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Where There is Smoke, There is Yumminess!
Jeffrey Schlissel (Chef, The Bacon Cartel)
Location: AOCF Culinary Main Stage
Date: Monday, February 12
Time: 2:20 pm - 3:00 pm
Track: Trends, Techniques
Session includes:: Demo & Tasting
Vault Recording: TBD
Austin is the home of Franklin BBQ, and what better way to showcase what you can do with plant-based than to BBQ it? As the recent recipient of the Best Plant-Based BBQi n the Southeast United States, we may know something about plant-based BBQ. This demo will showcase how not only to use plant-based whole foods but how to utilize food waste. What better way to help increase profitability and utilize what mother nature gave us? There will be an intro to what the difference between plant-based/vegan/vegetarian/meatatarians and such. We will also examine how much revenue this category will grow in the coming years. We will go over cold smoking and hot smoke. Lastly, the audience can taste a sample of plant-based BBQ. We will also showcase plating techniques to raise the bar on BBQ. The BBQ we will introduce to the audience is Floribbean BBQ!