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As Seen in…Portland, Maine

From the Old Port district along the harbor at the mouth of the Fore River and Casco Bay, to the Arts District along Congress Street, capital city Portland was the site for the 2015 International Foodservice Editorial Council conference, bringing food editors, restaurateurs, marketing professionals, and business owners together for three days of learning, trend spotting, and…gorging on local cuisine. —Kathleen Stoehr

Sambal-cured salmon with Kaffir lime, sambal, pickled beech mushrooms, Indonesian chile paste | IFEC Chef Showcase, Chef Lawrence King, Tempo Dulu at the Danforth Inn

Photo: Tiffany Converse

Fresh chips & fries bar with trending toppings including Asian-inspired aiolis, unique ketchup, and flavored salts courtesy of LambWeston | IFEC Cocktail Hour

Photo: Tiffany Converse

Brew City Craft Beer Battered Appetizer Pairings with McCain Foods USA included battered fries, onion rings, and mac & cheese | IFEC Annual Meeting, Westin 

Photo: Tiffany Converse

Grassfed Australian Beef Party Pies, KO Pies, Boston | IFEC “Vote with your Fork” activity station 

Alaska salmon sliders with rosemary lemon aioli and pickled onions from Alaska Seafood in conjunction with Chef Kathy Casey | IFEC Cocktail Hour 

Mashtini bar with globally inspired flavors ranging from garlic to curry presented by US Potato Bard | IFEC Cocktail Hour

Photo: Kathleen Stoehr

Oyster selections | Eventide Oyster Co.

Photo: Kathleen Stoehr

Brown Butter Lobster Roll | Eventide Oyster Co.

Photo: Kathleen Stoehr

The Lumber Sexual with pine syrup, gin, lemon, and three bitters | Vena’s Fizz House

Photo: Kathleen Stoehr

Baklava made with flour tortilla and topped with summer berry mascarpone | IFEC afternoon snack

Photo: Kathleen Stoehr

Kathleen Stoehr

Kathleen Stoehr is the Director of Community & Content Strategy for Catersource, which includes print and digital content, as well as live education at both Catersource, the Art of Catering Food, and Leading Caterers of America Executive Summit.