The 19^th annual Flavor Experience unfolded in San Diego in August, packed with three days of inspiration and innovation for high-volume menu developers, setting the stage for success in 2024 and beyond. Presented by Flavor & The Menu magazine, this singular annual event explored opportunities and possibilities in the ever-evolving world of flavor.

The Flavor Experience delivered on its promise of unveiling trend-forward, flavor-first sips and bites that spark ideas for next-level menu strategy. The roster of speakers and presentations provided inspiration, too, from the annual trends forecast and panels on innovation and leadership to deep dives into flavor building and interactive tastings. With a focus on modern hospitality and all that it entails, this year’s content offered clear sight lines to consumers’ evolving dining preferences, winning menu ideas and differentiating flavor strategies. Attendees also discovered ingenuity at work in the trend-forward creations presented by a stellar roster of sponsors.

Every year, the Flavor Experience brings together thought leaders, chefs, marketers, colleagues and friends. The event illuminates the pathway to true flavor innovation, helping menu developers gain a competitive advantage. Read on for highlights from this year’s Flavor Experience.

Photos Courtesy of David Siegel/Insight Studio and Katie Kelley

(L to R) Monin’s Smokin’ Hot Honey Whiskey Sour starred Monin Spicy Agave & White Peach syrups, Maker’s Mark 46 Bourbon, Basil Hayden Dark Rye, fresh pressed lemon and Monin Hot Honey Syrup, with a rosemary-smoked glass and white peach froth. Named “The Get Up,” this drink was inspired by the carajillo, combining Tres Generaciones Reposado with cold-brew coffee liqueur, notes of vanilla from the Licor 43 and a touch of heat from Mexican chocolate bitters; it’s finished with a cloud of cinnamon aromas.

DRINKS PARTY

Beverages offered inspiration for next-level drink development. Examples included:

• Nestlé Premium Waters’ Fresh Breeze Spritz: Haku Vodka, Sanpellegrino Limonata, elderflower liqueur and fresh mint
• Natural Brands’ Cherry Blossom Cloud Lemonade with Natural Brands Lemon Juice and cherry blossom, hand-shaken and topped with a salted lemon-coconut cloud-foam
• Boston Beer’s Citrus Squall Cantaritos Cocktail: Dogfish Head Citrus Squall with Hornitos Tequila and fresh-squeezed citrus juices over ice; rimmed with chamoy and Texas Pete Dust
• Wells/Blue Bunny’s South Ocean Mojito: Coconut milk blended with white rum and served over ice with muddled lime, mint and Vietnamese coriander; garnished with a salted plum rim and a Bomb Pop, Jr.
• National Mango Board’s Sparkling Mango Crush: Fresh ripe mango, yuzu and coconut, with a dash of cardamom and topped with sparkling water
• White Claw’s Black Cherry Café Olé: White Claw Black Cherry Vodka, coffee liqueur and cold brew, and a touch of citrus and cacao, and topped with a cherry whip
• Kerry’s Himalayan Sea Salt Dirty Chai-Tini: Vanilla chai concentrate, vodka and espresso
• Ste. Michelle Wine Estates’ Liquid Light Spritz: Liquid Light Sauvignon Blanc, coconut water, simple syrup, lemon juice and Fever-Tree Elderflower garnished with rosemary and raspberries

Photos Courtesy of Katie Kelley

The Idaho Potato Commission team (left) greeted attendees with innovative bites under the Southern California sunshine. The Food Box’s CEO and founder Juan Ángel Martinez (right) talks with Katie Ayoub, managing editor of Flavor & The Menu (not pictured) about next-level flavor strategies that pull from the Mexican pantry.

Photo Courtesy of Katie Kelley

Kim Freer, CMO of Wetzel’s Pretzels and Twisted, and Shane Schaibly, SVP culinary strategy/corporate chef, First Watch, discuss the challenges and strategies in preserving culinary identity through growth.

Photos Courtesy of Katie Kelley

Among the many sweets featured were trend-forward Vietnamese Iced Coffee California Cheesecake Puffs, provided by the California Milk Advisory Board. The Flavor Experience’s “power trio” behind the content (L to R): Cathy Nash Holley, Katie Ayoub and Maeve Webster.

Photos Courtesy of Katie Kelley

Will Guidara captivated attendees while making the case for how operators can transform ordinary transactions into extraordinary experiences, sharing his unique approach to “unreasonable hospitality.” Attendees enjoyed one of many breakout sessions (L to R): Presenters Robert Danhi of Chef Robert Danhi & Co. and Thai Dang, chef/owner of HaiSous in Chicago, share a laugh with Alex Sadowsky of Twin Peaks Restaurants and chef Dave Woolley.

Photos Courtesy of David Siegel/Insight Studio

(L to R) Shio Koji Malt-Glazed Australian Grassfed Beef Skewers showcase ribeye grilled over binchotan, topped with pickled daikon threads and bubu arare. Potatoes make for a sweet surprise in the memorable Chocolate Covered Idaho Potato and Bacon Sundae, with vanilla ice cream, chocolate-covered potato chips, malt-glazed bacon and a potato waffle chip.

INSPIRING BITES

Trend-forward tastes provided plenty of inspiration.

Examples included:

• Smithfield Culinary’s Bossam Bao: Steamed bao bun filled with brown sugar-crusted ham, topped with ginger-shallot sauce, spicy ssam sauce, kimchi
• Nestlé Professional’s Seared Scallop with yuzu-fennel purée and citrus butter sauce
• Impossible Beef Korean Cabbage Roll with gochugaru crema and micro cilantro garnish
• Unilever Food Solutions’ Tuna Pastrami Tostada with ramp sauerkraut, Dijon mustard, rye
• Barilla’s “Cacio e Pepe” Deep-Fried Lasagne Cube on pecorino fondue
• National Honey Board’s Eucalyptus Honey Flan with fresh orange and grapefruit segments; finished with flower petals
• Kikkoman’s Tonkotsu Ramen Arancini with salted cod roe, butter-and-soy-braised shimeji mushrooms, crackling nori
• Land O’Lakes’ Chile-Roasted Cauliflower with cavolo nero cheese sauce and gremolata with roasted cashews
• Summit Hill Foods’ Crispy Pork Belly with pomegranate chimichurri, kimchi aïoli and crunchy chicharrones
• National Watermelon Promotion Board’s Watermelon Jelly Doughnut: Sweet and salty fried dough with watermelon jelly filling, maple glaze and smoky bacon sprinkles

Photos Courtesy of Katie Kelley

(L to R) Jason Evans, Ph.D., dean of the College of Food Innovation and Technology at Johnson & Wales University gave attendees the lowdown on Gen Z’s DNA and the implications for the future of food. Enjoying a break were Brad Bergaus of Taco John’s, Buffalo Wild Wings’ Tara Gimenez and Ajinomoto’s Chris Koetke.

Photos Courtesy of Katie Kelley

(L to R) Cathy Nash Holley, president of the Flavor Experience, sat down with Chain’s Tim Hollingsworth to explore opportunities that leverage the powerful phenomenon of consumers’ love and nostalgia for chain restaurants. Chef Richard Blais presented his process behind concept development.

Photo Courtesy of Katie Kelley

Operator panels are one of the many Flavor Experience standouts. Shaping America’s Plate consultant Pam Smith, RDN, led a discussion on menu innovation with (L to R) Paul Fabre, SVP culinary & innovation, Subway; Steve Sturm, SVP of food & beverage, Firebirds Wood Fired Grill; and Nate Weir, VP of culinary, Modern Market.

Photos Courtesy of Katie Kelley

Mixologists Kathy Casey and Noah Burgess led an interactive session on building beverages with big impact. King’s Hawaiian featured a Barbacoa Lamb Birria Slider with lamb pastrami, Oaxaca cheese, ancho chicharrones, guasacaca and guajillo-charred lime broth.

Photos Courtesy of Katie Kelley

(L to R) The Flavor Experience’s Julie Tobias enjoyed a Cheesy Cali K-Dog, with Real California pepper Jack and gochujang mayo. Chef Jason Hernandez served a California Avocado Korean Short Rib Parfait with avocado wasabi-mashed potato, white avocado barbecue sauce, pickled avocado and kimchi slaw in a waffle cone.