CNJIFT Dinner Meetings

CNJ IFT HOLIDAY DINNER MEETING
Thursday, December 7, 2017
Networking 5:00 pm | Speaker Presentation 6:00 pm  | Dinner 7:00 pm

Date:          Thursday, December 7, 2017
Title:          The Magic of Fermentation: Kombucha, the Eleixir of Life
Speaker:   Olga Sorzano  – Baba’s Brew
Venue:      Pines Manor, 2085 NJ-27, Edison, NJ 08817 – Directions                             


Kombucha, the beverage that the ancient Chinese called the “immortal health elixir,” has a rich history of providing health benefits to those who drink it. Made from sweetened tea that has been fermented with bacteria and yeast, kombucha has become a force in the health food market in recent years as a delicious, sparkling, probiotic beverage. Join us on December 7 and learn about the benefits of fermented foods and the centuries-old secret of making kombucha. You’ll also have an opportunity to taste this beverage.

Ms. Olga Sorzano is Owner of Baba’s Brew located in Phoenixville, Pennsylvania. She tells the story that Kombucha was probably one of the first words she learned from her great-grandmother “Baba” as a child growing up in Russia.  As far back as she can remember, Baba always had a thick glass jar tucked away in the top corner of the pantry. Ms. Sorzano grew up drinking Baba’s kombucha on a regular basis until she arrived in the U.S. in 2000. A few years later, when expecting her first child, she began to have cravings for that taste of home. Ms. Sorzano then realized she needed to get back to her roots and started brewing kombucha.  In 2015, she decided to brew her Old World recipe for others to enjoy by starting Chester County, Pennsylvania’s first kombucha brewery, Baba’s Brew.


Fee:
$60 – IFT Members before 12:00 noon 12/1/17
$65 – IFT Nonmembers & Members after 12:00 noon 12/1/17
$30 – Students, Unemployed & Retired Members before 12:00 noon 12/1/17
$40 – Students, Unemployed & Retired Members after 12:00 noon 12/1/17

 

 


BUFFET MENU

Appetizers

Fresh Mozzarella Cheese with Tomatoes and Basil
Grilled Marinated Vegetables
Seasonal Fresh Fruit Platter

SALADS

Baby Spinach Salad: with Sliced Portobello Mushrooms, Roasted Red Peppers and Lemon Thyme Vinaigrette
Pines Manor Salad: Mixed Greens, Cucumbers, Tomatoes, and Croutons with Thyme Vinaigrette

ENTREES

Penne in a Pink Vodka Sauce with fresh basil and shaved parmigiano cheese
Roasted Breast of Chicken with artichokes, roasted tomatoes, prosciutto and mozzarella cheese and white wine
Sliced Sirloin Steak over caramelized onions with Chef’s Au Jus
Grilled Medallions of Salmon with Mano-Papaya Salsa

Fresh Seasonal Vegetables

Rosemary Yukon Gold Potatoes

DESSERT Mini Assorted Pastries

BEVERAGES: Unlimited Soda, Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas