Research Chef Assoc - February 27th - Understanding Flavor

I recommend this event to people who may not be able to attend two day long "Flavor 101" classes!! go to www.culinology.com for more info on the RCA.
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RCA Chicagoland Region's ~ February Educational Event ~ Monday, February 27, 2006


Please Join RCA Chicagoland for an Evening Presentation & Dinner
Understanding Culinary “Flavor” Generation



FONA International is delighted to host the RCA Chicagoland Region’s February Educational Event

Date: Monday, February 27, 2006


Time: Technical Presentation 5:00 pm to 6:30 pm

Dinner 6:30 pm



Topic: Understanding Culinary “Flavor” Generation

This presentation will focus on the development and generation of flavors used to simulate culinary techniques and ingredients. Topics will include: flavor creation and generation, mechanics of processed flavors, labeling and application considerations.



Location: FONA International

1900 Averill Road, Geneva Illinois 60134. Phone (630) 578-8600 FONA is located just south of Route 64 (North Avenue) and west of Kautz Road in Geneva, Illinois. The facility is approximately 40 miles from downtown Chicago and O’Hare Airport.



Admission: $10 – RCA Members; $15 – non-members; $5 – students. All monies collected will be donated to Share of Strength Operation Frontline.


RSVP: Please send to Lora Nickelson at: sucrechef@yahoo.com



Directions to FONA International from O’Hare Airport



1. From the car rental area, follow Mannheim Road south to Chicago

2. Follow signs to I-294 South towards Indiana out of the airport

3. Take I-294 South to I-88 West towards Aurora

4. Follow I-88 West for about 20 miles to the Farnsworth Avenue exit

5. Exit at Farnsworth Avenue and turn right off the exit

6. Follow Farnsworth Avenue about 6 miles (it will turn into Kirk Road after about the first mile)

7. Turn right on Averill Road

8. FONA is located about a half mile up on the right side of the road

Directions to FONA International from Midway Airport

1. Follow Cicero Avenue North to I-55 South

2. Take I-55 South to I-355 North

3. Take I-355 North to I-88 West

4. Follow I-88 West for about 12 miles to the Farnsworth Avenue exit

5. Exit at Farnsworth Avenue and turn right off the exit

6. Follow Farnsworth Avenue about 6 miles (it will turn into Kirk Road after about the first mile)

7. Turn right on Averill Road

8. FONA is located about a half mile up on the right side of the road

Directions from Downtown Chicago

1. Take I-290 West to I-88 West towards Aurora

2. Follow I-88 West for about 20 miles to the Farnsworth Avenue exit

3. Exit at Farnsworth Avenue and turn right off the exit

4. Follow Farnsworth Avenue about 6 miles (it will turn into Kirk Road after about the first mile)

5. Turn right on Averill Road

6. FONA is located about a half mile up on the right side of the road



For additional directions or any special transportation or dietary needs please feel free to contact Tracy Cesario at FONA International (630) 578-8431.

Queijo,

Thanks for another great tip.

I've already sent my reservation by e-mail.

Regards,

HI,

I attended the Research Chef's Association meeting at Fona International in Geneva, formerly known as Flavors of North America. FONA develops flavors for confection, bakery, snack, savory, beverage, dairy and nutraceutical products.

The lecture preceeding dinner was 'Understanding Culinary Flavor Generation,' which was quite informative. In the initial discussion they were comparing their function to a Chef. Where a Chef begins with the finest ingredients, the food technologist does the same except theirs come in sacks, tanks and bulk loads. While a Chef works at a relatively small scale, food technologists work in batches or continuous flow environments. A Chef is preparing food for the moment, food technologists concern themselves about the product being as fresh tasting today as it will at the end of the products shelf life.

Naturally there were industry terms, acronyms and jargon specific to the industry, whose meaning I could only estimate from the context. I personally liked the opportunity to see how another industry worked, their concerns and challenges.

Dinner followed the lecture which was an education into itself. "The menu was created by FONA's by Jeff Banes, Senior Culinary Technologist and Cara Newkirk, Senior Market Manager - Savory, together with their caterer, Moveable Feast (aka Oprah's favorite brownie vendor), to showcase flavors from novel to everyday currently featured in our unique flavor trend mapping methodology -- The Flavor Radar."

Amuse
"Smoked Duck Breast with Pomegranate Meyer Lemon Coulis
featuring Pomogranate Type Flavor Nat & Art #944.0095U at 0.07%
and N-C Lemon Flavor (Meyer Type), Nat WONF #862007OU at 0.03%"




Appetizer
"Prosciutto Wrapped Endive with a Balsamic Fig Recduction
featuring Fig Flavor, Nat WONF #944.0079U at 0.30$;
and Italian Herb Flavor, Nat. #860.042 at 0.25%"




Soup
"Applewood Sage Butternut
featuring Sage Flavor (Dalmation), Nat WONF #914.0018U at 0.06%
N-C Bacon Flavor (Applewood Smoked), Nat WONF #948.0001U at 0.25%
and Mirepoix Flavor (Brown), Nat WONF #939.177 at 0.20%"




Entree
"Prairie Grove Farms Tournedoes of Pork with Cardamon Quince Chutney
featuring Cardamon Flavor, Nat WONF #914.0023U at 0.25%;
Fig Flavor, Nat WONF #944.0079U at 0.25%
Quince Flavor, Art #944.225 at 0.20%
and Ginger Flavor, Nat WONF #914.0008U at 0.08%"


"Served with Buttermilk and Garlic Mashed Potatoes and
Asparagus drizzled with a Blood Orange Pomegranate Vinaigrette
featuring Blood Orange Extract, Nat #884.0055U at 0.35%;
and Pomegranate Type Flavor, Nat & Art #944.0095U at 0.08%"




Grand Finale
"Chile Tamarind Ice Cream served with a Shortbread Cookie
featuring Chile Flavor, Nat & Art #893.060U at 0.20%;
Tamarind Flavor, Nat WONF #944.0075U at 0.50%;
and Vanilla Creme Flavor, Nat WONF #926.0129U at 0.25%"


"Cardamon Coffee Eclairs
featuring Cardamon Flavor, Nat WONF #914.0023U at 0.35%;
and Vanilla Creme Flavor, Nat WONF #926.0129U"



My dining companions were representatives of a vegetable juice company and a salesman from a soy sauce manufacturer. Topics ranged from dehydrating onions; to yeast for beer and bread, to beneficial molds to molds that will take you straight to the hospital; how to experience the full range of taste; Matsumoto's homemade soy sauce and the fire at Chuck's BBQ.

The entire evening had a cost of $15. We learned at the dinner's closing the program fee was being donated to a food pantry.

Very nice evening with an interesting dinner and dynamic exchange of information.

Regards,

Moveable Feast catered our 25th anniversary two years ago and did an awesome job of the food offered. It was summer, we made it an all appetizer menu, both hot and cold, we got raves from all of our guests.

Moveable Feast
321 Franklin St.
Geneva, Il.
630-845-3287

They have a deli counter and a few tables to eat at in their store, right off of Third Street in a old house.