FPRA Annual Conference: The President’s Reception - Here and Hungry?
For those of you who are here at the conference, I HIGHLY recommend visiting the Vernona, a AAA Four Diamond restaurant for any meal, especially dinner. We decided to splurge and go before the President’s Welcome Reception. I’m a big Food Network fan and love cooking and food in general. I figured since FPRA was nice enough to send me here, I would use my own money to splurge on something I have always wanted: a four course meal.
First course: Key West Shrimp Ceviche, Heirloom Tomatoes, Avocado, Baby Corn,
Second: Seared Rare Tuna, Pistachio Tabbouleh, Broccoli, Saffron Emulsion,
Third: Olive Oil-Poached Beef Tenderloin, Anson Mills Carolina Gold Risotto, Pioppini Mushrooms, White Truffle Fumet,
Fourth: The Tasting Plate- Crème Brulee, Key Lime Tart, Chocolate Cake with Chocolate Mousse, Strawberry Gelato and a Soufflé.
Trust me, you have to go here before you leave!!
Anyway, back to business! The President’s Welcome Reception was held on the greens of the Ritz out by the harbor. As the sun set, FPRAers mingled and dined upon beautiful desserts similar to the ones listed above. As I’m sure you guessed, I didn’t have a thing because I was so full! But the desserts all looked like they would have tasted delicious. I didn’t get a chance to meet the president, but I will be sitting with her at the banquet, thanks to Dr. Rayburn. So I will get to ask her questions then. (I will have to write the answers on paper though since Dr. Rayburn gave Stacey and me strict orders for the banquet table. “You must have FUN and if you blog, you get flogged!”)
Is there anything you would like to ask FPRA President, Jessica Rye, APR?
What was your favorite dessert from this evening?
Did you meet anyone interesting at the roundtable of sweets?
