Presented at the GaMPI Workshop on February 19, 2013 at The Cook's Warehouse Midtown in Atlanta, GA. Food was donated by H&F Bread Co., Riverview Farms and Moore Farms & Friends.
How do planners create menus that incorporate special requests like gluten-free, allergy-free, vegan, Paleo, Halal, or farm-to-table? And how do planners make menu options healthy and enjoyable?
Learn how easy it is to incorporate delicious, healthy options into your banquet menus and feast your eyes on delicious dishes your attendees will enjoy.
From ordinary breakfasts to elegant dinners, we’ll explore examples of food to please all palates and deliver on dietary needs. See (and taste) how simple it is to stay on the healthy track…no matter how busy and stressful your agenda (or life!) can get.
Meet the Speaker
Tracy Stuckrath, CSEP, CMM, CHC, founder and chief connecting officer of Thrive! Meetings & Events, is an event planner and consultant who is one of just 296 people in the world to hold a designation as a Certified Special Events Professional (CSEP), among several other industry certifications. She is also one of the 15 million people in the United States suffering from food allergies.
Around age 30, Tracy began to suffer from a number of medical complaints and symptoms. Four years (and multiple doctors) later, she at last discovered the culprit: a food allergy to yeast. As a result, Tracy made major changes to her diet and lifestyle, and saw major improvements to her health. And now that she finds herself on the other side of the special dietary request, she’s making major strides in changing how our industry addresses not only dietary needs and allergies, but the entire culinary possibilities of meetings and events.
Meet the Chef
Megan McCarthy, of Healthy Eating 101, is a healthy lifestyle consultant and chef who teaches kids and adults how to incorporate fresh food into their everyday lives. Not only does Megan show you how to integrate nutritious foods into daily meals and snacks, but she also puts you at ease in the kitchen. Megan is the Edible Garden Chef at the Atlanta Botanical Garden and also teaches healthy cooking classes focusing on simple, fast, and fresh recipes. She has also been featured on Lifetime Television’s The Balancing Act and Starting Over, and she is a spokesperson and recipe developer for national food brands like Marie’s Salad Dressing, Disney, and Seeds of Change.
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A Healthier Appetite
1. A
Healthier
Appetite
For Meetings &
Ourselves
Wednesday, February 20, 13
2. Sponsors
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
3. Essential Learning Components
u Who are the people making the requests and why they
are increasing
v What are the different dietary needs
w How to incorporate healthy options into menus
x Explore examples of foods to please all palates
y Tips to sty on a healthy track
GaMPI Workshop A Healthier Appetite February 19, 2013
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4. James
Beard
“Food is our
common
ground, a
universal
experience.”
Wednesday, February 20, 13
5. Food: A Fact of Life
Emotional, Physical, Familial, Cultural & Psychological
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
6. Keys to
Healthy
Eating
ELC #1
u
Wednesday, February 20, 13
7. Note
imbalances
in your
primary
food.
Create
balance
and joy in
your life.
Wednesday, February 20, 13
8. 8
hours
Wednesday, February 20, 13
Sleep Leptin
Ghrelin
12. 5
• Ingredients
you can’t
pronounce
Read
• Lite & Low-fat
• Health claims
• Chemicals,
preservatives,
artificial flavors
& colors
• Sugar, HFCS,
Trans Fats
Labels
• Ingredients are
listed in order
of prevelance
Wednesday, February 20, 13
13. • Addictive, destructive substance
• A little bit creates desire for more
• 142 lbs. of sugar per year
• Inflammation in the body and runs
down the immune system.
• “Diabesity”
Sugar
Wednesday, February 20, 13
14. Alkaline vs. Acidic
Alkaline
PH Balance •
•
Leafy Greens, veggies
Whole grains
• Fruit
• Water
• Green/Herbal Tea
Acidic
• Sugar, Artificial sweeteners
• Processed/Chemical
• Meat/dairy
• Alcohol / Coffee
Wednesday, February 20, 13
15. REAL Whole
Nutrient
Dense
Wednesday, February 20, 13
1 .15
.25
19. G od
o
• Whole
• Fresh & Natural
• Real
• Local, seasonal and not GMO
• In harmony with the
Food
environment
• Balanced, appropriate &
enough
• Delicious
Wednesday, February 20, 13
20. Our
body is
design-
ed to
heal
itself.
Wednesday, February 20, 13
21. Sponsors
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
22. Dietary
Needs
food allergies
medical conditions
personal preferences
religious beliefs
v
Wednesday, February 20, 13
23. Dietary Needs
Shelly Vega
15 Million - Food Allergies 27 Million - Vegetarian
1 Million - Vegan
Kody
11.2 million - Kosher
20% - devoutly
15% - practice casually
Celyn
25.8 million - Diabetes
1:133 - Celiac disease
⅔ Americans Obese
7:10 deaths - Chronic diseases
GaMPI Workshop A Healthier Appetite February 19, 2013
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24. Food Allergy
Potentially Life-threatening Immune Response Response
GaMPI Workshop A Healthier Appetite February 19, 2013
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26. Tree Nuts • Seldom to allergic to • Coconut
just one type
• Extracts
• Not a legume or a
seed
• Life-long • 3.3 Million
• #s have tripled • Legume
since 1997
• International dishes
Peanuts
Wednesday, February 20, 13
27. Shellfish • Salmon, tuna, halibut
• Life-long
• Fish flesh, gelatin, oil
• Flavoring base
• Crustacean
• Mollusks
• Salad dressing,
worcestershire
Fish
sauce, stock,
bouillabaisse,
barbecue
sauce
Wednesday, February 20, 13
28. Wheat • Legume • Asian
foods
• Processed
foods • Soy Oil
• Four proteins
• Not Gluten
intolerance
Soy
• Reactions
mild to severe
• Couscous,
soy sauce,
pasta, bread
crumbs
Wednesday, February 20, 13
29. Milk • White & yolk
• Whey & casein
• ALL dairy
• Hidden products
• Raw vs. cooked • Sheep & goat’s
• Manufactured
products
• Lactose
Intolerance
Wednesday, February 20, 13
Eggs
30. Sponsors
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
31. Medical
Conditions
Chronic Crohn’s &
Diseases Colitis
Obesity Celiac
Disease
Diabetes
Wednesday, February 20, 13
32. Celiac Disease
• Genetic autoimmune
disorder Wheat
• 1 in 133
• Malabsorption Rye
• Avoid Gluten
• No cure
Barley
• Other conditions
Oats
GaMPI Workshop A Healthier Appetite February 19, 2013
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33. Crohn’s & Colitis
• Chronic inflammatory disease affecting
gastrointestinal tract
• 500,000 Americans
• Inflammatory bowel disease (IBD)
• Cause unknown
• Managed through individualized diet
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
34. Epidemic of 21st Century
• 1:3 Americans
• Blood sugar
• Low in salt, fat
and sugar
• High in fiber
• What, when Girl From Paris
and how much Tumblr
Wednesday, February 20, 13
35. Sponsors
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
36. Lifestyles
Personal Religious
Preferences Beliefs
Wednesday, February 20, 13
38. ge
Lacto-ovo Pescetarian Lacto
Vegetarian Eggs Vegetarian
Egg Dairy Dairy
Dairy Fish
Raw Rave
Unprocessed Whole fruits,
Ve Uncooked vegetables,
grains, nuts
and seeds ian
Flexitarian Vegan Macrobiotic
tari
Occasionally No use or Unprocessed
.15
eats meat consumption vegan.25
of animal No sugar or
products refined oils
Wednesday, February 20, 13
39. “Food is an
important part
of my religion
and the way I
live my life.”
Arlene
Mathes-Scharf
Kashrut.com
Wednesday, February 20, 13
40. Religious-based Diets
Not with
Judaism Kosher x Kosher x Kosher
meat
Buddhism x x some P P
Restricted/
Hinduism x x Avoided ? x
Islam Halal x Halal x x
x x x
no fish
Rastafarianism over 12”
Seventh Day
Adventist x x x ?
in some sects
Sikh
Halal or Kosher x
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
41. Religious-based Diets
Protestants Few Restrictions
Roman Restricted on certain days
Catholicism
Eastern Restrictions Restrictions
Orthodox
Jainism x x x x x x
Mormonism x
Baha’i some are vegetarians x
GaMPI Workshop A Healthier Appetite February 19, 2013
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43. Sponsors
GaMPI Workshop A Healthier Appetite February 19, 2013
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44. Why
Healthier
Menus
Wednesday, February 20, 13
45. The Event Industry
1.8 Million Meetings
205 Million
People attended those Meetings
$54.5 Billion spent on Food & Beverage
GaMPI Workshop A Healthier Appetite February 19, 2013
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46. 4,931 events
day
23,190 food functions
.15
.25
Wednesday, February 20, 13
47. So What?
Dietary Need % of Guests # Guests
Celiac Disease (3m) 1.46% 2
Diabetes (25.8m)
53 people
Food Allergies (15m)
12.59%
5.85%
14
7
Gluten Intolerance (18m) 8.78% 10
Vegetarian (27m)
Vegan (1m)
46% 11.12%
0.49%
13
1
Kosher 5.46% 6
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
48. “Chronic
disease is a
foodborne
illness. We ate
our way into
this mess, and
we must eat Leading
our way out.” cause of
death
Mark Hyman worldwide
Wednesday, February 20, 13
49. World’s
population
lives in
countries
65%
where being
overweight
or obesity
kills more
people than
malnutrition
Wednesday, February 20, 13
50. NonCommunicable Diseases
Major Health Challenge of 21st Century
36M 2008 55M 2030
• Cardiovascular Disease • Stroke
• Cancer • Diabetes
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
51. Behavioral Risk Factors
• Tobacco Use • High blood pressure
• High blood glucose
• Physical Activity
• Unhealthy Diet } • Physical Inactivity
• Overweight & obesity
• High cholesterol
• Low fruit & vegetable intake
• Harmful use of Alcohol
GaMPI Workshop A Healthier Appetite February 19, 2013
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52. Once guests
feel safe &
satisfied
with their
80%
eating
experience,
they become
a loyal &
repeat
customers.
Wednesday, February 20, 13
53. Limits 1+ major
life activities
Seeing, hearing,
Eating, learning,
interacting with
others, breathing
Immune system,
digestive, bowel,
brain, respiratory,
cardiovascular
Wednesday, February 20, 13
54. “One of the biggest
misconceptions is that
people with food
allergies want the
whole event to
accommodate their
allergies.” Sandra
Beasley
author
Wednesday, February 20, 13
55. Do not
When asked about return to
eating at events, events
people with
dietary needs:
50 %
Wednesday, February 20, 13
Do not
attend
events
56. When
Attendees shouldn’t be punished serving
for having a dietary need. guests with
special
dietary
Food & service are a needs,
reflection of the event, the Chefs said:
property and the chef.
Guests are entitled to the same
quality of cuisine while
accommodating their need.
Participants should be
provided the same culinary
experience.
Wednesday, February 20, 13
57. Benefits of Good Service
• Bringing back customers
• More WoM referrals
• Increased incremental spending
• Demonstrating professionalism
• Increase client base
• Improve liking
• Gain trust
• Fine-tune customer service
GaMPI Workshop A Healthier Appetite February 19, 2013
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58. Sponsors
GaMPI Workshop A Healthier Appetite February 19, 2013
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59. Things to Consider
Decor l Action Stations l Green Rooms l Bars l Menus
Invitations l Amenities l Pre-con l Place Cards
GaMPI Workshop A Healthier Appetite February 19, 2013
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60. Needs
Caterer
&
Managing • Ask for more
information
• Take it seriously
Hotel
• Effort, Ability,
Promises & Delivery
• Menu Planning
• Use your Talent
• Label
• Seating
• Communicate
Wednesday, February 20, 13
61. Needs
Planner
Managing • Ask on invites
• Know your audience
• Use Resources
• Menu Planning
• Vendors
• Seating
• Communicate
Wednesday, February 20, 13
62. “A customer is the most important visitor on
our premises. He is not dependent on us.
We are dependent on him.
He is not an interruption in our work -
Mahatma
Gandhi
he is the purpose of it.
We are not doing him a favor by
serving him.
He is doing us a favor by
giving us the opportunity
to serve him.”
Wednesday, February 20, 13
63. Roasted Beet Salad
with Arugula, Spicy Acacia Honey & Marcona Almonds
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
64. Rosemary
Shrimp Skewer
Vegetable Ribbons of
Carrot, Fennel &
Cucumber with an
Orange Vinaigrette
Roasted Lamb
Chop
Over Slow Cooked
Lentils, Caramelized
Onion Puree & Spring
Pea with Mint Puree
Wednesday, February 20, 13
65. Gluten & Diary Free
AVOID SUGGESTIONS
• Wheat • Quinoa porridge
• Rye • Gluten-free Buckwheat
Barley Breakfast
• Pancakes
• Couscous • Vegetable Omelets
• Starches
• Malt • Sliders on portobello or GF bun
• Casein • Veggie Wraps on corn tortillas
• Bread Entrée • Portobello Fillets w/ Béarnaise & Mashed
• Crackers potatoes made w/ cashew cream
• Cereal
• Dairy • Roasted Brussels Sprouts with Refried
• Cheese Side
• Milk Butter Beans and Rice
• Buttermilk
• Soy Yogurts
Break • Zucchini chips w/ Lime mint dipping sauce
Dessert • Gluten Free Apple Pie Parfait
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
67. Vegan & Gluten-free
Avoid Suggestions
• Wheat • Chewy Granola Bars
• Rye Breakfast
• Barley
• Fruit Parfaits w/ GF granola
• Couscous
• Starches • Garden Gazpacho
• Bread • Vegetable & Bean Chili
• Beef Entrée • Old Bay Tofu Cakes
• Pork • Portobello Fillets w/ Béarnaise & Mashed potatoes
• Chicken made w/ cashew cream
• Fish
• Shellfish • Pan-roasted Summer Vegetables
• Eggs Sides • Red and Blue Herbed Potatoes
• Honey
• Dairy Breaks • Avocado and Mango Lime Salad
• Cheese
• Milk
• Buttermilk Desserts • Fresh Berry Crumble
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
68. Broccoli Frittata BREAKFAST
S W SF F N P GF V Dairy-Free
Omit the Parmigiano
Ingredients Instructions • In a bowl, whisk the eggs with ¼
1 Garlic clove • Preheat oven to 350. teaspoon each of salt and black
2 Tbsp. Olive oil • In a 10-inch oven proof nonstick pepper.
3½C Broccoli florets skillet, cook the garlic in 1 • Stir in broccoli. Return the
¼ tsp. Crushed red pepper Tbsp. of the oil over medium skillet to the stovetop and heat
Salt & black Pepper high heat for 30 seconds. the remaining 1 Tbsp. of oil.
8 large Eggs • Add the broccoli and red pepper • Pour in the eggs and cook over
½C Parmigiano, grated and cook for 1 minute. moderately low heat until set
• Stir in 2 tablespoons of water, around the edge, 3 minutes.
season with salt and pepper and • Sprinkle with the cheese.
cover. • Transfer the skillet to the oven
• Cook over moderate heat until and bake until the center is just
the broccoli is crisp-tender, 2 set, 12 minutes.
minutes. • Serve warm.
• Let it cool.
Food & Wine magazine
GaMPI Workshop A Healthier Appetite February 19, 2013
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69. Fruit & Veggie Drinks BREAKFAST
BREAKS
E D S W SF F N P GF V VG R RV
Ingredients All Green Smoothie Instructions
1/4 C Water • Place all ingredients into the Vitamix container in the order listed and
1/2 C Pineapple juice secure lid.
1 3/4 C Green grapes • Select Variable 1.
1/4 Bartlett pear, ripe, seeded • Turn machine on and slowly increase speed to Variable 10, then to
and halved High.
1/2 Avocado, pitted, peeled • Blend for 35 to 40 seconds or until mixture is smooth. Put all
1/4 C Broccoli, coarsely chopped ingredients in blender and turn on
1/2 C Spinach, washed
1/4 C Ice cubes
Ingredients Beet, Strawberry,
Cranberry Smoothie
3/4 C 100% cranberry juice,
chilled
1/4 C Cranberries, fresh or frozen
1 small Beet, steamed
1/3 C Frozen strawberries
2 tsp. Honey or other sweetener, to
taste
2/3 C Ice cubes
GaMPI Workshop A Healthier Appetite February 19, 2013
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70. Hummus BREAKS
SIDE DISH
DESSERT
E D S W SF F N P GF V VG R RV
Ingredients Spinach & Avocado Instructions
1.5 C Cannelloni beans, rinsed & • Toss it all in a food processor and whirl away!
drained • Taste + adjust spices if desired.
1C Spinach, fresh
1 Tbsp. olive oil
1/2 Large ripe avocado
1 Lemon, Juice from
2 cloves Garlic
Salt & pepper to taste
Ingredients Apple Spice
15 oz. can Chickpeas, rinsed & drained
1-1/3 C Unsweetened applesauce
1 Tbsp. Sunflower oil
1 Tbsp. Honey
1/4 C Raw cashew butter
1 tsp. Molasses
2-2.5 tsp Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/16 tsp. Clove
GaMPI Workshop A Healthier Appetite February 19, 2013
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71. BREAK
Kale Quinoa Salad SALAD
SIDE DISH
ENTREE
E D S W SF F N P GF V VG RV
Ingredients Instructions
1C Quinoa, rinsed • Bring water and quinoa to a boil.
2C Water Cover and turn down to simmer
4 Tbsp. Extra virgin olive oil for 12-15 minutes.
2 cloves Garlic, chopped • In sauté pan, heat 2 Tbsp. extra virgin
½ Red onion, diced olive oil on medium high.
2 Roma plum tomatoes, diced • Add chopped garlic, diced onions.
2C Fresh kale, chopped • Cook for 2 minutes before add diced
Salt and pepper to taste tomatoes.
Chile seasoning to taste, • Add chopped kale, stir and cover
optional for 1 minute or until kale is wilted.
• When water is absorbed for
quinoa, transfer cooked quinoa
to large bowl.
• Add extra virgin olive oil, salt
and pepper and toss.
• Add in kale mixture and
gently toss.
• Serve.
Created by Chef Megan McCarthy, Healthy Eating 101
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
72. Pork Patties w/ Plum Sauce ENTREE
E D S W SF F N P GF
Ingredients Instructions
1½ C Plums, Coarsely chopped • Combine first 4 ingredients in a small saucepan; bring to a boil.
(~½ lb.) • Cover; reduce heat, and simmer 15 minutes, stirring frequently.
1½ Tbsp. Brown sugar • Remove from heat; let stand 10 minutes.
2 Tbsp. Seasoned rice vinegar • Place plum mixture in a blender or food processor; process until
½ tsp. Sriracha (hot chile sauce, smooth.
such as Huy Fong) • Combine 1 C boiling water and quinoa in a medium bowl; cover and
1C Boiling water let stand 20 minutes. Drain well.
½C Uncooked Millet • Combine millet, pork, ½ C onions, ¼ C cilantro, sherry, garlic, ginger,
1½ lb. Ground pork, 80% lean 3/4 tsp salt, and pepper in a medium bowl.
1C Green onions, diagonally cut • Divide pork mixture into 12 equal portions, gently shaping each into a
and divided ¾ inch-thick patty.
½ C Fresh cilantro, chopped and • Press a nickel-sized indentation in center of each patty.
divided • Heat a large skillet or grill pan over medium-high heat. Coat pan with
2 Tbsp. Dry sherry cooking spray.
1 Tbsp. Garlic, minced • Add 6 patties to pan; cook 5 minutes on each side or until done.
1 Tbsp. Fresh ginger, peeled and Repeat with remaining 6 patties.
minced • Drizzle patties with plum sauce and serve.
1 tsp. Salt, divided
1/4 tsp. Black pepper, freshly ground
Cooking spray
Adapted from Myrecipes.com
GaMPI Workshop A Healthier Appetite February 19, 2013
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73. Seasonal Slaw
SALAD
BREAK
SIDE
E S W SF F P GF V
Ingredients Instructions
3C Green cabbage, thinly sliced • In a large bowl, combine the cabbage, kale, apple and pear.
2 Kale leaves, finely chopped • Stir in the raisins, cherries, pumpkin seeds and pecans.
1 Apple halved, cored and
coarsely chopped • In a medium bowl, whisk together the yogurt and honey and then fold
1 Pear—halved, cored and it into the cabbage mixture.
coarsely chopped • Season with salt and pepper and serve.
¼C Golden raisins
¼C Dried cherries
¼C Pumpkin seeds (pepitas)
¼C Toasted pecans
1½ C Plain whole milk yogurt
1½ Tbsp. Honey
Sea salt and freshly ground
black pepper to taste
Created by Chef Megan McCarthy, Healthy Eating 101
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13
74. Blueberry Delight BREAK
DESSERT
D E S W SF F P GF V Vegan
Replace Honey with
Agave Nectar
Ingredients Instructions
¼C Flax seed, ground • Combine cashews, water and honey together in blender until smooth
½C Raw walnuts, ground and creamy. Set aside.
1C Frozen blueberries • Grind flaxseed in herb/coffee grinder.
1C Raw cashews • Grind walnuts in grinder.
1C Water • Sprinkle pie pan or individual ramekins with ground flaxseed and
2 Tbsp. Honey ground walnuts.
• Place frozen
blueberries on top of
flaxseed mixture.
• Drizzle cashew sauce
over blueberries to serve.
Created by Chef Megan McCarthy, Healthy Eating 101
GaMPI Workshop A Healthier Appetite February 19, 2013
Wednesday, February 20, 13