• Event Snapshots: Spectra Culinary Competition

     
    FROM THE Fall 2017 ISSUE
     

    1. Chef Mark Borowski. 

    <p>1. Chef Mark Borowski.&nbsp;</p>
  • Event Snapshots: Spectra Culinary Competition

     
    FROM THE Fall 2017 ISSUE
     

    2. Chef Travis Wilson plating the winning dish. 

    <p>2. Chef Travis Wilson plating the winning dish.&nbsp;</p>
  • Event Snapshots: Spectra Culinary Competition

     
    FROM THE Fall 2017 ISSUE
     

    3. Chef Ronald ‘Chip’ Romig Jr. 

    <p>3. Chef Ronald ‘Chip’ Romig Jr.&nbsp;</p>
  • Event Snapshots: Spectra Culinary Competition

     
    FROM THE Fall 2017 ISSUE
     

    4. Spectra ’s Chad Vanderploeg, Christopher Walters and James Beard Award-winning chef Jean-Marie Lacroix. 

    <p>4. Spectra ’s Chad Vanderploeg, Christopher Walters and James Beard Award-winning chef Jean-Marie Lacroix.&nbsp;</p>
  • Event Snapshots: Spectra Culinary Competition

     
    FROM THE Fall 2017 ISSUE
     

    5. North African Roasted Chicken Flatbread Tacos. 

    <p>5. North African Roasted Chicken Flatbread Tacos.&nbsp;</p>
  • Event Snapshots: Spectra Culinary Competition

     
    FROM THE Fall 2017 ISSUE
     

    6. Chef Bob St. Lawrence. 

    <p>6. Chef Bob St. Lawrence.&nbsp;</p>
  • Event Snapshots: Spectra Culinary Competition

     
    FROM THE Fall 2017 ISSUE
     

    7. Chef Michael Pulscak.

    <p>7. Chef Michael Pulscak.</p>

Spectra by Comcast Spectacor chefs competed at a Culinary Innovative Challenge on Aug. 15, 2017. Pretzel Crusted Philly Cheesesteak Croquets were the winning menu item selected by a panel of five judges. In total, eight new game-changing food offerings were created for Spectra to add to the menus at its stadiums, arenas, convention centers, and catering properties across North America, beginning as early as this fall.

 

This creation is one of the distillery’s most requested drinks and perfectly refreshing in the summertime.

INGREDIENTS:
— 1.5 oz. Bluecoat American Dry Gin
— .25 oz. Dolin Dry Vermouth
— .5 oz. fresh lemon juice
— .75 oz. Penn’s Woods Syrup*

*Combine 40g fresh dill, 20g fresh basil and 10g dried coriander into one quart of simple syrup. Blend mixture, strain, and store in an airtight container and refrigerate.

 

PCMA’s flagship event, Convening Leaders, brought industry professionals from 36 countries to Pittsburgh, Pennsylvania, on Jan. 6-9 at the David L. Lawrence Convention Center. “We built this conference around the theme Disrupt + Deliver because that’s what the industry needs and wants,’’ says PCMA President and CEO Sherriff Karamat. “We leave here with a greater commitment and better understanding of how business events can and must drive economic and social progress.’’

 

These properties are contemporary, quirky and rich in local flavor.