Seeing culinary trends through the eyes of chefs and properties that serve the meetings and events industry is always helpful when considering what to cover in the magazines I edit—Mountain Meetings and Colorado Meetings + Events.
With visions of holiday cocktails dancing in attendees’ and planners’ heads this time of year, we asked a few of Denver’s many great restaurants about where trends are headed for 2017 and for glimpses of what they are shaking and stirring.
Trends & Drink Recipes
When traveling for work or leisure, the culinary scene is a big part of the experience for many. Benchmark Hospitality’s executive chefs and culinary experts at the company’s 40 hotels, resorts and restaurants, including Cheyenne Mountain Resort in Colorado Springs, identified dining trends for this year.
1. Small Plates – Served any time of day and through expo-style cooking, including show kitchens, action stations, EVO grilling and mobile kitchens, small plates get gobbled up.
What happens when you get 15 experts from around the state together at blanc in Denver and discuss the state of the meetings and events industry for an afternoon? Thoughtful conversation, idea sharing, camara- derie and some aha moments, along with a candid discussion about impacts of the legalization of marijuana in Colorado, were all highlights from Colorado Meetings + Events Editorial Advisory Board meeting this spring.
Year in Review
Florists are like chefs these days. While there haven’t been many reality TV shows that feature floral designers, they are no longer backstage folks that mysteriously make events look wonderful. Their artistry with nature’s gifts is beginning to be recognized; their expertise in fields like art, architecture, interior design and landscaping are being woven into creations that are gracing the tables, stages, entrances, fence posts, archways, and nooks and crannies at all types of gatherings.
Make an impression that counts with the latest popular food and beverage ideas.