Virginia Shines at 2014 Food & Beverage Expo

You can’t say you've been to the show until you’ve tried the Rodger’s Banana Pudding Sauce at Booth 201

You can’t say you’ve been to the show until you’ve tried the Rodger’s Banana Pudding Sauce
at Booth 201

The Virginia Food and Beverage Expo will showcase more than 100 Virginia specialty food and beverage companies March 26 at the Greater Richmond Convention Center. Foodservice Monthly will be there visiting one-on-one with Virginia’s leading food purveyors, many of whom represent small to medium size family-owned Virginia companies. This is a buyers show … our regional version of the Fancy Food Show where chefs can find those niche products to differentiate themselves in the flavor hungry marketplace.

The trade can still register at for the one-day show.

To give you an idea of the range of the show, I’ll share some of the people I have on my personal list to visit during the day.

Booth 301: Keep It Simple Syrup is an all-natural simple syrup, infused with real mint leaves. Owner Susan Martinson created this product to makes high-end cocktails easy. A startup company a couple of years ago … it’s time to check on progress and hear a couple of success stories. www.keepitsimplesyrup.com350_web

Booth 422: Abuelita Eugene Suarez, Sr. and Eugene Suarez, Jr. have remained committed to the tradition of cooking and grinding their own corn for their premium corn tortillas and corn tortilla chips while many companies chose to use the more convenient corn flour. They still use traditional limestone grinding wheels from the American southwest to grind the corn. They have a great presence in foodservice.

Booth 215: Route 11 Everyone knows the famous chips from the Cohen family … I hope Sarah brings some of the chocolate covered chips. I haven’t tried those yet.

Booth 114: Starr Hill Brewery The craft brewing scene is red hot … it will be time to sample for sure.

Booth 427: Virginia Natural Fish Company I have to get ready for the April seafood issue. How is the aqua farming industry of Virginia progressing? I see on their “menu” black sea bass, catfish, rainbow trout and tilapia. It will be time for the taste test.

Booth 101: S Wallace Edwards & Son You have to try the Edwards Surryano Ham crafted from purebred pasture-raised Berkshires.

Too many more to see to list here but all the trends are represented from pickles to fish taco sauce … it’s going to be a great day.

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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