NRA Introduces Foodamental Studio


Attendees at this year’s 2014 National Restaurant Association Restaurant, Hotel-Motel Show will have the opportunity to explore new culinary trends hands-on at the new Foodamental Studio, an intimate, interactive educational workshop area, located in North Hall, Level One. Over the course of four days, there will be more than 20 classes. Each class, limited to 50 attendees, will explore techniques in everything from fermentation to dessert design to adopting trending cuisine flavor notes such as Filipino and Malaysian. Led by award-winning chefs such as Mindy Segal and category experts like cheesemonger Lisa Futterman and food photographer Jeff Kauck, Foodamental Studio participants will have the opportunity to hear from the experts and then roll up their sleeves and try the techniques out for themselves.

“Foodamental Studio is a completely unique Show floor area that combines traditional education sessions with product demonstrations and hands-on experimentation,” says Sam Facchini, 2014 convention chair and co-founder/co-owner of Metro Pizza in Las Vegas. “Our mission in developing education at NRA Show is all about demystifying hot-button topics and trends for attendees. I can think of no better example of that than allowing attendees to try their hand at these trends for themselves, under expert tutelage, right on the Show floor.”

The line-up of Foodamental Studio sessions is evolving but will include topics such as:

We're in a Pickle: As the top trend in prepared foods from the NRA’s 2014 What’s Hot Survey, learn the basics of pickling and brining and how to apply them to everything from protein to produce, from appetizers to entrees.

Food Selfie: Learn how to take the perfect beauty shot of food for social media and website needs to drive diners’ appetites.

Say Cheese: Perfect your cheese vocabulary and learn the basic pairings with beverages, olives, meats, fruits, and breads to create a perfect cheese plate.

Malaysian Flavors: As another “What’s Hot” trend, experiment with the spices and aromatics of Malaysian cuisine such as turmeric, chilies, cumin, coriander and cardamom combined with galangal, lemongrass, ginger, tamarind and curry leaves for deeply-layered, complex flavor without the spicy heat of other Southeast Asian cuisines.

Fermentation Nation: In another hot technique session, learn how to make kimchi and utilize other ancient fermenting techniques coming back into style.

The Chop Show: Watch the pros showcase the art of nose-to-tail butchery.

Pleased to Meat You: Using traditional and modern techniques, prepare a variety of charcuterie items including terrines, savory mousses, pâtés, sausages, cured meats, and smoked meats.

Carbonation Station: As the number one trend in non-alcoholic beverages, bring on the bubbles to create original housemade sodas.

You Got Served: Delicious Tea: Tea goes beyond the cup for this session showcasing the versatility of tea for everything from cupcakes and sorbets to dry rubs for meat.

DIY Desserts: Inspire customers to get creative with the tips and tricks to execute a “make-your-own” dessert program.

The Perfect Pair: Beer and Food Pairing: Learn how to pair beer with everything from appetizers to dessert.

Filipino Flavors: The next big Asian flavor trend. Utilize the sweet, salty, and sour flavors of this hot cuisine with ingredients like Bagoong, calamansi and coconut sugar.

A Grain of Truth: Procure, prepare and work with specialty and ancient grains like amaranth, barley, farro, freekeh, groats, millet, oats, rye, quinoa, wheat berries, and more to be on-trend for health-conscious consumers.

New Cuts of Meat: Pork bellies have been done, and now it’s time to explore other lower-end meats with dishes like pig feet Cubanos and beef tongue soup.

Bread-y When You Are: The once overlooked starters takes center stage with the rise in artisan breads from ciabatta to challah to pretzel buns.

Sour Power: Explore the flavor profiles of mustards, citrus, vinegars, and more to add acidity to dishes and pack a punch of flavor.

Don't be Bitter: From broccoli rabe and kale as pizza’s prized toppings to IPA brews and bitter liqueurs, learn how to embrace the once baulked-at flavor with everything from charred vegetables to dark chocolate.

Oh Say Can We Seaweed: Taking cues from Asian and Nordic chefs who prize légumes de mer for their snappy texture and deeply oceanic, umami-rich flavor, utilize edible saltwater plants from nori, kelp, and algae for dishes from noodles, grains, and even desserts.

Avocado Communicado: Use French and Russian-style service techniques and utensils tableside to properly peel, core, slice and plate an avocado in an efficient eye-appealing and appreciate the concept of mise en place for the popular product.

That's Oil, Folks! From alternative oils such as avocado, hazelnut and benne seed to specialty oils to add a last minute punch to high-end cocktails, discover the spectrum of oils to create a depth of flavor.

Choco Loco: Learn the art of chocolate sculpting techniques.


News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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