 At most conventions, meeting attendees rush from an educational seminar to a networking event and still try to make time for the Exhibition Floor. Meetings, Conventions, Trade Shows—they’re busy days attendees, who also have to eat. Breakfast, lunch or dinner—meeting attendees want good food and a dining establishment convenient to the center of activity—the Convention Center. Convention Centers—great places to meet and exhibit—but to eat? Well maybe it’s time to cancel that offsite reservation because at least some large meeting venues have gotten the message. Two facilities—the Wildwoods Convention Center in Wildwood, New Jersey and the San Diego Convention Center in San Diego California—are the latest examples of the trend towards convention centers where you can actually both Meet & Eat! This Food & Beverage Spotlight is a quick update on both East & West coast Food & Beverage convention center news!
New Wildwoods Convention Center Chef is N.J. Shore Star
The best corn dogs, funnel cakes and pizza may be available on the world-famous Boardwalk in the Atlantic Coast destination of Wildwood, New Jersey but inside the city’s convention center, the choices of cuisine go well beyond the Beach fare. How well beyond? Convention, trade show and other event attendees at the Wildwoods Convention Center can chose from a wide range of gourmet dining options—with menus featuring buffets for  breakfast, lunch and dinner; cold and hot plated sit-down lunches and dinners; cold and hot hors d’oeuvres and show-stopping culinary artistry—provided by Well Bread, the center’s exclusive restaurant service group.
To continue the fine dining catering options at this 260,000-square-foot, state-of-the-art convention and entertainment facility, Well Bread Catering has appointed Andrew Tuano to the position of Executive Chef for all food and beverage operations at the Wildwoods Convention Center. Tuano will oversee all catering, including banquets, parties, corporate functions and concessions at the venue.
"The quality and service of our food and beverage operation is of utmost importance to  us and our customers, and we feel we have upgraded our product with the addition of Chef Tuano," said John Siciliano, Executive Director, Greater Wildwoods Tourism Authority.
 Tuano’s reputation is far and wide in the fine dining scene of the Jersey Shore. Most recently Tuano served as Executive Sous Chef for Congress Hall Hotel, in Cape May, where he was responsible for all banquet events, weddings and corporate functions, as well as the operation of its Blue Pig Tavern Restaurant. His chef experience also includes such well-known establishments as the Martini Beach Restaurant, Queen Victoria Bed and Breakfast, The Chalfonte Hotel, and Washington Inn, all in Cape May, as well as the Forks Inn in  Sweetwater, New Jersey.
"We are very pleased to have someone of Chef Tuano’s qualifications to head up our catering operations," said Greater Wildwoods Tourism Authority Executive Director John Siciliano.
Tides Restaurant Comes to San Diego Convention Center
An estimated 7,000 visitors came to the San Diego Convention Center for the American Society of Association  Executives & The Center for Association Leadership Annual Meeting and Exposition in August, one of the largest conventions for meeting planners of the year. The venue took the opportunity to premier its new, onsite restaurant—Tides—to an audience who actually book convention centers.
 The 130-seat restaurant, a rarity for a convention center, is located at the west end of the bayside facility. "We wanted to provide attendees with an attractive, appealing and convenient option besides a walk-up concession, which is standard in most facilities," said John Vingas, Vice President of Catering for Centerplate, the Convention Center’s food and beverage provider.
In addition to the eatery, attendees can also enjoy cocktails and other alcoholic  beverages in the adjacent 36-seat "top shelf" bar. The menu at Tides is flexible, offering everything from gourmet sandwiches to an upscale carving station. Customized dishes and menus are also available. Many ingredients are locally grown and include meats from livestock that has been raised humanely without growth hormones, ensuring dishes are fresh and flavorful.
"Having a dedicated dining area allows us to provide better service and to prepare distinguished foods with a regional flair that’s cooked fresh in an inviting environment," said Jeff Leidy, Executive Chef and Assistant General Manager for Centerplate.
Themed for San Diego’s sparkling blue waterfront location, Tides’ décor incorporates  glass artwork by Dale Chihuly. Known for his unique glass artistry, Chihuly has created many well-known series of works, among them "Seaforms," "Baskets," and "Persians." Over 200 museum collections worldwide display his work. | 
