Creative Food & Beverage Ideas - AENC Event Planners Summit
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Arthur Gordon – Founding Chef & Owner, Irregardless Café & Catering and The Glenwood Club, Raleigh, NC Anya Gordon – Catering & Marketing Director, Irregardless Café & Catering and The Glenwood Club, Raleigh, NC Planners face increasing expectations from attendees for variety in food and beverage as well accommodations to special diets. Arthur and Anya Gordon will present their best ideas based on years of experience. Founded in 1975, The Irregardless Café was Raleigh’s first vegetarian restaurant and continues to serve as a pioneer taking concepts like ‘green’ and ‘sustainable’ long before they became buzz words, and putting them into action serving healthy and innovative cuisine. In 2001 the Cafe transitioned Arthur’s informal ‘catering for friends’ and established its ‘Catering Division’ enabling planners to incorporate creative ideas in their events.
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Creative Food & Beverage Ideas - AENC Event Planners Summit
- 1. AENC Event Planners Summit Monday, January 11, 2016, 9:45 – 10:45 am Creative Food & Beverage Ideas & Managing Special Diets
- 2. 1. How to be creative while working within a budget 2. New ways to present & serve food at events 3. How to provide for special diets
- 3. 1. How to be creative while working within a budget l Select menus from ingredients that are more affordable and available l Proteins: Chicken, Pork, Turkey, Beans, Eggs, Tofu l Starches & Vegetables
- 4. Middle Eastern Platter Display – Protein & Season
- 5. 'Mac & Cheese' Muffins At right are filling and delicious
- 6. 1. How to be creative while working within a budget l Select menu items that use produce that is in season
- 7. MAKE IT LOCAL - FOR ALL SEASONS JANUARY: Apples, Bok Choy, Brussel Spouts, Carrots, Celery, Rutabaga, Sweet Potatoes, Peanuts, Black Sea Bass, Bluefin Tuna, Bluefish, Clam, Croaker, Flounder, Grey Sea Trout (Weakfish), King Mackerel, Oysters, Spotted Sea Trout, Striped Bass FEBRUARY: Apples, Bok Choy, Carrots, Celery, Rutabaga, Spinach, Sweet Potatoes, Peanuts, Black Sea, Bass Bluefin, Tuna, Bluefish, Clam, Croaker, Flounder, Grey Sea Trout (Weakfish), King Mackerel, Mountain Trout, Oysters, Spotted Sea Trout, Striped Bass MARCH: Bok Choy, Celery, Carrots, Leafy Greens, Rutabaga, Spinach, Sweet Potatoes, Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish), Grouper, Kingfish, King Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Tilefish, Yellowfin, Tuna
- 8. Now growing at the Well Fed Community Garden
- 9. APRIL: Strawberries, Arugula, Asparagus, Beets, Bok Choy, Broccoli, Celery, Green Onions, Greenhouse Tomatoes, Kale, Leafy Greens, Mustard Greens, Radish, Spinach, Spring Onions, Sweet Potatoes, Turnips, Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish), Grouper, Kingfish, King Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Tilefish, Yellowfin Tuna MAY: Blueberries, Strawberries, Arugula, Beets, Asparagus, Bok Choy, Broccoli, Cabbage, Celery, Green Onions, Greenhouse Tomatoes, Hot Peppers, Kale, Leafy Greens, Squash, Sweet Potatoes, Swiss Chard, Mustard Greens, Radish, Spinach, Spring Onions, Snow Peas, Turnips, Zucchini, Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish), Grouper, Kingfish, King Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Tilefish, Yellowfin Tuna, JUNE: Blackberries, Blueberries, Honeydew, Peaches, Plums, Strawberries, Watermelon, Asparagus, Arugula, Beets, Brussel Sprouts, Carrots, Cabbage, Corn, Cucumbers, Eggplant, Garlic, Green Beans, Green Peppers, Green Onions, Greenhouse Tomatoes, Hot Peppers, Kale, Kohlrabi, Leafy Greens, Mustard Greens, Radish, Spring Onions, Squash, Sweet Potatoes, Swiss Chard, Turnips, White Potatoes, Zucchini, Peanuts, Black Sea Bass, Clam, Blue Crab (Soft), Blue Crab (Hard), Grouper, Mahi- Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Spanish Mackerel, Shrimp, Tilefish, Triggerfish, Yellowfin Tuna,
- 10. Last year at the Well Fed Community Garden Pea Shoot Micro GreensPea Shoot Micro GreensPea Shoot Micro Greens Bok Choi & Head Lettuce
- 11. JULY: Blackberries, Blueberries, Cantaloupe, Honeydew, Peaches, Plums, Raspberries, Watermelon, Peanuts, Brussel Sprouts, Butter Beans, Cabbage, Carrots, Corn, Cucumbers, Eggplant, Field Peas, Garlic, Green Beans, Green Peppers, Hot Peppers, Kohlrabi, Leafy Greens, AUGUST: Apples, Figs, Honeydew, Grapes, Peaches, Pears, Plums, Raspberries, Watermelon, Brussel Sprouts, Bok Choy, Butter Beans, Cabbage, Carrots, Corn, Cucumbers, Eggplant, Field Peas, Garlic, Green Beans, Green Peppers, Hot Pepper, Kohlrabi, Leafy Greens, Okra, Rutabaga, Spring Onions, Squash, Sweet Potatoes, Tomatoes, Peanuts, Black Sea Bass, Blue Crab (Soft), Blue Crab (Hard), Clam, Grouper, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Shrimp, Snapper, Spanish Mackerel, Tilefish, Triggerfish, Yellowfin, Tuna SEPTEMBER: Apples, Figs, Grapes, Muscadines, Peaches, Pears, Plums, Raspberries, Bok Choy, Brussel Sprouts, Cabbage, Carrots, Celery, Cucumbers, Garlic, Green Beans, Hot Peppers, Leafy Greens, Pumpkin, Rutabaga, Spring Onion, Squash, Sweet Potatoes, Swiss Chard, Tomato, Peanuts, Black Sea Bass, Blue Crab (Hard), Clams, Croaker, Grouper, King Mackerel, Mountain Trout, Mullet, Oysters, Shrimp, Snapper, Spotted Sea Trout, Southern Flounder, Spanish Mackerel, Spot Striped Bass, Yellowfin Tuna
- 12. Last year at the Well Fed Community Garden Bell Peppers in Summer Fields Heirloom Tomatoes
- 13. OCTOBER: Apples, Figs, Grapes, Muscadines, Plums, Beets, Bok Choy, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Carrots, Celery, Cucumber, Collards, Garlic, Greenhouse Tomatoes, Hot Peppers, Kale, Leafy Greens, Mustard Greens, Pumpkins, Rutabaga, Spaghetti Squash, Spinach, Sweet Potatoes, Swiss Chard, Tomatoes, Turnips, Winter Squash, Zucchini, Peanuts, Black Sea Bass, Blue Crab (Hard), Clam, Croaker, Grouper, King Mackerel, Mountain Trout, Mullet, Oysters, Shrimp, Snapper, Southern Flounder, Spanish Mackerel, Spotted Sea Trout, Spot Striped Bass, Yellowfin Tuna NOVEMBER: Apples, Beets, Bok Choy, Broccoli Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Collards, Cucumbers, Greenhouse Tomatoes, Kale, Leafy Greens, Mustard Greens, Pumpkins, Rutabaga, Spaghetti Squash, Spinach, Sweet Potatoes, Swiss Chard, Turnips, Winter Squash, Zucchini, Pecans, Peanuts, Black Sea Bass, Blue Crab (Hard), Clam, Croaker, Grouper, King Mackerel, Mountain Trout, Mullet, Oysters, Shrimp, Southern Flounder, Snapper, Spanish Mackerel, Spotted Sea Trout, Spot Striped Bass, Yellowfin Tuna DECEMBER: Apples, Beets, Bok Choy, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Collards, Greenhouse Tomatoes, Kale, Leafy Greens, Mustard Greens, Pumpkins, Rutabaga, Spinach, Swiss Chard, Turnips, Spaghetti Squash, Winter Squash, Zucchini, Peanuts, Pecans, Black Sea Bass, Bluefin, Tuna, Bluefish, Clam, Croaker, Flounder, Grey Sea Trout (Weakfish), King Mackerel, Mountain Trout, Oysters, Spotted Sea Trout, Striped Bass
- 14. Last year at the Well Fed Community Garden Purple Cauliflower Shiitake Mushrooms
- 15. 1. How to be creative while working within a budget l Vegetarian and Vegan menus use much more affordable ingredients.
- 16. “My Plate” recommends a diet of 50 percent vegetables and fruits
- 17. 1. How to be creative while working within a budget l Select menu items that use local produce, saving on the costs of transportation l Urban Agriculture and Locally sourced produce is affordable and puts $ into our local economy. l … if we have time, we'll describe our Urban Agriculture Project – The Well Fed Community Garden – and the benefits of Urban Agriculture
- 18. 2. New ways to present & serve food Variety of Service Styles l Buffet l Family Style l Plated l Stations l Passed
- 19. Buffet
- 20. Buffet
- 21. Family Style
- 22. Family Style
- 23. Family Style
- 24. Plated
- 25. Plated
- 26. Plated
- 27. Plated
- 28. Stations
- 29. Pasta Stations
- 33. Mac & Cheese Stations
- 34. Dessert Stations
- 36. 2. New ways to present & serve food Different Shapes of Dishes, Glassware and Cups
- 37. In Flute Glasses
- 38. Mini Burgers on Buns Ahi Tuna on Crostini Spinach Cheese filling in Mushroom Caps
- 39. On Small Tiles and Shooter Glasses
- 40. Mini Black Tortillas with Shrimp filling on Limes Mini Black Tortillas with Shrimp filling on Limes Mini Black Tortillas with Shrimp filling on Limes Served with Tequilla Margaritas
- 43. 2. New ways to present & serve food Ethnic Specialties: for example Mexican - Korean Cuban Asian Vietnamese mini sandwiches
- 45. Menu items presented in different shapes l On Skewers
- 46. l Mini Crab Cakes – as small bites
- 47. Breakfast menu suggestions - Fruit l Served sliced or in a bowl l Marinated fruit salads in chili lime syrup, rosemary lemon or lavender honey l Grilled peaches with honey goats cheese seasonal l Fruit with Greek Yogurt Bar (or vegan yogurts) with toppings on the side: fresh pomegranate seeds, seasonal fruit, walnuts, whole flaxseeds, honey and/or maple syrup l Granola Station (made in house to be gluten free) with toppings on the side: Greek Yogurt (or vegan yogurts), dried fruit, bananas and/or nuts.
- 49. Breakfast menu suggestions - Eggs l Scrambled Egg bar with toppings on the side: green onions, turkey bacon, cheeses to include hard & soft cheeses, goat & sheep cheese l Quiches – Asparagus, Caramelized Onions, Western, Lorraine... l Frittatas – Vegetable Ratatouille, Florentine, Garden l Omelet Stations are popular l Eggs Maryland – Poached eggs and hollandaise over crab cakes sprinkled with old bay seasoning l Eggs Norwegian – Poached eggs on smoked salmon with lemon Hollandaise on a split English muffin
- 50. Breakfast menu suggestions - Eggs l Eggs Portuguese – Poached eggs and Hollandaise over a mixture of sauteed vegetables with Worchester sauce l Eggs Waldorf Style – Poached eggs and mushroom caps in a creamy mushroom sauce over toast l Eggs Florentine – Poached eggs and Hollandaise or Bechamel sauce over spinach or creamed spinach in a pastry shell l Country Eggs Benedict – Sunny side up fried eggs with turkey sausage and gravy on a split biscuit
- 52. Breakfast menu suggestions - Assorted items l Oatmeal Bar – served hot with dried fruit, fresh fruit, nuts, granola and milk (dairy and vegan) l Biscuit Bar – Fresh cheddar biscuits served with jams
- 53. Lunch Menu Suggestions: Sandwich Ideas l Variety of presentations: l Different Breads: Whole Wheat, Focaccia, Ciabatta, Sour Dough, Baguette, Brioche l Wraps with herbed flour or corn (GF) tortillas l Pita Pockets l Paninis, Grilled Sandwiches l Selection of cocktail mini sandwiches
- 60. Gluten Free Diets: l Celiac Disease is an autoimmune disease that affects the small intestine where the body cannot process gluten and instead provokes an immune response. l Celiac Disease affects approximately 1 out of every 100 people l According to a Gallup pol, 21% of Americans actively try to avoid gluten containing foods
- 61. Foods to Avoid l Wheat l Rye l Barley l Oats – check labeling l Bouillon l Roux l Tabouli l Couscous Foods to Incorporate l Rice – especially Black Rice l Corn l Buckwheat l Millet l Quinoa l Teff – Ethiopian grain l Sorghum l Gluten Free Oats l Amaranth
- 62. Vegetarian & Vegan Diets: l Vegetarians are folks who don't eat meat, fish or poultry l Vegans are vegetarians who also don't eat dairy, eggs, honey or anything else from a life form l Approximately 4% of Americans are vegetarian and 1% are vegans l However, approximately 47% of Americans eat at least one vegetarian meal per week.
- 63. Foods to Avoid l Beef, Chicken & Pork l Seafood & Fish l Barley l Dairy – Vegan l Eggs – Vegan l Honey – Vegan l Some Sugars – Vegan l Worcestershire Sauce l - contain anchovies l Caesar Dressing l - contain anchovies Foods to Incorporate l Beans & Legumes – Vegan l Edamame – Vegan l Nuts & seeds – walnuts, peanuts, almonds, pistachios, pumpkin seeds, sunflower seeds, pine nuts and cashews – Vegan l Dairy products - cheese, milk, yogurt & cottage cheese l Eggs l All vegetables – peas, navy beans, spinach, broccoli, brussel sprouts, lima beans, asparagus….
- 64. Dairy Free Diets: Those who follow a dairy free diet do so due to the fact that they have an adverse reaction to the milk sugar – lactose – because they no longer produce the lactases enzyme to break down the lactose Research studies determine that the current rate of lactose intolerance in the U.S. is approximately 20% of the population.
- 65. Foods to Avoid l Cow's Milk l Sheep's Milk l Goats Millk l Cheeses l Casein l Whey l Ice Cream l Yogurt l Whipping Cream l Butter Foods to Incorporate l Soy Milk l Almond Milk l Rice Milk l Olive Oil l Coconut Butter & Cooking Oil l Apple Puree – instead of butter l Soy, Coconut or Rice Yogurt l Soy, Coconut or Rice Ice Cream l Sorbet l Almond Cheeze Spread (Sama)
- 66. Tree Nut Free Diets: People suffering from tree nut allergies tend to have sever reactions, such as anaphylaxis. Walnuts and cashews seem to illicit the strongest and most severe reactions. Research studies determine that 1 % of children and adults are allergic to tree nuts. Avoid all Nuts
- 67. Kosher Dietary Laws: l Kosher food is requested by religiously observant Jews l Strictly kosher meals needs to be prepared in kitchens that are ritually kosher – keeping a separate set of pots, pans, dishes and cutlery for dairy and meat meals. In this area, only synagogues have ritually kosher kitchens l Many observant Jews will eat 'kosher style' meals, which are often meals that have no meat or dairy in them, and are not hot. For example salads with tuna, egg salad sandwich. Hechsher
- 68. Kosher & Halal Meat l To be ritually accepted: l The animals must be in excellent health l The animals are slaughtered humanely, with a knife l The blood is drained out l It is best not to serve meat to ritually observant Jews & Muslims l Select a vegetarian or vegan menu
- 69. Irregardless Cafe & Catering Well Fed Community Garden The Glenwood Club
- 71. Early Days at the Cafe
- 72. Chef Arthur at the NC Gallery of Art
- 78. Awards and Recognitions Green 'For Profit' Business 2009, Triangle Business Journal 2010 Business Support of the Arts Market Transformation Award Institute of Sustainable Development, 2012 Green Plus Small Business of the Year Award
- 79. Thermal Solar Panels preheat Water for Cafe
- 82. On February 4, 2015, Arthur and the Irregardless Cafe celebrated 40 years of serving Triangle residents. Former City of Raleigh Mayor Charles Meeker presented Arthur with the “Order of the Long Leaf Pine.”
- 83. Well Fed Community Garden Designed by NC State Prof Will Hooker & Laura Willer
- 104. Hosting Workshops
- 105. Workshops from the past year l Ferments of Life: A Tasty Conversation about Fermentation l The World of Tomatoes according to NC Tomato man Craig LeHouiller l Weedy Wonders: Plant Walk & Medicine Making l Cheese Making * Herbal Body Care l Vermicomposting * Plan your Spring Garden l Kid's Nutrition Workshop
- 106. Everyone is Welcome at the Well Fed Community Garden Volunteer Thursdays! 9:30 am -12:30 pm every Thursday Get your hands dirty and come learn about organic farming! Email us at garden@irregardless.com to let us know you are joining us! Second Saturday’s Open House For up to date details check out Second Saturday Raleigh’s Food Corridor website Third Saturday Volunteer Garden Workday & Community Potluck 9:30 am-12:30pm workday followed by potluck! Bring Gloves to Work and Food to Share! Fourth Saturday – Garden Workshops The garden holds various workshops on the Fourth Saturday of each month.
- 107. Why source locally grown food for our daily nourishment: ● The present average distance our food travels from “field to plate” is 1,300 miles Benefits: ● Locally grown food is full of flavor. When grown locally, the crops are picked at their peak of ripeness versus being harvested early in order to be shipped and distributed to your local retail store. At local markets, produce is been picked within 24 hours of your purchase.
- 108. Changing people's eating habits. When folks cultivate vegetables and fruits, and witness the growing cycle, they will eat and enjoy many more portions of vegetables and fruits each day – which we now know is a vital component of a healthy diet.
- 109. Local food has more nutrients. Local food has a shorter time between harvest and your table, and it is less likely that the nutrient value has decreased. Food imported from far-away states and countries is often older, has traveled and sits in distribution centers before it gets to your store.
- 110. Gardening encourages physical exercise by tending crops. Which is another important component of a healthy life-style
- 111. Local food supports the local economy. The money that is spent with local farmers and growers all stays close to home and is reinvested with businesses and services in your community.
- 112. Local food benefits the environment. By purchasing locally grown foods you help maintain farmland and green and open space in your community. Over the past 50 years, close to a million acres of local farmland have been buried under cement and asphalt.
- 113. Local Foods Save Energy and Reduces our foods’ “ Carbon Footprint” Transporting food long distances uses tremendous energy: it takes 435 fossil-fuel calories to fly a 5 calorie strawberry from California to New York.”
- 114. Local foods promote a safer food supply. The more steps there are between you and your food’s source the more chances there are for contamination. Food grown in distant locations has the potential for food safety issues at harvesting, washing, shipping and distribution.
- 115. Local growers can tell you how the food was grown. You can ask what practices they use to raise and harvest the crops. When you know where your food comes from and who grew it, you know a lot more about that food. Biodiversity Local farmers grow thousands of varieties of fruits and vegetables. In contrast, industrial agribusiness cultivates high-yield hybrids bred for fast maturation and thick skins to withstand mechanical harvest and transport. The UN Food and Agriculture Organization estimates that more than 75% of agricultural genetic diversity was lost in the 20th century. Small, biodiverse farms preserve our food heritage.
- 116. Eating local food is eating seasonally. Even though we wish strawberries were grown year round in North Carolina, the best time to eat them is when they can be purchased directly from a local grower. They are full of flavor and taste better than the ones available in the winter that have traveled thousands of miles and picked before they were ripe.
- 117. Thank you Questions and Answers