Pullman Community Update 17
Legendary Lentil Cook-off
Cooking Demo Stage
The National Lentil Festival’s Legendary Lentil Cook-off is celebrating 23 years! This contest, sponsored by the USA Dry Pea & Lentil Council, will bring five finalists to Pullman where they’ll cook their lentil dish for a panel of celebrity judges on Saturday, August 19. Here are this year’s top five finalists (in no particular order): Areli Biggers from El Paso, TX: Lentil Loaded Lazy Lasagna
Susan Bickta from Kutztown, PA: Hearty Lentil, Bacon and Barley Soup
Vivian Levine from Summerfield, FL: Red Lentil Pumpkin Shake
Daljeet Singh from Coral Springs, FL: Lentil-Cornmeal Dumplings in Lentil Broth
On Friday, August 18 the cooking demo stage will feature a segment entitled “Ask the Expert.” This panel of experts will be on hand to answer questions about legumes, cooking techniques, farming practices and more.
Lori Freer from Ithaca, NY: Coconut Almond Sweet Potato with Crispy Lentils All recipes entered are judged on creativity, originality, ease of preparation, accuracy of directions, appearance and taste. Categories included: appetizers, main dishes, salads, desserts, soups and side dishes. At the festival, 100 lucky festivalgoers will have the opportunity to taste and vote for their favorite dish to choose the “People’s Choice Award.” While you’re at the festival, don’t forget to pick-up a copy of the 2017 National Lentil Festival Cook-off Recipe Book, sponsored by the Moscow-Pullman Daily News. This recipe book contains over 100 recipes, all which were submitted for this year’s Cook-off. For more information about the Cook-off, or to get your new cookbook, please contact the National Lentil Festival at 509-334-3565 or visit us at www.lentilfest.com. Tom Pham—Corporate Chef, METER Group, Inc. Tom Pham graduated top of class from the International Culinary Schools at the Art Institute of Tampa’s culinary program in 2009 Jessie Hunter—Director of Domestic Marketing, USA Dry Pea and obtained a degree in Baking and Pastry in 2010. He has worked & Lentil Council primarily in fine dining to upscale casual restaurants in Floriday and Jessie Hunter joined the USA Dry Pea and Lentil Council and now is the corporate chef for METER Group, Inc. in Pullman, WA where American Pulse Association January 2015. She is Registered Dietitian he oversees their food and beverage program cooking daily breakfast, by training with a Master’s in Public Health- Nutrition. Her interest in lunch, and catering events. Pham was a junior member of the Board of food and nutrition lead her to continue her studies in the School of Food Science at the University of Idaho. In her current role as Director of Directors Tampa Bay Culinary Association and Chef and Child program Domestic Marketing, Jessie works to promote all the many wonderful and is a member of the American Culinary Federation’s national chapter and has won multiple medals in both team and individual reasons for eating pulse crops to consumers, chefs, school nutrition professionals, and nutrition professionals. In her spare time, Jessie loves competitions. Sarah Jacobsen—Anchor/Executive Producer/Reporter, dancing, gardening, and camping and biking with her two kids. Lisa Baser—Ag Teacher/FFA Advisor, LaCrosse High School KLEW- TV Sarah Jacobsen is from Lewiston, Idaho where she currently Lisa Baser has been the Ag Teacher/FFA Advisor at LaCrosse High works at KLEW- TV as an Anchor/Executive Producer/Reporter and School for the past six years. During this time, she has coached the national winning FFA Marketing Plan team and this October will have a fill-in weatherwoman. She graduated from the University of Idaho in meats evaluation team competing at nationals in addition to many FFA August 2015, studying Broadcasting and Digital Media in the College of teams that have placed at the state level. She is a 2005 graduate from Journalism and Mass Media with a minor in Business and Economics. During her time at UI she reported and produced for Inside the Vandals, WSU (Go Cougs!) and currently lives in Pomeroy with her husband JD a student-run sports program. She was also a host and reporter for and their two boys, Jack and Ladd. “Mostly Moscow News” and interned for Idaho Public Radio. Jacobsen Jeff Rathbun—Meez Consulting and Hospitality was also heavily involved in her sorority Kappa Kappa Gamma where Jeff Rathbun discovered his love of food at an early age, milking she served on the executive board all four years. She also served as cows and tending to livestock at his mother’s family farm in Montana, President of the University of Idaho’s Panhellenic Association, the and learning to make breads, freezer jams and sausage with his largest women’s organization on campus. On top of that, she was also grandmother in Moscow, Idaho. His childhood memories were centered University of Idaho’s Homecoming Queen in 2014. around food, and hospitality was a way of life in the Rathbun family. All who entered the family home were welcomed and fed. When he Don’t Miss Cooking Demos from began dishwashing at Biscuitroot Park restaurant during his freshman these Professional Chefs! year of high school, he never imagined that his life would take him on a bit of an unconventional course, apprenticing and working with chefs Chef Jamie Callison—Executive Chef in the Washington throughout the Pacific Northwest. With almost 30 years of hands-on State University School of Hospitality Business experience, Rathbun has opened 23 restaurants, many from concept Management to design to menu creation, including Chihuly Garden and Glass at the Jamie Callison became executive chef in the Washington Space Needle and Foundry Kitchen + Cocktails in Pullman. Returning State University School of Hospitality Business Management in to his Palouse roots in 2016, Rathbun started Meez Consulting and 2006. He oversees the HBM student-run catering events, and Hospitality, mentoring local restaurant talent and carrying on the creates and implements new menu concepts and recipes. He’s family tradition of creating a sense of community through food.
Cook-off Celebrity Judges
Jack Thompson—Former WSU Coug and NFL Player Jack “The Throwin Samoan” Thompson played quarterback for the Cougs from 1975-78, where he set numerous WSU, PAC-10, and NCAA passing records. He is one of only two players to have his number (14) retired by the football program. Thompson went 3rd overall in the 1979 NFL draft to the Cincinnati Bengals and later played for the Tampa Bay Buccaneers. Thompson has always stayed loyal to the Washington State University and the Cougar Nation, and often considers Pullman his second home. He now resides in Seattle, working as a Business Development Partner at Cherry Creek Mortgage.
The Cooking Demo Stage, sponsored by PNW Co-op Specialty Foods and the Moscow Food Co-op, is an attraction designed to help people learn more about lentils and ways to use them in their own kitchen.
Saturday, August 19 watch as three professional chefs give live demonstrations of how to cook their favorite lentil recipes. They’ll give you the step-by-step instructions and you can take your knowledge home to re-create these fun dishes! The demos start at 12:00pm with Executive Chef Jamie Callison, followed by Robin Leventhal at 1:00pm, and Sous Chef Brittley Barrett at 2:00pm. After the cooking demos stick around for the 23rd Annual Legendary Lentil Cook-off. Watch as the top five finalists present their recipes to a panel of celebrity judges. One finalist will be crowned the 2017 Legendary Lentil Cook-off winner, complete with a chef’s hat and giant check! also an HBM instructor and co-leads summer institutes for the National Restaurant Association. Callison builds relationships with local farmers and the WSU organic program to ensure the availability of local, sustainable products for university guests. He also coordinates the WSU food and wine program at the Apicius International School of Hospitality in Florence, Italy. Callison is the author of “The Crimson Spoon: Plating Regional Cuisine on the Palouse” cookbook, which features signature recipes and WSU products. Chef Robin Leventhal—Top Chef Cheftestant, Culinary Arts Instructor, Artist & Auctioneer Before becoming a chef, Robin Leventhal was an artist. But it quickly became clear she had a passion for food. She formerly owned and operated “Crave” a popular Seattle bistro serving up contemporary comfort cood on Capitol Hill. In 1999 she had a life-altering experience representing Seattle on the sixth season of Bravo TV’s “Top Chef,” where she finished fifth. She has since found an ideal balance in her life making art, teaching at Wine Country Culinary Institute in Walla Walla and catering. She keeps her knives sharp in kitchens for causes like “Fred Hutchinson Cancer Research Center” and “Bristol Bay.” Passionate about the future health of our food systems, she sits on the Seattle Slow Food Advisory Board, where they focus on raising community awareness and best practice methods. Sous Chef Brittley Barrett—Sous Chef with Washington State University Hospitality Catering Service Brittley Barrett grew up in the culinary world, working in her grandmother's restaurant and food truck in downtown Seattle and at local festivals. Given her passion for food, it came as no surprise when she enrolled at Washington State University to pursue a degree in hospitality business management. For the past three years, Barrett has worked with Executive Chef Jamie Callison at WSU Hospitality Catering Services, moving up from prep cook to sous chef, and joining the team for many VIP events. Barrett will graduate December 2017 from WSU, with a major in hospitality business management and a minor in human resources management.