After almost a year of inactivity here it is time to come back. I had a great time at Row7Seeds dinner with chefs events. Although I had not prepared a speech, they asked me to talk about NC State blueberry program. It was an honor to meet chef Dan Barber of New York and Andrea Reusing of Durham. Chef Andrea did a great job of making the desserts with blueberries that were provided from NC State research station at Castle Hayne. Pinnacle is shown in the plate as freshly served. Biloxi (USDA cultivar) and Abundance (UFL cultivar) were used to make the ice cream and sorbet.