One + January 2011 - (Page 44)

> > O N E B I T E AT A T I M E WHAT’S COOKING IN 2011 EVERY JANUARY, I STUDY THE POLLS, TALK TO COLLEAGUES AND COMPILE A LIST OF TRENDS FOR THE UPCOMING YEAR. The biggest miss in 2011 will be desserts. The way we plan menus changes with the changes in our attendees’ health needs. More delegates are watching what they eat and how much. Desserts are no longer a main focus, which means they are smaller, lighter and often healthier, using Agave or Stevia as a sweetener. As for this year’s hits: Playing with your food. Planners will incorporate interactive stations, allowing both chefs and attendees to maximize their culinary skills. Planners will host cook-offs, providing attendees with the opportunity to team build while they eat. Size matters. Portion size continues to decrease. Look for smaller, tapaslike foods that offer portion control and variety. B Y K AT J A M O R G E N S T E R N , C M P < < and attendees. The good news: The longer organic, sustainable foods stay in the forefront, the better for the budget. Less is more. There will be fewer food functions with higher quality cuisine. Continental all the way. Full hot breakfasts will be seen less frequently. Continental breakfasts offer the basic nutritional needs without the caloric impact (if planned properly). Most planners will upgrade the continental breakfast by adding boiled eggs and fresh fruits. Buzz Word of the Year: Pure. More labels will read 100 percent Pure or 100 percent No Additives. Culinary cocktails. Look for drinks that are good enough to eat. Try a Bacon Bloody Mary or perhaps a Cucumber Cocktail. disease. There will be an increase in demand for gluten-free menus. Green tea is gone. The new superpower ingredients for drinks this year will be lemongrass, wasabi and ginger. As I sip my warm pumpkin tea, I reflect on how fun, creative and nourishing food can be. Embrace these trends, have fun with new ideas and maybe even create a few hits of your own. KATJA MORGENSTERN, CMP, is a senior project manager for Meeting Consultants Inc. She is an active MPI member, speaker and industry veteran. She can be reached at kmorgenstern@meeting Green is good. Producing sustainable Gluten-free foods. One in 133 people suffer from some form of celiac meals is still a priority for planners 44 one+ 01.11

Table of Contents for the Digital Edition of One + January 2011

One + January 2011
Energy of Many
The Future is Sharing
Strategic View
Fans, Dry Ice and a $600 Extension Cord
Top Spots
Job Resolution
The Laws of Attraction
How Bazaar
What’s Cooking in 2011
Another World at Our Feet
Middle East Central
More Than Amusement
The Future Looks Brilliant
How to Develop a Virtual Event
Tales of Adventure for the Newly Independent Planner
Idea Man
Your Community
Making a Diffrence
Until We Meet Again

One + January 2011