Prevue September/October 2015 - (Page 20)

Ahead of the food curve Looking for the unexpected to tickle both sophisticated and jaded palates? For any type of event, the Québec City Convention Centre creates culinary masterpieces that marry the latest food trends with sought-after regional flavours. Chef Gérard Michel and his culinary brigade craft eco-friendly menus that cater to guests' special needs, food allergies and health issues. It's versatility at its best. 1 Win attendees' hearts-with food! Where elegant and modern dining go hand in hand Delta dining is synonymous with refinement and decadence. The hotel's restaurant features Chef Michel Boudreau's classic -but unconventional-take on Québec cuisine. Elegant dishes, without any pretention, are served to the delight of budding food lovers and epicureans alike. For accessible, fine dining, you need look no further than Delta Québec. Without a doubt, the rise in foodies, or everyday epicureans who live and breathe food and drink, is greatly impacting how planners are designing upcoming events. Thanks to an increase in popularity of cooking shows and celebrity chefs as well as heightened interest in different cuisines from around the world and the health benefits of certain dietary regimens, event participants are looking for more than just your run-of-the-mill buffet food. Crustless sandwiches no longer fit the bill. Artisanal cheeses and foie gras are more du jour. Traditional cocktails have become ho-hum; ciders and other locally inspired drinks are the crave-worthy drinks to whet many a palate. TOP 5 FOOD IDEAS FOR YOUR NEXT EVENT Québec City, a leading reference in business tourism, knows that a successful event cannot be complete without amazing food. We have compiled a list of some of the most inspiring and tasteworthy ideas that are sure to delight even the most sophisticated taste buds and make your event the hit of the year. Bon appétit! 3. Dietary restrictions that are no longer "restrictive." 1. Eat like a local. From locally sourced ingredients to locally crafted fare and drinks, event participants are looking to truly experience a region's culinary prowess-all while encouraging sustainability in all of its forms. Farm-to-thetable concepts are still taking the event world up by storm. 2. Mash-ups. This is not your ordinary take on fusion cuisine. Mash-ups feature two or more unlikely ingredients and combine them into In other words: if it is made or grown locally, an off-beat, yet delicious, treat. Bacon for desert, anyone? you will thrill your event's attendees. With more and more people going organic, gluten-free and vegetarian, event planners need to factor in a variety of dietary "restrictions." But rather than view these as constraints, event chefs are whipping up innovative concoctions that can be enjoyed by all participants.

Table of Contents for the Digital Edition of Prevue September/October 2015

Planner’s Pick: Santa Fe
Fresh Meets: Grupo Posadas Expands Into US
Bureau Buzz: Detroit CVB
Good Business: Singapore Tourism Board
Sea Shores: Cuba: Pioneering a “New” World
On the Verge
On Location: Costa Rica
On Location: Langham Place New York
On Location: Norfolk
Checkout: Rijksmuseum, Amsterdam

Prevue September/October 2015