Bell, Kristin
Lagerberg, Ellinor
Woods, Rachael
CRD 2.5 & 2.11 - Medtronic’s Banquet October 10, 2013
Medtronic is the world’s largest medical technology company that frequently sponsors conferences related to medical technology. Florida Hospital was chosen as a site to hold a cardiovascular conference and with that a banquet lunch was to be served. The banquet team together with Chef Michael decided on menu with a Florida theme. They wanted to focus on foods locally grown and representative of Florida cuisine. We were invited to participate in the banquet and our role would be to educate the guests about the menuas well as serving the food. To be able to inform the guests about the menu we researched the different food groups and Florida’s history as it pertained to each food group. We then developed information cards that contained pictures and brief descriptions of Florida’s history as it pertained to each dish being served.
Weeks before the event we discussed the menu extensively with Michael as he was developing the recipes. Once we gained a better idea of the menu we took the initiative to create centerpieces based around the theme of the luncheon. In addition to the centerpieces we also worked with the chef to develop appetizers and snacks that would contribute to the Florida theme. Some of the proposed appetizers and snacks include: candied oranges, popcorn, dehydrated fruits and vegetables in a fall color scheme, gourmet jerky and orange slice infused water. All of these items were to be presented lazy Susan style in mason jars.
On the day of the event we participated in serving the meal to the participants of the Medtronic’s conference. Each of us wereplaced at different tables to serve the food items that accompanied each themed entrée. There were five different tables each with their own distinct theme. The first table contained apple and beet salad with herb vinaigrette and arugula salad with toasted marcona almonds and white cheddar tossed in lemonvinaigrette. Bread and butter were served with the salads. The second table contained acorn squash stuffed with a dry fruit and nut quinoa, braised mustard greens and Native American fry bread. The third table contained horseradish and peppercorn roasted strip loin, boursin whipped red potatoes, haricoverts and a mushroom ragu. The fourth table contained grilled cobia with ratatouille and white cheddar grit cake. The last table contained baby squash, airline chicken with citrus chutney over stewed beans and rice.
As the luncheon started we educated the guests about the menu and ingredients to ensure foods were not being served to those with specific food allergies. Overall we felt the event went well and we provided a great experience for those attending the conference. Below are the cards we developed to be stationed at each table.
Florida Fishing Heritage
It comes as no surprise that fishing has been referred to as the first industry known to Florida. Fishing is a largepartof Florida’s rich heritage. Florida’s fishing culture stems from deep Spanish roots, though archeological findings suggest natives have been fishing off the coasts of Florida for over 2000 years. Not only is fishing important for generating revenue in Florida, it is also extremely popular as a recreational activity drawing tourism to the coasts.
Florida Cattle Ranching
Cattle ranching in Florida began in 1521, when Ponce de Leon brought the first herds of Spanish cattle during one of his expeditions. Florida settlers followed his lead, also bringing their cattle. The influx of cattle increased the need for cowboys or “crackers” to herd the cattle. Since then the cattle industry has flourished making Florida one of thetop states in the United States for cattle production.
Florida Produce
The fruits and vegetables we are serving today were distributed by Homegrown co-op, a non-profit organization focused on providing foods directly from Florida farmers. The produce was grown within a 50 mile radius of Orlando. Florida is famous for its citrus production, but did you know it is also one of the nation’s largest growers of sugar cane, tomatoes, peanuts, and watermelon. In the last few years greenhouse and nursery products have become Florida’s top leading crops profiting almost $2 billion annually.
Three Sisters
To ensure survival of their tribe, the Native Americans developed a technique to grow corn, squash, and beans. This is known as companion planting, a technique still used today. This combination is also referred to as “The three sisters.” The beans grow up the tall stalks of the maize, while the squash spreads out at the base of the three plants providing protection and support for the root systems. Native Americans believed that since the crops protected each other while they grew, they had the power to protect whoever ate them together.