Several posts ago I told you I would share pictures from the recent conference I helped plan. Growing up I watched my mom volunteer for many things (Girl Scout troop
leader, teacher's aide, field trip chaperone, etc.). On top of that I
remember her coordinating a lot of events. From an early age I
understood the dynamics of event management and came to love it. Lots of
moving parts and requires OCD organizational skills...ding ding ding
that's my favorite kind of task in a nut shell! Two years ago I was asked
to be a room host to my department's annual conference. Afterwards, I
had a lot of suggestions and subsequently volunteered to be on the
planning committee last year and this year. Alongside two other wonderful women,
catering plus the look and feel of the event was now our area. We couldn't
have pulled this off without each other and I can honestly say I
learned so much from all staff members I worked with. Below are some
pictures of the event, a big thank you to our department's photographer extraordinaire!
Breakfast - Yogurt Parfait Bar with yogurt, granola, fresh fruit, and banana bread croutons and
Donut Bar (Dunk, Drizzle, and Dust your own donut)
Lunch - California Chicken, Pan-seared salmon with cucumber dill sauce, Grilled eggplant parmesan, purple roasted rosemary potatoes, broccoli with butter and sea salt, and market salad station (build your own salad)
Dessert - Assorted French macaroons, tarts, and
cannoli dippers
Floral Arrangements & Table Linens
Reception - Andoille Wellington, Southwest Chicken Rangoon Puff w/ Cilantro Cream, Goat Cheese Stuffed Dates wrapped in Prosciutto, Chicken Cordon Bleu Puffs, Meat and Cheese Display w/ dried fruit, assorted chutney, pickled and grilled vegetables, hummus, and vegetable dip, seasonal fresh fruit, BLT wraps, Tarragon Chicken Salad Tart, Smoked Salmon Roll on Cucumber Round, Prosciutto Wrapped Melon
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| Setting up before the reception |
A special thank you to the catering team!
Until next post...xoxo Becca
