f.l.o.s.s fresh local organic seasonal sustainable
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F.L.O.S.S Fresh Local Organic Seasonal Sustainable. Three Perspectives. Chef. Planner. Service Manager. Three Perspectives. Meeting Planner Events Manager Chef/Operations Team Recommendation: Connect the Chef Directly with the Planner. Needs, Expectations Price Location. - PowerPoint PPT PresentationTRANSCRIPT
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F.L.O.S.SFresh Local Organic Seasonal Sustainable
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Three Perspectives
ChefPlanner Service Manager
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Three Perspectives Meeting Planner
Events Manager
Chef/Operations Team
Recommendation: Connect the Chef Directly with the Planner
o Needs, Expectationso Priceo Location
o Gathering Informationo Communicating Expectations
o Menu Developmento Sourcingo Pricingo Delivering within Corporate Guidelines
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Supply and Demand
o Meeting Plannerso Convention Venues Support the
Demando Supply Chain/Reaction
to Demando Large Distribution Houses
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Availability of Products
o Local Distribution Houses/Specialtyo Farmers Marketso Regional Associations
• Chef’s Collaborative• Food-hub.org• Farm to Fork
mentality
Where to Source
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Sustainable Menus
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Partnershipso Seasonalo Purchasing in Large Volume/Price negotiationo Packaging
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Building Menus
o Build Around Availability• Paint with what’s at your fingertips
o Build Menu Around Client’s Requests• Attempt to source products
Creating Diversity
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Take Aways
o Cost vs. Revenue
o Nature in Season/Market Support
o Alternative Ways to Reduce Expense
• Composting
• Buffet vs. Plated
• Intricacy of Menu/Amount of Food Offerings
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Meeting Planner Checklist
o Compostingo Water Stationso No Pre-setso Linenso Products in Bulko Fair Trade Products - Organized social movement social movement and
market-based approach that aims to help producers in make better trading conditions and promote sustainability.
Examples: ■ Coffee ■ Chocolate
o Served Desserto Farm to Table Philosophy Showcasing flavors in our backyard, producing local and
delivering to local consumers
o Highlighting Locations, Farmers, Recipes Menu Introductions by Chefs
o Centerpieces ■ Re-usable w Plantable ■ Take with customer
o Excess Food Donations ■ Shelters ■ Municipality allow it? ■ Good Samaritan Law
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Thank YouChef Steven Ward
DoubleTree by Hilton Portland1000 NE Multnomah St.
Portland, OR 97232p: 503.331.4991
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Kevin TerrellSous Chef
Delmonico SteakhouseVenetian Resort Hotel and Casino
3355 Las Vegas Blvd. SouthLas Vegas, NV 89109
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Las Vegas Local Sourcing
Blue Oasis Shrimp Farm
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Hydro GreensChives, Arugula and
BasilParump, NV
Hy-desert Produce Cucumbers and
Tomatoes Parump, NV
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California Olive Ranch
Extra Virgin Olive Oil
Sacramento Valley, CA
Prime GrowersVarious Herbs
Sandy Valley, NV
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Shrimp CevicheLocal Las Vegas Style
2 Cucumbers6 Vine ripened tomatoes1 lb Whole fresh shrimp1 tbl Prepared horseradish¼ Avocado1 oz Arugula2 Lemons (juiced)2 Limes (juiced)
3 Tablespoon salt
2 tsp Fresh black pepper1 tbl Extra virgin olive oil.1 oz Chives1 Radish (sliced)
INGREDENTS
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Instructions
Peel and devein shrimp, leaving only the tail and head if wanted.
Blend together 1 cucumber, horseradish, and citrus juice and set aside.
Blend together 5 tomatoes and 2 tablespoons salt and strain through cheesecloth and set aside.
Combine all but 2 oz tomato water and cucumber citrus mixture. Pour over cleaned raw shrimp and marinate for 24 hours.
Dice remaining cucumber and slice tomato and set aside.
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To Plate
Place 3 slices of tomato in bottom of serving bowl and season.
Mash and season avocado and form on top of sliced tomatoes.
Build a salad using arugula, diced cucumbers, radish extra virgin olive oil and 1 oz marinating liquid.
Place 3-4 shrimp on top of avocado and garnish with salad. Pour 2 oz tomato liquid around bowl and finish with chives.
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Recipes Shrimp Ceviche and Barbequed Shrimp from Chef Kevin Terrell
www.gmicglobal.org/lasvegaslocalfood