CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Culinary LookbookFALL / WINTER 2016

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

FEATURED FALL WINTER MENU ITEM: THE FIG

Figs are the most wonderful fall fruit and serve as an ideal ingredient that can be paired with both sweet and savory dishes at corporate-social events of all sizes. Our figs are sourced from Baldor Specialty Foods, purveyor of the finest ingredients on the East Coast.

Our approach to this season’s featured menu item, the Fig and Ricotta Crostini, is inspired by Italy’s Tuscan quince and bleu cheese variant. Our on-site chefs prepare the figs with just a touch of salt + honey to elevate the experience, and then add ricotta cheese and smoky bread to maximize the flavors and textures — crunchiness from the bread, creaminess from the ricotta, and a little sweetness from the fig.

Simple, elegant, and approachable to all palates, there’s no better way to enjoy figs from the fall harvest. This menu item is available on our reception menu as well as an enhancement for our meeting packages.

Above: Fig and ricotta crostini / Cover: Roasted beet salad with citrus, tatsoi greens, carrots, crumbled goat cheese

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Hola Friends,

As the company’s Executive Chef overseeing our Fall-Winter Menu, I’m excited to share that we are con-tinuing to take a scientific approach to serving groups, not only in business settings but also now in more cor-porate-social settings such as galas, corporate recep-tions, and benefit dinners!

Our farm-to-table approach evolves to bring this sea-son’s best ingredients from the most respected regional suppliers and their local partners. In addition to figs, we’re bringing in the freshest produce from Baldor and our partner farms in the Northern Hudson valley. Our quality meats are sourced from Master Purveyors and our cheeses from Murray’s as well as local creameries in the Finger Lakes. What we’re most excited about is the amazing selection of root vegetables and grains from this season’s harvest — kabocha, delicata, butternut, pumpkin, hearty grains and gigante beans.

Our research has proven that most participants at cor-porate-social events prefer menu simplicity over being initmidated by the ‘unpronounceable.’ We aim to pro-vide a menu that reflects what people feel comfortable eating, and further enhance that through freshness and a hint of surprise and delight.

Our love and passion for this menu stems from the be-lief that food has the power to bring people together. I hope that your future event with us allows for a culinary experience that your attendees will praise you for. As always, we are happy to assist you in customizing your experience to ensure that you have the perfect program while you’re here!

Saludos, German Villatoro

Presenting Our Fall/Winter MenuA Note from Executive Chef German Villatoro

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Nourish has become one of our most important design concepts within all of our venues. The premise behind Nourish is to provide unlimited snacks and drinks for all participants, close by and whenever they feel like having them.

We believe that creating a sense of ultimate comfort (like when opening Mom’s refrigerator) is critical to building collaboration, learning, development, and relationships. Feeding both the mind and body when a participant needs it allows for these outcomes to hap-pen most effectively.

We are constantly curating and sourcing products from local partners to always keep our offerings fresh and current for attendees.

Nourishing the Body and the Mind

Our Nourish Bar — Convene @ 237 Park Ave.

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Fall Winter 2016 SpotlightA S A M P L E O F O U R B E ST S W E E T, S AVO RY,

A N D E V E RY T H I N G I N - B E T W E E N

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Roasted Spiced Acorn Squash SaladBloomed golden raisins, farro, shaved fennel

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Soup of the DaySquash soup, pumpkin seeds, cumin

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Tuscan Gigande Bean SaladBroccoli rabe, olives, blistered shishito peppers, spicy Italian sausage

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Little Gem Caesar SaladAsiago cheese, arugula pesto, toasted soy nuts

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Peppered Beef SandwichSmoked cheddar cheese, watercress, spicy candied shallots, horseradish cream, onion roll

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Chef’s Seasonal Roasted ChickenOrganic Hudson Valley chicken, brussels and chard miroir, figs and root vegetables

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Braised Short RibTruffle, cauliflower purée

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Roasted Vegetable FlatbreadSavory ricotta, shaved Pecorino, fennel pollen, pomegranate seeds

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Mini Steak FritesBleu cheese butter, chimichurri

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Basic BreakfastGreek yogurt, crunch quinoa granola, fresh selection of baked pastries, hardboiled egg

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

ManhattanWhiskey, sweet vermouth, bitters

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Moscow MuleVodka, ginger beer, lime juice, lime

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Warm Apple CrumbleFresh berries

CONVENE CULINARY LOOKBOOK FALL / WINTER 2016

Mini New York Style CheesecakeFresh berries