An inside look from Chef Murray Hall of Dolce Hotels & Resorts on how to incorporate local and seasonal ingredients into group menus while balancing budgets — and creating flavorful, plant-forward vegan, gluten- and dairy-free dishes even meat-eaters will dig into.
![A Fruitful Conversation (with a Side of Vegetables)](https://thrivemeetings.com/wp-content/uploads/2020/11/fruits-vegetables-iStock-1684x878.jpg)