Food Passion & the COEX Reception

Food Passion & the COEX Reception

Chefs & Experts

Food Passion & the COEX Reception

By

I had a great conversation tonight with a fellow COEX attendee, Steven Goldstein of Zerega. He said, “How can someone be in this business and not love food?”

My thoughts, exactly!

It would be a shame to waste all the innovation and creative food that was available during tonight’s reception on any non-lovers-of-food. And, I know there are some out there, some who consider the business of food merely that, a business. But I, and others like me, consider the business of food a passion, and count ourselves fortunate to be able to work in an industry that satisfies our passion for flavor.

So, for all those who can’t be at COEX but wish they were, here’s a virtual taste of tonight’s reception, catered by the J.W. Marriott Resort and Universal Studios.

It was set up in stations, with chefs in their whites and leaders in the food industry milling about, tasting and recommending the best bites in the room. While we didn’t taste everything, our Chief Culinary Officer, Judy Sipe, and I made our way around the room.

  • Tagliatelle pasta, with Housemade Pork Meatballs, Heirloom Tomato Sauce, Pecorino Cheese and Fresh Basil. Rigatoni pasta. Fusilli pasta.
  • Smoked Chili Crusted Striploin, next to Turkey a la Brasier
  • Mini Grilled Cheese Lobster & Brie sandwiches, Black Truffle sandwiches, Braised Pork Sliders, Buffalo Chicken Sliders—on cheddar biscuits with ranch spread
  • Crab Rangoons with Ginger Soy, next to Blue Cheese and Potato layered appetizers, which were next to Beet Bruschetta with Goat Cheese Spread and Tuscan White Bean Spread
  • A row of desserts, starting with Oreos® and milk, Mini Butter Pecan Pound Cakes with Cream Cheese Frosting, Fresh Fruit Crostini, and Mocha Cupcakes with Mousse Filling

We washed it down with cool new bottles of Diet Coke and Coke Zero—aluminum bottles, essentially. (Coke was a title sponsor, as were Kraft and Ecolab)

As you can see, any non-foodies at this event are a waste of perfectly good gluttony. Then again, after tasting a few of tonight’s specialties, perhaps anyone becomes a foodie.

See more Photos from COEX on Facebook.

You can follow us at twitter.com/FoodChannel or at www.facebook.com/FoodChannel.*

COEX: Networking Around Food

COEX: Menu, Value & Innovation

COEX Preview

COEX Opening Day

Interview with Nancy Kruse

Sharing Ideas and Knowledge

Describing Memorable Food

Speed Meetings

Wall to Wall Coverage

Restaurant Chains Address Key Issues

Countdown to COEX 2010

Event Coverage Sponsored by IFMA

More

More TFC
Home