The 2014 program schedule included:
culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on sustainable agricultural practices, the role of wheat in our diet vs. seekers of gluten - free
options, and water issues affecting food production; discussions on how American menus are often shaped by millennials, health and nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the
exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor products for the following categories:
Whether it is our trailhead to the great outdoors, to outstanding
culinary options, the award winning breweries, or the unmatched history and culture, our staff is
excited to take you along for our adventures and show you the best of Billings!