Pascal & Sabine is an imaginative restaurant from the creative minds of the SMITH hospitality group. Located in Asbury Park, this restaurant is named for the two main characters of the French film, The Red Balloon. Inside, it’s European brasserie with the volume turned up and the food is French inspired.

INGREDIENTS:
—2 oz. vodka
—1 oz. lemon juice
—1 oz. simple syrup

DIRECTIONS: Shake/strain into highball glass over fresh ice/mint sprig garnish.

Courtesy of Pascal & Sabine // 732.774.3395

Just like the rest of the world, the hospitality and travel industries slammed to a halt when the pandemic hit last March. Some sectors within them had built-in solutions to focus on, such as hotels limiting capacities and restaurants focusing on takeout and delivery. But for many businesses within the related meetings and events realm, there were no natural alternatives to turn to.

 

The New York and New Jersey chapters of the National Association for Catering & Events (NACE), along with the Banquet Event Strategic Task Force (BEST Task Force), held an in-person gathering in August, their first since the start of the pandemic.

 

Retreats and off-site meetings present wonderful opportunities for groups to collaborate, strategize and build relationships away from their normal office environments. With proper planning, these sessions can be highly effective and even pivotal in setting a new direction. However, off-sites may present some unforeseen challenges that can quickly deflate the energy in the room if not anticipated and addressed in advance.