New Edition of NACE Sassy Bites and Libations!
Hello Sassies!
In the latest edition of my special NACE Sassy Bites & Libations feature, I present Vincent Dreffs, Jr., CPCE – Director of Catering Operations for Gaylord Opryland Resort & Convention Center. In his current role, Vincent is responsible for Group, Local and Executive Meetings Catering Sales for the Convention Center, the General Jackson, Gaylord Springs Golf Links and the Resorts restaurant portfolio, Banquet Operations and Culinary Operations. The favorite part of his job is to use his creative skills to provide world-class food and beverage options to over one million guests each year. Vincent’s philosophy is to win high levels of guest satisfaction “one plate, one drink and one gesture at a time.”
Gaylord Opryland Resort & Convention Center—the largest non-gaming facility in the continental United States—is known for providing superior products and services, luxurious accommodations and first-class entertainment. Around every corner, you will experience the energy of Music City, award-winning cuisine and unsurpassed entertainment for all ages; all while taking in nine acres of lush indoor gardens, a winding river and sparkling waterfalls
Sassy Spirit — Blueberry Martini:
The signature Blueberry Martini, consisting of 1 ½ ounces of Blueberry Vodka and ½ ounce of Raspberry Vodka, chilled to 0 degrees Fahrenheit or colder, Juice of ¼ of a lime, 5-6 Fresh Blueberries, washed is a twist on one of the seven classic drinks and most commonly served as a complement to a Cheese Blintz or while enjoying a warm, afternoon breeze.
Sassy Bite — Crab Louie Salad in a Parmesan Frico Cup –
Louie Dressing – 1 pint of mayonnaise, ½ pint tomato ketchup, ½ cup sweet relish, ½ cup black olives (cut brunoise) and 2 hard-boiled eggs (chopped finely).
Salad – 1 head of iceberg lettuce (shredded finely), 10 ounces Dungeness crab meat, 1 avocado (peeled, cored and cut brunoise), and ½ pound of cooked asparagus (cut brunoise) and 6 plum tomatoes cut in ½.
Parmesan Frico Cup – 1 finely grated Parmesan cheese.
Mix all ingredients of the dressing and chill at least 2 hours.
Prepare all ingredients for the salad, mix all but the tomatoes together and chill.
Sprinkle the Parmesan cheese on a cookie sheet lined with parchment paper in 12 equal mounds. Tap the cookie sheet on the counter until the mounds flatten, about 3 inches in diameter. Place in a preheated 350 degree oven until melted/softened. Immediately upon removing from the oven, use a spatula to transfer the melted Parmesan cheese circles to an upside miniature muffin tin and press gently to form a cup. Let cool at least 5 minutes before trying to handle.
Just prior to serving, mix the salad and dressing and put into the Parmesan frico cups. Garnish each with a plum tomato half and serve.