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05/11 LINDA PARKER SANPEI, THE CHARDONNAY SYMPOSIUM, CHEF SEAMUS MULLEN, DR. MARK FORSHAG AND DONNA MATLACH, SEVERE ASTHMA

May 11, 201616 min
LINDA PARKER SANPEI – FOUNDER, PARKER SANPEI & ASSOCIATES – TALKS ABOUT THE CHARDONNAY SYMPOSIUM MAY 12-14  THE INTERNATIONAL CHARDONNAY SYMPOSIUM: MAY 12-14, 2016 The International Chardonnay Symposium brings top Chardonnay producers from around the world to the classic Californian beach towns of Pismo Beach and Avila Beach and the Edna Valley wine country for an in-depth exploration of the world’s favorite grape and its impact on viticulture, tastemakers and the market. Our 2016 event line-up will feature a grand wine tasting, educational seminars & panel sessions, winemaker dinners and plenty of opportunities to talk Chardonnay with industry leaders, tastemakers and fellow enthusiasts. In conjunction with The Symposium, many Central Coast wineries and businesses offer special promotions and events to complete the experience. Unlike a typical food and wine festival, The Chardonnay Symposium’s primary purpose is to educate and inform top industry professionals, as well as devoted consumers, about current events and trends in Chardonnay production and culture around the world. But when the discussion ends, there’s plenty of time for exploring nearby wineries as well as the seaside resort towns of Pismo Beach and Avila Beach that offer winetasting rooms, pristine beaches, surfing and kayaking, hiking and biking trails, farm-to-table and seaport-inspired cuisine, boutique shopping, and more. THECHARDONNAYSYMPOSIUM.COM CHEF SEAMUS MULLEN – HELPS US MAKE NUTRIENT-RICH PRODUCE THAT’S FAMILY-FRIENDLY WITH PURE FLAVOR FROM SPICES AND HERBS Grab your grocery totes and head out the door; farmers markets across the country are reopening for the season! There’s a bounty of colorful fresh produce just waiting to be chopped, roasted, tossed or blended into seasonal snacks, sides, sauces and salads. Fresh fruits, vegetables and products that are direct from local farmers offer many benefits; for the health of your family, the community and your weekly menu. Award-winning Chef Seamus Mullen recently sat down with a group of kids to talk about making fruits and vegetables more “yummy”. Mullen says that when you get kids involved and interactive with food they will try things they never tried before and chances are they will like it.  He found that kids are willing to eat fresh produce when the right flavors were added – beyond butter and salt. He also discovered that most kids are more excited to try new foods when they’re served in familiar way, from asparagus ‘tots’ to cinnamon roasted carrots. ABOUT CHEF SEAMUS:  Chef Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, and a leading authority on health and wellness. Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, he opened El Colmado, a NY Spanish tapas and wine bar. He has been a semi-finalist for Best Chef NYC by the James Beard Foundation three years in a row. Growing up on an organic farm in Vermont, Seamus learned from a young age the value of eating real, whole foods. Seamus first rose to national prominence in 2006 with Boqueria, one of the first critically acclaimed and highly successful Spanish restaurants in New York. In 2009, he was one of three finalists on the Food Network’s “The Next Iron Chef.” More recently, Seamus has become a leading authority in the conversation on food, health and wellness. An avid cyclist who raced competitively in his twenties, he was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food. This led to his first cookbook “Hero Food,” published in 2012. Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around. As a testament to his newly reclaimed health, in November 2014 he raced in “La Ruta de Los Conquistadores,” one of

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