BEGIN:VCALENDAR
VERSION:2.0
PRODID:WorCo
X-WR-CALNAME:OC Hotel-Motel-Restaurant: 48th Annual Spring Trade Expo
BEGIN:VEVENT
UID:140952022-03-06
DTSTART:20220306T160000Z
SEQUENCE:0
TRANSP:OPAQUE
DTEND:20220306T220000Z
LOCATION:4001 Coastal Highway\nOcean City Maryland 21842
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=4001 Coastal Highway\nOcean
  City Maryland 21842;X-APPLE-RADIUS=49;X-TITLE=4001 Coastal Highway:geo:38
 .368159,-75.074256
GEO:38.368159;-75.074256
SUMMARY:OC Hotel-Motel-Restaurant: 48th Annual Spring Trade Expo
CLASS:PUBLIC
DESCRIPTION:11am - 5pm - Exhibit Hall open\n\nSHOWCASE STAGE - MD World Fo
 od Championship Qualifier competition -\nSeafood ticket - brought to you b
 y the Restaurant Association of\nMaryland - contact Kim Brennan to sign up
  to compete for $$\n443-539-2464\n\n1pm - BEVERAGE POWER PANEL - Join Cr
 aft Pioneer\, Hugh Sisson and\nother beverage thought leaders as they disc
 uss the future of the\nbeverage industry. Session moderated by Kevin Attic
 ks\, MD Breweries\nAssociation and Director of Grow & Fortify. \n\n3pm -
  COFFEE WITH THE COMMISSIONER: Learn Employers Top 10 Pitfalls\nand How t
 o Avoid Them\, brought to you by MD Department of Labor and\nIndustury Com
 missioner Matt Helminiak\n\nLearn about THE 4E'S PARTNERSHIP - Tri-Count
 y Council Lower Shore\nWorkforce Alliance\n\n5pm - after Expo Gathering at
  Pickle's Pub on 8th Street with live\nmusic by Side Project - come networ
 k with fellow exhibitors and\nattendees!\n\nMONDAY\, MARCH 7\n\n10am - HO
 SPITALITY POWER PANEL - Join thought leaders from the MD &\nDE Restaurant
  and Lodging Associations for this insightful discussion\non the future of
  hospitality. Session will be moderated by Worcester\nCounty Economic Deve
 lopment & Tourism Director\, Melanie Pursel. Room\n208\n\n11am - 4pm - Exh
 ibit Hall open\n\n1pm - SHOWCASE STAGE - _SMITHFIELD FARMS PRESENTS THE 
 PIG\nPUZZLE_: The Pig Puzzle is a half of a hog that is already cut into\
 nprimals.  We will walk through everything from the “the rooter to\nth
 e tooter\,”  discussing how the hog was raised\, where each cut of\nmea
 t is located and basic uses. Local chefs will prepare the cuts for\ntastin
 g. \n\n4:30pm - after Expo Gathering at Buxy's Salty Dog/Dry Dock 28 on 2
 8th\nStreet - an annual tradition!\n
X-ALT-DESC;FMTTYPE=text/html:<p>11am - 5pm - Exhibit Hall open</p>\n\n<p><s
 trong>Showcase Stage</strong>&nbsp\;- MD World Food Championship Qualifier
  competition - Seafood ticket - brought to you by the Restaurant Associati
 on of Maryland - contact Kim Brennan to sign up to compete for $$ 443-539-
 2464</p>\n\n<p>1pm -&nbsp\;<strong>Beverage Power Panel</strong>&nbsp\;- J
 oin Craft Pioneer\, Hugh Sisson and other beverage thought leaders as they
  discuss the future of the beverage industry. Session moderated by Kevin A
 tticks\, MD Breweries Association and Director of Grow &amp\; Fortify.&nbs
 p\;</p>\n\n<p>3pm -&nbsp\;<strong>Coffee with the Commissioner</strong>: L
 earn Employers Top 10 Pitfalls and How to Avoid Them\, brought to you by M
 D Department of Labor and Industury Commissioner Matt Helminiak</p>\n\n<p>
 Learn about&nbsp\;<strong>The 4E&#39\;s Partnership</strong>&nbsp\;- Tri-C
 ounty Council Lower Shore Workforce Alliance</p>\n\n<p>5pm - after Expo Ga
 thering at Pickle&#39\;s Pub on 8th Street with live music by Side Project
  - come network with fellow exhibitors and attendees!</p>\n\n<h4>Monday\, 
 March 7</h4>\n\n<p>10am -&nbsp\;<strong>Hospitality Power Panel&nbsp\;</st
 rong>- Join thought leaders from the MD &amp\; DE Restaurant and Lodging A
 ssociations for this insightful discussion on the future of hospitality. S
 ession will be moderated by Worcester County Economic Development &amp\; T
 ourism Director\, Melanie Pursel. Room 208</p>\n\n<p>11am - 4pm - Exhibit 
 Hall open</p>\n\n<p>1pm -<strong>&nbsp\;Showcase Stage -&nbsp\;<em>Smithfi
 eld Farms presents the PIG PUZZLE</em></strong>:&nbsp\;The Pig Puzzle is a
  half of a hog that is already cut into primals.&nbsp\; We&nbsp\;will walk
  through everything from the &ldquo\;the rooter to the tooter\,&rdquo\;&nb
 sp\; discussing how the hog was raised\, where each cut of meat is located
  and basic uses. Local chefs will prepare the cuts for tasting.&nbsp\;</p>
 \n\n<p>4:30pm - after Expo Gathering at Buxy&#39\;s Salty Dog/Dry Dock 28 
 on 28th Street - an annual tradition!</p>
DTSTAMP:20260524T173639Z
END:VEVENT
END:VCALENDAR