Ok, I know that the host ‘cities’ for the convention were
The Star Tribune’s restaurant critic, Rick Nelson, wrote about the reception food at two of the events that I attended.
For the delegate reception on Sunday, Aug. 31, he wrote: “This red carpet seemed a bit frayed, thanks to generic, we-could-be-anywhere offerings along the lines of soggy duck spring rolls, drab commodity cheeses, fried and skewered scallops straight out of Mrs. Paul's and a mystery spread billed as olive bruschetta …”
I agree with his assessment. Granted, it’s tough to serve a wide variety of reception food to thousands of people in a space as large as the convention center. But the offerings at the delegate reception were ordinary at best. (Fortunately, I was saving myself for dinner reservations at Chamber’s Kitchen following the reception.)
His comments about the food at the media reception were much more complimentary: “Visitors got a delicious up-close-and-personal taste of
Again I agreed. The media reception actually was catered by several different vendors. As you meandered through the
Nelson also wrote about ‘crashing’ different private parties during the opening weekend of the convention. I suppose that was part of the sport. But I didn’t want him to miss out on the food at the food and ag industry event, billed AgNite. So I sent him an invitation. He declined, but another Strib reporter, Chris Riemenschneider attended.
Read on for my report on AgNite.