//EVENTS+MEETINGSNORTHEASTSUMMER2019NE.MEETINGSMAGS.COMFOOD&BEVERAGETRENDS MEETINGSMAGS.COM // SUMMER 2019 SUGAR RUSH Dessert Goals hits a sweet spot in NYC THE localepicturesqueofhustleTradePOCONOSintheandbustlethecityfora Industry pros dish on the latest trends in food & beverage EAT, DRINK & BE MERRY
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4 NEM+E | SUMMER 2019 Summer 2019 FEATURE 28 Glorious Food The latest in food and beverage trends from the local industry’s tastemakers. By Morgan Halaska NORTHEAST MEETINGS + EVENTS MAGAZINE: IN THIS ISSUE DEPARTMENTS 8 EDITOR’S LETTER 18 EVENT PROFILE Dessert Goals’ mission is to make it the “best day ever” for attendees. By Morgan Halaska 20 TREND REPORT Local experts talk beverage trends. By Megan Gosch 24 DESTINATION The Pocono Mountains is a perfect getaway in any season. By Keith Loria 48 PEOPLE PROFILE Matthew Hurlburt steps into a big role for Kimpton Hotels & Restaurants. By Josephine Werni DESSERT GOALS JANKONGPRATYAPHOTO:
6 NEM+E | SUMMER 2019 2019Summer MEETING NOTES 11 PIN IT A sampling of Pinterest’s top 100 trends from 2019. By Megan Gosch 12 EXPERT ADVICE How to strategically use scent to enhance guest experience. By Tiffany Rose Goodyear 13 SIGNATURE DRINK Penn’s Woods courtesy of Philadelphia Distilling 14 TIPS FROM A PRO Pro tips on finding a fabulous florist in any city. By Susan Dunkelman 15 TOUR ART SMART customizes artsy tours for groups. By Taylor Hafner 15 NEW SPOTLIGHTRESORT The Kartrite opens in the Catskill Mountains. By Keith Loria 16 NEW VENUE SPOTLIGHT The Ashford is New Jersey’s latest upscale venue. By Taylor Hafner ON THE COVER Summer berry cobbler from Naturally Delicious. Photo by Max Flatow 40 15 13 2019SUMMEREVENTSMEETINGSNORTHEASTNE.MEETINGSMAGS.COMFOODBEVERAGETRENDS SUGAR RUSH hits sweet THE picturesquehustlePOCONOSandbustle Industry pros dish on the latest trends in food & beverage EAT, DRINK & BE MERRY INDUSTRY UPDATE 38 INFOGRAPHIC “The Future of Meetings & Events” identifies five macrotrends that will impact the future of meetings and events. Research courtesy of PCMA Foundation and Marriott International 40 REGIONAL NEWS What’s happening in the local industry. Compiled by Morgan Halaska 46 SNAPSHOTS Photos from MPI New Jersey Chapter’s February Education Program KOENIGNIKOLASDISTILLING;PHILADELPHIASMART;ARTPHOTOS:
NE.MEETINGSMAGS.COM 7 USA TODAY’S #1 INDOOR WATERPARK & PA’S BIGGEST OUTDOOR WATERPARK Team Building • 7 Restaurants • Luxury Spa Mountain Coaster • Hiking • Dual 1000’ Ziplines Laser Tag • Treetop Courses • Mountain Slides 4000’ Zip-Flyer. And so much more... Groups@CamelbackResort.com • 570.629.1665 • Tannersville, PA MEET ON THE MOUNTAIN NOT THE HIGHWAY TAKE YOUR MEETING WITH A SPLASH ADVENTUREOF
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The food itself can act like décor, just take What’s the Kitch’s mammoth Grazing Table for example. One attendee described the experience as: “It’s like looking through a window at Anthropologie.”Dessertisone of the fastest ways to your attendees’ hearts; it holds the power of nostalgia, and that rush of sugar is an instant pick-me-up. Miraya Berke and Liang Shi, founders of Dessert Goals, struck event gold with their hugely popular dessert festival. While the treats are a big part of the event’s success, the duo have demonstrated that they know exactly what to do to give attendees an entire experience. And people keep returning for each iteration of the festival (of which there have been eight total—last year Dessert Goals NYC was a 6,000-person, multiday festival, this year they decided to scale it back to 3,000). Much like Supper Club, there are new vendors and offerings for each event, keeping Dessert Goals from going stale. Even if you’re not big on desserts, there’s a lot of mouthwatering inspiration to be found on page 18. For even more food news, flip to page 13 for this issue’s Signature Drink from Philadelphia Distilling and page 20 for beverage-specific trends.
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WE’RE A BIT FOOD OBSESSED in this issue of Northeast Meetings + Events. As planners, you know it’s more than just sustenance; food and beverage can make or break an event, with the ability to leave a figurative good or bad taste in attendees’ mouths. From a garden in the heart of Brooklyn to a black-tie dinner that explored “food as an art theme,” we talked to local experts on what they’re doing with their food and beverage (page 28).
MORGAN.HALASKA@TIGEROAK.COM
Morgan Halaska, editor
Make Room for Dessert
Philadelphia-based Birchtree Catering has fun exploring new ideas in its regular pop-up dinner series called Supper Club. The dinner has gained a dedicated following, and all the events since 2015 have sold out. What started as an intimate dinner for 15-20 friends has grown into an event for 50 guests—“which is where we’d like to remain to hold on to the nature of the dinner. It no longer feels so intimate, but the jovial experience is like electricity in the room,” says owner Allegra Derengowski. Birchtree partners with small business vendors for all event elements, and each one seems to surpass the last. “We [Derengowski and other owner Rasa Stirbys Benefico] joke that each time, we say it’s our favorite one, but it always feels true.”
NE.MEETINGSMAGS.COM 9 EDITOR Morgan Halaska SENIOR EDITOR Megan Gosch ASSOCIATE EDITOR Kassidy Tarala DIGITAL CONTENT EDITOR Julianna Fazio CONTRIBUTING WRITERS Susan Dunkelman, Tiffany Rose Goodyear, Keith Loria, Josephine Werni EDITORIAL INTERNS Taylor Hafner, Kendall Van Horne EDITORIAL ADVISORY BOARD Sarah Anello, Center City District Parks • Jeffrey Cesari, Bristol-Myers Squibb Kristen George, Landmark Hospitality • Matthew Holt, Arena Americas • Mark Ickes, Explore Altoona Marc Kaminetsky, Valley Forge Tourism & Convention Board • Tara Marcus, Dillon Marcus Justin Panzer, Eventuosity • Michael Shannon, Destination Canada Patty Stern, PattyStern.Com Creative Marketing Solutions • Scott Sussman, The Peacock Inn DESIGN DIRECTOR Courtney Nielsen ART DIRECTORS Traci Zellmann, Taylor Kilgore PRODUCTION DIRECTOR Dianne Talmage PROJECT COORDINATORS Brittni Dye, Samantha VanKempen CREATIVE SERVICES COORDINATIOR Alex Kotlarek CIRCULATION DIRECTOR Jeremy Wieland SUBSCRIPTION MARKETING SPECIALIST Emily O’Connell DIRECTOR OF MARKETING & EVENTS Lauren Madeja MARKETING & EVENTS COORDINATOR Jen McIlvaine CREDIT MANAGER April McCauley WEB DEVELOPMENT MANAGER Sandy Powell WEB ADVERTISING COORDINATOR Angela Beissel ASSOCIATE PUBLISHER– NATIONAL SALES Laurie laurieburger@comcast.net586.416.4195Burger California Meetings + Events • 303.617.0548 Colorado Meetings + Events • 303.617.0548 Illinois Meetings + Events • 312.755.1133 Michigan Meetings + Events • 586.416.4195 Minnesota Meetings + Events • 612.548.3148 Mountain Meetings • 303.617.0548 Northwest Meetings + Events • 253.732.7133 Texas Meetings + Events • 469.264.7657 Reprints: For high-quality reprints of 500 or more call 1-800-637-0334 or email reprints@tigeroak.com. For address changes, ordering single copies, cancellations, or general questions about your subscription please contact customer service at 1-800-637-0334 or customerservice@tigeroak.com Northeast Meetings + Events accepts no responsibility for unsolicited manuscripts or artwork; they will not be returned unless accompanied by a stamped, self-addressed envelope. TIGER OAK MEDIA PRESIDENT & CEO R. Craig Bednar CHIEF FINANCIAL OFFICER Barb Steinhauser VICE PRESIDENT OF DEVELOPMENT Susan Isay DIRECTOR OF MARKETING & Jim Younger BUSINESS DEVELOPMENT 900 South Third St., Minneapolis, MN 55415 Phone: 612.548.3180 Fax: 612.548.3181 Published quarterly Northeast Meetings + Events, Summer 2019 © 2019 Tiger Oak Media. All rights reserved. Printed in the U.S.A. SUMMER 2019 ne.meetingsmags.com BillcorrespondentNPRMartin,Rachelformernationalsecurityandcur-renthostofNPR’sMorningEditionSundayClinton favoriteWho’s“yourkeynotespeaker?” Queer Eye’s Karamo Brown at PCMA LeadersEmerging2019 1-800-33GRAND grandhotel.com Our Complete Meeting Package afarrell@grandhotel.comrooms,dinneraaccommodations,includesfullbreakfastanddaily,meetingAVequipment,Wi-Fi,coffeebreaksandadedicatedconventionmanager.Forratesandotheravailability,contact:DirectorofSales,AnnieFarrell517-349-4600 M ake Your M eeting grand
NEW VENUE SPOTLIGHT
Meeting Notes
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HIGH RISE: Greenery is always a welcome addition to any event space, but living walls are having a moment. Transform raw or blank spaces with floor-toceiling vertical gardens for a lush urban jungle aesthetic.
GLOW UP: From cheeky custom messaging and unexpected ofcreatetakescolorfulphotoopportunitiesbrandingtoglowingbackdropsanduplighting,neoncenterstagetotheperfectpopcolor.
PRODUCTS, PLACES & INSPIRATION
ANTIDOTE:UNEXPECTEDWell-known for its medicinal qualities, the elderberry is your next new superfruit. With plenty of vitamin C, antioxidants and antiinflammatory qualities, this berry adds a healthy boost to meeting break smoothies, colorful salads and creative cocktails.
PHOTOBOMB: For instant intrigue, smoke bombs are on the rise. Opt for a simple white haze to create an backdrop.forofeffordramaticunexpectedmomenttailorthesmokeyectwithburstscolorfulplumesaplayfulphoto
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Size: The dimensions of the event venue are critical in determining the saturation of your scent experience. Many people are sensitive to scent, so you don’t want to overwhelm them with intense smells. One way I make sure this doesn’t happen is by using high-end industrial diffusers that provide subtle scent whether a space is large or small.
12 NEM+E | SUMMER 2019 PRODUCTS, PLACES & INSPIRATION DISTILLINGPHILADELPHIA(OPPOSITE)PHOTO:
Don’t Forget: The thoughtful use of scent is a valuable tool in elevating your attendees’ experience. Get Connected THESENTOLOGIST.COM trgoodyear@gmail.com | 202.812.1218
The strategic use of scents can enhance the attendee experience at events. BY TIFFANY ROSE GOODYEAR
Time: You don’t want to exhaust people with a nonstop scent experience. Unless I’m changing the scent throughout the course of an event from one fra grance to another, I limit the part of the event that is scented. I might, for example, scent only registration, the cocktail hour, dessert course or the entertain ment portion of the event.
As event professionals, we’re constantly think ing about how to best stimulate our guests’ senses in order to create the most memorable and greatest impact and to achieve the event goals, whether it’s a corporate event, fundraiser or social gathering. However, many of us focus on only three senses: taste, sight and sound. Rarely do planners pay attention to smell. We’re missing an opportunity. It’s my belief that cultivating a scent strategy can greatly enhance the experience of an event and the impression it leaves. That’s because scent is critical to the way human beings interpret their surroundings, create meaning and form memories. The sense of smell, after all, is the only sensory receptor that’s fully developed at the time of What’sbirth.more, it’s important to think about scent ing your selected venue because the reality is it’s already scented. The space may have a distinct aroma of its own, especially if it’s an older property. Or, you’re bringing in scents through flowers and food; while these might create a positive scent experience, it won’t be a strategic one. As someone who has scented a wide variety of events and experiences across the U.S., I’ve come to think about four main components when I approach each project: theme, other smells present, the size of the space and the duration of the event. Theme: Similar to how you would develop a menu, create mood using lighting and choose music for a particular event, you’ll want to make sure that your scent is seamless within the overall story you’re telling your guests. If there isn’t a specific theme, you can always defer to the season or to your surround ings. For example, warm scents with nutmeg and cinnamon do well in the fall and winter months, while thyme, green tea and lemongrass are great to incorporate into fragrances for spring and sum mertime. If your event is in a rustic environment like a cabin or ranch, blends with rich base notes like tobacco, leather and bergamot are wonderful. Other Smells: You’ll want the fragrance palette you’re creating to be compatible with the aromas that attendees will experience during the event. This is especially important when you have live-action food stations. I like to think of this in much the same way as pairing beverages with a meal. They don’t have to share the same flavor profile, but they do need to complement one another. For an event that featured coffee and desserts, I chose a mint fragrance. The fresh herbal notes paired beautifully with the sweets and the aroma of coffee.
TIFFANY GOODYEARROSE IS A LEADING EXPERT IN SENSORY TASTEBYBRANDEDMARKETING,EXPERIENCECREATINGEXPERIENCESEMPHASIZINGTOUCH,ANDSMELL.
EXPERT ADVICE » SCENTS MAKE SENSE
NE.MEETINGSMAGS.COM 13 COURTESY DISTILLINGPHILADELPHIAOF philadelphiadistilling.com This creation is one of the distillery’s most requested drinks and perfectly refresh ing in the summertime. INGREDIENTS: 1.5 oz. Bluecoat American Dry Gin — .25 oz. Dolin Dry .5Vermouthoz.fresh lemon juice — .75 oz. Penn’s Woods Syrup* *Combine 40g fresh dill, 20g fresh basil and 10g dried coriander into one quart of simple syrup. Blend mixture, strain, and store in an airtight contain er and refrigerate. DIRECTIONS: Measure ingredients into a shaker. Add ice and shake vigorously for 10 seconds. Pour the mixture into a chilled rocks glass over fresh ice. Add a splash of soda and garnish with a sprig of dill. SIGNATURE DRINK» Penn’ s Woods
AS MANAGING PARTNER OF THE CHARLES GROUP, INC. SUSAN DUNKELMAN CREATIVELY CONCEPTUALIZES MEETINGS AND EVENTS AND PLANS AND EXECUTES THEM TO PERFECTION; DELIVERING MEMORABLE EVENTS BOTH WITHIN THE US AND GLOBALLY. PRIOR TO FORMING THE CHARLES GROUP, INC. IN 1987, SUSAN SERVED AS DIRECTOR OF CONFERENCES FOR THE RISK AND INSURANCE MANAGEMENT SOCIETY (RIMS).
T he first step is to put together a clear understanding of what you are trying to accomplish, what your event logis tics entail (specific location, set-up and break-down times, etc.), your budget and any other important stipulations. This will ensure that when you obtain proposals, there will not be any miscommunication with the deliver ables. It will also allow you to get competitive bids that all cover the same scope of work. One of the best resources for locating a reputable florist is to contact the concierges at high-end hotels in the area. Find out not only who they recommend, but also what florist the hotel itself uses for their internal décor. Once you have those names, you can visit their Instagram and other social media channels to view their work. Don’t be misled if after clicking on their websites you first see floral delivery information and not examples of their design work. Many florists have part nered with larger floral services for acrossthe-country delivery, so the first link may just provide delivery information. You may need to look further for the link to the actual website where you can see their work. You can also complete an online search to see which florists are mentioned as “top” florists in the area. That can be somewhat tricky as lists of florists are often grouped by the reviews they receive and the type of work they do, which can sometimes be misleading as they may not appear to align with your needs (e.g. personal florals versus corporate events). Another great source of information is The Knot, which lists florists by region and usually highlights any rating/rankings or awards they have received. When you have your final list in place, it’s time to actually reach out to the floral design ers that you have identified as prospective good fits. Provide them with your needs as you have determined in step one above: your vision, event logistics, budget and other key details. Discuss any hidden costs; determine if you will keep the vessels/flowers after the event and any other unique features of your job. Always ask for at least three references and when checking them, ask specific questions regarding delivery and pick-up information as that can sometimes be an issue no matter how lovely the actual floral arrangements are.
Tips on locating a creative event florist in any city. By Susan Dunkelman
FAB FLORALS
TIPS FROM A PRO»
14 NEM+E | SUMMER 2019 PRODUCTS, PLACES & INSPIRATION
Once you have selected your floral designer, the creative process can begin. The more input you can provide about your event, your vision and your client, the more productive and faster the process will go. Be sure to ask for photos of any proposed floral so there are no surprises the actual day of your event. It’s also crucial to discuss the size of the arrangements with rela tion to the space they will occupy. It’s helpful to provide photos of the event space, furniture being used, and details of any other factors (including color scheme) that could influence the type of floral that will be used.
Once your event is complete and you are satisfied with the results, an online review is a nice thing to do and will help others looking for a reputable and creative florist in the future.
SMARTARTKARTRITE;(OPPOSITE)ISTOCK.COM/@MILKOS;PHOTOS:
FINDING THE RIGHT FLORIST can be a challenge no matter what city you are in and what type of event you are holding. The key to locating a creative yet reliable floral designer can be accomplished with relative ease if you set up a methodical approach that covers all of the standards you are seeking.
A separate conference center entrance welcomes groups, allowing for inspired, seamless meetings just outside the splash zone. Flexible function spaces comfortably host intimate board meet ings up to a 600-person reception. The Kartrite also features 324 modern all-suite guest rooms, an 80,000-squarefoot indoor water park, seven distinct restaurants and bars, a rejuvenating spa and fitness center, and an indoor enter tainment center.
Get Connected THE KARTRITE RESORT & INDOOR WATERPARK
THE KARTRITE New resort opens in the Catskill Mountains. By Keith Loria
Get Connected ART SMART | artsmart.com
A New York tour company combines the art and corporate worlds. By Taylor Hafner sion to a gorgeous natural landscape in the Catskill Mountains,” says Dan Paradiso, director of sales and mar keting. “Meetings combine playful with professional to make corporate functions unique, with an emphasis on flexible communal spaces and experiential visits.”
NEW RESORT SPOTLIGHT»
If you’re wondering what art collections and corporate meetings have to do with each other, ART SMART will show you. A tour company with art as its driving force for change, ART SMART offers private art experiences for corporate meetings and events groups. Tours are led by experts in the art world. Based in New York City, the company has myriad museums of contrast ing art genres at its fingertips, with cus tomization being a main benefit for plan ners and meeting professionals. “I founded
The Kartrite Resort & Indoor Waterpark recently opened Catskill Mountains resort in Monticello, New York, and boasts more than 11,000 square feet of function space, unique team-building that channels your inner child (think surf challenges, waterslide races, mini bowl ing tournaments), and multibedroom suites to bring the whole family for postmeeting fun. “The think tank resort brings a bit of that big-city etiquette and pas TOUR» Art for the Smart Planner
thekartrite.com | 844.527.8748 ART SMART in 2001 while working at The Metropolitan Museum of Art and realized that tours can be radically different when one focuses on the specific audience and their unique interests,” says Judith Walsh, CEO and founder of ART SMART. Aside from corporate tours, ART SMART also coordinates events centered on team-building or networking. “People are surprised by the level to which we can customize,” says Walsh. “All of our experts are art historians, so the customization pro cess is multistep. We ask the client about the purpose of the event and think about what unites all the people who are coming on it. For example, we customize tours to networking groups so there’s lots of con versation and interaction between people.” Another feature available to groups is the selection of custom art and meeting ven ues by ART SMART’s experts. Tours accommodate up to 20 members but may include as many as 60 members depending on the type of group. Corporate tours are offered in New York City as well as Boston, Chicago and Washington, D.C. When asked what groups take away from ART SMART’s tours, Walsh cites inspira tion as a key take-away. “I think that a lot of [groups] take away inspiration across the board, no matter what their focus is. Surprise and inspiration are key in what we design.”
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Get Connected THE ASHFORD | theashfordjc.com |
The Parlor features an in-house oyster bar, while the rest of the cuisine is classic American with a Latin twist that reflects the demographics of the area and the heritage of head chef Giancarlo Borletti. Guest favorites include a firecracker shrimp appetizer and, of course, The Ashford’s impressive list of cocktails, which are available for events. 201.356.9956
16 NEM+E | SUMMER 2019 PRODUCTS, PLACES & INSPIRATION
THE ASHFORD A New Jersey restaurant boasts versatile high-end settings. By Taylor Hafner Hudson County has welcomed an upscale new venue. The Ashford, a multilevel restaurant and lounge, is set to become a premier event venue. Conveniently located near Jersey City’s corporate hub along the Hudson River, The Ashford boasts several indoor and outdoor distinct meetings and event spaces, along with Jersey City’s largest rooftop. The Parlor, a speakeasy-inspired cocktail bar located on the restaurant’s third floor, can accommodate 100 people and connects to the rooftop. The Ashford’s rooftop also connects to Six26 Rooftop, an LGBTQ space that can accommodate 150 people. The Six26 also has a lounge, which can accom modate 100 people or 250 with a full buyout. The Study accommodates up to 25 people seated or standing room for up to 65 and provides private access to the rooftop. Unique offerings include an artisanal cocktail program, the option to customize menus and state-of-the-art A/V equipment in each space.
NEW VENUE SPOTLIGHT»
VSCOPHOTOS:
NE.MEETINGSMAGS.COM 17 No matter how many times you’ve visited State College, home to Penn State University, we always have a surprise for you. See our shows. Explore our museums. Sample the local flavors. The ideal place to get started is at MeetinStateCollege.com You can also call us at 814-231-1401. Let’s Meet in State College! • 190,000 Square Feet of Meeting Space • 3600 Guest Rooms • Affordable Meeting Space • Diverse Dining & Entertainment Opportunities • Convenient Access to I-80, I-99 and 322 • Trade Show Space at the Bryce Jordan Center for 375 Exhibitors • RFP ComplimentaryDistribution,Site Visits
EVENT PROFILE GOALS
THE SWEET SPOT Dessert Goals creates a complete experience that attendees today are expecting from events. BY MORGAN HALASKA IT WAS, APPROPRIATELY, over shaved ice that Miraya Berke and Liang Shi came up with the idea for a dessert festival. Berke, who has a background in events, and Shi, a designer, teamed up and founded Dessert Goals. Af ter selling 1,000 tickets within minutes of opening registration for their first event in fall 2016, Berke and Shi knew they were onto something big with their dessert-centric event. Eight events later (two of which took place in Los Angeles), Dessert Goals NYC is now a 3,000-6,000-person, multiday festival.
18 NEM+E | SUMMER 2019 JANKONGPRATYAPHOTOS:
Clockwise from top left: The Instagram Garden provides a photo-worthy backdrop; Dessert Goals founder Miraya Berke (right); Party Animal was the March 2019 Dessert Goals theme; Chameleon Cold-Brew provided compli mentary coffee at the March 2019 event.
DESSERT
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Beyond carefully selecting vendors for each event, Dessert Goals’ mission is to cre ate a full experience that makes it “the best day ever” for attendees. The Instagram Garden is expertly designed with backdrops and encourages guests to snap pictures of their desserts and share with their social media following. The salt bar is stocked with snacks to cleanse palates between treats and, if it wasn’t already sweet enough, there’s also a free candy bar. “The experience is designed to make you feel like a kid at any age,” says Berke. Each iteration of Dessert Goals features a new venue and theme to make it feel new; return vendors are also limited. “Once we have a theme, we think through the graphic branding for the event, the photography backdrops, how vendors can make exclusive desserts and what the décor will be. We’ll also add songs to the playlist that go with the theme,” says Berke, who is now leading the charge while Shi pursues other endeavors. Vendors are known to pull out all the stops at Dessert Goals. “Rebecca’s Cake Pops is an attendee favorite,” says Berke. “She makes stunning cake pops that are works of art. At Dessert Goals she launched her ‘boucakepop,’ an ice cream cone filled with cake pops, and for each event she has new characters and creations. Attendees can’t getSponsorsenough!” also play a role in engaging guests. Duncan Hines made a station at the March 2018 event where attendees were guided through making their own mug cake. Red Vines and Sour Punch sponsored the candy bar at the March 2019 event and built a candy curtain backdrop that guests walked through to get inside. Petmate, another sponsor at the most recent event, designed a Central Bark dog and human café (a play on “Friends” Central Perk). The new generation of festivalgoers, indeed, is being indulged at Dessert Goals.
Get Connected DESSERT GOALS dessertgoals.com | hello@dessertgoals.com Sugar Suppliers Need a tip for a fun dessert at your meeting or event? The following NYC vendors, which have been featured at a Dessert Goals event, also offer catering. 2 DOUGH BOYZ | 2doughboyz.com PETEE’S PIE | peteespie.com POPT BY LILY | instagram.com/popt_by_lily UNDERWEST DONUTS underwestdonuts.com/large-orders Attendees pose with their soft serve ice cream cones from Matcha n’ More.
The Assemblage serves up plant-based elixirs as a craft cocktail experience.
20 NEM+E | SUMMER 2019 SHNAYDERINNAPHOTO: TREND REPORT BEVERAGE TRENDS
Health-Conscious Concoctions With macro trends like sustainability, alter native menu options and plant-based dining on the rise, it’s no surprise these factors are changing the way we imbibe. Health-focused diners are also embracing the benefits of a topnotch, complex cocktail without the hangover.
Nonalcoholic drinks are having a moment and The Assemblage, a wellness-focused coworking space and boutique hotel with loca tions in New York City’s NoMad and FiDi neighborhoods, is serving up creative combi nations for the sober-curious. “All of our cuisine is developed with Ayurveda in mind … all components are full of nutrients to support wellness in mind and body, productivity and well-being. The same goes for our nonalcoholic plant-based elixirs. They’re intentionally crafted with powerful elements to enhance your desired state of being,” says Rebecca Antsis, food and bever ageFrommanager.mood elevation to digestive health, The Assemblage’s colorful array of elixirs are specially prepared to tap the healing powers of botanicals, then artfully displayed in a cocktail format, complete with vibrant garnishes, giv ing guests a high-end craft cocktail bar experi ence that packs a healthful punch. Pro tip: “Custom elixir recipes and menus IN GOOD SPIRITS Craft memorable moments with unique beverages.
BY MEGAN GOSCH
As the bar for impressing guests is raised higher and higher, the quest to incorporate the next quirky ingredient or wow-worthy presentation can seem endless. Luckily, these four beverage buffs share their industry insights on the latest trends in libations and recommendations to keep planners ahead of the curve. From plant-forward potions to hand-crafted tonics, read on for fresh inspiration to excite your guests and their taste buds.
NE.MEETINGSMAGS.COM 21 Meet your needs. Exceed their expectations. With state-of-the-art meeting spaces and hotels, Westchester County, in the scenic Hudson Valley, effortlessly balances business and pleasure. With close proximity to New York City, accessible by car, rail and our own airport (HPN), Westchester’s historic estates, vibrant art scene, and world-class dining and entertainment offer what meeting planners need and what participants will remember. ® NYSDED Let Westchester County Tourism assist in your planning. Submit an RFP at VisitWestchesterNY.com/meetings or call us at 1-800-833-9282 to learn more about our free lead referral services or to schedule a site visit.
For the experts at Beer Maestro, a Connecticutbased collective of cicerones, it’s clear that the buzz around craft beer is here to stay. The company, which staffs cicerones (certi fied hospitality professionals experienced in selecting and serving beer, also known as “beer sommeliers”) for beer education, tasting events and social celebrations, caters to a wide range of guests. In addition to guests who are increasingly better informed on beer and the brewing process, the Beer Maestro team has found that the craft beer boom has helped attract potential new beer fans. “You used to have to go to Belgium to get good beer, but great microbreweries have popped up in just about every city across the country. These breweries are taking risks, try ing new things, and with that variety there’s a beer out there for just about everyone,” says Marketing and Events Coordinator Sarah McWilliams. “Guests love discovering new beers based on our suggestions, and we’ve worked with plenty of people who swear they don’t like beer, only to find a beer they love through our services.”
Tispy helps guests discover new wines based on individual palates.
“People are way more open and willing to trying wines from regions that they’re not familiar with or grapes they haven’t heard of like grüner, groppello and picpoul,” says Neville. “They’re more willing to ask questions these days, and they don’t defer anymore as if the sommeliers are some unattainable experts. They’re curious, they want to know more and
New Crowd Favorites
As beer gains a new following, McWilliams notes craft brews have also been embraced in the fine dining and hospitality industries. “Restaurants are now employing cicerones as they would sommeliers, recommending the perfect beer to pair with your steak rather than wine.”
With the comfort and ease Tipsy staff bring to interactive private events, Neville finds guests have become much more curious and open-minded when it comes to wine.
INNA(OPPOSITE)CRANDLEMIRE;KATIEPHOTOS: CATERINGCOCKTAILSTREET13THSHNAYDER;
TREND REPORT BEVERAGE TRENDS
Pro tip: While an on-site cicerone helping guests find their new favorite brew or full beer pairings to accompany coursed meals will make for a memorable event, McWilliams recommends exploring new infused beers with hints of herbal flavors like lavender or sage to surprise and delight seasoned beer drinkers and intrigue those new to beer. Curious Wines At Tipsy, a Brooklyn-based wine and spirits shop, owner Amanda Neville has brought the hospitality mindset to wine-focused events. “We have a small, tight-knit team of expert sommeliers, and the majority of our staff come from a background with wine in a hospitality or dining setting. They’re used to talking to people in the context of food and helping them to feel comfortable through that experience.”
22 NEM+E | SUMMER 2019 are always an option for clients, but elixir flights can be a great fit for corporate gather ings,” says Antsis. “Flights create an inter active experience that exposes attendees to something fresh and unknown and sparks conversation in a low-key environment for clear-headed connections and collaborations.”
The Tipsy team has also found that every body and every palate is different, so it’s best not to tell guests what they should be tasting, but to make recommendations based on what guests are tasting. “We want to make it okay for guests to have their own opinion and help them create that confidence.”
13TH STREET COCKTAIL CATERING 13thstreetcocktails@gmail.com13thstreetcocktails.com
Pro tip: “It’s nice to keep things simple, both in the execution and the menu. I always like having a familiar favorite at events that guests can feel comfortable ordering but with a twist, rather than a recipe spotlighting the more odd or obscure ingredients.”
NE.MEETINGSMAGS.COM 23 they’re excited to try new things—especially when it comes to natural, sustainable or bio dynamic wines. Just like farm-to-table dining, guests want to know more about where and how the wine was made, what chemicals are being added or how the ground was tilled.”
Left: The Assemblage offers wellness-focused co-working space and boutique hotel accommodations. Right: 13th Street Cocktail Catering’s rentable bars make for mobile craft cocktails.
THE ASSEMBLAGE assemble@theassemblage.comtheassemblage.com
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Pro-tip: With that in mind, Neville rec ommends having a sommelier on hand to help rally a crowd, increase engagement and create an intimate experience. Planners should con sider exploring a natural theme at their next event, “including daring picks like sparkling orange wine or, our latest obsession, a mead.” Keep It Simple After years of bartending in New York City cocktail bars, Aaron Gordon moved to Philadelphia to craft a project of his own. Now with five unconventional mobile bars (including rehabbed horse trailers, vintage campers and a moped) and a full warehouse equipped with a kitchen space and tasting room, Gordon’s 13th Street Cocktail Catering brings a high-quality craft cocktail experience wherever the party may be. 13th Street not only offers catering services, but the company also rents its bars for private events, builds custom bar experiences (includ ing a living moss wall that pours cocktails) in its wood and metal shop, and will soon whole sale its own popular cocktail mixes—a trend Gordon says is gaining momentum. “In a lot of cases, your event staff won’t include trained bartenders, so these mixes remove that potential margin of error. There’s relatively little prep and guests can enjoy a consistent cocktail,” says Gordon. “The beauty is that clients can visit the tasting room, create a menu with us, and their drinks will taste the same at the event. They allow you to shake and13thgo.”Street also crafts a custom tonic water with a cult following of its own. The herbal, low-sugar tonic water makes for a light and refreshing gin and tonic, and also fits into a larger trend Gordon’s seeing in craft cock tails—more simple, familiar cocktails made with high-quality ingredients.
BEER MAESTRO beermaestrousa@gmail.comfacebook.com/beermaestrousa TIPSY shoptipsy.com | events@shoptipsy.com
BY KEITH LORIA THE POCONO MOUNTAINS HAS LONG BEEN KNOWN for its charming location and offers something for every season—skiing and tubing in winter, foliage in fall, hiking and biking in spring, and whitewater rafting and zip lining in summer. 150 lakes and quaint, historic towns with end less antiquing opportunities.
DESTINATION THE POCONO
The four-county region is famous for its tourism thanks to its natural scenic beauty,
THE POCONOS
24 NEM+E | SUMMER 2019
POTEMKIN;ISTOCK.COM/@ALEXPHOTOS: KOSTERMANMATTPHOTOS:(OPPOSITE)
The picturesque destination is a dream locale for a meeting or event.
RETREATMOUNTAINSTO
David Jackson, vice president of sales for the Pocono Mountains Visitors Bureau, says tourism is the bread and butter of the Poconos, with more than 50 percent of all income being hospitality related. “That puts us in a position that we have to deliver a top hospitality product because there’s no agriculture to fall back on, so you’re constantly getting the best out of people and our resorts,” he says. “This is a completely dif ferent scene for your team. They can connect with each other in the fresh air and make a connection with nature but still have modern conveniences and excellent cuisine.” Glen Onoko Falls in LehighStateGorgePark
Just 80 miles from Manhattan, 90 miles from Philadelphia and bordering New Jersey, the Pocono Mountains are within a 200-mile radi us of 20 percent of the U.S. population and the perfect place for businesses to hold a corporate meeting or people to come for an event.
The resort is constantly reinventing itself and expanding to meet and exceed the expectations of its guests. It recently added its own on-site IT team to help meeting guests, and has on staff experienced chefs, a knowledgeable sales team and an accommodating banquet
“Aside from having epic views and a large Kalahari Resorts & Convention is ideal for groups to socialize or meet in one of its ballrooms (right).
NE.MEETINGSMAGS.COM 25 Water Park Fun Kalahari Resorts & Conventions offers 65,000 square feet of flexible space including 25,000- and 9,000-square-foot ballrooms, 18 meeting rooms and multiple hospitality suites. “Meetings and events at Kalahari Resorts & Conventions report an average 20 percent increase in meeting attendance,” says Tifani Jones, corporate director of sales for Kalahari Resorts & Conventions. “We think this is because when you choose Kalahari, your meeting or event becomes a destination vacation for the whole family, with the best in entertainment and dining all under one roof.”
In addition to the convention facilities, the resort is also home to America’s largest indoor water park, Gorilla Grove Treetop Adventures; The Arena, a virtual reality attraction; a worldclass spa; halotherapy and hydrotherapy; and premium restaurant experiences. “In late 2019, we’re opening an expansion that more than doubles the size of our convention center for a total of 205,000 square feet,” says Jones. “We’re also opening 18 list of fun activities to choose from, our property is flexible in working with the needs and desires of any group,” says Michelle Wescott, director of sales. “We’re open to creating custom menus, theming events, creating teambuilding experiences that incorporate our indoor and outdoor activities and more. We also offer state-of-the-art audio-visual equipment and an on-site audio-visual team ready to assist with any meeting needs.”
“Thestaff.Pocono Mountains and Camelback Lodge offer trips that are scenic, successful and memorable. Not only are there several on-site activities and attractions, but a short distance away groups can access breweries, wineries, outlet shopping, state parks, golf, paintball, whitewater rafting and so much more,” Wescott says. “The Pocono Mountains area is versatile in the way that it can cater to visits for relaxation or to adventurous, outdoor thrill-seekers.”
Plenty of Thrills Camelback Resort opened in 1963 with 14 trails and three lifts and has grown today into 38 trails and 16 lifts along with America’s largest snow tubing park. It also offers the Aquatopia Indoor Waterpark and Camelback Mountain Adventures, Pennsylvania’s largest outdoor water park. The resort boasts 20,000 square feet of flexible meeting space that includes a Grand Ballroom that can be broken into four meeting rooms, a pre-function area perfect for registrations or cocktail parties, four breakout rooms and a private boardroom.
Winner, Winner As Pennsylvania’s first AAA Four Diamondrated casino, Mount Airy Casino Resort features the ultimate resort and gaming experience with more than 1,800 slot machines and 80 table games set against the backdrop of Pennsylvania’s picturesque Pocono Mountains. new meeting rooms and will have a total of 33 and adding a 38,000-square-foot in our main Meetingballroom.”guests are also provided with a dedicated conference services manager, a fullservice business center, state-of-the-art lighting and A/V controls, high-definition projectors and monitors and complimentary Wi-Fi.
Pocono Manor Resort & Spa (here and below) has been wel coming guests since 1902.
26 NEM+E | SUMMER 2019 DESTINATION THE POCONO MOUNTAINS BY THE NUMBERS 340,000 IN POPULATION, WHICH IS INCREASING ANNUALLY 70,000 ACRES OF WILDERNESS 2,500 SQUARE MILES 2,133 FEET THE LARGEST SUMMIT IN THE POCONOS LOCATED IN CAMELBACK MOUNTAIN 1946 THE YEAR OF THE FIRST SKI AREA IN THE POCONOS In the spring of 2019, the resort added 16,000 square feet to its existing ballroom and events center, allowing it to accommodate groups of up to 750 patrons for dinner and 1,200 attendees for corporate events. “This project marks yet another bold and aggressive step to continuously elevate Mount Airy Casino Resort as the Northeast’s premier destination for the best in corporate events and weddings, gaming, entertainment, luxury hotel accommodations, dining and leisure,” says Vincent Jordan, vice president of market ing and gaming operations at Mount Airy Casino Resort. “Our new event space is the ideal venue for groups of every size.” The resort’s 288 upscale guest rooms and suites serve every need while guests can dis cover a variety of signature restaurant options, including Guy Fieri’s Mt. Pocono Kitchen; Bistecca by Il Mulino; Lucky 8 Noodle and Sushi Bar; Pizzeria Montagna; and The Signature Buffet, including custom offerings at the Chef’s Table. “Mount Airy Casino and Resort offers great food, top-notch A/V equipment and more than 20,000 square feet of brand new, flex ible meeting space,” Jordan says. “Mix in the countless property amenities including the golf course, dining options, Get Wet pool, DIFRANCESCO;JOHNPHOTOS: WADSWORTHJOHNSPA;&RESORTMANORPOCONO
NE.MEETINGSMAGS.COM 27 Get Connected CAMELBACK camelbackresort.comRESORT| 855.515.1283 KALAHARI RESORTS & CONVENTIONS kalaharimeetings.com | 877.525.2427 MOUNT AIRY CASINO RESORT mountairycasino.com | 877.682.4791 POCONO MANOR RESORT & SPA poconomanor.com | 800.233.8150 POCONO MOUNTAINS VISITORS BUREAU poconomountains.com | 570.421.5791 spa and casino, there are plenty of options on property to keep guests relaxed and engaged throughout their stay.”
Pocono Manor Resort & Spa features 30,799 square feet of flexible meeting space to accommodate groups of 10 to 400. “We are located in a very sweet spot, right off of the highway, and you quickly feel like you’ve fallen into another place and get that ‘away’ feel,” says Ali Schratt , director of sales and marketing for the resort. “The property opened in 1902, and a lot of our meeting space has stone walls so the space is sort of unique.” Schratt notes all meeting rooms offer complimentary high-speed internet access and teleconference capabilities. “The resort’s staff attends to every detail and guests will enjoy our complete culture,” Schratt says. “A visit to the Poconos is an experience no one will forget.” Aquatopia is Camelback Resort’s indoor water park.
SUCCESSFUL MEETINGSWHEREAND EVENTS ARE ALWAYS IN-SEASON From corporate retreats to big time concerts to antique car shows, and everything in between, its no wonder year after year meeting and event planners choose the Wildwoods Convention Center! • 75K square foot exhibit arena, a 12K square foot Ballroom and 10-Meeting Rooms • 380 – 10’ x 10’ exhibit booth space or seating for up to 7,500 • Modern amenities / State-of-the-art communication systems • Full in-house Catering/Concession services • Adjacent to the world-famous Wildwoods Boardwalk and 5 miles of FREE white sand beaches • On-site parking for over 700 vehicles • 30K square feet of pre-function space • Free Wi-Fi for attendees To schedule your next meeting or event, call us at 800-992-9732 or visit us at WildwoodsCC.com e Industry’s Most Powerful Resource Tool 150,000 Resource Listings One-Click RFP Expert Advice Weekly Local and National News City/Destination Profiles meetingsmags.com meetingsmags.com
By Morgan Halaska
28 NEM+E | SUMMER 2019
NEWSFOOD Experts dish on the latest food and beverage trends.
NE.MEETINGSMAGS.COM 29 Mini tacos from Naturally Delicious OSGOODKATIEPHOTO:
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THE PLANNING Supper Club takes place at a new Philadelphia venue for every dinner, with different vendors to match. “Once we have the space, the theme is chosen, gener ally by chef Rasa or in collaboration with the team. The venue may lead us to the French countryside or northern Italy, or a medieval feast, or artist’s theme. The menu is sometimes driven by straightforward influences such as a region or flavor pro file, and sometimes by shapes or colors that we want to experiment with,” says Derengowski.Birchtreeworks with furniture, photog raphy, live music, floral and décor vendors to help create their vision. “Often a specific vendor will come to mind once we’ve cho sen a theme. Other times, we have a list of people we want to work with and fit a theme around their strengths.” “We’re always looking for new and dif ferent elements to include in Supper Club, and we had come across a rental company that created [Lazy Susans] as an answer to service issues they were seeing in the field. I was so impressed with the creativity of it, and that I hadn’t seen it before at events, so I had to try it. They were as fun to use as they look,” says Derengowski.
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THE TRENDS “It’s been really fun introducing our guests to some of our favorite trends in food, such as bringing attention to local foraged ingredients like nettles and ramps. We also bring in the interactive, dynamic ser vice styles we’re seeing—combining small plates and family-style service or com posed plates that guests can make their own with some fun salts, sauces, herbs,” says Stirbys Benefico. “Supper Club keeps us infused with cre ativity, always looking for the next ideas or trends to try out. Stretching ourselves in this way gives us the expertise that we can bring to all of our events. … It’s also an emotional outlet that reminds us that bringing people to the table for food and conversation is the crux of what we do,” says Derengowski.
Get Connected BIRCHTREE CATERING | birchtreecatering.com | 215.744.9489
Supper Club
THE FOOD “We’ve typically styled our service around small plates and family-style platters, as the multicourse aspect of these dinners is very important to the overall vibe,” says Stirbys Benefico, who gives background on the inspiration and ingredients for each dish as it’s presented. Food and drinks are often paired togeth er. At Yards Brewing Company, Birchtree paired beer flights with a “flight” of salad, poke and pâté. Courses were made to complement cocktails’ flavor profiles. At Philadelphia Distilling, Birchtree comple mented the cocktails with courses that played on the same flavor profiles; a chilled spring pea soup with herb poached rock shrimp, candied lemon rind and wasabi dust was created to go with the Lemon Hill cocktail, which features snap pea ver mouth, sage and lemon.
PRODUCTIONSBGPHOTOGRAPHY;GERRITYASHLEYPHOTOGRAPHY;WRENEMILYPHOTOS: BIRCHTREE CATERING EXPERIMENTS WITH NEW IDEAS AT ITS POP-UP DINNERS.
llegra Derengowski and Rasa Stirbys Benefico started Birchtree Catering in 2008. With little background in catering, the pair, who met working as servers, hosted tastings for friends and family to practice and garner feedback on the food and service. Years later in August 2014, the nowestablished company started Supper Club, a series of seasonal pop-up dinners, with the idea to cook once again for a small group of friends and foodies. Though these days, it’s less to practice and more to experiment.
Are there any specific ingredients/foods that cli ents have started to request more of? “Vegetables. We’ve seen a lot more vegans attending our meetings and events. They are looking to us to be creative with our options and go beyond the typical grilled vegetable plate. To address these requests, our culinary team has cre ated whole grain taco stations and roasted carrot variations; these are extremely popular with meet ings and events.”
La Colombe: Todd Carmichael and JP Iberti founded La Colombe on a simple premise: America Deserves Better Coffee. The first location opened in Rittenhouse Square in 1994. Metropolitan Bakery makes its breads with all-natural starter and is a Philadelphia institution.
Bon Vivant: Each petit four looks like a work of art. The recipe uses eggs
loewshotels.com/philadelphia-hotel
Are there other F&B trends/shifts you’re seeing? “Plant-based diets are definitely a strong trend. As an operation, we’ve made some adjustments including using less plastic whether it be through paper straws or corn-based products as takeout containers.”
HEALTHY CHOICES
How have diet/allergy/lifestyle choice requests influenced the hotel’s overall offerings in terms of health and wellness? “We are constantly making changes to our menu whether it be for seasonality, trends or guest feed back. We have decided to cook with less flour due to many gluten allergies and have made our plantbased offerings much more robust.”
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Local Taste
32 NEM+E | SUMMER 2019 HOTELSLOEWSPHOTOS:
“Specifically, we have added more roasted and raw versions of salads with vegetables that are not the everyday standard choices. For example, some of our most popular dishes are our roasted cauliflower salad with romesco and our charred broccoli with cured lemon and grains. “We are also seeing our guests and clients asking where their food is coming from. Bank & Bourbon and Loews Philadelphia Hotel is proud to partner with and support the following farmers: Green Valley Dairy, Lioni Latticin, Bell & Evans. Our mission as a hotel and restaurant has always been about locality, and it is nice to see how much it is now noticed and appreciated by our guests.”
With 47,000-plus square feet of meeting space, executive chef Thomas Harkins of Loews Philadelphia Hotel and its on-site restaurant Bank & Bourbon feed many groups throughout the year.
How have you changed catering menus over the years as guests have shift ed to be more health conscious? “Within the past few years, we have seen a large shift for our guests seeking more healthy options and wanting to eat more vegetables, grains and other superfoods; because of this, we have added more of these options on our catering menus.
LOEWS PHILADELPHIA HOTEL
LOEWS PHILADELPHIA HOTEL
LOEWS REGENCY NEW YORK
FLAVOR BY LOEWS HOTELS PARTNERS WITH LOCAL VENDORS TO SERVE THE CITY’S BEST TO HOTEL GUESTS. Food and beverage are some of the best—and most enjoyable—ways to get to know a place, but traveling for business doesn’t always allow for exploration out side the hotel meeting room. Flavor by Loews Hotels partners with local restaurants, breweries and artisans to bring their goods to guests and attendees.
Brooklyn Gin: Made closely in the Hudson Valley, this handcrafted small-batch gin is good enough to drink on its own. Everything is made during a three-day process in one Christian Carl pot.
BonMah-Ze-DahrMetropolitanLaVivantColombeBakery
. Get Connected FLAVOR BY LOEWS HOTELS | loewshotels.com/flavor
Mah-Ze-Dahr: The name of this West Village bakery translates from Urdu to describe the essence, flavor and magic of food. The brown but ter blondies and brioche doughnuts have become social media sensa tions in their own right. The hotel also recently partnered with Sigmund’s Pretzels, Ess-aBagel and William Greenberg Desserts
Olivella Bread: NYC’s resident pizza king is Naples, Italy-born Salvatore Olivella, who made a name for himself consulting with top NYC pizza spots. You can try two exclusive pizzas here: Truffle and Diavolo, both made with a charcoal crust.
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from pasture-raised New York farms and buttercream flavored intensely with lavender buds, vanilla beans or lemon curd.
EXPERIMENTING “My personal favorite is the Amarillo slider with guac, roasted poblano pep per, blue corn tortilla chips, melted pep per jack cheese and jalapeño ketchup. We beta test or ‘beta taste’ everything first many times before adding it to the menu. I absolutely knew this was a great burger, but I also knew it was missing something. We tried a few things before landing on the jalapeño ketchup. I was skeptical to even try it as ketchup and Mexican Street Corn Spoon from What’s the Kitch?
MARKEN,
34 NEM+E | SUMMER 2019 (OPPOSITE)KITCH;THEWHAT’SPHOTOS: PHOTOGRAPHYBARTHOLOMEWS.PAUL
DAVE CO-OWNER AND EXECUTIVE CHEF OF WHAT’S THE KITCH?, PACKS A PUNCH IN Flavorful SMALL BITES “[What’s the Kitch’s] concept was actu ally born out of the small plate concept. Tasting menus were all the rage, and it really resonated with us as an experi ence that really was unmatched by any other dining experience. We tested our concept for over a year before launching and took even a further step—making the small plate into the small bite—which defined who we were and allowed us to stand out. I think what sets them apart from other apps is we are a tad daring in what we offer at what are called ‘highend“Theevents.’mac and cheese egg roll is one of our biggest hits—it’s so basic in theory but our preparation, seasoning and chic presentation help make it stand out. We make a mini Cuban sandwich, which we call Havana Heaven. Instead of sliced pork, we braise pork shoulder for 24 hours in a mix of 26 different seasonings. And then we add spicy British mustard. When people tell us it’s the best Cuban they have ever tasted, it’s a validation of how combining flavors that usually wouldn’t be found together truly can transform a bite.”
EVERY BITE Fresh &
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“We focus more on the innovative drink stations. Our adult hot choco late bar is very popular in the winter months. We have a DIY sangria bar where you essentially make your own sangria exactly how you want it. We also like to use fire and ice in our pre sentations. People really enjoy getting a cocktail that looks like it just came out of a secret lab as it bubbles out ‘smoke’ because we put a dry ice pel let in the bottom of the glass. When we serve Baileys under a marshmal low that’s currently on fire—it adds a lot of theatrics to something that is typically basic in its own form. We like to add a sense of entertainment and fun to everything we do.”
“
ALL BOURBONABOUT
Bank & Bourbon at Loews Philadelphia Hotel features a barrel-aging program for house-aged liquors and cock tails under the guidance of experienced Bourbon Masters who can assist guests with pairing the right spirit with the right food. Bourbon’s caramel, vanilla and oak flavors pair well with many foods; chef Joe Thomas put careful con sideration into the menu for this reason. The restaurant carries Benjamin Franklin’s favorite milk punch cocktail (called Secret Knock), derived from Franklin’s own recipe he sent to a friend in Boston in the 1700s. Bank & Bourbon’s ver sion—made with milk, green tea, whiskey and lemon juice— is served in brown glass apoth ecary bottles. Get Connected BANK & BOURBON 215.231.7346bankandbourbon.com guacamole are two tastes I didn’t think belonged with one another. Yet they were an amazing partner to one another on this bite. Blending ingredi ents together that you wouldn’t think would work has been a key to our big gest“Wesuccesses.lovefinding new recipes more than any thing. When we have a rare day without an event—I and our other executive chef Jeff [Langelli] will have kitchen experiment days where we will try out 20 new ideas we’ve come up with over the last month or so. … It’s quite entertaining when you think your bril liant idea will be revolu tionary and it ends up tasting or looking horrific.”
ENTERTAINING DRINKS
Get Connected WHAT’S THE KITCH? | whatsthekitch.com | 917.471.2230 visual genius behind our company, thought she could change it a bit. So she made a small Grazing Table, and it was a hit. Then she made another one, and it got a bit bigger and fuller, and another and another to the point we have done now 24-foot Grazing Tables and a double-tier, 10-foot Grazing Table. Of course it’s delicious, but it’s also a conversation piece. “A sampling of what it includes: hand-sliced, imported cured meats such as serrano ham, sopressata, fel lino salami, etc. Many cheeses from aged sharp white cheddar (never yellow), goat cheese, manchego, and triple whipped creamy brie rounds topped with a raspberry reduction and fresh raspberries. Tricolor car rots, purple cauliflower, pan flashed asparagus, house-made hummus with everything seed and honey on top (it’s a hummus hater converter), lots of fruits including star fruit, dragon fruit, radish watermelons, figs, etc. Also has dried fruit, nuts, fresh baked breads, artisan crackers, chutneys, dips, sweet treats, yogurt pretzels, pink Himalayan-salted popcorn.”
THE EPIC GRAZING TABLE “When we first started, we were offer ing very standard but fancy looking cheese and charcuterie boards. They continued to grow in scope, and one day Natasha [Matallana], who is the Chef Stations “The standard buffet is old and tired—to us. No disrespect to the buffet as I recently did some major damage at one in Las Vegas! Also, Jeff and I grew up as best friends, and our favorite place to eat was the local Chinese buffet. So we get it— they have a very important place in the world, we just thought let’s do it different. We like fresh food. Even if it’s a taco—I want it made right there and then, not sitting in a chafer for hours. People really enjoy seeing a waffle come right off the griddle, or a dish of paella made how they want it pan tossed right in front of them.”
“We have a lot of strong relationships with partners, purveyors … we’re getting micro greens throughout the year, we’re getting carrots, yellow beets, red beets. Our partners are also seasonal, we’re trying to not buy food from Australia if we can avoid it. We’re getting oysters that are seasonal. We like to stay local with Long Island oysters, Montauk oysters are great in the fall. Our fish is likely Garden in the City Summer berry cobblerRoasted heirloom carrots
“Fall is my favorite season coming into August, September because we’ve got everything from heirloom tomatoes, corn, peppers, cucumbers, butternut squash … all the different kabocha, Hubbard squashes, mushrooms are really nice then, too. In the winter we’re dealing with a lot of typical things like rutabaga, celery root, Brussels sprouts, parsnips, more of the root veggies, cranberries. … In the spring we’re doing spring radishes, pea shoots, asparagus; in the summer we’re getting more into, all the berries are in. We’re just really following the seasons. We really focus on not emphasizing the asparagus and the pea shoots and all the spring vegetables until they’re really in season. [Farm-to table] is the undercurrent on every single menu that we do because we want to keep it as seasonal as possible.”
FLATOW;MAXOSGOOD;KATIEPHOTOS: SPA&CASINOHOTELBORGATA(OPPOSITE)
oren Michelle has been in business with her catering company, Naturally Delicious, for 21 years. She’s had a gar den from the get-go, but it wasn’t always accessible. “We had to do a little construc tion to get our clients to enjoy the garden, being that this is a brownstone in an urban space. The garden was underutilized when we started our company. We were passionate about bringing our clients into an environ ment where they can enjoy being outside and seeing where our food comes from.”
FOLLOWING THE SEASONS
PARTNERS & PURVEYORS
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The 2,5000-square-foot garden and Private Dining Room can accommodate 50 people cocktail-style and 18 seated at a farm table; it is complete with ambient lighting. “The way the garden is situated [guests] have a vista of the entire garden. It’s very open and in the background is the F train, so it’s really an essential New York City urban space.”
L
Get Connected BORGATA | theborgata.com
MINIMIZING WASTE “We’re limiting as much waste as pos sible. All of our paper goods that we use for disposables are recycled. It’s a big deal to be zero waste. It takes a lot work. My goal in the future is to collaborate with my restaurant neighbors and get one of those macerator/composters that basically churns up your food in 24 hours. My goal would be to have one central composter on my block.”
Naturally Delicious’ urban garden
EVERYTHING MINI “Like the mini margaritas, tacos and Arnold Palmers with mac ‘n’ cheese fritters or hush puppies or something like that. Or a mojito with mini Cubans. People just want to see it. It’s cute, it’s fun. We just did mini paellas in a little cast-iron pan … you can serve that with pitchers of sangria, or little sips of sangria.”
WHAT WAS YOUR MISSION/ INSPIRATION FOR THE MENU? “Our inspiration was to express our food as an art theme from the minute the guests arrived to the time they left through presentation and flavors.”
Get Connected NATURALLY DELICIOUS naturallydelicious.com | 718.237.3727
NE.MEETINGSMAGS.COM 37
ATLANTIC CITY hosted the Ameri can Culinary Federation’s Chef Connect in February; chef Tom Biglan created the menu for the Feb. 25 black-tie dinner at Borgata.
DESSERT “I think the cupcake is not on-trend any more. Waffles are a thing, gluten-free, dairy-free, and I think you’re going to see that with all sorts of desserts. We do a lot of gluten-free and vegan desserts [like glutenfree orange blossom truffles.]”
WERE THERE ANY COURSES/ELE MENTS THAT WERE PARTICULARLY POPULAR WITH THE GUESTS? “The feedback was very positive throughout the entire meal. I felt very comfortable with the variety and pre sentations our chefs put together.”
HOW DID THE MEAL SHOW OFF BORGATA’S F&B OFFERINGS? “The fact that we were cooking for chefs who really appreciate food as an art reinforced our position in the Northeast corridor as having unique culinary offerings and a team that can deliver fantastic cuisine at any level.”
WHAT ARE THE NEWEST TRENDS IN BANQUETS, CATERING AND SPECIAL EVENTS? “I feel the customers are looking for a more diverse assortment of food options. The food industry has become such a melting pot as it relates to cuisine and flavor combinations. It is the key selling point for many groups.”
Cooking for Chefs to be dayboat fish from our purveyors— that’s caught locally.”
WHAT DID YOU SERVE? The academy has a criterion that is pre sented to the host property. The first course always being foie gras to seafood, salad, center of the plate, cheese course, dessert and mignardises. There are six courses total, in which Borgata chose to serve the following: 1st Course Pressed Terrine of Hudson Valley Farm Foie Gras 2nd Course Rice Flaked European Sea Bass 3rd Course Late Winter Root Vegetable Salad 4th Course Prime Tenderloin of Beef and Braised Lamb Osso Bucco 5th Course Cheeses – Chaumes, Tolman, Esquirou Cheese; Fig Spread 6th Course Valrhona Extra Bitter Crème, Passion Chiboust
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2. ORCHESTRATED Serendipity Engineering and embracing the unexpected for more meaningful moments Experiences must embrace freedom and surprise, freeing consumers from the constant constraint of schedules or agendas. By embracing the unexpected, we can engage participants and leave a lasting impression.
CVB NEWS 41 PEOPLE NEWS 42 SNAPSHOTS 46 PEOPLE PROFILE 48 Industry Update
ATTENDEESWHATWANT New study identifies five macro-trends that will impact the future of meetings and events. Research courtesy of PCMA Foundation and InternationalMarriott
1. EMOTIONAL Intelligence Designing with the end-user in mind
SUPPORTING SUB-TRENDS: Create Human Collisions Leverage Context Embrace Natural Serendipity Deprioritize Convenience
“THE MEETINGS AND EVENTS industry’s future is being shaped by so many factors—from people’s desire to be part of a broader community to their expectations when they travel.
Meetings and events will need to move past reactive adjustments to adopt a proactive approach to personalized experiences, understanding the needs of participants before they arrive. At meetings and events, participants can no longer be treated as a homogeneous crowd or a series of behavioral data points, but instead must be recognized as an individual, understood on a deeper emotional level, and treated accordingly.
“There’s that whole concept of ‘sweatworking’—like SoulCycle—let’s arrange a workout in the morning that fosters some serendipitous connection. That’s how you end up meeting people that you wouldn’t normally meet. I like those things where people who are organizing these structured events are actually thinking beyond the event itself. What will people do outside of our programming? How can we structure that? The point of this whole event is to create these human collisions.” —Amy Blackman, senior advisor, A Hundred Years
SUPPORTING SUB-TRENDS AI and Tech to Unlock Intelligence Employee Agency to Act on Their EQ
[‘The Future of Meetings & Events’] brings a real-world and provocative lens to where planners, attendees and suppliers will be heading in the years to come,” says Tammy Routh, senior vice president for global sales at Marriott International. Download the full report at pd.pcma.org/FutureTrends2019.
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3. MULTIMODAL Design Designing for adaptation and iteration Every event has a unique objective and audience, and a space must reflect each event’s specific personality and needs. From technological infrastructure, to architecture, to furniture and fixtures, space is critical to any event and should be designed to adapt to the ways that participants will engage with one another, with the content of the event, and with the space itself. Investment management company Jones Lang LaSalle predicts that by 2030, 30% of all commercial office space will be consumed as “flexible space” that can transform to fit the needs of individual employees, as well as collaborative group dynamics.
SUPPORTING SUB-TRENDS Be DesignPolarizingDown to the Details
The most memorable events celebrate local surrounding, enriching visitors, exposing them to the local culture, and connecting them with the community to increase “It’sengagement.notjustabout utilizing the convention center anymore, and instead, it’s about utilizing all the assets within the city to create that really personalized experience based on the interest of the participants that are going to the conference.” —Sherrif Karamat, CEO, PCMA
SUPPORTING SUB-TRENDS Design Space that Assumes Change Design for Differences Sensorial Tech to Enable Empathy
SUPPORTING SUB-TRENDS Honor the Place—Keep It Local Distance Helps Disconnection Don’t Forget Human Nature
INFOGRAPHIC
5. CLEAR SENSE OF Place Leveraging geography for deeper enrichment
4.
BIGGER THAN Oneself Acting on a messagemeaningful You can’t just provide content anymore. Every event must have a message. Participants want to understand what’s important to a business and experience events that deliver that message down to the smallest Accordingdetail.toa 2018 Mintel report on responsible brands, 51% of consumers in the U.S. agree that an environmentally responsible product is worth paying more for. “The devil is in the details. I see these organizations that put on events about sustainability, but then they don’t give you a refillable water bottle and have disposable plastic all over the place. You’ve got to pay attention to the details. It’s credibility. Follow through.” —Amy Blackman, senior advisor, A Hundred Years
Asbury Ocean Club Hotel Opens
GURNEY’S STAR ISLAND RESORT & MARINA OPENS
40 NEM+E | SUMMER 2019 REGIONAL NEWS
The 54-room boutique property is set on the fourth floor of Asbury Ocean Club, also open ing in Asburysummer.Ocean Club is years in the making and the crown jewel of real-estate leader iStar. “Asbury Ocean Club is not just a building; it’s the resurrection of Asbury Park,” says, Jay Sugarman, CEO, iStar. “It is a symbol of the return of this town to its rightful glory and an opportunity for us to create the ultimate beach lifestyle for those who want the very best.”
Asbury Ocean Club Hotel, located on the Jersey Shore, is slated to open this summer.
The Drawing Room, a multifunctional “glass house,” is the heart of the property; it is visible from anywhere inside the hotel—sunlit by day, illuminated by night. Each guest room at the hotel is designed to feel like a private beach loft, with 11-foot ceilings in wood that match the wood-paneled floors. Each room boasts a daybed or banquette and features an ocean or dune view. asburyoceanclub.com
KITCHEN;M.JOSEPH(OPPOSITE)RESORTS;GURNEY’SKOENIG;NIKOLASPHOTOS: ISTOCK.COM/@FERNANDOGARCIAESTEBAN
HOTEL & RESORT NEWS»
Gurney’s Resorts continues its expan sion with the opening of Gurney’s Star Island Resort & Marina, its second resort in Montauk, New York. Formerly The Montauk Yacht Club, the resort underwent a $13 million, full-property renovation to its 107 guest rooms, restaurants, lobby, ballroom, meeting spaces and 232-slip marina, the largest in the Hamptons. The luxury resort features a selection of casual and fine-dining restaurants, three pools and a private beach. Guests will have easy access between all three Gurney’s Resorts, including complimen tary shuttle service to and from Gurney’s Montauk Resort & Seawater Spa as well as yacht and seaplane service to Gurney’s Newport Resort & Marina in Rhode Island.
The design of the property, led by designer Stella Abdoulin, is in line with the brand’s coastal“Montaukaesthetic.isamarket that is important to us personally and professionally, and we are thrilled to add another location to the destination as we grow our footprint as a brand,” says George Filopoulos, owner of Gurney’s Montauk Resort & Seawater Spa and who led the property’s transition, along with Lloyd Goldman of BLDG Management. “Having extensive knowledge of Montauk from the last several years operating the original Gurney’s, we know what guests look for and how to differentiate ourselves in the Hamptons. We are so pleased to launch a second location that will extend the Gurney’s experience out to Star Island, while introducing a new type of stay in the marina setting.”
The historic resort was founded in 1914, and the design was inspired by the hotel’s Jersey Shore history and includes art deco elements. The hotel features 21 meeting rooms, two championship golf courses, and local food and beverage.
The Philadelphia Convention and Visitors Bureau (PHLCVB) is currently pacing 60,000 hotel room nights ahead of 2018 (a 12 percent increase year over year) through meetings, conventions and events in 2019. With 19 citywide conventions and events (the same number as in 2018), Philadelphia is expected to see a greater return from the meeting and convention segment than it has in more than a decade.“Meeting planners who select Philadelphia to host their meeting or convention are getting intrinsic value from our destination, including record breaking attendance due to our prime East Coast location as well as our standing as a top knowledge capital,” says Julie Coker Graham, president and CEO, PHLCVB. “Our high customer satisfaction rating has had an impact on prospective groups who are hearing about Philadelphia’s attention to detail and superb execution— made possible by the hard-working team at the Pennsylvania Convention Center and our hotelThepartners.”Pennsylvania Convention Center continues to invest in enhancements, which have included installations from local artists and new LED video displays. Since 2016, $18 million has been allocated to these improvements and another $10 million will be used for other innovations in the next year. “High-caliber tourism and hospitality jobs—one of the largest employment sectors in the city—are boosting Philadelphia’s economy, and we anticipate continued growth in the years to come,” says John McNichol, president and CEO, Pennsylvania Convention Center. “We protect the future of our assets by investing in them today, maintaining our edge in an industry that is becoming more competitive every year.”
CVB NEWS» Big Year for Philadelphia CVB
SEAVIEW, A DOLCE HOTEL REOPENS
NE.MEETINGSMAGS.COM 41 HOTEL & RESORT NEWS»
Seaview, A Dolce Hotel, located on 670 scenic acres along Reed’s Bay in Galloway, New Jersey, reopened this summer after a multimillion-dollar renovation to the 298 guest rooms, public spaces, and dining and meeting areas.
“Seaview is a beloved destination on the Jersey Shore with a rich local history shared by many guests who have vacationed here for decades and team members who have spent their entire careers—some across several generations of families—working at the resort,” says Director of Sales and Marketing Mike Tidwell. “We are excited to welcome a new era for the hotel in time for the summer season.”
Kalahari Resorts & Conventions has named Arthur Keith as general manager for the company’s Pocono Mountains resort. Keith will oversee all day-today operations, as well as provide leadership and guidance to the Poconos on-site manage ment team, while serving as liaison to the regional Poconos community.
Promotions & New Hire at NYC & CompanyJerryCito, who has served as the senior vice president, convention development since 2001, has been promot ed to executive vice president, convention development, overseeing NYC & Company’s network of global sales representatives, including the NYC-based staff, regional offices in Washington, D.C. and Los Angeles, and dedi cated global MICE representatives in the U.K. and China. Cito serves as a trustee on PCMA’s Foundation Board and is a founding member and current executive committee member of the U.S. Travel Association’s Meetings Mean Business Coalition. He also sits on both Destination International’s Sales & Marketing Committee and the MPI U.S. Council.
Simon Antoine returns to Accor—where he started his career in 1985 and held various positions in the United States, Great Britain, France and the Ivory Coast over 14 years—as general manager of Sofitel New York. He brings more than 30 years of leadership experience to the luxury Midtown Manhattan hotel, as well as a wealth of knowledge in the food and beverage arena. Most recently he was the opening general manager at the InterContinental Washington D.C. – The Wharf. “We are delighted to welcome Simon back to Accor,” says George Terpilowski, Accor’s Regional VP, North East U.S. Region. “I am confident that his leadership and expertise will flourish at Sofitel New York, lifting one of our flagship hotels to new heights.” New Look and Director of Sales at LaKota OaksChristine Imbrogno is the new director of sales and marketing at LaKota Oaks, located in Norwalk, Connecticut. The 123-room historic resort recently com pleted a multimillion-dollar interior design and technological renovation.
Ashfield Meetings & Events has appointed Dana Kee as account director, joining an account management team that supports a large number of global health care clients across many service areas and countries.
“We are thrilled to have Christine heading up the promotion of our spectacular, com pletely renovated conference and social event center,” says Sam L. Haigh, general manager. “She has tremendous marketing skills, great client and community relationships, and most important, an outstanding customer-focused attitude toward taking care of our clients.”
“Arthur Keith is a hospitality industry titan with great skill in leading teams to growth and success while never compromising on guest experience. Our company is strengthened by the addition of Arthur to the Kalahari family,” says Todd Nelson, owner, Kalahari Resorts & Conventions.Keithhas more than 30 years of experi ence in the hospitality industry and has been general manager at several of the largest hotels in the world, including Gaylord Opryland Resort and Convention Center in Nashville and Stratosphere Casino, Hotel and Tower and The Cosmopolitan in Las Vegas. In 2006, Keith was named General Manager of the Year for all U.S. hotels by the American Hotel & Lodging Association.Eventtech company Aventri recently announced Miranda DeSantis as its first-ever chief people officer (CPO). The CPO, in line with Aventri’s tagline of “Connect Better,” brings people together through discipline, mindfulness and communication to ensure goals are achieved and employees are excited and engaged. DeSantis will oversee and build our best practices in Aventri global HR func tions, including talent management, training and development, and global compliance. “This brand-new position comes at a very opportune time in Aventri’s growth as a recog nized leader in our space and in global SaaS,” says Oni Chukwu, CEO of Aventri. “Miranda brings strong bona fides to this role as a senior human resources leader. Throughout her work history, she has played an integral role in fostering col laboration and developing progressive people programs to grow high-performing teams and achieve company-wide transformational goals.”
Imbrogno brings 23 years of hospitality sales and marketing experience, having start ed her hospitality career in 1996 as a sales coordinator at this same facility when it was the GTE Management Development Center. She moved up to director of sales when the facility became the Prudential Learning Center, continued in that capacity when it became Dolce Norwalk, and later served as global sales director for the Dolce organiza tion. LaKota Hotels & Resorts assumed man agement of the former Dolce Norwalk in June 2018 and rebranded it LaKota Oaks. While serving as a key member of the LaKota Oaks executive leadership team, Imbrogno’s mission is focused on accom modating conferences and celebratory social events from the surrounding Fairfield and Westchester County areas as well as from Manhattan.
PEOPLE NEWS»
42 NEM+E | SUMMER 2019 REGIONAL NEWS
Kee has nearly 20 years of experience man aging a variety of meeting types and cli ents, as well as implementing, owning and managing large strategic meetings manage ment programs. She is also on the U.S. Senior Leadership Team, in which she is responsible for supporting strategic growth and decisionmaking for the business. “We’re already seeing the results of her leadership style, which aligns well with our organizational values,” says Laura Brown, SVP of operations. “Dana’s expertise and energy is infectious and we are eager to see her continue to develop our high-performing teams.”
NE.MEETINGSMAGS.COM 43
pleasure doing business
TraverseCity.com
It’s where everything comes together. Where you can swing away the mornings and sip easy in the a ernoons. Where every fairway and friendly smile seems to remind you that you’re in a pre y great place.
Joseph Cavet is the resort’s new director of food and Beverage for The Kartrite. Cavet, more than 15 years of leadership experience, most recently served as multiunit general manager for OTG Management, where he led multiple food and beverage res taurant teams at Newark Liberty International Airport and LaGuardia Airport. In this role, he launched Taste of New York and partnered
Discover Lehigh Valley in 2016 as strategic brand manager and success fully directed the organization’s rebranding effort and developed new marketing cam paigns. “Alicia’s passion for telling our region’s rich stories through strategic marketing com munications coupled with her tourism indus try experience is impressive. In fact, her leader ship and dedication to driving tourism to our region was a crucial factor in her promotion to this important, expanded role,” says Alex Michaels, president and CEO, Discover Lehigh Valley. “I have the utmost confidence in Alicia’s ability to drive greater awareness of the Lehigh Valley brand and to work with our partners to promote the region as a must-see destination.”
Existing Convention Development Sales Manager Lance Miller will now take ownership over the Southeast region for groups requiring 151 or more rooms, peak.
Christiam Flor was promot ed from coordinator to sales manager, convention devel opment and will handle incoming requests while spearheading proactive out reach to West Coast, Southwest, Northeast and Southeast groups requiring 10-150 room nights on peak.
Discover Lehigh Valley recently announced the pro motion of Alicia Quinn to vice president of marketing and strategic alliances and the addition of Bree Nidds as vice president of sales. They will be responsible for elevating the group’s promo tional programs, strength ening partner relationships, and increasing sales with the overarching goal of driving more visitors to theQuinnregion.joined
Laura Petrower has been hired as sales manager, con vention development at NYC & Company. Petrower will be responsible for generating bookings from Mid-Atlantic and Midwest regions as well as New York City, for groups that require 10-150 room nights on peak. Most recently, she served as a conference sales manager at Destination DC .
44 NEM+E | SUMMER 2019 REGIONAL NEWS
Nidds joins Discover Lehigh Valley from Visit Virginia’s Blue Ridge where she was the director of sports development and helped to launch VBR Sports in 2018 to capture more sports-driven tourism to the area. Prior to that she served as sales manager at Wilmington and Beaches Convention and Visitors Bureau in North Carolina. “As vice president of sales, Bree’s enthusiasm and knowledge of convention sales and sports marketing will be an invaluable asset to our region,” says Michaels. “Bree will serve as a leader and mentor to our talented sales team while marketing Lehigh Valley as a top meetings and events destination.”
New VPs to Drive Tourism to Pennsylvania’s Lehigh and Northampton Counties
Change in Leadership President/COO Jerry Lepping of Visit Bucks County announced his retire ment this past March. Lepping will continue as pres ident/COO through June 30, with current Vice President Paul Bencivengo assuming the role on July 1. Lepping will then serve as an advisor to the organization through November 2019. “Jerry has been a Bucks County resident for more than 40 years and served the tourism and hospitality industry for more than two decades,” says Bill Haas, chairperson, Visit Bucks County Board Chairperson. “His com mitment and dedication to Bucks County and the tourism office are unmatched. The board of directors is grateful for his years of service to the entire Bucks County hospitality industry.” From 1998-2007, Lepping served two terms as board president, playing a major role in the building of the Bucks County Visitor Center in Bensalem. In 2007, he assumed the role of VBC president/COO. One of Jerry’s first major initiatives, in conjunction with the County of Bucks, was the implementation of the Visit Bucks County Grant Program. Since incep tion, VBC has granted more than $4.1 million to more than 100 organizations. The Bucks County Sports Commission was also created during Jerry’s tenure. “This role has allowed me to engage with some of the most impressive business lead ers in the region, and I am grateful to have had the opportunity to support them,” says Lepping. “I’ve witnessed tremendous growth in Bucks County over these past 12 years and I’m confident that under the leadership of Paul Bencivengo, this organization is positioned for continued success in the future.”
New Hires at The Kartrite Dan Paradiso, CMP has been appointed as director of sales and marketing for The Kartrite Resort & Indoor Waterpark. The Benchmark Resorts & Hotels property, located in Monticello, New York, within the Catskill Mountains, opened in March on 1,600 wooded acres. With almost 20 years of hotel sales and marketing executive, Paradiso has held titles such as global director, memberships east for Club Quarters Hotels and director of sales and marketing for Millennium Hotels & Resorts at ONE UN New York. He also served president of the MPI Greater New York Chapter. He is a past board member of the Hospitality Sales and Marketing Association International Greater New York Chapter, and a former adjunct hospitality instructor at the Institute of Culinary Education.
Let the Outside In Terrain Gardens at Devon Yards Chester County’s Brandywine Valley Longwood Gardens Franklin Commons Meet where world-class gardens, wineries and museums transform into magical event spaces. Where top-rated hotels and unique venues feature both indoor and outdoor flexible meeting space. And where the sales & service sta is sure to enhance your planning experience. Courtney Babcock Director of Sales Courtney@BrandywineValley.com484.840.7213 Impactful. Regional. AFFORDABLE. Get your business in front of meeting and event professionals. LAURIE BURGER 586.416.4195 | laurie.burger@tigeroak.com TING MAGS.COM SUMMER 2018 HISTORY ON THE HUDSON MIXPASTANDPRESENTINTARRYTOWN,NEWYORK THE ENTERTAINERS Hiringtheperfectevententertainment BLOOMING BEAUTIES GARDENSAREGORGEOUSEVENTBACKDROPS isateameffort Best of 2018BEST CONVENTION CENTER, NEW VENUE, CVB OR DMO, MEETING/EVENT PLANNING COMPANY,ENTERTAINMENT/PERFORMER, A/V PROVIDER MORElaurie.burger@tigeroak.comNORTHEASTMEETINGSEVENTSWINTER2019 NE.MEETINGSMAGS.COM DESTINATIONGUIDETFLORIDA MEETINGS OM NTER 2019 HeadSouth THAT’SJUSTRIGHTFORYOURGROUP STEEL CITY Pittsburgh strongerthanever SKI BREAK Meetslopesideatthese4skiresortsNE.MEETINGSMAGS.COM South MEET + EAT » CASINO RESTAURANTS DESTINATION » ROCHESTER, NEW YORK FEATURE » BEST OF 2019 Coming Next Issue:
NE.MEETINGSMAGS.COM 45 VENDOR NEWS»
United Meetings is available to organizations around the world who are interested in hosting a meeting of 10 or more participants. Discounts are extended to travel on United’s Star Alliance and joint venture partners, making traveling and connecting on partner airlinesUnitedseamless.hasU.S. mainland hubs in Chicago, Denver, Houston, Los Angeles, New York/ Newark, San Francisco and Washington, D.C. with New York producers to bring specialty food and beverage products to airports. Cavet also held leadership positions with Fairmont Hotels & Resorts at the Landmark Plaza Hotel in New York City, W Hotels in New York and the Kimpton Hotel & Restaurant Group.
United Airlines’ New Meetings Portal Available on United Jetstream United Airlines recently launched its new United Meetings, available on United Jetstream (the airline’s business portal). The new portal makes it easy for planners to make a request and receive flexible discounts for participants within one business day, and quickly turn travel funds into rewards such as beverage coupons, travel certificates, United Club passes and memberships, and more. The site also provides planners with a personalized dashboard to track the number of tickets booked, flights flown, amenities funds earned and the number of tickets needed for the next amenity award. “At United, our mission is to connect people and unite the world. This new Meetings portal on Jetstream allows us to do just that by making it easier and more rewarding to bring people together for meetings, events, conferences and more,” says Jake Cefolia, senior vice president of worldwide sales at United. “We’re listening to our customers and making changes that they ask for as we continue to make traveling and working with United better every day.”
3. Corrine Statia, CMP, Absolute Events By Corrine. 4. Richard McCadden, Kalahari Resorts & Conventions, Michael Langsner, Xplosive Entertainment and Jennifer Navas-Cornier, The Event Center @iPA. 5. Industry veteran Michael Dominguez shared the latest trends in the hotel industry and how they affect meetings and incentives. 6. Attendees networking outside of the program.
SNAPSHOTS MPI NEW JERSEY CHAPTER’S FEBRUARY EDUCATION PROGRAM
MPI New Jersey Chapter’s EducationFebruaryProgram
1. Rebecca Wakefield, Michael Dominguez (featured speaker) and Alyssa Lippincott, CHSP. 2. Marnie Hock, Associated Luxury Hotels International.
7. The MPI New Jersey Chapter booth with Alyssa Lippincott, CHSP, president, and Rochelle Moneta, director of education. 8. Marnie Hock, Josie Azar, The Trump National Doral, and Jen Booth, Hard Rock Hotel San Diego. —Photos by Simon Productions Photography 3
MPI New Jersey Chapter held its February Education Program—entitled Connecting the Dots: What Does All the Disruption Mean from a Strategic View?—at Bridgewater Marriott in Bridgewater, New Jersey. Keynote speaker Michael Dominguez shared the latest trends in the hotel industry and how they affect meetings and incentives.
46 NEM+E | SUMMER 2019 SUBMIT YOUR EVENT PHOTOS To have your meeting or event photos featured here, contact the editor at morgan.halaska@tigeroak.com. 6 7 8 5 21 4
MEETINGS MODERNIZED New look, long history. For over 30 years, Governors’ Hall at Grand Traverse Resort and Spa has been Northern Michigan’s premier meeting destination. Newly renovated with updates to technology, services, and design—along with a brand-new meeting planner office—Governors’ Hall is ready for the future. See the transformation at grandtraverseresort.com/governorshall. Owned and Operated by the Grand Traverse Band of Ottawa and Chippewa Indians 25,000 square feet of remodeled space State-of-the-art Crestron® sound system Vibrant “lake effect” design theme New air walls and LED lighting Private meeting planner office All-new digital signage THE ALL-NEW
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HURLBURTLEADING
SUMMER 2019 ZELLMANNTRACIILLUSTRATION: PEOPLE PROFILE MATTHEW
KIMPTON HOTELS & RESTAURANTS kimptonhotels.com
In his role as area director of hotel operations, Hurlburt evaluates the performance metrics of his fellow general managers—the same performance metrics that he executes in his other role as a general manager. This allows him to walk in the shoes of his peers and lead by example. For Hurlburt, being a part of the Kimpton Family involves both this sense of connectedness and the drive to maintain an innovative approach to hospitality.“Whenwe get to help guests celebrate something, we take the responsibility very seriously, and we have so much fun doing it,” he says. Connected
BY EXAMPLE
Matthew Hurlburt talks staying organized, walking the walk and what it means to be part of the Kimpton Family. BY JOSEPHINE WERNI F or Matthew Hurlburt, the hospitality industry was love at first shift. It all started at a cozy hotel in Santa Ana, California, where he worked as an overnight front desk agent. He was originally inspired to take the job by his uncle, who managed the Tropicana Hotel in Las Vegas, Nevada. “I was intrigued by his stories from his job, as well as the opportunity to work in such a vibrant, ever-changing environment,” he says. It wasn’t long before Hurlburt was given more responsibility at the hotel and was able to delve into different departments and levels of operation. It was the first job he genuinely looked forward to. Hurlburt is happy to report that today, many years later, he still feels that way about both of his positions with Kimpton Hotels & Restaurants. Hurlburt was recently appointed general manager of Kimpton Muse Hotel and area director of hotel operations for Pennsylvania and New York. Although the responsibilities of the two roles frequently overlap, maintaining balance and staying organized require meticulous time management on Hurlburt’s part. Finding the energy to keep up with both roles, however, is not a problem. He draws plenty of motivation from those around him. “The great people I get to work with in our hotels here in New York and Pennsylvania inspire me on a daily basis. I am driven to give them every ounce of effort I Hurlburtcan,”says.
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thekartrite.comgroups@thekartrite.com Monticello845.397.2500NY resort & indoor waterpark THE KARTRITE RESORT CATSKILLS A DISTINCTIVELY DIFFERENT PLACE TO MEET Meetings and conferences at a new level - absolutely! 324 suites with a flair for fun that are anything but the usual conference hotel rooms. Signature restaurants showcase local farm to table. Meeting spaces that inspire. And everyone’s a kid again at New York’s biggest indoor waterpark. Adult time at NY’s newest casino - Resorts World Catskills. Yep - distinctively different and well above the norm. The Kartrite is a convenient 90-minute drive from most of NYC, NJ and Connecticut.
