At New York’s Roger Smith Hotel, a mere stone’s throw or pigeon flight from Grand Central Station, for the fourth or fifth (or maybe sixth) year in a row–I can’t find out exactly but the Roger Smith food conference has been around long enough to attract a solid following of food writers, bloggers, chefs, restaurateurs, culinary historians, and just plain afficionados of the huge and wonderfully interesting world of food.
What do I love about this conference? The fact that it’s such an amorphous gathering, not tied to any institution or any particular overpowering group of sponsors, the Roger Smith conference, named simply for its locale, is unique in a food world that is so often dominated by special interests and hotsy-totsy names. Like Topsy, the Roger Smith conference just grew, starting a couple of years ago with a small group of enthusiasts, into what is now a large and noisy group of enthusiasts. It’s a great opportunity to meet and greet, question and learn, and have a delicious, inspiring, even an awesome time, and everyone is made welcome, from incipient food bloggers to the latest winners of James Beard Awards.
Register for all of this at thefoodconference.com. And I hope to see you there.
Pressing curds in their baskets
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