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Posts Tagged ‘food to improve brain function’

Educating Your Attendees on Breakstation Options

Tuesday, August 23rd, 2011

In the post Are Your Attendees Ready for Food for Thought?, we told the story of attendees who weren’t inclined to the idea of boiled eggs and hummus on the break-stations. Why? Because education on food for thought wasn’t available on our break stations and as a result, they didn’t understand why it was being served. We created signs on the break-stations educating your attendees on the menu options. The article is a condensed version of [our Spring white paper] The Science of Food for Thought: How Food Enhances Meetings and includes what Executive Chef Craig Mason thinks of the afternoon sugar rush, foods Andrea Sullivan says you need to avoid and the list of top snacks to enhance meeting performance.

Would an informational sign like this help your attendees make better choices? If you’re invested in food for thought for improved meeting performance, do you believe your attendees are equally as interested?

A New Years Recipe to Gear Up For 2011 Meetings & Conferences

Wednesday, December 29th, 2010

The perfect New Years Recipe from Executive Chef Craig Mason will have you well-prepared for your meetings in January. One of the main ingredients is kidney beans which contains 18% vitamin B1, per cup. “This B vitamin is crucial to the function and creation of brain cells and is involved in the synthesis of a substance called acetylcholine. Acetylcholine is needed to keep a person’s memory functioning properly. Eating just 1 cup of kidney beans daily may help increase and maintain cognitive function and keep memories intact” (Livestrong.com).

Bring this recipe to a social gathering and serve with bowls or small tasting cups.

TURKEY CHILI

INGREDIENTS:
3 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tbsp salt
2 tsp chili powder
1 tsp dried oregano
1 tsp tomato paste
1 can of chipotle chile en adobo
1 pound ground turkey
12 oz. Mexican lager-style beer
14.5 oz can whole peeled tomatoes, with their juice
15 oz can kidney beans, rinsed and drained
Monterrey Jack Cheese to garnish

DIRECTIONS:

Heat olive oil over medium heat in a large skillet. Add onion, garlic, salt, chili powder, and oregano. Cook for 3 minutes. On a cutting board, cut the chipotle chiles and save 1 tsp of sauce. Stir in the tomato paste and chipotle chile and sauce. Cook for another minute. Add the turkey, and stir until meat loosens up and loses its raw color. Combine the Mexican-lager beer with ingredients and reduce heat, simmer for 7-8 minutes. Add the can of tomatoes and crush with cooking spoon. Bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the Monterrey Jack Cheese.

Enjoy!