Blount Culinary Summit planned for Newport

TODD BLOUNT, president of Blount Fine Foods, will speak at the second annual Blount Culinary Summit on food industry trends and challenges Thursday at Newport Marriott. / PBN FILE PHOTO/RUPERT WHITELEY
TODD BLOUNT, president of Blount Fine Foods, will speak at the second annual Blount Culinary Summit on food industry trends and challenges Thursday at Newport Marriott. / PBN FILE PHOTO/RUPERT WHITELEY

NEWPORT – The second annual Blount Culinary Summit on food industry trends and challenges is convening Thursday at the Newport Marriott.
Blount Fine Foods, headquartered in Fall River, Mass., and also located in Warren, is hosting the 7:30 a.m. to 4:15 p.m. event for the second year. About 125 invited industry guests are expected, more than double the number that attended last year, said Larry Marchese, a Blount spokesman.
The summit is a forum for exploring and discussing how trends, challenges, laws and the market affect the way American consumers eat.
After breakfast and introductory remarks by Blount President Todd Blount and other executives, Chef Derek Wagner will speak about culinary trends in 2015. Wagner is a member of the national board of the Boston-based Chef’s Collaborative and owner of Nick’s on Broadway in Providence.
Also on tap are speakers who will discuss flavor and ingredient trends and transparency and clean label products.
Lunch is followed by a series of presentations in both food service and retail, with a question and answer session facilitated by Bob Sewall, Blount executive vice president of sales and marketing.
The day ends with cocktails and dinner at the Castle Inn from 5:15 to 8:30 p.m., with transportation provided between venues.
Prior to the summit, on Wednesday, tours of Blount Fine Foods’ Fall River headquarters, which is undergoing an expansion, are available.
For information, contact Sewell at 774-888-1300.

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