catering

Meet Melissa Carroll

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Melissa Carroll was recently hired as head bartender at South Water Kitchen.

1. What are you looking forward to the most in your new role as head bartender?

Meet Mike DiNucci

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Mike DiNucci was recently hired as director of sales at DoubleTree by Hilton Phoenix North.

A Taste of the Caribbean!

Seattle’s Caribbean sandwich shop Paseo has been garnering national attention: Anthony Bourdain said it was a must-visit stop when in Seattle. Yelp named it the #3 restaurant in the United States. And the Food Channel awarded its Caribbean Roast sandwich the #2 sandwich in the country. And now, beginning this summer, you can enjoy its flavors at your next event thanks to its new catering offerings!

Meet Brian Lang

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Brian Lang was recently appointed area director of sales and marketing at Grand Hyatt Denver and Hyatt Regency Denver at Colorado Convention Center.

Meet Garrett Kaneshiro

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Garrett Kaneshiro was recently hired as the director of food and beverage for the Stella Hotel in Bryan, Texas.

Hilton Announced Newest Initiative at IMEX

IMEX America, an expo for the travel, meetings and events industry, took place in Las Vegas on Oct. 10–12. There, Hilton announced and launched their new initiative, WowMakers, which will help recognize the hardworking professionals in the hospitality industry.

The program is intended to celebrate the 100,000-plus professionals in the industry by sharing their stories and helping them connect with others in the business—giving them the recognition they deserve.

Save the Date! Best of Awards Oct. 20!

Mark your calendars! On Thursday, Oct. 20, we’ll be unveiling the winners of the 2016 Best of Northwest Meetings + Events readers’ choice awards! The party gets started at 6 p.m. at the Metropolist. In addition to the awards, we’ll have plenty of great food, entertainment, SWAG and conversation, so please be sure to join us. Special thanks to this year’s fabulous sponsors: Butler Seattle, Ketchikan Visitors Bureau, Salem Convention Center and Tulalip Resort Casino.

Tickets are $15 until Oct. 13 and $20 after or at the door. You can register here.

Cool Tips for Hot-Day Catering

Temperatures in Palm Springs and other desert cities are breaking records this summer, topping out at more than 120 degrees. But Chad Gardner, one of the area’s top event planners and caterers, isn’t breaking a sweat. His companies Chad Gardner Presents, and Dash and a Handful produce corporate events and charity galas for a long list of clients, including Pandora, Calvin Klein, Toyota, Nike, Twitter, VH-1, the Human Rights Campaign and the Annenberg Center at Sunnylands.

MOBILE MAVENS RELEASES ITS NEW FLEET OF TRUCKS

If you thought the food truck craze couldn’t get any cooler, think again. Mobile Mavens, a catering company that delivers food in unique retro-styled campers and bike carts, has added three new trucks to its fleet: Lil’ Blu, a mobile bar in a throwback VW van; GaiBox, a chicken-and-rice van; and Picnic, a sandwich van.

J. Scott Walsh Celebrates Big Milestone

J. Scott Catering has an exciting celebration ahead—the full-service, Philadelphia-based caterer is turning 20 years old!

J. Scott Walsh, founder and president of the company, and a culinary arts graduate of Paul Smith’s College, started his catering career in his parent’s home. Then, in 1996, he opened a brick-and-mortar facility in the Malvern Shopping Center; in 2004, he moved the company to its current, 10,000-square foot location.

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