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Flavor Experience Delivers on its Name and More

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This August, the National Honey Board (NHB) had the privilege of participating again as a sponsor at Flavor Experience – a premier, annual foodservice industry conference drawing menu decision-makers from across the country. This year’s show did not disappoint, affording us a top-notch opportunity to showcase honey’s unique flavor and versatility to food and beverage industry influentials.

Honey was featured on the menu throughout the three-day conference, held in Newport Beach, Calif. It was showcased in a range of applications, including food and beverage, and savory to sweet. Here is a sampling of the honey-inspired items offering sweet inspiration to Flavor Experience attendees:

  • Honey Bacon Cheddar Scones
  • Blueberry Muffins with Salted Honey
  • Honey Butternut Squash “Began” Poke
  • Sriracha and Honey Deviled Eggs
  • Honey Tandoori Chicken
  • Honey Chia Pudding
  • Honey Lemon Curd Mini Tarts

The NHB also featured two non-alcoholic beverages at the conference’s al fresco luncheon – a Honey Cherry Kombucha and a Honey Carrot Turmeric energy shot, served in NHB branded glasses. The flavorful, trend-forward drinks were welcome thirst quenchers under the warm August sun.

Highlighting the NHB’s participation at Flavor Experience 2017 was the Pinnacle Showcase, held the second evening of the conference. The much-anticipated event included an exclusive NHB station dishing up four diverse honey-inspired offerings created by Seattle-based Chef Kathy Casey of Kathy Casey Food Studios (www.kathycasey) and her talented team:

Honey Butterfly Tea Soda

– Orange Blossom Honey Citrus Soda Combined with Blue Butterfly Pea Tea (a crowd favorite for its fun colors and naturally sweet, refreshing flavor)

Roasted Beet & Blood Orange Muhammara

 – Greek Yogurt and Pomegranate Orange Blossom Honey Drizzle with Extra Virgin Olive Oil, Bee Pollen Zaatar and Crisp Pani Pani (a craveable combination of flavors and textures, united by honey)

Korean Salmon Poke Bowl

– Salmon with Clover Honey Spiked Gochujang, Green Apple and Sesame Kim Chee Served on Ancient Grain Rice with Honey Gochujang Dusted Popped Sorghum (a perfect balance of sweet and heat, plus a touch of tart and texture)

Honey Red Wine Sipping Chocolate

– Hot Chocolate and Red Wine Topped with Toasted Wildflower Honey Marshmallow and Red Wine Salt (a captivating combination of flavors and velvety mouthfeel in a dessert drink)

Judging by the number of repeat visitors to the NHB booth that night (we won’t name names), we are fairly certain we hit a “sweet spot” among 2017 Flavor Experience attendees.  The conference proved, once again, to be the perfect forum to stir excitement about honey and hopefully influence menu innovation by foodservice pros at some of America’s leading restaurant chains. 

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