Executive Chef Jeff Leidy likes to alter the way people think about cuisine in a convention center environment. His passion for fresh, locally-grown, organic menu items presented with a classic flair has titillated attendees' taste buds since 2004 when he arrived at the San Diego Convention Center.
So when he was asked to showcase his California Cuisine at the Professional Convention Management Association's(PCMA) Annual Meeting in Las Vegas last month, he jumped at the chance to give attendees a preamble of what they can expect to find on the menu in 2012.
"For the closing lunch at PCMA, we sought to really get the members excited about San Diego through our food," says Chef Leidy. "Blending traditional ingredients in new ways is really a hallmark of Southern California cuisine, and that’s what we did in these new recipes we developed especially for PCMA."
Chef Leidy, along with Centerplate Senior Executive Chef David Skorka and Centerplate Regional Executive Chef Blair Rasmussen, created the tantalizing PCMA luncheon menu that included:
All of the chefs at the San Diego Convention Center strive to serve the freshest, healthiest food possible to all of our guests, a majority of which is grown or raised with sustainability in mind by local and regional farmers.
"San Diego's warm climate offers the freshest and most amazing variety of local produce. A lot of what we serve on our menu is produced in San Diego County – including fish straight out of the Pacific Ocean and microgreens grown just minutes away from our facility," added Leidy. "What it really comes down to is how our food tastes. And when you start out with the freshest and healthiest ingredients possible, you know the results for our guests are going to be spectacular."