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

Three Perspectives Chef PlannerService Manager

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

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

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

Sustainable Menus

Partnerships o Seasonal o Purchasing in Large Volume/Price negotiation o 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 Composting o Water Stations o No Pre-sets o Linens o Products in Bulk o 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 Dessert o 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 You Chef Steven Ward DoubleTree by Hilton Portland 1000 NE Multnomah St. Portland, OR p: e:

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

Las Vegas Local Sourcing Blue Oasis Shrimp Farm

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

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

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