Dr. Bill Walton (known as "Dr. Oyster") of the Auburn University Shellfish Lab shared his knowledge about the oyster farming revolution happening across the Southern Coast and throughout the Gulf of Mexico. He showed us how the Alabama Oyster Farming Community is currently adapting new techniques to grow and nurture consistently high quality, world class oysters.
We were then invited to the beach to participate in the official launch of Hormel’s new “BroTorch Cooking” campaign. Chris and Ethan, two Bros aiming to show the world how to BroTorch enough chili dogs, nachos and potato skins to satisfy your next tailgate party. Summit bloggers were given the opportunity to roast hotdogs using a BroTorch shooting 25 feet of flames. Back in the conference room, renowned Chef, Eric Harland, demonstrated how to cook a surf and turf chili recipe using a torch, a pineapple and Hormel Chili.
Our lunchtime keynote speaker was the man behind the World Food Championships, Mike McCloud who explained the food sport phenomenon in terms of numbers: 1,421 contestants and 430 teams from 48 states and 14 countries. In addition, the WFC has 82 brand sponsors and 794 million media impressions over the last year. The most notable takeaway from the speech, however, is McCloud’s passion for his brain-child and his commitment to the WFC community.
Next up was Ted Wampler, Jr., President and COO of Wampler’s Farm Sausage Company to describe how he has completed 3 solar installations used to power his family’s sausage company. Wampler has also installed the first commercial Proton Power CHyP (Cellulose Hydrogen Power) System in the world. This revolutionary technology powers his company with cheap hydrogen on demand, and provides byproducts of pure water and biochar which is an amazing soil enhancer that can hold carbon, boost food security, and increase soil biodiversity, and discourage deforestation. Wampler’s is proving how innovative food companies are producing energy for a future power grid.
And, if that wasn't a day full of innovation, expertise and deliciousness, Chef Roc and Chef Sal, representing the great State of Hawaii and their new Goomba Imports, brought a selection of new products for us to sample as we mingled and reflected on the events of the day. After tasting Moretti’s Pasta with Central Formaggi’s Pecorino tapenade, Beck's Final Touch Seasoning Blend, and Wilson Creek flavored champagnes, we headed back to our incredible accommodations at Turquoise Place with samples of Gosling’s Dark & Stormy Rum Cake, and Penotti Cookie Butter to rest up for Day 2!