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.