VCC – Brain Friendly Food and More
December 18, 2011 Leave a comment
Quite honestly, this innovative and thoughtful menu was too good not to share.
To be able to put into practice what we are talking about with meeting design and brain friendly foods, and to see and hear about the tangible results was an Event Camp win for all.
Often as meeting planners we will choose from existing menus which may not entirely inspire with their flavours. More importantly though, the approach often means that we are feeding our delegates high-fat breakfasts, breaks that have many baked goods full of white flour and white sugar leading to carb and sugar loads that have a negative impact on learning and engagement as your body struggles with the chemicals they release in the brain which leads to the “rush” and then the crash, rather than a stable release of blood sugars that allow for maximum meeting energy.
With Event Camp Vancouver we worked with the Chef to try a fresh approach and the snacks below were available always through the day, so participants could go out at any time and re-energize on their own schedule.
For more information on Chef Blair Rasmussen’s philosophy and approach to creating nutritious and delicious food in the Vancouver Convention Centre’s scratch kitchen can be found here
Morning Energy Bar
Low Fat Yoghurt Mango Banana Shots
Build Your Own Granola
Gluten-free Chocolate Almond Loaf
Smoked Oceanwise Salmon, Emmenthal and Free-Range Egg Popovers
Fruit Energy Shot Blocks
Whole Fruit Basket
Espresso Drink Bar with a Range of Espresso Drinks with Skim, 2% and Soy Milks, Matcha Tea Lattes, Vancouver Convention Centre Wildflower Honey
Raspberry Smoothie and Watermelon, Organic Orange, Grapefruit and Carrot Juices
Pitchers of Water
Lunches at meetings are often heavy, or multi-course or buffet, and often are also high carb, leading every speaker to ask to not have that post lunch spot! Chef Blair and his team presented an incredible, light, fresh lunch full of local ingredients, and the participants really appreciated having something different.
Lunch was presented with family style platters for the salad skewers and mini-dessert pops with the main presented in a “bento box” format shown above.
Platters of Caprese Salad Skewers
Spot Prawn Cucumber Sunomono, Micro Greens, Oceanwise Albacore Tuna Tataki and Avocado Tartar on Grilled Papadum,Vegetable Tofu Crepe Roll, Aldersmoked Free range Chicken, Chanterelles and du Puy Lentils
Platters of Double Chocolate and Lemon Cake Pops, Light Raspberry Ricotta Cakes, Apple Kuchen
Afternoon Energy Bar
Build Your Own Trail Mix
Garden Vegetable Crudités,
Gluten-free Crisps, Yogurt Dip and Hummus
Cranberry Oat Bites, Kamut Shortbread
and again the Fruit Energy Shot Blocks, Espresso Drink Bar, Hydration Station were again available.
We knew we were providing the nutritional basis for keeping the attendees alert, so we added small details, a sand trough to play in, playdoh and markers at the lunch table, and an amazing environment to ensure that all the senses were engaged, each piece leading to greater retention of learnings and more “connecting the dots” which leads to greater future application of learning.
Thank you to the Vancouver Convention Centre and Centerplate Catering for understanding and working with us to deliver this innovative menu.