April 10, 2017 Dinner Meeting

Address: Kendall College
900 N North Branch St
Chicago, IL 60642
Phone: (312) 752-2000

Schedule:
4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Social Hour with cash bar and heavy appetizers
6:00 - 8:30 PM - Dinner & Presentation

Chef's Challenge!

Vote for your favorite Chef Creation with Mushrooms!

This month's event is co-sponsored by the Research Chef's Association.

Dinner Meeting Information
Title: The Magic of Mushrooms
The ancient Japanese and Egyptians understood the power of mushrooms, and now, contemporary consumers are doing the same. Time Magazine recently listed mushrooms as the 13th healthiest ingredient of all time. With per capita consumption up, with retail and foodservice sales up and out-achieving the vegetable category in general), with 3000 articles written about mushrooms as a “superfood”, there are new usages showing up everyday for mushrooms. >Read More
Speaker: Steve Solomon - The Mushroom Council
Steve Solomon PhotoSteve Solomon, who has planned strategic culinary marketing programs across the entire food terrain, serves as Menu Strategist for The Mushroom Council. He is responsible for all strategic initiatives away from home and with food processors for the Council. In this role, he has developed new menu ideas, new programs and new opportunities for the mushroom industry including The Blend

Stemming from the need for public and environmental health advances, The Blend is a way to create better burgers and other ground meat menu items. By blending finely chopped mushrooms with ground meat, this concept delivers a product/menu strategy that is better tasting (umami), better nutritionally with lower calories-fat-sodium and better sustainability. Today there are hundreds of college campuses, healthcare groups and several chains that are menuing this concept. What’s more, Steve has worked with the James Beard Foundation, through their Impact Programs, to develop The Blended Burger Project where chefs across the country are doing more to preserve and protect our existing food systems.

Prior, Steve has also developed marketing initiatives and culinary strategy for companies like American Egg Board, National Pork Board, Butterball Turkey, General Mills, Land O’Lakes, Sara Lee Bakery, Bakers Square Restaurants, Hyatt Hotels, Texas Dairy Queen, Disney and Pepsi. He developed a Performance Nutrition Program for the U.S. Ski Team in the 2004 Olympics, where his company served as the culinary resource for the Team’s athletes and coaches.



Fees:
Until Thursday, April 6th
$25.00 Emeritus/Student Members
$50.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$60.00 Non-members

After Thursday, April 6th
$30.00 Emeritus/Student Members
$60.00 Members/Professional Members
$60.00 Non-members

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

Meeting Sponsor

The Mushroom Council

Dinner Menu

Bring your culinary appetite! This month's meeting will be non-traditional with an appetizer bar and samples of the items from the Chef's Competition.

Passed Appetizer
Big Fork Portabella Bacon Sausage with Pretzel Sticks supplied by Chef Lance Avery
Appetizers Stations
  • Herbed Barley Salad with Butter-Basted Mushrooms
  • Mushroom and Chorizo-Stuffed Mushrooms in Port Wine Sauce
  • Arancini Mushroom, Truffle, and Parmeson Cheese
  • Spicy Moroccan Mushroom Meatballs with Harissa Aioli
  • Cedar's Cafe Blended Sliders with Accompaniments
  • Mushroom & Chicken Tacos with Salsa and Queso Chihuahua
Dessert

Assorted cookies

 



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