2008 NAD Super Regionals :: FCSI Foodservice Consultants Society International

Rusty Malik - An Introduction to Sustainable Design
Christopher Koetke - Culinary Education and the Role of Sustainability
Cary Wheeland - Sustainability in Foodservice
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Perhaps you’ve heard this latest industry buzz word, perhaps not! If you would like to be more adequately informed or you have a desire to learn more about Sustainability, this is a must attend event. As the industry leader in client education, FCSI invites you to participate in a two-day industry gathering featuring Sustainability in Foodservice.

In this interactive, education program, four industry experts will share knowledge about trends in food systems, trends in green building design, and trends in agriculture. Attendees will learn more about what it means to be LEED certified, establishing and maintaining relationships with local farm producers, recycling and sustainable waste handling, and managing energy consumption. During the program, attendees are encouraged to ask their burning questions about sustainability. Consultants in attendance will also be on hand to assist with the Q & A portion of the program. At the conclusion of the education segment, attendees will have the opportunity to network and enjoy a reception featuring organic products.

12:00 noon - 1:30 p.m.
Registration

1:30 - 2:30 p.m.
Am'r Rusty Malik, AIA, LEED® AP, CEFPI, Associate Principal, Perkins+Will
The built environment has a profound impact on our natural environment, economy, health, and productivity. Globalization has created demands for improved performance and productivity, rising health care costs have focused on concerns regarding healthy life styles, and sharply increased energy costs have forced a need for cost-effective facilities. These social realities have necessitated the development of an integrated design approach that has become known as “green building”, “high-performance building” or “sustainable design and construction”. The U.S Green Building Council (USGBC) is leading a national consensus to produce a new generation of buildings that deliver

high performance inside and out. The metric established is LEED (Leadership in Energy and Environmental Design) and is a rating system for certifying design, construction & operations of buildings. An overview of LEED Credits and categories will be provided with examples on which credits can apply to the food service industry.

2:30 - 3:30 p.m.
Richard Young, Senior Engineer / Director of Education, Food Service Technology Center
What does it mean to "green" a restaurant? Is it worth it and who's doing it? Compostable forks, organic greens and sustainable beef are excellent ideas that have opened people’s minds to green food service. But, behind the kitchen doors lies one of the biggest opportunities to reduce the environmental footprint of the restaurant in the form of energy and water conservation. Richard Young will discuss how the USGBC’s Leadership in Energy and Environmental Design (LEED) program relates to commercial food service and how the program is evolving to better fit food service operations. Don will also serve up real-world examples of energy and water saving techniques as well as tools to calculate those savings.

3:30 - 4:00 p.m.
Networking Break

4:00 - 5:00 p.m.
Chris Koetke,CEC, CCE, Dean, The School of Culinary Arts, Kendall College
Sustainability is everywhere from green roof-tops to carbon footprints to the food we eat. Its impact is increasingly felt across all levels of foodservice. Food professionals ponder how or whether to pursue sustainable practices. Kendall College sees the role of culinary education as pivotal in the quest for a sustainable future. Culinary education carries the responsibility of forming future thought and practices in the foodservice industry. To that end, sustainability is fast becoming embedded in our pedagogy. This presentation examines how Kendall teaches and models sustainable practices, highlights the real-world challenges, and explores ideas for further sustainable initiatives.

5:00 - 6:00 p.m.
Cary Wheeland, Regional Vice President, Bon Appétit Management Company
As more and more customers demand “sustainable” food choices, more companies and schools are seeking to have their corporate partners in food service live up to environmental and socially responsible practices. Having everyone on the same bus is not as simple as making a corporate dictate: just buy organic! Sometimes it is about getting your hands dirty and walking in a farmer’s shoes for a day. Cary Wheeland will cover sustainability from the point of view of a national company that has implemented sustainable initiatives in a wide variety of facilities and geographies, and who’s Low Carbon Diet will be released later this spring.

April 11

8:00 - 9:00 a.m.
Member Meeting / Breakfast

9:00 - 12:00 Noon
Presentations For a Positive Impact
Janine Sergay, President, The Sergay Group, LLC
So many individuals have the potential to excel when giving presentations, but so few really make it – only because they forget what they are really made of, and forget some simple rules of preparing and presenting.

Who you are and what you deliver adds to the type of impression you make. However, people tend to focus, and make judgments on not just what you say but also on how you dress, stand, sit, walk, or talk - all these add up to what type of impression you make. Impressions are vital to success in presentations.

Janine will share her invaluable experience with the cornerstone tools to presenting professionally

Do you need some practical guidelines to follow?
Do you need help in constructing a presentation?
Are you ready to maximize the impact you make?

Seattle, Washington

June 19
Seattle Art Museum
100 University St
Seattle, WA 98101
(206) 654-3100

12:00 noon - 1:00 p.m.
Registration

Because the food service industry is one of the most significant producers of food and materials waste on the planet, it is incumbent on us to actively seek ways to reduce this volume. The up side is that not only does limiting waste minimize environmental damage, but by incorporating simple waste prevention, recycling and reduction procedures into our operations we ultimately prevent profit erosion, also.

Every day more foodservice companies and operations are adopting policies that demonstrate their concern for our natural resources and environment. Such policies set a tone and guide employees in their daily activities. They also demonstrate to customers, neighbors, and investors that the organization is dedicated to using resources efficiently. Additionally, more communities are developing more sophisticated recycling and composting facilities in order to support the efforts of operators. It is truly a team effort.

Compostable food comes from many sources. Food that can't be donated - spoiled fruits and vegetables, stale bakery items, kitchen prep trimmings, and leftover plate scrapings - can be composted into a beneficial soil amendment, thus greatly reducing the amount of material going into landfills. Food operations can benefit from composting food scraps either onsite or at a compost facility. Not only is food composting a better use of organic resources than land-filling, it can also decrease refuse collection costs over the long term. The market for organic wastes has grown, making it more profitable to operate a commercial composting business.

But where do we begin? What are the facets of this complex topic? The critical issues surrounding waste management will be discussed by experts in this information-packed Super Regional program. Some of the topics to be illuminated are:

For those of you who wish to familiarize yourselves with more information on the topic of waste management prior to the Super Regional Conference in Seattle, please refer to the following excellent web sites:

3:00 - 3:20 p.m.
Networking Break

3:20 - 5:00 p.m.
Waste Management from Operations to Disposal (continued)

5:30 - 7:00 p.m.
Networking Reception
Olympic Sculpture Park

8:00 - 9:00 a.m.
Member Meeting / Breakfast

9:00 - 12:00 Noon
Seven Secrets to Making a Powerful Presentation - Proven Strategies That Can Double Your Business in the Next 12 Months
Larry Iverson, PhD, President, The Institute for Advanced Development

During this program you will learn techniques which can assist you in becoming a significantly better whether one on one, or in front of a group. Have you ever seen a presentation that was so boring you could hardly stay awake (or you did fall asleep)? Have you heard someone present that just radiated nervousness? Their humor just didn’t work, and the way they presented seemed fake? Have you experienced high levels of nervousness or anxiety prior to a presentation you had to give? Stage presence skills (or lack of them) can make an impact on your audience. The following strategies are used by professional presenters who sell, entertain, educate and make an impact. Here’s what some of the best know, that you’ll learn:

RECOMMENDED HOTELS
While the Day 2 program will take place at the Hotel Monaco, the planning committee recommends these hotels as additional options if you will be staying in the city.

Optional Hotels
Sheraton Downtown Seattle
The Westin Seattle
Warwick Seattle
Holiday Inn Express
Comfort Suites Downtown Seattle

TOUR DE CHOCOLAT!
Explore Seattle's World of Chocolate Saturday Morning!
Stick around for Saturday morning and join fellow members on a bus tour around the city to visit Seattle's Chocolatiers! Tour the factories, taste their chocolate and find out how your favorites are made! For additional details visit www.sschocolatebox.com.

Those interested should contact Karen Malody at karen@culinaryoptions.com by June 1

Seattle Restaurant List

Seattle abounds with fine, fun and flavor-packed restaurants, but the planning committee has focused these selections on the “central” city corridor, stretching from the northern location of the Sculpture Park networking location on Thursday evening, June 19, to the southern location of the Hotel Monaco (http://www.monaco-seattle.com/), the host hotel of the Super Regional Conference. The hotel also houses another terrific restaurant called Sazerac and, as another side note, is reputed for its Green and Eco-friendly initiatives. They are also pet-friendly, to boot. Several of the restaurants noted below are located in Seattle’s historic Pike Place Market, very near the Hotel Monaco and other hotels suggested on the web site. Give yourself some extra time to tour the market on Friday afternoon or Saturday when it is hopping busy. Bon Appetit!

Since opening on July 29, 1989, Wild Ginger has set a new standard for Asian cuisine in the Northwest. We offer authentic recipes from the Pacific Rim countries lying between India and Japan: Malaysia, Singapore, Indonesia, Burma, Thailand, South China and Vietnam. Signature offerings such as Fragrant Duck, Seven Flavor Beef, Ginger Martinis and Mango Daiquiris have marked Wild Ginger's indelible presence as a Pacific Northwest dining destination. Local and national food critics and Northwest residents have consistently rated Wild Ginger as among the very finest Northwest restaurants. The New York Times wrote: "...this is perhaps the most provocative, and fun, restaurant in Seattle."

TASTE, the new restaurant at the Seattle Art Museum, features a smooth and easy, modernized dining area home to a lively open kitchen. The restaurant offers simple yet upscale, reasonably-priced foods created with fresh from the Market ingredients. During the evenings, the 90-seat restaurant lowers the lights, uncorks its list of excellent Northwest wines and beers, and offers hearty, “small and large plates” from its sustainable-focused menu created by executive chef Christopher Conville. Local farmers, celebrity chefs, cookbook authors and winemakers will fill the 24-32 seat private dining room for special events. With access from 1st avenue, the restaurant is the perfect neighborhood place to gather with friends.

Tuesday - Saturday: 10:00 a.m. - 10:00 p.m.
Sunday: 10:00 a.m. - 6:00 p.m.
Closed Monday

Recognized as one of The 10 Very Best Restaurants of 2005 by Seattle Magazine and one of the top five for new American cuisine by the 2005 Zagat Survey, Restaurant Zoe is a favorite destination for locals and visitors alike. Located in the heart of Belltown, Restaurant Zoe's lively urban setting provides the backdrop for Chef Scott Staple's seasonally crafted, produce-driven fare.

Located in the heart of Downtown Seattle, Dahlia Lounge has been a local favorite for years, serving tender meats from the grill and rotisserie along with the freshest fish. Executive Chef Tom Douglas is responsible for some of the best restaurants in Seattle, and Dahlia Lounge is no exception. The menu includes "Little Tastes from the Sea Bar," featuring Alaskan halibut ceviche with red chilies and cucumber. Main courses include lemon-scallion Dungeness crab cakes and Anderson Valley wood roasted suckling lamb. The only regret patrons might leave with is not being able to try everything from this award-winning Seattle restaurant.

Brasa, located in the heart of Downtown Seattle, is frequently published as one of Seattle’s best restaurants. The quality of food is outstanding—the menu reflects the seasons and Executive Chefs Tamara Murphy and Juli Guillemette are committed to using organic meats and produce from local farmers. Attention to detail and impeccable service have kept locals coming back. Seattle’s Brasa is a perfect restaurant for a special night out.

Lola Seattle
2000 Fourth Ave.
Seattle, WA 98121
(206) 441-1430
tomdouglas.com

Lola in Downtown Seattle offers a perfect combination of local Northwest ingredients with a Mediterranean flair. Lola serves breakfast, lunch, dinner and even has a late-night menu for those who just can’t get enough. The Greek-inspired menu features cumin-spiced leg of lamb, Washington beef hanger steak and Berkshire pork shoulder. The late-night menu has everything necessary to refuel before checking out Seattle’s nightlife: sizzling kebabs, Lola gyros and even a Greek-inspired lamb burger.

Palace Kitchen, Tom and Jackie’s popular third restaurant, opened right under the monorail at 5th and Lenora in the spring of 1996. As much a bar as a restaurant, Palace Kitchen features an enormous horseshoe-shaped bar, Italian chandeliers, lush velvet drapes, and gilded mirrors, as well as a 10' by 40' painting, Palace Feast, and an intimate private dining room. Nightly rotisserie specials turn over an applewood fire, and the big-flavored menu features a lengthy list of appetizers. Palace Kitchen was nominated for Best New Restaurant in 1996 by the James Beard Foundation.

Etta's Seafood
2020 Western Ave.
Seattle, WA 98121
(206) 443-6000
tomdouglas.com

Renown Seattle chef Tom Douglas does it again, this time by creating Etta's Seafood, a casual seafood restaurant located half a block from Pike Place Market. Tasting Tom's Dungeness crab cakes is a must, especially with his unique green cocktail sauce. Featured entrees include Etta's rub-with-love wild Alaskan king salmon served with cornbread pudding that's become a local staple. Since Etta's menu changes with the seasons and availability of ingredients, it is worth going back to taste all of Tom Douglas' creations.

Step inside and you'd swear you'd been transported to New York or San Francisco. Maybe it's the two-story, temperature-controlled wine tower -- bottles on glorious display -- or the surrounding semi-circular bar. (Unlike sister locations in Woodinville and Kirkland, this Purple has a full bar and classic cocktail menu.) Maybe it's the handcrafted, wrought iron fixtures, dramatic chandeliers and soaring windows. Perhaps it's the mezzanine, with tasting bar, leather loveseats and bird's-eye view of the bustling main level. Still, the warmth of the staff brings you back to Seattle -- they're miles away from wine snobbery.

Despite some 320 bottles, 75 by the glass, this really is a restaurant -- albeit, one with a staggering wine program. Purple's goal is to keep quaffing friendly and approachable, and to provide tasty, complementary menus to match. Give yourself plenty of time to peruse. Upstairs has its own menu of small bites and nibbles, and even offers petite sweets, making it a good starting spot. Downstairs, there are pizzas, sandwiches, salads, pastas, and an impressive entree list.

Whether you’re seeking a relaxed setting for lunch, a gracious atmosphere for dinner, or a festive and elegant venue for your most special occasions, The Capital Grille will provide a dining experience you won’t soon forget. Local, seasonal ingredients, the freshest seafood Seattle has to offer, and hand cut dry aged steaks masterfully prepared by Chef Michael Hillyer. Served in the sophisticated environment of the historic Cobb Building.

The Oceanaire Seafood Room is an inviting retro supper club that serves the freshest seafood possible in a setting that is sophisticated yet relaxed and sleek yet warm. The restaurant features plush, red leather booths and wood-accents for a look of high-style swanky elegance. Big band and swing music resonate throughout the dining room, calling to mind the flavor of a forgotten era. The Oceanaire showcases more than 30 varieties of fresh seafood on a daily-printed menu, featuring selections from the Pacific Northwest, as well as varieties from around the world. The oyster bar greets our guests as they swing through the revolving door and offers 10 to 12 varieties of fresh oysters.

Winner of the Wine Spectator's "Award of Excellence". Voted "Best Newcomer 2002" by Seattle Magazine, "Best Seafood" on Citysearch and featured in Gourmet's "Guide to America's Best Restaurant.

As they move into their 12th year they still delight in the fact that every night at Flying Fish there is something new and exciting for guests to discover. Whether it’s Monkfish from Maine, Opaka Paka from Hawaii, or Steelhead from the Olympic Peninsula, they change the menu every day to provide guests with what’s fresh, what’s in season and well…what just tastes really good.

As we move into our 12th year we still delight in the fact that every night at Flying Fish have so

Says Chef Christine Keff, "Flying Fish is at its heart, a neighborhood bistro. Folks drop by for a quick bite or bring in friends and 'do the town'. Our menu is designed to make it easy for you to enjoy yourself. Have a couple of small plates and a glass of wine, or share one of our platters to get started. Of course you can go from soup to nuts, it really doesn’t matter to us. We just want you to have a good time".

A delicious Pacific Northwest style bistro in the heart of Downtown Seattle at the top of Pike Place Market. Fresh, wild, natural, free-range and organic are the foundation of 94 Stewart’s cuisine. Fresh cheeses and an extensive wine list compliment the menu and each entrée features a suggested bottle of wine. For junior diners several options are available, including pasta baked with cheese and herbed chicken strips. Though this Seattle restaurant is full of class, it is still fun: crayons and paper are found on every table. 94 Stewart takes its cuisine seriously and it shows—patrons don’t leave disappointed.

A Parisian cafe tucked beneath Campagne Restaurant on Post Alley, Cafe Campagne serves traditional French fare in a cozy, unpretentious setting. Open seven days a week with brunch on Saturday and Sundays until 4:00pm. A wine bar as well, the Cafe pours forty wines by the glass. Named by Zagat Survey Seattle's "Top French Bistro". (Description provided by Opentable.com)

Contemporary French Cuisine in the Pike Place Market. Perhaps the most romantic Restaurant in the city" ... Bon Appetit Magazine. Chez Shea offers seasonal menu and Eight course Chef Tasting Menu which feature the finest of Northwest ingredients, prepared in the style of contemporary French cuisine. For the casual and late night crowd... drop by Shea's Lounge Bistro adjacent to Chez Shea Dining Room. European inspired appetizers and entrees, full bar, espresso and desserts.

Matt's In the Market
94 Pike St # 32
Seattle, WA 98101
(206) 467-7909
www.mattsinthemarket.com

The Scene
This is quintessential Pike Place Market--clean, quaint, stylish and literally overlooking the Market clock and Elliott Bay. Located in the Corner Market building, the restaurant's soaring space holds a handful of tables, with seating for more diners at the counter or the bar. Tables afford a view of the Market, but the counter's birds-eye glance at the chef's antics is an all-right second. Expect a lunching business crowd at lunch; later, romantic couples canoodling.

The Food
Matt's makes the most of fresh, seasonal ingredients sourced from the Market, making it a great choice for your palate and your conscience. At lunch, there's a big fuss over po'boy sandwiches, either the catfish or the oyster. Dinner changes every two months; a late-spring seafood menu may feature a Moroccan sea bass tagine, pan-seared halibut and wasabi-crusted albacore. Shellfish aficionados might want to try Manila clams steamed in beer and chilies, or the Penn Cove mussels in lemon-herb ouzo broth and wild-mushroom ragout. Try the bread pudding with whiskey-caramel sauce or the chocolate espresso-stout cheesecake.

Presentations:
Edgar Farrera
Richard Young
Chris Koetke
Cary Wheeland

Perhaps you've heard this latest industry buzz word, perhaps not! If you would like to be more adequately informed or you have a desire to learn more about Sustainability, this is a must attend event. As the industry leader in client education, FCSI invites you to participate in a two-day industry gathering featuring Sustainability in Foodservice.

1:30 - 2:30 p.m.
Edgar Farrera, Project Manager, Marmon Mok Architects
Why Green Buildings Matter: An Introduction to Sustainability and the LEED Green Building Rating System

Sustainability, Green Building, Carbon Footprint, LEED Certification – these are all terms that are commanding headlines and attention, but what do they mean and why are they important?

This session will present a general overview of why sustainability has risen to the forefront of building construction and operations issues. Topics to be discussed include what is meant by sustainability, the issues that green building and sustainable practices address, and performance rating systems. A brief overview of the US Green Building Council’s LEED Green Building Rating System will also be presented, including how the rating system works, how buildings get certified, and how individuals get accredited.

2:30 - 3:30 p.m.
Richard Young, Senior Engineer / Director of Education, Food Service Technology Center
Sustainability is everywhere What does it mean to "green" a restaurant? Is it worth it and who's doing it? Compostable forks, organic greens and sustainable beef are excellent ideas that have opened people's minds to green food service. But, behind the kitchen doors lies one of the biggest opportunities to reduce the environmental footprint of the restaurant in the form of energy and water conservation. Richard Young will discuss how the USGBC's Leadership in Energy and Environmental Design (LEED) program relates to commercial food service and how the program is evolving to better fit food service operations. Richard will also serve up real-world examples of energy and water saving techniques as well as tools to calculate those savings.

3:30 - 4:00 p.m.
Networking Break

4:00 - 5:00 p.m.
Chris Koetke,CEC, CCE, Dean, The School of Culinary Arts, Kendall College
Sustainability is everywhere from green roof-tops to carbon footprints to the food we eat. Its impact is increasingly felt across all levels of foodservice. Food professionals ponder how or whether to pursue sustainable practices. Kendall College sees the role of culinary education as pivotal in the quest for a sustainable future. Culinary education carries the responsibility of forming future thought and practices in the foodservice industry. To that end, sustainability is fast becoming embedded in our pedagogy. This presentation examines how Kendall teaches and models sustainable practices, highlights the real-world challenges, and explores ideas for further sustainable initiatives.

July 18
The Ashton Hotel - Ft. Worth Downtown
610 Main Street
Fort Worth, TX 76102
(817) 332-0100

8:00 - 9:00 a.m.
Member Meeting / Breakfast

9:00 - 12:00 Noon
Seven Secrets to Making a Powerful Presentation - Proven Strategies That Can Double Your Business in the Next 12 Months
Larry Iverson, PhD, President, The Institute for Advanced Development

Perhaps you’ve heard this latest industry buzz word, perhaps not! If you would like to be more adequately informed or you have a desire to learn more about Sustainability, this is a must attend event. As the industry leader in client education, FCSI invites you to participate in a two-day industry gathering featuring Sustainability in Foodservice.

Jeremy Carkner, LEED® Accredited Professional, Morrison Hershfield Limited Building construction, operation, and "transitions" (e.g., major renovations or demolition) each contribute significant environmental effects to our society. In addition to their economic, social, and physical presence, buildings impact multiple sectors and facets of global and Canadian culture. Green buildings, or sustainable design and construction, target the built environment's adverse effects on the planet.

The Canada Green Building Council (CaGBC) has joined other major industrialized nations in developing a green building rating system that provides metrics for high-performing green buildings. In Canada, this rating system, entitled "LEED" (Leadership in Energy and Environmental Design), is presently applicable to New Construction and Major Renovations, and Commercial Interiors (Tenant Fit-ups). Soon to be expanded in scope to multiple construction types and in an ongoing period of continuous improvement, LEED in Canada is the market leader with respect to green buildings. This session will present an overview of LEED in Canada, including methodology/process, benefits, and areas for improvement. The session will conclude with exciting developments of LEED for the future.

2:00 - 3:00 p.m.
Don Fisher, President/CEO, Fisher Nickel, Inc.
What does it mean to "green" a restaurant? Is it worth it and who's doing it? Compostable forks, organic greens and sustainable beef are excellent ideas that have opened people’s minds to green food service. But, behind the kitchen doors lies one of the biggest opportunities to reduce the environmental footprint of the restaurant in the form of energy and water conservation. Don Fisher will discuss how the USGBC’s Leadership in Energy and Environmental Design (LEED) program relates to commercial food service and how the program is evolving to better fit food service operations. Don will also serve up real-world examples of energy and water saving techniques as well as tools to calculate those savings.

3:00 - 3:30 p.m.
Networking Break

3:30 - 4:30 p.m.
Chris Koetke,CEC, CCE, Dean, The School of Culinary Arts, Kendall College
Sustainability is everywhere from green roof-tops to carbon footprints to the food we eat. Its impact is increasingly felt across all levels of foodservice. Food professionals ponder how or whether to pursue sustaina

ble practices. Kendall College sees the role of culinary education as pivotal in the quest for a sustainable future. Culinary education carries the responsibility of forming future thought and practices in the foodservice industry. To that end, sustainability is fast becoming embedded in our pedagogy. This presentation examines how Kendall teaches and models sustainable practices, highlights the real-world challenges, and explores ideas for further sustainable initiatives.

4:30 - 5:30 p.m. Laurie Brager, Director of Sustainability, Compass Group Canada
Large foodservice contractors face a special set of opportunities and challenges in the current business climate where "sustainability" is moving beyond the latest catchword to the normal way of doing business. Due to size and breadth of locations across the country and various consumer markets being catered to, there is an opportunity and responsibility to make a difference through a leadership role. However, size, geography and diversity present unique and significant challenges too. Laurie Brager will present the response of Compass Group Canada to the implementation of sustainable practices across the country.

9:00 - 12:00 noon
Presentations For a Positive Impact
Janine Sergay, President, The Sergay Group, LLC
So many individuals have the potential to excel when giving presentations, but so few really make it – only because they forget what they are really made of, and forget some simple rules of preparing and presenting.

Janine will share her invaluable experience with the cornerstone tools to presenting professionally

Do you need some practical guidelines to follow?
Do you need help in constructing a presentation?
Are you ready to maximize the impact you make?

12:00 noon - 1:00 p.m.

Americas Board of Trusteess / ICON Committee Luncheon

1:00 p.m. - 2:00 p.m.

Testing the Test

Optional Toronto Hotels

The Westin Prince Toronto