Association Updates
The SEARCH Foundation, a 501(c)3 that assists event professionals in crisis, is pleased to announce its incoming board of directors for 2025.
- Chairwoman – Kate Patay, Terramar DMC
- Vice Chair – David Lombardo, Lombardo's Hospitality Group
- Treasurer – Frank Puleo, Framboise Catering
- Secretary – Michele Polci, Caesars Entertainment
- Immediate Past Chair – Rick Turner, Forward Hospitality Group
- Crisis Relief Chair - Patrick McMichael
- Executive Advisor – Joann Roth-Oseary, Someone’s in the Kitchen
- Directors: Bobby Dutton - GBM6, Jodi Gold - Siagel Productions, Stephanie Jayko - Knockout Productions, India Rhodes - Wilkinson Rhodes, Kelly Treadway - EventCurious, Thomas Whelan - Access DMC, and JC York - Classic Entertainment
In an effort to continue the milestone of having funded 100% of qualified cases, the SEARCH Foundation is kicking off a season of giving with a #GivingTuesday initiative to achieve 100 new SEARCH 100 supporters. The SEARCH100 is the flagship monthly donor program in which 100% of the proceeds go directly to the crisis fund.
Products on the Market
Tillamook County Creamery Association (TCCA), the 115-year-old, farmer-owned, dairy co-op, was awarded for three different cheddar varieties at the World Cheese Awards, the most distinguished cheese-only competition, held at the Pavilhão Multiusos de Viseu, in Viseu, Portugal.
TCCA was awarded the World Cheese Awards Trophy for Best Cheddar Cheese for the 2014 vintage of the Tillamook Maker's Reserve Extra Sharp White Cheddar.
The co-op also took home Bronze awards for the Tillamook Farmers' Collection Hickory Smoked Extra Sharp White Cheddar and for the Tillamook Farmers' Collection English Style Sweet Cheddar.
The competition included 4,786 cheeses from 1,032 companies in 47 countries, judged by 244 international cheese experts representing 39 nations. The judging panel was made up of experts from across the industry including technologists, graders, buyers, chefs, producers, retailers, industry professionals, journalists, and influencers. The blind-judging process included evaluation of each cheese for the appearance of the rind and paste, the cheese's aroma, body, texture, and most notably, flavor and mouthfeel.
