Eat Your Way Through FPRA

By Elise Ramer

Bring on the stretchy pants, people! Annual Conference is a wonderful experience full of professional development, exploring ideas and meeting new people. But let’s be honest with each other. Some of us are here for the food. You know who you are.

Here are the top 5 culinary experiences of conference:

5. The Trio of Flatbreads at The President’s Reception

This year we were treated to a flatbread bonanza and a few passed hors d’oeuvres.  Barbequed pork belly bejeweled with corn kernels was perfectly coupled with the zing of vinegar in the sauce. It truly awakened the palate.  The caprese and cheese flatbreads were a safe selection, and paired very nicely with the cash-bar Cabernet. 

4. Lunch at the President’s Award Luncheon

I am not going to lie, but I look forward to this lunch every conference. There is something very dignified about combining the nerves of waiting to hear what our chapter award we will take home with the grumbling stomachs awaiting a tasty lunch. Disappoint, they did not! First, we were served a bibb lettuce salad accented by watermelon radishes, shaved vegetable ribbons and toasted almond slivers. The roasted shallot and balsamic dressing superbly complemented this very refreshing salad.

It was followed up by the highly underrated, and often unappreciated “airplane chicken.” I am oddly fascinated by the random bone that can’t help but capture your attention. The chicken breast elegantly contrasts against the red wine reduction sauce, while the roasted new potatoes, perfectly al-dente asparagus and “sweety drop” miniature peppers create a very pleasant flavor and texture combination.

The dessert during this luncheon deserved its own number, for reasons explained in No. 1. 

3. Golden Image Award’s Gala

This hotel’s salad game was on point. The mesclun greens, chopped mango, drunken goat cheese, almonds and banana nut croutons were delightfully drizzled with a bold, bright and sweet passion fruit dressing. The goat cheese really made this salad work, as the bold flavor profile needed a salty and creamy component to maximize the “umami” of it all.

At the Gold Rush, land met sea in a visually stunning presentation on the plate. The main entrée was a petit filet mignon paired with herb tequila marinated jumbo shrimp, savory buttermilk and chive potato puree, roasted brussels sprouts with bacon accented by a smooth, yet bold red wine sauce. This dish had something for everyone, and was pleasantly balanced.

A simple and elegant lemon poppy cheesecake with blueberry compote was served for dessert. And while visually appealing, I was full, so I only tried one bite. Also, my nervousness for the upcoming awards presentation started to take hold, and wine seemed like a sound selection.

2. The Chocolate Break

If the boxed lunch from the lunch session just didn’t do it for you, fret not. You only have to wait another two hours until the best afternoon snack of the conference, the Chocolate Break! Broken chocolate, yes, that definitely made an appearance. First was the dark chocolate bark accented with dried fruit and mixed nuts. It wasn’t too bitter or dark, and the pleasant crunch from the nuts was further enhanced by the sweetness of the dried fruit.

Next was the shortbread pretzel boxes. Square shortbread boxes were filled with salted caramel and a rich chocolate ganache. Topping this decadent treat were three salted pretzels, ideal for dipping into the decadent deliciousness below. The shortbread and salted caramel together was pure heaven.

And last, but certainly not least, was the adorable, milk and cookies presentation. A small chocolate chip cookie was skewered and placed upon a chocolate milk-filled shot glass. It was just the right amount of chocolate milk for the ideal milk-to-cookie dunking-ratio.

1. The Dillon Dessert

Named for late Lt. Col. John W. Dillin, never before has a dessert been so perfectly literal. Inspired by the outgoing state president, Gordon Paulus, APR, CPRC’s theme of FPRA Smart. Engaged. Fun. It was a chocolate-y trifecta of delicious.

The first dessert featured a chocolate yuzu hazelnut cake, with a smart combination of dulce mousse, apple yuzu compote, hazelnut cake and chocolate cookie.

The second engaged beautifully with the neighboring black cocoa chocolate cheesecake tart, composed of black cocoa tart, vanilla cheesecake cream, peanut butter mousse and chocolate glaze.

And the fun didn’t end there. A delicious chocolate mocha cake comprising chocolate cream, blood orange mousse and rich chocolate cake ties the whole thing together.

Three thumbs up. This was the most creative version of the Dillon Dessert I have seen in the eight conferences I have attended. Well done!

Key Takeaways :

• Take the mints and lifesavers from the state office desk as often as possible. Consider it great experience for the interns, who are learning a variety of skills, like refilling the bowl.
• Drink the coffee. It’s strong and there is plenty of it to keep you zooming around from breakout session to breakout session.
• Save your snacks from the boxed lunch. They come in handy late night when you are craving something sweet or salty, and the gift shop is closed. Lesson Learned.
• Bring your own water bottle. I regretted all of the plastic cups I used and discarded.