October 01, 2001
Meetings & Conventions: Short Cuts October 2001

Current Issue
October 2001
Short Cuts:
On the SpotWhat menu items have you found to be sure crowd-pleasers at banquets and receptions?

"As my company manufactures biochemical supplies, I organize many events that are attended by scientists and research professionals. They always appreciate fresh fish and fruit. Such food probably helped our founder, too. He invented the PH acidity test, and he's still alive at 103."
Carmen Arias
Event Planner
Beckman Coulter Inc.
Brea, Calif.

"I have found that chicken proves the most popular dish among attendees. Often, people say they do not like or cannot eat fish, so chicken is a better bet to serve."
Irene Condon
Convention Manager
National Food Distributors Association
Chicago, Ill.
"Tenderloin always is a hit, mainly because it goes with so many red wines, while at wine tastings, cheese is the thing. The nearby Finger Lakes region of New York produces excellent white wines and a few red ones, so we're never at a loss there."
Angel Nardone
Executive Director
American Wine Society
Rochester, N.Y. Back to Current Issue index | Back to Short Cuts index
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