A series of interactive breakout sessions will offer attendees of the 2013 Protein Innovation Summit in Chicago the opportunity to experience and discuss a range of trends and topics, from value-driven cutting demos to allergen-free recipe development.
The slate of four demonstrations and tastings are designed to help chefs, processors and other food and beverage professionals focus on topics of particular interest in an intimate and interactive setting.
Breakouts include:
Flavor without Compromise: A Tasting Of Allergen and Gluten-Free Recipes
In this comparative tasting, led by Kelly Young, president, AllergyFree Foods, and Pat McLaughlin, executive chef, Parkers’ Restaurant & Bar, attendees will experience the nuances of allergen- and gluten-free formulations, including flavor and texture, cooking properties and avoiding cross-contamination, and discuss how these challenges can be addressed to meet the needs of a growing segment of customers.
Sous Vide: Bathed in Potential
Renee Zonka and Joe Monastero of the Kendall College School of Culinary Arts in Chicago will present highlights of the industry’s first professional sous vide curriculum. This session will explore the many flavor, cost and product consistency benefits of sous vide in volume kitchens and demonstrate best practices for maximizing its potential.
Cutting Demo: A Fresh Look at Beef and Pork Value Cuts
This breakout encompasses a rotating series of cutting demos by Kari Underly, founder, Range Inc.; David Newman, professor of animal science, North Dakota State University; and Doug Piper, master butcher, Meat & Livestock Australia. The demos will show how processors and culinary professionals can extract greater value from underutilized (and lower-priced) cuts of beef and pork, and present ideas for how these cuts can be menued at a higher price point and margin. Demos will focus on extracting greater value from the beef chuck and rump, and the pork loin.
Charcuterie 201: Old World Flavors for Modern Palates
One of the most recognized authorities on charcuterie, Chef Brian Polcyn of Forest Grill in Birmingham, Michigan, will lead an interactive tasting of some old-world techniques and new-world applications, and discuss how artisan charcuterie has enjoyed a renaissance in recent years.
Now in its third year, the Protein Innovation Summit gathers chefs and product development professionals from restaurants, hotels and meat processing companies to discuss issues and trends impacting menu development at the center of the plate. This year’s event, April 15-16 at the Trump Hotel, Chicago, is co-presented by HOTELS, Meatingplace and Plate magazines. To learn more, or register, click here.