Revitalizing the tradition of native cultures was the topic for a panel discussion featuring Native Amercian Chefs Dr. Lois Ellen Frank, Nephi Craig, Arlie Doxtator and Walter Whitwater.
Roots Conference at The Culinary Vegetable Institute, September 9, 2013 - Donabe expert Naoko Moore and Chef Kyle Connaughton demonstrate how understanding history makes us wiser people and better chefs by exploring donabe cooking - a 16-thousand-year-old precusor to modern cooking techniques like sous vide.
Roots Conference at The Culinary Vegetable Institute, September 8, 2013 - Grace Restaurant Chef Curtis Duffy aims to minimize waste in the kitchen by exploring the vast culinary applications possible from a corn plant. He'll show you how he deconstructs corn to make use of everything from the stalk to the silk, and combines them into an edible work of art.