DAY TWO

I can’t believe I’ve written this much and I haven’t even covered the second day of the conference. I’m thinking I may need a professional editor to reel me in! If you’re already lost, don’t fret. This is the third installment of my experience at the Edible Institute food conference in Santa Barbara. Click here to read Part 1 and Part 2.

New Booze and Other Stuff

After a quick shower and dolly playtime with my 3-year old, I was ready for Sunday, aka, Day 2. I arrived at the hotel in time for a colorful array of sliced fruit, a mug of Tazo Earl Grey tea, and conversation with Edible Ohio’s trio-sister publishing team. The first panel represented High-Quality, Artisanal Products and Their Role in the Local Food World featuring the very young (I’m guessing mid-thirties?) Master Distiller of St-Germain, Robert Cooper.  If you’ve been following my journey, you may remember me savoring a special cocktail at lunch. Cooper and his wife were handshaking St-Germain cocktails for all the attendees and even let me keep the awesome silver monogrammed, straw/stirrer/swizzle stick (okay, I might have taken 3 because they were so chic). Pretty sweet that the owner of this exceptionally unique liquor was not too cool to stand behind the bar and get dirty. 
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