Event Snapshots: Buffet of Ideas

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    FROM THE Spring 2017 ISSUE
     

    1. Rob Grimes, IFBTA and ConStrata Technology Consulting. 

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    FROM THE Spring 2017 ISSUE
     

    2. Blended mushroom bison garbage sliders were featured in the “Food as Medicine: Plant Forward” lunch. 

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    FROM THE Spring 2017 ISSUE
     

    3. A costumed staffer hands out futuristic goodies at the “Food: The Next Generation” reception. 

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    FROM THE Spring 2017 ISSUE
     

    4. Charlotte Furman, University of Washington Medicine; and Anne Lund, University of Washington. 

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    FROM THE Spring 2017 ISSUE
     

    5. Sushi was featured in the “brain” section of the “Food as Medicine” luncheon, where each menu item served had a specific health benefit. 

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    FROM THE Spring 2017 ISSUE
     

    6. Suzanne Painter-Supplee, SEE Solutions, LLC; and Deon Richards, JLR Design Group. 

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    FROM THE Spring 2017 ISSUE
     

    7. Kristen Rainey, Google; James Ehrlich, ReGen Villages; Janet Haugan, LeanPath; and Ashley Zanolli, Oregon Department of Environmental Quality. 

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    FROM THE Spring 2017 ISSUE
     

    8. Stefan Murray and Cosmina Adriana Tolas, both with Compass Group at Microsoft. 

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    FROM THE Spring 2017 ISSUE
     

    9. Executive Chef Craig Tarrant and Alma Nocchi, both with Compass Group at Microsoft.

Microsoft recently produced Solutions5, the seventh annual collaborative conference bringing together five premier food service associations: Association of Correctional Food Service Affiliation, Association for Healthcare Foodservice, Foodservice Consultants Society International, National Association of College Auxiliary Services and the Society for Hospitality & Foodservice Management. Held at the Microsoft Conference Center, the daylong workshop attracted more than 270 attendees who explored the next generation of food as it relates to trends, technology, wellness, food waste and feeding the world. 

Invite three of your closest friends over to sample Boise Centre’s tasty cranberry martinis! (Serves 4)

INGREDIENTS
—6 oz. gin
—1 cup cranberry juice
—Sliced fresh ginger
—Ginger ale
—Fresh cranberries, for garnish
—Rosemary sprigs, for garnish

 

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