What's In It For You? 2009 Culinary Expo    In today's competitve market, the best restauranteurs know they need to take adavntage of all the resources they can to stay on top of their game. Whether it's finding the perfect new items for their menu, growing sales through marketing efforts, or enhancing operational efficiencies, they're leaving no stone unturned to boost their growth and their profits.      That's what Sysco Hampton Roads' 2009 Culinary Expo is all about, our unending commitment to your continued success, your continued growth, and the continued partnership with our customers that we value so deeply. With over 100,000 square feet of floor space, 250 Booths and 275 Vendors displaying the latest in food and foodservice products and ideas, we're proud to bring you the largest, most comprehensive show in our marketplace.      Add to that, the Fresh Ideas Stage featuring celebrity appearances, educational workshops and seminars, our new "Supplies on the Fly" online ordering system for equipment and supplies, and an area dedicated completely to Menu Suggestions Under $5.00,  it's easy to see the value that makes this the one Expo that you simply have to attend. From Produce to Protein, Seafood to Food Service Supplies, Dairy to Desserts, and every category in between, you're gauranteed to walk away with all you need to ensure your business success.   So come see what all of the buzz is about and discover first hand that "Good things come from Sysco". Five simple words that speak volumes about our commitment to bring you the biggest and best Culinary Expo in the area. We look forward to seeing you there!!! To view all the fun things we will have at our Culinary Expo this year, Click here To view the layout of this year's Culinary Expo, Click Here   Fresh Ideas Stage Schedule Tons Of Fun & Fresh Ideas Right On The Expo Floor   Two action-packed days of interactive workshops, demonstrations, and how to seminars are planned.  You will get to experience things that you may never have the opportunity to experience again.  Here is just a sampling of what is to come..... Yan Can Cook, Food Fear Factor, Fish Tales and SOOO MUCH MORE. To check out the full Fresh Ideas Stage Schedule, click here.   Featured Recipe  Strawberry Brunch Crepes with Honey Suzette Sauce Courtesy of www.sysco.com      Ingredients ·   1/2 cup SYSCO Imperial honey ·   1/2 cup SYSCO Supreme orange juice ·   1 Tbsp. SYSCO Imperial lemon juice ·   2 tsp. SYSCO Classic orange zest ·   1-1/2 tsp. SYSCO Classic lemon zest ·   1-1/2 tsp. SYSCO cornstarch ·   1 Tbsp. SYSCO butter or margarine ·   6 SYSCO Imperial Crepe Plain 6 in ·   2 cups low-fat yogurt ·   1-1/2 cups SYSCO Imperial strawberries, sliced Preparation To prepare sauce, whisk together honey, orange juice, lemon juice, orange peel, lemon peel and cornstarch in small saucepan until well-blended and cornstarch is dissolved. Bring mixture to a boil over medium-high heat, whisking occasionally; cool until mixture thickens. Remove from heat. Whisk in butter. Cool to room temperature or refrigerate until ready to use. To assemble: Press 1 crêpe into each of 6 ramekins or bowls to form a cup. Fill each with 1/3 cup yogurt. Top each with 1/4 cup sliced strawberries and 2 to 3 Tbsp. sauce.