Executive Chef La Torretta Lake Resort & Spa, Lake Conroe, Texas
What is your philosophy when it comes to preparing food for a meeting, conference, or other live event? Focus first on quality and flavor; then you must know your guest and serve an appropriate menu based on their demographic. It’s so important. You can imagine serving caviar and blini to a group of offshore oil workers—no matterhowgood the caviar is, you will fail.
What should meeting planners know when it comes to working with you and your F&B team? I think the chef and team at the venue know what works and what does not work; they understand timing and the facility. I am not saying don’t push for what you want, but also listen to the people that work there every day as well.
What are some new trends in event-based F&B that you’re particularly excited about? Small amuse-bouche–type dishes, local and/or slow type food making its return, and interactive events (cooking classes and competitions).We do more cooking competitions in a month than I did per year five years ago.
What’s your favorite dish to make for meeting attendees? “72”-Hour Short Rib,WarmTruffled Potato Salad, and Cilantro Chimichurri.
What are some creative ways for meeting planners to stretch their F&B budgets? Have a strolling heavy reception instead of a classic reception followed by a sit-down dinner. Look at different proteins instead of the beef tenderloin or New York strip. There are several options that will drastically reduce costs butwhen prepared well will be fantastic. Look at a tri-tip roast of a culotte instead of tenderloin for a carving station. Beef shoulder tender (teres major) is fantastic for a plate-up instead of tenderloin, and actu- ally has more flavor. Remember, the tenderloin is tender, but with that tenderness there is less flavor.
Christopher Durso is executive editor of Convene. CHEF WEAVER’S MENU