On April 15 and 16, chefs, food industry experts, and foodies will converge at the Westgate Las Vegas Resort & Casino for The Vegas Food Expo, a two-day event with 250 vendor booths and 20 demonstrations. It will be a foodie’s paradise, with exhibitors that include everything from wine, from Don Tony Perez Wines, to chocolate, from local Las Vegas chocolatier Ethel M, to truffles, from Sabtino Tartufi, to “perfect” pistachios from Nutt-n-Fancy.
Some of the vendors visitors can expect include:
Jack’s Pressed-on-Site Hard Cider
A Pennsylvania hard cider producer that follows the production of its cider from seed, to tree, to pressed-on-site hard cider.
Round Rock Honey
A company that produces “only the purest Texas wildflower honey”, valuing “quality over quantity every step of the way”. Its Central Texas location gives their honey a rich taste that is unique to their area.
Tsar Nicoulai Caviar
An artisanal boutique caviar company that offers farm-to-table caviar from 100 percent American White Sturgeon
A company that produces pistachio-based items, including: power bars, butters, and cooking oils.
Green-Go Cactus Water
A zero-calorie drink made from Nopal cactus.
‘Chups Fruit Ketchup
A company that boasts “ketchup like you’ve never tasted before”. They produce ketchup from everything ranging from mangos to blueberries to plums to pumpkins to cherries.
A company that produces chocolate treats like peanut butter cups and M & M-style candy-coated chocolates made from ingredients that are non-GMO, gluten-free, vegan, sustainable, fair-trade, and organic.
A company that sets the “gold standard” in ground vanilla beans, pure vanilla extract, vanilla bean paste, and vanilla sugar, making it a popular choice for chefs and culinary institutions.
Caputo Brothers Creamery
Cheesemakers who produce cultured cheese curds, 95-percent whey-based fresh ricotta, and hand-stretched, aged Provola.
A chef-owned, chef-operated spice company.
A company that makes truffle paste and sauce, truffle flour, truffle juice, and truffle honey.
A spice that offers flavor to fruits and vegetables creating the “perfect balance of zing”. The company suggests adding their spice to apples, mangoes, pineapples, watermelons, oranges, avocado, celery, cucumbers, potatoes, corn-on-the-cob, and carrots. You may just be able to trick yourself into eating vegetables.
A company that produces aromatic, flavor-filled sugars shaped into edible works of art, like flowers, Easter bunnies, fleur-de-lis, and seashells.
On April 15, sous vide expert Philip Preston will speak on the link between chefs and scientists. Preston brings science to the culinary world with creations like the smoke gun and frozen griddle, which he prototypes at Chicago’s acclaimed restaurant Alinea, widely touted for its innovative approach to the experience of food. Bloomberg called Preston “Willy Wonka crossed with Bill Nye the Science Guy”.
April 15 will also feature a butcher demo, during which Chad Nelan, of Elevation Meats and Evan Brady, of Craft Butcher’s Pantry will transform a whole Berkshire pig into charcuterie.
On April 16, Google’s Trends Team will breakdown this year’s insights into search data on food, helping chefs, grocers, and producers capitalize on trends in food.
In the Back of House Food Truck Brawl, professional chefs will be given a basket of mystery ingredients and 30 minutes to wow the panel of judges. Shaun King, executive chef of The Dawson in Chicago, Sean Farney, sous chef at ARIA Resort & Casino, John Courtney, culinary director and chef of Carson Kitchen in Las Vegas, and Justin Hall, executive chef of The Kitchen at Atomic in Las Vegas, are set to compete.
From its speakers, to its vendors, to its demonstrations, to the true highlight—the Back of House Food Truck Brawl—the Vegas Food Expo promises to be a true paradise for foodies.
More info: Vegas Food Expo