We Are Pleased to Announce Our New Webinar Series ” Innovation to Inspire; a Vision for Tomorrow’s Menus!”. This first webinar in our new series will focus on a recap of what trends were successful last year, coupled with predictions for 2021. This Wednesday, January 13th we will kick off our exciting new series featuring experts from Datassential to bring us data on trends to look out for in 2021, along with SRG & US Highbush Blueberry Counsel’s collaborative presentation of “The Restaurant of the Future.” Join us Wednesday, January, 13th from 4-5pm EST. You need to register in advance for this new ICCA/GCIA webinar series, go to: Here is the link to register once for all of the new webinar in this series.
The content of this first webinar in the series will include:
Cliff Pleau, co-creator of Seasons 52 and most recently known for revitalizing Bloomin’ Brands will be joining us on Wednesday to discuss his view for new menu additions over the next year. He is uniquely qualified as a visionary who has lead teams in some of the largest and most diverse chains in the nation.
Carly Levin is the Plant Based Expert and an Account Manager at Datassential. She loves food and that love shines through in her data analysis where, working with clients across foodservice, she expertly synthesizes Datassential’s suite of tools with her extensive knowledge of food trends and 16 years of experience as a vegetarian. She will offer a glimpse into the future of menus.
Jeremy Kay, Director of Brand Environments, and Chef Rosalyn Darling, Associate Culinary Director, will be joining us to discuss the changes and challenges of 2020 that forced chefs and operators to pivot in many ways. This also accelerated some evolutions that were already underway. Many of these changes will last well beyond the pandemic, and GCIA Members will need environmental design and culinary solutions to keep ahead of the game and on top of consumer trends. Kasey Cronquist, President of the US Highbush Blueberry Council, in partnership with SRG, has created an inspiring model of “The Restaurant of the Future” to showcase these design and culinary solutions and illustrate how Blueberries Deliver for the Restaurant of The Future.
The last webinar featured celebrity judge Simon Majumdar, from the Food Network, who hosted a scotch and whiskey tasting with a complete history of those famous distilled spirits on the video below. Here is the link to Simon Majumdar Scotch Whisky Presentation plus Simon offered a special presentation on Tikka Masala: Simon Says Tikka Masala. Brian Malarkey, famous celebrity chef from Top Chef and multiple restaurant owner in Southern California also shared his success during this pandemic.Jack Li, Haiku Master at Datassential, presented this trends deck, Jack Li Datassential Trend Presentation 11.11.2020, that are now the most popular menu items at this stage during the pandemic. Here is the video including all three of them:
Below is the link to the video from the webinar featuring Washington DC insiders with a special look into this election year. Plus Brad Nelson, VP Global Culinary for Marriott International also joined us to talk about their company and the innovation they have created during these past six months. Brad’s insight into the global hotel industry and menu management is a must watch for all ICCA members.
This recent webinar in the new series titled: “Innovation from the US and Around the Globe for Today’s Leading Multi-unit New Menu Developers” featured Adam and Jackie Sappington, award winning chefs from Portland, Oregon. Adam Moore and Alan Kahn from the Idaho Potato Commission also showcased innovation using Idaho Potatoes and a special surprise guest Bill King, a past ICCA board member and corporate chef, who now is a farmer in the Portland area talked about his new venture that would have been a part of our Culinary Rad Trip later this month. Here is the link to register for the new webinar series.
The most recent webinar featured Chef Ethan Stowell and Keith Brunell on their successful collaboration in new menu development in Nordstrom restaurants. The complete video recording is below and below that is the video of just their demonstration. Alaska Seafood Marketing experts Michael Kohan, Seafood Technical Director and Jann Dickerson, National Accounts are also included in the full video recording where they talked about trends in the seafood industry. The next ICCA Webinar in the series will be Wednesday, October 28th from 4-5 pm EST. This one will feature Adam and Jackie Sappington, award winning chefs from Portland, Oregon. Adam Moore will also be showcasing innovation using Idaho Potatoes and a special surprise guest Bill King, a past ICCA board member and corporate chef, who now is a farmer in the Portland area. Here is the link to register for the new webinar series.
The first webinar in the second series began with a demo from Chef Edward Lee using bourbon as an ingredient in this recipe for Seared Bone-In Pork Chop with Shiitake Mushrooms, Brussels & Bourbon Grain Mustard Sauce. Edward Lee ICCA Seared Bone-in Pork Chop Recipe Other experts included Beau Taylor Beckman, a sixth generation descendant of Edmund Haynes Taylor, Jr., celebrated as the “father of the modern bourbon industry” and former owner of the Kentucky distillery known today as Buffalo Trace. Marie Molde added in trend information from Datassential’s vault showcasing menu trends using alcohol. Marie Molde PowerPoint ICCA Webinar Bourbon as an Ingredient The series is titled: “Innovation from the US and Around the Globe for Today’s Leading Multi-unit New Menu Developers.” The next webinar will be on Wednesday, September 30th from 4-5 pm EST.
Below are two videos form this inaugural webinar in our new series. The first is the entire webinar video free grammar checker recording and the second features the amazing bourbon tasting with Beau Taylor Beckman, Andrea Gillman and Todd Robinson. If you are interested in learning about the history of bourbon these videos are for you:
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