February 2004 Article                                                          Back to February 2004 Email

Q&A: Drinking in The Low-Carb Trend
An interview with Beth Grant, Corporate Director of F&B, The Loews Hotel Group

It may seem like half the world is on a low carbohydrate diet these days. According to a study conducted by The Valen Group in conjunction with LowCarbiz, a trade publication, it could be true…in a year. Valen reports that about 59 million Americans are currently cutting back on their carb intake and another 40 million consumers are considering a low-carb diet in the next 12 months. Together, that’s nearly half of all U.S. adults. However, the study revealed that only about 8 % are following a specific diet. Most are just trimming their carbohydrate intake generally. 

Whichever number you choose, it’s clear meeting professionals need to take the low-carb craze into consideration when planning their menus. Among the leaders in meeting the challenge is The Loews Hotel group which introduced high-protein low-carbohydrate selections in the spring of 2000. When choices include such dishes as warm lobster salad with black truffle vinaigrette, what’s to regret about dieting? 

Now Loews has gone a step further with a full range of “NOCarbtails”, diet drinks with a new twist. Green TeaNO is a martini featuring green tea; EggNOg, uses soy milk and brandy, and the Berry NOlada, uses the lowest carb fruit source for fret-free sipping. 

But what does all this mean when you need to feed and refresh more than a few diners? Beth Grant, corporate director of food and beverage at Loews, was interviewed by The Event Insider on her program and how it can meet meeting planner needs.

Q: What prompted you to consider creating low-carbohydrate cocktails?

A: We currently have a program in place at our hotels called 'Pc'. It helps guide our guests to the High Protein Low Carb menu items.. With the increased popularity of the Atkins and other low-carb diets, we are consistently reviewing our menus to keep up with our guests' dietary needs.

It dawned on us one day that those dieters, although keeping with their low-carb plans at meal time, were out in the bars drinking Cosmos, etc......which are loaded with fruit juices and CARBS! It seemed to us the old "Big Mac and Diet Coke" syndrome.

So, voila, the cocktails were born.

Q: What kind of research went into determining the ingredients for the NOCarbtails?

A:  Well, of course, the main alcohols (vodka, rum, gin, etc.) don't have carbs, so those dieters drinking straight alcohol are ok. What is the killer is the sugary, fruit mixes. So, in order to get some taste, without the fruit juice, we looked to some low-carb fruits that we could blend (berries) and then mixes that have great taste and other dietary value (green tea).

Q: How well have they been accepted by customers? 

A: No formal reviews, but they have been selling well.

Q: Can certain of the NOCarbtails be made in quantity to serve groups of 100 or more?

A: Not a problem...the green tea can be brewed way ahead of time and the berries can be blended as well.

Q: Do you also serve special beers and wines to those on low-carbohydrate diets?

A: There are low-carb beers (Michelob Ultra) .....but no no-carb wines that I know of....Red Wine is better than White in the carb wars though.

Q: Is it more expensive to provide low-carb drinks at group functions? 

A: It would not cost anymore than a regular martini bar.

Q: Could you describe a sample menu for either a sit-down or a buffet with beverage that would please dieters and non-dieters alike at a dinner for 100?

A: A great buffet that would have little carbs for those who 'need' them:

Raw Bar to include oysters, shrimp, lobster and for something different and fun: ice carvings with different ceviches: Hawaiian seabass, Ahi tuna with jalapeno, salmon. Fish and shellfish are low in carbs, and cover the good fat people need (Omega 3's).

Salad Station: Caesar with different items for croutons (fried calamari for example), Seven Leaf Salad with spiced pecans and miso vinaigrette, spinach salad with bacon vinaigrette.

Carving Stations: Roasted tenderloins with gorgonzola, Amish chicken with pomegranate glaze, and so forth. 

Side Dishes: Roasted asparagus, garlic mashed potato (ok some carbs are needed!), etc.

Dessert: Instead of sugary sweets, why not a cheese course! Separate the display by the source of the cheese, i.e....one table for cow's milk cheeses, one for sheep, and one for goat...could have printed info on the cheeses, where they came from ,etc.....a great educational part of the meal.

Beverage: Light white wine: a Pinot Blanc or Dry Riesling. Medium bodied red: a California Merlot or French Burgundy. Beers: Heineken, Amstel, Michelob Ultra, Mohito bar next to the Raw Bar display- rum, mint, Splenda (instead of the sugar)!

Q: Do you think the low-carbohydrate trend is here to stay and will become a permanent concern for meeting planners?

A: Yes, many meeting planners are requesting no or low-carb meeting breaks (Atkins bars, etc), breakfasts (pastry is going to waste), etc. I believe the trend is here to stay.

Q: Is there something new on the horizon in the food and beverage field?

A: People want more of a restaurant experience, even if they are in a banquet room. Sit down meals family style…small plates (tastings a la tapas), and educational experiences (wine pairings, cheese, etc.).

Thank you Beth. You’ve offered some great information for meeting planners and have made dieting sound delicious.

Krisam represents these fine, Loews hotels: Loews Denver, Loews Miami Beach Hotel, Loews Philadelphia Hotel, Loews Santa Monica Beach Hotel, Loews Ventana Canyon Resort.

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