1. AENC Event Planners Summit
Monday, January 11, 2016, 9:45 – 10:45 am
Creative Food & Beverage Ideas
&
Managing Special Diets

2. 1. How to be creative while working within a budget
2. New ways to present & serve food at events
3. How to provide for special diets

3. 1. How to be creative while working within a
budget
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Select menus from ingredients that are more
affordable and available
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Proteins: Chicken, Pork, Turkey, Beans, Eggs, Tofu
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Starches & Vegetables

4. Middle Eastern Platter Display – Protein & Season

5. 'Mac & Cheese'
Muffins
At right
are filling and
delicious

6. 1. How to be creative while working within a budget
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Select menu items that use produce that is in season

7. MAKE IT LOCAL - FOR ALL SEASONS
JANUARY: Apples, Bok Choy, Brussel Spouts, Carrots, Celery, Rutabaga, Sweet
Potatoes, Peanuts, Black Sea Bass, Bluefin Tuna, Bluefish, Clam, Croaker, Flounder,
Grey Sea Trout (Weakfish), King Mackerel, Oysters, Spotted Sea Trout, Striped Bass
FEBRUARY: Apples, Bok Choy, Carrots, Celery, Rutabaga, Spinach, Sweet Potatoes,
Peanuts, Black Sea, Bass Bluefin, Tuna, Bluefish, Clam, Croaker, Flounder, Grey Sea
Trout (Weakfish), King Mackerel, Mountain Trout, Oysters, Spotted Sea Trout, Striped
Bass
MARCH: Bok Choy, Celery, Carrots, Leafy Greens, Rutabaga, Spinach, Sweet
Potatoes, Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish),
Grouper, Kingfish, King Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters,
Snapper, Tilefish, Yellowfin, Tuna

8. Now growing at the Well Fed Community Garden

9. APRIL: Strawberries, Arugula, Asparagus, Beets, Bok Choy, Broccoli, Celery, Green Onions,
Greenhouse Tomatoes, Kale, Leafy Greens, Mustard Greens, Radish, Spinach, Spring Onions, Sweet
Potatoes, Turnips, Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish), Grouper,
Kingfish, King Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Tilefish, Yellowfin
Tuna
MAY: Blueberries, Strawberries, Arugula, Beets, Asparagus, Bok Choy, Broccoli, Cabbage, Celery,
Green Onions, Greenhouse Tomatoes, Hot Peppers, Kale, Leafy Greens, Squash, Sweet Potatoes,
Swiss Chard, Mustard Greens, Radish, Spinach, Spring Onions, Snow Peas, Turnips, Zucchini,
Peanuts, Bluefish, Blue Crab (Soft), Clam, Grey Sea Trout (Weakfish), Grouper, Kingfish, King
Mackerel, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Tilefish, Yellowfin Tuna,
JUNE: Blackberries, Blueberries, Honeydew, Peaches, Plums, Strawberries, Watermelon, Asparagus,
Arugula, Beets, Brussel Sprouts, Carrots, Cabbage, Corn, Cucumbers, Eggplant, Garlic, Green Beans,
Green Peppers, Green Onions, Greenhouse Tomatoes, Hot Peppers, Kale, Kohlrabi, Leafy Greens,
Mustard Greens, Radish, Spring Onions, Squash, Sweet Potatoes, Swiss Chard, Turnips, White
Potatoes, Zucchini, Peanuts, Black Sea Bass, Clam, Blue Crab (Soft), Blue Crab (Hard), Grouper, Mahi-
Mahi (Dolphinfish), Mountain Trout, Oysters, Snapper, Spanish Mackerel, Shrimp, Tilefish, Triggerfish,
Yellowfin Tuna,

10. Last year at the Well Fed Community Garden
Pea Shoot Micro GreensPea Shoot Micro GreensPea Shoot Micro Greens Bok Choi & Head Lettuce

11. JULY: Blackberries, Blueberries, Cantaloupe, Honeydew, Peaches, Plums, Raspberries,
Watermelon, Peanuts, Brussel Sprouts, Butter Beans, Cabbage, Carrots, Corn, Cucumbers,
Eggplant, Field Peas, Garlic, Green Beans, Green Peppers, Hot Peppers, Kohlrabi, Leafy Greens,
AUGUST: Apples, Figs, Honeydew, Grapes, Peaches, Pears, Plums, Raspberries, Watermelon,
Brussel Sprouts, Bok Choy, Butter Beans, Cabbage, Carrots, Corn, Cucumbers, Eggplant, Field
Peas, Garlic, Green Beans, Green Peppers, Hot Pepper, Kohlrabi, Leafy Greens, Okra, Rutabaga,
Spring Onions, Squash, Sweet Potatoes, Tomatoes, Peanuts, Black Sea Bass, Blue Crab (Soft),
Blue Crab (Hard), Clam, Grouper, Mahi-Mahi (Dolphinfish), Mountain Trout, Oysters, Shrimp,
Snapper, Spanish Mackerel, Tilefish, Triggerfish, Yellowfin, Tuna
SEPTEMBER: Apples, Figs, Grapes, Muscadines, Peaches, Pears, Plums, Raspberries, Bok Choy,
Brussel Sprouts, Cabbage, Carrots, Celery, Cucumbers, Garlic, Green Beans, Hot Peppers, Leafy
Greens, Pumpkin, Rutabaga, Spring Onion, Squash, Sweet Potatoes, Swiss Chard, Tomato,
Peanuts, Black Sea Bass, Blue Crab (Hard), Clams, Croaker, Grouper, King Mackerel, Mountain
Trout, Mullet, Oysters, Shrimp, Snapper, Spotted Sea Trout, Southern Flounder, Spanish Mackerel,
Spot Striped Bass, Yellowfin Tuna

12. Last year at the Well Fed Community Garden
Bell Peppers in Summer Fields
Heirloom Tomatoes

13. OCTOBER: Apples, Figs, Grapes, Muscadines, Plums, Beets, Bok Choy, Broccoli, Brussel
Sprouts, Cabbage, Cauliflower, Carrots, Celery, Cucumber, Collards, Garlic, Greenhouse
Tomatoes, Hot Peppers, Kale, Leafy Greens, Mustard Greens, Pumpkins, Rutabaga, Spaghetti
Squash, Spinach, Sweet Potatoes, Swiss Chard, Tomatoes, Turnips, Winter Squash, Zucchini,
Peanuts, Black Sea Bass, Blue Crab (Hard), Clam, Croaker, Grouper, King Mackerel, Mountain
Trout, Mullet, Oysters, Shrimp, Snapper, Southern Flounder, Spanish Mackerel, Spotted Sea
Trout, Spot Striped Bass, Yellowfin Tuna
NOVEMBER: Apples, Beets, Bok Choy, Broccoli Brussel Sprouts, Cabbage, Carrots,
Cauliflower, Celery, Collards, Cucumbers, Greenhouse Tomatoes, Kale, Leafy Greens, Mustard
Greens, Pumpkins, Rutabaga, Spaghetti Squash, Spinach, Sweet Potatoes, Swiss Chard,
Turnips, Winter Squash, Zucchini, Pecans, Peanuts, Black Sea Bass, Blue Crab (Hard), Clam,
Croaker, Grouper, King Mackerel, Mountain Trout, Mullet, Oysters, Shrimp, Southern Flounder,
Snapper, Spanish Mackerel, Spotted Sea Trout, Spot Striped Bass, Yellowfin Tuna
DECEMBER: Apples, Beets, Bok Choy, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery,
Collards, Greenhouse Tomatoes, Kale, Leafy Greens, Mustard Greens, Pumpkins, Rutabaga,
Spinach, Swiss Chard, Turnips, Spaghetti Squash, Winter Squash, Zucchini, Peanuts, Pecans,
Black Sea Bass, Bluefin, Tuna, Bluefish, Clam, Croaker, Flounder, Grey Sea Trout (Weakfish),
King Mackerel, Mountain Trout, Oysters, Spotted Sea Trout, Striped Bass

14. Last year at the Well Fed Community Garden
Purple Cauliflower
Shiitake Mushrooms

15. 1. How to be creative while working within a budget
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Vegetarian and Vegan menus use much more
affordable ingredients.

16. “My Plate”
recommends
a diet of 50 percent
vegetables and fruits

17. 1. How to be creative while working within a budget
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Select menu items that use local produce, saving on
the costs of transportation
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Urban Agriculture and Locally sourced produce is
affordable and puts $ into our local economy.
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… if we have time, we'll describe our Urban Agriculture Project – The Well
Fed Community Garden – and the benefits of Urban Agriculture

18. 2. New ways to present & serve food
Variety of Service Styles
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Buffet
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Family Style
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Plated
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Stations
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Passed

19. Buffet

20. Buffet

21. Family Style

22. Family Style

23. Family Style

24. Plated

25. Plated

26. Plated

27. Plated

28. Stations

29. Pasta Stations

32. Anti Pasto Stations

33. Mac & Cheese Stations

34. Dessert Stations

35. 'Smors' Dessert Stations

36. 2. New ways to present & serve food
Different Shapes of Dishes, Glassware and Cups

37. In Flute Glasses

38. Mini Burgers on Buns
Ahi Tuna on Crostini
Spinach Cheese filling
in Mushroom Caps

39. On Small Tiles and Shooter Glasses

40. Mini Black Tortillas with
Shrimp filling on Limes
Mini Black Tortillas with
Shrimp filling on Limes
Mini Black Tortillas with
Shrimp filling on Limes
Served with Tequilla Margaritas

41. Passed Appetizers
& Plated

43. 2. New ways to present & serve food
Ethnic Specialties: for example
Mexican - Korean
Cuban Asian
Vietnamese mini sandwiches

45. Menu items presented in different shapes
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On Skewers

46. l
Mini Crab Cakes – as small bites

47. Breakfast menu suggestions - Fruit
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Served sliced or in a bowl
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Marinated fruit salads in chili lime syrup, rosemary lemon or lavender
honey
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Grilled peaches with honey goats cheese seasonal
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Fruit with Greek Yogurt Bar (or vegan yogurts) with toppings on the side:
fresh pomegranate seeds, seasonal fruit, walnuts, whole flaxseeds, honey
and/or maple syrup
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Granola Station (made in house to be gluten free) with toppings on the side:
Greek Yogurt (or vegan yogurts), dried fruit, bananas and/or nuts.

49. Breakfast menu suggestions - Eggs
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Scrambled Egg bar with toppings on the side: green onions, turkey bacon,
cheeses to include hard & soft cheeses, goat & sheep cheese
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Quiches – Asparagus, Caramelized Onions, Western, Lorraine...
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Frittatas – Vegetable Ratatouille, Florentine, Garden
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Omelet Stations are popular
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Eggs Maryland – Poached eggs and hollandaise over crab cakes
sprinkled with old bay seasoning
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Eggs Norwegian – Poached eggs on smoked salmon with lemon
Hollandaise on a split English muffin

50. Breakfast menu suggestions - Eggs
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Eggs Portuguese – Poached eggs and Hollandaise over a mixture of
sauteed vegetables with Worchester sauce
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Eggs Waldorf Style – Poached eggs and mushroom caps in a creamy
mushroom sauce over toast
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Eggs Florentine – Poached eggs and Hollandaise or Bechamel sauce
over spinach or creamed spinach in a pastry shell
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Country Eggs Benedict – Sunny side up fried eggs with turkey sausage
and gravy on a split biscuit

52. Breakfast menu suggestions - Assorted items
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Oatmeal Bar – served hot with dried fruit, fresh fruit, nuts, granola and
milk (dairy and vegan)
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Biscuit Bar – Fresh cheddar biscuits served with jams

53. Lunch Menu Suggestions: Sandwich Ideas
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Variety of presentations:
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Different Breads: Whole Wheat, Focaccia, Ciabatta, Sour Dough,
Baguette, Brioche
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Wraps with herbed flour or corn (GF) tortillas
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Pita Pockets
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Paninis, Grilled Sandwiches
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Selection of cocktail mini sandwiches

60. Gluten Free Diets:
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Celiac Disease is an autoimmune disease that affects the small
intestine where the body cannot process gluten and instead
provokes an immune response.
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Celiac Disease affects approximately 1 out of every 100 people
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According to a Gallup pol, 21% of Americans actively try to avoid
gluten containing foods

61. Foods to Avoid
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Wheat
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Rye
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Barley
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Oats – check labeling
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Bouillon
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Roux
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Tabouli
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Couscous
Foods to Incorporate
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Rice – especially Black Rice
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Corn
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Buckwheat
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Millet
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Quinoa
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Teff – Ethiopian grain
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Sorghum
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Gluten Free Oats
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Amaranth

62. Vegetarian & Vegan Diets:
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Vegetarians are folks who don't eat meat, fish or poultry
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Vegans are vegetarians who also don't eat dairy, eggs, honey or
anything else from a life form
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Approximately 4% of Americans are vegetarian and 1% are vegans
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However, approximately 47% of Americans eat at least one
vegetarian meal per week.

63. Foods to Avoid
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Beef, Chicken & Pork
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Seafood & Fish
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Barley
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Dairy – Vegan
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Eggs – Vegan
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Honey – Vegan
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Some Sugars – Vegan
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Worcestershire Sauce
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- contain anchovies
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Caesar Dressing
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- contain anchovies
Foods to Incorporate
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Beans & Legumes – Vegan
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Edamame – Vegan
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Nuts & seeds – walnuts, peanuts,
almonds, pistachios, pumpkin seeds,
sunflower seeds, pine nuts and
cashews – Vegan
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Dairy products - cheese, milk,
yogurt & cottage cheese
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Eggs
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All vegetables – peas, navy
beans, spinach, broccoli, brussel
sprouts, lima beans, asparagus….

64. Dairy Free Diets:
Those who follow a dairy free diet do so due to the fact that they
have an adverse reaction to the milk sugar – lactose – because they
no longer produce the lactases enzyme to break down the lactose
Research studies determine that the current rate of lactose
intolerance in the U.S. is approximately 20% of the population.

65. Foods to Avoid
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Cow's Milk
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Sheep's Milk
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Goats Millk
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Cheeses
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Casein
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Whey
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Ice Cream
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Yogurt
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Whipping Cream
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Butter
Foods to Incorporate
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Soy Milk
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Almond Milk
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Rice Milk
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Olive Oil
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Coconut Butter & Cooking Oil
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Apple Puree – instead of butter
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Soy, Coconut or Rice Yogurt
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Soy, Coconut or Rice Ice Cream
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Sorbet
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Almond Cheeze Spread (Sama)

66. Tree Nut Free Diets:
People suffering from tree nut allergies tend to have sever reactions,
such as anaphylaxis. Walnuts and cashews seem to illicit the
strongest and most severe reactions.
Research studies determine that 1 % of children and adults are
allergic to tree nuts.
Avoid all Nuts

67. Kosher Dietary Laws:
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Kosher food is requested by religiously observant Jews
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Strictly kosher meals needs to be prepared in kitchens that are
ritually kosher – keeping a separate set of pots, pans, dishes and
cutlery for dairy and meat meals. In this area, only synagogues
have ritually kosher kitchens
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Many observant Jews will eat 'kosher style' meals, which are often
meals that have no meat or dairy in them, and are not hot. For
example salads with tuna, egg salad sandwich. Hechsher

68. Kosher & Halal Meat
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To be ritually accepted:
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The animals must be in excellent health
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The animals are slaughtered humanely, with a knife
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The blood is drained out
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It is best not to serve meat to ritually observant Jews & Muslims
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Select a vegetarian or vegan menu

69. Irregardless Cafe & Catering
Well Fed Community Garden
The Glenwood Club

71. Early Days
at the Cafe

72. Chef Arthur at the NC Gallery of Art

74. Cookbook published
in 1980’s

75. Cafe before
the Fire

77. Cafe
after
the
fire

78. Awards and Recognitions
Green 'For Profit' Business
2009,
Triangle Business Journal
2010 Business Support of the Arts
Market Transformation Award
Institute of Sustainable
Development, 2012
Green Plus Small
Business of the Year
Award

79. Thermal Solar Panels preheat Water for Cafe

80. Cafe
with
Jazz Club
Stage

82. On February 4, 2015,
Arthur and the
Irregardless Cafe
celebrated 40 years of
serving Triangle
residents.
Former City of Raleigh
Mayor Charles Meeker
presented Arthur with
the “Order of the Long
Leaf Pine.”

83. Well Fed
Community
Garden
Designed by
NC State
Prof Will Hooker
& Laura Willer

104. Hosting Workshops

105. Workshops from the past year
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Ferments of Life: A Tasty Conversation about Fermentation
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The World of Tomatoes according to NC Tomato man Craig LeHouiller
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Weedy Wonders: Plant Walk & Medicine Making
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Cheese Making * Herbal Body Care
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Vermicomposting * Plan your Spring Garden
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Kid's Nutrition Workshop

106. Everyone is Welcome at the Well Fed Community Garden
Volunteer Thursdays!
9:30 am -12:30 pm every Thursday
Get your hands dirty and come learn about organic farming!
Email us at garden@irregardless.com to let us know you are joining us!
Second Saturday’s Open House
For up to date details check out Second Saturday Raleigh’s Food Corridor website
Third Saturday Volunteer
Garden Workday & Community Potluck
9:30 am-12:30pm workday followed by potluck!
Bring Gloves to Work and Food to Share!
Fourth Saturday – Garden Workshops
The garden holds various workshops on the Fourth Saturday of each month.

107. Why source locally grown food for our daily nourishment:
● The present average distance our food travels from “field to plate” is 1,300 miles
Benefits:
● Locally grown food is full of flavor. When grown locally, the crops are
picked at their peak of ripeness versus being harvested early in order to be shipped
and distributed to your local retail store. At local markets, produce is been picked
within 24 hours of your purchase.

108. Changing people's eating habits.
When folks cultivate vegetables and fruits, and witness the
growing cycle, they will eat and enjoy many more portions of
vegetables and fruits each day – which we now know is a vital
component of a healthy diet.

109. Local food has more nutrients.
Local food has a shorter time between harvest and your table,
and it is less likely that the nutrient value has decreased.
Food imported from far-away states and countries is often
older, has traveled and sits in distribution centers before it gets
to your store.

110. Gardening encourages physical exercise
by tending crops.
Which is another important component of a healthy life-style

111. Local food supports the local economy. The
money that is spent with local farmers and growers all stays close
to home and is reinvested with businesses and services in your
community.

112. Local food benefits the environment.
By purchasing locally grown foods you help maintain
farmland and green and open space in your community.
Over the past 50 years, close to a million acres of local
farmland have been buried under cement and asphalt.

113. Local Foods Save Energy and Reduces our
foods’ “ Carbon Footprint”
Transporting food long distances uses tremendous energy: it
takes 435 fossil-fuel calories to fly a 5 calorie strawberry from
California to New York.”

114. Local foods promote a safer food supply.
The more steps there are between you and your food’s source
the more chances there are for contamination. Food grown in
distant locations has the potential for food safety issues at
harvesting, washing, shipping and distribution.

115. Local growers can tell you how the food
was grown.
You can ask what practices they use to raise and harvest the
crops. When you know where your food comes from and who
grew it, you know a lot more about that food.
Biodiversity Local farmers grow thousands of varieties of fruits and vegetables.
In contrast, industrial agribusiness cultivates high-yield hybrids bred for fast
maturation and thick skins to withstand mechanical harvest and transport. The
UN Food and Agriculture Organization estimates that more than 75% of
agricultural genetic diversity was lost in the 20th century. Small, biodiverse
farms preserve our food heritage.

116. Eating local food is eating seasonally.
Even though we wish strawberries were grown year round in North
Carolina, the best time to eat them is when they can be purchased directly
from a local grower. They are full of flavor and taste better than the ones
available in the winter that have traveled thousands of miles and picked
before they were ripe.

117. Thank you
Questions and Answers