Mike Jackson, Executive Chef at Deloitte University (deloitte.com
), has created a menu of themed meeting breaks that stimulate all five senses. The energetic iced tea-themed break incorporates cheery orange linens and vases filled with oranges and tangerines for décor, rosemary sprigs for scent, and rhumba music. The menu includes:
• A station of iced teas, including citrus green tea, hibiscus tea and goji berry black tea;
• Open-faced tea sandwiches, including tomato and fresh mozzarella on olive bread, and low-fat, house-made pimento cheese on sourdough bread;
• Fresh oranges and tangerines;
• Semolina and apricot tea cookies.