We are excited about the art work that we recently had commissioned from world-renown artist, Cicero Silva for our new Lafayette Ballroom.

Throughout his professional career as a designer, Cicero Silva worked with the top companies in Brazil and South America to translate their ideas into beautiful and functional spaces. This coupled with the design, creation and construction of a variety of trade show booths and exhibits, developed in Cicero the concepts of proportion and accuracy, and kept him working at the forefront of design trends. During his more than three decades as a designer he was also exposed to and gained an appreciation for visual art, and took his first steps in the direction of being a visual artist himself by working in abstract painting. His experience and skill in working more physically with his hands eventually lead him to move away from painting and toward sculpture and three dimensional work, and this has been his medium for the past nine years. His inspiration often comes from historic constructivism, but Cicero has mostly found his own way to create a new kind of visual art, combining shapes, rhythms, textures and volumes. Today he works with painted wood and EVA modules, cubes, cylinders, cones, and other prismatic shapes, and he displays them on canvas or hardboard in deliberate order to form various patterns and designs.

Continuing the theme of our natural surroundings, we thought it essential to have art work developed specifically for our Lafayette Ballroom that expresses an organic style, while still embracing the natural wood and red brick elements of the space.  The following photos take you on a guided tour of the art work from the original rendering, to the artist’s creations and today’s installation. We invite you to stay tuned for the final unveiling of the art work after it is completely installed in our new ballroom.

The original rendering depicting the overall concept of three large artworks installed as a series.

A work in progress, the pieces are assembled in smaller sections that are then attached together to create one larger 8 foot x 8 foot piece.  Each 8 foot piece is then to be installed on our large exposed brick wall in a series.

A close-up of a section before the installation begins.

Two sections of four have already been installed, with two more to go to complete the 8 foot section.

Measuring the wall space before carefully installing the third and fourth sections.

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.

]]> http://aceconferencecenter.com/news/2012/01/were-reducing-our-water-miles-with-vivreau/feed/ 0 http://aceconferencecenter.com/news/2011/12/ace-conference-center-welcomes-neil-schriever-new-director-of-sales-and-marketing/ http://aceconferencecenter.com/news/2011/12/ace-conference-center-welcomes-neil-schriever-new-director-of-sales-and-marketing/#comments Mon, 19 Dec 2011 21:53:09 +0000 admin http://aceconferencecenter.com/news/?p=805

We are pleased to announce that Neil Schriever has joined the ACE Conference Center as Director of Sales & Marketing.

Neil brings with him a strong sales and leadership background working most recently as Senior Vice President for the Providence & Warwick Convention & Visitors Bureau where he created and executed sales strategies to promote and sell the destination. Prior to working in Providence Neil worked for Starwood Hotels & Resorts as Director of Citywide Sales in Boston where he was responsible for generating sales for Associations from DC and Washington and previously as Assistant Director of Sales at the Sheraton Boston.

Neil recently relocated to Philadelphia and is an active member of the American Society of Association Executives, Meeting Professionals International and the Professional Convention Management Association where Neil serves on various committees and was President of the New England Chapter.

It’s a great time for Neil to join our team as we have recently made several enhancements to the ACE Conference Center including:
- Addition of a 4,600 sq. ft. Lafayette Ballroom and Enclosed Terrace
- Renovated Lobby, Marquis Lobby Lounge, Marquis Dining Room and all Conference Public Areas
- New partnership with Wolfgang Puck Catering, providing all of our food and beverage services throughout the Center
- Guest Room Renovations just began and will be completed in April

Please contact Neil directly for sales and marketing inquires at:
Neil Schriever
Director Sales and Marketing
ACE Conference Center
800 Ridge Pike, Lafayette Hill PA 19444
P (610) 940-4782
F (610) 940-4349
E neil.schriever@acegroup.com

Please join me in welcoming Neil to the ACE Conference Center!

We were so excited to see our clients, Angela Duncan and James Montgomery, featured in the Philadelphia Inquirer’s Love in Philly section!  It’s a heart-warming story of two people destined to find each other in this crazy world!  We certainly enjoyed hosting their September wedding celebration here at ACE!  To see the full Love in Philly feature, click here.

Juliya and Armand’s autumn wedding was held at the ACE Conference Center in Layfayette Hill, Pennsylvania. Wolfgang Puck Catering created a classic seated dinner for the newlyweds and their loved ones. The menu featured French Onion Soup and Wolfgang’s signature chopped Vegetable Salad to start, followed by a Pumpkin Spice Sorbet before Entrées were served table side. Guests had the option to go with the Filet Mignon or Roasted Black Bass for their Entrée selection, followed by a trio of desserts that included Seven Layer Red Velvet Cake, Banana Spring Rolls, and French Macaroons.

{Photos Courtesy of Cliff Mautner}

The bride and groom took their formal wedding portraits outside on the lush grounds surrounding the facility.  Naturally, Mother Nature was at her best, offering gorgeous autumnal foliage for the photo backdrops.

The new Lafayette Ballroom was decorated from top to bottom by the talented team from Beautiful Blooms in Philadelphia.  The event designers layered champagne linens with gold-beaded chargers, sparkling stemware and elegantly folded napkins.  High and low floral centerpieces were dramatically filled with a mix bouquet of blooms, pheasant feathers and dripping jewels.  The back wall of the space was draped with ivory fabric and soft amber lighting added that little extra touch of romance.

Congratulations to Juliya and Armand, it was a pleasure collaborating on your special day!

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!

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!

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!

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!