Kaya Ogruce Provides a Sneak Peek at the Death in Venice Trend Safari
Katherine Pendrill — May 24, 2017 — TH Video
References: youtu.be & deathinvenice
With Future Festival 2017 only a few months away, Kaya Ogruce has given Trend Hunter an exclusive sneak peek at the food-centric Trend Safari set to take place at Death in Venice gelateria and cafe.
Since opening Death in Venice back in January of 2016, Ogruce has been serving up sustainable, small-batch gelato to the delight of Torontonians. However, one is unlikely to find the traditional assortment of sugary-sweet flavors at this particular gelato shop. Instead, Ogruce serves up novel and edgy flavor combinations such as Caramelized Eggplant & Tahini, Corn On The Cob and Thai Peanut Soy Fish. While these kinds of savory flavors may sound peculiar, Ogruce explains, "I don't have a sweet tooth, so I like to come up with flavors that have some kind of season and some kind of element that breaks the sweetness."
It is this unique approach to flavor creation that Ogruce is eager to share with Future Festival attendees during the Death in Venice Trend Safari. Not only will attendees have a chance to sample more than 15 of Ogruce's innovative flavors during an interactive 'gelato tasting,' but they will also be able to go behind the scenes to look at the gelato-making process from the sourcing of local ingredients, all the way through to production.
If you're interested in learning more about Ogruce's unique approach to flavors and maybe even sampling some savory gelato for yourself, be sure to secure your tickets to Future Festival 2017.
Since opening Death in Venice back in January of 2016, Ogruce has been serving up sustainable, small-batch gelato to the delight of Torontonians. However, one is unlikely to find the traditional assortment of sugary-sweet flavors at this particular gelato shop. Instead, Ogruce serves up novel and edgy flavor combinations such as Caramelized Eggplant & Tahini, Corn On The Cob and Thai Peanut Soy Fish. While these kinds of savory flavors may sound peculiar, Ogruce explains, "I don't have a sweet tooth, so I like to come up with flavors that have some kind of season and some kind of element that breaks the sweetness."
It is this unique approach to flavor creation that Ogruce is eager to share with Future Festival attendees during the Death in Venice Trend Safari. Not only will attendees have a chance to sample more than 15 of Ogruce's innovative flavors during an interactive 'gelato tasting,' but they will also be able to go behind the scenes to look at the gelato-making process from the sourcing of local ingredients, all the way through to production.
If you're interested in learning more about Ogruce's unique approach to flavors and maybe even sampling some savory gelato for yourself, be sure to secure your tickets to Future Festival 2017.
Trend Themes
1. Savory Flavor Combinations - Exploring and creating novel and edgy flavors that break traditional sweetness.
2. Interactive Gelato Tastings - Engaging consumers in a hands-on experience to sample and learn about innovative gelato flavors.
3. Sustainable Small-batch Gelato - Providing ethically-sourced and locally-made gelato to meet the demand for environmentally-friendly food options.
Industry Implications
1. Gelato Shops - Opportunity to differentiate by offering unique and non-traditional flavors that cater to the growing consumer interest in experimental and savory desserts.
2. Food Events and Festivals - Platform to showcase and market innovative and unconventional food creations in an interactive and engaging environment.
3. Sustainable Food Production - Potential for incorporating sustainable and locally-sourced ingredients in gelato production to attract environmentally-conscious consumers.
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