Odds are today’s corporate or incentive attendee is an elite Yelp reviewer, has a food blog or uses #foodies regularly. Better make sure your F&B is on point, planners. Take a cue from Santa Fe, New Mexico’s Four Seasons Resort Rancho Encantado, which has a robust meetings business thanks in part to its 2016 James Beard-nominated Executive Chef Andrew Cooper. (It’s rare for hotel chefs to be up for the coveted award, so this is quite the coup.) He offers chef’s table dinners, outdoor pig roasts and teambuilding activities such as foraging for local mushrooms for groups.
Chef created two custom menus (the resort offers Cooper’s catering for off-site events too!) with Southwest flavors and clean cuisine you expect from the region. See what corporate greenbacks will get you in Santa Fe. Hint: nice, and even nicer.
THE OVER-THE-TOP OPTION
$175 per person
> Grilled cauliflower, carrots and Brussels spouts in balsamic vinaigrette and olive oil
> Grilled eggplant rolls stuffed with basil pesto and marinara sauce
> Endive leaves filled with sweet potato-and-leek hash with chorizo
> Bourbon maple-glazed pork belly and scallops
> Mini beef Wellington
> Grilled watermelon with marinated feta cheese and pomegranate molasses
Shrimp salad with carrot-ginger puree, beets, frisee, lemon vinaigrette and cilantro oil
Stripped bass with fennel, artichoke barigoule and chorizo vinaigrette
Squab with simmered buckwheat groats, quince and sorrel pudding with a rich squab reduction glace
Grilled filet mignon with wilted chard, spring vegetable ragout of baby carrots, asparagus, pearl onions, lemon-thyme gnocchi with a red wine reduction
Deconstructed carrot cake, carrot sorbet, cream cheese mousse, pineapple sorbet, hazelnut financier, candied hazelnut