Eat Wise, Live Well, “Sardinian Longevity DNA and Assets”

Eat Wise, Live Well, “Sardinian Longevity DNA and Assets”

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From: November 27, 2018, 10-00 AM
Till: November 29, 2018, 10-30 PM
At-Sunrice Global Chef Academy, 28 Tai Seng Street, Level 5 Singapore 534106
Phone: +65 9113 3700
Visit Website   |   RSVP by Email

The Sardinian Secret to Longevity

In the early 2000s, demographer and physician Dr. Giovanni Pes found remarkably low mortality rates and high life expectancies among several villages in central Sardinia. He marked each settlement onto a map, eventually creating a cluster of blue marks.

He labeled the region a blue zone, a term now used to refer to any area with extraordinarily long-living populations. Five have been identified, including Nicoya, Costa Rica, and Ikaria, Greece.

To find out why this is the case, Pes initially analyzed the population's gene pool. He had subscribed to the idea that geographical isolation may have resulted in genetic variants that favor longevity to be kept among locals.

Find out secrets from the Sardinians themselves, at our upcoming Culinary Wellbeing Conference.

Registration: 8:15am - 8:50am
Eat Wise, Live Well Conference: 9:00am - 12:15pm
Panel Session: 11:15am - 12:15pm
Wellness Gourmet Lunch: 12:15pm - 1:30pm
(includes a Mamoiada Folk Group Performance)
Masterclasses: 2:00pm - 4:00pm


Masterclass 1: Sardinian Longevity

Chef Franco Fenu

Chef Franco Fenu, one of the best chefs in Sardinia. He worked in Costa Smeralda Sardinia, Saint Martin Caribbean Island, Crans Montana Switzerland, La Thuile Italy. In 2000, he opened his restaurant Ciusa in Nuoro, Barbagia. He has great experience in high standard Sardinian cuisine, both traditional and innovative, and an enduring passion for cooking. He is also an expert in Sardinian wines and oils.

Dish 1: Pane frattau Ogliastra-style (Carasau bread softened by soaking in water, used as a Sardinian pasta with tomato sauce, cheese and egg)
Dish 2: Goat's ricotta with arbutus honey


Masterclass 2: East Meets West Fermentation / Good and Bad Bacteria


Professor Patricia Conway, MSc, PhD, MASM

A Visiting Professor at Nanyang Technological University in the School of Chemical and Biomedical Engineering, an Adjunct Professor at the University of New South Wales in the School of Biological, Earth and Environmental Sciences and Chief Scientist for ProBiOz Pty Ltd. She is a gastrointestinal microbiologist who has worked in industry and university in a number of countries both in basic research and product development targeting health and well-being by manipulating the microbes that we harbour in our bodies. Her research interests focus on developing novel foods that promote health and well-being.

Chef Christian Bruhns, Chief Operating Officer in At-Sunrice GlobalChef Academy

Christian has a culinary industry career spanning 32 years, five continents and experience in both Michelin starred restaurants and five-star hotels. Former Executive Chef and Assistant Vice President of Food Production at dnata Singapore, Executive Chef at the Hong Kong Jockey Club, Hilton International Beijing, Petaling Jaya, Hainan and Shanghai, The St. Regis Singapore

Dish: Kimchi vs Sauerkraut

Masterclass 3: Blue Zone Elixirs

by Sardinian expert Mr. Giuseppe Izzo & Mr. Martin Bader

Mr Martin Bader, Faculty Manager in At-Sunrice GlobalChef Academy

Beverage: Melagranada / Uricra Cocktail


Wellness Gourmet Lunch Menu

Appetisers
- Roasted Baby Carrot with Puy Lentil, Feta & Toasted Walnuts
- Tuna Fish Slices with Sardinian Herbs ‘Cipollotti’
- Curd Rice with Mustard & Curry Leaves
- Sweet Potato & Beetroot Chaat

Salad Station
- Fresh Spinach Salad with Champagne Vinaigrette
- Quinoa Tabbouleh Salad
- Octopus Salad with Yuzu & Blood Orange Dressing
- Roma Tomato & Buffalo Mozzarella
- Kimchi, Sauerkraut, Mixed Vegetable pickles

Sardinian Soup Station
- Chickpea soup with Fregola & Wild Fennels

Fish Station
- Roasted Seabass with Artichokes & Condiments

Main Course
- Asparagus with Pecorino Cheese ‘Au Gratin’
- Veal Loin with Salsa Verde
- Masala Turkey Stew in Coconut Turmeric Curry
- Rogan josh; an authentic Kashmiri Lamb Curry Prepared with Yoghurt & Saffron
- Saag Paneer
- Roasted Butternut Squash
- Stuffed Eggplant

Sardinian Cheese Station
- Goats Cream & Ricotta Cheese with Honey & Carasau Bread

Sardinian Gelato Station

Desserts
- Pumpkin Mochi with Red Bean Paste
- Saffron & Almond Financier
- Sardinian Amaretti
- Lemons tarts infused with Pompia Lemon/ Kaffir lime Tarts
- Yoghurt & Fresh Berry Panacotta
- Whole Fresh Fruit baskets – with Mini Bananas, Apples, Plums, Pears, Mini Mandarins


Conference Seminar + Wellness Gourmet Lunch - $98.00
Conference Seminar + Wellness Gourmet Lunch + Masterclass 1 (Sardinian Longevity) - $188.00
Conference Seminar + Wellness Gourmet Lunch + Masterclass 2 (East Meets West Fermentation/Good and Bad Bacteria) - $188.00
Conference Seminar + Wellness Gourmet Lunch + Masterclass 3 (Blue Zone Elixirs) - $188.00



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Location Map for Eat Wise, Live Well, “Sardinian Longevity DNA and Assets”

Sakae Sushi Building

28 Tai Seng Street, Singapore

Lift Lobby 2

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