Successful Meetings - February 2008 - (Page 30)

Food & Beverage > Chef Vincent Cachot InterContinental Los Angeles, Century City Getting Fresh “Going green” was a catch phrase in top kitchens well before Al Gore started winning Oscars and Nobels. Restaurant chefs have long turned to local greenmarkets to supply them with the freshest—and best tasting— ingredients available. These ingredients first inspired daily specials, then entire seasonal tasting menus. N o w, they’re the inspiration for many banquet menus in hotels and resorts across the country. Every month, Executive Chef Vincent Cachot, at the new InterContinental Los Angeles Century City, visits local markets and selects what he considers the best ingredient of the moment. He then builds a three- or four-course menu around that item. And, most of the time, these menus are available to groups meeting at the hotel. This year, January’s headliner was the black truffle. The menu included dishes such as a scallop carpaccio with black truffle and cream and a French sea bass over a black truffle mash with a warm bacon vinaigrette. February’s menu celebrates the chestnut in a variety of incarnations, including a fish dish, a soup, and a meat course. In November, Cachot took this idea one step further, when he created a three-course lunch menu for a corporate group of 150. Each course became a microcosm of his seasonal-ingredientbased menus and was built upon a group of four founding ingredients. These ingredients were then combined in different ways to create three separate dishes for each course. (See menu, below.) Each course’s three dishes were then alternated among diners. Cachot does not offer a pre-set banquet menu, so these custom-built group menus are the norm at the hotel. As a result, he says, it’s easier for his team to make quick substitutions for guests with food allergies. “Because we do not have a set menu ahead of time, we are constantly changing,” Cachot says. “There is a lot of communication with the catering manager and a lot of attention to detail.” Bon Appetit Cost: $150 per person, includes wine Advance notice: Three weeks to a month By Suzie Amer Four Flavors, Three Ways STARTER (Salmon, avocado, potato, and basil) Marinated Salmon and Potato Crisp Napoleon, Avocado Salsa, and Fresh Basil Smoked Salmon and Potato Salad, Avocado Shoot and Basil Vinaigrette Pan Seared Salmon and Potato Soup, Avocado Relish, and Fried Basil MAIN COURSE (Chicken, Cabbage, Rice, and Black Truffle) Chicken Pot au Feu with Cabbage, Shaved Black Truffle, and Steamed Rice Chicken Wrapped in Cabbage, Black Truffle Stuffing, Creamy Risotto Roasted Chicken Breast, Sauteed Cabbage with Candied Hazelnut and Black Truffle, Rice Croquette DESSERT (Apple, Lemon, Honey, and Puff Pastry) Crisp Apple Pie on Puff Pastry, Honey and Lemon Ice Cream Caramelized Apple and Puff Pastry Napoelon, Honey and Lemon Reduction Poached Apple in Lemon and Honey Syrup, Puff Pastry Roulade 30 FEBRUARY 2008 SUCCESSFUL MEETINGS

Table of Contents for the Digital Edition of Successful Meetings - February 2008

Successful Meetings - February 2008
Editor's Note
Trade Shows
On the Record
Planner's Spotlight
Websites of the Month
Technology Talk
Personal Success
Food & Beverage
On Site
Tools of the Trade
The Rainbow Connection
The CVB in Your Backyard
Welcome to the Webolution
The Rail Deal
Spas with a Sense of Place
Places & Spaces
Mystic, CT.
Hong Kong
Florida’s East Coast
Atlantic City
Maui, Kauai, & Lanai

Successful Meetings - February 2008