Meeting MPI Toronto - May/June 2015 - (Page 8)

FOOD TRENDS 2015 FOR By Annette Frymer, Restaurant Events Y ou are planning your next event. You want the dining experience to be rich in flavours and colours, to be inspired and reflective of the current trends in food. Here are some tips to help make that happen. OVERALL THEMES Locally sourced foods, street food-inspired fine dining, artisanal and international cuisines are on their way up, with an accent on the tastes of Southeast Asia, India, Korea and Mexico. Also hot are farm and estate-branded ingredients and "hyper locally sourced" menu items - think of the just-picked veggies from that rooftop garden above you. New tastes from Africa, Peru and Morocco are also coming into the mainstream. APPETIZERS Let's start with the new apps like artisanal poutines, cheeses, flatbreads, house-cured meats and charcuterie, or how about some street-smart taquitos or tempura? All sorts of these artisanal newbies are popping up on the front pages of menus. Morsels from Latin America, the Far East, the Middle East and the Caribbean are showing up in restaurants at all price levels. The venerable 8 * ME ETING | MAY/JUNE 2015

Table of Contents for the Digital Edition of Meeting MPI Toronto - May/June 2015

President’s Message
Editor’s Word
Welcome, New Members!
Upcoming Events
Food Trends for 2015
Getting a Grasp on Contracts
The New High-End Look of Toronto
We Trust What We See! – Improve Your Speaking and Your Speakers with Winning Body Language
The New Frontier of Event Design is Right Under Your Nose
Experience Design: Linking the Planner’s Sight to the Audience’s Mind
All Welcome: Meetings Made Accessible
Chapter Speaks
ECOS Highlights
Destination: Alberta
Advertisers’ Index &

Meeting MPI Toronto - May/June 2015