Ocean Center host culinary leaders at Spectra Plant-Strong Innovation Workshop

Plant-based eating is one of the hottest culinary movements, and Daytona Beach is getting in on the action. The Ocean Center, Spectra Food Services & Hospitality, and the Humane Society of the United States are partnering on an innovative workshop designed to provide Spectra’s culinary leaders with all the tools they need to deliver a wide variety of plant-strong foods to their customers throughout the nation at more than 245 venues. Spectra is the Ocean Center’s exclusive caterer and food service operator.

At the Nov. 14 workshop, Spectra chefs from across the country will collaborate with the Humane Society of the United States to create flavorful, plant-based items for concession and catering menus. The recipes will include twists on classics such as Beet Wellington, Carrot Osso Bucco and an assortment of items incorporating plant-based proteins as a ground-beef alternative.

“With the evolution in dietary choices, we want to provide options that not only meet our clients’ needs, but exceed their expectations,” said John Schmitz, Spectra executive chef at the Ocean Center. “We’re looking forward to the opportunity to incorporate new, creative menu items that will assist our event venues in staying competitive and offering desirable menu selections.”

The Humane Society of the United States will teach Spectra chefs how easy it is to create delicious, plant-based meal options.

“With plant-based foods taking center stage in recent years, it’s imperative for businesses not only to offer plant-based options but to provide creative, flavorful plant-based dishes that appeal to all their guests,” said Jennifer J. DiFrancesco, culinary specialist with the Humane Society of the United States. “We are saying ‘goodbye’ to the days of steamed broccoli and brown rice, with chefs now showcasing their creativity with plants, in dishes such as lemon cilantro slaw and harissa spiced cauliflower steaks with chili oil.”

Arming culinary teams with the knowledge and skills to offer these innovative meal solutions also provides event venues, such as the Ocean Center, a competitive advantage.

“We know that culinary services play a major role in determining where planners choose to hold their events, and that’s why we provide five-star service,” said Ocean Center Deputy Director Tim Riddle. “The knowledge this workshop will provide Spectra’s team further positions the Ocean Center as an exceptional option for event planners. We recognize that more and more individuals are choosing plant-based meals, and this allows us to meet and exceed every attendee’s expectations, whether they are a carnivore, vegetarian or vegan.”

The Spectra Plant-Strong Innovation Workshop is a private event. Media opportunities are available; to arrange, email Kate Sark at ksark@volusia.org.