Flavor, Quality and American Menus Napa Valley, CA
2015 Flavor, Quality & American Menus Program Summary
The 2015 program schedule included:
- culinary demonstrations highlighting four different regional American cuisines; presentations and panel discussions focused on market trends and the varying demands of the “conscious consumer,” values-based decision-making among both farmers and foodservice professionals, innovative agricultural practices, trust and transparency throughout the supply chain, and other issues affecting food production; the ever-growing emphasis on world cuisines;
- a Friday field trip to the CIA Farm in St. Helena, the St. Helena Farmers’ Market, the UC Davis Research Vineyard at Oakville Station, and the Clif Family Farm, including a closing reception featuring Clif Family wines and tastings from their Bruschetteria food truck;
- and the exciting and interactive Saturday Market Basket exercise, where attendees were divided into five teams to each develop a food truck concept and new menu ideas using sponsor products, including a star dish addressing an assigned dietary restriction.
Attendees at the 2015 retreat included: 47 volume foodservice operators from chain restaurants, contract foodservice companies, and colleges and universities; 26 presenters including guest chefs from Atlanta, GA, Bloomington, IL, La Conner, WA, Los Angeles and San Francisco, CA, Tulsa, OK, and Wawa, PA; and sponsor representatives from the 19 companies and organizations who supported the event.