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VIP Brunch hosted by IEOOC/Southwind Farms showcases Chef Tony’s style and Idaho fare

In addition to a lively expo and great networking opportunities in beautiful Monterey, CA, the 2017 PMA Foodservice show also showcased Montrio Bistro’s Chef Tony Baker’s signature dishes using USA onions from the Treasure Valley of Idaho-Eastern Oregon and fingerling potatoes from Southwind Farms.

The third annual VIP Brunch at the Montrio was a winning combination for USA Onions and Southwind not only because it featured their unbeatable products but also because the onion and potato shippers share many of the same customers who were enjoying the lavish breakfast fare.

And because this year’s foodservice show’s theme advised attendees to “Innovate the Plate,” a number of trends and strategies were laid out and discussed during the brunch and at the show itself, this year back at the Portola Hotel & Spa in the DeAnza Ballroom/Foyer and also in the Custom House Plaza Tent adjacent to the hotel.

PMA bills its foodservice show as “the premier event focused on fresh produce in foodservice,” and the agenda and setting draw upwards of 2,000 attendees to Monterey, including hundreds of buyers and well over 150 exhibitors.

Many of the IEOOC shippers sell primarily to foodservice, and the networking and informative sessions, many of which involve professional chefs and industry leaders, hit on topics relevant to the Treasure Valley.

For that reason, the IEOOC has maintained a heightened profile at the event, and while it reduced its promotion budget in 2015, the committee exhibits both at the July event and again at PMA Fresh Summit in the fall.