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CaterArts

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CLICK HERE TO REGISTER FOR CATERARTS**

** If paying with American Express, please call your registration in directly to Nikki Hoover at 877.422.4221.

Sorry for the inconvenience! All other forms of payment are fine through our secure online ordering form.

 

Need more information?

CaterArts takes place August 8 – 11, 2010

Sullivan University, Louisville, Kentucky

The intersection of I264/Watterson Expressway and Bardstown Road

CaterArts Education Package Pricing: *Pricing includes all educational sessions as well as opening party and closing dinner.*
Before July 31, 2010, Per Company Attendee – ICA Member $550.00/Non ICA Member $625.00

After July 31, 2020, Per Company Attendee – ICA Member $600.00/Non ICA Member $675.00

Optional Tour on August 10 (see more information below) $99

Hotel Information:

The ICA has a block of hotel rooms at the

Holiday Inn Hurstbourne

1325 South Hurstbourne Parkway
Louisville, KY 4022
www.hihurstbourne.com Special Rate of $89.00 night/single
$99.00 night/double To make reservations please call 502.426.2600
800.holiday
Use discount code ICT

EVERYTHING YOU WANT TO KNOW ABOUT CATERARTS 2010!

And…if you need the lowdown on all our great speakers, we recommend you also check this out … CLICK HERE

SUNDAY AUGUST 8

2 p.m.

Registration Opens

Reconnect with old friends, meet new ones in this informal and very personal registration time. Meet ICA Board of  Directors, get questions answered and begin to get in the groove of an amazing week ahead!

6:30 p.m. Opening Night: The Art of the Party

This is an unprecedented chance to get to see the top chefs of catering at work, see their style of presentation AND taste their food!

Start the week immediately getting ideas for menus and presentation you can implement into your next events.

Come prepared to be wowed by: Ron Rando, Thomas Preti Catering, Joanne Purnell, Good Gracious! Events (The 2009 ICA Chef of the Year) Ken Barrett,  Different Tastes, Jason Mezrano, Kathy G and Company, Mark Baldwin, Blue Ridge Catering and Jason Plocharski from Michael’s on East (The 2008 ICA Pastry Chef of theYear)

MONDAYAUGUST 9

 

8 a.m.

Breakfast and Learn! Rise and Shine to Breakfast Profits Speakers: Shawn Bittman, A Thyme to Cook, and Andrew Alexander-Crossan, CuisinEtc.

Shawn Bittman            Andrew Crossan

 

 

9 a.m.

Opening Session Speakers: Kimberly Jones, Joane Purnell and Keynote by Mara Routh 9:30 – 9:45 a.m.

Design Guide for the Caterers Eye, Part I

Concept and menu design, costing and execution Speakers: Ken Barrett,  Different Tastes, Joanne Purnell, Good Gracious! Events

Ken Barrett            Joanne Purnell

 

 

10:30 – 11:15 a.m.

Nouvelle Vegetarian

No one will miss the meat with these beautiful ideas! Speaker: Kathleen Hoffman, Checkers Catering 11:30 – 12.15 a.m.

Meat!

Alternative cuts of meat and how to use them Speaker: Elgin Woodman, A Joy Wallace Catering Production and Design Team

 

 

12:15 – 12:45

Roundtables Led by Andrew Alexander-Crossan, CuisineEtc. 1 – 2 p.m.

Lunch and Learn: The French (and Far Eastern) Connection Speaker: Karen O’Connor and team, Daniel et Daniel

 

 

2:45-3:30 p.m.

Hands-on: Pasta Speaker: Ron Rando, Thomas Preti Catering

 

 

3:45 – 4:30 p.m.

Old Spice

Exciting new ways to use the wide variety of salt available today. Speaker: Kimberly Jones, Sullivan University

 

 

4:45 – 6 p.m.

Hands-On: Mixology

Signature drinks that shake things up! Speakers: Mark Baldwin, Blue Ridge Catering and Dan Smith, Good Gracious! Events

 

 

TUESDAY AUGUST 10

8 a.m. Breakfast

 

 

9 – 9:15 a.m. Group Photo

9:45 – 10:30 a.m.

 

 

Special Presentation Speaker: Thad Smith, Sterno

9:45 – 10:30 a.m.

The Green Thing

Resources and how-to info on getting your kitchen certified “green” Speaker: Jason Capps, Greco’s Gourmet Catering

 

 

10:45 – 11:45 a.m.

Design Guide for the Caterer’s Eye Part II Speakers: Ken Barrett, Different Tastes, Joanne Purnell, Good Gracious! Events

 

 

12 – 12:30

Round Tables

 

 

12:30 – 1:30 p.m.

Lunch and Learn! Southern Comfort Speakers: Janet Woodson, La Tea Da’s, David Casteel, Mitchell’s Catering

Janet Woodson            David Casteel

 

 

1:45 – 2:30

Swimming Upstream

How to sell sustainable seafood to help the ocean and your business Speaker: Andrew Spurgin, Waters Fine Catering

 

 

3:30 p.m.

Optional Tour

Learning from the Land: A Tour through Kentucky

See below for more (this event requires an additional fee that includes tour and a gourmet dinner at a winery prepared by Sullivan students)

 

 

WEDNESDAY AUGUST 11

HANDS-ON KITCHEN CLASSES ALL DAY LONG!

8 a.m. Breakfast

 

 

9 – 9:30 a.m.

Shuttles to Sullivan University where chefs spend the day in kitchen classrooms learning first-hand techniques for a variety of specialty  menu items that are sure to set your company apart from the competition. Everyone is split into teams to ensure that everyone gets to attend all sessions.

 

 

9:45 – 10:45 a.m.

Frozen Desserts “Team A” Speakers: Sullivan Chef Instructors Charcuterie and Cheeses “Team B” Speakers: Sullivan Chef Instructors Molecular Gastronomy for Dummies “Team C” Speakers: Brian Aaron, Aaron’s Gourmet, Ken Barrett, Different Tastes

Budget Mystery Basket Hors d’Oeuvres “Team D” Speakers: Andy Craig, Castle Events, Susan Mason, B&A Warehouse

 

 

11 a.m. – 12 noon

All morning classes are repeated and teams rotate

 

 

12:30 – 1:30 p.m.

Lunch and Learn! Food and Wine: The Perfect Pairing Speakers: Adam Gooch, Greco’s Gourmet Catering, Charlie Hoppes, Fidelitas Wines

 

 

1:45 – 2:45 p.m. All morning classes repeat and teams rotate

 

 

3 – 4 p.m.

All morning classes repeat and teams rotate for last time

 

 

4:15 – 5:15 p.m.

Design Guide for the Caterer’s Eye, Part III Speakers: Ken Barrett, Different Tastes, Joanne Purnell,  Good Gracious! Events

 

 

7: 30 -p.m. – ???!!

RED DECADENCE

Sponsored by Catersource magazine

A blow-out bash that once again will provide myriad ideas for trend-setting menus, innovative presentation and exciting new resources and products!

Guest Speaker: Linda West, Melange Catering, Catersource

And a special feature hosted by Ken Barrett,  Different Tastes!!!

Reality Check: Last Chef Standing

You don’t want to miss this!!!

As you say your  goodbyes to new friends and colleagues, you have made from across the globe, say hello to a new world of catering  that has opened up for you. Now you will be able to call upon the best of the best for advice and tips as well as begin life-long friendships that extend far beyond this conference, far beyond the table, but always will include delicious memories!

Congratulations on your decision to attend CaterArts!

 

 

OPTIONAL TOUR

Learning from the Land: A Journey Through Kentucky
Tuesday, August 10 $99
Great cuisine takes place in the kitchen, but begins with the best elements from …
The Farm. The Water. The Vineyard. THE FARM The afternoon begins with a visit to Foxhollow Farm, a sustainable and biodynamic farm community. The people here take great pride in their farming practices and are helping to spread the word about where food comes from. While here, you can take a hayride, hike on nature trails, and learn more about biodynamic growing techniques. In short, get out of the kitchen for a breath of fresh air! THE WATER While at the farm, you will get to sample some Kentucky spoonfish caviar from Shuckman’s Fish Co. and Smokery Inc. Wine and Spirits magazine said this about Shuckman’s: “Using ash and alder woods and a cure of Old Rip Van Winkle Bourbon, Lewis Shuckman smokes mighty fine Kentucky farm raised trout, salmon and wild spoonfish. The smoked trout we sampled was tender yet muscular, with a hint of vanilla-scented Bourbon.”

THE VINEYARD Just a  short bus ride from the farm and you are at Lovers Leap Vineyards & Winery where you will be introduced to Kentucky’s nascent wine industry. Lovers Leap was founded in 1994. At that time, Kentucky wasn’t known for its wines, but the owners were determined. Rightly so, it turns out! The location proved to be one the of the best in the state and the vineyard has grown from five to 30 acres with 10 varietals today.
farm tableTHE DAY ENDS WITH AN AL FRESCO DINNER AT LOVERS LEAP VINEYARDS INCLUDED IN THE PRICE! A gourmet farm-to-table meal.
The menu includes a roast pig from Louisville’s Porchetta Primata, an artisan product with a unique flavor profile and rich European culinary traditions. Aside from this specialty item, the entire menu will be cooked and served by Sullivan University students.

CLICK HERE TO REGISTER FOR CATERARTS AND THE TOUR! IMPORTANT!

There will be no classes scheduled at Sullivan University during the Optional Tour. On Tuesday, August 8, at 2 p.m., classes will end for the day and while many students will opt to go on the tour, you are also welcome to take the afternoon as your own free time.

The tour is an additional fee of $99.We’ll all meet up again the next day back in the kitchens of Sullivan University for a full program of hands-on, in-kitchen classes!