Issue link: http://www.wacmagazine.com/i/1020464
12 WAC Magazine | wac.net A polenta square with goat cheese and pickled mushrooms is sure to impress the vegetarians in your group. u Business meals Awesome sliders Cocktail corner Fall specials Taste By Eric Floyd, WAC Executive Chef Have you ever had buffalo wings at a business lunch? Me either. at's because there's food for a couch crowd and then there are meals for polished professionals. Don't get me wrong, I love both. But when you want to run a productive meeting that fuels great ideas and lasts through lunch—or dinner— food selection is critical. at's why I've been working on a few beautiful dishes that are sure to impress the next group you host at Torchy's. When putting on a business meal or work group, consider the following: • e atmosphere • e purpose • e food Obviously, you want to choose food that's delicious. You might also want to think about a theme. One of my favorites is Latin American. It offers a huge flavor profile while being relatively Hungry for business How to put on the perfect working lunch O L I V I A B R E N T mess-free (most of the time). Take our cochinita pibil pork. It may be difficult to pronounce, but these bone-in pork shanks will delight your meeting guests and keep the discussion rolling. Marinated and roasted in fla- vorful achiote paste, bright orange juice, and tart lime, the shanks are served with wine-braised red onions, queso fresco, and herbaceous cilantro oil. is dish bursts with Latin American flavor, and a stack of corn tortillas makes them easy to eat while powering through a full agenda. Developing the perfect small-group