The best thing about meeting in the Georgia International Convention Center? We like to think it’s the food. That’s not something you hear often when meeting in convention centers! From culinary confections to savory sips, when you’re in the South it’s your obligation to treat members to memorable meals. While you’re sipping on sweet tea […]

Skip the boring soup and salad and opt for these inventive bites that will leave your guests buzzing for more. Hors d’oeuvres set the tone for every attendee’s favorite part of the agenda – meal time! Make a good first impression by serving dishes that reflect the season, location or theme of the event. You […]

Food can leave an impression on attendees, but this doesn’t mean your spread must be extravagant or plentiful in a variety of options. You can create a simple menu that impresses without going overboard. Sometimes less is more, which can be the case when you’re working with a budget. Read on for our menu simplification […]

We don’t normally plug products or brands here, but I’ll make an exception here in the spirit of flavor and ease, two of my favorite things in the kitchen!   Potato rolls are very popular for their sweet flavor most people associate with fresh, homemade bread. If you’ve been to a restaurant where they provide […]

Also on the menu for last week’s tasting for Norfolk Southern: yummy sliders. Crab cake with Asian slaw sliders (top), and lobster on Hawaiian rolls:   And for dinner, we featured a pair of dynamic duos: Grilled free range chicken and wild salmon with chardonnay lemon butter sauce, saffron rice roasted veggies:   Duo of […]

There’s an old saying that all bacon is good, and some bacon is better. If you like bacon, you’re going to love ours. We prepare and serve thick-sliced bacon that we smoke right here in our kitchen with pecan wood.   We start with hearty, extra lean slabs of bacon. We trim the rind, and […]

Our Paninis Pack a Punch

October 16, 2012

We’re proud of our CulinAero sandwiches. Sandwiches are popular lunch items, and no one at the GICC will ever get a humdrum combination of meat and bread. CulinAero Paninis are proof!   Our Panini sandwiches start with a baguette, a long, thin loaf of French bread, that’s so tasty it could be a meal by […]

The Tasting: Sandwiches

September 6, 2012

We mentioned our awesome Cranberry Orange Turkey sandwich in a recent post. You know, the one with thin-sliced smoked turkey and Havarti cheese on cranberry orange bread with tarragon mayo and fresh organic greens? For our recent tasting, we paired it up with fingerling potato salad:   Just as delicious was our Grilled Vegetable Wrap, […]

All in the Details

July 25, 2012

By Chef Doug Kieley   We do a lot of box lunches with sandwiches for group meetings. This week, in fact, we’ll be treating aspiring lawyers to lunches as the Georgia Bar Exam is administered here.   I love good sandwiches and I confess that I love the chance to make something considered common, for […]

No Ordinary Sandwich

July 17, 2012

By Chef Doug Kieley   I like this story because it’s a perfect example of how when something is good — really good — two things always seem to happen: customers love it and ask for it; they won’t let it get away. And second, chefs and menu planners, like me, are often inspired by […]