Food
Creative Ideas for Plating & Garnishing
Tuesday, January24, 3:00pm-4:10pm
SH Kitchen
Karla Nardi – National Park Community College
Kick it up a notch! Join Karla Nardi, a certified hospitality educator from National Park Community College, in an exploration of garnishing techniques to assist our busy innkeepers in producing a plated masterpiece!
Barley, Wort and Hops: A Beer Tasting Experience
Tuesday, January 24, 4:20 – 5:30pm
SH Ballroom C
Dena Woerner, Grow Socially
Beer is the worlds most widely consumed, and perhaps oldest, alcoholic beverage. Join us as we explore and taste the intricacies of brewing the perfect ale, stout and lager. This will be a full-sensory exploration of the techniques and common flavors of beer. (This workshop is offered at an additional fee of $25 and has limited space for attendance)
Are Chianti and Fontina a Good Match? Bordeaux with the Usual Gorgonzola?
Tuesday, January 24, 4:20pm – 5:30pm
SH Kitchen
Deb Mosimann – Swiss Woods Bed and Breakfast (PA) and Jonathan Looney – O’Looneys Wine and Liquor of Little Rock, AR
In this workshop you will prospect and taste a variety of wines and cheeses with our experts; learning how to pair them well, and why some pairings don’t work.
(This workshop is offered at an additional fee of $35 and has limited space for attendance)
From Kitchen to Column
Wednesday, January 25, 8:30am-9:40am
SH Ballroom C
Barbara Lang – The Etiquette Factor & RTR Ideas
Writing recipes for a local or regional newspaper results in free promotion and public relations. But writing recipes with technical skill and storytelling talent takes attention and practice. With Cornell trained expert and Author, Barbara Lang, you can bring that stained, ripped recipe and leave with a polished piece of prose!
The Experience: Setting the Stage and Creating the Atmosphere
Wednesday, January 25, 11:10am – 12:15pm
SH Ballroom C
Barbara Lang – The Etiquette Factor & RTR Ideas
From creative centerpieces to memorable menus, you can enhance your guests experience while creating lasting memories. With a little time and even less money, Cornell trained expert Barbara Lang will help you to discover ways to enhance your inn’s guest experience.
Gluten Free!
Wednesday, January 25, 2:45pm-4:00pm
SH Kitchen
Peter Reinhardt – Pizza Quest & Johnson and Wales University
In recent years travelers have become more conscious of what they put in their bodies, there has been significant buzz in the news and food industries about the dietary benefits of gluten-free, especially in regards to those diagnosed with Autism (6 in every thousand children are diagnosed ASD) and Celiac Disease (1% of the national population). Join bread expert and published cookbook author Peter Reinhardt as he provides an in depth session in gluten-free baking!
Kitchen Management-Efficiency is Effective
Wednesday, January 25, 2:45pm – 3:45pm
SH Caraway Room 1
Moderator: Herb Boven – Castle in the Country (MI)
Panelists: Ann Marie DeFreest – The Round Barn (VT), Cathy Leitch – Inn at Lake Granbury (TX),Alan Duxbury – The Carlisle House (PA)
Join our panel of professionals from inn kitchens large and small as they share their experience, as well as ideas and tips, to help you become more effective and efficient in the management of your kitchen.
From the Ordinary to Extraordinary
Thursday, January 26, 2:15pm – 5:15pm
SH Kitchen (down the corridor next to the SH Ballrooms)
8 Broads in the Kitchen – Bed and Breakfast Foodies
Are you ready to lose the casseroles with cream of mushroom soup? This is a workshop designed to let your creative juices flow, to turn upside down your routine, and to think outside the cake box.
