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Diverse courses are being served for this edition of Food & Beverage Spotlight. An Award winning chef, new appointments at meeting venues, an exiting new restaurant right across the street from one major convention center and another major convention center whose upgraded dining options are going green. No soup, salad, appetizers or deserts with this spotlight. Everything is a Main Course!

Michael Collier, Executive Chef of Hershey Country Club,Named "Best Chef of Pennsylvania"

Michael Collier, the Executive Chef of Hershey Country Club—which features 10,000 square feet of meeting space may well be the key cook in the keystone state! Collier claimed the title "Best Chef of Pennsylvania" at the Pennsylvania State Farm Show, which took place in January. In addition to showcasing local talent, the PA Preferred Best Chef of Pennsylvania Competition is designed to highlight products that are raised and grown in Pennsylvania. In each phase of the competition, two chefs faced off Iron Chef-style. Given surprise ingredients and a common pantry, the chefs had to create two dishes—an appetizer or salad, plus a main course—in only 30 minutes. Scores were based on individuality, taste, presentation, ingredient usage and creativity.

Collier, who was named "Best Chef in Central Pennsylvania" during Harrisburg’s Kipona Celebration on Labor Day weekend, has competed three times at the Farm Show. Collier’s winning ’09 entry included chicken over pappardelle pasta with edamame, mushrooms and roasted carrots. He also marinated and grilled trout, serving it over poached blueberries.

"To compete against such great talent and walk away with the top honors was awesome" Collier said. "This will help highlight Hershey Entertainment & Resorts as a culinary destination. It will also give me an opportunity to be a key spokesperson for PA Preferred, so I can help increase knowledge and support of local food products that are available both seasonally and year-round."

Director of Food and Beverage Named at Lancaster Duo

The Lancaster County Convention Center and Lancaster Marriott at Penn Square has appointed Steven Goris to the position of Director of Food & Beverage. His responsibilities include overseeing all food operations for the integrated facility, the convention center and the adjoining 300-room hotel, a combined 90,000 square feet of meeting space, scheduled to open in Spring 2009.

With eight years of hospitality experience, Goris, , most recently worked at the Kalahari Resort & Convention Center in Sandusky, Ohio, where he supervised and managed the complex F&B operations, which included two restaurants, five bars, a nightclub and a convention center.

"We’re proud to have Steven’s experience on board in Lancaster," says Josh Nowak, Director of Sales and Marketing for Lancaster County Convention Center and Lancaster Marriott at Penn Square. "He adds a whole new dimension to the caliber of the food and service experience for meeting, business and leisure guests." The $170 million "Lancaster Duo" is centrally located to northeast metropolitan cities and is the cornerstone to the revitalization of downtown Lancaster

Cuba Libre Opens Across From Orange County Convention Center

Cuba Libre Restaurant & Rum Bar, known for bringing the exotic flavors and culture of Cuba to Philadelphia and Atlantic City, has expanded their Latin dining concept to Orlando, Florida, where a third restaurant location opened in December in Pointe Orlando, a shopping, dining and entertainment destination located on International Drive across from the Orange County Convention Center.

Now, meeting and event attendees can enjoy a dynamic atmosphere reminiscent of Old Havana, which includes lively music, Latin floorshows, as well as an extensive selection of Latin cocktails and tantalizing Cuban fare. The two-story, 20,000-square-foot venue exudes tropical ambiance through an open-air setting, vibrant colors, exotic foliage and servers dressed in guayabera uniforms. Chef Guillermo Pernot presents an enticing menu of traditional and contemporary Cuban fare which combines beef, poultry, pork and seafood with exotic fruits, root vegetables, herbs and seasonings. Highlights from Pernot’s Orlando menu include: Ceviche!,(Baja bay scallops, blackened tomatillo-truffle sauce and goat cheese confetti); Pato Roll (Chilled soft spring roll with braised duck, vegetables and dried candied fruits, served with peanut and ponzu dipping sauces); Vaca Frita (Tender braised and crisped short rib steak, served with "Moros y Cristianos," grilled onion and pepper salad, and a red wine sauce); Tamales Vegetarianos (Two fresh corn masa tamales; one filled with wild mushrooms and black olives, and the other with creamy quinoa, served with red beans and roasted calabaza asopao); Pescado de Oriente (whole boneless fillet of Australian sea bass a la pancha, served with "Chino-Cubano" fried rice, baby sprouts salad, and sweet chile-citrus and ajonjoli sauce) and Pudin Diplomatico, Warm bread pudding with saffron-poached apples, whipped cream and hazelnut crunch.

Cuba Libre’s uniquely refreshing house specialty Adult Beverage—the mojito is offered in 15 different varieties. The establishment also offers more than 70 varieties of rum and is known for combining fresh fruits and other ingredients to create a variety of tropical cocktails, sangrias and frozen drinks. Cuba Libre Restaurant & Rum Bar can host events for up to 1,000, including themed cocktail parties, elegant dinners and special events, with options that include: Feathered Dancers, Professional Salsa Dancer performances and lessons, Cigar Rolling Booth and Rum Expert tastings.

McCormick Place’s Chicago Restaurant Partners Go Green

Two recent convention center trends have been the greening of the venue—implementing environmentally friendly and sustainable practices; and the ‘gourmeting’ of the dining—upgrading the cuisine choices available to meeting and event attendees. Those two trends are converging at McCormick Place in Chicago, an extraordinary facility featuring 2.6 million square feet of exhibit halls, 173 meeting rooms and 600,000 square feet of meeting room space.

Chicago Restaurant Partners—the exclusive foodservice provider for McCormick Place.—has implemented several green initiatives: Styrofoam or polystyrene plastic products are no longer used for serving in catering and concessions operations; Biodegradable flatware, straws, serving dishes, and cups are now used in the food courts (Several of the new foodservice items made from food, including flatware made of potatoes and plates made of sugar cane); usage of unbleached napkins to reduce bleach released into the water stream; Green coffee service that uses bulk service of cream and sweeteners rather than single- serve packages; bulk condiment service that enables people to take only what they plan to use to cut down on waste. Coming in Spring 2009 will be a rooftop garden on the Venue’s West Building. The largest rooftop Garden in Chicago, it will help to grow some of the many herbs and other fresh foods used by Chicago Restaurant Partners.

This is truly a win-win situation," said Shaun Beard, General Manager, Chicago Restaurant Partners. "People are concerned about their environmental impact and we are actively seeking out ways to create sustainable practices throughout our operations. As a company and as individuals, we are truly passionate about reducing our carbon footprint. It’s just the right thing to do and it is something we are really committed to as part of our day-to-day operations."

 Formed in 2007, Chicago Restaurant Partners is a collaboration of two landmark Chicago restaurateurs—Levy Restaurants and Phil Stefani Signature Restaurants—and offers McCormick Place convention/event attendees show floor dining in permanent and portable locations, including full-service dining, two casual dining food courts as well as private event and in-booth catering.

Sous Chef gets Executive Spot at The Chattanoogan

Matthew Pinner has been promoted to Executive Chef for The Chattanoogan, the Benchmark Hospitality International conference center in Chattanooga, Tennessee. Previously, Pinner served as The Chattanoogan’s executive sous chef and has spent more than 14 years of in Chattanooga kitchens, including positions with the Southside Grill and the Vine Street Market.

The Chattanoogan, a 210,000 square-foot five-story upscale urban resort with 199 guest rooms and suites, features a 25,000 square-foot conference center with comprehensive meeting planning and audiovisual support services, three outstanding dining establishments, and a spa with four treatment rooms, a steam room, sauna, fitness center, indoor pool, whirlpool and patio overlooking the hotel's courtyard.

"It gives me great pleasure to announce Matthew’s promotion," said Tom Cupo, General Manager. "He has been an exemplary member of our food & beverage team for the past three years and will provide terrific leadership in our culinary program."