We are very pleased to announce the location of our 2019 ICCA Summit is Denver Colorado. The program has been pushed up by a day this year, so registration and the opening general sessions will now begin on Saturday, June 22nd at the Grand Hyatt.
Colorado is still one of the healthiest States in the USA and ranked the second best for obesity rates in the country. Due to their healthy choices in dining and the active lifestyles we will focus on these items in our educational programming. Please mark your calendars to save-the-date for this exciting event. Alex Seidel opened Fruition in 2007 and it has been one of the best restaurants in the state ever since. After learning more about food sourcing and production, Seidel began Colorado’s first artisanal sheep’s milk creamery, Fruition Farms Creamery, followed by Mercantile Dining Provisions. Most recently he teamed up with Snooze breakfast chain co-founder Adam Schlegal to launch a new Australian-style rotisserie chicken concept called Chook Charcoal Chicken.
From mushroom foraging to learnings from some of the most creative menu developers in the nation, the 17th Annual ICCA Summit is a must attend event for you and your team. Alon Shaya, previously of Shaya in New Orleans, recently moved to Denver and opened Safta, meaning grandmother in Hebrew. Shaya pays tribute to the culinary landscape of Israel by taking flavors of the Middle East, Europe and North Africa. We will also work closely with Paul Houle, director of campus dining, at University of Colorado – Boulder, which was named the 2018 food service operation of the year by FoodService Director (FSD) Magazine.
Denver’s trend-leading chefs will play a major role in the 17th Annual ICCA Summit. Icons Jennifer Jasinski, James Beard Best Chef Southwest Award Winner and owner of Rioja, Euclid Hall, Bistro Vendome and the new Stoic & Genuine will also be joined by legendary restaurateur Frank Bonnano who now has 10 concepts including Mizuna, Luca, Osteria Marco, French 75, Bones and an amazing speakeasy Green Russell to name a few. Next generation chefs who are changing the culinary scene in Denver will also play a role in our event. Alex Seidel mentioned above will be joined by Justin Brunson, owner and executive chef of Old Major, Masterpiece Delicatessen, Culture Meat & Cheese and the soon to open River Bear American Meats.
Of course, we will have the leading trend experts sharing what’s hot for 2019 and beyond. Culinary educator chef Robert Danhi will offer take-aways including an in-depth presentation titled; Fermentation: A Profitable Global Cultural Flavor Experience. Your customers are looking for flavorful menu items that deliver on the 360 flavor experience that can help with their physical wellness and mental health.
Our Culinary Road Trips will take a deeper look into Colorado’s front range showcasing everything from the organic movement in Boulder to mushroom foraging in the mountains nearby Denver. Oh did we mention a feast in the forest while mushroom foraging with the youngest, and one of only three, mycologists in Colorado? The ICCA Culinary Road Trips will also include the amazing craft beer and distillery industry flourishing in Denver and surrounding cities. Boulder is also home of some of the leading organic organization who will open their doors to ICCA members and share the success of their award-winning food products.
You’ll also be treated to our Dine Around Series hosted by our generous ICCA Sponsors at the best restaurants in the city! Each night, you will chose from the top restaurants in Denver and who you wish to dine with. We also showcase new trends in all of our food activities during the Summit as education to take new menu ideas back to your teams. These 3-days of can’t miss educational opportunities all come at a minimal cost to you as an ICCA member. We are offering a 50 percent discount for annual dues and Summit registration so don’t miss this opportunity to sign up for only $100 plus your Annual Membership Dues of $395. Fill out the application here: ICCA membership form 2019 and email it to rsvp@ICCAchefs.com. You can pay using a credit card below or by check using the attached invoice: ICCA Membership-Summit Discount 2019
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