CONVENE CULINARY LOOBOO SPRING / SUMMER 2018 Culinary 2018-05-07آ  2 CONVENE CULINARY LOOBOO SPRING

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Culinary Lookbook SPRING / SUMMER 2018

Scallion Pancake, Smoked BBQ Duck

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

As the company’s Executive Chef overseeing our Spring/Summer menu, I’m excited to share that we are continuing to take a scientific approach to serving groups, not only in business settings but also now in more corporate-meets-social settings such as galas, corporate receptions, and benefit dinners.

The ingredients found in Convene’s 2018 Spring/Summer Menu are sourced from the local farms and fisheries in the regions in which we operate. Our partnerships with farms in the Northern Hudson Valley and the Fulton Fish Market provide us with fresh and sustainably sourced meat, seafood and produce. Our farm-to-table philosophy ensures every meal is not only in-season and delicious, but also ethically sourced.

Our research has proven that most participants at corporate-meets-social events prefer menu simplicity over being intimidated by the ‘unpronounceable.’ We aim to provide a menu that reflects what people feel comfortable eating, and further enhance that through freshness and a hint of surprise and delight.

Our love and passion for this menu stems from the belief that food has the power to bring people together.

I hope that your future event with us allows for a culinary experience that your attendees will praise you for. As always, we are happy to assist you in customizing your experience to ensure that you have the perfect program while you’re here! As the company’s Executive Chef overseeing our Spring/Summer menu, I’m excited to share that we are continuing to take a scientific approach to serving groups, not only in business settings but also now in more corporate-meets-social settings such as galas, corporate receptions, and benefit dinners.

The ingredients found in Convene’s 2018 Spring/Summer Menu are sourced from the local farms and fisheries in the regions in which we operate. Our partnerships with farms in the Northern Hudson Valley and the Fulton Fish Market provide us with fresh and sustainably sourced meat, seafood and produce. Our farm-to-table philosophy ensures every meal is not only in-season and delicious, but also ethically sourced.

Our research has proven that most participants at corporate-meets-social events prefer menu simplicity over being intimidated by the ‘unpronounceable.’ We aim to provide a menu that reflects what people feel comfortable eating, and further enhance that through freshness and a hint of surprise and delight.

Our love and passion for this menu stems from the belief that food has the power to bring people together.

I hope that your future event with us allows for a culinary experience that your attendees will praise you for. As always, we are happy to assist you in customizing your experience to ensure that you have the perfect program while you’re here

Presenting Our Spring/Summer Menu A Note from Executive Chef German Villatoro

As Convene’s Executive Chef overseeing our Spring/ Summer menu, I’m excited to share that we are continuing to take a scientific approach to serving groups, not only in business settings but also now in more corporate-meets-social settings such as galas, corporate receptions, and benefit dinners.

The ingredients found in Convene’s 2018 Spring/ Summer Menu are sourced from the local farms and fisheries in the regions in which we operate. Our partnerships with farms and local suppliers, like the Northern Hudson Valley and the Fulton Fish Market, provide us with fresh and sustainably sourced meat, seafood, and produce. Our farm-to-table philosophy ensures every meal is not only in-season and delicious, but also ethically sourced.

Our research has proven that most participants at corporate-meets-social events prefer menu simplicity over being intimidated by the ‘unpronounceable.’ We aim to provide a menu that reflects what people feel comfortable eating, and further enhance that through freshness and a hint of surprise and delight.

Our love and passion for this menu stems from the belief that food has the power to bring people together. I hope that your future event with us allows for a culinary experience that your attendees will praise you for. As always, we are happy to assist you in customizing your experience to ensure that you have the perfect program while you’re here!

Saludos, German Vilatoro

Carne Asada Gordita

Spring/Summer 2018 Spotlight

A S A M P L E O F O U R B E ST S W E E T A N D S AVO RY D I S H E S ,

A N D E V E RY T H I N G I N - B E T W E E N

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Israeli Hummus Tahini Salad

We have included peppers in this season’s dishes in over

a dozen variations. Whether you like them hot or mild, raw

or roasted, peppers and chilies add a flavorful kick to the

Spring/Summer Menu. Piquillo peppers bring a refreshing,

acidic crunch to our Israeli Hummus Salad, while cascabel

chilies add smoky heat to our mole served with our grass-fed

Strip Loin. Peppers are loaded with plenty of vitamins and

minerals. Our partnerships allow us to cook with products

that are local, organic, and flavor-packed.

F E AT U R E D S E A S O N A L I N G R E D I E N T:

Peppers

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Stuffed Squash Blossoms Kabocha Hummus, Chayote Discs, Feta

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Made-To-Order Ramen Station Sliced Pork, Cubed Tofu, Nori, Bamboo Shoots, Scallions, Kimchi, Ginger, Miso, Pork Broth

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Coastal Rockfish Cioppino Broth, Roasted Baby Vegetables, Saffron Potatoes, Fennel

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Melon Carpaccio & Ricotta Salad Collard Greens, Hickory Smoked Bacon, Breakfast Radish, Honey Comb, Ricotta Spread, Herbs, Pumpkin Seeds, Sherry

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

TOP:

Hawaiian Poke-Style Salad Assorted Grains, Seaweed, Pickled Onions, Mango, Daikon

BOTTOM:

Grass-Fed Strip Loin al Mojo de Ajo Smoked Tomato & Pumpkin Seed Mole

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Hanger Steak Blistered Sugar Snap Peas, Fava Leaves, Green Sambal Sauce

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

BOTTOM:

Green Panino Rapini, Zucchini, Roasted Tomato, Candied Onions, Goat Cheese

TOP:

Chef’s Special Lamb Chops Seasonal Vegetables, Aromatics

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Nourish has become one of Convene’s most important and beloved design concepts within all of our venues. Providing unlimited snacks and drinks that are easily accessible, Nourish helps fuel participants through the day.

Nourishing the Body and the Mind

The ease of use gives attendees the same feeling of comfort they have when opening a best friend’s refrigerator: always available and accessible, and filled with a variety of unique options.

Each Nourish station is fully stocked with sweet and savory snacks, plenty of caffeine, and other hot and cold beverages. We are constantly curating and sourcing different products from local partners to always keep our Nourish offerings fresh and current.

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Chef’s Specialty Cocktail Lychee, Rum-Soaked Grapes, Citrus, Sauvignon Blanc

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Strawberry Shortcake House-Baked Biscuits, Macerated Strawberries, Fresh Whipped Cream

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CONVENE CULINARY LOOKBOOK SPRING / SUMMER 2018

Seasonal Fruit Cobbler Fresh Seasonal Fruit, Brown Sugar, Butter Crumble, Powdered Sugar

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