Fun and Food Headline Cooking Demo Stage at Lentil Fest 2018
Join us Aug. 17-18, 2018 for the 2018 National Lentil Festival in Pullman, WA. We've gathered a premier group of experts and chefs to share farming info, recipes and cooking tips about our Palouse-grown lentils and garbanzo beans. Our Cooking Demo Stage is designed for you, so if you've got questions, we encourage you to ask our experts. Free samples of the chefs' recipes will be served after each demo by the culinary students of Washington State University's School of Hospitality Business Management.
Friday: Ask the Experts
Explore "The History & Future of Pulses on the Palouse"
The party starts at 6:30 p.m. Friday, Aug. 17 with our Ask-The-Experts panel, hosted by Moscow Food Co-op. This year's theme will focus on the history and future of pulses on the Palouse. Our experts will share info about growing, cooking and eating local legumes.
Our esteemed panel of experts include:
Chef Gretchen Stoops Luongo: Kitchen manager at Moscow Food Co-op
Alice Ma: Registered dietitian for Washington State University's Dining Services
Dr. John Reganold: Regents professor of Soil Science & Agroecology, WSU
Jim Hermann: PNW Co-op farmer ambassador, third-generation farmer and owner of RimRock Ranches in Genesee, Idaho
This is always a fun and lively discussion, so if you’ve got questions or want to expand your legume knowledge, this event is for you. All questions are welcome!
Saturday: Live Cooking Demonstrations
Learn scrumptious, creative new recipes from some of the best chefs in the business. Each chef’s demo included free samples and time for Q&A.
Noon: Executive Chef Jamie Callison
Featured recipes: Moroccan Lentil & Sweet Potato Cakes with Arugula-Cherry Tomato Salad, Labneh cheese and spiced yogurt
Jamie Callison became executive chef in the Washington State University School of Hospitality Business Management in 2006. He oversees the HBM student-run catering operation. He’s also an HBM instructor, the faculty advisor for WSU Crimson Confections, and the faculty coordinator and culinary instructor for the WSU-ACFEF Culinary Certificate Program. Callison builds relationships with local farmers and the WSU organic program to ensure the availability of local, sustainable products for university guests. He is responsible for the operation of the J. Willard and Alice S. Marriott Hospitality Teaching Center Kitchen. Each summer Callison coordinates the WSU food, wine and culture study abroad program in Florence, Italy, and Lyon, France. Callison is also the lead judge for Washington State's Pro Start High School Culinary Competition since 2011, and was the lead judge for Tokyo's 2018 competition.
Callison is the author of “The Crimson Spoon: Plating Regional Cuisine on the Palouse” cookbook, which features signature recipes and WSU products.
1 p.m.: Chef Patty Brehm
Featured recipes: Roasted Lemon Chickpea Salad
Patty Brehm has 20-plus years of experience in the culinary world. She learned to cook by experimenting in her mom's kitchen, then at a French cafe in Tulsa, OK, at age 15. After graduating with a B.A. in International Relations from the University of San Diego, she worked on Capitol Hill for a few years before deciding to go back to where her heart was, creating and serving good food.
Patty has worked in all manner of restaurants from Tulsa, OK, Washington, D.C., and Eugene, OR, eventually landing in Moscow, Idaho in 2003. Since 2005, she has spent time every year in Rome, Italy, immersing herself in the Roman food culture.
Patty is now the owner and chef of Kitchen Counter in Moscow. Her cooking is influenced by Italian techniques applied to the food of the Palouse.
2 p.m.: Chef Gretchen Stoops Luongo
Featured recipes: Triple Lentil Bites, featuring Sprouted Lentils, Curried Lentil Socca and Coconut Crema
Gretchen Stoops Luongo has happily dedicated her life to nourishing others with food. After culinary school and a pastry apprenticeship in France, Gretchen earned a BPS in Culinary Arts Management from the Culinary Institute of America in Hyde Park, NY. After working 10 years as a personal chef for the rich and sometimes famous in San Francisco, she became ill and immersed herself in learning about the healing properties of food. She recently joined the Moscow Food Co-op as the kitchen manager and is excited to use her skills to help others in the Palouse region.