Worlds of Flavor - Culinary Institute of America
I had the opportunity to present at the Worlds of Flavor Conference in Napa Valley, CA. It was an incredible chance to share some of West Virginia and reconnect with my Alma Mater, the Culinary Institute of America at their stunning Copia campus. The central theme was authenticity, flavor, and the future. This is one of my favorite things to talk about and a true core of how the team and I approach food in our restaurants back in West Virginia.
I got to share a little bit of the history of oysters in Appalachia, tracing their roots back to the accessibility brought by the B&O Railroad and how the whole town would gather together to enjoy oysters brought in by the train.
Early West Virginia was an incredible melting pot of different cultures and cuisines brought together by the mines. Many people don’t realize the diverse heritage of Native American, African American, Scotch-Irish, German, and Italian influences. All of those cultures help form the unique flavor of these mountains.
For me, growing up in an Italian family many of our recipes and traditions were as much influenced by our neighbors as they were old country. Getting a chance to share these stories and flavors with over 200 chefs was a real honor.
I truly believe slowing down to reconnect with our origins is essential for moving forward. It’s a big part of our approach, including sourcing locally to make sure our efforts are sustainable and letting those unique flavors shine. I got to share some dishes that featured venison, trout, mushrooms, ramps, and a unique ramp pesto.
A huge thank you to CIA for their hospitality and the opportunity for West Virginia to share the stage with so many great chefs.
-Chef Paul
