2010 March Conference Schedule
Note: Conference schedule is subject to change - Last Update 02.17.09
The schedule which appears below is abridged. The complete March Schedule can be downloaded here.
Thursday, March 18
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12 NoonOrganic Viniculture: Festive Lunch, Structured Tastings and Agricultural IntensiveEhlers Estate Winery, Ehlers Lane, off Main Street, St Helena. Check-in at the winery.
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1:00 PMAn Insider's Tour of Selected Napa Valley WineriesCheck-in at 12:15 in the Atrium of The Culinary Institute of America at Greystone
Pre-conference events commence -
4:00 PMRegistration OpensAtrium, The Culinary Institute of America at Greystone
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5:00 PMPlenary Session and Welcome, Orientation and Culinary DemonstrationHealthy Kitchens, Healthy Lives: A World of Flavors
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6:30 PMTasting Reception and ExhibitionThe Flavors of Health
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7:30 PMTasting Reception Closes
Friday, March 19
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7:30 AMRegistration Re-opensBreakfast Session
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8:15 AM - 1:00 PMPlenary Sessions, Culinary Demonstrations and Demonstration Lunch
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1:00 PMActive BreakWalking the Greystone Campus
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2:30 PM - 5:30 PMPlenary Sessions and Culinary Demonstrations Continue
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5:30 PMWine Reception
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6:00 PMProgram concludes for the Day. Enjoy dinner on your own in the Napa Valley. Please make reservations for 7:00 PM or later.
Find links to Napa Valley restaurants here.
Saturday, March 20
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7:00 AMBreakfast Session
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8:00 AMKitchen Sessions and WorkshopsNote: There are three hands-on cooking session periods scheduled for Saturday and Sunday. These sessions will give everyone attending the conference a chance to have a kitchen experience working along side a CIA chef-instructor. At the same time, other workshops are being offered which, while not hands-on, focus on ingredients, techniques, demonstrations, practical culinary strategies, as well as counseling techniques.KITCHEN SESSIONSInside the Healthy Kitchen: New Skills for Healthier LivesThese hands-on sessions are intended to provide attendees with the skills necessary to prepare several representative dishes from each of the food categories listed below.Third Floor Teaching KitchensA. Cool Salads and Creative DressingsB. Whole Grain Additions to Every MealC. Vegetables: Inspiration from World CuisinesD. Healthy Protein Cooking Made EasyE. Healthy Cooking with Nuts & LegumesWORKSHOPSInside the Healthy Kitchen: New Skills for Healthier LivesThis is a representative list of workshops which are scheduled at different times throughout the meeting.Workshop ISpices, Herbs & Aromatics: Exploring Health & Culinary BenefitsThis workshop introduces nutrition and health research on common spices, herbs, and aromatics, and presents enticing and approachable ways to use them in the home kitchen. Cooking demonstrations directed by the chef show attendees how fun and easy it is for “non-chefs” to prepare healthful, flavorful foods using common spices, herbs, and aromatics.Workshop IIHealthy Flavors of the Mediterranean: Ingredients and Flavor DynamicsThis workshop begins with an overview of the Mediterranean diet, including its proven role in promoting health, and how following a Mediterranean-style eating pattern can be an effective weight loss/management strategy. Participants then get to enjoy interactive culinary demonstrations and tastings of Mediterranean ingredients and dishes.Workshop IIIMemorable Starts: How to Build a Better BreakfastThis workshop starts with a discussion of the nutrition, health, and weight management benefits of breakfast. Breakfast “makeover” strategies are presented, including how to improve the carbohydrate quality of the typical breakfast. Practical ideas are presented for a multitude of healthy breakfasts, including “grab & go” breakfasts for hectic workday mornings and leisurely weekend brunches.Workshop IVWine: The Latest Research on the Health Impacts plus a Guided TastingThis workshop begins with an overview of the science that supports the health benefits of frequent, moderate alcohol consumption and ends with a guided tasting of California wines.Workshop VFruits, Vegetables, Nuts, and Legumes: Phytochemicals, Fiber, Flavor and More!This workshop focuses on the nutrition, health, and culinary merits of plant-based foods. Phytochemical research is reviewed, and popular marketing terms like “Super Foods” are addressed. Numerous recipes and cooking techniques are demonstrated to show how versatile plant-based foods can be in today’s home kitchen.Workshop VIChildren’s Nutrition: Getting Kids (and their Parents) Interested in Good Nutrition and Great FoodThis workshop starts with a discussion of developmental stages, challenges and strategies for introducing new foods to children, how children perceive new, especially bitter flavors, the roles of parents versus children, and how to help parents deal with food battles. The chef then demonstrates healthy, appealing recipes kids can help shop for and prepare. Participants will get to taste some of the items prepared by the chef.Workshop VIIMenu Planning on a Budget: Creating Memorable Meals for Four for Less Than $20This workshop focuses on menu planning and shopping strategies that control costs while maximizing flavor. Multiple menus are presented for meals for four or more people that cost less than $20. Participants will leave with practical strategies and recipe they can share with patients and clients who want to eat well and spend less.Workshop VIIINutrition Assessment & Counseling in the Primary Care SettingLed by a physician with an active primary care practice, this workshop focuses on the challenges and opportunities for incorporating nutrition assessment and counseling into a primary care office visit. Tools and practical strategies for addressing nutrition issues will be discussed, and case studies will be presented.Workshop IXMindful Eating: Cultivating Inner and Outer WisdomSpeaker: Jean Kristeller, PhD (Indiana State University)
This workshop translates principles of contemporary science of hunger awareness, taste satisfaction and making food choices, into the everyday practice of mindful eating. The principles of inner and outer wisdom taught in the Mindfulness-Based Eating Awareness Training (MB-EAT) program developed by Dr. Kristeller will be reviewed, including simple exercises that can be shared with patients. We’ll be using brief meditation practices, and experiencing our own mindful eating in this workshop!10:15 PMPlenary sessions continue12:15 PMTasting Lunch and ExhibitionA World of Healthy FlavorsA walk-around tasting prepared by the chefs of The Culinary Institute of America featuring the healthy foods of the Mediterranean, Asian, Latin American and contemporary American kitchens.1:30 PMPlenary sessions and culinary demonstrations continue3:00 PMBreak and Healthy Snack Tasting3:15 PMKitchen Sessions and Workshops Block 25:15 PMProgram concludes for the Day. Enjoy dinner on your own in the Napa Valley. Please make reservations for 5:45 PM or later.
Find links to Napa Valley restaurants here.Sunday, March 21
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7:30 AMBreakfast Session
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8:30 AMPlenary Session
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10:15 AMKitchen Sessions and Workshops Block 3
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12:30 PMReflections and Demonstration LunchHealthy Kitchens, Healthy Lives: Re-imagining Our Future
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2:00 PMConference Concludes