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| Quote of the Month |
"Let us endeavor so to live that when we come to die even the undertaker will be sorry."
Mark Twain (1835-1910)
American writer |
| Recipe of the Month |
Beer-Braised Pulled Pork
Kate Ramos
TIME/SERVINGS
Total: 4 hrs 20 mins
Active: 35 mins
Makes: 8 to 10 servings
INGREDIENTS
2 tablespoons kosher salt
1 tablespoon ground chili powder
1/2 teaspoon ground cinnamon
4- to 4-1/2-pound boneless pork butt, butcher's twine or netting removed
2 tablespoons vegetable oil
8 medium garlic cloves, smashed
2 medium habanero chiles, sliced into rounds
2 medium yellow onions, halved and thinly sliced
24 ounces brown ale
1 tablespoon cider vinegar
INSTRUCTIONS
1. Heat the oven to 300°F and arrange a rack in the middle. Place salt, chili powder, and cinnamon in
a small bowl and stir to combine. Coat pork butt with 1 tablespoon of the vegetable oil, then coat
all sides with all of the spice mixture. Let sit at room temperature for 30 minutes.
2. Heat remaining 1 tablespoon oil over medium-high heat in a Dutch oven or a large, heavy-bottomed
pot with a tightfitting lid until just starting to smoke, about 5 minutes. Add pork and brown on
all sides, about 15 minutes total. Remove pork to a plate and discard all but 1 tablespoon of the
fat in the pot.
3. Reduce heat to medium and add garlic, chiles, and onions. Cook, scraping up any browned bits from
the bottom of the pot, until softened, about 15 minutes. Increase heat to medium high, add reserved
pork and beer, and bring to a boil. Cover, transfer to the oven, and cook until pork is tender and
falls apart when shredded with a fork, about 3 hours.
4. Place a large strainer in a large bowl and pour the contents of the pot into the strainer,
reserving the liquid. Place pork and strained solids back in the pot and shred pork with two forks,
removing any large pieces of fat. Measure 3 cups of the reserved braising liquid (you may not need
all of it). Use a fat separator to remove the fat from the liquid until you have 1 cup.
(Alternatively, let the pork and braising liquid cool, then refrigerate both overnight or until the
fat solidifies on the surface of the liquid. Once the fat has formed a hard layer, scrape it off
and discard.) Add liquid to the pot and stir to combine. Add cider vinegar and stir to combine.
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| Greetings NACE Friends and Colleagues,
A reminder that we will be taking July off locally for the National Experience! 2010 Conference in Austin, TX July 25-28. It is not too late to register at www.nace.net. We would love to have a bigger Minnesota contingency there this year.
The 4th of July is upon us and that means it's time for a Twin Cities NACE mid-year review. Your Board has been busy. Back in January we kickstarted with a motivational speaker from the Lifeskills Center for Learning at Mystic Lake Casino. In February we partnered with Perfect Wedding Guild and brought in National speaker and wedding expert, Tera Girard, at the Millenium. In March we presented "Service Styles" as the topic at the Hilton Bloomington and reviewed fine dining service techniques. In April we executed another successful annual educational conference at the Hilton Minneapolis which was featured in the National NACE newsletter last month. And finally, in May, The Central Library and Mintahoe hosted as we displayed new ideas for beverage and food pairing stations. Whew!
In addition, we achieved one of our long time goals as a board this year - we began forming working committees. We have a dozen new full time members who joined during the Spring Membership Drive and are still growing. Thank you to all of the 2010 hosts and sponsors up to this point and also to this Board for their hard work and dedication.
So what's coming down in the second half of the year? Glad you asked! On August 4th we will do a program on maximizing the "Tasting" experience. It is your greatest opportunity to sell food, beverage and decor. Don't miss this program if you want to increase your revenue and your image. The topic in September will be "Event Trends"packed full of ideas we bring home fresh from Austin. Finally, at the risk of going too far out, we've set the date of October 14th to partner with ISES on an event and I will hint it has something to do with expanding your wine knowledge.
There is much more to come with NACE this year! So get excited and get involved. Thank you for your active participation as always!!
My Personal Best Regards,
Terrie Bulanek - Chapter President |
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| Kick off your boots and Join us in Austin Texas July 25 - 28!
http://www.nace.net/cs/events_detail?eventId=190
Putting Your Best Taste Forward!
August 4, 2010
5:30pm - Registration
6:30pm - Dinner and Program begin
Embassy Suites Minneapolis Airport
7901 34th Avenue South
Bloomington, MN 55425
http://embassysuites1.hilton.com
Learn how to WOW your clients at tastings using tips from local experts! Chefs, Directors of Sales and Catering, Catering Managers and Marketing Managers. Operations Team Leaders - everyone will be sharing ideas and stories! Wine pairing, linens, music, centerpieces, private vs. group tastings, social and corporate tastings, customizing menus, keeping chef and the front of the house sane and the complete upselling package.
"Tastings are one of the best direct selling tools for food, beverage and decor. Learn how to elevate the guest experience, execute them professionally and with flare and maximize revenue opportunities."
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| Welcome New Members!!!
Joel Breeggemann, Hotel Ivy
Kayla Olsen, Connie Duglin Specialty Rental
Jennifer Warner, Event Lab
Happy May & June Anniversaries
Ronda Barnes, The Northland Inn, Member since 1991
Angie Bartingale - Combes, Crown Plaza St Paul Riverside, Member since 2001
Marlene Levine, Gainey Conference Center, Member since 2009
Joanne Raia, Three Sons Signature Cuisine, Member since 2009
Joe Segovia, Compass Group/Eurest Dining Services, Member since 2008
Matt Sherry, Complete Music, Inc., Member since 2007 |
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View of the Minneapolis Skiy with the Foshey Tower
Entrance to the W Hotel
The Lobby Bar
Networking!
Membership Chair, Allison Munsell - roof top! |
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| Thank you to all our last month's Sponsors!
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