Stay Ahead of Menu Trends

The Culinary Scene at the NRA show proved to be a platform for new food and beverage concepts, techniques, and inspiration by top industry trendsetters.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2008
 

The Culinary Scene at the NRA show was a platform for new food and beverage concepts, techniques, and inspirations by top industry trendsetters. The event included alumni chefs and chef instructors from The Culinary Institute of America (CIA) and the Research Chefs Association (RCA) and featured some of  the most innovative culinary artists using a wide variety of ingredients, techniques, tools and ideas.

Among the Saturday presenters was Chef Michael Garbin, executive chef, The Union League Club of Chicago. An award winning executive chef and incredible humanitarian Chef Garbin, showcased his command of many cuisines and ingredients for onlookers. Later in the show, a multi-faceted and multi-talented Jason Rogers, executive chef and culinary director, St. Julien Hotel & Spa, Boulder, CO, who provides food-savvy guests at the St. Julien Spa with unforgettable dining experiences utilizing Colorado's freshest ingredients wowed attendees by creating Metro American fare with Mediterranean influences, while keeping the menu light (spa-friendly) and full of flavor.