Sunday, November 13

12:30 pm to 1:45 pm
The New Directions of Asian Flavors:
Presented in the IH/M&RS Demonstration Kitchen and facilitated by Michael Batterberry, this program spotlights leading exponents of the new Asian flavors. A discussion of trends and each panelist's approach to presenting new turns on classic flavors is followed by a demonstration by one or more panel participants and a tasting for guests. Invited guest speakers/demonstrators include: Suvir Saran (tentatively confirmed) and Hamant Mathur, co-chefs of Devi in New York City, demonstrating the new Indian flavors; Josh DeChellis of Sumile in New York City, discussing the new flavors of Japanese cuisine; and David Chang (confirmed), Chef, Momofuku, focuses on traditional Korean and new Southeast Asian flavors.

Suvir Saran

Hamant Mathur

David Chang

Presented in the IH/M&RS Demonstration Kitchen and facilitated by Michael Batterberry, this program features a panel discussion on the new Latin flavors, followed by a demonstration by one or more chefs and a tasting for guests. The panel includes Dr. Maricel Presilla, Latin/American food historian and chef, Zafra and Cucharamama of New Jersey; Jose' AndRe's of Cafe' Atlantico in Washington, D.C. and Linda Japngie, discusses her experience with and development of Latino soul food at Jimmy's in New York and her Mexican flavors in her new restaurant.

Recipe adapted from Gaston Lenotre. The classic Opera Cake is a work in six acts. There are three thin layers of almond cake, each soaked in a potent coffee syrup; a layer of espresso-flavored buttercream; one layer of bittersweet chocolate ganache; and a topping of chocolate glaze. Traditionally, the cake is decorated with its name written in glaze across the top and finished with a piece of shimmering gold leaf.

Monday, November 14

10:30 am - 11:30 am
ACF Big Apple Chapter ICA Showcase
Monday Nov 14,
Info and dishes utilizing the products Maple Leaf Duck Farms

WORLD CUISINE WITH MAPLE LEAF FARMS DUCKLING
This demo, sponsored by Maple Leaf Farms Duckling, the largest duck farm in the United States, and presented by Chef Frank C. Costantino cec cce aac, Senior Lead Instructor at The Art Institute of New York City, will feature the versatility of the finest duckling on the market. Chef Costantino will discuss the fundamentals of cooking and serving duckling, both as a whole bird, and in its various market forms offered by Maple Leaf Farms. Flavor profiles will be drawn from world cuisines and feature: A Tagine of Duck and Winter Pears over Cardamom Cous Cous; Grilled Duck Breast with an Asian BBQ Sauce; Jerk Duck Leg Spring Rolls with Apricot Mustard and Slow Roasted Duck Breast with a Carolina Mop Sauce.

12:30 noon - 2:00 pm
The Societe Culinaire Philanthropique's first-ever "Sugar Discovery Program" on Monday, November 14th from 12:30PM -2PM will be hands-on and interactive--with the audience taking turns getting their hands into pastillage, pulling sugar petals for a rose or rolling out fondant to cover a cake--all the basic artistic techniques that go into doing a wedding cake or sugar showpiece for the Salon. If you wonder how something was done in the competition, this is your opportunity to ask and we'll show you. Each artist will demonstrate different techniques simultaneously and work in different mediums--so people can naturally gravitate toward what interests them most, then move around, watch and ask more questions. All demonstrators are pastry chefs and experienced instructors, judges or artists who have garnered acclaim for their sugar work and teaching abilities: Colleen Apte, Kathryn Gordon, Steve Klc and Julee Miller.

3:00 pm - 4:30 pm
Sponsored by Le Cordon Bleu Schools North America

Culinary Demonstration
Chef Patrick Martin
Le Cordon Bleu International

These are taken from the new Le Cordon Bleu International Fourth Level course that focuses on dishes from award-winning restaurants in France and Europe. Recipes are taken from Great chefs such as Troisgros, Chapel, etc.

Pan-fried turbot served on a compote of confit tomatoes, shellfish nage with pistou sauce.

Chocolate crepes with a marmalade of spiced bananas, spiced vanilla sauce.