Prevue July/August 2013 - (Page 81)

prevue IN FOCUS PAMELA JOHNSON Director of Sales Lee County VCB fortmyers-sanibel.com Q: What trends are you seeing at hotel F&B events? A: Choosing to cook with items from local farms is one of greatest and simplest ways to connect diners to a particular area. Serving food that has been made with fresh, indigenous ingredients that are brimming with flavor and nutrition offers an authentic experience that is unique to the Fort Myers/Sanibel area. Q: Are there any culinary-themed tours/events? A: Last fall, the destination showcased the deliciously local products of its farmers, fishermen and restaurateurs during the first ever Restaurant Week. The 10-day culinary celebration highlighted local producers and sellers of the county’s culinary offerings and one-of-a-kind, chef-curated culinary experiences such as hydroponic farm tours, exclusive wine tastings tours and cooking demonstrations were offered. Restaurant Week provides a wonderful venue to show the local community and visitors how we support one another. Our area is dedicated to sustainability, and this is an ideal way for people to experience the delicious tastes and flavors of our destination, enjoy our beautiful scenery and see how we fuel each other’s economies. From the freshest fish to the juiciest tropical fruits, and nearly everything in between, The Beaches of Fort Myers & Sanibel has a lot to celebrate, especially when it comes to our unique, sustainable dining offerings. Q: How can planners use food to create more local group experiences? A: I think the inclusion of dine-arounds lends itself to social dining. Social dining is when a group of people meet at a restaurant to enjoy a meal together. It is the use of meals specifically as a means to connect with others. Brunch, dinner, and supper parties are popular examples of social dining events. The location is as important as the quality of conversation, people, and food. A friendly atmosphere and a good meal enriches the overall networking experience. Q: What types of cuisine are popular right now in the Fort Myers/Sanibel area? A: Many of our hotel chefs source fresh, local seafood from a variety of area businesses, such as: artisanal cheese from 55° Cool Wine & Cheese; organically grown produce from Rabbit Run Farm; artisanal bread from the Bread Basket; honey, tropical fruit, preserves, jams, salsas from Paradise Gardens of Pine Island, and other green and healthful products. All are locally grown, caught and cultivated in the greater Fort Myers area. prevueonline.net | 81 76-83_InFocus.CheckOut.indd 81 7/3/13 9:08 AM http://www.fortmyers-sanibel.com http://www.prevueonline.net

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