Flavor, Quality and American Menus 2018Napa Valley, CA
2018 Flavor, Quality & American Menus Program Summary
The 2018 program schedule included:
exciting and interactive opening Market Basket exercise, where attendees
were divided into four teams to each develop an innovative pop-up concept that
would resonate particularly well with diners in specific regions of the
United States and that featured delicious new menu ideas using sponsor
products. Given the importance of moving away from the foodservice and restaurant
industry’s current reliance on single-use plastics (straws, lids,
utensils, etc.), teams took the bonus challenge of sustainable packaging
to new heights, with strategies from avocado shell bowls and Napa cabbage
wraps to rosemary toothpicks.
from analysis offered by the University of California, Davis about the
major potential disruptors that could affect the food system in the 21st
century—from trade policy, antibiotic resistance, and invasive pests and
diseases to food system informatics like blockchain, acquisitions and
plant-based alternatives, and the biotechnology/biology revolution that is
shaping our understanding of everything from plant sciences to the soil
and gut microbiomes.
demonstrations highlighting four distinct regional American cuisines, and
presentations and panel discussions focused on topics including: consumer
insights about the menu economics of higher-quality produce, overcoming
supply chain constraints to boost diversity and seasonality (deliciously),
regenerative agriculture (what it is and why you should care), case
studies in supply chain innovation and vertical integration, and the role
of technology in shaping the future of farming.
- A field
trip throughout Sonoma County that included farm tours and select tastings
at Mulas Dairy, Sunrise Eggs, and McEvoy Ranch.
Attendees at the 2018 retreat included: 38 volume foodservice operators
from chain restaurants, contract foodservice companies, retail prepared foods
divisions, and colleges and universities; 26 presenters including guest chefs
from San Francisco, CA; Columbus, OH; Nashville, TN; and Princeton, NJ; and
sponsor representatives from the 16 companies and organizations that supported
FQAM 2019 will be held on September 10 - 12 at The Culinary Institute of America at Copia.