D.E.A.L. (Deal for Education and Learning) of the Week

FREE:  National Onion Association Booklet Features Onion Side Dishes A new series of recipes from the National Onion Association offers chefs and culinary students creative side dish ideas with layers of flavor.  From a classic Grilled Balsamic Onions with Blue Cheese Crumbles to Wild Mushroom Onion Melange, this “Onions on the Side” recipe booklet helps bring more produce to the plate.  To receive your free booklet, go to http://www.onions-usa.org/foodservice.  Quantities up to 30 are available at no charge to culinary educators.

Workshop for Foodservice Instructors

“Learning From the Ground Up,” the 2012 Sustainability Workshop, hosted by the Seattle Culinary Academy, will be held July 27-29, 2012 on the campus of Seattle Central Community College, downtown Seattle.

Highlights from the week-end workshop include:

• Friday afternoon presentations, followed by a tour and reception in the new SCA Greenhouse/Plant Science Lab.  Instructors will talk about how they work the Greenhouse into their curricula
• Saturday all day, touring Skagit Valley which will include stops and tours at farms devoted to sustainability efforts, a tour at La Conner Flats, home to the SCA farming efforts; a visit to the Washington State Extension facility and a special stop at Shorewood High School to visit the gardens that support the Culinary Arts program.
• Sunday, shopping at the Broadway Farmers’ Market, for ingredients for the Mystery Basket competition among the workshop participants.  Guest speaker at lunch and then a hands on cheese course with Chef Don Reed.

This workshop will be a wonderful way to see how  community college (and high school) programs “walk the talk” when it comes to meeting academic standards and incorporating sustainability into their curricula.

ACF continuing education hours will be awarded as part of your registration fee.  The host hotel is within walking distance of the campus as well as downtown to the famous Pike’s Street Market.

The workshop will be limited to 30 attendees.  Don’t hesitate to get your registration in before May 1 in order to qualify for the lower registration fee.

Go to http://www.cafemeetingplace.com/2012-events/sustainability.html  for online registration and hotel information.

SAVE THE DATES!!

CAFÉ’S 8TH ANNUAL LEADERSHIP CONFERENCE hosted by The Culinary Institute of America in San Antonio, June 21-23rd.

NEW FORMAT, NEW SPEAKERS, NEW CONNECTIONS!!  For more information, go to http://www.cafemeetingplace.com/2012-events/leadership-conference.html

Don’t forget to apply for CAFÉ’s Instructor Awards and Scholarships. Deadline is April 1.  Go to http://www.cafemeetingplace.com/scholarshipsawards.html

The WMMB Contest for postsecondary instructors applying for the May tour is March 16th.  Go to http://www.cafemeetingplace.com/resource-center/contests/item/620-culinary-resource-symposium.html

 CAFÉ WORKSHOPS

July 27-29        “Learning From the Ground Up,” Seattle, WA

October 19-21   “The Science of Food,” Charlotte, NC