Flavor & Fright: A Culinary Journey Through Truffles, Treats, and the Magic of Fat
Schedule
Thu, 31 Oct, 2024 at 11:30 am
Location
101 N 33rd St, Philadelphia, PA 19104-2707, United States | Philadelphia, PA
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Prepare to be immersed in a culinary adventure that tantalizes your taste buds and expands your culinary knowledge. Hosted in collaboration with Drexel University, this lunch & learn event will take you on a flavorful journey through the mysterious and magical aspects of gourmet cuisine, all with a touch of Halloween spirit.For those of you interested, this Lunch & Learn will offer attendees 4 Continuing Education Points, which you’ll receive at the close of this event. Please make sure you let your Regional Chair know that you would like to receive a CEU Certificate so this can be coordinated.
This is going to be one spooky presentation and space is limited, so be sure to secure your seat at the table today! Any questions, please don’t hesitate to contact your Regional Chair for the Greater NY/Philadelphia Region directly, [email protected].
Agenda:
11:30 – 12:00– Arrival & Check-in, Academic Bistro, 101 N. 33rd Street, Suite 110, Philadelphia, PA 19104
11:45-12:30 – Lunch Buffet Open
12 – 12:40 – “The Magic of Fat: Why EVERYTHING is better with butter… or oil… or any fat, really”
Break for Coffee & Stretch
12:50 - 1:30 - “Trick or treat with Tailors of Truffle”
1:35 - 2:15 – “It’s Not Halloween Without Candy”
2:15 - 3:30 – Networking & Event Wrap-up
“The Magic of Fat: Why EVERYTHING is better with butter… or oil… or any fat, really”
Join Nancy Jo Seaton as she uncovers the enchanting world of fats in culinary delights. In this sensory journey, discover how fat goes beyond mere ingredients to become the cornerstone of flavor enhancement and mouthfeel in every dish. Nancy Jo will showcase compelling examples illustrating how fat activates and intensifies flavors, transforming ordinary meals into extraordinary sensory experiences. Whether it's the silky richness of butter or the subtle complexity of oils, prepare to explore the transformative power of fat and its pivotal role in elevating every culinary creation.
“Trick or treat with Tailors of Truffle”
Join the Tailors of Truffle in demystifying everything you need to know about everything truffle.
The Tailors of truffle will guide you through a comprehensive exploration of one of nature's most elusive and exquisite fungi. This course will delve into the rich history, biology, cultivation, and culinary uses of truffles, offering a unique blend of science, culture, and gastronomy.
Truffles, often referred to as the "diamonds of the kitchen," have captivated human taste buds and imaginations for centuries. Found primarily in the temperate forests of Europe, particularly in Italy and Spain, these subterranean mushrooms are renowned for their pungent aroma and distinctive flavor, which can transform ordinary dishes into extraordinary eating experiences.
Throughout this course, we will start with the fascinating biology of truffles, understanding their relationship with tree roots and the specific conditions required for their growth. We will explore the process of truffle hunting, harvesting, and processing for numerous applications.The cultural significance of truffles is vast, influencing everything from ancient culinary traditions to current retail categories.
Hands-on experiences will include a culinary demonstration, showcasing how to incorporate truffles into a variety of dishes. By the end of this course, you will have a deep appreciation for the complexity and allure of truffles, equipped with the knowledge to both understand, enjoy and use a variety of truffle-based ingredients.
“It’s Not Halloween Without Candy”
Candy is the best part of Halloween, and many of the beloved classics rely on dairy for their enchanting flavors. The richness and complexity of dairy balances the flavors of confections but dairy ingredients can be spooky to work with at scale. From taffy to toffee, the mouthfeel of butterfat and the Maillard magic of dairy protein are critical to craveable candy. Fluid cream is screamingly perishable, sourcing condensed milk is like raising the dead, and melting gravestone-cold blocks of butter to keep up with production is easier said than done. Variations in raw materials and fluctuations in prices are enough to fill anyone with fright! Fortunately, food scientists (mad or otherwise) and Research Chefs have nothing to fear; True Dairy is here to make adding dairy flavor and mouthfeel to your products less crypt-ic. True Dairy Specialty Ingredients will present spook-tacular ways to boost dairy impact, create new flavor profiles, and manage ingredient costs. Join us for a lunch-and-learn about the role of dairy in confections that promises to be heavy on the treats as well as tricks for tasty food innovation.
Meet Your Speakers!
“The Magic of Fat: Why EVERYTHING is better with butter… or oil… or any fat, really”
Nancy Jo Seaton, President & CEO, Seaton Food Consultants, LLC
A life spent in food has afforded Nancy Jo a unique perspective on product quality. Her many diverse roles across the food spectrum has allowed her to pioneer an innovative and customized approach to product evaluation, development and sensory training. Combining organoleptic assessment with Good Lab Practices she has successfully served the food industry for many years.
In 2009 Seaton Food Consultants was established to support food manufacturers, retailers and restaurants in the strategic development of new products and quality improvements. In this effort the company has succeeded establishing an innovative approach to product development and evaluation involving both physical and sensory testing.
This approach is exclusive to Seaton Food Consultants which includes a staff of 12 highly trained testing and sensory professionals. After their first 3 years in business this approach has been recognized by the industry as a benefit to both retail and restaurant brands as well as their manufacturer partners.
Previous to beginning this enterprise Nancy Jo spent twenty years in the food service industry mastering all aspects of the commercial kitchen from equipment and small wares to protein, bakery and produce. Skilled in communications and marketing, Nancy Jo is a proven leader in National Account Management.
“The Tailors of Truffle”
Amit Agarwal, Vice President of Marketing & Sales. National Cortina
Amit is food enthusiast who has been working in the Food Industry for more than 25 years across the US. Currently serving as the VP of Sales and Marketing for National Cortina, he enjoys uncovering new opportunities and assisting others in realizing their vision. With a career spanning both Food service and Retail, Amit has a true sense of procuring the finest ingredients.
Michael Christiansen, Corporate Chef. National Cortina
Michael Christiansen is a Chef with 25 years of experience working in both restaurants and leading innovation amongst multiple CPG’s. Chef Mike currently works at National Cortina leading Culinary R&D and technical sales. He has a true passion for bringing and educating the food industry on the traceability and quality of the best ingredients globally. Currently working with numerous farms, manufacturers and food experts Michael has been pivotal to many food service and retail launches.
Elizabeth Garrity, Italian Program Manager. National Cortina
Eizabeth is a Veneto-based Italian food sales & marketing professional. Originally from New Jersey, she has called the Euganean Hills outside Padova home for 20+ years. As an experienced, enthusiastic and trusted product manager she has created and developed numerous successful export programs for leading Italian manufacturers and brands seeking to build long-term and thriving partnerships with US counterparts.
Still a true Jersey Girl at heart, her main source of inspiration is bringing authentic, bold, genuine Italian products each with their own rich history to the American market for all to enjoy.
Marco Rossi, Export Manager. T&C Truffle
Marco is a native to the true truffle city of Italy, Urbino, in the central Marche region. His devotion and passion to the truffle industry is outstanding, proven by the leading truffle producer T&C’s absolute trust in his management of export markets. His broad and extensive background in a variety of sectors across Italian industries makes him a real Renaissance man. He prides his success simply by being “enchanted by the quintessence of the black gold of the Italian table: truffle!”
“It’s Not Halloween Without Candy”
Robert Sido, TDSI Technical Sales Manager. True Dairy Specialty Ingredients
Robert manages the sales and applications activities of True Dairy Specialty Ingredients. Food has always been a passion, and during his studies in Chemical Engineering at the University of Delaware he discovered a course on Food Processing, then stuck around for a Master’s Degree in Food Science. Robert went on to work for a Kennett Square mushroom inoculum company before coming to Advanced Food Products in 2017 as Pilot Plant Manager. Robert and his family live in Kennett Square, where they enjoy gardening, home canning, homebrewing, and camping.
Naomi Muhlberg, Food Scientist, CCS. True Dairy Specialty Ingredients
Naomi Muhlberg earned her bachelor’s degree in food science from the University of Maine, attended Culinary school and earned her CCS in 2021. Before coming to TDSI, she worked on dry blends, including seasonings and coatings, as well as bakery glazes and icings, at Advanced Food Technologies in Michigan. She currently lives in Malvern, PA where she resides with her husband and daughter.
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Where is it happening?
101 N 33rd St, Philadelphia, PA 19104-2707, United StatesEvent Location & Nearby Stays:
