For three days, I, along with a group of industry writers, editors and insiders, had the opportunity to try dozens of dishes and packaged products utilizing the versatile California almond in myriad ways.
That versatility was on full display. No two dishes were quite alike, a testament not only to the talented chefs and product designers I had the privilege of meeting along the way, but to the ingredient itself. From sweet bars, cookies, candies, ice creams and milks to savory sauces, purees, spreads and toppings, the mighty almond was highlighted in impressive and unique ways.
For a full run-down of the trip, click here.
And now, for the highlights...