| Denver Business Journal - February 18, 2008 http://denver.bizjournals.com/denver/stories/2008/02/18/focus3.html |
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The art of setting the conference table
Denver Business Journal - by Jodi Torpey Special to the Business Journal
Caterers are used to accommodating special menu requests, such as preparing vegetarian meals and leaving peanuts off the plate. But when one conference requested all gluten-free meals, it took catering to a new level.
"It was logistically challenging," said John Baxter, director of catering and convention services at the Hyatt Regency Tech Center. "The whole hotel had to step up. We had pre-conference meetings with the staff to educate them about gluten so everyone was aware of how to handle it."
The kitchen set up special prep areas to keep wheat products separate from the gluten-free foods, including using separate toasters. The hotel restaurants also featured gluten-free menu items.
Though this conference presented a unique challenge, Baxter said he's noticed more special dietary requests now than in the past. There were five or six special meal requests for a recent lunch function at the hotel.
Baxter said setting the conference table these days means following the current trend toward healthier eating.
"The trend is causing us to rethink scrambled eggs and bacon for breakfast. There are more requests for foods with higher fiber and lower fat so people don't fall asleep in meetings," he said. "There is a lot less sugar, too."
Deirdre Wildman, director of sales and marketing for Three Tomatoes Catering in Denver, said people no longer are reluctant to mention their special dietary needs. In addition to requests for vegetarian and vegan meals, she receives requests for non-dairy and gluten-free menus, too.
Wildman makes sure there are enough options on the buffet table so that everyone can find something to enjoy. It's not unusual for some events to have four or five entrée choices.
"Caterers are really having to bend over backwards to meet their client requests," she said. "The key is to think about every ingredient that goes into a food item. Since we make everything here from scratch, we know all the ingredients and often list the ingredients on cards placed near the food."
Wildman said there are only a few definite don'ts when it comes to serving large groups. "We stay away from high-fat and oily foods that take a long time to digest." Instead, she prefers to serve whole grains, lean proteins and light sauces.
"For breakfast we might serve eggs, but with loads of fruit," she said. "It's a complex carbohydrate, and it gives an energy boost that's much better than a simple sugar."
The most important consideration for Lindsay Rauch, president of Event Design Group in Boulder, is to determine the goals and objectives of each event and what guests will gain from their experience.
"If you're able to determine and respect the group's objectives, things fall into place more comfortably," she said.
As a meeting planner, one of Rauch's definite do's is to leave the menu design to the caterer. "We always do a food tasting with the client so they have input into the menu," she said.
For large groups, Rauch avoids certain menu items, such as strong fishes, like shark, or messy foods, like long noodles. For large groups, she prefers a knifeless menu for a buffet or a strolling station menu.
Of the current food trends, Rauch said there's a definite interest in organic foods and hormone-free beef.
If fish is served, she's asked about the country of origin or if it's been farm-raised.
Rauch often plans dessert buffets and station parties to encourage guests to meet and mingle. "People also love fresh cooking onsite, with a chef behind the table creating custom-made dishes just for them."
Nicole Marsh is president and CEO of The Arrangers in Denver. The trends she's seeing reflect requests for lighter fare and foods served on smaller plates or as individual portions at a buffet station.
"We're serving desserts in shot glasses or on a skewer, instead of a whole piece of pie or cake," she said. "We're also serving individual portions on a spoon or a chip. That allows the chef's creativity to shine and makes the event more playful."
As an experienced meeting planner, Marsh asks about special requests in advance of a meeting and has a select number of special meals prepared. To prevent severe food allergy reactions to nuts, shellfish or gluten, every food item on the buffet is either labeled or the menu is printed in the program.
Though most groups are requesting healthier fare, Marsh still sees attendees splurge and try things they wouldn't normally eat.
"They say they can always go back to dieting when they get home," she said.
Marsh said pop still is served from the beverage cart, but she's getting more requests for specialty drinks such as Red Bull, Gatorade and Propel Fitness Water.
Another growing trend for the catering industry is the need to become "green." Setting the snack table now means opting for water stations instead of individual bottled water, serving cookies family style, using compostible cups and plates, and setting up recycling containers at every event.
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