The program is in the fine tuning stages and just about ready to go.  Our team has been working hard to ensure a true “Flavor Experience” for every attendee.  No-one will go away unfulfilled.  The program is rife with crucial flavor trends and application information including three original research presentations by the Center for Culinary Development, Technomic, and The Culinary Edge, never before seen in our industry.

Chef Gerry Ludwig will be back with another In the USA Flavor Tour.  This year it’s San Francisco.  And Glenn Schmitt will take us on a fast and furious look at cocktails around the world.

Headliner Guy Fieri, COO of Johnny Garlic’s Inc. and noted celebrity chef of the Food Network’s Diners, Dive-ins, and Dives, and other programs will be our Headliner.  Who wouldn’t be excited to share Guy’s passion and commitment to flavor.  Get ready to learn a lot and laugh a lot.

We’ve added an Official Flavor Experience to our Team…Lori Daniel.  Many of you know Lori already and the rest of you will feel like you’re old friends as soon as you meet her.

The Toolboxes are just about set.  Plan to go home fully loaded with information and ideas that can be put to work at your own company.  There’s something for everyone -  kitchen chefs, liquid chefs, menu marketers, menu product procurers, and supplier partners. As always, our conference will be inter-active.  Your input is important and many of our sessions will include tastings and analysis.

We’ve saved time for you to savor the flavor of our Food & Beverage at meals and fun entertainment times in the evening – and we’ve saved time for you to chill in the beautiful environment of the Loews Coronado Bay Resort & Spas location.

Following is our agenda as of this date.  At this point only a few tweaks are to follow.  Hope we see you there.  To register call Nancy at 888-EVENT29 (383-6829) or click on our registration button while you’re right here on the website.

New Opportunity for Operator Attendees:
To enhance the business benefits of your Flavor Experience, the conference is offering a 30 minute complimentary meeting with registered dietitians from the nationally acclaimed Healthy Dining group, a partnership with the National Restaurant Association, to analyze your menu and discuss next steps and good-for-you flavor ideas for your own business.  If you are interested in an appointment, the schedule will be Monday:  10:00 – 5:00, Tuesday: 4:00 – 6:00, Appointments must be made in advance.  Call Stephen Jones at The Flavor Experience Headquarters 888-EVENT29 (383-6829).  Please confirm your appointment when you register at the Flavor Experience conference desk on-site.  If you miss the advanced sign-up, the conference registration desk can let you know what may be available.  Please bring three copies of your menu with you. 

MONDAY: August 4, 2008
12:00-5:30 pm	Registration - Lobby Atrium
10:00-5:00 pm	Complimentary Menu Analysis – Sovereign Registration necessary – see registration desk
5:30-7:00 pm	San Diego Style Welcome Happy Hour – Bay Terrace Savor the all-San Diego tastes and flavors with old friends and new friends. And don’t miss another spectacular Flavor Experience from Chef Gerry Ludwig, authentic Salvadoran Pupusas
7:00 pm-?	Free evening Enjoy the award-winning sustainable, local, and organic creations of Chef Martin while overlooking the Coronado Bay and San Diego skyline at  the new Mistral restaurant upstairs at the Loews, or visit the San Diego scene on Coronado Island or Downtown.
TUESDAY: August 5, 2008
7:00 am	Registration opens - Lobby Atrium
7:00-8:00 am	Bayside Breakfast - Bay Terrace Get your day off to a smart start with flavor-forward and creative breakfast selections
8:00-8:10 am	General Session Welcome - Commodore Ballroom Sharyn Iler, President, BSI inc. (Managing Partner of The Flavor Experience)
8:10-8:30 am	Creating YOUR Flavor Experience Lori Daniel, Founding Partner, Chief Inspiration Officer, Two Chefs on a Roll Conference Emcee, The Flavor Experience
8:30-9:00 am	Flavor & The Menu Quick Flavor Development Trends Update  Cathy Holley, Publisher/Editor-in-Chief, Flavor & the Menu magazine Kathy Hayden, Managing Editor, Flavor & the Menu magazine
9:00-10:00 am	Purposeful Menu Evolution: A Winning formula to Stem the Tactical Reactions in a Strategic Marketplace Steven Goldstein & Stephen Goldmann, The Culinary Edge Two talented culinary strategists put the puzzle pieces together for making menu decisions from a pro-active stance, utilizing menu assessment and evaluation tools, and taking a simple, strategic approach that supports your brand, your operational platform, and your flavor objectives.  This formula is for food and beverage menu professionals, menu marketers, and supplier partners.  Hands-on Toolbox to implement the strategy will follow in the p.m. Toolbox session.
10:00-10:25 am	Nosh & Network GREEN Break - on the Bay Terrace
10:30-11:30 am	Consumer Insights – Gen Y & Flavor – Original Research Study   Kara Nielsen, Trendologist, Center for Culinary Development Lisa Strick, Exec Director Client Services, Center for Culinary Development (sponsored by Dole Packaged Foods) We always hear about Generation Y’s demanding nature and dependency on tech products for connecting with the world.  But how do these young adults relate to trendy foods when dining out and what flavors and forms are they really craving?  The Center for Culinary Development shares revealing insights from its proprietary research delving into Gen Y and their reactions to flavor-forward menus.  How bold-flavored will they go?  What ethnic cuisine calls out the most?  How do they want their food served?  From CCD’s menu development Culinary Ideation to it’s Kicken’ It™ qualitative research study, they will outline this one-of-a-kind methodology and present findings via quotes, images, video clips and a tasting to bring Gen Y’s flavor likes and dislikes to light to help restaurants develop breakfast, lunch and dinner menus to attract this important target.
11:30-12:30 pm	In the USA...“24 Hrs” – Dining and Drinking in San Francisco Chef Gerry Ludwig Last year it was NYC, this year our Flavor Icon, Chef Gerry takes attendees on a 24 hr. flavor race in San Francisco, known for its hip cuisine and cocktails, where he dined and sipped on  the freshest flavor perspectives and international trends around the clock.  Examples of his trip will be served at Tuesday’s luncheon.
12:30-1:30 pm	Lunch and Libations - Bay Terrace Select trends from Flavor & The Menu magazine’s Influential Flavor Development Trends issue will be featured
1:30-1:45 pm	Travel Time
Tuesday Afternoon Fresh Perspectives On Flavor Toolbox Sessions
1:45-3:15 pm	Session 1 Future Flavor Trends Transformed for Everyday Dining in Casual and QSR Segments  Presenter:  Tony Lagana, Industry Consultant and Owner of the Menu Innovator Study. (sponsored by Nestle Professional) Playing to top reviews by last year’s conference attendees, Tony Lagana is back with his hot-off-the-press results from the 2008 Menu Innovator Study.  The study analyzes 80 trend-setting, established and successful fine dining restaurants around the country to determine what areas of the menu will drive new innovation over the next 3 to 5 years. Tony will first share the study’s findings.  Then, in partnership with the chefs from Nestle Professional, they will bring the trends to life, creating a few of the most trendy menu dishes from some of these restaurants.  Then they will “renew” the recipes with a twist of traditional and common ingredients, literally making them over to appeal to casual, family, QSR and fast-casual guests, allowing chains to bring flavor-forward menu trends to market earlier in their life cycle. (Repeated in Session 2) Constellation B   Culinology in the Restaurant Kitchen; Maximizing the Guests' Flavor Experience Presenter: Steve Schimoler, Chef/Owner, Crop Bistro & Bar, Past President, Research Chefs Association As a chef, Culinologist, restaurateur, and past president of the Research Chefs Association, Steve Schimoler knows about the intricate role played by Culinology in a restaurant kitchen to better ensure delivery of the best flavor experience for guests.  He shares ways to apply the technique, preparation, ingredients and atmosphere that will allow each meal on a plate or drink in a glass to be the best it can be.  Much of this relies on the intangible qualities of blending culinary art and science transparently into a food or beverage creation. R&D doesn’t just take place in a lab.  It isn’t limited to only high-end or white tablecloth establishments either.  Kitchen and Bar Chefs at casual and multi-concept or multi-unit companies can just as easily have the same results.  Steve’s entertaining delivery and broad-based, hands-on experience, will be full of practical applications, live examples, and, of course, Steve’s humor. (Repeated in Session 2) Aurora   FLAVOR - With a Healthy Twist - from Quick Service to Upscale Dining Moderator:  Anita Jones-Mueller, MPH, President/CEO, Healthy Dining Panelists: Jon Miller, El Pollo Loco; Stephen Window, Roppongi Restaurant guests expect a “flavor experience” when they eat away from home.  A growing segment of guests are also looking for “good for you” items on the menu.  In this interactive tasting session, attendees have the opportunity to experience some of the incredibly flavorful and good for you Healthy Dining menu items created by chefs who have been acclaimed for breaking the stigma that healthy menu items won’t taste as good as other offerings. This toolbox provides cutting edge, yet easy-to-implement strategies for how you can meet the consumer trend for healthier cuisine; within any type of concept.  You’ll also discover how you can expand your reach to consumers through the groundbreaking Healthy Dining Program and HealthyDiningFinder.com.  Healthy Dining, in partnership with the National Restaurant Association, helps you capitalize on your healthful options through strategic alliances with health organizations, businesses, fitness and weight control programs, dietitians, media publicity, merchandising materials, etc.    Brittania/Cambria   Mixologists and the Kitchen Moderator:  David Commer, President, Commer Beverage Consulting Panelists: Kim Haasarud, Liquid Architecture; Kathy Casey, Kathy Casey Food Studios - Liquid Kitchen; Robin Schempp, Right Stuff Enterprises Today, professional “bartenders” are better monikered as “Liquid Chefs” with increased awareness of flavor trends and all things culinary. The relationship between the bar and the kitchen and the benefits of partnership in knowledge and flavor between chefs and mixologists betters “flavor experience” for the guest, from their first cocktail to their dessert, encouraging return visits, good buzz in the market, and increased check averages.  Chain expert David Commer and our liquid chef and kitchen chef experts discuss this here-to-stay phenomenon and best benefits from this new trend.  Attendees are encouraged to share what is happening with these partnerships in their own companies, and the results – how their beverage and food programs may have changed and where they’re headed. The session will come to life with on-site mixologists preparing tastings and pairings. You will see and taste more of these inventive ideas at the Tuesday evening Cruising Flavor Tasting Event.  Constellation A
3:15-3:40 pm	Nosh & Network BLUE Break - Mistral Foyer
3:40-5:10 pm	Session 2 Future Flavor Trends Transformed for Everyday Dining in Casual Segments   Presenter:  Tony Lagana, Industry Consultant and Owner of the Menu Innovator Study. (sponsored by Nestle Professional) Playing to top reviews last year, Tony Lagana is back with his newly released results from the 2008 Menu Innovator Study.  The study analyzes 80 trend-setting, established and successful fine dining restaurants around the country to determine what areas of the menu will drive new innovation over the next 3 to 5 years. Tony will first share the study’s findings.  Then, in partnership with the chefs from Nestle Professional, they will bring the trends to life by creating a few of the most trendy menu dishes from some of these restaurants. Then… they will “renew” the recipes with a twist of traditional and common ingredients, literally making them over to appeal to casual, family, QSR and fast-casual dining guests, allowing chains to bring flavor-forward menu trends to market earlier in their life cycle.  (Repeated in Session 2)   Constellation B   Culinology in the Restaurant Kitchen: Maximizing the Guests' Flavor Experience Presenter: Steve Schimoler, Chef/Owner, Crop Bistro & Bar, Past President, Research Chefs Association As a chef, Culinologist, restaurateur, and past president of the Research Chefs Association, Steve Schimoler knows about the intricate role played by Culinology in a restaurant kitchen to better ensure delivery of the best flavor experience for guests.  He shares ways to apply the technique, preparation, ingredients and atmosphere that will allow each meal on a plate or drink in a glass to be the best it can be.  Much of this relies on the intangible qualities of blending culinary art and science transparently into a food or beverage creation. R&D doesn’t just take place in a lab.  It isn’t limited to only high-end or white tablecloth establishments either.  Kitchen and Bar Chefs at casual and multi-concept or multi-unit companies can just as easily have the same results.  Steve’s entertaining delivery and broad-based, hands-on experien ce, will be full of practical applications, live examples, and, of course, Steve’s humor. (Repeated in Session 2) Aurora   Purposeful Menu Evolution: The Workshop Stephen Goldmann and Steven Goldstein, Principals, The Culinary Edge These high-energy, highly talented culinary strategists, who will WOW us with their macro strategy in the general session, execute phase II of this general session strategy using their combined industry experience and expertise, to bring attendees a hands-on “Next Step” menu development session that puts the general session principles into practice.  Working in operator and supplier-partner teams, attendees employ the general session’s winning formula to turn the tactical reactions in today’s business climate into strategic decision-making that supports your menu, brand, and operational platform.  Session limited to 36 attendees.  Brittania/Cambria   Easy Upgrades Alison Brushaber, President, Chef’s Consortium Panelists: Lauren Martey & Eugene Stoffel, Cargill Foods; James Brisson, The Wall Street Chef; Rick Perez, Ever Changing Times “We cannot add one more skew to our inventory” This comment has become a chant in restaurant company menu development kitchens and procurement offices today.  Well…a new, especially guest-impressive flavor idea for your menu might just be right at hand with ingredients that are in your pantry...or somewhere in your kitchen.   It’s all about thinking about, then employing “easy upgrades”, especially at this time in our business climate.  During this session, Chef Alison Brushaber will moderate the input and ideas from leading corporate chefs who will tickle our palates and expand our thinking on ways in which menu items can morph into signatures or new versions, by creating a different flavor accents with essential pantry items like nuts, butter, cheese, salt, fruit, and other kitchen staples.  Includes real life menu examples and tastings of new menu ideas. Constellation A
4:00-6:00 pm	Complimentary Menu Analysis – Sovereign Appointment necessary  -   See registration desk
6:15-7:45 pm	Cruising Flavor – Marina Terrace When you board our Flavor Experience “Cruise”, make sure you haven’t left your taste buds or your appetite behind. As you leisurely cruise Flavor & the Menu’s On-Trend Ports-of-Call, you’ll experience a full array of flavor-forward ideas and mouth watering food and beverage tastings.   We’ve gone all out this time!  To fully stimulate your menu creativity, each Port-of-Call “studies” a top 10 trend by featuring different mouth-watering and eye-popping food and beverage selections in a variety of applications. Many showcase pairings ideas as well.  This evening features the following trends, guest chefs and celebrity mixologists: Featured Trends: • Mixology Meets the Kitchen • The Egg Bounces Back • Slow Food...Fabulous Flavors • Menus with Attitude • Sweet & Savory Meet for Dessert • Simple Elegance/Perfect Pairings • Fire & Spice • Street Food Comes Indoors • Making Waves with Culinary Cocktails • Customizing Flavor for your Palate Guest Chefs: • TJ DelleDonne, Executive Chef, The Flavor Experience • Thomas McKeown, The Flavor Experience • Scott Godin, The Flavor Experience Robert Danhi, Chef Danhi & Co. Deiter Preiser, Ever Changing Times James Brisson, Wall Street Chef Eric Chieca, Sartori Celebrity Mixologists: • David Commer, Commer Beverage • Kathy Casey, Kathy Casey Food Studio & Liquid Kitchen • Kim Haasarud, Liquid Architecture • Peter Serantoni and John Gerber, Fork in the Road
WEDNESDAY, August 6, 2008
7:00 am	Registration opens - Lobby Atrium
7:00-8:00 am	Break-through Flavors Breakfast - Bay Terrace Select trends from Flavor & The Menu magazine’s influential Flavor Development Trends issue will be featured
8:00-8:30 am	General Session Welcome - Commodore Ballroom Lori Daniel, Conference Emcee
8:30-9:25 am	Moving Forward with Flavor Kevin Higar, Director of Operator Research, Technomic Kevin expands our understanding of the passions and possibilities that can be created for the menu when flavor takes a center stage as a business strategy.  With spot-on statistics and menu examples, Kevin will prove to us that when flavor is a major driver for menu planning and development, it returns desired results of increased check average, overall guest satisfaction, value perception, repeat business, and a competitive edge – market differentiation…exactly what we’re all striving for.
9:25-9:45 am	Dynamic Drink Tour Glenn Schmitt, President, MarkeTeam Glenn takes us on a drink trends tour of his travels this year to Hawaii, London, New York, and special locations across the US to show us what’s hot and hip on the beverage circuit.
9:45-10:15 am	Nosh & Network YELLOW Break - Commodore Foyer/Bay Terrace
10:20-10:30 am	Lessons from Lori
10:30-12:15 pm	THE FLAVOR EXPERIENCE HEADLINER: CHEF GUY FIERI Celebrity Chef, Food Network, Diners-Drive-ins & Dives, COO, Johnny Garlic’s Restaurants, Inc., Board Member, California Restaurant Association. Educational Foundation
12:15-1:15 pm	Palate Pleaser Luncheon - Bay Terrace Select trends from Flavor & The Menu magazine’s influential Flavor Development Trends issue will be featured
1:15-1:30 pm	Travel Time
Wednesday Afternoon Fresh Perspectives on Flavor Toolbox Sessions
1:30-2:55 pm	Session 1 The Flavor Matrix…Lessons from our Retail Brethren  Chef Steven Petusevsky In this interactive session, attendees get the scoop on the lessons to be learned from our retail brethrens’ prepared cuisine culinary matrix and on how to make profits on smaller margins.  Attendees can dial in to the system and thought process from the Culinarian and Corporate Executive Chef who literally wrote the book – author of the Whole Foods Market Cookbook.  Chef Steve Petusevsky is one of the chief engineers of the national foodservice programs for Whole Foods Market, J. Bildner & Sons, and Lettuce Entertain You’s Foodlife concept.   Steve will help attendees transfer the retail matrix of success into application for menu development that can create a priority footprint for your own menu.  Constellation B   Taking Sustainable Steps Toward Sustainability Moderator:  Robin Schempp, President, Right Stuff Enterprises, Co-Chair, The Chef’s Collaborative  Panelists: Ellen Burke Van Slyke, Loews Hotels; Suzanne Viera, Johnson & Wales University; Alison Dennis, Burgerville; Joe McGarry, Cafe Bon Appetit Green cuisine and eco eating are growing at record rates.  New standards for fresh, seasonal, safe, low footprint wholesome and healthy food is reaching a Tipping Point in our industry, spurring change in the way we think about everything from menu planning to sourcing and distribution, costing, guest expectations, and most importantly, the quality and flavor of the food itself.  Operators and producers are left to tease out both the demand and supply and determine if and how to participate.  Sustainability and its many facets is more a path than a destination.  Our panel answers questions for operators and their suppliers in tackling the many intricate and shifting issues, and navigates the many steps on the path to creating enduring and sustainable change, like “I have to make money today, so how do I do that with the pricing and perishability of these products?”  “How does the growing season and regionality play into consistency across my company?”  We’ll be hearing from operators from across QSR, non-commercial, and chain restaurant and hotel dining, plus what’s being done to train the new chefs and foodservice professionals coming our way.  Aurora   Lucky 7’s…For Your Menu  Presenter:  Chet Holden, Corporate Chef, Allen’s, Inc. Think you’ve got a handle on flavor? Consider this: “ Recent discoveries show us that practically everything we think we know about the science of taste is wrong, wrong, wrong. ”  Well, here’s something you can hang your hat on: there are only seven things you need to create the flavors of any cuisine on earth – and you already have them all! Join chef Chet Holden for a rousing trip through the “Lucky 7” ingredient types you can use to proactively steer through the shifting currents of a feisty economy and fickle customers. You’ll learn about them, play with them and taste the results of your own interactive menu development.   (Repeated in Session 2)  Brittania/Cambria   Coloring Outside the Lines with your Beverage Program  - Moderator: Mark Vidano, VP Operations, MarkeTeam   Mixologist: Brad Horner, MarkeTeam, with operator and supplier panelists In most restaurants a “beverage experience” means a specialty cocktail or a wine selection, possibly paired with food. In most of the QSR segment specialty beverages remain as LTOs.  In this interactive format with full audience-participation and tasting, everyone leaves with fresh flavorful ideas that produce profits. We’re talking about the “outside of the box way to make more money and build guest satisfaction through simple, flavor-forward programs for zero-proof beverages and beer.  From coffee to exotic creations for all zero-proof drinkers, beyond the ubiquitous “Mocktail” and “Kiddy Cocktail” and the expanded opportunity to maximizing your potential with beer service.  Opportunities are limitless!  Have you caught on to the new beer cocktail trend?  Do you serve beer flights?  Do you pair beers with menu items? If you’re a QSR, have you considered adding beer to your menu? It’s good to have grown-up choices of zero-proof drinks in all segments, from QSR to fine dining. It’s important to have something special for kids.  And it’s great to create the unexpected at a QSR and Fast-Casual establishment.  Remember, iIt’s easier to serve beverages than food and there is a better return. Beer and zero-proof beverages offer so many new ideas and opportunities to satisfy guests and built profit.  Remember…, beverage is almost always your first, and frequently your last chance to make a Flavor impression on your guests. Constellation A
2:55-3:20pm	Nosh and Network RED Break
3:20-4:45 pm	Session 2 Digging in to Dessert Trends Moderator:Maria Caranfa, Mintel, Presenters:  Adrian Vasquez, ProvidenceLA; Robert Danhi, Chef Danhi & Co.; Kim Haasarud, Liquid Architecture. Since when did ingredients like sea salt, chili, and green tea slip into dessert?…since now, when pastry chefs and mixologists started taking a decidedly culinary approach to the last course in both edible and drinkable desserts with sweet and savory flavor profiles.  This toolbox is where you’ll find new ideas and inspirations that will flavor your curiosity, as well as taste buds, plus interesting dessert trend statistics to help you guide your own menu, ensuring that happy guests will be digging in to your desserts and increasing your check averages.   Constellation B   Lucky 7’s…For Your Menu  Presenter:  Chet Holden, Corporate Chef, Allen’s, Inc. Think you’ve got a handle on flavor? Consider this: “ Recent discoveries show us that practically everything we think we know about the science of taste is wrong, wrong, wrong. ”  Well, here’s something you can hang your hat on: there are only seven things you need to create the flavors of any cuisine on earth – and you already have them all! Join chef Chet Holden for a rousing trip through the “Lucky 7” ingredient types you can use to proactively steer through the shifting currents of a feisty economy and fickle customers. You’ll learn about them, play with them and taste the results of your own interactive menu development.   Brittania/Cambria   Herbalicious Creative Cocktails & Beverages Kathy Casey, President, Kathy Casey Studios-Liquid Kitchen, Sponsored by Monin Gourmet Flavorings A bar chef’s perspective on creative cocktails, from fresh herbs to sexy syrups  - Kathy Casey, uniquely both a chef and mixologist will guide you through the creative process and reveal what’s new in the world of cocktails and alcohol-free beverages. Kathy will also address how to make a creative cocktail program "work in your environment" from fine dining to chain restaurants, covering operational issues and ingredients. This session will be interactive and includes beverage tasting. Constellation A
6:30 - 9:30 pm	Ultimate Flavor Experience - Ocean Beach Bash                        The Ultimate Flavor Festival has moved to the beach this year. If you’re late you’ll miss the beautiful sunset over the Pacific Ocean.  But you won’t miss a fantastic food & beverage feast of imaginative recipes and drinks from our valued sponsors and the Flavor Experience Chefs. The evening of tantalizing showcase tastes & trends in food and beverage will be highlighted with bon fires, beach drinks, and fun.  The featured menu includes Bisques & Chowders, Alaskan Crab Legs, Paella, Grilled Steaks, Grilled Corn on the Cob, and an  International Sausage Grill, plus a full array of sumptuous salads, sides, and desserts…the perfect wrap up for your ‘FLAVOR EXPERIENCE’.  Along the short walk to the beach, we have tasty tid-bits to warm up your palate for the “Big Reveal”.  Transportation available for those who choose to ride.
THURSDAY, August 7, 2008
7:30-9:00 am	Informal Bon-Voyage Breakfast – Bay Terrace