If you were able to get out of the kitchen and travel to any chef conferences this past fall, you may have seen California Walnuts in action! Two of our favorite shows recently were StarChefs International Chefs Congress (ICC) in Brooklyn in October; and the International Foodservice Editorial Council (IFEC) Conference in Portland, Maine, in November.
At ICC, the team collaborated with several chefs to showcase California Walnuts in contemporary, out-of-the-box ways, from sweet to savory and across a variety of menu platforms. Here is a lineup of their inspiring and crowd-pleasing creations:
● Chef Marjorie Meek-Bradley of Ripple & Roofer’s Union, Washington, D.C.
Chilled California Walnut Gazpacho (Concord grape, ginger, lemongrass, pear salad, and candied California walnuts)
● Executive Pastry Chef Monica Glass for Sbrraga and Starr Catering
California Walnut Buttermilk Mousse (with honey-poached pears and California walnut crumble)
● Mixologist/Bar Manager Seth Sempere of Spur Gastropub, Seattle, WA.
“Good Morning Diane” (Westland Peated American Single Malt, PX Sherry, cold-brew coffee and maple-walnut Syrup)
● Executive Chef Nicholas Ciccone of the Metropolitan Museum of Art (Restaurant Associates)
California Walnut Toast (Topped with honey-walnut butter, autumn caponata, walnut-brown butter ricotta, pickled golden raisins and toasted, chopped California walnuts)
At IFEC, Chef Nate Nadeau of Portland’s famed Fore Street Restaurant served up a specially-crafted Pickled and Candied California Walnut Ice Cream with Warm Spiced Crab Apples; and California Walnut and Heritage Pork Brittle. The California Walnuts team also celebrated the versatility of walnuts by hosting a “Walnuts from Breakfast to Dinner”-themed activity station the following day with Chef Adam Moore of Charlie Baggs Culinary Innovations. This spread included Chef Adam’s California Walnut Chorizo Breakfast Frittata, Korean-Style Walnut “Meat” Tacos, Roasted California Walnuts and Cauliflower Soup, and No Cook (Meat Free) Walnut Bolognese.
