Executive Chef Baltimore Convention Center/Centerplate
What is your philosophy when it comes to preparing food for a meeting, conference, or other live event? My philosophy is simple: scratch cooking with the freshest ingre- dients, sourced locally in Maryland whenever possible. I make all our dressings, sauces, soups, etc. with our own regional flair. After gathering the information about the groupwe are host- ing, I can create a signature menu and services designed specif- ically for that group. So even when preparing for thousands of guests, we offer the best food in Baltimore!
What should meeting planners know when it comes to working with you and your F&B team? Communication is the key, and as far ahead of the date as pos- sible. The sooner I am aware of the concerns, wants, and needs of the guest, no matter how small, the sooner I can plan and ensure 100-percent satisfaction on all levels.
What are some new trends in event-based F&B that you’re particularly excited about? The two things that make me most excited about being a chef today in event-based hospitality are, number one, the real push for farm-to-fork across the whole genre of cooking. It is win- win when you are supporting your local business, farmers, and artisans, and getting the best possible product at the best price. As a chef, you can’t ask for anything more. Number two, the push to go as green as possible. The focus
that Centerplate and our partners (in my case, the Baltimore Convention Center) have on the subject really inspires me— fromnearly 100-percent-compostable disposables, to procure- ment agreements with purveyors dedicated to minimizing their footprint, to our on-site composting of nearly all of our food waste. To date, our system has reduced over 30,000 pounds of food waste into 6,900 pounds of compost material.We use our compost for our herb garden on our terrace. I know my venue as well as Centerplate is making an impact.
What’s your favorite dish to make for meeting attendees? I love to start lunch off with a fantastic local classic—our house- made Spicy Maryland Crab Soup—and finish with my house- made petits fours and chocolate truffles. At lunch, a dessert that is simple can be best. Who can say no to chocolate?
What are some creative ways for meeting planners to stretch their F&B budgets?
The bestwayto stretchyour food-and-beverage budget is toadvise the venue of your accurate budget and supply history of your past experiences. I can then create a custom food-service plan for your group that is comprehensive and satisfies all of our guests.
CHEF DACOSTA’S MENU With the assumption that the event would be held here at the Baltimore Convention Center, you will see that I celebrated the flavors of Baltimore along with celebrat- ing the partner destinations from around the globe:
Cocktail Reception Petite Australian meat pie—Australia Jamaican jerk-chicken lollipops, petite Cuban sandwich—Caribbean
Platano frito with cilantro-lime dipping sauce, Peruvian ceviche shooters, Brazilian brigadeiro —South America
Bangers and mash hors d’oeuvres—British Isles Stuffed grape leaves—Mediterranean Sushi/sashimi, Vietnamese spring roll, mini steamed pork bun—Asia
Chicken taquito with avocado dipping sauce —Mexico
Maple-glazed sockeye salmon skewer—Canada
Dinner AMUSE-BOUCHE: “crab soup” served cold—jumbo lump crab, Old Bay tartlet, brunoise of mirepoix, local seasonal oyster, tomato gelée
FIRST COURSE: Maryland wedge salad—iceberg let- tuce, heirloom tomato, pea shoots, cracked pepper, honey- comb, and a “wedge” of Monocacy Ash (Cherry Glen Goat Cheese Co., Md.), served with a smoked-bacon vinaigrette
SECOND COURSE: petite filet with a blackberry demi-glace, stuffed local rockfish poached with a light lemon beurre blanc, roasted summer-corn rice pilaf, and chef’s pick of seasonal vegetables
THIRD COURSE: homage to the Smith Island Cake —layers of banana cake, chocolate ganache served with a raspberry coulis