Add a creative touch to your next event space with EverBlock, a building system comprised of oversized plastic blocks that can be constructed into nearly anything imaginable. Blocks come in a wide variety of colors, ensuring the ability to match any logo or theme, and they’re environmentally friendly in addition to being easy to set up and take down.
When traveling for work or leisure, the culinary scene is a big part of the experience for many. Benchmark Hospitality’s executive chefs and culinary experts at the company’s 40 hotels, resorts and restaurants, including Cheyenne Mountain Resort in Colorado Springs, identified dining trends for this year.
1. Small Plates – Served any time of day and through expo-style cooking, including show kitchens, action stations, EVO grilling and mobile kitchens, small plates get gobbled up.
With a scratch kitchen, three bars and entertainment options like bowling, table tennis, 1980s arcade games and pinball, Skee-Ball, shuffle board, corn hole, marbles and darts, Punch Bowl Social is currently thriving in Denver, Austin, Portland and Detroit. The 24,000-square-foot location in Denver, formerly a Big Lots, is popular for corporate outings and events and recently debuted two private karaoke rooms with more than 5,000 songs to choose from.
Repurposing injects a healthy dose of artistic flair while sparing the bottom line.
—.75 oz. Monin cucumber syrup
—8-10 mint leaves
—1.5 oz. Hendrick’s gin
—.5 oz. St-Germain (elderflower liqueur)
—1 oz. lime juice
—splash Sierra Mist
—mint sprig and cucumber spear to garnish
1. Muddle mint and cucumber syrup.
2. Add gin, St-Germain and lime juice and shake with ice.
3. Pour into glass, and then top with a splash of Sierra Mist, mint sprig and cucumber spear.
Shake up the norm to get attendees engaged and mixing with exhibitors.
POP THE CHAMPAGNE TO MAKE A TOAST AND PUT YOUR HANDS TOGETHER TO APPLAUD THIS YEAR’S OUTSTANDING GROUP OF INDUCTEES.