. Webcast: What's on the Menu for 2020? | Northstar Meetings Group

Webcast: What's on the Menu for 2020?

This webcast dives into the hottest food and beverage trends for the year to come. 

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This webcast originally took place in November 2019.

This session on the hottest trends in F&B will offer all the ingredients to help you tantalize your attendees’ palates. Our experts will reveal the foods, menus, serving methods and dining styles that will be top of tongue in the new decade. Webcast participants also will have the chance to directly address the panel to answer questions and glean more best practices. 



Lisa Grimaldi, editor, destinations, Northstar Meetings Group


Stephanie Edens
Senior Vice President of National Sales, Wolfgang Puck Catering

Stephanie-Edens-2Stephanie Edens oversees a team of 60 in 10 major markets across the country while driving the overall sales efforts of the Wolfgang Puck Catering organization. Emphasizing an approach to build relationships and maintain loyalty while showcasing the Puck brand in the arena of catering and events, Stephanie coaches and develops her team to achieve goals. Previously, she spent 10 years with the Patina Group in a similar role and founded her own corporate event-planning firm, Elements, a creative agency. She is active in her community as a member of the board of directors of the Los Angeles Regional Food Bank. 

myk-banasMyk Banas
Director of Culinary, Gaylord Opryland Resort & Convention Center

Myk Banas has more than 25 years of culinary experience, including 23 years with Marriott International. Before joining Gaylord Opryland in 2016, where he oversees a team of 250, he served as executive chef at the Chicago Marriott Downtown; he has also served in that role at the Chicago Marriott O’Hare, the St. Louis Marriott Downtown and the Atlanta Marriott Century Center. He is a past recipient of Marriott’s Award of Culinary Excellence and went on to be named Marriott’s Award of Culinary Excellence Global Chef of the Year in 2015. Chef Banas studied at Joliet Junior College and the Culinary Institute of America.


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