The
1999 Real flavors of Mexico conference was held on November
11, 12&13 at the Culinary Institute of America at Graystone.
From the rich and varied móles of Puebla and Oacaxa to
the Mediterranean-influenced fish cooking of Veracruz, and from
the pit barbecues and tamales of the Yucatan to the masa-based
cooking of Mexico City and Michoacan - these are flavors that
are less familiar in the United States but hold tremendous potential
for US professional foodservice directors and chefs.
Keynote
speaker and autor
diana Kennedy with
Chez Panisse owner Alice Waters
Betty
harper Fussell, writer for many
national magazines, and author of ten books,including
The Story of Corn
L
to R, Mai Pham, restaurateur;Greg Drescher, Director of
Ecucation and Ri9ck Bayless, chef/restauranteur
L
to R, Bob Mametsuka, Robin Smith, John San Agustin of
VegiWorks
John
Sedlar, Chef/author preciding over his giant tamale
Abigail
Mendoza Ruiz, and Family- dressed in native clothing of
Oaxaca, demonstrated cooking techniques
Eric
Essig of
Maple Leaf Farm
Chefs, writers,
and manufacturers gathered for this intimate weekend to scratch
the surface and learn the Real Flavors of Mexico.
CIA's Director
of Ecucation Greg Drescher, and noted moderater and acclaimed
Mexican food chef/restaurateur Rich Bayless, set the stage for
well known speakers and authors such as John Sedlar, Patricia
Quintana, Diana Kennedy, Betty Harper Fussell, and many, many
more....
