Prevue July-August 2017 - 71

FICP
Any budget tips for helping

team. Anything short of that, well,

planners achieve creative and

we've all been there at least once.

memorable F&B experiences?
Are you involved in or do you
The most bang for the buck for

spearhead any sustainable

planners happens when the chef

food programs?

is directly involved. During early

Linda Burley, CMP
Senior Sales Manager,
The Westin Las Vegas
Hotel & Spa
Prevue: Have you noticed any
new F&B trends emerging for
2017? What do you think the
next trend will be?
Burley: Authentic ethnic cuisine
is popping now. American cuisine
has always been influenced by the
global food scene, so it's natural for
food here to be incorporated into

stages, the planner should include

Sourcing local has an impact that

someone from the culinary team.

goes deeper than what we might

It's at that time they can discuss the

even imagine, and our partnership

nuances and special needs of the

with these farmers strengthens all

group. This is also the time when

in the process. Distribution, delivery,

the chef can build custom menus to

portability and shelf life are issues

better accommodate expectations

that small farmers in the desert are

and budget. Be open to the

concerned with, and often are the

occasional tweaks that will inevitably

barriers that restricted them from

happen along the way. With more

larger markets, i.e., Las Vegas. The

banquet and catering operations

relationships that we have developed

sourcing products from local

with large processors and distributors

sustainable farms, "seasonal" and

have given us the opportunity to pair

"limited availability" are terms that

the small farmer with these much

are quickly becoming a more regular

larger companies so that we might

part of the caterer's vocabulary.

mitigate those concerns. Supporting

Trust your culinary team and

the small farmer builds community,

remember that the most successful

preserves open spaces, keeps taxes

events happen when the planner

in check, helps wildlife and supports a

and the culinary team are, in fact, a

clean environment.

Caption

common dishes with spices from,
say, Africa, Korea or the Middle
East. That fried chicken sandwich
that you had last week that was
wonderful yet somehow different,
just might have been different
because it was spiked with ras el
hanout. Looking ahead, proteinrich ancient grains will replace
standard rice and potato sides
and street food-inspired menus
will be trending for some time as
that segment of the food scene
becomes mainstream. All of this
brings us to a new definition of
what we call "fine dining."

Mason jars for cocktails

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