Culinary workshop goes Costa Rican
Friday, February 7, 2014
Allan Ortiz, a Costa Rican chef and culinary educator, will demonstrate how to prepare Hearts of Palm Ceviche Accompanied with Avocado and Pineapple, Coconut Rice and Beans with Curry Fish and other specialties from the Central American country at the 10th annual Culinary Enhancement Workshop. Two one-day sessions will be on Feb. 27 and 28, on the Kansas State University campus in Manhattan.
“A Taste of Costa Rica” will take place from 10:30 a.m. to 3:30 p.m. at each of the one-day workshops in the Derby Dining Center Gold Room. Registration closes on Tuesday, Feb. 11. Register at www.found.ksu.edu/rsvp/culinary or by calling Melissa Giesler at 785-532-7522 or 800-432-1578.
Following Ortiz’s presentation Danny O’Neill, president and owner of The Roasterie in Kansas City, will give a Primer on Coffee workshop.
O’Neill started his coffee business in 1993 in the basement of his Kansas City home. He has judged cupping and barista competitions around the world and in 2001 was awarded Super Taster status on the Specialty Coffee Institute Sensory Aptitude Test. He is past president of the Specialty Coffee Association of America and serves on advisory boards for several local companies and associations.
The cost is $115 for professionals and $10 for students. Lunch, samples of recipes and beverages are included.
“This year K-State students will be learning alongside foodservice professionals and alumni instead of in a separate workshop. This will provide a great opportunity to interact and network,” said Missy Schrader, special projects manager with Housing and Dining Services and instructor in Hospitality Management and Dietetics who created and manages the event.
The workshop is an annual project of the Department of Hospitality Management and Dietetics for students, professionals and alumni. It is sponsored by K-State Housing and Dining Services and the McCune Foundation. For more information, contact Schrader at 785-532-6438 or firstname.lastname@example.org.
Prepared by Human Ecology communications