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| Recipe of the Month |
Bratwurst and Butternut Squash Stew Recipe
A hearty, warming dish filled with flavorful sausage and fresh veggies.
What to buy: Bratwurst is widely available, but if you can’t find it or don’t like it, just use another fresh sausage you like.
- Place oil in a large saucepan or Dutch oven over medium heat. When it shimmers, add sausage and cook, turning occasionally, until well browned all over, about 15 to 20 minutes. Remove to a plate and set aside.
- Return the pan to the stove over medium heat, add onion and garlic, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Add squash and potatoes and cook until potatoes are just starting to brown, about 5 minutes. Stir in caraway and cook until fragrant, about 30 seconds.
- Add tomatoes (with juices) and water and bring to a boil. Reduce heat to low and simmer until vegetables are fork tender, about 45 minutes to 1 hour. Slice reserved sausage into 1/2-inch rounds and add to the pan along with spinach. Cook until sausage is heated through and spinach is wilted, about 2 minutes.
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| Quote of the Month |
"We must believe that we are gifted for something, and that this thing, at whatever cost, must be attained."
Marie Curie (1867-1934) French physicist and chemist two-time Nobel Prize winner
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Thank you!
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Fall in Love with NACE!
To celebrate the season, NACE is beginning its fall membership campaign, Fall in Love with NACE, on Tuesday, September 22, 2009 and will run until November 20, 2009.
To show our appreciation not only to potential members, renewing members will have the opportunity to renew on time or before their expiration date to take advantage of a special renewal rate. The online discount code is FC09
New Member Offer
For $295 (that’s right, a $100 savings!) potential members can enjoy the many benefits the National Association of Catering Executives has to offer! The offer is good for new members or for members who have lapsed on their membership for more than a year.
Renewing Member Offer
Do you love NACE and all that it has to offer? Do you wish there was a way to save on your renewal fee? If you answered “yes” to these questions, then we have a special offer just for you. Renew your membership on time or before your expiration date and pay only $295 (that’s right, a $50 savings!).
Student Membership Drive
Got students? As we say farewell to summer, students are saying hello to books, homework and NACE! Now is the perfect time to recruit student members to your chapter. All across the country, colleges and universities hold organizational fairs in the fall to introduce students to organizations on and off campus. The National office has materials available to help make your student recruitment efforts go smoothly. Please contact me to receive the latest student membership brochure and application. The chapters who recruit the most student members (new and renewals) will receive a prize for one lucky student member.
We look forward to another successful membership campaign as we close out yet another outstanding year of membership growth!
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Name: Allison Munsell
Company: AARCEE Classic Events
Email: amunsell@aarceeclassicevents.com
Web Address: www.aarceeclassicevents.com
What does your company do?
From your backyard BBQ to your best friend’s Wedding and your upcoming Holiday Party – AARCEE Classic Events provides everything from the nuts and bolts of tables and chairs to fabulous and fun linens, china, draping and design services. Might I pose the question – what doesn’t our company do?
How many years have you been in the event industry?
This is my first career position in the event industry and it’s been a successful 21/2 years!
What is an average day in your life like?
Contacts and conversations – whether it is on the phone, email, in-house appointments or tent measures – I stay connected with my customers, check-in with our department managers, and write notes for our dispatcher.
Why should someone use or refer the services you offer?
Simply put AARCEE has the Upper Midwest’s largest inventory, quality rental products, and outstanding customer service. Personally, I enjoy working with my customers whether it is learning about their event vision or brainstorming to overcome a challenge.
How did you become involved in the industry?
In college I met someone who was an event planner and I thought: “Wow, you can make a career out of planning people’s parties?” and was hooked. My first intern position was with a non-profit and I met my first manager at AARCEE while setting-up chair covers at that event.
Why are you a member of NACE?
I enjoy being around experienced, inspired, and driven people who strive to continue building great events and growing professionally.
What have you learned, what would you like to learn through NACE?
I have learned that there are some amazingly talented and creative people in the Twin Cities! My eyes have also been opened to the difference between good and great food, and I would like to learn how to share NACE with more event professionals.
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| Greetings NACE friends,
We had a special meeting on Oct. 7th at the Science Museum. You have heard me talk about the trend of creative collaboration from the entire team for the last few months with Chefs, Catering Managers and the client to produce a superior event experience. For the October program, Lancer Catering was challenged with composing a chocolate and spirits pairing dinner and demonstrated this trend to perfection. It was pure pleasure to watch. About a year ago I attended a chocolate and spirits tasting breakout session at a conference conducted by Hershey's and this sparked the idea for a local program. The Hershey's event was nice, but it does not compare with what Lancer did the other night. With all due respect to the chocolate dynasty, this pairing (with a catering twist of course to take it up a notch) was so far beyond that event I cannot begin to tell you!
Charlene Otto, Corporate Director of Catering, The Lancer Executive Chefs, Frankie Berberena (Science Museum), Brian McCorkell (MN Zoo) and Marianne Miller (Como Park Conservatory) worked in conjunction with Dieter Geerts of Dutch +4 Hospitality as the beverage pairing expert with NACE. The menu consisted of four small plate courses. In addition we also enjoyed family style cheeses, canapes and truffles. We rounded off with a chocolate dessert station with B-52's in case that wasn't enough. It was a decadent dining experience and I cannot rave enough about the talent level of Lancer Catering. It could have easily gotten too rich but they balanced it beautifully and infused the hints of chocolate into the courses so uniquely that is was perfectly balanced. The event was artfully created from beginning to end. Thank you also to the Science Museum hosts - Scott Brown (GM), Diane Auger (Facilities Manager) and Kim Pelton (Sales) for so much energy and dedication to this program. We are grateful also to Allsion Musell from Aarcee, our decor sponsor and Dieter Geerts our pairings speaker.
Please note we are off of our regular meeting schedule next month in order to partner with Design Cuisine and MACY'S on Nov. 19th. NACE will get a private preview of the annaul 8th floor holiday display before the charity fundraising reception that night! Register now.
Lastly, it is time to join NACE as a full time member! The National fall drive gives $100 off right now for new members or those who have not been members for a year through Nov. 20th. And if you join during the drive you can attend the first meeting of 2010 free.
Terrie Bulanek - President 2009-2010
tbulanek@saintpaulhotel.com
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Nov. 19th - 4th Annual NACE Charity Event with Open Arms of Minnesota-
Hosted by Design Cuisine and MACY's - Downtown Minneapolis
5:30 - 7:00 PM - MACY's 12th Floor, Sky Room:
Networking, Hors d'oeuvres, Cocktails & Silent Auction
7:00 - 8:00 PM - MACY's 8th Floor
Champagne & Desserts -
Annual Holiday Show Preview
Cocktail Attire - $35 for members and non-members
Parking...
There are many ramps in the area - the most known or used is the Park and Shop Ramp next door - enter on 8th street. (From Park and Shop Ramp take the ramp elevators to 1st floor - enter Macy's (by Women's Shoes), forward on the left is the elevators - take to the 12th floor)
The holiday table designs featured by the following design companies...
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A Family Style beginning full of chocolates
Silken Loster with the Pallini Bellini
Smokey Chicken Korma with Mild Yellow Curry and Jasmine Rice Cake. Served with Lynchberg Lemonade
Strawberry Mint Taboule served with Stuffed Grape Leaves and Hummus with Cocoa Powder. Beverage is a Chocolate Mango Mojito
Chocolate Dusted Beef Tenderloin with aged Balsamic Glace on an Orange Scented Crepe. Served with a Balsamic Old Fashioned Bourbon rimmed with Sugar
Chocolate Almond and Tea Soaked Dried Cherry Torte with an Almond White Chocolate Mousse served with a B-52!
Some of our lovely members and guests...
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| Catering Manager at Embassy Suites
Responsibilities: Overall day-to-day responsibility for catering services. Maintain a high level of customer satisfaction and quality standards. Manage area of responsibility to meet financial objectives
Special qualifications: Computer literacy. Demonstrates strong verbal and written communication skills. Must possess leadership knowledge, skills, and abilities including initiative, team building, results orientation, customer service, planning and organization, creativity, innovation,and strong organizational skills.
Experience: Leadership experience in fine dining or catering services required. Experience in a hotel setting is preferred.
Education: Degree preferred in culinary or related field and/or equivalent experience.
Core competencies: Communication, Management, Planning, Developing business leads
Contact: Ray Remler
Director of Catering
Embassy Suites Airport Minneapolis
952-960-5116
The Depot Minneapolis is currently looking for an experienced
Catering Sales Manager
Contact information...
Megan Tetz
Phone: 61-758-7816
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