The International Catering Association's CaterArts conference kicks-off this Sunday in Louisville, Kentucky! We have jealously sent Brian on his way (cowboy boots and all) and he will be updating us (meaning you too) throughout the conference.
Here are our top reasons why CaterArts is a must...
1. Chef-designed education. All classes during the conference are kept intimate to ensure the highest level of hands-on interaction. Forget the text books, the topics are hand-picked for chefs by chefs.
2. Facebook is great and Twitter is better. However, sometimes networking face-to-face with chefs and companies nationwide cannot be beat. Plus, Facebook has yet to come up with a "taste" button.
3. Scouting new talent. The host venue is Sullivan University. The school is one of the only culinary programs that offers a "catering" degree. The students are always looking for internships and mentors.
3. Learn hard. Play hard. In addition to food-filled days, the conference also features a handful of nighttime networking parties which are included in the tuition. After-hours, grab a new contact and hit some Louisville BBQ joints and bars.
FRIDAY HAPPY HOUR: The Laureate
INGREDIENTS
4 orange slices
40 whole cloves 1 1/2 cups water
1/3 cup dried hibiscus flowers
4 small bay leaves
1 cup añejo tequila
4 tablespoons agave nectar
DIRECTIONS
Stud each orange slice with 10 cloves. Bring 1 1/2 cups water to simmer in small saucepan. Remove from heat. Add hibiscus flowers; cover and let steep 2 minutes. Strain hibiscus tea into measuring cup; cover to keep hot. Run 4 brandy snifters under hot water until snifters are warm. Place 1 clove-studded orange slice and 1 bay leaf into each snifter; pour 1/4 cup tequila, then 1/4 cup hot hibiscus tea into each. Stir 1 tablespoon agave nectar into each. Serve.
CHEERS!
The Team at AARON'S CATERING!
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