Introducing… Sassy Spirits and Bites with NACE!
Hello Sassies!
Welcome to the very first Sassy Spirits and Bites feature! This is all possible thanks to all of my friends and colleagues at NACE.
This edition comes courtesy of Lisa Hopkins from The Houstonian Hotel, Club and Spa. Lisa also joined NACE in 1999 and served as a Houston Chapter Board Member in Training in 1999 and 2000, Membership Chair in 2001 and 2002, and President in 2003 until July 2007. After serving as the Region IV Vice President on the NACE National Board in 2007/2008, Lisa served a one year term as the Chair of the Chapter Presidents’ Council. In 2009/2010, Lisa will chair the National Membership and Chapter Relations Committee and serve on the 2010 Leadership Summit Committee. Lisa earned the Certified Professional Catering Executive (CPCE) designation in July of 2002, and the Certified Meeting Planner (CMP) designation in July of 2006. She was also honored with the Houston Chapter of NACE 2004 Caterer of the Year Award, and was inducted into the chapter’s Hall of Fame in January 2008.Lisa is a frequent lecturer at the University of Houston’s Hilton College of Hotel Restaurant Management’s Hotel Sales Class and Hall of Honor Industry “Think Tank Sessions”. She also was a featured speaker at the Catersource 2009 and NACE Experience! 2009 Conferences.
As you can tell, Lisa is an AMAZING person to kick things off! Let’s start with a cocktail!
The Houstonian – Red chili and guava margarita
Todd Prekaski – Bartender
This zesty yet not-too-spicy cocktail will soon make an appearance in The Bar at The Houstonian. Serve it on the rocks, or for more “Sass”, shake it up and serve it in a Martini Glass!
INGREDIENTS
• 2 1/2 cups Chile-Infused Tequila
• 1 1/2 cups Triple Sec
• 1 1/2 cups guava nectar
• 1 cup fresh orange juice
• 1 1/2 cups fresh lime juice
• 10 lime wedges
• Salt, for rimming the glasses
• Ice
• 10 small red chiles, for garnish (optional)
INSTRUCTIONS
1. Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
2. To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt. Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
Now that’s Sassy! Ok, I’m getting hungry! Let’s eat!
Pan Seared Ahi, Potato “nicoise” salad, frisse, extras virgin olive oil
This trendy dish is inspired by the Classic French Salad Nicoise, and is a new item for the critically acclaimed Olivette at The Houstonian.
2 each Idaho potatoes
15 each cherry tomatoes
2 each Hard Boiled Eggs
8 oz Haricot Verts
8 oz Kalamata Olives
4 oz Lemon Juice
1 cup Low fat Mayo
1 oz Parsley
To taste Salt and Pepper
4 each 6oz portions of Ahi Tuna
2 heads Frisse
Peel and small dice the potatoes, put into appropriate size pot, fill with water and bring to a boil, cook till tender. Drain potatoes and chill. Blanch the Haricot verts in boiling water for about 2 minutes. Remove from water and place into a bowl of ice water (this will shock the Haricot Verts and stop the cooking process). Remove from bowl and cut into 1 inch sections. Slice the teardrop tomatoes into1/8 inch slices. Separate the Egg white from the yolk and chop both the yolk and the white. Chop the Kalamata Olives. Chop the parsley and you are ready to mix. In a medium mixing bowl add all the ingredients together and mix place in the refrigerator and let sit for at least an hour before serving.
Heat a grill or skillet to high heat.
Dust the Tuna portions with salt and pepper and brush with olive oil
Place on the heated surface approximately 1 minute per side for medium rare.
Remove from heat after all sides have been seared, let chill and slice serve on top of the potato salad and garnish with frisse.