MenuDirections: Pushing boundaries 2015

Watchful eyes: While culinary judge Ann Marie Vaupel from Hormel looks on, Brandon Wilson, executive chef for EdR Trust, a collegiate housing company based in Chapel Hill, N.C., prepares his pork during the early stages of the third annual culinary competition.

Dine-around: One of the networking opportunities for operators and sponsors was during the Dine-Around, which took attendees to three Memphis restaurants: Automatic Slim’s, Itta Bena and Blues City Cafe. 

Vendor fair: Jim Cacciatore, executive chef for Azusa Pacific University in Azusa, Calif., tries some of the menu items sponsors offered during one of the luncheon vendor fairs.

Winners pose: After being announced winners of the culinary competition, Oklahoma State’s Antoinette Bunn-Savage and Darin Leonardson from senior care provider Golden Living, mug for the camera with their awards. 

Blues City Cafe: During the dine-around, attendees got more than just good food—they got some Delta blues-style entertainment. Here, a trio at Blues City Cafe performed hits from Elvis, Johnny Cash, Jerry Lee Lewis and Carl Perkins.

Michael Donahue: The co-founder and chief brand officer for LYFE Kitchen makes a point during his presentation on social responsibility.

Quinoa Parfait: As part of his culinary workshop on plant-based proteins, Chef Andrew Hunter from Kikkoman prepared a yogurt parfait with strawberries, quinoa, pumpkin seeds and chia seeds. 

Hog Butcher: Neel Sahni from the National Pork Board made his points about the globalization of barbecue while butchering half a hog and then explaining how other cultures use the various cuts of pork. 

Mise en place: Adam Sapp (foreground) of Georgia Southern University in Statesboro, Ga., and Christopher Marsh, of Armbrook Village in Westfield, Mass., gather their ingredients together at the culinary competition.