KEEP OCEANS HEALTHY
They're into seafood sustainability in a big way at the Monterey Bay Aquarium's 2010 Cooking For Solutions event. This year's chef-honorees include Suzanne Goin and Rick Bayless.
EXTRAVAGANZA OF EATS
It's nearly correct to say that if they don't have it at the National Restaurant Association's Restaurant Hotel-Motel Show, your operation probably doesn't need it. That's true for your beverage program as well, thanks to the co-located International Wine, Spirits and Beer Event that runs on the second and third day (5/23-24) of the show. NRA and IWSB both take place at McCormick Place in Chicago. Note that separate registration is required for each event, so you'll need to buy two badges.
SOUTH IN YOUR MOUTH
Experience the culinary glories of all things Louisiana by taking part in the New Orleans Wine and Food Experience. It's a compilation of events that take place at several different venues throughout the city.
No protein commodity receives more attention in the restaurant world today than pork. So why not head to the gathering that is the motherlode of information about it? We're talking about World Pork Expo, held at the Iowa State Fairgrounds in Des Moines.
It's the only industry event where you can simultaneously rub elbows with culinary superstars, indulge in the finest food and drink, and yet somehow come away with a ton of practical information that can help your restaurant make more money. Which is why the 2010 edition of Food and Wine magazine's Classic at Aspen will be one tough ticket. Our advice: buy yours now.
THE BIG PICTURE
Trying to figure out where the restaurant industry stands now and what might be happening next? Head for Techomic's Restaurants 2010: Trends and Directions. Site of this information-packed conference is the Donald E. Stephens Convention Center, Rosemont, IL, just minutes away from O'Hare airport.
The Texas Restaurant Association presents the 2010 edition of the Southwest Foodservice Expo. This three-day event will be held at the George R. Brown Convention Center in Houston.
Springboard: Wondering how some restaurant concepts made it through the economic downturn unscathed and got back into growth mode so fast? Find out how they did it and how you can do the same by attending Restaurant Hospitality's New Directions Conference, Oct. 24-26 at the Trump International Hotel & Towers in Chicago. The speaker lineup ranges from executives who know how to breathe new life into stalled chains (Sizzler's Kerry Kramp; Lane Cardwell, new c.e.o. of Boston Market; Fred LeFranc, architect of the Steak N Shake turnaround) to noted chefs who have figured out how to expand by downshifting from fine dining into more casual operations. These presenters include Top Chef Masters champ Rick Bayless; Next Iron Chef winner Jose Garces; Miami cooking legend Jonathon Eisemann; and Chicago's Paul Kahan. As always, ace concept creater Richard Melman will be on hand, presenting his namesake award this year to chef Jose Andres. For more information, go to www.restaurant-hospitality.com/nd or contact Lauren Carroll at 216-931-9714 (email@example.com).