Asilomar Executive Chef Shares 4 Fresh F&B Ideas

By Kelsey Ogletree, March 22, 2017

Asilomar Conference Grounds Greg Lepesh executive chef F&B events meetingsGreg Lepesh, new executive chef at Asilomar Conference Grounds in Pacific Grove, California, shares intel on serving what people want to eat—a topic he doesn’t take lightly.

1. Sustainability and knowledge are key elements to how people think about food. At Asilomar we are very focused on sustainability. We are a member of the Monterey Bay Aquarium Seafood Watch program and also utilize local vendors and farmers whenever possible.

2. We are seeing more and more interest in international cuisine with crossovers to street food, plus the introduction of spices and flavors that wake up the senses. Guests want diverse flavors. They are less focused on protein and more focused on plant-based diets.

3. People want a sense of place at events. Generally we see planners enjoy [bringing the outdoors in,] using nature as the backdrop to social gatherings and strolling receptions.

4. It is increasingly important for meeting planners to use local products to create authenticity. For example, we work with Monterey, California-based Sparky’s Root Beer to create a root beer float break for meetings.

For its 20th anniversary, the Thistle Farms community is changing things up with new products and a property facelift.

A massive mixed-use development and new tourist attractions are coming to the Washington D.C. waterfront, making the district a new destination for events.

Veteran Winter Jam planner Shannon Habas shares the heart and history behind the national Christian music tour, which just completed its 2017 events.

Kevin Molyneaux has several degrees under his belt, has worked as an addiction counselor and is now attending seminary. The kicker? He has cerebral palsy.

Warning: time spent at one of these three organizations in the western United States may result in an unforgettable outdoor adventure.

Latest