convene ulinary looboo fall / winter 2017 · pdf fileconvene ulinary looboo fall / winter...

1

CONVENE CULINARY LOOKBOOK FALL / WINTER 2017-2018

Culinary LookbookFALL / WINTER 2017-2018

2


Hola Friends,

As the company’s Executive Chef overseeing our Fall/Winter menu, I’m excited to share that we are continuing to take a scientific approach to serving groups, not only in business settings but also now in more corporate-meets-social settings such as galas, corporate receptions, and benefit dinners.

Our farm-to-table approach evolves to bring this season’s best ingredients from the most respected regional suppliers and their local partners. We’re bringing in the freshest produce from Baldor and our partner farms in the Northern Hudson valley. Our quality meats are sourced from Master Purveyors, and our cheese is from Murray’s and other creameries in the Finger Lakes region. What we’re most excited about is the amazing selection of root vegetables from this season’s harvest — potatoes, squash, parsnips, carrots and beets.

Our research has proven that most participants at corporate-meets-social events prefer menu simplicity over being intimidated by the ‘unpronounceable.’ We aim to provide a menu that reflects what people feel comfortable eating, and further enhance that through freshness and a hint of surprise and delight.

Our love and passion for this menu stems from the belief that food has the power to bring people together. I hope that your future event with us allows for a culinary experience that your attendees will praise you for. As always, we are happy to assist you in customizing your experience to ensure that you have the perfect program while you’re here!

Saludos, German Villatoro

Presenting Our Fall/Winter MenuA Note from Executive Chef German Villatoro

3


Fall/Winter2017-2018 Spotlight

A S A M P L E O F O U R B E ST S W E E T A N D S AVO RY D I S H E S ,

A N D E V E RY T H I N G I N - B E T W E E N

Hudson Valley Turkey

4


FEATURED FALL/WINTER MENU ITEM: ROOT VEGETALBES

Root vegetables, including potatoes, carrots, squash, parsnips, and beets, have become a true staple in our Fall/Winter menu selections. And for a good reason: They are extremely high in vitamins and minerals that they absorb from the ground, making them full of nutrients and an excellent source of fiber. The versatility and strong, pronounced flavors in root vegetables have made them a favorite among chefs, who often cite them as a spectacular enhancement for seasonal salads and side dishes.

Through our partnership with Baldor, the root vegetables used in our dishes are sustainably sourced from local farms in the regions that we operate, and they drive our “Perfect Plates” with natural sweetness, especially when paired with freshly-prepared protein. One of our favorite dishes this season is the flavor-packed Roasted Spiced Squash Salad.

Roasted Spiced Squash Salad

5


Pear & Fennel Soup Tofu Bahn Mi

Lunch Buffet @Convene at 237 Park Ave

6


Kale and Chicory Caesar SaladFrisee, romaine, parmesan tuile, peppadew peppers, foccacia croutons, pecorino vinaigrette

7


Blood Orange Glazed Duck BreastGreen tea soba noodles, Tokyo scallions, heirloom carrots, lotus root, watercress, toasted garlic

8


Berbere Spiced Leg of LambCarrot couscous, mint chutney

9


Nourish has become one of Convene’s most important and beloved design concepts within all of our venues. Providing unlimited snacks and drinks that are easily accessible, Nourish helps fuel participants through the day.

The ease of use gives attendees the same feeling of comfort they have when opening a best friend’s refrigerator: always available and accessible, and filled with a variety of unique options.

Each Nourish station is fully stocked with sweet and savory snacks, plenty of caffeine, and other hot and cold beverages. We are constantly curating and sourcing different products from local partners to always keep our Nourish offerings fresh and current.

Nourishing the Body and the Mind

Our Nourish — Convene at 117 West 46th Street.

10


Mezze TableHummus, tzatziki, marinated artichokes, fire roasted red peppers, baba ganoush, spiced olives, assorted crackers

11


Passed Hors d’OeuvresVariety

Potato Cakes with Apple + Bacon Pork Belly Steam Bun

Roasted Tomato Soup with Grilled Cheese Bites

12


Sea-Salt Roasted Beet PitaVegetable spread, spiced paneer

13


Continental BreakfastGreek yogurt, crunch quinoa granola, fresh selection of baked pastries, hardboiled eggs

14


Hibiscus & Pomegranate MargaritaYuzu-salted rim

Coconut HorchataAlmond & coconut milk, traditional spices, hibiscus

TOP BOTTOM

15


Mexican ChurrosAssorted dipping sauces

TOP

TiramisuForFive Espresso, Kahlua Syrup

BOTTOM

convene ulinary looboo fall / winter 2017 · pdf fileconvene ulinary looboo fall / winter...

Documents