BRETT LEWIS

Executive Chef Los Angeles Convention Center/Aramark

What is your philosophy when it comes to preparing food for a meeting, conference, or other live event? My approach is to use creativity and innovation to enhance the overall guest experience. Touching the planner early in the process is critical to delivering a successful event, and engag- ing stakeholders from the outset in a discussion about key com- ponents, such as budget, attendeedemographics, and theme, sets the tone for a productive relationship.

What should meeting planners know when it comes to working with you and your F&B team? Know your chef! For instance, my menus generally reflect my Southern California culinary roots. Living and working in an area rich in fresh, local, and seasonal ingredients, my expertise is in embracing a local-centric approach to convention cater- ing to create items with regional flair.

What are some new trends in event-based F&B that you’re particularly excited about? Extreme bold flavors and flavor combinations—such as the spicy sweetness of White Chocolate Cheesecake with Cactus Pear Chipotle Swirl—challenge and delight the taste buds of our guests.Our ability touse interactioninfoodpreparation, through action areas, like a Tofu Bao stationwith kimchi, pickled rel- ish, and spring onions, allows for instant gratification and stim- ulation of all senses. And molecular innovation—think New Caprese Salad with a mozzarella sphere with tomato coral sponge, shaved balsamic vinegar slices, and pesto caviar—deliv- ers texture and taste that go beyond the ordinary.

What’s your favorite dish to make for meeting attendees? It’s difficult to choose one favorite, but a recent dish that encap- sulates theWow! experience I’m trying to deliver would be a Summer Wheat Berry Salad with Meyer lemon, local extra-vir- gin olive oil, flat-leaf parsley, organic cucumber, roasted tomato, California goat cheese, and toasted pumpkin seeds.

What are some creative ways for meeting planners to stretch their F&B budgets? Explore methods of preparation and service that tell a story and deliver the unexpected; bring together many flavor profiles in reduced portion sizes that enhance the dining experience and satisfy the palate; and develop menu items that capitalize on Cal- ifornia’s long growing season and wide variety of ingredients.

www.pcma.org CHEF LEWIS’ MENU

Reception (tray-passed) Vegetable Ramen Pots, Crispy Saifun Noodle, and Spring Onion

Smoked Duck Summer Roll, Chili Maple Dipping Sauce

Beer Battered Barramundi, Lemon Myrtle Aioli, Soufflé Chips

Smoked Kurobuta Pork Belly and Fingerling Potato Skewers Chimichurri

Sweet Pea Samosa, Ginger Orange Chutney Blue Corn Crostini, Achiote Braised Chicken, and Roasted Sweet Corn

Fire-Roasted Flatbread Pizzette, Golden Tomato, Olive, and Artichoke

Conch Fritters, Roast Scotch Bonnet Sauce

Salad California Spinach Salad: Balsamic Roasted White Beach Mushrooms, Artichoke Hearts, Easter Egg Radishes, Baby Leek, Summer Melon Vinaigrette

Appetizer Seared Pacific Scallops: Stewed Petit Green Lentils, Red and Yellow Roasted Tomato, Fried Parsnips Californian Blood Orange Sorbet

Entrée Harris Ranch Braised Beef Short Rib: Point Reyes Porter Beer, Organic Root Vegetables, Curried Cauliflower Puree, Zuckerman Farms Asparagus

Cheese Bellwether Farm Fromage Blanc—Petaluma, Calif. San Joachin Cheddar—Modesto, Calif. Humbolt Fog Goat Cheese—Arcata, Calif. Dried Raisins on the Vine, Seasoned Crisp Lavosh

Dessert California Almond Florentine White Chocolate Green Tea Mousse, Wild Berries Caramelized Figs, Cabernet Syrup

pcma convene June 2011

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