HotelsMag October 2014 | Page 42

F & B : Meetings and banquets

Eating local

— adventurously

At Fairmont Mayakoba in Riviera Maya , Mexico , meetings and banquets can include edible insects with beverages , such as different types of mezcal .
Keeping it local for meetings menus has a rather unique meaning for some hotels .
Fairmont Mayakoba in Riviera Maya , Mexico , offers a culinary experience inspired by an ancient Mexican tradition . Meeting planners can book an activity for their groups to learn how to prepare and pair edible insects with beverages , such as mezcal . The property ’ s chefs prepare a selection of edible insects at a live station , and the menu can include dried grasshoppers and maguey worms , among other delicacies . An edible insect taco station can also be added .
At Belmond Charleston Place in Charleston , South Carolina , the approach to local cuisine for meetings and banquets is more global — “ a whirlwind tour of nine different countries ” that are home to Belmond properties — with food paired with sommelier-selected varietals or tequilas . The challenge to guests ’ taste buds and stomach strength continues here , though , with fried rattlesnake salad and ostrich sliders from South Africa as well as local wild boar baby-back ribs .
This cake illustrates the trend toward wedding-related brunches .

Weddings gonE wild

Around the world , weddings are developing their own flavor . Often the groom plays a stronger part in the wedding planning , and reception parties go on long into the night , necessitating comfort food in the wee hours .
At the Fairmont Le Château Montebello in Quebec , Canada , there is demand for a “ poutine bar ” as a late-night snack . Poutine is a traditional Quebecois snack comprising French fries , cheese curds
and gravy . “ I am told by our brides and grooms the main reason they want to have a poutine bar — aside from the fact that it can soak up the alcohol — is they would like their guests to experience it ,” says Diane Matichak , the hotel ’ s wedding specialist . “ Quite a few of our brides and grooms have guests coming from across the world , so a poutine bar adds a Quebec flair to their wedding .”
“ Grooms are playing a much larger role in weddings now , so groom ’ s cakes and groom ’ s bars are becoming more and more prevalent ,” notes Daniel Erickson , director of banquets at Four Seasons Resort Scottsdale in Arizona . “ They are able
to infuse their personalities into their special day by choosing personalized bars featuring hand-crafted beers , single- malt scotches and favorite bourbons . The traditional rectangular groom ’ s cakes of layers of chocolate and buttercream have been replaced with football helmets , cars , golf courses and guitar cases .”
Continuing the theme of informality , post-wedding brunches , bridal-shower brunches or even brunch weddings are another emerging trend that might feature selections such as flavored milk shooters and mini glazed doughnuts or bruleed banana oatmeal bites .
40 HOTELS October2014 www . hotelsmag . com