Meeting at the Farm
From Boardroom to Barn: Farm Breaks
Located in the heart of the nation’s capitol, the Liaison Capitol Hill, an Affinia Hotel, offers its meeting attendees a truly unusual culinary break. Chef Wes Morton has transformed the hotel’s famed restaurant, Art and Soul, into a Cajun boucherie, which takes a head-to-tail approach, using virtually every part of the animal in cooking (including brains, of course). Taking this concept into business meetings, the hotel invites groups to step out of the conference room and onto local farms for guided tours and live demonstrations of his nothing-goes-to-waste approach.
The farm tour and head-to-tail demonstration are part of a full day of team building at a local farm,. After a quick breakfast, the group leaves the hotel for the farm, where they have a brief meeting about the farm, the family who owns the farm and their history. Then it’s all business until lunch. Chef Morton works with the meeting planner to design the lunch menu around the needs of the group.
After lunch, the group spends one to two hours touring the farm, learning about the produce and land, as well as about Morton’s head-to-tail approach. After the tour, the group reconvenes their business meeting and at the end of the day, they enjoy a dinner made from the produce and other ingredients they saw and learned about.
All images are courtesy of Morgan Lynn Photography.
December 2012 eNews
Meeting at the Farm
Really, a nice information imparted by the Chef Wes Morton. Farm meeting is a nice strategy by the chef, awaring people about the hygienic food cooked in hotels and restaurants,where they come from.We must never waste food because it's a hard work of some peoples.
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