In the fall of 2015, Flavor Forays organized a "NOLA's Backyard" trip to the amazing Louisiana Bayou Country near the city of New Orleans, where we teamed up with best of the best in the local, truly authentic food scene. We documented our culinary adventure in a book, NOLA'S Backyard. You can check it out here:
The Greystone Flavor Summit, co-presented by the Culinary Institute of America at Greystone and Food Arts Magazine (until 2015), brings together each year a select group od top food and beverage directors, corporate and executive chefs, and other experts in American foodservice to explore wide ranging topics and themes and to share in the discovery of a new world of global flavors served locally. The Napa Experience was an extension of this industry event.
Celebrating Napa from the vine to the table, this book captures the events of the day and demonstrates how each of the restaurants and wineries we visited push the boundaries in menu R&D, innovations in kitchen design an dining operations, and experimentation in world flavors. Through Food Arts guidance, the tour spotlighted the significant talent that is behind the scenes – those that keep the vineyards cultivated, the wines full of flavor showcasing the unique terroir and keeping sacred the grounds from which we enjoy all that is good!
For more information on the Greystone Flavor Summit, check out a book about the trip created by Nannette Bedway Studio on our blog.
The Greystone Flavor Summit, co-presented by the Culinary Institute of America at Greystone and Food Arts Magazine (until 2015), brings together each year a select group od top food and beverage directors, corporate and executive chefs, and other experts in American foodservice to explore wide ranging topics and themes and to share in the discovery of a new world of global flavors served locally. The Napa Experience was an extension of this industry event.
Celebrating Napa from the vine to the table, this book captures the events of the day and demonstrates how each of the restaurants and wineries we visited push the boundaries in menu R&D, innovations in kitchen design an dining operations, and experimentation in world flavors. Through Food Arts guidance, the tour spotlighted the significant talent that is behind the scenes – those that keep the vineyards cultivated, the wines full of flavor showcasing the unique terroir and keeping sacred the grounds from which we enjoy all that is good! April 200
Want to learn more about Flavor Forays? Take a look at one of our books!
The Greystone Flavor Summit, co-presented by The Culinary Institute of America at Greystone and Food Arts Magazine, 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 wide ranging topics and themes and to share in the discovery of a new world of global flavors served locally. The Napa Experience is an extension of this industry event.
For more information on Flavor Forays' recent trip to the Napa Valley, and the many sponsorship opportunities our meticulously planned events and excursions provide you and your company, please contact us.
For more on NOLA's Backyard, check out one of the books created to document our trip.
Photographed and designed by our talented friend and frequent partner, Nannette Bedway, NOLA's Backyard is a flavor immersion in Louisiana bayou country that captures the fun, beauty and exclusivity of a Flavor Forays culinary excursion.
