The Food Trends Experience; US Pastry Competition; And Dynamic Culinary Demonstrations Kick Off A Successful First Day At The Internation Restaurant & Foodservice Show Of New York
March 3, 2014
Thousands of restaurant owners/operators and foodservice professionals packed into the Jacob Javits Convention Center for the opening day of the International Restaurant & Foodservice Show of New York taking place this week. In addition to 500 exhibiting companies, the Expo is packed with exciting special events including the Food Trends Experience with 75 companies offering tastings of new foods and beverages; The US Pastry Competition; the Japan Pavilion; The Ultimate Barista Competition' and the Pride of New York/Taste NY Pavilion. As seen below, thousands of restaurant and foodservice professionals had the opportunity to see, taste, discover and learn about the new culinary innovations that will inspire creative and fresh menu ideas.
Highlights for Monday, March 3rd, include:
NEW PRODUCTS - Hundreds of new food products and services from over 500 exhibiting companies such as edible spoons, coconut bliss ice cream, original pizza logs, the Audette oyster knife, and dozens of locally grown foods in the Taste NY Pavilion.
Ferdinand Metz Foodservice Forum Session highlights:
Culinary Demonstration Theater will feature Marco Cherico, Marco Polo; Chef Oscar Martinez from Havana Central; Anton Testino, Food Network's Chopped; David Binkle, Certified Executive Chef, Los Angeles Unified School District; and Jules E.D. Shepard, Jules Gluten Free.
- FINE DINING - IS IT DEAD? - A panel discussion with some of NYC's finest chefs (12:00 pm).
- Restaurant Trends, Here Today, Gone Tomorrow - moderated by Stphen Michaelides, Restaurant Hospitality. (1:30)
- Chef's Challenges - A one-on-one session with Landmarc's Chef Marc Murphy and Certified Master Chef Ferdinand Metz(3:00 pm)
Pride of New York/Taste NY Marketplace - Dozens of producers will showcase great local products-from wines, beers, and spirits, to cheeses, meats, breads, fruits and vegetables, and much more.
New York State Restaurant Association can provide insights on a variety of hospitality-related topics on legislative issues on letter grading, paid sick leave, affordable health care as well as on hot trends on gluten/allergen free, local sourcing, vegetarianism, fast casual dining and business operations.
The International Restaurant & Foodservice Show of New York will run on Monday, March 3 from 10 am - 5 pm and again on Tuesday, March 4 from 10 am - 4 pm. The Expo and Conference is produced and managed by Urban Expositions, and sponsored by the New York State Restaurant Association. For more information, visit http://www.internationalrestaurantny.com.
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