As part of my attending the RCA Annual Conference, Thursday afternoon’s Culinology Expo allowed me to meet with some amazing chefs and exhibitors. The Expo was only 4 hours, but I really could have used at least another 2 in order to really visit all of the more than 150 booths. Obviously I’m not going to tell you about each of the booths I visited as that would take days of writing, so here is my Best of Show recap of the 2014 Culinology Expo. While these are just the items I’ve chosen to highlight, there were many other samples that I tasted that were delicious.
Best of Culinology Expo 2014
Best Cocktail (tie)
Smoked Tea Whiskey Sour infused with TABASCO brand pepper sauce. This cocktail will be featured on the blog soon for Monday Mixology. Oh, and the Oregon Blackberry and raspberry fruit roll-ups were phenomenal. I can only hope that some one at the show decided to buy this recipe and take it to market.
Caprese Martini by McClancy (I believe it was McClancy’s booth but I’m not positive…if I’m mistaken, please let me know!!)
Best Stand-Alone Food Item
Farm to Market Maraschino Cherries from CherryMan. These maraschino cherries are a Non-GMO Product Verified product!
Best Beverage Add-In
Bourbon Caramel Marshmallow “Creamer” from Mane, Inc.
Best Use of Egg
Sriracha Sausage Deviled Egg from Burke Corporation. This was by far the most delicious deviled egg I’ve ever had.
Best Frozen Treat
Basil Creme with dark chocolate cap by Mane, Inc.
Best Dessert
Champagne Panna Cotta with Oregon Blackberry Gelee and Scented Whipped Cream from Oregon-Berries.com
Best Cookie
Gluten Free Thai Chili Cashew Cookie by Fuchs North America, Inc. Amazing. I could have eaten a ton of these. Not overly sweet, but still very dessert-like and healthy!
Best Use of Rice
Wild Puffed Rice ball by Goose Valley Natural Foods. I can’t recall the exact name of the ball, but it was all natural without corn syrup or anything nasty to hold it together. So tasty.
Best Lamb Dish
Grilled Lamb with Walnuts and Pomegranate from California Walnuts.
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