• Event Snapshots: IACC America’s Connect 2017

     
    FROM THE Summer 2017 ISSUE
     

    1. Rooftop mingling. 

  • Event Snapshots: IACC America’s Connect 2017

     
    FROM THE Summer 2017 ISSUE
     

    2. Eric Bracht, right, is the winner of the Award of Excellence; left, IACC-Americas president Sean Anderson.

  • Event Snapshots: IACC America’s Connect 2017

     
    FROM THE Summer 2017 ISSUE
     

    3. The Doris Sklar Scholarship Award is presented to Kate Blumenthal; right, Sean Anderson; left, Dr. Jukka Laitamaki. 

  • Event Snapshots: IACC America’s Connect 2017

     
    FROM THE Summer 2017 ISSUE
     

    4. Copper Skillet Junior winner Mary Palecek with Alex Cabanas, IACC president.

  • Event Snapshots: IACC America’s Connect 2017

     
    FROM THE Summer 2017 ISSUE
     

    5. The Global Distinguished Service Award was presented to TJ Fimmano; left, Alex Cabanas; right, Karen Fimmano. 

  • Event Snapshots: IACC America’s Connect 2017

     
    FROM THE Summer 2017 ISSUE
     

    6. Tom Cappucci, winner of the Mel Hosansky Award for Distinguished Service. 

  • Event Snapshots: IACC America’s Connect 2017

     
    FROM THE Summer 2017 ISSUE
     

    7. Pyramid Award winner Cindy Novotny with Sean Anderson. 

IACC, the long-standing association that includes 375 small-to-midsized meeting venues worldwide, held its annual conference at the UCLA Meyer & Renee Luskin Conference Center on April 4-6. Highlights included the Global Copper Skillet, a Culinary Mystery Food & Beverage Tour, and an MPI Meeting Planner Workshop. During the IACC America’s Connect conference, IACC and MPI (Meeting Professionals International) announced that they have formed a fiveyear global partnership to share eventhosting and learning platforms, including education and research initiatives that will be presented at annual conferences, regional events and online. 

To the annals of great bakery hybrids like the cronut, duffin and cretzel, add the churro croissant from Los Angeles bakery Pitchoun! A flaky pastry dusted with cinnamon sugar and filled with vanilla custard cream it combines French sophistication with the childlike joys of theme park eats. Originally put on the menu for the month of November, the churro croissant has been extended through January and, perhaps, beyond.

 

Just when you think there's nothing new in the world of breakfast cereal comes this innovation from chef Joey Maggiore, owner of the three Hash Kitchen breakfast spots in Scottsdale, Arizona: cereal shooters. Maggiore creates a boozy take on the milk that has been soaking in a bowl of Captain Crunch, Cocoa Puffs, Fruity Pebbles or Cinnamon Toast Crunch. Added to the frothy milk are, respectively, hazelnut liqueur, coffee liqueur, fruity vodka and spiced rum.

 

The iconic Crustacean Beverly Hills is event-ready.