FLAVOR FORWARD EVENTS
Curating next-level culinary and beverage experiences
In 2021, Katie joined forces with Pam Smith, RDN, a leading menu, concept and flavor consultant. Together, they created Flavor Forward Events, a powerhouse boutique company that takes a creative vision to an executable plan for an unforgettable event.
Guest chef Marc Marrone served up Chinese Sausage Bao with pickled mustard aïoli at the Toyota National Dealer Meeting in Las Vegas.
Photo Credit: Kathryn Rapier
Our vision is to bring people together through memorable, immersive moments that are welcoming, contemporary, authentic, energizing and unique. We engage all five senses, elevating the food and beverage beyond just flavor.
They elevate the food & beverage experience, introduce the latest flavor trends, work closely with the venue’s F&B team and bring in leading-edge culinary and mixology expertise.
Katie and Pam offer a unique service that draws on their years of industry experience:
- Katie is a flavor trends expert, with more than 20 years tracking the latest menu trends and staying closely engaged with the most inspiring chefs and mixologists in the country. She is a frequent speaker at national foodservice events, addressing chefs about flavor innovation.
- Pam is a Registered Dietitian Nutritionist, culinary consultant, speaker and brand ambassador. She was the host of Disney’s Epcot International Food & Wine Festival for all 24 years, charged with planning live celebrity chef demos and food & beverage events, and has served as culinary consultant to top hotels and restaurants, including Disney, Hyatt Hotels and Resorts and Ruth’s Chris Steakhouse. She is also the co-creator of Seasons 52. www.shapingamericasplate.com
Katie and Pam serve as F&B creative consultants for the Toyota National Dealer Meeting, an epic annual two-day event that hosts more than 4,000 guests.
French Onion Mac and Cheese with Gruyère, white cheddar, oloroso Sherry-caramelized onions, crispy crouton crumbs | Photo Credit: Kathryn Rapier
“The Hive Mind,” presented by Chef Jamie Simpson and the team from the Culinary Vegetable Institute. Featuring custom-built hive bodies used as serving vessels, dishes included: Spring Honey & Cherry Blossom Tea Foam with Bee Pollen, Murray River Salt and Edible Flowers and a Carrot on a Stick, glazed with Fermented Honey and coated in Puffed Rice and Thyme | Photo Credit: Kathryn Rapier
Pam Smith, RDN