A Monday night gathering during the 11th Annual Chef to Chef Conference, to be held in New Orleans March 10-12, 2019, will give attendees exclusive and extended use of the Pythian Market, a popular food hall that uniquely captures the Big Easy’s special flavors.
When Club & Resort Business’ Chef to Chef Conference returns to New Orleans for its 11thAnnual Conference, March 10-12, 2019, attendees will be treated to exclusive access to a uniquely New Orleans venue—the Pythian Market, a food hall located in an historic downtown building just a short walk or ride from the Hilton New Orleans Riverside that will be the Conference’s home base.
On Monday evening, March 11, the Pythian Market, which is normally open to the general public until 9 pm, will be closed to give Chef to Chef attendees exclusive access, from 5:30 to 9:30 pm that night, to the food and beverages offered by the variety of unique vendors that occupy the market’s stalls.
“Each food stall will offer special tastes of that vendor’s specialties throughout the evening, and the Market’s existing bar will be supported by two other popup bars,” reports Jerry Schreck, Executive Chef of Merion Golf Club (Ardmore, Pa.) and the National Conference Coordinator for the Chef to Chef Conference. “Everyone involved with the Market’s operation is extremely excited about the opportunity they will have to host and show off their food for our group of club chefs.
“Normally we keep Monday night open for Conference attendees to sample the local cuisine by going out to dinner on their own,” Schreck adds. “That option will still be available, even if they come to the Pythian reception. But I’m betting that with all of the interesting food choices they’re going to find at the Pythian Market, many will find that the vendors there will provide more than enough to gain a full experience about the New Orleans culinary scene.”