ConventionSouth

JUN 2018

ConventionSouth magazine is the leading resource for meeting planners who book all types of events, conventions, conferences and group travel in the south.

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⎜ ConventionSouth ⎜ J U N E 2 0 1 8 w w w . c o n v e n t i o n s o u t h . c o m 28 SOUTHERN FOODIE DESTINATIONS the property's own microbrew Gator Drool craft beer; Suwannee Creek Crab Oscar; and Harris Ranch prime beef. The foodie scene in Greenville, N.C., has found its roots in traditional Eastern North Carolina barbecue. Sierra Jones, communica- tions manager for the Greenville-Pitt County Convention & Visitors Bureau, points to iconic barbecue joints such as Skylight Inn, Sam Jones BBQ, B's BBQ and Jack Cobb & Son Barbecue as the mainstays for barbecue foodie fans. "Our vibrant food scene in the Uptown Greenville District is supported by several independently owned restaurants that craft delicious seasonal menus and cocktails with many locally sourced ingredients from Eastern North Carolina farms," she said, adding that region continues to evolve its food scene. "Our Dickinson Avenue Arts District is an up-and- coming foodie neighborhood within Greenville experiencing an explosion of new restaurants and breweries." The Orlando World Center Marriott is taking "locally sourced" to the next level through the recent introduction of its state-of-the-art, HyCube modular hydroponic vegetable production system in partnership with Eco Convergence Group Inc., an Orlando-based engineering and technology development company focusing on sustainability. The hotel's executive chef, Eric Martinez, and his culinary team will have a constant bounty of fresh, healthy produce, such as lettuce, baby spinach, arugula, herbs, microgreens and edible flowers, all grown from organic, non-GMO seeds. Ralph Scatena, gen- eral manager at Orlando World Center Marriott, said that "our chefs can rely on high-quality produce year-round to inspire new dishes and complement existing ones, while our guests will reap the benefits of our true 'pick-to-plate' practices through more vibrant colors, sharper flavors and crisper textures." Groups that gather in Dallas can enjoy a true Texas dining experience at Y.O. Ranch Steak- house. Using U.S.D.A. prime beef that is hand-cut in house, the restaurant "employs a method very similar to the one the ranch hands have been Recipe: Top Hat Special-Teas Pecan Scones • 2 cups all-purpose flour • 1/4 cup of sugar • 1 tsp. baking powder • 1/4 tsp. salt • 1/3 cup butter • 3/4 cup milk • 1/4 cup chopped pecans Directions 1. Mix together the flour, sugar, baking powder and salt, then blend with butter. Mixture should look crumbly. 2. Add milk and chopped pecans, then combine ingredients (until they are no longer sticky) to form a dough ball. 3. Roll out dough and cut into shape of choice (recipe yields about 8 scones). 4. Bake 350° for 15-18 minutes. n (From The Southern Pecan Trail) HyCube modular hydroponic vegetable production system at The Orlando World Center Marriott Y.O. Ranch Steakhouse in Dallas, Texas

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