First Choice

Rich’s Trend to Table Media Event Makes News

The last week in October, Rich’s hosted the first-ever Trend to Table media event in Rich’s Customer Solution Studio inside the Innovation Center at WHQ. Nine foodservice and in-store bakery media editors from top industry publications participated in the half-day session featuring four of today’s up-and-coming chefs from across the US. Datassential, Rich’s research and trends partner, identified four trend categories and each food mastermind prepared a signature dish featuring Rich’s products to highlight the menu trend.

“We are committed to delivering the Rich Experience to customers by partnering with media to share relevant, data-driven trend insights and practical, chef-inspired menu applications through their industry publications,” said Monica H. Sokolovskiy,Director of Customer & Integrated Marketing.

Representatives from major publications including Restaurant Hospitality, Restaurant Business, Nation’s Restaurant News, FSR, Progressive Grocer, Total Food Service and Foodservice Director, were in attendance on October 29, among others.

Datassential’s senior director, Maeve Webster, kick-started the seminar with an in-depth look at the background data supporting each of the menu trends. Then creativity took center-stage as each food innovator used Rich’s products to prepare an original dish; their own personal expression of the trend masterfully prepared and plated to perfection.

Kelly Whitaker, Executive Chef & Partner at ID Est Hospitality Group in Colorado, tackled Flatbreads & Pizza with his Frutti Di Mare Pizza. Created on Rich’s Oven-Fired Flatbread, Whitaker’s innovative take on this flatbread pizza included a fermented hot sauce and non-traditional toppings like sardines, octopus and smoked mussels.

Widely acclaimed “mastermind” and founder of Boba 7 in Los Angeles, Elton Keung, wowed the audience with his creative extension of bubble teas, demonstrating the steps behind his trend-setting alcoholic boba tea. Keung’s innovative flare shone as he whirled and poured, ultimately crafting his signature drinks, the Brulee It On Me (featuring Rich’s Crème Brulee) and Cinderella Milk Tea (featuring Rich’s Crème Anglaise).

Sandwiches and their various carriers will still top menus in the years to come, but Eric Silverstein, founder of the Peached Tortilla in Austin, TX, focused on the evolution of the sandwich and showcased trendy new flavors and pairings that will emerge on menus. Using Rich’s Sandwich Rolls, Silverstein plated a banh mi sandwich with milk-braised pork, arugula, pickled Asian pears, red onions and sambal mayo.

Finally, the sweeter side of the menu was presented by Britt-Marie Culey, Owner & Executive Pastry Chef of Coquette Patisserie in Cleveland, OH. Culey developed an Entremet, which is a multi-layered mousse-based cake with various flavors and textural contrasts, an exciting new menu concept in the US. The dessert is an upscale tiramisu with less sweetness and a more complex profile that incorporates new and unexpected flavors. Her Beet Forest was created by alternating layers of Rich’s Chocolate Uniced Brownie and a root vegetable whip made from Rich’s Whipped Topping, beets and an orange glaze.

In her latest publication, attendee Emily Byrd, FSR, “the event not only touched on some of the most promising culinary and beverage trends of the moment, it emphasized ways to execute them in a way that would help operators not just cling to a passing fad, but instead get in on the ground floor of new movements in the industry.” 

FSR’s full coverage can be viewed here https://www.fsrmagazine.com/industry-highlights/lessons-rich-s-inaugural-trend-table-event

More coverage from Emily was also published in QSR and can be read here: https://www.qsrmagazine.com/exclusives/can-flatbreads-save-pizza?utm_campaign=20151105&utm_medium=email&utm_source=jolt&microsite=525176v

“The editors were engaged, the food innovators all gave organic and interesting demos and Maeve of Datassential delivered newsworthy content that’s sure to be utilized by our attendees and ultimately our customers,” said Sokolovskiy.