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Ep. 90: Holiday Cooking Like a Pro with Chef Keith Norman

FAACT's Roundtable

English - October 27, 2021 12:00 - 28 minutes - 19.7 MB - ★★★★★ - 10 ratings
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Previous Episode: Ep. 89: How Technology Can Impact the Management of Food Allergies
Next Episode: Ep. 91: Navigating Parties, Dating, and Friends at College with Food Allergies

In this episode, Executive Chef Keith Norman, with South Point Hotel, Casino, and Spa, helps us get ready for holiday cooking by sharing his recipe about how to brine a turkey, including his own special heart-healthy "mock" brine. Chef Keith is a long-time friend of the food allergy community. He advocates on local television, and he also serves on FAACT's Board of Directors and FAACT's Diversity, Equity, and Inclusion Advisory Board.

To keep you in the know, below are helpful links:

Holiday Tips for Your Kitchen with Chef Keith Norman Food Service and Food Allergies with Chef Keith FDA's Food Safety Tips for the Healthy HolidaysFAACT's Dining Out ResourcesAllergen Awareness: A Chef's Perspective Cookbook, Author Chef Keith NormanSouth Point Hotel, Casino and Spa

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Visit us at www.FoodAllergyAwareness.org and follow us on Facebook, Twitter, Instagram, LinkedIn, Pinterest, and YouTube. Contact us directly via Email.

Sponsored by: ALK

Please note that today's guest was not sponsored by ALK or compensated in any way by the sponsor to participate in this specific podcast.



Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!

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