Event Details

Schedule: Trend Tour and Culinary Workshop

Hosted by the USA Dry Pea & Lentil Council at Culinary Sales Support Inc.

  • When: Reception: July 11, 2013 — Tour/Workshop: July 12, 2013
  • Where: Chicago's World-Famous Restaurant District
  • Lodging: Holiday Inn Downtown Chicago Mart Plaza (2 nights hotel accommodations provided by the USADPLC)

Reception: July 11, 2013

5:45 PM

Bus Departs Holiday Inn Chicago Mart Plaza

Will pick-up at TBD entrance

6:00 PM

Welcome Reception at bellyQ

Networking opportunity with fellow attendees off-site in a culinary-focused environment.
Items include:

  • Hot & Sour Lentil Soup Shooters
  • Chickpea and Lentil Mini Club
  • Split Pea Cakes, Goat Milk Feta, Belly Fire Hot Sauce

8:00 PM

Bus Departs Reception

Drops Group Off at Holiday Inn Chicago Mart Plaza

Tour/Workshop: July 12, 2013

8:15 AM

Bus Departs Holiday Inn Chicago Mart Plaza

Will pick-up at TBD entrance

8:30 AM

Continental Breakfast at CSSI

8:45 AM

Session Overview and Group Introductions

9:00 AM

Nutritional Value of Peas, Lentils, and Chickpeas

Discussion of the nutritional benefits of peas, lentils, chickpeas and their flours. Become an expert on these nutrition power house ingredients.
Guest Speakers - Marie Molde, Registered Dietitian and Katy Martin, R&D Chef

9:30 AM

Value-Added Products 101

Introduction to the functionality and application uses of dry peas, chickpeas and their flours in value-added products.
Guest speaker - Thunyaporn Jeradechachai, Crop Quality Specialist, Northern Crops Institute

10:00 AM

Foodservice Industry Trends

Foodservice industry trends and consumer demands and how dry peas, lentils, chickpeas and their flours address those top trends.
Guest Speaker - Laura MacPhail, Principal, The Hale Group

10:30 AM

Depart for Culinary Tour around Chicago

Visit 4-5 locations. Visiting an array of operations segment types and cuisine types. Each stop will include tasting food, meeting the owner/head chef and discussing the interesting ways PLCs are menued at that operation.
Location visits:

  • Roti Mediterranean Grill
  • Protein Bar
  • Masala by Marigold
  • Whole + Sum

2:30 PM

Hands-On Demo (Gluten-Free Baking, Pulse Flours, Pulse Protein, Pulse Starch)

Hands-on demo to guide group through multiple activities that highlight key functionality benefits.
Joe Moore, Head Chef, Marigold

4:00 PM

Summary of Informational Sessions and Trends Identified on the Tour

Ideation session that utilizes knowledge gained through presentations and tour - setting the stage for the culinary challenge.

4:15 PM

Introduction to Culinary Challenge

Focus: Participants will be split into 3 groups and given a recipe challenge.
Groups will need to create a fun, flavorful menu item using the ingredients they get to purchase (basic pantry items provided). Menu creations will then be presented to a panel of guest judges to determine the winner.
Groups will have 15 minutes to brainstorm their thoughts.

4:45 PM

Culinary Competition Begins

Each team and supporting chef will get into the kitchen to develop their dish -- following their challenge guidelines. As teams rotate through the kitchen finished creations will then be presented to a panel of guest judges to determine the winner.

6:00 PM

Program Adjourns

Bus Departs CSSI and Drops Guests Off at Holiday Inn Chicago Mart Plaza