ACE Conference Center News & Events

At ACE Conference Center we have always cared about the environment so we’re happy to announce we’re now using Vivreau Bottled Water!

Not only is water being transported by road, creating congestion and pollution, there is also the issue surrounding glass and plastic packaging waste. Although recycling facilities are available, re-using will always prove to be more efficient than recycling and will provide an immediate and dramatic impact on our carbon footprint.

We are proud of the fact that the stunning Vivreau designer product line has been created and manufactured specifically to reduce our impact on the environment, while providing a quality drinking water for our guests in a stylish fashion.

Tags: Advanced Water System, Bottled Water, Eco-Hotels, Environmental, Philadelphia Hotels

Plant a vegetable patch this Fall to enjoy before the cold sets in.  You’d be surprised, in just a few weeks you could be savoring harvest-fresh flavors for a fraction of the cost of store-bought produce. As we know here at ACE, growing your own vegetables in extremely rewarding because you manage the both the pesticides and fertilizers. But again, Winter is coming, so here’s what you need to know to get started before it’s too late for Mother Nature to work her magic!

Select a Location

Choose an area that receives at least six hours of full sun. Orient your garden east to west so that it basks in the sun all day. If possible, select a spot that’s close to your home and a water source. Easy access will lead you to visit your garden more frequently, which translates into detecting potential problems early and harvesting vegetables at just the right moment.

Test the Ground for Planting

Hard ground can ruin a garden. To check your soil, stick a shovel into the area you plan to transform into a vegetable garden. If the soil is crumbly, that’s a good sign it’s light and porous enough for good root growth. If it’s hard, heavy clay, which is typical of many suburban settings, you’ll have to work over time to amend and create a healthy, crumbly soil. If the soil is easy to slice through because it’s sandy, check the color. Amend light-colored, poor-quality soil until it becomes dark and rich in organic matter.

Determine the Garden Bed Size

Start small for a first vegetable garden—create a plot that you can manage without feeling overwhelmed. Try 3-foot-square or 3- by 4-foot beds. And if your soil isn’t up to par, consider using raised beds, which make your garden more accessible, keep soil in place, and provide an effective solution to suburban clay soil. For instructions on building a raised plant bed from pest-repellent cedar, click here.

Tip: Create a walkway through your bed using pavers, gravel or hay as it will make it easier for you to care for and gather your vegetables.

Prep the Soil

There is no need to remove sod entirely, but loosen and uproot the grass with a spading fork. On top of sod, put down 4 to 6 inches of topsoil or topsoil combined with compost. Add a 2- to 4-inch layer of compost annually to continue building healthy, crumbly soil. In zones where winter brings frozen soil that precludes gardening, prepare vegetable beds in the fall. Add a 2-inch layer of chopped  leaves to turf, covering it with a 2- to 4-inch layer of topsoil. Winter freezing and thawing will break down leaves and sod, and in the spring, beds will be ready for planting.

Know Your Season

Vegetable plants can be classified as either cool or warm-season crops, named for whether they prefer cool or warm weather. Examples of cool-season crops are lettuce, greens, peas, onions, broccoli, brussels sprouts, beets, carrots, and potatoes. Most cool-season vegetables can withstand a light frost, and some, such as collards and kale, can tolerate 20° Fahrenheit temperatures. Types of warm-season crops include beans, melons, peppers, tomatoes, okra, eggplants, squash, and corn. These are very sensitive to cold and must be planted in the spring after all danger of frost has passed. Their harvest will come to an end with the first frost of fall.

Depending on where you live and the length of your growing season, you will either have plenty of warm-season vegetables or lots of cool-season vegetables, but either way, you’ll have veggies galore. Your local garden center will sell plants at the appropriate planting time.

Sketch a Planting Plan

When designing your Fall/Winter garden, map out the location of cool-season crops first because you will be starting with these. Consider where your Spring crops will grow as well. Place the tallest plants on the northern side of your vegetable garden so that they don’t shadow other plants. Practice succession planting: As a cool-season crop finishes, pull it, and plant a warm-season crop in its place. Or surround one crop with another that you’ll harvest first, as long as their growth habits don’t choke each other out. For example, plant bush beans in a 3-foot-diameter circle around tomato plants. You’ll harvest the beans as the taller tomato vines fill out. You also can practice succession planting with any crop that has a limited harvest season. For instance, plant bush beans, radishes, beets, corn, or carrots every two weeks during the appropriate growing season.

Consider Irrigation

Vegetables are about 90 percent water, so it’s vital to water crops. An overhead sprinkler does an effective job, as long as you water very early in the morning. This will allow leaves to dry early, in the same way that dew dries. Keeping leaves dry overnight will help prevent diseases. Soaker hoses and drip irrigation efficiently deliver water directly to soil and plant roots. In municipalities with watering restrictions, opt for soaker hoses or drip-irrigation methods, which are regulated differently from overhead watering. In our zone, mulch crops to conserve soil moisture. Use straw or pine straw, and it will add organic matter as it breaks down.

Good luck with your Fall/Winter gardens and by all means, let us know how your garden grows!

Tags: Chef Chris Stevens, Chef's Garden, Organic Farming, philadelphia suburbs, Vegetable Gardens

Book your Holiday Event, Festive Cocktail Party, Yuletide Holiday Reception or Seated Seasonal Dinner with Wolfgang Puck Catering at the ACE Conference Center!  Click here for our exclusive party and event planning offers!

Tags: Celebrate the Season, Christmas Parties, Corporate Events, Holiday Parties, Philadelphia Event Venues

Making pizzas at home shouldn’t intimidate the at-home chef.  In fact, they’re one of the easiest dishes to make and certainly one of the most beloved.  The trick is in the crust.  There’s got to be a crispy crunchy outer crust and a slightly doughy pull away to the bread. From there, it’s as simple as a tangy tomato sauce, some fabulous mozzarella cheese and some whole-grain brown mustard.  Of course, once you’ve mastered making the pizza crust it’s up to you to play with the toppings to find your favorite combinations.  American pizzas tend to throw everything on a pizza at once!  And if you prefer the Supreme pizza concept, then by all means, pile on the meats, vegetables and cheeses to your heart’s content!  The more the merrier!  At Wolfgang Puck Catering, we tend to favor keeping the pizza toppings to a minimum to allow the flavors of the ingredients to shine.  In this recipe, we want the sweet tangy tomato sauce to marry with the sharp spice of the mustard for that perfectly unexpected taste we’ve come to be known for.   Enjoy!

Tags: Chef Chris Stevens, Chef Notes, philadelphia wedding venues, Pizza Making, Recipes

One of our most popular entree selections on our new dinner menus from Wolfgang Puck Catering is the Miso Glazed Black Cod.  Guests are pleasantly surprised that this simple fish can take on the Asian-spiced flavor of the miso and mirin without being overpowered by the garlic. The results are light and delicious, sure, but healthy as well!  Executive Chef Chris Stevens has received so many compliments on the dish, he thought he would share it with our guests so they can enjoy it in their own homes.  Bon appetit!

Tags: Banquet Menus, Chef Chris Stevens, Chef's Notes, Food & Beverage, philadelphia wedding venues, Recipes

On our dinner menu tonight from Wolfgang Puck Catering Executive Chef Chris Stevens:  Chilled Local Asparagus with Meyer Lemon Sabayon with a Basil Vinaigrette.  The ideal way to serve the ever-popular green vegetable!  Fresh, light and refreshing.  Delicious!

Tags: Catering Notees, Dinner Menus, Food & Beverage, Produce, Seasonal Menus

Chef Chris Stevens planted his own herb and vegetable garden on the grounds here at ACE.  In fact, seeing how much he relies on that garden for the freshest ingredients he can get his hands on, it looks like Chef Stevens will be tripling the size of the garden next year!  Nothing beats homegrown, organic produce and herbs!  Luckily, there’s plenty of fresh cilantro, mint and cucumber growing in the garden right now to be used with this tasty recipe for Wild Tandoori Salmon.  Easy to make at home, our friends and guests are sure to enjoy this healthy dish long after they leave the ACE Conference Center.  Happy Cooking!

Tags: Banquet Menus, Chef Chris Stevens, Chef's Garden, Chef's Notes, Food & Beverage, philadelphia weddings, Recipes

ACE Conference Center is proud to introduce our new Executive Chef, Chris Stevens!

Christopher Stevens, Executive Chef of Wolfgang Puck Catering in Philadelphia, discovered his passion for the culinary arts while experimenting with a cast iron pan, spatula and two eggs at the age of four.  By the time he turned thirteen, Chris knew that he was destined to become a chef and immerse himself in the world of food.  As our new Executive Chef, Chef Chris oversees all culinary operations and catering services for the ACE Conference Center.

BIOGRAPHY AND CULINARY CAREER

Chris’ culinary career officially began after he completed his education at the renowned Culinary Institute of America in Hyde Park, NY. He also accomplished special training with Certified Master Chef Ed Jano in Garde Manager, where he attained instruction in Ice Sculpting and Advanced Italian Cuisine.  In order to fulfill his culinary education, Chef Stevens accepted an internship with world-renown Chef René Mettler at the Hyatt Waikoloa in Hawaii.

With intensive training from very talented chefs, Chris flew to Aspen, Colorado where he worked at the famous Poppies Bistro Café.  Within two years the restaurant attained Four Stars.  Chef Stevens’ career has since been shaped by experiences at numerous restaurants and catering companies along the East Coast:  Executive Chef at Cherry Calley Country Club in Skillman, New Jersey; Chef and Owner of the Casabona Restaurant in Princeton, New Jersey; Chef and Owner of La Mezzlauna  Restaurant; and Executive Chef of the Paris Catering Company based in Princeton, New Jersey.

AWARDS AND ACCOLADES

Chef Chris has received accolades for his talents, including 1998 recognition as the New Jersey Chef of the Year by the Chaine des Rotisseurs, and honors from the American Culinary Federation for participation in both the James Beard Awards
and the Governor’s Inauguration Ball.  He has written articles featured in Bloomberg News and Life of a Chef.  Chef Chris Stevens has had the opportunity to personally cook for celebrities including Cher, Chevy Chase, Bill Walton, Bill Joel and celebrity Chef Tom Colicchio.

THE WOLFGANG PUCK FAMILY

Chef Chris Stevens is now a part of the Wolfgang Puck Team.  Wolfgang Puck Catering, founded in 1998, continues to set the standard for culinary excellence, bringing our team’s legendary combination of innovative cuisine and refined service to the worlds’ most renowned and demanding corporate, cultural and entertainment settings. Delivering a restaurant-quality experience in a special event setting, Wolfgang’s experienced team caters intimate weddings, convention galas, family occasions, and such noteworthy events as the Academy Awards® Governors Ball.  In keeping with Wolfgang’s culinary passion, Wolfgang’s Eat, Love, Live ™ (WELL™) philosophy is a commitment to provide fresh, natural and organic ingredients and celebrate local farmers, sustainable seafood and humanely
treated animals.  Wolfgang Puck Catering co-founded the Seafood Savvy Program with the Georgia Aquarium, inspired by the Monterey Bay Aquarium, to raise awareness about the importance of buying seafood from sustainable sources.  For additional
information, visit wolfgangpuckcatering.com.

Tags: Chef Chris Stevens, Food & Beverage, Philadelphia Event Venues, philadelphia weddings, Wolfgang Puck Catering

Just this past weekend Brian and Kimberly celebrated their modern black and white summer wedding at the ACE Conference Center.

Read the rest of this page »

Tags: Main Line Weddings, philadelphia wedding venues, philadelphia weddings

This hot July weather is only kept in check by seeking out ice cream at every possible opportunity! Whether that means you have to pop out on your lunch break or make a scheduled trip to get your favorite double scoop, don’t forget to sample more than your local Dairy Queen.  There are some truly delightful ice cream parlors and new frozen yogurt shops that offer tasty treats!  Some of our favorites are:

Bredenbeck’s in historic Chestnut Hill.  Since 1889 this bakery and ice cream parlor has delighted families with their tasty, homemade ice creams and beautifully decorated cakes.

Browns Cow on Main Street in the revitalized village of Phoenixville, just a hop skip and a jump from King of Prussia Mall.  What better way to end your day in Valley Forge National Park?

The Franklin Fountain in the historic Philadelphia neighborhood of Old City is a real ice cream “parlour” from days gone by! From the root beer floats made with real homemade root beer to the original creamy colonial ice cream recipes Ben Franklin loved, it’s a must-taste.

Gumdrops & Sprinkles in Wayne is an EXPERIENCE to be sure.  They not only offer a wide selection of homemade ice cream, but barrels and counters laden with candy and housemade fudge.  All wrapped up and tied with a colorful, upbeat and kid-friendly bow.

Handel’s Ice Cream and Yogurt in Berwyn has a Red Velvet Ice Cream that is worth the traffic and long wait in line to get to.  In a word, it’s DIVINE.

MaggieMoos Ice Cream and Treatery has Ice Cream Pizza that will rock your world! We recommend the Chocolate Lover’s Pizza.  Located in Exton, Glen Mills, Warrington and Lansdale.

Whirled Peace, in both Manayunk and Paoli, is an eco-conscious frozen dessert company that dishes out organic ingredients in biodegradable containers.  All in a WiFi friendly, comfortable environment that says “stay awhile.”

Yogo Sano in charming downtown Wayne also serves up gluten-free frozen yogurt made with organic or locally grown ingredients.  The pomegranate is to die for!

If you have a favorite local ice cream parlour that we should know about, please let us know!

Tags: Ice Cream Shops, Local Attractions, Main Line Hotels, Neighborhood, Philadelphia Hotels, Philadelphia Sightseeing

Thanks to the gorgeous weather we’ve been having, our Chef’s Garden is filled with fragrant mint!  Just brushing up against the dark green leaves is enough to bring your temperature down to candy cane levels of freshness.  Our chefs live to use different kinds of mint in everything and anything from chilled summer soups to steamed vegetables,  Southern iced tea and mint juleps!  There are many culinary uses for mint and luckily, it isn’t hard to grow!

Varieties of Mint

The spearmints or green mints are the ones most often used in cooking. They include Banana Mint, Mint the Best, Kentucky Colonel Mint, Curly Mint, Lemon Bergamot Mint and Macho Mint.  The peppermints or red mints are very strong flavored and should be dried before using or used sparingly, if fresh. Peppermint contains menthol which spearmint does not. This makes the peppermints the ones to use for soothing upset stomachs. They include Moroccan Mint, Orange Bergamot Mint, Chocolate Mint, Lavender Mint and, of course, Peppermint.  The gray mints are also excellent cooking mints and they include Eqyptian, Habek, Apple and Pineapple Mint.

This summer, you’ll find the following mint varieties growing in our garden:

• Spearmint is wonderful in hot or cold teas, as garnish on fresh fruit, or muddled in tall cool cocktails.
• Chocolate Mint truly smells like a peppermint patty! Excellent in sparkling water, raspberry iced tea or blackberry-infused martinis.

Growing Mint at Home

Most mints are hardy perennials that not only grow like crazy, they can be quite invasive if planted too close to other herbs. Mint also likes sunny spots with late afternoon dappled shade and consistent moisture so watering mint every day is essential.  When planting multiple varieties of mint, it’s best to plant them in different beds or pots to avoid cross pollination that will reduce the distinctive flavors each provides.   Unlike other herbs in the garden, it’s not about getting mint to thrive, it’s about keeping it contained!  One thing’s for sure, butterflies and bees love mint flowers!  However, if your mint is flowering it’s not producing leaves or has ripened beyond it’s best flavor.

Drying Your Own Mint

You can dry (dehydrate) fresh mint leaves by washing the mint stems in cold water (warm or hot water can remove the oils you want to retain!). Drain and pat dry.  Then air dry the mint stems by hanging then in a paper bag in a warm well-ventilated area. (The paper bag catches any leaves that fall, rather than having them make a mess on the floor.) When the leaves are dry and brittle, remove them from the stems and store in an airtight container away from the light. Note: if you live in a very humid area, air-drying this herb may not be an option for you, as things tend to mold quickly in such climates. Try using a dehydrator on it’s lowest setting (below 100 degrees (F)) instead. Make sure the leaves are completely dry and brittle, or they may mold after you place them in storage. We don’t recommend storing mint in paper bags or containers, as they absorb the herbs oils.

Tags: Chef' Garden, Green Initiatives Programs, Main Line Wedding Venues, Philadelphia Event Venues, Philadelphia Hotels, Recipes, Sustainable Practices

What finer way to recognize Kate and William’s Royal Wedding and the Obamas’ recent visit to Britain, than to put on a traditional British Afternoon Tea for a group of local attorneys meeting at the ACE Conference Center!?

Although a favorite, many Americans don’t know that the tradition of Afternoon Tea was created in the 1840′s by Anna Russell, the 7th Duchess of Bedford and bosom friend of the young Queen Victoria. The British aristocracy in those days would go hunting in the morning, then eat a hearty breakfast and then wait until
8:00pm to enjoy a multi-course formal dinner. The Duchess ordered hot tea, small sandwiches and little cakes to stave off her “sinking feeling” in the middle of the afternoon. Before long, her friends were joining her in what became a delightful, social event enjoyed around a low table on couches in the ladies’ sitting rooms across England. Quickly becoming a favorite social break in an otherwise quiet afternoon, the gentlemen started joining in as well.

Afternoon Tea (or low tea) is not to be confused with High Tea, which is a hearty meal served at about 6:00pm consisting of hot tea, crusty breads, meats and other savory pies, maybe sausages, eggs, potatoes and big cakes. This meal was originally enjoyed by laborers, miners and farm workers at the end of their work day.
Living in the damp meant these hardworking men would rush home after their day and eat their meal standing up resting their plates on the mantel piece in front of the fire to get warm. Hence the term “High Tea.”

Our Afternoon Tea service includes all the expected savories and sweets from mini cucumber, salmon and watercress sandwiches, to homemade scones, clotted cream, fresh fruit and pastries. Generally a light meal that is interactive and casual, many of our bridal and baby showers enjoy Afternoon Tea as do local ladies clubs and larger corporate groups. For more information on our Afternoon Tea please contact our catering department at 800-523-8000.

Tags: Baby Showers, Breakout Stations, Bridal Showers, Corporate Events, Main Line Party Venues, Main Line Weddings, Philadelphia Event Venues, philadelphia weddings

Our excitement about our new partnership with Wolfgang Puck Catering is off the charts!  After spending the day working on our new wedding reception menus we thought we’d share some menu planning tips and suggestions.

When it comes down to it, today’s weddings are all about hosting a fabulous party and FABULOUS begins with the basics – sensational food and a full-service bar. But contrary to popular belief, it is absolutely possible to have a well-designed menu and serve delicious food at your wedding.  Working with such famous restauranteurs-turned-caterers like Wolfgang Puck Catering only hammers that point home.  But where to start?  The first step a bride and groom should do is create their own ”foodie wish list” that details their personal food favorites, or the dreaded “ick, I hate that!” list, as well as foods that cause allergic reactions and foods that your families would expect to share at the wedding.  If you have trouble getting a handle on these items, start by writing down your favorite restaurants, cooking techniques, ethnic traditions or family recipes.  Have you discussed with each other or with your families what your guests would enjoy?  For instance, are your Italian relatives expecting to see some form of antipasto at the cocktail reception? What about your fiance’s Chinese grandparents, would they nibble on Wolfgang’s mini peking duck rolls or is a whole dim sum station a must-have?  And if your Uncle Joey only eats burgers, well, that’s certainly possible, even if they are slider-sized and oozing with melted cheese (see below and prepare to salivate).

Something else to consider when conceptualizing your reception menu is the season in which you are celebrating the wedding.  A dramatic plated first course for Summer could be Wolfgang’s Roasted Beet and Herbed Goat Cheese Napolean!  (see below). Wow, what a first impression that makes on a crowd!  For Fall or Winter weddings you may want more hot hors d’oeuvres than cold, and including seasonal produce into the dinner service might be interesting.  For instance, we love mini shooters of butternut squash soup paired with grilled crostini. Wolfgang’s well-known philosophy is to design their catering menus with the freshest, organic and humanely-raised food they can get their hands on so sharing your seasonal preferences is not only welcome but crucial from the get-go.

Aside from the types of foods you hope to enjoy at your wedding, you’ll also have to decide the service style.  Specifically, whether your reception will be buffet-style (large displays with multiple selections), food stations (several mini buffets) or a sit-down plated meal (tableside service).  Buffet-style tends to be more casual, food stations can be entertaining and sit-down is certainly the most formal.  Most wedding menus are designed with a mixture of these food service styles over the course of the 5-hour event.  For instance, during your cocktail reception a combination of passed hors d’oeuvres and food stations followed by a sit-down plated dinner keeps the grazers and talkers equally happy.  After dinner, why not repeat the cocktail-style service with passed mini-desserts, a plated dessert and a sweet dessert station?  Doesn’t this Chocolate Lava Cake look divine?

Once you have some idea as to your own personal food tastes and preferred service styles, it’s time to pour through the carefully crafted sample WPC menus.  Designing your wedding menu is a process and you’ll have to study the sample menus and compare them to your “wish list” before your final menu plan is realized.  Luckily, at ACE you have a fantastic team of professionals to help guide you through what could be a challenging process!  Particularly, when each hors d’oeuvre, stationery display and plated course tastes and looks better than the last!  Remember, the golden rule is to balance the menu with a variety of foods that have different flavors, textures, colors and temperatures to keep things enjoyable for all.  Ugh, it’s overwhelming, we know! But don’t fret!  Our ACE Planning Team will be able to take your ideas and preferences and use them to design a menu that is just right for your wedding.

Tags: catering notes, Chef Notes, Food & Beverage, Main Line Wedding Venues, Main Line Weddings, menu planning, Philadelphia Hotels, philadelphia weddings, weddings

It’s official! We’re thrilled to announce our exclusive catering partnership with Wolfgang Puck Catering. The ACE Conference Center is collaborating with esteemed chef, Wolfgang Puck, to further enhance the ACE Conference Center’s reputation as one of the area’s premier special event locations. “We are pleased to join forces with Wolfgang Puck Catering and their legendary, innovative cuisine, to bring a unique dining experience to our customers,” says ACE General Manager, Daniel Briones. “It’s a win-win situation – this collaboration with Wolfgang Puck Catering will further extend the public’s awareness of both our brands throughout the Greater Philadelphia region and beyond.”

Wolfgang Puck’s illustrious name carries an undeniable cachet, and is synonymous with a bold, innovative style of cooking that has redefined the essence of fine dining in America and around the world. Founded in 1998, Wolfgang Puck Catering continues to set the standard for culinary excellence, bringing its team’s legendary combination of creative cuisine and refined service to the world’s most renowned and demanding corporate, cultural, and entertainment settings. Delivering a restaurant-quality experience in a special event setting, Wolfgang’s experienced team caters intimate weddings, convention galas, family occasions, and such noteworthy events as the Academy Awards® Governors Ball. His trademark dishes, coupled with his unmistakable panache and passion, have, in fact, revolutionized the culinary industry. Guests at the ACE Conference
Center can also expect Wolfgang Puck’s menus and dishes to reflect his philosophy of incorporating fresh, natural and organic ingredients in every recipe.

With more than 25 years of event planning and production experience, the ACE Conference Center regularly hosts groups and conventions for up to 500 guests. Located just a few miles from Center City Philadelphia, ACE offers distinctive, state-of-the-art facilities situated on 300 picturesque acres of inviting woodlands and rolling hills. ACE Conference Center provides a secluded, yet highly accessible venue for any type of event, indoors and out. It perfectly combines the fast pace of urban life with the serenity of the countryside in a suburban setting.

Together, ACE and Wolfgang intend to offer guests a creative culinary experience unlike any other in the Greater Philadelphia region.

To learn more about events at the ACE Conference Center, please visit www.aceconferencecenter.com

Tags: Celebrity Caterer, Main Line Hotels, Main Line Party Venues, Meetings & Events, Philadelphia Event Venues, Philadelphia Hotels, philadelphia weddings

What’s a cocktail party without a signature cocktail? Although the concept of a personalized beverage or cocktail isn’t a new one in the world of events, it’s still a fun way to add a personal “splash” to the party scene. Personalized or “branded” cocktails can be served as guests arrive or throughout the event in a manner that incorporated the party color, theme or location.  For instance, for an April wedding where flowering cherry branches are used as centerpieces a pink signature cocktail called a “Love Blossom” may be passed on pretty silver trays.  Or, for a tropical themed anniversary party, displays of Tequila Sunrise’s are displayed on the corners of the bar and named a “Forever Honeymoon.”

Certainly, some enthusiastic brides and grooms embrace the signature drink concept with gusto; putting various concoctions together in the hopes that one magical elixir will spring forth with their own unique twist.  However, before you don your chemistry aprons or head out to the bar to sample recipes, think about what you would want to drink at your own event.  Do you prefer martinis?  Champagne Cocktails?   Wine?   What would you be tempted to drink if you saw it coming your way on an elegant tray?   The answer might surprise you!   For many guests, they reach for a martini or champagne glass if the color itself if pleasing to the eye.  Red, pink and pale orange drinks are welcoming.  Other get excited when a simple glass of champagne is handed to them.  When in doubt, go with what you know.  Rather than deciding on a complicated, new recipe with a thousand different ingredients, you might want to consider classic cocktails you, and many others, already enjoy and are sure to identify as it passes.  Such as a pale pink Cosmopolitan Martini or a vibrant Mango Mojito.  You can serve something that is a family favorite and simply call it what it is, like a Manhattan, a Side Car or White Russian.  Or, you can put our own playful name on it and VOILA!  It’s your own, personalized signature beverage!  Corny for some, never-ending fun for others.

Of course, for those of you who enjoy something new, original and a tad adventurous, there are many intriguing new mixes to tempt you!  Our in-house mixologists are always coming up with delicious seasonal beverages that not only look good but taste sensational!  Here are some of our favorite specialty cocktails for Spring, CHEERS!

The ”Red Cloud” is a sophisticated but simple martini using vodka, pomegranate juice, fresh lime juice, honey syrup and a orange twist.  Served in a standard martini glass it’s a sure thing for everyone AND an easy pour for the bartenders.

A “Spring Fling” is made with spiced rum, fresh ginger syrup, tonic water and fresh whole raspberries.  We prefer to serve it in a rocks glass or small snifter, but it could be served in a highball piled high with ice on a hot day.  Light and refreshing with a bit of effervesence, it’s a popular drink with the ladies.

{Photos:  Evantine Design, Melissa Paul, Mallory Samson}

Tags: party planning, signature cocktails, wedding tips

As March begins and Spring quickly approaches, we’re starting to plan the ACE Herb and Vegetable Garden.  Planting a vegetable garden is a rewarding and healthy activity for families as well as businesses. Particularly if you are in the business of catering!  As a part of our Green Initiative Program, our Executive Chef looks to her own herb garden for close-at-hand healthy supplies.  Fresh herbs are grown on property and used in our daily menu preparations.  We  also design our menus with local, sustainable produce that whenever possible comes from our own vegetable garden.

If you’ve never had a vegetable or herb garden, this may be the year to give it a try!  But before you can start planting seeds in the soil you’ll need to come up with a plan on how to make it all work!  Below are just some key concepts to consider that will help you get the most out of your vegetable or herb garden.

Choosing the Location for the Garden is Crucial

It’s all about sunlight. No matter what, you have to plant your vegetable garden in the most sun-saturated spot you can find.  In fact, some gardening experts suggest bright locations with at least eight to ten hours of sunlight.  Here at ACE Conference Center we’ve chosen to plant our vegetable and herb garden in the inner courtyard for its consistent warmth and bright sunlight.  Crushed stone has been scattered around the area to increase the light reflection and to draw additional heat.

Create Nutrient Rich Soil for Your Veggies

Many people decide to sow their seeds right into the ground; however, we prefer to plant in raised beds for our ACE Herb and Vegetable Garden.  A raised bed warms up faster, maintains the warmth longer and drains moisture quicker.  But the soil itself needs generous amounts of organic humus added to ensure success.  Compost, peat moss and aged manure are allexamples of  ideal forms of humus that can easily be churned into the existing soil.  The resulting mix is nutrient packed and guaranteed to grow delicious veggies!  If you don’t have space for a full-on vegetable garden, consider using containers and pots filled with the same rich soil mixture.  It’s remarkably easy to grow strawberries, lettuces and tomatoes in large terracotta pots that can be moved to sunny locations as the months change.

Deciding on What Vegetables and Herbs to Grow in Your Garden

Before planting any seeds it’s best to decide what type of vegetables you want to grow.  Selecting the vegetables you reallyand truly  intend to enjoy will help realistically determine space and companion plantings in the garden.  This year we’ll be planting a wide variety of herbs, including: sage, basil, thyme, oregano, parsley and tarragon; as well as tomatoes, peppers and squash.   Vegetables susceptible to little critters like rabbits and chipmunks are not successful at ACE due to our open landscape and surroundings so carrots, beets and onions may be too risky.

As any gardener knows, maintaining a healthy vegetable garden is hard work but incredibly rewarding.  We’ll be sharing our successes and challenges as the warmer seasons progress, so please check back often to see how our garden is growing.

Tags: hotel garden, local gardens, sustainable living, vegetable garden

Spring is just around the corner with Summer sure to follow without hesitation.  Okay, it’s still brisk and chilly February in most parts of the country, but we’re feeling hopeful that warm weather is lurking just around the corner.   Nick Waller, Food & Beverage Director for the ACE Conference Center, has just selected some spectacular new wines for Spring and Summer through ACE’s partnership with Southern Wines and Spirits:

• A bright, fresh, fruity Hogue Riesling  from Hogue Cellars in Washington State will slake the Summer thirst and start the evening off perfectly.  The Reisling offers a delicate blend of apricot and tangerine flavors, with a pleasing mineral edge and crisp, refreshing acidity.  Slightly sweet, this is the wine to serve with fresh Thai spring rolls, spicy ahi tuna tartare or grilled halibut;
• Kim Crawford Marlborough Pinot Noir from New Zealand, a country now acknowledged as one of the few to have successfully come to grips with this flakey, but supremely aristocratic grape variety.  A combination of dry and moderate climates provides near perfect cool climate growing conditions and assists with the intense varietal characters in Marlborough grapes.   These delicious grapes produce a wine that will add a touch of delicate elegance to grilled fresh salmon encrusted with fresh herbs from the ACE Herb Garden; and
• Nick’s personal favorite, Red Guitar Old Vines Tempranillo-Garnacha from Navarro, Spain, which will lend a juicy raspberry intensity and a soft smoky edge to grilled steaks, cooked to order in front of our guests on the Lafayette Patio.   Additional food pairings may include bacon and cheddar sliders, eggplant parmigiana or mint-encrusted lamb chops.

But you don’t have to wait until the temperatures warm up to enjoy these fantastic wines – they’ll be at the ACE Conference Center later this week.

Cheers!

Tags: Food and Wine Pairings, New Zealand Wines, Rieslings, Spanish Wines, Spring Wines, Wine Lists

If you don’t know it, the huge global liquor industry is constantly evolving and ALMOST as creative as the fashion industry.  But sometimes, it’s the clever bartenders, mixologists and caterers that come up with recipes and concoctions that take the public by storm.  Some recent trends on what’s hot on tap and what’s best served neat:

Better Beers

Willing to take on the top selling American beer, Bud Light, are the “better beers” composed of imports and specialty brews.  More and more restaurants, hotels and bars are putting favorite Blue Chip imports like Blue Moon Belgian White Ale, Stella Artois and Guinness on the menu.  Not to mention the rock star  regional micro brews like Maryland’s Clipper City, New York’s Brooklyn Brewery and Delaware’s Dogfish Ale.  Of course, having your own “Brewmaster” television show helps shed some light on the World’s varied landscape of breweries.  (Yeah, we’re talkin’ about you Dogfish.)

Whisky Cocktails

Classic cocktails made with whiskies are more popular than ever!  However, not everyone finds the  Manhattan and the Old Fashioned to be as interesting as some of the new creative whisky and milk beverages that have found their way onto drink menus.  For instance, an Irish Cereal Milk at Abe & Arthur’s restaurant in New York is one of the most popular drinks amongst their “suits and ties” crowd.  There’s just something relaxing about a Jameson Irish Whisky and Cinnamon Toast Crunch cereal milk, shaken and poured over ice that wipes the stressful day away in one sip. {sigh}

Chocolate-infused Vodka

Move over wine and chocolate lovers and make way for chocolate-infused vodka.  Yes, it’s true.  Diageo North America has partnered with Godiva Chocolatier to launch a line of flavored vodkas for its Godiva Spirits portfolio.  The one that sounds fantastic, and certain to be popular with the ladies, is the Chocolate-infused Raspberry Vodka.  But hold on there Godiva, there’s a new kid on the block offering something called an “Adult Chocolate Milk” that might steal some of your thunder.  The California-based Adult Beverage Company has created a chocolate-infused liqueur mixed with real cream and dark chocolate.  Packaged in a retro-glass milk bottle it’s sure to catch some attention, if only for its novelty styling and nostalgic branding.  

Cognac

Quickly gaining popularity amongst the 20-somethings in urban areas, the French spirit is being shaken and stirred with wild abandon!  Can you imagine a Cognac, fennel syrup, lemon juice, rose water and fresh mint cocktail shaken and poured over ice?  Okay, it does sound like a modern re-interpretation of the classic Sidecar but come on, fennel?  Genius.  If that doesn’t suit, the always on-the-money Brandy Alexander should work, or, perhaps, a ”neat” glass from boutique distillery Camus Cognac. 

Cheers!

Tags: alcohol, bar, catering trends, entertaining, lobby bar, specialty drinks

We’ve heard nothing but rave reviews and fantastic feedback from meeting planners and conference attendees on our newly-renovated refreshment break areas. 

Long intense days of business seminars and educational sessions need to be balanced with reasonable opportunities to relax and network. Meeting attendees are welcome to take a break, catch up on emails and mingle with other conference-goers  in our comfortable living room areas located throughout the ACE Conference Center. Plasma televisions, major newspapers, outdoor patio areas and multiple phone stations are available for updates on the real world. In addition to the standard coffee, tea, soft drinks, iced tea, juices and water, each break area offers a large selection of fresh fruit, rolls, bagels, pastries, homemade cookies, organic snack bars and hot hors d’oeuvres. But what guests seem to love the most are our candy bars!  It’s certainly hard to resist the multiple glass vessels filled with sweet favorites such as Swedish Fish, licorice, M&Ms, Hershey’s Kisses and more. They’re so good, we often see conference attendees filling small bags with enough candy to get them through the afternoon sessions. Sometimes, it really is the simple things in life that make all the difference.

Tags: break areas, breakout areas, candy bars, conference areas, meetings

Our newly-renovated, and dare we say incredibly gorgeous, Marquis Lounge is now open and ready to welcome you in style!   The Marquis Lounge is the ideal place to grab a cocktail with friends or a light bite with colleagues.  With its comfortable seating, stunning views and roaring fireplace, the Marquis Lounge offers something for everyone or any occasion.  Or, if you’re looking for a little friendly sport after a long day, we’d be happy to pour your favorite beverage while you enjoy shuffle board, billiards  and Wii in the adjoining Parlour.   So when you’re ready, come in, have a cocktail, relax and stay awhile.   

The Marquis Lounge and Parlour open daily at 5:00pm.  

{Photo credit of Bridget Armbrust.}

Tags: after hours, bar lounge, cocktails, hotel game room, hotel lounge, lobby bar, lounge, parlour, piano, renovations