This former writer of ‘Simpsons’ to the attention of small companies

Two hundred food samples in just 24 hours.

That was Bill Oakley’s Scorecard at the National Restaurant Association Show, where rabbit, hot sauce and even world famous Neon Green Relish end up on the menu. The first Simpsons Writer and executive producer became obsessive that food was obsessive was not just grazing. He had already scouted the floor alone and then went back with Restaurant -influencers host Shawn Walchef To show off the finds that held in his head.

It has become their annual tradition to walk on the floor together at the National Restaurant Association Show and to explore the premium of free food and drinks.

This year’s target was Taste of the States, a pavilion full of sauces with small batch, age -old family recipes and local specialties that you will not find on the shelves of the supermarket. “This is my favorite part of the show,” says Oakley. “They are all regional foods and often very small makers that you would otherwise have heard nothing about.”

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Oakley’s CV is just as colorful as his palate. Before he declared himself a ‘professional food lover’, he started to write for years to The SimpsonsHoning the humor that now tastes his food adventures.

Not every state showed up, but those who gave him enough to be enthusiastic – from southern comfort food to Pacific Northwest – not.

Arkansas brought the curveball Of course state rabbitServing for farm-raised rabbit prepared Sous Vide with a Gemer Glaze. Instead of the Gamey-Stereotype, Oakley called it richer, cleaner and downright better than chicken.

Portland, Oregon, proudly supplied the form of Secret Aardvark -SauceA cult herb Oakley Zweren belongs to everything, whether you immerse pretzels or mix a marinade. Buffalo, New York, faithful to shape, baked Crunch Rolls – That is almost like an oversized mozzarella who stays with melted fillings that Oakley “so exceptionally crispy” stated that he could not believe they were not yet national craze.

And that was just global warming. Oakley bounced from Arkansas to Oregon to New York as a man on a mission, never lose steam, regardless of how many bites piled up. His taste buds may have worked overtime, but his enthusiasm never fell.

Because here is the thing: it was not just about eating everything in sight. Oakley treats every stand as a story that is worth telling, and every regional dish as an opportunity to shine on a larger stage.

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Every food has a background story

Every stand has a story to tell, and every regional dish deserves a chance to shine on a larger stage. That is the Lens Oakley to the National Restaurant Association Show, which lights up when he finds something that most people have never heard.

Take New York’s Salamida’s press sauceThe marinade behind the famous Spiedie rolls of Binghamton. Oakley simply described it: “It dives into the meat.”

Then Indiana came Triple xxx root beerOnce a national brand that is now run by a single family in West Lafayette. For Oakley, the taste wore one Simpsons Connection. The famous writer John Swartzelder, a well -known character that rarely endorses something, once told him Triple XXX worth looking for. “And it makes its recommendation compared to,” Oakley said with a grin.

Oregon earned another kink Mama Lil’s PeppersA favorite in Portland with Eastern European roots. “I don’t really go for things like this,” Oakley admitted, “but these are so good. They are addictive and good. Every time I get a pot, it disappears within a day.” Whether it’s pizza, eggs or sandwiches, the peppers touch that perfect balance between tongs and warmth.

And in Illinois, Oakley celebrated a classic with Marconi GiardinieraThe family brand of the fourth generation behind the herbs that define a Chicago dog. The Giardiniera and Neon Green -pleas are not just toppings. They are an identity. “Your Chicago dog is not a Chicago dog unless it has the neon Green pleasure,” said Oakley.

For Oakley, these finds are not only Trivia from an exhibition floor. They are proof that American food culture is deeper than fast food chains or national brands. That is why he now organizes dinner events throughout the country, with dishes such as Akron Sauerkraut Balls, Rhode Island Clam Chowder and Altoona-style pizza, the types of regional specialties that you would never encounter unless someone brought them to you.

Oakley’s American Culinary Curiosity Dinner Series is a multi -course dining experience with unusual and difficult to find regional dishes from the United States. Each event combines playful culinary comments, amusing anecdotes and a multimedia presentation that emphasizes the quirky side of American food culture. The dinners are organized in collaboration with local chef chefs and restaurants in the host city, so that every edition is distinguished against the setting.

By the time the Tour completed its summer 2025 -run, Oakley had shown that eating 200 samples in one day is not just a stunt. It is a way to put small producers in the spotlight and to ensure that regional foods get the attention they deserve.

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Two hundred food samples in just 24 hours.

That was Bill Oakley’s Scorecard at the National Restaurant Association Show, where rabbit, hot sauce and even world famous Neon Green Relish end up on the menu. The first Simpsons Writer and executive producer became obsessive that food was obsessive was not just grazing. He had already scouted the floor alone and then went back with Restaurant -influencers host Shawn Walchef To show off the finds that held in his head.

It has become their annual tradition to walk on the floor together at the National Restaurant Association Show and to explore the premium of free food and drinks.