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Demonstration Workshops B (4:15 PM - 5:30 PM) (Workshops repeat) I. A Master Class with Hiro Sone: The Asian Flavors of Terra Workshop leader: Hiro Sone II. Contemporary Southeast Asian Cooking: Balancing Texture, Flavor and Fragrance Workshop leader: Tammy Huynh III. From Goa to New York: The Signature Indian Flavors of Floyd Cardoz Workshop leader: Floyd Cardoz IV. Smokey Flatbreads, Savory Chutneys and other Memorable Indian Flavors: A Live Fire Workshop Workshop leader: Neela Paniz (moderator), Rohit Singh 5:30 PM General Session VI Balancing the Art and Business of Asian Flavors, Part I Speaker: Kozo Iwata 6:00 PM General Session VII Regions and Flavors in Focus: Thailand Third Floor South (concludes with Thai dance performance) Moderator: Olivia Wu Speakers/chefs: Chai Siriyarn, Kannika Siriyarn, Ian Chalermkittichai, and Prakas and Vilai Yenbamroong 7:15 PM Tasting and Dinner The Night Market: A Street Food Feast and Opening of the World Marketplace A memorable immersion into the sights, smells, sounds and tastes of Asian food and culture—with guest chefs, colorful market stalls, music and dance performances, comparative tastings, book signings, and more The Barrel Room Dinner co-sponsored by Alaska Seafood Marketing Institute Rice Demonstration Kitchen Of Fish and Rice: Savoring the Flavors of Japan Speaker/chef: Hiro Sone Sponsored by California Rice Commission 9:45 PM Program ends for the evening Saturday, November 13 7:30 AM A Light Breakfast Tastes of California and Asia Third Floor South Sponsored by California Raisin Marketing Board and National Peanut Board/ The Peanut Institute 14 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
8:30 AM General Session VIII: FORUM Asian Flavors and American Appetites: Envisioning the Future Third Floor South Moderator: R.W. Apple, Jr. Panelists: Michael Bauer, Elizabeth Andoh, Suvir Saran, Charles Phan, Bruce Cost, Bill Yosses, Julie Sahni, Mai Pham, Robert Schueller, Naomi Duguid, Prakas Yenbamroong 10:00 AM Break Sponsored by Pear Bureau Northwest 10:30 AM Concurrent Activities Various campus locations 10:30 AM Seminar Series (10:30 AM – 11:45 AM) Seminar I (10:30 AM – 11:45 AM) Ecolab Theater Ancient Indian Flavors for Modern Menus Speakers/chefs: Suvir Saran (moderator), Abhijit Saha, Neela Paniz, Hemant Mathur Sponsored by Baluchi’s Indian Food/DEVI Restaurants Seminar II (10:30 AM – 11:45 AM) Third Floor South (with a live feed from the wok kitchen) The Flavors and Techniques of Sichuan Cooking Speakers/chefs: Fuchsia Dunlop (moderator), Yu Bo, Lan Guijun, Xiao Jianming Seminar III (10:30 AM – 11:45 AM) DeBaun Theater The Art of Chinese Dim Sum Speakers/chefs: Ding Ying Shun, Le Pei Qing, Law Wui Wing Sponsored by Viking Range Corporation Seminar IV (10:30 AM – 11:45 AM) Rudd Center for Professional Wine Studies The World of Southeast Asian Flavors: Beverage Pairing Strategies Speakers/chefs: Karen MacNeil (moderator), Saipin and Suchay Chutima Seminar V (10:30 AM – 11:45 AM) Rudd Center for Professional Wine Studies Asian Herbs, Aromatics and Teas: An Asian Flavor Odyssey Speakers/chef: Sara Deseran (moderator), Charles Phan, David Lee Hoffman Seminar VI (10:30 AM – 11:45 AM) Chuck Williams Flavor Discovery Center Building Flavor in the Contemporary Japanese-Inspired Kitchen: Umami and More 15 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
Page 1 and 2: The Seventh Annual Worlds of Flavor
Page 3 and 4: SEVENTH ANNUAL WORLDS OF FLAVOR INT
Page 5 and 6: The Coca-Cola Company Charmaine Jac
Page 7 and 8: Sunkist Growers, Inc. Cecilia Areva
Page 9 and 10: SEVENTH ANNUAL WORLDS OF FLAVOR INT
Page 11 and 12: TABLE OF CONTENTS PROGRAM SCHEDULE.
Page 13 and 14: Rice Demonstration Kitchen In Pursu
Page 15: Seminar IV B (4:15 PM - 5:30 PM) Ru
Page 19 and 20: 2:30 PM Concurrent Activities Vario
Page 21 and 22: SPEAKER AND GUEST CHEF BIOGRAPHIES
Page 23 and 24: Mediterranean region. In the 1980s,
Page 25 and 26: editor, and in public relations, wh
Page 27 and 28: Akasaka Seijyu is one of the most f
Page 29 and 30: with pork floss, cheese chocolate a
Page 31 and 32: HIRO SONE is the chef/co-owner of T
Page 33 and 34: Christina Adamson Director of Food
Page 35 and 36: Annette Tomei Client Services Manag
Page 37 and 38: MAP OF CHINA 35 WORLDS OF FLAVOR CO
Page 39 and 40: MAP OF JAPAN 37 WORLDS OF FLAVOR CO
Page 41 and 42: THE CULINARY INSTITUTE OF AMERICA A
Page 43 and 44: Vietnamese Home Cooking, by Robert
Page 45 and 46: GLOSSARY OF SELECT INGREDIENTS AND
Page 47 and 48: Tofu (bean curd) Made from coagulat
Page 49 and 50: the coconut in one hand over the si
Page 51 and 52: in the refrigerator. Some people ke
Page 53 and 54: they are ripe they should be very s
Page 55 and 56: Ginnan, ginkgo (or gingko) Nuts, av
Page 57 and 58: Mitsuba (Cryptotoenia canadensis of
Page 59 and 60: Chili Pastes and Sauces Asian marke
Page 61 and 62: pho (beef noodle soup with flat ric
Page 63 and 64: THE JAPANESE TABLE The Japanese “
Page 65 and 66: THE VIETNAMESE TABLE “It’s comf
Page 67 and 68:
THE SINGAPOREAN TABLE “Gastronomi
Page 69 and 70:
THE THAI TABLE “At the Thai table
Page 71 and 72:
THE INDIAN TABLE “Indian food is
Page 73 and 74:
WESTERN INDIA Gujarat: As a state,
Page 75 and 76:
THE CHINESE TABLE “No civilizatio
Page 77 and 78:
the north, and farmers enjoy a year
Page 79 and 80:
• Whole Foods Market has introduc
Page 81 and 82:
APPENDIX: METRIC WEIGHTS AND MEASUR
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