The National Association of State Departments of Agriculture (NASDA) returns to the National Restaurant Association Show May 17–20 at McCormick Place in Chicago, with its largest-ever “A Taste of the States: Chicago.” This year’s program will showcase nearly 160 U.S. food and beverage exhibitors—marking the pavilion’s highest level of participation to date—alongside expanded state showcases from across the U.S. including Arkansas, Colorado, Florida, Georgia, Hawaii, Illinois, Indiana, Massachusetts, Michigan, Minnesota, Missouri, Montana, New Mexico, New York, North Dakota, Oregon, South Carolina, Virginia and Wisconsin and its most robust chef lineup yet.
The pavilion, produced by NASDA in cooperation with the U.S. Department of Agriculture’s Foreign Agricultural Service, is designed to help small- and medium-sized U.S. food and beverage companies connect with international buyers and gain access to new markets around the world.
“‘A Taste of the States: Chicago’ at the National Restaurant Association Show underscores the global momentum behind U.S. agriculture,” said NASDA CEO Ted McKinney. “With an unprecedented number of exhibitors and expanded chef participation, the pavilion reflects the strength, innovation and market readiness of America’s food and beverage producers. It continues to serve as a high-impact venue for connecting with international buyers and advancing U.S. agricultural business goals.”
Pavilion Highlights: Chef Demos, State Showcases and Online Directory
Located in the North Hall at McCormick Place, spanning aisles 7700–8200 and 9200, “A Taste of the States” will highlight a broad range of American food and beverage innovations, including bakery items, snacks, condiments, sauces, meat, seafood, coffee, dairy and alcoholic and nonalcoholic beverages.
Chef demonstrations will take place every day in booth 7981, featuring the pavilion’s most expansive roster of participating chefs on record. Elite Personal Chefs will lead the demonstrations, incorporating exhibitor products in NASDA’s “A Taste of the States” pavilion into inventive recipes and offering attendees the chance to sample dishes and engage with chefs and producers.
New to this year’s chef lineup, Michelin-starred chef Richie Farina of After Chicago restaurant, known for his inventive cooking style, recently competed on Season 2 of “Food Network’s 24 in 24: Last Chef Standing.”
