Here in Minnesota we’re hunkered down for the
winter. But that doesn’t mean our taste buds are frozen. I ventured out into a
snowstorm last week to attend a chapter meeting of the National Association of
Catering and Events (NACE). I’ve been attending NACE meetings for quite a few
years. The company is great, and the food is fantastic, as the venue always pulls
out all the stops to impress this elite group of hospitality professionals.
Last week’s meeting was held at
the Crowne Plaza by the airport. Chef Jay Claro from Hawaii’s Big
Island and Sous Chef Dave Gruenke teamed with NACE planners to bring us a
celebration of the seasons through inspiring cuisine, while Sheree Bochenek of Apres Party and
Tent Rental provided gorgeous tablescapes that transported us to summer, fall
and spring settings. Imagine Lights provided the perfect touch of lighting and
music to enhance the mood.
We started with winter appetizers, including awesome bacon-wrapped
figs and mini Reubens on picks. A spring Caprese salad with cucumber and
mint-infused water started off the courses, followed by a summer grilled salmon
that tasted like it had just come off cedar planks. Pear and quinoa couscous
was especially good. The evening was finished off with to-die-for roasted apple
dumpling that brought back memories of autumn leaves and trips to the apple
orchard.
A special shout-out goes to server Simeon Escobar, originally from El
Salvador. While all the service staff was outstanding, Simeon personally
thanked every guest as we were leaving and invited us back for more special
treatment. Simeon has been at the hotel since 1981, and has served in almost
every capacity starting with back sink and moving to the pantry, line cook,
laundry and bellmen/driver. His warmth and hospitality gave me the fortitude to
face the blustery freezing rain and snow on the trip home, content and full.