• Signature Drink: What Angels Drink

     
    POSTED November 9, 2017
     

Named after a line by Mark Twain, who said of watermelon in the summer “I imagine it’s what angels eat,” this clever mixture of watermelon and kaffir lime ice cubes, cointreau, orange bitters and sparkling wine will make guests swoon.  

INGREDIENTS:
—3 watermelon ice cubes*
—.5 oz. Cointreau
—3 dashes of orange bitters
—2.5 oz. Moscato d’Asti 
—2.5 oz. sparkling wine
—.75 oz. lime juice

*DIRECTIONS FOR WATERMELON ICE CUBES:
—fill a blender full of sliced watermelon
—add 3 ounces fresh lime juice, 6 kaffir lime leaves per quart of juice and 1 ounce of simple syrup
—blend well and let rest for an hour 
—strain the mix thoroughly to remove pulp
—pour the remaining mixture into the ice cube containers and let freeze For a pitcher of What Angels Drink, multiply the recipe by five.

Courtesy of SEAN BECK OF BACKSTREET CAFE, a Houston dining tradition under the direction of award-winning executive chef Hugo Ortega. 

League City CVB manager Stephanie Polk shares her career journey.

Originally from Kentwood, Louisiana, Stephanie Polk, TDM, CTE, first made her mark on the travel and tourism industry as director of marketing for the Beaumont Convention & Visitors Bureau. There, she helped to elevate the city as a destination for recreation travelers and business groups. Wowed by her accomplishments, in 2020, League City brought her on board to lead its marketing efforts. She shares with us highlights and advice from her experience in the industry. 

 

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 Spacing, social distancing, and creativity will be vital for planners and venues in the meantime, and tools like staging, seating, and more will be crucial for the execution of these.

 

2020 was on track to be a record year. For some catering companies across the state, continuous growth year-over-year had set them up for success, and they thought it would be their best 365 days yet.

And a record year it was—but not for good reasons. Layoffs and furloughs, major losses in sales, and too many cancellations and postponed events to count made 2020 a year that catering companies will never forget.