAM AND PINE NUTS

Yield: 10 Portions Ingredients Amounts For the Crepe (makes 10, 6” crepes) Fonio, cooked ½ cup Quinoa, cooked ½ cup Coconut milk 1 1/3 cup Cornstarch 2/3 cup Eggs 2 ea. Extra-virgin olive oil or melted butter 2 Tbsp. Salt a pinch Crepe Filling Firm tofu 14 oz. Feta 2 oz. Bananas 2 ea. Vegan cream cheese 6 oz. Clover honey ¼ cup Lemon juice 1 Tbsp. Salt 1 tsp. Lemon zest ½ Tbsp. Topping Red wine vinegar 1 cup Avocado honey 4 Tbsp. + 1 Tbsp. Fermented honey 2 Tbsp. Dried fruit, mixed 1 cup Pine nuts, toasted ¼ cup Mint, chopped 1 Tbsp. Salt a pinch Garnish Avocado honey as needed Popped amaranth as needed

Method 1. For the Crepes: Combine cooked fonio and quinoa in a mixing bowl, making sure to break up

any clumps of the fonio. Set this mix aside. 2. Place remaining ingredients into a KitchenAid blender and blend until smooth. 3. Spray a nonstick pan with pan spray and preheat it over medium-high heat.



4. Pour about a ¼ cup of batter into the pan while swirling the pan to evenly coat to the bottom of the pan.

5. Quickly sprinkle desired amount of grains into the pan over the still raw batter. 6. Cook for about 30 seconds or until the sides begin to release. Using a rubber spatula release

all of the edges and flip the crepe over to the grain side and let cook for another 20 to 30 seconds.

7. Flip again and crisp up the non-grain side of the crepe. Remove from pan and let cool on a sheet tray.

8. Repeat the process with the remaining batter. 9. For the Filling: Place all of the ingredients in a blender and blend until very smooth. Place in

the fridge for at least an hour, until mixture firms up. 10. For the Topping: Combine vinegar, salt, 4 tablespoons honey, and fermented honey in a small

saucepan. Bring it to a boil and remove from heat. 11. Pour liquid over dried fruit and place in cooler overnight. 12. Remove from cooler and drain liquid (you can reserve this liquid and use it again). 13. Mix in the pine nuts, mint, and remaining honey and reserve for use. 14. To Assembly: Place crepe grain side down and scoop a large spoonful of the filling in the

center. 15. Fold the crepe by tucking in the sides first and then roll it like a small burrito. 16. Place on a plate with the seam down. Place a spoonful of the topping over the crepe. 17. Finish with remaining avocado honey and popped amaranth.




CARAMELIZED ONIONS, ROASTED MUSHROOM AND ZUCCHINI QUICHE FEATURING MINOR’S GLUTEN-FREE

GREENLEAF BASIL PESTO Yield: 1, 9-inch Quiche

Ingredients Amounts Butter with Canola Oil 1 Tbsp. Onions, thinly sliced 2 cups Mushrooms, sliced 2 cups Zucchini, quartered lengthwise, 1 ea. then thinly sliced Eggs 6 ea. Milk 1 cup Plain Greek yogurt ¾ cup Pesto ¼ cup Gruyère cheese, shredded ¼ cup White cheddar cheese, shredded ½ cup Salt 1 tsp. Ground black pepper ¼ tsp.

Method 1. In a sauté pan, over low heat, melt butter. Add onions to pan and slowly caramelize. Once

fully caramelized, remove from pan and let cool. Rough chop and set aside. 2. In a separate sauté pan, over medium heat, sauté the mushrooms until golden brown and

the liquid has evaporated. Let cool. 3. In the same pan used to cook mushrooms, lightly sauté zucchini over medium heat until

tender. Remove from pan and let cool. 4. In a mixing bowl, whisk eggs, milk, yogurt, pesto, cheeses, salt, and pepper. 5. Preheat oven to 325°F and lightly grease a 9-inch pie pan. Scatter onions, zucchini, and

mushrooms in the bottom of the pie pan. Pour egg mixture over it. Bake for 30 minutes. 6. Let cool and serve warm or chilled.

Source: Adapted from Chobani, as served at the Menus of Change conference. Published with permission of the author. All rights reserved.



LENTIL, WILTED GREENS AND SPANISH OLIVE OIL POACHED CHERRY TOMATO BOWL WITH BLENDED

MUSHROOM AND PORK SAUSAGE Yield: 8 Portions

Ingredients Amounts Garlic, sliced ¼ cup Extra-virgin olive oil ¼ cup Thyme, chopped 1 Tbsp. Lentils 1 cup Water or vegetable stock 2 cups Chard, stemmed, cut in 2”pieces 2 bu. Braising greens ½ lb. Confit Cherry Tomatoes Cherry tomatoes 4 cups Garlic cloves, smashed 6 ea. Thyme sprigs 6 ea. Extra-virgin olive oil ½ cup Salt as needed Ground black pepper as needed Big Fork Sausage, cooked, sliced 1 lbs. ¼” thick on a bias (shingle) Micro greens as needed

Method 1. For the Lentils: Combine the garlic, olive oil, and thyme in pot. Bring to a low simmer.

Reduce heat and cook until the garlic is tender and translucent. Drain off the excess oil, reserve.

2. Add the lentils and water or stock to the garlic. Bring to a simmer. Cook until the lentils are tender. Season with salt and pepper. Cool until ready to serve.

3. For the Cherry Tomato Confit: Preheat oven to 400°F. 4. Toss the tomatoes, garlic, and thyme with olive oil in a medium bowl. Season with salt and

pepper and spread onto a sheet tray. 5. Bake until tomatoes are wrinkled, about 30 minutes. Make sure to gently toss the tomatoes

halfway through cooking. Let cool. To store, transfer to a jar, top with olive oil and refrigerate up to 1 week.

6. To Serve: Heat the reserved oil in a large sautoir over medium high heat. Add the greens and cook until the greens are just wilted. Season with salt and pepper. Add in the lentils and warm. Gently fold in a quarter of the tomatoes.

7. Place the greens and lentil mixture in a bowl. Top with a few of slices of sausage and some tomatoes. Garnish with micro greens.



HARISSA CHICKPEA CURRY WITH TOFU Yield: 12 Portions

Ingredients Amounts Canola oil ½ cup Garlic, minced ¼ cup Onion, small dice 1 cups Harissa spice blend 3 Tbsp. Curry powder 1/3 cups Vegetable stock 3 cups Chickpeas, cooked 6 cups Carrots, small dice 2 cups Red beets, small dice 2 cups So Delicious Coconut Milk, 4 cups unsweetened Salt ¼ cup or as needed Roasted Garlic Coconut Yogurt Roasted garlic ¼ cup So Delicious Coconut Milk Yogurt 1 ½ cups Salt 1 ½ tsp. Tofu, firm, steamed, cut in 1 lb. 1” cubes Cilantro, finely chopped ½ cup

Method 1. Heat a large pot on medium-high heat. Add the oil, and sauté minced garlic, onion, curry

powder, and harissa spice blend until fragrant, about 2 to 3 minutes. 2. Deglaze pot with vegetable stock. Add chickpeas, carrots and beets, and simmer on low heat

until carrots and beets are fork-tender, about 15 to 20 minutes. 3. Add coconut milk and salt into pot. Stir until well-combined. Add tofu and heat until

warmed through. 4. Place a ladle of the curry in a bowl. Garnish with a drizzle of Roasted Garlic Coconut Milk

Yogurt and finely chopped cilantro.

Note: For Harissa Spice Mix: Guajillo powder, coriander, cumin, caraway – toast & grind.

Source: Danone North America, as served at the Menus of Change conference. Published with permission of the author. All rights reserved.



HONEY SEEDED BAKED OATMEAL WITH ALMONDS, CARDAMOM SPICE, AND HONEY BANANA ALMOND MILK

Yield: 1 2-inch Hotel Pan or 32 2-inch Portions Ingredients Amounts

Honey 2/3 cup Baking powder 4 tsp. Cinnamon 1 Tbsp. Cardamom, ground 3 tsp. Almond milk 3 cups Extra-virgin olive oil ½ cup Salt 3 tsp. Eggs 6 ea. Rolled oats 7 cups Pumpkin seeds, toasted ½ cup Chia seeds ¼ cup Hemp hearts, hulled ¼ cup Flax seed, ground ½ cup Almonds, sliced ½ cup Honey Banana Almond Milk as needed (recipe follows)

Method 1. Add honey, baking powder, cinnamon, cardamom, almond milk, olive oil, salt, and eggs

into a blender and blend on high until well mixed. 2. In a large mixing bowl combine rolled oats, pumpkin seeds, chia seeds, hemp hearts,

ground flax, and sliced almonds. Mix thoroughly. 3. Add liquid mixture from blender into mixing bowl and gently stir ingredients evenly by

hand. Do not use a mixture or the dough will become gummy. 4. Spray a full size 2-inch hotel pan with non-stick spray and pour oatmeal mixture into pan.

Using a rubber spatula spread the mixture evenly in pan. 5. Bake in a preheated 350°F oven for 20 to 30 minutes until edges are brown and it is firm to

the touch. 6. Allow baked oatmeal to cool and cut into desired sections. Pour Honey Banana Almond

Milk over top to serve.




HONEY BANANA ALMOND MILK Yield: Approximately 6 Cups

Ingredients Amounts Honey ½ cup Bananas, slightly browned 4 ea. Almond milk 4 cups

Method 1. Add honey, brown bananas, and almond milk to a high powered blender and blend on high

until well combined. Variation: Add berries or peanut butter to mixture. You can also use different kinds of milks. Note: This is great on its own or poured over Baked Oatmeal.




VEGAN MAPLE PISTACHIO BANANA MUFFINS WITH ALMOND MILK

Yield: 12 Muffins Ingredients Amounts Flour, unpacked 1 cup Whole wheat flour, white ¾ cup Brown sugar, packed 1 cup Baking powder 1 Tbsp. Salt ½ tsp. Ground cinnamon 1 tsp. Ground nutmeg ½ tsp. Banana, very ripe, mashed 1 cup Almond milk ½ cup Coconut oil, melted ½ cup Vanilla extract 1 tsp. Maple syrup 2 ½ Tbsp. Pistachios, toasted, chopped ½ cup Cinnamon Glaze (optional) Confectioners' sugar 1 cup Water 1-2 Tbsp. Cinnamon ½ tsp. Salt 1/8 tsp.

Method 1. Preheat oven to 400°F. Line a twelve-muffin tin with paper liners; lightly spray liners with

non-stick baking spray and set aside. 2. In a medium-sized bowl mix together the flour, brown sugar, baking powder, salt,

cinnamon, and nutmeg. In a separate medium-sized bowl, whisk together the mashed banana, almond milk, coconut oil, vanilla extract, and maple syrup. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix. Fold in pistachios.

3. Divide the batter evenly among the prepared muffin liners. Sprinkle each top with a tablespoon of chopped pecans and a tablespoon of turbinado sugar, if using. Bake for 18 to 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean, or with just a few moist crumbs attached. Drizzle with glaze rights before serving, if using. Serve warm.

4. For the Cinnamon Glaze (optional): Combine all of the ingredients in a small bowl and whisk smooth. If the glaze appears too thick, add a little more water; if the glaze appears too thin, add a little more sugar.

Source: bakerbynature.com



GLUTEN FREE ALMOND BREAKFAST CAKE WITH ROASTED STRAWBERRIES

Yield: 1 Cake Ingredients Amounts Almond flour 6 cups Gluten-free AP flour 1 cup Baking powder 2 ¼ tsp. Baking soda 1 ¼ tsp. Eggs 4 ea. Extra-virgin olive oil 2/3 cup Maple syrup 2/3 cup Orange zest 2 Tbsp. Orange juice 1 ¼ cups Salt 1 tsp. Vanilla extract 1 tsp. Roasted Strawberries Maple syrup 2 Tbsp. Orange zest 1 ½ tsp. Orange juice ½ cup. Lemon zest 1 ½ tsp. Lemon juice 2 tsp. Strawberries, hulled and halved 3 lb. Ground star anise ¼ tsp. Vanilla extract ½ tsp. Plain Greek yogurt, for serving as needed

Method 1. For the Cake: Arrange racks in the upper and lower thirds of the oven; preheat to 350°F.

Grease a 9-inch spring-form pan; line with a round of parchment paper. 2. In a medium bowl, whisk the flours, baking powder, and baking soda. 3. In a large bowl, using an electric mixer, beat the eggs until just blended. Beat in the oil,

syrup, orange zest and juice, salt, and vanilla. Add the dry ingredients. Beat until just blended. Pour into the pan. Bake on the upper rack, rotating halfway through, until a tester comes out clean, about 1 hour. Let cool in the pan on a wire rack. Release the sides of the pan; invert onto the rack. Peel off the paper. Turn rights-side up.

4. For the strawberries: in a 9x13-inch glass or ceramic baking dish, mix the wine, syrup, both zests and juices, strawberries, star anise, and vanilla. Cook on the lower rack, stirring often, until the juices coat the back of a spoon, about 45 minutes.

5. Serve the cake with the strawberries and a dollop of yogurt.

Source: rachaelraymag.com



HONEY, GREEN TEA, BLUEBERRY, AND OAT MILK SMOOTHIE

Yield: 12 Portions Ingredients Amounts Water 1 cup Green tea bag 5 ea. Honey 3 Tbsp. Blueberries, frozen 7 cups Banana, frozen 3 ea. Oat milk 4 cups

Method 1. Microwave water on high until steaming hot in a small bowl. Add tea bag and allow to

brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves. 2. Combine berries, banana, and milk in a blender with ice crushing ability. 3. Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. Some

blenders may require additional water to process the mixture. 4. Pour smoothie into tall glass and serve.



REFRESHMENT & NETWORKING BREAK Thursday, June 20, 2019

Sponsored by Daiya Foods and The Wonderful Company

Daiya Savory Panna Cotta with Apple Relish and Maple-Almond Agro Dolce Vegan, Gluten-Free

Wonderful Pistachio Orange Truffle Bites Vegan, Gluten-Free

Sponsored by



DAIYA SAVORY PANNA COTTA WITH APPLE RELISH AND MAPLE-ALMOND AGRO DOLCE

Yield: 6 Portions Ingredients Amounts Custard Daiya smoked gouda slices, 92 g finely diced High protein flax milk 450 g can substitute soy Daiya plain Greek yogurt 250 g Agar mixed with 32 g 60 g of warm water Salt 3 g Apple Relish Granny smith apple, brunoised and ½ ea. held in acidulated water Celery rib, brunoised ½ ea. Thyme sprigs, picked leaves 1-2 ea. Chives, very finely sliced 3 ea. Lemon juice 60 g Sorghum syrup 30 g Extra-virgin olive oil 30 g Salt as needed Ground black pepper as needed Maple Agro Dolce Canola oil 14 g Garlic cloves, thinly sliced 5 ea. Almonds, slivered 32 g Sherry 32 g Maple syrup 64 g Sherry vinegar 28 g Blood-orange juice or 85 g plain orange juice Blood orange zest or 2-3 g plain orange zest Salt as needed Ground black pepper as needed

Method



1. For the Custard: In a small saucepot, pour in the flax milk and add in the finely diced gouda. Place this over a low heat on the stove top and stir occasionally with a fork to help distribute and break up the pieces of gouda. Melt the gouda into the milk. Do not boil.

2. While the flax milk and gouda mixture is warming, mix the agar with the water. Stir to combine. Make sure not to whisk to vigorously as this will add suspended aeration to your final product.

3. In a food processor, add the warm flax milk and gouda mixture, the yogurt, the bloomed gelatin, and the salt. Pulse the food processor to combine into a smooth purée.

4. Once smooth, pour the mixture into a 1 to 2-inch deep cake pan or individual molds/muffin tin, sprayed with quick pan release. Place under refrigeration for 30 minutes until cool and firm to the touch.

5. For the Apple Relish: Just prior to serving, combine all ingredients and gently fold together in a small bowl, with a rubber spatula. Set aside.

6. To serve, sprinkle over panna cotta. 7. For the Maple Agro Dolce: In a medium skillet, heat the oil. Add the garlic and pine nuts and

cook over moderate heat, stirring, until golden, 2 minutes. 8. Stir in the sherry, maple syrup, sherry vinegar, and blood-orange juice and cook over high

heat until reduced by half, 5 minutes. 9. Remove the saucepan from the heat and whisk in the orange zest. Season with salt and

pepper. 10. Serve the agro dolce over, and alongside the panna cotta.

Source: Adapted from Matthew Jennings, as served at the 2019 Menus of Change® Leadership Summit.




WONDERFUL PISTACHIO ORANGE TRUFFLE BITES Yield: 36 Pieces

Ingredients Amounts Pistachios, toasted 1 cup Medjool dates, pitted, chopped 1 ½ cups Cocoa powder ½ cup + 2 Tbsp. Orange, zest 2 Tbsp. Orange juice ½ cup + 1 Tbsp. Coconut oil 1 Tbsp.

Method 1. In a food processor, pulse the pistachios until coarse crumbs form. Transfer to a medium

bowl. Return the processor bowl to the machine. 2. In the food processor, pulse the dates, cacao, orange zest, and oil, stopping occasionally to

scrape down the sides of the bowl, until smooth. Add the orange juice. Pulse until blended. 3. Using damp hands, roll teaspoonful size of the mixture into balls. Roll in the ground nuts

until coated. Transfer to a plate. Refrigerate for at least 30 minutes.

Source: rachaelraymag.com



BREAKOUT SESSIONS – BLOCK C



BREAKOUT SESSION C1: THE “SUSTAINABLE KITCHEN” CULINARY STAGE: CULINARY STRATEGIES FOR

FOOD WASTE REDUCTION



CARROT HUMMUS WITH CARROT TOP SALAD Yield: 10 Portions

Ingredients Amounts Carrot Hummus Carrot pulp, from 2 lb. carrots 12 ½ oz. Carrot juice, reserved from above 13 oz. Water 7 oz. Lemon juice 2 ea. Cumin, ground 2 tsp. Tahini 8 oz. Ultratex no. 3 (1%) 5 oz. Salt as needed White pepper, finely ground ½ tsp. Carrot Top Salad Ginger, grated 1 tsp. Lemon juice 1 Tbsp. Extra-virgin olive oil 2 Tbsp. Salt to taste Ground black pepper to taste Carrot tops, washed ¼ lb. Micro bulls blood ¼ lb. Tarragon ½ bu.

Method 1. For the Carrot Hummus: In a Vitaprep, add all ingredients except Ultratex and puree on high

for 4 minutes. Stir constantly. Add Ultratex and continue to puree until a fine texture. 2. Adjust seasoning and consistency. Reserve. 3. For the Carrot Top Salad: In a small bowl, whisk together the ginger, lemon juice, extra virgin

olive oil, salt, and pepper. 4. Place the carrot tops, micro bulls blood, and tarragon in a bowl. Lightly dress with

vinaigrette. Season with salt and pepper.

Source: Brian Kaywork, as presented at the Menus of Change Summit. Copyright The Culinary Institute of America 2019. All rights reserved.



COMPOST MERINGUE BEETS WITH VEGETABLE ASH Yield: 10 Portions

Ingredients Amounts Ash-Salt Coating Egg whites 20 ea. Cream of tartar ½ tsp. Salt 24 oz. Squash rind/vegetable ash 14 oz. Red beets, large, washed 3 ea. Substitute for the Beets Pork shoulder, rolled/tied 1 ea. Honeynut squash 3 ea. Branzino 2-3 ea.

Method 1. In a clean mixing bowl, whip the egg whites until a firm peak; add cream of tartar. 2. Slowly add the salt until fully incorporated and stop mixing. 3. Fold the vegetable ash into the meringue. 4. On a baking sheet with parchment, spread a small layer of the meringue. 5. Place the beets on the meringue layer and cover them with the remaining meringue. 6. Bake in a 375°F oven for 1 hour 45 minutes. Remove from the oven and allow to rest for 30

minutes. 7. Carefully cut the meringue off and remove the beets. 8. Brush off the beets and peel; reserve for usage. Note: Vegetable ash is comprised of vegetable trim that has been cooked in a 450°F oven until dark golden to black in color. Some items that are not recommended for the ash include onion skins, allergens, artichokes, and chilies.

Source: Brian Kaywork, as presented at the 2019 Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2019. All rights reserved.



WALK AROUND TASTING LUNCH Thursday, June 20, 2019

Sponsored by the Premium Gold and Gold Sponsors

Daiya Foods Spicy Falafel with Lemon Za’atar Daiya Yogurt Sauce | Gluten-Free, Vegan

Hinoman The Mankai Veggie Burger | Vegetarian

Land O’Lakes Roasted Tri-Colored Cauliflower with Romanesco Puree, Pickled Grapes, Seeds and Almonds featuring Land

O’Lakes Spreadable Butter with Canola Oil | Gluten-Free, Vegetarian

National Honey Board Grilled Caulilini with Golden Cashew Cream, Beeswax Carrot Confit, Pistachios,

Honey Pickled Gold Beets and Raisins | Gluten-Free, Vegetarian

Rich Products Corporation Chilled Vegan Cream of Butternut Squash Soup

featuring Rich’s Plant Based Cooking Creme | Vegan

Gluten-Free Piadina of Ricotta, Mushroom, Red Onions and Arugula featuring Rich’s Gluten-Free Cauliflower Crust | Gluten-Free, Vegetarian

Sysco Persian Tamarind Portico Barramundi on Whole Wheat Couscous with Almond and Raisins

Gluten-Free without Couscous

The Wonderful Company Wonderful Citrus Roasted Carrots with Orange-Carrot Vinaigrette and Wonderful Pistachio Dukkah Gluten-Free,

Vegetarian

Passed Items Improved Nature Ceviche on Sorghum Chips | Gluten-Free, Vegan

Driscoll’s Blueberry Gazpacho with Extra Virgin Olive Oil | Gluten-Free, Vegan

K-Town Chili Nacho featuring MorningStar Farms® Sausage Style Crumbles

Dessert Station Greek Yogurt Dark Chocolate Mousse with Whipped Labne and Berries | Gluten-Free, Vegetarian

Sponsored by



SPICY FALAFEL WITH LEMON ZA’ATAR DAIYA YOGURT SAUCE

Yield: 10 Large Medallions or 20 Small Medallions Ingredients Amounts Lemon Za’atar Yogurt Daiya Non-dairy plain yogurt 3 1/3 cups Za’atar 3 Tbsp. Lemon juice 2 Tbsp. Garlic puree 2 Tbsp. Salt 1 tsp. Vinaigrette Red wine vinegar ¼ cup Dijon mustard 1 Tbsp. Extra-virgin olive oil ¾ cup Salt as needed Ground black pepper as needed Falafel Dried chickpeas 1 cup Onion, roughly chopped 1 cup Parsley, finely chopped 2 Tbsp. Cilantro, finely chopped 2 Tbsp. Salt 1 tsp. Red pepper flakes ½ tsp. Garlic cloves 4 ea. Cumin, ground 1 tsp. Baking powder 1 tsp. Chickpea flour 4-6 Tbsp. Vegetable oil, for frying as needed Radishes, sliced thin 2 cups Sweet 100 tomatoes 2 cups Persian cucumbers, sliced thin 2 cups

Method 1. For the Lemon Za’atar Yogurt: In a small mixing bowl, combine all the ingredients and mix

thoroughly. 2. Cover and reserve until ready to use. 1. For the Vinaigrette: Combine the vinegar and mustard, whisk in extra-virgin olive oil to

emulsify. Season with salt and pepper. 2. For the Falafel: Put the chickpeas in a large bowl and add enough cold water to cover them

by at least 2 inches. Let them soak overnight and then drain.



3. Place the drained, uncooked chickpeas, and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

4. Sprinkle in the baking powder and 4 tablespoons of the flour and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. Cook off a test batch to make sure that the falafels hold together.

3. Form the chickpea mixture into balls about the size of walnuts. 4. Preheat a fryer over medium high heat. Fry the falafels until golden brown and cooked

through. 5. To Serve: Combine the arugula, radish, tomatoes, and cucumbers in a bowl. Season with salt

and pepper. Lightly dress with vinaigrette. Place on a plate. Top with a falafel. Drizzle with Lemon Za’atar Yogurt. Garnish with micro mint.


Published with the permission of the author. All rights reserved.



THE MANKAI VEGGIE BURGER Yield: 25 Portions

Ingredients Amounts Kidney beans, canned, drained 3 cups Mushroom Duxelles (recipe follows) 26 oz. Beets, cooked, grated 10 oz. Panko ¾ cup Provolone, grated coarse 5 oz. Green onions, sliced 2 ½ ea. Garlic powder 1 Tbsp. Smoked paprika 1 ¾ tsp. Eggs, beaten 5 ea. Vital wheat gluten 5 oz. Mankai 12 ½ oz. Brown rice, long-grain, cooked 10 oz. Mankai Burger Bun, halved 25 ea. (recipe follows) Mankai Aioli (recipe follows) as needed Curry Ketchup (recipe follows) as needed

Method 1. Pulse kidney beans in a food processor (do not puree smooth) and transfer to a large mixing

bowl. 2. Add the remaining ingredients to the bowl and fold everything together until well mixed. 3. Use the mixture to form into 4 ounce patties. 4. To cook, pan-fry the patties in vegetable oil for 2 to 3 minutes on each side. 5. Meanwhile, toast the buns and spread aioli and curry ketchup on each side. 6. Place the Mankai burgur on the bottom bun and top with top bun. Serve hot.




MUSHROOM DUXELLES Yield: 25 Portions

Ingredients Amounts Crimini mushrooms, chopped 50 oz. 1/8” Salt 1 ½ tsp. Ground black pepper 1 ½ tsp. Extra-virgin olive oil ½ cup

Method 1. Mix all ingredients together and spread out ¼-inch thick on sheet pans. 2. Bake in a 350°F for 10 minutes, stir, and bake for an additional 10 minutes, stir and bake for

5 minutes. 3. Remove and reserve for use.




MANKAI BURGER BUN Yield: 50 Buns or 100 Slider Buns (1 ¼ ounces)

Ingredients Amounts Flour 16 cups Vital wheat gluten 3 ½ oz. Sugar ½ cup Salt 2.4 oz. Active dry yeast .71 oz. Mankai 12 oz. Butter 3 ½ oz. Water 4 cups

Method 1. Combine flour, wheat gluten, sugar, salt, and yeast. 2. Add the mankai and butter and mix. 3. Add the water and knead to develop gluten. 4. Proof until doubled in size. Punch down. 5. Portion into 1.75 ounce balls. 6. Proof again until doubled in size. 7. Bake at 350°F for 15 to 20 minutes.





CURRY KETCHUP Yield: 25 Portions

Ingredients Amounts Catsup 3 cups Curry powder 2 ½ Tbsp.

Method 1. Combine the catsup and curry powder and allow to marinate for 2 hours before using.





MANKAI AIOLI Yield: 25 Portions

Ingredients Amounts Egg yolk, raw, frozen, pasteurized 3 oz. Lemon juice ½ cup Salt ¼ tsp. Garlic powder ¼ tsp. Dijon mustard 1 tsp. Extra-virgin olive oil 2 ½ cups Basil, chopped ½ cup Mankai 3 oz.

Method 1. Whisk egg yolk, lemon juice, salt, garlic powder, and dijon until well blended and

light yellow in color, approximately 3 minutes. 2. Slowly stream olive oil into the yolk mixture while whisking briskly until all of the oil is

incorporated into an emulsion. 3. Whisk in the chopped basil and Mankai into aioli.





ROASTED TRI-COLORED CAULIFLOWER WITH ROMANESCO PUREE, PICKLED GRAPES, SEEDS AND ALMONDS

FEATURING LAND O’LAKES SPREADABLE BUTTER WITH CANOLA OIL

Yield: 4 Portions Ingredients Amounts Seeded Mixture Cumin 1 Tbsp. Coriander 1 Tbsp. Fennel ½ tsp. Black peppercorns, cracked 1 tsp. Almonds, toasted 2 Tbsp. Sesame seeds 2 Tbsp. Roasted Cauliflower Cauliflower, tri-colored, whole 3 ea. Salt as needed Spreadable Butter with Canola Oil as needed Pickled Grapes Grapes, red or champagne 1 lb. Water 200 ml White wine vinegar 200 ml White wine 100 ml Lemons 2 ea. Sugar 100 ml Romanesco Puree Romanesco 1 ea. Onion, julienned 1 ea. Milk, 2% as needed Parsley ½ bu. Spreadable Butter with Canola Oil 2 Tbsp. Lemon, zest and juice as needed Fleur de sel as needed Micro mint as needed

Method 1. For the Seeded Spice Mixture: Toast the spices in separate pans. Grind in a spice grinder. Toss

with the almonds and sesame seeds.



2. For the Roasted Cauliflower: Clean off any outer leaves and large stalks of both cauliflower, don’t throw away.

3. Salt the cauliflower heads well. Rub with the spreadable butter. Cover with either foil or a lid and put in an oven at 400°F for 30 minutes. Uncover and keep cooking until cooked through, insert knife and see if tender but not mushy, and golden brown.

4. For the Pickled Grapes: Put the grapes into a glass or non-reactive container. 5. Heat the water, vinegar, wine, juice and zest of 1 lemon, sugar, and a pinch of salt. When

sugar is dissolved and liquid boiling, pour it over the grapes. Cover and put aside. 6. For the Romanesco Puree: Chop the romanesco in half. 7. Sauté the onion in a little oil until soft, salt well. Add the roughly chopped romanesco, sauté

a few minutes and then cover with milk. 8. Bring to a boil and then simmer until completely soft and liquid has almost evaporated. 9. Blend until very smooth and creamy, emulsifying with a little spreadable butter. 10. Cut the roasted cauliflower into wedges, like an apple, and grill until golden on both cut

sides. 11. Put a generous spoonful of romanesco puree on each plate and rest the roasted cauliflower

on top. Grate a little zest on top of the roasted cauliflower and salt with fleur de sel. Squeeze some lemon juice over it.

12. Top with pickled grapes, spice mixture, and lots of micro mint.

Source: Adapted from Alice Delcourt, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



GRILLED CAULILINI WITH GOLDEN CASHEW CREAM, BEESWAX CARROT CONFIT, PISTACHIOS, HONEY PICKLED

GOLD BEETS AND RAISINS

Yield: 200 Portions Ingredients Amounts Golden Cashew Cream (2 qt.) Parsnips, medium, peeled, ½” dice 2 ea. Cauliflower florets 1 cup Cashews, raw 11 oz. Golden beets, peeled 3 ea. Turmeric root, sliced ½ Tbsp. Cashew milk 2 cups Honey 3 Tbsp. Onions, diced, sautéed ½ cup Garlic, chopped, sautéed 1 Tbsp. Coconut milk ½ cup Nutritional yeast ¼ cup Salt to taste Ground black pepper to taste Pickled Beets White wine vinegar 1 cup Honey 3 Tbsp. Star anise 2 ea. Cloves 5 ea. Cinnamon stick 1 ea. Golden beets, sliced ½ cup Pickled Raisins Vinegar 1 cup Honey 3 Tbsp. Star anise 2 ea. Cloves 5 ea. Cinnamon stick 1 ea. Golden raisins ¼ cup Caulilini 24 lb. Capers, non pariels, 16 oz. jar 3 ea. Pistachios, shelled 4 lb. Carrots, small 20 lb. Beeswax as needed Honey Ghee as needed Dill sprigs 1 ½ lb.



Method 1. For the Golden Cashew Cream: Place parsnips, cauliflower, and cashews in a pot of boiling

water. Cook until soft and drain. In a separate pot cook beets and turmeric until soft in a pot with just enough water to cover it. Combine all remaining ingredients in a blender and blend until smooth.

2. For the Beets: Combine all ingredients except the beets in a pot and bring to a boil. Pour mixture over beets and let cool under refrigeration.

3. For the Pickled Raisins: Combine all ingredients except the raisins in a pot and bring to a boil. Pour mixture over raisins and let cool under refrigeration.

4. For the Grilled Caulilini: Trim excess stems and toss in olive oil, salt and pepper. Grill on high heat on grill.

5. For the Fried Capers: Drain capers and deep fry until crispy. 6. Chop the pistachios. 7. For the Beeswax Carrot Confit: Place carrots in a shallow pan. Pour enough melted beeswax to

cover carrots. Cook in a 325°F oven until fork tender. Remove carrots from wax and finish in a sauté pan with Honey Ghee.

8. To Assemble: On a clean plate or platter under sauce with the golden cashew cream. Top with grilled caulilini, carrots, and garnish with pickled raisins, chopped pistachios, fried capers, pickled beets, bee pollen, and dill sprigs.

Source: National Honey Board, as served at the 2019 Menus of Change® Leadership Summit.

Published with permission of the author. All right reserved.



CHILLED VEGAN CREAM OF BUTTERNUT SQUASH SOUP FEATURING RICH’S PLANT BASED COOKING CREME

Yield: 3 ¾ Gallons Ingredients Amounts Butternut Squash Soup Vegetable oil 2 cups AP flour 3 ¾ cups Vegetable stock 9 qt. Salt 6 tsp. Ground black pepper 3 tsp. Cinnamon 1½ tsp. Onion, chopped, ½” dice 3 cups Butternut Squash, peeled, chopped 12 qt. ½” dice Rich’s Plant Based Cooking Creme 3 qt. Cauliflower Piadina Dipper (recipe follows)

Method 1. For the Butternut Squash Soup: In a large saucepan, add oil and flour and heat until it forms a

light to medium roux. 2. Add vegetable stock to roux. Season with salt, pepper, and ground cinnamon. 3. Add onions and fresh butternut squash cook over medium-high heat for 8 to 10 minutes, or

until tender stirring constantly as it thickens. 4. Remove from heat and blend soup in a blender or use a stick blender. Blending until

smooth. 5. Whisk in the Rich's Plant Based Cooking Creme whisk to and adjust seasoning as desired. 6. Chill on ice or in refrigerator until ready to serve. 7. Serve in bowls with the Piadina Dipper. Note: If product will be used at a later time cool down properly and refrigerate until ready to use.




GLUTEN-FREE PIADINA OF RICOTTA, MUSHROOM, RED ONIONS AND ARUGULA FEATURING RICH’S GLUTEN-FREE

CAULIFLOWER CRUST Yield: 36 Portions (15 ounces each)

Ingredients Amounts Ricotta Cheese 18 cups Red onion, ¼” diced 6 cups Mozzarella, shredded 18 cups Baby arugula 18 cups Extra-virgin olive oil ¾ cup Lemon juice ¼ cup Salt 1 Tbsp. Ground black pepper ½ tsp. Basil pesto 4 ½ cups Rich’s 10” GF Cauliflower Crust 36 ea. Mushrooms, ¼” sliced, sautéed 9 cups

Method 1. In a bowl, blend the ricotta cheese, red onion, and mozzarella. Refrigerate until ready to use. 2. In a bowl toss the arugula with lemon juice, olive oil, salt, and pepper. Refrigerate until

ready to use (arugula should wilt a bit). 3. To assemble with the bottom side up, spread 1 ounce Basil Pesto evenly on crust. 4. Spread 6 ounces ricotta mixture on half of the crust. 5. Spread 2 ounces sautéed mushroom on the ricotta mixture. 6. Spread about ½ cup, loosely packed, arugula mixture and fold in half. Cover until ready

cook. 7. Place the piadina fold on a preheated 375°F flat top grill, cooking for 2 ½ to 3 minutes on

each side until golden brown or in a 350˚F convection oven for 5 to 6 minutes until golden brown.

8. Cut into desired portion sizes and serve.




PERSIAN TAMARIND PORTICO BARRAMUNDI ON WHOLE WHEAT COUSCOUS WITH ALMOND AND RAISINS

Yield: 12 Portions Ingredients Amounts Whole wheat couscous 1 ½ cups Vegetable stock 2 cups Almonds, slivered, toasted ¼ cup Golden raisins ½ cup Cayenne 1 pinch Lemon juice ¼ cup or as needed Parsley, chopped ¼ cup Extra-virgin olive oil 1 cup, plus more for greasing Barberries 1 ½ cup Almonds, slivered, toasted ½ cup Onion, thinly sliced 3 ea. Tamarind paste ¾ cup Garlic cloves, minced 12 ea. Cilantro, minced 1 cup Parsley, minced 1 cup Tarragon, minced 1 cup Barramundi, fillets, skin-on 12 ea. Salt as needed Ground black pepper as needed Lime wedges, for serving as needed

Method 1. For the Couscous: Heat a large nonstick skillet over moderate heat. Add couscous and toast

grains. Stirring or shaking pan frequently, until brown and fragrant. Transfer to a plate. 2. Bring stock to a boil with salt, pepper, and cayenne. Add couscous and raisins to saucepan

and stir gently just to mix. Cover pan; remove from heat and allow to stand about 5 minutes or until couscous is tender. Add almonds to couscous and, with a fork, stir mixture lightly to fluff up the grains. Season with lemon juice, salt and pepper. Fold in the parsley.

3. For the Barramundi: Heat an oven to 375°F and grease two baking sheets and set aside. 4. Soak barberries in warm water for 30 minutes and drain. 5. In a large skillet over medium-high, heat 3 tablespoons of olive oil. Add the onions and cook

until brown, about 10 minutes. 6. Lower the heat to medium and cook, stirring occasionally, for 30 minutes more, until dark

brown and caramelized. 7. Add the barberries, almonds, tamarind, and garlic, and cook until fragrant, about 10

minutes. Remove from heat and stir in the cilantro, parsley, and tarragon. 8. Season fish with salt and pepper. Rub each fish with about ½ cup stuffing and brush with

remaining olive oil. Bake for 15 minutes.



9. Change oven setting to broil and cook an additional 3 to 4 minutes, until the fish's skin is golden.

10. Serve the barramundi with the lime wedges and couscous.

Source: Sysco, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved



WONDERFUL CITRUS ROASTED CARROTS WITH ORANGE-CARROT VINAIGRETTE AND WONDERFUL PISTACHIO

DUKKAH Pistachio Dukkah Pistachios ¼ cup Coriander, toasted ¾ tsp. Cumin, toasted ¾ tsp. Sesame, toasted 1 Tbsp. Red chile flakes ¼ tsp. Flaky sea salt ¼ tsp. Carrot-Orange Vinaigrette Carrot juice 3 Tbsp. Orange juice 2 Tbsp. Lime juice 1 Tbsp. Salt 1 tsp. Jalapeno chile, microplaned ¼ tsp. Ginger, microplaned ¼ tsp. Garlic, microplaned 1/8 tsp. Tabasco sauce 1 dash Extra-virgin olive oil ¼ cup Roasted Carrots Extra-virgin olive oil 1 Tbsp. Baby carrots, peeled 8 ea. Oranges, cut in quarters 2 ea. Butter with canola oil 1 Tbsp. Thyme sprig 2 ea. Rosemary sprig 1 ea. Garlic clove, smashed and peeled 1 ea. Salt ½ tsp. Micro mint ¼ cup Carrot tops ¼ cup Dill, torn 2 Tbsp. Parsley leaves 2 Tbsp. Breakfast radishes, shaved ¼ cup Smoked Maldon salt as needed

Method 1. For the Pistachio Dukkah: Preheat the oven to 350°F. 2. Spread the pistachios on a baking sheet and toast in the oven, shaking occasionally and

keeping a close eye on them, until lightly browned and aromatic, about 6 minutes. Let cool



and then very coarsely chop. Pound the coriander seeds and cumin seeds in a mortar until coarsely cracked. Transfer to a small bowl; add the pistachios, sesame seeds, chile flakes, and sea salt and stir well. Set aside.

3. For the Carrot Orange Vinaigrette: Combine the carrot juice, orange juice, lime juice, salt, garlic, ginger, jalapeño, and Tabasco in a medium mixing bowl and stir well. Whisk in the olive oil in a slow stream until well combined.

4. Transfer to an airtight container and store in the fridge for up to 2 days. Whisk well before using.

5. For the Roasted Carrots: Preheat the oven to 400°F. 6. Heat the olive oil and oranges in an ovenproof medium sauté pan until you see wisps of

smoke. Add the carrots in a single layer and cook, tossing occasionally, until golden brown, 3 to 5 minutes. Add the butter, thyme, rosemary, and garlic and let the butter melt. Sprinkle with the kosher salt, toss well, and transfer to the oven. Roast until the carrots are tender but not mushy, about 10 minutes. Halve them on the diagonal and keep warm.

7. Toss the herbs and carrot tops in a small bowl. Drizzle with vinaigrette. 8. Arrange the roasted carrots on a platter. Drizzle with the vinaigrette. Top with the herb

salad and sprinkle with the pistachio dukkah along with the smoked salt.



IMPROVED NATURE® CEVICHE ON SORGHUM CHIPS Yield: 10 Portions

Ingredients Amounts Lime juice ½ cup Lime, zest ½ tsp. Tomato, medium-large, diced 2 ½ cups White onion, medium, chopped 1 ½ cups Pickled jalapeno, sliced, chopped 1/3 cup fine, liquid reserved (optional) Manzanilla olives, chopped fine 1/3 cup liquid reserved (optional) Orange juice concentrate 3 Tbsp. Extra-virgin olive oil ¼ cup Green onion, chopped ¼ cup Cilantro, chopped 1/3 cup Cumin, ground ¼ tsp. Improved Nature® PrimePro Tex® 1 ¼ lb. slices, cooked, chilled Sorghum chips as needed

Method 1. For the Prime Pro Tex: Heat a large pot of water to a boil. Add salt, stir to dissolve. Add the

Pro Tex pieces. Reduce the heat to a low simmer and cook for 15 minutes. Drain well, cool to room temperature. Press out the excess liquid. Slice thin for ceviche.

2. Blend thoroughly all ingredients except PrimePro Tex slices, jalapeno liquid, and olive liquid.

3. Add the slices and toss gently to blend. 4. Adjust flavor, if desired, with each of reserved liquids. 5. Serve on sorghum chips.

Source: Improved Nature®, as served at the 2019 Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



DRISCOLL’S BLUEBERRY GAZPACHO WITH EXTRA VIRGIN OLIVE OIL

Yield: ½ Gallon Ingredients Amounts Blueberries, ripe, with 2 cups 8 ½ lbs. rough chopped . Cucumbers, peeled, seeded, 2 cups coarsely chopped Cucumbers, peeled, seeded, 2 cups diced 2 lb. Sherry vinegar ¼ cup Extra-virgin olive oil 3 Tbsp. + 1 tsp. Scallions, thinly sliced 6 ea. Jalapenos, seeded and minced 2 ea. Ginger, grated 1 Tbsp. Cilantro, chopped ½ cup Lime juice ¼ cup Salt to taste Ground black pepper to taste Extra-virgin olive oil as needed Chives, sliced as needed

Method 1. In a food processor, puree the blueberries with the coarse chopped cucumber. Transfer the

soup to a large bowl. Stir in the rough chopped blueberries and cucumber, the vinegar, olive oil, scallions, jalapeños, ginger, cilantro, and lime juice. Season with salt and pepper to taste. Refrigerate until chilled, at least 1 hour or overnight.

2. Ladle the soup into shot glasses. Sprinkle chives on top and a drizzle of extra-virgin olive oil.

Source: Source: Driscoll’s, as served at the 2019 Menus of Change® Leadership Summit.

Published with permission of author. All rights reserved.



K-TOWN CHILI NACHO FEATURING MORNINGSTAR FARMS® SAUSAGE STYLE CRUMBLES

Yield: 5 Portions Ingredients Amounts Wonton wrapper skins, 1 lb. 3 1/8” X 3 1/8” Korean BBQ Chili, heated to 165˚F 3 ¾ oz. (recipe follows) Spicy Sweet Korean Chili Glaze, as needed in squeeze bottle (recipe follows) Korean Slaw Mix (recipe follows) 5 oz. Sesame Soy Mayo, in squeeze as needed bottle (recipe follows) Napa kimchee, drained, sliced 5 tsp. into bite-size pieces Black sesame seeds ½ tsp.

Method 1. For the Wontons: Heat a deep fryer to 350˚F. 2. Separate wonton skins and fry in batches in open fryer for 20 to 30 seconds, until very pale

gold (wontons will continue to darken after removal). 3. Turn and stir gently with a fry skimmer to keep separate and cook both sides. Remove and

place in basket to drain. Shake basket to remove excess grease. 4. Place on lined pan and season lightly with salt. Allow to cool completely before placing in

covered container. 5. To Serve: Lay out the fried wontons onto serving platter. 6. Top each Wonton nacho with the heated Korean BBQ Chili and a squeeze of Spicy Sweet

Korean Chili Glaze. 7. Add a spoon of the Korean Slaw Mix, a squeeze of Sesame Soy Mayo, a pinch of the sliced

kimchee, and a small pinch of sesame seeds.




KOREAN BBQ CHILI Yield: 2 Quarts

Ingredients Amounts Chile Sauce Onion, small, rough chopped 10 oz. Garlic cloves, peeled 5 ea. Ginger, peeled, sliced thin 5 oz. Soy sauce, low sodium preferred 1 ¼ cups Korean red pepper paste (Gochujang) 1 ¼ cups Distilled white vinegar ½ cup + 1 Tbsp. Sesame oil, toasted ½ cup + 1 Tbsp. Dark brown sugar 1 ¼ cups Water 3 ¾ cups Cornstarch 5 Tbsp. Vegetable oil ½ cup White onions, peeled, diced 1/8” 5 cups Garlic cloves, chopped 6 Tbsp. Ginger 5 Tbsp. MorningStar Farms® Sausage-Style 5 lb. Crumbles Chili Sauce (recipe above) 10 cups

Method 1. For the Chili Sauce: Blend all of the ingredients until fully pureed. Use immediately, or keep

in the refrigerator for up to 4 days. 2. For the Chili: Heat a large pot or pan until hot and then add oil. 3. Stir in the onions, cover and cook until the onions are softened, but not browned. 4. Add the ginger, garlic, and diced peppers and sauté for 2 to 3 minutes. 5. Add the MorningStar Farms® Sausage-Style Crumbles and raise the heat. Stir until crumbles

are fully heated and well coated with other ingredients. 6. Under medium heat, add the Chili Sauce and lower the heat to simmer. Cover and simmer 3

to 5 minutes over very low heat. 7. Remove from pot and hold at 165˚F for service, or refrigerate until ready to serve (4 days

refrigerated, 30 days frozen).




SPICY SWEET KOREAN GLAZE Yield: ½ Gallon

Ingredients Amounts Sugar 1 qt. Distilled white vinegar ½ qt. Korean red pepper paste (Gochujang) 1 cup Soy sauce, gluten free 1 cup

Method 1. In a large pot, whisk together the sugar, vinegar, Korean red pepper paste, and soy sauce.

Heat until simmering and cook for 1 to 2 minutes until slightly thickened. 2. Refrigerate the glaze until needed, up to 2 weeks. 3. Before use, let the glaze come to room temp and shake well.





KOREAN SLAW MIX Yield: 2 Quarts

Ingredients Amounts Napa cabbage, washed, halved 1 ½ lb. lengthwise, sliced 1/8” strips Green onions, washed, sliced on bias 1 cup Cilantro leaves, loosely packed 2 cups Bean sprouts 2 cups Korean red chili peppers, thinly sliced, 2 cups or red mini sweet peppers Sesame seeds, toasted 2 Tbsp. Black sesame seeds, toasted 2 Tbsp.

Method 1. Wash, drain, and prep all of the vegetables and place in a large mixing bowl. 2. Add the sesame seeds and lightly toss to combine. Store in the refrigerator for up to 2 days.





SESAME SOY MAYONNAISE Yield: ½ Gallon

Ingredients Amounts Soy sauce, low-sodium preferred 1 cups Sugar ½ cup Mayonnaise ½ gal.

Method 1. Whisk the soy sauce and sugar together until the sugar dissolves. 2. Add the mayonnaise and whisk until it is smoothly blended. 3. Place in squeeze bottle for use, or refrigerate for up to a week.





GREEK YOGURT CHOCOLATE MOUSSE WITH WHIPPED LABNE AND BERRIES

Yield: 4 Portions Ingredients Amounts Bittersweet chocolate, 70% 175 g Milk 125 g Plain Greek yogurt, 2% 225 g Orange liquor (optional) 1 Tbsp. or orange zest Whipped Labne Plain Greek yogurt 125 g Vanilla extract 1 g Agave syrup as needed Raspberries 125 g Blueberries 125 g Blackberries 125 g

Method 1. Place the chocolate in a medium heatproof bowl. In a small heavy saucepan, bring the milk

just to a boil over medium heat. Pour the hot milk over the chocolate and let sit for 2 minutes. Stir with a spatula or wooden spoon until smooth.

2. In a small bowl, beat the Greek yogurt with a small whisk or a fork until smooth. Using a spatula, fold the yogurt into the chocolate mixture until thoroughly combined and then stir in the optional 1 tablespoon of the Grand Marnier. Taste.

3. Spoon the mousse into four small serving cups and refrigerate until firm, at least 1 hour. You can store, covered with plastic wrap, for up to 1 day.

4. For the Whipped Labne: Line a perforated hotel pan with 4 layers of cheese cloth. Place the Greek yogurt on top, and drain for 24 to 48 hours until thick.

5. Place drained yogurt and vanilla in a mixer and whip until light and smooth. Season with a little agave syrup.

6. Just before serving, place a spoonful of berries on top and garnish with whipped labne.

Source: Adapted from Simply Ancient Grains, ©2015 Maria Speck ten speed press.



RECIPE INDEX

A

Almond, Pistachio, and Popped Sorghum Clusters . 55

B

BBQ Jerk Cauliflower, Kale, and Chickpea Salad

featuring Knorr Jamaican Jerk Sauce .................. 99

Beyond Sausage, Tofu, and Plantain Empanadas .... 82

Blackberry Chipotle Ketchup................................. 134

Butternut Squash Bechamel ................................... 127

Butternut Squash Bechamel and Barilla Red Lentil

Penne featuring Silk® Unsweetened Soy Milk with

Everything-Spiced Walnuts .............................. 126

C

Caramelized Onions, Roasted Mushroom and

Zucchini Quiche featuring Minor’s Gluten-Free

GreenLeaf Basil Pesto ...................................... 153

Carrot Cake Overnight Oats with Pineapple and Oat

Tea ...................................................................... 83

Carrot Hummus with Carrot Top Salad ................. 167

Charred Onions ...................................................... 135

Charred Tomatoes.................................................. 108

Chilled Vegan Cream of Butternut Squash Soup

featuring Rich’s Plant Based Cooking Creme .. 181

Cilantro, Jalapeno, and Lime Pesto ....................... 141

Citrus Coconut Mushroom Ceviche Tostada featuring

Knorr Ultimate Intense Flavors Citrus Fresh ...... 58

Compost Meringue Beets with Vegetable Ash ...... 168

Crispy Kidney Beans and Pistachios ..................... 109

Crispy Mankai Breakfast Bing ................................ 78

Crispy Shallots ....................................................... 105

Curry Ketchup ....................................................... 175

D

Daiya Savory Panna Cotta with Apple Relish and

Maple-Almond Agro Dolce .............................. 162

Driscoll’s Blueberry Gazpacho with Extra Virgin

Olive Oil ........................................................... 188

E

Everything-Spiced Walnuts ................................... 128

F

Fennel and Artichoke Salad with Grapefruit and

Avocado ............................................................ 120

Fonio ........................................................................ 93

Fonio and Quinoa Coconut Crepes with Honey Tofu

Banana Cream and Pine Nuts ........................... 151

Fonio Stuffing with Dates ........................................ 94

G

Garlic Scape Pesto and Marcona Almonds ............ 124

Glazed Radishes ...................................................... 65

Glazed Radishes with Radish Top Salsa on Crispy

Lavash featuring Land O’Lakes Spreadable Butter

with Canola Oil ................................................... 64

Gluten Free Almond Breakfast Cake with Roasted

Strawberries ...................................................... 159

Gluten Free Almond, Sorghum and Chocolate Chip

Biscotti .............................................................. 113

Gluten-Free Piadina of Ricotta, Mushroom, Red

Onions and Arugula featuring Rich’s Gluten-Free

Cauliflower Crust .............................................. 182

Gluten-Free Tomato and Cheese Pizza on Rich’s

Cauliflower Crust with Spring Mix and Balsamic

Drizzle................................................................. 69



Greek Yogurt Chocolate Mousse with Whipped

Labne and Berries ............................................. 194

Grilled Caulilini with Golden Cashew Cream,

Beeswax Carrot Confit, Pistachios, Honey Pickled

Gold Beets and Raisins ..................................... 179

Grilled Trumpet Mushrooms, Corn, Squash, and

Sorghum with Sunflower Vinaigrette ............... 101

H

Harissa Chickpea Curry with Tofu ........................ 155

Honey Banana Almond Milk ................................. 157

Honey Granola Bars with Pistachios, Almonds,

Golden Raisins, and Dried Cherries .................... 85

Honey Seeded Baked Oatmeal with Almonds,

Cardamom Spice, and Honey Banana Almond

Milk .................................................................. 156

Honey, Green Tea, Blueberry, and Oat Milk

Smoothie ........................................................... 160

I

illy Coffee Bark with Pistachios, Almonds and Dried

Fruit .................................................................. 114

illy Coffee Crusted MorningStar Farms® Signature

Protein Blend™ Spicy Red Bean Albondigas

Torta with Extra Melt American Cheese and

Jalapeños ........................................................... 137

Improved Nature Mini Pieces ................................ 143

Improved Nature® Ceviche on Sorghum Chips ..... 187

Indian Masala Vegetable and Lentil Ragout with

Mini Pork & Freekeh Meatball featuring Minors

Indian Concentrate and Farm Promise® Pork ... 129

J

Jicama, Melon, and Blackberry Slaw .................... 136

K

Korean BBQ Chili ................................................. 190

Korean Slaw Mix ................................................... 192

K-Town Chili Nacho featuring MorningStar Farms®

Sausage Style Crumbles .................................... 189

L

Lemon Dijon Vinaigrette ....................................... 121

Lentil Power Bowl with Honey Chipotle Plant-Based

New Wave ShrimpTM ........................................ 144

Lentil, Wilted Greens and Spanish Olive Oil Poached

Cherry Tomato Bowl with Blended Mushroom

and Pork Sausage .............................................. 154

M

Mankai Aioli .......................................................... 176

Mankai Avocado Drizzle ......................................... 76

Mankai Bing Batter ................................................. 79

Mankai Burger Bun ............................................... 174

Mankai Layered Berry and Almond Smoothie ........ 63

Mankai Sweet Potato and Chorizo Hash with Sunny

Eggs and Mankai Drizzle .................................... 75

Mankai Tomato Compote ........................................ 77

Moroccan Pasta Salad featuring Barilla Chickpea

Rotini and NAKED TRUTH® Premium Flame-

Grilled Chicken Breast Fillets with Roasted

Tomatoes, Kidney Beans and Pistachios .......... 106

Mushroom Duxelles .............................................. 173

P

Persian Tamarind Portico Barramundi on Whole

Wheat Couscous with Almond and Raisins ...... 183

Pickled Shiitake Mushrooms ................................... 52

Plant-Based New Wave ShrimpTM and Avocado

Salad with Citrus Poppyseed Dressing ............. 103

Poblano and Onion Rajas ...................................... 140

Power Rice Blend Inari Sushi with Pickled Carrots,

Daikon, and Shiitake Mushrooms featuring RC

Fine Foods Seaweed Powder .............................. 50

Protein Plus Spaghetti with Mushroom Ragout,

Herbed Plant-Based Ricotta Cheese and Spanish



Extra-Virgin Olive Oil featuring RC Gluten-Free

Vegan Demi-Glace ........................................... 146

R

Radish Top Salsa ..................................................... 66

Raspberry Ginger Lime Seltzer ............................... 56

Red Lentil and Sweet Potato Hummus with Whole

Wheat Lavash ................................................... 110

Rich’s Broccoli Cheddar Crust Pizza with Fresh

Ricotta, Roasted Trumpet Mushrooms and

Broccoli Rabe ..................................................... 88

Roasted Asparagus and Maitake Mushrooms with

Wonderful Citrus Pistachio Purée and Aged

Balsamic ............................................................. 72

Roasted Kohlrabi and Fennel Salad with Pear and

Shaved Pecorino featuring Hellmann’s Lemon

Za’atar Dressing .................................................. 60

Roasted Mushroom Base ....................................... 132

Roasted Tri-Colored Cauliflower with Romanesco

Puree, Pickled Grapes, Seeds and Almonds

featuring Land O’Lakes Spreadable Butter with

Canola Oil ......................................................... 177

Romesco Sauce ........................................................ 54

S

Santa Fe Blended Mushroom and Beef Burger with

Driscoll’s Blackberry Chipotle ......................... 131

Savory Black Eyed Pea Blini with Sautéed Shrimp

and Spicy Pepper Coulis ..................................... 95

Seared Vegan Sausage and Roasted Cauliflower

Korma with Jeweled Jasmine Rice and Grilled

Cauliflower Flatbread ......................................... 70

Sesame Soy Mayonnaise ....................................... 193

Shakshuka Breakfast Pizza on Cauliflower Crust ... 80

Shakshuka Sauce ..................................................... 81

Sorghum Blueberry Lemon Muffins........................ 84

Sorghum, Roasted Corn and Improved Nature®

PrimeProTex Salad with Sorghum Chips ......... 142

Spicy Falafel with Lemon Za’atar Daiya Yogurt

Sauce ................................................................. 170

Spicy Pepper Coulis................................................. 97

Spicy Red Bean Smashed Albondiga Patties ......... 139

Spicy Sweet Korean Glaze .................................... 191

Split Red Lentil Puree ............................................ 111

Stonefruit Bruschetta with Honey Smoked Salmon

Jerky, Goat Cheese, and Honey Drizzle on an

Apricot-Almond Crisp ........................................ 67

Summer Squash Salad with Radishes and Tuna .... 122

Sweet and Smoky Heirloom Tomato and Watermelon

Salad with Pickled Red Onions, Pine Nuts, and

Ricotta Salata featuring Hellmann’s Smoked

Peach Dressing .................................................. 100

Sweet Potato and Okra Fonio Sushi ........................ 92

T

The Mankai Veggie Burger ................................... 172

Tilapia and Almond Green Goddess Lettuce Wraps

featuring Daiya Plain Yogurt .............................. 61

Tropical Mankai Smoothie ...................................... 86

V

Vegan Maple Pistachio Banana Muffins with

Almond Milk .................................................... 158

Vegan Ranch Dip featuring Rich’s Plant Based

Cooking Crème with Breaded Avocado Slices,

Carrots and Celery Sticks.................................... 68

Vegetable and Farm Promise® Pork Tenderloin

Skewers with Almond Romesco Sauce .............. 53

W

Whole Grain Lavash .............................................. 112

Whole Wheat Buns ................................................ 133

Wismettac Gluten Free Miso Ramen with NAKED

TRUTH® Premium Grilled Chicken Breast

Chunks, Pickled Shiitakes, and Sesame Spinach

.......................................................................... 148



Wonderful .............................................................. 185

Wonderful Pistachio Orange Truffle Bites ............ 164

Z

Zucchini Noodles with Pesto of Garlic Scapes and

Marcona Almonds............................................. 123

JUNE 18 -20

2019SUMMIT7th ANNUAL LEADERSHIP

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