In partnership with Fleet Feet Sports Chicago, Chef Ryan presented on the topic of “weight management”, as part of Fleet Feet’s educational programming series. Along with giving nutritional pointers, runners and triathletes watched chef Ryan prepare Tilapia en Papillote, Gingered Sweet-Potato and Parsnip Puree and even sampled a Kale Salad with Balsamic Honey Mustard with Feta and Barley. For recipes, click here.
Chef Ryan is presenting to an audience of more than 200 at the annual American Diabetes Association EXPO 2011, held at Navy Pier today. In discussing the use of functional ingredients and the concepts of his “clean comfort” style, audience members have the opportunity to sample his Chai Spiced Applesauce, Tabbouleh with Cracked Wheat and Chicken Rosamarino.
As part of CDA’s on-going educational programming, Centered Chef co-presented with celebrity dietitian, Dawn Jackson Blatner (RD/LDN), on “Flexitarian” cooking, at the Macy’s Culinary Studio. Blatner is responsible for making this word a household term, as author of the acclaimed book, “The Flexitarian Diet”. The dinner & cooking demo preceding Blatner’s lecture featured Chef Ryan’s Quinoa and Mushroom Enchiladas with Fresh Tomatillo Salsa atop Drunken Black Beans.
Chef Ryan presented to employees of Neal, Gerber & Eisenberg law firm, as part of the firm’s Health Fair 2011. Employees watched chef Ryan prepare Tilapia en Papillote, Gingered Sweet-Potato and Parsnip Puree and even sampled a Kale Salad with Balsamic Honey Mustard with Feta and Barley.