Cervena at Food Arts Flavor Summit

Cervena joined other fine food producers presenting their products to the industry luminaries gathering at the CIA campus in Napa for the annual Flavor Summit. 

The Greystone Flavor Summit is an annual event co-presented by The Culinary Institute of America at Greystone and Food Arts Magazine, brings together a select group of food and beverage leaders in American Food Service to explore, discuss and taste their way through a stimulating set of flavor issues.

This invitational leadership retreat welcomes as its core audience 35-40 talented individuals including food and beverage directors, corporate and executive chefs and other culinary leaders from the hotel, resort, casino and cruse line sectors, upper-tier/multi-unit restaurants and non-commercial food service.

Distributors Broadleaf Game and Terra Pacific joined chef Graham Brown to promote the availability and suitability of farm-raised New Zealand venison for the large-volume up-scale restaurant operators who attend this prestigious annual event.

As a Bronze sponsor Cervena was afforded to opportunity to provide venison for several of the weekends menus, and display information material to the attendees.  Cervena was served to the attendees in a variety of styles throughout the two day retreat.

 

Opening Reception

Cervena Venison Salad Yucatan Style on Mini Tostada Shell or Tortilla

Polenta with Wild Mushrooms and Balsamic Venison Sauce

Friday Walk-around Lunch

Grilled Soy-Maple Glazed Cervena Rack & Loin with Citrus Ponzu Fennel Slaw

Seminar 2: Regional Mexican Street Foods, Comfort Foods… Ideas for Bars, Lounges, and Catering/Banquets

Presenter:  Federico Lopez (Gourmands & Gourmets/Taller Gourmet, Cancun, Mexico)

Tzik Venado/Venison Salad Yucatán style (presented by guest chef here, but tasted at the opening reception)

Closing Reception

Grilled Cervena venison Skewers with Thai Red Curry Sauce & Roasted Peanuts