THE MARCH 7-9 FLAVORSUMMIT 2018 The Art of Flavor in the World of NAPA VALLEY High-Volume, High-Quality Dining #CIAFS THE FLAVOR SUMMIT March 7-9, 2018 PREMIUM GOLD SPONSORS B&W Quality Growers Smithfi eld Foods Steelite International America Verlasso, Harmoniously Raised Fish BRONZE Arc Cardinal Barilla America Health-Ade Libbey Foodservice MARS Foodservices Royal Dutch Veal Sterling Caviar SupHerb Farms Wholesome Sweeteners The Wonderful Company COPPER Bigelow Specialty & Novus Full Leaf Teas Gardein/Udi’s illy caffè North America Minor’s Rodney Strong Vineyards ULVAC Copyright © 2018 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 7 ........................................................................................................................... 22 REGISTRATION & REFRESHMENTS ....................................................................................................................... 23 CULINARY DEMONSTRATION RECIPES................................................................................................................. 27 OPENING RECEPTION AND TASTING .................................................................................................................... 30 TH THURSDAY, MARCH 8 ............................................................................................................................... 44 NAPA VALLEY BREAKFAST ................................................................................................................................. 45 CULINARY DEMONSTRATION RECIPES................................................................................................................. 58 NETWORKING BREAK .......................................................................................................................................... 62 WALK-AROUND SPONSOR EXCHANGE LUNCH .................................................................................................... 65 CULINARY DEMONSTRATION RECIPES................................................................................................................. 88 NETWORKING BREAK .......................................................................................................................................... 91 CULINARY DEMONSTRATION RECIPES................................................................................................................. 95 RECEPTION ........................................................................................................................................................ 100 TH FRIDAY, MARCH 9 .................................................................................................................................... 117 NAPA VALLEY BREAKFAST ............................................................................................................................... 118 NETWORKING BREAK ........................................................................................................................................ 133 CULINARY DEMONSTRATION RECIPES............................................................................................................... 135 FAMILY STYLE LUNCH ...................................................................................................................................... 138 CULINARY DEMONSTRATION RECIPES............................................................................................................... 149 CLOSING RECEPTION ......................................................................................................................................... 158 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 Flavor Summit, now in its 12th 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 2018 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: Inspirational ways to remain focused, creative, and inspired under pressure Volume fine dining: inventing the next great flavor experience Flavors in context: trends in the savory and the pastry kitchens, including developing desserts with a consultant, scaling up artisanal bread recipes, making use of acidity as a flavor, farm-to-table Louisiana style, and family-style dishes A deep-dive into plant-forward menus, including origin, trends, and culinary ideas, and creative vegetable-forward dishes for catering Development in aquaculture and urban farming Trends in restaurant technology and restaurant design Spirits and wines: trends in drinkable pleasures, including upgrading wine-by-the-glass offerings and understanding botanicals in cocktails Flavor Summit 1 THE CULINARY INSTITUTE OF AMERICA® MARCH 2018 JOIN THE CONVERSATION ONLINE AT #CIAFS PROGRAM SCHEDULE The Flavor Summit is being held for the first time at the CIA’s newest campus, The Culinary Institute of America at Copia, 500 1st Street in Napa, CA. Unless otherwise indicated, all sessions take place in the Copia Theater (1st Floor). Wednesday, March 7 3:30 PM Registration & Refreshments Atrium (1st Floor) 4 PM Welcome and Introductions Speaker: Greg Drescher (CIA) 4:15 PM Keynote The Relentless Pursuit of Excellence: How to Remain Focused, Creative, and Inspired Under Pressure Introduction: Anne E. McBride (CIA) Presenter: Philip Tessier ’99 (Chef and Silver Bocuse Winner, Napa, CA) 4:45 PM General Session Big Groups, Small Details: Striking the Ever-Elusive Balance Introduction: Anne E. McBride (CIA) Presenter: Tad Wilkes (Hotel F&B, Troy, MI) 5:15 PM General Session/Demonstration Between Tradition and Innovation: Artisanal Bread Programs at Scale Moderator: Anne E. McBride (CIA) Presenter: Jim Lahey (Sullivan Street Bakery, New York, NY) 6 PM Opening Reception and Tasting The Great Flavor Experience Olive Terrace West Sponsored by B&W Quality Growers, Smithfield Foods & Verlasso, Harmoniously Raised Fish With book signing by Philip Tessier ‘99 (Chasing Bocuse: America's Journey to the Culinary World Stage) and Jim Lahey (The Sullivan Street Bakery Cookbook) Books will be available for purchase during the reception. 7 PM Reception Concludes, Program Ends for the Evening Participants on their own for dinner to enjoy Napa Valley’s great restaurants. Flavor Summit 2 THE CULINARY INSTITUTE OF AMERICA® MARCH 2018 JOIN THE CONVERSATION ONLINE AT #CIAFS Thursday, March 8 8 AM The CIA Copia Gardens: An Incubator of Culinary Inspiration Presenter: Jon Brzycki (CIA) Participants should park in the Copia parking lot or walk from their hotel and make their way to the Copia Gardens directly in front of the CIA at Copia. Afterward, we will all proceed to the atrium at the CIA at Copia to enjoy breakfast. 8:45 AM Napa Valley Breakfast Atrium (1st Floor) Sponsored by SupHerb Farms 9 AM General Session/Demonstration The Breakfast Boom Goes Global Introduction: Chip Morgan (Smithfield Foods, Kansas City, MO) Presenter: Ina Pinkney (The Breakfast