From left, Victor Keedy (University of Massachusetts), Jon Plodzik (University of New Hampshire), Julia Denton (Fishery Products International), David May (University of New Hampshire), Peter Brooks (University of Massachusetts)
Day One: Reception at the Red Rock Resort, Las Vegas
From left, Michael Gratz (Stanford University), Peggy McCormick (California Avocado Commission), Gerry White (Food Management), Michael DeRousse (The Palace Grill), Debi Beneditti (Beyond the Possible)
From left, Rick Johnson (Virginia Tech), Ted Faulkner (Virginia Tech)
Kebobs started simply: meat, stick, fire. From that humble beginning, a delicious evolution has led us to an infinitely diverse mix of international flavor combinations.
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