We kicked off the 2018 conference on Sunday, March 25 with a day of exciting pre-conference excursions.
- Creating Cultivation
- Joy of Sustainable Soy Farm Tour & Baking Workshop
- RCA Foundation Golf Outing
- Spirits, Stories, Savannah
- Wild About Shrimp!
Located amidst the mysterious marshlands of Savannah, Canewater Farm is pushing the limitations of their harsh surroundings to grow what is currently a 20 - acre sustainable, organic farming project. Participants toured the farm’s vegetable fields, hoop houses, river dock, and hiked across a natural bluff, from which one can view thousands of acres of marshland, old live oaks, cedars, pines, and Sapelo Island.
Additionally, participants enjoyed a truly Farm-to-Table lunch, featuring a low country boil, roasted oysters, and a fresh farm salad with white wine and beer options. After lunch, participants had the chance to join ongoing planting and cultivating projects happening on the farm to get the real farm feel.
Joy of Sustainable Soy Farming Tour & Baking Workshop, presented by QUALISOY
Participants took a tour of a Savannah-area farm and learned how modern agriculture and sustainable growing practices can help meet their customers’ desire for safe and sustainable ingredients, while maintaining their bottom line.
Attendees ventured to a local bakery workspace where they had the opportunity to get hands-on, testing and tasting products featuring various oils and shortenings.
Participants enjoyed a Georgia-style, farm-to-table lunch while a panel of sustainability experts discussed sustainability best practices for the food industry.
RCA Foundation Golf Outing
The RCA Foundation Golf Outing took place at The Club at Savannah Harbor on Sunday, March 25, 2018 from 8:00 a.m. - 2:00 p.m. The Foundation Golf Outing included 18-Holes of championship golf on Savannah’s only PGA TOUR recognized course.
Learn more about the Culinology Education Foundation.
Spirits, Stories, Savannah
Participants experienced Savannah’s rich history on an exclusive tour of Savannah’s first distillery since Prohibition, the Ghost Coast Distillery. Through museum-quality exhibits and tours, Ghost Coast instantly immerses guests in Savannah’s 300-year history. The distillery pays homage to their host city by crafting spirits and cocktails which embody Savannah’s mystery, personality, and revelry that cultivated in Savannah’s booming culinary culture.
Participants toured Ghost Coast Distillery and partook in a mixology class, led by renowned Savannah bartender, Sidney Lance. The tour also included a catered lunch provided by Kirk Blaine, executive chef and owner of local favorites, The Howlin Hound and Castaways.
Sponsored by Fuchs North America, Inc.
Shrimping has always played an important role in the rich history of Georgia’s barrier island-laden coast, and shrimp remains its most important seafood product. Thanks in part to its expansive salt marshes, strong tides, and productive coastal waters, several million pounds of these delicious crustaceans are harvested locally each year. Wild Georgia shrimp are a favorite among chefs and consumers alike due to their sweet succulent taste and firm texture.
During this tour, participants will took part in a research trawl aboard the famous R/V Georgia Bulldog and visited a small, local seafood processing plant. Participants helped the crew sort, identify and record data about their catch as well as learned about the economic and cultural importance of shrimping to the region, and issues the industry is facing today.