• Event Preview: 2019 Global Meetings Industry Day Celebration

    POSTED March 21, 2019

Who: Hosted by MPISCC, SITE SoCal, PCMA Southwest & Pacific, and ILEA

For a full list of attendees, click here!

What: Global Meetings Industry Day (GMID) brings together leaders from across the event industry to showcase the positive impact that events have on our local communities. The evening will include games, prizes, live music, networking, drinks, bites and property tours.

Don’t miss the Senior Professional Masters Series: Data Driven Event Design, presented by Carl Winston and Tracy Judge from San Diego State University School of Hospitality. The session will focus on defining success by understanding what data planners need, what tools they need to capture it and how to leverage it to support event objectives.

Where: Rose Bowl Stadium: 1001 Rose Bowl Dr., Pasadena

Host to iconic events like the Rose Bowl Game, Super Bowl, World Cup Soccer and sold out concerts, the Rose Bowl Stadium field is as exclusive as it gets. Complimentary parking is available in Lot F – just enter the event through the main Gate A entrance.

When: Thursday, April 4; 2-7 p.m.

Why: Celebrate the importance of the meetings and events industry's contribution to the local economy and community.

Gain a sneak peek at educational content from the new Master’s Degree in Meeting and Event Management - the first graduate level degree for Event & Meeting Professionals. 

We saw and learned a lot that was new and impressive at the recent IMEX America convention in Las Vegas. When it came to food and beverage offerings, there was one clear stand out: the salad presentation at the swank party The Venetian and The Palazzo held at an airport hangar.


When Squaw Valley Alpine Meadows was tapped to host its first World Cup ski event since 1969, the fear was that there wouldn’t be enough snow to sustain the icy, rock-hard course required for top-circuit ski racing by the governing International Ski Federation (FIS). 

Instead, after four years of drought, the major challenges turned out to be too much snow, as in about 50 feet—a near record—by the time the Audi FIS World Cup competition rolled around on March 9-12. 


I’ve been spending a lot of time experimenting with sea salt lately. Grilling fish with Meyer-lemon infused salt, adding a pinch of rosemary salt to pinto beans, making a vinaigrette with a smoked sea salt, sprinkling fruit or popcorn with dashes of this or that. A few weeks ago I took the Sea Salt Workshop at the Terranea Resort in Palos Verdes. Held the first Saturday of every month, at a cost of $70 per person, the workshops are led by the resort’s chefs.