Create & Inspire M E E T I N G S , E V E N T S A N D C O N V E N T I O N S Fresh and local produce, coupled with keeping a watchful eye on prices, are the trio of trends that will shape the coming year for food and beverage event menus. Kreg Graham, executive chef of Oak Bay Resort in Victoria, BC, is looking forward to events planned for the summer and fall. “We have always used a lot of local products. It used to be positioned as a social responsibility stance, but food transportation has been problematic for a while. Purchasing locally, using island-raised meat for our burgers and getting our chicken from Saanich, BC, has been a good strategic decision for us.” Meanwhile, in Quebec, the new executive chef at the Quebec City Convention Centre, Simon Renaud, says, “the pandemic has changed the world, but also the way people consume. My culinary signature is based on local supply and highlighting Quebec producers who have had a diffi cult time for the past two years.” But for both chefs, access, supply and rising prices are troubling concerns for the foreseeable future. Renaud believes that issue is not going away anytime soon. “With the return of attendees as well as the reopening of restaurants, certain products that were available to us before the pandemic are diffi cult to obtain, if not impossible. We deal with this new reality in our profession, but, we all witness it when we fi nd ourselves with half-empty shelves in our grocery stores. The entire production and distribution chains have been affected. Contact with the producer is even more important. It allows me to know what I can buy and when.” Graham agrees. “Prices have been increasing since the pandemic started and now what’s happening in eastern Europe will have a big effect on food supply everywhere.” With those hitches on the horizon, expect local products to be centre of the plate at upcoming functions. Renaud decided to work on his fi rst menus with large farmed game, such as elk and bison from Bellechasse, Que. “I also like to prepare sauces and marinades with beers fl avoured with wild mushrooms from our forests, such as chaga or liquorice milkcap. It is a product developed by a mushroom picker from Quebec that is truly unique.” For Graham, getting into different cuisines with a little bit of heat and spice from Central and South America or Asian will be the accent of some of the wine dinners that his resort is known for. “Heat pairs well with Riesling, so I will be experimenting with exotic chilies and spices.” Local produce is a win-win for both event attendees and chefs. It’s fresher, tastes better and requires a lot less transport. For Renaud, “it’s time to bring these artisans out of the shadows.” TODAY’S MENU CHEFS SERVE UP THE NEW LANDSCAPE OF EVENT CUISINE CREATION by Sandra Eagle “ THE PANDEMIC HAS CHANGED THE WORLD, BUT ALSO THE WAY PEOPLE CONSUME.” 34 | Ignitemag.ca | Summer 2022
