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Nutrition & Cooking Class |
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Fitness Inside & Out is pleased to host personal chef and consultant Don Splain, who trained at the prestigious Culinary Institute of America, for a nutrition and cooking class in October. Topics covered include the basics of nutrition and what your body needs, food label distortions and ingredients to avoid. Please let Mike know if you are interested in this class with Mike and Don, which will include 3 sessions (1-hour each) and a cooking demonstration. Space is limited so email Mike at naplesfitness@comcast.net or call 239-649-7181.
About the Chef
Don Splain
Personal Chef
& Consultant
Growing up in Lancaster, Pennsylvania, a seasonal bounty from Amish and Mennonite farmers surrounded Don Splain each Saturday at the Central Market. This early influence helped shape Splain's devotion to using fresh, seasonal and locally grown organic ingredients in his cooking and later his activism as a consumer educator about the hazards prevalent in modern food processing and petrochemical farming techniques.
After studying nutrition at West Virginia Wesleyan College, Splain received his formal culinary training at the prestigious Culinary Institute of America in Hyde Park, New York. Splain's education and training at the Culinary Institute of America opened doors for him to work closely with dean and instructor Eve Felder, sous chef at Chez Panisse, the storied California whole cooking restaurant.
Later, Splain worked at Oakland, California-based Oliveto with Paul Bertolli and Michael Tusk, both Chez Panisse alumni. Splain's experience at Oliveto allowed him to cook for Robert Mondavi and furthered his specialized interest in seasonality, meats and charcuterie. Tusk, now owner of Quince in San Francisco, has appeared as a celebrity chef at the exclusive Naples Winter Wine Festival. In Europe, Splain worked closely with the head of the International Olive Council and toured Spain to learn from some of the country's top chefs.
To bring insight and creativity to his cooking, Splain has worked in all facets of food production: as a farmer raising and marketing meat, as a master gardener raising herbs and vegetables, as a meat cutter creating specialty products, and as a forager of wild and specialty items.
Among his culinary colleagues, Splain is known for his versatility and the breadth of his repertoire: He is accomplished at charcuterie, the craft of salting and curing meats, but he is also sought after for his vegetarian cooking. While at the acclaimed J.W. Marriott Grand Lakes in Orlando, Splain developed a vegetarian banquet menu to be used corporate wide.
Splain has been honored to cook for First Lady Hilary Rodham Clinton and the King of Spain, but he brings equal passion to educating Head Start mothers and cardiac rehab patients about proper food preparation and nutrition.
Devoted to teaching people about where their food comes from, Splain is an outspoken critic of today's petrochemical farming and the denigrating techniques used by today's major food processors. At the Culinary Institute of America, Splain served as president of the student chapter of Chef's Collaborative, an organization that promotes local sustainable food sourcing by connecting socially responsible farmers and chefs.
For Splain, all of life is enriched by his reverence for food: growing it, harvesting it, preparing it, sharing it, and recognizing its importance culturally, socially, environmentally, and physically.
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Seasonal Clients: Welcome Back Soon! |
Seasonal Clients,
Please look over your schedule and see what days and times you would like to train. Many of you are already in the schedule for the season for training and/or massage. If you have not set you schedule, please do so as soon as possible. We can put you in the schedule, and if you need to adjust later that is fine. If you would like to set up a schedule with Janet or Dustin for massage, now is a good time to do that as well. Thanks, and we will see you soon.
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| Recipe Connection |
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Heirloom Tomato Salad with Herbs and Capers
Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.
Ingredients
2 cups assorted heirloom cherry tomatoes, halved
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup thinly sliced fresh basil
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 tablespoon drained capers, chopped
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently
Nutritional Information
CALORIES 112(34% from fat); FAT 4.2g (sat 1.2g,mono 1.7g,poly 0.5g); IRON 1.5mg; CHOLESTEROL 3mg; CALCIUM 47mg; CARBOHYDRATE 14.9g; SODIUM 519mg; PROTEIN 5.6g; FIBER 2.6g
David Bonom , Cooking Light, AUGUST 2008
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| Staff Contacts |
Maristella Battilana: 601-7502
Patricia Burdick: 272-6747
Mike Edwards: 272-4111
Dustin Finucan: 404-9241
Will Healy: 348-5797
Janet Herrberg: 293-8068
Susan Minor: 537-4583 |
| Cardio Corner |
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Cardio Results from July
1. PMF 1845
2. SA 1250
3. SH 715
4. JF 527
5. MB 513
Cardio Results from August
1. SA 715
2. MH 467
3. JWM 430
4. SH 305
5. SS 285
Anyone with over 1,000 minutes is logging over 32 minutes of cardio a day! | |
