Fun and Food Headline Cooking Demo Stage at Lentil Fest 2017
Join us Aug. 18-19, 2017 for the 2017 National Lentil Festival in Pullman, WA. We’re co-sponsoring the Cooking Demo Stage with Moscow Food Co-op, and we’ve cooked up big fun for both days.
Friday: Ask the Experts
The party starts at 6:30 p.m. Friday, Aug. 18 with our Ask-The-Experts panel, hosted by Moscow Food Co-op. If you've got questions about growing and eating lentils, our experts have answers.
Patty Brehm: Chef/owner of Kitchen Counter in Moscow
Alice Ma: Registered dietitian for WSU's Dining Services
Dr. John Reganold: WSU Regents professor of soil science & agroecology
Jim Hermann: PNW Co-op Specialty Foods farmer ambassador
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 will include free samples and time for Q&A. So bring your appetite and questions. We’ll hand out free copies of the featured recipes at our PNW Co-op Specialty Foods booth.
Noon: Executive Chef Jamie Callison
Featured recipes: "Garbanzo Bean Salad with Cougar Gold Cheese & Roasted Vegetables" and "Caviar Lentil & Cougar Gold Cheese Salad with Belgian Endive, Spiced Pecans and Orange Supremes"
Jamie Callison became executive chef in the Washington State University School of Hospitality Business Management in 2006. He oversees the HBM student-run catering events, and creates and implements new menu concepts and recipes. He’s also an HBM instructor and co-leads summer institutes for the National Restaurant Association. Callison builds relationships with local farmers and the WSU organic program to ensure the availability of local, sustainable products for university guests. He also coordinates the WSU food and wine program at the Apicius International School of Hospitality in Florence, Italy.
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 Robin Leventhal
Featured recipe: "East African Spiced Lentil Pate with Berebere and Dukkah"
Before becoming a chef, Robin was an artist. But it quickly became clear she had a passion for food. She formerly owned and operated “Crave,” a popular Seattle bistro serving contemporary comfort food on Capitol Hill. In 2009 she had a life -altering experience representing Seattle on the sixth season of Bravo TV’s “Top Chef,” where she finished fifth. She has since found an ideal balance in her life making art, teaching at Wine Country Culinary Institute in Walla Walla and catering. She keeps her knives sharp in kitchens for causes like “Fred Hutchinson Cancer Research Center” and "Bristol Bay." Passionate about the future health of our food systems, she sits on the Seattle Slow Food Advisory Board, where they focus on raising community awareness and best practice methods.
2 p.m.: Sous Chef Brittley Barrett
Featured recipes: "Lentil & Black Bean Nachos" and "Mexican Chocolate Lentil Molten Cakes"
Brittley Barrett grew up in the culinary world, working in her grandmother's restaurant and food truck in downtown Seattle and at local festivals. Given her passion for food, it came as no surprise when she enrolled at Washington State University to pursue a degree in hospitality business management. For the past three years, Brittley has worked with Executive Chef Jamie Callison at WSU Hospitality Catering Services, moving up from prep cook to sous-chef, and joining the team for many VIP events.
Brittley will graduate December 2017 from WSU, with a major in hospitality business management and a minor in human resources management.