Prevue July/August 2013 - (Page 31)

and goes daily to snip totally organic chili peppers for ceviche, mint for mojitos, and mesclun for “pick and plate” salads. This makes Wieler an ideal spokesperson for Westin. He’s reducing carbon footprint, aiding the local economy and growing the best arugula ever. “We’re proud that our efforts at THE LCL support key values of Westin and Starwood Hotels—living and eating well and doing the right thing,” he says. Wieler’s hopping 2,600-sf restaurant just off the lobby has a walnut-plank curtain, a morphing “forest” wall and floor-toceiling windows facing 42nd Street. Designed for 127 seated (300 standing), there’s formal seating to the left, bar tables to the right, and a DJ booth in the middle. Whatever doesn’t grow on the roof is sourced as near to the property as possible. The grass-fed skirt steak and cobb salad are both home runs, with fresh veggies grown five feet from us. Wines are organic, sustainable, biodynamic or local. Cocktails are “enhanced” with cold-pressed juices. The menu even features New York’s trendiest brands, like juices from super-popular Organic Garden, coffee from Stumptown Roasters, and craft beer from Williamsburg. VALENCIA Spanish cuisine is full of robust flavors often served in a family-style format that organically lends itself to group dining. Traditional tapas, for instance, are made for sharing and so are the country’s famous paella rice dish platters. “It’s tough to think of an activity in Spain that is not related to food,” says Jorge Rubio Navarro, U.S. MICE director of the Chicago Tourism Office of Spain. “Each region has its own cuisine and typical regional dishes, and the majority of them are known worldwide, In Valencia, meeting planners can introduce groups to Spanish cuisine traditions and provide teambuilding options with the help of Valencia Guias. The company’s “Tapas Tour” exposes groups to the Spanish custom of friends going out for tapas and drinks, while exploring Valencia’s old quarter through the eyes of a true Spanish foodie. Groups up to 250 will visit several restaurants and experience a variety of Spanish dishes, combined with information about the city’s standout monuments along the way. The tour company also offers a paella cooking class, where 30 to 200 attendees are taken to an authentic alquería I delivered a group that rocked some speakers. Rod Sanchez, one of Team Kansas City’s dedicated professionals, turned a meet ‘n’ greet into rock ‘n’ roll with a live band at the Kansas City Power & Light entertainment district. Let Rod and the rest of our team take care of your team. Get started today by visiting PrevueKC.com or calling us directly at 800-205-9961. 20-34_FOOD_COVER.indd 31 7/3/13 12:19 PM http://meetkc.com http://www.PrevueKC.com

Table of Contents for the Digital Edition of Prevue July/August 2013

Planner's Pick: New Zealand
Fresh Meets: Autograph Collection
Bureau Buzz: Monterey County
Good Business: South Africa
sea Shores: Small Ship cruising
The Local Kitchen
Special Section: Caribbean
Dominican Republic
On Location: Hilton/LXR, Puerto Rico
On Location: The Broadmoor
The South, Florida & Las Vegas
Singapore
On Location: Starwood Resorts, San Diego
On Location: Travaasa Austin
On Location: Moon Palace Cancun
On Location: IRF Cancun
Check Out: Hard Rock Hotel Punta Cana

Prevue July/August 2013