by  Ginia Lucas

As 2009 and my two years as president come to a close I look back at the  great meetings we have had with a sense of pride. 2 Amazing years of Event Elements, Food and Wine Pairings and last months Chef Panel as well as marketing info, how to build partnerships and so much more. I have learned as much as anyone from the educational events, but I think what I have learned the most is the resilience of my fellow NACE members who are plowing through the weeds that the recession is planting in their paths. Still plugging along, planning and facilitating events, marketing and networking to keep their names in the public eye; these are the fascinating, astute, proficient and talented group that I have been blessed to lead in the past two years.

As I pass the baton on to my VP, Jessica Sprouse: DOCS at the Arizona Grand Resort, I know that I am leaving you all in strong, capable young hands. Jessica's thirst for knowledge is infectuous. She loves bringing ideas back from our National 'EXPERIENCE!' Conference to show our membership here in Phoenix and she comes up with some even greater events on her own. She has been like my right hand and probably doesn't realize how much I have leaned on her these past two years. She has also become a dear friend and I know that the Board of Directors you have put into place for 2010 will work just as well together as Jessica, the 2009 board and I have.

Don't by any means think that I am going to disappear though! I will still be here in an advisory position as your Immediate Past President and am as committed to NACE as I have ever been. I believe that everyone deserves the opportunity to be on the board of directors and frankly should be at some point while they are members, and by leaving an opening on the board, I am allowing new talent to grow in NACE so that others can get more involved with this fabulous organization that means so much to me.

Foodies Feast at Two Great NACE meetings
     October and November were fabulous months for food and wine connoisseurs!
    
Food and Wine Pairing - October
First we had our annual Food and Wine Pairing at the Historic Phoenix Country Club hosted by Robert Roth. With a new twist on our traditional pairing, dinner was served from several stations with a single table that had our three sommeliers from Southern Wine and Spirits.

The sommeliers helped us choose a wine to go with the food we had chosen, as well as explaining why they thought one would be better than the other. Unique and relaxed, it was reminiscent of tastings at a California winery.

   
Chef's Experience- November
November found us at the Arizona Grand Resort where Vice President Jessica Sprouse not only hosted our Chef's Experience, but was also our facilitator. Jessica guided us from chef to chef asking the questions we were thinking of.

The evening started with design your own mojito bar, music by Lisa Pressmanname  and Barb Shapiro from Greenscreen entertainment who delighted the members with her 'name game' activity.

 Inside the ballroom,  Executive Chef Eric Finney explained the steps he used to make 'Peekytoe Crab Salad'. From making the crab timbale to creating the delightfully refreshing heirloom tomato water that the crab nested in, he showed us how much thought goes into this unusual dish. Afterwards, we were served the crab salad, and many of the members called out that they would have been happy to have another serving instead of the main course.
    
They retracted this statement when Executive Banquet Chef Jerry Jeff Dakan was introduced., He showed us how to make a Chimmichuri Hollandaise and chipotle reduction to go with our mouthwatering filet of beef that could be cut with a fork. The steak was accompanied by Yukon Gold Custard potatoes and candied red onions with baby vegetables. 
   
While all of the members were completely full by this time, There was no way to pass up the dessert once Executive Pastry Chef George Rugal took the dais. The garnish for dessert was cherry caviar which is made through a molecular gastronomy process. Chef brought the tiny explosive cherry flavored balls around to each table so we could see how interesting they were. A warm rich hot Valdhrona chocolate shooter with a dollop of fresh whipped cream and the 'caviar' was complemented with Chocolate 'pop rocks' which were all the rage at our National Conference. The warm shooter was a perfect foil for the chocolate brandy mudslide cookies which were icy cold.

     Once again, Southern Wine and Spirits hosted our wine. The delightful 'Twisted' wines are only available to the hotels, but would be worth dining out to have. and Special Thanks goes out to BBJ Linens and the Staff at the Arizona Grand Resort for a truly memorable evening.

  Click below to view photos of the Chef's Experience!

http://www.phoenixnace.com/gallery.php?date=111709&dispdate=2009-11-17

ARAMARK at ASU Tempe Campus (www.aramark.com) is looking for a Catering Sales Coordinator. The position is Full-time, Monday through Friday. Benefits are provided. Please contact Jim Emmons at emmons-jim@aramark.com if you are interested in learning more about the position.

Anthem Golf & Country Club (www.anthemclubaz.com) is seeking a Private Events Assistant. Accepting resumes only; please email resumes to anthemreservations@gmail.com.

Creations in Cuisine Catering (www.creationsincuisine.com) is seeking experienced Banquet Captains, Executive Sous Chef, Garde Manager Chef, Wait Staff, Bartenders, Cooks & Warehouse Assistants/Drivers. Please submit resume and experience to: accounting@creationsincuisine.com.

Y-Knot Party & Rentals is taking applications for this position through 9/15/10 in person only.  They are currently searching for a Sales/Setup person.  Preferred skills include basic computer skills, phone etiquette, banquet setup, and some design skills.  1127 W. Main ST, Mesa, AZ 85201 480-967-4495 talk to Ginia Lucas.