2020 Menus of Change PlantForward Greek Cuisine

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ZvtlOceETCc

Breakout Session F2: Plant-Forward Greece: Culinary Strategies and Techniques • The traditional food and dietary patterns of Greece—circa 1960—are often cited as a key reference point for creating the now widely known guidance around the health-promoting Mediterranean Diet. With its early-harvest tradition of olive oil, its abundance of vegetables (including wild greens and herbs), fruits, legumes, and whole grains—together with the supporting role played by fish and seafood, poultry, and (to a lesser extent) meat—the Greek kitchen fits well with contemporary tastes as well as health and sustainability imperatives. In this session, we’ll hear from one of New York’s leading Greek chefs and restaurateurs about what contributes to success—and deliciousness—in plant-forward cooking. From tapping inspiration from the best of Greek home cooking to the special, vegetarian dishes of the Greek Lenten table to the amazing flavors of vegetable-centric Greek mezze, you’ll get an insider’s view of menu design possibilities around this cultural model for healthy, sustainable eating. • • Anne McBride, PhD (Deputy Director, Torribera Mediterranean Center) • • Maria Loi (Chef-Owner, Loi Estiatorio) • Find more information at https://www.menusofchange.org • ————————————————————————————————————————————————————— • The Culinary Institute of America: https://www.ciachef.edu • The CIA at Copia: https://www.ciaatcopia.com • CIA Restaurant Group: https://www.ciarestaurantgroup.com • CIA Food Enthusiasts programs: https://www.ciafoodies.com • CIA ProChef: https://www.ciaprochef.com • Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

#############################

New on site