LRA Showcase 2023 Schedule of Events
Great American Seafood Cook-Off
|
Command the Kitchen Cooking Demos – Education Expressway
|
Saturday, August 5, 2023
9:50 - 10 a.m.
|
Showcase Opening Ceremony
Celebrate the LRA Show’s 70th Anniversary as we recognize the sponsors, companies and people who made this year’s trade show possible! –Kitchen Counter, Aisle 1200 |
10 a.m.
|
LRA Showcase – Day 1 Opens
|
10:30 - 11 a.m.
|
It’s all in the Knife! The Ins and Outs of Breaking Down Gulf Tuna with Precision
Chef Huy Pham of Yakuza House will kick off the new series of cooking demonstrations hosted by the LRA Education Foundation. In this session, he will exhibit his extraordinarily precise knife skills to breakdown a bluefin tuna, provided by Fortune Fish & Gourmet. This premier tuna, known as Bluefiná (the world's freshest bluefin tuna), weighs 100 pounds, and will be sampled to the audience. –Kitchen Counter, Aisle 1200 |
11 - 11:30 a.m.
|
Great American Seafood Cook-Off Kick Off
The start of the 17th Annual Event begins when you hear the police sirens and the marching band. Progressing across the show floor is a mini Mardi Gras parade with carnival characters, a brass band and judges tossing throws for the enjoyment of attendees. –Halls E-F |
11:30 a.m. - 4:30 p.m.
|
Great American Seafood Cook-Off
Attendees can cheer on competing chefs as they compete for the royal title of king or queen of American seafood. –Hall E |
11:45 a.m. - 12:15 p.m.
|
Identify and Address the Top Food Safety Concerns, and Public Health Risks
In this session, Shelly Garner, AVP of Industry Relations for Ecolab will share data from the Louisiana Department of Health and discuss what the top critical violations are and what operators can do to help mitigate the risks. –Kitchen Counter, Aisle 1200 |
12:45 - 1:30 p.m.
|
Tips on Tips, on More Tips! A Restaurateur’s Guide to Tips
Do your employees receive tips? The simple act of tipping has become a hot bed of legal concern for the industry. As the Department of Labor’s enforcement efforts continue to grow and private wage and hour lawsuits increase, restaurants are prime targets for tipped employee violations. While customer generosity should be encouraged, it’s important to ensure compliance with applicable laws. LRA General Counsel for Labor & Employment Michelle Anderson, Partner at Fisher Phillips, LLP, explains why you shouldn’t be the well-intentioned businesses that find out the hard way your tip practices cost you more. –Kitchen Counter, Aisle 1200 |
2 - 2:30 p.m.
|
Can Tasty Food Products for Restaurants be Made Healthy and Nutritious? Yes, they Can!
In this session, hear from Cherie D'Angelo at MMI Culinary, Rachel Redmond and Chris Couch at SWEGS Kitchen (a customer of MMI), who will share the joint process of creating a medically tailored meal, converting it into a finished food product and getting it to market. From the initial idea, research and development, food safety and regulations, testing, processing and delivery to the end customer, the team at MMI use their state of the art, USDA certified facility to ensure that its customers serve quality, tasty meals to its health-conscious and medically-challenged customers. –Kitchen Counter, Aisle 1200 |
3 - 3:30 p.m.
|
Prepare for an ERC Audit with Expert Tax Attorneys
Join the co-chairs of Frost Law’s Special Credits practice group, Peter Haukebo and Rebecca Sheppard, as they discuss everything they know about the government's review of the Employee Retention Credit. Rebecca and Peter will combine their substantial tax controversy experience with their extensive study of ERC; the discussion will include an update concerning what is known about the Internal Revenue Service's efforts to-date, substantiation requirements and best practices regarding the same, and a detailed discussion of the top issues likely to be scrutinized. ERC audits have begun! Join us to discuss how to protect your business and be prepared in case an audit happens. –Kitchen Counter, Aisle 1200 |
4 - 4:45 p.m.
|
Understanding the Process Behind the Kitchen Door—Chefs Discuss Influences That Inspire Their Restaurant Concept and Menu
Having grown up in France, traveled throughout Europe, and settled in the United States, Emmanuel Laroche draws from his knowledge and fascination with everything food-related. The network he built along the journey brings a collection of culinary insights from creative geniuses to foodies everywhere. In this session, Author Emmanuel Laroche will share insight, commentary and advice from the culinary professionals featured in Conversations Behind the Kitchen Door, including Chefs Alex Harrell of the Commons Club and Michael Gulotta of Maypop and MoPho in New Orleans. –Kitchen Counter, Aisle 1200 |
3:45 p.m.
|
Great American Seafood Cook-Off Winner’s Circle
After a long day of competition and critique, the scores will have been tallied and the winner announced |
5 p.m.
|
LRA Showcase – Day 1 Closes
|