2019 Technical Meeting

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Winning the Triple Crown

Join your ADS colleagues this year for an enjoyable and educational meeting in Louisville, Kentucky, at the Seelbach Hilton Louisville Hotel.  Located just 7 miles, approximately 15 minutes, from the Louisville International Airport, the historic Seelbach Hilton Louisville is situated right in the heart of Louisville.

If you’re making dressings, sauces or other condiment products or supplying to those who do, this is an event you don’t want to miss.  Education abounds through a variety of technical sessions that provide know-how and solutions, from leadership and accountability to e-commerce trends for dressings & sauces and packaging requirements to food processing authority guidance on filing a scheduled process for acidified foods.  And don’t miss the Information Open House, the only ADS-sponsored tabletop exhibit of the year, where one-on-one introductions are made and new business relationships are forged.  This year will also feature the every-other–year New Products and Services Presentations.  These are just a few of the benefits you’ll experience when you attend this annually-celebrated industry meeting!

Schedule

Schedule

Saturday, April 27
4:00 – 5:30 p.m.Packaging Committee Meeting*
6:00 – 7:00 p.m.Meet ‘n Greet Reception (Dinner Open)
Sunday, April 28
8:00 – 10:00 a.m.Technical Committee Meeting*
10:30 a.m. – 12:00 p.m.Quality Assurance Committee Meeting*
12:30 – 4:00 p.m.Executive Technical Board Luncheon Meeting
2:00 – 3:30 p.m.Membership Advisory Council
6:15 – 6:30 p.m.Meeting Check-In
6:30 – 9:00 p.m.Welcome Reception and Dinner
Monday, April 29
7:00 – 7:45 a.m.Group Breakfast
8:00 a.m. – 12:00 p.m.General Session
12:00 – 1:30 p.m.Luncheon for Delegates
12:00 – 4:00 p.m.Board of Directors Luncheon Meeting
1:30 – 3:30 p.m.New Products and Services Presentations
3:45 – 4:15 p.m.Information Open House Set-Up
4:30 – 6:30 p.m.Information Open House (Dinner Open)
Tuesday, April 30
7:00 – 7:45 a.m.Group Breakfast
8:00 a.m. – 12:00 p.m.General Session
12:00 – 1:30 p.m.Luncheon for Delegates
1:30 – 4:00 p.m.Ingredient Functionality & Quality Workshop
6:00 – 9:30 p.m.Closing Reception and Dinner at Muhammad Ali Center

*Committee meetings open to observers

Scheduling of Non-ADS Functions

Please remember that no events are to be scheduled to conflict with official ADS events.  This includes, but is not limited to, hospitality suites, production facility or office tours, special breakfasts or dinners, recreational activities, including transportation and similar events.

Committee Descriptions

Executive Technical Board

The Executive Technical Board (ETB) works with staff to direct and supervise the ADS Technical Program, which ensures that Association members remain proactive on technical issues affecting the industry (e.g., labeling, food safety, processing, and preservation).  Committees operating under the purview of the ETB include the Technical and Quality Assurance Committees.

The ETB is overseeing ADS-funded research that will explore the microbiological risks related to ingredients (raw and treated) and in-process steps.  The ETB is also working with a representative of the USDA on a buffering capacity model for dressings.  An update on this model will be provided during this year’s Technical Meeting.

Technical Committee

The Technical Committee undertakes research projects with a focus on ingredients, finished products, methods, equipment and instrumentation to advance the knowledge of the dressings and sauces industry.   The Committee is undertaking the following projects:

  • Pump Technology
  • Caramel Color Replacement in Dressings and Sauces
    • Presenters:
      • Alysha Kane, Ken’s Foods, Inc.
      • Amanda Cypher, Wisconsin Spice, Inc.
      • Jim Patacchiola, Brooks’ Bottling Co.
      • Karen Jensen, Reily Foods Company
      • Zach Bender, Brooks’ Bottling Co.
  • Extra Mustard – Development of ADS Standardized Mustard Formulation
    • Presenters:
      • Allen Sass, Wisconsin Spice, Inc.
      • Seth Hinton, TreeHouse Foods

Quality Assurance Committee
The Quality Assurance Committee (QAC) reviews new instrumentation and analyses for dressings and sauces, and ensures that the ADS technical manuals – Quality Assurance Guidelines (QAG) Manual and the Methods and Procedures Manual (MAPMAN) – remain current and progressive.

The Committee is currently reviewing the following technical manual sections:

  • Section IV, “Microbiological Guidelines” of the Quality Assurance Guidelines (QAG) Manual
  • Section XII, “Hazard Analysis and Critical Control Point (HACCP) Program Guidelines” of the QAG Manual
  • Section VI, “Shelf Life and Sensory Testing” of the Methods and Procedures Manual (MAPMAN)

The Committee will also consider the development of a procedure for Shaker Table or Hot Box testing.   Rod Wheeler of The Global Food Defense Institute will present the topic, “Food Defense/Intentional Adulteration” during the April 2019 Committee meeting.

ADS Packaging Committee
During the coming year, the Packaging Committee will work on developing a troubleshooting guide for semi-rigid packaging including cups, lidding and machinery.  The Committee will also develop a resource with a focus on packaging considerations to extend shelf life of clean label products.

Membership Advisory Council
The ADS Membership Advisory Council promotes membership in the Association through prospecting efforts, member retention, satisfaction and endorsement.  The Council also capitalizes on member talent to improve Association programs for the benefit of ADS members.

Program

Program

Monday, April 29

General Session

Welcome and Introductions
Patricia Faison
ADS Director of Regulatory & Technical Affairs

Chair’s Address
Tom McGirty, T. Marzetti Company
Executive Technical Board Chair

ADS’ Communications Update
Stan Samples
ADS’ Communications Manager

Leadership and Accountability When It Matters
Commander Kirk Lippold, USN (Ret.), Lippold Strategies, LLC

(Break)

Food Regulatory Update
Dr. Jeannie Perron, Covington & Burling
ADS Legal Counsel

E-Commerce Trends for Dressings & Sauces and Packaging Requirements
Dr. Samir Amin, California Polytechnic State University

(Lunch Break)

New Products and Services Presentations
Moderator:  Allen Sass, Wisconsin Spice, Inc.
ADS Supplier Members

Information Open House  

Tuesday, April 30

General Session  

Cleaning and Sanitation Challenges in the Dressings & Sauces Industry
Ronda Dunson, Food Systems Consulting Group, LLC   

USDA Buffering Capacity Study
Dr. Fred Breidt, United States Department of Agriculture and North Carolina State University

To File or Not to File a Scheduled Process for Dressings and Sauces
George Pilgrim, Pilgrim Food Group

(Break)

Food Processing Authority Guidance on Filing a Scheduled Process for Acidified Foods
Dr. Bruno Xavier, Cornell University

Hurdle Technology & Formulating for Longer Shelf Life
Jerry Erdmann, DuPont Nutrition & Health

(Lunch Break)

Ingredient Functionality & Quality Workshop
Moderator:  Dr. Ritu Mishra, The Clorox Company
Formulating with Fibers, Brinda Govindarajan and Anu Kampurath, Tate & Lyle
Functional Starches and Flours in Savory Applications, Dr. Bicheng Wu and Yeni Peña, Ingredion Incorporated
Spices 101, Erin Brathwaite and Liz Morris, Elite Spice, Inc.

Registration

Registration

Registration for the ADS Technical Meeting will take place exclusively online and is designed to save you time.  Register by March 8 and you will qualify for the special advanced registration fee!  Immediately following your registration, a confirmation will be sent to you via e-mail, summarizing your selections and payment.  Simply print the confirmation for convenient expense reporting.

To register, enter your email address. If you have a current record in the database, enter your self-determined password and follow the prompts to register. If you do not have a record in the database, please contact Headquarters (678/298-1181) for set-up.

 

In accordance with Association policy, the participants underwrite the entire cost of the Technical Meeting.  The registration fee covers group meal functions and receptions, fees paid for presenters, audio/visual equipment, entertainment and decorations, stationery and printing costs, web-related expenses, staff travel, office costs and all expenses incurred in planning and coordination of the Meeting.

Registration Fees:

On or Before March 8:After March 8:
Member$1,195.00$1,295.00
Non-Member*$1,295.00$1,395.00
Cancellation Fee$100.00$500.00
Spouse/Companion**$500.00$500.00

 

In the event you must cancel your registration, cancellation fees apply as outlined above.  After April 17, all fees are non-refundable.

*Non-member companies may attend one Technical or Annual Meeting to become familiar with the Association.  The difference between member and non-member registration fees for the Technical or Annual Meeting is applicable to dues if received within sixty (60) days following the Meeting attended.

**Spouse/Companion registration includes social functions only (breakfasts, lunches, receptions, dinners and the Information Open House).  If your spouse/companion wishes to attend any business sessions (General Sessions, workshops), they must pay the full member registration fee.

Attendee List

Attendee List

As of March 18, 2019:

OrganizationRegistrantBusiness Title
A & B Process SystemsMike CurnutteRegional Sales Manager
A & B Process SystemsBrian GehrkeDirector of Key Accounts
Accurate Ingredients, Inc.Vincent PasqualeVP Sales
Admix, Inc.Peter LeitnerSenior Vice President
Ajinomoto Health & Nutrition North AmericaJon AshburnSenior Account Executive
Ajinomoto Health & Nutrition North AmericaJoe FormanekDirector of Savory Applications
Alpha PackagingAdam DoaneVice President – Direct Sales
Alpha PackagingBlair DunnAccount Manager
American Fruits and FlavorsJeff CarlsonDir of Sales
AMPCO Pumps CompanyMichael BoydProduct Development Manager
AMPCO Pumps CompanyChad HawkinsBusiness Development Manager
Asenzya, Inc.Danelle BoehmeSenior Food Scientist
Asenzya, Inc.Greg GambleVP of Technical Services
Bell Flavors & FragrancesLaura ChristianNational Accounts Manager
Bell Flavors & FragrancesPaul ColeAccount Executive
Bell Flavors & FragrancesDominic OlsonFlavor Supplier
Bell Flavors & FragrancesSherri vonHahmannAccount Executive
Bell Flavors & FragrancesChristopher WarsowDirector of Culinary Applications
Bemis North AmericaDennis ReddingPrincipal Research Engineer
Bemis North AmericaPeter WrightMarket Manager
BioriginKathryn CadaSales and Marketing
Brooks’ Bottling Co., Inc.Zach BenderDirector, R&D
Brooks’ Bottling Co., Inc.Ryan BrooksOwner/CEO
Brooks’ Bottling Co., Inc.Jim PatacchiolaResearch & Development
Butter Buds Inc.Jim AnickRegional Sales Manager
California Garlic Company – Garlic KingJeff CraceVP of Sales and Marketing
Cargill, Inc.Haley SmolinskiFood Scientist
Chelten House Products, Inc.George ArbocusCorporate Manager Technical Services
Chelten House Products, Inc.Steven Dabrowceo
Chelten House Products, Inc.Kevin ErnhofferManager, Product Development
Chesapeake Spice CompanyJeremy FairAccount Manager
Chesapeake Spice CompanyDarian FuselierSales
Chesapeake Spice CompanyNestor RamirezCorporate Chef
Chesapeake Spice CompanyAlexa VaughanFood Scientist
Clements Foods CompanyCharles TorwudzoTechnical Director
Columbus Vegetable OilsErika JamesR&D Scientist
Commercial Creamery CompanyMark DesmondMidwest Sales Manager
Commercial Creamery CompanyLinda JohnsonInnovation Specialist
CorbionCourtney BotkinSales Director
CorbionLivia CastroAccount Manager
CP KelcoEric GoronSenior Business Development Manager
CP KelcoWanda JurlinaTechnical Service Manager
CRBBen RuckerDirector, Process Technology
DairiConcepts, L.P.Tracy BarhamSenior Manager Product Development
DairiConcepts, L.P.Brendon BarrowmanSales Manager
DairiConcepts, L.P.Kevin StrouseFood Scientist
DairyChem Laboratories, Inc.Grant ChurchSales Director
Develey Mustard & Condiments Corp.Michael DurachCEO
Develey Mustard & Condiments Corp.Susan WaldenPlant Manager
Dongsheng Foods USA, Inc.Pete MurraySales Manager
DuPont Nutrition & HealthJerry ErdmannPrincipal Scientist – Food Protection
DuPont Nutrition & HealthDavid HorowitzAccount Manager
DuPont Nutrition & HealthHeng TsangAccount Manager
DuPont Nutrition & HealthGale WaltersAccount Manager
Ecom Food Industries Corp.Connie EarlSr. Account Manager
EdlongAnne DruschitzCorporate Research Chef
Edlong Dairy TechnologiesSandy LavalleeSenior Regional Sales Manager
Elite Spice, Inc.Erin BrathwaiteTechnical Services Manager
Elite Spice, Inc.Robert CloneyVice- President of Sales
Elite Spice, Inc.Bob CoyneSales Regional Manager
Elite Spice, Inc.Paul KurpeSenior Vice President
Elite Spice, Inc.Liz MorrisDirector of Sales
Elite Spice, Inc.Taylor SimmonsTechnical Services
Elite Spice, Inc.Steve ToyRegional Sales Manager
Enercon Industries CorporationRyan Schuelke
Fiberstar, Inc.Kurt VillwockDirector R&D Applications
First Choice IngredientsScott WellsFirst Choice Ingredients
Fleischmann’s Vinegar Company, Inc.Wendy ErazoSenior R&D Technician
Fleischmann’s Vinegar Company, Inc.Dennis GehrkeMidwest Sales Manager
Fleischmann’s Vinegar Company, Inc.Jessica LeFood Technologist
Fleischmann’s Vinegar Company, Inc.Sylvain NortonSr. VP Technology & Regulatory
Fleischmann’s Vinegar Company, Inc.Terry YatteauRegional Sales Manager
Florida Food Products, Inc.Randy BlackmarDirector, Food Ingredient Sales
Florida Food Products, Inc.Chris NaeseVP, Business Development
Garner FoodsRobert HugheyController
Garner FoodsMatt McCollumCFO
Glenroy, Inc.Evan ArnoldDirector of Product Development and Engineering
GNT USA, Inc.Emily WagenerTechnical Applications Specialist
Gold Coast IngredientsMichele TrentCorporate Sales Manager
Golden State Foods Corp.Minjung KimTechnical Services Manager
Golden State Foods, Inc.Brian DickPresident Global Manufacturing
Golden State Foods, Inc.Nancy HulseProcess Improvement Manager
Golden State Foods, Inc.Suzanne MailmanInternational Food Technologist
Golden State Foods, Inc.Mariana ManoleGroup VP Quality, Food Safety & Regulatory-Global LP
Grande Custom Ingred. GroupKyle HellmerTechnical Sales Manager
Grande Custom Ingred. GroupSara MenardTechnical Sales Manager
Grande Custom Ingred. GroupKate PetrieApplied Technology Food Scientist
Grande Custom Ingred. GroupMaggie SchnellApplied Technology Food Scientist
Greenwood AssociatesEmma PetersonProduct Application and Marketing Specialist
Hydro-Thermal CorporationSean FultonFood and Beverage Sales Manager
Hydro-Thermal CorporationAdam SmallBusiness Development Scientist
IMA Dairy & Food USAJerry WatkinsSales Manager
Ingredion IncorporatedAgnes LapinskaSr. Mkting Mgr. Starch Based Texturizers & Savory
Ingredion IncorporatedYeni PenaProject Leader
J. Rettenmaier USA LPGreg GillelandProduct Sales Manager Functional Cellulose
Jain Farm Fresh Foods Inc. dba Cascade SpecialtiesJack SollazzoRegional Sales Manager
Jungbunzlauer, Inc.Thomas DardugnoRegional Sales Manager
Kagome, Inc.Ryan MewhinneyManufacturer
Kalsec, Inc.Peggy IlerLead Scientist/Senior Manager
Kemin Food TechnologiesChandra AnkolekarTechnical Manager
Kemin Food TechnologiesJayant KamicherilAccounts Manager
Ken’s Foods, Inc.Alysha KaneFood Scientist
Ken’s Foods, Inc.Elizabeth McCollR&D Manager
Ken’s Foods, Inc.Al SlingluffVice President
King & Prince SeafoodYuka KobayashiFood Technologist
Langguth America Ltd.David O’KeefeSales
Litehouse, Inc.Dorrie FrancisVP, Technical Services
Litehouse, Inc.Douglas HawkinsSenior Director, Foodservice
Little Spirit Foods, LLCKevin StritePresident
LMI Packaging Solutions, Inc.Brenda KiehmNational Account Manager
Michael Foods, Inc.Sean RobertsDirector, Food Ingredient Sales
Michael Foods, Inc.Angela StessenScientist
Mizkan America, Inc.Welch LivingstonSales
Mizkan America, Inc.David SackettExecutive Director of Sales and Marketing
Mold-Rite Plastics, Inc.Leo BrozellDirector, Product Innovation
Mold-Rite Plastics, Inc.Owen SchmidtDirector of Sales & Technical Services
Mold-Rite Plastics, Inc.Jason StullVice President, Direct Sales
Mold-Rite Plastics, Inc.Jennifer WojciechowskiSenior Sales Director
Mullins Food ProductsBranislav BasaricQA Manager
Mullins Food ProductsCharles WindQuality Assurance Director
Neogen CorporationTim HendraDir. of Corporate Accounts, US Grocery Business
Old Mansion FoodsTom MullenVive President of Sales
Olds Products CompanyAugie RemienGeneral Manager- Ingredients
Pacific FarmsPat GaneyRegional Sales Director
Pacific FarmsAdrian PollardVice President Business Development
ParadiseTad LenahanParadise
ParadiseDavid SmithSr. Food Scientist
Parker Plastics, Inc.Jason DiNardoMid-Atlantic Sales Manager
Parker Plastics, Inc.Steve FerraroManufacturer
Parker Plastics, Inc.Jake WinickiMidwest Account Manager
Plastic Industries, Inc.Gary PerryVice President of Sales
Premier JuicesJohn MarshburnExecutive Vice President
Pretium PackagingBrian HawkinsAccount Mgr.
Pretium PackagingGeorge ReisingerDirector of Sales
Profile Food IngredientsMike CagganelloRegional Sales Manager
Profile Food IngredientsJason SleggsRegional Sales Manager
Red Arrow ProductsSuzanne HammerTerritory Sales Manager
Reily Foods CompanyRon EmonetSr. Dir. of Marketing & New Product Development
Reily Foods CompanyKaren JensenSenior Manager, Regulatory Affairs
Reily Foods CompanySteve WoullardDirector of Quality & Regulatory Compliance
Rich Products Corporation – SeapakJim SchrumSr. Principal Scientist
Ring Container TechnologiesTim FerrelVP of Business Development
Scott Turbon Mixer, Inc.Ryan HaughEastern Regional Sales Manager
Scott Turbon Mixer, Inc.Joel St. JohnRegional Sales Manager
Sealed Air/CryovacRodney WeaverMarket Development Manager – Food Service
Sealed Air/CryovacScott WitherspoonBusiness Development
ShieldsDaniel BeckerSenior Sales Associate
Shields Bag & Printing Co.Mark StrutnerDirector of Sales
Silver Spring Foods, Inc./HuntsingerMagot DahlingR&D/Technical Services Manager
Socius IngredientsColm SwanSocius Ingredients
Sokol & CompanyAntonio MarungoAccount Specialist
Sonoco Products CompanyLou BelmontVice President National Accounts
Sonoco Products CompanyKyung ParkMarketing Manager
SPX Flow TechnologyJim BrinkEastern Regional Sales Manager
SPX Flow, Inc.Jeff SporerAmericas Technical Sales Leader
Sunsweet GrowersKim KennedyDirector of Ingredient Sales
Sunsweet GrowersRick PerezR&D Chef
SupHerb FarmsPeggy CastaldiMarketing Director
T. Hasegawa USAAdolfo FuentesSr. Sales Manager, Western US/Mexico
T. Hasegawa USAAmanda PellamSales Manager, West
T. Hasegawa USAPatty WehrungSr. Sales Manager, Midwest
T. Marzetti CompanyRachel BasallaProduct Development Manager
T. Marzetti CompanySandy BichselDirector Strategic Product Development
T. Marzetti CompanySteven HillVice President
T. Marzetti CompanyThomas McGirtyVice President- Quality
T. Marzetti CompanyPaul PrattVP Technical Services
T.C. Jacoby & Company, Inc.Joseph MaixnerSales Manager, Dairy Ingredients
Tate & LyleBrinda GovindarajanDirector, Global Ingredient Technology
Tate & LyleAnu KampurathSenior Applications Scientist
Tate & LyleAdrienne PohrteTechnical Manager
The C.F. Sauer CompanyCecilia BrockCorporate Packaging Engineer
The C.F. Sauer CompanyJason ChesneyDirector of Quality and Food Safety
The C.F. Sauer CompanyJohn HilkerExecutive Vice President Plants & Manufacturing
The C.F. Sauer CompanyMichael RyanR & D Food Chemist
The Clorox CompanyMiranda HelmerDirector
The Clorox CompanyRitu MishraAssociate Research Fellow
The Ingredient HouseKatherine ClelandTechnical Manager
The Kroger Co.Maria IvanenkovCorporate Food Technology Food Scientist
The Kroger Co.Andrew IvoryCorporate Food Technology Scientist
The Kroger Co.Daniel JonesSr. Quality Leader
The Suter CompanyBryan WesterbyVP Food Safety and Product Quality
The Tec TeamMarion BrooksSales Manager
The Tec Team, Inc.Garry ConklinPresident & Chief Flavorist
The Tec Team, Inc.Joe DiBenedettoVice President, Chief Flavor Chemist, Savory
TIC Gums, Inc.Ashley YungandreasFood Technologist
Tone Products, Inc.Kevin OdomDirector of Product Development
Tulkoff Food Products, Inc.Marjeta FushaDevelopment Food Technologist
Tulkoff Food Products, Inc.Janna HughesQuality Assurance Associate
Vegetable Juices, Inc.Steven HvizdosVP Sales – Strategic Accounts
Ventura FoodsRobert BeauseauVP, R&D
Ventura FoodsJoseph HiggsSr. Director, R&D
Ventura FoodsMark LeshniowskySr. Project Manager
Ventura FoodsJeff LowranceDirector, Product Development
Ventura FoodsMay YeowPrincipal Microbiologist
Victoria Pacific Trading Corp.Kevin YeeSales Executive
Victoria Pacific Trading Corp.Gordon YeeVice-President
Watson-Marlow Fluid Technology GroupRick BortzDistrict Sales Manager
Winpak Ltd.Mark GriffinDirector of Sales
Wisconsin Spice, Inc.Erik AmenNational Sales manager
Wisconsin Spice, Inc.Amanda CypherFood Technologist
Wisconsin Spice, Inc.Allen SassPresident
Yost Foods, Inc.Jennifer CiraProduct Development Manager
Yost Foods, Inc.Amy SteinbrennerAccount Manager
Yost Foods, Inc.Matthew WilsonQuality Assurance Manager
Yost Foods, Inc.Ben YostGeneral Manager
Yost Foods, Inc.William YostPresident

Special Events

Special Events

Meet ‘n Greet Reception  

Make sure you attend the Meet ‘n Greet Reception to meet your fellow ADS members and liaise with your colleagues on Saturday evening before heading out for dinner.  This is your chance to see old friends and make new ones.

Information Open House

Due to room limitations, tabletops will be limited to 88.  Register early to ensure you have a tabletop.

The ADS Information Open House (IOH) is scheduled for Monday, April 29 from 4:30 – 6:30 p.m.  Set-up for Supplier members is 3:45 – 4:15 p.m.  This informal tabletop exhibit provides the opportunity to meet new members, establish business relationships and re-connect with current clients.  Suppliers are able to display industry-related literature, and limited product sampling will be allowed.  Refer to the guidelines for additional information, as strict adherence is required.  Reservations received after March 15 will be subject to availability.  Reserve your tabletop during the registration process.

There is no charge to participate in the IOH, however, participants must be an ADS member and registered for the ADS Technical Meeting.  Refer to the guidelines for specific policies regarding Supplier displays, including product sampling.  Space is limited and will be allotted on a first-come, first-served basis.

Tuesday Evening Networking Reception & Dinner 

Join your fellow ADS attendees at the Muhammad Ali Center, a not-for-profit organization headquartered in Louisville, the city where Muhammad Ali’s story began.  Explore the Museum’s exhibits with dinner following on the 6th Floor, which offers breathtaking views of the Ohio River and Downtown Louisville.  Ali’s legacy is rooted in his ability to inspire people – regardless of one’s culture, age, color, ethnicity or religion.  The Muhammad Ali Center is a place to celebrate the deeply rooted and worldwide influence that redeems and esteems the core behind Ali himself-peace, social responsibility, respect and personal growth.  Ali’s dream is that when visitors leave the Muhammad Center, they will be inspired to live their own dreams, and to be the best they can be.

This networking event is included in your registration fee.  However, please check the appropriate box when registering to let us know if you plan to attend on Tuesday evening so we have an accurate count.

Hotel

Hotel

Seelbach Hilton Louisville Hotel

The Association for Dressings & Sauces, on behalf of its members, has reserved a block of rooms at the Seelbach Hilton Louisville Hotel, at a discounted group rate.  All rates are exclusive of applicable taxes.  The current state and local taxes are 16.07%.

Seelbach Hilton Louisville Hotel
500 Fourth Street
Louisville, KY  40202-2518
Reservations:  800/333-3399
Hotel Main:  502/585-3200

Single or Double Occupancy: $200

Attendees are encouraged to make their room reservations as early as possible. Room reservations at the group rate are available on a first-come, first-served basis to our attendees while the block lasts.

To make hotel reservations, click this link or call toll-free at 1-800-333-3399 and be sure to identify yourself as part of ADS.

To guarantee your reservation, you must provide a credit card number.  If using a credit card to secure the reservation, your card will not be charged until you depart the hotel.  You may cancel your reservation without penalty if you notify the hotel up to 24 hours prior to your scheduled arrival.  Cancellations received by the hotel after that time will be subject to a cancellation fee of one night’s room and tax.

If you check out of the hotel prior to the reserved check-out date, the hotel will charge you an early check-out fee equal to one night’s room and tax.  If you wish to avoid an early check-out fee, make sure to notify the hotel either at or before check-in of any change in planned length of stay.

Check-in at the hotel is after 4:00 p.m., and check-out is 11:00 a.m.  Luggage storage arrangements for early arrivals, or late departures, can be made with the bell captain.

On-property self-parking is $18/day with in/out privileges.  Valet parking is $27/day with in/out privileges.

High-speed internet access in the guest rooms is complimentary.  Fitness Center is complimentary to in-house guests.

Identifying yourself as part of ADS or The Association for Dressings & Sauces group helps place you in the ADS room block in either hotel.

Booking your room in the ADS block is extremely important because the Association, on behalf of the members, has committed revenue to the hotel for a specified number of hotel rooms.  If ADS does not use the specified number of hotel rooms, which can happen when attendees book in other hotels or outside of the ADS block, the Association may be monetarily penalized  for un-booked hotel rooms in our block.  We appreciate your willingness to assist us in avoiding unnecessary penalties by booking in the meeting hotel and identifying yourself as part of the ADS group when making your reservation.

Travel Info

Travel

The Louisville International Airport  is served by 6 domestic airlines including Allegiant, American, Delta, OneJet, Southwest and United.

Delta Air Lines Discount

Delta Air Lines is offering special discounted* airfares for ADS Meeting attendees.  Discounts vary, depending on the class of ticket purchased, up to 10% off the fare for both domestic and international travel.

To take advantage of these Travel Discounts for both domestic and international travel:

  • Visit the Delta Airlines website and click the Advanced Search link at the bottom of the “Book a Trip”.
  • Complete the required fields, and enter meeting code NMSE9“.
  • You may also call Delta Meeting Network® Reservations at 1-800-328-1111, Monday – Friday, 7:00 a.m. – 7:00 p.m. Central Time.  (Please use the same phone number to make changes to an existing Delta Meetings Network reservation.)

*Please note the following:

  • NOT ALL FARES ARE ELIGIBLE FOR A DISCOUNT.
  • Fare rules will determine eligibility.
  • Discounts vary, depending on the class of ticket purchased, and apply to round trip travel only.
  • For domestic programs, the two lowest class tickets (X & V) are not eligible for a discount.
  • Not valid with other discounts, certificates, coupons or promotional offers.
  • One free name change per passenger and additional name changes permitted at $200 USD / $200 CAD on select fares. (Domestic travel only)
  • One free name change per passenger and additional name changes permitted at $175 USD / $175 CAD on select fares. (International travel only)
  • If using a travel agent, please contact association staff for assistance.

Transportation

The Seelbach Hilton Louisville Hotel is conveniently located just 7 miles (approximately 15 minutes) from the Louisville International Airport and is easily accessed from three major highways.  The Seelbach Hilton Louisville also offers a complimentary shuttle to/from the airport.  The hotel shuttle pickup is located outside Baggage Claim.  Please call the hotel direct at (502) 585-3200 and ask for the Bell Desk (ext. 206) to arrange shuttle transportation.  As for return trips, please make your arrangements with the Bell Staff on property. This shuttle departs as needed every half hour.

Taxis are available at the traffic island on the left of the taxi stand.  Fares range between $20-$30.

Taxi – 502/777-7777
Yellow Cab – 502/636-5511

Lyft and Uber are the only authorized ridesharing services available to transport passengers from the Airport.  The Lyft and Uber pick-up curb is located on the lower level, east side of the terminal on the inner curb.

Discounts for Carey Ground Transportation

  • Go online here: www.carey.com and create an account with Carey.
  • Make reservations for your ground transportation including your pickup location, time, flight information, etc.
  • After entering your travel details, select continue. Select “Yes” for Promo Code, and enter code (KLATAS), select Apply & Continue to your vehicle selection, then “review and confirm” to enter payment information.

You can also download the app on an iPhone or Android device.

Maps and Driving Directions

You can view and print a street map via the hotel’s Web site at the link above.

FROM I-65 NORTH-BOUND OR FROM THE AIRPORT:  Take Muhammad Ali (exit 136C). Go 5 blocks to Fourth Street and turn left into the front of the hotel

FROM I-65 SOUTH-BOUND:  Take Jefferson Street (exit 136C). Go 1 block to 1st Street and turn left, go 2 blocks to Muhammad Ali and turn right, go 4 blocks to Fourth Street and turn left into the front of the hotel.

FROM I-64 WEST-BOUND:  Travelling to downtown, take 3rd Street (exit 5B), go 6 blocks on 3rd Street to Muhammad Ali and turn right and go 1 block to Fourth Street and turn left into front of the hotel.

FROM I-64 EAST-BOUND:  Take 9th Street (exit 4) and travel 4 blocks to Liberty Street and left on Liberty, go 6 blocks to 3rd Street and turn right, go 1 block to Muhammad Ali and make a right, go 1 block to Fourth Street and turn left into the front of the hotel

FROM 1-71 SOUTH-BOUND:  I-71 runs into I-64 West, take 3rd Street (exit 5B), go 6 blocks on 3rd street to Muhammad Ali, turn right and go 1 block to Fourth Street and turn left into the front of the hotel.

Weather and Dress  

In late April/early May, daytime temperatures are typically in the mid 70’s, with evening temperatures in the low 50’s.  Average precipitation in late April/early May is approximately 4.5 inches.  Don’t forget to pack an umbrella or rain coat!  Business casual attire is appropriate for all business sessions and social activities during the Technical Meeting.

Attractions & Dining in Louisville

Click here for more information on attractions in Louisville.  Click here for dining options.

Contact ADS

Contact ADS

3200 Windy Hill Road, SE
Suite 600W
Atlanta, GA 30339

Phone: (678) 298-1181
Fax: (404) 591-6811
E-mail:  ads@kellencompany.com
Website:  www.dressings-sauces.org

Members-Only Website:  www.adsmembers.org

Follow/Like ADS:  

Facebook/dressingssauces

Twitter/dressingssauces

Pinterest/dressingssauces

The Association for Dressings and Sauces is managed by Kellen (www.kellencompany.com).  Kellen is a leading professional global services company providing association management, strategic consulting and customized solutions to a substantial and diversified client base that includes associations, societies, foundations, charities, corporations and entrepreneurs.  Founded in 1964, the firm maintains offices in Atlanta, Chicago, Kansas City, New York, Washington, D.C., Brussels and Beijing.

Follow us on Twitter@kellencompany.

The Association for Dressings & Sauces2019 Technical Meeting

Seelbach Hilton Louisville Hotel – Louisville, Kentucky
April 28-30, 2019