The Global Plant-Forward Culinary Summit Day 2 there were conversations amongst culinary entrepreneurs, with tours of farms across the country, and chefs whose innovation reflects the bounty of the land. Culinary Institute of America’s Plant-Forward discussant took a closer look at the role of acid, and how design professionals are using the craft to promote plant-forward visuals.
General Session VI Of the Land, Part I kicked off the presentation for the day. Kathleen Finlay (President, Glynwood Center for Regional Food & Farming) moderated the session and she was joined by Nicole Scott (Livestock Manager, Glynwood Center for Regional Food & Farming) and Jarret Nelson (Vegetable Production Manager, Glynwood Center for Regional Food & Farming) Natosha Tallman (Program Director, Oakland Avenue Farms; Detroit, MI) Efrén Robles and Angelie Martínez (Frutos del Guacabo; Manatí, Puerto Rico)
Glynwood discussants made it known that, Glynwood majorly runs an incubation program and focuses on bringing in diverse farmers and folks to its organization and people of color. Creating an inclusive environment, training and supporting livestock apprentice. Glynwood follows the regenerative principle of agriculture and creating a larger network is Glynwood’s priority.
The second part of the topic Of the Land, was moderated by: Anne E. McBride, PhD (Deputy Director, Torriberra Mediterranean Center). She was joined by : Michael Anthony (Executive Chef, Gramercy Tavern; New York, NY) Matthew Raiford ‘98 (Farmer and Chef/Owner, Gilliard Farms; Brunswick, GA)
Lois Ellen Frank (Chef @ Red Mesa Cuisine) was one of the discussant in the session she joined Anne in conversation about the use of plant (in this case for wood ash). She believes it should be taken in moderation to avoid deforestation and scarcity in the foodscape. TEK (Tradition, Ecology and Knowledge) is an acronymn that stems from the indigenous knowledge passed down through oral traditions and its still much of relevance till date.
Matthew Raiford (Owner-Chef-Farmer @ Gilliard Farms) on the other hand, joined from his kitchen lab where he made a turnips salad. This salad idea was something Matthew created during a funny hub. To get an evenly shaped turnip he used a mandolin slicer to cut it up. Green onions, Turnips green and Cream fresh and a host of other ingredients are what he used in making the turnip salad which is a recipe from his yet to be released cookbook Bress ‘n’ Nyam, which will be released May 2021. Matthew said Naan bread is best used to eat the turnip salad.
Conversation shifted to the breakout sessions where Jada Linton, RDN, LD (Marketing and Communications Associate, National Peanut Board) moderated a session with Asha Gomez (Chef; Author, I Cook in Color: Bright Flavors from My Kitchen and Around the World) who joined in discussing on the topic Cooking in Color: Bright World Flavors Meet a Plant-Forward Palette.
Ozoz Sokoh, (founder of Kitchen Butterfly) also presented in one of the breakout sessions where she shared a 4-element dish while discussing on Appreciating Acidity with Michael Harlan.
The 4-element dish served hot comprises of :
• Tomato peppersoup lemongrass broth
• Sauteed mushrooms, two ways
• Boiled sweet, just-ripe plantains
• Beans- Edamame and winged poached beans in broth.
The broth was made using ingredients that wouldn’t necessarily be used when making The Nigerian Peppersoup as, Kitchen Butterfly stated.
The tomatoes was processed through the maceration technique which was inspired by Raymond Blanc. It is seasoned, marinated, macerated and strained.
Other breakout sessions include the following:
My Cookery Zone 