Back to Back in August

Yeah today I am at the end of my back to back in August. But boy do I feel blessed to have had such a great month.  Needless to say my September is sitting empty so I will be stretching the money out through September.

Started the month off going to Washington DC for the Mil-OSS open sourcing conference with Josh Davis.  The folks did a great job a the Waterview Conference Center. This center is up on the 24th floor of a building that overlooks the Potomic.  The guests attending are mostly government and they couldn’t believe that we had such a nice space.  The week after that I was in Atlanta working the Coca-Cola Bottlers Association annual meeting at the Intercontinental Hotel.  Then straight after that I went into NW Georgia’s annual retreat.  For the retreat we rented out a Wine Market. The market is very cute  and a great space to host our event but the night of the event I was a little upset with the owners of the market.  They participated in my event as guests more than people who should have been working. Their job is to pour and educate people on the wine meanwhile they were eating and drinking – the market should have been closed down for us exclusively and it wasn’t.  Oh well I take blame as well for not explaining my expectations a little better. This will change for next year.

Divine Events Catering did the food. It was the first time I used this catering company and enjoyed working with them very much. I would recommend this catering company to anyone in the Atlanta area in need.

The next day of the retreat we went to The Farms at Serenbe and then onto The Hil for a buyout dinner. The group had a great time touring the farms. We talked about foods that highlighted foods that are cancer fighters. Then we let everyone walk the flower patch to pick flowers that they had to take into dinner and put in little bud vases on the table. It was all very sweet. The farmers also let us pick some tomatoes and peppers all the doc’s loved it.  Then we went to The Hil for dinner – highlighting the foods from Serenbe.  We had passed tomato sandwiches with basil mayo on homemade bread – Hilary’s crab fritters, homemade potato chips and veggie samosas for starters. Next we did an amuse of watermelon and beets with crumbled feta cheese, next we did a deconstructed veggie gazapacho and then we went into entrees. Here are some pictures.

J Patrick's floral arrangement at the Intercon

BBQ Brisket Burritos with Cole Slaw Topping

JP's floral look at the reflection in the back of the mirror

JP's flowers

Beef and Chicken Sates from Surin

Oversize Spring Rolls

Corn Off The Cobb Station

Sandy Hilary's mom helping with fresh cut flowers from the garden

  Deconstructed Veggie Gazpacho Salad from The Hil Restaurant
The above is my story for now an I am sticking to it.
Claire

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