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2009 April Conference Schedule

Note: Conference schedule is subject to change - Last Update 10.14.08

The schedule which appears below is abridged. The complete April Schedule can be downloaded here.

Thursday, April 2

  • 12 Noon
    Organic Viniculture: Festive Lunch, Structured Tastings and Agricultural Intensive
    Ehlers Estate Winery, Ehlers Lane, off Main Street, St Helena. Check-in at the winery.
  • 1:00 PM
    An Insider's Tour of Selected Napa Valley Wineries
    Check-in at 12:15 in the Atrium of The Culinary Institute of America at Greystone
    Pre-conference events commence
  • 4:00 PM
    Registration Opens
    Atrium, The Culinary Institute of America at Greystone
  • 5:00 PM
    Plenary Session and Welcome, Orientation and Culinary Demonstration
    Healthy Kitchens, Healthy Lives: A World of Flavors
  • 6:00 PM
    Tasting Reception and Exhibition
    The Flavors of Health
  • 7:30 PM
    Tasting Reception Closes

Friday, April 3

  • 7:00 AM
    Registration Re-opens
    Breakfast Session
  • 8:00 AM - 1:45 PM
    Plenary Sessions, Culinary Demonstrations and Demonstration Lunch
  • 1:45 PM
    Active Break
    Walking the Greystone Campus
  • 2:15 PM - 6:15 PM
    Plenary Sessions and Culinary Demonstrations Continue
  • 6:30 PM
    Wine Reception
  • 6:45 PM
    Program concludes for the Day. Enjoy dinner on your own in the Napa Valley. Please make reservations for 7:15 PM or later.
    Find links to Napa Valley restaurants here.

Saturday, April 4

  • 7:00 AM
    Breakfast Session
  • 8:00 AM
    Kitchen Sessions and Workshops
    Note: There are three hands-on cooking session periods scheduled for Saturday and Sunday. These sessions will give everyone attending the conference a chance to have a kitchen experience working along side a CIA chef-instructor. At the same time, other workshops are being offered which, while not hands-on, focus on ingredients, techniques, demonstrations, practical culinary strategies, as well as counseling techniques.
    KITCHEN SESSIONS
    Inside the Healthy Kitchen: New Skills for Healthier Lives
    These hands-on sessions are intended to provide attendees with the skills necessary to prepare several representative dishes from each of the food categories listed below.
    Third Floor Teaching Kitchens
    A. Cool Salads and Creative Dressings
    B. Whole Grain Additions to Every Meal
    C. Vegetables: Inspiration from World Cuisines
    D. Protein Strategies: Fish, Chicken and Tofu Cooking Made Easy
    E. Think…and Cook like a Chef: Techniques, Tips & Tricks
    F. The Dessert Flip and other Sweet Dessert Ideas
    WORKSHOPS
    Inside the Healthy Kitchen: New Skills for Healthier Lives
    This is a representative list of workshops which are scheduled at different times throughout the meeting.
    Workshop I
    The World Spice Kitchen: New Flavors for American Cooking
    This workshop introduces nutrition and health research on common spices, herbs, and aromatics, and presents enticing and approachable ways to use them in the home kitchen. Cooking demonstrations directed by the chef and conducted by the registered dietitian show attendees how fun and easy it is for “non-chefs” to prepare healthful, flavorful foods using common spices, herbs, and aromatics.
    Workshop II
    Healthy Flavors of the Mediterranean: Ingredients and Flavor Dynamics
    This workshop begins with an overview of the Mediterranean diet, including its proven role in promoting health, and how following a Mediterranean-style eating pattern can be an effective weight loss/management strategy. Participants then get to enjoy interactive culinary demonstrations and tastings of Mediterranean ingredients and dishes.
    Workshop III
    Healthy Eating on a Budget: Creating Memorable Meals for Four for Less Than $20
    This workshop focuses on menu planning and shopping strategies that control costs while maximizing flavor. Multiple menus are presented for meals for four or more people that cost less than $20. Participants will leave with practical strategies they can share with patients and clients who have limited food budgets.
    Workshop IV
    Memorable Starts: How to Build a Better Breakfast
    This workshop starts with a discussion of the nutrition, health, and weight management benefits of breakfast. Breakfast ³makeover² strategies are presented, including how to improve the carbohydrate quality of the typical breakfast. Practical ideas are presented for a multitude of healthy breakfasts, including ³grab & go² breakfasts for hectic workday mornings and leisurely weekend brunches.
    Workshop V
    Children's Nutrition: Practical Strategies for Promoting Better Outcomes from Conception to Adulthood
    Join a pediatrician, registered dietitian and chef as they examine strategies for promoting better nutrition in children. They will start with a look at the effects of prenatal nutrition on food preferences and health outcomes later in life, then examine the effects of parents' attitudes and family eating patterns on kids' eating habits and attitudes, and finish with a tasting of some quick, easy and healthful foods for kids of all ages!
    Workshop VI
    Fruits, Vegetables, Nuts and Legumes: From Phyto-nutrients to Fiber (and Flavor!)
    This workshop focuses on the nutrition, health, and culinary merits of plant-based foods. Phytochemical research is reviewed, and popular marketing terms like “Super Foods” are addressed. Numerous recipes and cooking techniques are demonstrated to show how versatile plant-based foods can be in today’s home kitchen.
    Workshop VII
    Ethanol and Phytochemicals: The Latest Research on Health Impacts of Alcohol. Plus, a Guided Tasting of Wines
    This workshop provides an overview of the science that supports frequent, moderate alcohol consumption and offers definitions for ³frequent, moderate² consumption in consumer-friendly language. The workshop ends with a guided tasting of California wines.
  • 12:30 PM
    Tasting Lunch and Exhibition
    A World of Healthy Flavors
    A walk-around tasting prepared by the chefs of The Culinary Institute of America featuring the healthy foods of the Mediterranean, Asian, Latin American and contemporary American kitchens.
  • 1:30 PM
    Active Break
  • 2:00 PM
    Plenary Session
  • 3:30 PM
    Break and Healthy Snack Tasting
  • 3:45 PM
    Kitchen Sessions and Workshops Repeat
  • 5:45 PM
    Roundtable Forum
  • 6:45 PM
    Program concludes for the Day. Enjoy dinner on your own in the Napa Valley. Please make reservations for 7:15 PM or later.
    Find links to Napa Valley restaurants here.

Sunday, April 5

  • 7:00 AM
    Breakfast Session
  • 8:00 AM
    Plenary Session
  • 9:45 AM
    Kitchen Sessions and Workshops repeat
  • 12:00 PM
    Reflections and Demonstration Lunch
    Healthy Kitchens, Healthy Lives: Re-imagining Our Future
  • 2:00 PM
    Conference Concludes