Schedule of Events

The Columbia Center for Urban Agriculture will conduct a vermiculture workshop to demonstrate the construction and maintenance of a home worm bin. The presentation will include a list of materials needed and the proper procedure in what and how often to feed the worms. An excellent presentation to help keep your garden happy and growing!

Chef Mike Odette from Sycamore will prepare and present locally-raised rabbit three ways: Stuffed Boned Saddle, Braised Leg and Rabbit Agnolotti. Don't miss the demonstration on this exquisite cuisine!

Chef Stricklin will demonstrate how farm to table is being explored in the public restaurant and in the culinary program at the college. He will use his experiences as an example of the farm to table concepts that are at work today and demonstrate some innovative uses of his student raised and processed pork.

Adam Kimrey, Supervisor of the USDA inspected Processing Plant on campus, will join Chef Stricklin with a discussion of "Hard Work U... pork from piglet to plate". He will discuss how his students work every day to supply their dining room with the finest possible pork products from their own hog farm. He will also discuss how the College of the Ozarks has been growing and processing vegetables, dairy products, and pork right on campus for use in food service for most of their 100-year history. Join in on this fascinating discussion!

Chef Cardwell will host a discussion and demonstration utilizing at-the-moment available produce from two of his farmers, St. Isadore Farm and Kruse Farm. He will present a seasonal, local, composed salad of grilled or roasted vegetables and at-the-moment greens.

Health Educator Jenny L. Workman and RN Armine Alioto will present Health Eating 101 with Basic Nutrition Tips. Apply their guidance to your busy schedule to start the journey to a healthier you!

Join us for lunch and hear from the former White House Chef under the Clinton and Bush Administrations, Walter Scheib, discuss his work transitioning the cuisines of the White House from Old-Style European to the bounty of American Regional Cuisine and its correlation to the Farm to Table movement.

Menu featuring Missouri beef:

• Cream of Watercress Soup with Goat Cheese Mousse
• Salad with Chilled Sliced Tenderloin
• Beef Roulade with Wild Mushrooms and Spatzle
• Grilled Flat Iron Steak with Grits and Tomato Relish
• Roasted Fingerling Potatoes, Gold, Red, and Blue Potatoes
• Medley of Snap Peas, Asparagus, Carrots and Cauliflower
• Corn Bread
• Chef Pliska's Herbed Bread
• Blueberry Cobbler with Homemade Ice Cream
• Pecan Sandies
• Raspberry Tart
• Assorted Beverages

Join Chef Cyr as he discusses and demonstrates the production of herbed butters, preserving herbs in oils and vinegars, the utilization of the entire plant.

Danene Beedle from Missouri Wines will present on how to pair Missouri wines and food for a true local taste!

Meet people from every facet of Missouri's beef industry — from the cow-calf farmer to a cattle feeder, a veterinarian and a meat processor. These representatives are active members of their communities and belong to organizations such as local school boards, church councils and social clubs. They're also hard working people, dedicated to providing safe, wholesome and nutritious beef. Come learn how and why they do the things they do to ensure America has the safest, most environmentally friendly beef supply in the world. After the brief presentation, industry experts will be available for a question-answer session.

Chef Bob Perry and Johnson County Community College Instructor, Stu Shafer will collaborate in the discussion of sustainable agriculture degree programs being offered around the nation, the jobs that graduates seek and how this will affect the food scene for years to come.

Enjoy an adventure with Chef Grandinetti as he presents a demonstration and discusses recipes for Crispy Lamb Sweetbreads with Garlic Aioli, Pickled Tongue with Salt-Crusted Beets and Fresh Chevre, Pan-Roasted Loin with Fragrant Garden Herbs, Braised Shoulder with Truffled Tallegio Polenta and Roasted Mushroom, Petite Moussaka with Poached Duck Egg, and Flash-Fried Prairie Oysters with Chipotle Mayonnaise.

Missouri River Communities Network will present solutions to storm water runoff that the average homeowner can implement on their property. They will provide information on creating a native plant rain garden, and also demonstrate how to construct and install a rain barrel. Attendants will also have the opportunity to order their own rain barrel!

Vera Massey will discuss making the most of this season's harvest by preserving it to enjoy throughout the year. During this session, you will learn the latest research-based information to help you safely preserve foods that will be of the highest quality. An overview of each of the areas of food preservations will be shared: freezing, drying, boiling water-bath canning (fruits, pickles, tomatoes, sweet spreads), and pressure canning (vegetables, tomatoes). This session will be helpful for the first-time food preserver and the experienced food preserver too.

Jim Quinn will present a whirlwind review of the Master Gardener Vegetable Gardening class, hitting on some of the highlights with a discussion of a hand-out covering what is normally a three hour class as part of the Master Gardener series, which caters to home gardeners. Come hear from James Quinn, the Regional Horticulture Specialist from MU's Central Region and author of the chapter hand-out.

Chef Debbie Gold will discuss how to utilize locally grown sustainable products presented in the most nutritious and creative ways. She will demonstrate how to make Bamboo Steamed Steel Head Trout, Toasted Barley and Shaved Vegetables. Partake in this amazing demonstration of exquisite cuisine.

Chef Justus will discuss establishing relationships with institutions; public, private, non-profits and NGO's, as well as finding specialists and purveyors of the unusual, and the foraging of the final frontier of bringing wild foods into domestication. Chef Justus will demonstrate his personal version of "BBQ and Potato Chips".

Chef Dan Wehner will discuss the fascinating applications of cooking with beer in everyday cuisine. Learn the nuances of how to balance the bitterness, braising with beer, and brewed desserts.

You're the Sous Chef! Chef Walter Scheib will discuss recipes as he calls on audience volunteers to fill the unique role of becoming his Sous Chef and bringing the recipes to life during his presentation! Recipes will be applicable to both home and commercial use. Don't miss your chance to fill the coveted role of Sous Chef to our prestigious headlining Chef.

Enjoy the bountiful cuisine and speak with our Guest Chefs celebrating Field and Forage while enjoying the live musical jazziness of Hennessy Brothers and tasting Missouri Wines. You will have the rare opportunity to enjoy a book-signing with Chef Walter Scheib. The book will be available for purchase on site.

• Seasonal Grilled and Roasted Vegetables tossed with At-The-Moment Greens — Chef Bill Cardwell
• Braised Lamb Shoulder with Truffled Tallegio Polenta and Roasted Mushrooms — Chef Tim Grandinetti
• BBQ and Potato Chips — Chef Jonathan Justus
• Carved American Grass-Fed Beef Steamship Roast — Chef Bob Perry
• Zucchini Bisque with Shrimp and Corn Bread — Chef Debbie Gold
• Roast Pork Loin — Chef Robert Stricklin CEC, AAC
• Rabbit Sausage — Chef Mike Odette
• Pecan Brownies with Samuel Smith Oatmeal Stout Ice Cream and Candied Bacon — Chef Dan Weiner

Chef Daniel Pliska, CEC and the University Club and University Catering Staff

• Smoked Trout, Apple, Horseradish, and Fennel on Gold Potato Chips — Troutdale Farms
• Missouri Vegetable and Goat Cheese Custards on Seven Grain Bread with Roasted Garlic Aioli — Uprise Bakery and Goatsbeard Farms
• Missouri Cheese and Wine Display with Cheddar Beer Dip and Assorted Breads, Crackers, Fried Pita, Grilled and Pickled Local Vegetables
• Grilled to Order Chicken Roulade Brochettes Stuffed with Burgers Smoke House Ham, Sundried Tomato Pesto, and Fontina Cheese, skewered with Ozark Forest Shiitake Mushrooms, and Onions and Peppers
• Risotto Station with Summer Squash and Asparagus
• Missouri Root Beer Floats
• Ice Creams and Sorbets with Mini Cones
• Seasonal Berry Tartlets, Blondies, Macaroons, and Pecan Sandies