What You Missed During NRA 2024: The Eats

The National Restaurant Association (NRA) show made its return to Chicago May 18-21, and Catersource was there to take it all in. Between the show's tradeshow and several invite-only events, there was plenty of inspiration around every corner. Over the next few weeks we'll be taking a look at all of it.

First up, let's take a quick look at some of the eats that were enjoyed throughout the conference. 

Flip through the following pages to see what you missed.

All photos courtesy Catersource staff

Libbey 

Throughout the four-day conference Libbey, a glassware and tableware company, served up eats and libations as a way to showcase the versaility and beauty of their products. 

Chorizo Brunch Bowl with southwest spiced chorizo, mixed roasted peppers, black means, and mango salsa

Strawberry Bourbon Mule (bourbon, dubonnet, strawberry puree, lime juice, ginger beer, and garnished with a strawberry slic, dehydrated lime weel, and mint

Watermelon Sashimi (poke marinated watermelon sliced and topped with yuzu siracha and served with kimchi avocado swish-microgreens

Spiced Tropical Apple Shrub Cooler (aged rum with a tart spiced apple-pineapple shrub, a touch of citrus and mint, topped with sparkling soda and garnished with a spiced apple slice and mint

Fried Hungry Planet crab cake with mango Cajun remoulade

Maxwells Trading 

During an invite-only dinner with the Idaho Potato Commission, several food ecitors and reporters enjoyed a family-style dinner at one Chicago's trendiest new restaurants. Maxwells Trading is the brainchild of Underscore Hospitality partners Josh Tilden and Erling Wu-Bower. Maxwells Trading is part of a larger collective of food, design and sustainability businesses that occupy the same building in the Kinzie Industrial Corridor.

Prosciutto, grocco fritto, caprino, cheese, and pepper jelly

Japanese croquettes made with Idaho potatoes, aioli, and worcestershire

Hummus with English peas, sheep's milk feta, and herbs

Seasonal greens with tahini miso vinaigrette, cucumber, and seasame

Roasted carrots with whipped feta, molasses, pecans, and herbs

Dry aged strip with marchan de vin, soy, green garlic, and mushroom

Salmon with swiss chard, fingerling potato, and kombu buerre blanc

Roasted Idaho potatoes with parmesan, confit garlic, and chili crisp

Braised kale with dried chili, garlic, and lemon

Basque cake with conftt apple, miso caramel, and apple cider sabayon

avec River North 

Summit F&B hosted its annual Sunday Brunch at avec River North where several sponsors were able to showcase their products (Barilla, Bel Brands, California Avocado Commission, Chobani, Damascus Bakeries, Custom Culinary, Epicurean Butter, Idaho Potato Commission, Kerry, Lee Kum Kee, National Honey Board, National Watermelon Promotion Board, and Avocados from Mexico), by incorporating into the brunch menu. 

Candied orange cinnamon rolls

Strawberry and cream cheese brioche danish

Caramelized onion and cheese danish

Roasted True Foundations® Tikka Masala Prawns with chive, brown butter, and sweet corn polenta

Wood oven baked French toast with whipped ricotta, burnt honey strawberry jam, and almonds

Smashed California Avocado Crostini with smoked salmon and urfa chili crisp

Yellowfin tuna tostada with Lee Kum Kee Sriacha Mayo, breakfast radish, and jalapeno

Watermelon and tomato salad with burn chili vinaigrette, fried shallot, and stracciatella cheese

Barilla Frozen® Rigatoni with eggplant conserva, fenugreek, and goat's milk cheese

Boursin® and guanciale wood fired pizza with fingerling potato and spring onions

Fried chicken thighs with umami ginger and harisa butter, jalapeno biscuits, and green onion

Idaho® Potato Papas Bravas with garli aioli and chives

Lamb Pastrami Slider with sesame yogurt, berbere spiced tomato jam, cucumber, and mint

Avocados from Mexico

The Avocados from Mexico booth on the tradeshow floor was constantly bustling throughout the conference with both their guacamole bar as well as their meal window. Additionally, the booth also hosted several VIP tasting experiences with renowned chefs. 

Chef Chef Ian Ramirez (Mad Honey Culinary Studio, Culinary Strategist, Conceptual Food Artist) prepared a Black Tahini Avocado Toast featuring a black foccaccia bread, avocado hummus (with feta and goat cheese), crispy chickpeas, radishes, peppeer rings, bacon, and edible flowers. 

Avocado tartare (layered using a ring mold) featuring salt roasted beets, beet puree, avocado foam, compressed watermelon, guacamole, and cucumber from Chef Ian Ramirez

Gumbo guacamole bowl with Cajun shrimp and avocado grits

James Beard award-winning chef, author and PBS TV host Pati Jinich  prepared black ginger, honey, and pistachio guacamole. 

Clamato guacamole with carne seca from Pati Jinich

Avocado ranch smash burger

Want more from the NRA?

Want to see more of what you missed during the National Restaurat Association Show? Check back next week when we take a look at some of the innovative ideas we saw throughout the conference that might be a good fit for your catering business. 

In the meantime, check out these articles from some of Catersource's sister publications: