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PB MISSOURI MEETINGS & EVENTS: CHEF MARTIN LOPEZ w w w. M i s s o u r i M e e t i n g s A n d Eve n t s . c o m 1

Combining flavors from around the globe

Latin culinary influences in the Midwest

“Smart drinks” The intelligent choice for events

Learn the facts about safe

food handling

7 Mexi

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2 MISSOURI MEETINGS & EVENTS: CHEF MARTIN LOPEZ w w w. M i s s o u r i M e e t i n g s A n d Eve n t s . c o m 3

Introducing Chef Martin ProductsVisit www.chefmartin.net to find great gift items

or products to enjoy yourself.Chef Martin has his

specially made blend of coffee, spices and chocolate

waiting for you on his Web site.

Chef Martin only partners with the best high quality brands and products.Contact him for a consultation on how to bring your best products to the consumers.


FOOD AND BEVERAGE:CHEF MARTIN LOPEZ

CHEF MARTIN LOPEZ AS FEATURED INMISSOURI MEETINGS & EVENTS

4 Combining flavors from around the globe

6 Cactus Paddle Salad (Nopales Salad)

7 “Smart drinks”: The intelligent choice for events

9 Beyond travel-inspired cuisine “Where the coffee bean reigns”

10 Carnitas de Michoacán

11 “Smarter” meal portion sizes. When is less more?

14 Healthy Snacks, on the Go! Hummus Quesadillas

15 Beyond travel-inspired cuisine Internationally fused flavors create dishes without borders

16 Braised Pork in Tomatillo and Chile Salsa Verde

17 Learn the facts about safe food handling

19 Latin culinary influences in the midwest

20 Spicy Blackberry and Jalapeno Margaritas

21 Guacamole Botanero Bar

23 Pico de Gallo (Salsa Fresca)

contents

Copyright 2017 Publishing Concepts LLC. All rights reserved. No part of this publication may be reprinted or otherwise reproduced without written permission.

RECIPERECIPETry this







4 MISSOURI MEETINGS & EVENTS: CHEF MARTIN LOPEZ w w w. M i s s o u r i M e e t i n g s A n d Eve n t s . c o m 54 MISSOURI MEETINGS & EVENTS: CHEF MARTIN LOPEZ

FOOD AND BEVERAGE: CHEF MARTIN LOPEZ

By Chef Martin Lopez

36 MISSOURI MEETINGS & EVENTS WINTER 2016-17

Combining flavors from around the globeLearn to work with event menus that harmonize on the palate.

I often talk about my kitchen philosophy, and how I apply it as much as possible in my cooking. I believe that cooking is a

celebration and an art. I buy my ingredients, then feel the tex-tures and smell the aromas; then the utensils become my tools,

the pots and pans become my palettes, and the plates are my canvas.

This is the mindset I use each time I enter the kitchen. The way I see it, if you are painting a picture of the sea, you need to work with plenty of blue, green and white hues. If it’s a desert, you’ll be sure to use lots of yellows, browns and oranges. But


FOOD AND BEVERAGE: COMBINING FLAVORS FROM AROUND THE GLOBE

w w w. M i s s o u r i M e e t i n g s A n d Eve n t s . c o m 37

when you use a color that doesn’t occur normally in those envi-ronments, it stands out discordantly and may ruin your picture. So it is with creating a dish for your event guests. In fact, you could say that “making a dessert and painting a desert have a lot in common.” (Maybe it’s also why the words “palate” and “palette” are so similar!)

Winning combinationsWhen you are cooking, you are painting with flavors; just

as with your picture, adding the wrong ingredient can ruin a great creation. Often when we are cooking, our choice of ingredients is based on common sense. We instinctively know that adding mango to spaghetti bolognese is probably not a good idea – or that crème de menthe doesn’t go with English lamb stew.

There are chemical reasons certain flavors work well togeth-er. Everything you eat is made up of a number of flavor com-

pounds; when ingredients have some of these in common, they tend to partner beautifully. Some examples are parmesan cheese and tomato, or chocolate and coffee.

There also are certain flavors that combine well because they just naturally appear together. This is especially true when it comes to the flavors of a certain country’s cuisine. Any cook can use a “palette” of flavors to create a very convincing version of a national flavor.

Think about these shopping lists, and see if you can figure out the nationalities of the kitchens in which the ingredients are found: − Soy sauce, mirin (rice wine), raw fish, wasabi, miso and sea-

weed. − Garlic, cream, cheese, wine or brandy, and soft herbs like tar-

ragon, thyme and chervil. − Tomatoes, pasta, basil, cured pork, mascarpone and olive oil. − Soy sauce, black beans, spring onions, ginger and five spice

powder. − Lime, tomatoes, coriander, avocado, chiles, cumin, corn and

tortillas. − Lime, fish sauce, lemongrass, palm sugar, coconut milk and

galangal (a root that resembles ginger).These ingredients all overlap different cuisines, but grouped

together, they can paint distinctive culinary pictures for us. Re-spectively, they represent Japanese, French, Italian, Chinese, Mexican and Thai cooking. Thinking about flavors’ national relationships to each other is a fun and interesting way to start infusing ingredients into a specific recipe.

The old waysYou may not be used to seeing the word “ancient” associated

with anything that’s intended to be eaten. But “ancient” grains such as amaranth, chia, farro, teff, quinoa, khorasan wheat, millet, spelt, and wheat berries are nothing to run from; more people are flocking toward their unique flavors and nutritional punch these days. Often referred to as “super grains” or “heri-tage grains,” they can be eaten as breakfast cereals, used in bak-ing, toasted, or tossed in salads. They also stem from a variety of culinary traditions, including those of South America, Europe, Africa and the Middle East.

Unlike modern grains, which have been cultivated over time to increase farming yield and improve product shelf life, ancient grains still are planted and harvested in the same ways they were thousands of years ago. Many are physically too small for re-fining, a process that separates the outer bran from the inner germ. As a result, ancient grains retain more of their original health benefits, including vitamins, minerals, fiber, protein and antioxidants.

Many ancient grains also are naturally gluten-free, appealing to the increasing number of people who follow that type of diet. So these grains can be a great addition to your kitchen reper-


38 MISSOURI MEETINGS & EVENTS WINTER 2016-17

FOOD AND BEVERAGE: COMBINING FLAVORS FROM AROUND THE GLOBE

toire, representing some of the most nutritious and flavorful traditions from around the globe.

Remembering the basicsAncient ingredients aside, it also is very important to keep

some staple recipes in your recipe box – dishes and other foods you can customize with flavors from different culinary tradi-tions. These can include items such as meat broths, cream- or cheese-based sauces… even a good pie crust recipe that pairs well with fruits from around the world. Master some recipes you can combine with different national flavors, and you’ll find yourself creating new and exciting taste medleys of your own.

To give you an idea of what I mean, let’s look at recipes for fla-vored steamed rice. Changing the seasonings and other compo-nents will alter the dish’s flavor infusions. You will be able to di-versify the recipe’s uses just by combining a few ingredients. For example, if you add bean sprouts and soy sauce to plain cooked rice, it becomes Asian. Or stir in crumbled chorizo sausage and cilantro, and its nationality turns to Mexican. Add garlic and spices such as cloves, and it becomes Indian. Use the same kind

of thinking with other dishes, and you will be able to “contour” your menus in whatever national direction you desire.

There’s no limit to the ways different flavor traditions can shape your event menus. Here are a few additional ideas:

For crunch in desserts and other dishes, add flavorful and nutritious nuts such as pistachios, almonds or walnuts. These are found in Middle Eastern, African, European and North American menus.

To create additional flavor palettes, use yogurt instead of cream (like the Greeks); olive oil instead of butter (like the Ital-ians); and tahini, a Middle Eastern paste of ground sesame seed that works well for dips, sauces, vegetables, and fish.

With easy access to so many wonderful world flavors and ingredients, the gastronomic journey can be a perpetual one for you and your event attendees! Now is the perfect time to pair harmonious flavors from all over the world, and treat your guests to a memorable culinary excursion.

MM&ETo learn more about Chef Martin Lopez, visit his website at www.ChefMartin.net.

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6 MISSOURI MEETINGS & EVENTS: CHEF MARTIN LOPEZ

RECIPERECIPETry thisCactus Paddle Salad (Nopales Salad)Serves 6Recipe courtesy of Chef Martin Lopez for Taste of St. Louis 2013

This is one of Chef Martin Lopez’s favorite salads, and is gaining notice in the U.S. not only for its great flavor but also for its nutritional qualities. Cactus paddles contain beta carotene, iron, B vitamins, vitamin C and calcium.

The paddles, or nopales, of the prickly pear or nopal cactus are sold in Mexican markets and many supermarkets, usually with the spines already

Cactus prep ingredients2 tbsp canola oil 3 garlic cloves, finely chopped 1 lb nopales (three or four), cleaned and cut into 1/4-inch-

wide pieces 1/4 c finely chopped white onion 2 jalapeño or serrano chiles, thinly sliced crosswise Sea salt, to taste

removed. The paddles have a flavor that resembles both sorrel and aspara-gus. They often are used in salads, side dishes, and dishes with eggs. Nopales are easy to prepare for cooking: Using a swivel-bladed vegetable peeler or small paring knife, carefully cut away any spines and “eyes.” Trim off the entire outer edge of the paddle, including the base where it was at-tached to the cactus. The paddle will exude a sticky fluid that will disappear when cooked, or it can be rinsed off.

Place the warm nopales in a bowl. Quickly whisk the dressing to recombine, then pour over the nopales and toss to coat. Add the tomatoes and green onions and mix gently, coating all the vegetables. Just before serving, add the cilantro and toss to mix.

Line each plate with a romaine leaf, and top each leaf with a scoop of the nopales mixture. Scatter the cheese evenly over the salads. Serve immediately.

Variation: If fresh nopales are unavailable, substitute one 30 oz. jar nopales, drained and rinsed. Add them after the garlic, onion and chiles have cooked for five minutes.

Dressing ingredients1 tsp dried oregano, preferably

Mexican 1/8 tsp Dijon mustard2 tbsp cider vinegar 2 tbsp canola oíl 1/8 tsp. sea salt Pinch of sugar

Fresh vegetables for salad3/4 lb ripe tomato, diced 1 diced fresh ripe avocado5 green onions, white and light green portions, thinly

sliced 4 to 5 tbsp finely minced fresh cilantro 6 inner leaves from one head of romaine lettuce 1/4 lb queso fresco or mild feta cheese, crumbled

PreparationIn a large, heavy fry pan or wide saucepan, warm the oil over medium heat. Add the garlic and fry for several seconds until fragrant. Stir in the nopales, onion, and chiles. Cover and cook, stirring occasionally, until the cactus is almost tender, about 15 minutes. The cactus will give off a sticky substance, but most of it will disappear after cooking. Uncover and continue to cook until the sticky residue has disappeared, about 15 minutes more. Season with sea salt.

Meanwhile, make the dressing. In a small bowl, whisk together the orega-no, mustard and vinegar. Whisk in the oil, sea salt and sugar.

34 MISSOURI MEETINGS & EVENTS FALL 2016



“Smart drinks”: The intelligent choice for events

What if I could offer you a variety of event-friendly bev-erages that are fun, interactive, healthful, and delicious?

Read on to learn about exciting, alcohol-free blended drinks that can step boldly outside the norm, add color to your events, AND prove beneficial for your guests and your meeting budget.

Got your attention? Let’s talk about what I call “Smart Drinks.”

Drink to your healthMany people are taking a healthier approach to their entire

nutritional intakes, paying closer attention to what they drink as well as what they eat. It seems younger generations are less in-terested in alcoholic and soda-type beverages, spurring industry leaders, event planners and culinary staff to come up with new non-alcoholic drinks for their events.

Staying well hydrated can make a difference in your health, your work performance, and even your mental attitude. Choos-ing power beverages such as water, milk, juice, and blended “smart drinks” – instead of sodas or alcohol – can help you maintain a healthy weight and quench your thirst. “Smart

drinks” are made from nutritious and delicious blends of fruit, vegetables, herbs, juices and other natural ingredients. And we easily can extend their healthful benefits to situations where you are planning and setting up an event.

The choice of “smart drinks” vs. alcoholic drinks is not just a novelty for our young, vibrant social culture. These drinks also can benefit event planners by eliminating the need for alcohol permits. Your events can be held in a wider range of locales since you’re not relying on traditional hotel, nightclub, or bar venues that serve alcohol.

“Smart” beverages also can help your bottom line, as their cost is much lower than that of alcoholic drinks. In short, these beverages are a logical alternative because they are healthier, less expensive, and safer for your guests. They’re appealing enough to attract attendees’ attention, but they eliminate the risk of guest overindulgence.

They’re also easy to tailor to changing seasons. Especially ap-propriate for spring and summer, they take advantage of a great diversity of fresh or frozen fruits, herbs and vegetables.


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FOOD AND BEVERAGE: SMART DRINKS

What goes inSome “smart drinks” have added amino acids or vitamins,

but my favorites are all-natural, made with nuts, sun-dried or fresh fruits; and other ingredients such as soy milk, almond milk, skim or whole dairy milk, and natural sweeteners. These sweeteners can include honey; Yacon syrup or agave nectar; fruit juice; coconut water; or fresh fruit, all of which can increase energy and boost brain function.

Another important member of the “smart drink” family is the “agua fresca” beverage, a light, non-alcoholic drink served by street vendors and eateries in central America and the Carib-bean – especially Mexican cafés, restaurants and taquerias. Agua fresca drinks are made by combining fresh fruits, grains, seeds, and even flowers with sugar and water.

You can find ready-made agua fresca beverages any time of the year at Latin import and specialty stores, in bottled vari-eties and instant mixes. And during the warmer spring and summer months, whipping up a few fresh batches for your home barbecue or event is simple. It’s also a great way to take advantage of fresh, budget-friendly ingredients from your local farmer’s market. Your creativity level is the only limit when it comes to presenting these potions to your party and event guests.

Another fun side to the “smart drink” revolution is the smoothie or “liquado,” also known as the “batido,” which is Spanish for “beaten.” Long before these drinks became popular in the U.S., they had a well established history in Latin Ameri-can countries. They are made with fresh local berries, fruits, nuts and milk. (It is important to note that the best examples of these drinks are not made from concentrates or mixes, as you often see today; they are simple blends of fruits and milk, plus other fresh ingredients.)

Get it set upSo for your next event, consider an “all-natural” bar with a

blender; fun or elegant drink glasses; and a nice selection of fruits, juices, and natural garnishes – then have a bartender make fresh and exciting drinks for your guests. You also can have them pre-made, so your attendees can serve themselves.

These drinks also can be appropriate for fall and winter months, when you can use warm ingredients such as herbal and fruit teas.

Your cold-weather beverage setup can include a nice selection of all-natural sweeteners and fruit garnishes to make things fun. Using an on-site beverage mixologist ups your attendee interac-tion factor, and adds value to your events. People love mingling and sampling while their drinks are being prepared.

Herbal teas are all the rage right now for the medicinal qualities

they may possess. It’s even claimed they can help with everything from easing a cold or indigestion to fighting infection and nausea.

When choosing an herbal tea, make sure you pick the right one. While fruit-flavored teas such as those made from rose hips, apple, and orange tend to be delicious, they may be sold more for their flavors than anything else. Other herbal teas such as those made with mint, thyme, and ginger may have greater therapeutic virtues.

Whatever ingredients you choose in crafting “smart drinks” for events, you deserve an enthusiastic thumbs up for caring about the health and enjoyment of your valued guests!

If you attended our Spring 2016 Missouri Meetings and Events Expo in St. Louis this past May, you got to experience first-hand how Chef Martin creates some of these exciting, unusual and healthful beverages. Tune in to future issues of MM&E for more information on this colorful, drinkable topic!


MM&E

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When you are planning an event or a party, what do you visualize as the drink beside your meal? Wine? Beer? Per-

fectly understandable. However, I would like to propose some-thing different; have you ever matched a meal with a really great cup of coffee?

Sure, everyone does wine and beer, but coffee can be a beau-tiful drink to balance and complement different dishes, due to its acidity and the unusual sensation of matching warmth with warmth. I’m not implying that it goes with everything. But as I have been discovering the essence of great roasted beans, and creating dishes using coffee, I thought it would be a great time to bring the “cup of Joe” into the spotlight. You can create an event or a meeting around it, and highlight a few really good choices in food-and-coffee pairings.

With the holidays and cold weather upon us, one of the first things I think about is coffee. I want meals that will act in stark contrast to the pomp of Christmas. Coffee is a staple of modern life for some, but I am surprised to see how many people don’t really know about its origins, roasting process and journey to your table.

Coffee is much more than “the best part of waking up” from your grocery store, or a “sugar-free hazelnut macchiato cappuc-cino with extra foam” from your hip local coffeehouse. Once you’ve discovered the history, roasting process, joy and true characteristics of a great cup of coffee, you’ll be unlikely to think of it in quite the same way again.

Verner Earls, known in St. Louis as “The Coffee Guy,” in-vited me to tour his roasting plant, helping me to discover and learn all about the Chauvin Coffee Co. It’s a fourth-generation coffee roasting business, with plant number five nearly ready to come on board. Earls’ company has been a member of the Specialty Coffee Association of America for many years, and recently joined the Specialty Coffee Association of Europe.

Chauvin, one of the oldest roasting houses in the midwest, continues a long tradition of preparing and shipping coffee to more than 30 states. Until the mid-1920s, St. Louis was the

Beyond travel-inspired cuisine“Where the Coffee Bean Reigns”


most prominent coffee roasting city in the world, with more than 75 major plants. In the 1800s, coffee was brought up the Mississippi River by steamboats from New Orleans. Brokers and roasters purchased it right off the boats on the levee. St. Louis earned its reputation as the “Gateway to the West” by fueling the westward expansion of the United States with staples such as coffee, sugar, salt, and other goods.

The magic of a good cup of coffee is all about the quality and blend of the beans, and the roasting process. Beans are imported from around the world, with “single origin” coffees coming from a particular country or region, e.g., Gua-temala, Sumatra, Kenya, Colombia, or France. Coffee blends consist of two or more types of beans of different origins, mixed in varying quantities to produce a desired result. Beans of differing degrees of roast can be blended together too.

People in the midwest tend to favor a “medium roast,” but coffee drinkers everywhere are discovering new favorites these days. Roasters are making their own blends, and creating incredible world flavors that pair well with a variety of culinary creations.

Here are few basic steps to consider when pairing coffee with food.

− Identify the dominant flavors in your coffee of choice.

− Experiment with brew methods to bring out different values and char-acteristics of roasted beans.

− Choose foods with similar and com-plementary flavors, just as you would with wine.

See below for a brief primer on types of roasts, levels of body, and foods that go well with them.

Roast: Highlights different flavors in coffee. − Light: Fruit, acidity, floral, spice − Medium: Nuts, muted fruits, floral,

chocolate − Dark: Bittersweet, roast, wood

Body: Accents richness and acidity in food pairings. − Light: Fruits, hard cheeses, pastries − Medium: Light foods, poultry, heavy

desserts and many other foods − Full: Creamy desserts, spicy foods,

dark chocolate

For more information on Chauvin Coffee Co., visit www.chauvincoffee.com.

To learn more about Chef Martin Lopez, visit www.ChefMartin.net.

MM&E


Carnitas de MichoacánThere is nothing better than taking a walk around

Mexico’s plazas at lunch or dinnertime, and enjoying the amazing aromas coming from food vendors.

One dish you will see on nearly every corner is Pork Carnitas. This delicate, tender meat is used to fill tacos, and every vendor claims he or she has “the best secret recipe” for it. These recipes and cooking methods are passed proudly from generation to generation.

Chef Martin Lopez brings you a small taste of Mexico with his version of slow-simmered and quick-fried Pork Carnitas. They are easy to make but do take some time to prepare, so plan accordingly. Carnitas are the perfect dish for a family event, as you can get them ready ahead of time, then let your guests assemble their own tacos.

This Cinco de Mayo, have a fiesta and serve Pork Carnitas! Your friends will remember them for years to come.

INGREDIENTSH alf a white onion, peeled and coarsely

chopped1 1/2 c water6 cloves garlic1 tsp dried marjoram1 tsp dried thyme1 tsp freshly ground black pepper1 stick Mexican cinnamon 4 whole cloves, stems removed

1 tbsp kosher or coarse sea salt, or to taste1 c pork lard 4 to 5 lbs boneless pork shoulder or butt,

cut into four-inch chunks, with fat on1/2 tsp kosher or coarse sea salt2 bay leaves 1 c freshly squeezed orange juice and half

of an orange1/2 c sweetened condensed milk

DIRECTIONSPlace the water, onion, garlic cloves, marjoram, thyme, black pepper, cinnamon, cloves and one tablespoon salt in a blender, and puree until smooth.

Set a large Dutch oven or heavy casserole dish on medium-high heat. Add the lard; once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.

Pour the onion mixture over the meat, let it come to a simmer, and cook for five to six minutes. Pour in the orange juice, the half orange, and sweetened condensed milk. Add the bay leaves and stir. Let the mixture come to a simmer, then reduce heat to medi-um-low and cover. Cook covered for about an hour and a half, stirring and scraping the bottom of the pot until the meat is completely cooked and pulls apart easily. Remove the lid and fry for another four to five minutes on high.

Turn off heat and let the mixture cool. Scoop out the meat with a slotted spoon, leaving any fat behind, and serve the meat in a bowl or platter. Shred with a fork before using in tacos. Serve with warm corn tortillas and chopped cilantro, fresh onion, pickled jalapeños, carrots, guacamole, pico de gallo, and salsa.


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“Smarter” meal portion sizes: When is less really more?Q & A with Chef Martin Lopez

Experts in the hospitality industry know that banquets and catered events require careful management to keep food

waste to a minimum, and it takes a team effort to attain that goal. Meeting and event professionals can assist in this effort by turning a closer eye to menu planning, meal preparation and food acquisition.

When you’re dealing with banquets and catered events, the number of people expected is generally established well before any cooking begins. So the question is, how can we work ahead to make smaller portions serve the guest – and the planet – in a more effective manner? We hear all the time that “less is more”… less food, less cost, less waste… but we certainly never

want to shortchange our valued event guests in any way. How do we know when less really is the better choice?

MM&E: What are some of your own ideas to help en-sure that portion sizes meet an event’s needs while reducing waste?

Chef Martin: My best advice is to apply some trends from the culinary industry, such as farm-to-table, locally sourced products, organic and gluten-free foods, the “caveman diet,” and the “raw food diet,” just to name a few. Many of these methods encourage smaller portions and fresher, more natural, less processed foods – which can help you meet clients’ and guests’ needs while reducing cost and waste.


FOOD AND BEVERAGE: “SMARTER” MEAL PORTION SIZES: WHEN IS LESS REALLY MORE?

Try these diets and trends to guide you toward smaller, more controlled portions of good quality foods. This can result in better presentation of food at your events; far less waste; and cost savings. When you are planning your event, stick to your numbers, create a plan of action regarding the number of people you are serving, and remember to use good quality ingredients in smaller servings.

Also speak directly to the chef as you are planning your meals, and that will help you make better choices. Chefs have many practical tips to offer, and can be a great resource to help you choose the right food quantities for your guests.

MM&E: How can we respond to guests’ desires for health-ier, more manageable amounts of food on the table?

Chef Martin: As we are putting together an event, we are tasked with trying to feed and please dozens, hundreds, or even

thousands of people simultaneously. In responding to guests’ wishes for healthier amounts of food, think outside the box a little and see what is making headlines, what is trending. Al-ways look for the “fresh food factor” and pay attention to which items are in season locally.

This will not only keep you on track as to what you should serve, it is also more cost-effective and nutritionally sound. Try

to serve what is available fresh at the local farmers’ market, as it likely to be locally grown. These are my three personal watch-words to keep meals healthful and manageable: “Fresh seasonal menu.”

MM&E: How do you know how much food is too much at an event, and how much is not enough?

Chef Martin: For the planner, there is nothing worse than running out of food in the middle of an event; this error can result in a very damaging mark on your name or your compa-ny’s. So the question is, how do you decide how much food is adequate, when your group is likely to include light eaters as well as heavy eaters?

This might sound like “the million dollar question,” but the answer is quite simple… communication. Talk to your event chef and have him or her create a flexible menu that can be

altered quickly in the event you find yourself needing more – or less – food for your guests.

A large selection of food is nice, but remember that when you put many offerings in front of people, they tend to want to try everything. So it may be better to opt for smaller servings of fewer dishes. This will help you stay within your budget. Again, by communicating clearly with your chef, you will be

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able to keep the right amount of food in front of your guests.MM&E: How can we, as members of the event and hos-

pitality industries, take better care of the planet by wasting less event food?

Chef Martin: Despite all our planning and efforts to reduce waste and control our budgets, it is logical to expect some left-over food after any event. To be better stewards of the planet and the community, many establishments in cities across the country take their remaining food to shelters, pantries or soup kitchens at the end of the day. Helping to feed the less fortunate generates warm hearts, and in some cases even a tax break.

MM&E: Americans often struggle with portion control and the tendency to overeat. How can we combat this trend?

Chef Martin: The biggest factors to take into consideration are which part of the country you are in, the demographics of your event, and guests’ local perceptions of food. In any case, if dietary needs are your main concern, here are some tips to keep in mind:

Decrease portion size. The U.S. Department of Health and Human Services’ Dietary Guidelines encourage you to en-joy your food, but eat less and avoid oversized portions. The amount you eat or drink plays an important role in your body’s energy balance. And most people automatically consume more

when they are served larger portions, so putting more on their plates can be detrimental. Food portions generally have in-creased over time, so people may even be eating more than they realize. Sometimes, a single restaurant meal may equal or exceed your entire day’s recommended allowance of things such as fat or sodium.

Especially when you’re planning a multiple-day event with many meals, a daily food plan can help you manage your guests’ intake by recommending the amount needed from each food group. To stay within a guest’s food energy needs, the total amount he or she eats each day should match the total amount recommended for each food group. For example, one regular slice of wheat bread can count as one ounce of grains. This doesn’t mean you have to eat a sandwich with only one piece of bread; it just means that if you eat two slices, you should count them both toward your total grain intake for the day.

Know how much you’re really serving. To give you an idea of how large portions really need to be for an event – and to see where you might cut back – here are some ideas to experiment with in the kitchen:1. Measure how much the bowls and plates you use will actual-

ly hold. For example, pour a “normal” amount of breakfast cereal into a regular bowl. Then, transfer it into a measur-




ing cup to see how much it really is. Can you serve less, and still have your guests feel satisfied?

2. Try the same tactic with beverages. For example, measure out one cup of juice to see what a cup of liquid looks like in the glasses you normally use. Again, can you make do with less?

3. Try preparing and eating smaller portions of food at home. Start by portioning out smaller amounts than you normally might, and only go back for more if you are still hungry. Think about how you can translate this into more “streamlined” guest portions when planning menus with restaurants, venues and caterers.

4. A simple psychological trick to help you serve and waste less food is to use smaller plates, bowls, or glasses. One cup of food on a small plate appears more filling and satisfying than the same cup of food on a larger plate.

MM&E: How should your event time affect portion sizes?

Chef Martin: Obviously you need to serve a more substantial dish for dinner than you would for lunch. Another im-portant factor is whether the event is on a weekend, as people tend to save Sat-urday and Sunday to “treat” themselves more when it comes to food.

I actually like to create events between meal times – after lunch or before din-ner. Hosting people at these times may get you a crowd that has already eaten; guests who are not as hungry are often easier to please. This idea may help you “think big but serve small.”

MM&E: What else do meeting professionals need to know about se-lecting “smarter” amounts of food for event guests?

Chef Martin: It is important to think about portion sizes when groups are dining out at restaurants, too. Order a smaller-sized option when it’s available – for example, choose the cup of soup instead of the bowl, or the half salad in-stead of the whole. Manage larger por-tions by sharing with others, or counting

a large serving as two.The amount of food your event guests

consume can even affect their attentive-ness and comfort after a meal – and that can influence how much they absorb from your meeting. Again, remember

to “check with your chef” for meal ideas that make the most sense!

MM&E

To learn more about Chef Martin Lopez, visit his website at www.ChefMartin.net.

CALL US TO PLAN YOUR

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Healthy Snacks, on the Go! Hummus Quesadillas

This is a delicious snack to pack along on the road, or enjoy as an after-work or between-meal break! Combining different food styles and cultures in simple meals is a great way to bring creativity and variety to your diet. This is a fusion dish where Mediterranean-inspired hummus meets the Latin-inspired quesadilla. The result? A flavor explosion!

Ingredients for 2 chicken quesadillas and 2 mushroom quesadillas1/4 c red pepper hummus*10 oz. chicken breast, uncooked1 large Portobello mushroom cap,

chopped into pieces4 small, 100-calorie, multigrain

tortillas1 small avocado sliced into 4 equal

portions

4 tbsp goat cheese1/2 c chopped red onion2 tbsp minced garlicFresh cilantro as garnishPico de gallo Coconut oil spray* visit www.ChefMartin.net for recipe

DIRECTIONSSpray a nonstick skillet with coconut oil spray, and set on medium-high heat. Sear 1 tbsp minced garlic in the skillet, then toss in the chopped mushrooms. Sear and cook for about three minutes, stirring quickly with a spatula so the mushrooms do not completely soften. Set the mushroom-garlic mixture aside in a bowl.

Add the chicken breast to the skillet. Cook the chicken for 12 to 15 minutes, or until the meat is white and the juices run clear when the meat is cut.

Chop vegetables. Thinly slice red onions and dice the cilantro. Remove the pit from the avocado and cut the pulp into thin slices.

Spread about 2 tbsp (1/8 c) of the red pepper hummus on each multigrain torti-lla. Add half of the cooked chicken breast or half of the sautéed mushrooms; a few red onion slices; 1 tbsp goat cheese; avocado; and some fresh cilantro.

Fold the quesadillas in half. Spray a nonstick skillet with coconut oil and set on medium heat. When the skillet is hot, add the quesadillas and cook 2 minutes on each side. Use a spatula to gently flatten each quesadilla.

Remove from skillet and enjoy with fresh pico de gallo, Greek yogurt and salsa.


14 MISSOURI MEETINGS & EVENTS: CHEF MARTIN LOPEZ w w w. M i s s o u r i M e e t i n g s A n d Eve n t s . c o m 1542 MISSOURI MEETINGS & EVENTS WINTER 2015-16


Beyond travel-inspired cuisineInternationally fused flavors create dishes without borders.

As a professional chef, I think of how to please my guests with every dish I create. Using different foods from

around the world gives me the opportunity to fuse flavors, create fun taste combinations, and expand my ability to create new culinary spectacles.

The word “fusion” is most commonly applied to the act of combining two substances or items, often by the application of heat. Though the culinary blending of cultures is more popular than ever—from Italian-Japanese at the Orsa & Win-ston restaurant in Los Angeles, to Afro-Asian-American at the Cecil in New York—each country, region, and cuisine offers exciting opportunities to create amazing food. Blending culi-nary influences is a rewarding way to learn about new flavors, textures, aromas and foods. It is important to capture all of your guests’ senses, and create a culinary highway from the


FOOD AND BEVERAGE: BEYOND TRAVEL-INSPIRED CUISINE

chef ’s kitchen to the guest’s table and palate. The chef is an artist who can ac-complish all of this.

In my younger years growing up in Mexico City, I started to understand the importance of cooking with fresh ingre-dients. I also began to use all kinds of amazing ingredients. All the colors and flavors of food Mexico offers can work together to create amazing meals.

After some overseas travels, I start-ed to fuse international ingredients to create new “dishes without borders.” For years, other countries have merged their own strong influences, traditions and foods. Nowadays, you see it more than ever in the culinary and hospitality industries. More people are combining flavors and techniques not only in the savory food spectrum, but also in des-serts and drinks. Chefs, pastry chefs, and mixologists are looking for the best balanced combinations of flavors from around the world.

St. Louis has been known to welcome many immigrants. Europeans, Mexi-cans, South Americans, and Asians are well represented in the midwest region of the United States. The blending of cultures has given the St. Louis region many well known foods including ice cream, toasted ravioli, and gooey but-ter cake. Today, chefs are busy creating more options to please palates and meet demand.

Today it is easy to find Italian pasta dishes with Mexican overtones; amaz-ing classic French pastries with deli-cious South American tropical flavors; and even infused exotic oils and honeys. Just don’t call it “fusion.” This way of cooking is an authentic expression of first-generation immigrant experiences.

For years, the use of fine spirits in the French world of cooking and baking has been a normal practice. But as I’ve mentioned, it is now crossing over bor-ders, allowing us to combine the best of many worlds into a whole new set of cuisines. Chefs and cooking enthusiasts can infuse it into dishes, desserts, or drinks, pairing diverse elements to cre-

ate the perfect meal.So for your next event, why not ask

for dishes with the best ingredients the world has to offer? Have culinary staff create a roasted poblano pepper and Martell Cognac sauce to go with fish. Or bake canales using Mexican cinna-

mon. Then celebrate your own culinary revolution with a spicy Mexican choco-late Martell Cognac martini.

MM&E


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Braised Pork in Tomatillo and Chile Salsa Verde

Ingredients4 lbs pork butt or shoulder, trimmed of fat and cut into two-inch cubes2 tsp salt1 tsp freshly ground black pepperFlour for dredging1/4 c vegetable oil3 yellow onions2 green bell peppers, cut into one-inch cubes2 Anaheim or poblano chiles, cut into one-inch cubes2 to 3 jalapeños, seeds removed, finely chopped3 garlic cloves, peeled and finely chopped1 1/2 pounds tomatillos, roasted, peeled and chopped1 tbsp dried oregano2 tsp ground cumin2 tbsp coriander seed, crushed and soaked in a scant amount of water2 bay leaves1 bunch cilantro leaves, cleaned and chopped4 c chicken stock

Preparation Season the pork with salt and pepper, and lightly flour. Heat oil in a heavy-bottomed skillet over medium high; brown pork chunks well in small batches, on all sides. Remove pork from pan and place in a wide soup pot. Drain grease; place onions and bell peppers in the same skillet and cook over moderate heat, stirring occasionally until soft, about five min-utes. Add the chopped chiles and cook an additional three to four minutes, then add the garlic and cook one to two minutes more.

Add the sautéed vegetables, chopped tomatillos, herbs, and cilantro to the meat. Cover with chicken stock and bring to a boil, then reduce to a slight simmer. Cook for two three hours uncovered, or until the pork is tender.

Adjust the seasonings to your taste. Serve with red rice for a delightful contrast.


16 MISSOURI MEETINGS & EVENTS: CHEF MARTIN LOPEZ w w w. M i s s o u r i M e e t i n g s A n d Eve n t s . c o m 1734 MISSOURI MEETINGS & EVENTS FALL 2015



Learn the facts about safe food handling We all want to provide healthy, attractive culinary settings for our meeting guests.

But there is always more to event safety than meets the eye.

The St. Louis City Health Department is responsible for verifying that all food establishments in the area follow rec-

ognized procedures to provide safe and wholesome food to the public. This includes restaurants, taverns, carry-out businesses, grocery stores, caterers, and day care centers. All permanent and temporary food operations are regulated.

Environmental health inspectors routinely inspect these food establishments. The frequency of inspections depends on the complexity of each operation. For example, a gas station that sells pre-packaged food is inspected less often, while a restaurant serv-ing a complex menu of perishable items is inspected more often. All food operations are inspected at least annually, but some are reviewed twice or even three times a year.

Additional inspections are done when a permanent food estab-lishment opens, or when complaints are called in to the Citizens’ Service Bureau. If problems are found, follow-up inspections are done to ensure compliance with city ordinances.

Whenever a temporary operation is set up, such as a food stand at a public event, environmental health officers verify compliance before food is allowed to be served.

During an inspection, problems are identified and reported, and the food establishment is given a list of problems to be ad-dressed.

Some issues can be fixed before the inspector leaves the estab-lishment. Others take more time, and the inspector must return to verify that the problems have been resolved. This results in a second inspection report, which generally lists which problems

have been resolved. If some remain unresolved, subsequent in-spections occur until all problems have been remedied.

If the food establishment is unable or unwilling to resolve its problems, fines and sanctions can be imposed. In extreme cases, food operations may be shut down until problems are corrected. Specific types of violations are scored by the level of risk they pose to the public. A point system is used, and points are deducted from 100 for each violation. A score of 100 is given when there are no violations. Scores are summarized in a general grade for each inspection.

Grade A is for scores of 85 to 100 Grade B is for scores of 71 to 85Grade C is for scores under 71

Some violations are considered “critical,” and must be reme-died immediately. When two of these occur during an inspection, the establishment’s grade is lowered to a “B” or “C.” Usually you can see a business’s grade posted at its main entrance. Or, you can ask the chef or manager for the facility’s score.

Food sanitation programsModern food safety management originated in the 1950s and

1960s with the development of Hazard Analysis and Critical Control Points (HACCP) regulations. HACCP was instituted to ensure the safety of military and space foods, and was applied to consumer food production beginning in 1972. Its success in the global food processing industry led to its codification in 1992 as the global standard for food safety management by the Codex Alimentarius Commission and the U.S. National Advisory Com-mittee on Microbiological Criteria for Foods.

It soon became obvious that the HACCP system could not operate in a vacuum. Food safety defects in several production facilities were found to be related not to failures at specific “criti-cal control points” or CCPs; they were tied to lack of recognition of the importance of Good Manufacturing Practices, or GMPs. Also known as Good Hygienic Practices, these guidelines prevent the infiltration of production line equipment by contaminants from other areas of a production facility.


FOOD AND BEVERAGE: SAFE FOOD HANDLING

Food safety practitioners also recognized that HACCP could not be applied to the production of all foods. Only those foods that could be processed with a CCP could be managed reliably by an HACCP system. (A CCP represents a definitive kill or control step by the food manufacturer, such as pasteurization; sterilization; refrigeration; freezing; dehydration or the reduction of water activ-ity or pH; or the use of preservatives.) Foods for which CCPs can-not be developed and applied – i.e., those that are consumed raw or undercooked such as fresh produce, ground meat, or poultry – can never have the assurance of food safety that resides in foods produced with one or more CCPs. Therefore, additional prerequi-site programs were developed to reduce the chance of food safety failures in foods consumed raw or undercooked.

Complaints are investigated within seven working days. Food-borne illness, fire, and other disaster investigations are conducted immediately. Consultations are provided upon request. Plan re-views are conducted within five working days after proper infor-mation is submitted to the department.

In 2014, the U.S. Food and Drug Administration collected data from 800 randomly selected full- and quick-service restau-rants located near 25 FDA regional retail food specialists who served as data collectors. The data collection was targeted at con-trolling food-borne illness risk factors. It was not a regulatory visit and was not intended to be a comprehensive assessment of compliance with the FDA Food Code. FDA specialists assessed food safety practices and procedures related to:

Employee hand washingPrevention of bare hand contact with ready-to-eat foodPrevention of cross contaminationCleaning and sanitizing of food contact surfacesCold holding of foods requiring refrigerationHot holding of foodsCooling of foods that have been cooked or made from ambient ingredientsDate marking of refrigerated ready-to-eat foodsCooking of raw animal foodsReheating of cooked foods

Farm-to-table foodsSome states offer programs to regulate food products sold by

farmers for public consumption. For instance, the Cottage Food

Operation Act became effective in Illinois in 2012. This act re-quires cottage food operations to register with local health depart-ments before selling products to the public at farmers’ markets.

The FDA publishes its Food Code, a model that assists food control agencies at all levels of government by providing them with a scientifically sound technical and legal basis for regulating retail and food service sectors. This includes restaurants, grocery stores and institutions such as nursing homes. Federal, state, lo-cal, and tribal regulators use the FDA Food Code as a model to develop or update their own food safety rules, to be consistent with national food regulatory policy.

Hygiene is keyThe bottom line is that all personnel in food production envi-

ronments must regularly and adequately wash their hands to pre-vent microbial contamination of foods and food-contact surfaces. This applies to everyone who enters a food production facility. At bare minimum, everyone entering a production environment must wash with soap and water, or sanitize their hands in other appropriate ways.

Policies should require employees to wash after any type of activity that could contaminate the hands with pathogens, in-cluding using the restroom; blowing the nose or touching other body parts; and handling raw food, waste or non-food-contact surfaces such as light switches and faucets. Employees also should wash before entering food handling areas, changing clothing, and putting on gloves.

Training for successTraining is essential to educate employees and reinforce good

personal hygiene practices. There are many training aids available to food processors in the form of online and print manuals, post-ers, signage, and videos for new hire orientations and employee refresher courses.

Also, many food companies are using digital cameras to take “do and don’t” pictures in their facilities, and incorporating these images into multimedia presentations and training manuals. This is a very effective and inexpensive training tool that visual-ly captures the environment in which employees work, creating high recognition and retention of what constitutes “good” versus “bad” practices.

Regardless of the training tools or resources you opt for, it is essential that personal hygiene education activities permeate your organization from the top down, and that these efforts are ongo-ing. This will ensure a high level of contamination prevention and control in the food processing environment.

Let’s approach all our events with an eye toward serving and eating as cleanly and healthily as possible.

MM&E



w w w. M i s s o u r i M e e t i n g s A n d Eve n t s . c o m 1938 MISSOURI MEETINGS & EVENTS SUMMER 2015


by Chef Martin Lopez

Latin Culinary Influences in the MidwestAt the Cultured Table with Chef Martin Lopez

These days, tortillas outsell hamburger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and

burritos have become so ubiquitously “American” that most people don’t even consider them ethnic anymore.

In your local grocery store, Hispanic ingredients have moved well beyond the international aisle, sometimes commandeer-ing entire sections or mingling freely with the rest of a store’s

products. Curiosity about recent heavy influxes of immigrants and their exotic ways of cooking is rewriting our nation’s col-lective menu. And the trend goes beyond the mainstreaming of once-esoteric ethnic ingredients, something we’ve seen with grocery items from soy sauce to jalapenos. The influence of these food cultures goes deeper than the numbers. The infusion of new flavors continues, and experimentation is easier because


FOOD AND BEVERAGE: LATIN CULINARY INFLUENCES IN THE MIDWEST

of increased access to ingredients once thought exotic and foreign.

Oh, how I love to spice things up by creating a blend of infusions and flavors, using things like tomatillos, avocados, peppers, salsa and chipotle that have popped into the mainstream vernacular. Like Italian food before it, Hispanic food enjoys broad adoption because it is easy for Americans to cook at home. And with Hispanics making up more than a quarter of the U.S. population, experts say this culinary change is dramatically flavoring the American experience. It has resulted in an $8 billion food market in the last year, according to consumer research firm Packaged Facts.

From queso fresco to chorizo, tradi-tional Hispanic foods and their flavors are making their way into our everyday diet, particularly among Americans born between the early 1980s and the begin-ning of the 21st century. Generation Y’s Hispanic community was born into an American culture, but still holds on to its traditions, often eating white rice and seamlessly switching between English and Spanish. These Americans are look-ing for products that are not necessarily big brands; they want products that have character, authenticity and purity, but they are also looking for new experiences and flavors.

For example, popular among these and other generations on the west coast is the Mexican soda Jarritos, which fea-tures real fruit flavors ranging from mango to guava. The company’s web-site even showcases a collage of photos taken by Generation Y soda drinkers. Brightly colored beverages pop through their clear, vintage-look bottles. And the bottle caps share a simple message: “Que buenos son,” or “They’re so good.”

Other Hispanic beverages making wider rounds in American households are Mexican branded beer, tequila and mezcal. And let’s not forget the popular “agua fresca” and “Paletas and Helados” all natural drinks such as Rompope “egg-nog” and Orchata “rice water.” There are also frozen fruit bars and ice creams.

Americans serve these items as summer poolside refreshments, as they are often marketed as being like a “day on the beach in Mexico.”

I define this trend as the melding of foods and flavors of the southern U.S.

with those of Latin America, and I find that my clients cannot get enough of them. In recent years I have seen a huge influx of Latinos from all different so-cioeconomic and culinary backgrounds. Many of us are second- and third-gen-

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Spicy Blackberry and Jalapeno Margaritas

Ingredients¾ c tequila½ c Triple Sec or Grand Marnier½ c freshly squeezed lime juice1 c blackberry jalapeno syrup (see below)Ice cubes

Blackberry Jalapeno Syrup (makes 1 ½ cups)1 c sugar1 c water1 c fresh or frozen blackberries2 jalapeno peppers, minced

Fresh blackberries and lime wedges for garnishSugar and Pequin pepper for the rims of glasses

DirectionsTo make the syrup, combine the sugar and water in a small pot and bring to a brief boil over medium heat.

Transfer the sugar mixture to a blender and add the blackberries and jalapenos. Blend until smooth. To extract the seeds, pour through a fine mesh strainer into an airtight container or mason jar. Refrigerate for up to one week.

To assemble the margaritas, rim 4 wide, stemmed glasses using a lime wedge, and dip them into a dish of sugar. Fill the glasses with ice.

Fill a cocktail shaker with the tequila, Triple Sec or Grand Marnier, lime juice and 1 c of the blackberry syrup, plus a handful of ice. Shake vigor-ously and strain the margaritas into prepared glasses.

Garnish with fresh blackberries, jalapeno slices and lime wedges.

Cheers!


Nothing pairs better with Mexican food than a refreshing beverage with flavorful flair. Celebrate National Margarita Day every day by adding this spicy, sweet, tart new concoction to your drink recipe collection!

w w w. M i s s o u r i M e e t i n g s A n d Eve n t s . c o m 2140 MISSOURI MEETINGS & EVENTS SUMMER 2015

eration Latinos who are proud of our heritage and the food of our ancestors, as were previous immigrants. We have brought along our ingredients and culi-nary traditions, and have fallen in love with those of the south. This is not a movement that has occurred in a con-trolled manner; rather, it is happening naturally and by chance. Southerners and Latinos share similar culinary his-tories, ingredients, and cooking tech-niques, but we interpret them in very different ways. I find it exciting that, having ended up in the same territo-ry, these food traditions are intermin-gling. I call it the New Southern-Latino movement in the Midwest. This is a movement in which chiles rellenos are stuffed with pimiento cheese, and corn and avocado ice cream is topped with hot praline sauce.

Here is another interesting bit of “food for thought.” The term “Latino” only exists within the context of the U.S., and is used to define anyone who was born in Latin America, or who is of Latin American heritage but lives here in the U.S. But Latin Americans de-fine themselves depending on country of origin, not as “Latinos” but as “Gua-temalans,” “Bolivians,” “Colombians,” “Mexicans” and the like. We don’t lump our nationalities together at all. From a culinary perspective, this is very im-portant, because not all Latin Ameri-cans eat the same foods. Argentinians, for example, don’t eat tacos unless they are at a Mexican restaurant; however, they do eat a lot of pasta, because their cuisine is heavily influenced by Italian flavors.

From European influences following Columbus’s third expedition, to those of the new world, each Latin cuisine has been shaped by different cultures. Each has its own native ingredients, and tra-ditions vary greatly. I cannot stress this enough. What this means in the con-text of the New Southern-Latino culi-nary movement is that there are many food influences imparting changes to one another. This movement, there-

fore, does not represent the melding of two culinary cultures (as in the case of southwestern cuisine, where Mexican flavors predominate). It represents the marriage of the culinary ways of more than two dozen countries with those of the entire southern region of the United States, and it is now spreading through-out the midwest as well.

Bringing these bold, exotic and ex-citing flavors to the tables of meetings

and events will have you, the planner, standing out from the crowd. Blend, experiment, and infuse a dramatic change of palate by showcasing dishes or drinks that bring extra personality and spice to your party.

MM&E


FOOD AND BEVERAGE: LATIN CULINARY INFLUENCES IN THE MIDWEST

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RECIPERECIPETry thisGuacamole Botanero Bar

Spring and summer gatherings are upon us! A food bar using guacamole as the base for an interactive self-serve experience allows your guests to choose a selection of toppings and meats to suit their tastes. Think of it like an ice cream social, but with avocados! It’s a fun and exciting way to please all your guests as they enjoy choosing what to add to their bowls.

Guacamole Base3 ripe Haas avocados, halved,

seeded and peeled1 lime, juiced1/2 tsp kosher salt1/2 tsp oregano1/2 medium onion, diced1/2 jalapeno pepper, seeded and

DirectionsPlace the scooped avocado pulp, lime juice, salt, and oregano in a large bowl and mix to create a paste. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Stir in a bit of lime juice to prevent the avocado from turning brown.

Keep the guacamole base in the refrigerator in an airtight container until shortly before you’re ready to serve it. I prefer guacamole to be eaten cool but not cold, as the flavors of the ingredients and avocado oils are more noticeable at a cool temperature.

Arrange your toppings side by side on a table, and make your guacamole the starting point for guests to begin building their own bowls. Here are the toppings I recommend: Shredded lettuce, a selection of shredded cheeses, sour cream, chopped bell peppers, roasted vegetables, chopped jicama, nuts, diced chicken, crumbled chorizo sausage, and chopped pineapple. Add any other toppings you desire… and don’t forget the tortilla chips! Let the party begin!

minced (Use a Serrano pepper if you like your guacamole spicier)

2 large roma tomatoes, seeded and diced

½ bunch cilantro, chopped1 clove garlic, minced

32 MISSOURI MEETINGS & EVENTS SPRING 2015

As a chef who works year round creating beautiful menus for events and holidays, one of my favorite seasons is spring-

time. It is bright and colorful, with flowers blooming – a new beginning, and fresh air. It’s the perfect time to incorporate brilliant colors into your food, create wonderful aromas using delectable spices, and let the food do the talking. Your prepara-tions and presentations can be as easy and fresh as spring feels.

When I have an event or a party on my plate, I work very closely with the coordinators, directors, and hosts to create a magnificently tasty experience for them. Now I’m privileged to be working with you to bring the bloom of culinary color and flavor to your events. Together, we can create classy and amazing

presentations. Remember – people “eat” first with their eyes. As planners, we know our clients can be pretty picky about

food. So much of our focus tends toward health concerns, in-cluding the creation of gluten-free and sugar-free dishes, and the omission of ingredients or foods we’re accustomed to using. It’s really important not to undermine the visual impact and great taste of the food while you are trying to please the client. When food is visually appealing, it stimulates our digestive juic-

FOOD AND BEVERAGE: CULTURED TABLE

es, which helps us maximize the body’s absorption of nutrients while enhancing the pleasurable experience of eating. It’s not just a nicety – proper food presentation actually can aid your digestion!

So, how do you combine gorgeous presentation and enticing flavor to create magnificent dishes? I’ll give you some simple food presentation techniques you can use to craft visual and flavorful delights that your guests will talk about for days.

The shape and color of your dishware is very important for plated meals and buffet services. Brightly colored food looks beautiful on white china, which allows the food to “pop” – whereas colored or patterned dishes can visually compete with

the food. On the other hand, if the food is a uniform color, such as a cream soup, then a patterned dish can offset it nicely. I also like to use colored and clear glass plates and platters, espe-cially for chilled foods.

If the meal itself isn’t that colorful, adding garnishes can in-crease its appeal. You can use fresh herbs, spices and zested citrus to make the food look brighter and the plate presentation pop.

Always try to incorporate bright colors into your dishes –


At the Cultured Table with Chef Martin Lopez “Spring into Easy Food Preparation”



think reds, greens, yellows, blues, and purples. These come most often from roots, vegetables, berries, and proteins. This technique offers you the benefit of good nutrition as well. Each color represents a different set of nutrients, so when you “eat by the rainbow,” you’re ensuring your body gets the widest variety possible.

Serve food on warmed or cooled dishes as appropriate; proper presentation isn’t just a visual thing, it also appeals to the other senses. If you’re serving a cold salad, it will taste much better on a chilled plate. Not only does it “feel” better, it also helps preserve the salad’s freshness before it reaches the guest. If you’re serving a warm soup or entree, pre-heating the bowl or plate adds an extra layer of comfort.

If you are serving a plated dinner, stacking the vegetables on top of the starch, and the protein on top of the vegetables, will give your dish a three-dimensional boost that adds appeal and transforms a simple meal into something fancy. You also can crown your plate with fried leeks, noodles, or onions to give it height. I always say, “The taller, the better.” And don’t forget herbs, ever so lightly sprinkled.

One of the simplest methods for building beautiful dishes is to “shape” your food. Shaping tools can be found among every-day kitchen items, including measuring cups, ramekins, mea-suring spoons, ice cream servers, or any other basic tool that can be used as a mold. For example, you can use a measuring cup to mold your quinoa or rice into a magnificent round shape. If you’re concerned that the food will stick, grease the mold lightly with coconut oil or olive oil, depending on the flavor of the dish. High-end cooking sprays also work well.

Finally, food is much more appealing and better received when it is served in small portions. So just remember, less is more. It’s always better to serve elegantly and conservatively, then allow people to go back for more if they wish.

Food is meant to be a focus of gatherings and events, so enjoy the process and be creative. When you keep in mind its effects on all the senses, you will be amazed at the beauty you can cul-tivate on a plate.


FOOD AND BEVERAGE: CULTURED TABLE


RECIPERECIPETry thisPico de Gallo (Salsa Fresca)

Don’t you just love a good pico de gallo salsa? The best recipes are fresh, crisp, and singing with a touch of heat and cilantro. Pico de gallo goes with so much more than the usual bag of tortilla chips – you can use it as a relish for broiled fish or chicken; spoon it over thinly sliced skirt steak, scrambled eggs, or roasted vegetables; or toss it in a bowl of beans. Of course, you also can use it with tacos, burritos, or any other dish that needs a dose of freshness and zing.

Making pico de gallo your wayPico de gallo is the kind of dish whose components can be so

(Makes 2 to 3 cups)Ingredients1/4 of a medium onion (1/2 c finely diced)1 garlic clove1 lime1/2 tsp salt1 to 2 jalapeño peppers (1 1/2 to 2 tbsp minced)4 to 6 plum tomatoes (2 c medium diced)1/2 bunch cilantro (1/2 c chopped)

diverse, it isn’t necessarily well suited to a single recipe. Ingredi-ents tend to vary in size, flavor, intensity, and water content depending on region and season. Because of this, I have listed some of them in terms of approximate quantities needed.

As a result, pico de gallo is a perfect recipe for improvisation! Chop up some tomatoes, onions, cilantro, garlic, and chilis… toss with lime juice and salt… add more ingredients to taste… and sample again. Adjust heat, salt, and acidity as needed. Taste again, and adjust again. Then serve and enjoy! It really is that simple.

for a few minutes while chopping the other ingredients. Slice the jalapeno pepper in half, nick off a small piece of the mem-brane or seed, and taste for heat. If the pepper isn’t too hot, finely mince it. If it is very hot, remove the seeds and mem-brane from one or both halves, then mince. You should have about 1 1/2 to 2 tbsp of jalapeno. Add to the onion mixture.

Chop the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add it to the bowl; stir gently to combine. Now taste your pico de gallo. If needed, add more salt, cilantro, or juice from the remaining half of the lime. If possible, cover and let rest for a few hours in the fridge or on the counter to let the flavors blend. Pico de gallo tastes best when served the same day. Enjoy!

DirectionsFinely chop the onion and garlic, and place them in a small bowl. Cut the lime in half and juice one half of it. Marinate the onion and garlic in 2 tbsp lime juice. Add the salt and remaining lime juice to the garlic and onions, stir, and set aside

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