What does a foodie do when she goes to a professional conference? Analyzes the food of course!
While I’ve been thrilled with my high end foodie fill on the Vegas Strip….
Michael Mina’s Lobster Pot Pie anyone? (Check out the tableside treatment here http://www.youtube.com/watch?v=ATgNtSBH56I)
Or how about CarneVino’s Meat Tasting menu? (Or at least the house-cured pastrami with a perfectly soft egg)
…I really didn’t expect too much from the conference locale itself. Loew’s Las Vegas is swanky, but come on – it’s going to be boring rubber conference fare, right?
Wrong.
The food has been stellar – creative, inspiring, interesting and of course delicious. Mini-tasting menus of gourmet meals.
But what has really hit it out of the park has been the throwback, kid-friendly break fare.
Want to rejuvenate a group of 100plus 30- to 60-something professionals who’ve been intrenched in strategy and networking for hours on end? Serve them the food of their childhood. Bring them a smile, something interactive, a bit of glee and the type of break that makes you remember those times when any crazy idea that popped into your head was truly possible.
Give them a chance to Make Whoopie 
Yesterday, build your own pretzels
Today – make Whoopie Pies (if you dared)
It’s the little touches like this that will make me remember the creativity and innovation this locale brought to the event.
I’ll take mine with a shot of milk please.
