Join vendors, farmers and artisans from across the United States along with chefs from all our regions for a tasting and educational experience unlike any other food show.   CLICK HERE TO REGISTER.

Join us at our seminar series as we discuss a variety of topics moderated by Louisville food writer Steve Coomes and some people changing the landscape of food today!

About Steve Coomes:

Steve Coomes never planned to be a food and travel writer, but then again, he never planned to be a chef or work as a busboy in a fine dining restaurant at 15, when most of his high school friends were having fun.  But when he first tasted Dover sole–fileted tableside, no less–and perfectly cooked asparagus lashed with textbook hollandaise in 1980, his destiny was set.

The restaurant business and its adrenaline-soaked pace, service of sensual delights and the characters who make the whole machine run, would captivate him for the next 11 years.

In 1991 he left restaurant operations in order to write about them, a decision that sent him to 25 U.S. states and seven foreign countries in search of great stories, food and drink. Along the way he edited multiple boutique industry association publications, was editor-in-chief of Pizza Todaymagazine and founding editor before launching Words to Chew On in 2007. He is now a contributing editor for Nation’s Restaurant News (as a young chef, he read the magazine and thought, “How cool would it be to write for this magazine?”), a Kentucky food, restaurant and travel correspondent for Southern Livingmagazine, a restaurant critic and feature writer for Louisville Magazine, restaurant blogger for Insider Louisvillefeature writer for Edible Louisville, a ghostwriter for private clients and a PR and marketing copywriter for numerous restaurant-related groups and businesses. In addition to writing for Whisky magazine, The Whiskey Wash and The Bourbon Review, he co-founded Eat Drink Talk, a news website and podcast centered on Louisville restaurants, bars and Kentucky spirits.

A Louisville, Ky., native, he lives in the heart of the city within walking distance of its famous restaurants and bars.

11:50am-12:45pm – Building a brand in today’s marketplace

Joe Heron – Copper and Kings Distillery


12:50pm-1:45pm – Sustainability and compostabiltiy in restaurants and on the farm. 

Mark Stephany – World Centric

Mike Wagner – Two Brooks Farm

1:50pm -2:45pm – Things I wish I knew when I was starting my business. Tips, advice and lessons from personal experience.

Matt Jamie – Bourbon Barrel Foods

Nick Marckwald – Hen of The Woods

Jesse Huot  – Grind Burger Kitchen

2:50-3:45pm – Wild, Rare and Foraged Edibles – how these make it to the table and social medias impact on demand.

Ian Purkyastha – Regalis Foods



Cincinnati Vendor Food Show Booth Map

Click above to download map of vendor booths


Ever wonder who is behind some of your favorite food? Come meet and get tastes of some great foods from some of your favorite farms and producers!