The National Restaurant Association (NRA) show was held in Chicago May 20-23, and Catersource is giving you the inside scoop on what you missed.
The International Foodservice Editorial Council (IFEC) hosted its annual Bubble Party during the NRA show at the Royal Sonesta Riverfront hotel and featured bites from several of its members. The Idaho Potato Commission also hosted an invite-only dinner at Travelle which featured some beautifully plated options. Additionally, several members of IFEC hosted a brunch during the NRA show (at Chicago restaurant avec) which featured some delicious options.
Here's a look:
During the dinner with the Idaho Potato Commission, one of the salad course options featured spring peas with buttermilk, grapefruit, and mint.
The Millionaire's Bar was comprised of 24 karat edible gold, a flourless brownie, roasted peanuts, chewy caramel, popcorn, and gelato.
The Citrus Tart featured hazelnut crumbs, yuzu creme ligere, and citrus cloud.
During the Bubble Party, Bel Brands served up a Boursin Dairy-Free Cheese Spread Crostini (Bel Brands).
Flaming Hot Cheeto Loaded Idahoan Tater Tumblers (Idaho Potato Commission).
Watermelon Burmese Salad with watermelon, green beans, lentils, kaffir lime, and peanuts (Watermelon Promotion Board).
Watermelon Rind Gazpacho (Watermelon Promotion Board).
Fried chicken sandwich served on a plant-based brioche bun (La Brea Bakery).
Otis Spunkmeyer showcased their shareable cookies during the Bubble Party, which included chocolate chip and coconut.
McCain Foods' V'DGZ are crispy, pre-cooked plant vegetable appetizers. One of the offerings are the Corn R'bz.
McCain Foods' V'DGZ are crispy, pre-cooked plant vegetable appetizers. One of the offerings are the Bruss'lz
McCain Foods' V'DGZ are crispy, pre-cooked plant vegetable appetizers. One of the offerings are the Cauli W'ngz.
Boursin & Berry Mini Phyllo Tarts (Bel Brands).
California Avocado BLT Toast (California Avocado Commission).
California Avocado Lime Brulee Toast (California Avocado Commission).
Sweet potato and avocado salad was served during brunch at avec (California Avocado Commission).
Pizza bianca with hot sopressata, basil, mozzarella, and Ellis Farms honey (Damascus Bakeries and the National Honey Board).
Wood oven baked lasagna carbonara with guanciale, pecorino, and salted pepperberries (Barilla).
Black pepper glazed pork belly with chickpea hummus, chiu chow chili oil, and hearth baked pita (Lee Kum Kee).
Harissa glazed Meati Crispy Cutlet with stone ground Boursin polenta, and soft-boiled eggs (Meati, Bustom Culinary, and Bel Brands).
All photos courtesy Amber Kispert