Carmel Meat Specialty Foods Show

Featuring only the highest in quality meats in the Carmel Meat Specialty Foods Show, Janetta Lucas, Vice President of Marketing, and Bob Furter, Vice President of Sales, connected their customers of the Monterey Bay to the vendors who supply them. Chef demos were the proof of the pudding, placing them center stage to the guests as they walked in. Catering almost exclusively to a resort community that serves as a destination to travelers throughout the world, Carmel Meat presented their customers with not only the best meats and products that the industry has to offer, but also with the best chefs of the Monterey Bay with new presentation ideas.

Customers got to taste Fresh Fig Pureed Sauce over tender Australian lamb crowns, prepared in front of customers by Terry Teplitzsky of Michael's Catering.

Watching in amazement as he whipped up fresh figs, red wine, balsamic vinegar, onions, leeks and tangerine juice, in front of attentive nibbling chefs . it was hard not to forget to taste the Three Bean Cassolet, made of calypso beans,
rattlesnake and yellow eye beans, a simmering bean sauce to top some more of the Australian lamb supplied by FoodComm.

Executive Chef Gene Moana of Montrio's dazzled guests with plates he made using Maple Leaf Farm's tender duck breasts, while Steve Zappacosta of Finian O'Toole's "Flick International" served Cervena Venison displaying three different sauces. Restaurateurs tried the fresh buffalo from Durham Ranch, and Mohamed Rabbaa of "Village Corner" prepared Dutch Valley Veal with Grimaud foie gras.

Others were there to introduce new lines, such as Con Mondfrans of Star Foodservice, and hats off to Lad Foodservice, who just added a pot roast line to the brokerage that would please the most discriminating of chefs.

Bob Furter was all smiles as guests showed their approval.

Todd Stull, Left, Sutter Maternity Hospital and Jim Hansi, Durham Meat Co.,Right

Julie Klopf and Troy Thorenson of Foster Farms