Flavor, Quality and American Menus 2016Napa Valley, CA
2016 Flavor, Quality & American Menus Program Summary
The 2016 program schedule included:
- Culinary demonstrations highlighting four different regional American cuisines, and presentations and panel discussions focused on topics including: the future of organics; food safety; definitions of sustainability and systems-level solutions to feeding a growing population amid a changing climate; foodservice strategies for meeting the growing demand for seasonal and local ingredients; and insights into the ways that generational and demographic shifts are giving new meaning to the concepts of “healthy” and “ethnic,” which are increasingly about functional foods and menus without borders, respectively.
- A Napa Valley field trip to Round Pond Estate’s olive mill and apiary, and to Charles Krug Winery and the CIA Farm, featuring a farm-to-table picnic lunch and an array of tastings from honey and olive oil to wine and citrus.
- The exciting and interactive Saturday Market Basket exercise, where attendees were divided into five teams to each develop an innovative fast casual concept and new menu ideas using sponsor products, including at least one dish addressing an assigned food waste challenge.
Attendees at the 2016 retreat included: 34 volume foodservice operators from chain restaurants, contract foodservice companies, and colleges and universities; 25 presenters including guest chefs from Napa, CA; Portland, OR; Los Angeles, CA; and Boston, MA; and sponsor representatives from the 20 companies and organizations who supported the event.