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Ciafs the Greystone THE GREYSTONE MARCH 8-10 FLAVORSUMMIT 2017 The Art of Flavor in the World of NAPA VALLEY High-Volume, High-Quality Dining #CIAFS THE GREYSTONE FLAVORSUMMIT March 8-10, 2017 PREMIUM GOLD SPONSORS B&W Quality Growers Steelite International America GOLD Smithfield Foods BRONZE Barilla America Chobani Health-Ade Kikkoman Sales USA Libbey Foodservice The Mushroom Council Richard Ginori 1735 Royal Dutch Veal SupHerb Farms Verlasso, Harmoniously Raised Fish Wonderful Citrus / Wonderful Pistachios & Almonds / POM Wonderful COPPER American Lamb Board / Superior Farms Bigelow Specialty & Novus Full Leaf Teas illy caffè North America Les Trois Petits Cochons Mercer Culinary Northern Canola Growers - USA The Perfect Purée of Napa Valley Rodney Strong Vineyards Taylor Shellfish Farms Copyright © 2017 The Culinary Institute of America All Rights Reserved This course guide was developed using the resources of The Culinary Institute of America. This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. TABLE OF CONTENTS PROGRAM OVERVIEW........................................................................................................................................... 1 PROGRAM SCHEDULE ........................................................................................................................................... 2 ADVISORY COUNCIL MEMBERS ......................................................................................................................... 7 SOCIAL MEDIA INFORMATION ........................................................................................................................... 8 PRESENTER BIOGRAPHIES .................................................................................................................................. 9 SPONSOR COMPANY BIOGRAPHIES................................................................................................................ 18 TH WEDNESDAY, MARCH 8 ................................................................................................................................... 23 REGISTRATION & REFRESHMENTS ........................................................................................................................... 24 CULINARY DEMONSTRATION RECIPES..................................................................................................................... 30 OPENING RECEPTION AND TASTING: THE GREAT FLAVOR EXPERIENCE ................................................................. 32 TH THURSDAY, MARCH 9 ....................................................................................................................................... 52 NAPA VALLEY BREAKFAST ..................................................................................................................................... 53 CULINARY DEMONSTRATION RECIPES..................................................................................................................... 61 NETWORKING BREAK .............................................................................................................................................. 68 CULINARY DEMONSTRATION RECIPES..................................................................................................................... 70 WALK-AROUND SPONSOR EXCHANGE LUNCH ........................................................................................................ 74 CULINARY DEMONSTRATION RECIPES................................................................................................................... 102 NETWORKING BREAK ............................................................................................................................................ 104 CULINARY DEMONSTRATION RECIPES................................................................................................................... 106 RECEPTION ............................................................................................................................................................ 111 TH FRIDAY, MARCH 10 ......................................................................................................................................... 123 NAPA VALLEY BREAKFAST ................................................................................................................................... 124 CULINARY DEMONSTRATION RECIPES................................................................................................................... 137 STUDENT NETWORKING BREAK ............................................................................................................................ 140 FAMILY STYLE LUNCH .......................................................................................................................................... 144 CULINARY DEMONSTRATION RECIPES................................................................................................................... 159 CLOSING RECEPTION ............................................................................................................................................. 165 RECIPE INDEX ...................................................................................................................................................... 175 PROGRAM OVERVIEW Throughout quality-focused, volume foodservice, American menus and the American dining experience are undergoing a revolution in flavor. As never before, diners are expressing an interest in freshness, world cuisines and authenticity, flavor experimentation, and new menu formats and dining concepts. The Greystone Flavor Summit, now in its 11th edition, brings together each year a select group of top food and beverage directors, corporate and executive chefs, and other experts in American foodservice to explore, discuss, and taste their way through a stimulating, critical set of hospitality and related kitchen and dining management issues. AUDIENCE The 2017 invitational leadership retreat welcomes as its core audience 35 to 40 talented individuals drawn from the following sectors: Hotels, Resorts, Casinos, and Cruise Lines—corporate chefs, corporate food and beverage directors, and corporate vice presidents, as well as food and beverage directors and executive chefs from some of our country’s largest, most significant properties Chain/Multi-Unit Restaurants—vice presidents of food and beverage, corporate chefs, and R&D chefs in the mid and upper tiers of this sector Non-Commercial Volume Foodservice—vice presidents of food and beverage, corporate chefs, and senior-level R&D chefs PROGRAM THEMES Thematically, Flavor Summit sessions and seminars will explore the following topics, highlighting menu R& D, product selection and purchasing, innovation in kitchen and dining operations, beverage management, and marketing to provide the audience with state-of-the art business strategies and inspiration: Using design thinking to approach problems and motivate staff with a new perspective Designing sustainable kitchens and dishes Volume fine dining: inventing the next great flavor experience and setting Flavors in context: trends in the savory and the pastry kitchens, including reviving classic French desserts Spirits and wines: trends in drinkable pleasures, including innovative wine and cheese pairings and tiki bars What investment trends can tell us about the future of the hospitality world Boosting your social media impact Recruiting and retaining talent Greystone Flavor Summit 1 THE CULINARY INSTITUTE OF AMERICA® MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS PROGRAM SCHEDULE Unless otherwise indicated, all sessions take place in the Ecolab Theater (1st Floor). Wednesday, March 8 3:30 PM Registration & Refreshments Atrium (1st Floor) 4 PM Welcome and Introductions Speaker: Greg Drescher (CIA) 4:15 PM General Session Design Thinking for the Hospitality World Introduction: Anne E. McBride (CIA) Presenter: Meija Jacobs (IDEO, San Francisco, CA) 5 PM General Session Setting up a Garden for your F&B Operation Introduction: Anne E. McBride (CIA) Presenter: Sara Gasbarra (Verdura Garden Design, Chicago, IL) 5:30 PM General Session/Cocktail Demonstration Equal-Part Cocktails: Simplify Your Bar Menu Introduction: Anne E. McBride (CIA) Presenter: Michael Kim Wolf (CIA) 6 PM Opening Reception and Tasting The Great Flavor Experience Wine Spectator Greystone Restaurant Terrace Sponsored by B&W Quality Growers & Smithfield Foods 7 PM Reception Concludes, Program Ends for the Evening Participants on their own for dinner to enjoy Napa Valley’s great restaurants. Greystone Flavor Summit 2 THE CULINARY INSTITUTE OF AMERICA® MARCH 2017 JOIN THE CONVERSATION ONLINE AT #CIAFS Thursday, March 9 8 AM Visit to the CIA Student Farm at Charles Krug Winery Charles Krug Winery, 2800 Main Street, St. Helena, CA Presenter: Matt Gunn (CIA) Participants should go to the Charles Krug Winery in their own vehicles for this farm-to- table session, after which we will all proceed to the CIA at Greystone to enjoy breakfast. In case of rain, the farm visit will be canceled and the program will begin with breakfast at 8:45 a.m. 8:45 AM Napa Valley Breakfast rd Teaching Kitchen (3 Floor) Sponsored by Chobani 9:15 AM General Session/Demonstration and Tasting Next-Generation Donuts: From Trends to Techniques
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