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.
Here, I focus on the sports, and I've given the honour of writing about the New Jersey Devils on my years - long favourite source of writing and
discussion on the team, and greatly
enjoy having conversations about them and hockey in
general.