AOCF Conference Schedule 2026

Southern cuisine has always been defined by its depth of flavor, sense of place, and cultural storytelling. But what happens when you take those same ingredients — Carolina Gold rice, andouille sausage, collard greens, ripe summer peaches — and dress them in the language of international culinary formats? The result is a passed hors d'oeuvre menu that surprises, delights, and tells a story in a single bite.
In this demo session, Houston of HL Catering walks attendees through five original Southern-fusion hors d'oeuvres, each pairing a distinctly Southern ingredient with a globally recognized format: Hawaiian musubi, Thai larb, Italian arancini, Korean blini, and Vietnamese street cone.
Attendees will learn how to identify "fusion pivot points" — the moments where a Southern ingredient and an international technique align naturally — and how to build a cohesive passed hors d'oeuvre menu that feels unified, not gimmicky. From mise en place to service timing, this session gives catering professionals a practical, replicable framework for adding global dimension to their menus without losing their culinary identity.