DETROIT — In Trade Show Executive’s (TSE) May 2025 Print edition, Huntington Place, the largest convention center in Michigan and No. 18 by size in TSE’s 2024 World’s Top Convention Centers report, shared its F&B trends.
For “Food Fridays” 2025, TSE took a closer look at the venue’s offerings.
“At Huntington Place, we aim to craft personalized menus for every event, highlighting local products and celebrating the rich history of Detroit and Michigan agriculture,” Kyle Kalis, General Manager at Sodexo Live!, said.
1. Sweet and Spicy Flavors Are Growing in Popularity
At Huntington Place, the demand for bold, global flavors and authentic, adventurous dining experiences has inspired dining options that balance heat with sweetness.
Dishes offered by Huntington Place that exemplify this trend, drawing inspiration from Africa, the Philippines, Korea, Vietnam and South America, include:
- Duet of Beef: oxtail, bone marrow, root vegetables, alliums, spice-infused egg yolk pasta, sofrito of aji pepper, ginger beer-braised short rib and Guinea-style Swiss chard greens.
- Shrimp and Fonio Grits: lightly African curry-spiced white shrimp, fonio grain grits, bitter greens and yuzu vinaigrette.
- Lamb Domod: herb and ginger-roasted garlic lamb loin, red pepper reduction and celeriac potato soufflé.
- Local Pike: herb-crusted pike, smoked crab emulsion, crayfish, artichoke, beans and fodio risotto.
- Chicken and Lamb Jolla: smoked chicken, lamb merguez, rice, spice, tomato, winter squash, roots and local mushrooms.
“Our goal is to bring an exciting, global dining experience to our guests while incorporating locally-sourced ingredients,” Sodexo Live! District Executive Chef Stephan Blaser said. “With every dish, we strive to honor its cultural roots while making it accessible and memorable for large-scale events.”
2. Sustainability is at the Forefront of F&B Strategy
According to Huntington Place’s team, sustainability took center stage in the F&B industry at convention centers last year and the venue executed several events with innovative strategies.
Here are some examples:
Forth Road Map Conference 2024
This conference eliminated bottled water, opting for glassware. In its “Fill It Forward” program, attendees scanned QR codes on reusable bottles to track their environmental impact while contributing to donation opportunities for clean water initiatives.
PCMA edUcon 2024
PCMA edUcon offered a strolling station concept, with small plate options, that supported portion control, reduced food waste and maximized the use of local produce.
Related. “Food Friday” – F&B Trends at McCormick Place
beNeFit 2024
This show featured a locally-sourced trout dish, bolstering Michigan’s fishing industry while decreasing the carbon footprint associated with sourcing seafood from another region.
3. Plant-Based Dining is More Popular than Ever
Bolstered by the prevalence of sustainability, and health-conscious attitudes, plant-based cuisine is seeing more demand as well.
Plant-based dishes crafted by Huntington Place include:
- West African Peanut and Winter Squash Pottage: locally-sourced winter squash, spice, plant-based milk, chili, roasted peanuts and spiced seeds.
- Salatu Niebe: black-eyed peas, hothouse cucumbers, tomatoes, sweet bell peppers, green onions, coriander and chili lime vinaigrette.
- Mushroom Moi: caramelized alliums, king mushrooms, chickpea tian, African curry, yam porridge, crispy winter kale slaw and smoked tomato vinaigrette.
- Caramel Apple Thiakry: white millet, plant-based milk, cream, palm sugar, caramel maple syrup and apple.
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