Tales From the Road: IFT ’14 Part 1


Day 2 of IFT is in full swing here at the Morial Convention Center in New Orleans! Riley, Chris, Katie and I are at booth 4248, talking whole grain and how Didion takes a fresh look a corn.

Renowned chef Frank Sclafani is also at our booth, serving up Didion’s twist on a New Orleans classic – the Big Easy Breakfast Beignet.

Crispy, savory and healthy, it features andouille sausage, onion, celery and red bell pepper and is served with a creamy mustard sauce or remoulade. This savory whole grain breakfast beignet features Didion’s HarvestGold® whole grain corn flour and corn bran, while the mustard sauce contains our corn bran and pregelatinized corn flour and the remoulade includes corn bran.

If you’re at IFT this week be sure to stop by and see us for an authentic New Orleans breakfast.

Keep an eye on our Twitter and Facebook feeds for live updates from the show.

By: Jeff Dillon, Vice President of Sales & Marketing at Didion Milling


One thought on “Tales From the Road: IFT ’14 Part 1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s