The new concept restaurant designed by Howe & Brown Hospitality has maritime inspired food and craft cocktails that will prove to be a delight for travelers and locals. Using locally-sourced ingredients, the cuisine emphasizes technique and texture to highlight the exuberance of in-season seafood. 

The menu features products from the local farmers market, including a 20 oz. grass-fed steak for the dry-aged organic ribeye, served with potato rosti, black kale and porcini jus. Other local ingredients include salmon, scallops and halibut. 

Executive chef Chris Garasic uses his creativity and extensive experience cooking with locally sourced products and seafood to create a Navy Proof Food & Spirits menu that is based on maritime tradition yet is modern and filled with flair.  

“We are trying to start something here in Downtown Long Beach that not only appeases the in-house guests but calls in the local crowd as well,” Garasic says. “There are so many opportunities for creative dishes because we are focusing on port-style cuisine.” 

Garasic is from the Pacific Northwest where “you couldn’t get fish any fresher” and studied at Western Culinary School in Portland, Oregon. His previous job was at Malibu Farm Lido, a local farm-to-table restaurant.  

“I’m excited about this beautiful location,” Garasic says. “The lobby is extremely gorgeous, so we are looking to match the ambiance of the area in the menu.” 

The venue, designed by Houston Tyner Architects and Vanrooy Design, is meant to represent the property’s golden California coastline with sand-white marble floors. A three-story sculptural chandelier hangs above, and a larger-than-life 32-by-20-foot plant wall greets guests.  

Navy Proof Food & Spirits has a distinct cocktail program with local brews and rare spirits. Guests will be dining well with tableside cocktail service and unique drinks such as the Bargaining Table, made with 12-year-old rum, averna amaro, coffee liquor and sour cherry bitters. Groups of two to six can take on the Cult of Sailors, made with white rum, lime juice, almond syrup and grapefruit juice. 

It’s always good to have market data for a glimpse at what’s happening in the meetings and events industry and know there are credentials for professionals to work toward. The Events Industry Council (EIC) has released its 2022 Q1 Global Business Events Barometer earlier this week and announced its inaugural class of CMP Fellows this spring.

 

Event planners often schedule meetings and events in natural places near wilderness areas, at waterfront resorts, and at mountain event spaces. But there are many ways to bring nature into your events by making use of the architectural concept of biophilic design, which can be defined as seeking to engage most people’s innate desires to affiliate with nature in the modern built environment. If you think of yourself as an “event architect,” you can use nature to stimulate the senses. 

 

It won’t be quite the same as ordering a pizza or nachos to be delivered to your front door but getting eats at venues is taking a leap toward convenience with a new collaboration: DoorDash has become ASM Global’s “On-Demand Delivery Platform” partner, launching at ASM Global’s top North American arenas, stadiums, theaters, and convention centers in the coming months. The partnership will allow attendees to skip traditional lines by leveraging DoorDash services to order within the arena for pickup.