2007 Fall Foodshow Featuring USDA Certified Stockyards Angus Beef, Cross Valley Farms Produce, Roseli Italian Specialties, and Devonshire Desserts

Since 2002 Jon Kasky and Nancy Rohan of Bird of Paradise Catering in Carmel Valley have been outside our produce booth at the US Foodservice Fall Foodshow.

Chef Troy and Sue from the Mucky Duck Monterey Enjoy the Reception Dinner

Their specialty called the Live Grill has been a great way to feature the Cross Valley Farms produce quality. Through the years we have added to their grill some center of the plate items and more. Having them at the entrance of the show is always a nice treat, and gives the US Foodservice customers something to look forward too.

Last Tuesday I drove out to Bird of Paradise Catering in Carmel Valley and picked up Jon and Nancy’s 6’ Big Jim Grill, 8 cases Portabellas, 10#’s 10-20 count dry packed

Just By Coincidence All The US Foodservice Reps Chose Green Hawaiian Shirts

Harbor Banks scallops, 20 #’s Harbor Banks 21/25 Shrimp, 20#’s Pork Tenderloin, 200 beef skewers, 20#’s Phillips yellow fin tuna medallions, 25#’s red and yellow peppers, 10# each Maui and red onions, 30#’s apples slices, and 30 loaves of Hilltop Hearth Italian garlic bread. Then as we caravanned out of town we picked up Thresher Rolle, Purchasing and Logistics Manager for Santa Lucia Preserve.

It was about an hour and a half drive up to the Alameda Fairgrounds in Pleasanton

Jim Henzi of Sierra Meats in San Jose Brought a Certified Japenese Wagu Beef Striploin. At About $85.00/lb He Sampled Sparingly!

where we unloaded and stored the prepared products in the refrigerated trailer overnight. We arrived at the Radisson Hotel in Dublin about the same time as Dave Dildine of the Redwood Grill in Big Sur, and Chef Troy Barnum of the Mucky Duck Monterey, Peggy Giles of Big Sur River Inn, and Rommel Esteybar of Pebble Beach, and Denise from Turtle Bay Taqueria pulled in.
At 6pm the hosted customer reception began at the Radisson. Dinner was set up in stations beginning with the carving station featuring a pork carving leg, and a slow

Nancy, Colleen and Leilani From Bird Of Paradise Catering

roasted Stockyards Angus Ribeye, and a Jack Daniels Mesquite smoked Stockyards Angus Striploin. There were other stations but I never got past the meat. I did see other folks eating striped pastas, tortellini, mixed field greens, baby veggies, and dessert.

While I can’t disclose everything that happened after the reception ended at 9:00 due to the “what happens at the Foodshow stays at the Foodshow” credo, I will confess there was a text

Abraham Wilson "Mr. Foodsafety" discusses HACCP Guidelines At The Show

message at 1:34 am that made me think it would be wise to get the Big Jim grill fired up on my own in the morning rather than wait for the caterers.

As it turns out the caterers were fine come the morning of the show. Except for a some blustery weather the show was a resounding success. While it will be a couple days before the customer count is announced and the amount of product booked at the show is completely calculated it did appear to be a great turnout.
The show features about 4000 products and takes two buildings at the Fairgrounds. The first building contains the registration, non-foods, chemicals, disposables, and

Chris Matson Demonstrate The Cordless Grill Cleaner

equipment. Manufacturer representatives were on hand from Libbey, Lincoln, Wolf, Homer Laughlin, Wustof Cutlery, and more.

The second building contains food items including meats, produce, dry goods, frozen products and beverage. This year building two also featured the “rainforest café”,

PMA Equipment Booth Full Of New Stainless Steel Goodies

a compilation of the sustainable, compostable, recyclable, and environmentally friendly products.
Other notables from the

Platters On Display At The Homer Laughlin Booth

Monterey Peninsula included Martha Espinosa from 17th Street Grille Pacific Grove, Kathy Duron from the Lodge at Pebble Beach, Chef Ben Brown and Anthony Civetta from the Beach Club at Pebble Beach, Mr. Foodsafety, Abraham Wilson was on hand to discuss foodsafety issues and Julio Ramirez was cooking in the US Foodservice imports booth.