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
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
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