The CatersourceXperience

The CatersourceXperience Room will feature interactive 30-minute presentations on three small stages showcasing the newest culinary techniques, latest design trends, and cutting-edge marketing ideas including social media.

In addition to the 100+ sessions that are part of the Catersource educational program, the Xperience Stages will bring you 50 presentations at The Cosmopolitan and 40 at the Tradeshow, doubling your educational options at this year's Conference!

SUNDAY @ The Cosmopolitan

12:30pm - 1:00pm    
BUSINESS    The Bubble Table, a New Look for Tabletop   
    Meryl Snow, Owner & Christopher Weidenhammer, Creative Director
    Feastivities Events, Philadelphia PA   

DESIGN    Hocus Pocus! One Design Element, Four Different Looks
    Jan Rocco, President
    Party Props, Inc., Houston TX    

CULINARY    Savory Cupcake Mini Meals: A New Idea for Short Plates
    Eric LeVine, Chef / Owner
    GREENS Market Restaurant Catering, Hoboken NJ    

1:10pm - 1:40pm    
BUSINESS    Keys to Booking Repeat Fundraising  Business   CMP
    Joann Roth Oseary, President
    Someone’s In the Kitchen, Tarzana CA    

DESIGN    Tips for Taking Food and Event Photos
    Meryl Snow, Owner
    Feastivities Events, Philadelphia PA    

CULINARY    Wine-Ding Up Your Catering Operation
    Jerry Edwards, Chef/Owner
    Chef’s Expressions, Timonium MD    

1:50pm - 2:20pm    
BUSINESS    When The Going Get Rough, You Had Better Fasten Your Seatbelt
    Larry Green, Owner
    International Event Products, Stoughton MA    

DESIGN    Fragrances Tease and Tantalize   CMP
    Gael Hancock, APR, CHE, Graduate Program Manager
    Harrah Hotel College, University of Nevada Las Vegas

CULINARY    Pacific Rim Inspired Heart Healthy Hors d’oeuvre and Small Plates
    Anthony Lori, Executive Chef
    Juleps Catering, Louisville KY    

2:30pm - 3:00pm    
BUSINESS    Growing Pains: How to Successfully Manage Your Company’s Growth
    Susan Mason, President
    B & A Warehouse, Birmingham AL

DESIGN    Going Green, Looking Green. What Does It Mean for Event Design?
    David Halsey, Floral Director   CMP
    The Meetinghouse Companies, Chicago IL

CULINARY    Applewood or Mesquite?  How to Smoke Meats
    Carlos Silva, Managing Partner & Steve Overlay, Pit Master
    Memphis Championship Barbeque, Las Vegas NV
   

3:10pm - 3:40pm    
BUSINESS    Using iPad and iPhone for Your Business
    Gary Campbell , Information Technology Manager
    Zilli Hospitality Group, Waukesha WI    

DESIGN    Let’s Go Shopping! Finding Design Elements at Big Box and Discount Stores
    Jack Milan, Owner
    Different Tastes, Boston MA    

CULINARY    One, Two, Three Ingredient Passed Appetizers
    Eric LeVine, Chef / Owner
    GREENS Market Restaurant Catering, Hoboken NJ

3:50pm - 4:20pm    
BUSINESS    Get Connected! Learn About the Catersource Forum    
    Bill Panhoff, Catersource Forum Moderator
    B & B Catering & Events, Spring Lake NC
    and Eric LeVine, Chef / Owner
    GREENS Market Restaurant Catering, Hoboken NJ

DESIGN    Menu Design: Best Practices for Writing Winning Menus
    Michael Healy, Operational Excellence Manager
    ARAMARK Higher Education, Winston-Salem NC

CULINARY    Old World Grains - New World Side Dishes
    Ken Barrett, Executive Chef
    Different Tastes, Boston MA    

4:30pm - 5:00pm    
BUSINESS    20 Quick Ideas on How to Grow Your Image and Market Share
    Liese Gardner, Owner
    MECCA Communications, Los Angeles CA

DESIGN    Unique and Cost-Effective Centerpieces
    April Gregory, Professional Catering Department Chair Assistant
    Sullivan University, Louisville KY

CULINARY    Turn Leftover Brownies into Profitable Desserts
    Jack Milan, Owner
    Different Tastes, Boston MA    

5:10pm - 5:40pm    
BUSINESS    Commando Sales: Understanding the Competition
    Can Be Your Competitive Edge
    Dan Hoch, Event Director
    Feastivities Events, Philadelphia PA

DESIGN    From Geeks to Gear: AV Basics   CMP
    Midori Connolly, CEO & Chief AV Girl
    Pulse Staging and Events, Las Vegas NV

CULINARY    Dining in Dixie. A Taste of Carolina Cuisine from the Mountains to the Shore
    David Casteel, Principal
    Mitchell’s Catering, Raleigh NC

MONDAY @ The Cosmopolitan

8:00am - 8:30am    
BUSINESS    Useful Forms and Systems for Executing Perfect Events Every Time
    Bill Pannhoff, Owner
    B & B Catering & Event Planning, Spring Lake NC

DESIGN    How to Create Design “WOW” and Stay on Budget
    David Everett, Event Designer
    The JDK Group, Camp Hill PA

CULINARY    Wake Up Your Breakfast Sales
    Andrew Alexander-Crossan, Executive Chef
    CuisineEtc Catering & Special Events, Forest Hills NY
    and Lisa Teiger, Owner
    CuisineEtc Catering & Special Events, Forest Hills NY

10:45am - 11:15am    
BUSINESS    Refining the Attitude of Leadership
    Jim Crick, Vice President
    Sullivan University, Louisville  KY

DESIGN    Creative Concepts for Catering
    Sam Tottten, Design and Equipment Specialist
    Footer’s Catering, Englewood CO

CULINARY    Flambé Donut Hole Action Dessert Station
    Lon Lane, Chef / Owner
    Lon Lane’s Inspired Occasions, Kansas City MO

11:25am - 11:55am    
BUSINESS    The Visual Communications Board: A Useful Tool for
    Producing Perfect Parties
    Bill Pannhoff, Owner
    B & B Catering & Event Planning, Spring Lake NC

DESIGN    Event Design 360: Creating the Experience From Basic to Amazing
    Eddie Diaz, CEO / Special Event Producer   CMP
    Encore Creations Events and Productions, Orlando FL

CULINARY    Cook Up a Savory Waffle Station
    Jack Milan, Owner
    Different Tastes, Boston MA      

1:30pm - 2:00pm    
BUSINESS    Green Cents
    Richard Byford, President / Producer
    Byway Events and Entertainment, Palm Springs CA    

DESIGN    Planning Flawless Events in Tents From Concept to Completion
    Dan Hoch, Event Director
    Feastivities Events , Philadelphia  PA

CULINARY    The Love of The Game
    Rob Masone, Executive Chef and Event Planner
    B & B Catering & Event Planning, Spring Lake NC

1:00pm - 5:00pm
    Wine Sampling

2:10pm - 2:40pm    
BUSINESS    Looking to the Future of the Meetings and Events Industry.
    A White Paper Report
    Francis Gunzinger, Christopher Kusma, Christine Lindewald,
    Alexander Rotkopf, Jessica Huang, Dani Wu, Master Students
    The Ecole Hoteliere de Lausanne, Lausanne Switzerland

DESIGN    Everything Old Can Be New Again: New Ideas and Uses
    for Old Décor and Equipment
    Myra Watkins, Event Planner
    Mosaic Unique Events, Richmond VA

CULINARY    Savory Cupcake Mini Meals: A New Idea for Short Plates
    Eric LeVine, Chef / Owner
    GREENS Market Restaurant Catering, Hoboken NJ       

2:50pm - 3:20pm    
BUSINESS    How to Design On Premise Catering Packages for Profit
    Domenic Savino, CEO / General Manager
    Drexelbrook Catering, Drexel Hill  PA

DESIGN    Using Color Palettes to Enhance Your Events   CMP
    Nico Cervantes, President
    Nico Designs, Santa Barbara CA

CULINARY    Molecular for Dummies: Easy Techniques You Can Use
    to Create Menu Pizzazz
    Ken Barrett, Executive Chef
    Different Tastes, Boston MA

3:30pm - 4:00pm    
BUSINESS    The Flexibility of Fabulous Marketing in the Moment
    Shari Lynn Rothstein-Kramer, President
    SLK Creative, North Miami Beach FL    

DESIGN    What’s New in Design and Décor for Events
    Gus Galanis, General Manager
    Classic Party Rentals, Los Angeles CA

CULINARY    The Rule of 3: Exploring Plating Concepts for Dessert Trios
    Michael Vignapiano. CCE, ACE, AAC, Chef / Owner
    Fresh Flavors Catering, Sag Harbor NY        

4:10pm - 4:40pm    
BUSINESS    Effective Writing for Press Releases and Social Media    
    Liese Gardner, Owner
    MECCA Communications, Los Angeles CA

DESIGN    Turning Pretty Parties Into Purposeful Events     CMP
    Ryan Hansen, President
    BeEvents, Minneapolis MN    

CULINARY    A New Look at Your Chicken Menus
    Tim McLaughlin, VP Culinary
    Restaurant Associates, New York City NY    

4:50pm - 5:20pm    
BUSINESS    Managing Event Risks   CMP
    William Werner, Associate Professor
    Harrah Hotel College, University of Nevada Las Vegas

DESIGN    Start Playing with Your Food: Designing Memorable
    Wedding Menus on Any Budget
    Bruce Vassar and Matthew Trettel, Principals
    The Wedding Guys, Minneapolis MN

CULINARY    Safe and Tasty Catering Menus for Guests with Food Allergies
    and Gluten Sensitivity    
    Ellen Karlin, MMSc, RD, LDN, PADA
    Nutrition Consultant, Owings Mill MD

TUESDAY @ The Cosmopolitan

8:00am - 8:30am
BUSINESS    A Social Media Game Plan for Your Event Venue
    Domenic Savino, CEO / General Manager
    Drexelbrook Catering, Drexel Hill PA

DESIGN    Hear All About It!  The Latest Trends In Corporate
    Drop-Off Catering
    Panel lead by Linda West, Director of Education
    Catersource, Houston TX

CULINARY    Sous Vide for Caterers. A Closer Look
    Jamie Keating, Executive Chef / Owner
    The Rivermill Event Center, Columbus GA

8:40am - 9:10am   
BUSINESS    It’s Easy Being Green: How to Become A Certified Green Caterer
    Jason Capps, President
    Bella Sera Catering / Bella Sera Event Venue, Canonsburg PA

DESIGN    Plate, Platter and Buffet Garnishing
    Anthony Lorie, Executive Chef
    Julips Catering, Louisville  KY

CULINARY    Plate Fired Salmon Action Station
    Jeff Troilla, Corporate Chef
    Lon Lane’s Inspired Occasions, Kansas City MO

9:20am - 9:50am   
BUSINESS    Entice ‘Em From The Start: Inspired Proposals Win Clients
    Shari Lynn Rothstein-Kramer, President
    SLK Creative, North Miami Beach FL

DESIGN    It’s All In the Details: Designing and Executing Themed Events
    Myra Watkins, Event Producer
    Mosaic Unique Events, Richmond VA

CULINARY    Wine and Food Pairing for Profit and Flavor, Part 1
    David Katz, Chef / Instructor
    Rudd Center for Professional Wine Studies.
    CIA California
    St. Helena CA

10:00am - 10:30am   
BUSINESS    Stand Out in the Crowd! How to Create Innovative Bridal Show
    Exhibit Designs That Will Get Your Company Noticed
    Bruce Vassar and Matthew Trettel, Principals
    The Wedding Guys, Minneapolis MN

DESIGN    What’s The Buzz?  Keeping Up with Catering Forums,
    Blogs, and Social Networking
    Lisa Teiger, Co-Founder
    CaterBuzz, Forest Hills NY

CULINARY    Wine and Food Pairing for Profit and Flavor, Part 2
    David Katz, Chef / Instructor
    Rudd Center for Professional Wine Studies
    CIA California
    St. Helena CA

10:40am - 11:10am   
BUSINESS    Event Costing: How To and Why You Should
    Jim Zilli, CEO
    Zilli Hospitality Group, Waukesha WI

DESIGN    Stylish Garnishes and Vessels for Butler Passed Appetizers
    Kimberly Jones, Professional Catering Department Chair
    Sullivan University, Louisville KY

CULINARY    Chasing the Dragon Dry Ice Action Buffet
    James Thornley, General Manager
    Peake of Catering, Vancouver

11:20am - 11:50am   
BUSINESS    Google Analytics
    Olive Chase, President
    The Casual Gourmet, Centerville MA

DESIGN    Wedding Design: Creating Experiential Weddings
    Bruce Vassar and Matthew Trettel, Principals
    The Wedding Guys, Minneapolis MN

CULINARY    Nutrition for Chefs
    Mary Abbot Hess, LHD, MS, RD, LDN, FADA, President
    Hess & Hunt, Chicago  IL

Look for even more Xperience Stage presentations at The Catersource Tradeshow!

Subject to change.