The USSA once again proved to be a huge presence in this year's Yachting Tent at the Ft. Lauderdale International Boat Show which took place October 30 - November 3, 2014.
The Pavilion, which had more than 20 Members exhibiting, featured daily events and a lounge for members to meet and recharge, was continually filled with energy and business being conducted in every corner.
The daily events kicked-off on Thursday with the First Annual Concours du Chefs event, sponsored by Superyacht Northwest and supported by Crew Unlimited.
This event showcased regional delicacies from the Great Pacific Northwest prepared by 10 yacht chefs.
Chef Jeremy Kelly won with blackened king salmon in a crispy wonton with wakame and sweet soy.
Chef Manny Slomovits took second place with black miso cod with caviar smoked white truffle butter miso glaze, Japanese shiitake mushrooms, crunchy crackling, edamame and micro greens.
In Third place, Chef Tracy Clark featured venison short ribs braised in an Oregon Rogue Valley Hazelnut Nectar Ale topped with a marionberry apply cider gastrique and toasted hazelnuts. This event quickly became the "talk of the show."
Friday began with the sold-out USSA Annual Meeting gathering more than 200 members and guests to learn how the USSA is working to be the Voice of the Industry and the amazing strides we have made over the past year. This Halloween day ended with a pirate-themed networking event sponsored by Delta "T" Solutions.
Other events throughout the weekend included Meatballs and Martini's sponsored by new USSA member, Florida Fabrication Specialists, Bagels & Bloody's with a preview of the Fort Yachtie da Film Festival and Cape Charles Yacht Center and ending with Mimosa Monday.
U.S. Superyacht Association * 757 SE 17th Street * Fort Lauderdale, Florida 33316