Visions of ham and pickle rollups danced in our heads.
It was not Christmas time – no, it was TT&S conference planning season. And Melanie and I were five pages deep into a banquet menu from the Bismarck Hotel and Conference Center, choosing entrees and appetizers for the conference.
“How about Mexican pinwheels this year for an appetizer?”
“Ooh, the chicken bruschetta sounds amazing.”
“Everyone always loves the jumbo shrimp cocktail, and if we pair it with the pulled pork sliders, it should be a good combination.”
We drooled over those pages for a good forty-five minutes, bringing to mind comments about the food from previous years, trying to anticipate food allergies or specific diets, and conscious of pairing a variety of tastes and textures together.
This type of behind-the-scenes moment happens a lot this time of year, with every little detail about the conference fretted over and questioned.
A million questions get asked every year on every nuance of the event with some changes as new pieces are introduced: Do you think people will like this buffet or that buffet? Who’s going to officiate the games? Do we have enough prizes? And on and on, until the details are pinned down.
We draw on Melanie’s vast experience with conference planning frequently. She’s the real brains behind this operation, and I get to jump in every once in a while to add my two cents.
Point being: we’re working really hard on this conference. And we’re excited to see you there!
And, yes, there will be ham and pickle rollups.
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