Meetings & Conventions: Short Cuts October 2001
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.
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