After an 11-year career as a federal law officer, Fleming traded his badge for an apron and a life in the kitchen as a chef in major group houses, and now caters to boutique-sized groups at Agua Caliente Palm Springs.
MeetGreen recently organized two conferences that showcased three of the most prominent strategies to increase F&B sustainability: food waste reduction, cutting back on serving meat and "upcycling" (recycling) food.
Nicholas F. Schultz and the culinary staff at DoubleTree by Hilton Cedar Rapids Convention Complex are turning heads in the heartland with a vegetable-forward philosophy.
From the creative meals served by Levy Restaurants at the Wisconsin Center to food halls with diverse vendors, historic brew houses and fine dining at hotel restaurants, we’ve rounded up a few of the many F&B options in Milwaukee.
Louisiana is well-known for its food—and for good reason. From must-try restaurants to unique cooking classes, we break down memorable dining experiences for groups.
Brent Hines, who grew up on an exotic game ranch in Chico, Texas, is excited to bring chef-driven recipes to a convention center—and to help usher in a new catering kitchen that’s part of the venue’s planned $450 million expansion.
Successive generations of women chef-restaurateurs are expanding the dimensions of Boston’s culinary scene, which can be enjoyed by meeting groups today.
If it’s fresh, chefs in the Sunshine State will find it. On the menu throughout Florida, a host of chefs are purveyors of local, fresh and farmed ingredients to create incredibly unique and delectable dishes for meetings groups.
