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pickles

2017 National Restaurant Association Show review: charcuterie, pickles, truffle zest, amarena cherries – and so much more!

Exciting, thorough, overwhelming – these are just some of the words I would use to describe the National Restaurant Association (NRA) Show, which takes place in Chicago every May. Starting on a Saturday and ending the following Tuesday, the event draws in tens of thousands of restaurant professionals from around the world, who come to the Windy City to learn to build a successful business from the best restaurateurs, to network their way through the Show and to strike lucrative deals. As a former journalist and current food blogger, I think it is very important that I stay on top of trends and products and that I report them accurately to my readers – and this is why for me the NRA Show is a goldmine. Knowledge is power, right? 🙂

So, what does the salami in the pic above have to do with this Show – and what do we ultimately need to take from it? According to a NRA survey of almost 1,300 professional chefs, house-made charcuterie items are going to feature prominently on restaurant menus this year. Keep Reading