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Hotel Banquet & Catering Trends
Special Edition: March 2009 Click here to subscribe» |
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Versatile Banquet Setups Ritz-Carlton Cleveland impresses wedding and event planners By John Paul Boukis “Everyone thinks of Ritz-Carlton for black-tie, ultra-elegant events. But elegance has different expressions,” says David Rabinsky, director of social catering for Ritz-Carlton Cleveland. “There can be an appropriate elegance and wow factor for a wide range of events.”  That’s how the idea came together to host a showcase for local wedding and event consultants. It turned into a progressive banquet with four escalating buffet and tabletop setups designed to spotlight the property’s versatility. “We limited it to 12 planners,” says Rabinsky. “While they had no idea what it would be exactly, they knew we’d be showcasing the Ritz.” The ballroom had been masked with black pipe and draped into four sections. “The group was invited into the first section, with the others not visible. At each section was a classroom table with linens and a complete meal—bread, soup, entrée, everything. Then we invited everyone to taste the first course," describes Rabinsky. "When they expected the entrée, we instead took them to the next room with a different setup. They read the menu in a frame at a side table and saw the second meal. They sat down and had the salad course. Then, we moved into the third room for the entrée. In the fourth room, they mingled over dessert and cappuccinos from the espresso station.”  The second setup was for the wedding or corporate dinner without a grand budget but still set to impress. “We used colorful linens, tropical flowers, and floor-length underlays with patterned overlays,” says Rabinsky. A chicken entrée with fontina cheese, spinach, asparagus, and sun-dried tomatoes was arranged in two towers with risotto and harvest vegetables. DISPLAYS Containers placed at different levels spotlighted colorful sweets. Floating sheets of glass acted as trays. “We never want it to look like a catered station,” says Rabinsky. “Whether simple or haute couture, we let the food be the centerpiece. Platters of clear glass stand on a succession of upside down Champagne flutes; another layer is supported on cordial glasses. Eyes go to the next level of food, only later wondering how it hovers there.  LINENS “There are unbelievable linen textures now. So it’s not only a choice of color but what expresses personal style," Rabinsky says. "We’ve done everything from taffeta to organza and crinkle. The texture is very important. It's on your lap, and your hands touch it all night. It’s a reflection of the style of the bride or hostess."
Popular Meeting Breaks Breaks at Hershey Lodge highlight hotel's assets By Ashley Brown Allen  When clients book meetings at Hershey Lodge in Hershey, Pennsylvania, they know exactly what they’re getting for breaks, outings, and teambuilding activities: fun and chocolate. The Lodge, Pennsylvania’s largest convention center, offers a host of break-out activities, any of which can be combined with sweet pick-me-ups from the Specialty Break menu. For instance, the Hershey Park Happy Break offers meeting attendees their own private area of Hershey’s amusement park. Unhindered by crowds or long lines, attendees play games, enjoy rides, and generally run amok before snacking on the Hundred Years of Happy break. “This is one of our most popular breaks and was created to celebrate Hershey Park’s centennial in 2007,” says Dave McCabe, assistant director of convention services. “The menu includes assorted gourmet brownies, a variety of Hershey chocolate bars, local potato chips, and traditional amusement park treats like roasted peanuts and kettle corn.” Other activities at the Lodge are less about treats and more about adventure, such as the Falconry Experience and Orienteering/Geocaching programs. The Falconry Experience involves an offsite excursion best suited for the conclusion of the day’s agenda. In an open field, a master falconer teaches attendees about the craft of hunting with trained birds of prey, including hawks, falcons, and eagles.  “It includes free-flight demonstrations, a simulated ground pursuit demonstrating the raptors’ hunting techniques, and photos with the birds,” adds McCabe. Afterward, attendees go indoors for the Pennsylvania Dutch break, featuring local fare such as soft pretzels with spicy mustard, whoopee pies, apple strudel with warm vanilla sauce, chilled birch beer, and hot Hershey’s cocoa. Perhaps the only break activity suited for chocolate-free snacks is the Orienteering/Geocaching option. This teambuilding program has attendees exploring the Lodge’s 55 acres on a treasure hunt, equipped with a global positioning system and a backpack filled with survival tools and instructions. Before embarking on their mission, attendees shore up their energy with the Health Club break, featuring snacks such as fresh fruit, vegetable crudités with herb dip, low-fat fruit yogurt, and assorted PowerBars. The last break option brings the fun right to the meeting room and involves a surprise visit from Hershey’s mascots. The Chocolate Bar, Reese’s Cup, Peppermint Patty, and Hershey’s Kiss greet attendees with bags of candy and lead them into a break-out room for the Kissing Tower break. “This break is named after a park ride with a huge Hershey’s Kiss at the top. It’s also our most frequently ordered break,” says McCabe. Naturally, the menu is loaded with chocolaty goodness. Fudge brownies, chocolate chip and macadamia nut cookies, chocolate-covered pretzels, chocolate éclairs and truffles, and Hershey’s chocolate milk and cocoa are available for munching and sipping while attendees rub elbows with the life-sized candy bars. “We recently did this break for an association group,” McCabe adds. “They got such a kick out of the characters, the break turned into a meet-and-greet photo session. I think they were more excited about the chocolate mascots than the edible chocolate.”
Banquet Station Innovation Organic cocktails debut at Mandarin Oriental Miami By Ashley Brown Allen At the Mandarin Oriental Miami, green-conscious companies book 8 to 10 organic banquets per year, a number that will continue to climb, says F&B Director Gustavo Gelover.  Pineapple Mojito “Some of our biggest clients request receptions that are as green as we can make them. We’ve been giving them organic food but realized we could go further.” So Gelover and Beverage Manager Frank Perez developed three banquet cocktails using USDA-certified organic liquors, juices, fruits, mixers, and even garnishes for the environmentally conscious cocktail party. For example, the Mandarin Oriental’s organic Pineapple Mojito is made by muddling fresh pineapple chunks and pineapple juice with mint leaves. “The Mojito,” says Gelover, “is an immensely popular cocktail, so it had to make the list.” The pineapple-mint mixture is shaken with Papagayo Organic Rum and simple syrup, then poured into a rocks glass and topped with seltzer water. Since all ingredients had to be certified organic, Gelover says he had some trouble with the traditional sugar cane garnish. “It was extremely hard to find USDA-certified organic sugar cane,” says Gelover, “so our pastry chef made caramel, or burnt sugar, sticks to garnish the cocktail. Since two sheet pans produce about 200 sticks, it’s not too time-consuming in terms of banquet prep.”  Spa Cocktail Another cocktail, the Sunny Isles, blends Papagayo Organic Rum with guava juice, lime juice, and a dash of agave syrup over ice. It’s topped with a tablespoon of coconut milk and garnished with a lemon wheel. Brightly hued, fruity, and light, Gelover says it’s the perfect welcome drink for a festive outdoor reception. Finally, the Spa cocktail, beckoning with its name alone, makes good on its healthy promises. “We blend 4 Copas Organic Tequila, cucumber and lime juices, and agave nectar, then garnish it with a sword of sliced cucumber and blueberries. The tequila is the world’s only certified organic, and you notice the difference the morning after drinking it.” Due to their simple preparation, these three became the first and only organic cocktails currently offered for banquets at the hotel, but, as demand increases, so will the menu. Gelover plans to market the drinks as passed welcome cocktails, while offering clients the option of adding an organic cocktail station to events. Featuring only organic liquors with an array of organic fruits and juices, these specialty bars—adorned with flowers, plants, and baskets of fresh fruits and vegetables—will be easily distinguishable from the traditional open bar. “This is just the beginning of where we can go with organic cocktails,” says Gelover. “The drinks may be a little more costly, but our clients seem willing to pay for products that are good for them and the environment. Some may say the organic craze is a trend, but we’re seeing it as a lifestyle change that’s here to stay.”
Party Themes Hotel del Coronado uses beach for stunning events By Ashley Brown Allen The Hotel del Coronado in Coronado, California, known simply as “the Del,” is a National Historic Landmark that has hosted unique events since opening in 1888, including the celebration honoring Charles Lindbergh’s transatlantic flight. With its own private beach, as well as a 2,000-square-foot event space known as the Windsor Lawn, this sprawling Victorian resort is an ever-popular choice for outdoor events. “We are the place to go for clients who want a scenic, special outdoor party,” says Barry Lloyd, director of catering and conference management. “We have elaborate sets, props, linens, menus, and a host of themes to choose from.”  Designed for a Coronado Beach Party, this centerpiece uses plates lined with sand and seashells, accented with bright Gerbera daisies. For the most popular of these, the Coronado Beach Party, hotel staff strategically place tiki torches for ambience, construct tiki huts for cocktail stations, and set up surfboard-shaped cocktail tables. Actual surfboards are lodged in the sand and up-lit after sunset, and banquet tables feature elaborate centerpieces of tropical floral arrangements or casual, creative arrangements for clients on a smaller budget. “We did a centerpiece recently for a client who wanted to spend more on the menu than the table décor,” explains Lloyd. “We dressed the tables in tropical-themed linens in natural tones and placed small lanterns on each one. We took circular glass plates, lined them with sand and seashells, and tucked in some fresh, colorful Gerbera daisies. The finishing touches were retro toy cars with surfboards atop each one, which we placed on the plates for a quirky twist.” Popular menus for the beach party include starter items like coastal slaw with horseradish, toasted caraway, and sherry vinaigrette, as well as olive oil-poached albacore with macaroni and cheese and parsley. Main course party pleasers are ale-marinated bratwurst and char-broiled kielbasa with sautéed peppers and onions, grilled split lobster tails with drawn garlic butter, pale ale steamed clams, and halved rotisserie chicken, all served with fire-roasted vegetables and corn on the cob. These beach barbecues are rounded off with sweet selections like chocolate soup with roasted bananas in porter beer, chilled bread pudding with vanilla bean anglaise, and, of course, s’mores. “We build a fire ring and set chairs all around it,” says Lloyd. “People can make their own s’mores while listening to an acoustic guitarist, reggae band, or even big name acts like the Beach Boys. Finally, the end of the night is marked by a fireworks display.” Located just minutes from the Mexican border, Hotel Del celebrates its neighbor by offering the "Fiesta Fantastica," a themed event rivaling the beach party in popularity. To set the stage, an 11-foot Spanish arch is constructed at the pathway entrance to the beach, and on the beach itself is a 12-foot tall, three-dimensional mission tower with bells and a 6-foot model of a casita (Spanish cottage). Brightly hued linens, colorful flowers, and paper lanterns decorate the tables, while authentic Mexican fare is served on the buffet.  Hotel del Coronado's private beach “To start the meal, guests enjoy dishes like black bean soup with cardamos walnuts and Ensalada Palmitos, a salad made with hearts of palm, escabeche [marinated, poached fish], piquin shrimp, arugula, iceberg lettuce, and a dressing made with epazote [mexican spice], honey, vinegar, and oil,” Lloyd explains. Main courses on the menu include tilapia, shrimp, scallops, clams, and squid in a spicy coconut tomato broth; traditional taco fixings with braised beef, chorizo twice-baked potatoes, and coconut tamarind rice; and grilled chicken with either a sauce of roasted tomatillo, onion, tomatoes, and garlic or a seven-chile mole sauce with hot and sour mango chutney. Desserts available for cooling down fiery taste buds include caramel flan, sopapillas filled with Kahlua cream, and cinnamon buñuelos (fried sweet buns) and churros. “For entertainment, we have paper flower artists and strolling mariachis. And a stage is set up for folklorico dancers dressed in traditional bright, billowing skirts and wide-brimmed hats. Because stomping is an impressive part of their performance, they need a more resounding platform than the sand,” Lloyd adds. Though the beach party and fiesta are the two most popular choices for outdoor events, Hotel Del has myriad others ranging from "Hollywood South" (think celebrity impersonators and gold lamé) to "It’s a Zoo in Here," a safari party featuring small animals from the San Diego Zoo. “We also do a lot of purely customized themes,” adds Lloyd. “And having this extensive menu of themed events lets clients know we have the experience and the means to create any type of event they dream up.”
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In this issue: Party Themes Hotel del Coronado uses beach for stunning events Banquet Station Innovation Organic cocktails debut at Mandarin Oriental Miami Popular Meeting Breaks Breaks at Hershey Lodge highlight hotel's assets Versatile Banquet Setups Ritz-Carlton Cleveland impresses wedding and event planners 
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Hotel Banquet & Catering Trends is edited by Michael Costa and published in affiliation with Hotel F&B Magazine
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