1 / 26

F.L.O.S.S Fresh Local Organic Seasonal Sustainable

F.L.O.S.S Fresh Local Organic Seasonal Sustainable. Three Perspectives. Chef. Planner. Service Manager. Three Perspectives. Meeting Planner Events Manager Chef/Operations Team Recommendation: Connect the Chef Directly with the Planner. Needs, Expectations Price Location.

nelle-bullock
Télécharger la présentation

F.L.O.S.S Fresh Local Organic Seasonal Sustainable

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. F.L.O.S.S Fresh Local Organic Seasonal Sustainable

  2. Three Perspectives Chef Planner Service Manager

  3. Three Perspectives • Meeting Planner • Events Manager • Chef/Operations Team • Recommendation:Connect the Chef Directly with the Planner • Needs, Expectations • Price • Location • Gathering Information • Communicating Expectations • Menu Development • Sourcing • Pricing • Delivering within Corporate Guidelines

  4. Supply and Demand • Meeting Planners • Convention Venues Support the Demand • Supply Chain/Reaction to Demand • Large Distribution Houses

  5. Availability of Products Where to Source • Local Distribution Houses/Specialty • Farmers Markets • Regional Associations • Chef’s Collaborative • Food-hub.org • Farm to Fork mentality

  6. Sustainable Menus

  7. Partnerships • Seasonal • Purchasing in Large Volume/Price negotiation • Packaging

  8. Building Menus Creating Diversity • Build Around Availability • Paint with what’s at your fingertips • Build Menu Around Client’s Requests • Attempt to source products

  9. Take Aways • Cost vs. Revenue • Nature in Season/Market Support • Alternative Ways to Reduce Expense • Composting • Buffet vs. Plated • Intricacy of Menu/Amount of Food Offerings

  10. Meeting Planner Checklist • Composting • Water Stations • No Pre-sets • Linens • Products in Bulk • Fair Trade Products - Organized social movement social movement and market-based approach that aims to help producers in make better trading conditions and promote sustainability. Examples: ■ Coffee ■ Chocolate • Served Dessert • Farm to Table Philosophy Showcasing flavors in our backyard, producing local and delivering to local consumers • Highlighting Locations, Farmers, Recipes Menu Introductions by Chefs • Centerpieces ■ Re-usable w Plantable■ Take with customer • Excess Food Donations ■ Shelters ■ Municipality allow it? ■ Good Samaritan Law

  11. Thank YouChef Steven WardDoubleTree by Hilton Portland1000 NE Multnomah St. Portland, OR 97232p: 503.331.4991e: sward@portlanddoubletree.com

  12. Kevin Terrell Sous Chef Delmonico Steakhouse Venetian Resort Hotel and Casino 3355 Las Vegas Blvd. South Las Vegas, NV 89109

  13. Las Vegas Local Sourcing Blue Oasis Shrimp Farm

  14. Hy-desert Produce Cucumbers and Tomatoes Parump, NV Hydro Greens Chives, Arugula and Basil Parump, NV

  15. California Olive Ranch Extra Virgin Olive Oil Sacramento Valley, CA Prime Growers Various Herbs Sandy Valley, NV

  16. Shrimp CevicheLocal Las Vegas Style INGREDENTS 3 Tablespoon salt 2 tsp Fresh black pepper 1 tbl Extra virgin olive oil. 1 oz Chives 1 Radish (sliced) 2 Cucumbers 6 Vine ripened tomatoes 1 lb Whole fresh shrimp 1 tbl Prepared horseradish ¼ Avocado 1 oz Arugula 2 Lemons (juiced) 2 Limes (juiced)

  17. Instructions Peel and devein shrimp, leaving only the tail and head if wanted. Blend together 1 cucumber, horseradish, and citrus juice and set aside. Blend together 5 tomatoes and 2 tablespoons salt and strain through cheesecloth and set aside. Combine all but 2 oz tomato water and cucumber citrus mixture. Pour over cleaned raw shrimp and marinate for 24 hours. Dice remaining cucumber and slice tomato and set aside.

  18. To Plate Place 3 slices of tomato in bottom of serving bowl and season. Mash and season avocado and form on top of sliced tomatoes. Build a salad using arugula, diced cucumbers, radish extra virgin olive oil and 1 oz marinating liquid. Place 3-4 shrimp on top of avocado and garnish with salad. Pour 2 oz tomato liquid around bowl and finish with chives.

  19. Recipes Shrimp Ceviche and Barbequed Shrimp from Chef Kevin Terrell www.gmicglobal.org/lasvegaslocalfood

More Related