Delicious and Easy Ways to Fight Inflammation
Roufia Payman, DT, CDN
9 am - 10 am
Eating healthy does not have to be complicated, time consuming or expensive. Roufia Payman and a Chef will demonstrate some of her healthy and inexpensive recipes that you will want to use time and again!
Roufia Payman, CDN, is the Supervisor of Outpatient Nutritional Education at Northern Dutchess Hospital. Roufia leads programs including the New Leaf Program, the Bariatric Support Group and more, all through the Rhinebeck campus. She has worked to initiate program changes within the Red Hook, Rhinebeck and Hyde Park school systems. Her writing and advice has been featured in several news outlets throughout the region.
Black Rice: The Forbidden Grain
Chef Lynne Gigliotti
10 am - 11 am
Black rice is proclaimed as a ‘superfood’ worldwide.
According to ancient Chinese legend, black rice was so rare, tasty, and nutritious that only the emperors were allowed to eat it. Black rice is praised globally for its health benefits, which makes it the perfect rice selection for the best health return.
Chef and author Lynne Gigliotti is one of only six women chef instructors at the Culinary Institute of America. A CIA graduate with a passion for sustainable agriculture and seafood, Chef Gigliotti has owned and operated a restaurant, retail space, and catering kitchen, as well as serving on the advisory panel for Whole Foods Market in Atlanta, GA. She has made multiple appearances on the Food TV Network, as well as competing on Top Chef DC in 2010
Heart Healthy Salads with Summer Dressings
Bruce Paley
11 am - 12 noon
Join Bruce Paley, chef and proprietor of the Bowery Dugout restaurant, and learn how to prepare poached salmon with low fat dill dressing accompanied with quinoa salad with sun dried tomatoes and roasted garlic.
Chef Bruce began his career in the Kingston area in 1973 when he opened Paleys' IGA super market. He is a graduate of the NYCCC Hotel and Restaurant program with Chef Of The Year Honors as well as a graduate of the Food & Maritime trades High School in Manhattan also with Chef of the year Honors.
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Easy Plant Based Lunches on the Run
Linda Soper-Kolton
12 noon - 1 pm
Let’s face it, most lunches are eaten on the run, whether it’s doing errands or running to a meeting, which often means a less-than-ideal meal from a drive-thru or a microwave. Well no more! Join us as we create easy to make - and take - vegan lunches that will have you looking forward to that important midday meal. Together, we’ll make Hearts of Palm “Crab Salad”, Chickpea of the Sea, healthy soy- and wheat-free Phony Baloney, and some delicious blender soups for your thermos or mason jar.
Chef Linda Soper-Kolton, Director of Compassionate Cuisine, Catskill Animal Sanctuary
Chef Linda graduated from the renowned chef’s training program at NYC’s Natural Gourmet Institute and the Institute of Integrative Nutrition. Inspired by her customers and clients, she left her beloved vegan cafe and health coaching practice in Connecticut to help change hearts and minds at the helm of the Compassionate Cuisine Culinary Program at Catskill Animal Sanctuary.
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Cooking in The Diabetes-Friendly Kitchen: Using Super Foods for Super Flavor
Chef Jennifer Stack MS, RD, CD
1 pm - 2 pm
Don’t let your passion for food and living be derailed by diabetes.
This presentation will show you why diabetes is NOT a death sentence for fine dining AND introduce you to some super foods that can help keep your blood sugar under control.
Jennifer Stack is a Registered Dietitian, Certified Diabetes Educator, and author. She graduated from The Culinary Institute of America, where she is currently an Associate Professor teaching nutrition and food safety. Her cooking and nutritional advice have been quoted in publications such as The New York Times and Diabetic Living, and she is a regular guest chef on The Dr. Oz Show.
No More Sugar Blues
Nanette DeGroat
2 pm - 3 pm
Today’s obesity and diabetes rates in children are a major a concern.
Parents are always looking for healthier snacks to give to their kids that have little or no PROCESSED white sugar. Today’s cooking demonstration will provide you with two different quick, easy, healthy snacks which use natural alternatives to processed white sugar. You will receive tips on how to lower your kids’ consumption of sugar and how to judge how much sugar is in a product.
Nan is a Certified Health Coach and small business owner with a passion for helping people make lasting lifestyle changes. She received her training at Integrative Nutrition in New York City. She is certified by the American Association of Drugless Practitioners. Nan has a successful weight loss business and offers group and individual coaching.
