In - house facilities at Pacuare Lodge include a swimming pool, massage therapy experts (enjoy de-stressing massages in the lap of nature) and a stylish restaurant and bar (serving an inventive
menu of global cuisine and creative cocktails against a surreal Caribbean sunset landscape).
The 2014 program schedule included: culinary demonstrations centered around adventurous flavors and new
menu trends; presentations and panel discussions focused on sustainable agricultural practices, the role
of wheat in our diet vs. seekers
of gluten - free options, and water issues affecting food production; discussions on how American
menus are often shaped by millennials, health and nutrition concerns, and
global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop
menu concepts using sponsor products for the following categories:
Spring Scoop features new
menu design capabilities and a wide array
of products that address several trends and product attributes important to millennials, including:
global cuisine, sustainability and portability.