TYTHOREN

Resort Chef Gaylord Texan Hotel & Convention Center

What is your philosophy when it comes to preparing food for a meeting, conference, or other live event? Number one is to know what kind of clientele we have. I sell a lot of combo plates—more than other hotels do—because I feel that if someone likes fish and you also give them a meat product, whether it’s fish and chicken, or beef and fish, I think it gives everybody a choice of something. Also, I try to do as much fresh, local ingredients as I can get my hands on. For a group of 300 people, that’s no problem; but we do groups up to 7,000 people.Myphilosophy is, try to use local farmers asmuch as possible.

What should meeting planners know when it comes to working with you and your F&B team? I try totalk tomy catering directors and my meeting planners. I get the history of the group—where they’ve been before,what their missions are, what worked for them, what didn’t work for them. The meeting planner is your key person to get a hold of, to find out the criteria of the group.

What are some new trends in event-based F&B that you’re particularly excited about? In this hotel, it never stops. I just switched over a Southwest restaurant to Italian, I just switched over a buffet restaurant to Tex-Mex, and now I’m taking my sports bar and doing a bar- becue, burgers, and beers [restaurant]. But with events, I like to do things more residential-looking with the food. Instead of putting it in chafing dishes, put it in iron skillets, [with] smaller portions. It’s more work for the staff to do smaller portions for buffets, but it looks much nicer; it looks more homey.

What’s your favorite dish to make for meeting attendees? I don’t really have one. The combo plates are a real big hit for plated dinners. I’m always thinking out of the box. For instance, this isTexas, sowhen we doa group, I’ll dofresh tortillas in the room, with tortilla machines.We do a lot of action stations, which people like. Doing things fresh, so it doesn’t look ster- ile, is really, really big. People eat with their eyes, not just with their stomachs.

What are some creative ways for meeting planners to stretch their F&B budgets? Well, a great way for me tostretch their budget is, I dotast- ings for most meetings. They’ll fly in with the top people in their

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group, and we do a tasting and have a menu. And that’s when I come in and say, “Can we do a lobster bisque and brioche, or a lobster cheesecake?” I try to add an extra course that has value totheir meeting.

CHEF THOREN’S MENU

Reception (passed hors d’oeuvres) Canadian Fresh Lobster with Gouda, Sundried Tomato, and Tarragon wrapped in Puff Dough—Canada

Pork Empanadas with Caramelized Sweet Onion and Cilantro, Oaxaca Cheese—Mexico

Seared Chicken Satay with Hoisin Peanut Glaze, Siracha Drizzle—Asia

Antipasto Bruschetta Mozzarella and Kalamata Skewer—Mediterranean

Dinner FIRST COURSE:Yorkshire Pudding with Lamb and Potato Stew—British Isles

SECOND COURSE: Shrimp Ceviche Ecuadorian Style with Fresh Mango and Mint—South America

Entrée Wood-Grilled Jerk Chicken with Cinnamon Mashed Sweet Potatoes and Poblano Pepper Sauce —Caribbean

Dessert Down Under Kiwi Strawberry Tart with Raspberry Coulis—Australia