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F.Y.I.
More Canadian workers are stressed and depressed Feeling unhappy at work? You’re not alone. According to a survey commissioned by Desjardins Financial Services, 83 per cent of Canadians have shown up for work while sick or exhausted. Nearly 9 in 10 also believe stress-related problems are on the rise. This new development may hurt the economy because of rising costs and reduced labour productivity. The Canadian economy loses a whopping $30-billion each year in direct and indirect costs related to mentalhealth issues, according to a 2005 estimate in the journal Chronic Diseases in Canada. Part of that comes in missed days of work, as stressed workers tend to miss twice the number of work days a year as employees with little stress, the Conference Board of Canada has said. “Stress, burnout, and depression create huge fallout in the workplace that far exceeds taking a sick day here and there,” Taylor Alexander, chief executive of the Canadian Mental Health Association, said in the report. “It is estimated that more than two million employees in Canada suffer mental illness at any given time. The economic, social and personal impact of mentally unhealthy workplaces is staggering.”
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Employees suffering clinical depression are off the job an average of 40 days, and mental health claims – particularly depression – are the fastest-growing category for days lost to disability in Canada, the survey said. It's not just in Canada. Depression will be the No. 2 cause of disability by 2020, behind only cardiovascular disease, the World Health Organization calculates. “Businesses are facing projected shortages of skilled workers in the future and they will have to use their resources in the most effective way. Part of that is ensuring that their work force is mentally healthy,” said Alexander. Here are some of the ways employers can help their employees: • Offer flexible hours. • Allow workers to work from home where possible and appropriate. • Permit those returning from a leave to gradually build up to a full-time schedule. • Encourage staff to stay home with sick children or elderly relatives when needed. • Eliminate unnecessary meetings. The survey also found that more than half of workers – especially women – would be willing to earn less money in order to work fewer hours. The survey was conducted in February and March and was based on interviews with 1,594 Canadian adults.
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THE INTERNATIONAL EDITION
Ed. Note
A Canadian recession? Highly unlikely ester B. Pearson said it best: “The 21st century will belong to Canada.” I’m not an economist but I would think that with the amount of natural resources we have, a recession is unlikely. However, having said that, there will be hardships in given areas across the country, but you can help. As a planner, one way you can help our economy is by encouraging local companies, from the Canadian wine producer to the hometown AV company. By encouraging Canadian companies whenever possible, profits stay in Canada and are re-invested in education, Medicare, our roads (although at this time of the year you wonder) which all helps to keep Canadians employed and the country rolling. I know it’s a pretty simplistic way of seeing the economy, but like everything we do in life, it all starts somewhere and builds from there. As you know, you can’t get fit if you don’t start exercising, or put money aside if you don’t start saving. Everything has a start. As a meeting planner, you have a lot of influence, you can tell hotels and venues that you want local wine instead of Australian, nothing against Australian wines but why buy wine that comes from halfway around the world that is no better than our local wines? Sometimes you cannot substitute but when you can, use your purchasing power, flex your planner pecs, and tell the venue or hotel (before you sign anything of course) exactly what you want. Afterall, it’s no harder for them to buy local than foreign, unless of course head office tells them to – in which case you might want to start flexing a bit more and you’ll see power builds on power! So when possible, think CANada first and if all this talk of flexing of your muscles is making you hungry, read on because this is our food issue – bon appétit! — Leo Gervais
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M ANAGING E DITOR
A SSOCIATE E DITORS G RAPHIC A RTIST S ALES C IRCULATION EXECUTIVE
ASSISTANT
C ONTRIBUTORS
Leo Gervais lgervais@theplanner.ca Camille Lay clay@theplanner.ca Jyl Ashton Cunningham jashton@theplanner.ca Matt Riopel James Paulson jpaulson@theplanner.ca Tania Joanis, Patricia Lemus Debbie Barlow Rachel Coley, Julie Danaylov, Cynthia Fell, Barry Siskind, Jane Langdon, Marcel Morgenstern, Don Murray, Sandra Wood
Cover photo: Design by Matt Riopel
2105 de la Montagne, suite 100 Montreal, Quebec H3G 1Z8 Telephone: (514) 849-6841 ext. 315 Fax: (514) 284-2282 We welcome your comments: info@theplanner.ca The Planner is a monthly publication distributed to professional meeting and event planners across Canada. The Planner uses 30% recycled post-consumer paper. Poste-publication No. 40934013 4
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In this Issue 6 Looking professional > It’s always a conundrum – should we dress more casual or more formal? It’s hard to know what’s right, so our popular columnist Barry Siskind takes some of the guesswork out of how to dress for success at tradeshows.
10 Creating a food concept > In a world of muffins and sugar, our Assistant Editor Jyl Ashton Cunningham proposes a new way of thinking about food. She offers plenty of examples of how to turn things around by trying something different to achieve your desired result.
12 Short Cirque-it > Looking to have an event under a big tent? First-time contributor Julie Danaylov of Aerial Angels explains the best way to go about a cirque-themed event that will be sure to leave your guests breathless.
17 Wine tips revealed > Marcel Morgenstern of Pillitteri Estates Winery provides a serious look at choosing wines with plenty of suggestions on reds, whites and how to match different wines with the flavours on your plate.
24 Venues with a view > Our wonderful readers have once again supplied us with a host of great Venues With a View from all across the land. Among some famous venues are a few true gems that even WE had never heard about...
24 Fun with food > Jane Langdon knows food. Why is this important to you? Because not only does she run the Wine Country Cooking School in Niagara-on-the-Lake, but she believes that cooking should be fun. Read her expert article on how to heat up the kitchen and have an enjoyable time doing so.
34 Food survey > This month’s survey is all about food (hey, it’s the food issue!) and it was most enlightening to see what our readers thought about everything from matching food to wine to using local produce. May ’08
Looking professional matters! BY BARRY SISKIND tudies have shown that 55 percent of your visitor’s impression of you comes from what they see. It’s your para-verbal behavior, which is made up with such things as gestures, eye contact, posture and what you are wearing. Dress is always a controversial topic. Exhibitors either dress too formally or too casually. Then there are those who choose to have their staff dressed all the same. It’s hard to know what’s right. The underlying word that should guide your choice of dress is professional. How would a professional in your industry dress? The problem is that the word professional has changed dramatically over the past few years. In some industries it would have been the norm to dress in a suit and tie. Now it seems that sport shirts are quite appropriate. Then there is the issue of culture—in some areas of the world, culture demands more or less formal clothes. The bottom line is that it’s difficult to find what is the appropriate way to dress. So, here’s a guideline for you to consider: Wear what you would wear if you were visiting a customer at their place of business from Monday to Thursday—we don’t count dress-down Fridays. If it’s okay to wear at their place of business then it’s probably okay for a trade show. Then there is the discussion about themed clothing— golf shirts, buttoned down shirts etc. Well-chosen, themed clothing can look very professional. In addition, it provides lots of additional benefits such as when you tie in the color and messaging on your clothes to the display. Then it becomes easy for visitors to know whom to approach at the busy show. Your staff also becomes a walking billboard during their breaks as they make their rounds of the show.
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If you choose the theme clothing option here are some considerations. Don’t limit your choices to shirts. Theme clothing comes in all forms such as ties, armbands, blazers, hats, bandanas, vests and sweaters. So rather than doing what everyone else is doing make a statement and do something different. Choose clothes that are of good quality. It’s your image that is at stake and loose threads, wrinkles and arms that are falling off are a direct link to your visitors impression of your company. Tie the coloring and messaging on your clothes to those in the booth. Remember that your staff members are walking billboards. Don’t make these messages so subtle that someone has to be standing immediately in front of your staff to get the message. Choose clothes that are gender and physique neutral. You don’t want anyone feeling uncomfortable wearing what you choose. Make it mandatory. If you choose theme clothing it is a must for everyone who is working at the booth. Your instruction should also include the clothes to wear in addition, for example you provide the shirt and everyone wears black pants. If your show is more than one day long ensure that people have a change of clothing. Or, at least provide overnight laundry service. It’s important to look fresh and eager each day of the show. Whether you choose a professional look related to how you would visit a client or choose theme clothing, you need to understand the consequences of that decision. Make sure your staff are on board and understand how they look can be very important. Barry Siskind is North America’s foremost trade and consumer show expert. Visit his website: www.siskindtraining.com or e-mail him at: barry@siskindtraining.com.
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F.Y.I. – Health
Want to live 14 years longer? If you’re looking to increase your lifespan, it could be as simple as not smoking, being physically active, drinking less alcohol and eating at least five servings of fruits and vegetables a day. According to a 11-year study of 20,000 people in Norfolk, England those who did none of these things were four times more likely to die by the end of the study than those who did all four. Each factor was beneficial, but the greatest benefit was by far seen in people with all four. The subjects were ages 45 to 79 at the start, with no known cancer or cardiovascular disease, and the results held regardless of social class or body weight.
This is just nuts! Ever push aside a bowl of cashews because you’re afraid it might add to your waistline? Recent research suggests just the opposite, that nuts can help in weight control. With the exception of chestnuts, nuts contain a lot of calories – 160 to 200 an ounce from healthy unsaturated fats. But in general, people who eat nuts regularly tend to weigh less than those who don’t – at least they don’t weigh more, population studies show. For instance, a Spanish study of nearly 9,000 people, reported in Obesity magazine last year, found those who ate nuts at least twice a week were less likely to gain weight over 28 months than those who never or rarely ate nuts. The fiber and protein in nuts help make you feel full longer, so you are less hungry–and presumably eat less – later. Some studies even suggest that nuts may slightly increase calorie burning and that not all the fat in whole nuts is absorbed–from 4% to 17% passes out of the body undigested. Studies have consistently linked nuts to a markedly reduced risk of heart disease, largely because they have a favourable effect on blood cholesterol. The Journal of Nutrition recommends eating about 2 to 3 ounces of nuts most days of the week –in particular almonds, pecans, peanuts and walnuts as they may significantly lower total and LD (“bad”) cholesterol. In some cases, nuts have been shown to increase HDL (“good”) cholesterol. One small handful is about an ounce.
• Try to eat unsalted nuts whenever possible • Nuts are a good substitute for protein for people who want to consume less red meat. • Peanuts are technically legumes but are classified with nuts because of their shared nutritional and physical qualities and have the most protein. • Almonds are richest in Vitamin E and calcium (35% and 8% of the daily recommended amount, respectively). • Cashews are the richest in zinc and copper (30% and 10% of the daily recommended amount, respectively, per pounce)
Walking an easy way to improve health If you’re looking to get back into shape, walking is an easy way to start. Here are some ways to improve your walking workout: • Walk briskly for at least 30 minutes a day or for one hour four times a week • Skip elevators and escalators and take the stairs • Use a pedometer to get motivated, and aim for 3,000 steps a day, then work up to 10,000 (about 5 miles for the average stride) • Swing your arms and burn 5-10% more calories • Choose varied terrains, and know that grass or gravel burns more calories • Try backward walking even at a slow pace for more intense training. Use a deserted track and try to walk with a forward walking partner
A FEW OTHER NUTTY TIPS: • Nut butters, including almond, cashew, and of course peanut butter, have the same nutritional advantages as the nuts themselves and are a healthier sandwich filling than cheese or most meats. May ’08
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Dine Around: An ideal way to meet and eat BY CYNTHIA FELL
s exciting and rewarding as the field of event planning can be, planners are often asked to perform Herculean tasks with limited resources, and limited time. Plan a dinner for 300 conference delegates on a Friday night, less than two weeks away? Sure! Stay within a modest budget for 250 of them, but give 50 VIPs the platinum treatment? Of course! Oh, and 8 of the guests will be vegetarian, 4 have seafood allergies, and 1 cannot eat gluten? Pass the Advil! At times like these, an often over-looked, but fun and creative option for larger groups is the Dine Around. As the term implies, a Dine Around places your larger group into smaller (and more manageable!) sub-groups, with each placed in a variety of restaurants across the City. A Dine Around is perfect if you are planning the following types of events: • Out-of-town groups who want to experience some of the city’s best restaurants • Conferences and trade shows where attendees want to explore the city afterwards • Corporations who want to create smaller networking opportunities outside of the conventional large ballroom event
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The Dine Around has been used in various tourist and conference destinations in America for over a decade for groups as small as 25 to as large as 1,000. Our company, Dining Events, has imported this idea to Canada and has been assisting planners with successful Dine Arounds ever since. For example, we recently had a meeting planner who was organizing a pharmaceutical conference in Toronto. One week before the meeting, the pharmaceutical company decided that they wanted to organize regional dinners for their sales representatives and clients. This involved over 300 people and 20 restaurants in one night! Since the pharmaceutical employees and clients were staying in downtown Toronto and attending meetings at the Metro Trade and Convention Centre (MTCC) during the day, we suggested restaurants within walking distance of the MTCC. Our detailed proposals provided the meeting planner with all the information she needed to select the most appropriate restaurants for the group. The client had a firm budget that they did not want to exceed, so we designed pre-set menus to stay on target. On the day of the dinners, our team arrived at each venue to provide customized menus and review the details with the restaurant contact. 8
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The meeting planner was thrilled because our services saved her hours of work. She was able to focus all of her time on orchestrating the other details of the program and still present her client with a fun and unique night out that was well organized and on budget. Companies like ours in most major cities have a roster of restaurants that can participate in a Dine Around which are comparable to one another in quality. Thus, when Jane Doe, a meeting attendee, is socializing with fellow attendee John Doe over breakfast the next day you do not want Jane to feel slighted because John’s restaurant experience sounds much nicer than hers. Jane will not appreciate John’s account of his grilled striploin with truffled vegetables and fines herbs if she was only offered a burger. And you know they will talk! WHAT ABOUT MENUS? À la carte or from a pre-set menu? You’ll need advice on the right type of menu. For example, our experience shows that the larger the group, the less likely you’ll want à la carte to ensure a high level of service for your group. WHAT IF JOHN DOESN’T WANT TO SIT NEXT TO EUGENE IN ACCOUNTING? In our experience, it is best to have assigned seating if possible. Too often, when attendees are selecting the restaurant themselves, they will see where the VIPs are dining and sign up for those restaurants en masse – crowding the VIPs and leaving other restaurants empty. If you want to cut down on your Advil consumption, assign the seating. And we can advise you on which restaurants may be more suitable to which crowd. Although all the restaurants are high quality, they all have their distinct character and we can help you make sure your clients are seated in the right restaurant. WHAT ABOUT PAYING THE BILL? When you are dealing with a group and the company is paying for the Dine Around, a nice option is to arrange for everything to be master billed, so the bills will not be presented to the tables. The restaurants will charge the credit card on file. This option often makes the most sense when the company is paying for the Dine Around. You should also think about this option when your group is entertaining clients. Your client can finish their meal and leave the restaurant without settling a bill in front of their guests. It’s very classy and sets a good impression.
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There are several ways to handle dinner speeches CONTINUED FROM PAGE 8
DOES A DINE AROUND LIMIT THE OPPORTUNITY FOR SPEECHES AND ANNOUNCEMENTS? Not necessarily. Planners have asked us in the past how to do a Dine Around if the client wants to make a speech or announcement in front of their larger group. In the past, we have resolved this dilemma by helping the planner arrange for a pre-dinner cocktail reception where the group comes together and receives any speeches. Then everyone breaks up into their groups and sets out for dinner at different restaurants in the city. On the flip side, you could do the reverse: Everyone does the Dine Around first and then reconvenes at a venue for a closing dessert reception. It’s interactive and entertaining for the attendees, and may work out to be more budget-friendly for your client. It takes just a little co-ordination to make you look creative and provide a cutting edge idea and we are more than happy to help you put away the Advil bottle! Cynthia Fell is President of Dining Events. For more information about the Dine Around or assistance in planning a restaurant event, please contact her at 416.516.2994 or info@diningevents.ca.
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Still Number One: www.theplanner.ca
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Creating the (food) concept at events More to breakfast than muffins BY JYL ASHTON CUNNINGHAM, CMP he question of how the ubiquitous Canadian continental breakfast came into being remains a mystery. Oversized muffins, gooey Danish pastries (again way too big) and something with a catch-all and highly suspicious name, Coffee Bread. Croissants are rarely the authentic fluffy buttery concoctions that melt in the mouth and Cinnamon Buns are just wrong. It doesn’t seem to matter where the event is geographically or how high the standard of the venue, continental breakfast inevitably has one or all of the above presented as the items available. For a healthy option, many venues simply add some sliced fruit or pots of low fat aspartame-laced yogurt with more nutrition in the carton. It’s hardly surprising that meeting delegates have such low energy first thing in the morning. It’s a fact that sugar is really bad for everyone, no exceptions, so why do venues continue to offer sugar laden food for the most important meal of the day? There are so many more wonderful options which cost about the same as sweet pastries, yet provide a protein packed start and an energy boost that lasts until lunch time. Consider requesting that some of these options be served at your next breakfast event:
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• Spanish Tortilla – basically quiche without pasty, but a little more substantial so it cuts easily into attractive squares and can be served hot or cold. Miniature quiches are a good alternative option. • Savoury corn breads with mushrooms, peppers or ham and baked in mini muffin pans. • Omelette wraps, using wholewheat flour tortillas, again can be served hot or cold. • Mini stuffed wholewheat pita breads with flavoured cream cheeses and ham or smoked salmon. • Low sugar home-made fruit and nut breads (banana and walnut, cranberry and almond, lemon and poppy seed, apple and pecan) using apple sauce as the sweetener. • Fruit kebabs with just two different fruits on each stick. Any more than two makes eating them in front of colleagues awkward as well as being costly. • As the owner of McGregor’s Gourmet International in Montreal during the 1990’s, I catered hundreds of breakfast events to consulates, the military and universities. 10
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It soon became clear that the regular continental breakfast was not going to work on an ongoing basis and some reasonably priced, easy to make alternatives had to be found. The revitalized menus including the ideas above were received with much enthusiasm and a simple yet innovative concept was born. We didn’t stop there. Lunches became another challenge, as the same clients would regularly have meetings two or three times a week, always cold and had to be easily picked up and eaten without cutlery. We tried all kinds of ideas with open topped sandwiches, rice noodle wraps etc, however the most popular lunch was created entirely by accident. A client cancelled a cocktail event for 40 people the same morning that it was taking place, and most of the canapés and hors d’oeuvres had already been prepared. They understood that the catering would have to be paid for in full at such late notice, and more as a joke I told them, “If we can sell the food to another event today, we’ll only charge you the deposit”. At about 12:30 p.m. another client called in a very distraught state, as she had completely forgotten to order a lunch for 20 people and wondered if the chef could “throw something together” in half an hour as the guests were due at 1 p.m. I asked if she was open to something a little different and she agreed at once. We sent over the hors d’oeuvre as the lunch and it was such a hit that the “cocktail lunch” became another of our specialties, especially with the French and British Consulates who loved to showcase their native cuisine in different ways. One of the most popular and effective ways of creating food concepts for maximum variety at events is with food stations. While cooking a-la-minute has always been a great way to entertain guests as well as feed them, food stations have developed into exciting and interactive experiences, drawing from international inspiration and the fusion of several cultures into each delectable dish.
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Food stations have developed into exciting and interactive experiences, drawing from international inspiration
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Using local produce is part of a growing food trend At the MPI WEC in Montreal in 2007, the closing event featured food stations by chefs from some of the top hotels and restaurants in the city, each in friendly rivalry to present the perfect miniature plate of food. The artistry of each dish was as wonderful as the taste, and people were talking about the event for months afterwards. NEVER BE AFRAID TO TRY SOMETHING DIFFERENT A planner’s creativity in trying new concepts with food service can only be truly effective with cooperation from the venue which can be a challenge in itself. One solution might be to request a meeting with the chef as well as with the catering coordinator, to discuss options outside the usual menus. Most venues have a policy of being able to accommodate something a little different on request and many chefs welcome the opportunity to showcase their talents. Be prepared to pay more for anything that is not on the menu, as the ingredients may have to be purchased outside the chef’s regular bulkbuying budget. The latest trend in creating food concepts is undoubtedly going to be in the use of fresh, locally grown produce and organically raised meat, poultry and fish. Quite apart from tasting so much better, the carbon
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footprint is significantly reduced and the support of local suppliers improves the economy. Watch out for Ontario wines becoming increasing popular as eastern Canada catches on to the trend. With wineries like Cave Spring Cellars, Peller Estates and Hillebrand producing really impressive wines at reasonable prices, it will be no hardship to purchase locally. Likewise in the west, vineyards such as Mission Hill and Salt Spring, will enjoy increased popularity. The message here when creating food concepts for events and conferences, is never to be afraid to try something different, as the novelty of being creative with food presentation ideas is just as appealing to guests as the food itself. There is nothing to say you can’t serve canapés for any meal, or breakfast at night if you like. I attended a wedding some years ago at a resort, where a full breakfast was served at 2 a.m. before the guests went to bed. There were many more people enjoying the meal at that time than there probably would have been at the traditional breakfast time, allowing guests to sleep before heading home. Jyl Ashton Cunningham, CMP is owner of JAAC Meetings and Events By Design, and Associate Editor of The Planner, Ontario. Jyl welcomes your comments and can be reached via e-mail at: jashton@theplanner.ca.
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Planning a cirque-themed event BY JULIE DANAYLOV
ions and tigers and bears – no longer. Left behind are the days when ferocious beasts, daring ringmasters, and cotton candy were the tell-tale icons of circus. Fast forward into the twenty-first century and through the rapid transformation of circus arts (notably initiated by Canada’s own mega circus success story Cirque-du-Soleil) animalfree circus acts combine astonishing feats of human physical virtuosity leaving audiences breathless around the globe. Transition this high calibre form of entertainment into the event-planning world, and you have today’s cirque-themed event concepts which offer a super-chic alternative to your every day event theme transforming ordinary get-togethers into extraordinary experiences. Think classy. Not carny. Whether you are planning a large-scale corporate function or a small-scale party, the versatility and adaptability of a circus theme can accommodate any occasion with a distinct style and class of its own. More and more, cirque is being sought out and utilized for sleek corporate functions, funky fundraisers, wonderful weddings (yes weddings), perfected product launches (there is nothing like tastefully body-painted artists to reinforce corporate branding!), fabulous festivals and much more. If you haven’t already ventured into the marvellous world of cirque, now may be the perfect time to try something new. Not only do cirquethemed events offer a forum for dazzling entertainment options, but they also provide the opportunity to explore elaborately fantastic design concepts. (Think “Garden of Eden” decor coupled with exotic bright, sunlit ambiance among endless options) Circus 101: The Language of Cirque: Familiarizing yourself with industry terminology may help you stream line your planning process and avoid confusion when communicating with other event professionals such as venue personnel, clients and artists alike. Here are just a few common terms that may find their way into your vocabulary in conversations surrounding your event. [1] “Aerialists” are artists who perform in the air on various apparatus such as hoop [pictured]. [2] “Apparatus” is the tool of expertise used by the specialty performer both in the air and on the ground. [3] “Rigging” is the process in which aerial apparatuses are set up by a certified “rigger” usually recommended by your entertainment consultant/ circus expert. Step right up. Don’t shy away from cirque! If you are ready to take the plunge into this exciting event theme simply follow the checklist below and enjoy. Be sure to maintain the new perception of cirque sophistication along with the good old-fashioned concept of fun and awe.
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As well, it should be noted that depending on your circumstance, there may or may not be rigging capabilities contingent for aerial acts at the venue you (or your client) has chosen. If this is the case, no need to panic! Circus themes can still be successfully executed through custom-made floor apparatuses (which give the illusion of flight) and top-notch floor artists. Examples of aerialists and floor artists are described in the checklist below. JULIE’S CHECKLIST FOR PLANNING A CIRQUE-THEMED EVENT. 1. Budget: Before selecting your specific acts be sure to determine a budgetary range that both you and your client will be comfortable with. For the most part aerial acts are expensive. Examples of aerial acts include hoop, trapeze, silks, straps, rope, bungee, hammock, Spanish web among many others. The high price of such acts are due to a number of factors: Artist Rehearsal Time (act development), Costuming Customization (to accommodate the event’s theme/colour scheme), Liability Insurance (which should be held by each artist and/or circus company), and Rigging (in many cases [but not always] a separate certified rigger is required to set up and secure each aerial apparatus). Ascertaining a top-end and bottomend price range will assist the cirque company you have hired make the best possible act recommendations. Floor acts are generally much easier to accommodate and are usually less expensive. Examples of Floor Acts include acro-dance, ribbon dance, contortion, hand balancing, choreographed acts which utilize custom engineered floor apparatus, break dancers, animators, illusionists and many more. 2. Venue: If you and your client are set on including aerialists in your event then you will be sparing yourself much time and expense by selecting a venue that is conducive to rigging. This means that the specific space/room has one of the following features [1] exposed beams [2] an accessible truss system (keep in mind that this truss must be rated for human loads and have free rigging points that are unobstructed by the lighting systems) [3] Weight-bearing points rated at a five tonne minimum or [4] Accessibility to the rigging points via scissor lift or genie lift. If the venue lacks all of these features then you will have to hire a separate company to construct/or rent-out a truss system customized to the space. This option can be extremely costly and time consuming. Sound overwhelming? Be sure to ask the advice of the director of your selected cirque company for ideal venue recommendations in your area.
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When to ice down or heat up
Elisa DeAngelis performs an amazing move for the Aerial Angels. Photo by: Sarah Thompson, Body Paint by: Maddox Lu
It is a good idea to hire experts 3. Time Frame: As much as possible, be sure to leave plenty of lead time before your event. Depending on the scope of the project you may need to factor in additional time for sorting out your logistical particulars. As well, leaving extra time will allow the cirque troupe you hire to have enough rehearsal hours in order to tailor their acts to suit the theme of the event. 4. Hire An Expert: In an industry where safety is paramount to the overall execution of the event, it is in your best interest to hire a company specializing in circus arts. The earlier you can consult an expert the smoother the planning for your cirque-themed event will be. Julie Danaylov is the Co-Creative Director of Aerial Angels and Dance Divas. Aerial Angels and Dance Divas is a Division of DeAngelis Entertainment Inc. She can be reached at: aerialangels@gmail.com or www.aerialangels.ca. May ’08
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Any weekend warrior knows after a tough game on the court or gridiron or even on the links, sometimes an ice pack is an athlete’s best friend. The basic rule of the thumb is to use ice for an acute injury, such as a sprained ankle, until the swelling and pain subside, which usually takes two to three days. Icing constricts blood vessels so there’s less internal bleeding and less leakage of fluids into tissues, thus lessening swelling and pain. It also acts as a local anesthetic and reduces muscle spasms. Icing can also help chronic injuries like tendonitis, bursitis as well as persistent trigger point muscle pain. A good method to remember is R.I.C.E. ( Rest, Ice, Compression and Elevation). Rest: For most injuries, rest the area until the pain decreases. For simple sore muscles, however, gentle stretching will reduce stiffness more quickly. Hold the stretch for 30 to 60 seconds, then rest and repeat five to 10 times. Do this several times a day. Ice: Ice is the most effective treatment for reducing inflammation, pain and swelling of injured muscles, joints and connective tissues—such as tendons, ligaments, and bursas. The cold helps keep blood and fluid from building up in the injured area, reducing pain and swelling. Apply ice as soon as possible after injury, even if you are going straight to the doctor. To speed recovery and ease pain, raise the injured area and apply ice for 20 minutes (10 to 15 minutes in children) every two to three hours while awake. For best results, place crushed ice in a plastic bag and wrap with a moist towel. Use an elastic bandage to hold the pack in place. During the first 48 to 72 hours, or as long as there is any swelling, do not apply heat to an injury. Heat increases blood flow to the affected area, which makes swelling and pain worse. Compress: Between icings, wrap the injured area with an elastic bandage to help control swelling and provide support. Begin wrapping at the farthest point away from the body and wrap toward the heart. For example, to wrap an ankle you would begin at the toes and wrap to the mid-calf. Don't sleep with the wrap on, unless told to do so by a doctor. And don't wrap too tightly! If the wrap begins to cause pain or numbness, or if toes become cool or white, remove the elastic bandage and wrap it more loosely. Elevate: Raising the injured area above your heart will allow gravity to help reduce swelling by draining excess fluid. At night, place a pillow under the area to support and raise it.
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Green: The cost of doing business BY SANDRA WOOD, CMP hope you enjoyed a productive Earth Day! It’s wonderful to see such a flurry of interest in green meetings this year. The momentum just keeps on going. I’ve had the opportunity this past year to speak to various suppliers and planners who are curious and keen to start implementing green practices. At most of these events people have asked me if green meetings cost more? This is not a simple question to answer but, based on the experiences I’ve had so far, here are my thoughts. First let’s define cost. There’s cost to the environment, cost to your budget and cost in terms of your time. Given all the raised awareness around global warming, I do not think we need to talk much about cost to the environment. We all recognize that there is a huge cost to doing absolutely nothing which is why so many industries, including hospitality and tourism, are stepping up to the plate and improving their “environmental performance”. So what about costs and how does it affect your budget? If I was to generalize, I would have to say that about 20% of what you do costs more and 80% doesn’t.
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The bottom line on your budget may well be a wash. But this is a best guestimate and very dependent upon what your fixed and variable costs are. Articles on “greening” recommend selecting cities that are central for attendees thereby reducing the environmental impact of travel (primarily by air). They will also recommend cities with good public transportation, pedestrian friendly walkways, venues and hotels that have active environmental programs in place (i.e recycling/composting etc.). These considerations are excellent and should be the tipping point for deciding where a “green” conference/event is held. However, the current reality is that many planners work for organizations and companies that mandate where the conference/event should go based on provincial rotation patterns etc. So it’s often not possible to improve environmental performance by simply selecting the “ideal” city. As a result, planners must be prepared for additional costs associated with reducing their environmental impact based on the logistics they must engage in within a particular city and hotel/venue. For example, you may have to provide an extensive bus program to move delegates around and perhaps biodiesel buses are available to you.
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Look at your processes and eliminate excess If they are, then you may find them the same price as regular buses or they could cost as much 40% more. You may find that the city you are in does not have a composting program, so you will need to budget for haulage of compostable waste ($350 and up). You may have to pay more for organic food items (preferably locally organic) depending on the available suppliers in the area and pricing can vary from a small increase to almost double. Ask your venue to price out a sample menu versus an organic menu to give you some indication when putting your budget together. You may also find carbon offset costs are higher in one city over another because of your overall carbon footprint (best to contact an offset provider when you’re doing your budget to get an estimated cost). If you want to bring in additional power into a plenary for 400 or more, so everyone can plug in their laptops and use wireless, you may have to budget in excess of $10,000 plus. Purchasing “green” power from friendly sources, such as wind, will only be available in certain provinces and pricing, although not excessive, will also bump up the power bill. But, the good news is there are lots of areas where you can save. If you bring in wireless internet, then you don’t need to purchase USB keys (which can run around $15 each). You will also be saving thousands on printing. Believe it or not, simply having jugs of water will also save you thousands of dollars because if a hotel charges $4/bottle of water, then you’re going to save a lot of money by serving regular water. For those of you concerned about tap water, remember that tap water is highly regulated even more so than bottled. If you cut back from a four course meal to a three course meal, you will drop the unit price of a meal by about $6. If you reduce signage (vinyl banners) and use existing projection then there are considerable savings to be had. If you reduce printing and signage then you’ll see
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your shipping costs drop because you’re not shipping as much material as you used to. These are just a few examples. Don’t forget that on top of everything you are doing, your hotel/venue/supplier can also provide a lot of green services at no charge. I’ve got a wish list that I send out to my hotels and ask them to tell me what they can do and where there will be additional costs. I have been surprised to learn just how much the hotel can do without there being an increase in price. If you’d like to get a copy of that wish list just go to the following website: http://www.pcma.org/pdf/2007GreenMeetingToolkit.pdf So what about the cost of your time? I’ve heard varying opinions on this but the bottom line is it does take more time, but how much time depends on how far you want to go. Anything new takes an initial investment in time. Once you have a system in place the time it takes will diminish. Today I spoke with my graphic designer who informed me that her workload had been reduced because we had streamlined many of our documents. I was quite surprised to hear this, but it makes total sense. Bottom line is “greening” makes you look at your processes and eliminate the excess. In doing so it’s a natural transition to saving money and time in the long run. If you are a planner who is struggling to convince your client or your senior management to do anything, then first implement those things you know will not cost more. Give your client/senior management a “taste” of what is possible and earn their support to do more. Remember that the ongoing challenges of doing something new are always offset by the ongoing solutions you will find. ••• Sandra Wood is the Annual Meeting Manager for the Canadian Medical Association in Ottawa, Ontario. She can be reached at: sandra.wood@cma.ca.
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ENGLISH
Did you know...
Ice Lolly Icing Icing Sugar Jacket Potato Jam Jelly Kipper Liquidizer Mangetout Mince Muesli Muslin Offal Pasty Paw Paw Plonk Porridge Prawn Profiterole Semolina Shandy Sirloin (steak) Snifter Sorbet Spring Onions Squash (drink) Starter Stock Cube Sultanas Swede Sweet Tin Foil Tinned Toffee Treacle
English to American Food Terms ENGLISH
Aubergine Bain Marie Banger Bap Boiled Sweet Broad Bean Candy Floss Caster Sugar Chicory Chips Clingfilm Conserves Coriander Cornflour Courgette Crisps Cutlet Cream, double Cream, single Faggot Fairy Cake Fish Fingers French Beans Frying Pan Gammon Glace Fruits Greaseproof Paper Green/Red Pepper Grill (verb) Hundreds & Thousands Hull (verb)
AMERICAN
Eggplant Double Boiler Sausage Hamburger Bun Hard Candy Fava/Lima Bean Cotton Candy Superfine Sugar Endive French or Freedom Fries Plastic Wrap Preserves Cilantro Cornstarch Zucchini Potato Chips Chops Heavy Cream Light Cream Meatball Cup Cake Fish Sticks String Beans Skillet Ham Candied Fruits Wax Paper Bell Pepper Broil Sprinkles Shuck
AMERICAN
•••
Popsicle Frosting Confectioner’s Sugar Baked Potato Jelly Jello Smoked Herring Blender Snow Peas Ground Beef Granola Cheese Cloth Variety Meats Meat Wrap Papaya Cheap Wine Oatmeal Shrimp Cream Puff Cream of Wheat Beer and Lemonade Porterhouse Cocktail Sherbert Shallots Juice Appetizer Bouillon Cube Golden Raisins Rutabaga Dessert Aluminum Wrap Canned Taffy Molasses
The McIntosh Apple and Red Rose Tea are Canadian! You’ve probably eaten many in your lifetime, but never realized the ubiquitous McIntosh, which is eaten the world over, was spread from seeds from the original tree in Dundela, Ontario. The sweet, juicy, tangy, tender and crisp apples are renowned for making apple pie and cobbler, among other things. The first tree is believed to have sprung up in a second growth bush in southeastern Ontario early in the 19th century. It was one of a few scattered apple trees that were discovered in about 1811 by John McIntosh when he was clearing land to build a house. John McIntosh was pleased to find apples already underway on his new property and moved them to the plot he had chosen for his orchard. It seems likely that the trees had sprouted from an apple core or two that had been discarded – probably of the fameuse variety. This led to the famous McIntosh Red we have today. 16
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Tea time in New Brunswick There is a strong connection between Saint John’s, NB and tea, dating back more than a century, when the tea trade was an important part of the local economy of the day, arriving first on wooden sailing ships, then steamers and railcars. The tea was originally sold loose from tea chests by local merchants, but the quality varied until local businessman Theodore Harding Estabrooks came up with the great idea to produce and pack a quality blended tea that was consistently good. The T.H. Estabrooks Tea Company was born on May 1, 1894. The “Red Rose” brand was born in 1899 when Estabrooks met M.R. Miles, a member of the prestigious tea-taster family in England. They came up with the idea to create a blend of Indian and Sri Lankan teas, rather than the more common Chinese and Japanese teas. Their tea became a household name in Canada and New England.
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Wine knowledge is always useful BY MARCEL MORGENSTERN ou are probably familiar with the rule “White wine with fish and poultry and red wine with red meats.” Beyond this rule there are a few more pointers that will help you make your wine selection a winning one: 1. Try to match the wine to the strongest flavour on the plate (e.g. the steak or the stuffed chicken breast) 2. Balance the weight of the wine to the weight of the food. A heavy meal will need a full bodied wine. 3. Fatty or greasy dishes need a dry wine with good acidity to clean the palate. A good choice for white wines, is for example, an unoaked chardonnay. This wine has been fermented and aged in stainless steel only, thus preserving 100% of its fruit-forward characteristics. This light bodied and dry wine is full of apple and citrus characteristics that make it a fantastic sipping wine, but make it also very versatile with lighter dishes. It can easily be paired with pan seared fish, grilled or stuffed chicken or served at a reception with light appetizer, for example try Pillitteri Estates Winery 2005 Unoaked Chardonnay. To find a red wine which will appeal to a variety of different tastes, I suggest starting with a blended wine. A wine that is too light might get lost when served with heavy grilled meats and a wine that is too full-bodied will take away from the chef’s creation. Medium-bodied wines, such as a Cabernet-Merlot blend have the advantage that they usually appeal to a bigger audience and are very versatile when it comes to pairing them with food, again for example you can try Pillitteri Estates Winery 2006 Cabernet-Merlot which would be enjoyable with red-sauce pasta and is also a great accompaniment to roast beef. A few questions you should ask to determine the required quantity of wine for your event will depend
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not only on the amount of guests you are entertaining and how many courses you are serving but are you running an open bar? Will there be a reception prior to the luncheon or dinner? Will you be serving beer and spirits? Will the wine be served or are you supplying each table with bottles? So “unwine” and enjoy some good home grown and produced wines. Cheers! About us: Nestled between Lake Ontario and the Niagara Escarpment, Pillitteri Estates Winery has been producing premium vitis vinifera and French hybrid grapes for over 55 years on their Niagara-on-the-Lake vineyards. Our philosophy is simple: to produce the finest VQA wines possible from the highest-quality grapes grown in Niagara. This approach has earned Pillitteri Estates over 450 international medals. It is also recognized as the world’s largest estate producer of Icewine and one of the most innovative, creating a wide variety including the first commercially produced Shiraz and Semillon Icewines. Marcel Morgenstern is the Estate Sommelier for Pillitteri Estates Winery. For additional information, please visit Pillitteri Estates’ web site at www.pillitteri.com or to sign up for their bi-monthly e-newsletter. You can find answers to your wine related questions by emailing them to sommelier@pillitteri.com. •••
Ed. Note: At the wineries of Inniskillin and JacksonTriggs in Niagara on the Lake, wine and culinary experiences add expanded reasons for guests to visit. Inniskillin offers daily food pairings in the newly-renovated Founders Hall which includes a demonstration kitchen. In addition, I strongly recommend the book Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass by Canadian Author Natalie Maclean. She is well known for her free newsletter Nat Decants, available at www.nataliemaclean.com. The book is an inspired historical and humourous look at wine.
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CSPEP hosted a green workshop On March 26, The Canadian Society of Professional Meeting Planners (CSPEP) hosted a half-day workshop at Hotel Indigo in Ottawa which focussed on one of the hottest topics today – “Green Meetings.” Both members and non-members from Toronto and Ottawa attended. As a meeting planner it is important to be on the cutting edge of creativity, technology and information and even though Green Meetings seem like a fairly new topic, they have actually been around for quite some time. So, we find ourselves asking why we should be so concerned with going green and what, as meeting planners, we can do to support this important initiative. As we know, meetings bring people together to share ideas and information, generate ideas and make key business connections. We may not realize or worry what difference paper agendas or cups make to small meeting, but we must consider what happens when an event
is on a much larger scale or we’re running numerous events per year. During a typical five day conference, 2,500 attendees will use 62,500 plates, 87,500 napkins, 75,000 cups or glasses and 90,000 cans or bottles. Now multiply this by the thousands of meetings produced each year worldwide and the environmental impact is staggering. Sandra Wood, a meeting planner from the Canadian Medical Association and a member of The Green Meeting Industry Council, presented key learnings on green meeting initiatives and how to go about starting down the green meeting path. Here are just a few ideas that she presented: • Research and prepare a wish list of Green initiatives • Talk to the hotel/venue where the meeting is being held, and suppliers you are using, to put together a mutually beneficial green meeting plan • Share the knowledge, share the workload
• Communicate the passion and vision By taking just a few of these “baby steps” we can start to create shared opportunities, champion the “green “cause and create a ripple effect. Two additional speakers Rosemary Vaughn from Green Gatherings and Anthony Watanabe from Innvolve - also presented some tips, ideas and resources on the value of greening our meetings and showing our clients why it is good for business. Engaging round table discussions resulted in the exchange of current green practices by our members and suppliers, and ideas for further greening initiatives across a broad range of events and properties. What did we learn? That we need patience, persistence and passion as many of these initiatives take, time, money and energy, but it is important to make changes whenever possible, because every meeting can make a difference, reduce environmental and social impact.
AS
CHILDREN, W E A L L
LIVE IN A WORLD OF IMAGINATION, OF FANTASY, AND FOR SOME OF US THAT WORLD OF MAKE BELIEVE CONTINUES INTO ADULTHOOD.
I’VE
CERTAINLY
LIVED MY WHOLE LIFE
THROUGH MY IMAGINATION.
BUT
THE WORLD OF
IMAGINATION IS THERE FOR ALL OF US
–
A SENSE OF
PLAY, OF PRETENDING, OF WONDER.
IT’S
THERE WITH
US AS WE LIVE.
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Air Canada adds fuel surcharges
Industry News
Gambling is No. 1 in Canada You read it right – gambling is Canada’s largest and most financially significant entertainment industry, accounting for 267,000 full-time jobs and contributing $15.3 billion a year to the economy, according to the Canadian Gambling Association. The industry group’s recent report is based on 2006 data and says 57 percent of gambling revenue – $8.7 billion – supported government services and charities. The other $6.6 billion “was spent to sustain operations, paid out as salaries and used to purchase goods and services.” The gaming association’s research – described as the most comprehensive study of its kind – found 135,000 people are directly employed in the industry and indirect gambling-related employment such as food and entertainment services swells the total to 267,000 full-time jobs. For 2006, this translated into $11.6 billion in labour, the associations says. “Gaming has grown significantly over the past decade to become an essential pillar of the entertainment industry in Canada,” association president Bill Rutsey said. “It is now demonstratably clear how the majority of spending in the industry goes directly back to Canadians in the form of paycheques, construction in communities and revenues for the programs and services and charities that we value.”
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Canada’s largest airline, Air Canada, has quietly added fuel surcharges on domestic and transborder routes into the United States, charging from $20 to $60 one-way, depending on the distance. Montreal-based Air Canada made the move as its parent company, ACE Aviation Holdings Inc., said recently that record-high fuel prices have hampered efforts to find a buyer for the carrier. The one-way fuel surcharge is $20 for short-haul, $40 for medium-haul and $60 for long-haul travel within Canada or between Canada and the United States. Westjet Airlines Ltd. is also studying whether to match the fuel surcharge.
Cellphones in-flight in Europe okayed The European Union recently opened the way for air travellers to use mobile phones to talk, text or send e-mails on planes throughout Europe’s airspace. With approval by EU regulators, airlines will be able to launch onboard mobile services later this year. The regulation sets a common standard by which passengers can safely use their mobile phones during flights and airlines will only need to get one license to launch their services across the entire 27-nation bloc.
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Venues with a view in Canada Ed. Note: Our faithful readers have kindly suggested many great venues with a view. Here are some of them. Venue Name: Seasons in the Park City: Vancouver, BC Comments: Seasons in the Park is perched on a hill, located in Elizabeth Park in the city of Vancouver. From this outstanding venue, there is a view of the skyline of downtown Vancouver, the water and surrounding mountains. On a clear night I was able to see the lights at Grouse Mountain. They have an outdoor terrace with fireplaces and provide blankets for the cool of the night. West coast cuisine is outstanding. I hosted a client event there in September 2007 and my guests were overwhelmed by the view. Joanne Kilkenny Vice President, Conferences & Corporate Events BMO Capital Markets Vancouver, BC Venue Name: Radisson Admiral Coordinates: 249 Queen’s Quay West, Toronto, Ontario Comments: Although I did not attend this meeting I was the coordinator/planner. I have never received so many compliments regarding a venue. This meeting was for our Senior Management and it was important for me to make a good impression – I did or rather the hotel did for me. What impressed our people was not the view from the meeting room so much as the view from the guest rooms. Our VP, who is a seasoned traveler, said he called his wife when he got to his room and said “you have to come down here, you won’t believe the view.” I have to mention all of the participants lived within a 2 hour drive of the hotel. Line Bergeron NEBS Toronto, Ont. Venue Name: Ski Jumping Tower Canada Olympic Park Coordinates: Canada Olympic Park Calgary, Alberta Comments: We held a strategic planning meeting here and what better place to contemplate a major leap into the future than at the top of a 90m ski jump? It’s dramatic and memorable. For more inspiration, you can see the skyline of Calgary to the east and the mountains to the west. Maureen Armitage Canadian Angus Association Calgary, Alta. Venue Name: Holiday Inn Select – Toronto Airport - The Roof Garden Coordinates: Dixon Road and Hwy 427, Mississauga, Ontario Comments: This venue, when holding a day-long meeting in the 24
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Roof Garden atop of the hotel the view is second to none. Through the large windows that wrap around 3 sides of the room, the participants have a fantastic view of the cityscape all the way to Lake Ontario and nearby airport lands. There is adequate parking and it is also accessible by free shuttle from the airport and TTC. A ‘gem’ in Toronto. Clients keep asking to go back! Bunny Godman, CMP General Manager Ontario Association of Youth Employment Centres (OAYEC) Toronto, Ont. Venue Name: Solarium, Polson Pier Coordinates: 11 Polson Street, 2nd Floor, Toronto Comments: West-facing, floor to ceiling glass walls and roof, perched over Lake Ontario with a spectacular view of the city skyline and Toronto Islands, north and south private patios with indoor/outdoor fireplaces, seating for 300 at rounds with plenty of space for cocktails, stand up for 800, catering kitchen, and your choice of caterers – all a 10-minute drive from downtown. Dinner watching the sunset over the water; dancing under the stars after dark… what’s not to love? Catherine Fowler Toronto, Ont. Venue Name: Deerhurst Resort Coordinates: 1235 Deerhurst Drive, Huntville, Ontario Comments: Meeting rooms and guest rooms have beautiful views of water, golf courses etc. Such a peaceful and serene setting. I would highly recommend this venue to anyone for both personal and business. Andrea Worrall WMHC Huntville, Ont. Venue Name: Ottawa Marriott Hotel – Sussex/MacKenzie Rooms as well as the Merlot Restaurant, which is a revolving one! Coordinates: 100 Kent Street, Ottawa; 613-783-4219. Comments: I’ve hosted several meetings at the Ottawa Marriott, and received nothing but good comments from participants. Not only is the top floor (27th floor) private, it offers amazing views of the parliament buildings as well as the Ottawa-Gatineau skyline. You can even book the entire Merlot Restaurant for your functions, which also offers amazing views of Ottawa-Gatineau skyline. I highly recommend this hotel. Lyne Demmery FEDCAN Ottawa, Ont.
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Fun with food – heating up the kitchen! Cooking together allows participants to engage in a pleasurable and positive way BY JANE LANGDON here’s little more enjoyable in life than eating, but how do you add an element of fun without resorting to a food fight? One way is to organize a hands-on cooking class. It’s a perfect opportunity for team-building, to celebrate reaching a milestone, or to entertain clients or business partners. While everyone knows how to cook at least something, most people are eager to learn new recipes and improve their basic skills and techniques in the kitchen. In today’s culture of celebrity chefs, cooking seems to appeal equally to men and women (particularly if the cleanup is being done by someone else!). But even more importantly, cooking together allows participants to engage in a pleasurable and positive way, and is a great “leveler” regardless of their position in the company. And of course, the results are both immediate and delicious. One measure of success is when you hear the comment “I can hardly wait to make this again at home.” Typically, participants work in small teams (usually two to four people) and the staff at the school will have done some of the more tedious prep work in advance. Some schools assign one part of the meal to each group while at others everyone prepares the whole meal. If you want to try a shorter “cooking light” approach check out an appetizer and dessert class. So what should you need to keep in mind when planning a group cooking class? First make sure the facility has enough space and equipment that everyone gets to cook. Group size can range from five to 45 people depending on the size of the kitchen. The goal is not to create “gourmet” cooks but to give everyone the opportunity to successfully prepare a dish or a meal. Ask about the recipes that will be prepared and the skill set required. Let the cooking school know about any particular goals the group may have. Is it simply a time to relax after a busy day of meetings? Is it an opportunity for participants from different geographic locations to better know their colleagues? Do you want to reinforce a cooperative approach to completing tasks?
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Jane Langdon with some students in her cooking class.
Keep in mind that as the session goes on, energy levels will decrease so a cooking class works best if it doesn’t start too late. And while it is lots of fun, safety is always a concern so keep any alcohol consumption to a minimum during the actual cooking. The time spent over the meal can be as important as the cooking itself. So check out the dining area to ensure it’s appropriate for mingling and munching. You may want to assign seating to break up cooking teams or allow participants to spend some time with people they don’t see as often. And finally, ask who does the clean up and the dishes! You want to send your group out on a high note and not back to the kitchen for the chores. ••• Jane Langdon is the proprietor of the Wine Country Cooking School at Strewn winery in Niagara-on-the-Lake. The school runs more than 60 private and corporate classes each year as well as classes for recreational cooks on weekends. In addition, it is the only Canadian school mentioned in the excellent book Cooking School Holidays by Jenni Muir . For more information, contact Jane at : (905) 468-8304 or www.winecountrycooking.com.
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Food tasting is sampling with purpose Working with venues for the maximum food experience
Depending on which country is being visited, the level of spicing and seasoning could well be much stronger and the quality of fresh meat, fish and vegetables might also come into question.
BY JYL ASHTON CUNNINGHAM, CMP he objective of a food tasting session is to sample a selection of foods that are being considered for any important single or multi-day function requiring a varied and interesting selection of dishes. It is also a good way of deciding on a menu when a single choice is being offered for each course and with consideration being needed if a group may be of varying age and ethnic background. There may also be instances where a committee or family may be having difficulty reaching a decision on the final menu choice and the chef is given an opportunity to make recommendations and guide guests through the dishes being presented.
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EMPHASIS ON LOCAL PRODUCE This is an excellent opportunity for a planner to test how well the chef has understood the demographic of the group including food allergies or vegetarian options. At a recent tasting, clear instructions were given well in advance that the bride did not like fish or seafood and that she didn’t care for mushrooms. The chef presented shucked oysters and crab cakes as the only hors d’oeuvre samples, a mushroom ravioli as the pasta course, and mushrooms in the sauce for the entrée. If the bride’s preferences are not considered at a tasting, the chances are high that the venue or caterer will not be selected, as was the case here. Another reason for conducting a food tasting is with the increasing emphasis on using local produce. Chefs have to be a great deal more creative when their ingredient options are fewer, especially during the winter season, and it is a real challenge to produce meals where everything is grown, reared and produced locally. As a result, some very interesting menus are being offered, which may require some persuasion to experiment with. OVERSEAS EVENTS SHOULD REQUIRE TASTING Food tasting should also be considered a necessity when planning incentive events overseas, especially when the local cuisine may not be as familiar to the planner and client. Most large Canadian cities offer a wealth of international gourmet restaurants and access to fresh produce year-round, however there is a tendency to cater to the Canadian palate and tone down the intensity of flavour. 26
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HOW TO CONDUCT A FOOD TASTING First, be very clear on the expectation, both with the chef and the guests. It would be unreasonable and wasteful to expect a venue to prepare every dish being considered for an event as a full portion for each guest. Explain to each participant that a dish is likely to be divided between several participants, so that each has a taste of everything. The idea of everyone delving into the same dish with their fork is not always appealing, so have someone divide each dish into portions at the table. Some groups like to include wines with the food to get the full meal experience. Recommendations should be made by a qualified sommelier (wine expert) or the chef/caterer, with an explanation of why each wine was paired with each dish being given at the appropriate time. Ask the chef to be present during the tasting, to answer any questions and explain any dishes that may not be familiar to the guests. Apart from being educational, a chef’s presence validates the experience and helps greatly in the decision-making process. THE QUESTION OF PAYMENT There is a certain level of expectation in the events industry that a food tasting is an opportunity for a free meal. There are few instances where planners may not expect to pay for a food tasting, including large events or conferences where a tasting was agreed to in the contract with a pre-determined number of guests. Otherwise it is reasonable to expect to pay around $75 per person for a food tasting, not including taxes, gratuities or alcohol. One chef explained that while he does charge for a tasting initially, he takes the cost off the final invoice if he is awarded the contract. Whatever the reason for holding a food tasting, the experience should provide a realistic interpretation of what will be served on site, as well as offering a relaxed environment to sample the chef’s creations. Above all, it should be a pleasurable event in itself and is highly recommended for any large event. Jyl Ashton Cunningham, CMP is owner of JAAC Meetings and Events By Design, and Associate Editor of The Planner, Ontario. Jyl welcomes your comments and can be reached via e-mail at: jashton@theplanner.ca..
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Beef: A staple of Western culture BY LEO GERVAIS “Mustard’s no good without roast beef.” Chico Marx
eef has become ingrained as part of the North American culture, and not just as meat. We get “beefed” up when we work out. We ask, “Where’s the beef?” when something is lacking (like the original Wendy’s ad did in 1984). And if we fight, we have a “beef.” Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in the cuisines of Australia, Europe and of the Americas, and is also important in Africa, East Asia, and Southeast Asia. In the Middle East, lamb is usually preferred over beef. Beef is taboo for Hindus and is not eaten by the Hindu population in India. It is also discouraged among some Buddhists. Beef can be cut into steaks, pot roasts or short ribs, or it can be ground. The blood is also used in some varieties of blood sausage. The better cuts are usually obtained from the steer; the heifer tends to be kept for breeding. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (North America). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed grain.
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TENDER OR TOUGH The general rule on tenderness is: The closer to the head or the hoof, the tougher the meat. Other factors that determine meat’s tenderness include age and how active the steer was. In Japan, steers raised for Kobe beef are massaged daily to keep their muscles loose and pliant, yielding an incredibly tender meat. But tenderness does not come cheap: Kobe beef running upwards of $100 per pound. The tenderest cut is filet mignon which literally means “dainty ribbon” or “little thread.” It is a cut of the tenderloin, a boneless, elongated section that runs through the sirloin and the loin. Also called beef filet, the tapered tenderloin is butchered into three sections: Chateaubriand (from the center of the beef filet), tournedos (from the small end) and filet mignon (from the wide end). May ’08
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While it is extremely tender, it is not the most flavourful cut, as it is relatively low in fat and does not benefit from being near a bone. It is best cooked very quickly, either by broiling, grilling or sautéeing. The toughest sections of beef are near the head and feet: chuck (usually ground into hamburger) and shanks (edible only after slow, moist cooking). CHOPS AND VEAL There’s lamb chop and pork chop. But have you ever heard of a beef chop? There is, but it is called a Porterhouse or a T-bone, or top loin. All these sections come from the short loin of the steer. Because a cow is much larger than either a lamb or pig, the resulting cuts are bigger; a beef “chop,” therefore, would weigh upwards of 30 pounds. Veal is solely milk-fed, and there flesh is very white and tender. Three-to-six-month-old calves are called vealers and though their meat is slightly pinker it is still delicate. After six months, calves are young steers; after a year, they are considered cattle and are generally butchered, between the ages of 11 and 16 months. THE BEST STEAK While this may be somewhat subjective, a few key universal points about steak are rarely disputed. First, the best steak comes from a breed specifically reared for top-quality beef production, such as Aberdeen Angus, Limousin or Charolais. The cattle should be raised as naturally as possible (grass-fed, primarily) and slowly in order for the meat to develop the rich marbling of fat that gives a deep flavour. Goodquality beef comes from suppliers that age their meat properly.
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Healthy fun with food Who said you couldn’t play with your food? BY RACHEL COLEY, CMP emember the book by Robert Fulghum titled “All I Really Need to Know I Learned in Kindergarten”? Consider the fun your clients would have at a cooking class for a teambuilding or corporate event. Just imagine the chuckles as your colleagues spin sugar for a magnificent centrepiece, covering themselves with delicate sticky strands at the same time! A successful cooking class can also be the vehicle to bring different departments in an organization together. In this scenario, learning to work side by side in a kitchen to prepare and create a delicious meal that the team can enjoy helps to foster the need to work together to achieve success in the organization. However, a cooking class just for fun is also a great social event. Why not include a cooking class as an optional activity to delegates at a conference or meeting. A fun and relaxing way to get away from the business sessions, an opportunity for those who love to cook to learn a new technique and taste food from another country. Another option is to include wine pairing and tasting as part of the class – learning how to pair particular wines with each course of the meal. Great Cooks on Eight in Toronto offers a wide selection of classes and will work with the planner to customize menus to suit the needs and budget. Their stateof-the-art facility can be found on the eighth floor of the Simpson Tower, 401 Bay Street in Toronto. On the Web: www.greatcooks.ca
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evening of fun and delicious food. The group learned to filet plaice to bone, prepare and dress lobsters and spin sugar. It was truly a “hands-on” experience with much conversation and laughter as they valiantly attempted to follow instructions. They were also able to watch the culinary team create masterpieces out of their amateur attempts. Needless to say, the meal was sumptuous and tasted exquisite. On the Web: http://park.toronto.hyatt.com For the more adventurous, why not consider catching and cooking your own food? There is a growth in wilderness fishing camps that offer the unique and luxury experience of flying in by float plane, learning to fly fish and catch fresh water pickerel, bass, pike, salmon and trout. Wild Osprey Lodge in Balbuazard, just 480 kms from Montreal, provides an idyllic setting with luxury accommodations. Ts’yl-os Park Lodge in Williams Lake, British Columbia offers a Western wilderness experience. On the Web: www.balbuzard.com/index.html www.tsylos.com Whatever approach you decide to take, food will always be an essential and enjoyable part of any event. So bring the fun back into food and play some games – perhaps less messy than in kindergarten, but guaranteed to bring a smile to your delegates’ faces. Enjoy! Rachel Coley is a product buyer based in Oakville Ontario. She is a new contributor to The Planner and welcomes your comments. Rachel can be reached at rcsltd@cogeco.ca.
Have fun with chocolate and make your own truffles! Eat what you make and take a sample back to tease your family or colleagues. J.S. Bonbons offers hands-on specialty classes in the art of creative chocolate design. Wow your friends with your very own truffles and chocolate dipped strawberries all neatly placed in a chocolate cup. On the Web: www.jsbonbons.com The Executive Chef at your hotel may also be interested in hosting a cooking class for a small group. The Executive Chef at the Park Hyatt Hotel in Toronto recently invited a group of meeting planners for an
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ON WHEN TO DRINK CHAMPAGNE I drink it when I am happy, and when I am sad. Sometimes I drink it when I am alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry, and drink it when I am. Otherwise I never touch it – unless I am thirsty. Madame Lilly Bollinger (attrib.)
May ’08
F & B are important components to any event whatever the raison d’être BY DON MURRAY, CMP ow does Food and Beverage fit into the planning of your event and what considerations should you be looking at? As always its importance will be based on the overall “Raison d’être” for your event as well as the specific purpose of your individual functions. In a past life, I worked in the F and B department of a major hotel and still spend a considerable amount of time in both hotels and convention centers. The reason for writing this article is not to exhaust all the considerations but rather to highlight certain key points. If for example you are planning a Conference Dinner, the next day’s agenda must be considered as well as the reason for having the Dinner. It will often be a balancing act, but one that will both affect today’s outcome and tomorrow’s potential. If the purpose of the evening is to wind down after an extremely focused day on content you should consider a dinner that both calms and relieves stress while controlling alcohol consumption. By not considering all the details you could end up being counter productive with regards to the entire program. In this age of political correctness controlling alcohol consumption has to be in the forefront. Before dinner cocktails should be around 45 minutes, making sure to always provide a variety of alternatives to alcohol. This will decrease both the cost and possibly increase the productivity, when considering that on average two drinks are consumed per hour. One last point that bears repeating is that food should always be made available. For budgeting purposes six pieces of food, “hors d’oeuvres,” should be allocated per person based on a 45minute reception.
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When considering menus you must also consider religious restrictions and personal preferences. Certain food groups are to be avoided if at all possible such as pork and shellfish. You will never be able to please everyone all the time, however you, should try not to alienate a large segment of the population. Some other suggestions could be serving meals with protein and then followed by carbohydrates. Studies show that protein stimulates mental alertness and carbohydrates assist in the process. Desserts can be an excellent source for carbohydrates. Another suggestion would be to schedule some light exercise activities following an afternoon food function. As you see there are almost as many considerations to take into account as there are choices when choosing Food and Beverage. The right combinations will always taste better and, in the end, leave your participants with a pleasant taste in the mouth and the right information in their head. Don Murray, CMP, is the Operations Manager for Avtec Professional Audio-visual Service. he can be reached at: dmurray@avtec.ca.
Formal Meal Times Nineteenth century servants were expected to serve meals according to these rules: Announced time
Actual Time
6 o’clock 6 o’clock precisely No later than 6 o’clock
7 o’clock 6:30 o’clock 6 o’clock
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MATCHING WINE WITH FOOD Ed. Note: We thought we would give you a few wines to match with food...
From the book, ‘Wine with Food’ by Joanna Simon Aligote France (tart dry wine) Aperitif with dips, tortilla, mussels, snails, cod and trout
Asti (Spumante) Italy (light sweet sparkling wine) Puddings: jelly, fruit salad, Pavlova, lemon soufflé, light chocolate mousse or Christmas pudding Barbaresco Italy (full-bodied red wine) Roast game, beef, ceps, truffles
Bardolino Italy (very light crisp red or rosé) Antipasti, cannelloni, seafood soup or stew Barolo Italy (rich full-bodied red) Game and game stew, rich beef
Beaujolais France (vibrant light to medium-bodied wine) Charcuterie and cold roast meats, pork chops, fish in red wine sauce, and mushrooms on toast
Beaujolais Village France (fruity medium-bodied red) Kidneys with mustard, charcuterie, sausages and salmon Beaune France (medium to full-bodied red) Rabbit casserole, roast duck with cherries, wild mushroom fricassée
Bordeaux France (medium-bodied dry red) Lamb, Irish stew, rare roast beef (hot and cold) with old clarets; (crisp dry white): grilled fish, mussels, poultry and seafood Bourgogne France (medium-bodied red) Duck breast, oeufs en meurette, game,
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truffles; (medium to full-bodied white): fish in creamy sauces, cheese soufflé, roast chicken
Brouilly France (fruity, medium-bodied red) Cold meats, cotecchio, stuffed peppers
Cabernet Sauvignon France/Everywhere (tannic deeply flavoured red) France: red meats, especially lamb; poultry; mature hard cheese; California: full-flavored meaty casserole; Australia: kidneys or kangaroo or beef; New Zealand: lamb; Chile/Argentina: full-flavored meat dishes; Eastern Europe: sausages, lasagne, turkey; Italy: char-grilled meat or game Chablis France (firm dry white) White fish, e.g. Dover Sole, turbot; shellfish or oysters; trout with almonds, poached salmon; brandade: kedgeree; deep-fried food; Chaource cheese Chambertain France (full-bodied red) Coq au vin, roast guinea-fowl, partridge, grouse; or hare or venison Champagne, Brut France (fine dry sparkling) Drink as an aperitif or, oysters, smoked salmon or caviar, or with Chinese food
Chardonnay France/everywhere (from Old World, medium-bodied fruity dry white) Drink with cheese and egg dishes, asparagus and artichokes, potted shrimps and other seafood, poultry, or dishes with nut sauces; (New World, full-bodied fruity voluptuous white) Richly sauced/flavoured food such as lobster thermidor, guacamole, vegetable terrine, duck à l’orange, or mild creamy coconutty curries Chateauneuf –du-Pape France (full-bodied red) Casseroles, e.g. lamb, beef, venison, game or lentil; cassoulet or roast goose THE
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Chenin Blanc France/New World (crisp, dry, medium or sweet wine) Loire: as an aperitif or with delicate creamy fish dishes; if sweet, with fruitbased or almondy puddings New world (dry): curries, stuffed courgettes Chianti Italy (fruity medium-bodied red) Spinach and ricotta cannelloni, cold meats, simple light meat dishes, pizza, barbecues
Chianti Classico Italy (full-bodied red) Roast pork, grilled steak, and white truffles with pasta
Chinon France (juicy, medium-bodied red) Asparagus, goat cheese, fish e.g. red mullet in red wine, charcuterie, not too heavy meat dishes, e.g. stews in beer or stout Chiroubles France (medium-bodied fruity red Steak tartare, Brie, rabbit in red wine, broiled or grilled gammon
Corton-Charlegmagne France (rich, luxurious full-bodied white) Roast veal, lobster, richly-sauced white fish, fresh salmon and scallops Côte du Beaune France (medium-bodied red) Roast pheasant, vegetable rissoles, and sweetbreads; (full-bodied white) richly-sauced fish dishes
Côte du Rhone France (medium-bodied red) Shepard’s pie or moussaka, goulash, sausages, vegetarian casseroles, chili con carne, ratatouille Crozes-Hermitage France (full-bodied red) Pot-roasted pheasant, beef casserole, game and meatballs
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MATCHING WINE WITH FOOD Entre-Deux-Mers France (light to medium-bodied dry fresh white) Shellfish, seafood, salads
Fleurie France (fruity medium-bodied red) Rabbit with mustard, wild mushrooms, nut roast, sausages, charcuterie
Fume Blanc California (medium to full-bodied dry white) Barbecued fish, vegetables and poultry, lightly spiced curries Gevrey-Chambertin France (fine full-bodied red) Game birds, especially in casseroles, coq au vin, duck, mushroom dishes, mature cheeses including soft ripe ones such as Mileens and Camembert
Gewurtztraminer France/New World (spicy medium to full-bodied white) Pungent cheese dishes, smoked salmon, pork rillettes, pâtés, spicy food, onion tart, cooked red peppers (sweet, from late-harvested grapes) Foie gras and pâtés, puddings Gigondas France (full-bodied red) Rich meat and game casseroles, roast goose, moussaka; char-grilled steak
Graves France (medium to full-bodied dry red) Game terrine, roast lamb, steak, kidney and oyster pie; (medium to full-bodied white) mussel stew with cream, or any richlysauced fish dish
Hermitage France (full-bodied red) Beef dishes/casseroles, rare steak, beef wellington, roast and casseroled game, English hard cheeses Julienas France (fruity medium-bodied red) Steak tartare, coq au vin, escargots
Macon France (medium to full-bodied dry white) May ’08
Cream-based dishes, e.g. pasta, Parma ham, seafood brochettes, roast chicken, blanquette de veau; (medium-bodied red) pork or charcuterie, fish cooked in red wine Madeira Madeira (tangy dry to lusciously sweet fortified) Dry: salted almonds, consommé Sweet e.g. Malmsey : Christmas cake or pudding, minced pies and brandy butter, baked apples
Margaux France (complex medium-bodied red) Roast lamb with herbs, fillet steak, roast duck or goose
Marsala Italy (fortified tangy dry to concentrated sweet) Dry: aperitif with nuts or oily antipasti Sweet: Chocolate and almond gateau, sticky toffee pudding Medoc France (medium-bodied red) Simply roast or grilled meat such as lamb (especially with Pauillac or StJulien), roast pork and garlic, roast chicken, kidneys or cheese soufflé
Merlot France/everywhere (soft medium to full-bodied red) Beef with stout, bean stew; New World: try calf’s liver and grilled food including tuna Meursault France (full-bodied dry white) Chicken with Truffles, monkfish or scallops in cream sauce, asparagus with hollandaise
Montrachet, le France (finest rich full-bodied dry white) Chicken with crayfish, rich-sauced lobster, turbot Morey-Saint-Denis France (fragrant medium to full-bodied red) Game birds and venison, roast or casseroled THE
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Morgon France (juicy full-bodied red) Casseroles, braised beef with olives, cassoulet, coq au vin Mosel German (light aromatic white) Smoked mackerel with black peppercorns, Gravad lax, duck à l’orange
Moulin-a-Vent France (juicy full-bodied red) Baked ham, beef wellington, steak tartare Muscadet France (lightly crisp dry white) Moules mariniere, oysters, plateau des fruits de mer, herb omelette, light antipasti and salads, mackerel Muscat France/everywhere ( dry to very sweet grapey wine) Dry: Chicken with grapes Sweet: Puddings – exotic fruit salad, mince pies, chocolate, nuts and gingerbased puddings Nuits-Saint-Georges France (full-bodied red) Any game, venison steaks, goose confit, kidneys with wild mushrooms
Orvieto Italy (crisp dry to medium-sweet white) Dry: Pasta carbonara, grilled plaice, and other light fish dishes Sweet: Fruit salad, almond dishes
Pauillac France (fine medium to full-bodied red) Lamb with rosemary, stewed pigeons, and roast guinea fowl Pinot Noir France/everywhere (Old World: fine light to full-bodied red) Roast poultry, game, charcuterie, meatier fish e.g. red mullet (New World, ripe medium to fullbodied red) Cold meat or game, partridge with spiced damsons, duck with mango, tuna, salmon
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MATCHING WINE WITH FOOD CONTINUED FROM PAGE 31 Pommard France (velvety full-bodied red) Wild boar, sautéed ham or kidneys, pheasant or truffles, other game Port Portuguese ( sweet fortified) Stilton, blue cheese and cheddars, chocolate cakes or puddings, nuts
Pouilly-Fuisse France (full-bodied white) Pasta, poultry, fish in creamy sauces, asparagus quiche, gougers, salmon en croûte
Pouilly-Fume France (crisp concentrated dry white) Trout meunière, smoked salmon sandwiches, creamy chicken pie, goat’s cheese Puligny – Montrachet France (fine full-bodied dry white) Lobster, crab soufflé, monkfish
Riesling German/everywhere (Old World: light aromatic to sweet white) Stir-fried or poached dishes, e.g. poached sole, avocado salad, roast hot or cold goose, duck, wild boar; apple and raspberry pudding; (New World: ripe aromatic dry to sweet wine) Southeast Asian curries, sun-dried tomatoes, roast vegetables, puddings
Rioja Spain (medium to full-bodied red and white) Red: casseroled or roast lamb, game or poultry, mushrooms, truffles; White: Onion tart, tapas, barbecued chicken
Romanee-Conti, La France (fine complex full-bodied red) Saddle of venison, game birds, ceps and truffles, mature cheeses
Saint-Emilion France (medium to full-bodied red) Roast beef, wild boar with chestnuts, roast turkey, lobster in red wine, chicken casserole, truffles, Camembert Sancerre France (medium-bodied crisp dry white) Poached trout, smoked salmon sandwiches, avocado mousse, goat’s cheese, and sashimi; (light red) brandade, fish like red mullet or salmon 32
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Sauternes France (luscious sweet white) Salty blue cheeses, foie gras, duck with orange and honey, cream-based puddings, e.g. crème caramel and brulée
Sauvignon Blanc France/everywhere (tangy dry white) Loire: Seafood salads, Thai food, asparagus quiche New World: more intense flavors and denser textures such as hollandaise or mayonnaise sauces, asparagus and shellfish, tomatoes and Thai food Sherry Spain (fortified dry to sweet) Dry fino to medium amontillado: gazpacho, olives, grilled sardines Very sweet oloroso: Mince pies, fudge or chocolate ice cream, treacle pudding Soave Italy (light dry white) Pasta and pesto, spinach and ricotta tortelloni, chicken salad, light fish dishes Tavel France (full-bodied dry rosé) Fish soup, stuffed red peppers, ratatouille and couscous
Valpolicella Italy (fruity light red) Deep fried mushrooms, tuna and bean salad, lentil patties, sausages, bresaola Vinho Verde Portugal (crisp light dry white) Oily fish such as sardines, light green vegetable meals and salads
Viognier France (medium to full-bodied dry white) Lobster or scallops with saffron, crab, carrot and orange soup, spiced parsnips, chicken korma and other mild to medium curries, it also goes well with rosemary Vosne-Romanee France (perfumed medium to full-bodied complex red) Saddle of venison, game birds, ceps and truffles, mature cheeses
Vouvray France (dry to sweet white) Dry to medium: Delicately flavored fish like trout in cream, goat’s cheese soufflé Sweet: Tarte tatin, baked pears, apricot and peach tarts, nut pastries
Zinfandel California (aromatic powerful red) Well-flavored spicy dishes (can have a touch of sweetness e.g. barbecue sauce with spare ribs) game casserole, Thanksgiving turkey and its traditional accompaniments, steak with mustard and soy sauce, ratatouille, stuffed peppers, anchovy and olive antipasti, and even dark chocolate biscuit cake
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Cooking a steak properly
Sudoku
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Secondly, remember that great steak does not always come from the most expensive cuts like tenderloin and sirloin. Other cuts, when prepared properly and marinated well, can be equally sumptuous. Finally, good steak has a natural affinity with good wine. See our wine suggestion list in this issue for more details on how to pair food with wine. The United States, Brazil, Japan and the People’s Republic of China are the world’s four largest consumers of beef. The world's largest exporters of beef are Australia, Brazil, Argentina and Canada.
Sponsored by the Centre Mont-Royal Fill each square with a number from 1 to 9 so that every number appears only once in each row, column and cell.
SOME SUDOKU RESOURCES ON THE WEB: • www.websudoku.com •www.sudoweb.com •www.dailysudoku.com •www.sudokupuzz.com
COOKING A GREAT STEAK: THE BASICS Here are a few tips for you to cook the perfect steak: • Always start with your steak at room temperature. If it’s straight from the refrigerator, the short cooking time in some recipes could leave the center of the meat cold • Trim any visible fat off the steak. Most steaks are cooked too quickly to cook the fat through and your guests will probably want to cut it off anyway. • Pat the meat dry with paper towels before cooking so that it will brown, particularly if it has been vacuumpacked or stored in a plastic bag. This will ensure that it sizzles instead of simmers. • Make sure the skillet is hot before you begin. Reduce heat slightly if you are frying a steak in oil or butter or cooking a steak coated in peppercorns or a spicy rub. When cooking on a grill, oil the steak rather than the pan or rack. • Always rest your steak, lightly covered on a warm plate for at least three minutes after cooking—this will result in a much more tender, juicier steak. The Biftheque restaurant in Montreal gave us the following pointers:
LEVEL: EASY LEVEL: INTERMEDIATE
Solution, page 38 Solution, page 38
AGING Aging has the ability to maximize the potential for tenderness. During this process, enzymes within the meat break down tissues that cause toughness, making our meat tastier and more tender. Aging times for Le Biftheque beef can vary between 6 to 8 weeks. MARBLING Marbling is the most demonstrable measure of flavour. Beef connoisseurs know that the better the marbling, the more juicy, tender and flavourful the steak. Marbling is the white streaks of far running through the beef. Think of it as a natural enhancer.
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Ed. Note: We asked our planner subscribers to “Tell us about food at events.” The response was excellent, so here are the results and comments. A total of 237 people replied to the survey. 1. How important is food in the overall planning of your events? In other words, when food is not the only reason for the event but a part of the event, where would you rank its importance? Food is the most important element after location. Yes 62% No 38 Food is the most important element after meeting space and audio-visual components. Yes 49% No 51% Food is most important followed by 1 & 2. Yes 31% No 69% Food is the most important element. Yes 18% No 82% Comments from planners: • Location of event is priority with food a close second • The most important elements of an event are the attendees and the content (reason) for the event. Logistics must fit, enhance, sustain the participants and the purpose. • While food is not the most important element in our meetings, nor should it be, when the food is not up to standard – it can become the most important problem in a meeting – just as important as the right temperature or noise level in the meeting room. The question would be in our case, if the food will not be good, would you still hold your event in that venue? • No, but it is a very marginal “no”. Feeding my people properly is really important. I think they concentrate better and retain more if they have healthy, delicious food. 34
• The location is very key and the ambiance set by the audio-visual components gives life to the event and sets the mood. After being in meetings for several hours, people look forward to their meals. Taste is an important sense and people are very likely to remember and participate again if another event was held. • The food is the most important component as this helps as a conductor for networking during breaks. There is also an icebreaker for those individuals that don’t know each other and can start a conversation. It also stimulates the senses and helps relax and feel content. 2. When choosing the menu do you: Match food to the wine. Yes 20% No 80% Match the wine to food. Yes 73% No 27% Neither, I let the hotel/venue choose both, I just tell them my budget Yes 44% No 56% Comments from planners: • Use Canadian wines as much as possible • I spend hours choosing my menus. Choosing the right wine is very important to me. I consult with the chef and get his recommendations for the right wines to serve with the menu I have chosen. 3. When planning a menu do you ask for local produce? Yes, always 7% Yes, most of the time 27% No, I let the hotel/venue choose 29% No, I never think of specifying 37% Comments from planners: • In my mind it should be a given – a good chef should be serving local produce • This is very important! 4. When choosing wine, beer, mineral or still water do you specifically request Canadian? Yes, always 11% THE
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Yes, most of the time 29% No, I let the hotel/venue choose 32% No, I never think of specifying 28% Comments from planners: • I do unless the client specifies otherwise 5. What type of foods do your delegates like most/least? Comments from planners: • Always make sure vegetarian available • More and more are requesting special diets i.e. no fish, pork, beef or vegetarian so I usually plan a buffet with 2-3 choices of main dishes and many salads • They tend to want a combination of something new and something comforting! They are willing to go out on limb as long as there is something to fall back on! • I find our delegates are very health conscious and therefore that has become one of the main drivers when I choose a menu. Fruit, for example, is a popular break food. • I seldom get complaints so I guess I am choosing well. I try tom stay away from the heavy foods like pasta for lunch but other than that, I am always anxious to see what the venue has to offer. • If you choose menus that are appealing to most and you have an alternative in case for an allergy or a dislike of a type of food it is very pleasing to the delegates to know that you took the time to ensure everyone is taken care of. • They like food that is fresh as possible, which often means local. They do not like heavy food for lunch, and like lots of salad options and fresh whole fruit. • I find the world is very picky when it comes to food, religious restrictions, allergies, vegetarians, and just plain dislikes, etc. I find pastas seem to be easiest and pleases most people.
THE WINNERS OF THE FOOD SURVEY ARE... Queue de Cheval certificate Mélissa Mitchell Ubisoft Montreal, Que. and Seventh Heaven gift certificate Norma Hynd, PWC Toronto, Ont. May ’08
Venues with a view suggested by our readers CONTINUED FROM PAGE 24 Venue Name: CN Tower Coordinates: Downtown Toronto Comments: It is a must-see Toronto landmark, great location, great views (day or night), accommodates large or small groups. Can hold a reception the floor below the restaurant with a staircase (or elevator) to restaurant. Staff were wonderful. Annie Oksanen OREA Toronto, Ont. Venue Name: Courtyard Edmonton Downtown Coordinates: One Thorton Court, 99th Street & Jasper Ave, Edmonton, Alta. Comments: This small hotel is situated on the North Saskatchewan River. It has the most spectacular views of our river valley. In addition they have distinctive Iron Metal Sculptures on the deck and the railings are artistic rod iron pieces. Cheryl Pivotal Events Edmonton, AB Venue Name: Queen’s Landing, Niagara on the Lake Coordinates: 155 Byron Street, Niagara on the Lake, Ontario Comments: The facilities are first rate and well maintained. The staff are very efficient and helpful and the rates surprisingly affordable. Their assistance with conference logistics is excellent and responsive. The hotel setting and the area is wonderful especially for an upscale audience. Ross Turney LOMA Canada Toronto, Ont. Venue Name: Grouse Mountain Coordinates: Top of Capilano Road, North Vancouver, BC Comments: During my previous employment I organized a series of events entitled “Be A Tourist In Your Own Town” that were held at local attractions that could accommodate meetings. The panoramic views were breathtaking and a pleasant treat during a
busy work week. The staff at Grouse Mountain was great to deal with, the cost was competitive and our guests really enjoyed the venue which included a scenic sky ride up to the mountain top. Jan Robinson Director of Finance and Administration Vancouver Regional Construction Association Vancouver, BC Venue Name: The Pointe Restaurant Coordinates: The Wickaninnish Inn, Osprey Lane at Chesterman Beach, Tofino, BC Comments: If you are seeking a restaurant with world renowned cuisine and the most fabulous view in the world, you have to experience The Pointe Restaurant at the Wickaninnish Inn. This restaurant looks out on the Pacific Ocean and has an incredible view from every table. During the winter months, when the ocean is often filled with fury, you can see and hear the waves crashing on the rocks. You are constantly in direct harmony at The Pointe. Take someone with you and experience this fabulous Relais et Chateau where rustic elegance is just on nature’s edge! Claude Durand National Meeting Coordinator Marketing Services Combined Insurance Company of America Markham, Ont.
The winner of the $500 gift certificate for the Distillery District is... Joanne Kilkenny of BMO Capital Markets Vancouver, BC Congratulations and thanks to everyone who participated!
Two food-related books we recommend As you probably know, there is almost no limit to food-related books you can find at your local retailer and now on-line. During the research for this, our first food issue, we came across literally dozens of books and magazines that helped provide information and background that we found especially useful. However, two stood out from the crowd and we recommend them May ’08
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to all planners: The first is Anita Stewart’s Canada (Harper Collins, $34.95) which is by far the best book we have ever seen about Canadian cooking. The second is Elements of the Table by Lynn Rosen (Clarkson Potter, $19.95), which is a definitive guide for hosts and guests about what utensils to use and etiquette errors to avoid. They were published in 2008 and 2007 respectively.
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Hotel News
INTERCONTINENTAL IS LOOKING UP
HILTON T.O. AIRPORT IS RENOVATED The newly renovated Hilton Toronto Airport hotel is conveniently located directly across from Pearson International Airport and away from any flight path, with easy access to all major highways. Offering a dedicated, complimentary airport shuttle and ample parking or valet service, the Hilton Toronto Airport hotel offers many amenities for travellers. The hotel’s new design promises to stimulate the senses through innovative room concepts, a brand new restaurant and bar and inviting public spaces. In other Hilton news.... The BDRC Hotel Business Guest Surveys (2007) named Hilton as the No. 1 hotel brand in the regions of Western Europe, Middle East, Asia Pacific and Latin America. The sole exception is the Nordic area. Western Europe is Hilton’s strongest market, some margin ahead of its closest challenger Holiday Inn. In Scandinavia, as in previous years, Hilton again features in second place and hasn’t supplanted Radisson SAS’s paramount status. In 2008, BDRC will add the all-important US market to its portfolio, as well as some Eastern European countries. The BDRC Hotel Guest Surveys were first launched in 1982 in Britain and survey 12,000 hotel guests in several regions. On the Web: www.hilton.com
FAIRMONT BUILDING IN VAIL, COLORADO Fairmont Hotels & Resorts is building a new property in Vail, Colorado, a very popular area among skiing and snowboarding enthusiasts. The new hotel will feature 128 rooms, a 10,000 sq. ft. Willow Stream Spa and 9,500 sq. ft of meeting space. On the Web: www.fairmonthotels.com
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The world’s largest hotelier, InterContinental Hotels Group Plc, reported a 22 percent rise in first-quarter profit and said it sees further growth despite an economic downturn. The Britain-based company, which operates InterContinental, Crowne Plaza and Holiday Inn hotels, said it had seen little impact from the credit crunch. The company added 5, 267 net new rooms in the first quarter, more than double the increase in the same period last year. The company has a 3-1/2 year target to open 50,000-60,000 net new rooms by the end of 2008. The total stood at 53,000 at the end of the first quarter.
WESTIN AND NINTENDO PARTNER UP Wii are family... or so it seems with Westin Hotels and Nintendo, who recently announced a partnership that will allow guests to experience the WiiTM sensation with a special version of the console ideally suited for use in the hotel environment. Westin is the first company to partner with Nintendo and will feature this speciallydesigned console as part of the brand’s Westin WORKOUT program at 10 hotels across the United States. The game console is pre-loaded with many popular games, including the ground breaking Wii SportsTM game. Using the innovative motion-sensitive Wii RemoteTM controller, users can get both body and brain moving with a variety of interactive games, including Wii Sports (featuring tennis, golf, baseball, and bowling activities.) On the Web: www.westin.com
MARRIOTT HURT BY TRAVEL CUTBACK Marriott International Inc. reported recently that its first-quarter profit dropped 34 percent as the slowing US economy took a toll on its hotels. The hotel operator subsequently lowered its forecast for the full year. The Bethesda, Md.-based company said it earned $121 million for the 12 weeks ended march 21. That was down from the $182 million a year earlier.
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Waiters, really bad Ed. note: This excerpt is from The Pocket Encyclopedia of Aggravation by Laura Lee.
ou’re already fidgety and annoyed at having to wait a half an hour to get a table at Chez Bob. You even called in a reservation. Chad, your server for this evening, leans on the back of an empty chair as he takes your order. For a moment, you hesitate between ordering the chicken and the fish. “I can come back,” he says, and disappears. Ten minutes later he returns, takes your order, but comes back with the wrong drinks. Once again he sprints away before you can call attention to the error. Chad steadfastly refuses to make eye contact, and although he passes close to your table three times, he appears to have absolutely no hearing or peripheral vision. When he brings you your meals, you finally have a chance to mention your drink order. He takes your drinks away, promising to return with fresh ones. Time passes. He only returns when you are deep in conversation and interrupts you mid-sentence to ask “How is everything this evening?” “Well, we don’t have any drinks!” you snap. He rolls his eyes as if to say, “What a rude customer.” By the time Chad returns with the right drinks, three out of four of your guests are finished their meals. Chad starts clearing the plates of all of them, including the one who has not finished. You decide not to risk dessert. Finally Chad returns with the check and hands it to the only man at the table. He then disappears into a vast waitperson void as his tip dwindles from 15 percent, to 10 percent, and finally to 5 percent… Finally, you take the check to the front of the restaurant and ask whom you can pay. As you leave, you hear Chad complain loudly that he got stiffed on his tip. Have waiters gotten worse in the past few years? Probably. A strong economy gave us a boom in restaurants, meanwhile, employees had more options. They could pick and choose their jobs. This led to a shortage of qualified waiters and waitresses. “We joke that pretty soon the chef is going to have to yell: Ok, table number 5, come and get your food,” said one New Jersey restaurateur. According to restaurant critic Tim Zagat, women get the worst restaurant service because there is an assumption that women, as a group, do not tip. There is also an assumption that a man at the table is paying. Waiters and waitresses alike tend to put the check down in front of a man, even if a woman is the hostess. In some countries, waiting tables is considered to be a highly skilled enterprise. There are highly regarded schools in Europe to train waiters. Not so in this country. Here, waiting tables is more often seen as something students and
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out- of-work actors do. Restaurants don’t want to invest in a great deal of training if the employees aren’t going to stick around. Waiters who take pride in their profession are valuable and rare enough that they end up in the top restaurants, not Chez Bob. According to the National Waiters Association, a good waiter should check on the diner once in the first 90 seconds after the meal is put down on the table. He should then keep the diners in view and pay attention, but should not interrupt with questions like “how is your food?” He should never clear the plates until the slowest diner is through. If the check is delivered to the table, it should be set in the center, not in front of any one diner unless requested. And of course, it should be picked up promptly. At Chez Bob, waiters are paid less than minimum wage and they have to split their tips with the busboys, greeters and kitchen staff. Chez Bob is always understaffed and Chad was recently hired. His previous job was washing windows. He was thrown into the deep end and always feels a little out of his element. Today, his coworker, Annie, called in sick and he is covering her tables as well as his own. One of the customers in her section is a regular who orders food for an invisible friend and shouts at the waiter if he doesn’t bring it and set it at perfect right angles. All of his customers are annoyed to begin with because Bob insists on overbooking. Many people call in reservations, don’t show up, and never call to cancel. If everyone does show up, there is not enough room for them all. That means long waits for everyone and short tempers all around. Chad is keeping track of so many little things that they often get erased from his short term memory before he has a chance to process them. Because he is overwhelmed, he is easily irritated by things – including you. Chad does not lack peripheral vision – he is ignoring you because he is not ready to deal with your table just yet. And the time when waiters seem most apt to get lost? – after they bring the check. Mentally, they have stopped worrying about you because your meal is done. It’s easier to forget to pick up the check and bring the change than it is to ignore someone waiving his arms shouting, “Waiter! I ordered soup an hour ago!” •••
Excerpted from The Pocket Encyclopedia of Aggravation, Copyright (c) 2001 by Laura Lee. Excerpted with permission of the publisher John Wiley & Sons, Inc. This book is available at all bookstores, online booksellers and from the Wiley web site at: www.wiley.ca, or call 1-800-567-4797.
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D AT E B O O K Upcoming Events May 28-June 1, 2008 The Incentive Research Foundation, 15th Annual Incentive Invitational, Atlantis, Paradise Island, Bahamas. Contact: (305) 234-1077, www.theirf.org. June 11-14, 2008 Society of Government Meeting Professionals, Annual Education Conference, The Anatole Hotel, Dallas. Contact: (703) 549-0892, www.sgmp.org. June 24 – Saint-Jean-Baptiste Day (Quebec)
International Convention & Exposition, Los Angeles Convention Centre. Contact: (703) 684-0836, www.nbta.org. August 4– Civic holiday (Except in Quebec and Newfoundland)
August 9-12, 2008 Meeting Professionals International, World Education Conference, Mandalay Bay Resort Convention Center, Las Vegas, Nev. Contact: (972) 702-3000, www.mpiweb.org. September 1 – Labour Day
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ANSWER EASY SUDOKU FROM PAGE 33
July 1 – Canada Day
ANSWER MEDIUM SUDOKU FROM PAGE 33
July 25-29, 2008 International Association of Assembly Managers, Annual Conference & Trade Show, Anaheim (Calif.) Convention Centre. Contact: (972) 906-7441, www.iaam.org. July 27-30, 2008 National Business
Travel
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Annual
All about saffron Saffron is extracted from an autumn-flowering, lilac flowered species of crocus (crocus sativus), a member of the Iridaceae family. Its name derives from the Arabic za’fran (‘be yellow’). What is commonly referred to as saffron is, in fact, the thin, branching stigmas of this crocus; each cultivated saffron crocus, has three stigmas, that are plucked by hand. Up to 150,000 flowers are required to produce one kilogram of dried saffron. It is this ratio that has secured saffron’s status as one of the most expensive of all spices, often worth more than its’ weight in gold. Saffron is intensely fragrant, although occasionally bitter, and is commonly employed as a seasoning or colorant. Perhaps because of its scarcity and price, saffron has long been considered an aphrodisiac. Zeus, so it is said, slept on a bed of saffron; marriage veils in many cultures used to be dyed with saffron (or were colored yellow); and wealthy Romans would scatter crocus stigmas upon their marriage beds – which might help to explain the light-hearted exhilaration: dormvit in sacco croci – he has slept in a bed of saffron. 38
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