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AENC Event Planners SummitMonday, January 11, 2016, 9:45 – 10:45 am
Creative Food & Beverage Ideas&
Managing Special Diets
1. How to be creative while working within a budget
2. New ways to present & serve food at events
3. How to provide for special diets
1. How to be creative while working within a budget
l Select menus from ingredients that are more
affordable and available
l Proteins: Chicken, Pork, Turkey, Beans, Eggs, Tofu
l Starches & Vegetables
Middle Eastern Platter Display – Protein & Season
'Mac & Cheese'Muffins
At right
are filling and delicious
1. How to be creative while working within a budget
l Select menu items that use produce that is in season
MAKE IT LOCAL - FOR ALL SEASONS
JANUARY: Apples, Bok Choy, Brussel Spouts, Carrots, Celery, Rutabaga, Sweet Potatoes, Peanuts, Black Sea Bass, Bluefin Tuna, Bluefish, Clam, Croaker, Flounder, Grey Sea Trout (Weakfish), King Mackerel, Oysters, Spotted Sea Trout, Striped Bass
FEBRUARY: Apples, Bok Choy, Carrots, Celery, Rutabaga, Spinach, Sweet Potatoes, Peanuts, Black Sea, Bass Bluefin, Tuna, Bluefish, Clam, Croaker, Flounder, Grey Sea Trout (Weakfish), King Mackerel, Mountain Trout, Oysters, Spotted Sea Trout, Striped Bass
MARCH: Bok Choy, Celery, Carrots, Leafy Greens, Rutabaga, Spinach, Sweet Potatoes, Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish), Grouper, Kingfish, King Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Tilefish, Yellowfin, Tuna
Now growing at the Well Fed Community Garden
APRIL: Strawberries, Arugula, Asparagus, Beets, Bok Choy, Broccoli, Celery, Green Onions, Greenhouse Tomatoes, Kale, Leafy Greens, Mustard Greens, Radish, Spinach, Spring Onions, Sweet Potatoes, Turnips, Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish), Grouper, Kingfish, King Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Tilefish, Yellowfin Tuna
MAY: Blueberries, Strawberries, Arugula, Beets, Asparagus, Bok Choy, Broccoli, Cabbage, Celery, Green Onions, Greenhouse Tomatoes, Hot Peppers, Kale, Leafy Greens, Squash, Sweet Potatoes, Swiss Chard, Mustard Greens, Radish, Spinach, Spring Onions, Snow Peas, Turnips, Zucchini, Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish), Grouper, Kingfish, King Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Tilefish, Yellowfin Tuna,
JUNE: Blackberries, Blueberries, Honeydew, Peaches, Plums, Strawberries, Watermelon, Asparagus, Arugula, Beets, Brussel Sprouts, Carrots, Cabbage, Corn, Cucumbers, Eggplant, Garlic, Green Beans, Green Peppers, Green Onions, Greenhouse Tomatoes, Hot Peppers, Kale, Kohlrabi, Leafy Greens, Mustard Greens, Radish, Spring Onions, Squash, Sweet Potatoes, Swiss Chard, Turnips, White Potatoes, Zucchini, Peanuts, Black Sea Bass, Clam, Blue Crab (Soft), Blue Crab (Hard), Grouper, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Spanish Mackerel, Shrimp, Tilefish, Triggerfish, Yellowfin Tuna,
Last year at the Well Fed Community Garden
Pea Shoot Micro GreensPea Shoot Micro GreensPea Shoot Micro Greens Bok Choi & Head Lettuce
JULY: Blackberries, Blueberries, Cantaloupe, Honeydew, Peaches, Plums, Raspberries, Watermelon, Peanuts, Brussel Sprouts, Butter Beans, Cabbage, Carrots, Corn, Cucumbers, Eggplant, Field Peas, Garlic, Green Beans, Green Peppers, Hot Peppers, Kohlrabi, Leafy Greens,
AUGUST: Apples, Figs, Honeydew, Grapes, Peaches, Pears, Plums, Raspberries, Watermelon, Brussel Sprouts, Bok Choy, Butter Beans, Cabbage, Carrots, Corn, Cucumbers, Eggplant, Field Peas, Garlic, Green Beans, Green Peppers, Hot Pepper, Kohlrabi, Leafy Greens, Okra, Rutabaga, Spring Onions, Squash, Sweet Potatoes, Tomatoes, Peanuts, Black Sea Bass, Blue Crab (Soft), Blue Crab (Hard), Clam, Grouper, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Shrimp, Snapper, Spanish Mackerel, Tilefish, Triggerfish, Yellowfin, Tuna
SEPTEMBER: Apples, Figs, Grapes, Muscadines, Peaches, Pears, Plums, Raspberries, Bok Choy, Brussel Sprouts, Cabbage, Carrots, Celery, Cucumbers, Garlic, Green Beans, Hot Peppers, Leafy Greens, Pumpkin, Rutabaga, Spring Onion, Squash, Sweet Potatoes, Swiss Chard, Tomato, Peanuts, Black Sea Bass, Blue Crab (Hard), Clams, Croaker, Grouper, King Mackerel, Mountain Trout, Mullet, Oysters, Shrimp, Snapper, Spotted Sea Trout, Southern Flounder, Spanish Mackerel, Spot Striped Bass, Yellowfin Tuna
Last year at the Well Fed Community Garden
Bell Peppers in Summer Fields
Heirloom Tomatoes
OCTOBER: Apples, Figs, Grapes, Muscadines, Plums, Beets, Bok Choy, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Carrots, Celery, Cucumber, Collards, Garlic, Greenhouse Tomatoes, Hot Peppers, Kale, Leafy Greens, Mustard Greens, Pumpkins, Rutabaga, Spaghetti Squash, Spinach, Sweet Potatoes, Swiss Chard, Tomatoes, Turnips, Winter Squash, Zucchini, Peanuts, Black Sea Bass, Blue Crab (Hard), Clam, Croaker, Grouper, King Mackerel, Mountain Trout, Mullet, Oysters, Shrimp, Snapper, Southern Flounder, Spanish Mackerel, Spotted Sea Trout, Spot Striped Bass, Yellowfin Tuna
NOVEMBER: Apples, Beets, Bok Choy, Broccoli Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Collards, Cucumbers, Greenhouse Tomatoes, Kale, Leafy Greens, Mustard Greens, Pumpkins, Rutabaga, Spaghetti Squash, Spinach, Sweet Potatoes, Swiss Chard, Turnips, Winter Squash, Zucchini, Pecans, Peanuts, Black Sea Bass, Blue Crab (Hard), Clam, Croaker, Grouper, King Mackerel, Mountain Trout, Mullet, Oysters, Shrimp, Southern Flounder, Snapper, Spanish Mackerel, Spotted Sea Trout, Spot Striped Bass, Yellowfin Tuna
DECEMBER: Apples, Beets, Bok Choy, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Collards, Greenhouse Tomatoes, Kale, Leafy Greens, Mustard Greens, Pumpkins, Rutabaga, Spinach, Swiss Chard, Turnips, Spaghetti Squash, Winter Squash, Zucchini, Peanuts, Pecans, Black Sea Bass, Bluefin, Tuna, Bluefish, Clam, Croaker, Flounder, Grey Sea Trout (Weakfish), King Mackerel, Mountain Trout, Oysters, Spotted Sea Trout, Striped Bass
Last year at the Well Fed Community Garden
Purple Cauliflower
Shiitake Mushrooms
1. How to be creative while working within a budget
l Vegetarian and Vegan menus use much more
affordable ingredients.
“My Plate”
recommends
a diet of 50 percent
vegetables and fruits
1. How to be creative while working within a budget
l Select menu items that use local produce, saving on
the costs of transportation
l Urban Agriculture and Locally sourced produce is
affordable and puts $ into our local economy.
l … if we have time, we'll describe our Urban Agriculture Project – The Well
Fed Community Garden – and the benefits of Urban Agriculture
2. New ways to present & serve food
Variety of Service Styles
l Buffet
l Family Style
l Plated
l Stations
l Passed
Buffet
Buffet
Family Style
Family Style
Family Style
Plated
Plated
Plated
Plated
Stations
Pasta Stations
Anti Pasto Stations
Mac & Cheese Stations
Dessert Stations
'Smors' Dessert Stations
2. New ways to present & serve food
Different Shapes of Dishes, Glassware and Cups
In Flute Glasses
Mini Burgers on Buns
Ahi Tuna on Crostini
Spinach Cheese filling in Mushroom Caps
On Small Tiles and Shooter Glasses
Mini Black Tortillas with Shrimp filling on LimesMini Black Tortillas with Shrimp filling on LimesMini Black Tortillas with Shrimp filling on Limes
Served with Tequilla Margaritas
Passed Appetizers & Plated
2. New ways to present & serve food
Ethnic Specialties: for example
Mexican - Korean
Cuban Asian
Vietnamese mini sandwiches
Menu items presented in different shapesl On Skewers
l Mini Crab Cakes – as small bites
Breakfast menu suggestions - Fruitl Served sliced or in a bowl
l Marinated fruit salads in chili lime syrup, rosemary lemon or lavender
honey
l Grilled peaches with honey goats cheese seasonal
l Fruit with Greek Yogurt Bar (or vegan yogurts) with toppings on the side:
fresh pomegranate seeds, seasonal fruit, walnuts, whole flaxseeds, honey
and/or maple syrup
l Granola Station (made in house to be gluten free) with toppings on the side:
Greek Yogurt (or vegan yogurts), dried fruit, bananas and/or nuts.
Breakfast menu suggestions - Eggsl Scrambled Egg bar with toppings on the side: green onions, turkey bacon,
cheeses to include hard & soft cheeses, goat & sheep cheese
l Quiches – Asparagus, Caramelized Onions, Western, Lorraine...
l Frittatas – Vegetable Ratatouille, Florentine, Garden
l Omelet Stations are popular
l Eggs Maryland – Poached eggs and hollandaise over crab cakes
sprinkled with old bay seasoning
l Eggs Norwegian – Poached eggs on smoked salmon with lemon
Hollandaise on a split English muffin
Breakfast menu suggestions - Eggsl Eggs Portuguese – Poached eggs and Hollandaise over a mixture of
sauteed vegetables with Worchester sauce
l Eggs Waldorf Style – Poached eggs and mushroom caps in a creamy
mushroom sauce over toast
l Eggs Florentine – Poached eggs and Hollandaise or Bechamel sauce
over spinach or creamed spinach in a pastry shell
l Country Eggs Benedict – Sunny side up fried eggs with turkey sausage
and gravy on a split biscuit
Breakfast menu suggestions - Assorted itemsl Oatmeal Bar – served hot with dried fruit, fresh fruit, nuts, granola and
milk (dairy and vegan)
l Biscuit Bar – Fresh cheddar biscuits served with jams
Lunch Menu Suggestions: Sandwich Ideasl Variety of presentations:
l Different Breads: Whole Wheat, Focaccia, Ciabatta, Sour Dough,
Baguette, Brioche
l Wraps with herbed flour or corn (GF) tortillas
l Pita Pockets
l Paninis, Grilled Sandwiches
l Selection of cocktail mini sandwiches
Gluten Free Diets:
l Celiac Disease is an autoimmune disease that affects the small intestine where the body cannot process gluten and instead provokes an immune response.
l Celiac Disease affects approximately 1 out of every 100 people
l According to a Gallup pol, 21% of Americans actively try to avoid gluten containing foods
Foods to Avoid
l Wheatl Ryel Barleyl Oats – check labelingl Bouillonl Rouxl Taboulil Couscous
Foods to Incorporate
l Rice – especially Black Ricel Cornl Buckwheatl Milletl Quinoal Teff – Ethiopian grainl Sorghuml Gluten Free Oatsl Amaranth
Vegetarian & Vegan Diets:
l Vegetarians are folks who don't eat meat, fish or poultry
l Vegans are vegetarians who also don't eat dairy, eggs, honey or anything else from a life form
l Approximately 4% of Americans are vegetarian and 1% are vegans
l However, approximately 47% of Americans eat at least one vegetarian meal per week.
Foods to Avoid
l Beef, Chicken & Porkl Seafood & Fishl Barleyl Dairy – Veganl Eggs – Veganl Honey – Veganl Some Sugars – Veganl Worcestershire Saucel - contain anchoviesl Caesar Dressingl - contain anchovies
Foods to Incorporate
l Beans & Legumes – Veganl Edamame – Veganl Nuts & seeds – walnuts, peanuts,
almonds, pistachios, pumpkin seeds, sunflower seeds, pine nuts and cashews – Vegan
l Dairy products - cheese, milk, yogurt & cottage cheese
l Eggsl All vegetables – peas, navy
beans, spinach, broccoli, brussel sprouts, lima beans, asparagus….
Dairy Free Diets:
Those who follow a dairy free diet do so due to the fact that they
have an adverse reaction to the milk sugar – lactose – because they
no longer produce the lactases enzyme to break down the lactose
Research studies determine that the current rate of lactose
intolerance in the U.S. is approximately 20% of the population.
Foods to Avoid
l Cow's Milkl Sheep's Milkl Goats Millkl Cheesesl Caseinl Wheyl Ice Creaml Yogurtl Whipping Creaml Butter
Foods to Incorporate
l Soy Milkl Almond Milkl Rice Milkl Olive Oill Coconut Butter & Cooking Oill Apple Puree – instead of butterl Soy, Coconut or Rice Yogurtl Soy, Coconut or Rice Ice Creaml Sorbetl Almond Cheeze Spread (Sama)
Tree Nut Free Diets:
People suffering from tree nut allergies tend to have sever reactions,
such as anaphylaxis. Walnuts and cashews seem to illicit the
strongest and most severe reactions.
Research studies determine that 1 % of children and adults are
allergic to tree nuts.
Avoid all Nuts
Kosher Dietary Laws:
l Kosher food is requested by religiously observant Jews
l Strictly kosher meals needs to be prepared in kitchens that are
ritually kosher – keeping a separate set of pots, pans, dishes and
cutlery for dairy and meat meals. In this area, only synagogues
have ritually kosher kitchens
l Many observant Jews will eat 'kosher style' meals, which are often
meals that have no meat or dairy in them, and are not hot. For
example salads with tuna, egg salad sandwich. Hechsher
Kosher & Halal Meat
l To be ritually accepted:
l The animals must be in excellent health
l The animals are slaughtered humanely, with a knife
l The blood is drained out
l It is best not to serve meat to ritually observant Jews & Muslims
l Select a vegetarian or vegan menu
Irregardless Cafe & Catering
Well Fed Community Garden
The Glenwood Club
Early Days at the Cafe
Chef Arthur at the NC Gallery of Art
Cookbook published in 1980’s
Cafe before the Fire
Cafe after the fire
Awards and Recognitions
Green 'For Profit' Business 2009, Triangle Business Journal
2010 Business Support of the Arts
Market Transformation Award
Institute of Sustainable Development, 2012 Green Plus Small
Business of the Year Award
Thermal Solar Panels preheat Water for Cafe
Cafe
with
Jazz Club Stage
On February 4, 2015, Arthur and the
Irregardless Cafe celebrated 40 years of
serving Triangle residents.
Former City of Raleigh Mayor Charles Meeker presented Arthur with the “Order of the Long
Leaf Pine.”
Well Fed Community
Garden
Designed by NC State
Prof Will Hooker& Laura Willer
Hosting Workshops
Workshops from the past yearl Ferments of Life: A Tasty Conversation about Fermentationl The World of Tomatoes according to NC Tomato man Craig LeHouillerl Weedy Wonders: Plant Walk & Medicine Makingl Cheese Making * Herbal Body Care l Vermicomposting * Plan your Spring Gardenl Kid's Nutrition Workshop
Everyone is Welcome at the Well Fed Community Garden
Volunteer Thursdays!9:30 am -12:30 pm every ThursdayGet your hands dirty and come learn about organic farming!Email us at [email protected] to let us know you are joining us!
Second Saturday’s Open House For up to date details check out Second Saturday Raleigh’s Food Corridor website
Third Saturday Volunteer Garden Workday & Community Potluck9:30 am-12:30pm workday followed by potluck!Bring Gloves to Work and Food to Share!
Fourth Saturday – Garden WorkshopsThe garden holds various workshops on the Fourth Saturday of each month.
Why source locally grown food for our daily nourishment:
● The present average distance our food travels from “field to plate” is 1,300 miles
Benefits:
● Locally grown food is full of flavor. When grown locally, the crops are
picked at their peak of ripeness versus being harvested early in order to be shipped
and distributed to your local retail store. At local markets, produce is been picked
within 24 hours of your purchase.
Changing people's eating habits. When folks cultivate vegetables and fruits, and witness the
growing cycle, they will eat and enjoy many more portions of
vegetables and fruits each day – which we now know is a vital
component of a healthy diet.
Local food has more nutrients. Local food has a shorter time between harvest and your table,
and it is less likely that the nutrient value has decreased.
Food imported from far-away states and countries is often
older, has traveled and sits in distribution centers before it gets
to your store.
Gardening encourages physical exercise
by tending crops.
Which is another important component of a healthy life-style
Local food supports the local economy. The
money that is spent with local farmers and growers all stays close
to home and is reinvested with businesses and services in your
community.
Local food benefits the environment.
By purchasing locally grown foods you help maintain
farmland and green and open space in your community.
Over the past 50 years, close to a million acres of local
farmland have been buried under cement and asphalt.
Local Foods Save Energy and Reduces our foods’ “ Carbon Footprint”
Transporting food long distances uses tremendous energy: it
takes 435 fossil-fuel calories to fly a 5 calorie strawberry from
California to New York.”
Local foods promote a safer food supply. The more steps there are between you and your food’s source
the more chances there are for contamination. Food grown in
distant locations has the potential for food safety issues at
harvesting, washing, shipping and distribution.
Local growers can tell you how the food
was grown.You can ask what practices they use to raise and harvest the crops. When you know where your food comes from and who grew it, you know a lot more about that food.
Biodiversity Local farmers grow thousands of varieties of fruits and vegetables. In contrast, industrial agribusiness cultivates high-yield hybrids bred for fast maturation and thick skins to withstand mechanical harvest and transport. The UN Food and Agriculture Organization estimates that more than 75% of agricultural genetic diversity was lost in the 20th century. Small, biodiverse farms preserve our food heritage.
Eating local food is eating seasonally.
Even though we wish strawberries were grown year round in North
Carolina, the best time to eat them is when they can be purchased directly
from a local grower. They are full of flavor and taste better than the ones
available in the winter that have traveled thousands of miles and picked
before they were ripe.
Thank you
Questions and Answers
