New to the annual Crosset Produce & Floral Conference in 2019 were cooking demonstrations throughout the day, spotlighting delicious produce-based snacks, side dishes, and entrees and a conference-closing happy hour featuring produce-inspired cocktails and beer.
Chef Shelly Thompson, presented by Club Chef, kicked off the morning with Latin Veggie Breakfast Corn Cakes. These creamy corn grit cakes dotted with fresh roasted corn and topped with a sautéed cumin-scented Latin Vegetable mix, a poached egg, cotija and queso quesadilla cheeses and fresh cilantro gave attendees a delicious, protein-packed start to the day.
Chef Shelly followed breakfast with a quick, easy, and tasty Warm Roasted Red Cabbage & Collard Slaw. Roasted collard greens and red cabbage tossed with a warm sweet and tangy apple-cider and brown sugar dressing made this a perfect complement to the Cincinnati-themed buffet served for lunch.
Chef Dave Munson added to the lunchtime side dishes with his creamy Dill Potato Salad, featuring the potatoes of sponsor Progressive Produce. This tasty side dish combines boiled baby potatoes tossed with a tangy dressing made of sour cream, mayonnaise, fresh dill, dill pickles and pickle brine. Delicious!
Lakeside Produce presented Chef Gary Davis, Executive Chef for the Cincinnati Reds at Great American Ball Park. Chef Gary prepared an Heirloom Pizza: fresh mozzarella cheese and black olives, topped with fresh, thinly sliced Lakeside Heirloom Tomatoes, fresh basil, and a dash of Balsamic vinegar. Attendees enjoyed “a slice” as an afternoon snack.
You can enjoy all these delicious recipes at home: just download them here.
As the Conference wound down, attendees sipped on produce-infused cocktails and beer while they placed their final show promotion orders and cast their final votes for the inaugural Innovation Awards.
Krissy Farms combined their Three Berry puree with vodka, simple syrup, lemon juice and Cointreau to create a tasty smoothie-style cocktail called a Three-Berry Lemon Drop.
Fresh Origins put a new spin on a classic with their MoTito: a mojito made with Tito’s vodka, lime, syrup, mint leaves and club soda.
Zespri served their signature Sungold Kiwitini, a martini made with Sungold Kiwi, vodka, and sour mix.
Rhinegeist Brewery, venue host of the post-conference “Discover the ‘Nati” evening experience, featured two of their fruit-based craft ales, the Wowie Fruited Ale (pineapple with apple and passionfruit) and Truth India Pale Ale (tropical fruit, grapefruit, and mango).
Our thanks to all the chefs and sponsors who shared their creative, delicious food and drink with our attendees!