Chefs from Europe and the Americas are increasing seeking inspiration from the diverse cuisines of Asia. Age old techniques and unique ingredients often create a flavor profile that is both captivating and, sadly, often unknown in the West.
The recently concluded 17th Annual Worlds of Flavor International Conference & Festival presented by The Culinary Institute of America on their Greystone Campus in St Helena, California brought East and West together in a three day seminar conference that was a true culinary adventure.
The Conference’s seven hundred attendees included senior level chefs, independent and chain restaurant operators, university and contract food service managers, hotel food and beverage directors, leading foodservice manufactors, marketing experts, wine and other beverage producers and distributors, supermarket foodservice operator, culinary educators, world cuisine experts and members of the press.
Taylor Shellfish Farms was honored to be among those present and to share their product with the many leading chefs attending including Chef Chris Kajioka (Hawaii), Chef Ken Tominaga (Hana Japanese Restaurant, Sonoma), Chef Brandon Jew (Mister Jiu’s, San Francisco) and Chef Alvin Leung (Bo Innovation, Hong Kong).
Special thanks goes to Suntory, the lead Conference sponsor who not only provided major support to the Conference but also graciously asked Taylor’s Director of Brand Marketing and master shellfish shucker, Marco Pinchot, to join their culinary staff as they prepared oysters to serve with their award winning whisky.
The final preparation, entitled “Happy Spoon”, consisted of individual Taylor Shigoku Oysters garnished with crème fraiche, uni and two types of roe – all paired with Suntory’s award winning Hibiki Japanese whisky.
What an outstanding combination – the world’s top ranked whiskey and Taylor’s award winning shellfish!