Executive Chef Jeff Leidy, Centerplate
|
If you take a walk through the San Diego Convention Center's 25,000 sf kitchen with Executive Chef Jeff Leidy and ask him about our food and beverage department’s green efforts, you'll get a mouthful.
From composting bins at the end of each prep area, to stacks of biodegradable plates, cups and cutlery along the walls, and canisters of used cooking oil waiting to be recycled into bio-diesel fuel, environmentally-friendly practices are everywhere.
"Our staff is committed to supporting the Convention Center's policy of hosting green meetings in the building," says Leidy. "We work hard to minimize the impact we have on the environment."
Chef Leidy and his staff also work hard to make sure 'green' is on the menu. They make it a priority to provide the freshest and healthiest food possible to all our guests, the majority of which is grown or raised with sustainability in mind by local and regional farmers.
 "A lot of what we serve on our menu is produced in San Diego County," says Leidy. "We get oysters from Carlsbad Oyster Farm, mushrooms from Fallbrook Mushroom Farm and microgreens from Sungrown, all local companies. Our fish comes right out of the Pacific Ocean, depending on what's running, and is delivered by Chesapeake Seafood just a few blocks away from the Convention Center. We also purchase breads and pastries from local bakeries.
"Being in Southern California, it’s very easy for us to buy locally and regionally-grown foods from companies offering sustainable products most of the time because of our climate. In other parts of the country, it's hard to buy fresh produce in wintertime, for example."
Naturally-raised, hormone-free and antibiotic-free meats (Angus beef, pork, lamb and chicken) and wines bottled on the West Coast are also available on the menu at the Convention Center. It's all a part of Chef Jeff's and the Convention Center's commitment to provide each guest with the ultimate "California Cuisine" experience.
"By serving sustainable, natural menu items, we provide better food that is better for our attendees," says Leidy. “The flavor, the quality, the color, the way it cooks and the way it tastes is vastly superior when you start out with all natural ingredients."
Create your own customized organic meal for your next meeting or event. Check out our food and beverage menu guide or contact Dorianne Mormann, director of catering at Centerplate, at (619) 525-5800.
|
