Well known for its small plate tapas, Amada is part of Garces Group Restaurants
As many of us are still trying to keep New Year’s resolutions to eat healthy, the mod- ern-styled cornucopia is one that is a smart source for food choices. Meeting planners are increasingly conscious about nutrition, seeking restaurants that offer delicious,yet wholesome,menus.
Numerous restaurants are eager to com- ply. According to a National Restaurant Association (NRA) survey of 1,300 American Culinary Federation members, tendencies for 2014 indicate consumers aremore interested than ever in what they eat and where their food comes from.
“True trends, as opposed to temporary fads, show the evolution of wider shifts of our modern society over time,” says NRA senior vice president of research and knowledge group, Hudson Riehle. “They focus on the provenance of various food and beverage items, unique aspects of how they are prepared and presented, as well as the dietary profiles of thosemeals.”
Among trends making the greatest impact is nose-to-tail/root-to-stalk cooking,which devises imaginative ways to prepare edi- ble trimmings rather than tossing them in the trash or compost heap. Southeast Asian cuisine catapulted in vogue, and was closely followed by regional ethnic, ethnic fusion,Korean and Peruvian food.
The mid-Atlantic region is a veritable treasure chest of ethnic flavors and food created with flair and a focus on natural content. Several restaurants rank high on meeting and event planners’ lists when their groups want wonderful food that goes above and beyond traditional fare.
Frequently,menus are the first item on a planner’s agenda. They look for locally grown farm-to-fork selections, the avail- ability of socially responsible bite-size assortments, original presentation and artistic food displays. Quite often, the talk of the town is what appeared on the table. That is a true test of a winning meeting.
The Garces Group passes that test with its impeccable style and unparalleled menus. For example, Amada is world- renowned for small plate tapas created in the inimitable style of Iron Chef Jose Garces. At Tinto, he serves Basque tapas,
26 January February 2014
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