In this issue
Recipe of the Month
Recipe: Coq Au Vin Nouveau
By David Kasabian
Coq au Vin is a classic French recipe, a bistro favorite, and one of the first things many people learn to cookas they approach the French repertoire. This recipe is the favorite umami-rich dish of umami expert David Kasabian. The recipe comes from the book, The Fifth Taste, Cooking with Umami, which David co-authored with his wife, Anna.
 Coq au vin is French for “rooster in wine [sauce],” a fricassee* traditionally cooked with lardons (salt pork), mushrooms and garlic. Older roosters were preferred because they contain more connective tissue, which creates a richer broth. In postwar America, chicken is most often substituted for rooster and smoked ham for the lardons.
*A fricassee is fricassee a stew of chicken or other white meat (veal is popular), cooked on the bone in a white gravy with carrots and onions or leeks. It is generally served with noodles or dumplings.
Make the recipe a day in advance so the umami and flavors can develop. Serve it with rice, noodles or roasted potatoes as a side, plus a fruity white wine, like the one used in the recipe. The recipe serves 4.
For more information about umami start with our article and then visit the Umami Information Center, which has a treasure trove of umami-rich recipes.
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 4 ounces lean smoked ham, diced medium
  • 8 skinless chicken thighs
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose (plain) flour or Wondra
  • 1 medium onion, diced medium
  • 4 cloves garlic, minced
  • 1/4 cup minced shallots
  • 1 cup cremini or button mushroom slices, 1/4" thick (1/3 to 1/2 pound)
  • 1 cup fruity white wine, such as sauvignon blanc
  • 1 14-ounce can lowfat chicken broth
  • 2 medium carrots, peeled and sliced 1/2-inch thick
  • 2 stalks celery, sliced 1/2-inch thick
  • 2 sprigs fresh thyme, or 1/2 teaspoon dried

Preparation
  1. Choose a heavy Dutch oven or skillet with a tight-fitting cover, large enough to fit the chicken in no more than two layers plus the vegetables. In this pan, heat 1 tablespoon of the oil, add the ham and sauté until browned all over. Remove and reserve the ham, leaving as much of the oil in the pan as you can.
  2. Liberally season the pieces of chicken with salt and pepper and dredge them in the flour. Add the remaining oil to the pan. When the oil is hot, sear the pieces of chicken thoroughly on all sides until well browned. Take care not to scorch the flour coating, but do let it get brown. Do this in batches. Reserve the chicken with the ham.
  3. Return pan to the burner and set to medium. Add the onion, garlic, shallots, and mushrooms, and saute for 3 minutes, stirring constantly, until tender and fragrant. Add the wine, chicken broth, carrots, celery and thyme, and let the pan come to a boil. Add the reserved chicken and ham. Cover the pot and bring to a simmer. Cook for 45 to 50 minutes, until the chicken is very tender and the sauce has thickened from the flour. Taste and correct seasoning with salt and pepper.
  4. Arrange chicken pieces and vegetables on a warmed platter, and cover with the sauce. Serve with rice, noodles or roasted potatoes.
Quote of the Month

Fish, to taste right, must swim three times --

in water, in butter and in wine.


Polish Proverb

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May 2009

Affiliate Corner

Name: Susan Austin

Company:  Austin Images Photography

Email:  susan@austinimagesphotography.com           

Web Address:  http://www.austinimagesphotography.com

 What does your company do?  Primarily, but not limited too, Portrait and

Wedding Photography

 How many years have you been in the event industry?   6

What is an average day in your life like?  Although my work is quite physical

I still make time to get to the gym nearly every morning…it helps me clear my

head for the tasks of the day. If I’m not shooting I’m editing if I’m not editing I

might  be stealing a nap with  my cat, Boo.

 Why should someone use or refer the services you offer?

I always give my all but have been known to give more.

I deliver smiles!

 How did you become involved in the industry?

I began with film and a 35mm Minolta about 18 years ago.

I photographed everyone and everything. 12 years later I thought maybe

I should start getting paid! I launched a website and went digital the

same year. I still have my Minolta film camera. LOVE it!

Why are you a member of NACE?
Bruce Vassar kept inviting me!

What have to learned,  what would you like to learn through NACE?

I have learned that industry leaders are ones who share and give.

I would love a marketing seminar.

Do you have any professional and personal role models?

My grandfather, Joseph West, would be both. He’s been gone a long time but

as an inventor and an entrepreneur he taught me that mistakes are never

deal breakers.

Do you have a career or industry tip that you would like to share?

Never be afraid to get closer to your subject and always try to crop out the confusion! sounds good for any business, right?

 
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Call For Entries!
2008 NACE Minneapolis/St. Paul Annual Local Chapter Awards
Open to NACE and Non-NACE Members
 
2008 Best Buffet Table Presentation of the Year
2008 Best Event Production of the Year
2008 Best Guest Table Presentation of the Year
2008 Catered Event of the Year
Less than $25,000. $25,000 - $75,000 and  more               than $75,000           
On-Premise Catered Event
          Off-Premise Catered Event
Best Wedding Reception
 
Entries must be submitted in a 1½” three-ring binder. All information should be in Times Roman style font double space. Entries should also include three images in a JPEG format on a CD. Entries must be received on or by May 27, 2009 for judging.
The awards will be given at the June 3, 2009 NACE monthly meeting at the Hyatt Minneapolis.

 
Entries must be sent to the attention of:
Terrie Bulanek
President, NACE Minneapolis/ St. Paul Chapter
Director of Catering
The Saint Paul Hotel
350 Market Street
St. Paul, MN 55102
 
PLEASE NOTE: Those who are entering the NACE National Awards are required to submit their entry electronically by May 15, 2009. To submit your entry to be judged for the national awards please visit www.naceawards.com Also to submit to the national awards, you are required to be a member of NACE.
 
2008 Best Buffet Table Presentation of the Year    
The NACE "Best Buffet Table Presentation" award recognizes outstanding buffet table design and décor where food and beverage was served. Caterers, chefs, restaurants, facility operators, clubs, hotels, institutions, event production companies, special event designers, linen companies, florists, balloon, ice artists and other members who have created seated guest table design for social events (weddings, fundraisers, private or corporate parties and other memory creating events) may enter.
Note that buffet tables from a catered Wedding Reception entered in the "Best Catered Wedding Reception" event category may also be entered in the "Best Buffet Table" category as a separate entry if desired.
 
Eligibility
NACE members in good standing who produced the event are eligible. NACE-sponsored or NACE-related events are not eligible. Team entries are allowed when joint efforts were required to produce the event. Teams may include other NACE members in good standing or non-NACE members, but must be entered by the NACE Member who produced the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Minneapolis/St. Paul chapter office if desired.
 
Judging
Entry will be judged on how well the event met the theme, goals and objectives of the client, and the different, unique or creative qualities.
 
Entry Requirements
Section 1: Event Overview Statement 50 words maximum (15 points).
 
Section 2: Summary of the Buffet Table Presentation 500 words maximum (25 points).
Catered event's theme, goals, objectives and number of attendees.
 
Section 3: Concept and Planning (25 points).
*Event timeline
*Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site
*A one page diagram of the buffet layout in the venue
 
Section 4: Buffet Table Theme and Presentation (40 points)
*Describe how the buffet elements (colors, textures, fabrics, serving items, etc.) supported the theme of the event
*Describe equipment, décor, design, floral, ice sculpture, other special effects and/or lighting and how they were used to realize the buffet theme and presentation
*List the event menu
*Describe any technical support required and installation
 
Section 5: Supporting Material (20 points). Up to 10 pages including:
*Photographs taken from various angles must be included of the buffet table ready for service.
*Photos, "wow" factors, print materials, menu cards etc.
 
2008 Best Event Production of the Year     
The NACE "Best Event Production of the Year" award recognizes outstanding achievement in the total event planning and production of a catered event by on and off premise caterers, event planners, facility venue managers, institutions (charitable, cultural and educational) producing such events as parties, banquets, award ceremonies, fundraisers, festivals, sporting events, conventions and expositions.
 
Eligibility
NACE members in good standing who produced the event are eligible. NACE-sponsored or NACE-related events are not eligible. Team entries are allowed when joint efforts were required to produce the event. Teams may include other NACE members in good standing or non-NACE members, but must be entered by the NACE Member who produced the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Minneapolis/St. Paul chapter office if desired.
 
Entry Requirements
Section 1: Event Overview Statement 50 words maximum (15 points)
 
Section 2: Summary of the Catered Event 500 words maximum (25 points).
Catered events theme, goals, objectives and number of attendees.
Entry will be judged on how well the event met the theme, goals and objectives of the client, and the different, unique or creative qualities.
 
Section 3: Event Planning & Venue (points).
*Event plan timeline
*Budget and actual revenue and expense - what the client actually spent with your company, for the part of the event for which you were contracted, plus the dollar value of any donated in-kind goods or services
*Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site
 
 Section 4: Food & Beverage Service (25 points)
*List Menu including food & beverage cost breakdown
*Describe food and beverage in terms of color, texture, flavor, and presentation and how these elements coordinated with/supported/enhanced the event production
*Describe the service design, food station design, and any staff costumes, interactive participation, or other unique service features that contributed to or were impacted by the event production
 
Section 5: Event Theme Execution (25 points)
*How floral, décor, linens, props, printed materials, special effects, tenting, lighting, entertainment or staging was used to support the program theme
 
 Section 6: Supporting Material (15 points). Up to 10 pages including:
*Photos of the event, "wow" factors, food displays and/or tables, print materials, invitations, marketing materials, etc.
 
2008 Best Guest Table Presentation of the Year      
The NACE "Best Guest Table Presentation" award recognizes outstanding seated guest table design and décor where food and beverage was served. Caterers, chefs, restaurants, facility operators, clubs, hotels, institutions, event production companies, special event designers, linen companies, florists, balloon, ice artists and other members who have created seated guest table design for social events (weddings, fundraisers, private or corporate parties and other memory creating events) may enter.
 
Note that guest tables from a catered Wedding Reception entered in the "Best Catered Wedding Reception" event category may also be entered in the "Best Guest Table" category as a separate entry if desired.
 
Eligibility
NACE members in good standing who produced the event are eligible. NACE-sponsored or NACE-related events are not eligible. Team entries are allowed when joint efforts were required to produce the event. Teams may include other NACE members in good standing or non-NACE members, but must be entered by the NACE Member who produced the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Minneapolis/St. Paul chapter office if desired.
 
Entry Requirements
Section 1: Event Overview Statement 50 words maximum (15 points)
 
Section 2: Summary of the Guest Table Presentation 500 words maximum (25 points).
Catered event's theme, goals, objectives and number of attendees.
Entry will be judged on how well the event met the theme, goals and objectives of the client, and the different, unique or creative qualities.
 
Section 3: Concept and Planning (25 points)
*Event plan timeline
*Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site
*A diagram of the table layout in the venue
 
Section 4: Table Theme and Presentation (40 points)
*Describe how the guest table elements, colors, textures, fabrics, dinnerware, glassware, silverware, etc. supported the theme of the event
*Describe equipment, décor, tabletop designs, floral, ice sculpture and other special effects and/or lighting and how they were used to realize the guest table theme and presentation
*Describe how the table presentation and seating provided was appropriate in relation to the recommended guest attire for the event
*List the event menu
 
Section 5: Supporting Material (20 points). Up to 10 pages including:
 
*Photographs taken from various angles must be included of the guest table ready for guest seating.
*Photos of the event, "wow" factors, pre-set food displayed, print materials, invitations, place cards, menu card, etc.

2008 Catered Event of the Year

 

Award Category Definitions & Eligibility

* On-Premise Catered Event - Any event, excluding wedding reception events, produced by hotels onproperty, restaurants with in-house facilities, and other venues with "in-house" caterers.

*Off-Premise Catered Event - Any event, excluding wedding reception events, catered through the transport of food and beverage to an event site, even if food finishing and plating occurs at the venue.

*Best Wedding Reception - The catered reception occurring after a wedding ceremony held at either an On- or Off-Premise site as defined above. A Wedding Reception must be entered in this category. It cannot be entered as either an On-premise or Off-premise event. Guest Tables or Buffet Table from the Wedding

Reception event entered in this category may also be entered in the "Best Buffet Table” or “Best Guest Table" category as a separate entry, if desired.

Eligibility:

NACE members in good standing who catered the event are eligible. NACE-sponsored or NACE-related events are not eligible. Team entries are allowed when joint efforts were required to produce the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Minneapolis/St. Paul chapter office if desired.

Entry Requirements

Section 1: Event Overview Statement 50 words maximum (15 points)

Section 2: Summary of the catered event 500 words maximum (25 points).

Catered event’s theme, goals, objectives and number of attendees.

Entry will be judged on how well the event met the purpose, theme, goals and objectives of the client, and the different, unique or creative qualities.

Section 3: Event Planning & Venue (max. 15 points)

*Event plan timeline

*Budget and actual revenue and expense - what the client actually spent with your company, for the part of the event for which you were contracted, plus the dollar value of any donated in-kind goods or services

*Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site

Section 4: Food & Beverage Presentation & Staffing (20 points):

List Menu & explain how the menu coordinated with the event theme. Describe food and beverage in terms of color, texture, flavor, and presentation in support of theme

*Provide Food and Beverage cost breakdown

*Describe the service design, food station design, and any staff costumes, interactive participation, or other unique features of the service element (3 items, including a layout drawing and photos must appear in Section 7)

Section 5: Event Theme/Environment Design (20 points)

Event theme goals

*Décor Elements - describe how the theme was supported by floral décor, linens, props, printed materials, etc.

Section 6: Entertainment & Technical Support (15 points)

*Technical Elements - description of unique technical support elements and how special effects, tenting, lighting, or staging was used to support event

*Entertainment Elements - description of unique aspects of entertainment, and whether it supported/relied on the special effects, lighting, staging and theme of the event

Section 7: Supporting Material (max. 20 points)

Up to 10 pages including:

*3 items to include a layout and drawings

*Photographs taken from various angles must be included of the guest table or buffet/action stations ready for guest seating.

*Photos of the event, "wow" factors, pre-set food displayed, print materials, invitations, place cards, menu card, etc.

*Materials, client-authored thank you letters, etc.

Award Categories by Budget: less than $25,000, $25,000 - $75.000, more than $75,000
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President's Report

Greetings!

Where better to take in a beautiful Spring day than at Interlachen Country Club in Edina? We met there for a joint lunch meeting with our friends from CCA on May 6th. Interlachen is celebrating it's 100th anniversary this year and is steeped in history.  I must say it is a truly breathtaking place. The staff welcomed NACE wholeheartedly and it was a fitting backdrop for a "Brunch is Back" theme.  Special thanks to General Manager - George Carroll, Executive Chef - Alan Stewart and Catering Director - Stephanie Eiden.  It was a privilege to partner with CCA and we will do it again very soon. 

Hopefully our topic got everyone thinking about marketing more economical events (like Brunch) to our clients during this time.   This is just one example of adapting to the changing consumer.  The buzz words right now are value, comfort and simplicity.  As professionals, we are asked to re-invent our business models and products based on the current trends.  But, how often do we really?  Change has always been very gradual and perhaps the need for a major overhaul of your sales, services and product has not been necessary.  But, a funny thing happened over the past year.  The same clients that we have sold to in the same way for years have re-invented themselves.  Minor tweaking of this and that is no longer enough in this new reality.  It prompts us to stretch in many ways we did not know we could.  We actually have to re-imagine our techniques.  We actually have to re-create our promotions.  We actually have to re-build from the ground up every aspect of our business.  Guess what everyone?  It is making us better salespeople, better managers and better people.  It is a very positive thing!  So - are you in the zone of real change?  

As always, I promote NACE to assist in your professional development.  It is an environment of learning, creative sharing and support in our very specific niche of events.  Please join us on June 3 at the Hyatt for a program on the fundamentals of designing award winning events from soup to nuts.  More ideas - more energy!  It is contagious.  See you then.

Terrie Bulanek - President

tbulanek@saintpaulhotel.com

 

 

 

 

 
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Photos of the last event

 

A Great Brunch Event at Interlachen Golf Course!

A dessert trio served tableside on sugar rimmed entree plate

 

Seabass and Rice served buffet style on small clear plates

 

 

 

A delightful presentation of sauces and toppings for an Asian lettuce wrap served  with chicken or tofu.

 

A fruit filled wine glass welcomed you to your table! The fruit included an assortmeny of melons, berries, mint and Lycee!

 

Photos courtesy of  Austin Images!
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Calendar of Events

June 3, 2009

Hyatt Regency Minneapolis

1300 Nicollet Mall

5pm - Registration and networking

6:00pm - Dinner with Ryan Hanson's presentation

6:45pm - NACE Awards and reception celebration

 

2008 NACE Annual Awards Event with Ryan Hanson of BeEvents.

The Soup, Nuts and Bolts of an Award Winning Event!
What makes a great event is not much different from what makes an award-winning one.  Except for the binder!  Join Ryan Hanson, Owner/Designer of BeEvents and recipient of nearly 20 industry awards as he shares his experiences and advice for building tenacious teams for extraordinary events which reap more rewards than just the hardware!

 

 

As one who revels in ‘the experience,’ for Ryan, events are about utilizing the characters of our business - food, lighting, video, décor, flowers and more - to craft his client’s story. Combining a love of all things theatric, unstoppable energy, a constant sense of creative curiosity and wonder, with a passion to push the event envelope, Ryan approaches events as opportunities to create moments of magic with lasting experience and brand appeal.
 
For his work, Ryan has been honored with a host of awards, including nine International Esprit Awards for Best Corporate Event Planning, Non-Profit Planning and Event Marketing and Design.  In 2007, Ryan was named by Event Solutions Magazine as a finalist for their Rising Star Spotlight Award, and is currently in contention for the 2009 Event Planner of the West award.  Ryan’s commentaries and work have graced numerous glossy pages including, Event Solutions Magazine and Special Event Magazine as he is a frequent contributor, commentator and speaker on a host of event topics.

In 2007, Ryan founded BeEvents, an event production and design firm focused on creative strategy.  Beyond a brand, BeEvents is a call to action to continuously contribute to the conversation and the experience through the creation of live events focused on the mantra: presence is a powerful thing.
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Spring Membership Drive
Membership in the National Association of Catering Executives brings immediate rewards, including job leads, career and business advice, industry certification, training, and networking with leaders in the catering and events field, both regionally and all across the country. Now more than ever, NACE members are reaping the benefits of being a part of the oldest and largest professional association dedicated to the catering and events field. There has never been a better time to join.

Take advantage of this opportunity to join NACE and save $100 off of the regular membership fee.

Here’s what NACE brings to the table:

• The Experience! Annual Conference

• Local Chapter Networking and Education

Programming

• NACE Career Center just for Industry

Professionals

• The Certified Professional Catering Executive

(CPCE) Designation

• Access to NACE National Business Partners

• National and Local Sponsorship Opportunities

• Industry-Wide Awards Recognition Program

• NACE’s Membership discount program, the

“NACE Advantage”

• And much more

See www.nace.net

 
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Online Meeting Registration - Membership Management - Event Management for Associations with local chapters.