When our state hosts one of the industry’s national conferences, it’s a good thing indeed. Denver rolled out the red carpet for the Professional Convention Management Association 2013 Education Conference held at the Colorado Convention Center on June 24 - 27. Not only do we not have to travel far to participate, it showcases our state and provides amazing networking opportunities.

The two major networking opportunities were distinct opening and closing receptions hosted by VISIT DENVER and produced by the pros at Arrangers, a longtime DMC. Conference attendees were welcomed to the Mile High City on Monday evening with "The Art of the Party" at the spacious Denver Art Museum. Art came to life as people spun their own cupcake creations, made graffiti designs, met Van Gogh, stared with Mona Lisa while watching art transform all around, enjoyed live artistic performances and explored the museum’s Nick Cave exhibit.

At the closing "Sunsets & City Lights Speakeasy" at the newly renovated Pinnacle Club at Grand Hyatt Denver on Wednesday evening, guests danced the night away, gambled at Bootlegger Casino, made silent movies, rolled cigars, sipped vintage cocktails and sampled sweets delivered by Cupcake Cuties. This is a great spot in Denver for views of the Colorado Rockies and the city.

Beth Buehler
Editor
Colorado Meetings + Events

(Photos courtesy of Arrangers)

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 lauren.pahmeier@tigeroak.com

Bruce MacMillan was recently named the Chief Operating Officer for PCMA.  

1. What are you looking forward to most in your new role?

 

Chef Adam Vero joined Hearth & Dram in Denver as executive chef last year and recruited Jeff Hickman as his chef de cuisine. Both previously worked for TAG Restaurant Group, also located in Denver. The duo has created inventive new menus at Hearth & Dram and reimagined the “Whole Beast Feast,” a group dining event for 10-12 participants that is designed to showcase the eatery’s nose-to-tail philosophy. Five to seven courses are prepared on a sevenfoot, wood-fired grill and served family style to highlight the team’s culinary abilities and no-waste philosophy.

 

Charley Co. & RISE Collaborate Workspace, Denver