Episodes

Have you ever wondered if the wine you serve at events can do more than just fill a glass? Tracy sits down with Sandy Bridger and Cameron Bridger, the passionate duo behind Raleigh’s DRINK shop, to reveal how wine selection can support sustainability, elevate guest experience, and drive meaningful community impact. The Bridgers break down how to balance technical food pairings with adventurous, story-worthy bottles, why small producers matter, and how event professionals can collaborate with beverage directors to go beyond the default wine list. Discover the pitfalls of high-alcohol, mass-produced wines at receptions, smart questions to ask about sourcing, and creative ways to include non-alcoholic options and support local. Step behind the wine wall and learn how a thoughtfully curated list brings people together—one memorable sip at a time.

Why does the same banquet menu cost more this year than last — and why can't anyone tell you what it will cost next quarter? Global uncertainty drives up the cost of every meal at your meeting — often before a single supply chain is disrupted. If food arrives by car or truck (and nearly all of it does), energy prices are baked into every plate you serve. When markets get nervous, oil and gas prices move, transportation costs climb, and fertilizer prices rise for the farmers growing what eventua...

Why does the beef entrée on your banquet menu cost so much more than it did two years ago—and what should you expect next when deciding whether beef belongs on your event menu? Record-high cattle prices, the smallest U.S. beef herd in decades, and shifting global trade flows have pushed beef prices to historic levels. Consumers feel it at the grocery store in the sticker price on burgers and steaks, but for hotels, caterers, convention centers, and event planners buying beef by the case, the st...

Why does the same banquet menu cost more this year than last — and why can't anyone tell you what it will cost next quarter? Global uncertainty drives up the cost of every meal at your meeting — often before a single supply chain is disrupted. If food arrives by car or truck (and nearly all of it does), energy prices are baked into every plate you serve. When markets get nervous, oil and gas prices move, transportation costs climb, and fertilizer prices rise for the farmers growing what eventua...

When you travel somewhere new, you often don't know a single soul. So how do you actually understand the place you're standing in? Kenny Dunn's answer: eat. In this episode I'm talking with Kenny Dunn, Founder and CEO of Eating Europe. His story is a rare one — he started his career at the United Nations working on food security and sustainable agriculture, then a chance pizza tour sparked an idea that became one of Europe's leading culinary tour companies, spanning cities across seven-plus countries and hundreds of thousands of guests.

Imagine a menu where every cocktail has a zero-proof twin, every allergy is anticipated, and nothing—even the juice from a can of chickpeas—goes to waste. This episode is all about pushing past the ‘Shirley Temple standard’ and building truly inclusive and sustainable food & beverage experiences, one thoughtful pivot at a time.” From batch-prepping for reduced waste to designing mocktails that rival their spirited siblings, Tracy along with Evan Askey and Colby Poulin of Vast in Oklahoma City e...

July 1, 2026, was a historic day for food allergy safety in America. California's ADDE Act — the Allergen Disclosure for Dining Experiences Act — officially takes effect on July 1. It's the first law in the United States to require chain restaurants to list the Top 9 major allergens directly on their menus. Named for Addie Lao, a nine-year-old food allergy advocate who dreamed of eating at a restaurant without fear, this law is a landmark. And it matters far beyond the restaurant industry. ...

If your food pantry’s shelves don’t reflect the needs of 21 million gluten-free Americans—or you assume guests will ‘just figure it out’—it’s time for a reality check. This episode reveals why transparency, education, and intentional sourcing are the keys to serving every member of your community safely and affordably. Carla Carter, Director of Education & Programs at the National Celiac Association, shares practical insights from decades on the front lines of gluten-free advocacy. Discover the hidden challenges of feeding gluten-free—at home, at events, and in food pantries—why communication trumps good intentions, and what it really takes for both families and organizations to bridge the affordability gap. Learn how one well-intentioned restaurant got it wrong, what food pantries need to know before donating, and how a national movement for equitable access is gaining momentum.

Practical Strategies for Safer, Inclusive Catering—From Menu Design to Kitchen SOPs Ever wondered how top caterers seamlessly deliver allergy-friendly menus that make everyone feel included? Executive Chef Karen O’Connor reveals the behind-the-scenes systems and philosophy driving one of Toronto’s most celebrated catering teams, Daniel et Daniel Catering & Events. From nut-free kitchens to detailed signage and collaborative menu design, discover the culinary and operational secrets that can prevent anxiety, save money, and make every guest feel like a VIP—without sacrificing flavor or style.

If you walk into a restaurant or an event and hear, ‘Oh, it should be fine,’ this episode is your reality check. Hear what really happens when ‘normal’ isn’t safe—straight from someone who’s navigated 30+ food allergies for decades. You’ll learn why transparency before, during, and after the meal saves lives, and discover powerful steps to make every guest at your event seen, safe, and actually included.” Tracy welcomes Lindiwe Lewis—UK-based founder of Behind the Allergy, living with 30+ anaphylactic allergies for over 30 years. Together they reveal what’s happening inside the mind of a food-allergic guest, from anxiety and self-protection to the relief when real inclusion finally happens. Discover why proactive communication, visible hygiene protocols, and championing clear allergy policies aren’t just “nice-to-haves”—they’re essential for every event, every meal, every guest. Loaded with quotable wake-up calls, practical tips, and stories both sobering and inspiring, this episod…

If you think menu labels are enough to keep guests with allergies safe at your next off-site event, think again. This episode reveals why event safety is about more than just what’s on a card—and how off-premise caterers can transform both hospitality and health outcomes with intentional planning, staff culture, and real collaboration with planners. You’ll hear actionable ways catering teams prep for the unexpected, ensure everyone from kitchen to service is looped in on every restriction, and design allergy-friendly options that look and taste as good as the original plate. Get a candid look into high-volume, off-premise catering, where field kitchens and unpredictable venues mean cross-contact risks lurk everywhere. Learn why hospitality is about valuing every guest—not just those without restrictions—and how a thoughtful culture inside your team can be the difference between a memorable meal and a dangerous mishap. From communication strategies that catch last-minute allergy dis…

If you think dietary management is only about collecting meal preferences on a registration form, think again. This episode reveals how a collaborative UK task force is transforming the way events keep guests safe—from implementing legal dietary definitions to ensuring a trained champion is always on hand. You’re responsible for 60 events a year, each with members, children, and high‑stakes dietary risks. Hear why UK organizers say it’s time to put egos aside—and put attendee safety first.

If you’ve ever wondered why hotels still serve nut muffins at a "nut-free" event or why gluten-free attendees secretly dread the buffet, this episode unpacks exactly where things go wrong—and how you can set a new standard for safety and inclusion at your next gathering. Hear candid stories, latest allergy stats, and the must-know laws reshaping food and beverage for everyone.

If you think serving one gluten-free vegan dish covers all your guests’ needs—or that “nut-free” labeling is enough to keep diners safe—think again. This episode dives deep into the most persistent myths and mistakes surrounding event food and beverage, from confusing labels and registration oversights to the real cost of ignoring dietary needs. Host Speaker A shares hard-earned lessons from 30+ years in the industry, including practical fixes and compelling stories: $200,000 price tags for last...

What does it really mean to source "Pacific salmon"? Kim Brigham-Campbell and Terrie Brigham are sisters, members of the Confederated Tribes of the Umatilla Indian Reservation, and co-owners of Brigham Fish Market—a Native-owned, family-run business on the banks of the Columbia River in Cascade Locks, Oregon. Since 2014, they've been catching wild Columbia River salmon, sturgeon, and steelhead from the same tribal fishing platforms their family has used for generations, then smoking, filleting, and cooking it into the chowders, fish-and-chips, and barbecue-ready fillets that define destination dining in the Pacific Northwest. Their work is at the intersection of Indigenous food sovereignty, sustainable fisheries, and a food tourism economy that doesn't always name the people behind the fish. In this episode, Kim and Terrie talk about what treaty fishing rights look like in practice, how event planners and caterers can source seafood that honors Indigenous producers, and what …

Anamaria Gutiérrez is 23 seasons into running Este Garden, a women-powered, one-third-acre urban farm in East Austin growing vegetables, herbs, edible flowers, and fruit and nut trees for four restaurants: Suerte, Este, Bar Toti, and Nixta Taqueria. Her path to the garden ran through a UT Austin business degree, a farmers market coordinator role, a farm fellowship, her own market food business, and a direct pitch to restaurant owners to let her build edible gardens on their properties. In thi...

It started as a kitchen garden. Nine acres. A favor from her husband. Today, Green Door Gourmet is 350 acres of certified organic farmland on the Cumberland River — one of the largest organic operations in Tennessee — growing 80 kinds of fruits and vegetables, 80 flower varieties, and 25 specialty herbs, including Southern heirloom varieties that most event menus have never seen. Sylvia Harrelson Ganier is its President, and Chief Farm Operator (CFO). She is also the former chef and owner of CI...

What does it actually take to grow the food that ends up on a hotel banquet table or a farm-to-table dinner menu? Lauren Palmer has spent 17 years answering that question one harvest at a time. Lauren is the owner and farmer behind Bloomsbury Farm, a USDA Certified Organic operation on more than 400 acres outside Nashville, Tennessee. She grows vegetables, fruits, sprouts, microgreens, mushrooms, edible flowers, herbs, and wheatgrass — and she supplies it all to local restaurants, grocers, CS...

What if the most interesting ingredient at your next event was already growing just outside the venue? I've been thinking about this lately — and then Lotta Giesenfeld Boman introduced me to Lisen Sundgren, and honestly, she made it impossible to think about anything else. Lisen is my guest this week on Eating at a Meeting Podcast LIVE — and she is the perfect person to kick off Women's HERstory Month as our very first honoree. She is a Swedish herbalist, forager, and author based in Stockholm, but joining me from Nepal. She has spent more than 30 years teaching chefs, curious eaters, and anyone who will listen about wild edible plants — the ones that have shaped human diets forever and that most of us walk past every single day without a second glance. She has foraged for some of Stockholm's most celebrated restaurants and worked with Sigtunahöjden Hotel & Conference to weave local wild plants right into their menus. Not as a gimmick. As a genuine expression of place. …

What if your event menu was the most powerful branding tool your destination has? In this episode, Tracy is joined by Erik Wolf, Founder and Executive Director of the World Food Travel Association and the pioneer behind the global “Taste of Place” movement. We talk about why food and beverage should no longer be treated as a banquet line item—but as the way destinations, hotels, and convention centers express identity, protect culture, and drive measurable economic impact. Erik shares insights from the 2026 Taste of Place Report and explains how culinary heritage, terroir, ethical eating, and storytelling are reshaping tourism—and what that means for meetings and events. If you’re a: • Destination marketing organization trying to differentiate your city • Hotel or convention center leader looking to move beyond generic banquet menus • Event planner wanting your program to actually reflect where it’s hosted This conversation will challenge how you think about menu des…

As we honor Black History Month’s centennial in 2026, I sat down with two powerhouse guests, Zoe Moore and Diane Brown, to discuss how event design can truly honor Black culture and community. Zoe, an Army veteran, certified diversity practitioner, and founder of Grow with Zomo, brings her expertise on turning DEI statements into measurable action. Diane leads Derby Brown Productions, crafting high-touch experiences for global brands with culture at the heart. In this episode, we dig into what Black History Month means right now in our socially and politically charged climate, why compassion and intentionality are more important than ever, and how evolving language shapes our industry. We share stories about navigating the “tightrope” of equity, the hesitations organizations face, and why prioritizing people over terminology matters. We don't just talk policy—we celebrate heritage at the table. Zoe and Diane offer practical advice for planners honoring Black history through food…

Dry January always gets me thinking about how poorly the event industry still does when it comes to inclusive beverage experiences. At one event where I was speaking about inclusive dining, everyone at the table was served sake at dinner that night. One guest quietly pulled me aside and said, “This is exactly what you were talking about.” He doesn’t drink. Neither do I. And in that moment, we were both left out of the toast. The same thing happens when wine is part of the experience. So the qu...

If your event bar still treats non-alcoholic drinks as an afterthought, we need to talk. I’m sitting down LIVE with Kevin Morgan, Global Head of Tempo by Hilton and a 24-year hospitality veteran who has worked his way through Hilton from front desk agent to brand leadership. Kevin also helped lead Hilton’s global CleanStay response—so when he talks about safety, execution, and systems, he’s lived it at scale. We’re talking about Tempo’s Free-Spirited beverage program—a non-alcoholic strategy t...

When you’re in Philly for PCMA Convening Leaders, you don’t just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn’t leave town without sitting down with one of the catering chefs doing exactly that. This week on Eating at a Meeting Podcast LIVE, I’m talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what’s on the plate. Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn’t a “nice to have” for him—it’s the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility. We talk about what it really means to build safe, sustainable, and inclusive food …