Flavor, Quality and American Menus

Napa Valley, CA

2017 Flavor, Quality & American Menus Program Summary

FQAM 2017 was held August 22-24 at The Culinary Institute of America’s California Campus. The 2017 program schedule included:
  • The exciting and interactive opening Market Basket exercise, where attendees were divided into four teams to each develop an innovative street food concept and new menu ideas using sponsor products, including a signature dish that would perform especially well in driving engagement with customers through social media.
  • Culinary demonstrations highlighting four different regional American cuisines, and presentations and panel discussions focused on topics including: consumer perceptions and awareness of climate change, and the ways the foodservice industry impacts and is impacted by climate change; menu opportunities around biodiversity and regional food systems; climate-smart agriculture and soil health specifically; a growing coalition of carbon-neutral restaurants; insights into generational and demographic shifts that are giving new meaning to the concepts of “healthy” and “ethnic” food, which are increasingly about functional foods and menus without borders, respectively; and new research and programs from the University of California, Davis related to drought and water scarcity, food insecurity, technology-enabled farming techniques, and other innovative, interdisciplinary approaches to building sustainable food systems.
  • A field trip throughout Sonoma County that included: an overview of the area’s agricultural landscape and the challenges and opportunities the county faces amid shifting policies and demographic changes; a tour and tasting at Vella Cheese company as well as a demonstration of traditional cheesemaking by hand; a comparative tasting of heirloom tomatoes, stone fruits, and melons at Green String Farm, along with a tour hosted by Bob Cannard, famous for supplying Alice Waters and her restaurant, Chez Panisse; a tour, hops demonstration, and guided beer tasting at Carneros Brewing Company.

Attendees at the 2017 retreat included: 32 volume foodservice operators from chain restaurants, contract foodservice companies, hotels and resorts, and colleges and universities; 23 presenters including guest chefs from Detroit, MI, Seattle, WA, Boulder, CO, and Miami, FL; and sponsor representatives from the 17 companies and organizations that supported the event.

Presentations are password-protected below for FQAM attendees only. Forgot your password? Contact us, and we'll resend it to you.

Photos

Presentations

Past Conferences

Flavor, Quality and American Menus 2016

Flavor, Quality and American Menus 2015

Flavor, Quality and American Menus 2014

Sponsors

Gold

  • BW_logo
  • Chobani logo
  • NPB_Logo.jpg

Bronze

  • dole-logo
  • Mushroom_Logo.jpg
  • National Turkey Federation_Logo
  • logo-norpac
  • Sask Mustard
  • SupHerbFarms_logo.jpg

Supporting

  • logo-manns
  • logo-ncga
  • Petes_Living_Greens_logo.jpg
  • logo-vidalia-onion
  • Wonderful Citrus Logo
  • Wonderful Pistachios and Almonds_logo
  • logo-pom

Research Partner

  • Datassential
For information about sponsorship opportunities, please contact:

Shara Orem

Director – Sponsorship Planning and Outreach, Strategic Initiatives and Advancement

(707) 967-2439

shara.orem@culinary.edu