April 16 is North American Meetings Industry Day: For the first time ever, planners across North America will gather for local and virtual events celebrating the impact of the industry. Intrigued? Here’s a look at some of these one-of-a-kind #NAMID events: Continue reading
Los Angeles magazine is reporting that next week, Dodger Stadium will introduce craft cocktails — such as ‘Cy Young,’ a blend of Ketel One vodka, lime juice, simple syrup, muddle cucumber, and Himalayan salt — into its beverage roster, a daring move of sorts among sports venues. “Many other [stadiums] already have the capability to do a craft cocktail program but instead favor ease over quality when it comes to ingredients and drink-making,” writes Caroline Pardilla, “especially since they are working with union bartenders–most of whom have been doing the pour-and-dump method of bartending for nearly a decade.”
Serving complex, $14 drinks to scores of hurried people sounds daunting at best. So how will Angeleno bartender and cocktail consultant Dave Whitton (who designed the menu) make it happen? By enlisting the kitchen staff to make simple syrups and then pre-blending those into three-ingredient cocktail mixes for bartenders, who simply need to add alcohol, a dash of bitters and/or salt, and a garnish. (For now, the drinks will only be available in club areas).
Sounds like a plan for large venues everywhere. You can read the entire article here.
In an age of high-tech and sometimes complicated methods of information delivery and collaboration, it can be easy to overlook the power of a simple solution. Take the use of a whiteboard during the recent nuclear arms negotiations in Lausanne, Switzerland.
Officials who took part in the weeklong talks — which spanned a few all nighters — have said that this fixture of football locker rooms and calculus lessons played a key role in shepherding the delicate arms talks toward an agreement. “Wherever Wendy Sherman, the lead American negotiator, traveled in the ornate hotel here, she was trailed by a whiteboard, where the Iranians and the Americans marked down their understandings, sometimes in both English and Persian,” reported The New York Times.
That board enabled a fluid discussion, “letting both sides consider proposals without putting anything on paper,” David E. Sanger and Michael R. Gordon wrote. An anonymous White House official called it “a brilliantly low-tech solution.”
Even though traditional whiteboards can be challenging to use in large groups, they offer myriad benefits: They encourage discussion, map progress, and draw connections that might only become visible once….well, they’re visible. The boards’ potential to accelerate creativity and collaboration hasn’t waned since they first appeared in the 1960s, as was exemplified in Switzerland last week. Maybe whiteboards make a comeback in 2015 — or maybe they never really went away.
In our April issue we revealed some of the meeting destinations planners singled out in the 2014 Watkins Report, which asked more than 800 planners to rate cities on key factors. Here are 12 destinations that bear watching as they strategically maneuver to attain/retain the attributes of the overall experience that planners find the most appealing:
- New Orleans
- New York
- San Francisco
- Washington, DC
Based on the Watkins Report of the 2014 survey of meeting planners. The copyrighted full report is made available via subscription to CVBs or DMOs for use within their own organizations for strategic planning and marketing. For information on obtaining a copy of the 2014 report, contact Curt@WatkinsResearchGroup.com.
Since returning from Vancouver last week, I’ve jumped rope each day in a vain attempt to work off the abundance of calories I consumed there. I ran down some of those dishes on Friday, but since a central focus of the press trip was the incredible food that this city’s chefs conjure, I had more than I could stuff into one post. I didn’t get a decent picture of a few memorable dishes: The incredible charcuterie inside Salt Tasting Room, a dim, romantic wine-and-cheese (and meat) tasting bar down Blood Alley, or plump, raw oysters and charred octopus at Boulevard, the see-and-be-seen oyster bar and restaurant inside the Sutton Place Hotel Vancouver. Yet here are a few more I managed to capture and are making me hungry as I remember them.
‘Tropical’ salmon at Chambar.
Chambar is a perennial Vancouver hotspot, pulling in the crowds with its extensive Belgian beer list and cuisine to match. Last year, they moved to airy new digs in Vancouver’s Gastown. On the bottom floor is a rustic, earthy private event space, and it was here that we were treated to a six-course tasting menu that showed off the mad skills of Belgian-trained chef Nico Schuemans. The dishes ranged from game to seafood, and included the luscious, exquisitely composed “Thon tropicale,” cubes of salmon marinated in pomegranate juice and then arranged with kumquats and puffed black rice atop a coconut-jalapeño remoulade.
Single-origin chocolates at East Van Roasters
Vancouver’s Downtown Eastside is famously Canada’s “poorest post code,” but it’s also a vibrant neighborhood dotted with inspiring social enterprises. On a walking tour of a few of those businesses, we met the crew of East Van Roasters, a chocolate shop and café that employs women in transition. Through glass walls, customers can watch the women winnow the fair-trade beans and then shape them into chocolates. Manager Shelley Bolton explained the process and social enterprise model to us over some rich café mochas and a tasting “flight” of single-origin chocolate bars made from beans sourced in Peru, Madagascar, and the Dominican Republic. Their flavors ranged from spice and berries to citrus and even hints of flowers.
Fennel-apple soup at MARKET by Jean-Georges
This was the moment before a barely-sweet fennel-and-apple soup was poured atop this artful arrangement of fennel fronds and slivered apples. It was part of the antioxidant-stuffed ‘Food For Thought’ tasting menu that chef de cuisine Scott Henderson created for us inside MARKET by Jean-Georges, the elegant, earth-toned restaurant inside the Shangri-La Hotel. Downstairs, the hotel’s lobby was filled with cast and crew for the shooting of an episode of Mistresses (starring Alyssa Milano). Upstairs, we feasted on steamed halibut, mackerel tartare and roasted duck with date sauce. Jean-Georges Vongerichten wasn’t in the house, but Henderson — who is passionate about sustainable seafood — did him proud.
Maple-seared sablefish in the Vancouver Convention Centre test dining room
One of the best dishes of the trip came — inside a convention center? Yep. Since 1991, the Vancouver Convention Centre has had a world-renowned chef behind the stick, Blair Rasmussen, who has helped shape a modern British Columbia cuisine that tends to fuse Asian touches and flavors with farm- (and ocean-) to-table ingredients. Nestled within the Centre’s massive kitchen is a private, white-tablecloth dining room where catering staff can test dishes out on potential clients. Coming off the crazed days of the TED2015 conference — for which he created 250 new dishes — chef Rasmussen (and his team) whipped up a scrumptious lunch that married unlikely ingredients in alluring ways. His seared sablefish, with just a hint of maple syrup clinging to its edges, was tender and buttery.
The humble Japadog food cart has been “making the world happy and alive through hotdogs” (their motto) for a decade now, topping fat bratwursts with morsels such as seaweed, miso, or deep-fried pork cutlets (katsu). As serendipity would have it, the Japadog cart did brisk business right outside the Sutton Place Hotel, where we were staying. On our last night in Vancouver, we dutifully trekked from our dinner inside Boulevard to the Japadog cart, one side of which is plastered with a pictorial menu and the the other, photos of celebrities enjoying Japadogs. On the recommendation of Amber Sessions, Tourism Vancouver’s manager of travel and trade media relations, we collectively ordered an oroshi dog. The weiner arrived on a charred bun topped with minced radish and soy sauce, but we slathered on some wasabi mayonnaise, too, and divvied it up. While the dog couldn’t quite hold a match to the outrageously delicious food we’d eaten for three days straight, a late-night Japadog definitely hits the spot.
“We don’t really toot our own horn.”
One hears variations of this almost everywhere in British Columbia: From business people, from tour guides, even from chefs. The constant but earnest humility is puzzling, especially in Vancouver, which is blessed with dramatic views in every direction as well as extraordinary food, drink, and hospitality.
I learned all of this last week during my first visit to Vancouver as part of a TED2015-inspired press trip. With so many great thinkers in its midst, the city was in an electric state — but I have a feeling that the beautifully composed dishes that one encounters almost everywhere, from breakfast through to late night snacks, is a constant throughout the seasons.
When I downloaded photos from the trip — from plates of roasted sablefish to wasabi-smothered hot dogs, Taiwanese stir-fry to venison tartare — I had way too much on my hands to cram into one Feed Me Friday blog post. So I’ll divide them into two — and here are some early trip highlights.
Brunch at Café Medina
Lamb meatballs for breakfast? Yep. At Café Medina, an airy space on Richards Street in Vancouver, chef Jonathan Chovancek (also a cofounder of Bittered Sling Extracts) gives brunch a fusion-y shot in the arm with flavors grabbed from all corners of the globe, especially Spain, north Africa, and the Middle East. Braised short ribs, Moroccan-spice-cured salmon, hazelnut-almond romesco, and salted-caramel-topped Belgian waffles might all share the breakfast table at this spot, where a line forms on weekends. Those fork-tender meatballs (shown on the right, above) were slathered in an olive-flecked tomato sauce, but our group especially loved the Harissa Pain Plat, a pita stuffed with ground beef and topped with harissa sauce, Manchego, humus, and greens. I washed it down with excellent coffee and a rosehip, eucalyptus, and Jaffa-orange-flavored soda.
Venison tartare at L’Abattoir
The name of this bustling restaurant is a nod to the neighborhood in which it resides, a corner of Gastown that was once Vancouver’s meatpacking district and is now a stylish ‘hood of restaurants, galleries, studios, and shops. Housed in a former 19th century jail, the eatery combines vintage and modern elements in an elegant, multilevel space, and the menu draws heavily on seafood and meat prepared with French touches. The venison tartare is a standout: Chef Lee Cooper lends crunch to paper-thin slivers of venison with crackly, seared brussels sprouts leaves, then layers on more velvetiness with smoked egg yolk.
Cocktails (and wine, and dinner) at Chambar
On her cocktail list, bar manager Wendy McGuiness marries unbridled creativity with doses of restraint and a strong connection to all that grows — such as in Two In the Bush, shown above: Bombay gin infused with red tea leaves (Rooibos), blended with blue-lotus flower vermouth and damiana tincture (!), then shaken with egg whites, citrus juices and some house marmalade. The herbal notes tumble over each other as they bristle against hints of bitterness and sugar. It tastes like early spring in a glass. (More on Chambar’s food next week).
Last week, the TED2015 conference unfolded at the Vancouver Convention Centre for the second time since the event moved there from California last year. For the 1,300 or so attendees, TED is a five-day whirlwind of talks, dinners, networking, and satellite events — so it was a treat when TED’s director of events, Janet McCartney, took time out of her packed schedule to drop in on a TED simulcast at Vancouver’s Morris J. Wosk Centre for Dialogue. (Convene was in the audience, part of a TED-inspired press trip about which we’ll write more in coming days).
The spiky-haired McCartney, who works on TED alongside her business partner (and twin sister) Katherine McCartney, was succinct and efficient as she ran through her list of “fundamentals” for producing a successful event as innovative and far-reaching as TED. While her own talk was much less than 18 minutes, it was — like the conference itself — dense with big ideas.
Adaptability and attention to nuance. “Everything changes at TED all of the time,” said McCartney, referring to the TED team’s penchant for real-time adjustment of their plans up until the moment that conference begins. “There’s no manual to produce an event of this scale,” she added, and nothing is ever black or white. Rather, desired outcomes help shape moment-to-moment decisions: “What is the opportunity? What is the goal?”
Vision and smart collaboration. McCartney and her staff hew to “a really strong global vision of what we’re doing,” as they plan each event. Because they’re constantly looking beyond the microcosm of the conference itself, TED asks partners to think big and “stretch themselves.” That means the organization seeks out “the brightest minds around,” such as architect David Rockwell, who designed the semi-circular, custom TED theater used for the talks. “There’s nothing inelegant about [the theater],” said McCartney, and it combines both magnificence and intimacy — offering attendees a sense that “this is theirs, and theirs alone.”
Persistence, tenacity, and grit. With TED, as with any event that happens year after year, “there’s a lot of repetition,” said McCartney. So the organization works to keep their employees comfortable and engaged — ordering in delicious food, for example — during a grueling three-month period before the event, a time when they might hardly see families or friends. And with 110 TED team members working in New York City, McCartney quipped that she and her Vancouver team needed to have ample ‘tude to match theirs. “No is never no.”
Curious for a deeper glimpse into producing the TED conference? Check out our interview with Katherine McCartney in the April issue of Convene, online late next week. Also check out “4 Lessons Every Meeting Planner Should Take From TED’s Content Strategy,” on pcma.org.
So it’s interesting enough that some inmates at the Indiana Women’s Prison conducted historical research that was deep and rigorous enough to credibly call into question the facility’s saintly origin as the Indiana Reformatory Institute for Women and Girls in 1873 — and publish that research in academic journals. But a particularly noteworthy detail included in this Slate article by Rebecca Onion is that three of the women also presented a paper on their research via videoconference at the Indiana Association of Historians’ 2014 Annual Meeting, while another one of the inmates remotely presented related research at the Indiana Academy of the Social Sciences’ 2014 Annual Meeting.
I don’t really have anything to add except that I think this is pretty cool. I’ve heard of meetings and conferences going out of their way to involve young students, or underserved populations, or the general public, but this is the first time I’ve seen professional societies include people who are behind bars in their programs. And why not? The point of a meeting is to foster new ideas and new connections, and the inmate historians of the Indiana Women’s Prison could certainly use both as they work to repay their debt to society.
I read a story this morning, and it struck me as a perfect fit for our Feed Me Friday blog series. It’s about the future of farming. And conferences, like in most industries, have an important role to play in that future.
The story, which appeared in the online magazine Craftsmanship, is about Paul Kaiser, whose method of farming three acres of vegetables in Sebastopol, California, has been described as “sustainability on steroids.” His crops gross 10 times the average, all without plowing an inch of soil, without any weeding, without using any sprays (chemical or organic), using minimal water in a drought-plagued state — as little as one hour a week, using a drip system — and applying compost. Lots of compost.
“Kaiser envisions a world where every city — even in the driest areas of the globe — is surrounded by small, healthy farms like his,” the article says. “In his estimation, the higher income these farms can generate will allow their owners to hire more laborers; and the workers will come because these jobs are skilled, full-time, and well-paid.”
Where do meetings fit into this ambitious vision? First, the author of the story met Kaiser last year at a Napa farming conservation conference. And, second, that’s how Kaiser is spreading the word about his methods, which are at the forefront of a farming movement — at conferences. Including the EcoFarm Conference in Pacific Grove, California, a five-day event devoted to sustainable farming, where he packed the house this past January.
That’s how a three-acre farm in California can help feed the world.
We wrote about the sharing economy — and Airbnb’s real or perceived future effect on room blocks — in our September issue CMP Series, and addressed it in a survey in that same issue.
A new study reveals that Airbnb — at least when it comes to leisure-travel accommodations — is more about convenience than anything else, even for Millennials. According to Resonance Report: 2015 Portrait of the U.S. Millennial Traveler, while 40 percent of Millennial travelers use owner-direct services like Airbnb on a regular or occasional basis, it’s often their last choice for vacation accommodations. The study draws the conclusion that Millennials choose owner-direct lodgings at least in part because they are cost-effective, not necessarily because they seek the experience of living like — or with — a local.
In fact, a recent Harvard Business Review article makes the point that “the sharing economy” may be a misnomer — it’s more accurate to call it “an access economy.” In its truest sense, the article says, sharing is a form of social exchange. With Airbnb, consumers are paying to access someone else’s goods or services for a particular period of time, making it an economic exchange. And that makes Airbnb’s rebranding last year (see logo above) “a misstep,” according to the article, because the value most consumers find with Airbnb is monetary, not social.
By this logic, face-to-face events should be defined as the sharing economy, not Airbnb. It’s not just the sharing of knowledge that brings attendees to meetings, it’s the social exchange among peers. While that may be more of a philosophical distinction, there are practical ramifications. Attendees will certainly get less of that socialization by staying at off-site apartments and homes than by mingling with fellow attendees at the host hotel.
One of the HBR article’s takeaways is that organizations that emphasize convenience and price will have a competitive advantage over those who try to play up a sense of community. Meetings already have the community value-proposition down pat. And while negotiating low room rates in this economy is a tall order, at least seamlessly linking event registration with housing could deter convenience-seeking attendees from searching sites like Airbnb for other options.