The Bean Scene
January 12, 2009
The Culinary Institute of America, San Antonio, TX, campus hosted their inaugural Latin Flavors Institute, Envisioning a Future of Excellence, Innovation and Opportunity, October 9 11, 2008. Northarvest was a sponsor for the event and sent Lynne Bigwood, NHBGs Professional Home Economist, and Mark Dombeck, NHBG Promotion Committee. The mission of the Institute was to educate US and Texas Foodservice leaders and retrain them in the foodways of Latin America. CIA hosted more than 40 top leaders and chefs from around the nation. About 150 people attended the event. CIA brought chefs and successful restaurateurs from Mexico and Peru to teach the group authentic Latin cuisine. The teachers included people who started their own restaurants in Mexico and Peru and classically trained chefs from those two countries who also have successful restaurants.
Two of the Peruvian teachers were of Japanese decent. They have enriched Peruvian cuisine and came to teach the group their style of cooking. Friday evening the Peruvian chefs prepared and served an exquisite banquet for the entire group. American chefs from across the USA also participated by sharing their experiences in building successful Fine Dining restaurant businesses and careers, including Rick Bayless from Chicago and the PBS cooking series. (The American, young Mexican and Peruvian chefs also served as Spanish to English interpreters for the rest of us.) Northarvest hosted and served a Latin Dish at the Marketplace Lunch the first day.
The Culinary Institute prepared Gorditas de papa rellenas de frijol (masa and potato cakes pan fried.) They were sliced crosswise and filled with black beans refried in garlic and onion flavored oil, jalapeno and cheese served with a raw tomatillo and avocado salsa. They were delicious!
Rick Bayless and Abigail Medoza Ruiz participated in the Latin Flavors
Institute. Ruiz is grinding corn on a traditional Batan -- a Peruvian
stone mortar sla with a concave surface used for grinding.
We had a hard time keeping up with the demand. This event will annually draw together leading experts in the food and cultures of Latin America, as well as many of the corporate chefs and other foodservice leaders in their industry who are best positioned to advance the future of Latin American culinary talent and Latinrooted flavors. Part of the goal of the San Antonio CIA Institute and its new campus is to help foster a new generation of Latin American chefs in the United States whose cuisines have deep roots in the authentic traditions and flavors of their heritage. In
that way, they aim to ensure that the best of Latin flavors find their rightful place at the American table, in the company of those cuisines considered the finest in the world.
The Education Minnesota Professional Conference met at the St. Paul River Centre October 6th. Lynne Bigwood exhibited for Northarvest handing out 340 Elementary Education kits with 24 additional requests to mail. Most of the recipients were middle elementary teachers, student teachers and special education instructors. North Dakota Education Association held their conference at the Fargo Civic Center October 22 and 23. Middle elementary teachers, student teachers and Family and Consumer Science teachers stopped by to take 63 Elementary Education kits and 5 Bean Cookery Teaching Units with 8 more BCTU requests to mail. Preceding the NDEA conference, Lynne spoke to Dr. Ardith Brunts NDSU Community Nutrition class of dietetic students about bean promotion and what her job entails. Dr. Brunt brings in speakers to give her class information about the many varied employment opportunities they may find when they graduate.