New York, NY – After the success obtained in the pilot edition, the Mediterranean Diet Roundtable returned to New York City with a new edition of the Connect, which took place at the iconic Institute of Culinary Education downtown Manhattan. In collaboration with Enterprise Greece, Chef Maria Loi, and Loumids Food, the MDR® once again defied the pandemic, attracting serious operators from all over the nation, willing to translate the healthy benefits of the Mediterranean Diet into commercial opportunities.
The program included live tastings, virtual connections with oversea counterparts, and educational seminars. Gracing a beautiful, state-of-the-art room with a breathtaking view of the Hudson Harbor, there was a showcase of about 200 Greek and Mediterranean products, many of them prepared live on-site. Attendees included major companies such as Gordon Food Service, Whole Foods, Rainforests, leading dining programs in Universities such as Yale, Harvard, and world-class U-Mass, hospitals such as Johns Hopkins, the World Trade Center Arkansas, the World Trade Center New York City, brokers to amazing chains such as Walmart, Albertson, Fresh Market and beyond. The attendees also got an opportunity to experience live educational tastings about Extra Virgin Olive Oil, with David Neuman, a savvy professional in the olive oil business and now published author on the matter; spices with Joshua Holmes of Spiceology, and an immersive lesson about different kinds of wheat, presented by Chef Celine Beitchman, Director of Nutrition at the Institute of Culinary Education, as well as an informative presentation about labeling strategies in College & university environments presented by Sabrina Hafner of U-Mass.
The choice of New York as a stage for this event meant to capture the vibrant, international gastronomic vocation of the Big Apple, known to be the heart and soul of the culinary world. Participants gained valuable contacts with participating trade, who also compiled an evaluation form about Products’ appearance, taste and flavor profile, price/value, appeal and clarity of the label, overall packaging, and general advice. Feedback received both from attendees and exhibitors was overwhelmingly positive.
The MDR has become an authoritative voice in sourcing reliable, healthy, and cost-effective Mediterranean delicacies. In addition to the support of Enterprise Greece and the crucial collaboration of Chef Maria Loi, a passionate ambassador of Greek and Mediterranean cuisine, the MDR welcomed its first Title Sponsor: Loumidis Foods.
For additional information about the upcoming MDR and the MDR CONNECT, please visit www.MDRproject.com