We've assembled twelve fantastic session focusing on different regions around the world, from Memphis to Madagascar and from Vermont to Peru. Our sessions are led by chefs, farmers, brewers, food tour operators and culinary instructors from all over the country. Every conference attendee will have the opportunity to attend three sessions. Purchase your ticket before September 12th and you will have the opportunity to tell us which session you'd like to be assigned to.
Peruvian Ceviche and Causa Limena
Taste the Terroir of American Honey
From Farm to Table: The Trace and Trust Story
New England Lamb Butcher Demo
New England: Yo Ho Ho and a Bottle of Rum!
Memphis: BBQ and Beyond
Dry-Cured for Three Generations: A Family’s Journey in Charcuterie
Durham, North Carolina: Integrity Tastes Good
Do Something Delicious: Discover Ontario!
The Story of Vermont Ice Cider: A Tasting and Pairing
Before There Were Food Trucks, There Were Lunch Wagons
The Chocolate of Madagascar