What You Missed During NRA: Flashpoint Innovation

There was plenty to celebrate during the National Restaurant Show (held last month in Chicago): new products, friends new and old, tasty bites, and in the case of Chef Adam Moore, the grand opening of his newest venture: Flashpoint Innovation, a food and beverage consultancy housed in a one-of-a-kind 30,000 square foot inspirational space.

Flashpoint Innovation is a trusted alliance of chefs, mixologists, product developers, strategists, designers, industry experts, and manufacturers.

Flip through the next few pages for a look at the bites that were served during the opening weekend's festivities.

The Grand Opening

A feast for the senses like none other, event guests were welcomed to three stories of F&B experiences featuring the inspiration kitchen, bar studio, retail apothecary, innovation lab, and working rooftop farm with three greenhouses. 

Barilla® Lasagne Chef Crisps (Givaudan® Vodka Sauce Dust, Givaudan® Cheese and Black Pepper Dust, Givaudan® Red Curry Seasoning, Givaudan® Provencal Herb Seasoning). Photo courtesy Miter Box Media/Emma Rimsa/Nathaniel Hamilton

daho Potato® Waffle Chips n’ Dip (Idaho Potato Waffle Chips®, Givaudan® Suya Seasoning Onion Dip, Givaudan® Loaded Baked Potato Dip). Photo courtesy Miter Box Media/Emma Rimsa/Nathaniel Hamilton

Hibiscus Smoked Bloom (Bribon® Blanco Tequila, Monin® Hibiscus, Lime, Gracias a Dios® Espadin Mezcal Cold Foam). Photo courtesy Miter Box Media/Emma Rimsa/Nathaniel Hamilton

Barilla® Love Heart Shaped Pasta “Gazpacho” Salad (Barilla® Love Heart Shaped Pasta, Clarified Marinara). Photo courtesy Miter Box Media/Emma Rimsa/Nathaniel Hamilton

Sambazon® Pavlova (Sambazon® Acai Curd, Coconut White Chocolate Ganache, Dos Maderas® Rum and Monin® Coconut Infused Pineapple, Lime Caviar®). Photo courtesy Miter Box Media/Emma Rimsa/Nathaniel Hamilton

Surf n’ Turf Skewer (Paradigm Foods® Senku Pure® Wagyu Beef, Cuisine Solutions® Octopus, Cuisine Solutions® Pork Belly, Givaudan® Umami Seasoning, Texas Pete® CHA! Glaze). Photo courtesy Miter Box Media/Emma Rimsa/Nathaniel Hamilton

Texas Pete® Chicago Style Popcorn (Texas Pete® Hot Popcorn, Cheddar Cheese, Sorghum Caramel). Photo courtesy Miter Box Media/Emma Rimsa/Nathaniel Hamilton

Bubbles n' Biz

Guests to the annual International Foodserviice Editorial Council's Bubbles 'n Biz networking event gathered at the Flashpoint space. 

James Beard-winning Chef Nancy Silverton was on hand to prepare sandwiches with her La Brea Bakery team. Photo courtesy Buzz Orr Multimedia

Rustic Mortadella Sandwich on La Brea Bakery Ciabatta. Photo courtesy Buzz Orr Multimedia

Watermelon Sushi with fried shallots and ginger lime dressing. Photo courtesy Buzz Orr Multimedia

Woodfired American Lamb Sirloin Mini Gyro. Photo courtesy Buzz Orr Multimedia

Flashpoint Innovation has partnered with Roof Crop, a green roof growing company, for fresh herbs, florals, and produce. Woodfired American Lamb Sirloin Mini Gyro. Photo courtesy Buzz Orr Multimedia

Frico CA-do Toast. Photo courtesy Buzz Orr Multimedia

Butter-Toasted Shrimp Roll with pickled mango relish. Photo courtesy Buzz Orr Multimedia

Want more from the National Restaurant Show?

Want to see more of what you missed during the National Restaurant Association Show? Check back next week when we take a look at some of the innovative ideas we saw throughout the conference that might be a good fit for your catering business.