The Southeast Produce Council has reinvigorated our roadshow program from years past to provide our foodservice members with an educational opportunity in which they will gain insight into trends and best practices within the foodservice sector.
We invite you to register to attend this year’s R.E.C.I.P.E. Roadshow on Thursday, September 12, 2019 during our Southern Innovations Organics & Foodservice Expo at the Gaylord Opryland Resort in Nashville, Tennessee. As Ronnie De La Cruz moderates the session, we will hear from key industry professionals, including The Produce Moms’ Lori Taylor, as well as several expert/chef duos delving into each part of the produce PLOT (Potatoes, Lettuce, Onions, and Tomatoes).
8:00am: Introduction by Ronnie De La Cruz (De La Cruz Consulting & Training)
8:10am – 8:40am: The Produce Moms’ Lori Taylor’s presentation on increasing produce consumption
8:50am – 9:20am: Potato Presentation w/ Stanley Trout (Idaho Potato Commission) and Chef Jason Henderson (Straight Path Consulting)
9:30am – 10:00am: Lettuce Presentation w/ Larry Narwold (Mann Packing) and Chef Ed Butler (US Foods)
10:10am – 11:30am: Onion Presentation w/ Teri Trost (Gills Onions) and Chef Barry O’Connor (Performance Food Group)
11:40am – 12:10pm: Tomato Presentation w/ Jeffrey DeBoer (FreshPoint) and Chef Jody DiSabantonio (Sysco)
12:20pm – 12:45pm: Q&A w/ Ronnie De La Cruz
SEPC successfully concludes its first RECIPE Roadshow
Atlanta, GA (June 14, 2018) – The Southeast Produce Council wrapped up its inaugural RECIPE Roadshow June 13th, 2018 where the organization began: The Atlanta Farmers Market. Many produce professionals gathered for educational presentations about local produce, weather implications, and “Produce 101”, which allowed for a specific discussion about each part of the produce PLOT (potatoes, lettuce, onions and tomatoes). Along with produce presentations, the attendees also engaged in five chef demos where they watched the preparation of a produce-based dish and got to indulge in the yummy creation.
Al Yancey, of Yancey Consulting, gave the presentation on homegrown and local produce. He discussed the importance of buying local, and he engaged the audience by asking them why we value local produce and what we consider local and homegrown.
Following the local produce presentation, Landon Long, of Old Hickory Logistics, and Larry Narwold, of Mann’s Packing Co., taught the audience about the importance of being aware of transportation and weather implications that could potentially hinder the efficiency of your company.
The Roadshow invited five chefs to come present their work to our attendees during the event: David Woolley, Idaho Potato Commission; David Quick, Reinhart Foodservice; Chris Stavely, FreshPoint; Joshua Butler, US Foods; and Tony Schmidt, Performance Food Group. Their dishes ranged from Croquettes, ceviche, and lobster salad with roasted tomatoes and onions, to beet salads, a warm potato salad, and so much more.
The final portion of the event was a presentation on four specific topics, PLOT: Potatoes (by Stanley Trout, Idaho Potato Commission), Lettuce (by Larry Narwold with Mann’s Packing Co.), Onions (by Brandon Parker with Shuman Produce), and Tomatoes (by Al Yancey with Yancey Consulting). The audience got the opportunity to ask questions and engaged with the speakers following their presentations.
The event was a successful first RECIPE Roadshow experience where SEPC created an environment that took the attendees back to the roots of the organization. Allowing for plenty of Networking, Innovations, Community and Education- the Southeast Produce Council is proud of the event and is hopeful it will continue in the future.
“ As we embark on our 20th Anniversary, we felt a great sense of nostalgia as we held the inaugural RECIPE Roadshow back at the Atlanta State Farmer’s Market. It was there that the Southeast Produce Council held it’s formation meeting in 1999. Just like that meeting, our goal was to provide a platform for our members to network and learn from each other to become better professionals within our industry. Our focus for the RECIPE Roadshow is on our foodservice members and the challenges they face each day. We tackled local grown produce strategies, transportation laws and weather issues that has a direct impact on the end user. We believe this concept will grow each year as we travel to a major city within our marketing area sharing info on trends and handling procedures to increase sales and profits,” said David Sherrod, President and CEO of SEPC.