Hotels are making it easy for meeting planners to offer plant-based dishes. What used to be an occasional request is now 10 percent or more of all meals served.
Plant-based menus are here to stay, both for vegans and those just wanting to cut down on fat. Chef Vincent Cani of the Hilton Orlando reports a tripling of requests for alternate meals, lead by plant-based dishes: “Our overall percentage of alternate meals due to dietary restriction and/or allergens during event functions used to be somewhere around 3 to 5 percent of the total guarantee. Over the past 9 years, we have seen this number rise to somewhere around 10 to 15 percent.”
He sees plant-based eating as a permanent, societal change. “I believe that this is more than a trend, this is a lifestyle. People want to know where their food is coming from. Local footprints, as well are organics, have created an awareness of how food processing has affected us in many ways, in a sense reverting our culture back to its localized agricultural roots, and a sense of ‘gathering.’ ”
Plant-based Dishes
Here are examples delicious plant-based dishes from 8 venues that can be used as swaps and included in group banquet orders:
Pumpkin Tacos
Instead of beef tacos: pumpkin tacos with cumin-spiced pumpkin topped with tomatoes, onions and cilantro
Source: Executive Sous Chef Vincent Cani, Hilton Orlando
Spinach Artichoke Ravioli
Instead of lobster pappardelle pasta with poached lobster meat: spinach artichoke ravioli made with spinach ravioli, sun-dried tomato, artichoke, charred onion, arugula, white cheddar cream and kalamata tapenade
Source: Chef Phil Powers, The Bristol Hotel
Heme Slider
Instead of a traditional beef burger patty: a heme slider, which mimics the consistency, texture and flavor of a patty combined with miso and lentils with a carrot-based ketchup
Source: Executive Chef Criss Menassa, Westin Cape Coral Resort at Marina Village
Vegan Paella
Instead of Spanish paella with seafood, sausage, chicken and pork: vegan paella with rice, artichoke, heart of palm, asparagus, peas, carrot, sweet potato and pumpkin
Source: Executive Chef Victor Teran, Hilton Mexico City Reforma
Grilled Sou-Vide Eggplant Medallion
Instead of grilled beef tenderloin medallion: grilled sous-vide eggplant medallion, almonds ricotta with sweet paprika, sautéed bottom mushroom and orange reduction
Source: Executive Chef Rodrigo Mezadri, Hilton São Paulo Morumbi
Hearts of Palm Ceviche
Instead of shrimp ceviche: hearts of palm with summer fruits, veggies and edible flowers
Source: Executive Chef Matthew Brennan, The Vinoy Renaissance St. Petersburg Resort and Golf Club
Cauliflower Truffle Cappuccino
Instead of a creamy truffle-based risotto: plant-based cauliflower cappuccino, which features black truffle.
Source: Executive Chef Bruno Carvalho, Zemi Beach House
Toasted Quinoa Lettuce Cups
Instead of Keeneland cured duck ham with chicory, smoked salt, and a blackberry chardonnay gastrique: toasted quinoa lettuce cups with hot house cucumber, marcona almond and mustard soy vinaigrette.
Source: Executive Chef Marc Therrien, Keeneland
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