Some pork swag for attendees.
I love blogging here at Pork, Knife & Spoon. I get to write about tasty topics like bacon, BBQ, and holiday traditions and create recipes for porky fare including BBQ spare ribs, pork tenderloin, and bacon ice cream. I chat with chefs and cookbook authors and get to host contests (for bacon!) and give away great prizes like a children’s cooking set. Best of all, I get to talk pork with all of you here and on Twitter at @PorkandKnife.
Hanging out with my fellow fabulous Pork Board gals.
Recently I had a special opportunity: The Pork Board hosted several of us at the 34th International Association of Culinary Professionals’s (IACP) annual meeting, where culinary icons including Jaques Pepin and Amanda Hesser and working people come together to share, learn, and be inspired. This year’s meeting took place in New York City, and as such, the organizers chose The Fashion of Food as the theme. Shoes and food? I’m there.
Our session: “Marketers and Bloggers: How to Create Rewarding Alliances.”
There were over 75 sessions on topics ranging from food trends and craft beer to how to pitch editors and write compelling recipes. I was a speaker on a panel entitled, “Marketers and Bloggers: How to Create Rewarding Alliances.” My distinguished co-panelists included Cathy Lee Frederickson of The Pork Board (@allaboutpork on Twitter), Casey Benedict of Kitchen Play, Janet Helm of Nutrition Unplugged, Jenn Sutherland of Edelman Public Relations, Katie Goodman of the blog Good Life Eats, and Heather Travis, head of public relations at Canadian Beef. We were able to help scores of marketers and bloggers by sharing our stories of success and answering their many questions. Perhaps the primary theme of our session was for marketers and bloggers to cultivate long-term, mutually beneficial relationships, like I have here with the Pork Board. It was a gratifying and rewarding experience.
As for the rest of the conference, here are a few nuggets I gleaned about food and fashion:
- Kale is currently the most fashionable vegetable out there. I believe I heard it mentioned in six different panels. One speaker even quipped, “I wonder when Kale, the Book is coming out?”
- Some foods, including petite macarons are no longer the super models of desserts. Pie tried valiantly to take macaron’s spot, but the humble confection couldn’t pull it off. French cannelles are getting a lot of press among the fashionistas of food but still haven’t caught the public’s imagination.
- People are increasingly seeking novel vegetarian and vegan options. Notice to restauranteurs and chefs: grilled portobello sandwiches and veggie lasagna aren’t cutting it anymore.
- Unlike the waistlines of runway models, dietary restrictions continue to grow. Food distributors and chefs who can provide delicious alternatives to people with allergies will not only benefit financially but will also gain the loyalty of shoppers and diners.
- Cupcakes haven’t died yet. But there’s hope.
- Freelance food writing unfortunately remains an over-saturated, under-paid field. (Ruth Reichl confirmed this.)
- Depending on where you live, Ramen noodles may be painfully hip, passe, or non-existent.
- Everyone still loves bacon.
- New York Times food writer, Kim Severson, is the Ellen Degeneres of the culinary world and should have her own TV show.
As another example of our working well together, The Pork Board asked me to create a recipe for the IACP which I’m sharing here. These Espresso-Maple Pulled Pork Breakfast Burritos are spicy, salty, earthy, sweet, sticky, tangy, and chewy. Eat them for breakfast. Or lunch. Or dinner. Because pulled pork tastes great any time of day.
Espresso-Maple Pulled Pork and Egg Breakfast Burritos
Makes 10 burritos
Prep time: 10 minutes
Cook time: 6 to 7 hours
1 (3- 3 1/2 pound) boneless pork butt (shoulder) or sirloin roast
1 1/2 tablespoons ground espresso (or very dark roast coffee)
1 tablespoon light brown sugar
1/2 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
Espresso-Maple Barbecue Sauce:
2/3 cup apple cider vinegar
1/2 cup ketchup
1/2 cup pure maple syrup
1/3 cup brewed espresso (or very dark roast coffee)
2 tablespoons hot sauce
2 tablespoons stone ground mustard
1/2 teaspoon salt
1 teaspoon olive oil
10 large eggs
A couple of pinches of salt and black pepper
10 (8-inch) flour tortillas
1 cup regular or low-fat grated cheddar or mixed Mexican cheese
Add the rub ingredients to a small bowl and stir until well blended. Rub the mixture over all sides of the meat pressing it to adhere. Refrigerate at least 2 hours and preferably overnight. Remove from refrigerator 20 minutes before cooking.
Preheat oven to 250 degrees F. Place meat, fat side up, on the rack of a shallow roasting pan. Cook uncovered 2 hours. Raise oven temperature to 300 degrees F. Cover meat with tinfoil and cook 4 to 5 hours, or until the internal temperature reaches 170 degrees and meat is very tender. Transfer the meat to a cutting board, tent with tinfoil, and let rest for 20 minutes.
In a small pot over medium-high heat, add barbecue sauce ingredients. Bring to a boil; lower heat and simmer 10 minutes, stirring occasionally, until thickened. Pour sauce in a wide, shallow dish large enough to hold the meat.
Uncover the meat, and using two forks, shred into bite-size pieces. Transfer shredded meat to the dish with the barbecue sauce and toss to coat completely.
Place flour tortillas on a baking sheet and warm in the oven for 10 minutes at 400 degrees.
To make the eggs, warm olive oil in a large non-stick skillet over medium-high heat. Whisk eggs with salt and black pepper and pour into the skillet. Cook, stirring occasionally, for 3 to 4 minutes or until soft and fluffy, but no longer runny.
To assemble a burrito, place a warm tortilla on a plate. Sprinkle with 1 tablespoon cheese, top with 3/4 -1 cup of bbq pulled pork, a spoonful of eggs, then an additional 1 tablespoon cheese. Roll up and serve hot. If making ahead, place on a baking sheet and keep in a warm (200 degrees F) oven until ready to serve.