Wixon will feature innovative menu concepts inspired by Millennial and American flavor trends and crafted by its new corporate chef, Steve Padley, at the Culinary Institute of America’s (CIA) Worlds of Flavor International Conference & Festival. The Conference will be held November 14–16 at CIA at Greystone in Napa Valley, California.
Wixon will serve samples of simply prepared food items, the Cheddar Brat Shooter and Green Apple Greek Yogurt Push-Up, at the first floor Flavor Bar on November 14 at 4:30 p.m. and November 15 at 3:45 p.m. The menu concepts were developed in Wixon’s Innovation Center and from globally sourced ingredients by the Wixon Foodservice Group, a team of flavor chemists, meat scientists, and food technologists and corporate chef Steve Padley. Padley has spent more than 20 years driving new product development for the foodservice and industrial ingredient markets.
Millennnials, those born between 1981 and 2000, seek to experience food, particularly when on the go. They enjoy fun, big flavors, snacking, and handheld items. Both of the new menu concepts satisfy Millennial preferences.
The Cheddar Brat Shooter features a grilled Wisconsin bratwurst, crisp smoked dill pickle, and a rye crouton served in a shooter glass of stout beer cheddar cheese soup. The shooter is a shot of soup with all the trimmings, for a full effect of flavor. The Smoked Pickle Mix for heated vinegar and cucumbers produces pickled cucumbers that can be refrigerated for several days while maintaining a fresh taste. Cheddar Soup Mix, plus chicken stock, cheese, and heavy cream, creates a creamy soup to top off the brat, pickle, and crouton.
The Green Apple Greek Yogurt Push-Up is a layered, brightly colored mix of salted caramel, green apple, and Greek yogurt. The Push-Up allows the consumer to have a sweet treat to push up and bite into for a full-flavor experience. Add apple cider sauce to the proprietary Green Apple Mix and milk to the Caramel Mix to produce a no-cook sauce.
“The team looks forward to presenting its latest food items at Worlds of Flavor and showcasing Wixon’s talent for uncovering market trends and turning them into menu solutions,” Padley says. “Wixon’s more than a century of expertise in the food arena, combined with my range of culinary product innovation, translates to exciting offerings for chefs seeking to satisfy adventurous palates.”
