Centerplate Takes Mile High Hospitality To New Heights At Colorado
Convention Center
DENVER, Dec. 7, 2012 /PRNewswire/ -- Guests at the
Colorado Convention Center will
soon be treated to a redesigned and reenergized hospitality
program, thanks to Convention Center hospitality partner
Centerplate. Focused on making the program a true Colorado experience, Centerplate has assembled
some of Denver's, and the
country's, top culinary talent to join with Centerplate chefs to
redesign the Center's food offerings. Centerplate's own
Executive Chef Carmen Callo has
joined forces with three locally and nationally beloved chefs –
Denver's own Troy Guard, as well as Roberto Santibanez, a renowned master of
Mexican cuisine, and Bill
Pustari, owner of the award-winning Modern Apizza.
Committed to reinforcing the Colorado Convention Center as one of the top
meeting destinations in the United
States, Centerplate will continue to improve the guest
hospitality experience at the convention center by replacing and
redesigning all of the Center's quick-serve dining options. The
current Blue Bear Cafe will also get a refreshed look and menu. The
new hospitality concepts include:
- Chef Troy Guard's Grass-Fed Beef
Burgers
- Authentic Mexican Tortas with Chef Roberto Santibanez
- Chef Bill Pustari's Crispy Thin
Crust Pizza
- Chef Carmen Callo's Little Blue
Bear
Central to the new hospitality plans at the Colorado Convention Center is the extensive
use of locally sourced Colorado
ingredients, and local Colorado
suppliers. There will also be an additional emphasis on sustainably
sourced ingredients. Some of the produce, fruit and honey used by
Centerplate's chefs will actually be harvested just feet from the
kitchen at the Colorado Convention
Center's urban farm, Blue Bear Farm, which Centerplate launched in
July, 2012. Top among Centerplate's other local suppliers and
partners are:
- Continental Sausage
- Il Mondo Vecchio Salumi
- Aspen Baking Company
- Koberstein Farms All Natural Angus Beef
- Colorado Natural
- New Belgium Brewing
"When we started this redesign we internally created a theme or
identity to serve as the creative umbrella for the food, which we
called 'WELCOME COLORADO'.
From local food sourcing, to the attitude and feel of the dishes,
to the new signage that we developed with our Fort Collins based graphics team at Sam Cooper
Design, in every way the approach is decidedly Colorado," said John
Sergi, Chief Design Officer of Centerplate Stir, the design
firm for the project.
"Colorado offers such a vast
range of tastes and flavors and I'm thrilled to be part of a
project that will showcase this," said Chef Troy Guard. "Our Grass-Fed Beef Burgers
will be crafted to spotlight the best ingredients of the region,
giving visitors to the Convention Center a literal taste of
Colorado."
"By combining one of Denver's
most decorated local chefs with three culinary masters from across
the country, we can say with complete confidence that the
Colorado Convention Center can
compete with any meeting destination in the country in terms of
hospitality and guest experience," says Laurence Rua, General Manager for Centerplate at
the Colorado Convention Center.
"We're proud to help Colorado put
it's best foot forward for the thousands of guests who come here
from around the world."
"We know that a strong Colorado
economy requires a strong Colorado
Convention Center, and we're thrilled to be a part of making the
local tourism and hospitality industries thrive," says Des Hague of
Centerplate. "Our commitment is to firmly establish the
Colorado Convention Center as the
industry's meeting destination of choice, and to showcase the very
best of what Colorado has to offer
in cuisine and suppliers."
Grass-Fed Beef Burgers
Guard's Grass-Fed Beef Burgers
offers a mouth-watering, restaurant-quality burger: a seven -ounce,
Koberstein Farms All Natural Angus Beef patty topped with a
seasonal local cheese. A rotating side selection of skin-on fries
will be offered such as Garlic Fries with Parsley and Parmesan
Cheese.
Authentic Mexican Tortas
Chef Roberto Santibanez, a native of Mexico City and a graduate with honors from
Paris's top culinary institutions,
has created several authentic Mexican dishes for the Colorado Convention Center. Santibanez's
Mexican style sandwiches are made with succulent braised beef or
pork, roasted turkey, or grilled vegetables. They, along with other
creations such as Watermelon and Cucumber Salad and his own fresh
salsa and guacamole, will be served at the stand.
Crispy Thin Crust Pizza
Bill
Pustari, one of the specialists at New Haven-style pizza, is
bringing his famous pies to the Colorado Convention Center. Pustari uses
locally-sourced ingredients together with Grande Mozzarella and the
same lot of San Marzano tomatoes used at his own Modern Apizza in
New Haven, Connecticut.
The selection of pies features traditional cheese and tomato,
pepperoni using Il Mondo Vecchio Salumi local pepperoni, and a
vegetarian Colorado seasonal
version topped with local vegetables. The menu also offers a
classic Caesar salad, a meatball marinara sandwich, a hot Italian
cold cut grinder, and an Italian sausage sandwich, all made using
local Polidori Sausage, Bread from Aspen Bakery, and Aspen Ridge
Natural Beef.
Little Blue Bear
Chef Carmen
Callo's menu features a variety of fresh, seasonal salads
and sandwiches featuring produce from the Colorado Convention Center's own Blue Bear
Farm and ingredients from throughout Colorado. Chef Callo has developed a Colorado
Buffalo Sausage, a Colorado Pork Green Chili and even the Bratwurst
will be infused with local brewer New Belgium's 1554 Black Ale.
About Centerplate
Centerplate crafts and delivers
"Craveable Experiences. Raveable Results." in over 250 prominent
entertainment, sports and convention venues across North America – annually serving over 100
million guests. Centerplate has provided event hospitality services
to 15 official U.S. Presidential Inaugural Balls, 13 Super Bowls,
21 World Series, the 2010 Winter Olympic Games, and the largest
plated dinner in history at the Alpha Kappa Alpha Centennial
Celebration. Last year, the company was named the fastest growing
restaurant/ hospitality group in the country by Nation's Restaurant
News. Visit the company online at www.centerplate.com
About Troy
Guard
Troy Guard grew
up splitting his time between Hawaii and San
Diego, spending much of his youth in either the ocean or the
kitchen, developing sensibilities that would shape the innovative
chef's culinary vision. By 20, Guard had made his career path
official, realizing that his passion lay behind the stove. He
worked with legendary fusion chef Roy
Yamaguchi to launch Roy's New China Max in Hong Kong and by age 25, he was responsible
for four of Roy's outposts throughout Asia, overseeing restaurants in Tokyo and Hong
Kong as Yamaguchi's Corporate Chef. He served as Chef de
Cuisine at New York hotspot Tao
and then at world-renowned Dog Cheng's in Singapore and eventually paired up with
Richard Sandoval, the visionary
behind award-winning "Modern Mexican" concept restaurants across
the U.S. Together, they opened Denver's first Latin-Asian fusion restaurant,
Zengo, in the city's emerging Riverfront area. Following its
success, Guard and restaurateur Jim
Sullivan opened nine75, followed by Ocean, both in
Denver. In May of 2009, Troy
opened TAG Restaurant on Denver's
Larimer Square. TAG's cuisine is
emblematic of Guard's unique vision of Continental Social Food, a
combination of his Hawaiian roots, his Pan-Asian expertise and
fresh, local Colorado ingredients.
In only its first year, TAG received both local and national
accolades and Guard was named one of the "Great Regional Chefs of
America" by the James Beard Foundation. In 2011, Guard and his team
opened his second restaurant, TAG | RAW BAR, a concept the chef
describes as the manipulation of seasonal ingredients from their
rawest form. Most recently, Chef Guard has opened TAG Burger in
Denver's Congress Park
neighborhood.
About Roberto
Santibanez
Roberto
Santibanez is the chef/owner of Fonda restaurants in Brooklyn and Manhattan, NY. As a native of Mexico City and a graduate with honors from
Paris's top culinary institutions,
award-winning Chef Roberto
Santibanez' culinary resume includes stints as restaurateur,
culinary consultant, author and teacher in Mexico, Europe and the
United States. He is the author of Rosa's New Mexican
Table, nominated for both IACP and James Beard Awards. His
second book Truly Mexican was one of the most Notable
Cookbooks of 2011 by The New York
Times, Epicurious, and Food & Wine. His third
cookbook Tortas, Tacos and Tamales has recently been
published in the fall of 2012. Roberto is a culinary consultant for
Amtrak, and a member of The Culinary Institute
of America's Latin Cuisines Advisory Council.
About Bill Pustari
When
celebrities and dignitaries come to New
Haven, they make a beeline for world-famous Modern Apizza.
Originally called State Street Apizza, Modern Apizza was founded in
1934 and has been in the same spot ever since. For more than
22-years, Bill Pustari has served as
chef-owner of Modern where he serves New Haven-style thin-crust
apizza (closely related to Neapolitan-style Italian pizza) which is
baked in a coal-fired brick oven. Modern's uses the highest quality
ingredients including fresh Grande Mozzarella and a specific lot of
San Marzano tomatoes grown specifically for Modern's pies. Modern
has received numerous accolades over the years including Yahoo!
Travel's pick for #3 pizza in the U.S., Playboy magazine's
top ten in the country as well as the New Haven Advocate's
Best of Reader's Poll for "Best Pizza" 12-years in a row.
About Carmen Callo
Born
and raised on the South of side of Chicago by his single mother, Carmen's passion
and dedication to the Culinary Arts stared at a young age. After
completing his Externship at the Breakers Hotel in West Palm Beach, Florida, Carmen graduated
from Johnson & Wales University in
1998 and returned home to Chicago.
Carmen worked at the Signature Room at the 95th and The
Four Seasons Hotel before moving to Grand Junction Colorado. It was in
Grand Junction that Carmen found
himself working for the Adam's Mark Hotels. After making his way to
the Denver Area with the Hotel, he
joined Centerplate Catering at the Colorado Convention Center and Denver
Performing Arts Complex. During this time, Chef Carmen has overseen
the operations of the World Arena, Pikes Peak Performing Arts
Center, Denver Performing Arts Center, supported Folsom Field
Operations and Invesco Field Operations. Now, after 9 years with
the Centerplate, Chef Carmen finds himself running the Largest
Kitchen in Colorado with a crew of
more than 100, providing all of the Food and Beverage needs to the
world renowned companies that come to Denver to host their national
meetings.
SOURCE Centerplate