"Culinary Medicine": 2015 Chef to Chef Conference Special Event

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"Culinary Medicine": 2015 Chef to Chef Conference Special Event

By Club & Resort Business

Date and time

Sunday, March 1, 2015 · 10am - 1pm EST

Location

Westin Savannah Harbor Golf Resort & Spa

1 Resort Drive Savannah, GA 31421

Refund Policy

Contact the organizer to request a refund.

Description

A special opportunity has been arranged for attendees of Club & Resort Business’ Seventh Annual Chef to Chef Conference, which will be held March 1-3, 2015 at the Westin Savannah Harbor Golf Resort & Spa in Savannah, Ga.

On a first-come, limited-space basis, 70 Conference registrants will be able to attend an exclusive class on “Culinary Medicine,” conducted by Leah Sarris, Program Director of the Goldring Center for Culinary Medicine at Tulane University’s School of Medicine in New Orleans, and Walter Zuromski, CEC, CCE, President of the Chef Services Group in Lincoln, R.I. and founding member of the Research Chefs Association.

Leah SarrisAt the special class, which will be held from 10 AM to 1 PM EST on Sunday, March 1, the select group will participate in a presentation during which they will:

• Learn how to design menus featuring innovative gluten-free options.


• Get secrets on how to make sugar-free desserts.


• Collect new ideas they can take back to their clubs for fresh and flavorful dishes with low-fat and heart-healthy results.


Zuromski• Gather valuable data and insight—with myths separated from truths—on obesity and other health-related issues and how the proper culinary approach can help promote member and guest wellness without sacrificing taste and satisfaction.


• Get tips for how to lower food costs by substituting more healthful and readily available natural ingredients.


The class will include demonstrations for preparation of a lunch menu (which will then be served to all participants at the end of the class) that will include these dishes:

Soup and Salad Appetizer

Vertical Tasting of a White Bean and Pumpkin Cappuccino with Arugula, Endive and Crispy Chickpeas

Soup – thickened with a heat-treated starch, GMO-Free, Gluten-Free – Topped with a Ginger, Maple Foam

Ruby Red Grapefruit Dressing for the salad with Toasted Pumpkin Seeds and Crumbled Gorgonzola

Main Course

Savory Chicken Breast Stuffed with Wild Mushrooms and Vegetables with Celeriac Sauce

Roasted Heirloom Beets with a Citrus Honey Glaze

Broccoli Slaw tossed in a Yogurt Dressing

Warm Yukon Gold & Sweet Potato Salad

Dessert

Peanut Butter & Jelly Pannacotta

Goatmilk Pannacotta, Red Wine and Muscadine Grape Jelly, Homemade Granola, Peanut Dust

The cost for attending the “Culinary Medicine” class is $200.

Visit www.CheftoChefConference.com for other Chef to Chef 2015 agenda details.

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