Florida Restaurant & Lodging Show experience 2010...

So once again the FRLA show is here. I didn't really get to experience the opening day on Sunday, but I sure wasn't going to miss it on Monday. With the little bit of energy I had left in my body form the night before, i dragged myself out of bed, and quickly headed out to meet up with my friend Brian. I arrived at the designated meeting spot, MCD's, and fatboy decided to indulge in a " griddle breakfast sandwich". Although greasy and fatty, I inhaled the concoction and washed it all down with a fresh squeezed orange juice. Ah, the ride is here, time to jet and for some real treats in my belly.

After having paid the painful $11 for parking, we quickly scurried inside into some much underestimated air conditioning. We get our validations, and enter into a world were pretty familiar with: the kitchen and restaurant life. What to get, what to eat, where to start? God knows where, this place is bigger than your average wholesale super store. We veer right and soon enough were indulging into a world of free snacks and tasty samples. We drink wine, sangrias, margaritas, frozen lattes, organic beer (check out http://www.orlandobrewing.com/); we eat pizza, fromage (cheese), charcuterie (sausages, cured meats), gelatos, sorbets, prime rib flat breads, tacos made by a Korean gentleman ( culinary oxymoron lol), cupcakes, herbs and even insects. Yes you read correctly, insects. Crickets and worms to be exact. I can only describe this experience as a must try, just to say you have done it. Not the most delicious thing you will ever taste, but the inner risk taker will be satisfied.

As we walked towards the back of the annex, we checked out some ACF competition plates. Beef and alligator were today's main ingredient. We saw some recognition worthy plates, and some not-so-worthy. But that's neither here nor there. We left the judging up to the proper judging authorities. Moving along.

All in all it was a good experience, we looked at some innovative ideas and products, and only excites us in thinking what's to come in the near future for the restaurant world. Maybe smoother ordering systems, or faster ticketing systems for quicker plate-ups, maybe more modern food presentations, or new amazing ingredients that will be in our plates sooner than later. Who knows, all this guy knows is that it left me with a lot to think about and a lot to look forward to. See you next year FRLA!!