19 minute read
DESTINATION
ALL ABOUT ALTON
Where grand rivers converge, new venues emerge from historic sites.
BY BELINDA LICHTY CLARKE
Great River Road
FIFTEEN MILES NORTH OF ST. LOUIS IS THE HISTORIC RIVER TOWN OF ALTON. Sitting on the banks of the Mississippi River, Alton is part of the Meeting of the Great Rivers National Scenic Byway, a 33-mile stretch that includes the confluence of three major rivers: the Illinois, the Mississippi and the Missouri. Alton is famous for its limestone bluffs, brick-paved streets and Civil War-era history (the area was a major stop on the Underground Railroad and had many ties to Abraham Lincoln).
Today, the greater Alton area is a year-round tourist and meeting destination. From the holiday season through the end of February, it’s home to the largest gathering of bald eagles outside of Alaska.
“Alton is part of a greater regional story that includes Route 66 and the Great River Road,” says Katie Bennett, tourism sales manager for the Great Rivers & Routes Tourism Bureau. “Alton offers a feeling of escape while maintaining easy access to historic sites, locally owned shops and restaurants, and more.” Stay
Opened in the former Alton Atrium Hotel and Conference Center in June 2017, Best Western Premier Alton-St. Louis Area Hotel received $4.2 million in improvements, including a complete renovation of the 4,5000-square-foot ballroom. Now divisible into four sections, the ballroom has new flooring, lighting and wall coverings, an upgraded sound system and high-speed internet.
The hotel lobby also was transformed and includes a waterfall element. “Now it provides an open canvas for our breakfast seating, community tables (with charger outlets), and several seating areas that provide a very welcome and relaxing space for all of our guests,” says
Top and middle: Best Western Premier Alton-St. Louis Area Hotel. Bottom: Clark Bridge over Mississippi River
ALTON BY THE NUMBERS
2,000 POUNDS OF PEEL-N-EAT SHRIMP ARE SERVED EACH WEEK AT FAST EDDIE’S BON AIR, A LEGENDARY BAR OPENED IN 1921 10 MINUTES: THE DISTANCE FROM ALTON TO THE INTERSECTION OF THE GREAT RIVER ROAD AND ROUTE 66 4 COUNTIES SERVED BY GREAT RIVERS & ROUTES TOURISM BUREAU 4 SCENIC BYWAYS IN THE REGION, INCLUDING THE LONGEST DRIVE ON THE GREAT RIVER ROAD
Jacinda Dunlap, director of sales and marketing. The lobby can also be used for trade shows and vendor exhibits.
Troy Taylor, owner of American Hauntings INK., says the Jacksonville-based group has been hosting its Haunted America Conference at the hotel for four years. “The facilities are top-notch and the team we work with at the hotel take care of every possible need. We couldn’t ask for a better venue for our event.”
Meet
Alton’s downtown WOW Furnishings and Event Center has 6,500 square feet across several buildings dating back to the 1880s. “The open layout with soft industrial lighting, gold Chiavari chairs, custom-built farm tables and uniquely repurposed furnishings give the event center an intimate feel” says co-owner Bryan Brynildsen. “This rare combination can be utilized to accommodate vintage, traditional or contemporary events.”
Dine
The Vogue Room at Tony’s Restaurant is one of Alton’s newest dining venues, located in downtown Alton in what was once the Vogue Department Store building. The Vogue Room can accommodate 250 seated guests and features hardwood floors, elegant chandelier lighting and exposed brick.
Old Bakery Beer Co. began as a bakery in the late 1800s and continued operations as such until the early ’80s. Reopened in 2015 as a certified organic craft brewery, this vibrant downtown venue offers private event space for up to 100 seated guests and 130 for a reception event.
See
History is a key theme in Alton. National Great Rivers Museum, located at the Melvin Price Locks and Dam No. 26, offers visitors a unique look into the history of the Mississippi River. Lewis & Clark State Historic Site marks the beginning of the famous duo’s exploration in Illinois. The popular Millionaire’s Row, located in Alton’s historic Middletown District, features the Beall Mansion, which now operates as a bed and breakfast. The mansion has 845 square feet of adjoining meeting space in three rooms, including a formal dining room.
Get Connected
BEALL MANSION beallmansion.com | 618.474.9100
BEST WESTERN PREMIER ALTONST. LOUIS AREA HOTEL bwpremieralton.com | 618.462.1220
GREAT RIVERS & ROUTES TOURISM BUREAU riversandroutes.com | 800.258.6645
LEWIS AND CLARK STATE HISTORIC SITE campdubois.com | 618.251.5811
NATIONAL GREAT RIVERS MUSEUM mtrf.org | 877.462.6979
OLD BAKERY BEER CO. oldbakerybeer.com | 618.463.1470
TONY’S RESTAURANT tonysrestaurant.com | 618.462.8384
WOW FURNISHINGS AND EVENT CENTER facebook.com/wowfurnishings | 618.444.7969 Clockwise from top: Lewis and Clark State Historic Site, WOW Furnishings and Event Center, Old Bakery Beer Co., eagle over river
Do you love it?
DINING ON HIGH Take a peek at a winemaker dinner hosted at Meritage Resort & Spa
MEETINGSMAGS.COM // FALL 2017
Entertainment and venue options are limitless in Las Vegas (32) Jackpot!
CVBs weigh in on trends and how they best support planners (26) STATUS UPDATE RAISING THE BAR THE NEXT LEVEL OF THE EXPERIENCE ECONOMY IS EMERGING WATERSIDE VENUES ALONG LAKES AND RIVERS ARE SCENIC SPOTS FOR GROUPS
+MEETINGSMAGS.COM // WINTER 2018
CHANGE DIRECTION Grand County’s beauty and activities chart the course
BREAK FOR MINDFULNESS Pushing pause during meetings recharges attendees
HOLIDAYS EXTENDED Plan seasonal office parties into 2018 OUTSIDE THE CITY Traveling to the suburbs means more options for planners FRESH POW Area ski slopes make winter easier to bear
NEWBIES NO MORE CATCH UP WITH FORMER UP-AND-COMING HALL OF FAME HONOREES (38) BY THE WATER DINE LAKESIDE AT FOUR LOCAL VENUES (26) ICEBREAKER NONTRADITIONAL ACTIVITIES BRING PEOPLE CLOSER TOGETHER (45)
MEETINGSMAGS.COM // WINTER 2018
Trend FORECAST
See what’s new for 2018 in food, décor, technology and venues
Flip to page 30 to meet the Impossible Burger, a plant-based patty that replicates meat.
MEETINGSMAGS.COM // SPRING 2018 $6.00 USA
HIP HOTELS DETROIT ROUNDS OUT ITS HOTEL BASE WITH NEW BOUTIQUE HOTELS (32)
SAME BUT DIFFERENT Travel to local cities with familiar names PLANNERS + VENDORS = ? Pro tips on building and maintaining relationships with vendors ADVENTURE ABOUNDS Explore the vast wilderness of Ketchikan, Alaska MODERNIZED MOTELS MOTOR COURTS ARE MAKING A COMEBACK
MEETINGSMAGS.COM // SPRING 2018 $6.00 USA
Veggies, PLEASE
VEGAN AND VEGETARIAN RESTAURANTS PACK A FLAVORFUL PUNCH
BLANK CANVAS Art galleries make for inspiring event spaces
PLANNERS GONNA PLAN Wear the shoes of 4 di erent industry professionals
STAY IN STAMFORD This Connecticut town elicits high praise from meeting-goers
MEETINGSMAGS.COM // SUMMER 2017 $6.00 USA
MOUNTAIN Majesty ELEVATE EVENT EXPERIENCES AT THESE 5 MOUNTAIN RESORTS
GATHER IN GALVESTON PRIVATE DINING ABOUNDS IN THIS ISLAND CITY
MEETINGSMAGS.COM // FALL 2017
HIT THE ROAD
RESTAURANTS OFF INTERSTATE 35 OFFER GREAT EATS & CONVENIENT ACCESS (48)
In Case of Emergency Pro tips to prepare you for the worst-case scenario (41)
Then keep it coming.
SUBSCRIBE FOR FREE
and receive quarterly issues chockful of regional content on topics like:
» trend reports on F&B, décor, team-building activities and technology » expert advice from top meeting and event professionals
» new venue spotlights » people profiles » local and “beyond the border” destinations
Catering by Michaels ramen station
CHEFS TELL ALL
FROM NEW INTERACTIVE F&B IDEAS TO CLEVER WAYS FOR INTRODUCING BOLD FLAVORS TO PICKY PALETTES, CONSIDER THIS YOUR GUIDE TO MORE CREATIVE CUISINE IN 2019. By Melissa Sersland
As the bar FOR SURPRISING GUESTS GETS SET HIGHER AND HIGHER, THE CHALLENGE INTENSIFIES FOR PLANNERS TO MAKE EVENT FOOD AND BEVERAGE MEMORABLE. THANKFULLY, THESE CHICAGO CHEFS AND FOOD AND BEVERAGE TEAMS ARE STEPPING UP TO THE PLATE, SHARING ADVICE AND NEW IDEAS TO WOW YOUR GUESTS AND THEIR TASTE BUDS. READ ON FOR ADVICE AND INSPIRATION FOR EVERYTHING FROM CRAFTING ALL-VEGAN MENUS TO PUTTING ON A FIERY CULINARY SHOW.
FAMILIAR FLAVORS
While you may want to serve bold, internationally inspired flavors, not all guests are adventurous. Enter chef Bill Kim, known for his Korean barbecue with a twist at bellyQ*, who prides himself on making flavorful food that’s also approachable. The key is creating items that guests have some level of familiarity with, he says. “People need to recognize what they’re eating. That’s very important for us.”
One example is Kim’s Korean-fried chicken served with scallions and crushed garlic peanuts. Another is bellyQ’s play on bolognese. “People know a bolognese is a meat-based sauce with tomatoes, but we do our take on it,” Kim says. “When people have that familiarity with [a part of the dish], they are more likely to compare it to what they know.” Kim’s bolognese (the Tea-Smoked Duck Bolo “RTC” Style) incorporates red Thai curry, tomato, carrots, onions, celery and smoked duck. The “pasta” is Biang Biang noodles with Shaoxing wine.
To accommodate guests with dietary restrictions, about 10 percent of bellyQ’s catering menu is vegetarian or gluten free. One example of a gluten-free option is bellyQ’s savory scallion pancake, made with a vegetable base. Guests have the option of adding pickled vegetables, hummus or pulled pork to the pancake, which they can fold and eat like a taco.
CAFFEINE REMIX
Conference attendees love (and rely on) their morning coffee. But how can you make the traditional conference staple more exciting?
The Rolling Bean, a traveling espresso and smoothie bar, works with clients from Nike to Ted Baker to create customized coffee drinks for events. “By letting our clients customize the specialty drink of the day, we let them take the reins,” says owner Jonathan Levy. That includes items like handcrafted espresso drinks, and even creative latte art—perfect for Instagram.
You can also work with The Rolling Bean to create custom drink toppers, from initials and company names to logos. For Nike, they developed a Swoosh latte, complete with the iconic logo made of cinnamon.
Other favorites include lattes made with homemade syrups, like Almond Joy and lavender, along with matcha tea lattes. The Rolling Bean also offers a line of fresh teas and makes a customized Oreo hot chocolate, Levy says.
When serving guests from different parts of the world, Levy prides himself on making each region’s coffee the way they do. That means espresso for guests from Italy and flat whites for guests from Australia or New Zealand. Levy has also offered café con leche and Cuban or Turkish coffee for events.
VEGAN ALL THE WAY
Creating menus to accommodate a wide variety of dietary restrictions has become an increasing challenge in recent years, as more people abstain from certain food items due to health concerns or other reasons.
Typically, planners put together a menu that’s primarily for guests without dietary restrictions, with some limited options for those with restrictions. But there’s a simpler solution that can save you money and headaches.
Myles Bosack, director of marketing at Jewell Events Catering, says his company has developed allvegan menus for clients. “All-vegan menus are popu-
The Rolling Bean’s lattes come complete with Instagramable latte art.
lar, and I think are much more commonplace in today’s market,” Bosack says.
When exploring whether to offer an allvegan menu, Bosack says your guests should drive the decision. Some of Bosack’s corporate clients, for instance, have requested all-vegan meals because animal rights advocacy aligns with their mission.
To plan an all-vegan menu that also pleases nonvegans, Bosack recommends choosing a hearty and flavorful entrée, so no one will be missing meat. Jewell’s eggplant, zucchini and roasted red pepper tower or globe eggplant crudo are good options.
Other popular vegan dishes that combine vibrant flavors and colors are Jewell’s beet and roasted vegetable salad with fig jam and vegan cream cheese, and pearled couscous in a roasted red pepper cup with seasonal vegetables.
WORKING TOGETHER
Incorporating popular local foods is a great way to help out-of-town guests experience more of Chicago’s unique flavors if they don’t have time to leave the main conference venue.
The catering staff at InterContinental Chicago Magnificent Mile works with several local favorites—including Garrett Popcorn, Stan’s Donuts and Molly’s Cupcakes— incorporating them into the overall dining experience. Randy Reed, executive chef at the InterContinental, works with vendors to decide how their logos should be displayed near their products.
Bringing these vendors into hotels is a “trust relationship,” says Reed, because “they want to ensure their product is being stored properly so it doesn’t go stale.” Reed also partners with local companies Alliance Bakery and Gladstone Bakery to bring in pastries.
When it comes to sourcing ingredients for his own dishes locally, Reed says that the focus has evolved from broadly local to “local, as long as it is fresh and sustainably sourced,” he says. He works with Slagel Family Farms, located about two hours south of downtown, to source meat products. Since researching individual farms and business to source specific ingredients is time consuming, Reed partners with Midwest Foods, a company that works with local farms to get their produce into restaurants.
Planners can demonstrate to guests that ingredients are locally sourced by highlighting on menus the origin of a few key ingredients came from, notes Reed.
BAR STARS
Food and beverage bars are a familiar concept. Chicago-based Limelight Catering, however, thinks about them a little differently, encouraging guests to get outside their comfort zones.
The bar setup works well, says Devon Brennan, associate director of Limelight Catering, because instead of offering guests a lot of options (read: a lot of expense and food waste), you’re offering them options on a smaller scale that still allows them to make the selection themselves.
Limelight has used several fun concepts for bars. At a gala at Ravinia Festival Gala,
Roasted beet salad with arugula and gourmet greens in a cucumber collar with goat cheese, caramelized onion and fresh-cracked pepper
Limelight integrated a cocktail and food bar, offering gazpacho served in individual glass shooters with spirits poured over the top.
“The acidity came together nicely, and there was also nice color blocking,” Brennan says of the item.
To mix up continental breakfast, Limelight has offered a toast bar where guests could choose from toast toppings like avocado, beetcured salmon and fruit. “Instead of just a continental breakfast, the presentation is themed and everything is cohesive,” Brennan says.
Limelight has also served ancient grain bars; a Korean taco bar; and an onigiri (rice ball) station, where guests chose filling and sauces to be added to their steamed rice pocket.
SHOWSTOPPERS
Food action stations for Catering by Michaels are all about showcasing chefs and providing an exciting visual for guests, says Jeffrey Ware, director of operations.
One popular station is ramen, Ware says. Chefs use a tea siphon to infuse the ramen broth with mushrooms or herbs in front of guests. Then guests can choose from more than a dozen mix-ins like Sriracha or sesame seeds to add to their bowls.
Catering by Michaels also offers a duck fat fried chicken station. The chef uses a mini fryer to fry breaded chicken in duck fat in front of guests, then serves the chicken on a base of cheddar-bacon popcorn and tops off the dish with Sriracha ranch aioli. For an added wow factor, the chef uses a dome to infuse hickory smoke into the dish.
Any action station that involves a flambé is also popular among planners, says Ware. That includes the company’s Flaming Donuts station. As chefs heat up butter, bourbon and brown sugar, guests get a fiery show as the alcohol burns off. At another station, chefs use a blow torch to sear wagyu beef before adding sauce and serving it to guests.
* bellyQ will close for events in March 2019.
Get Connected
BELLYQ bellyqchicago.com | 312.563.1010
CATERING BY MICHAELS cateringbymichaels.com | 847.966.6555
THE INTERCONTINENTAL CHICAGO MAGNIFICENT MILE icchicagohotel.com | 312.944.4100
JEWELL EVENTS CATERING georgejewell.com | 312.829.3663
LIMELIGHT CATERING limelightcatering.com | 773.883.3080
THE ROLLING BEAN therollingbean.com
Budget-Minded MENUS
THINK CREATIVE F&B ALWAYS HAS TO BE EXPENSIVE? THINK AGAIN. WE ASKED A HOTEL, A RESTAURANT AND A CONFERENCE CENTER TO CREATE THREE MENUS AT THREE DIFFERENT PRICE POINTS—AND THEY DELIVERED.
Chef Kevin McAllister sat at a Cuban restaurant in Chicago contemplating why the fresh steak sandwich he was eating cost half of what he served at The Robey, a hotel/ restaurant in Chicago’s Wicker Park neighborhood. Then it hit him—it was the quality of the products and the simplicity found in one over the other. The Cuban restaurant served theirs with a thin slice of steak, onions and melted cheese, while customers who order The Robey’s sandwich will find themselves biting into mediumrare flat-iron steak topped with tomato-onion jam, garlic aioli, crispy fried onions and pickled fennel. Both have quality, fresh ingredients, but as the cost steepens, the ingredients become more elaborate and the concepts more out-of-the-box.
That same thought process can be applied to catering. The more money you spend, the more food—and likely more creative concepts—you’re going to get. To emphasize that point, we asked one hotel, one restaurant and one conference center to create three different menus that demonstrate what planners can get at various price points. As you can see, even the low budget choices offer plenty of appealing options.
Emily Yao, manager of sales and team development at Paramount Events in Chicago, notes that it’s difficult to articulate exactly what an average low, mid and high price point is, because each catering company, restaurant, hotel conference center and any other venue differ based on product, labor and other factors. In general, Yao says, the cost of food and beverage has risen in recent years and will likely continue to rise.
Hotel: The Robey, CHICAGO
Low Price Point
Shaved garden veggies, Boston bibb lettuce, green goddess dressing •
Celery root veloute, torn bread crisps, chive oil •
Roasted chicken breast, fall squash puree, roasted Brussels sprouts, pomegranate seeds, wild rice •
Chocolate ganache, strawberry gel, chocolate crumble, vanilla custard
Mid Price Point
Curly endive, concord grape vinaigrette, pickled and roasted cauliflower, candied pistachios, fresh farm grapes •
Seared sea scallops, brown butter sage plum puree, toasted brioche, micro peppercress, fresh yellow plums and red wine reduction •
Barrel cut rib eye, Dijon sweet potato puree, blistered cipollini onions, hen of the woods mushrooms, oxtail ragout, horseradish chips, baby kale and pilsner jus •
Almond and poppy seed bread, blackberry sorbet, canary melon, marcona almonds and shaved white chocolate •
Mini chocolate chip cookies
High Price Point
Smoked salmon rillettes, rye crisp, red beet giardiniera stout reduction •
Seared foie gras, toasted brioche, pistachio butter, concord gel, pickled onions, black pepper, chives •
Butter-poached lobster, grilled escarole, roasted red pepper, charred onions, fingerling potatoes, beurre monte, chicken jus •
Pineapple curry soup, coconut stick •
Pan roasted sea bass, butternut squash puree, black garlic, spigarello, toasted pumpkin seeds, delicata squash, maple •
Roasted poussin, celery root and wild rice risotto, crispy Brussels sprouts, fresh leaves, cranberry gastrique, puffed rice •
Toasted honey cake, brown butter plum sorbet, flexible white chocolate, candied oats, baked Italian plums, natural syrup •
Almond and rosemary madeleines
Restaurant: River Roast, CHICAGO
Low Price Point
House salad with tomatoes, onions, red wine vinaigrette •
River Roast signature chicken breast lightly smoked, oven roasted, natural jus; served with Yukon Gold mashed potatoes and seasonal vegetables •
Assorted cookies, fudge brownies, lemon bars, seasonal berries, fresh fruit
Mid Price Point
Shrimp De Jonghe •
Classic Caesar salad with romaine, Parmesan croutons, creamy Caesar dressing •
Seared seasonal salmon, lemon chive butter served with Yukon Gold mashed potatoes and seasonal vegetables OR Filet mignon 8 oz. demi-glace, served with Yukon Gold mashed potatoes and seasonal vegetables •
Assorted cupcakes, ice cream station, strawberry, chocolate, caramel sauce, mixed berry compote, sprinkles, crushed peanuts, red cherries, whipped cream •
Locally roasted Metropolis coffee (and decaf) and assorted international teas
High Price Point
Passed hors d’oeuvres
Hot Mini beef Wellington, white truffle aioli Mini loaded potato (twice-baked spud) Golden gobbets (seasoned fried chicken), honey Tomato soup shooter and mini grilled cheese sandwich
Cold Tomato bruschetta, spiced ricotta and French bread
Deviled eggs, crispy bacon, cornichon, chives Yellowfin tuna tartare, ginger, scallions, Sriracha, togarashi chip Preserved fruit and goat cheese, walnut, crostini
Crab cake slaw and tartar sauce •
Mixed greens with candied pecans, goat cheese, dried cranberries, raspberry vinaigrette •
Surf and turf: petite filet mignon with demi-glace and grilled jumbo shrimp •
Housemade cookies, triple-chocolate brownie bites, lemon squares, mini èclairs, fresh fruit tarts, fresh fruit and berries •
Locally roasted Metropolis coffee (and decaf) and assorted international teas
Golden gobbets at River Roast
Low Price Point
Mushroom crostini Chicken kabobs Duck and cheese quesadillas Burrata, tomato, balsamic •
Chicken and wild rice •
Fall market salad: beets, carrots, fennel, cider vinaigrette •
Caper-crusted seared chicken with gremolata, lemon, beurre blanc wine sauce •
White chocolate mousse bombe with lemon cream center, raspberries, pistachio
GET CONNECTED
Mid Price Point
Smoked salmon cornets Beet and goat cheese tarts Artichoke beignets Mini Reubens •
Lobster bisque •
Harvest salad: baby greens, local apples, candied pecans, Bleu cheese, vanilla balsamic vinaigrette •
Seared walleye pike with sun-dried tomato OR 10-oz. Parmesan-crusted strip steak with red wine sauce •
Caramel s’mores tart or vanilla bean cheesecake with blackberry compote, Grand Marnier Chantilly
LINCOLNSHIRE MARRIOTT RESORT chicagomarriottlincolnshire.com 847.634.0100 PARAMOUNT EVENTS paramounteventschicago.com 773.880.8044 RIVER ROAST riverroastchicago.com 312.527.1417
High Price Point
Avocado prosciutto and manchego Spicy tuna cones Lobster salad tarts Italian sausage and goat cheese Smoked salmon cornets •
Pumpkin and mascarpone ravioli •
Arugula salad, fresh mozzarella, roasted tomato, crostini and basil vinaigrette •
Beef tenderloin and seafood combo plate: 5-oz. center-cut filet with red wine sauce and pan-seared bass with roasted red pepper chimichurri •
Flourless chocolate cake with candied orange or key lime pie with white chocolate mousse, blueberry jam
THE ROBEY therobey.com 872.315.3084
