COMPLIMENTARY
PRINT SUB

CLICK HERE

The-Produce-News-Logo-130

CURRENT ISSUE

view current print edition

PAST ISSUES

archives

 

 

 

 

SEPC successfully concludes first RECIPE Roadshow

The Southeast Produce Council wrapped up its RECIPE Roadshow 2018 on June 13 where the organization began: the Atlanta State Farmers Market.

Many produce professionals gathered for educational presentations about local produce, weather implications, and "Produce 101," which allowed for a specific discussion about each part of the produce PLOT (potatoes, lettuce, onions and tomatoes). Along with produce presentations, the attendees also engaged in five chef demos where they watched the preparation of a produce-based dish and got to indulge in the yummy creation.RECIPE-logo

Al Yancey of Yancey Consulting gave the presentation on homegrown and local produce. He discussed the importance of buying local, and he engaged the audience by asking them why we value local produce and what we consider local and homegrown.

Following the local produce presentation, Landon Long of Old Hickory Logistics and Larry Narwold of Mann's Packing Co. spoke to the audience about the importance of being aware of transportation and weather implications that could potentially hinder the efficiency of a company.

The Roadshow invited five chefs to present their work to the attendees during the event: David Woolley of the Idaho Potato Commission, David Quick of Reinhart Foodservice, Chris Stavely of FreshPoint, Joshua Butler of US Foods and Tony Schmidt of Performance Food Group. Their dishes ranged from croquettes ceviche and lobster salad with roasted tomatoes and onions to beet salads and a warm potato salad, and so much more.

The final portion of the event was a presentation on four specific topics/PLOT: potatoes by Stanley Trout of the Idaho Potato Commission, lettuce by Narwold, onions by Brandon Parker of Shuman Produce and tomatoes by Yancey. The audience got the opportunity to ask questions and engage with the speakers following their presentations.

The event was a successful first RECIPE Roadshow experience where SEPC created an environment that took the attendees back to the roots of the organization. Allowing for plenty of networking, innovations, community and education, the council said it is proud of the event and is hopeful it will continue in the future.

"As we embark on our 20th anniversary, we felt a great sense of nostalgia as we held the inaugural RECIPE Roadshow back at the Atlanta State Farmers Market," David Sherrod, the council's president and chief executive officer, said in a June 14 press release. "It was there that the Southeast Produce Council held its formation meeting in 1999. Just like that meeting, our goal was to provide a platform for our members to network and learn from each other to become better professionals within our industry. Our focus for the RECIPE Roadshow is on our foodservice members and the challenges they face each day. We tackled local grown produce strategies, transportation laws and weather issues that have a direct impact on the end user. We believe this concept will grow each year as we travel to a major city within our marketing area, sharing info on trends and handling procedures to increase sales and profits."