Executive Chef, Levy Restaurants America’s Center/Edward Jones Dome, St. Louis
What is your philosophy when it comes to preparing food for a meeting, conference, or other live event? Our approach at Levy Restaurants is to customize the event to fit the needs and wants of our guest. Our goal is to be creative while using seasonal and sustainable local items whenever pos- sible.
What should meeting planners know when it comes to working with you and your F&B team? Be upfront and honest with what your budget and needs are. The more accurate information given in the beginning of the planning process, the better we can anticipate your needs. Our main goal is to make you happy with your event.
What are some new trends in event-based F&B that you’re particularly excited about? One of the most exciting things would definitely be the knowl- edge of food and open-mindedness of today’s guest when it comes to trying new and different food items. This has opened the doors for local fresh products and multicultural menus that encompass broad tastes and bold flavors. Today’s events are no longer limited to the mundane grilled chicken breast and over- cooked sliced roast beef of the past. Now there are action sta- tions throughout the rooms with different cultural themes that bring together smells and flavors from across the world right in front of your eyes. This excites the senses and curiosities of the guest, and becomes an entertainment component all on its own.
What’s your favorite dish to make for meeting attendees? Myfavorite items change often. I believe that you need to keep it as a moving target, or youwill constantly be making the same item over and over. I get bored easily with the same items, and like to keep variety in the mix whenever possible.
What are some creative ways for meeting planners to stretch their F&B budgets? If your budget is limited, it often helps if you can be open on menu choices. If the chef has the ability to work with their pur- veyors on products and work seasonal items in, this can often translate into savings for you.
CHEF MCGRAW’S MENU
Reception Apricot-glazed Brome Lake duck breast on bleu cheese toast points—Canada
Alder-smoked Lake Erie sturgeon, pastrami-cured arctic char, juniper-cured Gaspe salmon, salmon and sturgeon caviar, and smoked Belon oysters—Canada
Tuna escabeche tacos, chipotle aioli, and queso fresco—Mexico
Peppercorn-seared kangaroo filet on damper with quince marmalade—Australia
Bite-size sausage rolls—Australia
Dinner ROQUEFORT PEAR SALAD: Tangy Roquefort bleu cheese, port-poached pear, crunchy candied pecans, and baby spring greens with a mustard vinaigrette
BRAISED BONELESS BEEF SHORT RIB: Red-wine brais- ing reduction; purple, red, and Yukon gold potato hash with charred green onion; sautéed broccolini with fire-roasted yellow peppers
VEGETARIAN: Spring chive and pecorino polenta with wild-mushroomragout with truffle oil; sautéed broccolini with fire-roasted yellow peppers
Dessert FRUIT COMPOTE AND VANILLA-BEAN MASCARPONE: Fresh fruit compote with a quenelle of lightly whipped mascarpone, fresh strawberries, caramel sauce, and rosemary chocolate sauce