Top Chefs Show Off for Events

/Top Chefs Show Off for Events

Top Chefs Show Off for Events

The Rubber Chicken menu is gone. Today’s generation of catering professionals and hotel executive chefs make menu preparation a true joy and inspiration. In honor of our amazing partners in the kitchen, their dedication to their craft and to giving us the greatest culinary experience possible by eloquently responding to our requests, we’ve created a list of menu inspirations for our conferences. We hope they inspire you as well.

Choose Your Own Culinary Adventure

This buffet-style lunch was organized not as a buffet line rather, as stations that participants could visit to pick and choose ingredients to their preference. This menu met many sustainability goals with vegetables sourced within 100 miles of the hotel and organic proteins.

Conference: BSR Conference 2015

Date: November 3-5

Location: Hyatt Regency San Francisco, CA

Executive Chef: Victor Litkewycz

Function: Lunch


Build Your Own Rice, Noodle, or Salad Bowl

Choose your base: Steamed Brown Jasmine Rice, Quinoa, Chow Mein Egg Noodles, Asian Greens

Choose your protein: Gong Bao Chicken, Sichuan Ground Pork, Braised Tofu, and Bok Choi with Black Bean Sauce

Customize your flavors: Bean Sprout Salad, Pickled Cucumber, Chinese Broccoli with Oyster Sauce, Stir Fried Snow Peas with Ginger, Wok’d Chinese Cabbage, Steamed Edamame, Fried Cage Free Egg, Crispy Shallots, Dry Fried Long Beans, Chili Paste, or Ginger Soy Sauce

Choose a dessert: Egg Custard Tarts or Sesame Balls

Healthy and Delicious


This healthy and budget-minded group was able to offer a substantial and sustainable break menu by focusing on flavors and low cost ingredients to make a big hit!

Conference: SPLC Summit 2017

Date: May 8-10

Location: Sheraton Denver Downtown

Executive Chef: Scott Skomal

Function: Afternoon Networking Break


  • Fresh vegetables, hummus, spicy chickpeas, house roasted kale chips
  • Whole organic non tropical fruit
  • Infused water- 3 types- blackberry pomegranate, honeydew coconut, and watermelon chili
  • Organic shade grown fair trade coffee

Perfect for the Season

Root Veggies

Nothing warms a soul better against a chilly London day than hearty seasonal vegetables. This lunch manages to include an astounding 10 different winter vegetables in an orchestra of flavors and supporting ingredients.

Conference: Company Kick Off, London 2016

Date: January 12

Location: The Brewery, London, UK

Executive Chef: Tom Gore

Function: Buffet Lunch



  • Beef stew with winter vegetables
  • Goulash chicken, squash, onions, pearl barley, and dumplings
  • Winter root vegetable hot pot with mustard dumplings
  • Creamy mash potato
  • Winter greens

Main Courses

  • Honey glazed ham, cloves, and English mustard
  • Herb pesto turkey crowns with cranberry sauce
  • Beetroot and orange salad, dried black olives, and cured beef trimmings
  • Roasted sweet potato and parsnip salad, salsa Verde and charred red onions
  • Hot smoked salmon potato salad, poached eggs, chives, and mint
  • Courgette salad, flaked pecorino, red basil and BBQ Portobello mushroom
  • Orzo pasta, roasted chili peppers, seeds, herbs, and roasted fennel


  • Bread pudding
  • Winter Pimms fool
  • Tea, coffee and fruit cordial

Reception Inspirations


These Salt Lake City event menus are loaded with local vendor references culminating in surprising array of flavors. The menus showcase a commitment to sourcing local foods in a sustainable yet cost-effective manner.

Conference:  ACM/IEEE SC Conference 2016

Date: November 2016

Caterer: Lux Catering and Events

Executive Chef:  Don Sanchez
Function:  Technical Program Reception and Exhibitor Party


Passed Appetizers

  • Vegan stuffed mushrooms: local Mountain View cremini mushrooms with house seasoning, garnished with Strong Vertical Gardens microgreens tossed in champagne vinaigrette
  • Vegetarian Herbed Cheese Stuffed Mushrooms: local Mountain View cremini mushrooms with fresh herbs and Beehive rosemary cheese
  • Candied Apple Pork Belly: Tooele Valley pork belly drizzled with an apple onion cream sauce and salted caramel in a tasting bowl
  • Utah Trout Canapé: Bite sized local Steelhead trout served on a bagel crostini smeared with a High West Campfire Rye spread. Garnished with Park City’s Strong Vertical Gardens microgreens.
  • Petite Steak Frites- Snake River Farms beef on a potato plank, served with béarnaise sauce, garnished with Strong Vertical Gardens pea tendrils”


Utah Cheese and Meat Small Pairings

  • Deer Valley triple truffle with Slide Ridge honeycomb and sliced house-made baguette, Creminelli Casalingo salami with Heber Valley cascade raw milk cheese, Deer Valley meadowlark cheese with white chocolate pecan bread

Note: Chef brought in the cheese maker as well as the local honey provider to talk with attendees and explain the products which was very exciting for attendees.

Pho and Ramen Bar

  • Fresh broth made with Snake River Farms beef, and Tooele Valley pork with either ramen or pho noodles
  • Ramen is topped with local meat, egg, and green onion
  • Pho is topped with local meat, bean sprouts, cilantro, and Thai basil. Limes and Sriracha on the side

Southwest Station 

  • Navajo Taco: regionally sourced ground bison topped with Nopales cactus and Pico de Gallo featuring locally grown tomatoes and peppers on house-made Navajo fry bread
  • Vegan Navajo Taco: with black beans, Nopales cactus and Pico de Gallo featuring locally grown tomatoes and peppers on house made Navajo fry bread

Asian Fusion Station 

  • Lettuce Wraps: delicately seasoned Redbird chicken, water chestnuts, and Mountain View mushrooms fill crisp lettuce cups and are topped by crunchy noodles and guests choice of sauces that range from mild to spicy
  • Vegetarian | Vegan Lettuce Wraps: delicately seasoned tofu, water chestnuts, and Mountain View mushrooms fill crisp lettuce cups and are topped by crunchy noodles and guests choice of sauces that range from mild to spicy
  • Pork Pot stickers: made with Tooele valley pork
  • Snow Pea Sprouts with Shrimp Dumplings: Snow Pea Sprouts with Shrimp Dumplings
  • Chestnut Shiitake Bao Bun: filled with chickpeas

Flat Bread

  • Butternut Squash Grilled Flatbread: roasted butternut squash with sage, pomegranate seeds, sliced almonds, microgreens and garlic goat chevre spread
  • Gluten Free Butternut Squash Grilled Flatbread: roasted butternut squash with sage, pomegranate seeds, sliced almonds, microgreens and garlic goat chevre spread
  • BBQ Chicken Grilled Flatbread: with housemade bbq sauce, local Redbird Farms chicken breast, red onions, and fresh cilantro, and housemade Mexican blend of local cheeses
  • Gluten Free BBQ Chicken Grilled Flatbread: with housemade bbq sauce, local Redbird Farms chicken breast, red onions, and fresh cilantro, and housemade Mexican blend of local cheeses
  • Gluten Free Vegan Spiced Chickpea Cucumber Flatbread: with roasted chickpeas, grape tomatoes, Persian cucumber, cilantro, onion, and a cashew cheese spread

Note: Flat Bread was cooked in open wood-fire ovens in the alley behind the venue


  • Cheeseburger Sliders: Snake River Farms burger with fresh lettuce, tomatoes and topped with Heber Valley cheddar
  • Saitan Sliders: with vegan mayonnaise, ketchup, fresh lettuce, tomatoes, and pickles
  • Pulled Pork Sliders: featuring Tooele Valley pork with housemade bbq sauce and local purple cabbage slaw
  • Caprese Sliders: housemade fresh mozzarella with fresh tomatoes, basil, and topped with balsamic aioli
  • Vegan BBQ sliders: with soy curls, housemade bbq sauce, and local purple cabbage slaw
  • Fries and Tots: served with Utah fry sauce

Beer and Nibbles Pairing Station 

  • Beer Braised Brisket: with Smoky Salsa Roja, paired with EPIC Double Skull Dopplebock
  • Local Brat with Sauerkraut: and whole grain mustard, paired with Uinta’s Kings Peak Porter
  • Deconstructed Thanksgiving: mashed potatoes, local Utah turkey, and house made stuffing and gravy paired with Wasatch Brewery Pumpkin Ale

More Top Chef Innovation

As if the above menus were not enough, below is a list of dishes that deserve recognition for their innovation and creativity.

Toast Bar Breakfast

Location: Grand Hyatt New York, NY

  • Chilled Juices- apple cider and cranberry
  • Tomcat Bakery Banana and Zucchini Breads
  • TOAST BAR: All toppings to be displayed with the appropriate bread.
    • TOAST #1: 7 Grain Toast with Catsmo Farms Smoked Salmon, Mascarpone Cheese, and cucumber ribbons
    • TOAST #2: New York City Sourdough with Chopped Eggs, White Bean Puree, and Avocado
    • TOAST #3:  Raisin Walnut Bread with Whipped Ricotta, Pomegranate Seeds
  • Breakfast Grain Salad: Quinoa with Dried Cranberries, Candied Pecans, Granny Smith Apples, Mint, Dressed with an Orange Cider Vinaigrette
  • Ronnybrook Vanilla Yogurt Parfait with house made granola
  • Whole Fruits – pears, grapes, apples
  • Organic Coffee, Decaf, and Teas

Greek Lunch Served Family Style

Location: Hyatt Regency San Francisco, CA

Meze Family Style Lunch with Pre-Set Dishes

  • Chicken Kabobs, Vegetable Kabobs,
  • Grape Leaves, Pita Wedges,  Hummus AND Tzatziki,
  • Farro Salad with Parsnip, Pears, Citrus Vinaigrette
  • Dessert: Baklava

Simple Inspiration

Location: Anywhere!

  • Apple Slices and Almond Butter
  • Celery Slices and Peanut Butter
  • Fresh Popcorn

All Vegetarian Gala Dinner

Location: Westin Seattle, WA

  • Washington vegetable strudel with truffle potato and walnut gremolata crusted croquette
  • Caviar lentil with piquilla pepper salad
  • Lemon grilled asparagus over sautéed chard and blistered cherry tomatoes, roasted yellow pepper pesto cream

Innovation with Impact

Location: Moscone Center, San Francisco, CA

Oracle Open World and catering partner Savor team up to use surplus, seasonal produce that is available the week of the event from their produce vendor’s “Imperfectly Delicious” sales. Imperfect produce is very fresh, safe and perfectly good, but not pretty enough for grocery/market sales. Examples include:

  • Mashed potatoes and potato salads opted to use whatever potato was on special that week, rather than specify a certain variety. One year fingerling potatoes might be used, instead of Yukon gold.
  • Rather than lettuce-based salads, kale or spinach might be optioned in instead if that was the imperfect special.
  • Imperfect squash would also be used to supplement roasted veg sides and salads.
  • Stir-fry veggies might change to adapt in specials, too.

We hope you enjoyed this culinary (and sustainable) journey provided by the collective creative minds at MeetGreen, our clients, and of course the catering professionals that inspired us at the brainstorming table. Their willingness to depart from the ordinary brought memorable culinary experience to thousands of conference attendees waiting to be fueled, body, mind and soul. Positive feedback was overwhelming. We challenge you to go forth and take these ideas to inspire your own!

By |2018-03-16T20:29:46+00:00March 14th, 2018|Blog, Food & Beverage|0 Comments

About the Author:

Leave A Comment