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Flavor, Quality and American Menus

Napa Valley, CA

Flavor, Quality & American Menus Program Summary

The 2019 program schedule included:

  • The exciting, hands-on Market Basket exercise, in which attendees were divided into four teams to develop creative menu concepts that address some of the fundamental challenges and tradeoffs of the ever-growing demand for convenience. They enjoyed an opening reception featuring dishes designed to optimize for portability, delivery, and all manner of to-go eating—trends whose popularity shows no signs of slowing down.
  • A wide range of presentations at the intersection of flavor, quality, and American menus: the fundamentals of sensory science and the possibilities of sensory design; the tradeoffs consumer are willing to make in the name of convenience, and how those relate to menu strategies and ingredient quality; the drivers and barriers for increasing produce consumption on menus nationwide; insights about new directions for retail prepared foods; and the role of technology and cutting-edge innovation in advancing the agriculture industry, especially as farmers work to adapt to and anticipate new challenges associated with a changing climate.
  • An interactive tasting exercise and culinary demonstrations from three leading chefs around the importance and potential of farmer relationships, seasonality, and plant-forward menus.
  • Inspiration from the immersive field trip, during which attendees had the chance to learn by seeing, tasting, and smelling while touring Bi-Rite Market’s farm in Sonoma, including a hands-on harvesting activity, and Sonoma Mountain Herefords and Kunde Family Winery, including learnings about its Hereford cattle operations and wine production.
Attendees at the 2019 retreat included: over 40 volume foodservice operators from chain restaurants, contract foodservice companies, retail prepared foods divisions, and colleges and universities; 22 presenters; and sponsor representatives from the 16 companies and organizations that supported the event.

Presentations

Past Conferences

Flavor, Quality and American Menus 2018

Flavor, Quality and American Menus 2017

Flavor, Quality and American Menus 2016

Flavor, Quality and American Menus 2015

Flavor, Quality and American Menus 2014

Sponsors

PREMIUM GOLD

  • Alaska Seafood

Gold

  • NPB_Logo.jpg

SILVER

  • Oatly

Bronze

  • California-Beef-Council-Logo.jpg
  • Natureripe Logo
  • logo-bean
  • SupHerbFarms_logo.jpg

Supporting

  • AquaBounty
  • AvocadosfromCA_logo1.jpg
  • McCain
  • Mushroom_Logo.jpg
  • logo-ncga
  • Perfect Purée of Napa Valley
  • Perricone
  • Ultimate Lattes

Research Partner

  • Datassential

For Sponsorship Opportunities

Shara Orem
Director – Sponsorship Planning and Outreach, Strategic Initiatives and Advancement

707-967-2439

shara.orem@culinary.edu