The 33rd edition of Seafood Expo North America and Seafood Processing America will offer a series a special events to seafood professionals attending the expo from 16-18 March 2014 at the Boston Convention & Exhibition Center.
The schedule of events includes a master class series complemented by culinary demonstrations, the 8th Annual Oyster Shucking competition, the Seafood Excellence Awards, sponsored sessions on timely topics in the seafood industry, and a new product showcase featuring product sampling.
"These tailored presentations are designed to enhance the visitors' experience by providing them with an opportunity to learn about new products and upcoming trends, hear about the latest topics in the industry, and take away information to help them grow their business," said Liz Plizga, Show Director at Diversified Communications, producers of Seafood Expo North America/Seafood Processing North America and parent company of SeafoodSource. "We are thrilled to introduce an expanded program of master classes that focus on specific species presented by industry professionals and distinguished chefs."
The Master Class Series consists of educational sessions presented by industry experts and top chefs, who will show attendees how to grow, source, select, handle and prepare specific seafood species such as lobster, salmon and oyster.
During the three-day event, the New Product Showcase will display the latest packaged seafood products, condiments and culinary dishes to be launched in 2014. All products entered into the New Product Showcase are automatically entered into the prestigious Seafood Excellence Awards competition, which awards prizes in two categories: Best New Retail Product and Best New Foodservice Product in the North American seafood market. The 2014 finalists were recently selected and the winners will be announced at the Seafood Excellence Awards ceremony on Sunday, 16 March at 3:30 p.m.
The 8th Annual Oyster Shucking competition brings together 14 contestants competing to earn the title as the fastest shucker on the East coast. The first five winners receive cash prizes.
The schedule of events includes a master class series complemented by culinary demonstrations, the 8th Annual Oyster Shucking competition, the Seafood Excellence Awards, sponsored sessions on timely topics in the seafood industry, and a new product showcase featuring product sampling.
"These tailored presentations are designed to enhance the visitors' experience by providing them with an opportunity to learn about new products and upcoming trends, hear about the latest topics in the industry, and take away information to help them grow their business," said Liz Plizga, Show Director at Diversified Communications, producers of Seafood Expo North America/Seafood Processing North America and parent company of SeafoodSource. "We are thrilled to introduce an expanded program of master classes that focus on specific species presented by industry professionals and distinguished chefs."
The Master Class Series consists of educational sessions presented by industry experts and top chefs, who will show attendees how to grow, source, select, handle and prepare specific seafood species such as lobster, salmon and oyster.
During the three-day event, the New Product Showcase will display the latest packaged seafood products, condiments and culinary dishes to be launched in 2014. All products entered into the New Product Showcase are automatically entered into the prestigious Seafood Excellence Awards competition, which awards prizes in two categories: Best New Retail Product and Best New Foodservice Product in the North American seafood market. The 2014 finalists were recently selected and the winners will be announced at the Seafood Excellence Awards ceremony on Sunday, 16 March at 3:30 p.m.
The 8th Annual Oyster Shucking competition brings together 14 contestants competing to earn the title as the fastest shucker on the East coast. The first five winners receive cash prizes.
