2009 FENI Summit Recap

 

Educator of the Year
Poster Session
Slideshow Presentations
Taste of FENI

Educator of the Year

At the 2009 FENI Educators Summit two educators, one from each category (secondary and postsecondary), were honored with Educator of the Year awards. Each winner was granted complimentary registration and a $1,000 stipend for travel expenses. The awards were announced at the 2009 Awards Reception on February 16 at Cafe Bleu at Le Cordon Bleu, Las Vegas, Nev.

Congratulations to the 2009 FENI Educator of the Year Winners:

Postsecondary Winner Michael McGreal Joliet Junior College	Daniel von Rabenau awards Michael McGreal the Educator of the Year Award (Postsecondary)
Secondary Winner Daniel Wagner Greene County Career & Technology Center	Daniel Wagner displays his Educator of the Year Award (Secondary)

Second Annual Poster Session

Culinary educators and administrators at secondary and postsecondary programs were asked to share their teaching improvements that have led to better student learning via the 2nd Annual Poster Presentations at the 2009 FENI Educators Summit. Posters illustrated teaching improvements in any aspect of culinary education such as the curriculum, administration, classroom, kitchen, culinary field trips, etc.

Poster submissions were reviewed by at least two individuals in a double-blind process. The primary criteria judged was the significance of the improvement, the quality of the theoretical or conceptual framework upon which it was based, and evidence that the method led to better student learning.

Two posters were distinguished with a Best Poster Abstract Award by the review panel. In addition one poster won a Best Poster People’s Choice Award based on the votes of those attending the presentations on Saturday, February 14th, 2009.

Congratulations to this year's winners:

TAAT: Taste, Analyze, Adjust, Taste Best Poster Abstract Presenter: Christopher Koetke, CEC, CCE The School of Culinary Arts at Kendall College
A Classroom Poster Session: Using and Effective Professional Conference Technique To Enhance Classroom Learning Best Poster Abstract Presenter: Donald G. Schoffstall, MS, CSC, CHE, FMP Pennsylvania Culinary Institute
"Meet the Parents" Curriculum Increases Learning in Meal Planning Lesson People’s Choice Award for Best Poster Presenter: Sherri Nordstrom-Stastny, PhD, LRD Human Development and Education, Dietetics North Dakota State University

2009 Slideshow Presentations

Taste of FENI

Select recipes from the 11th annual Foodservice Educators Network International Summit, Feb. 14 to 17, 2009, in Las Vegas

Taste of Elegance Winners

Apple Vinegar-Glazed Spiced Pork Belly with Hearts of Palm Cannelloni and Braised Leeks
Stephen Marshall, executive chef, Ritz-Carlton Lake Las Vegas, Henderson, Nev., www.ritzcarlton.com/en/Properties/LakeLasVegas/Default.htm; 1st place ($1,000) Taste of Elegance winner

Yield: 6 servings

1 lb. fresh pork belly (Cargill brand)
2 T. Chinese five-spice powder
1 c. salt
1/4 c. sugar
3 c. chicken stock
2 c. fresh apple cider
1/4 c. apple cider vinegar
1 c. demi-glace
1 star anise
Hearts of Palm Cannelloni (recipe follows)
Braised Leeks (recipe follows)

Method (1) Season pork belly with Chinese five-spice powder, salt and sugar; let rest in the refrigerator for 24 hours. (2) Remove from refrigerator, and brush off curing spices with towel. (3) Place pork belly in a roasting pan, and add enough chicken stock until it reaches 3/4 of the way up to the top of the pork belly. Cook in a 350°F oven for 2-2 1/2 hours. Pork belly is done when it is very tender. Remove from stock, and chill until ready to serve. (4) Cut pork belly into 2x2" blocks. (5) Mix together apple cider, apple cider vinegar, demi-glace and star anise; hold until service. (6) Heat a heavy-bottomed pan over medium heat; place pork belly cubes in pan, and roast until lightly browned. Place a little of the reserved glaze in the pan, and roll the pork belly around in the pan until well coated. Remove, and serve with Fresh Hearts of Palm Cannelloni and Braised Leeks.

Hearts of Palm Cannelloni
1 shallot
1 t. garlic
1/2 lb. pork jowel
1 T. fresh truffle, chopped
1 t. Italian parsley, chopped
1 t. fresh black pepper
Salt, to taste
6 fresh hearts of palm

Method (1) Grind together shallot, garlic and pork jowel to a medium grind. Add truffle, parsley, black pepper and salt, to taste. (2) Pipe sausage mixture into hearts of palm. (3) Braise in a slow oven for 15 minutes. Reserve.

Braised Leeks
1/2 lb. leeks, cut in half lengthwise
1 c. chicken stock
1/4 c. Champagne vinegar
2 cloves garlic
1 sprig thyme

Method (1) In a heavy-bottomed pan, place all ingredients. (2) Braise until leeks are very tender, about 20 minutes.

Cargill Pork Chop with Apple Tatin
Jose Martinez, executive chef, Les Artistes Steakhouse at the Paris Las Vegas, www.parislasvegas.com; 2nd place ($500) Taste of Elegance winner

Yield: 1 serving

1 8-oz. pork chop
3 oz. virgin olive oil, plus more for cooking
1 sprig fresh thyme
1 sprig fresh rosemary
1 lemon grass
2 oz. chopped garlic
Kosher salt and fresh cracked black pepper, to taste
1 pear, peeled and cut into pieces
2 oz. brown sugar
2 oz. apple cider vinegar
3 roasted fingerling potatoes
3 cipolini onion
2 baby carrots
2 oz. honey
1/2 Apple Tatin (recipe follows)
1 sprig of chervil

Method (1) Marinade the pork for 12 hours with olive oil, fresh thyme, fresh rosemary, lemon grass and garlic. (2) Place 8” sauté pan in open flame with olive oil for 1 minute. Then take the pork chop, and add salt and pepper; cook for 2 minutes on each side and finish in 350°F oven for about 15 minutes. (3) Take the pork out of over, and add the pear, brown sugar and apple cider vinegar. Cook for about 8 minutes; strain, and reserve. (4) In another sauté pan, add the roasted fingerling potatoes and the cipolini onions with salt and pepper, and cook for 5 minutes. In another sauté pan, add the baby carrots and honey; cook for 5 minutes. (5) To assemble, place the Apple Tatin in the middle of the plate. Add the pork chop (stand it up). Add the carrot in the front and onion and fingerling potato around it. Sauce the top of the pork with 2 oz. reserved pear-cider jus, and garnished with spring of chervil.

Apple Tatin
1/2 Granny Smith apple, sliced
2 oz. sugar
3” puff pastry round

Method (1) Cook together apple and sugar for about 2 minutes. (2) Place caramelized apple in puff pastry round, and cook in 350°F oven for 10 minutes until nice and brown. Reserve for plating.

Our Favorite Parts of the Pig
Zachary Hillberry, chef de cuisine, Caesars Palace Las Vegas, www.caesarspalace.com; 3rd place ($250) Taste of Elegance winner

1 qt. apple juice
1/2 bunch fresh thyme
3 fresh bay leaves
1 sprig sage
1 sprig oregano
1 sprig rosemary
1 vanilla bean, split and scraped
1 cinnamon stick
1 T. juniper berries
1 T. coriander seed
1 t. black peppercorns
1 c. sugar
1 c. brown sugar
1/4 c. kosher salt
5 lb. ice
500 ml Knob Creek whiskey, divided
10 lb. pork loin
Sous Vide Pork Belly (recipe follows)
Tamarind Glaze (recipe follows)
Braised Pork Shank Hash (recipe follows)
Plating Sauce (recipe follows)
Microcelery, for granish

Method (1) Bring apple juice, thyme, bay leaves, sage, oregano, rosemary, vanilla bean, cinnamon stick, juniper berries, coriander seed, black peppercorns, sugar, brown sugar, kosher salt and half of the whiskey, to a boil. Remove from heat, and let steep for 15 minutes. Strain. (2) Add ice and the rest of the whiskey. (3) Brine pork loin in the marinade for 2 hours. Remove from marinade, and pat dry. (4) Roast pork loin in a 375°F oven for 25 minutes. Slice medallions of loin for each plate. (5) For service, cut Sous Vide Pork Belly into 2x2" portions. In a sauté pan over medium heat, caramelize pork belly portion to crisp up skin. Spoon or brush Tamarind Glaze on the belly portions. Bake belly in oven 12-15 minutes, basting with glaze during the baking process. (6) To plate: Spoon Braised Pork Shank Hash onto plate; place medallion portions onto plate, and cover with a small amount of Plating Sauce. Serve 1 portion of Sous Vide Pork Belly per plate. Garnish with micro celery.

Braised Pork Shank Hash
Salt and pepper
10 pork shanks
3 oz. canola oil
5 onions, rough chopped
30 cloves garlic, peeled
3 small bulbs celery root, rough chopped
5 stalks celery, rough chopped
2 T. coriander seeds
4 T. black peppercorns
1 cinnamon stick
1 bunch thyme
1 qt. white wine
1 c. red wine
1 1/2 g. chicken stock
2 qt. veal stock
10 apples, cut in half
2 T. canola oil
4 Golden Delicious apples, peeled and small diced
4 Granny Smith apples, peeled and small diced
2 large yellow onions, small diced
8 large parsnips, peeled and small diced
4 bulbs celery root, peeled and small diced
4 T. apple cider vinegar
12 sprigs Italian parsley, chopped
Salt and pepper, to taste

Method (1) Heavily season shanks with salt and pepper. In a large rondeau over high heat, sear shanks in the oil, being careful to fully caramelize the entire shank. (2) Remove shanks from the rondeau. (3) Add vegetables to rondeau to caramelize them as well. (4) Deglaze with red and white wine. Reduce the wine to a slightly syrupy consistency. (5) Add the remaining ingredients and shanks back to the rondeau, cover with a heavy lid and braise in a 275°F oven until shanks are tender and falling from the bone. (6) Let shanks cool in liquid for 2 hours. When cool enough to handle, pick meat from bones and reserve for hash. Strain braising liquid, and reserve for Sous Vide Pork Belly preparation. (7) In a large sauté pan, gently crisp the shank meat in canola oil, being careful not to burn it. Once crispy, add the apples, onions, parsnips and celery root to the pan, and raise heat to medium-high. Sauté the mixture, caramelizing all the vegetables. (3) Season mixture with vinegar, parsley, salt and pepper. Reserve for plating.

Sous Vide Pork Belly
12 lb. pork belly
Salt and pepper
Reserved braising liquid from Braised Pork Shank preparation

Method (1) Cut pork belly into portions that are approximately 12"x8". (2) Season each portion with salt and pepper. (3) Place into sous vide bags with 1 c. shank braising liquid. Vacuum pack with medium pressure. (4) Cook pork belly in a water bath at 180°F for 12 hours. (5) Remove from water bath, and let rest for 10 minutes. Reserve cooking liquid for Plating Sauce preparation (6) Shock bellies in an ice water bath to cool them completely. Reserve for service.

Tamarind Glaze
1 lb. tamarind
2 sprigs fresh thyme
4 fresh bay leaves
1 medium red onion, small dice
1 thumb ginger, minced
20 oz. apple juice
5 oz. brown sugar

Method (1) Combine all ingredients, and cook over medium-low heat for 20 minutes until flavors marry. (2) Using a chinois and ladle, press through as much pulp as possible. Reserve 3 T. glaze for Plating Sauce preparation.

Plating Sauce
4 c. reserved Sous Vide Pork Belly cooking liquid
3 T. reserved Tamarind Glaze
Salt and pepper

Method (1) Over low heat, reduce reserved Sous Vide Pork Belly cooking liquid and reserved Tamarind Glaze to a nappe consistency. Reserve for plating.

"The Art and Science of the Blueberry" Breakfast

Blueberry Breakfast Bake
U.S. Highbush Blueberry Council, www.blueberry.org

Yield: 9 portions

1 loaf (14 oz.) sliced egg challah or other firm-textured white bread
4 oz. reduced-fat cream cheese
2 c. fresh or frozen blueberries, divided
8 eggs, lightly beaten
1 1/2 c. milk
1/4 c. maple syrup
1/4 c. butter, melted
Blueberry-Maple Syrup (recipe follows)

Method (1)Preheat oven to 350°F. Remove crusts from bread; cut in 1" cubes (makes about 10 c.). Cut cream cheese in small cubes (makes about 1 c.). Grease a 9x9x2" baking dish. Place half of bread cubes in dish. Scatter cream cheese cubes and 1 c. blueberries over bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour; cover with aluminum foil if edges brown too much. Serve warm, cut in squares with Blueberry-Maple Syrup.

Blueberry-Maple Syrup (2 c.)
1 1/2 c. maple syrup
1/2 c. blueberries

Method (1) In a small saucepan, combine maple syrup and blueberries. Heat over medium-high heat, stirring occasionally, until mixture just starts to boil. (2) Reduce heat to medium-low; cover and simmer, stirring occasionally, until berries burst and release their juice, about 5 minutes. Serve warm.

Monday Night Reception

Kaspar's Potato, Lobster and Arugula Martini
Kaspar Donier, chef/owner, Kaspar’s, Seattle
And the Washington Potato Commission, www.potatoes.com

Yield: 4-6 servings

2 lb. Washington Russet potatoes
3 T. butter
1 clove garlic, peeled and chopped
Dash ground nutmeg
2 Atlantic lobster tails (about 8-12 oz. total), cooked, shelled and diced
3/4 c. heavy cream
1 c. coarsely chopped arugula
4-6 long thin French fries
4-6 pitted green jumbo olives

Method (1) Scrub potatoes with vegetable brush under cold running water. Peel and cut into 1" cubes. (2) Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 minutes. (2) Drain well, then return to saucepan. Over low heat, heat 1 minute to dry. (3) Put potatoes through a ricer or food mill or mash with masher. (4) In large skillet over medium-high heat, melt butter. Add garlic and nutmeg, and cook and stir until garlic is translucent. (5) Stir in lobster, cream and arugula and heat to simmer. (6) Stir potatoes into lobster mixture. Season to taste with salt. (7) To serve, scoop into large martini glass. Garnish each serving with a French fry stuck into end of an olive.

Battered Zucchini with Grana Padano Cheese Sauce
Consorzio per la tutela del Formaggio Grana Padano, www.granapadano.com/ing/index.htm

Yield: 200 servings

4-5 kg. zucchini, cut into sticks
1,000 g. water
600 g. all-purpose flour
80 g. extra-virgin olive oil
20 g. fine salt
200 g. Grana Padano cheese Riserva, grated
12 eggs
Olive oil, for frying
Cheese Sauce (recipe follows)

Method (1) Mix the flour in a bowl, and slowly pour in the oil and the water until you obtain the right density: thick and fine. (2) Add the whipped egg white and mix it gently into the batter. Dip the zucchini sticks and deep fry in the hot oil at 170°. Serve as finger food on small plates with warm creamy Cheese Sauce.

Cheese Sauce
2 L. fresh double cream
1 L. whole milk
Nutmeg, to taste
Salt and pepper, to taste
0.8 kg. 16-month-old Grana Padano cheese, grated

Method (1) In a sauce pan, pour in cream and milk. Bring to a boil, then reduce the flame. Add nutmeg, salt and pepper. Add Grana Padano cheese; mix, and take off the fire. Mix gently with a whisk until the sauce is thickened. Keep warm for service.

Caramelized Onion and Chevre Cheesecake with Toasted Walnut Crust
Executive chef Aran Essig, University of Northern Colorado Dining Service, Greeley, www.unco.edu/dining and the National Onion Association, www.onions-usa.org

Yield: 8 servings

1 slice light rye bread, crust removed
3 oz. walnuts
2 oz. butter
12 oz. mild yellow onion, thinly sliced
1 lb. cream cheese
1/2 lb. chevre cheese
3 eggs
2 cloves garlic
2 sprigs thyme
Salt to taste
White pepper to taste

Method (1) Dry rye bread in a 200ºF oven, and crumble into breadcrumbs. (2) Toast walnuts in a 325ºF oven for about 20 minutes. After walnuts have cooled, chop finely and toss with breadcrumbs. (3) Butter a 9" springform pan and coat the inside with the crumb mixture. Heat oil in a sauté pan. Cook onions over medium heat stirring constantly until the onions turn a rich caramel brown color. Allow onions to cool. In a mixing bowl, combine the cream cheese and chevre cheese together until smooth. Do not overwhip the cheese or the cake will crack. Add eggs, one at a time, mixing each egg into the cheese mixture until thoroughly incorporated. Mince the garlic and thyme and stir into the cheese mixture. Season with salt and pepper. Pour cheesecake mixture into the prepared pan and arrange the onions on top. Bake approximately 75 minutes in a 310ºF oven. When cooled slightly, remove the sides of the pan and cut the cake into portions. If desired, garnish with minced green onions or chives, toasted walnut halves and crumbled chevre cheese. Serve warm.

Select Master Classes

Ecuadorian Stew of American Lamb and Red Peppers
Chef Mark M. DeNittis, president, Rocky Mountain Trade Enterprise LLC; and chef-instructor, Johnson & Wales University Denver, www.jwu.edu/campus.aspx?id=25932
and the American Lamb Board, www.americanlamb.com

Yield: 12 servings

4 lbs. boneless American Lamb leg meat, 3/4" dice
4 T. olive oil, pomace, divided
6 garlic cloves, chopped
1/2 T. salt
1 T. cracked black pepper
10 red bell peppers, seeded and cut into thin strips
6 Fresno chiles, seeded and small dice
2 t. ground cumin
1 1/2 pt. dry white wine
3/4 pt. lamb stock
4 limes, quartered
1 c. cilantro, rough chop
6 ripe bananas, mashed
Cooked rice, for serving

Method (1) Toss lamb with 2 T. oil, garlic, salt and pepper. In a large heavy-bottomed pan, heat the remaining oil. Sear lamb until browned; remove, and set aside. (2) Add peppers, chiles and cumin; cook 3 minutes. Add browned lamb, wine and stock. With a spoon, scrape up bits of fond sediment on pan bottom. (3) Add limes; bring to a boil, and reduce to a simmer for 45-60 minutes. Remove limes before serving. (4) Incorporate cilantro and mashed bananas; allow to cook over low heat for an additional 5 minutes. (5) Adjust seasoning with salt and pepper, as needed. Serve with rice.

Paella
Jason Labahn, chef-instructor, Le Cordon Bleu-Las Vegas, www.vegasculinary.com
and the U.S.A. Rice Federation, www.menurice.com

Yield: 6 qt. (6 L.), 12 2-c. servings

8 oz. chorizo sausage (spicy Spanish-style), 1/4" thick slices
1/4 c. olive oil, divided
2 lb. boneless chicken meat, 1" dice
1 pt. red or yellow onion, small dice
2 T. garlic, finely chopped
2 T. tomato paste
3 bay leaves
1 T. kosher salt
2 t. rubbed sage
1 3/4 lb. long grain rice, parboiled rice (such as Uncle Ben’s), California medium-grain rice
2 t. 1 saffron threads
1 t. ground black pepper
1/2 t. red pepper flakes
2 qt. stock (chicken, seafood or vegetable)
1 qt. canned diced tomatoes, drained
2 lb. 21-25 count shrimp, peeled and deveined
1 1/2 c. frozen peas, thawed
1 c. finely chopped parsley
4 lemons, each cut in 6 wedges

Method (1) Heat a large rondo or classic "paella pan" to medium-high; add chorizo, and sauté until browned. Remove from pan, and reserve. (2) Add half of the oil, and heat until smoking. Add the chicken and sauté until golden brown on all sides. Remove from pan and reserve. (3) Add remaining oil to pan. Add onion, and sauté until tender, about 3 minutes. Add garlic, and cook 1 minute. Stir in tomato paste, bay leaves and sage, and cook another minute. (4) Stir in rice, saffron, salt, pepper and red pepper flakes; cook until aromatic, stirring constantly for about 3 minutes. Add stock, tomatoes and reserved chorizo and chicken. Bring to a boil, reduce heat to medium-low. Cover and simmer for 15 minutes, until rice is al dente (firm to the bite) and most of the liquid has been absorbed; or bake paella in preheated 350°F oven for about 30 minutes until rice is al dente. (5) Add shrimp and peas on top of the rice; do not stir. Cover, and cook until shrimp are opaque, the rice is tender and all of the liquid has been absorbed, 4-5 minutes. Remove from heat, and let stand 5-10 minutes. Remove bay leaves. (6) Sprinkle with parsley, and serve with lemon wedges.

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