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 30 of exotic wildlife as well as native animals. Wildlife tours, horseback riding and trail drives are offered as part of corporate retreats. Where Food Is Feted In May, the first Baton Rouge Soul Food Fes- tival was held at the city's River Front Plaza, offering two days of Southern cuisine and live music. The family-friendly event, which featured an array of arts and crafts; blues, soul, funk and reggae music; and judged soul food competitions is just one of many food-oriented celebrations enjoyed in Baton Rouge. There's also the annual Jambalaya Festival, one of the largest festivals in the state, highlighted by the cooking contest in which entrants vie for the title of World Jambalaya Cooking Champ of Champs. According to Visit Baton Rouge, visitors to the city all "come with one common desire: to indulge in the extraordinary cuisines indig- enous to Louisiana. From boiled, broiled, blackened and fried, visitors can try our food prepared countless ways at one of our many restaurants. In fact, we love our food so much that we have festivals to celebrate our local cuisines. From Féte Rouge to Baton Rouge Restaurant Week to food truck round-ups, Baton Rouge celebrates the unique Louisiana cuisine that comes second to none." For groups who meet in Louisiana's capitol city when there are no festivals, there's a wide array of restaurants to enjoy. Those interested in local beverages can check out Baton Rouge Distilling, a craft microdistillery that is the first operating distillery in the capital city since prohibition. Private tours are available upon request. Additionally, Tin Roof Brewing SOUTHERN FOODIE DESTINATIONS Recipe: Julia Belle's White Russian Pecan Pie • 1 Tbsp. white chocolate chips • 1 Tbsp. butter • 2 Tbsp. room temperature cream cheese • 4 eggs • 1 cup sugar • 1 1/4 cup corn syrup • 1 tsp. kahlua • 1 - 1 1/2 cups chopped pecans • 9" pie shell Directions 1. Melt white chocolate chips and butter together and stir until blended. Let cool. 2. Mix together cream cheese, eggs, sugar, corn syrup and kalua. Fold in white chocolate mixture. 3. Fold in pecans. 4. Pour filling into pie shell and bake at 350° for 42 minutes. n (From The Southern Pecan Trail) Galley Restaurant at Hilton West Palm Beach, Fla. Ocean-to-table seafood is featured at Wicked Tuna in Myrtle Beach, S.C.

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