• Event Snapshot: D’Amico Family Dinner

     
    POSTED April 3, 2019
     
  • Event Snapshot: D’Amico Family Dinner

     
    POSTED April 3, 2019
     
  • Event Snapshot: D’Amico Family Dinner

     
    POSTED April 3, 2019
     
  • Event Snapshot: D’Amico Family Dinner

     
    POSTED April 3, 2019
     

D’Amico gathered together an intimate group of people to simply enjoy the things that drive the industry: a beautiful setting, delicious menu, great atmosphere and even better people. Girl Friday, Munster Rose and Linen Effects helped create an intentional space at the Calhoun Beach Club that was cozy while embracing the lush nature of the summer season.

The night started with passed hors d’ouevres from D’Amico Catering’s new menu, including the tuna Nicoise taco and a mezcal-cured salmon on homemade potato chip with citrus yogurt and chili threads. A bubble bar with Dom Pérignon and Veuve Clicquot was set under a canopy of lush greens with suspended bubbles holding small candles.

The group then transitioned into the second half of the space that had been disguised behind a wall of boxwood to sit down for a family-style meal. Guests were greeted with an amuse bouche of cucumber cup with melon caviar, paired with a pineapple cucumber agua fresca. Favorite courses included the beet-marinated halibut, hand-rolled gnocchi with truffled cream and “crab cakes” created from hearts of palm.

Petite desserts were served under the same lush canopy as the champagne, with the glass bubbles now holding salted caramel budinos and delightful hibiscus glazed mini donuts.

Everyone left with a thoughtful swag bag that contained a thank-you note, iced coffee, D’Amico’s signature cranberry nut bread, under-eye patches and a chilled bottle of water; a bag of buttery popcorn was waiting in guests’ cars, too.

Imagine a playground for event professionals–where there’s no pressure to be somewhere or to stick to an agenda—and you’ve got Haute Dokimazo, HD for short. “There’s a time and place where education needs to happen, but we also, as senior event managers, sometimes need to talk to each other,” says Liz Lathan, chief experience officer at Haute Dokimazo.

 

Green salad, chicken, two veggies and a starch—that might have been a reasonable meal to serve group attendees in the last century, but it won’t cut it in 2020. Today, guests expect that a growing range of dietary needs will be accommodated, whether they’re eating keto, vegan, paleo, gluten free or some combination of all four. And, in a time when tech employees enjoy gourmet in-house commissaries on the job, it takes some serious culinary pyrotechnics to impress them.

 

As co-presidents of Eureka Recycling, a social enterprise dedicated to demonstrating that waste is preventable—not inevitable—Kate Davenport and Lynn Hoffman want to help planners think beyond recycling bins and compost collection.