FALL 2010
Three Days to Think Flavor
By Kathy Hayden
For three days in early August, The 2010 Flavor Experience’s near-300 attendees found innovation and inspiration in the abundance of flavor, from the thought-provoking sessions on flavor trends and strategies to the plenitude of inspiring bites and sips throughout the event.
With the theme of “Think Flavor,” the sixth annual Flavor Experience, presented by BSI Inc., in alliance with Flavor & The Menu magazine, took place at the Hyatt Regency in Newport Beach, Calif., August 2-5, 2010. Attendees included chefs and menu-developers from a diverse sampling of high-volume operations, and industry segments from fast-casual to non-commercial.
Setting the tone of the event was the “Toast to Flavor” opening reception, at which chef and Flavor Experience alum chef Gerry Ludwig served up Serbian pleskavica and pork-fried almonds alongside chef/mixologist Kathy Casey’s Blue Thai Mojito and Clover Club with Raspberry Foam, to name just a couple offerings.
Technomic’s David Henkes kicked off the event’s general session with an overview of business-building flavor trends, centered on the notion that customers are willing to spend more for meals that feature new or unique flavors. NPD’s Nicole Valenti and dietitian Pam Smith discussed the challenges in protecting the flavor integrity of menus amidst nutritional messaging efforts, and strategies for success. MarkeTeam’s Glenn Schmitt and Brad Horner took attendees on a world beverage safari, highlighting trends and observations driving that category. Executive Chef Ross Kamens led the audience through the steps for building a flavor-based business model, using his own Noodles & Company as a working case study.