In this week’s podcast, Pat Cobe, senior menu editor at Restaurant Business, and Bret Thorn, senior food & beverage editor at Nation’s Restaurant News and Restaurant Hospitality, dive into their latest dining experiences. They also recap their time at the CREATE conference in Nashville and discuss a couple of exciting food festivals they attended.
CREATE Conference Highlights
The CREATE conference, held in Nashville, is a premier event organized by Nation’s Restaurant News (NRN) and is designed specifically for emerging restaurant chains. Bret Thorn and his colleagues were busy hosting sessions, meeting operators, and attending talks, where the quality of speakers impressed him. According to Bret, there wasn’t a single speaker who didn’t bring valuable insights to the table, making the event a great opportunity for networking and learning from industry leaders.
Despite his packed schedule, Bret found time to explore Nashville’s vibrant food scene. One of the highlights was his visit to Rodney Scott’s Whole Hog BBQ, a renowned spot for North Carolina-style whole hog barbecue. Scott’s restaurant, with six locations now, is known for its slow-cooked, wood-smoked pork, and Bret enjoyed a feast of pulled pork, paired with classic Southern sides like cole slaw and collard greens.
Bret’s culinary journey in Nashville didn’t end there. He also dined at Barcelona Wine Bar, a Spanish restaurant where he sampled dishes like boquerones—marinated anchovies served atop house-made potato chips—and massive, flavorful platters of paella, bringing a taste of Spain to Tennessee.
EatOkra Festival: A Celebration of Black-Owned Businesses
Back home, Bret attended the EatOkra Festival, a new event dedicated to highlighting Black-owned businesses. One of the standout dishes he enjoyed was a creative take on nachos—plantain chips topped with Haitian-style braised pork, which offered a unique, flavorful twist on traditional nachos. This festival was not only a celebration of food but also a showcase of diverse culinary talents and innovation within the Black community.
Princeton and the Chicken Big Mac
Bret also took a trip to Princeton, New Jersey, where he visited Agricole, a restaurant that specializes in locally sourced, fresh ingredients. There, he indulged in a mushroom flatbread that left a lasting impression. On his way back, Bret couldn’t resist stopping at McDonald’s to try their new Chicken Big Mac, and he shared his thoughts on the fast-food giant’s latest offering on the podcast.
Eeeeeatscon: A New York Culinary Extravaganza
Meanwhile, Pat Cobe was busy in New York attending Eeeeeatscon, a food and entertainment festival organized by the popular restaurant review platform, The Infatuation. This event brought together some of New York’s top local restaurants and introduced exciting new dishes to the city’s food lovers.
One of the event’s highlights was the Thai Burger Shack from Shake Shack, the Manhattan-born burger chain that has since expanded nationwide. This unique burger featured a cheeseburger topped with “Evil Jungle Prince Shack Sauce,” pickled bamboo, green chili relish, and Thai basil, creating a fusion of flavors that delighted attendees.
Another notable dish at Eeeeeatscon was the Hong Kong Style Wonton Noodles from Great NY Noodletown, a Chinatown institution that continues to serve up some of the best noodles in the city. Pat also tried empanadas from Toma, a retail brand owned by actress Sofía Vergara and her son, Manolo, who serves as the chef behind the concept. Manolo proudly presented an innovative take on the classic empanada, including an everything bagel empanada, which he created exclusively for the event.
Sysco’s Cutting Edge Solutions and AI in the Kitchen
To wrap up the podcast, Pat shared clips from an interview with Tse Richmond, a culinary specialist at Sysco in Portland, Oregon. Chef Richmond was excited to talk about the fall product line from Sysco’s Cutting Edge Solutions, an innovation-driven division that focuses on helping smaller producers.
Some of the products being introduced include a variety of seafood options, a new condiment, recipe-ready beans, and globally inspired pork preparations. All of these products aim to help restaurant operators save time and reduce labor while still being able to serve unique, signature menu items.
Chef Richmond also discussed how AI is starting to make its way into kitchens, offering tips and strategies on how chefs can maximize its benefits. From helping streamline operations to providing creative insights, AI is proving to be a valuable tool for culinary professionals looking to stay ahead in a rapidly evolving industry.
From whole hog barbecue in Nashville to food festivals celebrating Black-owned businesses and global cuisine, this week’s podcast covered a diverse range of culinary experiences. Whether it’s trying out new products in the kitchen, tasting innovative dishes at festivals, or exploring restaurant trends, the food world continues to be dynamic and exciting.
Tune in to the full episode for more stories and insights from Pat and Bret’s culinary adventures.