At general session, attendees enjoyed a panel discussion on Southern cuisine and sustainability with Dave Belanger, owner,
Clammer Dave's Sustainable Gourmet, McClellanville, S.C.; Sean Brock, chef / partner, McCrady's, Charleston, S.C., and Husk Restaurant, Charleston and Nashville, Tenn.; Glenn Roberts, founder, Anson Mills, Columbia; Dr. David Shields, food historian, University of South Carolina, Columbia, S.C., and a culinary demonstration from Frank Lee, vice president of culinary development, Maverick Southern Kitchens, Charleston.