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

Three Perspectives

ChefPlanner Service Manager

Three Perspectives Meeting Planner

Events Manager

Chef/Operations Team

Recommendation: Connect the Chef Directly with the Planner

o Needs, Expectationso Priceo Location

o Gathering Informationo Communicating Expectations

o Menu Developmento Sourcingo Pricingo Delivering within Corporate Guidelines

Supply and Demand

o Meeting Plannerso Convention Venues Support the

Demando Supply Chain/Reaction

to Demando Large Distribution Houses

Availability of Products

o Local Distribution Houses/Specialtyo Farmers Marketso Regional Associations

• Chef’s Collaborative• Food-hub.org• Farm to Fork

mentality

Where to Source

Sustainable Menus

Partnershipso Seasonalo Purchasing in Large Volume/Price negotiationo Packaging

Building Menus

o Build Around Availability• Paint with what’s at your fingertips

o Build Menu Around Client’s Requests• Attempt to source products

Creating Diversity

Take Aways

o Cost vs. Revenue

o Nature in Season/Market Support

o Alternative Ways to Reduce Expense

• Composting

• Buffet vs. Plated

• Intricacy of Menu/Amount of Food Offerings

Meeting Planner Checklist

o Compostingo Water Stationso No Pre-setso Linenso Products in Bulko 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

o Served Desserto Farm to Table Philosophy Showcasing flavors in our backyard, producing local and

delivering to local consumers

o Highlighting Locations, Farmers, Recipes Menu Introductions by Chefs

o Centerpieces ■ Re-usable w Plantable ■ Take with customer

o Excess Food Donations ■ Shelters ■ Municipality allow it? ■ Good Samaritan Law

Thank YouChef Steven Ward

DoubleTree by Hilton Portland1000 NE Multnomah St.

Portland, OR 97232p: 503.331.4991

e: sward@portlanddoubletree.com

Kevin TerrellSous Chef

Delmonico SteakhouseVenetian Resort Hotel and Casino

3355 Las Vegas Blvd. SouthLas Vegas, NV 89109

Las Vegas Local Sourcing

Blue Oasis Shrimp Farm

Hydro GreensChives, Arugula and

BasilParump, NV

Hy-desert Produce Cucumbers and

Tomatoes Parump, NV

California Olive Ranch

Extra Virgin Olive Oil

Sacramento Valley, CA

Prime GrowersVarious Herbs

Sandy Valley, NV

Shrimp CevicheLocal Las Vegas Style

2 Cucumbers6 Vine ripened tomatoes1 lb Whole fresh shrimp1 tbl Prepared horseradish¼ Avocado1 oz Arugula2 Lemons (juiced)2 Limes (juiced)

3 Tablespoon salt

2 tsp Fresh black pepper1 tbl Extra virgin olive oil.1 oz Chives1 Radish (sliced)

INGREDENTS

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.

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.

Recipes Shrimp Ceviche and Barbequed Shrimp from Chef Kevin Terrell

www.gmicglobal.org/lasvegaslocalfood