Welcome Chef Gary Hild, CEC Food Trends for 2010

3. FATT Flavor Appearance Temperature Texture

4. Food Trends Comfort Foods with Health in Mind. State of the Plate survey shows that Asian is in and Thai , Caribbean and Cuban cuisines are likely to show up on non commercial menus. -Food Service Director Magazine

5. National Restaurant Association 2010 Hot Menu Trends Locally Grown Produce Locally Sourced Meat and Produce Sustainability Bite-Size/Mini Desserts Locally Produced Wine and Beer Nutritionally balanced dishes especially for children and vegetarians Smaller portions for a smaller price Farm and estate branded ingredients Gluten free and food allergy conscious Sustainable Seafood Superfruits ( acai, gogi berry, mangosteen, pursalane) Organic produce Culinary cocktails Micro-distilled/artisan liquor Nutrition/health Simplicity/ back to basics Regional ethnic cuisine Nontraditional fish (branzino, Arctic char, barramundi) Newly fabricated cuts of meat (Denver steak, pork flat iron, petit tender) Fruit and vegetable children’s side portions

6. Nutritionally Balanced Plate(Call a Dietitian)

7. Balanced Vegetarian Entrée(How do I get enough protein?) VS.

8. Nutritional HealthGetting your whole grains, not processed

10. Barley Salad

11. Umami Description The 5th Taste Glutamate - Most abundant Amino Acid Described as Rich Mouth Filling Makes Other Foods Taste Better Example Salt Caramel

12. My Flavor Profile Raisin Balsamic Vinegar________ Salt Red Chili Puree_________ Lime Almond Butter_________ Chocolate Coffee Beans_________ The Fifth Taste – Cooking with Umami by David and Anna Kasabian

13. Broccoli/Cruciferous Vegetables: Antioxidants Beta-Carotene and Vitamin C resulting in less LDL oxidation; Folate which lowers homocysteine; Calcium for better bones and lower blood pressure; Indoles which cause apoptosis (suicide) of cancer cells  Blueberries: More antioxidants than any other fruit or vegetable; improves memory  Walnuts: Excellent source of Omega 3 fatty acids; lowers triglycerides and LDL levels and raises HDL; contains antioxidant Vitamin E; source of Folate and other B vitamins; Ellagic Acid which causes apoptosis (suicide) of cancer cells  Green Leafy Vegetables: Source of Folate, Lutein, fiber, antioxidants and calcium  Grapes/Red Wine/Grape Juice: Reduces platelet stickiness and Endothelin 1 (thereby protecting the arteries)  Oats: Contains fiber which lowers cholesterol; decreases blood pressure; contains antioxidants: tocotrienols (like Vitamin E)  Salmon/Flax Seed: Contain Omega 3 fatty acids which decrease platelet stickiness, triglycerides and LDL cholesterol; promotes anti-aging in the brain and skin. Note: Flax Seed is recommended for females only  Tomato: Contains Lycopene (promotes prostate health) and antioxidants  Tea/Cocoa: Contains antioxidants: Polyphenols and Catechins; L-theanine which boosts immune defenses 5 times  Soy: Recommended amount to consume: 20 to 40 grams of soy protein per day; contains Isoflaovones/antioxidants, sterols, saponins and fiber; lower LDL cholesterol From Healthy Kitchens, Healthy Lives (April 2007) 10 Foods That Will Positively Impact Your Health

14. Dr. Pena’s Breakfast Shake Ingredients: 1 cup skim or low fat soy milk ½ cup blueberries, fresh or frozen ½ cup raspberries or strawberries 1 banana ¼ cup oatmeal, raw 3 walnut halves 1 tablespoon protein powder 1 tablespoon flaxseed 1 teaspoon orange juice concentrate   Directions: Combine all of the ingredients in a blender. Add water to achieve the desired consistency.