Kristen Loken
Chef Brad Farmerie demonstrated the global approach he’s instituted at his New York City and Napa Valley restaurants with an heirloom vegetable crudités and black truffle baba ghanoush.
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Abbe Lewis / June 2013

To find out the latest in high volume fine dining and menu research and development, food and beverage professionals turn to the best. At this year’s seventh annual Greystone Flavor Summit, co-presented by The Culinary Institute of America at Greystone and Food Arts in St. Helena, California, pastry pros, chefs, butchers, mixologists, and f&b executives covered an array of topics over a two and a half day program with room to spare for food and fun.

Click the image above to peruse shots form this year's summit.