Free Legumes Course Offered at CIA

MOSCOW, Idaho—Through a variety of discussions, demonstrations and hands-on participation, attendees of the “Legumes: Wholesome Ingredients for Value-Added Foods” two-day culinary course offered by The USA Dry Pea & Lentil Council at the Culinary Institute of America, Greystone, on Aug. 27 to 28, 2009 will learn the value dry peas, lentils and chickpeas offer for new menu items and food products. For example, these products can be used in traditional applications like hummus and soups, but they can also be included in roasted or fried snacks, nutrition bars, and even baked goods and beverages.

The USA Dry Pea & Lentil Council course will bring together industry experts on nutrition, food processing, extrusion and baking to lead discussions on utilizing dry peas, lentils and chickpeas as ingredients. And featured guest Chef and Author Suvir Saran will present the “healthy magic” in dry peas, lentils and chickpeas.

Attendees will include corporate executive chefs, research chefs, R&D and product development chefs from large food manufacturers and restaurant chains who seek innovative applications for new food products and menu items at a low production cost.

Space is limited, so register online to ensure availability (registration closes Aug. 12, 2009). Course registration, ground transportation and lodging are all provided by The USA Dry Pea & Lentil Council. State funds for this project were matched with Federal funds under the Federal-State Marketing Improvement Program of the Agricultural Marketing Service, U.S. Department of Agriculture.

For more information about the course, contact Jennifer William, Food Marketing Manager, USA Dry Pea & Lentil Council (jwilliam@pea-lentil.com, 208/882-3023).