The new CAESARS FORUM convention center tops every other venue in the country for its beauty and grandeur. I took a group of 20 there last week to preview it. With two ballrooms at 110,000 square feet each, and two at 40,000 along with 6 large breakout rooms; there is also plenty of greenery and illuminated areas for branding. Of interest to me is the underground tunnel running from the kitchens to The Linq, should anyone book an event there, so that massive amounts of food can be moved from one area to another unseen.
The menu for catering is endless. From breakfasts to unlimited beverage and pastry bars, like A HEALTHY CONTINENTAL: Chilled orange, grapefruit and tomato juices; season’s best-cut fruit and whole berries; assorted Greek yogurt; plain and fruit-flavored Organic granola; almonds and dried fruit served with skim, soy, and 2% milk; fresh-baked handmade muffins; sliced banana breads and date nut bread with butter and fruit preserves; Caesars blend of coffee and assorted hot tea selections. Or CAESARS CONTINENTAL BREAKFAST served for 60 minutes, with chilled orange & cranberry juices, assorted breakfast pastries and handmade muffins, seasonal fresh-cut fruit, selection of flavored yogurts, homemade granola served with 2% and skim milk, or a Croissant sandwich stacked with a folded omelet, savory ham, Vermont Cheddar cheese and herb mayonnaise. WARM ENTRÉES for lunch would be one of the following: Slow-Roasted Chicken Breast with Herb Butter Crust, Olive couscous, asparagus, glazed carrots and citrus vinaigrette; Pastrami-Seasoned Chicken Breast with crimini mushrooms, pearl onions and coq au vin sauce; Sake Miso-Glazed Sea Bass, Baby bok choy, baby eggplant and horseradish purée; Citrus-Marinated Pacific Salmon, with Cilantro quinoa, cauliflower hash and lemon caper; Braised Beef Short Ribs, oven-roasted vegetables, Vermont Cheddar au gratin potatoes & Cabernet jus. Or try a “station” set up, which could be pasta, potato, pho, risotto, or Asian-inspired, with unlimited dishes.
Maybe a CARVING STATION: PARSLEY & HERB-ROASTED LAMB with Brussels sprout salad, pistachios, cranberries & citrus vinaigrette, roasted fingerling potatoes with sautéed onions, and Artisan breads. SEARED AHI TUNA, Asian vegetable slaw with Napa cabbage, Wasabi mashed potatoes & creamy au poivre sauce. PRIME NEW YORK STRIP, Caesar salad with herb croutons & chipotle Caesar dressing, Horseradish whipped potatoes & Artisan breads. PRIME TOMAHAWK OF BEEF with Beefsteak tomato salad, shaved red onions & blue cheese, creamy au gratin potatoes, Burgundy sauce, and Artisan breads; or SMOKED BRISKET OF BEEF, BOURBON BBQ Texas coleslaw, creamy Southern grits.
If you are planning or attending a convention there, you won’t be disappointed with the venue or the food.
