• Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     
  • Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     
  • Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     
  • Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     
  • Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     
  • Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     
  • Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     
  • Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     
  • Event Snapshot: ISES Peppermint Party

     
    FROM THE Spring 2015 ISSUE
     

Vehicle Vault in Parker was transformed into all things red and white for International Special Event Society Denver’s Peppermint Party in December. Members were encouraged to put a little “pep” into their holidays with tasty food and drink, sweet sounds of live jazz music, time spent in the peppermint lounge and favorite holiday scents at an oxygen bar. 

Hospitality Sales and Marketing Association International – Southern Colorado Chapter held its annual summer fundraiser on July 17 at Colorado Springs Marriott. A beach party theme kept things lively, and members were encouraged to “flamingle” and bring guests of all ages. Funds raised benefitted CASA of the Pikes Peak Region.

 

Members of the National Association of Catering & Events Greater Denver Chapter pulled out the gym gear and dusted off their Nikes to take the field. The Denver Broncos’ UCHealth Training Center, a professional-grade facility, served as the backdrop for all sorts of fun and games.

 

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.