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November 1, 2012
ProChef SmartBrief Special Report
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What's on the menu for CIA's Worlds of Flavor?
Hundred of chefs, restaurant operators and foodservice professionals will gather this week in Napa Valley, Calif., for CIA's 15th annual Worlds of Flavor International Conference and Festival. From Nov. 1-3, attendees will take part in seminars and general sessions, experience global foods in the World Marketplace and hear from more than 70 presenters from all over the world.

This year's theme, "Arc of Flavor: Re-imagining Culinary Exchange from the Mediterranean and Middle East to Asia," is a celebration of cuisines from a range of different lands and cultures. More than 20 countries will be represented, including Israel, Lebanon, Turkey, Spain, Morocco and Indonesia.

The conference will begin with the Arc of Flavor Lab and Flavor Discovery Tasting at 2 p.m. on Nov. 1, followed by an overview of the events to come by Greg Drescher, CIA vice president of strategic initiatives and industry and creator of the Worlds of Flavor conference.

For those who can't make it to the conference, or anyone who wants a curated collection of the best Worlds of Flavor social media content, check out our coverage on Storify. You might just see your tweet or Instagram photo included in our coverage!

We hope you enjoy this ProChef SmartBrief Special Report on Worlds of Flavor. If you aren't a subscriber, sign up today for free!
And look for post-conference coverage in Part II of this special report next week.
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Spotlight on Snacks and Appetizers 
  • A taste of this year's Worlds of Flavor conference
      
    We spoke with Anne McBride, culinary program and editorial director for the strategic initiatives group at the CIA about the theme of this year's conference and what trends attendees can expect to see. You can read the full Q&A on SmartBlog on Food & Beverage.

    What is special about this year's Worlds of Flavor theme, "Arc of Flavors: Re-imagining Culinary Exchange, from the Mediterranean and Middle East to Asia," and how did the CIA choose it?

    It’s easy to focus only on geopolitical borders when thinking about these regions, particularly those one might be less familiar with. However, talking about them in the context of flavors, ingredients, dishes and techniques, and looking at that arc historically and contemporaneously, offers a different way of thinking about the world. The conference will dig at the origins of many foods we think we know and uncover many others that are completely new to American diners. This is not done haphazardly but rather by following an arc of flavor that is ancient and results from journeys and conquests centuries old. This year’s theme features a very wide range of countries and cuisines. To cover them all, or at least try to cover as much as we can in three days, there will be 73 presenters who represent 26 cuisines, from North Africa all the way to Asia. Looking at the similarities and differences in flavors between those regions offers a real understanding of why we cook and eat the foods that we do today. Some of the connections are obvious, some will be really surprising. LinkedInFacebookTwitterEmail this Story

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Spotlight on Healthy Kids Menus 
  • Chef makes his mark on London with Middle Eastern flavors
    Ten months after leaving Melbourne to become the consultant chef at Petersham Nurseries Cafe outside London, famed chef Greg Malouf has helped the restaurant keep its one-Michelin star rank for 2013 with his unique and edgy Middle Eastern flavors. Malouf, who will present at the 2012 Worlds of Flavor conference, thinks Londoners are largely unaware of Middle Eastern food's richness. "Obviously they've embraced the Indian food, but the Middle Eastern food scene has hardly developed," he said. The Age (Melbourne, Australia) (10/16) LinkedInFacebookTwitterEmail this Story
  • "Jerusalem" features flavors from both sides of the city
    Israeli-born chef and 2012 Worlds of Flavor presenter Yotam Ottolenghi recently released his latest cookbook, "Jerusalem," which he co-authored with Palestinian-born business partner Sami Tamimi. Ottolenghi and Tamimi have enjoyed enormous success with their London eateries and decided to research cuisine from the city they grew up on different sides of. "When we were growing up, there was virtually no food crossover between Jewish and Arabic," Ottolenghi said, but the chefs found multiple similarities between Muslim and Jewish recipes, which are both included in the book. The Age (Melbourne, Australia) (10/2) LinkedInFacebookTwitterEmail this Story
  • Duguid's new book focuses on flavors of Myanmar
    In her new book, "Burma: Rivers of Flavor", photographer and writer Naomi Duguid explains what she learned about the country?s food during the time she spent traveling there from 2008 to 2011. Duguid, who will present at Worlds of Flavor this year, writes about dishes that use flavors associated with Indian and Chinese cooking, including dishes such as thoke, which is a salad-like mixture of cooked and raw vegetables, fresh herbs, nuts, seeds and protein. The New York Times (tiered subscription model) (10/15) LinkedInFacebookTwitterEmail this Story
  • Chef explores the history of the Latin kitchen
    In Cuban-born chef Maricel Presilla?s new book "Gran Cocina Latina," she details recipes, techniques and the history of the Latin kitchen that she learned during her time traveling in Latin American countries over the last three decades. Presilla, who is a member of CIA?s Latin Cuisines advisory board and a presenter at the Worlds of Flavor conference, included more than 500 recipes, stories from her travels and essential tools for the Latin kitchen in her 900-page book that some have called the Bible of Latin cooking. NBC Latino (10/12) LinkedInFacebookTwitterEmail this Story
  • Japanese chef puts American spin on homeland dishes
    Chef Hiroko Shimbo recently released her third cookbook, which is dedicated to helping American chefs use easily-found ingredients to create classic Japanese foods such as miso sauces and stocks. "I came up with two stocks and four sauces in order to save time and simplify the process of my daily Japanese meal preparation in my own home kitchen," said Shimbo, who will present at this year's Worlds of Flavor. "And then I started using more readily available American ingredients to cook with my Japanese stocks and sauces. The result was the expansion of Japanese recipes that have the feel and appeal of traditional American cooking." Reuters (10/30) LinkedInFacebookTwitterEmail this Story
  • Beef heart: high protein and flavor for a low price
    Offal is becoming increasingly popular around the country as consumers become more open-minded about nose-to-tail dining, and dishes like beef heart are leading the way. The meat is similar to steak but can be bought at a fraction of the cost, winning over chefs and diners alike -- if they can get past preparing it. "Beef heart is chillingly anatomical," said cookbook author Christine Carroll. "But you're rewarded with a marvelous protein ... which tastes deeply beefy." Carroll and co-author Jody Eddy, who will present at this year's Worlds of Flavor, wrote "Come In, We're Closed," which explores how some of the country's top restaurants turn leftovers into creative meals for employees. National Public Radio (10/25) LinkedInFacebookTwitterEmail this Story
  • Other News
  

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