PHOTO CREDIT: Renaissance
Farm-to-table isn’t a new idea — not in Texas, anyway. Hotels and restaurants have been adding locally sourced food to their menus for years. But every once in awhile, tweaking an already good idea makes it better.
The Renaissance Dallas Hotel, which debuts 50,000 new square feet of event space in July 2014, is bringing locally-sourced dining to meetings and events. The concept is an all-natural, local, sustainable and seasonal approach to group dining, says Chef Partner Dean Max. Instead of relying on over-the-top presentation, group menus will focus on foods that are fresh, in-season and simply prepared.
The idea is a relatively new one when it comes to meetings and events because the sheer scale makes sourcing a challenge. By taking on the challenge, Max says meeting- and event-goers can steer clear of sluggishness-inducing junk food and explore the region through a culinary tour.
The hotel’s new meeting space will feature a 16,000-square-foot Grand Ballroom that can accommodate up to 1,500 attendees. Directly above the ballroom, a rooftop terrace and adjoining room offer 10,900 square feet of combined indoor and outdoor space. The Renaissance Dallas Hotel is located near the Dallas Convention Center, has 514 guest rooms and is home to the Asador Restaurant.
