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WINTER
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GROUP DINING REIMAGINED
OUT WITH THE OLD AND IN WITH THE INNOVATIVE
New LA Eats THREE RESTAURANTS OF NOTE TO KEEP ON YOUR RADAR
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WHERE INSPIRATION and INNOVATION ™ MEET
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The Monterey Conference Center For meeting & conference planners seeking a uniquely transformative experience to inspire and enhance outcomes for their attendees, look no further. The newly renovated Monterey Conference Center with its design, location and legacy is an institute of higher thinking and incubator of innovation.
Plan your meeting today at MontereyConferenceCenter.com
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THE EXQUISITE CHOICE FOR YOUR NEXT MEETING HARRAH’S SOUTHERN CALIFORNIA IS A RESORT-STYLE DESTINATION WITH UNIQUE MEETING SPACES TO GIVE YOU A ONE-OF-A-KIND MEETING EXPERIENCE.
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Winter 2020 CALIFORNIA MEETINGS + EVENTS MAGAZINE: IN THIS ISSUE
DEPARTMENTS 12 MEET + EAT A trio of new LA restaurants offers stellar eats and settings. By Shelley Levitt
32 PROFILE Mark McMinn, vice president of business development for the Monterey CVB, is a passionate and very busy booster of the Central Coast county that provides “Inspired Moments in Meetings.” By Shelley Levitt
MEETING NOTES 8 SIGNATURE DRINK The MK Honeycomb Collins at the Marriott Marquis San Diego Marina’s signature restaurant features honey from its rooftop beehives. 9 NEW VENUE SPOTLIGHT Moxy San Diego Downtown/ Gaslamp Quarter puts fun front and center. By Barbara Beckley
By Shelley Levitt
INDUSTRY UPDATE 28 REGIONAL NEWS Awards, venue and people news, association updates and more.
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FEATURE
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New Recipes for Group Dining In a year when the Golden Globes, Screen Actors Guild Awards and the Oscars all went vegan, it’s clear that event dining is going through a transformation. From plant-based offerings to presentations that wow—liquid pizza, anyone?—California’s hotel chefs are leading the culinary makeover. By Shelley Levitt and Janet Fullwood
P H O T O : F O U R S E A S O N S B E V E R LY H I L L S
10 BEYOND THE BORDERS Brasada Ranch in Central Oregon is a rustic-chic retreat, where networking takes place on the riding and hiking trails, in the five bubbling hot tubs and at venues that include The Barn and the historic Trestle Bridge.
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MEET AT
REIMAGINED & EXCEPTIONAL More than a remodel, we’re transforming what it means to stay in Pasadena.
2.5k guest rooms
230k
square feet of meeting and event space
P H O T O : F O U R S E A S O N S B E V E R LY H I L L S
$150m invested
Come Curious. To book, visit PasadenaMeetings.com CAMEWI20.indb 3
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WINTER 2020
ca.meetingsmags.com EDITOR MANAGING EDITOR SENIOR EDITOR ASSOCIATE EDITOR CONTRIBUTING WRITERS
Shelley Levitt Morgan Halaska Megan Gosch Lauren Pahmeier Barbara Beckley, Janet Fullwood
OUR E-NEWSLETTER
EDITORIAL ADVISORY BOARD
Constance Adamopoulos, Organized Chaos Events • Heather Allison, The Ritz-Carlton and JW Marriott Los Angeles L.A. Live • Jim Burba & Bob Hayes, Burba Hotel Network • Rob Carson, Patina Restaurant Group Layla Forstedt, Fresno/Clovis CVB • Joyce Kiehl, Greater Palm Falls CVB Ingrid Lundquist, The Lundquist Company • David Merrell, AOO Events Daniela Quiroga, Wolfgang Puck Catering • Yvonne Szikla, Events With a Purpose DESIGN DIRECTOR ART DIRECTORS PRODUCTION DIRECTOR PROJECT COORDINATORS CIRCULATION DIRECTOR SUBSCRIPTION MARKETING SPECIALIST ACCOUNTS PAYABLE CREDIT MANAGER ACCOUNTS RECEIVABLE SPECIALIST DIGITAL MARKETING MANAGER WEB ADVERTISING COORDINATOR
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PRODUCTS, PLACES & INSPIRATION
Meeting Notes SIGNATURE DRINK 8
NEW VENUE SPOTLIGHT
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BYO BARTENDER
In-hotel wine, beer and cocktail taps are bringing the bar right to your room. The hotel bar is a fun, convenient option to unwind after a long day of meetings, but with companies like Plum Wine and PourMyBeer, hotels are now taking it one step further: They’re bringing the bar to your room. That’s right—throw on that plush robe and slippers because you no longer need to leave the room to get a drink.
P H OTO S : P LU M W I N E ; P O U R M Y B E E R
Plum Wine
Since opening its first in-room taps in 2018 at the Four Seasons in Silicon Valley, Plum Wine has been bringing wine, beer and spirits to guests’ rooms in 22 hotels across the United States. The Plum amenity houses up to two bottles of wine that can be preserved for up to 90 days using argon gas. “Similar to a Nespresso machine, when a guest wants a glass of wine or spirit in the convenience of their hotel room, they just press a button,” says founder David Koretz. Koretz says meetings and events planners can customize Plum to their attendees’ liking by offering a unique experience to sample many local wines and pair them with the hotel’s menu. “It’s all about exceeding guest expectations. Guests today aren’t just looking for a bed to sleep in; rather, they crave an experience that allows them to indulge and feel catered to. They crave an experience that exceeds what they can get at home,” Koretz says.
BEYOND THE BORDERS
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A Plum canister, which serves more than 1,000 pours, uses cloud and artificial intelligence to identify the label of a bottle of wine, beer or spirit, and it automatically sets the perfect temperature for each bottle.
PourMyBeer
With self-pour taps in hotel lobbies across the United States and Canada, PourMyBeer offers guests the opportunity to pour their own wine, beer, kombucha or cold brew and bring it back to their rooms. “Guests can use their room key to get a beverage of their choice any time they want and pour it by the ounce. For example, some hotels can have bars only open for a few hours a day, limiting their beverage sales. This is not an issue with self-pour technology, which allows the guest to access the beverages around the clock,” says Tana Rulkova, marketing manager. PourMyBeer allows guests to access only two drinks at a time, but if a guest requests more, hotel staff can give their keycard access to two more. Though PourMyBeer has the capability to install a tap in each individual guest room, Rulkova says it is more cost efficient and lower maintenance for hotels to serve these kegged beverages in a tap located in the lobby for all guests to use. “We want to offer an easy-to-deploy mobile dispense solution to hotels that they can activate for events or just everyday use in the lobby,” Rulkova says. —Kassidy Tarala
Get Connected PLUM WINE | plum.wine
POURMYBEER | pourmybeer.com
CA.MEETINGSMAGS.COM
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PRODUCTS, PLACES & INSPIRATION
SIGNATURE DRINK»
MK Honeycomb Collins
NEW VENUE SPOTLIGHT»
SANTA MONICA PROPER HOTEL OFFERS ELEVATED MINGLING AND EATS
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he Santa Monica Proper Hotel opened in June and it’s been one of the hottest addresses on LA’s Westside from day one. Just seven blocks from the beach, the 271room property is located on 7th and Wilshire in a reimagined 1920s landmark building. Among the most bustling spots here is Calabra, the expansive rooftop restaurant with ocean views and a soulful menu of beautiful elevated Mediterranean dishes that are prepared with ingredients from the nearby Santa Monica Farmers Market and are perfect for sharing. Group dining might start off with meze, a collection of Middle Eastern dips, move on to small plates like a baby octopus salad or sweet potato with harissa pomegranate molasses, and then to mains that include two-day slow-cooked pork belly, Spanish chorizo and clams over fresh linguine in a saffron broth, or a strip steak with smoked plum sauce. With over 7,700 square feet, Calabra offers three distinct event spaces, including the lounge, bar and pool deck, with a total capacity of 500 for a reception and 250 for a seated event. In all, Santa Monica Proper Hotel offers more than 24,000 square feet of flexible event space, with chic interiors by Kelly Wearstler. Options include four meeting rooms, a ballroom, courtyards and terraces. properhotel.com/hotels/santa-monica
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INGREDIENTS
2 oz. MK Honey Barrel Whiskey 1 oz. simple syrup 1 oz. fresh lemon juice splash of soda water
DIRECTIONS
Place first three ingredients in a shaker. Shake, then pour over ice into a Collins glass. Top with soda water and garnish with a lemon wheel and fresh mint. Recipe courtesy of Marriott Marquis San Diego Marina, marriottmarquissandiego.com
P H O T O S : M A R R I O T T M A R Q U I S S A N D I E G O M A R I N A ; S A N TA M O N I C A P R O P E R H O T E L ; T H E I N G A L L S ( O P P O S I T E ) M A R K C O M P T O N ; R E B E C C A W I L KO W S K I
Marina Kitchen, the signature restaurant at the Marriott Marquis San Diego Marina, launched an urban beekeeping program in 2015 as a way to encourage environmental efforts on the 1,360-room property. In late 2019, the restaurant officially released its Marina Kitchen Honey Barrel Whiskey, created with liquefied honey from those rooftop beehives, and made in partnership with San Diego distillery Malahat Spirits. To create the spirit, bourbon barrels are coated with fresh honey and the bourbon whiskey is aged for six months. The result, according to tasting notes, is “a sweet and steady bourbon boasting hints of vanilla, caramel and honey.” This MK Honeycomb Collins is one of several honey-infused cocktails guests can enjoy, while beehive bourbon supplies last, at Marina Kitchen.
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P H O T O S : M A R R I O T T M A R Q U I S S A N D I E G O M A R I N A ; S A N TA M O N I C A P R O P E R H O T E L ; T H E I N G A L L S ( O P P O S I T E ) M A R K C O M P T O N ; R E B E C C A W I L KO W S K I
NEW VENUE SPOTLIGHT»
NEW VENUE SPOTLIGHT»
MAGNOLIA HALL, SAN FRANCISCO
Moxy San Diego Downtown/Gaslamp Quarter
This new build puts a fun spin on business and pleasure. BY BARBAR A BECKLEY
Simply the best city hotel I have ever experienced, the Moxy San Diego Downtown/ Gaslamp Quarter is fun and different in so many ways. You check in at the bar and the super friendly staff hands you a cocktail. What could be more welcoming than that? Then when the elevator doors opened on my floor a gigantic and very hip number “8,” painted as if it were on a battleship, stared me in the face. San Diego is a Navy town, after all. And inside my bright and cozy room— OMG—scrawled across the mirror in what could have been lipstick (but wasn’t) was “Welcome to the Moxy Ms. Beckley!!” With a note: “Hello Gorgeous.” If just being at The Moxy is this much fun, it stands to reason that gathering there will be equally as memorable, right? “Right,” says Tim Billing, area general manager for the Azul Hospitality Group, one of the property’s partners. “One attendee even told me that meeting at The Moxy made them feel 10 years younger. “We provide the tad unconventional that allows the all-too-needed creativity to be the norm. Our casual (although professionally casual) vibe allows a completely perfect
environment for whatever your business is,” Billing continues. Business is good for the Moxy. Since opening in November 2019 in San Diego’s trendy Gaslamp Quarter, with easy access to restaurants, breweries and attractions including Petco Park, Seaport Village, Little Italy and the San Diego Zoo, the built from scratch, 128-room property has hosted many corporate and social events for up to 150 people. “Events can be staged anywhere,” says Billing, including in the open lobby and restaurant area, which Billing calls the “living room;” the 10-person state-of-the-art conference room; and maybe even in the super-secret venue-within-a-venue, speakeasy Room 56, located behind a bookcase and down a winding stairway, for up to 24 VIPs. You’ll also find cool features including "Plug & Meet" gathering areas with ergonomic seating and 56-inch HDTVs; a state-of-theart video wall with helpful travel tools; graband-go food items and fresh coffee in brown paper cups with bright pink lids; guest rooms that resemble “a clubhouse with cushy beds;” and, of course, a bar that’s always open. marriott.com/sanox; 619.239.6699
The wildly popular Magnolia Brewery in San Francisco’s Dogpatch neighborhood has a new addition: Magnolia Hall, a 6,500-square-foot private event space connected to the always-bustling brewery and taproom. Just a 10-minute walk from Oracle Stadium, where the Giants play, it’s perfect for a pre- or post-game function and for more formal events, too. Magnolia Hall offers a blank space for creating events for up to 350 guests standing or 200 seated, and has its own bar, private entrance and restrooms. Full A/V connectivity includes two 55-inch monitors and an LCD projector that has a 20-foot projection span. Six food packages are available, along with planning assistance from Magnolia’s full-service team. Guests with an interest in the craft beer scene can check out cutting-edge brewing techniques involving the city’s first “coolship” (an open-top brewing vessel in which malt and grain cool and absorb elements from the atmosphere before fermentation), as well as a dozen oak foedors (specialized barrels) used to age beer in view of guests. Tours, of course, are available. Magnolia also offers an indoor beer garden space, a semiprivate Brewer’s Deck and several lounge spaces that can be reserved for groups. magnoliabrewing.com
CA.MEETINGSMAGS.COM
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PRODUCTS, PLACES & INSPIRATION
BEYOND THE BORDERS»
BRASADA RANCH
This rustic-chic retreat in Central Oregon is an easily accessible and transformative getaway for California groups.
G
roups don’t come to Brasada Ranch to sit in meetings, however inspiring the agenda or ambitious the goal. No agenda, after all, can compete with Brasada’s setting; 1,800 scenic acres situated on the Powell Buttes in the high desert of Central Oregon. Still, for all the beauty of its sweeping views of the Cascade Mountains, Brasada is just 14 miles from the Redmond Municipal Airport, which has direct flights from Los Angeles, San Francisco, Denver, Phoenix and Salt Lake City. “Most of our business on the group side is corporate retreats,” says Brandon Sirstins, director of sales and marketing. “They have meetings in the morning and leave the afternoons free for activities. After all, companies can have their attendees sit in a box in any city hotel.” Those afternoon activities might include trail rides that leave from the property’s Equestrian Center and have over 900 acres to explore with a stop, perhaps, for a bespoke picnic. There are two outdoor pools, one with two lap lanes, the other with a waterslide and lazy river. When the temperature dips, guests can enjoy the indoor lap pool or one
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of the five bubbling hot tubs that stay open year-round. The Athletic Center is as luxurious and well equipped as any high-end gym, with a 1,000-square-foot covered outdoor deck perfect for a post-workout stretch (The fitness studio can also be used as a private event space). Spa Brasada offers an extensive menu of services, while the Brasada Canyons Golf Course is known for its spectacular views with no two holes that run parallel. And, for a taste of a lively and friendly small city, downtown Bend is only 25 minutes away. The elevated ranch-style accommodations at Brasada are varied, including guest rooms, suites and two-, three- and four-bedroom cabins, making for a total of 177 rooms. From the lodging it’s a short walk down the hill to the resort’s restaurants—the all-day Ranch House, with its cozy living room, wraparound deck and comfort cuisine, and the signature Range Restaurant and Bar, which showcases the best products from partner farms, ranches, orchards, creameries and wineries. “A lot of connections get made among attendees just walking down the hill to a restaurant,” says
Vince Rosa, director of sales. “As soon as you drive under the bridge and enter the ranch, your shoulders relax and you become receptive. We have a lot of repeat business from startup companies that are growing. This is a great place to brainstorm and recharge.” Brasada Ranch has more than 12,000 square feet of Gold LEED-certified function space. Venues include the nearly 2,000-square-foot Barn, with a capacity of 140 for seated events; the Ranch Vista, capacity 180, with 1,630 square feet among three interconnected spaces and exterior pairs; and various outdoor spaces, including pastures and ponds, yoga lawns and buttes, and the historic Trestle Bridge with a capacity of 500. An events team can customize teambuilding activities, including team-challenge courses, problem-solving recreational workshops and an afternoon of classic lawn games like stickball, dodgeball and kick the can.
Get Connected BRASADA RANCH Powell Butte, Oregon | brasada.com | 866.373.4882
P H OTO S : B R A S A DA R A N C H (O P P O S I T E ) M A D D O G S C A R M E L ; C U LT U R A C O M I D A Y B E B I D A
BY SHELLEY LEVITT
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P H OTO S : B R A S A DA R A N C H (O P P O S I T E ) M A D D O G S C A R M E L ; C U LT U R A C O M I D A Y B E B I D A
COOL IDEA»
Retro E-bikes Perhaps your attendees have hopped on those electric bikes and e-scooters that are scattered all over metropolitan areas throughout California. That’s old news, no question. Yet it’s a sure bet they’ve never been on a Vintage Electric Cruz Bike, because only 250 of them ever have been made. Mad Dogs & Englishmen Bike Shop in Carmel has a fleet of these smile generators, as well as a fleet of knowledgeable guides to lead scenic group tours. maddogscarmel.com
TASTE»
Mural by: John S. Huerta
UNCONVENTIONAL MEETINGS & EVENTS
Offbeat Bites Lots of folks claim to be adventurous eaters, but are the epicureans in your group ready for … toasted grasshoppers? If they are, send them to Cultura Comidas y Bebida, a year-old Carmel restaurant specializing in light, inventive and almost- toopretty-to-eat traditional Mexican dishes tweaked to appeal to a California palate. Chapulines, a common bar snack in Mexico City and the southern state of Oaxaca, from where they’re imported, are salty/ spicy/crunchy and taste a lot better than they sound. They can be ordered separately or on a “beauty board” appetizer platter that also includes scrumptious guacamole and other treats. Best with a cold beer or margarita on the side. culturacarmel.com
Just 20 minutes from San Francisco, Berkeley offers more than 40 event venues, over 300 restaurants, and 1,400 guest rooms. Come mix flavors, change tempos, and break molds. Be bold. Meet in Berkeley.
CA.MEETINGSMAGS.COM
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MEET + EAT LA NEWCOMERS
L’Antica Pizzeria da Michele
Cantina Frida
A TRIO OF TOP SPOTS
BY SHELLEY LEVITT
Bottlefish The co-founders of California Pizza Kitchen are behind this stylish seafood-centric restaurant in the tony Brentwood neighborhood, so you can count on warm and polished hospitality. The main dining room seats 120 guests, the outdoor patio terrace seats 40 and full and partial buyouts are available. Prix fixe group dining menus served family-style range from $70 to $110 per person, and include delectables like lobster toast, salmon poke, Thai-braised baby back ribs, miso black cod and, for dessert, brioche bread pudding, market berries and cream, and freshly baked chocolate chip cookies. Menus can also be customized.
Cantina Frida If you think Beverly Hills means staid dining, you haven’t been to Cantina Frida, the
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latest and most upscale outpost of modern Mexican restaurants from the Frimex Hospitality Group. Cantina Frida has been drawing crowds every night since it opened a few months ago. What they find there is the conviviality of a Mexican plaza, complete with olive trees and the buzz that comes from a wide-open space with soaring ceilings. The menu features dishes meant to be shared, like a ceviche tasting and guacamole prepared tableside. A private dining room, with its own entry, is available for parties of 15 to 25 and partial and full buyouts are available for large groups, subject to availability.
L’Antica Pizzeria da Michele The first U.S. location of the Naples pizzeria made famous in the film “Eat Pray Love” has landed in Hollywood. It’s a pretty, sto-
Bottlefish
rybook location, with brown leather sofas and a white tiled bar in the interior space, and a gorgeous, sprawling outdoor garden with lots of greenery, long communal tables and L’Antica’s signature stone oven. Open for breakfast, brunch, lunch and dinner, the menu ranges from prosciutto and eggs to classic thin-crust margherita and marinara pizzas, housemade pastas, stellar charcuterie, grilled vegetables and a little gem of a Caesar salad. With its liquor license in place, L’Antica now offers Aperitivo Hour, with an extensive cocktail list and bites that include fried calamari and cavatelli all’Arrabbiata. Partial and full buyouts are available for 50 to 200 guests.
Get Connected BOTTLEFISH bottlefish.com CANTINA FRIDA cantinafrida.com L’ANTICA PIZZERIA DA MICHELE damicheleusa.com
P H OTO S : A L D O C H ACO N ; WO N H O F R A N K L E E ; B OT T L E F I S H
Los Angeles abounds with terrific restaurants. Here are three, with great food and memorable settings, that you’ll want to keep on your radar whether you’re dining with a few colleagues or planning a private event for a few dozen.
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Roar into 2020 with
• Themed Hors D’oeuvres • Barbershop Quartet Or Big Band Music With Dancing • Snowball Bar • Lawn Games: Croquet, Badminton And Lounge Furniture • Board Meetings, Conferences, Fully Carpeted Exhibit Hall, Active Outdoor Plaza • Complimentary Pre-Planning Convention Meeting And Working Luncheon
P H OTO S : A L D O C H ACO N ; WO N H O F R A N K L E E ; B OT T L E F I S H
• Special Incentives For Third Party Meeting Planners
SUBMIT YOUR RFP ROARING ‘20S GOOD TIME RIVERSIDECVB.COM
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BY SHELLEY LEVITT AND JANET FULLWOOD
New Recipes FOR GROUP DINING GREEN SALAD, CHICKEN, TWO VEGGIES AND A STARCH—that might have been a reasonable meal to serve group attendees in the last century, but it won’t cut it in 2020. Today, guests expect that a growing range of dietary needs will be accommodated, whether they’re eating keto, vegan, paleo, gluten free or some combination of all four. And, in a time when tech employees enjoy gourmet in-house commissaries on the job, it takes some serious culinary pyrotechnics to impress them. Fortunately, California chefs and food and beverage directors are more than up to these tasks.
LAX MARRIOTT The Los Angeles Airport Marriott may be less than a mile from the fourth largest international airport in the world, but when it comes to group food and beverage offerings, it keeps things local. The “Culinary Swap Meet” is one option that’s popular with groups. Various interactive stations highlight LA’s diverse food scene and feature regional ingredients. At one recent gathering, the stations included: “Awe Shucks,” with a variety of
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raw oysters, including the Kumomoto variety from Northern California; “Herbivore—A Vegan Delight,” a stunning display of seasonal greens from Chino Farms in Rancho Santa Fe and fruits like jackfruit, local stone fruit and coconuts that were carved on the spot; the “Boca” station, featuring authentic sandwiches with Latin flavors, like chorizo Pamplona, pan con tomate and jamón serrano; and “Shake It Up Baby,” a dessert
and beverage station where guests chose among offerings like horchata milkshakes, Oaxacan chocolate malt, mangonada fizzle, kumquat faux-mosas made with kumquat juice from Fallbrook and hand-pressed Temecula Valley grapes, and cast-iron baked snickerdoodles. Needless to say, attendees were both well fed and very happy. marriott.com
P H OTO S : WS P H OTO. N E T (O P P O S I T E ) H OT E L I N D I G O LO S A N G E L E S D OW N TOW N ; A N A H E I M M A R R I OT T
Here’s how some of our state’s top meeting properties are developing new recipes and stagecraft for feeding groups of all sizes.
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P H OTO S : WS P H OTO. N E T (O P P O S I T E ) H OT E L I N D I G O LO S A N G E L E S D OW N TOW N ; A N A H E I M M A R R I OT T
HOTEL INDIGO LOS ANGELES DOWNTOWN Kevin Harry, Director of Food & Beverage “From a group perspective, we've always put a large focus on food with a local angle, sourcing most of our ingredients from purveyors very close to the hotel. We’ve partnered with local bakeries and local farmers who come right to our loading dock with their produce. Over the years, we've aimed to evolve that local food experience for groups by not only using neighborhood vendors, but by creating menus that authentically represent the neighborhoods that surround the hotel. We want guests to get a true sense for the diversity that is available in Los Angeles and showcase this from a culinary perspective. “We also want to shake things up. Traditionally, the evening meal is when group dining is the most creative and when attendees are the most social. We felt there was an opportunity to flip that narrative on its head and offer creative and social experiences in the morning by breaking the mold of the typical breakfast buffet. So, we offer breakfast mix-and-mingle receptions with passed breakfast bites. Instead of traditional seating we have comfortable soft sofas and high-tops. Butlers pass items like cinnamon roll skewers and pigs in a duvet—breakfast sausage in puff pastry. We have candied bacon hanging on a clothesline, oatmeal creme brûlée in espresso cups, and a bar with items like watermelon juice and fresh lemonade with berries that’s mixed up in a cocktail shaker. “For evenings, guests will walk into a ballroom and there’s no food there. Then we slowly roll in stations on mobile carts, staggering them so guests are waiting for what’s next. These little action stations might include small plates of beef Wellington, tuna and beet tartare, ceviche, or, around holiday time, a mini Thanksgiving feast—a small dish with mashed potatoes, stuffing, caramelized carrots and turkey. “We’re really having fun in the beverage space. For example, we’ve started providing groups with a ‘craft cocktail crawl,’ where the cocktails come straight to them on a rolling cart and guests never have to lose the social element of an event to line up at a bar. We’ve also hosted group events where we give passwords to guests, allowing a selected few at a time to find us for an exclusive speakeasy experience. We lead guests through the back of the house, onto our freight elevator and into our generator room, where they discover we’ve transformed the room into a secret bar with a variety of cocktails being made.” hotelindigola.com
ANAHEIM MARRIOTT With nearly 170,000 square feet of venue space that can accommodate more than 3,500 guests, the Anaheim Marriott, which sits just steps from the Anaheim Convention Center, has become deft at feeding large groups with panache. “We have more options than ever before with fresh items prepared à la minute,” says Alex Shotwell, Marriott’s area director of sales for Orange County and San Diego. Among the property’s innovations is its Farmhouse Table Salad Bar. It’s a gorgeous array of seasonal ingredients: mixed greens; vegetables like charred pencil asparagus, teardrop tomatoes, roasted Brussels sprouts, pickled radishes and roasted butternut squash; along with proteins (chicken, skirt steak, shrimp and blackened shrimp) that are grilled on a cooktop; assorted cheeses; toppings like housemade croissant croutons and various nuts; and a variety of flavorful salad dressings, including blackberry balsamic vinaigrette and basil emulsion. Another option is the Lazy Susan service, which can be thought of as a tabletop buffet. Room temperature, cold items and desserts are preset, and once the guests are seated hot dishes are rolled out. Up to 5,000 people can be served in an hour, with dishes like a seasonal vegetable risotto, seared salmon and spinach with warm Mediterranean vinaigrette, and roasted chicken with kalamata olives and artichokes. For coffee breaks, giant Lego blocks hold fruit and parfaits, chips and dips, while dessert might include serve-yourself doughnut trees. Did anyone mention conversation starters? marriott.com
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PECHANGA RESORT CASINO “At Pechanga our food and beverage group offerings are constantly changing. From set and décor to food preparation and presentation, we’re always looking for new and fresh ideas to bring the ‘wow’ factor to our guests. “One group client in real estate had a weeklong company meeting for about 250 attendees. On the final night in our new Summit Ballroom, we provided an immense display of all kinds of offerings from cultures around the world. We had more than 15 Pechanga chefs bringing their talent, ideas and creativity to the event, and had everything from
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vegan foods and Mediterranean stews to tenderloin carving stations. “We like to get playful. In that vein, we do something I call ‘aroma forks.’ A fork has a circle cutout where we place a small tablet that contains a liquid aroma that goes well with the bite that’s offered. For example, a savory macaroon is paired with a scent tablet of black pepper and parmesan cheese, a mini lamb chop with liquid mint instead of the traditional mint jelly. We present the fork to the guests and ask them to take their time identifying the aroma for a full sensory experience of tasting.
“For our Chocolate Decadence & Wine Festival, we featured chocolate lipstick. That’s exactly what it sounds like—lipstick made out of chocolate—and it was a huge hit. We also had mannequins dressed in chocolate dresses while servers on wheels circulated wearing giant hoop skirts that held small bites that guests could help themselves to. “For our Sushi & Sake Festival we created a 16-foot sushi roll. It took nine chefs to make that roll, which was a beef roll, spicy tuna roll, salmon and avocado roll, California roll, and yellowtail and jalapeño roll all in one.” pechanga.com
P H OTO S : P E C H A N G A R E S O R T C A S I N O (O P P O S I T E ) FO U R S E AS O N S LO S A N G E L E S ; D U R S T O N S AY L O R ; T H E R O W
Hunter Gonzalez, Catering and Banquet Chef
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Culina, Four Seasons Hotel Los Angeles at Beverly Hills
QUICK BITES At Four Seasons Hotel Los Angeles at Beverly Hills, chef Luca Moriconi leads small groups in pizza making. The amateur chefs gather at the crudo bar at restaurant Culina and in the hour-long session go from tossing dough to spreading toppings that include tomato sauce, various cheeses and fresh herbs. They then place their creations on a pizza stone that’s put into the brand-new Italian rotary pizza oven in the garden just a few feet away. Ninety seconds later—yes, it’s that fast!—guests sit down to enjoy their artisanal pies, along with other offerings from Culina’s menu. fourseasons.com/losangeles In 2019, THE ROW, Reno, hosted a Magician’s Table for a group of 100. The event featured the cast of the Broadway show “The Illusionist,” which was playing at the mega-resort. “The cast went around a U-shaped table and entertained our guests during dinner, but the real magic was the food,” says executive chef Ivano Centemeri. “The appetizer, ‘Foggy Day at Hog Island,’ was an oyster served in a glass vessel with edible sand and dry ice, so that when the vessel was opened, the oyster slowly appeared through the fog. The main course was a deconstructed beef Wellington, where the meat was caged in a puffed pastry, Houdini-style, instead of baked into it, to make it more elegant and unique.” At another event, “liquid pizza” was served. “It started with a cream of toasted bread as the base,” Centemeri says, “added in highquality ingredients like tomato confit, fresh mozzarella, anchovies and fresh basil. Then guests topped it like a pizza with their favorite ingredients and ate it with a spoon. If you closed your eyes, it tasted exactly like a pizza!” therowreno.com At Rosewood CordeValle, in the foothills of the Santa Cruz Mountains, the Midnight Munchies offering for groups includes food trucks, a chocolate station, petite pastries, donuts, crepes and an ice-cream tricycle dispensing frozen treats. Earlier in the day, activities like bocce ball might be accompanied by a craft cocktail experience, with tastings of infused spirits and specially selected barrels of Jack Daniels and Casa Noble Organic Tequila. rosewoodhotels.com Liquid pizza at THE ROW, Reno
P H OTO S : P E C H A N G A R E S O R T C A S I N O (O P P O S I T E ) FO U R S E AS O N S LO S A N G E L E S ; D U R S T O N S AY L O R ; T H E R O W
Rosewood CordeValle outdoor bar
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HYATT REGENCY INDIAN WELLS Questions and answers with the hotel’s executive chef, Eric LeClair.
WHAT ARE A COUPLE OF THE MOST INVENTIVE THINGS YOU’VE DONE FOR GROUP DINING? We’ve recently done three parties featuring whole pigs cooked in a Caja China roasting barbecue box. The pigs were taken out of the box as the guests were approaching the stations for an extra “wow” factor. We’re able to use the meat for tacos, Cuban sandwiches, bao buns or pulled pork dishes. It has been a huge hit every time. We also have a “hosted dinner” configuration, which is one of our favorite takes on a plated meal. The setup for this one is a table of 10 people total, which is broken down into groups of two people each who are then assigned to be in charge of a certain part of the meal. The pairs of two are responsible for visiting their assigned station around the room to gather their designated food or drink items. For example, one pair goes to the bar to get a round of drinks for the table, another goes to the carving station for the meat portion of the meal, yet another to the salad bar to make a large salad for the table, and a fourth pair is in charge of the starches and veggies. All of the groups bring their portion back to the table and the meal becomes family style. At the conclusion, the final pair visits the dessert bar and makes dessert platters for the whole table. This configuration is very interactive and unique, which is a big hit for group dining, and it can be arranged in any of our wonderful spaces. From lawns to tennis courts to the pools, if you can get there, we can throw a party. WHAT ARE YOU DOING IN THE BEVERAGE SPACE THAT’S NEW? We have a proprietary tequila, custom made for the hotel from Herradura tequila. We feature this in our signature tequila cocktails at the bar, and on Thursdays alongside over 50 tequila and mescal drinks paired with our taco menu. hyatt.com
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P H O T O S : H YAT T R E G E N C Y I N D I A N W E L L S ( O P P O S I T E ) A S H E R H U N G ; T H E PA L A C E H O T E L , S A N F R A N C I S C O
HOW HAVE YOUR F&B GROUP OFFERINGS CHANGED OVER THE LAST COUPLE OF YEARS AND WHAT’S LED TO THIS CHANGE? We’ve moved toward more fresh and healthy offerings with a heavy focus on buying local and sustainable ingredients. We’re finding that nearly 15 percent of our group guests have some sort of dietary need or preference. When writing menus, we accommodate this by incorporating as many gluten-free, vegetarian, and low-calorie options as possible, while still keeping in mind that sometimes a guest loves a good hamburger. We’ve just reworked the classics to move away from heavy, high-calorie options, carb and starch-heavy sides and large portions. Our goal is to keep all of our offerings clean, energizing and as creative as possible. Beyond the ingredients, we’ve found a great opportunity to provide more sustainable F&B group offerings by eliminating single-use plastics whenever possible and opting for biodegradable flatware and plateware. This has been a huge focus for breaks and receptions.
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P H O T O S : H YAT T R E G E N C Y I N D I A N W E L L S ( O P P O S I T E ) A S H E R H U N G ; T H E PA L A C E H O T E L , S A N F R A N C I S C O
INTERCONTINENTAL LOS ANGELES DOWNTOWN Daniel Fennessy, Executive Chef
“Over the last few years, we’ve seen an increase in groups moving more toward receptionstyle service as opposed to plated service. We’re seeing that mobility during events is becoming more and more important to groups; it gives them the opportunity to increase networking and interact with different people throughout the experience. “On the food service side, we’ve increased our offerings to include more creative-themed reception stations, tray-passed offerings and action station buffets. This change helps us embrace more diverse types of cuisine and different lifestyle needs. I’ve created a variety of themed offerings that represent different cuisines and cultures with vegan, vegetarian and gluten-free options incorporated as well. For example, instead of serving a standard rack of lamb, we offer a Korean-style baby lamb chop with kimchi risotto and charred petite bok choy from an action station, with the dish finished in front of guests. This gives them a feel for the freshness of what we’re serving and adds an element of interactivity to the experience. We might also have a poke station, where guests can build their own poke in a martini glass; a station devoted to the spicy coconut soup, laksa; perhaps a station with deep-fried Cajun turkey complete with dirty rice and jambalaya; and a street taco station. “With four to five different themed stations like this, attendees get a wider range of offerings that translates into a full meal while still being able to interact and network with the other attendees. “We’ve seen an increased demand for dietary-specific offerings at all events and to meet the needs of these guests, we’ve started to incorporate vegan, vegetarian and gluten-free offerings into every area of our banquet and catering menus. To help satisfy the needs of these guests while also keeping things operationally efficient for our staff, I’ve developed offerings that incorporate our three most common requests into one dish. Take, for example, our “Wild Forest Mushroom and Tuscan Kale Ravioli with a Roasted Eggplant Caponata drizzled with White Truffle Oil.” I make the ravioli dough using rice flour, which makes the dish gluten free as well as using all plant-based and vegetarian ingredients. By offering these types of dishes, we help reduce the number of menu items needed for each event, as well as decrease the amount of work for the event planner when it comes to the guaranteed breakdown between the main course and the special dietary requests.” dtla.intercontinental.com Gluten-free macarons
THE PALACE HOTEL, SAN FRANCISCO Benjamin Leblond, director of catering and event management at The Palace Hotel, San Francisco, notes that the interest in healthy food at group meetings goes far beyond kale and quinoa. For a large pharmaceutical group, he developed a “Blue Zones” menu, featuring dishes that originated in the five areas of the world where people live the longest. In another twist, this one for a tech group, the culinary team offered a gluten-free purple yam noodle shabu-shabu. Guests cooked the veggies of their choice in cast-iron pots of steaming hot broth, while a hotel chef prepared the purple noodles in front of them. Meanwhile, a server rolled an elegant food cart among guests and served a luxe take on canapés, scooping honey from a live honeycomb, pouring it over cheesecurd fritters and offering a shave of black truffle. A server on a second cart scooped freshly made tuna tartare onto gluten-free rice chips infused with black garlic. In the beverage space, the hotel offers an “Extraordinary Gin & Tonic” bar in which potted herbs are brought in. “It looks like a botanical garden, and immediately all five senses are engaged,” says Leblond. “Guests order their drink from a bartender while the scent of fresh herbs and florals wafts through the air. Then they pick their fruits and herbs—mint, basil, whatever—and finish their drinks. It’s a fun and interactive experience.” Also new at the hotel are healthy gourmet lunch boxes, with options like black sesame seared ahi with beet poke and sambal aioli, and a grilled “carne asada” eggplant steak with chayote squash ceviche and tomatillo pepita salsa, “entirely vegan and gluten-free!” marriott.com
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SPECIAL ADVERTISING SECTION
Ontario Convention Center
CONVENING IN CALIFORNIA Ontario Convention Center– Ontario, California Meetings are exhausting sometimes, whether you’re working the booth at a trade show, planning all the details or overloading your brain with new information as an attendee. We see so many people in our venue that need a quick break, so we created a perfect space with Café Connect. Ontario Convention Center is located in the center of Southern California where outdoor lifestyles are abundant. Café Connect, with a yummy grab ‘n go menu, includes an outdoor patio and lounge and is located in our main lobby. It is not at all uncommon to find our guests soaking up the sunshine, sipping on a cup of coffee, slipping off their shoes for a minute and just relaxing
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… in February. With temperatures in the 80s during the winter, our East Coast visitors find the little nature extras make us a wow-venue! A breathtaking venue with views of the San Gabriel Mountains, Ontario Convention Center is ideally located in Southern California. Contemporary in design and equipped with the latest in technology, it boasts more than 225,000 square feet of flexible exhibit space, 2,600 parking spaces, meeting and function space and is ideal for conventions, trade shows, exhibits and meetings. World-class, award-winning cuisine and excellent guest service is provided by a professional team. Within one mile of Ontario International Airport and over 6,000 full-service and economy hotel
rooms, Ontario Convention Center welcomes your visit. Greater Ontario Convention & Visitors Bureau is here to help–as destination experts we are happy to make recommendations, book your hotel rooms, and set up itineraries customized to provide you with the best possible Southern California experience!
Walnut Creek CVB Walnut Creek is an ideal lodging location for Bay Area visitors. Located near San Francisco and between two California wine regions, Walnut Creek offers a central location and a dynamic regional urban environment in a scenic setting. Known as the “Jewel of the East Bay,” Walnut Creek is the center
P H O T O C O U R T E S Y O F : O N TA R I O C O N V E N T I O N C E N T E R .
New features and fix-ups are afoot in 2020.
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Riverside Convention Center
of commerce, shopping, dining and outdoor exploration in the “Mount Diablo Region” of Northern California. Downtown Walnut Creek offers a sophisticated Northern California setting. Some of the best shopping and dining in Northern California is found in Broadway Plaza, Walnut Creek’s outdoor shopping destination. And yet, the urban setting is next to a large amount of open space, trails and beautiful Mount Diablo, with abundant opportunity for hiking, biking and enjoyment of nature. With over 1,100 guest rooms, guests have the opportunity to visit the following hotels: · Walnut Creek Marriott · Renaissance Walnut Creek · Embassy Suites by Hilton Walnut Creek · Diablo Mountain Inn · Motel 6 Walnut Creek · Holiday Inn Express Walnut Creek · Residence Inn Walnut Creek
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It’s the right time to meet and stay in Walnut Creek, CA!
Riverside CVB Roar into 2020! RCVB specializes in hospitality and customized assistance throughout the entire process. Celebrate with a Roaring 20s Garden Party on the outdoor plaza featuring 20s-themed signature beverages, themed hors d'oeuvres, lounge furniture, fire pits, lawn games and big band sound! Riverside’s boutique convention center offers 68,000 square feet of flexible indoor space, a fully carpeted exhibit hall, 22 breakouts, healthy menu options, complimentary Wi-Fi, and 8,600 square feet of outdoor plaza/greenspace is available for dining, active team-building, themed receptions and entertainment. Enjoy the walkable downtown Main Street with live entertainment, artisan restaurants, pubs, boutique shopping,
Pechanga Resort and Casino Hosting a meeting or event proves a snap when you have a variety of choices and resources at your fingertips. At Pechanga, playing host to the annual conference has never been easier. Choose from dozens of indoor and outdoor event spaces totaling nearly 275,000 square feet with options designed to accommodate every sized group. Don’t forget about the 20
P H O T O C O U R T E S Y O F : WA L N U T C R E E K C V B ; E R I C R E E D
Downtown Walnut Creek
museums, specialty coffee shops, Food Lab’s eclectic restaurants, craft breweries, wine and tequila tastings, as well as the new Game Lab, Escape Room, Bloom & Butter Bakery, Slaters 50/50, Donut Bar, Fire Up Grill, and Route 30 Brewery. Explore Riverside’s historic monuments and culture by bicycle for a roaring good time. Riverside’s downtown hotels include: The Historic Mission Inn Hotel & Spa, Riverside Marriott, Hyatt Place and the new Hampton Inn Downtown Riverside, which are located adjacent to the Convention Center offering a variety of first-class hotel accommodations. The Mission Inn Hotel & Spa, a Historic Landmark Hotel, was newly renovated in 2019. The AAA Four Diamond resort features 238 guest rooms, including 27 suites, Duane’s Prime Steaks and Seafood, The Sushi Bar, Bella Trattoria Italian Bistro, Las Campanas Mexican Cuisine & Cantina, Tequila Tasting Room, The Mission Inn Restaurant, Presidential Lounge, Hi Tea, deluxe sunday brunch, full-service awardwinning Kelly’s Spa, an Olympic-size swimming pool, Casey’s Cupcakes and Mission Inn Docent Tours. Marriott Riverside at the convention center has just completed a $12 million renovation with an outdoor pool and jacuzzi, fully redesigned guest rooms, luxury suites, fitness center and C3 Restaurant and Lounge. Just 17 miles away, the Ontario International Airport offers convenience for the business traveler.
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CASINO
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P H O T O C O U R T E S Y O F : WA L N U T C R E E K C V B ; E R I C R E E D
Take your next meeting to the Summit Bring your next meeting to the Pechanga Summit, our dynamic, 40,000-square foot events center that is as versatile as you are. After your meeting, indulge yourself in our luxurious, full-service spa. When you’re finished, one of our 1,090 rooms and suites await, along with AAA Four Diamond amenities that include 14 restaurants, a 4.5-acre tropical pool complex and the largest casino on the West Coast. Meetings at Pechanga are as easy as playing your perfect combination. 877.711.MEET | PECHANGA .COM 45000 PECHANGA PARKWAY | TEMECUL A, CA 92592 Contact the Sales Department at swilson@pechanga.com MANAGEMENT RESERVES ALL RIGHTS. MUST BE 21 OR OVER TO GAMBLE. PROBLEM GAMBLING HELPLINE 800.GAMBLER.
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GO
& Plan on meeting here
MEET, EXPLORE, CONNECT GREATER ONTARIO, CALIFORNIA
• 225,000 total square feet with a 70,000 square foot column free exhibition hall • Full range of technology services • Award winning Executive Chef and service excellence • Over 6,000 hotel rooms available in Greater Ontario • Complimentary hotel parking and shuttle service For meeting needs of all sizes – from a conference room to a citywide convention utilizing the Ontario Convention Center – or for a special exposition or sporting event, the Greater Ontario Convention & Visitors Bureau will provide the necessary destination support tools to execute a successful experience.
For more information on planning your next adventure, visit GOcvb.org
800.455.5755
GOcvb.org
Pechanga Resort Casino
restaurants, bars and lounges available to you, ranging from casual and fun to sophisticated and upscale. A rustically chic option is ready to be discovered at Journey’s End, the Journey at Pechanga golf course’s dedicated restaurant, with sweeping views of the greens and mountainside. Or, book the Great Oak Steakhouse’s private dining room to treat your group to an upscale dinner and wine pairing experience. Does an intimate gathering sound more like it? Take the party under the lights at the Cove event lawn, a gleaming 4.5-acre pool complex that lights up the night, or elevate the party at the rooftop bar, lounge and party venue, The Eagle’s Nest. With expert chefs, customizable menus and amenities for every guest’s desire, planning the perfect meeting combination is made easy at Pechanga.
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PECHANGA RESORT CASINO pechanga.com 877.711.2946 WALNUT CREEK CVB visitwalnutcreek.org 925.934.2007 RIVERSIDE CVB riversidecvb.com 951.335.7040
P H OTO CO U R T E SY O F : P E C H A N G A R E S O R T C A S I N O.
A breathtaking contemporary state of the art venue with more than 225,000 square feet of flexible column-free exhibit, meeting and function space, the Ontario Convention Center is ideal for conventions, trade shows, exhibits and meetings. Located just 2 miles from Ontario International Airport with access to a variety of hotel and dining options within walking distance, the center is frequently used by filmmakers as an on-site location for movies and commercials.
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P H OTO CO U R T E SY O F : P E C H A N G A R E S O R T C A S I N O.
Where Business Meets Adventure •
Over 250,000 square feet of flexible meeting space
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10 championship golf courses
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Countless outdoor adventure activities
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Minutes from the Las Vegas Strip
702.267.2670
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VisitHendersonNV.com
2/20/2020 1:48:32 PM
Industry Update HOTEL NEWS 28
CVB NEWS 29
PEOPLE NEWS 30
OUTLOOK: GOOD
CWT Meetings & Events’ 2020 Future Trends Report projects growth in the industry. RESEARCH COURTESY OF CWT
“The need for live events is becoming more relevant than ever before,” says Kurt Ekert, president and CEO of CWT, with up to 30 percent of marketing budgets expected to be spent on live events in 2020. “Face-to-face meetings are critical to establishing connections between brands and their customers, and employees and their companies, especially during times of uncertainty. Knowing how to manage risks globally while putting together an authentic and measurable experience for all participants will be key for success in this space in the coming year and beyond.” In its eighth installment, CWT Meetings & Events’ 2020 Future Trends Report identifies key developments in the industry in 2020, including:
PEOPLE PROFILE 32
BY THE NUMBERS AVERAGE LEAD TIME
59 days PERCENTAGE OF SPEND ON FOOD & BEVERAGE
42%
AVERAGE MEETING DURATION
3 days USE OF ATTENDEE REGISTRATION WEBSITES
61%
COST PER ATTENDEE PER DAY
2019: $234 2020: $253 (+8% year-over-year)
AVERAGE GROUP SIZE Digitalization: Mobile devices are adding new functionality with apps to create a higher degree of personalization for attendees.
Shifting demographics: Millennials are poised to be the largest group of business travelers from 2024 and onward. Generation Z is right on their heels and can claim to have never known a world without the internet, smartphones and apps. This younger group is all about experience, authenticity and participation.
Authenticity: People are craving experiences that feel authentic, where travelers can immerse themselves in a destination like locals. Growing attraction of off-the-beaten track destinations.
Socially and environmentally responsible incentives also rank high for 2020, fueled by the next generation that views climate change as an increasingly pressing issue.
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ATTENDEES There continues to be a focus on the impact of the millennial generation (aka Generation Y, those born between 1980 and 1995). The influence of this generation will continue to strengthen the industry as they are expected to form the largest group of business travelers across the world from 2024 onward. Centennials (aka Generation Z, those born from 1996 onward) are starting to enter the workforce. According to Mediakix Research, while their influence, due to their age, is so far limited, this will rapidly change over the next decade as their population reaches 2.56 billion globally by 2020.
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INFOGRAPHIC
Destinations on the Rise
GLOBAL
The global meetings and events industry is estimated at $840 billion and growing. “The overall growth trajectory in the meetings and events industry is rising at a steady 8 percent rate, which is encouraging,” says Derek Sharp, senior vice president and managing director, CWT Meetings & Events.
NORTH AMERICA
Demand for meetings and events in North America is continuing to increase, but the pace of growth has fallen. Despite these headwinds, the U.S. economy continues to be strong with event sizes rising, including many companies in the tech sector that have moved to consolidate their smaller meetings into larger events. “More than ever, political events have a direct impact on companies’ quarterly and annual outlooks. Some industry segments are pulling back, such as agriculture because of the trade situation, and are being a bit more cautious,” says Tony Wagner, vice president, Americas & South Pacific Regions of CWT Meetings & Events.
Destinations on the rise are locations offering better value rates than firsttier cities. They are also becoming more attractive due to an increase in facilities including new hotels and venues.
Top 10 Cities 1. NEW YORK, NY 2. SAN FRANCISCO, CA 3. CHICAGO, IL 4. ATLANTA, GA 5. TORONTO, CANADA 6. SAN DIEGO, CA 7. SEATTLE, WA 8. ORLANDO, FL 9. DALLAS/FORT WORTH, TX 10. LAS VEGAS, NV
CREATIVE EVENTS CWT identified 20 microtrends that are set to shape the year ahead when planning an event with a creative twist. Here are 5:
Dating apps for networking: Tinder-style apps will help event attendees break the ice.
Diversity: Greater diversity of presenters can bring an inspiring new slant to content and connect with the full range of attendees.
Venues that tell a story: Unusual venues that reflect the aims of the event are booming— think spectacular views, historic spaces, or even an underwater event.
First is best in seating: Early arrivals can grab the plush, expansive armchairs close to the speakers, while space at the back is for highboy chairs and stools.
Instagrammable cuisine: Food must be Instagram-worthy— shared in real time to an audience of hundreds or even thousands at once—to pass muster in 2020.
Read the full report at cwt-meetings-events.com/futuretrends. CA.MEETINGSMAGS.COM
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REGIONAL NEWS
Grand Hyatt at SFO
JW Marriott, Anaheim Resort
HOTEL NEWS»
Hyatt Regency John Wayne Airport Newport Beach has completed an extensive multimillion-dollar renovation of its 343-room property. “This top-to-bottom transformation establishes Hyatt Regency John Wayne Airport Newport Beach as an ideal destination for travelers seeking sophistication and a seamless experience in one of Southern California’s most coveted cities,” says General Manager Tom Clearwater. “With the completion of our massive redesign and remodel, guests can enjoy a next-level, stress-free travel experience.” The final phase of what’s being called a “reimagination” is marked by a collection of new venues for meetings and events. Highlights include the contemporary 1,944-square-foot Newport Bay Ballroom, which is fully equipped for theater, classroom, banquet or reception-style gatherings; a sleek executive Catalina Boardroom; multiple small- to mid-sized spaces designed for more intimate meeting experiences; and breezy outdoor function space. Offering 30,603 square feet of refined function space—the largest contiguous event space in the city—Hyatt Regency John Wayne Airport Newport Beach accommodates weddings, meetings, conferences, holiday celebrations and other social gatherings. Additional settings range from
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fully customizable boardrooms to flexible indoor and outdoor space such as the Pacific Ballroom, which flows seamlessly into the striking glass-encased Monarch Pavilion and Lido Event Lawn. hyatt.com
JW Marriott, Anaheim Resort, Accepting Bookings The long-awaited luxury property, the JW Marriott, Anaheim Resort, is accepting reservations for stays beginning May 17, 2020. Orange County’s first-ever JW Marriott hotel, the 466-room property is a joint venture between Prospera Hotels, Inc., and O’Connell Hotel Group. Located at the Anaheim GardenWalk, steps from Disneyland Resort and the Anaheim Convention Center, the property has 43,000 square feet of indoor and outdoor function space, including 15 meeting rooms and a grand ballroom with a capacity of 1,400 guests. Other features include the Secret Butterfly Garden, where art installations come to life through augmented reality technology and a rooftop bar/lounge with stellar views of nightly fireworks, as well as an expansive fitness center with Peloton bikes and a yoga and zen room with an oversized video screen for digital classes and meditation. The property’s executive team includes Matt Harrison, most recently with the Anaheim Marriott, as resident manager; Rita Joshi,
moving from Renaissance Long Beach, as director of finance; Scott Kimmel as director of food and beverage, who also joins from the Anaheim Marriott; and Amol Agarwal, executive chef, who held a similar position at Hotel Nic in Menlo Park. marriott.com
Now Boarding: Grand Hyatt at SFO Grand Hyatt at SFO is now open for reservations. The only on-airport hotel at San Francisco International Airport, the $237 million, 351-room luxury property sits on 4.2 acres and offers over 14,000 square feet of meeting and event space as well as two culinary concepts: Quail & Crane, the 108seat signature breakfast restaurant, and Twin Crafts Market & Bar, a multifunctional lounge with “on-the-go” provisions and a cocktail bar that’s open from 10 a.m. to midnight. “We are thrilled to open the doors to Grand Hyatt at SFO and welcome our international guests, SFO visitors and local friends,” says General Manager Henning Nopper. “The completion of this hotel, an iconic addition to our Grand Hyatt brand, is a culmination of many years of hard work and planning by Hyatt, San Francisco International Airport, the great City and County of San Francisco, San Francisco Arts Commission and many more supporters.” hyatt.com
P H OTO S : CO U R T E SY O F H O R N B E R G E R WO R S T E L L ; J W M A R R I OT T A N A H E I M
New Meeting Venues at Hyatt Regency John Wayne Airport
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MPI NEWS»
New Management Team at MPISCC Association and Conference Group (ACG) has taken over chapter management of MPI Southern California Chapter. ACG is a woman-owned firm, incorporated in the Commonwealth of Virginia with staff based in Southern California, that manages 10 chapters of global associations. The chapters are located in Southern California, the Carolinas, Washington, D.C., Philadelphia, New Jersey and New York. As Joe Martin, MPISCC chapter president, noted in his announcement, “Chapters require a unique skill set and attention to volunteers and committee activity. ACG thoroughly enjoys chapter work as it allows us to build very strong relationships with the leadership, membership and sponsors. ACG also understands professionals volunteer for three reasons: education, networking and philanthropy. ACG works with their clients to ensure members are able to achieve their goals in these areas.”
NAMM Hits all the Right Notes for Anaheim NAMM, Anaheim Convention Center’s largest convention of the year, took place Jan. 16-20, drawing some 110,000 people. It’s an important part of the local economy. “This year’s show is projected to have a $178.6 million economic impact to both parts of Orange County and Los Angeles County, and that includes
stays at 51 hotels for attendees, transportation, spending at the convention center and other factors,” notes Junior Tauvaa, Visit Anaheim’s chief sales officer. To further support the local community, NAMM kicks off its activities with a “day of service,” which includes providing music lessons to students in the Anaheim Elementary School District (AESD). The event includes the presentation of a $10,000 check from the NAMM Foundation to support music education for AESD’s 17,700 students. F&B»
A New Culinary Partnership for Descanso Gardens Descanso Gardens, the urban retreat and gardens in La Cañada Flintridge, has rebranded its food offerings in a new partnership with The Kitchen for Exploring Foods. “The Kitchen is known for celebrating and appreciating the seasons, much like Descanso,” says Juliann Rooke, executive director. “I think this partnership will be great for our members and visitors when they come to enjoy the Gardens.” The Pasadena-based Kitchen for Exploring Foods was founded by Peggy Dark in 1984 and has become one of Southern California’s leading boutique catering firms, with an emphasis on seasonal, local produce. It will provide the catering for private events at Descanso Gardens, including business meetings, retreats, corporate cocktail parties and charity galas. descansogardens.org
CVB NEWS»
Oxnard Unveils New Branding Visit Oxnard has introduced a new brand and logo across all digital and social platforms, developed through a collaboration between Visit Oxnard and its agency of record, Verdin Marketing, with input from community stakeholders. The bold new look pays homage to the city’s diverse attractions and laid-back, approachable culture, using fluid letters, warm sun and cool water tones, mixed with vintage pastels and a strong horizontal line, to emulate the sun sinking into the ocean and elicit a feeling of nostalgia and belonging. “Oxnard’s classic car culture is also visible in the presentation of the lettering, which brings to mind California legacy plates, and perhaps a classic analog odometer,” says Brittney Hendricks, director of marketing and communications for Visit Oxnard. “We hope residents and visitors will connect with this authentically Oxnard imagery, which will serve as the face of our organization and the unique beach community we represent.” visitoxnard.com
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REGIONAL NEWS
PEOPLE NEWS» Raymond Vermolen has
The St. Regis San Francisco Offers CBD as a Meetings Amenity Less than two years after California legalized recreational marijuana, cannabidiol, or CBD, a non-psychoactive compound derived from the cannabis plant, is gaining widespread acceptance as a therapeutic substance used to promote relaxation, relieve pain and reduce tension. Where else but San Francisco to take it mainstream? Randy Pierce, director of the Remède Spa at the St. Regis San Francisco, a 269room luxury hotel in a South of Market (SoMa) skyscraper, introduced CBD products, co-branded with Denver-based Mary’s Nutritionals, in January 2019. He has found a ready audience with curious first-timers, spa-savvy regulars and, now, trend-watching meeting planners. “This has been a great success as an amenity option for the hotel’s meeting planners to offer in the bags attendees receive upon registration,” Pierce says. “Additionally, when offering it in the honor bar, the tincture and bath balls have been quite popular with St. Regis business travelers.” People are also more willing to try new things while traveling or away from home and outside their everyday routine, notes Pierce, who says the CBD element was introduced to him by colleagues in Colorado, where cannabis products have been legal for years longer than in California. “And I thought … Colorado? San Francisco? Very similar markets. I sourced some CBD massage oil from their distributor and the therapists gave me feedback that their guests were walking out feeling like they are were on cloud nine.” Pierce was skeptical at first. “I’ve been around the block and seen every kind of snake oil there is,” he says. But when the spa began offering a “Love and Haight” CBD massage it soon became one of the most popular items on the treatment menu. Now the spa’s retail offerings include transdermal patches, gel pens and extracts in addition to tinctures, bath balls and massage oils. While these products won’t get you high, they might contribute to an elevated mood, as will the meeting venues at the St. Regis, which have floor-to-ceiling windows with panoramic city views. The total meeting space is 15,000 square feet. marriott.com
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San Diego’s new luxury 246room Carté Hotel, a Curio Collection by Hilton, has named Michelle Lhota its catering sales manager and David Presslauer group sales manager. Lhota, who previously served as the executive meetings manager at The Gwen in Chicago, oversees and manages all custom catering. Presslauer, who held sales positions at Wrike and SurveyMonkey, heads up group reservations, including for business meetings and social gatherings. Michael Levine has been
named chef de cuisine at 20/Twenty, located in the recently opened Westin Carlsbad Resort and Spa. The restaurant celebrates farm-to-coast cuisine with a global perspective and locally sourced ingredients. In his role, Levine will assist executive chef Julian Quiñones in keeping the menu elevated and regionally focused.
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AMENITY»
joined the InterContinental San Francisco as its new general manager. A veteran of InterContinental hotels around the globe, he has served as general manager of InterContinental properties in Los Angeles, Houston and Chicago, and held various roles at InterContinental hotels in Amsterdam, Paris, Athens, Lebanon and Egypt. Most recently, Vermolen was general manager of Hotel Indigo in Los Angeles, which he successfully opened in May 2017. The InterContinental San Francisco has 556 guest rooms and 43,000 square feet of meeting and function space.
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ductivity reports, bookings, leads, all the things that drive our business. There are the administrative elements, and there’s the community-facing part of my job, which means participating in community events, serving on client advisory boards and on our conference center advisory board.
CAM+E: What do you want planners to know about Monterey? MM: Our tagline in the meetings space is
“Inspired Moments in Meetings.” We’re not your ordinary destination. You can have meetings that are transformative here. You don’t have to conform to the standard ballroom. You can be in a vineyard or on a boat, you can take a hike along the coast or in the redwood forests. You can hang out with bees or with otters. You can make your own wine or pick vegetables from the fields. There are so many ways to inspire your team, your company, your colleagues! We have 12,000 hotel rooms in the county and 4,000 of those are part of the group room inventory. These range from a 550-room hotel with commensurate meeting space to a 90-room inn in a vineyard. We have 800 rooms in downtown Monterey alone, adjacent to or in walking distance of the Monterey Conference Center that recently completed a $60 million renovation.
MONTEREY DELIGHTS
Mark McMinn, vice president of business development for the Monterey CVB, is a passionate booster of the Central Coast county that encourages visitors to “Grab Life By the Moments.” BY SHELLEY LEVITT CAM+E: What’s a typical working day like for you? MM: There’s never a dull moment. The wonderful thing about my position is it’s so varied.
Some days are customer-centric, where I’m engaged with my clients on FAMs, site inspections, trade shows and assorted industry events. Then there’s the sales leader part—pro-
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all that Monterey encompasses. People have heard about Monterey, but they’re not exactly sure where it is. They may not know that the beach is a part of Monterey or that Big Sur is a part of the county. And while Pebble Beach and Carmel are places of renown, they’re not always linked to Monterey. People are often surprised to hear that we have an airport. Well, we do, and it has direct connections to Los Angeles, San Francisco, Las Vegas, Dallas, Denver and Phoenix.
CAM+E: What’s on the calendar for Monterey in 2020? MM: The first thing is that Monterey is turning 250! We’re going to have a year-long celebration to commemorate the founding of Monterey in June 1770, with the biggest events taking place over the summer. seemonterey.com
I L L U S T R AT I O N : T R A C I Z E L L M A N N
CAM+E: What are the challenges Monterey faces as a meetings destination? MM: The biggest thing is awareness of
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D Arrive relaxed and stress-free to 10,000 palm trees, serene hot springs and inspiring mountain views. Stay in world-class resorts with luxury for every budget. Explore unmatched options for work and play. Breathe new life into your attendee experience.
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