COOKING WITH DANIEL LAGARDE - Wednesday, April 28 @ 6:30pm Pacific - Eurest Cafes

COOKING WITH DANIEL LAGARDE

Stop Food Waste Day
Virtual Cooking Event
   Wednesday, April 28 @ 6:30pm Pacific

I'm Daniel!
Welcome to the Kitchen Circuit Cooking Class

Daniel LaGarde is the Regional Chef for Eurest working with a talented
team of chefs at Ingredients Cafes. He was exposed to the culinary industry
as a very young boy, coming from a Québec family that was immersed in the
business.
Chef LaGarde was schooled at the Culinary Arts in Québec, and later
received his Bachelor of Science of Hospitality Management at Sullivan
University.
Chef LaGarde has appeared across the U.S., Australia, Japan and Canada on
television, radio, in industry magazines and as a guest chef at regional
festivals.

In his spare time, he enjoys golfing, ice skating, cooking and spending time
with his family.

Class Details
Stop Food Waste Day is about educating and igniting change...
Food waste is central to some of the key challenges facing the world today, including hunger and poverty, climate change,
health and wellbeing and the sustainability of agriculture and oceans.

As a global leader in food service, Compass Group US introduced Stop Food Waste Day in 2017 before going global in 2018.
Our commitment to tackling food waste is aligned to the United Nation’s Sustainable Development goal #12.5 as we work to
halve food waste by 2030. Our commitment stretches from working with suppliers, implementing sustainable practices in our
operations and raising the public profile of the issue.

We are excited to have you join us to learn more about Stop Food Waste Cooking techniques and recipes.
Want to cook along with Chef Daniel on Wednesday? Check out the recipes in this guide!
Sign up today: https://meetup.intel.com/39305/34

Thai Chicken & Mushroom Lettuce Wrap with Shaved
Broccoli Stems & Pickled Jalapeno
Ingredients:
    1 TBS vegetable oil                                                   12 leaves Boston lettuce leaves (2 heads of lettuce)
    1/2 lb ground chicken (can substitute with ground turkey)             1/4 cup dry-roasted peanuts, chopped
    1/2 lb crimini mushroom, finely chopped                               1 cup broccoli stems, shaved (1 broccoli stem)
    1 cup+ ½ cup Thai spicy sweet chili sauce*                            1 TSP lime juice
    1 TBS cilantro, chopped                                               1/8 TSP Sea Salt
                                                                          1/2 cup pickled jalapeno, thin sliced
Instructions:
1. Mix the ground chicken and finely chopped mushroom together.
2. Heat the oil in a medium nonstick skillet over medium-high heat until hot. Add the chicken-mushroom mixture and cook,
breaking it up with a wooden spoon, until fully cooked.
3. Turn the heat to medium low and stir in 1 cup of Thai spicy sweet chili sauce. Bring to a simmer and cook for another 3
minutes. Add chopped cilantro and mix thoroughly.
4. In a mixing bowl, toss shaved broccoli stems with lime juice and sea salt.
5. Divide the meat and sauce among the lettuce leaves and top with the peanuts, shaved broccoli stems, and pickled jalapenos.
Drizzle extra spicy sweet chili sauce if desired.

Thai Spicy, Sweet Chili                                                Pickled Jalapenos
 Sauce
Ingredients:                                                         Ingredients:
    1/2 cup rice vinegar                                                  1 cup white vinegar
    3/4 cup water                                                         1 cup water
    1/2 cup sugar, granulated                                             2 garlic cloves, smashed
    4 ea garlic cloves, minced                                            1 tablespoon white sugar
    1 TBS soy sauce                                                       1 tablespoon salt
    3 TBS sambal oelek chili paste                                        7-8 jalapeno peppers thinly sliced
    1 TBS corn starch                                                *Make sure to have a jar with lid when pickling
    2 TBS water
 Thai Spicy, Sweet Chili Sauce Instructions:                         Pickled Jalapeno Instructions:
   1. Place all ingredients into a saucepan. Reserve corn stack        1. Combine the vinegar, water, garlic, sugar, and salt in a
      and water next step. Bring to a boil, simmer for 5 minutes.         medium pot and bring to a boil.
   2. Slowly add corn starch slurry (corn starch whisked with          2. Add jalapeno slices, stir, and remove from heat.
      water), stirring constantly. Bring back to a boil and simmer     3. Let sit for at least 8 minutes then use tongs to remove
      for approximately 5 minutes and keep stirring regularly.            the jalapenos from the pot and add to a jar; cover with
   3. Turn off when the sauce reaches desired a thick                     the brining liquid to fill the jar.
      consistency. Let cool.                                           4. Store in the fridge for up to two months.
   4. When cooled, stored in air-thight jar in refrigerator.

Top 10 Tips to Stop Food Waste At Home
1 - MAKE A LIST:
A family of four loses $1,500 a year on wasted food. Plan ahead by making a list and only buying what you know you’ll
need.
2 - LEARN THE ART OF FREEZING:
Each of us tosses nearly 300 lbs. of food each year. Get in the habit of freezing leftovers, bread, vegetables and fruit,
instead of tossing them in the garbage.
3 - HELP SAVE WATER:
Wasting a pound of beef is equivalent to running the shower for 370 minutes. The longer meat is left out in room
temperature, the quicker it will spoil. Always shop for meat, poultry and seafood last and go directly home to put it
away.
4 - REVIVE YOUR VEGGIES:
A quick soak in ice water for 5-10 minutes can revive wilted veggies. Even if they can’t be restored, some veggies you
intended to eat raw in your salad can still shine in a cooked dish.
5 - OVERCOOKED ISN’T OVER FOR GOOD:
Overcooked vegetables can always be transformed into soups or sauces. Just toss them in the blender with soup stock,
milk, or cream. Vegetables like broccoli, carrots, cauliflower and potatoes are excellent for this.

Top 10 Tips to Stop Food Waste At Home
6 - LESS AIR = LESS FREEZER BURN:
This is what happens when foods oxidizes in the freezer. You probably won’t eat a whole loaf of bread at once, so slice it up
and pop it in the freezer. Squeeze any excess air from plastic bags and containers. Freezer burn is harmless but does affect
taste.
7 - DON’T BE BANANAS:
Browning or spoiled bananas are perfectly fine to eat. Bruised parts of bananas may be easily cut away or used. Very
brown bananas and frozen bananas are great for baking quick breads, muffins, or cakes.
8 - WASTE LESS WITH KIDS:
Start with small portions and minimize untouched food. We want our kids to try new foods, but studies show many
children have to try a food up to 15 times before accepting it. You can always offer seconds when they’re interested.
9 - USE IT UP:
90% of us throw away food too soon. Utilize recipes during the week that will use up the food that’s about to go bad in your
pantry or refrigerator. Just because your lettuce is wilted doesn’t mean it’s time to toss it.
10 - GET CREATIVE:
40% of food in America is wasted. Avoid wasting food by seeing what needs to be used up before you go to the grocery
store. Think of a meal to make with those items, check your pantry for the rest of the ingredients and add missing pieces to
the shopping list.                                                                                       Source: SaveTheFood.com

DINI N G S I TE          EMAI L           INST A G R A M
goto/IngredientsCafe Ingredients@intel.com @IngredientsCafes