This year’s Dine-Around will showcase Ybor City, Tampa’s Latin Quarter. We talked to staff from each of the Dine-Around restaurants on this year’s agenda to get the inside scoop on what kind of culinary delights attendees can expect March 3.
Much was said at MenuDirections about spices jazzing up a dish. The same can be said for conferences, as this sampler of flavorful quotes attests. Here they are, delivered without any adulteration.
MenuDirections abounded in ideas, some so self-contained that it’s difficult to lump them into categories or one of our larger themed stories from the conference (which you’ll find here.) Here, then, is a mixed assortment of those notions and insights.
No longer a MenuDirections newbie, I was able to work the comprehensive education program more aggressively today, jumping from chef demos to flavor forecasts while sampling recipes developed with both health and flavor in mind.
Well, the first day of MenuDirections 2012, in Charleston, S.C., is in the book, and it went off without a hitch. From a lunch with foods prepared by nearly 20 sponsors to a Dine-Around at three of Charleston’s best-known restaurants, our 150 operator attendees were treated to one culinary delight after another.
One day into the Menu Directions conference here in Charleston, S.C., I’ve stumbled across some truths that surprised this first-time attendee of the meeting, an immersion in America’s foodservice preferences.