PROGRAM SCHEDULE The Flavor Summit will be held (for the first time) at the CIA s newest campus, The Culinary Institute of America at Copia, 500 1 st 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 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 Presenter: Philip Tessier (Chef and Silver Bocuse Winner, Napa, CA) 4:45 PM General Session Big Groups, Small Details: Striking the Ever-Elusive Balance 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) 2018 Flavor Summit Program Schedule Updated February 15, 2018 Page 1 of 5
6 PM Opening Reception and Tasting The Great Flavor Experience Sponsored by B&W Quality Growers, Smithfield Foods & Verlasso, Harmoniously Raised Fish With book signing by Philip Tessier (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. 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. In case of rain, the garden visit will be canceled and the program will begin with breakfast at 8:45 a.m. 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 Queen, Chicago, IL) Sponsored by Smithfield Foods 9:45 AM General Session What s New in Restaurant Design and Where is it Going? Presenter: James Biber (Biber Architects, New York, NY) 10:30 AM Networking Break Sponsored by MARS Foodservices 2018 Flavor Summit Program Schedule Updated February 15, 2018 Page 2 of 5
11 AM General Session If Menus Could Talk The Evolution of Healthy and Plant-Forward Introduction: Todd Gosule (B&W Quality Growers, Fellsmere, FL) Presenters: Arlin Wasserman (Changing Tastes, Lenox, MA) Marie Molde (Datassential, Chicago, IL) Sponsored by B&W Quality Growers 12:30 PM Walk-Around Sponsor Exchange Lunch Featuring the Premium Gold, Bronze, and Copper Sponsors With book signing by Ina Pinkney (Ina s Kitchen: Memories and Recipes from the Breakfast Queen) and Barton Seaver (American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea). Books will be available for purchase during the sponsor exchange lunch. 1:30 PM General Session/Demonstration Farming the Seas: Aquaculture, An Industry in Transition For the Better Introduction: Jennifer Bushman (Chef and Sustainable Seafood Consultant, Mill Valley, CA) Presenter: Barton Seaver (Chef, Author, and Sustainable Seafood Expert, Portland, ME) Sponsored by Verlasso, Harmoniously Raised Fish 2:15 PM General Session Restaurant Technology: Today's Trends, Tomorrow's Ideas Presenter: Kristen Hawley (Skift Table, San Francisco, CA) 2:45 PM Networking Break 3:15 PM General Session/Demonstration Farm-to-Table Cuisine and Cocktails, with a Louisiana Twist Presenters: Samantha Carroll, Cody Carroll, and Norton Christopher (Sac-a- Lait, New Orleans, LA) 4 PM General Session Keeping an Institution at the Forefront of Hospitality Trends: How to Stay Relevant in a Competitive Market Presenter: Dee Patel (The Hermitage Hotel, Nashville, TN) 4:30 PM General Session Rethinking Wines by the Glass 2018 Flavor Summit Program Schedule Updated February 15, 2018 Page 3 of 5
Presenter: Megan Krigbaum (Wine and Spirits Writer, Brooklyn, NY) 5 PM Reception Sponsored by Arc Cardinal, Barilla America, Health-Ade, Royal Dutch Veal Sterling Caviar, Wholesome Sweeteners, and The Wonderful Company With book signing by Megan Krigbaum (The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes). Books will be available for purchase during the reception. 6 PM Reception Concludes, Program Ends for the Evening Participants on their own for dinner to enjoy Napa Valley s great restaurants. Friday, March 9 8:30 AM Napa Valley Breakfast 9 AM General Session Next-Generation Immigrant Cuisines Introduction: John Miles (Steelite International America, New Castle, PA) Presenter: Antoinette Bruno (StarChefs, New York, NY) Sponsored by Steelite International America 9:45 AM General Session/Demonstration Cooking from the Garden: Creative Vegetable-Forward Cooking Techniques for Memorable Catering Menus Presenter: Ethan Mantle (Componere Fine Catering, Sebastopol, CA) 10:30 AM Networking Break Atrium (1st Floor) Sponsored by Libbey Foodservice 11 AM General Session/Demonstration Acid Trip! An Exploration of How to Use Acidity to Amplify Flavor Moderator: Anne E. McBride (CIA) Presenter: Michael Harlan Turkell (Author, Photographer, Radio Host, Brooklyn, NY) 11:30 AM General Session Operator Rapid Fire Forum: How Much Do You Now Know About Moderators: Anne E. McBride (CIA) Jackie Chi (CIA) 2018 Flavor Summit Program Schedule Updated February 15, 2018 Page 4 of 5
12 PM General Session/Demonstration Family-Style, Ingredient-Driven Menus: The Future of Local Restaurants Presenter: Katianna Hong (The Charter Oak, St. Helena, CA) 12:30 PM Family-Style Lunch Mezzanine (2 nd Floor) Sponsored by Steelite International America With book signing by Michael Harlan Turkell (Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own). Books will be available for purchase during the lunch. 1:30 PM General Session/Demonstration How to Create Pastry Programs to be Executed by Others Teams Presenter: Michael Laiskonis (Consulting Pastry Chef, New York, NY) 2:15 PM General Session/Demonstration Urban Farming, Urban Cooking: Collaborating to Foster Culinary Excellence, Chef Engagement, and Menu Creativity Presenters: Eric Ernest (University of Southern California, Los Angeles, CA) Niels Thorlaksson (LA Urban Farms, Los Angeles, CA) 3:15 PM General Session/Demonstration The Living Cocktail: Botanicals and Aromatic Storytelling Presenter: Megan Krigbaum (Wine and Spirits Writer, Brooklyn, NY) 3:35 PM Final Remarks Speaker: Anne E. McBride (CIA) 3:40 PM Closing Reception 4:30 PM Summit Concludes 2018 Flavor Summit Program Schedule Updated February 15, 2018 Page 5 of 5