Kickin' Off 2009

Well, what better way to kick off a new year than to start a blog! You asked for it, you got it! I do love the "personal" feel that a blog allows you to have with your readers - it's more like a conversation with a friend. So let's get some good "dialogue" going this year!

The beginning of the year has been a whirlwind (as this industry usually is). As well as being the busiest wedding booking season of the year, with brides in a frenzy trying to secure all the perfect venues and vendors for the big day, I've been on the road with some great engagements. I traveled to Dallas to conduct a training session for ClubCorp, and while I was there, was invited to the grand re-opening of Tower Club (private business club) in downtown Dallas. What a magnificent event. The guests list read like a "who's who" in Dallas - what fun to mingle with all the movers and shakers! The revitalization of the Arts District in Dallas is on fire! The culinary team at the Tower Club totally outdid themselves with a very chic menu, served throughout the club at trendy-themed stations. Here were some of my favorites. . .

• The sesame tempura rock shrimp & edamame with sweet chili sauce, soba noodle salad with hot & sweet vinaigrette, carrots, snow peas, cucumber, cilantro & toasted cashews I found at an asian station;
• On a twist of a south of the border station, the gulf shrimp & lump crab campechana with plantain chips (made at the station), mini maine lobster tacos with chipotle aioli, mango pineapple salsa & cabbage (yum!) and chile ancho braised lamb shank tostadas with lime crème fraiche, radish & cotija
• At the "new americana" station, the american bison & wagyu sliders with cabernet onions, white cheddar & watercress were amazing, along with black truffle & parmigiano reggiano pommes frites (fried at the station) with smoked tomato ketchup & black truffle mayo
• Also loved the roasted beets with tangerine infused e.v.o.o., italian parsley & walnuts!

Kudos to Executive Chef Bruce Ross and his team! I also must mention the champagne station in the ladies' restroom - every event should have at least one thing that everyone will "buzz" about long after the event is over - this was it! (I understand that there was a scotch station in the men's room!)

The following week, I was back on the West Coast and spoke at a NACE, Ventura Chapter meeting. What a great group of people! We had a lively two-hour workshop, followed by their monthly networking event. Fabulous! The very next day, Charis Han (Regional Sales Director for Beverly Clark Enterprises) and I attended The Special Event in San Diego. So many fun things to talk about! I will be featuring some of my favorites over the next few weeks in my newsletter and in the blog, but I will mention one of my favorites now. Not only do I love their name, but the product was visually beautiful and tasted amazing. . . ready? It's called "Bedazzle My BonBons", and they have chocolate bonbons and lollipops that are coated in a beautiful, edible glitter! BedazzleMyBonBons.com

That's it for the "inaugural" posting! Keep in touch - oh, and if you haven't already, take a look at the new Beverly Clark Training website and the re-launch of the new, online Wedding Professional Certification course. It's an affordable "must-do" for every catering professional this year! BeverlyClarkTraining.com

Lynne