Food and Wine Pairing Event
Thursday, September 24, 2009
6:30 – 8:30 pm
University of Nebraska–Lincoln East Campus Union


The goal of this event is to demystify food and wine pairing and to demonstrate that one doesn’t have to be a food or wine expert to be able to make educated recommendations. This educational session will demonstrate the chemistry behind food and wine pairing and will empower the audience with several pairing techniques, designed to aid anyone from the wine novice to the aficionado.

Learn how pairing techniques are used to profile wines to find their base elements, which will be used to find
their partner in food.

Suzy Badaracco MS, RD, is a Trends Forecaster and is president of Culinary Tides, Inc., Portland, OR. Since attaining her degree in Culinary Arts, Suzy has been passionate about food and wine pairing and specifically the science behind various pairing techniques.

Nikki Ford MS, RD, is a Dietitian with Hy‐Vee Food Stores in Lincoln, NE. She will give a presentation on the various wines found locally. Nikki will also provide insights into the heart health benefits of wine.

Please note: Must be 21 years old. ID required.

Price: $30     Parking $5

Please contact Jeannie Pittam for reservations or complete the form below:
110 Leverton Hall
University of Nebraska--East Campus
Lincoln, NE 68583-0808
(402) 472 3717
jpittam1@unl.edu
Fax: (402) 472 1587

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

____ $30 Wine Pairing event ____ $5 Parking permit for Wine Pairing Event ____ $8 2‐day permit for Pairing Event and
                                                                                                                                    Nutrition and Food Update 9/25/09
     
______________Total Amount Enclosed

(Please print clearly)

Name _____________________________________ 

Address ___________________________________

City _____________________ST_____ Zip ________

Registration Fee: Check payable University of Nebraska
Method of payment: □ Check □ Visa □ MC

Credit Card Number Expiration Date _______________________________________________

Phone Number (        ) _________________________

Name on Card/Signature 3 digit security code_______________________________________________

Email Address _______________________________

Please mail this form and fee no later than 9/15/09 to:
Jeannie Pittam
110 Leverton Hall
University of Nebraska
Lincoln, NE 68583‐0808
402/472‐3717 or jpittam1@unl.edu (fax) 402/472‐1587



. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 

                      

                      ___________________________________________________________________

 Tuesday, December 2nd, 2008
 
 Event:

    Dinner at Spaghetti Works with Dr. Roger A. Clemens,  Director of Analytical Research,                             Univeristy of Southern California School of Pharmacy and member of the
                     IFT Board of Directors

    Topic: Better Health with Good Bacteria 

   Location: Spaghetti Works, 11th and Howard Street in the Old Market, Omaha 

   Meeting Schedule:   

            5:30pm          Social
              6:00                Dinner

             6:45– 7:30    Speaker: Dr. Roger Clemens

                               Director of Analytical Research, USC School of Pharmacy

                                       IFT Board of Directors

                                                

    *Price: $18.00 members and guests
                   $10.00 students

     Dinner Menu

        Choose from five specialties:
            Manicotti
            Eggplant Parmesan
            Lasagna
            Chicken Parmesan
            Spaghetti with choice of sauce 

   *Price includes: dinner, salad, and choice of coffee, tea, or soda

     Please make reservations with Linda at the UNL Department of Food Science and Technology at              (402) 472-5331 or lmarkussen1@unl.edu by 1 pm Wednesday, November 26th, 2008.
   

Event:       Dinner at Amato's followed by speaker Andy Greenberg of James Skinner Baking Company   Meeting Report:      Andy Greenberg spoke at the Aksarben section of the Institute of Food Technologists (IFT) at        Amato’s restaurant in Omaha, Nebraska.  A group of 33, consisting of Food Scientists and            Food Technology and Nutrition students from the University of Nebraska, Lincoln attended      the meeting.       After enjoying a home cooked dinner prepared by Sam Amato, Andy presented the story of      how Skinner Baking created and launched Roulade, a unique special occasion pastry sold in      the frozen section.    The presentation was engaging, amusing and informative.  Learning how      Skinner Baking transformed itself from a pasta producer to one of the largest private label      pastry and baked goods manufacturers was interesting.  Andy’s enthusiasm is infectious and      inspiring. Both the seasoned Food Scientists and the students came away from this meeting      seeing how a small, local company can leverage its resources to create and market a novel      national product.  To paraphrase Andy, “Don’t say you can’t do it, just say you haven’t done it      yet.”        Look for and please attend our section meetings next year.