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May Event
The May chapter meeting was a spectacular evening to all who attended! It was held at the grand Historic Treasury Ballroom. Everyone commented on the rich elegance of this unique space, and the possibilities of the many different kinds of events that could be held there. The Treasury Ballroom’s management company, Vibrant Table Catering & Events, created a lovely event space for us - embellishing the tables with opulent, luscious platinum shimmery Jomar floor-length table linens. Each table was adorned with lots of candlelight, and a lovely - yet simple floral centerpiece, incorporating shades of white and lavender flowers, and whimsical, wispy like greenery - designed by Vibrant Table’s talented in-house florist, Page Winograd. Rich mahogany chivari chairs were the perfect compliment at each of the tables, and contributed towards the overall elegance and richness of the space.
Once cocktail hour came to a conclusion, and everyone took their seats - Vibrant Table Catering & Events prepared a delightful meal which kept in step with our theme for the night – sustainability! The meal started with an Arugula Salad with Rogue Bleu Cheese and Oregon pears, served with freshly baked breads and butter. The second course consisted of a French Breast of Chicken drizzled with the most delicious gorgonzola sauce, which laid atop a mound of garlic mashed potatoes, accompanied by a lovely assortment of fresh, in-season, roasted vegetables. The last course was a delectable Vanilla-Bean Panna Cotta, served with fresh brewed hot coffee.
Once dinner was coming to a conclusion, we had the pleasure of learning more about sustainability (most recognized in the industry by Green Seal Silver Certified Hotel), and what it really means from our featured guest speakers - Mark Lopez, owner of Crave Catering and Steve DeAngelo, owner of DeAngelo’s Catering – both founding members of the Sustainable Catering Association. We learned that sustainability revolves around three key components, which consist of what is often referred to as “Triple Bottom Line:” - People - Planet - Profit
Both Mark and Steve elaborated on the components within each of these three key areas, and ways in which we all can take steps towards becoming more sustainable. They distributed a handout that offered tips on how to find a sustainable caterer, and twelve easy things you can do. The main take away from the meeting was to make a sustainable promise of doing 10% more each year over last year, and making responsible decisions today that will affect future generations to come. We also learned the value of aligning ourselves with others who share this very same philosophy, and how business relationships can become more solid with this shared culture. And lastly, that by consistently incorporating sustainable practices into everyday business, that we will have more stories in our sales toolbox, and to share with our customers – as they all love hearing stories about the pig farmer who utilizes our leftovers, to the exhaust from Hot Lips Pizza ovens heating their water…
Cheers! Your Greater Portland NACE Chapter Board March Event The Mobile dinner was a great success. We got to enjoy three amazing restaurants in one evening. Here is a quick recap of the wonderful evening.
We started off at the Davis Street Tavern on the Corner of NW 5th and Davis for some cocktails and some amazing appetizers including Seared Albacore Carpaccio, Oysters on the Half Shell, Butter Lettuce& Baby Spinach Salad, and Velvety Mac ‘N’ Cheese. All of these offerings were not only astounding but we had a great time seeing their beautiful restaurant.
Next we visited the Park Kitchen located on NW Park Ave where we dined on three beautiful family style entrees, and enjoyed some great local pinot noir. We learned a little more about the Park Kitchen’s philosophy on local and sustainable food and took in the great company.
Our final stop on this great night was the Simpatica Dinning Hall on SE Ash Street; they have a great dining room perfect for small private function and do off site catering. We enjoyed truffles, olive oil cake, short bread cookies and coffee while checking out this great space in South East.  |
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