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(CS) What's in the Dumpling? Dumplings from Around the World

Clay Brunton  (Executive Chef, Beets Hospitality Group)

Location: South Pacific E Culinary Experience

Date: Wednesday, March 11

Time: 4:00pm - 5:00pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!

Track: CS-Culinary

Association: CPCE

Vault Recording: TBD

Audience Level: Intermediate

Dumplings aren't just a trend; they are a tradition! Dumplings are a popular menu addition in any region: they are bite sized, easy to prepare, delicious, and always incredibly popular. During this session Clay will discuss various dumpling options and how they can be served in offsite as well as onsite catering operations. He will demonstrate the preparation and cooking methods of 3 different dumpling styles. Crab Rangoon, Pork and Shrimp Sui Mai and Chicken Empanada. Recipes will be available!

*This session includes a sample (seafood/crab). In order to mitigate food waste, food samples will be served first to those people sitting in the classroom seats. If there are remaining samples, we will distribute to those seated in the theater-style area.

Culinary Experience Stage Sponsored by:

American Lamb Board / Superior Farms

Barilla Foodservice

Chef Rubber

Sterno Products

Tony Chachere's Creole Foods