• Event Spotlight: Catering by Design Celebrated a Milestone

     
    FROM THE Fall 2016 ISSUE
     

    Dessert table revealed

  • Event Spotlight: Catering by Design Celebrated a Milestone

     
    FROM THE Fall 2016 ISSUE
     

    Chicken-fried chicken in skillets

  • Event Spotlight: Catering by Design Celebrated a Milestone

     
    FROM THE Fall 2016 ISSUE
     

    Rubber ducky station

  • Event Spotlight: Catering by Design Celebrated a Milestone

     
    FROM THE Fall 2016 ISSUE
     

    Upper floor of Mile High Station set up as a lounge

How did Denver-based Catering by Design celebrate its 20th anniversary? Owners Cade and Ingrid Nagy’s answer was BASH 20, an allout, in-your-face culinary adventure held on March 24. The Catering by Design team and sister company, By Design Event Décor, created never-before-experienced food stations and decorative lounges that transformed Denver’s Mile High Station into a showcase of what’s new. A jerky gallery, elevated chandelier dessert buffet, 7-foot-tall rubber duck and threedimensional paint-bynumbers experience were among the many wonders of the night.

Q&A: Theron Gore, Chief Marketing Officer, East West Hospitality

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.

Theron Gore was recently named the chief marketing officer for East West Hospitality.

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

 
Colorado's State of the Industry

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

 
Whole Beast Feast at Hearth & Dram

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.