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| Quote of the Month |
“What would life be if we had no courage
to attempt” anything?
Vincent van Gogh (1853–1890)
Dutch painter
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| Recipe of the Month |
Serves8 (main course) or 12 (side dish)
- Active time:25 min
- Start to finish:2 hr
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.
- 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
- 1 (7-lb) orange pumpkin
- 1 1/2 cups heavy cream
- 1 cup reduced-sodium chicken or vegetable broth
- 1/2 teaspoon grated nutmeg
- 2 1/2 cups coarsely grated Gruyère (6 oz)
- 2 1/2 cups coarsely grated Emmental (6 oz)
- 1 tablespoon olive oil
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Preheat oven to 450°F with rack in lower third.
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Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
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Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 tsp salt.
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Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl.
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Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
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Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled.
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NACE Annual Holiday Dinner
Hotel Sofitel
5601 West 78TH Street
Bloomington, MN 55439
5:30pm - Networking and Registration
6:30pm - Dinner is served
7:30pm - Video Presentation with Past Years Events and Awards
8:00pm - Drinks and Dancing!
A Look Back - A Look Ahead
a Video Presentation of NACE 2009
with
Twin Cities NACE Volunteer of the Year Award
and
Best Twin Cities NACE Program of the Year Award!
Come Celebrate, network and dance the night away!
$35 Members $45 Non Members
Last year's Holiday event at Sheraton Bloomington Hotel, Minneapolis South
Sponsored by...
Hotel Sofitel
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The Depot Minneapolis is currently looking for an experienced Catering Sales Manager
Contact information...
Megan Tetz
Banquet Manager Position at The Saint Paul Hotel
On Site and Off Premise Catering Operations Experience
Fine Dining or Luxury Property Supervisory Experience Preferred
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MPI MN Panel Discussion - Emerging Leader Panel Discussion
January 20, 2010
Are you new to the industry or do you know someone who is? This session is for you. Come meet a panel of senior industry members and hear their advice to new members of the industry. See what their career paths have been and ask them the questions you really want answers to. This session is only to any MPI members or non-members.
Pre-register for this event and receive discounted admission to the monthly meeting.
EVENT SPECIFICS
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A Holiday Table Top
Nace Members and Supporters of Open Arms Mingle...
And Desserts...
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President - Terrie Bulanek
The Saint Paul Hotel
350 Market Street
St. Paul, MN 55102
Office: 651/228-3885
Fax: 651/228-3810
e-mail: tbulanek@saintpaulhotel.com
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Immediate Past President - Kathy Roberts
Hilton Minneapolis
1001 Marquette Avenue
Minneapolis, MN 55403
Office: 612-397-4805
Fax: 612-397-4937
e-mail: Kathy.Roberts@Hilton.com
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First Vice President - Membership
Jennifer Christenson
Mystic Lake Casino Hotel
2400 Mystic Lake Boulevard
Prior Lake, MN 55372
Office: 952/496-7128
Fax: 952/496-6568
e-mail: jennifer.christenson@mysticlake.com
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Second Vice President - Programs
Bruce Vassar
The Wedding Guys!
711 West Lake Street
Minneapolis, MN 55408
Office: 612/770-3635
Fax: 469/718-0436
e-mail: bruce@theweddingguys.com
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Secretary
Kim Grant
Radisson Univ Hotel-Mpls
615 Washington Avenue SE
Minneapolis, MN 55414
Office: 612/362-6630
Fax: 612/379-8436
e-mail: kim.grant@radisson.com
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Treasurer
Sara Meade
Mystic Lake Casino Hotel
2400 Mystic Lake Boulevard
Prior Lake, MN 55372
Office: 952/496-7151
Fax: 952/496-7181
e-mail: sara.meade@mysticlake.com
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Membership Chair
Allison Munsell
AARCEE Classic Events
5300 W. 35th Street
St. Louis Park, MN 55416
Office: 952/922-7233
Fax: 952/922-3743
e-mail: amunsell@aarceeclassicevents.com
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Event Professional Chair
Matt Sherry
Complete Music, Inc.
222 N. Concord Exchange
South St. Paul, MN 55075
Office: 651/455-7244
Fax: 651/455-2974
e-mail: mn@cmusic.com
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Public Relations/Web
Lisa Brenna
Mintahoe Hospitality Group
2117 West River Road suite 100
Minneapolis, MN 55411
Office: 612/676-8915
Fax: 612/676-8901
e-mail: lbrenna@mintahoe.com
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Name: Jennifer Van Wyk, Deputy Director
Company: Open Arms
Email: Jennifer@openarmsmn.org
Web Address: openarmsmn.org
What does your company do? Open Arms of Minnesota offers a unique model of care for people in our community who are sick, hungry, and have nowhere else to turn for help. We are the only nonprofit organization in the state that prepares and delivers free meals specifically tailored to meet the nutrition needs of individuals living with serious and life-threatening diseases. Open Arms began in 1986 when our founder observed that some men in the Twin Cities with AIDS had become too ill to shop for groceries and cook for themselves. From the very beginning, we made a commitment to feed anyone living in a household affected by disease, so we also provided free meals to caregivers, spouses, partners, and dependent children.
How many years have you been in the event industry? Open Arms has been serving the community for a little over 23 years. We’ve been planning and executing special events over the last 10 years.
What is an average day in your life like? A large part of my job is relationship building. Making connections and keeping connections with staff, volunteers, donors and community members. It is usually busy, challenging, rewarding, and productive.
Why should someone use or refer the services you offer? Our clients who need our service are living with chronic and progressive illness. They might include HIV/AIDS, breast cancer, MS, ALS and other life threatening illness.
How did you become involved in the industry? Years of event planning for non-profit organizations.
Why are you a member of NACE? I joined NACE several years ago as a non-profit member who plans several special events throughout the year. I felt this was a great way to understand the industry, make connections and work together to market and help one another.
What have to learned, what would you like to learn through NACE? I’ve learned new and exciting event ideas, met various event-related companies and representatives and how to market effectively and creatively. I’m also pleased to add that I have made several lasting friendship with our NACE members.
Do you have any professional and personal role models? The list is too long!
Do you have a career or industry tip that you would like to share? Never let em’ see you sweat! Great customer service is the key for almost any career or industry. |
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| Greetings NACE Associates!
Last Thursday night NACE met at MACY's in Minneapolis and partnered with Open Arms of Minnesota for a fourth annual charity fundraising event. It was a delightful evening with Design Cuisine catering on the 12th Floor and a preview of the Annual 8th Floor Holiday display. Midway, Festivities and Apres members all contributed festive holiday tabletop displays and not only set the tone for a special evening, but also for our holiday spirits. Open Arms is a food based charity that delivers free meals to AIDS/HIV, ALS, Breast Cancer and MS patients. It is the only organization in Minnesota that caters uniquely to the nutritional needs of these individuals with life threatening diseases. As our chapter grows stronger we look forward to making more contributions to our community where we live and work each day. If you go to the Open Arms website www.openarmsmn.org they proudly display these beautiful words, "We Nourish Body, Mind and Soul." These words resonate in the season of giving. A very special note of gratitude to all who contributed to the night and the silent auction donations (many of whom are NACE members). Thank you also to Greg Geiger of Design Cuisine along with Jennifer Christenson of Mystic Lake who worked very hard on this event. Special thanks also to Jennifer Van Wyk and Nancy Benedict from Open Arms.
As we wind down the year we look forward to our last program - the annual Holiday Event at Hotel Sofitel on December 9th. We will be looking back at 2009 with a video presentation and announcing news of 2010. We will celebrate a great year in NACE and also acknowledge some very special people who have shown outstanding leadership and dedication to our organization. This year, for the first time, we will be giving the Twin Cities NACE Voluteer of the Year Award and also an award for the Best Twin Cities NACE Program of 2009. Don't miss this if event if you hosted, sponsored or caterered a NACE program this past year. You may be up on stage!
Finally, take a look at the list below of our newest full time members of the Twin Cities NACE chapter. These people have all come on board in 2009. This is a great and diverse list of people - you will want to get to know them!
Wishing you all a blessed Holiday Season!
Terrie Bulanek - President 2009-2010
tbulanek@saintpaulhotel.com |
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| Gabriel Backlund, Aarcee Classic Events
Kelly Clark, Woodhill Country Club
Julie Clausen, The Knot
Greg Geiger, Design Cuisine Catering by Macy's
Amy Haglin, Twin City Bridal Association
Wendy Holly, Prom Catering
Matt Johnson, Festivities Event Services
Juli Kannenberg, Adventures Restaurants and Catering
Matt King, Shamrock Group/Ace Ice Company
Jay Kochendorfer, djay sound + light
Marlene Levine, Gainey Conference Center
Tom Olsen, Radisson Hotel Fargo
Reiner Otterlei, Minneapolis Marriot Southwest
Cheron Rubenstein, Lancer Catering at Edinburgh USA
Ray Remler, Embassy Suites Bloomington
Kelly Schroeder, Wildside Caterers
Kathy Swart, Festivities |
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