Where Sustainability Meets Style: The Culinary Experience Lunch Recap
The NACE Culinary Experience Lunch was a highlight that brought together Experience attendees for an afternoon of networking, learning, and trendsetting in sustainable catering. This conference-wide event showcased how sustainability can be beautifully woven into every aspect of an event, from the menu to the décor.
As attendees entered the Plaza Ballroom, they were greeted by an ambiance reminiscent of a lush garden party. The room was bathed in a palette of soft, natural hues—delicate pinks, serene blues, warm yellows, and earthy greens—that created a refreshing and inviting atmosphere. Amora Group provided expert sound, lighting, and technical support, ensuring that the mood was perfectly set from the moment guests arrived. BBJ La Tavola Specialty Linen embraced this color scheme with their exquisite linens, placemats, and chargers, which perfectly complemented the event’s aesthetic. The plates, tableware, and glassware provided by Colorado Party Rentals seamlessly blended with these elements, resulting in a stunning tablescape that was both elegant and cohesive.
Adding to the charm were the silk flower centerpieces from Flintwood Floral, whose lifelike arrangements perfectly aligned with the event’s focus on sustainability. At each place setting, beautifully printed menu programs by Cloud 9 added a final touch of sophistication, enhancing the natural elegance of the garden party theme.
The dedicated work of Bonnie Vidal, the event’s creative consultant, and ambassadors made this luncheon's creative vision and seamless execution possible. Their attention to detail ensured that every element, from the décor to the flow of the event, reflected NACE’s commitment to innovation and sustainability.
Guests were welcomed by the enchanting sounds of Extreme Strings, where a solo violinist played contemporary songs with a classical twist. This musical backdrop set a sophisticated tone as attendees settled in, sparking conversations and anticipation for the culinary journey ahead.
The luncheon’s menu was a testament to the creativity and commitment to sustainability within the catering industry. The first course featured a green onion chickpea quinoa cake, served with almond gazpacho and a micro arugula salad—an appetizer that was as refreshing as it was flavorful. The second course offered a creative vegetarian take on comfort food, with lion's mane "chicken breast" paired with garlic mashed potatoes, crispy Brussels sprouts, and roasted red pepper coulis. Complementing the meal, Opici wines, a non-alcoholic selection, were served, and they quickly became a crowd favorite. The luncheon concluded with a Palisade peaches and cream cake, delighting attendees with its celebration of local ingredients and sweet, summery flavors.
Beyond the exquisite meal, the luncheon served as an important platform for discussing sustainability in the food industry. Two distinguished speakers from Denver shared their expertise: Jarred Russell, the Executive Chef from Fruition, a highly rated and beloved restaurant in the city, and Arlan Preblud, the founder of We Don't Waste. Chef Russell discussed his commitment to farm-to-table dining and the importance of sourcing locally to minimize waste, while Preblud provided actionable insights on how surplus food can be repurposed to feed those in need, highlighting the broader impact that thoughtful catering practices can have on the community.
The NACE Culinary Experience was more than just a meal—it was an embodiment of the principles of sustainability and innovation in event production. The event’s flawless execution, from the thoughtfully designed décor to the inspiring discussions, left attendees with new ideas and a deeper appreciation for how sustainable practices can elevate any event.