The Downtown Chicago Marriott on Michigan Avenue feeds a ton of people for all kinds of events, and they work really hard at offering local sustainable food. They have a rooftop garden, apiaries, make beer, and do a field trip every year. Last year 9 of them visited La Quercia and very graciously cooked a meal for our team--including sous vide short ribs--that was greatly appreciated. I got this email from Chef Nathan there looking for ideas about where to source some special pork. These guys deserve an award!
"We are doing a farm to table dinner for a group of 600 people and we convinced them to do a pork pot pie as their entrée instead of beef filet mignon. We wanted them to do this because it is more sustainable to utilize a whole hog instead of using 1 cut of meat from 50 cows. We are really excited about this and we hope that we can change peoples ideas of what large volume banquet food is all about. So often people only want a steak or a chicken breast but if we can break that mold one group at a time it could be a huge impact for our sustainable cause."