As I am spending the month in Kittanning, Pa., working my father’s estate, I can’t help but drift back to the roots of this small town: farming. Since it is July and we are in the midst of “corn growing season,” I thought it would be appropriate to give you some insight on how to […]
Working an event recently, I did my usual schtick and said I wanted to do the bar inventory by counting beer caps. The property said they would make these arrangements … and then didn’t. What did they do? They served the beer in cans instead of bottles. What didn’t I like about this? A lot […]
Folks, there is such a thing as too much garlic. I know, hard to believe for you garlic lovers out there, but it is true in a banqueting situation.
This morsel is not going to be about how food is presented. Instead, it’s about my dissatisfaction with how hotels are presenting their menus to us, the customers.
While working last month in Paris, a client treated one of my bosses and me to a dinner for two at La Table de Joël Robuchon.
How often do you think about using sports venues for off-site meal functions? Events Specialists took a simple banquet, and by placing it inside New Orleans’ Superdome, created a very special event.