• Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     
  • Event Snapshots: Naughty or NACE

     
    FROM THE Spring 2017 ISSUE
     

It’s back, the National Association of Catering & Events Denver Chapter’s annual holiday mixer, Naughty or NACE held on Dec. 13. Attendees were encouraged to take the recently added commuter rail line to the year-old The Westin Denver International Airport for holiday cocktails, food, entertainment and the opportunity to toast the end of the year in style. 

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.

 

Our editorial advisory board sounds off about what’s happening in their sectors of the meetings and events world.

 

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.